Pizza with Pesto, Grilled Chicken and Tomatoes

When I posted my first recipe for home-made pizza I talked about my on again off again love affair … with pizza.  Now that I have been making home-made pizza my love affair is going strong and I cannot stop!  I’m addicted!!  Making pizza is so much fun!  Pizza is so versatile and as far as toppings go … anything goes!  This is one of my favorite pizzas!  Try it and see for yourself!  Enjoy!

Basic Pizza Dough

Ingredients:

• ½ cup warm water (about 110°)
• 1 envelope (2 ¼ tsp.) instant yeast
• 1 ¼ cups water, at room temperature
• 2 tbsp. extra-virgin olive oil
• 4 cups (22 oz.) bread flour, plus more for dusting
• 1 ½ tsp. salt
• olive oil or non-stick cooking spray for greasing the bowl

Directions:

Measure the warm water into a 2-cup liquid measuring cup.  Sprinkle in the yeast and let stand until the yeast dissolves and swells, about 5 minutes.  Add the room temperature water and oil and stir to combine.

Place the flour and salt in the bowl of a stand mixer fitted with the paddle attachment.  Briefly combine the dry ingredients at low speed.  Slowly add the liquid ingredients and continue to mix at low speed until a cohesive mass forms.  Stop the mixer and replace the paddle with the dough hook.  Knead until the dough is smooth and elastic, about 5 minutes.  Form the dough into a ball, put it in a deep oiled bowl, and cover with plastic wrap.  Let rise until doubled in size, about 1 ½ to 2 hours.  Press the dough to deflate it.

To bake, place a pizza stone in the lower third of the oven.  Heat the oven to 500° for at least 30 minutes.  Turn the dough out onto a lightly floured work surface.  Divide the dough into two equal pieces.  Form both pieces of dough into smooth, round balls and cover with a damp cloth.  Let the dough relax for at least 10 minutes but no more than 30 minutes.

Working with one piece of dough and keeping the other covered, shape the dough and transfer to a pizza peel or round of parchment dusted with semolina or cornmeal.  Top as desired.  Slide the dough onto the pizza stone.  Bake until the crust edges brown and cheese is golden brown in spots, about 8 to 12 minutes.  Repeat with remaining ball of dough or freeze for later use.

Chicken Pesto Pizza
For the pesto:

You can use store-bought pesto, although I prefer home-made pesto – the taste is much better and it is a breeze to make.

Pesto alla Genovese

Recipe courtesy Emeril Lagasse, 2004

Pesto Ingredients

• 1 1/2 cups fresh basil leaves (packed)
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1/4 cup freshly grated Parmigiano-Reggiano
• 2 tablespoons pine nuts or walnuts, toasted
• 1 teaspoon minced garlic
• 1/2 cup extra-virgin olive oil

Directions

In the bowl of a food processor, combine the basil, salt, and pepper and process for a few seconds until the basil is chopped. Add the cheese, pine nuts, and garlic and, while the processor is running, add the oil in a thin, steady stream until a mostly smooth sauce is formed. Transfer pesto to a bowl and set aside. (Note: Pesto may be made 1 day in advance and kept, refrigerated, in an airtight container, until ready to use. If making in advance, be sure to cover the top of the pesto with a thin layer of olive oil to prevent the pesto from darkening. Pesto may also be frozen in the same manner in small quantities for use at a later date.)  Note:  I freeze pesto in an ice-cube tray and then pop them into a zip lock bag.  I had almost a full bag of frozen pesto cubes from my basil this past summer.  It thaws quickly for use!

