pizza crust

All posts tagged pizza crust

Rosemary Focaccia with Tomatoes and Caramelized Onion

Published October 10, 2016 by jenmatteson

Have you seen that commercial with Oprah saying that she loves bread? Well, who doesn’t? If you say you, I know you’re lying. You’ve got to be. What’s wrong with it? It smells good, it’s filling, it tastes so light and fluffy, and it’s a perfect vehicle for…well, anything!


I’ve been swimming in tomatoes from my garden these last few weeks, so I am trying not to overload the hubs with BLTs every night. You know what else I have a lot of, rosemary. Rosemary and bread are one of those classic duos, like peanut butter and chocolate, or tomatoes and basil. In light of that, what better than a rosemary focaccia with sliced tomatoes baked in?


I had absolutely no reason in the world to make this outside of having all the ingredients, and I really wanted to get back in the kitchen after a very busy summer. Plus it was football Sunday, which means the other half is not leaving the couch all day – despite how nice it may be outside. But, it really would be a perfect thing to make as an appetizer for guests, or even to bring to a potluck.


Oh, and did I mention caramelized onions? You can never have too many caramelized onions! I used yellow and red tomatoes, but either/or would work just fine on their own. Don’t be shy with the rosemary, because that is what really pulls everything together. The dough recipe itself was wonderful. It would make for a fantastic pizza crust, too!


Rosemary Focaccia with Tomatoes and Caramelized Onion

Source: Adapted from Cookin’ Canuck
Servings: 6-8


1 package active dry yeast (or 2 1/4 tsp)
1 cup warm water
1 tsp honey
2 1/4 cups all-purpose flour
1/2 cup olive oil, separated
2 tsp kosher salt
1 large onion, thinly sliced
1-2 medium tomatoes, sliced
2 sprigs fresh rosemary, roughly chopped
1/4 cup shredded cheese (I used gouda, but parmesan, Romano or mozzarella would work great)


  1. In the bowl of a stand mixer fitted with a dough hook, gently stir together yeast, warm water and honey. Let the yeast proof, about 10 minutes, until bubbles form on top.
  2. Add flour, 1/4 cup olive oil and 1 tsp salt. Mix until dough is smooth, about 4-5 minutes. Place dough in lighted oiled bowl, cover with plastic or damp kitchen cloth, and let rest in warm place until dough doubles in size, about 1 hour.
  3. Preheat oven to 450 degrees. Remove dough from bowl and press into a lightly oiled 9 x 13″ baking sheet, trying to keep an even layer, until it touches the edges. Using your finger, poke holes all over the dough. Drizzle the dough with 2 tbsp. olive oil and let rest until the dough becomes puffy.
  4. In a large skillet, heat 1 tbsp. olive oil over medium-low heat. Add onion slices, cover and cook until onion is golden brown, stirring occasionally, about 20 minutes.
  5. Top the dough with tomato slices, onion, rosemary, cheese and salt. Drizzle with remaining olive oil.
  6. Bake until the focaccia is golden brown, about 20 minutes. Remove from oven and allow to cool. Cut and serve.

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


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


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.

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 


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


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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