Pizza | Fake Ginger

Buffalo Chicken Pizza

October 14, 2011 in chicken

For the first couple years of my marriage, I made this pizza at least once a week. We loved it that much. Then, of course, we got sick of it. When I made those sliders a couple weeks ago, they reminded me about my love of the pizza and I knew I’d have to make it soon.

If you’ve never tried this recipe, you absolutely must. The best part is that it’s so easily customizable. There was a point (I’m sure I was pregnant) where I was literally dumping an entire bottle of hot sauce into the sauce but nowadays I’m sticking pretty close to the recipe. If you don’t like blue cheese, leave it off. It’s perfectly yummy with just the Monterey Jack.

Oh, and I usually buy the refrigerated Pillsbury stuff because I like it’s flakiness with the spicy sauce but feel free to make your own! (I had bought a Pillsbury dough for this one… but it disappeared. Yeah, how does a roll of pizza dough disappear from the fridge?!) I use the Montreal grill seasoning mostly because I don’t like the look of a naked crust. It pretty much tastes like garlic so you could brush it with garlic powder or any other seasoning you enjoy.

Buffalo Chicken Pizza

adapted from Food Network

Ingredients

2 cups cooked and cubed (or shredded) chicken

1 pizza dough, store bought

Cornmeal or flour, to handle dough

2 tablespoons butter

1 tablespoons Worcestershire sauce, eyeball it

⅓ to ½ cup hot sauce (I use Frank’s Red Hot)

1 cup tomato sauce

1 cup shredded Monterey Jack cheese

½ cup blue cheese crumbles

3 scallions, thinly sliced

2 tablespoons olive oil

1 tablespoon Montreal poulty grill seasoning

Instructions

Preheat oven to 425 degrees F.
Stretch dough to form pizza using cornmeal or flour to help you handle it. If you let it rest and warm up a few minutes it will handle even easier. Set pizza on pizza pan to the side.
In a medium skillet over medium heat, melt butter and stir in Worcestershire, hot sauce, and tomato sauce.
Add chicken to sauce and coat. Cover the pizza dough with the saucy Buffalo chicken, cheeses, and half the scallions. Use a pastry brush to brush the exposed crust with olive oil. Sprinkle grill seasoning over olive oil. Bake 18 minutes or until crisp. Sprinkle the remaining scallions on top before serving.

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Tags: chicken, pizza
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Breakfast Pizza

August 21, 2010 in pork

We are loving the pizza right now, huh? It’s a quick dinner to pull together (as long as you remember to get the crust going early enough) and it’s always a crowd pleaser. I’ve been trying to make one once a week because it’s also an inexpensive meal, especially one like this where the main ingredients are eggs and a few slices of bacon.

I have always wanted to make a pizza with eggs on top but I was afraid of how my husband would react. He’s been happy with all of my pizza creations so far but eggs? On pizza? I thought that might just be too much for him.

He loved it. I loved it. My 3 year old specifically requested a piece with an egg and then tore it up. You could have knocked me over with a feather. Next time I will add more chives (there’s something you’ll never hear me say again) because the chives totally made the whole thing.

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Breakfast Pizza

Ingredients

1 homemade or store-bought pizza dough
6 strips bacon
1 cup grated Parmesan
1 cups grated mozzarella
4 eggs
salt and pepper
2 tablespoons minced chives
olive oil, for brushing

Instructions

Preheat the oven to 500F or follow package instruction.
Fry bacon strips over medium-high heat until crisp. Cool on a plate lined with paper towels. Crumble. Set aside.
Dust your baking sheet with cornmeal and stretch dough to fit. Sprinkle with Parmesan, mozzarella, and bacon. Crack eggs over top and season and season with salt and pepper. Brush the exposed crust with olive oil.
Bake for 10 – 12 minutes or until eggs are cooked through and crust is golden brown. Sprinkle chives over top.

adapted from Smitten Kitchen

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Tags: bacon, eggs, pizza
17 Comments »

Cheesesteak Pizza

August 6, 2010 in beef

I am obsessed with pizza right now. It’s like I’ve just realized that there are no limits to what goes on pizza and I’m really loving it.

I’ve been wanting to make a cheesesteak pizza for awhile but was worried how it would turn out. I had nothing worry about – this was so awesome! My husband raved and raved about it.

