bacon & pea pizza

Hey there hey there friends! How was your weekend? We had a fun one -- took quick trip to Fort Worth, had a little girls brunch, and saw Phantom of the Opera on Friday night! ...which means we have been walking around singing "Masquerade" for three days now...

I'm excited to share this pizza recipe with y'all! I've probably made this 3 or 4 times this summer already and we are crazy about it every time. While I was previously a preheated pizza stone loyalist, I'm really loving this method from Tracy of baking the pizza on an oiled baking sheet. It yields a super crispy crust and there's no danger of getting a gigantic burn on your arm from taking the pizza stone out after preheating. Not that I would know anything about that.

The salty bacon is perfect with the peas and mix of creamy mozzarella and sharp cheddar. But the extra special part happens after the pizza bakes, when it is topped with fresh mint, a squeeze of lemon, and grated parm! 

It's seriously silly good.

Bacon & Pea Pizza (from Shutterbean)

yields one 13x18-inch pizza

you'll need:

1 fresh pizza dough

olive oil

3 strips of bacon, cooked and roughly chopped

1/2 cup shelled peas

3 cloves garlic, thinly sliced

2 green onions, thinly slices

1/2 cup shredded mozzarella

3/4 cup sharp white cheddar

pinch of red pepper flakes

kosher salt and freshly cracked black pepper

1/2 cup chopped mint

fresh lemon juice

grated Parmesan, for topping

Preheat the oven to 500 degrees F.

Lightly brush a 13x18-inch baking sheet with olive oil. Place the pizza dough directly onto the pan and press it out. I like a thin crust, so I press it super thin all the way to the edges. If you like slightly thicker crust, just don't press it out quite as much.

Top the pizza with the bacon, garlic, green onions, and cheeses. Add the red pepper flakes, salt, and pepper on top.

Bake the pizza for 18-20 minutes, or until cheese is browned and bubbly.

Top with fresh mint, a squeeze of lemon, and grated Parmesan. Enjoy!!!

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spinach & prosciutto white pizza

It's going to be a good Wednesday. I've got pizza for you! And... a GREAT giveaway that is absolutely perfect for summer fun. But we'll talk about that in a minute...

What are your favorite pizza toppings? I tend to be all over the map. It's so hard to beat a good, classic margherita. But then again, weird, unexpected twists like this or this are also really great! Let's face it: it's pizza. It's going to be delicious.

This combo is a new favorite. The salty prosciutto gets crispy and ohmygoshsogood in the oven. The spinach is a little spicy from a pinch of red pepper flakes. And the cheese -- whole milk mozzarella -- is the ultimate in creamy goodness. Give this one a try! It just might be your new favorite. :)

Spinach & Prosciutto White Pizza
makes 1 pizza

you'll need:
1 fresh pizza dough
2 big handfuls of baby spinach
olive oil
kosher salt
red pepper flakes
2 garlic cloves, minced
1/2 cup whole milk mozzarella, shredded
4 thin slices of prosciutto

Preheat oven to 500 degrees F.

Stretch out pizza dough on a large oiled baking sheet. Set aside to allow the dough to rest.

Saute spinach in a large skillet with a bit of salt and red pepper flakes. Once spinach is cooked, remove from the skillet and set aside to cool slightly.

Lightly brush the dough with olive oil. Sprinkle garlic cloves over the top. Lay prosciutto slices, then top with spinach and mozzarella.

Bake pizza for 10 minutes, or until cheese is browned and bubbly. Allow to cool for a few minutes before slicing and devouring.

***

Now about that giveaway...

June is Dairy Month which means it’s time to celebrate #AllThingsDairy!  

Fresh nutritious dairy foods like milk, cheese, and yogurt don't just taste delicious; they're good for your body! Dairy foods are the #1 source of calcium in most individual’s daily diet and offer 9 essential nutrients.  

Join in the fun & deliciousness and celebrate #AllThingsDairy with me and 14 fellow food bloggers as we celebrate Dairy Month by sharing some of our favorite recipes PLUS enter for a chance to win one of 3 Cuisinart ICE-30BC Pure Indulgence™ Frozen Yogurt-Sorbet & Ice CreamMakers!

Enter the giveaway simply by using the Rafflecopter at the end of this post!

The American Dairy Association & Dairy Council salutes its local dairy farmers with a celebration of #AllThingsDairy as they seek nutritious recipes combining milk, cheese and yogurt with fresh produce. 

To learn more about the health benefits of dairy and the essential role it plays in your diet visit DairyGood.org

Have fun checking out all the recipes from my foodie friends and good luck with the giveaway!!

