Hawaiian Pizza but make it with SPAM. Instead of Canadian bacon, this already controversial pineapple topped pizza is topped with SPAM for a fun twist.

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In honor of my birthday month and the famous meme for “it’s gonna be May” I’ve decided to declare that this whole month is gonna be about me. While I don’t normally share recipes that don’t have my stamp of approval, this month every recipe is going to be focused on my favorite things.

To start, it’s pizza! My favorite pizza is actually a Hawaiian pizza but somehow the only version I have shared on here is a sweet and spicy version. While delicious, it’s hard to beat the original. But of course that means I had to attempt to change it up anyway – so naturally I substituted the Canadian bacon for SPAM to make a Hawaiian SPAM Pizza!

Somehow this is only my second SPAM recipe ever. I have created all kind of hair-brained ideas for Cheetos (will I come up with another this month?) but only 2 for SPAM? While I admit the SPAM tacos are supreme, I think there is room for more SPAM recipes so it’s time to change that.

Probably one of my favorite recipes using SPAM is a simple maple glazed version from the Korean American Cookbook that we did for Cookbook Club. I almost made that to top off this SPAM pizza but decided to keep it simple and instead sliced it up as it if were still Canadian bacon.

I did also add a little bit of dried basil and sliced red onion to the toppings and then a drizzle of hot honey post-oven. Honestly, I think SPAM was meant to be on pizza and this will definitely be making another appearance. If for no other reason than I want to try brushing the SPAM with honey first to see if it will crisp up some more because I don’t want to deal with dirtying another pan by cooking it first.

Or maybe one day I will go ahead and go completely rouge and come up with appropriate toppings to pair with the maple glazed SPAM. What do you think? SPAM pizza can’t possibly be weirder than some of the fruit topped pizzas I’ve come up with over the years.

HAWAIIAM SPAM PIZZA

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Yield: 3-4 Servings Prep Time: 15 Minutes Cooking Time: 15 Minutes 15 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 1 recipe pizza dough, risen
• 1/2 cup favorite pizza sauce
• 1 tsp dried basil
• 1/2 cup shredded mozzarella cheese
• 1/2 cup shredded provolone cheese
• 1/2 cup chopped SPAM
• 1/2 cup chopped fresh pineapple
• 1/4 cup sliced red onion
• Hot honey (optional)

Directions

1. Preheat oven to 500 and move rack to just above the center with pizza stone*. Allow stone to preheat for at least 30 minutes.
2. Roll out pizza dough and transfer to a pizza peel* sprinkled with cornmeal.
3. Spread pizza sauce evenly over the pizza dough, leaving a crust, followed by dried basil, cheeses, SPAM, pineapple, and and red onion.
4. Shimmy the pizza off the peel and onto the stone and bake for 10-15 minutes until the crust is crispy and brown and the cheese is bubbly. Carefully remove from oven, let cool slightly, drizzle with hot honey (if using,) then slice and serve.

Notes

*If you don't have a pizza stone or peel, you can just assemble the pizza on a baking sheet.

Source: Adapted from my Sweet ‘n Spicy Hawaiian Pizza.

Pulling decorative inspiration from the iconic and divisive Halloween candy, this candy corn pizza is a fun way to celebrate Halloween Friday pizza night.

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No, this is not a dessert candy corn pizza. Bleh, I dislike candy corn in except for it’s cute inspirational factor for Halloween such as in this recipe. The corn kernels and pepperoni are arranged like the coloring of candy corn when sliced. Pair with some cute mini mummy dogs for a really fun meal.

I maybe should have made this a oil or white sauce base to ensure the white part was more white. The red sauce tinted the otherwise white part with just cheese but you know what? I think it tasted great the way it is. If you are so inclined you are more than welcome to drizzle some hot honey on top if you want a little sweet heat to give an ode to it’s sweet inspiration.

It may be the last day of Halloween Treats Week but rest assured, if you haven’t gotten enough there’s a whole list of recipes waiting for you below from some blogger friends.

I will also be posting at least one more recipe outside of this event leading up to Halloween. Of course I had a slew of other Halloween recipes archived for your taste buds pleasure.

HAPPY HALLOWEEN!!!

Welcome to 2025’s #HalloweenTreatsWeek event!

This is our 8th year doing #HalloweenTreatsWeek … has it really been 8 years? Wow!

#HalloweenTreatsWeek is a Halloween blogging event that is hosted by Angie from Big Bear’s Wife every October. This event is an online, week-long event that is filled with some amazingly wicked Halloween treats and recipes from some fantastic Halloween-loving bloggers!

Make Sure to check out all of the fun Halloween recipes that we’re sharing this week!

