Posts tagged pizza

Spinach & Leek Pizza Rolls

ingredients:
1 pizza dough, divided into 4 equal pieces (balls)
10oz fresh spinach, chopped
8oz ricotta cheese
8oz mozzarella
4oz parmesan
~8-10 tbsp white sauce or spaghetti sauce
2 med/large leeks, sliced
Olive oil
Favorite seasonings (we used pizza seasonings)
1 small egg white, whisked with 1 tbsp water

what I did:
1. roll each pizza ball into individual ~9” pizzas, set aside

2. mix ricotta, mozzarella, parmesan and seasonings, set aside
3. sauté leeks in olive oil, ~3 mins, add in half of spinach with a dash of salt and a dash of pepper, continue sautéing for ~3mins, add remaining spinach with more dashes of satl/pepper and finish sautéing ~3 more mins, set aside
4. place ¼ of the ricotta mixture in the center of each 9” pizza

5. top ricotta mixture with ~2tbsp of white sauce or spaghetti sauce, then top with ¼ of spinach mixture from pan

6. roll up (like rolling a burrito) and seal WELL… seal both the seam and the ends, keep it all inside, brush the outter layer with the egg white and top with some parmesan if you’d like
  

7. bake @425 for ~20-25mins

THIS is the reason you want to SEAL WELL!  I am not a great sealer, as you can tell!  😛

**adapted from Great American Home Baking – Main Dish – card 27

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Potato and Onion Pizza

1 refrigerated or homemade pizza dough
1 large red pepper
1 potato
1 large onion, sliced
4oz soft goat’s cheese, crumbled
3 tbsp capers
1 tbsp dry oregano
1 tsp cracked pepper
1 tsp olive oil

1. roll out pizza dough to desired shape and thickness and place on an oiled pizza pan
2. cut the red pepper in large pieces and blacken under a hot grill, skin side up, allow it to cool in a plastic bag then remove the peel and slice thinkly
3. slice potatoes paper thin and arrange over the pizza, top with red pepper slices and the chopped onion.
4. top the pizza with ½ of the goat cheese, brush the crust with olive oil and bake @ 400 for 20 mins
5. top with remaining goat cheese and continue baking for ~15-20 mins

**from The Essential Baking Cookbook – page 257

Ok that was their recipe… here is what we did


1 refrigerated or homemade pizza dough
2-3 small potatoes
1 med – large onion chopped
4oz feta cheese
½ cup Italian style blend
½ cube cream cheese – left out to soften
Oregano
Basil
4 cloves garlic
Olive oil

1. roll out pizza dough to desired size and form crust
2. in a bowl combine softened cream cheese, and desired oregano and basil, along with the 4 cloves are garlic, minced – mix well
3. slice potatoes as thin as possible
4. in a small pan caramelize onions with olive oil for ~5mins
5. top pizza dough with cream cheese mixture and spread to edges
6. arrange sliced potatoes on top of pizza, don’t worry about spaces in between
7. top with caramelized onions and crumbled feta, finish off with Italian cheeses and a few more dashes of oregano and basil if you’d like
8. bake at 375 for ~30 mins

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Garden Pizza – OUR way

We started with homemade pizza dough – we used The Essential Baking Cookbook, page 256, to make the dough.  We followed the recipe exactly.  If you’d like the recipe please email us and we’ll forward it.  The reason I am not including it here, is because there are so many dough recipes already I didn’t want to add something basic.  IF and WHEN we alter the recipe or change it, I’ll include those directions.

1 package refrigerated pizza crust (or your own homemade one – we made our own)
½ cup mayo
½ package dried ranch seasoning mix
½ diced red bell pepper
3 small carrots sliced
1/2 onion chopped
½ cup sliced mushrooms
½ cup chopped fresh spinach
1 cup crumbled feta ~4oz
¼ cup grated parmesan cheese

1. mix your mayo and ranch seasonings
2. roll out pizza dough, brush with olive oil (make sure you get the edges/crust, then spread the mayo mixture on pizza, ½ inch from sides
3. sauté onions for ~3 mins, add in mushrooms, carrots and peppers and continue sautéing for ~5 more mins
4. spread sautéed mixture over the pizza, top with chopped spinach, top with crumbled feta and finish with fresh parmesan
5. bake at 350 for ~30 mins or until desired doneness

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Garden Pizza – THEIR way

We started with homemade pizza dough – we used The Essential Baking Cookbook, page 256, to make the dough.  We followed the recipe exactly.  If you’d like the recipe please email us and we’ll forward it.  The reason I am not including it here, is because there are so many dough recipes already I didn’t want to add something basic.  IF and WHEN we alter the recipe or change it, I’ll include those directions.

