"Hippie" Crust & Fresh Tomato, Onion, and Spinach Pizza

It took me awhile to decide what to post today; I haven't cooked anything overly romantic or sexy/love inspired lately.  Then, I briefly became very depressed with my life, because I learned that there is such thing as a professional glitter artist and I am not one.  Then it hit me.  We love pizza.  Pizza always makes me feel better and homemade pizza is perfect for any occasion in my opinion.  I guess you be over the top gross for Valentine's Day and make it into a heart, but I feel like might lead uneven cutting and a possible fight over who is getting more pizza.

This crust has become our favorite.  It came out of having all these random "health food" items and wanting pizza, but wanting something a bit healthier than a white crust.  It has been dubbed "hippie" crust.  It is nutty, chewy, and crisps excellently on the bottom.  Because of the whole wheat flour, don't expect it to be soft and doughy.  This crust is much denser than regular pizza dough.

Hippie Crust
2 1/2 C whole wheat flour
1/3 C wheat bran (or wheat germ)
1/3 C ground flax seed
1/4 C chia seeds
1 pkg yeast
1 Tbsp honey
1 3/4 C very warm water
1/2 tsp salt
~1 C better for bread flour*
~2 Tbsp extra virgin olive oil

   Combine whole wheat flour, bran, seeds, and yeast.  Add honey and water.  Mix.  Let sit for 5-10 minutes, until bubbles form.
   Add salt and half cup better for bread flour.  Mix.  Add more flour if necessary.  The dough will come together and form a ball that is slightly sticky.  At this point, turn dough onto a floured surface and knead for 5-7 minutes (maybe up to 10 minutes)  When the dough is no longer sticky and feels uniform in texture, it is done.
   Put oil in a large glass or ceramic bowl.  Roll dough in oil.  Cover bowl with a damp towel, place in a warm area**, let rise for 1-1 1/2 hrs, until doubled in size.
   Punch down dough, form into pizza (enough for 2), let rise for 15-20 minutes.
   Pre-bake at 400 deg F for 5-7 minutes.
   Ready for whatever toppings your heart desires!

*You need the higher gluten content of the better for bread flour to play off the heaviness of the whole wheat flour.  It gives the finished product a much texture.
**I like to preheat my oven to 200 deg F while making the dough.  As soon as it is preheated, turn it off.  This creates a nice warm, moist environment perfect for rising dough.

Fresh Tomato, Onion, and Spinach Pizza
3 C fresh chopped spinach
1/4 of a lrg sweet onion, very thinly sliced
2 C shredded mozzarella
1/3 C parmesan
sauce:
1 1/2 C fresh chopped tomatoes (remove as much pulp as possible)
1/2 tsp salt
3/4 tsp dried basil
2 tsp roasted garlic

   Combine sauce ingredients, spread on pre-baked pizza crust.  Top with spinach and onions, then cheese.
   Bake at 400 deg F for about 12 minutes, until cheese is brown and bubbly.

Spinach & Goat Cheese Pizza w/ Artichoke Sauce

I haven't shared a new pizza recipe in a while.  It is probably some vain, unconscious attempt to make you think we don't eat a lot of pizza.  Actually, we haven't had pizza in a few weeks and I really want some.  The sauce on this one keeps popping up in my mind.

Spinach & Goat Cheese Pizza w/ Artichoke Sauce
pizza dough, enough for a roughly 12" circle
3 C fresh spinach, roughly chopped
1 1/2 C shredded mozzarella
4 oz crumbled goat cheese
1/4 C shredded parmesan
sauce:*
1 C finely chopped marinated artichokes, partially drained
2 Tbsp melted butter
2 lrg cloves of garlic, minced

   Combine sauce ingredients.
   Pre-bake crust at 425 deg F for about 5 minutes.
   Spread sauce over crust.  Evenly distribute spinach over pizza.  Top with cheese.
   Bake at 425 deg F for 10-12 minutes, until cheese is melted and crust is golden brown.

*-When I made the sauce, in place of the butter and garlic, I used one of those garlic butter cups you get from take-out.  Why I had it, I have no idea; but it worked perfectly for this.  So if you happen to have one of those lurking in your fridge, use that.

