Pizza

There are few things in life more enjoyable than a simple cucumber sandwich.  They’re light, delicate, and just begging for a glass of fresh squeezed lemonade.  This week’s pizza takes on a more summer like appearance. 

CUCUMBER CRISPS (8 CRISPS)

CRUST

I used one half of the recipe of Cheri’s Favorite Pizza Dough, but substituted half of the flour for whole wheat . 

TOPPINGS

• 3 ounces cream cheese
• 1 tablespoon lemon juice
• 2 tablespoons carrots, divided – finely chopped
• 2 green onions – sliced
• 24 cucumber slices

Preheat oven to 500°.  While the oven is heating shape your dough into desired shape, I made 8 oblongs about 2” in width, 4” in length.  Poke several small holes in the crust with a fork to prevent bubbling.  Brush pizza dough with extra-virgin olive oil.  Transfer pizza dough to whatever, pan, stone, etc you will be using for cooking.  Cook pizza dough for 7 minutes or until crust is golden. 

In a small mixing bowl combine first (4) ingredients, reserving a few carrots for garnishing.  Spread cream cheese mixture over pizza dough after they have slightly cooled, and lay cucumbers over the top, garnish with additional carrot.  Serve immediately

Don’t have your fill of pizza ideas?  Get all 25 weeks worth here. 

Tuna melts have always been a big hit for me.  Their filling, easy, everyone loves them, and most of all their melty.  Yes, melty is a word.  Somewhere. 

I used whole wheat pitas that were prepared locally and happen to be incredibly soft and delicious.  You can always make your own if you are so inclined check out this search for some tasty options. 

For the tuna salad I used 2 fresh tuna fillets that I cooked, flaked, then I mixed in a bit of mayo, dill and lemon juice.  But, make it however you like it.

TUNA MELT PIZZA (MAKES 2 PIZZAS)

• 2 whole wheat pitas
• 1 cup tuna salad
• 1 cup spinach – finely chopped
• 4 thin slices of tomato
• ¼ cup cheese – I used a mixture of sharp cheddar, Munster, and Swiss
• green onion for garnish 

Preheat oven to 375° (use a toaster oven if you have one to save electricity).  On baking sheet place both pitas and divide all ingredients evenly between the two, except for the green onion.  Cook until cheese has melted, about 7 minutes.  Remove and garnish with green onion.  

Don’t have your fill of pizza ideas?  Get all 24 weeks worth here. 

The cooking instructions for this recipe rely heavily on you knowing the temperament of your grill.  How is my grill you ask?  Oh, I would be happy if it made hot dogs hot.  Yeah, it is time to upgrade.  That being said, this pizza was incredible!  The flavors were fantastic and melded beautifully into a summertime version of Eggplant Parmesan. 

RUSTIC EGGPLANT GRILLED PIZZA (2 SMALL PIZZAS)

CRUST

I used one half of the recipe of Cheri’s Favorite Pizza Dough, but substituted ½ of the flour for whole wheat.  It gave it a nice earthy flavor and required an extra hour in rise time. 

TOPPINGS

• 1 eggplant – ¼” thick slices
• extra virgin olive oil (EVOO)
• 2 cloves garlic – minced
• Italian seasonings
• Parmesan – freshly grated – or use a combination of cheeses
• 1 large tomato – sliced thinly

Heat grill to a temp that will leave grill marks on your veggies.  Brush eggplant slices with EVOO and cook on grill flipping once the other side has grill marks.  Length of time varies for each grill so please keep a watchful eye.  This whole process shouldn’t take very long, unless of course you are using my grill.  Once the eggplant is cooked, remove from grill and set aside. 

Shape your dough so that it is thin and will fit on your grill.  Brush the grill with a little EVOO to prevent sticking and lay dough right on the grilling service.  Flip once grill marks appear and brush dough with EVOO, garlic, and sprinkle with Italian seasoning.  Then layer eggplant, tomatoes, and cheese.  Cover the pizzas and cook until cheese has melted. 

Need some more ideas for pizza night?  Get all 23 weeks worth here. 

The Farmer's Markets will be starting soon and the abundance that spring and summer have to offer will be in my grasp.  Believe me I will be one of the firsts to welcome it in.  In celebration of the good times to come, I bring you the Tomato Tart.  These would be so wonderful at a bridal shower, a ladies luncheon, or as an appetizer for a cocktail party.  Served with a small salad these are a perfect size for lunch. 

Wishing you all beautiful, warm spring days!

TOMATO TARTS (4 TARTS)

CRUST

I used one half of the recipe of Cheri's Favorite Pizza Dough. 

