Scape Pesto Pizza

Scape Pesto Pizza

After my new found love of scape pesto, I just had to experiment with it. The first thing that came to mind was pizza! Pesto makes a great base instead of sauce. It is nice to mix it up too. It was perfect timing to have on hand for our Saturday movie night ritual. We generally have pizza, store bought or homemade. It’s a lot of fun to watch a movie with the kids and eat dinner at the same time. It’s something special for them to look forward to every week. Plus, they love to help me make pizza.

My daughter loved this pizza. And I totally did too. We both couldn’t wait to have left overs the next day. It was incredibly easy to make and so delicious! It was a great alternative to regular sauce pizza. I will definitely be making this again with my left over frozen scape pesto!

Scape Pesto Pizza

Yield: 2 large pizzas

  • 1/2 cup scape pesto, divided
  • 2 lbs. pizza dough, store bought or homemade
  • 4 cups shredded mozzarella cheese, divided

Directions

Preheat to the oven to 500ºF. Place a baking stone or upside down cookie sheet in the oven to preheat.

On a lightly floured surface, roll 1 lb. of the pizza dough out into a 14-inch round. Roll around the rolling pin and transfer to a parchment lined cookie sheet.

Spread half the pesto over the pizza dough, leaving about 1/2-inch space around the edge. Evenly sprinkle 2 cups of the mozzarella cheese over the pesto. Slide the parchment paper with the prepared pizza on it onto the preheated cookie sheet in the oven. Bake until the cheese is bubbly and golden, 10-15 minutes.

While the first pizza is cooking, assemble the second pizza following the same directions. Serve warm.

Island Bakes Original

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Cheesy Garlic Breadsticks

cheesy breadsticks

As you all probably know by now, I am a huge pizza fan. In fact, my whole family is. We probably eat it once a week, either from the store or homemade. Something about pizza is comforting, delicious and fun at the same time. I think what contributes to my love of pizza is, when I was a kid my mom worked an hour and a half away from home as a nurse practitioner, so she would come home late most nights (the downside of living on an island in the middle of nowhere). Therefore, it was my dad and I a lot (my older sibs left home as soon as they could, and I am a bit younger than all of them). My dad runs the local newspaper, so deadline day he would always be later and never have the energy to cook a decent meal for us. So, it was a special night for pizza. He’d always get meatlovers, and a small cheese for me. And cape cod chips. Can’t forget the chips! My love of pizza has continued into adulthood. (Wait, I am an adult!?) And my daughter has definitely inherited the gene of pizza love.

Breadsticks are something my husband will always order if we go to a pizza joint. So that inspired me to find a recipe online that I could make at home. Much healthier and tastier! I love the garlic addition in these breadsticks. It makes them oh so good. I generally make two of these since one pizza isn’t enough for the four of us anymore. These make a wonderful finger food for a party or movie night with the family. Or, serve alongside a salad and you have yourself a meal!

Cheesy Garlic Breadsticks

Yield: about 4 servings

  • 1 lb. pizza dough, store-bought or homemade
  • 3 Tablespoons salted butter, at room temperature
  • 2 cloves garlic, crushed
  • 1/2 teaspoon garlic powder
  • 1/2 cup grated Parmesan cheese
  • 8-10 oz. shredded mozzarella
  • marinara sauce for dipping (optional)

Directions

Preheat the oven to 500ºF with a pizza stone inside. If you don’t have a pizza stone, use an upside down cookie sheet.

Mix butter and garlic in a small bowl and set aside.

Roll pizza dough out into a 12-inch circle on a lightly floured surface. Transfer to a cookie sheet lined with parchment paper (easier for transferring into the oven).

Spread the butter and garlic mixture over dough, then sprinkle the garlic powder evenly over the top. Sprinkle with the Parmesan and mozzarella cheeses.

Transfer the pizza on the parchment paper to the preheated stone and bake until golden and bubbly; 10-15 minutes. Slice into sticks and serve warm with marinara dipping sauce, if desired.

Source: Adapted from Lauren’s Latest

Pizza Swirl Bread

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So pizza is something that we have regularly in our house. My daughter especially loves it. “Pepper-oni” is what she always asks for. Sometimes we order from the store when I really don’t feel like cooking. Other times I like to make it, with help from the kiddos. (When I say “help”, I mean they sit there and eat the mozzarella cheese and occasionally put a piece of pepperoni on the dough.)

