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Archive for the ‘Pizza’ Category

This pizza recipe brings back memories from my days living in Vancouver.  I made it quite a few times since it was easy and I like easy. Fresh seasonal fruit, with a tasty cream cheese icing on a shortbread base makes for a perfect summer dessert.

Little hands can easily help with this recipe.

 

Fruit Pizza

2 cups all-purpose flour
1/2 cup brown sugar
1 tbsp cinnamon
1/4 cup icing sugar
1 cup butter, softened

Icing
12 oz cream cheese, softened
1/2 cup sugar
1 1/2 tsp vanilla

Glaze
1/3 cup Apricot Jam
1 tbsp water

Fresh fruit

Preheat oven to 350F.

Mix first 5 ingredients together in a bowl until it comes together and you can form a ball. Press onto bottom of pizza pan. If you lay parchment down first it will allow you to remove pizza easily to a cake platter.

Bake for approx 10-12 minutes or until golden brown. Cool completely.

Tip: On a hot summer day you can cook the crust on your BBQ instead of turning your oven on.

To make icing beat together cream cheese, sugar and vanilla. Spread evenly over pizza crust.

Arrange your fruit on top.

Mix together apricot jam & water. If you wish you can run it through a sieve to remove chunks of apricot. I left the apricot pieces in this time.

Pour glaze over fruit and serve.

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Third times a charm?  Good thing I’ve had 5 workouts in 4 days to make myself feel better about these pizza experiments.  This will be the last pizza submission for this week as I am getting pizza’d out.  However having said that I have at least 4 more ideas spinning through my head for pizzas based on leftovers.

Leftover taco meat can be used many ways.  On a pizza for a quick lunch or supper is a quick meal for a busy family.  I love hot peppers and used pickled jalapeno’s in this recipe.  I also used regular peppers (orange, yellow & green) both sliced and diced. 

Options are endless.  What I enjoy on a taco or taco salad is what I put on this pizza.  I did not use exact quantities below as some people may prefer more of a topping, others less.  You decide.

 

Taco & Pepper Pita Pizza


1/4-1/2 cup taco meat
1/4 cup peppers (cut into rings, or diced)
1-2 tbsp salsa (or taco sauce)
1 tbsp pickled jalapeno peppers (or banana peppers)
1/4 cup diced tomatoes
1/2-1/4 cup grated cheddar cheese or monterey jack
1/2 cup sliced lettuce (romaine)

Spread salsa on your pita with a spoon, knife or pastry brush.

Next layer on your peppers, tomatoes and taco meat. Finally spread your cheese all over.  I admittedly added a light dusting of shredded parmesan on top.

Broil in oven for about 2-3 minutes or until cheese melted and bubbling. I bake mine on a pizza stone but a cookie sheet or pizza pan works just as well.

Remove from oven, let sit for a few minutes before slicing. I sprinkled fresh lettuce on top.  Outstanding.

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I thought yesterday’s pizza creation was pretty tasty and since today is pizza day for lunch, the inspiration carried over and I wanted to create another yummy pizza.

I always use pita pockets to make pizzas for lunch for the kids.  They are the perfect size for little hands/people and hold the ingredients well.   Looking around my kitchen for inspiration I discovered some uncooked squash that needed to be used up.  Not enough time to grill it, I steamed it instead.  Being a lover of all things squash but never having had it on pizza I was up for the challenge.  I looked through the fridge and fished out some basil and goat cheese.  A new recipe was born.

Note: If you like goat cheese but do not care for a lot of pepper buy a plain or perhaps herb goat cheese and omit the additional cracked pepper I added at the end.

I can honestly say I had a Clinton Kelly moment when I took my first bite.  (If you ever watch The Chew….love that show…whenever Clinton tastes something he adores he becomes incoherent).  Yes I felt that way, this pizza rocked my socks off.  Trying to figure out what to call this pizza was my biggest challenge. 

If you are up for a new pizza and like the ingredients…try it, you will not be disappointed.  I didn’t calore count this one but I’m pretty sure since there are fewer ingredients it is well under 500 calories.

