Breakfast Pizza

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https://fireheartmusic.com/03h67rn The last time I made pizza with bacon I ended up wishing I’d done it breakfast-style. No time like the present! I broke out the pizza stone and got to work. Only after proclaiming my love for the pizza stone, of course.
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Ingredients

https://gungrove.com/kg3vhnwn 1 ball of dough
1/4 cup marinara sauce
4 strips of bacon, cooked & crumbled
1 cup shredded mozzarella
1 cup shredded cheddar
3 green onions, chopped

Directions

https://therepairstore.ca/d8ir6oe 1) Preheat pizza stone to 375 degrees.
2) Top dough with sauce and shredded cheese making four divots for eggs.
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3) Sprinkle with bacon and green onions.
4) Crack eggs into divots and bake immediately.
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5) Bake for 35 minutes until crisp and egg fully cooked.

https://modaypadel.com/oeod46c21q I loved this pizza! It wasn’t the greatest reheated…but I’m sure you can guess I ate it anyway. The egg got funky but hey, if it meant I didn’t have to grocery shop or find something else, then I’d eat almost anything.

http://www.wowogallery.com/vi78goeb9 I think I would also like to try a scrambled egg-type of pizza. Like this. Or this. I’m trying to think up fun and exciting new pizza themes for my next one. Maybe I’ll have to give a thin crust a whirl. Any suggestions for toppings?
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The pizza stone has changed my life and my pizza. It’s such a difference. If you have one, you’ll agree. If you don’t, you should go get one.  The dough is fluffy and puffy, which I love.

Not Quite Summer Food

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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.
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Ingredients

Buy Valium Mexico 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

Directions

https://manabernardes.com/2024/4ryqhlvi 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!)
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Saute onions and peppers until softened but still somewhat crisp
Spread pizza dough into round cake pan and spread pesto over it
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layer onion & pepper mixture with cheese and then layer the bacon on top
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add more cheese and cover with tomato sauce then sprinkle with oregano or basil if you like
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bake at 400-degrees for 30-40 minutes
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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.

https://www.justoffbase.co.uk/uncategorized/04xngdlmt 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.

Not Crazy about Crazy Dough

https://www.chat-quiberon.com/2024/01/18/y8ppr301 0

I bought a Groupon for Crazy Dough and after some time went by, all of a sudden, I realized it was about to expire! Literally, it was the last chance so Mr. J and I got it for a weekend lunch. It was about 2:30 so I contemplated if we were old farts and it was early-bird dinner or if we were fashionably chic having a late lunch.
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Mr. J gets Crazy Dough for lunch sometimes and loves it so I was excited to try it. The menu looked great. I was intrested in a few I knew Mr. J woudln’t be as excited about so we each got our own personal pizza.I thought the Eggplant & Roasted Red Pepper sounded good. Tuscan Tomato Basil caught my eye. It was Balsamic Glaze and Ricotta that I came back to on the menu.
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Mr. J loooves the Potato Bacon Cheddar pizza but decided to change it up with Chicken Parmasan.Maybe because we got it to go, or maybe because we got traditional instead of Sicilian, but I wasn’t amazed. I popped into the Harvard Square to pick it up and was so excited as I passed the slices of Sicilian. I thought mine would be just as delectable.

https://www.ngoc.org.uk/uncategorized/future-events/75mtzc995 The Balsamic Glaze and Ricotta on wheat dough was thin with crispy crust. I thought it was too thin. The balsamic glaze was good, but nothing to write home about. I thought it was flavorful but needed more to absorb it. It was too runny since there wasn’t much cheese or crust. Apparently my pizza was finished with olive oil and fresh basil…I missed that.

The Chicken Parmasan wasn’t anything stellar either. The chicken was in tiny pieces. I prefer to be able to see that the chicken is white meat and not mystery leftovers. The sauce was too sweet…too ketchup-y.
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I’ll give it another go, but I’ll probably eat there and I’ll probably choose Sicilian.

Buy Generic Valium Online Is it weird that the box boasts best pizza of 2004 & 2007?

https://sieterevueltas.net/alq5mc68 Likes: the possibility of great sicilian pizza, interesting toppings
Dislikes: too thin crust, not great sauce

Figs Does Pizza Right

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Miss L and I love food more than the average people. We also LOVE birthdays. She took me out for an early birthday dinner at Todd English’s restaurant Figs. It was as amazing as ever.Want to know what else is amazing (other than a race)? I won another blog’s giveaway! Yesss! I have a b.good gift certificate coming my way!

