It's cheesy, crispy, saucy, and absolutely divine. Pizza. Who doesn't love it? Wait, don't answer; that was clearly a rhetorical question. You see, pizza and I kind of have an intimate affair. For as much as I praise healthy eating and vow to keep carbohydrates and dairy to an absolute minimum, pizza is one of the few temptations that gets me every time. With that first melty bite, I'm instantly reminded why "cheating" is totally necessary. Grilled fish and sautéed veggies simply don't understand my needs and desires the way a gourmet thin crust can.
Much like with beer and burgers, I'm a serious pizza snob. Put a box of Papa Johns in front of me and I won't even flinch. Heck, even most Mom and Pop pizza joints leave me feeling unimpressed. To each their own...but when I decide to blow three days at the gym on some baked dough and cheese, it better be perfectly crisp and loaded with gourmet toppings. Call me what you will, I will forever own my pizza snottiness.
When I've worked all week and want nothing else but to veg on the couch with Chris, red wine and a homemade pizza always call my name. Together, Chris and I have made several pizza variations, seeing plenty of hits and misses along the way. Chris has learned how to roll out a beautiful crust (almost as pretty as my mom's were) which is a real blessing since my dough rolling skills are non existent. For all of our pizza making efforts, we have a couple of favorites that prove to be incredibly delicious each and every time.
Prosciutto, Gorgonzola, and Fig Jam Pizza
This show-stopper was inspired by Todd English's gourmet pizza eatery in Boston, Figs. When my mom and I traveled to beantown a few years ago to visit my cousin Kimberly, she insisted on taking us to Figs. Also a foodie, Kimberly claimed the famous chef's pizza as the best pizza in Boston. She was right. We split two pizzas that evening and although the truffled wild mushroom pie was luscious, I had sweet dreams about the Fig and Prosciutto for weeks thereafter. Then two years later, on a trip with my big brother, I introduced him to that same pie which is now, the best pizza he's ever had. Sweet and savory, the salty prosciutto stands up beautifully to the lip-smacking fig jam and the intense bite of the gorgonzola. With a balsamic drizzle, it's truly one for the books.
Ingredients:
1 pound of pizza dough from your local bakery/grocery store (or you can make your own)
5 thin slices prosciutto, cut in chiffonade strips
1/2 cup gorgonzola cheese, crumbled
1/2 cup Fig Preserves (or jam)
1 cup shredded Italian blend cheese
3 tablespoons marinara (optional-Todd English's recipe doesn't use any but I can't go without it)
1/3 cup reduced balsamic
Directions:
1. Let your dough sit out on your counter for 30-45 minutes to allow it to rise.
2. Pre-heat your oven to 400 degrees.
3. Roll your pizza dough out to a circle-ish shape, making sure to release all air bubbles. Chris likes rolling it out on the pizza pan with a tablespoon of olive oil for ease and added flavor to the crust. You can just use your hands- a rolling pin really isn't necessary.
4. Spoon sauce onto the pizza. Add shredded Italian cheeses.
5. Arrange your chiffonade prosciutto sporadically on the pizza.
6. Sprinkle crumbled gorgonzola. With a small spoon, spoon out dollops of fig preserves all over the pizza.
7. Place in the oven on the middle rack for 25 minutes until cheese is slightly golden and crust is crisp.
8. During the last 10 minutes of cooking time, add 3/4 cup aged balsamic to a small saucepan on medium high heat. Let it come to a boil and continuously stir until it's reduced to a syrupy glaze.
9. When pizza comes out of the oven, drizzle the balsamic on top.
Pesto, Ricotta, and Tomato Pizza
This slightly more classic pizza rendition comes from my obsession with pesto. When basil, pine nuts, olive oil, and parmesan come together, it's always a good thing. The pesto combines beautifully with the creamy mild ricotta and the tangy baked tomatoes. Topped with fresh basil, it's a refreshing kind of indulgence if I've ever had one. Need even more convincing? How about when a guy is infatuated with a pizza that contains no meat, then you know it's a winner.
Ingredients:
1 pound of pizza dough from your local bakery/grocery store (or you can make your own)
1/2 cup your favorite marinara sauce
1 cup Italian blend cheese
2 plum or vine-ripened tomatoes, sliced thin
1/3 cup pesto (easy recipe here or store-bought)
1/2 cup ricotta cheese
1/4 cup freshly grated parmesan cheese
5 large fresh basil leaves, cut chiffonade
Directions:
1. Let your dough sit out on your counter for 30-45 minutes to allow it to rise.
2. Pre-heat your oven to 400 degrees.
3. Roll your pizza dough out to a circle-ish shape, making sure to release all air bubbles. Chris likes rolling it out on the pizza pan with a tablespoon of olive oil for ease and added flavor to the crust. You can just use your hands- a rolling pin really isn't necessary.
4. Spoon sauce onto the pizza. Add shredded Italian cheese.
5. Top with sliced tomatoes and in small dollops, spoon the pesto and ricotta all over the pizza.
6. Bake for 20 minutes and remove from the oven. Top with basil and parmesan and return to the oven for 5 more minutes.
No matter what your taste preference, I will stand by both of these scrumptious pizza concoctions. Try one of them on your next movie and wine night on the couch; you will be glad that you did.
