Tag Archives: pizza

Simple Sunday… Breakfast Pizza!

6 Sep

We got creative this Sunday.  Chalk it up to the long weekend.

Well, that and the leftover pizza dough sitting in the refrigerator.  I put two and two together and got… breakfast pizza.  

Let me just say, genius moment!

Where’s the recipe you ask?  Yeah, there really isn’t one.  

Here’s the gist – we sauteed some onions, red peppers and spinach.  We topped the dough with the sauteed veggies, liberally sprinkled goat cheese and then (gently, now) cracked the eggs on top.  Baked the pizza at 500℉ for 8 to 10 minutes.  Voila.

Skeptical?  So was Mom.  But not anymore.

Also, please do not mind the slightly over cooked egg yolk.  That’s what happens when the shelf is on the top rack in the oven and your forget to move it before the oven gets to 500℉.  Oops!  And that cantaloupe you see next to the pizza – seriously the best cantaloupe I’ve ever had.  Hands down.

It still didn’t beat our breakfast pizza, though.  I say again… genius moment.


Pizza Pizza

17 Feb

Sooo, I bet you thought I forgot.  No, no.  Well, maybe.  But then I remembered again.

I promised to tell you about my best pizza to date and the day has arrived.  Just in the nick of time for tomorrow’s Friday Night Pizza.  Phew.

Since you already have your dough made, let’s get started on making those caramelized onions.  I know, I thought the same thing.  They must be so difficult to make, since they are so gourmet, so delicious.  Well, folks, I’m here to tell ya – not so!

Making caramelized onions just takes some time and some patience.  Don’t have any?  Well, pour yourself a nice glass of wine and learn to sit back and let these onions do their thing.

Okay, first, you need to thinly slice the onions.  How many is up to you.  Since they do take a bit of time, I usually caramelize two onions in a batch – then I have leftovers for meals for the week.  As for the type of onion – whatever you have on hand will work.

Heat a bit of olive oil in a pan over medium heat.  I usually do a teaspoon, give or take, for each onion.  Remember, you can always add but you can’t take away!

Now add all of your onions.  You want to be sure that the pan isn’t overcrowded.  I probably should have used our larger saute pan, but it was probably dirty.  OR I was too lazy to get it out (hey, it’s very heavy).

Lightly toss the onions so they are all coated in the oil.  And let them start cooking.  Now you can officially sit back and relax.

Stir occasionally.

The onions will start browning.  If it’s uneven or too brown, you can lower the heat a tad and/or add a bit more oil.  Don’t panic.  They’ll still be delicious.

See how much they cook down?  After about 10 minutes or so, add a bit of salt.  Again, let’s remember – you can always add, you can’t take away.

Side note – are you impressed that I remembered to take so many step-by-step pictures?  I am!

I decided to add a bit of balsamic vinegar – about a tablespoon or so.  This just adds a bit of sweetness and a little depth to the onions.  You can absolutely leave this out.  Another option is to add a bit of sugar (about 1/2 teaspoon per 2 onions), if you want.

Stir and continue to let the onions cook…

until perfectly golden brown and delicious.  You can use these for just about anything – in pasta, on quinoa, in an omelet or…

on pizza!

Now, roll the dough out – a circle or square is just fine – on parchment paper or a pizza peel dusted with cornmeal.

Brush with a bit of olive oil and slide into a preheated oven.  The oven needs to be hot.  Really hot.  Around 500F.  Shocking, I know.  But it works.

Now, don’t bake it all the way.  You are essentially par-baking the dough.  I found this keeps the dough from being gooey in the center.  No one wants wet, gooey pizza.

Now it’s time to start adding those ingredients.  Here’s my creation…

a layer of pesto…

add those (delicious) caramelized onions.  Don’t be skimpy!

Now some fresh spinach.  You could wilt it if you want, but I don’t think it’s necessary at all.

Add a few sun dried (er, oven dried in this case) tomatoes.

Now the cheese!  A layer of mozzarella…

and some goat cheese!  And now, now it is ready for the final bake.

Another 12 – 15 minutes more in that hot oven and…

voila!  Let it sit for a few minutes before you slice into it – just so the cheese doesn’t ooze every where, but rather sticks to the slice.

And finally… finally!… it is time to eat.

This pizza reminds me a bit of Amy’s No Cheese Roasted Vegetable pizza.  If you haven’t tried it, you should.  But good luck finding it (nearly impossible these days).