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This particular recipe is a favorite, but I don’t make it as often as I wish I did. Maybe because it’s a little more time consuming than other pizzas. And maybe because I want to eat the whole thing myself? Just maybe… It’s cheesy, pizza bread at its best! And well worth the extra effort.

(P.S- still no baby and I am now 11 days overdue! Eeeekk!)

Pizza Swirl Bread

  • 4 Tablespoons unsalted butter
  • 1/3 cup milk
  • 1/4 cup warm water
  • 2 1/4 teaspoons active dry yeast
  • 1 teaspoon sugar
  • 1 large egg
  • 2 1/4 cups all-purpose flour
  • 1/2 teaspoon salt
  • 2 garlic cloves, minced
  • 2 teaspoons garlic powder
  • 8 ounces shredded mozzarella cheese
  • 4 ounces grated parmesan cheese
  • 20-30 slices pepperoni
  • 1/3 cup tomato sauce, or more if desired
  • 1 Tablespoon italian seasoning

Directions

In a small saucepan, combine milk and 2 tablespoons butter over low heat. Heat until bubbles appear on the sides then turn off heat and set aside.

Measure out 1/4 cup of warm water and combine it with yeast and sugar. Let sit for 5-10 minutes, until foamy.

Lightly grease an 8 1/2 x 4 x 2 inch loaf pan. Set aside.

Gently whisk the egg with the milk/butter mixture. In the bowl of an electric mixer (using dough hook attachment), combined flour and salt and lightly mix to combine. With the mixer on low speed, add in milk/butter mixture, then yeast mixture. Mix on medium speed until dough comes together, about 5-6 minutes. Remove dough from bowl and lightly flour your workspace, then knead by hand for a minute or two. Add a few more teaspoons of flour if dough is sticky until it becomes smooth.

Melt the remaining two tablespoons of butter. Brush one tablespoon all over a bowl, then place dough in bowl and coat with butter. Cover the bowl and set in a warm place to double in size for about one hour.

Preheat the oven to 350ºF.

After dough has risen, punch out the air bubbles, flour your workspace again, and roll into an 8 x 12 inch rectangle. Spread tomato sauce on first, then minced garlic and garlic powder, then mozzarella, then pepperoni, then parmesan, then italian seasoning. Starting at one of the short ends, tightly roll dough into a loaf. Place in loaf pan and brush with remaining melted butter, and sprinkle with parmesan cheese.

Bake for 45-50 minutes, or until top is golden brown. Let cool slightly before removing from the pan.

Source: Adapted from How Sweet It Is, originally adapted from Martha Stewart

Spinach and Caramelized Onion Pizza with White Sauce

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Pizza is a favorite dish in our house. My daughter generally eats more pizza in one sitting than I do! And that is saying something because she is a total peanut. Occasionally, when I am tired and don’t feel like cooking, we will order pizza. Most of the time though, I like to make my own because it’s a great meal for the kids to help me with. And it is fun to experiment with sauces and toppings.

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I have always liked white pizza sauce, but have never tried to recreate it at home. So, I decided that it was time. I looked around online and asked my sister to get the idea of the sauce ingredients. Then, I went to town experimenting! I must say that I was very excited to have my first try come out as a total success. It was a big hit in my house! It’s just the way it should be, creamy, cheesy and delicious! In my recipe, I made enough for two pizzas because one is never enough in my house! And of course you can cut the recipe in half to make just one pizza.

Spinach and Caramelized Onion Pizza with White Sauce

Yield: 2 large pizzas

For the pizza:

  • 2 lbs. pizza dough, store bought or homemade
  • 2 Tablespoons grapeseed oil or canola oil
  • 2 large onions, thinly sliced
  • 1 teaspoon salt
  • 2 Tablespoons olive oil, divided
  • 1 cup shredded cheddar cheese, divided
  • 1 cup shredded parmesan cheese, divided
  • 2 cups shredded mozzarella cheese, divided
  • 2-3 cups loosely packed baby spinach, divided
  • 2 teaspoons garlic powder, divided

For the sauce:

  • 1 cup milk
  • 6 Tablespoons salted butter
  • 3 Tablespoons cornstarch
  • 2 cloves garlic, crushed
  • 1/4 teaspoon pepper
  • 1/4 teaspoon dried rosemary
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon dried basil

Directions

In a medium pan over medium-low heat, heat the grapeseed oil. Once hot, add the onions and salt. Cook, stirring occasionally, until the onions are a deep golden brown and caramelized, about 20-25 minutes. Transfer to a small bowl and set aside.

