Tomato and Asiago Pizza

August is almost gone, can you believe it? I sure can't. This summer just FLEW by! One of my favorite parts about August is how amazing the farmers market is this time of year. Tomatoes, peaches, melon, corn, squash, peppers and the first of the apples, wow is it glorious. I have been eating good! 

There's almost nothing better than a simple, homemade pizza to showcase some of that summer bounty. This pizza only needed a couple ingredients to help it shine. Start with a good crust, add some garlicky oil, top with a couple handfuls of whole milk mozzarella mixed with a bit of asiago, top with a couple slices of one of those juicy, sweet and tender August tomatoes and sprinkled with thyme. A quick trip to the oven and you're ready to go. Serve with a bit of fresh parley and Parmesan cheese and you are set for dinner.

You could kind of consider this a spin on the traditional Margarita pizza, just switching up the cheese a bit and using a different herb, so not really a Margarita pizza at all! But in the same spirit in my opinion! Whatever you all it, it's delicious!

 
 
 
 
 
 

Tomato and Asiago Pizza

  • 1/4 of the perfect pizza dough recipe
  • 1/4 cup olive oil
  • 2 garlic cloves, thinly sliced
  • 1/2 tomato, sliced thin
  • Asiago cheese, shredded
  • Parmesan cheese, grated
  • Fresh Thyme
  • Fresh parsley, for garnish

Directions
Heat a small frying pan over medium to low heat. Add the oil and allow it to heat up for 30 seconds, then add the sliced garlic. Fry the garlic in the oil until it is just starting to turn golden, watching it closely to ensure that it does not burn. Remove pan from heat and set aside to cool. 

Prepare pizza dough. Brush shaped dough liberally with the garlic oil, you may not need it all, save the leftover oil to use later on. Sprinkle the oiled dough with a few tablespoons of parmesan cheese. Then top with asiago cheese, spreading almost to the very edge. Lay tomato slices on top of the cheeses. Sprinkle the whole thing with minced fresh thyme and some salt and pepper. Slide pizza off peel and onto your heated stone or baking sheet. Bake until the crust is golden and and cheese is bubbling and just beginning to brown, 6-10 minutes depending on your oven. 

Spinach and Mozzarella Stromboli

Homemade pizza is one of my favorite meals. While I love making a traditional pizza with mozzarella and tomato sauce, I also love using homemade pizzas as a perfect way to finish off some leftovers. Leftover taco meat, make a pizza. Leftover roasted vegetables, throw them on a pizza. A few extra pieces of lunchmeat, on the crust they go. That grilled chicken you just couldn't quite finish, on the crust it goes. You can really put almost anything on a pizza, and it's always delicious. Sometimes I like to change it up and instead of making a pizza, I'll take my pizza dough with all it's yummy fillings and roll it up into what I call a stromboli. It's just a different take on the normal pizza, it's just as tasty, and fun for a change. And again, you can throw anything at all inside. I've done ham and swiss, sausage and cheese, salami and mozzarella, you get the idea. For this particular stromboli I went very simple with fresh spinach, a little garlic, and some mozzarella. So easy and so good!

Pizza Dough

Adapted from

500 Pizzas and Flatbreads

by Rebeca Baugniet

Ingredients

  • 1 cup bread flour
  • 1 1/3 cups all purpose flour
  • 1 teaspoon instant yeast
  • 3/4 teaspoon salt
  • 1/2 teaspoon honey
  • 1 1/2 teaspoons olive oil
  • 3/4 -1 cup warm water

Directions

Mix together flours, yeast and salt. Add in the honey, olive oil and water. Knead together until you form a soft, smooth dough, adding more water if the dough is too wet, and more flour if the dough is too dry, this will probably take 4-6 minutes using a stand mixer with a dough hook. 

Place dough in a lightly oiled bowl and let rise until double in size, about 1-1 1/2 hours. 

Take dough out of bowl, split in two, and you are ready to make your pizza, or stromboli, or whatever it is you want to do with your pizza dough! 