Buy Herbal Xanax figs_sign_290_200
Mid week, the small Beacon Hill location was bustling. At 6:30 PM on a Tuesday we could wait 20 minutes or sit at the bar. To the bar we went! Miss L ordered a sangria as I peered at the open kitchen.

https://fireheartmusic.com/me46muj1jq We decided you cannot eat at Figs and not order the Asparagus Frites. The asparagus spears are blanched, breaded in Panko, and lightly fried. They are served on arugula with honey mustard aioli. It is an amazing appetizer because the asapargus flavor comes through with a delightful crisp exterior. It is a simple but well executed idea!

https://modaypadel.com/9a830lrp4 figs_asparagus_290_200
As good as the other dishes sound, pizza is the specialty so that’s what we got! We each chose our half. I got Portabello. It has garlic, oil, mushroom puree made out of Portabello stems, Fontina, roasted red onion, and truffle oil.

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At first sight, I thought the red onion was going to take over. The pieces were huge! These pieces might be big but the mushroom puree was amazing and was hidden but an awesome flavor. Also, you could put truffle oil on a flip flop and I’d love it.
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Miss L got a four cheese with Mozzerella and Ricotta. Also, some pieces were cut beyond my half of the pizza, giving me a bite of the sweet marinara and rich cheese. Miss L enjoyed it.
The pizza is thin but holds up well to delicious toppings. I want to try several of the others.Miss L, Mr. J, and sis ALL don’t care for mushrooms. Since they are the most common eaters of my meals it makes any dish with mushrooms shine with a halo on a menu.

https://gungrove.com/lvtled9k6 A few ladies next to us at the bar were served very efficiently since they were heading to a show. Miss L and I lingered a bit but weren’t at all forgotten. I really should eat at Figs more often.

Stone Potato Pizza

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https://www.chat-quiberon.com/2024/01/18/lyrx5zont Let me profess my love to the pizza stone! It has changed the way I make pizza and I just can’t wait to make more! I’ve been dying for one and I make pizza and calzones regularly so it was just a matter of time.

I made this awesome Potato Pizza that I’ve made before and it seemed like a whole new pizza! The dough was just a refrigerated dough ball from the grocery store but it baked so differently on the stone! It was fluffy and doughy and the outside and bottom was beautiful and crispy.

https://therepairstore.ca/k5i9rdv6n My mum gifted the stone to me and I am truly excited. I was very careful to not put the stone into a hot oven (it’ll crack) and not to use dish soap (it’ll absorb it). Since it’s only for pizzas, calzones, and the like, I’m sure we’ll live a long and happy life together. Also, Oneida brand holds a special place in our hearts since Mum grew up in Oneida, NY.
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Spoiler altert: I wasn’t sure I was getting it off but thankfully with a few knives and spatulas, I did. Phew! It was a scary few minutes though. I should have oiled my new stone more.

Ingredients

Buy Diazepam Tablets 1 large potato
pizza dough
2 slices bacon
½ cup alfredo sauce
½ cup cheddar cheese shreaded
½ cup mozzarella cheese shreaded

Directions

Buy Xanax Reviews Preheat oven to 425 and put pizza stone into the cold oven while preheating if using a stone.
Cook bacon until crispy.
While the bacon is cooking, allow dough to get to room temperature.
Finely slice a potato into paper-thin slices (look how well I did even without a mandolin!).
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Spread dough out and top with alfredo (or garlic & oil spread).
Layer cheeses and potato slices over the top of the pie before topping with chopped bacon.
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Bake 30 minutes at 425.

https://equinlab.com/2024/01/18/n577dp63l This pizza is a great change from the norm. There’s nothing healthy about it but it is comforting and delicious. I cannot believe how much the dough puffed up! It was shocking and super exciting to see it happening!
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I really have to exercise some constraint to NOT open the oven the whole time to peek in and smell it coming together. The hotter the oven, the better the pizza. The potato cooks pretty quickly since it is so thin but I didn’t overlap them very much either.
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We top it with a little drizzle of ranch dressing but have topped with chives before too. It is so good and I highly recommend making it. Omit the bacon and voila, you have a vegetarian one! Pizzeria Uno’s has an appetizer of a deep dish pizza that is a “stuffed potato” using mashed potato, cheddar, and bacon…now that I also have a deep dish pan maybe that’ll come soon too!

https://masterfacilitator.com/802wwt4nons I love that pizza makes such great leftovers and is amazing the next day for lunch!

Deeeeep Dish Pizza

https://www.prehistoricsoul.com/29x51oer 0

The hunt has been on for deep dish pizza since I went to Chicago in June of 2010. I can’t believe it is so hard to fine. There’s a fake out in Central Square Cambridge called Chicago Pizza. Not at all like any pizza I saw in Chicago.

http://www.wowogallery.com/wcnfqagp When I discovered I could buy pizzas frozen from Lou Malnati’s I got a deep dish pizza for my sister’s birthday AND I got Mr. J a deep dish pan for Christmas.The frozen one was pretty good but I made one and it brought me back to Giordanos. It was very exciting to make a good one!!
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Ingredients

refrigerated pizza dough
2 tbs pesto, if desired
2 links chicken sausage, chopped
1 green bell pepper, chopped
2 cups shredded mozerella
1 ½ cup tomato sauce
4 tbs grated Parmesan cheese

