Mom's Pizza Dough Recipe File

Oktoberfest pizza

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Celebrate Oktoberfest with beer and Oktoberfest pizza. This pizza is fun and easy to make. Heck, why not drink the half a beer left over from sauteing the onions while you cook and raise a toast to our German brethren. Cheers!

Oktoberfest Pizza

1 large onion, sliced

1/2 of a beer

1 small apple, thinly sliced

1 sausage, sliced

3/4 cup grated cheese

Saute onions over medium-low heat. After a few minutes when the onions have started to brown, add 1/2 a bottle or can of beer and let them gently simmer. Cook until all the liquid is absorbed and the onions are a golden brown.

When onions are done. Spread them on the bottom of your rolled out pizza dough. Add cheese. Then top with apples and sausage pieces. Salt and pepper to taste.

Bake on the bottom rack of a 500 degree oven for 8-10 minutes. Grab a beer and enjoy!

 

ratatouille pizza

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The beginning of fall means the end of summer vacations, back to school and the return of pizza and movie night for many a household.  You could keep it simple and just put the usual toppings on or you could get inspired and make a pizza topping that ties into a theme with your movie.

Ratatouille is a great movie that all ages can enjoy. Why not rent the movie Ratatouille and make a ratatouille pizza that even Ego, the food critic, would enjoy.

Ratatouille pizza

(This recipe is adapted from Alice Waters' Chez Panisse Vegetables.)

1 small ( 1/2 a large) eggplant, cut into 3/4 inch cubes

2 small onions

1 large red pepper

2 small zucchini

4 tomatoes

4 cloves garlic, diced

hot pepper flakes (optional)

basil

3/4 cup smoked Gouda cheese, shredded

Cut the eggplant into cubes. Salt it and leave it to drain in a colander.

To peel the skins from the tomatoes, bring a pot of water to boil. Cut a cross in the bottom of the tomatoes. Place in boiling water until the skin starts to peel away from the cut, about 3 minutes. Remove and drain. When cool, remove skins and chop.

Cut up onions, pepper and zucchini into pieces the same size as the eggplant.

Heat olive oil in heavy saute pan. Add the eggplant and gently fry over medium-low heat until it is nice and brown and yummy. Remove from pan.

Add a little more oil as needed. Add onions and saute until they are soft and translucent, about 7 minutes. Add the garlic (and hot pepper flakes if you like) and saute for a couple minutes. Add the remaining vegetables and saute for about 15 minutes, until done. Salt and pepper to taste. When completed, combine the vegetables and the eggplant. Toss and remove from pan.

Add the tomatoes and basil and saute until tomatoes have cooked down.

When the tomatoes have cooked, remove the basil. Add the vegetables back to the pan and combine. You can make this a day ahead if you would like to let the flavors develop or to save time on pizza night.

Roll out pizza dough. Add ratatouille mixture. Top with cheese and bake in the bottom rack of a 500 degree oven for 8 minutes. If pizza usually takes longer to cook in your oven, leave the cheese off and cook the pizza for 5 minutes before add the cheese. The smoked gouda will burn if you cook it longer than 8 minutes.

Remove pizza from oven and top with fresh basil leaves. Hustle back to the movie to find out if Remy is okay and enjoy!

grilled tomato peach pizza

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August is grilling month. Not only is it too hot to turn on the oven in your house, but there are lots of fruits and vegetables that are delicious when grilled. My new favorite combination, peaches and tomatoes, is to die for. A must try.

Grilled pizza is great. It is super easy, can be done well in advance for a party, and it tastes even better as it cools down. Also, fresh tomatoes are a good fit for grilled pizza because you don't have to worry about the water from the tomatoes making the crust soggy.

I like to throw together simple combinations on a grilled pizza that don't take a lot of prep. Add a salad and you have the makings of a light summer dinner.

Grilled tomato peach pizza

1 medium tomato, chopped

1 medium peach, chopped

less than 1/2 lb. brie cheese

a handful of small basil leaves

balsamic vinegar (optional)

The first step is to chop the tomato and set aside to drain off some of the water.

Heat grill on medium to 400 degrees.

Roll out pizza dough on a well floured surface, making sure that the dough doesn't stick. Transfer to the back-side of a baking sheet or a peel dusted with cornmeal. 

