Tag Archives: pizza

Three Cheese Broccoli Rabe, Prosciutto, and Roasted Red Pepper Stromboli

27 Jan

YUM! this was really good! roasted peppers, broccoli rabe, prosciutto, pizza dough, cheese – all rolled into one pretty dinner

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Three Cheese Broccoli Rabe, Prosciutto, and Roasted Red Pepper Stromboli
adapted from parsleysagesweet

ingredients:
pizza dough
1 bunch of broccoli rabe washed and woody stems removed
2 tablespoons olive oil
2 garlic cloves, minced
hot chili flakes (optional)
Kosher salt and fresh ground black pepper
2 or 3 large red bell peppers, roasted seeded, peeled – each one sliced flat, into 3 or 4 pieces, blotted dry
12 oz fresh mozzarella cheese, sliced
8 oz thinly sliced prosciutto
8 oz thinly sliced provolone cheese
Olive oil
Asiago or any Italian hard cheese

directions:
Cut the cleaned and trimmed bunch of broccoli rabe in half, then boil in two inches of salted water for about 3 to 4 minutes. Strain and drop into a bowl of ice water to stop the cooking. Strain again and blot dry. Heat the tablespoon of olive in a saute pan. Add the minced garlic and saute until soft but not browned. Add broccoli rabe a little at a time until wilted. Saute for 2 to 3 minutes, adding salt and pepper to taste, plus your desired amount of hot chili flakes, if using. Remove the broccoli rabe from the pan to a plate to cool.

Spread the mozzarella cheese, prosciutto, roasted red peppers, provolone cheese, and broccoli rabe evenly over dough, layer by layer in the order listed. Roll up the dough, starting at one of the shorter sides, but without rolling too tightly. Seal all ends well, pinching the dough together.
Place on oiled baking sheet or a baking sheet lined with a silpat or parchment paper. Use a skewer or knife to pierce several holes through the dough all the way down to the baking sheet but not all the way through. Brush loaf with olive oil, them top with peels of asiago cheese (or any hard Italian cheese you prefer).
Bake at 400 degrees F for about an hour until golden brown. Let rest a few minutes before slicing.

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caramelized pear, crispy prosciutto + blue cheese pizza

5 Dec

always looking for new and different pizzas! this one was a great combo of pears, prosciutto and blue cheese! yum!

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caramelized pear, crispy prosciutto + blue cheese pizza
adapted from howsweeteats

2 semi-ripe pears, thinly sliced
1 tablespoon olive oil
2 tablespoons unsalted butter
1/4 teaspoon salt
2 tablespoons brown sugar
6 ounces mozzarella cheese, freshly grated
2 shallots, sliced
2 garlic cloves, minced
4 slices prosciutto
6 ounces blue cheese, crumbled
pizza dough

Preheat your oven to 400 degrees.

Heat a large skillet over low heat and add olive oil and butter. Add in the pears with the salt and nutmeg and cover, cooking for 15 minutes and stirring occasionally. Reduce the heat more if they begin to brown too much. Stir in the brown sugar and cook for 5 to 10 more minutes until golden. Set aside.

Add about three fourths of the fontina on the dough along with the garlic and shallots. Spread the pears all over the pizza and cover them with the prosciutto. Crumble the blue cheese over top and add the rest of the fontina. Bake for 30 to 35 minutes, or until the crust is golden and the cheese is bubbly. caramelized pear, crispy prosciutto + blue cheese pizza.

deep dish spinach + tomato pizza

13 Nov

this was a really good twist on pizza! yum!

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deep dish spinach + tomato pizza
adapted from girlversusdough

Ingredients:
pizza dough
1 28-oz can diced tomatoes, thoroughly drained
3 teaspoons minced garlic
2 teaspoons granulated sugar
2 teaspoons Italian seasoning
salt and pepper, to taste
3/4 lb sliced provolone cheese
1 1-lb bag frozen chopped spinach, thawed, cooked and thoroughly drained
1 cup grated Parmesan cheese
olive oil, for drizzling (optional)

Directions:

Coat the bottom and sides of a 12-inch cast-iron pan or 2 9-inch round cake pans with 3-4 tablespoons olive oil. Preheat oven to 425 degrees F.

