Pizzas

Summer Squash Blossom Skillet Pizza

August 17, 2017 The Culinary Chronicles1 Comment

I was at the Hillcrest Farmers Market last weekend and beautiful squash blossoms were in almost every produce stall.

I was PUMPED!!!

I love squash blossoms. They remind me of growing up in Minnesota when my grandparents had a big garden in the backyard and my grandpa tended to his gorgeous dahlias in the front of the house.

Oddly enough, out of all the edible things they grew, I remember the elephant ear stalks and squashes the most.

Elephant ear stalks, or bạc hà in Vietnamese, are often used in our stir-fry dishes and sour-tamarind soups (canh chua). And if you’re wondering how the heck they managed to grow plants in Minnesota that are indigenous to tropical climates—-I can’t help you there.

Seriously. I have no clue how my grandparents and parents coaxed them out of the frigid ground. But they did.

OG hustlers.

As for the squashes, I remember them most because….I hated them.

Yup. Hated them.

As in, when they showed up at the dinner table, I was guaranteed to be the last one there because I would just stare at my bowl piled high with pureed squash. UGH! I would sit there for what seemed like centuries, refusing to eat it. That is, until my grandparents had pity on me and coerced my parents to letting me off the hook.

Did I mention I was the baby of the family?

Oh…and it was probably more like 10 minutes than a hundred years but when you’re eight, 5 minutes could feel like FOH-EVAH!!

But as much as squash was my mortal enemy, I used to love looking at their bright and colorful blossoms. I may have also been caught plucking a few off the vine from time to time. Hey–a kid had to keep herself entertained while her older sibbies ditched her for their friends.

Yes, that’s me unabashedly trying to elicit sympathy. Did it work?

Fast forward to 2017 and I’m still not a fan of most squashes. I do like zucchinis but will most definitely pass on butternut squash, pumpkins, acorn squash, kabochas…..

Hey–just consider it more for you all to enjoy.

But I still love squash blossoms. They have a mild zucchini flavor and are just so darn pretty. I usually have them as fritto misto or stuffed. But my favorite way to have them is on top of a pizza.

The first time I had squash blossom pizza was at Pizzeria Mozza and I was hooked! It’s a simple preparation of their awesome pizza crust with a light red sauce, tons of blossoms and then topped with fresh burrata when out of the oven. And I’m a sucker for burrata!

Armed with a bundle of fresh summer zucchini blossoms from the market, I went home and whipped up a quick batch of dough (1 yeast envelope. 1/4 tsp. sugar, 1 1/4 cups warm water, 1 Tbs. olive oil, 3 cups AP flour & 1 tsp salt) and turned to my favorite cast iron skillet method to make some pizza.

These days, I lean towards pizzas without red sauce and prefer to use fresh tomato slices (or halves) instead. I brushed the dough with a garlic-herb oil, topped it with lots of fresh mozzarella, blossoms and grape tomatoes before quickly cooking it off. Once out of the oven, the pie was sprinkled with parmesan cheese and chopped chives.

Verdict?

Summerifically delish! But if you’re feeling into it, top it with some fresh burrata like Mozza does or a quenelle or three of ricotta.

Allora! <<< Just threw that in for my Master of None peeps. ❤

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Summer Squash Blossom Skillet Pizza
Serves 2

Ingredients:

2 tablespoons olive oil
1 teaspoon minced garlic
½ teaspoon red pepper flakes
1-teaspoon fresh thyme leaves
5 ounces fresh pizza dough, rested and at room temperature
all purpose flour
1 teaspoon ground corn meal
kosher salt
¼ pound thinly sliced fresh mozzarella cheese
6 large zucchini squash blossoms, stamens removed
10 grape tomatoes, halved
1 tablespoon chopped chives
1 tablespoon grated parmesan cheese

In a small pan, add the olive oil, garlic, pepper flakes and thyme. Heat over medium-low for 5 minutes to allow the oil to infuse. Set aside.

Turn on the oven broiler and adjust one of the racks to the top of the oven to rest directly under the broiler. Place a seasoned cast iron skillet (10-12 inches in diameter) directly under the broiler for 8-10 minutes. It may begin to smoke but you need the skillet to be screaming hot.

While the skillet is heating, roll out the pizza dough onto a floured surface–you’ll want it a tad smaller than the width of your skillet. If you have a pizza peal, sprinkle it with cornmeal and transfer the pizza dough onto it. If not, you can also use a cutting board.

Brush the infused olive oil over the dough and sprinkle salt all over the dough. Top with mozzarella cheese and place the blossoms, fanned out in a circle. Place the halved tomatoes on top.

