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Fast & Easy Dinner: Roasted Garlic White Pizza

partysugar — Fri, 23 Oct 2009 08:00:16 -0700

After a long week, there's nothing like heading home to a delicious dinner and a glass of good wine. When I'm stressed out, I find cooking relaxing - especially if I'm making something like a roasted garlic white pizza.

Instead of a classic tomato sauce, this pizza is slathered with a paste made from roasted garlic. It's then topped with spinach, bacon, ricotta, and mozzarella. Talk about a scrumptious pie! To kick-start your weekend with this dish, get the recipe and read more.

Roasted Garlic-and-Spinach White Pizza
From Everyday With Rachael Ray

Ingredients

12 cloves garlic, unpeeled
4 teaspoons extra-virgin olive oil
1 tablespoon cornmeal
12 ounces refrigerated pizza dough
2 slices bacon, cut into 1-inch pieces
One 10-ounce package frozen spinach, thawed and squeezed dry
Salt and pepper
1 cup ricotta cheese
3/4 cup shredded mozzarella cheese

Directions

Preheat the oven to 325°.
Place the garlic on a sheet of foil; drizzle with 1 teaspoon olive oil and 1 tablespoon water. Seal and bake until soft, about 30 minutes; let cool slightly.
Squeeze the garlic cloves from their skins into a small bowl; add 2 teaspoons olive oil and mash into a paste.
Meanwhile, grease a baking sheet with the remaining 1 teaspoon olive oil; dust with the cornmeal. Stretch the pizza dough into a large rectangle and transfer to the prepared baking sheet. Let the dough rest for 10 minutes; stretch again to almost fill the pan.
Position a rack in the lower third of the oven and preheat to 425°. In a medium skillet, cook the bacon over medium heat, stirring often, for 5 minutes; drain and transfer to a plate. Add the spinach to the skillet and cook over low heat until warmed through; season with salt and pepper.
Brush the pizza dough with the garlic paste. Top with the spinach and dollops of ricotta. Sprinkle with the bacon and mozzarella.
Bake for 15 minutes, lower the temperature to 400° and bake until the cheese is brown and bubbling, about 10 minutes.

Serves 4.

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What's Your Favorite Style of Pizza?

YumSugar — Mon, 19 Oct 2009 12:50:35 -0700

Having spent some serious time in New York, Chicago, and San Francisco, I've had my share of love affairs with all kinds of pizza, from the giant, thin pies at Grimaldi's in Brooklyn to the sausage-stuffed deep dish at Giordano's to the organic, local ingredient-laden, egg-topped variety at Alice Waters's Chez Panisse. But if I had to choose, my favorite type of pie would be the one made in the ethereal Neapolitan style. It has a crisp, ever-so-slightly charred exterior and a chewy but light interior. In San Francisco, the best of this kind is found at A16. What's your choice pizza?

Fast & Easy Dinner: Mixed Mushroom Pizza

partysugar — Fri, 02 Oct 2009 08:00:21 -0700

Pizza is my ultimate comfort food. I can't get enough crispy crust and melted cheese. I also enjoy making pizza at home. With the help of a store-bought dough, it can be quick and uncomplicated to throw together.

This recipe is for mushroom lovers. It tops the dough with caramelized onions and tons of sauteed mushrooms. To start your weekend by chowing down on this pizza, check out the recipe and read more.

Mixed Mushroom Pizza
From Better Homes and Gardens

Ingredients

1 store-bought pizza dough
8 ounces Fontina Valle d'Aosta, fontina, provolone, or mozzarella cheese, thinly sliced
2 large sweet onions (such as Vidalia or Walla Walla), halved lengthwise and thinly sliced (about 4 cups)
3 tablespoons olive oil
3 cups assorted sliced mushrooms (such as shiitake, oyster, cremini, chanterelle, morel, and/or button)
2 cloves garlic, minced
2 teaspoons snipped fresh rosemary
Snipped fresh parsley

Directions

Preheat oven to 375 degrees F. Roll out pizza dough as directed using a 16x12x1-inch pan.
Arrange cheese slices on top of dough in pan.
In a large skillet, cook onions, covered, in 2 tablespoons olive oil over medium-low heat for 13 to 15 minutes or until onions are tender, stirring occasionally. Uncover; cook and stir over medium-high heat for 5 to 8 minutes more or until onions are golden. Remove from pan and set aside.
In the same skillet, combine mushrooms, remaining 1 tablespoon olive oil, the garlic, and rosemary. Cook over medium heat until mushrooms are tender; drain well.
Spoon mushroom mixture over cheese. Top with onions.
Bake in the preheated oven for 25 to 30 minutes or until crust bottom is slightly crisp and brown. Cool in pan on a wire rack for 5 minutes. Sprinkle with parsley. Cut the pizza into 4-inch squares and serve immediately.

Serves 12.

