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Pizza Salad

25 Feb


This is the time of the year that I feel guilty eating anything.

So.. when I had a craving for pizza I had to justify eating it.

Make one or buy one cheese pizza.

Mix a couple of handfuls of arugula with diced scallions and cucumbers.

Mix with a couple of tablespoons of lemon dressing.

Don’t over dress the salad because it gets too wet.

Put the salad on top of the pizza.

It is so good.

I also made a bbq chicken pizza and topped it with caesar salad.

That is my favorite.

All my guilt was gobbled up.


Pizza Nachos

7 Jan


I had this at Ducali in the North End and had to run home and make it.

One pound of pizza dough

Three tablespoons olive oil

Garlic powder


Salt and pepper

1/2 cup grated Parmesan cheese

Two cups of a good tomato sauce for dipping

One pound mozzarella cheese

1/2 cup or more of pickled jalapeño peppers

1/2 cup to a cup of chopped black olives

One red pepper and one green pepper cut into one inch cubes

Four cooked Italian sausages cut into slices

15 small cooked meatballs

8 slices Genoa salami cut into triangles

8 slices provolone cheese cut into triangles

12 slices pepperoni

1/3 cup of Parmesan cheese

Optional add ins can be avocado, Ricotta cheese, sliced sweet onion, roasted eggplant and drained chick peas.

Pepperoncini for garnish

preheat the oven to 500 degrees

Greasea pizza pan with Crisco

Spread out the dough

Drizzle withe the olive oil

Sprinkle with the salt, pepper, garlic powder and oregano

Bake for about ten minutes or more

You want the bottom of the dough to be brown and crusty

Cut the dough into two  to three inch pieces either strips or triangles

Place on the bottom of a  oven proof platter

Start assembling everything

I assemble in this order but do what you like.

1/2 pizza dough, handful mozarella cheese, 1/2 sausage, 1/2 the meatballs. 1/2 the peppers/ 1/2 the jalapenos, 1/2 the chick peas. 1/2 the provolone, pepperoni and salami.

Sprinkle with parmesan cheese

Another handful of mozzarella cheese


Ending with the dough and mozzarella cheese sprinkled with Parmesan cheese

Bake untill all the cheese is melted and bubbley and te meat is hot

Garnish with fresh basil

Use the tomato sauce as a dip

I also put out a dish of Ricotta cheese to dip into.

Loosen your belt.

These will disappear

This can be made ahead of time and reheated

Pesto Humus Pizza

19 Sep


I never heard of pesto humus either.

I was in Stop and Shop just wandering around getting a couple of things and I found this.

Should I get it , shouldn’t I get it?

Well I did.

When I got home I tasted it and loved it.

Now what do I do with it?

Pizza was my first choice.

Roll out 8 ounces of pizza dough nice and thin.

Place it on a Crisco greased  pan

Spread half a container of the pesto humus on the dough.

Put 8 chopped sun-dried tomatoes on the humus.

Place 1/2 chopped red onion as your next layer

Fry one small package of mushrooms in two tablespoons oil.

Sprinkle with garlic powder, salt and red pepper.

Top with three or four big handfuls of shredded mozzarella cheese.

Bake in a 475 degree oven for 10 minutes or until the bottom crust is crisp and brown.

This was really easy and delicious.

Next time I may add artichokes, olives and feta cheese.


Hamburg pizza

26 Mar


I have the habit of freezing anything that I am not using or can’t give away.

I found a package of cooked hamburg, onions and mushrooms.

Alas, a pizza was formed.

One ten inch pizza pan

Just a very thin layer of crisco for the bottom of the pan

1/2 pound pizza dough spread out in the pan

12 slices mozzarella cheese divided between the top layer of the dough and the top layer of the pizza.

Put 2 cups of the cooked hamburg, mushroom and onion mixture on the dough and mozzarella cheese

Sprinkle with a layer of Parmesan cheese

Sprinkle with 1/2 teaspoon garlic powder and 1/4 teaspoon oregano

Top with the remaining mozzarella cheese

Bake at 475 degrees on the bottom shelf in the oven.

Start looking after 11 minutes

This may take a little longer and but it’s so worth it to have the crispy crust.

Puttanesca Pizza

27 Feb



My Mom would make this all the time when her garden was in full bloom.

She made it with whatever vegetables where plentiful, thats what I do now.

It always changed a little but still delicious.

