Tag Archives: Pizza

Honey Pancetta Pizza

“It was leftover pasta”, my coworker said about his lunch and immediately had my attention. “In a fig and honey reduction.”  I was instantly drooling.  I had to have something fig and honey related for dinner, and decided a pizza might work out deliciously.  (I may also have had pasta for dinner the previous two nights in a row…..)  A distinct lack of figs at my local grocery store forced me to adapt my plans and go with Italian smoked bacon as a replacement.  Not a horrible compromise.  I then added a bunch of other delicious toppings and drizzled with honey.  This hint of sweetness really put this pizza over the top.  A  most excellent addition 🙂

I started by frying up some red onion, red pepper and the bacon, and let it get nice and browned.

Sautéed red peppet, onion and pancetta

Then I created a solid pizza base out of a large pita, tomato sauce and grated old cheddar.  Simple and delicious.

Pita, tomato sauce and cheese base

Then I threw on the aforementioned pepper mixture…

Onion, pepper and pancetta topping

And added some ricotta.

Ricottoa topping

Then it went in the oven until appropriately toasty.

Honey Pancetta Pizza

Fresh basil and a drizzle of honey finished it off.   TO DIE FOR.

Honey Pancetta Pizza Close-up

Honey Pancetta Pizza Recipe

1 tbsp olive oil
1 Large pita
1/2 cup Tomato sauce
3/4 cup grated old cheddar
1/4 sliced red onion
1/2 sliced red pepper
1/4 cup pancetta
1/4 cup fresh ricotta
1 tbps fresh basil
1-2 tsp honey, to taste

  1. Preheat oven to 400 degrees.
  2. Heat frying pan on high heat and add olive oil.  Once oil is heated, add onion, peppers and pancetta.  Cook for about 15 minutes, until softened and browned.
  3. Spread tomato sauce on one side of the pita and top with grated cheddar.  Top with pepper mixture and ricotta.
  4. Bake in oven until cheddar cheese is melted, then turn on the broiler for a few minutes to brown the crust.
  5. Top with basil and drizzle of honey.  Serve and enjoy!


Filed under Main Courses, Pizza

Hearty Three Cheese Calzone

“Calzone. Yes. That’s a hell of a thing. ” George Steinbrenner knew what he was talking about, and this giant crusty, meaty pizza pocket is definitely a hell of a thing.  Undoubtedly, this is a recipe for carnivores.  (Vegetarians, go here.)  There are some veggies in this recipe, but mostly it’s the 2 kinds of meat, cheese sauce and tasty crust that come together to form this hearty indulgence.  Considering just how plentiful these babies are, they’re best consumed when absolutely ravenous. That’s the ticket!

Start by dicing up some onions…

Sliced Onions

Then get your filling ready.  Mix up a bunch of yummy meats, like ground beef and chorizo sausage with the diced onions and garlic.  Yup, we’re off to a good start.

Ground Beef and Chorizo

Cook until brown, drain the grease, then add tomatoes and green chilies.

Meat filling

As I mentioned before, there are at least 3 kinds of cheese involved with these calzones.  Feel free to add more if you like; more cheese is rarely a bad decision.

Triple Cheese

Mix up some fresh ricotta and monteray jack cheese.  Go ahead and add some Parmesan here too if you have it.  Make it a four cheese calzone!  Mix it all together with an egg and some seasonings.

Cheese Mixture

Now it’s time to mix the meat and the cheese mixtures together.  This causes intense, rich flavour sensations. Consider yourself warned.

Calzone filling

Roll out your pizza dough until thin, but not see-through.

Calzone Dough

Load it up with the meat and cheese filing, then top with even more cheese – like a nice thick slice of fresh mozzarella 🙂

Loaded up Calzone

Fold the dough over the filling, seal it up with a fork around the edge.  It will look nice and fancy, and make sure everything stays inside!

“I am loving this calzone . The pita pocket prevents it from dripping.”  My thoughts exactly, Mr. Steinbrenner.


Brush with olive oil.

Olive Oil &Calzone

Bake it in the oven @ 450, until golden brown.

Golden Calzones

To be honest, I would have liked this to be a bit more saucy,  but if you serve a bit of marinara sauce on the side and dip – problem solved.  Serve it with a salad to get your veggies, and dig in!


“Big Stein wants an eggplant calzone!”

