Tuesday, February 24
Two summers ago we stayed in Falmouth, MA for our annual Cape Cod family vacation. One night we ordered pizza from a restaurant called Stone L’Oven and every last pizza was delectable. My favorites were the fig and prosciutto pizza (which I already created a recipe for) and a wonderful sweet potato pizza. Nate’s cousin Sara and I went back and forth endlessly about which one we liked more. In the end we couldn’t decide, they were both amazing!
I have finally recreated the sweet potato pizza in my own kitchen and it was delicious! This pizza has all kinds of wonderful ingredients, from salty bacon and gorgonzola cheese to sweet caramelized onions and sweet potatoes. Top it all off with a balsamic glaze and you’re in heaven!
A note on the balsamic glaze – I used to make it myself until I discovered STAR’s Modena Creamy Balsamic Glaze. Their glaze is the perfect consistency for drizzling on pizza, so that’s what I use now. I highly recommend it.Sweet Potato and Bacon PizzaThis pizza is the perfect combination of salty and sweet!Author: Jane MaynardIngredients
- Pizza crust of your choice (I use this recipe or good naan bread for my crust)
- olive oil
- 1 fresh garlic clove per pizza you make
- caramelized onions
- fresh mozzarella cheese, sliced (regular shredded mozzarella cheese works, too, but I love fresh)
- gorgonzola cheese, small chunks
- sweet potato, cubed
- bacon, cooked and chopped
- fresh spinach
- salt and pepper
- balsamic glaze (if you want to make your own, click here for instructions. STAR makes a bottled balsamic glaze that I love - click here for more info.)
- Preheat oven to 400ºF.
- Toss cubed sweet potatoes in olive oil and sprinkle evenly with salt and pepper. Spread in a single layer on a cooking sheet and roast for about 20 minutes, until soft.
- Roll out pizza crust then brush on a thin layer of olive oil across the surface. Push fresh garlic clove through a garlic press then spread with your fingers over the oiled crust. Top pizza with caramelized onions, gorgonzola cheese, spinach, sweet potatoes, and bacon. Finish with mozzarella cheese.
- Bake pizza how you normally do it for your crust recipe.
- Remove from oven, sprinkle with a bit of salt and pepper then drizzle with balsamic glaze. Serve!
Tuesday, September 23
In case you’ve been wondering what it takes to make a perfect barbecue chicken pizza, well, today is your lucky day.
So, what does it take? If you’ve eaten at pretty much any pizzeria that serves good barbecue chicken pizza, you probably already know the answer: cilantro. Also, mixing gouda cheese in with the mozzarella is pretty much your ticket to pizza heaven.
Also #2…can we go back to the whole naan-bread-as-pizza-crust trick I recently discovered? I am completely and totally addicted and have been making pizza like it’s going out of style. Nothing beats my homemade crust (detailed post coming one day soon, I promise!), but, seriously, the naan bread thing is KILLER.
Without further ado, the non-recipe recipe for PERFECT barbecue chicken pizza. Enjoy!Perfect Barbecue Chicken PizzaPrep timeCook timeTotal timeCilantro is the key to truly killer barbecue chicken. Also, gouda. You're welcome.Author: Jane MaynardIngredients
- Good barbecue sauce (I use one a sweet BBQ sauce for flavor contrast)
- Grilled chicken, cut into bite-sized pieces
- Thinly-sliced red onion
- Shredded mozzarella cheese
- Shredded gouda cheese
- Fresh cilantro, roughly chopped
- Spread pizza crust with barbecue sauce. Scatter chicken and red onion evenly then top with mozzarella and gouda cheeses.
- Cook pizza until cheese is melted and bubbly. After taking out of the oven, sprinkle with fresh cilantro.
Tuesday, April 29
Last summer on Cape Cod we ordered pizza from a restaurant in Falmouth called Stone L’Oven. Every last pizza we tried was delicious, but there were two flavors in particular that really stole my heart. I’ve been meaning to recreate them since July and finally got around to making one of them. (The second favorite flavor will have to remain a mystery until I can get a post together!)
Pizza is sort of becoming my thing. The last few times we’ve had guests over it’s what I’ve made. It’s great all hanging out while the pizzas come out of the oven, one-by-one. The cooking and the eating get all mixed up together and it’s a lot of fun. And, not to brag, I’ve gotten really good at making pizza. I am planning to write a comprehensive post with all the tips and tricks I have, but for now you’ll just have to settle for a totally amazing pizza flavor – fig and prosciutto.
THIS PIZZA. So good. It almost beats the honey goat cheese and caramelized onion pizza. (I’m coming to realize no pizza will ever actually beat that one, but coming close is an accomplishment!)
This pizza is the perfect combination of salty and sweet and is drizzled with a delectable balsamic glaze. It’s so tasty you won’t know what to do with yourself.
Also, my new trays from Q Squared NYC were perfect for pizza night. I just fall in love all over again every time I use Q Squared’s dishes! We’ve entertained a few times since my dishes arrived – they always come in handy (especially eating outside) and look gorgeous to boot. Love, love, love.
Tuesday, December 17
I have been meaning to share this “recipe” with you for a few weeks and am finally getting to it. I’m excited – it’s a good one!
Years ago Nate’s Grammy McCarthy ordered us a BLT pizza from her local pizzeria. I was skeptical, but then I had a bite. It was heavenly and so simple. All these years later I have finally tried making it at home and with great success.
I made this when my brother and his family were in town and we ate every last bite. I’m certain we could have eaten a lot more if I’d made it! I’ve made it again since and this pizza is seriously is amazing. It was even close to edging out the honey goat cheese with caramelized onions pizza as our favorite, but I think the goat cheese pizza may still be in the lead. But just barely.
BLT pizza is essentially bacon pizza topped with salad. You’ll want to eat it with a fork. And you’ll want to eat the whole thing. Fair warning.BLT PizzaSo simple, yet heavenly!Author: Jane MaynardRecipe type: Main Dishes, PizzaCuisine: Italian, AmericanIngredients
- I use this recipe for Uncle Tony’s pizza crust and it makes 4 mediumish pizzas
- I use this pizza sauce recipe for the BLT pizza because it tastes fresh and tomato-y
- Shredded mozzarella cheese
- 2 packages bacon, cooked and then chopped (I bake mine at 400 degrees on a foil-lined sheet for about 15-20 minutes)
- 2-3 hearts of romaine lettuce, chopped
- ~3 tomatoes or a couple handfuls of grape tomatoes, chopped
- Top pizza crust with tomato sauce, bacon, then an even layer of mozzarella cheese. Bake in a 500 degree oven until crust and cheese are browned. Remove from oven.
- While pizza is cooking, toss the chopped lettuce and tomatoes with a couple spoonfuls of mayonnaise – a little mayo goes a long way, so start with less and add more if you need it. You just want to coat the veggies in a thin layer. I know, I know, the mayo thing sounds kind of weird, but TRUST ME.
- Once the pizza is out of the oven, top with the salad mixture. Cut into slices and eat!
- No exact measurements for this recipe – just go with your gut on amounts, but the above guidelines should be helpful!
- A delightful addition to the lettuce topping would be chopped avocado, making this BLTA pizza! Yum!