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Entries in pizza recipe (10)

Monday
Jul292013

Birthday Pizza on the Grill for The Box

I make people pizza. It's what I do. If you have an oven, or better yet a grill, and some people, I'll come over and make pizza for you. Really. Sometimes my family even gets lucky, and I'll come over and make pizza for them.

Two weekends ago it was The Box's birthday. So I hurried home like a dutiful daughter for the celebrations (which also occurred in tandem with Aunt Emily's 99th birthday. Yes, 99.)

A party just isn't a party unless it's a pizza party. Therefore, I set to work over a hot grill making fresh pies for The Box, Marmo, John and even Toby.

This isn't going to be your usual exhaustive instructional on how to make pizza. This will be a handy list and basic how to on how to GRILL pizza. In order to successfully grill pizza, you need a few things:

1. A reckless disregard for eyebrow singe.

2. Quick hands.

3. An assistant (one who will preferably keep pouring you good wine).

4. Pizza dough. You can use our basic recipe here, or our whole wheat recipe here.

5. Mise en place. This is a French term meaning everything should be in its place. This means your toppings. Slice the cheese, put seasonings in bowls, have that olive oil bottle handy, along with a brush to apply it. Get the cutting board ready for the finished pie, etc. That grill gets HOT and you don't have much time to get everything in its place ON the pie, so everything should be in its place BEFOREHAND. This minimizes disaster.

6. Oven mitt and tongs are useful in hot situations (not always grill related).

7. Oil your dough beforehand (use aforementioned pastry brush). 

8. Stretch the dough out.

9. Place it on the grill. Close the lid. Bake for 2 minutes.

10. Flip the dough.

11. Put the toppings on. Close the lid. Bake for 2 minutes.

12. Remove the pizza. Eat.

13. Repeat.

14. Where is that assistant with the wine???

For The Box, I made two pizzas: Cherry Tomato, Salami, Goat Cheese and Arugula Pizza and Apple, Smoked Gouda, Onion Jam and Arugula Pizza. You can see how it all played out here:

Here are the finished results:

and

Sometimes, the grill gets a little crazy and the flipping and placing of the dough gets a little wonky:

Pizzas are not always round. And the irregular shapes are good for grabbing. This was not the result of too much wine. 

You may be wondering how to make onion jam. Check out Martha Stewart's super easy recipe. Mess around with it and see how it turns out for you. 

Everyone was very pleased with the results.

Except for John who looks moderately skeptical.

And just downright angry. It could've been the golf. Or the hair. Or perhaps he didn't like the wine. But you can't blame the pizza. Not if I'm making it, anyway.

Even Toby got some.

And see how happy he was?

Wednesday
Apr102013

April Slice of the Month - Asparagus and Leek

April is here and so is Spring - finally! To usher in the new month and season, we once again bring you our Slice of the Month recommendation. This month, it's a Shaved Asparagus and Leek pizza on whole wheat crust. It's ridiculously good.

Squeezes of lemon brighten up the asparagus, and the leeks offer a mild onion-y tang. Combine all this with some soft and smooth mozzarella cheese (burrata if you can manage it), and you will have all the birds tweeting in spring time celebration.

Now, we would be remiss if we did not mention that this Slice of the Month is brought to you by Colavita Olive Oil. They post a fancy cookbook on their Facebook page once a month. I make this book! Yes, it's true. It has more photos and a beautiful layout (well, I like it anyway...). You can get them for free every month by liking Colavita. So, run on over and do that now.

And now, let's make some pizza.

What You Need:

1 recipe whole wheat pizza dough, salt, freshly ground black pepper and...

1 bunch of asparagus (feel free to mix green and white varieties)

2-3 leeks, sliced and rinsed well

mozzarella cheese (two medium balls of burrata, or a half pound of fresh, lightly salted)

1-2  lemons

fresh thyme (as much as you like)

Colavita Extra Virgin Olive Oil

What To Do:

Heat the oven to 500 degrees. If using a pizza stone, allow the stone to heat up along with the oven for a half hour before baking on it. 

Stretch out your dough on a cornmeal-dusted peel to about 10-12” in diameter, and brush the top with olive oil.

Peel the asparagus: Hold a single asparagus spear at the base and lay it flat on a cutting board. Using a
vegetable peeler (a Y-shaped peeler works best...you could also try a mandoline, but be careful of your fingers),  run the peeler lengthwise down the asparagus, creating long shavings. Repeat with the remaining stalks. Your strips will be all different sizes, but don’t worry, it will just add to the texture (and fun!). Discard the tough ends. 

Place the asparagus peelings in a bowl and toss with olive oil, salt,  pepper and freshly chopped thyme.

