Pizza

Deep-Dish Breakfast Pizza

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I’m sitting here in disbelief that today is the unofficial first day of autumn. It’s a bittersweet feeling really. With autumn comes many things that I love. In no particular order:

  • Cooler nights
  • Crisp air
  • Colorful leaves
  • Pumpkin everything
  • No mosquitos!

Although when these things start to happen, that means the end of summer is near.

This Labor Day weekend, I did a lot of Netflixing, sleeping in and of course, gorged on many delicious meals – including this bad boy: Deep-Dish Pizza!

 

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Originally I intended to make this for dinner, but after we received pound after pound of leftover brisket and pulled pork from a friend’s BBQ (YUMMM!!!) breakfast seemed like a suitable replacement.

This crust is awesome. Chewy and crunchy in all of the right places. Toppings are up to you, but there’s something about the combination of ricotta and fontina that made my tastebuds sing with every bite.

La la la la!

Happy end of summer and happy days of autumn to you! Bring on soup season 🙂

Deep-Dish Breakfast Pizza

Rating: 51

Prep Time: 20 minutes

Cook Time: 25 minutes

Total Time: 45 minutes

Yields: 6 small slices

Serving Size: 1-2 slices

Ingredients

  • 2 strips bacon, cooked and crumbled
  • 3 Tablespoons extra-virgin olive oil
  • 2 cups baby spinach
  • 3 garlic cloves, chopped
  • 1/2 cup ricotta
  • 1/3 cup Parmesan, grated
  • 1/4 teaspoon crushed red pepper flakes
  • Kosher salt
  • Freshly ground black pepper
  • 1 lb. store-bought pizza dough, at room temperature
  • 6 ounces Fontina cheese, grated
  • 1/4 cup cherry tomatoes, halved
  • 3-4 fresh large eggs
  • Fresh parsley

Directions

  1. Heat oven to 450 degrees F with the rack in the lowest position. Heat 1 Tbl oil in a skillet over medium heat. Add spinach, red pepper flakes, and garlic and cook until wilted, 3 to 4 minutes. Set aside.
  2. Stir together ricotta, parmesan, salt and pepper. Pour remaining oil in a 10-inch spinboard pan or cast iron skillet and spray the sides with cooking spray for extra protection. Stretch dough into the bottom of the round. Carefully press dough into the bottom and up the sides of the skillet (as best as possible - mine slumped down quite a bit but it didn't really matter). Bake in oven for 10 minutes.
  3. Top dough with ricotta mixture, fontina, spinach, bacon, and tomatoes. Carefully crack the eggs and gently place on top of the pizza, yolks intact. Bake until the crust is golden brown and egg is cooked over easy to medium, 12-14 more minutes. Let stand 5 minutes. Cut around edges of crust with a knife and remove from pan with a spatula (or two).
  4. Serve sprinkled with parsley and cut into wedges.
http://foodiemcbooty.com/deep-dish-breakfast-pizza/

grilled pizza

Grilled Pizza

grilledpizza

Happy weekend to you all!  I hope this post finds you well.  If you haven’t noticed, I have been very busy here outside of blogland.  My new job is keeping me out of trouble and the commute is time consuming.  Because I spend most of my weekday away from home, I haven’t been cooking as much as I would like to.  This has been a big adjustment for the two of us.  We used to work together, commute together, and spend many waking hours together.  Now, I leave before the Mister wakes up and return home as the sun sets.  It’s been a challenge, but it is something we are working out.  Most nights, he has taken it upon himself to cook our dinners so we can spend less time working and more time relaxing together.   I can’t express how grateful I am to have such a wonderful partner who has been so supportive.  

Anywho, that’s the news with me.  Are you getting excited for 4th of July?  Are you the type of person who really goes out each year?  Typically we grill something up with friends or go hiking and watch the fireworks from the top of a mountain.  I’m not sure what will do this year.  Here’s hoping we can do a little of both!

To keep with the 4th of July BBQ theme, I thought I would post this beautiful grilled pizza.  The dough recipe is from Weber’s Way To Grill and is one of the best dough recipes I have tried to date.  You can always tell that something is going to taste good because it smells good …and this dough smells absolutely FANTASTICAL when it is cooking!   The neighborhood smelled like a pizzeria the second this dough puffed up on the grill.

I hope you all have a fun and delicious holiday!

