Pizza with Onion and Bacon

Ingredients: 200 gram diced bacon, 2 onions, 3 spring onions, 1 green pepper, pizza dough, 250 ml crème fraîche, 1 egg, salt, pepper, grated mature cheese,

Number of persons: 4

Preheat the oven to 200 degrees. Bake in a hot frying pan 250 gram diced bacon until crisp. Add 2 onions cut in rings, 3 chopped spring onions and 1 chopped green pepper and fry until the onion is soft. Let it cool down. Roll the pizza dough on a baking tray. Beat 250 ml crème fraîche with 1 egg and bring to taste with salt and pepper. Cover the pizza dough with this mixture. Put the bacon and onions on the pizza dough. Sprinkle grated mature cheese over it. Place the baking tray about 20 minutes in the preheated oven. Enjoy!

Pizza Calzone with White Cabbage

Ingredients: 1 onion, 100 grams diced ham, 5 chipolata sausages, 300 g white cabbage, 1 package fresh pizza dough with tomato sauce, grated cheese,

Number of persons: 3

Preheat the oven to 200 degrees. Bake in hot oil 1 chopped onion cut with 100 grams diced ham until the onion has softened. Meanwhile remove the skin of 5 chipolata sausages and make small pieces of it. Put it in the pan with the onions and stir fry to brown. Add 300 grams chopped white cabbage and stir until it is soft. Add 1 jar tomato sauce and stir well and also heat well. Put the fresh pizza dough on a surface and cut it into three. Place on the three parts a the cabbage mixture and fold it and close it. Sprinkle grated cheese over it. Place the pizza calzones on a baking tray. Place the baking sheet about 20 minutes in the preheated oven. Enjoy!

Pizza with Artichoke and Bacon

Ingredients: 1 package fresh dough for savory pie, mustard, mozzarella, 1 red onion, 1 grilled pepper, 1 tin artichoke hearts, 100 grams bacon,

Number of persons: 3

Preheat the oven to 200 degrees. Spread the fresh dough (for savory pie) with mustard. Sprinkle with chopped mozzarella. Spread one half with 1 chopped red onion, 1 chopped grilled pepper, chopped artichoke hearts (1 can) and 100 grams sliced bacon. Fold the other half of dough over the ingredients and fold the edges properly closed. Put the pizza in the preheated oven for about 30 minutes. Sprinkle grated cheese if you like. Enjoy!

Pizza Calzone with Spinach

Ingredients: 250 grams diced bacon, 1 onion, thyme, 300 grams spinach, salt, pepper, nutmeg, 250 grams ricotta, 3 sun-dried tomatoes, 50 grams grated cheese, 1 egg, ready-made pizza dough,

Number of persons: 2

Bake 250 gram diced bacon until crispy. Scoop it from the pan and keep aside. Heat oil in a pan again. Bake 1 chopped onion with thyme until the onion is soft. Add gradually 300 grams spinach and stir until the spinach has shrunk. Bring to taste with salt, pepper and nutmeg. Stir the diced bacon to the spinach. Let the spinach mixture to cool.

Mix 250 grams ricotta with 3 finely chopped sun dried tomatoes, 50 grams grated cheese and 1 egg. Pour this mixture through the spinach mixture (when this is cool enough).

Preheat the oven to 200 degrees. Roll the pizza dough and cut it into 2 pieces. Put on both pieces of the spinach mixture and fold the dough over the spinach. Put the Pizza Calzone on an oven plate and place it about 25 minutes in the preheated oven. Enjoy!

YOU CAN MEXICAN PIZZA

Sex you can, yes you can!

Buenas noches, senoritas! There is plenty of room at mi casa y mi cama for a little bit of this and a whole lot of that. Considering how simple, fast and cheap these pizzas are to create, we can make them all night long. So feel free to invite some of your sexy amigas along. I’m selfless enough to share myself with all of you. It’s what Jesus would have done. And isn’t that what it’s all about? Screaming “Oh God!” or “Dios mio!” into the night demonstrates family values. So let’s do our part. Together we can make this world a more pleasurable place.