Souffle Bombay - Blueberry Cheesecake Shooters 
What The Heck's A Bonbon? - Strawberry Watermelon Cucumber Granita with Vanilla Lemon Frozen Yogurt 
Mind Over Batter - Strawberries and Cream Icebox Cake 
Pass The Sushi - Roasted Blueberry Graham Cracker Crumble Frozen Yogurt 
We're Parents - Strawberry Cheesecake Pancakes with Whipped Topping 
Sugar Dish Me - Healthy Creamy Summer Pasta 
The Vintage Mom - Strawberry Creamsicles & Other Creamy Treats 
Real: The Kitchen and Beyond - 11 Grilled Cheese Combinations 
Giggles Gobbles & Gulps - 10 Fun Ways To Drink Your Milk 
How I Pinch A Penny - Banana Pudding Shooters 
Kitchen Conundrum - Rich and Creamy Mac & Cheese 
An Opera Singer In The Kitchen - Double Cheese Spinach & Mushroom Omelette 
It's A Keeper - 10 Ice Cream & Frozen Treat Recipes 
The Suburban Soapbox - The Ultimate Chocolate Martini

a Rafflecopter giveaway

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grilled spicy mustard bbq chicken pizza

We're so close to summer, y'all. I can feel it! And we're celebrating today with pizza, friends, and a BIG giveaway!!!

Summer entertaining is the best. So laid-back, so easy. There's usually sunshine and pools and margaritas involved. And grilling of course!

Grilled pizza is my jam. I love the flavor of the charred dough - and those pretty grill marks! And it's so fast and simple. Perfect for a summer evening spent with friends. How fun would it be to gather a big variety of toppings and have a grilled pizza party?!

In the meantime, let's make this shut-the-front-door good pizza. Yes? YES!

For the base of this pizza, we make a mustard BBQ sauce. El Diablo sent me their six spicy mustard flavors to try out, and, although I was tempted to try the habanero one out for this because of my spice addiction, I thought the jalapeno one would be just right to balance everything out in this pizza. So. SO. good.

The pizza is then topped with the usual suspects, with some smoked gouda on top to make things extra super creamy delicious. This is living!

Cheers to a summer full of sunshine, friends, and pizza!

Grilled Spicy Mustard BBQ Chicken Pizza
yields one pizza

for the BBQ sauce, you'll need:
2 tablespoons butter
1/2 red onion, diced
3/4 cup El Diablo Jalapeno Mustard
1/2 cup honey
1/4 cup apple cider vinegar
2 tablespoons ketchup
1 tablespoon dark brown sugar
2 teaspoons Worcestershire sauce

for the pizza, you'll need:
olive oil, for brushing
kosher salt and freshly ground black pepper
1 fresh pizza dough
1/2 cup shredded fresh mozzarella
1 grilled chicken breast, diced
1/2 red onion, diced
1/4 cup pickled jalapeno slices
1/4 cup shredded smoked gouda
handful of roughly chopped cilantro, for serving

Make the BBQ sauce: Melt butter in a skillet over medium heat. Add onion and cook 3-4 minutes, until soft but not brown. Add the remaining ingredients. Bring to a simmer and cook for 30 minutes, or until the sauce has thickened a bit. Remove from heat and set aside to cool.

Make the pizza: Heat the grill to high heat and brush with olive oil. Gather all your ingredients and keep them handy; it'll make it so much easier to work quickly!

Press out pizza dough to desired shape and thickness. I think thin is best! Brush lightly with olive oil.

Take the lid off the grill and lay the dough on top, olive oil brushed side down. Brush the other side of the dough with olive oil and sprinkle with salt and pepper. Cook dough for 2-3 minutes with the lid off. 

Use tongs to flip the dough over. Over the dough, spread a thin layer of mustard BBQ sauce, then add mozzarella, chicken, red onions, jalapenos, and gouda. Put the lid back on the grill and cook 3-5 minutes.

Use tongs to remove the pizza from the grill. Allow to cook for a few minutes before cutting into slices. Sprinkle with cilantro and enjoy!

Now let's talk about that giveaway...

I've teamed up with a great group of food bloggers to get y'all all set for grilling season! We've got TWO big prizes for ya!

Prize #1 from Blue Rhino, Mr. Bar-B-Q, and El Diablo Mustard

• Blue Rhino Backyard Grill 4-Burner Gas Grill
  The Backyard Grill 4-Burner Gas Grill features a stainless steel lid and a cast iron cooking surface with a 28-burger capacity. This outdoor gas grill also boasts a large warming rack, a convenient stainless steel tube handle, a built-in bottle opener and a temperature gauge. Two plastic wheels help to make positioning quick and easy. 
• Rhino Coupon for Free Propane
• 3-Piece Ergo Handle Tool Set The 3-Piece Ergo Handle Tool Set includes a long-handled spatula, fork and tongs. The set is made with high-quality stainless steel construction and patented, arched handles for maximum comfort and control.
• 6-pack of El Diablo Mustard

----------------

Prize #2 from Hot Box Grills and El Diablo Mustard

•  Hot Box Grill 360+ Hot Box Grill 360+ is an incredibly versatile outdoor cooker. Grill, roast & smoke your favorite foods to perfection. You can configure the separate charcoal and food grates in hundreds of different ways, allowing you to cook all of your backyard and tailgating favorites. Grill a dozen or more big juicy hamburgers, roast two beer can chickens or smoke a 20 pound pork butt low & slow. Because of the unique patent-pending design clean-up, transporting and storing the Hot Box Grills 360+ is easy. It's an American made, full-size heavy-duty powder-coated steel cooker that you can take just about anywhere!
• 6-pack of El Diablo Mustard

 To enter, simply use the Rafflecopter below! 

