Big Ol' List of Pizza Toppings

Just in case you need some ideas for your homemade pizza.  In no way is this list inclusive of all the things you could put on a pizza, I'm just trying to get you to think outside the Pepperoni and Hawaiian box.


Cheeses: 

• Mozzarella (Naturally.  I recommend using some mozzarella no matter what)
• Fresh mozzarella
• Provolone
• Parmesan
• Grana Padano
• Asiago
• Fontina
• Cheddar
• Feta
• Blue/Gorgonzola
• Pepper Jack
• Meunster
• Gruyere
• Anything else you have around

Meats (meats should be cooked prior to using as pizza toppings):

• Ham
• Canadian Bacon
• Bacon or pancetta
• Grilled or barbecued chicken 
• Grilled or barbecued pork
• Ground seasoned beef
• Ground seasoned lamb
• Italian sausage (spicy or sweet)
• Any other kind of sausage
• Shrimp
• Anchovies
• Pepperoni
• Salami
• Prosciutto
• Any other kind of cured meat
• Leftover meat: Thanksgiving turkey, Sunday pot roast, Easter ham, etc.

Veggies:

• Onions/shallots/scallions, raw or cooked
• roasted garlic
• sauteed zuccini
• sauteed spinach
• sauteed mushrooms--any kind
• artichoke hearts
• sundried tomatoes
• fresh tomatoes (put these on after the pizza is baked)
• roasted tomatoes
• arugula (most people put it on after it's baked, but I kind of like it when it gets all crispy and dried out in the oven.  Just make sure it's on the absolute top of the pizza to avoid soggy crust if you're going to do that)
• capers
• olives--any kind
• bell peppers
• pickled jalapenos
• habanero (Scotch Bonnet) peppers
• sauteed broccoli
• roasted eggplant
• cooked potatoes
• fennel

Sauces (use with or instead of classic tomato sauce):

• Pesto
• Bechamel (AKA white sauce)
• Papa Murphy's creamy garlic sauce rip-off: ranch dressing, minced garlic (My sister used to work there.  That's the recipe)
• Tapenade
• Garlic-infused olive oil (great on the edge of the crust)

Herbs--any and all, but especially:

• basil
• parsley
• sage
• rosemary
• fennel seeds
• oregano
• chives
• thyme
• red pepper flakes
• freshly-ground black pepper
• fancy finishing salt (especially on the edge of the crust)

Homemade Pizza - The best pizza you'll ever have!

I love pizza--and who doesn't?  It's one of my favorite things to make at home.  I'll give you the recipes for dough and sauce, but you can put whatever you want on top of those.  There's really no limit to what you can put on there.  It's bread and cheese--almost anything will taste good on that!  Don't be scared to make your own dough.  This method is really easy and only takes about an hour.

Pizza Dough
Makes one large, two medium, or 4 small pizzas

2 cups all-purpose flour
1 tsp. instant yeast (this is about half of one envelope, but I always buy the jar of yeast)
1 tsp. sugar
3/4 tsp. table salt
1 cup warm water (not hot--hot water will kill the yeast)
1 Tbsp extra-virgin olive oil (put this in the water)

1. Preheat oven to 200 (or warm) for 10 minutes, then turn the oven off.
2. Place all the dry ingredients in the bowl of a food processor fitted with the metal blade and pulse to combine.
3. Pour the water and olive oil into the food processor with the machine running until dough starts to form.  There should be a ball of dough and some little chunks.  You might not need all the water, so pour somewhat slowly.  If you pour it all in and it still looks like cereal, then add a little more warm water.
4. After your dough ball has formed, let it sit in the food processor for two minutes.  Then run the motor for another 30 seconds.  
5. Turn the dough out onto a floured surface and knead until smooth and satiny (only takes about a minute).  Form the dough into a ball and place into a bowl that has been sprayed with cooking spray.  Then spray the top of the ball and cover the bowl with plastic wrap.  Let rise (or proof, as they say in the baking/pastry circles) in the warm oven for about 40 minutes, or until doubled in size.
6. "Punch down" the dough (note: do not actually punch the dough.  You just did all that work putting air bubbles in there!  Instead, gently lift up the dough around the edges of the bowl and let it relax.  I like to think of the dough sighing, as in "aaaah" not "Harrumph!")  Divide the dough in half or in quarters (or don't, if you're making one big pizza), and shape each piece into a ball.  Let these balls rest for 10 minutes on the counter covered with plastic wrap or a damp kitchen towel.  Now you're ready to shape into pizzas! 

