White Pizza with Herb and Garlic Crust

I’m finally back! It’s been a whirlwind few months since I’ve truly blogged regularly, but I’ve accomplished some very important things.

1. Eating my way through pizza in the southwest. Okay, so I haven’t eaten ALL the pizza in the southwest, but I’ve eaten quite a bit. Here are some of the highlights…

• Last weekend I went to the famed Pizzeria Bianco in Phoenix, Arizona. It was splendiforous and wonderful and delicious. Apparently Pizzeria Bianco is supposed to be the best pizza in the country. Don’t get me wrong, the pizza was completely fabulous, but my dad and I both agreed that a greasy slice of pizza from any small shop in NYC is pretty darn great too.
  

  Biancoverde Pizza from Pizzeria Bianco in Phoenix, Arizona

• Oh, and I had pizza at this place called Reilly Craft Pizza and Drink. They do this butternut squash and homemade ricotta pizza that is PHE-NOM-EN-AL. I’ve also had their potato and pecorino pie. It was supah yum.

Potato and Pecorino Pizza from Reilly Craft Pizza in Tucson, AZ

• I told you a little while back about another pizza that stole my heart. I had it in San Diego at this place called Cucina Urbana. Mushrooms + cheese + truffle oil = love.

Mushroom and Truffle Oil Pizza from Cucina Urbana in San Diego, CA

• In the last few months I’ve also MADE a ton of pizza. There was the homemade pumpkin stuffed crust pizza in January…

Homemade Stuffed Crust White Pizza

• And the pizza that stole my heart in February: beet dough, lots of mozz, and veggies galore. Maybe it was because it was pink and awesome.
• And finally the garlic-y herby, three cheese pizza pie in March. This pie kept the vampires away and stole my heart back from the beet pizza in February. Disclaimer: I apologize for the sub-par Instagram photo. The pie was truly a lot more impressive than my iPhone could capture.

White Pizza with Herb and Garlic Crust

2. Actually that’s basically all I did.

Last Year: Chocolate Chip Strawberry Pancakes

Two Years Ago: Butternut Squash and Tomato Soup with Pesto Cream

White Pizza with Herb and Garlic Crust

Makes 1 pizza (can easily feed 4-5)

This pizza is delicious! The crust is wonderfully spiced and has a nice bite. You can change how thin or thick you make the crust by using a large (or smaller) pan. I made my pizza on a baking sheet and pulled it out to the sides of the sheet. A pizza stone is wonderful because it creates a crispy crust (I just didn’t have one). 

The toppings I used are only suggestions. Feel free to get wild!

Ingredients

For the Dough

• 1 1/8 cups warm water (100-105 degrees)
• 3 teaspoons active dry yeast
• 1 1/2 tablespoons honey
• 1 1/2 tablespoon olive oil
• 3 cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon garlic powder
• 1 teaspoon dried basil
• 5 tablespoons unsalted butter
• 2 garlic cloves, pressed or very finely minced
• 2 tablespoons parmesan cheese

For the Toppings

• 3-4 cups shredded mozzarella cheese (or more/less depending on preference)
• 1-1/2 cups ricotta salata cheese (this is the hard, crumbly ricotta, not the soft, creamy stuff that you use in lasagne)
• Parmesan for garnish

Other topping ideas: spinach, artichoke, olives, mushrooms (there are so many to choose), chicken, meatballs, pesto, fresh tomatoes, bell peppers, pepperoni, eggs (I’ve heard this is really good, but I’ve never tried it myself), feta cheese, goat cheese, sweet potato, etc…

Method

1. In a large bowl, combine water, yeast, honey and olive oil. Mix with a spoon, then let sit until foamy, about 10 minutes. Add in 2 1/2 cups flour, salt, garlic powder and dried basil, stirring with a spoon until the dough comes together but it still sticky. Using your hands, form the dough into a ball and work the additional 1/2 cup flour (you don’t need to use all if it is not needed) in to the dough, kneading it on a floured surface for a few minutes. Rub the same bowl with olive oil then place the dough inside, turning to coat. Cover with a towel and place in a warm place to rise for about 1 1/2 hours.

2. Preheat oven to 375 degrees F. Alternatively if you’re not making your pizza now read the STORAGE directions below.

3. After the dough has risen, punch it down and place it back on the floured surface. Using a roll pin or your hands (I found hands to be more effective), form it into your desired shape (sometimes I use baking sheets and do rectangles or free form pizzas). Place the towel back over the dough and let sit in the warm place for 10 minutes. While the dough is rising again, melt 3 tablespoons of butter. Mix it with the garlic and 1 tablespoon of parmesan cheese.

