Pizza

Name: Breakfast Pizza with Hash Brown Crust
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Yield: 8
Cuisine: American
Ingredients: 1 Pound frozen hash browns; 2 1/2 Tbsp unsalted butter, melted; 4 Eggs; 1 1/2 Cups shredded cheddar cheese, divided; Salt and freshly ground pepper; 6 Slices bacon, cooked and chopped; Freshly chopped chives

Breakfast Pizza with Hash Brown Crust

March 23, 2020 by Lynsey Leave a Comment

Breakfast pizza takes everything we love about a diner style breakfast and combines it in a single, delicious dish. Crispy hash brown crust topped with gooey cheese, crispy bacon and beautiful over easy eggs. Great for tasty breakfast or a quick, weeknight meal. This breakfast pizza with hash brown crust will be an instant hit.

We are a pizza loving family. From traditional and simple pepperoni or sausage to more nontraditional like chicken artichoke, we truly love them all.

However, I believe it’s a toss-up as to what my family craves more. Pizza or breakfast.

I truly believe my husband would be a-okay with breakfast for supper every night of the week. And the rest of the family follows closely behind. He’s always up for any type of breakfast food, but a traditional breakfast tends to be his favorite.

Give him a plate with bacon, eggs, biscuits and some crispy potatoes and he’s good to go.

So, this breakfast pizza with hash brown crust takes all the elements my family so enjoys and combines them to make a tasty pizza perfect for breakfast, or breakfast for supper.

It starts with a crust made of hashbrowns and baked to crispy perfection. Toppings can be as simple or elaborate as you desire. I opted for a more traditional route including crispy bacon, gooey cheese and cracking whole eggs right on the pizza. After being baked to an over medium stage, the egg yolks create a deliciously buttery sauce that is utterly dreamy and the perfect “sauce” to drag your breakfast pizza through.

This is so easy to make and was a hit with the entire family. While this is great for breakfast it would also be ideal for a quick and filling meal any night of the week!

Breakfast Pizza with Hash Brown Crust

Yield: 8 Slices

Prep Time: 10 minutes

Cook Time: 1 hour

Total Time: 1 hour 10 minutes

Breakfast pizza combines all the elements of a classic diner meal in a single dish. Crispy hash brown crust is topped with gooey cheese, crispy bacon and perfect over medium eggs. Truly breakfast perfection.

Ingredients

1 Pound frozen hash browns
2 1/2 Tbsp unsalted butter, melted
4 Eggs
1 1/2 Cups shredded cheddar cheese, divided
Salt and freshly ground pepper
6 Slices bacon, cooked and chopped
Freshly chopped chives

Instructions

Preheat oven to 425.
Line a baking sheet with parchment paper or spray with non stick cooking spray.
Combine hash browns, 1/2 cup cheese, salt and pepper and mix to combine.
Place mixture on prepared baking sheet and form into a pizza shape.
Drizzle with melted butter.
Place in the preheated oven and bake for 20-25 minutes, until golden.
Remove and top with cheese, crack eggs on top and sprinkle bacon over the top.
Return to oven and bake for an additional 15 minutes.*
Top with freshly cut chives and salt and pepper.

Notes

*Sausage would also work in place of or along side the bacon.

*For the second bake, 15 minutes will yield slightly runny eggs. Bake 18-20 for less runny eggs.

Nutrition Information:

Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 636Total Fat: 45gSaturated Fat: 17gTrans Fat: 0gUnsaturated Fat: 25gCholesterol: 264mgSodium: 730mgCarbohydrates: 34gFiber: 4gSugar: 1gProtein: 25g

Nutrition is gathered and calculated based on the ingredients used by Nutritionix. Nutrition can vary for a recipe based on numerous factors such as precision of the measurements, brands of products, freshness of ingredients or the source of the nutritional data.

BLT Puff Pastry Pizza

May 8, 2015 by Lynsey Leave a Comment

We all have those days-weeks-months that are complete and total whirlwinds. During those times meals that are quick and easy are the name of the game. Elaborate, time consuming meals are out of the question, and well, sometimes even trips to the grocery store aren’t possibly.

Which is exactly what has happened in our lives the past few weeks. The past month, specifically the past two weeks have been a whirlwind. I was given the opportunity to cater an event. My first event actually!

Aaahhh!

I was shocked, beyond flattered and a little nervous and oh, so very excited!

That event took place this past Tuesday. So the past few weeks have been spent finalizing the menu, several trips to the store, chopping more tomatoes than I want to think about, and planning the time line. And everything else (even the blog) has taken a back seat.

