Chicago-Style Deep Dish Pizza

I love to make pizza, and am a firm believer that you can eat as much “junk food” as you want if you make it yourself! Knowing the ingredients and preparation method of the food I eat allows me to indulge, and pizza is my all time favorite indulgence. As much as I enjoy thin crust, Italian style pizzas, I am forever a deep-dish, Chicago-style pizza lover. This pizza really puts the “pie” in pizza pie. I love how you slice it into big, thick wedges that are oozing with cheese on top of a sturdy, buttery crust. Layered with Italian sausage, peppers and onions, and topped with a chunky, garlicky tomato sauce, it does not get much better than this! Have fun with the filling and flavors, pizza is a ready canvas for delicious experimentation. Enjoy!

Chicago-Style Deep Dish Pizza
Hearty sausage, thick tomato sauce, and a buttery crust make this the perfect deep dish pizza.
Serves 8

Crust
4 cups all-purpose flour
3 T yellow cornmeal
2 tsp. salt
2 ¼ teaspoons instant yeast (one envelope)
2 T. olive oil
2 T. vegetable or canola oil
2 T butter, melted
1 cup + 2 T lukewarm water

Filling
¾ lb. fresh mozzarella cheese, sliced
¾ lb. Italian sweet or hot sausage, cooked and sliced
1 medium onion, diced and sautéed in olive oil to soften, along with…
1 green bell pepper, diced and sautéed in olive oil to soften
½ cup freshly grated parmesan cheese

Sauce
2 T extra virgin olive oil
4 garlic cloves, minced
1 T dried Italian seasoning
½ tsp crushed red pepper flakes
1 14.5 oz. can fire roasted tomatoes
1 14.5 oz. can tomato sauce or crushed tomatoes
1 tsp kosher salt
½ tsp. ground black pepper

To make the crust: Add dry ingredients to the bowl of a food processor of stand-up mixer. Pulse to combine. Add wet ingredients and combine on medium speed, stopping occasionally to scrape down the sides of the bowl, for about 7 minutes. Lightly flour a board and knead dough a few times, until you form a ball.

Place the dough in a lightly oiled bowl and cover with a damp towel. Allow to rise undisturbed for 90 minutes.

Ready your 12” or 14" deep-dish pizza pan or cast-iron skillet by pouring in 3 to 4 tablespoons olive oil, tilting it to cover the bottom of the pan, and partway up the sides.

Stretch the dough to make as large a circle as you can. You can do this on a lightly oiled baking mat, if you choose; or simply stretch the dough in your hands.Stretch the dough to cover the bottom of the pan, then gently push it up the sides of the pan. The olive oil may ooze over the edge of the crust; that's OK. Let the crust rest for 15 minutes or so, and pre-heat your oven to 425°F.

Bake the crust for 12 minutes, until it is set and barely beginning to brown.

While it's baking, prepare the sauce: Pour the oil in a saucepan over medium heat. Add garlic and dried herbs, and sauté 1-2 minutes until garlic is golden. Add fire-roasted tomatoes with juices and cook for 5 minutes to reduce slightly, and then add tomato sauce, salt and pepper. Simmer until thickened, about 10 minutes more.

Cover the bottom of the crust with the sliced mozzarella, fanning it into the crust. Add the sausage, onions and peppers, and then the tomato sauce. Sprinkle with the grated Parmesan.

Bake the pizza for about 30 minutes, or until the filling is bubbly and the topping is golden brown. Remove it from the oven, and carefully lift it out of the pan onto a rack. A giant spatula is a help here. Allow the pizza to cool for about 15 minutes (or longer, for less oozing) before cutting and serving with extra parmesan.

Recipe by Sarah Lang

Summer Flatbread Pizza

When I am on my own for dinner my favorite food to make is an individual flatbread pizza. I whip up a quick homemade pizza sauce and load it up with fresh toppings. With a drizzle of olive oil and fresh basil flatbread pizza is my favorite summer meal. The key to any homemade pizza is the cheese. Do not use the pre-shredded stuff! It makes such a difference to shred your own. Or, you can buy a log of fresh mozzarella and slice it thinly. It melts so beautifully over the toppings it seems decadent without having to use a ton of cheese. And whatever you do, don’t forget a pinch of kosher salt and pepper on top of the pizza; it causes the veggies to burst with flavor. Enjoy this summer meal!

