Tag Archives: pizza

Take the Sky

Stuffed Crust OOP Pizza

Stuffed Crust Pizza

 

Time for another fridge cleaning adventure!  This time I had some left over mushrooms and pineapple from a stir fry, olive and onion from a lentil soup dish, and a lot of cheese from some baked pasta dishes.  I decided that instead of just tossing all of the cheese on top of the pizza I would stuff the crust with a variety of the cheese.  I was more than a little nervous regarding this venture since dough and I don’t always get along.  I used my bread machine to prep the dough, going with my sour dough oregano standby.  Once I rolled the pizza out I debated between the standard under roll to form the crust or to try rolling over, which is the one I went with in the end since it seemed the easiest for stuffing crust.

Take the Sky

Serves 4-5

Ingredients

3 cups bread flour

1 tbsp oregano

2 tbsp EVOO

3/4 cup starter

3/4 tsp salt

1 1/2 cup water

1 1/2 tsp yeast

1/4 cup provolone cheese

1/2 cup mozzarella cheese

1/4 cup Parmesan cheese

Instructions

  1. Add ingredients to bread machine per instructions, setting it for Pizza-Dough Medium if you have the options.
  2. Once dough is ready roll out onto a 12 inch pizza pan. Use a tablespoon to place cheese in the "crust area" - starting about 1 inch from the edge. Roll the crust over the cheese and use a fork to form a seam.
  3. Allow to rise covered for 30 minutes before adding any topping. Once topped place in a cool oven, then turn heat to 450 and bake for 35 minutes.
  4. Enjoy!
http://dancingveggies.com/2013/03/take-the-sky.html

I was thrilled when I took the pizza out of the oven and realized that all of the cheese stayed within the crust.  I had horrible images of trying to take a slice off the stone and there being a huge hunk of cheese left behind.  The combination of cheeses gave a variety of textures, with the stringy mozzarella, the sharper Parmesan, and the creamy provolone.  This crust is so versatile, I can’t wait til April’s pizza night!

Back in the

Spinach and Kale Pizza

Very Green Pizza

Another week, another challenge from r/52weeksofcooking.  This week the theme was Mother Sauces, something I explored a few years ago thanks to a Top Chef episode. I have done numerous tomato sauce based recipes, and a few veloute sauces as well but for the most part I avoid the creamier sauces.  Cream is very high on the list of things my doctor has told me to avoid – so with that in mind I set out to make this as healthy as I could.  One of things that helped me on that quest was learning that bechamel does not actually require cream!  Instead of doing a standard pasta I decided to do pizza, making a whole wheat sourdough crust and tossing on as much spinach, chard, and kale as possible.  I was a little bit nervous working with the dough, but it was surprising easy to roll once I figured out the right flour:starter ratio – so no dough went flying across the kitchen this time!

Spinach and Kale

Serves: serves 5-6

Ingredients

Crust:

3/4 cup starter

1 cup 2 tbsp water

2 tbsp EVOO

3/4 tsp salt

2 cups whole wheat flour

1 cup all purpose flour

1 1/2 tsp yeast

Topping

2 tbsp EVOO

1 red onion, diced

1 cup baby spinach, rinsed and torn

1/2 cup swiss chard, rinsed and torn

3/4 cup kale, rinsed and torn

1/2 cup Mozzarella cheese, shredded

Sauce

2 tbsp butter

1/4 cup flour

1 1/2 cup milk

1/4 tsp nutmeg

salt and pepper to taste

Instructions

  1. For the dough - I used my bread machine taking full advantage of the timer and pizza dough setting. Once done, roll out on to pizza sheet cover with a towel and allow to rise for 30minutes. Set aside
  2. For the onions, heat the olive oil in a large saute pan over medium heat. Add the onions and cook, stirring regularly, for 25-30 minutes or until onions have caramelized. Set aside to slightly cool
  3. For the sauce, melt the butter in a saucepan over medium heat. Once melted slowly whisk in the flour before slowing adding the milk, stirring the entire time. Bring to a simmer then add the nutmeg and cook for 10minutes. Cover and set aside to cool.
  4. To assemble the pizza: spoon 1/2 cup of the sauce (storing the rest for the future) onto the dough, spreading around. Add the onions, followed by the spinach, kale, and swiss chard. Top with the shredded cheese.
  5. Place pizza in oven and set to 400 degrees. Bake for 35 minutes, crust will be golden and the cheese will be starting to brown.

Notes

the sauce freezes very well - I poured it in to ice cube trays and once frozen popped the cubes into freezer bags.

http://dancingveggies.com/2013/02/back-in-the.html

This isn’t the healthiest pizza out there – and I’m sure it’s not the healthiest version of  bechamel floating  around – but it’s a healthier option compared to what most pizzas are.  Another advantage of doing a white sauce is it’s much easier to reduce the amount of cheese required, assuming people aren’t looking over your shoulder attempting to add more.

Fly, Fly, Baby

Oregano Sourdough Pizza Crust

Every now and then it feels good to make something that is not super healthy…or even moderately healthy.  Normally when doing pizza I make a standard crusty crust or a semi-healthy cauliflower crust, but this time I decided to try something different.  I have mentioned my sourdough starter, Gunther, before and decided to give a sourdough crust a try.  My bread machine cookbook has a recipe for sourdough, but after a quick glance I realized it need a boost to make it more pizza like.  The end result was a delicious deep dish experience that was filled to the brim with toppings.

