Ok all of you faithful readers...remember last year when my husband and I went to Park City and we had the best pizza we had ever tasted? Remember how we endeavored to recreate such pizza in our own home? Well my loving husband has finally mastered the pesto pizza. We tested it out on Mom for her birthday and it was a standing ovation all around. So here we go, we will share our masterpiece with you since you are such loyal and wonderful readers.
Heavenly Pesto Pizza
1 recipe basic pizza dough, found here
3-4 tbsp prepared pesto, storebought or recipe can be found here
1 tomato, diced
fresh mozzarella cheese
3 cloves garlic, minced
fresh basil
Preheat oven to 500 degrees. Roll out pizza dough to a 12 inch round, and place on a pizza stone coated with cornmeal. Prebake dough for 10 minutes. Remove from the oven and spread pesto onto the crust, and then cover with the basil and garlic, and then top with cheese and tomatoes. Bake again for 20 minutes.
Enjoy!
Showing posts with label pizza. Show all posts
Showing posts with label pizza. Show all posts
Saturday, March 26, 2011
Tuesday, January 25, 2011
Bruscetta Pizza
So I wasn't sure what to call this recipe because its not really like anything else. I kind of made up the recipe as I went along but used a pizza I had at California Pizza Kitchen as inspiration. My sister and I had this wonderful roasted pepper and eggplant pizza with goat cheese once when we went to Salt Lake and it was DIVINE. So this was what I went for, except I had no mozzarella or goat cheese, and I used Parmesan instead.
I was mostly trying to use the stuff I got in my Italian Pack from my Bountiful Basket....yep, I am going with that this week, using the basket stuff. :) Anyway, I hope you enjoy.
Bruscetta Pizza
1 eggplant, sliced into 1/2 inch slices
1 red onion, peeled and sliced thin
1 white onion, peeled and sliced thin
8 oz of mushrooms, sliced
olive oil, and salt and pepper to taste
4-5 roma tomatoes, diced
2 cloves garlic, finely minced
basil, oregano, and marjoram to taste (about half a tsp each--I used fresh, but you can used dried)
1/2 c parmesan cheese
1 recipe basic pizza dough, featured here
Preheat oven to 400 degrees. Put some olive oil on a baking sheet and spread it around on the sheet. Place eggplant slices on the baking sheet and then sprinkle with salt and pepper. Bake for about 20 minutes, or until golden brown. When they are done roasting, dice into medium cubes and set aside. In the meantime, in a skillet, place about a tablespoon of olive oil, and then when heated, add onions. You'll want to caramelize them, so you'll cook them over medium heat for awhile. Add a bit of salt so they release their liquid, and just keep stirring them so they don't burn. they will reduce in size to about a third of what you started with. When they start to turn brown, and really soft, remove from heat and place in a bowl. In the same skillet, saute your mushrooms. Just until cooked through. Remove from heat and place in another small bowl. In the same skillet, cook your tomatoes with your garlic and herbs. Add a bit of balsamic vinegar, and cook until liquid is reduced and thickened.
Stretch your dough onto a pizza stone or baking sheet to form about a 12" round. Bake at 400 for about 10 minutes. Remove from the oven, then top with the tomato mixture, then the parmesan cheese, then the onions and mushrooms, and then the eggplant. Add more parmesan to the top and then bake again for roughly 18 minutes.
I was mostly trying to use the stuff I got in my Italian Pack from my Bountiful Basket....yep, I am going with that this week, using the basket stuff. :) Anyway, I hope you enjoy.
Bruscetta Pizza
1 eggplant, sliced into 1/2 inch slices
1 red onion, peeled and sliced thin
1 white onion, peeled and sliced thin
8 oz of mushrooms, sliced
olive oil, and salt and pepper to taste
4-5 roma tomatoes, diced
2 cloves garlic, finely minced
basil, oregano, and marjoram to taste (about half a tsp each--I used fresh, but you can used dried)
1/2 c parmesan cheese
1 recipe basic pizza dough, featured here
Preheat oven to 400 degrees. Put some olive oil on a baking sheet and spread it around on the sheet. Place eggplant slices on the baking sheet and then sprinkle with salt and pepper. Bake for about 20 minutes, or until golden brown. When they are done roasting, dice into medium cubes and set aside. In the meantime, in a skillet, place about a tablespoon of olive oil, and then when heated, add onions. You'll want to caramelize them, so you'll cook them over medium heat for awhile. Add a bit of salt so they release their liquid, and just keep stirring them so they don't burn. they will reduce in size to about a third of what you started with. When they start to turn brown, and really soft, remove from heat and place in a bowl. In the same skillet, saute your mushrooms. Just until cooked through. Remove from heat and place in another small bowl. In the same skillet, cook your tomatoes with your garlic and herbs. Add a bit of balsamic vinegar, and cook until liquid is reduced and thickened.
