Stromboli

We decided that we wanted to try something new for pizza night and I immediately thought of trying Stromboli. It had been on my list for ages and I’d just never gotten around to making it. Stromboli is a rolled pizza that is often served at pizza restaurants. It differs from Calzone in that it is rolled into a pizza log rather than just folded. Most recipes I saw online included the sauce inside the roll. However, Alex and I decided that we didn’t really care for that. Expect an updated recipe to this one in the future!The base for this recipe is a premade pizza dough. You can use whatever you prefer, our preferred recipe is in the bread maker. You could even make this gluten free by substituting for gluten free dough. You can use any pizza toppings you prefer, we just used our standard go-to pepperoni and sausage.[amd-yrecipe-recipe:230]

Easy Yogurt Pizza Crust

Yesterday I showed you how to make your own Self-Rising Flour, and today here’s a recipe that uses it! This is a very tasty and easy pizza crust. I was surprised by just how tasty it actually was. I wasn’t really expecting much out of it since the ingredients seemed so plain, but it was the perfect type of crust to use for a pizza.This is one of the easiest pizza recipes I’ve ever made. You basically just combine the ingredients and knead until everything is mixed and you have a ball of dough. I wasn’t sure about this working at first so I was actually really surprised when it worked as well as it did. The crust is very soft and fluffy once baked. This is not one for people who like cracker thin crusts or even really big fluffy crusts. Since you’re using self-rising flour it will rise, but not so much as if you’d used yeast.You will need to use plain greek yogurt for this recipe. If you use one of the flavored yogurts your crust will not taste right. However, if you’re making a dessert pizza I would suggest you use something like a vanilla greek yogurt to give your pizza a more complex taste.[amd-yrecipe-recipe:201]Source: The Food Network Magazine, March 2016

Buffalo Chicken Pizza

 Alex has been wanting to try different types of pizza recently. We’ve both grown sick of our typical pepperoni and mozzarella pies so I thought this would be a great way to spice up a pizza without really going too crazy.One thing I discovered while making this, was that it really is better if you coat the chicken with buffalo sauce before you put it on the pizza. It would also be fantastic if you could cook the chicken with the buffalo sauce and really get the flavor to bond with the chicken. I often make buffalo chicken in the crockpot so I decided just to set some aside in the freezer next time we want this dish.You can use any type of crust you’d like on this pizza. We used a semi-thick crust. I think it would actually be the best if you were to use a super thin crust and just lighten up when adding the toppings. This would really give you a chance to experience all the flavors and provide another texture in the finished product.[amd-yrecipe-recipe:196]

Thin Crust Pizza

We decided that we were tired of our typically pizza crust so we want to experiment with a thin crust version. I searched high and low for a version that actually looked easy to make. I really hate letting dough rise, especially when I’m pressed for time. This recipe doesn’t require any time for rising, however it doesn’t hurt especially if you’d like fluffier crust.You can use whatever toppings on this crust you like. Alex and I typically prefer pepperoni and sausage so that’s what I’ve put on. You just want to make sure that you don’t load the pizza up with too many toppings. Since the crust is thin you need to make sure it’s not going to fall apart under the toppings when finished.[amd-yrecipe-recipe:193]Source: Adapted from How Sweet Eats

Dad's Calzone

My Dad makes the absolute best Calzone in the world. After much practice I feel like I’ve finally come close to an acceptable mastery of this recipe. This is the same recipe that my Dad uses so it has the potential to be absolutely incredible.I believe the keys to making this recipe amazing is in the fact you don’t use marinara sauce in the calzone and the cheese sauce. The cheese sauce is what really makes this recipe delicious. You should include it in the calzone and also on top of the finished product. This make it super cheesy and will delight your taste buds.Typically I make a loaf of pizza dough in my bread maker. This provides an excellent base for this recipe and also makes prep pretty easy. If you don’t have a bread maker you can simply make (or purchase) your favorite bread dough to use. Be sure to sprinkle it with plenty of garlic salt to really amp up the flavor.[amd-yrecipe-recipe:189]

White Sauce Pizza

So I was looking to do something slightly different for a pizza night and this is what I came up with! I don’t have any specific recipe suggestions for pizza dough, simply use whatever you prefer. If you wanted to include some sort of meat on this pizza both chicken and Italian sausage would complement it very well.The oven roasted garlic is the star of this pizza. It pairs amazingly well with the garlicky white sauce and the flavor of the mozzarella. I’ve used fresh mozzarella slices on this pizza rather than shredded. While it doesn’t cover the entire pizza like you normally would it really makes the mozzarella pop between the other flavors. I would highly suggest using fresh slices rather than shredded cheese for this recipe.If you wanted to make some gluten free substitutions for this recipe you would need to start with a gluten free crust. The other thing you would need to substitute would be the white pizza sauce. Typically white sauce is made with flour, so you will either need to make your own or find a gluten free option at the store. You can find lots of recipes for this on the web.[amd-yrecipe-recipe:176]

How To: Grilled Pizza

Alex and I were tired of our regular pizza recipes so we decided it was time to try something new. I decided we needed to make grilled pizzas. I’d read about them on several blogs over the last few months and they seemed like the perfect summer way to make pizza!When grilled this pizza is reminiscent of pizza made in a brick oven. It has a crisp crackery crust and if done correctly isn’t burned. We had some trouble with this when we first started but the key, we figured out, was to keep the pizza over indirect heat. When we baked the pizzas over a direct flame it was far more likely to burn in places. I would suggest doing one pizza at a time if you don’t have enough room to keep them out of a direct flame.You will want to begin by baking one side of the crust, then flipping it over. You will need to work quickly once to flip it over so you are able to get all the toppings on in time for it to bake. You can add whatever toppings you like. We only had peperoni and cheese on hand so that’s what we used. You can use any type of topping you prefer though. Be sure not to add anything like kale or spinach until the very end since they are apt to wilt if put on too early.[amd-yrecipe-recipe:76]

