Pizza Archives - The Midnight Baker

Herbed Cheese Tomato Flatbread

Judith Hannemann — Tue, 23 Jul 2019 23:00:52 +0000

Herbed cheese tomato flatbread is better made in a broiler however it can be made on the BBQ grill too!

Meatless Meal Or Side

I love recipes like this because they’re versatile as well as being easy.

First of all, this is a wonderful side dish or appetizer. However since it’s essentially a pizza, it can double as a meatless main dish.

Whatsmore, what better way can there be to use home-grown tomatoes if you have them or buy them seasonally at the farmer’s market? And the fresh herbs in the cheese mixture add such a great flavor–and do use fresh herbs. This flatbread wouldn’t be as good if you used the dried stuff!

Cooking Method

I found there to be a few problems, to say the least, with the cooking method in the original recipe.

Pizza dough is soft and a bit hard to handle–especially placement on an outdoor grill. My instructions for cooking the dough on the grill still doesn’t make the dough easier to handle, but at least when one side is done, it’s easier to flip. The original recipe leaves the flip side raw for some reason. Additionally, shaping the dough on the baking sheet eliminates the need to transfer it.

I also found that once you add the cheese and tomatoes (outside grill method) the flatbreads just seem to steam. Tomatoes are watery so there should be a method that evaporates some of that moisture. My broiler method does, plus it makes the tomatoes taste better and browns the edges of the dough and the cheese.

Make It Easy On Yourself

One thing I recommend from the original recipe is to use the pizza dough that comes in the tube. It’s pre-rolled so it eliminates that step. The only reason I didn’t use it and made my own is that I forgot to pick it up at the store!!!

All you have to do with the tube stuff is unroll it and cut it in half. I have included a link to homemade dough in the recipe ingredients if you want to go that way.

The Recipe

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Herbed Cheese & Tomato Flatbread

Here’s an Uptown pizza everyone will love

Prep Time10

Cook Time15

Course: Appetizer, Brunch, Dinner, Main, Main/Side, Side Dish

Cuisine: American

Keyword: flatbread, pizza recipes, tomato recipes, vegetarian recipe

Servings: 12

Calories: 181kcal

Author: Judith Hannemann

Ingredients

1 tube refrigerated pizza dough
1 -OR-recipe homemade pizza dough if you wish to make your own
3 medium tomatoes thinly sliced
2 tbs olive oil

Cheese Spread:

8 oz cream cheese softened
2 cloves garlic finely minced
2 tbs fresh chopped chives
1 tsp fresh chopped thyme
2 tbs chopped fresh parsley
3 tbs grated Romano or Parmesan cheese
1 tsp salt
1/4 tsp pepper

Garnish:

1 tbs finely chopped fresh basil
1 tbs chopped fresh parsley
2 tbs grated Romano or Parmesan cheese

Instructions

Preheat broiler to high. Line a large baking sheet with aluminum foil and spray foil with non-stick spray; set aside.
In a small bowl, mix all the cheese spread ingredients; set aside.
Divided pizza dough in half and roll out each into a 12 x 6-inch rectangle and place on prepared sheet. Brush each with half of the oil.
Broil for 3-4 minutes or until the dough is beginning to get brown. Flip dough and broil this side for the same amount of time. Remove and cool slightly on the baking sheet. Leave the broiler on.
Spread half the cheese spread on one dough rectangle and the remaining spread on the other dough rectangle.
Divide sliced tomatoes randomly on each rectangle. Sprinkle with the 2 tbs of grated cheese.
Place the flatbreads under the broiler and broil for about 5 minutes or until tomatoes begin to dry on top and cheese is beginning to brown.
Sprinkle with the basil and 1 tbs chopped parsley.
To prepare bread on the outside grill--grill each side of the bread over high heat about 3-4 minutes each side. Finish the flatbreads as per broiler instructions

Notes

Adapted from Taste of Home

Nutrition

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Pizza Bracciole

Judith Hannemann — Sat, 05 May 2018 23:00:29 +0000

Don’t call out for pizza! Make these beefy bracciole rolls instead!

Calling All Pizza Lovers

If your family loves pizza, then they’re sure to love this new twist on bracciole!