Stretch your dough onto a pizza stone or baking sheet to form about a 12" round. Bake at 400 for about 10 minutes. Remove from the oven, then top with the tomato mixture, then the parmesan cheese, then the onions and mushrooms, and then the eggplant. Add more parmesan to the top and then bake again for roughly 18 minutes.
Monday, September 27, 2010
Tomato and Goat Cheese Tart
I found this one in a recent edition of Martha Stewart's Everyday Food magazine. It looked tasty, so I decided to try it. I made a couple of changes to the recipe and I think everyone really liked it. I think next time instead of using frozen puff pastry dough, I might actually use my husband's recently found recipe for pizza dough. Anyway, enjoy. Our family certainly did.
Tomato and Goat Cheese Tart
1 sheet puff pastry dough, thawed
1 tbsp sour cream
1 tsp dijon mustard
salt and pepper to taste
1 tbsp butter
2 leeks
3/4 lb vine tomatoes, cherry tomatoes, grape tomatoes, or plum tomatoes (or a combination of all of the above), sliced in 1/4 inch slices, or halved if cherry or grape.
2 ounces goat cheese (I would use more than that)
fresh thyme or basil leaves
Preheat oven to 400 degrees. On a lightly floured surface, roll out dough to 12 inch square. Mix mustard and sour cream together, and then spread mixture onto dough thinly. Fold over edges of dough (about half an inch) and seal together by pinching with fingers. It says to refrigerate this after pinching edges, but I didnt and it turned out fine.
Cut off the bottoms of the leeks and the tops. You want to have the white and the light green parts left. Once you have removed the dark green parts and the root ends, cut each leek in half lengthwise, and then slice into 1/8 inch slices. Place in a bowl filled with water and gently with your hands move them around in the water (this gets rid of the dirt that gets between the layers while they grow). With your hands, gently strain the leeks from the water and place on a clean kitchen towel or paper towel. Dry them gently with the towel. Saute the leeks in the butter with a pinch each of salt and pepper until the leeks are softened. Takes about 3 to 4 minutes. Once softened, place your leeks on top of the puff pastry dough and spread them out evenly on the dough. Top with your tomato slices, and then bake for 25 minutes.
When done baking, remove from the oven and let cool for 5-10 minutes. Crumble goat cheese on top all over the tart, and then add the fresh herbs.
Enjoy!
Tomato and Goat Cheese Tart
1 sheet puff pastry dough, thawed
1 tbsp sour cream
1 tsp dijon mustard
salt and pepper to taste
1 tbsp butter
2 leeks
3/4 lb vine tomatoes, cherry tomatoes, grape tomatoes, or plum tomatoes (or a combination of all of the above), sliced in 1/4 inch slices, or halved if cherry or grape.
2 ounces goat cheese (I would use more than that)
fresh thyme or basil leaves
Preheat oven to 400 degrees. On a lightly floured surface, roll out dough to 12 inch square. Mix mustard and sour cream together, and then spread mixture onto dough thinly. Fold over edges of dough (about half an inch) and seal together by pinching with fingers. It says to refrigerate this after pinching edges, but I didnt and it turned out fine.
Cut off the bottoms of the leeks and the tops. You want to have the white and the light green parts left. Once you have removed the dark green parts and the root ends, cut each leek in half lengthwise, and then slice into 1/8 inch slices. Place in a bowl filled with water and gently with your hands move them around in the water (this gets rid of the dirt that gets between the layers while they grow). With your hands, gently strain the leeks from the water and place on a clean kitchen towel or paper towel. Dry them gently with the towel. Saute the leeks in the butter with a pinch each of salt and pepper until the leeks are softened. Takes about 3 to 4 minutes. Once softened, place your leeks on top of the puff pastry dough and spread them out evenly on the dough. Top with your tomato slices, and then bake for 25 minutes.