Once the skillet has heated for the appropriate length of time, quickly and CAREFULLY slide the pizza into the skillet. Place the skillet on a burner over medium heat and allow it to begin cooking for 2 minutes. Move the skillet back to the oven so it sits directly underneath the broiler.

Close the oven door and allow the pizza to cook for about 60-90 seconds. Open the oven door and rotate the skillet 180 degrees. Close the door and allow another 60-90 seconds underneath the broiler. Once the crust is slightly charred and cheese has melted, CAREFULLY remove the skillet from the oven and place it on a rack for 5 minutes. Sprinkle the top with chives and parmesan cheese. Transfer the pizza to a cutting board, slice up and enjoy!

Ratatouille Pizza

October 13, 2016 The Culinary ChroniclesLeave a comment

Ratatouille Pizza
You may not know this about me but I’m a Disney freak.

For years my movie library was primarily filled with the clam-shell VHS cases of animated Disney films. Yes, you read correctly — VHS.

I can recite entire movies without effort, enthusiastically sing (albeit, in a tone deaf pitch) every song, and have a rather impressive “who’s-its and what’s-its galore” collection of Disney chotskies.

So it should be no surprise that my inspiration dish for National Pizza Month came while watching Disney’s Ratatouille the other week. The movie is now near 10 years old but if you haven’t seen it yet—drop everything and watch it!!

Oh that Remy……

Ratatouille is a French Provençal dish that features veggies in a slow cooked stew. It was while Remy was layering the veggies for his remake of Ratatouille that I thought –HOT DAMN! Those flavors would be fantastic on a pizza! Eggplant, squashes, peppers, tomatoes, basil — perfect!!!

With those flavors in mind, I took to my beloved cast iron skillet method to fix up a gorgeous pizza. I smothered a generous layer of my homemade marinara that mimicked the stewed tomatoes of Ratatouille with its onions, garlic, oregano, and fennel. Next came a shingled layer of roasted eggplant, roasted zucchini and few slices of red bell pepper that I chose not to roast so that it could hold a bit of its crunch through the short cooking process. After the whole pizza broiled, I placed torn pieces of burrata on top because burrata makes everything better! And right before serving, I sprinkled the the whole thing with some sea salt, fresh cracked pepper, chili flakes and ribbons of fresh basil.

What do ya think? Isn’t it a beauty? And it tasted even better than it looked!

Remy would be proud.

HAPPY NATIONAL PIZZA MONTH!!!

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Ratatouille Pizza
Serves 2

Ingredients:

12-15 ¼-inch slices eggplant
12-15 ¼-inch slices zucchini or summer squash
olive oil, divided
kosher salt
5 ounces fresh pizza dough, rested and at room temperature
all purpose flour
1 teaspoon ground corn meal
¾ cup marinara
1 teaspoon minced garlic
leaves from 2 sprigs fresh thyme
10-12 thin slices red bell pepper
3 ounces fresh burrata cheese, torn into pieces
sea salt
fresh cracked black pepper
¼ teaspoon red chili flakes
2-3 large fresh basil leaves chiffonade

Preheat oven to 475 degrees F. Place the eggplant and zucchini on a baking sheet. Brush each slice with olive oil and sprinkle with kosher salt. Roast the vegetables in the oven for 10-15 minutes until they are soft and become golden. Remove the sheet and allow to cool.

Turn on the oven broiler and adjust one of the racks to the top of the oven to rest directly under the broiler. Place a seasoned cast iron skillet (12-14 inches in diameter) directly under the broiler for 8-10 minutes. It may begin to smoke but you need the skillet to be screaming hot.

While the skillet heats, roll out the pizza dough onto a floured surface–you’ll want it a tad smaller than the width of your skillet. If you have a pizza peal, sprinkle it with cornmeal and transfer the pizza dough onto it. If not, you can also use a wooden cutting board. Brush olive oil over the dough.

Once the skillet has heated for the appropriate length of time, quickly and CAREFULLY remove the skillet from the oven. Slide the dough into the skillet. Quickly spread the marinara over the dough and sprinkle the minced garlic and thyme leaves over. Layer with the slices of eggplant, zucchini and bell pepper. Carefully replace the skillet in the oven so it sits directly underneath the broiler. Close the oven door and allow the pizza to cook for about 60 seconds. Open the oven door and rotate the skillet 180 degrees. Close the door and allow another 60-90 seconds underneath the broiler. Once the crust and bell peppers are slightly charred, CAREFULLY remove the skillet from the oven and place it on a cooling rack for 3-4 minutes. While the pizza rests, top with burrata cheese and allow the heat to melt it.

