Peanut Butter Pizza

 Don't knock it 'til you try it!!  I know it sounds weird, but YES it is absolutely delicious!

This makes 1-16 inch pizza, you could split the dough and make smaller sizes if you like

Crust:

1 TB yeast

1 tsp sugar

1 cup warm water 

3 cups all purpose flour (I actually prefer to measure my flour in grams these days, 360 grams if you have the means to measure exact, otherwise scoop gently and level!)

1 tsp. garlic salt

1/4 cup parmesan cheese(fresh grated, or even green can stuff, it works)

Olive Oil for rising bowl

Corn Meal for pan

Sauce:

1/2 cup of your favorite pizza sauce (homemade here, I halved the recipe and it was perfect)

1/3 cup quality peanut butter, (I prefer Adam's No Stir, or Jif No Sugar Added)

Toppings:

8 oz Italian Sausage (Sweet, Mild, Spicy, you choose!), cooked and cooled

Sliced Pepperoni (amount to your taste)

1 fresh jalapeno, sliced (seeds in for extra heat, removed for milder flavor)

8 oz shredded mozzarella/smoked provolone (Sargento makes a good blend of these, you could use an italian blend, or straight mozzarella if you prefer)

Sprinkle of grated Parm/Romano (fresh is best, but I am not above using the green can stuff!)

Heinz Red Chili infused  Honey (to taste)

Thinned drizzle of peanut butter/sauce

Crust:

In a small bowl, dissolve yeast and sugar in warm water. Let stand until foamy, 5-10 minutes.

Combine flour, salt and parm in a your mixer bowl (I use my kitchenaid mixer, you can use a food processor of go by hand if you like)

On medium speed, slowly add the yeast mixture. Mix/knead until a ball forms and knead with a dough hook for 5 minutes until it is a nice smooth ball. ( you can add water or flour if it is looking wet or dry, just go 1 TB at a time)

When you have the ball together remove it from the bowl. Oil the bowl well with olive oil and return the dough, tossing to coat. Top with plastic wrap and place in a warm location for 60-90 minutes until doubled in size.

Punch dough down and it is ready to use!

Stretch it onto a 16 inch pizza pan that has been liberally coated with corn meal  

Sauce:

Make this while the dough is rising

Mix 1/2 cup of your prefered sauce with 1/3 cup peanut butter and set aside

Assemble Pizza:

Preheat oven to 400

Spread sauce onto the crust, you can use the whole thing, or less if you prefer, just reserve a little for the drizzle on top

Top with sausage, jalapeno, cheese and pepperoni as your preference. I prefer sausage on the sauce, then cheese, with jalapenos and pepperoni on the top. Then I sprinkle with parm and romano

Heat a little extra peanut butter and sauce, and thin it with water until it is pourable and drizzle it over the whole thing

Bake 15 minutes until top is brown and bubbly.  

Drizzle infused honey over the top and bake 2-3 minutes more!

Allow to set for at least 5-10 minutes before slicing!!

Fiery Hawaiian Pizza Swirls

I have been seeing savory swirls around a lot lately. I decided to do one of my favorite pizzas in one!











1 pizza crust rolled out to a large rectangle
*My recipe at the bottom*



1 1/2 TB butter, softened
1 clove garlic
1/2 tsp salt


Thinly sliced ham (I used about 18 slices on mine)
3 oz shredded mozzarella
3 oz shredded provolone
5 slices thick cut bacon, cooked crisp and chopped
1/2 cup Roasted Red Peppers
3/4 to 1 cup Pineapple chunks( drained and allow to dry a little if using canned)
Pickled Jalapenos to taste
Hot sauce to taste



Pizza Sauce (homemade or store bought)

When you have rolled out your dough, combined softened butter, garlic and salt, brush the entire crust with this mixture.

Top with ham, pineapple, red peppers, cheese, then add bacon, jalapenos and hot sauce.

Roll up like you would do cinnamon rolls and slice into rolls with a sharp knife (I got 12 with my roll, yours might be less or more depending on your rectangle and slice size)

Place slices in a well greased baking dish.

Bake at 300 degrees for 30-40 minutes until they are starting to get golden brown on the top.

Top with pizza sauce and a little more parm, then bake 10 minutes more.

 Allow to set for 5 minutes before slicing.

Crust:
1 cup very warm water
1 teaspoon yeast

2 1/2 cup flour
1 teaspoon salt
2 tablespoons olive oil

1/4 cup romano cheese

1/2 cup parmesan cheese

Combine water and yeast and allow the yeast to proof for 5 minutes.
Add in olive oil and salt, then 1/2 cup flour at a time. Knead for 5-7 minutes adding a touch more flour if necessary. Add in cheeses and knead well
Immediately roll out into the rectangle and allow to sit for 5 minutes.

