Pizza

Bacon, Brie, and Barbecue Pizza

by Shawnda on August 8, 2013

in Brie,Pizza

Bacon Brie and Barbecue Pizza

That’s what happens when the oppressive heat has sucked what little will you should have to put on pants to go to the store for a handful of things that would make dinner look less… scavenge-y.

But it’s seventh-circle-of-hell hot. And you’re the genius who bought the black car with the black leather interior in Houston.

So no will.

And no pants.

Just “garbage pizza,” as Jason refers to it. Although I object to the name – I dare him to find garbage that tastes this good.

Bacon Brie and Barbecue Pizza

Barbecue sauce, brie, and bacon - these random leftovers come together for a fantastic pizza.

Ingredients

  • 1 lb pizza dough
  • 3 slices of bacon, cooked to a crisp
  • The last bit of barbecue sauce you can shake out of the bottle
  • ~1/3 of a forgotten 8oz wheel of brie
  • 4 borderline-sketchy green onions, sliced (dark green parts set aside)
  • Olive oil, flour, and cornmeal as needed to cook your pizza like this

Instructions

  1. Preheat your oven to 550.
  2. Stretch your pizza dough into a large round on a lightly floured and cornmealed surface (you can read more about that here).
  3. Brush the edges of the dough with olive oil.
  4. Top with barbecue sauce, white and light green onions, small chunks of brie, and crumble the bacon over top.
  5. Switch your oven to broil and transfer the pizza to the oven to cook (on a pan or stone) until the crust is browned and the toppings are bubbly and starting to brown.
  6. Remove from the oven, top with the dark green onions, and serve.

Notes

Yields: 1 large or 3 individual pizzas

Source: Confections of a Foodie Bride

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Homemade Frozen French Bread Pizza

Before The Little was born, I went impressively overboard on a stock-the-freezer mission. It was part hoarding, part planning-for-the-apocalypse but I just knew I’d never ever have the time or energy to prep dinner again for the next 5+ years.

I wasn’t completely wrong.

Homemade Frozen French Bread Pizza

Most of it was your standard fare (enchiladas, pasta, soups, pizza dough, muffins, pulled pork, etc) – anything to help us feel like we had the ease of shopping in the freezer section for every meal without the calories, unpronounceable ingredients, and sodium bombs that actually come with shopping in the freezer section for every meal.

One of those “quick dinner” nights has resurfaced to become a favorite lately: Freezer French Bread Pizzas. Or as The Little refers to it, “pizza – but not circle pizza, I want long pizza.”

Homemade Frozen French Bread Pizza

Even quicker than homemade personal frozen pizzas, this one starts with a loaf of bread that someone else made. Then you bake the bread for a few minutes, top with your favorite freezer-friendly pizza toppings (no fresh tomatoes – wait ’til later for those), and freeze. My current favorite pizza: the pepperoni and hatch chile. Still.

When you’re read to eat, pop them back into the oven, adding any fresh ingredients (tomatoes go here!), and then enjoy your “long pizza” for dinner!

Freezer French Bread Pizzas

Homemade freezer french bread pizzas, healthier and fresher than store-bought pizza.

Ingredients

  • Loaf of french bread, split lengthwise and into manageable portions
  • Olive oil
  • Pizza sauce
  • Cheese
  • Toppings of choice
  • Gallon-sized freezer bags

Instructions

  1. Preheat oven to 425.
  2. Place cut bread on a baking sheet (use a knife to cut and create a flat spot on the bottom of any bread piece that's wobbly).
  3. Lightly spray or brush the cut surface of the bread with olive oil and bake 7-8 minutes, until crispy and golden (but not overly browned).
  4. Remove from oven and let cool.
  5. Top with marinara, cheese, and freezer-friendly toppings like pepperoni, roasted peppers, etc. Save things like fresh tomatoes for topping just before and fresh basil or arugula for just after baking).
  6. Place back on the baking sheet and put in the freezer until frozen solid, 1-2 hours.
  7. Transfer the frozen pizzas to gallon zipper bags and freeze.
  8. To cook, preheat the oven to 425 and bake 12-15 minutes, until the edges of the pizza are very brown and the cheese is bubbly and melted.

Notes

Yields: Servings vary

Source: Confections of a Foodie Bride

Estimated time: 30 minutes

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Mini Pepperoni Pizza Bread Bowls

by Shawnda on October 14, 2012

in Appetizers,Pizza

Mini Pepperoni Pizza Bread Bowls

It’s part pizza. It’s part bread bowl.

But it’s mostly pizza.

The inspiration for this recipe came from some of my very, very favorite people in the whole wide world, Todd & Diane of White on Rice Couple. When I showed their photos to Jason, his eyes lit up and his response was simple: “Get me some pepperoni and it’s a date.”

Mini Pepperoni Pizza Bread Bowls

I used baguette dough to form the bread bowls but if you don’t have an extra 1.5 hours or are just not in the bread-baking mood, pick up a package of good, sturdy rolls (not those heavenly, soft & fluffy dinner rolls). They come together rather quickly after that with just premade marinara, some turkey pepperoni, and mozzarella.

Pizza. In a bowl.

The bread bowls, pre-filling, will freeze beautifully in a ziptop bag should you not have a crowd to help you finish them on the first day.

But then it’s all over but the inevitable tomato drip on your shirt when you’re trying to figure out “fork or no fork,” a decision that’s much easier if you’re wearing a white shirt.

