Enjoy a cozy pizza night in with this easy Homemade Pizza Dough. Just add your favorite toppings!
Growing up, it was pizza night every Friday night at my house. Living in the NJ/NY area, I grew up eating delicious slices of pizza. When I went to Rhode Island for college, I was in for a rude awakening. Sorry, RI – your pizza just does not compare. I even tried deep-dish pizza a few months ago when I was in Chicago for FNCE. It was good, but still, NJ/NY pizza wins overall. (well.. according to me)
I’ve bought the pre-made pizza dough in the refrigerated section of the grocery when I wanted to make pizza at home, but it always becomes tough when rolled out leaving a thin, dense crust.
I enjoy baking, but I admit not the best baker, mainly because I don’t like measuring precisely and also I’m not patient. Like waiting for the dough to rise, I was tempted to keep sneaking a look to check the progress. Plus, baking with yeast can be tricky.
I recently made two batches and my family came over and we all made our own personal pizzas. It’s a fun meal to get everyone involved.
Turn leftovers into something brand new like this Butternut Squash and Kale Pita Pizza. Disclosure: By posting this recipe I am entering a recipe contest sponsored by Toufyan Bakeries and am eligible to win prizes associated with the contest. I was not compensated for my time.
This recipe was inspired by leftovers and of course Toufyan Bakeries. Adrian and I like to watch Chopped and anytime I have a refrigerator full of leftovers, I pretend I am on an episode. In this mystery basket, the items that I had to work with was leftover roasted butternut squash, an already baked sweet potato, and kale that was on its last legs.
I utilize pitas for pizzas often as they are the perfect size for a personal pie. Toufayan Bakeries uses old-world recipes with only top quality, wholesome ingredients. Toufayan Pita is naturally cholesterol free and trans fat-free, so it’s the perfect vessel to load with your favorite toppings! I was pleasantly surprised how thick, creamy, and delicious the base of the sweet potato came out, which helped the pita not get soggy when baked. The edges crisped up perfectly in the oven.
I wanted to try something different than mozzarella cheese on top, so I went for fontina. It paired perfectly with this flavor combination since this semi-soft cow’s cheese has a gentle buttery and nutty flavor. The recipe notes that the balsamic glaze drizzled top is optional, but I might change that to mandatory!
Nothing beats a Jersey fresh tomato in the summertime. Utilize local produce to whip up a seasonal recipe like this Garden Fresh Ricotta Pizza!
Whether it’s fresh from your garden, coming from a Farmers Marker or CSA share, it important to support your local farmers and choose local!
A few weeks ago, I posted on Instagram that Adrian and I created a “balcony garden” at his apartment. We are first time gardeners, and pretty much have no idea what we are doing! A few customers at work have given me some great tips and tricks along the way. We are still learning. It has been really fun so far and it is fun to see our progress!
We planted tomatoes, bell peppers, basil, dill, mint, parsley, and cilantro. Everything is doing great so far. Some growing much faster than others. The mint is growing like crazy. I think I’ll have to make some mojitos soon!
One thing we will have to do a better job next year is starting earlier. Our balcony garden is still at the very beginning of its growth stage and we are unable to utilize any of the produce yet. I am so anxious to try something we grew! We have two little tomatoes that I am overly excited about.
With our garden not being ready to harvest yet, I turned to a local Farmers Market for seasonal produce for this recipe. Living in New Jersey has its perks during this time of year. Jersey Fresh tomatoes are one of my favorite things in the summertime. Plus, I grabbed some zucchini and fresh basil.
This isn’t your traditional pizza. I wanted the produce to be the star! The ricotta cheese mixed with sautéed leeks and garlic were the perfect addition to a garden-fresh pizza for the summer. I turned them into four mini pizzas. You could easily make this as one large pizza, but for two people it is easier for portion control.
1/2 cup balsamic vinegar (or 1/4 cup balsamic glaze)
Preheat oven to 425 degrees F. Prepare 2 baking sheets with cooking spray.
In a small pan, add olive oil over medium heat. Saute leeks and garlic until just beginning to crisp. Set aside and let cool.
Divide pizza dough into four equal parts. Roll each out into about an 8-inch round. Place on baking sheet.
In a small bowl, combine ricotta cheese, mozzarella cheese, and leeks & garlic mixture. Evenly spread on each rolled out pizza dough in an even layer.
Evenly layer tomato and zucchini slices on top.
Bake in the oven for 15-20 minutes, until crust is golden brown and vegetables are tender.
While the pizzas are baking, add balsamic vinegar to a shallow pan over low-medium heat. Let simmer, whisking occasionally, until reduced by half to create a balsamic glaze. Remove from heat and pour in a small dish. Let cool.
When pizza is done, drizzle with the balsamic glaze and top with fresh basil.
I must say, I love all the Legacy Cabot flavors, but since the beginning White Oak Cheddar has been my favorite. It has an oaky and buttery silky flavor to it that pairs well with the rest of the flatbread toppings.
Lucky for me, I have a panel of professional taste testers for all of my recipes. My boyfriend, Adrain, REALLY liked this recipe. And when I say he REALLY liked it, means that a full flatbread was gone in one sitting. My friend Steph has become quite the Cabot cheese enthusiast, like myself. When I sent her a picture of the recipe, this happened …
Lucky for Steph, we live right down the street from each other. Flatbread delivery! Now if only places delivered this kind of food .. By posting this recipe I am entering a recipe challenge sponsored by Cabot Creamery and am eligible to win prizes associated with the contest. I was not compensated for my time.
Divide dough into 2 even portions. Roll each portion on a floured surface to 1/4-inch thickness. Make oblong shapes, not exceeding the length of your baking sheet. Place the 2 flatbreads next to each other on the baking sheet. Let stand at room temperature for 10 – 15 minutes to rest.
Bake in pre-heated oven for 5 minutes. If you have any large bubbles, poke them several times with the point of a sharp knife. Bake another 5-7 minutes, until firm and starting to turn golden brown.
While the flatbread is baking, add the butter and onions to a small saute pan over low-medium heat. Let the onions cook until softened and beginning to caramelize.
Remove flatbreads to add toppings. Add the onions on an even layer on both flatbreads. Then add the apple slices. Top with a layer of cheese and sprinkle with walnuts.
Return the flatbread to the oven for an additional 7-10 minutes until cheese has fully melted and walnuts have toasted.
Allow to slightly cool, then top with arugula. Cut into triangles to serve.
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