Pizza

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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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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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

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