Thin Crust Pizza

Ron recently had a birthday. Yay! Happee Birthdae, Roonil!! (Our inside Harry Potter joke). This will be his last year in his 20's. I am so proud of him and what he has accomplished in the 7 years that we have known one another. If you don't know already, Ron and I are going to be moving to Seattle in June for his job. It's an amazing opportunity for him that demonstrates how successful he is. <3

So for Ron's recent birthday, I decided to mix up some pizza dough. Ron and I love thin crust pizza. Love, love, LOVE it. We love the way it bends, the way it folds, the way it tastes. Yum! So I knew that this was going to be the best birthday celebration dinner. We had made the dough in the past and knew that it turned out delicious. We made our own delicious pizza sauce (recipe below) and rolled out the dough. Now, I will caution that the dough can get slightly sticky. Ours did rip, but if you have adequate space in your kitchen, you should be fine.

Overall, birthday dinner turned out to be a success. We both love the sauce, the addition of parmesan cheese, and the crust. The crust is so different compared to the thicker crust that we normally eat. We both rate the meal an A+. Enjoy!

Thin Crust Pizza
Annie's Eats
Ingredients
For Crust:

• 3 cups (16 1/2 oz) bread flour
• 2 tsp sugar
• 1/2 tsp. instant yeast
• 1 1/3 cups ice water
• 1 Tbsp vegetable oil
• 1 1/2 tsp salt

For Sauce:

• 1 (28 oz) can whole peeled tomatoes, drained
• 1 Tbsp extra virgin olive oil
• 1 tsp red wine vinegar
• 2 cloves garlic, minced or pressed
• 1 tsp salt
• 1 tsp oregano
• 1/4 tsp ground black pepper

For Topping:

• Olive oil, for brushing
• 1/2 cup (1 oz) finely grated Parmesan cheese
• 2 cups (8 oz) shredded mozzarella
• Olives, green pepper, onion, Pepperoni, Salami, or other toppings as desired

Instructions
For Dough

1. Combine the flour, sugar, and yeast in the bowl of a food processor fitted with the metal blade. Pulse just to combine. With the machine running, add the ice water through the feed tube and process just until the dough is combined and all of the dry ingredients are incorporated, about 10 seconds. Let dough rest for 10 minutes. 
2. Add the oil and salt to the dough.
3. Process until the dough forms a smooth, tacky ball that clears the sides of the bowl, about 30-60 seconds. Remove the dough from the bowl, knead briefly, about 1 minute. Transfer to a lightly oiled bowl, cover with plastic wrap and refrigerate for at least 24 hours and up to 3 days.

For Sauce

1. Combine all ingredients in a food processor. Blend until smooth, about 30 seconds. Transfer to a bowl and refrigerate until ready to use.

For Pizza

1. One hour before baking the pizza, adjust an oven rack to the second highest position and place a baking stone on the rack to preheat. Preheat the oven to 500 degrees F. 
2. Remove the pizza dough from the refrigerator and divide in half. Form each half into a ball and place on a lightly oiled baking sheet. Spray the dough balls lightly with cooking spray. Cover loosely with plastic wrap and let sit at room temperature for one hour.
3. To assemble the pizza, transfer a dough ball to a well floured work surface and flatten into an 8-inch disk, leaving a slightly thicker edge around the rim. Carefully transfer to a pizza peel and using your hands, gently stretch the dough to a 12-inch circle. 
4. Lightly brush the thicker edge of the disk with olive oil. Spread 1/2 cup of the pizza sauce over the dough. Sprinkle evenly with the grated Parmesan and the shredded mozzarella. Sprinkle additional toppings on pizza, as desired. Carefully transfer the pizza to the preheated baking stone.
5. Bake until the cheese is bubbling and slightly browned, 10-12 minutes. Let cook for about 4 minutes before slicing and serving. Enjoy!

Spinoccoli Pizza

I've mentioned often on the blog how much I love home-made pizza nights.  We recently tried yet another pizza establishment in the Twin Cities.  I won't mention it's name but it had been receiving rave reviews from every single person in Minneapolis that has dined there since it's opening.  The owner actually went to culinary school in a state on the east coast that is known for it's pizza, so we went in with high expectations.  Sigh.

We've decided to stop trying pizza places in Minnesota.  We have gone EVERYWHERE in Minneapolis.  (Cossetta's, Pizza Luce, Punch, Red Savoys, Pizzeria Lola, Black Sheep, Green Mill, Carbone's, random shops on the side of the road, the list goes on, and on, and on.)   Sorry, folks.  We have tried.  There is nothing like east coast pizza and the pizza we were used to before coming to Minnesota.  I'm not saying the pies we've tried here have been bad.  Some have actually been quite good -- if that's what you are looking for.  It's hard to describe.  I'm used to a specific pie and I can't find it here so we're just going to stick with home-made pizza from here on out to avoid any further disappointment.

