Category Archives: Pizza and savory pies

An Unexpected Journey

News flash!!! Even though we aren’t the very first in the world, we do get to see The Hobbit: An Unexpected Journey before everyone in the U.S.  How’s that for exciting?  December 12 will find us at our local Kino following Bilbo Baggins’ quest, and it’s going to be an adventure for sure!

In other news, we’re going on an epic unexpected journey of our own.  After ten years in Germany, we are moving… Puerto Rico!  Yep, as Kara mentioned not long ago, a lot has been happening lately, and there is more to come.  I don’t even know where to start, but I guess it should be with a thank you to Kara, Janessa, Linda, and Kelly for keeping good things to eat on The Troika Table while I was busily starting the school year, finishing the fiscal year, applying for a new job that came open out of the blue, and getting ready for a big move.  While all that was going on, I didn’t stop cooking.  I even took a few pictures while I was at it, and some of those recipes will no doubt appear here in the future.  We also threw a few fun parties with food worth sharing (and I will, someday!).  And we took a nice drive to Poland with Kara, who came for one last trip home to Deutschland while it was still home.  We came home with some lovely Polish pottery, and since we are about to become islanders, we also picked up a couple of Borowski fish.


Little shopping excursion notwithstanding, you know how it is when you are getting ready to move.  We downsized, sold, recycled, and donated at least an entire moving crate’s worth of accumulated stuff (especially winter clothes, hee-hee), and of course we used up everything we could from the pantry and fridge.  There wasn’t much of sustenance left when moving day arrived.


No, we don’t normally store aspirin, aluminum foil, plastic cups, and paper plates and napkins in the refrigerator, but that seemed like the best way to keep the movers from packing them.  Everything else we wanted left alone went into the bathroom behind this sign:


Don’t you wonder what’s behind that door?  No, you don’t really want to know….nothing exciting, just the supplies we would need for final cleaning.

In the fridge we had the sweet potato pie that would be breakfast for the next three days of packing our household goods, various condiments, a half sheet of purchased flammkuchen crust left from our last party a couple of weeks ago, and not much else.  But I thought to myself, “Hmmm, that flammkuchen crust offers some real possibilities,” and the resulting lunch proved to be delicious.

Tante Fanny knows best

Flammkuchen, or tarte flambée, is a pizza-like Alsatian specialty.  It’s simple to make your own dough from this recipe if you don’t have Tante Fanny in your neighborhood store.  Traditional flammkuchen is nothing more than the dough rolled as thinly as possible, spread with crème fraiche, and topped with thinly sliced onions and lardons, baked in a hot wood-fired oven.  No wood-fired oven?  No worries, simply set your oven to 475 F.  I like to make flammkuchen as an appetizer for parties, and I’ve made versions with thin slices of potatoes or Hokkaido squash, diced bell peppers, sliced mushrooms, caramelized onions, and various cheeses.

Squash Flammkuchen

This time in addition to the crust, I had a little crème fraiche and a partial bottle of bacon pieces to work with, plus about a quarter of a small jar of candied jalapeños (by the way, if you haven’t tried making these yet, trust me, all you have to do is tie a ribbon around the jar and you have the perfect little Christmas gift for friends and coworkers).

Moving Day Flammkuchen

  • Flammkuchen crust – purchased or from recipe linked above
  • Crème fraiche – about ½ cup for a standard rectangle baking sheet
  • Toppings of your choice (see description above and use your imagination)

Place your baking sheet in the oven and preheat to 475 F. Roll the dough out on a sheet of parchment paper, then lift the entire sheet onto the hot baking sheet (ignore the foil in my photos – by this time I didn’t have a baking sheet available so I used a sheet of foil on the broiler rack).  Bake for 2-3 minutes, or until the surface of the dough is starting to feel dry.

Spread the dough with crème fraiche and add toppings of your choice.  For this flammkuchen I used about three tablespoons of prepared bacon pieces and maybe two dozen candied jalapeño slices.  Return to the oven and bake until the crème fraiche is bubbly and starting to brown a little.  Cut into squares and enjoy!

Candied jalapeno, bacon Flammkuchen

All dressed up with a place to go



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Shrimp pizza

Hi there!

Did you find Linda’s blog? It’s pretty fabulous, if I may say.

I hate to jump on the how-is-it-already-almost-December train, but, well, HOW IS IT ALREADY ALMOST DECEMBER?!

