Mini Air Fryer Pizza Bites

Quick and easy air fryer pizza roll ups are ready in no time for a light lunch, snack or informal appetizer. 

Ingredients:

4 - 6" soft tortillas, cut in quarters

1/2 cup shredded mozzarella

1/2 cup pizza sauce

16 slices of pepperoni

olive oil 

After quartering the tortillas take each triangle and spoon about 3/4 tsp of sauce and spread. Add a slice of pepperoni and some cheese. Roll them up from the large side to the point and lay seam side down in the air fryer basket. Brush with olive oil and bake at 400°F for 5-7 minutes. Could be served with more sauce for dipping if desired. Serves 2-3

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Smashed Sweet Potato Pizza

Who knew a baked sweet potato could turn into a pizza? This little gem is a tasty gluten-free option to pizza crust. Don't get me wrong, I love me a good pizza but if you're looking for a quick and healthy alternative this is it!

Ingredients:

1 medium sweet potato 

3-4 tsps BBQ sauce

3/4 cup shredded mozzarella 

1/4-1/2 cup cooked chopped chicken 

Some thinly sliced red bell pepper

Olive oil, regular or spicy 

First, scrub the sweet potato clean and pierce a few time with a fork. Microwave on high 4 minutes until tender. 

Split it down the middle but don't cut right through. Splay it opened on a parchment lined baking sheet peel side down. Cover with another piece of parchment and press down with a heavy skillet or use a rolling pin to press the potato to about 1/4" thick. Peel off top layer of parchment.

Spread with your favourite BBQ sauce then add mozzarella, chicken, red pepper and a drizzle of oil.

Pop into a 350°F oven for 10-12 minutes then broil a couple of minutes to bubble up the cheese. 

Serves 2 for a light lunch

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Light No Cook Pizza Sauce

This flavourful no cook pizza sauce is so easy to make. It's light, fresh and delicious!

Ingredients:

1 - 284ml (9 oz) can Rotel mild chopped tomatoes and green chilies

1 tbsp tomato paste 

1 tsp minced garlic 

1 tbsp olive oil 

1/2 tsp salt

1/2 tsp oregano 

1/4 tsp sugar

a few basil leaves, chopped

black pepper to taste 

Just mix everything together and spread over your pizza dough, then top as desired and bake.

Makes enough for 2 medium pizzas

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Sicilian Focaccia Pizza

If you love a springy, thick bread crust then this pizza is for you. Easily handheld, just grab a square and eat it on the go!

Ingredients:

5 1/2 cups bread flour

3 cups lukewarm water (105-110°F)

3 tsps quick yeast

2 tsps sea salt

1 tsp honey

4 tbsps olive oil

4-5 tbsps tomato sauce

Your favourite toppings like: thin onion slices, red bell pepper, green onions, mozzarella cheese, pepperoni, etc.

 

Whisk the water, honey and yeast together and let sit 5 minutes until it starts to activate. In another bowl, combine the flour and salt. Pour the wet mixture into the dry and stir with a wooden spoon to incorporate all the flour. Cover bowl with plastic wrap for 10 minutes. Then with damp hands, reach under the dough and pull it up to stretch and fold over on itself 4 times. Cover for 10 minutes then repeat the fold and stretch. Then form into a ball. The dough will be loose. Add 2 tbsps olive oil to a very large bowl, add the dough ball and turn to coat with oil. Cover with plastic wrap and refrigerate 18-72 hours.

After that time the dough should have raised and bubbled. Oil a 15 X 10" sheet pan with 2 tbsps olive oil and turn the dough out of the bowl onto the pan. Form it to a rectangular shape. Cover with a damp, clean dishtowel and leave on the counter for 2-3 hours.

After that rise and rest, dimple all over with your fingertips.

Gently spoon and spread tomato sauce over the dough. I used a scant amount of sauce here as I didn't want to weigh down the dough, but you could try a little more. Sprinkle some cheese, then load on your toppings and finish with more cheese. If using spinach as a topping put it on as soon as the pizza comes out of the oven.

