Margherita Pizza (GF)

margherita pizzaMargherita Pizza (GF)
the ingredients:

  • 1 gluten-free pizza crust (I used Udi’s, but I plan on making my own pretty soon!)
  • 1 pound (2 large) ripe summer tomatoes or 1 16-oz can whole or diced tomatoes
  • 1 clove garlic
  • 1/4 cup loosely packed basil, sliced into ribbons
  • 8 ounces smoked mozzarella cheese, sliced or grated (you can use regular mozzarella – this is just what I had on hand)
  • Salt and pepper

 

the method:

  1. Heat the oven to 425°F.
  2. Cut the tomatoes into wedges and trim away the stem area. Gently squeeze the wedges over a bowl to remove the excess juices and seeds. Combine the tomatoes with the garlic and half of the basil in the bowl of a food processor or blender. Process until the tomatoes break down into a sauce, scraping down the sides as needed. If desired, strain to make a thicker sauce.
  3. Spread a light layer of the sauce over one of the rounds of pizza. Top with half of the slices of mozzarella. Leave some space between the pieces of mozzarella.
  4. Bake for 7-12 minutes—exact cooking time will vary depending on your oven temperature. Pizza is finished when the crust is deep brown with charred spots and the cheese is bubbling.
  5. Sprinkle the pizza with basil as it comes out of the oven. Let it cool briefly before slicing and serving.

 

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Broccoli and Meyer Lemon Pizza (GF)

pizzaBroccoli and Meyer Lemon Pizza (GF)

the ingredients:

  • 1 gluten-free pizza crust (I used Udi’s, but I plan on making my own pretty soon!)
  • 2 tablespoons olive oil
  • 1 medium clove garlic, minced
  • 1/2 small red onion, sliced thin
  • 1/2 cup shredded smoked mozzarella cheese
  • 1/2 pound broccoli crowns (about 1 cup), cut into small pieces
  • 1 small Meyer lemon, sliced thin and cut into quarters
  • Pinch or two crushed red pepper flakes
  • Pinch of salt (I used smoked salt because I am OBSESSSED.)

the method:

  1. Preheat the oven to 425 degrees Fahrenheit.
  2. In a small bowl, mix together the olive oil and garlic.
  3. If you are using your homemade or store-bought dough: drizzle a little olive oil onto a baking sheet and spread it around. Pat and stretch the dough into a 10-inch round and place on the baking sheet. If you are using a frozen pizza crust: plop it down on a baking sheet and get to work.
  4. Brush some of the garlic and olive oil mixture onto the crust.
  5. Evenly lay the onion slices over the top.
  6. Scatter the cheese over the onions.
  7. Place the broccoli in a medium bowl and drizzle the remaining olive oil mixture over the top. Toss well until the broccoli pieces are coated with the oil.
  8. Spread the broccoli evenly over the pizza. Top with the lemons. Sprinkle with the crushed red pepper flakes and a pinch of salt.
  9. Bake for 8 minutes, or until the cheese is melted and the broccoli is tender with a few brown bits here and there. (Note: If you are using your own pizza dough, bake the pizza foe 10-12 minutes.
  10. I like to flip on the broiler for a minute or two to get a nice golden crust, but this step is totally optional.
  11. Slice and serve.

No-Rise Pizza Dough

Back from the madness of an overwhelmingly unproductive 3-day weekend, last night’s dinner wasn’t too creative. I have, however, adapted a new mantra so I can keep tabs on myself and posting: No Excuses. Blog like a champion.

So I made my favorite kind of pizza, my Smoked Mozzarella , Radicchio and Onion Jam pizza. I posted about this pizza before – you can see the recipe here. Since I’ve been a bad blogger, the last thing I wanted to do was repeat a recipe – which I promise I’m not going to do here.

Have you ever craved pizza but didn’t want to settle on generic delivery? Have you ever craved pizza so much that you were even willing to drive to the grocery store only to realize you have no gas? Okay, maybe some of those scenarios haven’t happened to everyone; what I’m trying to get across here is that I have a recipe for thin pizza crust WITHOUT RISING TIME.

Yep, you heard me… NO RISING TIME. That’s like, instant fresh pizza – and literally dinner in MINUTES. And I’ve decided to share it with my beautiful blogging community so everyone can have fresh pizza whenever they want.

No excuses. Eat pizza like a champion.

