Tag Archives: pizza

White pizza dip

 I’ve made this recipe from HowSweetEats.com twice.

The first time, I allowed the cherry tomatoes to become perfectly collapse and blend seamlessly into the super cheesy dip; this time, I kept the tomatoes a bit more in tact, so there were almost chunks of tomato in the dip.

Honestly, both were extremely excellent and it doesn’t even matter which way you go.

Ingredients: 

  • 1 pint grape tomatoes, halved
  • 1 tsp olive oil
  • 1/4 tsp salt
  • 1/4 black pepper
  • 12 oz cream cheese, softened
  • 8 oz shredded mozzarella
  • 8 oz shredded provolone*
  • 1/4 cup shredded or grated Parmesan cheese
  • 4 garlic cloves, minced
  • 1/4 cup chopped basil
  • 1/2 tbsp dried thyme**
  • 1/2 tbsp chopped oregano
  • chips, crackers, or bread for dipping

*I used my Ninja vegetable cutter to chop up sliced provolone.

**Or use 2 tbsp fresh.

The thing about this dish is that it needs to be served immediately, or kept warm as it’s served, as it can harden up over time. 

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Family style dinner at Bucca di Beppo

Last night the fiance surprised me with dinner out, and we went to a family style Italian place, Bucca di Beppo – it reminds me of Augies, another family style restaurant, that burned down a few months back; I do believe they’re rebuilding it.

One thing I liked a lot about Bucca di Beppo is that it is a rather large establishment, but they divide it up into separate dining areas, so it gives the feel of a smaller, more intimate restaurant.

Check out the ceiling over our “room:”

Photo credit: Alan Nudi

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Ratatouille pizza

This is a take on my vegetable pizza.

Please note, I have adjusted the amounts of the butter/oil sauce that goes on the pizza crust beforehand from the prior recipe – it is so good and flavorful, but can be really oily and garlic-y (I used fresh garlic this time which made a big difference).

You may have to play around with it a bit to find it to your liking, but trust me, this is a wonderful wonderful base on any pizza.

All three vegetables here were grown locally – tomato, eggplant, and zucchini.

By the way, I’d like to put a question out there: What is the true, traditional, original, ratatouille recipe? I think of it as the three vegetables listed above, plus a simple oil dressing. But I’ve seen ratatouille recipes with onions, bell peppers, and other vegetables too. 

Also: Ratatouille the movie is really great, if you haven’t seen it yet. I don’t care what your age is.

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Vegetable pizza

Oh my word, this was wonderful pizza. Other than using a butter and oil rub that I use for French bread pizza, that I got from SeriousEats.com, I pretty much made this recipe up on the spot.

I used a green bell pepper, red onion, and eggplant from my friend’s community garden – I also canned pickled hot peppers from that batch. The mushrooms and tomatoes I purchased at the grocery store.

Ingredients:

  • 1 Pillsbury pizza crust (or make your own)
  • 1/4 cup butter
  • 3 tbsp oil
  • 8 garlic cloves, minced
  • red pepper flakes
  • 1 tsp dried oregano
  • salt
  • 1/2 (14 oz) jar pizza sauce
  • 1 to 1 1/4 cup shredded mozzarella cheese
  • vegetable toppings

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French bread pizza

I made French bread pizza from Italian bread once before, but I went a step farther this time and tried something a little different; I also tried new toppings.

I looked at HowSweetEats.com’s recipe for basic homemade French bread pizza. I then looked at Rachel Ray’s white pizza recipe, but it was SeriousEats.com’s recipe that really knocked it out of the park with this butter and oil sauce.

Ingredients:

  • soft Italian bread loafs
  • pizza sauce (I use Ragu’s) (about 6 or 7 oz per half loaf)
  • mozzarella and/or mixed Italian cheeses, shredded (about 4 oz per half bread loaf)
  • toppings
  • Ricotta cheese, if making white pizza (about 3 to 4 oz per half bread loaf)
  • 1/4 cup plus 2 tbsp butter
  • 1/4 cup olive oil
  • 8 garlic cloves, minced
  • red pepper flakes
  • 1 tsp dried oregano
  • salt

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