After the pizza has fully rested, sprinkle the tops with sea salt, freshly cracked black pepper and red pepper flakes. Sprinkle the basil over the pizza and transfer to a cutting board, slice up and enjoy!

*If you don’t want to use the cast iron skillet method, assemble the entire pizza (with the exception of the basil and cheese) on a baking sheet. Bake in a 500 degree F oven for about 15-20 minutes until the crust becomes golden brown. Remove the sheet from the oven and follow the remaining steps of the above recipe.

Pizzas

Burrata Caprese & Prosciutto Skillet Pizza

July 25, 2016July 25, 2016 The Culinary Chronicles1 Comment

It’s Monday y’all….

And yes, my struggle is real today…. yawn……

So to cope with those Monday blues, I’ve got something that will wake you up and help kick start your week – Burrata Caprese & Prosciutto Skillet Pizza.

Hellooooooo Beautiful!

It’s the final installment to my summer ode to Burrata Caprese while using my favorite way to make pizzas at home–in a cast iron skillet! The cast iron allows the pizza dough to puff up and get wonderfully crisp and slightly charred—mimicking a pizza oven. And it cooks the pizza in just a couple of minutes —WINNING!

As for the Burrata Caprese — you know how much I adore it. My other two posts featuring the combo highlighted the burrata in its fresh form. This time, I opted to add it to the pizza dough before broiling it so that it became ooey-gooey melted and creamy.

Trust me, it was the best decision I ever made! Or at the very least, the best decision I made that day. ❤

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Burrata Caprese & Prosciutto Skillet Pizza
Serves 2

Ingredients:

1 heaping cup diced tomatoes
2 garlic cloves minced, divided
2-3 pinches kosher salt
2-3 pinches black pepper
¼ teaspoon red chili flakes
extra virgin olive oil, divided
5 large fresh basil leaves, julienned – more to garnish
5 ounces fresh pizza dough, rested and at room temperature
all purpose flour
1 teaspoon ground corn meal
3 ounces fresh burrata cheese, torn into pieces
½ tablespoon grated parmesan cheese
1 slice prosciutto, torn into pieces

In a small bowl, mix together the tomatoes, half of the garlic, kosher salt, black pepper, red chili flakes, ½ tablespoon olive oil, and julienne basil. Set aside.

Brush the olive oil over the dough and sprinkle the remaining garlic over it. Quickly top with burrata cheese. Once the skillet has heated for the appropriate length of time, quickly and CAREFULLY slide the pizza into the skillet. Replace the skillet so it sits directly underneath the broiler.

Close the oven door and allow the pizza to cook for about 60 seconds. Open the oven door and rotate the skillet 180 degrees. Close the door and allow another 60-90 seconds underneath the broiler. Once the crust is slightly charred and cheese has melted, CAREFULLY remove the skillet from the oven and place it on a rack for 3-4 minutes. Sprinkle the top with parmesan cheese, prosciutto, tomato mixture and remaining basil leaves. Transfer the pizza to a cutting board, slice up and enjoy!

Pizzas

Alsatian Pizza …. Sorta.

May 25, 2016May 25, 2016 The Culinary Chronicles3 Comments

If I see an Alsatian Pizza on a menu, I’ve got to order it.

Because if I don’t do it—I won’t stop thinking about it and will have regrets for the rest of my life!! MY ENTIRE LIFE!!

Too Much?

Sorry–I haven’t had my Diet Coke today. Anyway…..

Alsatian Pizzas are pure and uncomplicated but oh-so-lovely. Typically it consists of a perfect pizza dough, fromage blanc –or crème fraîche, onions and bacon. How easy is that?!

But don’t let the few ingredients fool you because they’re wonderfully paired. The creamy, slightly sharp and piquant crème fraîche is tamed by the sweet onions and salty bacon.

Heaven.

As in—I’m praying they serve Alsatian Pizzas in Heaven.

But you all know me and I can never leave things alone. So I decided to up the ante and add shredded gruyere, sliced mushrooms, and use BOTH caramelized and raw red onions. Why the heck not—LET’S GET CRAZY TODAY!!!

Because it is National Wine Day, which incidentally, goes perfect with my “sorta” Alsatian Pizza. ❤

Cheers!!
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Alsatian Pizza….Sorta.
Serves 2

Ingredients:

4 slices thick cut bacon, thinly cross sliced
¾ cup sliced red onions, divided
6 ounces fresh pizza dough, rested and at room temperature
all purpose flour
½ cup crème fraîche
1 cup shredded gruyere cheese
1 cup sliced crimini mushrooms
2 sprigs fresh thyme
kosher salt
black pepper
extra virgin olive oil
½ tablespoon corn meal
¼ teaspoon red pepper flakes
1 tablespoons chopped parsley

Preheat oven to 500 degrees F.

