Date: February 5, 2013
Modifications: I wouldn’t call this a recipe, more of an idea, just like regular pizza. I liked this more than homemade pizza for some reason. I didn’t have ricotta, or fresh basil. I used onions, green peppers, pepperoni, mozzarella, parmesan, pizza sauce and whole wheat dough from Trader Joe’s (now that I found this I really am not sure I’ll make my own very often anymore. It was like $1.50 and while I enjoy homemade pizza I also enjoy things that are easy and YES, homemade dough is easy but this is easier. It just is.) I loved the flavor of the sauce – it was the stuff right next to the dough in the refrigerated section. I added some italian seasoning but that was it.
Time to table: 15 minutes prep, 45 minutes to bake
Servings: 4 adults
Luke: Love (unreliable rater, he loves most anything right now)
Notes: This was very good, clearly I put a bit too much in it because it kind of exploded all over in parts but oh well, it was still delicious. I baked it for 45 minutes and it was almost burnt on the bottom but I like it that way. I’ll be making this again for sure.
Recipe: Pizza sauce: http://lizscookingblog.blogspot.com/2008/05/prosciutto-and-arugula-pizza.html
Pizza dough: http://annies-eats.com/2010/04/29/perfect-homemade-pizza-crust-tips-and-tricks/
Toppings: sauteed onions, green peppers (I sauteed them because I prefer them that way and it’s easier for Annie to eat but some prefer them raw and crunchier), mozzarella cheese and pepperoni
Modifications: No modifications from either recipe linked – we have used both before several times – this is my go-to pizza dough and sauce recipe and you can modify the toppings to your heart’s content. I probably should have added a bit more cheese to this version.
Time to table: Since the dough and sauce were prepped beforehand, about 15 minutes of actual prep. The pizza dough takes 1.5 hours to rise whenever you make it, and it’s cooked at 500 so however long your oven takes to preheat to that temperature.
Servings: 3 adults, 1 toddler
Notes: The past few months, we’ve had takeout or delivery pizza far too much (partially because we left our pizza stone at a rental cabin and needed to replace it – thanks Mom & Dad for the Christmas present!), and I’ve gotten used to that – sadly, my own versions just don’t quite cut it for some reason. I do love this pizza and will certainly make it again, but it’s just not the same as delivery. Not enough grease I guess
Half cut in squares for Ben and Annie, half in triangles for me
Modifications: We used chopped up spinach instead of broccoli, and we added chopped up pepperoni as well.
Time to table: 1 hour
Servings: We approximately doubled this recipe and made two cake pans of rolls – 32 rolls.
Notes: The pizza balls were pretty good, I liked the inside balls better than the edge pieces. Erin’s sister and parents came over for dinner and we nearly ate both pans, I think there were three leftover. We used pizza sauce that we had frozen several months ago, and Erin made the pizza dough from Annie’s Eats the night before. A fairly healthy meal and Annie seemed to enjoy it! She also enjoyed mooching pieces of key lime pie from everyone for dessert.
Date: July 5th, 2011
Modifications: Used chard instead of kale, since that’s what we got from our CSA. We used the same pizza dough from the Mexican Pizza. I also only used mozzarella and white cheddar cheese since that’s what we had.
Time to table: Total of 1 hour – prepping pizza tough, roasting garlic, sauteeing the chard – but if you do a lot of that in advance it goes quickly.
Servings: 2 adults, 1 toddler, 1 slice leftover
Notes: Again, this pizza dough is a bit tough for Annie to eat, but she would bite off the top part with the toppings so that’s fine. Still just love this pizza dough! Great that it makes 2 so you can freeze one for later use. We have made this pizza before, a few years ago.
Date: June 21, 2011
Time to table: About 15 minutes for the pizza dough, and 30 minutes to prep the pizza
Servings: 3 adults, 1 toddler
Annie: Like, although the crust was a bit too crunchy for her to eat it easily
Notes: This pizza dough (linked in the recipe, but also found here) is THE BEST pizza dough I’ve made! I feel like I tried it once before and it didn’t work – maybe the key was using actual instant yeast, versus active dry (I found a large container of it at Whole Foods so now we’ll have it for a long time stored in the fridge!). It was perfectly crispy and chewy at the same time. Yum! This pizza was a bit spicy actually, due to the black bean puree “sauce”. I thought it was delicious.