It’s been way too long since I’ve posted a pizza recipe. The last one was a Cast Iron Skillet Brussels Sprouts Bacon Pizza back in April due to the fact that I don’t usually have time to let the dough rise during the week. Sometimes I get around that by mixing the dough before going to the gym and by the time I get back it’s ready to go.
This pizza uses pizza yeast for the dough which means homemade pizza on a weekday without any tricks! Pizza yeast requires zero rise time, which at first kind of worried me but it really does work. And to make this dough even more special it is made with beer and rosemary. It was the perfect base to be topped off with chicken, roasted red pepper and feta cheese.
One year ago: Baked Turkey Ricotta Meatballs
It’s no secret that I am not a fan of summer weather in Memphis. You know, the season that starts in May and ends in October? Don’t be jealous unless you like 90+ temps, excessive humidity, and sweating at 7 am walking to your car. But for a few short weeks every year we get a small dose of spring. Granted it’s already hitting the high 80s some days so it’s not exactly spring weather, but this is the closest thing to spring I get before the inferno begins. During this time I drive everywhere with my car windows down while blasting music and singing at the top of my lungs (right now it’s Paramore’s new album). I freaking love spring and look forward to moving to a place where it lasts more than 2 weeks.
With the coming of heat waves and high electricity bills keeping it out of my 3rd floor apartment, recipes that require short cook times become more and more appealing. This recipes happens to be the fastest way to cook pizza ever. The prep time for making the dough and toppings is not short, but the actual cooking of the pizza is a whopping 2.5 minutes. Since you’ll end up with an extra ball of dough, throw easier toppings onto it and you will have a second pizza in under 5 minutes!
One year ago: Gnocchi with Roasted Red Pepper Cream Sauce
Last month for Secret Recipe Club, you may recall me resisting the urge to make a recipe from my assigned blog last month that was actually from another SRC member. As luck would have it, I am assigned to that other blog this month – Kudo’s Kitchen! Although it obviously has been featured on another SRC reveal day in the past, I thought it was worthy of a repeat.
This recipe makes one large pizza, but you could easily make two medium ones and is what I would have done if I had used my pizza stone (since it’s smaller than my pizza pan). Either way, this pizza is a garlic lover’s dream. Both the crust and the toppings are bursting with garlic, so vampires beware. I personally love garlic so I used 8 cloves in the toppings instead of the indicated 5 in the recipe. Who says garlic breath is a bad thing?
Exploring alternative pizza toppings is fun. Sometimes the toppings become so creative that the essence of pizza only remains in the crust upon which it all sits. This is one of those times, but you know what? I am perfectly okay with a completely unconventional pizza, especially after the revelation of kale and balsamic vinegar together. There’s just something about crispy kale and sweet & tangy balsamic that just get me.
Even went ahead and served it with a drizzle of balsamic reduction leftover from making a Caprese Pizza at the same time. Is there such a thing as too much balsamic? Of course, one cannot forget the presence of the seasonally appropriate sweet potato on this pizza. (I promise I have not forgotten about you, pumpkin.)
This is another recipe recreated from my undergraduate years at Ohio State. I pretty much rotated through these pita pizzas, stir frys, the Asian BBQ Chicken, and pasta with meat sauce when I lived off campus the last two years. Oh the days before my need to try a new recipe every single stinking day. Nowadays I rarely repeat recipes in my kitchen. Mostly because there are too many others I want to try and cooking for one slows me down. Which was one bonus to staying with my parents in Knoxville in August, because I had the ability to cook entrees more often and therefore actually did remake past recipes. What a treat to have some of them again!
When making the pitas for this recipe, I was also reminded how much better it is homemade than store bought. The store stuff is stale and dry in comparison, and I find it difficult to even entertain the idea of purchasing them ever again. Especially since it’s so fun to watch them puff up in the oven.
Please take a moment to check out Wilde in the Kitchen’s Bake Sale benefitting Relay for Life. And bid on my “Big, Fat, Chewy Multichip Cookies” or any of the other delicious treats up for grabs!
I enjoy both traditional and nontraditional pizzas. But with how frequently I have pizza for dinner it’s refreshing to have some very different options out there.
So now it is time for a very nontraditional pizza. There is no tomato sauce or even pesto, instead the sauce is sweet Asian chili sauce. To continue with the lack of tradition, it’s topped with zucchini, peanuts and cilantro. The only things not out of the ordinary are the chicken, mozzarella and basil. But do not fear the unexpected because your taste buds will love this – that is if you are into nontraditional pizzas and Asian flavors.
In other news, I am off to a wedding in northern NJ on Friday followed by a day trip to NYC and then snuggles with my nephew Luke in Boston! Consider this your warning for baby pictures appearing next week.
Are you prepared to meet the thinnest crust ever?! If you are not a thin crust person, this pizza is not for you. Go on and just close the browser right now, I won’t be offended but I will scoff at you because I think this pizza could convert you. So on second thought please stay!
By a show of hands, how many of you have ever had Imo’s pizza? Okay, how many more of you have at least heard of Imo’s pizza? Anyone who did not raise their hand will not understand the craze that this pizza creates, but should still dive in and create this pizza at home. Especially if you don’t have the time to drive to St. Louis. Because today I give to you, homemade Imo’s Pizza.
So what makes this pizza so special, other than it’s geographical exclusivity? Well for starters it has a supremely thin crust, that is crispy yet a little floppy all at the same time. This crust is covered by a moderately thin layer of freshly made pizza sauce, then topped off by Imo’s very own brand of shredded cheese known as Provel – a mixture of white cheddar, Swiss and provolone, with a hint of hickory smoke flavor.
