Category Archives: Pizza

Hot Pepper and Egg Pizza

Egg Pizza

There was a restaurant my family used to go to back home and they had one of the best pizza’s in Youngstown. We would travel 30 minutes and wait 2-3 hours for a few pies (no joke) out of their brickoven. When we moved pizza was so expensive in the Burgh and mediocre. My husband and I practiced, and practiced making pizza dough and different variations of our hometown favorite pizzas (no offense Pittsburgh your pizza’s does not hold a candle to Northeast Ohio Pies). The first time I saw “egg pizza” on the menu I thought “yuck” but my mom ordered it and needless to say we loved it. Now this is something I make often for dinner or brunch.

Egg Pizza

Ingredients:

Prepared dough (store bought your favorite) This is our favorite: Best Pizza Dough Every time

Gouda Cheese 1 Cup or if you don’t have gouda cheese use mozzarella

Parm Regino cheese 2 tb

3 egg yolks and one egg ( beat w/ a fork)

a splash of fat free half & half (2 tb)

natures seasoning & sandwich sprinkle (or pizza seasoning)

banana hot rings ¼ cup

red hot pepper flakes (optional but recommended)

cornmeal for dusting

Directions:

1) Preheat oven to 550 for an hour w/ pizza stone in the oven.

2) Roll pizza dough out onto a lightly floured surface into a circular shape with edges (which is extremely important later on to prevent the egg mixture from spilling out into the oven when baking. Place on a pizza piel that has been sprinkled with a small amount of cornmeal (to prevent the dough from sticking to the piel).

3) Decrease the oven temperature to 425 before placing the pizza in the oven.

4) Sprinkle the seasoning salt or sandwich sprinkle onto the dough evenly. Place the pizza on the pizza stone in the oven for 5 minutes on the stone.

5) Take out of oven, spray with cooking spray. Place the hot pepper rings evenly on the pizza and also the hot pepper flakes if you are interested in adding more heat.

6) Take eggs, and egg yolks along with the half and half and beat with fork to incorporate. One trick my husband and I learned is to place the cheese on get the pizza before placing the pie in the oven without the eggs. The best thing to do with the eggs is place the egg mixture in a pourable container kind of like a measuring vessel with pouring capability.

7) Once the pizza is in the oven pull out the oven rack with oven mitts and pour the liquid egg mixture evenly onto the pizza. This method prevents the eggs from running off the pizza when you are trying to place the pizza in the oven (lesson learned the hard way).

8) Place the pizza back in the oven for 12 minutes.

9) Remove from oven and sprinkle the freshly grated parm cheese.

Enjoy!

Pierogi Pizza

My husband and I love pierogi. The other night I wanted to make pierogies and I didn’t have any in the freezer. I made a pot roast instead with some garlic mashed potatoes. We had mashed potatoes left over so I made some pizza crust (TOH whole wheat) and thought well I can make a pierogi pizza. Now it is a favorite!

Ingredient:

ht tp://www.tasteofhome.com/recipes/thin-crust-pizza-dough

~1-1/2 cups of cheddar cheese

~1 cup left over seasoned mashed potatoes (I used roasted garlic)
~1/4 tsp garlic salt
~1/2 chopped onions sautéed in 1 tsp butter
1 TB cornmeal

salt and pepper to taste

Directions:

Preheat oven with pizza stone at 500 for one hour.
In the meantime get your crust recipe going or thawing if you are using a store bought dough frozen or fresh)

Roll out dough and sprinkle cornmeal on either a pizza peal or back of a sheet pan and set dough on top of the spread out cornmeal this makes it easier to slide the dough onto the hot pizza stone. Sprinkle garlic salt over the dough and make fork marks in the dough to prevent the dough from bubbling up in the oven. Now place the dough in the oven.

Let the dough bake for 5 minutes and then remove from the oven.

While the dough is pre baking sauté up the onions. Get a pan hot (medium heat) and melt the butter and the onions. Cook until the onions are transparent about 5-8 minutes.

Spread out the mashed potatoes on top of the dough. Sprinkle the sautéed onions. One top of the onions sprinkle the amount of cheese you would like on top and bake pizza for 10-15 minutes.

Be careful the mashed potatoes are a good insulator and make this pizza hot.

