Left Over Pizza Breakfast Casserole

I saw this  recipe in “allrecipes Magazine”.  Yes, they not only have their website but they have a nice magazine.  Kent and I enjoy breakfast pizza but have never tried left over pizza in a casserole.  Most every Friday we have pizza.  This Friday we did a cheese pizza and a 3 meat pizza.  The meat pizza this week had sausage, bacon and Canadian bacon.  Ready for a nice “Simple and Delicious” casserole? Here it is:

Left Over Pizza Breakfast Casserole
(compliments of allrecipes.com)

IMG_9288

3 slices leftover sausage pizza, cut into 3/4 inch squares (or 3 cups) Whatever pizza you have left over is perfect!
1 cup shredded mozzarella cheese
4 eggs, beaten
1 cup milk
1/3 cup chopped onion
3 Tablespoons butter, melted
1 clove garlic, minced (optional) I say add it in!
1 teaspoon dried oregano
1/2 teaspoon salt and 1/4 teaspoon pepper (I use kosher salt.  If you use table salt use 1/4 teaspoon. OR; don’t add at all. This was not part of recipe.)
1/4 cup grated Parmesan cheese
1/4 teaspoon crushed red pepper or to taste (I lightly sprinkled on top)
Pepperoni slices or any other meat if you desire.  I did not add any more, we had plenty this week! However, Canadian Bacon or some fried bacon would be yummy.

Directions

  1.  Preheat oven to 350 degrees.  Coat a 2 quart baking dish with cooking spray.  (I used my 8 inch square pyrex dish.)
  2. Arrange pizza squares in prepared baking dish and top with mozzarella.
  3. Whisk together eggs, milk, onion, melted butter, garlic and oregano in a large bowl; pour over pizza. Sprinkle with Parmesan and crushed red pepper then cover with foil.
  4. Bake 30 minutes. Remove foil and top with pepperoni or other meat if using.
  5. Continue baking, uncovered, until eggs are set and Parmesan is melted, about 20 minutes.

With everyone worrying about calories in my world I am going to start posting calories if noted in recipe.  Per 1 cup serving: 446 calories.  Have a piece or 1/2 a piece, it is worth it!

Enjoy!!IMG_9287

Pizza Dough – My 2019 Go To Dough

Got a call from Martin in NYC today.  He was attempting to make pizza dough. He made me realize I needed to update the instructions on this recipe. YIKES!

Needless to say, I make pizza almost every Friday.  I have a couple of ‘go to’ recipes for pizza dough.  Any pizza dough I make I throw into a food processor.  It is quick and painless.  Here is one I have been using a lot lately.  It is a great recipe for 1 pizza.  You could split in half for 2 personal size pizzas.  Here it is;

Go To Pizza Dough 2019

IMG_5730

Ingredients

  • 2 1/2 cups (300 grams) unbleached all-purpose flour
  • 1 teaspoon granulated sugar
  • 1 teaspoon active dry yeast
  • 1 teaspoon kosher salt
  • 7 ounces warm water (105 degrees F – 115 degrees F)
  • 1 tablespoon extra virgin olive oil (extra for the counter when you take out of bowl)
  • 1-2 tablespoons cornmeal or semolina, for the pizza peel (if you don’t have, use flour)
  1. Place dry ingredients in bowl of food processor or stand up mixer or mixing bowl if doing by hand.  Pulse or mix the dry ingredients together.  If using stand up mixer you can use the dough hook or the beater.
  2. Add water and oil slowly through the food processor tube or into the mixer bowl. Mix until a ball is formed. If doing by hand mix the ingredients together and place the dough on a floured counter. Knead the dough into a ball.
  3. Place some oil (1 Tablespoon) on counter and place the dough on counter.  Roll in the oil and form into a small ball.
  4. Place dough in 2 quart bowl sprayed with oil.  Cover with plastic wrap.
  5. At this point you can put in your refrigerator overnight and take out 2-3 hours before you plan on using it. (When I put in the fridge overnight I use a gallon storage bag.)
  6. Or, put in draft free area, let rise 2 hours and use that day.

Put on your favorite toppings and bake at 475 for 10-15 minutes.

Simple and Delicious!  Enjoy!!

 

Veggie Pesto Pizza – Simple and Delicious

Lily and Paige enjoy a restaurant in town called Rustique Pizzeria and Lounge.  Believe it or not, I have never been there.  Paige enjoyed the Veggie Lover’s Pizza.  She requested this for New Years Eve but with the bad weather we ended up making it Friday.  Paige, Rachel and I really enjoyed this pizza.

