Grilled Peach Pizza

Saaayyywhaaaa?

Oh yeah.  My friend Kristin posted a photo of her grilled pizza she made not too long ago and man was I inspired.  And then I flipped through Cooking Light and saw fruit on a pizza and it was all down hill from there.  I was hooked.  Here’s how I made mine.

You’ll need:

• pizza crust
• extra virgin olive oil
• mozzarella cheese
• spinach
• onion, chopped
• green pepper, chopped
• chicken, cooked and shredded
• apple wood smoked blue cheese
• 1-2 peaches, thinly sliced
• balsamic vinegar

I started off by taking a pre-made pizza (I haven’t messed around with making my own pizza dough and I was not in the mood to try), brushed some oil on it and slapped it on the grill (medium high heat), about a couple minutes on each side to warm it up and get some grill marks on it.  I then added some mozz cheese, spinach, onion, peppers, shredded chicken, apple wood smoked blue cheese, peach slices, and topped off with a little more mozz.  Shut the grill and let her go until the cheese has melted and the pizza is warmed through out.  Um this apple wood smoked blue cheese is OUT OF THIS WORLD.  I think I could have ate the whole thing because it was JUST THAT GOOD.  I refrained.  It will go on the next pizza I make.

Now the balsamic vinegar.  If you are handy and can multitask, pour about 1/3 cup in a small sauce pan and boil for about 2-3 minutes until it has reduced.  Once the pizza is done (or do this as soon as the pizza comes off the grill or oven), drizzle this all over it.  Oh yeah.  Do not forget this part.  It makes the pizza.  I may start drizzling it over everything. And I mean everything.

cast iron skillet… pizza?!

yes.  you read that correctly.  foodie friend and co-worker, Andrea (over at Storming Your Castle) and i were talking about food — probably because i was either a) hungry, b) didn’t know what to make for dinner, or c) both — and we got on the topic of pizza.  Andrea informed me of her post where she made pizza… but with a cast iron skillet!  i was shocked, baffled, intrigued and way excited to try it out for myself.  if you want to try a deep dish style pizza (or are unsure of yourself like i was), make the pizza inside of the pan.  if you’re going for more of a thin crust, flip the skillet over.

i threw caution to the wind and went at this with more excitement than anything else.  i went to the grocery store after work and got some dough, diced tomatoes and cheese.  i knew i had some random things i could toss on the pizza back home, so i was going to cross the topping bridge when i got to it.

i pre-heated the oven to 400 degrees but i did not put the skillet in the oven.  no point in messing with a heavy hot skillet (another great tip from Andrea).  i looked at the dough and realized… i didn’t have a rolling-pin!  seriously?!  i know, right!  but the last time i made a pizza was when i had a roommate who had a rolling-pin which was over a year ago.  i surveyed the kitchen and while i hate to admit it at first, i’m kind of proud of myself for my quick thinking.  i was enjoying a beer in a bottle so i poured it out, cleaned the bottle off well and used it as my rolling-pin.  not glamorous but it got the job done.

after rolling the dough out i put it in the pan.  i used a can of diced tomatoes with some of the juices, tossed on a good handful or two of fresh spinach, a nice coating of mozzarella cheese, sliced mushrooms and sliced tomatoes.

i popped that bad boy in for about 25 minutes and voila.  amazing pizza.

i have never made a pizza with such a crispy crust.  and it was so DELICIOUS.  it tasted just as good as it looks in the photos below.

if you don’t have a cast iron skillet, i suggest keeping your eyes peeled for a sale at macy’s and get one.  i picked mine up for $15 and it has been the best $15 i ever spent.  it might be heavy but… look at what it is capable of doing!  you bet i’ll be making more pizzas now.  i’ll try not to bore you with them… perhaps a breakfast or dessert pizza?! hmm….

i’ll do both! 🙂  yum, yum and yum!

bruchetta chicken

this is one long over due post.  but better late than never, right?  any who – this was one from the archives that i haven’t posted.  it slipped through the cracks and i’m slightly embarrassed… at any rate, here it is.  i’m back in action with more posts and boy does it feel good 🙂

this is another recipe that is simple and so yummy (and perfect for a weeknight dinner).  i don’t remember where exactly i found this recipe but man it’s GOOD.

you’ll need:

• 1/4 cup sun dried tomato vinaigrette dressing
• 4 skinless, boneless chicken breasts
• 1 can of diced tomato (i like to used the basil, oregano and garlic kind but any will do)
• 1/4 cup chopped fresh basil
• 1/2 cup mozzarella cheese, or more if you’re a cheese head like myself

preheat oven to 350.  in a zip lock bag, toss in the chicken breasts and dressing.  let the chicken marinade for at least 10 minutes in the fridge.  place chicken in a baking dish and bake for 15 minutes.  discard the extra dressing and bag.  combine the diced tomatoes, fresh basil and mozzarella in a bowl.  after the 15 minutes, flip the chicken and top the chicken with the tomato/basil/cheese mixture.  bake for another 15 minutes.

yes.  it really is that simple.  i served it up with a side of cous cous, which we all know is so simple to make as well.  the dish just looks amazing (and tastes amazing) and requires little effort.  i like that 🙂  yum!

homemade stromboli

i went to trader joe’s the other day set with making pulled chicken BBQ sandwiches.  i left trader joe’s with provisions to make said sandwiches but also provisions to make a stromboli.  the sandwiches had to wait for another night.

i used:

• whole wheat pizza dough
• left over ricotta cheese (from skillet lasagna)
• mozzarella cheese
• mushrooms
• pizza sauce

you can really use anything you want on the inside of your stromboli.  i was feeling cheesy so that’s the route i took.

pre-heat the oven to 375.  roll out the dough but not too thin.  spread the pizza sauce on the dough leaving a lip around the edge to seal later.  add your ingredients that you want to put in your stromboli and seal.

cut a few vents to prevent the stromboli from popping and place on a baking sheet.  bake for about 15 minutes or until golden and everything is warmed through.  serve up with a knife and fork and enjoy.  easy, quick and delicious.  that’s how i like it.  yum yum!

skillet lasagna

i don’t think my recipes are over loaded with butter and things but i find it OK to use them and enjoy something sinfully delicious every once in a while.  tonight isn’t one of those nights but why should i skimp on flavor?   i found this on sparkpeople.com and saw that it had great reviews.  people loved this recipe so i thought to give it a whirl.  i trust others opinions!

you’ll need:

• 1 lb ground turkey
• 1 small onion, chopped
• minced garlic
• 1 can diced tomatoes
• 1-1/4 cup water
• 8 oz tomato sauce
• dried parsley flakes
• salt
• whole wheat rotini (or use whole wheat lasagna noodles broken up – my store doesn’t carry them!)
• 1 cup part skim (or fat free) cottage cheese
• 1/4 cup fat free grated parmesan cheese
• 1 egg
• shredded low fat mozzarella cheese for garnish

in a large skillet, brown beef with onions and garlic and drain.  add tomatoes, water, tomato sauce, parsley, basil, oregano, and salt and tir in uncooked pasta.  bring to a boil, stirring occasionally.  reduce heat, cover and simmer for 20 minutes or until pasta is tender.  combine ricotta and parmesan cheeses and mix in the egg.  drop cheese mixture by rounded tablespoons onto pasta mixture.  cover and cook for 5 minutes more.  sprinkle with shredded mozzarella and serve.

i was very impressed with this dish.  it was so simple!  perfect for a week night meal.  i had some olives and mushrooms left over from a previous night so i tossed them in when i added the tomatoes.  i highly recommend making this recipe if you want something filling, tasty and not time consuming.  yum and YUM!