It starts out just like traditional bracciole, except you fill it with your favorite pizza fixings. Then you roll it all up and cook it in a tasty and herby chunky tomato sauce!

Beefy Pizza Rolls–It Starts With Round Steak

Top round is the correct cut to use for these beef rolls. Most stores have top round steaks cut ultra thin especially for bracciole. That’s what I buy.

Of course, you can buy a thick-cut steak, cut it in half horizontally and pound it down. Likewise you can cut thin steaks off a top-round roast. I don’t bother because it’s pretty labor intensive and the cost of the thin cut is not all that much more considering it saves you work.

You could also use round or even chuck cube steak, but the cube steaks I have bought weren’t really long enough to make a proper roll. However, if you can find longer ones, then by all means buy it and use it for this.

Traditional bracciole uses prosciutto as part of the roll. Since I wanted a pizza flair for this, I used pepperoni. The little bags were on sale so that’s what I used here–the small-diameter slices. Sandwich pepperoni, which is larger, will work here too. However, you will need less slices. I’d figure about 2 slices, per roll, for that size.

The Sauce

I love me some thick chunky sauce, and in this recipe, I feel it adds texture and character to the whole dish.

Fire roasted diced tomatoes have such a wonderful flavor and they work well here too. If you prefer a more traditional sauce then substitute crushed tomatoes for the diced.

The sauce has a definite oregano flavor. Oregano is often referred to as “pizza spice” (even though it’s an herb). Pizza sauces are generally a bit heavy on the oregano. You can add more or less depending on your taste.

And if you like a little kick, then by all means add some hot red pepper flakes to the sauce!

The Recipe

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Beefy Pizza Rolls (Bracciole)

Don’t call out for pizza! Make these beefy bracciole rolls instead!

Prep Time20

Cook Time30

Total Time50

Course: beef, Main Course

Cuisine: Italian

Keyword: bracciole, pizza rolls

Servings: 8

Calories: 430kcal

Author: Judith Hannemann

Ingredients

8 oz round steak cut into 1/8-inch thick slices (sold for bracciole)
32-36 slices pepperoni see NOTES
2 cups seasoned breadcrumbs
1/4 cup milk or water - see NOTES
1/4 cup coarsely chopped fresh parsley
1/2 cup grated Parmesan or Romano cheese
1 tsp salt
1/2 tsp pepper
3 cups shredded mozzarella divided
2 tbs olive oil
Extra Parmesan for topping about 1/4 cup

Sauce:

30 oz canned fire-roasted diced tomatoes
2 tbs tomato paste
8 oz tomato sauce
2 tsp oregano
1 tsp basil
2 tbs brown sugar optional
1 tsp salt
1/4 tsp pepper

Instructions

In a medium bowl, mix the breadcrumbs, parsley, Parmesan, salt, pepper, 2 cups shredded mozzarella and just enough milk/water to moisten the crumb mixture so it holds together.
Lay about 8 slices of the pepperoni on top of each steak. Distribute crumb mixture evenly over each steak. Roll up and secure with toothpicks.
Heat oil over medium-high heat in a large heavy skillet. Brown beef rolls on all sides; remove from pan.
Add all the sauce ingredients to the skillet and heat till it boils. Reduce heat and simmer for 5 minutes.
Lightly spray a 13 x 9-inch baking dish. Preheat the oven to 350 degrees F.
Place the beef rolls in the prepared pan; top with the sauce. Cover and bake for 30 minutes.
Uncover the rolls and top with remaining shredded mozzarella and grated Parmesan. Return to the oven and bake for 10-15 minutes, or until cheese topping is bubbly and melted.

Notes

I used the pepperoni that comes in the little pouches—Hormel or Margharita brand.
Use only enough milk/water to moisten the crumbs—I needed 1/4 cup, you may need more or less.

Nutrition

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Whole Grain English Muffin Mini Pizzas

Judith Hannemann — Tue, 19 Sep 2017 23:00:49 +0000

These whole grain English muffin mini pizzas are perfect when you want a quick snack!

Quick Snack Or Appetizer

These little whole grain English muffin mini pizzas go together so quickly!

