Thin Crust Pulled Pork Pizza

Thin Crust Pulled Pork Pizza

Pizza night was extra special this week because of this collision of two of our family's all time favorites, thin crust pizza and pulled pork. Boy, was it ever delicious.

We had Apple BBQ Pulled Pork for dinner a couple of days beforehand and put the leftovers to good use in this terrific pizza. You can use your own favorite pulled pork recipe if you like or use one of our pulled pork recipes, whichever you prefer. If you have some of the leftover Apple BBQ Sauce form the original pulled pork meal, you can use that for the pizza or just go with the very simple tomato sauce that we have here.

You will need a pizza stone to properly cook this thin crust pizza to crispy perfection, so make sure it is well preheated for about a half hour before you bake the pizza. Mozzarella, provolone or Monterey Jack all are good choices for this pizza or even a combination of all three. I use cubes of cheese instead of grated because in the high heat of the oven, it can brown too quickly and easily. Keep the number of toppings to a minimum and in a single layer for best results and I guarantee this will be leftovers that absolutely nobody will complain about.


Pizza Dough

Makes Sufficient for six 12 to 14 inch thin crust pizzas or 4 thicker crust pizzas

• Approximately 6 cups 00 Tipo Flour (the recipe will work with all purpose flour)
• 1 1/2 tbsp instant yeast
• 2 tsp sea salt
• 2 ¼ cups lukewarm water
• 2 tbsp extra virgin olive oil (optional, omit for crispier crust)

Mix dry ingredients together except for two cups of the flour. Add the warm water and mix very well with a wooden spoon for about 5 minutes. Add the remaining flour a little at a time until a soft dough forms.

You may need to use a little more or a little less flour, just don't add so much that the dough gets too stiff. Dough that forms into a ball easily but remains soft and a little sticky to the touch is ideal. Remove to a floured breadboard or your counter top and knead for an additional 5 minutes. Allow dough to rest for 2 hours, covered in a warm place or until doubled in size. Knead again for 5- 10 minutes and split dough into 2 - 6 portions and allow to rest for 20 minutes before rolling or stretching your dough into the desired size.

NOTE: Although not completely essential, I always make my pizza dough a day ahead and cold proof it in the fridge overnight. To do this, immediately after the second kneading, when the dough is formed into balls, place it in a long plastic container that has been lined with parchment paper and then well dusted with flour. Cover and store in the fridge overnight. Allow the dough to come up to room temperature for 30-60 minutes before using it.

 Spicy Quick Pizza Sauce

• 4 cloves minced garlic
• 6 tbsp olive oil
• 8 large ripe tomatoes diced
• 2 tbsp brown sugar
• 6 tbsp balsamic vinegar
• 1/2 tsp crushed chili sauce (or a pinch of chili flakes)
• salt and pepper to season

Saute the garlic in the oil over medium heat for just a minute before adding the tomatoes, brown sugar, chili sauce, salt, pepper. Continue to cook until the tomatoes soften and the compote reduces to a jam-like consistency. Add the balsamic vinegar in the final minute or two of cooking before serving. Let the sauce cool thoroughly before using it on the pizza.

Preparing the pizza for the oven.

Other than the pulled pork and cheese, use whatever toppings you think go well together. I make simple versions of this pizza mostly with just cheese and onion but this is a list of some of the toppings we have used.

Pieces of pulled pork
Pre-cooked bacon, crumbled
julienne red onion
julienne red peppers
pickled jalapeno peppers or banana peppers
Cheese: Use any combination you like mozzarella, parmasean or monteray jack cheese

Preheat your pizza stone in middle rack of your oven for half an hour at 450 degrees F.
Stretch or roll your pizza dough into rounds and place on a wooden peel that has been sprinkled with cornmeal. The cornmeal will allow the pizza to slide off the peel (I’ve even used a thin piece of cardboard in a pinch if you do not have a peel.) Make sure your pizza is sliding on the cornmeal base before adding your toppings. Spread pizza sauce over the crust plus a little cheese. Add desired toppings.This type of thin crust pizza cooks very fast (only 8 minutes in my oven) so a single layer of toppings is best. Resist the temptation to pile the toppings high on this particular pizza.

I use cheese that's cut into small cubes rater than grated because it stands up to the heat better in the high heat. Grated cheese may actually burn or brown too much at this heat.

Shake your peel to make sure the pizza is not stuck. Slide the pizza onto the hot stone, shaking it slightly in a back and forth motion as you slowly retract the wooden peel.

