Archive | Pizza

Cold Veggie Pizza – My Version of a Pampered Chef Favorite

Cold Veggie Pizza - My Version of a Pampered Chef FavoriteLast summer I was reminded of this old Pampered Chef Cold Veggie Pizza when my blogger friend Maureen over at Red Cottage Chronicles posted about it (hop on over and check out all of her delicious recipes, especially the desserts!).  I used to make it every once in a while but then forgot all about it.  But I dug out my recipe with notes on it for my version of how I like to make it.

I like making my own crust instead of using packaged crescent rolls but you could definitely substitute that in if you want to.  This buttery cornmeal crescent roll is easy to make, is delicious, and holds up well for this type of pizza.

We love eating this cool, refreshing pizza on hot summer days.  It’s loaded with veggies and the cream cheese spread keeps it light.  It’s great for lunch, dinner, snacking, and packing along for a picnic.

Cold Veggie Pizza - My Version of a Pampered Chef Favorite

Cold Veggie Pizza – My Version of a Pampered Chef Favorite

Yield: The crust yields 2 jelly roll size pan pizzas. The spread and toppings are for 1/2 pizza. To make 2 full pizzas quadruple the amounts for the spread and toppings.

Crust ~ If you're only wanting to make one pizza you may either 1/2 the crust recipe or mix up the full recipe, let it rise, and then freeze half of the dough. Then use the frozen dough another time by thawing it, putting it in a jelly roll pan, and baking it as directed below. (Don't forget to prick the crust bottom.)

I often will freeze half the dough and bake half the dough. If it's just Brent and me eating I'll cut the baked crust in half - I'll use one half for a pizza right then and wrap the other half up well in plastic wrap and freeze it. Then I can take it out, thaw it, and put the spread and toppings on for a quick meal. ~ That is what I've done in the above photo. You can see that I've only made a half pizza.

Spread ~ I use this amount of spread for 1/2 of a pizza.

Toppings ~ I use 2 cups of veggies for 1/2 of a pizza. We like it loaded up!

Ingredients

    Buttery Cornmeal Crescent Crust - see note above
  • 2 cups milk
  • 2/3 cup yellow corn meal
  • 1-1/2 tablespoons instant yeast
  • 1/2 cup butter
  • 1/3 cup sugar
  • 1 teaspoon salt
  • 3 large eggs (or 4 medium)
  • 5-1/2 - 6 cups flour
  • Cream Cheese Spread - see note above
  • 8 ounces cream cheese, softened
  • 1 tablespoon mayo
  • 1 clove garlic, minced
  • Topping - see note above
  • 2 cups (or more) of your preferred mixed chopped vegetables - zucchini, broccoli, red bell peppers, green onion, corn, tomatoes

Directions

    Buttery Cornmeal Crescent Crust
  1. Scald the milk by heating it to just below a boil so the bubbles are just appearing around the edges. Add the cornmeal and cook and stir until thickened, lowering the temperature, if needed, so the mixture doesn't boil.
  2. Pour the cornmeal/milk mixture into the bowl of a stand mixer and let it cool until it's lukewarm.
  3. Add the yeast, butter, and sugar and mix well.
  4. Add the salt and eggs and mix well.
  5. Add the flour gradually until a soft dough forms. Knead for about 7 minutes.
  6. Transfer the dough to a lightly greased bowl covered with lightly greased plastic wrap and let it rise until doubled.
  7. Divide the dough into two balls. *(This is enough dough to make 2 jelly roll size pizzas. See the note below if you only want to make one crust at a time.)
  8. Lightly grease a jelly roll pan and spread one of the balls of dough out, pressing it up along the edges.
  9. Use a fork to prick the crust bottom and bake at 350 degrees for 10-12 minutes, until lightly browned.
  10. Allow to cool.
  11. Cream Cheese Spread
  12. In a medium sized bowl, mix together the ingredients and spread over the cooled crust.
  13. Toppings
  14. Add your chopped vegetables and enjoy!
http://www.abrightandbeautifullife.com/cold-veggie-pizza-my-version-of-a-pampered-chef-favorite/

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Shrimp Scampi Pizza

Shrimp Scampi Pizza

Never once in my life did I think I’d like shrimp on pizza.

