Caramelized Onion, Sausage, and Basil Pizza

This pizza is very different, but oh so yummy!  Cut it into bite-sized pieces for an hors d'oeuvre or serve it up with a green salad as the main course!  Don't let the blue cheese fool you; this pizza is exceptionally light as there's no sauce or heavy melted mozzarella to drown out the strong flavors of the sausage, onions, and basil...oh, and blue cheese!

2 medium sweet onions (Maui or Walla Walla), thinly sliced

olive oil

1 teaspoon balsamic vinegar

salt and freshly ground black pepper

1 pound pizza dough

3 cloves garlic, minced

1 pound spicy turkey sausage, casings removed, crumbled

3/4 cup crumbled gorgonzola or blue cheese

1/4 cup shopped fresh basil

Place a rack in the center of your oven and another in the upper third of the oven.  Preheat the oven (with your pizza stone, if using, on the center rack) to 500.  Drizzle olive oil on a rimmed backing sheet.

In a large bowl, toss the sliced onions with vinegar, 1/2 teaspoon salt, and 1/4 teaspoon pepper until coated.  Arrange in a single layer on the oiled baking sheet.  Bake in the upper third of oven about 20 minutes, until golden.  Cool slightly.

While the onions are baking, brown the sausage, crumbling the meat as you go.

On a lightly floured (or corn meal'ed) surface, roll out your pizza dough according to directions.  Form into a 13-inch circle and pinch edges to form a rim.  Transfer dough to pizza peel or pizza pan, depending on which you plan to use. Drizzle the dough with olive oil and sprinkle minced garlic over top.  On top of the garlic, arrange the baked onions, sausage, and blue cheese.  Slide onto pizza stone (if using) and bake until crust is golden and crispy and cheese is melted.

Sprinkle chopped basil over baked pizza, slice, and serve hot.

Serves 4.

Recipe adapted from Weeknights with Giada, by Giada de Laurentiis.

Copycat California Pizza Kitchen Honey-Wheat Dough

Yes, I've posted this recipe before, but it's worth it to give it another go-round!  I've made this dough almost weekly since my first try, and I have to say, it's just fabulous!  And easy, too, so if you've never made your own pizza dough, give this a try, you won't regret it.  Try some favorite pizza recipes or create your own.  Also, feel free to add in some extra flavor with garlic powder, dried herbs, flavored olive oils, cheese, or more.  The world is your oyster, so jump right in!

Honey-Wheat Pizza Dough

1 teaspoon yeast (I used pizza crust yeast)

1/2 cup plus 1 teaspoon warm water (105-110 degrees)

3/4 cup bread flour

3/4 cup whole wheat flour

2 tablespoons clover honey

1 teaspoon salt

1 tablespoon olive oil, plus 1 teaspoon for coating

Dissolve the yeast in the water and set aside for 5-10 minutes.  Be sure the water is not hot as temperatures above 120 degrees will kill the yeast, causing your dough to not rise.

If using an electric mixer (Kitchen Aid) use the mixing paddle since this batch is too small for the dough hook to be effective.  Combine all other ingredients (except the additional teaspoon olive oil) and combine them with the dissolved yeast in the mixing bowl.  Don't pour the salt directly into the yeast-water since the salt will kill the yeast; these ingredients must combine gradually.  Use only the lowest/slowest two speed settings and mix the dough 2-3 minutes, until smooth and elastic.  Overmixing will produce tough, rubbery dough, and friction will cause the dough to rise too quickly.

If using a food processor, use a dough "blade" made of plastic rather than the steel knife attachment, which cuts the gluten strands and ruins the consistency of the dough.  As with the mixer method, be mindful of speed and total mixing time so as to not cause friction and kill the yeast.  Mix only until a smooth dough ball is formed.

If mixing by hand, place the dry ingredients in a large mixing bowl.  Make a well in the middle and add the wet ingredients.  Use a wooden spoon to combine.  Once initial mixing is done, oil your hands and knead the dough for five minutes until slightly tacky.

Regardless of the mixing method used...  Use the remaining teaspoon olive oil to oil the dough ball and the inside of a 1-quart glass bowl.  Place the dough bowl in the bowl and seal with saran wrap, making sure the dish is air-tight.  Set aside at room temperature to rise until doubled in size, 1 1/2-2 hours.

Punch down the dough, reform into a ball, and return it to the same bowl.  Cover again with saran wrap, and place in refrigerator overnight, covered air-tight.

