BBQ Veggie Pizza

This pizza is a low calorie veggie delight.  Please don't ask me just how low calorie it is, I'm no scientist.  I'm calling it low calorie because it has very little cheese, no greasy meats and loads of vegetables. 

Start with the crust of your choice, if you make your own a thin to medium crust works well.  So does a whole grain crust. (need a recipe? check out my previous blog Pizza! Pizza!) This time around I skipped the home made crust and used some fresh naan from my local grocery store.  This is a great quick fix if your craving pizza and are short on time or need a small serving.  For the toppings I roasted a head of garlic and used that as my first topping (not the whole head, just a couple cloves smeared over the crust).  Followed by a light brushing of BBQ sauce.  Next I sauteed some sliced zucchini, mushrooms, asparagus and cherry tomatoes.  They topped the BBQ.  Finally I caramelized a small onion and added that to my vegetable delight.  A light sprinkle of Parmesan cheese before placing it in a pre heated oven.  400 degrees until the crust is crisp and cheese is melted.  Shouldn't take more than 10 -12 minutes.  Yummo!  This pizza was so tasty it is taking alot of effort to not make it over and over, but instead try out some of my other ideas. 

Sneak Peek

Classic caprese with homemade pizza sauce & a BBQ vegetarian

Zuppa Toscana Pizza

I can't quite remember where the inspiration for this pizza came from, other than the fact I am in love with the Olive Garden's Zuppa Toscana Soup.  I know, I know Olive Garden is not real Italian food, but it is really delicious.  A good friend of mine created a home made version of the soup for a nice dinner surprise one night, so I decided I would flip the script and make it into a pizza.  The only thing I left out was the kale, because I think warm lettuce is gross.  I enjoy fully cooked greens, like sauteed spinach; but warmish greens, like on top of a pizza, just give me the creeps.  If you don't share my aversion add some kale to the top of your pizza when it comes out of the oven.  So for this pizza there a several things that need to be cooked before the pizza can be cooked.  I'll start with a list of those items and then move on to the assembly of the pie. 

1/2 lb ground Italian sausage.  Cook through, remove from pan, drain and save grease.  Set sausage aside and return the grease to the pan.
1/2 medium white onion, cut Julienne.  Saute in the reserved sausage grease.  Once they turn slightly brown, remove from pan but again leave the grease.
1 small red potato, sliced very, very thin.  Saute potato slices in reserved grease until brown and crispy.

****you will also need:
1 cup prepared Alfredo sauce.  If you can find a variety with extra garlic, go for that.  If not you can add a couple diced cloves while cooking your onions. 
1 tablespoon crushed red peppers
1/2 cup shredded mozzarella
1/4 cup shredded Parmesan

I went with a medium white crust for this pizza, I wanted it nice and doughy to try to mimic the garlic bread sticks Olive Garden serves with everything. 

Roll your crust out and top with the Alfredo sauce, ground sausage, onions and potatoes.  Sprinkle the red peppers and finish with the two cheeses.

This one will cook for 12-15 mins in a 400 degree oven.

this month is almost over and I'm still going to try and get a breakfast pizza and nacho pizza up...wish me luck! 

Also next month it's back to the basics; I'm going to be working with the five mother sauces.

Green Peace

I know I said stuffed mushroom is next and I PROMISE it is coming soon!  BUT....I needed a quick dinner last night and I had all the left over veggies from the BBQ veggie pizza so I threw together a twist on the veggie pie.  I'm calling this one green peace.  It's not revolutionary or anything but it is a delicious way to use up some greenage.  I'm sorta going through an obsessive phase with whole wheat so that was my choice for crust.  I rolled it really thin so I would have a crispy crust.  Everything else I used was green.  Starting with my sauce, a basil pesto.  I think I mentioned this already but this was a quick fix dinner, so please don't judge me for using pesto out of a jar.  (I will add a recipe for fresh pesto at the end of this blog)  On top of the pesto I added sliced zucchini, asparagus tips, thinly sliced green peppers, spinach, onions and diced mushrooms.  (ok maybe not everything was green).  I finished it with a sprinkle of parmigiano-reggiano cheese.  In the oven for 10 to 12 mins at 400 degrees.  Easy, fast, yummy dinner on the fly!  Enjoy!