While the oven preheats, cook the bacon in a skillet over medium-low heat until the fat has rendered and the bacon begins to get crispy. Do not over-brown the bacon, as it will continue to crisp in the oven. Use a slotted spoon and transfer the bacon bits to a plate covered with paper towels. Sauté ½ cup onions over medium heat in the bacon drippings until they become golden brown. Set aside

Take the pizza dough and flatten it with your hands on a floured surface. Use a floured rolling pin to gently roll the crust to about ¼ of an inch thickness. Transfer the rolled out dough to a pizza paddle or lightly floured cutting board. Spread the crème fraîche evenly over the dough. Scatter the caramelized onions, gruyere, bacon, crimini and fresh thyme leaves on top. Season the entire pizza with salt and pepper and drizzle with extra virgin olive oil.

If you have a baking steel/stone in the oven, gently slide the pizza on top. Otherwise, sprinkle a baking sheet with corn meal and slide the pizza on top of it. Bake the pizza for 12-15 minutes until the crust becomes golden brown.

Remove the pizza from the oven. Sprinkle the remaining sliced red onions, red chili pepper flakes and parsley over the top. Slice the pizza and serve warm

Pizzas · Poultry

Game Day BBQ Chicken Pizza — Fight On!

September 5, 2015May 25, 2016 The Culinary Chronicles4 Comments

Alright y’all….this is a last minute post so please excuse the quality of the photos and any typos.

But it’s the SEASON OPENER today for my boys and kick-off is in less than 5 hours–a GOOD LUCK post was a must!

GO USC TROJANS!!!!!!!

Growing up, football always had a “shadow” presence in my childhood. We lived in Minnesota–land of the mighty Minnesota Vikings. So when football season came along in the fall, Sundays and Monday-nights were off limits for the TV.

Dad held permanent residence in front of the sole family tube during the season.

And as funny as it is now for me to think it, I didn’t really enjoy the game at that time. All I knew was that I had an unquestionable loyalty to the Vikes.

Then I found myself as a cheerleader all throughout high school (2-year varsity cheer captain–thank you very much! Go BRAHMAS!!) and spent every Friday night cheering for a CIA Champ Football Team. By then, my own appreciation and understanding for the sport had taken shape which only catapulted and grew a MILLION times when I went to school at the University of Southern California during the Coach Pete Carroll/Carson Palmer years.

It was extraordinary…

It’s been over a decade since I’ve been at USC but my loyalties have never waned. In fact, it’s such a serious thing for me during the season that I will rarely watch a game in public at a sports bar (unless I’m at the game) because this 5’2″ gal gets so heated, I become a sailor!

Well, my potty mouth becomes a sailor.

To cheer on my boys as they face Arkansas State tonight, I made a quick pizza using ingredients that take on the spirit of College Football tailgating– BBQ Chicken Pizza!!

I know, BBQ Chicken Pizza is so “1990’s”–but after all this time, it’s still dang good!

And with that, I’ve got to get back to my usual game day rituals.

Here’s to an incredible College Football season– GO TROJANS!!!!!!

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Game Day BBQ Chicken Pizza
Serves 2

Ingredients:

6 ounces fresh pizza dough, rested and at room temperature
all purpose flour
¾ cup barbeque sauce, divided
1 tablespoon minced garlic
½ teaspoon red chili pepper flakes, divided
1 cup sliced red onions
1/3 pound thinly sliced fresh mozzarella cheese
¼ cup diced scallions, divided
1 cup diced cooked chicken
1 cup grape tomatoes, halved
½ tablespoon corn meal
¼ cup chopped cilantro leaves

Preheat oven to 500 degrees F.

Spread ½ cup of the barbeque sauce over the dough. Next, top the sauce with the minced garlic and ¼ teaspoon red chili pepper flakes. Cover the pizza with the red onions, mozzarella cheese, 2/3 of the scallions, chicken, and tomatoes. Drizzle the remaining barbeque sauce over the top of the pizza.

Sprinkle the corn meal over a baking sheet. Carefully slide the pizza onto the baking sheet and transfer to the oven. Bake the pizza for 15-20 minutes until the crust becomes golden brown and the cheese is bubbly.

Remove the pizza from the oven. Sprinkle the remaining red chili pepper flakes, scallions and cilantro over the top. Slice the pizza and serve warm.

