Mexican Pizzas

Chicken & Corn Mexican Pizza

Double-decker Taco Bell-inspired Mexican pizzas! Sitting pretty in between two crispy flour tortillas is your choice of a beef & bean or a chicken & corn filling with salsa acting as the sauce. On the top is more salsa, cheese and any toppings you like – the very same ones you would put on a taco – black olives, fresh tomato, red onion, avocado and sour cream.

I like to think these are more method than precise recipe. You can mix and match any fillings and toppings you like with success. … 

Read More »

Slice and Bake Pepperoni Pizza Puff Pastry Roll-Ups

Puff Pastry Pizza Roll-ups

Pepperidge Farm® Puff Pastry rolled up with pizza sauce, mozzarella, pepperoni and Parmesan inside. All the flavors of your favorite pizza surround by flaky, melt-in-your-mouth puff pastry. Pizza reinvented.

They’re the perfect make ahead appetizers for all your December entertaining! You can assemble them ahead of time, freeze them and pop them out as needed. Just slice and bake! No need to be stuck in the kitchen all day slaving over a hot stove…. 

Read More »

St. Louis-Style Pizza

St. Louis-Style Pizza

St. Louis-style pizza has a super thin crust topped with pizza sauce, provel cheese and Italian seasoning. It’s one of the quickest homemade pizzas you can make being the crust doesn’t have yeast in it and it takes all of 12 minutes to bake. If you have a pizza craving at six you can be eating a fresh, hot square of pizza by six-thirty. Craving abated. Faster than take-out…. 

Read More »

For More Delicious Recipes Check out my Index!

Pizza Dough Pretzels with Cheesy Pizza Dip

Making soft pretzels at home has never been easier! Store bought or homemade pizza dough makes some of the best pretzels you will ever taste. They bake up golden and crusty with tender, chewy middles that are just as good if not better than traditional pretzels.

Where there’s pizza dough let there be cheese! Mozzarella, Parmesan and cream cheese plus pizza sauce equals a gooey dip made purely for your dipping pleasure…. 

Read More »

Sicilian Christmas Pizza (Sfincione)

Sicilian Christmas Pizza (Sfincione)

Palermo Christmas pizza or Sfincione di San Giovanni is a special occasion treat served on the feast of San Giovanni, Christmas Eve, New Year’s Eve and Good Friday. Except in Palermo where it’s served all year around and from what I hear, is one of the most delicious street foods you can find there.

It’s unlike our traditional pizza with it’s thick, soft focaccia-style crust and mountain of bread crumbs covering the top. Two kinds of cheese are encased between: mozzarella and parmesan, along with a host of sweet, caramelized onions and a layer of thick tomato sauce.

I can’t vouch for the authenticity of this recipe. Thousands of miles span the gap between me and Sicily. I don’t have access to the same ingredients, like the cheese they might use called caciocavallo. And because I adapted this from King Arthur Flour, a company whose products and recipes I absolutely adore. But who are undoubtedly American in origin. But I do know this: eaten hot or cold straight from the fridge any hour of the day or night it is highly comforting and uniquely satisfying. Seeing as I don’t need a holiday to eat or make pizza. Of any kind.

Sicilian Christmas Pizza (Sfincione)

Christmas Pizza
(adapted from King Arthur Flour)
Crust
3 cups All-Purpose Flour (like King Arthur)
1 + 1/4 teaspoons salt
2 teaspoons instant yeast
2 tablespoons olive oil
3/4 cup + 2 tablespoons to 1 cup + 2 tablespoons lukewarm water*
Topping
3 large yellow onions, thinly sliced
olive oil, for sauteing
1 teaspoon brown sugar
Sea salt and fresh black pepper
28-ounce can chopped or diced tomatoes
3 or 4 anchovies, chopped, optional
1 pound mozzarella cheese, shredded
1 cup Parmesan cheese, grated
2 + 1/2 cups dried bread crumbs, like Panko or seasoned Italian
6 tablespoons olive oil
2 teaspoons oregano, divided

1. Combine all of the crust ingredients and mix and knead to make a smooth, soft dough, using a stand mixer, bread machine, or your hands.

2. Place the dough in a lightly greased bowl and allow it to rise until puffy about 90 minutes.

3. While the dough rises get your toppings ready. Fry the onions in a large skillet over medium heat with a few tablespoons of olive oil, sugar, and season with salt and pepper. Stir every five minutes until browned, about 25-30 minutes.