Bacon, Spinach, & Gorgonzola Pizza

My favorite bacon is Wright's Steakhouse Bacon.  Yes, I have a favorite bacon. (Though, to be honest, I'm not that picky when it comes to bacon.)  So what?  It is thick cut, premium bacon marinated in garlic, herbs, and spices.  Seems pretty obvious to me that bacon doesn't get more delicious than that.  Unless you add blue cheese to it... hence, this fantastic pizza.

Bacon, Spinach, & Gorgonzola Pizza
12-14 oz pizza dough
4 slices Wright's Steakhouse bacon, chopped and cooked until crisp
12 oz frozen spinach, thawed and water squeezed out
5 oz grape tomatoes, quartered
4 oz crumbled gorgonzola
2 Tbsp parmesan
1 lrg clove garlic, minced

   Spread dough into a roughly 10x12 inch rectangle or 11 inch circle.  Pre-bake crust at 425 deg F for 5-7 minutes on bottom rack.
   Evenly distribute ingredients over the top of the crust.  Bake at 425 deg F for about 10 minutes on middle rack until cheese is melted.
   Serves 4.

Uses for Spinach Hazelnut Pesto

The post right before this one was for spinach hazelnut pesto.  If you haven't made it yet... go do it.  If you need some inspiration on uses, here are two delicious ways I used the pesto.

Asparagus Pizza w/ Spinach Hazelnut Pesto:
I made a whole wheat rosemary dough for the crust.  Spread a good layer of the pesto over the pre-baked crust, about 1/2 C for a 12x8 (~11 in circ.) pizza.  Load it up with a low moisture mozzarella, about 1 1/2 C.  Top that with 1/2 bunch of asparagus cut on a bias into ~1 in pieces and toss with a little bit of oil, salt and pepper.  Dust the top with parmesan.  Bake until golden and bubbly.  This pizza is faaaantastic!

Grilled Vegetable and Pasta w/ Spinach Hazelnut Pesto:
We simply grilled a variety of vegetables--peppers, squash, onions, tomatoes-- that we tossed in oil, salt and pepper.  I grilled them in large pieces and then cut them up after they were cooked.  Tossed the veg with cooked pasta and added the pesto.  I did add a little more extra virgin olive oil and lemon juice to the whole thing so the pesto coated everything more easily.  Kind of the perfect side for anything... or a light meal all on its own!

Indulgent Veggie Pizza

We have a pizza problem in my house.  The problem is we like it a little too much.  I make pizza about every 10 days.  I am constantly trying to come up with new combinations and this one emerged a couple months ago.  It stuck around for several rounds of pizza making, before I had to temporarily retire it in favor of creating new pizzas.  But it will be back!  As soon as the farmer's market is swinging for spring, this will be a staple.  If a veggie pizza can be over the top and indulgent, this is it!  The Boar's Head Horseradish White Cheddar is the icing on the cake... cheese on the pizza.


Indulgent Veggie Pizza
12-14 oz whole wheat pizza dough (~3/4 this recipe)
corn meal
1 C shredded mozzarella
~1/2 C (or a little more) shredded Boar's Head horseradish white cheddar
1/2 lrg onion, sliced
1/2 lrg red bell pepper, sliced
1 med zucchini, cut into half moons
1 C roughly chopped spinach
2 heaping Tbsp chopped kalamata olives
2 heaping Tbsp chopped black olives
sauce:
1 C crushed tomatoes
1 tsp minced garlic
1/2 tsp basil
1/2 tsp oregano
1/4 tsp crushed red pepper flake

   Sprinkle a pizza pan with cornmeal.  Stretch dough into a ~14 in circle.  Pre-bake for 5-7 minutes at 450 deg F on bottom rack.
   Combine ingredients for sauce.
   Quickly saute onions, bell pepper, and zucchini over med-hi heat in some oil with salt and pepper.  About 3-4 minutes.  They should be just starting to soften.
   Spread sauce onto crust.  Add spinach, then cheese, and top with vegetables and olives.
   Cook in 450 deg F oven on middle rack for 8-10 minutes, until bottom of crust is crispy and brown and cheese is bubbly and golden.
   Serves 4.

Balsamic and Basil Pizza

Yes, this is a cheese pizza.  So what?  Cheese pizzas are delicious.  And for this one, the sauce makes it, along with the thin, crispy crust.  Super simple and absolutely not your everyday cheese pizza.... but it could be....  You know, if you made it that.

