Kimchi and Bulgogi Pizza

I know what you’re thinking…. GROSS.  It’s actually a very good pizza! I promise…

Since we’ve moved into the new house we haven’t made as as many pies as we used to. I guess we are still getting used to the space 🙂 This one was AWESOME!

Prep: 1 hr

Cook Time: 20-25 min

Serves: 2-3

Ingredients:

• 1 Cup Kimchi (drained of liquid, pres with paper towel).
• 1/3 lb Sirloin sliced thinly (helps to freeze slightly before slicing).
• 1 Cup  Rough cilantro
• 1/2 Cup Green onion
• 10 oz Mozzarella cheese, (I use slices of fresh mozz).
• 1/2 Cup Cheddar cheese
• 1/8 Cup Ponzu sauce
• 1 TBS Fish sauce
• 1/4 C. Sirracha

Crust/Dough

• 1 (1/4 ounce) Package active dry yeast
• 1 C. Warm water (may need more)
• 1 TBS. Sea salt
• 2 tsp Sesame oil
• 2 1/2-3 1/2 cups Bread flour

Instructions For Dough:

1. Dissolve yeast in warm water in warmed bowl.
2. Add sea salt, olive oil, and 2 1/2 cup flour.
3. Attach bowl and dough hook, turn to speed 2 and mix 1 minute.
4. Continuing on speed 2, add remaining flour, 1/2 cup at a time, until dough clings to dough hook and cleans sides of bowl. Knead on speed 2 for 5 minutes. If making 2 pies split dough into 2 balls. Knead until the edges of bowl are clean, this may take more flour or more water.
5. Place in greased bowl, turning to grease top.
6. Cover, let rise in warmest place in house away from draft until doubled in bulk (about 1 hour).
7. Punch dough down each ball.
8. Roll out dough as you like and place on your cooking surface. (stone, tin, pan, etc.)
9. Par Bake for 5 min if crispy crust is desired…

Pizza Instructions:

1. Marinate sirloin in fish sauce and ponzu for 1 hr. Then cook in skillet until browned and done.
2. Once dough is ready. (Par baking is optimal), spread a very thin layer of Sirracha on pie, then add mozzarella, cooked sirloin, then cheddar cheese. Bake until cheese is melted and bubbly, about 10-15 min.
3. Add drained kimchi, cilantro, and green onion to top of pie.
4. Enjoy!

Pizzettes with Fried Brussel Sprout Leaves Tossed with Crispy Bacon and Golden Raisins

Mini pizzettes for everyone! These are cute and delicious little pizzas that are sure to please any party guests. I have been on a pizza kick for my just about my whole life… I LOVE pizza! Ever since I learned to make my own dough- we no longer eat “delivery” pizza because it’s ALWAYS a disappointment for many reasons, it’s $$ for what it is, it makes you feel like crap, and it’s just simply not. that. good. We still enjoy going to local pizza places like Salvations and Rounders but that requires driving all the way into town which is not close.

Next time you need an appetizer plan for guest, try these babies out! You will not regret it!

Prep: 1hr

Cook Time: 10-15 min

Serves: 8 tapas sized pizzas

Crust/Dough

• 1 (1/4 ounce) Package active dry yeast
• 1 C. Warm water
• 1 TBS. Sea salt
• 2 tsp Olive oil
• 2 1/2-3 1/2 cups Bread flour
• 2 TBS Lemon thyme, fresh
• 1 TBS Chopped rosemary, fresh

Pizza Toppings

• Olive oil
• Fresh whole milk mozzarella slices, small ones (1-2 per pizza)
• Crispy cooked bacon
• Parmesan shavings
• Salt/pepper
• Golden raisins

Meyer Lemon and Sage Dressing

• 1 C. Sour cream
• 4 Sage leaves, chopped rough
• 1/8 C. Milk
• 1/2 tsp. Garlic, granulated
• 1/2 tsp. fresh pepper
• 1 TBS Meyer lemon juice
• Blend above ingredients with a stick blender or regular blender. Place into ziplock bag and reserve in fridge.