4. Add in the tomatoes, anchovies and a teaspoon of oregano, simmer for 20 minutes. Turn off heat and allow to cool.

5. Stir together the bread crumbs, oil and oregano, set aside.

6. Spray a large rimmed baking sheet (a 13″ x 18″ half sheet pan) with non-stick spray. Drizzle it with olive oil, tilting the pan so the oil spreads out a bit.

7. Gently deflate the risen dough, and stretch it into an oval in your hands. Put it on the baking sheet and gently knead and stretch it out to fit the pan. If you have a hard time stretching it leave it alone for five minutes and try again.

8. Cover the dough, and let it rise again for about 90 minutes.

9. Preheat oven to 425 degrees F. Uncover the dough and sprinkle the mozzarella evenly over top, then spread the tomato/onion sauce over top, sprinkle with Parmesan, then the bread crumbs.

10. Bake the pizza for 35 minutes, or until the crust and crumbs are brown. Remove from the oven and let set for 5 minutes before slicing. To keep the crust crispy cut pizza in half or in quarters and place on a wire cooling rack. Slices can be cut with kitchen shears. Serve hot or cold.

*Use the lesser amount in summer (or in a humid environment), the greater amount in winter (or in a dry climate), and somewhere in between the rest of the year, or if your house is climate controlled.

Printable Recipe

Sicilian Christmas Pizza (Sfincione)

I’m floored. And thrilled. Because I’ve made it to Round Seven in Project Food Blog! Happy dance. I can’t thank-you enough! Really. But I’ll try. Thank-you, thank-you, thank-you! How’s that? xoxo

I’m sending this to the Hearth & Soul blog hop hosted by Heather of Girlichef!

foodie_views_link_url = ‘BLOG_POST_URL’;
foodie_views_submit_or_vote();

Bookmark and Share

For More Delicious Recipes Check out my Index!

Cannoli Dessert Pizza and Chocolate Cannoli Pizzettes

Cannoli Dessert Pizza

Challenge #5 Prompt: One recipe, 100 variations! We’re challenging each of you to put your own spin on the same recipe. How you do it is up to you. Will you try out some molecular gastronomy techniques? Share a super-secret trick? Or re-envision the dish from a different perspective? For the purpose of this contest and challenge, we are defining pizza as having a solid base, a sauce and at least one topping.

For this round of Project Food Blog we are challenged to re-think pizza in a recipe remix. I brainstormed all week long about every imaginable pizza you can think of. And some you would never think of.  Like turkey, cranberry and stuffing pizza. Eww. Then I turned my attention to the dessert pizza. And the beloved cannoli. Cannoli dessert pizza was born.

Italian Cannoli Dessert Pizza

Cannoli, an Italian dessert pastry, are made of fried tubes of dough that are stuffed with a sweet ricotta cream typically flavored with citron, pistachios, mini chocolate chips, candied cherries or orange peel. Growing up in my Italian-American family they were special treats, reserved for holidays like Easter and Christmas.

Cannoli Fillings

The first thing I did was experiment with crusts. I made a giant, soft, buttery cookie and quickly determined it wasn’t enough like pizza. I moved on and made a baked crust out of cannoli dough but the texture was off. I went on a search for sweet pizza dough and happened upon Mary Anne Esposito’s sweet dough recipe in her book What You Knead. It was then that the ‘click’ went off. And I started to believe. I also found inspiration for my second dessert there, in her Iris cookies.

The sweet crust is made from a soft, buttery, eggy yeast dough that I found real easy to work with. Because of the butter, eggs and milk in it, a three hour rise is required, longer than traditional pizza dough, so it takes some planning. You also need to plan ahead for the filling which requires draining the ricotta of it’s liquid overnight or at least 5-6 hours in advance.

Cannoli Filling

Cannoli cream in Italy is made with very creamy, sheep’s milk ricotta, an ingredient that is hard to find here in the U.S. For that reason I use a mixture of ricotta and mascarpone; a rich, creamy, mild cheese you can find in the specialty cheese section of your market. The filling is flavored with vanilla extract, a small amount of cinnamon and orange zest. It is the true star of the show.

I made my own cannoli for this but I recommend buying the shells pre-made. They are time-consuming to make and because they’re not a central part of the recipe store-bought will work fine. If you do decide to make them, the technique I used was to cut them into triangles like tortilla chips before frying.

Chocolate Cannoli Pizzettes

To assemble both the cannoli pizza and the chocolate cannoli pizzettes the dough is cooked first with an egg wash that gives them a crusty barrier to help prevent them from becoming soggy. Once cooled the cannoli cream is generously spread over top, followed by the grated chocolate and the toppings. They are easy to personalize with your favorite toppings, pile them on or use them sparingly, it’s entirely up to you. The two recipes are interchangeable, meaning you can make either one into one large pizza or into pizzettes.