TOPPINGS

• 3 ounces cream cheese
• ½ cup sharp cheddar cheese - shredded
• 2 green onions - sliced
• Cherry tomatoes - sliced

Preheat oven to 500°.  While the oven is heating shape your dough into desired shape, I made 4" rounds.  Poke several small holes in the crust with a fork to prevent bubbling.  Brush pizza dough with extra-virgin olive oil.  Transfer pizza dough to whatever, pan, stone, etc you will be using for cooking.  Cook pizza dough for 7 minutes or until crust is golden. 

In a small mixing bowl combine first (3) ingredients.  Spread cream cheese mixture over pizza dough after they have slightly cooled, and layer tomatoes over the top.  

Don't have your fill of pizza ideas?  Get all 22 weeks worth here. 

There are probably a million (or, at least 10 that I can think of off the top of my head) variations of the Patty Melt, and now, all hail the Patty Melt Pizza.  So simple, so obvious, and yes so good. 

PATTY MELT PIZZA (SERVES 2)

CRUST

I used one half of the recipe of Cheri's Favorite Pizza Dough.  It turned out great, and has become my favorite pizza dough recipe to date.  The other half was used for the incredible Pepperoni Pizza Rolls. 

TOPPINGS

• ½ pound pastured ground beef, or bison
• 2 cloves garlic - chopped
• 1 tablespoon extra-virgin olive oil
• ¼ white or yellow onion - sliced in rings
• ¼ red onion - sliced in rings
• 1-1/2 cup sharp cheddar cheese - grated

Preheat oven to 500°.  While the oven is heating shape your dough into desired shape.  Poke several small holes in the crust with a fork to prevent bubbling.  Brush pizza dough with extra-virgin olive oil.  Transfer pizza dough to whatever, pan, stone, etc you will be using for cooking.  Cook pizza dough without toppings for 5 minutes once the oven is preheated.  Cook beef or bison over medium heat in a skillet, add garlic, and break it into small pieces with a spatula.  When cooked through, drain any grease, set aside.  In the same pan add extra-virgin olive oil, once hot add onion rings and cook for three minutes.  Layer toppings on partially cooked pizza dough: ground beef, or bison, cheese, then onions arranged how you like them.  Cook pizza with toppings for 10 minutes more, or until golden brown and cheese has melted.

Don't have your fill of pizza ideas?  Get all 21 weeks worth here. 

Out of all of the pizza recipes so far I think this may be in the top two (2).  These were incredible and would be so perfect for entertaining.  Even the kiddos would be pleased with these cheesy, delicious bites.  As you know I love perfectly portioned meals.  Are they still considered portions if you eat 12 in on sitting?  Questionable at best. 

Make the dough ahead of time for a super fast appetizer. 

PEPPERONI PIZZA ROLLS (24-30) 

CRUST

I used one half of the recipe of Cheri's Favorite Pizza Dough.  It turned out remarkably well.  

TOPPINGS

• ½ cup of your favorite marinara
• ½ cup mozzarella cheese - grated
• ½ pound pastured pepperoni - diced
• 2 tablespoons white onion - finely chopped

Preheat oven to 400°.  While the oven is heating shape your dough by rolling into a long snake about 2" in diameter.  Then roll it about ¼" thin with a rolling pin.  Leave edges bare, and spoon a thin layer of marinara over dough, then layer with cheese, pepperoni, and onion.  Using your hands begin to roll dough into a coil.  Cut coil into ¾" pieces using a pizza cutter.  Place pizza rolls into olive oil greased baking dish.  Place rolls so they are lightly touching.  Bake in preheated oven for 20-22 minutes.  Serve with warmed marinara for dipping.  Yum, yum, yum-yum.

I was cruising around the blogosphere the other day and stumbled on to Cauliflower and Chickpea Curry posted by Kevin over at Closet Cooking an incredibly prolific and wonderful food blogger.  Fantastic photography too.  Now if I could just get my smell o' vision to work properly.  It has been suggested that I prepare an Indian style pizza and so I guess Kevin was my muse.  Don't be concerned Kevin, I am totally harmless.  For the most part.  I halved the Cauliflower and Chickpea Curry, the original recipe is here.  It was light, and delicate.  A wonderful compliment to the naan I picked up.

It looks as though I have been having a vegan food obsession.  Perhaps I am.  I am not vegan, maybe part-time vegetarian, but certainly not vegan.  I don't think... is denial the first step to acceptance? 

CLOSET VEGAN 'PIZZA' (SERVES 2+)

Cauliflower and Chickpea Curry

• 1 teaspoon extra-virgin olive oil
• ½ onion - chopped
• 1 tablespoon curry powder
• 1 teaspoon garlic - chopped
• 1 teaspoon ginger - chopped
• 1 small can diced tomatoes
• 1 teaspoon chili sauce - optional
• ½ head cauliflower - cut into florets
• 1 small can chickpeas - rinsed and drained
• ½ cup water
• ½ pound green beans - trimmed and sliced into 1" slices
• salt to taste
• cilantro - chopped - whatever you do don't skip this.  Delicious!!!

