BBQ, Beer, Bacon and other amazing dishes!
Who doesn’t love bacon onion jam pizza? The combo is quite possibly the best freaking pizza on earth! No Joke. As you can tell, we are still on a pizza kick. We have been running the Pizzeria Pronto through its paces and I must say, it is becoming our go to pizza making machine. It is quick, easy and makes delicious pizzas. The Pizzeria Pronto combined with bacon onion jam is unstoppable.
Dana and I are huge fans of pizza. Dana’s favorite pizza is a white pizza. White pizza is different from your average pizza, as it does not have a red tomato based sauce. White pizza has a garlic oil base and is then topped with a trifecta of cheeses. It is basically, cheesy garlicky awesomeness.
I am a huge fan of pizza. We try to make a few pies every week. So when I had the opportunity to try out the Pizzeria Pronto
I make a ton of homemade pizzas and I always make my own pizza sauce. The number one question that I get is, what pizza sauce recipe should I use? So the other day, I searched my website looking for it and I did not find it. To be honest, I thought that I had already wrote a pizza sauce post. I guess I was wrong. Here is my favorite pizza sauce recipe!
Pepperoni Pinwheels are the ultimate appetizer. They contain all of the ingredients from everyone’s favorite meal, Pizza! They are easily shared and can be dipped in your favorite pizza/marinara sauce. Pepperoni Pinwheels are like mini pepperoni pizza sans pizza sauce. Therefore you can eat them in your favorite white shirt without too much worry. This is quite possibly one of the best appetizers that I have ever made.
After Labor Day, I had a lot of leftover pulled pork. So I decided to use it to make my favorite dish, Pizza! I make pizza with all of my leftovers. However, this one was so good that I had to share. I used my leftover sauce, some thinly sliced red onion, green pepper for crunch and of course some delicious pulled pork. It was one of the best pizzas that I have made. I love it!
As noted in my thin crust pizza dough post, Stevi B’s pizza buffet is my son’s favorite place to eat. While he loves pizza, we all know it is because they have a nice arcade. Either way, Dana and I have grown to love the the thin crust taco pizza. This is my take on this delicious pie. You have to try this Thin Crust Taco Pizza!
I love pizza! One of my favorite types of pizza is the thick crust Sicilian Style pizza. With a crust to topping ratio over 5:1, this pizza is like one giant bread stick. I have been looking for a good crust recipe for a while. I finally found one that my family loves. Actually Dana said it was the best pizza that I have ever made. Now that is a good endorsement.
In the bowl of your mixer combine the water and yeast. Let sit for 5 minutes until it starts to foam.
Add 3 cups of flour, salt and 1 tbs of olive oil. Mix slowly with a dough hook until a ball starts to form.
With the dough hook kneading the dough, Slowly add flour 1 tbs at a time until a smooth ball forms. Roughly 1/2 cup more. Once a smooth ball forms continue to knead for 5 minutes.
Place the dough ball in a oiled ball and let rise for 30 minutes or until doubled.
Oil a 13×18 half sheet pan and roll the dough ball onto it. Stretch the dough until it almost reaches the edges. Don’t worry if it does not reach the edges. Cover the pan with plastic wrap and allow the dough to rise for 1-2 hours or until the dough rises above the edge of the pan.
Preheat the oven to 450 degrees Fahrenheit.
Once the dough has done its second rise, Press the dough out to the edges.
Cover with the sauce. Don’t go light on the sauce as the dough is pretty thick.
Then cover with cheese and your favorite toppings.
Place into the preheated oven and cook 15-20 minutes or until the edges and cheese brown.
Remove, cut into slices and eat.
Absolutely delicious!
One of my loyal readers is Joaquin “Jack” Garcia, the man behind the book The Making of Jack Falcone. We have been interacting through Facebook, mostly about bacon, and a few other food related topics. He sent me a signed copy of his book. After reading it, I decided to name a glorious pizza after his undercover identity. The identity to which the book is named, “Jack Falcone”. The Jack Falcone Pizza is nothing but excess. Garlic oil, bacon, caramelized onions, sauteed mushrooms, mozzarella cheese and fresh goat cheese. The pizza screams excess! So I invited Jack over to try it out. Needless to say there was nothing left. This was quite possibly one of the best pizzas I have ever made.
