pizza

Whole Wheat Roasted Red Pepper + Fontina Pizza with Balsamic Glaze.

January 6, 2012 · 121 comments

I just made you the best pizza in the world.

I know. I hate when people say that too.

But seriously? You look like you need it.

No offense or anything. It’s just that it’s the end of the first week of the new year. Like… stress city. You totally deserve pizza.

This pie is loaded with caramelized shallots (!), roasted red peppers (double !), tons of crispy bacon (!!!!!) and lots of cheeeeeeese. And my undying love, of course. Oh… and hunger.

I’m pretty sure my entire soul melted away with the fontina and parmesan as I took a bite. HO.LY.FLA.VOR.

I mean, I used to think that fontina was really good, and that bacon was incredible, and that roasted red peppers were super. But then… then I added a balsamic reduction on top and I’m pretty sure I died. Like I’m dead right now. I’m talking to you from the heavens. I hope. But maybe not. I have this little problem called gluttony… sooooo there’s that.

Whole Wheat Roasted Red Pepper + Fontina Pizza with Balsamic Glaze

makes one pizza

dough: (my go-to recipe)

2 1/4 teaspoons (1 packet) active dry yeast

3/4 cup warm water

1 cup whole wheat flour

3/4 cup all-purpose flour

1 tablespoon honey

1/2 tablespoon olive oil

1/2 teaspoon salt

In the bowl of your electric mixer with an attached dough hook, combine warm water, yeast, honey and oil and mix with a spoon. Let sit for 10-15 minutes until foamy, then add in flour and salt. Mix on low speed until just combined, then turn to medium speed to knead the dough for 5-6 minutes. If it seems to sticky, add a bit more flour 1 tablespoon at a time.

Brush a separate bowl with olive oil, add dough, turning once, then set in a warm place to rise for 1 1/2-2 hours. Cover with a damp towel.

pizza:

2 slices thick-cut bacon

2 shallots, thinly sliced

2 roasted red peppers, cut into strips

1 tablespoons olive oil

2 garlic cloves, minced or pressed

6 ounces freshly grated fontina cheese

2 ounces freshly grated romano cheese + more for topping if desired

1 1/2 cups balsamic vinegar

Right before dough is almost finished rising, heat a skillet over medium heat. Add bacon and cook until crispy and fat is rendered. Remove with a slotted spoon, then add shallots and stir to coat. Cook for about 10 minutes over low heat, or until shallots begin to caramelize. Set aside. While shallots are cooking, make sure that red peppers are patted dry (if from a jar). If you’d like to make your own roasted red peppers, see here.

Preheat oven to 400 degrees F.

Once pizza dough is ready to go, roll/press into desired shape and brush the surface with olive oil and top with minced garlic. Sprinkle on 4 ounces of fontina cheese, then top with shallots, red peppers, and bacon. Sprinkle remaining fontina and romano evenly on top. Bake for 20-25 minutes, or until crust is golden and cheese is bubbly.

While pizza is baking, heat vinegar in a small saucepan over medium heat. Allow to come to a boil, then let simmer and cook for about 15-20 minutes until reduced to about 1/3-1/2 cup. Set aside to cool for at least 10 minutes to thicken. When pizza is finished baking, drizzle glaze on top and serve.

The only thing that could be better here is if that glaze was chocolate syrup. I know you thought so too.

{ 121 comments }

Thai Chicken Pizza.

December 10, 2011 · 56 comments

I’m not exactly sure just how to get my point across.

But this pizza is GOOD.

Like, reallyreallyreally GOOD.

It’s a fabulous change of pace from the heavy and sweet-’til-your-teeth-hurt treats that run amuck this time of year. It’s super fresh, light and quick + easy to throw together. Use some pre-made pizza dough and it will be even EASIER! Score.

And while you’re at it, can you make me another?

Recipe is on Tasty Kitchen. Get it!

{ 56 comments }

Whole Wheat Autumn Apple Pizza.

November 1, 2011 · 170 comments

I’m sure you have noooo Halloween candy left, right?

