Tag Archives: pizza

Asparagus & Goat Cheese Pizza


Seriously, this pizza is amazing. I found the recipe in my Williams-Sonoma Weeknight Fresh and Fast cookbook. It’s absolutely delicious and super easy to make. I added some mushrooms to it because 1) I love them and 2) I had some sitting in my fridge!

It’s perfect for lunch, dinner or slice it into smaller pieces for a great appetizer.

For the pizza dough, feel free to use either store bought whole wheat or regular pizza dough, or make your own batch and freeze for when you need it. And to make the clean up easier, I’ve started by putting my dough on the parchment paper that I’ve cut to put on my baking sheet and laying a sheet of plastic wrap on top. Then, roll away! That way, I don’t have to get the kitchen covered in flour. Then, I just transfer the parchment paper with the rolled out dough onto the baking sheet. If you prefer the flouring method, by all means go for it!

I took some help from the store by buying pre-chopped pancetta from Trader Joe’s – if you can’t find pancetta, bacon would work well here too. I also bought sliced portobello mushrooms to save on time.

When picking out asparagus spears, the thinner the better (they’re more tender). You want them to be nice and bright, stay away from brown, wet-looking spears!


Asparagus & Goat Cheese Pizza
(Serves 2-4)

1 ball of whole wheat or regular pizza dough
10 spears of asparagus, 1″ of the end trimmed off
1/2 c. diced pancetta or bacon
4 scallions, trimmed and sliced (greens & whites!)
8 oz. creminis, sliced
1/2 c. shredded Italian cheeses (a blend or use mozzarella)
4 oz. goat cheese, crumbled

Preheat your oven to 450 degrees. Cut a piece of parchment to shape your baking sheet. Place your room temperature dough on the parchment sheet.

In a small frying pan, cook the bacon or pancetta until brown over medium-high heat, about 5-8 minutes. Meanwhile, slice your scallions and asparagus. Cut the scallions to about 1/4″ thick. Cut the asparagus into 2″ pieces, cutting on the bias (diagonal).

To roll out the dough, place a piece of plastic wrap similar in size to the parchment paper on top of the dough. Roll out to about 1/4″ thick. Changing directions as you roll each time to really spread it out! Once you’re done, place your dough with the parchment paper onto your baking sheet (the parchment paper keeps it from sticking).

Drizzle about 2 tablespoons of pancetta grease onto your pizza dough, discard the rest, and sprinkle the pancetta or bacon pieces on top. Leave a one inch border. Then, sprinkle the scallions evenly. Next, the mozzarella cheese and goat cheese, then the asparagus and mushrooms.

Pop in the oven for about 15-20 minutes or until the crust is nicely browned to your liking. Let sit for 5 minutes.

Slice into desired servings and enjoy!

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The Best Pizza. Ever.

Bold statement? Yes. But if you’re a fan of great ingredients, including goat cheese, prosciutto, arugula, figs and more, you’ll fall head over heels for this pizza!

I’m also taking my first stab at writing this blog post using the app on my iPhone for WordPress. Hopefully it turns out well!

Anyways, I have quite a few friends that love to cook as much as I do. And I love it. Besides the girl friends I get together with about once a month, my neighbor downstairs cooks as well. We decided to make a delicious pizza combining all the elements of a dinner at Tria we had a few weeks before.

The result? Excellence.


We used store bought crust from Whole Foods and their freshest produce. I don’t shop there often, but for something like this, no skimping!

If you have a pizza stone, use it. If not, whatever baking sheet you have lurking in your cabinets will do the trick. We use a square cookie sheet.

Hope you enjoy this as much as we did 🙂


Pizza with Figs, Proscuitto and Goat Cheese

1 ball of pizza dough, room temperature
6 slices of proscuitto, shredded
5-6 cremini mushroom caps, very thinly sliced
1/2 of a sweet onion, thinly sliced into half moons
3-4 oz. goat cheese
4-5 black mission figs, sliced 1/4″ thick
2 handfuls of baby arugula
Olive oil for drizzling
Some flour and cornmeal for dusting and rolling out dough

Preheat your oven to 500 degrees. Place your pan of choice in so it heats up.

