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Posts Tagged ‘pizza’

by Sarah Steimer

Pita pizzas with mint-arugula pesto

In the mood for pizza, but don’t quite have the time to make dough? Use some pitas! I used whole wheat for this recipe, which made for perfect little personal ‘zas.

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by Caitlin Saniga

Shaved asparagus tart with lemon ricotta

I’ve always wanted to make something with shaved asparagus because, my goodness, it’s pretty! A recent lazy, sunny Saturday afternoon was the perfect chance to get peeling. Now that I’ve figured out the recipe, I can imagine having this for brunch, serving it for a light lunch or bringing it to potlucks or picnics.

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by Caitlin Saniga

Eggplant and sweet potato korma pizza

Using bottled korma sauce saves time and money and make this pizza perfect for weeknight dinners or quick weekend snacks.


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by Sarah Steimer

We normally just wing it with our homemade pizza toppings, but I was in the mood to switch it up a little and try something a bit more gourmet.

We normally just wing it with our homemade pizza toppings, but I was in the mood to switch it up a little and try something a bit more gourmet.


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by Sarah Steimer

My pizza Monday got a big seasonal upgrade with these flatbreads! I only used half the recipe per dinner, which made two flatbreads; four flatbreads total.

My pizza Monday got a big seasonal upgrade with these flatbreads! I only used half the recipe per dinner, freezing the other half to use another night. I probably had it in the freezer for about two weeks, and it tasted just as good as the fresh dough.

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by Sarah Steimer

Kale on pizza is phenomenal. It gets super crispy and helps to highlight the spices you use. I've done a similar pizza using blue cheese in place of mozzarella as well - and it was also pretty fantastic.

Kale on pizza is phenomenal. It gets super crispy and helps to highlight the spices you use. I’ve done a similar pizza using blue cheese in place of mozzarella as well – and it was also pretty fantastic.

For the crust (makes two pizzas)

  • 1 cup very warm water
  • 1 package (2 1/4 teaspoons) dry active yeast
  • 1 tablespoon olive oil
  • 1 tablespoon honey
  • 1 teaspoon salt
  • 1 1/2 cups whole wheat flour
  • 1 1/2 cups all-purpose flour

Whisk together the warm water and yeast until the yeast has dissolved. Let sit for about 10 minutes.

Whisk in the olive oil, honey and salt until all ingredients have dissolved.

Working with either a standing mixer, a food processor — both fitted with a dough attachment — or with a wooden spoon and your own two hands, add one cup of the whole wheat flour. Add the remaining wheat flour, followed by the all-purpose flour a little at a time, or until a stiff ball forms. You may not use all the flour.

Knead the dough on a lightly floured surface for 2-3 minutes.

Use olive oil to lightly grease a large bowl and roll the ball of dough in the bowl to coat the dough as well. Cover the bowl, with the dough inside, with a dish towel. Let rise in a warm area for 45 minutes to 1 hour.

TIP: I like to turn the oven on to its lowest setting and then turn it off for a few minutes before placing the dough in the oven to rise. The extra warmth helps the yeast.

For the sauce:

  • 1 6-ounce can of tomato paste
  • 1/2 8-ounce can tomato sauce (the rest can be placed in a baggie in the freezer)
  • 2 teaspoons dried oregano
  • 1-2 teaspoons sugar (depends on how sweet you like your sauce)
  • 1 teaspoon white vinegar (really almost any vinegar will do)
  • 1 clove garlic, minced
  • 1/2 teaspoon paprika
  • 1 teaspoon olive oil
  • salt and pepper, to taste

Combine all ingredients in a small sauce pan over low heat. Bring to a simmer, stirring occasionally. Adjust seasonings to taste and remove from the heat.

For the pizza

  • 3 large kale leaves, rinsed, ribs removed and roughly chopped
  • 3-4 slices uncooked bacon, diced
  • 1/4 cup diced onion
  • 1 ball fresh mozzarella, roughly chopped
  • 1/2 small sweet potato, peeled
  • 1 tablespoon (or more) crushed red pepper
  • 1/2 (or more) sauce recipe
  • 1/2 pizza dough recipe

Add a few tablespoons of water to a small skillet. Add the kale and let steam with a lid on for about 3-5 minutes, or until the kale has wilted. Remove the kale and water from the pan.

Dry out the same pan and return to the stove over medium heat. Add the bacon to the pan and cook for about 3 minutes. Add the onion to the pan and cook until translucent, about 3 more minutes.

Grease a baking sheet with a couple of teaspoons of olive oil. Stretch the dough out to about a 14-inch-by-10-inch shape (doesn’t need to be perfect), leaving the dough a little thicker toward the edge as a crust. Lightly brush with olive oil.

Bake the crust at 450 degrees for about 5 minutes, or until the crust starts to look golden.

Remove the crust from the oven and add the sauce, followed by the mozzarella, kale, bacon and onion. Grate the sweet potato over the top of the pizza. Sprinkle with the crushed red pepper.

Return the pizza to the oven and cook for about 10-15 minutes, or until the kale is crispy and the mozzarella has bubbled.

Makes 3-4 servings.

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by Caitlin Saniga

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Notice the missing left crust of pizza? There was no time to take a photo while I was shoveling that piece into my mouth.

  • pizza dough
  • olive oil
  • 1 medium yellow onion, chopped
  • salt and pepper
  • 1 medium sweet potato, scrubbed and thinly sliced
  • 5-6 red-skin potatoes, scrubbed and thinly sliced
  • 2 sprigs of rosemary, leaves removed
  • 6 ounces buffalo mozzarella, torn into small pieces
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A friend said she tried a similar recipe with purple fingerlings. Can you imagine how pretty that would be? Now I’m picturing sweet potato, purple fingerling and beet pizza. Stunning, I bet!

