During a stint of weather not feeling quite so summery a few weeks ago, I decided I wanted to make deep dish pizza. I haven’t made much pizza with so many calzones lately but I was feelin’ it.
1 ball pizza dough
¾ cup tomato sauce
thick cut bacon
1 Valida onion, chopped
1 red pepper, chopped
¼ cup pesto
2 cups shredded cheese
Cook bacon until crisp then chop. (Have you had thick cut bacon? It is like deli bacon and once you try it you won’t go back. Thanks for the intro Mrs. S!)
Saute onions and peppers until softened but still somewhat crisp
Spread pizza dough into round cake pan and spread pesto over it
layer onion & pepper mixture with cheese and then layer the bacon on top
add more cheese and cover with tomato sauce then sprinkle with oregano or basil if you like
bake at 400-degrees for 30-40 minutes
I liked this one as a slight deviation from the norm. Once I weaseled some feedback out of Mr. J I agreed with him that the onion and bacon can’t stay as crisp as when they top a pizza. True story. I still really liked it. The bacon was substantial and smokey. The peppers made it a touch sweeter and maintained their slight crunch instead of being too soggy.
We often get bacon on pizza because who doesn’t love bacon, and also because I can’t eat red meat so pork or chicken it is!
Once I thought of pizza and bacon I probably should have gone with a regular pizza on my stone. Maybe next time. I really want to do a bacon & egg pizza so that’ll have to be next. Check out some of these awesome looking ones, like this, or this, or this.
I was lacking on groceries (as well as energy, time, and creativity) but I really wanted to relax and whip up something for lunch for a few days. I found a zucchini that was nearing the end of it’s life in the fridge. I let that be my muse since I also wanted to put my new mandolin to use!
1 sheet puff pastry
4 tbs pesto
1 cup grated gruyere
1 zucchini, sliced thin
Lay puff pastry out on a cookie sheet.
Spread pesto to cover entire pastry sheet
Sprinkle cheese to cover entire pastry sheet
Carefully lay zucchini slices, overlapping slightly
Bake 15-20 minutes at 350
This was just what I wanted. It was easy, had some great flavors, and packed well for lunch! I was meticulous about the rows of zucchini but I should have pushed the rows closer together. Budget for the puff factor.
I cooked it for about 15 minutes, knowing that I would put it in the toaster oven at work so I aired on the under-cooked side.
Although I haven’t made interesting just-for-lunch recipes lately this reminded me how just a few high quality ingredients make for a tasty dish. Any cheese would have worked well. Even other prepared sauces would work too.
What else should be some quick lunch fixes?
Flatbread Company at Sacco’s Bowl HavenBowling and beer. What a great combo? Flatbread Company
thought so for their newest location in Davis Square. This isn’t your average pizza and I was really impressed. Mr. J and I had a Sunday afternoon date and loved it! FYI, Sundays are QUITE busy. We reserved a lane and came back for our pizza before bowling time. We had been meaning to go for a while and our Groupon
was just the motivation we needed.
The bar area was huge and since a large group was about to move into the dining area so we chose to sit at the bar. The bartenders were friendly and attentive.
We chose ½ and ½ from the specials menu. One half alfredo, chicken, and broccoli, the other half butternut squash, apple, ricotta, and dried cranberries. Wow. Delicious. The crust was crispy and had great doughy bubbles.
The white side (contrary to the orange side) was definitely lacking in the chicken criteria. I loved the broccoli florets. The alfredo was creamy and the perfect amount.
The orange side was my favorite. I was oooing and awwing so much I couldn’t bite as quickly as I wanted to. The butternut squash was sweet and nutty. I’m not sure, but I believe Flatbread Company made the ricotta. It was amazing, homemade or not. Apple slices rounded it out but our pizza was missing the dried cranberries.
I’d definitely be back to Flatbread Company. These pizzas are delicious and worth it. I see a take-out flatbread in my future. I wish the server had mentioned that we’d pay a lot more to have half and half, but it was worth it.
On the way out of the bar we got a peek at the baked squash I had just enjoyed so much. Look how amazing they look!
Bowling was fun but it was highly disorganized. Everyone’s games end at the same minute AND you have to keep score yourself. If you’re anything like me and have spent more bowling time tying laces on your friends funny shoes than learning the rules, then you too don’t know how to keep score. We just played until we had our fill and left our shoes to be sprayed.
The atmosphere is part old-school bowling ally, part stylish organic pizza. This is a genuine good time.
Likes: the specials are amazing, quality ingredients, comfortable vibe
Dislikes: 1/2 and 1/2 pizza costs more, bowling was disorganized