White Pizza Sauce

I have been ahead of myself all week - I swore Monday was Tuesday. I woke up yesterday thinking about all of the loose ends I need to type up with my students before the school science fair this weekend. Then I realized that I had two more days to prepare them. 

I am ahead in my normal Friday pizza sharing with you as well. Only because I have an amazing healthy recipe to share with you tomorrow. Back to the sauce, I adapted this white sauce recipe to add some white wine. Not a lot, but enough to give the pizza an extra flavor dimension. Sharing this early with you gives you plenty of time to roll up your sleeves, make some pizza dough, and enjoy this delicious cheesy sauce. 

Ingredients:

2 tablespoons butter

3 tablespoons flour

3/4 cup milk

1/4 cup white wine

1/4 teaspoon salt

1/8 teaspoon pepper

1 garlic clove, minced

2 tablespoons fresh basil, minced

1/2 cup parmigiano reggiano cheese, shredded

Directions

Heat butter in a small saucepan. Create a roux by adding the flour and whisking until thoroughly mixed.

Slowly whisk in milk, adding gradually. Stir in remaining ingredients. Sauce will thicken upon standing. Ladle onto prepared pizza crust and top as desired. 

Source: adapted from Food.com

Mexican Pizza with Cornmeal Crust

I have fond memories of Taco Bell. I worked there for a very long time, managed for awhile, but decided that I wanted to work with kids. Before leaving, I gorged myself on all of my favorites at every given opportunity - cheesy gordita crunches, nacho supremes, and mexican pizzas. Not a normal mexican pizza - tons of cheese, more tomatoes, and very little sauce. 

When I saw this recipe, I knew that I had to make it and quick. I love that it is all homemade, right down to the pizza shell. I made and baked off the dough, put them out for assembly of choice, and served them to happy faces. I have included the recipe in it's entirety below - feel free to allow people to choose their individual toppings. If you are uncomfortable with yeast, please please please give this recipe a try. You will surprise yourself. Trust me. 

For the pizza:

1 c salsa
14.5 ounce can fat-free refried beans

1 pound ground meat, cooked

2 T ground cumin

1 small onion, sliced

1 bell pepper (any color), sliced

handful fresh cilantro, chopped

1 avocado, diced

3/4 c lowfat sour cream

2 c lowfat cheddar cheese

1 recipe cornmeal crust

For the crust:

1 1/2 T dry active yeast
2 c whole wheat flour
1 T sugar
1/4 c cornmeal

1 1/2 T olive oil
1 1/2 t salt
1 c warm water (not hot!)

Directions

Preheat oven to 425 degrees Fahrenheit.

Mix yeast, sugar, cornmeal, 1 c flour and 1/2 c warm water. Mix and let sit for 5 minutes or so. Add oil, salt and about 2/3 of the remaining flour. Knead well for about 3-5 minutes, adding flour and water one tablespoon at a time as needed. (Add water if the dough is dry; add flour if the dough is wet.) Dough will not be sticky. Place in warm space covered with a damp towel and allow to rise for 15 minutes. The dough will not rise much, and it will seem slightly tough. That's OK.

Divide into two, then use a rolling pin to roll into two rounds to fit your pan. Use a fork to pierce the dough on both sides, and place on either pizza pan or in a cast-iron skillet for crispier crust.

Remove from oven and spread 1/2 can of beans and meat on each crust, following with half the salsa, cheese, onions, and peppers. Sprinkle on cumin, then place in oven and bake until crust is golden brown and cheese is melted, about 8 minutes.

Slice each pizza into six pieces, then top with cilantro, some avocado, 1 T lowfat sour cream. 

Source: Adapted from Sparkpeople

Magherita Pizza

Happy Friday! That means that it's pizza day. When I found this recipe, I knew that I would be adapting the recipe. First of all, my definition of pizza crust does not include unrolling from a container. I beg you to try this pizza dough recipe and make it yourself. 


The pizza made the house smell like an amazing pizzeria. I've never tried balsamic vinegar on pizza before, but the drizzle of the vinegar oil mixture really adds to the flavor of the pizza and takes it to a whole other level. 
Happy weekend to all! 

