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Entries in pizza recipe (10)

Wednesday
Jan022013

January Slice of the Month


I have a new project! Yes, yes, I see that many of you are thinking to yourselves, "Edgas, woman. Chillax with the projects...Where in the sands of the Sahara are you going to find the time?" 

OK, maybe it was just John that said that. He can be a parade-pooper on my over-zealously packed schedule. But what even John realizes is there is always time for pizza. ALWAYS.

So let me explain this project. It's called "Slice of the Month" and I'm creating it for Colavita as a seasonal pizza recipe guide.

Seasonal pizza, you say? Yes, indeedy. Every slice will feature seasonal ingredients (to the East Coast, because that's where I call home). It will be a lesson in eating what's fresh and available and even healthy! Because this recipe is just that. It uses my (not-so) famous whole wheat dough recipe, and lots of veggies. Here's how it goes:

What You Need:

1 recipe whole wheat pizza dough (here it is!)

1 bunch of Lacinato kale - stems removed and chopped
6 carrots, sliced thinly
6 parsnips, sliced thinly (optional)
1 cup low-fat ricotta cheese
juice from ½ lemon
fresh thyme, chopped
sea salt
freshly ground black pepper
Colavita olive oil


What to Do:
1. Place chopped and dried kale in a sealable plastic bag. Add 1 tablespoon Colavita olive oil, ¼ teaspoon sea salt and ¼ teaspoon freshly ground black pepper. Shake to distribute evenly. Set aside. You can prepare the kale up to 2 hours ahead of time.

2. Preheat the oven to 350 degrees and line a baking sheet with foil or parchment paper. Slice the carrots and parsnips (if using) and spread it out on the baking sheet. Drizzle them with Colavita olive oil and the juice from ½ a lemon. Sprinkle with ½ teaspoon sea salt, some freshly ground black pepper (to taste), and the chopped, fresh thyme. Roast in the oven for about 10 minutes, then flip the slices and roast for 10 more minutes. Remove from the oven and set aside.

5. 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.

6. Stretch out your dough on a cornmeal-dusted peel to about 10-12” in diameter. Place a layer of the marinated kale on top of the dough. On top of that, add on the roasted carrot and parsnip slices. Dollop some ricotta cheese amongst the vegetables in teaspoon-sized amounts. Drizzle with a little more Colavita olive oil and sprinkle with more fresh thyme.

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

8. Remove from the oven and serve!

 

Tuesday
Oct092012

Pocket These Pizzas!

I'm starting a new job tomorrow. A brand new job. It's been a while since I've had a change in that department. I won't lie to you – this make me more than a little nervous.

I'm nervous about getting along with my new coworkers, about being productive enough, about remembering my pants....

...and about getting hungry. Because as readers of this blog, you know I get hungry frequently. At my previous job, I brought my lunches. But I don't know what the food scenario is at this new joint. Is there a fridge? A common cafeteria? Do I get drawers in which to stash my random baggies of trail mix, homemade energy bars, and bananas? 

So I'm freaking out. And when I freak out, I bake. It could be worse, people. This time I decided to bake something I could stash in my purse. Or my pockets...like tater tots.

These are mini Almond Butter and Jam Pizza Pockets. Make with whole wheat pizza dough and stuffed with Justin's Maple Almond Butter and Hero Blueberry Jam, these little guys are composed of the best ingredients.

They're great for taking with you to new work situations, on long bike rides, train rides, automobile rides...so bake up a batch. Your co-workers with thank you. And me. Mostly, they'll thank me.

What You Need:

1 recipe whole wheat pizza dough (you can make it yourself or use a store bought variety. Recipe for home made follows)

Almond butter – your favorite kind

Jam – your favorite kind

1 egg yolk

Flour for dusting

 

What to Do:

Preheat your oven to 350 degrees and line a baking sheet with parchment paper or spray with cooking spray.

Roll out the pizza dough so that it is a less than ¼” thick. Using a cookie cutter or a sharp knife, cut out small circles or squares from the dough.

Unlike cookie dough, pizza dough will bounce back when cut, so trim out a shape slightly larger than what you would like. I trimmed my dough into 3” rounds.

