Tag Archives: pizza

Spring Brunch Pizza

Just in time for Mother’s Day brunch, I bring you this recipe for a tasty spring pizza. Garlicky pesto, earthy potatoes, creamy fromage blanc, rich eggs, and zesty arugula are piled on a crispy crust to make this hearty pizza pie. My mother-in-law had shared some duck eggs with us, and, having never tasted them before, I thought they deserved a bit more of a special treatment than the chicken eggs I normally have. According to my mother-in-law, the duck eggs have more than twice the nutrients than a chicken egg, but also twice the cholesterol. This makes sense, as the yolks looked larger and richer than chicken eggs. If you can’t find duck eggs, though, chicken eggs would work just fine in this recipe.

The crust for this pizza was made without yeast, as I couldn’t find any in the house. It was a slightly denser texture than some crusts, but still quite good with a nice, crisp bottom. Best of all, it was sooo quick and easy to mix up.

Spring Brunch Pizza

Crust Ingredients:

Crust Ingredients

Crust Ingredients

  • 2 1/2 c. flour
  • 2 3/4 tsp. baking powder
  • 1 tsp. salt
  • 1 T. olive oil (I used mushroom-sage flavor)
  • 3/4 c. water

Topping Ingredients:

Topping Ingredients

Topping Ingredients

  • 1 T. olive oil
  • 3 T. pesto
  • 1 medium potato (I used a yellow one)
  • black pepper, to taste
  • 3 bulbs wild garlic or green onions, with green tops
  • 2 duck eggs, or 3 chicken eggs
  • 2 c. arugula or chopped spinach
  • 8 oz. fromage blanc or ricotta cheese

Directions:

  1. Preheat oven to 400 degrees.
  2. Mix dry crust ingredients in large bowl.
  3. Add water and oil. Mix until dough forms soft, not sticky, ball (add up to 1/4 c. more flour, if necessary).

    Pizza Dough

    Pizza Dough

  4. Knead on floured surface for 3 minutes.
  5. Spread on greased pizza pan and brush edges of crust with olive oil.

    Crust in pan

    Crust in pan

  6. Spread pesto over crust.

    Pesto on Crust

    Pesto on Crust

  7. Slice the potato as thin as you can (use a mandolin if you have one). Layer potato slices on top of pesto and sprinkle with black pepper.

    Potato Layer

    The thinly sliced potatoes look pretty over the pesto.

  8. Chop white and green portions of wild garlic or green onions and sprinkle over potato layer.

    Scallions

    Scallions scattered over potatoes

  9. Bake pizza for 15 minutes. Meanwhile, scramble eggs.
  10. When pizza comes out of oven, scatter scrambled eggs over crust.

    Eggs

    The colors look like spring!

  11. Spread arugula leaves over eggs.

    Arugula

    Arugula layer

  12. Drop fromage blanc or ricotta over arugula by spoonful.
  13. Bake for 10 additional minutes, or until greens are wilted and crust is lightly browned. Allow to sit for a few minutes before slicing.
Spring Brunch Pizza

The flavors of spring appear in all different elements of this pizza. You can serve it for breakfast, lunch, brunch, or dinner!


Weekend Hodgepodge

I am sad to see this weekend go! Not only don’t I feel caught up on sleep enough to face a busy week ahead at work, it was just so full of friends, food and fun I wish it could go on for a few more days.

Sausage, Mushroom & Kale Pizza

Saturday night, my great friend Sarah came to visit from Moscow (Moscow, Pennsylvania, that is). I hadn't seen her in months, so it was great to catch up! We made this pizza topped with fresh tomato sauce, kale, sausage and mushrooms to chow down on for dinner.

You can find the recipe for the whole wheat pizza crust here.

Mario Party

We munched on pizza, drank cider & rum (followed by beer) and played Mario Party with Kevin. I lost by an incredible landslide.

Apple Upside Down Cake

I told Sarah I'd whip us up a batch of brownies. She flipped through my brownie cookbook and found a recipe for apple upside down brownies, which used a few more dishes but was way more rewarding. I only had a round pan, so it turnout out more like a cake, but was excellent. Recipe coming soon! We nibbled on this cake as we worked on making faux capiz chandeliers until 2am.

Jumbars Strata

Saturday was started off right with some takeout from Jumbars—Sarah & I both got the savory strata that I have been hooked on lately.

Crafting

Saturday afternoon, we headed to our friend Tori's to use her newly established crafting area. Seriously rockin' craft space—TV, plenty of seats/surfaces and a wetbar!

Taco Dip

"Lunch" was a mad dash to the hot dish of taco dip Sarah made. Layers of salsa, cream cheese & cheddar—Doesn't get much gooier!