Ingredients

1 pizza crust or 10 ounce can refrigerated pizza crust dough

Cooking spray

1 teaspoon extra-virgin olive oil, divided

1 garlic clove, halved

5 plum tomatoes, thinly sliced (about 3/4 pound)

1 cup (4 ounces) shredded fresh mozzarella cheese

1 teaspoon balsamic vinegar

1/2 cup thinly sliced fresh basil

1/8 teaspoon salt

1/8 teaspoon black pepper

Directions

Preheat oven to 475°.

Unroll crust dough onto a baking sheet coated with cooking spray; pat into a 13 x 11-inch rectangle. Bake at 475° for 8 minutes.

Remove crust from oven, and brush with 1/2 teaspoon oil. Rub crust with cut sides of garlic. Arrange tomato slices on crust, leaving a 1/2-inch border; sprinkle evenly with cheese.

Bake at 475° for 12 minutes or until cheese melts and crust is golden.

Combine 1/2 teaspoon oil and vinegar, stirring with a whisk. Sprinkle pizza evenly with sliced basil, salt, and pepper. Drizzle the vinegar mixture evenly over the pizza. Cut pizza into 8 pieces.

Source: Cooking Light via MyRecipes

Chicken Bacon Alfredo Pizza

Pizza. Enough said and thank goodness. Being at work late yesterday, Steeler game last night, and back at work early today, the idea of a thought-filled post is just not a possibility right now. Maybe if I had about 3 cups of coffee, but unfortunately, I just rolled out of bed. I'm sorry - I have nothing except for this wonderful recipe. 


If you're looking for a wonderful pizza crust recipe, look no further than here. And if you've never worked with yeast and it makes you shake in your holiday themed socks, I promise you won't be disappointed. 

Ingredients

1 package (14 oz. size) Italian pizza crust

1/2 cup Alfredo sauce

1 package (6 oz. size) Cooked and diced chicken breast meat

1 package (2.1 oz. size) Pre-cooked bacon, halved, heated as directed on package

1 cup Shredded Mozzarella & Cheddar Pizza Cheese

1/4 cup Parmesan Garlic Herb Cheese

Directions

Spread pizza crust with Alfredo sauce to within 1 inch of edge of crust. Top with remaining ingredients. Place on cookie sheet.

Bake at 400 degrees for 8 to 10 minutes or until cheese is melted.

Source: CDKitchen

Whole Wheat Pizza Dough

I love pizza. Every Friday night is pizza night. I made my own pizza sauce, grate my own cheese, and make my own pizza dough. Lately, I've been becoming more aware of my eating habits. Blame it on the massive amount of carbs that I eat in the form of bread, cookies, and cakes - but I felt the need to change a bit. 

Not wanting to give up my pizza nights, I searched for a different recipe for my dough - something that is healthier so I can have my pizza and eat it too. To be honest, I couldn't tell the difference. 


Ingredients

1 teaspoon white sugar
1 1/2 cups warm water (110 degrees F/45 degrees C)
1 tablespoon active dry yeast
1 tablespoon olive oil
1 teaspoon salt
3 ½ cups whole wheat flour, plus additional for dusting

Directions
In a large bowl, dissolve sugar in warm water. Sprinkle yeast over the top, and let stand for about 10 minutes, until foamy.

Stir the olive oil and salt into the yeast mixture, then mix in the whole wheat flour until dough starts to come together. Tip dough out onto a floured surface. Knead until all of the flour has been absorbed, and the ball of dough becomes smooth, about 10 minutes. Place dough in an oiled bowl, and turn to coat the surface. Cover loosely with a towel, and let stand in a warm place until doubled in size, about 1 hour.

When the dough is doubled, tip the dough out onto a lightly floured surface, and divide into 2 pieces for 2 thin crust, or leave whole to make one thick crust. Form into a tight ball. Let rise for about 45 minutes, until doubled.

Preheat the oven to 400 degrees F. Roll a ball of dough with a rolling pin until it will not stretch any further. Then, drape it over both of your fists, and gently pull the edges outward, while rotating the crust. When the circle has reached the desired size, place on parchment paper.

Bake pizza dough for 8 minutes. Top pizza with toppings of your preference: sauce, cheese, meats, or vegetables. Bake for an additional 8 to 10 minutes (depending on thickness) in the preheated oven, until the crust is crisp and golden at the edges, and cheese is melted on the top.

Source: AllRecipes.com

Pizza Dough

Tuesdays in my house are crazy. I am home for about an hour (if I'm lucky) and I am out the door again to go to the in laws to drop off DJ while I go to an appointment. I need something quick and simple that can be thrown together  and eaten within the hour. 

