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Search Results for: pizza

Wednesday

28

March 2012

1

COMMENTS

BLT Pizza

Written by , Posted in Cheese, Dinner, Main Dishes, Meat, Pizza, Pork

BLT Pizza
Recipe Type: Pizza, Dinner, Main
Author: Rachel Oberg – De Ma Cuisine
Prep time: 20 mins
Cook time: 13 mins
Total time: 33 mins
Serves: 2
I love BLTs, I love pizza, I love bacon… How about a BLT Pizza?! Yes, I think so.
Ingredients
  • 1 pizza crust
  • 1/2 tomato, sliced and quartered
  • 1-2 asparagus, thinly sliced on an angle
  • 1/2 to 1 C bacon, cooked and crumbled
  • 1-2 T chives, chopped
  • 1/2 to 1 C Irish cheddar cheese (or other aged, sharp cheddar), grated
  • 1/2 C spinach, torn
  • Alfredo Sauce: 2 T olive oil
  • 2 T AP flour
  • 3-4 cloves garlic, minced
  • 1 C milk
  • 1/2 to – 1 C parmesan cheese, grated
  • salt
  • pepper
Instructions
  1. Preheat oven to 475F. Roll out pizza dough and roll the edge a bit to make a crust. Bake for 5 minutes.
  2. While it bakes, make alfredo sauce: Heat pan, add oil. Whisk in flour, cook 30 seconds. Add garlic, cook an additional 30 seconds. Slowly whisk in milk. Over medium heat, let it thicken, whisking occasionally. Once thick, remove from heat and whisk in parmesan cheese, salt and pepper.
  3. Top pizza crust with alfredo sauce, tomato, asparagus, spinach, bacon, chives, and cheddar cheese. Return to oven and bake for 7-8 minutes (or until crust is as crispy as you’d like it, and cheese is melted).

Friday

3

February 2012

1

COMMENTS

Amazing Pizza by Jo – Guest Post

Written by , Posted in Guest Posts, Thoughts

I’ve known Joanna for just a few months. But, in that short time, she’s become a really dear friend. We have lots of things in common, one of them being food. We both love to eat, and enjoy cooking. Joanna is also a talented graphic designer, and she’s responsible for my awesome logo and business cards! I’m so thankful for her, and am happy to have her as a guest today!

Here’s Jo!!

Hello there De Ma Cuisine readers! My name is Joanna Waterfall. I’m a graphic designer, and wanna be chef. When Rachel asked me to do a guest post for her amazing cooking blog, I must admit, I was a little intimidated. I’ve always been the kind of girl who was fine with eating cereal for dinner… until I got married 6 months ago. Then I had to learn how to cook. It’s been a rocky road, but hanging out with Rachel, reading her blog and seeing how easy cooking can be has really helped me along.

So I’m going to share with you a recipe that I’ve grown to love – and so has my husband, which is always good! It’s easy, versatile, and good for any night of the week! We’re gonna cook up some Tomato and Mozzarella Pizza! Super yums.

Having a great pizza dough recipe is so great, because once you have that, you can modify it and put whatever you like on top! I’ve made bar-b-que chicken pizza, veggie pizza, even an egg breakfast pizza! All have been hits, but this one is my favorite, probably because it calls for basil and I’m really proud to say I’ve successfully kept a basil plant alive for a few months now (I’ve been known to kill plants) and I LOVE the taste of the fresh basil. There’s something refreshing about using an ingredient you grew yourself. Its very rewarding – I highly recommend it. 🙂 So here is my recipe, concocted from numerous other recipes and put into one!

So yummy!!

Add in your own toppings, and get creative with what kind of pizza you make! This is my favorite, experiment until you find yours!

(Recipe adapted by Joanna from Joy the Baker.)

Jo’s Tomato and Mozzarella Pizza

Last modified on 2012-06-02 01:48:59 GMT. 0 comments. Top.

Tomato and Mozzarella Pizza
Recipe Type: Pizza
Author: Joanna Waterfall adapted from Joy the Baker
I’ve made bar-b-que chicken pizza, veggie pizza, even an egg breakfast pizza! All have been hits, but this one is my favorite, probably because it calls for basil!
Ingredients
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon active dry yeast
  • 1/2 cup warm water
  • 1 tablespoon olive oil
  • Toppings:
  • 8 oz Fresh Mozzerella (change amount to how much cheese you desire!)
  • 2 med size tomatoes
  • 2 tablespoons fresh basil
  • 1 large garlic clove (I’m a huge fan of garlic, so feel free to add more!)
  • Salt and freshly ground pepper to taste
  • Any other spices/toppings you desire!
Instructions
  1. In a large bowl, whisk together flour, salt, and yeast. Create a well in the center of the flour mixture and pour in the warm water and olive oil. Using a fork, bring together the dough so that all of the dry mixture is moistened by the water and olive oil.
  2. Dump shaggy dough onto a lightly floured surface. Knead for about two minutes until the dough comes together into a ball. The dough may be slightly sticky, that’s fine!
  3. Add a teaspoon of olive oil to the large bowl that the dough was mixed in. Use your fingers to spread the oil around the bowl. Place the dough into the bowl, sprinkle with a bit of flour and cover the bowl with plastic wrap. Place in a warm place and let the dough rise for 1 hour, or until doubled in size.
  4. When dough has doubled, remove from bowl and place on a lightly floured work surface. Use a rolling pin to roll the dough out to a 1/4-inch thickness. The dough can be rolled perfectly round, but a rectangle, or totally odd shape is fine as well.
  5. Preheat oven to 450 degrees F.
  6. Flip a cookie sheet upside down and sprinkle with flour. Place pizza dough on baking sheet.
  7. Sprinkle with olive oil, garlic, salt and pepper. Then place on the tomatoes and cheese evenly across your dough. Throw on half your basil now, and keep half for after it comes out of the oven.
  8. Place in the oven and bake for 10 minutes, until crust is golden brown and cheese is perfectly melty.
  9. Remove from oven. Throw on the rest of your basil, allow to cool for a few minutes. Then slice and serve!