Pizzas · Vegetables/Vegetarian

Spring Skillet Pizza Pie for π (PI) Day!

March 14, 2015November 5, 2015 The Culinary Chronicles2 Comments

Happy 3.14159 Day…..

otherwise known as π (Pi) DAY!

This morning, my Twitter and IG feed have been filled with gorgeous berry, apple, and chocolate pies as my foodie friends around the world celebrate π Day. And it’s makin’ me HUNGRY!

But this year, I decided to lean towards the savory route again for π Day and this time, we went the Pizza Pie route!

Since spring is just a few days away, I opted for colorful and light veggies for toppings. We started off with a base of EVOO, garlic, thyme, fresh mozzarella and then went to town on all the beautiful produce in reach. Mixed color peppers, artichokes, grape tomatoes, thin asparagus tips and arugula jumped out to me but really, use anything that tickles your fancy. The whole pi(e) was then drizzled with a sweet, tart balsamic reduction.

HOLY PI(E), BATMAN!

Did I ever mention that beautiful food geeks me out?

It also makes me dance around the kitchen….but that’s a story for another time.

As you know, I’m obsessed with making pizza pi(es) in a cast iron skillet. But if you don’t own a cast iron or want to make a larger pizza pi(e), just bake the whole thing on a hot baking sheet (or pizza stone) for 15-20 minutes in a 450 degree F oven.

There’s still plenty of time to get your π Day on and here are some ideas for ya:

And with that folks— have a gorgeous weekend and HAPPY π DAY!

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Spring Skillet Pizza
Serves 2

Ingredients:

5 ounces fresh pizza dough, rested and at room temperature
flour
½ tablespoon corn meal
1 tablespoon extra-virgin olive oil
1 teaspoon minced garlic
½ teaspoon fresh thyme leaves, divided
¼ cup thinly sliced red onions
¼ cup thinly sliced bell peppers
¼ pound thinly sliced fresh mozzarella cheese
½ cup blanched asparagus
4-6 grape or cherry tomatoes, halved
¼ cup artichoke hearts, quartered
½ tablespoon grated parmesan cheese
sea salt
½ teaspoon fresh lemon zest
fresh black pepper
2-3 pinches red chili flakes
1-2 tablespoons balsamic vinegar reduction*
1 small handful fresh arugula leaves

Brush the olive oil over the dough and sprinkle the garlic and ½ the thyme leaves over it. Quickly top with the red onions, bell peppers, mozzarella cheese, asparagus, tomatoes and artichoke. Once the skillet has heated for the appropriate length of time, quickly and CAREFULLY slide the pizza into the skillet. Replace the skillet so it sits directly underneath the broiler.

Close the oven door and allow the pizza to cook for about 45-60 seconds. Open the oven door and rotate the skillet 180 degrees. Close the door and allow another 60-90 seconds underneath the broiler. Once the crust is slightly charred and cheese has melted, CAREFULLY remove the skillet from the oven and place it on a rack for 2-3 minutes. Sprinkle the top with parmesan cheese, remaining thyme leaves, sea salt, lemon zest, black pepper, and chili flakes. Drizzle the balsamic reduction and top with the arugula leaves. Transfer the pizza to a cutting board, slice up and enjoy!

*To make the balsamic reduction, combine 1 cup balsamic vinegar, ½ tablespoon sugar and 2 pinches of red chili flakes to a small sauce main. On medium-high heat, bring to a boil, stirring often. Reduce the heat to low. Continue stirring and cooking until the liquids have reduced by half and take on a thick, syrup consistency—about 10 minutes. Be sure to watch the reduction closely as it can burn quickly. Transfer to a container and allow to cool completely.

Breakfast/Brunch · Pizzas · Pork · Sponsored

Potato-Egg-Prosciutto Pizza

January 28, 2015June 21, 2016 The Culinary Chronicles4 Comments

The thing is, I rarely ever have any true vested interest with the Super Bowl. Because although my beloved Vikings may be full of heart, we don’t seem to be able to get our act together to make a showing in the big game.

Well, not since the 70’s at least. Ughh…..

But that’s not to say that I don’t love to partake in all the Super Bowl festivities.

And by festivities, I mean gluttonous food and adult beverages. Hey, it would be un-American not too!

My loved ones and I typically like to get our Super Bowl parties started early so we can have a full day of indulgence. To kick-off the AM shenanigans, I wanted to come up with something that married the spirit of brunch and football. And what does that better than gorgeous eggs and pizza?!

Which is fantastic because I’ve been tapped this year to be one of the twelve ambassadors for Safest Choice™ Darling Dozen and thought it was the perfect time to whip up a few recipes featuring their delicious and all natural pasteurized eggs.