This was an unusual take on a pie that I had never experienced until now.  But, I decided to give it a go based off of pure intrigue.  Pizza nights normally involve two pies so I knew I would have a back-up if I didn't like it, but I loved it!  I was actually quite impressed with how the white sauced turned out.  It would be delicious on noodles as an alfredo and I might have to remember this next time we need a quick dinner.  It was incredibly easy to whip up and was a delicious alternative to your standard red sauce pizza.  If you ever see it on a menu, I recommend trying it out!
Spinoccoli Pizza
from Annie's Eats
Ingredients
White Sauce

• 1 Tbsp butter
• 1 Tbsp flour
• 3/4 cup heavy cream or half-and-half
• 1 clove garlic, smashed
• salt and pepper, to taste
• 6 Tbsp freshly grated Parmesan cheese

Pizza

• Pizza dough
• Olive oil, for brushing
• 1/2 cup packed baby spinach leaves, torn
• 1 cup very small broccoli florets
• 2 oz. shredded mozzarella cheese
• 2 oz. shredded cheddar cheese
• Grated Parmesan

Instructions

1. To make the white sauce: melt butter in a small saucepan over medium-high heat.  Whisk in the flour and cook, whisking constantly, until bubbling and light golden, about one minute.  Whisk in the heavy cream and garlic, and season with salt and pepper to taste.  Cook, stirring frequently, until the mixture thickens and bubbles.  Remove from the heat and whisk in the grated Parmesan cheese until completely melted and smooth.  Discard the garlic clove.  (Note: This will make more sauce  than you need for the pizza.  Use leftovers to dip pizza in!)
2. To make the pizza:  preheat the oven and a pizza stone at 500 degrees F for at least 30 minutes.  Roll out the pizza dough into a 12-14 inch round.  Lightly brush the ends with olive oil.  Spread a thin layer of the white sauce over the crust, leaving a border clear around the edge of the crust.  Sprinkle the torn spinach leaves over the white sauce.  Evenly distribute the broccoli florets over the dough.  Layer evenly with the shredded cheeses.  Finish with additional grated Parmesan, if desired.  Transfer the pizza to a preheated pizza stone and bake until the cheese is melted and bubbling and the crust is lightly browned, about 10-12 minutes.  Remove from the oven and let cool slightly before slicing and serving.  Enjoy!

Pizza Pot Pies

When Ron and I visited Chicago last March, a co-worker gave us a restaurant recommendation.  "Go to Chicago Pizza and Oven Grinder.  Do not get a grinder.  Get a pot pie."  We did.  And, it was amazing.  The waitress comes out with what looks like a blob of pizza dough.  She takes her spoon, scoops it around the bowl, and flips over the crust.  You're left with a pizza dough bowl filled with all of the amazing goodness that are pizza toppings.

Chicago is known for their deep-dish style pizza, so we were very fortunate to experience this little gem.  Had it not been for Julie's advice, we never would have found it.  In the past, we have always stuck to the restaurants in the Loop or at Navy Pier, simply out of comfort and because we were tourists.  But, after spending a day in Lincoln Park and feasting on a pizza pot pie, we were inspired to check out other delectable dining in Chi.  I actually attribute this restaurant to Ron coming around to the idea of moving to Chicago-land post-JD graduation.

The restaurant has its own recipe for their pot pies somewhere online.  I looked at the recipe and decided that it was wayyy too complicated for my brain to comprehend.  So, naturally I turned to Giada.  She had a very simple recipe and it was quite easy to adapt this recipe.  I decided to cut the recipe in thirds so I could just mix up 2 pot pies.  After seeing the measurements, I realized I didn't really need them.  I could easily mix up two separate pot pies in the ramekins and put in whatever I wanted.  I used some pizza dough from a recent pizza night that I had set aside for this specific recipe.  Mine was a vegetable pot pie.  Ron had some pepperoni and Canadian bacon in his.  Honestly, this was the easiest recipe I have ever made.  It turned out SO good and we are looking forward to our next pizza pot pie night.  I'm including the recipe for Giada's below, but after one quick glance, you can easily see how it can be adapted to your preference.  You can easily use store-bought sauce and pizza dough.

P.S.  I registered for this today.  It is a necessary stop on my path to becoming a Warrior Woman.  I also started another blog specifically for training purposes because I am sick of keeping handwritten logs and discussing training related instances on my food blog! 

