We had another enjoyable Pizza Friday. For our state pizza we chose Montana. This pizza is from When In Rome Mediterranean Restaurant, Big Fork, Montana. The name of the pizza is “Best Pizza Ever”. We started the evening with a cheese pizza on whole wheat pizza crust, then the Purple Pig Pizza (remember Indiana). The Cheese pizza on whole wheat pizza crust was quite delicious. We all agreed this was the best crust yet. The Purple Pig pizza is with pulled pork. Martin really likes this one. Eric, now that he is eating meat, is also a fan. YUMMY!
We finished the night with Montana, “Best Pizza Ever”. This pizza was on a whole wheat pizza crust with pizza sauce, gorgonzola cheese, roasted red peppers, red onion, garlic and pepperoni topped with Mozzarella.
The Gorgonzola cheese is an Italian Blue Cheese and had quite the bite. I thought all the flavors went really well together. However, the cheese was a bit too much for me. Kent, Martin and Sean really enjoyed this pizza. The crust was a definite plus and I will be making Whole Wheat Pizza Crust on a regular basis. Martin and Sean really liked the flavor of the cheese. They both like strong flavored cheeses and that works for them. Kent thought all the flavors worked really well together. He thought the cheese had a bite but he liked it. Kyle did not like it. Jordan ate half and threw out the rest! I think you know what he thought about it. 😦 Rachel was okay with it but would not want it again. Eric opted out of this one. I would make this one again. It was easy to make and even though the cheese had a bite it went really well with it.
Another wonderful Friday. Family, friends, food and fun! Can’t ask for more than that can you?
Utah was the state for this Pizza Friday. Utah was a Roasted Corn Pizza with chiles, red onion, gremolata and parmesan cheese. I also made our usual veggie pizza and meat pizza. Everyone seems to like the sausage, bacon and Canadian bacon pizza every Friday. That one is a good fall back for fails. 😉
Here is what I did for Utah;
1 lemon (peel the zest from the lemon)
1/4 cup parsley
3-4 garlic cloves chopped
Chop finely the zest from the lemon, chop 1/4 cup parsley, chop garlic cloves. Mix all together.
Roasted Corn Recipe
In a frying pan I melted a 1/4 cup butter over low heat. (If you wanted to use olive oil or less butter you could. I am not afraid of butter…ever!) Added a chopped jalapeño, chopped poblano chile pepper, 1/2 cup chopped red onion with some salt & pepper. In the meantime I prepared a 16 oz bag of frozen corn. I rinsed that in cold water and then put on a towel to remove the moisture. I mixed the corn in with the peppers & onions. I then put on a baking tray brushed with olive oil and placed a 350 degrees oven. I let that bake for about 45 minutes.
To prepare the pizza I used olive oil as a base. I added the roasted corn mix, gremolata then the parmesan cheese. I kind of overdid the gremolata. 😦 Here are the results; Kent; flavors too much, Kyle; too salty, Eric; crust was good but the flavors were overpowering especially the lemon, Martin; earthy garlic flavor, taste lingered; Sean; first bite was great, too much after that bite, very heavy, Katrina; way too much flavor, Rachel and I; we liked it (what do we know?) 😉 This pizza combo didn’t work for the majority of us. Next time, less gremolata. However, we had some leftover roasted corn and that was very delicious. I would definitely make roasted corn again. Sometimes it work, sometimes it doesn’t, that is life isn’t it?! That is what makes things interesting! Keep moving forward… 🙂
The pizzas I made this week were cheese pizza for Eric & Rachel, sausage pizza for Kyle, a pizza request from Martin was a little different and I will hit on that when I post the photo. The Texas pizza was the Hill County pie from West Crust Artisan Pizza Pies, Lubbock TX. This pizza was brushed with olive oil, topped with mozzarella and feta cheese, red onions, bacon and……glazed pecans. Yes, glazed pecans and this pizza was DELISH!! (I will post the Glazed Pecan recipe in my “Recipe” section.) Kent, Jordan and myself thought this pizza was quite tasty. Jordan said the sweet, salty flavor really worked great. I have to agree with him on that one. Only thing was the glazed pecans got kind of dark. Next time I would put the pecans on before the cheese. Other than that it was a success.