I don’t super love shrimp but I do like shrimp scampi and I like a few other shrimp dishes (like this delicious Chicken and Shrimp in Coconut Lime Tomato Sauce).

So anyway, one Saturday pizza night I decided to be brave and cook this shrimp scampi pizza.  And guess what? We liked it so well we’ve made it twice in the last month.  The buttery garlicky base is light and delicious and the topping of just shrimp and cheese keeps it light and refreshing.  Leave out the red pepper flakes if you don’t want any heat but we think it adds just a tiny bit of heat and a much needed flavor.

Shrimp Scampi Pizza

Recipe notes: If you’re going to make homemade pizza it’s really worth it to invest in a pizza paddle and a pizza stone. In my opinion, the pizza stone is essential for a well-cooked crust and gives it that crusty outer layer with soft chewy bread inside and the center of the pizza cooks thoroughly and doesn’t leave any soggy areas. You could get by without a pizza paddle but it makes it easy and safe to slide the pizza on and off the flaming hot stone.

*45-60 minutes before baking, place the pizza stone on the center rack in a cold oven and preheat the oven to 500 degrees.

Shrimp Scampi Pizza

Shrimp Scampi Pizza

Ingredients

  • 1/2 recipe of the best pizza dough If you want to make this dough all whole wheat and no refined sugar, substitute whole wheat flour in place of the all-purpose white flour and use 3 tablespoons honey and no sugar.
  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • 3 large cloves of garlic, minced
  • 1/2 - 1 teaspoon red pepper flakes
  • 1 lemon, zest and juice
  • 1/4 cup water
  • 1/4 teaspoon chicken base
  • 1 pound fresh shrimp, rinsed, peeled, & deveined
  • 1 cup (or more) mozzarella cheese, shredded
  • 1/2 cup Parmesan cheese, grated
  • 3/4 teaspoons Italian seasoning

Directions

  1. In a large skillet, melt the olive oil and butter over medium-low heat.
  2. Add the garlic, red pepper flakes, and lemon zest; cook for one minute.
  3. Add the water, chicken base, and lemon juice; simmer for 2 minutes.
  4. Add the shrimp and cook only until it's pink. Remove the shrimp from the pan and set it aside.
  5. Spread the pizza dough out on parchment paper lightly sprayed with cooking spray.
  6. Brush the dough with the garlic-lemon sauce from the pan. Cover the dough with the liquid but don't leave large puddled areas. And try to get as much of the garlic and red pepper flakes as you can and sprinkle them over the dough.
  7. Add the shrimp, mozzarella cheese, and Parmesan cheese. Sprinkle the Italian seasoning over the top.
  8. Bake for about 6 minutes on the preheated stone (see the above recipe note).
http://www.abrightandbeautifullife.com/shrimp-scampi-pizza/

Recipe source: Cooking with Curls

This recipe was featured on:
Made in a Day

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Garlic Chicken Pizza

Garlic Chicken Pizza

In case you haven’t read this on my blog yet, we’re weekly pizza eaters at our house ~ every Saturday night we whip one up.  Check out all of the pizza recipes I’ve posted (here).  Some are quite different but they’re all super tasty.

This is the first time I’ve posted one with a white sauce or with chicken, though.  It’s not that we don’t like them, we just don’t make them very often.  But every once in a while we throw one in just for variety.  We loved this Garlic Chicken Pizza because the sauce isn’t as rich as some white sauces and the flavors all seemed to work together deliciously.  We tossed a few crushed red pepper flakes in the sauce and it gave it a mild kick.  In our opinion, it was just what it needed to give it a boost of flavor.  Leave it out if you don’t want a tiny hint of spice.

Garlic Chicken Pizza

Recipe notes: If you’re going to make homemade pizza it’s really worth it to invest in a pizza paddle and a pizza stone. In my opinion, the pizza stone is essential for a well-cooked crust and gives it that crusty outer layer with soft chewy bread inside and the center of the pizza cooks thoroughly and doesn’t leave any soggy areas. You could get by without a pizza paddle but it makes it easy and safe to slide the pizza on and off the flaming hot stone.

