Pear Gorgonzola Pizza

Soft, golden crust.
Cheesy goodness.
A sweet and savory combination.

It's food made for a party, a breakup, a night out on the town, and finals week.
Especially for finals week. Those two words makes me sick.
Yep, it's finals time here.
Bleck.

Meanwhile, I am going to enjoy my pizza, thank you very much.

Pear Gorgonzola Pizza

1 pizza crust (preferably in dough form...I used a gluten-free one*)
Olive oil, garlic powder, dried basil
6 ounces sliced provolone or Mozzarella cheese
1 1/2 cups loosely packed spinach leaves
1 Bosc pear, thinly sliced
2 ounces chopped walnuts
2 1/2 ounces Gorgonzola cheese, crumbled
2 tablespoons chopped fresh chives (or green onions)


Preheat oven to 450 degrees F.
Place pizza crust dough on a pizza pan or stone. Spread some olive oil, garlic powder, and dried basil over the crust (to taste), all the way to the edges. Cover the crust with provolone cheese. Top cheese with spinach leaves. Place Bosc pear slices onto the spinach. Sprinkle with walnuts and Gorgonzola cheese.
Bake pizza in the preheated oven for 8 to 10 minutes, or until cheese is melted and crust is lightly browned.
Remove from heat. Top with chives and slice to serve.
*If using a gluten-free crust, pre-bake the crust for about 8 minutes (until puffy), lay on the toppings, and then bake for another 6-8 minutes. If your crust is sticky, place parchment paper between the crust and the pan.

Pumpkin Pear Pesto Pizza

HAPPY HALLOWEEN!

Okay, yes, Halloween is over...darn :( 

I truly love Halloween.

Costumes. Candy. Crazy people.

It doesn't get much better than that.

Halloween accomplishments this year:

• Dressed up like a leopard
• Went to parties
• Danced the night away
• Watched scary movies
• Went trick-or-treating! (you can never be too old, right?)
• Ate WAY too much candy
• And...made pumpkin pizza...oh it was divine 

I felt like it was a successful holiday.

This is me and Devin about to head out the door to go trick-or-treating.

Our conversation:

(A few days before)
Devin: "Let's go trick-or-treating on Halloween!"
Me: "Okay, that sounds like fun!"

(An hour before)

Devin: "Are you ready to go?"

Me: "Devin...I don't know...aren't we a little too old to go trick-or-treating?"

Devin: "Sarah, seriously? You can't just change your mind right before we go..."
Me: "But all these little kids keep coming to my door. I haven't seen any adults yet. And I feel bad..."

Devin: "Sarah, we are going."

Me: "Ugh..."

(After about 10 minutes of Devin and my roommate Jane convincing me to go)

Me: "Okay, fine...I'll go."

And I am so glad we went. People LOVED our costumes. Plus we got invited into someone's house to eat mouthwatering scones and hot apple cider. Yum :)

Oh, and did I mention that Devin dressed up as Moses?

Yep.

I could not stop laughing when I saw his costume. I couldn't even look at him...but in all seriousness, he looked like a stranger to me. Thank goodness he only looked this way for one night :)

Rawr.

Best friend couples! Me and my bestie Katie. And Leah and her bestie Ashley.

Okay, so this guy's costume was amazing. He dressed up like an old man AKA Mr. Rogers. He dyed his hair gray, drew wrinkles on his face, and dressed in old-school clothing. Definitely legit.

Bored Sarah = photo editing

Now onto the FOOD!

Have you ever had a pear gorgonzola pizza?

Or a butternut squash pizza?

Well if not, you are missing out.

To me, pizza is not that great.

Pros: tastes good.

Cons: greasy, too much cheese, unhealthy toppings (sorry pepperoni-lovers...)

However, pizza can taste delicious without all the bad stuff...

This pizza is proof.

First things first...roasted butternut squash with caramelized onions and rosemary.

You will think you've died and gone to heaven. Roasted veggies are my weakness. I eat them like a little kid would inhale candy. Nom nom nom.

And what better way than to serve them on a pizza?

And not to forget about another AMAZING pizza topping...pear.

Yes, you heard me. Pear, with gorgonzola cheese of course.