When done baking, remove from the oven and let cool for 5-10 minutes. Crumble goat cheese on top all over the tart, and then add the fresh herbs.
Enjoy!
Tuesday, July 20, 2010
New Pizza Dough recipe
Right so we really like this Whole Wheat pizza dough that we've done in the past. But Carmel makes it. Pizza dough seems to take for ever to make and have endless complications to recipes. So this my new recipe, I got it from these guys. What I like about this recipe is that it is simple enough that I can memorize.
Step 1
1 1/2 C luke warm water
stir in 1 T yeast
wait 5 minutes
While waiting
Step 2
3 1/2 C flour
pinch of salt
Put them together using a spatula
Mix some flour in it with your bare hands
See seriously how hard is that. That's all there is to it. I think I'll make a movie. Then I thought no my main man Alton probably already has a movie somewhere around here and I saw THIS:
So I've decided it's time I go capture some of my own yeast, so if this works out I'll make a video.
Step 1
1 1/2 C luke warm water
stir in 1 T yeast
wait 5 minutes
While waiting
Step 2
3 1/2 C flour
pinch of salt
Put them together using a spatula
Mix some flour in it with your bare hands
See seriously how hard is that. That's all there is to it. I think I'll make a movie. Then I thought no my main man Alton probably already has a movie somewhere around here and I saw THIS:
So I've decided it's time I go capture some of my own yeast, so if this works out I'll make a video.
Sunday, July 11, 2010
Spinach Artichoke Chicken Pizza
Alright, so I have posted a couple of recipes for pizza dough, but I haven't posted this recipe for pizza. Jeff and I like to try different toppings on our pizza, and because we don't have any kids yet, we can get away with a lot of more adult flavors (rather than cheese and pepperoni only). We tried this recipe out and then tried it for his parents and his family loved it! I enjoy it a lot as well, and I hope you will too!
1 recipe Whole Wheat Pizza Dough (makes 2 pizzas)
1 container spinach artichoke dip (I like to use the stuff that is meant to be warmed, you can find it at Costco or Sam's Club, and it's usually in the refrigerated section)
1 small can of artichoke hearts, cut into bite sized pieces
1 chicken breast, cut into small bite sized strips
olive oil, salt and pepper
about a lb (16 oz) of mozzarella cheese, shredded
Once dough has risen and you have punched it down, stretch it out to about a 12 inch round. I like a thicker crust, so I kind of make a bit of ridge at the edges. Bake this dough for about 8-10 minutes, at 400 degrees. Top with dip, and spread to cover the crust, then add artichoke hearts,
Sunday, June 6, 2010
The Ultimate Pizza...
...in our humble opinions. I tried to recreate the fantastic pizza we had in Park City, pictured here. It didn't look as pretty, but tasted pretty close to the restaurant version. Anyone in Utah should still go to Park City and check out the real thing at www.nypcpizza.com (well, get the address there and then go there to get the wonderful amazing absolutely perfect pizza you'll ever eat). Until then, here is my version.
"Wasatch White" Pizza
This one is my personal favorite, though I love both. My husband likes the pesto better, but also loves both. Instead of sauce, it uses ricotta cheese on the bottom, then its topped with loads of finely chopped garlic and mozzarella cheese.
1/3 recipe pizza dough, see below
1/2 c whole milk ricotta cheese
1 head garlic, peeled, smashed and minced very finely
1 c mozzarella cheese, shredded
Preheat oven to 450 degrees. Stretch and roll dough out til about a 12" round. Pour just a bit of olive oil on the pan or stone you use so it doesn't stick. Place dough on pan, and then brush with a bit of melted butter. Spread ricotta cheese with back of spoon on to dough. Sprinkle with lots of garlic, and then top with mozzarella cheese. Bake for 10 minutes, then reduce heat to 350 degrees for another 15 minutes.