*45-60 minutes before baking, place the pizza stone on the center rack in a cold oven and preheat the oven to 500 degrees.

Garlic Chicken Pizza

Garlic Chicken Pizza

Ingredients

  • 1/2 recipe of the best pizza dough If you want to make this dough all whole wheat and no refined sugar, substitute whole wheat flour in place of the all-purpose white flour and use 3 tablespoons honey and no sugar.
  • 1 chicken breast, cut into bite sized pieces
  • 6 garlic cloves, minced
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 2 tablespoons all-purpose flour
  • 1/2 teaspoon black pepper
  • 1/2 cup milk
  • 1/2 cup half & half
  • 1/4 cup fresh parmesan cheese, grated
  • 1/4 cup red onion, chopped
  • 1 cup (or more) mozzarella cheese, shredded
  • 1/4 teaspoon dried thyme
  • 1/2 teaspoon dried oregano
  • 1-1/2 teaspoons dried parsley, divided
  • 1/4-1/2 teaspoon crushed red pepper flakes, optional

Directions

    For the Chicken and Sauce
  1. In a small sauce pan, heat the olive oil over medium-low heat.
  2. Cook the chicken.
  3. Add in the garlic and cook for about 1 minute or until fragrant.
  4. Remove from the pan and set aside.
  5. In the same sauce pan, melt the butter.
  6. Whisk in the flour and cook for 1 minute.
  7. Slowly whisk in the milk and half & half until it's smooth.
  8. Add the pepper, thyme, oregano, 1/2 teaspoon parsley, and crushed red pepper flakes. Whisk well to blend.
  9. Remove from the heat and add the parmesan cheese. Stir until the cheese is melted.
  10. For the Crust
  11. Cut a piece of parchment paper and place it on your pizza paddle.
  12. Lightly spray the parchment paper with cooking spray.
  13. Working with your hands, spread out the pizza dough on the parchment paper to mostly cover the pizza paddle.
  14. Assemble the Pizza
  15. Spoon the sauce onto the pizza crust.
  16. Top with the chicken/garlic.
  17. Sprinkle mozzarella cheese evenly over the pizza.
  18. Sprinkle the red onion over the cheese.
  19. Sprinkle 1 teaspoon dried parsley over the top of the pizza.
  20. Cooking the Pizza
  21. Slide the pizza (and parchment paper) onto the hot pizza stone and bake for about 5-6 minutes, depending on your oven and your desired doneness.
  22. Remove from the oven and allow to sit for 5 minutes before slicing.
http://www.abrightandbeautifullife.com/garlic-chicken-pizza/

Recipe source: The Best Blog Recipes, adapted

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Chicago-Style Pan Pizza

Chicago-Style Pan Pizza

I’m always looking for new ideas for our Saturday pizza night and I found this Chicago-Style Pan Pizza in a magazine.  It sounded good and the pictures were appealing so we tried it and really liked it.  The crust is a bit thicker than we usually make and the toppings were applied differently but it was a nice change-up.  I made a few changes, mainly in the sauce and seasonings because I wanted to use the sauce we make and love.  I also used our favorite pizza dough.

Chicago-Style Pan Pizza

Chicago-Style Pan Pizza

Ingredients

  • 1/2 of this pizza dough recipe {or 1 pound frozen bread dough, or your favorite dough}
  • 1-1/2 pounds bulk Italian sausage, mild or hot
  • 2 cups mozzarella cheese, shredded
  • 2 teaspoons olive oil
  • 8 ounces fresh mushrooms, sliced
  • 1 small onion, chopped
  • 1/2 cup freshly grated Parmesan cheese
  • 1-1/2 cups pizza sauce