Have fun checking out all the recipes from my foodie friends and good luck with the giveaway!!

Souffle Bombay - Bacon Wrapped BBQ Shrimp with a Chipotle Mustard Glaze

All Day I Dream About Food - Cocoa-Rubbed Pork Tenderloin with Chipotle Mustard Sauce

Girl Carnivore - Spicy Mustard Brats with Sauerkraut

Musings of a Housewife - Sweet & Spicy Baked Beans with Ham

Sugar Dish Me - Hot Honey Mustard Wings

The Vintage Mom - Spicy Mustard Mayo Chicken Kabobs

The Suburban Soapbox - Grilled Beef Tenderloin Sandwich with Spicy Steakhouse Aioli

Welcome to the Cookout - Championship Baby Back Ribs

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ham & brussels sprouts naan pizza

Hey there! Thought I'd throw in a little weekend recipe for those of you who are already thinking about what you're going to do with leftover Easter ham.

Wait, do you have an Easter ham? We don't... I don't know if we ever have? We've always been non-traditional when it comes to holiday food. This year we're having this salad alongside this pasta. Of course there will be garlic bread. I'm making these for snacking, and we're having my mom's incredible coconut pie for dessert. YUM.

But back to ham! Since most of you will have some leftover, please please please try this pizza. It is INSANE how good it is! I had a similar pizza in Austin last month and couldn't wait to recreate it at home. The sweet balsamic and the roasty brussels sprouts are perfection.

This is just as a leftover meal should be: quick, easy, delicious. Done!

Ham & Brussels Sprouts Naan Pizza
makes 4 pizzas

you'll need:
4 naan breads
1 cup shredded mozzarella
1/4 lb. ham, diced
1 teaspoon olive oil
1 teaspoon balsamic vinegar, plus more for drizzling
1 cup shredded brussels sprouts
grated parmesan, for serving

Preheat oven to 400 degrees F.

Line a large baking sheet with parchment paper. Place breads on the baking sheet. Divide the mozzarella between each one, then top with ham. In a small bowl, toss the brussels sprouts with olive oil and balsamic vinegar. Divide brussels sprouts evenly over each pizza.

Bake pizzas for 15 minutes, until cheese is bubbly. To serve, drizzle with balsamic vinegar and sprinkle parmesan on top.

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date night chicken parm cornbread pizzas

Date night is my favorite. Sometimes it's fun to go out. But the dates I like best are in this little home of ours, sitting across the table from this husband of mine, with our dog-child at our feet. Since we moved into our home a couple months ago, it feels even sweeter to be together in this place that we worked hard and waited for. And while I'm no longer cooking for us in a renovated hallway closet, I still like to make humble little dinners for us to enjoy on these date nights in. Pizza always fits the bill.

P.S. Happy two year anniversary to you, husband! Life with you is sweeter than I knew it could be.

Chicken Parmesan Cornbread Pizzas (adapted from Megan for Betty Crocker)
makes 2 individual pizzas

for the cornbread crust, you'll need:
1/2 cup cornmeal
1 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon kosher salt
1/2 cup water
2 tablespoons olive oil

for the pizza, you'll need:
1 tablespoon olive oil
1 boneless skinless chicken breast, pounded thin
1 egg, beaten
1/2 sleeve Ritz crackers (or similar cracker)
4-6 tablespoons tomato sauce (I use Pomi)
6-8 oz. fresh mozzarella, thinly sliced
1/4 cup shredded Parmesan cheese, plus more for serving
crushed red pepper flakes, for serving (optional)

Preheat oven to 350 degrees F. Line a large baking sheet with parchment paper and set aside.

First, make the chicken. Heat olive oil in a large skillet over medium-high heat. Place the crackers in a large plastic bag, seal, then use hands to crush into small pieces. Beat egg in a shallow dish. Dip the chicken breast into the beaten egg, then place in the plastic bag with the crackers. Transfer chicken to the hot skillet and cook for 4-5 minutes per side, until the outside is browned and crispy and the chicken is completely cooked through. Transfer to a paper towel-lined plate to drain excess oil. Allow the chicken to rest for a couple minutes before cutting into thin strips.

In a large mixing bowl, whisk together cornmeal, flour, baking powder, and salt. Add water and olive oil and stir to combine until a dough is formed. You may want to use your hands to bring it all together.

Divide the dough in half. If making pizzas into a heart shape, divide each half in half again, so that you have 4 equally sized balls of dough. Place 2 of the balls right next to each other, then pull down and together to meet at a point. (You can use a rolling pin for this, but I like to just press the dough down with my hands.) Repeat with the other 2 balls of dough.