Veggie Pesto Pizza

img_9047

Ingredients
(PREHEAT OVEN 475 degrees)

Pizza Dough (you can make or buy at your local grocery store)
Pesto (you can do the above)
Artichoke Hearts (I bought a jar)
Mushrooms (I bought a jar of these too.  My family likes them out of a jar.  I don’t like them fresh or in a jar but they were good on this pizza!)
Spinach (I bought fresh)
Roasted Red Peppers (I bought a jar of these too! You can roast your own if you like.)
Onions (you can use red, white, yellow or a shallot.  I used a shallot.)
Black Olives
Mozzarella Cheese
Parmesan Cheese (if you like)

Directions

  1.  Spread pesto over the pizza dough.
  2. Add the rest of the ingredients as you wish and top with cheese. img_9001I did not measure any of the ingredients.  I think you got this!!
  3. Bake at 475 degrees for 10-15 minutes.

img_9002 The Friday Motley “Crew” begging!

Enjoy!!

Breakfast Pizza

The holidays are arriving.  Breakfast pizza is great for a crowd or a hungry few.  You can prepare the dough, meats and shred your cheese the night before.  Wake up and throw it together the next day.  For this pizza I use my cast iron or stainless steel skillet.  You can do any combination of meats/veggies you want.  We generally do sausage and Canadian bacon for the meat combo. Bacon is also a nice touch.

IMG_8923

Breakfast Pizza

Preheat oven to 475 degrees

4 pieces of bacon, cut in 1/2 inch pieces
4 pieces of Canadian bacon, cut in quarters (I use ham too, cut into 1/2 inch pieces)
3-4 ounces ground breakfast sausage (or 4-5 breakfast sausage links)
1 small onion, chopped
1 small green or red bell pepper, chopped
4 eggs
1-2 Tablespoons milk
1 Tablespoon butter, softened to brush over pizza dough
Mozzarella, Cheddar or Monterey Jack Cheese (1-2 cups depending on size of pizza)

1.  Fry bacon until crisp, remove from fry pan with slotted spoon and place on paper towel.
2.  Fry sausage until done, also remove from fry pan and place on paper towel.
3.  Whisk eggs with 2 Tablespoons milk.
4.  Spread pizza dough in greased stainless steel or cast iron skillet. (you could use a 9×13 pan too.  It has to have some edging so the egg doesn’t drip off the top. I’ve done that, it makes a mess!)
5.  Brush dough with softened or melted butter.
6.  Top pizza dough with sausage, onion, pepper, bacon, Canadian bacon, pour egg mixture over the meat and add cheese of your choice. (I also put a little salt and pepper on top of the toppings before placing cheese on top.)
7.  Bake 20-30 minutes or until bottom crust is golden brown. (Be sure to check the bottom of pizza and see that it is lightly browned.)

That is it.  You will really enjoy this pizza.  Simple and delicious!

Margherita Pizza – Simple and Delicious

Eric wanted a Margherita Pizza and Lily wanted a Ham Pizza this week.  I miss making different pizzas on Fridays.  Lately we have been making the typical cheese and sausage pizzas on Fridays.  I didn’t think the Margherita Pizza was much different from a cheese pizza but it definitely was.  What a simple and delicious change from our usual Friday night pizzas.  I checked out all the different pizzas I have done throughout the years on my blog this morning.  I think I need to take an idea from my blog each week. Unbelievable how many different pizzas I have done through the years.

Here is the recipe to the one I made last night;

Margherita Pizza

IMG_5729IMG_5730

Ingredients

Pizza dough

  • 2 1/2 cups (300 grams) unbleached all-purpose flour
  • 1 teaspoon granulated sugar
  • 1 teaspoon active dry yeast
  • 1 teaspoon kosher salt
  • 7 ounces warm water (105 degrees F – 115 degrees F)
  • 1 tablespoon extra virgin olive oil
  • 1-2 tablespoons cornmeal or semolina, for the pizza peel

If you don’t want to make your own dough you can buy it at the store.  I make my own dough each Thursday evening.  I put all the ingredients in my food processor and mix until a ball forms.  Food processors are the best invention, ever!

Directions

  1.  Place above ingredients in food processor (or stand up mixer or bowl and mix by hand.). Mix until ball forms or knead into a ball.
  2. Put teaspoon of olive oil on counter.  Place dough on counter and form into ball.  Spray plastic bag or bowl with cooking spray.  Place ball of dough in bag and place in fridge.  If you are planning on making that day place in bowl sprayed with cooking oil, cover and let rise 2 hours. Be sure to place bowl in warm place. If you decide to put in fridge take out a 2-3 hours before you want to use it.