Total time: approximately 15 minutes
Projected cost: $5
Drinking Buddy: Beer or tequila

Ingredients (serves 2):
1. 2 medium-sized flour tortillas
2. ½ can of black beans
3. 1 jalapeño de-seeded chopped
4. 1 tomato chopped coarsely
5. 2 handfuls of shredded jack cheese
6. ½ an sliced thinly
7. 2 sprinkles of Menudo mix

Step 1
Preheat an oven or toaster oven to 375 degrees F. Use a fork to spread out a ¼ can of black beans on each tortilla, using as little of the bean liquid as possible. Scatter the jalapeño and tomato evenly over the beans. Place the cheese evenly above and crown it with a sprinkle of menudo mix.

Step 2
Throw the Mexican pizzas in the oven and bake until the cheese melts and the tortillas brown and harden (approx 12 minutes). Remove from the oven and artfully place the avocado slices over the pizzas and chop into quarters and serve. Ole!

DON’T MAKE ME BAGEL PIZZA

Unlike TLC, I am too proud to beg.

You should know better than to beg. There is clear a disconnect with your mastery of the CTB philosophy. When you serve that special someone amazing food than you won’t have to beg. It is your date who will beg you for more whether that is a second helping of bagel pizzas or another screaming orgasm. Groveling doesn’t suit you. That’s for the people who can’t close the deal in good faith. Be grateful there are chumps out there on their knees looking pathetic and sexually frustrated. They suffer so you don’t have to. Just do the voodoo that you do in the kitchen and the bedroom. This recipe is so fast and impressive that you can’t help but reap the rewards. Reap away, reaper.

Total time: approximately 10 minutes
Projected cost: $6
Drinking Buddy: Red wine or beer

Ingredients (serves 2):
1. 2 small handfuls of fresh basil leaves
2. 2 large handfuls of shredded mozzarella cheese
3. 1 bagel
4. 1 tomato sliced thinly
5. 2 large handfuls of spinach
6. 1 mushroom sliced thinly
7. ½ an avocado sliced thinly
8. Butter to spread on bagel

Step 1
Slice the bagel in half. On each side, spread a thin layer of butter, place tomatoes, spinach, avocado, layer of mozzarella, basil leaves, and mushrooms. Pat in all down with your hands so everything bakes in place.

Step 2
Throw the bagel pizzas in the toaster of oven and toast on medium-dark setting. Remove pizza when the cheese browns. Serve up on a plate with your whole night ahead of you.

Thai Tofu & Peanut Pizza

This is the 2nd time we’ve made this recipe. The first time we used chicken (like the recipe originally called for), but this time decided tofu worked better. Even my tofu-hating sister ate it and didn’t complain! Must have been some pretty good tofu!

Thai Tofu & Peanut Pizza

Recipe from Rachel Ray, with adjustments. Makes 2-4 servings.

INGREDIENTS
1 lb pizza dough
1/2 cup Chinese duck sauce or plum sauce
1/2 teaspoon red pepper flakes
1/2 red bell pepper, cored, seeded, and thinly sliced
1 tablespoon vegetable oil
2 tablespoons soy sauce
1 tablespoon peanut butter
2 teaspoons hot sauce
2 tablespoons honey
1/2 block firm tofu, cut into 1/4-inch cubes
2 tablespoons cider vinegar
1/4 seedless cucumber, peeled and cut into matchsticks
4 scallions, white and green parts, chopped
1 cup bean sprouts, a couple of handfuls
fresh cilantro leaves, chopped
1/4 cup peanuts, chopped

DIRECTIONS
Preheat the oven to 425°F. Roll the pizza dough on a pizza pan or cookie sheet. Top it with duck or plum sauce, spreading it around like you would pizza sauce. Sprinkle the pizza with some red pepper flakes, then top it with the bell peppers. Bake until golden and bubbly, 15 to 17 minutes.

In a small bowl, combine the vegetable oil, soy sauce, and peanut butter with the hot sauce. Use the microwave to loosen up the peanut butter if it is too cold to blend into sauce; 10 seconds ought to do it. Coat the tofu cubes evenly with the mixture and let it stand for 10 minutes. Preheat a nonstick skillet over medium-high heat. Cook the tofu for 2 to 5 minutes on each side, or until browned.

While the tofu cooks, mix the honey and vinegar in a medium bowl. Add the cucumber and turn to coat in the dressing.