Squash & Goat Cheese Pita Pizza

1 Byblos Garlic Greek Pita Pocket
1-2 tbsp Soft Unripened Peppercorn Goat Cheese, broken up
Olive Oil
2-3 sprigs Fresh Basil, chiffonade
1/2 cup cooked butternut squash (grill or steam), chopped into smaller pieces
1-2 tbsp Asiago Cheese, shredded
Cracked Black Pepper

Drizzle a little olive oil onto your pita. Spread with a pastry brush.

Next add your cut, cooked butternut squash and your goat cheese. Sprinkle on your basil and some Asiago cheese.

Broil on pizza stone for 2-3 minutes or until Asiago cheese melts a little and edges of pita brown. Remove from oven and let sit a few minutes.  If you do not have a pizza stone a pizza pan or cookie sheet works just as well.

Just before serving (to myself) I added additional Asiago & basil on top and some fresh cracked black pepper.

For me this taste combination was a winner…one the next time the family wants pizza for supper…I will happily oblige.

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Everyone in our house loves pizza.  But our pizza likes are as individual as our personalities.  Hubs is meat & mushrooms and doesn’t stray far from it.  Kids vary between ham/pineapple, pepperoni with a few veggies or olives thrown on depending on their mood & the alignment of the sun, moon & the stars.  Me I prefer mostly veggie style pizzas with a variety of ingredients including chicken.  I also love to experiment and try new variations. So we tend to make pizza more often than we order them in as this enables us to make our pizzas to our individual tastes. 

With pizza on the lunch agenda this week I decided to jump the gun after trying some delicious Tandoori Naan Bread last night and have pizza for lunch today.   Inspiration Struck.  The Tandoori Naan bread has Tandoori (curry) spices in the bread and it is seriously delicious.

I calorie counted this more for curiousity sake, not because I am calore counting.  It comes in under 500 calories for the entire pizza….if you can finish it that is.

For those wondering about the Naan bread, here in Calgary I purchased it at the Co-op Grocery Store.  Remember when you make pizzas you do not have to use just pizza sauce…instead try tomato, BBQ, pesto…..experimentation is the name of the game.

Tandoori Chicken Naan Pizza

1 piece Tandoori Naan bread
1 tbsp mango chutney
1/4-1/2 cup leftover roast chicken, shredded or cut up
1/3 cup grated pizza cheese or straight mozzarella
1/4 of a pepper (yellow, red, orange), sliced or diced
Handful of cilantro, torn

Spread your mango chutney all over your naan bread. If you need more use more but your calorie count goes up 40 calories per tbsp of mango chutney used.

Next layer on your chicken and peppers. You can sprinkle on some cilantro and then add your cheese.

Broil in oven for about 2-3 minutes or until cheese melted and bubbling. I bake mine on a pizza stone but a cookie sheet or pizza pan works just as well.

Remove from oven, let sit for a few minutes before slicing.  Since I love cilantro I add fresh on top. If you do not like cilantro, flat leaf parsley will work too.

Hmmm…next time I may sprinkle on some spanish/purple onions.

Simply delicious!

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The breadmaker is one of those great inventions that never grows old.  One day while in a book store I stumbled across a bread machine book called “Canada’s Best Bread Machine Baking Recipes” and was amazed at all the things you could make in a bread maker.  Since the price was right ($3) I decided it was a want. 

We tried this pizza dough recipe, were hooked and have been making it for several years.  You should allow for about 2.5 hours from when the ingredients go into the bread maker until you are ready to assemble pizzas.  Once the dough comes out of the bread machine it needs a little time to sit.   Then we roll out the dough into a pizza and prebake it (pizza stone) for 8-10 minutes.  While the pizza is prebaking let the kids help cut up the fixins.  Give them a cutting board, kid safe knife (we use choppers), bowls, the fixins and away they go.  You can even let them roll their own dough if they are older and willing.

The real work is in preparing all the fixins.  We place them in bowls, put them on the table and since we all have unique tastes, everyone gets to make their own pizza. 

We always double the recipe for 4 (2 bigger for adults, 2 smaller for kids) but you could easily stretch this into 5 medium sized pizzas.