Directions

  1. Preheat oven to 350 degrees.
  2. Press the dough into the bottom and up the sides of a greased 9x13 baking dish or a round deep dish pizza pan.
  3. In a large skillet over medium-high heat, crumble the sausage. Cook and stir until evenly browned. Remove the sausage with a slotted spoon and sprinkle it over the pizza crust.
  4. Sprinkle the mozzarella evenly over the sausage.
  5. Heat the olive oil in the skillet. Add the mushrooms and onion and cook until the onion is tender and starting to lightly brown.
  6. Add the pizza sauce to the mushrooms and onions and stir to combine.
  7. Spoon over the mozzarella cheese.
  8. Sprinkle the Parmesan cheese over the top.
  9. Bake for 25-35 minutes, or until the crust is golden brown.
http://www.abrightandbeautifullife.com/chicago-style-pan-pizza/

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The Best Pizza Sauce [Perfected]

 

The Best Pizza Sauce [Perfected]

I’ve posted about The Best Pizza Sauce before and we were completely satisfied with it until I decided to sauté some garlic to add to it.  Then over a few months time I added more tomatoes to balance out the addition of olive oil and added a few more spices and some red wine vinegar and this is the final perfected sauce that we’ve been making exclusively for the last 8 months or so.  Like I mentioned in the other pizza sauce post, Brent is extremely hard to please when it comes to pizza sauce.  So for him to declare its deliciousness and say things like, “the more sauce, the better,” is his testimony of pizza sauce perfection.  It’s a perfect blend of each of the ingredients.

The Best Pizza Sauce [Perfected]

Yield: Makes 4-1/2 cups sauce ~ six 3/4 cup servings

The Best Pizza Sauce [Perfected]

Ingredients

  • 1/4 cup olive oil
  • 5 cloves garlic, minced
  • 2 cans {14.5 ounces} diced tomatoes
  • 1 small can tomato paste
  • 1 teaspoon sugar
  • 1-3/4 teaspoons dried oregano
  • 2 teaspoons dried basil
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • pinch of red pepper flakes
  • 1-1/2 tablespoons red wine vinegar

Directions

  1. Heat the olive oil in a small sauce pan over low heat. Once the oil is warm, add the minced garlic and cook, stirring frequently for 1-2 minutes, or until fragrant. Keep a close eye on the garlic to make sure it doesn't burn. Remove from heat.
  2. Place all of the ingredients, including the garlic/olive oil mixture into a blender and blend to your desired consistency. I don't like chunks of tomato in our sauce so I blend it until it's smooth. If you like yours chunky just give it a few pulses.

Notes

After blending the sauce I divide it into zip top bags ~ 3/4 cup per bag and freeze. When I make a pizza I use one 3/4 cup bag per pizza.

http://www.abrightandbeautifullife.com/best-pizza-sauce-perfected/

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Tomato Pesto Pizza

 

Tomato Pesto Pizza
If you love the flavor of pesto you’re going to love this pizza.  I use whatever tomatoes we have: garden-fresh or store-bought like roma or campari.   After it’s all baked up with the pesto and cheese we never can tell if we don’t use fresh.  This tomato pesto pizza is flavorful and refreshing (if pizza can be called refreshing), and seems like a gourmet pizza.  It’s one of our favorites.

Recipe notes: If you’re going to make homemade pizza it’s really worth it to invest in a pizza paddle and a pizza stone.  In my opinion, the pizza stone is essential for a well-cooked crust and gives it that crusty outer layer with soft chewy bread inside and the center of the pizza cooks thoroughly and doesn’t leave any soggy areas.  You could get by without a pizza paddle but it makes it easy and safe to slide the pizza on and off the flaming hot stone.

*45-60 minutes before baking, place the pizza stone on the center rack in a cold oven and preheat the oven to 500 degrees.

