- Scrambled eggs
- Breakfast sausage, chopped
- Cheddar cheese
- Stonewall Kitchen Maine Maple Glaze
- Homemade pizza dough
Notes: My first attempt at breakfast pizza back in 2010 was good, but it was missing something. Tonight I figured it out. Sauce. The Maine Maple Glaze I used on a previous pizza with pork was the perfect sauce for breakfast pizza. The sweet glaze complimented the savory eggs, sausage, and cheese. This pizza was awesome!
Posted in cheddar cheese, cheese, eggs, maple glaze, Meal->Pizza, meat, pizza, sauce, sausage
Tagged breakfast, breakfast pizza, cheese, eggs, pizza, sausage
Buffalo Chicken Mac & Cheese Pizza
Buffalo Chicken Pizza and Macaroni and Cheese Pizza are two of my most popular pizzas. What could be better? Taking two great ideas and putting them together to create Buffalo Chicken Macaroni and Cheese Pizza. This was a fun pizza to make and to eat. The flavors from the cheese and the Buffalo chicken were distinct, but when combined tasted outstanding. Here’s how I did it.
I made my macaroni and cheese in one pot (using cheddar and pepper jack cheese). At the same time I marinated chicken in Wegmans Buffalo Wing Sause
in a pan with sautéed onions and celery. Then, I combined the two in the mac and cheese pot and left it on low heat. I spread the mixture on the pre-baked dough and let it bake for eight minutes on 450. Before serving, I drizzled Marzetti Light Chunky Blue Cheese Dressing on top of the pizza.
Posted in blue cheese, Buffalo wing sauce, celery, cheddar cheese, cheese, chicken, Meal->Pizza, meat, Onion, Pepper Jack, pizza, sauce, veggie
Tagged Buffalo Chicken, cheese, mac and cheese, pizza
If you ask ten people what food Washington, DC is famous for you are likely to get ten different answers. Our nation’s capital has a number of landmark restaurants like Ben’s Chilly Bowl and Clyde’s, but on a recent stay in Georgetown I was struck by the number of hometown pizzerias.
Inspired by visits to Pizzeria Paradiso and Paolo’s Ristorante I decided to select pizza as the food Washington, DC is famous for and make my own version of Quattro Formaggio.
I began by roasting several cloves of garlic. To do this I cut the tops off the cloves of garlic, drizzled olive oil over the cloves, wrapped it in foil and baked it in the toaster oven for 30 minutes. When that was finished I mashed the garlic with a fork and spread it on the dough. Next, I sprinkled on fresh mozzarella, Fontina, Gorgonzola and Pecorino cheeses. The pizza baked for 10 minutes and the cheeses turned beautiful golden color. The rich flavors of the cheeses along with the milder flavor of the roasted garlic tasted fantastic together. My Quattro Formaggio pizza recipe was a savory dish!
Posted in cheese, fontina cheese, garlic, Gorganzola, herbs, mozzarella, Pecorino
Tagged cheese, DC, garlic pizza, Quattro Formaggio, Washington
Kansas City, MO
The humble beginnings of barbecue in Kansas City can be traced to a trolly barn over 100 years ago when a rack of ribs could be purchased for only 25 cents. A tomato based sauce with a sweet and tangy flavor make Kansas City BBQ unique.
Last summer I made a Pulled Pork Pizza using my Uncle Al’s BBQ sauce recipe and it was delicious. For tonight’s pizza I chose a Wegmans Kansas City Style BBQ Sauce that had all the right ingredients. We’ll see how they compare. Although, I’m guessing that Uncle Al’s might come out on top.
The night before, I baked a pork tenderloin with a bottle of Pepsi for about an hour. Then I pulled a bit of it apart with a fork in order to let some of the juices soak in overnight. In the morning I pulled the rest of the tenderloin apart, then let it soak for a few more hours. Once the pork was nice and juicy I put it in a crock pot with half a bottle of Kansas City BBQ sauce and let that simmer for an hour. While the aroma from the crock pot encouraged my hunger, I pre-baked the dough, slathered on a thin layer of BBQ sauce, sprinkled on sharp cheddar cheese and then topped it with the BBQ pork. I probably could have eaten it right then and there but I resisted and let the pizza bake for ten minutes.
I wish I had the camera in hand when Andrew took his first bite. It looked like he was praying! My Kansas City BBQ pizza was fantastic!!! I think the key to the deliciousness of this pizza was the combination of the Kansas City BBQ Sauce and the cheddar cheese. While the sauce was tasty, I think my Uncle Al’s BBQ sauce combined with cheddar cheese might actually be prayer inducing!
Tonight we had two special guests over for dinner, Andrew’s boss Barry and his wife Chris. Barry and Chris are very health conscious so I put together a healthy plan for two pizzas. The first being my Mushroom, Tomato and Onion pizza recipe.
Typically, I roll my pizza dough very thin but I managed to get the dough super thin on this pizza. I spread on marinara, tossed on low-fat mozzarella cheese, sautéed onions and mushrooms. Then I finished it off with cherry tomatoes from my mom’s garden. The pizza turned out delicious, but check out my pizza #48 to learn about the winning pizza recipe of the night.
Posted in cheddar cheese, cheese, mozzarella, mushroom, Onion, Seasonal, Summer Recipe, tomato, vegetarian, veggie
Tagged cheese, Mushroom Tomato and Onion Pizza Recipe, pizza recipe
Tonight we had a repeat guest, but not a repeat pizza. Steve has shared several of my pizzas, including one of our favorites, Moe’s pizza. Well tonight’s pizza recipe definitely topped it. I sautéed ground beef with Worcestershire sauce and red onion, inaddition to creating the most delicious queso dip I have ever tasted. First, I roasted jalapeño, Serrano and Poblano peppers. Then I mixed in vinegar, honey, olive oil, salt and pepper. Meanwhile, I melted Monterey Jack cheese in some other goodies and mixed the whole thing together. I spread a thin layer of marinara sauce on the dough, poured the queso dip on and sprinkled the burger mixture on top of that. The pizza was so delicious! Super un-healthy but worth it because it tasted so good.
My second pizza of the night was planned with Jimmy in mind and his love of meat on pizza and anything spicy. One of my favorite parts about cooking is taste testing as I go along. The chorizo sausage I bought had a little kick to it when I taste tested it after it was done cooking. I spread sauce on the dough, sprinkled on a mixture of sharp cheddar and mozzarella cheeses, then topped that with the chorizo and sautéed peppers and onions. Sometime in between the taste test and eating the actual pizza, the chorizo lost its kick. The pizza still tasted great though and Jimmy left our house full on pizza.
Posted in cheddar cheese, cheese, chorizo, marinara, meat, mozzarella, Onion, peppers, sauce, veggie
Tagged cheese, chorizo, chorizo pizza recipe, pizza