Tag Archives: pizza

Rosemary Potato Pizza

21 Oct

This pizza has been haunting me for months and months–it combines so many of my favorite things, how am I supposed to resist it??  This is definitely a meal idea you want to keep on hand because it’s fast, delicious, and uses ingredients that you’ll likely already have (and if not, it’s just a quick run to Trader Joe’s).  I’m not sure which part I like best–the rosemary (my favorite herb), the mozzarella (which is light and not too much), the creamy potatoes or the crispy chewy crust.

This was also the first time I tried a secret trick to get a crispy pizza crust without a pizza stone…and wouldn’t ya know, it worked!  By putting the baking sheet into the oven ahead of time, while the oven is heating up, it helps the bottom of the crust crisp up while the top bakes normally–it was perfect!  I admit I didn’t make the crust dough myself, but I think sometimes it’s more important to get healthy, stress-free food into you than making EVERYthing handmade and, besides, Trader Joe’s refrigerated pizza dough is delicious!

Rosemary Potato Pizza
Adapted from Stone Soup via Elephantine

  • refrigerated pre-made pizza crust (Trader Joe’s suggested – you’ll find it near the pre-made salads, it should make about 3 decent sized pizzas or 4 slightly smaller pizzas)
  • 1 small-medium red potato per pizza
  • 1 sprig rosemary per pizza
  • 1-2 small balls of fresh mozzarella (the kind floating in water)
  • olive oil for drizzling
  • salt for sprinkling
  1. Preheat the oven to 450 and place a lightly oiled baking sheet in oven as it warms
  2. Divide the dough into the number of pizzas you want and gently stretch dough into thin rounds, leave on counter workspace while you prepare the other ingredients
  3. Slice the potatoes extremely thinly (this is another job the mandolin slicer came in very handy for) and slice the mozzarella balls as thinly as they can go, likely 1/8″ – 1/4″ thick.
  4. Once the oven is preheated, using oven mitts, take the hot baking sheet out of the oven and place on a safe surface.  Transfer the dough rounds to the hot baking sheet (you may have to bake in batches) and brush olive oil over the raw dough.  Arrange the potato slices in a single layer, slightly overlapping, sprinkle rosemary leaves over the pizza, arrange the mozzarella bits and drizzle with a second round of olive oil.
  5. Put sheet with pizzas back into oven and bake for 10 minutes or until the cheese and crust are just starting to brown.
  6. Sprinkle with salt to taste.  Enjoy hot out of the oven!
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Caesar Salad Pizzas

26 Sep

I’ve been looking forward to this recipe ever since I first opened the Pastry Queen cookbook, so I knew that it would be a winner–Caesar salad, is my favorite after all.  I’ve attempted to make salad dressing myself before and, while it ended up okay, I wasn’t going to stop buying my favorite dressing (Annie’s Lite Herb Balsamic, if you were curious) in favor of my own.  I know now that whenever I need a Caesar dressing, it will without a doubt be homemade!  I thought the dressing was fantastic and, for the first time, I got to use the little drip hole tube in my food processor specifically for making salad dressing (I kept screeching at the Boyfriend to come watch this miracle tool in action).  I’m a bit of a Caesar salad purist, so I left off the tomatoes Rebecca suggests and, of course, the pizza crust was more than enough to substitute for croutons.  In a bit of a Southerner moment, I realized I had no coarse cornmeal in my kitchen and substituted grits instead, which worked fine.

The crust is good, if not a little thick for the amount of salad and I think going forward I would enjoy making a big salad and a half recipe of crust to cut up for breadsticks to accompany.  In the end, though, a great dinner!

As always, you can find my fellow Pastry Queen-ers versions of the recipe here; be sure to check them out!

Caesar Salad Pizzas
Yields four 8″ pizzas
Adapted from The Pastry Queen by Rebecca Rathers

Crust

  • 1 1/2 cups lukewarm water (110 degrees)
  • 2 oz active dry yeast (what’s usually available at the store is a strip of 1/4 oz packets)
  • 2 tablespoons olive oil, plus additional for brushing on crusts
  • 2 teaspoons honey
  • 4 to 5 cups all purpose flour
  • 1 teaspoon sea salt
  • 1/2 teaspoon crushed red pepper flakes
  • 1/4 cup coarse cornmeal
  • 1 cup freshly shredded Parmesan cheese

Dressing

  • 2 cloves garlic
  • 2 large eggs, beaten (or 1/2 cup pasteurized egg product)
  • 1/2 cup freshly squeezed lemon juice
  • 2 teaspoons Worcestershire sauce
  • 2 teaspoons Dijon mustard
  • 1 cup extra virgin olive oil
  • 1 cup freshly shredded Parmesan cheese
  • salt and freshly ground pepper
  • 1 large head romaine lettuce, chopped
  • Freshly shaved Parmesan cheese
  1. Combine the lukewarm water, yeast, olive oil, and honey in a large mixing bowl.  Add 3 cups of all purpose flour, salt, and crushed red pepper and stir till well combined.  Add 1 additional cup of flour to the dough and stir in until combined.
  2. Turn contents of bowl onto a floured surface and knead dough until smooth and elastic (about 10-15 turns).  Place in large oiled bowl and cover and let rest at room temperature for 30-40 minutes.
  3. Generously coat 2 baking sheets with olive oil.  Sprinkle the sheets with cornmeal.  Preheat the oven to 450 degrees.
  4. Divide the dough into quarters.  Roll each piece into a ball, place the dough balls on a clean baking sheet, cover with a damp towel and let rest for 10-15 minutes longer.
  5. Using a floured rolling pin, flatten each dough ball into an 8 inch circle.  Brush each dough round with olive oil and sprinkle each with 1 1/4 cup of cheese.  Transfer the crusts onto the prepared baking sheets and bake for 10-15 minutes until browned and crisp.
  6. While the crusts are baking, pull out the food processor and turn it on.  With it running, toss in the garlic cloves first, and once the cloves are as chopped as they can be (just a few seconds), then add the eggs, lemon juice, Worcestershire sauce and mustard.  Wait a few seconds for it to fully combine and then either pour the olive oil in a slow steady stream through the open the feed tube, or find the empty cylinder with the small hole in the bottom and fill it up with olive oil.  It will take care of the slow steady stream for you!
  7. Toss the chopped lettuce with the salad dressing while the crusts cool for just a minute or two and then top the crusts with a big pile of salad.  Sprinkle with salt and fresh ground pepper. Yum!
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