The Jack Falcone Pizza
It all starts with the dough. Check out one of my dough recipes below. If you don’t want to make your own dough, you can buy it from a pizzeria, the store or even use a store bought flat bread.
The Caramelized Onions
The caramelized onions take the longest time. However, they are pretty simple. Add 3tbs of vegetable oil and 3 tbs of butter to a large pan over medium/high heat.
Slice a large onion into half rings and place into the pan with a touch of salt and pepper.
Stir the onions and allow to caramelize. Cook until the onions turn a golden to dark brown, roughly 25 minutes.
If the onions start to stick while you are caramelizing them, add a tbs of water to deglaze. You may have to do this multiple times during the cooking process.
The Sauteed Mushrooms
In a large skillet, melt the butter over medium heat.
Add the mushrooms.
Cook, stirring frequently, until the mushrooms are tender and just start to brown, about 12 minutes.
Add the broth bring to a boil. Reduce the heat and simmer until the liquid is reduced by half, roughly 12 minutes.
Set aside and keep warm.
Garlic Oil
In a small pan heat 1 cup of extra virgin olive oil and 5-6 cloves of garlic.
Bring to a boil and then reduce and simmer. When the garlic is slightly browned remove it and you have a tasty garlic oil.
Roughly 5 minutes.
Making the pizza
Preheat your oven to 450 degrees or use a kettle pizza. I am using the kettle pizza as I can heat it up to 750 degrees plus and have pizzas ready in about 4 minutes. However, if you are using your oven at 450 degrees it will take roughly 15 minutes per pie.
Dust a pizza peel or pizza pan with fine cornmeal. Then toss your pizza dough to a size that fits your pizza pan/pizza stone.
Coat lightly with the garlic oil.
Then sprinkle the crust with the mozzarella cheese. Then top with the caramelized onions, mushrooms and bacon. Finally drop the crumbled goat cheese over the top.
Bake in a standard oven at 450 degrees for roughly 15 minutes.
Remove and slice.
This pizza was out of this world. It was rich and delicious. Totally fitting for Jack Falcone!
I love thanksgiving so much that I often cook way more than I could ever eat. So I usually end up make a variety of leftovers that utilize the ingredients. Here are my favorite ideas.
I love potatoes and I believe that they are the perfect vessel to deliver any food. Thanksgiving leftovers is no exception.
There is nothing like placing your favorite ingredients into a pie crust and baking it till golden brown. These were a hit. Just douse them in the turkey gravy.
Thanksgiving Leftover Pizza
With a biscuit crust and all of your favorite ingredients on top, you can not beat this as the ultimate leftover recipe. I make this whenever I can.
Hopefully these will give you some ideas for your leftovers. If you have any other suggestions let me know in the comments. I would love to hear what you do with your leftovers.
Ever since my BreakFast Fatty post, I have been getting bombarded with emails requesting more bacon recipes. So I took the bacon weave from the breakfast fatty, cooked it like my bacon crusted quiche and mixed it with America’s Favorite Dish, PIZZA! Yep, I took this pizza to the carbohydrate free extreme (ok a few carbs in the sauce, but come on, bacon crust pizza). I made the crust out of pure BACON!
The other day, I received the greatest grilling innovation in the mail, The KettlePizza! The KettlePizza is an attachment for Weber charcoal kettles. This awesome attachment turns the standard Weber kettle into a fire breathing brick oven. At temperatures reaching over 700 degrees this amazing innovation makes awesome pizzas. To test out the KettlePizza, I decided to go back to basics and come up with a new basic pizza dough.
Basic Pizza Dough #2
Place the yeast, water and honey in the bowl of your mixer and let it sit for 5 minutes or until it is nice and bubbly.
Add the salt and then mix. Then slowly add the flour to the mixture 1/2 cup at a time. Mix by hand or on low speed in your mixer for a minute or until the flour is incorporated. The amount of flour required to make a dough ball that is not too sticky will vary with temperature and humidity. Mine took a little more than 2 1/4 cups. Once you have a good dough ball, place it on a floured surface and knead for 10 minutes. If you have a mixer with a dough hook place it on medium speed for 10 minutes.