Stretch dough into a circle large enough to cover the bottom and almost all the way up the sides of your prepared pan. Press dough evenly into pan.

When oven is ready, place pan in oven and bake 10 minutes, or until crust is set and barely turning brown.

Meanwhile, make the filling: In a large bowl, combine tomatoes, minced garlic, sugar, Italian seasoning and salt and pepper to taste. When crust is set, remove from oven and cover bottom evenly with sliced provolone cheese. Top with chopped spinach, then with tomato mixture. Sprinkle with Parmesan cheese and drizzle lightly with olive oil, if desired. Return pan to oven and bake until filling is bubbling and crust is a deep golden brown, about 25-30 minutes. Remove from oven and cool at least 15 minutes before slicing. Serve warm.

Focaccia pizza

20 Jul

One thing I really like about the new csa we joined is we get a “goody” most weeks. One of these “goodies” was focaccia dough from the breadsmith. This turned out really delicious! Fresh spinach was from the box too! I baked off the focaccia and sautéed the spinach. Then topped the focaccia with the spinach, tomatoes and feta cheese. Yum!

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Roast Turkey and Prosciutto Pizza

18 Apr

Every year during thanksgiving and spring holidays my grocery store give free turkeys, hams or frozen lasagne of you spend a certain amount during a certain time period. This spring I decided to get a frozen turkey breast. I ended up cooking it in the crockpot and then using it in various meals. I made jack quesadillas with cranberry salsa and cranberry chicken enchiladas. Both super delicious! This was the third meal made out of the turkey it had way too much going on! Could have done with out the prosciutto or maybe even the pasta sauce.

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Roast Turkey and Prosciutto Pizza
adapted from cooking light

Ingredients

1 package ready to bake pizza dough (I used pillsbury)
3/4 cup pasta sauce
1/2 cup (2 ounces) shredded mozzarella cheese
1 cup shredded cooked turkey breast
1 tablespoon balsamic vinegar
1/2 cup thinly sliced red onion
1/4 cup (1 ounce) grated Parmesan cheese
1/4 teaspoon coarsely ground black pepper
1 cup torn arugula leaves
3 slices prosciutto, finely chopped (about 2 ounces)

Preparation

Preheat oven to 425°.
Place dough on a baking sheet. Bake for 8 minutes. remove from oven and Spread sauce over crust; sprinkle with Mozzarella. Toss turkey with vinegar. Top pizza with turkey, onion, Parmesan cheese, and pepper.
Bake at 425° for 12 minutes or until crust is browned. Remove from oven. Sprinkle with arugula and prosciutto.

Apple goat cheese pecan pizza revisited

2 Dec

Made the apple goat cheese pecan pizza again. This time a round pizza. Still yummy still delicious!

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Roasted Tomato, Kale and Feta Pizza

1 Nov

hurricane sandy came and left a trail of destruction here. We were lucky. We lost power for 2.5 days… Others weren’t so lucky. The jersey shore I grew up with is no longer 😦

I made this well before the storm just didn’t have time to post it. We got some kale in the csa and I had picked up some tomatoes at tj’s so this seemed like the perfect use for them. I let it sit in the oven a little too long. But it was still eh. And a little more involved than I like a pizza to be.

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Roasted Tomato, Kale and Feta Pizza
adapted from Annie’s eats

INGREDIENTS

For the tomatoes:
4-5 medium tomatoes
Olive oil
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 ball pizza dough
2 oz. mozzarella, shredded*
3-4 oz. crumbled feta cheese

DIRECTIONS
To roast the tomatoes, preheat the oven to 300˚ F. Line a baking sheet with a silicone baking mat or parchment paper. Slice the tomatoes into about ½-inch thick slices. Lay the slices in an even layer on the prepared baking sheet. Drizzle lightly with olive oil, sprinkle with a pinch of 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.

