Caramelized Onion, Mushroom and Gorgonzola Pizza

I know That usually all of my posts are desserts but I just couldn't resist posting this delicious pizza I made the other night.  My husband was gone and so the kids and I had dinner by ourselves.  We had been out running errands so it was almost bed time when we got around to eating dinner.  I realized  that I needed to make them a quick dinner and get them to bed.  I got them all fed and into bed and decided that I should make myself a nice dinner.  This is what I came up with.  I must admit that I really love to eat by myself and actually prefer it to eating with everyone else.  There will be many night where I make the family dinner and then I make myself something when the kids are in bed.  I like to be able to enjoy making my own food and then be able to eat it in peace.  This night was no exception.  I took the time to make myself a nice meal and then sat down and enjoyed it in silence.

This pizza is really simple to make it just takes a little time.  Caramelizing the onions takes about 30-40 minutes but is well worth the wait.  I usually will make some extra and keep them in the fridge.  I love how the onions become sweet and soft, almost like a jam.  The  onions are the sauce to the pizza so don't skimp on the olive oil.  You need to olive oil to properly caramelize the onions plus it keeps the crust moist as it bakes.  If you think that you don't like blue cheese, you've have got to try it on this pizza.  The tanginess of the gorgonzola balances out the sweetness of the onions and they just taste so perfect together.

Caramelized Onion, Mushroom and Gorgonzola Pizza

1 large sweet onion, thinly sliced

2 Tbs. Olive oil, divided

1/2 tsp kosher salt

about 5 Crimini mushrooms ( button would work too), sliced

1/2 pound pizza dough

1/4 cup gorgonzola cheese

1/4 cup fresh parmesan cheese

fresh parsley, chopped, (for garnish)

1.  Heat a large skillet over medium heat.  Add 1 1/2 Tbs. of olive oil and heat for a minute.  Add the sliced onions and salt and stir to coat with the oil.  Reduce heat to medium-low and cook stirring occasionally until the onions turn a caramel brown color, about 30-40 minutes.

2.  Heat the remaining oil in the pan and quickly saute the mushrooms until cooked and brown.  Salt to taste

3.  Place a pizza stone on the middle rack of the oven and heat to 450°.  Roll out pizza dough to desired shape and place on a pizza peel that has been dusted with cornmeal.  Spread the pizza dough with the caramelized onions.  Cover with the mushrooms and then sprinkle with the gorgonzola and parmesan cheeses.

4.  Slide the pizza off the peel and onto the baking stone and bake for about 7-10 minutes or until the crust is baked through and the cheese has melted.  Sprinkle with parsley, if using.

BBQ Pork Pizza

You guessed it, it was pizza night at our house again. Tonight I needed something quick and easy since my son had been sick. Luckily my grocery store carries their pizza dough already made. I picked it up and used our leftover BBQ pork to top it off. Super easy and delicious.

BBQ Pork Pizza

1/2 pound of pizza dough (homemade or store bought)

olive oil

1/4 cup pizza sauce

BBQ sauce

shredded cheese

BBQ shredded pork (BBQ chicken would be great too!)

fresh mozzarella cubed

2 TBS flat leaf parsley, chopped (optional)

Preheat oven to 400 degrees. Spray pizza pan with cooking spray. Roll out dough to fit your pizza pan. Coat the dough lightly with olive oil. Spread with pizza sauce and as much BBq sauce as needed to coat pizza. Cover evenly with shredded cheese. Top with a layer of BBQ pork. Top the por with the cubes of fresh mozzarella. Bake pizza for 15-20 minutes or until crust is golden brown and cheese is bubbly and melted. Top with fresh parlsey if using. Cool slightly before cutting.

Roasted Veggie Pizza

I don't really have a recipe for you today, but I wanted to show you the versatility of those yummy roasted veggies from the other night. It is pizza night at our house and I can't think of a better way to use of those lovely veggies than topped on a ciabatta-like crust and smothered in cheese! There is no sauce, just layer cheese, veggies and more cheese and bake. Delicious!

Brick oven pizza at home

I have been making homemeade pizza once a week for quite awhile now. I am always trying different recipes for the dough because I have never been completely satisfied with my results. I have tried deep dish, on a pizza pan, on the oven rack, grilled and on a pizza stone. About a month ago, I found a recipe for brick oven pizza at home on the king arthur flour website. I haven't tried another recipe since. I'm afraid my pictures haven't done the pizza justice. This recipe makes a crust that is akin to ciabatta bread. It is crispy on the outside and chewy and dense with big air bubbles on the inside. It holds up well to any topping and is very hearty. The dough is easy to make but takes some planning. The "poolish" or starter takes overnight or all day to rest. I usually make my poolish first thing in the morning and then start the other steps a few hours before dinner. It does take time, but it is so worth it!

We did two different toppings last night of course. One was a basic cheese pizza with fresh mozzarella cheese. It was so ooey gooey that it was sliding off the pizza. The second was a caramelized onions and fresh basil pizza. No matter what type of toppings you choose, you've gotta try this crust, it is soooooooo good!

Brick Oven Pizza
(from the King Arthur Flour website)

The overnight starter gives this pizza an unbeatable chewy/crispy crust.

Poolish (Starter)

1 cup King Arthur Unbleached All-Purpose Flour
1/2 cup water
1/8 teaspoon instant yeast

Dough
3/4 cup water
2 1/4 cups King Arthur Unbleached All-Purpose Flour
1 tablespoon + 1 teaspoon Pizza Dough Flavor (optional, but delicious)
1 teaspoon instant yeast
1 1/4 teaspoons salt
1 teaspoon sugar
1 tablespoon olive oil

Toppings
tomato sauce, meats and/or vegetables, and cheeses of your choice

Poolish: In a mixing bowl or the pan of your bread machine, stir together the flour, water and yeast. Set aside, covered, to rest overnight or all day.

Dough: Add the flour and water to the poolish, mix well, and allow to rest for 20 minutes. Add the remaining dough ingredients, mixing and kneading to form a smooth dough. Allow the dough to rise, covered, for 45 minutes; gently fold the edges to the middle, turn it over, and let it rise an additional 45 minutes.

Divide the dough in half. Shape each half into a 9-inch round, place on a piece of parchment cut to fit, cover, and let rest while you heat your oven to 500°F.

After about 30 minutes, use a giant spatula or pizza peel to transfer the pizza to your hot oven stone; or place it on a pan on the lowest rack of your oven. Bake for 4 minutes, then remove from the oven, and top with your favorite toppings. Return the pizzas to the lowest rack of the oven (not to the stone), and bake for an additional 8 minutes, or until the crust is golden brown and the filling bubbly. Yield: 2 pizzas.