Prosciutto Peach Pizza

Another unusual take on pizza...this one doesn't even have pizza sauce! I must say, though, that the peaches for this recipe MUST be fresh. The sweet juiciness will make this mouthwatering. The balsamic drizzle brings a nice sharp sweetness to it.

Ingredients:
-1 recipe pizza dough
-3 tbsp. olive oil and 1 clove garlic, minced
-4 oz. thinly sliced prosciutto
-4 oz. ricotta cheese blended with a pinch of salt and pepper
-6 oz. fresh mozzarella
-2 ripe peaches, sliced
-1 handful of fresh basil, chopped
-1/2 cup balsamic vinegar
-2 tbsp. honey
-some red onion, thinly sliced (optional)

Preheat the oven to 400F.

Roll out the dough into a circle; stretch to the size of your pan. Once the oven is preheated, slide your dough into the oven. Cook for 10 minutes, until the bottom of the crust is firm, then take out again.

Brush the center of the crust with your garlic olive oil, then drape over the prosciutto. Scatter drops of ricotta all around the crust, then tear up pieces of mozzarella and spread them out. Next, spread your peach slices across in a nice pattern (and red onions, if you want).

Cook the pizza for about 20 minutes, until golden brown on top and the peaches are caramelized.

While the pizza is in the oven, combine the honey and balsamic vinegar in a small saucepan over medium-high heat. Simmer until reduced by half, set aside to cool and thicken. When the pizza comes out of the oven, drizzle over the balsamic, and then sprinkle the basil over the top.

Serve!

BBQ Chicken Pizza

 I really love the BBQ Chicken Flatbread at TGI Friday's, so I thought that maybe I could create my own at home. I used some of my favorite ingredients: fresh mozz, red onions, and honey BBQ sauce, to make a really amazing homemade version of the favorite.

I found this at Wal Mart and it's really amazing. It's smoke-free, corn syrup free, and has yummy honey in it. Make sure you get this.

Also, please make your own pizza dough! It's really simple and it makes all the difference in the health level and quality of your pizza.

 Pizza Dough (for 1 large pizza):

• 1 Tbs. active dry yeast
• 1 tsp. sugar
• 1 cup hot water (110-115F)
• 3 cups all-purpose flour
• 1 tsp. salt
• 2 Tbs. extra-virgin olive oil

This is a really quick food processor dough. You can do this.

First, Combine the yeast and sugar in a bowl. Get the tap water hot. If it feels too hot for your hand, it's the right temperature for the yeast. Pour 1 cup of hot water in with the yeast, and let it sit for about 5 minutes. Until frothy on top. If it doesn't get all frothy on top, your yeast is bad and you need new yeast.

In the bowl of the food processor, combine the flour and salt, and pulse a few times. Next, with the mixer running, slowly add in all of the yeast mixture, being sure to scrape out all of it. Let the mixer run until the dough clumps into a nice ball.

Coat a large bowl with the olive oil, and form the dough into a round shape. Toss it around in the bowl so it gets coated in the oil. Cover the bowl with a towel and let it rise in a warm place, such as in a warm oven with the door cracked open, or in a warmer drawer, until doubled in size--about 1.5 hours.

Pizza Ingredients:

•  1 cup of honey BBQ sauce (smoke free!)
• 8 oz. fresh mozzarella
• 1/2 cup chopped roma tomato
• 1/4 cup thinly sliced red onion
• 8 oz. of mixed cheese (whatever you want--cheddar, parmesan, monterey jack...)
• 1 tsp. dried oregano, or 2 tsp. fresh, chopped
• 1 chicken breast, cooked and shredded

While your pizza dough is hanging out in the sauna, cook your chicken in a pan on the stove. Like I am always saying, guys, get the pan hot before adding in your fat, and then when the air above it feels hot, add in your SALTED chicken. Sear on the first side for 3-7 minutes, depending on the thickness, and then flip it once and cook the other side. Set aside for 5 minutes to cool before shredding. You could also bake it at 375 for about 25 minutes.

 Prepare your toppings--chop up the veg, slice your fresh mozzarella, and then preheat your oven to 400F with your pizza pan/stone inside. If you don't have either of those, just use an upside down cookie sheet, just make your pizza a rectangle shape so it fits. 