For the pizza:
1/2 batch basic pizza dough (enough for 1 pizza), at room temperature
Olive oil, for brushing
Shredded mozzarella cheese
Grilled chicken, cut into bite-sized pieces (about one chicken breast)
Cherry tomatoes, sliced in half

Directions: 
To make the pizza, preheat the oven to 500 degrees F.  Place a pizza stone in the oven while it is preheating, and let it heat up for at least 30 minutes.  Place a round of parchment paper the size of your pizza stone on a work surface and lightly sprinkle it with cornmeal.  Place the pizza dough in the center and roll it out into a large round using a lightly floured rolling pin, or a pulling/stretching motion with floured hands (I use both).  Leave an approximately 1-inch border that is thicker around the edges for the crust.  Lightly brush this outer edge of the crust with olive oil.  Spread a thin layer of pesto on the pizza crust using the back of a spoon.  Sprinkle with a layer of shredded mozzarella cheese.  Top with grilled chicken pieces and sliced cherry tomatoes.  Season with kosher salt and freshly ground pepper, to taste.

Carefully transfer the parchment round to the preheated pizza stone.  Place in the oven and bake until the cheese is bubbling and the crust is lightly browned, about 12-15 minutes.  Slice and serve immediately.

Dough and Pizza Source:  Annie’s Eats

Purple Potato Pizza with Sausage and Kale – Yes, I am a Purple Potato Eater

I came home from the grocery store with my bag of purple potatoes in hand and Tim took one look at the bag and out of his mouth came “I’m not eating purple potatoes”.  I smiled and said ok, I’m eating them!  Why do I love purple potatoes?   

1. They are unusual – I like things outside the “norm”
2. They are a pretty purple color (it’s a girl thing)
3. They are healthier than white potatoes and rich in the antioxidant, anthocyanin. This flavonoid is most often found in blue, red and purple produce such as berries and pomegranates and has been shown to be an immune system booster.
4. They taste good.

Yes, I am a purple potato eater and now I have officially eaten my first purple potato pizza.  Enjoy!

Pizza Dough (Makes 2 large pizzas)

Ingredients:

• 1 package dry yeast
• 1 teaspoon sugar
• 1-1/4 cups warm water (105-115 degrees F)
• 3-1/3 cups unbleached all-purpose flour
• 1-1/2 teaspoons kosher salt
• 3 teaspoons extra virgin olive oil

In a 2-cup liquid measure, dissolve yeast and sugar in warm water.  Let stand until foamy, about 3 to 5 minutes.  Insert dough blade and add flour, salt and 2 teaspoons olive oil.

With machine running on dough speed, pour liquid through small feed tube as fast as flour will absorb it.  Process until dough cleans sides of work bowl and forms a ball.  Then process for 30 seconds to knead dough.  Dough may be slightly sticky.  Coat dough evenly with 2 teaspoons olive oil; transfer to a plastic food storage bag and seal the top.  Let rise in a warm place for about 45 minutes.  While dough is rising, prepare any pizza toppings.

Place dough on lightly floured surface and punch down (this is the fun part).  Roll into desired crust size and follow pizza recipe.  Look how pretty the potatoes are before baking!

To Make the Pizza:

Ingredients:

• 1 cup chopped kale
• 2 cloves garlic, chopped fine
• 1/2 lb. browned sausage
• 6-8 small purple potatoes
• 1-1/2 cups shredded mozzarella cheese
• 2 teaspoons Black Truffle Oil (or olive oil) 

Preheat oven to 425.

Brown sausage with garlic and drain excess fat, reserving a small amount of fat in the pan.  To the pan add chopped kale and saute until wilted.  Wash purple potatoes and put in a pot, covered with cold water.  Bring to a boil and boil for 8-10 minutes until tender.  Drain, and allow to cool.  Thinly slice the purple potatoes once cooled.

Once dough has risen and is shaped, prepare your pizza.  Using a pastry brush, brush the Black Truffle Oil (or olive oil) over the dough.  Add the mozzarella cheese, sausage, kale and thinly sliced purple potatoes.  Place in a preheated 425 oven for approximately 20 minutes. 

Thai Chicken Pizza

Okay so this isn’t your ordinary traditional pizza with red sauce and pepperoni.  If you are feeling adventurous and you like the flavors of Thai cuisine you’ll be luvin this pizza and making it again.  This pizza combines all the flavors you’ve come to love from Thai cuisine including peanut butter, hoisin sauce, fresh ginger, fresh cilantro … and more.  A wonderful medley of flavors infuse your taste buds as you enjoy each and every bite.  Mmmmm … what could be better?!  If all you’ve ever made is traditional pizza why not step outside your comfort zone and give it a try.  Enjoy!