Place half of the rounds on the prepared cookie sheet. Place a small amount of almond butter and jam on top of the dough. Sandwich another dough round on top of the butter and jam.

Using a fork, press around the edges of the dough to close. Repeat this for all the dough squares.

Wisk the egg yolk and a tablespoon of cold water in a bowl. Using a pastry brush, brush the tops of the pockets. This will make them nice and glossy, and keep them together.

Bake in the oven for 25 minutes, or until the crust turns golden brown. Allow to cool, then throw them in your jersey pockets or bento box. You can store them covered in the fridge for 2 weeks.

Pizza Dough Recipe

What You Need:

1 envelope active dried yeast
1

½ cups warm water – 100 degrees F

2 cups flour (all purpose, bread, or 00 flour)

2 cups whole wheat flour

¾ teaspoon salt

2 tablespoons olive oil

What You Do:

In a medium mixing bowl, dissolve the yeast in 1 cup of the warm water. Stir in ½ cup of the all-purpose flour. Cover with a kitchen towel (not terry cloth) and let stand for 30 minutes to let the mixture bubble and rise. After the 30 minutes are up, pour the yeast mixture into the bowl of a food processor or stand mixer. You can mix by hand as well in a large bowl. Add the remaining ½ cup of warm water, salt and the olive oil to the food processor. Slowly begin to add the remaining flour, ½ cup at a time. The dough will start to hold together and form into a ball. When this happens, remove the dough from the bowl, and place on a floured counter top. Knead the dough until it is smooth. This may take about 10 minutes. Dust the dough lightly all over with flour and place in a large bowl, covered with a kitchen towel. Let it rise for 1 hour. After an hour, the dough will be doubled in size. Punch it down in the center and divide the dough into four or five equal parts. Form each part into a smooth ball and let them rise, covered, on a floured surface for 30 minutes.

At this point, you can roll out it out with a rolling pin, or stretch it out with your hands and cut out circles for the AB&J pockets!

Friday
Aug312012

Breakfast AND Dessert Pizza

Recently, a very exciting thing happened. I was featured in the October issue of Triathlete Magazine. They featured a recipe of mine for a breakfast pizza with Egg, Ricotta and Pesto. I love this recipe. It's healthy, packed with good things like protein, and you can even make it healthier-still with whole wheat crust and part-skim ricotta cheese (if you like, I'm not gonna twist your arm).

If you'd like to see the recipe, either pick up a copy of the October Triathlete Magazine, or check it out online here. The online version also features a BONUS recipe for Heirloom Tomato, Mango and Mint Pizza. Who doesn't like a bonus?

And speaking of bonuses, here's another: a dessert pizza.

Blackberry, Fontina Cheese and Mint Pizza

 
What I love most about this pizza is the flavor combination of tangy blackberries, sweet honey and the earthy Fontina cheese. It works very well for brunches but is also a fabulous addition to a cheese plate – that has extra Fontina, of course!

Ingredients:
1 cup blackberries, loosely chopped
1/2 cup Fontina Cheese, sliced into thin strips
Honey (as much as you like)
Fresh mint, chopped (as much as you like)

Process:
1. Slice up the blackberries and set aside.
2. Stretch out your pizza dough into a round and top with slices of Fontina cheese.
3. Place the blackberries on top of the cheese.
4. Drizzle with honey.
5. Bake in the oven at 500 degrees for about 10 minutes.
6. When it is finished cooking, remove the pizza from the oven and drizzle with a little bit more honey and sprinkle with mint.

And now for the dough recipes. I used whole wheat dough for each of these. Here's how to do it yourself:

What You Need
1 envelope dried yeast
1 cup warm water
3 cup all purpose flour or bread flour
1 cup whole wheat flour
¾ teaspoon salt
½ cup warm water
2 tablespoons olive oil

What You Do:
In a large bowl dissolve the yeast in 1 cup of warm water…stir in ½ cup of the flour.  Cover and let stand for about 30 minutes

Then add the other ½ cup of warm water salt and olive oil.  Slowly begin to add the remaining flour.  When all of the flour is incorporated knead the dough until it is smooth.  It may take about 10 minutes….