While the oven is getting hot, prepare your ingredients and your dough. On a clean work surface, sprinkle a small handful of flour. Place your dough down on top and sprinkle with more flour. Using a rolling pin or your hands, roll the dough out into the approximate shape of your pan, until it is about 1/2″ thick.

When the oven is preheated, take out your pan and sprinkle with a couple of tablespoons of cornmeal. Carefully place the dough on top.

Drizzle with a couple tablespoons of olive oil until the dough is moist but not wet. Place mushrooms, onions, goat cheese and figs around the dough, leaving a 1/2″ border. Sprinkle with salt and pepper.

Place in the oven for about 15-20 minutes or until the crust sides and bottom and a nice golden brown (or until your desired doneness).

Take out of the oven and sprinkle on baby arugula and proscuitto. Slice into pieces and serve!

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A Pizza Classic

Sometimes all you need to do is go with a classic. The first image I picture when I hear the word “pizza” is slices of fresh mozzarella, leaves of basil, and tomatoes on top of a pizza. Margherita is the ultimate pizza that showcases fresh, delicious ingredients.

When I was shopping in Trader Joe’s for the ingredients to my pizzas, I was going to buy Campari tomatoes. They have a great flavor and always taste like they’re right from the vine. BUT I quickly saw this little guys: mini heirloom tomatoes.

I love the little yellow guys!

Now, make a mini of anything and I immediately gush. Yes, even over tomatoes. Seriously though, how can you resist these?

I picked them up because I knew that sliced in half or thirds (depending on size), they would look adorable on my pizza. (Bonus: they tasted delicious too.)

Isn't it pretty?

Margherita Pizza
(Serves 2)

1 grilled pizza crust
½ carton of Mini Heirloom Tomatoes (or use 3-4 small tomatoes)
8 oz. of fresh mozzarella (I used low moisture part skim)
Handful of basil leaves, washed
1 large clove of garlic, minced
1 tbsp. extra virgin olive oil

  1. Slice the tomatoes into halves or thirds, depending on the size of the tomatoes.
  2. Slice the mozzarella into ¼” slices (about 7 or 8 slices).
  3. Bring all of your ingredients out to the grill when you’re ready to top your pizza!
  4. Lay the mozzarella down onto the pizza in a nice pattern so it’s spread evenly and looks pretty.
  5. Scatter tomatoes and basil across the top evenly (I tore the bigger leaves of basil).
  6. Sprinkle with the minced garlic clove. Close the lid!
  7. After a minute or so, take a peek. Is the mozzarella melting? Yes? Okay, turn the heat up to medium and keep an eye on the bottom of the crust so it doesn’t get overdone.
  8. Slide off the grill, drizzle with olive oil to finish, slice, and serve!

So happy I picked up those tomatoes!

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Pizza Heaven: BBQ Chicken

First of all, I’d just like to say that I can’t believe it’s September 1 already! Today is the beginning of the end of the summer, but it also means my favorite season is coming up: fall! But anyway, back to my original reason for posting…

I’d have to say that BBQ chicken pizza is probably my favorite type out there. So when experimenting with grilling pizza, of course I had to make it! It really couldn’t be easier. Also, the best thing about making your own pizza is that you can make it how YOU want! I hate when there’s regular tomato sauce on a BBQ chicken pizza. And I like when there’s a decent amount of BBQ sauce on it – no skimping! So here’s my perfect version of a BBQ chicken pizza.

As promised - you can see the left side of the pizza had buckled when I flipped it with just the aluminium foil!

