Don’t think that just because we enjoyed a comforting meatloaf Sunday Supper last weekend that we’re not devouring pizza. Because we are. Honestly we make pizza about every other Sunday and we made our first “fall” pizza a couple of Sundays ago. I can’t believe it’s taken me this long to share the deliciousness with you.
The flavor combination is out of this world. Don’t be scared of apples on a savory pizza! And you jazz up “boring” bacon (let’s be honest, bacon is never boring) with fresh rosemary and pepper before cooking until crisp in the oven. By the way, cooking bacon in the oven is so much cleaner than on the stovetop. Instead of sprinkling the pizza with mozzarella, you actually make a cheese sauce that goes ALL over the pizza. The sauce starts with sautéing onion and garlic in a little bit of butter and then adding flour to make a roux. Then you add in broth, milk and oregano and allow it to thicken before adding in shredded fresh mozz. Oh, so creamy and dreamy. Check the salt content – ours needed a big pinch.
Let’s make a pizza! Roll out your homemade (or store-bought – no judgement here) dough and top with the sauce leaving a little border around the outside. Now arrange the apple (golden delicious worked perfectly) slices all over the dough and then sprinkle on the chopped, cooked bacon. Finally, add the shredded cheddar (we used a chipotle cheddar which was a very good idea).
I instantly fell in love with this pizza.
Sweet and tart yet salty and cheese. Amazing.
If you haven’t gotten on the Sunday pizza train yet, please do.
Tomorrow officially marks the first day of fall. Summer 2017 is one that I’ll never forget. And while I didn’t check everything off my “Summer Bucket List,” it was a great summer.
Here are some of the highlights of the past few months:
- Memorial Day Weekend at OIB (AKA my last sips of wine for a long time – little did I know that I was pregnant)
- Finding out I was pregnant the Tuesday after Memorial Day
- Pizza Sundays
- Logan’s wedding weekend at Lake Norman
- Long 4th of July weekend at OIB
- Ice Cream Date at the beach
- Reading SO many books…
- “Two by Two” by Nicholas Sparks
- “The Sunshine Sisters” by Jane Green
- “Secrets in Summer” by Nancy Thayer
- “I’ve Got Sand in All the Wrong Places” by Lisa Scottoline and Francesca Serritella
- “On Mystic Lake” by Kristin Hannah
- “Distant Shores” by Kristin Hannah
- “Another Piece of My Heart” by Jane Green
- “Night Road” by Kristin Hannah
- “True Colors” by Kristin Hannah
- Telling the “world” our exciting news about Baby Watson
- A “last” beach weekend, just the two of us
- An incredible 34th birthday dinner at Crawford and Son in Raleigh
- Getting the ball rolling on some home renovations (I’m beyond excited about my new “office nook” and a screened in back porch)
- Our Gender Reveal Party
Honestly the summer flew by and it’s hard to believe we’re almost done with September! And while the “summer” temperatures will probably stick around for a while, I’m really excited for what the fall and winter have in store.
This past Sunday, Big Guy and I said our “final farewell” to summer with a very summery pizza. I’ve been wanting to make this pizza ALL summer long and when I saw some pretty red organic strawberries at the grocery store, I knew it was a sign.
Even though strawberries aren’t in season here, this was quite possibly my favorite pizza that we made ALL summer. The pizza is topped with ricotta cheese plus lots of mozzarella and then comes the fun toppings: fresh strawberries, bacon and caramelized onions (that were caramelized in bacon fat!). The cooked pizza was finished with a sprinkle of fresh herbs, oregano and basil. This strawberry pizza TOTALLY hit the spot and I could not get over the flavor. Sweet and savory. Super cheesy. Crunchy bacon. And rich caramelized onions.
I definitely suggest you keep this pizza recipe for next May when strawberries are ripe and you can buy them local.
Burrata is slowly but surely becoming one of my favorite cheeses. Perhaps it’s because it’s a bit elusive (aka I have to go to Raleigh to find it) or maybe it’s because it’s just so creamy and dreamy. Either way, this pizza has one of the shortest ingredient lists of any pizza we’ve ever made yet it’s one of my all-time favorites.
By grilling our favorite dough, the crust had the slightest “smoky/grilled” taste to it and I loved how crispy yet chewy the crust was. Once we grilled one side of the dough, we flipped and grilled the other halfway before added shredded mozzarella. Then came the burrata with all it’s lusciousness. On top of that went crispy prosciutto that I cooked over the stovetop in the smallest amount of EVOO. Then I added crispy basil that I cooked in the prosciutto fat/EVOO. Right before serving, I sprinkled with sea salt that added a pop of flavor.
