Tomato and Basil Pizza
11 Sep 2011 Leave a Comment
in pizza
Pizza is still a weekly meal at our house, I just haven’t posted a new one to the blog in awhile. This pizza creation came about because I had crazy amounts of basil growing in my garden and my mom gave me a couple tomatoes from her garden. I love summer!
Tomato and Basil Pizza
pizza dough
olive oil to brush on crust
2 small cloves of garlic, minced and mashed up with a little salt
2 medium tomatoes, thinly sliced
cracked black pepper
1/4 cup whole basil leaves, chopped
1 cup mozzarella cheese, grated
Once I rolled out the dough, I brushed it all over with the oil and garlic. Then I placed the tomato slices all over and topped them with black pepper. Next, I sprinkled on the basil and cheese.
I baked the pizza for 15-20 minutes on the lowest rack of a 450 degree oven. Yum!
White Pizza
20 Mar 2011 Leave a Comment
We have made it a tradition to have homemade pizza every Friday night and the topping can vary greatly. We enjoy pepperoni, sausage, ham and pineapple, buffalo chicken, bbq chicken or pork with jalapeno and red onion, and various others. But they all contain meat and that’s a no go for us on Fridays during lent. So, I was very happy to see this white pizza recipe over on Pink Parsley. I’m sure we’ll enjoy it long after lent too.
Sorry about the terrible picture!
White Pizza
Source: Pink Parsley
Ingredients:
Pizza Dough – I follow the instructions on Fleishmann’s no-rise pizza dough yeast, posted about here
White Sauce
- 1/2 cup whole-milk ricotta
- 2 Tbs olive oil
- 2 Tbs heavy cream
- 1/2 large egg yolk
- 2-3 cloves garlic, minced
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- pinch cayenne pepper
- pinch nutmeg
- 1 tsp minced fresh oregano – I used dried
- 1/2 tsp minced fresh thyme leaves – I omitted
- 1 scallion, minced, plus more for garnish – I omitted
Topping
- 1/4 cup whole-milk ricotta cheese
- 1 cup shredded whole milk mozzarella
- 1/4 cup finely shredded Pecorino-Romano cheese
For the sauce: Whisk all the ingredients together in a medium bowl. Set aside.
To bake the pizza:
Preheat the oven to 500 degrees, and adjust the oven rack to the lowest position.
Coat the dough with flour and flatten into a 12-inch disk. Use a rolling pin if necessary. Transfer to a pizza pan.
Brush the outer edge of the dough with olive oil. Use a spatula to spread the white sauce over the dough, leaving a 1/4-inch border around the outside. Sprinkle the Pecorino cheese over the white sauce, followed by the mozzarella. Using a 1/2-teaspoon measuring spoon, drop the ricotta over the mozzarella.
Bake 10-12 minutes, or until the cheese is melted, browned, and bubbly, rotating the pizza halfway through. Remove the pizza and sprinkle with the reserved scallions. Allow to cool 5-10 minutes before serving.
Pepperoni Pizza Puffs
12 Jul 2010 3 Comments
As if we don’t eat enough regular homemade pizza as it is, we also enjoy pizza dip and now these pizza puffs. We LOVE pizza! You should definitely give these a try for your next party. They are so easy and really tasty!
Pepperoni Pizza Puffs
{source: seen @ Delicious Meliscious, originally from Every Day with Rachael Ray}
Ingredients:
- 3/4 cup flour
- 3/4 teaspoon baking powder
- 3/4 cup whole milk
- 1 egg, lightly beaten
- 4 ounces mozzarella cheese, shredded (about 1 cup)
- 4 ounces pepperoni, cut into small cubes (about 1 cup)
- 1/2 cup store-bought pizza sauce
- 2 tablespoons finely chopped fresh basil- I omitted
Directions:
- Preheat the oven to 375°. Grease a 24-cup mini-muffin pan. In a large bowl, whisk together the flour and baking powder; whisk in the milk and egg. Stir in the mozzarella and pepperoni; let stand for 10 minutes.
- Stir the batter and divide among the mini-muffin cups. Bake until puffed and golden, 20 to 25 minutes.
