Category Archives: Pizza

Zucchini & Enoki Mushroom Pizza

So yes, I may be addicted to pizza. I’m always on the hunt for interesting combination’s so if you have any pass them my way. I prefer them to be on the simple and light side of things as I use a Neapolitan style crust (thin and crispy). In my quest for pizza I have done some research as of late and decided to go the extra mile purchasing Napoli tipo “00” flour. I also followed a recipe I found here and I must say – WHAT a difference. The dough was smooth and elastic, easy to spread out by hand, no rolling pin needed at ALL. I always wondered how those guys spun their dough out above their heads, but now I understand why. The elasticity of the dough was amazing. Flavor wise I didn’t notice too much of a difference from regular flour, but the texture was not the same and it was certainly easier to work with. This pizza would work great as an appetizer – cut it into smaller bite sized pieces. The julienned zucchini and tiny Enoki mushrooms make this easy to eat without dragging the entire topping/cheese off the crust with your first bite. Know what I mean? Who hasn’t had that happen?


Zucchini & Enoki Mushroom Pizza

Ingredients:

Pizza Dough recipe here*
1 small to medium zucchini julienned
1 bunch of Enoki mushrooms
Garlic con fit or olive oil and roasted garlic
Fresh sage
Parmesan cheese finely grated
Goat cheese
Salt n’ pepper

Pre-heat oven to 500 degrees F.
After julienning the zucchini (I used a mandolin) and trimming the woody ends off the mushrooms, stretch out your dough on a piece of parchment paper.

Smear roasted garlic and baste with olive oil. Sprinkle zucchini and mushrooms evenly (you could definitely add more than I did) and lightly salt and pepper. Spread grated Parmesan cheese, chunks of goats cheese and pieces of the fresh sage. Slide your parchment paper onto the back of a cookie sheet and then slide onto your pizza stone in the oven. Leave on the cookie sheet if you don’t have a stone (I highly recommend getting one if you make a lot of pizza. $20 stone gives a nice crust every time!).

Cook for 8 minutes, checking for the colour you like. I like a crispier crust so I let mine go a bit longer. I like to brush my crusts with a little extra olive oil after it’s come out of the oven. Cut it up and lightly drizzle with white truffle oil (to DIE FOR on pizza!) the tiniest droplets will infuse each bite with a woody, earthy flavour.

*Note: This pizza dough recipe will give you three pizzas the size of the one above here. I cut the dough into thirds and used one for this pie. The other two are for dinner tonight, resting in the fridge.

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Roasted Onion & Garlic Parmesan Pizza

Have a date or important meeting tomorrow? Then DON’T make this pizza.
I’m getting into the swing of things now that we are all moved in, and by swing of things I mean something for dinner other than whatever noodle with sauce concoction I can squeeze out of my dwindling pantry supply. I’m a huge Napoletana style pizza fan. I love a thin crunchy crust with a minimal amount of choice ingredients. I’m not a fan of 2 inches of cheese hiding the flavor of crappy pepperoni on a 3 inch thick doughy crust (UNLESS I’m hungover – that’s a whole other taste profile). This pizza topping combo is easy to make and all ingredients can be prepared earlier in the day if you plan to make it for dinner. You of course need some time for your dough to rise, so keep that in mind. Please check out my easy easy pizza dough here. Double or triple the recipe depending on how many pies you want.

Roasted Onion & Garlic Parmesan Pizza
2 Medium Thin-Crust Pizzas

Ingredients:

2 large yellow onions
1 bulb of garlic
Parmesan cheese (the real stuff)
Olive oil or Garlic Con Fit
Oregano
Red pepper flakes
Salt n’ pepper
Arugula (optional)

Follow pizza dough directions here.
Heat oven to 425 degrees. If you have a pizza stone let it heat up for at least 10 minutes. Cut onions in half and chop the top off of the garlic bulb.