Italian Cannoli Pizza

Iris or Sicilian Ricotta and Chocolate Pies are typical Sicilian street food similar in some ways to doughnuts. They are made like ravioli with two rounds of dough pressed together and a filling of ricotta cheese flavored with orange and lemon, and pieces of chocolate. They are coated in crunchy bread crumbs and cinnamon.

I took the flavors from the Iris and made them into pizzettes. Tiny pizzas. Sugar replaces the bread crumbs and cinnamon normally found on the crust. Cannoli crumbs sprinkled over top fill-in for the bread crumbs. The cannoli filling is flavored with both lemon and orange zest. The toppings are a sprinkle of cinnamon, grated semi-sweet chocolate, cannoli crumbs and candied cherries.

Chocolate Dessert Pizzettes

Cannoli Dessert Pizza

Rating: 51

Yield: 1 (about 16-inches) pizza

Cannoli Dessert Pizza

INGREDIENTS:

1 + 1/3 cups ricotta cheese, drained overnight*
2 cups mascarpone cheese
1 teaspoon vanilla extract
1/2 teaspoon cinnamon
1 cup confectioners’ sugar, sifted
orange zest from 2 oranges
1 egg, beaten
butter, for greasing pan
granulated sugar
Toppings:
white chocolate, grated, 4 ounce bar
cannoli shells, crumbled, about 2/3 cup
mini chocolate chips, about 1/3 cup
glace cherries, cut in half, about 1/3 cup
pistachio nuts, crushed, about 2/3 cup

INSTRUCTIONS:

  1. Make the sweet dough, while it rises prepare the filling and toppings.
  2. In a medium mixing bowl use a hand mixer to beat the ricotta and mascarpone together until fluffy. Beat in vanilla extract and cinnamon. Beat in sugar a third at a time until thick and fluffy. Stir in orange zest. Cover and refrigerate.
  3. When dough is ready preheat oven to 350 degrees F. Butter a pizza pan and sprinkle lightly with sugar. Roll out dough on a floured board to fit pizza pan or use Peter Reinhart’s method . Brush with egg wash. Bake for 15-18 minutes until golden brown on top and bottom. Remove from oven and cool completely.
  4. Spread filling evenly over top. Sprinkle evenly with white chocolate, followed by pistachios and cannoli crumbs. Scatter chocolate chips and then randomly place cherries about two inches apart over top.
  5. Cut into wedges to serve. Keep refrigerated.
  6. *Drain ricotta overnight in the refrigerator using a mesh wire strainer set over a bowl lined with cheesecloth or a paper towel.

Notes:

Copyright ©2013 Cinnamon Spice and Everything Nice by Reeni Pisano All Rights Reserved

http://www.cinnamonspiceandeverythingnice.com/cannoli-dessert-pizza-and-chocolate-cannoli-pizzettes/

Chocolate Cannoli Pizzettes

Rating: 51

Yield: 5 - 6 pizzzettes

 Chocolate Cannoli Pizzettes

INGREDIENTS:

1 + 1/3 cups ricotta cheese, drained overnight*
2 cups mascarpone cheese
1 teaspoon vanilla extract
1 cup confectioners’ sugar, sifted
orange zest from 1 orange
lemon zest from 1 lemon
1 egg, beaten
butter, for greasing pan
granulated sugar
Toppings:
cinnamon
4 ounces semi-sweet or bittersweet chocolate, grated
cannoli shells, crumbled, about 1 cup
glace cherries, sliced in half, about 1/4 cup

INSTRUCTIONS:

  1. Make the sweet dough, while it rises prepare the filling and toppings.
  2. In a medium mixing bowl use a hand mixer to beat the ricotta and mascarpone together until fluffy. Beat in vanilla extract. Beat in sugar a third at a time until thick and fluffy. Stir in orange and lemon zest. Cover and refrigerate.
  3. When dough has risen preheat oven to 350 degrees F. Butter a sheet pan or a 6-inch cast iron skillet and sprinkle lightly with sugar.Divide dough into 5-6 equal pieces and form into balls. Roll out on a floured board or use Peter Reinhart’s method . Brush with egg wash and sprinkle all over with sugar paying close attention to the edges. Bake for 12-14 minutes until golden brown on top and bottom. Remove from oven and cool completely.
  4. Divide and spread filling evenly over each one. Sprinkle with cinnamon and chocolate, followed by cannoli crumbs. Place a few cherries in the center of each one. Keep refrigerated.
  5. *Drain ricotta overnight in the refrigerator using a mesh wire strainer set over a bowl lined with cheesecloth or a paper towel.