Brussel Sprouts

• 2.5 C. Whole brussel sprouts,
• 2 C. Peanut oil
• Cut bottoms off sprouts and begin to peel the leaves apart, this may take a while, get a helper… place sprouts in a salad spinner or strainer to get water off the leaves.
• Heat fryer to 350 F
• Fry sprouts for 30 seconds, do in batches until done. Season lightly with salt add rasins to the batch after frying and toss.
• Don’t fry in advance do these while pizzas are cooking so they remain crispy 🙂

Instructions:

1. Dissolve yeast in warm water in warmed bowl.
2. Add sea salt, olive oil, herbs, and 2 1/2 cup flour.
3. Attach bowl and dough hook, turn to speed 2 and mix 1 minute.
4. Continuing on speed 2, add remaining flour, 1/2 cup at a time, until dough clings to dough hook and cleans sides of bowl. Knead on speed 2 for 5 minutes. If making 2 pies split dough into 2 balls.
5. Place in greased bowl, turning to grease top.
6. Cover, let rise in warmest place in house away from draft until doubled in bulk (about 1 hour).
7. Punch dough down each ball.
8. Divide into 8 balls and roll out 8 little pies.
   * I like to par bake crust for 5-8 min to make it CRISPYYYYYY
9. Once par baked top with olive oil, mozzarella, and a dash of salt and pepper. Bake for about 10 min until cheese is melted.
10. Top with fried sprouts, bacon, parm shavings, and dressing!

Enjoy and Cheers!

Check it out! Show some LOVE!

Hello Fellow Foodies!

Today is kind of a hodgepodge post… As you know from the last post I entered another contest via Marx Foods! It was a lot of fun because I got to experiment with cocktails and mocktails! I think the Pimmentine Cocktail is now a favorite drink of Evan and I’s! The clementine ice cubes are HIGHLY addictive! I have juiced over 35 clementines in the past 3 days to make more 🙂 Anyhow I would love it it you would be so kind to cast a vote for Zestybeandog! No email registration required, which is always nice, just a click! 🙂

VOTE HERE

Here is a peak into some food that’s been made in the ZestyBeanDog kitchen lately! Enjoy!

Chicken Bacon and Kale Roll Ups

Yard Bird with Bacon Mustard Glaze

Homemade Pasta Sauce

Escargot and Portabella Pizza

Quail Egg Pizza

Paella with Vegan Sausage

Spider Roll

Sushi

Caper and Tomato Trout with Crab Cake

Bibimbap

Eggplant Parm

Arugula and Prosciutto Pizza with Shaved Parmigiano-Reggiano and Serrano Basil Pesto

Evan made me this AMAZING pizza pie for my Birthday on Tuesday! It’s one of my favorite combos! It’s awesome! If you love pizza you MUST try this combo asap! He did a great job on everything, it was perfect. 🙂

Prep: 1 hr

Cook Time: 20-25 min

Serves: 2

Ingredients:

Toppings

• 6-8 slices of Prosciutto di Parma
• 3-4 TBS Serrano Basil Pesto
• 8 oz Fresh Mozzarella, sliced into medallions.
• Salt, pepper, fine herbs (whatever you like).
• 1/4 C. Parmigiano reggiano, the GOOD stuff!
• Shaved Parmigiano reggiano for on top of arugula. Use a potato peeler.
• 1-2 Lemons, for juicing.
• 4 C. Baby Arugula

Crust/Dough

• 1 (1/4 ounce) Package active dry yeast
• 1 C. Warm water
• 1 TBS. Sea salt
• 2 tsp Olive oil
• 2 1/2-3 1/2 cups Bread flour

Serrano Basil Pesto

• 2 C. Fresh Basil Packed, big stems removed
• 2/3 C. Olive oil
• 2 cloves of garlic
• 1/4 C. Pine Nuts
• 1/2 C.- 3/4 C. Parmigiano-Reggiano Cheese\
• 1/2 Serrano, seeds remain
• Salt and pepper

Process and salt and pepper to taste.

