Ranch Chicken & Bacon with Smoked Gouda
Heirloom Tomato with Pesto
Zucchini & Leek with Herbed Goat Cheese
I love pizza. I mean REALLY love it. A little too much.
Since I hate eating the same thing all the time, I make it a point to add variety to our home-cooked meals....but lately, I've been making pizza about once a week. The good part is, you can top pizza with just about anything. I make enough dough for 3 pizzas every time, so I can experiment with new toppings (hooray, experimenting!). I don't think any sighs or rolling of eyes when I mention what's for dinner will ever crush my pizza infatuation. But I digress..
For the Dough: (this is my go-to thin crust, adapted from Tyler's wonderful dough recipe)
Ingredients:
- 1 packet active dry yeast
- 2 tsp pure honey
- 1 cup warm water
- 1 tsp sea salt
- 1 cup whole wheat flour
- 2 cups bread flour
- 4 cloves garlic, pressed or finely minced
- extra virgin olive oil
Method:
In a large bowl, combine the yeast, honey, and warm water. Let stand until the yeast becomes foamy, about 5 minutes. Add in the salt and 2 Tbsp olive oil.
In a small bowl, combine the whole wheat and bread flours. Add the flour mixture to the large bowl, a bit at a time, working it in with your hands (your could use a stand mixer for this). If the dough seems dry, add more water (only 1 Tbsp at a time); if it seems too sticky, add more flour (only 1 Tbsp at a time). You want your dough to be smooth and elastic.
Once the dough comes together, knead it on a floured surface for a minute, then form it into a ball. Place dough in an oiled bowl and cover with plastic for 1 hour.
Preheat oven to 500 degrees Fahrenheit!
The dough will have doubled in size; punch it down and turn it out onto a floured surface. Stretch the dough out into a long cylinder and cut it into 3 equal pieces. Cover and let rest for another 10 minutes (it will be easier to work with).
Roll one piece of dough out on a floured surface into a circle; the thinner you roll it out, the crispier the pizza crust will be (about 1/8 thick is good).
Add on your toppings and bake on a pizza stone or baking sheet for 15-20 minutes, or until edges of crust are golden.
Ranch Chicken & Bacon with Smoked Gouda
A manly pizza, for my hubs.
Ingredients:
- 1 large boneless, skinless chicken breast
- 6 slices turkey bacon, sliced into 1" strips
- 1 small (or 1/2 large) red onion, thinly sliced (about 1/2 cup)
- 1/2 cup sliced green onion
- white wine vinegar
- ranch dressing
- 1 cup freshly shredded smoked gouda
- 1/2 cup parmigiano reggiano
- olive oil
- sea salt & ground black pepper
Method:
In a large skillet, add a tablespoon of water & add in bacon. Cook until just crisp and remove to a plate. Add a splash of white wine vinegar once removed, and scrape the brown bits with a wooden spoon.
Cover the bottom of the skillet with olive oil; heat on medium high. Brown chicken well on both sides, sprinkling with s&p. Add in the onion & bell pepper. Turn to medium and cover until chicken is just cooked (deglaze with w.w.vinegar when necessary). Remove onion & bell pepper when colorful & soft. Once chicken is no longer pink in the middle, remove to a plate & let sit at least 10 minutes, then shred with your hands.
Combine the chicken, turkey bacon, onion, & bell pepper in a bowl. Mix in just enough ranch dressing to coat everything; about 3 Tbsp.
Lightly brush the entire rolled-out dough with olive oil. Spread a thin layer of ranch dressing over the dough. Pile on the chicken mixture evenly, then sprinkle the shredded gouda & parmigiano reggiano over the entire top.
Bake for 15-20 minutes, or until the cheese & crust edges are golden.
Heirloom Tomato with Pesto
Ingredients:
- 1-2 heirloom tomatoes, thinly sliced
- olive oil
for the pesto:
- 1 cup fresh basil leaves, roughly chopped
- a handful fresh parsley leaves, roughly chopped
- 3/4 cup parmigiano reggiano
- 1/2 cup pine nuts
- 2 large garlic cloves, minced
- 3 Tbsp extra virgin olive oil
Method:
Pulse the first 5 pesto ingredients in a food processor until well combined. Slowly add in the olive oil, one Tbsp at a time, blending until you have a smooth, thick paste.
Lightly brush a rolled-out piece of dough with olive oil, then spread the pesto over the surface. Top with the tomato slices, and sprinkle with parmigiano reggiano.
Bake for 15-20 minutes, or until crust is golden.
Zucchini & Leek with Herbed Goat Cheese
Ingredients:
- 1 large zucchini
- 1 medium leek
- 1/4 cup sour cream
- 1/2 cup herb goat cheese
- parmigiano reggiano
- olive oil
- sea salt & ground black pepper
Method:
Slice the zucchini into 1/4 inch rounds, discarding the stem.
Slice the base of the leek into 1/4 inch rounds, discarding roots; wash carefully so that the rounds don't separate.
In a small bowl, combine the sour cream and goat cheese.
Lightly brush a rolled-out piece of dough with olive oil. Spread the goat cheese mixture evenly over the surface. Layer the zucchini and leeks in a decorative pattern. Sprinkle veggies with the salt, pepper, and parm.
Bake 15-20 minutes, or until crust is golden.
