Pizza

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Buffalo Shrimp Pizza

Published July 30, 2013 by jenmatteson

One thing I really like about recipe swaps is not only do you get to try something you might not have otherwise tried, and visit new blogs, but new people are introduced to your blog as well.   A few swaps ago, that had a Bloggers Choice theme, Melissa from I was Born to Cook was assigned my blog.  She made my buffalo chicken pizza, but instead of chicken, she used shrimp.  I thought this was an absolutely genius idea!  I used basically the same recipe as I used before, and substituted shrimp for chicken.

Buffalo Shrimp Pizza

This was so quick and simple to throw together because I used dough that I had previously made, separated into individual pizzas, and froze.  I let the dough thaw, rolled it out, and we were good to go.  I used precooked shrimp and just needed to remove the tails.  Everything else comes together in a cinch.  Except if your grill catches on fire.  Then your crust might get slightly crispy and a nice shade of black on the bottom.  Trust me!

Buffalo Shrimp Pizza

Buffalo Shrimp Pizza

Buffalo Shrimp Pizza

Source: Adapted from I was Born to Cook and Becoming Pigzilla
Servings: 1 small pizza

Ingredients:

1 pizza dough (I used 1/4 of my whole wheat pizza dough)
1/4 cup garlic cream sauce
1/2 cup shrimp, deveined, cooked and tails removed
1/4 cup red pepper sauce (I like Franks Red Hot)
2 tbsp onions, diced
1/2 cup mozzarella cheese (Nate used mozzarella-provalone mix)
1 tbsp cilantro, chopped

Directions:

1. Prepare dough according to grilled pizza dough recipewhole wheat pizza dough, your own crust recipe, or use a pre-made crust.  Follow directions until it comes to adding toppings to your pizza.  Spread with garlic cream sauce, leaving just 1/4 – 1/2 inch crust around the outside.

2. In a small bowl, combine shrimp with red pepper sauce.  Sprinkle shrimp evenly around the pizza, then add onions and cheese. Cook according to the crust recipe’s specifications and top is bubbling and cheese begins to turn brown.

3. Before serving, top with cilantro and more red pepper sauce if desired.  Slice and serve.

Herb Chicken Mediterranean Pizza – Papa Murphy’s Copycat

Published May 16, 2013 by jenmatteson

Have you ever been so exhausted and in no mood to make dinner?  If not, I want your life!  

Herb Chicken Mediterranean Pizza

A little over a month ago, I didn’t make it to the gym in the morning, so I had gone after work.  This means I usually don’t get home until close to 7:30, and that’s leaving work early.  Not that 7:30 is late, but for us oldies, we are usually in bed by about 9:00 on weeknights, so dinner is usually on the table by about 6:30.  Lame, I know.  So on that particular evening, I stopped by Papa Murphy’s to get us a take and bake pizza.  The deLITE herb chicken mediterranean pizza sounded interesting, so I went with that.  We both really liked it.  So much so, that not only did we devour the entire thing, but it made its way to our kitchen two more times in the next two weeks.

Herb Chicken Mediterranean Pizza

I figured before we spend all of our wedding savings at Papa Murphy’s, I better try to make this at home.  This is also why I pre-made two batches of pizza dough, separated it, and froze it.  This way I could make pizza at the drop of a hat, instead of waiting a few hours for the dough to rise.  I’m pretty sure this was just as good as the take and bake from Papa Murphy’s!  I rolled the dough out really thin so it was similar to their deLITE crust, and it came out perfectly cracker thin and crispy.  The toppings make this pizza ultra light and doesn’t make you feel bad when you grab yourself a second slice…or forth 😉  Because who wants to deal with that guilt, especially when swimsuit season is just around the corner!  Do yourself (and your body) a favor, skip delivery and make this at home.  You can thank me later!