Pizza Pot Pies
adapted from Giada
Yield:  6 pot pies
Special Equipment:  6 (10 ounce) ramekins 
Ingredients
For Tomato Sauce:

• 1 Tbsp olive oil
• 2 cloves garlic, minced
• 1 tsp fresh minced rosemary leaves
• 2 ounces diced pancetta
• 1 28-ounce can crushed tomatoes
• 1/4 tsp salt
• 1/4 tsp black pepper

For Pies:

• 3 cups tomato sauce
• 2 cups diced roasted chicken
• 2 cups broccoli cut into small, bite-sized pieces
• 1 1/2 cups diced mozzarella cheese
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 1/2 pounds pizza dough
• 1/3 cup olive oil
• 6 Tbsp grated Parmesan

Directions

1. For the Tomato Sauce:  Warm the olive oil in a small saucepan over medium heat.  Add the garlic, rosemary, and pancetta.  Saute until the pancetta is crisp and golden, bout 5 minutes.  Add the tomatoes, stir to combine, and simmer over very low heat for 15 minutes.  Add the salt and pepper.  Set aside.
2. For the pies:  Preheat the oven to 400 degrees F.
3. In a large bowl combine the tomato sauce, chicken, broccoli, mozzarella, salt, and pepper; stir to combine.
4. Divide the chicken mixture evenly between the ramekins.
5. Roll out the pizza dough and cut circles with a pairing knife that are 1-inch wider in diameter than the ramekins.
6. Place the circles of dough over the filled ramekins and press to seal, making sure to pull the dough over the edge of the ramekin.
7. Brush the top of the pizza dough with olive oil and sprinkle with Parmesan cheese.
8. Cut a small slit in the top of the pizza dough with a pairing knife.
9. Bake until the crust is golden, about 25 minutes.  
10. Remove from the oven and let cool slightly before serving.  (We flipped ours upside down, which is easy to do; just pry off the dough on the edges of the ramekin and flip!)

Chicken Ranch Pizza

Home-made pizza night has turned into awesome night.  Since we purchased the pizza peel and actually learned how to use it, pizza night has been a fun, smooth process.  No more freak-out sessions as we try to get the dough onto the pizza stone without it falling part or folding.  Pizza peels are awesome!

Something else that is awesome is this pizza.  Seriously.  I ate a slice with a salad and was in happy land.  Sprinkle some hot sauce on it and it tastes like just a buffalo chicken pizza (hmm, recipe idea).
I ended up using only about 3/4 cup of cheese of mixed cheddar and mozzarella but I've left Annie's recipe as is to reflect her cheese amounts.  People like cheese.  Why cut it in half??  We also mixed up a pepperoni for Ron, but he tried the chicken ranch and was pretty pleased.  I think he would've ate more if I hadn't loaded it with tomatoes and onion.

I ended up using AP flour for the dough.  It was more of a mistake than anything.  I had pulled the AP flour canister instead of the bread flour without paying attention.  I don't think I would have noticed if I had used my stand mixer, but I chose to hand knead and the dough was so sticky.  I had to add about 1/4 cup - 1/2 cup more to get it smooth and elastic.  But, once I did, the dough was awesome, rose quickly and was easy to roll.  I don't know... I may have to think about using AP flour again.  Regardless of what flour is used, this dough is just delicious.  And so was this pizza.

Chicken Ranch Pizza
Annie's Eats
Ingredients

• 1/2 batch of pizza crust
• 1/4 cup ranch dressing
• 3/4 cup shredded mozzarella cheese
• 1/2-1 grilled chicken breast, chopped into bite-sized pieces
• 1 tomato, seeded and diced
• 2-3 green onions, chopped
• 3/4 cup shredded cheddar cheese

Instructions

1. Preheat the oven and a pizza stone to 500 degrees F allowing the stone to heat for at least 30 minutes.
2. With parchment or a pizza peel sprinkled lightly with cornmeal, gently roll out the pizza dough into a large circle, leaving a thicker layer around the edges for a crust.
3. Spread the ranch dressing in a thin layer evenly over the unbaked crust.
4. Sprinkle with shredded mozzarella.
5. Top with grilled chicken, tomato and green onions.
6. Sprinkle with shredded cheddar.
7. Once assembled, carefully transfer the parchment round and pizza to the preheated baking stone.
8. Bake for 10-12 minutes, or until the cheese is melted and browned.
9. Slice, serve, and enjoy!

Sicilian Style Pizza

Of all of the pizzas I've made since I first tried my own, this one is by far my favorite.  I don't always post the pizza recipes because I've never really measured things as I went.  I'd spread some sauce, add some cheese, cut up some veggies, sprinkle some seasoning... But, my food blog tends to give exact measurements, so if I am going to post a recipe, I need to post the measurements.  I kind of feel like pizza is more of a personable thing though.  While one may love pineapple on their pizza, one may not.  So, I love having the ability to adapt the recipe to your preference.

This recipe was too good not to add.  I found it on the back of a Sargento Bistro Blends package.  I had some pizza dough in the freezer from the last time I'd made fresh dough, so I decided to use it instead of making fresh stuff.  I mixed up a pepperoni pizza for Ron, then got to mine.  I didn't use the exact measurements from the Sargento recipe, but I'm including the suggested measurements below.  Mine had about 1/2 the cheese, 2x as many olives and 2x as many peppers.  Yum!  It was seriously awesome.

