ENGLISH MUFFIN PIZZAS

Never underestimate the power of English Muffin Pizzas for dinner!  Your kids will love making their own and adding any special toppings they love!!  These are beyond simple...perfect for a Monday night dinner! Or Tuesday night, or Wednesday night....you get the idea!

1. Toast English muffins in the toaster to crisp.
2. Top with sauce, shredded cheese and any toppings you like.
3. Bake at 375 a few minutes, just until the cheese is bubbly!

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UDI'S PIZZA CRUST-MMMMM!!!!

UDI'S THIN STYLE CRUST PIZZAS ARE AWESOME!!!!  I BAKED MINE RIGHT ON A PIZZA STONE AND THEY CAME OUT SUPER CRISP AND DELISH!!!  WE EVEN TOPPED THEM WITH COLD MOZZARELLA ON TOP OF THE HOT CHEESE.  IN COLLEGE, THIS WAS CALLED "COLD CHEESE PIZZA" AND WAS ALLLLLL THE RAGE!!! THE COMBO OF HOT AND COLD IS AMAZING!!! 

HERE IS THE PIZZA SAUCE I MADE:
1 28-OUNCE CAN SAN MARZANO WHOLE TOMATOES
1 28-OUNCE CAN SAN MARZANO CRUSHED TOMATOES
1 ONION PEELED AND CUT IN HALD
4 T. BUTTER
COMBINE ALL IN A POT, BREAKING U WHOLE TOMATOES.  COOK PARTIALLY COVERED ON A SIMMER FOR 45 MINS OR UNTIL THICKENED.

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SUPER FUN INDIVIDUAL PASTA PIZZAS!!!

LAST WEEK I MADE RIGATONI ALL VODKA PIZZA WITH A HOMEMADE CRUST! MMMM!!!! I KNOW MANY OF YOU WOULD PREFER AN EVEN EASIER AND QUICKER WAY TO ENJOY THIS PIZZA! HERE IT IS! USE PILLSBURY PIZZA CRUST, WHIP UP SOME PASTA AND TOSS IT WITH YOUR FAVORITE SAUCE!  ADD SOME CHEESE AND VOILA!  PASTA PIZZA....THE BEST!  I MADE 2 INDIVIDUAL PASTA PIZZAS FOR MY KIDS BUT YOU CAN ALSO MAKE ONE LARGE PASTA PIZZA!!! SUPER FUN DINNER!

INGREDIENTS:
PILLSBURY PIZZA CRUST
PENNE, COOKED & TOSSED WITH YOUR FAVORITE SAUCE
SHREDDED MOZZARELLA CHEESE

INSTRUCTIONS:
LINE ONE LARGE PAN OR 2 MINI PANS WITH PARCHMENT.  PRESS CRUST INTO PAN(S) AND PREBAKE ON A PIZZA STONE AT 400 DEGREES FOR 8 MINUTES. REMOVE FROM PANS AND TOP WITH PASTA AND CHEESE.  BAKE AN ADDITIONAL 8 MINUTES.

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CAULIFLOWER PIZZA CRUST!

WHEN I READ ABOUT THIS RECIPE, I COULDN'T WAIT TO TRY IT. I THOUGHT, REALLLLYYYY???? I COULDN'T IMAGINE TRANSFORMING CAULIFLOWER INTO A PIZZA CRUST OF SOME SORT. WELL, IT WORKED! IT WAS DELISH! HUBBY COULDN'T EVEN GUESS IT WAS CAULIFLOWER! THE TRANSFORMATION WAS THAAAAAT GOOD. I THINK THIS RECIPE BEGAN IN THE WORLD OF "LOW CARBING" BUT IT'S JUST PERFECT FOR THE GLUTEN FREE WORLD AS WELL. HOPE YOU GIVE IT A TRY-LET ME KNOW WHAT YOU THINK IF YOU DO!

CAULIFLOWER PIZZA CRUST

1 cup cooked, riced cauliflower (USE A RICER OR I HAVE READ SOME PEOPLE USE A FOOD PROCESSOR! I WILL TRY THAT METHOD NEXT TIME)
1 egg
1 cup mozzarellA cheese (I USED SHREDDED MOZZARELLA/PROVOLONE COMBO)

PIZZA SAUCE OF YOUR CHOICE

MORE SHREDDED CHEESE PLUS ANY TOPPINGS YOU LIKE

Preheat oven to 450 degrees F.