When the pizza comes out of the oven, top it with the chicken, scallions, sprouts, and cilantro. Drain the cucumbers and scatter them over the pizza. Garnish the pizza with peanuts, cut it into 8 wedges, and serve

Pizza with Eggs, Roasted Red Peppers, Olives and Arugula

I miss pizza. Poor Taylor (who can still eat pizza) misses pizza more than I do. So when I come across a pizza recipe that isn’t slathered in mozzarella, I jump on it. Like this recipe, found in the January issue of Bon Appetit. Only cheese on this baby is Parmesan, which is aged enough that it doesn’t harm my delicate stomach. Perfect.

Granted, it looks a bit out there. Eggs? On a pizza? Odd. But surprisingly good. And creative too – I mean, whoever though of strategically placing thick rings of red onion on the pizza to contain the eggs? Genius. Just be sure you have something underneath your pizza (like a rimmed baking sheet) to catch any egg that decides to escape.

The crust was a bit tough. Not sure if that was my fault or the recipe’s, but I have a pizza crust recipe that I think is much better. Next time we make this, and there WILL BE a next time, we’ll use that crust recipe instead.

Pizza with Eggs, Roasted Red Peppers, Olives and Arugula

Makes 2-4 servings. Recipe from Bon Appetit.

INGREDIENTS
Dough:
2 tablespoons warm water (115°F)
1/2 teaspoon active dry yeast
1 1/3 cups all purpose flour
1/3 cup whole wheat flour
1/2 cup cool water (65°F to 70°F)
1 teaspoon coarse kosher salt
Olive oil
Cornmeal (for sprinkling)

Topping:
Olive oil
3/4 cup drained roasted red peppers from jar, cut into 1/3-inch strips
1/3 cup Kalamata olives, pitted, quartered
1 cup Parmesan cheese shavings
1 1/2 teaspoons chopped fresh rosemary
4 large red onion rings (each 3 1/2 to 4 inches in diameter and 1/2 inch thick)
4 large eggs
2 cups (lightly packed) arugula

DIRECTIONS
For dough: Pour 2 tablespoons warm water into large bowl of stand mixer fitted with dough hook; sprinkle yeast over. Let stand until yeast dissolves, about 15 minutes (mixture will not be foamy). Add both flours, 1/2 cup cool water, and 1 teaspoon coarse salt; mix on medium-low speed 4 minutes. Let rest 5 minutes, then mix on medium speed until dough is smooth, elastic, and slightly sticky, about 3 minutes.

Lightly oil medium bowl. Gather dough into ball and transfer to prepared bowl; turn to coat with oil. Cover bowl with plastic wrap and let rest at room temperature 30 minutes. Chill dough overnight. DO AHEAD: Can be made 2 days ahead. Keep chilled.

Transfer bowl to warm draft-free area and let dough rise, covered, until very slightly puffy, at least 2 hours.

For topping: Place pizza stone or rimless baking sheet in oven; preheat to 500°F. Sprinkle pizza paddle or another baking sheet generously with cornmeal. Roll out dough on lightly floured surface to 12-inch round; transfer to paddle. Brush dough with oil; scatter peppers, then olives over. Sprinkle with Parmesan and rosemary. Arrange onion rings atop pizza, spacing apart. Slide pizza onto stone or baking sheet in oven; bake until lightly browned but not crisp, about 7 minutes. Remove pizza from oven and gently crack 1 egg into each onion ring. Return pizza to oven and continue to bake until eggs are softly set and crust is golden, about 6 minutes. Sprinkle pizza with salt and pepper. Scatter arugula over.

Bell Pepper Red Onion and Goat Cheese Pizza

Pizza again! We’ve definitely been exploring the nearly-cheeseless pizzas lately, as they satisfy both of our constant cravings for pizza. My cravings because pizza is something I can’t have unless it has very little or no cheese (rare), and Taylor craves it because I can’t have it he doesn’t get it often and goes through withdrawal. Poor guy. All he wants is his pizza. Lucky for him, I found this recipe, which is mozzarella free, only boasting a sprinkling of my favorite, goat cheese. And while there are no eggs on this one, it’s still a feast for the eyes and the stomach.

My favorite pizza of all time just might be Pizza Bianca from this recipe. Seriously, the best pizza ever. But it has slightly too much cheese for me, the mozzarella really puts it over my cheese tolerance level. But, I did steal one thing from that recipe and have adapted and claimed it as my own: the crust. It’s perfect. Delicious. Crisp. And with the addition of some fennel and thyme, this is not your plain old pizza crust. If you’ve got the time, definitely give the from-scratch crust a go. It’s well worth the extra effort.

