AMAZING BREAKFAST PIZZA

According to Junior and Junior Too, I’ve finally mastered the pizza (yeast tends to stump me). However, Junior Too advised me to stick to pizzas like this one and my taco pizza and leave traditional pepperoni and supreme pizzas to pizza joints, Freschetta, and Digiorno. Sniff…some habits are just hard to break.

PIZZA DOUGH (or you can buy pre-made):

1 cup warm water

1-1/2 tsp yeast

2-3/4 cups all-purpose flour

1 tsp sea salt

3 tbsp olive oil + 2 tsp olive oil (divided)

PIZZA:

1 cup mozzarella cheese

1/2 cup parmesan-romano-asiago cheese blend

1 cup chopped grape tomatoes

5 slices turkey bacon, fried to slightly crisp and chopped

1 green onion, sliced thin

6 eggs

1 tsp minced fresh parsley

Optional: tabasco or other hot sauce

1) PIZZA DOUGH: Add warm water and yeast to small bowl, stir gently, and let sit 10 minutes

2) To large bowl, add flour, salt, and 3 tbsp olive oil; stir to combine; pour in water-yeast mixture and stir well to combine; turn dough into a lightly oiled bowl, cover, and let rise 1 hour

3) Preheat oven to 475 degrees

4) Lightly oil large pizza pan with 1 tsp olive oil; on floured surface, roll out dough to fit pan; transfer dough to pan; brush surface of dough with remaining 1 tsp olive oil

5) Sprinkle mozzarella and parmesan-romano-asiago cheese over dough, followed by tomatoes, bacon, and green onion

6) Crack 6 eggs on pizza and sprinkle with fresh parsley; bake in oven 10-12 minutes and serve

Servings: 4 (but don’t be too hungry)

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BALSAMIC STEAK PIZZA

A delicious meal inspired by Ree Drummond, the balsamic vinegar is the real kicker in this pizza. Of course, the A-1 Steak sauce does it one better. “Yum!” So say my guys. And count me in too!
Balsamic Steak Pizza

PIZZA DOUGH (or you can buy ready-made):

1 cup warm water (100-110 degrees)

1 tbsp active dry yeast

1 tsp sugar

1 cup water

1-1/2 tsp sea salt

2 tbsp olive oil

3 cups all-purpose flour

PIZZA:

1-1/2 lb flank steak

sea salt

ground black pepper

1 large red onion, quartered and sliced quite thin

1 tbsp olive oil, plus a bit more for drizzling

4 tbsp balsamic vinegar, divided

2 cups marinara sauce (I used store bought)

12 oz grated mozzarella cheese

1/2 cup shaved parmesan cheese

1/4 cup steak sauce (we always reach for A-1 brand)

1) In large bowl, gently stir yeast and sugar into warm water and let sit 5-10 minutes until yeast foams; stir in salt and olive oil; stir in flour, one cup at a time; with clean hands, knead dough 5 minutes (adding extra water or flour if necessary so dough isn’t dry or sticky); form into a ball; place dough in lightly oiled bowl, cover with plastic wrap and let rise in a warm place 45-60 minutes until dough doubles in size

2) Preheat outdoor grill (or you can use a grill pan on the stove top)

3) Place oven rack in bottom position and preheat oven to 475 degrees; lightly oil pizza pan/baking sheet

4) Roll out pizza dough into large circle and place on pizza pan or baking sheet; set aside

5) Season steak with salt and pepper and grill over medium-high heat 3-4 minutes each side (for light pink center) or until steak reaches desired doneness; remove from heat and set aside

6) Heat large skillet over medium heat, add olive oil and 2 tbsp balsamic vinegar (reserving 2 tbsp), and saute red onion slices approximately 10 minutes until softened; remove from heat and set aside

7) In medium bowl, combine marinara sauce and reserved 2 tbsp balsamic vinegar; spread sauce over pizza dough, almost to edges

8) Distribute onion slices over sauce, followed by mozzarella cheese

9) Place pan in oven on lower rack and bake 10-12 minutes until crust is golden and cheese is melted

10) Meanwhile, slice grilled steak very thin

11) Remove pizza from oven and distribute steak slices over top, followed by shaved parmesan cheese and drizzled steak sauce; return to oven for 3 minutes or until parmesan cheese melts; serve and enjoy big time!

Servings: 4-6 (depending, of course, on whether or not your chow-downers are guys)

NOTE: This is a “repeat” recipe featured on my original “Kitchen Novelist” blog 04/06/12

EGG AND PARMESAN BECHAMEL PIZZA

Breakfast for dinner sounded good. So did pizza. And a nice Bechamel sauce… Put them all together and you have Egg and Parmesan Bechamel Pizza. So good!
Egg and Parmesan Bechamel Pizza

PIZZA DOUGH (or you can buy ready-made):

1 cup warm water (100-110 degrees)

1 tbsp active dry yeast

1 tsp sugar

1 cup water

1-1/2 tsp sea salt

2 tbsp olive oil

3 cups all-purpose flour

PARMESAN BECHAMEL SAUCE:

