ZUCCHINI, CORN, + PESTO PIZZA

If you've been following along here for awhile, you know that most Friday nights are homemade pizza nights in our house! I perfected my dough recipe YEARS ago and the only thing I've changed since then is making the switch earlier this year to organic flour. Hear me out on this one- something about the organic flour makes the dough SO MUCH BETTER. I can't explain it, but it's worth the extra few dollars at the grocery store. Also worth investing in? A pizza stone! This makes all the difference when cooking a homemade pizza at home. You just cannot beat it. 

This pizza was inspired by one they serve at a local organic farm here in Charlotte. My friend raves about it and I decided to give it a whirl. Mark Moore was skeptical at first, but I made him a believer. Corn on a pizza may sound odd, but trust me on this one. The sweet kernels add a little something extra and I am here for it. 

I layered the pesto on this one and it was just heavenly. There is nothing like fresh homemade pesto in the Summer. I was out of walnuts and pine nuts, so I made a quick batch with just basil, parmesan, garlic, and olive oil and I think this is what I will do from now on when making pesto for pizza. It was lighter and fresher tasting to me and without the nuts, the basil really shines through. That intense basil flavor on this pizza is what makes it so good. (besides the little pops of sweet from the corn) If you wanted to add some meat, I think prosciutto would be amazing on this one! 

It's like Summer on a pizza. 

ZUCCHINI, CORN, +  PESTO PIZZA

For my homemade Neapolitan pizza dough, follow the recipe HERE

1 ear sweet corn, cooked and cut off the cob
Handful of zucchini "ribbons" (I used a veggie peeler and shaved about 1/2-1 cups worth!)
Pesto (store bought or homemade)
Shredded whole milk mozzarella

If you are using homemade dough, preheat oven with pizza stone inside to 500 degrees. Once the oven comes to 500, remove the pizza stone and immediately prep your pizza.

Roll out dough and place on preheated stone. Spread a layer of pesto and then a very thin layer of mozzarella. Top with zucchini ribbons and sprinkle on the fresh corn. Add another layer of mozzarella.

Bake for 8 minutes on 500, or until nice and melty and bubbly! Hit it with some red pepper flakes for heat. 

Spinach, Leek + Mint Greek Pizza

Today, I'm throwing it back to several months ago when this pizza first made its appearance at our weekly Friday night pizza party. I have had this recipe in the que to share with you all for awhile and I'm finally getting around to it! Friday is two days away people...start prepping! 

We don't do homemade pizza every Friday, but when we do, we really try to mix up our topping choices. We have our staples, but it's fun to try new things and find new favorites. 

I saw Giada make this during the foggy newborn days with Kate and made a note to add it to my list of recipes to try. I could not get over the unique combo of flavors and trust me- they work here! The mint is so unexpected and really adds something extra. I love the way everything comes together when you saute it all before topping it on the pizza and popping it in the oven.

Fresh baby spinach is the key here to keeping the pizza from getting soggy while cooking. And there is something better about buying a block of feta cheese and crumbling it yourself rather than buying it pre-crumbled. Trust me on this one (it's also often times cheaper!). I have yet to try dusting my pizza crust with corn meal, but I think that's on the list for the next time we make homemade pizza. 

Spinach, Leek + Mint Greek Pizza
recipe from Giada De Laurentiis


Pizza dough (half my recipe here, or grab a 1 lb. ball from your local pizza place!)
3 Tbsp. extra virgin olive oil
2 leeks, pale green and white parts only, thinly sliced
salt and freshly ground black pepper
3 cloves garlic, minced
12 oz. fresh baby spinach leaves
1 (4oz.) chunk feta cheese, crumbled
3/4 cup chopped mint
2 Tbsp. unsalted butter, room temperature

Preheat oven and pizza stone to 500 degrees.

To prep the topping, in a large skillet, heat olive oil over medium heat. Add the leeks and season with salt and pepper. Cook until tender, while stirring frequently, around 5 minutes. Add the garlic and cook until aromatic, about 30 seconds. Add the spinach in batches, and cook until wilted, about 3 minutes. Remove the pan from the heat and add the feta and mint and gently toss to combine. 

Roll out dough to desired pizza size. Pull pizza stone out of the oven and place dough on top. 

Using the tines of a fork, prick your pizza dough all over. Spread the spinach mixture evenly atop the dough. 

Bake for 8-10 minutes. 

Fig, Prosciutto + Arugula Pizza

Most Friday nights in our house include homemade pizza and we've been experimenting with so many different toppings this summer. Fresh seasonal fruit seems like an odd pizza topping but trust me, when paired with the right cheese and herbs, makes for something wonderful! ...Think peaches, pancetta and basil or pears, prosciutto and blue cheese. Not your typical pizzas but so, so good. 

We made this Fig, Prosciutto and Arugula pizza a few weeks ago and it was DELICIOUS! My favorite Charlotte restaurant has a similar one on their menu and I've been dying to recreate it myself. Figs are in season and ripe for the picking right now. I love to eat them plain, but there are so many ways to eat them. 