One benefit to living 4.5 hours from St. Louis, is that the grocery stores here happen to carry this fantastical cheese blend. But luckily for everyone else it is easy to fix up a homemade version of it. Granted it won’t be processed all together, but the flavors are all there and that’s what counts. So no matter where you are in the world, you too can experience Imo’s pizza!
For me, the cheese is the selling point. It gets so bubbly and the white cheddar brings such great flavor to otherwise traditional pizza toppings. And it just so happens to be one of my favorite kinds of cheese, and am amazed that I have not topped off any of my pizzas with it before (prepare yourself for more of it to come). Of course, don’t forget to slice it up into Imo-style small square slices, and prepare to fight over your favorite pieces. Are you a middle-crust or an edge-crust person?
Ask and you shall receive. On my last pizza post, many of you left comments to keep the pizzas rolling so here’s this week’s installment! This time I’ve made a recipe I found on Bev Cooks awhile back. You make a pesto using spinach leaves for the sauce, and top it off with red pepper, Italian sausage and of course Mozzarella cheese. It’s a pretty fantastic little dance of ingredients. And they certainly look good together too!
Of course as with all of my pizza recipes, you do not need a stone and peel to make pizza at home. Just cook it on a pizza pan or cookie sheet as you prefer, but I am convinced that the crust comes out as pure perfection when using a stone. So you really should get your hands on one sooner rather than later. Probably my favorite kitchen item ever. And I am sure you can tell how well-loved it is by it’s stained appearance in pictures.
By the way, is anyone shocked that I rate every pizza I make as 2-3 servings? Maybe I am just a fat kid but there’s hardly a pizza made in my kitchen that ends up producing more than 3 servings. Maybe I cut my slices too big, but I don’t care O:-).
Sometimes my pizza toppings are composed of a random array of things found while digging through the junkyard that is my refrigerator. Those pizzas don’t regularly manage to find their way onto this screen, but once in awhile I create something worth repeating beyond the realm of simply using up leftovers. With the amount of pizza eaten in my kitchen, one is bound to squeak out every once in awhile.
This is another one of my pasta-dish-gone-pizza recipes. The first was the Cajun Chicken Alfredo Pizza, inspired by none other than my Guiltless Cajun Chicken Alfredo. But instead of cajun seasoning and broccoli, you have spinach and pesto with your chicken alfredo pizza. Isn’t coming up with new pizzas fun? I remember when choosing between pepperoni or just cheese seemed like a difficult choice. Now the topping options are endless and I must try them all!!
One year ago: Cake batter Fruit Dip
CHICKEN & SPINACH ALFREDO PIZZA
1 recipe thin-crust pizza dough
2 Tbsp basil pesto
1/2 cup Alfredo sauce
1/2 cup cooked shredded chicken
1 cup fresh spinach
1/2 cup Mozzarella, shredded
1/4 cup Parmesan, shredded
- Preheat oven to 400 degrees with a pizza stone placed on the center rack for 15 minutes.
- On a cornmeal dusted pizza peel, roll out the pizza dough. Spread the pesto and Alfredo sauce over the dough within 1/2 inch of the edge. Top with chicken pieces, spinach and sprinkle cheeses over top.
- Shimmy off the pizza peel onto the preheated pizza stone and bake for 12-15 minutes or until crust is golden and cheese is bubbly.
Source: The Spiffy Cookie original
Yes I am posting a recipe for yet another pizza dough. Don’t judge, sometimes I eat a lot of pizza and need to change up the crusts a bit (in case you hadn’t caught on). This was my first time ever making homemade thin crust however. Even though a nice fluffy edge is lovely to bite into, sometimes I really just want a lot of crispiness and a greater topping to crust ratio.
Since I had never made thin crust before, I was curious how it became thin instead of puffy like in regular pizza dough. It seems to me that the only difference is the amount of flour and water you add, therefore resulting in less dough which gets rolled out to the same size. Who knew it would be that simple? I even threw in some whole wheat flour for some health-ification.
Are you a thin, regular or thick crust person? Just so you know if you saw thick, don’t ever expect a recipe for that on there. Ratio is much too skewed to the dough side on that one for me. (Don’t come to the dough side.)
WHOLE WHEAT THIN CRUST PIZZA DOUGH
Makes one crust
1 package active dry yeast (2-1/4 tsp)
1 tsp sugar
1/2 cup warm water (100 to 110 degrees)
3/4 cups all-purpose flour
3/4 cup 100% whole wheat flour*
1/4 tsp salt
2 tsp yellow cornmeal
Desired pizza toppings
*Or use another 3/4 cup all-purpose flour
- Dissolve yeast and sugar in 1/2 cup warm water in a large bowl; let stand 5 minutes. Lightly spoon flour into dry measuring cups, and level with a knife. Mix both flours in a small bowl. Stir 1-1/4 cups flour and 1/4 teaspoon salt into yeast mixture to form a soft dough. Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 5 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands.
- Place dough in a large bowl coated with coil, turning dough to coat. Cover; let rise in a warm place, free from drafts, 1 hour or until doubled in size. (Press two fingers into dough. If indentation remains, dough has risen enough.)
- Preheat oven to 450 degrees, with pizza stone on the lowest rack.
- Punch dough down; cover and let rest 5 minutes. Roll dough into a 14-inch circle on a lightly floured surface. Place dough on a pizza peel sprinkled with cornmeal. Crimp edges of dough with fingers to form a rim.
- Drizzle dough with a little olive oil and sprinkle with a pinch of salt. Place dough on stone and bake at 450 for 10 minutes or until golden brown. Remove from oven; top with desired toppings and bake an additional 10 minutes or until crust and cheese is lightly browned. Let stand 5 minutes before slicing and serving.
Source: Adapted slightly from Brown Eyed Baker.