Once you make the puttanesca you can use it as a main dish, side dish or even a pizza.

So in this blog you are getting a two for one recipe.

One is the puttanesca and then the pizza.

Two eggplant cut into cubes

Two teaspoons salt

3 tablespoons oil

4 cloves garlic

One large diced onion

1 zucchini cut into cubes

1 large red pepper cut into cubes

4 anchovy fillets, smashed

2 cans Rotelle diced tomatoes with chilis

3/4 cup pitted Kalamata olives

3 tablespoons capers with the brine

20 yes 20 basil leaves cut into pieces

Mix the eggplant with the salt and set in a strainer.

Heat the oil in a stir fry pan

Add the onion and garlic

Cook for two or three minutes

Add the eggplant. Do not rinse it.

Stir fry for five minutes till the eggplant starts to look cooked

Add the one teaspoon of sugar to the eggplant

Add the pepper and zucchini and stir fry another five minutes

Add the diced tomatoes, basil, capers, olives and anchovies.

Let everything simmer till the vegetables are cooked

Set aside.

One pound of pizza dough

Crisco to grease the bottom of the pans

16 slices of munester cheese

1/2 cup grated Italian cheese

6 cups of Puttanesca

Grease two nine inch pizza pans

Divide the dough into the two pizza pans and flatten out to make a nice crust

Put 4 slices of cheese on the crust

Add the three cups puttanesca

Top with the 1/4 cup  Italian cheese cheese and the four slices of munester cheese

Repeat for the next pie

Preheat the oven to 475 degrees

Put the oven rack on the lowest level in the oven

Put the pizza on the bottom rack and cook for ten minutes

Start checking every three minutes until the bottom crust is a nice medium brown

You’re going to love this.






Brussel Sprout Pizza

10 Jan


My son had this pizza in New Hampshire.

He came home and told me about it and this is my version.

One pound of pizza dough

15 cloves of garlic confit

One recipe of Bechamel sauce

One large package of sliced raw brussel sprouts.

I love the precut sprouts.

6 tablespoon grated Italian cheese

8 ounces shredded mozzarella cheese

1/4 pound of diced bacon

Preheat the oven to 450 degrees

Place the oven rack on the lowest level of the oven.

Fry the diced bacon till you have crisp little pieces.

Drain the oil and mix the bacon with the shredded brussel sprouts

Grease the bottom of a pizza pan with a thin layer of Crisco

Stretch out the dough to the corners of the pan.

Smash the soft garlic in a bowl and spread over the dough evenly

Add the brussel sprout and bacon over the garlic

Season with salt and black pepper

Put it into the oven on the bottom rack for six or seven minutes to start cooking the crust.

The crust should be light brown.

Take out of the oven and taste the sprouts to make sure they are seasoned enough.

Add the bechamel sauce and top with the mozzarella cheese

Put it back into the oven and back for another 6 or 7 minutes or until the crust is crisp and brown and all the cheese is melted.

This is pretty good and another way to eat vegetables.

Lets not talk about the oil, butter and cheese.

This is pizza!

Bechemal Sauce Recipe

2 tablespoons butter

2 tablespoons flour

1 1/4 cups of hot milk

6 tablespoons grated Italian cheese

Melt the butter

Add the flour and mix well  about 2 minutes. Stir constantly

Add the hot milk and keep on stirring till it starts to thicken.

Boil for 2 to 3 minutes

Add the grated cheese and adjust the salt and  black pepper.

This is a great quick sauce with whatever kind of cheese you like.

Fresh Tomato and Garlic Pizza

29 Nov

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There is a bakery that makes this pizza and I had to copy it.

One pound of pizza dough

Crisco to grease the pan

Four thin sliced tomatoes

2 teaspoons crushed garlic

1/3 cup olive oil

1/2 teaspoon salt

1/4 teaspoon oregano

1/4 teaspoon garlic salt

1/4 teaspoon red pepper flakes

2 big handfuls of grated cheese

Preheat the oven to 450 degrees

Grease the pan with Crisco

Press the dough into the pan

Toss the tomatoes, garlic, oil, salt, pepper, garlic salt and oregano together.

Layer the tomatoes neatly on the dough.

Add all the remaining oil

Cover with the grated cheese

Bake on the bottom rack of the oven for 15 to 20 minutes.

Check the bottom of the crust because it has to be brown to be crispy.

Every oven is different so cooking times really vary but always start checking early.