Instructions:

1. Dissolve yeast in warm water in warmed bowl.
2. Add sea salt, olive oil, and 2 1/2 cup flour.
3. Attach bowl and dough hook, turn to speed 2 and mix 1 minute.
4. Continuing on speed 2, add remaining flour, 1/2 cup at a time, until dough clings to dough hook and cleans sides of bowl. Knead on speed 2 for 5 minutes. If making 2 pies split dough into 2 balls.
5. Place in greased bowl, turning to grease top.
6. Cover, let rise in warmest place in house away from draft until doubled in bulk (about 1 hour).
7. Punch dough down each ball.
8. Roll out dough as you like and place on your cooking surface. (stone, tin, pan, etc.)
   * I like to par bake crust for 5 min to make it CRISPYYYYYY
   To Top: lay down pesto, 1/4 C. Parm reg, Prosciutto di Parma, then place mozzarella on top
   Bake for 20 min and top with big bunches of arugula, shaved parm reg, and squeeze some lemon on there 
   Enjoy and Cheers!
   

Green Tomato and Bacon Pizza Pie

I bought some green tomatoes from Johnson’s Backyard Garden last Saturday and decided these babies are either getting fried or going on a pizza… Pizza it was and it was fantastic! Also today is the last day to vote for my Morel and Bacon Egg Rolls! If you haven’t voted yet ( I know many of you have, Thank you so much) please do! Vote here.

Prep: 1 hr

Cook Time: 20-25 min

Serves: 2-3

Ingredients:

Toppings

• 4 slices of Bacon, cooked until almost done
• Green tomatoes, 3-4 sliced (enough to cover pizza will depend on size)
• 8 oz Fresh Mozzarella, sliced into medallions.
• Olive oil, about 3 TBS
• Salt, pepper, fine herbs (whatever you like).
• 1/4 C. Parmigiano reggiano, the GOOD stuff!

Crust/Dough

• 1 (1/4 ounce) Package active dry yeast
• 1 C. Warm water
• 1 TBS. Sea salt
• 2 tsp Olive oil
• 2 1/2-3 1/2 cups Bread flour
• 1/4 C. Cornmeal

Instructions:

1. Dissolve yeast in warm water in warmed bowl.
2. Add sea salt, olive oil, and 2 1/2 cup flour.
3. Attach bowl and dough hook, turn to speed 2 and mix 1 minute.
4. Continuing on speed 2, add remaining flour, 1/2 cup at a time, until dough clings to dough hook and cleans sides of bowl. Knead on speed 2 for 5 minutes. If making 2 pies split dough into 2 balls.
5. Place in greased bowl, turning to grease top.
6. Cover, let rise in warmest place in house away from draft until doubled in bulk (about 1 hour).
7. Punch dough down each ball.
8. Roll out dough as you like and place on your cooking surface. (stone, tin, pan, etc.)
   To Top: lay down oil, herbs, sprinkle with salt and pepper, then place mozzarella on top, Then tomatoes, then bacon, Finally sprinkle with Parmigiano reggiano.
   Bake for 20-25 min until bubbly and golden
   Enjoy and Cheers!

Sausage and Porcini Pizza with a Homemade Pesto

Here’s the pizza I promised and let me tell ya… it was an amazing pizza! Everything was made from scratch (minus the cheese, but I’m working on changing that). I can’t tell you how much better homemade crust, sausage, and pesto is!!! If you haven’t made any of these by hand it’s time to start and here’s why:

Store bought pizza crust: Like Boboli for example are about $3-5 and contains all of these ingredients some of which are GMO: Unbleached enriched wheat flour [flour, malted barley flour, reduced iron, niacin, thiamin mononitrate (vitamin b1), riboflavin (vitamin b2), folic acid], water, palm oil, yeast, salt, milk casein, sugar, mozzarella cheese (milk, cheese cultures, salt and enzymes), preservatives (calcium propionate, sorbic acid ), fumaric acid, modified food starch, sodium phosphate, whey, monoglycerides, lactic acid, natural flavor, garlic, artificial color.  Making your own consists of much less: Flour, yeast, water, oil, and salt… all for approximately 60 cents!