Like, none. You probably didn’t eat any last night either. And you probably, most definitely didn’t have to open up a bulk-sized box of the big candy bars for the last little straggler trick o’ treating at 7:59 PM

Nope. Not at all. Those sort of things just happen to me, the chocolate/candy/food addict.

Since you probably stuffed yourself with greens and salad and kale and lemons and no junk food yesterday, you can totally eat pizza today.

But wait. Before I tell you about that. Let’s talk about these trick or treaters. Um, since when did kids stop dressing up? Since when was it acceptable to wear a sweatshirt and jeans with a “scary” mask? Since when was it acceptable to wear a sweatshirt, jeans and a “scary” mask and just walk to the door with a scowl on your face? Since when was it acceptable to wear a sweatshirt, jeans and a “scary” mask, just walk to the door with a scowl on your face, grab THREE giant candy bars, then walk away without even uttering a “thank you!” or “happy halloween!” or “trick or treat!” or “hey, we heard you and your husband screaming at each other over the waffle maker on Saturday. You’re weird.”

What is up? Some kids didn’t even wear a costume. In those cases, I just wanted to sit on the stoop of my front porch chewing a Snickers and manage to say, “oops, I ate it all! But since you’re dressed as someone who can clean my kitchen, please come inside.”

Oooooh, also? Let me apologize in advance for the 500 recipes this week that will have sage thrown on top of them. If you don’t like it, don’t add it. Simple as that.

And yes, I’m sure I can magically find a way to fit 500 recipes into three more days. Don’t roll your eyes.

Anyhoo.

A few weeks ago a reader, Karia, emailed me an idea for an apple sausage pizza. I sort of have a “thing” for sausage… that “thing” being a major gag reflex anytime fennel seeds come near my face. So naturally, I added bacon. The food of the… blogger that lives in this house.

This is one pizza I will not forget. It’s light and thin-crusted, with not one, but two layers of slenderly sliced apples, caramelized onions, piles of gouda cheese and crispy, crunchy bacon squares. Total flavor explosion. Total pizza demolition.

Whole Wheat Autumn Apple Pizza

serves 2-4

dough (this is my go-to dough)

2 1/4 teaspoons (1 packet) active dry yeast

3/4 cup warm water

1 cup whole wheat flour

3/4 cup all-purpose flour

1 tablespoon honey

1/2 tablespoon olive oil

1/2 teaspoon salt

In the bowl of your electric mixer with an attached dough hook, combine warm water, yeast, honey and oil and mix with a spoon. Let sit for 10-15 minutes until foamy, then add in flour and salt. Mix on low speed until just combined, then turn to medium speed to knead the dough for 5-6 minutes. If it seems to sticky, add a bit more flour 1 tablespoon at a time.

Brush a separate bowl with olive oil, add dough, turning once, then set in a warm place to rise for 1 1/2-2 hours. Cover with a towel.

pizza

1/4 teaspoon nutmeg

1 tablespoon olive oil

1 large apple, very thinly sliced

5 slices thick-cut bacon, cut into squares

1 small red onion, sliced

1 garlic clove, minced

1 cup freshly grated gouda cheese

1/4 cup freshly grated parmesan cheese

8-10 sage leaves

Preheat oven to 375 degrees F.

15 minutes for dough is ready to use, slice onions. Heat a skillet over medium heat and add 1/2 tablespoon olive oil, then add onions with a sprinkle of salt. Cook, stirring occasionally, until caramelized, soft and juicy. In the last minute, add garlic and cook for 60 seconds, then set aside off heat. While onions are cooking, cut bacon. Place on a paper-towel lined plate, and cover with another paper towel. Microwave for 3-4 minutes, just until the fat is rendered so the pizza is not incredible greasy. Set aside.

Remove pizza dough from the bowl and throw on a floured surface. Using a rolling pin or your hands, roll and shape it into your desired shape. I love making it into a rustic rectangle like above, but a circle works too. Brush with remaining olive oil and sprinkle with nutmeg. Slice apples (do not do this earlier unless you don’t mind brown apples), then add about 1/4 cup cheese onto the dough. Place a layer of apples on the cheese, then add the onions and garlic. Add the remaining cheese evenly over top, then finish with bacon and another layer of apples. Add a few pieces of sage if desired.

