Homemade Garlic Cream Sauce
Fennel, Apple Sausage, & Onion Pizza
Ingredients:
- 24 oz pizza dough, room temp
- 1 cup grated parmesan cheese
- 6 oz fresh mozzarella, shredded
- 1/2 large onion, sliced thin
- 1 fennel bulb, shaved or thinly sliced
- 4 apple sausages, chopped
- Garlic cream sauce
- Seasonal herbs, I used: basil, ground fennel, and oregano.
- Salt and fresh ground black pepper to taste
- Sheet of baking paper
Preparation:
Place pizza dough in a bowl cover with olive oil and aluminum foil. Leave outside for two hours or until it doubles its size.
Shave fennel. Ok, so I’m using a cooking gadget called mandolin, which looks more like a guillotine, a torture device from the 18th century. It’s a bit dangerous if you dont use the guard, but it is amazingly useful in slicing vegetables paper-thin or for making evenly cut fries. If you don’t have one, shaving the fennel with a plain old peeler will do the trick! Have a bowl with iced water to put the fennel shavings on it ,otherwise they will turn brown. Quickly saute fennel and set aside in a bowl.
Saute the sausage just a bit, not too much because they are going to finish cooking in the oven.
Lay pan with baking paper. Then, stretch the pizza dough in table until the dough has the desired thickness.
Spread the homemade cream sauce on dough.
Pizettas
vs Pizza. 
Cook according to the 1,2,3 method from my potato pesto pizza blog post for baking a stellar crust and enjoy!
Ready for some obscenely mouthwatering pizza pics! Here we go….
Pizza Margherita
This is a super easy and quick recipe that I make using all of Trader Joe’s fresh ingredients. It is perfect for a night were you are tired and just want to plop on the couch and wait until dinner is ready. I’ve got to admit that I take a bit of prepping like cutting the cheese, tomatoes and onions, but it its fairly straight forward. I serve the pizza with a fresh salad to make it a balanced and healthy meal.
Ingredients:
- 24 oz pizza dough, room temp
- 1 cup grated parmesan cheese
- 4 oz feta cheese, crumbled
- 6 oz Fresh mozzarella, shredded
- 1/2 large onion, sliced thin
- Tomato 1/2 Lb, sliced
- Spinach 1 bunch
- Cornmeal, as needed
- Seasonal herbs, I used:basil, bay leaf, and thyme.
- Salt and fresh ground black pepper to taste
Preparation:
Lay pan with baking paper and sprinkle cornmeal on a sheet pan. Then, stretch the pizza dough in pan. Spread Trader Joe’s Alfredo sauce atop of the dough. Place the spinach, tomato and onion atop of the dough. Then, top with mozzarella, feta, Parmesan and season with sea salt and fresh ground black pepper.
Use my 1, 2, 3 method to get a perfect thin crust pizza and enjoy the beauty..
Potato and Pesto Pizza
Potato and Pesto Pizza
Being from Colombia, I always though that putting potatoes in a pizza was to say the least, sacrilegious and to say the most, well… lets just keep it at that. But being my adventurous self, I decided to try Escape From New York’s “You Say Potato” pizza and after a couple of bites, I was converted into a faithful devote. It’s hard to explain, but it just works, the starchiness of the potato acts as protein would in the texture combination of a regular meat pizza, yet it also melts in your mouth, a match made in heaven. The melt-in-your-mouth factor comes form precooking the potatoes, some parboil them, but I think it better to roast them because it caramelizes their natural sugars, which intensifies the flavors of the potatoes. Finally, this is my worldly attempt at this celestial match. Enjoy!
Ingredients:
- 3/4 lb Yukon gold
- 24 oz pizza dough, room temp
- 3/4 cup prepared pesto sauce, (I used artichoke pesto)
- 1 cup grated parmesan cheese
- 4 oz feta cheese, crumbled
- 6 oz Fresh mozzarella, shredded
- 1/2 large onion, sliced thin
- Cornmeal, as needed
- Roasted garlic paste
- Seasonal herbs, I used:basil, bay leaf, and thyme.
- Salt and fresh ground black pepper to taste
Preparation:
Season potatoes with garlic, basil, bay leaf, and thyme and roast them in a 375 degree F. oven until cooked, but still slightly firm. Set aside to let cool completely, then slice thin and reserve.
Lay pan with baking paper and sprinkle cornmeal on a sheet pan. Then, stretch the pizza dough in pan. Spread pesto sauce on dough. Place the potato slices on the pizza and add onions atop. Then, top with mozzarella, feta, Parmesan and season with sea salt and fresh ground black pepper.
Perfect pizza crust in 1,2,3 easy steps.
Here is my method. First, place pizza in the bottom of the oven until the crust is crispy.
Then, place it in the middle rack and cook until the dough is well cooked…
Third, to give that Italian pizzeria wow factor, place it on the salamander until the cheese is golden brown.
….And voilà, there you have it, perfect pizza in three simple steps!
Notes from Madame Croquette:
Dear reader,
Among other things, I love pizza because it’s a creative way to use leftovers as adamant to not waste food. For example, the original recipe that I looked up didn’t have garlic or onions, but they were some left over from my New York Strip Steak recipe, so feel free to experiment with other ingredients that is where the fun is at! I was actually thinking of making a pizza out of nan bread as the crust and chicken tikka masala as the topping. How does that sound?