Two hours before assembling your pizza, take the dough from the refrigerator, leaving the glass bowl covered and air-tight.  Set aside at room temperature once again until doubled in size (smooth and fluffy), about 2 hours.

Sprinkle a dry pizza peel (or other smooth surface) with cornmeal or flour.  Remove the dough ball from the glass bowl, being careful to maintain the round shape and dust with cornmeal or flour as well; place on the pizza peel.  Use a rolling pin (dust this with corn meal or flour as well) to press the dough into a circle about 12-14 inches in diameter (about 1/4-inch thick). Around the edge, pinch the edges up to form a lip that rises about 1/4-inch above the rest of the crust.  Delicately lift the edges of the pizza crust and ensure it will slide on the pizza peel after dressing.  Sprinkle more cornmeal/flour as necessary.

Honey-Wheat Pizza Dough and Mushroom, Pepperoni, & Sausage Pizza

Remember back in September, when I did a series on fabulous homemade pizzas, and promised I was going to make my own pizza crust some day?  Well, I've finally come through on my claim!  My husband bought me a pizza stone and pizza peel (and a fabulous wooden cutting board...I'd been using a plastic/rubber one) for Christmas and this week I tried it out for the first time to celebrate my husband's first day of class this quarter (he's working on his MBA through the Navy).  I must say, this was the best pizza I've ever made, and the crust was definitely what made the pie!

Honey-Wheat Pizza Dough

1 teaspoon yeast (I used pizza crust yeast)

1/2 cup plus 1 teaspoon warm water (105-110 degrees)

1 cup bread flour

1/2 cup whole wheat flour

5 teaspoons clover honey

1 teaspoon salt

1 tablespoon olive oil, plus 1 teaspoon for coating

Dissolve the yeast in the water and set aside for 5-10 minutes.  Be sure the water is not hot as temperatures above 120 degrees will kill the yeast, causing your dough to not rise.

If using an electric mixer (Kitchen Aid) use the mixing paddle since this batch is too small for the dough hook to be effective.  Combine all other ingredients (except the additional teaspoon olive oil) and combine them with the dissolved yeast in the mixing bowl.  Don't pour the salt directly into the yeast-water since the salt will kill the yeast; these ingredients must combine gradually.  Use only the lowest/slowest two speed settings and mix the dough 2-3 minutes, until smooth and elastic.  Overmixing will produce tough, rubbery dough, and friction will cause the dough to rise too quickly.

If using a food processor, use a dough "blade" made of plastic rather than the steel knife attachment, which cuts the gluten strands and ruins the consistency of the dough.  As with the mixer method, be mindful of speed and total mixing time so as to not cause friction and kill the yeast.  Mix only until a smooth dough ball is formed.

If mixing by hand, place the dry ingredients in a large mixing bowl.  Make a well in the middle and add the wet ingredients.  Use a wooden spoon to combine.  Once initial mixing is done, oil your hands and knead the dough for five minutes until slightly tacky.

Regardless of the mixing method used...  Use the remaining teaspoon olive oil to oil the dough ball and the inside of a 1-quart glass bowl.  Place the dough bowl in the bowl and seal with saran wrap, making sure the dish is air-tight.  Set aside at room temperature to rise until doubled in size, 1 1/2-2 hours.

Punch down the dough, reform into a ball, and return it to the same bowl.  Cover again with saran wrap, and place in refrigerator overnight, covered air-tight.

Two hours before assembling your pizza, take the dough from the refrigerator, leaving the glass bowl covered and air-tight.  Set aside at room temperature once again until doubled in size (smooth and fluffy), about 2 hours.

Sprinkle a dry pizza peel (or other smooth surface) with cornmeal or flour.  Remove the dough ball from the glass bowl, being careful to maintain the round shape and dust with cornmeal or flour as well; place on the pizza peel.  Use a rolling pin (dust this with corn meal or flour as well) to press the dough into a circle about 12-14 inches in diameter (about 1/4-inch thick). Around the edge, pinch the edges up to form a lip that rises about 1/4-inch above the rest of the crust.  Delicately lift the edges of the pizza crust and ensure it will slide on the pizza peel after dressing.  Sprinkle more cornmeal/flour as necessary.