Tomato Pesto Pizza

Ingredients

  • 1/2 recipe of The Best Pizza Dough ~ If you want to make this all whole wheat and no refined sugar, substitute whole wheat flour in place of the all-purpose white flour and use 3 tablespoons honey and no sugar.
  • 1/2 cup pesto
  • 3 cups mozzarella cheese, shredded
  • 3 tomatoes, sliced
  • salt
  • pepper
  • parmesan cheese
  • dried basil

Directions

  1. Cut a piece of parchment paper and place it on your pizza paddle. Lightly spray the parchment paper with cooking spray.
  2. Working with your hands, spread out the pizza dough on the parchment paper to mostly cover the pizza paddle.
  3. Use a spoon to spread the pesto over the dough.
  4. Sprinkle your desired amount of mozzarella cheese over the pesto.
  5. Arrange the tomatoes on top of the cheese, sprinkle with salt, pepper, basil, and parmesan cheese.
  6. Slide the pizza (and parchment paper) onto the hot pizza stone and bake for about 5-6 minutes, depending on your oven and your desired doneness.
  7. Remove from the oven and allow to sit for 5 minutes before slicing.
http://www.abrightandbeautifullife.com/tomato-pesto-pizza/

Enjoy!

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Mustard Tomato Pie [aka Pizza]

Mustard Tomato Pie [aka Pizza]

This is about the most unusual pizza I’ve ever heard of.
It’s also the most unusual pizza I’ve ever made or tasted.
Though unusual, it’s knock-your-socks-off delicious.

So here’s the story.

I live in the western United States where we have regular old pizza ~ thin crust, thick crust, or deep-dish, and topped with the usual fare as well as the unusual, like Basque chorizo since we live smack dab in the middle of US Basque country.  {In fact, my hubby is 1/4 Basque.}   I’ve heard of pizza being called pie but here we don’t call it pie.  We call it pizza.  And since we make homemade pizza almost every Saturday night I’m always trying to find new ways to make it.

Enter the Mustard Tomato Pie.

Last week while visiting my son and his family, he and I happened to watch a few brief minutes of a cooking channel episode that was featuring a pizza restaurant in New Jersey.  It immediately caught my attention because like I said, I’m always on the lookout for new topping ideas.  The chef was preparing and serving tomato pies (pizzas) with mustard and mozzarella cheese topped with dollops of (pizza)/tomato sauce and then drizzled with olive oil, and some of the interviewed patrons said it’s their weekly tradition to come to this restaurant to get this pie (pizza). That was it.  A commercial came on and my son flipped the channel to basketball.  I told him, “I’m going to make that pizza on Saturday.”

Later that day while making the 5-1/2 hour drive home I was still thinking about that pizza and wondering how in the world it could be good with mustard on it.  The next day I looked around the cooking channel’s website and found the restaurant ~ Papa’s Tomato Pies, Robbinsville, NJ ~ and learned that tomato pie differs a bit from pizza. Tomato Pie has a thin, crisp crust with the cheese sparingly put on the crust before the sauce, which is dolloped on.

Saturday came.  I told my hubby about the Mustard Tomato Pie and he thought I should give it a try.  So I did. We thought it was so different yet so super delicious, and we’re definitely adding it to our pizza rotation.

There aren’t any measurements.  It’s really easy and I’ll just tell you how I made it.  (This is all going from memory of watching it on TV.)

Instructions for making Mustard Tomato Pie ~ 

If you’re going to make homemade pizza it’s really worthwhile to invest in a pizza paddle and a pizza stone.  In my opinion, the pizza stone is essential to a well-cooked crust and gives it that crusty outer layer with a soft chewy bread inside, and the center of the pizza cooks thoroughly and doesn’t have any soggy areas.  You could get by without a pizza paddle but it makes it easy and safe to slide the pizza on and off the flaming hot stone.

*45-60 minutes before baking, place the pizza stone on the center rack in a cold oven and preheat the oven to 500 degrees.

Step 1.  Spray a piece of parchment paper with cooking spray or olive oil and stretch the pizza dough out to your desired size.

Step 2.  Squirt plain mustard over the crust.

Mustard Tomato Pie-1

Step 3.  Sprinkle grated mozzarella cheese over the mustard.

Mustard Tomato Pie-2

Step 4.  Dollop pizza sauce over the cheese.

Mustard Tomato Pie-3Step 5.  Drizzle olive oil over the pizza sauce.

Step 6.  Slide the pie {and parchment paper} onto the hot stone and bake for 6-8 minutes, or until the cheese is bubbly and starting to brown.

Mustard Tomato Pie-4And there we have Mustard Tomato Pie.
The first Tomato Pie I’ve ever tasted.
But it definitely won’t be the last.

