Tag Archives: homemade pizza

Pizza Week: Pepperoni Rolls Two Ways

Pizza Week Calzones - Cut - Vertical

It’s hard to compete with pizza places – they’re fast, cheap and sometimes a little too convenient, if you know what I mean. How does any parent compete with a $5 pizza from Little Caesar’s? We can’t, really. But we CAN make easy pizzas at home. Are these going to pass for gourmet? No way! But that’s not what I’m going for here. For Pizza Week, I’m shooting for quick and easy.

TIP: I use frozen bread dough. You can make your own, but I’m a confirmed yeast slayer so prepared frozen dough works for me. To thaw it more quickly on a cold day, spray the inside of a gallon zip bag then insert 2 loaves of frozen dough and seal the bag shut. Place the bag on an electric heating pad turned to high heat and cover the dough & heating pad with a thick towel. Every once in a while, check to see how it’s progressing and flip the bag over.

Once the dough is soft and warm, flour your cutting board or work surface. I always get excited when a board gets floured. A myriad of warm and wonderful goodies begins right here.

A Floured Board - Inside NanaBread's Head

Place your bread dough onto a floured board, and using your fingertips, gently press the dough into a rectangle (roughly 8″ x 12″). Cover it with a lightweight kitchen towel and allow it to rest for 10-15 minutes. When it is well rested, grab a rolling-pin and roll the dough into a larger rectangle (about 12″ x 18″).

Pizza Week - Bread Dough

I like a simple sauce on my pizza, so a small can of tomato sauce with Italian herbs & spices blended in is perfect for me. I usually throw in a little garlic salt and hot chili flakes, as well as an extra pinch of dried oregano, but that’s optional. When you’re ready to assemble, lay out your toppings and get busy. Here’s how I put together an easy Pepperoni & Mushroom Calzone.

Pizza Week Calzones - Collage

Top to Bottom: a little sauce, provolone, pepperoni, button & baby bella mushrooms sauteed in butter, Italian 5-cheese blend & parmesan; stretch out the sides of the dough & cut with pizza cutter; pinch together ends, brush with olive oil (or see below) & bake until golden.

Want to blow your family’s mind? Melt half a stick of butter, throw in a little garlic salt & oregano and then brush it all over the top of your calzone just before you pop it in the oven. Bake until golden brown, then remove from the oven and allow it to cool for 5-10 minutes before slicing. Soft, gooey pizza has to be one of the greatest things to ever come out of an oven. Can I get an amen?

Pizza Week Calzones - Vertical

Pizza Week Calzones - Cut - Horizontal

Okay… so everyone loves pizza, but sometimes we don’t have time to make bread dough or wait for it to rise. Here’s my second version of quick pizza rolls – wonton-style. These could not be simpler. You’ll need a package of wonton wrappers (produce section), a package of string cheese, a package of pepperoni, a small bowl of water and a frying pan with about 3/4″ of canola or vegetable oil.

Pizza Rolls - Wonton Style - Collage

The key to these is that small bowl of water. Use the water to ‘paint’ the edges of the wonton wrappers. It acts as glue and causes the cornstarch coating on the wrappers to seal these puppies shut, which is really important when you drop them into hot oil. If yours start to peel open again, just dip your finger in water and stick it back together again. Fry in hot oil (325F) until golden brown, then remove to paper towels to cool. Presto! Pizza Rolls!

Pizza Rolls - Wonton-Style & Ready to Serve
I like to serve these with warm marinara. Again, I usually toss in some oregano and chili flakes. I like my marinara zippy. If you like your cheese ooey and gooey, just microwave these for 30-45 seconds just before serving.

Pizza Rolls - A Perfect Bite

Ready for MORE pizza? Check out our merry band of Theme Weavers and their gooey contributions to Pizza Week:

Monday:
Carrie @ Bakeaholic Mama – Pizza Dough & a King Arthur Flour giveaway

Tuesday:
Kat @ Tenaciously Yours – Zorbaz Taco Pizza
Kirsten @ Comfortably Domestic – 30-Minute Cornmeal Pizza Crust

Wednesday:
Megan @ Country Cleaver – Proscuitto & Pear Pie
Madelyn @ La Petite Pancake – Tangy BBQ Chicken Pizza

Thursday:
Beka @ Kvetchin’ Kitchen – Clam & Bacon Pizza
Monica @ The Grommom – Pesto & Roasted Veggie Pizza on Gluten-Free Crust

Friday:
Jeanne @ Inside NanaBread’s Head – that’s me!
Lauren @ Climbing Grier Mountain – Caramelized Onion, Sausage, and Barbecue Pizza with Ranch Dressing
Kirsten @ Comfortably Domestic – Greek Pizza

PizzaWeekBadge

Honorable Mentions: The following are blog posts I’ve drooled over on other blogger’s websites. While not a part of our Pizza Week shenanigans, they are definitely worth a mention.

