Creamy Pumpkin Pizza with Truffled Gouda and Herbed Ricotta

 

I know that title's a little crazy, but this pizza is a mouthful, both in name and flavor.  There are so many wonderful things going on here, but the creamy pumpkin sauce, truffled gouda, and herbed ricotta are the highlights and thus deserve top billing.

The first time I made this pizza I had a vague idea of what I wanted to use and the flavor profile I was hoping to achieve.  When we make homemade pizzas, oftentimes they are kind of a thrown-together mish mash of random veggies, meats, and cheeses I have on hand.  It's always good, because you know… pizza.  However, this one blew me away, and I immediately added it to my menu for the following week, being sure to take careful notes so I could share it with you guys!  And… 4 months later, here we are ;)

I started with a creamy pumpkin alfredo-type sauce -- just a standard white sauce with the addition of a little tomato paste and pumpkin puree.  That in and of itself was great, and the extra sauce made for an excellent dipping sauce for the crust.  I topped the sauce with fresh spinach and onion, then finished it off with a cheesy trio -- mozzarella, truffled gouda, and dollops of herbed ricotta.  The result was one of the best pizzas I've ever made.  I try and keep a general rule here that I don't post recipes that use specialty ingredients, so I was a little weary of sharing this one due to the truffled gouda.  But I see it pretty regularly at Whole Foods, and my Trader Joe's has a truffled Italian cheese that's akin of fontina, and that works as well (I tested it just for y'all. ;))  In a pinch, you could easily use plain gouda and then finish the pizza with a little drizzle of truffle oil.  I love to serve this pizza with my shredded brussels sprouts salad (but I leave the cheese out of the salad since there's so much on the pizza); the flavors go really well together, and it makes for a lovely and simple meal.

On an unrelated note, as we enter the new year, and I plan for my blog, I'd love to hear from you!  What kinds of posts and recipes would you love to see here?  Any specific ideas, foods, round-ups, tutorials, etc?  More or less of my kids? ;)  I'm open to any and all suggestions!

 

Creamy Pumpkin Pizza with Truffled Gouda and Herbed Ricotta

• 1 Tbs butter
• 1 Tbs flour
• 1 Tbs tomato paste
• 1 garlic clove, crushed
• 3/4 cup milk
• 3 Tbs pumpkin puree
• 2 Tbs shredded parmesan cheese
• 1 lb pizza dough
• cornmeal, for sprinkling
• olive oil, for brushing
• 1/3 cup ricotta cheese
• 1/2 tsp minced fresh thyme
• 1 tsp minced fresh parsley
• 1 tsp minced fresh rosemary
• kosher salt and freshly ground black pepper
• 1 packed cup chopped fresh spinach
• 1/2 cup thinly sliced white onion
• 1 cup grated truffled gouda cheese
• 1/2 cup grated mozzarella

Place a pizza stone in the oven and preheat to 500 degrees for at least 30 minutes.

Meanwhile, melt the butter in a small saucepan over medium heat.  Add the flour, tomato paste, and garlic, and cook, stirring continuously, for about 1 minute.  Whisk in the milk, reduce the heat to medium low, and cook until thickened, stirring often, about 3 to 4 minutes.  Remove from heat, fish out the garlic clove, and stir in the parmesan cheese.  Season to taste with salt and pepper.  Set aside.

Sprinkle a large square of parchment paper with cornmeal, and roll and stretch the dough into a 14-16 inch circle, or large oval.   Brush the perimeter of the dough with olive oil.

In a small bowl, combine the ricotta with the thyme, rosemary, and parsley, and season with salt and pepper.  Set aside.

Spread a thin layer of the sauce over the dough, leaving a 1 inch border.  Scatter the spinach and onions over the sauce, then sprinkle the mozzarella and gouda over the vegetables.  Using a teaspoon, dot the top with the ricotta.  

Transfer the pizza plus parchment to the preheated stone, and cook 10-12 minutes, or until the cheese is melted and the crust is golden brown.  Remove from oven, allow to cool 10 minutes, then slice and serve.

Pizza Primavera

Every year, around this time, I wax poetic about my love for spring.  You guys can all have fall, I'll take spring year round if I could.  I went for a run today in 85 degree weather, and it made me SO happy.  Despite the oppressive pollen counts, the kids and I have been spending as much time as possible outside, and again, it makes me SO happy.  And finally, what makes me most happy of all, spring produce!  I love incorporating spring veggies into as many of my meals and dishes as possible.  I'm a big fan of pasta primavera, so naturally, in my pizza-loving world, the next step was pizza primavera.

Y'all, this pizza.  It's really amazing.  It basically combines several of my favorite pizzas into one amazing, veggie-loaded pizza.  We start with a garlicky white sauce, then top it with shaved asparagus, roasted cherry tomatoes, onions, spinach, and mushrooms.  I used a combo of mozzarella and parmesan cheese, but I think fontina and/or goat cheese would be absolutely fabulous here too.  I sprinkled the finished pizza with fresh herbs, and this went down in history as one of my favorite pizzas ever.  Coincidentally, Caroline proclaimed it to BE her favorite pizza ever, and laid claim to the leftovers for her lunch.  This veggie pizza puts all other veggie pizzas to shame.  Served with a strawberry-spinach salad, you have spring dinner perfection.

Spring, we welcome you with open arms!  I hope you guys are as enamored with spring produce as I am, because I have a huge backlog of recipes, just waiting to be shared!

 

Pizza Primavera
makes 1 pizza

• 1 cup halved grape or cherry tomatoes
• olive oil
• kosher salt and freshly ground black pepper
• 1 Tbs butter
• 1 Tbs flour
• 3/4 cup milk (low fat is fine)
• 2 garlic cloves, smashed
• 1 cup Parmesan cheese, divided
• 1 lb pizza dough
• 4-5 thick spears of asparagus, shaved into ribbons with a vegetable peeler
• 2/3 cup chopped fresh spinach
• 1/3 cup thinly sliced vidalia onion
• 3-4 baby portobello mushrooms, sliced
• 1 cup freshly shredded mozzarella cheese
• 1 scallion, thinly sliced
• 1 Tbs fresh minced basil

Preheat the oven to 400 degrees.  Arrange the tomatoes in a single layer on a foil-lined baking sheet, and sprinkle lightly with salt and pepper. Bake 15-20 minutes, tossing halfway through.  Remove from the oven, place a pizza stone in the oven, and increase the temperature to 500 degrees.

Meanwhile, make the white sauce, melt the butter in a small saucepan over medium heat.  Add the flour, and cook, whisking constantly, until golden and bubbly, about 1 minute.  Whisk in the milk, and add the garlic cloves.  Cook, stirring often, until the mixture thickens and bubbles.  Remove from heat, season with salt and pepper, and stir in 1/3 cup of the parmesan cheese.  Discard the garlic.

To prepare the pizza, sprinkle a large square of parchment paper with cornmeal or semolina flour.  Roll and stretch the dough into a 14-15 inch circle or oval, and brush the perimeter with olive oil.  

Spread a thin layer of the white sauce over the dough, leaving a border all the way around (you will have some sauce leftover -- it's great for dipping the pizza into!).  Scatter the chopped spinach over the sauce, then sprinkle 2/3 cup of the mozzarella over the spinach.  Arrange the shaved asparagus over the cheese, then top with the roasted tomatoes, onions, and mushrooms.  

Finish by sprinkling the remaining mozzarella and parmesan cheese over the top.  Carefully transfer the pizza + parchment to the oven and bake 10-12 minutes, or until the crust is golden-brown and the cheese is melted and bubbly.  

Sprinkle with the scallions and basil, slice, and serve.

Skillet Sausage and Kale Pesto Pizza

 

Pizza night is a regular occurrence around here.  I like to mix up the toppings and flavors, but the method is always the same.  Pizza stones for life, right?  However, this kale pesto and sausage pizza in the January Cooking Light caught my eye with the flavor combination, and then the method of cooking it in a skillet piqued my interest even more.  This method is super easy too - it starts on the stovetop to give you a nice crispy crust, then finishes under your broiler for maximum cheesiness.

