Category: Pizza

Individual Shrimp and Feta Pizzas on Mini-Naan Flatbread (Baby Naan Pizza)

Individual Shrimp and Feta Pizzas on Mini-Naan Flatbread (Baby Naan Pizza)

Americans consume more than 3 billion pizzas a year. 

The U.S. Department of Agriculture released a report showing that 13% of Americans eat pizza on any given day and over a quarter of young males are eating it daily.

info courtesy restaurantmealprices.com

I’m wondering how many are homemade? A minute fraction?  (If you’d like, take a little class right here on the blog and make your own “regular” pizza right in your kitchen just like my student in the photo below.)

Continue reading “Individual Shrimp and Feta Pizzas on Mini-Naan Flatbread (Baby Naan Pizza)”

Grilled Mini-Naan Pizzas with Caramelized Onions and Gruyere Cheese

Grilled Mini-Naan Pizzas with Caramelized Onions and Gruyere Cheese

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If you google caramelized onions and gruyere, you come up with boo coo hits.  It’s a great pairing and if you lust after or think at all about French Onion Soup, you know this fact intimately.  Even on my Facebook feed in the last week, a stunning puff pastry tart with those same gorgeous ingredients kept surfacing.  I don’t know Jo-Anna Rooney, but she evidently blogs for Kendall-Jackson wines and came up with said oh-so-French tart. (Check out Jo-Anna’s tasty food when you get a chance.)
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And while I have no truck with puff pastry, I’ve been looking for a new starter made on the grill for my next cooking class…Make it All on the Grill!  Dave–husband and faithful sous–thought a flat bread pizza might be fun or maybe he just wanted pizza. The more I thought about it, the more I knew most of my students would make the dough in the class, but perhaps never again open a jar of yeast. (I’m sure this doesn’t include you!)  I loved the idea of taking Jo-Anna’s idea for a quick version of this quintessential French tart and adapting it to a grilled flatbread pizza of some sort. Continue reading “Grilled Mini-Naan Pizzas with Caramelized Onions and Gruyere Cheese”

Pizza Kebabs for The Big Game

Pizza Kebabs for The Big Game

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I looked on the blog for my work pizza kebab “recipe” the other day–thinking it would be great for Super Bowl snacks– and couldn’t find it. I had posted it on Facebook, but hadn’t blogged it. Perhaps because you might not really need a recipe for pizza kebabs. On the other hand, you might never have thought of them either.  I had to search out the photo, get the date, and save it to iPhoto as I hadn’t even kept it. A very sorry management practice!

For part of 2014 and nearly all of 2015, I worked as a Jenn-Air and Dacor chef, demonstrating and teaching cooking techniques at the local high-end appliance store.  It was mostly great fun and one of the things that most interested me was the need to invent quick attractive-to-the-masses recipes.

cropped-cropped-wp_20150429_008.jpgWhile I often teach a cooking class about pizza, I couldn’t figure out how to fit it into the time frame of my weekly demonstration. (And yes, in the class you do get to eat your work.  You also take dough home to try it out in your own kitchen. See below. I teach 1/2-sheet pan pizza-making. No special equipment needed. Feeds a bunch.) Continue reading “Pizza Kebabs for The Big Game”

Pizza at Home with a Stellar Salad Class–No Special Equipment Needed

Pizza at Home with a Stellar Salad Class–No Special Equipment Needed

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I’m not the best pizza maker in the family; that honor goes to my son Sean, who makes the most delicious pizza I’ve ever eaten.  Since pizza is my favorite food, that’s saying a lot.  So if I can make good pizza at home, anyone can. I’ve taught or made pizza to and with a few folks including parents and kids over the years and they, in turn, have made it with family and friends as it’s a fun group project. It’s simple for the solo cook as well. I made the first grilled pizza I ever saw back in the mid ’80s.  And you? Always wanted to make pizza? Frightened off by words like yeast or wood-fire?  Have an oven and a rimmed sheet pan?  You’re in business, about to eat well, and this post is for you!

Food and health guru, writer Michael Pollan is fond of saying,

“Eat all the junk food you want as long as you cook it yourself.”

While pizza isn’t exactly junk food as it’s often full of good things, it is highly caloric for the nutrition available. It’s also really easy to chow down on it.  If you make it yourself, you’ll be careful about how much you eat because you had to make it! Try making the salad first and eating it while the pizza bakes. You’ll eat less pizza.  Do include the kids: get them in on the baking; they love to make pizza and you’ll add a great skill to their arsenal of abilities. To say nothing of the positive memories.

This pizza, based on a Tyler Florence recipe, makes 12 or 15 pieces –enough for 4 to 6 people–and goes from start of dough to ready-to-eat in about an hour and a half.  Maybe less.  The dough recipe makes enough for two pizzas, so you could be prepping a second while the first bakes if you have a crowd.  It uses no special equipment like a pizza stone or pizza peel. In fact, if you don’t have a pizza cutter (the little gizmo handle with a spiffy wheel at the end), you are not in trouble; a knife works fine and perhaps better. You’ll need a large bowl, measuring cups and spoons, a saucepan, a jellyroll or half-sheet pan (2 for $8.99 at COSTCO), and a stove with an oven.  If you have  a standing electric mixer like a Kitchen Aid, that will help make the dough, but if not, your hands and arms will work just as well and you won’t have to lift weights that day. I give directions for both methods. You can also pick up fresh dough from your local pizza place or the grocery store (check refrigerated section), but it’s just as fast and much cheaper to make it.