Summer Flatbread Pizza
Simple and delicious pizza that lets summer’s bounty shine!

Prepared naan flatbread (I prefer Target’s Archer Farms garlic naan)
Pizza sauce, recipe follows
Fresh mozzarella cheese, shredded or sliced
Parmesan cheese, freshly grated
Garlic, thinly sliced
Onion, diced
Zucchini, diced
Tomatoes, chopped
Bell pepper, diced
Basil, julienne (thinly sliced)
Extra virgin olive oil

Heat oven to 425 degrees. Top the naan with sauce, fresh mozzarella cheese, and veggies, along with a sprinkle of salt and pepper. Bake 15-20 minutes until cheese is bubbly and crust is crisp on the edges. Remove from oven, sprinkle with Parmesan and fresh basil and drizzle with olive oil. Cut into wedges and enjoy!

Pizza sauce
Makes about 2 cups, enough for 2 large pizzas

1 32 oz. can crushed tomatoes
4 garlic cloves, minced
3 T. extra virgin olive oil
1 T. dried Italian herbs
Salt and pepper

Place olive oil, basil and herbs in a saucepan on low heat. Bring up to a sizzle until it smells fragrant but do not allow garlic to brown, about 5 minutes. Pour in crushed tomatoes, stir, and increase heat to medium. Sprinkle generously with salt and pepper, and simmer until slightly reduced, about 15 minutes.

Italian Stromboli

There are so many things I love about strombili. I love how the fresh pizza dough wraps around the delicious filling and bakes up in a neat package. I love choosing flavorful ingredients to stuff inside to accomodate whatever I'm hungry for and have on hand. I love slicing into it and serving the pieces to anxiously awaiting guests as the steam escapes and everyone ooohs and aaahs as the delicious filling is revealed. And I especially love that stromboli is not super common on menus or in cookbooks. Everyone loves it, but it is always a treat. Good news stromboli fans, this delectable meal is easy and fun to make at home! Just make a batch of pizza dough (or use your favorite store-bought kind), roll it out, load it up with toppings and roll it up. Then bake to perfection and serve with pizza sauce. Enjoy the ooohs and aaahs!

Italian Stromboli

Flavorful and fantastic for a crowd!

Serves 8

Basic Pizza Dough, recipe follows, or 2 rounds of your favorite dough

1/2 pound hot Italian sausage, removed from casings and crumbled

1 cup sliced yellow onions
1/2 cup thinly sliced red bell peppers
1/2 cup thinly sliced green bell peppers
1 cup sliced mushrooms
2 tablespoons minced garlic
1 teaspoon Italian seasoning
1/2 pound sliced ham
1/4 pound thinly sliced pepperoni or salami
2 cups grated provolone
2 cups grated mozzarella
1 large egg, beaten with 1 tablespoon water to make an egg wash
1 cup finely grated Parmesan

Preheat the oven to 375 degrees F. Grease a large baking sheet and set aside.

In a large skillet, cook the sausage over medium-high heat until browned and the fat is rendered, about 5 minutes. Remove with a slotted spoon and drain well on paper towels. Discard all but 1 tablespoon of fat from the pan. Add the onions, bell peppers and mushrooms and cook, stirring, until very soft, 4 to 5 minutes. Add the garlic and Italian seasoning and cook, stirring, for 1 minute. Remove from the heat and cool.

Punch down the dough and divide half. On a lightly floured surface, roll out half of the dough to a large rectangle, about 10 by 14 inches. Spread half of the cooled sausage mixture across the dough leaving a 1-inch border. Overlapping slightly, layer half of the ham, pepperoni, provolone and mozzarella cheeses over the top. Using a pastry brush, paint the border of 1 long edge with egg wash. Starting at the opposite long end without egg wash, roll up the dough into a cylinder, pinching the edges to seal. Place on the prepared baking sheet and repeat with the remaining ingredients. Let the dough rise, 20 to 30 minutes.


