Category Archives: Pizza

Italian Easter Pie

ProciuttoA Lot of EggsPie CrustMozzarellaRicottaPecorino Romano
Cheese & Meat MixEggMeat, Cheese, EggInto the CrustDSC_1030Top Crust
Pizza RusticaSoppresatta

Italian Easter Pie, a set on Flickr.

A traditional Italian Pie served on Easter – also known as Pizza Rustica. They’re all similar in the fact that it’s meat and cheese baked into a crust. The differences lie in the type of meats and cheese used and the crust it’s baked in. This is a simple version that features ricotta, mozzarella, pecorino Romano, soppressata, dry sausage, prosciutto, and is baked in a pie crust. Very tasty, easy, and makes a great addition to the Easter spread.

..Happy Easter..


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Grilled Flat-bread

It’s 100 degrees outside and the last thing I’m doing is cranking the oven to 500 to bake a loaf of bread. So to me that translates to another excuse to use the grill. Plus, grilled flat-bread is a lighter twist to the usual rustic style bread I bake up on the regular. Best part…no stone!  Cook these directly on the grill grates!

Prep time: 30mins (after dough has been made)
Grill time: ~6mins

Get yourself:

  • Batch of bread dough
  • Sea salt or Kosher
  • Cracked black pepper
  • .25C Olive oil
  • Basting brush
  • Spray oil
  • Parchment paper
  • Tongs

Let’s get it poppin’

Form dough balls into 6-8oz balls and let rest covered for about 30mins

Preheat grill on high while dough rests

Flour your surface and flatten out dough into a round, size does not matter…

…neither does shape…

I made these two ways:

1) Hand method – best results: soft, airy, and fluffy

2) Rolling pin – Not so good: chewy and dense

Roll ’em out, not too thin or they will be cracker-y

You want them to be thick enough to puff up a bit on the grill…

…soft and fluffy is texture we are going for

Line sheet pan with parchment and brush with a little oil

Lay dough on top and brush with oil

Sprinkle with sea salt and pepper

Pattern…parchment, oil, dough, oil, parchment, repeat

Make sure the dough is not holding any pools of oil…

…or you will experience great conflagration…

Grill grates should be smoking hot…

Quickly – shut off flame, spray grates with spray oil like Pam olive oil…

…turn flame back on to medium high

Grab the parchment and slap the dough onto the grill…

…peel the parchment back

If you feel you might destroy the dough doing this than I recommend you…

…roll out the dough rounds and grill one at a time using a pizza peel to transfer dough to grill

Grill for a few mins on each side

Flip and grill for a few more mins

Keep knockin’ ’em out and stack the flat-breads as they come off the grill

Serve warm on the side of whatever you happen to be eating…

…everything goes with grilled flat-bread…

…yum…

Here’s another version I did…

This one is the pizza peel version that I mentioned above…

Either way is off the hook

Enjoy!

Focaccia 2 Ways

It’s Friday night. You cooked all week and you’re probably looking for something uncomplicated to cook tonight.

[enter stage left] Focaccia

[shocked audience] But Focaccia, you are boring compared to Pepperoni pizza!

[an insulted Foccacia] How dare you say this! I am far better than a greasy slice of pizza. I have depth of flavor, I’m voluminous, I smell fantastic, and I can wear almost anything.

[pondering audience] Well, if you are so much better than why don’t we see more of you?!

[defensive Focaccia] Ah! You see, my dear peoples, you are afraid to embrace me. You say I am hard to understand, “Is he a bread or is he a pizza?!”  You misjudge me as being fickle and cumbersome. You say I’m a bit of a prima donna because I like to be gently massaged with oil then baked in a pan . My friends, these are shameful lies! Please know I am not who you have painted me as. I beg you to see past these misconceptions and accept me for the easy, versatile,  and delicious food that I am.

[confused audience] Ummm…OK, but seriously, what are you a bread or a pizza?!

[fed up focaccia] Simpleton’s!

[audience storms stage; Focaccia makes a run for it; screams heard in the distance]

Before you get started, click here for a refresher on making dough.

Apply the same dough making techniques, except use the slightly modified recipe below.

You can easily halve the recipe

Focaccia Dough
Inspired by ABin5
  • 6C AP flour
  • 2 1/4C lukewarm water
  • 1 1/4T active dry yeast
  • 1 1/2 tablespoons salt
  • 3/4T Sugar
  • 1/4 cup extra virgin olive oil + 2T
  • 8 Cloves roasted garlic mash (optional)

Here’s what you’re going to do:

  • Whip up a batch of this dough and let it proof until it doubles in size
  • Punch it down
  • Cut off 1lb portions (I made two and stored the rest of the dough in the fridge)
  • Form the dough into balls; dust with a little flour
  • Let rest in oiled pan for ~20mins

Caramelized Onion & Rosemary Focaccia

  • 1lb Dough ball
  • .5 Onion sliced into strips
  • 1T Dried Rosemary
  • 2T EVOO
  • Sea salt and cracked pepper

Brush a 9″ nonstick round pan with 1T EVOO

Plop your dough in and roll it around in the oil

Let dough rest for 20mins

Chop half an onion into strips

Add 1T of oil to frying pan, add onions, fry over medium-high heat

Toss…it’s fun

Onions are done when they turn a light golden brown

Don’t over-cook, they will caramelize in the oven

Spread the dough out to fill the pan

Use your fingers to make indentations into the dough

Top with the onions, don’t smother

Sprinkle with rosemary, sea salt, and cracked black pepper

Bake in a 375F oven for ~30mins

Dough will poof up in the oven

Focaccia is ready when it’s golden brown

Fresh Mozzarella Focaccia

  • 1lb Dough ball
  • Pizza sauce
  • 6oz Fresh mozzarella sliced
  • Salt & Pepper

Bake focaccia with a little bit of sauce in a 375F oven

Take it out when it doubles in size, ~20mins

Top with fresh mozz and a little more sauce

Pop in oven for ~5mins

Cheese should be melted

Carefully remove from pan

Let cool a little bit

After you stop staring at this pic…

Go make some and dig in!

Mangia, mangia!!