Arrabbiata Pizza Sauce

I should start this post by saying… I don’t like red sauce on pizza. But I like this red sauce. This spicy, garlicky, robust sauce has changed my mind. This is great on its own with mozzarella and parmesan for a fabulous cheese pizza. But of course you can add whatever toppings you like. Arrabbiata apparently means angry in Italian. This sauce would also be delicious over penne pasta. This will make enough sauce for 2-3 pizzas depending on the size.

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Serve this spicy pizza with Banfi Rosa Regale, a sparkling red wine from Italy. It is slightly sweet with a low alcohol content, this will complement the spicy sauce very well. This wine is typically served after dinner because it is a bit sweet. But it will be absolutely wonderful on a hot summer day with a spicy grilled pizza.

1 tbsp extra-vergin olive oil
1 cup chopped onion
1/2 tsp crushed red pepper
4 garlic cloves, thinly sliced
1 can (14.5 oz) diced tomatoes, drained
1 tsp dried oregano
1/8 tsp salt

In a large skillet, over medium, heat the olive oil. Swirl to coat. Add the onion, pepper, and garlic. Saute this for 4 minutes. In a mini chopper, pulse the tomatoes a few times until they are smooth.

Add the tomatoes, oregano, and salt to the pan. Bring this to a simmer and cook for 1 minute.

This is a Bubbly Kitchen original recipe.

Caramelized Onion and Gruyere Pizza

What is missing from the title of this pizza is the bacon. I love bacon just as much as the next person. But I have to say the impressive flavor in this pizza is from the gruyere and the caramelized onions. But don’t worry, there is plenty of bacon. This recipe was inspired by an oh so fabulous restaurant, The Chef and the Farmer, in Kinston, NC. They have a pizza with these ingredients PLUS pork belly. It is intense. You could use pork belly for this recipe, but I always have bacon in the fridge so I used that. This recipe is guaranteed to impress. Ideally you will have a half recipe of pizza dough in the fridge or freezer ready to go for this recipe.

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There are so many wines that would complement this fabulous appetizer. But it is October and there is nothing better paired with football weekends and this pizza than Stella Artois Cidre. This is a much brighter hard apple cider than most other brands. Th apple flavor complements all the ingredients in this pizza in an amazing way. The Cidre is very light with delicate apple flavor.

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Caramelized Onion and Gruyere Pizza
Serves 6 as an appetizer.

1/2 recipe Pizza Dough
8 slices bacon, cut into 1/2 inch pieces
2 tbsp unsalted butter
2 large vidalia onions, thinly sliced
1/4 tsp kosher salt
1/4 tsp pepper
1 tbsp brown sugar
2 garlic cloves, minced
10 ounces gruyere cheese, grated

Cook the bacon in a large skillet over medium-low heat. Cook the bacon until some of the fat is rendered but the bacon is not fully crispy (it will continue cooking in the oven). Remove the bacon to a paper towel. Leave the bacon grease in the skillet.

Decrease the heat to low and add the butter to the skillet. Toss in the sliced onions and salt. Cover and cook the onions for 1 hour, stirring every 10 minutes. Then stir in the brown sugar and pepper and cook for 15 minutes more. Add in the minced garlic, cook 1 minute. Remove onions to a bowl.

Roll out your pizza dough between oiled sheets of parchment to a 12 inch circle. (The parchment will make this easier.) Preheat the oven to 375 degrees and remove the parchment from the top of the pizza dough. Allow the dough to rest for 10 minutes.

Place the dough on a baking sheet. Cover it with half of the gruyere, then cover with onions, then sprinkle the bacon. Sprinkle with remaining cheese. Bake for 30 minutes or until the crust is golden brown. The pizza will slide right off the parchment, slice on a cutting board.

Alternate method: If using a pizza stone, preheat oven to 500 degrees and bake for 10-15 minutes.

This is a Bubbly Kitchen original recipe.