Megan @ Country Cleaver – Carnitas Pizza with Mango Margaritas

Carrie @ Bakeaholic Mama – Jalapeno Popper Buffalo Chicken Pizza

Lauren @ Climbing Grier Mountain – Pot Roast Naan Pizza with Caramelized Onions & Fontina

Anne @ From My Sweet Heart – Sausage, Egg & Cheese Breakfast Pizza

Michelle @ Brown-Eyed Baker – Pizza Dip

Christina @ Dessert For Two – Chocolate Raspberry Dessert Pizza

Bev @ Bev Cooks – Simple Tandoori Chicken Naan Pizza

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Loaded Veggie Pizza (& I mean loaded!)

Veggie Pizza - Inside NanaBread's Head

Ever been so sold on a certain brand you start to think of yourself as a rabid brand loyalist? Well, I have become obsessed with DeLallo. You may remember a certain post for homemade pimento cheese? Well, those piquillo peppers were so glorious, I decided to branch out and try other items. To the extent that I made a total veggie power pizza with some of their line. And you know what? Their other products live up to the piquillo pepper hype.

Here’s what I bought from the DeLallo line this week:
1.) can of artichoke hearts
2.) jar of sun-dried tomato bruschetta
3.) jar of basil pesto in olive oil
4.) jar of pine nuts
5.) yet another jar of piquillo peppers

I know… I’m out of control. But stay with me, because the pizza was awesome.

In addition to the DeLallo goodies, I also picked up:
1.) fresh baby spinach
2.) fresh button mushrooms
3.) an orange bell pepper
4.) a purple onion
5.) a small tub of ricotta cheese

Secret foodie confession: I keep frozen pizza dough in my freezer at all times. The type I buy is just a frozen dough ball in a bag from my local HEB grocery store. I keep both the whole wheat and traditional white on hand. And not just for pizza. If you thaw it out and let it rise, it can double as breadstick dough, cinnamon rolls, etc. Pretty versatile stuff, really.

So for this pizza, I thawed out a ball of the whole wheat and let it rise while I baked cookies. (More on that later, but it involves an on-line bake sale coming up later this month for which I am making cherry almond shortbread cookies dipped in chocolate. Break out your wallets, kids. You’re going to want to bid on these.) Here’s how the pizza baking went down.

First, I rolled out the whole wheat dough and baked it for 10 minutes, brushed only with olive oil, to prevent it from getting soggy, then I layered on a schmear of pesto, some sun-dried tomatoes (drained) and mushrooms sautéed in chili oil.

Veggie Pizza - pesto, sun-dried tomatoes & mushroom layer

Next came a layer of fresh spinach, some sliced purple onion and the chopped & drained artichoke hearts. For the record, I L-O-V-E love artichoke hearts.

Veggie Pizza - spinach, purple onion, artichoke hearts

But wait! There’s more! Next, I got artsy with my orange bell pepper and roasted piquillo peppers. Yes, I play with my food. :) The Complete Package walked into the kitchen just as I finished laying on the peppers and said “this is going on the blog, isn’t it?” Psssh, what do you mean? All my food looks this good! Okay, whatever. Yes it’s for the blog, smartass. Still, it’s pretty!

Veggie Pizza - orange bell pepper & piquillo peppers

And then, just when you’re thinking “Holy craptastic veggie goodness! What else could she possibly add?” I threw on some ricotta cheese seasoned with oregano, basil, garlic salt & red pepper flakes, some pine nuts I toasted in a skillet, and a drizzle of extra virgin olive oil. Looks good, doesn’t it?

Veggie Pizza - seasoned ricotta, pine nuts & olive oil

I know what you’re thinking, and you’re right. That’s a whole lotta veggie. But we’re not done yet. You gotta pop that beast into the oven and bake at 425F for 25-30 minutes. I like to bake mine on a Silpat mat for an extra crispy crust. When the ricotta and pine nuts start getting brown around the edges, it’s done.

Veggie Pizza - just out of the oven

Yeah, baby… that’s the good stuff. Now you have to let it sit for 5-10 minutes to settle down a little. Then, cut that puppy up and dig in!

Veggie Pizza - Dig in!