Transfer the pizzas to the baking sheet side by side. Divide the tomato sauce, chicken, mozzarella, and Parmesan between the pizzas. Bake for 15-20 minutes, rotating the baking sheet halfway through.

Sprinkle with extra Parm and red pepper if desired. Use a spatula to transfer each pizza to a plate and dig in!

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greek lamb naan pizzas

Happy Monday, friends! How was your weekend? I'm heading back to school today after a glorious Christmas break. While I'm not relishing waking up early again, I am always glad to settle back into more of a routine. And since one of my intentions for 2014 is to become more organized, I kinda need to be busier to put myself to the test. :)

Another goal I have for this year is to try to plan our meals for the week. Do you do this? I never have, but rumor has it that it saves time and money, so I thought I'd give it a go. If you're a meal planner, I'd love to hear any tips or tricks you have!!

One of my go-to meals that will definitely show up in our planning is naan pizzas! I love them because they take no time at all to make (it's really more assembling than cooking!), you can top them with whatever you want, and most of all because they're super yummy.

Since Miles and I are crazy about Greek flavors, we absolutely loved these! They were fast, fresh, and flavorful... perfect for a weeknight dinner!

Greek Lamb Naan Pizzas
makes 4 pizzas

you'll need:
4 naan breads
olive oil
1/2 cups tomato puree (like Pomi)
1/2 lb. ground lamb
1 cup shredded mozzarella
1/2 small red onion, thinly sliced
1/2 cup Kalamata olives, halved
1/2 cup sundried tomatoes, chopped
1 English cucumber, seeded and sliced
1/2 cup crumbled feta

Preheat oven to 400 degrees F. If using a pizza stone, place it inside the oven to preheat.

While the oven is preheating, heat a bit of olive oil in a skillet over medium-high heat. Cook lamb until completely done, breaking up the meat as it cooks. Transfer to a paper towel-lined plate and set aside.

Lightly brush naan with olive oil. Once the oven is preheated, place the breads on the pizza stone or baking sheet and bake for 5 minutes. Remove from the oven. Spread about 2 tablespoons tomato puree over each pizza. Divide the lamb, mozzarella, onion, olives, and sundried tomatoes evenly over each pizza. Return to the oven and bake for 10 more minutes, until cheese is bubbly.

Remove pizzas from the oven and top with cucumbers and feta. Enjoy!

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korean bbq naan pizza

I'm getting back into the swing of the busy days and nights that come with the beginning of a new school year. I still love to cook after a long day, no matter how tired I am. Something about it is so relaxing, and it gets me out of my "teacher mode" for the day. I always feel better if I've cooked dinner, but - real talk - it's the cleaning up of dinner that sometimes has me reaching for the Thai takeout menu.

I'm trying to get it together more this year. A new school year resolution of keeping a clean, organized kitchen so that I can enjoy my cooking more. Cleaning up as I cook, loading the dishes right away, emptying the dishwasher every morning so I'm ready to go later that night.

Don't ask my husband how this is going. I'm working on it, k?

Naan pizzas might be the best weeknight meal ever. They're quick, so easy, and most importantly absolutely delicious. This one, with a Korean BBQ twist, is completely out of this world. Think the most tender short ribs, creamy mozzarella, and a spicy vinaigrette drizzled on top. Dreamy.

It does take a little bit of work, with slow-cooked meat (from this incredible recipe that I adore) and a homemade BBQ sauce. But! since I cooked the meat in my crockpot all day long, it was mostly passive work! I made the BBQ sauce the day before, but if you'd rather, you can find a good Asian BBQ sauce at the grocery store instead. These are trivial matters. The most important thing is that these pizzas are on your dinner table.

Korean BBQ Naan Pizza
makes 4 pizzas

for the pizza, you'll need:
4 naan breads
olive oil, for brushing
6 tablespoons Korean BBQ sauce (If you'd rather buy it, I've tried this one from Whole Foods, and it's great.)
1 lb. shredded Korean beef
1 cup shredded mozzarella
1/2 small red onion, thinly sliced
2 scallions, thinly sliced
handful of cilantro, roughly chopped

for the vinaigrette, you'll need:
1 1/2 tablespoons soy sauce
1 1/2 tablespoons raw honey
1 tablespoon toasted sesame oil
1 teaspoon red pepper flakes
2 tablespoons vegetable stock
1/4 cup red wine vinegar
3/4 teaspoon dry mustard
1 tablespoon toasted white sesame seeds

Preheat oven to 400 degrees F. If using a pizza stone, place inside oven to preheat.

Lightly brush naan with olive oil. Once oven is preheated, place breads onto preheated pizza stone or baking sheet and bake for 5 minutes. Remove from the oven. Brush each naan with 2 tablespoons BBQ sauce. Divide the beef, mozzarella, onion, and scallions evenly over the 4 pizzas. Return to oven and bake for 10-15 minutes, until cheese is bubbly.

While the pizzas are baking, whisk together all of the vinaigrette ingredients together and set aside.