I’m sorry, I tried to get it together and share some recipes with y’all, but to be honest, my brain was shot and if I did share something with you I’m not sure if it would make sense or if the recipe would be complete. So, instead, the blog took a back seat and for that I’m sorry. But, I’m back now and here with a quick and easy recipe that made an appearance during all the chaos!

Oh, I guess you probably want to know how the event went. Well, it was amazing. It was a lot of work, a lot of preparation and well, I did stress a bit about how much to make. But, in the end it turned out amazing. All the food was made, it all made it to the serving trays, there was plenty of it, and most importantly everyone was pleased.

So, that’s what I’ve been up to recently and that’s why I’ve been MIA. So, I’m here now to share a super easy and very tasty meal with you. One that comes together quickly and requires just a few simple ingredients.

Buttery, flaky puff pastry topped with chive and onion cream cheese spread, followed by bacon, peppery arugula and ripe, juicy tomatoes.

Since this pizza utilizes puff pastry instead of a traditional pizza dough it comes together in a matter of minutes, no rising time or kneading required. While the puff pastry is baking the rest of the ingredients can be prepped. Once the dough is finished baking all that needs to be done is add the spread, bacon, tomatoes and arugula. Slice and enjoy!

BLT Puff Pastry Pizza

Ingredients:

1 Sheet Pepperidge Farm puff pastry
4 Oz (1/2 container) Chive and onion Philadelphia cream cheese spread
5 Strips, thick cut bacon cooked and crumbled
1 Cup loosely packed arugula
1/2 Cup grape tomatoes, halved

Directions:

Preheat oven to 400. Line a cookie sheet with a silicone baking mat or parchment paper and set aside.

Remove one sheet of puff pastry from the package and unfold. If the “seems” pull apart while unfolding, gently pinch them back together. Place on the prepared baking sheet. Place in the preheated oven and cook for about 15 minutes, or until golden brown. Remove from the oven and allow to cool slightly, about 5-7 minutes.

Spread the cream cheese over the slightly cooled puff pastry. Sprinkle bacon, arugula and tomatoes evenly over the cream cheese. Cut and enjoy.

Recipe source: A Lynsey Original

Pepperoni Pizza Monkey Bread

January 14, 2015 by Lynsey Leave a Comment

Typically, when I think of monkey bread my mind instantly goes to the sweet, breakfast-y version. The kind that has been rolled in cinnamon sugar, baked and comes out of the pan with a sticky, gooey coating. You know the kind I’m talking about and it’s amazing.

Since that classic, first batch of monkey bread I’ve been addicted to the stuff and making various other versions ever since. But, I have yet to make a savory version…until now.

I know there are countless ingredients that would be a great addition to a little ball of dough, but there is one thing in particular that screams at me. Pepperoni. And cheese. The idea of pepperoni and cheese stuffed in little pillows of bread and rolled in garlic butter sounds amazing.

So, for my first savory version of monkey bread I present to you pepperoni pizza monkey bread. This is everything I imagined it would be and more. Each piece of bread is stuffed with pepperoni and mozzarella cheese, rolled in garlic butter and placed in the pan. Right before going in the oven, it’s given an extra helping of pepper jack cheese and then baked until the bread is golden and the cheese is melted.

Once it comes out, the game is one. Pull off chunk after chunk and dip into marina sauce, it’s just like little bite sized pizzas. This bread is so easy to make and perfect for an easy meal and even a great addition to a party or game day spread. It’s so addicting and will literally disappear before your eyes.

Pepperoni Pizza Monkey Bread

Ingredients:

2 Cans Pillsbury Grands! Jr. biscuits
40 Pepperoni slices
4-5 Mozzarella cheesesticks
1/2 Stick butter
2 Tsp garlic salt, plus more for dusting
1/3 Cup shredded pepper jack cheese

To serve-
Marinara sauce, homemade or store bought

Directions:

Preheat oven to 350.

Place butter in a microwave safe bowl, place in microwave and heat until melted. Add the garlic salt and stir to combine.

Spray a bundt pan with non-stick cooking spray, dust with garlic salt and set aside.

Cut biscuits in quarters. Cut pepperoni slices in half. Cut each mozzarella stick in 8-10 pieces, making sure there are a total of 80 pieces of cheese.

Place cheese in the center of a pepperoni half, then place in the center of each biscuit. Wrap the dough around the pepperoni and cheese, pinching to seal. Roll in garlic butter and place in prepared pan. Repeat until all the bread, pepperoni and cheese is gone. Sprinkle the pepper jack cheese over the top of the bread, place in oven and bake for 25-30 minutes, until cheese is melted and biscuits are cooked through and golden-brown.

