Sunday, March 31, 2013

white pizza {bacon, pear, blue cheese // 3 cheese + spinach}

I don't think I've really written about it yet, but Adam and I got a pizza stone as a Christmas gift.  It has really changed our weekly cooking routine since it's easy and quick and allows for a lot of experimentation.  It's a lot of fun too, now that we have the technique down.  We started out by recreating some of our old favorites, but have recently gotten into making 2 smaller pizzas rather than one large one.  We like the crust better this way (crispy and thin) and the variety is fun!

Since this week's dinner lineup has a lot of tomatoes, we went for white pizzas last night.

Bacon, pear, and blue cheese on one and 3 cheeses and spinach on the other.  We use Trader Joe's premade dough since it's easy and inexpensive, but you could of course make your own.

Bacon, Pear, and Blue Cheese Pizza
pizza dough
5 slices bacon
1 pear, thinly sliced (you prob won't need an entire pear)
crumbled blue cheese or Gorgonzola
balsamic vinaigrette* 
olive oil
salt + pepper

Cook bacon until crispy.  Set aside to drain on paper towels, and break into bite-sized pieces when cool.  Roll out dough.  Thinly coat with olive oil and a sprinkling of salt.  Add layers of ricotta, blue cheese, bacon, and pear*.  Bake at 450-500 until crust is golden.
*We didn't do this, but next time I'd coat the pears in balsamic vinaigrette to add a bit of acid (as they say on all the cooking shows) and to get a bit of caramelization on the pears.  Yum.   

Three Cheese + Spinach Pizza
pizza dough
baby spinach
1/2 white onion, diced
1-3 garlic cloves, minced (we used 3, and it was super garlicky)
grated Parmesan cheese
mozzarella (fresh or shredded)
olive oil
salt + pepper

In a skillet cook diced onion in olive oil until tender.  Season with salt and pepper.  Add garlic and spinach, stirring until spinach is wilted.  Stir in enough Parmesan cheese to gain a slightly creamy appearance.  Set aside.  
Roll out dough.  Thinly coat with olive oil and a sprinkling of salt.  Bake dough alone at 450-500 for a few minutes until crust is slightly browned.  Top with layers of ricotta, mozzarella, and spinach mixture.  Bake a few more minutes until mozzarella is melted and crust is golden brown.  

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