Search Results for pizza

Friday Recipe Exchange: Breakfast Pizzas

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I wanted to tackle breakfast because with lots of people visiting over the holidays, it can be fun to do something special for breakfast. I had a breakfast pizza recipe tucked away for a while and I was on the hunt for the perfect crust. I finally stumbled upon some terrific flat bread, something I have been looking for since moving to Colorado. I was spoiled in Boston and LA, where every store had a locally made brand stocked. So with a nice flat bread I was ready to tackle tonight’s featured recipe.

But let’s begin with something sweet that was great fun to get the kids involved with, French Toast Rollups, recipe here.

I like this Sour Cream Pecan Coffee Cake because, well, pecans and streusel, but also because I can make it and leave it out for everyone to enjoy at their leisure with coffee.

I also have a Blueberry Coffee Cake, along with a full dinner menu and recipes here (because coffee cake, not just for breakfast).

Finally, for Blueberry Sour Cream Pancakes, click here.

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What’s on your plate for the weekend? If you’re cooking for Thanksgiving, what’s on your menu?

For tonight’s featured recipe, I snagged some of JeffreyW’s photos (top and middle of the post) to illustrate the many forms these pizzas can take. I made single pizzas, topped with an egg and lots of cheese. The ideas are endless. But below is a recipe for the basics.

Breakfast pizza

Breakfast Pizzas

Crust: flat bread, naan, pita bread or a pizza dough

Toppings: I used olive oil, breakfast sausage, mozzarella, spinach, garlic and an egg for each individual pizza.

To assemble: on a baking sheet arrange the crusts, brush lightly with oil, then spread roasted garlic, add crumbled (uncooked) breakfast sausage and shredded cheese, leaving a space in the center for the egg. I used the sausage and cheese to create a well for the egg.

At this point you have two choices, you can leave it on the baking sheet or move it to the oven rack. Because I was using flat bread and it was stable, I moved it to the oven rack and then added the egg into the well (I cracked the egg into a bowl and then transferred to the pizza, it seemed a smarter way to manage it all). You can also scramble the egg and pour slowly over the ingredients.

Bake at 450 degrees until the egg is cooked. I lost track of time and let the egg cook too long, I would have preferred a soft yolk. Remove, top with chopped spinach and serve immediately.

That’s it for this week. No recipe exchange next week because I’m assuming we will all be in a food coma. Have a great weekend and an excellent holiday. – TaMara

And for those who missed it, dinner menu this week is Spicy Potato Soup and Mocha Cake, menu, recipes and shopping list here. Great for a non-turkey meal to serve to company.



Pizza Pr0n – Pastrami and Pickles with Swiss

DSC_1283 (1600x1060)The International Grocery, a store in the next town past the closest, carries a good selection of Lebanese style pitas, delivered from an upstate bakery.  This is a loaf of  tannour bread.  It’s thin and about 14″-16″ across.  When I saw it I thought “instant pizza!”.DSC_1287 (1600x1060)The sauce is a whole grain mustard cut with plain yellow mustard with a ton of minced garlic.  There are provolone and Swiss cheese slices atop the mustard and then a layer of pastrami broken into rough pieces, a little more shredded cheese, and then some of my refrigerator dills.DSC_1286 (1600x1060)We give this two thumbs up – especially given how quickly it comes together using that pre-baked crust.  I did take it out of the oven a little sooner than I would have liked but I feared the crust would turn brittle.  The edge crust – we call that part the “pizza bones” – did get hard but the mustard and cheeses kept the rest pliable.DSC_1290 (1600x1060)


20151021_120829[1] (1600x1060)I made Pizza! today.  Mrs J has a friend over most Wednesdays and I’ve taken it on myself to cater their lunch.  I don’t know anyone that won’t eat pizza.  This one has ham, pepperoni, sausage, onions, pepper rings, and mushrooms with Parmesan and mozzarella.DSC02871 (1600x1060)Back by popular demand!  Bonus Kitteh!  This calico came in with a few litter mates and is about 9 weeks old but I don’t have any more info.

I Really Like Pizza Pie

DSC_0876 (1600x1060)Mrs J thought pizza would work for her dinner today.  We had all that turkey from yesterday’s project so we went with that for a topping.  White pizza sounded better with turkey than anything else so we went that route. DSC_0871 (1600x1060)I had good luck with the Prairie Gold flour the local Amish store carried so we went that way again, going half and half with white bread flour.  The dough recipe is not too involved: 1 cup PG flour, 1 cup bread flour, 1 cup warm water, 2 Tablespoons of olive oil, 2 teaspoons sugar, 1 teaspoon of salt, and 1 packet of instant yeast (2-1/4 t).  I let the bread machine make the dough while we made a trip to town.DSC_0873 (1600x1060)I like to brush the crust with olive oil but I had a little garlic butter left over so I warmed that, added a little oil, and brushed it on, sprinkling kosher salt after.  I gave it another coat halfway through baking when I opened the oven to spin the pan 180.  To a basic  white sauce I added provolone and Parmesan, folded in blanched broccoli and cubed turkey meat and spread that over the crust, adding thin sliced red onions, more turkey, and a good sprinkle of Parmesan atop everything before sliding it into a 375 oven.

Pizza Pr0n – Margherita

DSC_0658 (1600x1060)I let my bread machine do the dough for this one while we were making a quick store run.  I knew I wanted a thin crust so I made a half recipe from here.  They were out of the mozzarella pearls I wanted so I made do with slices.  The tomatoes are a grape variety that I halved and cored with a spoon to leave just the shell.  I’m a big fan of what they would term “meat lover’s pizza” – several different meat toppings and mushrooms and olives and onions and on and on, but these minimalist types are really very good.DSC_0655 (1600x1060)I usually add the fresh basil after these come out of the oven so that it doesn’t turn black and crispy but I’ve seen them made that way, pretty sure there isn’t a rule about it.