In our little blogging absence, a lot has been happening. Friend(s) had baby! Friends from what feels like long ago (aka, high school) got married! People are moving! (More on that later, for it is not quite my news to break). And now, it’s time for birthdays, holidays, celebrations, finals, end-of-year budget deals, and good, old fashioned being togetherness.


So today, I bring a recipe that reeeeally takes me back – back to when I was a bit of a picky eater and preferred to eat my pizza with the toppings scraped off (in other words, I preferred to eat bread. Full stop.), and insisted that my parents put way too much sauce on their pizza, and if I were to eat pizza, it would only be pizza with barely a smidgen of sauce, a smattering of cheese, and loaded with shrimp. Yeah, shrimp. I was that girl who  loved the big bag of frozen, pre-cooked shrimp from Costco. On her pizza. Luckily for me, it turns out shrimp on pizza is actually quite delicious. See below.

Shrimp Pizza
adapted from my childhood

  • 1 pizza crust, I used this recipe which makes 3 crusts, leaving opportunity to freeze leftover, unbaked crusts
  • A little pizza sauce of your choosing. And only a little. I mean it.
  • Cheese of your choosing – I used smoked mozzarella
  • A vegetable, such as cut up broccoli florets, or strips of bell pepper, or something like that, if you want
  • Enough shrimp to cover your pizza – fresh is great, frozen works; pre-cooked or raw, choose your preference (I used frozen raw)

1. Preheat oven to 480 Fahrenheit with a pizza stone or heavy baking sheet in the oven.

2. Roll out pizza crust, arrange on parchment paper that will fit on pizza stone or baking sheet.

3. Assemble pizza: First put a shear layer of sauce, then add a sprinkling of cheese. If you are using fresh or frozen raw shrimp, cook the shrimp first. Just saute them for 5 – 8 minutes in a pan with a little oil or butter until they get all pink and done, and they’re ready to go. Scatter the shrimp over the pizza. If you like, add some nice color and/or crunch with some chopped broccoli or sliced bell pepper. Sprinkle another layer of cheese. Grind some pepper or red pepper on top, if you want a little spice.

4. Slide pizza into oven, bake for  10-15 minutes, until crust is golden on the edges and the cheese is slightly browned.

P.S. The first two pictures are from Poland. Like I said, a lot has happened since we last checked in! (But no, no one has moved to Poland.) Be back soon with a Polish soup, maybe some cookies (’tis the season), and a few stories.


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The Corn Kick Continues With Savory Pies

In the last couple of recipes, we’ve brought you pineapple tamales and cornmeal cookies.  In today’s corn offering, a little cornmeal is combined with a hard cheese in the pastry for a crispy-crusted mushroom and green chile quiche.  I made little pies in a muffin tin this time, but the quantities given are also good for a 10-inch quiche pan.  I like the individual mini-pies because they freeze nicely and reheat well in the microwave or regular oven, and the flavor combination is one of those all-purpose any-time-of-day tastes….I’ll eat one or two of these little pies for breakfast with some fresh fruit on the side, for lunch with some raw vegetables, or for dinner with a fresh green salad.  They also make a nice appetizer or snack and would be perfectly at home in a brunch buffet.

Savory Little Cheese Pies


  • 2/3 cup flour
  • 1/3 cup white or yellow cornmeal plus extra for the muffin pan
  • ½ teaspoon salt
  • 3 tablespoons butter
  • ¼ cup grated hard cheese (cotija, parmesan, etc.)
  • 1/3 to ½ cup milk

Spray a muffin tin with cooking spray and sprinkle very lightly with cornmeal (pick cornmeal up between your fingers and thumb and then rub lightly to let the cornmeal fall evenly over the surface).

Combine the flour, cornmeal, and salt; cut in the butter and stir in the hard cheese.  Pour 1/3 cup milk over the dry ingredients and stir lightly with a fork until the dough comes together, adding a little more milk if necessary.

Press the dough together and cut into 12 pieces.  Roll each piece out to a circle about 5 inches across and fit each one into a muffin cup, pressing lightly to smooth out the places where the crust doubles up on the sides of the cup.


  • 1-2 tablespoons butter
  • 2 cups sliced mushrooms
  • ½ cup chopped hot green chiles (I used pre-chopped frozen New Mexico hot green chiles – no need to thaw, just scoop them out of the tub with a sturdy spoon and break apart)
  • 1 cup shredded cheese, plus a little extra to sprinkle on top (I used about ¼ cup gouda and ¾ cup emmentaler)
  • 4 eggs
  • ½ teaspoon salt
  • 1 cup milk

Preheat the oven to 375 F.

