Mediterranean Pizza – ★★★★★

Image

This was an “on the fly” recipe because we found ourselves at the grocery store short a dinner recipe. That is what is so cool about having this blog because I was able to look it up on my phone and throw something quick and delicious together. I used my “go to crust recipe” and decided I would switch up the toppings. We went Mediterranean because as of late I’ve developed an obsession with feta. The added bonus of this recipe is that we were able to get two big pizzas out of the toppings we used. Since this was a “throw together” I do not have exact measurements for the toppings but will do my best to describe what we used. Perry loved this pizza (mainly because of the banana peppers are his fav) and gave five stars. Here is why:

This pizza is definitely not your traditional cheese and pepperoni. That is one of the things I love about Kelsey’s recipes. She strays away from the norm and uses a lot of different flavors that work really well together. This one had a combination of all our favorite toppings. I love banana peppers and black olives while Kelsey loves sun-dried tomatoes and feta cheese. Every bite was different and equally as delicious if not more than the last. I was even able to bring left overs to work and it heated up great in the microwave. I give this pizza full stars.”

Serves: 4       Calories: 338

Ingredients:

  • 1 & 1/2 cups of all purpose flour
  • 1 tbsp sugar
  • 1 & 1/4 tsp dry active yeast (I used the one specifically for pizza crust but the original kind works great too)
  • 1/4 tsp coarse salt
  • 3/4 cup of warm water
  • 1 tbsp olive or canola oil
  • Cooking spray
  • 1/3 cup + a pinch of cornmeal
  • Tall jar of sun-dried tomatoes in olive oil, sliced (also keep the oil to drizzle over crust before putting on toppings)
  • Medium jar of black olives, drained washed and sliced
  • Tall jar of banana peppers also known as pepperoncini
  • 5 oz. container of feta cheese, you can get the herbed kind if you like
  • Any herbs/spices you might like or have on hand (we used garlic, oregano and dill)

Directions:

  1. Heat oven to 450 degrees
  2. In mixing bowl combine 3/4 cup of flour, sugar, yeast, and salt. Stir in the water and olive oil. Beat about 2 minutes and stir in 1/3 cup of cornmeal and the remaining 3/4 cup of flour to make the dough ball.
  3. Sprinkle a little flour on the surface you want to knead the dough on. Knead for about 5 minutes, until smooth and elastic. Cover the bowl and let it rise for 10 minutes.
  4. Spray a cookie/baking sheet with cooking spray and sprinkle with additional cornmeal. Press dough into a rectangular shape, and pinch with fork. Bake for 8-10 minutes (until edges start to brown)
  5. NOTE: If you want to make two pizzas only use half of the toppings per pizza. If you only want to make one pizza than go topping-crazy 🙂
  6. Drizzle olive oil from sun-dried tomatoes over crust. Don’t drizzle too much because it will come out super greasy and I am assuming it may make your crust a little soggy for left overs. A little does it 😉 Layer your tomatoes, olives, banana peppers, feta and any spices/herbs you desire on top of the crust and pop back into the oven for an additional 5-6 minutes until toppings heat through and cheese softens.
  7. Slice and enjoy!

*Photo is an original belonging to me

**Recipe belongs to me but you have my permission to take it and change it and publish it on your own blog. If you post it I just ask for a little mention/credit. Sharing is caring right?

Advertisements

Smoky Corn and Black Bean Pizza – ★★★★★

644487_10200576348109275_111495497_nI’ve always loved home cooked pizza. There is something about uneven crust and mountain high custom toppings that makes dinner kind of fun. I have found the all time best dough recipe that I use every single time I make a pizza. I’ll post a link to that blog entry. It is a cornmeal dough which works awesome with the toppings for this pizza. Such good comfort food! Perry gave it ★★★★★ and here is why:

“I would not be opposed to having this a couple times a week. I also do not think we will ever order delivery ever again. Kelsey will regret making such a good pizza! I really like the BBQ sauce on the crust Kels makes. Everything works well together as far as toppings go so this one gets a full five stars.”

Serves: 6    Calories: 316

Ingredients: 

– 1 plum tomato, diced

– 1 cup of canned black beans, rinsed and drained.

– 1 cup of corn kernels, (if using fresh it will be about 2 ears of corn)

– 2 tbsp cornmeal

– 1 pre made pizza dough or if you want my recipe for cornmeal crust you can find that here : https://goodforyougourmet.wordpress.com/?s=cornmeal

– 1/3 cup of BBQ sauce

– 1 cup shredded mozzarella

Directions:

1.) Preheat oven to 400

2.) If using my dough recipe cook that now. If you are using a pre-made dough sprinkle cornmeal onto baking sheet and stretch dough over it to coat the underside. Bake for however long the directions advise.

3.) After the crust is baked combine tomato, beans and corn in a medium bowl.

4.) Spread BBQ sauce over baked crust. Sprinkle with tomato mixture and cheese.

5.) Put into the over once more and bake until the cheese melts, approximately 5 minutes.

6.) Cut and Enjoy!

*Original recipe can be found at http://www.eatingwell.com 

**Photo is an original taken by me

 

 

Mexican Chicken Pizza with Cornmeal Crust (This is the best dough I’ve ever made!)

Growing up on the east coast in close proximity to New York and with my hometown making the best pizza EVER (Croydon Pizza… Check it out) I’ve come to appreciate a good slice. In all my attempts these past few years to impress my husband with “dough spinning skills” I’ve never been able to make a good pizza dough. I have had the bagels with corneal out here in California and thought they were the best bagels I’ve ever tasted so I figured it would be the same with pizza dough. I was on the money with my hypothesis because I am confident in saying this crust is even better then that of Croydon Pizza.. Blasphemy I know…If you don’t like the toppings chosen for this recipe still try the dough because I believe it would taste good no matter what you put on it. Get creative and let me know what worked for you 🙂

Serves: 6-8       340 Calories/slice

Ingredients:

– 1 1/2 cups all purpose flour

-1 tablespoon sugar

– 1 1/4 tsp active dry yeast

– 1/4 tsp salt (coarse sea salt is best if you have it on hand)

– 3/4 cup of warm water

– 1 tbsp olive oil

– 1/3 of cup cornmeal (Keep a little extra on the side)

– 1 1/2 cups of shredded Mexican blend cheese

– 1 1/2 cups cooked chicken breasts

– 1 14.5 oz can of fire roasted diced tomatoes or regular diced tomatoes, drained

– 1/2 yellow bell pepper

– 1/4 cup sliced green onion

– 1/4 cup fresh cilantro, chopped

Directions:

1.) Heat oven to 450 degrees

2.) In mixing bowl combine 3/4 cup of flour, sugar, yeast, and salt. Stir in the water and olive oil. Beat about 2 minutes and stir in 1/3 cup of cornmeal and the remaining 3/4 cup of flour to make the dough ball.  

3.) Sprinkle a little flour on the surface you want to knead the dough on. Knead for about 5 minutes, until smooth and elastic. Cover the bowl and let it rise for 10 minutes.

4.) Spray a cookie/baking sheet with cooking spray and sprinkle with additional cornmeal. Press dough into a rectangular shape, and pinch with fork. Bake for 8-10 minutes (until edges start to brown)

5.) After dough is baked sprinkle with 1 cup of the cheese. Top with chicken, tomatoes and bell pepper. Sprinkle remaining cup of cheese. Bake for an additional 6-8 minutes until cheese is melted.

6.) Top with green onions and add cilantro.. Cut.. Serve.. Enjoy 🙂

**All photos are originals taken by me**

**Original recipe can be found at http://www.eatbetteramerica.com**