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What's Up Magazine

Pizzas

Nov 25, 2014 04:00PM ● Published by Cate Reynolds

Pizza is one of the best inventions ever in my book, and these two recipes might just convince you of the same—that is, if you need any convincing in the first place. These pizzas are easy to make and use a par-cooking technique that cuts down on time. I used store-bought dough from Whole Foods, but the magazine that these recipes come from advises to get dough from a pizzeria where it is likely to be fresh. Even refrigerated canisters like Pillsbury brand dough can work. Naan bread is another great option that will reduce the overall time even further. A baking stone is useful if you have it handy, just don’t forget to heat it up ahead of time.

Squash, Gorgonzola, and Pancetta Pizza

Rhea’s Rundown

I love the all the flavors involved in this pizza. The subtle sweetness from the caramelized onion and the butternut squash contrasts perfectly with the sharp Gorgonzola and salty pancetta. The hint of rosemary and red pepper is a fantastic touch. I only wish that I had used a sharper Gorgonzola and naan bread instead of pizza dough. Pizza dough can be tricky to work with. It gets stuck everywhere, but can’t be too overworked with the flour used to prevent this or else it gets tough. I also had a hard time rolling the dough out thin enough to my liking. If you like thick crust, then this is the way to go. Check out last week’s Kitchen Tool of the Week for more help on peeling the butternut squash.

Ingredients – Serves 4

  • 1 pound butternut squash, peeled, seeded, and cut into ½-inch pieces (3 cups)
  • 6 tablespoons olive oil
  • 2 onions, halved and sliced thin
  • 6 ounces pancetta, chopped fine
  • 1 tablespoon minced fresh rosemary
  • ¼ teaspoon red pepper flakes
  • Salt and pepper
  • 1 pound pizza dough
  • 4 ounces Gorgonzola cheese, crumbled (1 cup)

Directions

1. Adjust oven rack to upper-middle position, place overturned rimmed baking sheet on rack, and heat oven to 500 degrees. Place squash in bowl, cover, and microwave until almost tender, 7 to 9 minutes, stirring halfway through cooking. Drain.

2. Meanwhile, heat 2 tablespoons oil in 12-inch nonstick skillet over medium-high heat until shimmering. Add onions and pancetta and cook until onions are softened and pancetta is browned, about 7 minutes. Add rosemary, pepper flakes, and squash and cook until squash is tender, about 2 minutes. Season with salt and pepper to taste, transfer to bowl, and wipe out skillet.

3. Divide dough into 2 equal pieces. On lightly floured counter, roll each piece into 10-inch circle. Heat 2 tablespoons oil in now-empty skillet, over medium-high heat until shimmering. Add 1 dough round to skillet, reduce heat to medium, and cook until golden brown and crisp, 1 to 2 minutes per side. Transfer to wire rack and repeat with remaining 2 tablespoons oil and remaining dough.

Adapted from: “Squash, Gorgonzola, and Pancetta Pizza.” America’s Test Kitchen: The Best Simple Recipes. Boston Common Press Limited Partnership. 2013. Print.

Olive-Caper Pizza

 

Rhea’s Rundown

I love this recipe because it is super easy, even the pizza sauce that’s made from scratch! All you need is a food processor to make the sauce, but a blender will do in a pinch. Once the sauce is taken care of (a simple blend of tomatoes, garlic, olive oil, and salt) all that’s left is rolling out the dough and putting the toppings on. Like with the first pizza, I had a hard time working with the dough. I’ve made this recipe with naan bread before and loved it. If you are new to the dough thing and/or pressed for time then I would suggest using naan. Whatever base you decide to go with, this pizza’s Mediterranean flavors are sure to be a hit.

Ingredients – Serves 4

  • 1 (14.5-ounce) can whole peeled tomatoes, drained with juice reserved
  • 5 tablespoons extra-virgin olive oil
  • 1 garlic clove, minced
  • 1/8 teaspoon salt
  • 1 pound pizza dough
  • 6 ounces mozzarella cheese, shredded (1 ½ cups)
  • ½ cup pitted kalamata olives, halved
  • 2 tablespoons capers, rinsed
  • ¼ cup fresh basil, sliced thin

Directions

1. Adjust oven rack to upper-middle position, place overturned rimmed baking sheet on rack, and heat oven to 500 degrees. Pulse tomatoes, 1 tablespoon oil, garlic, and salt in food processor until coarsely ground, 3 to 4 pulses. Transfer to 2-cup liquid measuring cup and add reserved tomato juice until sauce measures 1 cup; set aside.

2. Divide dough into 2 equal pieces. On lightly floured counter, roll each piece into 11-inch circle. Heat 2 tablespoons oil in 12-inch nonstick skillet over medium-high heat until just smoking. Add one dough round to skillet and cook until golden brown and crisp, 1 to 2 minutes per side. Transfer to wire rack and repeat with remaining 2 tablespoons oil and remaining dough.

3. Spread sauce evenly over each crust, and then top each with mozzarella, olives, and capers. Transfer 1 pizza to preheated baking sheet and bake until cheese is golden and bubbly, about 6 minutes. Sprinkle with 2 tablespoons basil. Repeat with second pizza.

Adapted from: “Fast and Crispy Olive-Caper Pizzas” America’s Test Kitchen: The Best Simple Recipes. Boston Common Press Limited Partnership. 2013. Print.

Rhea Torreon
Instagram: whatsupfoodie

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