Bring the dough back out and using a spoon or pastry brush, douse the outside edges with the butter and garlic mixture. You can spread the butter all over, just make sure to focus on the edges. Use it all up! Continue to top your pizza with the mozzarella, ricotta salata, and parmesan (or other toppings!). Bake the pizza for 23-25 minutes (or longer if needed, depending on your toppings), or until crust and cheese are both golden. While pizza is baking, melt remaining butter and combine with the last tablespoon of parmesan.

Remove pizza from over and immediately brush the outside edges with parmesan butter, using it all up. Sprinkle a bit of parmesan over top if desired. Serve! *The cheese will be hot right out of the oven, be careful!*

Storage: For the DOUGH: Store dough in the fridge well-wrapped (I used plastic wrap) for up to one week. If it’s not well-wrapped, it will bust out of the plastic wrap because the yeast is still doing it’s thing. Let the dough come to room temp for 20 to 30 minutes before cooking. The dough may also be frozen for up to 1 month (I haven’t actually tried longer). Let the dough sit in the fridge overnight before cooking and then take it out 20-30 minutes before baking to get to room temp.

For the COOKED PIZZA: Wrap the pizza well or put in an airtight container in the fridge for up to 1 week. Pizza may be frozen for up to one month.

Recipe from How Sweet Eats

Related Recipes

Homemade Pumpkin Crust Pizza

Garlic Knots with Homemade Pumpkin Crust

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Thursday

Today. It’s Thursday and it’s wonderful.

Because Grey’s Anatomy comes on tonight.

Because tomorrow is Friday.

Because I finished my Italian exam (and got very little sleep).

Because I got the coolest, most beautiful DSLR camera! And I took this picture of my puppy with it.

Because last night I registered for the most important test in my undergraduate career.

Because it’s 84 degrees outside.

Because I love this picture and it always makes me smile.

Because I’m eating dinner here tonight with a friend.

Because season 9 of One Tree Hill just came to Netflix.

Because I can finally play Katy Perry’s “Wide Awake” on my guitar.

Because I ate this for lunch. And I didn’t write a recipe. I just went with it.

And it was the bomb-diggity.

I’m glad it’s Thursday. I hope you’re having a wonderful day!

Last Year: Chocolate Chip Walnut Banana Bread

Refried Bean and Portobello Mushroom Quesadilla

This is a completely random, but completely delicious lunch option. I omitted the cheese, but you could definitely add some if you like. Feel free to also play with the seasonings.

Ingredients

• 1 flour tortilla (if gf, look for tortillas labeled gluten free)
• 1 portobello mushroom, chopped
• handful of fresh spinach
• 1/2 refried beans (if vegetarian or vegan, make sure to get refried beans labeled vegetarian)
• cheese, optional
• red pepper flakes to taste, optional
• salt and pepper

Method

1. In a medium pan with a bit of oil, saute mushroom until tender, about 5 minutes. Add desired seasonings and spinach and cook until spinach is lightly wilted. Remove from pan and set aside. Meanwhile, heat beans until warmed.

2. In the same pan, lightly toast the tortilla on each side, 1 minute. Spread beans on tortilla and add vegetables (and cheese, if using), let cook open faced until heated through. Fold over tortilla to make into quesadilla. Remove from pan and cut into desired size. Eat immediately.

Recipe from Cooking College Chick

Related Recipes

Black Bean Tacos with Spicy Peach Salsa

Looking for more Cooking College Chick? Follow me on Twitter or Pinterest! You can also subscribe on the upper right hand bar to receive email updates! Happy Cooking!!!

Homemade Pizza with Pumpkin! Crust

Last week I had an interesting day.

I was filling up my gas tank when I noticed a nice looking older  gentleman (like older than my dad) smiling at me. Normally I wouldn’t pay any attention (because OBVIOUSLY this happens all the time), but his smiling became persistent.

Soon I couldn’t wait for my gas tank to fill up fast enough, because I couldn’t figure out why he kept smiling. Was my dress caught on my underwear like in those movies? Did a bird land in my hair?

But the gas was filling so slow. $34.50… $34.51… $34.52…

When it was done, I tried to swiftly jump into my car (in my mind I looked like a superhero ready for action; in real life I looked like an awkward girl trying to awkwardly jump into a tiny car), but he appeared right by my drivers side door.

He held up two lottery tickets.

“I bought these two lottery tickets today and I’m going to win because I saw you.”

“Oh, really?” I said.