Martin had an idea for his pizza; Brushed with olive oil, light coating of pizza sauce, provolone, basil, fresh mozzarella, shredded mozzarella,& sliced tomatoes.
Then when I took it out of the oven, he wanted topped with cucumbers. Yes, I said cucumbers and Martin loved it.
By the time I did this pizza I was too full from the Texas pizza to try it. Martin took it all home so I didn’t get to try a piece! 😦 Next time I guess. Another pizza Friday come and gone. See you next week!
Our pizza this week was from Bar Centro in Cleveland OH called the Sunnyside Pizza. I used the New York Pizza Dough recipe for this one. I started by brushing on melted butter, added slices of provolone cheese, topped cheese with pancetta (I bet you could use bacon), cracked an egg in middle of pancetta, then finished by adding parsley. When I took it out of the oven I added black pepper. Don’t forget the black pepper!
Kent helped me with this one. He suggested I make the pancetta so that it was like a bowl. That way the eggs would stay in place. I ended up using 2-3 slices of pancetta and formed a bowl. (Pancetta is a very thinly sliced Italian bacon.) I then cracked the egg into the pancetta “bowl”. I think you can see by looking at the photo how we did that, right?
Kent, Martin, Jordan and myself tried this one. We liked it. Kyle is not a fan of eggs. He had his usual sausage pizza. Eric & Rachel had the vegi pizza. Martin also enjoyed the vegi pizza. I made half with mushrooms for Rachel. Martin also really likes mushrooms so he had 2 pieces of that before the Ohio Pizza.
We enjoyed the OH pizza. This would be a great breakfast pizza. Kent did say as far as leftovers, not so great. This one needs to be eaten freshly made. Not as delicious the next day. This one is a winner and we will be making this for breakfast (or dinner) very soon. 🙂
Believe it or not North Carolina is a Buffalo Chicken Pizza. To start this pizza I put a whole chicken in the crock pot at midnight. When I got up this morning it was all done. 🙂 I wanted to have moist chicken to use for tonight. I thought a whole chicken would be a nice idea. I bought some Louisiana Chicken Wing Sauce. I used the semolina pizza crust. (I have that recipe on my blog). I started with a light brushing of the chicken wing sauce on the pizza dough, topped with mozzarella cheese, pieces of chicken wing, leg and thigh, topped with a swirl of chicken wing sauce.
Kent and I checked this one out. Neither of us were really impressed.
Kyle says he will try later tonight. (I think he just wanted to make me happy), Martin says he wants me to save him a piece to try tomorrow. Of course, Eric will never try it. He enjoyed his vegetarian pizza with red & green peppers and onions. Rachel wanted black olives and green onions. I just did half and half on one pizza dough. I made Kyle a sausage, bacon and canadian bacon pizza.
Do you really think Kyle or Martin will try this one? We will see. If they do I will let you know what they say. It was a very easy pizza just not something we enjoyed. If you like chicken wings on pizza you will like this one.
We had our pizza night on New Years Eve. HAPPY NEW YEAR!
I made 4 pizzas; cheese, veggie, sausage and the Indiana pizza called “The Purple Pig”. This was a pulled pork sandwich on a pizza crust. I started by topping the crust with garlic and olive oil, 5 cheeses, pulled pork that I mixed with barbecue sauce and purple cabbage slaw.
Kent baked the pulled pork that morning. The night before I made a rub he put on the pork shoulder (you can use pork butt too). We put it in the fridge overnight. Sometimes I use rub and sometimes I don’t. (I will put the rub recipe under my “Recipes”) Kent really likes pulled pork sandwiches so we go through this routine a few times a year. I also put the pork with very simple seasoning of salt and pepper in the crock pot when I leave for work and it is ready when I get home.
The Purple Cabbage Slaw was simple. I sliced a red cabbage into thin slices, shredded 2 carrots (about 1 cup). I mixed the cabbage and carrots with 2-3 Tablespoons Marzetti’s Slaw Dressing. Not too much, a little goes a long way. (Sometimes I am lazy and don’t use the carrots.)