Etched Pint Glasses

I finished a bunch of monogrammed pint glasses we'll be filling with a special treat and giving as Christmas gifts.

Tori Crafting

Tori made some awesome bottlecap rings and embellished hair flowers.

Wreath

Sarah worked on this monochromatic wreath and some colorful wall art gifts.

Bunny

I also finished my niece's bunny. Craft day was such a success, we agreed to do it once per season.

Cali Burrito

The day ended with Kevin meeting us at Cali Burrito for dinner. I gobbled down half of the burrito of the week, full of smoked local tofu, peppers, onions, olives, tomato sauce, black beans & brown rice. Kevin & I were supposed to go see a play after this, but he was so wiped from working all day that we postponed until Thursday.

Sunday Snacks

Sunday, after a Jumbars breakfast sandwich, I made a batch of sweet potato and beet chips to bring along to a friend's home as a group of us gathered to brainstorm & dream of all the wonderful things happening in Bethlehem. We also nibbled on a delicious chickpea salad and pumpkin-cranberry muffins, washed down with homemade chai.

Vespers

Feeling properly inspired, I headed out to meet my husband, father-in-law and grammy-in-law (plus her friend) to attend the annual Christmas Vespers. Albeit rather churchy for my usual taste, the amazing music and candlelit portion of this event in downtown Bethlehem make it heart warming.

Belfrey Brass

My favorite part of vespers is the brass ensemble that plays from the tower of the church as the crowd of hundreds exits into the historic area. The selection of music this year was better than any I had heard in previous years.

Dessert

Following vespers, we headed to my in-laws for an evening of conversation and delightful nibblies with my parents, Kevin's parents, both of his grandmothers and one of their friends. This kind of weekend should happen more often.


Leek & Shiitake Pizza

In using up the contents of my all local bin from Pure Sprouts last week, I decided to make a leek and shiitake pizza on a whole wheat crust. The crust was earthy, complimenting the mushrooms, and a roasted garlic cream sauce (which would be excellent on pasta, too!) balanced nicely with the slight bite of the leeks. Making your own crust is always a plus, but you could also start this pizza off with a premade crust (Apple Ridge Farm sells some!). To save even more time, roast a bunch of garlic ahead of time, then squeeze the cloves out of the papery skin and freeze them for easy access to slow-cooked flavor. I’ll post the ingredients and directions for the crust, sauce and entire pie separately so you can pick and choose as you like!

Leek & Shiitake Pizza

Pizza Crust Ingredients:

Whole Wheat Crust Ingredients

Whole Wheat Crust Ingredients

  • 1 T. sugar
  • 1.5 c. warm water
  • 1 (.25 oz) pkg dry yeast
  • 3 T. olive oil
  • 2 c. whole wheat flour
  • 1.75 c. white flour
  • 1.5 tsp. salt

Crust Directions:

  1. Whisk 1 1/3 c. warm water with sugar in bowl. Sprinkle yeast on top and set aside until foamy, about 10 minutes.
  2. Add olive oil and stir.
  3. Place flour and salt in large mixer bowl fitted with dough hook.
  4. Add yeast mixture and mix until dough is smooth and elastic. (You can also knead the mixture by hand for about 5 minutes.)
  5. Divide dough in half and form into balls.
  6. Place each half in a greased bowl, then flip dough over so all sides are greased. Cover with dish towels and let rise in warm place until doubled, about 1 hour.
  7. Roll out each crust or wrap in plastic wrap and freeze. (I prebake the second crust without toppings and freeze it for a really fast dinner another night!)

    Par-baked Pizza Crust

    I didn't prick my crust before baking without toppings, so it bubbled up a bit.

Roasted Garlic Cream Sauce Ingredients:

Roasted Garlic Cream Sauce Ingredients

Roasted Garlic Cream Sauce Ingredients

  • 5 T. olive oil
  • 4 T. flour
  • 1.5 c. milk (Keepsake Farm)
  • 1 head garlic (Apple Ridge Farm)
  • pinch each of rosemary, thyme and sage (my garden)
  • salt & pepper to taste

Sauce Directions:

  1. Preheat oven to 400°. (If using the sauce right away on pizza, place pizza stone in oven while cold)
  2. Slice off top 1/4″ of garlic head, exposing cloves, and drizzle it with 1 T. of the olive oil.