If you’re not in tonight’s class, try this at home and join us that way:

Continue reading “Pizza at Home with a Stellar Salad Class–No Special Equipment Needed”

IMG_7609

I’m not the best pizza maker in the family; that honor goes to my son Sean, who makes the most delicious pizza I’ve ever eaten.  Since pizza is my favorite food, that’s saying a lot.  So if I can make good pizza at home, anyone can. I’ve taught or made pizza to and with a few folks including parents and kids over the years and they, in turn, have made it with family and friends as it’s a fun group project. It’s simple for the solo cook as well. I made the first grilled pizza I ever saw back in the mid ’80s.  And you? Always wanted to make pizza? Frightened off by words like yeast or wood-fire?  Have an oven and a rimmed sheet pan?  You’re in business, about to eat well, and this post is for you!

Food and health guru, writer Michael Pollan is fond of saying,

“Eat all the junk food you want as long as you cook it yourself.”

While pizza isn’t exactly junk food as it’s often full of good things, it is highly caloric for the nutrition available. It’s also really easy to chow down on it.  If you make it yourself, you’ll be careful about how much you eat because you had to make it! Try making the salad first and eating it while the pizza bakes. You’ll eat less pizza.  Do include the kids: get them in on the baking; they love to make pizza and you’ll add a great skill to their arsenal of abilities. To say nothing of the positive memories.

This pizza, based on a Tyler Florence recipe, makes 12 or 15 pieces –enough for 4 to 6 people–and goes from start of dough to ready-to-eat in about an hour and a half.  Maybe less.  The dough recipe makes enough for two pizzas, so you could be prepping a second while the first bakes if you have a crowd.  It uses no special equipment like a pizza stone or pizza peel. In fact, if you don’t have a pizza cutter (the little gizmo handle with a spiffy wheel at the end), you are not in trouble; a knife works fine and perhaps better. You’ll need a large bowl, measuring cups and spoons, a saucepan, a jellyroll or half-sheet pan (2 for $8.99 at COSTCO), and a stove with an oven.  If you have  a standing electric mixer like a Kitchen Aid, that will help make the dough, but if not, your hands and arms will work just as well and you won’t have to lift weights that day. I give directions for both methods. You can also pick up fresh dough from your local pizza place or the grocery store (check refrigerated section), but it’s just as fast and much cheaper to make it.

If you’re not in tonight’s class, try this at home and join us that way:

Continue reading “Pizza at Home with a Stellar Salad Class–No Special Equipment Needed”

IMG_7609

I’m not the best pizza maker in the family; that honor goes to my son Sean, who makes the most delicious pizza I’ve ever eaten.  Since pizza is my favorite food, that’s saying a lot.  So if I can make good pizza at home, anyone can. I’ve taught or made pizza to and with a few folks including parents and kids over the years and they, in turn, have made it with family and friends as it’s a fun group project. It’s simple for the solo cook as well. I made the first grilled pizza I ever saw back in the mid ’80s.  And you? Always wanted to make pizza? Frightened off by words like yeast or wood-fire?  Have an oven and a rimmed sheet pan?  You’re in business, about to eat well, and this post is for you!

Food and health guru, writer Michael Pollan is fond of saying,

“Eat all the junk food you want as long as you cook it yourself.”

While pizza isn’t exactly junk food as it’s often full of good things, it is highly caloric for the nutrition available. It’s also really easy to chow down on it.  If you make it yourself, you’ll be careful about how much you eat because you had to make it! Try making the salad first and eating it while the pizza bakes. You’ll eat less pizza.  Do include the kids: get them in on the baking; they love to make pizza and you’ll add a great skill to their arsenal of abilities. To say nothing of the positive memories.

This pizza, based on a Tyler Florence recipe, makes 12 or 15 pieces –enough for 4 to 6 people–and goes from start of dough to ready-to-eat in about an hour and a half.  Maybe less.  The dough recipe makes enough for two pizzas, so you could be prepping a second while the first bakes if you have a crowd.  It uses no special equipment like a pizza stone or pizza peel. In fact, if you don’t have a pizza cutter (the little gizmo handle with a spiffy wheel at the end), you are not in trouble; a knife works fine and perhaps better. You’ll need a large bowl, measuring cups and spoons, a saucepan, a jellyroll or half-sheet pan (2 for $8.99 at COSTCO), and a stove with an oven.  If you have  a standing electric mixer like a Kitchen Aid, that will help make the dough, but if not, your hands and arms will work just as well and you won’t have to lift weights that day. I give directions for both methods. You can also pick up fresh dough from your local pizza place or the grocery store (check refrigerated section), but it’s just as fast and much cheaper to make it.

If you’re not in tonight’s class, try this at home and join us that way:

Continue reading “Pizza at Home with a Stellar Salad Class–No Special Equipment Needed”

50 Women Game-Changers in Food – #49 – Soraya Darabi & Alexa Andrzejewski

50 Women Game-Changers in Food – #49 – Soraya Darabi & Alexa Andrzejewski

bbq chicken pizza from the happy gnome, st. paul, minnesota

Actually, this is Alyce’s BBQ Chicken Pizza!

 As a girl who loves to take pictures of food (it only started out with wanting to write about it), I don’t know how I missed being involved in Foodspotting, a website and way of life devoted to not just sharing the names of good restaurants (with our now ubiquitous and often ambiguous reviews), but to sharing the best dishes at those restaurants.  Oddly enough, in the whirl around the net, I guess I had signed up on Foodspotting, but never got around to actually participating.   So, in order to write my post for our group-blogging of Gourmet Live’s 50 Women Game-Changers in Food   (#49, Soraya Darabi & Alexa Andrzejewski, ) this week,  I had to go on the Foodspotter’s website and see what it was all about.

Continue reading “50 Women Game-Changers in Food – #49 – Soraya Darabi & Alexa Andrzejewski”