I really loved this flavor combo as well.  Spicy sausage and earthy, nutty kale pesto.  At first I scoffed at the low amount of cheese, but truth be told, it was plenty.  It allowed the flavors of the pesto and sausage to shine through, while still providing the stretchy, cheesy goodness that we all expect and love from pizza.

Friday night is synonymous with pizza night, so if you're looking for a fun and different take on pizza, give this one a try!  Happy weekend!

 

Sausage and Kale Pesto Pizza
adapted from Cooking Light, January 2015

• 10 oz prepared pizza dough
• 1 link spicy Italian sausage, casing removed
• 3-4 oz kale, chopped coarsely (about 3 tightly packed cups worth)
• 1 tsp granulated sugar
• 3 Tbs sunflower seeds
• 1 garlic clove, crushed
• pinch of crushed red pepper flakes
• 3 Tbs extra virgin olive oil
• 1 oz grated Parmesan cheese (about 1/4 cup)
• 2 oz shredded mozzarella cheese (about 1/2 cup)

Bring the dough to room temperature.

Preheat the broiler to high.

Heat a 10-inch skillet (preferably cast iron) over medium high heat.  Cook the sausage, crumbing as you go, for 3-4 minutes, or until it's browned.  Remove from the pan.

Add the kale, 2 tablespoons of water, and the sugar.  Cover and cook for 2 minutes, or until the kale wilts.  Remove the kale from the pan and place on a lint-free kitchen towel or double layer of paper towels.  Squeeze to remove as much moisture as you can.  Remove the skillet from heat.

Pulse the nuts, red pepper flakes, and garlic in a food processor until finely chopped.  Add the kale; pulse until finely chopped again.  Add 2 tablespoons of the oil and process until it becomes a paste, adding 1-2 tablespoons of water if it's too thick.  Stir in the parmesan cheese.

Heat the remaining tablespoon of olive oil in the skillet over medium-high heat.  Roll the dough into a 10 1/2 inch circle and transfer to the skillet.  Press the dough light up the sides of the pan if you can.  

Top the dough evenly with the pesto, followed by the sausage and mozzarella.

Cook 2 minutes, then transfer the pan to the oven and broil 2 to 3 minutes, or until the cheese is melted.

Allow to cool 5 to 10 minutes, cut into 8 pieces, and serve.

Throw a Fancy Pizza Party!

I know many people are pizza purists, but I for one love the wild and crazy flavors and combinations.  Pizza parties are one of my favorite ways to entertain; just put together a few pizzas, and there's something for everyone!  This menu showcases seasonal ingredients and foods, and I for one would be so excited to go to a party where all this food was featured!

Fancy Pants Pizza Party

Appetizers and Drinks
Sparkling Pear Sangria
Salted Cocoa Roasted Nuts
Sausage and Cheese-Stuffed Mushrooms
Roasted Figs and Prosciutto

Pizzas and Sides
Pizza alla Vodka
Bacon, Brussels Sprouts, and Goat Cheese Pizza
Fontina and Wild Mushroom Pizza
Fall Harvest Pear Salad
Roasted Tomato Caprese Salad

Dessert
Mocha-Frosted Espresso Brownies
Glazed Cranberry-Lemon Cake

Deep Dish Mushroom and Onion Pizza

 

Pizza Friday!  And this is a good one.  The cover of the September Cooking Light had me drooling from the minute I saw it.  The Deep Dish Mushroom & Onion Pizza looked so amazingly cheesy and delicious, and it went on my weekly menu immediately.  Unsurprisingly, we all loved it.  How could you not?

 

This is a great base recipe as well.  I can think of innumerable variations, but off the top of my head, the addition of spicy sausage is pretty high up there, as are bell peppers.  Play around, mix up the toppings (filling?) to your liking, and enjoy!  We have homemade pizza quite often, but this was a nice change from the usual style.  I hope you all have a wonderful weekend!

 

Deep Dish Mushroom and Onion Pizza

adapted from Cooking Light, September 2014
serves 6 (at 1 slice each)

• 1 1/4 tsp instant yeast
• 1/2 tsp sugar
• 3/4 cup warm water (about 110 degrees F)
• 4 Tbs olive oil, divided
• 9 oz all-purpose flour, divided (about 2 cups)
• 1/4 cup semolina flour
• 3/4 tsp kosher salt, divided
• cooking spray
• 1 1/2 cups thinly sliced onion
• 2 cloves garlic, minced
• 1/2 tsp dried oregano
• pinch red pepper flakes
• 1/4 tsp ground black pepper
• 8 oz cremini mushrooms, sliced
• 3/4 cup tomato sauce
• 1 clove garlic, crushed
• 1 oz Parmesan cheese, grated (about 1/4 cup)
• 5 oz part-skim mozzarella cheese, shredded (1 1/4 cups)

Dissolve the yeast and sugar in 3/4 cup of the warm water in the bowl of a stand mixer. Let stand 5 minutes, then add 3 tablespoons of the oil.  Weigh out 7.9 oz of the flour (about 1 3/4 cups), and add to the stand mixer, along with the semolina flour and 1/2 teaspoon of salt.  Mix at medium-low speed with a dough hook until smooth, about 4 minutes.

Turn the dough out onto a lightly-floured surface and knead for about 5 minutes, until it's smooth and elastic.  As you're kneading, gradually add the remaining 1/4 cup of flour.

Lightly grease a large bowl with olive oil, then place the dough in the bowl, cover with a dish towel, and move to a warm, dry place.  Let rise until it's doubled in size, about 1 1/2 hours.

To make the toppings, heat a large skillet with 1 tablespoon of olive oil over medium-high heat.  Add the onion and cook 3 minutes.  Stir in the garlic, oregano, a pinch of salt, and pepper, and cook, stirring constantly, until the garlic is fragrant (about 30 seconds).  Add the mushrooms.  Cook about 5 to 6 minutes, or until the mushrooms release their moisture.  Set the pan aside.

In a medium saucepan, combine the tomato sauce, a pinch of red pepper flakes, 1/8 teaspoon of salt, and the crushed clove of garlic.  Bring to a vigorous simmer, reduce heat, and simmer for about 5 to 10 minutes.  Discard the garlic clove.

Preheat the oven to 425 degrees and place the oven rack in the lower-third of the oven.  

Coat the bottom and sides of a 10-inch springform pan with 1 tablespoon of oil. 

Punch down the dough and turn out onto a lightly-floured surface.  Gently press the dough into a 13-inch circle.  

Working carefully, lift the dough and place in the prepared pan.  Press the dough into the bottom and halfway up the sides of the pan.  

Scatter the mushroom mixture over the bottom of the pan, then spread the marinara mixture over the mushrooms in an even layer.  Top with the parmesan cheese and mozzarella.

Bake at 425 degrees for 25 to 30 minutes, or until the crust and cheese are browned.  Let stand 5 to 10 minutes before slicing into wedges and serving.

Taco Pizzas

Tacos and pizza.  Pizza and tacos.  Two of my very favorite foods.  So I put my hands together, and I give you taco pizzas!  I know this isn't groundbreaking, and I know everyone and their mom has been making these for years.  But in my humble opinion, this particular combination is worth sharing.  Also?  This is actually a pretty light dinner - two of these guys come in at right around 500 calories.

So you start by crisping up some corn tortillas in the oven, then smear them with mashed pinto beans.  Top that with a delicious and perfectly spicy taco filling, then sprinkle the whole thing with cheese.  After they bake for a few minutes, you drizzle them with a cilantro-lime yogurt sauce, then finish them off with diced tomatoes.  Yum.  These were a huge hit with everyone, and I know they'll be in the regular rotation come this fall when our weeknights are ridiculously busy.  Quick, easy, healthy, and a family favorite?  Instant slam dunk.

