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Thursday, May 4, 2017

Gimme all the pizza!

It’s the perfect thing to grab for breakfast, lunch or dinner. The perfect blend of protein and carbs all put together in an easy to carry, no plate needed, grab and go package.

Well that’s my take on pizza and I am sticking to it.

Seriously, who doesn’t love a slice of pizza, loaded with molten melted cheese and all the delectable toppings you desire.

Bring it!

During my younger years I stuck to my all-time favorite – pepperoni. Of course adding bacon, ham and sausage for the ultimate meat-lovers pie soon followed.
That was soon followed by blending my craving of Mexican food to all things pizza and serving up the nacho-pizza supreme or the taco delight thin crust.
What? You never heard of those….too bad they are delish.
That is the wondrous thing about pizza, there are no limits, especially if you are willing to make your own.

Wait –what? Can’t I just pick up the phone and order one?

Of course you can and several local chain pizzerias offer an array of topping choices and delivery options.
Papa Murphy’s, located at the Walmart Super Center plaza, in Hinesville doesn’t deliver but you can create your own pizza with their take and bake concept. They also have their signature selection menu loaded with the classic favorites and then their gourmet delites menu for more exotic choices. My favorite is the herb chicken Mediterranean.

When I crave a New York style pizza That’s Italian, on Memorial Drive, has a classic Primavera White cheese pizza loaded with fresh mozzarella, spinach, tomatoes and ricotta cheese. They also have the Godfather topped with pesto, mozzarella, ricotta, provolone and cheddar cheese topped with prosciutto ham.


Pizza hut has a create-your-own as well and a pretty decent bacon spinach Alfredo pizza. The local Papa John’s and Dominos offer a variety quickly delivered to your door.
But making your own is still the best way to go. And with ready-to-use pizza crusts it makes the process that much easier.
Yeah there are times when I make fresh pizza dough from scratch, but ready-to-use are just as good in a pinch.
And you can be just as inventive with your crust as you are with your toppings.

My favorite homemade pizza involves pita bread, olive oil, and roasted garlic hummus, left over roasted chicken, feta cheese, goat cheese and spinach.

Intrigued? Well then read on.

Pre-heat your oven to 400 degrees. Take your pita bread and place it on a baking sheet. Spread a healthy layer of the roasted garlic hummus across the top of the pita stopping before you reach the edge of the bread. Slice some roasted chicken (I prefer white meat for this recipe) into bite-sized chunks and sprinkle on top of the pita. Add some spinach on top of the pita and sprinkle the feta and goat cheese on top. Lightly drizzle the pizza with olive oil and place into oven for about 10-15 minutes (it is going to depend on the oven and how you want your crust to be).
Remove from the oven lightly sprinkle with some black pepper and a little more olive oil and DEVOUR!!

And I mean the whole thing, it is a pizza made for one.

Sometimes I also add some sliced Kalamata olives to my version of the Mediterranean pie.
For my ultimate taco pizza creation I like to use Vicolo’s organic corn meal crust. Take that, some ground beef, taco seasoning mix, cheddar cheese, sour cream, sliced onions and shredded lettuce and you are good to go.

Preheat the oven to 425.

I cook up the ground beef and add the taco seasonings according to the directions. I take the Vicolo crusts (two 8-inch crusts come in a pack) and top them both with the beef, thinly cut onions (I like purple onions for this one) and cheddar cheese. Bake for roughly 15-20 minutes.
Once out of the oven, I top the pizza with some shredded lettuce and dollops of sour cream. Sometimes I even drizzle the pizza with spicy salsa sauce or tomatillo sauce.

It’s so yummy and perfect to share with a Mexican foodie pizza loving friend along with some Corona beer.

And everyone knows that pizza makes the best go-to left-over snack or meal. Better still when made by your own two hands.

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