Bake for 7-10 minutes depending upon your oven. Bottom and top crust should be nicely browned. Allow pizza to sit for 5 minutes before cutting and serving.

Thin Crust Pulled Pork Pizza

Fresh Summer Salsa w/ Cucumber

 

I'll be starting off The Seasonal REAL Food Blog Series with this delicious end of the summer salsa.

Just in case you're not quite ready to let go of summer yet ... this is my favorite salsa ever.  I have been wanting to make this for my husband for a while now, but was a bit nervous about making it since he grew up eating salsa (authentic, real salsa ... not that store bought "New York City Pace Picante" stuff).  I just decided to make it finally, and sure enough, he thought it was delicious and couldn't get enough of it ... although he would have loved it with more spice/heat, but I can't tolerate anything close to what he's used to eating spicy-wise.    

This salsa is seriously delicious, the cucumber makes it so unique and fresh tasting.  It's so so so good!  And even delicious the next day too!

I hope you enjoy this as much as we do.

Stay tuned for all of the other delicious recipes in The Seasonal REAL Food Blog Series coming up soon ... you don't want to miss them!

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Fresh Summer Salsa w/ Cucumber

Make sure to use organic ingredients to keep this salsa super fresh and healthy.

Equipment: Food Processor, Cutting Board, Knife

• 3 large tomatoes, cut into large chunks
• 1 large cucumber (about 12" long), peeled and cut into large chunks
• 1 large handful of cilantro (about 1 cup)
• Juice of 1 lemon
• 3-5 fresh garlic cloves, peeled
• 2-3 fresh jalapenos, halved (remove seeds if you don't like spice/heat)
• 1/2 - 1 teaspoon Celtic sea salt, start with 1/2 teaspoon (See Resources)

1. Wash and prep produce: cut tomatoes into large chunks, peel cucumber and cut into large chunks, cut lemon in half, peel garlic cloves, and cut jalapenos in half {Note: If you do not like too much spice, remove the seeds, or remove the seeds from 2 peppers and leave the seeds in 1 for a mild heat.}.

2. Add all produce, lemon juice and 1/2 teaspoon sea salt to the food processor.  Pulse a few times to do a rough chop, then continue to blend until everything is combined and no chunks are left, about 15-20 seconds.  

3. Taste for desired saltiness.  If you like it saltier, add another 1/2 teaspoon of sea salt.

4. Enjoy as is or refrigerate for later use.  

Yield: About 2 cups salsa

Storage: Store in an air-tight container for up to 3 days.  

Serving Suggestions: Eat as is with chips, or use as a topping or dip on tacos, meat dishes, veggies, and soups.

This post is part of Pennywise Platter Thursday @ The Nourishing Gourmet, Whole Food Fridays @ Allergy Free Alaska, and Fight Back Friday @ Food Renegade.

Tomato Basil “Pizza” w/ Cauliflower Crust

This is not your average pizza.  My little one asks me, “Mommy, are you going to toss it and flip it in the air?” to which I smile and say, “Not this time love, but we still get to play with it.”  This is a grain-free pizza, one that you can slice, but it’s best served on a plate since it’s not the kind you can pick up and hold.  It’s fabulous for those of us who miss having a slice of pizza.  It tastes delicious too!

Basil, Sweet 100 Cherry Tomatoes, Thyme & Rosemary from my garden.

Tomato Basil “Pizza” w/ Cauliflower Crust

This is my Little Love’s favorite version, a simple “pizza” with a homemade Tomato Basil Sauce. 

Equipment: Food Processor or Grater, Large Saucepan, Large Baking Pan/Stoneware Pan, Small Saucepan

Cauliflower Rice

• 1 medium-size cauliflower
• 2 tablespoons pasture butter (See Resources)
• 2 fresh garlic cloves
• ½-1 teaspoons fresh rosemary, finely chopped
• ½-1 teaspoons fresh thyme, finely chopped
• ½ teaspoon Celtic sea salt (See Resources)

Cauliflower “Pizza” Crust

·     1 batch Cauliflower Rice

·     1 ½ cups organic mozzarella cheese, grated

·     1 pastured egg, lightly beat

·     About ½ tablespoon melted pasture butter (See Resources)

Quick Tomato Basil Sauce

• 1 tablespoon pasture butter (See Resources)
• 20-30 cherry tomatoes or 1 small tomato
• 10-15 fresh basil leaves
• 3 cloves fresh garlic, smashed
• ¼ teaspoon Celtic sea salt (See Resources)

“Pizza” Toppings

• 1-1 ½ cups organic mozzarella cheese, grated
• 10 cherry tomatoes, small heirloom tomatoes or small tomato, sliced or halved
• 5-10 fresh basil leaves, chiffonade or tear

To Prepare Cauliflower Rice

1.     Prep cauliflower, wash and shake dry.  Cut in half, remove core and place florets into food processor. 

2.    Use “pulse” function over and over until the cauliflower looks like the consistency of rice.  Do not over-mix or puree.  [Note: If you don’t have a food processor, use a standing grater.]  Set aside.

