pizza

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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Basil and Goat Cheese Stuffed Crust Pizza.

I love stuffed crust pizza. Fact. Is that gross? I feel like I’m the only one on the planet who loves stuffed crust. I love it. I love it in all of it’s greasy, fattening glory. I’ve been wanting to make my own for months now. And when the time actually came, I decided to go outside the box. I had a ton of fresh basil left over from the stuffed peppers I made, and there was no way I was going to let that million-dollar herb go to waste in the dead of winter. And it just so happened that I had enough goat cheese to stuff an entire pizza crust. And Mr. How Sweet hates goat cheese. I might have done this on purpose. Maybe. More for me. Shhhh. I always thought that making a stuffed crust pizza would be tedious and complicated, but the truth is that it is quite simple. As I was rolling out my pizza dough, I rolled it just a bit larger than my planned pizza pan – about two inches or so. You don’t need to do that – just roll it a bit larger than what you’d like so [...]

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Pizza Stuffed Potatoes.

Chances are, you can find pizza in our kitchen one or two nights every single week. Mr. How Sweet just can’t go a few days without it. It’s the one meal that doesn’t need the presence of chicken or steak to be deemed a “meal” by him. He claims that pepperoni is enough. Oh, and sometimes we have bacon on our pizza. I guess he kinda knows me. So, I’m always looking for new pizza-like foods. Unfortunately, these still didn’t count as real pizza for Mr. How Sweet, which meant we had pizza the next night anyway. But that doesn’t mean they weren’t tasty! In case you’re wondering, I did try these with sweet potatoes since we loved them so much. They were good too. Not as pretty, but they definitely worked. However, I’d much rather stuff my sweet potato with brown sugar, cinnamon, caramel, marshmallows and bacon. Who wouldn’t? The best part about these treats is that you can make multiple flavors all at once. That’s perfect for me since we all know I get bored easily and change my mind every 6 seconds. I loaded on pepperoni and sausage for Mr. How Sweet and made some with fresh [...]

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Homemade French Bread Pizzas.

I have an obsession with these whole grain baguettes. I find myself buying a few of them every week; they are about the size of my forearm and just so perfectly fresh and delicious. Even when Mr. How Sweet peeked into the fridge this week and saw 3 baguettes, he looked at me excitedly and said,”Yes! You make the best things with that bread.” But the truth is, I haven’t been making anything “cool” with this bread for the last few weeks. I have been making these homemade french bread pizzas over and over again, because they are so delicious and the flavor possibilities are endless. And to Mr. How Sweet, having french bread pizza a few nights a week is really cool. And let’s be honest… creamy cheese melted until it bubbles and browns on crusty, fluffy bread is always cool. Even if there are some ugly veggies underneath. Not to mention that these can be thrown together in a matter of minutes. I think that I could make Mr. How Sweet a different one every night of the week and he’d be a happy camper. He’d even be thrilled with the same one, night after night. Growing up, my [...]

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Pierogi Pizza.

Mashed potatoes on a pizza? You don’t say! Pierogies are a pretty big deal here in Pittsburgh. We even have pierogi races at PNC Park. I love pierogies. But if I am being truthful, most of the ones I have eaten since my youth have been of the Mrs. T variety. No one in my family made them from scratch. I have definitely had them from scratch before, at church festivals and what not – they are scrumptious. There is a local restaurant that serves a pierogi pizza and I tasted it a few months ago. It was perfect – crispy crust, creamy potatoes, sweet onions – all topped off with a beautiful layer of cheese. However, it’s not for the faint of heart. Only read further is you’re prepared to enter carb heaven immediately after eating this. First, it is simple. Not as simple as your regular pizza, because you must also make the mashed potatoes and caramelize the onions, but that can all be done ahead of time. Second, I think it’s important to bake the crust a bit first since the topping is so heavy. I did that (I normally don’t) and it worked out great. Third, [...]

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Parmesan Pizza Crust.

In my experience, any additional cheese in a recipe is a wonderful thing. It doesn’t even need to be in a recipe. Any additional cheese in my hands is a wonderful thing. I think I once ate an entire brick of cheese in about 24 hours in college. It was gross. And delicious. Initially, I found this recipe for parmesan pizza crust by Emeril. I used my go-to whole wheat crust recipe instead, and added a big ole’ handful of cheese to it. I was worried it may not rise. Honestly, I don’t know the first thing about baking yeast breads and dough. Occasionally my crust doesn’t rise, but instead of trying to figure out where I went wrong, I just furiously try to roll out a lump of dough to form the crust. I’m usually hungry. Imagine my excitement when I peeked and saw the dough rising! I had to peek – I’m sure that’s not recommended – but I think we all know that patience is certainly not my strong point. The best part about this crust was how incredible it smelled while it was baking. My house was full of fragrant baking parmesan cheese. Trust me, that [...]

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Easy Buffalo Chicken Pizza – Step by Step.

Buffalo chicken pizza is one food we agree on in our house. And as you can imagine, Mr. How Sweet loves it since it has chicken – his sweet elixir of life. When it comes to pizzas, I rarely make the same thing twice. I throw whatever I have on them… except veggies obviously. I mean, I want to enjoy my pizza. Not eat rabbit food on it. What you can always find on my pizzas is loads of cheese. I bet you’re shocked at that one. I start with my favorite part – adding a ranch + blue cheese + buffalo wing sauce as a “sauce” for the pizza. This adds a ton of flavor and I don’t have to use my nemesis – tomato sauce. Next goes on some cheese, and then the chicken. If there is cheese that has somehow not made it into my mouth, more goes on top. Next comes a big drizzle of buffalo wing sauce, to spice things up. And then I add gorgonzola on top. I don’t tell Mr. How Sweet. He eats it anyway. I’m sneaky like that. Easy Buffalo Chicken [...]

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