Posts Tagged ‘mozzarella’
Turn your pizza into a Christmas wreath with the help of refrigerated crescent roll dough. Stuff with your favorite pizza toppings for a tasty and festive appetizer.
When it comes to making homemade pizza I’m all about homemade pizza dough, as made evident by the many different pizza dough recipes I have shared. It’s just too easy! In the time it takes my oven to preheat, the dough has risen. However, I have yet to try my hand at homemade crescent dough – now that intimidates me. So to make this festive pizza ring resembling a Christmas wreath I went ahead and bought 2 cans of refrigerated dough.
This Christmas wreath pizza ring would be a great idea for a holiday party. I brushed it with pesto to give it a green hue and cut the bottom of a bell pepper out to look like a red ribbon. Inside it’s stuffed with cheese, pizza sauce, and three meats: pepperoni, Italian sausage, and prosciutto. Place a bowl of pizza sauce in the middle and it’s ready for the table!
One year ago: Eggnog Snickerdoodle Blondies
Treat yourself with your own personal breakfast pizza. A whole pita topped with pesto, mozzarella, bacon, and a fried egg.
I love college football, it’s full of so many surprises. Part of the tension and excitement yesterday was due to Ohio State’s battle against Minnesota and while I enjoy a close game it still made me nervous and had several outbursts. But once that win was clinched I sat back to watch the rest of the games unfold and there were definitely plenty to pick from. I can only hope that due to a few choice upsets, Ohio State’s potential to get into the college football playoffs has increased.
But I digress for the sake of those of you who could care less about college football.
Make your own personal breakfast pizza using a pita! I’ve posted a pizza for one recipe complete with a mini from scratch pizza crust in the past, but today I made things simpler by throwing Breakfast-y toppings onto a pita. This would also work on a bagel or English muffin. My favorite part of course was the oozy egg yolk.
One year ago: Chocolate Peanut Butter Cookie Dough Roulade
Two years ago: Tortellini with Guiltless Pumpkin Alfredo
Three years ago: Butternut Squash Lasagna
Pumpkin and stuffed shells come together for the ultimate fall comfort food. Stuffed with sage pork, cooked in a pumpkin-tomato sauce, and topped with mozzarella and goat cheese.
Fall baking involves a lot of pumpkin but what about its savory side? Savory pumpkin recipes make for excellent comfort food and one of my favorite comfort foods is stuffed shells. I have made stuffed shells with a pumpkin cream sauce before but this time around I used a pumpkin tomato sauce and stuffed the shells with sage pork instead of a meatless ricotta mixture. Then the shells are sprinkled with some mozzarella and creamy goat cheese. Both recipes are good for different reasons so you should probably make them both.
One year ago: Birthday Explosion Mini Cheesecakes
Two years ago: Stovetop Cajun Chicken Mac and Cheese
This pizza may have a long name but it’s nothing to be afraid of and if you haven’t tried mascarpone on pizza before, you are seriously missing out!
Most of the people in my life are not huge bakers/cookers and to some, food blogging is an exquisite realm full of weird ingredients and crazy techniques. And stories. I had to laugh when one of my best friends expressed her dislike for scrolling down a post to get past the story and to the recipe, because it’s true. When people use Google to find a recipe they want the recipe, myself included. Yet here I sit not writing about this pizza with its long name and unusual ingredients like “mascarpone” and “caramelized onions” and I’m okay with that because I started this blog to chronicle my food adventures and to share those recipes to anyone who wants to try it for themselves. I cannot tell you how many of my parents’ friends have been directed to my blog for the recipe for “X”. People besides my friends and family reading beyond the recipe is just a bonus (heck even my friends and family reading is a bonus). So whether or not you read this, leave a comment, or skip over it all to the recipe I appreciate you being here :-).
P.S. After trying this recipe you’ll want to put mascarpone on every pizza you make from now on.
One year ago: Lattice Chicken and Sweet Potato Potpie
Break out of the traditional pizza mold with this BBQ chicken pizza. A cornmeal crust topped with BBQ chicken, mozzarella, smoked gouda, and red onion.
I love pizza, mostly for it’s versatility. Just like brownies andcookies you can cram just about anything in there. Change the crust, sauce, cheese, toppings, seasonings – the combinations are endless. This allows you to make your pizza your own which is why making pizza at home is so much fun. You can even stuff the crust, adding a whole new variable. Did anyone else drool over Pizza Hut’s commercial for their new bacon and cheese stuffed crust? Come to mamma.
If my childhood self knew the kinds of things my adult self would be putting on top of a sacred cheese pizza I would have be dumbfounded. Falafel? Butternut squash? Jalapeno? Eggs!? The horror! And to think I even dared to put onion on today’s pizza. My childhood self would not have stood for it. It was a brave day when I would have sausage or pepperoni. As you can tell I was a very adventurous child when it came to food and I have come a long, long way. Some of my family members still like to recall how picky of an eater I used to be whenever I whip up something particularly unusual.
But I digress. Bring on all the toppings! Today I give you the recipe for a pizza I discovered upon moving to Memphis nearly a decade ago (holy crap), BBQ pizza. I thought Cincinnati was weird their their combination of chili and spaghetti, but BBQ on pizza? Yes BBQ on pizza and it’s wonderful. I even added cornmeal to the crust to give it a cornbread-like flavor. BBQ pizza was the first pizza to open my eyes to the world of non-marinara sauce based pizzas. And what a fabulous journey it has been!
What is your ideal pizza?
Two years ago: Buckeye Cheesecake
Sweet, spreadable black garlic is the star of this pizza. The whole wheat thin crust is also topped with fresh mozzarella, prosciutto, cherry tomatoes and baby arugula.
I should be in Memphis today. Weezer is performing at Snowden Grove tonight and a few months ago I swore I would find a way to get there but as time ticked away I realized it was not fiscally responsible to buy tickets for a band I’ve already seen 3 times – even if it’s been over 7 years since I last saw them. Of course that’s not all, there’s also a Dishcrawl event in Memphis today for bacon lovers. To compensate you might find me jamming out to Weezer all day while eating bacon.
While this pizza does not have bacon, it does have prosciutto which is basically fancy bacon. It also has a bunch of other fancy things such as fresh mozzarella, arugula and black garlic. What the heck is black garlic? It is caramelized garlic which is the result of being heated at a low temperature for about 40 days. So yea you can make it yourself if you feel like leaving a hot plate/slow cooker on for 40 days straight or you can just buy some like it did (I found it at Jungle Jim’s in Cincinnati, OH). It has the spreadable consistency of roasted garlic but a sweeter flavor. In other words you’ll want to spread it on everything like butter.
One year ago: Blue Moo Cookie Dough Ice Cream
Oven-fried eggplant parmesan stays extra crunchy when topped with cheese and marinara only just before serving. Served alongside orzo seasoned with parsley.
For how much I enjoy eggplant there seems to be a shortage of eggplant recipes only my blog, only five to date and now the sixth today. Most of the recipes are pretty creative though with things such as eggplant veggie burgers, eggplant stuffed shells, and also eggplant manicotti. I do also already have a recipe for the classic eggplant parmesan but the one I am sharing today is a little different. The first version was layered in a casserole after the eggplant was breaded. This time it is served separately in order to preserve the crunchiness of the breading. Slices of fresh mozzarella cheese are thrown on at the end and placed under the broiler just long enough to get all gooey. Served with warm marinara and orzo seasoned with parsley.