Basic Pizza Dough (found here)
1 tablespoon active dry yeast
1 1/2 c warm water
3 1/2 c flour
1 tbsp extra virgin olive oil
pinch of salt
Combine yeast and water, and stir very gently with a fork. Let stand for 5 minutes. Place flour into a large mixing bowl, and when yeast/water mixture is ready, pour over flour and knead gently with hands til combined. Add olive oil and salt. Knead until soft dough forms, and add a little more flour if it is too sticky. Wash out the bowl, and grease it lightly with olive oil before placing dough back in, and then cross cut the top of the dough and grease again with olive oil to keep soft. Cover with plastic wrap and let rise for about 1 1/2 to 2 hours, til double in size. Punch down, and then divide into 3 pieces to use for 3 12" pizzas.
"Prospector Pesto" Pizza
Pesto is used as the sauce in this one, then topped with garlic, mozzarella and roma tomatoes.
1/3 recipe pizza dough (see above)
2 heaping tablespoons pesto, recipe here or use store-bought
1/2 head garlic, peeled and minced finely
1 c mozzarella cheese, shredded
2 roma tomatoes, diced
Preheat oven to 450 degrees. Roll out dough to 12" and place on greased pizza stone or pan. Brush with melted butter, and then top with pesto and spread sauce with back of spoon. Top with garlic, and then the mozzarella and tomatoes. Bake for 10 minutes, then reduce to 350 degrees and bake another 15 minutes.
"Wasatch White" Pizza
This one is my personal favorite, though I love both. My husband likes the pesto better, but also loves both. Instead of sauce, it uses ricotta cheese on the bottom, then its topped with loads of finely chopped garlic and mozzarella cheese.
1/3 recipe pizza dough, see below
1/2 c whole milk ricotta cheese
1 head garlic, peeled, smashed and minced very finely
1 c mozzarella cheese, shredded
Preheat oven to 450 degrees. Stretch and roll dough out til about a 12" round. Pour just a bit of olive oil on the pan or stone you use so it doesn't stick. Place dough on pan, and then brush with a bit of melted butter. Spread ricotta cheese with back of spoon on to dough. Sprinkle with lots of garlic, and then top with mozzarella cheese. Bake for 10 minutes, then reduce heat to 350 degrees for another 15 minutes.
Basic Pizza Dough (found here)
1 tablespoon active dry yeast
1 1/2 c warm water
3 1/2 c flour
1 tbsp extra virgin olive oil
pinch of salt
Combine yeast and water, and stir very gently with a fork. Let stand for 5 minutes. Place flour into a large mixing bowl, and when yeast/water mixture is ready, pour over flour and knead gently with hands til combined. Add olive oil and salt. Knead until soft dough forms, and add a little more flour if it is too sticky. Wash out the bowl, and grease it lightly with olive oil before placing dough back in, and then cross cut the top of the dough and grease again with olive oil to keep soft. Cover with plastic wrap and let rise for about 1 1/2 to 2 hours, til double in size. Punch down, and then divide into 3 pieces to use for 3 12" pizzas.
"Prospector Pesto" Pizza
Pesto is used as the sauce in this one, then topped with garlic, mozzarella and roma tomatoes.
1/3 recipe pizza dough (see above)
2 heaping tablespoons pesto, recipe here or use store-bought
1/2 head garlic, peeled and minced finely
1 c mozzarella cheese, shredded
2 roma tomatoes, diced
Preheat oven to 450 degrees. Roll out dough to 12" and place on greased pizza stone or pan. Brush with melted butter, and then top with pesto and spread sauce with back of spoon. Top with garlic, and then the mozzarella and tomatoes. Bake for 10 minutes, then reduce to 350 degrees and bake another 15 minutes.
Saturday, January 2, 2010
Jeff's Deep Dish Pizza
This was a suggestion from my mother in law, Cathy. My husband likes to take a certain type of food and perfect it and try it a billion different ways...twist it to different flavors and such. So one time when he was on a "pizza kick," as we call it, he decided to try making Chicago style deep dish pizza. It takes some cooking time in the oven, but its pretty darn good. Instead of a pizza stone, you'll need a cake pan, and instead of 30 minutes, it will take an hour. But try it, I am pretty darn sure you'll like it!