Best,

Miss McBooty

Grilled Pizza

Rating: 51

Prep Time: 20 minutes

Cook Time: 2 hours, 25 minutes

Total Time: 2 hours, 45 minutes

Yields: 8 servings

Serving Size: 8 small pizzas

Grilled Pizza

Ingredients

    For the Dough:
  • 1 1/2 cup warm water (100 to 110 degrees F)
  • 1 package (or 1 1/2 teaspoons) active dry yeast
  • 1/2 teaspoon granulated sugar
  • 4 1/2 cups all-purpose flour
  • 3 tablespoons extra-virgin olive oil
  • 2 teaspoon kosher salt
  • 1 teaspoon garlic powder
  • 1/2 teaspoon oregano
  • parchment paper
  • plastic wrap
  • For the Sauce:
  • 1 (6-ounce) can tomato paste
  • 6 fluid ounces warm water
  • 3 tablespoons grated Parmesan cheese
  • 1 teaspoon minced garlic
  • 2 tablespoons honey
  • 3/4 teaspoon onion powder
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon dried basil
  • 1/4 teaspoon ground black pepper
  • 1/8 teaspoon cayenne pepper
  • 1/8 teaspoon dried red pepper
  • salt to taste
  • For the Toppings:
  • Mozzarella cheese (shredded or sliced and ripped into smaller pieces)
  • Any other veggies your heart desires really!

Directions

  1. In the bowl of an electric stand mixer, combine the water, yeast and sugar. Stir briefly and let stand for 5 minutes or until the top surface has a thin, frothy layer. Add the flour, oil, salt, garlic powder and oregano. Fit the mixer with a dough hook and mix on low speed for about 1 minutes or until everything is combined. Increase the speed to medium and continue to mix until the dough is slightly sticky. smooth and elastic, about 10 minutes. Form the dough into a ball and place in a lightly oiled bowl. Turn it over to coat all sides and tightly cover the bowl with plastic wrap. Allow the dough to rise in a warm place until it has doubled in size (1 1/2 to 2 hours).
  2. In the mean time, prepare your sauce. Combine all ingredients in a small bowl and set aside at room temperature.
  3. Once your dough is risen, cut the dough into 8 equal pieces. Lightly brush eight, 9-inch pieces of parchment paper with olive oil. Using your fingers, flatted each pieces of dough on a sheet of parchment paper to create 8 rounds. Each round should be about 1/3-inch thick and 6 to 8 inches in diameter. Lightly brush the tops with oil. Let the round stand at room temperature for 5 to 10 minutes.
  4. Lower the temperature of the grill to medium heat. Brush the cooking grates clean. Working with 4 rounds at a time, place the dough on the cooking grate with the parchment paper facing up. Grill over direct heat, with lid closed as much as possible, until the dough is well marked and firm on the bottom, about 2 to 5 minutes, rotating as needed for even cooking. Peel off and discard the parchment paper. Transfer crusts to a work surface with the grilled sides facing up. Repeat with the 4 other rounds.
  5. Spread the sauce, cheese (and toppings) on each crust. Return the pizzas to the grill and cook over direct medium heat, with the lid closed as much as possible, until the cheese is melted and the bottom of the crust is crisp, about 2 to 5 minutes, rotating the pizzas occasionally for even cooking. Transfer to a cutting board cut and serve.
http://foodiemcbooty.com/grilled-pizza/

Recipe adapted from Weber’s Way To Grill and AllRecipes.

Brussels Sprouts and Bacon Pizza {Cast-Iron}

brussels sprouts, bacon, pizza

The top 5 reasons why I had to make this recipe:

1.  I haven’t made a pizza in a cast-iron skillet before

2.  I love bacon

3.  I haven’t eaten brussels sprouts as anything besides a side dish before

4.  Sizzling bacon

5.  Bacon, bacon, bacon and bacon!

Okay, so I like bacon a little bit.  A lot a bit actually.  But besides the fact that I have a weird obsession with salty pork fat, I was completely intrigued when I read an article online about making pizza in a cast-iron skillet.  This is a FANTASTIC alternative to making pizza at home if you do not have a pizza stone.  The only limitations here are (semi-obviously) the size of your cast-iron skillet.  If you have a small skillet, you can only produce small pizzas, etc.  I fortunately have a HONKER of a skillet (practically too heavy for my wimpy arms) and was able to produce a decent sized pizza, perfect for two.

The other thing that fascinated me about this recipe, was the use of brussels sprouts as a pizza topping.  To be honest, I hadn’t thought of brussels sprouts as anything other than an accompaniment to a piece of grilled steak or chicken breast.  This has to be one of my favorite pizzas that I have made to date!  I don’t know if I will ever eat brussels sprouts as a side dish again.  Super yum!

You’re probably asking yourself why this pizza does not have any sauce on it.  It MUST be dry, right?  WRONG!!  Sorry to burst your bubble, but this pizza doesn’t need a drop of sauce on it.  The cheese, sprouts and bacon rock this pizza so hard, the sauce wont even stick to it if you tried to add some.