Store Bought Pesto 4oz: For about $4-7 Contains: Basil, Soybean Oil, Garlic, Romano Cheese (Milk, Cheese Cultures, Salt, Enzymes), Olive Oil, Spice, Salt, Lactic Acid, Torula Yeast, Citric Acid, Natural Flavors (Soy). Contains Soybeans, Milk. Making 8oz of your own: Basil, Olive Oil (good stuff), Pine nuts, Parmigiano-Reggiano Cheese, Garlic, Salt and Pepper for about $5-6

Store Bought Sausage 1lb: For about $4-6 Contains: Pork (high fat content), Water, Salt, Corn Syrup, Monosodium Glutamate (AKA MSG), Dextrose, Spices, Natural Flavors, BHT, BHA, Citric Acid. Making your own: Pork, Turkey, Identifiable spices that I’m proud to disclose, Shallots, Garlic, Green Onion for about $ 2.50

Yes it’s work, it is much harder than picking up the phone and calling Domino’s! In the end- not only is better for your wallet and your body but it’s also fun to create meals you can feel good about eating that won’t come back to haunt you the next day… or even next couple of days for that matter, you know what I’m talking about…

Prep: 1 hr

Cook Time: 20-25 min

Makes: 8 Slices or serves 2-3

Ingredients:

Toppings

• Sausage balls
• Porcini mushrooms
• 8 oz Fresh Mozzarella, sliced into medallions.
• 1/4 C. Pesto
• 1/4 C. Parmigiano reggiano, the GOOD stuff!

Sausage 

• 1/4 lb Ground pork
• 1/4 lb Ground turkey
• 1 Garlic clove, minced
• 1 TBS scallion, chopped finely
• 2 TBS Shallots, chopped finely
• 1 tsp. Marjoram
• 1 tsp. Sage
• 1/8 tsp. Tarragon
• 1/2 tsp. Ground pink peppercorn
• 1/8 tsp. Cayenne pepper
• 1 tsp. Black pepper
• 1 tsp. Salt

Mix well and roll into marble sized balls. Cook in large skillet until cook through. Reserve for pizza

Basil Pesto (this makes a cup) you can store or freeze what you don’t use.

• 2 C. Fresh Basil Packed, big stems removed
• 2/3 C. Olive oil
• 1 large clove of garlic
• 1/4 C. Pine Nuts
• 1/2 C.- 3/4 C. Parmigiano-Reggiano Cheese
• Salt and pepper

Mix all ingredient in processor, season with salt and pepper to taste.

Crust/Dough

• 1 (1/4 ounce) Package active dry yeast
• 1 C. Warm water
• 1 TBS. Sea salt
• 2 tsp Olive oil
• 2 1/2-3 1/2 cups Bread flour

Instructions:

1. Dissolve yeast in warm water in warmed bowl.
2. Add sea salt, olive oil, and 2 1/2 cup flour.
3. Attach bowl and dough hook, turn to speed 2 and mix 1 minute.
4. Continuing on speed 2, add remaining flour, 1/2 cup at a time, until dough clings to dough hook and cleans sides of bowl. Knead on speed 2 for 5 minutes. If making 2 pies split dough into 2 balls.
5. Place in greased bowl, turning to grease top.
6. Cover, let rise in warmest place in house away from draft until doubled in bulk (about 1 hour).
7. Punch dough down each ball.
8. Roll out dough as you like and place on your cooking surface. (stone, tin, pan, etc.)
   I pre bake my crust for about 5 min on the stone to firm it up… this ensures that the meatballs don’t roll off when you slide it in the oven.
   To Top: Spread pesto evenly, then place mozzarella on top, then porcini’s and meat balls, Finally sprinkle with Parmigiano reggiano.
   Bake for 20-25 min until bubbly and golden  
   Enjoy and Cheers!
   DON’T FORGET there’s still time to enter my OXO Giveaway if you haven’t already!

When the Moon Hits Your Eye Like a Big Pizza Pie That’s aMargherita Pizza

It’s pizza time again! Here’s a timeless classic, I know it’s a change of pace from my usually uniquely exciting pies but I like normal stuff too, stuff without kale and yuzu juice 😉 Enjoy and HAPPY EASTER! 

Prep: 1 hr

Cook Time: 20-25 min

Serves: 2-3

Ingredients:

Toppings

• 2-3 Roma tomatoes
• 1/2 C. Crushed tomatoes (to make a sauce)
• 1/4 C. Fresh Basil
• 1 tsp. Fresh basil (for sauce).
• 8 oz Fresh Mozzarella, sliced into medallions
• Olive oil, about 1 TBS
• Salt, pepper, fine herbs (whatever you like).
• 1/4 C. Parmigiano reggiano, the GOOD stuff!