Bell Pepper, Red Onion, and Goat Cheese Pizza

Makes 2-4 servings (depending on how hungry you are and how big you roll it). Recipe adapted from Epicurious.

INGREDIENTS
Crust:
3/4 cup warm water (105°F to 115°F)
1 1/2 teaspoons dry yeast (from 1 envelope)
1 tablespoon extra-virgin olive oil
1 teaspoon salt
1 3/4 cups (about) unbleached all purpose flour
1 teaspoon whole fennel seeds
1 teaspoon dried thyme

Topping:
1/4 cup olive oil
3 garlic cloves, minced
1 teaspoon red pepper flakes
2 cups (packed) baby spinach leaves (1 1/2 to 2 ounces)
1 1/2 cups thickly sliced mushrooms (5 to 6 ounces)
1/2 cup drained roasted red peppers from jar, cut into thin strips
1/2 cup paper-thin red onion slices
8 large fresh basil leaves, cut into thin strips
5-ounce package soft fresh goat cheese, coarsely crumbled

DIRECTIONS
For crust:
Pour 3/4 cup water into large bowl. Sprinkle yeast over; stir to blend. Let stand 10 minutes to dissolve yeast. Add oil, salt, and herbs, then 1 1/2 cups flour. Stir until well blended (dough will be sticky). Turn dough out onto generously floured surface and knead until smooth and elastic, adding just enough flour to prevent dough from sticking, about 5 minutes (dough will be soft). Shape dough into ball; place in large oiled bowl and turn to coat. Cover bowl with kitchen towel. Let dough rise at cool room temperature until almost doubled, about 2 hours. Punch dough down; form into ball. Return to bowl; cover with towel and let rise until doubled, about 3 hours.

Preheat oven to 425°F. Punch down dough. Form into ball; place on floured work surface. Cover with kitchen towel; let rest 30 minutes. Sprinkle rimless baking sheet with cornmeal. Roll out dough on floured surface to 13-inch round. Transfer to baking sheet.

Mix olive oil, red pepper flakes, and minced garlic in small bowl, and set aside.

Bake crust for 5-7 minutes or until just set. Remove from oven and brush 2 tablespoons garlic oil evenly over crust. Top with spinach leaves, then sprinkle with sliced mushrooms, roasted red peppers, red onion slices, fresh basil, and crumbled goat cheese. Drizzle pizza evenly with remaining garlic oil.

Bake pizza until crust is crisp and cheese begins to brown, 15-18 minutes. Transfer pizza to board. Cut into wedges and serve warm.

Artichoke Heart, Olive, and Goat Cheese Pizza

When you have a good foundation, you can build just about anything. Like cupcakes. Once you have your fail-safe vanilla/chocolate cupcake base, you can experiment with flavors to your heart’s content.

Same is true for pizza. I’m in love with this crust. It’s crisp, flavorful, and complex. It could practically pass as focaccia, delicious without any toppings at all. Granted, it requires most of the day as far as planning ahead, but the results are well worth it.

This time, we topped the crust with some artichoke hearts, kalamata olives, sundried tomatoes, and as always, goat cheese.

Quite the tasty treat! And while it doesn’t quite satisfy Taylor’s constant craving for greasy pepperoni pizza, it sure hit the spot for me. I’d never been one for red sauce pizzas, so for me, this is the pizza of my dreams.

Artichoke Heart, Olive, and Goat Cheese Pizza

Makes 2-4 servings (depending on how hungry you are and how big you roll it).
INGREDIENTS
Crust:
3/4 cup warm water
1 1/2 teaspoons dry yeast (from 1 envelope)
1 tablespoon extra-virgin olive oil
1 teaspoon salt
1 3/4 cups (about) unbleached all purpose flour
1 teaspoon whole fennel seeds
1 teaspoon dried thyme

Topping:
2 teaspoons olive oil
2 teaspoons minced fresh rosemary or 1 teaspoon dried rosemary
3 cloves garlic, minced
1 can (14 ounces) water-packed artichoke hearts, drained
3 slices oil-packed sun-dried tomatoes, drained
2-1/2 ounces soft goat cheese, sliced or crumbled
10 kalamata olives, pitted and halved (about 1/4 cup)

DIRECTIONS
For crust:
Pour 3/4 cup water into large bowl. Sprinkle yeast over; stir to blend. Let stand 10 minutes to dissolve yeast. Add oil, salt, and herbs, then 1 1/2 cups flour. Stir until well blended (dough will be sticky). Turn dough out onto generously floured surface and knead until smooth and elastic, adding just enough flour to prevent dough from sticking, about 5 minutes (dough will be soft). Shape dough into ball; place in large oiled bowl and turn to coat. Cover bowl with kitchen towel. Let dough rise at cool room temperature until almost doubled, about 2 hours. Punch dough down; form into ball. Return to bowl; cover with towel and let rise until doubled, about 3 hours.