Remove bread from oven, gently run a knife down the sides of the pan to help release any pieces that may be stuck. Place a plate or platter over the pan and invert the bread. Sprinkle with additional cheese, if desired.

Pour marinara in a bowl, heat if desired and place in the center of the bread. Serve.

Recipe source: A Lynsey Original

Fail-Proof Pizza Dough and Cheesy Garlic Bread Sticks

June 20, 2014 by Lynsey 1 Comment

There are some foods that I could take or leave, some that I just have to be in the mood for, but then there’s pizza. Oh, glorious, cheesy pizza. I love pizza, and if I’m not addicted to it then I’m close to it. I could eat pizza multiple times a week, and honestly, sometimes I do. Tucker, like me, is obsessed with the stuff. If I give him the option to choose what we have for supper one of the first things that comes out of his mouth is pizza.

Since pizza is such a popular request for him, I try to let him choose whether we stay in or eat out. It’s a toss up, sometimes we’ll go to one of our favorite local pizza joints and other times we’ll stay home. It all depends on his mood and if he feels like playing games or just vegging. On those nights we stay home, I try to make pizza night special.

Our pizza night is typically Friday, because pizza is the perfect way to end the week. Our pizza night usually consists of me and my little guy tossing the dough, and yes, we literally toss the dough and he laughs his head off the whole time. Then he helps me make the cheese sticks and “his” pizza. After they go in the oven, we go set up our spot in the living room, pop in a movie and wait for the pizzas to come out of the oven.

Since we have pizza so often, I have plenty of opportunities to try out new dough recipes. Because, well, the dough can truly make or break the pizza experience. I’ve tried a lot of dough’s, some were amazing and others fell just a little short. When I came across this fail-proof dough from Lauren’s Latest I was beyond eager to make it. Not only has she tested out methods, water temperatures and kneading times, she’s shared her tips and tricks to ensure every person who makes this dough gets perfect results every time.

Not only was I excited to try this dough, but Lauren also shared a recipe for cheese sticks. But not just any cheese sticks, cheesy garlic bread sticks that are just like the restaurants. I think I was more excited about pizza night than Tucker!

This pizza dough turned out better than I expected. I followed Lauren’s instructions and tips to the T and it turned out perfectly. Our pizzas were terrific, and Spencer said this was by far his favorite dough that we had tried to date. Oh, and the cheese sticks. Ahhh-mazing. They were buttery, packed with garlic flavor, and uberly cheesy. Just what I want out of a good ol’ cheese stick.

We’ve made pizza several times since I initially tried this recipe, and this dough and these cheese sticks are still requested at the first mention of pizza night. So, for your next pizza night I encourage you to stay home and create you own pizzas…on this dough, of course!

Fail-Proof Pizza Dough and Cheesy Garlic Bread Sticks

Ingredients:

For the dough-
1 Cup warm water
2 1/4 Tsp active dry yeast
1 Tbsp honey, or sugar
2 Tsp salt
2 Tbsp olive oil
3 Cups bread flour, start with 2 1/2 and add the remaining as needed

For the cheesy garlic bread sticks-
1/2 Recipe fail-proof pizza dough
2 Tbsp softened salted butter
2 Cloves garlic, finely minced
1/4 Cup grated parmesan cheese
1/4 Pound grated mozzarella cheese
Salt and pepper, if desired

Directions:

For the dough-
Add yeast, honey and warm water to a large bowl, preferably of a stand mixer. Allow to sit for 5-10 minutes or until bubbles begin to form and mixture begins to foam. (This shows you the yeast is alive) Pour the salt, oil, and half of the flour to yeast mixture. Mix until the flour is incorporated. Once the flour is incorporated, begin adding the flour to the mixture 1/4 cup at a time until the dough comes to the desired consistency. You want the dough to be slightly tacky, but not so tacky it sticks to your hands when you touch it. Once you reach this stage, knead for 6 minutes. Lauren says, turn the timer on and walk away. The dough should be smooth and easy to work with. {Dough can be frozen at this point. Divide dough, place in freezer bags, remove air and place in the freezer. To use, remove from freezer and allow to sit at room temperature and double in size. This process takes about 6-8 hours.}

Lightly grease a bowl, roll the dough around the bowl to coat. Cover with plastic wrap and allow to rise for 1-2 hours, until doubled in size.

