Category Archives: pizza

Shrimp, Bacon, and Corn Thin-Crust Pizza with Garlic Lemon Cream Sauce

Shrimp, Bacon, and Corn Thin-Crust Pizza - Just the TipThis pizza is so good we made it twice in one week. This was kind of inspired by a pizza I shared with some friends at Posto outside of Davis Sq. in Somerville, MA last week. I mean, I really need no inspiration when it comes to pizza because it’s my favorite food (besides eggs) and I will most likely love anything atop a pizza crust. However, this one is pretty special. I do love shrimp on pizza but the addition of crunchy corn and salty bacon…I mean…

Also, the garlic lemon cream sauce as a base? Awesome.

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Mini Shrimp Calzones

Mini Shrimp Calzones - Just the TipThis is the second time I’ve made this recipe and absolutely love it. We’re trying to behave calorically around here – and theses taste positively decadent but clock in just around 500 calories. Next time, I will make a little more sauce to reserve for dipping because the sauce is amazing. Enjoy!

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Clam and Bacon Pizza

IMG_4425I’m on a bit of a clam bender. You see, I’ve been at the cape for a few days for our annual 4th of July pilgrimage and my dad is supremely talented at just innocently and ever-so-legally just stumbling upon clams in the bay across from my family’s house. One night we enjoyed the fruits of his labor tossed with linguine in a lemon garlic sauce with garlic bread, another day, we had bacon-laden clams casino. But, I most enjoy them chilled, freshly shucked, on the half shell and squeezed with a little lemon and Tabasco. Life is hard sometimes, I know.

my dad, stumbling upon clams in the bay

my dad, stumbling upon clams in the bay

Enter this pizza. Brian and I had to sadly ditch the cape a day earlier than planned due to terrible, irresponsible sunburns. I came home and was really missing my diet of clams that I had become accustomed to. I had a roll of pillsbury pizza crust in the fridge (whole wheat from either trader joe’s or whole foods would have been my first choice, but you make do), some canned clams in the cupboard (blasphemy!), and a few slices of bacon and dinner was born. Made wholly from pantry staples (except for maybe the alfredo sauce, which can easily be made from scratch if you don’t have any bottled), this pizza was totally awesome.  I was a little sad when i took my last bite, I’m not gonna lie.

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BBQ Pulled Pork and Jalapeno Pizza

IMG_4318It’s the age old question. What to do with a ton of leftover pulled pork. I’ve been pretty inventive with this dilemma in the past (pulled pork sweet potato waffle cheese fries, pork stuffed peppers, porky cornbread). This time, I craved pizza (shocking). The crispy multigrain crust (Hannaford has a yummy one…so does Whole Foods) holds up really well to the pulled pork and the jalapenos puts it over the top with a fresh punch.

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Pizza with Brussels Sprouts and Pancetta

I had some brussels sprouts to use up and adding it to a pizza seemed like the natural thing to do. With some bacon of course. I took the basic premise from one of my favorite fall meals – roasted brussels and pancetta over creamy polenta and decided to make pizza out of it. YUM. In addition, I wanted to use up some of the 12,000 string cheeses I bought a costco a while back so I stuffed the crust with cheese. Win.

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Sausage and Broccoli Rabe and Pistachio Pesto Pizza

This recipe was inspired by two things: a pizza seen on a newly discovered (to me) blog, Healthy Food For Living, and my favorite pasta dishes at a restaurant that I love outside of Boston called Tre Monte. I love the flavors of broccoli rabe and sausage together, and I learned tonight that it doesn’t have to involve pasta for it to be awesome. Enter the weeknight pizza. A rich pesto made out of blanched broccoli rabe, pistachio nuts, pecorino and ricotta cheeses, spread atop whole wheat pizza dough and covered in browned chicken sausage and shredded cheese. I learned from Lauren at Healthy Food for Living that the frozen whole wheat pizza at whole foods is the bomb. It really is. I may never make pizza dough myself ever again. Hooray for that!

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Roasted Fall Vegetable Pizza with Ricotta

I wish I could properly describe to you how awesome this pizza is. This pizza uses the roasted veg I just told you about, in addition to fresh ricotta cheese. Each bite is different from the next, and I think I liked it cold the next day even better. Must try!

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Hamburger and Grape Tomato Pizza

It’s no secret that we’re pizza lovers in this house. I have a stack of pizza recipes that I want to try, and we have pizza night pretty much once a week every week.  This tasty sample is one in the stack that I’ve been wanting to try, and we really enjoyed it.

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Grilled Pizza with Sausage, Figs, and Goat Cheese

I am a pizza grilling covert. My biggest complaint about homemade pizza is that crust never seems to get crispy enough for my liking. Grilling is the answer! I used an indoor grill/grill pan, but an outdoor grill would be perfect too.

This pizza was overwhelmingly awesome. Fig season is finally here and they are so perfect with salty meats and stinky cheeses. YUM.

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Shrimp Pizza with Pesto and Sun-Dried Tomatoes

Hey, friends — sorry for my little hiatus. I was lucky enough to get away to the Cape for an extra long weekend and have not been in the kitchen much. Cape Cod is seriously one of my favorite parts of living in Massachusetts, and I try to go as often as I can throughout the summer. Next time we go (probably in a few weeks), I promise to remember my camera to share some of the loveliness.