Balsamic and Basil Pizza
~12 oz pizza dough (1/2 of this recipe, but make the whole recipe, it turns out better that way)
6-8 oz fresh mozzarella
1 C crushed tomatoes
1 Tbsp aged balsamic vinegar
1 heaping Tbsp basil puree*
1 clove garlic, minced (1/2-3/4 tsp)
corn meal

   Stretch dough into a roughly 13x9 in rectangle, about a 12 inch circle on a pizza pan or baking sheet that has been sprinkled with corn meal (to prevent sticking).  Pre-bake dough on bottom rack in a 450 deg F oven for 4-5 minutes.
   Combine tomato, balsamic, basil, and garlic.  (Add salt to taste if you are using a salt-free tomato product.)  Spread over crust.
   Slice mozzarella, then tear it into small-ish pieces and evenly distribute over pizza.
   Put back into 450 deg F on a middle rack.  Bake for 8-10 minutes, until bottom of crust is golden and cheese is browned and bubbly.
   Serves 4.

*I puree fresh bunches of basil over the summer in just enough extra virgin olive oil to create a thick paste.  An equal amount of pesto is a great substitute, just omit the garlic from the recipe.  Or if it is summer and fresh basil is everywhere, I would say 1.5-2 Tbsp of chopped basil, that has not been packed down and bruised.

Scary (Good) Pizza

Time for a pizza that is a little bit scary.  (For children at least.)  With anchovies, spinach, and onions this delight may frighten off the faint of stomach. 

(Ok, that was my pathetic attempt at linking this to Halloween.  It really is a good pizza.  If you don't like anchovies leave them off and you still have a fantastic cheesy veggie creation.)

Anchovy Garden Pizza
Pizza Dough (and cornmeal)
1 1/2 C roughly chopped fresh spinach
1 C crushed tomatoes (w/ 1/2 tsp each of minced garlic, basil and oregano)
1/2 of a large onion, thinly sliced
2 tsp bacon fat or oil
1/3 C thinly sliced roasted red bell pepper (jarred is perfect)
6 oz sliced fresh mozzarella
6-8 anchovy fillets, rinsed and chopped

   Form dough into a 12 inch circle or 13 x 9 rectangle on baking sheet (or pizza pan) sprinkled with corn meal.  Pre-bake at 450 deg F on bottom rack for 5-7 minutes until bottom is lightly golden.  Turn oven down to 400 deg F after crust has pre baked
   Caramelize onion in bacon fat (or oil) over med/med-low heat.  Stir frequently to prevent burning.
   Spread tomatoes onto crust.  Top with spinach, then cheese, and finally peppers, onions, and anchovies.
   Bake at 400 deg F for 10-12 minutes on middle rack until cheese is melty and starting to brown.
   Serves 4

Puttanesca Pizza

I don't need to tell you how much I love pizza or puttanesca.  Bread with cheese:  awesome.  Olives and salty things with tomatoes:  brilliant.  Put them together and it is kind of an indulgence over-load but I don't care.  The only thing with this pizza is that the toppings can feel a tad mushy all together with the ripe tomatoes, gooey cheese, and soft anchovies, so you really need to get the bottom of the crust good and crispy.  The textural contrast is important.

Puttanesca Pizza
pizza dough (store bought, refrigerated, or homemade)
1 lrg ripe tomato, thinly sliced
1 C shredded mozzarella
1/2 C shredded provolone
1/2 C black olives, chopped
7-8 anchovy fillets, rinsed and cut in half
1 1/2 Tbsp capers
1 Tbsp roasted garlic
cornmeal

   Stretch dough into a 13x9 baking sheet dusted with cornmeal or into 12-13 inch circle.  Pre-bake on bottom rack at 450 deg F for about 7 minutes, until the bottom is golden.
   Try to squeeze out the excess pulp from the tomatoes so your pizza doesn't get soggy.
   Smear pre-baked crust with roasted garlic.  Lay down tomatoes, top with cheeses.  Add anchovies, olives and capers.
   Bake on center rack at 450 deg F for 7-10 minutes until cheese is bubbly and brown.
   Serves 4.



Garliky Spinach Pizza

   Homemade pizza is one of my ultimate comfort foods.  The whole process is enjoyable: making and kneading the dough, gathering and prepping toppings, [im]patiently waiting for it to bake to gooey, crispy perfection.  This past month I found myself craving pizza constantly.  I didn't give in, but I wanted it so bad.