When the dough is ready--after the 1.5 hour period, flour up your hands and your surface, and punch it down. Scrape out all of the dough onto a flat surface, and roll it into a thick, 8 inch circle. From there you can toss it, stretch it out in the air, dance around the kitchen to 80's rock music,  and whatever other crazy stuff you want to do to make it the shape you need for your pizza. It should be pretty thin in its final form--about 1/4 inch thick. As you are stretching it out, though, if you want a thick crust, try to leave the outer 1 inch of the circumference a little thicker than the center.

When it's all stretched out and good to go, flour it again and lay it on your counter for a sec.

Take your hot pizza cooking surface (whatever it may be) out of the oven and pour and spread out some olive oil evenly over it. Lay down your pizza crust. There will be sizzling- and this is good.

Next, brush the surface of the crust, minus 1 inch of circumference, liberally with BBQ sauce. Toss your shredded chicken in the remainder. Add on your tomatoes, sauced chicken, and then the shredded mixed cheese. Add on your fresh mozzarella, scattered about, and then your onions and oregano. Add a crack of black pepper and a scattering of sea salt. Add a brushing of olive oil the the crust.




 Place in the oven for 18-25 minutes, until browned and bubbling.

Uncomplicated Calzones

 Some days I just feel like eating one of those strombolis from Sbarro in the mall, but I then realize it's a Tuesday and there ain't no way I'm getting to the mall until at least Friday evening...but who ever said I have to eat out anyway?!




That's why God invented food processors and ovens and let us have them IN OUR OWN HOMES!!!

Don't be fooled! It's easy to make calzones at home. They are scrumptious; here is the recipe.

 Ingredients for dough:

-1 tbsp. dry active yeast (NOT quick-rise or instant)
-1 tsp. sugar
-1 cup of hot tap water (105-110F)
-1 tsp. salt
-3 cups of all purpose flour (not packed, measured by spooning the flour in loosely)


Ingredients for filling:
-1 cup (approx.) ricotta cheese
-1 cup shredded mozzarella
-1 tsp. fresh minced garlic
-1 tsp. mixed dry herbs (like basil and oregano)
-1/2 tsp. salt
-other toppings (pepperoni, sausage, vegetables...)

-Tomato sauce/pizza sauce for dipping



First, make your cheese mixture. Combine all of the above ingredients in a bowl, except for the toppings. Set aside.



To make the dough, combine the sugar and yeast in small bowl. Pour over 1 cup of hot tap water. Let this sit for about 3-5 minutes, until frothy. 

Pour your flour and salt into the food processor. Pulse a few times to mix. Next, with the food processor on, slowly pour in the yeast mixture. Use it all up and let it keep blending until it forms a single ball of dough. Remove the blob, form it into a ball and place it in a bowl. drizzle over about 1 tsp. of olive oil and fully coat the ball of dough, and cover it with a plate and place it in a warm oven (150-200F) or warmer drawer.

Let the dough rise for about 30 minutes to an hour in this really warm place. Take it out and punch it down, and pull off 1/2 of it. Roll it out on a lightly floured board. Also, put a pizza stone/upside down cookie sheet into the oven and preheat it to 425F.




 Add on about 1/3 of your cheese mixture and some toppings.



Crimp the edges together tightly and make 3 slices in the top with a knife--just like you would for a pie.






Paint some olive oil onto the preheated pizza stone or an upside down cookie sheet. Slide on the calzone. Brush it with olive oil,  and bake it for 20-25 minutes on 425F. Slice, and serve with sauce.


 I made one big one and one small one :P

Bacon Macaroni and Cheese Pizza

Pizza Dough:

(Please make it yourself! In the long run it's a lot cheaper and it tastes SO much better. Besides, it only takes an hour, and only 6 minutes of  that involves you doing something).

1-1/2 cups very warm water (not hot, not warm...about 110 degrees) 
1 tsp. sugar
1 package dry active yeast (*not quick rise*)
1 tbsp. olive oil
1 tbsp. salt
4 cups of  flour

Dissolve the sugar in the hot water, and then stir in your package of yeast (it should look like the picture on the top left). Leave it alone for about 10 minutes, until the yeast starts to froth up (like the top right picture). If it doesn't froth, your yeast was bad so dump it out and start over!

