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!

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)

Fugazzeta
(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.

Pesto
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!

My Mom’s Pizza!

January 18th, 2009

My mom’s pizza is the best ever! When I was home for Christmas, I asked her to make it. Delicious! My mom wrote up the recipe for me…so, here you go! Enjoy!

PIZZA (by Ginny’s Mom)

1 pk yeast
1 cup very warm water
½ tsp salt
3 tbsp olive oil
¼ tsp sugar
2 & ½ to 3 cups bread flour

Dissolve yeast in warm water. Stir in salt, sugar, and olive oil. Stir in 2 cups of flour and knead in the rest. ( I just knead it directly in the bowl). Cover dough and allow to rise in a warm place until double. Punch dough down and divide into 2 portions. Roll out on a floured surface. ( I use wax paper that I put flour on and flour the rolling pin.)

If you have a baking stone then put it on the lowest rack of the oven and preheat to 500. Otherwise, use a pizza pan and the oven temperature should be 450. Pizza in a pan should also be baked on the lowest rack. This helps the crust get crispy on the bottom. Pizza bakes in 8-10 minutes.

I use Don Pepino canned pizza sauce but add chopped fresh rosemary to it. I roll the dough and then transfer it directly to the stone. Put a few spoonfuls of olive oil on the dough and spread it around. Then add the sauce and top with grated mozzarella and a sprinkle of grated romano or parmesan.
For “white” pizza. I crush a few garlic cloves in about 3 tablespoonfuls of olive oil. Then spread that on the dough and top with a mixture of mozzarella, crumbled feta , and romano or paremsan cheeses.