And that fact alone makes them the perfect answer for after-school snacks, midnight munchies and appetizers for your next buffet.

Keeping in mind the upcoming holidays, don’t forget these pizzas make a perfect appetizer or buffet selection. They are easy to assemble and make a stunning presentation.

Healthier Selections That Taste Great

One thing I absolutely love is when something delicious also happens to be good for you.

Yes, healthy food can taste great! These mini pizzas are proof of that. I always felt that eating something solely because it’s “healthy” but doesn’t taste too good makes no sense.

In these pizzas, it’s the whole grain English muffins and the arugula that give them oomph. I love the taste of arugula because it has a deep earthy flavor and whole grain English muffins have a slightly sweet nuttiness. And those flavors go so well with the sauce, tomatoes and the cheese.

A Little Bacon Goes A Long Way

There are only 2 slices of bacon for the entire recipe.

I used lower-sodium regular bacon. I actually think the lower-sodium variety tastes better. If you haven’t tried it, please do. I think you’ll be pleasantly surprised.

If you prefer to use turkey bacon, then go ahead and substitute it if you like the flavor. While I absolutely love turkey, I don’t care much for the taste of turkey bacon for some reason. I also read that it’s not anymore healthy than the regular variety. It may be lower in fat, but it’s loaded with the same preservatives that make regular bacon a not-so-healthy choice.

However, a little bit of bacon goes a long way flavor wise. The teaspoon or so on each pizza isn’t much but it packs a powerful punch as far as flavor is concerned. It’s really more of a condiment in this recipe.

Who Doesn’t Love Great Cookbooks?

I know the answer to that question–no one!!!

One of my favorite authors is Addie Gundry and her cookbooks are simply wonderful. Addie’s into quick and easy meals and desserts that taste great. Check out her cookbooks on Recipe Lion. There’s a bunch of sample recipes from both books that you can try before you buy. She has another one coming out soon thats got tons of great “nostalgia” recipes. I had the pleasure of reviewing that book before it went to publishing and it’s simply fantastic, so check back at Recipe Lion for availability.

The Recipe

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Whole Grain English Muffin Mini Pizzas

These whole grain English muffin mini pizzas are perfect when you want a quick snack!

Prep Time10

Cook Time5

Total Time15

Course: Appetizer, Brunch, pizza

Cuisine: American

Keyword: english muffin, mini pizzas

Servings: 12

Calories: 119kcal

Author: Judith Hannemann

Ingredients

6 whole grain English muffins split in half and toasted
1 1/2 cups shredded mozzarella
1/2 cup pizza sauce
1 cup arugula (rocket)
1/2 cup diced seeded tomato
2 slices bacon crumbled

US Customary - Metric

Instructions

Preheat broiler. Line a large baking sheet with parchment.
Place toasted English muffins on prepared sheet. Spread about 1-2 tbs pizza sauce on each muffin half. Distribute the shredded mozzarella evenly on all muffins.
Broil about 3-4 inches from broiler for 3-5 minutes or until cheese is melted and bubbling.
Distribute arugula between each pizza. Top with about 1 tbs chopped tomato on each.
Sprinkle evenly with crumbled bacon.

Nutrition

*Adapted from BHG.com

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Fresh Tomato Deep Dish Pizza

Judith Hannemann — Thu, 05 May 2016 23:00:40 +0000

Delicious meat-free deep dish pizza that’s perfect for brunch or a light dinner!

Here’s a gourmet-style pizza that is very easy to make! Yes, even if you make your own crust, it’s still easy because the crust really doesn’t require any rolling; you just pat it in the pan!

I used a special pizza yeast in this. Pizza yeast contains a dough relaxer so it doesn’t require resting or any rising. The caveat with this yeast is it cannot be substituted in other recipes that require rising. It’s for pizza crust only. Of course you can use regular yeast or rapid-rising yeast in this as well. All you have to do is knead the dough, cover it and let it rest for 10 minutes. If you want to eliminate making your own crust, then it’s fine to use the pizza dough you can get pre-made in the supermarket and you can even use one of those Boboli shells that’s sold in the bread aisle.