Next, stir in your olive oil. In a separate, large and wide-mouthed bowl (so it's easy to knead) or your  stand mixer, add in 4 cups of flour and your salt. Stir to combine. Create a well in the center of the flour and pour in your yeast mixture--make sure you scrape out all of the yeast!

By hand:
Using your hands, carefully begin incorporating the flour around the rim of  the bowl into the yeast mixture. Once you have formed a doughy mixture, begin to knead it together. Add in up to another 1/4 cup of  flour if it gets too sticky to handle. Knead for approximately 6-10 minutes, until it forms a nice, soft, elastic dough that no longer sticks to the sides of the bowl or to your fingers.

With a stand mixer:
With the dough hook attachment on low speed, pour in your yeast mixture. When it is combined, turn up the speed to medium and let it go for about 3 minutes, until the dough has an elastic texture.

Form the dough into a ball with your hands, and rub it with a little olive oil to keep it moist. Place it in a clean bowl, cover with a cotton towel, and let it sit for an hour. It should about double in size and when you press it with your thumb, there should be an indent.

At this point you can either store it in a covered container, large zip-lock bag, or even cling wrap (just make sure its not too tight because the dough will expand again in the fridge), or you can go ahead and use it for your pizza!

Big M.A.C. Pizza (makes one 14 inch pizza):

1/2 pizza dough recipe
1/4 cup olive oil
2 garlic cloves, chopped
1 tsp. dried basil
1/2 tsp. salt
fresh thyme 
parmesan cheese

1 1/2 tbsp. Butter
1 1/2 tbsp. Flour
1/4 tsp. mustard powder
1/2 tsp Onion Powder
1/2 tsp. pepper
1/2 tsp. salt
1 cup milk
 8 oz. cheddar cheese (used a blend of shredded Colby, Jack, and cheddar--you could also use sharp cheddar but then omit the salt)
8 oz. ribbed macaroni pasta (yes, get out your measuring scale and measure!!)

6 slices of bacon, cooked until crispy, cooled and crumbled to bits
1/2 a tomato, diced and patted dry with a paper towel

Preheat your oven to 450F. Grease a pizza pan/upside down cookie sheet and set aside (or if you own one, put your pizza stone in the oven to preheat). Pull off half of your pizza dough and shape it into a small circle. Using your rolling pin interchangeably with  your hands, stretch out the dough into a (approximately) 14 inch circle. Try to make it as even as possible. It will stretch out to about 1/8 to 1/4 inch in thickness. Place on your pizza pan (or dust a wooden pizza turner with some corn starch and place your dough on that).

Next, mix together your olive oil, garlic, basil, and salt. Using a brush, spread the mixture over the entire crust. Sprinkle on some fresh thyme sprigs, and grate a sprinkling of Parmesan cheese over the whole surface. Place in the oven for about 10 minutes, or until the top is bubbling and starting to turn a pale golden color. Take it out of the oven, and set it aside.

Meanwhile, start working on your Mac and Cheese!! Set your water to boil for the 8 ounces of pasta. Cook until it's just al-dente--NOT MUSHY!!!--and strain and rinse with cold water to stop the cooking process. Set aside.

Place a medium-sized pot over medium heat. When it's hot, add in your butter. When it's entirely melted, add in your flour and whisk until  combined. Cook over medium heat for about 1-2 minutes, until it starts to turn golden and smells good. Add in your mustard powder, onion powder, pepper (and salt if you aren't using sharp cheddar). Whisk in the milk, and keep whisking over medium-high heat until the milk starts to bubble. Bring the heat back down to medium and keep on whisking until the liquid starts getting a little thicker (Hint: it will adhere to the spoon and the sides of the pan). Add in your 8 ounces of shredded cheese. Take the pan off of the heat and stir until all of the cheese is melted. Taste. If it doesn't taste cheesy enough add some more salt.

Stir  the pasta into your sauce when its all thick and creamy. Then, spread your Mac and Cheese over the  precooked pizza crust. Leave a 1 inch border free. Finally, sprinkle over your bacon bits and diced tomato. Finish it with a final grating of Parmesan cheese over the top. Set it back in the oven for about 10 minutes, or until bubbly and brown...but not too brown because you don't want your pasta to get crunchy!

VOILA!!!! Oh, and I paired mine with a salad....just to make us feel better about the carbs :P