 

Taco Pizzas

adapted from Ellie Krieger's Weeknight Wonders

• 8 (6-inch) corn tortillas
• 2 Tbs canola oil
• 1/2 medium red onion, diced
• 3 cloves garlic, minced
• 1 Tbs chili powder
• 1 tsp cumin
• 1/2 tsp dried oregano
• 1/2 tsp kosher salt
• 1/4 tsp cayenne pepper
• 3/4 pound ground turkey
• 1 ear of fresh corn or 2/3 cup kernels
• 1/2 cup salsa
• 1 cup canned pinto beans, rinsed and drained
• 1/4 cup low sodium chicken broth
• 3/4 cup grated Pepperjack cheese
• 1/2 cup nonfat Greek yogurt
• juice of 1/2 lime
• 1 Tbs water
• 1 Tbs chopped fresh cilantro
• 1/2 cup chopped fresh tomatoes

Preheat oven to 425 degrees.

Brush both sides of the tortillas lightly with 1 tablespoon total of the oil.  Arrange them in a single layer on two baking sheets, and cook 5 to 7 minutes, or until they are lightly crisp.  Remove from the oven and set aside.

Meanwhile, heat the remaining tablespoon of oil in a large skillet over medium heat.  Add the onion and cook until softened, about 5 minutes.  Add the garlic, cumin, chili powder, oregano, salt, and cayenne, and cook until fragrant, about one minute.

Transfer about half the onion mixture to the bowl of a small food processor (or a small mixing bowl).  Leave the rest in the skillet.

Add the turkey to the skillet and cook, breaking up the meat with a wooden spoon, until it's cooked through, about 5 minutes.

Add the corn kernels and salsa to the turkey, and cook about 2 to 3 minutes, or until most of the liquid has been absorbed.  

Meanwhile, add the pinto beans and broth to the food processor and pulse until smooth, scraping down the sides once or twice (you could also do this in a mixing bowl using a potato masher).

Spread 2 tablespoons of the bean mixture on each tortilla, then top with about 1/4 cup of the turkey mixture.*  Sprinkle a heaping tablespoon of the cheese on top and bake 3 to 4 minutes, or until the cheese is melted.

As the pizzas bake, whisk together the yogurt, cilantro, lime juice, and water.  

Remove the pizzas from the oven and drizzle the sauce over the top.  Top with the diced tomatoes, cut each pizza into quarters, and serve.

*You will have a bit of the turkey mixture leftover.  I used mine to make a killer taco salad the next day for lunch

BLT Pizza

 

On Monday, I wrote an ode to baked brie, and today I'm here with an ode to the BLT.  Is there a summer meal more perfect than a BLT?  A juicy homegrown tomato, perfectly crispy and salty bacon and fresh crisp lettuce.  I think I may need a moment.  I have been pretty vocal about my distaste for mayonnaise, but this is one capacity in which I think it is crucial.  I typically like to mix it with some fresh herbs and/or garlic before spreading it on the bread for my BLT, which not only adds another layer of flavor to your sandwich, but it helps mask the "mayo" taste. ;)  I could eat a BLT for lunch and dinner every day in the summer and never get tired of it.

But this isn't about a sandwich, this is about a pizza.  And this pizza is definitely worth writing about.  I've been wanting to make a BLT pizza for years now, but could never quite conceptualize it.  Leave it to Cooking Light to not only make a really freaking delicious pizza, but one that's actually relatively healthy and light.  Imagine that!

So remember how I said I hate mayo, but I use it on my BLT's mixed with herbs and garlic?  Well that's exactly what you'll use as the sauce here.  I know it sounds kind of icky to use mayo on a pizza, but it's just a small amount, and it almost "melts" into the dough, and it gives the pizza a rich and creamy taste.  I also added my beloved roasted tomatoes to the pizza, sprinkled some bacon over those, and then topped it with a modest amount of cheese.  After it bakes, comes the "L."  Simply scatter some fresh leaves of your choice over the pizza before serving.  The original recipe called for arugula, but it's not my favorite green, so I used mache instead.

I've yet to even have my first BLT sandwich of the summer, but I'm pretty sure that the BLT pizza is going to become a regular occurrence around here as well.  BLT sandwich for lunch, BLT pizza for dinner?  Overkill?

BLT Pizza with White Sauce
adapted from Cooking Light, July 2014
serves 4

• 1 lb cherry or grape tomatoes, halved or quartered if large
• 1 tsp dried oregano
• 1/2 tsp freshly cracked black pepper
• kosher salt
• 3 slices bacon
• 1/4 cup canola or reduced-fat mayonnaise
• 1 Tbs extra virgin olive oil, plus more for brushing the dough
• 1 Tbs minced fresh scallions
• 1 Tbs minced fresh parsley
• 2 cloves garlic, minced or grated
• 1 lb fresh pizza dough
• 1 Tbs cornmeal
• 2 oz part-skim mozzarella cheese, shredded (about 1/2 cup)
• 1 cup greens of your choice (recommend mache, spinach, or arugula)

Preheat the oven to 400 degrees.  Arrange the tomatoes in a single layer on a foil-lined baking sheet, and sprinkle with the oregano and pepper.  Scoot the tomatoes towards the center of the baking sheet and fit the bacon around the edges.  Bake for 20 minutes, stirring the tomatoes halfway through.  Drain the bacon on a paper towel-lined plate then break into bite-sized pieces.

Place a pizza stone in the oven and increase the temperature to 500 degrees.

Meanwhile, whisk together the mayonnaise, oil, scallions, parsley, and garlic in a small bowl.  

Sprinkle the cornmeal over a large square of parchment paper, then roll and stretch the pizza dough into a 12-inch circle.  Spread the mayo mixture over the dough, leaving a 1-inch border, then brush the border lightly with olive oil.

Scatter the tomatoes and bacon over the sauce, then sprinkle with the cheese.  Transfer to the pizza stone in the oven, and bake 10 minutes, or until the crust is browned and the cheese is melted and bubbly.

Allow to cool 10 minutes.  Top with greens, cut into 8 slices, and serve.

Artichoke Pesto Chicken Pizza

 

It's Pizza Friday!  It's a thing, right?

I've come to the conclusion that it's time to start making two pizzas for my family on pizza night.  One just barely feeds everyone, and that's only if I serve a substantial side dish.  Or maybe I should just stop making pizzas that are so good that we all inhale an entire pizza in less than 10 minutes?  Then maybe Caroline won't cry when she doesn't get seconds because her brothers (and parents) ate the rest of the pizza?

.... We'll go with a second pizza.

This pizza is a riff on a pesto pizza, utilizing one of my favorite spring veggies:  artichokes!  I mixed up an easy artichoke pesto, slathered it on the crust, then topped it with plenty of cheese, shredded chicken, and roasted tomatoes.  Such a simple combo, but such a great pizza.

It was a gorgeous evening, so we carried our dinner outside and ate on the deck.  After the pizza was demolished in mere minutes, the kids all toddled around in the yard, and I sat and relaxed with a nice glass of rose'.  Life is good in the springtime.  Especially with pizza and wine.

Artichoke Pesto-Chicken Pizza

Artichoke Pesto
adapted from Confections of a Foodie Bride

This will make more pesto than you need, but it is wonderful as a sandwich spread, stuffing for chicken or pork, bruschetta topping, pasta mix-in, etc.  Or you could probably freeze it pretty easily and save it for another pizza!

• 9 oz artichoke hearts (frozen or canned, drained and patted dry)
• 2 cloves garlic, smashed
• 1/4 cup basil leaves
• 2 Tbs fresh parsley leaves
• 1 cup fresh spinach
• 1 tsp lemon zest
• juice of 1/2 lemon
• 1/2 cup Parmesan cheese
• pinch of red pepper flakes
• 4-5 Tbs olive oil
• salt and pepper to taste

Combine all the ingredients except the olive oil in a food processor, and puree until smooth, stopping to scrape down the bowl as needed.  With the food processor running, slowly pour 4 tablespoons of the olive oil through the feed tube.  Add an extra tablespoon of oil if the pesto still seems thick - you want it to be easy to spread.  Taste and season with salt and pepper as needed.