Place a pizza stone or cookie sheet in the oven. Preheat the oven to 500ºF. Let the stone or cookie sheet warm for no more than 30 minutes.

Meanwhile, to make the sauce, add all the ingredients to a small saucepan. Whisk occasionally over medium-high heat until the butter is melted and the sauce has thickened, about 5 minutes. Remove from the heat.

To assemble the pizzas, roll out 1 lb. of dough on a lightly floured surface. Transfer the dough to a parchment lined cookie sheet. (Makes it easier to transfer to the oven.)

Lightly brush the outer edges of the dough with 1 tablespoon olive oil. Sprinkle the oiled edges with 1 teaspoon garlic powder. Spread 1/2 a cup or so (as much or little to your liking) of the sauce in the center of the pizza, being careful not to go over the oiled sides. Sprinkle 1/2 cup of the parmesan and 1/2 cup of the cheddar cheese over the sauce. Evenly distribute 1- 1 1/2 cups of the spinach leaves over the sauce. Sprinkle 1 cup mozzarella cheese over the spinach and top with half of the caramelized onions.

Transfer to the oven and cook for about 10 minutes until the cheese is golden and bubbly.

While the first pizza cooks, assemble the second pizza using the same process and remaining ingredients.

Transfer cooked pizzas to a cutting board and slice. Serve hot.

Island Bakes Original

Pizza Dip

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Pizza dip is one of my favorite dips. I was first introduced to it when a bunch of my girlfriends and I were getting together for a baby shower (we all seem to be having babies around the same time). This dip was always popular, and always at the multiple baby showers that were held. So, I was determined to attempt a version of the dip. Of course, I had to search around on all the blogs I follow, and sure enough, I found a recipe!

This dip is creamy, cheesy and delicious. I am pretty sure I ate like half of the dish. Even my husband, a cream cheese hater, loved the dip. The kids loved it to. Well, any excuse for them to have chips they love. You can put any toppings you like in this. Bacon I bet would be great, or olives if you are like that. This would definitely be a hit at a upcoming Super Bowl party, or for any gathering. Or just for yourself. I totally would.

Pizza Dip

  • 8 oz. cream cheese, softened
  • 1/4 teaspoon garlic powder
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried parsley
  • 1/4 teaspoon dried basil
  • 2 cups shredded mozzarella cheese
  • 1 1/2 cups parmesan cheese
  • 1 cup pizza sauce (I used roasted garlic spaghetti sauce, it was awesome)
  • 1/4 cup chopped green bell pepper
  • 1/4 cup chopped onion
  • 2-3 ounces pepperoni (mini pepperoni would be perfect here)
  • italian seasoning for garnish (optional)

Directions

Preheat the oven to 350º F. Have a ready a 9 inch pie plate.

In a medium bowl, mix together the cream cheese, garlic powder, oregano, parsley and basil. Spread the mixture evenly over the bottom of the pie plate.

Sprinkle half of the mozzarella and parmesan cheese evenly over the cream cheese. Top with the pizza sauce. Then, sprinkle the remaining cheese over the sauce. Top with the chopped bell pepper, onion and pepperoni. If desired, sprinkle italian seasoning over the top.

Bake in the preheated oven for about 20 minutes, or until the cheese is melted and bubbling. Serve with chips or baguette slices.

Source: Adapted from My Baking Addiction

Homemade Pizza Dough- Whole Wheat and Basic

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Pizza is a huge favorite in my house, as you can probably tell by now. When I make pizza, I go all the way. I like to make it all on my own, including the sauce (most of the time). I feel much more satisfied to do it myself, and homemade dough makes it taste that much better! Funny, because I remember the days when I would only eat cheese pizza…

I have been making my own pizza dough for a few years now, and I don’t think I will ever go back to buying it from the store! I love these two recipes because it makes enough dough for two pizzas, so I pop one in the freezer for another time. But, now that my kids eat more than I do at the dinner table, I usually have to make two pizzas!

