All posts filed under: Pizza

Garlic Scape Pesto Pizza with Egg

Last Fall I planted two varieties of garlic in one of my raised beds: German Extra Hardy from Seed Savers Exchange and some unknown variety from a local nursery.  They quickly sprouted a few weeks later and I just let the garlic rest and do its things over the rest of the Fall and Winter.  Even after being covered with tons of Cleveland snow, they all perked back up and continued to grow through early Spring.  Over the past few weeks, the prized scape started appearing on the plants.  The plant shoots up this scape with a pointed flower bud on the tip–it comes from the middle of the plant and is very firm and curvy.   By trimming the scape off at the base, you have 2 major benefits.  One, it pushes the plant to send more of its energy into growing the bulb in the soil below.  Two, you get to eat these deliciously garlic-y jewels.  You don’t have to have your garden to enjoy these–just visit your local farmers market or you may even …

Grilled Pizza: Zucchini, Red Onion, Parmesan, and Pine Nuts

One of the many great things about making your own pizza is that you can choose any toppings you like!  From my experience, it’s pretty hard to go wrong.  I followed the exact cooking method as outlined in my Grilled Pizza: Pizza Margherita post, except I substituted whole wheat pizza dough and different toppings.  Another hit–and a healthy one too.  The key to this pizza is the thinly sliced vegetables–I used a mandoline to achieve them. Grilled Pizza: Zucchini, Red Onion, Parmesan, and Pine Nuts Dough technique adapted from Gourmet, June 2003; toppings original to OlivetoCook.com Ingredients (to make 3 thin-crust pizzas) 1 store-bought whole wheat prepared pizza dough, cut into thirds 2 cups of shredded mozzarella cheese 1/2 cup grated parmesan
1 zucchini, thinly sliced on the bias on a mandoline
1/2 red onion, thinly sliced on a mandoline 1/4 cup pine nuts, lightly toasted in a saute pan until slightly browned Optional: red chili flakes Directions 1.  Cut store-bought dough into thirds and roll into balls.  Gently dredge 1 ball of dough in a bowl …

Grilled Pizza: Pizza Margherita

With Summer winding down and temperatures dropping, I’ve been thinking about our charcoal grill–and getting a few more runs out of her before it’s time to close her down for the season change.  We’ve made plenty of sliders and kabobs, but for some oddball reason, we never tackled grilled pizza this Summer.  Armed with Stew Leonard’s store-made whole wheat pizza dough and regular white pizza dough, we had a grilled pizza party. To get things started, we kept it basic with a classic–Pizza Margherita.  Other variations were Zucchini, Mozzarella, Pine Nut, and Pecorino pizza + Shiitake, Cremini, Garlic, and Parmesan pizza.  I will share them in my next post.  Stay tuned!  In the meantime, I give you Pizza Margherita–made with love by my #1 love, Nick and my best friend, Lauren, visiting from Vermont. A quick comment on the pizza dough.  I’ve made pizza dough from scratch before, with mixed results.  I never seem to be able to get the right amount of airy bubbles when I do.  Instead, I save myself the trouble by …