Tag: Pizza Dough

Italian Sausage Bread

Some recipes, like this one for Italian Sausage Bread, are so easy and yet are oh so satisfying. My mother-in-law seems to have an endless supply of sausage bread prepared at her house, so I never really thought to make it myself until this past year. Now that I have, I know it is the perfect make-ahead option to keep in your freezer!

This sausage bread can be made with either hot Italian sausage or sweet Italian sausage. I suggest changing the color of the pepper you use inside so that when you have it out for snacking, everyone knows what they are about to bite into. (I used red in these photos because I was making one with hot Italian sausage; I use green in my sweet Italian sausage breads.)

Ingredients:

  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 1 or 2 bell peppers, chopped
  • 1 lb hot or sweet Italian sausage
  • 1 (13.8 oz) tube of refrigerated pizza crust
  • 1 (8 oz bag) shredded mozzarella
  • 1 egg, beaten

Continue reading Italian Sausage Bread

Thanksgiving Leftover Skillet Pizza

It probably goes without saying that Thanksgiving is my favorite holiday. I love spending time with my family and digging in to awesome food! My aunt and uncle have hosting Thanksgiving for years now, and they always make a point to make more than we could ever eat so we have leftovers.

I could eat Thanksgiving leftovers every day, but sometimes its nice to switch up the presentation a bit.

This recipe for Thanksgiving Leftover Skillet Pizza makes the most of whatever leftovers you have on hand!

Ingredients:

  • 1 cup shredded cooked turkey
  • 3-4 tablespoons cranberry sauce
  • 3/4 cup each shredded mozzarella and shredded cheddar cheese, divided
  • All-purpose flour
  • 8 ounces prepared pizza dough, at room temperature (or cauliflower crust to make gluten free)
  • 3 tablespoons olive oil, divided
  • 1 cup mashed potatoes
  • salt and freshly ground black pepper
  • 3/4 cup cooked vegetables, (I used Brussels sprouts)
  • 1/2 cup crumbled stuffing
  • Pinch crushed red pepper flakes
  • cranberry sauce and gravy, for serving

Continue reading Thanksgiving Leftover Skillet Pizza

Peach, Vidalia Onion, and Pancetta Flatbread

Note: I was sent a box of Vidalia onions to make this post. Opinions are mine alone.

Spring is one of my favorite times of year for cooking. As the weather warms, all sorts of fun produce hits the shelves, bringing so many more options for creative meals! One of the most versatile spring produce options are Vidalia onions.

Vidalia onions are known as America’s favorite sweet onion.

Grown in 20 counties in Southern Georgia, their distinctive taste is a result of the combination of weather, water and soil in that specific region.

Vidalia onions are in season from April to August, so this is the perfect time to show them off in some recipes! This recipe for Peach, Vidalia Onion, and Pancetta Flatbread plays off the sweetness of Vidalia onions with grilled peaches, while balancing out the flavor with some pancetta and a touch of chili powder. The rosemary and chives add some freshness to the flatbread, brightening up the other flavors.

Ingredients:

  • 4 oz Pancetta, cubed
  • 2 Vidalia onions, cut into thin slices, then halved into half moons
  • 1 tablespoon olive oil
  • Salt and pepper, to taste
  • Pinch chili powder
  • Store bought pizza dough (use gluten free dough to make recipe gluten free)
  • 2 large ripe peaches, cut into wedges (or, if not in season, frozen peach slices that have been thawed work too)
  • 2 tablespoons fresh rosemary, chopped
  • 1 tablespoon fresh chives, chopped Continue reading Peach, Vidalia Onion, and Pancetta Flatbread

Arugula Pizza with Poached Eggs

May is (was) National Egg Month, and, well, the month of May ended more abruptly than I was expecting. So, happy June, and happy belated National Egg Month! (This Friday, June 3rd, is National Egg DAY though, so you can celebrate your little heart out then.)

I love using eggs in dinner recipes, because I don’t get much opportunity for a nice sit down breakfast with eggs. This Cooking Light recipe is the perfect eggs-for-dinner meal — Arugula Pizza topped with Poached Eggs.

Nellie’s eggs sent me some coupons, plus a cool little kit that included a t-shirt, stress egg, and a gift card so that I could try their eggs in a post, and this recipe seemed like the perfect opportunity. Nellie’s are free range, the hens are never caged, and have as much or as little access to the outside as they’d like.

Nellie’s works with over 40 independent, family owned and operated farms to provide their free range eggs produced from Certified Humane Free Range hens that are antibiotic and hormone free.

You can find where Nellie’s eggs are sold here.

On to the recipe!

Ingredients:

  • 1 (11-ounce) package refrigerated pizza crust dough (suggested: thin crust)
  • Cooking spray
  • 1 cup part-skim ricotta cheese
  • 1 cup (4 ounces) shaved fresh Romano cheese, divided
  • 1 tablespoon white vinegar
  • 6 large Nellie’s free range eggs
  • 2-3 ounces baby arugula
  • 4 teaspoons extra-virgin olive oil
  • grated fresh lemon rind from 1 lemon
  • fresh lemon juice from 1 lemon
  • 1/8 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper

Continue reading Arugula Pizza with Poached Eggs

Bacon, Tomato, and Arugula (BLT) Pizza

I haven’t made a pizza recipe on here in a while (since October! Wow!) so it’s about time I rectified that! I honestly would not have typically chosen this recipe from my latest Cooking Light magazine, but my boyfriend spotted it on the cover and put in a special request. He typically eats whatever I decide to make without complaint, so I figured I could make something out of my typical repertoire just this once 🙂

This BLT Pizza is pretty self explanatory: pizza with bacon, “lettuce” (arugula), roasted tomatoes, and even a mayo base. It does take some time to make though (~1 hour) so either plan accordingly on a weeknight or save this recipe for a weekend!