3.    Grate garlic and finely chop fresh herbs. 

4.    Melt pasture butter in a large saucepan over medium heat, add garlic and herbs.  Stir for about 1 minute until they are fragrant. 

5.     Add cauliflower “rice” to the saucepan.  Cook over medium-high heat for about 7-10 minutes.  Season with sea salt.  Remove from heat and set aside to cool. 

To Prepare Cauliflower Crust

1. Preheat oven to 450 degrees F.
2. Place Cauliflower Rice in a large mixing bowl.  Add mozzarella cheese and egg.  Stir to combine.
3. Place mixture onto baking pan of choice.  Shape into round or rectangle shape, making “crust” about ¼ inch thick.  Coat with a little bit of melted pasture butter (use your clean hands to spread it around).

4. Place in oven and bake for 12-15 minutes, or until top starts to have golden brown spots and edges start to turn dark golden brown. 

5. Prep pizza toppings while “crust” is baking.
6. Remove from oven, set aside until ready to top with pizza toppings. 

To Prepare Quick Tomato Basil Sauce

1. In a small saucepan, melt pasture butter over medium heat.  Add tomatoes, basil, garlic and sea salt. 

2. Cook over medium-high heat for about 7-10 minutes or until tomatoes have popped and aroma is fragrant.
3. Strain through fine mesh strainer.  Set aside until ready to use.  [Note: If you prefer a chunky sauce, then omit this step.] 

To Assemble “Pizza”

1. Turn oven down to 400 degrees F.
2. Place Tomato Basil Sauce on baked Cauliflower Crust (as much as you would like, I do a thin layer).  Top with grated mozzarella cheese and cherry tomato halves. 

3. Bake for about 5 minutes or until cheese has melted.  Remove from oven and allow to cool for a minute or two before cutting.
4. Top with fresh basil chiffonade.  Cut slices of “pizza”, carefully remove pieces with a spatula and place on plates.  Serve immediately. 

Yield: About 3-4 servings.

Note: The Cauliflower Rice and Tomato Basil Sauce can be made ahead of time and placed in the refrigerator until ready to use.  Both recipes can easily be doubled. 

Tip: Leftovers store well in the refrigerator.  They re-heat nicely in the oven at a low temperature.

If you have little ones in the home, this is a fun one to make with them.  My little love enjoys helping put the cauliflower into the food processor.  She gets to push the pulse button and has so much fun doing this step.  It’s also a “get your hands messy” recipe, so wash up those little hands and let them mix up the “pizza dough”.  Have fun!


This post is part of Monday Mania @ The Healthy Home Economist, Homestead Barn Hop @ The Prairie Homestead, Real Food 101 @ Ruth's Real Food, Fat Tuesday @ Real Food Forager, Tuesdays At The Table @ All the Small Stuff, Traditional Tuesdays @ Cooking Traditional Foods, Tasty Tuesday Party @ Nap Time Creations, Slightly Indulgent Tuesday @ Simply Sugar & Gluten-Free, Real Food Wednesday @ Kelly the Kitchen Kop, Healthy 2day Wednesdays @ day2day joys, Pennywise Platter Thursday @ The Nourishing Gourmet, Grain-Free Food Linky Carnival @ Real Food Forager, and Allergy Friendly Friday @ Cybele Pascal Allergen-Free Cuisine.

Tomato Basil Garlic Butter Sauce

Organic cherry tomatoes and basil are growing in abundance right now in our backyard.  We’ve been eating the tomatoes right off the vine and using the basil in a lot of different dishes.

One of our favorite things to make with these beautiful tomatoes and basil is a simple summer sauce.  It's very easy to make, involving just 5 main ingredients and only takes minutes to prepare.

This sauce is delicious mixed into your favorite pasta and would also go well with fish or pastured chicken. 

Tomato Basil Garlic Butter Sauce

Fresh, simple, garlicky, delicious. 

