Tag Archives: pizza

Rough Night Zucchini Pizzette

27 Jun

Last night. It was only Tuesday night, but working until after 8 stinks (since I’m usually in by 7am). By the time I got home, it was past 8:30 and I knew there was no way I was going to get a workout in. So instead, I decided to make a quick dinner and hit the hay early!

We had some 7 large zucchini squashes leftover from our over-enthusiastic trip to the farmer’s market on Saturday. We really needed to make some headway there. And with the inspiration from the previous night’s eggplant pizzettes, I embarked on a brave new voyage: zucchini pizzettes! This was amazingly easy, quite filling (even had leftovers for lunch today).

This is literally a 12-minute meal, and instead of using fancy (read also, caloric) French baguettes for the pizza bread, you just use zucchini!

Ingredients

  • 2 medium/large zucchini squashes, with the ends cut off
  • about 6 tbsp jarred tomato sauce
  • 1/2 c grated mozzarella cheese

Method

  • Preheat to 400. Cut zucchini into strips about a half-inch thick each.
  • Place zucchini strips on a greased baking sheet or silpat. Cover with tomato sauce and sprinkle with cheese.
  • Bake for about 10 minutes, or until the cheese looks crispy and bubbly.
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Easy Eggplant Pizzettes

26 Jun

We had picked up another beautiful eggplant from the farmer’s market on Sat, and were quite lacking in time last night. We had both gotten home a little after 8:30, and by the time we had gotten in a quick workout it was already 9:30. It was a night for something quick and easy…

Ingredients

  • 1 medium eggplant
  • 1 clove garlic, chopped
  • 2 tbsp olive oil
  • 2 medium tomatoes (we used some tasty heirloom variety, also from the farmer’s market)
  • 1/2 c grated mozzarella cheese or feta

Method

  • Cut eggplant into thin rounds– about a half-inch thick each. Let sit on cookie rack and sprinkle with salt. Let sit for ~30 min. (this is when we went to work out!) Salting the eggplant gets the bitterness out.
  • Once you return, preheat the oven to 400. Place the chopped garlic and olive oil in a small bowl and stir together. Brush the garlic oil on the eggplant– both sides, and then place the eggplant on a greased baking sheet or silpat. Place in the oven for ~10 minutes.¬†Flip the eggplant, and rebrush with garlic oil, and bake for another ~10 minutes.
  • Cut tomatoes into very thin slices and place them over the eggplant. Cover in cheese, and bake for another 5-10 minutes, or until the cheese looks crispy.

Pizza Night! (Broccoli vs Red Med)

10 Mar
A Thursday night special… Pizza night!

Whipped up the dough from this recipe in the bread maker, but wanted to do something slightly different from the typical pizza varieties (zucchini and/or pear & gorgonzola).
Broccoli was a tasty addition! And we had leftovers for lunch on Friday also…
Broccoli Pizza Toppings
  • 2 cups broccoli florets, blanched (drop into boiling water for ~3 minutes, and then into an ice bath)
  • Red sauce, salt, and pepper for the base
  • 1/2 c mozzarella and monterey jack sprinkled on top

Red Med(iterranean) Pizza Toppings

  • Red sauce, salt, and pepper for the base
  • 1 chopped red bell pepper (smallish pieces)
  • sliced Kalamata olives
  • 1/2 c mozzarella

Bake both pizzas at 425 for ~10 min.

Image

Monday Pizza Night

22 Feb

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It was a busy night, and after working late and a late workout, we threw together a super-veggie pizza with the basic recipe for this one. The toppings here were fat-free mozzarella (which was unfortunately a bit plasticy), some slivered kalamata olives, 2 zucchinis (both rounds and grated in a box grater), red bell pepper, and a smidge of parmesan. Delicious, and even better for lunch the next day.

Glorious Veggie Flatbread Pizza

6 Feb

Flatbreads are so very easy and delicious. Rafe and I used to make flatbreads every Monday night when we lived in CA, with veggies fresh from the farmers’ market. Here in TX, we make do with whatever looks good. One of my personal favs of recent days is zucchini and bell pepper.

Use the pizza dough from this recipe, in your bread maker.

Toppings

  • 1 tbsp olive oil
  • salt and pepper
  • 2 zucchinis, cut into little rounds (keep the skin on for vitamins)
  • 1 bell pepper (green, orange, red), cut into thin strips about one inch long (and ~1/4 in wide)
  • 1 cup of mozzarella, grated
  • Add some corn on top, before the cheese, for a sweet touch

Instructions

  • Preheat oven to 400
  • Get the dough ready and flatten it very thin.¬†With the back of a spoon, lay the olive oil onto the top of the dough, coating it very lightly. Salt and pepper to taste.
  • Lay down the zucchini rounds. Top with mozzarella, making sure to cover the edges with cheese also. Finally lay the bell pepper strips on top of the cheese. This will make sure the pepper gets nice and tender.
  • Bake for ~10 min or until bubbling and crisp.

Pear and Gonzongola Flatbread Pizza

5 Feb

Basically, this is my go-to pizza recipe for girls’ night at my house. Love love love.

Dough Ingredients

  • 3/4 c warm water (let the faucet run on hot for a few seconds first)
  • 1/2 tsp honey
  • 1 tsp salt
  • 1 tbsp olive oil
  • 1 1/4 c flour
  • generous 1/4 c whole wheat flour
  • 1 1/4 tsp yeast

Dough Instructions

  • Throw everything in the order in which I’ve listed it into your bread maker. This will make a “small” (1 lb) ball of dough.

Toppings

  • 1 tbsp olive oil
  • salt and pepper to taste
  • 1-2 regularly ripe pears– sliced into thin slivers
  • 4 tbsp gorgonzola (or blue cheese)
  • 1/2 c grated mozzarella cheese
  • Honey

Instructions

  • Preheat oven to 400
  • Once you’ve got your dough ready, roll it out (I use an empty wine bottle to roll it out instead of a rolling pin!) in your shape of choice. I go square every time, since it’s easier to cut after the fact
  • With the back of a spoon, lay the olive oil onto the top of the dough, coating it very lightly. Salt and pepper to taste.
  • Lay your pear slices down. Then toss gorgonzola on. Finally top with mozzarella.
  • Bake for ~10 min or until bubbling and crisp.
  • After you take it out of the oven, drizzle some honey on top before eating for some sweet and savory (gorgonzola and honey) contrast flavors. Try to share with your friends.