Clean the leeks thoroughly by rinsing with water. It’s easiest if you chop them first (you’ll only be using the white ends), so you can rinse all the nooks and crannies free of dirt.

Heat a skillet on the stove top over medium heat. Pour in 1 tablespoon of Colavita Extra Virgin Olive Oil. Place the chopped leeks in the skillet, and sauté until wilted, about 5 minutes.

Add the shaved asparagus, and sauté for about 3 minutes, allowing the flavors to combine.

Dollop the fresh mozzarella along the surface of the stretched out pizza dough. You can also grate some Parmesan cheese over the mozzarella.

Distribute the shaved asparagus and leek mixture over the top of the cheese. Sprinkle on a bit more fresh thyme as well.

Drizzle with Colavita Extra Virgin Olive Oil and season with salt and pepper.

Slide your pizza onto the stone in the oven and bake for 8-10 minutes. 

Remove from the oven and squeeze some fresh lemon juice over the top of the pizza. 

Grilling Instructions:

Alternately, this pizza is fantastic on the grill. If you’d like to grill this pie, heat up your grill and oil the grate.

Before you begin, it’s handy to have a few things in place: Position all your topping in bowls alongside the grill. It may be necessary to pull up a small table next to the grill for this purpose. Make sure your cheese is sliced and waiting on a dish as is the leek and asparagus mixture. Have some extra olive oil handy, the chopped thyme, salt, pepper and lemon. It’s also a good idea to have some tongs and oven mitts at the ready (things get hot) and a platter or cutting board for your finished pizza.

Instead of dusting a peel with cornmeal, brush both sides of the stretched-out pizza dough with Colavita Extra Virgin Olive Oil.

Place the stretched-out dough (without toppings!) directly onto the grill grate, and close the lid. Let it bake for about 2 minutes (this goes very quickly!). 

Open the lid and using the tongs, flip the crust to the other side. Starting with the cheese, place all the toppings on the pizza as neatly and quickly as possible. Don’t forget the seasonings! Close the lid and allow to bake for another 2-3 minutes.

Finally, remove the pizza from the grill (use those tongs again) and place it onto a serving platter. Squeeze fresh lemon juice over the top. Serve!

Friday
Mar012013

February – A Month in Review

Well, folks another month has come and gone! And I am not sorry to see February go, I must say. My soul has spent the month recoiling from the cold weather. And if you think that's hyperbole, you clearly don't know me. I contemplated purchasing this to help warm the cockles of my heart:

I didn't do it, however, and instead somehow convinced Marmo to take me to Puerto Rico for a girls' weekend. I'm really not sure how I managed this, especially considering I couldn't even coordinate my socks for practice this month.

Despite the cold and mismatched socks, John and I managed to be relatively productive in February. We continued our Slice of the Month series with a Beet Chip and Spinach extravaganza that may indeed warm the cockles of YOUR heart with its iron-packed ingredients.

We also created a ridiculous but loving ode to Di Fara's pizza. John choreographed the whole peel-dancing affair. Please tell him how much you like it. And his hair.

And speaking of pie, I ate some. I travelled to Gowanus to sample Four and Twenty Blackbird's Pie As Big As My Face. Actually, it's official name is Chocolate Bottom Oatmeal Pie. But it was as big as my face. Go get some. You don't want to miss that oaty-topping.

We also featured a Farmer Friday post about creating your own flower arrangements for Valentine's Day. However, we highly recommend repeating this post for Easter table arrangements. Get clippin'!

And speaking of farmers, as you might have noticed from the title image, I visited Terrain this month with the Megs. It was a glorious day of visual overload, impulsive purchases and cheese. Consider these highlights:

The flower arrangements were off the charts and had me eagerly anticipating spring... also noteworthy were the too-cute-for-words packaging of just about anything, including seeds.

With all this sensory stimulation, we became quite hungry, so we plopped down in the Terrain cafe to feast on, what else, CHEESE. This is when I discovered SMOKE BLUE CHEESE.

I happened to love blue cheese. The stinkier, the better. This beauty combined the sharpness of a traditional blue with a smoked flavor. Imagine leaving your blue cheese on a mesquite grill. That kind of amazing. Plus, it was just the proper amount of softness (not too) to spread on sourdough bread that arrived in TINY FLOWER POTS. I was beside myself.

So while I try recreating flower pot bread this weekend, please take the time to recap February for yourselves. March is here, and we'll have more food-focused fun for you!

Oh, and I'll be in Puerto Rico on March 11. So don't bother me. Bother John, he likes it.