Preheat the oven to 400 degrees.

Place the pizza dough in a well-oiled mixing bowl, and cover with a towel. Place the bowl in a warm (or room-temperature) spot, and let sit for an hour to rise.

In the meantime, warm a medium pan over medium-low heat. Add a generous amount of olive oil to coat the bottom of the pan. Once it’s warm, add the onions and cook, stirring frequently, for about 15 minutes, or until the onions are translucent and golden-brown at the edges. Season with salt and pepper.

Bring a medium pot of salted water to a boil, and cook the potato and sweet potato slices about 5 minutes, or until soft (but not mushy).

On a floured surface, roll out the dough with a floured rolling pin. Make sure it’s a shape and size that will fit on whatever baking sheet or stone you plan to use. If using a metal baking sheet, lightly flour the surface before transferring the dough to the pan. Brush the dough with olive oil, and scatter half of the onions across the surface. Arrange the potatoes over the onions, and top with the mozzarella, rosemary and the rest of the onions.

Bake for about 15 minutes, or until the cheese is bubbling and brown and the crust is golden. Serve hot.Makes about 4 servings.

Recipe adapted from: Spicy Icecream

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by Sarah Steimer

These aren’t burnt! It was just a bit dark out when I took the photo. These are a pretty great thrown-together meal when you just have a bunch of odds and ends in the fridge.

  • about 1/2 log of precooked polenta, cut into 12, 1/2-inch slices or larger
  • 2/3 cup tomato paste
  • 1 tablespoon white vinegar
  • 2 teaspoons olive oil, divided
  • 1 teaspoon sugar
  • 1 teaspoon dried oregano
  • 1/2 teaspoon chili powder
  • salt and pepper
  • 1/2 ball fresh mozzarella, sliced into 12 pieces
  • 3 tablespoons chopped onion
  • 3 tablespoons chopped tomato
  • 1 banana pepper, chopped
  • 1 clove garlic, minced
  • 2 teaspoons balsamic vinegar
  • crushed red pepper, optional

Place the polenta slices on a parchment paper-covered cooking sheet.

These are the precooked pizzas. This recipe is pretty loose, you can really use whatever is in your fridge or pantry. It’s sort of a healthier alternative to Bagel Bites, I suppose.

Whisk together the tomato paste, vinegar, 1 teaspoon of the olive oil, sugar, oregano, chili powder, and salt and pepper to taste. If the mixture still seems a bit thick, thin it out with additional olive oil.

Distribute the sauce over the polenta slices evenly. Top each with a slice of mozzarella.

Combine the onions, tomato and peppers in a bowl. Toss with the balsamic vinegar, 1 teaspoon of olive oil, and salt and pepper. Distribute the mixture over the polenta slices. Sprinkle with crushed red pepper, if using.

Bake the mini pizzas at 375 degrees for 15-20 minutes, or until the toppings have browned and the cheese has melted.

Makes 12 mini pizzas.

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by Caitlin Saniga

We made these pizzas the first day of my visit to Aunt Kay’s in New York. We used what she had in her fridge: little bits of produce, some bacon, spices and cheese. It was a delicious combination. So forage in your fridge. This is a great recipe to use for leftovers and scraps.

  • 4 6-inch flour tortillas
  • olive oil
  • salt
  • 4 strips bacon, cooked for 2 minutes in the microwave
  • 1 red pepper, roasted, skin removed and julienned
  • 1/2 small red onion, sliced into thin rings
  • 1 small zucchini, shaved with a vegetable peeler
  • 1 tablespoon capers
  • 3/4 cup shaved mozzarella cheese
  • cayenne pepper, to taste

Line 2 baking sheets with parchment paper, and preheat the oven to 350 degrees. Place 2 tortillas on each baking sheet. Brush the tortillas with olive oil and sprinkle with salt.

Use paper towels to soak any extra grease from the bacon, and cut the bacon into 1-inch lengths. Divide the bacon among the tortillas. Do the same with the red pepper strips, onion, zucchini, capers and mozzarella. Sprinkle with cayenne pepper.

Place the baking trays on separate racks in the oven. Cook about 7 minutes, then rotate the trays, checking for doneness. Cook 5-7 minutes longer, allowing the tortillas and bacon to crisp and the cheese to melt and begin to bubble. Serve immediately.

Makes 4.

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by Sarah Steimer

How did I come up with this? The ingredients were fresh and in the fridge.

  • pizza dough here (I only used half)
  • 1 small squash – zucchini, patty pan, etc.
  • 1 small head of broccoli – just the florets
  • 2 roma tomatoes, sliced thin
  • 1/4 cup onion, chopped
  • 1 cup fresh spinach
  • 1 cob of corn, cooked and kernels removed (about 3/4 cup canned or frozen)
  • 1/2 cup Gouda, shredded
  • 2 tablespoons red wine vinegar
  • 1 tablespoon olive oil
  • 1 tablespoon Dijon mustard
  • 1 tablespoon  chives, chopped
  • salt and pepper, to taste

Follow these directions for the dough.

Stole the idea of a vinaigrette from Caitlin!

Steam the broccoli until tender.

While the dough begins to brown in the oven, whisk together the olive oil, mustard, vinegar, chives, salt and pepper. Toss the vegetables – except for the spinach and tomatoes – in the vinaigrette.

When the crust is ready, distribute the spinach then sprinkle with most of the cheese. Evenly distribute the mixed vegetables, followed by the tomatoes. Top with the rest of the cheese and put back in the oven for another 10 minutes, or until the vegetables and crust are browned.

Serves about four.

Recipe: Sarah Steimer

Photos: Sarah Steimer

*Throughout August, “That’s Amore” will feature our favorite pizza recipes using farmer’s market ingredients — all of which can be found here.

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