Chicago Style Deep Dish Pizza
by Jeff
1 tbsp olive oil
1 batch of whole wheat pizza dough (go here for recipe)
1 lb mild pork sausage
1/2 lb (8 oz) shredded mozzarella
1/c sliced pepperoni
15 oz pizza sauce
other desired pizza toppings (olives, ham, tomatoes, mushrooms, etc)
Preheat oven to 400 degrees. In an 8 inch cake or spring form pan (we use the spring form so you can get it out of the pan when we're ready to eat), rub with olive oil, or spray with cooking spray. Spread dough in pan to cover bottom and sides. pour 2-3 tbsp of sauce in bottom of pan to coat the dough. Using fingers, shape sausage into 8 inch circle to fit in bottom of pan on top of sauce. Cover sausage with cheese, then add pepperoni and other toppings. Top with more sauce and more cheese. Bake in oven for 1 hour, then let stand for 5 minutes before cutting and serving.
Chicago Style Deep Dish Pizza
by Jeff
1 tbsp olive oil
1 batch of whole wheat pizza dough (go here for recipe)
1 lb mild pork sausage
1/2 lb (8 oz) shredded mozzarella
1/c sliced pepperoni
15 oz pizza sauce
other desired pizza toppings (olives, ham, tomatoes, mushrooms, etc)
Preheat oven to 400 degrees. In an 8 inch cake or spring form pan (we use the spring form so you can get it out of the pan when we're ready to eat), rub with olive oil, or spray with cooking spray. Spread dough in pan to cover bottom and sides. pour 2-3 tbsp of sauce in bottom of pan to coat the dough. Using fingers, shape sausage into 8 inch circle to fit in bottom of pan on top of sauce. Cover sausage with cheese, then add pepperoni and other toppings. Top with more sauce and more cheese. Bake in oven for 1 hour, then let stand for 5 minutes before cutting and serving.
Saturday, December 5, 2009
Whole Wheat Pizza Dough
Courtesy of Food Network, and I love this recipe. We found it online when I was just looking for a recipe for pizza dough and I wanted something a bit healthier than the normal run-of-the-mill pizza dough. Whole wheat has higher fiber content, and higher protein, and I just feel better eating it. This recipe is fantastic and I use it every time we have pizza now. Also makes great whole wheat scones (or fry bread if you don't live in Utah) for breakfast the next morning.
This recipe is the pizza dough, every pizza recipe ever posted will probably start here.
NOTE: This recipe uses yeast, but still pretty simple that anyone can make it. Make sure when you buy yeast you keep it in the fridge or freezer. Freezing it extends its shelf life if you bought it in bulk, but the fridge is just fine. You have to "proof" your yeast in WARM water, not HOT. Cold water won't bloom the yeast properly, and Hot water will kill it and you wont end up with soft dough.
1 1/4 c warm water
2 1/2 tsp active dry yeast
1 1/2 c whole wheat flour
2 c all purpose flour
1 tbsp olive oil
1 tbsp honey
1/2 tsp salt
Proof yeast in the warm water.
to proof your yeast: mix warm water (in any measurement the recipe calls for, in this case 1 1/4 cups) and yeast together with whisk or fork. Let stand 5 minutes.
In mixer using bread hook, add water to both kinds of flour, oil, honey, and salt. Let rise til double in size, about 45 minutes to an hour. Stretch to fit pizza stone or pan, and prebake dough at 400 degrees for about 10 minutes. Top with whatever toppings you like, and then bake again for 10 minutes at 400 degrees.
This recipe is the pizza dough, every pizza recipe ever posted will probably start here.
NOTE: This recipe uses yeast, but still pretty simple that anyone can make it. Make sure when you buy yeast you keep it in the fridge or freezer. Freezing it extends its shelf life if you bought it in bulk, but the fridge is just fine. You have to "proof" your yeast in WARM water, not HOT. Cold water won't bloom the yeast properly, and Hot water will kill it and you wont end up with soft dough.
Whole Wheat Pizza Dough
1 1/4 c warm water
2 1/2 tsp active dry yeast
1 1/2 c whole wheat flour
2 c all purpose flour
1 tbsp olive oil
1 tbsp honey
1/2 tsp salt
Proof yeast in the warm water.
to proof your yeast: mix warm water (in any measurement the recipe calls for, in this case 1 1/4 cups) and yeast together with whisk or fork. Let stand 5 minutes.
In mixer using bread hook, add water to both kinds of flour, oil, honey, and salt. Let rise til double in size, about 45 minutes to an hour. Stretch to fit pizza stone or pan, and prebake dough at 400 degrees for about 10 minutes. Top with whatever toppings you like, and then bake again for 10 minutes at 400 degrees.
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