20150709_164335 (1600x1060)The local Amish run store stocks a considerable selection of different flours and I took a chance on these two, not having much of a clue just what they were, exactly.  The durum name rang a bell and I thought it might be useful in making pasta but the prairie gold meant nothing at all to me.  Google to the rescue!

I didn’t have these in mind when I started looking around for a pizza dough recipe that proofs in the fridge overnight using just a little yeast, but when I came across this “Now or Later” recipe from King Arthur they seemed perfect.  I went with 1-3/4 cups of the prairie gold and 1-1/4 cup of the durum.  The mention of their pizza flavoring sent me on a separate track, trying to see if I could make something like it with ingredients on hand.  I went with a half teaspoon each of garlic and onion powder, and a couple teaspoons of dried thyme.  I let my machine mix it all, then placed it into a bowl, covered the dough with plastic, and left it overnight in the fridge.DSC_0592 (1600x1060)

After pulling from the refrigerator and letting it warm enough to be pliable it was stretched out into a baking tray, covered with plastic wrap and left to rise a little more before topping it, half with tomato sauce, ham, sausage, onion, pepper rings, and fresh mozzarella and half in the classic margherita style.DSC_0595 (1600x1060)The flours did give the dough a golden hue, and the pie tasted pretty good.  I don’t know if the flour seasonings I added helped all that much but they sure didn’t hurt it any.DSC_0596 (1600x1060)

Fun with Food: Grilled Pizza

I have friends who love grilled pizza and make it frequently. I always thought it sounded good, but haven’t tried it yet. If it sounds like something fun to try, here are two pretty reliable sources for how-to:

From J. Kenji López-Alt at Serious Eats

The Pizza Lab: The Complete Updated Guide To Grilled Pizza

Pizza on the coals from Serious Eats

Pizza on the coals from Serious Eats

How to Grill Pizza, a Crash Course

Grilled pizza is made by laying a stretched piece of dough directly on the grates over hot coals, cooking the first side, flipping it, topping it in reverse order (that’s cheese, then sauce), then returning it to the fire to cook the second side. As the second side cooks, the cheese melts, and the sauce warms. It’s as simple as that.

Here’s how to get it done.

Step 1: Pick A Nice Day

You preferably want to make your dough at least a day in advance, so look at the forecast, and plan accordingly. We picked this past Wednesday, which started out as a sunny, balmy 85°F New York summer day. Our hope was that we’d be down to comfortable lounging temperature at just about the time the grill was fired up and evening started to settle in.

Step 2: Make Dough – for the rest of the instructions click over to here.

And from Alton Brown at The Food Network:

Grilled Pizza from Alton Brown and The Food Network

Grilled Pizza from Alton Brown and The Food Network

Grilled Pizza – Various Toppings

Dough – Enough for 3 (16-inch) round pizzas:
16 ounces all-purpose flour, plus extra for peel and rolling
1 envelope instant or rapid rise yeast
1 tablespoon kosher salt
10 ounces warm water, approximately 105 degrees F
2 tablespoons olive oil, plus 2 teaspoons for bowl
1 tablespoon malted barley syrup

For complete instructions, click here.

Margherita topping – Enough to top 1 (16-inch) round pizza (recipe here)

Date and prosciutto topping – Enough to top 1 (16-inch) round pizza (recipe here)

These all sound yummy and can’t wait to experiment with them. – TaMara


Pizza Pr0n – Meat Lover’s

DSC_0309 (1600x1060)I could have called it a pork lover’s pizza – it has bacon, pepperoni, prosciutto, ham, and Italian sausage along with provolone, Parmesan, asiago, mozzarella, and Romano.  My dough-fu was weak today, the dough was too wet and sticky to get a good stuff going into the outer rim of the crust.  You can see a few places where it bubbled out.

Mmm… Pizza!

DSC_9692 (1600x1060)Mrs J called for pizza and because it’s been a while since we had a white pizza, this broccoli/chicken/roasted garlic pie was just perfect.  I rolled some string cheese into the edge of it and made a sauce from Monterey jack and a basic white sauce.  I added two heads of roasted garlic to the sauce and troweled it on then added the par-boiled broccoli and the grilled chicken breast.  Brush some olive oil on the crust and add a good sprinkling of kosher salt.  It spent about 17 minutes in a 350 oven while in the pizza pan but still wasn’t quite there.  I managed to get it out of the pan and onto a peel without mishap for transfer to the pizza stone that pretty much lives on the bottom rack on my oven.  I kicked the dial up to 500 and kept an eye on it, giving it an additional 5-7 minutes.DSC_9696 (1600x1060)A cheese crust seems like overkill, given the cheesy nature of the sauce but I find myself eating the crusts apart from the rest of the pizza, saving them for the last.  They eat like a big soft pretzel – a cheese stuffed pretzel.DSC_9700 (1600x1060)I placed the uneaten slices back into the pan for flash freezing in the big box.  When they’re frozen solid I’ll vacuum seal the slices, they make great lunches for Mrs J to haul with her to the shelter on her volunteer days.

Crawfish and Andouille Pizza

DSC_9663 (1600x1060)I wish this had worked out better.  I tried to carry the Cajun theme too far and made a sauce of celery, green pepper, and onions with a ton of garlic and butter.  The crust just didn’t support the load when I added the crawfish tails atop that, too much moisture for the thin crust to manage.  Lots of Cajun seasonings.  It had pretty good flavor but it was just too soggy.  Back to the drawing board!  I have some of the tails left but no idea right now what to do with them.  Cajun tacos?  hmm…


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