Mini Pepperoni Pizza Bread Bowls

Pepperoni Pizza Bread Bowls

A great gameday dinner or a party appetizer; marinara sauce, pepperoni, and mozzarella baked into mini pizza bread bowls.

Ingredients

  • For the bread bowls:
  • 2 cups warm water, divided
  • 1 Tbsp sugar
  • 2 1/4 tsp (1 package) yeast
  • 5 cups all-purpose flour, plus more for dusting
  • 1 1/2 tsp salt
  • Oil, for coating bowl
  • For the filling:
  • 2 1/2 cups marinara sauce (your favorite or mine)
  • 1 pkg turkey pepperoni (or ~5 slices per bowl)
  • 1 cup shredded mozzarella

Instructions

  1. Put 1 cup warm water, sugar, and yeast into your mixer bowl.
  2. Let stand for 10 minutes until frothy.
  3. Add 1 cup water, flour, and salt and knead for 5-7 minutes on medium speed with the dough hook (add additional flour 1 spoonful at a time if the dough does not come off of the side of the bowl).
  4. Transfer to an oiled bowl, turning to coat. Cover and let rise until dough has doubled. (This takes ~45 minutes with my oven set to ā€œDough Proof.ā€ Alternately, if you're hurtin' for a warm place for the dough to rise, you can turn your oven on the lowest setting for two minutes while kneading the dough, and then shut if off.)
  5. Preheat oven to 425.
  6. Divide the dough in half and then each half in 5 equal pieces (a kitchen scale makes this much easier).
  7. Form into balls and place on a silpat- or parchment-lined baking sheet.
  8. Let rest 20 minutes.
  9. Bake ~15 minutes, until golden brown.
  10. Transfer the bread bowls to a rack to cool completely and leave the oven on.
  11. Use a serrated knife to cut a hole in the top of the bowls, removing most of the insides but not puncturing the rolls.
  12. In a medium bowl, mix the marinara, pepperoni (I cut them into quarters), and 3/4 cup mozzarella cheese.
  13. Spoon into the bread bowls and sprinkle the remaining cheese over top.
  14. Bake for ~12 minutes, until the cheese is browning and bubbly.
  15. Serve warm, best eaten the day of assembling.

Notes

Yields: 10 servings

Inspired by White on Rice Couple

Estimated time: 1-2 hour 30 minutes

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Hatch Chile & Pepperoni Pizza

by Shawnda on August 30, 2012

in Hatch chiles,Pizza

Hatch Chile and Pepperoni Pizza

That pizza right there, it’s topped with one of the most underrated pizza topping combos: roasted hatch chiles and (turkey) pepperoni. And it’s currently holding the title of Favorite Pizza Right This Second.

With hatch chiles in season, we’ve been putting them in and on just about everything – sandwiches, burgers, omelets, queso… you name it. Bridget, the cooker behind one of my favorite blogs, mentioned putting the chiles on pizza with pepperoni.

Hatch Chile and Pepperoni Pizza

Sold.

The hatch chile season is short and going down right now, so if you’re going to make this pizza, you’re going to have to get your hands on some chiles pretty quickly. I’m prepared to drag it out a few weeks longer – I have a couple of pounds of chopped roasted hatch chiles in the freezer in those little snack-sized zipper bags :)

Merlot Marinara and Pizza Sauce

And do you remember how I told you about getting my butt kicked daily by a 2.5-yr old and then got some crazy idea to start a second blog? You know, because of all that extra free time I have? Yeah… Well, thanks to some inspiration from my friend (and best party planner ever) Erica, I finally did it. And I now have more time to day drink work on it now that school is starting again. It’s where you’ll find the recipe for our favorite marinara and pizza sauce that’s made completely with fresh tomatoes. And a hefty dose of merlot.

Hatch Chile & Pepperoni Pizza

Smokey roasted hatch chiles transform plain homemade pepperoni pizza.

Ingredients

  • 1 lb of your favorite pizza dough (or mine), ready to stretch and bake
  • Coarse cornmeal, for dusting surface and peel
  • Flour, for dusting dough
  • Olive oil, for brushing
  • ~1/2 cup of your favorite pizza sauce (or mine)
  • Pepperoni slices (I use turkey pepperoni)
  • 4 oz diced or shredded mozzarella cheese
  • 3 hatch chiles, roasted, seeded, and chopped (directions here)
  • 2 oz shredded Monterrey Jack cheese

Instructions

  1. Place a pizza stone in the top 1/3 of your oven and heat your oven to 550 (500 if your oven doesn't go that high), letting it hold at temperature for at least 30 minutes. (If you're not using a pizza stone, just have your baking sheet nearby.)
  2. Dust a pizza peel or your baking sheet with a couple of generous pinches of cornmeal.
  3. Lightly flour the top of your dough and then gently stretch or roll the pizza dough into a 12-14 inch round or divide into 3 portions and stretch for individual-sized pizzas.
  4. Brush a ~1-inch border of olive oil around the edge of the pizza dough.
  5. Spread the pizza sauce over the crust.
  6. Sprinkle the dough with mozzarella, followed by pepperoni, hatch chiles, and monterrey jack.
  7. Transfer your pizza from the pizza peel to baking stone (or place your baking sheet in the oven).
  8. Bake for 7-9 minutes for a single large pizza (5-7 for individual pizzas), until the dough is blistered, the edges are golden brown and crispy, and the cheese starts to brown.
  9. Remove from oven, slice, and serve.

Notes

Yields: 1 large pizza or 3 individual pizzas

Source: Confections of a Foodie Bride and The Way the Cookie Crumbles

Estimated time: 1 hour 15 minutes

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