Enjoy!

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The Best Pizza Sauce

The Best Pizza Sauce

 

This is the best pizza sauce recipe I’ve tried and I use it whenever I make a pizza using a red sauce.  My husband is VERY picky about pizza sauce ~ it’s either too salty, not salty enough, doesn’t have enough flavor, etc.  But he loves this one.

The Best Pizza Sauce

Yield: Makes about 1-1/4 cups pizza sauce

The Best Pizza Sauce

Ingredients

  • 1 {14.5 ounce} can diced tomatoes
  • 1 small can tomato paste
  • 1 teaspoon sugar
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon sea salt
  • pinch of red pepper flakes

Directions

  1. Combine all ingredients in a food processor or blender and blend to desired consistency.

Notes

I freeze the sauce in plastic zip-top bags in 3/4 cup quantities and then I use 3/4 cup per pizza using 1/2 of my pizza dough recipe {see below}.

http://www.abrightandbeautifullife.com/best-pizza-sauce/

Recipe source:  Mel’s Kitchen Cafe, very slightly modified

We use this pizza sauce when we make our Cauliflower Crust Pizza:

Cauliflower Crust Pizza

Here is our favorite pizza dough recipe:

The Best Pizza Dough

 

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Sloppy Joe Pizza on Whole Wheat Crust

 

Sloppy Joe Pizza

I’ve heard of Sloppy Joe pizza before but I haven’t really ever seen a recipe for it.  All last week I was trying to decide what kind of pizza to make on Saturday night (our traditional pizza night) and I was thinking about a sloppy joe pizza and how I was ready for something different.  I assumed it was just a sloppy joe mixture on pizza crust and topped with cheese.  So when Saturday came along I cooked up a batch of sloppy joes and grated a bunch of mozzarella cheese.  I had already mixed up our pizza dough using freshly ground whole wheat flour since I’m trying not to bake with processed white flour.  I’ll give you the link for the crust recipe below.  It was really tasty and slightly sweet from the (aagh) sweetened sloppy joe meat and honey in the crust. Overall, we thought it’s a good addition to our pizza recipe collection and since we have leftover sloppy joe meat we’re going to make it again next Saturday.

Sloppy Joe Pizza on Whole Wheat Crust

 

Recipe notes: If you’re going to make homemade pizza it’s really worth it to invest in a pizza paddle and a pizza stone.  In my opinion, the pizza stone is essential for a well-cooked crust and gives it that crusty outer layer with soft chewy bread inside and the center of the pizza cooks thoroughly and doesn’t leave any soggy areas.  You could get by without a pizza paddle but it makes it easy and safe to slide the pizza on and off the flaming hot stone.

*45-60 minutes before baking, place the pizza stone on the center rack in a cold oven and preheat the oven to 500 degrees.

Sloppy Joe Pizza on Whole Wheat Crust

Sloppy Joe Pizza on Whole Wheat Crust

Ingredients

  • mozzarella cheese, shredded
  • For the Crust:
  • 1/2 recipe of The Best Pizza Dough ~ If you want to make this all whole wheat and no refined sugar, substitute whole wheat flour in place of the all-purpose white flour and use 3 tablespoons honey and no sugar.
  • For the Sloppy Joe Meat:
  • 1 pound ground beef
  • 1/2 onion, pureed
  • 1/2 teaspoon garlic powder
  • 1 teaspoon mustard
  • 3/4 cup ketchup
  • 3 teaspoons brown sugar
  • salt to taste
  • pepper to taste

Directions

    For the Sloppy Joe Meat:
  1. In a medium skillet over medium heat, brown the ground beef and onion. Drain if necessary.
  2. Stir in the garlic powder, mustard, ketchup, and brown sugar. Mix thoroughly.
  3. Reduce heat and summer for 30 minutes. Season with salt and pepper.
  4. To Make the Pizza:
  5. Cut a piece of parchment paper and place it on your pizza paddle. Lightly spray the parchment paper with cooking spray.
  6. Working with your hands, spread out the pizza dough on the parchment paper to mostly cover the pizza paddle.
  7. Top with the sloppy joe meat. (I used about half of the meat mixture.)
  8. Sprinkle your desired amount of mozzarella cheese over the top.
  9. Slide the pizza (and parchment paper) onto the hot pizza stone and bake for about 5-6 minutes, depending on your oven and your desired doneness.
  10. Remove from the oven and allow to sit for 5 minutes before slicing.
http://www.abrightandbeautifullife.com/sloppy-joe-pizza-whole-wheat-crust/

 Let me know if you make it and like it.