Mushroom, Pepperoni, and Sausage Pizza

Olive oil

2-3 cloves fresh garlic, minced

Dried basil

tomato sauce (choose your favorite, I used Bertolli Portobello with Merlot)

2 cups shredded mozzarella cheese

1/2 red onion, diced

1/4 pound hot and spicy Italian turkey sausage, browned, crumbled, and drained of excess oil/fat

1/2 cup sliced baby bella mushrooms

24-36 slices pepperoni

Place pizza stone in the center of the oven and preheat to 500 degrees for an hour before cooking the pizza.

Drizzle olive oil over fresh pizza dough.  Sprinkle garlic and basil over top.  Spread tomato sauce all over dough, leaving a 1/2-inch perimeter "clean".  Spread cheese evenly over entire pizza dough.  Top cheese with onion, sausage, mushrooms, and pepperoni.

Using the pizza peel, transfer the pizza to the pizza stone and bake 10 minutes, or until the crust is golden around the edges and the cheese is bubbling.

Recipes adapted from The California Pizza Kitchen Cookbook, by Larry Flax and Rick Rosenfield.

Flatbread Pizza Margherita

To round out the month of featured pizzas for What's Cooking Wednesdays, I thought I'd try something a little different, yet traditional.  At the same time, in honor of losing nearly 20 inches through my BBL workouts, I wanted to try something on the lighter side.  This is a fairly classic recipe, so I can't say I adapted this one from any particular cookbook, nor can I take full credit myself.  I can only say that this is a crispy, rustic interpretation of the fabulous Pizza Margherita I was lucky enough to sample many times during a family vacation in Italy when I was 15.

1 package (2 pieces) whole wheat Naan bread (I use Stonefire)

2 cloves garlic, diced

olive oil, for drizzling

2 roma (plum) tomatoes, thinly sliced

1 "ball" fresh mozzarella cheese, thinly sliced

20 leaves fresh basil (10 whole leaves, and 10 roughly chopped)

salt and freshly ground black pepper

Preheat oven to 400.

Place a wire rack on a baking sheet, in order to get a crispier crust.  Place Naan on rack, sprinkle with diced garlic, and drizzle with olive oil.  Arrange tomato slices on Naan (about 5 slices per pizza).  Place 1 whole basil leaf between each tomato slice (again, 5 per pizza).  Top with mozzarella slices.  Salt and pepper to taste.

Bake pizzas for 12-14 minutes, or until cheese is melted and bubbly.  Sprinkle chopped basil evenly on each pizza.

Serve hot alongside a green salad with your favorite Balsamic vinaigrette and a fabulous red wine.

Serves two (perfect for a date night in!).

Jalapeno Popper Pizza

The last two weeks I've featured chicken pizzas, and, while yummy and not overly fru-fru, Hubs was hankerin' for something a bit more manly and with a totally different taste.  I have no idea if this has been done before, so I certainly don't claim any rights to this recipe, but I haven't seen it on any menus and it's not in my CPK Cookbook.  So, for now, I'll just say that jalapeno poppers inspired me to try out this classic combo for our weekly Pizza Night.

Pizza crust of your choosing (I'm sorry to say I still haven't made my own; I found a recipe to try, but I haven't invested in the equipment yet)

8 oz cream cheese (try 1/3 fat to lighten things up)

1 packet Hidden Valley spicy ranch salad dressing

1/2 - 3/4 cup sliced jalapenos (more or less, depending on your tolerance for heat)

6 slices bacon, fried, drained, and crumbled

1 1/2 cups shredded Mexican blend cheese

Preheat oven to 425.  If using your own pizza dough, pre-bake crust according to your recipe.

Mix cream cheese and ranch dressing until well combined.  Spread evenly on pizza crust.  Make extra for a fabulous dip to enjoy on veggies or chips!

Top cream cheese with jalapenos and crumbled bacon.  Sprinkle shredded cheese over all.

Bake for 12 minutes or until cheese is melted and bubbly.  Slice and enjoy!  This would also make a fabulous appetizer if sliced into bite-sized pieces!

Santa Fe Chicken Pizza

I love Mexican food. And I love pizza. Marry the two together and I'm pretty much in heaven!

