Tag Archives: pizza

Greek Vegetable Pizza

Like having a Mediterranean garden on a little island of dough.

We can’t eat meat all the time, no matter how much we wish it was possible. For those times when the circles of meatlessness and pizza overlap on your Venn diagram of hunger (how’s that for an intelligent reference) try our vegetable version. With classic Greek flavors this easy crowd pleaser is also great for using up leftover veggies (zucchini, peppers, extra greens, scallions, we could go on…) with minimal effort and maximum results.

Equipment Needed: Baking Sheet or Pizza Pan or Pizza Stone, Chef’s Knife, Cutting Board, Tongs, Mixing Bowl, Plastic Wrap, Serving Spoon

Serving Suggestion: Family Style

Servings: 4 people (or 2 Brown Brothers)

Suggested Wine Pairing: Pinot Grigio, Sauvignon Blanc, Pinot Noir, Beaujolais

Suggested Beer Pairing: Pilsners, Light Lagers  

Ingredients:

  • 1 pre-made ball of pizza dough (about $1.99/package)
  • 1 medium red pepper ($3.99/lb)
  • 1 small onion ($0.99/lb)
  • 1 C pitted olives ($5.99/lb)
  • 1/2 C sundried tomatoes (about $5/3 oz jar)
  • 6 oz feta cheese ($7.99/lb)
  • 1/2 C  our roasted garlic and artichoke cream (you can just mince artichokes with olive oil or buy a spread if you prefer)(about $6/8 0z jar)
  • 1 TSP dried oregano ($3.50/1 oz jar)
  • Salt
  • Pepper
Preparation:
  • Preheat your oven to 425°F.
  • Before anything else, wash off your red pepper and put it directly over the burner on your stove. If you don’t have a gas stove, pop into the oven directly on the baking rack for about 10-15 minutes. You want the skin to start burning and blistering so keep a close eye on it and rotate when one side gets too done; a crackling, popping noise means you’re headed in the right direction.

Let the pepper char up completely on each side before you turn it.

  • When your pepper is properly charred, put it in a bowl and cover with plastic wrap to sweat it out. While you’re waiting for it to steam peel and slice your onion crosswise into thin strips and do the same with your sundried tomatoes (the cutting into strips part, not the peeling part).
  • After about 5 minutes remove the pepper from the bowl, run it under hot water and rub the skin off. Cut in half lengthwise, remove the ribs and seeds and slice into thin strips lengthwise.
  • Peel your onion and slice it into thin discs, halfwise.
  • Throw a little flour on your baking sheet and spread out the pizza dough into the shape your heart desires. Drizzle some olive oil over the top and pop it into the oven for 5 minutes to let it firm up a bit.
  • Take the dough out and coat it with your artichoke spread. Layer on the red pepper strips, onion discs, sundried tomatoes and olives.

Crush the olives before you put them on so they cook down better and cover more pizza real estate.

  • Crumble some feta over the whole lot and sprinkle some dried oregano evenly over the top. Pop it back in the oven for another 10 minute, or until the crust is crisped to your liking. Pull it out, slice it up and take it down.

You could buy the pre-crumbled stuff but where's the fun in that?

Chicago-style Deep Dish Pizza

Red checkered tablecloth sold separately.

Living in New York we’ve come to realize that pizza allegiances border on religious zealotry to which we say, why restrict yourself when it comes to pie? Thanks to Jake’s friend Sandy’s suggestion we tried making a deep dish pizza in a cast iron skillet and, to no one’s surprise, the woman was right. It’s almost too easy, which is to say, why aren’t you making one right now?

Equipment Needed: Cast Iron Skillet, Frying Pan, Mixing Bowl, Chef’s Knife, Cutting Board, Microplane,Wooden Spoon

Serving Suggestion: Family Style

Servings: 4-6

Suggested Wine Pairing: Chianti, Montepulciano d’Abruzzo, Cabernet Sauvignon

Suggested Beer Pairing: Red Ales, less-hoppy Pale Ales, Brown Ales, Amber Ales

Ingredients:

  • 1 pre-made ball of pizza dough (we used a garlic herb dough that suited us just fine)(about $1.99/package)
  • 1 lb Italian sausage ($3.99/lb)
  • 1 small bunch of broccoli ($2.99/bunch)
  • 1  small onion ($0.99/lb)
  • 1 small red bell pepper ($2.99/lb)
  • 1 lb fresh mozzarella ($7.99/lb)
  • 3 cloves garlic ($2.99/lb)
  • 2 TBSP fresh rosemary ($1.50/bunch)
  • 1 – 28 oz cans of crushed tomatoes ($2.19/each)
  • 1/3 C shredded Parmigiano-Reggiano cheese ($12.99/lb)
  • extra virgin olive oil ($9.99/32 oz)
  • Salt
  • Pepper

Preparation:

  • Preheat your oven to 400° F.
  • Mince your garlic cloves and rosemary together to get them as fine as possible.
  • Put a frying pan over medium heat and add a little olive oil to the bottom to help keep things moving. Remove the sausages from their casings, throw them in the pan and break them up with your spoon. Toss in the garlic and rosemary and cook until lightly browned (about 5-8 minutes).