Remove pizzas from the oven and serve with a sprinkling of cilantro and a drizzle of the vinaigrette. Enjoy!

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hatch chile & bacon pizza

You know I had to get another hatch chile recipe in here before they disappear! I absolutely love the things, and try to use them as much as possible during our short season. Luckily, I've roasted and frozen some of these guys already, so don't be surprised if you keep seeing a hatch recipe here and there all year round...

It's very well-established on this site that I adore homemade pizza. Whenever I'm at a loss of what to cook for dinner, pizza usually happens. I used my no-knead whole wheat dough recipe for this one, and it was perfect for this pizza, which is deliciously smoky from the chiles, bacon, and smoked mozzarella. Use a plain, sweet tomato puree like Pomi for a little sweetness to cut the smoke.

How's this for dinner tonight?

Hatch Chile & Bacon Pizza

you'll need:
1 whole wheat pizza dough
1/2 cup tomato puree, such as Pomi
1/2 cup hatch chiles, chopped (If you can't find Hatch chiles, I would substitute poblano for this recipe.)
3 slices bacon, cooked and chopped
1/2 cup whole-milk mozzarella, shredded
1/2 cup smoked mozzarella, shredded
olive oil, for brushing
2 tablespoons chopped chives
freshly ground black pepper

Place a pizza stone in your oven, and preheat it to its highest temperature (mine is 550 degrees F). Allow to preheat for at least 30 minutes.

On a pieces of lightly floured parchment paper, press out the pizza dough to desired thickness. Spoon the tomato puree over, then top with chiles, bacon, and cheeses. Brush the crust lightly with olives oil.

Carefully remove the preheated pizza stone from the oven and slide the pizza on parchment paper onto it. Return to the oven and bake for 7-12 minutes, until the cheese is browned and bubbly.

Remove pizza from oven and sprinkle with chives and freshly ground black pepper. Allow to cool for at least 5 minutes before slicing. Enjoy!

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sweet corn zucchini lime pizza

Tomorrow is the first official day of summer! What's on your summer to-do list?

I've got one thing for you already: make. this. pizza. This pizza just screams summer with zucchini, corn, cilantro, lime... total summer perfection. If you have a grill, make it on the grill and make it that much more summery. 

Since we don't have a grill, I fired up our oven to an ungodly temperature in the Texas heat. But it was SO worth it for this pizza! I'm seriously in love with it, and already can't wait to make it again.

Make this to kick off the official start of summer - you won't be sorry!!

Corn Zucchini Lime Pizza (dough from this no-knead recipe; pizza recipe from Shutterbean)

you'll need:

1 whole wheat pizza dough

cornmeal, for sprinkling

1 zucchini, very thinly sliced

1 cup fresh sweet corn

1 tablespoon olive oil

1/2 cup sliced red onion

1 jalapeno, seeded and thinly sliced

1/2 cup feta

1/2 grated parmesan

1/2 bunch cilantro, roughly chopped

red pepper flakes

salt and pepper

2 limes

Place a pizza stone in your oven, and preheat the oven to its highest temperature (mine is 550 degrees F). Allow to heat for at least 30 minutes.

Toss zucchini and corn in a bowl with olive oil.

Sprinkle a bit of cornmeal on parchment paper, then top with pizza dough and press out to a thin pizza (if it springs back, simply allow it to rest for 5 minutes and come back to it). Brush the crust lightly with olive oil (I used a garlic-infused olive oil). Top with zucchini, corn, red onion, jalapeno, feta, parmesan, and cilantro. Sprinkle with a bit of salt and pepper, then squeeze the juice of 1 lime over the entire thing.

Carefully(!) remove the preheated pizza stone from the oven and slide the pizza on parchment paper onto it. Return to oven and bake for 7-12 minutes, until cheese is beginning to brown and bubbly.

Allow to cool for at least 5 minutes before slicing. Serve with an extra sprinkling of feta and cilantro with lime wedges on the side. Now devour.

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spicy garlic bread pizza

Let's end pizza week with a bang, shall we?

I have a seriously deep love for old school garlic bread. It's buttery, garlicky, Parmesan-y... all things I adore. If you love it even half as much as I do, you have to try this pizza dough. It's a giant retro garlic bread made into a pizza, and with a teensy spicy kick from red pepper flakes. Oh dear.

This recipe's all about the dough, and you can top it any which was you like, but I'd probably stick to more classic toppings because the crust flavor is more intense. (Some might not consider jalapenos a classic topping, but have you met my husband?) Go old school on this one - tomato puree, whole-milk mozz, simple toppings. Then again, this crust is so fantastic you might just wanna bake it off and eat it all on its own. That's perfectly acceptable, too.