• Boo Brownie Batter Dip from Big Bear’s Wife
• Halloween Deviled Eggs from Southern Halloween Queen
• Dark Chocolate Skull Cakes from Karen’s Kitchen Stories
• Trick or Treat Trifles from Jolene’s Recipe Journal
• Halloween Pizza from Art of Natural Living
• Poisoned Apple Cream Puffs from A Kitchen Hoor’s Adventures

CANDY CORN PIZZA

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Yield: 3-4 Servings Prep Time: 35 Minutes Cooking Time: 20 Minutes 20 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 1 recipe pizza dough, risen
• 1/2 cup pizza sauce
• 8 oz. fresh Mozzarella cheese, shredded 
• 1/4 cup shredded Parmesan cheese
• 24-ish pepperoni slices
• 2 ears of corn, cooked and kernels removed (about 1 cup)*
• Salt, to taste
• Hot honey, optional

Directions

1. Preheat oven to 450 degrees, with pizza stone** on middle rack.
2. Shape the prepared dough into a flattened disk. Place it on a cornmeal-dusted pizza peel**, cover it, and let it rest for 15 minutes. Push the dough towards the edges of the peel, cover and let it rest for 15 minutes.
3. Meanwhile, in a small bowl toss together the shredded Mozzarella and Parmesan cheese.
4. Spread pizza sauce over the pizza dough, leaving a 1-inch border on the edge. Top with mozzarella cheese blend, then made a ring of pepperoni of the pizza surrounded by a ring of corn on the edges. Sprinkle the corn with a little salt, if desired.
5. Using the pizza peel, transfer the pizza to the hot stone in the oven with a few shakes. Bake until toppings are hot and cheese is melted and bubbly, about 15-20 minutes.
6. Drizzle with hot honey, if using, and allow to cool slightly before cutting and serving.

Notes

*Can use canned or frozen corn but won't be as good. **If you do not have a pizza peel and/or stone, roll dough out on round pizza pan and bake.

Source: Inspired by Ghoul at Heart.

Pizza night just got even more customizable, allowing everyone to pick out the toppings they prefer on this pizza charcuterie board.

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Did you know that in addition to being spooky month, October is National Pizza Month? Seemed like the right time to share my pizza charcuterie board creation before I dive into the Halloween treats.

I’ve seen different versions of pizza charcuterie on the internet. One version is a charcuterie board baked right into the pizza crust itself which was super fun but seemed like it would be better as a two person sharing size than a larger sized one for a group. Since I planned to make this for when we hosted our neighborhood happy hour I needed something more easily shared.

The more obvious version is a charcuterie with pizza-inspired components – different sauces, cheeses, cured meat, and other preferred toppings (fruit on pizza anyone?). But then I got thinking, why slap those toppings on crackers or crostini when you can basically build your own pizza instead?

I present to you a cheese pizza charcuterie where you chose your adventure, adding your preferred toppings to slices of cheese pizza – can be homemade, frozen, or from a pizza shop. I even served it on our large pizza peel!

While I did include crackers for those that wanted smaller bites, not many of them were eaten as made evident by how many were left at the end. Not that I blame them. Why would you pick a cracker when you can have cheese pizza? I did make my cheese pizza mostly from scratch but used a store-bought dough instead of a homemade pizza crust but feel free to go all out.

I almost made a white cheese pizza without any tomato pizza sauce in case someone would rather had an olive oil or pesto base, but then I didn’t because I wasn’t going to deal with putting a cup of oil on the board and I think pesto and tomato sauce pair just fine together. I also added a little cup of crushed red pepper for those that like a little heat.

Of course you can get even more creative and add BBQ sauce, Buffalo sauce, Ranch or whatever other ideas you come up with. One of the reasons I love pizza so much is it’s versatility if you are willing to go outside of the box.

Next up is more cheese! Because what does a cheese pizza need other than more cheese? Especially when it’s fresh mozzarella balls or ricotta. I love me some post-oven ricotta on a pizza.

Burrata would also be a great option albeit a little messier. Of course again there’s all kind of options to choose from, especially if you change up the sauces to something less traditional. If you did BBQ or Buffalo sauce as mentioned earlier, a smoked cheddar cheese would also be a great option as seen on my BBQ Pork Charcuterie.

Once you have enough cheese it’s time for the toppings that truly start to divide a crowd. I had pepperoni, prosciutto, black olives, Paisano peppers (a pepperoncini variety), fresh basil and other herbs from my garden, sun-dried tomatoes, and hot honey (it was served on the side in a bottle to make life easy). Balsamic glaze would also be a great addition.

I originally intended there to be ham, bacon, and pineapple as well but honestly I ran out of room and figured I had enough going on. But making it your own is the best part about making a pizza charcuterie, or any charcuterie really. Add or remove the toppings you prefer. Or make it a double feature paired with a Fall Charcuterie Board to mix and match the toppings.

PIZZA CHARCUTERIE

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Yield: 6-8 Servings Prep Time: 30 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 1 large sheet pan cheese pizza, sliced into small pieces
• 6 oz. pepperoni
• 6 oz. prosciutto
• 8 oz. fresh Mozzarella Ciliegine
• 8 oz. ricotta cheese
• 1 cup pizza sauce
• 1/4 cup basil pesto
• 1 small (2.25 oz) can of sliced black olives, drained
• 1/2 cup sun-dried tomatoes, drained
• 1/2 cup Paisano peppers or pepperoncini
• Fresh basil or other herbs
• Crushed red pepper
• 8 oz. assorted crackers (optional)

Directions

1. On a large pizza peel or platter, arrange pizza slices, meat, cheese, sauces, and olives (in small bowls or ramekins). Fill in any empty spaces with sun-dried tomatoes, pepperoncini, fresh herbs, and crackers if desired. Serve immediately.

This gorgonzola pear pizza is more than it’s name implies with creamy mozzarella, tangy gorgonzola, nutty parmesan, salty prosciutto, juicy pears, sweet honey, and savory thyme.