Crust/Dough

• 1 (1/4 ounce) Package active dry yeast
• 1 C. Warm water
• 1 TBS. Sea salt
• 2 tsp Olive oil
• 2 1/2-3 1/2 cups Bread flour
• 1/4 C. Cornmeal

Instructions:

1. Dissolve yeast in warm water in warmed bowl.
2. Add sea salt, olive oil, and 2 1/2 cup flour.
3. Attach bowl and dough hook, turn to speed 2 and mix 1 minute.
4. Continuing on speed 2, add remaining flour, 1/2 cup at a time, until dough clings to dough hook and cleans sides of bowl. Knead on speed 2 for 5 minutes. If making 2 pies split dough into 2 balls.
5. Place in greased bowl, turning to grease top.
6. Cover, let rise in warmest place in house away from draft until doubled in bulk (about 1 hour).
7. Punch dough down each ball.
8. Roll out dough as you like and place on your cooking surface. (stone, tin, pan, etc.) Use cornmeal to prevent sticking
   To Top: lay down oil, crushed tomato and herbs (with that TBS of basil) process it briefly, then place mozzarella on top, Then romas, Finally sprinkle with Parmigiano reggiano. Bake until golden and top with fresh basil chiffonade.
   Bake for 20-25 min until bubbly and golden!
   Enjoy and Cheers!

Attack of the Greens Prosciutto di Parma Shroom Pizza

It’s Pizza time! I went crazy with the greens this time and used beet greens, swiss chard, broccoli greens, and KALE!  I couldn’t be happier with the end result, it was so tasty and hit the spot. 

Prep: 1 hr

Cook Time: 20-25 min

Serves: 2-3

Ingredients:

Toppings

• 6-8 slices of Prosciutto di Parma
• 1/8 C. Beet greens
• 1/8 C. Swiss chard
• 1/8 C. Brocoli greens
• 1/8. C. Kale (yes MORE KALE muahahahha).
• 1/2 C. Shrooms (not the magic kind, but you could prob swing that if you’re into that kind of thing).
• 8 oz Fresh Mozzarella, sliced into medallions.
• Olive oil, about 3 TBS
• Salt, pepper, fine herbs (whatever you like).
• 1/4 C. Parmigiano reggiano, the GOOD stuff!

Crust/Dough

• 1 (1/4 ounce) Package active dry yeast
• 1 C. Warm water
• 1 TBS. Sea salt
• 2 tsp Olive oil
• 2 1/2-3 1/2 cups Bread flour
• 1/4 C. Cornmeal

Instructions:

1. Dissolve yeast in warm water in warmed bowl.
2. Add sea salt, olive oil, and 2 1/2 cup flour.
3. Attach bowl and dough hook, turn to speed 2 and mix 1 minute.
4. Continuing on speed 2, add remaining flour, 1/2 cup at a time, until dough clings to dough hook and cleans sides of bowl. Knead on speed 2 for 5 minutes. If making 2 pies split dough into 2 balls.
5. Place in greased bowl, turning to grease top.
6. Cover, let rise in warmest place in house away from draft until doubled in bulk (about 1 hour).
7. Punch dough down each ball.
8. Roll out dough as you like and place on your cooking surface. (stone, tin, pan, etc.)
   To Top: lay down oil, herbs, sprinkle with salt and pepper, Prosciutto di Parma,  sprinkle Parma with a bit of Parmigiano reggiano (to act as glue), lay down greens (mixed up), then place mozzarella on top, Then shroomies, Finally sprinkle with Parmigiano reggiano.
   Bake for 20-25 min until bubbly and golden!

Pizza Pizza! Chicken, Broccoli Greens, and Shallot Pizza

I have decided that I will post a new pizza recipe every week! Since I love pizza and love experimenting with different options this will be a great way to do it 🙂 Pizza just may be one of my favorite things, just maybe… I’m also in LOVE with broccoli greens…

Prep: 1 hr

Cook Time: 20-25 min

Serves: 2-3

Ingredients:

Toppings

• 1 Chicken breast, sliced into somewhat of  medallions, cooked in your fav herbs.
• 8 oz Fresh Mozzarella, sliced into medallions.
• 1-2 Shallots, sliced
• 1 Bunch of broccoli greens, take stems off and wash leaves and pat dry.
• Olive oil, about 3 TBS
• Salt, pepper, fine herbs (whatever you like).
• 1/4 C. Parmigiano reggiano, the GOOD stuff!