Heat oil in large pan.  Add the onion and curry powder and cook until the onion is tender, about 5-7 minutes.  Add the garlic and ginger and cook until fragrant, about a minute. 

Add the tomatoes, chili sauce, cauliflower, chickpeas and water and bring to a boil.  Reduce the heat and simmer, covered, until the cauliflower is tender, about 10-15 minutes. 

Add the green beans and cook until they are just tender and still crisp, about 3-5 minutes.  Serve over naan and garnish with cilantro. 

This is my interpretation of the nicoise salad and it just happens to be vegan.  The vinaigrette was so light and flavorful making this an incredibly tasty lunch or satisfying dinner.  The inspiration came from some gorgeous nicoise olives that recently found their way into my refrigerator.  Lucky me!!  If you have capers in the house I highly recommend garnishing with a few, or a bunch if you are so inclined.  Bon Appétit!

VEGAN NICOISE PIZZA (SERVES 2)

CRUST

Use one third of pizza dough (enough for one medium pizza)

SALAD DRESSING

• 1 green onion - sliced
• 2 tablespoons lemon juice
• 3 tablespoons extra-virgin olive oil (EVOO)
• 2 tablespoons white balsamic vinegar
• salt and pepper to taste

TOPPINGS

• 2 red potatoes - cleaned, halved
• ¼ pound green beans - ends trimmed
• spinach
• 1 tomato - diced
• nicoise olives

First, make the dressing by combining green onion, lemon juice, evoo, vinegar, and s&p to a small mixing bowl.  Combine thoroughly, cover, and place in refrigerator until time to use. 

In a medium size sauce pan, over high heat bring some water to a boil - enough to cover potatoes.  Once boiling add potatoes and cook until fork tender.  Remove potatoes from water, but do not drain.  Add green beans to boiling water and cook for 3-4 minutes.  Drain beans and rinse with cold water immediately to stop the browning, and continued cooking of the beans.  Cube potatoes and spoon a bit of salad dressing over the top.  Dress the beans as well, and set aside. 

Preheat oven temperature to 500°.  While the oven is heating divide the dough into two portions, shape your dough into the desired shape, adding as little flour as possible.  Poke several small holes in the crust with a fork to prevent bubbling.  Transfer pizza dough to whatever, pan, stone, etc you will be using for cooking.  Brush crust with a bit of extra-virgin olive oil, and cook for about 7 minutes.  While dough is cooking chop spinach and tomatoes and dress with the balance of the dressing.  Once the dough is cooked, layer spinach, potatoes, green beans, tomatoes, and olives in desired arrangement. 

PEAR AND BLUE CHEESE PIZZA (SERVES 4 AS APPETIZER)

Peas and carrots, peanut butter and jelly, salsa and chips, and of course pear and blue cheese round out my top pick combos.  I may have forgotten a few so please add to the combo convo.  The blue cheese used here was 'Cashel Blue'.  If you are a blue fan you must check this one out, it has been a favorite and summer picnics for years.  If you don't plan to use Cashel Blue, be sure to use a high quality blue cheese. 

CRUST

Use one third of pizza dough (enough for one medium pizza)

TOPPINGS

• 4 tablespoons pastured butter
• 2 tablespoons brown sugar
• 2 bartlett pears - ripe but still firm
• blue cheese crumbles

Preheat oven to 500°.  While the oven is heating shape your dough into 4 small rounds.  Poke several small holes in the crust with a fork to prevent bubbling.  Transfer pizza dough to whatever, pan, stone, etc you will be using for cooking.  While the oven continues to warm up melt butter in a large sauce pan.  Brush crusts with melted butter, and cook without toppings for about 5 minutes.  Add brown sugar to the butter and stir until dissolved.  Add the pear slices to the butter and fry about 2-3 minutes on each side.  Transfer pears to dough in desired pattern.  Cook for 10 or so minutes more, or until golden brown.  Sprinkle with blue cheese crumbles and drizzle with left over butter.

One of my favorite treats around St. Patrick's Day is a gorgeous corned beef.   Corned beef may not be consumed in Ireland but the Irish Americans sure love it and me of course (I'm only Irish one day of the year).

The easiest St. Patrick's Day feast includes corned beef, cabbage, carrots, and potatoes, all layered and cooked in the crock-pot for about 6 hours.  That's what was served last night and below is what we have done with some of the leftovers.  If you do crock-pot your cabbage put it in about 2 hours until the end time, otherwise you will end up with a soggy mess.

Please pair this pizza with an icy Guinness, or two, or three.