The Ingredients: 

Makes 2 pizzas

  • 3/4 cups (6 ounces) of water
  • 1/2 teaspoon of active-dry yeast (if using instant yeast, you don’t need to dissolve it during the first step)
  • 2 cups (10 ounces) unbleached all-purpose flour
  • 1/2 tsp salt

The Method: 

  1. In a small bowl or liquid measuring cup, heat the water until it feels barely lukewarm when you test it with your finger (if the water is so hot that you can’t leave your finger in it, wait for it to cool down). Add the yeast to the water and use a fork or whisk to stir it into the water. Set this aside for a few minutes and allow the yeast to dissolve. It’s ok if the yeast doesn’t bubble, but it should be entirely dissolved and the mixture should look like thin miso soup.
  2. Measure out the flour into a large mixing bowl. Add the salt and use your hand or a whisk to combine.
  3. Make a well in the center of the flour and pour in the water-yeast mixture. Use your fingers or a wooden spoon to combine everything together.
  4. When it comes together into a cohesive ball, turn it out onto the counter along with any extra flour in the bowl that hasn’t yet gotten worked in.
  5. Knead the dough until all the flour is incorporated and the dough is smooth and elastic to the touch–about five minutes.The dough should still feel moist and slightly tacky. If it’s sticking to your hands and counter-top like bubble gum, work in more flour one tablespoon at a time until it’s smooth and silky.
  6. Use a bench scraper to divide the dough in two.
  7. Shaping the Dough:
  8. Tear off two pieces of parchment paper roughly 12-inches wide. Work one piece of the dough in your hands and form it into a large disk. Lay the disk of dough on the parchment paper.
  9. Working from the middle of the dough outwards, use the heel of your hand to gently press the dough outward until it’s about 1/4 of an inch thick or less. You can also use a rolling pin for this part. We like to make free form pies, but if you’d like a circular pie, you can trace a large circle on the back of the parchment to use as a guide.
  10. Repeat with the second piece of dough.
  11. Note: The dough will stick to the parchment paper, making it easier for you to roll out. You’ll bake the pizza right on the parchment paper. As it cooks, the dough will release from the parchment, and you can slide the paper out before serving.

Then just decorate the pizzas with whatever you want. I prefer to broil the pizzas which only takes about 5 minutes each… Seriously, if you decide to broil them, check on them every minute. It only takes 30 seconds for something to go from perfectly broiled to a charred brick. Bon appetit!

Meat-Eaters and Vegetarians Unite: Pizza Night!

For Her: Fontina, Radicchio, Caramelized Onions and Fennel Pizza

For Him: Summer Sausage, Orange Bell Peppers and Caramelized Onions and Fennel Pizza

 

I. Love. Pizza. Night. I had a bunch of produce that needed to be used up, so Pizza Night sounded like the best option – let’s be honest, when is Pizza not a good idea? I usually make my own pizza dough, but I was feeling lazy (and pressed for time) so I picked up some dough balls from Sunflower Farmer’s Market along with some summer sausage for my boy toy. We decided to get creative and the results were AMAZING! Recipe below:

 

Fontina, Radicchio, Caramelized Onions and Fennel Pizza

  • 1/2 cup Caramelized Fennel and Onions (I make these in advance)
  • 4 ounces shredded fontina
  • 1/2 head of radicchio, chopped, salted and oiled
  • fennel fronds
  • Ball of Pizza dough
  • Truffle Oil

 

Summer Sausage, Orange Bell Peppers and Caramelized Onions and Fennel Pizza

  • 1/4 lb Summer Sausage, sliced
  • 1/2 cup Caramelized Fennel and Onions (I make these in advance)
  • 4 ounces shredded mozzarella
  • 4 ounces shredded Asiago
  • 1/2 c. My Favorite Tomato Sauce
  • 1/2 Orange Bell Pepper, julienned
  • Ball of Pizza dough
  • Truffle Oil

 

Instructions:

1) Preheat oven to 425°. Begin to roll out each dough ball into a 10″ disc.
2) Meanwhile, prep your toppings by slicing and dicing; set aside.
3) Add 3 Tbsp. of truffle oil for one of the pizzas (Hers) and tomato sauce for the other (His).
4) Add cheeses and toppings to your liking.
5) Bake side-by-side for 20-25 minutes.
6) Open up a bottle of wine and enjoy!