Sun-Dried Tomato and Arugula Pizza
Read more about this dish here: Baubles, Bubbles, & Beautiful Things
Sun-Dried Tomato and Arugula Pizza
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Category Archives: pizza
Mangalitsa Leaf Lard Dough made into a Mangalitsa Pizza….that rhymes and it’s awesome too!
Hmmmmmmm, that’s a pretty good looking dough. It’s doubled in size and it’s ready maybe I should…..STOP LEAVE IT THERE JUST WAIT………..Patience!
That’s what you’re looking for. An hour and a half or so later it starts to resemble the moon. Don’t cook until you’ve landed on the moon with your dough (million dollar tag line).
Ready to cook your dough? Let’s make a sauce!
Render some Mangalitsa speck, add some carrots, celery, onion, and cherry wood smoked tomatoes (oh my), and some harissa, and a few other touches (I poke you now!!!). Sauce gets food processed, strained, and reduced some more.
Then I work up a fake Italian accent and go from there.
Then-a you-a put-a the pizza (talking with hands the whole time) in-a the oven-a at-a 450F degrees-a. Mama mia!!!!
Pull-a it out-a when-a the crust-a turns-a golden brown-a!!!!!!!!
Leaf Lard Dough Pizza with a Cherry Wood Smoked Tomato Sauce, rendered speck, Beecher’s cheese, Gremolata, and Sel de Mer
Looks like we have some dough leftover. HOW ABOUT-A ONE MORE-A WITH-A SALUMI SOPRESSATA!!!
Eric
Pizza with a Veal Demi Sauce, Country Ham, and Beecher’s Smoked Cheese
Worked most of the day, wanted pizza, so I made some! I looked for a nice dough recipe then proceeded to make an awesome pizza. Listen, it’s all about the crust with me. You can put gold bars on a pizza but if the crust isn’t crunchy, a little caramelized underneath, and bubbly with great yeast development then Eric is not happy. There are a lot of great pizza places in Seattle so normally I don’t have to make my own but I have this veal demi and I thought it would be epic to turn it into a pizza sauce…….great choice!
Earlier I went to my sister’s house and brought some simple food items that didn’t require me to cook anything but she had other plans for the evening so I turned into “relax and hang out Eric” to “what else am I going to do but cook something for Mindy”, Eric.
I took some clarified butter then heated it up, tossed in some minced shallots, minced garlic, diced red bell pepper, deglazed with red wine, then herbed it, salt and peppered it, then added some fresh tomatoes and reduced.
I shaped the dough then placed a little sauce, cheese, and red bell peppers on it then cooked it in the oven. I removed it then………..wait, let me show you my new book…..
It’s a nice story about fine ham from Virginia…..Country Ham, sliced paper thin, a nice substitute for Iberico, price is nice, fat tastes amazing.
Anyway, back to my pizza. When I removed the pizza from the oven it looked like this.
I topped it with the ham at that point then hit the ham with a torch to warm it up and get it smelling even more amazing.
Pizza, yeah baby
Eric
Heirloom Tomato Pumpkin Pizza Bites
It’s so damn cute that I don’t even want to look at it. It’s like watching two puppies play the banjo…..what?
Ingredients:
- 1 yellow heirloom tomato
- 2 tbsp. pumpkin puree (click)
- 2 stalks celery, sliced thin
- 1/2 white onion, small dice
- Olive oil
- Garlic clove
- Crushed red pepper
- White wine
- Kosher Salt
- Mozzarella Cheese
- Fresh rosemary, parsley, and oregano
- Parsley, for garnish
- Butter
- Baguette sliced thin
- Black olives, minced
Procedure:
- Toast garlic and crushed red pepper in olive oil
- Add celery,onion then sweat
- Deglaze with white wine
- Add tomato, herbs, and salt
- Remove from heat after simmering for a 10-15 minutes then run through food mill or strainer
- Place sauce back on heat then add pumpkin puree and butter!