   This is one of the pizzas I made in NC right before I moved.  It uses creamed spinach as the sauce.  Oh, yeah.  But it is not that gloopy, fatty, runny greenish stuff of the frozen food aisle.  It is actually a healthier version of the steakhouse side classic.  Still creamy and cheesy but without the guilt of a traditional creamed spinach. 

 

Garliky Spinach Pizza

Whole Wheat Pizza Dough

3 oz goat cheese, crumbled

1/3 C shredded mozzarella

10 oz frozen chopped spinach, thawed

3 lrg cloves roasted garlic, mashed

1 tsp fresh minced garlic

3 oz light cream cheese

2 Tbsp half & half or cream

1/4 C parmesan

salt and pepper

extra virgin olive oil

corn meal

   Partially squeeze water out of spinach.  Heat a little oil over medium heat, quickly saute raw garlic for about 30 sec.  Add spinach and roasted garlic.  Heat spinach through.  Melt in cream cheese.  Add half & half.  Melt in parmesan.  Cool.

   Spread dough onto a 13x9 sheet pan sprinkled with corn meal.  (Or into a 12 inch circle.)  Pre-bake at 450 deg F for 5-7 minutes, until bottom is lightly golden.

   Spread spinach evenly over crust.  Sprinkle cheeses over top.  Bake at 450 deg F for another 8-10 minutes, until cheese is melted and crust is browned and crispy.

   Serves 4-6



Anchovy and Artichoke Pizza

   I can't say this pizza is for everyone; anchovies seem to be rather controversial as an ingredient.  I had most of a tin left over from the puttanesca so I had to figure out something to do with them.  Laugh if you want, but I thought of Futurama and Fry's love of anchovies when thinking of meal options.  Pizza just seemed obvious.  The artichokes came about because I wanted something familiar but special with a more subtle flavor than the tiny, briny fish.

   Louis and I were surprised at how much flavor the anchovies added to the whole pizza, even though I only put a few on it.  Each bite had a slight seawater hint to it that was absolutely lovely!  The little fish are intensely salty, and I have since learned that you should probably rinse them off before an application such as this.  That is up to you, but I suggest rinsing them so you can add a few more to the pizza and not blow your taste buds out with the nutty saltiness of the anchovies.

Anchovy and Artichoke Pizza
Rosemary Whole Wheat Dough (1/2 recipe, instead of all the herbs in this recipe just use 1 1/2 tsp rosemary)
1 large tomato, thinly sliced and pulp removed
1/2 C shredded mozzarella
1 C shredded fontina
6 artichoke hearts, quartered (~1 14oz can)
8-10 anchovies
cornmeal

   Sprinkle a 13x9 baking sheet with cornmeal.  Stretch dough to fit pan.  Pre-bake for 7-8 minutes at 450 deg F, until bottom is very lightly browned.
   Lay tomatoes onto crust.  Sprinkle cheese over pizza.  Top with artichokes and anchovies.
   Bake at 450 deg F for 10-12 minutes.
   Serves 4.

He LOVES pizza! 

Buffalo Chicken Pizza

   As much as I want to share another smoker recipe, I will refrain for today.  My mom and I first started making pizza from scratch at home about 10 years ago.  Buffalo chicken pizza was one of the first out-of-the-box originals that we made.  To this day, I have not seen a decent buffalo chicken pizza on any menu.  Often, they have fried chicken (that you know was frozen) dipped in generic buffalo sauce and then slapped on top of a regular pizza.  Boring, greasy, gross.  I am not saying there isn't a fantastic buffalo pizza out there; I am just saying I have not encountered one.  If you are going to have a unique pizza, build it from the bottom up.  Think about it as an entire composed dish as opposed to just a base with toppings.

   This recipe is different than the original buffalo chicken pizza we made.  The original is absolutely delicious, but I am going to save that for grilling.  This one you really want to cook in the oven.