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It’s been a hot minute since I’ve shared a new pizza recipe – over a year in fact. In August of last year I last shared the recipe for a Mexican street corn pizza. So it seems like I am overdue to share another.

I decided it was time to add another entry to my fruit on pizza list with a gorgonzola pear pizza. Of course there’re more to it than just those two ingredients.

What all is on my gorgonzola pear pizza?

• Olive oil base seasoned with salt and pepper
• Mozzarella, Gorgonzola, and Parmesan cheese
• Fresh sliced pear
• Thinly sliced prosciutto
• A post-oven drizzle of honey and a sprinkle of fresh thyme

As we watch the temperatures drop and start feeling whisps of fall, this seemed like the perfect pizza. Pears don’t get enough love in my opinion and it’s exceptionally delicious on this pizza.

You’ve got creamy mozzarella, tangy gorgonzola, nutty parmesan, salty prosciutto, all nestled in with those juicy pears. Then when it’s out of the oven it’s all topped with some sweet honey and savory thyme. Bonus points for being able to pluck thyme from my garden to make this!

• Apple Oatmeal Bread by Karen’s Kitchen Stories
• Brown Butter Green Beans with Pecans by Art of Natural Living
• Apple Snack Cake by Magical Ingredients
• Maple Pumpkin Chia Pudding by Jolene’s Recipe Journal
• Preserved Lemon Baba Ghanoush by A Day in the Life on the Farm
• Apple Slaw by A Kitchen Hoor’s Adventures
• Sweet Potato Cupcakes with Marshmallow Frosting by Hezzi-D’s Recipe Box

GORGONZOLA PEAR PIZZA

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Yield: 4 Servings Prep Time: 50 Minutes Cooking Time: 20 Minutes 20 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 1 recipe pizza dough, risen
• 1 Tbsp olive oil
• Salt and pepper, to taste
• 3 oz. shredded Mozzarella
• 3 oz. crumbled Gorgonzola
• 1 oz. finely shredded Parmesan
• 1/2 of a large pear, thinly sliced
• 1 oz. prosciutto, cut into strips
• 1 Tbsp honey
• 1 tsp fresh thyme

Directions

1. Place pizza stone* on oven rack in lower third of oven and preheat to 500°F for at least 30 minutes.
2. Roll out pizza dough and transfer to a pizza peel sprinkled with cornmeal.
3. Evenly brush the olive oil over the crust, followed by salt and pepper to taste. Top with mozzarella, gorgonzola, parmesan, pears, and prosciutto.
4. Transfer to the pizza stone (without removing from the oven) and bake for 15-20 minutes, or until the crust starts to turn golden and the cheese starts to bubble.
5. Immediately drizzle with honey and sprinkle fresh thyme on top. Allow to cool for 5 minutes before slicing and serving.

Notes

*If you don't have a pizza stone, assemble your pizza on a baking pan.

Source: Inspired by a pizza called The Elliott at Yellow Brick Pizza in Columbus, OH and adapted from my Grape & Gorgonzola Pizza.

Mexican Street Corn Pizza is made with a chipotle mayonnaise sauce, topped with sweet corn, mozzarella, and jalapeno, then finished with cotija, lime juice, Tajin, and cilantro.

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I have posted a corn pizza inspired by a restaurant before and today is yet another. This time it’s a Mexican street corn pizza! Inspired by the Pies & Pints street corn, this pizza is topped with a chipotle-mayo sauce, mozzarella, loads of corn, and jalapeno and then finished with lime, cotija, Tajin, and cilantro.

If you don’t know what Tajin is, you’re missing out. I first discovered it from a foodie friend who told me to try it on mango. To this day, sprinkled over mango is still one of my favorite ways to enjoy this chili-lime seasoning – such as coconut sticky rice with mango.

As for this Mexican street corn pizza, while I normally top elote with smoked paprika, I decided Tajin was the right choice for street corn pizza. Don’t have Tajin? You can make homemade Tajin or just substitute with a mixture of chili powder, lime zest, and salt.

But enough about Tajin. Sure it makes the flavors of this pizza pop, the corn is the true star! Make sure you grab some fresh from the Farmers’ Market while it’s still in season to enjoy this pizza in its prime. Sure you could use canned or frozen corn, but it just won’t be as good.

• Brussels Slaw by A Day in the Life on the Farm
• Whole Honey Roast Carrots by Art of Natural Living
• Easy Ratatouille Casserole by Blogghetti
• Air Fryer Bell Peppers by Cheese Curd In Paradise
• Creamy Ranch Corn & Cucumber Salad with Dill by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
• Scarlet Sunrise Platter by Magical Ingredients
• Broccoli Tots by Palatable Pastime
• Sourdough Rosemary Focaccia by A Kitchen Hoor’s Adventures
• Zucchini Panzanella Salad by Jolene’s Recipe Journal
• Vietnamese Chicken Salad by Karen’s Kitchen Stories
• Root Vegetable Medley by Our Good Life

