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| I wish I were a photographer, but alas, I am not. I hope that all my readers have great imaginations to compensate. |
I, too, suffer from this addiction, and the five-year-old is
on her own path to being a pizza junkie. There are worse vices, I
know, but we had recently established some new year’s resolutions. 1) Save more
money. 2) Get healthy. Our addiction directly worked against both.
I realize the solution to both resolutions would simply be
to cut pizza out of our diet. But come on! Why should the five-year-old suffer
like that? So we’ve started a new tradition: instead of our weekly Papa
Murphey’s on Sunday, we are making homemade pies!
We are two weeks in, and while I miss the ease of take and bake, I haven't felt like our pizzas are lacking in flavor. Here's what we've been doing:
For our crust, I like this recipe on bon appetit's web site. Pros and cons of this recipe:
PROS
• This recipe makes enough dough for six pizzas! That means that one batch makes enough for two weekends for us. We just freeze the three extra balls and thaw them when we need them. How's that for ease?
• Speaking of easy, you basically mix this up and leave it set for 18 hours. I actually left it for more like 20-21 and it was fine.
• Most importantly, the flavor is great and it is easy to handle.
CONS
• You do need to plan ahead a bit, but if you are a meal planner by nature, you might appreciate being able to get it ready ahead of time.
On our new pizza nights, we make three pizzas for the five of us. One pizza is always going to be a basic cheese, pepperoni, or salami. This is the fall-back pizza for our pickier eaters. The other two pizzas are a bit more adventurous. This week we ate shimp pizza with cilantro pesto and Indian-spiced chicken pizza. Here are the recipes. I'm not going to bother with measurements; don't we just sprinkle pizzas by sight?
Shrimp Pizza with Cilanto Pesto
1 10-12 inch pizza crust
Cilantro pesto (I used the recipe here...you will have to scroll down a bit to find it.)
Around 8 onces cooked shrimp
Chopped green onions
Shredded Parmesan cheese
Bake as your crust directs. For us that is about 10 minutes at 500 degrees.
REVIEW: This one was tasty, and it would serve as a good appetizer. Next time, I might try it with a chimichurri sauce rather than cilantro pesto. Yum!
Indian-Spiced Chicken Pizza
1 10-12 inch pizza crust
Cilantro pesto (The above recipe makes enough for two pies.)
1 Indian-spiced chicken breast (See how I did it below.)
Chopped green onions
Sweet chili sauce
Shredded cheddar cheese
Bake as your crust directs.
My chicken: Sprinkle one breast with tumeric, garlic powder, coriander, and cumin. (Use your own blend, if you prefer.) Throw it in a fry pan and cook through. Slice into bite size pieces. Easy-peasy.
REVIEW: This one will definitely be made again. The chili sauce was a great contrast to the spices on the chicken and the pesto. Restaurant quality, for sure!
We are two weeks in, and while I miss the ease of take and bake, I haven't felt like our pizzas are lacking in flavor. Here's what we've been doing:
For our crust, I like this recipe on bon appetit's web site. Pros and cons of this recipe:
PROS
• This recipe makes enough dough for six pizzas! That means that one batch makes enough for two weekends for us. We just freeze the three extra balls and thaw them when we need them. How's that for ease?
• Speaking of easy, you basically mix this up and leave it set for 18 hours. I actually left it for more like 20-21 and it was fine.
• Most importantly, the flavor is great and it is easy to handle.
CONS
• You do need to plan ahead a bit, but if you are a meal planner by nature, you might appreciate being able to get it ready ahead of time.
On our new pizza nights, we make three pizzas for the five of us. One pizza is always going to be a basic cheese, pepperoni, or salami. This is the fall-back pizza for our pickier eaters. The other two pizzas are a bit more adventurous. This week we ate shimp pizza with cilantro pesto and Indian-spiced chicken pizza. Here are the recipes. I'm not going to bother with measurements; don't we just sprinkle pizzas by sight?
 |
| Deschutes Chainbreaker made for a nice pair with the shrimp pizza. |
Shrimp Pizza with Cilanto Pesto
1 10-12 inch pizza crust
Cilantro pesto (I used the recipe here...you will have to scroll down a bit to find it.)
Around 8 onces cooked shrimp
Chopped green onions
Shredded Parmesan cheese
Bake as your crust directs. For us that is about 10 minutes at 500 degrees.
REVIEW: This one was tasty, and it would serve as a good appetizer. Next time, I might try it with a chimichurri sauce rather than cilantro pesto. Yum!
 |
| I'm fairly certain I used more cheese than it called for. Oh, well. |
Indian-Spiced Chicken Pizza
1 10-12 inch pizza crust
Cilantro pesto (The above recipe makes enough for two pies.)
1 Indian-spiced chicken breast (See how I did it below.)
Chopped green onions
Sweet chili sauce
Shredded cheddar cheese
Bake as your crust directs.
My chicken: Sprinkle one breast with tumeric, garlic powder, coriander, and cumin. (Use your own blend, if you prefer.) Throw it in a fry pan and cook through. Slice into bite size pieces. Easy-peasy.
REVIEW: This one will definitely be made again. The chili sauce was a great contrast to the spices on the chicken and the pesto. Restaurant quality, for sure!
 |
| This is the sweet chili sauce I used...I had just enough! |
A LOVELY MOMENT FROM MY DAY: I got a just-because card in the mail. Just when you are certain their is no warmth in the season, it comes to you in your mailbox.
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