Brush the top of each stromboli with egg wash. Bake until nearly completely golden brown and starting to crisp, about 20 minutes. Sprinkle each stromboli with Parmesan cheese and return to the oven until the cheese is melted and the dough is golden brown, about 5 minutes.

Remove from the oven and let stand 10 minutes. Slice thickly and serve with pizza sauce.

Basic Pizza Dough:
1 cup warm (110 degrees F) water
1 (1/4-ounce) envelope active dry yeast
1 teaspoon sugar
1 tablespoon plus 1 1/2 teaspoons extra-virgin olive oil
3 cups bleached all-purpose flour
1 teaspoon salt

In a large bowl, combine the water, yeast, sugar, and 1 tablespoon oil and stir to combine. Let sit until the mixture is foamy, about 5 minutes.

Add 1 1/2 cups of the flour and the salt, mixing by hand until it is all incorporated and the mixture is smooth. Continue adding the flour, 1/4 cup at a time, working the dough after each addition, until all the flour is incorporated but the dough is still slightly sticky. Turn the dough out onto a lightly floured surface and knead until smooth but still slightly tacky, 3 to 5 minutes.

Oil a large mixing bowl with the remaining 1 1/2 teaspoons olive oil. Place the dough in the bowl and turn to oil all sides. Cover the bowl with plastic wrap and set in a warm, draft-free place until nearly doubled in size, 1 to 1 1/2 hours.


Recipe adapted from Emeril Lagasse

Homemade Pizza Dough- and two fabulous pizza recipes!

I love to make homemade pizza, but never before had I ventured to make my own crust. This past weekend I took the leap and I will never go back to store bought crust! Not only was the crust super easy to make, it was awesome to smell the yeast work with the flour and create something magical before my eyes. I let the dough rise on the counter for two hours, and it was beautiful, soft and fresh. It was a cinch to shape into crusts, no rolling pin required! This Italian-style pizza is best topped lightly with fresh, seasonal toppings that really let the dough shine. In fact, the dough was so delicious I could eat it simply topped with sea salt and dipped in extra virgin olive oil and balsamic vinegar. But being the hungry girl that I am, I decided to make two scrumptious large pizzas and enjoy leftovers for days! I hope you love these recipes!

Margherita Pizza
A delicious Italian classic
Makes 2 large, 4 medium, or 8 small pizzas

1 prepared pizza dough, divided into desired number of pizzas (see recipe below)
½ lb fresh mozzarella cheese, thinly sliced
1 cup pizza sauce
1 cup fresh basil leaves
4 garlic cloves, thinly sliced
1 cup grape tomatoes, halved (optional)
Extra virgin olive oil
Kosher salt and fresh pepper

Preheat pizza stone in 500 degree oven for 30 minutes. Carefully remove stone from oven and place fresh dough on top of the stone. (Roll dough onto a rolling pin for easy transport.) Brush dough lightly with olive oil. Smooth an even amount of sauce over dough, then top with sliced garlic, basil and tomatoes. Bake for listed time depending on size of the crust, then remove and add cheese. Bake for an additional 2 minutes until cheese is melted and bubbly. Remove from oven, drizzle with extra virgin olive oil, and sprinkle with salt and pepper. Enjoy!

Sausage, Pepper, and Onion Pizza
A spicy and flavorful combination
Makes 2 large, 4 medium, or 8 small pizzas

1 prepared pizza dough, divided into desired number of pizzas (see recipe below)
½ lb fresh mozzarella cheese, thinly sliced
1 cup pizza sauce
1 sausage link, sliced
½ red pepper, thinly sliced
½ onion, thinly sliced
Extra virgin olive oil
Kosher salt and fresh pepper
Preheat pizza stone in 500 degree oven for 30 minutes.

Meanwhile, heat a medium non-stick pan over medium-high heat. Drizzle in some olive oil and add onions and peppers. Sprinkle with salt and sauté for 5 minutes. Add sausage and sauté mixture an additional 5 minutes until sausage is almost cooked through.

