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Bend Over Backwards for Some Brussels Sprout Pizza

Admittedly, this seems like an out of the ordinary pizza, and I guess it is, but once you try it you will see just how delicious it can be. Making your own pizza at home is a pretty easy thing to do and costs a lot less than going to your local pizza place or getting delivery pizza, and you get to control the ingredients that go into it. You can make your own pizza dough, as I do often, or you can buy pre-made dough at most grocery stores and it is pretty inexpensive. This recipe is from Bon Appetit and is perfect for those who want a vegetarian pizza or those who like a pizza without any tomato sauce.

Brussels Sprouts Pizza

2 tablespoons olive oil plus more for brushing and drizzling

1 large onion, thinly sliced

Kosher salt and freshly ground black pepper

1/2 pound Brussels sprouts, trimmed, leaves removed

2 garlic cloves, finely chopped

1 teaspoon crushed red pepper flakes

All-purpose flour, for dusting

1 store-bought pizza dough or Food Processor Pizza Dough

1/2 cup grated Parmesan cheese

Preheat the oven to 450 degrees. Heat 2 tablespoons of the olive oil in a large skillet over medium-high heat. Add the onion, season with salt and pepper and cook, stirring occasionally, until the onion has softened and turned golden, about 8 to 10 minutes. Add the Brussels sprouts, chopped garlic, and crushed red pepper flakes and cook until the Brussels sprouts are wilted, about 5 minutes. Season the mixture with salt and pepper, remove the skillet from the heat and set it aside.

Lightly flour a rimmed baking sheet and stretch the pizza dough to the edges of the baking sheet. Lightly brush the dough with some olive oil and season the dough with kosher salt and freshly ground black pepper. Top the dough with 1/4 cup of the Parmesan cheese, then the Brussels sprouts mixture followed by the remaining 1/4 cup of Parmesan cheese.

Bake the pizza until the dough is crisp and the cheese is melted, about 8 to 12 minutes. Allow the pizza to cool for 5 minutes before cutting. Serve the pizza drizzled with some more olive oil.

I think this pizza had great flavor to it. The Brussels sprouts and onions went together perfectly and the red pepper flakes just gave the whole pizza a hint of heat. You could always leave the crushed red pepper flakes out of the dish completely if you did not want any heat to it. I personally enjoyed it, but Michelle and Sean both said they would just as soon leave it out. I also made a plain cheese pizza to go along with this one and I am glad I did since there was none left of this particular pie. I was surprised Sean liked it so much since Brussels sprouts aren’t always high on everyone’s list, let alone a 13-year old, but he really liked it. I’ll definitely have to keep this one on hand because it is great to make if you need a vegetarian meal or just a pizza with no sauce.

That’s all I have for today. Check back next time for another recipe. Until then, enjoy the rest of your day and enjoy your meal!

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Posted by on January 16, 2014 in Cooking, Dinner, One Pot Meals, Pizza, Vegetarian

 

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Super Simple Stromboli for Sunday

With the big game coming on Sunday, many people are having different types of parties. I have posted different snacks that are good for football parties in previous posts, but this is something I just made this week for dinner but would also be great not just for football parties, but for any party. The basis of the recipe is from Scott Conant of Scarpetta restaurants and Food Network’s Chopped. I found this stromboli recipe on Food Network’s site and altered it a bit to fit what I had on hand. In his recipe, he makes the pizza dough himself. I don’t have the time or space to make dough, so I used store-bought pizza dough and I think it turned out fine, so do what you like best. You could use any pizza dough recipe you have I think and get good results.

Stromboli

1 pound store-bought or homemade pizza dough

2 cups mozzarella cheese

1/2 bunch fresh basil, chopped

1 teaspoon garlic powder

Freshly ground black pepper

4 meatballs, pre-cooked and sliced

2 Italian sausage links, cooked through and sliced

1 small onion, sliced and sautéed until soft

Extra-virgin olive oil

Salt

1/4 pint cherry tomatoes, halved

Tomato sauce, warmed, for dipping

Preheat the oven to 375 degrees. Remove the dough from the refrigerator and allow it to come to room temperature. Lightly brush a baking sheet with olive oil. Lightly flour your countertop and the pizza dough and roll the dough to a rectangle.

Place half the cheese, the basil, garlic powder, pepper, meatballs, sausage and onion in the middle of the surface of the dough. Fill two-thirds of the surface, leaving the bottom third and a little of the sides empty. Top with the remaining cheese and salt to taste. Roll the sides of the dough over the filling and then seal the ends and edges with your palms to make a loaf. Transfer to the oiled tray. Rub a little olive oil over the top of the dough. Place the tomatoes, salt and pepper on the top. Cover the tray with plastic and let it sit for 15 minutes to rest.

Place the tray in the oven and bake for a total of 45 minutes. After 20 minutes, turn the pan 180 degrees. Bake another 20 minutes, then turn the pan again and bake the remaining 5 minutes. Remove from the oven and transfer to a cutting board to allow the loaf to cool. Slice and serve with tomato sauce on the side for dipping.

There are dozens of different ways you can go with this recipe. You can fill the stromboli with anything you like really. You can use different meats, vegetables or cheeses depending on what is to your liking. I saw many recipes that use salami, provolone, eggplant, peppers and more, so use whatever you like best.

It can make a nice dinner with a simple salad or will be great for any party that you may have. It is even better as something to bring to party you are going to.

That’s it for today. As I have said, I do have a stockpile of recipes of things I have made recently that I have not had a chance to post, so I hope to get to some of them over the coming days. until next time, enjoy the rest of your day and enjoy your meal!

 

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Posted by on February 2, 2013 in Appetizers, Breads, Cooking, Dinner, Pizza, Snacks

 

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Jennifer Probst

a little bit naughty a little bit nice

Laissez Faire

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