Pizza

Pulled Pork Pizza with Cherry Barbecue Sauce

by Shawnda on July 25, 2012

in Fruit,Pizza,Pork

Pulled Pork Pizza with Cherry Barbecue Sauce

Once a week, we do a clean out the fridge night. It’s never the most popular night of the week and it can be quite boring.8 soggy sweet potato tots, 3/4 a serving of pasta that’s never as good on night 3 as it was on night 1, and half a dry chicken breast… It usually involves wrapping less desirable tidbits from the last 3-4 nights in a tortilla.

Honestly, it’s not my favorite.

So rather than having pulled pork sandwiches with the last 1/2 cup of cherry barbecue sauce, we reimagined the sandwich as pizza and added goat cheese. Because goat cheese is pretty much the universal “you complete me” ingredient.

The sweet barbecue sauce and tangy goat cheese make for a very unboring leftover night – and no one in this house ever complains about pizza night!

Pulled Pork Pizza with Cherry Barbecue Sauce
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{ 12 comments }

Meatball Sub Pizza

by Shawnda on April 12, 2012

in Beef,Pizza

Meatball Sub Pizza

I keep a gallon bag of meatballs in the freezer for a quick dinner. It’s one of my “emergency” meals. Don’t feel like cooking? Grab the bag of meatballs and a bag of marinara from the freezer in the garage.

If the oven and stovetop could turn themselves on, dinner would cook itself.

Meatball Subs

The preferred method for consuming meatballs in our house is sandwiched inside a crunchy baguette, smothered with stretchy, melty mozzarella cheese.

The other preferred method is sliced on top of our favorite pizza crust, baked with stretchy, melty mozzarella cheese.

You can’t go wrong either way. But who doesn’t love homemade pizza?

Meatball Sub Pizza

Leftover meatballs get new life on top of a meatball sub pizza.

Ingredients

  • Your favorite pizza dough (or mine), ready to stretch and bake
  • Olive oil, for brushing
  • 1/2 cup marinara
  • 8-12 leftover meatballs, cooked (and thawed, if previously frozen)
  • Salt
  • Pepper
  • 4 oz grated mozzarella

Instructions

  1. Place a pizza stone in the top 1/3 of your oven and increase 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 light dusting of flour and a couple of generous pinches of cornmeal and set aside.
  3. Cut each meatball into 3-4 slices.
  4. Gently stretch the pizza dough in to a 12-14 inch round or divide into 3 portions and stretch, for individual-sized pizzas.
  5. Brush a ~1-inch border of olive oil around the edge of the pizza dough.
  6. Spread a thin layer of marinara over the pizza crust (depending on how thinly you stretched your pizza, you might not use it all).
  7. Sprinkle with 3/4 of the mozzarella, top with meatball slices, and then the remainder of the cheese.
  8. Transfer your pizza from the pizza peel to baking stone (or place your baking sheet in the oven).
  9. 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.
  10. Remove from oven, slice, and serve.

Notes

Yields: 1 large pizza or 3 individual pizzas

Source: Confections of a Foodie Bride

Estimated time: 1 hour 15 minutes

{ 17 comments }

Shaved Asparagus Pizza with Goat Cheese and Ricotta

A few weeks ago, I started a pizza-only Pinterest board.

One of the recipes that I pinned was a Shaved Asparagus Pizza that I’d seen on Annie’s Eats.

Beautiful asparagus is starting to pop up in the grocery store, at a beautiful price. Any day that a pound of asparagus is cheaper than a gallon of gas is a good day! And we made that good day into an even better day with pizza.

We dressed 1/2 a lb of shaved asparagus with some lemon juice, zest, garlic, and olive oil and piled that on top of a pizza crust with ricotta and goat cheese. The “salad” pairs really well with the creamy ricotta and tangy goat cheese, especially after cooking down into a wonderfully light and perfect spring dinner on the patio.

Shaving the asparagus isn’t really as time consuming as it looks – you just need a veggie peeler and you’ll be able to shave 1/2 a pound of spears in ~10 minutes.

Shaved Asparagus Pizza with Goat Cheese and Ricotta

Thinly shaved asparagus, creamy ricotta, and tangy goat cheese top this pizza that's perfect for a spring dinner on the patio.