Persimmon Pizza

Persimmon Season! I think the flavor is a cross of tomato and mango like features. It is about time I put one on a pizza!












Crust:
1 cup very warm water
1 teaspoon yeast

2 1/2 cup flour
1 teaspoon salt
2 tablespoons olive oil

Toppings:

Rosemary Infused Olive Oil

1 fresh persimmon, washed well, stem/core removed and sliced thin

5-6 thick slices bacon, cooked crisp and diced

1 small/medium purple onion, caramelized (Link for instructions)

4 oz crumbled goat cheese

Sprinkle of Fresh Grated Parmesan 

Sprinkle of Basil (fresh if you have it but dried is fine too)

Crust:

Combine water and yeast and allow the yeast to proof for 5 minutes.

Add in olive oil and salt, then 1/2 cup flour at a time. Knead for 5-7 minutes adding a touch more flour if necessary.

Immediately stretch it onto a greased pizza pan. (Mine is 16 inches).

Allow to sit for 10 minutes then brush generously with the rosemary olive oil.

Preheat oven to 350 and par-bake the crust for 10 minutes.

Remove from oven and allow to cool.

Sprinkle the goat cheese over the crust, press and gently spread the crumbles.

Arrange other toppings over the cheese, sprinkle with parm and basil.

Bake 10-15 minutes(still at 350) until golden brown and bubbly.

Allow to rest 5 minutes before slicing an enjoy!

Roasted Pear and Turkey Pizza with Gorgonzola on Brioche Crust

I needed to use up some pears in my fridge so I was googling around and found some yummy combos to put together!


Makes 2 Pizzas







Brioche Crust:
1 cup warm water
3 TB warm milk
2 tsp active dry yeast
2 ½ TB sugar
1 large egg
3 ⅓ cups all-purpose flour
1 TB baking powder
 ½ tsp salt
2 ½ TB unsalted butter, softened

Turkey:

20 oz ground turkey

½ tsp pepper

¼ tsp red pepper flakes

pinch of cinnamon

salt to taste

Caramelized Onions:

1 large sweet onion(mine peeled was about 14 oz)

1 TB unsalted butter

1 TB olive oil

1 TB sugar

2 TB balsamic vinegar

Other Toppings:

2 Large Red or Green D'Anjou Pears, cored and sliced thin, divided

6 oz shredded mozzarella cheese, divided

1/2 cup crumbled Gorgonzola, divided

CRUST:

Combine warm water, milk sugar and yeast. Allow to sit until foamy.

Beat the egg in a separate bowl, set aside

Combine flour, baking powder and salt and cut in soft butter(I find mixing it in with clean hands is easiest!) until it looks like coarse crumbs.

Stir in yeast water and egg and knead until smooth and elastic (8-10 mins by hand, 5-6 in a kitchenaid)

Place in a greased bowl and allow to rise in a warm location until doubled (1-2 hours)

When it is doubled, divide into 2 pieces and stretch over  lightly greased pizza pans. Use a larger pan for a thinner crust or you can leave it smaller for thicker crust. Allow to rise 30 mins more. Then prick all over with a fork and stretch a little more if you like.

PEARS:

While you are waiting for the crust dough to rise you can get your pears roasted

Preheat oven to 400 degrees 

Place slices on a lightly greased baking sheet and roast for 10-15 minutes until soft and just starting to brown, set aside to cool.

When the crusts are ready bake each one for 7-8 minutes(depending on thickness) until it is light golden. Remove from oven.

ONIONS:

You can get the onions and turkey going while your dough is rising the first time.

Heat butter in a pan over high heat, add olive oil as soon as the butter is melted

When it is very hot add sliced onions and sprinkle with sugar. 

Stir constantly until the onions are well browned, reduce heat to low and cover. 

Cook 30 minutes stirring occasionally until they are very tender and browned. In the last 10 minutes or so add the balsamic vinegar.

TURKEY:

Combine meat and seasonings and mix well.

Over medium high heat add turkey and crumble. Cook until no pink remains. Drain if necessary.

ASSEMBLY:

Brush each crust with a touch of olive oil and sprinkle lightly with garlic powder.

Divide turkey, onions and pears equally , layer turkey and onions on the crust

Sprinkle with cheeses. Then top with the pears.

You can make it to this point and refrigerate it , make sure to take it out 45 mins prior to baking!

Bake at 450 for 10-15 minutes until the toppings are hot and bubbly.

Allow to set for 10 minutes before slicing

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Pizza Di Pollo Squisito

Exquisite Chicken Pizza!!
I got this idea from the newest Chicken Sandwich from Red Robin. It sounded delicious so I decided to put it into a pizza form!