Spicy Garlic Bread Pizza (adapted from Baked by Rachel)
makes 1 pizza

you'll need:
1 cup warm water
2 1/4 teaspoon active dry yeast
1 teaspoon sugar
2 1/2-3 cups AP flour
1 teaspoon salt
1 teaspoon garlic powder
1/2-1 teaspoon red pepper flakes (depending on how spicy you like it... you know which way we leaned)
1 teaspoon dried basil
olive oil
3 tablespoons unsalted butter
3 cloves garlic, very finely minced
3 tablespoons Parmesan cheese, finely grated
tomato puree (I use Pomi)
1/2 cup shredded mozzarella (preferably whole-milk!)
whatever other toppings you like! (I added hot Italian sausage and pickled jalapenos)

In a medium bowl, dissolve yeast and sugar in warm water. Allow to sit for about 10 minutes, or until bubbly and active.

Meanwhile, in a large clean bowl, mix together 2 1/2 cup flour, salt, garlic powder, red pepper flakes and basil. Add yeast mixture to the bowl and stir until it comes together. Knead until a smooth dough forms, adding additional flour if needed. Remove the dough and drizzle a bit of olive oil into the bowl, turning to coat. Place dough back in the bowl and flip until it's lightly coated in oil. Cover bowl with plastic wrap and allow to rise for 1 hour, or until doubled in size.

Preheat oven to 425 degrees.

In a small bowl, melt butter with minced garlic.

Lightly grease a baking sheet or pizza stone, and press out dough to desired size and shape. Brush the entire dough lightly with the butter/garlic mixture. Bake for 5 minutes.

Remove from oven and add your toppings. Brush outside crust again with butter/garlic mixture and sprinkle it with Parmesan. Bake for 15-20 minutes until the cheese is melted and bubbly and the crust is lightly golden. If you like (and I do), broil for 1-3 minutes.

Remove from oven and allow to cool for about 5 minutes before slicing, serving, and high-fiving because this pizza is awesome.

Hope y'all have a happy weekend! xoxo

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no-knead whole wheat pizza with bacon and corn

Here we go, y'all! Another pizza for your face. And this one's a winner.

Remember this pasta and how I love, love, love it? And the no-knead pizza dough from Monday that I adore? You know I had to put these two ideas together. Ohhhhh man.

I swapped out the flour to make a whole wheat version, but it's still the easiest dough ever. Comes together in a flash... and then you wait... but this time, only 2 hours!!!

So delicious, and hands down the best wheat pizza dough I've ever had.

We top the dough with a simple tomato puree, mozzarella, corn, and bacon. We bake it. We sprinkle it with shaved Parmesan and fresh basil. Are you trackin' with me? Best. meal. ever.

No-Knead Whole Wheat Pizza with Bacon and Corn (dough from Joy the Baker)
makes 2 10-12 inch pizzas

you'll need:
2 3/4 cups bread flour
1 cup whole wheat flour
2 1/2 teaspoons active dry yeast
3/4 teaspoon salt
3/4 teaspoon sugar
1 1/2 cup warm water

In a medium bowl, whisk together flour, yeast, salt, and sugar. Stir in water with a spoon until it's incorporated (you might have to use your hands to bring it together, but no need to knead!).

Cover the bowl with plastic wrap and place in a warm, draft-free place to rise for 2 hours.

After dough has doubled in size, punch it down and dump it onto a lightly floured work surface. Divide dough in half. (*If you're making the dough ahead, wrap it in plastic wrap, place in a ziplock bag, and put in the freezer. When you're ready to use it, defrost the dough in the fridge overnight and allow to come to room temperature before using.)

And that's it! Here how I topped and baked mine:

Bacon and Corn Pizza

you'll need:
3/4 cup tomato puree (I use Pomi)
4 slices cooked bacon, chopped
1/2 cup corn kernels
1 cup shredded mozzarella cheese
olive oil, for brushing
torn fresh basil leaves and shaved Parmesan, for garnish

Place a pizza stone in your oven, and preheat the oven to its highest temperature (mine is 550 degrees F). Allow to heat for at least 30 minutes.

On two pieces of lightly floured parchment paper, press out each pizza dough ball to 10-12 inches in diameter (one pizza on each piece of paper). Evenly spoon the tomato puree over each crust, then top with bacon, corn, and cheese. Brush the crust lightly with olive oil (I used a garlic-infused olive oil... it was divine).

Carefully(!) remove the preheated pizza stone from the oven and slide one of the pizzas on parchment paper onto it. Return to oven and bake for 7-12 minutes, until cheese is browned and bubbly. Repeat with other pizza.

When pizza is done, remove from the oven and sprinkle with shaved Parmesan and torn basil leaves. Allow to cool for at least 5 minutes before slicing and dominating.

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creamy bbq chicken pizza + jim lahey's no-knead pizza dough

I think, this week, let's talk about pizza! Yes?

I've been on a pizza-making kick lately, and can't wait to tell you guys about it. I've been obsessed with finding the perfect pizza dough recipe for a while now (I have seriously never used the same recipe twice), and the three I'm going to share with y'all this week are all to die for. Crispy, chewy, air-bubbly... just perfect.

Let's start out with this one. I think I was the last person on Earth to try this recipe, but don't be like me! This is as simple as it gets (no knead!), and it's the best pizza dough I've ever made. It's incredible!!!