4 tbsp butter

3 tbsp all-purpose flour

1-1/2 cups milk

1/2 cup grated or shaved Parmesan cheese

1/4 tsp sea salt

1/4 tsp ground black pepper

PIZZA:

1 tbsp butter

1 tbsp olive oil

1 small red onion, sliced thin

6 eggs

1 tbsp chopped parsley

1) In large bowl, gently stir yeast and sugar into warm water and let sit 5-10 minutes until yeast foams; stir in salt and olive oil; stir in flour, one cup at a time; with clean hands, knead dough 5 minutes (adding extra water or flour if necessary so dough isn’t dry or sticky); form into a ball; place dough in lightly oiled bowl, cover with plastic wrap and let rise in a warm place 45-60 minutes until dough doubles in size

2) Preheat oven to 425 degrees; lightly oil pizza pan/baking sheet

3) In medium-sized saucepan, melt butter over medium heat; and flour and whisk constantly 2-3 minutes; gradually add milk to butter-flour mixture and bring to a light boil; when mixture thickens, remove from heat, stir in Parmesan cheese, salt, and pepper and set aside

4) PIZZA: In medium-sized skillet over medium heat, melt butter in olive oil; add onion and cook 7-8 minutes until onions soften

5) Meanwhile, roll out pizza dough to about 1/2″ thickness and place on greased pizza pan/baking sheet; put in oven on second rack up from bottom and bake 6-7 minutes until lightly golden; remove from oven and spread Bechamel sauce over crust; scatter onions over sauce and carefully crack eggs over pizza (not too near edges); bake in oven 5 minutes; increase heat to broil and, keeping a close eye on pizza, broil until egg whites and yolks set to desired doneness; remove from oven, scatter parsley over top, and serve

Servings: 4

BEEF AND BLACK BEAN MEXICAN PIZZA

A pizza crust topped with beef, black beans, red bell pepper, corn, and tomatoes. What’s not to like? Although Black Bean and Chicken Tostada Pizza remains one of my favorite pizzas, this one comes pretty close. Definitely a keeper.
Beef and Black Bean Mexican Pizza

DOUGH (or you can buy pre-made pizza dough)

1 tsp active dry yeast

3/4 cup warm water

2 cups all-purpose flour

1/4 tsp salt

3 tbsp olive oil

PIZZA

1 lb lean ground beef

2/3 cup finely chopped red onion

1/3 cup matchstick carrots

1/3 cup diced red bell pepper

1/3 cup frozen corn, thawed

1-14 oz can black beans, drained and rinsed

1 tbsp chopped cilantro

2 tbsp taco seasoning

3/4 cup quartered grape tomatoes

1 cup salsa (I used mild)

1 cup shredded sharp cheddar cheese

3 green onions, sliced thin

DOUGH:

1) Dissolve yeast in water and let sit 10 minutes

2) To large bowl, add flour, salt, and olive oil; stir to combine; add water-yeast mixture and stir until dough comes together (I do this by hand); place dough in lightly oiled bowl, cover with plastic wrap, and let rise 1 hour

PIZZA:

3) Preheat oven to 450 degrees

4) To large skillet over medium-high heat, add ground beef and onion and cook 5-6 minutes until beef is lightly browned; reduce heat to medium and stir in carrots, red bell pepper, corn, black beans, cilantro, and taco seasoning and cook 5 minutes; stir in grape tomatoes and immediately remove from heat; set aside

5) Lightly oil large circular pizza pan; roll out pizza dough to fit pan; bake crust in oven 3 minutes

6) Remove crust from oven and evenly spread with salsa; spoon beef-bean mixture over salsa; bake in oven 8-10 minutes until crust is golden; scatter cheese and green onions over top and bake additional 2 minutes until cheese melts; remove from oven, slice, and serve

Servings: 4

CHIPOTLE CHICKEN AND LIME-CREAM PIZZA

Goodness gracious, this was good. Regrettably, we don’t have a consensus on this pizza since it was a bit too different for a couple of my guys, but it’s a keeper for me.

PIZZA DOUGH (or you can buy pre-made pizza dough)

1 tsp active dry yeast

3/4 cup warm water

2 cups all-purpose flour

1/4 tsp salt

3 tbsp olive oil

PIZZA:

olive oil

3/4 lb chicken tenderloins, sliced thin into 1″ long pieces

sea salt

ground black pepper

3/4 cup chipotle salsa (I used Arriba brand)

2 oz diced green chiles

1-1/4 cup grated mozzarella cheese

1/3 cup frozen shoepeg corn, thawed

1/2 cup black beans, drained and rinsed

1 tbsp chopped cilantro

LIME CREAM SAUCE:

1/4 cup reduced-fat sour cream

1 tsp lime juice

1/8 tsp salt

PIZZA DOUGH:

1) Dissolve yeast in water and let sit 10 minutes

2) To large bowl, add flour, salt, and olive oil; stir to combine; add water-yeast mixture and stir until dough comes together (I do this by hand); place dough in lightly oiled bowl, cover with plastic wrap, and let rise 1 hour

PIZZA:

3) Preheat oven to 450 degrees

4) In large skillet over medium-high heat, heat 1 tbsp olive oil; add chicken pieces; sprinkle lightly with salt and pepper; cook 3-5 minutes until chicken is cooked through; remove from heat and set aside

5) Lightly oil a large circular pizza pan; roll out pizza dough to fit pan; bake crust in oven 3 minutes

6) Remove crust from oven and evenly spread with chipotle salsa; scatter chicken pieces over salsa, followed by green chiles, cheese, corn, and black beans; bake in oven 8-10 minutes until crust is golden and cheese is melted; remove from oven

LIME-CREAM SAUCE:

7) While pizza is baking, mix sour cream, lime juice, and salt; place in zip top bag and snip bottom corner of bag

8) Squeeze lime-cream sauce over pizza; scatter cilantro over pizza; serve

Serves: 4 (but if you’re talking hungry guys…high metabolism guys…unlike-me guys…you might need to double the recipe or, easier yet, serve with a nice big salad)

NOTE: This is a “repeat” recipe featured on my original “Kitchen Novelist” blog 06/04/12

SMOKED SALMON-RED ONION-CREAM CHEESE PIZZA

Though I can’t give an “all thumbs up” to this smoked salmon pizza, it’s only because my guys prefer more traditional pizzas like pepperoni and pineapple-ham. According to Senior, my offering was “too Olive Garden.” But I, for one, am a fan of those lovely restaurants–and was pleasantly surprised by the smoked salmon (not a big seafood fan). So if you enjoy pizza on the un-traditional (AKA exceptional side), this one could be for you.

Smoked Salmon-Red Onion-Cream Cheese Pizza2

PIZZA DOUGH (or you can buy pre-made):

1 cup warm water

1-1/2 tsp yeast

2-3/4 cups all-purpose flour

1 tsp sea salt

1 tsp oregano

3 tbsp olive oil + 2 tsp olive oil (divided)

PIZZA:

1 tbsp olive oil

1/4 large red onion, sliced thin

1-8 oz pkg reduced-fat cream cheese at room temperature

1-1/2 tbsp prepared horseradish

1/4 large red onion, minced

1/2 tsp sea salt

1/4 tsp ground black pepper

1 cup julienned baby spinach

5 oz smoked salmon, broken into small pieces

1/2 cup 6-cheese Italian blend

1) PIZZA DOUGH: Add warm water and yeast to small bowl, stir gently, and let sit 10 minutes

2) To large bowl, add flour, salt, oregano and 3 tbsp olive oil (reserving 2 tsp); stir to combine; pour in water-yeast mixture and stir well to combine; turn dough into lightly oiled bowl, cover, and let rise 1 hour

3) Preheat oven to 450 degrees

4) PIZZA: To large skillet over medium-high heat, add 1 tbsp olive oil and sliced red onion; stirring often, cook 7-8 minutes until onions soften; remove from heat and set aside

5) In medium-sized bowl, mix cream cheese, horseradish, minced red onion, salt, and black pepper; set aside

6) Lightly oil large pizza pan with 1 tsp reserved olive oil (reserving 1 tsp); on floured surface, roll out dough to fit large pizza pan; transfer dough to pan; brush dough with remaining 1 tsp olive oil; bake in oven 8 minutes until lightly golden; remove from oven (do not turn off)

7) Spread cream cheese mixture over pizza crust and scatter with: spinach, red onions, salmon, and 6-cheese Italian blend; bake in oven 4-5 minutes until cheese melts; serve

Servings: 4

PEPPERONI PIZZA PASTA BAKE

Junior came home for the Thanksgiving holiday and, being the pizza lover he is (and since he ate his quota of ham, yams, and stuffing), I made sure one of his dinners included this delicious pepperoni pizza casserole–a nice reminder of what he’s missing on campus 🙂

8 oz multi-grain spiral pasta (it doesn’t have to be multi-grain but–trust me–it’s super tasty)

1 lb lean ground beef

1/2 large onion, diced

1/2 tsp salt

1/4 tsp ground black pepper

3/4 tsp Italian seasoning

1-14 oz jar pizza sauce

1 egg

1 cup milk

1/3 cup grated Parmesan cheese

1-1/4 cups grated mozzarella cheese, divided

2 oz sliced pepperoni

1) Preheat oven to 375 degrees; lightly oil a deep-dish pie pan

2) Cook pasta al dente according to package direction, drain, and set aside

3) Meanwhile, in large skillet over medium-high heat, cook beef and onion until meat is lightly browned, 5-6 minutes; drain fat; stir in salt, pepper, italian seasoning, and pizza sauce; cook 3-5 minutes until heated through and remove from stove top; set aside

4) In large bowl, mix egg, milk, and Parmesan cheese; stir in pasta and spoon mixture into pie pan; top with beef mixture; sprinkle 1 cup mozzarella cheese (reserving 1/4 cup) over meat; cover with aluminum foil and bake in oven 25 minutes; uncover and bake 15 minutes longer; sprinkle remaining 1/4 cup mozzarella cheese over top and bake additional 2-3 minutes until cheese melts; serve with a crunchy green salad

Servings: 6