Better than Delivery…

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There is LITERALLY nothing better than pizza night at our house. A few glasses of red, some cheese to nibble on while prepping, great company, and delicious flat breads with a variety of toppings = my dream night.  And because you can never have just one, we made two pizzas, one white and one red sauce. There were only 3 of us, and it’s safe to say we almost finished both pies (oink oink).

The first pizza was my choice; spice rubbed chicken, fig, arugula, ricotta cheese, with a balsamic honey drizzle. We never use figs, and I think they are a fruit that is very under-rated. The second pictured was Nick’s choice, sausage, red and yellow peppers, onion, and mozzarella. It was packed with a ton of spice. Honestly, they both ROCKED. The last minute bonus in the night included the extra pizza dough we had left over. We used it to make simple garlic knots; A little garlic, olive oil, and chili powder go a long way.

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**Remember our easiest trick/tip is to just BUY the dough. It’s so much faster and I swear the end result is quite similar.  Additionally, we mentioned before for flat breads, leave the pizza stone in the oven as it heats up, transferring the cold pizza from the cutting board, directly to the stone in the oven. **

Spiced Chicken, Fig, Arugula, Ricotta Pizza, with a Balsamic Honey Glaze white sauce pizza:

Ingredients: serves 4

  • 1/2 lb pizza dough
  • 1 basket of figs; sliced thinly
  • 1 cup of ricotta cheese (as your base sauce)
  • 3 cups of arugula lettuce
  • 1/2 lb of chicken breast; chopped
  • Spices for the chicken:
    • 1 tbsp each paprika, ras al hanout, kosher salt, and freshly ground pepper
  • Balsamic Honey glaze mix:

Instructions:

  1. Generously dust the chicken with the spice mix. Add salt & pepper to both sides.
  2. On high heat with a few spoons of olive oil, cook the chicken until tender, about 5 minutes on each side. You want it to be cooked most of the way, as it will only be in the oven on the pizza for a short bit. Remove and let sit, until pizza is ready for toppings.
  3. Heat the oven to 475 with the pizza stone inside (you want the pizza stone to be hot to get the bottom crispy).
  4.  Dust the surface you’re going to make the pizza on (we just used a plastic cutting board) with a generous amount of cornmeal.
  5. Form the pizza dough into a pizza crust. We spun it in the air a few times, but mostly cheated and just spread it with our hands on the cutting board. You want it to be pretty thin in the area you put the toppings, and the crust should be thinner than you’d guess (about the same size as your finger… believe me, it puffs up a lot.)       *** hint: only add the toppings right before you transfer the pizza to the oven, or the crust will start to get soggy and stick to your work surface!
  6. Spread ricotta cheese thinly across the pizza dough, covering the entire pie.
  7. Add sliced figs and sliced chicken.
  8. Place in oven for 15 minutes, or until crust is golden.
  9. In a bowl dress arugula with balsamic honey dressing, mixing well.
  10. Right before taking out, cover the top of pizza with arugula, generously. Let cook in oven for 1 more minute, making sure the arugula doesn’t get too wilted.

Sausage, Onions, Peppers, and Mozzarella Pizza red sauce pizza: 

Ingredients: serves 4

  • 1/2 lb pizza dough
  • 2 hot Italian sausages; sliced
  • 1 red and yellow pepper (or any colors); sliced
  • 1 ball of fresh mozzarella
  • 1/2 cup of red marinara sauce
  • 1/2 red onion; sliced thinly
  • 2 tea spoons of chili powder and chili flakes

Instructions:

  1. In a mixing bowl, toss sliced peppers and onions with olive oil. Roast in oven for 10 minutes, or until just soft.
  2. In a frying pan on medium heat with a few drops of olive oil, cook whole sausages until brown. Remove and slice into bite size pieces
  3. Repeat pizza dough steps above (steps 3-5).
  4. Spread marinara sauce thinly across pizza dough, covering the entire pie.
  5. Add sliced sausages, peppers, and onions, and slice mozzarella on top. Dust hot spices on top.
  6. Put in the oven for 15 minutes, or until the crust is golden.

I probably send at least one swing pic to Nick a day, which goes hand in hand with my rule of getting out to the park at least once a day for Charlotte to have some fun. She will sit in the swings giggling the entire time, and it seriously puts you in the best mood, just watching how something so simple (and FREE) brings SO much joy to her day. I’d challenge someone to be in a terrible mood, to take Char to the park, and see if they don’t return refreshed and happy. It’s therapeutic just watching 🙂

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