 

 

 

 

On a cookie sheet drizzle both with olive oil and season with salt and pepper. Turn onions chopped side down, leave garlic chopped side up. Place in the oven for 25 – 30 minutes. You’re house will smell amazing! Remove and let cool.

Squeeze garlic cloves out of their casings and crush/smear them with a knife. Chop onions into bite sized pieces and set aside.

Roll out dough. Place dough on parchment paper with a light dusting of cornmeal. Brush entire crust with olive oil or garlic con fit. Smear the roasted garlic onto the crust and lightly sprinkle some of the cheese.

Add onions and oregano. Top with finely grated cheese, red pepper flakes and salt and pepper.

Bake for 8 – 10 minutes or until you have the desired browning you like. The crust will be cracker like and crispy around the edges.

Top with arugula and drizzle with olive oil – and then? Enjoy! … … warning!!! do NOT go on a date the next day.

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Three New Pizza Combos

Kind of invited ourselves over to good friends of ours house last night and the least that I could do was make dinner for all of us. I spent the better half of an enjoyable afternoon prepping three new types of pizzas (new to me!). I won’t go into the ‘step by step here’s how you make this’ but i will throw in a few comments.

A note about cheese: My brother-in-law brought to my attention that most often the bag of pre-grated cheese is the same cost per 100g as the block of cheese is. Who knew? Save yourself the time (and the much needed skin covering your fingers!) and get the pre-grated stuff.

Kid’s Pizza – Ham and Pineapple

I used a store bought pizza sauce and didn’t slather too much onto the pizza dough as I didn’t want the crust to get soggy. I used around three ‘disks’ of thick cut ham – chopped up into small pieces. Sprinkled on some canned pineapple tid-bits and grated mozzarella cheese. Your basic, kid friendly combo! Gobble gobble – GONE!


Capocollo, Carmelized Onion, Mushroom & Olive Pizza
Slow cooked the onions and mushrooms (link to instructions). Used Provolone cheese.

Wine Chorizo, Caramelized Onion, Tomato & Roasted Asparagus Pizza
Roasted asparagus with olive oil, salt and pepper for 20 minutes. Used Mozzarella and Provolone cheese.

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Caramelized Onion, Mushroom and Salami Pizza

OK, so it’s been a while since I made pizza. I posted a status update on Facebook asking my friends what their favorite combos were. I got so many amazing suggestions! I am slightly limited to nothing too special at Superstore (big supermarket by my house) when it comes to exotic ingredients. I wanted to try the capicoli somebody suggested but had to opt for a spicy salami instead. I went with my classic thin crust dough, garlic confit, caramelized onions, hot Genoa salami, sauteed mushrooms and provolone cheese. HEAVEN!!!!

Ingredients:

1 very large yellow onion (or 2 medium) halved and thinly sliced
2 tablespoons of brown sugar
2 tablespoons of balsamic vinegar
olive oil
garlic con fit
100g of spicy salami thinly sliced
10 smallish button mushrooms thinly sliced
1 tablespoon of butter (we will clarify it)
salt n’ pepper
Provolone cheese grated
1 fresh pizza dough

Heat up a large frying pan and add 2 tablespoons of olive oil, add sliced onions and reduce heat to medium/low heat. These onions take just under an hour to make (gaa!!) but well worth the wait. You do not want them to brown at all. You want them to sweat and get all soft (around 30 minutes).

After they have softened up add the brown sugar and balsamic vinegar and a pinch or two of salt. Continue to cook them slowly for another 15 minutes. Remove from heat and set aside.

While you are cooking the onions you can also cook the mushrooms. Take butter and heat in it your microwave till it is melted. Set aside for a few minutes and you’ll see the milk solids separate from the fat and fall to the bottom of the bowl. Scoop out around a tablespoon of the fat and heat it in a saucepan (medium/low heat).