Buffalo Chicken Pizza
Pizza Dough
Corn meal
3 oz light cream cheese
1 Tbsp butter + 1 tsp
~1 Tbsp hot sauce (I use Tabasco) + 1 tsp
1 tsp honey
1 (normal sized) chicken breast
1 C shredded mozzarella
1/2 C crumbled bleu cheese (~2 oz)
1 lrg roma tomato, thinly sliced
oil
salt and pepper

   Sprinkle a baking sheet with corn meal.  Stretch dough to fit 13x9 sheet.  (Or ~12 in circle.)  Pre-bake for 5-7 minutes at 450 deg F, until bottom is very lightly golden brown
   Combine 1 tsp hot sauce and 1 tsp butter.  Slice chicken breast, salt and pepper.  Cook chicken in a little bit of oil over med-high heat for a couple of minutes.  Only cook about halfway through.  Toss in hot sauce and butter.  Let sit for 10-15 minutes.
   Combine cream cheese, 1 Tbsp butter, 1 Tbsp hot sauce and honey.  (Actual amount of hot sauce varies depending on personal taste.)  Spread over pre-baked crust.
   Arrange sliced tomato over cream cheese mixture.  Sprinkle with mozzarella and blue cheese.  Evenly distribute chicken over pizza..
   Bake at 450 deg F for 10-12 minutes.
   Serves 4.

Beef Stir Fry Pizza

   This sounds bat-shit insane.  I am fully aware of that.  While planning out our weekly menu, I said I wanted to try a new kind of pizza.  Neither of us could think of anything truly creative.  So I looked at Louis and told him to name a dish, anything, and I would make it into a pizza.  How did I not guess that he would say stir fry?  Stir fry is a staple in our house and I know Louis would eat it two or more times a week.  My expression probably read, "You've got to be kidding me."  However, I started thinking about it, and it seemed to make sense.  20 years ago BBQ chicken pizza sounded crazy.  This is basically Asian BBQ.  And let me tell you, it was amazing!  This is absolutely happening again.

   This recipe is giving you several things that can be used on their own.  The marinade on the beef is light and flavorful; great for beef or chicken on the grill.  And the sauce would make a perfect quick dipping sauce for cooked shrimp or veggies.

Beef Stir Fry Pizza
Pizza Dough
corn meal
1-1.5 C shredded mozzarella
1/2 onion, thinly sliced
1/2 red bell pepper, thinly sliced
3-4 oz mushrooms, sliced
1/4 C cilantro, chopped
Marinated Beef:
1/3 lb beef, very thinly sliced (sirloin or flank steak)
2 Tbsp soy sauce
1 Tbsp rice vinegar
1 Tbsp extra virgin olive oil
1 tsp sesame oil
~1 tsp sriracha
baking soda*
Sauce:
1/2 C hoisen sauce
1 tsp grated ginger
1 tsp grated or pasted garlic
1 tsp sriracha

   Marinate beef for 30 minutes-all day.  Just before cooking, sprinkle with about 1/4 tsp baking soda (to tenderize).  Heat a little oil over medium-high heat, quickly sear beef.  Cook about half way through.
   Mix sauce.
   On a pizza pan or baking sheet, sprinkle a little bit of corn meal to prevent sticking.  Stretch dough into a roughly 12 inch circle.  Pre-bake on bottom rack at 450 deg F for 5-6 minutes, until bottom is just lightly golden. 
   Spread sauce over crust.  Top with cheese, veggies and beef.  Bake at 450 deg F for about 10 minutes, until cheese is melted and bubbly.  Sprinkle with cilantro
   Serves 4.

PIZZA NIGHT <3

Second pizza is Pesto, Goat Cheese, and Black Olive

Spinach and Prosciutto PIzza

   Everyone deserves a splurge every now and again.  The key is to not over do it.  People often eat way more pizza than they should in one sitting; I am no exception.  I have to force myself not to go back for more.  Having a side salad is the best way for my to control the urge for just one more slice.  I eat the salad first, like you would in a restaurant, then eat pizza.  Also, making pizza from scratch at home is a great way to prevent over-indulging.  Frozen and delivery pizzas are loaded with sodium, saturated fat and provide no vitamins or minerals at all (may a little bit of iron....)  Besides, making the dough is fun and burns more calories than dialing a phone number!

   For this dough, you can use 50/50 flour, which is half regular unbleached flour and half whole wheat.  Or just use half and half, like we did.  Also.  Feel free to use whatever combination of herbs you like in the dough.  Normally, I just use rosemary and thyme, but last night my mother insisted we use all four Italian herbs.  The dough recipe is enough for two pizzas.  If you aren't making two pizzas, refrigerate the other half or make focaccia with it.