I’ve sung their praises before but you can rest easy when using their eggs since their pasteurization process eliminates salmonella. Check out more healthful info about their eggs here.

In my opinion, this pizza really does have all the necessary components for a savory brunch.

Cheese? CHECK!

Potatoes? CHECK!

Runny eggs? CHECK!

Pork? CHECK!

It even has some greens to make us feel a little better.

A Win-NGUYEN for sure….even if my Vikings don’t. Bleh….

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Potato-Egg-Prosciutto Pizza
Serves 2

Ingredients:

1 whole garlic head
2 tablespoons olive oil, divided
1 cup thinly sliced new potatoes
½ tablespoon minced fresh rosemary
1/8 teaspoon red pepper flakes
¾ teaspoon kosher salt, divided
6 ounces fresh pizza dough, rested and at room temperature
2 tablespoons all-purpose flour
½ tablespoon corn meal
2 large Safest Choice™ pasteurized eggs
1/8 teaspoon black pepper
2 thin slices prosciutto, torn into small pieces
2 ounces goat cheese
1 cup fresh arugula leaves

Prepare the garlic paste by preheating the oven to 400 degrees F. Peel and discard the outer skin from the garlic head. Cut off the very top part of the garlic head so that the cloves are just barely exposed. Place the garlic head on a piece of aluminum foil and drizzle 1 tablespoon of olive oil over it. Bunch the foil together to cover the garlic and roast for about 30 minutes until the cloves are golden brown. Once cooled, squeeze the cloves out of their skins into a small bowl. Using a fork, mash up the garlic so that it becomes a paste. Set aside.

While the garlic roasts, mix the potato slices, rosemary, pepper flakes and ½ teaspoon kosher salt in a small bowl. Set aside.

Once the garlic has roasted and has been removed from the oven, turn up the oven heat to 500 degrees F. Place a baking sheet on the middle rack of the oven while it preheats.

Take the pizza dough and flatten it with your hands on a floured surface. Use a floured rolling pin to gently roll the crust about 1/8 of an inch. Transfer the rolled out dough to a pizza paddle or lightly floured cutting board. Spread a thin layer of the roasted garlic over the entire pizza dough. Place the potato slices, slightly overlapped, over the top of the pizza. You’ll want to leave two small spaces uncovered where the eggs will rest.

Carefully remove the preheated baking sheet from the oven and sprinkle it with the cornmeal. Slide the pizza onto the baking sheet and bake for 20 minutes. Take the pizza from oven and crack 1 egg into each of the predetermined spots. Place the pizza back into the oven and bake for another 5-7 minutes or until the eggs have set and the crust has become golden brown.

Slide the pizza onto a large cutting board and season with the remaining kosher salt and black pepper. Top with the prosciutto pieces, goat cheese and arugula. Serve immediately.

*DISCLOSURE: As a brand ambassador for the Safest Choice™ Darling Dozen, I was compensated for the creation of this recipe and post. However, as always, all opinions are my own.*

Miscellaneous · Pizzas

Cast Iron Skillet Pizza…. #LifeChanging

September 16, 2013November 5, 2015 The Culinary Chronicles7 Comments

I had a life changing moment in the kitchen nearly a year ago….

It was the first time I had tried my hand at Cast Iron Skillet Pizzas!

The method allows the dough to bake beautifully–crisp with a slight char. Delicious! And the kicker? The cook time is less than 3 minutes! So flipping fast!

Here’s how to do it:

Turn on the oven broiler and adjust one of the racks to the top of the oven–directly under the broiler.
Place a cast iron skillet (10-12 inches in diameter) directly under the broiler for 8-10 minutes. It may begin to smoke but you need the skillet to be screaming hot.
While the skillet is heating, roll out 5-6 ounces of pizza dough onto a floured surface–you’ll want it a tad smaller than the width of your skillet. If you have a pizza peal, sprinkle it with cornmeal and transfer the pizza dough onto it. If not, you can also use a wooden cutting board.
Dress the pizza with the toppings of your choice.
Once the skillet has heated for the appropriate length of time, quickly and CAREFULLY slide the pizza into the skillet. Replace the skillet so it sits directly underneath the broiler.
Quickly close the oven door and allow the pizza to cook for about 45-60 seconds.
Open the oven door and rotate the skillet 180 degrees. Close the door and allow another 60-90 seconds underneath the broiler.
Once the crust is slightly charred, CAREFULLY remove the skillet from the oven and place it on a rack for 2-3 minutes.
Transfer the pizza to a cutting board, slice up the goodness and DIVE ON IN!!!