“And when I win, if I ever see you again, I will give you half of my earnings.”

I could only awkwardly chuckle, say “thank you”, and quickly drive away.

As completely random, and mildly creepy, as that experience was, it made me feel good. And pretty. But mostly creeped out.

This pizza is like that experience. It’s like winning the lottery with a random stranger. Okay, so maybe I’m reaching a little far with that analogy.

But, it is AMAZING and totally easy. I’ve made it twice already and both times, my mind has been blown. Like across the street.

The recipe for the crust is exactly the same as that for that for the garlic knots I gave you a few days ago. The only difference is that instead of making the dough into knots, you roll it out into a big circle and pizza-fy it.

Homemade Pizza with Pumpkin! Crust

This pizza is positively scrumptious. It tastes so much better than anything you get for takeout. I don’t think I can ever go back. Feel free to dress the crust however you wish. I’ll give you some of my favorite options, but go crazy!

The garlic knots recipe which has photos of the dough process (which is exactly the same for this pizza) is here. I’m going to repost it for you though!

Ingredients

For Dough

• 1 cup warm water
• 1 envelope (2-1/4 teaspoons) active dry yeast
• 2 tablespoon agave nectar
• 1/2 cup canned pumpkin — or any of smooth puree, sweet potato, carrot, etc.
• 2 tablespoons olive oil
• 1-1/2 teaspoons coarse kosher salt
• 3-1/2 cups unbleached bread flour

For Pizza Toppings

White Pizza

• olive oil
• garlic
• mozzarella cheese
• ricotta cheese

Pizza with red sauce

• tomato sauce
• mozzarella
• mushrooms
• broccoli rabe

Or any other toppings that you’d like!

Method

1. Pour the warm water into a medium bowl and whisk in the yeast. Let sit until frothy, about 10 minutes. Then add your agave nectar, olive oil, and pumpkin and whisk until smooth.

2. In a large bowl, whisk together the flour and salt. Make an impression with you fist in the center. It should be large enough to hold your wet ingredients. Pour in the wet ingredients.

3. Start pulling everything together with a spatula. When you can no longer mix, use your hands to start kneading the dough. Keep kneading — and adding more flour as necessary — until you have a ball that’s smooth and elastic, but not sticky. This really only took a few minutes for me, maybe 5 or so.

4. Lightly oil another large bowl and put your dough ball inside it — rolling in the bowl once to coat both sides lightly with oil. Cover with a damp towel or plastic wrap and let rise for 2 hours.

5. Once the dough has risen, preheat your oven to 425 degrees F, put in a pizza stone (you may use a flipped over pan, but it works best with a stone), and divide the dough into two equal pieces. You can wrap the dough in plastic wrap to use later. If planning to use very soon, it can remain in the fridge, but you may want to place it in the freezer so that it lasts a bit longer (up to 3 weeks). Either storage method you use, make sure that you allow the dough to come to room temperature before you use it. Otherwise, it won’t be very elastic.

6. When ready to bake. Preheat a pizza stone at 425°F. If you don’t have a pizza stone, you can use a sheet pan – although I wouldn’t heat it beforehand.

7. Flatten out your dough into a round. Once stone is preheated, bake on one side for 4 to 5 minutes.

8. Then remove from oven, flip over and start building your pizza on the baked side.

9. Top the pizza with desired amounts of toppings – I just kind of wing it and bake for another 12 minutes, until browned and bubbly.

Recipe from (never)home maker

Related Recipes

Garlic Knots

Focaccia

Looking for more Cooking College Chick? Follow me on Twitter or Pinterest! You can also subscribe on the upper right hand bar to receive email updates! Happy Cooking!!!

Fresh Summer Chopped Salad with Homemade Seedy Crackers

Sometimes I hate flying.

Here are some of my thoughts from my flight yesterday.

1) Why yes, I was hoping to pay $3.50 for greek yogurt since I can’t bring in my own.

2) I have to go to the bathroom, but I didn’t want to disrupt everyone in my row. Twice. So I will sit here.

3) Dude sitting beside me, don’t worry about covering your cough. I was hoping to get sick anyway.

4) Wow, what a cute 5-year old you have! They would be even cuter if they would stop screaming. It’s just, I only slept about 4 hours last night and I was really hoping to get a bit of a nap. But it’s okay, I prefer to feel like I am in a horror movie.

5) No thank you, I don’t want a $7 snack pack. I already spent my rent on the breakfast I bought in the terminal.

But it’s not all bad. When I finally landed, I was in gorgeous San Diego. The breeze softly blowing my hair; the temperature comfortably 20 degrees lower than in Arizona; the ocean a deep blue in the distance.