Carefully remove stone from oven and place the fresh dough on top of the stone. (Roll dough onto a rolling pin for easy transport.) Brush dough lightly with olive oil. Smooth an even amount of sauce over dough, then top with the sausage, peppers and onions mixture. Bake for listed time depending on size of the crust, then remove and add cheese. Bake for an additional 2 minutes until cheese is melted and bubbly. Remove from oven, drizzle with extra virgin olive oil, and sprinkle with salt and pepper. Enjoy!

Master Pizza Dough

1 ¾ cups water divided, 1/2 cup warm, remaining at tap temperature
2 ¼ teaspoons dry active yeast (1 envelope)
2 tablespoons olive oil , plus extra for brushing dough
4 cups bread flour
1 ½ teaspoons table salt
Vegetable oil (or cooking spray) for oiling bowl
Semolina or flour for dusting board

Measure 1/4 cup of warm water into 2-cup measuring cup. Sprinkle in yeast; let stand until yeast dissolves and swells, about 5 minutes. Add remaining 1/4 cup warm water plus remaining 1 1/4 cups tap water and olive oil. Meanwhile, pulse flour and salt in workbowl of large food processor fitted with steel blade to combine. Add liquid ingredients (holding back a tablespoon or so) to flour and pulse together. If dough does not readily form into ball, stop machine, add remaining liquid, and continue to pulse until ball forms. Process until dough is smooth and satiny, about 30 seconds longer.
Turn dough onto lightly floured work surface; knead by hand with a few strokes to form smooth, round ball. Put dough into medium-large, oiled bowl, and cover with damp cloth. Let rise until doubled in size, about 2 hours.
Turn dough out onto lightly floured work surface and use chef’s knife or dough scraper to halve, quarter, or cut dough into eighths, depending on number and size of pizzas desired. Form each piece into ball and cover with damp cloth. Working with one piece of dough at a time, shape as shown in illustrations below. Brush dough very lightly with olive oil before topping and cooking.
Use the following guide to determine cooking time for pizza crust with topping but without cheese. All pizzas need to be cooked an additional two or three minutes after adding cheese, or until cheese is completely melted.

THIN CRUST
14-inch pizzas (dough recipe makes 2) - 7 to 8 minutes
12-inch pizzas (dough recipe makes 4) - 5 minutes
8-inch pizzas (dough recipe makes 8) - 3 minutes

MEDIUM-THICK CRUST
12-inch pizzas (dough recipe makes 2) - 9 to 10 minutes
8-inch pizzas (dough recipe makes 4) - 5 minutes
6-inch pizzas (dough recipe makes 8) - 4 minutes

Master Pizza Dough Recipe courtesy of Cook’s Illustrated.

Baked Potato Pizza

Recently Kevin had a Baked Potato Pizza from one of our favorite gourmet pizza joints, and he raved about it. I was doubtful – potatoes on a pizza?—but agreed to give it a try. I loved it so much I just had to recreate it at home! The mashed potatoes are a creamy and comforting base for the gooey cheese, and the toppings are delicious with the potatoes. The broccoli provides crunchy texture and bright green color, while the bacon adds lots of flavor. This is a perfect, heartwarming supper on a chilly fall night. I guarantee it will change your mind about potatoes on pizza!

Baked Potato Pizza
A perfect comfort food on a chilly night!
Makes 1 large pizza

1 large prepared pizza crust, such as Boboli
1 cup mashed potatoes (recipe below)
1 cup shredded cheddar cheese
½ red onion, diced
1 tomato, seeded and chopped
¾ cup broccoli florets, large chop (about ½ a head)
4 strips bacon, cooked and crumbled
Grated Parmesan cheese
Extra virgin olive oil
Black pepper
Sour cream, for serving

Heat oven to 425 degrees. Spread mashed potatoes on pizza crust and top with shredded cheddar cheese. Add onion, tomato and broccoli. Cook for 30 minutes or until crust is crisp and pizza is golden brown. Remove from oven and immediately add bacon and Parmesan cheese. Top with black pepper, drizzle with olive oil, and serve with sour cream on the side.

