Pizza. Even typing the word makes my mouth water. It’s been said a billion times, and I’ll say it again— pizza is the perfect food. There’s an elegant simplicity to the rustic ingredients making it an inevitably good choice for whatever mood you’re in. When I’m happy, lets make pizza. Tired? Lets order pizza. Bummed? Lets go out for pizza! Pizza isn’t pretentious, it doesn’t require utensils, and it’s a meal some would say is best served cold. It felt natural to make pizza night a thing in my life —it’s all my husband ever wants to eat anyways— so I formed a weekly tradition to enjoy with my husband and friends. Every Wednesday for the last year ( barring a couple times when it was either Tuesday or Thursday) pizza has been on the menu. You would think this would get boring or redundant, but pizza is an extremely versatile dish allowing for creativity and imagination, which pretty much makes dull an impossibility. There’s something communal about having a fresh pizza pie as the focal point at your table, it’s an all hands on deck experience, and any opportunity to eat with my hands just feels primal and comforting. However you slice it, just make sure it’s made with love and served in good company.
Here’s what was cookin’ in my kitchen last #PizzaNight
Recipes can be modified for vegan, vegetarian, or meat lovers.
Whole grain pizza dough ( Purchased at Wholefoods for convenience)
*2 cups of chopped tuscan kale
*1-2 cups of marinara or italian blend pasta sauce
*2-4 cups of shredded pepper jack cheese (or shredded vegan cheese)
*1 Caramelized red onion, sliced or diced.
*6 white button mushrooms, sliced or chopped.
For meat lovers: Take pasture raised berkshire pork bacon strips and place them on a baking sheet lined with parchment paper. Broil on high for about 3 minutes. Allow broiler to heat before placing baking sheet in the oven. Place strips on a couple sheets of paper towel to absorb excess bacon grease. Chop into bits, and sprinkle over your pie.
Use some coconut oil to saute the red onions in a medium sauce pan, lightly season with sea salt and pepper.
Scatter the mushrooms and sauteed onions over the pie, after the sauce and cheese.
BBQ Chicken Pizza:
*2 cups chopped cilantro
*2 cups smoked bbq sauce
*2-4 cups white cheddar and sharp cheddar
*1 diced red onion (raw)
*3 chicken breasts
For the bird:
Cut breasts into small strips for faster cooking time.
Line a casserole dish with parchment paper, drizzle sunflower seed oil and season with mustard seed powder, turmeric, sea salt and white pepper. Cover with bbq sauce, then roast in the oven at about 375˚F for 30-35 minutes ( or until chicken is white in the center).
Once fully cooked, dice the strips into small chunks or shred it if you prefer.
Use some whole wheat flour to dust your work space and roll out the dough with a rolling pin.
Once your dough reaches the desired circumference, about 12” wide.
Make sure all the air bubbles are popped, and the dough is evenly distributed.
Start building your pie starting with sauce, and cheese and veggies.
Meat lovers, add bacon or chicken last.
Bake on a pizza stone at 400˚F for about 20-25 minutes.