CORNED BEEF AND CABBAGE PIZZA (SERVES 2)

CRUST

Use one third of pizza dough (enough for one medium pizza) + a pinch of caraway seeds, and sub 1-½ cups whole-wheat flour for the bread flour

TOPPINGS

• cabbage - sautéed and finely chopped
• corned beef - cooked, shredded
• gouda cheese - gruyere, or swiss, or any glorious combination 

RUSSIAN DRESSING (MAKES ¾ CUPS)

• 2 tablespoons mayonnaise
• 1 teaspoon ketchup
• 2 sweet pickles - finely chopped
• 1 green onion - sliced
• 2 teaspoons lemon juice

Preheat oven to 500°.  While the oven is heating shape your dough into the desired shape, adding as little flour as possible.  Poke several small holes in the crust with a fork to prevent bubbling.  Transfer pizza dough to whatever, pan, stone, etc you will be using for cooking.  Brush crust with a bit of extra-virgin olive oil, and cook without toppings for about 5 minutes.  Layer cabbage, corned beef, and top with cheese.  Cook for 7-9 minutes more.  While cooking mix all ingredients for Russian dressing together in a small dish.  Garnish pizza with Russian dressing and enjoy every bite.    

Want to see some more delicious pizza recipes?!  Click here. 

Do you know the song from Chicago that starts "Oh yes, oh yes, oh yes, they both reached for, the gun, the gun...."?  Until the 'gun' part of the song it really sums up my feelings about this one!  Oh yes!  The tender pork, sweet apple, savory red wine, and salty parmesan, all on flatbread to soak up the braising liquid crescendo in your mouth!  Ok, this may be a bit much but it drives my point home. 

Try dividing the dough again for 8 appetizer sized flatbreads.  This recipe would work equally well with chicken or beef.

WINE BRAISED PORK FLATBREAD (SERVES 4)

CRUST

Use one third of pizza dough (enough for one medium pizza)

BRAISED PORK

• 1 pound pastured pork loin - cut into 4 portions
• S&P
• 2 celery stalks - sliced ¼" thick
• ½ white onion - chopped
• 1 apple - diced
• 1 cup red table wine

GARNISH

• freshly grated parmesan
• parsley

Preheat oven to 350°.  In glass baking pan spread out pork loin in a single layer, salt and pepper on both sides.  Cover pork with celery, onion, and apple.  Pour red wine over all.  Cook uncovered for 35 minutes or until internal temperature reaches 160°.  Tent loosely with foil until ready to use. 

Increase oven temperature to 500°.  While the oven is heating divide the dough into four portions, shape your dough into the desired shape, adding as little flour as possible.  Poke several small holes in the crust with a fork to prevent bubbling.  Transfer pizza dough to whatever, pan, stone, etc you will be using for cooking.  Brush crust with a bit of extra-virgin olive oil, and cook without toppings for about 7 minutes.  Slice pork into ¼" thick pieces and arrange over partial cooked flatbread.  Cook flatbread for about 7 minutes, or until the crust is golden brown.  Spoon vegetable mixture and braising liquid over flatbreads.  Garnish with freshly grated parmesan and parsley. 

Want to see some more delicious pizza recipes?!  Click here. 

Last week I returned from a road trip originating in Morro Bay, CA and ended up back home in Chicagoland, IL.  The trip took my mother and I several days and we loved every food drenched moment of it.  We ate our way through:

• Tucson, AZ
• Las Cruces, NM
• Santa Fe, NM
• Wichita, KS

Of course we ate more than 4 times but those were the most note worthy culinary experiences.  I am an absolute nut for New Mexican food.  The absolutely intoxicating scenery may add to the general splendor but why pick apart a good thing.  Everything is bigger and better in New Mexico.  Take for instance the giant pistachio shown below.

We high tailed it for home after two days in New Mexico.  The 'high tailing' it part caught up to me (or, so I thought) somewhere in OK.  All of a sudden lights were flashing behind me and sirens were blaring.  Oh crap, I got caught doing 78 in a 70 mile per hour zone.  Nope.  I was pulled over for not using my turn signal for a lane change.  The cop politely asked me go back to his car where he had me sit in the front seat for what felt like a full on interrogation.  Where have you been?  Why was the car at your grandma's in Ca?  You left it there for 6 months?  What did he think my mother and I were up to anyway?! 

This strange event on the last day of our road trip was making us incredibly hungry and craving some local fare (must have been the stressful interrogation).  Luckily we were approaching BBQ country.  We happened upon a great place for BBQ right off the freeway near Wichita.  After devouring my sandwich I was only left wanting more.  Does anyone know how you get hungry riding in a car all day?!!

That brings me to this week's pizza selection: Pulled Pork BBQ Pizza.  You might be surprised how good this really is!  Cutting the BBQ sauce with stewed tomatoes really was a great way to get the sugar content down to a reasonable level.  You're going to love it!

