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Entries in Pizza (12)


Chorizo, Herb and Arugula Pizza


This pizza is another basic recipe using local, seasonal ingredients. I used the same dough and tomato sauce recipe as featured in this previous post. The pizza was amazingly simple, and tasty.

1-2 cups of Basic Tomato Sauce
1 Ball of Pizza Dough
1 Link of Chorizo
1 Cup Baby Arugula 
1 Small brick of mozzarella cheese (Not fresh)
1 Tbsp parmesan cheese
1 Handful of fresh herbs (I used Basil, Oregano and Rosemary), chopped 

Place pizza stone in the cold oven. Preheat oven to 500ºF, and 10 minutes before cooking time, switch the oven to broil. This gets the ambient and stone temperature to the proper level.

Remove chorizo from casing, and along with half of the fresh herbs, fry on medium heat until slightly browned. Shape the dough, and spread 1-2 cups of the tomato sauce on the center of the disc. Sprinkle the chorizo sausage evenly on the pizza, and top with mozzarella.

Using a peel, slide the pizza onto the stone, and cook, about 3-5 minutes, until crust is browned and cheese is bubbling.

Remove the pizza from the oven, and sprinkle remaining herbs before the cheese cools and stops bubbling. Top with arugula. Cut pizza and serve immediately.


Piquant Pizza with Goat Cheese, Chorizo, and Chillies

Piquant pizza

This month for the Secret Recipe Club, I was assigned to Lavender and Lovage, a wonderful blog written by Karen, a talented cook who splits her time between North Yorkshire and South West France! She has many great recipes, including some traditional English tea time treats, which made it difficult to choose just one thing to cook this month. I ended up choosing this pizza, because we had chorizo in our freezer, and  well, we love pizza! (We did alter the cooking method to suit the dough that we used, but for the original cooking method, see Karen's post.) Let me tell you, this pizza was a complete hit in our house! Paired with a great bottle of chilled rose wine, it was the perfect summer-time meal enjoyed on our patio. Thanks Karen, for a delicious new pizza recipe!

**Edited on 8/1/12: I am linking this recipe as a seasonal post to Wednesday Fresh Foods Blog Hop over at Gastronomical Sovereignty...check it out here!

1 batch Pizza Dough (we used this one)
2 tablespoons Tomato Puree (I used slightly more, just eyeballed it)
2 Vine Tomatoes, sliced thinly and cut into halves
4 Green Chiles, cut into small pieces (fresh or from a jar)
1/2 Red Onion, finely sliced
1-2 Links of Chorizo, skinned and cut into rounds (I grilled mine first)
2 ounces Goat Cheese, crumbled into small pieces
Fresh Thyme
Salt and Pepper
Olive OIl

Preheat the oven to 500 degrees with a pizza stone inside. Sprinkle a pizza peel with cornmeal or flour, then stretch the dough out onto the peel. Spread the tomato puree over the dough and arrange the chillies, onions, tomatoes, chorizo, and goat cheese over the top. Add some freshly chopped thyme leaves and season to taste with salt and pepper. Drizzle the olive oil over the whole pizza. Slide the pizza onto the pizza stone and broil for about 5 minutes, or until the dough has puffed up and gotten golden brown. 


Boscaiola Pie


Pizza is my favorite food. That sentence makes me sound like a twelve year old, but it's true. To clarify, I don't mean pizza from a so-called "pizza shop." I also am not talking about New York or Chicago style pizza. What I like are small, Italian pizzas with hand stretched dough and minimal toppings.

I discovered the Jim Lahey no-knead method for pizza dough at the same time that I discovered his bread. It's the same dough recipe that we use pretty much every time we make pizza. There are two versions. The quick, and the long. The quick version, used here is from the My Bread cookbook. It requires around three hours to rise. It's a great no-fuss recipe and takes only about five minutes to assemble. The long recipe from Jim Lahey's book My Pizza is similar, but rises for about 18 hours. The extra time may seem crazy, but the dough has a much richer, complex flavor than the quicker recipe. The only reason that I make the quick dough at this point is that we don't plan on eating pizza until the day of.

This pizza is classic Italian. Second in popularity only to the Margherita, it's a great recipe to try your hand at making an easy, tasty, authentic pizza. 

The Dough
500 grams Bread Flour

10 grams Yeast

5 grams Table Salt

3 grams Sugar

300 grams Water, room temperature

Use a food scale to measure out the ingredients. In a bowl, mix the dry ingredients. Pour in the water and stir until just combined. Cover the bowl and let it sit in a warm location for 2 hours. Take the dough out of the bowl and place it on a floured surface. Split the dough into 2 equal pieces and let them sit, covered, for about 30 minutes prior to baking. At this point, you can wrap the dough and refrigerate up to a week, or freeze it up to a month.

Basic Tomato Sauce
1 28 ounce can of whole, peeled roma tomatoes
20 grams (2 tablespoons) extra-virgin olive oil
2 grams (1/4 teaspoon) fine sea salt

Put all ingredients in a mixing bowl. With your hands, squish the tomatoes until they are in small chunks. Whatever size you want to eat. This part is fun.