Pizza

• 1 1/2 cups halved grape tomatoes
• olive oil
• kosher salt and freshly ground black pepper
• 1 lb pizza dough
• cornmeal
• 1/2 cup artichoke pesto
• 1 1/4 cups shredded mozzarella cheese
• 1/2 cup shredded Parmesan cheese
• 1 cup cooked and shredded chicken
• 2 Tbs chopped fresh basil

On a rimmed baking sheet lined with parchment paper, toss the tomatoes with 1 tablespoon of olive oil, a big pinch of salt, and a pinch of sugar.  Turn on the oven to 500 degrees, place a baking stone on the bottom rack, and roast the tomatoes while the oven preheats.  Stir them every 5-6 minutes, roasting for 10-15 minutes total, or until they are browned, caramelized, and have released a lot of their liquid.  Keep a close eye on them though, because they will burn easily.  Remove the tomatoes from the oven and transfer the baking stone to the top rack.  Keep the oven on as you prepare the rest of the pizza.
Sprinkle a large square of parchment paper with cornmeal, then roll and stretch the pizza dough into a 12-14 inch circle.  Brush the outer edge with olive oil, and spread the artichoke pesto in a thin layer in the center.
Top the pesto with 1 cup of mozzarella, then scatter the chicken and tomatoes over the cheese.  Sprinkle the remaining mozzarella and the parmesan over the top.

Carefully transfer the pizza + parchment to the oven and bake 10-12 minutes, or until the dough is browned and the cheese is melted and bubbly.  Allow to cool 10 minutes, sprinkle the top with basil, slice, and serve. 

Antipasto Pizza

 

Friday nights in our house mean one of two things:

1. The kids eat random leftovers or quesadillas and we get take-out once they go to bed, or
2. Family pizza night!

  Making dinner with my two big kids is a great way for us to all unwind from the week, eat some cheese off the cutting board, and turn what is typically the most stressful and harried part of the day into a fun and relaxing activity for the kids to enjoy.  I feel like every time I post a new pizza recipe, I end up talking this, but I just can't help myself - it's probably the reason we eat pizza as much as we do, after all.  

This particular pizza night was especially memorable, because I got to introduce Caroline and Smith to some new ingredients and food.  They had never had salami before, and it's pretty much Caroline's favorite food now.  She was also introduced to roasted red peppers, and they were a hit too - I think I blew her mind when I wrapped a pice of salami around a roasted red pepper strip and gave it to her, ha!  Kalamata olives, however, were not a hit with Smith.  You win some, you lose some.

What's nice about this pizza is that since "antipasto" is such a broad term, it's pretty much an anything-goes situation.  I basically just took the things I like to see on an antipasto tray and threw them on a pizza.  I included salami, roasted red peppers, and olives, and used a combo of provolone and mozzarella cheeses.  I also threw on some green bell peppers and plenty of fresh basil for some brightness and freshness to balance the rich, salty flavors of the other toppings.  Definitely play around with the toppings though - prosciutto or soprasetta would be really great, fresh slices of tomato would be lovely in the summer, some hot cherry peppers... go nuts.

It's Friday.  Relax, unwind, and eat a pizza!

Antipasto Pizza

• 1 lb pizza dough
• cornmeal, for sprinkling
• 1 Tbs olive oil, plus more for brushing
• pinch of red pepper flakes
• 2 cloves garlic, minced
• 1/2 green bell pepper, seeded and thinly sliced
• 1 red bell pepper, roasted and cut into thin strips
• 2 oz salami, sliced into strips
• 1/4 cup roughly chopped kalamata olives
• 1 cup shredded provolone cheese
• 1 cup shredded mozzarella cheese
• 1/4 cup fresh basil, torn or thinly sliced

Place a pizza stone in the oven and preheat to 500 degrees for at least 30 minutes.  

Meanwhile, in a small skillet, sauté the garlic and red pepper flakes in 1 tablespoon of olive oil over medium-low heat.  Stirring often, cook until the garlic is beginning to turn golden-brown, about 5-6 minutes, then remove from heat.  Set aside.

Sprinkle a large sheet of parchment paper with cornmeal, then pull and stretch the dough into a 12-14 inch circle.  Brush the outer perimeter with olive oil, then brush the center with the garlic-infused oil.  

Sprinkle the dough with 2/3 cup of the provolone cheese and 2/3 cup of the mozzarella cheese, then scatter the salami, green and red bell peppers, and olives over the cheeses.  Top with remaining cheese, then carefully transfer the pizza to the preheated oven.

Bake 10-12 minutes, or until the crust is golden-brown and the cheese is melted and bubbly.

Remove from the oven and allow to cool 10 minutes.  Sprinkle with the fresh basil, slice, and serve.

Bacon, Potato, and Caramelized Onion Pizza

Do I post too much pizza here?  Is there such a thing as too much pizza?  I don't think there is.

This pizza is a thing of beauty.  Allow me to break it down for you:  Chewy, perfect pizza dough.  Sweet caramelized onions.  Carb-o-licious roasted potatoes.  Salty bacon.  Mozzarella and gruyere.  Are you drooling yet?

I know that potatoes on pizza seem kind of odd and maybe a tad redundant (carbs + carbs?), but they provide a nice earthy flavor and wonderful added texture to the pizza.  They are briefly roasted, just to cook them through, and then once they are added to the pizza, they get beautifully browned and crispy. The old adage of "Bacon makes everything better" is certainly true here as well.

I typically let the seasons guide me in my pizza-making, using as much fresh and seasonal produce as I can.  That sadly doesn't work as well in the winter, but this is a great option if you are like-minded about that sort of thing.  It's definitely a hearty and indulgent pizza, but when served alongside a leafy green salad with beets and oranges, it is a lovely and seasonally appropriate meal.

We're hunkered down in the cold along with the rest of the country, and as if you needed another reason to make a pizza - having your oven on for this will really warm up your kitchen for you!

Bacon, Potato, and Caramelized Onion Pizza
barely adapted from Annie's Eats

• 1 cup thinly sliced small potatoes, such as fingerling, red potatoes, or Yukon golds
• 2 Tbs olive oil, divided, plus more for brushing
• Salt and pepper
• 1 large onion, halved pole-to-ple and thinly sliced
• Pinch of sugar
• 1 lb pizza dough
• cornmeal, for sprinkling
• 1 cup shredded mozzarella cheese
• 1 cup shredded shredded gruyere cheese
• 3 slices bacon, cooked until crisp, and crumbled

• Preheat the oven to 400˚ F, and place your pizza stone in the oven.  Line a baking sheet with parchment paper or foil. In a bowl, combine the sliced potatoes with 1 tablespoon of the olive oil and season with coarsely ground salt and pepper. Arrange in a single layer on the prepared baking sheet.
  Bake, flipping the slices over once, until the potatoes are just beginning to brown, about 10-15 minutes. Remove from the oven and let cool.  
  Meanwhile, make the caramelized onions.  Heat the remaining tablespoon of olive oil in a 12-inch skillet over medium heat.  Add the sliced onions to the pan, and stir in the sugar, salt, and pepper.  Reduce the heat to medium-low.  Cook the onions, stirring occasionally, until golden brown and fully caramelized, about 15-20 minutes.  Remove from heat and set aside.
  To make the pizza,  increase the temperature to 500˚ F, and preheat it for at least 30 minutes.  Roll and stretch out the the pizza dough into a 12-14 inch round on a piece of parchment paper that's been sprinkled with cornmeal.  Brush the perimeter of the dough with olive oil, and then sprinkle about two thirds of the shredded cheeses over the dough. Top with the caramelized onions, potato slices, and crumbled bacon, arranging them as evenly as you can over the cheeses. Sprinkle with the remaining shredded cheese.
  Transfer the pizza to the preheated pizza stone, and bake until the cheese is melted and bubbling and the crust is lightly browned, about 10-12 minutes.  Remove from the oven and allow to cool slightly before slicing and serving.