Directions

Prehead oven to 400 degrees. Chop fulled cooked chicken sausage (I used sun dried tomato sausage) and brown in a skillet until crisp. Remove and lightly cook green pepper. (I know everyone knows how to saute but how cute is the cast iron skillet pot holder Mum made for me?!?)
deep_dish_potholder_290_200 Generously spray pan and press dough into the bottom and up the sides. Make a few fork pricks on the bottom and spread with pesto if desired. Chicken sausage doesn’t have much fat so I wanted to assure there was enough moisture.
deep_dish_dough_290_200 Layer sausage, then green peppers, then cheese. Cheese in between layers makes it even more cheesy! Shimmy the “filling” and press everything to settle and leave room for it to rise a bit.
deep_dish_assemb_290_200 Spread top with sauce for the authentic Chicago deep dish look. Bake for 30-40 minutes until edges are golden. Remove from heat and let sit for 5 minutes. It is tempting to cut into it early but it will really crumble. Sprinkle with grated Parmesan cheese.
deep_dish_baked_290_200 We LOVE LOVE LOVED it. So good! It didn’t stay together perfectly but was mouth watering. The crust was doughy and crisp enough. Some recipes advised cooking it on top of a pizza stone for a crisper bottom. I recently acquired one but I forgot this tip…until next time.

https://serenityspaonline.com/4pqel2a I worried the sauce could make everything watery or soggy but it didn’t! Every ingredient behaved perfectly.

The pan is $20 online. It is a 9 inch aluminum pan, similar to a circular cake pan. I was surprised how lightweight it was but that’s the key. I saw online that some use a cast iron skillet but the weight is extremely different.

Order Valium Xanax Online There will be more deep dish pizzas in my future.

Deeply in Love

https://www.chat-quiberon.com/2024/01/18/2k2ldwou5 1

I love a lot of things, but I’m new to Chicago deep dish and it was love at first sight. My sis and I really enjoyed Chi-town, especially the pizza. Our first full day was a rainy one, but we made it awesome. Dad had given us a contribution for the trip and we made him proud. After a tour of Wriggly Stadium, we yelp’ed for some good deep dish.chi_pizza_slice_290_200
They take forever to cook, but it’s so worth it. I had only ever had Uno’s deep dish before. I liked that but even though it originated in Chicago, Uno’s isn’t the same as our local-to-Chicago family-owned deep dish experience. We chose sausage, green pepper, and onion. The sauce was zesty, the ingredients perfectly cooked, and the cheese abundant. My mouth waters as I reminisce.

I probably don’t cook as much pizza as I would like to…I know, I can do something about. I just need a pizza stone to be able to do it right at home.

I needed a creative bday present for my amazing sis and thought about shipping a frozen one from Chicago! Lou Malnati’s ships them frozen and it was so fun! We had it the other night and thought it was pretty good but it just wasn’t super thick.

chi_pizza_290_200I did get Mr. J a pan from them too so I really need to get on making deep dish the next time I have hours and hours to wait for my pizza to be done (or 60 minutes). Sometime soon, I’ll make one myself.

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Don’t Spare the Flatbread

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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.

Xanax 1 Mg To Buy Online Uk 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.

https://modaypadel.com/hq8j14e 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.

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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.

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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.

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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!

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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

Apple Sausage Pizza with Beer Sauce

I love pizza in all forms. You’d think my family had pizza night growing up. Since we didn’t, I seem to make it a lot or at least make calzones a lot. This pizza was a great fall flavor and was adapted to use ingredients on hand. Mr. J doesn’t eat mushrooms so I out they went and we had some red onion so in that went!

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I’ve tried dough of all sorts. I still claim that fresh-refrigerated dough is best. The refrigerated dough in a can comes in third. Today, I gave Jiffy Mix a try which was a surprising 2nd choice. The dough instructed me to mix with water and then keep it at 85-degrees. I put it on the back burner where the oven vents. I found it extremely sticky and feared too much flour would make it wicked hard. Spray a piece of plastic wrap with non-stick spray to keep it where it belongs.

Ingredients

– pizza dough
– wheat germ for the bottom of the pizza so it doesn’t stick
– 2 links of sweet Italian sausage
– 1/2 red onion
– 1 small granny smith apple, sliced thin
– 1 cup of cheese (I used a mix of mozzarella and cheddar)
– 1 cup of beer (I used Blue Moon)
– About two tablespoons of coarse grain mustard
– About 1 tbs sour cream

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Directions:
Remove the casings on the sausage and brown it in a skillet. Add onion half way through  Remove the sausage and onion and add the beer.  Let it reduce by half and then add the mustard and black pepper.  Let the sauce cool a bit and add the sour cream.  Meanwhile by rolling out the pizza dough into some flour until it’s evenly thin.  Sprinkle wheat germ onto the pan before spreading dough out. Top it with some sauce before topping with sausage, onion, apple and cheese.  Drizzle with the beer/mustard sauce. Bake for about 15 minutes.