PULLED PORK PIZZA (SERVES 2 - HUNGRY, ROAD WEARY FOLKS)

CRUST

Use one third of pizza dough (enough for one medium pizza)

TOPPINGS

• 1 cup left over pulled pork - cooked, fat trimmed, and ready to go
• ¼ cup homemade BBQ sauce or whatever you prefer - to taste
• ½ can stewed tomatoes - chopped
• ¼ cup pine nuts - toasted
• 2 green onions - thinly sliced
• 1 cup mozzarella cheese - grated

Preheat oven to 500°.  While the oven is heating shape your dough into the desired shape, adding as little flour as possible.  Poke several small holes in the crust with a fork to prevent bubbling.  Transfer pizza dough to whatever, pan, stone, etc you will be using for cooking.  Brush crust with a bit of extra-virgin olive oil, and cook without toppings for about 5 minutes.  Mix pulled pork, BBQ sauce, and tomatoes together and stir to combine, this will act as your sauce so make sure you have enough to cover the crust.  After removing the pizza crust from the oven layer the BBQ mixture, then pine nuts, cheese, and green onions.  Cook for 10 or so minutes more, or until golden brown. 

Want to see some more delicious pizza recipes?!  Click here. 

MEDITERRANEAN PIZZA (SERVES 4)

This week finds me looking forward to spring and all things not frost covered, or dishes heavy with root vegetables.  Nothing is lighter or tastes like spring like fresh parsley, tomatoes, and hummus.  This meal is very light, tasty, and incredibly satisfying, the perfect to brown bag lunch. 

You will need:

• 4 whole wheat pitas
• quinoa tabbouleh
• hummus - recipe below

Spread hummus to taste on pita, cover with tabbouleh, and cut into wedges if desired.  This wouldn't be half bad with a sprinkle of feta either.  All of this can be yours in less than an hour.  Hope that there are leftovers. 

Hummus - from The New Best Recipe cookbook: 

• 1 (15-ounce) can chickpeas, drained and rinsed
• 1 medium garlic clove, minced or pressed through a garlic press
• ¾ teaspoon salt
• Pinch cayenne pepper
• 3 tablespoons juice from 1 lemon
• ¼ cup tahini
• ¼ cup extra-virgin olive oil
• ¼ cup water

Process all of the ingredients in a food processor until smooth, about 40 seconds.  Transfer the hummus to a serving bowl, cover with plastic wrap, and chill until the flavors meld, at least 30 minutes; serve cold.  (The hummus can be refrigerated for up to 2 days - but it will never last that long.

Want to see some more delicious pizza recipes?!  Click here. 

Oh yes, you read that correctly.  Never could I have imagined my beloved fajitas colliding with my sacred pizza.  But...then it happened, and what a glorious thing it was.  Am I sure I'm still talking about pizza?  Yes, I am!!

Try this with steak, just veggies, or a layer of beans and skip the meat.  Any way you shake it, it's a good thing.

CHICKEN FAJITA PIZZA (SERVES 2)

CRUST

Use one third of pizza dough (enough for one medium pizza)

TOPPINGS

• 1 cup sharp cheddar cheese - shredded
• 1 cup mozzarella cheese - shredded
• 1 pastured chicken breast - cooked, sliced
• ½ cup onion - chopped
• ½ cup peppers - make them green, red, yellow, whatever you can get your hands on
• cilantro for garnish

Preheat oven to 500°.  While the oven is heating shape your dough into the desired shape, adding as little flour as possible.  Poke several small holes in the crust with a fork to prevent bubbling.  Transfer pizza dough to whatever, pan, stone, etc you will be using for cooking.  Brush crust with a bit of extra-virgin olive oil, and cook without toppings for about 5 minutes.  Add cheese, chicken, onion, peppers, and cilantro.  Cook pizza for about 10 minutes, or until the crust is golden brown.

You might want to serve with some jalapeno slices if you're into that kind of thing.  If not...more jalapenos for the rest of us!

Want to see some more delicious pizza recipes?!  Click here. 

Cobb salads are notoriously loaded.  What could be more natural than loading up a pizza with those same delicious ingredients?  Sounds natural to me!

COBB SALAD PIZZA (SERVES 2)

CRUST

Use one third of pizza dough (enough for one medium pizza)

TOPPINGS

• 3 cups spinach leaves - washed, coarsely chopped
• 1 cup mozzarella cheese - shredded
• ½ cup blue cheese - crumbled
• 2 egg - hardboiled, chopped
• 6 green onions - thinly sliced
• 1 tomato - chopped
• 1 pastured chicken breast - cubed
• 6 strips pastured bacon - cooked, crumbled 

Preheat oven to 500°.  While the oven is heating shape your dough into the desired shape, adding as little flour as possible.  Poke several small holes in the crust with a fork to prevent bubbling.  Transfer pizza dough to whatever, pan, stone, etc you will be using for cooking.  Brush crust with a bit of extra-virgin olive oil, and cook without toppings for about 5 minutes.  Add spinach, then half of the blue cheese and mozzarella.  Follow by adding the following in any fashion you desire: egg, green onion, tomato, and chicken.   Cook for 10 minutes, or until crust is golden brown.  Remove from oven and sprinkle cooked bacon over desired area. 

