Bacon, Chicken, and Mustard Pizza

In the process of the refrigerator move, I found a half-eaten jar of mustard sauce that went well with the pulled pork I made recently.  Between that, the leftover bacon from Nick’s, I started to think about the combination of mustard and bacon on a pizza crust.  I went to the store to find some pulled pork to put on the pizza as well, but couldn’t find any.  I did see a small container of rotisserie chicken, and I thought that would suffice.  This worked out well, minus the fact that when I was having a leftover piece of pizza one morning, some mustard dripped on my shirt and I needed to change clothes.  I did, however, love this flavor combination.

Bacon, Chicken, and Mustard Pizza.jpg

Bacon, Chicken, and Mustard Pizza

sourdough pizza crust
cooked bacon
rotisserie chicken
maple mustard sauce
provolone cheese

Start to cook the pizza crust according to the directions.  Spread with maple mustard sauce.  Layer with slices of provolone cheese, sprinkle rotisserie chicken and bacon on top.  Bake for 20-30 minutes at 350 degrees.

Roasted Fresh Corn, Poblano, and Cheddar Pizza

To cook with the sourdough pizza starter I’d made, I decided to throw together this corn, poblano, and cheddar pizza.  I think it’s been on my list of pizzas to make since I first saw the recipe in a Cooking Light magazine back in 2006 and it’s been flagged in the annual cookbook since I got it.  So, with corn in season in August, I decided to finally make this.

Roasted Fresh Corn, Poblano, and Cheddar Pizza

Roasted Corn, Poblano, and Cheddar Pizza

2 poblano chiles
Cooking spray
2 c fresh corn kernels (about 4 ears)
1/2 c chopped green onions
1 garlic clove, minced
1/2 c low-fat milk
2 large egg whites
1 large egg
1/2 tsp salt
1/4 tsp freshly ground black pepper
1 c shredded sharp cheddar cheese
1 can refrigerated pizza crust dough*
2 Tbsp sour cream
2 Tbsp chopped fresh cilantro

Preheat boiler.  Place poblano chiles on a foil-lined baking sheet; broil 10 minutes or until blackened and charred, turning occasionally.  Place in a heavy-duty ziploc plastic bag; seal.  Let stand 10 minutes.  Peel and discard skins, seeds, and stems.  Chop peppers.

Lower the oven temperature to 425 degrees.  Place a large nonstick skillet over medium-high heat.  Coat pan with cooking spray.  Add corn, green onions, and garlic; saute 2 minutes or until lightly browned.  Stir in milk; cook over medium heat 2 minutes or until liquid almost evaporates.  Cool slightly.  Place egg whites, egg, salt, and black pepper in a bowl; stir with a whisk.  Stir in poblano peppers, corn mixture, and cheese.

Line a baking sheet with parchment paper.  Unroll dough onto parchment paper; pat dough to form a 13×8-inch rectangle.  Spread corn mixture over dough, leaving a 1-inch border.  Fold 1 inch of dough over corn mixture.  Bake at 425 degrees for 12 minutes or until set.  Serve with sour cream; sprinkle with cilantro.

Peanut Butter Bacon Pizza

It’s been a few weeks of continuing to make pizza.  I had my refrigerator freezer go out on me a few weeks ago and I found myself cooking up the leftover pizza dough in the freezer, cooking with my sourdough starter, and trying to make sure I didn’t have too much extra.  One item I found in the freezer was some bacon from Nick’s Country Meats in Hayward, Minnesota.  I had seen someone suggest on Reddit that people put peanut butter, provolone, and bacon on pizza, so I thought it was time to try it.  Overall, I thought it tasted okay, and probably would have been better if I had heated the peanut butter to help it spread a little bit more on the pizza and be a little more even.

Peanut Butter Bacon Pizza

Peanut Butter Bacon Pizza

sourdough pizza crust
peanut butter
provolone cheese
cooked bacon

Partially cook the pizza crust, according to the instructions.  Spread peanut butter on the crust, lay the provolone cheese slices on top, and sprinkle cooked bacon on the top of cheese.

Sourdough Pizza Crust

As I shared recently, I obtained some sourdough starter from my dad and have been trying to do some different baking with it.  One recommendation that came forward was making a sourdough pizza crust, and the go-to recipe is from King Arthur’s web site.  I was excited to try this myself, and I have a pizza recipe that has been on my to-make list for years, so it was time to put these two together.  Watch for the pizza recipe coming up shortly.

Sourdough Pizza Crust.jpg

Sourdough Pizza Crust

1 c sourdough starter, unfed
1/2 c hot tap water
2 c all-purpose flour
1/2 c Semolina flour
1 tsp salt
1/2 tsp instant yeast
4 teaspoons pizza dough flavor, optional but delicious

Stir any liquid into the sourdough starter, and spoon 1 cup starter into a mixing bowl.

Add the hot water, flour, salt, yeast, and pizza dough flavor.  Mix to combine, then knead until smooth and slightly sticky, about 7 minutes at medium speed using a stand mixer with dough hook.  Place the kneaded dough into a lightly greased container and allow it to rise till it’s just about doubled in bulk.  This might take 2 to 4 hours; it might take more.  A lot depends on how vigorous your starter is.  For a faster rise, place the dough somewhere warm (or increase the yeast).  To slow it down, put it somewhere cool.

For two thinner-crust pizzas, divide the dough in half, shaping each half into a flattened disk.  Drizzle two 12″ round pizza pans with olive oil, tilting the pans to coat the bottom.  Place half the dough in each pan.  Cover, and let rest for 15 minutes.  Gently press the dough towards the edges of the pans; when it starts to shrink back, cover it, and let it rest again, for about 15 minutes.  Finish pressing the dough to the edges of the pans.