Pizza, Brussels Sprouts, Bacon

Brussels Sprouts and Bacon Pizza

Rating: 51

Prep Time: 3 hours, 15 minutes

Cook Time: 30 minutes

Total Time: 3 hours, 45 minutes

Yields: 1 small pizza (2 servings)

Serving Size: 1/2 small pizza

Brussels Sprouts and Bacon Pizza

Ingredients

  • Pizza Dough
  • Olive oil
  • Garlic salt
  • 5 slices thick-cut bacon, chopped
  • 1/2 red onion, thinly sliced
  • 2 garlic cloves, minced
  • 1/4 pound brussels sprouts, stems removed and thinly sliced
  • 1/4 teaspoon pepper
  • 1/8 teaspoon salt
  • 4 ounces fresh mozzarella cheese, thinly sliced
  • 2 tablespoons finely shredded sharp cheddar cheese

Directions

  1. Heat a large frying pan (NOT the skillet you are going to cook your pizza in) over medium heat and add bacon. Fry and flip until crispy and fat is rendered, about 3 minutes per side depending on the thickness of your bacon. Remove crispy bacon and place on a paper towel to drain. Remove all but 2 tablespoons of bacon grease from the skillet. Reduce heat to medium-low and add onion. Cook for 3 minutes until soft, then add sliced brussels, salt and pepper and stir to coat. Cook for 3 minutes, tossing occasionally. Add the garlic, stir and cook for another minute or two, being careful not to burn the garlic. Remove from heat. Crumble the bacon and add to the brussels sprouts mixture. Set aside.
  2. Place an oven rack towards the lower third of your oven and place your cast iron skillet on the rack. Preheat your oven (and cast iron skillet) to 500. If the skillet begins to smoke a lot, you can reduce the heat a bit, but you want it HOT.
  3. While the skillet is heating in the oven, gently shape your pizza dough to the size of a small pizza. Heavily flour a pizza peel or large cutting board and place the dough on top of it. Brush a bit of olive oil around the crust of your pizza dough and sprinkle the edges with a bit of garlic salt. Add about 2/3 of the cheese to your dough, then cover with the brussels sprouts and bacon mixture. Top with the remaining cheese.
  4. Using two heavy potholders, carefully remove the hot skillet from the oven and slide the pizza into the skillet, dough side down, as best as you can. Carefully grab the hot skillet and pop it back into the oven. Allow to cook for about 3 minutes then using your potholders, grab the handle and rotate 180 degrees, cooking for another 3 minutes. In the mean time, heat a large burner on your stovetop to medium-high heat. Remove the skillet from the oven and place on the stovetop. Check the bottom of the crust with a spatula. Finish cooking on the stovetop for a couple more minutes if the bottom of the crust does not have any color. Remove from burner and allow to cool for 4-5 minutes. Use a large spatula to remove the pizza and place onto a cutting board. Cut into slices and enjoy!

Notes

Total time includes the time it takes to prep pizza dough.

http://foodiemcbooty.com/brussels-sprouts-and-bacon-pizza-cast-iron/

Recipe idea from How Sweet It Is, skillet method from bev cooks, originally from kitchen konfidence

Basic Pizza Dough

Pizza, Illustrated, Baking, Homemade, Dough

Howdy folks!  I hope you had a stupendous New Years celebration!  Mister and I kept it simple and celebrated at home.  He had to work today which gave me the opportunity to watch the Rose Parade.  Did you see it by chance?  I haven’t watched a parade in years and I just happened to catch it this morning.

There was a float in particular that really touched my heart – well, the float and the event that followed.  The float honored military dogs who bravely enter dangerous territories to save lives.  On this particular float, a military man sat and waved to the crowd.  The announcers told a story of how he had told his wife and child they had won an all expenses paid trip to see the Rose Parade, having no idea that he would be there to greet them.  The reunion tore at the heartstrings.  It was really wonderful to see.  A wonderful moment that I could never do justice simply talking about it.  Look for a video online if you can.

Anywho, I felt the urge to use up some more of my fridge’s contents today due to my recent decision to clean house, and made homemade pizza.  I had a lot of food odds and ends that I used as toppings.  My original pizza crust recipe is usually my go-to but I thought I’d mix it up and try this Baking Illustrated recipe instead.  The crust turned out crispy and firm, perfect for holding up all of our toppings.  If you haven’t made your own pizza dough at home before you are missing out.  Once you make your own chewy, crispy, crust, you wont want to buy store made dough ever again.  Plus you can freeze any extra dough, thaw to room temperature and use it whenever you need it.  It’s as easy and convenient as any store purchased dough.

