I love making creative pizzas; both my husband and my sister are awesome pizza makers (my sister does it professionally) so we spend lots of time on creating these delicious pies. These are good made on either frozen or homemade dough. I like making dough in my breadmaker just using the recipe from the manual. I don’t, unfortunately, have any pictures to share for this, as pizzas usually go directly from oven into mouth without a break for photos!
Before making the pizza, stretch the dough to the desired size and precook right on the pizza rack at 450 degrees for about 4-5 minutes. Keep an eye on it so it doesn’t get overdone, but it should be cooked enough that you can pick it up and it retains its shape.
- Cranberries and goat cheese: This is one of my favorite go-to pizza toppings. It’s a great combination of sweet and tangy, plus I love the way the dried cranberries caramelize in the oven! To top one pizza, you’ll need 1/4 cup dried cranberries, 3 tablespoons pesto, 2 oz goat cheese, 1/2 cup shredded mozzarella, and 1/2 cup spinach (or 1/4 cup chopped basil). Spread the pesto on the pizza dough. Top with mozzarella. Then scatter cranberries across pizza, crumble goat cheese, and top with spinach or basil. Bake this for about 8 minutes at 450 degrees, or until the cheese is melted and browned lightly.
- Peach and Prosciutto: Full credit for this one goes to my sister and her boyfriend. I never would have thought of this! Again, it’s a great mix of sweet and salty. Mmm, my mouth is watering and I just ate this last night! To top one pizza, you’ll need 2 thinly sliced peaches, 4 strips of prosciutto, 1/4 cup mascarpone, 1/4 cup shredded mozzarella, 1 cup baby kale or arugula, and salt & pepper. Start by spraying the slices of peach with olive oil or cooking spray. Grill these slices on a grill pan until lightly browned on each side. Spread the dough with mascarpone. Lay out the slices of prosciutto. Top this with the mozzarella, reserving about 2 tablespoons. Place the peaches on top of the cheese and sprinkle with salt and pepper. Top this with the kale and the remaining cheese. Bake this for about 8 minutes at 450 degrees, or until the cheese is melted and browned lightly.
- Sausage and Grilled Veggies: This is my parents’ signature pizza; it’s a great way to use leftovers from a cookout. To top one pizza you’ll need 1-2 cooked sweet Italian sausages cut into slices, 2 cups grilled mixed veggies (peppers, onions, zucchini, broccoli, etc), 1/4 cup tomato sauce, 1/2 cup shredded mozzarella. Top the dough with the tomato sauce, sausage, and veggies. Cover all the toppings with the mozzarella and bake at 450 degrees for about 8 minutes, or until the cheese is melted and lightly browned.
- American Classic: This is a combo I’ve only made once with my sister, but it was so delicious, I had to include it! It sounds so bizarre (and it is, truthfully, pretty bizarre) but the flavors work together so nicely, and, again, it is a great way to use leftovers! To top one pizza, you’ll need 1/2 to 1 cup leftover meatloaf, 1/2 to 1 cup leftover macaroni and cheese, 1/4 cup tomato sauce, 1/4 cup shredded mozzarella, and 2-4 tablespoons chopped basil. Top the dough with the tomato sauce, meatloaf, and mac ‘n’ cheese. Cover these with a bit of mozzarella and finish with the basil. Bake this for about 8 minutes at 450 degrees, or until the cheese is melted and browned lightly.
- Taco Pie: This is my version of my favorite special at my favorite pizza place, Flatbread (in fact, the food at our wedding was all Flatbread pizza). To top one pizza you’ll need 1/2 lb ground beef cooked with taco seasoning (see my recipe for homemade taco seasoning here), 1/2 cup shredded monterey jack, 1/2 cup drained black beans, 1 ear of corn cut off the cob, 1/4 cup salsa, 2 tablespoons chopped cilantro, 2 tablespoons ranch dressing thinned with a splash of milk, 1 sliced avocado. Spread the salsa on the dough and top with the ground beef. Cover this with the monterey jack. Add the corn and black beans. Bake the pizza at 450 degrees for about 8 minutes. Right after the pizza comes out of the oven, top it with the cilantro and sliced avocado and drizzle the ranch dressing over the whole pizza.
What are your favorite pizza combinations?
Breakfast is my favorite meal of the day. If I could, I would eat it for every meal…(maybe I can, see Exhibit A: Breakfast Pizza). It’s also my favorite meal to go out for. One of the biggest things I miss about living in Portland (the original, not OR) is Hot Suppa, the king of all brunch. I have so much love for Hot Suppa. Basically, my life post-Portland has been a search for a good stand-in. As of yet, I have not found a place that has stolen my heart quite as much, but I’ve found some gems. Here are my five favorite places to stuff my face with breakfast in the Boston area:
Until last year, I had no ability to paint my own fingernails. I painted my toe nails frequently, but any time I painted my fingernails two things happened:
- They looked terrible. Really, truly terrible.
- I felt like I was wearing ping pong balls on the tips of my fingers. I felt like I couldn’t type, open door knobs, or even put my hair in a ponytail.
As a teacher, however, I realized that painting my nails allowed me to express a bit more of my personality in a still school appropriate way. Now, I’m totally addicted. Today I’m going to share with you my current top five nail colors for the season….and I’ve managed to combine them into only 3 manicures!
I am loving bold oranges and reds as well as soft minty pastels for spring. That and accent nails top my list currently. Though some of these look pretty similar in the bottles, they look very different on my fingers. So without further ado…
Clockwise from top left:
- Minted with Cut It Out on thumbs
- Kook-a-Mango with Havana Dreams on ring fingers
What is your favorite spring nail color?
Welcome to Oh, She Dabbles! I'm C and I'm so glad you're here. I'm an elementary school teacher and I started this little corner of the internet to share my personal style and fun projects.
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