1 package refrigerated pizza crust (or your own homemade one)
½ cup mayo
½ package dried ranch seasoning mix
1 garlic clove pressed
2 cups shredded mozzarella cheese
1 cup coarsely chopped broccoli
½ cup diced red bell pepper
1 medium carrot sliced
½ cup sliced black olives
¼ cup grated parmesan cheese

1. mix your mayo and ranch seasonings
2. roll out pizza dough and spread the mayo mixture on pizza, ½ inch from sides
3. top with ½ of mozzarella, sprinkle with sliced, chopped veggies and top with remaining mozzarella and parmesan
4. bake at 425 for ~22 mins or until desired doneness

 

**Adapted from Pampered Chef Season’s Best Fall/Winter 2004 – page 9

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Broccoli – Cheese Polenta Pizza

olive oil (original recipe calls for cooking spray but I refuse to use cooking spray [like Pam] for the simple reason of the unnecessary propellants used to push the oil out of the can – here is a link if you want to check out my reasoning: http://ec.europa.eu/food/fs/sc/scf/out26_en.pdf)
1 – 16oz log of polenta, cut into ¼ inch thick slices
fresh broccoli florets (the original recipe calls for bagged, but due to our “experiment” we are using fresh… also it doesn’t say to chop the broccoli, but leave as florets… for ease of eating we are going to chop them)
2 tbsp water
¾ cup part skim ricotta cheese
¼ fresh grated parmesan cheese (we don’t have the block of parmesan, but we had some already shredded left over from a previous recipe last week, so that is what we are using)
1 tsp grated lemon peel
1/8 tsp pepper
1 lrg plum tomato, chopped (couldn’t find a plum tomato, so we are using a roma)

1. in a bowl mix together your ricotta cheese, parmesan cheese, lemon peel and pepper (the original recipe gives this as your last direction, but it also states not to turn your broiler off… but to not waste your gas or electricity have this step ready SO when you are done heating the polenta with the broccoli on top you can immediately drop this on and close the oven back up)
2. on a cookie sheet spray with olive oil (or spread olive oil over your surface) and place a single slice of polenta in the middle of your cookie sheet, then begin creating a circle around this middles slice over lapping each piece slightly (try to ensure there are no holes down to the cookie sheet basically)  top polenta with olive oil and place under a broiler for ~5 mins
3. while your polenta is cooking microwave your broccoli with your water for ~3mins (or until tender enough for your liking) *chopped broccoli might take less time
4. once polenta/broccoli are done, place the broccoli on top of the polenta (evenly the recipe says – duh?) and drop the cheese mixture over the polenta in tsp, tbsp or whatever size helpings you like
5. sprinkle with your tomato and broil another ~3-5 mins
6. serve and enjoy

 

** adapted from Fast Weeknight Favorites – page 258

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Cauliflower Crust Pizza

This looks AMAZING and I hope we can give this a go! If anyone tries this before we do PLEASE let us all know how it turns out!!! (I might even email this to my mom, she is always looking at carbs!)

Stick a Fork in It

I came across this cauliflower crust pizza on Pinterest, and was instantly intrigued. A low-carb pizza? Sign me up! I was skeptical, of course, but curious enough to try it and see how it tasted. I was pleasantly surprised by the results. Now obviously, it is not quite the same as a traditional piece of pizza with soft, chewy crust, but it’s a great substitute when you’re watching your carb intake. Since the cauliflower is mixed with cheese, you mostly taste the cheese instead of the cauliflower, as well as the yummy veggies and meats on top of your pizza.

My husband isn’t a huge fan of cauliflower, so I planned on making the pizza before he got home from work. I figured I would just tell him I was trying a new pizza crust recipe. Well, what do you know, he got home early and caught me mixing up the…

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