Pizza alla Vodka

Just as it is with so many other aspects of life, collaboration is truly a wonderful virtue of blogging.  A few weeks ago, I was thinking about food... as I often am.  Given my recent obsession, it's no surprise that my mind wandered to pizza.  I suddenly had the idea to create a pizza with vodka sauce.  Pizza alla vodka, if you will.  I had already mentally made the pizza - vodka sauce, mozzarella, parmesan, and spicy Italian sausage.  Done and done.  Not even one week later, my pal Annie texted me about this "fancified" margherita pizza, and I immediately fell in love - essentially the same idea, but using roasted tomatoes and no sausage.  I couldn't get it out of my head, and I knew I needed to combine our concepts to create the ultimate pizza.

 I really and truly try not to be over the top about every recipe I post here.  Clearly I love them all, because I wouldn't share a recipe if it wasn't successful for me, but being overly effusive about every single dish kind of creates a "boy who cried wolf" image.  So with that disclaimer out of the way, let me just tell you that this is without a doubt the best pizza I've ever made.  It is so fabulous in fact, that I made it twice in one weekend.  

I started by making a quick vodka sauce - crushed tomatoes, onion, garlic, red pepper flakes, vodka, and cream.  As the oven preheated, I roasted the cherry tomatoes and browned the sausage.  Then I slathered the vodka sauce onto the dough, piled on the toppings, crossed my fingers, and threw it in the oven.  The combination of pizza dough, roasted tomatoes, melty cheese, and spicy sausage made my house smell absolutely amazing, so I knew we were in for something special.

And it did not disappoint.  This pizza totally blew my mind.  I actually ate so much of it that I kind of made myself sick, and had to go lie down for a bit after polishing off the last piece.  True story.  And then the next day I kicked myself for being such a pig, because I wanted leftovers!  So I did what any reasonable person would do, and just made another one.  Then repeated my mistakes from the day before.  I'm apparently not the quickest learner...

Anywho, I'll finish this up by saying that if you had to choose one recipe from my blog to make, choose this one.  And then you can hate me, because it will be nearly impossible to go back to boring old tomato sauce after you eat pizza with vodka sauce.

Pizza alla Vodka

a Pink Parsley original, with inspiration from Annie's Eats

vodka sauce adapted from Cook's Illustrated and Annie's Eats

Roasted Cherry Tomatoes

• 1 heaping cup halved cherry or grape tomatoes
• 1 Tbs olive oil
• pinch of sugar
• kosher salt

Vodka Sauce*

• 1 Tbs butter
• 1/2 small onion, minced
• 2 cloves garlic, minced
• 1/4-1/2 tsp crushed red pepper flakes
• 2 tsp tomato paste
• 1 (28-oz) can crushed tomatoes
• 1/2 cup vodka
• 1/2 cup heavy cream

For the Pizza

• 1 lb. pizza dough
• cornmeal, for sprinkling
• olive oil, for brushing
• 2 links spicy sausage (pork, chicken, or turkey are all fine)
• 1 cup freshly shredded mozzarella cheese
• 1/2 cup freshly grated Parmesan cheese
• 2 Tbs chopped fresh basil

On a rimmed baking sheet, toss the tomatoes with olive oil, salt, and sugar.  Turn on the oven to 500 degrees, place a baking stone on the bottom rack, and roast the tomatoes while the oven preheats.  Stir them every 5-6 minutes, roasting for 15-20 minutes total, or until they are browned, caramelized, and have released a lot of their liquid.  Keep a close eye on them though, because they will burn easily.  Remove the tomatoes from the oven and transfer the baking stone to the top rack.  Keep the oven on as you prepare the rest of the pizza.

Meanwhile, make the vodka sauce.  In a medium skillet, melt the butter over medium heat.  Add the onion and cook, stirring often, until softened, 5-6 minutes.  Stir in the garlic, red pepper flakes, and tomato paste, and cook until fragrant, stirring constantly, about 30 seconds.  Pour in the crushed tomatoes, bring to a simmer, and cook until slightly thickened, about 5 minutes.  Stir in the vodka and cook an additional 5-8 minutes, remove from heat, and stir in the cream.  Season with salt and pepper to taste, and set aside.

Remove the sausage from its casings, crumble, and cook in a skillet over medium-high heat until browned and cooked through, 5-6 minutes.  Drain off as much fat as you can, and set aside.

Sprinkle a large square of parchment paper with cornmeal, and pull and stretch the pizza dough into a 14-inch round.  Brush the perimeter with olive oil.  Spread 1/2 - 3/4 cup of the vodka sauce over the dough.  Sprinkle with the mozzarella, followed by the spicy sausage, roasted tomatoes, and finally the parmesan cheese.  

Carefully transfer the pizza + parchment to the preheated baking stone, and cook 10 minutes, rotating the pizza 180 degrees after 5 minutes.  

Remove from the oven and allow to cool 10 minutes, sprinkle with the basil, slice, and serve.  Pass the extra vodka sauce at the table for dipping.

*This does make more vodka sauce than you'll need, so use some of it for dipping, and keep the rest for another pizza or to toss with some pasta later in the week. 

Greek Chicken Pizza with Feta & Crispy Chickpeas

 

I have been seriously pizza-obsessed this summer.  And while I wish that I could tell you it's coming to an end, I can't.  I have 2-3 pizza recipes waiting to be shared, and we're having pizza for dinner tomorrow night.  So like I said - obsessed.  I also wish I could tell you that I'm sorry, but I'm not.  Pizza could very well be the perfect food.  Here are some things I love about pizza:

1. Pizza crust.  Carbs, hello!
2. Cheese.  No explanation needed
3. It's infinitely adaptable.  You can go as simple as pepperoni and cheese, or as crazy as corn sauce, and everything in between.  And it's all good.  
4. It's easy - stretch your dough, pile on some toppings, and you're done!
5. Cheese.  Again.
6. Pizza is best enjoyed with wine or beer.  It's just a fact.
7. It's a fun family activity - kids love to help, and it's a great chance to spend some quality time together after school.
8. Everyone loves it.

So there you have it.  If that's not enough to convince you to make pizza for dinner tonight... well I don't know what to tell you.  In all seriousness though, we probably enjoy pizza once a week, and we never get tired of it because I'm always mixing up the toppings and flavors.  

I've always loved Greek flavors, and this pizza is loosely inspired a bit by chicken gyros.   I started by brushing the dough with a simple garlic-infused oil.  Then I piled on some shredded chicken, lots of veggies, feta, and chickpeas.  After it's cooked, I drizzled some tzatziki sauce over the whole thing, and the resulting pizza was nothing short of spectacular.  Feta is just awesome on it's own, but when combined with sweet and juicy roasted tomatoes, you get something really special.  I also really loved the chickpeas - when baked at a high temperature, they get crispy and really delicious - a nice textural contrast to melty cheese.

As far as pizzas go, this one was actually pretty light.  There's a modest amount of cheese, plenty of veggies, and lots of protein from the chicken and chickpeas.  I also used a whole wheat crust.  The pizza was surprisingly filling - normally I eat an obscene amount of pizza, but I was pretty satisfied after just one piece of this one.  I obviously love trying out new recipes and combinations, but this one will definitely be a repeat in our house!

Greek Chicken Pizza with Feta & Crispy Chickpeas

makes 1 12-14 inch pizza

• 2 Tbs olive oil
• 2 cloves garlic, minced
• 1/4 tsp crushed red pepper flakes
• pinch of kosher salt
• 1 lb pizza dough, at room temperature
• 1 1/2 cups chopped fresh spinach
• 1/2 cup shredded mozzarella cheese
• 1 cup shredded chicken
• 1 cup halved grape or cherry tomatoes
• 1/4 cup thinly sliced onion
• 3/4 cup crumbled feta cheese
• 1/2 cup cooked chickpeas, patted dry
• 2-3 Tbs tzatziki sauce, plus more for serving

Preheat the oven and a pizza stone to 500 degrees, for at least 30 minutes.

