Pizza We Eat A Lot

Yes, that is the title of this recipe because I couldn't think of anything more creative. It is what it is. We like this simple homemade pizza and we eat it on occasion. We aren't the type of people to keep with a tradition like pizza every weekend or full moon or whatever. Sometimes I make this twice a week and sometimes we will go 2 months without having it. It just depends on when I feel like making it. I won't lie, it's a bit of a production. The dough is from scratch and so is the sauce. And it's all made from very basic ingredients. While there is some extra work involved in making this pizza, it's absolutely worth it. Crisp crust, savory, flavorful sauce and quality toppings.

When I last made this, we ate it in the backyard because Ethan was working in the yard. Ethan has an addiction to our yard, specifically the lawn. He says that every neighborhood has a silent competition for the greenest lawn. A lawn free of dandies and weeds. It's very "Desperate Housewives". So every weekend, Ethan carefully trims, mows and then steps back and admires, as do I. Thank you for all your hard work in the yard husband.



Two things I find essential when making homemade pizza: 1. Use fresh cheese, not frozen. Freshly grated is much better. 2. Get your pepperoni from the deli counter. It not only has excellent flavor, but the slices are bigger, thus covering more surface area on your pizza.



For the dough:
1 package active dry yeast
1 cup warm water
2 3/4 cups flour
1 tsp salt
1/4 tsp sugar
2 Tbsp olive oil and more for rolling out

Add the yeast to the warm water and set aside. Let it sit for about 5 minutes so that the yeast can dissolve in the water.

In a large bowl, combine flour, salt and sugar. Whisk to combine. Add the olive oil and the yeast mixture. Mix with a wooden spoon until the dough starts to come together. Start mixing with your hands until a ball begins to form. Turn the dough out onto the counter and begin kneading. Knead for 5 minutes and then form into a smooth ball.

Spray the inside of a clean bowl with non-stick spray. Put the dough in the bowl, cover with a towel and let rise for 45 minutes to an hour. While the dough rises, make the sauce and prepare the toppings.

For the sauce:
1 14 oz can diced tomatoes, undrained
1 6 oz can tomato paste
1 Tbsp dried basil
2 tsp dried oregano
2 garlic cloves
1 tsp kosher salt
A few grinds black pepper
2 tsp sugar

Add all ingredients to the blender or food processor. Blend until smooth. Important note: This recipe for the sauce makes double what you are going to need. Use half on the pizza and freeze the other half for next time you make pizza.

For the toppings:
1 lb low moisture mozzarella cheese, shredded
1/2 lb sliced pepperoni
2 4 oz cans sliced olives
1 8 oz package mushrooms, thinly sliced

Once the dough has doubled in size, set the oven to 450 degrees. Spread a small amount of olive oil (about 2 Tbsp) on the counter. Roll out dough to a 10x15 inch rectangle. Transfer to a 10x15 inch baking sheet. Spread on half of the tomato sauce. Sprinkle on half the cheese. Add the toppings and sprinkle on the remaining cheese.

Bake for 20 minutes, until cheese is melted and lightly browned. Slice up and serve. Garnish with fresh basil if you've got it.

Yields 6 servings.

Rookie's Notes: Why slice the mushrooms yourself? My mushroom-loving husband says that really thinly sliced mushrooms are best. Also, the mushrooms are going to shrink considerably when they are cooked. Dry heat does that to mushrooms because they have a high moisture content. Anyways, the amount of mushrooms in a package of already-sliced mushrooms isn't enough for this pizza. They aren't sliced thin enough. So slice them yourself. If you like mushrooms, you will thank me.

If you want to use whole wheat flour for this pizza, go for it. I personally wouldn't prefer all whole wheat, I would do half and half, or 1 1/4 cup whole wheat and 1 1/2 cup all-purpose.



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Garden Veggie Pizza with Bacon

All the things growing in the typical garden were on my pizza. Zucchini, squash, tomatoes, green onions and bell peppers. And then I added bacon for some more flavor. But you could definitely omit the bacon.


