Posts tagged pizza

Clams Casino Pizza

Clams Casino Pizza

Recipe: Clams Casino Pizza

Ingredients

  • 1 recipe of your favorite pizza dough
  • 1 tablespoons olive oil
  • 4 slices of thick-cut bacon
  • 1 small red onion, chopped (about 3/4 cup)
  • 1 small red pepper, chopped (about 3/4 cup)
  • 1 small green pepper, chopped (about 3/4 cup)
  • 4 garlic cloves, minced
  • 4-5 glugs of tabasco/hot sauce
  • 8 ounces shredded mozzarella cheese
  • 1/3 cup parmesan cheese
  • 2 cans of minced clams, DRAINED

Instructions

  1. Preheat oven to 375 degrees F.
  2. Heat a large skillet on medium-high heat. Chop the 4 raw slices of bacon and add to the skillet. Cook for 3 minutes (no longer), just so a bit of fat is rendered. You do not want the bacon to be crispy at this point. Remove it with a slotted spoon and set it aside in a bowl, then turn heat down to medium. Add in onions and peppers with a sprinkle of salt, and stir. Cook for 5 minutes, continuously stirring. Add in garlic and cook for 3 more minutes. Completely drain clams, then add them to the peppers and onions along with half of the bacon. Cook for 2 minutes. Remove from heat and add a few shakes of hot sauce.
  3. Brush olive oil over pizza dough evenly and sprinkle with italian seasoning. Sprinkle dough with 4 ounces of mozzarella. Spoon clam/pepper/onion mixture evenly over pizza, then top with remaining mozzarella, parmesan, and the rest of the bacon. Bake for 25-30 minutes or until cheese is golden and bubbly.

Preparation time: 10 minute(s)

Cooking time: 50 minute(s)

Number of servings (yield): 4

Inspired By: Clams Casino Pizza

Deep Dish Taco Pizza

Deep Dish Taco Pizza

Recipe: Deep Dish Taco Pizza

Ingredients

  • 1 lb. ground turkey
  • 1/2 cup chopped onion
  • 1 14.5oz can diced tomatoes
  • 1 4oz can diced green chilies
  • 1 packet reduced-sodium taco seasoning
  • 3/4 cup water
  • 1 cans reduced fat crescent rolls
  • 1 can fat-free re-fried beans
  • 1 cup reduced fat shredded Mexican cheese blend

Instructions

  1. Brown meat and onion in a large skillet and drain well.
  2. Add water, seasoning, and drained tomatoes to meat/onion mixture.
  3. In a 9×13 baking dish lightly coated with cooking spray – press crescent rolls into the bottom and halfway up the sides.
  4. Spread re-fried beans on top of the crescent roll layer (Yes, this is harder than it sounds…just do it gently and your rolls wont get too mangled.).
  5. Spoon meat mixture over the bean layer.
  6. Bake at 425 degrees F for 12 minutes – remove from oven and top with cheese.
  7. Return to the oven for 5 minutes (or until the cheese melts and the edges of the crust are browned).
  8. Let stand for 5 minutes before serving.

Preparation time: 15 minute(s)

Cooking time: 20 minute(s)

Number of servings (yield): 8

Inspired By: Skinny Deep Dish Taco Pizza

Chicken Hummus Pizza

Recipe: Chicken Hummus Pizza

Ingredients

  • Pizza dough
  • Corn meal
  • 1 cup Hummus spread (Flavored hummus is awesome. Any brand of hummus will do.)
  • 1 boneless skinless chicken breast
  • 1 ½ cups sliced bell peppers
  • 1 cup shredded monterey jack cheese

Instructions

  1. Preheat oven and pizza stone to 450 degrees
  2. Cube the chicken breast. Saute in a skillet with a few dollops of hummus, saute until cooked completely through.
  3. Roll out crust. Spread a layer of hummus over the crust. Arrange bell peppers and chicken, top with shredded cheese.
  4. Bake on the pizza stone for 10-15 mins until crust is golden brown and cheese is melted in the center.

Preparation time: 15 minute(s)

Cooking time: 15 minute(s)

Number of servings (yield): 4

Inspired By: Chicken Hummus Pizza

Onion Pizza With Ricotta and Chard

Recipe: Onion Pizza With Ricotta and Chard

This luxurious pizza is topped with tender caramelized onions spread over a creamy mixture of ricotta, Parmesan cheese and chopped Swiss chard.

Ingredients

  • 2 tablespoons extra virgin olive oil
  • 1 1/4 pounds onions, sliced
  • 1 teaspoon chopped fresh thyme leaves
  • 2 garlic cloves, minced
  • Salt and freshly ground pepper
  • 1/2 pound chard, stemmed, leaves washed
  • 1 14-inch pizza crust
  • 3/4 cup ricotta (6 ounces)
  • 2 ounces Parmesan, grated (1/2 cup, tightly packed)
  • 1 egg yolk