******fresh pesto******
2 tbsp pine nuts
2 1/4 cups fresh basil
table salt
5 cloves garlic chopped
3/4 cup olive oil
2 tbsp grated parm

Roast the pine nuts.  In a food processor (blender) combine all ingredients except the cheese.  Process for 10 second spurts.  Add the cheese and process for another 10 seconds.  Season with additional salt.  Use immediately.  Will hold for 1 to 2 days in an air tight container under refrigeration. 

Pizza! Pizza!

MMMMMmmmmmmm, Pizza!  I am super excited about this month and it seems like there is plenty of support from my fans.  I've already got requests for low-calorie pies, BBQ veggie pizza, breakfast pizza's and I've got my own ideas for a stuffed mushroom pizza and a pizza soup!   I hope I can fit this all into one month.  I'm going to start with the bottom, crust.  I'll give you a couple variations of recipes to try. 

CRUSTS

Thin to Medium Crust
3 1/3 cups all purpose flour *extra for dusting
1/4 cup whole wheat flour
1 package (2 1/2 tsp) quick rising yeast
1 Tbsp sugar
1 Tbsp salt
1 1/4 cup warm water (110-115 degrees) *extra as needed
2 Tbsp olive oil * extra as needed

It is best to mix in a food processor or stand mixer (kitchenaide) but with a little elbow grease you can do it by hand. 
start by mixing together the flours, yeast, sugar and salt.  While the motor is running slowly stream in the water and oil.  (if your doing this by hand, mix a little at a time until well combined)  When ready the dough should be tacky but not sticky.  Let set for 5 to 10 minutes before transferring to a lightly floured surface.  Roll into a smooth ball and transfer to a bowl coated with oil.  Roll the dough to coat all sides with oil then cover the bowl with plastic wrap and let set.  It will take a little over an hour for the dough to rise.  You want it to double in size. 
Once the dough has doubled, move it back to the lightly floured surface.  "Punch" out the air (work with your hands to remove large air bubbles).  Divide the dough into two pieces, roll each into a smooth round. 
At this point the dough is ready to be used or frozen.  (it will hold in the freezer for 6 to 8 weeks)
If using roll out to the desired thickness (thinner=crispier) and top as you please

SEMOLINA PIZZA CRUST
1/4 cup warm water (115-120 degrees)
1 tsp sugar
1 package (2 1/2 tsp) yeast
1 cup room temp water *extra as needed
1 Tbsp olive oil *extra as needed
2 cups 2 Tbsp semolina flour
1 cup 1 Tbsp all purpose flour *extra as needed
1 Tbsp salt

Start with the first water, sugar and yeast.  Mix the sugar and water together, then sprinkle in the yeast, let alone until it begins to foam (5 mins) Add room temp water and oil. 
In your mixer combine the flours and salt, keep the motor running and stream in the water/yeast mixture. 
From this point forward, follow the directions from Thin-medium dough. (start with the bold instructions)

WHOLE WHEAT CRUST
2 1/4 cup all purpose flour *extra for dusting
1 1/3 cups whole wheat flour
1 package quick rise yeast (2 1/2 tsp)
2 tsp salt
1 tsp sugar
1 1/4 cup warm water (110-115 degrees) *extra as needed
2 Tbsp olive oil *extra as needed

Follow instructions for Thin-Medium crust

These crusts should be a great start for everyone, I'm hoping to have some sauces and maybe a whole pie up by the weekend.  But don't wait for me, if your feeling ambitious get started on your own pizza topping!