This is also the first time I used a pizza stone (very exciting, I know). I’ve apparently had this little guy for a while but completely forgot about it! If you don’t have a pizza stone, just use a large cookie sheet sprayed with cooking spray.

Ingredients:

  • 1 pound ripe tomatoes, seeded and cut into 1/4-inch-thick slices
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon dried parsley
  • 1/2 teaspoon black pepper
  • 1/4 cup canola mayonnaise
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon minced fresh chives
  • 2 garlic cloves, grated
  • 4 center-cut bacon slices, cut in half
  • 10 ounce fresh pizza dough
  • 1 tablespoon cornmeal (if needed)
  • 2 ounces part-skim mozzarella cheese, shredded
  • 1 cup baby arugula

Continue reading Bacon, Tomato, and Arugula (BLT) Pizza

Wild Mushroom Truffled Pizza Topped with Runny Eggs

.Pizzas are a great weeknight meal option; it’s easy to make it out of products in your pantry and can be customized for whatever you’re in the mood to eat that night (or what you need to clean out of the fridge!) There is a pizza place near me in Philly called Nomad Pizza that has one of my favorite pizzas: their Truffle Pecorino pizza. The pizza is topped with cheese, garlic, shiitake mushrooms, truffle oil, and a runny egg.

I wanted to try out a version of this pizza for myself. I used a mixture of baby bella, maitake, and shiitake mushroom caps and made a quick garlic truffle oil to drizzle on for extra flavor to make this recipe for Wild Mushroom Truffled Pizza Topped with Runny Eggs.

Ingredients:

  • 1 store bought pizza dough
  • 1/4 cup olive oil, plus 1 tablespoon, divided
  • 2 garlic cloves crushed
  • a drizzle of white truffle oil
  • 1 package of sliced shiitake mushroom caps
  • 1 package of sliced baby bella mushrooms
  • 1/4 cup maitake mushrooms (or any wild mushroom you prefer)
  • salt and pepper, to taste
  • 4 oz ricotta
  • 2 tablespoons grated Parmesan cheese
  • 4 oz shredded mozzarella cheese
  • 4-6 oz brie (I used Champignon German Brie with mushrooms)
  • 2-4 oz Boschetto al Tartufo (Boschetto with Truffles) – you can also just use any mild cow cheese you’d like
  • 2 eggs

Continue reading Wild Mushroom Truffled Pizza Topped with Runny Eggs

Artichoke and Arugula Pizza with Prosciutto

This weekend, I was looking for a quick meal to feed myself and a bunch of friends. I wanted something that doesn’t really involve a sit-down meal but would fill everyone up. Homemade pizza is perfect for situations like this. You can add whatever toppings you want and can even make a bunch of smaller pizzas to have variety. I found this recipe for Artichoke and Arugula Pizza with Prosciutto from Cooking Light and basically stuck to the recipe. I did substitute in fresh pesto instead of the jarred stuff and I’d suggest doing the same. Fresh pesto is so much tastier and it really doesn’t take long to make.

Ingredients:

  • Cooking spray
  • 1 tablespoon cornmeal
  • 1 (13.8-ounce) can refrigerated pizza crust dough
  • 2 tablespoons commercial pesto (or homemade pesto)
  • 1/2 cup (2 ounces) shredded part-skim mozzarella cheese
  • 1 (9-ounce) package frozen artichoke hearts, thawed and drained
  • 1 ounce thinly sliced prosciutto
  • 2 tablespoons shredded Parmesan cheese
  • 1 1/2 cups arugula leaves
  • 1 1/2 tablespoons fresh lemon juice

Continue reading Artichoke and Arugula Pizza with Prosciutto

Hummus Vegetable Pizza

It’s no secret that I love hummus. I’ve made quite a few different versions on this blog. So I was really excited when I was given the chance to sample some hummus through the Foodbuzz Tastemakers program. I was allowed to choose any hummus my little hummus-loving heart desired. But, I’ve actually tried them all before. And I’ve loved them all (some more than others, obviously). I decided instead to incorporate the classic hummus into a meal. A coworker gave me an awesome idea: hummus pizza. Brilliant!
Ingredients:
  • Pizza dough (I used Trader Joes)
  • Classic Hummus
  • 1 zucchini
  • 1 yellow squash
  • 1 package of sliced baby bella mushrooms
  • 1 small onion, chopped (I used red because that’s what I had)
  • Roasted red peppers, chopped
  • Marinated artichoke hearts, chopped
  • 1 goat cheese log
  • Cherry tomatoes, halved
  • Salt and pepper, to taste
  • 1 tablespoon olive oil
  • cooking spray

Continue reading Hummus Vegetable Pizza

Exit mobile version