If that sounds like a good idea and you don’t plan on using your dough right away, freeze it.  Simple wrap each dough ball individually with plastic wrap and store in a freezer bag.  Be sure to allow the dough to come to room temperature before using it (place it in the fridge, then onto your countertop for best results).

Basic Pizza Dough

Rating: 51

Prep Time: 3 hours, 10 minutes

Cook Time: 10 minutes

Total Time: 3 hours, 20 minutes

Yields: 2 Medium Pizzas or 4 Calzones

Basic Pizza Dough

Ingredients

  • ½ cup warm water
  • 2¼ tsp. instant yeast
  • 4 cups (22 oz.) bread flour, plus more for dusting
  • 1½ tsp. salt
  • 1¼ cup water, at room temperature
  • 2 tbsp. extra-virgin olive oil

Directions

  1. Measure the warm water into a 2-cup liquid measuring cup. Sprinkle the yeast over the top. In the bowl of a stand mixer fitted with the paddle attachment, combine the bread flour and salt, mixing briefly to blend. Measure the room temperature water into the measuring cup with the yeast-water mixture. With the mixer on low speed, pour in the yeast-water mixture as well as the olive oil. Mix until a cohesive dough is formed. Switch to the dough hook. Knead on low speed until smooth and elastic, about 5 minutes. Transfer to a lightly oiled bowl, turning once to coat. Cover with plastic wrap and let rise until doubled in size, 2 hours.
  2. Press down the dough to deflate it. Transfer the dough to a lightly floured work surface. Divide the dough into two equal pieces. Form each piece of dough into a smooth, round ball. (If freezing the dough, wrap in plastic wrap and freeze at this point.) Cover with a damp cloth. Let the dough relax for at least 10 minutes but no longer than 30 minutes.
  3. To bake, preheat the oven and pizza stone to 500˚ F for at least 30 minutes. Transfer the dough to your shaping surface, lightly sprinkled with cornmeal or flour. Shape the dough with lightly floured hands. Brush the outer edge lightly with olive oil. Top as desired. Bake until the crust is golden brown, and cheese is bubbling, 8-12 minutes. You may need to turn the pizza 180 degrees mid-way through the baking process to ensure even baking.

Notes

If you do not have a mixer or the appropriate attachments, simply use your hands. The most important thing to do is to knead, knead, knead. Do not skimp here! Make sure to knead your dough for a minimum of 10 minutes. Adapted from Baking Illustrated.

http://foodiemcbooty.com/basic-pizza-dough/

 

Pizza Zucchini Boats

Le sigh… it’s been a very hot summer.  Even still, I feel like it’s flown by.  It’s almost the end of Summer now.  Do you know what that means?  It’s almost the end of zucchini season too.  Say a little prayer for these guys and devour ’em.

Zucchini alone can be a bit bland.  They’re due for roasting, or sauteeing, or do what I did here, and stuff them with oodles of deliciousness.

I found these San Marzano Italian plum tomatoes at the European Market and I had an overwhelming urge to make red sauce… immediately!  It was like someone possessed my body , sped my car home, chopped onions and made this sauce.  Before I knew it, I had amazing marinara sauce to use for these zucchinis.

Look how happy she is.  That’s because she makes some damn fine tomatoes!  I have to say, after I made marinara sauce with these tomatoes, I’ve never wanted any other marinara sauce ever again.  They’re THAT good!

My marinara recipe changes a bit every time I make it, but the basics never change:

  • Onions
  • Garlic
  • Basil
  • Oregano
  • Sugar
  • Red Pepper
  • Bay Leaf

I’ve also added balsamic vinegar, cayenne, bell peppers, and mushrooms to my sauce depending on my mood.

Make your sauce, stuff some zucchinis then save the remaining sauce for another day.  The flavors really meld after a day or two.  And of course, you can use store bought red sauce for this recipe if you’d like a quicker version.

Pizza Zucchini Boats

Rating: 51

Prep Time: 5 minutes

Cook Time: 25 minutes

Total Time: 30 minutes

Yields: 4 Boats

Serving Size: 2 Boats

Pizza Zucchini Boats

Ingredients

    For the Marinara Sauce:
  • 1 large can Plum Tomatoes, crushed
  • 1/2 cup red wine, Chianti preferred
  • 1 tablespoon Extra Virgin Olive Oil
  • 1 small onion, diced
  • 3 large cloves of garlic, minced
  • 1 large sprig fresh basil
  • 1 tablespoon dried oregano
  • dash of garlic powder
  • dash of onion powder
  • dash of paprika
  • 1 teaspoon balsamic vinegar
  • dash of salt and pepper, to taste
  • dash of red pepper flakes, to taste
  • dash of cayenne pepper, to taste
  • 1 tablespoon sugar (to cut down acidity)
  • Mushrooms, bell peppers, sun-dried tomatoes, olives, optional
  • For the Rest:
  • 2 zucchinis
  • Mozzarella Cheese