Soon a lot of us will have glorious fresh tomatoes from our gardens–I SO advise making this when you get your first yield! It will have so much more flavor than even the best store-bought tomatoes. Another plus is using fresh basil that you’ve grown. It’s not necessary because you can use the dried variety in the jar, but fresh is always better–yes, even if you buy it (like I do off-season).

The cheeses include the usual mozzarella and Parmesan, but I added just a touch of Asiago for bolder flavor. You can omit the Asiago, and it’ll taste just fine, but it definitely tastes better with it!

The dish I used here was perfect for this type of pizza. It’s actually sold as a tray at Allora and it’s part of the Colombino collection from Ceramiche Tapinassi. It’s approximately 12-inches in diameter (nominal because in EU everything is metric). But you can use a large (10-inch) deep-dish pie plate, a medium-sized rectangular baking sheet (the kind that has sides) or a 10-inch cake pan too.

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Fresh Tomato Deep Dish Pizza

Delicious meat-free deep dish pizza that’s perfect for brunch or a light dinner!

Prep Time15

Cook Time15

Total Time30

Course: Breakfast, lunch, pizza, vegetarian dishes

Cuisine: American

Keyword: deep dish pizza, pizza recipes, vegetarian

Servings: 4

Calories: 199kcal

Author: Judith Hannemann

Ingredients

1 recipe pizza dough see NOTES
1 large tomato beefsteak is good, sliced thinly (I used 8 slices and used a mandoline)
1 1/2 cups shredded mozzarella -OR- 6-8 oz fresh mozzarella sliced
1/4 cup grated Parmesan cheese
2 tbsp shredded Asiago cheese optional
2 tbsp chopped fresh basil -OR- 1 tsp dried
1 tbsp olive oil

Instructions

Preheat oven to 425 degrees F
Pat pizza dough in a deep 10-12-inch greased round pan (see post for other pans you can use)
Brush crust with the olive oil
Distribute shredded mozzarella over crust
Place one tomato slice in the center, then place the other slices around the outer edge.
Divide basil between each tomato
Sprinkle Parmesan over filling
Sprinkle Asiago over the top (optional but suggested)
Bake for 12-15 minutes

Notes

You can substitute pre-made store-bought pizza dough or a Boboli shell for the homemade pizza dough

For the homemade dough (link in recipe)--if using special pizza dough yeast, eliminate the dough resting time.

Nutrition

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3-Cheese Pepperoni & Sausage Pizza

Judith Hannemann — Fri, 09 Jan 2015 00:00:00 +0000

3-Cheese Pepperoni & Sausage Pizza

Pizza is easy! This one has 3 great cheeses and plenty of sausage and pepperoni to please the biggest meat lover!

Not much to say here except this pizza is totally easy so why call out for delivery?

I included my beloved asiago cheese in it in addition to the usual mozzarella and parmesan. The asiago added depth to the flavor.

In fact, this is so easy to make–even when you make your own dough–that it seems ridiculous to call for delivery!

So easy, who needs delivery?

I used regular pasta sauce and added additional oregano. Oregano is the main flavor in pizza sauce which is why oregano is often referred to as “pizza spice.”

Feel free to add whatever else you like–like hot pepper flakes on pizza? Put some on. Don’t have asiago? Leave it out! Even change the cheese(s) to suit your own taste and use what you have.

I had leftover Italian sweet sausage so that got used up in this and there’s always pepperoni lurking in my deli drawer because I use it in lots of stuff and even love to snack on it.

Mmmmm…cheese!

The torn basil is optional. I think it adds color and flavor. Makes it look classy and rustic too, but it’s optional if you don’t have any fresh on hand…don’t use the dried stuff from the spice aisle…if you use it, it has to be fresh!!

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3-Cheese Pepperoni & Sausage Pizza

Pizza is easy! This one has 3 great cheeses and plenty of sausage and pepperoni to please the biggest meat lover!

