Pizza & Pitcher Night: Week 1

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Pizza and pitcher night is a tradition at our house, dating back to when we indulged in Monday night $8 pizza and beer specials at our college bar The Green Door. P&P was always a way to get through tough Mondays, hang out with friends, and have an easy, tasty dinner. Pizza night has since moved to Tuesdays, become homemade, and now includes a weekly neighborhood pizza night–everyone brings their own to share!. This week, and every Wednesday, we will give you some topping ideas, with a dough recipe soon to follow. Snack on roasted peanuts while you make your pizzas, with a few healthy glasses or a growler of beer, sharing with friends! This week, we are drinking Burley Oak’s Sour Trip. From the land of pleasant living, Jake & Caiti

Each pizza serves 2, generously.


 

Sweet Summer Mole Pizza

Ingredients 

  • One homemade or pre-made pizza dough
  • Mexican mole sauce, about 2-3 tbsp
  • 3/4 cup mozzarella cheese
  • Thin slices of nectarine
  • 2 tbsp caramelized red onion
  • 3 garlic cloves, sliced
  • thinly grated parmesan cheese

Instructions

Preheat oven to 500 F.

Spread your dough carefully across a slightly greased cast iron skillet between 10-12″ in diameter, making sure not to break the crust. (You can also use a pizza stone or a perforated pizza baking sheet at the same baking temperature and time, just omit the preheating step). Form a small crust and trim an extra dough, if there is any.

Spread the sauce thinly across the pizza until it is coated. Use the back of a spoon to create a layer that is fairly thin, but doesn’t leave any area of the crust very exposed. Too much sauce may prevent your crust from firming up, but you want to make sure it packs a flavorful punch!

Put the mozzarella cheese on your pizza in another thin layer- liberally cover the surface of the sauce, but it’s ok if sauce shows through. The cheese will melt and spread out.

Add the garlic, nectarine, and caramelized onion evenly over the pizza. I recommend pressing a paper towel lightly on the nectarine slices to absorb a little extra moisture. For caramelized onion, sauté 1/2 cup sliced red onion with 1/2 tbsp butter for about 30 minutes over low heat, stirring occasionally. After about 15 minutes, add a pinch of brown sugar and a pinch of salt to the onions while they continue to cook. You can also increase this condiment to make a larger quantity for future pizzas!  Top with grated parmesan.

Place the cast iron on a large burner on the stove and turn the burner on to high heat. Watch carefully- when the bottom of the pizza begins to steam (this probably won’t take more than 2 minutes), turn the burner off and move the cast iron into the preheated oven. Bake for 12-14 minutes, until crust is golden brown and firm.

After you take the pizza out of the oven, use a spatula to slide the pizza onto a cooling rack for 5-8 minutes, until the cheese and crust have cooled enough to start to set. Now you can cut the pizza, and enjoy!

 


 

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“Classic” Green Door Pizza

Ingredients

  • One homemade or pre-made pizza dough
  • 2 tbsp red sauce, preferably a little spicy
  • Pepperoni
  • 3/4 cup mozzarella cheese, grated
  • 2 tbsp button mushrooms, sliced and sauteed for 2 minutes
  • 1 tbsp jalepeno slices (optional)
  • 1 1/2 tbsp ricotta cheese

Instructions 

Preheat oven to 500 F.

Spread your dough carefully across a slightly greased cast iron skillet between 10-12″ in diameter, making sure not to break the crust. (You can also use a pizza stone or a perforated pizza baking sheet at the same baking temperature and time, just omit the preheating step). Form a small crust and trim an extra dough, if there is any.

Spread the sauce thinly across the pizza until it is coated. Use the back of a spoon to create a layer that is fairly thin, but doesn’t leave any area of the crust very exposed. Too much sauce may prevent your crust from firming up, but you want to make sure it packs a flavorful punch!

Put the mozzarella cheese on your pizza in another thin layer- liberally cover the surface of the sauce, but it’s ok if sauce shows through. The cheese will melt and spread out.

Add the pepperoni, jalepeno, and mushrooms evenly over the pizza. I recommend sauteing the mushrooms for about three minutes over low heat with some olive oil to draw out their moisture. Top with small dollops of the ricotta cheese.

Place the cast iron on a large burner on the stove and turn the burner on to high heat. Watch carefully- when the bottom of the pizza begins to steam (this probably won’t take more than 2 minutes), turn the burner off and move the cast iron into the preheated oven. Bake for 12-14 minutes, until crust is golden brown and firm.

After you take the pizza out of the oven, use a spatula to slide the pizza onto a cooling rack for 5-8 minutes, until the cheese and crust have cooled enough to start to set. Now you can cut the pizza, and enjoy!


 

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Ricotta, Anchovy, and Pickled Veg

Ingredients 

  • One homemade or pre-made pizza dough
  • 3 tbsp ricotta cheese
  • 1 1/2 tsp horseradish sauce
  • 1 tbsp anchovies
  • 2 tbsp pickled sweet peppers or banana peppers
  • 1 tbsp pickled onion

Instructions

Preheat oven to 500 F.

Spread your dough carefully across a slightly greased cast iron skillet between 10-12″ in diameter, making sure not to break the crust. (You can also use a pizza stone or a perforated pizza baking sheet at the same baking temperature and time, just omit the preheating step). Form a small crust and trim an extra dough, if there is any.

Spread the ricotta thinly across the pizza until it is coated. Use the back of a spoon to create a layer that is fairly thin, but doesn’t leave any area of the crust very exposed. Too much sauce may prevent your crust from firming up, but you want to make sure it packs a flavorful punch! Sprinkle the horseradish around the pizza so it is evenly dispersed.

Add the anchovies, pickled peppers, and pickled onions to the pizza.

Place the cast iron on a large burner on the stove and turn the burner on to high heat. Watch carefully- when the bottom of the pizza begins to steam (this probably won’t take more than 2 minutes), turn the burner off and move the cast iron into the preheated oven. Bake for 12-14 minutes, until crust is golden brown and firm.

After you take the pizza out of the oven, use a spatula to slide the pizza onto a cooling rack for 5-8 minutes, until the cheese and crust have cooled enough to start to set. Now you can cut the pizza, and enjoy!

 

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