- Meanwhile, microwave the pizza sauce until warmed through, then stir in 1 tablespoon basil. Sprinkle the puffs with the remaining 1 tablespoon basil. Serve the puffs with the pizza sauce for dipping.
Frozen Assets
Freeze the baked puffs in a single layer on a baking sheet, then transfer to a freezer bag. To reheat, bake the frozen puffs on a baking sheet in a 350° oven for 8 to 10 minutes.
Hawaiian Pizza
31 May 2010 Leave a Comment
in pizza
This is kind of a no brainer recipe, but I felt like I needed to post something since I haven’t been posting as much lately as I used to. Tim was out of town all last week and this is all I cooked while he was gone. I made it Monday night and cut it into 8 slices and was able to eat the leftovers for dinners and lunches through Thursday! It was so strange to not have to cook for so long. It would have been a completely different story if he was here! That pizza would have been gone the same night I made it! On Wednesday, Tim and I even had a laugh over the phone about how long food lasts when he’s not here! He knows he’s a food disposal!
Hawaiian Pizza
yield: 8 large slices, serves 2-8 depending on appetites!
Ingredients:
1 recipe pizza dough {and ingredients to prepare it as directed on back of package}
about 1/3 cup pizza sauce
about 1 cup chopped ham {I used left over spiral sliced baked ham, but any deli ham will work}
6-7 slices of canned pineapple that has been really well drained
sliced green onion {I think I used 2 or 3} – optional
8 oz. mozzarella cheese
Directions:
Preheat oven to 450 degrees.
Prepare dough as directed on back of the package of yeast and shape into a large circle on a pizza pan. Spread with pizza sauce. Top with sliced ham, rings of pineapple, chopped onion, and cheese.
Bake for about 15 minutes {+/-} or until golden brown.
Let cool 5-10 minutes, then slice and serve.
Hot Pizza Dip
27 Apr 2010 2 Comments
in appetizer, cheese, dip, Italian, man food, Microwave, party, pizza
Update 9-9-10: added pictures 
This was a new recipe that I made for the first time at my sister’s baby shower and I thought it was wonderful. In the future it will definitely be a party staple just like the famous buffalo chicken dip. Tim quickly gobbled up the leftover dip after the party!
The recipe says that you can heat it in the microwave for 5 minutes. But I made it in advance and kept it in fridge overnight. Then before serving, I baked it at 375 degrees {uncovered} for 20-25 minutes.
Hot Pizza Dip
{source: allrecipes.com}
Ingredients
1 {8 ounce} package cream cheese, softened
1/2 tsp dried oregano
1/2 tsp dried parsley
1/4 tsp dried basil
1 cup shredded mozzarella cheese {I used 1/2 monterey jack and 1/2 mozzarella}
1 cup grated parm cheese
1 cup pizza sauce or tomato sauce
2 tablespoons chopped green bell peppers – I have omitted before and have also substituted sliced jalapeno
2 ounces turkey pepperoni, chopped
2 tablespoons sliced black olives
Directions
In a small bowl, mix together the cream cheese and dried spices.
Spread mixture in the bottom of a 9″ pie plate that is microwave/oven safe.
Sprinkle 1/2 cup of mozz and 1/2 cup parm on top of cream cheese. Spread pizza sauce over all. Sprinkle with pepperoni, olives, and peppers. Then top with remaining 1/2 cup cheese.
Cover and microwave for 5 minutes. Serve HOT with crackers, Italian bread, crusty french bread, or tortilla chips.
Pesto
25 Feb 2010 Leave a Comment
in cheese, chicken, garden, Italian, meatless, pasta, pizza, sauce
Finally! I found one lonely package of basil at the store. I guess I have never tried to buy basil at the store before {especially in the winter} because I grow my own in the summer. It is one of the few herbs I can successfully grow in my garden!
Anywho, I was finally able to make a batch of pesto that I have been craving for a few weeks! I love to use pesto to just simply coat some pasta for a vegetarian meal as I am showing here {gnocchi}. You can add grilled chicken breasts to the pasta if you chose, but it is definitely wonderful without. Pizza sauce is another great use for pesto. And also, the pasta with pesto is great hot or cold. Enjoy!
