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.

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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
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 dough)

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.
7.  Bake 20-30 minutes or until bottom crust is golden brown.

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

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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

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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

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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

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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

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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

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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!

Gyro Pizza – Simple and Delicious

My new way to get pizza ideas is the check menu’s from pizza places.  Eric enjoys Sgambati’s Pizza.  I text him the menu to see if there was any one in particular he recommended for our Pizza Friday.  He suggested Cheese Lover’s, BBQ Chicken and Gyro.  I ended up making the Gyro and Cheese Lovers (without the feta).  (How do you like my fancy pizza cutter?  Gotta love my job!)  Here is how I whipped up these Simple and Delicious pizzas!!

Gyro Pizza

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Ingredients

1 # chicken thighs (lamb, pork, beef would work too.  It is up to you!)
1/3 cup olive oil
1 teaspoon oregano ( 2 teaspoons Chubritsa-Bulgarian Savory herb)
1 teaspoon basil
1 teaspoon paprika
2-3 cloves minced garlic
2 teaspoon cumin
1/2 teaspoon salt
1/2 lemon

Directions

1.  In a large bowl or food safe bag, add the above ingredients with 1 pound chicken thighs.  (I cut into strips) Marinate at least 4 hours or overnight if possible.  (Don’t forget to make the tzatziki. This is best if sets overnight too.)
2.  After you allow to marinate, heat frying pan at high heat. I don’t add oil,the oil from the marinate is enough.  Drop the chicken pieces into the pan and leave untouched for 1 minute. (Do not overcrowd the frying pan.  Overcrowd and you will steam the chicken.  Not overcrowd and the chicken browns fabulously!)
3.  Turn the chicken pieces and continue to fry for 4-5 minutes. Fry until browned.   (I have grilled the chicken on a skewer also.)  The chicken tastes great grilled and fried.  So pick your way and go from there!
4.  Chicken is ready for the gyro or gyro pizza

You need about 4 -5 ounces of the marinated cooked chicken for the pizza.  This evening we had the makings for gyros too.

Here is how I topped the pizza;

I did not use pizza sauce for this pizza.  Here is what we used:

2 Tablespoons olive oil with 1 clove minced garlic.  Mix together.
1 small red onion, chopped
1 medium tomato, diced
Mozzarella Cheese
Feta (Next time I will do half with feta and half without.  I forgot the feta last night.)
Tzatziki Sauce

I brushed the top of pizza with the olive oil/garlic mix.  Added chopped onion, diced tomato and mozzarella cheese (you could add feta too), then the marinated cooked chicken.  Baked at 475 degrees for 12 minutes.

When we took out some of the crew topped with tzatziki sauce, some did not.  Kent or I did not get a piece as the vultures fell upon this pizza.  I am making one for us for dinner tonight.  (shhhh…don’t let them know)  😉

Enjoy!!

 

 

 

 

 

 

 

 

 

 

Macaroni and Cheese Pizza

December 04, 2011, this was our first pizza that we made in the pizza challenge.  It is the Wisconsin pizza.  I started my blog with this pizza.  I have made it a few times since then.  I finally remembered to take some photos last night.  You have got to try this pizza.  Believe it or not, it is really delicious!

Macaroni and Cheese Pizza

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Ingredients

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Elbow Macaroni, cooked
1 cup Mozzarella cheese, shredded
1 cup Cheddar cheese, shredded
1 small onion, diced
3 Tablespoons butter
3 Tablespoons flour
1 cup milk

Directions

  1.  Melt butter on low heat in medium saute pan.   Add onion and cook for 3-5 minutes, until translucent.  Add flour and mix together.  Add milk, turn up heat to medium and stir until thickened.  Remove from heat.
  2. Boil water for elbow macaroni.  I put 2 cups of elbows in boiling water.  Cook according to directions.  (You could probably get away with 1 cup but I always like extra pasta!)
  3. Top pizza with roux, elbow macaroni, mix of cheddar and mozzarella cheese.october 033
  4. Bake at 475 degrees for 10-12 minutes.

Simple and very delicious!!

Chicago Deep Dish Pizza

I have tried a couple of different recipes for the Chicago Deep Dish pizzas.  This one was a hit.  Kent said it was better than Pizzaria Uno.  I got this recipe from America’s Test Kitchen.  Everyone liked this pizza; Eric, Martin II, Kaitlin, Lily, Paige, Kent and myself.  Rachel likes my usual pizza dough so she passed on this one.   Love this awesome recipe.  It is also really simple and no brainer delicious!!

Chicago Deep Dish Pizza Dough

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Ingredients

3 1/4 cups (16 1/4 ounces) unbleached all-purpose flour (I weigh the ingredients if I can)
1/2 cup (2 3/4 ounces) yellow cornmeal
1 1/2 teaspoons table salt
2 teaspoons sugar
2 1/4 teaspoons instant or rapid-rise yea
1 1/4 cups water (10 ounces), room temperature
3 Tablespoons unsalted butter, melted, plus 4 tablespoons, softened
1 teaspoon plus 4 tablespoons olive oil

Pizza Sauce (this is quite delish!)

2 tablespoons unsalted butter
1/4 cup grated onion, from 1 medium onion (see note)
1/4 teaspoon dried oregano
Table salt
2 medium garlic cloves, minced or pressed through garlic press (about 2 teaspoons)
1 (28-ounce) can crushed tomatoes (see note)
1/4 teaspoon sugar
2 tablespoons coarsely chopped fresh basil leaves
1 tablespoon extra-virgin olive oil
Ground black pepper

Toppings

1 pound mozzarella cheese, shredded (about 4 cups) (see note)
1/2 ounce grated Parmesan cheese (about 1/4 cup)
4 ounces of meat (I used sausage on one of the  pizzas)

Directions

1.  Mix flour, cornmeal, salt, sugar, and yeast in bowl of stand mixer fitted with dough hook on low speed until incorporated, about 1 minute. Add water and melted butter and mix on low speed until fully combined, 1 to 2 minutes, scraping sides and bottom of bowl occasionally. Increase speed to medium and knead until dough is glossy and smooth and pulls away from sides of bowl, 4 to 5 minutes. (Dough will only pull away from sides while mixer is on. When mixer is off, dough will fall back to sides.)

2.  Using fingers, coat large bowl with 1 teaspoon olive oil, rubbing excess oil from fingers onto blade of rubber spatula. Using oiled spatula, transfer dough to bowl, turning once to oil top; cover tightly with plastic wrap. Let rise at room temperature until nearly doubled in volume, 45 to 60 minutes

3.  While dough rises, make your pizza sauce.  Heat butter in medium saucepan over medium heat until melted. Add onion, oregano, and 1/2 teaspoon salt; cook, stirring occasionally, until liquid has evaporated and onion is golden brown, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds. Stir in tomatoes and sugar, increase heat to high, and bring to simmer. Lower heat to medium-low and simmer until reduced to 2 1/2 cups, 25 to 30 minutes. Off heat, stir in basil and oil, then season with salt and pepper. (This sauce is great for any pizza.  Deep dish or not!)

4.  Adjust oven rack to lower position and heat oven to 425 degrees. Using rubber spatula, turn dough out onto dry work surface and roll into 15- by 12-inch rectangle. Using offset spatula, spread softened butter over surface of dough, leaving 1/2-inch border along edges.  Starting at short end, roll dough into tight cylinder. With seam side down, flatten cylinder into 18- by 4-inch rectangle. Cut rectangle in half crosswise. Working with 1 half, fold into thirds like business letter; pinch seams together to form ball. Repeat with remaining half. Return balls to oiled bowl, cover tightly with plastic wrap, and let rise in refrigerator until nearly doubled in volume, 40 to 50 minutes.

5.  Coat two 9-inch round cake pans with 2 tablespoons olive oil each. Transfer 1 dough ball to dry work surface and roll out into 13-inch disk about 1/4 inch thick. Transfer dough to pan by rolling dough loosely around rolling pin and unrolling into pan. Lightly press dough into pan, working into corners and 1 inch up sides. If dough resists stretching, let it relax 5 minutes before trying again. Repeat with remaining dough ball.

6.  For each pizza, sprinkle 2 cups mozzarella evenly over surface of dough. Spread 1 1/4 cups tomato sauce over cheese and sprinkle 2 tablespoons Parmesan over sauce. Bake until crust is golden brown, 20 to 30 minutes. Remove pizza from oven and let rest 10 minutes before slicing and serving.