Give this pizza a try- it's a surprising and rare bite! Caramelized red onions and gorgonzola cheese would be tasty additions if you're feeling extra adventurous! 

Fig, Prosciutto + Arugula Pizza

Neapolitan pizza dough (halve the recipe for one pizza)

Fresh figs, sliced

3 thin slices prosciutto, torn

Handful of fresh arugula 

Mozzarella Cheese

Salt and pepper, to season

Mix pizza dough and let rise for about two hours prior to topping the pizza and putting it in the oven. 

Preheat oven to 500 degrees, with your pizza stone in the oven. 

Roll out dough to desired size. Once the stone and oven are preheated to 500 degrees, remove the stone from the oven and place rolled out dough immediately on top. Brush with olive oil. Top with a thin layer of mozzarella, then arugula. Evenly top with torn prosciutto. Sprinkle another heavier layer of mozzarella. Finish by evenly placing sliced figs on top of the cheese and season with a tiny bit of salt and fresh ground pepper.

Cook for 8 minutes on 500 degrees, or until crust is crisp and cheese is melted and bubbled.

Clam Pie

Clam pie exists in a realm of pizza that I never knew existed and considering my love of creatures of the sea, I can't believe I've never travelled there before. While out of town a few weeks ago, Mark and I were enlightened by this delightfully different pizza topping combo and we promptly recreated it. In the spirit of Pizza Friday, and in the spirit of giving, I'm sharing this recipe with you today!

If seafood isn't your thing, this pizza probably isn't for you, but dare I say seafood haters might be surprised at their first bite. Broccoli may seem like the odd man out in this toppings bunch but I assure you, it works with the clams in all of the right ways. This may have a permanent position on our Friday night pizza line up. 

Don't knock it until you try it. 

Clam Pie

Neapolitan pizza dough

1 can minced clams 

4-5 cloves fresh garlic, minced

Broccoli crown, finely chopped

Olive oil

Shredded mozzarella cheese

Grated pecorino romano cheese

Preheat oven and pizza stone to 500 degrees.

In a small saute pan, add 2-3 Tablespoons of olive oil. Add garlic and saute until soft and fragrant on medium heat, about 3-5 minutes. 

Pour garlic and olive oil mixture into a medium bowl with the clams and broccoli. Season with salt and pepper. 

Sprinkle a thin layer of mozzarella cheese on the pizza dough. Spread clam mixture evenly on top. Sprinkle another thin layer of mozzarella on top, followed by a thin layer of grated pecorino romano cheese. Bake for 8 minutes. 

Pizza Knots

Fridays were made for eating (homemade) pizza and whoever decided that this was a rule should be crowned. Most Fridays, our homemade pizza tradition continues and it's a meal we look forward to all week long. 

These sweet little pizza knots have joined the Friday night pizza party and we are obsessed. They are the perfect little pre-pizza bites and oh so decadent when dipped in our favorite olive oils. We set up a little dipping station and enjoy these while we wait for the giant pies to come out of the oven. 

If we are having company, I typically make one batch of my Neapolitan Pizza Dough plus an extra half batch. One batch makes two large pizzas and I use the half batch for the knots. If it's just Mark and I eating, I make one batch of dough, making one large pizza and a bunch of knots.

Pizza Knots

1/2 batch of my Neapolitan Pizza Dough 
Olive oil, for brushing
Coarse salt
Olive oil, for dipping
Marinara, for dipping

Preheat oven and pizza stone to 500 degrees.

Once the dough has risen, divide accordingly. With the dough that has been set aside for knots, I cut in half, then those halves in half, etc., etc., yielding 16-24 smaller balls of dough. Roll each piece out to about 5-6" pieces and knot. 

When the oven has reached 500 degrees, pull out the pizza stone. Place the knots on the stone and brush with olive oil and sprinkle with a little salt. Bake for 7-8 minutes. 

Serve, dip and enjoy!

Grilled Pizza

Here's a little something to shake up your summertime grill menu. While of you were probably grilling hot dogs, hamburgers and chicken on the grill during Memorial Day weekend, we opted for pizza. 

Pizza. On the grill. I cannot express how deliciously different it is. 

We attempted this method a couple of years ago during our days in Illinois but we failed miserably and didn't do it correctly. But thanks to dear friends, we now know how to throw a pizza on the grill. It's actually much easier than it sounds and I am here to tell you that the end result is unlike any pizza you have probably ever eaten. It's slightly smokey and has a unique chewy quality that I don't get when I use my pizza stone in the oven. Homemade pizza dough takes this above and beyond so while you're trying something new, try two new things. Make your own dough, then grill it. My Neapolitan Pizza Dough will not disappoint.

We topped one pizza with a thin layer of homemade marinara, sweet Italian sausage, roasted red peppers, slivered red onions and mozzarella. Pizza number two featured my favorite of all pizza toppings; arugula, mushrooms, prosciutto and mozzarella. Pizza on the screened in porch with wine, good friends and our newly hung bistro lights made for a lovely Italian Sunday night.

