pizza

Easy Pepperoni Pizza Roll Ups

January 30, 2020

Easy Pepperoni Pizza Roll Ups- pepperoni and mozzarella cheese rolled up in pizza dough and baked until golden. Enjoy with some pizza sauce. So delicious!

Pizza is great for parties, busy days, or whenever, but it can feel mundane after a while. That’s when you need to make a batch of Pepperoni Pizza Roll Ups! They are fun, simple to make and so delicious! When you put down a platter of these, you’ll be so impressed with how quickly they disappear.

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Pull Apart Pepperoni Pizza Bread

January 9, 2017

Umm, Florida… get your act together.

It’s just too cold right now.

As I type this it’s 44 degrees here (Sunday night!). It was so cold this morning that I didn’t want to get out of bed.

Yes, I am well aware that is not really cold. Prior to the move in Feb, I grew up in New England my whole life so I know cold temps. We did the long witers, polar vortex, record setting cold and snow, and blizzards. So I know what cold feels like when you are wearing coats inside since you just can’t stay warm, nor really afford cranking up the heat. Or when your bus breaks down from the cold. Or when your dog won’t even go outside since it’s so cold… ya get the point.

But, this is just not ‘right’ for Florida now.

We went out for a friend’s birthday on Friday and we were supposed to go golfing, but the wait time was crazy and it was just too cold. Even when we were called everyone was like “yeah, no thanks, too cold.” It seriously was cold, but the worst part was the wind. The wind chill temp was in the 30’s. nope.

Anyway, I’m over the ‘cold’ but I’m not over how good this pull apart bread is.

It’s so good. So, so good. I love pizza so this pull apart bread that is loaded with cheese and pepperoni that you then dip into pizza sauce. So much flavor. So much cheese pull.

It doesn’t take much effort to make. Autumn even helped me roll it out!

The dough it simple to make. Then ya roll it out and you sprinkle it a whole bunch of cheese and pepperoni all over the buttery dough. Slice up pieces, slap them together and put them in a loaf pan. You’re about 45 minutes away from the best herby cheesy bread that you yank part and dip into hot pizza sauce.

This is just so perfect for post season game watching. (ugh you let me down Giants!) It will go over really well for The Superbowl. I bet everyone will be loving this.

Pull Apart Pepperoni Pizza Bread

Makes 1 loaf

Ingredients

1 Cup plus 2 Tablespoons warm milk (105-110 degrees, 2% or whole milk)
1 package active yeast (2 1/4 teaspoons)
3 Cups flour
1 teaspoon salt
1 teaspoon parsley flakes
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 Cup olive oil
4 ounces of butter, melted
2 Cups shredder mozzarella cheese
1 6-ounce package sliced pepperoni
serve with hot pizza sauce

Process

Bloom the yeast in the milk for a few minutes.
In the bowl of a stand mixer or a large bowl, add the flour, salt, parsley, garlic powder, and onion powder. Mix to combine.
Add the milk and the oil to the dry ingredients and mix well to combine. The dough should be coming together to form a ball and pulling away from the sides of the bowl. The dough is a bit moist so if it’s a bit dry add a bit more milk.
Transfer the dough to the well- oiled large bowl and cover with plastic wrap. Let sit for at least 1 hour to double in size.
When you are ready to make the bread, preheat the oven to 350 F.
Roll the dough out so it’s about 12″ x 20″. Spread the melted butter on dough. Using a pizza cutter, cut into pieces that are about 4″ x 5″. Then sprinkle the cheese over all of the pieces, add 2 pieces to pepperoni to the pieces.
Stack the pieces on each other. Turn the last piece to face in so the dough it on the outside. Then place into the butter loaf pan. Sprinkle any cheese that fell off during assembly on top of the bread.
Bake for 35-45 minutes, until golden brown and the cheese is melty. Remove and let cool for 10 minutes before serving with hot pizza sauce.

Pizza Quesadillas

November 1, 2016

How is it November already?!?!

I can’t believe it. I just can’t. I can’t even.

I can’t believe that Autumn will be 3 in a few weeks.

I can’t believe Thanksgiving is just a bit after that.

And then Christmas is just a few weeks away!!!! At least I have already done most of the Christmas shopping we need to do.

Being in Florida this year doesn’t make it feel like it’s November. Shoot, it’s still in the 80’s during the days. That is still beach weather. But it’s funny how it does feel cooler and crisp. I guess that is what happens when you go from the hot and humid 90’s to the drier 80’s.