Bake at 425°F for 25-30 minutes.

Makes 12 square pieces

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Pizza with the Works

Pizza with the works, or the Canadianism "all-dressed" usually means mushrooms, pepperoni and bell  pepper but this one takes it up a notch! Make it your cheat meal this week!

Ingredients:

Pizza dough for 1 medium pizza

1 1/2 cups shredded mozzarella 

More mozzarella cut in sticks or cheese sticks for the crust

1/3 lb bacon, cooked and chopped

Reserved bacon drippings 

4-5 tbsps pizza sauce

Sliced mushrooms, bell peppers and red onion

Pepperoni

Fresh pineapple tidbits 

I used a frozen pizza dough ball for this one and here's a handy tip. Usually I defrost the dough overnight rolled in vegetable oil in a ziplock bag then during the day I leave it out on the counter to come to room temperature. I forgot to leave it out of the fridge but was able to speed up the process by putting the bag of dough in the microwave with a bowl of hot water. Don't turn on the microwave! The heat of the water will bring the dough to a nice workable temp. in about an hour.

Once you have the dough stretched to fit your pan, pull the edges over sticks of cheese and seal well. This is just an option but more cheese is always the better choice😋

Next spread the sauce over the crust. I like a scant amount of sauce but feel free to increase the sauce if you like.

Then pile on the shredded mozzarella, mushrooms, bell peppers, onion, bacon, pepperoni and pineapple (don't knock it 'til you've tried it!!)

Give everything a good drizzle of reserved bacon drippings. 

And onto a preheated pizza stone in a 510°F oven (or convection oven) for 10-12 minutes.

Beauty!

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Italian Sausage Pizza Sub

Easy pizza sub for lunch or dinner. Delicious whether you fold it up and bite in or knife and fork it!

Ingredients:

1 lb Italian sausage, casings removed and chopped

1 tbsp olive oil

1 medium onion, thinly sliced

1 medium red pepper, thinly sliced 

1 tsp minced garlic

1/4 cup pizza sauce 

1 tsp dry oregano

Red pepper flakes to taste

1 cup shredded mozzarella

Fresh chopped parsley

2 -10" sub (or hoagie) buns

Heat oil in large skillet.  Sauté peppers and onion on medium heat 4-5 minutes. Then add garlic for 1 minute before removing everything to a plate. Add chopped sausage to the skillet and cook, breaking it up as it browns, for 5 minutes on medium high heat. Add the oregano and red pepper flakes.

Slice rolls in half lengthwise but not right through. Open them like a book arranging on a foil lined baking sheet. 

Spread pizza sauce on the cut sides then layer the veggies, sausage and cheese to top. You can add a sprinkle more oregano if you like.

Pop in a 450°F oven for 5-10 minutes then garnish with fresh chopped parsley.

Serves 2

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Artisan Pizza Crust

This recipe is all about the crust! The crisp, chewy, airy crust that only comes from a pizzeria... right in your kitchen!

Ingredients:

2 cups bread or all-purpose flour

1/8 tsp dry yeast

1/2 tsp sugar

1 1/4 tsp salt

3/4 cup + 1 tbsp water, 105-110°F

Mix the dry ingredients together then stir in the water just until combined. It will be lumpy and may even have a dry patch or two, that's ok.

Cover the bowl with plastic wrap and let rise at room temperature for at least 24 hours (this one ⭣ was actually 29 hours).

The dough should then be puffed and hydrated.

If you are using a pizza stone (best for even heat and a crispy crust!) place it in the cold oven on the center rack. Preheat the oven to 525°F.

Turn the dough out of the bowl onto a well floured surface. Dust the top of the ball then cut it in half. With floured hands, take 1 half and pull and stretch it, folding over on itself 4 times. Then pull the corners underneath to form a ball. Place the ball seam side down in a floured bowl. Repeat with the other half.

Cover the bowls and leave at room temperature for about one hour. Sitting them on top of the stove while it preheats is a good spot.