Heat the butter in a medium pan and sauté the mushrooms until they start to turn brown.  Stir in the chiles and heat a little longer if needed to evaporate the water if you are using frozen chiles (2 – 4 minced jalapeños would be a good substitute if you don’t have the New Mexico hot green chiles).

Divide the shredded cheese evenly among the pastry-lined muffin cups, then do the same with the mushroom-chile mixture.  Use a spoon or your fingers to mix up the cheese, mushrooms, and chiles in each cup.

Beat the eggs with the salt and then beat in the milk.  Pour the egg mixture evenly over the cheese mixture in the muffin cups.  Top off with a few more shreds of cheese so you’ll end up with a nicely browned finish.

Bake on the bottom oven rack until golden brown, about 20 minutes at 375 F (for a single large quiche, bake at 350 F for 45-55 minutes).  Let cool in the muffin tin for about five minutes, then gently remove and serve or place on a rack to finish cooling.  Once the little pies are cool, you can pack them in a large zipper bag or storage container for freezing.






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Mmmm, pizza.

Who doesn’t love a good pizza? Or two… Right now, I am really into the non-traditional pizza.  I’ve been known to put almost anything on a pizza.  I think the craziest and most delicious being leftover Chinese food.  (Do I have your attention now?)

This time, we are making a pesto chicken pizza and a chicken alfredo pizza.  The pesto can be made ahead of time, but the alfredo sauce needs to be made just before the pizza assembly.


Use these sauces with your favorite pizza dough recipe, or buy a pizza dough. My favorite pizza dough recipe comes from here.

Tomato Basil Pesto

The tomatoes give this recipe a nice acidic quality.  The sweetness from the walnuts and heat from the crushed red pepper offset each other nicely.

  • 1 oz. fresh basil
  • 1 tablespoon Olive oil
  • ¼ cup roasted candied walnuts
  • ½ teaspoon crushed red pepper
  • 2 fresh tomatoes
  • 4 cloves roasted garlic
  • 2 tablespoons whole milk

Blend together the basil and olive oil. Add the walnuts and blend again until it’s fairly smooth.  Add the tomatoes, milk, roasted garlic and blend until smooth.

Alfredo Pizza Sauce

For this sauce, I like to use a loose roux.  It thickens the sauce just enough.

  • 2 tablespoons grated onion
  • 1 tablespoon grated garlic
  • 3 tablespoons butter
  • 1 tablespoon flour
  • ¼ teaspoon kosher salt
  • ¼ teaspoon fresh cracked black pepper
  • 1 cup heavy cream
  • 1 cup milk
  • ½ cup grated parmigiano reggiano cheese

Grate the onion and garlic.  I like to use a microplane; it almost turns into a pulp.

Melt the butter in a saucepan, whisk in the flour.  Cook the flour, stirring for about one minute.  Add the cream and milk. Stir until it’s thickened slightly.  Stir in the cheese, and continue stirring until it has melted.  Do not let the sauce come to a boil, or it will break.


Pizza assembly

Season 1 ½ – 2 pounds of chicken tenders with kosher salt, fresh cracked black pepper, and some kind of chicken seasoning. I am obsessed with Spice Islands Chicken Seasoning right now.  It adds a lot of flavor! I am also obsessed with chicken.  My husband, not so much, so feel free to use less.

Grill seasoned chicken tenders until they have nice marks on both sides, but don’t cook them all the way through.  They will cook the rest of the way with the pizza in the oven. Let them rest for 10 minutes, then slice them into bite sized pieces.  Place the chicken on top of the pizzas.


Add any veggies you want to the pizza.  I love lots of veggies, so I add a lot. My favorites are zucchini, onions, and red bell peppers for the pesto pizza.  For the alfredo pizza, I like broccoli and onions.  I usually partially cook the veggies, to get most of the moisture out.  There’s nothing worse than a soggy pizza! Top with shredded cheese (we use a good bit, use as much as you like) and bake in a preheated 375 Fahrenheit oven for 20-30 minutes, until the cheese is melted and the crust is lightly browned.



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Turkish “Pizza” with Dates and Pistachios

Oh yes, this is a keeper!  Spicy ground lamb combined with sweet red peppers, leeks, and dates and topped with pistachios – what a delicious combination.