For the cheesy garlic bread sticks-

Preheat oven to 500. Place pizza stone in the oven while it’s preheating.

Combine butter and garlic in a small bowl and mix to combine.

Spread the pizza dough into a 12 inch circle and place on parchment paper.

Spread the butter mixture over the dough and top with parmesan and mozzarella cheeses. Top lightly with salt and pepper, if desired.

Carefully remove pizza stone from the oven. Transfer bread sticks to the pizza stone by sliding off the parchment paper. Place in oven and bake for 5-8 minutes, until cheese is melted and the crust begins to turn golden brown.

Recipe source: Lauren’s Latest

BBQ Chicken French Bread Pizza

July 23, 2013 by Lynsey 2 Comments

While I enjoy making new recipes and meals that involve different methods and procedures, some that are labor intesive and take quite a bit of time to cook, I also enjoy making basics as well as favorites I enjoyed from my childhood. I also enjoy the company of the cutest sous chef ever, so when he wants to accompany me in the kitchen I jump at the opportunity to involve him. On those regular occasions, I try to choose a recipe that isn’t labor intensive, but has enough going that it keeps my little man’s interest.

French bread pizza is one of those recipes that requires very little work. It’s acutally a matter of cutting and stacking the ingredients, then popping it in the oven to melt the cheese. The cooking time is rather short, as well, since all the ingredients are already cooked. Now you can’t beat that when you’ve got a hungry bunch to feed and a young helper assisting you. Another thing I love about french bread pizzas is that they are so versatile. You can’t spread, stack and layer any combination of ingredients to suit your taste. These are also great when you have a house full and they all have different tastes, make everyone their own personal pizza!

BBQ chicken pizza has always been one of my all-time favorite pizzas. Now don’t get me wrong, I love the traditional pepperoni, supreme and sausage, but when I want a little something different bbq is one of my “go to’s”. On one of our weekly pizza nights I decided to twist things up; not only by making a bbq chicken pizza but by putting the toppings on a loaf of french bread. It’s quick, easy and gives you just a little something different by enjoying your pizza toppings on top of a thick, crusty loaf of bread. French bread pizzas are great for those nights where you need a satisfying meal in little time. All the great tastes of bbq on a pizza. Tangy bbq sauce, savory chicken, zesty red onions, and melted, tangy sharp cheddar. Yum!

For this pizza I used some bbq sauce from one of my favorite bbq restuarants, rotisserie chicken and some shredded cheddar. There was hardly any prep time involved in this and the cook time consisted of about 10 minutes, just long enough for the cheese to melt! You can’t beat that for a quick fix meal! This pizza was not only a winner for me but a hit with my two guys, as well!

BBQ Chicken French Bread Pizza

Ingredients:

1 Loaf french bread
1/4-1/2 BBQ sauce, homemade or store bought
1/4 Cup red onion, finely chopped
1 Cup rotisserie chicken, pulled or roughly chopped
1-1 1/4 Cups sharp cheddard, shredded

Directions:

Preheat oven to 350.

Cut bread in half, lengthwise, and place on baking sheet. Place the bread in the preheated oven and toast until lightly crisp, about 5 minutes.

Remove bread from oven. Spread two tablespoons of the bbq sauce on one half of the bread, and 2 tablespoons on the other half. Top both slices of bread with a little over half of the chicken, followed by 2 1/2 tablespoons of red onion, half of the shredded cheese. Top with remaining chicken, red onions, sauce and more cheese, if desired. Return to oven and bake about 10-15 minutes, until cheese has melted. Remove from oven, allow to set for 5 minutes then serve.

Recipe source: A Lynsey Original

Chicken Ceasar Grilled Flatbread Pizza

June 5, 2013 by Lynsey Leave a Comment

Lately I’ve fallen off the bandwagon. The cooking bandwagon. The past month has been crazy, chaotic and just down right busy. Since I’ve been going non-stop, felt pulled in a thousand different directions and had things pop up during the week that are out of the norm I’ve found myself out of the kitchen more than I find myself in it. And folks, that’s just not normal. Not normal at all, I tell ya. We fell in a rut of eating meals that I had previously made and frozen as well as going out to eat. We depleted quite a bit of the freezer meals I made as well as blew quite a bit of money (that we usually don’t spend) on eating out. All things that are not in the norm for my family.

The past week or two I’ve started to feel my groove again and I’ve been getting back on my normal schedule and routine. With that, I’ve been able to meal plan (which defintely helps me stay on my A-game), be back in the kitchen on a regular basis not only making healthy and well balanced meals for my family, but also able to experiment with some recipes I’ve been working on as well as work in a little baking therapy. Boy does it feel good. I actually love being in the kitchen; it’s my happy place and my therapy so it feels good to be back.