Rosemary Onion Focaccia

The idea of focaccia always sounds so appealing to me, a flatbread rich with olive oil and topped with any number of delicious things. It's really like a pizza in disguise, dressed a little differently so you can eat several slices without feeling too guilty. In the past however, I've attempted to make focaccia a couple of different times and have never been very successful at it. It's always been, well, just okay. But I want more than okay, I know it can be so much more than that. With this recipe I've found my stride, I have found a focaccia that is well beyond okay. This bread was soft and light, tender and rich, topped with just a few simple accompaniments. It really was what I've been looking for. I can't wait to play around with different toppings and flavors. With this focaccia as a base I know they will all be great!

This recipe was very simple, and pretty quick as yeasted bread goes. Knead everything together and let it rise for about an hour. I was in a little bit of a hurry and only let it rise for about 45 minutes and it didn't seem to matter at all. Then all you have to do is press it into your pan and let it sit for only about 20 minutes. While it's resting you can get your toppings together. I went simple this time with some thinly sliced onion, rosemary, a sprinkling of pecorino and some sea salt, but there are so many options when it comes to focaccia, you can really do whatever you want. After the 20 minutes rest, just top it off and stick it in the oven. In another 20 minutes you'll have a beautiful golden brown round of rich, savory bread. You really can't go wrong.

Rosemary Onion Focaccia

Adapted From 

Food and Wine

Ingredients

  • 1 1/4 cup all purpose flour
  • 1 1/2 tsp instant yeast
  • 1/2 teaspoon kosher salt
  • 1/2 cup warm water
  • 1/2 teaspoon honey
  • 1/4 cup extra virgin olive oil, divided
  • Thinly sliced sweet onion
  • Roughly chopped rosemary
  • Grated pecorino or parmesan cheese
  • Sea salt

Directions

In the bowl of a stand mixer fitted with the dough hook, combine the flour, yeast and salt. Add the water, honey and 2 tablespoons of the olive oil. Knead the dough on medium speed until smooth and supple, 5-6 minutes. Place the dough in a well oiled bowl, cover with plastic wrap and let rest for about 1 hour. 

Transfer the dough to a well oiled 9-inch cake pan, pressing it down to fit and dimpling it all over with your fingers. Drizzle the dough with 1 tablespoon of olive oil and let rise until puffed, about 20 minutes. Sprinkle the dough to taste with the thinly sliced onion, rosemary, cheese and salt. Drizzle the remaining 1 tablespoon of olive oil over the focaccia. Bake for 18-20 minutes at 450 degrees until golden brown. Transfer to wire rack to cool. 

Roasted Vegetable Pizza

Just a quick post today, but it has to do with one of my favorite topics, pizza! I've said it before, but I love pizza and I love making homemade pizza. It is fun to try all different toppings and flavors that you might not be able to get at your local pizza place. Recently I've discovered that one of my favorite ways to top a pizza is with delicious roasted vegetables. This particular pizza has red, orange and yellow peppers along with zucchini and onions. If you are thinking that a pizza with just vegetables sounds boring, think again. Roasting them brings out all their natural sweetness; add a sprinkling of red pepper flakes for some heat and you have a delicious combination of sweet and heat. I can't wait to try different combinations of veggies as the growing season gets under way.

For the pizza dough, I used my go-to pizza crust. Just top with a quick tomato sauce, the vegetables, and a sprinkling of cheese and you will be good to go. I just love roasting vegetables! Just toss together whatever veggies you like with enough olive oil to coat, pepper and plenty of salt. Spread them out on a baking sheet that is covered in foil and sprayed with cooking oil, and pop them into a hot oven, 425 or 450 degrees. Keep on eye on them, flipping them over if needed, and roast until charred and tender. The time will vary depending on the vegetable and the size you cut them into.

This really is the best way to eat vegetables in my opinion. If I make too much to fit on the pizza it never lasts long. I just snack on it the whole time I'm putting the pizza together. It is so good I don't even care that I'm not even hungry anymore!

Ready for the oven

Cheesy and sweet

Dig in!