Cheesy Spinach and Artichoke Pizza

Last month, I posted Renee's recipe for Garlic Lovers Pizza. My friend Carli wanted to have some so I invited her over on a day that I had already planned to make a Spinach and Artichoke Pizza. I had already bought the spinach and artichoke and didn't want them to go bad. So, this happened:

...we also decided to invite another friend over so we didn't feel like fatties...

They were both amazing, of course! We sent Carli home with some extra and her dad proceeded to eat her leftovers. I can proudly say this Irish (with a Mexican last name) chica made pizza approved by Italians! Heck Yeah!!

Cheesy Spinach and Artichoke Pizza

by How Sweet It Is

Pizza Crust
1 1/8 cups warm water (100-105 degrees)
3 teaspoons active dry yeast
1 1/2 tablespoons honey
1 1/2 tablespoon olive oil
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon garlic powder
1 teaspoon dried basil

Pizza
2 teaspoons olive oil
1 shallot, diced
2 garlic cloves, minced or pressed
1 (6 ounce) bag of fresh spinach
1 (14 ounce) can of artichoke hearts (5-7 count)
2/3 cup ricotta cheese
8 ounces freshly grated mozzarella cheese
4 ounces freshly grated Parmesan cheese
1/2 teaspoon salt
1/2 teaspoon pepper

1. In a large bowl, combine water, yeast, honey and olive oil. Mix with a spoon, then let sit until foamy, about 10 minutes.

2. Add in 2 1/2 cups flour, salt, garlic powder and dried basil, stirring with a spoon until the dough comes together but it still sticky. Using your hands, form the dough into a ball and work the additional 1/2 cup flour (you don’t need to use all if it is not needed) in to the dough, kneading it on a floured surface for a few minutes.

3. Rub the same bowl with olive oil then place the dough inside, turning to coat. Cover with a towel and place in a warm place to rise for about 1 1/2 hours.

4. Preheat oven to 375 degrees F.

5. Drain artichokes and press with a paper towel to reduce some of the moisture. Roughly chop, pressing with a towel again, then place in a bowl. Add ricotta cheese.

6. Heat a large skillet over medium low heat and add 1 teaspoon olive oil. Add in shallots with a pinch of salt and cook until soft and translucent, about 5 minutes.

7. Add in garlic and spinach, tossing to coat and cooking until spinach is wilted. Transfer spinach mixture to the bowl with artichokes and ricotta, then add salt, pepper, 1/4 cup Parmesan and 1/2 cup mozzarella cheese. Stir to combine.

8. After the dough has risen, punch it down and place it back on the floured surface. Using a roll pin or your hands, form it into your desired shape (sometimes I use baking sheets and do rectangles or free form pizzas). Place the towel back over the dough and let sit in the warm place for 10 minutes.

9. Drizzle pizza dough with 1 teaspoon olive oil and brush to coat. Sprinkle a bit of mozzarella cheese over top of the dough, then spread spinach ricotta mixture evenly over top. Cover with remaining Parmesan and mozzarella cheeses. Bake for 25-30 minutes, or until cheese is golden and bubbly.

...I use so many of Jessica's recipes, she is going to think I am stalking her...

It's like she knows me! We have twin taste buds!

Garlic Lover's Pizza

MAD MEN IS BACK ON!!!! I'm so excited to go back to watching my close, personal friends Jon Hamm and Christina Hendricks. Of course, that is what I wish they were. 

Besides Jon Hamm being freaking hilarious, 

I may have a small lady crush on Christina Hendricks...

I didn't get to watch the two hour premier last night, so Happy Hubs and I will be watching it tonight. Don't tell me, don't tell me, don't tell me what happens! 

My good friend Renee is the one that convinced me to start this blog and I am so happy I did. Her blog is kudoskitchenbyrenee.blogspot.com and you should all check it out when you get a chance. She blogs about food and her beautiful hand-painted glasses and tiles. Here are some I have my eyes on:

They will be mine. Oh yes, they will be mine! 

You can find those and other items on her Etsy page at www.etsy.com/shop/KudosKitchenByRenee.

I thought it was appropriate to try one of her delicious looking recipes and this one looked extra-yummy. Garlic Lovers Pizza! WHAT?? I'm a garlic-lover!! Gimme gimme!! Due to Happy Hubs not being a fan of tomatoes (crazy man) I substituted roasted red peppers into this delish-dish.

Garlic Lovers Pizza

from kudoskitchenbyrenee.blogspot.com

for the roasted red peppers

2-4 Red Peppers

for the crust

3-1/2 to 4 cups all purpose flour

1 package active dry yeast

1 tablespoon garlic powder

2 teaspoons dried basil

2 teaspoons dried oregano

1 teaspoon dried thyme

1/2 teaspoon black pepper

1 teaspoon salt

2 tablespoons sugar

3/4 cup water

3/4 cup beef stock

1/4 cup butter

1-1/2 tablespoons dried minced onion

for the pizza

2 tablespoons extra virgin olive oil
5 (or more) freshly grated garlic cloves
Roasted Red Peppers
1 log fresh mozzarella cheese
dried or fresh basil and oregano 

1. In a large bowl, combine 3-1/2 cups of flour, yeast, garlic powder, dried basil, dried oregano, dried thyme, black pepper, salt, and sugar. More flour may be necessary later.

