Zucchini and Corn Pizza with Mojo de Ajo

I recently posted how to make Mojo de Ajo, olive oil flavored with roasted garlic and lime juice. This white pizza used Mojo de Ajo as it's base. Zucchini and corn give this pizza a summer flavor.

Basic Pizza Dough

1 (.25 ounce) package active dry yeast
1 cup warm water
2 teaspoons white sugar
2 cups flour
1 tablespoon olive oil
1 teaspoon salt
1/4 cup flour

1. Mix yeast, water, and sugar together. Let stand about 10 minutes, until mixture has bubbles.
2. In a food processor fitted with a dough hook, mix yeast mixture with all other ingredients until just combined.
3. Put dough in a bowl, cover with a towel, and let rise until dough doubles in size, about 30 minutes.
4. Sprinkle flour on surface. Roll out dough until desired shape.


Zucchini and Corn Pizza with Mojo de Ajo
Serves 4-6

Basic pizza dough
1 corn on the cob
1/2 zucchini, diced
1/4 red onion, diced
1/4 cup Mojo de Ajo
1/2 cup Parmesan cheese, shredded
1/2 cup crumbled feta cheese

1. Slice corn off cob.
2. Spread Mojo de Ajo on pizza dough.
3. Top with Parmesan and feta cheese, corn, zucchini, and red onion.
4. Bake at 350 degrees for about 20 minutes.

Acorn Squash, Caramelized Onion, and Rosemary Pizza

I would recommend serving this pizza in small squares as an appetizer. This is a white pizza that uses a simple olive oil and garlic base. I changed up my usual pizza dough recipe by adding brown sugar for a sweeter crust.

Slightly Sweet Pizza Dough

1 (.25 ounce) package active dry yeast
1 cup warm water
1 1/2 tablespoons brown sugar
2 cups flour and 1/4 cup flour, divided
1 tablespoon olive oil
1 teaspoon salt

1. Mix yeast, water, and sugar together. Let stand about 10 minutes, until mixture has bubbles.
2. In a food processor fitted with a dough hook, mix yeast mixture with all other ingredients until just combined.
3. Put dough in a bowl, cover with a towel, and let rise until dough doubles in size, about 30 minutes.
4. Sprinkle flour on surface. Roll out dough until desired shape.

Acorn Squash, Caramelized Onion, and Rosemary Pizza
Serves 10 as an appetizer

Slightly sweet pizza dough
1 cup mozzarella cheese, shredded
1/2 cup Parmesan cheese, shredded
1/2 acorn squash, pealed and diced
1/2 of a small red onion, thinly sliced
1 tablespoon rosemary
1 large garlic clove, crushed
2 tablespoon olive oil, divided
1 tablespoon butter
1 teaspoon brown sugar
Salt and pepper

1. Toss small acorn squash with 1 tablespoon olive oil, salt, and pepper. Roast at 400 degrees for about 20 minutes, or until soft.
2. Meanwhile, heat 1 tablespoon olive oil over low heat in pan. Add garlic clove and cook about 5 minutes, until garlic is cooked, but not browned. Pour olive oil and garlic mixture into a bowl and add salt and pepper.
3. In same pan, heat 1 tablespoon butter over low heat. Add onions and cook slowly for about 20 minutes, stirring frequently. Remove from heat and add 1 teaspoon brown sugar.
4. Top pizza dough with garlic and olive oil. Top with cheeses, acorn squash and caramelized onions. Sprinkle rosemary on top.
5. Cook at 400 degrees from about 20 minutes.

Roasted Red Pepper "Margarita" Pizza

I was in the mood for pizza but didn't have any tomatoes in the house. This pizza sauce uses roasted red peppers instead of tomatoes as a base.

Basic Pizza Dough

1 (.25 ounce) package active dry yeast
1 cup warm water
2 teaspoons white sugar
2 cups flour
1 tablespoon olive oil
1 teaspoon salt
1/4 cup flour


1. Mix yeast, water, and sugar together. Let stand about 10 minutes, until mixture has bubbles.
2. In a food processor fitted with a dough hook, mix yeast mixture with all other ingredients until just combined.
3. Put dough in a bowl, cover with a towel, and let rise until dough doubles in size, about 30 minutes.
4. Sprinkle flour on surface. Roll out dough until desired shape.

Roasted Red Pepper "Margarita" Pizza
Serves 4 to 6

Basic pizza dough
2 roasted red peppers
1 cup mozzarella
1/2 cup Parmesan cheese
1/4 cup red onions, sliced
1/2 teaspoon oregano
1/2 teaspoon sugar
Fresh basil
Salt and pepper

1. Puree red peppers with oregano, sugar, salt, and pepper.
2. Top pizza dough with red pepper sauce, two cheeses, and onions.
3. Cook at 350 degrees for about 20 minutes.
4. Remove from heat and top with basil.