Directions

  1. Heat olive oil in a medium sauce pan. Toss in onions, garlic, red pepper (if using) and salt. Saute on medium/low heat until onions begin to sweat. Add in any optional vegetables. When onions are clear, pour in red wine and turn up the heat to boil of any alcohol. Add tomatoes, reamaining seasonings, sugar and balsamic vinegar. Top with fresh basil, cover and let simmer on very low for 30-60 minutes. Stir your sauce occasionally or it will stick to the bottom of your pot.
  2. Preheat your oven to 350 degrees F. Slice the tough ends of the zucchinis off and cut each in half, lengthwise. Place on a baking sheet sliced side-up and bake for 5 minutes. Remove from oven, spoon marinara sauce into each boat and bake the boats for 15 minutes. After the zucchinis have baked for 15 minutes, sprinkle the cheese over the zucchinis and return to oven until the cheese is melted and golden brown, about 10 minutes longer.

Notes

*times do not include cook time for homemade marinara sauce

http://foodiemcbooty.com/pizza-zucchini-boats/

Cauliflower Crust Pizza {Vegan and Paleo}

The quest for this pizza recipe began over a month ago.  My Paleo friend challenged me to make him a pizza that met his dietary needs.  I believe his exact words were, “Foodie McBooty, the one thing I really miss eating is pizza.  Make a Paleo-friendly pizza for me, please.”  Food challenge accepted!

I admit that I had quietly put this recipe off because I really had no idea where to start.  Thank goodness for the oodles of Vegan recipes out there because without them I would have never found this amazing Cauliflower Crust recipe from the Happy Go Lucky Vegan.

If you’re unfamiliar with the Paleo Diet, this is a great article to reference for Paleo Do’s and Don’ts.  This article really helped me pin down this recipe.

The results were surprisingly delicious, even for a meat, dairy, egg, bread lover like myself.  Plus (as an added bonus) after eating half of one pizza, I was FULL!!  Who would have thunk that an all Vegan pizza could tip my scale?

So here’s the thing, you can completely tailor this recipe to your specific dietary needs.  If you’re on the Paleo Diet, add real eggs and meat toppings to this recipe.  If you’re following a Vegan routine, use flax eggs instead of animal eggs.  And if you’re following either dietary religion and you’re itching for some cheese, use a Vegan cheese like Daiya Mozzarella Cheese.  It’s like cheese magic!

One thing is certain, use greased parchment paper instead of aluminum foil.  I was hoping to get away with heavily greased aluminum foil since it was all that I had on hand at the time.  The crust stuck a lot more than it should have.  I went out the very next day and tried this recipe with parchment paper instead.  The parchment paper made my life so much easier!

{crunch}

Cauliflower Crust Pizza {Vegan and Paleo Friendly}

Rating: 51

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Cauliflower Crust Pizza {Vegan and Paleo Friendly}

Ingredients

  • 2 cups ground raw cauliflower florets
  • 3/4 cup almond flour
  • 3 eggs (or flax eggs)
  • 2-3 tablespoons nutritional yeast
  • pinches of salt
  • a few grinds of pepper
  • pinch of oregano
  • 1/2 teaspoon onion powder (optional)
  • 1/2 teaspoon garlic powder (optional)
  • Whatever pizza toppings you like, I used pesto, roasted tomatoes, toasted pine nuts, mushrooms and a drizzle of balsamic

Directions

  1. Preheat oven to 450 degrees.
  2. Chop cauliflower and pulse florets in a food processor. Be careful not to puree it or grind it until it’s mushy. You’re going for a “riced” fluffy consistency. It should not be sticking together at this point.
  3. Whisk 3 eggs and mix all of the rest of the crust ingredients together and form into a ball. It should be pretty wet but If it’s too sticky to handle add more flour. Gently knead it a few times, adding some flour on top if necessary to help it come together. (note – this will NOT resemble regular pizza dough – it won’t be as easy or pliable to work with – that’s ok).
  4. Press “dough” ball down onto a pizza stone or baking sheet lined with greased parchment paper. Gently mold into a circle and spread it to be a little less than 1/4 inch thick.
  5. The crust needs to be baked for 25-30 minutes total. Since I was topping mine with pesto and cooked veggies, I baked the crust by itself entirely and added the toppings at the end. If you’re making a pizza with cheese or tomato sauce, bake crust for approx. 15-20 minutes (or until firm), then top with sauce and other toppings and bake for 10-15 minutes more.