Mashed Potatoes
Makes 1 cup

1 large russet potato, peeled
2 T butter
¼ cup half and half or cream
2 cloves garlic, minced
Kosher salt and black pepper

Chop potato into large cubes and place in a pot. Fill with cold water, cover, and heat on stove to boiling. Once boiling remove lid and cook for 15-20 minutes until fork tender. Drain and return to hot pan. Add cream, butter and garlic and use a potato masher or large fork to mash. Add more liquid if needed. Season well with salt and pepper.


Recipe by Sarah Lang

Chicken, Pesto & Broccoli Calzones

While I always love pizza dough topped with delicious ingredients, it is so fun to wrap the dough around the toppings and make a calzone! All you have to do is buy a pound of dough (check your local pizzeria, Whole Foods or other higher-end grocery store) roll it into circles, pile on the ingredients, seal and bake. Get out of the pizza box with calzones tonight!

Chicken, Pesto & Broccoli Calzones
Delicious ingredients wrapped up in fresh dough!
Makes 3 calzones

1 pound fresh pizza dough
Cooked cubed chicken from 2 boneless, skinless chicken breasts
1/2 cup Pesto sauce
1/4 cup sundried tomatoes, chopped
1/4 cup roasted red peppers, chopped
1/2 onion, diced
3 garlic cloves, minced
1 head of broccoli, florets removed and cut to bite-size pieces
6 slices fresh mozzarella cheese or 1.5 cups shredded
Parmesan
Extra virgin olive oil
Salt & Pepper
Pizza sauce

Preheat oven to 425 degrees.

Leave the pizza dough out at room temperature for a few hours. This will make it more easy to work with. Use your hands or a rolling pin to flatten it out on a large cutting board or countertop sprinkled with flour. Cut it into thirds and roll out each portion into an oval.

To prepare the filling heat a large skillet with a drizzle of EVOO. Add the onion and saute until softened, about 4 minutes. Add the broccoli and cook an additional 5 minutes, then add the garlic and stir until fragrant. Add the cooked chicken, sundried tomatoes, roasted peppers and pesto sauce and stir to combine. Sprinkle with salt and pepper. Turn off heat.

Put a big scoop of the mixture onto the bottom half of one of the dough rounds and top with cheese. Use a pastry brush or your fingers and spread a little water around the edges. Fold the top over the filling and press to seal. Use a fork to crease the edges and poke a few holes in the top so it can breathe while in the oven. Drizzle with EVOO. Repeat with other two calzones.

Bake for 30 minutes until lightly browned. Cut the calzone in half, sprinkle with Parmesan cheese and serve with pizza sauce on the side.

Recipe by Sarah Lang

Secrets of a Gourmet Pizza

As many of you know, pizza is one of my all time favorite foods. I love the variety that comes with this iconic food. Practically anything I'm craving can go up on a pizza, and I enjoy making all different varieties depending on my mood. I find that there are five secrets to making a gourmet pizza. What is "gourmet" when it comes to pizza? For me, it's something a little bit different and special that makes it unique and delicious. Here are my five key components.

1. Fresh cheese. Back away from the pre-shredded cheese packages people! Shredding your own cheese truly makes a good pizza great. Buy a block of cheddar, colby jack or mozzarella and shred away. You'll be amazed at the improved quality of the fresh cheese. Or, if you have really fresh mozzarella slice it into thin slices and lay it across the pizza (see picture below). It becomes ooey gooey goodness! Or, crumble fresh goat cheese, feta or blue cheese on a pizza to up the flavor and specialness. When an ingredient is this important to a dish, why not use the best?

2. Carmelized onions. A pizza goes from standard to gourmet fare when one of the ingredients is cooked. Carmelized onions are my favorite. Just slice it up, sprinkle with kosher salt, and sautee in olive oil until brown, soft and sweet.  At the end of cooking I like to add a pinch of dried Italian herbs. You can also grill or roast different veggies to add to a pizza, and the flavor quotient soars! The deep flavors of cooked veggies contrast nicely with the fresh ingredients, and the soft texture is scrumptious.