Meanwhile, combine the oil, garlic, red pepper flakes, and salt in a small skillet over medium-low heat. Cook, stirring occasionally, 10-15 minutes.  Remove from heat, pour the oil into a small bowl, and cool slightly.

On a large piece of parchment paper sprinkled with cornmeal, pull and stretch the pizza dough into a 12-14 inch circle.  

Brush the entire piece of dough with 1 1/2 tablespoons of the oil, and scatter the chopped spinach evenly over the dough, leaving a 1/2-1 inch border around the edge.  Spirnkle the mozzarella cheese over the spinach, followed by the chicken, tomatoes, onion, and feta.  Toss the chickpeas with the remaining oil, and scatter them over the dough as well.

Transfer the pizza + parchment to the preheated stone, and bake 10-12 minutes, or until the crust is golden-brown and the toppings are heated through and beginning to brown as well.

Remove from oven and allow to cool 5-10 minutes before slicing.  Drizzle 2-3 tablespoons of the tzatziki sauce over the pizza, and serve with additional sauce for dipping.

Pizza Wheels

 

Yesterday was a big day in our house.  My sweet little girl started Kindergarten.  It's hard to describe the simultaneous excitement and dread that has filled me all summer, but it all came to a head sunday night, and I was tossing and turning until 2:30 in the morning.  That six am alarm sure was a harsh reality!  All of my worries were unfounded, of course (Would someone snatch her when she got off the bus in the morning?  Would the bus get into a terrible accident on the drive to school?  What if she didn't make any friends?).  I took comfort in the fact that she was 100% excited, and tried to channel that into my own bundle of nerves.  Her spirit and joy are infectious, and it's hard to be sad or cranky when she's around.  You hear all the time that a parent's job is to teach and nurture your child, but I never would have guessed how much the reverse is true as well.

I spent the day giving lots and lots of cuddles to my boys, baking Caroline a fun after school treat, and counting down the minutes until it was time to meet her at the bus stop.  And just as she boarded the bus and went off to school all-smiles, she was all-smiles when she got home too!  The day was a resounding success, and I loved hearing all about her teachers, her new friends, the bus, the cafeteria... oh to see the world again through the pure and optimistic eyes of a five year old.  It's one of the most amazing things about being a parent.

Another amazing aspect of parenthood?  Making dinner with your child.  From start to finish, Caroline had a helping hand in this whole dinner.  And not like when Smith "helps," and I go back after him and redo it all the right way.  Caroline was a partner in this dinner - she picked the filling, she helped me stretch out the dough, top the dough, roll it up, and even slice and arrange the wheels on the baking sheet.  She's come a long way from just throwing handfuls of cheese and veggies on pizzas.  

Pizza has become one of our "things."  When Caroline finds out we're having pizza for dinner, she gets so excited, because it means she gets to help.  To be honest, it's one of the main reasons that we eat pizza as often as we do - I love having all the help.  Sometimes I need it.

Pizza wheels

adapted from Completely Delicious

Feel free to change up the fillings to suit your tastes - get as crazy or wild as you want.  Just be careful to use a light hand when adding the fillings to the dough.  It will make it easier to roll up and slice.

• 1 lb pizza dough
• cornmeal, for sprinkling
• olive oil, for brushing
• 1 cup marinara sauce, divided
• 1 cup freshly shredded mozzarella cheese
• 1/2 cup freshly grated Parmesan cheese
• 1/3 cup roughly chopped basil
• about 1/2 cup pepperoni
• kosher salt

Preheat the oven to 400 degrees, and line a baking sheet with parchment paper.  Lightly sprinkle the parchment with some cornmeal.

Sprinkle more cornmeal on a large sheet of parchment or a pastry mat.  Roll the pizza dough into a 9x12 inch rectangle, with the long side closest to you.  Brush with olive oil.  Spread a thin layer of marinara sauce over the dough, using about 1/3 cup of the marinara, leaving a 1-inch border on all sides.  Reserve the remaining marinara sauce for serving with the pizza wheels.

Sprinkle all of the mozzarella cheese and 1/4 cup of the Parmesan over the sauce, then scatter the pepperoni and basil over the cheese.  

Beginning at the end closest to you, carefully roll up the dough, pushing the fillings back in if they leak out.  Once rolled, pinch the seam closed.

Using a very sharp knife, slice the roll into 1-inch rounds.  Carefully transfer each wheel to the prepared baking sheet, and repeat with the remaining rounds.  Sprinkle each round a little salt, then top with the remaining Parmesan cheese.

Bake 15-20 minutes, or until the dough is golden-brown and the cheese is melted and is beginning to brown.  Allow to cool 5-10 minutes, and serve with the reserved marinara.

Pizza with Corn, Tomatoes, and Mozzarella

 

This pizza.  You guys.  It's pretty amazing. Admittedly, it's a little out there.  And you might be wrinkling your nose.  But stay with me.  Here's the breakdown:  fresh pizza dough - please, no canned dough (ever)!  Fresh tomatoes, mozzarella, corn, and basil.  And here's the crazy part:  instead of traditional red sauce, you use a puree of fresh corn, garlic, and Parmesan.  And it is ridiculously good.  It's basically creamed corn on a pizza.

As I've mentioned before, pizza night is one of my favorites because Caroline always helps me roll out the dough, spread the sauce, and add the toppings.  And of course sneak a few samples in the process.  When we made this pizza, she thought it was so funny that we were using corn instead of sauce.  "Corn  pizza sauce?!  Get out of town!"  But she ended up loving it just as much as I did.

This pizza is definitely a celebration of summer - there truly is nothing like summer produce.  Fresh sweet corn, heirloom tomatoes, fresh basil... it doesn't get any better than this.  Branch out and get crazy with your next pizza night - you definitely will not be disappointed.

Pizza with Corn, Tomatoes, and Mozzarella
adapted from Martha Stewart Living, August 2012
makes 1 12-14 inch pizza

If you are opposed to turning on your oven during the summer, this can easily be made on the grill.  Just have all of your toppings at the ready when you start, because it will cook quickly.

Since tomatoes, corn, and mozzarella all have high water contents, I like to lightly salt the tomatoes and then blot them with paper towels before adding them to the pizza.  I also gently remove some of the seeds and pulp from the slices.  But since the pizza cooks at such a high temperature, most of the water will evaporate anyway.  If there are any visible "puddles" when you take it out of the oven, just blot them with a a paper towel before serving.

• 1 lb pizza dough
• cornmeal, for sprinkling
• 2 large ears of fresh corn
• 1/2 oz Parmesan cheese, shredded (about 1/4 cup)
• 1 large garlic clove, minced
• 2 Tbs olive oil, plus more for brushing the dough
• kosher salt
• 1 large or 2 small heirloom tomatoes (a mixture of red and yellow tomatoes is the most visually appealing)
• 6 oz fresh mozzarella, thinly sliced
• 2 Tbs shredded fresh basil

Preheat the oven (with a pizza stone in it)  to 500 degrees Farenheit for at least 30 minutes.

Sprinkle a large square (about 14-16 inches) of parchment paper with cornmeal, and pull and stretch the dough into a large circle, oval, or rectangle.  Brush the outer edge with olive oil and set aside.

In a food processor, combine 1 1/2 cups of the corn, the parmesan cheese, garlic, olive oil, and 1/2 tsp of kosher salt.  Puree until mostly smooth, but leaving a few smaller chunks of corn.  Reserve any remaining corn for adding to the pizza.

Slice the tomatoes into 1/2-inch rounds.  If the tomatoes are large, cut each slice in half.  Arrange in a single layer over a kitchen towel or paper towel, and sprinkle lightly with salt.  Allow to sit 5 minutes, then gently blot with another towel.  Gently "poke out" as many of the seeds and pulp as you can from each slice.

Spread the corn puree over the dough, then top with the sliced tomatoes.  Arrange the mozzarella evenly over the top, then sprinkle the reserved corn over the mozzarella.  Season with salt and pepper to taste.

Transfer the pizza and parchment to the oven and cook 10-12 minutes, or until the cheese is melted, and the crust is browned.   Remove from the oven and allow to cool 5-10 minutes.  Scatter the basil over the top, slice, and serve.