 

Tuesday
Feb192013

An Old Classic - Pear & Gorgonzola Pizza

I'm bringing you back to a John and Elana classic: The Pear and Gorgonzola Pizza. It's unbelievable, but I've never posted the recipe for this particular pizza on our blog. 

I have no excuses. It's just mean of me to leave you out of the loop. I apologize. Please forgive me? 

To be fair, you could have gotten the recipe from our Top Your Pizza Book. Aaaaand speaking of books, I'm working on a new one. This recipe will be in the new pizza book as well, as it's such a good one it deserves repeating.

So, I'm taking the time to post a few of the photos of this pie that I'm NOT using in the new book and giving you a little preview in the form of this recipe.

And if you needed reasons to make this pizza, here they are: 

Sweet. Powerful. Innovative. Who says fruit doesn’t belong on pizza? It does when when you’re craving that sweet-meets-savory flavor combination, which is precisely what this pie is. You’ll dig the candy-like transformation of your oven-crusted pears, particularly when they’re contrasted with some tangy, oozing Gorgonzola. Serve and impress – yourself.

What You Need:

makes 4 personal pizzas

1 recipe pizza dough (find it here)

3 pears (Choose your favorites! I used Bosc - pictured above).

1 cup gorgonzola cheese

Extra Virgin Olive Oil 

sea salt

freshly ground black pepper

fresh rosemary - as much as you like!

What You Do:

Heat the oven to 500 degrees. If using a pizza stone,  allow the stone to heat up along with the oven for a half hour before baking on it. 

Stretch out your dough on a cornmeal-dusted peel to about 10-12” in diameter. Distribute the sliced pears evenly on the top of the dough

Scatter the gorgonzola cheese on top of the pears.

Drizzle with Extra Virgin Olive Oil, season with salt and freshly ground black pepper and fresh rosemary.

Slide your pizza onto the stone in the oven and bake for 8-10  minutes.

Remove from the oven and serve!

 

Wednesday
Feb062013

February Slice of The Month

We are in the second month of featuring seasonal pizza recipes. If you were paying attention last month, (you WERE paying attention, weren't you???) we featured a Kale, Roasted Carrot and Ricotta Pizza.

As it's still winter (egads), we are continuing to feature root veggies: beets. Let me tell you something, people, beets are cool. Beets are a super food. They're a known immunity booster, and according to some medical tests even guard against cancer. They're packed with iron, sodium, magnesium and folic acid - all things your body needs.

I took this beet recipe one step further and instead of roasting them so they are nice and soft (recipe provided for that too, don't worry), I turned them into BEET CHIPS. So you can crunch your pizza. I like a crunchy pizza.

Colavita has been nice enough to sponsor this Slice of the Month project. They feature it on their Facebook page every month. You should be nice and pop on over there and like them. Then we can keep bringing you slices of the month and everyone is happy. Especially you.

Let's begin with Beet Chip, Spinach and Gorgonzola Cheese Pizza.

What You Need:

You will also need 1 recipe whole wheat pizza dough, which you can find here.

What To Do:

Roast the beets: Heat the oven to 350 degrees. Slice the beets in half and loosely wrap them in tin foil. Place the wrapped beets on a baking sheet and roast for 30-40 minutes (depending on the size of your beets - larger ones will take longer), or until tender when pierced with a knife.


Remove from the oven and allow to cool. Once the beets have cooled, peel off their skins. Slice them into ⅛” rounds and set aside.

Increase the heat of the oven to 500 degrees. If using a pizza stone, allow the stone to heat up along with the oven for a half hour before baking on it.

Stretch out your dough on a cornmeal-dusted peel to about 10-12” in diameter. Place a layer of the spinach on top of the dough. Place the slices of roasted beets on top of the spinach along with the Al Fresco Sun Dried Tomato Sausage and sprinkle some gorgonzola cheese over the vegetables and meat.

Drizzle with a little more Colavita Extra Virgin olive oil and sprinkle with salt and pepper and herbs (if using).

Slide your pizza onto the stone in the oven and bake for 8-10 minutes.


Alternate BEET CHIPS:
Heat the oven to 350 degrees, and line a baking sheet with parchment paper.

Using a mandolin slicer or a VERY steady hand  and a chef’s knife, slice the beets 1/16” thick - or as thinly as you can manage.

Place the sliced beets onto the prepared baking sheet and brush with Colavita Extra Virgin olive oil. Sprinkle them with a little salt and freshly ground pepper.

Bake in the oven for about 40-50 minutes. The edges will start to curl and the beets will begin to dry out. Remove from the oven and allow to cool on a rack. They will crisp a bit more as they cool. Set aside.

If you are using the beet chips, this is the time to add them. Garnish away!