Bake for 25-30 minutes, or until cheese is golden brown and bubbly.

Tomorrow I’m going to show you what to do with all of your leftover candy instead of, you know… making yourself sick with it. Well, at least I think I am. I may eat it all first.

{ 170 comments }

Greek Pizza.

Greek Pizza makes one pizza 1 batch of your favorite pizza dough 1/2 batch of creamy feta 1 head of garlic, cloves removed and peeled 1 tablespoon olive oil 1/4 cup fresh dill 3/4 cup freshly grated mozzarella cheese 1 15-ounce can of artichoke hearts, chopped 1/2 cup chopped kalamata olives 1/2 red onion, sliced 3-4 campari tomatoes, cut into wedges 1 roasted red pepper, cut into slices Prepare your pizza dough as instructed. While dough is rising, prepare the crazy feta (or do this before hand – your preference). As I roasted the garlic for the crazy feta, I also tossed the loose garlic cloves listed above in the ingredients list in a tiny bit of olive oil and “pre-roasted” them for 15 minutes. I also took this time to squeeze out the moisture in the artichokes with a dish towel. Preheat oven to 375 degrees F. Once your dough is ready, roll into your desired shape and brush with olive oil. Top with a bit of fresh dish, then layer on mozzarella cheese, artichokes, olives, red onion, red peppers, tomatoes and crazy feta. Scatter the semi-roasted garlic cloves over top. Bake for 30-35 minutes, or until cheese is [...]

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Pizza Swirl Bread.

Pizza Swirl Bread [adapted from martha stewart.com] makes one loaf 4 tablespoons butter 1/3 cup milk 1/4 cup warm water 2 1/4 teaspoons active dry yeast 1 teaspoon sugar 1 large egg 2 1/4 cups all-purpose flour 1/2 teaspoon salt 2 garlic cloves, minced 6 ounces provolone cheese, freshly grated 4 ounces grated parmesan cheese 20-30 slices pepperoni, or however much you would like 1/3 cup tomato sauce, or more if desired 1 tablespoons italian seasoning 1. In a small saucepan, combine milk and 2 tablespoons butter over low heat. Heat until bubbles appear on the sides then turn off heat and set aside. 2. Measure out 1/4 cup of warm water and combine it with yeast and sugar. Let sit for 5-10 minutes, until foamy. Optional: while yeast is is dissolving, stick pepperoni in the microwave on a paper towel lined plate for 30-40 seconds to remove a bit of grease. Lightly butter an 81/2 x 4 x 2 loaf pan. 3. Gently whisk the egg with the milk/butter mixture. In the bowl of an electric mixer (using dough hook attachment), combined flour and salt and lightly mix to combine. With the mixer on low speed, add in milk/butter [...]

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Whole Wheat Fontina Portobello Pizza.

Whole Wheat Fontina Portobello Pizza dough: [I used my standard dough, use whatever dough you'd like.] 1 cup all purpose flour + 3/4 cup regular whole wheat flour 3/4 cup warm water 2 1/4 teaspoons active dry yeast (1 packet) 1 tablespoon honey 1 tablespoon olive oil 1/2 teaspoon salt toppings: 1 tablespoon olive oil 2 cups sliced baby bella mushrooms 3 slices bacon 3 garlic cloves, minced 6 ounces fontina cheese, freshly grated 4 ounces provolone cheese, freshly grated 1/4 cup grated parmesan + a bit more for topping fresh parsely, chopped for garnish Combine water, yeast, olive oil and honey and mix with a spoon. Let sit for about 15 minutes until yeast becomes foamy. When I made this pizza I actually used my stand mixer + dough hook for simplicity, but you can also do it by hand. Add in flour and salt and mix until a ball forms and dough comes together (with the mixer, I mixed for about 5 minutes). Using your hands, knead dough for 1-2 minutes until it is somewhat smooth. Place in an oiled bowl (in a warm spot) and let rise for 60-90 minutes. Punch down the dough, then let rise [...]

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Personal Pan Fruit Pizzas with Whole Wheat Cinnamon Sugared Crust.

