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Another Friday pizza tonite.. this time I just took from what I had on hand.  Leftover meatballs, sausage, and eggplant Parmesan.   Very good.

See my other pizza postings for instructions on dough and sauce.

I used shredded mozzarella cheese with some good Parmesan cheese on the top.  The sauce was just a simple tomato sauce.

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This pizza – from the bottom up was: olive oil, marinara sauce, provolone cheese, carmelized sweet onions, sauted baby portobello mushrooms, sweet Italian sausage. I

  • 1 dough (from supermarket bakery – ask them for one of their Italian or French bread dough – tell them you are going to use it for pizza. Here in FL I can get it at Albertsons or Publix.
  • Shortening
  • Extra Virgin Olive Oil for drizzling
  • Fresh ground black pepper
  • 1 cup marinara sauce
  • ½ lb sliced provolone cheese
  • 1 large sweet onion – slivered
  • 1/2 lb of sliced baby portobello mushrooms
  • 1 link of sweet Italian sausage left over from spaghetti and meatballs supper last weekend
  • Garlic powder
  • Dried oregano

Grease your pizza pan with shortening (omit if you are using a non-stick pan or a pizza stone). On a floured board or counter top spread or roll the dough (from the center outward) until it is the right size for your pizza pan. Place on the pizza pan and make your crust edges.

Drizzle the dough with olive oil and spread it out evenly with your hands – then sprinkle with fresh ground black pepper.

Spread marinara sauce over the dough almost to the edges.

Lay on the provolone cheese evenly.

Next add the carmelized onions, then the sauted mushrooms, and then the sausage (sliced into thin circles. You want the sausage to be on the top so that it cooks thoroughly.

Drizzle over the top with more olive oil, then shake on some garlic powder, and dried oregano.

Bake in a pre-heated 400 degree oven

for 20-25 minutes or until crust is desired color and the bottom is well done. Serve with your favorite beer or red wine and a nice salad.

Enjoy!

=Dad

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We had company from Cincinnati last night and a big request for pizza. Since we follow the dictate of – no meat of Fridays during Lent, I made three excellent meat-less pizzas.

1. Caramelized Sweet Onion and Baby Bella mushrooms with homemade pizza sauce and provolone cheese – got rave reviews on that one.

2. Greek Pizza – with the obvious – homemade pizza sauce, pre-cooked spinach w/garlic, chopped Kalamata Olives (pitted), fried eggplant, and Feta cheese.

3. Pepper Pizza – Slivers of Red and Green Bell Peppers with rings of Cubanelle Peppers – homemade sauce, provolone cheese as well.

I always dust the pizza (no matter what the toppings are) with garlic powder and dried oregano before putting them in the oven at 400 (for 25 minutes).

Try these… they were a real hit last night.

Sorry I don’t have any photos – I was so busy serving – and I might have had too much wine 😉

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I have a very nice recipe book called “PIZZERIA” by Evan Kleiman that had what I thought was a great recipe – Pizza with Spinach, Sausage, Salami, and Red Pepper. Sound good doesn’t it? It turned out AWFUL. It was wet, had a weird taste, and to boot – the dough didn’t perform as expected. I can’t believe I made such a crappy pizza. Oh well, I think I’ll stick to my basic recipes (you can see from previous posts). They always come out great.

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Publix Pizza Dough

1 ½ cups home made pizza sauce

Fresh Mozzarella Cheese

Olive Oil

Salt and Freshly ground black pepper

Sweet Italian Sausage

Cubanelle Pepper sliced into rings (these are a little hot – but not too hot)

Dried Oregano

Drizzle of Olive Oil

Garlic powder

 

Roll out the dough to fit your greased pizza pan.  Prick the dough with a fork to make holes.  Drizzle a little olive oil on to the dough and spread with the palm of your hand.  Sprinkle a little black pepper.  Ladle the sauce onto the dough.  Carefully place the mozzarella cheese on so that it covers evenly.  Sprinkle small pieces of sweet Italian Sausage over the pizza.  Sprinkle the cubanelle pepper rings over the top.  Dust with dried oregano and garlic powder, then sprinkle a little more olive oil over the top.  Bake at 400 degrees (for about 20-25 minutes) until the bottom is well done and the top looks so good you could eat it. 😉


Enjoy – Happy Friday !!!!