This pizza was pulled together using what random ingredients in the fridge that were waiting for us when we returned home. I’m not sure why we got such major(ly awesome!) air bubbles in the crust, but I love it when that happens. This pizza is somewhat of a go-to, since we always have pesto and cheese in the fridge and shrimp in the freezer. I dolloped some boursin cheese over the top for fun, and omgsoyummy. I used a store-bought dough (picked up a whole wheat dough at Hannaford’s that was actually made wholly of whole wheat and not a blend of whole wheat and white flour, which is actually pretty rare), which was delicious. You can also whip up your own dough if you’re feeling ambitious — I will share a recipe soon for my favorite whole whole wheat pizza dough.

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Mexican Tortilla Pizza

A success for the “kid friendly” file!  Whenever I cook for just the two of us, I ask Brian afterward if he thinks the kids would like it. I typically get a gentle “Oh, I don’t know…” or “notsomuch with x ingredient”, etc.  This recipe is a bonus because it’s mostly assembly, which is perfect for kids (or boyfriends) to help out with. So, tonight, the official Kid Friendly category on this blog is born, which hopefully will contain more than this recipe!

Oh, and I should mention how YUMMY this is. SO good. And SUPER easy. Easily made vegetarian by subtracting the beef and using with more refried beans, too, which is a double bonus.

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Indian Pizza with Cilantro Pesto and Zucchini

The first couple of times that I made this pizza, I burned the crap out if it, yet, mind you, still ate it and loved the flavors. I figured that I’d wait to share the recipe for a time that I didn’t burn the crap out of it, since I knew I’d be making this over and over again. Well, friend, behold this awesome indian pizza. It is such a great combination of flavors, and super easy to throw together (especially if using store-bought dough).  Since I am always trying to use up my spices so I can keep a fresh stash, I made a homemade curry powder blend, but feel free to use your favorite store blend.

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Spinoccoli Pizza

Pizza night at our house! We served this looker and a nice little stuffed crust number topped with turkey pepperoni. Love pizza night.

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Shrimp Scampi Ciabatta Pizzas

I tore this recipe out of my RR mag (no judgment) as soon as I saw it. I’m always looking for substantial ways to use shrimp. While I love it, a few shrimp on a plate does not a dinner make for me. This, however, was a perfectly acceptable, if not a down right yummy, dinner. Next time, I might actually cut down on the cheese mixture by half — blasphemy, I know. I think it was a bit of overkill and drowned out the crispy bread a bit. Otherwise, a good weeknight meal.

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Ricotta, Prosciutto, and Basil Calzone

Brian and I are both feeling under the weather. This easy calzone was about all I could consider cooking…and it totally hit the spot for both of us. Can’t go wrong with this. much. cheese.

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Arugula and Ricotta Calzones

I was craving a calzone, and it occurred to me I had all of the necessary ingredients right in my fridge. Don’t you love it when that happens? Continue reading

Greek Bomb Pizza

This pizza is THE BOMB. BOMB pizza, that’s what I’m calling it.

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Flatbread Pizza with Turkey Pepperoni and Mushrooms

I’m on week 3 of eating under the South Beach doctrine, and I have to say, I kind of love it. Lots of veggies, minimal sugar, no heavily processed foods. Thus far, I feel energized, never hungry, and I’m down close to ten big ones. While bread and pasta are hard to give up, especially for this Sicilian girl who grew up using bread as a utensil, one of my few remaining cravings has actually been pizza. Which I guess goes to show how often I was eating it before…not good. While I know my days of enjoying the deep fried pizza offerings of City Slickers down the street from my house (not really deep fried, but it tastes like it is. omg SO good!) are behind me for at least a little while, I figured I could try my hand at a healthier alternative.

This pizza uses a lavash bread by Joseph’s, a low sugar pizza sauce (harder to find than you might think! when you start looking at the labels, you’ll be surprised by the dichotomy in sugar content among popular jarred sauces…), and some veg. I love a good thin crust pizza, and this is exactly that. It’s almost like a crunchy cracker with yummy, melty toppings. I think I might do mushrooms or pepperoni next time. Both was a little confusing. Eat it.

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Accidental Hawaiian Calzone

Ok, so, let me preface this by saying that this one of the yummiest accidents I’ve made to date. I started to make a Hawaiian pizza and everything was going as planned. Since I decided to buy dough instead of making it myself, I was expecting a very cinchy dinner. I floured my board and successfully rolled the dough out into a perfect circle. I even reflected on how dough, and more specifically, any application involving my rolling pin, used to pique my frustration levels so much so that whatever I was working on often landed in the trash.

Anyway, happy about my now masterful use of a rolling pin, I began to think about assembling the pizza. Here’s where the catastrophe occurred – I gingerly spread the sauce over top of the dough, sprinkling with a few crushed red pepper flakes for fun. I then continued with the ham, pineapple, and finally, the cheese. And then it occurred to me that I had absolutely no way of getting this pizza, laying heavily on my cutting board, into the actual oven. Fuck. I of course should have removed the pizza stone that I was preheating in the oven and carried the dough onto that before topping. Fuck. Anyway, I thought I might just pick it up and transfer it. Nope. Dough is stretchy, people. No dice. So I just folded it in half and used a spatula to move it on over to the stone. Vioila! But, oh crap. Now it’s kinda ruined. I tried to take the glass-half-full approach and began to conceptualize this folded pizza messiness…folded pizza! How inventive! Then I realized it was just actually a calzone. A delicious calzone, I might say, but, yeah, a calzone nonetheless.

Anyway, that’s my pizza wrestling story. I do suggest you try this calzone as soon as possible, as it really is kind of perfect.

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Three Cheese Pizza with Bacon and Cheese-Stuffed Whole Wheat Crust

Round two of homemade pizza night. I was a little willy-nilly with the mozzarella in my first recipe, so this one is a blend of cheeses that I had in my fridge. I think this pizza was my favorite of the two, but just by a hair and largely because there is BACON involved.

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