Posts Tagged ‘pizza’

 fig parmesan arugula pizza with goat cheese2

Very simple: lightly toast a pizza crust or flat-bread then top with chopped figs, chopped prosciutto and dollops of goat cheese.  Broil until the prosciutto is curling and the goat cheese is nicely warmed and top with handfuls of arugula.  Excellent as dinner or cut into smaller serving sizes as an appetizer.  We used Brown Turkey Figs since that is what we grow but you can use your imagination and shake it up a bit.



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A simple and delicious Caprese Pizza to end summer.

Caprese Pizza

A simple crust topped with garlic, fresh mozzarella, heirloom tomatoes, basil and a dusting of Parmesan cheese.

Caprese Pizza

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Sunday is the best day to utilize foods leftover from a week of cooking that might otherwise get tossed into the trash.  That means that in the cooler months I make soups.  In the warmer months, as it is now, I find that pizza on the grill works great.

Tonight’s Dinner: A store bought Boboli pizza crust coated with homemade basil pesto and topped with grilled chicken, sun-dried tomatoes, red bell peppers, red onions, shallots and lightly covered with shredded mozzarella and Romano cheeses then topped with garden fresh arugula.

20140601_184456 PIZZA SLICE

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Dinner Pizza using leftovers from this past week: roasted baby red and yellow bell peppers, mushrooms, raw red onion, leftover piave vecchio cheese, leftover fontina Val d’aosta cheese, homemade mozzarella, homemade marinara sauce and topped with crispy crumbled bacon.  Delicious!

Pizza from Leftovers

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I am still experimenting with Pizza.  Such a versatile medium, right?  So I wanted to create a pizza with some interesting flavors.  I thought about making an Eggplant Parmesan instead but I really didn’t want something that heavy.  Then my thoughts moved to the realm of pizza; lighter and less work.  The end result was this Cheesy pizza crust covered in marinara sauce, topped with grilled eggplant and zucchini, sprinkled with mozzarella and Parmesan cheeses, finished with pepperoni slices and some ribbons of Parmesan. Red pepper chili flakes on the side. Delicious.

Pizza with Eggplant and Zucchini

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Fig Pizza: Store-bought Boboli* crust (since this was an experiment) with a cover of shaved Parmesan melted on the grill before proceeding, topped with freshly sliced figs, chopped prosciutto, crumbled goat cheese and grilled again before proceeding, then sprinkled with Balsamic vinegar and topped with fresh peppery arugula. Excellent.  Fresh food can hardly be simpler than this.

*Note: I usually make a homemade crust but when experimenting for the first time, I do cut corners with store-bought.  I admit this was good even with the thin crust Boboli though, however, homemade would be preferable.

Fig Pizza

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Easy as pie!

grilled fresh vegetable pizza

One homemade whole wheat crust, pre-cooked and brushed with a couple of tablespoons of hot chile oil.  Layer coarsely grated mozzarella, provolone and asiago cheeses evenly over the crust.  Before you clean the grater, finely grate some Parmesan for dusting the top as a finishing touch.

Next thinly slice one medium zucchini, break up 3 medium broccoli florets and thinly slice one half of a red onion.  Mix the vegetables in a bowl and spread them evenly over the cheese layer.  Slice 4 green onions into little rounds and set aside to reserve for garnish.     Mince a couple of cloves of garlic and sprinkle them over the top.  Dust the top with Parmesan.

Put the pizza pie back on the grill* until the vegetables brown and the cheeses melt.  Slice into serving sized pieces.

Garnish with the green onions and serve with your favorite beer or wine.

*This works well under a broiler also.  So  if you don’t have a grill or the weather is inclement this is the way to go .

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