Today is Good Friday and the last installment of the Lenten dinner series for the year. And I saved the best for last.
One of our local pizza places makes a salad pizza – it’s basically a warm crust with a garden salad on top and it’s amazing. This is pretty much the Greek salad version of that. There’s something amazing about the contrast of the warm, melt-y feta against the cold crunch of the vegetables. Seriously, if you don’t already have dinner plans, you need to make this tonight.
In the interest of speeding things up (because I have zero patience on Friday nights), I used a pre-made pizza crust for this. You could also use your favorite pizza dough and just bake until the dough is golden brown – probably a few extra minutes.
(slightly adapted from Cooking Classy)
Makes 1 pizza
1 prepared pizza crust
1 1/2 Tbsp. olive oil
3 garlic cloves, minced
1/2 tsp. dried oregano
1/4 tsp. dried basil
1/8 tsp. dried thyme
Salt and freshly ground black pepper, to taste
6 oz. shredded mozzarella
4 oz. feta, crumbled
1/2 cup chopped red bell pepper
1 cup grape tomatoes, quartered
1/3 cup chopped kalamata olives
1/4 cup chopped red onion
1 Tbsp. chopped fresh parsley
Preheat the oven to 450 degrees.
Whisk together the olive oil and garlic and brush over the prepared crush. Sprinkle the crust evenly with oregano, basil, thyme, salt, and pepper. Top evenly with mozzarella and then feta.
Bake for 15 minutes, until the crust is golden. Immediately top with red bell pepper, grape tomatoes, olives, onion, and parsley and serve.
When I was pregnant with Jake, all I wanted to eat was pizza. I tried to shake it up by making as many different pizza-flavored dishes as I could find, but I’m pretty sure Mark was sick of pizza after first trimester.
This pregnancy, burgers have been the big hit. I joked with Mark early in the pregnancy that maybe it was a girl this time since I was craving something different – but I didn’t really expect to be right!
This pizza was one of my I’m-trying-to-pass-this-off-as-not-burgers-again meals. It was a huge hit here – and one we’ll make again even after the burger cravings are gone!
(adapted from The Girl Who Ate Everything)
1/2 lb. ground beef
1/3 cup diced red onion
1 tsp. Worcestershire sauce
1 lb. pizza dough
1/2 cup ketchup
1/4 cup prepared mustard
1 Tbsp. mayonnaise
1 Tbsp. dill relish
2 cups shredded cheddar cheese
Dill pickle slices for topping
Preheat the oven to 400F degrees.
In a medium skillet, brown the ground beef and onion. Drain the grease and stir in the Worcestershire.
Roll out the pizza dough and bake for 8 minutes. While baking, whisk together the ketchup, mustard, mayonnaise and relish.
Once pre-baked, remove the crust from the oven, spread the sauce over evenly, top with the ground beef, cheese and pickle slices. Return to the oven for an additional 6-10 minutes, until cheese is melted and the crust is golden-brown.
I never make it through Lent without doing one pizza Friday so it seems fitting to finish out this year’s Lenten meal series with a pizza. I originally started this series to get away from just ordering a pizza every Friday – it was a bad habit and something we’d do so often it didn’t feel like anything special. Things have really swung the other way – breaking out this Friday pizza was such a treat.
My go-to pizza recipe is on the plain side. It works perfect on the grill or paired with lots of toppings (which we usually load on) but falls a little short for a plain, oven-baked pie. I ran across this recipe when we still had a bottle of Guinness left from St. Patrick’s Day so it was meant to be. The beer adds just the right amount of flavor to this dough to make it perfect for a more plain pie.
(from Baked By Rachel)
Makes 1 12″ pizza
1/2 cup Guinness
1/2 tsp. active dry yeast
1/4 tsp. granulated sugar
1 1/4 cups flour
3/4 tsp. salt
1 Tbsp. olive oil
In a small saucepan, heat the Guinness to 115F degrees. (I used a candy thermometer to keep track.) Stir in the yeast and sugar until dissolved and let stand for five minutes.
In the bowl of a stand mixer, combine the flour and salt. On low, mix in the Guinness, followed by the olive oil. Add additional olive oil or flour as needed to get a dough ball to form.
Transfer the dough to a greased bowl, cover and let rise until doubled, about an hour.
To bake: spread into a 12″ circle, top as desired and bake for 20-25 minutes in a 425F degree oven.
So, you know how blogging around here was pretty slow around here towards the end of the year? I’m sure most people figured it was because of the baby but it was actually much more embarrassing – I filled up my hard drive. As in, I couldn’t put another thing on it without deleting something else. I quit taking pictures of things I was making because getting them onto the laptop was such a pain. (Well, I guess you could blame the baby – I’d filled it up with baby pictures…)
This was a pizza I made during that unintended blog break – and remade last week just so I could share it. I whipped it up to use up some leftovers and it turned out awesome – even my Mom, whom swears she hates spicy things, loved it.
And I finally bought a new computer so transferring pictures should be easy-peasy going forward.
Pulled Pork Pizza
(a Kate’s Recipe Box original)
Makes 1 12″ Pie
1 lb. pizza dough
1/3 cup barbecue sauce
1 Tbsp. chipotle Tabasco sauce
1 cup pulled pork
2 Tbsp. chopped red onion
1 cup mozzarella cheese
1 cup cheddar cheese
Roll out dough into a 12″ circle.
In a small bowl, whisk together the barbecue sauce and chipotle tabasco sauce. Spread over the crust. Top with pulled pork, red onion and cheeses.
Bake at 425 until the crust is golden, about 20 minutes.