Have a really not shared a pizza recipe since August?
That is a shame. But I’m going to make it up to you. With this incredible pizza. (Here’s the link to the recipe that served as my inspiration.)
There are so many flavors. Your mind will be blown. Seriously.
Caramelized Onion. Sweet and tender. Mellow onions. It’s totally acceptable to eat these alone.
Gruyere. So Swiss-y and sharp. But melt beautifully.
Pepper Bacon. Need I explain?
Fig Jam. Homemade fig jam. So sweet.
The perfect balance of sweet and salty and peppery.
Big Guy just had to have blue cheese on his half. And it was actually amazing and not “too blue.” (I’m not as big of a blue lover as he is.)
So why the fig jam? Well, I ran across another pizza recipe that featured fig jam and I thought it was pure genius. And I just had to do it, too.
And it ended up pairing perfectly with the gruyere and bacon and onions.
I simply spread a little jam on the crust (just like you would a sauce) before adding all the out-of-this-world toppings.
I used a new-to-me gluten-free pizza crust recipe and it turned out pretty awesome. Not quite as “goopy” and messy to form as some of the past recipes have proved to be. For the caramelized onions, simply slice the onion thinly and over super low heat with a little EVOO. Add some salt, a little brown sugar and just let them do their thing. They’ll be a gorgeous color of brown when they’re ready. The pepper bacon was from The Fresh Market. I just had to have it. It’s everything bacon should be. I cut the bacon into chunks and then cooked over low-heat until almost crisp. It’ll crisp up in the oven.
I promise I won’t wait three more months before fixing another pizza.
Aloha! Today I have a pizza-inspired salad that is perfect for lunch or dinner and clocks in at under 300 calories. Don’t get me wrong, I still love Hawaiian pizza (actually all pizzas) but this salad has the perfect combination of sweet and salty that will fill you up but not weigh you down.
On a typical Hawaiian pizza you have a red tomato sauce. With a salad, use fresh chopped tomatoes instead. Pineapple and ham is what really makes a pizza a Hawaiian pizza and this salad has both! Sliced deli ham and pineapple chunks are found throughout this salad. Cheese is a must in my world of pizza and this salad includes diced cheddar for maximum flavor. I love red onion – so that’s included as well. For the dressing – it doesn’t really need much! But I went with a light balsamic dressing to add a punch of flavor.
Some people are weird about fruit on their pizza – but most people can handle fruit on their salad. I enjoy anything and everything on pizza and salads alike. The weirder, the better.
Are you a Hawaiian pizza lover? What’s your favorite pizza toppings that could inspire a new salad combination?
In the summertime, it’s hard not to want to use all the fresh produce around. I’m blessed to work somewhere that increases access to healthy foods to the community by having a mini-farmers market every Wednesday. If I’m around the office, I watch the clock until the farmer is supposed to arrive. This year we’re lucky enough to have Beer Tooth Farm selling their fresh produce.
Last week I snatched up a Charleston Gray watermelon, a cantaloupe and a few heirloom tomatoes.
fresh and local
The heirloom tomatoes made their way into a pizza on Friday night. The ingredient list was small. But the use of the freshest ingredients made for a pizza full of flavor.
There wasn’t really a sauce – more of a pesto-like paste that was spread over the crust. It was a mixture of garlic, fresh basil from our garden and EVOO. On top of the paste, heirloom tomato slices and fresh mozzarella. I simple sprinkle of salt and pepper topped off the pizza pie. (The picture doesn’t give the pizza justice. Sorry!!!! I was too hungry to try and find a good place to snap the photo.)
pizza and champs
This week at the market I grabbed another watermelon (this one might be a fun color inside) and some okra. I have big plans for the okra. Big, big plans.
I can’t remember the last time we cooked a pizza. And that’s a problem.
I was determined to throw together a delicious summer pizza on Sunday evening after a long weekend at the beach. So determined that I had to venture to multiple stores to gather my ingredients (dang, gluten-free crust).
The recipe is simple. Use any crust you would like. I made a homemade gluten-free crust that I’ve made in the past – it hasn’t failed me yet.
