Search Results for pizza
Another quick pizza on a naan loaf. Loaf? Is there a better term for these? It just feels clumsy.
I picked the first batch of cherry tomatoes, probably about a pint and a half. Mrs J looked at the bowl and thought they would go good on a pizza. She was right.
These are more of those naan loaves we bought at the International grocery. They are about 8 inches in diameter and make great little individual pies. I brushed them with garlic infused olive oil, added pieces of sliced provolone, and the sliced tomatoes. They went into a 400 degree oven for about 10 minutes. Add the fresh basil after they come out. Shredded parmesan works well. I use a microplane grater on a small block of hard cheese.
There were two packages of naan in the “oops, we baked too many” bin at the Kroger deli/bakery. Marked down by half seemed a bargain so I brought both of them home. We had the gyro burgers using one package yesterday and used the other one last night for pizzas.Mrs J made her fave – ham and pickled banana pepper rings with mozz on a base of my Awesome Sauce©. I piled on most of my favorite toppings: olives, sausage, salami,onions, mushrooms, and fresh jalapenos with mozz & sauce. Cayenne pepper flakes and fresh grated Parmesan were added at the table.
The white sauce was made with garlic infused butter and olive oil for the roux, stir in milk and whisk until it thickens then start adding cheeses. This one has Monterey jack and Parmesan.I have mozzarella string cheese rolled up inside the edge. It was brushed with more of the garlic butter and sprinkled with kosher salt. Dough for the crust was made yesterday, it proofed some then and spend the night in the fridge.The crust isn’t a thin one, it’s more like bread than a limp cracker. The recipe called for 3-1/2 cups of flour and would easily make enough for two. That thick, chewy, mozzarella infused crust eats like one of those soft pretzels.Mmm… pizza! The white sauce is such a prominent part of the toppings that, compared to the usual profusion on my pizzas, chicken, broccoli, and red onions are deemed sufficient.Caution! Leftover zone! I put this straight into the freezer and will bag the individual slices when they are frozen solid. Remember to separate them on the tray so they are easy to remove.
This is on a basic wheat flour crust. I suppose if you were to go all in on one of these you could make a crust with masa but I chickened out. I spread refried beans over the crust as a sauce analog.A good measure of roast pork was laid down over the beans along with tomato slices and fresh jalapenos (on my half only).My first thought for cheese was sharp cheddar but I opted for queso quesadilla. It’s a good melting cheese. Quesadillas are named for the cheese, not the other way around.I gave the pie an overall sprinkle of my favorite Tex-Mex seasoning and baked it for about 20 minutes at 350. I added a little hot sauce to mine just to kick it up.
Lots of love out there for thin crust pizza but we really like these cheese crust pies with plenty of toppings. This one has sausage, prosciutto, onions, mushrooms, and pepper rings. We use the snack type string cheese to roll in the edges, it comes in various flavors and types but get the good stuff to be sure it melts nicely.I like to brush garlic infused olive oil on the crust edge and then give it a generous sprinkle of kosher salt.
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.
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.
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.
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!”.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.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.