Greek Pizza

OPA!

This weekend I tried to make my own pita bread for a gyro.  And failed.  It turned out more like a big pita chip instead, which I turned into a makeshift gryo tostada. Ah, well. I have put pita bread back on my to do list.  The mishap left me with an open package of yeast and leftover tzatziki sauce.  What to do….make pizza of course!

Unlike the pita bread, the pizza was a success.  The Greek flavors are bold and delicious. Some recipe notes: if you are on a college student budget like me, you can substitute ground turkey or ground beef for the ground lamb.  Here is how I made my tzatziki sauce, it tasted even better leftover from the night before.  Also, if you are one of those people who like tomatoes (I am not), some sun dried tomatoes would be a great compliment to the other ingredients.

GREEK PIZZA
From Cinnamon Freud
INGREDIENTS

For the Pizza Dough:
1 package active yeast
1/2 cup water, 110 °F
1/4 teaspoon granulated sugar
1 1/2 cups all purpose flour
1/2 teaspoon salt

For the Pizza Toppings:
6 ounces ground lamb
1/2 teaspoon dried rosemary
1/2 teaspoon dried marjoram
1/2 teaspoon oregano
1/4 teaspoon dill
1 tablespoon red wine vinegar
Half red onion, sliced
4 ounces fresh mozzarella
2 ounces Asiago cheese, grated
Tatziki sauce

DIRECTIONS

Preheat oven to 475°F.

Dissolve yeast in water.  Stir in granulated sugar. Let sit 10 minutes until foamy. In a medium bowl combine flour, sugar, and salt. Add yeast mixture to flour mixture. Stir with a wooden spoon until soft dough forms. Knead dough on floured surface for about 5-10 minutes.  Let rise 30-40 minutes in a warm place.

In a small skillet over medium heat combine ground lamb, rosemary, and marjoram.  Cook for 3-5 minutes, then add red wine vinegar.  Add red onions.  Continue to cook for 5-7 minutes, until ground lamb is browned, red onions are soft, and red wine vinegar has evaporated.  Remove from heat.

Spray a baking sheet with nonstick spray or prepare a pizza stone.  Roll out pizza dough to desired thickness.  Spread a little olive oil over pizza.  Top with mozzarella, Asiago, ground lamb, and red onions.  Season with salt and pepper. Bake for 10-14 minutes, until crust is golden brown.  Spoon dollops of tatziki sauce on top.

Serves 2-3.

Balsamic Strawberry Pizza


YUM.
As I sit at my laptop writing this, that is all that comes to mind.  I don’t know how to tell you how much I enjoyed this pizza.  Well, looks like now I have.  Again: YUM.

I chose to make this pizza solely based on the frozen strawberries in my freezer that need to be used before the end of the semester.  I am so glad I bought those strawberries now- they led me to this moment, this pizza.  I definitely know how I am going to use the rest of them- with this pizza.

This is a unique pizza combination, using a balsamic strawberry sauce in place of pizza sauce.  It has a perfect balance of sauce, cheese, and toppings.  It’s sweet and spicy, soft and crunchy, vegetabley and meaty.  I inhaled this pizza and promptly made it again for dinner next week.  And I already contemplating making it yet again.  



BALSAMIC STRAWBERRY PIZZA

Adapted from Pennies on a Platter
Originally The Café Sucré Farine

INGREDIENTS

For the Pizza Dough:
1 package active yeast
1/2 cup water, 110°F
1/4 teaspoon granulated sugar
1 1/2 cups all purpose flour
1/2 teaspoon salt
For the Pizza Toppings:
1 1/2 cup frozen strawberries
Granulated sugar, to taste
1/4 cup balsamic vinegar
Olive oil
1/2 red onion, sliced
4 ounces Canadian bacon, chopped
6 ounces chicken breast, chopped
4 ounces fresh mozzarella, thinly sliced
Cilantro, optional
DIRECTIONS

Preheat oven to 475°F.
Dissolve yeast in water.  Stir in granulated sugar. Let sit 10 minutes until foamy. In a medium bowl combine flour and salt. Add yeast mixture to flour mixture. Stir with a wooden spoon until soft dough forms. Knead dough on floured surface for 5-10 minutes.  Let rise 30-40 minutes in a warm place.

Meanwhile, puree frozen strawberries in a food processor.  If needed, add sugar until at desired level of sweetness.  In a medium saucepan over medium heat, combine strawberry puree and balsamic vinegar.  Bring to a boil, and then reduce the heat to low.  Let simmer for 6-9 minutes, until thickened.  Remove from heat and let cool.