And here are some things to keep in mind:

The skillet is incredibly hot after it’s been under the broiler so handle with care. I usually use both an oven mitt and a thick kitchen towel.
Things happen very fast once you start so have all of your toppings and mise en place ready to go before you even start heating the skillet.
Toppings are completely up to you but I would recommend not placing fresh items on top until after the pizza has baked so that it doesn’t wilt or melt (arugula, goat cheese, etc.).
I think a 10-12 inch pizza is perfect for two with a crisp side salad, however, if you’re feeding several folks, it would be ideal to use two skillets at a time.

And that’s it! Easy Peasy and totally faster than take out.

*In case you’re curious, the pizza shown here is topped with mozzarella, leftover ribeye steak, mushrooms, roasted garlic cloves, a drizzle of herb oil, fresh rosemary chili flakes and goat cheese.

Breakfast/Brunch · Pizzas · Pork

Breakfast Pizza + Nambé Giveaway WINNER!

July 24, 2012November 5, 2015 The Culinary Chronicles5 Comments

You could throw an egg on anything and it would be freaking delicious. Sandwiches, ramen noodles, pasta, rice……

Seriously.

So when I dove into Motorino’s Pizza al’ Uovo on my recent trip to NYC— I was in HEAVEN. Oooey-gooey fried eggs that just spilled into a crisp pizza covered with pancetta, basil and pecorino. SOOO good! I was hell bent on making my own version when I got home though I did make a few ingredients substitutions based upon my personal flavor preference. True– it’s nearly impossible to achieve the same type of crust that a wood fire oven can produce but overall I was very happy with it. You’ll be surprised to see how easy this is to make and it’s a guaranteed crowd-pleaser at your next brunch party.

But now for what you all have been waiting for….the winner of the fabulous Nambé Fish Platter

Drum Roll please………….

CONGRATS Jessica who said she would serve Gambas al Ajillo on the Nambé Fish Platter. Jessica, you will have until 5pm PST on Wednesday, July 25th to respond to our email and accept or another winner will be selected.

THANK YOU to everyone who participated! And THANK YOU Nambé !

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Breakfast Pizza
Serves 2

Dough:
1 Cup Lukewarm Water
1 Packet Instant Yeast
2 Cups Bread Flour, plus more for dusting the work surface and hands
2 Tablespoons Olive Oil
1½ Teaspoon Kosher Salt
½ Tablespoon Sugar
*Makes approximately 3 medium-sized pizzas

Toppings:
1 Tablespoon Corn Meal
Olive Oil
2 Large Eggs, crack into individual small bowls
2 Ounces Fresh Mozzarella, sliced and patted dry
4-5 Slices Bacon, par cooked and cut into large pieces
2 Tablespoons Grated Parmesan Cheese
Fresh Basil Leaves
Black Pepper

Prepare the pizza dough. Combine the water with the yeast and let set for 10 minutes until the yeast is dissolved and bubbly. Combine the rest of the ingredients in the bowl of a stand mixer fitted with a dough hook attachment. Add the yeast-water and mix until the ingredients have just combined. Cover and allow to rest in a warm area until it doubles in size—about one hour.

One hour before baking, preheat the oven to 500 degrees F with a pizza stone on the lower rack. If cooking the pizza on a baking sheet, preheat 30 minutes before baking.

When the dough has rested, take approximately 1/3 of the dough and flatten it with your hands on a floured surface. Use a floured rolling pin to gently roll the crust about 1/8 of an inch. Transfer the dough to a pizza peel (if baking directly on stone) or onto a baking sheet that has been sprinkled with corn meal. Gently brush the crust with olive oil.

Lower the oven temperature to 450 degrees F. If using a pizza peel, carefully slide the pizza in the oven on the stone. If using a baking sheet, place pizza in the oven. Par bake for about 6-8 minutes until slightly golden. Pull from the oven and carefully pour the eggs on top. Place the fresh mozzarella cheese and bacon around the pizza and sprinkle with the grated parmesan cheese. Return to oven and continue baking for an additional 6-8 minutes or until the eggs have just set and the bacon has crisped. When done, remove the pizza and top with fresh basil leaves and black pepper. Serve immediately.

Pizzas · Pork · Seafood

Seester’s Fav–Shrimp and Prosciutto Pizza with Fresh Arugula

January 16, 2012November 5, 2015 The Culinary Chronicles7 Comments

For well over a decade, my SEESTER, T, has been obsessed with Berri’s Cafe in LA. As in, SO OBSESSED that she will face driving through LA traffic from Orange County to get her beloved Berri’s. Correction….she will make her husband face the LA traffic so she can get her Berri’s fix.