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Do You Like Pepperoni Pizza?

partysugar — Wed, 30 Sep 2009 10:15:17 -0700

Source: Flickr User callme_crochet

Fast & Easy Dinner: Pissaladière

partysugar — Tue, 15 Sep 2009 08:00:31 -0700

Tonight, think like the people of Southern France and serve your family a crisp, flavorful, and classic pissaladière. With its flaky crust and savory toppings, pissaladière is similar to a pizza without cheese or sauce. Instead the puff pastry is covered with sweet caramelized onions, fragrant fresh herbs, and nutty, salty anchovies. Ripe tomatoes and briny olives, traditional ingredients native to Nice, finish off the tart. Serve this dish with a mixed green salad and a glass of chilled Chardonnay. For the recipe, read more.

Pissaladèire
From Everyday With Rachael Ray

Ingredients

3 tablespoons unsalted butter
2 onions, thinly sliced
2 sprigs thyme, plus 1 tablespoon leaves
1 sprig rosemary
Salt and pepper
One 2-ounce can anchovy fillets packed in oil, drained and coarsely chopped
1 sheet frozen puff pastry, thawed
1 large egg yolk, lightly beaten with 1 teaspoon water
16 pitted small niçoise olives, halved lengthwise
16 grape tomatoes, halved lengthwise

Directions

In a medium skillet, melt the butter over medium heat. Add the onions and the thyme and rosemary sprigs; season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook, partially covered and stirring occasionally, until the onions are softened and browned, about 25 minutes. Discard the herb sprigs and fold in the anchovies and thyme leaves.
Meanwhile, place the puff pastry on a 1-foot-long sheet of parchment paper and roll out to form a 10 1/2-inch square. Transfer to a baking sheet. Using a fork, prick the pastry all over, leaving a 1-inch border. Refrigerate until ready to assemble.
Preheat the oven to 400°. Brush the pastry border with the egg wash. Spread the onions evenly over the center of the pastry and sprinkle with the olives and tomatoes. Bake until the edges are golden and the bottom is browned, about 20 minutes. Slice into quarters; serve warm or at room temperature.

Serves 4.

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For Papa John's, Camaro Search Ends on a Sour Note

YumSugar — Wed, 09 Sep 2009 09:00:45 -0700

This Summer's turned out to be quite the roller coaster ride for Papa John's founder John Schnatter. First, he and the pizza chain held a contest to locate his 1971 Camaro, the car he sold to finance his first pizza joint 25 years ago.

In what seemed like a fairy tale, Schnatter reunited with his long lost Camaro in Flatwoods, KY. But here's where the story turns sour: Papa John's is now suing one Kentucky couple, Phillip and Billie Slone, who believe they deserve the $250,000 search prize.According to the Slones, they first alerted Papa John's to the vehicle's whereabouts. Papa John's has fired back, accusing the Slones of fraud. The chain claims that after it informed Billie Slone that she didn't qualify for the prize without the vehicle's title, she contacted the titleholder, Jeff Robinson, and told him she knew a man who would pay for his Camaro.

Although Papa John's offered the Slones $25,000 for the role they played in linking Robinson to the pizza chain, Billie Slone has accused the company of amending winning guidelines after the contest was under way. I'm saddened to see a monetary prize spoil such a fun competition. Who is at fault: Papa John's or the Slones?

Source

Yummy Links: From Ted Allen to Heart-Shaped Watermelons

partysugar — Tue, 08 Sep 2009 10:30:08 -0700

Ted Allen chats about Chopped. - Endless Simmer
Check out photographer Dominic Episcipo United States of Meat series. - Eat Me Daily
What to do when a party starts to die. - Chow
Anthony Bourdain admits he is a bad New Yorker. - Grub Street
Shake Shack - the beloved New York City burger joint, has plans to expand in Dubai and Saudi Arabia. - Eater
How to impress guests with squash. - The Atlantic
Do you enjoy chicken on pizza? - The Epi-Log
In Japan, you can now purchase heart-shaped watermelon. - Serious Eats

Fast & Easy Dinner: Rosemary Chicken Pizza

partysugar — Tue, 01 Sep 2009 06:50:37 -0700

By now, you may know that I love pizza. Not only do I serve it as an appetizer and use leftovers as toppings, but I make it when I'm in need of a quick pick-me-up. After a long day, there's nothing quite as comforting as a crisp crust oozing with melted cheese.

Assembling a pizza also allows me to get creative in the kitchen without having to waste a ton of time prepping ingredients. This simple recipe combines a crunchy dough with rotisserie chicken, goat cheese, rosemary, and Parmesan cheese.

It's a filling meal on its own, but for additional balance I'll enjoy it with mixed greens. To look at the recipe, read more.