Anyway, here we go with another Taco Tuesday post!

I have made pizza quesadillas for years. I even had made them using just 1 tortilla so they are like thin crust pizzas. So crisp. Regardless, pizza and quesadillas are both awesome so combining them.

Autumn didn’t want pizza quesadillas but instead she wanted plain cheese quesadillas. She then proceeded to open it up and put pepperoni in it and call it a sandwich. Then she refused to dip it in the pizza sauce until she didn’t and she was inhaling it all. #toddlers

Of course you can pick and chose whichever toppings you like best, but I think the salty pepperoni works so well with the crisp peppers and mellower mushrooms. I don’t like olives, but feel free to add them. Hawaiian pizza is my favorite, so if you like that, then give that a try.

The biggest take away from this recipe is the technique on assembling the pizza quesadillas from toasting the tortillas in the oven to filling them, and then returning them to the oven to melt the cheese. It’s super simple so you can easily change up the ingredients for the toppings you prefer. Also, you can easily double or triple this recipe to make a big batch for a large family or a party. Just make sure you have plenty of cheese!

You family will love to personalize them with their favorite pizza toppings. Getting some make something your own is so special and fun. Plus, extra delicious.

Just eat pizza quesadillas. That should just be a rule.

Pizza Quesadillas

Makes 4 quesadillas

Ingredients

1 Tablespoon olive oil
1/4 Cup thinly sliced red onion
1 Cup sliced mushrooms
1/2 Cup thinly sliced peppers
4 ounces of fresh baby spinach
8 tortillas (8″ dia)
8 ounces shredded mozzarella cheese
2 ounces shredded/grated Parmesan cheese
approx 30 slices of pepperoni
2 Cups pizza sauce

Process

In a large skillet over medium heat, heat the oil to cook the onion, mushrooms, and peppers until tender, about 5 minutes.Turn down the heat and add the spinach to wilt. Mix well.
On a large sheet pan, arrange 4 tortillas. Place under the broiler, set on LOW, to toast for a minute or 2.
Remove 2 tortillas, set aside for later.
Add the a bit of cheese to each tortilla (approximately 1 ounce of mozzarella and a spoonful of Parmesan cheese). Add 1/4 of the veggie mixture and about 6-7 slices of pepperoni to each tortilla. Add the same amount of cheese on top of the filling.
Return to the oven for another 1-2 minutes to melt the cheese. Top with the toasted tortillas. Place on a cutting board and cut into quarters.
Repeat the process of assembling the pizza quesadillas with the reaming tortillas.
Serve with warm pizza sauce for dipping.

Supreme Pizza Pot Pie

April 18, 2014

This is like deep dish pizza.

But cheesier. But meatier. But veggier. It’s a crazy kind of pizza. Get crazy with me!

Before we get into the pizza pot pie can we talk about the Scandal Season Finale for a quick second?

I mean, I can’t even. This whole show has had me on the edge of my seat since the very start. And this season oh.my. But this episode!! Poor Jerry. Poor Finn. And Olivia and Jake! The election! HARRISON!! UGH!!!!

Okay, back to the pizza because I can’t keep thinking about Scandal. Although I really will.

This Supreme Pizza Pot Pie made my day. (Well, until I gave Autumn some tomato and she went nutso for it. First real food (besides a 1/2+6 dime sized piece of banana I mashed onto a teether for her to try)!!!!!!! I was so excited she loved the tomato pieces I gave her. And was less excited about the dogs frantic high-pitched whine begging for the tomato I left on her high chair while I gave her a bath in the sink.)

I swear this will make your day too. It’s so quick to assemble and it is gloriously delicious. Change up your typical Friday night pizza take out by grabbing the ingredients for this and you’ll impress your family. Yep.

This is sooo cheesy. It’s kinda like a deep dish pizza but instead of a chunky sauce it has a crazy cheesy sauce that is studded with warm juicy tomatoes. But, brace yourself (!), it’s really rich so just 1 slice will do. But if you manage to enjoy 2 slice I won’t judge. I’ll cheer you on!

So supreme pizzas have olives on them. But, here’s the thing, I hate them and don’t use them in cooking, unless I kinda have to and can actually pick them out. So this doesn’t have olives in there, but feel free to use olives if you like them.

Next time I am going to do an all veggie version with some garlicy spinach and lots of mushrooms. And then I’ll make a Hawaiian version. OMG this is trouble.

