Category Archives: broccoli

Virginia Ham Pizza Recipe

Smithfield, VA

Hams have been cured in Smithfield, Virginia for over two centuries. The colonial town founded in 1752 is home to the Smithfield Packing Company and is known as the “Ham Capital of the World.” Only ham cured, treated, smoked, and processed in the town of Smithfield can carry the name “Smithfield Ham.”

smithfield hamI like to prepare a nice Smithfield Ham on occasion and really enjoy it with a side of broccoli. This got me thinking that a ham and broccoli would make a good pizza so I gave it a shot. I heated a small brown sugar cured ham in the oven and then sliced and diced it into bite sized pieces. Next, I spread marinara sauce onto the pre-baked dough, then sprinkled on cheddar cheese and steamed broccoli.

The ham was tender and the broccoli was cooked just right. I wasn’t sure how I would like ham and marinara sauce together, but with the cheddar cheese and broccoli to accompany it, the pizza turned out delicious!

Advertisements

# 48: Broccoli, Beet and Spinach Pizza Recipe 8/26/10

My Broccoli, Beet and Spinach pizza recipe was a hit. Not only did the colors of the red beets and green broccoli look beautiful together, the flavors complemented each other well!

Here’s how I put it together. I sliced and roasted the beets we received from our food collective this week. While those were roasting I steamed the broccoli. We buy bagged baby spinach so there was no prep needed for that ingredient. Again, I rolled the dough out super thin then I spread on marinara and sprinkled on the low-fat mozzarella cheese. Lastly, I loaded up the veggies. This pizza baked pretty quickly with the super thin crust and light sprinkling of cheese, and also tasted very healthy. While both pizzas of the night were delicious, my Broccoli, Beet and Spinach pizza recipe definitely was the favorite!

#17: Deep Dish Pizza Recipe 4/17/10

Deep Dish Pizza

Andrew and I have been looking forward to this pizza for quite some time. The only deep-dish pizza I have had is from Uno Chicago Grill and I love it. This week’s pizza recipe brought three new adventures to my kitchen: including cornmeal in the dough, learning about broccoli rabe, and finally using a fresh mozzarella cheese.

For the dough I substituted one cup of cornmeal for one cup of flour, but after mixing it for a few minutes I realized it was too soupy. I added ½ cup more flour and the dough turned out just right. Broccoli has been on two pizzas this year, but for this pizza I purchased broccoli rabe for the first time. The trunks are much thinner and it is quite leafy. Without conferring with the cheese guy Wegmans, I chose Bel Gioioso mozzarella cheese. I then picked up garlic, onion and the Italian sausage Andrew requested be included in the toppings.

After assembling the ingredients in a cake pan, the pizza took about 30 minutes to cook. The crust was thick and softer than the thin crust we are accustomed to. The addition of cornmeal resulted in a cornbread like flavor. The broccoli cooked nicely. The mozzarella was rich and creamy. All together, the pizza was deep and delicious!

 

#13: Thai Peanut Chicken Pizza Recipe 3/21/10

Thai Peanut Chicken Pizza Recipe

I am so excited for Spring to be here. We have nicer weather, more time outside, and a whole new season of pizza recipes. To me, Spring pizza consists of lots of veggies and fresh flavors. Thai food doesn’t necessarily seem super Springy, but the colors and flavors of the veggies felt like a great start to the season. We bought Thai peanut sauce from Lori’s Natural Foods Center and have been wanting to try it out for a couple of weeks.  Using the peanut sauce, I marinated and then grilled chicken cutlets. I chopped fresh onion, red pepper, garlic and broccoli, then sautéed them with a spritz of canola oil, salt and pepper. I sprinkled a very small amount, I normally heap it on, of mozzarella cheese on the crust, then piled on the veggies and the chopped chicken. Before putting the pizza in the oven I drizzled about two tablespoons of the Thai peanut sauce over the toppings. This pizza tasted so fresh and healthy! You could taste all of the individual flavors of the veggies, and the chicken grilled with the peanut sauce was excellent. What a great start to Spring!

#11: Loaded Potato Pizza Recipe 3/6/10

Loaded Potato Pizza

Potatoes and pizza never would have crossed my mind. This recipe came from Andrew’s idea to turn our favorite meals into pizza. A simple dish I enjoy making is  roasted red potatoes topped with the typical potato toppings so I tried turning it into a pizza tonight. I sliced the potatoes very thin and roasted them with Wegmans Basting Oil with Garlic and Herbs. I brushed the dough with the same basting oil, added scallions, Colby cheese, chopped broccoli, mild Italian sausage and the potatoes.  We both really enjoyed it!