Salty. Creamy. Crispy. Herbaceous. Cheesy.
I love pizza. And with our garden producing lots and lots of beautiful basil and tomatoes, there’s no better time to make a caprese pizza.
This caprese pizza is a little different because you make a basil vinaigrette (verrrry similar to the cilantro one I made for the salad) that serves as the sauce/base for the pizza. I should also add that the basil vinaigrette is one of Gaby’s most popular recipes and can be used in SO many different ways.
The basil vinaigrette is made by whirling together a shallot, lots of fresh basil, garlic, red pepper flakes, EVOO, red wine vinegar and salt. This can be made in advance and keeps for about a week in the fridge.
We made are favorite dough and then pre-baked it for about 10 minutes before adding the toppings.
Toppings include a generous slather of the basil vinaigrette, lots and lots of shredded mozzarella (always use fresh!) and halved cherry tomatoes. I also shook things up a bit and added a little bit of goat cheese for a little tang. Totally optional – I simply had some and wanted to use it. Bake until the crust is brown and cooked through and the cheese is melted. Finish with a sprinkle of fresh basil.
Like I said, I love pizza. And I think you’ll love this one, too.
Whenever my brother, Taylor, and I get together we seem to find a way to make pizza. And this past weekend was no different. On Friday evening, after arriving at the beach, we got to work on two totally different pizzas.
Taylor was in charge of prepping the dough in advance and I made sure we had all the necessary ingredients.
On the first pizza:
Layer of the best marinara sauce you can get your hands on
Cooked chorizo, garlic and chilies in adobo
And on the second pizza:
Juicy, sliced peaches
And while both pizzas were incredibly delicious, my favorite was the sweet peach and salty prosciutto combination. SO YUM.
But seriously, Taylor and I joke about opening up a pizza joint one day…
Happy Monday, friends! I hope you all had a fantastic weekend. We spent Friday night hosting “A Night in Havana” which was so much fun and we couldn’t have asked for better whether when it came to dining outside. Saturday I was up early to teach class and then we spent most of the day lounging by the pool before heading home for a “date night in.” And on Sunday we got in a long walk and brunch before getting cleaned up and going to a friends house for a gender reveal (it’s a boy AND a girl!). We ended the weekend in the best way with pizza!
I loosely based our pizza on this recipe but I used our favorite crust recipe. We decided to grill our pizza so we threw the dough on the grill and then after three minutes flipped it and then added ALL the toppings:
Sautéed mushroom, red onion and garlic
Roasted Red Peppers
Allow the pizza to grill until the crust is cooked through and beginning to brown and the cheese is nice and melted.
Serve with an extra sprinkle of fresh basil and dig in.
I have to be honest – there are a million thoughts swirling in my head right now.
“What should I pack for the weekend?”
“What dress should I buy for Logan’s wedding?” (this is taking up way too much room in my brain)
“How am I going to decorate for an event that I’m ‘hosting’ on June 1?”
“What are we going to do with Haines next weekend?”
“What are we going to do Memorial Day weekend?”
I feel better now.
(please know that none of these “worries” are serious – I’m just having a hard time concentrating on one task at a time currently.)
But because I need to seriously pack for the weekend I’m going to skip my favorites around the WWW this week and share with you an insane pizza we made a couple of weekends ago.
We started our pizza like most and made our favorite dough from Jessica’s cookbook. But we made the crust a little more insane by adding a cream cheese filling to the outside and then sprinkling the crust with an “everything bagel” seasoning that included sesame seeds, garlic flakes, onion flakes, poppy seeds and flaked salt.
The pizza itself was topped with fontina cheese, charred bacon, red onion and even more cheese (fontina and mozz). After baking, top the pizza with a sprinkle of green onion.
Ya’ll – this pizza was so good. I think we ate in silence with a few “this is so good” statements thrown in here and there.
MAKE THIS PIZZA. You don’t have to make your dough from scratch. But you do have to STUFF the crust.
p.s. Happy Mother’s Day to ALL the fabulous moms out there. I am incredibly blessed to have my Momma and there’s no one else that deserves more celebrating than her. But I was also blessed with two amazing mother-in-laws when I married Big Guy. Sunday will probably be a little sad for Big Guy because we won’t have his Mom to call or wish a Happy Mother’s Day but I am so thankful for her and for the man Big Guy is today. Big Guy’s step-mom (a word we don’t really like to use because she’s so much more than that) also deserves celebrating and we love her SO much for all she has done for us both.