Tag Archives: pizza

Pizza with Roasted Butternut Squash & Bacon

14 Friday Jan 2011

Posted by in CSA, Dinner, Entree, Farmers' Market, Lunch, Meat, Recipe

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This is definitely not your standard pizza. This recipe calls for roasted butternut squash, fontina cheese and bacon – a wonderfully, savory combination.

INGREDIENTS

  • 1 medium butternut squash, peeled, seeds removed, and coarsely chopped into cubes
  • 2 tbsp extra virgin olive oil, divided
  • 5 cloves garlic, peeled and sliced in half, lengthwise
  • 1 large onion, diced
  • 1/4 cup organic, free-range chicken broth
  • 1/4 cup organic bacon, cooked and crumbled
  • 8 oz fontina cheese, shredded
  • 1 Pizza Dough
  • 1 tbsp coarse cornmeal
  • salt and pepper

DIRECTIONS

  1. Preheat the oven to 425 degrees F. Toss the butternut squash, onions and garlic with oil and 1/2 tsp kosher salt. Bake in a shallow dish or on a baking sheet for 20-40 minutes, stirring every 10 minutes, until onions and squash begin to caramelize. Coarsely mash with a fork and add 1/4 cup chicken broth.
  2. Turn oven to 475 degrees F. Roll out the pizza dough on a floured surface. Sprinkle 1 tbsp coarse cornmeal on a non-stick baking sheet or a pizza stone. Carefully place rolled out dough on top of the baking sheet or pizza stone. Bake in oven for 3-5 minutes.
  3. Remove partially cooked pizza crust from oven and evenly spread butternut squash mixture. Top with shredded cheese and bacon.
  4. Bake for 5-10 minutes, until cheese is melted and crust is golden brown.
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Swiss Chard Pizza

09 Monday Aug 2010

Posted by in Entree, Recipe

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This summer we received swiss chard in our weekly CSA farm share for 2 months straight. I love swiss chard, but I started running out of creative recipe ideas. My husband and I love pizza, so I thought…why not add it to a simple pesto based pizza. The pizza turned out to be fantastic – savory and packed with flavor. (*Indicates Potomac Vegetable Farm (PVF) produce. For more information about what we are doing with our PVF CSA share, click here.)

INGREDIENTS

  • 1 large bunch swiss chard*
  • 1 large onion, chopped*
  • 1 clove garlic, minced (or garlic curls)*
  • 1 medium summer squash (zucchini, yellow squash or other types)*
  • 12 oz part-skim mozzarella cheese
  • 1/4 cup pesto
  • 1 pizza dough
  • 2 tbsp course cornmeal

DIRECTIONS

  1. Preheat oven to 475 degrees F.
  2. Slice or chop all the vegetables. Heat olive oil in a large cast iron skillet wok (or other large skillet). Add onions and garlic (or garlic curls). Saute for 5 minutes, or until they begin to brown. Add summer squash and swiss chard, saute for another 5 minutes, or until squash begins to brown. Remove from heat, and set aside.
  3. Meanwhile, shred the cheese.
  4. Sprinkle cornmeal on a large pizza stone. Roll out pizza dough on the pizza stone.
  5. Bake rolled out pizza dough in the oven for 5 minutes.
  6. Remove from oven, and spread pesto evenly over pizza. Sprinkle with 1/3 of the cheese, then top with vegetables, and the rest of the cheese.
  7. Bake at 475 for about 10 minutes or until the crust is golden brown and the cheese is melted.
  8. Serve with a simple green salad.

Mexican Pizza with Garlic Curls & Summer Squash

26 Saturday Jun 2010

Posted by in Dinner, Entree, Lunch, Meal, Recipe

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The last time I made Mexican pizza was in undergrad. This pizza is far improved and incorporates garlic curls, zucchini, yellow squash, and onions from my CSA share. The flavors of the vegetables, cumin, salsa and cheese blends well to make a very savory pizza. (*Indicates Potomac Vegetable Farm (PVF) produce. For more information about what we are doing with our PVF CSA share, click here.)

INGREDIENTS

  • 3 medium summer squash (any combination of yellow squash and zucchini), sliced*
  • 1 medium onion, chopped*
  • 5-8 garlic curls, chopped*
  • 1 tbsp extra virgin olive oil
  • 6 oz sharp cheddar cheese
  • 6 oz monterey jack cheese
  • 1/4 cup black olives, sliced
  • 1/4-1/2 cup high-quality, prepared salsa
  • 1 pizza dough
  • 2 tbsp course cornmeal

DIRECTIONS

  1. Preheat oven to 475 degrees F.
  2. Slice or chop all the vegetables. Heat olive oil in a large cast iron skillet wok (or other large skillet). Add onions and garlic curls. Saute for 5 minutes, or until they begin to brown. Add summer squash and saute for another 5 minutes, or until squash begins to brown. Remove from heat, and set aside.
  3. Meanwhile, shred the cheese.
  4. Sprinkle cornmeal on a large pizza stone. Roll out pizza dough on the pizza stone.
  5. Bake rolled out pizza dough in the oven for 5 minutes.
  6. Remove from oven, and spread salsa evenly over pizza. Sprinkle with 1/3 of the cheese, then top with vegetables, rest of the cheese, and olives.
  7. Bake at 475 for about 10 minutes or until the crust is golden brown and the cheese is melted.
  8. Serve with a simple green salad.