Ingredients

  • For the asparagus salad
  • 1 Tbsp of olive oil
  • 1 clove of garlic, minced
  • 1 lemon, juiced and zested
  • Salt
  • Pepper
  • 1/2 lb of asparagus
  • For assembly
  • Your favorite pizza dough (or mine), ready to stretch and bake
  • Olive oil, for brushing
  • 1/2 cup park-skim ricotta
  • Salt
  • Pepper
  • 2 oz grated mozzarella
  • 2 oz goat cheese, crumbled

Instructions

  1. Place a pizza stone in the top 1/3 of your oven and increase 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 light dusting of flour and a couple of generous pinches of cornmeal and set aside.
  3. Whisk the olive oil, garlic, and lemon juice and zest together in a large bowl.
  4. Using a veggie peeler, shave the asparagus into ribbons.
  5. Add the asparagus to the bowl and toss to coat.
  6. Season to taste with salt and pepper, and then set aside.
  7. In a small bowl, mix together the ricotta with salt and pepper.
  8. Gently stretch the pizza dough in to a 12-14 inch round or divide into 3 portions and stretch, for individual-sized pizzas.
  9. Brush a ~1-inch border of olive oil around the edge of the pizza dough.
  10. Spread a thin layer of ricotta over the pizza crust (depending on how thinly you stretched your pizza, you might not use it all).
  11. Pile the asparagus on top (let the excess liquid drip off the asparagus, back into the bowl), and then sprinkle with mozzarella and crumbled goat cheese.
  12. Transfer your pizza from the pizza peel to baking stone (or place your baking sheet in the oven).
  13. 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.
  14. Remove from oven, slice, and serve.

Notes

Yields: 1 large pizza or 3 individual pizzas

Inspired by Annie's Eats

Estimated time: 1 hour 15 minutes

{ 8 comments }

Barbecue Pulled Pork Pizza

by Shawnda on March 22, 2012

in Pizza,Pork

Barbecue Pulled Pork Pizza

Stop me if you’ve heard this one before.

You make a gigantic, 5+ pound pork roast in the crockpot. While it’s cooking away all day, you wished you had a real job. Because the smell is killer. But the timer on the front of the crockpot says you’ll end up in the ER for a week if you even think about it. With a house of 2 Bigs and a Little, you dream of the upcoming hectic days that happily end with zero cooking and melt-in-your-mouth pulled pork sandwiches.

And after 2 days, you find yourself teetering on the verge of Googling “What else can I do with leftover pulled pork besides make another freaking sandwich. Oh, and it should be a little fun. And did I mention I’m sick of sandwiches?”

Barbecue Pulled Pork Pizza

Enter the trusty pizza crust.

We took our favorite pizza crust recipe, smeared it with our favorite barbecue sauce (Rudy’s!), topped it with with some green and red onions, leftover pulled pork, and cheese.

And then we baked it.

And ate it.

And then we made it again the next night. And then a third night to completely kill the leftovers.

Because we get tired of pulled pork sandwiches a lot easier than we get tired of pizza.

Barbecue Pulled Pork Pizza

Breathe new life into leftover pulled pork with your favorite pizza crust, barbecue sauce, and red onions.

Ingredients

  • Your favorite pizza dough (or mine), ready to stretch and bake
  • Olive oil, for brushing
  • ~1/3 cup barbecue sauce
  • ~1 cup leftover shredded pulled pork
  • 3 oz shredded mozzarella or queso fresco (we used a 50-50 mix)
  • 1 large green onion, thinly sliced, dark green tops reserved for topping
  • Thinly sliced red onion
  • Small handful of grated Parmesan
  • Coarse cornmeal, for dusting surface and peel
  • Flour, for dusting work surface

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 light dusting of flour and a couple of generous pinches of cornmeal.
  3. Gently stretch the pizza dough in to 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 barbecue sauce over the crust.
  6. Sprinkle the dough with pulled pork, followed by mozzarella, white/light green portions of the green onions, red onions, and a sprinkle of Parmesan cheese.
  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, sprinkle with the sliced dark green onion tops, slice, and serve.

Notes

Yields: 1 large pizza or 3 individual pizzas

Source: Confections of a Foodie Bride

Estimated time: 1 hour 15 minutes

{ 18 comments }