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Meatballs

 

I made meatballs today, but this time I just kind of threw it together. Here’s what I used

 

2 lb ground chuck

4 links of sweet Italian sausage (meat pulled from the casing)

Six slices of Pepperidge Farm white bread crumbled (rubbing bread in hands to crumble)

1 cup of seasoned bread crumbs

Sprinkling of milk

3 cloves garlic chopped

1/2 cup shredded Parmesan cheese

½ medium onion chopped

1/3 of a large green pepper chopped (fine)

2 eggs beaten

Couple of shakes of extra virgin olive oil

 

1 tsp kosher salt

1 tsp ground black pepper

1 tsp dried oregano

1 tsp dried thyme

1 tsp dried savory

¼ tsp ground red pepper

¼ tsp ground paprika

1 tbsp fennel seed

 

In a very large working bowl combine the ground chuck and the sausage and blend the two with your hands. Add the bread that has been moistened with sprinkling of milk. Add in all of the rest of the ingredients in the order listed. Add a little water to the whole mixture and a few shakes of olive oil.

 

My mother-in-law always added fennel seed to her meatballs. She thought it was great for Italian Sausage, it should be good for meatballs —- and it is… my family loves them that way. Try it.

 

Preheat oven to 400 degrees. Roll the meatballs and put them in baking dishes and add a little water to the dishes before putting them into the oven. Bake for 20-25 minutes or until the meat is fully cooked. They will cook some more when you add them to your sauce pot later.

=Dad

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Friday Pizza Bomb

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As a rule, I think the less you put on a pizza, the better – but last night I had some things in the fridge that I kept looking at and thinking…” OK, I’m gonna put that on too”.

So this pizza – from the bottom up was: olive oil, marinara sauce, provolone cheese, mozzarella cheese, fried eggplant, yellow onion, green pepper, mushrooms, sweet Italian sausage. It held together very well (under the weight) and tasted great.

Note: When I make eggplant Parmesan I usually freeze some of the fried eggplant to use later on pizza – one of my favorite pizzas is meatball and eggplant.

  • 1 dough (from supermarket bakery – ask them for one of their Italian or French bread dough – tell them you are going to use it for pizza. Here in FL I can get it at Albertsons or Publix.
  • Shortening
  • Extra Virgin Olive Oil for drizzling
  • Fresh ground black pepper
  • 1 cup marinara sauce
  • ½ lb sliced provolone cheese
  • 4 oz. shredded mozzarella cheese
  • ½ large green pepper diced
  • 1 medium yellow onion – slivered
  • 10 small pieces of fried eggplant
  • 1 link of sweet Italian sausage – remove from the casing and break it into small pieces – place on a microwave safe plate and microwave for 2 minutes on high prior to putting it on the pizza
  • Garlic powder
  • Dried oregano

Grease your pizza pan with shortening (omit if you are using a non-stick pan or a pizza stone). On a floured board or counter top spread or roll the dough (from the center outward) until it is the right size for your pizza pan. Place on the pizza pan and make your crust edges. Drizzle the dough with olive oil and spread it out evenly with your hands – then sprinkle with fresh ground black pepper. Spread marinara sauce over the dough almost to the edges.

Lay on the provolone cheese first, then the mozzarella cheese evenly. Next add the onions, peppers, eggplant, mushrooms, and sausage. You want the sausage to be on the top so that it cooks thoroughly.

Drizzle over the top with more olive oil, then shake on some garlic powder, and dried oregano. Bake in a pre-heated 400 degree oven for 20-25 minutes or until crust is desired color and the bottom is well done. Serve with your favorite beer or red wine and a nice salad. Enjoy!

=Dad

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Pesto Pizza

We love to make pizza at our house – usually on Friday nights.  This is one that my sister-in-law turned me on to, and I think you’ll really like it – – – especially if you like pesto pasta.

 

1 bread dough from your supermarket bakery (Just ask them for one of their Italian or French bread dough – tell them you are using it for pizza.)

1/3 lb of capellini, spaghetti, or linguine

Extra Virgin Olive Oil for drizzling

Freshly ground black pepper

1 Tbs of shortening

1 Cup Prepared Pesto Sauce (from a jar or make your own)

½ lb of sliced provolone cheese

Corn meal

 

On a floured board or countertop roll out the dough (from the center to the edge) until you get it the size you need for your pan.  We like it thick.

Put rolled out dough onto a greased pizza pan (if you are using a non-stick pan or stone, omit the shortening).  Sprinkle very lightly with corn meal.

Drizzle extra virgin olive oil on the dough, and spread it our evenly with the palm of your hand.  Add freshly ground black pepper over the oiled dough.

Bake the dough in a pre-heated 400 degree oven until the edges are and bottom are well done.

While the dough is baking, cook pasta in water to desired texture, drain thoroughly, and toss with the pesto sauce. 

Pour out the pesto pasta onto the baked pizza spreading it evenly to the edges – leave room for the crust.  Cover with sliced provolone cheese (this keeps the pasta from moving around), and then place back into the oven until the provolone is melted – just a couple of minutes.

Let the pizza set for a few minutes, then cut with pizza wheel and serve with salad and your favorite white wine.

Note:  If you make this in a rectangular pan, you can cut it into small squares and its an awesome appetizer at a cocktail party.

Enjoy!

Dad

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