    Garlic Head to Roast

    Garlic Head to Roast

  3. Wrap tightly in foil and bake for 35 minutes, or until garlic is soft.
  4. When garlic is done, heat remaining olive oil in saucepan.
  5. Squeeze garlic cloves from skin into saucepan, mashing garlic with spoon into olive oil.
  6. Add flour and stir until paste-like.
  7. Whisk in milk and add herbs, salt and pepper.
  8. Simmer 15-20 minutes, or until thickened.

Pizza Ingredients:

Pizza Ingredients

Pizza Ingredients

  • 1 leek (Pure Sprouts)
  • 6 shiitake mushrooms (Mother Earth mushrooms via Pure Sprouts)
  • 1/2 c. mozzarella cheese (Groffdale Meadows Dairy)
  • black pepper to taste
  • 1 pizza crust
  • 1 c. roasted garlic cream sauce

Pizza Directions:

  1. Preheat oven to 425°. (If using pizza stone, put it in cold oven and allow to preheat)
  2. Roll out pizza dough to 14″ round and place on cornmeal coated pizza peel or baking sheet.
  3. Spread sauce over pizza crust.
  4. Slice white part of leek and shitakes, then sprinkle them over sauce.
  5. Grate cheese over vegetables and sprinkle with pepper.
  6. If using pizza stone, slide pizza from peel onto stone, or place baking sheet into oven and bake pizza for 13-18 minutes, or until crust is done to your liking.
  7. Serve hot with any leftover cream sauce for crust dipping!
Leek & Shiitake Pizza

Leek & Shiitake Pizza


Zucchini Pizza—It’s What’s For Dinner!

Who doesn’t love pizza? It’s quick, simple and easy to make, although making pizza dough can sometimes be a pain. I had a hankering for pizza last week but didn’t feel like making dough and waiting for it to rise. So, using the last of the summer’s zucchini and some inspiration from Rainbow Veggie Cakes, I concocted this zucchini pizza. You can obviously top it however you’d like, but this combination is yummy! Enjoy!

Zucchini Pizza

Ingredients:

Ingredients

The final load of summer veggies.

Directions:

  1. Preheat oven to 375°
  2. Grate the zucchinis, using a food processor if you have one. Place in strainer in sink. Salt, toss to mix and let sit for 10 minutes to drain with a heavy bowl on top.
  3. Meanwhile, chop garlic, thinly slice onion, and chop swiss chard.
  4. Combine shredded zucchini and 1 egg in mixing bowl.
  5. Spread zucchini on pizza pan and bake for 10 minutes.

    zucchini crust

    zucchini crust

  6. Remove zucchini crust from oven.
  7. Spread tomato sauce over crust.
  8. Sprinkle with onion, garlic, Swiss chard, basil and oregano.
  9. Top with mozzarella cheese.
  10. Bake for 15-20 minutes, or until cheese is bubbly and browned.
  11. Let sit 5 minutes before cutting.
    Finished Pizza

    Finished Pizza

    Slice

    Grab a slice!


Midweek Menu

My husband and I try to eat locally produced, unprocessed food as often as possible. In the middle of a hectic week, it can be really tempting to swing into a drive-thru (blech!) or order takeout, but we try to avoid the expense and nutritional void of each of these options. So, in addition to freezing portions of home cooked meals for later use, I have a collection of meal options that are fast, easy and flexible with whatever local ingredients I might have on hand.

Obviously, pizza is one of the easiest and most flexible dinner creations to make. Every so often, I make a big batch of pizza dough so I can bake and freeze the crusts. If I don’t have a crust on hand, I look around for what I can use. I have used everything from leftover mashed potatoes to risotto to tortillas to focaccia bread as a pizza crust. Tonight, I went a fairly standard route—bagel pizzas—and it was perfect for a simple Wednesday meal. Someone at work had sent some 2-day-old spinach herb bagels from Johnny’s Bagels home with me (I know! I have a propensity for acquiring old baked goods! It’s fantastic.). I rummaged through the fridge looking for toppings. The only sauce we had was in the freezer, but our CSA share included a mega tomato this week. The basil plant in our garden went into overdrive this year, and we had some fresh mozzarella from Klein Farms. Slice the bagels & tomatoes, layer with basil, top with cheese, toss in the oven for 10 minutes and dinner is served!

Bagel Pizza

Bagel Pizza

Bagel (or english muffin) pizzas were a staple for many people growing up, but the simplest meals can be forgotten sometimes. When we first started on our “locavore” diet, I thought the nostalgic meals of our childhood would have to be skipped over for more sophisticated food with local ingredients, but I’ve found that there is really a local alternative for everything (except for the canned meat products my husband used to enjoy :X ). So, next time you need dinner in a rush, just pilfer the refrigerator and cupboards—There’s got to be ingredients for some sort of pizza in there!


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