Friday

3

February 2012

0

COMMENTS

Jo’s Tomato and Mozzarella Pizza

Written by , Posted in Cheese, Pizza, Vegetables, Vegetarian

Tomato and Mozzarella Pizza
Recipe Type: Pizza
Author: Joanna Waterfall adapted from Joy the Baker
I’ve made bar-b-que chicken pizza, veggie pizza, even an egg breakfast pizza! All have been hits, but this one is my favorite, probably because it calls for basil!
Ingredients
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon active dry yeast
  • 1/2 cup warm water
  • 1 tablespoon olive oil
  • Toppings:
  • 8 oz Fresh Mozzerella (change amount to how much cheese you desire!)
  • 2 med size tomatoes
  • 2 tablespoons fresh basil
  • 1 large garlic clove (I’m a huge fan of garlic, so feel free to add more!)
  • Salt and freshly ground pepper to taste
  • Any other spices/toppings you desire!
Instructions
  1. In a large bowl, whisk together flour, salt, and yeast. Create a well in the center of the flour mixture and pour in the warm water and olive oil. Using a fork, bring together the dough so that all of the dry mixture is moistened by the water and olive oil.
  2. Dump shaggy dough onto a lightly floured surface. Knead for about two minutes until the dough comes together into a ball. The dough may be slightly sticky, that’s fine!
  3. Add a teaspoon of olive oil to the large bowl that the dough was mixed in. Use your fingers to spread the oil around the bowl. Place the dough into the bowl, sprinkle with a bit of flour and cover the bowl with plastic wrap. Place in a warm place and let the dough rise for 1 hour, or until doubled in size.
  4. When dough has doubled, remove from bowl and place on a lightly floured work surface. Use a rolling pin to roll the dough out to a 1/4-inch thickness. The dough can be rolled perfectly round, but a rectangle, or totally odd shape is fine as well.
  5. Preheat oven to 450 degrees F.
  6. Flip a cookie sheet upside down and sprinkle with flour. Place pizza dough on baking sheet.
  7. Sprinkle with olive oil, garlic, salt and pepper. Then place on the tomatoes and cheese evenly across your dough. Throw on half your basil now, and keep half for after it comes out of the oven.
  8. Place in the oven and bake for 10 minutes, until crust is golden brown and cheese is perfectly melty.
  9. Remove from oven. Throw on the rest of your basil, allow to cool for a few minutes. Then slice and serve!

Friday

13

January 2012

1

COMMENTS

Leeky Pizza

Written by , Posted in Baking, Cheese, Dinner, Inspired By, Main Dishes, Meat, Pizza, Poultry, Vegetables

Leeky Pizza
Recipe Type: Pizza
Author: Rachel Oberg – De Ma Cuisine
Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
Serves: 2-4
Leeks get caramelized in honey and added to pizza topped with Gruyere cheese.
Ingredients
  • 1 pizza crust (I use my pizza crust recipe)
  • 1 C Gruyere cheese, grated
  • 1/4 C Parmesan cheese, grated
  • 1 C leeks, chopped in rounds
  • 1-2 T honey
  • 1/4 C walnuts, chopped
  • 1 clove garlic, minced
  • 1-2 T olive oil
  • smoked sea salt
  • 1 C chicken, cooked and shredded (optional)
  • Dipping Sauce:
  • 1 T spicy brown mustard
  • 1/4 C plain yogurt (Greek or regular)
  • 1/4 C reduced balsamic vinegar
Instructions
  1. Pre-heat oven to 475F. Cook leeks in a dry pan with honey until caramelized and golden in color. In last 2-3 minutes of cooking, add garlic. While leeks cook, bring 1/2 C balsamic vinegar to a boil. Reduce to a simmer, keeping an eye on it so it doesn’t burn, until it’s thickened and syrupy.
  2. Roll out and bake crust for 5 minutes. Remove from oven and top with: olive oil, smoked sea salt (opt.), half the cheese, chicken (opt.), leeks, walnuts and remaining cheese. Bake an additional 6-8 minutes.
  3. Whisk together mustard, yogurt and balsamic vinegar.
  4. Serve pizza with sauce for dipping.
Notes

Would also be good as an appetizer, perhaps without the chicken.
Would be good (with or without the chicken) alongside a pureed soup.

Monday

26

December 2011

0

COMMENTS

BACON Pizza

Written by , Posted in Baking, Cheese, Dinner, Main Dishes, Meat, Pizza, Pork, Vegetables

BACON Pizza
Recipe Type: Pizza
Author: Rachel Oberg – De Ma Cuisine, Josh Pries
Prep time: 10 mins
Cook time: 30 mins
Total time: 40 mins
Serves: 3
Bacony goodness!
Ingredients
  • 1 pizza crust
  • 4 slices bacon, cooked and crumbled
  • 1/2 onion, chopped
  • 1 package small mushrooms, thinly sliced
  • 1 T (heaping) honey
  • olive oil
  • 1 1/2 C monterey jack cheese
Instructions
  1. Cook bacon. Remove from pan and drain on paper towel. Remove all but 1 T fat from pan. Cook mushrooms and onions in bacon pan with honey. Cook until caramelized.
  2. On a floured pan, roll/stretch out pizza dough. Bake at 475F for 5 minutes. Remove from oven and top with olive oil, some of the cheese, bacon, mushrooms and onions, and the rest of the cheese. Bake an additional 6-8 minutes more.
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