Green Pepper and Onion Chicago-Style Deep Dish Pizza

Deep dish pizza is one of my favorite foods. With the numerous delivery places in Chicago, I don't usually think to make it myself. If you don't live near Chicago, however, I've heard it's very difficult to find authentic deep dish pizza. This is for all my Chicago readers in exile.

 

Green Pepper and Onion Chicago-Style Deep Dish Pizza
Serves 6 (In theory at least)

2 teaspoons active dry yeast
3 teaspoons sugar, divided
1 and 1/4 cup lukewarm water
2 and 1/2 cups bread flour
1/2 cup corn meal, divided
3 tablespoons olive oil
1 teaspoon salt
4 ounces mozarella cheese, shredded
2 ounces Parmesan cheese, shredded

1 large green pepper, coarsely diced

 1/4 of an onion, coarsely diced
1 can diced tomatoes
1 teaspoon oregano
1/2 teaspoon basil
1/2 teaspoon garlic powder
1/4 teaspoon red pepper
1/4 teaspoon black pepper

1. Mix yeast, 2 teaspoons sugar, and water in a bowl. Let stand 10 minutes, until yeast is bubbly.
2. In a food processor using a dough blade, mix yeast mixture, flour, 1/4 cup corn meal, olive oil, and 1 teaspoon salt.
3. Cover with a towel and let stand 30 minutes in a warm place.
4. Remove towel and punch down dough. Return cover and let stand another 20 minutes.
5. Meanwhile, place tomatoes, oregano, basil, remaining teaspoon sugar, garlic powder, red pepper, and black pepper in a small sauce pan. Simmer over medium heat about 20 minutes, stirring occasionally.
6. While sauce cooks, combine pepper, onion, mozzarella, and Parmesan.
7. When dough has risen for 2nd time, roll out or toss. Spread dough in a cake pan. Make sure dough is evenly distributed up the sides of the pan.
8. Add vegetable and cheese mixture and press down into pan.
9. Top with tomatoes.
10. Cook at 400 degrees for 35 to 45 minutes.

**A few notes: This recipe is less cheesy and more veggie heavy than your average delivery pizza. Adjust the cheese to vegetable ratio to your preference. Also, sausage would go great in this recipe, if you'd like.

Heirloom Tomato Margarita Pizza

Here's a different take on margarita pizza. Spreading ricotta on the bottom makes it cheesier than your average margarita pizza. I like using heirloom tomatoes of a variety of colors and sizes for added flavor and color.

 Basic Pizza Dough

1 (.25 ounce) package active dry yeast
1 cup warm water
2 teaspoons white sugar
2 cups flour
1 tablespoon olive oil
1 teaspoon salt
1/4 cup corn meal

1. Mix yeast, water, and sugar together. Let stand about 10 minutes, until mixture has bubbles.
2. In a food processor fitted with a dough hook, mix yeast mixture with all other ingredients until just combined.
3. Put dough in a bowl, cover with a towel, and let rise until dough doubles in size, about 30 minutes.
4. Sprinkle corn meal on surface. Roll out dough until desired shape.

Heirloom Tomato Margarita Pizza
Serves 4

Basic pizza dough

1/2 cup ricotta cheese
4 ounces fresh mozzarella pearls, quartered
An assortment of fresh heirloom tomatoes, diced
Fresh basil
Salt and pepper

1. Mix tomatoes with salt and pepper, set aside. (The salt with absorb some of the moisture of the tomatoes.)
2. Cook pizza dough at 350 degrees about 15 minutes.
3. Remove from oven, spread with ricotta and top with tomatoes and mozzarella.
4. Return to oven and cook about 5 minutes more, until cheese has just started melting.
5. Remove from oven and top with fresh basil.

Barbeque Chipotle Chicken Pizza

Since I don't like my food really spicy, a can of chipotle chili peppers lasts me a while. That's why I've been posting chipotle recipes all week! Chipotle's have a smoky spicy flavor that enhances many dishes. Here I added chipotles to barbeque chicken pizza and used pepper jack cheese for an extra kick.

Basic Pizza Dough

1 (.25 ounce) package active dry yeast
1 cup warm water
2 teaspoons white sugar
2 cups flour
1 tablespoon olive oil
1 teaspoon salt
1/4 cup corn meal


1. Mix yeast, water, and sugar together. Let stand about 10 minutes, until mixture has bubbles.
2. In a food processor fitted with a dough hook, mix yeast mixture with all other ingredients until just combined.
3. Put dough in a bowl, cover with a towel, and let rise until dough doubles in size, about 30 minutes.
4. Sprinkle corn meal on surface. Roll out dough until desired shape.

