Category Archives: Pizza

Three Cheese Grilled Pizza

I have two favorite things about living in New Jersey.  First is having the luxury of living in the secluded countryside while only being a short train ride away from one of the world’s biggest and greatest cities.  And second, is pizza.  Good classic Italian pizza (and all other Italian deliciousness you find everywhere).

I rarely make pizza at home because we are surrounded by so many wonderful restaurants with those blazing brick ovens.  The ones that cook your pizza to a crispy, flavorful perfection within seconds.  But sometimes in the summer, when grilling season is upon us, I love to put on my sweats, grab a glass of wine and put a cheesy pizza over the coals.  It’s the next best thing to the brick oven kind. 

And if you’re like me, you’ll seek out your favorite pizza shop and buy the dough already made for only a couple of dollars.  More time to sit back, relax and soak up these sweet summer nights.

Three Cheese Grilled Pizza

This is more of the method opposed to a recipe.  Use whatever toppings you like.  For the three cheese pizza I used Shredded Provolone, Fresh Mozzarella and Shaved Parm, and it was superb.

  • Prepared pizza dough
  • Tomato sauce, recipe below
  • Olive oil
  • Toppings (I used shredded provolone, fresh mozzarella and topped with parmesan and basil, but you can use whatever you’d like!)

Tomato Sauce

(This recipe makes a lot of sauce, so if you’re only making one pizza, freeze the rest of it in individual ziplock bags to reuse in the future.)

  • 3 garlic cloves, minced
  • 3 tbsp olive oil
  • kosher salt
  • 1 tsp red pepper flakes
  • 1 tbsp tomato paste
  • 1 tsp dried basil
  • 1 tsp dried oregano
  • 1 (28oz) can crushed tomatoes

Heat a saucepan to medium and add garlic, oil, red pepper and salt. Continue to saute for just about a minute. Add tomato paste, oregano and basil and cook for a minute longer. Add tomatoes, bring to a boil and then reduce to a simmer.  Simmer for about 5 minutes and then adjust seasonings according to taste.

For the Grilled Pizza

Roll out dough on floured surface.  I like a thin crust, but don’t roll it out too thin or else it will burn quickly on the grill. Once your dough is rolled out heat the grill to med/high and have your sauce and toppings ready to go. 

Place the floured dough on a pizza peel (or back of a cookie sheet) and slide the dough onto the grill.  It should only take a few minutes, but check frequently to ensure it doesn’t burn.  You want it to have a nice browned bottom.  Once the bottom is browned remove from the grill with a spatula and pizza peel.

With the grilled side up, brush with olive oil and then add your sauce (a very thin layer of sauce is all you need).  Add the rest of your toppings beginning with the cheese.  Place the pizza back on the grill and cook covered until the bottom begins to brown and the cheese melts. 

Finish with fresh basil if desired.

UPDATE: If you are using the back of a cookie sheet or other surface, instead of a pizza peel which is made specifically for handling pizza dough, make sure you dust it with plenty of flour to ensure your dough does not stick to the surface when trying to transfer.  Or, it may just have to be a two person job!

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Filed under All Posts, Appetizers and the likes, Great for a barbeque, Happy hour anyone?, Holidays - 4th of July, New Jersey, Pizza, Recipes, Seasonal - Summer

Shredded Pork Carnitas and Purple Potato Flatbread with a creamy Queso Sauce

Let me start by telling you how my mind works.  Or more appropriately, I should say how my mind doesn’t work. Literally speaking.  This was originally supposed to be a recipe for Peruvian Arroz con Pollo (Chicken with Rice), but somewhere along the way it all fell apart.

I had the ingredients neatly lined up on my kitchen counter waiting to be used.  Then, during my daily grocery store stroll (between work shopping and personal shopping I can officially say I live at the supermarket) I spotted the most gorgeous, sexy, dark purple potatoes in the produce aisle. They had my name written all over them – and I’m pretty sure it was Spanish. “Natali-yahhhh.

My initial thought was to throw them into the arroz con pollo since I’ve seen lots of variations of Peruvian rice and potato dishes.  But then I thought I should keep them separate and showcase them on their own.  That’s when it all started to go down hill.  My mind began racing and I started thinking of a ridiculous amount of ideas, as if I had never seen a potato before. The.entire.car.ride.home.

One thought led to another, which led to another, which led to…three days later.

I literally spent three days pondering over these darn little spuds until my brain broke down and completely stopped working all together.  At that point, I had no idea what to do with them. 

I gave it a rest for a while until it finally hit me – flatbread!  Hmmm, or maybe potato salad.  Ok, flatbread.

Typically, I would be too embarrassed to admit that these are the types of problems I face, but because I have an end result like this one, I’m beginning to think it’s a good thing that my brain stops working every now and then.

…although, I’m fairly certain my husband would beg to differ.