Herb Chicken Mediterranean PIzza

Herb Chicken Mediterranean Pizza

Source: Adapted from Papa Murphy’s
Servings: 1 small pizza, 2 servings

Ingredients:

thin crust pizza dough (use your favorite, I used 1/4 of my whole wheat pizza dough)
1/4 cup olive oil
2 garlic cloves, minced
1/8 tsp dried basil
1/8 tsp dried Mediterranean oregano
1/8 tsp marjoram
1 cup mozzarella cheese, shredded
handful of spinach leaves (10-12), washed and dry
1/3 cup sun-dried tomatoes
1/2 cup cooked chicken breast, diced
1/4 cup feta

Directions:

1. Prepare pizza dough to specifications.

2. In a small bowl, combine olive oil, garlic, basil, oregano, marjoram, salt and pepper.  Brush evenly over pizza crust.  Cover oiled crust with mozzarella.  Evenly distribute spinach, tomatoes, chicken and feta over pizza.  Return to oven and cook until mozzarella has melted and crust is desired crispness.

Meatless Monday: Cilantro Pesto Pizza

Published May 13, 2013 by jenmatteson

Two Meatless Monday’s in a row, and I’m soon to be on fire!  Just last week I came across the most hilarious blog that is sure to make you laugh out loud.  Thug Kitchen is serving up tons of vegan recipes with even more attitude than a teenage girl.  If you haven’t yet visited, you should.  Even Gweneth Paltrow is talking about it!

Cilantro Pesto Pizza

Last weekend, I made a double batch of whole wheat pizza dough, separated it out into 8 dough balls, and froze.  I was tired of being in the mood for pizza on a Friday, but not having enough time to put the dough together after work and still eat at a reasonable time.  I’ve never tried freezing pizza dough before, but I read some where you can do it. If you read it on the internet, it must be true, right? 

I was planning to make a Mexican veggie pizza for this post, but once I saw Thug Kitchen’s cilantro pesto, I had to try it out immediately.  I took the dough out of the freezer the day prior and transferred it to the refrigerator.  I then took it out of the refrigerator and set it out on the counter for about and hour before rolling it out.  It worked out great!  Though for future, I might make a regular pizza dough instead of whole wheat.  Whole wheat doughs tend to be more stiff than all all-purpose flour doughs.  It was a little fussy in rolling out, but I made it work.    Just not a pretty edge!

Cilantro Pesto Pizza

On to the good stuff.  I was slightly concerned about this pizza, mostly because I was completely winging it.  The ingredients all go well together, but using a pesto that I’ve never tried before was a risk.  But, I took a risk and it paid off, big time.  Nate and I both loved it!  Of course I used cheese only on his side, so vegans could enjoy this pizza just as much as I did!  I initially planned to add jalapeno, but I forgot.  It was still wonderful.  The cilantro pesto paired perfectly with the toppings.  Nate said it tasted light and fresh, but I thought with the black beans and avocados, it was rich and creamy – but not heavy.  So glad to have extra cilantro pesto to use in a variety of ways.  I’ll be sure to keep you posted!

Cilantro Piesto Pizza

Cilantro Pesto Pizza

Source: Cilantro Pesto adapted from Thug Kitchen, Pizza is Pigzilla Original
Servings: 1 small pizza, about 2 servings

Ingredients:

For the pesto (makes about 1 cup):
1 large bunch cilantro, chopped
2/3 cup slivered almonds
3 cloves garlic
1 tbsp lemon juice
1/2 tsp lemon zest
1/2 tsp salt
1/4 cup vegetable broth or water
1/4 cup olive oil

For the pizza:
pizza dough (use your favorite – I used 1/4 of my whole wheat pizza dough)
1/4 cup black beans, drained and rinsed
1/4 cup onions, chopped fine
1/4 green bell pepper, chopped fine
1/2 large tomato, seeded and chopped
1 cup shredded pepper jack cheese
1/2 avocado, chopped

Directions:

1. In the bowl of a food processor, combine cilantro, almonds, garlic, lemon juice and zest, salt and vegetable broth.  While processing, stream in olive oil until pesto reaches desired consistency.  Set aside.

2. Cook pizza dough to specifications instructions.

3. Spread 1/2 cup cilantro pesto over crust.  Sprinkle black beans, onions, peppers, tomato and cheese over pizza evenly.  Return to oven and heat until cheese is melted and crust is desired crispness.  Sprinkle avocado over the top and serve.

Taco Pizza

Published September 2, 2012 by jenmatteson

I’m not sure I could count how many times I’ve had Mexican food in the last week, mostly tacos, but I’m certainly not complaining.  I think tacos are something I could eat every day for a month, maybe longer.  I made about 4 lbs of taco meat for one of our fantasy football draft parties, and I was happy (and kind of surprised) to see that we put down more than half.  But, of course that left me with about a pound of leftover beef.