Calzone Recipe

½ pound chorizo sausage
1 pound ground beef
2-3 tbsp olive oil
½ onion, finely diced
One 10 ounce can diced tomatoes
One 127 ml can green chilies
8 ounces ricotta cheese
½ cup grated Monterey Jack cheese
1 egg, beaten
Salt and black pepper
1 Pizza Crust
Additional olive oil for brushing
Tomato sauce, for dipping

  1. Preheat oven to 450F.
  2. In a large skillet, heat olive oil and add onions.  Sauté until lightly browned.
  3. Stir in sausage and ground beef and cook until browned over medium heat. Drain excess grease.
  4. Pour in tomatoes and chilies, stir to combine and cook for 2 minutes.
  5. Remove from heat and allow to cool slightly.
  6. In a bowl, combine the ricotta, mozzarella, Monterey Jack, and egg.  Add a dash of salt and pepper.
  7. Add the cooled meat mixture to the cheese mixture and stir gently to combine.
  8. Divide the pizza dough into 8 equal size balls.  With a rolling pin on a floured surface, roll each ball into a 6-inch circle.
  9. Place one-eighth of the meat/cheese mixture in the middle of each circle.
  10. Fold half of the circle over the other half, gently pressing to slightly spread and flatten the filling inside.  Press a fork along the edge to seal closed, then transfer the calzone to a greased cooking sheet.  Repeat with the remaining dough and filing.  Brush the calzone with olive oil.
  11. Bake for 12 to 15 minutes, until golden brown.
  12. Serve with tomato sauce on the side for dipping.


Filed under Main Courses

Thai Chicken Pizza

Imagine a sweet, spicy and savoury mixture of flavours on top of a semi-thin-but-still-fluffy pizza crust with melty cheese….mmmmmmmm 🙂 Well  imagine no longer, Thai Chicken Pizza is here!

The ingredients may seem a tad unusual at first; alfalfa sprouts, carrots, sweet thai chili sauce, peanuts etc, etc …..and no tomato sauce in sight.  But remember that the Potato, Bacon and Leek pizza doesn’t use tomato sauce either…and remember how amazing that pizza is??  AND it involves the proven deliciousness of Thai Peanut Sauce.  I rest my case.

Roll out your pizza dough (use dough from this recipe) and top with sweet Thai chili sauce.  Don’t skimp on this stuff! It provides the sauciness factor and just straight up tastes amazing.

Pizza Crust with Sweet Chili Sauce

Then top with fresh mozzarella and grilled chicken

Crust with fresh mozzarella and grilled chicken

Bake it in the oven @ 500 F for 12 to 15 minutes, or until sufficiently golden, bubbly and melty.

Thai Chicken Pizza & Toppings

Thai Chicken Pizza & Toppings

Top with alfalfa sprouts, red pepper, chilantro, chopped peanuts and peanut sauce. Don’t be afraid to add some arugula too, if you want to up the leafy green factor.  I also would have used carrots, but I didn’t have any.  D’oh!

Thai Chicken Pizza

Then you get to eat this amazing pizza!  Enjoy!

Thai Chicken Pizza Close-Up

Thai Chicken Pizza Recipe

2 boneless, skinless chicken breasts
Salt and pepper to taste
Olive oil, for drizzling
4 tbsp Thai Sweet Chili Sauce
12 ounces fresh mozzarella, thinly sliced
2 cups thinly sliced red pepper
2 cups shredded carrots
1 cup alfalfa sprouts
1 ½ cups cilantro
Thai Peanut Sauce, to taste
1 Pizza crust

  1. Preheat oven to 500 F and arrange the oven rack at the lowest position.
  2. Sprinkle the chicken breasts with salt and pepper, and grill them on both sides until done.  Remove from the grill and slice thin.  (Or sauté in a skillet if you prefer)
  3. To assemble the pizza, roll out the dough and place onto a baking pan drizzled with olive oil.  Spread the sweet chili sauce all over the dough.
  4. Lay on the mozzarella slices, then the chicken slices.
  5. Bake for 12 to 15 minutes, or until the crust is golden and the cheese is bubbly.
  6. Throw on as many sprouts as you’d like.
  7. Next, add the peppers, carrots and cilantro leaves.
  8. Drizzle the peanut sauce all over the top of the pizza.
  9. End with a sprinkling of chopped peanuts.

From:  The Pioneer Woman (Shocker!)

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Potato, Leek and Bacon Pizza

I’m not going to muck up this post with a bunch of words.  Here is what you need to know:  this pizza is insane, you have to try it.

Dough Ingredients

Don’t be intimidated by the thought of making your own dough.  There are only 4 ingredients, and you don’t have to do much other than wait.  Just activate the yeast in some warm water, mix it up with the rest of the ingredients and let it sit for about two hours so it can rise.  (The picture below is right after mixing, before the dough has risen.Forgot to take an after shot.  Oops.)

Dough Ball

Cut the dough in half, and either put half in the freezer for another day, or get ready to make yourself a second pie! Spread/roll the dough out on a baking sheet and drizzle with olive oil and salt.  You probably don’t want the dough to be perfectly flat, use your hands to knead it a little bit and create little bumps.  This way you create pockets for delicious flavours to get trapped in.