Herbed Whole Wheat Pizza Dough
1 1/2 C AP (or Better for Bread) flour
1 pkg active dry yeast
1 1/2 C very warm water
1 tsp honey
about 1 1/2 C whole wheat flour
1/2 tsp rosemary
1/2 tsp thyme
1/2 tsp basil
1/2 tsp oregano
1/2 tsp salt
2 tsp extra virgin olive oil

   Combine white flour, yeast, water, and honey.  Stir together well.  Let it sit about 5-10 minutes until little bubbles start to burst on the surface.  Add about 1 C of the whole wheat flour, herbs, and salt.  Mix.  When dough is dry enough to handle (doesn't stick all over your hands.)  Turn onto a lightly floured surface and knead.  Slowly working last 1/2 C of whole wheat flour.  It will take about 10 minutes.  (**If it is very dry outside, the dough may not take all the whole wheat flour.  Likewise, if it is very humid, you may need another 1/4 C.)  Form into a ball.
   Place oil in the bottom of a bowl.  Turn dough around in it so it is coated.  Cover with a warm, damp towel.  Allow to rise in a warm place until doubled in size (about 1 hour.)
TIP:  While you make your dough, turn the oven on very low, about 200 deg F.  When it is time to let the dough sit, turn oven off and let dough rise in the warm oven.  It prevents cool drafts and helps speed up the rising process a little.
   Make 2 12-inch pizzas.  8 servings.
Total Ingredient Cost:  $1.50
Per Serving:  Calories 175, Fat 1g, Total Carb 32g, Fiber 4g, Protein 6g

Spinach and Prosciutto Pizza
1/2 herbed whole wheat dough recipe
2 Tbsp purchased pesto
1/2 petite diced tomatoes
1 C torn baby spinach leaves
2 oz shredded mozzarella
2 oz soft goat cheese
2 slices prosciutto

   Stretch dough into 12 inch circle on a lightly floured surface.  Place on a pizza pan or baking sheet.  Spread with pesto.
   Bake on bottom rack of 350 deg F oven for 5-7 minutes.
   Spread tomatoes onto crust.  Top with spinach, then mozzarella.  Place small dollops of goat cheese evenly over the top.  Tear prosciutto into small pieces and add to pizza.
   Bake on bottom rack of 400 deg F oven for 7-10 minutes.  Until bottom is crispy and cheeses are melted.
Serves 4.
Total Ingredient Cost:  $8.15 (Dough is calculated into cost and nutritional info.)
Per Serving:  Calories 315, Fat 10g, Total Carb 33g, Fiber 5g, Protein 17g
Daily Values:  Vit A 28%, Vit C 11%, Calcium 13%, Iron 12%

Smoked Salmon Pizza

   A lot of my recipes come from having to use up what is in the fridge.  Especially now, my dad likes to buy things just because they are on sale.  He also sort of freaks out about the "use by" dates.  So that is how I found myself with a package of (cold) smoked salmon that needed to be eaten.  I am not a huge fan of the cold smoked variety (the kind with the raw texture) just on its own.  In things like a spread or on a really good bagel, sure.  But just eating... not for me.  I had wanted pizza that night and decided to put it on a pizza.  I had half a jar of pesto left from the goat cheese pesto pizza.  And that it how this pizza came into being.... believe it or not, just trying to use up things in the refrigerator.

Smoked Salmon Pizza
pizza dough, 1 half of the recipe (or store bought)

1/2 C pesto
3 oz smoked salmon
2 oz goat cheese
2 oz cream cheese

   Spread the pizza dough out on a pizza pan or baking sheet until it is about 1/2 inch thick.  (Or however thick you like.) 
   Bake on bottom rack at 450 deg F for about 5 minutes, until the bottom starts to turn golden.
   Evenly spread pesto over crust.
   Place cheeses in freezer for about 10 minutes.  Use fingers to place small dollops of cheese over the pizza.  Or you can leave the cheeses in the freezer longer and cut them with a knife.  (NOTE:  The cheeses do not melt and spread out like mozzarella, try to get the dollops very small.)
   Cut salmon into very thin strips.  Distribute over pizza.
   Bake for 5-7 more minutes on middle rack.

2 of Our Favorite Pizzas

   Pizza is a very personal thing.  Everyone has their own opinion about it, and no one's opinion matters more than your own.   I am of the belief that you should be able to put what ever you want on your pizza.  For example, I happen to hate pineapple on pizza, but my husband loves pineapple and pepperoni so I make it for him.  When you make your own pizza at home, everyone can have exactly what they want and you don't have to spend a fortune of several different delivery pizzas.

