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Summertime Pizza

It all started with a pizza craving.  Gooey cheese, fattening meats, naughty for you crust..mmmmm. But I digress.  I wanted pizza and I was going to have it (and have it healthy).

In my CSA box this week was some basil and some summer squash.  I had a left over tomato from the prior week’s box.  I decided to forgo the traditional tomato sauce and use part-skim ricotta and the fresh basil.  I loaded it up with veggies, and sliced apple chicken sausages and topped with a very light sprinkle of grated parmesan cheese.  What I got was nothing less than amazing.

The ricotta was so creamy and when you got a bite of the fresh basil..Heaven (seriously).  The veggies were beautifully crisp and fresh.

The produce from Highcross Farm is so gorgeous and so delicious, I really feel spoiled being a CSA member.

Supplies:

  • 1 tube (I know, I know) pizza crust
  • 1 zucchini, sliced
  • 1 shallot sliced into thin rounds
  • 1 good handful mushrooms, sliced
  • 1 tomato, sliced
  • 1/2 teaspoon garlic powder
  • Fresh basil
  • Grated parmesan cheese
  • 1 tub part-skim ricotta cheese
  • 2 links chicken sausage (I used apple)

Preheat oven to 450.  Shape pizza dough on a greased cookie sheet according to package instructions.  Bake for 10 mins.  You want the edges to be at the point where they are just starting to turn brown.  Pre-baking your crust will prevent it from getting soggy from the vegetables.  Take out of the oven, but leave the oven still on.

Spread ricotta cheese over the crust and sprinkle whole basil leaves over the ricotta.  Sprinkle with garlic powder.

Layer your vegetables and sausage anyway you wish.  Sprinkle with grated parmesan and bake until the mushrooms and zucchini have just about to soften and the sausage is heated through.  For me it took about 15 or so minutes. Keep an eye on it.

If you feel your crust is getting too dark before your pizza is done, cover it with pieces of tin foil.

I enjoyed mine on my deck with a nice glass of wine.  I love summer.

 

 

 
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Posted by on August 25, 2011 in Uncategorized

 

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Roasted Potato Pizza

I love that the cooler weather is allowing me to use my oven again.  I was getting to darn near grill overkill.  I was in the mood for pizza so I improvised.

In my CSA box was bag of potatoes.  Not just any potato, but one with a beautiful pink flesh.  I thought they might taste pretty good on top of a crust with cheese. I was right.  I decided to take my pizza to a new level.  I caramelized some onions and utilized the shredded mozzarella-provolone mix and crumbled goat cheese I had in the refrigerator.

Let me tell you, outstanding!  I used some fresh rosemary and thyme from my garden to bring the flavors all together.  It was pizza nirvana.  You got the sharpness from the mozz/prov cheese, the sweetness from the onions, topped off with the tangy-creaminess of the goat cheese.  Heaven.

Supplies:

  • 1 store bought tin of pizza dough
  • 5 small red potatoes, washed, dried and thinly sliced
  • 1 large onion, thinly sliced
  • Olive oil
  • 1 c shredded mozzarella/provolone cheese
  • 1/4 c crumbled goat cheese
  • fresh thyme and rosemary, chopped
  • S & P to taste

Line your sliced potatoes on a cookie sheet and drizzle with olive oil until just coated.  Bake at 400 until soft in the center (about 15- 20 mins).  Don’t cut your potatoes too thin, they will turn into potato chips if you do. You don’t want that. Once done, set off to the side to cool

Meanwhile as your potatoes are roasting, caramelize your onion.  Sautee onions in a large enough pan with 2 tablespoons of olive oil on medium heat.  Stir around until your onions turn a beautiful brownish color and get soft. Set off to the side to cool.

Heat a pizza stone at 450 until good and hot. I put the pizza stone in the oven when I took the potatoes out.

Take your pizza dough out of the tin and shape on a cornmeal dusted pizza peel.  Don’t have cornmeal? Grits work just fine too.

Drizzle a little olive oil over dough.  Add shredded cheese, then layer the potatoes.  Next add the onions, and chopped herbs.  Sprinkle the crumbled goat cheese over the top and slide your pizza onto the hot pizza stone.

Let cook for 15-18 minutes or until the crust is golden brown and the cheese just melts.

My rustic (for lack of a better word) finished product…

Go..make..now!

 
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Posted by on October 7, 2010 in Uncategorized

 

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Mexican Pizza

I still have a bunch of tomatoes and some gorgeous lettuce from my CSA box last week.  I think I’m over the salad for a little while and wanted to try something slightly different.

I didn’t want tacos per se, yet I was still craving mexican.  I decided to try my hand at making a mexican pizza.  It was easy, it was delicious, it is a must try.

I decided to dice up the smaller tomatoes and chiffonade the lettuce.  I think it came out beautifully.  I almost didn’t want to cut into it.

Mexican Pizza

  • Tortillas
  • 1 tablespoon vegetable oil
  • 1 lb ground beef
  • 1 packet of taco seasoning
  • 3/4 C water
  • 1 can of refried beans, heated
  • Taco style shredded cheese
  • Toppings of your liking (I used the lettuce and tomatoes from my CSA box, sour cream, green onion and hot sauce..oh yeah!)

In a large skillet place a tortilla into the heated oil.  Cook on one side for a minute, flip over and cook the other side for a minute. (you will see it bubble up, take a fork and let the air loose).

In another skillet, brown the ground beef then drain.  Add taco seasoning and water and let cook until thick

Preheat oven to 375

Place crisped tortillas onto a baking sheet that has been lightly greased.  Spread a layer of refried beans on the tortilla, then a layer of beef, then a nice bit layer of taco cheese.  Heat in oven until the cheese is nice and gooey.

Take out and put on a plate.  Top with toppings of choice.  Cut into triangles with a pizza cutter.  Put on the fat pants (this is filling!) and enjoy!

 
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Posted by on September 11, 2008 in mexican, pizza

 

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What’s for lunch?

I love it when I can take these….

Turn them into this…

Which in turn is turned into this…

One more…

That is my take on Pizza Margareta.  I used the fresh basil I got from my HighCross Farm CSA box, fresh Mozzarella cheese, and my homemade sauce.  It was molto deliziosi.

 
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Posted by on July 18, 2008 in Uncategorized

 

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