Instructions

  1. Thirty minutes before baking the pizza, preheat the oven and pizza stone to 500 degrees. Heat the olive oil over medium heat in a large, heavy skillet. Add the onions. Cook, stirring often, until tender and just beginning to color, about 10 minutes. Add the thyme, garlic and a generous pinch of salt. Turn the heat to low, cover and cook another 10 to 20 minutes, stirring often, until the onions are golden brown and very sweet and soft. Remove from the heat.
  2. While the onions are cooking, stem and wash the chard leaves, and bring a medium pot of water to a boil. Fill a medium bowl with ice water. When the water comes to a boil, salt generously and add the chard. Blanch for one to two minutes, just until the leaves are tender, and transfer to the ice water. Drain and squeeze out excess water. Alternatively, steam the chard for two to three minutes until wilted, and rinse with cold water. Chop the chard medium-fine.
  3. Roll out the dough, oil a 14-inch pizza pan and dust with cornmeal or semolina.
  4. In a medium bowl, combine the ricotta, egg yolk, Parmesan and chard. Spread over the pizza dough in an even layer, leaving a 1-inch border around the rim. Spread the onions over the ricotta mixture.
  5. Place in the oven on hot pizza stone, and bake 10 to 15 minutes until the crust and bits of the onion are nicely browned. Remove from the heat, and serve hot or warm.

Preparation time: 40 minute(s)

Cooking time: 15 minute(s)

Number of servings (yield): 4

Inspired By: Onion Pizza With Ricotta and Chard

Garlic Scape Pesto

Garlic Scape Pesto

Recipe: Garlic Scape Pesto

This year we received garlic scapes from our farm share and we had no idea what to do with them. They make a great pesto which is good on pasta or as a bread dip, but my favorite is as a pizza sauce.

Ingredients

  • 2 cups garlic scapes, chopped
  • 1 cup parmesan cheese, grated
  • 1 cup extra virgin olive oil
  • 1/4 tsp sea salt
  • 1/2 tsp freshly ground black pepper
  • 1/2 cups pine nuts or slivered almonds, toasted (optional)

Instructions

  1. Place the the scapes, parmesan, oil, salt, pepper and nuts into a blender.
  2. Pulse to chop and mix ingredients. Stop slightly before desired consistency.
  3. Sample and adjust ingredients to your tastes. Extra oil can be added to create a thinner pesto.
  4. Store pesto in refrigerator with plastic wrap touching pesto to slow down oxidation. Pesto will last for a couple days in the refrigerator or may be frozen for a couple months.

Personal Notes

A food processor may also be used, but I find a blender easier and less likely to leak and create a mess.

Cooking time (duration): 15 min

Inspired By: Garlic Scape Pesto

Pizza with Kale, Roasted Garlic & Four Cheeses

Pizza with Kale, Roasted Garlic & Four Cheeses

Recipe: Pizza with Kale, Roasted Garlic & Four Cheeses

Ingredients

  • your favorite pizza dough
  • 2 big handfuls of kale, sauteed in some olive oil until tender, then chopped
  • cloves from about half a head of roasted garlic, thickly sliced
  • 3 cups of grated cheese, a mix of fontina, asiago, provolone and mozzarella

Instructions

  1. Preheat the oven to 500 degrees F with a baking stone inside (I place my baking stone on a rack, and place the rack on the lowest slot in the oven.)
  2. Generously dust a pizza peel (or the back of a sheet pan) with coarse cornmeal or flour. Roll or stretch your pizza dough out to a 12 to 14 inch circle directly on the peel (or pan.)
  3. Top the crust with half the grated cheese, then half the sliced roasted garlic and half the sauteed kale. Repeat with another layer of cheese, garlic, and kale.
  4. Bake in the oven for about 8 minutes, or until the cheese is bubbly and just starting to brown, and the crust is golden brown.

Inspired By: Pizza with Kale, Roasted Garlic & Four Cheeses

Artichoke and Arugula Pizza with Prosciutto

Arugula Pizza

Recipe: Arugula Pizza

Ingredients

  • Cooking spray
  • 1 tablespoon cornmeal
  • 1 (13.8-ounce) can refrigerated pizza crust dough
  • 2 tablespoons commercial pesto
  • 3/4 cup (3 ounces) shredded part-skim mozzarella cheese
  • 1 can artichoke hearts in water, drained
  • 1 ounce thinly sliced prosciutto
  • 2 tablespoons shredded Parmesan cheese
  • 1 1/2 cups arugula leaves
  • 1 1/2 tablespoons fresh lemon juice

Instructions

  1. Position oven rack to lowest setting. Preheat oven to 500°
  2. Coat a baking sheet with cooking spray; sprinkle with cornmeal. Unroll dough onto prepared baking sheet, and pat into a 14 x 10-inch rectangle. Spread the pesto evenly over dough, leaving a 1/2-inch border. Sprinkle mozzarella cheese over pesto. Place baking sheet on the bottom oven rack; bake at 500° for 5 minutes. Remove pizza from oven.
  3. Coarsely chop artichokes. Arrange artichokes on pizza; top with sliced prosciutto. Sprinkle with Parmesan. Return pizza to the bottom oven rack; bake an additional 6 minutes or until crust is browned.
  4. Place arugula in a bowl. Drizzle juice over arugula; toss gently. Top the pizza with arugula mixture. Cut the pizza into 4 (7 x 5-inch) rectangles; cut each rectangle diagonally into 2 wedges.

Cooking time (duration): 20 min

Number of servings (yield): 4

Inspired By: Artichoke and Arugula Pizza with Prosciutto
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