Low Carb Pizza Panini. Short Rib, Brie and Ricotta Pizza with Caramelized Onions - The Hopeless Housewife - The Hopeless Housewife. Short Rib, Brie and Ricotta Pizza with Caramelized Onions This recipe came to me in the middle of the night and sometimes when that happens it’s a disaster in the kitchen the next day when I’m trying to figure out how to make it all work. This is definitely not one of those times. Short ribs are one of those things…if you make them right…oh baby. And if you make them wrong…oh boy. I would rather eat an old shoe than try to gnaw on a bad short rib.
10 paths to painless pizza-making. As you may have noticed, we’re kind of into pizza in the smitten kitchen.
I mean, just a little. I can’t help it–in my mind, it combines the best things on earth: homemade bread, charred-edged ingredients, pairing well with a green salad and wine, and–the way I make it, at least–it never feels like a heavy meal. Every time I post about pizza, I answer at least five or seven of the same ten questions in the comments, so I thought that it was time to create a FAQ on the topic that will hopefully answer all of your questions (feel free to ask additional ones in the comments) in one tidy URL. Consider this a primer for the new pizza recipe I will tell you about next. Like the bread-making tips I shared way back in the newborn days of this site, my point of these are not to fill your head with reminders and cautionary tales that will cause you more worry when you get into the kitchen–there are enough sites that do that, I know that for many people, anything yeast-based is scary enough. 1. 2.
Pizza with bacon, onions and cream. I am busted.
Someone figured out that I made this over a week ago and have been holding out on you and called me out on it. Guilty as charged. I know nobody will believe me, but I swear, sometimes I just come up blank. I keep trying to figure out how I can convince you that you should make this now, right now, but I’m having a hard time. It’s January, after all, the month of absolving (oneself of having eaten a lot bacon) and resolving (to stop eating so much bacon), and I suspect that the last thing people want to be taunted with is a homemade pizza, creamy tangy base, lightly caramelized onions and thick crunchy salty smoky-sweet — that’s right — bacon lardons. Truffled Fontina and Mushroom Pizza. A little bit of truffle oil adds a touch of decadence to this extremely quick and easy meal.
I always have a small bottle in my pantry to instantly elevate pasta dishes and crostinis, but I must say drizzling it over this pizza is probably the best use I’ve made of it so far! Four ingredients and a few minutes is all you need to put together this crisp masterpiece. I’ve used sliced cremini mushrooms though you could easily make it even more special by adding some wild ones and even rehydrating dried porcinis which I bet would work out really well here.
As for the cheese, Fontina is worth seeking out as it melts like a dream and its earthy, boldly fruity taste is the perfect companion to any types of mushrooms. Taleggio would also be a good candidate. Truffled Fontina and Mushroom Pizza Put a large heavy baking sheet (17 by 14 inches) on lowest rack of oven, then preheat oven to 475°F. Slide dough (still on parchment) onto hot baking sheet. French Bread Pizza. When it’s pizza night in your house and you want something quick, French Bread Pizza is the answer!
It’s impossible to grow up in Chicago without trying some of the best pizza out there. I’ve had my fair share, that’s for sure, everything from Lou Malnati’s and Giordano’s to our favorite local pizza place called Angelo’s. And despite being surrounded by some of the best pizza available, pizza night in our house is often times the homemade kind. Now, it all honesty, it would probably be imposible for me to actually get sick of pizza.
Even if I had the same crust/topping combo time after time after time. English muffin pizzasThin crust dough, made from scratchFrench bread pizzas These little French Bread Pizzas that we recently enjoyed are a great alternative to traditional pizza because they are quick! Pizza night happens quite frequently around here, at least 2 times per month. Note: This recipe is more of a method. Prep Time: 5mn Cook Time: 12mn Total Time: 17mn. Ham and Swiss Potato Pizza: Improv Challenge. Well folks, it's Improv Challenge time once again. March's theme ingredients were potatoes and cheese. I went through a lot of ideas before I came up with this "pizza. " I use the term loosely. There is nothing Italian about this and there is no sauce.
However, the potatoes made a sturdy enough crust that I could pick up a slice of this and eat it like pizza. Before I get too far into this post, I want to invite any and all to join us in future Improv Challenges. So back to this pizza that isn't pizza. Actually, it was really delicious. Ham and Swiss Potato Pizza: 2 potatoes, grated 1/4 cup ham, cut into small pieces 1 1/2 cups grated Swiss 1 tsp dried thyme or majoram or summer savory 1/2 tsp onion powder In an oven proof skillet (cast iron is great), press grated potatoes to form a crust.
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