Yield:  2 Pizzas

Ingredients

Spicy peanut sauce

• ½ cup peanut butter
• ½ cup hoisin sauce
• 1 tablespoon honey
• 2 teaspoons red wine vinegar
• 2 teaspoons minced ginger ( or more if you wish)
• 2 minced garlic cloves
• 2 tablespoons toasted sesame oil
• 2 teaspoons soy sauce
• 1 teaspoon vietnamese chili sauce ( or dried chili flakes)
• 1 tablespoon oyster sauce (or fish sauce)
• 2 tablespoons water

Thai chicken pieces

• 1 tablespoon olive oil
• 10 ounces boneless skinless chicken breasts, cut into 3/4 inch cubes

For the pizza

• 1 pizza dough, use your own recipe
• cornmeal or flour, for handling
• 2 cups shredded mozzarella cheese
• 4 scallions, slivered diagonally
• ¼ cup shredded carrots
• 2 tablespoons chopped roasted peanuts
• 2 tablespoons chopped fresh cilantro

Directions:

1. Combine sauce ingredients in a small pan over medium heat.
2. Bring the sauce to a boil; boil gently for one minute.
3. Divide into 2 portions for use on chicken and pizza; set aside.
4. To make Thai chicken: Cook the chicken in olive oil over med-high heat, stirring, until just cooked; 5 to 6 minutes do not overcook.
5. Set aside in refrigerator until chilled through.
6. Once chilled, coat the chicken with 1/4 cup sauce.
7. Set aside in refrigerator.
8. To make the pizza: Use a large spoon to spread 1/4 cup sauce evenly over pizza dough within the rim.
9. Cover sauce with 3/4 cup cheese.
10. Distribute half the chicken pieces over the cheese followed by half the green onions, and carrots, respectively.
11. Sprinkle an additional 1/4 cup cheese over the toppings and top the pizza with 1 TBSP chopped peanuts.
12. Transfer the pizza to preheated 425 oven; bake until crisp and golden and the cheese is bubbly, approximately 20 minutes.
13. When cooked through, remove pizza from oven.
14. Sprinkle 1TBSP chopped cilantro over the hot cheesy surface.
15. Repeat with remaining ingredients for a second pizza.

Source:  Food.com

Veggie Pizza

I have had an on again and off again love affair . . . with pizza that is!  Quite a few years ago I lived in Westchester County, New York and the Jersey Shore and truly awesome pizza was abundant; my love affair with pizza was steamy!  Living in Northeastern Ohio I have been hard pressed to find a great pizza so my love affair has sizzled; that is until I started making my own pizza and dough.  My love affair with pizza is reaching heights I never imagined.  The possibilities are endless.

This particular pizza is a white (no red sauce) veggie pizza.  I brushed olive oil on the bottom of the crust and layered it with crushed garlic, fresh basil, tomatoes, red peppers, sun-dried tomatoes, mushrooms and a mixture of mozzarella and parmesan cheese.

Pizza Dough

Yields:  2 large pizzas

• 1 (.25 ounce) package active dry yeast
• 2 cups warm water (110 degrees to 115 degrees)
• 2 tablespoons olive oil
• 1 1/2 teaspoons salt
• 1 tablespoon sugar
• 4-5 cups all-purpose flour

In a large mixing bowl, dissolve yeast and sugar in warm water.  Let stand 5 minutes or until creamy.  Add oil, salt, and 4 cups flour. Beat on medium speed for 3 minutes. Stir in enough remaining flour to form a soft dough.  Replace with dough hook and knead an additional 6 minutes until dough is smooth and elastic.  Place in a greased bowl, turning once to grease top. Cover and let rest in a warm place for 10 minutes.

Bake 425 for 20 minutes.

Mmmmm it smells wonderful!