Supreme Pizza Pot Pie

Makes 1 9″ pie, 8 servings

Ingredients

1 box of 9″ pie crusts
2 cups shredded mozzarella
8 ounces low-fat cream cheese
2 eggs
1/4 teaspoon red pepper flake
1/4 teaspoon garlic powder*
1/4 teaspoon dried oregano*
1/4 teaspoon dried parsley*
1/4 teaspoon dried basil*
1/4 teaspoon black pepper
1/4 teaspoon salt
1 green pepper
1 yellow onion
1 pound Sweet Italian Sausage, removed from casing
2 cup of grape or cherry tomatoes
4 ounce can of slice mushrooms
2.25 ounce can of sliced black olives
pepperoni, approximately 15 slices

*If you prefer, use 1 teaspoon Italian Seasoning instead of these individual ingredients

Process

Preheat the oven to 350.
Place 1 of the pie crusts into the bottle of the 9″ spring-form pan. Do not stretch it up the sides but gently press it on the side to keep it in place.
Dice the pepper and onion, and halve the tomatoes. Set aside.
Combine the cream cheese, mozzarella, 1 egg, and the spices into a bowl of a stand mixer. Beat together to combine.
In a large skillet over medium heat, brown the sausage. Once the sausage is browned add in the pepper and onion.
Add the tomatoes and mushrooms to the cheese mixture. Then add the sausage mixture and fold into the cheese mixture until completely combined
Pour the filling into the bottom crust of the pizza. Place the other crust on top of the filling. Fold over the extra crust and crimp the edges.
Beat 1 egg and brush over the top crust. Place the pepperoni on top of the crust and top off with more egg wash on top of the pepperoni.
Bake for 45-50 minutes. Let cool for 10-15 minutes before removing the sides of the spring-form pan and slicing.

Inspired by Oh Bite It!

4.11-13: Weekend Recap

April 14, 2014

{Friday}

Work from home during the day | drop off milk for donation | Autumn finished 4th month vaccines (2 shots) | pizza | Grimm

{Saturday}

{Sunday}

2.28-3.2: Weekend Recap

March 3, 2014

{Friday Afternoon &Night}

home after Orthopedic appointment- yay! 1/2 time brace! | Pizza Take Out

{Saturday}

Lazy morning with a sick cuddly baby | Lots of errands | Price started P90x

{Sunday}

10.4-6: Weekend Recap

October 7, 2013

{Friday Night} leave work early at 2.30 with Price | get take out from Crown Fried Chicken for lunch/dinner | naps | watch Scandal | Price set up the Wii & watched Breaking Bad episodes | went to bed early

{Saturday} oatmeal for breakast | lounge around | get ready for apple picking | Sonic | apple picking at Cider Hill Farm | shopping at Carter’s and Khol’s | Hannaford for grocery shopping | take out from Prince’s Pizzeria | pizza for dinner | Price made dough for beignets | blogging & picture editing | bed

{Sunday} up early | news | meet Finely (Kemper’s cousin) at Revere Beach for some puppy play time | Price made beignets | lounge and nap on and off until 4pm while watching football & NASCAR | dishes and laundry | made our first Blue Apron dinner | clean tub & upstairs bathroom while Price cleaned the rabbits’ cage | watch Grey’s | shower | bed

pizza

Chicago-Style Deep-Dish Pizza

September 13, 2013

Are you ready to dive???

So NASCAR has been interesting this week! From Saturday night’s race to Monday night’s penalties it was a really interesting week. Oh man. I still can’t believe that things got so far and intense at the end of the race and how that all played out on Monday. While I totally think that strategy is part of any sport it’s just unfortunate how it all played out during the last laps of the last race before The Chase with a suspected purposeful spin-out to bring out a caution and pitting when it was not needed just to help another teammate move up in the points to get into The Chase. And then the penalties on Monday were record setting with docked points that resulted in drivers moving in and out of The Chase, suspending the team GM indefinitely, a $300K penalty for Michael Waltrip Racing.

Basically, I’m going to be really interested in how all this plays out for the drivers in the effected team for the rest of the races. Will people try to get back at them? Will they under a high powered microscope? Or will everyone play nice? Doubtful! But then it wouldn’t be the intense racing I love.

Anyway…

Last year I surprised Price with a trip to Chicago for his 30th birthday. Totally surprised him. He didn’t know where we were going until we got to the gate. It was so awesome to plan something that big and surprise him with it. Also, it was so great to walk, sight see, and eat our way through the Windy City (which has nothing to do with wind).