Boom. Done. Blow it up! For the record – it was delicious, we didn’t miss the meat, and it has completely solidified my deep and abiding love for all things DeLallo. Rabid. Brand. Loyalist. And not ashamed. Do you have a favorite brand or brands that you can’t live without? Please leave a comment and share. You never know what might spur my next food obsession!

Please Note: I am not in any way compensated by the DeLallo Foods Company. I am (as I have stated) just a loyal lover of their products who is dead set on converting the rest of the world. Amen.

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Filed under Food & Recipes, Things I Love

Lazy Day Dinner: Easy Pizza at Home

Thrown together in minutes, this lazy day pizza is a must have.

The Complete Package was traveling last week, and when he travels I usually eat things like Honey Nut Cheerios for dinner. Hey, don’t knock it until you try it. They’re delicious. But after a while, even cold cereal can’t hold my attention. So what do you make when it’s 103F outside and you don’t want to spend hours in a hot kitchen? How about easy homemade pizza? Works for me!

I started with a ball of frozen pizza dough in its whole wheat version.

Frozen pizza dough – it’s the key to quick homemade pizza

Just spray a mixing bowl with Pam, drop in the frozen pizza dough, give the dough ball a quick spray to keep it from sticking, and cover the bowl in plastic wrap. I like to secure the plastic wrap with a large rubber band. Better safe than sorry, I always say. For a rapid thaw at summer temps, place it on your back porch (out of the reach of kids and pets) for approximately 30 minutes. If you’re making this for dinner, you can let it rise on your kitchen counter all day.

While the dough is thawing, I like to prep the rest of my toppings. For this pizza, I browned one package of my favorite breakfast sausage in a skillet. I like to break it up with a wooden spoon and stir it frequently until done. If it’s too greasy, drain the cooked sausage on paper towels, pour most of the grease off and return the skillet to the stove.

Next, I make my own pizza sauce. It’s easier than you think. Really. In the same skillet, brown half a small onion (chopped) and 3 cloves of garlic (minced) in about 1 tablespoon of the sausage grease. Once the onion starts to become translucent, add one 15-ounce can of pureed tomatoes. Toss in 1/8 teaspoon of ground oregano and 1/4 teaspoon of dried basil. Allow the mixture to simmer for 5 to 10 minutes to thicken, then add salt and pepper to taste. If you like a little spice, throw in a pinch of red pepper flakes. That’s how I roll.

Homemade pizza sauce – it’s easier than you think & tastes better, too.

Once your dough is thawed and risen, spray a cookie sheet or 13″ x 9″ baking pan, then gently press the dough into the pan. You can roll it; I use my fingers.

Look at that gorgeous dough. You’d never guess it’s store-bought.

Using a spatula, spread as much or as little pizza sauce as you like then top with the sausage, some grated parmesan cheese, and a nice layer of sliced provolone.

Building the pie – the only thing missing is the provolone. Yum!

Bake at 425F for 15-20 minutes, or until the cheese begins to brown on top. Remove from the oven and allow to cool for 5 minutes before cutting & serving.

Thatsa’ one pretty pizza pie!

Feel free to change up the toppings to your preference. The options are literally endless – pepperoni & sauteed mushrooms, leftover grilled chicken & spinach, summer veggies, leftover steak, Canadian bacon & thinly sliced onions, meatballs (sliced or cut in half). Heck, you could even substitute alfredo sauce, buffalo sauce, or BBQ sauce and get really creative! The point is that a good frozen pizza dough and a quick homemade sauce can turn any homemade pizza pie into a treat in mere minutes. So what are you waiting for?

Sorry. This one’s for me. Go make your own pizza. Shoo!

And if you like to multitask meals like I do, save that leftover pizza sauce.

Yes, there will be leftover pizza sauce. You will not want to waste it.

Grab a bag of frozen fully cooked meatballs from your local grocery store and a package of frozen French baguettes. They make another great meal in minutes.

Yet another reason I love my local HEB grocery store.

Throw the meatballs in a baking dish and cover with foil. Place the baguettes on a baking sheet. Heat your oven to 400F, then put the meatballs and bread in to bake. The baguettes are ready when they’re toasty on the outside and soft and warm on the inside. Both should be ready in about 20 minutes. To assemble, microwave the sauce until hot and smear a generous amount into the baguettes. Toss in enough meatballs to fill them and top with a slice of provolone cheese. Presto – a second quick & easy dinner in about 30 minutes.

Do you plan meals that multitask? If so, what is your double-duty favorite?

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