The key for veggies on my pizza is having them really thinly sliced. As thin as I can get them. That way I feel like I am eating pizza and not a cobb salad.

If you don't feel like making pizza sauce, Trader Joe's fresh pizza sauce is my favorite. And their fresh dough isn't half bad either.



For pizza sauce:
1 14 oz can diced tomatoes
1 6 oz can tomato paste
1 Tbsp fresh oregano
10 fresh basil leaves
2 garlic cloves
1 tsp kosher salt
A few grinds black pepper
2 tsp sugar

Add all ingredients to the blender or food processor. Blend until smooth.

For the toppings:
1 medium zucchini, thinly sliced
1 medium yellow squash, thinly sliced
1 large tomato, thinly sliced
1 bunch green onions, thinly sliced
1 bell pepper, halved and thinly sliced
1 lb mozzarella cheese, shredded
Optional: a few strips bacon, diced

In a small skillet over medium high add. Add bacon and saute until cooked. Pour bacon onto paper towels to drain. Set aside.

For the dough:
1 envelope active dry yeast
1 cup warm water
1 1/2 cups whole wheat flour
1 1/4 cups all purpose flour
1 tsp salt
1/4 tsp sugar
2 Tbsp olive oil and more for rolling out.

Add the yeast to the warm water and set aside. Let it sit for about 5 minutes so that the yeast can dissolve in the water.

In a large bowl, combine the whole wheat flour, all purpose flour, salt and sugar. Whisk to combine. Add the olive oil and the yeast mixture. Mix with a wooden spoon until the dough starts to come together. Start mixing with your hands until a ball begins to form. Turn the dough out onto the counter and begin kneading. Knead for 5 minutes and then form into a smooth ball.
Spray the inside of a clean bowl with non-stick spray. Put the dough in the bowl and let rise for 45 minutes to an hour.

Once risen, spread a small amount of olive oil (about 2 Tbsp) on the counter. Roll out dough to a 10x15 inch rectangle. Transfer to a 10x15 inch baking sheet. Spread on tomato sauce. Sprinkle on half the cheese. Add the toppings and sprinkle on the remaining cheese.

Bake at 450 for 20 minutes, until cheese is melted and lightly browned. Slice up and serve. Garnish with fresh basil if you've got it.

Yields one 10 x 15 pizza

Rookie's Notes: This seems like a lot of work. But you can get it all done while the pizza rises. So make the dough first. While the dough sits, slice the veggies, cook the bacon and blend up the sauce.

Thin Crust Barbecue Chicken Pizza

When I was a senior in high school, I was the food and cooking class TA. Go figure. Anyways, my co-TA was a kid named Buddy. Yes, Buddy was his given name. Buddy and I helped the teacher grade the food assignments of her students and we did lots of dishes. I got really good at dishes. But thank heavens I did because I have done MOUNTAINS of dishes for my caterer husband.

When the foods class was approaching their pizza making day, Buddy and I decided to blow them all out of the water and make barbecue chicken pizza. The adorable little Food Fads 1 students were so impressed. But their pizza was probably more complicated than ours. We used bottled sauce and a rotisserie chicken. Cheating all around.

The sauce is my own recipe and I love it. I am actually quite the prideful jerk about my barbecue sauce. My family likes it and I hope yours will too.

The crust is an adaption of Stephanie Nielson's whole wheat pizza crust. I wanted some white flour, so it's about a 50/50 split. You can do all white or all wheat. Whatever you want.

For the order of things, I would suggest you make the sauce then make the dough. While the dough is rising, prepare the toppings. Then roll out the dough and put on the toppings.