Of course we had to have deep dish pizza. And of course it was INCREDIBLE! Since then we have been hooked on it for it’s thick buttery crust, it’s ooey gooey cheesy layer that is topped off with meat and/or veggies and a chunky sauce.

This weekend’s kick off to The Chase is at Chicagoland Speedway so I just had to whip up a deep dish pizza for this week’s edition of Sprint Cup Snacks.

Once you have the 14-Inch Deep Dish Pizza Pan it’s really easy to whip up since you can do the crust an hour before you need it (or make it in the morning like I did) and then it’s not all too different than making a regular pizza, but some extra baking time but it’s worth it. I filled our pizza with a combo of sautéed fresh veggies and a layer of sliced pepperoni. Soo delish!

How can you resist?!?!?!

Chicago-Style Deep-Dish Pizza

Makes 1-14″ deep dish pizza/12 servings

Ingredients

Crust

4 cups All-Purpose Flour
3 tablespoons yellow cornmeal
1 3/4 teaspoons salt
2 3/4 teaspoons instant yeast
2 tablespoons olive oil
4 tablespoons butter, melted
2 tablespoons vegetable oil or salad oil
1 cup + 2 tablespoons lukewarm water

Filling

3/4 lb. mozzarella cheese, sliced
1 pound total of Italian sweet or hot sausage, cooked and sliced and/or chopped cooked meatballs, or pepperoni; or about 3 cups of the sautéed vegetables of your choice (mushrooms, onion, zucchini, broccoli, etc)
28-ounce can plum tomatoes or chopped tomatoes
2 to 4 garlic cloves, peeled and minced, optional
1 tablespoon sugar, optional
1 to 2 teaspoons of mixed dried Italian herbs (oregano, basil, rosemary), to taste
1 cup freshly grated Parmesan or Asiago cheese

Process

To make the crust:

Mix all of the dough ingredients together, and knead — by hand, mixer, or bread machine — to make a smooth crust. This will take about 7 minutes at medium-low speed in a stand mixer.
Place the dough in a lightly oiled bowl, cover with a kitchen towel, and let rise till very puffy, about 60 minutes. (It can hang out all day, if needed)
While the dough is rising, preheat the oven to 425 degrees and prepare the 14-Inch Deep Dish Pizza Pan by spraying it with non-stick vegetable oil spray and then pour in 3 to 4 tablespoons olive oil, tilting it to cover the bottom of the pan, and partway up the sides.
On a lightly greased countertop or baking mat, stretch and roll out the dough to make a circle large enough to cover the bottom and up the side of the pan.
Place the dough in the pan and gently push it up the sides of the pan to stay in place. (It’s okay if some olive oil oozes over the edge of the crust) Let the crust rest for 15 minutes or so.
Bake the crust for 10 minutes, until it’s set and only just starting to brown. While it’s baking, prepare the sauce.
Drain the tomatoes thoroughly, remove the tough part where the stem connects to the tomato, then chop up. Combine the tomatoes with the herbs and garlic. Add the sugar and some salt and pepper to taste.
Cover the bottom of the crust with the sliced mozzarella, fanning it into the crust. Add the meat/sautéed vegetables filling evenly over the cheese. Then top with the tomatoes and then sprinkle with the grated Parmesan.
Bake the pizza for another 25 minutes, or until the filling is bubbly and the crust edge is golden brown.
Remove it from the oven and allow the pizza to cool for about 15 minutes (or longer, for less oozing) before cutting and serving.

Sourced from King Arthur Flour

4.19-21: Weekend Recap

April 22, 2013

{Friday} up at 5am | crazy filled twitter feed | watch news | mbta is shut down | get Price up | our offices are closed | Boston has a shelter in place order | blogging | watch news ALL DAY! |banana bundt cake | Price did yard work | lunch | nap | pack | pick up Emily and drive to CT | Shake Shack | home | more news | bed

{Saturday} up early with Kemper | news | breakfast | lounge around w mom with the dogs playing around | Price arrives with the pick up | Fire House deli for late lunch | Pizza Express take out | watch tv | bed

{Sunday} breakfast from the Kneaded Bread | packed up the truck | price went home | nap with kemps | walked to Kris’ | went to dinner with Mom & Nanny at Panda Pavillion 3 | watched the good wife | bed

kemps

4.5-7: Weekend Recap

April 8, 2013

{Saturday} up early | pizza for breakfast | pack up the car | post office | go to Greenwich | introduce the dogs | they play for hours | lunch | hang out & discuss move | more dog play time | Chinese take out from Panda Pavilion 3 | watch end of Louisville game & watch ‘Cuse game | bed