Do you ever have those days, weeks, months where you just have so much going on and you feel like you don’t have time? Don’t have time for anything, let alone to make a meal that’s delicious, well balanced and good for your family? I think we’ve all been there. I’m always looking and trying to think of new ideas and recipes to help me get a tasty meal on the table in not a lot of time. We all have those hectic times in life but our family and stomachs shouldn’t suffer because of the craziness.

This chicken ceasar grilled flatbread is one of those meals that will help you when you are having one of those moments. Those moments when you’re just too busy to turn around, let alone cook. It’s a few simple ingredients that come together in no time and allow you to get a quick and tasty meal on the table in about 20 minutes. Yes, 20 minutes! You can’t beat that.

Chicken, Ceasar salad and garlic bread go together perfectly. This flatbread pizza takes all of those things and combines them to make a chicken ceasar pizza that is light, refreshing and delicious. It’s a great twist on a classic ceasar salad with a baguette or garlic breadsticks on the side. The flatbread toasts up quickly, providing a nice and crispy base for the pizza. Rubbing the garlic on the toasted bread gives a great burst of garlic flavor without overpowering all the other flavors in this dish. This meal is delicious, easy and super quick to put together and it’s light and refreshing. It’s a perfect quick meal and ideal for those warm summer days ahead!

Chicken Ceasar Grilled Flatbread

Ingredients:

1 Large boneless, skinless chicken breast*
4 pieces of Flatbread, your flavor of choice
1 Package Ceasar salad kit
1 Clove garlic
Olive oil

*Rotisserie chicken can be used in the place of the chicken breast. Simply remove the chicken from the bone, give it a rough chop and toss with the salad. You can cut the prep time in half if you do this, meaning you can have your dinner on the table in about 10 minutes.

Directions:

Cut the chicken breast in half, lengthwise. Season with salt and pepper and drizzle with olive oil. Set aside until grill pan is hot.

Place grill pan over low-medium heat. Drizzle the grill pan with olive oil or non-stick cooking spary then place the seasoned chicken on the grill pan and cook until cooked through, about 4-5 minutes per side (depending on thickness). Remove chicken from pan and transfer to a plate, tent with foil and set aside to rest.

Meanwhile, reduce heat to low and return grill pan to the heat. Crush the garlic clove and rub over both sides of each flatbread. Drizzle more olive oil on the grill pan the place the flatbread on the oiled pan. Cook until toasted and lightly crispy, about 2 minutes on the first side and 1-1 1/2 minutes on the other side. Remove from grill pan, rub with garlic clove again and set aside. Continue with remaining pieces of flatbread.

Once the chicken is cool enough to handle, cut into bite-sized pieces. In a large bowl combine the lettuce and dressing and toss to combine. Add the chicken and half of the cheese and toss again. Divide the salad evenly among the four pieces of flatbread, spread the lettuce mixture to coate. Top with additional cheese, season with salt and pepper, if desired and serve immediately.

Recipe source: A Lynsey Original

Cheeseburger Pizza

September 20, 2012 by Lynsey Leave a Comment

Okay, I think I know what you are thinking. Cheeseburger pizza? Really? But before you click away let me plead my case. If you are skeptical of this pizza you are exactly like Spencer. He’s never been a fan of cheeseburger pizza. Not sure why because he loves cheeseburgers and he loves pizza, but he’s not a fan of the two of them together. Well, let me correct myself. He wasn’t a fan of the combination…until now. If you’re like me then you love cheeseburgers, you love pizza and even the thought of them sounds amazing!

By now you know that we are a household that loves pizza. We’re also a house that loves trying new and different flavor combinations just as much as we love our traditional topped pizzas. So, the other night we decided to have pizza and I decided it was time to make a cheeseburger pizza at home. I was beyond excited about making this pizza! Then Spencer asked what we were having and with much enthusiasm I said “cheeseburger pizza!” When he heard the kind of pizza his response was a very somber, quiet “oh, okay”. When I heard his response I was bummed, but then quickly said I could make another kind. He said no, I’ll try this it’s fine. So, with a little less enthusiasm I continued making supper. Spencer’s tune changed as he popped in the kitchen from time to time to see the progress of the pizza. Every time he came in he commented on how good it smelled, looked, and all the toppings I had prepped. Part of me still thinks he was just trying to be nice and boost my spirits, while the other part of me thinks he actually was excited about trying this.