In a small skillet, combine 2 tablespoons of the olive oil with the garlic and red pepper flakes. Warm over low heat for about 10-15 minutes to infuse the oil with the flavors of the spices. 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. Remove from the heat and set aside.

To make the pizza, heat the oven to 500˚ F and preheat a pizza stone for at least 30 minutes. Roll out the pizza dough into a 12-14 inch round. Lightly brush the dough with the garlic-red pepper oil. Sprinkle the shredded mozzarella over the dough. Layer with the wilted kale, roasted tomato slices, and feta.

Transfer the pizza to the preheated pizza stone and bake until the cheese is melted and bubbling and the crust is lightly browned, about 11-12 minutes. Remove from the oven and let cool slightly before slicing and serving.

Prosciutto and Arugula Pizza

20 Oct

I like making different types of pizzas. They’re fast easy and usually delicious! Id made something like this before but instead of tomato sauce I used fig preserves. it was good with the tomato sauce, but we both preferred the fig version.

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Prosciutto and Arugula Pizza
adapted from the kitchn

1 ball pizza dough
1 tablespoon olive oil
2 tablespoons tomato sauce
3/4 cup grated mozzarella cheese
4 slices prosciutto
A couple handfuls arugula

If you have a pizza stone, place it on a rack in the middle of the oven. Preheat the oven to 550°F (or maximum oven temperature) for at least 30 minutes.

If transferring the pizza to a stone in the oven, assemble on a well-floured peel or cutting board. Otherwise assemble on the surface you will be cooking on (parchment paper, baking sheet, etc.). Roll or stretch the dough into a circle. Brush the edges of the dough with olive oil. Spread the tomato sauce over the rest of the dough. Sprinkle with about half the cheese. Lay the prosciutto slices so they are evenly covering the dough and sprinkle with the remaining cheese.

Bake the pizza until edges are lightly browned and cheese is bubbly and browned in spots, about 6 minutes at 550°F. Remove from oven and scatter arugula over the top.

Another pizza!

15 Aug

Pizzas are always good to use up things in the fridge. I had some rotisserie chicken, spinach, and a tomato or two :). And this is what came out! I totally forgot to put garlic on it which it totally could have used!

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Pillsbury pizza dough, spinach, tomatoes, shredded cheese yum!
Throw it in the oven for 15-20 minutes.

Patriotic fruit pizza

30 May

Our friends had a lovely memorial day barbecue. I offered to make dessert. So this is what I made. It came out pretty good, the cookie part was a little more Cakey than I would have liked… Next time I’ll use a different cookie recipe!

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patriotic fruit pizza
adapted from Houston press

Sugar Cookie Crust

3/4 cup sugar
1/2 cup butter softened
1 tsp orange zest
1 tsp vanilla
1 large egg
1/2 cup milk
1 tsp salt
1 tsp baking soda
2¾ cup flour
In a large mixing bowl, combine sugar, butter, orange zest and vanilla, mixing until well blended. Add in egg and beat until light and fluffy. Mix in milk and set aside.

Sift together dry ingredients and slowly incorporate into creamed mixture.

Press dough into a round pizza pan coated lightly with cooking spray.

Preheat oven to 350 degrees. Bake cookie crust for about 15-20 minutes until light golden brown but not overly crisp. Set aside and allow to cool.

Cream Cheese Filling

8 oz cream cheese (light works too)
1/3 cup sugar
1 tbsp fresh squeezed orange juice
1 tsp vanilla extract
In a large mixing bowl, combine all ingredients until smooth, light and fluffy. Spread evenly on cooled crust.

Fruit Topping

fresh strawberries halved
Fresh blueberries
1 banana sliced thin