This is why I love Annie's recipe for pizza dough. I can thaw the pizza dough and the sauce while I am at work. When I come home, I heat up the oven and pizza stone right away, and within a half an hour of being home, I have individual pan pizzas ready to go. It gives me time to do a load of laundry...hah, yeah right. In all seriousness, this is the best pizza dough that I have used and I am glad to share it with you. I hope it encourages you to try homemade pizza for yourself. 

Ingredients

½ cup warm water (about 110°)

1 envelope (2 ¼ tsp.) instant yeast

1 ¼ cups water, at room temperature

2 tbsp. extra-virgin olive oil

4 cups (22 oz.) bread flour, plus more for dusting

1 ½ tsp. salt

olive oil or non-stick cooking spray for greasing the bowl

Directions

Measure the warm water into a 2-cup liquid measuring cup.  Sprinkle in the yeast and let stand until the yeast dissolves and swells, about 5 minutes.  Add the room temperature water and oil and stir to combine.  

Place the flour and salt in the bowl, or if you are lucky, a bowl of a stand mixer.  Combine the dry ingredients. Slowly add the liquid ingredients and continue to mix at low speed until a cohesive mass forms.  Knead until the dough is smooth and elastic, about 8 minutes. If using a stand mixer, remove the paddle attachment and use a dough hook, for 5 minutes. Form the dough into a ball, put it in a deep oiled bowl, and cover with plastic wrap.  Let rise until doubled in size, about 1 ½ to 2 hours.  Press the dough to deflate it.

To bake, place a pizza stone in the lower third of the oven.  Heat the oven to 500° for at least 30 minutes.  Turn the dough out onto a lightly floured work surface.  Divide the dough into two equal pieces.  Form both pieces of dough into smooth, round balls and cover with a damp cloth.  Let the dough relax for at least 10 minutes but no more than 30 minutes.

Working with one piece of dough and keeping the other covered, shape the dough and transfer to a pizza peel or round of parchment dusted with semolina or cornmeal.  Top as desired.  Slide the dough onto the pizza stone. Bake until the crust edges brown and cheese is golden brown in spots, about 8 to 12 minutes.  Repeat with remaining ball of dough or freeze for later use.

Source: Annie’s Eats, adapted from Brown Eyed Baker, originally from Baking Illustrated by the Editors of Cook’s Illustrated Magazine

Cheesy Pepperoni Quick Bread

I am a food snob. I admit it. I blame all of the blogs, delicious new recipes, and homemade tortillas...and my dog...and the mailman. I came from a packaged meal type of family. When I got married, I remember standing in the kitchen and crying because I had absolutely no idea where to start or what to do. Sure, my new husband loved my version of chicken and dumplings, but we couldn't have it for dinner every single night. 

Almost three years later, I find myself more confident in the kitchen than ever. I like buying ingredients and transforming them into something completely different. There is great satisfaction in that for sure. However, there are some favorites like Poppa's favorite casserole that will remain a forever part of my menu rotation - cream of chicken soup and all. 

This quick bread was great - I had all of the ingredients and wasn't feeling like putting all of the effort into a huge meal. It all came together quickly, was in the oven, and was golden and beautiful in no time. The hardest part of this recipe was to wait the thirty minutes to let the bread cool and firm up. 

Ingredients

1 cup all-purpose flour

1 1/2 teaspoons baking powder

1/4 teaspoon baking soda

1/2 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

2 large eggs

2 tablespoons extra virgin olive oil

3/4 cup buttermilk

2 cups shredded Mozzarella cheese

1 cup quartered pepperoni slices, about 32 slices

1/2 cup marinara sauce

1 teaspoon Italian Seasoning

1/4 cup shredded Parmesan Cheese

Instructions 

Preheat oven to 350 degrees F and spray a small pan with non-stick cooking spray.

Place flour, baking powder, baking soda, salt and pepper into the bowl and mix to combine.  Slowly add in eggs, oil, milk, all but ¼ cup of the Mozzarella, and pepperoni until just combined.  Pour half of batter into prepared pan.

Top evenly with marinara sauce and pour remaining batter over sauce.  Top with Italian seasoning and additional Mozzarella cheese.  Bake for 45-55 minutes or until toothpick placed in center comes out clean.  

Let cool for 30 minutes before removing from pan.  Slice and serve warm or room temperature.

Source:  Picky Palate