Well, let me tell you I converted Spencer! He’s now a cheeseburger pizza lover…and a bit of snob. This was a hit for the whole house, even Tucker was a fan. This pizza was delicious and full of flavor. It really did taste like an open faced cheeseburger on a wheat bun. The honey mustard sauce was slightly sweet, slighlty tangy with a little kick. The pickles were mildly sweet with a little zest, the tomatoes added a burst of fresh flavor and the onions brought a different sweetness to the table. All of these toppings were combined with ground beef and all of that was held together by ooey-gooey cheese-y goodness. The was the perfect fit for our pizza night. Next time I made this it will be bacon cheeseburger pizza!

Cheeseburger Pizza

Ingredients:

1 Recipe for pizza crust, homemade or store bought
1 Tbsp ground cornmeal
1 1/2 Tsp olive oil
1/3 lb ground beef (I used 80/20)
1 Small (1/4 Large) red onion, finely chopped
1/4 Cup chopped pickles
1 Medium tomato, seeded and chopped
3/4 Cup monterey jack cheese, shredded
1/2 Cup mild cheddar cheese, shredded

For the sauce-
1 Tbsp yellow mustard
2 Tbsp Dijon mustard
1 1/2 Tbsp brown (spicy) mustard
1 1/2 Tbsp honey

Directions:

Preheat oven to 400. Place pizza stone in oven(if using) and allow to preheat as well.

Cook ground beef thoroughly, drain, season with salt and pepper and set aside.

Place pizza dough on a floured surface and gently stretch to desired shape and size. Sprinkle pizza stone with cornmeal and place the stretched dough on the stone. Drizzle dough with vegetable oil, being sure to brush the edges well, place in oven and allow to bake for 5 minutes.

Meanwhile, combine yellow mustard, dijon mustard, brown mustard and honey in a bowl and stir to combine.

Remove the pizza dough from the oven. Evenly spread the mustard sauce over the dough. Evenly top with half of the following; ground beef, red onion, pickles, and tomatoes. Sprinkle a 1/2 cup of monterey jack cheese and all of the cheddar cheese over the ingredients. Evenly top with the remaining ground beef, onions, tomatoes and pickles. Finally, top with remaining monterey jack cheese. Return to oven for an additional 5-10 minutes or until cheese is completely melted. Once the pizza is cooked and cheese is melted, remove from the oven and allow to set for 5 minutes before serving.

Recipe source: A Lynsey Original

Prosciutto, Goat Cheese and Jalapeno Pizza

July 11, 2012 by Lynsey 1 Comment

I’ve shared with you my love for pizza many, many times. And now I am expressing my love for this wonderful dish yet again. I love, love, love pizza. It’s a blank canvas that is just waiting to painted with a variety of sauces and toppings; traditional, maybe even toppings that are a bit out of the norm and yes, even toppings of the sweet variety. Your imigination is the limit!

As much as I love traditionally topped pizzas, I’m always up for trying pizzas with unique toppings and flavor combinations. I also enjoy finding inspiration from other recipes and using that inspiration for topping options. These particular pizza toppings remind me of an “upscale” jalapeno popper; peppers, cheese and a little meat. Wow, doesn’t that sound amazing?

I couldn’t assemble this pizza fast enough. From the first time I layed eyes on it on Erin’s blog I knew I had to make it. My excitement was shared equally by Spencer, as well. As soon as I told him about this pizza he quickly and immediately asked, “So, when are we having it?” I used the same whole wheat crust that I used with this pizza; it’s full of flavor and lends a little more heartiness to the meal. I also used fresh jalapenos from our garden and fresh tomatoes to make the marinara sauce; did I mention I love summer and all the fresh veggies?!? The flavors of this pizza married together perfectly; sweet, salty, tangy, buttery and slightly sweet. It was love at first bite! Excuse the corn-y-ness, but it really was. It didn’t take long for this pizza to be completely devoured. And at the end, Spencer was asking when we would be having it again! Yes folks, it’s that good! Be sure to put this on your menu for your next pizza night!

Proscuitto, Goat Cheese and Jalapeno Pizza

Ingredients:

Pizza dough (homemade or store bought)
Olive oil
1/4 Cup marinara (homemade or store bought)
1/3 Cup mozzerella cheese, shredded
1/4 Cup provolone cheese, shredded
2 Fresh jalapenos, sliced*
1/4 Cup (2oz) crumbled goat cheese
3 oz prosciutto, sliced or roughly torn apart*
Salt and fresh cracked black pepper, to taste
Freshly grated parmesan cheese, to taste
Red pepper flakes, optional
Honey, optional

Directions:

Preheat oven to 450. If using a pizza stone, place in oven to preheat as well.