You can find the original recipe here. I made a few changes to the pizza. I left the chicken off the pizza, I used red onion instead of sweet onion and I used mini mozzarella balls instead of shredded mozzarella.
The flavors were incredible. The sauce isn’t your typical pizza sauce. It’s a mixture of a balsamic vinegar glaze and strawberry preserves with a hint of chile garlic sauce. Such an unexpected surprise. And yes, strawberries were on the pizza. I’ve been finding the best strawberries lately and I loved the sweetness they gave to the pizza that balanced out the salty bacon. The mozzarella balls melted and browned under the broiler and gave me that lovely stringy cheese that just makes a pizza amazing. On top, a sprinkling of homegrown cilantro to add some freshness to the mix.
On the side, I served some roasted green beans, simply tossed with EVOO, salt and pepper and roasted at 400 degrees.
A delicious dinner. A perfect pizza.
The past few weeks have been a blur! Between wedding planning (who’s getting married?) and well, life, I haven’t had a chance to share everything! So here’s a run down of things that have gotten lost in the shuffle.
pizza and wine
Sometimes frozen pizza is necessary. A few weeks back, one of those times happened. This was my first time trying Trader Joe’s 3-Cheese Gluten Pizza and I must say it was awesome. This will be purchased again. And the wine? It was a red wine blend that somehow appeared in our wine rack. Though I don’t consider myself a “red wine drinker” this was actually rather tasty.
With the frozen pizza, I served frozen green beans. What can I say, it was a Betty (not Martha) kind of night. But I did doctor up the green beans with caramelized onions and balsamic vinegar.
I baked! My Momma mentioned jam bars she made using a recipe from the Pioneer Woman and it made me excited to try Jenna’s Jam Crumb Bars. I used strawberry jam and Big Guy loved ‘em.
St. Patty’s Day seems like moons ago, but I can’t help but show you our creation. Corned Beef and Potato Pizza. I made a few changes to the recipe – using a gluten-free pizza dough mix, less creme fraiche and a “real” potato instead of frozen mashed potatoes. Big Guy also cooked up some corned beef to chop up. The pesto guoda is where it’s at, though! It is an insanely weird color but it is insanely delicious. But honestly, can you go wrong with pesto infused cheese? It was available in limited amounts at Trader Joe’s.
Can you believe it’s the last week of March?
Last week was National Pizza Week so of course I had to participate!
Food Network’s Diners, Drive-ins and Dives is a show that can be found playing on the t.v. at least once a week. It’s a no-brainer show, meaning I can be doing other things while watching it and not have to worry about missing anything. During an episode last week, a pizza from Psycho Suzie’s was showcased. I immediately knew that was the pizza we were making on Saturday.
Paradise Pizza: Canadian Bacon, pineapple, pineapple rum-soaked raisins and red onion atop a pile of mozzarella
Pineapple rum-soaked raisins? Yes, please! Obviously I didn’t have a recipe to follow just an ingredient list. To prepare the raisins, I soaked about 1/2 a cup of raisins in a mixture of coconut rum (Malibu) and pineapple juice (from the can of the pineapple chunks I was going to use). Those were prepped about 5 hours before eating time.
While the dough (I used a Bob Mill’s gluten-free mix) was resting I prepped the remaining ingredients.
Pineapple chunks, pre-made pizza sauce, Canadian bacon (cut into quarters) and red onion (sliced thinly). While I was prepping those ingredients, Big Guy was grating the mozzarella. Tip: If you’re grating a mozzarella ball, place it in the freezer for 10-15 minutes to make it easier.
Oh man…patience wasn’t easy while this pizza was baking.
Once it came out of the oven, I was more than ready to dig in!
Paradise Pizza perfection! Don’t let the raisins scare you! This combination had sweet, savory, salty and creamy.
I honestly escaped to paradise while enjoying this pizza. Despite my tendency to never make a recipe twice…this may be an exception.
