Pizza Night!

Let me just say that my passion for cooking has been reignited! By what? Pff, I don’t know, staying up until dawn reading food blogs? Whaatt?

I dream of tossing ingredients into a crockpot and leaving for the day, of turning a leftover pack of tortillas into enchiladas or taco night, of pulling pork, of cheese, of so much guacamole, and just bread…and cheese…and what you can do with that blissful marriage. You can do wine.

Anyways, to kick things off, I made six different kinds of NY-style pizza with my mum last night. Yeah, SIX. Like who just does that on a whim?! How awesome can we get?! Rhetorical questions.

Now I shall share with you the six heavenly flavours that we dined upon. Feast your eyes and your hearts.
PIZZA NIGHT
We used the same rules for every single pizza we made. We made this dough recipe and followed their instructions on how to bake and prepare the pizzas.  The recipe makes enough for six 10-12″ pizzas and we did exactly that. The only differences were that we kept our rack in the middle of the oven while using a stone, and we never had to rotate the pizzas halfway through broiling. All of the pizzas cooked perfectly.
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Tuscan Pizza
(inspired by Steamworks)
Ingredients:
3 tablespoons basil pesto
1 link hot italian sausage
1 large ball bocconcini, shredded
10 grape tomatoes, halved
4-6 garlic cloves
2 tablespoons balsamic reduction
Directions:
Slice garlic cloves and sauté them in a bit of olive oil over low heat, until lightly browned.
Spread pesto on pizza dough round with back of spoon. Top with garlic cloves and bocconcini, followed by the tomato halves.
Chop the sausage into moderately thick slices and add to pizza. Sprinkle salt and pepper over pizza.
Bake in oven for 5 minutes. Remove from oven when slightly browned and bubbly, immediately drizzle balsamic reduction evenly over the pizza.
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Rosemary Potato Pizza
(adapted from Simply So Good)
Ingredients:
1 medium sized red potato
Olive oil
2 1/2 tablespoons butter, divided
2 tbsp minced shallot
1 tbsp minced garlic
1/2 tsp fresh thyme leaves
3 tbsp chicken stock
pinch salt
pinch ground white pepper
1/2 tbsp freshly squeezed lemon juice
fresh rosemary
fresh thyme
salt and pepper
1 cup grated Mozzarella cheese
Directions:
Preheat oven to 350 degrees.  Line a baking sheet with parchment paper.  Drizzle with about 1 tablespoon olive oil.  Sprinkle with salt and pepper.  Slice the potatoes about 1/8-inch thick and arrange on the baking sheet.  Place in oven and bake for 20 minutes or until potatoes are just beginning to brown.  Remove from oven and set aside until ready to use.
 To make the sauce, melt 1/2 tablespoon butter in a small sauce pan over medium heat.  Add shallot, garlic and thyme.  Cook stirring until mixture is light brown.  Add salt, white pepper, chicken stock, and lemon juice.  Cook until the mixture is reduced slightly.  Turn off the heat and whisk in butter 1 tablespoon at a time, whisking well after each addition.
 To assemble, spread the sauce over pizza dough round. Layer with mozzarella cheese, potato slices and fresh rosemary and thyme, plus more salt and pepper. Bake in oven for 5-7 minutes.
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White Balsamic Onion Pizza
Ingredients:
1 garlic clove, minced
1 tbsp olive oil
1 medium red onion, thinly sliced
2 tbsp balsamic vinegar
200g good-quality ricotta cheese
1/2 tsp fresh rosemary, finely chopped
salt + pepper
Directions:
Add minced garlic to olive oil in small bowl and combine. Set aside and let marinate.
Caramelize onions in olive oil in a small frying pan, until golden brown. Add balsamic vinegar and combine.
Combine ricotta with rosemary, salt, and pepper.
Spread garlicky olive oil on pizza dough round. Spread ricotta mixture on top. Top with balsamic onions and additional salt and pepper.
Bake in oven for 5 minutes.
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Classic Margherita Pizza
This pizza is the easiest ever ever ever. We didn’t need a recipe and neither do you. We took a can of good-quality tinned tomatoes and pureed it. Try to find a small can because we used a 28-oz can and ended up only using about 2 tbsp of the sauce. So fun.
Anyways, top your pizza dough round with a bit of olive oil, followed by tomato puree and bake for a couple minutes in the oven. Meanwhile, take one large ball of bocconcini and shred it. Remove pizza from oven and top with cheese, putting it back in to bake for another 2-3 minutes.
Remove from oven and let rest for a couple minutes, and then top with several small fresh basil leaves. Serve. Easy as pie, hah.
One last thing: if you’re wondering why my pizza looks grossly orange, it’s not because I used cheap orange cheddar cheese. It had something to do with baking the bocconcini for too long which is why I’m advising you against that.
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White Pie
(slightly adapted from Serious Eats)
Ingredients:
2 tablespoons olive oil
1 small yellow onion, diced
2 cloves garlic, minced
1/4 cup heavy cream
1/2 teaspoon minced fresh thyme
Salt and freshly ground black pepper
200g ricotta cheese
1/4 teaspoon chopped fresh thyme
salt + pepper
fresh mozzarella, sliced (I usually use about 6-8 medium slices)
Directions:
In a heavy saucepan, heat the olive oil over medium heat. Add the onion and sauté for 5 or 6 minutes, or until translucent. Add the garlic and stir for 1 minute longer. Add the cream, lower the heat to medium-low, and cook for about 3 minutes, or until the cream thickens and reduces slightly.
Remove from the heat, stir in the thyme, and season to taste with salt and pepper. Let cool.
In a bowl, stir together the ricotta, salt, thyme, and pepper.
Spread white sauce over pizza dough round, followed by ricotta mixture. Top with mozzarella slices and salt + pepper and bake for 5 minutes.
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Four Cheese Pizza with Lemony Greens
(slightly adapted from Take a Megabite)
Ingredients:
1 clove garlic, minced
1 tbsp olive oil
1/3 cup parmesan
1/4-1/3 cup asiago
2-3 oz. goat cheese
1/2 cup mozzarella
1 tbsp olive oil
juice from quarter of a lemon
2 oz. arugula
Directions:
In a small bowl, stir together the garlic and olive oil. Set aside to marinate. Grate/shred all four cheeses.
Top pizza dough round with the garlicky olive oil. Top that with the cheeses. Bake for 5-7 minutes, remove from oven and let cool for a couple minutes.
Meanwhile, whisk together the olive oil and lemon juice. Toss it with the greens. Serve pizza topped with the lemony greens.
~
Oh my god. That’s a lot of pizza. My no-carb diet is going amazingly well, thank you so much for asking.
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