Salsa:

2-3 firm, red, ripe roma tomatoes, diced

2 teaspoons fresh lime juice

1 teaspoon finely minced garlic

1/2 teaspoon minced jalapeno

1 tablespoon chopped fresh cilantro

salt to taste

Grilled Lime Chicken:

10 oz boneless skinless chicken breast(s)

1 tablespoon fresh lime juice

1/2 teaspoon Worcestershire sauce

1 1/2 teaspoons soy sauce

1/2 teaspoon honey

pinch cumin

pinch crushed red peppers

1 tablespoon chopped fresh cilantro

2 tablespoons olive oil

Caramelized Onions:

1 1/2 tablespoons unsalted butter

1 small red onion, peeled and sliced into 1/8-inch thick rings

1/4 teaspoon red wine vinegar

1 teaspoon soy sauce

Guacamole:

1 large, ripe, Haas avocado

1 teaspoon fresh lime juice

1 tablespoon chopped scallions

1/2 teaspoon minced jalapeno

salt to taste

Pizza:

1 large pizza crust (or homemade dough - I still haven't tried my own yet!)

2 cups shredded mozzarella

2 tablespoons chopped fresh cilantro

1/2 cup sour cream

For the salsa: Combine all ingredients and set aside in refrigerator for 30 minutes. Place the salsa in a strainer to remove excess liquid. Set aside.

For the Grilled Lime Chicken: Prepare a hot grill. Mix the marinade ingredients together. Marinate for 15 minutes. Grill the meat for 5-7 minutes per side (discarding leftover marinade). Remove chicken form the grill, chill thoroughly in the refrigerator. Cut the cold grilled chicken into 1/2-inch cubes and set aside in refrigerator. To save time, dice the chicken prior to marinading. Then saute over medium-high heat, using the marinade to cook the meat. Drain off excess liquid and set aside.

For the Caramelized Onions: Melt butter in a small non-stick skillet over medium-high heat and cook the onions, stirring, until they just begin to brown, 3-4 minutes. Add vinegar; reduce heat to medium-low and continue cooking 10 minutes, stirring to prevent scorching. Add soy sauce and cook 5-10 minutes longer, stirring. When done, the onions should be quite limp and caramelized brown.

For the Guacamole: Cut the avocado in half; discard the pit and scoop the meat away from the skin. Using a fork, mash the avocado in a clean bowl; quickly combine the remaining ingredients to prevent avocado from turning brown. Place plastic wrap directly on the surface of the guacamole and squeeze out air bubbles. Refrigerate until ready to use.

For the Pizza: If using homemade pizza dough, place pizza stone in over and preheat to 500 degrees for one hour before cooking. Distribute onions over prepared pizza crust or dough. Cover the onions with 1 1/2 cups mozzarella. Distribute chicken over cheese and sprinkle remaining 1/2 cup mozzarella over the chicken. Transfer the pizza to the oven and bake until crust is crisp and golden and cheese is bubbly. When pizza is cooked, remove it from oven. Sprinkle cilantro over entire pizza and serve with salsa, guacamole, and sour cream.

Recipe adapted from The California Pizza Kitchen Cookbook by Larry Flax and Rick Rosenfield.

BBQ Chicken Pizza

With football season in full swing, our intake of pizza has significantly increased. In an effort to keep things relatively healthy, however, I've been making our own, and I think I'm gonna be in the market for a pizza peel and baking stone in the near future so I can make my own dough! So, this month, I thought I'd share some pizza recipes during What's Cooking Wednesday. You might remember my traditional pizza recipe, so these pizzas will venture off the beaten path a bit! Enjoy!

BBQ Chicken Pieces:

10 ounces bonelss. skinless chicken breasts, cut into 3/4-inch cubes

1 tablespoon olive oil

2 tablespoons favorite BBQ sauce (I like a spicy-sweet sauce)

For the Pizza:

2 9-inch pizza crusts (I'll try experimenting with homemade dough soon, I think, and I'll let you know how it goes!)

1/2 cup BBQ sauce (same kind you used for the chicken)

2 tablespoons shredded smoked Gouda cheese

2 cups shredded mozzarella cheese

1/4 small red onion, sliced into 1/8-inch pieces

2 tablespoons chopped fresh cilantro

For the chicken: In a large frying pan, cook the chicken in olive oil over medium-high heat until just cooked, 5-6 minutes. Do not overcook. Set aside in refrigerator until chilled through.  Once chilled, coat the chicken with BBQ sauce and set aside in the refrigerator.

For the pizza: If using a pizza stone and homemade dough, place the pizza stone in the center of the oven and preheat to 500 degrees for one hour before cooking pizza.