I will never, ever turn down pizza. It’s simply the best! This pizza is loaded with garlic (5 cloves!!!!), three cheeses and a pop of green from the spinach. I used frozen gluten-free pizza crusts but use whatever crust is your favorite. First, slice the garlic super thin. I used my mandoline. Just don’t slice off the tips of your fingers! Add about a tablespoon of EVOO to a pan along with the sliced garlic then heat over medium heat until it starts to sizzle. That’s when you throw in the spinach. Allow it to wilt and then remove from heat. In a bowl you mix up the three cheeses – ricotta (said like Giada), Parmesan and mozzarella – in fact, pronounce all those like Giada. Spread the cheese mixture on the crust. Bake until the crust is just beginning to brown. Then add on the spinach and cook until your crust is perfect.
I actually turned the “broil” setting on for about two minutes to get it all bubbly…
Cheese and Garlic Perfection
On the side, roasted okra with seasoning salt. The okra caught my eye at the store yesterday – I just had to have it.
Pizza and a Movie
I ate my pizza and okra while watching “The Holiday” – one of my favorite movies. I also watched “The Family Stone” – another FAB holiday movie. Hey, I finished all my laundry and cleaned the house, so I was allowed to lounge.
A simple yet scrumptious pizza.
We’re on pizza kick and I don’t see it going away. This pizza screams fall. Warm and comforting. And completely delicious.
I made a few changes from the original recipe but the concept is the same. Instead of making my own sage pesto (which I would imagine is amazing), I used up some remaining basil pesto (I just hate throwing away food!). I also used two mini gluten-free Rudi’s pizza crusts. They’re fantastic for gluten-lovers and gluten-avoiders. And instead of prosciutto I used bacon.
There are a few steps involved but it’s worth it. First, dice the butternut squash into tiny cubes. Saute in a tablespoon of butter with nutmeg, salt and pepper for about 10 minutes, covered. Remove from the pan and throw in another 1/2 tablespoon of butter and the onions. Caramelize those bad boys for about 10 minutes. Remove from pan and cook a few slices of bacon. Now let’s assemble the pizza!
First, spread a little pesto over the crust. Top with a sprinkle of Parmesan. Next, pile on the butternut squash, onions and bacon crumbles. Top with goat cheese! Bake!
I only used about 2 ounces of goat cheese which I thought was plenty.
On the sides, some roasted green beans that were simply tossed with olive oil and seasoning salt.
What pizza creation will come out of our kitchen next?
Yesterday was totally a fall day. Well, minus the fact that Big Guy was wearing shorts and a t-shirt and it was 80 degrees. BUT it was totally fall because we went to the pumpkin patch!
We didn’t carve them yesterday…we’ll do that closer to Halloween.
It’s Fall, y’all!
Now onto brussels and bacon. Not an unlikely pairing. Unless you put it on a pizza.
But boy was it a perfect pizza.
First I cooked up some chopped bacon. Once the bacon was cooked through – I removed it from the pan and cooked 6 brussels that had been sliced and tossed with a tablespoon or so of balsamic and 2 cloves of minced garlic.
Once that was cooked, I topped the crusts (gluten-free) with the brussels, sharp cheddar cheese, a sprinkling of feta and the bacon. I also added a dash of red pepper flakes. Cooked until the crust was browning and the cheese was melted to perfection
On the side, the remaining brussels that I simply halved and sauteed while the pizza was baking.
This was one fantastic pizza combination. Seriously! We’ve made a lot of delicious pizzas, but this was one of the best.
It’s pizza time! Pizza is one of my favorite meals. Sometimes it’s my favorite because of the wild and crazy toppings and sometimes it’s my favorite because it’s easy and comforting. This pizza falls in the comforting category.
With this recipe I did something I don’t usually do – I left out a vegetable…spinach! I just didn’t think that the crust would be strong enough. And since spinach doesn’t really add any flavor – I figured the tomatoes were worth keeping and ditch the greens.
Spinach and Onion Pizza. So since “onion” pizza doesn’t seem that appetizing…”Cheese and Onion Pizza with Chunky Tomato Sauce” is my new title.
But there’s still green on the plate. Lemony Snow Peas. I used snap peas instead of snow peas. And instead of a shallot I threw in some garlic. I also didn’t see the use of sugar – so I left that out.
Pizza and peas!