I’ve had my eye on this recipe in a German magazine for a month or so, and since Kara is here and could help decipher the directions, the timing was perfect.  We ended up not following the recipe exactly – for one thing, it seemed very onion-y so we cut down on the quantity, and we also used a packaged flammkuchen crust rather than making our own dough.  I didn’t know until I looked it up that “Fladen” in the original recipe title “Türkische Fladen mit Datteln und Pistazien” is flatbread, or I would have used pita rounds instead.  The magazine recipe does not call for cheese, but we bought some really good cheeses the other day, and this seemed like a good time to use one of them.

Lamb, Date, and Pistachio Pizza

(adapted from Lust auf Genuss Magazine, November 2011)

  • Your favorite pizza dough, enough for a rectangular baking sheet or medium-large round pizza – or you can use 8 individual pita breads
  • 1 leek, cleaned and sliced (ours was monster-sized, so we only used half)
  • 1 red bell pepper, seeded and diced
  • ½ red onion, diced (original recipe called for 2 red onions)
  • 1 tablespoon olive oil
  • 1 pound ground lamb
  • ¾ teaspoon cayenne pepper mixed with ½ teaspoon salt (I used a seasoned salt) and ¼ teaspoon black pepper
  • 1 can diced tomatoes, 14.5 oz. – you could use peeled and diced fresh tomatoes when they are in season
  • 8 large dates, pitted and coarsely chopped
  • ¼ cup pistachios, coarsely chopped
  • ½ cup shredded cheese, if desired – whatever kind you like (we used a Spanish manchego)

Heat the oil in a medium frying pan and sauté the leek, pepper, and onion until they are tender.  Remove the vegetables and brown the lamb, crumbling with a spatula as it cooks.  Drain away the fat and stir the vegetables back in.  Season to taste with the cayenne pepper mixture (mixing makes it easier to distribute the cayenne evenly throughout the meat), then add the tomatoes and their juice (if desired, you can puree about half the can first) and simmer for five minutes.

Heat the oven to 450 F. and bake the crust for a few minutes (not necessary if you are using pita rounds).  Combine the pistachios and chopped dates.  Spread the meat mixture over the crust; sprinkle the pistachios and dates over the meat and top with the shredded cheese.

Bake for about 12-15 minutes (individual rounds may need a little less time).

If you have any of the meat mixture left, it is just the thing to combine with a bowl of pasta for a quick lunch (additional dates are good, too).

Tami and Kara

p.s. We took a trip to Scotland, and didn’t even tell you! Worry not, a blog post and a Scottish recipe are coming your way soon. Oh, and Happy Holidays everyone!

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Autumn Harvest for Brunch, Lunch, or Supper: Squash Pie

When we started this blog, I promised at least one pie a month.  I was thinking along the lines of dessert at the time, and I’m turning an idea for an experimental new sweet pie over in my head, so I will try it soon and post the recipe if it turns out.  This pie, though, is a savory eggy-cheesy-peppery squash pie – it was also an experiment, and I love it!

Last spring when I went to the garden store to buy geraniums, I saw some forlorn little vines in pots.  I recognized the characteristic cucurbit leaves and from the size figured they must be some kind of pumpkin.  Sure enough, the plants were labeled Hokkaidokürbis.  What luck!  The Hokkaido (AKA potimorron or uchiki kuri) is my favorite squash in the world.  I love its smooth, sweet, chestnut-like flavor, and it is so full of good-for-you nutrients an alternate name for this recipe might be Beta-Carotene Pie.  You probably know where this is going….the Hokkaido plants came home with me, even though the only place for them to grow in our small yard was in the holes at the top of a cinder block retaining wall.  It wasn’t an overwhelmingly successful crop since monster slugs got a couple of the vines, but the two survivors produced three little cuties, each about the size of an apple (normally they are bigger).

For this recipe I started with a basic pastry dough made with shortening, and to give it a little something extra I added ground black pepper and dried marjoram, which turned out to be a great way to up the game beyond a plain shortening crust.  I like a butter pastry, but I didn’t want to take time to chill the dough, and I can skip that step with shortening.  Plus an advantage of shortening is that it gives you a very easy-to-work-with dough, and especially with the recipe only needing a single crust this would be a perfect first-time experience if you are wanting to move past store-bought pastry (yes you can, yes you can!!!….I’m on a mission to convince people who think they can’t make good homemade pie crust to give it a try, and here’s a pastry tutorial).

