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
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.
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 think I’ve found the way to Big Guy’s heart: homemade bread. Every since we started making homemade pasta, it seems that new kitchen adventures don’t seem quite as intimidating. So this past Sunday we decided to give homemade ciabatta bread a try. You do have to start the recipe the day before but that part of the process is super easy. You make a “sponge” by combining some yeast, flour and water in a bowl and wrapping it tight and just letting it hang out until the next day. The recipe I used does an incredible job of explaining each step. The dough is incredibly sticky and I can’t stress the importance of following the timing of each step (especially the amount of time the dough is mixed in the mixer).
When we finally got to the final step – cooking! – we could not wait to see our final result. The house smelled absolutely amazing. When we took the bread out of the oven, we were a little worried – it was rock hard. BUT as the recipe instructed, let it rest for an hour. And miraculously the bread softened up and was perfection. And while we had plans to turn the bread into pizza we couldn’t resist cutting an end off and enjoying the homemade bread in it’s purest form.
Once the bread had completely cooled, it was time to turn one of the loafs into pizza. Imagine a french bead pizza but with ciabatta bread.
We picked up a local marinara sauce from The Raleigh Wine Shop and then loaded on the cheeeeeese. We used fontina, provolone, mozzarella and after cooking a nice sprinkle of parmesan. We also added some pepperoni and fresh herbs.
Happy Valentines Day!
On Friday I said that the week had flown by. And here I am on Monday telling you that the weekend flew by even faster. Why does that happen? On Saturday I taught before we headed to get pedicures. That’s right, Big Guy requested we get pedicures and they were awesome. We had plans in Raleigh on Saturday evening and we headed that way early afternoon. Before heading to dinner, we had a little happy hour at Vivace complete with wine and a delicious cheese plate. We had the best time hanging out.
We didn’t want to leave but we needed to head back to the hotel to get ready for dinner. We had reservations at Second Empire, an amazing restaurant that we love but haven’t been in years. I didn’t snap in pictures at dinner because I really just wanted to enjoy my time with the husband. It was an incredible dinner and I am so thankful for our date nights.
Sunday ended up being incredibly fun after a last minute decision to invite some friends over for pizza. The recipe for the dough requires a little time but it ended up being a great crust. One of the pizza was topped with mortadella, an Italian sausage that is studded with pistachios, as well as mozzarella, parmesan and a pistachio-oil drizzle. The other pizza was full of flavor with juicy pear slices, sweet dates, creamy burrata and crispy fried sage.
The pizzas were so different but super yummy. I will never get tired of pizza Sunday.
And now it’s back to the grind. This week is a busy one but I’m looking forward to a few dinners at home and a fun weekend that lies ahead.
Good morning, friends! I hope you all had a great weekend. Friday night was super low-key and we were definitely in bed before 9pm. I was up early on Saturday to teach a “Saturday Sweat” circuit and then I quickly beautified myself and headed out to a baby shower. Our group of friends is about half pregnant, half not at this moment. A few years ago it felt like we went to a wedding month, now it’s a baby shower a month. Saturday night we were absolutely spoiled and got treated to an amazing dinner with some fantastic wine.
Yesterday we enjoyed some fun in the sun before heading home for pizza night. Pizza Sunday is the best and I was super excited to bring it back after a few weeks of not “celebrating.” We went with a White Pizza that was loaded with cheese and fresh herbs and a garlic sauce that was soooooo good.
Unfortunately I had to leave off the burrata because it’s just not a cheese I can get my hands on around here and I left off the provolone but used a little more parmesan. You could use any herb you have in your garden and I ended up chopping some basil, parsley and thyme to sprinkle on top of our pizza pie.
And now I’m fueling with coffee and about to tackle the to-do list including menu planning, grocery shopping, preparing the workouts for the week and squeezing in a workout of my own.
Have a great week!