Grilled Pizza with Onions, Garlic & Kalamata Olives

30 Tuesday Mar 2010

Posted by in Dinner, Entree, Lunch, Recipe, Vegetarian

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There is nothing like the taste and flavor of grilled pizza. Grilling the pizza may add a few more steps, but it’s definitely worth it. In the middle of the summer harvest, try adding grilled zucchini and yellow squash and grilled red bell pepper instead of the jarred roasted red bell pepper. Also try experimenting with different types of cheese and other toppings, such as thinly sliced bosc pear. Serve with a side salad, such as Roasted Beet Salad with Oranges and Raspberry Vinaigrette, and a glass of red wine. (*Indicates Star Hollow Farm produce.)

INGREDIENTS

  • 1 prepared pizza dough, divided into 3
  • 1 batch of basic pizza sauce
  • 3 medium organic yellow onions*
  • 4-6 cloves organic garlic*
  • 3 tbsp extra virgin olive oil
  • 1/4 cup kalamata olives, pitted and sliced
  • 1/2 cup roasted red bell peppers, drained and sliced (optional)
  • 8 oz mozzarella cheese (or a combination of freshly grated parmesan and feta; or fresh cheese curds from your local italian market)
  • Freshly ground salt and pepper
  • Cooking spray

DIRECTIONS

  1. Prepare pizza dough and basic pizza sauce according to directions.
  2. Prepare grill (for a gas grill, turn on high; after 5 minutes, scrape clean with a grill brush; turn heat down to medium-high).
  3. Carefully peel and slice onions into 1/2 inch thick slices. Lightly coat both sides of each slice with oil and sprinkle with salt and pepper. Set aside and roughly chop.
  4. Peel garlic and place in the center of a 8 inch by 8 inch piece of aluminum foil along with 1 tbsp oil. Carefully form a little pouch with the foil.
  5. Grill onions until tender and evenly browned (about 10 minutes, 5 minutes on each side). Meanwhile, place pouch of foil with garlic on a corner of the grill. Grill until garlic is cooked through and very tender (about 10-20 minutes). Set aside and roughly chop.
  6. Using a rolling pin, roll out a third of the pizza dough on a large cutting board (if the dough sticks to the board, dust the cutting board with a little flour). Coat one side of the dough, evenly, with cooking spray. Place the rolled out dough (cooking spray side down) on the grill.
  7. Pre-cook the crust: Grill for 1-2 minutes, or until the cooking spray side of the dough forms a crust and starts to turn golden brown. Quickly and carefully spray the uncooked (top side) of the crust with cooking spray, and flip the crust, so that the top side is now touching the grill surface. Cook another 1-2 minutes, or until the crust just starts to turn golden brown. Remove from the grill and set aside.
  8. Repeat for the remaining 2/3 of the dough.
  9. Top the pre-cooked crust with sauce, grilled onions and garlic, kalamata onions, and slices of mozzarella cheese. Place on grill on top of a long piece of foil, to prevent the crust from burning on the grill and to give the cheese enough time to melt. Cover the grill, and cook for about 5-10 minutes or until the cheese melts (note: check often to make sure the bottom of the crust does not burn.)

Basic Pizza Sauce

20 Friday Nov 2009

Posted by in Recipe, Sauce, Vegan, Vegetarian

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This is a versatile, easy recipe and makes a delicious red pizza sauce.

INGREDIENTS

  • 1 28 oz can crushed tomatoes (can also use an equivalent amount of fresh tomatoes, pureed in a blender or food processor)
  • 1/4 cup EVOO (extra virgin olive oil)
  • Fresh herbs (try 1/4 cup chopped basil)
  • Salt to taste

DIRECTIONS

  1. Combine crushed tomatoes, EVOO, and herbs in a mediums sized saucepan. Bring to a gently boil, reduce heat to medium low, and continue to cook, uncovered or until the sauce becomes thick. About 1 hour.
  2. If needed, add salt and pepper to taste. (Note: Be sure to taste the sauce first before adding salt, especially if you’re using canned tomatoes, because it does become quite salt as the water evaporates and the sauce thickens.)

Pizza Dough

20 Friday Nov 2009

Posted by in Bread & Dough, Recipe, Vegan, Vegetarian

≈ 4 Comments

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This is a fabulous medium crust pizza dough. If want a thinner crust, divide the dough into two portions for 2 medium sized pizzas. For one large, medium crust pizza, use all the dough. I use a bread machine to make this dough, but you can also do it by hand. For the by hand recipe, click here.

INGREDIENTS

  • 1 cup warm water
  • 1 tsp sugar
  • 1 tsp kosher salt
  • 1 tbsp EVOO
  • 3 cups all-purpose, unbleached white flour
  • 1 package (0.32oz) active dry yeast

DIRECTIONS

  1. Add water, sugar, salt and oil to the bottom of a bread machine pan.
  2. Slightly add flour to top, don’t mix.
  3. In the middle of the flour, make a small hole, and add yeast.
  4. Select the dough setting on the bread machine, and select start.