Oregano Sourdough Pizza Crust

serves 4-5

Ingredients

3 cups bread flour

1 tbsp oregano

2 tbsp EVOO

3/4 cup starter

3/4 tsp salt

1 1/2 cup water

1 1/2 tsp yeast

Instructions

  1. Add ingredients to bread machine per instructions, setting it for Pizza-Dough Medium if you have the options.
  2. Once dough is ready roll out onto a 12 inch pizza pan. Fold the crust under and allow to rise for 30minutes,
  3. Top as desired and then place in to a cold oven. Turn heat to 450 and bake for 35 minutes, the crust should be brown and cheese bubbly. Allow to cool and then enjoy!!!
http://dancingveggies.com/2012/11/fly_fly_baby.html

I’m also hoping that my doctor is not reading this because I have a feeling she would not approve of the insane amount of cheese used in this recipe.   Probably shouldn’t eat something like this on a regular basis, but hopefully she can overlook the occasional indulgence.

Work It

Spinach with Roasted Tomato Pizza

I’m writing this, listening to the rain come down, hoping that all the nasty weather will clear up before our flight leaves.  Things have been a little stressful leading up to this trip, making me even more thankful for the timing.  I’m also hoping that I’ll be able to avoid temptation on this trip but I just don’t see that happening, so hopefully all the walking will maybe cancel out the chocolate.  There will also be some changes to DancingVeggies once we get back, but nothing too dramatic.   The good news is that you expect more vegan recipes, including raw-vegan recipes.  I will also be adding some fish to the menu, and removing most of the dairy recipes.  I’m still not sure how everything is going to play out, but that’s okay!

This recipe is unfortunately on the list of things that I will be avoiding going forward.  I will miss my cheesy delicious pizza, but I’m looking forward to experimenting with flatbread recipes and other things that are pizza-like but not quite pizza.

Roasted Tomato and Spinach Pizza

Ingredients

2 tbsp EVOO

1 pint cherry tomatoes, halved

1/4 tsp rosemary

1 1/2 cup baby spinach, well washed and loosely torn

1/4 cup Parmesan Cheese, grated

1/2 cup Mozzerella Cheese, shredded

favorite pizza crust - note this recipe works best with crusts that go in a warm oven

Instructions

  1. Turn oven to 425. Place the tomatoes in a single layer in a roasting pan, then cover with the EVOO and rosemary. Bake for 15minutes, remove tomatoes and then turn oven up to 450.
  2. Prep your pizza crust with half of the cheeses before adding the tomatoes, spinach and remaining cheese. Bake for 20minutes, or until the crust is brown and the cheese is bubbling.
http://dancingveggies.com/2012/05/work-it.html

The trick with this recipe is cooking the crust as quick as possible so that the tomatoes keep as much shape as possible.  I have been making tomato and spinach pizza for years, but recently decided it needed a new kick.  By pre-roasting the tomatoes with rosemary it really adds a new layer to the pizza, which is another reason why it’s important to bake the crust as quick as possible.  I’ve also tried this recipe with basil and oregano but for now rosemary is the winner.

Now Hush Hush

Eggplant Parmesan Pizza

Secret Recipe Club

Greetings one and all! Another month has flown by and it’s time for a brand new Secret Recipe Club recipe 🙂 I have to admit that one of the highlights of my blog month is getting the new blog assignment from my fearless host Amanda and checking out all the cool new recipes I can pick from.  This month I was assigned the Pictures of all my Princesses blog run by Jules.   I was immediately drawn in by the cute header and set out to find the perfect new recipe to try.  I wasn’t sure what recipe I wanted to try or even what type of recipe I was in the mood for so I started at the beginning and worked by way up.  I noted a few recipes that sounded interested before spotting the PERFECT recipe for my household: Eggplant Sauce!!!  Not only did the recipe give instructions for serving this sauce three different ways, one of them included a way to adapt it for pizza.  I was sold and quickly started collecting all the ingredients I needed.  I did cheat and use my bread machine to prep my crust, but I have found that my blood pressure tends to do best when I’m not trying to kneed dough.  I did make some slight modifications to make it vegetarian friendly and also left out the cream since I felt that much dairy might be a little much.   Please check out the original recipe if you don’t have the restriction and if you want to see the other ways you can use this incredibly versatile sauce.

Now Hush Hush

Ingredients

1 egg plant, quartered lengthwise

2 roma tomatoes, quartered

2 cloves garlic

1 small onion, quartered

olive oil

Salt

1 1/2 c. vegetable broth

4 basil leaves

1/2 tsp. red pepper flakes

pinch of smoked paprika

pepper to taste

3/4 cup Mozzarella Cheese

1/4 cup Parmesan Cheese

Instructions

  1. Brush vegetables with oil and lightly sprinkle with salt. Place the eggplant skin down and roast at 425 for 30 minutes.
  2. In a pot combine and simmer the vegetable broth, basil, red pepper flakes, and paprika for 10minutes.
  3. Once the vegetables have finished roasting, scrape eggplant's flesh from purple skin. Then add the eggplant, onion, tomatoes, and garlic to broth.
  4. Cover and simmer 20 minutes until vegetables are really tender, taste and add additional seasonings if needed. Remove half to a blender and puree until smooth.
  5. Pour mixture over a prepared pizza crust and top with the cheeses. Place the pizza in a cool oven, turn to 425 and bake for 30minutes until crust is brown and cheese is bubbling. Enjoy!
http://dancingveggies.com/2011/11/now-hush-hush.html

 

This dish was a HUGE hit in my house, and as an added bonus it gave off an amazing aroma.  To enhance the flavors I used an oregano pizza crust recipe and it worked perfectly.  The little bit of sauce left over was also the perfect dip for the pizza crust ensuring that not a single drop was wasted!