Ingredients for Pizza Topping

  • 1 cup pureed or crushed San Marzano (or Italian plum) canned tomatoes
  • 2-3 fresh garlic cloves, minced with a garlic press
  • 1 teaspoon extra virgin olive oil, plus more for drizzling
  • 1/4 teaspoon freshly ground black pepper
  • 1 teaspoon kosher salt
  • 1/4 cup grated parmigiano-reggiano cheese, plus more for serving (I use my microplane)
  • 7 ounces fresh mozzarella cheese, cut into 1/2-inch cubes (fresh mozzarella NOT packed in water)
  • 5 – 6 large fresh basil leaves, (I chopped the leaves, you can break up by hand too.) Plus more for garnish
  • Crushed dried red pepper flakes (optional)

Directions

  1.  Preheat oven to 550 degrees or as high as your oven can go.  Some can’t go that high. Be sure your pizza stone is in the oven getting nice and hot.
  2. Mix together the crushed tomatoes, minced garlic, olive oil, salt and pepper.
  3. I use a pizza peel.  I place a piece of parchment paper on the peel and spread some semolina flour or corn meal on it.  You can use all purpose flour too.  If you don’t have a pizza peel, improvise. You could use a larger flat cookie sheet or back of cookie sheet. Advice – buy parchment paper.  It is a life saver!
  4. Drizzle olive oil on the dough.  Brush olive oil all over the pizza dough.
  5. Spread tomato sauce over dough.  (I used about 3/4 of a cup.)
  6. Place the mozzarella cheese on pizza.
  7. Add the shredded basil.
  8. Bake 8-10 minutes.  Longer, if baking at a lower temperature.
  9. Take out of oven.  You could add more basil, parmesan cheese or crushed red pepper to your delicious piece of pizza if you like.

ENJOY!

Purple Pig (or Pulled Pork Pizza)

I make this pizza enough I think it deserves it’s own post.  It is also posted under Indiana for the 50 States, 50 Pizza challenge.  (That is the reason I started my blog.  This pizza is the biggest hit in our house.  I keep trying to top it but it still comes out the winner, hands down.  Simple and Delicious AND Unbeatable!   🙂

Purple Pig Pizza

img_4879

 

Ingredients

Small head purple cabbage, sliced thin
Marzettis Cole Slaw Dressing (or whatever brand you like or make your own)
Pork Shoulder or Pork Butt roast or spare ribs
Barbecue Sauce (we use Sweet Baby Ray’s)
1 clove garlic, minced
1/4 cup olive oil
3-5 cheeses (I use a combination of mozzarella, cheddar, monterey jack, provolone and Parmesan.  You can use as many cheeses as you want, one or five.  I like combos on this pizza)

Directions

1.  I buy a large roast (5-7#), slow cook over night in the crock pot. (Or do during the day while at work.)  I generously season with salt and pepper. (I will also use a rub it just depends on my mood and what I feel like doing that day.) When the roast is done I let cool down and then shred it.  I freeze what I don’t use in small baggies.  That way I have it for spur of the moment Purple Pig pizzas or pulled pork sandwiches.
OR
2.  Buy a 1-2# package of spare ribs.  Preheat oven to 275. Place on baking sheet (or slow cooker).  Season with garlic powder, salt and pepper. Cover with aluminum foil. Cook low and slow for 2-3 hours.  The ribs are easy to shred. They fall right off the bone and work great with this pizza.  I ended up doing this method yesterday and it worked out perfectly!
3. I slice the cabbage and add coleslaw dressing. Be careful when adding the dressing, a little goes a long way. (Sometimes I will add a shredded carrot to the mix.)
4.  I take the shredded pork that I will be using for the pizza and mix barbecue sauce with it.  It is up to your taste how much you add.
5.  Combine the olive oil and minced garlic.
6.  Brush the pizza dough with the olive oil/garlic mixture.
7.  Add cheese, pulled pork mixed with the barbecue sauce and purple cabbage.
8.  Bake at 475 degrees for 12-15 minutes.

Enjoy!!

 

 

Pizza Verdure

I am a fan of  anything spicy, salty and drizzled with balsamic vinegar.  Those combinations would be Pizza Verdure.  Verdure means greenness of growing vegetation.  So, as you must be aware there is no meat on this pizza.  I am okay with that.  Here is my version of this Simple and Delicious Pizza!

Pizza Verdure

IMG_4480

2 – tomatoes, sliced thin (I used vine ripened.  You could use whatever you want)
2 servings or 10 Black Olives, sliced
2 servings or 10 green olives, sliced
4-5 Pepperoncini, sliced
1 Tablespoon capers
3 tablespoons olive oil
1 clove garlic, minced
1 Tablespoon rosemary, chopped (I used fresh, you could use dried)
1-2 Teaspoons dried oregano  a
Balsamic Vinegar
Provolone Cheese, 3-4 slices – sliced into 1 inch strips
Grated Parmesan cheese, 1 cup

Preheat oven to 475 degrees, baking time; 12-15 minutes. (I check the pizza at the halfway point and turn the pizza stone from front to back.) Also, my stone is in the oven while it is preheating.  When I prepare my pizza I use a peel, top with parchment paper, put some flour on parchment paper and using my hands push the dough into a 12 to 14 inch circle (or not so much a circle).  Put on the toppings and then slide that pizza onto the stone.  When you use parchment paper the pizza slides right onto the stone.  🙂

For the Pizza Verdure; Mix olive oil and clove of garlic together.   Use as your base on the pizza.  I use a pastry brush to spread over dough.  Layer the tomatoes, pepperoncini, olives, capers and provolone.  On top of the provolone spread grated Parmesan cheese, rosemary, oregano and drizzle with balsamic vinegar.IMG_4478

All I can say is AWESOME!   Oh, so simple and delicious!!