2. In a small saucepan (over low heat) heat the water, beef stock, butter, and onion until the butter is just melted. Allow to cool slightly so that you can comfortably stick your finger in and not be burned.

3. Add the liquid ingredients into the dry ingredients in the large bowl and mix until moistened.  Stir in enough remaining flour (if needed) to form a soft but not sticky dough.  Knead until the dough is smooth and elastic, about 6-8 minutes.

4. Place the dough in a greased bowl, turning once to grease the top.  Cover with plastic wrap and let rise in a warm place until doubled (about 1 hour).  When dough has fully risen, punch down and allow to rest for at least 15 minutes.

5. While the dough is rising, preheat your broiler. Core and seed the peppers and cut them into thick strips. Place a sheet of foil on a large baking sheet and place the pepper strips skin-side up. Broil until the skin is completely black (about 10-20 minutes, checking every 2 minutes or so). When the pepper skins are completely black, take them out of the oven and quickly put them in a small plastic bag to steam for 30 minutes. After 30 minutes, peel the blackened skins off the peppers and save the yummy roasted peppers to the side for topping the pizza.

6. After the dough has risen, add approximately 1 tablespoon cornmeal or bread crumbs to the surface of your baking pan or pizza stone and using your hands, flatten the dough out, on top of the corn meal, into whatever shape you wish.

7. Pre-heat the oven to 350 degrees and pre-bake the crust for approximately 10-15 minutes.  This is a thick crust so the pre-baking of the untopped crust is definitely something you'll need to do. After the initial pre-baking, take the crust from the oven and allow to cool for a few minutes.  Using your fingertips, lightly dimple the top of the crust to form little wells.

8. Using a pastry brush, and being liberal, brush the olive oil (gently) on top of the crust.  Next, peel and grate the garlic and (gently) spread it over the crust, along with the olive oil.

9. Slice your mozzarella cheese into 1/4" thickness.  Starting with the roasted red peppers, arrange them on top of your crust making sure to cover as much or surface area as possible. Next, layer on the fresh mozzarella cheese however you choose and sprinkle the top with additional basil and oregano. 

10. Increase your oven temperature to 400 degrees and slip your pizza into the oven for approximately 20 minutes or until the cheese is browned and bubbly.

*note: Renee has a lot more how-to photos of this recipe on her blog you can look at.

P.S. Happy Hubby said this may be his favorite pizza I have made! Holla!

Basil and Goat Cheese Stuffed Crust Pizza with Cheese and Jalapeno Pepperoni

CHEESE, CHEESE, CHEESE.... I think there is more CHEESE in our refrigerator than anything else. My husband proposed to me after we ate at a CHEESE market. We once drove two hours to go to a CHEESE castle (which isn't really a castle) and got back in time for work. We specifically go out of our way to shop at a Wisconsin-based grocery store just to buy our favorite 7 year aged cheddar CHEESE! We planned a trip to a Cubs game based on when we would be able to eat at a local grilled CHEESE pub in Wrigleyville. Mac & CHEESE pizza and Asiago stuffed crust pizza... Yes, we have indulged in that too!


So when my favorite food blogger posted a Goat CHEESE and Basil Stuffed Crust Pizza, I just had to make it. I was even more influenced to make it while grocery shopping when I came across CHEESE and Jalapeno Pepperoni.

Basil and Goat Cheese Stuffed Crust Pizza
Recipe from How Sweet It Is


8 ounces goat cheese
1/3 cup freshly chopped basil


dough:
1 1/2 cups all-purpose flour
1 teaspoon active dry yeast
1/4 teaspoon salt
1/2 cup lukewarm water
1 Tablespoon olive oil
1 Tablespoon honey


1. Combine flour and yeast in a large bowl. Add water, honey, oil, and salt. Using a stand mixer with a bread hook or your hands, mix/knead until combined. Lightly oil a bowl and add dough back in. Cover and let rise for 2-3 hours.


2. After 2-3 hours, remove from bowl and punch down. Roll back into a ball and let sit for 30 minutes.


3. While dough is sitting, combine goat cheese and basil in a small bowl until mixed. Set aside.


4. Preheat the oven to 375 degrees. Lay dough on a lightly floured surface and roll very thin. Along the outer  edge (about 1 1/2 inches from the outside) place goat cheese around the entire outside. Fold dough over top and press down to seal the top to the bottom. Top with desired topping and bake for 25-30 minutes.




Classic Pizza Sauce
From Pizza: Grill It, Bake It, Love It! by Bruce Weinstein and Mark Scarbrough
(makes enough for about 5 pizzas, so freeze extra!)


One 28-ounce can reduced sodium crushed tomatoes
3 Tablespoons olive oil
1 Tablespoon sugar
2 teaspoons dried basil
1 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon red pepper flakes
1 garlic clove, minced


1. Mix the tomatoes, olive oil, sugar, basil, oregano, salt, red pepper flakes, and garlic in a large saucepan set over medium-high heat. Bring to a simmer, stirring occasionally.


2. Set the lid askew, reduce the heat to low, and simmer slowly, stirring occasionally, until the tomatoes have broken down into a somewhat thickened sauce, about 30 minutes. Cool for 10 minutes before using.


Note: I store extra sauce in the freezer in 1/2 cup sized Tupperware. When I make pizza, I just take one out and thaw. This recipe is also delicious as a pasta sauce.

 Did I mention we love CHEESE?