Preheat oven to 425 degrees F. Punch down dough. Form into ball; place on floured work surface. Cover with kitchen towel; let rest 30 minutes. Sprinkle rimless baking sheet with cornmeal. Roll out dough on floured surface to 13-inch round. Transfer to baking sheet.

Mix olive oil, rosemary, and garlic in small bowl, and set aside.

Bake crust for 5-7 minutes or until just set. Remove from oven and brush 2 tablespoons garlic oil evenly over crust. Sprinkle with artichoke hearts, olives, sundried tomatoes, and crumbled goat cheese. Drizzle pizza evenly with remaining garlic oil.

Bake pizza until crust is crisp and cheese begins to brown, 15-18 minutes. Transfer pizza to board. Cut into wedges and serve warm.

Strawberry, Arugula, and Goat Cheese Pizza

I was going to post this earlier this week but thought if I did two pizza posts in a row it’d look like that was all we eat. Though honestly, it’s a stretch to call this a pizza. More like a flatbread with strawberry salad on top. Either way, it’s delicious and refreshing, and a perfect way to make the most of the beautiful strawberries that are now in season.

Sometimes I wonder where these recipes come up with their serving sizes. Sure, it’s from Cooking Light, but 6? I’m a light eater and I ate half this pizza with ease. I’ll be generous and say 3-4 servings if you have a side dish of some sort (but what? you’ve already got your salad!), but just know that if you’re hungry, you’re going to be left wanting more with more than 2 people eating this. Just a heads up. :)

Strawberry, Arugula, and Goat Cheese Pizza

Makes 3-4 servings. Recipe adapted from Cooking Light.

INGREDIENTS
Crust:
3/4 cup warm water
1 1/2 teaspoons dry yeast (from 1 envelope)
1 tablespoon extra-virgin olive oil
1 teaspoon salt
1 3/4 cups (about) unbleached all purpose flour
1 teaspoon whole fennel seeds
1 teaspoon dried thyme

Topping:
1/3 cup (3 ounces) crumbled goat cheese
1 cup sliced strawberries
1 cup trimmed watercress, arugula, or other leafy green
1/2 teaspoon extra-virgin olive oil
1/2 teaspoon fresh lemon juice
Dash of salt
Dash of freshly ground black pepper
1/4 cup (1 ounce) shaved fresh Parmigiano-Reggiano cheese
3 tablespoons toasted almonds or pistachios, chopped

DIRECTIONS
For crust:
Pour 3/4 cup water into large bowl. Sprinkle yeast over; stir to blend. Let stand 10 minutes to dissolve yeast. Add oil, salt, and herbs, then 1 1/2 cups flour. Stir until well blended (dough will be sticky). Turn dough out onto generously floured surface and knead until smooth and elastic, adding just enough flour to prevent dough from sticking, about 5 minutes (dough will be soft). Shape dough into ball; place in large oiled bowl and turn to coat. Cover bowl with kitchen towel. Let dough rise at cool room temperature until almost doubled, about 2 hours. Punch dough down; form into ball. Return to bowl; cover with towel and let rise until doubled, about 3 hours.

Preheat oven to 425 degrees F. Punch down dough. Form into ball; place on floured work surface. Cover with kitchen towel; let rest 30 minutes. Sprinkle rimless baking sheet with cornmeal. Roll out dough on floured surface to 13-inch round. Transfer to baking sheet.

Bake crust for 10-12 minutes or until just set. Remove from oven and sprinkle with crumbled goat cheese. Combine strawberries, greens, olive oil, juice, salt, and black pepper; toss gently to coat. Arrange strawberry mixture evenly over goat crust. Sprinkle pizza with Parmigiano-Reggiano and nuts. Cut into wedges. Serve immediately.