Fresh Mozzarella and Basil Pizza

I am always looking for a new pizza dough recipe. I tweaked this one from Anne Burrell’s recipe in the June FN Magazine.

http://www.foodnetwork.com/recipes/anne-burrell/grilled-pizzettas-with-parmigiano-prosciutto-and-arugula-and-with-taleggio-and-puttanesca-recipe/index.html.

Dough:

1 cup warm water
3 teaspoons dry yeast
1 teaspoon sugar or honey
2 1/2 cups all-purpose flour
1/2 cup whole wheat flour
1 teaspoon salt
4 tablespoons olive oil

1. Place yeast, sugar or honey and warm water in small bowl and set aside for 10 minutes or until foams.

2. In stand mixer place flours, salt, and form a well with the flour.

Pour oil in center

Attach dough hook and mix on low speed at first and slowly add the yeast mixture.

Knead mixture with dough hook until ball forms.

Place dough in a oiled bowl and cover with plastic wrap.

Let rise for and hour in a warm place.

Divide into 4 portions

Place in ziplock bags and let rise another hour.

Now is a good time to preheat oven with pizza stone in oven at 500 degrees.

After the oven has preheated for an hour. And dough has risen for second time throw extra dough in freezer for another day.

Roll dough out on lightly floured surface.

Place on pizza peel sprinkled with cornmeal to prevent sticking and toss onto baking stone. Bake for 2 minutes.

Pizza Topping Ingredients:

1/4 cup of pizza sauce
1-2 teaspoons of pasta sprinkle or Italian seasoning
4-5 slices (1/8 inch) Fresh Mozzarella (blotted to remove excess moisture)
6 leaves of fresh basil
Fig balsamic (optional)

Directions:

Sprinkle pasta sprinkle evenly on pizza crust.

Add the sauce spread evenly with spatula.

Add Mozzarella Cheese on top evenly.

Throw back in oven and bake for 10 to 12 minutes.

Throw on basil and drizzle fig balsamic.

Enjoy!

Loaded Baked Potato Pizza

Loaded Baked Potato Pizza

My husband and I love to make pizza… We had some left over baked potatoes from yesterday’s dinner. I google left over baked potato recipes and the first recipes I found were soup and potato salad recipes. It was almost 90 degrees here so I decided against the soup and thought potato salad would not suffice for dinner. Ironically,I just made a new pizza dough recipe and had some of the dough thawed in the refrigerator ( I always have some fresh dough thawed in the refrigerator “just in case”. So I thought I would give a loaded baked potato pizza pie a try. Turns out this recipe does taste just like a baked potato !

Ingredients:

4 slices of bacon (cooked and chopped)

One Pizza Dough Recipe (below) or your favorite dough

1 to 2 Cups of Cheddar Cheese

Half of a large left over Baked Potato (skin removed and mashed with a fork)

1 TB of Melted Butter

Salt and Pepper to season

1/2 to 1 tsp of Buttermilk Ranch Seasoning (my favorite is Penzey’s but you can use Hidden-valley powdered ranch too)

1 TB dried chives (optional)

Directions:

1. Preheat the oven with pizza stone in oven at 500 degrees for at least an hour.

2. Roll out dough into a 12 inch circle

3. Cube up left over baked potato & butter and heat in microwave for up to a minute mash with fork (you may want to season with salt and pepper to taste) .

4. After the oven has been on for an hour place pizza on a pizza piel that has been heavily coated with cornmeal toss the dough onto the stone that has been heating in oven. Let bake for 2 minutes.

5. Remove from oven and sprinkle with salt and pepper.

6. Spread evenly the mashed potato onto the pizza dough sprinkle with Buttermilk Ranch Powder seasoning.

Add chopped bacon, cheese, and whatever use you usually place on your baked potato.

7. Toss back into the oven for 5-9 minutes until your cheese has melted just the way you like it.

8. Remove from oven and sprinkle chives as you wish.

ENJOY

Dough Ingredients:

This recipe will make 4, 12 inch pizzas so freeze some dough for another day!

1 cup of warm water (Temperature 105 to 115 degrees)

1 TB of sugar or honey

2 1/4 cup of AP Flour

1 Cup of Cake Flour

1 TB of Kosher Salt or Flaky Salt

2 TB of Olive Oils

Direction:

1. Combine water, sugar, and yeast, allow some time to proof (appearance will be foamy) about 5 to 10 minutes.

2. Sift flours and salt in the bowl of a stand mixer with hook attachment in place.

3. Add oil to proofed yeast mixture, pour into flour mixture. Knead using the dough hook for 10 minutes.

4. Place dough formed in a ball into a Pam sprayed bowl on a warm area and cover with plastic wrap. Let the dough rise for 1 to 2 hours or until the dough doubles in size.

