Tag Archives: pizza

Sausage, Manchego, and Pepper Pizza

My pizza obsession is getting out of control. I’ve been making my own pizza for a while but lately I’ve taken to eating box after box of frozen pizza. Um, I can’t help it. Don’t judge. It’s easy, inexpensive and it tastes so good with beer on a Friday night. Hey – I don’t have a sophisticated palate. My only saving grace is that I’ve kept myself from picking up the phone and having pizza delivered. So, while I’m fooling myself into thinking that eating frozen pizza is better on my waistline (it is to a degree), I know I’m even better off making my own pizza at home where I can control the ingredients. So, here we are with this Sausage, Manchego, and Pepper Pizza I made recently.

Refrigerated pizza dough is glazed with a tasty topping of olive oil, balsamic vinegar, garlic, and oregano and then topped with chicken sausage, manchego cheese, and fresh yellow bell peppers. A little sprinkling of red pepper flake adds a kick at the end. I was able to portion out this pizza and save some for the next couple days rather than eating the whole thing in one sitting (not that I ever do that – ha!). The balsamic vinegar adds enough flavor to keep this pizza from being bland which sometimes can happen with tomato-less pizzas. The sausage was hearty and the yellow pepper adds a bright, slightly sweet burst. I loved this pizza but that is no surprise. I think I love all pizza. Even the pizza I don’t eat. I heart it.

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Place the dough in a microwave-safe bowl. Cover with plastic wrap; pierce liberally with a fork. Microwave at HIGH 10 seconds. Discard plastic wrap. Combine garlic, 2 teaspoons oregano, oil, and vinegar in a small bowl.

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Roll pizza dough on a lightly floured surface.

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Carefully remove pizza stone or baking sheet from oven. Sprinkle cornmeal over pizza stone; arrange dough on stone. Brush dough evenly with oil mixture; top with sausage, bell pepper, and cheese.

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Bake at 450°F for 13 minutes or until edges are browned. Sprinkle with remaining 1 teaspoon oregano and crushed red pepper.

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Additions: None

Omissions: None

Substitutions:

  • Basil

Overall Rating: Love It

Source: Cooking Light magazine

Pita Pizzas with Kale Pesto, Tomatoes, and Bacon

Pita pizzas…you are my savior. I’ve been trying so hard lately to track my food which means watching my calories and everything I eat. This can be tough when you have a food blog but the real key (as they always say) is portion control. I don’t know about you but it’s hard for my to control myself around pizza. There is a thin crust frozen pizza at my grocery store that I have eaten all by myself in one sitting before…more than once. Not good. My new obsession: pita pizzas. Specifically, these Pita Pizzas with Kale Pesto, Tomatoes, and Bacon.

Whole-wheat pitas are the base of these personal-sized pizzas which are topped with a bright kale and basil pesto, tomatoes, and bacon. With both Parmesan and mozzarella cheeses and a light dusting of nuts, this pizza is packed with flavor and perfectly portion controlled. The pesto is the real star. Making pesto out of kale is a perfect way to get a ton of flavor into this nutrient-rich vegetable. I’ll admit, I made this pizza nearly everyday for lunch last week until I ran out of pitas. Any leftover pesto was eaten with eggs at breakfast and on top of roasted chicken at dinner. I couldn’t get enough of it. The pesto – and the pizza – is a real winner.

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Place a baking sheet in oven. Preheat oven to 400°F. (Keep baking sheet in oven as it preheats.) Bring 4 cups water to a boil in a large saucepan. Add kale; cook 1 minute. Drain and plunge kale into ice water. Drain; squeeze excess liquid from kale.

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Place kale, basil leaves, 2 tablespoons nuts, 2 tablespoons Parmesan cheese, and garlic in a food processor. Process until chopped. Add 1 tablespoon water, juice, and salt; pulse 5 times. With processor on, slowly pour oil through food chute; process until well blended.

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Spread about 2 tablespoons pesto over each pita. Top evenly with tomatoes and bacon. Sprinkle with remaining Parmesan and mozzarella cheeses; top evenly with remaining 1 tablespoon nuts. Remove pan from oven; place pitas on pan.

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Bake at 400°F for 12 minutes or until crust is browned and crisp.

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Additions: None

Omissions: None

Substitutions:

  • Slivered almonds
  • Turkey bacon

Overall Rating: Love It

Source: Cooking Light magazine

Pesto Tartlets

I told myself that as of this last birthday, I was going to start eating better and really focusing on healthier eating.  The reality is, when I eat healthier, I actually feel better (duh…who knew?!).  But I know this healthier lifestyle will take some time and let’s face it, when you have a food blog, it’s not really that easy sometimes. Well, I made these Pesto Tartlets last weekend and because they are made with puff pastry, they may not be the healthiest things in the world but they are not really the worst for you either.

Puff pastry is topped with bright grape tomatoes and baked before being topped with fresh burrata (or mozzarella) and an arugula pesto.  The pesto is made with arugula, parmesan, garlic, olive oil and vinegar and has different kick than regular basil pesto.  I used about half of the olive oil called for and my pesto was plenty flavorful with a perfect consistency so use your judgement with how much oil you use. The crust is buttery, the grapes are juicy, the pesto is vibrant and the cheese is creamy which makes this tartlet a little slice of heaven.  This pesto also tastes great with pasta or chicken so save any leftovers. Looks like I’m eating fruit the rest of this week.

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In food processor, puree arugula, Parmesan, olive oil, vinegar and garlic; season.

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Put puff pastry on parchment- lined baking sheet; pierce with fork. Top with tomatoes; season. Bake at 425 degrees until crisp, 15 minutes.

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Top with burrata and pesto.

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Additions:  None

Omissions:  None

Substitutions:

  • Fresh mozzarella cheese

Overall Rating: Love It

Source: Everyday with Rachael Ray magazine

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