SECRET IS IN GREASING YOUR PARCHMENT VERY WELL. PAM SPRAY DID NOT WORK WELL ENOUGH FOR THIS. GENEROUSLY OIL A ROUND PIECE OF PARCHMENT WITH OIL AND WIPE OFF EXCESS SO IT DOESN'T LEAK OFF SIDES IN OVEN.

In a medium bowl, combine cauliflower, egg and mozzarella. Press evenly on the parchment.

I baked mine directly on a pizza stone at 450 degrees for 12-15 minutes (15-20 minutes if you double the recipe).

Remove the pan from the oven. To the crust, add sauce, then cheese and toppings.

Place under a broiler at high heat just until cheese is melted!

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RIGATONI ALLA VODKA PIZZA!!!!!

 START WITH YOUR HOMEMADE CRUST. THIS IS A GLUTEN FREE CRUST. YOU COULD ALSO USE PILLSBURY CRUST!

 BOIL UP YOUR HOMEMADE RIGATONI (OKAY, YOU CAN USE STORE BOUGHT TOO!!!)

 BAKE UP YOUR CRUST SO IT'S NICE AND CRISPY!

 TOP IT WITH YOUR RIGATONI ALLA VODKA

 ADD SOME CHEESE AND PUT IT IN THE OVEN!

 7 MINUTES LATER IT'S READY!

 CUTS PERFECTLY!

 SLICE FOR YOU?

 MMMMMM!!!!
 
OPEN WIDE!


STEP 1: USE PILLSBURY CRUST OR MAKE PIZZA DOUGH
2 cups "Cup 4 Cup" gluten free flour
1 tablespoon rapid rise instant yeast
1 teaspoon sugar
3/4 teaspoon kosher salt
3/4 cup warm water (about 105 degrees F)
3 tablespoons extra-virgin olive oil

1. In a mixer, beat flour, yeast, sugar, and salt.

2. Add the 3 tablespoons of olive oil and the water in a stream until a ball begins to form.

3. Place the ball of dough in a bowl that has been drizzled with olive oil. Turn the dough to coat it. Cover the bowl with plastic wrap and let rise 1 hour in a warm place.

4. After the dough has risen, press into a disk and park in the fridge until ready to use-at least 45-minutes.

5. Press dough into a parchment lined pizza pan. I used one with holes on the bottom for extra crispness! Build up the sides for the crust and thin out the center. Use a fork to make tiny holes on bottom and rub olive oil all over the crust. Bake in a 425 degree preheated oven in the pan for 10 minutes on a baking stone. Remove from the pan placing the pizza directly on the stone for 5 more minutes. Remove from the oven. Add pasta mixed with the sauce (recipe below) and shredded cheese. Return to the oven for about 7-10 minutes until the cheese is all melted.
crust recipe adapted from bon appetit

Alla Vodka Sauce 

MELT 4T. BUTTER, ADD 1 CHOPPED ONION AND 6 CLOVES CHOPPED GARLIC. ADD 2 CANS CRUSHED TOMATOES (28 OUNCES),  1 C. HEAVY CREAM, 1/2 C. PARMESAN CHEESE, SALT/PEPPER.  COOK 45 MINS ON A LOW SIMMER PARTIALLY COVERED. (OPtional: add 2/3c vodka-we actually leave it out-i know, i know but it's just as yummy without it lol)

MIX THE SAUCE WITH STORE BOUGHT PASTA OR HOMEMADE.  IF MAKING GLUTEN FREE HOMEMADE, CLICK HERE FOR MY RECIPE!

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Buffalo mozzarella, artichoke and lemon pizza - a great idea for the weekend

Mark Bittman is trying to convince people to make pizza at home and his argument is that not only is it budget-friendly but the pizza also tastes better – I have got to agree with the guy. :)
The last time I ordered pizza at my house was nearly 7 years ago and so far we haven’t missed it – actually, to be honest, the pizzas we ate at other people’s homes (because I am the only “crazy person”

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Nigella's crustless pizza

I went to the movies the other day to watch "Immortals" just because of Tarsem Singh; his work is so visually unique and fantastic that even if I hadn’t known he was the director I would have guessed it just by watching the very first scene of the movie. I did not like “Immortals” that much – bad casting (except for the fabulous John Hurt) and bad script; but again, visually striking.

Now,

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