3. Extra virgin olive oil. I rarely cook a thing without it. To make a prepackaged crust taste fresh brush it with some good oil before adding the sauce and toppings. You can also sprinkle the outside crust with sea salt, which adheres to the oil and provides a nice texture and great flavor. I also always drizzle my homemade pizza with a splash of oil before serving. I often go easy on the cheese, and this extra hit of oil makes the pizza moist and flavorful.

4. Fresh herbs. To finish a pizza with fresh herbs is to add the perfect accessories to your outfit. You'd miss them if they weren't there! My three favorite herbs to add to any pizza are basil, rosemary and oregano. I find the rosemary and oregano are best when cooked with the pizza, but the basil should be added raw right before serving. Ahhh fresh flavor!

5. Something salty. This can mean so many things, but for me, if there isn't a salty ingredient on my pizza I feel like something is missing. My favorite salty ingredients include olives, prosciutto, pepperoni/salami and Feta cheese. If you're not using any of these ingredients then sprinkle your pizza with a bit of sea salt for a nice briny flavor and interesting texture. And always, always finish your pizzas with a generous sprinkle of freshly grated Parmesan cheese.

Prosciutto, Carmelized Onion and Fresh Mozzarella Pizza

A delicious gourmet preperation of my favorite food!

Serves 2-4 (depending on appetite)

One prepared pizza crust, lightly brushed with extra virgin olive oil

1/2 cup prepared pizza sauce

1/2 green pepper, diced

1/2 large onion, sliced

1/2 tsp dried Italian herbs

3 cloves garlic, minced

3 sliced prosciutto

6 oz. fresh mozzarella cheese, sliced

1 T. fresh rosemary, minced

Freshly grated Parmesan cheese

Extra virgin olive oil

Kosher salt and fresh pepper

Preheat oven to 425 degrees.

In a medium skillet heat one tablespoon of extra virgin olive oil over medium heat. Add sliced onion and sprinke with salt. Cook for 10-12 minutes, stirring occasionally, until carmelized. Sprinkle with dried Italian herbs and remove from heat to cool slightly.

Spread sauce on pizza, then add minced garlic. Add chopped green peppers and carmelized onions. Tear prosciutto into bite-sized pizza and spread evenly over pizza. Add fresh mozzarella cheese slices over top of pizza then sprinkle with fresh rosemary.

Bake on pizza stone or direct on rack for 20 minutes. Remove and top with Parmesan cheese, fresh pepper and a drizzle of olive oil. Pizza pizza!

Recipe and tips by Sarah Lang



Greek Pizza

Yes, it's another pizza recipe! As you know, I love making homemade pizza. Pizza has a bad reputation for being unhealthy, but that's mostly due to those delivery places. Making pizza at home is healthful, easy and fun! I created this delicious Greek pizza on a night when I was home alone, and I will admit, it was so good I ate the whole thing. Hey! I was hungry! At least it's better than eating a whole Pizza Hut pizza. :) Try this recipe and share with a friend (or not)!

Greek Pizza
Enjoy a healthy pizza with this recipe!

Pre-made thin pizza crust
Pizza sauce
Kalamata olives
Red onions, chopped
Green peppers, chopped
Garlic, minced
Grape tomatoes, halved
Zucchini, chopped (optional)
Cooked chicken breast, chopped (optional)
Mozzarella cheese, shredded
Feta cheese, crumbled
Italian herb seasoning

Spread sauce around the crust then add your favorite toppings. Finish it off with some cheese and Italian herbs. Bake according to directions on crust. Enjoy!

Calzone with Broccoli and Prosciutto

Calzones are so fun to make at home! Just like pizza, you can use any topping and ingredients you have on hand to make a delicious and filling dinner. Calzones from restaurants are not very healthy, but I'm never one to give up a yummy food for this reason. I just make them at home! This version is packed with broccoli, onions, garlic and Italian prosciutto. Have fun with the ingredients, just about anything tastes awesome when it's wrapped up in pizza dough!