Slide the dough directly onto the grill. The dough will fold over a bit, but you can use your hands or tongs to smooth it out. Don't worry, you have lots of time. Trust me, this works! 

Close the lid and cook for 5 minutes or until there are charred grill marks on the bottom. While cooking, keep an eye on the temp. It should be between 350 and 400 degrees. The dough will bubble up and you want it to. Remove from grill with a set of tongs and place it cooked side up on the bottom-side of a baking sheet or on a peel.

You can grill the crust ahead of time or top and bake right away. Set aside while you prepare the toppings.

Lightly brush the crust with olive oil and all the topping (peaches, tomatoes and brie cheese). Remember that the fruit will shrink so don't be afraid to put a lot on. Salt and pepper to taste.

Return to grill. Make sure the grill is 400 degrees and keep it between 350-400 degrees. Grill for another 5 minutes. You want the bottom to be charred but you also want the dough to finish cooking. If the dough gets charred quickly, turn the heat way down to give the dough a little time to cook and the cheese time to melt. Mostly, when the cheese is melted, the crust is done.

Remove from the grill, top with basil and drizzle balsamic vinegar if you are so inclined. Enjoy!

fig and gorgonzola cheese pizza

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We moved into our house 4 years ago and every year we still find surprises. This year, a weed I was too lazy to pull, turned into a fig tree. It provides for a great view outside my kitchen window. We didn't get many figs, but I was thrilled because a caterer friend tantalized me with tales of making fig and gorgonzola pizza with figs from her tree. It is simple and delicious.

 

Fig and gorgonzola cheese pizza

1 large yellow onion

about 1/2 pound gorgonzola cheese

8-10 figs, sliced

Slice yellow onion and saute over medium-low heat until nicely caramelized. Roll out pizza dough and brush with olive oil. Spread out on the bottom of the rolled out dough.

 

Add figs and crumbled gorgonzola cheese. (I used a creamy gorgonzola cheese called dolcelatte gorgonzola but you can use any kind you like.) Salt and pepper to taste.

 

Bake on the bottom rack of a 500 degree oven for 8-10 minutes, until crust is slightly brown. Remove from oven. Serve hot. Enjoy!

Fried zucchini flower pizza

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With the arrival of summer comes the zucchini. Every year I have way more zucchini then a family could possibly eat. This problem is magnified by "friends" who try to solve their zucchini problem by sharing it with others. Barbara Kingsolver has a funny chapter in her book Animal, Vegetable, Miracle in which she recounts her losing battle against the overabundant zucchini. She might have won if she was only dealing with her own zucchini, but neighbors were kindly dropping more off at her house while she was away.

She writes, " It's a relaxed atmosphere in our little town, plus our neighbors keep an eye out.... So the family was a bit surprised when I started double-checking the security of doors and gates any time we all were about to leave the premises. 'Do I have to explain the obvious?' I asked impatiently. 'Somebody might break in and put zucchini in our house.'"

Despite the inevitable zucchini fatigue, there is no greater pleasure for me than zucchini flowers. Battered and fried, they are such a treat. As I was stealing the male flowers (the ones not attached to a zucchini) from the plants at my daughter's preschool garden, I had a vision of fried zucchini flower pizza. It is delicious and you can even get rid of a few zucchini by grating them and hiding them under the cheese and putting them in the sauce.

 

Fried zucchini flower pizza

6 zucchini flowers

1/2 cup flour

1/2 cup club soda or seltzer water

1/4 teaspoon salt

1/4 cup red sauce (whatever you like. Make your own tomato sauce or used jarred pizza sauce)

1 small zucchini, grated or chopped

1 cup mozzarella cheese, grated

2 tablespoons small basil leaves

salt and pepper to taste

Remove the pistils from the flowers by breaking off the ends and pulling them out. Rinse and set aside to dry.

Make batter by whisking together flour, salt and club soda in a bowl. Dip flowers in batter and remove any extra batter by scrapping along the side of the bowl. Fry in olive oil over medium high heat until golden brown on both sides. The recipe calls for 6 flowers, but there is plenty of batter if you want to do a few more to eat while the pizza cooks!