Heat a large skillet over medium heat.  Coat pan in olive oil and add chicken breast.  Cook for 4-5 minutes, until no longer pink.  Add more olive oil if needed.  Add Canadian bacon and onions.  Cook for 4-5 additional minutes, until onions are softened and Canadian bacon is crispy.  Remove from heat.

Prepare a pizza stone or spray a baking sheet with nonstick spray.  Roll pizza crust to desired thinness.  Spread balsamic strawberry sauce evenly on crust..  Top with mozzarella, red onion, chicken, and Canadian bacon.  If desired, brush crust with olive oil.  Bake for 10-15 minutes, until crust is golden brown.  Remove from oven and top with chopped cilantro if desired.

Serves 2-3.

Cranberry Chicken Pizza

It was only a matter of time before I put cranberries on pizza.

I debated how I wanted to feature cranberries on one of my favorite types of food.  I considered creating a Thanksgiving pizza (which I resolve to do sometime) but was too lazy to make stuffing and go out and buy turkey.  So, I combined a few simple flavors that all shine on their own.  This is nothing like your typical tomato sauce pizza, and it is not for those unnatural and misguided people who don’t like cranberries.

Homemade pizza is delicious, so go make your own and come up with your own concotions!
CRANBERRY CHICKEN PIZZA
From Cinnamon Freud
INGREDIENTS

For the Pizza Dough:
1 package active yeast
1/2 cup water, 110°F
1/4 teaspoon sugar
1 1/2 cups all purpose flour
1/2 teaspoon salt

For the Cranberry Sauce:
1/2 cup water
1/2 cup sugar sugar
2 cups frozen cranberries

For the Pizza:
Pizza dough
Olive oil
Cranberry sauce
8 ounces cooked chicken, chopped
4 ounces mozzarella, sliced
Garlic Power, poultry seasoning, salt, and pepper to taste
3 green onions, chopped

DIRECTIONS

Preheat oven to 500°F.

Dissolve yeast in water with sugar. Let sit about 10 minutes until foamy. In a medium bowl combine flour and salt. Add yeast mixture to flour mixture. Stir with a wooden spoon until soft dough forms. Knead dough on floured surface for about 5 minutes.  Let rise 30-40 minutes in a warm place, covered.

In a small saucepan, combine  water and sugar.  Bring to a boil over medium heat.  Add cranberries and let cook until cranberries begin to split and sauce thickens, about 10-20 minutes.  Remove from heat and let cool to room temperature.  Transfer to bowl and refrigerate.

Spray a baking sheet with nonstick spray or prepare a pizza stone.  Roll out pizza dough to desired thickness.  Spread a little olive oil over pizza.  Spread cold cranberry sauce on top.  Add chicken and mozzarella.  Season with garlic powder, poultry seasoning, salt, and pepper to taste.  Bake for 8-12 minutes, until edges are golden brown.  Top with green onions.

Serves 2-3.

Blue Hawaiian Pizza: Take Two

My loyal readers (AKA my mom) is probably wondering why I am posting this pizza again.  Well, here’s the story: I love the blue Hawaiian pizza combination so much that I have eaten it for several times since I first made it.  I had my mind set on having it for dinner again tonight, daydreaming about it during my gender & society class.  But then I got home and discovered that I had no ricotta cheese.  Dun, dun, dun.

My heart was set on this pizza, but driving anywhere from 5:00-6:00 here means sitting in traffic for too long (and causes me road rage). Not worth it for ricotta cheese. So I ad libbed and whipped up a ricotta substitute.  This time I also tried it with a thinner crust, which I think lets the flavors be even bolder.  And it actually turned out better than my first version.

And that is how we find us here with another recipe for Blue Hawaiian Pizza.  I think this one has a creamier taste, but it doesn’t come together as quickly as my previous recipe.  Neither is a bad choice though, folks.  Get out your blueberry preserves and make these!  Here is the original recipe.

BLUE HAWAIIAN PIZZA, PART II
From Cinnamon Freud
INGREDIENTS

For the Pizza Dough:
1 package active yeast
2/3 cup water, 110°F
1 1/2 cups all purpose flour
1/4 teaspoon sugar
1/2 teaspoon salt

For the Toppings:
1 cup skim milk
1/4 cup all purpose flour
4 ounces blue cheese
Canadian bacon, chopped
Pineapple, chopped
Blueberry preserves

DIRECTIONS

Preheat oven to 475°F.