Although you can (and should) top this pizza with anything and everything, I decided to try out Bev's Creamy BBQ Chicken Pizza because... well, do I really need to explain?!

Real talk: this pizza dough will change your life.

Jim Lahey's No-Knead Pizza Dough (adapted from Girl Versus Dough and Handle the Heat)
makes four 10 to 12-inch pizzas

A quick word about what sounds like the longest rising time ever: the recipe calls for at least an 18 hour rise time, but I'm a terrible planner and very impatient when it comes to pizza. I made my dough in the morning and let it rise all day, about 12 hours, and it turned out perfectly. This dough is forgiving and compassionate to my scatterbrained ways. That being said, the longer you let it rise, the more developed the flavor will be.

you'll need:
3 3/4 cups AP flour
1/4 teaspoon active dry yeast
2 teaspoons salt
1 1/2 cups lukewarm water

In a medium bowl, whisk together flour, yeast and salt. Add water gradually and stir with a spoon until combined and a dough forms (you may have to use your hands to bring it all together... but you don't need to knead!). With floured hands, bring to dough together in a ball. Transfer the dough to a clean, large bowl and cover it with plastic wrap or a tea towel. Set dough in a draft-free place until dough is doubled (or more than doubled) in size, 12-18 hours.

When dough has risen, punch it down and transfer it to a lightly floured work surface. Divide dough into 4 equal pieces. Take one portion of the dough and gather 4 corners to the center to create 4 folds. Turn seam side down and form into a ball. Repeat with remaining portions of dough. Allow to rest, uncovered, for an hour. When dough is fully rested, it's ready to shape and top as you like! See below for what I did...

*If you'd like to make this dough ahead of time, that's great! Dough will stay good for 3 days in the refrigerator, well-wrapped in plastic wrap. When you're ready to use it, allow it to come to room temperature for 2-3 hours before using. Dough will also keep in the freezer for 1 month. Defrost the dough overnight in the fridge, then allow to sit at room temperature as you would with the refrigerated dough before shaping.

Creamy BBQ Chicken Pizza (toppings adapted from Bev Cooks)
makes 2 12-inch pizzas

you'll need:
1 lb. cooked chicken breasts, chopped into bite-size pieces (I used rotisserie chicken)
1/4 cup heavy cream
1/2 cup BBQ sauce, plus 2 tablespoons
1 medium red onion, thinly sliced
1/4 cup pickled jalapenos
1 cup shredded mozzarella cheese
2 tablespoons chopped green onions, for garnish

Place a pizza stone in your oven, and preheat the oven to its highest temperature (mine is 550 degrees F). Allow to heat for at least 30 minutes.

Toss chicken with 2 tablespoons BBQ sauce and set aside.

In a small bowl, mix heavy cream and BBQ sauce together until completely combined and smooth.

On two pieces of lightly floured parchment paper, press out each pizza dough ball to 10-12 inches in diameter (one pizza on each piece of paper). Evenly spoon the creamy BBQ sauce over each crust, then top with chicken, red onions, jalapenos and cheese.

Carefully(!) remove the preheated pizza stone from the oven and slide one of the pizzas on parchment paper onto it. Return to oven and bake for 7-12 minutes, until cheese is browned and bubbly. Repeat with other pizza.

Allow to cool for 5-10 minutes before slicing. Garnish with green onions, and rejoice!

*Coming later this week: no-knead whole wheat pizza dough, and spicy garlic bread pizza dough. Yipeeeeee!!!

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cinco de mayo recipes!

Sunday is Cinco de Mayo! Are you ready? I'll take any excuse to indulge in excessive amounts of guacamole. Here are some ideas for a whole day of feasting on Cinco de Mayo!

Buenos Dias!

Green Chile Cheddar Drop Biscuits

Mexican Breakfast Pizza

Chipotle Pepper Jack Scones

Green Chile Quiche

Snacks and Appetizers

Mexican Camp Bread

Chorizo and Peppers Quesadillas

Baked Jalapeno Poppers

Meal Ideas!

Mexican Pasta Bake

Lightened Up Neiman Marcus Tortilla Soup
Slow Cooker Ranch Chicken Tacos

Chorizo and Jalapeno Pizza

Baked BBQ Ranch Turkey Tacos

Chicken and Avocado Enchiladas

Slow Cooker Enchilada Soup

Green Chile Brisket Enchiladas
Baked Turkey Taquitos

Something Sweet!

Dulce de Leche Sandwich Cookies

What about you? Are you cooking up anything for Cinco de Mayo?

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french bread pizzas

Here's what I did with my french bread.

And it was so nostalgic and yummy.

With homemade bread, sauce, and some really yummy cheese, this is a step up from the dreary frozen ones I'd eat in college. This is old school convenience dinner, but so. much. better.

French bread pizzas! Do it!

