Fig & Brie Pizza with Caramelized Onions and Spinach

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It’s Friday Night Pizza Night with T.W.O.!! This time, it wasn’t just us cooking in the kitchen – it was some of the most important women in our lives that helped us prepare this meal. Thank you to our Mom, Aunt and Sister In-Law who made this one of the best pizza making nights for the books!!! Soo – what was on the menu? Well, we had six different pizzas all made with what we had in the refrigerator. Yep, that’s right – there was no last minute rush to the market to get the ingredients. Today we are featuring the Fig & Brie Pizza with Caramelized Onions and Spinach. Check out how to make this mouth-watering, savory pizza.

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Now Show Me How Much Fun You Are Having!

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Ingredients

– Pizza Dough*
– Cornmeal
– Flour
– ¾ cup fig jam**
–  ¾ cup caramelized onions
– 6 slices brie cheese
– 2 cups spinach salad tossed in THIS dressing

*T.W.O. used pizza dough from Lucci’s Deli.
** The fig jam was homemade and jarred by our Aunt.

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Preheat oven to 425ᴼF. Roll out the pizza dough on a floured/ cornmeal surface. Once the dough is evenly rolled out, transfer the dough to a greased cookie sheet. Next take the fig jam and spread it on the dough, making sure you reach all the edges. Sprinkle caramelized onions evenly on top of the fig jam.

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Next add the slices of brie cheese to the top of the pizza. If you want your pizza to have more cheese, T.W.O. isn’t stopping you –go ahead!

Let the pizza rise for about 15 minutes. Note – you don’t want to put the pizza in a cold oven, so make sure your oven reaches 425ᴼF.Once the oven is ready, place the pizza in the oven and watch closely. Do not open the oven door, as you want to keep the heat in. The pizza will take 15-20 minutes. Once done, take the pizza out of the oven and let it sit for 5 minutes prior to cutting.

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Add the salad to the top of your pizza and you our friend have the perfect pizza!

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Happy Friday Night Pizza!

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White Artichoke Pizza

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Happy Friday Night Pizza Night!!

Just got paid…Friday night… and T.W.O. is feeling alright! Our aprons are ready for some pizza making! This week’s pizza is a delicious white pizza with artichokes, mushrooms, garlic and fresh mozzarella.

Ingredients:

– Pizza Dough*
– Cornmeal
– Flour
– Fresh mozzarella, about 9 large round slices
– 2 Tablespoons olive oil
– 1 – 1 ½ cups marinated artichoke hearts, sliced
1 cup mushrooms, sliced
– 2 cloves garlic, chopped
– 2 Tablespoons dried basil

 * T.W.O. used VJB Cellars pizza dough which is made with 00 flour.

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Preheat oven to 425ᴼF. Roll out the pizza dough on a floured/ cornmeal surface. Once the dough is evenly rolled out, transfer the dough to a greased cookie sheet. Next take the olive oil and spread it on the dough, making sure you reach all the edges. Sprinkle the diced garlic and basil evenly on top of the olive oil.

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Add your fresh mozzarella, spacing the slices equally so the cheese will melt to the edges. Next, add your sliced artichokes and mushrooms. If you are an artichoke lover like T.W.O.- you can add more as desired!

Let the pizza rise for about 15 minutes. Note – you don’t want to put the pizza in a cold oven, so make sure your oven reaches 425ᴼ. Once the oven is ready, place the pizza in the oven and watch closely. Do not open the oven door, as you want to keep the heat in. The pizza will take 15-20 minutes. Once done, take the pizza out of the oven and let it sit for 5 minutes prior to cutting.

Is it time to eat yet?!

Sure is! Hope you enjoy this light, fresh and flavorful white artichoke pizza on your Friday Night. Don’t forget to pick your movie to go along with your dinner!

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Deep Dish Pizza

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Friday Night Pizza!!! T.W.O. decided to spice up Friday Night Pizza night and make a deep dish pizza. That’s right, pizza pie! T.W.O.’s brother made a deep dish pie a couple weeks ago, which inspired us to try our own version. Grab your rolling pin, pie dish, ingredients and let’s start cooking!