For the barbecue sauce:
3/4 cup ketchup
1/4 cup apple cider vinegar

1/2 cup brown sugar

1 Tbsp Worcestershire sauce

1 Tbsp soy sauce
1 1/2 tsp vegetable oil

1 1/2 tsp honey

3/4 tsp molasses
1/8 tsp liquid smoke

1 garlic clove, minced

1/4 tsp ground ginger

Combine all ingredients in a saucepan. Simmer over medium heat for 10 minutes to an hour.

For the dough:
1 envelope active dry yeast
1 cup warm water
1 1/2 cups whole wheat flour
1 1/4 cups all purpose flour
1 tsp salt
1/4 tsp sugar
2 Tbsp olive oil and more for rolling out.

Add the yeast to the warm water and set aside. Let it sit for about 5 minutes so that the yeast can dissolve in the water.

In a large bowl, combine the whole wheat flour, all purpose flour, salt and sugar. Whisk to combine. Add the olive oil and the yeast mixture. Mix with a wooden spoon until the dough starts to come together. Start mixing with your hands until a ball begins to form. Turn the dough out onto the counter and begin kneading. Knead for 5 minutes and then form into a smooth ball.

Spray the inside of a clean bowl with non-stick spray. Put the dough in the bowl and let rise for 45 minutes to an hour. Once risen, spread a small amount of olive oil (about 2 Tbsp) on the counter. Divide the dough in half and roll one half out really thin and then put on a greased 10x15 inch baking sheet. Roll out the other half and put it on another greased 10x15 baking sheet.

For the toppings:
4 chicken breasts
Kosher salt and ground pepper
1 1/2 cups shredded mozzarella cheese
1 red onion, sliced
1/2 bunch cilantro, chopped

Fill a large pot with water, cover and set over high heat. Once boiling, add chicken breasts. Boil uncovered for 15 minutes or until cooked through. Remove from water and set on a cutting board to cool. Once cooled, shred and put into a large bowl. Season lightly with salt and pepper. Add 1/3 cup of the barbecue sauce and toss to coat.

Spread the rest of the barbecue sauce evenly over the dough. Add the chicken, cheese and onions. Cook for 20 minutes at 450 degrees, or until cheese is melted and lightly browned.

Remove pizza from pans and sprinkle with cilantro. Cut with a pizza cutter and serve.

Yields 2 10x15 inch pizza.

Sausage, Caramelized Onion and Spinach Thin Crust Pizza

Last week, I received an e-mail from a little company called Pillsbury. You might have heard of them. The Pillsbury people asked if they could send me some of their media packets and a few of their new products. I said that I wasn‘t interested. Just kidding, of course I said yes.

On Thursday, two big boxes arrived on my door step. In these boxes were a few media packets and some of Pillsbury’s newest products. I was specifically asked to use these new products and post recipes using them. And since I am an obedient girl, I will do just that, while Jack jumps all over the bubble wrap that came in the boxes.



Olive oil
2 head garlic
1 yellow onion, halved and thinly sliced
1 tsp sugar
½ tsp salt
1 small box of frozen spinach, thawed and all water squeezed out
1 lb Italian sausage
2 cups shredded mozzarella cheese
1 tube Pillsbury Thin Crust Pizza Dough

For roasting the garlic:
Set the oven to 350 degrees. Cut off the top of the heads of garlic and set each on their own small piece of aluminum foil. With cut side up, drizzle a generous amount of olive oil over the cloves, rubbing in. Wrap up the foil loosely. Place in the oven and roast for 45-50 minutes, until the garlic is soft. Remove from foil and let cool. Once cool enough to handle, carefully remove roasted cloves with a fork. If they aren’t coming out easily, squeeze them out. Put all cloves in a small bowl and mash with a fork. Set aside.

For caramelizing the onions:
Heat a skillet over high heat. Add a generous drizzle of olive oil. Once oil is hot, add onions, sugar and salt. Toss to combine. Cook, stirring often. Once onions have wilted, turn heat down to medium. Cook onions, stirring occasionally, for 40 minutes, until onions are sweet and brown.