MEXICAN STREET CORN PIZZA

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Yield: 3-4 Servings Prep Time: 35 Minutes Cooking Time: 20 Minutes 20 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 1 recipe pizza dough, risen
• 1/2 cup mayonnaise
• 1 whole Chipotle pepper in adobo sauce, minced (about 2 tsp)
• 1-1/2 cups shredded mozzarella cheese
• 2-3 ears of corn, cooked and kernels removed (about 1-1/2 to 2 cups)*
• 1 jalapeno pepper, thinly sliced
• Juice from 1/2 a lime
• 1/4 cup crumbled cotija cheese
• 1 Tbsp Tajin chili lime seasoning**
• 1 Tbsp fresh chopped cilantro

Directions

1. Preheat oven to 450 degrees, with pizza stone*** on middle rack.
2. Shape the prepared dough into a flattened disk. Place it on a cornmeal-dusted pizza peel***, cover it, and let it rest for 15 minutes. Push the dough towards the edges of the peel, cover and let it rest for 15 minutes.
3. Meanwhile, in a small bowl whisk together the mayonnaise and chipotle pepper. Spread over the pizza dough, leaving a 1-inch border on the edge. Top with mozzarella, corn, and jalapeno.
4. Using the pizza peel, transfer the pizza to the hot stone in the oven with a few shakes. Bake until toppings are hot and cheese is melted and bubbly, about 15-20 minutes.
5. Allow to cool slightly before topping with lime juice, cotija, Tajin, and cilantro. Cut and serve.

Notes

*Can use canned or frozen corn but won't be as good. **Can substitute Tajin with chili powder, lime zest, and a little salt. ***If you do not have a pizza peel and/or stone, roll dough out on round pizza pan and bake.

Source: The Spiffy Cookie original.

Take white pizza to the next level with this shaved asparagus ricotta pizza. Asparagus and prosciutto sit on top of a mixture of creamy ricotta, parmesan, fresh basil, garlic, and lemon.

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Have you ever had asparagus on pizza? Because if not, this is a sign that you should in the form of this shaved asparagus and ricotta pizza.

While this is definitely no the first time I’ve used asparagus as a pizza topping, it is definitely the first time I have shaved it into ribbons. The extra little bit of effort really makes it an even better pizza topping as it is easier to bite through that when it is a full cooked asparagus. And the convenient part is that you don’t have to trim off those woody ends as they make for a great handle to hold while shaving with a peeler.

Underneath those beautiful edible ribbons of asparagus, this asparagus ricotta pizza base is made from a mixture of creamy ricotta, nutty parmesan, fresh basil, zesty lemon, and pungent garlic. Season to taste with salt and pepper then dollop with some shreds of fresh mozzarella and you have the perfect base for this tasty white pizza.

It looks gorgeous once it’s cooked too, I almost forgot the next step…

Once it’s out of the oven, top it off with some torn prosciutto (omit for vegetarian), more fresh basil, and a little drizzle of lemon juice. The only thing that could possibly make this pizza better is a drizzle of balsamic glaze instead but with the summer heat I wanted to keep it lighter in flavor.

So what do you say to adding this shaved asparagus ricotta pizza to your menu for pizza night? If you are feeling brave try another of my favorite white pizzas – grape and gorgonzola pizza.

SHAVED ASPARAGUS RICOTTA PIZZA

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Yield: 3-4 Servings Prep Time: 15 Minutes Cooking Time: 12 Minutes 12 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 1 pound store-bought or homemade pizza dough
• Cornmeal, for dusting baking sheet
• 1-1/2 cups fresh ricotta
• 1/4 cup shredded parmesan cheese
• 3 Tbsp chopped fresh basil, divided
• 1 large lemon, zested and juiced
• 3 large cloves garlic, minced
• 3 Tbsp olive oil
• Salt and pepper, to taste
• 1/2 cup shredded fresh mozzarella
• 1/2 pound asparagus (medium thickness)
• 4 slices prosciutto, roughly torn

Directions

1. Place pizza stone* on oven rack in lower third of oven and preheat to 500°F for at least 30 minutes.
2. Roll out the pizza dough on a lightly floured surface until it is roughly 12 inches wide and 1/4-inch thick. Transfer the dough to a pizza peel** liberally sprinkled with cornmeal. Let rest while you prepare the toppings.
3. In a medium bowl combine the ricotta, parmesan cheese, 2 tablespoons basil, lemon zest, garlic, and olive oil. Season the cheese mixture with salt and pepper to taste.
4. Using a vegetable peeler, shave the asparagus length-wise into thin ribbons***. Place in a small bowl and toss with remaining tablespoon of olive oil.
5. Spread the ricotta mixture all over the pizza, leaving a 1/2-inch border around the edges, top with mozzarella, then evenly distribute the asparagus ribbons on top.
6. Bake the pizza for 10-12 minutes, rotating half-way through, until the crust is fully baked and golden brown.
7. Remove the pizza from the oven to a cutting board, add strips of prosciutto (if using) on top, drizzle with lemon juice, sprinkle with the remaining tablespoon of basil, and serve.

Notes

*If you don't have a pizza stone, assemble your pizza on a baking pan. **If you have a pizza stone, but not a pizza peel, use un-rimmed baking sheet. ***Don't remove the tough ends, instead use them to grip the asparagus as you peel them.

Source: Adapted from Just a Taste.

Did you make this recipe? I want to see! Tag @THESPIFFYCOOKIE on Instagram and hashtag it #THESPIFFYCOOKIE

This birria flatbread takes everything you love about birria tacos and serves it up as if it were an open-faced puffy taco. Of course you can also dip the crust in consommé!