Place pizza dough on a floured surface and gently stretch and roll to desired size and shape. I formed a rectangle for a more rustic feel. Sprinkle pizza stone with cornmeal and place streched dough on stone. Lighlty drizzle the dough with olive oi and place in oven and allow to bake for 3 minutes.

Remove the dough from the oven and spread marinara equally over the dough. Top the marinara with part of the mozzerella, part of the provolone, followed by a portion of the sliced jalapenos and the prosciutto. Add the remaining mozzerella and provolone and layer the remaining jalapenos and prosciutto. Top with goat cheese and sprinkle with salt, freshly crack black pepper and red pepper flakes. Lightly drizzle with honey, if desired. Return to the oven for an additional 12-15 minutes, until the cheese has melted and is golden. Allow to cool for 1-2 minutes before slicing. Slice the slightly cooled pizza, top with freshly grated parmesan if desired and enjoy!

*To reduce the heat of the jalapenos remove the stems by cutting the top of the pepper and soak in a bowl of ice water for 2 hours before using. To reduce the heat even more, remove the seeds before soaking in water.

* Pancetta can be used interchangably with the proscuitto.

Recipe source: barely adapted from Erin’s Food Files

Apple, Gouda and Bacon Pizza

March 8, 2012 by Lynsey Leave a Comment

Can you really ever have too many pizza recipes? I think not!

Pizza is a staple in our house. I crave pizza on a weekly basis and we probably have it that often. It’s easy, quick, as well as delicious. Honestly, it’s probably faster to make pizza at home rather than order out. In the time it takes to determine what you want and where you want it from, order and then pick it up you could already be enjoying a delicious homemade pizza.

As much as I love traditional flavors on pizza, I sometimes crave something different. It’s just nice to spice things up and add a twist from time to time. That’s exactly what this pizza did, spiced things up. Apples, cheese and bacon. I mean, can you really go wrong with these flavors? I love the whole sweet and salty combo and this is another recipe that melds those flavor profiles.

This pizza starts with a rustic, whole-wheat crust that is bursting with flavor and it’s baked off for 2-3 minutes to make the perfect based for this delicious pizza. Next is a drizzle of honey along a sprinkle of nutmeg and cinnamon. Then comes the good stuff; a combination of parmesan and gouda cheese, honeycrisp apple slices, and bacon. Pop it back in the oven for just a few minutes longer, just to allow the cheese to become a layer of ooey gooey goodness and then you have the best pizza ever! Honestly, I cannot even find the words to tell you just how good this pizza is. The combination of the sweet and tart apple, salty and crunchy bacon, earthy sage and the rich smokey gouda. It is truly out of this world.

Spencer typically goes for the meat pizzas. Whether it’s homemade or takeout, he wants it loaded with a variety of meat. Don’t get me wrong, he’s open to change and trying new things but he just wants a pizza with some substance. I was hesitant to serve this to him at first, just because I thought it might be a little too “fru fru” for him, but I wanted to make this pizza so badly I pushed those concerns to the side. Let me just say, I’m so glad I pushed my fear of Spencer not liking this to the back of my mind; not only did I LOVE this pizza, he literally raved about it as well. He is constantly bringing this pizza up, so I know I have a winner and I know I will be making this again very soon.

Apple, Gouda, and Bacon Pizza

Ingredients:

Whole weat pizza dough, recipe follows (or your favorite store bought dough)
2 Tbsp olive oil, divided
1 Small red onion, thinly sliced
1 Clove garlic, minced
6 Slices thick-cut bacon
1 Large honeycrisp apple
7 Ounces (1 cup) smoked gouda cheese, shredded
1/4 Cup freshly grated parmesan cheese
8-10 Sage leaves
2 Tbsp honey
1/8 Tsp cinnamon
1/4 Tsp nutmeg
Salt and pepper
Cornmeal

Directions:

Preheat oven to 450. Place pizza stone in oven and allow to pre-heat as well.

Cook bacon using desired method, I used the skillet. Place on a papertowel lined plate and allow to cool. Once bacon is cool enough to handle, cut into bite size pieces.

Place a medium skillet over medium heat. Once skillet is hot add 1/2 a tablespoon of olive oil and onions and sprinkle with salt. Allow the onions to caramelize, stirring occassionally. At the end of caramelizing the oninos, add the garlic and cook for 1 minute. Thinly slice apples and roughly chop the sage leaves.