5. Once the dough doubles punch down and divide into 4 equal parts. This is where I spray 4 quart sized ziplock bags with pam and place the dough in the bags and allow to rise for another hour. Once the dough has risen place dough you are not using today into the freeze for next pizza party.

Perfect Pizza Crust Every time

(Picture above is BBQ Chicken Pizza)

This is the best dough you will ever make for your homemade pizza….Plus, it is so cheap to make to you will never buy store bought dough again!!

This is great for having dinner parties and entertaining !

Here is what you need.

Pizza Dough Ingredients:

4 Cups bread flour, plus 1/3-2/3 Cup extra for kneading (don’t use AP aka all purpose flour)
1 TB. kosher salt
1 tsp. sugar or honey
1 pkg. yeast (or 2 and 1/4 teaspoon of yeast) ( I buy mine by the jar)
1/2-1 tsp. PENZEYS FRESHLY GROUND PEPPER, to taste

2 TB. PASTA SPRINKLE (this is my go to seasoning!!! I love this product!)
2 TB. olive oil
1 & 1/2 Cups warm water
1 tsp. garlic powder (penzey’s is the best)
One pizza stone (like from pampered chef or you can get one for a decent at a kitchen store or TJ max)
Pizza piel

Direction for the dough:

In an electric mixer bowl, combine 4 cups flour, kosher salt, sugar or honey, yeast, pepper and seasonings.

Mix to combine with wisk. Make a well in the center. Pour the olive oil in the well and mix with just enough warm water to form a soft dough.

Funny story about the olive oil. My family every year goes to the beach for vacation and every year we go to this adorable farmers market in NC. This greek gentleman told us at his fruit stand that we had to buy this imported greek olive oil from him since it comes form greece. When I looked at the label I recognized this product since I already buy it from Trader Joes (lol) he thought he was pulling the wool over our eyes and offering it to us for a deal for 20$ when low and behold you can purchase it at Trader Joe’s for 8.99$. That said it is a good deal at TJ’s for 8.99$, but use whatever you like or you can always swap olive oil for canola oil if you don’t have olive oil on hand.

Use the dough hook from mixer and let the dough hook knead the dough on low-medium speed for about 10 minutes, adding extra flour as required as long as the dough is sticky, kneading until smooth and elastic.Place the dough in a lightly-greased bowl (use Pam or other cooking spray), cover with plastic wrap and leave in a warm place for about 1 hour or until doubled in size.

After dough has doubled you can divide the dough into four sections or let the dough rise in the refrigerator overnight and divide in the morning.

Make sure to cover well with plastic wrap if you do decide to let it rise overnight in the refrigerator.

When ready to bake the dough place the oven on 500 degrees with pizza stone in the oven. Let oven preheat for an hour. The trick to a crusty dough is allowing the stone to heat very well for an hour!!! Do not miss this step.

Roll the dough out into 4 pizzas, about 10-inches in diameter.After the oven has preheated for an hour and you are ready to bake your pizzas decrease the temperature to 425 degrees.

Dust pizza piel with flour or cornmeal and place the dough on the stone let bake for 2 minutes. Watch out for the dough to puff up in the oven.

Once the dough is out of the oven use a spatula to press down any bubbles.

Place your desired toppings on pizza and bake until cheese is melted approximately 10 minutes. Don’t add too much weight in the way of toppings or too many wet ingredients.

Some of our go to favorites are egg pizza (which is above with the hot banana peppers).

This dough is great with or without cheese just add sauce and veggies to make a briar hill pizza (above) but we added cheese ……oops

Traditional Pepperoni with fresh mozzarella is also a must try.

BBQ chicken above..The toppings are endless !!!!

Happy Baking

A Pinch of Luv

from scratch baking and cooking blog

Category Archives: Pizza

Hot Pepper and Egg Pizza

Pierogi Pizza

Fresh Mozzarella and Basil Pizza

Loaded Baked Potato Pizza

Perfect Pizza Crust Every time

Pizza Dough Ingredients: