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

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.

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

 

 

 

 

 

Italian Salad Dressing – Simple and Delicious

I eat lots of salads.  Here is a very simple and delicious dressing.

Italian Salad Dressing

Ingredients

1 cup vegetable oil (Canola, Olive – whatever you like)
1/4 Red Wine Vinegar (or balsamic – depends on my mood – I do love my balsamics!!)
1 teaspoon salt
1 teaspoon sugar
1 teaspoon dry mustard
1 teaspoon dried basil
1/2 teaspoon dried oregano
1/4 teaspoon pepper
2 cloves garlic, minced

Directions

Shake all ingredients in a tightly covered container.  Refrigerate at least 2 hours.  Shake before serving.

Told you it was easy!!

Strawberry Balsamic Bacon Pizza

This was a pizza I made in 2012!!  When I was organizing my blog I saw it and thought I would give it another try tonight.  Martin2 and his friend Kaitlin along with Paige enjoyed this Simple and Delicious pizza.  It is funny, the last time I made this pizza was 3 years ago. Maybe I should organize my blog more often!

Strawberry Balsamic Bacon Pizza
(slightly adapted recipe from  Annie’s Eats blog)

Sauce

1/4 cup balsamic vinegar
1/2 cup strawberry jam
1 Tablespoon Sriracha Chili Sauce

Ingredients for pizza

Pizza Dough
Olive Oil, for brushing
8 slices bacon (cut into 1/2 inch pieces, cooked until crisp)
1 small yellow or vidalia onion
Mozzarella Cheese
1/2 cup freshly, grated Parmesan Cheese
2-3 Tablespoons fresh parsley
1/2 cup diced strawberries

Directions

1.  Add the balsamic vinegar to a small saucepan over medium high heat.  Bring to a boil, reduce to a simmer and let cook 3-4 minutes or until reduced by about have with a thick, syrupy texture.  I usually take off the heat after the 3-4 minute time period.  As the sauce cools it thickens.  (That is my experience at least.) In a small bowl, combine the balsamic reduction, strawberry jam and sriracha chili sauce.  Set Aside.

2.  To make the pizza, preheat oven to 475 degrees.  Be sure to preheat pizza stone for at least 30 minutes.  Roll out the pizza dough into a 12-14 inch round.  Lightly brush perimeter of the dough with olive oil.  Spread the balsamic-strawberry mixture in a thin layer over the crust (You may not use all of it, I didn’t)  Layer with the bacon, strawberries, cheeses, onion and parsley. (I carmalized the onions and totally forgot to put them on the pizza.  I guess I will use them on a burger!  Next time I will add them. The pizza was still awesome!)

3.  Transfer pizza to oven onto stone.  Bake until cheese is melted and crust is lightly browned, about 12-14 minutes.  Remove from the oven and let cool slightly before slicing and serving.  Enjoy this simple and delicious pizza!

LOVED it!!  Simple and Delicious.  Give it a try. You will be pleasantly surprised.  🙂

Antipasto Pasta Salad

I really enjoy Antipasto.  I saw this recipe and thought it was a great spin to an Antipasto ‘salad’.  It is extremely flavorful and I think you will love it.  As you can tell in my last few posts I am on an America’s Test Kitchen kick.  This is a variation of their recipe.  I changed this one up a little.  Of course, Simple and Delicious!

Antipasto Pasta Salad

8 ounces sliced pepperoni, cut into 1/4-inch strip (I used 4 ounces)
8 ounces sopresatta or salami, halved and cut into 1/4-inch strips (yep, 4 ounces salami)
10 tablespoons red wine vinegar (I used 5 Tablespoons red wine, 5 Tablespoons Balsamic)
6 tablespoons extra virgin olive oil (I used 3 Tablespoons Olive Oil, 3 Tablespoons Herb flavored Olive Oil)
3 tablespoons mayonnaise
1jar pepperoncini (12-ounce), drained, (2 tablespoons juice reserved), stemmed, and chopped coarse
4 garlic cloves, minced
1/4 teaspoon red pepper flakes
Salt and pepper
1 pound fusilli or campanelle
1 pound white mushrooms, quartered (No mushrooms for this chickie)
1 cup shredded provolone cheese, aged (I cut into 1/4 inch strips, did not shred)
12 ounces roasted red peppers, drained, patted dry, and chopped coarse
1/2 cup chopped black olives
1 cup chopped fresh basil (sadly only had a 1/2 cup) 

Directions

1.  Place one paper towel on microwave-safe plate. Arrange pepperoni in single layer on paper towel. Cover with another paper towel and layer salami on towel. Top with another paper towel and microwave on highest power until meat begins to render fat, about 1 minute. Set meat aside. (This worked great in getting rid of fat.)
2.  Whisk 5 tablespoons vinegar, olive oil, mayonnaise, pepperoncini juice, garlic, red pepper flakes, 1/2 teaspoon salt, and 1/2 teaspoon pepper in medium bowl.  
3.  Bring 4 quarts water to boil in large pot. Add 1 tablespoon salt and pasta and cook until al dente. Drain pasta, return to pot, and toss with 1/2 cup dressing and remaining vinegar. Adjust seasonings, spread dressed pasta on rimmed baking sheet, and refrigerate until chilled, about 30 minutes. (This helped to cool down the pasta much faster.)
4.  (I totally skipped #4.  No mushrooms for me!) Meanwhile, bring remaining dressing to simmer in large skillet over medium-high heat. Add mushrooms and cook until they release their juices and are lightly browned, about 8 minutes. Transfer to large bowl and cool.
5.  Add meat, provolone, roasted red peppers, chopped pepperoncini, basil, and cooled pasta, toss well. Season with salt and pepper. Serve at room temperature. Salad can be refrigerated for up to 3 days.