- Place slices of mozzarella on bread and douse with a little olive oil then place in oven at 375 for 3-4 minutes or until cheese starts to melt
- Remove from oven then spoon on sauce and black olives and cook for another 3-4 minutes
Enjoy,
Eric
IxaRiveracooks: Homemade Pizza
Take it away Mom:
“There is nothing better than having pizza and a family night. I made two home made pizzas and the family was happy. For dessert we had dulce de papaya and farmers cheese. That included beer and other refreshments. We played guitar hero.
It was an awesome Friday night.”
Ixa
College Dude Food: Frozen Pizza!
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Yes, I know…..I’m not supposed to eat stuff like this because I’m going to culinary school and frozen pizza is bad for you and all that jazz. To you I say, “I don’t care”. It’s good, quick and easy! When I get home at 10PM I don’t really feel like cooking for 2 hours, I only feel like cooking for 3 minutes and 30 seconds so I can catch up with blogging, e-mails, and studying. Tell me it’s bad for me and I’ll tell you how it’s the best thing in the world on certain times and days.
Ingredients:
1 frozen cheese pizza
tarragon
chipotle flake
garlic salt
poivron rouge
Ok, so I make a frozen pizza a little more exciting than most…….it’s what I do!
Eric
Chimi Chorizo Pizza
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Chimichurri Chorizo Pita Pizza. I cut it down a little bit to fit in the headline box. The combination of flavors in this pizza make this my pick of the week. Who doesn’t like pizza??!?!?!?!
Ingredients:
2 tbsp. Lime Riesling Chimichurri (sound bites)
Chorizo sausage, sliced thin and cooked
Cheese, shredded I used River Valley Ranch’s Bovino Cheese
Pita bread
Place chimichurri on pita bread then add the sausage and cheese. Broil for 3 minutes or until cheese melts. Serve.
Enjoy,
Eric
Chicken, Feta and Spinach Sausage over Olive Crackers
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I was at Whole Foods loading up on supplies for this contest when I saw a weird green sausage. I pointed to the sausage asked the clerk for two. He said, “oh, this is our”……I politely cut him off and said, “I want to be surprised”. It was awesome!
Ingredients:
1 lb. Chicken, Feta, Spinach Sausage. Removed from casing
4 Olive Crackers
Grated Manchego Cheese, use a microplane
Cook the sausage for 7 minutes then place over crackers then sprinkle as much cheese as you want. Serve
Enjoy,
Eric
Feta Pita Chicken Pizza (Say that three times fast)
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Oh there you are, Pita (click)
Ingredients:
Chicken
-2 boneless skinless chicken breasts
-1/4 cup olive oil
-1 tsp. crushed red pepper
-1 garlic clove, minced
-2 tbsp. white wine
-1 tsp. balsamic vinegar
-small amount of fresh oregano, minced
Mix all ingredients together and marinade for 35-45 minutes
Marinated Olives
-5-6 Green Olives
-10 Kalamata Olives
-1 tbsp white vinegar
-3 tbsp. extra virgin olive oil
-pinch oregano
-pinch thyme
-pinch basil
Mix all ingredients together and marinade for a day or two
Pita bread
Feta Cheese
Pre-heat oven to 35oF. Place the chicken in a 9×9 baking pan with marinade juices. Cover and cook for 20-25 minutes. Remove from oven then shred with a fork. Place on pita bread with, feta cheese, shredded chicken and olives. Set oven to broil. Place pita pizza on cookie sheet and broil for 3-4 minutes then remove let rest then serve.
Enjoy,
Eric
Additional Pizza Toppings:
In pizza we trust.
Here are a couple new pizzas I made this week using the pizza crust I made. (PIZZA DOUGH RECIPE)
Pizza #1:
-Pesto
-Mozzarellla
-Dried Salami
-Roma tomatoes
Pizza #2:
-Bacon
-Johnny’s Jamaica Me Hot Sweet And Crazy Sauce (What is it and where do I buy it, click here)
I love pizza and Mindy (my wife) loves pizza. You’ll be seeing more pizza come across the blog whether you like or not. I do not apologize for my obsessions.