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If you’ve ventured out into the world at all in the last two years, I bet you’ve come across the latest taco trend – birria tacos!

Fun fact: Birria is a Mexican dish from the state of Jalisco and is traditionally a slow-cooked stew made from a combination of chili peppers, goat meat, garlic, cumin, bay leaves, and thyme. But here in the USA it’s more commonly made with beef, stuffed into a corn tortilla with oaxaca cheese, fried, and dipped in the broth.

When I set out to make my own birria tacos at home, I gathered up my ingredients after picking through various recipes online, and even though the tacos we made with it were not the most structurally sounds creations, it was absolutely worth it. But then we ran out of tortillas and still had a ton of birria leftover.

Enter, birria flatbread.

This creation was the result my usual trip to the grocery store, where I spied a stack of par-baked flatbread crusts with discount stickers on them. Since we love making random pizzas with whatever we have in the fridge, it seemed like the perfect route (but also could have made thin crust pizza dough).

I topped the flatbread with some of the birria, shredded oaxaca cheese, and toast them up into gooey goodness. Sprinkled chopped onion and cilantro on top and it was like an open-faced birria puffy taco. Especially when dipping the crust into the consommé!

But the first time I made it I had no plans to share the recipe until after I ate it. So back to the store I went for more discount flatbread crusts to make it again for you! The sacrifices I make…

BIRRIA FLATBREAD

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Yield: 4-6 Servings Prep Time: 10 Hours Cooking Time: 1 Hour 15 Minutes 1 Hour 15 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

BIRRIA

• 8 cups water
• 4 lb. boneless beef chuck roast or beef shank*, cut into 4-inch cubes
• 1/2 large white onion
• 8 garlic cloves
• 1 Tbsp dried ground cumin
• 1 Tbsp salt
• 1/2 Tbsp whole black peppercorns
• 3 bay leaves
• 1/2 tsp dried oregano
• 2 sprigs fresh marjoram (or oregano)
• 1 sprig fresh mint
• 2 springs fresh thyme

SAUCE

• 4 dried guajillo chiles
• 4 dried arbol chilies
• 4 dried chipotle chiles
• 2 dried ancho chiles
• 2-3 cups water
• 3 garlic cloves
• 1/4 large white onion
• 1 Tbsp vinegar
• 2 tsp salt

FLATBREAD

• 2 par-baked flatbread crusts (or one recipe thin crust pizza dough divided in half)
• 1 cup prepared birria
• 8 oz. Oaxaca cheese, shredded
• Chopped onion
• Chopped fresh cilantro
• Lime wedges, for garnish

Directions

1. In a slow cooker add water, beef, onion, garlic, cumin, salt, black peppercorns, bay leaves, oregano, marjoram, mint, and thyme . Cook on low for 8-10 hours or until cooked through and tender.
2. Remove the beef, discard fat pieces, shred meat, and place back in the slow cooker with the liquid.
3. While the meat cooks, prepare the sauce. Preheat a large Dutch oven over low heat and add the chilies to toast them, turning as needed for 1-2 minutes. Remove from heat.
4. Once cool enough to touch, remove seeds and stems, and place in a large bowl.
5. In a small pot, bring the water to a boil. Pour the boiling water over the peppers. Allow to sit for 30 minutes.
6. Place the cooled chiles, garlic, onion, vinegar, salt, and liquid in blender. Blend until smooth.
7. Strain red chile sauce through a fine sieve into a bowl. Discard skins and seeds. When the meat has been shredded, add the sauce the slow cooker and stir (this is the consommé).
8. Preheat oven to 425 F.
9. Top both flatbread crusts evenly with 1/2 cup birria each, followed by shredded cheese. Place topped flatbread directly on the middle oven rack and bake for 8-10 minutes or until cheese is golden and bubbly.
10. Top with chopped onion and cilantro. Slice and serve with lime and consommé.

Notes

* I use boneless short ribs

Source: Adapted from Muy Bueno Cookbook and Girl Carnivore.

Did you make this recipe? I want to see! Tag @THESPIFFYCOOKIE on Instagram and hashtag it #THESPIFFYCOOKIE

Take white pizza to the next level with this grape & gorgonzola pizza. Complimented by a little rosemary and honey this pizza is a must for fall.

This content was created using complimentary products from Melissa’s Produce and, Dixie Crystals. I was not otherwise compensated and all thoughts/opinions are my own.

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It’s time to start caving into fall cooking/baking for #FallFlavors Week! I am not quite ready for pumpkin yet. Baby steps. Thankfully fall isn’t only about pumpkin, there are all kinds of delicious flavors to enjoy. Although I think my first recipe for this week might come as a bit of a surprise

Grape & Gorgonzola Pizza?

Already a fan of fruit on pizza (not to be confused with dessert fruit pizza)? Then prepare yourself for your latest obsession! A olive oil-based white pizza like no other topped with sweet red grapes, fontina, gorgonzola, rosemary, and a little honey. And if that sounds good, you’ll also like Pork Chops with Roasted Grapes.

If you thought I was weird for putting strawberries on top of pizza then this pizza might not be for you. But even my skeptical husband loved it so I really think you should give it a chance. After all, this pizza was inspired by the pizza chain Pies & Pints so clearly others like it as well.