If you haven't grilled your pizza, you haven't lived.

Grilled Pizza

1 batch Neapolitan Pizza Dough (or your favorite pizza dough)

olive oil for brushing

pizza toppings of your choice

Fire up your grill!

Split pizza dough in half, to create two pizzas. Roll out dough to desired size and thickness on a floured surface.

Brush the top side of the crust with olive oil. Transfer pizza to the grill and cook for 3-4 minutes. The dough will bubble up like a pancake. Remove from grill, flip over onto a flat surface, and top with pizza toppings. Transfer pizza back onto the grill and cook for another 3-4 minutes, or until cheese is melted.

Peach + Blue Cheese Pizza

A pizza post on a Friday is most appropriate, wouldn’t you agree? Whoever decided that pizza tastes best on Fridays deserves a hug and a kiss (and an extra slice or two!) If you like to indulge at the end of the week like we do, I have the perfect Summer pizza to share.

Summer is the perfect time to find creative ways to use all the fresh produce brought home from the farmer’s market. Tomato, watermelon & feta salad. Roasted beets with pistachios, goat cheese and olive oil.

And peach pizza.

Do not stop reading here. Peaches on pizza may sound like the sort of food marriage destined for dumpsville but trust me on this one. It just works. The peaches roast as they cook atop the pizza pie and when paired with salty, pungent blue cheese, they provide a perfect balance. Add some slivered red onions and shredded mozzarella and this one is good to go.

Peach + Blue Cheese Pizza

Neopolitan Pizza Dough (recipe here)

1 large peace, diced

½ cup shredded mozzarella

Red onion, slivered

Crumbled blue cheese or gorgonzola

Olive oil, for brushing

Salt + pepper to season

Preheat pizza stone at 500 degrees.

Roll out dough, and place atop preheated stone. Brush crust with olive oil. Sprinkle a layer of mozzarella on top, this will hold all of the toppings in place. Arrange peaches and red onions in an even layer. Season with a little bit of salt and pepper. Finish with a layer of crumbled blue cheese.

Bake for 8 minutes.

**Check out my friend Julie’s blog, Cooking Therapy. She recently posted my Neopolitan Pizza Doughand halved the recipe! Mark and I have been doing this as well, and make two small pizzas. It’s perfect for two with lunch leftovers on Saturday!

Neapolitan Pizza Dough

I've been keeping this recipe all to myself for quite a few months now and I decided it was time to be nice and share. Sharing is caring and after all, Christmas is coming and Santa is watching. I wasn't really hiding the recipe though. It was more like 50% of me wanted to surprise everyone with this perfectly crafted and hand tossed dough without giving away the secret just yet! The other 50% of me wanted to make 100% sure that this new dough recipe was not a one hit wonder.

Back in June, Mark and I found the very best pizza in Central Illinois and immediately after consuming it, I went on an obsessive search to find something that would yield mouthwatering results. I found this recipe on a random google search and I wish this guy would start blogging again because this recipe makes him worthy of BFF status. This dough is perfectly airy, delightfully chewy and still strong enough to withstand a topping party.

How adorable is my kitchen assistant? We spent last weekend in Atlanta with our good friends and sweet little Gabi was attached to my hip. She loves to cook and was so excited to help me every step of the way. (while singing "Five Little Pumpkins" of course!) Love her so, so much!

Neapolitan Pizza Dough

recipe from Italialicious

makes two 15" pizzas

5 cups unbleached, all purpose flour, plus more if needed and for dusting

2.5 tsp. dry active yeast

2 cups warm water

1.5 tsp. salt

1 tsp. sugar

Dissolve yeast in 1 cup warm water. Add the sugar and set mixture in a warm place for 1 minute. After 1 minute, check to see that the yeast is active, and that there are bubbles on top of the mixture. Let this mixture sit until it almost doubles in size, around 10 minutes. Add 3 cups of flour to an electric mixer, along with the yeast mixture and second cup of warm water. Using a dough hook, begin to combine. Add the salt and mix in. Slowly add the rest of the flour in 1/4 cup increments. The dough will become stretchy and tender. You may need more than 5 cups, you may need less. Pay close attention to the consistency. When the dough has climbed up the hook, it is done.

On a lightly floured surface, knead the dough a few times. In a large glass bowl, pour about 1/4 tsp. olive oil. Form dough into a ball and transfer to the glass bowl. Cover with a towel and place in a warm place for at least 2 hours.

A lot of how your dough comes out depends on the temperature in your kitchen, the yeast and the temperature of your water. My pizza dough never comes out exactly the same every time. Be patient and don't give up! Give this a shot. I promise when you get it, your pizza nights will forever be changed!

Cooking Instructions-

I highly recommend using a pizza stone not only with this recipe, but always. I use this one from Williams-Sonoma. Place pizza stone in oven and preheat oven to 500 degrees. Once the stone is heated, remove and immediately place rolled out dough atop the stone. The pizza will begin the cooking process before you place it in the oven. Top as desired and cook for 8 minutes.