So good! I know it sounds weird – it’s so yummy you will thank me! The perfect fall pizza pie.
- 1 pizza crust (several recipes to choose from on the blog)
- 8 oz Gruyere, grated
- 8 oz butternut squash, peeled and sliced thin
- 1 Meyer lemon, sliced thin
- Sage leaves
- Truffle or olive oil
Preheat oven to 500 with pizza steak or stone inside.
Bring a small pot of water to a boil, add lemon slices and blanch for 2 minutes. Remove from water and set aside.
Roll out dough, drizzle with olive or truffle oil. Top with 3/4 cheese, butternut squash, lemons, sage and the remaining cheese.
Bake for 8 minutes or until crust in brown and cheese is melted.
I tend to make pizza on Friday night and generally it is a last ditch effort to clean out the fridge. This week I had some left over boiled potatoes from chorizo tacos and green garlic. The two together are wonderful!
1 bulb green garlic, sliced thin
½ lb new potatoes, boiled and choped
1 tbps chopped fresh rosemary
¼ c freshly grated Parmesan
1 ball of mozzarella
Preheat oven with pizza stone inside to 450.
Roll out dough, drizzle with olive oil. Top with slices of mozzarella, garlic, potatoes, rosemary, pepper, salt and parm.
Bake for 10 min until cheese is melted and crust is brown.
This pizza is so good! Pesto, pine nuts and lots of cheese. I did not measure when I made this – so this is rough feel free to adjust.
1 pizza dough
1/4 c pesto
1/4 c ricotta
1 ball mozzeralla, sliced
Preheat oven to 500 with pizza stone or steal inside.
Roll out dough. Drizzle with a little olive oil. Place sliced mozzarella with space between slices on dough. Place TBSP scoops of ricotta between the mozz slices. Drizzle with pesto.
Bake for 8 – 10 min u ok cheese is melted and crust is brown.
Top with pine nuts.
This crazy pizza just came to me last night! I really thought it would be fun to put kimchi on a the corn meal crust, and American cheese, spam and some fresh pineapple just seemed like the perfect accompaniment. Don’t hate me because I love spam.
1 cornmeal crust or regular pizza
4 – 8 slices america cheese
1/2 c kimchi, drained and chopped
1/2 spam, cubed and cooked crispy
1/2 c fresh pineapple, chopped
Preheat oven to 450.
If using regular pizza dough roll it out. Top with american cheese, kimchi, crispy spam and pineapple. Bake until cheese is melted and crust is crispy.
Serves 2 – 4.
It’s no secret I have a serious asparagus problem. Trust me of you had access to asparagus this fresh you would have a problem too!! If you are not a fan, the season is almost over so indulge me a couple weeks more. The combo of green garlic and asparagus is a match make in heaven.
10 oz thin asparagus spears, cut into 1 inch pieces
2 green garlic, shredded using the coarse side of a box grater
10 oz mozzarella cheese, shredded
1 pizza dough
Preheat over to 500 with a baking steel or pizza stone inside.
Roll out dough. Drizzle with olive oil. Top with green garlic, cheese, and asparagus.
Bake for 8 – 10 minutes until the crust is brown and cheese is bubbling.
We had some amazing pepperoni come in our Mantry box (I need to get more now) this is the pizza I came up with to honor it choke full of spring goodness.
- 1 ball of pizza dough
- Olive oil
- 1 bag 4 cheese blend of white cheese Trader Joe’s
- Thick slices pepperoni or regular
- 4 garlic scapes sliced thin
- 4 spring onions sliced thin
- 1/4 c mozzarella cheese, grated
Preheat oven to 500 with baking steel or pizza stone inside.
Roll out dough. Drizzle with olive oil, tops with garlic scapes, 4 cheese blend, pepperoni, onions and mozzarella.
Bake 5 – 8 minutes until crust is crispy and cheese is starting to brown.
This pizza is amazing! Gorgonzola, sweet proscuitto and peppery arugula!
1 pizza dough
4 oz gorgonzola, crumbled
4 oz Proscuitto, torn into small pieces
4 oz arugula
Preheat oven with baking steel or pizza stone for 30 minutes at 500 degrees.
Roll out dough. Drizzle with olive oil, top with Gorgonzola and proscuitto.
Bake until crust is crispy and Gorgonzola melts. Top with arugula and drizzle with balsamic glaze.