Place pizza dough on a floured surface. Using your hands, gently stretch the dough into the desired shape, I formed a rectangle. Sprinkle pizza stone with cornmeal and place streched dough on stone. Place in oven and allow to bake for 3 minutes.

Remove dough from oven and brush with remaining olive oil, drizzle with honey, sprinkle with cinnamon and nutmeg. Sprinkle 1/4 cup cheese over the dough, followed by a layer of apples, then onions and garlic. Sprinkle remaining cheese, followed by bacon and the remaining apples. Add sage, if desired. Return to oven for an additional 12-15 minutes, until cheese is melted and the crust is golden brown.

Let stand for about 3 minutes, cut and serve.

Whole Wheat Pizza Dough-

Ingredients:

1 Package (2 1/4 tsp) active dry yeast
3/4 Cups warm water
1 Cup whole wheat flour
3/4 Cups all-purpose flour
1 Tbsp honey
1/2 Tbsp olive oil
1/2 Tsp salt

Directions:

Run steaming hot water over a small bowl to warm up the bowl. Place yeast, warm water, honey and oil in the heated bowl, stir with spoon and allow sit (proof) for 10-15 minutes.

Meanwhile, combine the flours and salt in a large mixing bowl and stir to combnie. Once the yeast mixture is foamy add to the flour mixture. Using an electric mixer with a dough hook attachment, mix the ingredients on low until just combined. Once ingredients are incorporated increase speed to medium and knead the dough for 5-6 minutes. If the dough seems tacky, or too sticky, add more flour, 1 tablespoon at a time, and knead until combined.

Brush or spray a large bowl with oil. Place the dough in the well oiled bowl, turning once to coat, cover and set in a warm place to allow dough to rise until doubled in size, about 1 to 1 1/2 hours.

Recipe source: slightly adapted from How Sweet it is via My Life as a Mrs.

Deep Dish Pizza Dough

June 6, 2011 by Lynsey Leave a Comment

I am always looking for new ideas to incorporate into pizza dough, I’m always looking for that recipe that makes me think of my favorite pizza place. No, there’s not just one type of dough that goes with just any pizza; pizza dough is kind of like a mood, you have to be in the mood for a particular type of pizza and that pizza has to have just the right crust. Sometimes there is nothing better than a fluffy crust with a nice crunch on the bottom, other times I want a thin crust to go with whatever pizza I’m making; but when you’re making a deep dish pizza you have to have just the right amount of bread to topping ratio.

Deep dish pizzas are so filling; there’s so much more to the toppings/fillings than a regular pizza. There has to be the perfect balance of bread to toppings, if you have too much bread it takes away from the taste and you can barely enjoy an entire piece of pizza without feeling stuffed. I think this dough is perfect for a deep dish pizza; it packs a lot of flavor, has just the right amount of that wonderful bread texture (not too much) and then the bottom and sides are perfectly crisp. Although the toppings and cheese are a huge part of a pizza you have to have the perfect “canvas” to hold them all together. This dough is perfect for any deep dish pizza your heart desires.

Deep Dish Pizza Dough

Ingredients:

3 Cups flour
1/2 Cup cornmeal
1 Teaspoon salt
2 1/4 Teaspoon (1 package) dry yeast
3/4 Cup beer, room temperature
1/4 Cup water + 2 Tablespoons
2 Teaspoons sugar
3 Tablespoons butter, melted
2 Tablespoons butter, softened
1 Tablespoon olive oil

Directions:

Place 1/4 cup warm water and dry yeast in a bowl and let stand for 5 minutes.

Meanwhile, in a large bowl mix cornmeal, salt, sugar, and 2 cups of flour. Once all the dry ingredients are combined, add the beer, melted butter and yeast and and mix slowly to incorporate. If the dough is still tacky gradually add in the last cup of flour, a little at a time, until a ball begins to form.

Place ball of dough on a floured surface and knead for 3-5 minutes (you can also use a stand mixer with the dough hook attachment). Once dough begins to form a ball cover and let rise for 1 hour in a large greased bowl.

Remove the dough from the bowl, punch down and knead for 3 minutes. Rub softened butter over the dough, place in a bowl, cover and let rise 1 hour.

Remove the dough, divide into two even pieces and roll into desired size. Place in a preheated deep dish pan (or on a pizza pan/stone), prick with a fork to avoid air pockets and cover in desired toppings.

Recipe Source: A Lynsey Original

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