Use a large spoon to spread 1/4 cup BBQ sauce evenly over the prepared dough or crust. Sprinkle 1 tablespoon Gouda over the sauce. Cover with 3/4 cup mozzarella. Distribute half the chicken pieces evenly over the cheese. Place half the onion slices over the chicken. Sprinkle an additional 1/4 cup mozzarella over the top of the pizza.

Transfer pizza to the oven; bake until the crust is crisp and golden and the cheese at the center is bubbly, 8-10 minutes. When the pizza is cooked, carefully remove it from the oven; sprinkle 1 tablespoon cilantro over the hot surface.

Slice and serve!

Makes 2 9-inch pizzas!

Recipe adapted from The California Pizza Kitchen Cookbook by Larry Flax and Rick Rosenfield.

The Best Homemade Pizza...Healthy Too!

Despite the fact that Hubs and I grew up hundreds (and sometimes thousands) of miles apart, our families shared a common tradition: Friday Pizza Night. In my house, it was the one night Big Brother and I were allowed to drink Coke with dinner. We'd order two large pizzas, and depending on where we were stationed at the time, it was either Dominos, Little Caesars, Anthony's, or Papa John's. Well, here at Hagan House, Fridays are usually Date Nights, with Saturdays reserved for pizza and whatever game is on! I'm sure once Baby H arrives, we might fall back upon our old tradition, but we'll just wait and see! Although Hubs and I love Papa John's (Hubs even delivered Papa's when he was in high school...and shares Papa's hometown - Louisville, KY), we try to be healthy. So here's the recipe for our surprisingly tasty healthy homemade pizza (along with my recommendations for brands, as applicable, but feel free to sub in your own favorites)!

1 12-inch whole wheat pizza crust (Boboli or Mama Mary's)

2-3 T olive oil

3 cloves garlic, minced

1/3 jar tomato sauce (Barilla Tomato & Basil or anything by Classico)

a couple generous handfuls of julienned sun-dried tomatoes

1 large onion, diced*

1 large bell pepper, any color, diced*

1 2-cup package reduced fat shredded mozzeralla cheese (Sargento)**

1 pound spicy Italian turkey sausage (Butterball Fresh Hot Italian)*

1 1/2 - 2 oz crumbled goat cheese (Alouette)

*This is enough for three 12-inch pizzas. Simply separate your left over veggies and meats into zip-lock baggies and save them for next week!

** Fat free cheese does not melt the same way and tends to taste rubbery; I would only recommend the reduced fat version!

Preheat oven to 450. Remove sausage from casings and cook, breaking into bite-sized pieces, over medium heat (you might need to add a little olive oil to your skillet). Allow to cool.

Place pizza crust on pizza pan and drizzle with olive oil. Sprinkle minced garlic over the oil. Spread sauce over garlic and oil, leaving a 1-inch boarder. Top sauce with sun-dried tomatoes, onion, and bell pepper. Feel free to also add chopped fresh herbs, hot pepper flakes, olives, mushrooms, or other favorite toppings at this point as well. Sprinkle shredded cheese evenly over veggies. Top with cooked sausage. Sprinkle goat cheese crumbles over the meat.

Bake 14-16 minutes, or until cheese is melted, bubbly, and slightly golden-brown along the edges. Allow to sit for a few minutes before cutting into eight slices. Serve it up solo, or make a crispy Caesar salad on the side!

Feel free to come up with your own combo of toppings! I've used reduced fat pepperoni, black olives, and mushrooms. I've skipped the tomato sauce altogether and made a chicken and fresh basil "white" pizza. I've done BBQ chicken pizza, and I've even done a Thai Chicken pizza! Yes, I purchased the California Pizza Kitchen cookbook and used their recipes as inspiration! The key is to use the healthier versions of your favorite toppings!

Yummy Mummy Pizzas

We're getting closer to Halloween!!  I wish I had some kiddies to make these pizzas with, but a grown-up version for Hubs and me was just as tasty!!

English muffins, toasted according to preference

Pizza sauce (I'm a Prego girl)

Black olives, sliced

Scallions

Red or green pepper

Mozzarella string cheese, pulled apart into strips

Heat the oven to 350.  For each mummy, spread a tablespoon or two onto an English muffin half.    Set olive slices in place for eyes, using smaller slices scallion or bits of red/green pepper.  If you'd like, at this point you could also add some pepperoni or ham for a meat version.  The goal is to ensure your toppings are relatively flat.  Finally, use your string cheese strips to arrange the mummy's bandages!  Bake until the English muffins are toasty and the cheese is melted, about 10 minutes!