I didn’t want to pre-cook the Hokkaido since the result I had in mind was bits of squash in a quiche-type filling rather than a custard-type emulsion that might taste like I was trying to make pumpkin pie but forgot the sugar (um, well, yes, I guess I have done that).  I did want the squash in small enough particles that it would end up fully cooked, so I grated it using the large holes on a box grater (use a food processor if you prefer).  The one little squash yielded about a cup when grated, and next time I’ll use a bigger squash and increase the quantity to at least 1½ cups.  For the filling, I took the middle path between cream and skim milk, combining whole milk with ricotta, emmentaler, eggs, and a sprinkle of spice to accent the squash flavor (if calories are of no concern, you can substitute cream or evaporated milk for an even richer taste).

Squash Pie

  • 1¼ cups all-purpose flour
  • ½ teaspoon each salt and black pepper
  • 1 teaspoon dried marjoram
  • ½ cup shortening (substitute butter if desired, but for best results chill dough for an hour before rolling)
  • 1/3 – ½ cup water
  • 3/4 cup ricotta
  • 3/4 cup shredded emmentaler (substitute jarlsberg, Gruyère or other nutty-flavored cheese)
  • 4 eggs
  • 1¼ cups milk
  • ¼ teaspoon each freshly ground black pepper and nutmeg
  • ½ teaspoon salt
  • 1½ – 2 cups grated winter squash such as Hokkaido or butternut (start with 1½ cups and after you get the filling mixture into the crust, if it looks like it will hold another ½ cup add the rest)

Heat oven to 400 F.  Combine the flour, salt, pepper, and marjoram in a medium bowl.  Cut in the shortening with a pastry blender and use a fork to stir in the water a little at a time, adding water just until the dough starts to come together.  Roll the dough out on a lightly floured surface, turn the dough into a 9-inch pie plate, and flute the edges to make a tall rim.  Bake the crust for 8-10 minutes, or until it is no longer raw-looking, but it does not need to be browned (if you are using a butter pastry instead of shortening, line the pastry with foil and fill with dry beans to prevent shrinking; you can skip the foil and weight for a shortening crust, but keep an eye on it in the oven and if it starts to puff up, prick it with a fork to let steam escape).

While the crust is pre-baking, mix the remaining ingredients.   Reduce the oven temperature to 350 F. and pour the filling into the crust; return the pie to the oven on the bottom shelf.  I forgot to look at the clock when I put mine in, but most pies take 45 minutes to an hour….just bake it until it is done (no longer jiggly in the middle).  This pie is best served nice and hot, and individual slices are fine reheated in the microwave.


In other harvest news, with frost threatening I picked the rest of my tomatillos and put up more salsa, and I saved seeds out of one of the purple tomatillos in hopes of another crop next year.

And we went to a harvest festival at a big farm.  The popular attraction for kids was a giant corn maze, and they also seemed to enjoy climbing on and jumping off of straw bales.  It was a beautiful autumn day, and we joined the crowd in the barn for pumpkin soup and steak sandwiches and then marveled at the amazing variety of cucurbits, especially the giant pumpkin (which no doubt rivaled the “absoluten Hausrekord” of 432 kilos).

We also brought home some goodies including delicata and spaghetti squash and a little gorgonzola pumpkin, an “All About Pumpkin/Squash” German recipe booklet (it’s the same word for both – kürbis, like calabaza in Spanish), several honey products, and a couple of liters of federweisser.  It is very sweet, lightly effervescent, and barely fermented new wine (about 4% alcohol).  I’d never heard of federweisser before I moved here, so I asked around and learned it is not well known outside of wine-producing regions because it can’t be transported long distances.  That’s because the bubble production from fermentation increases every day, so if the bottles were tightly capped the bubbles would build up pressure and cause the container to explode (which really deepens my understanding of that Bible verse about not putting new wine in old wineskins).  If you’ve never had federweisser before, it might be getting close to the end of production for this year.  But sometime try to head to a wine region during grape harvest and give it a try (this late in the fall, the federweisser we still have available in Germany is made from the very sweetest grapes).

Happy Autumn!


Fig Jam and Prosciutto Pizza, and leftovers

This is a tale of toil, agony, tears, and patience.

I’m new to the world of breads. Yeast used to make very nervous. It’s alive and temperamental, and you have to tread carefully to get it to do what you want. As any aspiring cook must do, I forced myself to confront my fear of yeast.

