White Pizza with Broccoli and Tomatoes

Happy Birthday to my mom and to my husband! Both of them have birthday's this week and they both like white pizza... So this one is for you guys!

This started with a big ball of store bought dough. Feel free to make your own, but right now I don't have a go-to dough recipe of my own. Well, I have one I really like, but I never plan my meals ahead and waiting for dough to rise is just torture! I even think the pizza dough in the pop-can is pretty good. Don't tell anyone though. I just love a fast meal.

White Pizza with Broccoli and Tomatoes

1 ball pizza dough, enough for one pizza
2 cups chopped broccoli
3/4 - 1 cup ricotta cheese
2-3 plum tomatoes
4 tbsp Sun-dried Tomato Parmesan Garlic Olive Oil
     plus a little more for serving
1 large ball fresh mozzarella, 3-4 inches diameter

Heat your oven to 450 degrees.

Bring the dough to room temperature. Stretch out the dough gently on a baking stone or a greased baking sheet. Make sure not to over work it, or it will get clumpy and stringy. If you get any tears, continue working the dough until you get the right size and then go back and pinch the tears together. Drizzle, spoon or brush the olive oil over the entire surface of the dough, going all the way to the edges.

Spread the ricotta cheese and broccoli in an even layer across the dough. Slice the tomatoes in a medium slice and sprinkle around. Slice the mozzarella into thin slices and distribute around. Make sure not to get the cheeses too close to the edges, stay back about 1/4 inch on all sides.

Bake for 10-12 minutes. Until the cheese and crust start to brown and everything is all bubbly.

Sprinkle with a little more olive oil and serve.

Strawberry Basil Pizza

I love pizza. Crispy pizza, squishy pizza, oh man, breakfast pizza! But dessert pizza's are something else. Add some savory things to the sweet and even better! (Hey, this would be a great breakfast pizza too!)

Strawberry Basil Pizza

1 pocket-less pita

1 tsp Vanilla Olive Oil

1 tsp cinnamon sugar

2-3 strawberries

3-4 small basil leaves

2-3 tbsp ricotta cheese

1 tbsp Fig Balsamic

Brush the olive oil on your pita and sprinkle it with some cinnamon sugar. Spread the ricotta over that.

Slice the strawberries thinly and spread around. Slice the basil into ribbons and spread that around too.

Now you can eat this cold, but I like it toasted in the toaster oven or broiler for a couple minutes. I let the cheese and the pita to start browning around the edges.

Drizzle with the Fig Balsamic and enjoy!

Asparagus and Proscuitto Pizza with Pecans

We have been craving pizza. But not gooey pizza. Little individual make your own pizzas. With pesto, and salty things, and.... well, whatever I had in my fridge.

This is for one small pita pizza. Double or triple it for a full size pizza.

Asparagus and Prosciutto Pizza

1 pocket-less pita (I like whole wheat)

1 tbsp Meyer Lemon Olive Oil

2-3 tbsp Trapanese Pesto sauce* available in store

a handful of shredded mozzerella

2-3 spears asparagus thinly cut on a diagonal

a handful of pecans

Plain Sea Salt, to taste

1 slice prosciutto, torn into small bits

Heat the oven to 350 degrees. Brush the crust with the olive oil and spread the pesto over the top. Arrange everything evenly but leave off the prosciutto. It gets too crispy.

Sprinkle with the salt and bake for about 5-7 minutes. Check it at five minutes, if the cheese is browning, you're done.

Scatter the prosciutto across the top and serve.