I don’t incorporate grapes in my cooking nearly enough, so why not make them the star? Especially when I got two big containers of fresh grapes (and rosemary) from Melissa’s Produce for #FallsFlavors Week (along with sugar from Dixie Crystals). I originally wasn’t sure if I would use the grapes, as I don’t normally think of them for fall, but man am I glad I decided to make this.

First I coated the grapes in a sweet white wine reduction to really bring out their flavor. Then, the combination of the sweet red grapes with tangy gorgonzola cheese and aromatic rosemary was really something special. Especially when finished off with a post-oven drizzle of honey, a topping I use more and more frequently these days. It’s up there with a post-oven balsamic reduction drizzle.

Stayed tuned all week for more but in the meantime, check out all the other delicious recipes shared today listed below. Then scroll further down for sponsor info, giveaway prizes, and the widget with which to enter to win!

More #FallFlavors Recipes Below:

Appetizers and Snacks

• Caramel Pecan Clusters from An Affair from the Heart
• Carrot Top Hummus from Savory Moments
• Fall Charcuterie Board from Magical Ingredients
• Roasted Red Pepper and Crab Savory Cheesecake from A Kitchen Hoor’s Adventures
• Sweet And Spicy Roasted Nuts from Karen’s Kitchen Stories

Breakfast and Baked Goods

• Apple Cranberry Pecan Overnight Oats from Jolene’s Recipe Journal
• Cinnamon Apple Bread from Lemon Blossoms
• Sweet Potato Pancakes from Cindy’s Recipes and Writings

Soups and Salads

• Instant Pot Butternut Squash Soup from Devour Dinner
• Panera Autumn Squash Soup from The Fresh Cooky
• Salmon Salad With Grapes And Pecans from Art of Natural Living

Side Dishes

• Apple Butter Dijon Roasted Brussel Sprouts With Candied Pecans And Green Apple from Soulfully Made
• Butternut Squash And Bacon Risotto from SueBee Homemaker
• Loaded Bacon And Kale Salad from Palatable Pastime
• Roasted Maple Bacon Brussels Sprouts And Butternut Squash from Eat Move Make
• Sausage Stuffed Acorn Squash from Hostess At Heart

Main Dishes

• Apple Cider Rubbed Pork Chops from That Recipe
• Thai Butternut Squash Curry from Cheese Curd In Paradise
• Butternut Squash Parmesan Pasta from Frugal & Fit
• Honey Dijon Chicken Sheet Pan Dinner from Simple and Savory
• How To Air Fry Pork Tenderloin With Sweet Potatoes from West Via Midwest

Desserts

• Butter Pecan Fudge from Take Two Tapas
• Cinnamon Roll Cheesecake from Fresh April Flours
• Easy Apple Crisp from Life Love and Good Food
• Espresso Chocolate Chip Cookies from Books n’ Cooks
• French Apple Tart from Jen around the world
• Individual Grape Crumble from Hezzi-D’s Books and Cooks
• Pumpkin Roll from House of Nash Eats
• Pumpkin Snickerdoodles from Family Around The Table
• Slow Cooker Apple Pear Crisp from Blogghetti

Seven years ago: Mini Reese’s-Oreo Cheesecakes

Eight years ago: Beginner Fondant

Nine years ago: Sweet Potato Breakfast Biscuits

Ten years ago: Chicken Pot Pie Wellington

GRAPE 7 GORGONZAOLA PIZZA

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Yield: 4 servings Prep Time: 45 MInutes Cooking Time: 20 Minutes 20 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 1 recipe pizza dough, risen
• 2 Tbsp olive oil
• 1/3 cup sweet white wine (like Vin Santo)
• 1 Tbsp sugar
• 1-1/2 cups red seedless grapes, halved lengthwise
• 4 oz. shredded Fontina
• 3 oz. crumbled Gorgonzola
• 1 tsp fresh minced rosemary
• Honey, for serving

Directions

1. Place pizza stone* on oven rack in lower third of oven and preheat to 500°F for at least 30 minutes.
2. Meanwhile, in a medium saucepan add wine and sugar. Place over medium heat and bring to a boil stirring until the sugar dissolves. Continue to boil until reduced to about 1 tablespoon, about 5 minutes. Add grapes and gently stir to coat. Remove from heat and set aside.
3. Roll out pizza dough and transfer to a pizza peel sprinkled with cornmeal.
4. Evenly brush on the olive oil, followed by fontina, gorgonzola, grapes, and rosemary.
5. Transfer to the pizza stone (without removing from the oven) and bake for 15 minutes, or until the crust starts to turn golden and the cheese starts to bubble.
6. Allow to cool 5 minutes. Drizzle with honey, slice and serve.

 

 

Notes

*If you don't have a pizza stone, assemble your pizza on a baking pan.

Source: Adapted from Epicurious, inspired by Pies & Pints.

Welcome to #FallFlavors where more than 25 food bloggers are sharing recipes with favorite Fall flavors. Our sponsors, Millican Pecan, Dixie Crystals, Melissa’s Produce, Taylor & Colledge, Nairn’s, and Republic of Tea, have furnished participating bloggers with complimentary product to use in their recipe creations that they will be sharing this week. These same sponsors have generously offered prizes for our giveaway so be sure to enter and share with your friends so they can enter too. Be sure to follow our Fall Flavors Pinterest account for more inspiration.