The Boursin cream sauce was so delicious but if you’re looking to lighten up a little, the Laughing Cow Garlic & Herb cheese would taste almost exactly like the Boursin. I’m sure it would work fine if you melted it in milk instead of heavy cream. You could also buy steaks and thin slice them but I wanted to take the quick and easy route with deli sliced roast beef. It was perfect, little work and lots of flavor! If you use the roast beef, it will shrivel up once it’s in the oven so top the pizza with more than you think you’ll need.

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Cheesesteak Pizza

Ingredients

1 pizza crust, store-bought or homemade
cornmeal
1 teaspoon olive oil
2 green peppers, sliced
1 large onion, sliced
2 cloves garlic, minced
1 (5.2 ounce) round of Boursin cheese
1 cup heavy cream
6 – 10 slices deli sliced roast beef, cut into strips
1 cup Provolone or Swiss cheese
¼ cup Parmesan
1 teaspoon Italian seasoning

Instructions

Preheat oven to 425F.
Sprinkle pizza pan with cornmeal. Roll and/or stretch crust out onto pan. Set aside
Heat 1 teaspoon olive oil over medium heat. Saute peppers, onion, and garlic until onion is transparent.
While peppers are cooking, warm heavy cream over medium heat. Add Boursin cheese, in pieces, and stir until cheese is melted.
To assemble pizza, spread Boursin cream sauce over crust. Top with pepper mixture and roast beef. Sprinkle cheeses and Italian seasoning over top. Bake according to package instruction if using a store-bought crust or 15-20 minutes if using homemade.

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Tags: beef, pizza
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Chicken Pesto Pizza

July 13, 2010 in chicken

Homemade pizza is one of our favorite meals. It’s easy, inexpensive, and everyone loves pizza! I took a big chance with this one though. I mean pesto? What are the odds that my 3 year old would eat pizza with pesto on it?

Well… we loved it! My kid ate pizza covered in green stuff! I know! Even my husband said, “I like that… stuff you put on the crust” and I definitely expected him to turn his nose up at it. I normally find pesto to be too strong a flavor but it was seriously delicious on this. The melted cheese kind of toned down the strong flavor I think.

I will have a great pizza crust recipe for you eventually. I’m having trouble finding one that my husband and I agree one. He prefers one like I used on this pizza, chewy and thick, and I like the super thin crispy ones. So still searching. Send me any recipes you love!

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Chicken Pesto Pizza

Ingredients

1 pizza crust, either a premade crust or homemade
½ – ¾ cup pesto
½ teaspoon Italian seasoning
1½ cups cooked, shredded chicken
½ cup mozzarella, shredded
½ cup Parmesan, shredded

Instructions

Preheat oven according to package or recipe instruction.
Roll out crust onto pizza pan that has been dusted with cornmeal or semolina flour. Spread pesto over crust and sprinkle Italian seasoning over it. Place chicken all over crust. Sprinkle cheeses over top. (If you want, you can brush the outside crusts with either oil or butter to get them brown and crispy in the oven.)
Bake according to package or recipe instruction.

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Tags: chicken, pesto, pizza
4 Comments »

The Bread Baker’s Apprentice Challenge – Pizza Napoletana

March 23, 2010 in BBA, breads

Next up on the Bread Baker’s Apprentice challenge is Pizza Napoletana! I was very excited about this because I’ve recently discovered that my kid will eat anything if it’s on a pizza.

This was one of the easier “breads” in the book, probably because I didn’t have to shape anything. The dough came together nicely and while I didn’t have time for an overnight rest, I did let it hang out all day. It rolled out beautifully and puffed just slightly in the oven.

The crust was seriously amazing. I love making my own crusts but after reading Peter Reinhart’s notes, I learned that I wasn’t heating my oven up nearly enough. Reinhart instructed us to heat our oven to 800 degrees (!!) if our oven allowed it. Mine only goes to 500 but I still think the pizza turned out pretty perfect. The crust is thin but still chewy, and crispy around the edges.

I will never, ever use another pizza crust. I don’t usually share the BBA recipes since I was to encourage you to buy this fabulous book but I’m going to link to this one because I really think this is one of the best formulas in the book.