Adapted from Canada’s Best Bread Machine Baking Recipes

Herb Pizza Crust

1 cup water
1 tsp salt
1 tbsp sugar
2 3/4 cups all purpose flour or bread flour
1 1/2 tsp dried basil
1 1/2 tsp dried oregano
1 1/2 tsp bread machine yeast

Measure ingredients into baking pan of bread machine in the order listed above. Insert pan into bread maker and select Dough Cycle.

Preheat Oven to 400F (200C). If using a pizza stone have it in oven warming up.

When cycle complete remove dough to lightly floured surface; cover with a large bowl and let rest 15 minutes. Seperate into 4 (for 4 pizzas although this is enough dough for 5 pizzas) and roll out dough or press into pizza pan.  Place pizza pan into oven or dough onto pizza stone to prebake.

Note the dough does tend to bubble, sometimes.  To stop air pressure build up poke a few times all over with a fork (like a pie crust).

Partially bake pizza crust in oven for about 10 minutes.  Take out of oven, let cool slightly for little hands and start makin your pizzas to your liking.

Once ready we bake them again just until cheese starts to melt and bottom is nicely browned approx. 10 minutes. Spread with your choice of toppings.

Kids pizza below (with a thicker crust).

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Pepperoni Pizza Muffins

I’ve had a lot of requests for this one and with good reason…they are delish!  This is a great for lunches and/or snacks.

Recipe adapted from Canadian Family

  • 2 cups flour
  • 1/4 cup sugar
  • 1 tbsp baking powder
  • 1 tsp dried basil
  • 1/2 tsp baking soda
  • 1 cup cubes of old cheddar and marble
  • 1 cup plain yogurt (I prefer balkan style)
  • 2 eggs
  • 1/4 cup butter, melted
  • 1/2 cup finely chopped sweet pepper
  • 1/3 cup pizza sauce
  • 1/2 cup shredded mozzarella
  • 2.5 pieces sliced turkey or regular pepperoni (short sticks)
  • 1/2 tsp salt

Preheat oven to 400F.  Line large muffin pan with liners. 

In a large bowl whisk together dry ingredients: flour, sugar, baking powder, salt, basil and baking soda until combined.

In another bowl whisk together yogurt, eggs & butter.  Pour into flour mixture and mix until there are no more dry spots (do not over mix).  Add in sweet pepper, cubed cheese and pepperoni (batter is very thick…I thinned it with a little milk).   Spoon evenly into muffin tins.  Add a squirt of pizza sauce on top and a sprinkle of mozzarella.

Bake for 15 minutes or until toothpick comes out clean.  Start testing at about 12 minutes.  Let cool in pan 5 minutes and then completely cool on wire rack.  They freeze well.

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OK I know we are a little behind with our recipes, but with all the baby tests, updates, news & all the other stuff going on in our lives….it is safe to say we’ve been otherwise occupied!

There are a ton of burger recipes out there and we are a on a mission this summer to try as many as possible! We’ve been making this one for a couple years now (thanks Rob Rainford) and it is one of our favourites and always a hit!

Adapted from Robert Rainford

Pizza Burgers

2lb – ground beef
1 cup – chopped pepperoni (we buy it sliced from the deli and then chop it)
1/3 cup -parmesan cheese, grated
2 tbsp – pizza sauce
Salt and pepper to taste

8 slices Cheese (provolone or mozzarella)
8 Buns (your favourite)

Place ground beef, pepperoni, parmesan cheese and pizza sauce into a large bowl. Mix ingredients until well combined Form 8 burger patties. Place burgers on a tray.

Preheat barbeque to 375°F/190°C or medium high heat. Oil the grill.
Drizzle burgers with oil and season with salt and pepper.

Place burgers on grill and cook for 5 minutes on each side. Place a slice of cheese on each burger for final minute of cooking. If you like toasted buns, now is the time to place buns on grill for 1 minute or until toasted. Close lid and allow cheese to melt.

Remove burgers, please onto buns and serve with whatever condiments float your boat. Enjoy!

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