Pizza on the Grill

IMG_2413 My husband and I are basically obsessed with our Weber Kettle Grill. We are grilling anything and everything. I was previously obsessed with my pizza stone but it has unfortunately fallen out of favor. I have also been excited with the opportunity to repurpose my 8 inch parchment rounds that I bought for all the cakes I never made. Cupcakes are just superior to a layer cake! The parchment really makes the shaping of the pizzas and the transfer to the grill much easier. The recipe below is just the basics to get you started. You can be creative with toppings. Unfortunately my pictures are not the best because we could not help but to immediately slice and taste these pizzas. Be careful here, it is easy to overcook the pizzas. It takes just 2-3 minutes for each side of the pizza. This technique of grilling one side and then placing the toppings on the grilled side allows you to cook the pizzas evenly. Use plenty of olive oil to prevent sticking. We enjoyed our grilled pizza night with a bottle of Chandon Blanc de Noir. This is a rich sparkling made from Pinot Noir and Pinot Meunier grapes. It really complements the flavors of grilled foods. You can serve this light pink sparkling wine with any food that you might traditionally serve alongside a still pinot noir wine.

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Grilled pizza

Makes 3 x 8 inch pizzas

One recipe pizza dough
1 cup warm water
2 1/4 teaspoons active dry yeast
1 tablespoon honey (sugar or agave can be substituted)
2 teaspoons salt
2 tablespoons olive oil
3 cups bread flour

Your favorite pizza sauce – tomato based or otherwise
(The white sauce recipe pictured above can be found here.)
Fresh or shredded mozzarella cheese
Parmesan cheese
Red pepper flakes
Pepperoni
Sliced mushrooms
Any toppings you want!
Parchment paper

Make the dough
In the bowl of a stand mixer, combine the yeast and honey with warm water (110 degrees). Wait 10 minutes until bubbles form and it gets foamy (see bubbly yeast to the left). Add in salt, oil and half the flour. Using the dough hook, mix to combine.

Once the flour is mixed in, add in the rest of the flour bit by bit until combined. The dough should be tacky but should not stick to your hand. You may need to add more flour, add this 1 tbsp at a time.

Knead the dough with the mixer on a medium to high setting for 7 minutes. The mixer bowl will be clean after 7 minutes. Use olive oil to lightly grease the dough and the bowl. Cover with a warm towel and allow the dough to rise for 1 1/2 hours, or until doubled in size.

Make the pizzas
Light the grill. When using charcoal, you will want this to be a “hot” fire. You should not be able to hold your hand over the heat 5 inches from the grill for more than 3 seconds. Prepare a pizza peal or baking sheet with sprinkled corn meal.

Cut the parchment paper into 8 inch circles and coat them lightly with olive oil. Divide the dough into 3 equal pieces, you can use a scale for accuracy. Shape it into a ball and stretch the outer edges with your hands forming it into a disk that is almost the size of your parchment circles. If the dough is too stick, use some olive oil on your hands. Place the dough on the parchment and continue to stretch it to the edges. Lightly coat the surface of the dough with olive oil.

Flip the dough onto the hot grill, remove the parchment paper. Replace the lid and let this cook for 2 minutes. After 2 minutes, check the dough, it should be crispy with grill marks. Transfer the dough to your prepared pizza peal, grilled side up.

To the grilled surface of the pizza, apply your sauce, red pepper flakes, parmesan, toppings and mozzarella. Yes, in that order. Be careful not to overload the pizzas with sauce and toppings.

Transfer the dough back to the grill with the uncooked side facing the coals. Replace the lid and cook for 2 more minutes, or until the bottom begins to char.

This is a Bubbly Kitchen original recipe.

White Pizza

This is an ideal recipe to class up your football watch party this fall. I have never been the biggest fan of tomato sauce on pizza. The white sauce here is simple to prepare and this pizza feels a little fancier than the usual. Obviously on game day most of the guys are drinking beer. But with this pizza I would pair Kendall-Jackson Avant Chardonnay. This is a budget Chardonnay that can be found at many grocery stores. It is buttery but crisp and goes great with the white sauce in this recipe.

