Tag Archives: Pizza

here’s the real touchdown!

On a day when everyone is glued to the tv and eating snacks, hot wings and pizza, I on the other hand have zero interest in that. Instead, I decided that with a fresh coat of snow on the ground, why not make a juicy, succulent roast beef…
A five pound, slightly marbled beauty was seasoned with salt and pepper, topped with red onions [had on hand and wanted to get rid of, usually I use a large Spanish onion], drizzled with some champagne vinegar and then packaged tightly in aluminum. This soon to be meal was already looking amazing!
Into an oven safe dish with some water up the side, and it was time for a three hour nap in the oven…
As the three hours passed, the scent of onions and roast beef wafted throughout the entire house… there was no escaping the intoxicating aroma!
Once pulled out of the oven, a quick rest and it was finally time to slice and enjoy…

at a low simmer…
-R

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combo meal in one…

Who says you can’t have your pizza and salad, and eat it too! Tonight I was craving a simple chopped salad full of walnuts, cranberries and pungent blue cheese chunks, but at the same time I really wanted pizza! So I thought why not take those two cravings and marry them into a pizza salad! The hot thin crust with a light touch of sauce became the bed for my luscious salad, and as soon as I took the first bite I knew leftovers were not in my future… and boy oh boy was I right, other than the few crumbs left on my plate it was clear this dish was mine and only mine.

at a low simmer…
-R

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a twist on pizza…

After much thought, I decided that a French bread style pizza was perfect for tonight’s dinner…
Rather than mozz and sauce, broccoli rabe sautéed in oil and garlic covered in a mildly flavored provolone was the way to go!
The b-rabe was cooked the usual way I prepare it, then layered evenly on toasted bread. On top of the b-rabe went some sliced provolone; tossed into the oven until the cheese melted and we were ready to dive into this meal…
Crunchy and light bread, garlicky and spicy [from that hit of crushed red pepper] b-rabe, with a slight bite from the provolone…
This dish was filling and satisfying, while not overly stuffing us!

at a low simmer…
-R

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crisp and delicious!

After another Saturday full of decorating for the upcoming Halloween holiday, the decision of what would end up on our plates, bit more importantly… in our bellies!
One can only deal with Chinese takeout or pizza that much [I mean don’t get me wrong, I am a lover of good Chinese and a fantastic bottle of wine] but tonight I wanted something a bit lighter, full of intense flavor and still satisfying…
A chef salad was the perfect way to go! Crisp and cold lettuce tossed gently with red onions, green olives, hot peppers, plump grape tomatoes and rolled provolone, ham and turkey in an olive oil and red wine vinegar dressing…
Mmmm what a perfect decision that was and some leftover to have alongside tomorrow nights dinner!! I just love double duty dishes…

at a low simmer…
-R

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it’s hip to be square, well in this case rectangle!!

Tonight I decided to make a sicilian-style pizza, rather than my usual everyday round pie… I picked up some creamy, slightly salty fresh mozz from the Italian market I frequent, clipped some vibrant green basil from my garden, grated some pecorino and defrosted some homemade sauce.
Into the oven for twenty-five minutes and a warm bubbly piece of perfection was born… waiting for this to cool off enough to handle was not on the agenda… a hefty square slice was dug out and onto the place it went for its magazine cover shoot!
The crust was soft and airy, with hints of rosemary and garlic infused gently throughout… the sauce blanketed the crust evenly and just enough to hold the fresh mozz and basil leaves in place. The fresh mozz stretched seductively with each breathy bite… there was not a crumb to be found on our plates, and who needed a napkin… our fingers were sucked clean!
This meal was not for the faint of heart!

at a low simmer…

-R

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a sunday night celebration!!

So tonight was a night for spectacular things… it was a night of celebration, as well as a night to put a spin on a traditional pizza!
Yesterday I made focaccia with the intent of using it as a base to layer up a gorgeous pizza. Homemade sauce was layered on the bottom, then some grated pecorino, slices of milky fresh mozz and a healthy drizzle of extra virgin! Into the oven and twenty minutes later… well there are no words for the mind-blowing experience we had. The crust was perfectly crunchy, salty and airy… meanwhile the sauce was rustic, the pecorino slightly salty and the fresh mozz creamy and melty.
To finish off such a rich and hearty meal, what better than a slice of yes… LIME pie with a fluffy and perfectly browned meringue topping! This is not just any pie, but a celebratory one to congratulate a hardworking woman who touches our lives in many ways! The filling was made the other day and got its close-up today when poured into the buttery graham cracker crust and topped off with a beautiful spiked meringue. Browned and gorgeous meringue was the barrier to a creamy, zesty lime filling. Now I’ll need to make more to satiate my breakfast tea and toast!!

at a low simmer…
-R

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small bites… BIG flavors!

Usually, as you have seen in the past, when I make a pizza it’s on the large side. Tonight I decided to change it up a bit and create three ‘tapas’ style pizzas! One had to be a traditional margherita pie, the other would be oil, garlic, sliced tomato and shredded fontina, and the last… well that would be the amped up [and star] pie dressed with homemade balsamic onions, sautéed bulk sausage and shredded aged manchego!
Each pie offered up distinct flavors, but the balsamic onion pie was like none I have ever experienced… slightly acidic, with syrupy and sweet notes, a touch of gaminess from the manchego and herby from the sausage! Perhaps I should have made regular size pies afterall…

at a low simmer…
-R

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night off with some gourmet pizza!

Tonight is going to be a pizza delivery night! Have a long day ahead tomorrow and need to save my energy. Thinking a nice, thin bar-style pie with a light dressing of tomato sauce and mozz or perhaps something more gourmet that is garlicky and pungent… who knows maybe both? As we all know… pizza is always a great leftover…

at a low simmer…
-R

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definitely done in thirty minutes [well less]!!

Homemade doughy goodness topped with a perfectly made tomato sauce, basil, grated pecorino romano and sliced fresh mozzarella…
Into the oven at 450 degrees for twenty-five minutes until the crust was firm, the basil crisped and the mozz bubbly and melty!

at a low simmer…
-R

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