Notes

Oven times may vary depending on your oven or consistency of your “dough”.

http://foodiemcbooty.com/cauliflower-crust-pizza/

View a list of all of my Vegetarian and Vegan recipes here.

Flatout Flatbread Pizza {Vegetarian}

What a day!  Mister and I were exhausted after a long night, a long day at work, and an intense few hours at the rec center.  These flatbread pizzas were the perfect solution to satisfy our hunger, attend to our healthier eating styles and were easy enough to make without breaking the bank or using too many brain cells.

Like any pizza, this recipe is super versatile.  Use whichever toppings you’d like.  We used pre-made pizza sauce, cheese, fresh tomato, spinach, garlic and feta on ours.  With vegetables, this tasty pizza adds up to less than 300 calories per serving (more if you use meat).

Keep in mind that the more toppings you add, the heavier your flatbread will be.  You may need to pre-cook the flatbread a little longer to compensate for your mound of toppings.

Flatout Flatbread Pizza

Rating: 41

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

Yields: Serves 1

Flatout Flatbread Pizza

Ingredients

  • 1 Flatout flatbread wrap
  • 1 teaspoon of extra-virgin olive oil
  • 1 handful of mozzarella cheese, part skim
  • Pizza sauce
  • Toppings of your choice

Directions

  1. Preheat oven to 375 degrees F. Drizzle a bit of olive oil on the wrap, spread it around and place the wrap directly on the oven rack to cook for 4 minutes. Carefully remove the wrap, add your sauce and your toppings. Bake for another 10-12 minutes, or until the cheese is bubbly and the wrap is crunchy. Cut your pizza and enjoy.
http://foodiemcbooty.com/flatout-flatbread-pizza/

Pesto Pizza with Roasted Red Peppers and Fresh Tomatoes

I haven’t met a homemade pizza I didn’t like.  Well… that isn’t 100% true.  I do have a few favorites (with the burning and the dough rising too much or not rising at all…) but there is something completely satisfying about working the pizza dough with your own hands and using fresh ingredients from your own garden (or your friends’ gardens in my case).

Mister and I first tried these specific pizza ingredients at a local chain.  I don’t know what they do, but Proto’s Pizza has a one of the best Napoleon-style pizza crusts ever to exist.  Their crust is thin but not too thin and it’s crisp but not too crisp.  I must learn their secret!

Anywho, this is our rendition of their special pizza.  Magnifico!

Pesto Pizza with Roasted Red Peppers and Fresh Tomatoes

Rating: 41

Prep Time: 3 hours

Cook Time: 10 minutes

Yields: One medium-sized pizza, enough for 2-4 people

Pesto Pizza with Roasted Red Peppers and Fresh Tomatoes

Ingredients

  • Pizza dough (if you buy your dough at the grocer, I recommend grabbing one of their pre-made pizza dough balls in the freezer section. These are usually a lot tastier than dough a pressurized can or dry mix)
  • Basil Pesto
  • Fresh mozzarella and freshly grated parmesan
  • A fresh tomato or two, thinly sliced
  • Half of a roasted red pepper (see directions)
  • Half of an onion, diced
  • Butter and extra-virgin olive oil
  • Pizza stone (to avoid a soggy crust)
  • Pizza peel (recommended to make life easier)

Directions

  1. Prep your dough. Make sure your dough sits at room temperature for about twenty minutes or so before you work with it. While your dough is warming, roast your red pepper. Preheat your oven to it's highest broil setting, place your pepper in a pan and put the pan toward the top of your oven. Roast for about 2 minutes, until the top is almost black. Turn your pepper over and repeat. Let your pepper cool a bit, then cut it into strips.
  2. Heat a small saute pan and add your butter and a little oil. Saute your onions until they sweat (only a few minutes). Remove the pan from the heat.
  3. Preheat your oven to 500 degrees. You want your oven very hot to imitate a stone pizza oven (sort of). Place your pizza stone at the bottom most part of your oven or on the oven floor if possible.
  4. Sprinkle a thin layer of flour on your countertop. Work the dough until you have your desired thickness. Keep your crust as evenly distributed as possible to help ensure even cooking time. Move your dough to a flat floured surface so that you can easily place your pizza on your pizza stone (I like using a pizza peel).
  5. Add your toppings. (Mister did most of the beautiful handy work here. Mad pizza cred!) Spread pesto and onion all over the pizza, add sliced fresh mozzarella, and sprinkle grated parmesan everywhere (and I mean everywhere). Then meticulously added the tomato and roasted red pepper slices. Delicately slide the pizza onto the hot pizza stone and turn the oven light on. Watch in anticipation. You want your dough to rise but not too much. If bubbles begin to form open your oven door and pop them with a fork. Some bubbles are okay (heck, I think they're really tasty!!) but sometimes if the bubbles are too big, they will start to move your topping around and your beautiful handy work will be lost to gravity. Your pizza is cooked when both the top and bottom of your crust are golden brown and your cheese is melted.
http://foodiemcbooty.com/pesto-pizza-with-roasted-red-peppers-and-fresh-tomatoes/