On second thought, just make some caramelized onions and layer some veggies.  This is really our new favorite pizza around here.

What’s your favorite Friday night pizza?

Homemade Whole Wheat Pizza Dough

8 Feb

We eat pizza on Fridays.  My family always has.  Chalk it up to us being Catholic (back in the day, you couldn’t eat meat on Fridays – pizza was a simple and inexpensive option).

These days, Mom and I stick with tradition, although we change it up with a calzone now and then.  But recently, we have been changing it up even more by making our pizza (or calzone, actually) at home.  Crazy.

Obviously the first – and arguably – most important part of Friday pizza is the pizza dough.  Let’s get started.

First, bloom the yeast.  This simply means putting the yeast in warm water, which activates the yeast and helps the dough to rise.

I use rapid (or instant) rise yeast.  From everything I’ve read, it seems to be the easiest to use.  Highly recommend.

While you wait, measure out the flour.  Some people say it is absolutely necessary to weigh the flour.  I’ll be honest, I weighed.  As you can see, my scale is, well, pretty antiquated.  I need to upgrade to a digital, but Grandma’s cleaning out her house and… items keep appearing in ours!

Anyway, I weighed the flour but ended up having to add some because my dough was too sticky.  So take the “you must weigh” thing for what it’s worth.

Once the yeast has sat for a few minutes, add room temperature water.

… and the oil.  Mix together.

In a mixing bowl, quickly mix together the flour and salt and then slowly add the wet ingredients.

Mix until the ingredients form a ball.

Now the fun begins!  Switch to the dough hook.  It’s time to knead.

You can also do this by hand.  That would be very pioneer woman-esque.  As previously noted, I love my mixer, so I let her do this part.  Makes her feel special.

So that you feel special too, you can oil a bowl.  Stick with me here.  Pour some olive oil in a bowl.

Then take a paper towel (or your hand, not judging) and coat the bowl in the oil.  Voila.  Now set aside.

The dough is ready when it is smooth and elastic.

Remove and form it into a ball and place in that well-oiled bowl of yours.  Cover well with plastic.

So here’s where I got tired.  Or forgetful.  Either way, the pictures stop here folks.  So let’s close our eyes and imagine.

The dough will rise and double in size.  See that?  See how it’s hitting the top of the plastic. Perfect!

Punch it down and divide into two equal parts.  Got it?  Excellent.  Let it sit for a few more minutes.  Now it’s ready to eat or freeze.  Up to you.

Oh, you want to make a pizza right now.  Don’t know what to put on top.  Well my friends, you are just going to have to wait.  That’s right, stay tuned for my best pizza creation yet.

Here’s a hint – it involves caramelized onions and a mixture of goat cheese AND mozzarella. Heaven.

Homemade Whole Wheat Pizza Dough
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½ cup warm water (about 110F)
1 envelope (2 ¼ teaspoons) rapid rise (instant) yeast
1 ¼ cups room temperature water
2 tablespoons extra-virgin olive oil, plus more for greasing bowl
2 1/2 cups all-purpose flour, plus more for dusting
1 ½ cups whole wheat flour
1 ½ teaspoons salt


Measure the warm water into a liquid measuring cup sprinkle in the yeast and let stand until the yeast dissolves and swells, about 5 minutes.  Add the room temperature and olive oil. Stir to combine.

Place the flour and salt in the bowl of a stand mixer fitted with the paddle attachment.  Mix to combine.  Slowly add the liquid ingredients and continue to mix at low speed until just combined and a ball forms.  Switch the paddle attachment for the dough hook.  Knead until the dough is smooth and elastic, about 5 minutes.  Form the dough into a ball and place it in a well oiled bowl.  Cover with plastic.  Let rise until doubled in size, about 1 ½ to 2 hours. Press the dough to deflate.

To bake, preheat the oven to 450F.

Turn the dough out onto a lightly floured surface.  Divide the dough into two equal parts.  Form both pieces of dough into smooth, round palls and cover with a damp cloth.  Let the dough relax for 10 – 30 minutes.

Working with one piece, keeping the other covered, shape the dough and transfer to a pizza peel or piece of parchment dusted with semolina or corneal.  Top as desired.  Slide the dough into the oven.  Bake until the crust edge turns brown and the cheese is golden brown in spots, about 10 – 14 minutes.  Repeat with remaining ball of dough or freeze for later use.

Source: adapted from Annie’s Eats, originally from Baking Illustrated by the Editors of Cook’s Illustrated Magazine

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