Tag: Pizza

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

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Prosciutto Pizza

Note: I was sent a non-stick pro pizza pan, complete grate & slice set, and a 4″ pizza wheel from OXO to make this post. All opinions are my own.

My husband grew up on Long Island, so it’s probably no surprise that one of his favorite foods is pizza. I’ve made a few different types of pizza on my blog, including this yummy pan pizza. This time, with the help of OXO, I decided to make a thin crust pizza.

OXO has a bunch of tools to make pizza making super simple. Their Non-Stick Pro Pizza Pan features a micro-textured pattern to improve airflow for even baking and rigidity for strength and durability. The Complete Grate & Slice Set includes coarse and medium grating and straight and julienne slicing surfaces. Each can be used over bowls or plates or placed on top of the lid, which doubles as a container for collecting and measuring. The set helps prep all your toppings for your pizza including slicing veggies and grating both hard and soft cheeses. I actually used the julienne slicing surface for this salad I made last week. The OXO 4″ Pizza Wheel‘s clear plastic wheel won’t damage non-stick pans, and the slick surface prevents cheese from sticking.

Pizza is a great weeknight meal, and can be made in under 30 minutes!

We decided to keep it relatively simple, but you can add whatever you’d like on top. This pizza is topped with a homemade pizza sauce, mozzarella and fontina cheese, and prosciutto slices. After cooking, I garnished it with some freshly grated parmigiano reggiano, and thinly sliced fresh basil.

Ingredients:

  • store-bought pizza dough
  • 1 cup tomato puree
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1 tsp dried basil
  • 1 tsp dried oregano
  • 1 bay leaf
  • 3 oz shredded mozzarella cheese
  • 1 oz shredded fontina cheese
  • 1 oz prosciutto
  • 1 tablespoon freshly grated parmigiano reggiano
  • 1 tablespoon fresh basil, thinly sliced

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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

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Margherita Pan Pizza

The September Issue of Cooking Light has a super yummy looking pizza on the front. The pizza shown was a Deep Dish Mushroom and Onion Pizza but the photo made me think of pan pizzas I used to love as a kid. So I decided to try to make my own in my cast iron pan but give it a more “grown up” twist by making a Margherita Pan Pizza.

The result was a nice thick and chewy crust with the perfect amount of tangy tomato sauce, creamy melted mozzarella, and fresh basil! The dough is so simple to make but it does need to rise overnight so prepare ahead.

Ingredients: For the dough:

  • 2 cups flour
  • 1/4 teaspoon fresh active yeast
  • 2 teaspoons salt
  • 1 cup water
  • 1 tablespoon olive oil

For the tomato sauce:

  • 1 15 oz can tomato puree
  • 1 tablespoon fresh basil, chopped
  • 1 teaspoon dried oregano
  • 1/2 teaspoon onion powder
  • 1 bay leaf
  • salt and pepper, to taste
  • 1 garlic clove, minced

Toppings:

  • 8 oz mozzarella cheese, sliced
  • 3 tablespoons fresh basil, chopped or julienned

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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

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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

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Prosciutto Fig and Arugula Flatbread

!This weekend, I attended a conference in Philadelphia. As a “local blogger” I received quite a few food perks due to my proximity to the conference. I was sent home with a case of Gerolsteiner Mineral Water, a whole watermelon (and a heavy one at that!), and a case of fresh California Mission Figs. Poor me, right? 🙂

So. Figs don’t last terribly long which means I might have a few fig posts in a row. But figs are so much more versatile than you expect and can be really quite fantastic in a savory dish, especially in this Prosciutto, Fig, and Arugula Flatbread!

Flatbreads are a great weeknight meal, although you have to let your dough sit out at room temperature for at least an hour. So, more specifically, they are great for nights where you get home in time to leave out the dough, go do some chores/errands, and then want to whip up a quick meal.

Whenever I think of figs, my mind immediately goes to bacon-wrapped figs (I’ve done a post in the past with bacon-wrapped dates which I used as a substitute for figs in case you have any interest), which can be easily translated from an appetizer into a main meal by turning the recipe into a flatbread. When visiting my boyfriend’s brother last summer,  they made us an absolutely delicious grilled flatbread with prosciutto, figs, and goat cheese which was my inspiration for this dish. I added some baby arugula and a balsamic reduction as well to give it a little more bite.

Ingredients (serves 2 as a main dish and 4 as an appetizer):

  • 1/2 cup balsamic vinegar
  • 8 oz dough, at room temperature
  • cornmeal for dusting (or flour)
  • olive oil
  • 6 oz crumbled goat cheese
  • 3-4 mission figs, thinly sliced
  • 1 oz prosciutto, torn into thin strips
  • 1/4 cup lightly packed baby arugula
  • salt and pepper, to taste
  • grated Parmesan cheese, to taste

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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

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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

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