I had never had this combination before until Devin told me about it.

He had it a couple of times at restaurants, and loved it.

So we gave it a try. And it was...SO GOOD.

The combination of the sweet pear with the salty cheese. Perfect.

Oh, and don't forget the pesto!

Get in my belly...

Devin showing off his pizza dough tossing skills.

Show-off :)

 Flattening pizza dough my way.

 Ummm...

We decided to eat on the floor. Cute, right?

Confession: I only have one chair in my house...hence why we sat on sofa cushions.

Let's just pretend that we made the decision to sit on the floor ourselves :)

The wonderful pumpkin we carved.

A bit gruesome, I admit.

Ahhh!!

Classic Pizza Crust

• 1 tablespoon active dry yeast
• 1 teaspoon brown sugar
• 1 1/2 cups warm water
• 1 teaspoon salt
• 2 tablespoons olive oil
• 3 1/2 cups all-purpose flour

Directions

1. In a large bowl, dissolve the yeast and brown sugar in the water, and let sit for 10 minutes.
2. Stir the salt and oil into the yeast solution. Mix in 2 1/2 cups of the flour.
3. Turn dough out onto a clean, well floured surface, and knead in more flour until the dough is no longer sticky. Place the dough into a well oiled bowl, and cover with a cloth. Let the dough rise until double; this should take about 1 hour. Punch down the dough, and form a tight ball. Allow the dough to relax for a minute before rolling out. Use for your favorite pizza recipe.
4. Preheat oven to 425 degrees F. If you are baking the dough on a pizza stone, you may place your toppings on the dough, and bake immediately. If you are baking your pizza in a pan, lightly oil the pan, and let the dough rise for 15 or 20 minutes before topping and baking it.
5. Bake pizza in preheated oven, until the cheese and crust are golden brown, about 15 to 20 minutes.

Whole Wheat Pizza Crust

• 1 tablespoon active dry yeast
• 1 teaspoon brown sugar
• 1 1/2 cups warm water
• 1 teaspoon salt
• 2 tablespoons olive oil
• 2 cups whole wheat flour
• 1 1/2 cups white-wheat flour

Directions

1. In a large bowl, dissolve sugar in warm water. Sprinkle yeast over the top, and let stand for about 10 minutes, until foamy.
2. Stir the olive oil and salt into the yeast mixture, then mix in the whole wheat flour and 1 cup of the white-wheat flour until dough starts to come together. Tip dough out onto a surface floured with the remaining white-wheat flour, and knead until all of the flour has been absorbed, and the ball of dough becomes smooth, about 10 minutes. Place dough in an oiled bowl, and turn to coat the surface. Cover loosely with a towel, and let stand in a warm place until doubled in size, about 1 hour.
3. When the dough is doubled, tip the dough out onto a lightly floured surface, and divide into 2 pieces for 2 thin crust, or leave whole to make one thick crust. Form into a tight ball. Let rise for about 45 minutes, until doubled.
4. Preheat the oven to 425 degrees F. Roll a ball of dough with a rolling pin until it will not stretch any further. Then, drape it over both of your fists, and gently pull the edges outward, while rotating the crust. When the circle has reached the desired size, place on a well oiled pizza pan. Top pizza with your favorite toppings, such as sauce, cheese, meats, or vegetables.
5. Bake for 15 to 20 minutes (depending on thickness) in the preheated oven, until the crust is crisp and golden at the edges, and cheese is melted on the top.

Basil Pesto

• 2 cups fresh basil leaves, packed (or 1 cup fresh basil leaves and 1 cup fresh spinach leaves)
• 1/2 cup freshly grated Parmesan-Reggiano or Romano cheese
• 1/2 cup extra virgin olive oil
• 1/3 cup pine nuts or walnuts
• 3 medium sized garlic cloves, minced
• Salt and freshly ground black pepper to taste

Directions

1. Combine the basil/spinach in with the pine nuts, pulse a few times in a food processor. (If you are using walnuts instead of pine nuts and they are not already chopped, pulse them a few times first, before adding the basil.) Add the garlic, pulse a few times more.
2. Slowly add the olive oil in a constant stream while the food processor is on. Stop to scrape down the sides of the food processor with a rubber spatula. Add the grated cheese and pulse again until blended. Add a pinch of salt and freshly ground black pepper to taste.