{Sunday} sleep in (6.30… ha!) | get ready | Kneaded Bread for breakfast pastries | pack up the car | Garden Catering take out | meet Dad at OGCV | eat lunch | head back home | unpack car | NASCAR race | leftover slice of pizza | Kemper is exhausted & cuddly | SNL | yogurt | bath | med men | bed

An Instagramed Birthday

January 19, 2012

yesterday was my 27th birthday, man I’m old…

I had been harassing Rachel about picking a day when I could visit her and her 3 kiddos since I have so much PTO (paid time off). Last week she happened to pick yesterday and I was delighted since it would be a day off from work on my birthday.

Before heading up to the Granite State, I stopped to get some bagels from Kupels.

We chatted and had some bagels. Then the kids thought my purse was the best thing in the world and went through everything in there. There was some coupon de-organization and Nivea lip care stick stealing. Maybe some was eaten too…

Being silly with my winter headband.

Contemplated stealing this little guy…

Gnome… before she went to take a nap.

I was requested to stay and watch a movie but had to head back to have some dinner with Pricer. Must make a plan for another play-date. 🙂

I was welcomed home by these flowers from my nephews and niece!

Every year (except last year- long story) Price and I make pizza on my birthday. We went to the grocery store and grabbed what we needed to whip up the birthday pizza. It was mash-up of things in the fridge…like leftover taco meat. I forgot my pineapple for it, but it was still great. Already looking forward to the leftovers for tonight.

Then Pricer gave me my presents. He gave me the CHEESIEST card ever. I really can’t believe that 1) someone wrote it 2) it was put into production. I was cracking up because it was so awful. Love it! I had told me that I liked a necklace from Kate Spade when I went shopping in the mall last weekend. He remembered and got it for me. Plus he got me a wrap dress and a shirt to wear with it from Banana. sweet!

It was a great, relaxing birthday.

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Thanks for visiting. Please leave me a comment to provide some feedback. I appreciate all the comments I receive.

It’s a wrap pizza

July 12, 2010

One night, while falling asleep on the Cos I was ‘watching’ a recorded episode of Everyday Food and I managed to actually take in the genius that was making a pizza with a sandwich wrap. Yeah genius. I love all the Martha does. Martha is hardcore. She is a Jersey girl through and through and will give you the stink eye on her show if you ‘f up the cooking/decorating segment. So going to prison just made her more bad ass to me.You know she had the best decorated cell in there too. So I love her more now, esp since her staff made this amazing looking pizza starting with a sandwich wrap. Feel free to check out their Thinnest Crust Pizza with Mushrooms and Ricotta since I used that to inspire me for my own pizza.

I really like pizza but I’m not often in the mood for making dough or getting it at the store. It is so much work and is so heavy. While, I enjoy regular pizza, using a whole wheat sandwich wrap will be my go to crust for pizzas. Why? Inexpensive. Fast. Thin. And fast. In total you can assemble one of these thin crust pizzas in 30 minutes. It’s a quick assembly and pretty quick baking time too. It produces a light thin crust pizza that makes for a great appetizer for a party or a personal meal.

I really suggest getting a whole wheat wrap since it has more flavor than the regular white ones. It’s like getting whole wheat bread or Wonder. Put down the Wonder Bread. You can use a tomato sauce, pesto, or just cheese, but just be sure generously top it with thinly sliced veggies. The thinner the veggie, faster it cooks. So if you are considering mushrooms I suggest that you purchase them whole and slice them yourself to regulate the thickness. Don’t be cheap with the toppings either- you basically want to completely cover the wrap since unadorned spots will be naked and may burn.

Whole Wheat Pesto Pizza with Ricotta, Mushrooms, and Red Onions

1 whole wheat sandwich wrap

1 teaspoon olive oil

4-5 tablesppons pesto

5 tablespoons of part skim ricotta

4-5 white button musrooms, sliced very thinly

3 very thin slices of red onion

salt and pepper

Preheat your oven to 450 degrees and line a baking sheet with parchment or aluminum foil

Lightly oil the edge of the whole wheat wrap. Evenly coat the wrap with pesto.

Place 5 spoonfuls of ricotta on the wrap. Place your sliced mushrooms evenly, covering most of the surface. Season with salt and pepper. Sprinkle the red onion on top of the mushrooms

Bake for 20-25 minutes.