This recipe is a perfect and easy pizza for cold winter nights! The roasted vegetables are a mix of red potatoes, butternut squash, onions and carrots baked in the oven until tender. The mozzarella and ricotta go very well with the veggies. The vegetables are seasoned simply with fresh rosemary and garlic. I like to pre-bake the pizza dough crust before adding any of the other ingredients just to ensure that the crust is cooked through and not too soggy. I really liked how all the veggies worked so well together so I will definitely be having this again sometime!
This pizza is layered with roasted potatoes, caramelized onions, bacon, and topped with Fontina cheese. The potatoes are tossed with fresh rosemary and olive oil, then roasted in the oven until brown and just crispy. My technique for making pizza is to pre-bake the pizza dough and broil for several minutes to melt the cheese. This recipe lends itself well to this technique since all of the toppings are cooked prior to baking. The rosemary potatoes with the caramelized onions and bacon were an extra delicious trio. The result was really tasty and ended up being a great Fall recipe.
I bet everyone since the coming of the internet has thought of a great idea, searched for it and realized a lot of people had the same idea. This pizza was practically an epiphany for me: “…a vodka sauce pizza?” The recipe for the sauce makes enough for the pizza plus a little extra for any future pasta nights. I chose the margherita style pizza because I thought it would work best with the vodka sauce and not mask the flavor of it. The fresh mozzarella, thin crust, and basil leaves were the perfect accompaniments to the vodka sauce. After I had finished enjoying the pizza I couldn’t wait to make a post about it. It turns out other people thought the same thing! I don’t mind though..sometimes good ideas start from all over.
The grilled lemongrass chicken was so good that I wanted to have those flavors again. Instead of repeating that same meal, I used an entirely different format for those flavors–a pizza! I decided to make the cashew butter dip as the sauce for the pizza along with an assortment of tasty toppings. I tried something new and added roasted red peppers for color and flavor. The grilled chicken was great with the red peppers and cashew sauce. I topped the pizza with fresh mozzarella, jalapenos, cilantro, and bean sprouts which added a nice freshness and crunch. The cashew sauce is rich so it only needs a thin layer of sauce on the bottom. All the flavors worked great together and it was fun to eat the same dish in a whole new way!
Butternut squash is a food that can be surprisingly versatile. So far I have enjoyed it in a variety of recipes but this pizza is by far one of the best. The squash is coated in olive oil, sage and rosemary and baked until soft. The onions sauteed in balsamic vinegar and brown sugar provide a nice balance of sweet and tart. Those flavors work really well with the squash and smoky pancetta. As for the cheese, I used Mozzarella but I would guess that Fontina cheese would be fine too. I also scooped some of the seeds out of the squash to roast in the oven which I used as a final topping. They taste just like pumpkin seeds and it was a really nice last minute addition on the pizza. I wouldn’t use a lot of salt on this recipe as the pancetta is naturally on the salty side and roasting the seeds with salt provides enough flavor for the rest of the pizza. The result was a great pizza with flavors that complimented each other really well.
When I made Parmesan and Rosemary Focaccia bread a few days ago I looked at the flat dough and I couldn’t help but think of a pizza crust. I kept thinking about how great it would be to make a pizza out of this bread and load it with tasty toppings. I relayed the idea to John and we brainstormed toppings to go on a focaccia pizza. I thought that real tomatoes instead of a sauce would be better since focaccia is traditionally a sandwich bread. John had the great idea of roasting them in the oven for 20 minutes with olive oil and garlic, giving the tomatoes an almost sun-dried flavor. We also decided that pouring a little mixture of olive oil and balsamic vinegar on the crust would be a great way to infuse the balsamic vinegar into the dough. The crust was then pre-baked to get it nice and crispy. To add some smoky flavor I tossed on some pancetta which was sauteed for a few minutes with garlic. The pancetta is fairly salty so I would recommend not adding any extra salt to this pizza. The pizza turned out really well and I can’t wait to make this again!
The grown-up version of the popular snack for kids–english muffin pizzas! I liked this bite-sized take on the classic Margherita pizza a lot. I tried several different ways of adding the basil: underneath the cheese, on top and cooked, on top and raw. My favorite of those was the middle–on top of the cheese and cooked for just a few minutes. It was the most flavorful and left the basil fresh and green. I only had sourdough english muffins and those worked out fine.
It took some convincing for my Italian, east-coast born, boyfriend to go along with a pizza recipe that requires barbeque sauce, not tomato sauce. After he tasted it though I didn’t have to do anymore convincing. The flavors of this recipe were very good. The tangy barbeque sauce was a nice compliment to the sweet onions. I used Fontina cheese, but you can make it with blue, gouda, feta or mozzarella cheese as well.
This is a very basic pizza crust recipe. It’s pretty much impossible for me to form pizza dough into perfect circles so I just cut any extra dough hanging off the pan with a clean scissors. I like to get the dough really thin by holding it up with 2 hands and rotating it vertically in the air.
I had an older post with this same recipe but as with the nature of almost every recipe I have used it has turned out a little bit differently this time around. I had some fresh mozzarella and parmesan leftover in the fridge so I added those in. I didn’t have any capers this time which was too bad. They are very nice on this pizza.
I like the thin crust style of this pizza and the flavor of the roasted orange and yellow peppers. Roasting the peppers beforehand intensifies their flavor. Instead of leaving the skins on I removed them. I think I like this version better–some of the bitterness of the blackened pepper was removed when I took away the skin. The fontina and parmesan with the addition of fresh mozzarella gave the toppings a melty softness that was very tasty. I went the lazy route and used a pre-made dough from the grocery again. I like to use the whole wheat dough sold in a package (not a can). One of these days I will try a pizza crust from scratch.