Just got back from an amazing honeymoon in Belize. I was anxious to use some of my new wedding gifts but also wanted to enjoy the beautiful weather with my new husband.
Solution...work outside in the garden then make an easy meal. A few shortcuts make this pizza quick...and a couple gourmet twists make it a true crowd pleaser!
Simple enough for a weeknight, impressive enough for a dinner party. Sounds good to me!
Note on Crust: I grew up with my dad making killer pizzas. He did everything from scratch, and it was divine. However, it was usually a weekend event. Homemade crust is totally worth it when you have the time, but this is a quick fix and tastes much better than frozen crusts. I tried both Original and Thin Pillsbury Refrigerated Pizza Crust. Both were good. That being said, my husband and I both preferred the Thin.
Note on Equipment: If you don't have a pizza stone, get one! It is so important to give you a crispy crust. Otherwise you will end up with soggy pie. In fact, the reason I am finally exploring the world of pizza is that I was given a pizza stone and peel for my recent wedding. If you cannot get the proper equipment, partially crisp the crust (about 5 mins) on a baking sheet then add toppings and continue to bake until cheese is melted and crust is golden brown. A pizza peel is a large, thin pizza size cutting board with a handle. Coated with cornmeal it is the best way to get the pizza in and out of the oven. A large wooden cutting board can be substituted for a pizza peel.
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| BLT and Blue Cheese Pizza |
BLT and Blue Cheese Pizza
I wanted to play with the idea of a BLT, but since lettuce doesn't fare well in the oven I substituted spinach, lightly sauteed in a teaspoon of the rendered bacon drippings. Use the same pan, just pour off the majority of the grease.1 Pillsbury Refrigerated Pizza Crust (see Note on Crust above)
about 3 Tbsp tomato sauce or basil pesto
1/2 package shredded mozzarella
3 slices bacon, crisped and roughly chopped. Reserve 1 tsp cooking grease.
1 cup spinach leaves, sauteed very briefly (about 30 seconds) in reserved bacon grease.
1 vine ripe tomato, sliced in rather thin rounds and dried with a paper towel
1/8 cup blue cheese
For serving: Crushed Red Pepper (optional), Kosher salt and freshly cracked black pepper to taste.
Put pizza stone into oven then preheat oven to 500 degrees. (See Note on Equipment if you do not have a pizza stone.)
Prep all ingredients before removing crust from refrigerator. It is easier to work with cold.
Turn out crust onto a pizza peel dusted with cornmeal. Roll edges inward and press together to create a crust. Don't worry about it if the crust comes apart a little. Just press it together and embrace the rustic style.
Spread a very thin layer of tomato sauce over the dough. It is easy to get too much! This would also be fabulous with pesto sauce for a base.
Sprinkle on mozzarella.
Space out thin tomato slices evenly so each slice gets about one. Sprinkle with bacon.
Scatter spinach leaves and blue cheese.
Slide onto pizza stone and bake at 500 degrees for about 10 minutes or until crust is crisp (lightly browned) and cheese is melted.
Let rest for about 3-5 mins before slicing so the toppings don't slide off. (I know it's hard to wait.) Serve hot!
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| Greek Pizza with Caramelized Onions, Feta and Kalamatas |
Greek Pizza with Caramelized Onions, Feta and Kalamatas
Vegetarian and absolutely delicious. My husband loves his meat, but in tonight's taste testing this mediterranean variation won out as his favorite over the BLT. (It was close!) Some flavor combinations are good enough to stand alone.
1 Pillsbury Refrigerated Pizza Crust (see Note on Crust above)
about 3 Tbsp tomato sauce or basil pesto
1/2 package shredded mozzarella
2 Tbsp olive oil
2 Tbsp butter
1/2 of a sweet onion, whatever color you prefer, sliced in half (root to stalk) then into thin slices to form half moon shapes which will break into shavings. (I like to caramelize a whole onion and save some for the next day to use in a sandwich, omelette, etc. )
Splash of chicken broth (substitute with stock, or water)
1/3 C sweet baby peppers (any color you like), sliced thinly in wheels.
Sprig of rosemary (if desired)
1/4 C Feta cheese, for sprinkling. More or less to taste.
8 Kalamata olives, roughly chopped
For serving: Crushed Red Pepper (optional), Kosher salt and freshly cracked black pepper to taste.
Put pizza stone into oven then preheat oven to 500 degrees.
Caramelize onions over medium high heat in 1 tbsp olive oil and 1 tbsp butter. Season with a bit of salt. I steamed mine a bit by putting on the lid for a while. Stir every once in a while, but let them rest in between stirs, allowing them to caramelize. At end of process, deglaze with a small splash of chicken stock (or desired alternative), using a wooden spoon to scrape the bits off the bottom of the pan. About 8-10 mins or until onions are golden, almost brown. Set aside.
In the same pan add remaining olive oil and butter and melt over medium high with sprig of Rosemary if desired. Add peppers and caramelize lightly. Don't cook them too long at a low temperature, they will be mushy. Remove rosemary and discard.
Prep all ingredients before removing crust from refrigerator. It is easier to work with cold.
Turn out crust onto a pizza peel dusted with cornmeal. Roll edges inward and press together to create a crust. Don't worry about it if the crust comes apart a little. Just press it together and embrace the rustic style.
Spread a very thin layer of tomato sauce over the dough. It is easy to get too much!
Sprinkle on mozzarella
Top with with caramelized onions and peppers. Followed by olives then a sprinkle of Feta cheese to taste.
Slide onto pizza stone and bake at 500 degrees for about 10 minutes or until crust is crisp (lightly browned) and cheese is melted.
Let rest for about 3-5 mins before slicing so the toppings don't slide off. (I know it's hard to wait.) Serve hot!
Change it up! Be inspired by your favorite flavor combinations and what you have in the pantry and fridge. Just keep the correct crust/sauce/cheese/topping ratio to ensure a crisp and tasty pie. The possibilities are endless!