(You may also use a yeast batter to fry the flowers. Check out this recipe and this one from the cook (almost) anything at least once blog.)

 

Roll out the pizza dough and lightly brush the rim with olive oil. Spread out sauce, zucchini and then cheese. Arrange the flowers on top.

Bake on the bottom rack of a 500 degree oven for 8-10 minutes, until crust is slightly brown. Remove from oven. Add the basil leaves, cut and serve. Enjoy!

Cherry and arugula salad pizza

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Cherries! Boy, do I have cherries. I got six pounds of cherries for Mother's Day and I have been getting cherries in my CSA box every week. That is a lot of cherries. What do you do with that many cherries?

We ate what we could, but then I made cherry ice cream, a cherry pie and put some on pizza. I became inspired when I opened my morning paper and found some great cherry recipe ideas by Lesley Stiles. I slightly modified her recipe for cherry arugula salad and put it on a pizza. The salty cheese and the sweet salad make an amazing combination.

Cherry and arugula salad pizza

1 large red onion

1 cup gruyere cheese, grated

1/4 cup cherries, pitted and quartered

1/8 cup toasted walnuts, chopped

1/2 tablespoon chevre, crumbled

2 cups arugula

1 tablespoon olive oil

1/2 tablespoon rice vinegar

squeeze of fresh lemon juice

salt and pepper

Chop the red onion into slices and saute over low heat until caramelized for 15-20 minutes.

While onion is sauteing, prepare the salad dressing. Combine olive oil, rice vinegar, lemon juice and salt and pepper in a glass jar. Shake well.

Roll out pizza dough and brush bottom with a generous amount of olive oil. Top with red onions and gruyere cheese and bake on the bottom rack of a 500 degree oven for 7-10 minutes.

 

While pizza is baking toss the salad. Combine arugula, cherries, walnuts and chevre. Salt and pepper to taste. Toss will salad dressing.

 

When the pizza comes out of the oven, spread the arugula salad over the top. Slice and serve. The salad will not keep well so leftovers for lunch doesn't work well with this pizza. But, it is so good, I doubt you will have leftovers.

Spring herb pizza with an egg on top

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You know how sometimes you see an ingredient that is new to you and then suddenly it starts turning up all over the place? Well, I have been introduced to sorrel.  I have seen it included in a lot of recipes lately like this one from Martha Stewart Living. I didn't give it much thought until I was at a family member's house for Easter dinner. While getting a tour of their garden, I spotted sorrel.

Sorrel is sour but at the same time has a very fresh taste. I see why it is popping up in spring recipes all over. So, I brought a bunch home, along with some eggs from their chickens, and I decided to do a spring herb pizza with an egg on top.

 

For this recipe, I used a combination of sorrel and herbs growing in my tiny garden. I combined the herbs with a yummy goat cheese (Capricho di Cabra),some mozzarella and fresh lemon. The result was a deliciously springy pizza that would go great with a spring mix salad and maybe even a glass of wine if you are so inclined.

Spring Herb Pizza With Egg

Spring herbs chopped to total 1/2 cup (I used sorrel, chives, dill, parsley and thyme)

1/4 tsp lemon zest

1/2 cup crumbled goat cheese

1/2 cup grated mozzarella cheese (if you like more cheese, add 3/4 cup)

1-2 eggs

olive oil

salt and pepper

Roughly chop the herbs and set aside.

Crumble goat cheese and mix with lemon zest then set aside.

Roll out pizza dough dough and brush bottom with a generous amount of olive oil. Then spread out mozzarella cheese. Next add goat cheese. Top with about half of the herb mixture. Salt and pepper to taste.

Bake on the bottom rack of a 500 degree oven for 7-8 minutes. Crack egg(s) on top and cook for 2-3 more minutes.

Remove from the oven and sprinkle remaining herbs and squeeze a little fresh lemon juice on top. Happy Spring!

Green Garlic Pesto Pizza

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I LOVE green garlic. I look forward to it the beginning of every year.

Poking around the Internet, I came across a recipe for green garlic pesto by Molly Watson. She put it on pasta, but it is perfect for a nice simple pizza. I have modified the recipe slightly but you could use her's as well.

