Tag Archives: The Good Food Collective

The Healthy Italian Pizza Recipe

For some reason I was in the mood for lasagna earlier today so I bought the ingredients to make a summertime lasagna. I thought this would be a nice dish to prepare for RJ, one of Andrew’s former students/flag football teammates, but at the last minute I remembered a pizza adventure I had been wanting to try. I have made over 100 unique pizzas, but somehow I have never made a pizza with ricotta cheese. Tonight would be the night.

In addition to the ricotta cheese I had also picked up Italian sausage at the store. We had an abundance of yellow squash and a nice bunch of basil from our CSA, The Good Food Collective.  To begin, I sliced one yellow squash and white onion and then sauteed them. I also browned the sausage in a pan. While that all cooked I used a blender to combine ricotta cheese, fresh garlic and basil. It smelled and looked pretty similar to a pesto sauce. After pre-baking the dough I spread on the cheese mixture, then topped it with the Italian sausage, yellow squash and onions. I then let it bake for about 10 minutes.

I always enjoy having guests over on nights I am making a new creation so that if it is a good pizza they can enjoy in the experience with us. Well this pizza was a winner! The ricotta cheese mixture tasted fantastic with the flavors of the fresh squash and the Italian sausage.  The flavors were rich but that didn’t stop us from eating most of the pizza. Another thing I like about having guests over for new pizza creations is giving them the the honor, or the pressure, of naming the new pizza. When given the reigns RJ quickly settled on The Healthy Italian.  Overall, my Healthy Italian pizza recipe made for another delicious summer pizza!

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Smoked Salmon, Dill Crust Pizza Recipe

One of the things I love about Friday is when Andrew brings home our share of goodies from The Good Food Collective. This Friday I had the pleasure of going myself to pick up our fruits and veggies. Chris and Chad, two of the guys behind the GFC, always have good ideas on how to cook the veggies and their ideas often inspire me to create new pizzas.

As I placed fresh dill into my reusable shopping bag I commented that it might be fun to add dill to my dough recipe. The guys thought that would be a great idea and Chad suggested that I add salmon. Andrew and I enjoy salmon, but I have not yet used it on a pizza. Needless to say,  I was super excited to get home and try this out!

When I got home I rinsed and then chopped up the fresh dill. Then I minced some onion. I made my normal dough recipe, then added the dill and onion. While that was rising I prepared the other ingredients. My mom has been experimenting with making smoked salmon and she was nice enough to donate some fresh smoked salmon for the good of the pizza. I broke the salmon by hand into small bite sized pieces. For a base, I roasted garlic and mashed it with olive oil, then spread it on the pre-baked dough. I sprinkled on mozzarella cheese, the salmon and added some capers before letting it finish bake in the oven.

The dill and onion made the crust taste great, fresh and summery! I love smoked salmon and on this pizza it tasted amazing. All of that along with the capers made this pizza a success! In making this pizza I became inspired to experiment more when making my dough and encouraged to use seafood on more pizzas.

Garlic Scape Pesto and Chard Pizza Recipe

One of my new favorite things about summer is our membership with The Good Food Collective. Each week we pick up a batch of fresh, local fruits and veggies. Usually there is a veggie we don’t typically cook with so this provides me with a fun challenge of trying new recipes and creating new pizzas.

Our first batch of the season included garlic scapes and chard. I learned about garlic scapes last year and tried a snack recipe with this curly green vegetable, which turned out to be delicious. But this year I wanted to try garlic scape pesto. The recipe was very similar to basil based pesto, using parmesan cheese, almonds, and olive oil. The recipe just calls for garlic scapes instead of basil. I blended these ingredients in a food processor, then spread the pesto on pre-baked dough, sprinkled on mozzarella cheese and added sauteed chard. The pizza baked for about 10 minutes and the aroma that escaped the oven while baking was mouthwatering!

The garlic scape pesto tasted different from basil based pesto, but it was still delicious! My garlic scape pesto and chard pizza was great start to our season of fresh and local veggies. I am really looking forward to incorporating other less common veggies into my pizzas in the weeks to come!

#32: Kale and Beets Pizza Recipe 7/21/10

Tonight we had two special guests over for dinner, my mom and step-dad, Jimmy. I am a little surprised that the first pizza of mine that my mom tasted was #32. And I’ll admit, I was a little nervous making pizza for her since she is my pizza guru. My mom was a farm girl, born and raised in the mid-west, and therefore loves veggies! With that in mind, I used some of this week’s GFC veggies to create a pizza recipe I hoped she would love.

I sliced and roasted beets with canola oil and salt. While the beets were roasting I sautéed red onion, garlic and kale, then steamed it a bit. My mom shared that she likes Fontina cheese, so I mixed Fontina and mozzarella cheeses, sprinkled that on a thin layer of sauce and topped it all with the veggie mixture. The moment of truth came as we sat down at the table. As most moms can, mine sensed my nervousness and dug in right away. She loved it! And it wasn’t that kind of love you fake when your kid makes something that really tastes like dirt. She’s not that kind of mom. She really loved my pizza! I now feel like an accomplished cook.

#31: Summer Squash Pizza Recipe 7/13/10

One of my favorite summer vegetables is summer squash. I usually sauté the squash with onions and garlic, then toss it with pasta or grate it to make zucchini patties. Squash has also been a favorite topping of mine for pizza. This past week summer squash and green garlic were two of the items we got from The Good Food Collective, so we had an easy decision for pizza this week. Like with the pasta, I sautéed the squash with garlic and onions to top the sauce and mozzarella cheese. This is an excellent pizza recipe and a great pizza to make for my friend Nicole, who is also a summer squash lover. This is turning out to be a fantastic summer filled with great friends and great pizza!