Basil Broccolini White Pizza

Otherwise known as The Perfect Lunch...a quick and easy pizza, salad and a glass of wine is among my favorite meals.

This is very easy and very delicious.

Basil Broccolini White Pizza:
(makes 1 pizza)
1 lb pizza dough (I used Trader Joe's)
Olive oil
Salt
Pepper
Large handful basil leaves, torn into rough pieces
1 bunch broccolini, stems trimmed, lightly sauteed until almost cooked
2 c shredded white cheese (fontina, jack, mozzarella, etc.)
Crushed red pepper to taste
Parmesan cheese, grated
1/2 c fresh ricotta cheese, mixed with 4 cloves of garlic minced to a fine paste

Directions:
Roll out room temperature pizza dough on a flowered counter top or large cutting board. Place on a baking sheet or pizza stone. Lightly oil and salt and pepper. Bake crust (ALONE) at the highest temperature your oven will go until almost cooked through but only slightly browning in places.

Remove crust from oven, top with a drizzle more of olive oil, basil leaves, grated cheese, broccolini, Parmesan cheese, crushed chili, more salt and pepper and then dot with spoonfuls of ricotta around pizza. Return to oven and back until golden brown. Slice and serve.

Caramelized Onion & Mushroom Pizza

In honor of my grandmother's birthday (Happy Birthday Dottie!) my family gathered at my parent's house last night for an Italian dinner. No, we are not in any form Italian by heritage but we certainly can appreciate the food.

I've always thought Italian food is custom-designed for sharing, collaborating and gathering friends and family together to celebrate.

My mom made a classic meat lasagna and chicken breast braised in fresh tomato sauce over cappelini, my sister-in-law made a romaine salad which was topped with Parmesan and fresh sourdough croutons (recipe below) and I made a Caramelized Onion & Mushroom flatbread pizza.

Not surprising to anyone who knows me, I also supplied the wine, which was a cheap and cheerful (but quite drinkable) Cabernet from France called Fortant. Look for it at select Trader Joe's stores.

Here are a few recipes from the evening.

Simple Sourdough Croutons:
(makes about 2 cups)

3-4 slices sourdough bread, cut into chunks
Olive oil to coat
Sea salt and fresh ground black pepper
Chopped Rosemary

Directions:
Toss bread with olive oil and seasonings, bake at 450 until golden brown and crisp.

Caramelized Onion & Mushroom Flatbread Pizza:
(makes about 16 small pieces)
1 lb fresh pizza dough (I used Trader Joe's)
Olive oil as needed
Salt and pepper
Chopped rosemary
2 c shredded sharp Cheddar or mozzarella
8 oz. sliced crimini mushrooms

4 medium onions, cut into thin slices
2 tbs butter
Salt and black pepper

Directions:
Slice onions and saute in butter until softened. Season with salt and pepper. Turn heat WAY down and continue to cook onions, stirring frequently, until deep golden brown and sweet (caramelized). This can take up to 45-60 minutes total. Be patient and resist the temptation to turn up the heat. This can be done ahead of time.

Once onions are done (if not pre-made), begin assembling the pizza. Preheat oven to 500 and roll out the dough on a baking sheet that you have sprayed or smeared with olive oil (or use a silicon baking sheet). Drizzle with olive oil and sprinkle with salt and pepper and chopped rosemary. Bake for 5-7 minutes or until puffed up and beginning to turn golden around the edges and is no longer raw in the middle.

Remove from oven and top with caramelized onions, sliced mushrooms, cheese and season again with pepper, salt if needed and remaining amount of chopped rosemary. Return to oven and bake until cheese is melted, mushrooms are fully cooked and pizza is beginning to brown. Slice and serve.

Proscuitto, Parmesan & Spinach Pizza

Easy and delicious - and the best part, it can be thrown together quickly.

Proscuitto Parmesan Spinach Pizza:
(serves 4-6)
1 lb fresh pizza dough
Extra virgin olive oil
Sea salt and fresh ground black pepper
Proscuitto, thinly sliced
1 c sharp white cheddar cheese, grated
1/4 c Parmigiano-Reggiano, grated
2 cups baby spinach leaves

Directions:
Preheat oven to 450. Let pizza dough come to room temperature, spread onto a baking sheet. Drizzle with olive oil, salt and pepper. Bake until beginning to brown and puffed up. Remove, spread spinach leaves evenly over pizza, top with cheddar and proscuitto. Sprinkle parmesan on top, drizzle with additional olive oil. Bake until cheese is melted and browning and proscuitto is crisp.

Pizza with Basil and Pepperoni

This is an easy pizza to make at home, and every time I make it I am surprised at how great it is, especially considering how fast it is to prepare. Get creative on toppings!

Great served with a green salad and Chianti or other red wine of your choice.

Rustic Pizza with Basil & Pepperoni:
(makes 8 servings)
16 oz fresh pizza dough (sold at Trader Joe's or at your local pizza restaurant - or you can make your own dough)
1/2 can of whole roma tomatoes, crushed into a tomato sauce
8 oz shredded part-skim mozzarella
4 oz shredded pecorino romano
1 large bunch of fresh basil, leaves torn of stems and separated from bunches
1 package pepperoni
Olive oil
Salt and pepper
Dried minced onion
Dried minced garlic
Paprika
Fennel seeds
Crushed red pepper
Thyme
Oregano

Directions:
Preheat oven to 450.

Spread pizza dough on pizza pan lightly greased with olive oil with your hands. It will look rustic and not perfect. Sprinkle dough with salt and pepper, spread tomato sauce over dough. Spread basil leaves evenly over entire surface of pizza, not overlapping. Sprinkle entire pizza with spices. Top with mozzarella cheese, then spread pepperoni evenly over surface. Top with pecorino romano.

Place into the oven, cook for 8-12 minutes or until the cheese is golden brown and bubbling and the crust is browning and appears done. Serve hot.