First, Janessa gave me a Kitchenaid stand mixer for graduation. Who can be scared of making bread when they have THIS beautiful thing, begging to be used?  So, after mastering a good sandwich bread and a rustic French style bread, I turned to pizza dough – specifically, the Pioneer Woman’s pizza dough, which sounded so easy and almost too good to be true.


I started with an inspiration from The Pioneer Woman’s many pizza recipes, and sought to create my own twist by substituting some whole wheat flour in her pizza dough and adding caramelized red onions to her Fig-Prosciutto Pizza, while taking out the arugula. (Do most people like arugula? I just can’t.) My housemates and I were very, very pleased with the results, but the dough just wasn’t what I wanted.  I’m one of those cooks who will expect nothing less than perfection and will be sort of sad if something I’m making doesn’t turn out exactly how I wanted.

I’m still haunted by my harrowing experience with lemon squares: they were my specialty, you see, and once when I was seven or eight, I forgot to add the sugar. The sugar! They ended up with a weirdly brown and crispy topping that tasted nothing like the lemony bliss my tried and true Gold Medal Flour children’s cookbook recipe usually brought. This sad story ended with me running with tears down my face to my room, where my mom tried to comfort me by telling me that at least the crust still tasted pretty great. Thankfully, I haven’t had any similar traumatic cooking experiences since.

Back to the pizza: The toppings were delicious, but the dough texture wasn’t pizza perfection. I had pretty much decided that this isn’t the dough for me and that I would have to try a more complicated recipe I found over at 101 Cookbooks. I will, someday, try this recipe, but I’m honestly a little intimidated by anything that comes from Peter Reinhart. He really, really knows his stuff, and I am but a young grasshopper.

The dough recipe I provide from the Pioneer Woman says it’s best to make the dough one day ahead of time, if not more, so it can ferment. I made the dough one day ahead of time and used half of the dough for Fig Jam and Prosciutto pizza, with less than perfect results. All is not lost! I quite happily discovered that this dough is really, very good after 5 days and with a few tweaks in the baking method. Without further ado, here’s the Fig Jam and Prosciutto Pizza recipe with the tweaked dough and a creative leftover idea after.

Fig Jam and Prosciutto Pizza
Slightly adapted from The Pioneer Woman’s Fig-Prosciutto Pizza with Arugula


▪   1 recipe pizza dough (I used this dough recipe and substituted one cup of all purpose flour with whole wheat. Use whatever recipe you like.)

▪   4 or 5 tablespoons fig jam

▪   3 or 4 slices of prosciutto

▪   12 ounces fresh mozzarella, thinly sliced

▪   1/2 red onion, thinly sliced

▪   1 heaping teaspoon of brown sugar

▪   olive oil


Preheat oven to 480 degrees Fahrenheit, with a pizza stone or heavy baking sheet on the middle rack. It’s important to preheat your baking sheet in order to get that nice crusty crunch.
Heat a little olive oil in a sauté pan and sauté onions in the brown sugar until caramelized, about 10 minutes; set aside.
Flour all surfaces of the dough then roll it out onto a piece of parchment paper that will fit your pizza stone or baking sheet. I actually just used my hands to spread it out, which worked quite well. And, well, I currently don’t own a rolling pin and use an old, washed wine bottle instead. Frugality!

Next, spread the fig jam over the dough. Even if it doesn’t seem like enough jam, try not to over do it; I added a bit too much this time and it made the dough soggy in places.

Add the mozzarella slices then top with prosciutto and caramelized onions. If you like, top everything with a little more mozzarella, either finely chopped or shredded. (I was too impatient too shred, so I opted for chopping.)

Slide the pizza on the parchment into the oven (this may require four hands), and bake for about 12 to 15 minutes, until the cheese and crust are nicely golden.

What to do with the other half of your pizza dough

Last night I made pizza with leftover chili*. Yes, from leftover chili. Oh man, it was so good.

I prepared the dough as per the instructions above, then spread a thin layer of barbecue sauce over it (I just really love barbecue sauce. Like, unhealthily so.) Next, the fun part: leftover chili! I was afraid of adding too much and weighing the pizza down, so I used about ¾ to 1 cup. I topped it all off with some grated Pepper Jack and Colby Jack cheese then transferred the whole thing to the hot baking sheet. 12 minutes later, the cheese was golden, and the crust? Perfect. It’s definitely not Italian, thin crust style pizza, but it had the nicest crunch and texture. I added a little green with a handful of coarsely chopped cilantro.

Creative leftovers are fun.



*Special thanks for the leftover chili from Braeden’s mom. 🙂

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