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Pineapple isn’t the exclusive fruit on pizza. Open your eyes and taste buds to pizza-filled world of possibilities, including figs, cherries, pears, and more.

Do you like fruit on pizza?

When pizza toppings come up in discussions, pineapple is often what divides a crowd of an otherwise friendly gathering.

I would like to point out that technically nearly every pizza in existence has fruit on it. In case you haven’t heard, tomatoes are indeed a fruit. Yes I know we differentiate between the fruits we mistakenly identify as vegetables, mostly their level of sweetness, and thus it is that sweetness which deters people from liking it as a pizza topping. But have you tried the hot honey trend drizzled on top of your pizza post-oven? If you like that you should give sweeter fruits a chance too.

Now I’m not just talking pineapple, although that it a very divisive subject alone, but all kinds of fruits. In addition to being on team pineapple, I have also enjoyed pizzas topped with cherries, mango, figs, peaches, strawberries, and even apricot.

As such, I decided to round up some other tasty pizza recipes that include fruit as one of their toppings. You may not be willing to change your stance on pineapple, but what about some of these? Here are 16n other options to consider:

Fruit on Pizza Recipes

BBQ Bacon Mango Pizza by The Spiffy Cookie – If BBQ pizza and Hawaiian pizza got together and had a baby, this would be the result. Tangerine hatch chile BBQ sauce topped with bacon, mango, red onion, and mozzarella.

BBQ Pork Pineapple Pizza by Inside Bru Crew Life – This BBQ Pork Pineapple Pizza is a delicious way to add a twist to an old favorite recipe. Change up your regular pizza toppings for this sweet and spicy combo!

Blackberry Ricotta Pizza with Basil by The Food Charlatan – A simple ricotta pizza for lazy summer nights! It is mostly cheese and blackberries, which is a fabulous combo. Add some basil on top to make things a little more sophisticated, and you are on your way to an easy dinner the whole family will love!

Blueberry Balsamic BBQ Chicken Pizza by The Noshery – A twist on the favorite bbq chicken pizza. The bbq sauce is made with a classic pairing, blueberries and balsamic vinegar. The blueberries give the sauce a natural sweetness and the balsamic vinegar give it just the right amount of tang. Just what you want in a bbq chicken pizza.

Cherry and Caramelized Onion Pizza with Brie and Gorgonzola Cheese by Floating Kitchen – not to be confused with the dessert cherry pie, this cherry topped pizza is ready for dinner!

Deep Dish Pizza With Brussels Sprouts & Bacon (with apple butter) by Healthy Delicious – Instead of traditional sauces, this one has apple butter underneath crispy Brussels sprouts and bacon and melted brie.

Fig, Bacon, & Blue Cheese Pizza by The Spiffy Cookie – Bacon and blue gets a new look with the addition of figs atop of a pizza! Snag up the fresh figs quick while they are still in season.

Fig Caramelized Onion Pizza by Nutmeg Nanny – This fig caramelized onion pizza is full of flavor and ready in no time. You’ll love this flavor-packed pizza and be craving it all the time! Trust me, this pizza needs to be made ASAP!

Fig, Goat Cheese, and Kielbasa Sausage Pizza by The Spiffy Cookie – Get out of the regular pizza box and try something bold and new with fig butter as the sauce topped with goat cheese, and kielbasa sausage.

Fig, Prosciutto & Arugula Pizza by The Spiffy Cookie – Salty prosciutto, melty cheese, fresh figs, and peppery arugula. What more could you ask of this pizza?

Fig, Prosciutto, and Goat Cheese Grilled Pizza by Recipe Runner – Fig, Prosciutto and Goat Cheese Grilled Pizza is the perfect balance of salty and sweet and won’t leave you feeling bloated and stuffed afterwards. This light and fresh pizza is the perfect dinner or appetizer to enjoy al fresco during the last few weeks of summer!

Gorgonzola Pear Pizza by The Spiffy Cookie – Pizza night for fall – with creamy mozzarella, tangy gorgonzola, nutty parmesan, salty prosciutto, juicy pears, sweet honey, and savory thyme.

Grape & Gorgonzola Pizza by The Spiffy Cookie – Take white pizza to the next level with this grape & gorgonzola pizza. Complimented by a little rosemary and honey this pizza is a must for fall.

Peach, Prosciutto & Ricotta Pizza by The Spiffy Cookie – Try out a different fruit on your pizza with peaches! Along with prosciutto, ricotta, arugula, and balsamic glaze for good measure.

Prosciutto and Pear Pizza by Country Cleaver – Are you team fruit on pizza? Then this one is for you with fresh pears, prosciutto, mozzarella, gorgonzola, caramelized onions and topped with honey mustard for good measure.

Strawberry Spinach Salad Pizza by The Spiffy Cookie – Who else loves strawberry spinach salad? What if I served it on top of a pizza crust? Cause that’s what this pizza is all about.

Savory Grilled Pizza with Fig and Pears by Girl Carnivore – Grilled pizza and dessert just met and it was spectacular. The flavor combo in this Savory Grilled Pizza with Fig and Pears Recipe is one you will be making over and over!

Sweet ‘n’ Spicy Hawaiian Pizza by The Spiffy Cookie – If you’re a fan of pineapple on pizza, you have to try adding a little kick for the ultimate sweet and spicy Hawaiian pizza.