Soon I had forgotten about my flight and was floating through a massive Trader Joes (like, the biggest I’ve ever visited) and then Whole Foods collecting the ingredients to make dinner.

Being in San Diego brings me back to this salad. It is overflowing with ripe avocado, grilled corn and chicken, sweet berries, tangy feta cheese, and a sweet, slightly tart vinaigrette.

Oh, and I made some homemade crackers. They were the bomb-diggidy.

Make this. Eat this. Enjoy the last days of summer.

Fresh Summer Chopped Salad

This salad pays homage to the last days of summer. It is full of everything wonderful and delicious. Oh yeah, and it’s gorgeous (just look at all those colors).

Ingredients

For the salad

• 2 1/1 cups romaine, chopped
• 2 ears fresh corn, shucked
• 2/3 cup blueberries
• 2/3 cup strawberries, hulled and chopped
• 1 grilled chicken breast, chopped
• 1 avocado, chopped
• 1/3 cup crumbled feta or goat cheese
• 1/3 cup cilantro, stems removed and chopped
• 1/2 teaspoon salt
• 1/2 teaspoon pepper

For the dressing

• 2 limes, juiced
• 2 teaspoons honey
• 1 teaspoon red wine vinegar
• 2 teaspoons olive oil

Method

1. Lightly coat corn cobs with olive oil. Grill corn cobs over an open flame (I used the burner on the stove) or on a grill. Once the kernels appear lightly charred, remove from heat. Place the corn cob flat on a cutting board. With downward motion toward cutting board, cut of the entire length of one side. Continue this, rotating the cob around. Once most of the corn has been removed, take the back of your knife and run it down the length of the corn to remove the remaining bits of corn. **Alternatively, the corn can be served fresh cut off the cob**

2. In a large bowl, mix together lettuce, corn, chicken, avocado, blueberries, strawberries, and feta. Sprinkle with salt and pepper then toss thoroughly.

3. In a smaller bowl, whisk together lime juice, honey, olive oil and vinegar. Pour over salad, then toss once more. Serve with Homemade Seedy Crackers (or other chip/cracker), recipe below.

Recipe lightly adapted from How Sweet Eats

Homemade Seedy Crackers

These Crackers come from the Daring Bakers July Challenge. They are wonderfully crunchy, overflowing with seeds and flavor. Before baking, I sprinkled them with a bit of dried minced garlic and pressed it down with the rolling pin. Next time I will experiment with more topping flavors: caraway, minced onion, rosemary. 

Ingredients

• 1 cup (240 ml) (140 gm/5 oz) whole wheat four
• 1 cup (240 ml) 140 gm/5 oz) all-purpose (plain) flour
• 1/3 cup (80 ml) (50 gm) (1¾ oz)poppy seeds
• 1/3 cup (80 ml) (40 gm) (1¼ oz) sesame seeds
• 1½ teaspoons (7½ ml) (9 gm) table salt
• 1½ teaspoons (7½ ml) (8 gm) baking powder
• 3 tablespoons (45 ml) olive oil
• ¾ cup plus 1 tablespoon (195 ml) (6½ fl oz) water

Method

1. Mix the flours, seeds, salt and baking powder in a large bowl. Add the oil and stir until combined. Add the water until the dough comes together.

2. Kneed the dough 5 or 6 times and allow to rest, covered, on the counter for 15 minutes. You can also chill the dough at this point and come back later.

3. Preheat the oven to hot 450°F/230°C/gas mark 8.4. Working with a quarter of the dough at a time, either use a rolling pin to reach a desired thickness (thick or thin) or roll out in your pasta rollers. If you use pasta rollers, ensure the dough is well-floured so as not to stick. Place strips of dough on a sheet pan lined with parchment.

5. If the crackers are thick, bake for 7 minutes, flip them over and bake for 7 minutes more. Then cut or break into crackers shapes while still warm. Return to the oven for a further 5 minutes until crispy (although for some of my crackers needed less than 5 minutes). If not crispy enough when cooled, crackers can be returned to the oven. Store in an airtight container and eat within 2 weeks.

Recipe from Dana McFarlane on Daring Bakers

Related Recipes

Cabbage Salad with Ginger-Sesame Vinaigrette, Roasted Almonds and Cara-Cara Oranges

Caesar Salad

Summer Salad with Strawberry Balsamic Dressing

Looking for more Cooking College Chick? Follow me on Twitter or Pinterest! You can also subscribe on the upper right hand bar to receive email updates! Happy Cooking!!!