Prep Time15

Cook Time15

Total Time30

Course: pizza

Cuisine: American

Keyword: pizza recipes

Servings: 6 -8

Calories: 216kcal

Author: Judith Hannemann

Ingredients

1 recipe pizza dough* see notes
12 slices pepperoni
1/2 cup chopped sweet or hot Italian sausage
1/4 cup pizza sauce**
2 cups shredded mozzarella
1/2 cup shredded asiago
1/4 cup grated Romano or Parmesan cheese
Torn fresh basil leaves optional

Instructions

*Ready-made pizza dough may be substituted (the stuff in the tube or what is often sold in supermarket bakeries)
**Regular (not chunky) pasta sauce may be used but stir in an additional 1/2 tsp of oregano
Preheat oven to 425 degrees F. You can use either a round pizza pan or a small baking sheet (one with sides). I usually use the rectangular baking sheet and line it with parchment.
Roll or shape pizza dough into a 12-inch circle or 9 x 13 (approximate) rectangle. Place in pan and roll outside edges inward about 1/2 inch to form a rim.
Spread pizza sauce over bottom of crust up to the rim. Evenly distribute pepperoni and chopped sausage.
Top with cheeses and bake for 12-15 minutes, or until crust is golden brown and cheese is melted and bubbly.
Serves 6-8 depending on how you cut and the size of the pan.

Notes

1 recipe pizza dough*

Nutrition

3-Cheese Pepperoni & Sausage Pizza

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Cheesy Bacon Ranch Pizza

Judith Hannemann — Fri, 12 Dec 2014 00:00:00 +0000

Cheesy Bacon Ranch Pizza

Here’s a pizza with the cool taste of ranch, tons of bacon and oodles of cheese. Doesn’t get much better than this for a holiday appetizer or a quick and easy dinner.

Here’s an easy snack, appetizer or dinner that will please anybody!

Kiddos and adults love it

You’d have to go far and wide to find someone who doesn’t like cheese and bacon. And when you combine that with America’s favorite fast food–pizza–you have a real winner.

Make rectangular shape for parties–easier to portion

This will be a crowd pleaser at your holiday party. Just cut the slices smaller. I’d recommend doing a rectangular one to make it even easer on yourself for preparation and cutting.

Who can resist gobs of cheese and loads of bacon?

You can make your own crust or use store bought. Either way, it’s great and if you want to eliminate any rolling or even opening a tube, buy a Boboli bread crust! It’s the toppings here that are the star of the show.

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Cheesy Bacon Ranch Pizza

Here’s a pizza with the cool taste of ranch, tons of bacon and oodles of cheese. Doesn’t get much better than this for a holiday appetizer or a quick and easy dinner.

Prep Time15

Cook Time15

Total Time30

Course: Appetizers, Brunch, lunch, pizza

Cuisine: American

Keyword: bacon, pizza recipes

Servings: 6 -8

Calories: 696kcal

Author: Judith Hannemann

Ingredients

3/4 cup ranch dressing
8 slices crisp-cooked bacon crumbled
1/4 cup chopped onion
1/4 cup diced bell peppers any color
2 cups shredded mozzarella
1/4 cup sliced green onions

HOMEMADE PIZZA DOUGH

1 3/4 - 2 1/4 cups flour
2 1/4 tsp instant yeast also called "bread machine yeast
1 1/2 tsp sugar
3/4 tsp salt
2/3 cup very warm 120-130 degrees F water
3 tbsp olive oil

Instructions

*You may use refrigerated (either in the tube or the one sold in most supermarket bakeries) pizza dough instead of making your own. Ready-made crust like Boboli may be used too.
Preheat oven to 425 degrees F.
To make your own dough:
Mix 1 cup of flour, yeast sugar and salt in a large bowl. Add the water and oil and blend well. Add only enough flour to form a soft, yet slightly sticky dough.
Turn out on a floured board and knead for about 4 minutes; cover and let the dough rest for 10 minutes.
Lightly spray or grease either a 12-inch pizza pan or small (13 x 9-inch) rectangular baking or cookie sheet (one with sides). Roll or pat dough in pan. Form a rim by pinching or rolling the edges slightly.
To assemble the pizza:
Spread the ranch dressing evenly over the crust. Sprinkle with bacon, onion and bell pepper. Cover top with shredded mozzarella.
Bake in lowest rack in the oven Bake for 12-15 minutes or until crust is golden brown and cheese is melted and bubbly.
Top with sliced green onions.

Nutrition

Cheesy Bacon Ranch Pizza

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