Notes:

Copyright ©2013 Cinnamon Spice and Everything Nice by Reeni Pisano All Rights Reserved

http://www.cinnamonspiceandeverythingnice.com/cannoli-dessert-pizza-and-chocolate-cannoli-pizzettes/

Cannoli Dessert Pizza and Pizzettes

Pizza Pot Pies

Pizza Pot Pies

Two classics come together to make these hearty and delicious pizza pot pies. Baked in individual ramekins, they are covered in a crispy, golden crust made of pizza dough brushed with olive oil and sprinkled with Parmesan cheese. Tucked inside are some of my favorite pizza toppings including sliced Italian sausage, black olives, onions, and peppers doused generously with tomato sauce and plenty of mozzarella cheese. Like ‘deconstructed’ pizzas.

By improvising on the filling ingredients they can be easily personalized to suit any taste or craving. They are a great vehicle for reinventing leftovers whether it’s using traditional pizza toppings or more creative and modern ones. Some ideas to get you started: meatballs, chicken and broccoli, pepperoni, salami, ham and pineapple, bacon, chorizo. cooked ground beef, roasted vegetables, eggplant, artichokes, cubed potatoes, roasted red peppers, garlic and sun-dried tomatoes. You can even play around and use different cheeses like provolone or ricotta and use an alternative sauce like alfredo.

These will become a favorite for everyone! Especially kids, who will have fun digging a ‘hole’ through the crust to get to the toppings filling below. Homey and comforting, these will fill your home with mouth-watering smells and put an entirely new twist on pizza night.

Pizza Pot Pies

Pizza Pot Pies
(inspired by Giada De Laurentiis)

16 ounces Italian sausage links, hot or sweet
olive oil, for sauteing and brushing over top
1 onion, diced
1 bell pepper, diced
1 teaspoon oregano
1/2 teaspoon sea or kosher salt
1/8 teaspoon black pepper
1 can black olives, chopped
2 + 2/3 cups tomato sauce
2 + 2/3 cups mozzarella cheese, shredded
1 pound pizza dough, recipe to follow, or store-bought
olive oil, for brushing over top
Parmesan cheese, for sprinkling over top

1. Preheat oven to 400 degrees. Grease a 9×13 inch baking pan and add sausage links. Roast for 25 minutes or until cooked through. Remove to cutting board. When cool enough to handle, cut into thin slices.

2. To a large skillet add enough oil to thinly coat bottom, add onion and green pepper. Saute until tender. Add oregano, salt, pepper and the sausages, combine well and remove from heat.

3. On a floured counter top  or cutting board divide dough into 4 pieces, stretch or roll out with a rolling pin into circles an inch or two larger than the ramekins.

4. Grease 4-10 ounce oven-proof ramekins including outer rim. Add 1/3 cup sauce to bottom of each, followed by 1/3 cup mozzarella. Divide sausage mixture evenly between them. Cover with a 1/3 cup sauce, followed by 1/3 cup cheese. Divide olives evenly between them. Place dough circles over top and stretch over the sides pressing down to seal them.

5. Brush tops with olive oil and sprinkle with Parmesan. Cut slits in the top for steam to escape. Bake 20-25 minutes until tops are golden brown. Let set for five minutes before serving.

Pizza Dough

2 + 1/2 cups all-purpose flour, plus more for dusting
1 teaspoons sugar
2 and 1/2 teaspoons active dry yeast
1 cup warm water
2 teaspoons olive oil
1 teaspoon salt

1. Dissolve the yeast in 1/2 cup warm water and add sugar. Place in a warm spot for a few minutes then check to make sure the yeast is active. It should be bubbly – leave it until it has doubled in size about ten minutes.

2.In a large bowl add the flour and make a well in the middle for the yeast mixture and water. Add the other 1/2 cup of warm water, oil, the yeast mixture and the salt. Stir until everything is incorporated and then start working the dough using your hands. Knead the dough on a floured board until smooth and elastic about three minutes.

3. Place the dough in a well-oiled bowl and cover with saran wrap or a thin kitchen towel. Set in a warm place to rise about 1 and ½ hours or until dough is doubled in size.

4. Punch down and knead the dough again for a few minutes on a floured board. Use your hands/fist to stretch the dough to fit your pizza pan, if you have trouble stretching the dough let it relax for ten minutes.

Printable Recipe

Pizza Pot Pies

foodie_views_submit_or_vote();

Bookmark and Share

You may also like:
Pan-Fried Red Potato and Beef Tacos
Mozzarella Stuffed Meatballs
Mini Meatball Chili