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Caprese Pizza

Caprese Pizza

Does this pizza look delicious or what?

There’s a pizza restaurant in downtown Salt Lake City ~ Pizzeria Limone ~ and they make the most delicious pizzas.  They are gorgeous, too.

Their Caprese {pronounced Cah-Prehz-Hee} is out of this world delicious.  Well, at least Brent and I think it is. So we did what we usually do after we’ve tasted exceptionally good food at a restaurant.  We came home and recreated it.

Caprese Pizza

A few things that make this pizza great are:
1) a thinner crust {Use this recipe for The Best Pizza Dough.  But instead of dividing it in half, divide it into thirds.}
2) not over-cheesing so all the flavors have an opportunity to shine
3) adding a balsamic glaze after baking

Caprese Pizza


Caprese Pizza

This is truly gourmet pizza at it’s finest.  And it’s easily made at home with common kitchen ingredients.

I can hardly wait for you to try it.

Caprese Pizza

Recipe notes: If you are going to make homemade pizza it’s really worth it to invest in a pizza paddle and a pizza stone.  In my opinion, the pizza stone is essential to a well-cooked crust and gives it that crusty outer layer with soft chewy bread inside and the center of the pizza cooks thoroughly and doesn’t leave any soggy areas. You could get by without a pizza paddle but it makes it easy and safe to slide the pizza on and off the flaming hot stone.

*45-60 minutes before baking, place the pizza stone on the center rack in a cold oven and preheat the oven to 500 degrees.

Ingredients:

*I’m just going to give a list of the ingredients because I haven’t measured any of it out.  My main word of advice, though, is to use everything sparingly.

1/3 The Best Pizza Dough {click here for recipe}
Olive Oil
Garlic, minced
Red Onion, thinly sliced
Olive Oil & Balsamic Vinegar, mixed
Tomato, thinly sliced (I use Campari from Costco)
Fresh Basil, either small whole leaves or sliced larger leaves
Balsamic Glaze ~ make your own {recipe here – but add a little more sweetener until you get it to the sweetness you like} or purchase at the grocery store.
Cheeses ~ mozzarella, parmigiano reggiano, parmesan, asiago {any combination of mozzarella and at least two other cheeses)

Directions:

1. Cube the mozzarella cheese and set aside.
2. Cut a piece of parchment paper and place it on your pizza paddle.  Lightly spray the parchment paper with cooking spray.
3. Take your 1/3 of the pizza dough and working with your hands {you might need to spray your hands with cooking spray} stretch the dough to mostly cover the pizza paddle.
4. Using a pastry brush, brush olive oil over the whole dough.
5. Sprinkle minced garlic over the olive oil.

Caprese Pizza 6. Add the mozzarella cubes
7. Lay on your thinly sliced red onion pieces, basil {if you like your basil cooked}, and the other grated or shredded cheeses you are using.
8. Mix a small amount of olive oil and balsamic vinegar together and sprinkle it over the whole pizza.
9. Slide the pizza {and parchment paper} onto the hot pizza stone and bake for about 4-1/2 – 6 minutes, depending on your oven and your desired doneness.  We like our crust for this pizza to be a little bit crisp and bake it for 5 minutes.
10. Remove from the oven and add the sliced tomatoes and basil {if you want your basil uncooked}.
11. Using a spoon, drizzle the balsamic glaze across the pizza 3 times {like a Z formation} {You may need to warm the glaze to thin it a bit.}
12. Enjoy your delicious pizza.

Caprese Pizza

This recipe was featured on:
All She Cooks
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What’s Cooking with Ruthie

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