Want to see some more delicious pizza recipes?!  Click here. 

I can think of nothing more wonderful that combining two of my favorite things; BLTs and pizza.  This was absolute divinity.  The green onions gave it an extra bite, and it came out beautifully, if I might be so bold. 

BLT PIZZA (SERVES 2)

CRUST

Use one third of pizza dough (enough for one medium pizza)

SAUCE

Alfredo Sauce

TOPPINGS

• 5 pastured bacon strips - cooked, crumbled
• 2 cups spinach leaves - coarsely chopped
• 1 tomato - thinly sliced
• 3 green onions - thinly sliced
• 1 cup mozzarella cheese - grated
• ½ cup parmesan cheese - grated

Preheat oven to 500°.  While the oven is heating shape your dough into the desired shape, adding as little flour as possible.  Poke several small holes in the crust with a fork to prevent bubbling.  Transfer pizza dough to whatever, pan, stone, etc you will be using for cooking.  Brush crust with a bit of extra-virgin olive oil, and cook without toppings for about 5 minutes.  Add cream sauce and spread evenly.  Then add spinach, tomatoes, green onion, mozzarella, and parmesan.  Cook for 10 or so minutes more, or until golden brown.  Sprinkle bacon over cooked pizza.

Want to see some more delicious pizza recipes?!  Click here. 

Have a leftover piece of steak and not sure how to do it justice? I recommend this glorious pairing.  Or, might I suggest using this recipe, sans steak as a side dish, or appetizer.  If you are a big blue cheese lover you may want to increase the amount a bit.

Sometimes simple is best.  Use any sausage, or make your own following the recipe below. 

SAUSAGE PIZZA (SERVES 2)

CRUST

Use one third of pizza dough (enough for one medium pizza) 

SAUCE - Tomato Sauce

• 1 tablespoon extra-virgin olive oil (EVOO)
• 1 large tomato - quartered, peeled, seeded
• 1 garlic clove - minced
• 1 teaspoon Italian seasoning

TOPPINGS

• ½ pound grass-fed beef
• 1 teaspoon Italian seasoning
• 2 garlic cloves - minced
• 1 tablespoon extra-virgin olive oil (EVOO)
• 2 baby Portobello mushrooms - coarsely chopped
• ½ cup white onion - thickly sliced
• 2 cups freshly grated mozzarella

For tomato sauce: heat 1 tablespoon EVOO over medium heat in a small sauce pan, when hot; add tomato, garlic and Italian seasoning.  Continue to cook over medium heat, stirring occasionally until tomato breaks down into sauce consistency.

To form sausages; combine beef, 1 teaspoon Italian seasoning, and garlic in a small mixing bowl.  Form into sausage links about 1" in diameter with your hands.  In a medium skillet heat 1 tablespoon EVOO over medium heat.  Once hot, add sausage links, mushrooms, and onions.  Stir occasionally to allow the sausages to brown on each side.  

While the sausages, mushrooms, and onions are browning, shape your dough into the desired shape, adding as little flour as possible.  Poke several small holes in the crust with a fork to prevent bubbling.  Transfer pizza dough to whatever, pan, stone, etc you will be using for cooking.  Once the sausages have browned, break them into bite size pieces and increase heat to 500°.  Brush crust with a bit of EVOO, and cook without toppings for about 5 minutes.  Add tomato sauce and spread evenly.  Then add cheese, sausage, mushroom, and onions.  Cook for 10 or so minutes more, or until golden brown. 

THAI CHICKEN PIZZA (SERVES 2)

I especially love the visual interest in this week's selection.  The colors were wonderful.  Like a Technicolor dream pizza!  Kohlrabi would be a great substitute for the broccoli stems if you prefer, or have a bunch just lying around.  I love broccoli stems, and hate the thought of the florets getting all the action.  Use those stems!  For you vegetarians out there substitute tofu for a wonderful variation.

CRUST

Use one third of the pizza dough (enough for one medium pizza) - I subbed 1 cup bread flour for whole wheat.

SAUCE

Peanut Sauce - I halved this recipe and still had leftovers for dipping. 