The Pizza
1 ball of Pizza Dough, shaped and waiting on a floured peel
70 grams (¼ cup) Basic Tomato Sauce
50 grams (about ¼ cup) Pork Sausage cooked
50 grams (about 1 3/4 ounces) fresh mozzarella, pulled into 5 clumps
40 grams (heaping ½ cup) thinly sliced cremini mushrooms
15 grams (about 1/8 cup) thinly sliced red onion, separated into ribbons
Pinch of chili flakes
Pinch of fine sea salt

Preheat the Oven to 500 degrees with a pizza stone on the rack about 8 inches from the top of the oven. Switch to broil for 10 minutes before you are ready to cook the pizza.

With the dough on the peel, spoon the tomato sauce over the surface and spread it evenly, leaving about an inch of the rim untouched. Place the sausage in small mounds around the pizza. Distribute the mozzarella over the pie. Arrange the mushrooms and onion evenly on top. Sprinkle evenly with the chili flakes and salt.

With quick, jerking motions, slide the pie onto the stone. Broil for about 4 minutes under gas (somewhat longer with an electric oven), until the top is bubbling and the crust is nicely charred but not burnt.

Using the peel, transfer the pizza to a tray or serving platter. Serve immediately. Eat this with a cheap chianti for maximum effect.


Spinach-Artichoke Pizza

Spin art pizza

Wow, it's been almost a week since my last post. I didn't forget about you guys! I've been busy with planning events during the last full week of school I also spent some time in the kitchen whipping up some desserts; one for a special lunch honoring a friend of mine who will be retiring at the end of the school year, and one large batch of elephant cut out cookies, which were wrapped up in bags for my sister-in-law's baby shower this afternoon (and a box was given to my next door neighbors who just had a sweet baby boy!). With all that craziness, I welcomed this very quick, and delicious, pizza that I found on Cate's World Kitchen. I love spinach-artichoke dip, and I love pizza, so how could I not love a pizza topped with spinach-artichoke dip?! Amazing!

1 (14 ounce) can Artichoke Hearts, drained and chopped
1 1/2 cups Fresh Spinach, chopped
4 ounces Cream Cheese, at room temperature
2 tablespoons Mayonnaise
1 Garlic Clove, minced
Salt and Pepper, to taste
2/3 cup Parmesan Cheese, shredded/grated
Pinch of Red Pepper Flake (I added)
Pizza Dough (enough for 2 10" pizzas)

 Preheat the oven to 450 degrees with a pizza stone inside it. In a large bowl, mix the cream cheese and mayonnaise until smooth. Add the garlic, spinach, and artichoke hearts and mix well. Add a pinch of salt, pepper, and red pepper flake, to taste. Shape the pizza dough into two 10: rounds. Spread the spinach-artichoke mixture evenly on each crust, then sprinkle evenly with parmesan cheese. Bake, one at a time, on the pizza stone until the crust is golden and the cheese is melted, about 10 minutes. (*Alternatively, switch the oven to broil and cook the pizza, watching carefully, until it is bubbly and browned, about 4-5 minutes.)


Balsamic Steak, Roasted Red Pepper, & Goat Cheese Pizza

Steak pizza

I've mentioned this before, but we love to make our own pizza. We are always on the lookout for new toppings and sauces to try. While reading through Pink Parsley last month, I came across this recipe. I have had steak on a flatbread/pizza before at a restaurant and it was absolutely amazing, so this recipe caught my eye. Anything that combines steak, goat cheese, and balsamic has got to be good! And let me tell you, it did NOT disappoint! It was one of the best pizzas I have had in a while, actually.


Pizza Dough
Olive Oil
1/2 cup Roasted Red Peppers, patted dry and coarsely chopped (I charred 1 red bell pepper and removed the skin)
Salt and Pepper
1 Garlic Clove, minced
2-3 Basil Leaves, torn
3/4 cup Shredded Mozzarella Cheese 
1/2 cup Steak, thinly sliced (I used 1 6oz beef tenderloin filet)
1/2 cup Goat Cheese, crumbled
1/2 cup Balsamic Vinegar

Preheat the oven and a pizza stone to 500 degrees for at least 30 minutes. In a food processor, puree the roasted red peppers, garlic, and basil. Season to taste with salt and pepper. Sprinkle a pizza peel with cornmeal or flour and stretch out the dough into about a 12-inch circle. Brush the outer ring of the dough with olive oil and spread the roasted pepper puree over the dough. Sprinkle the top with mozzarella cheese. Scatter the steak over the cheese and then top with the goat cheese crumbles. Transfer the pizza to the preheated pizza stone and cook for about 10 minutes, or until the crust is browned and the cheese is bubbly. (Alternatively, turn on the broiler and broil the pizza for about 5 minutes, keeping a close eye on it so that it doesn't burn). Meanwhile, in a small saucepan, bring the balsamic vinegar to a boil. Continue to boil until it is thick and syrupy and reduces to about a few tablespoons. Allow the pizza to cool, then drizzle the vinegar over the top. *A little vinegar goes a long way, so you may not use it all. Slice and serve.