Then dust the dough lightly all over with flour and place in a bowl – covered with a cloth  to rise for about 1 hour.

When it has doubled in size, punch down the dough and divide into 4 parts.  Form each fourth into a smooth ball and let rise covered on a floured board for 30 minutes.  In the meantime heat the oven to 500 degrees for 30 minutes.

And if you're looking for more recipes from the "Triathlete Kitchen" - check THESE out.

Monday
Aug202012

Sweet Cherry Pizza

We haven't thrown a pizza recipe at you in quite some time. And with harvest time (read: autumn) approaching, now is a great time to gather up the last of the summer fruits and make the best of them.

And when we say make the best of something, we generally mean, "make pizza with them".

So, today, we would like to encourage you to gather the last of the cherries and make a sweet Marinated Cherry, Farmer's Cheese and Mint Pizza

Why should you do this? Well, if you know us, you know we love pizza. And you know we would never give you faulty advice (knowingly) about it. This pizza is different, delicious, and delightfully balanced. It's true!

This is a fantastic brunch pizza, dessert pie or even a warm-up appetizer cut into bite-sized pieces and served along with a nice prosecco. Actually, I would prefer a rosé, but I like pink (and so does John).

Here's how it goes:

What You Need
1 cup cherries, halved and pitted
1 cup sweet wine
(I used Chateau Piada Sauternes. It has honey, orange, apricot and pineapple flavors that work well with the cherries)
1 cup Farmer’s Cheese
Honey (as much as you like)
Fresh mint, chopped (as much as you like) 

What You Do:

1. Marinate your cherry halves in the sweet wine overnight. Keep them in the fridge.
2. Stretch out your pizza dough into a round and spread a layer of the farmer’s cheese onto the dough.
3. Top the cheese with the marinated cherries.
4. Drizzle with honey.
5. Bake in the oven at 500 degrees for about 10 minutes.
6. When it is finished cooking, remove the pizza from the oven and drizzle with a little bit more honey and sprinkle with mint.

Need a reminder on how to make the dough? Have at it:

Pizza dough recipe
*You can also buy pre-made pizza dough at your grocery store.
* NOTE: For this recipe, I substituted 1 cup of all purpose flour for 1 cup of millet flour. Millet is slightly sweet, and makes for a nice dessert pizza crust).


Yields 4-5 pizza rounds
Ingredients:
1 envelope active dried yeast
1 ½ cups warm water – 100 degrees F
3 cups flour (all purpose, bread, or 00 flour)
1 cup millet or almond flour
¾ teaspoon salt
2 tablespoons olive oil

Tools:
Pizza stone and pizza peel, semolina flour or cornmeal for dusting
If you don’t have a peel or a pizza stone, you can also use a cookie sheet. If you are using a cookie sheet, it’s not necessary to use semolina flour or cornmeal. Just place your dough round directly onto the cookie sheet and add toppings.

Process:
1. In a medium mixing bowl, dissolve the yeast in 1 cup of the warm water.
2. Stir in ½ cup of the all-purpose flour.
3. Cover with a kitchen towel (not terry cloth) and let stand for 30 minutes to let the mixture bubble and rise.
4. After the 30 minutes are up, pour the yeast mixture into the bowl of a food processor or stand mixer. You can mix by hand as well in a large bowl.
5. Add the remaining ½ cup of warm water, salt and the olive oil to the food processor.
6.  Slowly begin to add the remaining flour, ½ cup at a time.
7. The dough will start to hold together and form into a ball.
8. When this happens, remove the dough from the bowl, and place on a floured counter top.
9. Knead the dough until it is smooth. This may take about 10 minutes.
10.  Dust the dough lightly all over with flour and place in a large bowl, covered with a kitchen towel.
11. Let it rise for 1 hour.
12.   After an hour, the dough will be doubled in size. Punch it down in the center and divide the dough into four or five equal parts.
13.   Form each part into a smooth ball and let them rise, covered, on a floured surface for 30 minutes.

Before you top your pizza, heat your oven to 500 degrees F. If you are using a pizza stone, place the stone in the oven and heat it up for at least 30 minutes prior to baking on it.