Whole-Wheat Pizza Dough

  • 2-2 1/4 cups bread flour
  • 2 cups whole-wheat flour
  • 1 envelope (2 1/4 teaspoons) rapid-rise yeast
  • 1 1/2 teaspoons salt
  • 3 Tablespoons olive oil
  • 1 1/2 cups warm water

Directions

Pulse 2 cups of the bread flour, whole-wheat flour, yeast and salt in a food processor to combine. With the processor running, pour the oil, then the water, through the feed tube and process until a rough ball forms, 30-40 seconds.

Let the dough rest for 2 minutes, then process for 30 seconds longer. If the dough is sticky and clings to the blade, add the remaining 1/4 cup bread flour, 1 tablespoon at a time, and pulse to incorporate.

Turn the dough out onto a lightly floured surface and knead it into a smooth, round ball. Place the dough in a large, lightly greased bowl and cover with greased plastic wrap. Let rise until nearly doubled in size, 1 to 1 1/2 hours.

Turn the dough out onto a lightly floured surface, and split in half. Roll out and proceed as directed.

If you want to freeze one or both halves, then lightly grease plastic wrap, wrap tightly around the dough ball, and place in a freezer-safe plastic bag. To use, unthaw in the fridge the night before and bring to room temperature for 30 minutes before proceeding.

Basic Pizza Dough

  • 1/2 cup warm water
  • 2 1/4 teaspoons rapid-rise yeast (1 envelope)
  • 4 cups bread flour
  • 1 1/2 teaspoons salt
  • 1 1/4 cups water, at room temperature
  • 2 Tablespoons olive oil

Directions

Place the warm water in a measuring cup and sprinkle the yeast over the top. In the bowl of a stand mixer fitted with the paddle attachment, combine the bread flour and salt, mixing briefly to blend. Measure the room temperature water into the measuring cup with the yeast-water mixture. With the mixer on low speed, slowly pour in the yeast-water mixture as well as the olive oil. Mix until a cohesive dough is formed. Switch to the dough hook. Knead on low speed until smooth and elastic, about 5 minutes. Transfer to a lightly oiled bowl, turning once to coat. Cover with plastic wrap and let rise until doubled, 1 1/2 to 2 hours.

Gently press the dough to deflate it. Transfer the dough to a lightly floured surface. Divide the dough into two equal pieces. (If freezing, do so at this point.) Cover with a damp cloth and let the dough rest for 10 minutes. Proceed with dough as directed in desired recipe.

Source: Whole-Wheat dough: The America’s Test Kitchen, Healthy Family Cookbook, and basic dough: Annie’s Eats

Pizza Bites

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Pizza is an absolute favorite in my household. But, how could it not be? My daughter knows what kind of pizza she wants every time; pepperoni with cheese. She always gets excited to make anything with me in the kitchen, while my son loves to watch and sneak scraps into his mouth when I am not looking. I do love to make my own pizza, but I must confess, I do get it from the store occasionally when I am not in the mood to cook.

With our love of pizza, pizza bites were a must. A bite into of these is just divine. I make my own dough, but this is definitely adaptable with store bought. These little bites are filled with mozzarella cheese and pepperoni, and topped with a little more cheese. The cheesier the better! These would be perfect for a finger-food party with a side of dipping sauce, or, as we like to eat it, as a main dish with a side salad.

Pizza Bites

  • enough pizza dough for one pizza
  • shredded or a block of mozzarella cheese, cubed
  • pepperoni
  • italian seasoning
  • olive oil
  • parmesan cheese

Directions

Preheat the oven to 400 degrees. Lightly grease a 9-inch pie plate. Divide the pizza dough into 20-24 roughly equal size pieces. Press a piece of pepperoni onto each dough piece, and top with mozzarella cheese. Pull the edges around the filling and pinch the seam closed. Place seam-side down in the prepared pie plate. Repeat with the remaining dough pieces.

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Lightly brush the tops of the dough pieces with olive oil. Sprinkle with italian seasoning, and grated parmesan cheese. Bake for 20-25 minutes, or until tops are golden. Serve warm, with dipping sauce as desired.

Source: Annie’s Eats