Pumpkin Pizza (Butternut Squash Pizza)

• 1 cup thinly sliced onion
• 1/2 butternut squash - peeled, seeded, and thinly sliced
• 1 teaspoon chopped fresh rosemary
• salt and black pepper to taste
• 3 tablespoons olive oil, divided
• Pizza crust dough
• Pesto (or marinara)
• Mozzarella and Parmesan cheese

Directions

1. Preheat oven to 400 degrees F. Place sliced onion and squash in a roasting pan. Sprinkle with rosemary, salt, pepper, and 2 tablespoons of the olive oil; toss to coat.
2. Bake in the preheated oven for 20 minutes, or until onions are lightly browned and squash is tender; set aside.
3. Increase oven temperature to 425 degrees F. 
4. Spread pesto or marinara over the pizza dough (I like to spread half of the dough with pesto and the other half with marinara). Cover with Mozzarelle cheese (however much you like). Distribute squash mixture over the cheese. Sprinkle with Parmesan cheese.
5. Bake for 15 to 20 minutes, until the crust is firm.

Pear Gorgonzola Pizza

• 4 ounces sliced provolone cheese (or swiss cheese)
• 1 Bosc pear, thinly sliced
• 2 ounces chopped walnuts
• 2 1/2 ounces Gorgonzola cheese, crumbled
• Fresh basil
• Pizza crust dough
• Pesto (optional)

Directions

1. Preheat oven to 425 degrees F.
2. Place pizza crust dough on a medium baking sheet. Layer with Provolone (or swiss) cheese. Top cheese with Bosc pear slices. Sprinkle with walnuts and Gorgonzola cheese.
3. Add fresh basil, if desired.
4. Bake in the preheated oven 8 to 10 minutes, or until cheese is melted and crust is lightly browned.

P is for Pasta

 

Many different cultures eat some sort of noodle-like food, varying from Greek itrion made up of flour and water to Israeli itrium, a kind of boiled dough.  But pasta is believed to have originated from China.  In China, noodles of wheat, millet or rice have been eaten for thousands of years.  However, we cannot deny the Italian claim to fame of inventing the pasta dish.  Italian pasta is made from durum wheat and water, formed into various shapes, and boiled in water.  

Pasta is often eaten hot with a tomato-based sauce, but not today.  Nope.  Today it is cold with a vinegar-based sauce.  I must admit that I HATE pasta salads.  Actually, I despise them.  They are called Macaroni Salads.  Do you know which ones I am talking about?  The pasta salads that are full of macaroni, mayonnaise, mustard, and celery.  The pasta salads that make you think of that hot summer day at the local social picnic, where the salad has been sitting out for hours and and the flies are a buzz around it.  Yes, those pasta salads.  Yuck.  Bleh.  Ick.  BUT this pasta salad is different.  It is fresh.  It is flavor-packed.  It is delicious.  Full of penne, spinach, olives, tomatoes, green onions, feta, and vinaigrette, this pasta salad will being a smile to your face :)

Italian Pasta Salad

• 1 pound penne pasta
• 2 cups black olives, drained and chopped
• 3 tomatoes, chopped
• 1/2 cup green onions, chopped
• 1/2 cup marinated banana peppers, chopped
• 2 handfuls of spinach, cut into bite-size pieces
• 1 cup feta cheese, crumbled
• 1 (.7 ounce) package dry Italian-style salad dressing mix
• 1/2 cup olive oil
• 1/2 cup balsamic vinegar
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon dried parsley
• 1/2 teaspoon garlic powder
• salt and ground black pepper to taste

1. Cook the pasta in a large pot of salted boiling water until al dente.  Drain and cool under cold water.
2. In a small bowl, mix together the envelope of dressing mix, herbs, garlic powder, salt, pepper, vinegar, and oil.  Set aside.
3. In a large bowl, combine the pasta, olives, tomatoes, green onions, and peppers.  Pour the dressing over the pasta mixture.  Stir in the spinach.  Gently fold in the feta cheese.
4. Cover and refridgerate for at least one hour.
5. Serve cold.