Be careful not to overcook the sausage, it's still going in the oven once you're done here.

  • While the sausage is cooking away, pour about 2 tablespoons of olive oil into your cast iron skillet. Rub the oil around the pan so the sides and bottom are evenly coated. Proceed to spread the pizza dough across the bottom and up to the top of the skillet’s rim. Remember, this is a deep dish so you want to make a crust that can support the mountain of toppings you’re about to add.

You're gonna need to work the dough a bit to get it to stay up along the sides.

  • Cut your mozzarella into 1/8th inch – 1/4 inch slices and line the bottom of the crust. That’s right, traditional Chicago deep dish puts the cheese on first. Here’s a towel to wipe up your mind that just got blown all over.

We highly recommend splurging on the freshest mozzarella you can find for this one; it's a noticeable difference.

  • Slice up your onion and pepper into thin strips and cut your broccoli into small florets. Spread these veggies evenly over the top of the cheese.
  • Open the can of tomatoes and pour them into a large mixing bowl. Add a pinch of salt and pepper, and some crushed red pepper if you want to give it a little kick. When the sausage is done pour it in with the tomatoes and stir everything together. Spoon it into the pie to cover everything and make sure to distribute the sauce evenly for uniform cooking.

Spread the sauce evenly and fill every space not occupied by cheese or veggies.

  • Pop that monster into the oven for about 20 minutes. You’ll have to check in on your pizza around 18 minutes and every couple of minutes after that to make sure things are cooking evenly. The crust should be crispy and the sauce should be bubbling when it’s done. Grate on some Parmigiano to finish things off and let it rest for about 10 minutes to allow the toppings to set up a bit for easier serving and eating; the skillet will keep it warm.

Rustic Italian Flatbread

All of your basic food groups on one delicious slice.

Not sure if you noticed lately but it’s pretty f**king hot out. This meteorological fact combined with our recent penchant for pre-made pizza dough has forced us to make quick and easy dinners. Take your taste buds to the Italian countryside (as we imagine it) with this no-brainer “flatbread”. To keep things simple we opted for artichoke spread as the sauce and some fresh mixed greens from our CSA to make us feel better about eating half a pizza each.

Equipment Needed: Baking Sheet or Pizza Pan or Pizza Stone, Chef’s Knife, Cutting Board, Serving Spoon

Serving Suggestion: Family Style

Servings: We can take down a flatbread each (half a pizza for you lay people), but this could serve up to 4 normal people.

Suggested Wine Pairing: Chianti, Montepulciano D’Abruzzo, Old Vine Zinfandel

Suggested Beer Pairing: Pilsner, Lager, Lighter Ales  

Ingredients:

  • 1 pre-made ball of pizza dough (we used a garlic herb dough that suited us just fine)(about $1.99/package)
  • 1/3 lb thinly sliced speck (you could also use prosciutto or any other cured meat you prefer)(about $16.99/lb)
  • 4-6 oz Parmigiano Reggiano cheese (about $13.99/lb)
  • 2 C spring lettuce mix ($3.89/5 oz package)
  • 1/4 C flour ($1.89/2 lb)
  • 1/4 – 1/2 C artichoke spread (you can just mince artichokes with olive oil if you can’t find this)(about $6/8 0z jar)
  • 2 TBSP balsamic vinegar (about $6/17 oz bottle)
  • Salt
  • Pepper
Preparation:
  • Preheat your oven to 425°F.
  • Lay your speck out on the cutting board and slice it crosswise into 1/2 inch strips.

Slice the speck into thin strips for easier eating.

  • On your baking sheet toss some flour down and spread out the pizza dough out until it’s about 1/4 inch thick (roughly as thick as a book of matches).

Cut the dough in half or quarters if you want to do mini personal pizzas.

  • Cut the dough in half and reshape in any way you prefer (we prefer ovals).
  • Spread your artichoke dip evenly across the top of each piece and then layer the pieces of speck on top of that.
  • Top everything off with as much Parmigiano Reggiano as your little heart desires and pop it in the oven for 10-15 minutes, or until the crust is crispy.

