Tag Archives: pizza

Summer Vegetable Pizza

This pizza is bursting with fresh summer flavors … from the fresh basil pesto to the toppings of zucchini, tomato, red pepper, and mushrooms. I’ve never used the refrigerated dough balls before, but I figured if it was good enough for this Cooking Light recipe, I’d give it a shot. Sure, it’s a little more work than the ready-made pizza crusts, but the payoff is worth it! For only $1.70, I got one of the Safeway Select traditional pizza dough balls, which yielded a thick, chewy crust. I used my pizza stone to get a nice crunchy bottom to support all of my toppings and cheese. As with most moms, I was chasing after two kids while trying to make dinner—hence, the burned cheese. Oh well, it was still delicious!

Summer Vegetable Pizza

1 refrigerated fresh pizza dough
1 tbsp cornmeal
2-3 tbsp fresh basil pesto
½ red bell pepper, diced
1 small tomato, sliced
1 cup fresh mushrooms
½ zucchini, diced
Olive oil
1½ cups shredded mozzarella

1. Place a pizza stone or heavy baking sheet in oven. Preheat oven to 500° (keep pizza stone or baking sheet in oven as it preheats).

2. Put a piece of parchment paper sprinkled with cornmeal on a flat cookie sheet (using a cookie sheet will allow you to pick up and easily slide the pizza onto the pizza stone). With a little olive oil on your hands, form dough into a 14-inch circle.

3. Pierce the entire surface of the pizza dough liberally with a fork. Spread pesto sauce over crust, leaving a ½-inch border. Arrange the vegetables over the dough, and sprinkle evenly with cheese.

4. Carefully remove pizza stone from oven and slide pizza on top, parchment paper and all. Bake at 500° for 15-17 minutes or until the crust and cheese are browned. Brush edge of dough with olive oil. Slice and serve!

Pear and Prosciutto Pizza

One of my go-to weeknight meals is homemade pizza. And when I say “homemade,” I mean refrigerated pizza dough because really, who has an hour to let their dough rise when bedtime is at 7:30 p.m.? I like to use the Pillsbury Artisan Whole Grain Pizza Crust but any type of refrigerated dough works.

Because we have pizza so often, I’m always looking for unique toppings to shake things up. I saw this combination in Cooking Light and thought it sounded delightfully different. I made a few changes to the original recipe (refrigerated dough rather than from scratch, slight variation on the toppings, etc.), but we all agreed this would go into our regular rotation.

Pear and Prosciutto Pizza

Adapted from Cooking Light 

1 refrigerated pizza crust
6 oz crumbled goat cheese
3 oz thinly sliced prosciutto, chopped
1 ripe Bartlett pear, cored and thinly sliced
4 cups baby spinach
Balsamic glaze (I used Supremo Italiano Fig Glaze with Balsamic Vinegar)
Olive oil

1. Preheat oven to 400°. Roll out the crust in your pizza pan. Brush the crust with olive oil and prebake for 7 minutes.

2. Top the crust with the pears, prosciutto, and goat cheese and continue baking for 8-10 minutes or until the crust is golden brown.

3. Allow the pizza to cool just slightly before topping with the spinach. Drizzle the pizza with the balsamic glaze, and then cut and serve.

Stromboli to Feed a Crowd

My dad makes this stromboli whenever we need something relatively easy to feed a large (and sometimes picky) crowd. He also makes a super easy no-cook marinara that is slightly sweet, and it’s perfect with the stromboli. Instead of making one large stromboli, you can even split the dough ball and make up to four small stromboli, each with a different filling to satisfy even your pickiest eater.

For dinner at the beach last week, we made four stromboli, which fed nine adults and one toddler with plenty left over for lunch the next day.

Yields one stromboli

1 pizza dough ball (you can find these in most refrigerated sections at the grocery store)
1 cup flour
1 tbsp olive oil
2 cups shredded mozzarella cheese
1/4 lb ground sausage, browned and drained
20 slices of pepperoni
1 medium onion, roughly chopped
1 medium green pepper, roughly chopped
1/4 cup sliced black olives
1/2 cup sliced fresh mushrooms

Note: These are just the toppings we used, but you can use something completely different with as little or as many toppings as you’d like. {My sister’s favorite combo is chicken, honey, onions, and just a little cheese—sounds strange, but it’s delicious!}

2 6 oz cans tomato paste
12 oz warm water
6 tbsp Parmesan cheese
2 tsp minced garlic
4 tbsp honey
1 1/2 tsp onion powder
1/2 tsp dried oregano
1/2 tsp dried marjoram
1/2 tsp dried basil
1/2 tsp black pepper
1/4 tsp cayenne pepper
1/4 tsp crushed red pepper
salt (to taste)
Preheat oven to 400°.

Place the dough in a large glass bowl coated with olive oil and cover with a dish towel. Allow it to rise in a warm place for 2-3 hours or until it at least doubles in size.

While the dough is rising, make the marinara. Combine all sauce ingredients and mix well. Set aside.

Clean off a flat surface for rolling out the dough and cover the surface with flour. Using a large rolling pin, flatten and roll out the dough into a large square. You may need to sprinkle on more flour and flip over the dough while you’re rolling.

Place the sheet of dough on a cookie sheet sprayed with nonstick cooking spray or lined with nonstick foil. Spread the sauce over top, keeping to the center of the dough, and sprinkle with the mozzarella cheese. Layer your toppings on and drizzle with a little extra sauce and olive oil.

Bring the sides of the dough up so they slightly overlap and then roll them together so the dough seals over the fillings. Do the same with the ends to fully close the stromboli. Brush the seams with a little bit of olive oil.

Bake in the center of the oven for about 30 minutes or until the dough is golden brown. Allow the stromboli to sit for 15 minutes before slicing. Serve with the leftover sauce, slightly warmed.

Santa Fe Chicken Pizza

I love the Santa Fe Chicken pizza at CPK, and I was heartbroken to see that it had been taken off the menu. So I decided to try recreating it at home and, I have to say, I think I gave CPK a run for their money! Plus, the whole meal was ready in less than 30 minutes, which makes it totally doable for crazy weeknights! To really speed things up, use leftover chicken or a rotisserie chicken from the store.

1 can Pillsbury pizza crust (or other premade dough or crust)
1/2 cup thinly sliced onion
1 tomato, thinly sliced
1.5 cups mozzarella cheese
1 cup cooked, diced chicken
store-bought or homemade guacamole (recipe follows)
sour cream
store-bought or homemade salsa

For Guacamole:

1 avocado
2 tbsp fresh, chopped cilantro
1 tsp minced garlic
2 tsp lime juice
1 tsp olive oil

Preheat oven to 400°. Spray your pizza pan or cookie sheet with nonstick cooking spray, and press the pizza dough out onto it. Top with sliced onions and tomatoes and then sprinkle with cheese. Add the diced chicken and bake for 10 minutes or until crust is golden brown.

While the pizza is cooking, scoop out the avocado and put it and the other guacamole ingredients into a bowl. Mash the avocado with the back of a fork and mix everything together.

Top each slice of pizza with sour cream, guacamole and salsa.