1. Pizza Dough

My local grocery store has a great pizza counter where I purchased my dough from.  A lot of local pizzerias also sell good dough for just a couple dollars.

2. Toppings

  • Corn
  • Purple Potatoes, sliced 1/8 inch thick
  • Hot peppers (or mild if you prefer)
  • Cilantro, chopped
  • Avocado, diced

3. Pork Carnitas Recipe

Pork carnitas means “little meats” in Spanish.  This is a very delicious, flavorful and inexpensive way to prepare pork, but make sure you allow yourself time since you want to cook it on low heat for several hours to get that fork tender meat.  You could also prepare it in a crock pot if you prefer.

  • 2 lb bone-in pork shoulder
  • 1 onion, roughly chopped
  • 5 garlic cloves, roughly chopped
  • 3-4 adobe chipolte peppers
  • 1 can chicken broth
  • 1 tsp cumin
  • 1 tsp dried oregano
  • olive oil
  • salt and pepper

Preheat oven to 250 degrees.

Heat olive oil in a large dutch oven and season pork liberally with salt and pepper.  Add pork and brown on all sides.  Remove pork from pot and add onions, scrapping up all the brown bits.  Add garlic, cumin and oregano to pot and cook for a minute longer.

Add chipolte peppers, chicken stock and pork back to pot.  Cover pot and cook for about 7-8 hours or until the pork is fork tender.  In crock pot cook on low for about 8 hours or on high for 4-5 hours.

4. Queso Sauce Recipe

  • 1 tbs butter
  • 1 tbs flour
  • 1 cup whole milk
  • 1 cup shredded sharp cheddar cheese
  • 1 tbs Tabasco sauce
  • salt and pepper

In small-medium sauce pan melt butter. Add flour, whisk and cook for a few minutes to create the roux.  Whisk in milk and cook until the milk begins to thicken into a sauce and coats the back of a spoon.  Turn heat off and add cheese slowly. Add Tabasco sauce (for flavor, not heat — but you can add extra if you would like the heat).  Add salt to taste.

Assemble the Flatbread

For the flatbread, first roll out dough on a floured surface.  Place the dough on a pizza stone or if you do not have a stone, place on the back side of a baking sheet.  Arrange potatoes, corn and peppers on the top of the dough.  Cook in a 450 degree oven for 10 minutes.  Remove from oven, add pork and cook for about 5-10 minutes longer or until the dough is cooked.  Remove from oven, top with chopped cilantro and diced avocados and serve with cheese sauce.

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Filed under All Posts, Appetizers and the likes, Great for a barbeque, Happy hour, Happy hour anyone?, Peru, Peru, Pizza, Pork, Recipes, Regional Cuisine

Andouille, Chicken & Broccoli Alfredo Pizza

I have a teensy-tiny confession to make.  There was a time in my life when I couldn’t bear the thought of eating pizza without saturating every slice in Ranch dressing.  Straight from the bottle.  Strategically poured across the entire surface, leaving no space for red or yellow.  Just pure snowy white.  This wouldn’t be as embarrassing if this time period wasn’t like…last month.  You see, before I moved to New Jersey my exposure to real pizza was minimal.  I wouldn’t dare do this to the real stuff, but a few weeks ago when I was forced into a situation where I had to eat pizza from a popular chain — that shall remain nameless — I did just as I would do back in the day.  Ahem…pass me the…cough, cough…Ranch.  No, I meant the whole bottle please.

Now that I live in an area where there is an abundance of the legit kind — the kind where gooey mozzarella soaks up fresh homemade marinara laced with sweet Italian basil or a perfect garlic white sauce lays beneath the surface of three cheeses melted to a light golden brown — I’ve learned to give up that habit.  Quickly.

Andouille, Chicken & Broccoli Alfredo Pizza

  • Andouille Sausage
  • 1 bunch of broccoli, blanched and chopped
  • 2 cups chicken
  • shredded parmesan. mozzarella and provolone cheese
  • Alfredo Pizza Sauce, See below
  • Pizza Dough

Alfredo Pizza Sauce

  • 2 garlic cloves, minced
  • 1 cup heavy cream
  • 1/2 cup parmesan cheese
  • salt and pepper

Heat cream and garlic in medium sauce pan. Whisk in butter and melt add parm cheese while whisking and simmer until thickened and smooth.  Season with salt and pepper.

Preheat oven to 500F.  Roll out dough and brush with olive oil. Place on pizza stone, or pizza baking sheet and spread a thin layer of Alfredo sauce on the dough (you will have extra sauce from the recipe, do not use it all or your pizza will be too soggy). Top with shredded cheese, sausage, broccoli and chicken.  Bake pizza for about 15 minutes, turning once.   

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Filed under All Posts, Pizza, Pork, Recipes, Recipes - Chicken