Rosemary Chicken Pizza
From Every Day With Rachael Ray

Ingredients

Pizza dough
Extra-virgin olive oil, for brushing and drizzling
Freshly grated parmesan cheese, for sprinkling
Coarse salt
2 cups shredded rotisserie chicken
5 ounces goat cheese, crumbled
½ tablespoon chopped fresh rosemary (about 1 sprig)

Directions

Invert a large baking sheet and place it on a rack in the lower third of the oven; preheat the oven to 500°.
Invert a second baking sheet on a work surface and cover it with a sheet of parchment paper. Stretch the pizza dough to fit the parchment paper.
Brush the dough generously with olive oil and sprinkle lightly with parmesan and salt. Scatter the chicken, goat cheese and rosemary on top.
Slide the pizza and the parchment from the cool baking sheet to the hot baking sheet in the oven. Bake until the crust is golden, 8 to 10 minutes. Drizzle with more olive oil and top with more parmesan. Cut into pieces.

Serves 8.

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Say Cheese! Grilled Fontina and Prosciutto Pizza

partysugar — Thu, 27 Aug 2009 10:15:24 -0700

Fontina is a creamy Italian cow's milk cheese with a texture that varies depending on the age. Typically young fontina is soft and extremely good for melting, while mature fontina is hard. Originally native to Italy's Aosta Valley, fontina is now produced in Denmark, France, and the United States. However, Italian fontina has a stronger, richer, more pungent flavor than those created in other areas. Fontina has a pale-yellow color and mild, nutty flavor that's wonderful for almost any use, whether it's eating out of hand or smashed in a sandwich. To find out how fontina made these grilled pizza bites incredibly delectable, read more.

This recipe takes advantage of fontina's wonderful melting qualities. It combines the gooey cheese with other Italian ingredients - prosciutto, pecorino romano, and basil - to make a pie that is wildly delicious and insanely addictive. I sliced the pizza into small pieces and served it as an appetizer at a recent party. It was so good, I hope to make it again soon.

Grilled Fontina and Prosciutto Pizza
From Food & Wine

When I made this pizza, I charred both sides of the dough on the grill until it was cooked and slightly puffy. Then I topped it with the garlic and cheese and finished cooking it in a 450°F oven.

Ingredients

1/2 pound fontina cheese, shredded (about 2 cups loosely packed)
1/2 cup freshly grated pecorino romano cheese (about 1 1/2 ounces)
1 1/2 pounds store bought or homemade pizza dough
Extra-virgin olive oil, for brushing and drizzling
2 teaspoons minced garlic
Two 14-ounce cans chopped Italian tomatoes, drained
1/2 cup basil leaves, cut into thin ribbons
12 paper-thin slices prosciutto di Parma, torn into large pieces

Directions

Light a grill, preferably using hardwood charcoal. Set the grill grate 3 to 4 inches above the coals.
In a medium bowl, toss the Fontina with the Pecorino Romano cheese.
Divide the Pizza Dough into 6 equal pieces; work with 1 piece at a time and keep the rest covered with a towel.
On 3 lightly oiled baking sheets, flatten and stretch the dough with your hands to form six 8-inch rounds about 1/16 inch thick; do not make a lip and don't stretch the dough so thinly that it tears. Brush the rounds with olive oil.
When the grill is hot, working in batches if necessary, gently drape the pizza dough over the hot grate and cook until it puffs slightly, the underside firms up and grill marks appear, about 1 minute. Rotate the dough once and cook for 30 seconds.
Brush the top of the pizza rounds with oil and flip them over using tongs.
Scatter one-sixth of the garlic and cheese over each pizza, followed by 3 heaping tablespoons of chopped tomatoes. Then drizzle each pizza with 1/2 tablespoon of olive oil.
Slide the pizzas near the hot coals but not directly over them. Using tongs, rotate the pizzas frequently, checking often to make sure that the undersides are not charring. The pizzas are done when the cheese is melted and the tomatoes are hot, 3 to 4 minutes.
Scatter one-sixth of the basil and prosciutto over each pizza and serve hot off the grill.

Serves 12.

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Papa John Reunited With 1971 Camaro

partysugar — Wed, 26 Aug 2009 07:50:33 -0700

In what seems like a story made for television, John Schnatter, the chairman and former CEO of Papa John's, has found his long lost 1971 Camaro. In 1984, Schnatter sold the car and used the money from the sale to open the pizza joint.

Last June, he embarked on a 12-city tour in search of his former ride. He highly publicized the trip by chronicling it on Facebook, YouTube, and Twitter and made special public appearances, like ringing the closing bell of the Nasdaq stock exchange, and throwing out the first pitch at a Dodgers game. After car blog Jalopnik joined in the search, a reader located the Camaro and notified the blog, who then got in touch with the pizza chain founder. Jeff Robinson from Flatwoods, KY, was able to produce the title to the car Schnatter sold 25 years ago.

In return for the car, Schnatter is rewarding Robinson with $250,000. Papa John's is so excited by the discovery that to celebrate, today they are giving away a free large, one-topping pizza to anyone who owns a Chevy Camaro. Are you surprised that Papa John found his old car?

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