TOPPINGS

• 1 pastured chicken breast
• 2 carrots - peeled, julienne
• 2 broccoli stems only - peeled, julienne
• 1 tablespoon extra virgin olive oil (EVOO) + more to brush crust
• 1 cup sprouts - washed
• 1 green onion - sliced thin
• lime wedges for garnish
• hot sauce - optional

Preheat oven to 350°.  Cook chicken in preheated oven for about 35 minutes or until internal temperature reaches 170°.  While the chicken is cooking prepare vegetables, and sauté carrots and broccoli stems in 1 tablespoon EVOO over medium heat.  Stir frequently, and cook for about 4 minutes.  Remove from heat and set aside. 

While the chicken finishes up, shape your dough into the desired shape, adding as little flour as possible.  Poke several small holes in the crust with a fork to prevent bubbling.  Transfer pizza dough to whatever, pan, stone, etc you will be using for cooking.  Once you have removed the chicken from the oven, increase heat to 500°.  Brush crust with a bit of EVOO, and cook without toppings for about 5 minutes.  Chop chicken into bite size pieces and set aside.  Add peanut sauce to crust and spread evenly.  Then add chicken, carrots, broccoli stems, sprouts, and onion.  Cook for 10 or so minutes more, or until golden brown.  

Serve with lime wedges, and hot sauce. 

Want to see more pizza ideas?  Click here!  Or, if you have an idea or suggestion for a pizza do let me know!  I would love to hear from you!

ROASTED POTATO AND ARUGULA PESTO PIZZA (SERVES 2)

Hope that everyone had a fabulous Christmas! I know you never thought you would eat again but here you are. Hungry again. How is that possible? Doesn't matter, it's inevitable. So without completely losing the festive feeling of the holidays I wanted to make something that would hang on to Christmas one more day...a pizza shaped as Santa's face! Just kidding. However, the green pesto and red skin potatoes do look lovely and Christmas-y. I could have at least made it into a wreath shape! Shoot I messed up. My redemption for not making it into a wreath came when we tasted it. Thanks goodness!

CRUST

Use one third of pizza dough (enough for one medium pizza) 

SAUCE

Arugula Pesto

TOPPINGS

• 3 medium red skin potatoes - cleaned, and cut into 1" cubes
• ½ teaspoon salt
• 2 quart water
• 1 tablespoon extra-virgin olive oil (EVOO)
• ½ teaspoon salt-free seasoning blend of your choice
• ¼ teaspoon red pepper flakes
• ¼ teaspoon salt
• 1 cup mozzarella cheese - shredded

Preheat oven to 400°. In a stock pot, or large sauce pan, bring ½ tsp. salt and water to a boil over high heat. Once boiling, add the potatoes and cook until fork tender, about 10 minutes. While potatoes are boiling mix the following in a small mixing bowl: EVOO, salt-free seasoning, red pepper flakes, ¼ tsp. salt. Once the potatoes are removed from the stove and strained, add them to the seasoning mix. Toss to coat. Place coated potatoes in a roasting pan and roast at 400° for about 30 minutes or until golden brown, stirring once during the cooking process.

While the potatoes are roasting, shape your dough into the desired shape, adding as little flour as possible. Poke several small holes in the crust with a fork to prevent bubbling. Transfer pizza dough to whatever, pan, stone, etc you will be using for cooking. Once you have removed the potatoes from the oven, increase heat to 500°. Brush crust with a bit of EVOO, and cook without toppings for about 5 minutes. Add pesto and spread evenly. Then add roasted potatoes, and mozzarella. Cook for 10 or so minutes more, or until golden brown.

VEGETARIAN FIESTADO PIZZA (SERVES 2)

For week 3 of the 52 weeks of pizza I am taking a giant leap away from what we typically consider pizza and offering you a culinary diversion the Friday before Christmas.  But, what could I offer to represent Christmas?  Something red, white and green perhaps?  How about something a bit more festive for my Christmas tidings?  Enjoy these individual fiestas!  I want to wish you a Merry Christmas from the bottom of my heart!

• 1 tablespoon extra-virgin olive oil (EVOO)
• 1 clove garlic - minced
• ¼ cup green pepper - chopped
• ¼ cup onion - chopped
• 2 whole wheat tortillas
• 1 -15 ounce can organic, low-sodium pinto beans - drained well
• salsa
• ½ cup sharp cheddar - shredded

Garnish

• jalapeños - to taste
• lettuce - shredded
• tomato - diced
• 2 tablespoons whole milk plain yogurt - mix with a little taco seasoning if you have it
• red onion - chopped

Preheat oven to 450°.  In a medium sized sauce pan heat over medium heat.  Once hot add EVOO, garlic, green pepper, and onion.  Stir occasionally until onions become translucent. 

In the mean time heat a skillet over medium heat.  Once hot add one tortilla to the dry skillet and cook until browned about 2-3 minutes.  Flip the tortilla and brown the other side.  Repeat for tortilla for second serving then set both aside. 