Easy Pizza Dough

This pizza dough is super quick and easy. It is also quite yummy! Alex and I were looking for something new to try so we decided on grilled pizza. I’ll be posting a step by step tomorrow on how to do this but I thought I should start by giving you the best dough recipe for doing this.The dough in this recipe is light and fluffy. It is perfect for grilled pizza, but you can also use it as a regular dough in the oven. It rolls out quite flat but once baked springs back to be not quite so paper thin. It freezes and reheats very well so you can easily make extra dough for later.This recipe makes four personal sized pizzas or two regular sized pizzas. You can easily double or triple the recipe to make as many pizzas as you need. Once you roll the pizza out simply place your toppings of choice on the pizza before baking in the oven.[amd-yrecipe-recipe:75]

---

Source: Adapted from: The Kitchn

---

 

Gluten Free Pizza Crust

I love this pizza crust recipe! I’ve been making this for several months and it is my go to gluten free pizza crust recipe. I found the original recipe on the Minimalist Baker. I love her suggested flour blend. I really feel like it gives the best possible base for the pizza. However, you can use whatever gf flour blend you prefer. I’ve also adapted this recipe into a whole grain pizza crust. I’ll post that at some point in the future but I felt like you guys needed to experience this basic recipe first.

This recipe makes one large 14” crust. I typically bake it in a deep dish pizza pan but you can make it in any pizza pan you wish. The crust is pretty thin, not cracker thin, but less than a half inch once it’s all been pressed out. If you prefer a thinner crust you can reserve some of the dough and press it out thinner.

I really love to let this crust sit in the refrigerator for a couple of days. It gives it a slightly sourdoughey taste the longer you let it sit. The only drawback is that it is harder to press out when you let it sit. One additional perk of this crust is it makes the perfect gluten free frozen pizza! If you follow the directions through the prebaking step this crust freezes perfectly. I prefer to top the baked crust with toppings, then wrap the pizza in plastic wrap and put in the freezer. When you are ready to bake simply remove the plastic wrap and put in a preheated oven. The baking time is pretty much the same and the pizza turns out great!

---

[amd-yrecipe-recipe:55]

---

Source: Adapted from: Minimalist Baker

---

  

Amish Pizza Soup

My sister sent me this recipe several months ago. Since she lived in the middle of Amish country she was constantly getting wonderful recipes from the Amish cooks who lived and worked nearby. She told me that Alex and I HAD to try this recipe. I don’t really know why it took me so long to try it, but after we had it I was sad I hadn’t made it sooner.The original recipe calls for using Tomato soup. However, since tomato soup contains wheat ingredients I had to make a couple of changes. If you don’t need to eat gluten free you can substitute the tomato sauce for two 10oz cans of tomato soup and two cans water.

 The finished product is an amazingly rich and full flavored soup. It really seems like you are eating a pizza! Ideally if you were serving a multiple course meal this would make an amazing soup course. You could also cut down the ingredients and just serve it as a marinara sauce. It would be a delicious topping for breadsticks or garlic toast.

---

Amish Pizza Soup:33.5oz Tomato Sauce1 Cup Water2 Teaspoons Oregano2 Teaspoons Basil¼ Teaspoon Parsley½ Teaspoon Onion Powder½ Teaspoon Garlic Powder1 Teaspoon Salt5 Tablespoons Sugar1 Tablespoon Brown Sugar½ Cup Mozzarella (shredded)¼ Cup Parmesan (shredded)¼ LB Sausage (cooked)¼ Cup Pepperoni (chopped)

Combine the tomato sauce, water, seasonings and sugar in a 5qt Dutch Oven. Cook until boiling. Simmer for 10 minutes.

Add the cheese and meat to the pot. Cook until everything is heated through and the cheese is just starting to melt.

Serve with breadsticks or garlic toast.

[amd-yrecipe-recipe:33]

Grain Free Pizza Crust

I’m continuing to experiment with my Coconut flour and I thought, what better thing to try than a pizza crust?! Alex has been getting tired of the gluten free crust I normally make and I wanted to try something different. The taste of this crust is absolutely fantastic! The different seasonings really make this crust pop and it is an amazing Italian party in your mouth.I expected great things out of this recipe and I was sadly disappointed. However, this would be a fantastic crust if you prefer a sauceless pizza. I found this crust to be pretty soggy when all was said and done. But if you prefer just veggies ect on your pizza this crust is for you.

---

Grain Free Pizza Crust:3 Eggs1 Cup Milk½ Cup Coconut Flour2 Teaspoons Onion Powder½ Teaspoon Baking Soda1 Teaspoon Italian Seasoning¼ Teaspoon Garlic PowderToppings of choice

Preheat the oven to 375 and prepare a pizza pan by lining with parchment paper and olive oil.Whisk together the eggs and milk until well combined.

Add the remaining ingredients and whisk until there is no dry coconut flour.Let the mixture sit for 10 minutes so that the coconut flour can absorb the liquid.

Spread onto the parchment paper, the mixture will be reminiscent of pancake batter but slightly thicker.Bake the crust for 20 – 25 minutes.

Remove from the oven and flip over. I used a cooling rack to flip it over. Let the crust cool for 5 minutes.

Put the crust back into the pan and top with your toppings.Bake until the cheese is bubbly.

[amd-yrecipe-recipe:30]

---

Source: Adapted from Gluten Free Bread

---