Pesto
1 slightly packed cup of basil leaves
2 peeled garlic cloves
1/2 cup pine nuts
1/2 – 2/3 cup grated Parmesan cheese
salt and a lot of black pepper
1/3 cup EVOO
Process the garlic, nuts, and basil in a food processor to make a paste. Add the cheese and s&p and process some more. Then stream in the EVOO while the processor is on. Taste and adjust as needed with more s&p if needed.
If using as a pasta sauce, reserve some of the pasta’s cooking water to add as needed when mixing the pasta with the pesto. It just makes for a smoother and evenly coated pasta dish.
Pizza Pasta Bake
17 Feb 2010 Leave a Comment
in beef, casserole, pasta, pizza, spicy
This is a homemade version of a meal I prepared all the time while I was in college. The meal I made at that time, came in a box and you just boiled the pasta, then stirred in the meat sauce, sprinkled on cheese from a packet and baked it. {*cough*Banquet Homestyle Bakes*cough*} I thought it was fantastic at the time and it easily served myself and my 3 roommates. But looking back now, I’m sure it was full of preservatives and other “fake” ingredients.
So with this homemade version, I still get to take a trip down memory lane to my college days, but I feel better knowing what ingredients go into the meal.
Pizza Pasta Bake
Ingredients
1/2 pound ground beef {or ground sausage or turkey}
1/2 package of turkey pepperoni, coarsely chopped
1 small onion, chopped
2 jalapeno peppers, chopped
1/2 green bell pepper, chopped
dash of red pepper flakes
1/4 tsp dried oregano
1 cup tomato sauce {homemade sauce recipe found here}
2 Tbsp water
approx 1 heaping cup dry short pasta such as elbow macaroni {Sorry measurement is vague, but I just used 3 handfuls of macaroni – just call me Rachel Ray I guess!}
1/4 cup freshly grated Parmesan cheese, divided
Directions
Heat oven to 350 degrees. Lightly spray a baking dish and set aside.
Boil water and cook pasta.
Meanwhile, brown the ground beef in a large skillet with the onion and peppers. Cook until beef is no longer pink, then drain. Return to skillet {off heat} and stir in the pepperoni, seasonings, 2 Tbsp cheese, tomato sauce, water, and cooked pasta. Stir everything together and spread into prepared baking dish. Top with the remaining cheese.
Bake for 25-30 minutes or until hot and bubbly.
Serves 4
BBQ Chicken Pizza
03 Feb 2010 Leave a Comment
Since discovering the no-rise pizza crust yeast {I can only find it at Schnuck’s by the way}, I’ve made a homemade pizza about once a week! I don’t think I’ll ever buy a frozen pizza again. I’ve also enjoyed experimenting with different toppings and flavors. Nothing too crazy though because Tim pretty much only likes the traditional stuff.
BBQ Chicken Pizza
Ingredients:
one prepared pizza dough {recipe found here}
about 1/4 cup of bbq sauce or enough to lightly cover the dough
about 1.5 cups of shredded cooked chicken
2-3 strips of bacon, cooked until crisp and then crumbled
3-4 green onions, sliced
3/4 cup of shredded cheese {I think I used Colby Jack?}
crushed red pepper flakes – optional
Directions:
Preheat oven to 425 degrees.
Make the dough and roll into a circle, then place it on a pizza pan. Spread with bbq sauce. Add chicken, bacon, and sliced onions. Then sprinkle with crushed red pepper flakes and cheese.
Bake on bottom rack of oven for 12-15 minutes or until golden.
Buffalo Chicken Pizza
18 Nov 2009 4 Comments
in chicken, man food, pie, pizza, spicy
I had a craving for buffalo chicken wings the other night, but also was dying to try out the new pizza crust yeast by Fleischmann’s that I just bought. So I combined the two ideas and made a buffalo chicken pizza that was the bomb diggity.
Seriously, this was a great pizza. As we were eating, Tim told me “you know you’re going to have to make this again soon, right?” It was so good and easy to make. I made it on the weekend, but it will definitely be something that I make on busy weeknights in the future. The pizza dough doesn’t require rising, so it is super fast and easy to work with.