Layer with potatoes sliced paper thin.  You might think it’s strange to not use tomato sauce (or any kind of sauce for that matter), but you’ll just have to trust me on this one.

Thin layer of potatoes on top of the crust

Next, layer big slices of fresh mozarella.

Layer of fresh mozarella

Leeks, bacon and crumbled feta finish it off.  The secret here is to cook the bacon first, drain off most of the grease and then throw the leaks into the bacon pan.  MMMMMMMMMMMMM.

Ready for the oven

Not everyone is a fan of leeks, so I did this version half and half – one side all dressed, the other without leeks or feta.  Both were insanely delicious.

Potato, Leek and Bacon Pizza


Potato, Leek and Bacon Pizza

One more shot, just for fun 🙂

Potato, Leek and Bacon Pizza


Pizza Crust Recipe

1 tsp or ½ packet active dry yeast
4 cups all purpose flour
1 tsp kosher salt
½ cup extra virgin olive oil, plus more for drizzling

1.    Pour 1 ½ cups warm water into a bowl.  Sprinkle the yeast over the water.
2.    Combine the flour and salt in a mixing bowl.  (Or in the bowl of your food processor if you want to make your dough that way.)
3.    With and electric mixer (or food processor) on low speed, drizzle in the olive oil until just incorporated.
4.    In a separate bowl, gently stir the yeast/water mixture and drizzle it into the flour/oil mixture; mix until the dough forms a ball.  (You can also mix by hand until the dough comes together)
5.    Drizzle a little olive oil into a clean bowl.  Toss the ball of dough into the bowl and turn over to coat in oil.
6.    Cover the bowl with a moist kitchen towel and set in a warm place for 1 to 2 hours, or cover with plastic wrap and store in the fridge for up to 2 days.
7.    To prepare the pizza, preheat the oven the oven to 500 degrees.
8.    Divide the dough in half.  Lightly drizzle olive oil on a pizza pan or rimmed backing sheet.
9.    Using your hands, stretch the dough to the desired shape, pressing the dough into the pan with your fingers.  The thinner the better!  The surface of the dough should be lumpy from finger marks.  All the better to receive and hold toppings!
10.    Lay the desired toppings over the dough and bake the pizza for 8 to 10 minutes, until the edges of the crust are golden brown.
11.    The other half of the dough may be wrapped tightly in plastic wrap and refrigerated up to 3 days before use, or frozen for up to 6 months.

Potato, Leek and Bacon Pizza Recipe

1 Pizza Crust
Extra virgin olive oil
Kosher salt
6 slices thick-cut bacon, cut into 1 inch pieces
3 leeks, rinsed well to remove grit and thinly sliced
5 small red or Yukon gold potatoes, sliced paper thin
1 pound fresh mozzarella cheese, sliced thin
4 ounces feta cheese (or goat’s cheese if you like it)
Grated Parmesan cheese
Freshly ground black pepper

1.    Preheat oven to 500 degrees.
2.    Prepare the pizza crust and drizzle lightly with olive oil.  Sprinkle lightly with salt.
3.    Begin by placing the bacon in a skillet over medium heat.  Fry the bacon until cooked but not crisp.
4.    Remove the bacon from the pan and set aside.
5.    Pour off most of the grease.  Do not clean the skillet.  Return the skillet to the stove and turn the heat to medium-low.
6.    Add the leeks to the pan and sauté over medium-low heat until soft, about 3 minutes.  Remove from the heat and set aside.
7.    Using a sharp knife or mandolin, slice the potatoes very thin.  You’ll need to do this just before you need them, as the potatoes will brown very quickly.
8.    Arrange the potatoes in a single layer all over the crust, slightly overlapping the edges.
9.    Sprinkle the potatoes lightly with salt, then lay the mozzarella slices in a single layer on top of the potatoes.
10.    Place the leeks on top of the cheese.  The flavour of leeks sautéed in bacon grease is not to be believed.
11.    Next, sprinkle the fried bacon pieces over the top.
12.    Followed by a generous addition of crumbled feta, grated parmesan and a sprinkle of freshly ground black pepper.
13.    Bake for 8 to 11 minutes, until the edges of the crust are golden brown and the cheese is melted and bubbly.  Cut into wedges or squares and serve immediately.

From:  The Pioneer Woman (I love her)


Filed under Main Courses

Chicago Style Pizza

Inspired by the unfathomably delicious pizza that lives in Chicago, I had to try and recreate it for myself.  Figured it was cheaper than driving to Chicago every time I have a hankering.  Which is often.

First Step:  get the yeast, butter & olive oil ready for the dough…

Pizza Dough Ingredients

Making dough is a cinch in the food processor.  Use the dough blade, add the flour (If you sift it once or twice through a fine mesh strainer the end result will be a super light and fluffy crust.  It’s a simple step that makes a huge difference.), and slowly pour in the butter and yeast mixture.  It’ll take less than a minute before the dough forms into a ball.

