Tag Archives: pizza

Peach and Gorgonzola Chicken Pizza

Sometimes I forget that I actually like blue cheese.  Or at least some blue cheese.  Ever since I made Pear Chutney Bruschetta with Pecans and Gorgonzola so long ago, I’ve become much more likely to make a dish that calls for blue cheese.  Before, I would substitute feta which isn’t even close to the same flavor.  But even though I’ve come a long way, I still eat ranch with my buffalo wings and substitute gorgonzola for real blue cheese.  A tiger can’t change it’s stripes.  This Peach and Gorgonzola Chicken Pizza is a good way for someone to baby step their way into the world of blue cheese.

Prebaked pizza crust is topped with sliced fresh peaches, crumbled gorgonzola cheese, shredded chicken, and mozzarella cheese.  After baking, a reduction of balsamic vinegar is drizzled over the top to add yet another bold taste which enhances the whole pie.  The sweetness of the peaches, the bite of the gorgonzola, and the tang of the balsamic vinegar all make for a perfect marriage of unique pizza flavors. With nary a tomato in sight, this isn’t your typical pizza.  But it’s ease and amazing combination of flavors makes for a quick week night dinner that’s perfect for a warm summer night.

If you like this, also check out Apple, Ricotta Cheese, and Pecan Pizza.

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The ingredients:

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Place pizza crust on a baking sheet coated with cooking spray. Brush 1 teaspoon extra-virgin olive oil evenly over crust.

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Top evenly with 1/4 cup shredded mozzarella cheese, chicken, Gorgonzola cheese, and peach slices.

DSC04544 Top with remaining 1/4 cup mozzarella. Bake in a preheated 400°F oven for 11 minutes or until crust browns.

DSC04545 Place vinegar in a small saucepan over medium-high heat; cook until reduced to 2 tablespoons (about 5 minutes).

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Drizzle balsamic reduction evenly over pizza.

DSC04547 Cut pizza into 8 wedges.

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Additions:  None

Omissions:  None

Substitutions:  None

Overall Rating:  Love It

Source:  Cooking Light magazine

Summer Grilled Vegetable Pizza

I was hungry for pizza the other night but I’m not a big take-out pizza person.  I love take-out pizza, but I never order it unless I have someone else to eat it with me.  Otherwise, I’ll end up eating the whole greasy, cheesy, decadent pie and I don’t have enough willpower to not do that.  So, since I’m on a bit of a veggie kick this week, I decided to make one of the many pizza recipes that I’ve collected.  This Summer Grilled Vegetable Pizza is a perfectly light pizza that uses up the last of the zucchini and squash in my fridge.

Zucchini, summer squash and red pepper are grilled until soft and browned and placed over a store-bought pizza crust layered with marinara sauce.  Fresh mozzarella cheese and red pepper flake are a dotted over the veggies before the whole pie is baked on a pizza stone until golden brown (or slightly darker brown, in my case).  Don’t have a pizza stone?  Just use a pizza pan or cookie sheet.  The veggies are crisp-tender while the mozzarella cheese is salty and creamy and the red pepper flake adds a punch of heat here and there.  Use your favorite marinara, pasta sauce, pizza sauce, or fresh tomatoes as your base here.  Play with any veggies you like to get a lesser-fat pizza that won’t leave you feeling too guilty.  You won’t even miss the fact that it’s not take-out pizza.

The ingredients:

Arrange all the vegetables in a single layer on a large cutting board or baking sheet and brush both sides with olive oil.  Arrange vegetables on a grill rack preheated to medium-high heat and coated with cooking spray.  Grill for 3 minutes on each side or until crisp-tender and grill marks appear.  Remove from grill.  Coarsely chop bell pepper.

Sprinkle cornmeal over a pizza stone which has been preheated in a  500°F oven.  Carefully place dough on pizza stone and bake for 5 minutes. Remove the partially baked crust from oven.

Spread sauce over crust, leaving a 1/2-inch border.  Arrange the vegetables over dough, and sprinkle evenly with salt and crushed red pepper.