Shrimp Caprese Pizza

 

Pizza night is one of my very favorite nights.  Not only because I love pizza, but because Caroline and Smith love helping me make it.  Caroline helps me from start to finish - shaping the dough, spreading the sauce, scattering on the toppings - the whole shebang.  Smith helps by dumping handfuls of cheese and other toppings onto the dough, then eating any toppings he can get his little hands on.  But I remember when that was the extent of Caroline's contribution, and now she can practically make a pizza all by herself!  Having the kids help me in the kitchen is most definitely one of my favorite past times, and I think it's safe to say that they love it even more.  Before I can even finish the sentence "Caroline, do you want to help me make dinner?" she's dragging the step stool up to the counter.

This pizza was one such joint effort.  It's a simple premise - chopped tomatoes, mozzarella, basil, and shrimp.  But it's so delicious in it's simplicity.  I guess it's effectively just a margherita pizza with shrimp, but call it whatever you want - it's delicious either way.  Simple dinners like this are one of the best things about summer - enjoy this pizza as a main dish with a green salad and a glass of wine, or set it out as a hearty appetizer or first course.  It's light, fresh, and perfect for a relaxed dinner on the porch.

Shrimp Caprese Pizza

• 1 lb. pizza dough
• cornmeal, for sprinkling
• olive oil
• kosher salt and freshly ground black pepper
• 2 cups shrimp (deveined, peeled, and tails removed) - halved if they are jumbo shrimp or exceptionally large
• 1 large clove garlic, minced
• 1 heaping cup of chopped tomatoes (seeds and pulp removed from the tomatoes)
• 1 heaping cup torn or diced mozzarella cheese
• 1/4 cup shredded fresh basil, divided

Place a pizza stone or baking sheet in the oven and preheat to 500 degrees Fahrenheit for at least 30 minutes.

Sprinkle a large square of parchment paper (about 14-16 inches) with cornmeal, and pull and stretch the pizza dough into a large circle or rectangle.  Brush the entire thing with olive oil, and sprinkle with salt, pepper, and the garlic.  

Pat the shrimp dry with paper towels and season liberally with salt and pepper.  Preheat 2 teaspoons of olive oil in a large nonstick skillet over medium-high heat, and cook the shrimp 1 minute per side.  Remove from the pan and set aside.

Scatter the tomatoes, mozzarella, and 3 tablespoons of the basil over the dough.  Arrange the shrimp in an even layer over the toppings - you may not use all the shrimp, so feel free to snack on the leftovers - cook's treat!

Cook 10 minutes, or until the crust is golden-brown and the cheese is melted and bubbly.  If the mozzarella and/or shrimp have released any water, just use a paper towel to carefully blot it up.

Allow to cool about 5 minutes, then sprinkle with the remaining basil, cut into slices, and serve.

Roasted Tomato, Kale, and Feta Pizza

 

This year we joined a CSA, and I'm very much looking forward to having fresh veggies all summer long - veggies that are grown less than 3 miles from my house, no less!  Being that our spring and summer got a late start here in Atlanta, right now we're getting a lot of greens, root vegetables, and lettuce.  And while I love all of those things, they aren't Joey's favorites, so I have to get creative when it comes to dinner.

This pizza is a really great use of kale.  I actually ate it for the first time last year when I attended a food photography workshop in Charleston.  I really loved it, and therefore was super excited when Annie recreated it last year.  Roasted tomatoes are one of my favorite things ever, and combined with salty, briny feta and the kale, this pizza is near the top of my 'favorites' list.

With summer tomatoes jusssst barely beginning to come into season, this is a great way to get your fix - if you've been jonesing for them, that is.  They are slow-roasted in the oven, so even less than stellar tomatoes come out tasting pretty fantastic.  Joey and Caroline both loved this pizza as well, and I know that it will be making a repeat appearance soon, what with all the kale we have showing up.

And finally, as an aside, is there any interest in a CSA series?  Maybe a chronicle of what we receive in ours and recipe ideas, suggestions, or links?

Roasted Tomato, Kale, and Feta Pizza
barely adapted from Annie's Eats

For the tomatoes:

• 4-5 medium tomatoes
• Olive oil
• pinch of red pepper flakes
• Pinch of sugar
• Kosher salt and freshly ground pepper

For the pizza:

• 2 tbsp. plus 2 tsp. olive oil, divided
• 2 cloves garlic, minced
• ½ tsp. red pepper flakes
• 3-4 cups kale leaves, stemmed and roughly chopped
• 1 pound pizza dough
• 3/4 cup mozzarella, shredded 
• 3-4 oz crumbled feta cheese

• To roast the tomatoes, preheat the oven to 300˚ F and line a baking sheet with  parchment paper.  Slice the tomatoes into about ½-inch thick slices.  Arrange the slice in a single layer on the prepared baking sheet, and drizzle lightly with olive oil, sprinkle with pepper flakes and sugar, and season with salt and pepper.  Bake for 50-60 minutes, carefully flipping the slices halfway through baking, until roasted and slightly browned.  Transfer the tomatoes to a plate lined with paper towels, layering if needed.  Refrigerate at least a few hours to drain excess liquid from the tomatoes. The tomatoes can be prepared the night before you plan to make the pizza to save time when cooking the day of.
  
  In a small skillet, combine 2 tablespoons of the olive oil with the garlic and red pepper flakes.  Cook over low heat for about 10-15 minutes to infuse the oil with the flavors of the spices.  Remove from heat and set aside.
  
  In a medium skillet, heat the remaining 2 teaspoons of oil over medium-high heat.  Add the kale to the pan and cook, stirring occasionally, just until the leaves are wilted, 2-4 minutes.  Remove from the heat and set aside.
  
  To make the pizza, preheat the oven (with a pizza stone or baking sheet inside) to 500˚ F for at least 30 minutes.   Dust a large piece of parchment paper with cornmeal, and pull and stretch the pizza dough into a 12-14 inch round or oval.  Lightly brush the dough with the garlic-red pepper oil.  Spread the kale over the dough, then sprinkle with mozzarella.  Arrange the tomatoes in a single layer over the mozzarella, and finally, sprinkle feta over the top.
  
  Using the parchment, transfer the pizza to the preheated pizza stone and bake until the cheese is melted and bubbling and the crust is lightly browned, about 10-12 minutes.  Remove from the oven and allow to cool for about 10 minutes before slicing and serving.

Sausage, Provolone, and Spinach Pizza

This pizza may seem humble and mundane, but for the past year, it's been my favorite pizza.  No, there's nothing fancy or gimmicky, or even all that revolutionary about it.  I've even debating sharing this for months since it seems so boring.  But for some reason, the combination of ingredients does it for me every.  single. time.  So here's what we have going on:  Pizza dough that's been sprinkled with diced tomatoes, Italian seasoning, and a little garlic powder and salt.  Thinly sliced sweet yellow onions.  chopped fresh spinach (which I pretty much add to everything - gotta get those greens!).  sliced sun dried tomato chicken sausage (I get it from Trader Joe's.).  And a mix of provolone, mozzarella, and parmesan cheeses.  The sweetness of the tomatoes and onion play perfectly off of the strongly-flavored chicken sausage and the creaminess of the cheese.  When nothing else sounds good, I know I can always eat this pizza.  I hope you enjoy it as much as we do!

Sausage, Provolone, and Spinach Pizza
a Pink Parsley Original

• 1 lb pizza dough
• 1 (15-oz) can diced tomatoes, juice drained
• 1/4 tsp dried Italian seasoning
• 1/8 tsp garlic powder
• pinch of salt
• 1 cup chopped fresh spinach
• 1/3 cup thinly sliced sweet onion
• 2 links sundried tomato chicken sausage, halved and sliced into half-moons
• 1 cup shredded Provolone cheese
• 1/2 cup shredded mozzarella cheese
• 1/2 cup shredded Parmesan cheese

Preheat the oven and pizza stone to 500 degrees for at least 30 minutes.