I normally use turkey or chicken to make tacos, but seeing as though I was feeding a bunch of men, I thought beef would be best.  Plus, it was cheaper – on sale even!  Of course it still tastes delicious, but I prefer turkey or chicken as it’s a bit leaner.

I had been craving taco pizza for a few weeks, so this was my perfect chance to make it!  I threw together a whole wheat dough, minus the herbs, threw it on the grill with my taco ingredients, and viola!  After Nate took his first two bites, he said, “I could eat this until I throw up!”  I said, “Please don’t, ” to which he responded, “It’s a compliment, honey!”  And so it was, and I knew it, but it was a pretty funny way to give someone a compliment, I thought.

Anyway, the point is that this pizza was super good.  My whole wheat crust couldn’t have turned out any more perfect.  It was crisp enough to hold all the taco ingredients, and believe me, Nate’s pizza was packed full of meat and cheese, but still soft and chewy inside.  I’m so happy to have leftovers, and will continue my streak of eating “Mexican” food.  They have pizza, right?

Taco Pizza

Source: Pigzilla Original
Servings: 8 (makes 4 small pizzas)

Ingredients:

whole wheat pizza dough/pizza dough (or use your favorite recipe or pre-made crust)
1 cup marinara
2 tbsp hot sauce
2 cups taco seasoned meat* (I used lean ground beef, but turkey or chicken would work great)
1/2 cup bell peppers, diced
2 tbsp jalapenos, diced fine
2 cups shredded cheese, Mexican blend
2 cups shredded lettuce
1 cup onion, diced
1 cup tomatoes, diced
1/2 cup cilantro, diced
salsa, sour cream, hot sauce as desired for garnish

Directions:

1. Cook crust to specified instructions.

2. Combine marinara and hot sauce.  Spread 1/4 cup marinara/hot sauce mixture on each crust.  Top each with 1/2 cup taco meat, bell peppers, jalapenos (if desired), and 1/2 cup shredded cheese.  Heat until cheese is melted and crust is browned and crisp.  Remove from grill/oven.

3. Top pizza with lettuce, onion, tomato and cilantro.  Slice and garnish with salsa, sour cream, and hot sauce as desired.

*I make my own taco seasoning using a blend of chili powder, garlic powder, onion powder, cumin, cayenne pepper, paprika, oregano, black pepper and salt.  You can certainly use the pre-packaged kind if you like.

Whole Wheat Grilled Pizza

Published June 28, 2012 by jenmatteson

You  may have noticed a trend in my blog lately: whole wheat.  Well, yes, I do have a bunch of whole wheat flour in my freezer, so I thought I’d start getting creative and using it up.  And it’s actually proved very well.  Whole wheat english muffin bread was fabulous, whole wheat flour tortillas were excellent, and whole wheat pizza crust is no different.  When I get around to making breakfast on a weekend, next up is whole wheat pancakes.  Yum!

Anyway, the whole wheat pizza crust turned out really great.  The dough was a little less forgiving than the regular dough, but I got the hang of it, and it tasted great too!  Basically, it’s the same recipe as the grilled pizza dough, but substituting some whole wheat flour for the all-purpose flour.  Substitute this for your next crust, and you won’t be disappointed.

Whole Wheat Grilled Pizza

Source: Adapted from Prevention RD
Servings: 8 small, 4 large 

Ingredients:

2 1/4 tsp (or one packet) dry active yeast
1 cup warm water (105-110F)
1 pinch sugar
1 1/2 tsp kosher salt
1 tbsp olive oil
1 1/2 + 1/3 cups all-purpose flour
1 1/2 cups whole wheat flour
2-3 tbsp fresh herbs (I didn’t have any, so I used dried rosemary, oregano, and basil)
toppings as desired

Directions:

1. In a bowl, dissolve yeast in the warm water, and mix in sugar.  Proof for 10 minutes, or until frothy.  Mix in salt, olive oil and flour until dough begins to pull away from sides of the bowl.  Turn out onto a lightly floured work surface.  Knead in herbs until smooth, about 8 minutes.  Place dough in a lightly oiled bowl and cover with a damp towel.  Let dough rise for one hour, or until it doubles in size.  Punch down, and let rise for another hour, or until it doubles in size again.