Top evenly with cheese.  Bake at 500°F for an additional 12 minutes or until the crust and cheese are browned.

Cut into 6 slices and top with fresh basil (if desired).

Additions:  None

Omissions:

  • Red onion

Substitutions:  None

Overall Rating:  Love It

Source:  Cooking Light Magazine

Apple, Ricotta Cheese, and Pecan Pizza

I admit I’m a basic, plain cheese pizza kind of girl and probably never would have tried this Apple, Ricotta Cheese, and Pecan Pizza if it weren’t for a restaurant in Philadelphia called Pizzeria Stella.  Stella makes a pistachio pizza – yes pistachio! – and I kid you not, it is one of the best pizzas I’ve ever had and (gulp!) there isn’t a tomato anywhere in sight.  Before trying the pistachio pizza, I might have ordinarily passed by a pizza with apple, pecans, and arugula but not this time.  I have to say that I was pleasantly surprised by this.  The original recipe called for goat cheese (which I think tastes the way a dirty sock might taste, bleh!) so I swapped that out for ricotta cheese.  I like the contrasts in this pizza – smooth ricotta and crunchy pecans, sweet apples and bitter arugula – which help to keep the dish interesting.  The honey-mustard dressing on the arugula provided an added tasty flavor to each bite.  If you aren’t an arugula fan, I think you’d enjoy this even if you left it off but I’d recommend keeping the dressing.  If you’re still not sure about this kind of pizza, I’ll tell you I wasn’t at all sure about a pistachio pizza either.  Now…I dream about it.

The ingredients:

Arrange apple slices over the pizza crust.

Top apples with ricotta cheese and fresh thyme.

Bake for 8 minutes in a 450°F oven.  After the pizza has cooked, top with pecans.

While the pizza bakes, prepare the dressing by mixing olive oil, dijon mustard, honey, and lemon juice.  Pour the dressing over arugula and toss.

When pizza has finished baking, top it with the arugula salad.  Slice and enjoy!

Additions:  None

Omissions:  None

Substitutions:

  • Part-skim ricotta cheese for goat cheese
  • Boboli for six-grain pizza crust
  • McIntosh apples for Fuji

Overall Rating:  Like It

Source:  Cooking Light Magazine

Pizza Supreme

We’ve all done it.  Gotten home from work and craved pizza so we picked up the phone and called the nearby pizza joint.  Afterall, when that craving hits, it’s either that or one of those dreaded, dull cardboard-ish disks known as the frozen pizza, right?  Wrong!  You can make pizza at home in the same amount of time (or less!) than it takes for a pizza to be delivered.  Last night I made Pizza Supreme – refrigerated pizza dough, topped with pizza sauce, mozzarella cheese, red and orange peppers, mushrooms and turkey sausage.  Cutting of the veggies: 5 minutes.  Browning of the sausage:  3 minutes.  Cooking of the veggies: 5 minutes.  Assembly of the pizza: 2 minutes.  Bake time:  8 minutes (according to the recipe, it should take 15 but my thin crust was toasty brown after 8).  Total time until pizza was in my mouth: 23 minutes!  And it tasted…wait for it…supreme!  Making your own pizza allows you to control the oil, the sauce, and the cheese and it’s a great use for whatever veggies (or meat) that might be lurking around in the fridge.  And another benefit?  You won’t be left with a bellyache!  I mean, unless you eat the whole thing.  Which…is easy to do.

Question:  What are your favorite pizza toppings?

The ingredients:

Brown the turkey sausage in olive oil.

Add peppers, mushrooms, onion, garlic and red pepper flakes.

While the veggies cook, roll out pizza dough on a baking sheet and top with pizza sauce and mozzarella cheese. 

Then add the veggie-sausage mixture.

Bake at 500° until crust is golden brown and cheese is melted.  Slice and enjoy!

Additions:  None

Omissions:  None

Substitutions:

  • Shallot instead of onion

Overall Rating:  Love It

Source:  Cooking Light Magazine

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