Eric
Rustic Chipotle Chicken Pizza
This isn’t fast, it’s not convenient, it’s a laborious process that will leave any eater wanting more. I’ve been working on this dough recipe for over a month and I am happy with the results. My wife loves pizza so I set out to make a good one, she ate a few pieces and said, “I feel like this is Thanksgiving”. That’s what it’s all about for me. The dough recipe is inspired from an Emeril Lagasse recipe, I just added a few things to it and learned how to cook it the way I wanted.
Ingredients:
PIZZA DOUGH
-2 tsp. active dry yeast
-2 tbsp. honey
-1 tbsp. sugar
-1/4 cup warm water
-3 cups flour
-1 tsp. salt
-1 tbsp. cornmeal
-3/4 cup warm water
TOPPING
-1 flat chipotle chicken breast, shredded (click here for recipe)
-1/2 bunch cilantro, coarsely chopped
-1 roma tomato, coarsely chopped
-2 sprigs green onion, coarsely chopped
-Pepperjack cheese, shredded (no need for an amount here, do as much as you want……it’s cheese!!!)
Dough Process:
In a small bowl mix together the yeast, honey, sugar, and warm water. Let rest. In a large bowl mix the flour, salt, and cornmeal together then add the water once the dry ingredients are mixed together. I did this all by hand because I do not have a dough mixer or a dough puller (I don’t have a fancy mixer to do this, if you have one then you’ll save some time). Once the water mixes in a little bit then add the yeast mixture slowly as you start to knead the mixture together with your hands. Stop kneading the mixture once you can see color of the dough become even across the entire concoction. Make into a ball and place a moist towel over the dough and let sit for 2 hours. After two hours split the dough in half and make two pizzas. Each pizza should be about a 1/4 inch thick.
Pre-heat your oven to 450F then take a baking sheet and dust with corn meal. Place the baking sheet in the oven and let sit for about 10 minutes then place one pizza on the baking sheet, brush some olive oil on top of the pizza dough then cook until you see the top of the dough starting to brown…..about 5-7 minutes. Then take away the baking sheet and place the dough directly on the oven rack and brush with olive oil again. Cook for about 3 minutes then take out the dough. Place your toppings on the pizza making sure you have the cheese on top then set the oven to broil and cook until the cheese starts to brown. Pull the pizza out of the oven, let rest for 5 minutes, cut and serve.
Like I said, this is not a quick process. I recommend you do this on the weekend but I make sure you will love this. My wife did!!
Enjoy it,
Eric
Plantain Pizza
Welcome to my Frankenstein. I’m always trying to think of something new to bring to my stomach and let me just tell you, this is a good recipe.
Ingredients:
Pork
-1lb. pork shoulder
-Brine with 3/4 gallon water, adobo seasoning, 1 cup of salt, 1/2 cup sugar, 2 cloves garlic for 2 days
Crust
-3 green plantains
Sauce
-1/2 cup sour cream
_1 tbsp. chopped oregano
-2 tbsp. hot sauce. I used Tapatio
-1 tbsp. lemon juice
Toppings
-Pepper jack cheese
-Cilantro
Sear each side of the pork at med-high heat for 3 minutes on each side. You will notice that I chopped up some onions and placed them on top of the pork. Place pork in a roasting pan at 300F degrees for 1-1/2 hours, cover with foil. The key is too cook it slow so it will pull apart.
Cook the plantains in a skillet with olive oil on medium heat until the plantains start to turn gold. Remove from heat and place inside of a food processor to puree. Cover the bottom of a pan with additional olive oil and place the pureed plantain on the bottom of a pan like a pie crust. Cook at 425F for 15 minutes.
Place pulled pork and pepperjack cheese on top of the plantain crust then put in oven for 5 minutes. Remove and add sauce and cilantro. Serve and enjoy.
Eric