Osteria Marco Equals Food Heaven – A Review

A good friend of mine recently accepted a job in Tennessee so a few of us decided to get together at Osteria Marco for a congratulations/going away celebration.  We ate so much food there it wasn’t funny.  The four of us split everything which, I always absolutely love doing because we all get to try a variety of menu items.

This place hand crafts all of their cheeses and their meats are cured in house as well.  This made such a huge difference in the quality of food that these culinary professionals put out.

Our shared menu:

Firstly, we shared a carafe of Moscow Mules with our antipasti dishes:  Burrata (mozzarella cheese with cream) and Bresaola (red wine cured beef).  I don’t even have a picture of these because we scarfed them down so quickly.  The Burrata was so rich and smooth, any cheese connoisseur would die happy (I would know, I’m from Wisconsin).  The super thin slices of Bresaola absolutely melted in my mouth and were a nice accompaniment to the rich cheese.

After our first course, we decided to order a bottle of 2008 Langhe Nibbiolo, Cantina Del Pino (a lighter bodied red heavier in tannins) to accompany the three types of pizzas we decided on:  Margherita (my standard at any new pizza place), Lamb Sausage (with smoked tomato brodo, spinach, goat cheese and red peppers), and Carne (sausage, meatball, pepperoni, and house ricotta).  Each pizza was really tasty, but the Carne pizza was especially heavenly.  Now, I am usually not an “all meat on a pizza” type of person, but these meats were so amazingly flavorful, with their spices and smoky hints and different textures, I have to choose this as my favorite pizza by far.

Margherita Pizza (photos captured by my high quality cell phone)

Lamb Meatball Pizza

Carne Pizza

We were so impressed by the pizza in fact, that we ordered a fourth after we consumed the first three:  their proscuitto and asparagus pie.  This was equally on par with the rest of the pizzas.

Stuffed and happy and completely impressed with every single menu item we had devoured, there was no way we could pass up dessert.   We shared the hazelnut torte, spumoni, bread pudding, and gelato with our cups of hot coffee.  Out of these, you must try the bread pudding.  We practically fought over the darn thing.  If you go to this restaurant with a friend, order your own.  You’ll want it all.

Something sweet to end the meal.

I highly recommend checking out Osteria Marco if you live or plan to visit the Denver area.  Everything we ordered was divine and I can not wait to go back.

Grilled Cheeseburger Pizza with Bacon Crust

Bacon-cheeseburger-pizza

Yes, you read that correctly.  I cooked this pizza on a grill and infused the crust in delicious, salty bacon.  I tell you, this dough surprised the heck out of me.  I was afraid the dough was going to be more of a flat bread than anything but this wasn’t the case at all.  The dough was light and airy and crispy in all of the right places.

I don’t know if I will ever make pizza in the oven again.

Behold, the extra bacon, bacon cheeseburger grilled pizza!  *Queue theme music*

Grilled Cheeseburger Pizza with Bacon Crust

Prep Time: 2 hours

Cook Time: 15 minutes

Total Time: 2 hours, 15 minutes

Yields: Two small pizzas

Grilled Cheeseburger Pizza with Bacon Crust

Ingredients

  • 1 (.25-ounce) package active dry yeast
  • 1 cup warm water
  • 1 pinch white sugar
  • 2 teaspoons kosher salt
  • 1 tablespoon extra-virgin olive oil
  • 3 1/3 cups all-purpose flour
  • 2 cloves garlic, minced
  • 1 tablespoon chopped fresh basil
  • 1/2 pound cooked bacon, crumbled
  • 1/2 cup extra virgin olive oil
  • 1 teaspoon minced garlic
  • 1 1/4 cup pizza sauce
  • 2 cups shredded mozzarella cheese
  • Toppings of your choice