Add your mushrooms. They will soak up all of the fat but after a few minutes the moisture in the mushrooms will start to release. Add a little salt and pepper. So, like the onions you will cook these slowly, around 30 minutes till they are soft and tender but not crispy. When done remove from heat and set aside. Cooking them like this before putting them on the pizza will ensure that they are at the height of their flavour and not sopping wet like they would be if you had thrown them on fresh.

Heat oven to 500 degrees (pop in your pizza stone if you have one).


Slice up your salami into strips. Roll out your dough. Smear on the garlic con fit. Cover with caramelized onions, salami and mushrooms and then sprinkle on the provolone cheese. Cook for around 10 minutes or until cheese is bubbly and brown.

Whip up a side salad and serve! mm mm mm. This is one of my new favorites! *d

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Grilled Eggplant, Artichoke & Olive Pizza

So I have a new obsession. Pizza. Two weeks ago I made Z and I one, making my dough in the bread maker. I don’t know what I did to it… maybe an extra 1/2 cup of flour? Anyways it came out about 2 bloody inches think after I baked it. It was like eating a Kazier bun with pizza toppings on it. NOT what I had in mind!

Smitten Kitchen is a favorite site of mine and her pictures have inspired my own. This pizza is a spin on one of hers.

Ingredients

5 or more gralic cloves and 1/3 cup of the oil of garlic confit
1/2 pound eggplant, cut into 1/2-inch-thick rounds
3 large artichoke hearts chopped (half a can)
homemade pizza dough or store-bought pizza dough
3/4 cup of grated provolone
3/4 cup of grated mozzarella
1/2 cup pitted and sliced black olives

Brush both sides of sliced eggplant with a bit of garlic confit oil. Roast eggplant on your grill, bbq or fry in a pan.

Chop up artichoke hearts.

Roll out pizza dough, place on pan or pizza stone (I put a piece of parchment paper under it with extra corn meal spinkled on it) and baste with confit. Smash up a few cloves and rub them around evenly. Place the rest of your toppings on. Sprinkle with salt, pepper and red pepper flakes for a little heat and then add cheese. I’m a stickler for even coverage of everything! I want each bite to have a bit of everything on it. Roll the sides of the overhanging dough in a little bit to create a crust. Heat oven to 500 degrees and cook for around 10 minutes or until cheese is blubbly and brown.

Serve with salad and ice cold beer…

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Easiest Pizza Dough

Have a few extra minutes before you head off to work? Got home early? If you love a thin crust pizza then this is the dough for you. it takes 10 minutes. ten.minutes.i.swear.

Ingredients

1 1/2 cups flour (you can use half whole wheat flour half white)
1 teaspoon salt
3/4 teaspoon active dry yeast
1/2 cup lukewarm water (maybe a few tablespoons more)
1 tablespoon olive oil

Stir together dry ingredients, including yeast, in a bowl. Add water and olive oil. Stir mixture into as close to a ball as you can (I end up using my hands). You may need to add one more tablespoon of water if you feel it’s too dry.

Lump it on your board and leave it for 5 mins. Come back to it and knead it for just a minute or two.

Scrape out the floury bits in your bowl, oil it and place nicely rounded dough in. Roll it around a bit so it becomes covered in oil. Plastic wrap the bowl and pop it in the fridge for the day. when you get home from work pull it out and place in a warm spot or heat over to 150 degrees, turn off and let it warm up for an hour. Or for a quicker method leave in a warm spot for 2 hours. The dough will taste better the longer it has to rise.

Punch down the dough and let it rest for 20 minutes.

Flour your board and roll out the dough to size. Fold it it up and remove and sprinkle some corn meal down. Lay dough on top and press lightly. Place a piece of parchment paper (if you have it) onto your pan or pizza stone, sprinkle a little more corn meal on and slide dough onto it. If dough is a little too big lightly pull it into the centre of the pan.

Heat oven to 500 degrees. Add toppings, cook for around 10 minutes and enjoy!

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