Calzone with Broccoli and Prosciutto
Yummy ingredients wrapped up in an pizza dough package and baked!
Makes 2 big calzones

1 tube refrigerated pizza dough, such as Pillsbury
1 cup broccoli florets

1/2 red onion, diced
3 garlic cloves, minced
4 thin slices of prosciutto, ham or Canadian bacon, chopped
1/2 cup pizza sauce
1/2 cup mozzarella cheese, shredded
1/4 cup Parmesan cheese, shredded
1 tsp dried Italian herbs
Extra virgin olive oil
Kosher salt and pepper

Heat oven to 375 degrees. Roll out pizza dough and cut in half to make two squares. Combine veggies, meat, pizza sauce, cheese and herbs in a bowl. Sprinkle with salt and pepper. Place half of filling on the bottom half of each dough square. Fold top half of dough over toppings and press to seal all around.

Brush calzones with olive oil and poke a few holes in it with a fork. Place on a baking sheet in oven and cook for 20 minutes or until golden brown. Sprinkle with extra Parmesan cheese, cut in half and serve with extra pizza sauce.

Recipe by Sarah Saubert

Pizza Party! Prosciutto and Roasted Red Peppers with Gorgonzola and Spicy Sausage with Caramelized Balsamic Onions and Jalapenos

It's Friday night and we have no dinner plans- a perfect chance for a pizza party Kevin and Sarah style! Kevin's pizza of choice included spicy Italian sausage, caramelized balsamic onions and jalapenos. Sarah opted for a prosciutto, roasted red pepper and Gorgonzola cheese variety. Well, we both LOVED our pizzas! Kevin's had a fiery kick with the combination of spicy Italian sausage and jalapenos, but it also had a softer, sweeter side with the caramelized balsamic onions. Sarah's pizza was classic salty and sweet with the Gorgonzola cheese and prosciutto, complemented with mellow roasted red peppers. Homemade pizza is so fun and easy to make, just buy a couple crusts and load them up with your favorite toppings!

Pizza with Prosciutto, Roasted Red Peppers and Gorgonzola

Salty, sweet and delicious!
Serves 2-4

1 pre-made pizza crust, such as Boboli
1/2 cup pizza sauce
2 cloves garlic, minced
1/4 cup Mozzarella cheese, shredded
3 slices prosciutto, cut into pieces
1/4 cup roasted red peppers, chopped
1/8 cup red onion, diced
1/4 cup Gorgonzola cheese, crumbled
Extra virgin olive oil

Preheat oven according to pizza crust directions. Spread sauce on crust and sprinkle with minced garlic and mozzarella cheese. Top mozzarella with prosciutto, roasted red peppers and red onion. Sprinkle crumbled Gorgonzola over top and drizzle with some EVOO. Bake 20-25 minutes until bubbling. Enjoy!


Pizza with Spicy Sausage, Carmelized Balsamic Onions and Jalapenos

Fiery hot and tasty!
Serves 2-4

1 pre-made pizza crust, such as Boboli
1/2 cup pizza sauce
2 cloves garlic, minced
1/2 cup Mozzarella cheese, shredded
1/4 cup Cheddar cheese, shredded
2 links spicy Italian sausage
1 Jalapeno, sliced
1 small onion, halved and sliced
2 T. balsamic vinegar
Kosher salt

Preheat oven according to pizza crust directions. Spread sauce on crust and sprinkle with minced garlic and mozzarella cheese.

Heat a large skillet over medium-high heat. Add the sausage and use a wooden spoon to separate into crumbles. Cook until sausage is almost cooked through then drain on paper towels. Add sliced onions to sausage drippings (add olive oil if pan is dry) and sprinkle in some kosher salt. Cook for 15 minutes until onions are softened and reduced in half. Add balsamic vinegar and stir for 2-3 minutes until coated. Set aside.

Add sausage and onion mixture to pizza. Cover with cheddar cheese, then add sliced jalapenos on top. Bake for 20-25 minutes until bubbly. Mmmm that's spicy!

Wine of the Night

Punto Final Malbec, 2008

This is a delicious malbec with 90 points from Wine Spectator for less than $15! It has a rich bouquet, lively mouth-feel, lingering flavors of red and black berries with undertones of black pepper and vanilla, and a velvety texture throughout. And it tastes great with pizza!