Barbeque Chipotle Chicken Pizza
Serves 4

Basic pizza dough
1 cup shredded cooked chicken (I used a store bought roasted chicken)
Chipotles in adobo
1/2 cup barbeque sauce
1/2 of a red pepper, diced
1/2 of a yellow pepper, diced

1/2 of a red onion, diced
1 cup pepper jack cheese, shredded

1. Mince two chipotle peppers. Add one to the barbeque sauce, along with two tablespoons adobo. Set other chipotle aside.
2. Top rolled out dough with chipotle barbeque sauce. Sprinkle cheese on top.
3. Top pizza with chicken, peppers, onions, and reserved minced chipotle.
4. Cook at 350 degrees for about 20 minutes.

Three Cheese Grilled Vegetable Pizza

I'm a huge pizza fan and I'm always trying to come up with new pizza ideas. I used my grill pan to cook these vegetables before topping the pizza. Although not my personal favorite, eggplant or mushrooms would also work on here.

Basic Pizza Dough

1 (.25 ounce) package active dry yeast
1 cup warm water
2 teaspoons white sugar
2 cups flour
1 tablespoon olive oil
1 teaspoon salt
1/4 cup corn meal

1. Mix yeast, water, and sugar together. Let stand about 10 minutes, until mixture has bubbles.
2. In a food processor fitted with a dough hook, mix yeast mixture with all other ingredients until just combined.
3. Put dough in a bowl, cover with a towel, and let rise until dough doubles in size, about 30 minutes.
4. Sprinkle corn meal on surface. Roll out dough until desired shape.

Three Cheese Grilled Vegetable Pizza
Serves 4 to 6

Basic pizza dough
1 can diced tomatoes
1 zucchini
1 yellow squash
1 green pepper
1/4 of a red onion, diced
2 ounces provolone cheese, shredded
2 ounces mozzarella cheese, shredded
2 ounces Parmesean cheese, shredded
1 tablespoon olive oil
1 teaspoon oregano
1 teaspoon basil
1 teaspoon sugar
Salt and pepper to taste

1. Heat olive oil on grill pan over medium to high heat.
2. Meanwhile, slice zucchini and yellow squash in long pieces (see picture). Cut green pepper in large pieces.
3. Grill vegetables on grill pan about 5 minutes on each side.

4. Meanwhile, heat tomatoes in pan over medium heat. Add oregano, basil, sugar, salt, and pepper. Cook about 20 minutes, crushing tomatoes every so often with a spoon.
5. Remove vegetables from grill pan and dice.
6. Top pizza dough with tomato sauce, three cheeses, and vegetables.
7. Cook at 350 degrees for about 20 minutes.

Roasted Red Pepper and Spinach Pizza

I try to always keep yeast in the house so that whenever I feel like pizza I can whip it up from scratch. If you're pressed for time, Trader Joe's pizza dough works well. I've found the secret to a great pizza dough is to roll it out in corn meal instead of flour. Even if you bought the pizza dough at the store, roll it out in corn meal for a better taste and texture.

Basic Pizza Dough
1 (.25 ounce) package active dry yeast
1 cup warm water
2 teaspoons white sugar
2 cups flour
1 tablespoon olive oil
1 teaspoon salt
1/4 cup corn meal

1. Mix yeast, water, and sugar together. Let stand about 10 minutes, until mixture has bubbles.
2. In a food processor fitted with a dough hook, mix yeast mixture with all other ingredients until just combined.
3. Put dough in a bowl, cover with a towel, and let rise until dough doubles in size, about 30 minutes.
4. Sprinkle corn meal on surface. Roll out dough until desired shape.


Roasted Red Pepper and Spinach Pizza
Serves 4 

Basic pizza dough
2 roasted red peppers, sliced
1 handful of spinach, sliced
8 ounces fresh mozzarella, shredded

1 6 ounce can tomato sauce
1 teaspoon sugar
1 teaspoon oregano
1 teaspoon basil
Salt and pepper

1. Preheat oven to 350 degrees. Meanwhile, put pizza stone in oven to preheat.
2. Remove pizza stone from oven. Carefully transfer rolled out dough to pizza stone. You may need to adjust the dough to fit the pizza stone. Be careful not to touch the stone!

3. Top dough with sauce, cheese, and vegetables.
4. Bake for 20 minutes, or until golden brown.

Three Cheese White Pizza

This rich, cheesy white pizza is a great appetizer. I cut it into little squares and served it at a family party. When I put it out, I went into the kitchen to prepare another appetizer, and when I'd gotten back it had been gobbled up!

Three Cheese White Pizza
1 store bought pizza dough (Trader Joe's has a great one)
1 package of garlic and herb spreadable cheese (Rondele, also from Trader Joe's is a great affordable option)
1 16 oz container of ricotta
1 8 oz package of mozzarella cheese, shredded
1 garlic clove, pressed
1 tablespoon of dried parsley
1 tablespoon of dried basil

1. Combine cheeses, garlic, and spices.
2. Spread over pizza dough.
3. Bake at 400 degrees for 18-20 minutes, until slightly browned on top.