Once the green pepper, and onions are cooked, transfer to a small bowl and set aside.  Now add the drained pinto beans to the same sauce pan and continue to cook over medium heat.  With the back of a wooden spoon smash some of the beans against the side of the pan.  This will give the beans a paste-like consistency.  Once they are heated through you can begin to assemble the "pizzas". 

On a baking sheet place your two tortillas, layer the ingredients dividing toppings between the two servings in this order: beans, thin layer of salsa to cover the beans, green pepper and onions, and finally the cheese.  Bake at 450° for 8-10 minutes, or until cheese melts.  Once the pizzas are done feel free to garnish at will!  You can see some suggestions listed above. 

VARIATIONS

The only thing keeping this dish from being vegan is the cheese, substitute with a cheese alternative. 

GREEK PIZZA (SERVES 2)

Here is entry #2 for the 52 weeks of Pizza.  Which means it's Friday!  See you next Friday for another entry!

CRUST

Use one third of pizza dough (enough for one medium pizza)

SAUCE

Tzatziki Sauce

• 1/3 cup whole milk plain yogurt
• ¼ cup cucumber - skinned, seeded and finely chopped
• 1 tablespoon lemon juice
• 1-2 cloves garlic - minced 

TOPPINGS

For meatballs

• ½ pound pastured ground lamb
• 1 pastured egg
• ¼ cup + 2 tablespoons Panko crumbs, divided
• ¼ teaspoon red pepper flakes
• ¼ teaspoon dried oregano

• ½ cup feta - crumbled
• ¼ cup red onion - finely chopped
• ¼ cup kalamata olives - halved

Preheat oven to 400°.  Make Tzatziki sauce by combining yogurt, cucumber, lemon juice, and garlic in a small mixing bowl, cover, and refrigerate until ready to use (this will allow the flavors to incorporate). 

For the meatballs combine lamb, egg, 2 Tbsp. panko crumbs, red pepper, and oregano in a medium size mixing bowl.  Stir until well combined.   Put remaining ¼ panko crumbs into a shallow bowl. Form meatballs in 2" diameter (makes about 10) and roll in panko crumbs.  Place meatballs in an oiled mini-meatball pan.  Cook in 400° oven for 20-25 minutes or until golden brown. 

While the meatballs are cooking prepare the feta, red onion, and kalamata olives, and stretch pizza crust brush with olive oil. 

When meatballs are done increase temperature to 500° slice meatballs, and add with other toppings on top of the pizza.  Place in 500° oven and back until the crust is golden brown.  About 10-15 minutes.  Drizzle with Tzatziki sauce just before serving. 

NOTES

Because this crust cooks without a sauce on it, it tends to be very cracker like.  It is important not to stretch too thin especially with this particular pizza.  I don't recommend pre-cooking the crust without toppings. 

CAULIFLOWER AND PANCETTA PIZZA (SERVES 2)

Pizza is something that we enjoy weekly.  Seriously.  So, why not share our creations with the world!  Over the next year I hope to provide fresh new ideas on what a pizza is, and how they can be enjoyed in unexpected and surprising ways.  Every week I will introduce our newest pizza experiment.  If you are interested in following the 52 weeks of Pizza look for a new recipe every Friday!   

CRUST

Use one third of pizza dough (enough for one medium pizza)

SAUCE

Alfredo sauce

TOPPINGS

• ¼ pound pancetta - thinly sliced
• 1 head cauliflower
• 1 tablespoon extra-virgin olive oil (EVOO)
• ¼ teaspoon red pepper flakes
• 1 teaspoon salt-free multi-purpose seasoning blend
• 1 cup freshly grated mozzarella
• ¼ cup freshly grated parmesan

Preheat oven to 400°.  Brown pancetta over medium heat in a large skillet.  Once pancetta is browned, place in a paper towel to remove excess grease, break into smaller pieces, and set aside.  Clean cauliflower, and break into florets.  Add florets EVOO, red pepper flakes, seasoning blend to a medium size mixing bowl and stir to combine.  Put EVOO coated cauliflower in a roasting pan.  Roast at 400° for about 30 minutes or until golden brown, stirring once during the cooking process.

While the cauliflower is roasting shape your dough into the desired shape, adding as little flour as possible.  Poke several small holes in the crust with a fork to prevent bubbling.  Transfer pizza dough to whatever, pan, stone, etc you will be using for cooking.  Once you have removed the cauliflower from the oven, increase heat to 500°.  Brush crust with a bit of EVOO, and cook without toppings for about 5 minutes.  Add alfredo sauce and spread evenly.  Then add roasted cauliflower, pancetta, mozzarella, and parmesan.  Cook for 10 or so minutes more, or until golden brown. 

How do you like your pizza?  Are you a traditionalist, or an adventurer?  Deep dish, or thin crust?