Dough in Food Processor

Then, Chris kneaded the dough in a lightly greased bowl – those aren’t my man hands.

Dough Kneading

Next, roll out the dough so it’s ready for delicious toppings.

Two crusts ready to go

Getting the sauce ready is next – strain some tomatoes.

Whole Tomatoes for the sauce

We didn’t cook the sauce so it stayed nice and zesty. To the whole tomatoes we added a bit of tomato paste, sauteed garlic (but roasted garlic would also be a superb idea), basil, oregano, rosemary, salt, fresh ground black pepper and blended it all together.

mmmmm.....sauce 🙂

Meanwhile, prepare some of the toppings – don’t look at the next picture if you are a vegetarian.

Bacon 🙂

Pizza building! Add some garlic powder on top of the dough, then sauce, grated old cheddar, bacon, chicken, red peppers and fresh mozzarella.

Pizza Building

Pizza #2 Includes a base of spinach and cream cheese, then the same toppings as the first pizza, just to spice it up a little bit.

Pizza #2

Throw on whatever toppings float your boat.

Pizza #2 ready for the oven

Put these two beauties in the oven until the crust is golden and crispy, and the cheese is melty 🙂


Let’s have a look at these from another angle….

Once more, MMMMMM

Serve with a little salad on the side.  It’s well worth the effort 🙂

Chicago Style Pizza with a Side Salad

Chicago Style Pizza Recipe


1 tsp of Sugar
1 ½ cups warm water
2 packets granulated yeast
1/3 cup total melted butter & olive oil
4 cups all purpose flour

1.    Mix sugar and water.  Stir in yeast and wait 10 minutes to make sure it foams (which indicates the yeast is alive and well, and good to use).
2.    Add flour to the bowl of a food processor (using dough blade).  Or a large mixing bowl, if you don’t have a food processor.  Slowly pour butter and olive oil through feeder tube, followed by the water-yeast mixture, with the motor running on the lowest speed.  Or knead ingredients in slowly by hand.
3.    Run machine until a nice silky ball forms, when it slightly pulls away from the sides of the bowl.  Add a bit more water if necessary.
4.    Grease/butter a large mixing bowl, flip the dough ball inside to grease it all over, slip the bowl with dough into a plastic grocery bag and set aside to rise until double in bulk, about two hours.
5.    After the dough had risen, punch it down to release excess gas, then roll it out on a floured work surface.
6.    Grease the pizza pan with Pam, butter or olive oil (I used my spring form Cheesecake pan for this, and it was perfect.  It allowed for the crust to get nice and thick), sprinkle some cornmeal over the bottom, and transfer the rolled dough to the pan, letting edges hang over the side a bit.
7.    Brush dough lightly with olive oil (so the bottom doesn’t get soggy later) and cover with a clean tea towel to rise in the pizza pan about two hours.
8.    Preheat oven to 425 degrees.
9.    Top with whatever toppings you like, and put in the oven until the crust is golden brown, and the cheese and sauce are bubbly.  About 30 – 45 minutes depending on your stove.


8-12 tomatoes, diced or 1 can whole tomatoes (28 ounces)
2-3 Tbsp Tomato Paste
Sautéed Garlic, 4-6 cloves, or to taste
About 1-2 tsp each, basil, oregano, rosemary, salt, fresh ground black pepper, or whatever spices you like best

1.    Blend tomatoes together until they are in sauce form.  I used an immersion blender, but a food processor or regular blender would work as well.
2.    Add Tomato Paste, garlic and other spices.   Stir together, and spread on top of pizza dough.

From:  Omnivore’s Ottawa


Filed under Main Courses

Pita Pizzas

It doesn’t get any easier than this.  All you need is some store bought pitas (I like the big thick greek ones), tomato sauce and cheese.  And whatever else you have in your fridge that would work as toppings.  Not only are these fast, but they’re really good too.  If you want to get fancy, you can make your own tomato sauce, but stuff from the store will work just fine. There you have it, food doesn’t always have to be complicated to be delicious!

Pita Pizza with Chorizo, Red Peppers and Parmesean

So many possibilities for these little beautys.

Pita Pizza with Broccoli, Italian Sausage and Old Cheddar

Pita Pizza Recipe

Greek Pitas
Tomato Sauce
Garlic Powder
Salt and Pepper
Whatever toppings you desire

1.  Preheat oven to 400 degrees.
2.  Add tomato sauce onto pita.  Sprinkle a little garlic powder and salt and pepper on top of sauce.  Or whatever spices you like best.
3.  Top with whatever toppings you have come up with, and then put lots of cheese on top of that!
4.  Put it in the oven for about 10 minutes, or until it gets adequately crispy and melty.

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