Sicilian Style Pizza
adapted from Sargento Bistro Blends
Ingredients

• 1 (12-inch) prepared pizza crust (or use fresh pizza dough)
• 1/3 cup pizza sauce
• 1-3/4 cups (7 oz) Sargento Bistro Blends Shredded Mozzerella Cheese with Sun-Dried Tomatoes & Basil, divided
• 1/2 cup bottled roasted red pepper strips
• 1/3 cup sliced kalamata olives
• 1/3 tsp. crushed red pepper flakes

Instructions

1. Place pizza crust on a baking sheet.  (If using fresh dough, roll out dough and prepare as if using pizza stone or baking sheet.)
2. Top dough with pizza sauce, 1 cup cheese, pepper strips and olives.  
3. Sprinkle remaining 3/4 cup cheese and pepper flakes over pizza.
4. Bake in a preheated 450 degree oven, 8-10 minutes or until golden brown and cheese is melted.

Home-Made Pizza

I haven't always gotten along with the oven in our apartment.  You see, the oven has a mind of its own and does whatever it wants to do.  I'll tell it to heat to 350 degrees (technically I tell it to heat to about 370'ish because it has a hard time understanding simple instructions) and the oven thermometer yells "350 degrees!"  Then, I put something in there to cook and by the time I go to remove the food, the oven has decided to jump to 400 degrees.  Sigh.


Accordingly, I was a bit hesitant to try making my own pizza.  But, I did.  AND, it was a SUCCESS!!!

I'm not talking about a pizza prepared on a wrap either.  I'm also not talking about a frozen pizza or pizza with a pre-made crust.  I'm talking about a good, hearty pizza with fresh ingredients that I made all by myself!!  Yay!!  However, I did not make the pizza sauce or the pesto.  I decided that I was going to take my "trial run" easy.  But, next time there will be homemade sauce.


I found the recipe on my favorite blog.  It is super easy and incredibly delicious!  It involves a little bit of prep and some time management skills, but it's nothing that can be handled by reading through the recipe before you begin.  The dough makes up 2 batches.  I made 2 separate pizzas: a pepperoni pizza and a chicken pesto pizza with sundried tomato and kalamata olives.  I'm only listing the ingredients for the toppings because I didn't really measure them out.  I was just trying to get this dinner to work out (which it did, yay!).  Plus, pizza is more of a personal preference type thing :)  I am so excited to try out different variations with this dough!


In the recipe below, I reflected my process while mixing by hand.  You can also use a stand mixer for this or a bread machine.  Those instructions can be found by clicking either link below.

Awesome Home-Made Pizza Crust
adapted from Annie's Eats who adapted from Brown Eyed Baker
Yield:  2 pizza doughs
Ingredients

• 1/2 c warm water (about 110 degrees)
• 1 envelope (2 1/4 tsp) instant yeast
• 1 1/4 c water, at room temp.
• 2 tbsp extra virgin olive oil
• 4 cups (22 oz) bread flour, plus more for dusting
• 1 1/2 tsp salt
• Cornmeal
• Non-stick cooking spray for bowl

Instructions

1. 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; stir to combine.
2. Combine the salt and half of the flour in a deep bowl.  Add the liquid ingredients and use a  wooden spoon to combine.  Add the remaining flour, stirring until a cohesive mass forms.  Turn the dough onto a lightly floured work surface and knead until smooth and elastic (about 7-8 minutes) using as little dusting flour as possible.
3. Form the dough into a ball, place it in a deep oiled bowl and cover with plastic wrap.  Let rise until double in size, about 1.5-2 hours.  Press the dough to deflate it.
4. In the final minutes of the dough's rise, place a pizza stone in the lower third of the oven.  Heat the oven to 500 degrees for at least 30 minutes.
5. Meanwhile, turn the dough out onto a lightly floured work surface.  Divide the dough into 2 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.
6. Working with one piece of dough and keeping the other covered, roll-out and shape the dough into a crust.  Transfer to a pizza peel or round of parchment dusted with cornmeal.  Top as desired!
7. Slide the dough onto the pizza stone.
8. Bake until the crust edges are brown and the cheese is golden brown in spots, about 8-12 minutes.
9. Repeat with the remaining ball of dough or freeze for later use.

Pepperoni Pizza; Pizza Dough, Pizza Sauce, Pepperoni, Pizza Cheese, Red Pepper Flakes & Italian Seasonings
Chicken Pesto; Pizza Dough, Pesto, Sun Dried Tomato, Shredded Chicken, Kalamata Olives, Red Onion, Mozzarella Cheese & Fresh Basil