Pizza

Shaved Asparagus Pizza with Goat Cheese and Ricotta

by Shawnda on March 23, 2012

in Asparagus,Pizza,Vegetarian

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

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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

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{ 18 comments }

Taco Pizza

by Shawnda on March 21, 2012

in Beef,Cinco de Mayo,Mexican & TexMex,Pizza

Taco Pizza

“What else should I put on pizza?”

A couple of weeks ago, a sleeping, pizza-making giant buried deep inside my husband suddenly woke up. He made homemade pizza every night for over a week. And now when it’s pizza night, he runs the kitchen.

After he got his technique down, he turned his focus to the toppings. We’ve blown through a pretty varied menu since – a few normal pizzas, a few fancy ones, and a few… how shall we say… less than fancy ones – like this one :)

It’s your standard taco toppings, in pizza form. He declared it his favorite pizza of the week. And since we ate pizza three times last week, I think that’s saying something :)

Taco Pizza

Shake up taco night with your favorite toppings in pizza form.

Ingredients

  • For the taco meat:
  • 3/4 lb lean ground beef
  • 1/3 cup chopped onion
  • 1 clove garlic, minced
  • 1 tsp taco seasoning, or to taste
  • For assembly:
  • 1 lb of your favorite pizza dough (or mine), ready to stretch and bake
  • Flour and cornmeal, for dusting work surface and peel/pan
  • 4 oz mozzarella or queso fresco, grated
  • 2 green onions, thinly sliced, dark green tops reserved for topping
  • Very thinly sliced red onion rounds
  • 1-2 roma tomatoes, seeded and chopped
  • 1/4 large avocado, thinly sliced

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. Heat the oil in a skillet over medium-high heat until hot, and then add the onions, garlic, and beef to the pan.
  3. Drain any fat from the pan and season the meat to taste with your favorite blend of taco seasoning (I use a mix of chili powder, ancho chile powder, cumin, cayenne, salt, and pepper).
  4. Dust a pizza peel or your baking sheet with generous pinches of flour and cornmeal.
  5. Gently stretch the pizza dough in to a 12-14 inch round or divide into 3 portions and stretch, for individual-sized pizzas.
  6. Brush a ~1-inch border of olive oil around the edge of the pizza dough.
  7. Sprinkle the dough with monterrey jack or queso fresco (reserve a handful for topping), followed by white/light green portions of the green onions, red onion slices, ground beef, and then 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, sprinkle with the sliced dark green onion tops, tomatoes, and avocado slices.
  11. 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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