Showing posts with label Pizza. Show all posts
Showing posts with label Pizza. Show all posts

Sunday, January 20, 2013

Playing With My Food

During the past week I have been away from home and learning some new things about cooking. First of all, my sister gave me a lesson at her house on decorating sugar cookies with royal icing. There are so many possibilities for using the techniques that I learned from her, and of course, I had to buy some new cookie cutters in anticipation of future cookies I want to make. I have already made and decorated another batch of sugar cookies since I have been back home.

The second adventure of the week was attending a cooking class. After playing in the cookie dough and icing for a couple of days, my sister and I went to the Viking Cooking School at The Woodlands, Texas, to learn about pizza cooking. I had attended a Viking class once before on baking Artisan Bread, so I was excited to be able to go to another one of their classes. I was not disappointed with the tips I picked up there.

The class was a three hour hands-on workshop, and we baked several different varieties of pizza, including dessert pizza.

Wednesday, May 9, 2012

Barbecue Chicken Pizza

This is a yummy pizza that my sister and I made using a leftover grilled chicken breast, and I'm thinking it would be equally good made with rotisserie chicken as well. The crust is the standard recipe that I always use when I make pizza, and it can be made ahead and kept in the refrigerator.

Barbecue Chicken Pizza
1 pizza crust (see Pizza Crust recipe)
Barbecue sauce (I prefer Sweet Baby Ray's)
8 ounces mozzarella cheese, sliced
1 grilled chicken breast, thinly sliced
About 1/2 red onion, thinly sliced
1 jalapeno pepper, thinly sliced

Preheat convection oven to 475 degrees F. Prepare pizza crust according to directions. Brush a coating of barbecue sauce over the pizza crust. Arrange mozzarella slices over the barbecue sauce, then top with chicken, onion, and jalapenos. Drizzle more barbecue sauce lightly over all. Bake in preheated oven for 10 - 12 minutes or until the crust is golden brown.

The pizza crust can be prepared a day or two in advance if desired and kept in the refrigerator until needed.

You'll need some sliced mozzarella cheese.

Thinly slice a grilled chicken breast.

Brush barbecue sauce on the pizza crust, then top with mozzarella cheese, sliced chicken, onions, jalapenos, and then drizzle with more barbecue sauce.

Bake for 10 - 12 minutes.

Monday, September 5, 2011

Fruit Pizza

I enjoyed my weekend in Little Rock with Angela and Ginger. There wasn't time to do everything that I wanted to do, but Ginger and I got several projects completed. One food item that Ginger asked for while I was visiting was Fruit Pizza. The grandchildren are all big fruit fans and putting it in a pizza form just makes it that much more appealing. I think most every cook has a version of Fruit Pizza, and mine never looks the same twice. I have a basic recipe that I use, but the fruit can be changed according to taste.

Fruit Pizza
Crust and Filling
1 roll of refrigerated sugar cookie dough
1 package (8 ounce) cream cheese, softened
1 cup powdered sugar
1 teaspoon vanilla extract
Any fruit: blueberries, strawberries, pineapples, peaches, mandarin oranges, banana, grapes, or kiwi

Preheat oven to 350 degrees F. Spread cookie dough on a 12-inch greased pizza pan. Bake for 10 - 12 minutes, or until edges are lightly browned. Remove from oven and cool.
In a medium bowl, beat cream cheese until smooth; add powdered sugar and vanilla, beat together. Spread on cooled crust.
Arrange fruits in a circular pattern on top of cream cheese mixture.

3/4 cup sugar
2 tablespoons cornstarch
1 cup orange juice

In a small saucepan, whisk together sugar and cornstarch; stir in orange juice. Cook and stir until glaze thickens, cool. Pour over fruits. Refrigerate fruit pizza at least 1 hour before serving.

Angela didn't have a round pizza pan, so I substituted a cookie sheet that I had sprayed with nonstick cooking spray. The sugar cookie dough will roll out easily if you place it between two sheets of parchment paper, then use a rolling pin to flatten it.

After the cookie dough is baked, let it cool, then spread the cream cheese mixture over it.

Arrange fruits in desired pattern, then spoon cooled glaze over the top.

For this pizza I used strawberries, blueberries, kiwi, and red, green and purple grapes. Chill for at least an hour.

Slice and serve.

It's so colorful and delicious.

Thursday, May 26, 2011

Blueberry Dessert Pizza

This is a super easy dessert. It uses cake mix and pie filling as the main ingredients, so it may not count as real baking, but it makes a good dessert anyway. It's simple and quick and sometimes that's just what I like.