Sprinkle a 14-inch square of parchment paper with cornmeal, then stretch and shape the pizza dough into a 12-inch circle.

Scatter the tomatoes over the dough, then sprinkle with the Italian seasoning, garlic, and salt.  Top with the chopped spinach and sliced onions, then sprinkle the cheese evenly over the top.  Finally, arrange the sausage over the cheese.

Carefully transfer the pizza + parchment to the preheated pizza stone, and bake about 10 minutes, or until the cheese is melted and bubbly and the crust is browned.  Allow to cool about 10 minutes before slicing and serving.

Bacon, Brussels Sprouts, and Goat Cheese Pizza

Food blogging has introduced me to many things - some great friends, a renewed love of seasonal cooking, turning any baked good into red velvet, bacon in everything imaginable, and cookie dough treats galore.  However, one thing that I didn't expect to gain from food blogging is my love of brussels sprouts.  Just two years ago, not only had I never even tried a brussels sprout, but I wrinkled my nose at the mere mention of them.  I know, I know, unfounded bias.  But they are always the veggie that people use as an example of something gross.  Then I saw tons of bloggers share recipes for brussels sprouts that actually looked... tasty.  So I figured I should practice what I preach with my children and actually try it before I declare my hatred.  So I kept it simple and just roasted them with salt, pepper, and olive oil.

And then something funny happened... I liked them!  I couldn't wait to try out tons of new recipes that featured the cute little cabbages.  But sadly, Joey wasn't a fan.  He is always a good sport and tries anything, likes most foods, etc.  So I try to honor it if he doesn't like a specific food. For the most part I relegated them to a side dish for me, while I roasted a pan of broccoli for Joey.  Or I waited until he wasn't home for dinner to make a brussels sprouts-centric dish for Caroline and me.

But when Courtney posted a pizza featuring brussels sprouts, I decided to try again.  I figured if anything would convert Joey to a brussels sprouts lover it would be pizza.  With bacon.  And cheese.  Sadly, he said that it wasn't his favorite pizza ever... though he did still eat 3 pieces.  And Caroline and Smith both loved it, so I'd consider that a win.

The brussels sprouts are tender, but they also get that super tasty char around the edges.  Before being added to the pizza, they are tossed with some olive oil, a touch of vinegar, garlic, shallots, and red pepper flakes to give them even more flavor.  The original recipe called for cheddar, mozzarella, and feta, but I went with cheddar, Parmesan, and goat cheese.  I think many combos would be great, including blue cheese (oh how I miss you...).  Or if God-forbid, you aren't a fan of brussels sprouts, I think many other veggies would work well here - broccoli, cauliflower, zucchini, corn, mushrooms... whatever you have on hand and love is sure to produce a fabulous pizza.

Brussels Sprouts, Bacon, and Goat Cheese Pizza
adapted from Shutterbean, via Cook Like a Champion

• 1 lb pizza dough
• 4 pieces of bacon, chopped
• 5-6 Brussels sprouts, halved lengthwise and thinly sliced
• 1 Tbs olive oil, plus more for brushing the dough
• 1 Tbs balsamic vinegar
• 3 cloves of garlic, thinly sliced
• pinch of red pepper flakes
• 1 large shallot, thinly sliced
• salt and pepper
• 1/2 cup shredded sharp aged white cheddar
• 1/3 cup freshly grated Parmesan cheese
• 1/3 cup crumbled goat cheese

Place a pizza stone or sheet pan in the oven and preheat to 500 degrees for about 30 minutes.

Meanwhile, cook the bacon in a medium skillet, stirring often, until just crispy and lightly browned, 4-6 minutes.  Use a slotted spoon to transfer the bacon to a paper towel-lined plate.  Reserve the bacon grease for another use.

In a medium bowl, toss the brussels sprouts with the shallots, garlic, oil, vinegar, and red pepper flakes. Season with salt and pepper.

On a piece of parchment paper lightly dusted with cornmeal, stretch the pizza dough into a 14-inch circle.  Brush the perimeter with olive oil.

Sprinkle the dough with the cheddar and parmesan, leaving a thin border around the edge.  Evenly distribute the brussels sprouts mixture, then top with the bacon and goat cheese.

Carefully transfer the pizza and parchment to the stone in the oven, and bake 10-12 minutes, or until the crust is browned and the toppings are cooked through.  Remove from the oven and allow to cook 5-10 minutes before slicing and serving.

Make Ahead Meals: Stromboli

It's pretty much official. While summer isn't over according to the calendar, in most other ways, it's done. Carefree days and nights are gone, school is back in session, and after school activities have started up. I know how easy it is to fall into the "take-out trap" now. You're tired after a long day, and won't be home until it's practically dinnertime. You're just busy.


This is why it is so important to plan, plan, plan, so you can get home, throw something in the oven, and relax for a few quiet minutes while dinner cooks itself, all without the dread of cooking hanging over your head all day.

That's where this stromboli comes in. You can prep this "inside out pizza" the night before or in the morning, then just bake it when you get home. As it bakes, warm up some tomato sauce and throw together a side salad (or roast some vegetables alongside the stromboli for even less work, which is what I do.) Dinner will be markedly better than take-out or fast food, with barely any extra work.

You can customize the fillings as you see fit. I kept it simple here with cheese, pepperoni, and mushrooms. Recently I made an especially delicious version with provolone, mozzarella and parmesan, plus sun-dried tomato chicken sausage and vidalia onions. I'll definitely be enjoying that again soon. Really, anything you'd normally put on a pizza would be great here - any combination of veggies, a simple cheese, sausage and pepper or vegetable combination, barbecued chicken, or even spinocolli!
I took this to a friend who had recently had a baby, and it was a great meal for them as well. Make two, share one!

More Make-Ahead Meal Ideas:
Classic Macaroni & Cheese
Shrimp & Feta Quinoa
Cheesy Chicken & Basil Stuffed Potatoes
Baked BBQ Pork Taquitos
Foil-Baked Fish (Greek-style and Mexican-style)
Crockpot Tequila-Lime Turkey Chili
Crockpot Korean Beef Tacos
Spicy Chicken & Rice Casserole
Vegetable Enchiladas


Make-Ahead Stromboli
adapted from Cook's Illustrated.

Note:  While any combination of toppings can be used here, be careful not to over-fill the stromboli. The entire rectangle doesn't need to be covered. If the toppings are scattered evenly over the cheese, it will be fine. Adding too many toppings will make the stromboli harder to roll, and it could tear. No one wants a leaky stromboli!

• 1 lb. pizza dough
• flour, for the surface
• 1 1/2 cups shredded mozzarella cheese
• 1/2 cup shredded Parmesan cheese, plus more for sprinkling
• 4 oz. pepperoni
• 4 oz. sliced mushrooms
• oil, for brushing
• pizza sauce, for serving

Preheat the oven to 400 degrees. Line a baking sheet with parchment paper and brush lightly with oil.

On a well-floured surface, roll the pizza dough into a 10x12 inch rectangle, with the long-side facing you. If you are having trouble getting it to stretch without springing back, let it rest for about 10 minutes, then try again.

Sprinkle the dough with the cheeses, leaving about 1/4-1/2 inch border around the edges. Top with pepperoni and mushrooms, scattering them evenly over the cheese.

Brush the border with water. Starting with the side closest to you, begin rolling the pizza dough tightly into a long cylinder. Carefully transfer to the prepared baking sheet, and brush liberally with oil and sprinkle with the reserved Paremsan cheese.

Cover with foil that has been sprayed with non-stick cooking spray, then bake 20 minutes. Remove the foil and bake an additional 20-25 minutes, until the outside is golden brown. Allow to cool about 10 minutes before slicing and serving. Serve with pizza sauce, for dipping.

Make Ahead Instructions: Prepare the stromboli as directed. After it's assembled (but not baked), it can be refrigerated for up to 24 hours. When ready to bake it, add 5 minutes to the covered baking time (so bake 25 minutes covered with foil, remove foil, and bake 20-25 minutes).