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When making pizza, you can use parchment paper to roll the dough out on. This helps in transfer from the pizza peel to the stone in the oven. The oven in my apartment unfortunately is much hotter in the posterior part, thus I have to rotate everything I bake. If you have a similar problem, halfway through the baking time, you can rotate the pizza so it bakes evenly. When you rotate it you should be able to easily slide the parchment out from under the pizza. You can use cornmeal on the parchment and the pizza stone to make this go smoothly.

White Pizza

1/2 lb pizza dough (enough for a 12 inch crust)
1 cup ricotta cheese
1/4 teaspoon salt
1/4 teaspoon dried thyme
1/8 teaspoon coarsely ground black pepper
1/2 cup mozzarella
1/4 cup parmesan

White sauce:
2 tablespoons olive oil
1 small yellow onion, diced
2 cloves garlic, minced
1/4 cup heavy cream
1/2 teaspoon minced fresh thyme

Prepare the white sauce:
Heat the olive oil over medium heat in a saucepan. Add the onion and sauté for 5 or 6 minutes until translucent. Add the garlic and cook for one minute, stirring continuously. Add the cream, decrease the heat to medium-low, and cook for 3 minutes, until the sauce thickens slightly.

Remove from the heat, stir in the thyme, and season to taste with salt and pepper. Allow the sauce to cool.

Prepare the pizza:
Place a baking stone on the middle oven rack and heat to 500 degrees. Roll out and/or stretch the dough to 12 cm. The dough should be about 1/4 inch thick and slightly thicker toward the edge. Place on a pizza peel (if using a pizza stone) or on a cookie sheet if not.

Stir together the ricotta, thyme, salt and pepper. Spread the sauce over the surface of the dough, leaving a small border uncovered. Spread the ricotta mixture over the sauce. Sprinkle Parmesan and mozzarella over this.

Slide the pizza onto the baking stone. Bake for 12 minutes. When it is done, the crust should be crisp and slightly charred on the edge and the cheese should be bubbling and brown in places. The underside of the crust should be brown and crisp. Remove from the oven and allow to cool before slicing.

Adapted from Serious Eats New York-Style White Pizza.

Pizza Dough

I have tried many different recipes, some involving a food processor, some by hand. But this recipe made in a stand mixer produces great results every time. This recipe will make 1 pound of pizza dough, two 12 inch crusts. I almost always make a double recipe. You can store the extra dough in the refrigerator or in the freezer. The dough actually gets more chewy after being refrigerated. If you’re having people over for game day, you can make this days ahead. Pizza is obviously versatile. Tomato sauce, turkey pepperoni, parmesan and mozzarella can be thrown on this dough in 5 minutes. I bake my pizzas on a stone which is preheated in a 500 degree oven.

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This recipe calls for bread flour. It is important to use bread flour because of the protein content. I use King Arthur brand which is 12.7% protein. King Arthur all purpose flour is 11.7 % protein which is on the high end compared to other all purpose flours which are 10% to 12%. Cake flour is around 8%. The significance is in the gluten. Gluten is what gives the texture to your pizza dough, and anything else you bake. Higher protein means more gluten and chewy dough. You create these gluten bonds when you knead the dough. Or as in this recipe, when your stand mixer kneads the dough.

Pizza Dough

1 cup warm water
2 1/4 teaspoons active dry yeast
1 tablespoon honey (sugar or agave can be substituted)
2 teaspoons salt
2 tablespoons olive oil
3 cups bread flour

In the bowl of a stand mixer, combine the yeast and honey with warm water (110 degrees). Wait 10 minutes until bubbles form and it gets foamy (see bubbly yeast to the left). Add in salt, oil and half the flour. Using the dough hook, mix to combine.

Once the flour is mixed in, add in the rest of the flour bit by bit until combined. The dough should be tacky but should not stick to your hand. You may need to add more flour, add this 1 tbsp at a time.

Knead the dough with the mixer on a medium to high setting for 7 minutes. The mixer bowl will be clean after 7 minutes. Use olive oil to lightly grease the dough and the bowl. Cover with a warm towel and allow the dough to rise for 1 1/2 hours, or until doubled in size.

This is an original recipe from the Bubbly Kitchen.