Pizza. It’s what’s for dinner. Although in this case, it could be mistaken for breakfast. And definitely lunch. Ah heck, let’s not let any of our favorite feasts feel left out. Brunch, you’re invited too.
A doughy base. That’s always a good start. I like this recipe from Ina. But I’m not ashamed to buy it from the store either. Whole Foods and Trader Joes are great places to start. In fact, after hitting the grocery store for the goods for this pizza I nearly stayed on the freeway and skipped my exit so I could detour to the closest Whole Foods for store bought dough-soon-to-be-crust instead of making my own.
But I told myself to buck up and just go home and get cooking.
So I did. And then came the case of the missing dough hook.
In our house we all pitch in and do the chores. I’ve trained Smudge to be a darn good duster and she’s got the cleaning of the sinks down pat. And when G Dawg gets in his cleaning mode there’s nobody who gets into cleaning the corners, getting the stove to look spic and span or reorganizes the plastic container drawer better.
But, when it comes to putting the dishes away, all bets are off. My designated destinations for whisks, muffin tins and measuring spoons end up in all sorts of corners I don’t expect.
So after I’d combined my olive oil, honey, water and flour for my pizza crust yeast and was fixin’ for some mixin’, no dough hook. No bueno.
Instead of kneading my homemade dough in my trusty KitchenAid stand mixer, I set to kneading the old fashioned way. A sprinkle of flour, a few good pumps of the wrist and some forearm pushes and I almost felt like I was doing the core workout I missed today.
Making pizza and exercising while I do it. Now that’s the best reason to eat your lunch and like it too.
A few weeks ago Vijay of Nosh On It asked if I wanted to join a few other bloggers and create a recipe for his Pizza Week inspiration. You know I’m always up to joining the party, and with pizza involved, it was a no-brainer.
Below are the recipes posted thus far. I’ll check back and update the list as more are published through Friday, but you can also keep updated by visiting Nosh On It and following the hashtag #pizzaweek on Instagram, Twitter and Facebook.
Raspberry Brie Dessert Pizza from Completely Delicious
Kale and Artichoke Pizza with Garlic Ricotta from The Corner Kitchen
Shrimp and Grits Naan Pizza from Climbing Grier Mountian
Caramelized Onion and Fennel Pizza from Girl Versus Dough
Spinach Artichoke Pizza from The Vintage Mixer
And check out Nosh On It for the big Pizza Week introduction
Breakfast Pizza from Very Culinary
Carne Asada Pizza from Mountain Mama Cooks
Gluten Free Quinoa Pizza with Meyer Lemon, Goat Cheese and Basil from Café Johnsonia
Roasted Veggie Pizza from Dine & Dish
Greek-za Mediterranean Pizza from The Kitchen Prep
Mini Cauliflower Pizza from The Fitchen
About the recipe:
If you follow very many of my recipes, you know I crave salty and sweet. This recipe is no different. Spring berries join salty prosciutto to satiate my desires.
Cheese. It’s all about the cheese. Creamy ricotta is my latest obsession, and of course pizza calls for mozzarella—I prefer big discs of the fresh stuff rather than grated—and then another hit of salty Parmesan. 3 cheeses. 3 layers of yum.
Arugula. Salad on a pizza. It’s always my weakness when I see it on the menu, so it’s usually on my homemade versions too. The bitterness of the leafy greens totally compliments the sweet, the salty and the creamy.
I drizzled it with a fruity extra virgin olive oil but if you’re into balsamic vinegar, a balsamic glaze would be a grand addition too.
- Preheat oven and pizza stone or baking sheet to 475 degrees.
- Divide pizza dough ball into 6 sections. Stretch dough to form a rough circle or oblong shape and place on a pizza paddle or piece of parchment paper sprinkled with cornmeal. Brush the dough with a little olive oil and some sea salt flakes. Spread 2 tablespoons or so of the ricotta cheese on the crust then layer with half of the mozzarella cheese.
- Top with half of the strawberries and half of the raspberries and sprinkle with fresh rosemary leaves.
- Cook for 10-15 minutes or until cheese is melted and crust is golden. Top with arugula leaves then tear the prosciutto into strips and add to the arugula with the Parmesan cheese ribbons. Sprinkle with more fresh rosemary leaves, fresh mint and drizzle of olive oil. Season with flaked sea salt and red pepper flakes if desired. Serve immediately.
Thanks Vijay for gathering us all together for a slice of breakfast, lunch and dinner.
As always, all opinions are my own. Thanks for supporting companies I partner with, which allows me to create more unique content and recipes for you.