*Feel free to add in any of your favorite dressing mixes.  Some options include: sun-dried tomato vinaigrette, raspberry vinaigrette, or Caesar dressing.

Yummo.

Chicken Alfredo Pizza

 

 Pizza. There's just something about it that is so magical. The crispy yet soft crust, the melted stringy cheese, the sweet warm tomatoes. That first bite. The way the oozing sauce and cheese dribbles onto your chin. The sweet and savory flavors blending so perfectly in your mouth. It's all so enticing.

Okay, so I decided to refrigerate my dough for 24 hours before rising and baking. YES, 24 hours! Apparently it makes your pizza crust easier to work with, and gives it have a better texture and flavor. After trying it out, I concur with all of the above. It makes your pizza go from good to AMAZING. I will refrigerate my pizza dough from now on--and hey, maybe I will try it with other breads too.

This dough was incredibly pliable and absolutely perfect. I am telling you, refrigerating it is key.

I have a confession...I used to work at Papa Murphy's Pizza. You heard that right. Me (Sarah) was once an employee of the classic take'n'bake pizza franchise. I do not have many fond memories, but I did get to experiment with the dough and all the wonderful toppings. My favorite thing to do was to make the stuffed Chicago pizza with a braided crust. So here it is, the braided crust.

Creamy garlic Alfredo sauce, mozzarella and Parmesan cheese, spinach, tomatoes, and grilled chicken. Oh yes.

The final product. Now that some lovin' in the oven.

Chicken Alfredo Pizza

• 2 tablespoons sugar
• 1 teaspoon salt, to taste
• 1 tablespoon pure olive oil
• 3/4 cup warm water
• 2 cups flour
• 1 teaspoon instant yeast
• 2 teaspoons olive oil
• Olive oil, for the pizza crust
• Flour, for dusting

Toppings:

• 1 cup Alfredo sauce, jazzed up with some garlic and basil
• 1/2 teaspoon herbs, oregano, basil, thyme
• A combination of 3 grated cheeses such as mozzarella, Parmesan, Monterrey Jack, provolone
• Spinach, green onions, tomatoes, grilled chicken (all chopped, of course)

1. Mix the sugar, olive oil, water, and yeast a bowl. Let this sit for about 5 minutes. Then stir in 1 cup of flour and salt. Add remaining cup of flour into a standing mixer's work bowl. Using the paddle attachment, start the mixer on low and mix until the dough just comes together, forming a ball. Lube the hook attachment with cooking spray. Attach the hook to the mixer and knead for 15 minutes on medium speed. (Or you can do this by hand. Yay.)
2. Roll the pizza dough into a smooth ball on the countertop. Place into a stainless steel or glass bowl. Add 2 teaspoons of olive oil to the bowl and toss to coat. Cover with plastic wrap and refrigerate for 18 to 24 hours.
3. Preheat oven from 450 to 500 degrees F. Split the pizza dough into 2 equal parts using a knife. Flatten into a disk onto the countertop and then fold the dough into a ball.
4. Wet hands barely with water and rub them onto the countertop to dampen the surface. Roll the dough on the surface until it tightens. Cover one ball with a towel and rest for 30 minutes.
5. Repeat the steps with the other piece of dough. If not baking the remaining pizza immediately, spray the inside of a ziplock bag with cooking spray and place the dough ball into the bag. (This can be refrigerated for up to 6 days.)
6. Sprinkle the flour onto the countertop and roll out using a rolling pin, or toss in the air with your hands. Place the stretched dough onto a sprayed pan. (Dress and bake the pizza immediately for a crisp crust or rest the dough for another 30 minutes if you want a chewy texture.)
7. Brush the crust of the pizza with olive oil. Spread the pizza sauce evenly onto the pizza. Sprinkle the herbs onto the pizza and top with the cheese. Lay down spinach, green onions, tomatoes, and chicken. Top off with a sprinkling of Parmesan cheese.
8. Bake for 10 minutes, or until bubbly and golden brown. Rest for a few minutes before slicing.
9. Devour.