We prefer a heavy hand with the cheese but you already knew that.

  • When the pizza is done, spread about a cup of greens across the top of each. Drizzle olive oil and balsamic vinegar over all of it. Cut into manageable pieces and serve.

There's no need for a side salad if you've got lettuce on your pizza.

Beef Bacon & Stilton Pizza

A mutt of culinary origins, but tastier than any purebred we've eaten. Wait, what?

We just recently started shopping at Trader Joe’s and yes, we know we’re about 10 years behind the times. Better late than never we say. We also say that their beef bacon may be one of the best things to happen to our ingredient arsenal. Paired with some good stilton and a little HP sauce and you’ve got the makings of a British-style steakhouse pizza. Yes, we totally made that up.

Equipment Needed: Baking Sheet or Pizza Pan or Pizza Stone, Frying Pan, Wooden Spoon, Chef’s Knife, Cutting Board, Serving Spoon

Serving Suggestion: Family Style

Servings: We can take down half a pizza each, but this could serve up to 4 people that aren’t pigs.

Suggested Wine Pairing: Chianti, Montepuciano D’Abruzzo, Cabernet Sauvignon, Malbec

Suggested Beer Pairing: Stouts, Porters, Brown Ales

Ingredients:

  • 1 pre-made ball of pizza dough (about $1.99/package)
  • 1 package of beef bacon (if you’re not near a Trader Joe’s, use regular bacon or roast beef (about $3/8 oz package)
  • 4-6 oz stilton cheese (you can use blue or gorgonzola if you can’t find stilton) ($12.99/lb)
  • 1 large onion ($0.99/lb)
  • 1/4 C flour ($1.89/2 lb)
  • 1/3 – 1/2 C HP Sauce (you can use A1 or your favorite steak sauce if you can’t find HP) (about $4/9 oz bottle)
  • 1 TBSP unsalted butter ($4.99/lb)
  • 2 TBSP balsamic vinegar (about $6/17 oz bottle)
  • 2 TBSP grade A honey ($4.19/12 oz)
  • Salt
  • Pepper
Preparation:
  • Preheat your oven to 425°F.
  • Peel and halve the onion then cut it into thin slices. Put your frying pan over medium heat and add the butter. Once it’s melted throw the onion in and give it a healthy dash of salt and pepper. Stir once every few minutes until they’re cooked down a decent amount (about 8 minutes)
  • Pour in the honey and balsamic vinegar. Continue cooking everything down, stirring occasionally until you’re ready to top your pizza.
  • On your baking sheet toss some flour down and spread out the pizza dough out until it’s about 1/4 inch thick (roughly as thick as a book of matches) (yes, that’s a random comparison).

Start at the center and push the dough out towards the edges for the best results.

  • Pour the HP sauce on the dough and spread it out evenly with a spoon.

Spread 'em...er...it. Spread it.

  • Layer the beef bacon  across the top, take your onions off the stove and spread them evenly too. (if you’re using beef bacon or roast beef there’s no need to cook it first. If you’re using regular bacon, you’ll need to fry it up before topping your pizza.)
  • Crumble the stilton over the whole lot and pop it in the oven for about 15 minutes or until the crust is crispy. Cut into quarters and serve.

Stilton: the British blue cheese.

Pita Personal Pizzas

Different preparation, different dining experience. Work with us here, people.

Introducing our new post category, the Righteous Remix, or leftovers for you laypeople. It’s the day after, there’s some remains from yesterday but you don’t want to just nuke ‘em and power through it. Give those scraps a little life with these quick and easy ideas to turn afterthoughts into an after party for your stomach. Tonight, it’s personal pizzas with the leftovers from yesterday’s pita wraps.

Equipment Needed: Baking Sheet, Spoon, Frying Pan, Cutting Board, Chef’s Knife, Basting Brush

Serving Suggestion: Individual Plating

Ingredients:

  • Leftover tzatziki sauce
  • Leftover pita filling
  • Leftover feta chese
  • Leftover Mediterranean-style pita bread
  • Olive oil
  • Any additional items you’d want to use as toppings (we sliced up some banana peppers).

Preparation:

  • Preheat your oven to 350° F. Brush olive oil on both sides of the pita bread and place on the baking sheet.
  • Spread an even layer of tzatziki sauce on top of each pita and top with leftover fillings and feta cheese. Place in the oven for 12-15 minutes until the bread is crispy. Cut into quarters for easy eating.