For a thicker-crust pizza, drizzle olive oil into a jelly roll pan (10×15) or half-sheet pan (18×13) or similar sized pan; or a 14″ round pizza pan, tilting the pan to coat with the oil.  Shape the dough into a flattened disk or oval.  Place in the pan, cover it, and let it rest for 15 minutes.  Push the dough towards the edges of the pan, when it starts to fight back, cover it and let it rest for 15 minutes.  Finishing pushing to the edges of the pan.

Cover the pan and let the dough rise till it’s as thick as you like.  For thin crust pizza made from a fairly fresh starter, this may only be an hour or so.  For thick-crust, using an old, little-used starter, this may take most of the day.  There are no hard and fast rules here; it all depends on the vigor of your starter and how you like your crust.

Toward the end of the rising time, preheat your oven to 450 degrees.  For a thicker crust, pre-bake the crust for about 8 minutes before topping.  Top, then bake till toppings are hot and cheese is melted and bubbly, about 10 minutes.  For thin crusts, bake for 4 to 5 minutes, then top and bake for an additional 8 to 10 minutes, or till toppings are as done as you like.

Remove from the oven and loosen the edges of the pizza with a table knife or heatproof spatula.  Carefully lift it onto a cooling rack; you can serve it right from the pan, if desired, but a cooling rack helps to keep its bottom crisp.  Serve hot.

Pizza on the Grill

sausage pizzaAs I’ve mentioned in my last few posts, I have a roommate, Minda, who recently moved in.  Last Friday night we got together with our friends Nancy and Kara for a little women’s gathering.  We discussed intentional living environments, the value of empowering women, the trials and tribulations of working on campus and deciding to leave.  It was a motivational and wonderful experience.  And, of course, we ate good food.

Earlier in the week Minda and I had been talking about wanting to make pizza.  Between that and having one of my mom’s friends ask if I had ever made cauliflower crust pizza, we decided to make a couple of pizzas and try things out.  One of the members of the group is gluten intolerant, and we all try to mostly eat real foods, so this was a good chance to explore a little bit outside of our regular thoughts on pizza and try some different recipes out.

cauliflower crust pizzaThe first recipe we decided to try was the cauliflower crust pizza.  It was a bit of a fail.  In part, it was a fail not in taste, so I think there is a future for it.  I had looked up several different cauliflower crust recipes and decided to go with one lacking flour.  After exploring these options, I decided on the recipe from Eat. Drink. Smile.  I think this recipe was a fail in large part because I tried to make it work on the grill.  The crust seemed to just need some more time to cook and a more regular cooking environment than one in which I was constantly opening and closing the grill lid due to our other pizza being cooked.  I plan to try the crust again in the oven, and making sure to grease the foil really well or cook it directly on the pan.  We used the toppings described on this Budget Bytes  and the flavor of everything was really good.  The sauce is pretty rich, so know that if you decide to try this white sauce, but overall, I think I just need to tweak the recipe and my cooking methods some.  We only put mushrooms on half of it, but it tasted great!

chebe pizza crust mixThe second crust we used was a store-bought mix called chebe gluten free pizza crust..  These pizzas turned out delicious.  We began by splitting it into two crusts and cooking them on the grill.  We topped it with this organic pizza sauce, added Italian sausage and red pepper, and fresh basil, along with some cheese.  I could have eaten the whole pizza myself.  I would definitely repeat this process and maybe take the toppings from the other pizza on this crust.

grilled fruitFor dessert, we grilled peaches and pineapple, which was a nice sweet treat to end the meal.  I wish this week would continue to be less humid so I felt like we could be out on the porch again more frequently, but it doesn’t seem to be happening, so we’ll have to ignore that for now.  Maybe in the evenings when it cools off.

At this moment, Kara has left our little town and is preparing to go off and work on her doctoral degree.  But, Nancy came for dinner again on Friday.  We made a taco salad.  More recipes coming in the near future 🙂

Kale Pesto Pizza

Whenever I have been part of a CSA, I have loved being able to try new things.  Kale is one of those ingredients which is more difficult to figure out.  I’m not a huge fan.  I’m working on it, but it’s only been a few years when I have learned to really like salads, so other greens are still on the figure-out-how-to-like it list.  When my parents got some kale early last fall, they decided to make a pesto out of it.  Using oil, garlic, lemon juice, salt, pepper and almonds, they made a pesto.  When looking online for kale pesto recipes, most call for walnuts, but not being huge fans of walnuts and having some almonds to use up, it seemed like a better fit.  I don’t think we wrote down the recipe, and let’s be honest, when I have made pesto in the past, I rarely measure things out.  I know those ingredients were in it and I use the food processor to break down the greens and develop the paste.

So, at this point there was a pesto.  I’ve used pesto with pasta (the most traditional use), and in making potato salad.  But, my mom suggested making a pizza out of it.  This was her kale and pesto, after all.  My parents were a bit unsure what else to include and so we looked through the cabinets and came up with this winning combination:


Kale Pesto Pizza

Boboli pizza crust

Kale Pesto

Roasted Red Pepper

Sliced, grilled chicken breast

Black Olives, sliced and drained

Low-fat mozzarella cheese

Spread pesto on the pizza crust.  Liberally layer pepper, chicken, and olives on the pesto.  Sprinkle mozzarella cheese on top and bake until cheese is melted, in line with the instructions on the crust.  Slice and eat.  It’s tasty goodness.