Lightly oil a bowl and then place the dough into the bowl. Turn the dough over a couple times to make sure that all sides get greased. Then cover with plastic wrap. Let the dough sit for about an hour or until it doubles in size. Then divide the dough into two separate dough balls. If you only wish to make one pizza place the extra dough ball in the refrigerator.
Allow the dough balls to rest for another hour before making the pizza.
This is the perfect time to set up your KettlePizza if you have one, or preheat your oven to 475 degrees. If you don’t have a KettlePizza you might want to look into it.
Start a chimney full of charcoal. Once the charcoal starts to grey, then pour it into the Weber kettle. Fill the back half in a moon shape. Add a few chunks of wood to get the heat up.
Place the KettlePizza and pizza stone on the kettle and allow it to heat up. I found that the thermostat reached 700+ degrees in about 25 minutes. The pizza stone required an additional 15 minutes or so to heat up.
As you can see, they have punched out the word hot into the KettlePizza. The allowed for great visuals as the flames jumped up.
Once the KettlePizza was heated up and the dough was risen, it was time to make pizzas. Cover a pizza peel or upside down pizza pan with cornmeal or semolina.
To form the pizzas, place the dough on a well floured surface and slowly work the dough into a flat disk. If you use a rolling pin you will end up with a flat pizza. If you like big crusts then work the edges out by hand. You can even through the dough up and spin it in the air to get a nice round shape. The dough will make two 14 inch pizzas. Then place the dough onto the pizza peel. Top with your favorite toppings and you are ready to make pizzas.
I cooked these pizzas using the KettlePizza at 700+ degrees for about 6 minutes. If you do not have a kettlepizza you can cook the pizzas in a preheated 475 degree oven on a pizza pan or on a preheated pizza stone for 10-16 minutes.
When fully cooked, the crust should be slightly golden the the cheese should be melted.
As you can see the KettlePizza delivered a perfect pizza with a nicely browned crust.
Overall the recipe came out great. I would not change a thing with this recipe. 5 out of 5 stars.
The KettlePizza was amazing! Not only did it give me the brick oven pizza that I wanted, it was easy to use. All I can say is look at the picture of the crust. You can’t get perfect pizza like this in a standard oven.
The KettlePizza is definitely a great alternative to building a brick oven. Plus, it is a lot cheaper. A basic Weber Kettle is about $99 and the basic KettlePizza retails for about $149.95. It is noted that a Deluxe Kettle Pizza is required to get the KettlePizza and pizza stone.
The KettlePizza for this post was supplied to me free of charge from http://www.kettlepizza.com. While the KettlePizza was free, the review found on this blog is truthful and honest in my opinions, it is not an advertisement. I was not obligated or encouraged in any way to only provide positive reviews. Opinions found on this blog are those of the individual reviewer and do not necessarily represent the opinions of SavoryReviews.com.
I just picked up a new pizza stone and have been making pizza a lot. I have been using my basic pizza dough recipe, but the other day I decided to mess around with the preparation and ingredients to see if I could improve upon it. I did. My new dough recipe is crazy good.
In a medium bowl combine the yeast, warm water (100-105 degrees) and sugar. If you have a mixer add this to the bowl of your mixer and let it sit for 5 minutes or until it is nice and bubbly.
Add the salt and oil and then mix. Then slowly add the flour to the mixture 1 cup at a time. Mix by hand or on low speed in your mixer for a minute or until the flour is incorporated.
Once you have a good dough ball, place it on a floured surface and knead for 10 minutes. If you have a mixer with a dough hook place it on medium speed for 10 minutes.
Place the dough on a clean surface and leave it covered with a damp cotton towel or a tea towel for an hour or so. Basically until the dough doubled in size.
Divide the dough into four separate dough balls. If you only wish to make one pizza place the extra dough balls in the refrigerator.
To form the pizzas, place the dough on a well floured surface and slowly work the dough into a flat disk.
The dough will make four 12-inch pizzas, or you can use it to make two 18in pizzas.
To cook the pizza preheat the oven to 550 degrees and place the pizza on a pizza pan or on a preheated pizza stone for 10-12 minutes.
When fully cooked, the crust should be slightly golden the the cheese should be melted.