Carefully place a ball of dough onto your floured counter and using your fingertips gently press out into a circle, leaving the outer edge untouched as much as possible for that bubbly, airy crust. Then take the dough and start to move and stretch it using your fists and gravity (and flour!) to shape it. If it doesn't want to stretch, let it rest 5 or 10 minutes then try again. It should stretch to about 7-8". Repeat with the second ball of dough.

Place on parchment paper and trim the paper to the edge of the dough so that it doesn't burn in the oven. Top how you like it. These were made with pizza sauce, pepperoni, red pepper, pineapple (yes pineapple!) and mozzarella with a sprinkle of red pepper flakes.

Slide a pizza peel under the parchment and place the pizzas on the pizza stone. Bake at 525°F for 10-13 minutes, then broil 8" from broiler a minute or two for that little bit of char 😋

Makes 2 servings OR make 1 - 10-12" beauty like this⭣

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Pepperoni and Sausage Pizza Quiche

I like quiche but it is infinitely better when you turn it into meat lovers pizzahhhh! 

Ingredients:

1/4 cup finely chopped onion

2/3 cup diced red and green bell pepper

3 thinly sliced mushrooms

2 tsps minced garlic

2 tsps olive oil

6 eggs

1/2 cup milk

salt and pepper to taste

1/2 tsp oregano

pinch fennel seeds

1/2 lb hot Italian sausage meat

12 - 16 pepperoni slices

1 cup shredded mozzarella cheese

3 tbsps pizza or tomato sauce

fresh chopped parsley or basil

pie dough for 1 - 9" pie

First, press dough into quiche pan or pie plate. Prick all over and bake at 425°F for 10 minutes. Remove and set aside.

In a large skillet cook and break up the sausage meat on medium high heat 5 minutes. Then add 2 tsps olive oil along with the onion, peppers and mushrooms. Cook 1-2 minutes before adding the garlic. Stir and remove from heat to cool. To speed that up spread the mixture on a plate and pop it in the fridge or freezer for a few minutes.

In a large bowl whisk the eggs and milk together with the salt, pepper, oregano and fennel seed. Distribute the cooled sausage/veg mixture over the crust then pour the egg mixture in.

Top with cheese and pepperoni and drizzle on the pizza sauce.

Add chopped parsley or basil.

Bake at 425°F for 30-35 minutes or until center is set and a knife comes out clean.

Cool 5-10 minutes before cutting to serve.

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Foccacia Thick Crust Pizza

If you like a Sicilian-style pizza then this crust with an airy, chewy crumb is the one for you!

4 cups flour

2 tsp salt

2 tsp instant yeast

2 cups lukewarm water (1/2 cup boiling/ 1 1/2 cups cold)

4-6 tbsps olive oil (divided)

1/3 - 1/2 cup pizza sauce 

2 cups shredded mozzarella

Toppings: pepperoni, chopped onion, sliced red pepper, black olives, diced roasted red pepper, fresh greens like spinach or arugula

To start the dough whisk the flour, salt and yeast together. Add the water and mix until it forms a nice, sticky ball. Roll the ball in olive oil and place in an oiled bowl. Cover the bowl with a damp dishtowel and place the bowl in a big plastic bag and seal. Refrigerate for 12 hours or up to 3 days. 

When ready take the ball of dough and fold it over itself 2 times, then stretch it out to form a rectangle in a parchment lined 12 X 9" baking pan that has been brushed with olive oil. Make sure there is a good overhang of parchment. Brush the entire thing with olive oil and place the pan in that plastic bag you already had in the fridge.

Bring the extra sides of the parchment up so the bag does not touch the dough. Leave this out at room temperature for 3-4 hours.

Once the dough has become pillowy soft, poke your fingertips into it all over like a regular foccacia. Spoon or brush the sauce over top. I like it light on the sauce so only used 1/3 cup but use what you like. Top with most, but not all, of the cheese and add your favourite toppings. Then finish with the remaining cheese and maybe a drizzle of olive oil.

Into a 450°F oven for 50-60 minutes or until golden and delicious! Sprinkle the fresh greens on top and cut into squares.

Look at that crumb!!! 😍

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