2. Preheat grill temperature to about 350 degrees.  Punch down dough and divide into four pieces.  Make each piece into 9-10 inch square or circle pizza crust.  If the dough isn’t working with you, leave it sit, walk away, and come back after 5 minutes.  It’ll be more forgiving.

3. Have all sauces toppings, and cheese ready and waiting before you put the dough on the grill.  Spray one side of two of the crusts with olive oil, and place one grill.  Once on the grill, spray other side with olive oil.  Turn the crust 1/4 of a turn every 30 seconds or so, until crust beings to brown and bubble, about 2-3 minutes.  Flip crust and immediately top with desired sauce, toppings, and cheese.  Close grill cover and cook for 3-4 minutes, again turning 1/4 turn every 30 seconds.  Every grill is different, so timing will vary.  Be sure to keep an eye on your crust so it doesn’t burn, but don’t flip it too soon – you want it to be cooked through and slightly crisp.  repeat with second two crusts.

Here are some ideas for sauces and toppings:

Buffalo Chicken Pizza

Published June 28, 2012 by jenmatteson

I’m not sure I even want to try making a pizza in my oven because we’ve fallen deeply in love with grilled pizza!  I even made a whole wheat crust last time, and Nate and I both loved it.  With the toppings, we almost couldn’t tell that it was made with whole wheat flour, but once we got to the bare crust, we could taste the difference, and it was so good!

Last weekend, we opted for a buffalo chicken pizza.  Every joint makes it differently, but certainly no one uses a tomato sauce.  I’ve seen ranch dressing and alfredo sauce, but what really caught my eye was a garlic cream sauce.  Of course, this was at a chain, so it’s not like I had a recipe to use, so I winged (wung?? I think both of those words sound wrong) it.  It turned out great, but I’m thinking I should have added a little more sauce to the crust, as it was lost under the spicy buffalo chicken.  I’m sure I’d notice if it weren’t there though.  Black olives or black beans would have been a great addition, and also add another color to the pie.

When we make grilled pizza, we usually don’t get around to eating until pretty late in the evening, which means I don’t get quite as good of a picture of it 😦  Next time, I’ll have to remember to make this during the day and update my pictures so you can see exactly how good it tasted!

Buffalo Chicken Pizza

Source: Pigzilla Original
Servings: Makes one small pizza (quadruple if you are doing all buffalo chicken pizzas and using my grilled pizza dough recipe, as it makes 4 small pizzas)

Toppings:

1/4 cup garlic cream sauce
1/2 cup boneless, skinless chicken breast, diced small
1/4 cup red pepper sauce (I like Franks Red Hot)
2 tbsp onions, diced
1/2 cup mozzarella cheese (Nate used mozzarella-provalone mix)
1 tbsp cilantro, chopped
1/4 cup lettuce, shredded
2 tbsp celery, diced small

Directions:

1. Prepare dough according to grilled pizza dough recipe, whole wheat pizza dough, your own crust recipe, or a pre-made crust.  Follow directions until it comes to adding toppings to your pizza.  Spread with garlic cream sauce, leaving just 1/4 – 1/2 inch crust around the outside.

2. In a small bowl, combine diced chicken with red pepper sauce.  Sprinkle chicken evenly around the pizza, then add onions, cheese and cilantro.  Cook according to the crust recipe’s specifications.

3. Before serving, top with shredded lettuce, celery, and more red pepper sauce if desired.  Slice and serve.

Grilled Pizza

Published May 12, 2012 by jenmatteson

If you’ve read my blog for any amount of time, you know that I am not a cheese eater.  However, I still love me some pizza (sans cheese, of course).  Some people think it’s weird, but hey, I think you people who like cheese are weird!  Anyway, I’ve never made my own pizza crust before, so I was a little apprehensive, given my  history with yeast.

Yeast and I aren’t the best of friends, and I think that is my biggest baking handicap.  But, I followed the  recipe to the T and it turned out super awesome!  The best part of this pizza is that it’s on the grill; a little ambitious for someone who has never even made a pizza crust in the oven before, but hey, if I’m not challenging myself, who’s really winning?