Sadly, I forgot to buy a red onion and blue cheese, so I had to skip those ingredients. I’ll definitely make sure to include them next time, since they were missed.
Even if this recipe doesn’t appeal to you, I encourage you to at least try the pizza crust and use different toppings. Homemade pizza crust is so good!
Buffalo Chicken Pizza
{source: loosely adapted from The Way the Cookie Crumbles}
Ingredients
1 large chicken breast, cooked and shredded (about 12 oz) – or leftover roasted chicken
¼ cup Frank’s hot sauce or wing sauce of your choice
3 tablespoons to 1/4 cup Ranch dressing {enough to thinly cover the crust}
½ cup mozzarella cheese, shredded
¼ cup blue cheese, crumbled - I omitted
2 jalapeno peppers, sliced
¼ cup red onion or scallions, diced very fine – I omitted
prepared pizza dough for one regular 12″ crust {recipe below}
Directions
Preheat oven to 450 degrees.
Prepare the dough as instructed below and roll it into a 12″ circle. Place it on a pizza pan that has been lightly dusted with cornmeal.
Spread the Ranch dressing over the dough.
Combine the shredded chicken with the hot sauce and evenly place it over the crust.
Top with cheese, and then peppers and onions if you are using them.
Bake the pizza for 10-15 minutes on the bottom rack. Pizza is done when the cheese is melted and bubbling and the crust is browned.
Let the pizza rest about 5 minutes before cutting and serving.
Pizza Crust
Ingredients
1 envelope Fleischmann’s Pizza Yeast
1-3/4 to 2-1/4 cups all-purpose flour {I used a little less than 2 cups total}
1-1/2 teaspoons sugar
3/4 teaspoon salt
2/3 cup very warm water (120 degrees – 130 degrees)
3 tablespoons oil
Directions
Combine one cup of flour, yeast, sugar and salt in a large bowl. Add water and oil. Mix together until well blended, about one minute.
Gradually add 1/2 cup of flour until soft dough is formed; will be slightly sticky. Add additional flour if necessary to form the dough into a ball.
Knead on a floured surface, adding more flour if needed, until smooth and elastic; about 4 minutes.
Roll dough out into a 12″ circle and transfer to pizza pan.
Top as desired.
Bake for 10-15 minutes.
Upside Down Pizza
20 Sep 2009 2 Comments
in beef, casserole, cheese, Italian, man food, pantry, pizza, semi-homemade
Lately I have really been favoring one pot meals like casseroles. They just involve less planning and usually only require pantry staples. The recipe for last night’s meal was adapted from my hometown’s church cookbook. You can easily adapt it to include your own favorite pizza topping. For example, add mushrooms or olives to the meat and sauce mixture and omit the peppers. Whatever you prefer is fine.
You’ll notice that the recipe calls for one and a half tubes of crescent rolls. You could probably get by with crescents from just one tube if you roll and press them to cover. We like a thick topping though, so I always use 1.5 tubes. With the remaining 4 crescents, sprinkle inside and out with cinnamon and sugar, roll and bake as you normally would.
Upside Down Pizza
serves 6
Ingredients
1 lb. ground beef
1 small onion, chopped
1 green bell pepper, chopped {Last night I used 3 or 4 jalapeno peppers}
1 package pepperoni {I strongly suggest using turkey pepperoni or somehow blotting the grease off regular pepperoni before adding it.}
1 {15 oz.} can tomato sauce
1/2 cup sour cream
2 cups shredded mozzarella cheese
1 and a 1/2 tubes crescent rolls
2 or 3 tablespoons butter, melted
Parmesan cheese
Directions:
Preheat the oven to 350*.
Brown the hamburger with the chopped onion and pepper. Drain. Add tomato sauce to the meat and spread in ungreased 9×13 inch baking dish. Then, make a layer of pepperoni.
In a small bowl, mix sour cream and mozzarella cheese. Spoon it over the meat. Top with a layer of crescent rolls. Brush crescents with melted butter and then sprinkle with Parmesan cheese.
Bake for 25 minutes.
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