Pizza with Roasted Pepper and Garlic, Sun-dried Tomatoes, and Sautéed Vinaigrette Onions
- At February 28, 2010
- By megan
- In mozzarella cheese, pizza, pizza dough, roasted garlic
2
I am cutting back a bit on my whole wheat craze by using less whole wheat flour and more unbleached all purpose flour in my baking. To be honest, the difference is noticeable.
For this pizza, I altered my Whole Wheat Pizza Crust recipe just a little and I think I prefer it this way. Click on my whole wheat pizza crust link to follow the recipe. I made the following change with the flour: 2 cups unbleached white flour, 1.5 cups whole wheat flour.
Here are my toppings:
- roasted red pepper
- sun-dried tomatoes packed in olive oil
- roasted yellow tomatoes
- roasted garlic
- 1 cipollini onion, sliced into slivers, sauteed in olive oil until golden and then tossed in a little balsamic vinegar
- fresh mozzarella cheese
And, of course, freshly grated parmesan and wine (I had an Oregon Pinot Noir).
Pizza with Peppers, Mushrooms, Tomatoes, and Cheese
- At December 19, 2009
- By megan
- In mozzarella cheese, Peppers, pizza, tomatoes
- 0
I love making pizza on Friday nights. I had some of my Whole Wheat Pizza Dough in the freezer, so I thawed it for a couple hours and made a quick pizza with some ingredients we had on hand. This is not one of my fancier pies, but it was really good.
After rolling out the dough, I brushed the pie with olive oil and added chopped garlic and shallot, sliced onions, sliced mushrooms, and green peppers. I baked this at 425 for 10 minutes.
After 10 minutes, I removed the pie and added sliced tomato, fresh basil, and fresh mozzarella cheese. I baked it another 5-7 minutes and it was a delicious thin-crust dinner.
Parmesan Stuffed Crust Pizza
- At December 6, 2009
- By megan
- In caramelized onion, Feta Cheese, pizza, pizza dough, roasted garlic
- 0
When I rolled out my pizza dough, I realized there was way more dough than I usually use for one pizza. So, I rolled it thin and decided to stuff the crust with heaping spoonfuls of shredded parmesan cheese.
Follow my recipe for whole wheat pizza dough. I added some dehydrated shallots to the dough this time, just to make it a little different. When the dough is done, roll it out, put shredded parmesan cheese all around the edge (about an inch in from the edge) and roll the crust over the cheese, tucking it in all around the edges. Brush with olive oil, and add toppings. I used caramelized onions, roasted red peppers (from a jar), artichoke hearts, roasted garlic, sun dried tomatoes, and feta cheese.
Bake at 425 for 10-15 minutes, depending on the thickness of your crust. Check after 7 minutes or so and lower the temp a little if it is getting too brown yet seems soggy in the middle. Enjoy.
Mushroom and Pepper Pizza, Two Ways
- At July 5, 2009
- By megan
- In favorites, Hazel Dell, Mushrooms, pizza
- 0
This pizza was nearly perfect. Follow my recipe for Whole Wheat Pizza Dough. The toppings really stand out on this pizza.
Ingredients:
- 1/2 pound mixed mushrooms from Hazel Dell. If you do not live in or near Boulder, CO, look for a supplier of fresh mushrooms near you. Store-bought mushrooms just aren’t the same.
- 1 green pepper
- 2 cloves garlic
- 1/3 cup olive oil
- Feta cheese
- Swiss cheese
- fresh ground black pepper
For the topping-
Wash and slice the mushrooms and pepper. Heat a couple tablespoons of the olive oil in a pan and add the mushrooms. Let these start to cook down for a few minutes before adding the garlic and pepper slices. After 8-10 minutes, remove this from the heat and strain the mushrooms from their juices.
Spread the rest of the olive oil over the rolled-out pizza dough. Cover the pizza with the mushroom mix and start to bake it at 425 for 5-7 minutes. Remove the pizza and add the cheese. I did half feta and half swiss, but it could easily be all of one or the other cheese. Continue to bake another 5 minutes or so until the crust is done and pizza can easily come off the pizza stone. Grind some fresh black pepper and enjoy.
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