• 1 cup cherry tomatoes, halved
• 2-3 cloves fresh garlic, grated or finely minced
• 3 tablespoons pasture butter (See Resources)
• Small handful of fresh basil leaves (about 20 leaves)
• Zest of lemon
• 1-2 teaspoons fresh lemon juice
• Celtic sea salt (See Resources) 
• Freshly ground black pepper

1.     Wash and pat dry tomatoes and basil.

2.    Melt pasture butter in small saucepan over low heat. 

3.    Slice tomatoes in half.

4.    Grate garlic with a microplane or finely mince.

5.     Zest lemon with a microplane or grater. 

6.    Add tomatoes, garlic, lemon zest and lemon juice to the melted butter.  Cook for about 5 minutes over medium heat, just until the tomatoes start to break down a little. 

7.     Add whole basil leaves to sauce, stir. 

8.    Season with sea salt and freshly ground black pepper. 

9.    Toss into your favorite pasta or serve with fish or pastured chicken. 

Yield: Varies, makes about 1 cup of sauce.


This post is part of Turning the Table Thursday @ Around My Family Table, Ultimate Recipe Swap @ Life as Mom, Whatcha Got Weekend! @ Lolly Jane Boutique, and Recipe Sharing Monday @ Jam Hands.

Marinara Sauce Recipe (Vegan)

We rarely eat tomato sauce in our house due to Sam's and my tomato sensitivities. We can have tomatoes every now and then, though, and every once in a while we crave spaghetti with tomato sauce. I don't cook with onions and garlic, so my marinara sauce is flavored with lots of dry spices. This marinara sauce is rich and flavorful - perfect to put over spaghetti/pasta, gnocchi, or even on a pizza.

Marinara Sauce Recipe

2 tbsp olive oil
1-1/2 cups of canned tomato puree or crushed tomatoes(about half of a 28 oz. can)
1 tsp sugar
1 tsp oregano
1 tsp thyme
1 tsp basil
1/4 to 1/2 tsp salt (depending on your taste)
1/4 tsp pepper
2 bay leaves

In a medium size sauce pan, add the olive oil and turn the heat to Medium High. Add the tomatoes and the rest of the ingredients and stir until well combined. Let the sauce heat up to a boil, then cover the pot, turn the heat down to low and let it simmer for 30 minutes or longer. Remove the bay leaves before serving. Serve over your favorite pasta. Serves 2 adults (and one small child).

Gehacktes mit Hörnli - Swiss Macaroni and Beef Recipe

My husband is half Swiss. His father was from Switzerland and made "Gehacktes mit Hörnli," or Swiss macaroni and beef, for supper quite often while Richard was growing up. It is one of Richard's great mealtime memories. When we were visiting Switzerland in 2007, Richard really wanted to eat it again, but didn't know what it was called. One day Richard's Aunt and Uncle took us on a catered boat ride on Lake Zurich, and Richard told his Uncle about the macaroni and beef dish his Dad used to make that he loved growing up. His Uncle pointed to "Gehacktes mit Hörnli" on the menu, and said Richard's Father loved this dish. Richard ordered it, and loved every bite. When we got back home from Switzerland, our first order of business was to recreate this meal. This is what we came up with. I believe ours is a little 'saucier' than what we had in Switzerland, so it's not an exact replication of the dish. Regardless, our recipe is a comfort-food dish that really warms your heart.

Gehacktes mit Hörnli - Swiss Macaroni and Beef Recipe

3/4 lb extra lean ground beef
1 tsp garlic powder
Salt and pepper
1-1/2 cups of canned plain crushed tomatoes (about half of a 28 oz. can)
1 tbsp sugar
2 cups of dry macaroni pasta
1/4 cup of minced fresh chives

Start a large pot of water on High heat to boil for the macaroni. When boiling, add the macaroni and a dash of salt, and follow the package's cooking instructions.

Brown the ground beef in a large skillet over High heat. Season with garlic powder and then salt and pepper to taste. Really break the beef up with a spatula into very small pieces. Drain off any fat. Reduce heat to Medium and pour the crushed tomatoes into the skillet, add the sugar, and mix it with the ground beef. Heat the meat sauce to a slow boil and then reduce heat to simmer while the macaroni is finishing up.

When the macaroni is done, drain it, and plate it. Top it with a hearty serving of the meat sauce and a handful of freshly minced chives. Serves 2 adults (and one small child). One last note: It's pronounced "hernli."

Tortellini with Chicken in Spicy Blush Puttanesca Sauce

This is another great work week recipe to serve on busy days when you can really use a 30 minute meal idea. For flavour, I'd stack this recipe up against any dish you'd spend hours slaving over. Very satisfying!