Old School French Bread Pizzas
serves 4

1 loaf of Easy French Bread, sliced in half
olive oil, for brushing
my favorite pizza sauce ever
1 cup (or more) shredded cheese (I used a blend of fontina, mozzarella, and asiago)
about 15 slices turkey pepperoni
dried basil, for sprinkling
red pepper flakes, for sprinkling

Preheat oven to 350 degrees F. Brush bread halves with olive oil. Bake for 10 minutes.

Remove bread from oven and spread on a thin layer of pizza sauce. Sprinkle a light layer of cheese. Lay pepperoni slices, then sprinkle remaining cheese. Sprinkle basil and red pepper over the top.

Return to the oven and bake for 10 more minutes. After 10 minutes, turn the broiler on and broil for 1-2 minutes (depending on your broiler - keep an eye on it the whole time!). Remove from oven and allow to cool for at least 5 minutes before slicing.

Hope y'all enjoy! Happy weekend. :)

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chorizo and jalapeño pizza + my favorite pizza sauce ever

when miles and i were in santa fe a couple weeks ago, we ate a pizza with a rich, spicy sauce and chorizo so good i wanted to cry. so for an at-home date night the other night, i was determined to recreate this insanity as best i could. and, we were pretty happy with the result!

the key to this pizza is two-fold:

1. use really good chorizo. i got ours from whole foods. and after tasting the perfection that is chorizo on pizza, i really can't imagine going back to regular sausage on our pizza. this was THAT GOOD.

2. the sauce. i tried my best to mimic the sauce we had in santa fe, which was super rich, very slightly sweet, and good and spicy. i've been known to just use a jar of marinara for pizza sauce, but i promise this is barely more work than opening a jar, and it was SO much better.

my favorite pizza sauce ever
perfect amount for 1 pizza (next time i'll double the recipe and keep the leftovers in the fridge for last minute pizza needs!)

you'll need:
1 (6 oz.) can tomato paste
5 oz. warm water (i stuck mine in the microwave for 60 seconds)
3 tablespoons grated parmesan cheese
3 garlic cloves, minced
1 tablespoons honey
3/4 teaspoon onion powder
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/2 teaspoon freshly ground black pepper
1/8 teaspoon cayenne pepper
1/4 teaspoon red pepper flakes (or more to taste)
salt to taste (you need a good amount to balance the sweetness of the honey)

in a small bowl, combine all ingredients, mixing very well. cover and keep in refrigerator at least 30 minutes before using, so that flavors can develop. taste for seasoning before spreading on pizza, adding salt and red pepper flakes as necessary.

chorizo and jalapeno pizza
serves 2-3

you'll need:
1 pizza dough (i used this recipe)
prepared pizza sauce (recipe above)
1/2 lb. chorizo
1 large jalapeno, thinly sliced
8 oz. fresh mozzarella, thinly sliced
1-2 tablespoons olive oil

preheat oven to 500 degrees F.

in a large skillet, cook chorizo until crumbly and completely done. set aside on paper towels to drain.

roll out pizza dough on a pizza stone or cookie sheet until it's at your desired thickness (i like a very thin, crispy crust!). spread pizza sauce evenly over dough, then top with slices of mozzarella. next, add jalapeno slices and chorizo. brush edges of pizza crust with olive oil. bake for 12-15 minutes, until crust is golden and the cheese is bubbly. allow to sit for a couple minutes to cool slightly before cutting into slices and serving.

enjoy our new favorite pizza!!!

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mexican breakfast pizza

hope that everyone had a very merry christmas! ours was fabulous here in san antonio with my parents, although we are pretty bummed about missing the white christmas in dallas! hopefully we'll get to see it again this winter...

i'm not sure this totally qualifies as a breakfast pizza. if you leave out the eggs, it's really just a mexican pizza. but why would you leave out the eggs?

this is a really yummy pizza, and uses one of my favorite ingredients - chipotle sauce - as the base. if you want to kick up the heat, add some jalapeños and pepper jack cheese. that's what i'll do next time. :)

mexican breakfast pizza
serves 4

you'll need:
1 pizza dough, store-bought or homemade
1 tablespoon olive oil
1/4 cup green bell pepper, chopped
1/4 cup red bell pepper, chopped
1/4 cup red onion, chopped
1/4 cup chipotle sauce
1/2 cup cheddar cheese, shredded
2-4 eggs
salt and pepper
1-2 tablespoons chopped green onions, for garnish

preheat oven to 450F.

in a skillet, heat olive oil over medium-high heat. add in peppers and onions and cook until soft, about 5 minutes. set side.

roll out pizza dough to desired thickness (we like ours pretty thin) on a pizza stone or baking sheet. spread chipotle sauce evenly over dough (you might need a little more depending on the size of your dough). spread cooked peppers and onions on top, then sprinkle with cheddar. carefully crack eggs on top and sprinkle with salt and pepper.

bake pizza in oven for about 15 minutes, until the dough is browning and the eggs are cooked. allow to cool for a few minutes before slicing and serving.

hope you enjoy this - whether you have it for breakfast or not!

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