Telera Roll Crust:
1 tsp yeast
3/4 cup warm water
1/2 TB honey
3/4 tsp salt
2 cups flour


Sun Dried Tomato Aioli:
1.5 ounces sun dried tomatoes
2 TB olive oil
6 oz plain greek yogurt
1 clove garlic
pinch of cayenne


Other Toppings:
Grilled Chicken* , sliced
Peppered Bacon, cooked crisp and chopped
Fontina Cheese**
Baby Arugula

*You can buy premade grilled chicken slices or you can grill your own, I kept it very simple on seasonings, just some salt and pepper with a touch of garlic and onion powder.

**Provolone is a fine substitute if you can't find Fontina, I had a heck of a time finding it and it was pretty darn pricey, but well worth the hunt!



For the Crust:
Preheat oven to 350

In the bowl of a mixer add yeast, warm water and honey. Allow to proof until foamy.

Add salt and 1 1/2 cups of the flour. Mix well. Switch to a dough blade.

Add remaining 1/2 cup of flour a few TB at a time until it is soft but not sticky. Knead until smooth and elastic.

Place in a greased bowl and allow to rise until doubled.

Punch down and spread over a greased pizza pan(mine is 15 inch)










Par bake the crust for 10 minutes

Set aside to cool












For the Aioli:
Place Sun Dried Tomatoes and garlic in a high powered blender and chop them into bits. Add in olive oil while the blades are running to chop more. Add in greek yogurt and process until it is mixed thoroughly, puree if you like but I prefer leaving some chunk.

Spread Aioli over cooled crust







Top with chicken slices, then sprinkle with cheese and top with bacon pieces.














Bake 15 minutes or until the cheese is hot and bubbly and the edges are browning nicely.














Slice , top with baby arugula and Enjoy!

Coney Island Chili Dog Pizza

Got a great deal on my favorite Roasted Red Pepper and Garlic sausages so I decided to do chili dogs, then I got the idea to transform it into another pizza creation!  A lot of the recipes for Coney Sauce I came across had ketchup as a main ingredient plus the addition of sugars, but then lots of complaints of it being too sweet, so I started to work on my own sauce and I think it turned out great. Some might argue that it isn't "authentic" sauce but it is still pretty darn tasty so that doesn't bug me LOL




Cornmeal Crust:

1 cup warm water 

1 TB yeast (one "packet" is fine, I just like a little extra poof)

2 tsp sugar

3 TB olive oil 

1 1/3 cup cornmeal 

2 cups flour (GF mix is fine!)

1/2 tsp salt



Coney Island Sauce:

1 lb ground beef, (chuck or round would be fantastic!)
1 medium onion, diced
2 cloves garlic, minced
3/4 cup tomato paste(6 oz can)
2 cups beef broth
1 TB apple cider vinegar
1 TB brown sugar
1 TB yellow mustard
1 TB chili powder
2 tsp Worcestershire sauce
1 tsp celery seed
3/4  tsp cumin
salt and black pepper to taste
a few dashes of hot sauce to taste

* this makes more than enough for the pizza!! Leftover freeze beautifully too or feel free to half the recipe.



6 oz oz franks  or sausages of your choice, sliced
6 oz extra sharp cheddar cheese

Crust:

Mix water with yeast and sugar, allow to proof for 5-10 minutes until foamy.

Add in olive oil.
Combine flour, cornmeal and salt. Add to yeast mixture and mix well until it forms into a ball.

Pour into a greased bowl and set in a warm draft free location, Allow to rise until doubled.












Sauce:

In a large pan crumble and cook ground beef, cook until it is browning nicely











Then add onions and garlic. Cook until no pink remains, crumbling the meat VERY well.












Drain fat and return to pan












Add in remaining ingredients and stir well. (It will be "soupy" looking)











Place a cover over it because it will splatter, but make sure it is vented to allow for evaporation. Allow to simmer 15-20 minutes until the sauce thickens up.

Set aside to cool.









Preheat oven to 425

On a greased pizza sheet, pat/roll dough to the edges, turning the edge under to create a lip.











Bake in preheated oven for 10 minutes.













Spread with Coney Sauce (You can add more if you plan to eat this pizza with a fork, but if you want to keep it "pizza like" don't go nuts, I used between 1/2 and 3/4 of the sauce recipe)











Add sliced franks or sausages











 Top with extra sharp cheese.












Bake at 425 for 10-15 minutes more until the crust is browning and the cheese is melted and bubbly.

Allow to set 5-10 minutes before slicing.

Slice and top with some diced onions and a squirt of mustard and enjoy!