I will readily admit that while I'm really good at making dough, I'm a lot less gifted at shaping it.  My pizzas never come out perfectly round, but I don't care.  If it tastes amazing and nourishes you, then what's the problem?  I'm naturally a perfectionist, but I've decided to let this one go.  Anyway, a good way to shape pizzas is to flatten the dough ball with the palm of your hand.  Then use your fingertips to press it out flatter, starting in the middle and working your way out to the edges.  Next, hold the dough with your "stupid hand" and gently pull it outward with your "smart hand."  Give the dough a quarter turn and repeat until you've pulled out all four corners.  Top it with your delicious toppings and bake it on a baking stone or sheet.

Bake at 500 degrees until crust is golden brown and cheese is melted:
Large pizza: from 7 - 12 minutes, depending on thickness
Medium pizza: from 3 - 6 minutes
Tiny pizza: 5 minutes

Caitlin's Zesty Pizza Sauce
1, 15-oz can of tomato sauce
2 tsp. olive oil
one clove garlic, minced or pressed through a garlic press
1 tsp. dried oregano
1 tsp. dried basil
1 pinch of red pepper flakes
Kosher salt and black pepper to taste (for me, two good pinches of salt and a two good grinds of pepper)

Heat olive oil over medium heat in a medium skillet or small saucepan.  Saute garlic until fragrant, about 30 seconds.  Add all the other ingredients, and simmer gently for about 10 minutes, or until the sauce thickens slightly.  The idea is to concentrate the tomato flavor and let the flavors develop.  Done!

Tips for making good pizza totally awesome:

• Preheat baking stones or sheets for 30 minutes.  Use another baking sheet or a pizza peel dusted with cornmeal or semolina to transfer your pizza into the oven.
• Saute "wet" ingredients first to avoid soggy pizza.  This is usually veggies, like spinach and mushrooms.  Anything that gives up a lot of liquid when sauteed is best put on your pizza already cooked.
• Put the cheese on last, not first.  Somehow it all just stays put better that way.  I do like to put a little bit of cheese on the bottom, but very little.
• Use quality ingredients.
• Have fun and be creative!  My dad used to make a shrimp, mushroom and feta pizza that was pretty amazing, and I haven't been to any places around here that make anything like that.

Feel free to share your favorite pizza!

Spicy Shrimp and Rice

In spite of our being tightwads, Dan and I often eat shrimp.  We love them, they're low in fat, and they thaw out really quickly.  Plus, we usually stretch them into a whole meal by adding rice or pasta.  This is an Asian-inspired dish we make a few times a month.  If you're in a hurry you can use canned chicken broth instead of making your own shrimp broth.  I like to buy frozen shrimp since the stuff at the grocery store has been previously frozen.  I'll thaw them out myself, thanks.

This dinner serves 2 people.

For the shrimp:

12 oz shrimp, peeled and deveined, shells set aside for broth
1/2 tsp. soy sauce
1/2 tsp. canola oil
 freshly ground black pepper

Combine these in a bowl.  Let marinate while you make the broth.

Shrimp Broth
Shrimp shells
2 1/2 cups water
1 small clove garlic, sliced in half lengthwise
2 small shallots, sliced in half lengthwise (don't even bother peeling it)
1 small bay leaf
1/2 tsp table salt

Put all the above ingredients in a saucepan and bring to a boil.  Reduce heat to low, cover, and simmer for at least 10 minutes.  20 is better if you can wait.  Strain into a bowl or large measuring cup, pressing on the shells and such to get all the liquid out.


For the Rice:
1 cup long-grain white rice
1 1/2 cups shrimp broth

Combine in the bowl of a rice cooker or a saucepan, and cook as you normally would cook rice.

And now for the most important component:

Spicy Sauce
1/2 cup shrimp broth
1/2 tsp. (or more) chili-garlic sauce (the chunky kind from Thailand)
1 small clove garlic, minced or pressed through a garlic press
Juice of 1/2 a lime
1/2 tsp. cornstarch

Whisk these together in a measuring cup and put it near the stove. 

When the rice is about 5 minutes from being done, preheat a non-stick skillet over medium-high heat for about 5 minutes.  Add a little bit of canola oil or cooking spray, then stir fry the shrimp until pink and opaque (this doesn't take long, maybe 3 minutes for medium-sized shrimp).  Whisk the sauce to recombine, then pour over the shrimp in the pan, and heat until the sauce boils and thickens.  Serve immediately over the rice you just made.