Dissolve yeast in water. Let sit 10 minutes, until foamy. In a medium bowl combine flour, sugar, and salt. Add yeast mixture to flour mixture. Stir with a wooden spoon until soft dough forms. Knead dough on floured surface for about 5 minutes.  Let rise 30-40 minutes in a warm place, uncovered.

Meanwhile,  in a small saucepan, whisk flour and 1/4 cup of milk together.  Over medium heat, whisk in remaining 3/4 cup milk.  Bring to a boil.  Stir often and let cook 1-2 minutes, until thickened.  Stir in blue cheese until melted.  Season with salt and pepper to taste.  Remove from heat and set aside.

Spray a baking sheet with nonstick spray or prepare a pizza stone.  Roll pizza dough to desired thickness.

Spread cooled blue cheese sauce on pizza dough.  Top with desired amounts of Canadian bacon and pineapple.  Bake for 10-15 minutes until crust is golden brown.  Top pizza with dollops of blueberry preserves.

Serves 2-3.

Barbeque Hawaiian Pizza


Ah, pizza.  You are a true friend.  No, not friend- soul mate. You are always delicious, no matter what toppings.  And you have all kinds of toppings: Italian, vegetables, fruit, every imaginable cheese, all types of meat, tomato sauce, cream sauce, and more. Ah, pizza, how I love thee.  Shall I compare thee to a summer’s day?

I digress.  Pizza and I will continue this serenade in private.  

Pizza at home is so much better than delivery (or Digiorno).  This is true even if you aren’t a good cook just simply because you get to put exactly what ingredients you want and the amount you want.  Don’t like pepper? Leave those suckers in the fridge!  Love cheese? Pile it up! Like to eat exactly 5 pieces of pepperoni per slice? Go for it!

Now, I love the classic Hawaiian pizza.  This is a little twist on that traditional Hawaiian with using barbeque sauce and ranch dressing in place of tomato sauce.  And the possibilities are all up to you: add chicken, pulled pork, red onion, or cheddar cheese in addition to the ingredients. It can be as “homemade” as you want.  You can use bottled barbeque sauce and ranch dressing, or if you are really ambitious, make everything from scratch. You can even cure your own ham if your heart so desires.  

In closing, this is why you should use fresh mozzarella instead of the preshredded cheese on pizza.  So much better:


BARBEQUE HAWAIIAN PIZZA
From Cinnamon Freud

INGREDIENTS

For the Pizza Dough:
1 package active yeast
2/3 cup warm water
1 1/2 cups all purpose flour
1/2 teaspoon granulated sugar
1/4 teaspoon salt

For the Toppings:
Salt and pepper
1/4 cup barbeque sauce
2-3 tablespoons Ranch
4 ounces Canadian bacon, chopped
Half a pineapple, chopped
4 ounces mozzarella, chopped
Olive oil
Parsley, chopped

DIRECTIONS

Dissolve yeast in warm water, allowing to sit at least 10 minutes until foamy.

Combine flour, granulated sugar, and salt in a large bowl.  Add yeast mixture and mix together with a wooden spoon until a soft dough forms. Turn onto a lightly floured surface. Knead for for at least 5 minutes..  Transfer to pizza stone, allow to rise in a warm place for 25-35 minutes.

Meanwhile, preheat oven to 475°F.  
Roll out pizza dough to desired thinness.  Season the crust with salt and pepper.  Spread thin layer of barbeque sauce over the pizza crust.  Spread ranch dressing on top.  Top with Canadian bacon, pineapple, and mozzarella cheese.  Brush crust with olive oil.  Bake for 10-15 minutes, until crust is golden brown. Top with chopped parsley.
Serves 2-3 people.

Brie and Pear Pizza


Sometimes at night, I dream of brie.  I am a lover of cheeses, and brie is up at the very top of my favorite cheese.  I love the combination of brie, pears, and onions- I have made it as quesadillas, bruschetta, and sandwiches.  The next logical step was to put it on a pizza.

This is very similar to my Blue Cheese, Pear, & Fig Pizza (which is also delicious) , but trust me- the brie takes it to a whole other level.

BRIE AND PEAR PIZZA
From Cinnamon Freud

INGREDIENTS

For the Pizza Dough:
1 package active yeast
2/3 cup warm water
1 1/2 cups all purpose flour
1/2 teaspoon granulated sugar
1/4 teaspoon salt

For the Toppings:
Brie, softened
Pear, sliced
Dried figs
Red onion, sliced
Craisins/cranbrries
Herbes de Provence

DIRECTIONS

Preheat oven to 475°F.  