Blueberry Dessert Pizza 
1 box (18.25 oz.) white cake mix
1 1/4 cup quick cooking oats, divided
1/2 cup butter, softened and divided
1 egg
1/2 cup chopped nuts
1/4 cup firmly packed brown sugar
1/2 tsp. ground cinnamon
1 (21 oz.) can blueberry pie filling

Preheat oven to 350 degrees F. Spray a 12-inch pizza pan or a 13 x 9-inch baking pan with non stick cooking spray.
The ingredients for this recipe are all ordinary staple items that you probably already have on hand.

In a large bowl, combine dry cake mix, 1 cup oats, and 6 tablespoons butter at low speed of mixer until crumbly.

Reserve 1 cup of mixture for topping.

To remaining mixture, blend in egg to form dough.

Press dough into prepared pan. This little pastry roller made quick work of getting the crust pressed and smooth in the pan. Bake for 12 minutes.

Meanwhile to reserved mixture, add remaining 1/4 cup oats, 2 tablespoons butter, nuts, sugar, and cinnamon; beat until mixed.

Remove base from oven.

Spread with blueberry pie filling.

Sprinkle with reserved crumb mixture. Return to oven and bake 15 to 20 minutes or until crumbs are light golden brown.

Cool before serving. Makes 12 servings.

This is a delicious dessert for blueberry lovers.

Wednesday, May 25, 2011

Shredded Pork Pizza

After cooking up the recipe of Spicy Shredded Pork in yesterday's post I used some of my leftovers to make a pizza. We love homemade pizza, and I make it with various toppings, but this is the first time that I have tried it with the shredded pork. It turned out to be really good pizza.

I used my standard pizza crust recipe.

Use a large pizza pan or sheet pan greased with olive oil. You'll need half the dough for one pizza. Save the rest in the refrigerator for another day. It gives me a sense of security to have an extra pizza crust in the refrigerator.

Spread the dough out on the pan. Spritz or brush lightly with olive oil.

Place sliced mozzarella cheese all over the crust. I use anywhere from 8 to 16 oz. of cheese. Then place the spicy shredded pork over the cheese. Use as much as you like to top your pizza.

Pour a small amount of your favorite barbecue sauce in a small bowl. Lightly brush sauce over the top of the shredded pork.

 Thinly slice about 1/2 of a red onion.

Add onion to the pork, then top with about 1/4 cup parmesan cheese sprinkled over all. Bake in a preheated 450 degree F oven for 10 - 15 minutes, or until crust is golden brown.

Cut into slices and enjoy.

Thursday, May 5, 2011

Let's Cook!

Today I'm cooking a Sausage Mushroom Pizza.When my children were young and still at home we had a Sunday night pizza tradition. I made my pizza semi-homemade then, opting for a boxed crust mix and jarred sauce. Lots of things have changed since then, including our taste for pizza. Today is not Sunday and now we prefer our pizza homemade sans sauce. Pizza can be dressed any way you like it with prosciutto, Canadian bacon, olives, spinach, grape tomatoes, or any other of your favorite toppings.

This is a quick dinner to make even on a hurried week night because the crust can be made ahead and refrigerated several days. The crust recipe that I use is borrowed from the Tasty Kitchen website and was posted by Ree. It makes enough dough for two large pizzas.

Pizza Crust
1 teaspoon Active Dry or Instant Yeast
1 1/2 cups warm water
4 cups all purpose flour
1 teaspoon kosher salt
1/3 cup extra virgin olive oil

Sprinkle yeast over warm water and let stand a few minutes. In a mixer, combine flour and salt. With the mixer running on low speed (with the paddle attachment), drizzle in olive oil until combined with flour. Next, pour in yeast and water mixture and mix until just combined. Coat a separate mixing bowl with a light drizzle of olive oil, and form the dough into a ball. Toss to coat dough in olive oil, then cover the bowl tightly with plastic wrap and store in the refrigerator until you need it. It's best to make the dough at least 24 hours in advance, and 3 or 4 days is even better.

Sausage Mushroom Pizza
1/2 pound ground pork sausage
1 large red onion, thinly sliced
8 oz. baby bella mushrooms, sliced
16 oz. mozzarella cheese
1/4 cup shredded parmesan cheese
Preheat the oven to 450 degrees F. Brown the sausage in a skillet, drain and set aside.

Using the skillet that the sausage was browned in, saute the onion and mushrooms just until tender.

Divide the pizza dough in half, and spread half the dough on a pizza pan that has been greased with olive oil.
I like to use a heavy 12 x 18 inch baking sheet.

Dough will be very thin. Slice the mozzarella and lay over the surface of the dough. We like lots of cheese.

Arrange browned sausage over the cheese, then cover sausage with onions and mushrooms. Sprinkle parmesan cheese over all.

Bake in the lower half of the oven for 10 -12 minutes or until the crust is golden brown. Remove from the oven and cut into slices. Serve immediately.

                                              Enjoy Sausage Mushroom Pizza.