Pizza too good not to share
I know I’ve posted on this topic before, but pizzas have endless possibilities. In the past week or so, my mister and I have revived a fond Toledo memory, and concocted something new to our house celebrating the art of the utter. These were just too good not to share.
My first offering is a meatless delight. When I sent the leftovers in my husband’s lunch, he came home telling me he’s the envy of the cafeteria. I warn, this is fairly stinky one, with toppings of mushrooms, garlic, and onions, but the full result is well worth it. In hindsight I suppose this is something of a play on a Margherita, but I like ours much better. Of course, I’m biased. None the less, bake and enjoy.
Stinky Pizza
- 1 tsp. parsley
- 1 tsp. crushed red peppers
- 1 plum tomato, chopped
- 1 C shredded spinach
- 1/2 C crumbled goat cheese
- 8 oz. fresh mozzarella, sliced into rounds
- 2 cloves garlic, sliced
- 1 mushroom, sliced
- 1 small onion, chopped
- 1 uncooked pizza dough crust
- 2-4 Tbsp. extra-virgin olive oil
- 1 tsp. basil
- 1 tsp. oregano
Preheat oven to 450 degrees
With a paper towel, squeeze excess water from mozzarella slices. Stretch dough to desired pizza size. Brush on extra virgin olive oil, then sprinkle on oregano, parsley, basil and crushed red pepper. Add toppings in desired order. Bake for 10-12 minutes.
This one was originally done by Jet’s pizza, but alas Toledo is too far way, so they won’t deliver. This combines two of America’s favorite foods: the chili dog, and the pizza. Of course, Jet’s was inspired by another Toledo landmark, Tony Packo’s, a restaurant made famous by MASH’s Corporal Klinger, played by Jamie Farr, Toledo’s favorite son. Tony Packo’s is famous for its chili dogs, as well its chili, but Jet’s was inspired by the chili dogs, and loved them so much (along with the rest of Toledo) that they made it into a pizza. They don’t sell that chili around here, but friends of mine brought some from the Glass City itself, and we knew one thing we had to do with it. You certainly won’t need the entire can of chili, which is why I recommend the small can. You know what to do with those leftovers.
Chili Dog Pizza
- 1 uncooked pizza dough crust
- 1 small can hot dog chili (Tony Packo’s is preferable)
- 1 small onion, chopped
- 1 Hungarian sauasage, cut into 1/2″ rounds
- 1 C shredded cheddar
- 1 C shredded mozzarella
- Yellow mustard for drizzling
Preheat oven to 450 degrees.
Stretch out pizza dough to desired size. Spread chili , then cheese, onion and sausage. Drizzle mustard over the pie. Bake 12-15 minutes.
Tip of the week: A little corn meal on your baking tray or stone will prevent sticking.
Sally is a wife and domestic diva in Maryland. She approaches life with gusto, humor, and a passion that is unmatched. She is a classic woman, with a modern twist and is the kind of woman who will throw back a beer and watch Star Trek with her husband, and entertain the church croquette group with homemade cheese cake. Sally offers something for everyone, and is always experimenting and cooking up a storm in her kitchen.