In a large skillet set over medium-high heat, add sausage. Cook, flipping once, until cooked through, about 15 minutes. Let the sausage rest for 10 minutes before slicing. Once cooled, slice thinly crosswise.

Roll pizza dough out onto a greased cookie sheet. Spread out the edges evenly. Carefully spread roasted garlic over the pizza. Sprinkle the spinach and caramelized onions evenly over the garlic. Add slices of sausage. Sprinkle with mozzarella cheese and finish with a small amount of olive oil drizzled over the top.

Bake in a 400 degree oven for 15-18 minutes, or until cheese is melted and slightly browned. Transfer to a cutting board, slice and enjoy!

Rookie's Notes: Vegetarian? Instead of sausage, add some sauteed zucchini.

Grilled Sausage and Peppers Pizza with Basil Vinaigrette

I got my pizza dough at Fresh and Easy. 16 oz for a few bucks. Actually, I got everything for this pizza at Fresh and Easy. I beg of you to make the vinaigrette. It adds such a nice zing. And zing isn't a typo. It really is that good.

And hey Sweet Pea, I saw you guys are having grilled pizza this week, so you have no excuse to not make this vinaigrette:)




For the pizza:
1/2 pound mild Italian sausage
1 red onion, thinly sliced
½ red bell pepper, thinly sliced
½ green bell pepper, thinly sliced
½ yellow bell pepper, thinly sliced
1 large tomato, thinly sliced
Olive oil
Kosher salt and ground pepper
1 recipe favorite pizza dough, rolled into 4 rounds
1½ cups shredded mozzarella cheese
10 basil leaves, rolled and chopped

Grill the sausage on both sides until golden brown and cooked through, about 10 minutes per side. Remove the sausage from the grill and slice into 1/4-inch thick slices.

Heat your broiler and heat your grill to high. Brush dough with olive oil, season with salt and pepper and grill only one side for 2 to 3 minutes or until golden brown. Remove from the grill and place on a flat surface (uncooked side down). On the grilled side, divide the mozzarella cheese among the 4 pizza rounds. Divide the sausage, onions and peppers over the cheese. Place the pizza on the grill, close the cover and grill until the other side of the pizza is cooked through.

Transfer the pizzas to a baking sheet and place in the broiler for a few minutes, until the cheese is browned.

When serving, drizzle basil vinaigrette over the pizza and sprinkle the fresh basil over that.

For the vinaigrette:
1/2 cup fresh basil leaves
1/4 cup white wine vinegar
1 Tbsp honey
Kosher salt and ground pepper
1/2 cup olive oil

Combine all ingredients and blend until smooth. Adjust seasoning with salt and pepper, to taste.

Yields 4 pizzas.

Sourdough Pizzas

This culinary confection is very popular at our house right now. I can put this together in minutes, all because of my freezer. I keep fresh shredded mozzarella cheese, pepperoni, sourdough bread and pizza sauce in my freezer all the time. I just have to remember to pull the sauce out so it has a chance to defrost for a few hours. Other than that, zero prep involved. And this is a great post-partum meal. When you have a new baby in the house and bigger mouths to feed, this will satisfy everyone. Even a non-cooking husband could make these. And when you use foil, you just ball it up and toss it when you are done.

Top: pepperoni, green bell peppers, olives and fresh garlic.
Middle: artichoke hearts, olives and roasted red bell peppers.

Bottom: Pepperoni, green bell peppers and onions.

Slices of sourdough bread
Pizza sauce
Mozzarella cheese
Pepperoni
Whatever other toppings you want!

Set oven to 400 degrees. Line a baking sheet with foil and spray with non-stick spray. Spread sauce on slices of bread and cover in cheese. Add pepperoni and other toppings. Put in the oven for 20 minutes, or until cheese is melted and slightly browned. YUM!

Rookie's Notes: If you are going to add fresh basil to your pizza, be sure to add it after you cook the pizzas. Otherwise, it will turn black and not look pretty. Basil can and should be eaten raw.