Dissolve yeast in warm water, allowing to sit at least 10 minutes.Combine flour, granulated sugar, and salt in a large bowl.  Add yeast mixture and mix together with a wooden until a soft dough forms.  Knead on a lightly floured surface for for at least 5 minutes.  Allow to rise at least 30-40 minutes, uncovered.

Heat 1-2 cups of water in a microwave for 2 minutes.  Soak dried figs in water for at least 10 minutes.  Remove, dry.  Slice figs. In a skillet over medium heat, sauté red onions until tender, about 5 minutes.

Roll out pizza dough to desired thickness.  Place slices on brie on dough.  Top with pear, figs, and red onion.  Sprinkle with herbes de provence.  Bake for 10-15, until crust turns golden brown.  Sprinkle craisins/cranberries on top.

Serves 2-4.

Blue Cheese, Pear, & Fig Pizza

A few weeks ago the Cooking Channel has had a bunch of shows about pizza.  I was in heaven.  I love pizza: traditional, thin crust, tomato-based, dessert…I could pretty much eat anything on pizza dough and enjoy it.  Since watching, I have been dreaming up new pizza concoctions . Pizza is one of the easier dinners for me to throw together after coming home late from class.
This was my first pizza creation at home, based on a the pizette I tried at the cheesecake factory.  The beginning of what I refer to as the year of the pizza.
BLUE CHEESE, PEAR, & FIG PIZZA
From Cinnamon Freud, Inspired by the Cheesecake Factory
INGREDIENTS
Pizza Dough:
1 package active yeast
2/3 cup warm water
1 1/2 cups all purpose flour
1/2 teaspoon granulated sugar
1/4 teaspoon salt
Toppings:
Herbed goat cheese, softened
Pear, sliced
Dried figs
Red onion, sliced
Blue cheese crumbles
Herbes de Provence
DIRECTIONS
Dissolve yeast in warm water, allowing to sit at least 10 minutes.
Combine flour, granulated sugar, and salt in a large bowl.  Add yeast mixture and mix together until a soft dough forms.  Knead for for at least 5 minutes on a floured surface.  Transfer to pizza stone, allow to rise at least 30 minutes.
Meanwhile, preheat oven to 475°F.  
Heat 1-2 cups of water in a microwave for 2 minutes.  Soak dried figs in water for at least 10 minutes.  Remove, dry.  Slice figs. In a skillet over medium heat, sauté red onions until tender, about 5 minutes.
Roll out pizza dough to desired thickness.  Spread goat cheese in thin layer.  Top with pear, figs, red onion, and blue cheese.  Sprinkle with herbes de provence.  Bake for 10-15, until edges of crust turn golden brown.
Serves 2-4.

Corn, Mushroom, and Onion Pizza

8-29 Mushroom, Corn, Onion Pizza

This pizza was delicious.

It was the right mix of cheese, sweet, and salty. A better version of the typical vegetable pizza (which normally has peppers….eek). I loved the combination of corn, mushrooms, and red onion so much that I had it in some form for the next three nights for dinner, including repeating this pizza.

Once again, this pizza makes enough for one person like me with a large appetite for pizza, or possibly 2 normal appetites.

CORN, MUSHROOM, AND ONION PIZZA
From Cinnamon Freud
INGREDIENTS

For the Pizza Dough:
1/2 package active yeast
1/3 cup water, at 110°F
3/4 cup all purpose flour
1/8 teaspoon sugar
1/4 teaspoon salt

Pizza Toppings:
Mushrooms
Red onion
Sweet corn
Fresh mozzarella
Ricotta cheese
Salt and pepper

DIRECTIONS

Preheat oven to 450°F.

Dissolve yeast in water. Let sit about 10 minutes until foamy. In a medium bowl combine flour, sugar, and salt. Add yeast mixture to flour mixture. Stir with a wooden spoon until soft dough forms. Knead dough on floured surface for about 5 minutes.

Spray a baking sheet or pizza stone with nonstick spray. Roll pizza dough at to desired thinness.

In a skillet, sauté mushrooms and onions until soft, about 5-10 minutes.

Spread ricotta cheese on pizza dough. Sprinkle with salt and pepper. Top with mozzarella, mushrooms, onion, and corn. Bake 8-10 minutes, until edge of crust is golden brown.

Serves 1-2.