Sun-Dried-Tomato, Corn Spinach Brie Pizza
Here’s a pizza that I made this summer and even wrote about, but forgot to post!
Sometimes I go a little overboard with fresh ingredients. This pizza was one of those times. Here are the ingredients and the reasons I chose to use them on this pizza.
First, Andrew asked to have brie as the cheese on a pizza. It was so delicious last time I used it so I was excited to use it again. Second, my mom gave me a stash of sun-dried tomatoes that she made from her garden and I thought they would go nicely with the brie. Third, our neighbors shared some fresh rosemary from their herb garden. Fourth, we had fresh corn on the cob from our CSA and having never used corn as a pizza ingredient I decided to throw that on. And finally, to give the pizza color, I added some fresh baby spinach.
I had a fun time assembling this pizza. First, I spread homemade pizza sauce on my pre-baked dough. Next, I diced the brie as small as I could in hopes that when it melted that it would cover the pizza well. Then I sprinkled it on the sauce and some shredded fresh baby spinach. I rehydrated the dried tomatoes in warm water, extra virgin olive oil, salt and pepper, finely chopped rosemary, and tossed them on the pizza. Lastly, I cut the corn off the cob and sprinkled that on as well. I baked the pizza in the oven for about 10 minutes.
This pizza had the most fresh ingredients I have ever used on a pizza and it was bursting with fresh flavor! If you make this one for yourself I think you will agree that it tastes like you are taking a bite out of a garden. This was a delicious summer pizza recipe.
Posted in Brie, cheese, corn, herbs, pizza, pizza sauce, rosemary, sauce, Seasonal, spinach, Summer Recipe, sun-dried tomato, vegetarian, veggie
Tagged Brie, corn, corn pizza, pizza, spinach, sun-dried tomato
The Quagliata Pizza
I am so grateful to my husband for coming up with the idea for “52 Pizzas.” He is brilliant. The pizzas keep getting better and better and I am having such a great time trying new combinations of foods. Most of my pizzas to date have included mozzarella, cheddar or parmesan cheese, but this week I wanted to branch out in my cheese selection. Andrew loves, LOVES Brie. I read somewhere about combining Brie and capicola, a meat I never had before, but thought it sounded interesting. Andrew explained to me what capicola is, that got my wheels turning. Two additional toppings came to mind; olives and garlic. We usually eat olives out of a can but this time I went all out and bought olives in a jar! Well worth it. It has taken me many years to develop a taste for olives so Andrew noted my response when sampling them, “Holy crap, these are good.” I bought hot capicola, an excellent choice. We usually buy President Brie, but the cheese guy at Wegmans suggested their own Brie, another excellent choice and it saved me a dollar.
For this creation I roasted a garlic bulb, mashed it with olive oil and spread it on the pizza dough. I sliced the olives, capicola, Brie, and tossed it all on the dough. We weren’t sure how the Brie would melt, and in retrospect it should have been sliced much thinner because it didn’t spread as much as I would have liked it to.
Now it may not make for the prettiest picture, but “The Quagliata” may be my favorite pizza yet. It was outstanding! This pizza recipe is named after my father-in-law, Terry Quagliata, for his love of all the ingredients used. This pizza was so good that Andrew delivered the last couple of slices to his dad so he could enjoy his namesake. Terry just called and gave me his seal of approval!
Posted in Brie, capicola, cheese, Fruit, olives
Tagged Brie, brie and capicola pizza recipe, capicola, cheese, kalamata, olives, pizza