   If everyone agrees on toppings, great!  One large pizza is all you need.  Dissention at the dinner table?  One recipe of the dough can be split into 4 personal size pizzas.  These are two of my family's current favorite pizzas.  We usually make two large pizzas, because what is better than left over pizza?
TIP: To increase the amount of dough made with the recipe, increase water to 2 C and add flour until the correct texture is reached.  Let it rise for about 30 minutes longer than usual.  This is enough dough for the two pizzas below.

Pesto Goat Cheese Pizza
Pizza Dough
1/2 C store bought pesto
8 oz fresh mozzarella, sliced
4 oz shredded provolone
4 oz goat cheese
1/2 C sliced black olives

On a large pizza pan or baking sheet that has been lightly sprayed with cooking spray, stretch out dough to desired thickness and size.  Place on bottom rack of a pre-heated 450 deg F oven.  Bake for about 5 min, until bottom starts to turn a light golden brown.
Spread pesto onto dough, leaving a 1 inch border.  Top with mazzarella, provolone, goat cheese, and olives.  Bake on center rack of 450 deg F oven for 7-10 minutes.
TIP:  Put goat cheese in freezer for 10 minutes then cut into desired size pieces.

The Ultimate Overlaoded Pizza
Pizza Dough
1 can petite diced tomatoes, partially drained
1 Tbsp minced garlic
1 tsp basil
1 tsp oregano
8 oz shredded mozzarella
2 links hot Italian sausage (turkey, chicken, or pork)
pepperoni (turkey or regular)
1/2 green bell pepper, thinly sliced
1/2 C sliced black olives
1/2 C parmesan

Remove casing from sausages, cook over medium heat in a little bit of oil.  Crumble as it is cooking.  Combine tomatoes, garlic and herbs.  Use a fork to crush the tomatoes a little bit (optional).  Pre-bake crust as in previous recipe.
Spread tomatoes over crust, leave 1 inch border.  Lay pepperoni out over sauce (it keeps them from sliding off later.)  Add mozzarella and other toppings.  Bake in 450 deg F oven on center rack for 10-12 minutes.

Pizza Bread

   My mom has been making this since I was really little.  It was great at our birthdays when we were kids because there is no messy sauce.  It's the perfect hearty finger food for your next casual get together or night in with a couple of movies.  I'm giving the classic version that we do, but it can be stuffed with just about anything (provided the stuffing isn't too wet.)  Also, this dough is incredibly versatile; it is the same recipe I use for pizza dough and focaccia. 

Dough
1/2 C all-purpose flour + 2 1/2-3 C
1 pkg active dry yeast
1 Tbsp honey
1 1/2 C very warm water
1/4 tsp salt
extra virgin olive oil

Combine 1/2 C flour, yeast, honey, and water.  Let proof for about 5 minutes.  Add salt.  Add additional flour 1/2 C at a time combining after each addition until dough forms into a ball (about 2 1/2 to 3 C will be added.)  Dough will be slightly sticky.  Turn dough out onto a floured surface and dust top with flour.  Knead for 5- 10 minutes until dough is no longer sticky and it is smooth and elastic.  Pour about 1 Tbsp extra virgin olive oil into clean bowl.  Place dough in bowl and coat it with the oil.  Cover with a warm, damp towel and allow to rise until doubled in size (about 1 hour) in a warm place.

 
Pizza Bread
1 large egg
1 Tbsp water
1 tsp garlic powder
1 tsp thyme
1 tsp rosemary
1 tsp basil
1 tsp oregano
1 C shredded mozzarella
1/2 C parmesan
3-4 oz pepperoni
cornmeal
sea salt

Combine first 7 ingredients to make egg wash.  Punch down risen dough and place on lightly floured surface, stretch into a rectangle about 10 in X 14 in.  Brush liberally with egg wash (about 2/3 of mixture.)  Evenly distribute cheese over dough leaving a 1 inch border all the way around.  Lay out pepperoni.  Roll up long-ways and seal edges.  Place on baking sheet that has been dusted with cornmeal.  Brush the top with the rest of the egg wash.  Sprinkle top with sea salt.  Cut a few slits in the top to allow the steam to escape.  Let rest/rise for 15-20 minutes.
375 deg. F for 25-30 min.  Slice and serve warm, room temp, or cold!