Crust/Dough

• 1 (1/4 ounce) Package active dry yeast
• 1 C. Warm water
• 1 TBS. Sea salt
• 2 tsp Olive oil
• 2 1/2-3 1/2 cups Bread flour
• 1/4 C. Cornmeal

Instructions:

1. Dissolve yeast in warm water in warmed bowl.
2. Add sea salt, olive oil, and 2 1/2 cup flour.
3. Attach bowl and dough hook, turn to speed 2 and mix 1 minute.
4. Continuing on speed 2, add remaining flour, 1/2 cup at a time, until dough clings to dough hook and cleans sides of bowl. Knead on speed 2 for 5 minutes. If making 2 pies split dough into 2 balls.
5. Place in greased bowl, turning to grease top.
6. Cover, let rise in warmest place in house away from draft until doubled in bulk (about 1 hour).
7. Punch dough down each ball.
8. Roll out dough as you like and place on your cooking surface. (stone, tin, pan, etc.)
   To Top: lay down oil, herbs, sprinkle with salt and pepper, lay down brocolli greens, mozzarella, shallots, chicken, and sprinkle with parm.
   Bake for 20-25 min until bubbly and golden!
   
   Cheers!

Homemade Sauceless Pizza with Brussel Sprouts, Mozzarella, Shallots, and Bacon (this is my fav pizza recipe ever)!

I have been on a pizza kick lately… well actually for my whole life. I love pizza but what I have begun to love even more is making my own at home. After countless different versions of topping combinations, store bought dough, homemade dough, sauce or sauceless, making pizzas until my hands ache parties I have decided that THIS recipe is hands down the best pizza you can make at home! This would be a great Superbowl Pizza!

Prep: 1.5 hrs

Cook Time: 15-20

Serves: 2-3

Makes: 2 medium thin crust pies

Dough

Ingredients:

• 1 (1/4 ounce) Package active dry yeast
• 1 C. Warm water
• 1 TBS. Sea salt
• 2 tsp Olive oil
• 2 1/2-3 1/2 cups All-purpose flour
• 1/4 C. Cornmeal

Directions:

1. Dissolve yeast in warm water in warmed bowl.
2. Add sea salt, olive oil, and 2 1/2 cup flour.
3. Attach bowl and dough hook, turn to speed 2 and mix 1 minute.
4. Continuing on speed 2, add remaining flour, 1/2 cup at a time, until dough clings to dough hook and cleans sides of bowl. Knead on speed 2 for 2 minutes. If making 2 pies split dough into 2 balls.
5. Place in greased bowl, turning to grease top.
6. Cover, let rise in warmest place in house away from draft until doubled in bulk (about 1 hour).
7. Punch dough down each ball.
8. Brush 2,  10 inch pizza pans with oil and sprinkle cornmeal to cover pan.
9. Press dough across bottom of pan forming collar around edge to hold filling Top with fillings and bake at 425°F for 15-20 minutes.

 Toppings

• 5-6 slices of cooked bacon, not too cooked
• 2 C. Sliced brussel sprouts
• 1/2 C. Parmigiano Reggiano , shredded
• 20 1/8 inch slices of fresh mozzarella rounds
• 1/2 C. Shallots, sliced
• Olive oil, 3 TBS
• 1 tsp. Italian seasoning blend
• 1/2 tsp. Thyme
• 1/2 tsp. Red pepper
• 1/4 tsp. Sea salt
• 1/2 tsp. pepper

Instructions:

1. Prepare dough and make pies.
2. In a small bowl mix olive oil and spices.
3. Spread oil mixture onto pies evenly.
4. Distribute Mozzarella on to pies (they don’t have to touch, when they melt they will spread out).
5. Distribute brussel sprouts bacon and shallots on top of mozzarella.
6. Sprinkle the Parmigiano Reggiano lightly on top of both pies.
7. Bake for about 15 min-20 min until crust is crispy and cheese is brown and bubbly.

Enjoy! Cheers!