Tag Archives: Pizza

Kimchi and Bulgogi Pizza

Standard

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 ūüôā This one was AWESOME!

Kimchi Pie

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!

Pizza Pizza! Chicken, Broccoli Greens, and Shallot Pizza

Standard

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 ūüôā 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)!

Standard

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¬įF 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!

It’sa Parma Pizza! My Rendition of a Favorite from Mandola’s Italian Market

Standard

Ever since I got my Kitchen Aid mixer I’ve been experimenting with tons of new things (new to me)! I love bread so I’ve made a few batches of that lately. I’ve also been doing pizza crusts which are FAR better than anything you can buy frozen or pre-made ūüôā We recently moved far away from any “real” pizza (all that’s out here is Domino’s). So one night I decided I would create one of our favorites at home.¬†This is my rendition of the Parma Pizza at Mandola’s Italian Market. It was very similar, it had crispy crust, it looked the same, ¬†and it was tasty! The only thing I would have done differently was get the dough thinner (we prefer cracker like crust), this was a bit thicker but still good. I still miss our usual Thursday Mandola’s night out… but this helps!

Prep: 1.5 hrs

Cook Time: 15-20

Serves: 2-3

Dough

Ingredients:

  • 1¬†(1/4 ounce) Package¬†active dry yeast
  • 1 C. Warm water
  • 1/2¬†tsp. 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.
  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.
  8. Brush 14 inch pizza pan 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¬įF for 15-20 minutes.

 Toppings

  • 7-9 Slices of Parma ham aka¬†Prosciutto
  • 1/4 C. Parmigiano Reggiano¬†, shredded
  • 1/2 C. Mozzarella, shredded
  • 4 C. Fresh arugula
  • Olive oil, 2 TBS
  • 1/2 tsp. garlic powder
  • 1 tsp. Italian seasoning blend
  • 1/4 tsp. Thyme
  • 1/2 tsp. Red pepper
  • 1/4 tsp. Sea salt
  • 10-15 Pieces of shaved Parmigiano Reggiano
  • Lemon juice from 2 lemons and a tsp of olive oil mixed together.

Instructions:

  1. Prepare dough and make pie.
  2. In a small bowl mix olive oil and spices.
  3. Spread oil mixture onto pie evenly.
  4. Distribute 1/2 C. Mozzarella on to pie.
  5. Distribute Parma ham on top of the cheese.
  6. Sprinkle the Parmigiano Reggiano lightly on top of the Parma ham.
  7. Bake for about 15 min-20 min until crust is crispy.
  8. Top with arugula and shaved Parmigiano Reggiano.
  9. Drizzle lemon juice and oil on top!

After a little time off, a Warrior Dash, and some baking from Evan I’m getting ready for Thanksgiving!

Standard

Hi Everyone! I took a week off from blogging and now I’m back! I was busy getting some things in order and having some fun as well ūüôā I will share a few snippets of what I’ve been up to and what’s coming up from the ZestyBeanDog!

I’m getting ready for Thanksgiving now and I’m very excited! I’ll be cooking for 8 people this Thursday. I’m doing a nice organic and free-range local turkey. I’m considering brining it, but I have never brined before… any tips or thoughts on brining? Do you brine and why?

Lastly, I will be in a sweet blogger desert contest starting December 4th, stay tuned for details!

Over the last 10 days we:

Made a pizza with green beans on it …

Evan made some awesome strawberry banana nut bread for work

My friend Hannah and I ran in the Warrior Dash, Evan spectated!

It was so much fun! It’s a 5k trail run with obstacles to conquer! We finished in 43 min, we were 194 out of 809 in our age/sex bracket and 2118 of 6052 people. We were just running for fun…but didn’t do too bad ūüôā¬†

Before

After

Now back to the grind ūüôā

Homemade Pizza with Collard Greens, Prosciutto, Sun-Dried Tomatoes, and Crispy Garlic

Standard

All I can say about this pizza is one word… UNBELIEVABLE!!! ¬†Quote from my husband Evan: “This is the kind of pizza you order over and over again at a restaurant because it’s so good.”

Prep: This depends on if you make your own dough, you can buy pre-made at most stores now or Central Market.  Minus dough making it will take about 10 min to prep.

Cook Time: 4 min for collard greens, 10 min for crispy garlic, and 12-15 min for pizza.

Ingredients:

  • Dough can be homemade or store bought- a good dough is important!
  • 1 large handful of collard greens, chopped up small (1″x 1″)
  • 1 Lemon, juiced
  • 1/4 C Chicken stock
  • 1 pinch of salt
  • 6 slices of Prosciutto (find one cured with sea salt, not nitrates if possible).
  • 14 oz of a mozzarella, provolone, and swiss blend, shredded, (you can use more or less depending on how much cheese you like).
  • 1/4 cup Parmigiano-Reggiano (don‚Äôt skimp, use some good stuff).
  • 5 sun-dried tomatoes (the dry kind, not in oil) sliced.
  • 3 cloves of garlic, roughly chopped
  • 1 tsp Olive Oil
  • 3-5 oz of¬†Muir Organic Tomato Sauce (add 1/2 TBS of herbs de provence, 1/2 tsp garlic powder, and pinch of salt and stir).

Instructions:

  • Preheat Oven to 350 to start (later you will bump up to 400).
  • Add chicken stock, lemon juice, and pinch of salt to a medium skillet on med high, add chopped collard greens and cook for 3-4 min. ¬†Transfer to a bowl.
  • Cut up garlic and transfer to a small baking dish with 1 tsp of olive oil, bake for about 10 min. ¬†They should be turning golden but not burning.
  • Make sauce up with herbs from above in a small bowl.
  • Start assembling pizza: Dough, sauce, cheese blend, collard greens, prosciutto, tomatoes, garlic, then parmigiano-Reggiano.
  • Bake for 12-15 min @ 400 degrees

Enjoy!  You will love the slight taste of lemon in the collard greens and the crispy garlic that penetrates this pie!