Directions

  1. In a bowl dissolve yeast in warm water and whisk in sugar. Proof for ten minutes, until frothy. Whisk in the salt, olive oil, and flour until dough pulls away from the sides of the bowl. Turn onto a lightly floured surface. Knead until smooth, about 8 minutes. Place dough in a well oiled bowl and cover with a damp cloth. Set aside in an undisturbed area to rise until doubled (I like to put my dough in the oven with the oven light on), about 1 hour. Punch down and knead in garlic, basil and bacon bits. Set aside to rise for 1 more hour, until doubled.
  2. Preheat grill for medium-high heat. Heat olive oil with garlic for 30 seconds in the microwave. Set aside. Punch down dough, and divide in half. Form each half into an oblong shape 3/8 to 1/2-inch thick.
  3. Brush grill grate with garlic flavored olive oil. Carefully place one piece of dough on hot grill. The dough will begin to puff almost immediately. When the bottom crust has lightly browned, turn the dough over (you may have to use two spatulas). Working quickly, brush oil over crust, then brush on tomato sauce. Sprinkle with cheese and arrange topping on crust. Close lid and cook until the cheese melts, about 1 minute. Remove from grill, and set aside to cool for a few minutes while you prepare the second pizza.
http://foodiemcbooty.com/grilled-cheeseburger-pizza-with-bacon-crust/

Saturated to the max: Bacon-infused dough.

Photo Props: Dutch Oven Experiments

Taco Pizza

There are these moments where I just can’t decide what I want to eat.  I’ll practically sit in front of my open fridge just staring into the abyss.  Eventually, these are the moments where I decide to get creative and compromise.

This taco pizza combines the powerful forces of both a taco and a pizza!  That’s right, get this thing a red cape because it’s a super hero in my food world.

Get creative with the toppings on this bad boy.  Add sliced black olives, avocado, cilantro, or jalapeno slices.  Whatever your taco/pizza heart desires at the time.

Taco Pizza

Rating: 41

Prep Time: 20 minutes

Cook Time: 10 minutes

Total Time: 30 minutes

Yields: 4 Servings

Taco Pizza

Ingredients

  • Prepared pizza crust
  • 1/2 cup taco sauce
  • 2 cups chopped rotisserie chicken or cooked ground beef
  • 1 1/2 cups (6-ounces) mozzarella cheese and cheddar cheese blend
  • 1/2 cup sour cream
  • 1 cup shredded lettuce
  • 1 medium tomato, seeded and diced
  • 1/2 cup crushed natural tortilla chips

Directions

  1. Preheat oven to 450 degrees F. Place pizza crust on a cookie sheet. In a small bowl, combine meat and taco sauce. Spread chicken mixture over pizza crust, leaving a 1-inch border for a crust. Top with cheese. Bake 8 to 10 minutes or until the cheese is melted.
  2. Drop sour cream by the teaspoonfuls over the pizza. Add the lettuce, tomato and tortilla chips. Cut into wedges and serve.
http://foodiemcbooty.com/taco-pizza/

Pizza Cupcakes

pizza cupcakes wontons

I’ve noticed this semi-recent culinary trend that involves putting just about anything and everything into a muffin tin.  I have seen recipes from lasagna cupcakes to mac and cheese cups to french toast muffins.  Practically any dish you can think of can be made into individual-sized muffin cups that’ll have you licking your fingers of every morsel with delight.  Sign me up!

So I figured, why not put one of my favorite foods into a muffin shape?  Pizza!  If you like pizza rolls, you should try these puppies.

I ended up making homemade wonton wrappers myself, (because I’m a crazy person who finds an odd comfort in making everything from scratch).  If you do or if you don’t, I recommend sprinkling a little garlic on your wonton wrappers before placing them in the muffin cups for an extra special treat for your taste buds.

Recipe idea courtesy of Saving Those Dollars, photo from Wonder How To – Thank you!

Pizza Cupcakes

Rating: 51

Prep Time: 20 minutes

Cook Time: 25 minutes

Total Time: 45 minutes

Yields: 10-12 Cupcakes

Pizza Cupcakes

Ingredients

  • 1 cup of your favorite pizza sauce
  • 18 wonton wrappers
  • 8-ounces mozzarella cheese, grated
  • Your favorite pizza toppings

Directions

  1. Preheat oven to 375 degrees F and spray your muffin tin(s) with olive oil spray.
  2. Line each cupcake mold with a round wonton wrapper. Put a spoonful of sauce, a little cheese and a little bit of your toppings into each mold. Repeat another layer of wonton wrapper, sauce, cheese, and toppings until each muffin cup is full. Sprinkle each cupcake with a little more cheese and bake until nicely browned, about 20 minutes.
  3. Let cool in pan for about 5 minutes, then run a knife around the edges and remove from pan. Serve with a bit of extra sauce for dipping on the side.
http://foodiemcbooty.com/pizza-cupcakes/

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