This is a simple recipe that you can get creative with. You can add leftover chicken or saute some thinly sliced potatoes for a more hardy pizza. You could even crack an egg on top.

If you have never seen green garlic before, here is a photo I took at the farmers' market last Saturday.

Green Garlic Pesto Pizza

1 bunch green garlic, chopped (you can use the whole thing)

1/4 cup walnuts (pine nuts or any other nut you have on hand will work too)

salt and pepper

olive oil

1 cup shredded pecorino cheese (I used fresh pecorino, but any hard salty, goat cheese will work too)

Chop green garlic and saute until soft, about 7-10 minutes. Let cool.

Toast walnuts in a sauce pan over medium heat for about 5 minutes, until you can smell their aroma. Remember to stir or shake occasionally to avoid burring. Let cool.

Combine green garlic, walnuts, salt and pepper in a food processor with a little olive oil. Turn on the food processor and continue to drizzle in olive oil until you have a nice consistency.

 

Roll out the pizza dough and spread with pesto mixture. Top with cheese and bake on the bottom rack of a 500 degree oven for 7-10 minutes.

Chicken with Chocolate Mole Sauce Pizza

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I have read lots of articles this week suggesting that cooking your valentine a meal at home can be cheap and romantic. I couldn't agree more. This year, I will be cooking my valentine chocolate pizza-combining my three loves! Add to this a nice fire, a sleeping child and a bottle of wine and viola--Valentine's Day.

Chicken with Chocolate Mole Sauce Pizza

1 red onion

 1 chicken breast, shredded

2 tablespoons chocolate mole sauce*

1 cup queso fresco, crumbled

1/4 cilantro leaves

1 garlic clove

olive oil

*I used a quick easy recipe I found in Everyday Food. You can make something more authentic or buy it.

 

To Prep Toppings:

Cut the onion into small slices. Place in pan and toss with olive oil. Roast in a 350 degree oven until nice and caramelized, about 1 hour. Can be done several days ahead.

You can make or buy the mole sauce. I made my own using a quick recipe from Martha Stewart. I used the leftovers for chicken tacos.

Toss chicken with mole sauce.

To make cilantro pesto, place cilantro, garlic and a little salt in a Cuisinart with a little olive oil. Blend and drizzle with more oil until it comes together.

To Assemble Pizza:

Roll out dough on a lightly floured surface or directly on a baking sheet (lightly oiled or use cornmeal). Spread out onions on the bottom. Add half of the cheese. Top with chicken and then the remaining cheese.

Bake on the bottom rack of a 500 degree oven for 8-10 minutes. Remove from oven and drizzle with cilantro pesto. This is the best smelling pizza I have ever made so enjoy!

Bacala pizza ( Italian for salt cod pizza)

 

The inspiration for this pizza come from a conversation with a woman who is lactose intolerant. Everybody loves pizza, even people who can't eat cheese.  But, people who CAN eat cheese will love this pizza.

I made this pizza with just the fish, but you could add cannellini beans, artichokes or chopped red onion.

Bacala pizza (salt cod pizza)

1/2 lb salt cod (see note at end of blog)

1 1/2 - 2 tablespoons capers

3 cloves garlic (or more if you like garlic!), minced

quarter of a medium size lemon

1/4 cup chopped parsley

olive oil

Soak salt cod overnight, changing water at least 3 times during a 24 hour period. Keep refrigerated. Rinse the fish and place in a medium sauce pan filled with water 1 inch above fish. Bring to a boil and simmer lightly for 20 minutes. Drain and place in a bowl to cool. Flake the fish with a fork.

When cooled, add capers, garlic, half of the parsley and squeeze the juice from a quarter of a lemon. Taste first and add salt if necessary.

Roll out pizza dough and brush with olive oil. Place the toppings on the dough and bake on the bottom rack of a 500 degree oven for 7-10 minutes. Remove the pizza when crust is slightly browned. Add a bit more lemon juice the remaining parsley, and drizzle with olive oil. Serve hot.

A note on salt cod:

Salt cod can be found in most Italian delicatessens and in gourmet food markets. You can sometimes find it re-hydrated, but most of the time you need to soak it. Make sure you read the directions on the package. Depending on how salty the cod is, you may need to soak it up to 3 days.