The yeast doubled in the first hour that I let it sit, and per the instructions, I punched it down and let it rise for another hour.  I was a little concerned when the dough didn’t seem to double again (having flashbacks of yeast pointing and laughing at me), and I let it sit for a little longer than an hour, maybe an hour and half, but that was mostly because I was still prepping the ingredients.  More on this in a minute.  When I was ready to start preparing the crusts, I thought the dough would be a little more pliable.  It wasn’t.  I tried to stretch it out to no avail.  I then put it on the countertop and pressed it into a circle.  Once I got to the third crust, the dough seemed a little more user-friendly.  I remember reading that if your pizza dough is not working with you, you need to walk away, let it sit for 5 minutes, and come back to it.  This must have happened while I was fighting with the first two crusts, because the second two were a cinch.  I reconstructed the first two, and finally, all four resembled a pizza crust one might find in a resturaunt…might.

Nate and I got super excited when we realized we could each choose toppings for two pizzas and we didn’t have to share with each other!  My first pizza had a pesto sauce (store-bought 😦 ), chicken, mushrooms, caramelized onions, and sun dried tomatoes.  My second, homemade marinara, green bell peppers, black olives, onions, mushrooms and jalapenos.  Of course you weird cheese lovers could add cheese to both of these.  For Nate, his first pizza had homemade marinara, chicken, caramelized onions, black olives, jalapenos, mushrooms and mozzarella.  For his second, homemade marinara, pepperoni, black olives, onions, mushrooms, green bell pepper and mozzarella.  He seemed to enjoy his first pizza over his second, but still had no complaints.

We had so much fun putting the dough on the grill, rotating at the approximate times, flipping, and then quickly topping our pizzas with desired ingredients.  The first two we learned we should have cooked the first side of the crust a little longer, but it all turned out  well in the end.  The crusts were super crispy on the outside, but still had a bit of chewy on the inside.  I was impressed by how easy it was to make my own marinara, and how incredibly flavorful it was.  Wow…I thought I’d have to cook it for hours to taste this good, but nope.  I’m quite sure I won’t be purchasing store-bought marinara anymore.

All in all, the end product blew me away.  I feel like this may be a fairly frequent staple dinner in my house for years to come.  Thank you so much to Nicole at Prevention RD for this amazing recipe, including the homemade marinara recipe!  Plus, I get to cross off one of my 30 Before 30 items!!  WOOT WOOT 😉

Grilled Pizza

Source: Prevention RD
Servings: 8 small, 4 large 

Ingredients:

2 1/4 tsp (or one packet) dry active yeast
1 cup warm water (105-110F)
1 pinch sugar
1 1/2 tsp kosher salt
1 tbsp olive oil
3 1/3 cups all-purpose flour
2-3 tbsp fresh herbs (I didn’t have any, so I used dried rosemary, oregano, and basil)
toppings as desired

Directions:

1. In a bowl, dissolve yeast in the warm water, and mix in sugar.  Proof for 10 minutes, or until frothy.  Mix in salt, olive oil and flour until dough begins to pull away from sides of the bowl.  Turn out onto a lightly floured work surface.  Knead in herbs until smooth, about 8 minutes (I only made it 4 minutes until I thought it was overkill).  Place dough in a lightly oiled bowl and cover with a damp towel.  Let dough rise for one hour, or until it doubles in size.  Punch down, and let rise for another hour, or until it doubles in size again (it didn’t double in size for me, but it certainly got bigger).

2. Preheat grill temperature to about 350 degrees.  Punch down dough and divide into four pieces.  Make each piece into 9-10 inch square or circle pizza crust.  If the dough isn’t working with you, leave it sit, walk away, and come back after 5 minutes.  It’ll be more forgiving.

3. Have all sauces (homemade marinara), toppings, and cheese ready and waiting before you put the dough on the grill.  Spray one side of two of the crusts with olive oil, and place one grill.  Once on the grill, spray other side with olive oil.  Turn the crust 1/4 of a turn every 30 seconds or so, until crust beings to brown and bubble, about 2-3 minutes.  Flip crust and immediately top with desired sauce, toppings, and cheese.  Close grill cover and cook for 3-4 minutes, again turning 1/4 turn every 30 seconds.  Every grill is different, so timing will vary.  Be sure to keep an eye on your crust so it doesn’t burn, but don’t flip it too soon – you want it to be cooked through and slightly crisp.  repeat with second two crusts.  Enjoy over and over!

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