Adventures in Flatbreads…

May 25th, 2010

I had mushrooms in the fridge… a little mozzarella… I remembered the two different types of mushroom flatbread that I tried at Sable and the Wit with @chicagobites… both were quite delicious…  so I thought I would try my own…

I sauteed mushrooms and two sliced garlic cloves in a little olive oil, mixed about 1 teaspoon of thyme, 1/4 teaspoon of crushed red peppers and some salt. I made thin crust pizza dough and spread on some Bechamel Sauce in which I had melted about 1 cup of shredded mozzarella, spread the mushrooms and some more mozzarella.  Baked at 475 for about 12 minutes until the cheese was all melted.  It was very good… next time… wild mushrooms…

With the other half of the pizza dough, I made a Balsamic Onion and Artichoke Pizza. I spread Bechamel sauce, topped with balsamic onions, artichokes and mozzarella… another success!

I should be sleeping…

May 1st, 2010

…I’m a night owl… For as long as I can remember, I liked staying up late… I have so many things to do… However, my schedule has changed and rarely will I make it past 11pm…

except for tonight… can’t sleep… I’ve had a lot of cooking ideas lately and I just wanted to cook!  So much!  So I made some Apple-Bacon Calzones

I made pizza today and still had half of my mom’s pizza dough left (Note on the dough:  I added 1/2 cup cornmeal.  It added some great texture.  Thanks Aaron for the suggestion!).

On Monday, I attended an event at the Roof with the lovely ladies of Chicago Bites.  They served a delicious Bacon-Apple Pizza that I was thinking about tonight, realized I had the ingredients and these were born…

Apple-Bacon Calzones
(inspired by this and this)

1 apple, chopped
1/4 onion, chopped
2 slices bacon, crumbed (or more if you want)
1/2 cup mozzarella (I used a 4 Italian cheese mix)
1 teaspoon rosemary
salt and pepper to taste
1/2 Mom’s Pizza Dough

1. Mix all the ingredients together.
2. Divide the pizza dough into seven equal balls, about 1/4 cup of dough.
3. Roll them out into 6 inch circles.
4. Using the process for Empanadas put about a tablespoon of the filling and fold over.
5. Bake for 15 minutes at 450 until golden.

Cry Me an Onion: Onion Pizzas!!!

April 15th, 2009

For my Cry Me an Onion Contest, I have chosen two more recipes.  E, J’s sister, suggested Fugazetta, an Argentine white pizza.  Libby gave me the recipe for a Basil and Artichoke Pesto with Caramelized Onion Pizza.  So, I had a bit of a pizza night!  I used the no-knead Nook & Pantry pizza dough, which was enough dough for two pizzas.  The pizza dough was a great choice… it was a bit sticky so make sure to use a lot of flour when handling the dough.  I do not have a pizza stone anymore due to a small oven… I used a cookie sheet.

Verdict: Yummy!  I love the onions and cheese.  In Argentina, the pizzas sometimes have olives on them so I added some.
Cry Factor: sobbing (2 onions)

(from E, Sylvia, and a little googling)

1 pizza dough, shaped into a circle
1 1/2 cup mozzarella
1 teaspoon oregano, dried
2 onions sliced
2 tablespoon olive oil
5 green olives

1. Spread the olive oil on the pizza.
2. Sprinkle with the onions and oregano, top with the mozzarella.
3. Place the green olives around the outside of the pizza.
4. Bake at 500 for 10-12 minutes until the crust is browned.

Verdict: Wow!  Artichoke Pesto, where have you been my whole life?
Cry Factor: bawling (3 onions)

Basil & Marinated Artichoke Pesto with Caramelized Onions
(from Libby from the Allergic Kid)

1 pizza dough, shaped into a circle
2 tablespoons pesto
3 sliced onions, caramelized
some goat cheese crumbles, if you like

1. Spread the pesto on the dough.
2. Sprinkle with caramelized onions and the goat cheese crumbles.
3. Bake at 500 for 10-12 minutes, until the crust is browned.

1/3 cup dried basil leave
1/4 cup marinated artichoke hearts, drained
1-2 cloves garlic, chopped
1/4 cup olive oil
1/4 tsp salt

Place all ingredients in a food processor or blender and pulverize.

P.S. Haven’t entered my Cry Me an Onion Contest, yet?  What are you waiting for???  Get going!