 

 

 

 

 

Cheeseburger Pizza

Eric suggested grilling burgers for Friday this week. I thought a cheeseburger pizza would be another option.  Too lazy to grill burgers!  I did have leftover topping and we will use that on a roll like a Sloppy Joe for leftovers this weekend. Everyone really liked this pizza.   No complaints in this house!! Super simple and quite delicious.

Cheeseburger Pizza

image

 

1 pound ground beef
2/3 cup ketchup
2 Tablespoons yellow mustard
1/2 cup diced dill pickles
2 cups cheddar
1/4 cup ketchup (for base of pizza)

1.  Brown the ground beef.  Drain off fat.
2.  Put ground beef in medium bowl and add ketchup, mustard and diced dill pickles. Mix together.
3.  Top the pizza with 1/4 cup of ketchup, 1/2 the ground beef mixture (freeze the other half for next time or use for Sloppy Joes!) and shredded cheddar (or whatever cheese you like).
4.  Bake at 475 degrees for 10-12 minutes.  I set the timer for 5 minutes and turn the pizza stone half way around.  That makes for a more even golden crust.   ENJOY!!

Tip for you; When you prepare your dough  use parchment paper, lightly floured.  That prevents the dough from sticking to your wooden peel.  Works every time!

Cheesy Garlic Pizza

Eric suggested this for our Friday festivities.  This was super simple and really delicious.

Cheesy Garlic Pizza

IMG_3779.JPG

Ingredients

4 Tablespoons butter, softened
3-4 bulbs, minced garlic
1/2 cup parmesan, grated
1 1/2 cups mozzarella, shredded
1 16 ounce pizza dough

Directions

Preheat oven 475 degrees.

  1.  Mix together butter and minced garlic.  If you can put in fridge overnight that is great.  Not necessary though.
  2. Spread garlic butter over  pizza dough.
  3. Spread with Parmesan cheese.
  4. Spread mozzarella over pizza.
  5. Bake in 475 degree oven for 10-15 minutes.  That’s it.  DONE.

OH MY GOODNESS. This is so easy and absolutely delicious.  Just DO IT!

Muffaletta Calzone

Getting kind of bored with pizzas only on Fridays.  Decided to shake it up a bit this week.  I found this calzone recipe awhile ago at Cook’s Country website.  I love muffaletta and thought this recipe sounded easy enough for a Friday night.  It was a crowd pleaser and one to make again and again.  We also had some delicious hamburgers, roasted potato wedges, deviled eggs and mini fruit pizzas.  Something for everyone!

Muffaletta Calzone

IMG_3710

6 ounces thinly sliced deli salami
1/4 cup pitted olives, chopped
1/4 cup drained jarred roasted red peppers, chopped
1/4 cup drained jarred banana peppers, chopped
1 garlic clove, minced (2 doesn’t hurt)
1 (1-pound) ball ready made pizza dough (here is my simple recipe)
6 ounces thinly sliced mortadella
6 ounces thinly sliced provolone
6 ounces thinly sliced mozzarella
2 Tablespoons extra virgin olive oil

Directions

  1.  Adjust oven rack to upper middle position and heat oven to 450 degrees. Arrange salami on large plate lined with paper towels. Cover with 2 more paper towels and microwave until fat begins to render, about 1 minute.  Combine olives, red peppers, banana peppers and garlic in bowl.
  2. On lightly floured work surface (I line with parchment paper), roll dough into 14 inch round about 1/4 inch thick.  Layer half of salami, mortadella, provolone, and mozzarella on half of dough round, leaving 1 inch border around edges.  Spoon olive mixture over mozzarella and layer with remaining salami, mortadella, provolone, and mozzarella.IMG_3703  Brush edges with water, fold over filling and crimp to seal.
  3. Brush 1 tablespoon oil over rimmed baking sheet.  Transfer calzone to prepared baking sheet and cut four 1 inch slits on top of calzone.  Brush with remaining oil and bake until golden brown, about 20 minutes. (I baked 20 minutes and it turned out great)  Serve.

I know it sounds like a lot of meat and cheese but it is the perfect amount.  I promise you will not be disappointed.  Enjoy!