Personal Pan Fruit Pizzas with Whole Wheat Cinnamon Sugared Crust [crust adapted from food.com] makes 4 pizzas 1 1/4 cups whole wheat pastry flour 1 teaspoon baking powder 3 tablespoons brown sugar 1/4 teaspoon salt 1/4 teaspoon cinnamon 1/3 cup milk 2 tablespoons olive oil 3/4 cup whipped cream cheese 1 tablespoon brown sugar assorted fruit: blueberries, raspberries, strawberries, peaches, kiwi, bananas, etc. 2 tablespoons sugar + 2 teaspoons cinnamon for cinnamon sugar Preheat oven to 350 degrees F. In a bowl, mix flour, baking powder, 3 tablespoons brown sugar, salt, cinnamon and stir. Make a well in the middle and add olive oil and milk, mixing with a spoon until a ball forms. Using your hands, combine it until it comes together and shape it into a ball. Separate it into 4 equal sections (I actually used a kitchen scale and portioned it into 2.5 ounce balls of dough), then using a rolling pin or even your hands, flatten and shape it into a small circle. Mine were 3 1/2 – 4 inches in diameter. Rub each side with cinnamon sugar and place on a baking sheet. Bake for 10 minutes, remove from oven and let cool completely. While [...]

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Grilled Breakfast Pizza.

Grill your pizza. I know you want to. All the cool kids are doing it. It’s the next big thing. Plus, it tastes pretty good too. Phe. Nomenal. Oh… and one more thing: eat it for breakfast. This is my new favorite thing and will remain my favorite thing until my next favorite thing comes along. Head on over to the Tasty Kitchen Blog to get the recipe!

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Clams Casino Pizza.

Clams Casino Pizza makes 1 pizza dough: 1 cup whole wheat flour (I used whole wheat pastry) 1 1/4 cups all-purpose flour 1 packet of active dry yeast (2 1/4 teaspoons) 1 tablespoon honey 1 tablespoon olive oil 1/2 teaspoon salt 3/4 cup warm water In a large bowl, add warm water, yeast, honey and olive oil. Stir and let sit until yeast gets foamy, about 15 minutes or so. Once yeast is foamy, add 1 cup all-purpose and 1 cup wheat flour and salt to the bowl. Mix well until a ball forms, then continue to mix with your hands until a ball forms. If dough is too sticky, add remaining flour. If too dry, add water 1 teaspoon at a time. Flour your counter and knead dough 20-30 times with your hands. (I also have used an electric mixer to make this dough.) Lightly oil the same bowl, add the dough back in, cover with a towel and set in a warm place to rise for 1 1/2-2 hours. Once dough is ready, flour your counter again and use a rolling pin (or a bottle of wine!) to roll dough in to a circle, or shape of your [...]

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Crispy Shrimp Pizza.

I made shrimp pizza. Shrimp on pizza. Crispiness. Deliciousness. Sometimes I eat pretzels for breakfast. Jelly beans for dinner. Zero vegetables for lunch. Now I eat shrimp pizza. Last night, someone (me) ate an entire can of chickpeas (roasted) accidentally (on purpose). Not pizza. Today you should put shrimp on your pizza. I’m going to nap. I’ve been watching that fancy wedding all morning wishing I was royalty and emotionally eating m&m’s. Not shrimp pizza, but I’d like to emotionally eat that too. Crispy Shrimp Pizza makes 3-4 small thin crust pizzas dough: 2 cups flour (I used all purpose + whole wheat) 3/4 cup warm water 1 packet dry active yeast 1 tablespoon honey 1 tablespoon olive oil 1/2 teaspoon salt toppings: 1 1/2 pounds raw, deveined shrimp 1/4 cup flour salt + pepper to taste 1/4 cup olive oil + 1 tablespoon 4 garlic cloves, minced 1 cup freshly grated parmesan cheese 1 cup shredded mozzarella cheese 2 cups arugula 1-2 lemons Combine water, yeast, olive oil and honey and mix with a spoon. Let sit for about 15 minutes until yeast becomes foamy. Add in flour and salt and mix until a ball forms. Using your hands, [...]

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