After a week off, “pizza Sunday” returned yesterday and it did not disappoint. This may be one of my favorite pizzas EVER. Bold statement.
The key to Detroit-style pizza is the crispy, cheesy crust that forms as it bakes. You start with a fairly typical pizza dough – though it’s made in the food processor which I found to be super easy. The dough rises for 2 hours before being punched down. Then, instead of kneading and forming into a circle, you press the dough into a dish that’s been prepped with lots of olive oil (to prevent sticking). Then come the toppings. A layer of pepperoni. Then mozzarella that’s been cubed is placed ALL over, especially around the edges. And finally a little bit of sauce. Bake in a super hot (like 500 degrees) oven until the edges are browned and crispy, about 15 minutes.
Y’all, I’m obsessed. It was the perfect crust for Big Guy and me – a little crispy (my favorite) on the edges yet soft and not too crispy in the middle.
We are looking forward to switching up the toppings on this pizza…Big Guy suggested a white pizza. And this recipe was so good, I’d be willing to give it another go this coming Sunday…
We’ve survived two weeks of being parents! But let me tell you, it hasn’t been easy. Don’t get me wrong, Blakely Gray is the sweetest, most adorable baby (I know, I’m biased) but she has her moments. And as I expected, it’s been a whirlwind. Every time I think I’m a step ahead, I realize I’m two steps behind. Ya’ll know I’m a schedule gal and while I am 100% on board with Baby Wise, you can’t really go full speed ahead with the schedule the first few weeks. Some days she stays right on schedule and then other days, she’s in control. It’s amazing how a six pound baby can be the boss of two grown adults. My prayer is that we can merge two of the night time feedings so that I’m getting up one less time in the middle of the night.
Anyways, I’ll do a full check-in once we hit one month (which will be here before we know it and makes me want to cry). What I really came here to do was share a pizza recipe. Yesterday we wanted to have our first pizza Sunday as a family of three and while little miss wasn’t really interested in our plans, we absolutely devoured this pizza and somehow the crust turned out better than usual despite using the same recipe as we always do.
The pizza starts with the best ever crust and then topped with a layer of ranch dressing followed by fontina cheese and buffalo chicken. I used shredded rotisserie chicken and then tossed it with the buffalo sauce and melted butter. On top of the buffalo chicken, a sprinkle of gorgonzola cheese, sliced green onions and the rest of the fontina. Bake until the crust is browned and the cheese is melted to perfection.
While the pizza is baking, whip up your guacamole by mashing together an avocado, lime juice, salt, pepper and cilantro. When the pizza comes out of the oven, slice and then top with dollops of guacamole.
Such a fun twist on a pizza!
And for there record, I started typing this post over two hours ago but a feeding plus projectile vomit caused a little delay. #truelife
The name of this post makes me laugh. This pizza was born on Sunday night after an afternoon of tidying up the house, hanging all the things in BG’s room and checking off a long “to do” list. I was more than ready to dive into this pizza.
The recipe is actually a marriage of two different recipes: umami marinara ,that I saw on Rachael Ray and couldn’t stop thinking about, and a Salami, Hominy and Smoked Mozzarella Pizza recipe. Unfortunately we couldn’t find smoked mozzarella but I think the umami marinara brought a punch a flavor to the pizza so I didn’t miss it too much. And instead of hominy, we decided to use some of the homegrown corn we have stashed in the freezer.
We used our favorite pizza crust recipe and for some reason this particular one turned out a little crisper and I loved it! I love a little texture in my crust. The umami marinara is so yummy. The secret ingredient is anchovies – I used anchovy paste – and I PROMISE, cross my heart, that you can’t taste any fish. It seriously gives the sauce a salty, nutty flavor and you would never know it’s in there unless I told you. Another secret ingredient is sun-dried tomato paste instead of regular tomato paste. Like I said, lots of flavor.
I love the pops of corn and the salami gave the pizza just enough meatiness and saltiness. And well, mozzarella is just necessary. The more cheese the better.
And I’m really excited that I was able to freeze half of the umami marinara to use in the new year. #stockthefreezer
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.