Kent and Martin loved it. I thought it could have used more meat and barbecue sauce. Kent and Martin disagreed. They both want me to make this one again. Pam and Tom (friends over for New Year’s) thought it was good but would prefer a sandwich. This pizza is a hit in our house. Since I first made it we have made it several more times. It is very popular with everyone!!
Hawaii was the State for this Pizza Friday. To be honest the pizza that Food Network chose for Hawaii was something I knew our family would not eat. I enjoy making these pizzas and I want to make pizzas at least one person will try. The Hawaii pizza that I should have made had anchovies on it. Even Kent said NO to that.
So, we did a pizza we have never eaten that Martin suggested as being “Hawaiian”. We used barbecue sauce, topped with mozzarella, red onion, canadian bacon and pineapple chunks. Martin enjoyed it and brought that home. Kent thought is was ok but not a fan. No one else tried it.
Of course I made a cheese pizza with parmesan crust for Eric, sausage and canadian bacon pizza for Kyle and a mashed potato pizza for Rachel.
Would I make the Hawaiian pizza again? Yes, only if Martin asks me.
Nebraska’s pizza is a Classic Hamburger Pizza from La Casa Pizzaria in Omaha. This pizza is topped with pizza sauce, add seasoned hamburger, mozzarella and cheddar cheese. It also called for a twisted crust but I did not do that. Maybe next time! (I will put the hamburger recipe I made in a separate post.) I also had the usual cheese pizza and sausage pizza. Kent, Kyle and myself had the hamburger pizza. Martin & Rachel filled up on the cheese pizza so they couldn’t try it. Kyle thought it was bland. (That is why I ended up making a sausage pizza.) Kent and I thought it was far from bland and thoroughly enjoyed it.
I also used a different pizza crust recipe which turned out to be quite tasty. I made fresh pasta last weekend with Semolina flour. While I was making the pasta I thought Semolina flour would make a good pizza dough too. I found a recipe that worked out great. The crust was liked by all. Eric actually thinks this crust is the best one I have made yet. It was a crispy yet dense crust.
Martin and Jordan popped over tonight to try the hamburger pizza leftovers…GONE. None left. They were bummed. Guess I will have to make this one again!
Another successful Friday night. This pizza is from Hideaway Pizza and it is called “Big Country”. For this pizza I used the thin crust dough recipe. The toppings were polish sausage, pepperoni, canadian bacon, mozzarella and cheddar cheese. This pizza was okay for OK. It was a lot of meat so not a personal favorite. Kent and Kyle enjoyed this one. The rest of us – not so much. However, there is none left. So, not so bad!
We also had a cheese pizza for the vegetarians or less adventurous. Also, I made a Banana Hazlenut Chocolate pizza. I will explain this pizza in a separate post.
Another Friday & State, come and gone!
This week I made 4 pizzas! Again I used the New York Style pizza crust (in the food processor). First I made a cheese pizza, then a sausage and Canadian bacon pizza, mashed potato pizza and finally the Yuppie pizza from Vinnie Van Go-Go’s, Savannah, GA. Toppings for this pizza are, banana peppers (I had to use a yellow bell pepper – that is what I get for going to a grocery store I NEVER go to…now I know why!), artichoke hearts, spinach, tomatoes, feta cheese, mushrooms and spicy Italian sausage. I did a slight revision on this pizza. To start I brushed the crust with olive oil mixed with garlic and rosemary. I did this last minute and was happy with the final result.
Kyle, Eric and Rachel were too full from their pizza requests to try it. Martin came later and brought his friend, Kenneth. They both liked the Georgia pizza. I am pretty sure Kenneth liked the mashed potato pizza much more! Kent, Martin and I enjoyed the Yuppie pizza. It was so flavorful with all the toppings. The feta cheese I use is Valbreso Feta which is a french feta made from sheep’s milk. This feta has a bit more of a bite and added to that flavor. Personally, I thought all these flavors went really well together. It was a yummy Yuppie pizza!