Wednesday, September 05, 2007

More Pizza Recipes!

Now that I finally wrote all about my favorite homemade pizza dough recipe last week, I have pizza on the brain. I have gone back through months of digital food photos and pulled the most mouthwatering pizza shots that never ended up on the blog. And I'm going to tell you how to make them (no rocket science involved, I'm afraid).

How could so much good stuff end up on the cutting room floor? I have to confess that there are some very good recipes I never get around to blogging about. Maybe something more timely comes up or the recipe pipeline is put on hold due to travel or holidays. When I decide what recipe to write about on any given day, I just go with my gut--what's most exciting or useful to write about at the time. I think I've been saving all these pizza recipes for a post just like this.

Each of these recipes is for one pizza. The Whole Wheat Pizza Dough recipe makes enough dough for two pies...enjoy!

Sunny-Side-Up Pizza with Eggs, Bacon and Asparagus

4 or 5 slices bacon
About 10 thin asparagus spears, trimmed and cut into 1-inch pieces
Salt and pepper
3 eggs
1 ball of whole wheat pizza dough
stone ground cornmeal (optional)
olive oil
1 or 2 tomatoes, thinly sliced and seeded
Parmigiano-Reggiano cheese

Heat a large skillet to medium-high. Fry the bacon, then remove to a paper towel to drain, leaving a thin layer of fat in the skillet. Add the asparagus to the skillet and cook for 4 minutes, stirring often. Season with salt and pepper and set aside. Crumble the bacon.

Roll out the dough according to recipe directions. Sprinkle the edges with cornmeal if desired. Drizzle a bit of olive oil over the dough and spread evenly. Top with tomatoes, asparagus and bacon. Crack an egg into a ramekin or small bowl. Tip the egg onto the pizza, taking care not to break the yolk. Repeat with the other two eggs. The whites will spread and look messy, but it will all look good in the end. Sprinkle salt and pepper all over the pizza. Transfer onto a pizza stone in a 500 degree oven and bake for 8-12 minutes or until the crust is cooked, the egg whites are set and the yolks are still on the runny side. Cooking the eggs like this is not an exact science, but the most important thing is to thoroughly cook your dough and have the whites set. If you want truly runny yolks, try rolling the dough out more thinly than usual so it cooks quickly.

Remove from the oven and immediately grate some Parmigiano-Reggiano over the top. Serve right away.

Ricotta-Veggie Pizza with Feta
Love ricotta on a pizza--teaming it with salty, pungent feta punches up its mild flavor. Cooking the red onions and bell pepper separately is key to bringing out their sweetness.

1 tbs. olive oil
1 red onion, thinly sliced
1 red bell pepper, thinly sliced
salt and pepper
1 ball of whole wheat pizza dough
Stone ground cornmeal
3 cups (packed) baby spinach
1 1/4 c. ricotta cheese
1/2 c. crumbled feta cheese

Heat the oil in a large skillet over medium-high heat. Add the red onion and bell peppers and cook, stirring often, until soft and lightly browned. Season with salt and pepper and set aside.

Roll the dough out according to the recipe. Spread a bit of olive oil over the dough and sprinkle the edges with cornmeal. Top with the spinach, red onion and bell pepper. Place heaping tablespoon-sized dollops of ricotta cheese all over the pizza. Sprinkle feta on top and season with freshly ground pepper. Bake at 500 degrees for 10-12 minutes or until dough is cooked through. Let the pizza rest for 5 minutes, cut and serve.

Spicy Turkey Sausage and Arugula Pizza
This may be our favorite of all the pizza recipes we make. Mike especially loves the arugula. I think spicy turkey sausage is the perfect meat for this pizza, but you could get away with a spicy chicken sausage too. Since they are usually pre-cooked, you would only have to slice the sausage and put it on the pizza.

2 spicy turkey sausages (like Jenny-O Turkey Store brand)
1 ball of whole wheat pizza dough
Stone ground cornmeal
1 or 2 tomatoes, thinly sliced
1 1/2 c. grated mozzarella cheese
salt and pepper
3 or 4 handfuls arugula leaves

Coat a skillet with cooking spray and heat to medium-high. Squeeze the turkey sausage out of its casings as you add it to the pan. Discard the casings. Break up the pieces of sausage into large chunks as you cook it so it resembles ground beef. When the sausage is cooked through, remove from the heat and set aside.

Roll the dough out according to recipe directions. Spread a thin layer of olive oil over the dough and sprinkle the edges with cornmeal. Top with tomatoes, mozzarella and sausage. Season with salt and pepper. Transfer pizza to a pizza stone in a 500 degree oven and bake for 10 minutes or until crust is cooked through. Open the oven and pull the rack towards you so you can reach the pizza. Top with handfuls of arugula--use a lot. Bake for 30 seconds to 1 minutes, just to slightly wilt the arugula. Remove from oven. The arugula will continue to wilt. Sprinkle a bit of coarse salt over the arugula. Wait 5 minutes, cut and serve immediately.

Fresh Mozzarella and Grape Pizza with Arugula
A little funky, but really good! The peppery arugula foils the sweet grapes, and balsamic vinegar gives it a little bite.

1 ball of whole wheat pizza dough
stone ground cornmeal (optional)
8 oz. fresh mozzarella cheese, sliced about 1/4 inch thick (the little balls of fresh mozz. work well)
1 cup red seedless grapes, halved lengthwise
olive oil
balsamic vinegar
3 or 4 handfuls arugula leaves
coarse salt and ground black pepper

Roll out the dough according to recipe directions. Sprinkle cornmeal around the edges, if using. Top with mozzarella and grapes. Drizzle olive oil and balsamic vinegar all over. Sprinkle with ground black pepper.

Bake on a pizza stone in a 500 degree oven for 10 minutes or until crust is cooked through. Open the oven and pull the rack towards you so you can reach the pizza. Top with handfuls of arugula--use a lot. Bake for 30 seconds to 1 minutes, just to slightly wilt the arugula. Remove from oven. The arugula will continue to wilt. Sprinkle coarse salt and freshly ground pepper over the pizza. Wait 5 minutes, cut and serve immediately.

And don't forget the summery Corn and Shrimp Pizza, or one of my personal favorites, Fig Pizza with Prosciutto and Feta (scroll down, it's a horribly long post)!

4 comments:

Lydia said...

These pizzas all look so good -- how to choose, how to choose? I definitely like the idea of a bacon-and-egg pizza for breakfast!

Mo said...

These pizzas are all mouthwatering! I love funky combinations on pizza. We recently did one with rhubarb chutney, gorgonzola, shitake mushrooms and spinach. It was delicious!

MyKitchenInHalfCups said...

I thought I saw eggs on that first one. Umm, why not pizza for breakfast! Yes, I guess eggs for dinner are good too.
Feta is always right!
All these look terrific!

Tv Food and Drink said...

That ricotta-veggie is the one for me. I can't wait to make it. I have been experimenting with pizza dough for the last few weeks, so I have to give myself a respite, but soon, very very soon... - Gary