Which fruited pizza would you try first?

Three years ago: Sprinkle Chocolate Chip Cookies

Four years ago: Cinnamon-Sugar Blueberry Banana Bread

Eight years ago: Review: The No-Cook, No-Bake Cookbook

Ten years ago: Peanut Butter French Toast with Chocolate Syrup

A fluffy sourdough focaccia pizza crust is topped with pizza sauce, melty cheese, cup and char pepperoni, fresh basil, and a drizzle of hot honey.

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Jump to recipe

Up until the last couple of years, I never liked thick crust pizza. Mostly because my exposure was limited to Pizza Hut’s deep dish pan crust which I found to be oily and stale tasting – granted that was in the early 90s so I cannot report how it compares to the current times. I stuck to hand tossed or thin crust for the majority of the first 30 years of my life.

What is Columbus-style pizza?

My love of thin crust came in handy when I first moved to Columbus in 2003 and met their crunchy, thin, pepperoni-loaded, square-cut (aka party-cut or tavern-cut) pizza slices. But despite all the flak Columbus-style pizza gets nationally for it’s cracker-like crust, according to a book about Columbus pizza history one of the best nationally recognized pepperoni brands (and family-owned), Ezzo Sausage, is also made here! Even Alton Brown gives it his stamp of approval.

Of course Columbus pizzerias do not exclusively sell thin crust pizzas, there are plenty of other styles to go around including the more American-traditional hand-tossed triangle-cut slices. In fact, the first pizza served in Columbus was a thicker crust, and recently more varieties have come on the scene including those inspired by Chicago, Detroit, and even Sicily.

The first I had was Detroit-style and that’s the one that turned me over to the dark side of enjoying thicker crust pizza. Compared to my childhood memories, the crust was buttery, crispy on the edges, but also fluffy inside. It kind of reminded me of focaccia. 

Enter the sourdough focaccia pizza crust.

Fast forward to a year long commitment to my sourdough starter (we’ve been on an off for years but this is our longest running relationship thus far), and I’ve now perfected both focaccia and a focaccia pizza crust. Of course, topped with Ezzo’s cup-and-char pepperoni that I am lucky enough to find at a local grocery called Weiland’s in my neighborhood. Those crispy, thicker pepperonis literally turn into cups and collect little pools of grease (no blotting allowed).

Don’t forget the drizzle of hot honey, a post-oven topping that has also taken Columbus by storm thanks to Paulie Gee’s, that also takes up residence in those cups. I used to drizzle balsamic reduction all over my pizzas, but now I oscillate between that and hot honey. Other favorite post-oven toppings include: fresh basil (pictured here), ricotta, burrata, and fresh greens (especially arugula).

Six years ago: Redheads

Seven years ago: Sausage and Egg Breakfast Casserole

Ten years ago: Funfetti Cheesecake Pudding Dump Cake

SOURDOUGH FOCACCIA PIZZA

Print

Yield: 4 servings Prep Time: 20 Hours Cooking Time: 25 Minutes 25 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 3/4 cup ripe (fed) sourdough starter*
• 3/4 cup lukewarm water
• 1-1/2 tsp instant yeast
• 3 cups bread flour**
• 3 Tbsp olive oil, plus more for pan
• 1 Tbsp honey
• 1-1/2 tsp salt
• 1/2 cup pizza sauce
• 1 cup shredded fresh mozzarella***
• Pepperoni (preferably cup and char from Ezzo Sausage)
• Hot honey and fresh basil, for garnish

Directions

1. In a large bowl, combined the starter, water, and yeast in a large mixing bowl. Let sit for 5 minutes or until yeast starts to foam.
2. To the yeast mixture, add flour, oil, honey, and salt. Mix and knead (by hand or stand mixer) until smooth and elastic. If dry add more water, if too sticky add more flour. Place the dough in a greased bowl, cover, and allow to rise for 60 minutes*.
3. Gently fold the dough over three or four times, and let it rise for another 60 minutes*.
4. Drizzle about 2 tablespoons olive oil into the center of a large rimmed half sheet baking pan (13x18-inches). Transfer the dough to the pan, and turn it over to coat it with the oil.
5. Gently stretch the dough into the edges and corners of the pan. As soon as the dough begins to shrink back, cover it, and let it rest for 10-15 minutes. Gently stretch the dough again, repeating the rest once more, if necessary, until the dough fills the pan.
6. Cover the pan and transfer it to the refrigerator to let the dough rise for 14-16 hours (overnight).
7. The next day, remove the pan of dough from the refrigerator and preheat the oven to 425°F for 30 minutes with a rack placed on lower third of the oven.
8. Just before you're ready to bake, gently dimple the dough at irregular intervals with your fingers, pressing down firmly but not abruptly (don't want to deflate too much).
9. Spread pizza sauce over the top, then sprinkle with cheese, and top with pepperoni.
10. Bake for 20-25 minutes, until light golden brown and cheese is bubbly.
11. Remove from the oven. Allow it to cool slightly before topping with hot honey and basil, then slice and serve.

Notes

*If your sourdough starter is not very active, add 1-1/2 tsp active dry yeast. Amount of rise may vary based on starter activity. **You can use all-purpose but it's better with bread flour. ***For the true Columbus experience, add a mixture of Provolone and Mozzarella.

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