Pizza for Two- Prosciutto & Artichoke and Spicy Italian Sausage

As much as I enjoy making "special" meals like pork chops, stuffed chicken and bolognese sauce, I have to give some credit to my absolute favorite go-to meal- homemade pizza! It is by far my favorite easy meal, and I love that I can use any ingredient I have on hand. The time it takes in the oven is perfect to whip up a side salad and round out a fantastic meal! This time, to make it interesting, I decided to do a halfsie, with half the pizza my way and half the pizza Kevin's way. On my side- prosciutto, artichokes, rosemary, red onion, garlic and tomatoes. On his side- sausage, banana peppers, red onion, crushed red peppers and garlic. Delish!

Proscuitto & Artichoke Pizza
(Recipe for one full pizza)


1/2 cup pizza sauce
2 garlic cloves, minced
Handful chopped red onions
1 T. fresh rosemary, chopped
1/2 c. freshly shredded mozzarella
1/4 c. freshly shredded sharp cheddar
3 sliced prosciutto, sliced into bite size pieces
1 tomato, chopped
1/4 c. artichoke hearts, drained and coursely chopped
1 pre-made pizza crust, such as Boboli
Grated Parmesan and extra virgin olive oil, for serving

Preheat oven to 400 degrees. Spread sauce evenly over pizza crust. Top with garlic, onions and rosemary. Add cheeses, then top cheese with tomato, artichoke hearts and prosciutto. Bake in oven for 25-30 minutes. Cut into slices and top with fresh Parmesan cheese and a drizzle of extra virgin olive oil.

Spicy Sausage Pizza
(Recipe for one full pizza)


1/2 cup pizza sauce
2 garlic cloves, minced
Handful chopped red onions
1 tsp.crushed red pepper, to taste
1/2 c. freshly shredded mozzarella
1/4 c. freshly shredded sharp cheddar

2 links (or 1/4 pound ground) hot Italian sausage, removed from casing, cooked and crumbled
1/4 c. hot banana peppers, roughly chopped
1 pre-made pizza crust, such as Boboli
Grated Parmesan, for serving

Preheat oven to 400 degrees. Spread sauce evenly over pizza crust. Top with garlic, onions and crushed red peppers. Add cheeses, then top cheese with sausage and banana peppers. Bake in oven for 25-30 minutes. Cut into slices and top with fresh Parmesan cheese.

Chicken Pesto Pizza

I love pizza, and while I'll occasionally go for take-out varieties, it's one of my favorite meals to make at home. It's fun to be able to choose my toppings, add extra sauce, use my favorite cheeses, and know that it is so much healthier than the pizzeria stuff. And it is so easy to keep the ingredients on hand and combine them in different ways to produce interesting new meals. I usually opt for red-sauce varieties, but I recently decided to try something different and used pesto as my sauce. What's not to love about pesto? Basil, garlic, olive oil, Parmesan cheese, and pine nuts, it's perfect on so many things! (Pasta! Sandwiches! Bruschetta! Chicken! Meatballs! I could go on!) Turns out, pesto is also fabulous on pizzas. I couldn't get away from my red sauce entirely, though, and so I used it as a dip. Heaven! Perfect for a weeknight in front of the TV with your honey, favorite shows and a bottle of white, a weeknight never looked so good!

Chicken Pesto Pizza
Tender chicken and fresh vegetables freshen up a classic pizza crust- YUM!

1 large premade pizza crust, such as Boboli
1/2 c. premade pesto
1 chicken breast, cooked and diced
2 roma tomatoes, chopped
1/4 c. red onion, diced
1/4 c. shredded Parmesan cheese
1/4 c. shredded mozzarella cheese
Black pepper
Pizza sauce, optional, for dipping

Preheat oven according to directions on pizza crust package. Spread pesto evenly over crust. Top with onions and mozzarella cheese. Add chicken, tomatoes and freshly ground black pepper. Top with Parmesan cheese. Bake according to package directions. Serve with pizza sauce for dipping.