- Chicken sausage
- Kalamata olives
- Mozzarella cheese
- Homemade pizza sauce
- Homemade pizza dough
This was the first of many pizzas that got me through the morning sickness of the first trimester of my pregnancy. It was all I ate!
1. Pre-heat your oven to 450 degrees
2. Roll out the dough
3. Spray a round pie pan with canola oil and sprinkle on cornmeal
4. Press the dough into a round pie pan
5. Pre-bake the dough for 7 minutes
6. Place all the fillings in the pizza: start with layering mozzarella cheese
7. Sprinkle on shredded asiago cheese, sliced Kalamata olives, thinly sliced pepperoni, steamed broccolini, and pizza sauce
8. Top with parmesan cheese
9. Bake for about 20 minutes
You can use your regular pizza dough recipe to make the dough. I substitute one cup flour with 1 cup cornmeal for my deep dish pizza and it works great!
Do you have a standby recipe for nights when you don’t like to cook? One of my standbys is layer dip. Individually the ingredients aren’t that bad for you and together they taste so good. I was curious to see what layer dip might be like on pizza so I gave it a shot this week and have to say that my guacamole pizza is one of the most dense and filling pizzas I’ve made. I was surprised that I was able to recognize all the distinct flavors after baking the pizza. It tasted like layer dip with a crispy, chip-like crust.
While pre-baking the dough, I prepared the guacamole by combining one avocado with store bought guacamole mix. Then, I used my potato masher to smash a can of pinto beans and mixed the beans with taco seasoning. To assemble the pizza I spread a thin layer of the smashed pinto beans on the dough, followed by a thick layer guacamole. Then I added a layer of salsa and cheddar cheese. Finally, I topped the pizza with a few chopped onions and sliced black olives. I’m thinking Guacamole pizza might give layer a dip a run for the money at our Super Bowl party this year.
I come from a long line of farmers and do-it-yourselfers, but somehow I have struggled with both skills. I am just learning how to garden and I have been known to purchase a lot of ingredients that my Uncle Al would just as soon make himself. Homemade pizza sauce is an ingredient that I have not yet attempted. While visiting my Uncle Al, he hand had some homemade sauce in the fridge ready to use for one our of three pizza creations.
To go along with the homemade sauce we pan cooked Italian sausage. We also included kalamata olives, sun dried tomatoes, sliced jalapenos and yellow peppers. After pre-baking the dough we slathered on the homemade sauce, laid on sharp provolone cheese, added all the veggies and sausage, then sprinkled on grated parmesan cheese. We let the pizza bake and then dug in.
So many flavors jumped off this pizza. I honed in on the homemade pizza sauce. Uncle Al’s sauce recipe is so good that I could eat it like soup! The rest of the pizza was amazing as well, from the sausage to the veggies and the cheeses. It only took one bite to for me to change my ways and commit to making pizza sauce for all my pizzas.
We have been waiting to grill pizza all winter long, so we jumped at the opportunity this weekend. After grilling the dough on one side for four minutes and flipping, we began dressing the pizza. First we slathered on store bought sun-dried tomato pesto, sprinkled on feta cheese, lemon garlic chicken and sliced kalamata olives. We let it sit for a few minutes to give the dough a chance to get nice and crispy and for the cheese to melt a bit. Once again, grilled pizza did not disappoint. The flavors of all the toppings on this grilled pizza really popped! I have a feeling we will be getting a lot of use out the grill this summer!
Tonight we wanted to hang onto the last bits of summer by grilling so I created my Grilled Sun-Dried Tomato, Olive and Asiago pizza recipe. Last week we had our date night at one of our favorite Italian restaurants, Boccacinis, and I had a pasta dish with an Asiago cheese sauce. It was delicious and it gave me the idea to use Asiago cheese on a pizza.
To go with the rich flavor of the Asiago cheese, I bought sun-dried tomatoes marinated in Italian seasonings and oil. Andrew requested Kalamata olives, which have become a staple in our cupboard, to top the pizza as well. I went with a marinara sauce so it wouldn’t overpower the flavors of the other ingredients. When the grill was hot we assembled the pizza and watched magic happen. The flavors went so well together and this pizza tasted amazing! If I had to compare my Grilled Sun-Dried Tomato, Olive and Asiago pizza recipe with one of similar taste status I would compare it with The Quagliata pizza. Both have strong flavors and surprising tastes, and both turned out to be outstanding pizzas!