Mmm, who doesn’t love homemade pizza? I think if pizza was a love language…it would be mine. That and tacos. Definitely tacos.
Pizza, a world of endless possibilities. I’ve done BBQ, caprese, sausage peppers and onion, and countless others. Now it was time to tackle the elusive white pizza. Usually I like pizza with red sauce, but this creamy goodness is hard to pass up. Plus, with juicy red and yellow heirloom tomatoes, you still get tomato-y delicious. It’s almost like cheating. But you can’t really cheat in pizza. I made the crust from scratch, and it was actually way easier than I expected thanks to an easy recipe from Chef in Training. So, time to get cooking!
Alfredo White Pizza
half the pizza dough from here
1 jar of sundried tomato alfredo
red heirloom tomato
yellow heirloom tomato
sliced red onion
2 cups grated mozzarella
meat (I used salami, but prosciutto is just as good!)
Preheat over to 400. On a greased cooking sheet, stretch out your dough. Top with alfredo sauce, and mozzarella. With a garlic press, crush garlic and spread small clumps all over the pizza. Add all veggies, with the meat layer last so it gets a slight crunch. Bake for 20-25 minutes or until edges of crust are golden and cheese is bubbly. Serve with crushed red pepper.
A little throw back today to a trip I took to New York City. I love New York. I love the hustle and bustle, I love the odd people you meet there, I love the old and new buildings mixed together in a sort of skyscraper hodge-podge. It’s one of my favorite places. If you’ve never been, go. Seriously. It’s a sight worth seeing. Oh, and get pizza. Lots and lots of pizza, because mark my words, you will miss it the minute you fly home.
Sometimes pizza is just good for the soul. And making homemade pizza with friends while enjoying a bottle of red wine is not only cathartic, but deliciously relaxing.
The other night me, Amy, and Mary decided pizza and wine was just what we needed after a busy week. We wanted to keep things fresh, and a caprese pizza fit the bill perfectly. And as appetizer (because when you have fresh mozzarella, basil, and tomatoes, who can wait?) I threw together a caprese salad with the leftovers, an dtopped it with some olive oil and balsamic glaze. Molto delizioso!
1 package pizza dough (or make your own)
1 jar of marinara
1 ripe tomato thickly sliced
1 ball fresh mozzarella, thickly sliced
handfull of crumbled goat cheese
fresh pressed garlic
handful of fresh chopped basil
Stretch out your pizza dough until it’s the thickness you’d like. I prefer a thinner crust, so I stretched it to the ends of a cookies tray. Place dough on oiled tray. Rub olive oil and fresh pressed garlic into your crust, then top with desired amount of marinara sauce. later basil, fresh tomato, mozzarella, and goat cheese. Bake at 350 for 20-25 minutes, or until the crust is golden and the cheese is bubbling. Let rest for a few minutes (if you can), and enjoy!