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Ingredients:

– Pizza dough
– Flour
– Cornmeal
– Mozzarella cheese, 1 inch block
– Marinara sauce (T.W.O. uses Molinari’s homemade marinara sauce)
– 1 large head of broccoli, chopped
– 1 can of olives, diced
– 1 small package of mushrooms, diced
– 2 jalapeno, diced

Preheat oven to 425ᴼ.

First, roll out dough on a flour, cornmeal surface. Make sure to evenly roll out the dough in a circular shape so it fits in the pie dish. Once completed, place the dough in the pie dish and pat in place. Add some flour and cornmeal to the bottom of the dough so it will help absorb some of the juices.

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Cut thin mozzarella slices from the block of cheese and lay on the bottom. Next, drizzle some marinara sauce to cover the cheese. Add the cut vegetables to the pie and layer cut slices of cheese in between. Once you have all your ingredients in the pie, top with the remaining marinara. The sauce should fill in the gaps between the vegetables.

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Put the pizza pie in the oven and bake for about 30-40 minutes. You will know when the pizza is ready when the sauce is “bubbling”. Take out and top with parmesan cheese.

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Let the pizza sit for about 10 minutes prior to cutting. Once served, sit down and enjoy your deep dish pizza pie!

Happy Friday Night Pizza Night!!!

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Cheers,

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Burrata Margarita Pizza

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Burrata. Basil. Marinara Sauce. Balsamic.

Happy Friday Night Pizza Night!!

T.W.O. decided to cook a lighter pizza for this Friday Night Pizza Night. Burrata looks a lot like fresh buffalo mozzarella, but it much softer and has a cream-like filling. And it makes for a great cheese to use for a pizza! This Burrata Margarita pizza is easy to whip up for yourself, date or family night. Has T.W.O. convince you to make this pizza yet?

Ingredients
1 – Roll of pizza dough
-12 ounces Marinara Sauce*
-8 ounces Burrata**
-1 Small package fresh, basil leaves
-2 Cloves garlic, chopped
Balsamic Vinegar
Salt

*T.W.O. uses SF Capellino Low-Fat Tomato and Garlic Sauce from Molinaris Deli…don’t let the “low-fat” scare you- the texture and flavor is still there!
**T.W.O. suggests using Di Stefano – Burrata Alla Panna

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Roll out your pizza dough on a floured/ cornmeal surface. Once evenly rolled out, place dough on a pizza stone. Spread the marinara sauce on the dough making sure you get the edges.

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Next, cut the burrata into pieces and distribute evenly on the pizza dough. (See below) It’s okay that the marinara is showing; the cheese will melt. Next, place your basil leaves and chopped garlic on the pizza. Last step- drizzle balsamic vinegar over the pizza and add salt to taste.

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Let the pizza rise for about 15 minutes while the BBQ is heating up. Note –you don’t want to put the stone on a cold BBQ. The temperature should reach a medium-high heat before placing the pizza on. Watch the pizza closely; you don’t want your crust to burn! It should take about 15-20 minutes, depending on your grill.

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Happy Friday Night Pizza Night!!!

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BBQ Chicken Pizza

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Friday Night Pizza night!

T.W.O. had some leftover chicken in the refrigerator, so why not make a BBQ Chicken Pizza?!

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 Ingredients:

– Pizza Dough
– Cornmeal
– Flour
– Chicken breast, shredded
– BBQ sauce
– 1/2 cup olives, sliced
– 1 cup mushrooms, sliced
– 1/4 cup cilantro, diced
– 1/2 cup red onions, diced
– 2-3 cups mozzarella

Roll out the pizza dough on a floured/ cornmeal surface. Once the dough is evenly rolled out, transfer the dough to the pizza stone. Next take the BBQ sauce and spread it on the dough, making sure you reach all the edges.

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Then, add your mozzarella! Take the sliced olives, mushrooms, cilantro and red onions and spread it on the cheese. In a bowl, mix the shredded chicken breast and BBQ sauce. Once mixed, put the chicken on the pizza.

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 Let the pizza rise for about 15 minutes while the BBQ is heating up. Note – you don’t want to put the stone on a cold BBQ. The temperature should reach a medium-high heat before placing the pizza on. Watch the pizza closely; you don’t want your crust to burn! It should take about 15-20 minutes, depending on your grill.

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Bon Appetite!

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