Serves 4

Boil for 12-14 minutes in a large pot of salted water:

1 large package of fresh cheese stuffed tortellini

Season with salt and pepper
4 boneless skinless chicken breasts

Grill the chicken breasts until fully cooked and cut in cubes.

For the sauce:
3 tbsp extra virgin olive oil
6 medium tomatoes, diced
3 cloves garlic minced
1 teaspoon brown sugar
1 medium red onion diced
½ cup chopped fresh basil
2/3 cup pitted kalamata olives
1 roasted red pepper diced
½ tsp chilli flakes or 2 tbsp hot sauce (optional)
3 tbsp chopped capers (optional)
Salt and pepper to season
1 teaspoon anchovy paste (optional)
½ cup whipping cream
Freshly grated Parmesan cheese

Meanwhile, in a large sauté pan, heat the olive oil over medium heat. Add the garlic and onions and sauté for about a minute. Add the olives, tomatoes, brown sugar, chilli flakes, anchovy paste and capers and cook until the tomatoes just start to break down. Add the red pepper and basil and cook for an additional minute. Season the sauce with salt and pepper to taste. If the sauce is too thick you can add a little of the pasta water to thin it down. Add the whipping cream and simmer for an additional minute.

Toss the sauce with the pasta and chicken and serve with freshly grated or shaved parmesan cheese.

Scallop Bacon and Ricotta Cannelloni with Roasted Tomato Fennel Sauce

This definitely is my very favorite pasta dish! It combines so many of my favorite flavours and ingredients. Scallops are my favorite seafood and this roasted fennel and tomato sauce is a perfect accompaniment to the scallop, ricotta and bacon flavours. This is a great recipe for any special occasion dinner. I sometimes prepare the filling and sauce the day before and can then assemble the cannelloni quite quickly for a workday dinner. Absolutely delicious!

Serves 4
8 large ripe tomatoes diced
1 large fennel bulb diced
4 cloves chopped garlic
4 tbsp olive oil
2 tbsp brown sugar
Salt and pepper to season
2 tbsp basil

Toss all ingredients together in a shallow baking dish and bake at 375 degrees F until the fennel pieces are very soft and most of the liquid has cooked off. Puree in a food processor or blender and set the sauce aside.

1 package fresh lasagna pasta sheets, cut in half to make 12 cannelloni rollers

Melt 2 tbsp butter in a large skillet
Add 2 cloves minced garlic and cook for one minute
Toss in
1 to 1 ½ pound small scallops

Sauté the scallops in the garlic butter over high heat for only a couple of minutes and remove from the heat and let cool to almost room temperature.

Mix together:

1 sixteen ounce tub ricotta cheese
6 slices bacon, cut in small pieces and cooked crisp
½ tsp nutmeg
½ tsp salt
½ tsp black pepper

Add the sautéed scallops and stir well. Spoon a couple of heaping tablespoons of the filling onto each half sheet of pasta roll into a cylinder.

Spoon about 1/3 of the sauce into the bottom of a baking dish and lay the cannelloni in a single layer on top of the sauce. Cover with the remaining sauce and bake for about 30-40 minutes at 350 degrees F. Serve with some freshly grated Parmesan cheese.

Tomato Fennel Braised Chicken Thighs

Tomato Fennel Braised Chicken Thighs

One of my very favorite flavor combinations is tomato and fennel. I love the flavor boost that fennel gives to a great tomato sauce and when you slowly braise chicken thighs in that sauce to tender deliciousness, it just gets even better.  We like to serve this over pasta or rice for one delicious slow cooked comfort food dinner.

• 2-3 pounds boneless skinless chicken thighs
• Salt and pepper to season chicken
• Flour for dredging chicken
• 4 tbsp olive oil
• 2 cups chicken stock
• 6 large ripe tomatoes, diced
• ½ large bulb fennel (or one small bulb ), diced
• 4 cloves minced garlic
• 1 large red onion diced
• 1 tbsp dried oregano
• ½ tsp salt
• ½ tsp freshly ground black pepper

Heat olive oil in a large skillet over medium heat. Season chicken thighs with salt and pepper and then dredge them in plain flour. Brown the chicken thighs on both sides. Deglaze the pan with the chicken stock, making sure to loosen any browned bits from the bottom of the pan.

In a covered roasting pan toss together the remaining ingredients. Add the browned chicken thighs on top of the vegetables and pour the chicken stock over everything. Cover and roast at 300 degrees F for about 90 minutes or until most of the liquid has cooked off and the chicken is tender and falling apart.

To serve, you can either spoon the vegetables over rice or pasta or, if you prefer, process them slightly in a foods processor to make a sauce.