And guess what? She orders the same thing EVERY TIME–the Berri’s Original Pizza. In the many times I’ve gone there with her (and I mean MANY since I used to live down the street from Berri’s), she’s only let me order the same thing too!

T has a fixation with their Original Pizza and compares EVERY pizza with it. She even said it’s better than the pizzas she’s had in Italy! Hey….don’t yell at me–she’s the one whose infatuated. In fact, one night when we had gone out, yours truly had a little too much boozy goodness and got sick. Instead of driving her poor little sis straight home so she could properly pray to the porcelain gods, T made a pit stop at Berri’s and had the valet keep an eye on me while she ran in to get the pizza! Good Grief! I don’t know whether to laugh or cry!

Actually…it’s pretty hilarious.

This past weekend was my SEESTER’s (yes, purposely spelled that way) birthday. She and her fam headed up to San Francisco for a celebration weekend with our other sis, P. My work schedule wouldn’t allow me to join in on the fun but I was so bummed to be missing out on her bday festivities—not to mention all the yummy food and trip to Napa 😦

So in her honor (and to make her feel a little “jelly”), I decided to take a spin on Berri’s Original-— a thin crust pizza with shrimp, prosciutto and topped with fresh arugula. And you know what? I think I did it justice!

I added fresh Bufala mozzarella which gave a level of creaminess that played off the crunch from the shrimp and saltiness from the prosciutto. The pile of peppery arugula was so bright and fresh that heck—this pizza was almost like a salad! Ok….maybe that’s a bit of a stretch.

HAPPY BIRTHDAY SEESTER!!!!!

And yes, I’ll make this again for you.

___________________________________________

Shrimp and Prosciutto Pizza with Fresh Arugula

Ingredients:

Pizza Dough:
1.75 Cups Lukewarm Water
½ Tablespoon Granulated Yeast
½ Tablespoon Kosher Salt
3.75 Cups Unbleached All Purpose Flour
*Makes enough for 4 12-inch pizza crusts

Toppings:
2 Ounces Shrimp, peeled and deveined
1 Garlic Clove, finely minced
2 Pinches Red Chili Flakes
¼ Cup Marina Sauce, or your choice of Tomato Sauce
½ Shallot, thinly sliced
2-3 Fresh Basil Leaves, torn in pieces
2 Tablespoons Shredded Mozzarella
2 Ounces Fresh Bufala Mozzarella, sliced and patted dry
1-2 Thin Slices Prosciutto, torn in pieces
1-2 Handfuls Arugula Leaves
Kosher Salt
Premium Extra Virgin Olive Oil

Prepare the dough the night before. Add yeast and salt to the water in a 5-quart bowl. Add in the flour and mix in a heavy stand mixer (with paddle attachment) until everything is uniformly moistened, without dry patches. Cover the bowl with a kitchen towel and allow to rise at room temperature for approximately 2 hours. After rising, cover the container tightly and refrigerate overnight.

One hour before baking, preheat the oven to 500 degrees F with a pizza stone on the lower rack. If baking the pizza on a sheet, preheat 30 minutes before baking.

Remove the dough from the refrigerator. Sprinkle the work surface and top of the pizza dough with flour. Using kitchen shears, pull up and cut a piece of dough about the size of an apple. Hold the piece of dough in your hands and add more flour as needed so it won’t stick to your hands. Gently stretch and fold the dough underneath itself to create a ball. Allow the dough to rest, covered with plastic wrap on the work surface for about 20 minutes.

While dough is resting, mix the shrimp, garlic, chili flakes, pinch of kosher salt, and drizzle of olive oil in a small bowl. Set aside.

When the dough has rested, flatten it with your hands and use a floured rolling pin to make a crust about 1/8 of an inch. Transfer the dough to a pizza peel (if baking directly on stone) or onto a baking sheet. Spread the marina sauce on top of the crust so it creates a thin, even layer. Sprinkle the fresh basil, cheese, shallots, and shrimp all over the pizza.

Lower the oven temperature to 450 degrees F. If using a pizza peel, carefully slide the pizza in the oven on the stone. If using a baking sheet, place pizza in the oven. Bake for 12-15 minutes, rotating the pizza midway for even cooking. In the last 1-2 minutes of baking, add the prosciutto to the pizza and continue baking.

When done, remove the pizza and top with fresh arugula. Drizzle the top of the pizza with olive oil and serve.

Pizza Dough Adapted From: Artisan Pizza and Flatbread in Five Minutes a Day