BBQ Chicken Pizza
(Serves 2)

1 grilled pizza crust
1 chicken breast
1 small-medium-ish onion, sliced or diced
½ cup of your favorite BBQ sauce
¾ cup of shredded cheese (I had Mexican in the fridge – feel free to use colby jack, moz, etc.)
Optional topping: crumbled bacon

  1. Brown the chicken in a pan along with the onion (I put a sprinkle of salt, pepper and chili powder on it). One pan = less cleanup!
  2. Shred or dice up the cooked chicken.
  3. Once you are ready to put the toppings on your grilled pizza, spread out the BBQ sauce, leaving a ½-1” border.
  4. Sprinkle the chicken, onions, and cheese on. Top with crumbled bacon, if you desire.
  5. Close the lid and turn on low. Take a peek, and when the cheese starts melting, turn the grill up to medium so the bottom gets nice and crispy
  6. Slide off the grill onto a cutting board. Slice up with whatever shapes and pieces work with your pizza. Serve and enjoy!

nom nom

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Grilling Pizza?! Yes you can!

Today I tried something a bit out of my comfort zone: grilling pizza. Why is it out of my comfort zone? I’m horrible flipping things (i.e. omelettes, crepes, spaghetti pizza, etc.). I refuse to believe it’s a lack of hand-eye coordination because I’ve been playing sports my whole life. I have to admit, my heart was beating pretty quickly before I flipped my first dough onto the grill. But, it was a success! (at least the second one was).

So here’s how I did it. I used my thawed out 2 balls of dough leftover from my whole wheat pizza dough recipe from Deliciously Organic. To thaw out the dough, I let it hang out in the fridge the night before and this morning I let it come to room temp slowly on the counter.

To grill pizza (my way – without a pizza stone), you will need:

  • a grill
  • dough
  • flour
  • cutting board (or other flat surface)
  • 2 sheets of aluminium foil (about 18” or so long – big enough to fit your finished dough)
  • olive oil
  • a round cookie sheet (to flip the dough onto the grill – or just use your cutting board)

When it came time to use the dough, I lightly floured my cutting board and placed the ball of dough, which was now more resembling a disk, onto it. I stretched out the dough until it was about a ¼” thick. If any holes or very thin areas emerged, I just pinched the surrounding areas together.

Take one sheet of aluminum foil and spread out olive oil on it until it fills an area big enough for your pizza. Place your stretched out dough onto the oiled sheet. Rub some more olive oil onto the top of the pizza. Put the second sheet of aluminum foil on top, repeat steps with second dough ball after it is stretched. (stacking the dough was easier to transport to the grill, but you don’t have to…or you could just make one pizza!)

Preheat your grill on high for about 8-10 minutes so it gets nice and hot. In the meantime, prepare whatever toppings you’d like. I made a margherita pizza and BBQ chicken, which I will post tomorrow! Scrape your grill off so it’s nice and clean.

Now, time for the show!

So I found with my second pizza dough that it was easier to use a round cookie sheet to help with the flipping. Put one dough with the aluminium foil on the cookie sheet. Then, grab it on the sides from underneath (so it’s easier to flip). Now, you want to be quick with this because once the dough is down, it’s difficult to move it!

Confidence is key…


How did you do?!

I promise I screwed up the first one a little (as you will see in my BBQ chicken post). I was more confident with the second one and it turned out better!

This is my second attempt...which later becomes margherita!

Now, close the lid! Turn the heat to medium. Cook for about 2 minutes. Check the underside with a big spatula. Turn the dough around if you notice one side getting more cooked than another. Admire the grill marks while you’re at it. 😉

When it looks nicely browned, slide the pizza back onto the cookie sheet and flip!

By the way...the smell of this dough cooking is heavenly.

At this point, I turned the heat to low so I could take my time putting toppings on. Once they’re on, turn to medium again, close the lid, and let it hang for a couple minutes. Now, check on it! Is it done? Nice grill marks? Good. Pop that bad boy in the oven if you’re making another one. Or eat it if you can’t wait. Repeat the process. Enjoy!

Questions? Comments? Give me a post and I’ll get back to you. I tried to make it pretty detailed for the beginners!

Come back tomorrow for this recipe!

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