When the time comes to top your pizza, begin by stretching out your ball of dough on a floured surface. Start in the middle of the dough, and press outward until you have a flat, round disc, about 10-12 inches in diameter.

Side note: Neapolitan pizza is characterized by a thin crust with a slightly puffy outer crust, or “cornicone.” Feel free to stretch out your dough as much as you feel you can handle, but watch out for tears in the dough.

Take out your pizza peel and dust it with semolina flour or cornmeal.

Place your stretched dough onto the dusted peel. Make sure that you can easily slide the dough around on the peel.

Now you are ready for toppings!

 

Monday
Mar122012

Pizzas I've Made and Liked

I haven't posted about pizza in a while....home made pizza that is. Don't worry! I've still been firing up the Laboratorio Semi Moderno for the purposes of pizza experimentation.

But lately, I've been taking my show on the road. Oh yes! I am a travelling pizzaiola now. You can rent me out. And I come with accessories: a pizza stone, peel, and excessive amount of ingredients.

And by excessive, I mean ridiculous. Case in point, I recently overtook a friend's kitchen and made 14 different pies. FOURTEEN. 

Anyway, here are two pies that I really didn't think would work, but did. And not only did they work, but they were smashing successes! I'd like to tell you about them.

Smoked Salmon Pizza (pictured above):

What You Need:

1 package smoke salmon
Goat cheese
Fresh dill (as much as you like
Salt to taste
Olive oil

1 recipe whole wheat pizza dough (recipe here) You substitute 1 of the cups of regular flour with 1 cup of whole wheat flour.

What To Do:
Preheat you pizza-stoned-out oven to 500 degrees for at least a half an hour.

Stretch out your pizza dough ball into a round and drizzle the top with olive oil.

Dollop teaspoon-sized amounts of goat cheese liberally around the surface of your pizza dough. Sprinkle with sea salt.

Place the pizza with only goat cheese in the oven for about 8-20 minutes.

Remove from the oven, and place the slices of smoked salmon on top of the cooked dough and cheese. Sprinkle with fresh dill.

Slice immediately and eat – makes a fantastic brunch pizza!

This next one was a doozy. I'm not sure if it was the Buratta Mozarella, the bacon or the perfectly simmered mushrooms....but they all worked harmoniously together to produce the:

Mushroom Reduction and Bacon Pizza

What You Need:

3 large portobello mushroom, chopped into tiny cubes
1 small yellow onion, chopped
2 cloves of garlic, peeled and crushed (just SMASH it with the blunt side of a knife)
4 strips of bacon cooked, but not browned or crispy and then chopped
Chopped fresh thyme (as much as you like)
Water, chicken stock or white wine (about 2 cups)
Salt and pepper to taste 
Olive oil
Buratta mozzarella
1 recipe pizza dough (recipe here)

Parchment paper so you can make a fancy paper lid for your mushroom mix like THIS:

What To Do:
In a large frying pan, heat up 2 tablespoons of olive oil.

Add in the chopped onions, mushrooms, bacon, crushed garlic cloves and fresh thyme.

Pour in the water (or substitute chicken stock or white wine). Don't submerge the veggies completely, but fill the water about 1/3 up to the level of the veggies.

Turn the heat on medium, plop on the parchment hat (I SWEAR to you the parchment hat is worth it - it lets in the perfect amount of air and allow the perfect amount of steam out).

Simmer until all the liquid is reduced. The mushrooms should be moist and soft. Season with salt and freshly ground pepper.

Your oven (complete with pizza stone) should be heated to 500 degrees.

Stretch out a ball of pizza dough into a round and drizzle with olive oil.

Break apart a large ball of Buratta Mozarella and evenly distribute it on the dough.

Scoop out the mushroom reduction and place that on the dough as well.

Add another drizzle of olive oil and a sprinkle of sea salt....and perhaps an additional garnish of fresh thyme.

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

When this comes out of the oven, but your gloves on. Boxing gloves, that is, as you will be fighting off everyone else for another slice. Trust me.

Would I lie to you? For no good reason?

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