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Grilled Vegetable Pizza

8 Feb


I feel like my life is in the grocery store  but I find some really good things.

This week I found the grilled frozen vegetables in Trader Joes.

I made them  with my salmon and still had leftovers.

Do I ever waste anything?  No.

Grease the bottom of a  9 x 13 baking pan with Crisco

One pound of pizza dough

Ten to twelve slices of thin cut Genoa salami to cover the entire surface os the dough

Layer the frozen , now defrosted ,vegetables on top of the salami

One thin sliced red onion

1/2 pound muenster cheese

1/4 pound provolone cheese

1/4 cup parmesan cheese

Preheat the oven to 475 degrees

Place in the oven on the bottom rack and bake for 15 to 20 minutes

Make sure the bottom crust is brown and crisp

A Vegetable pizza was never better



Matthews Bolognaise Calzone

31 Aug


I made Bolognaise and gave a container to all my children.

Matthew decided to make a calzone with it and I have to post it because it was so delicious.

One half a pound of pizza dough

Three to four heaping tablespoons of COLD bolognaise

1/4 pound mozzarella cheese

Two slices Muenster or Provolone cheese

One tablespoon Parmesan Cheese

Preheat the oven to 500 degrees.

Grease a pizza pan with Crisco just in the calzone spot.

Flatten out the dough to the size of a big dinner plate

Place the cheese in the middle then add the bolognaise

Fold the top dough over the filling then fold the bottom dough over that,

Its like you are folding a business letter into thirds.

Take the sides and flatten them and fold them under the calzone that only has one layer of dough.

Now you have a pretty pouch

Place on the baking pan

Bake for about 8 minutes then turn the temperature down to 450 degrees for another ten minutes or until the calzone in nice and brown.

This is a showstopper


Pizza and eggs

29 Aug


Don’t go yuck yet

There is a bakery called Calvitos and they make a tomato garlic pizza to die for.

So I bought a pizza and with the couple of slices left over we had breakfast

Heat the pizza in the toaster oven

Fry one or two eggs and place on the pizza

Garnish with avocado slices

Top with some hot sauce and it is a delicious meal

This was so good it is blog worthy.

Tomato and Mozzarella Salad Pizza

20 Jul


I made a huge tomato salad a couple of days ago and got tired of eating it but I never get tired of pizza.

One pound of good pizza dough

Crisco to grease the pizza pan

The tomato salad was to easy.

Four packages of grape tomatoes

Two containers of small mozzarella balls

1/2 teaspoon garlic powder

1/2 teaspoon salt and pepper

12 fresh basil leaves

1/2 teaspoon oregano

1/2 cup olive oil

Mix well

Strain the oil off the salad and save it.

Heat the oven to 475 degrees

Grease the 9×12 pan with the crisco

Spread the dough in the pan.

Place three to four tablespoons of the salad oil on the pizza crust and spread evenly.

Start placing the tomatoes and cheese on the dough.

This is where my craziness comes out because I had to line up all the tomatoes and then line up all the cheese until everything was even.

It did look pretty.

Drizzle with a couple more tablespoon of the  salad oil.

Bake for about 15 minutes on the bottom oven rack.

Make sure the crust is nice and brown.

You can also add leftover chicken or shrimp but my favorite is plain.

Save the leftover oil for frying, it is delicious.



English Muffin Pizzas

15 Apr


My Mom used to make these all the time and we all loved them.

6 English muffins , split into 12

One can of tomato sauce

Grated parmesan cheese


garlic powder

olive oil

Grated mozzarella cheese

Preheat the oven to 350 degrees

Lightly toast each muffin

Place on a cookie sheet with the nooks facing up

Spread each muffin with one to two tablespoons tomato sauce

Sprinkle with oregano

Sptinkle with garlic powder

Sprinkle with the parmesan cheese

Sprinkle with the mozzarella

Drizzle with the olive oil

Bake in the oven until the cheese is melted and bubbling hot about 12  to 15 minutes

I serve these with a small handful of salad on top

Broccoli and Cheese Calzones

6 Apr


One pound of pizza dough

One bag of frozen broccoli crowns defrosted.

4 cloves chopped garlic

6 tablespoons olive oil

One teaspoon salt

1/2 teaspoon red pepper flakes

Four slices provolone cheese cut in half

Four slices Muenster cheese cut in half

Preheat the oven to 450 degrees

Grease a pizza pan with crisco

Set on the side.

Heat the olive oil and brown the garlic.

Add the defrosted broccoli and stir fry for three to four minutes

Add the salt and pepper.

Taste to see if you would like more salt.

Cut the dough into 8 pieces,

Flatten each piece into a thin disc.

Place one half a slice of the provolone and Muenster cheese on each piece of dough.

Top with the broccoli.

Fold over like a turnover making sure it is sealed and place on the pizza pan.

Make sure you use all the broccoli in the eight calzones because you want a full calzone so stretch the dough a little.

Believe me it works and the calzone will be nice and full.

Bake for 12 to 14 minutes or until they are nice and brown.

My family likes them a little light and underdone.

I’ll eat them anyway they come out because I love them.

Asparagus Pizza

4 Apr


This is a great brunch pizza.

One pound pizza dough

Crisco for the bottom of the pan

Two bunches of cleaned , washed thin asparagus

1/2 pound prosciutto ham

3/4 pound ricotta cheese

Three gloves of browned diced garlic plus 1/2 teaspoon garlic powder

1/2 teaspoon salt

1/2 teaspoon black pepper

1/2 cup grated Romano cheese

12 ounces grated mozzarella cheese

1/2 pound shredded provolone cheese

1/4 pound shredded Muenster cheese

Olive oil for drizzling on top

Preheat the oven to 475 degrees

Grease a 9 x 13 pan with the Crisco oil

Stretch the pizza dough to fit into all the corners of the pan

Place the prosciutto ham in a  single layer on the dough.

Add the ricotta cheese and spread out evenly over the ham.

Layer the asparagus over the ricotta in another even layer.

Sprinkle with the garlic, garlic powder, salt, pepper and Romano cheese

Spread all the other cheeses on top and spread evenly

Top with a sprinkle of olive oil.

Bake  on the bottom shelf for 15 minutes or until the bottom crust is golden brown.

Make sure you use thin asparaus not the thick ones.