Grilled Spicy BBQ Chicken (or Shrimp) Pizza

I can't remember a time in my life when I didn't love pizza. But while I had a tendency to crave a doughy, thick crust pizza in my younger days, now I'm all about the crispy Neapolitan-style. Madison has a number of delicious Neapolitan style pizza places which I enjoy frequenting, though sadly there's no way to get that 900 degree wood-fired deliciousness at home. But making pizza on the grill, be it gas or charcoal, isn't a half-bad substitute. The crust cooks quickly, achieving the glorious bubbles and blackened spots of a Neapolitan oven, picking up a wonderful smokiness from charcoal or wood chips. But that's where the similarity to Neapolitan pizza ends in this recipe. If I'd added the classic basil, tomatoes, and buffalo mozzarella I might be able to pass this off as in the Neapolitan spirit, but my choice of toppings take this in a very different direction.

Barbecue chicken pizza, which I believe was originally created by California Pizza Kitchen, has become a fairly standard (and beloved) menu option. The sweet-spicy barbecue sauce is a fine substitute for the regular tomato variety, a lovely companion to sharp red onion, spicy jalapeno, juicy chicken, and rich cheddar cheese. If your genes aren't working against you, cilantro adds a lovely fresh note, but feel free to leave it off if you'll be serving cilantro-haters.

Grilled Spicy BBQ Chicken (or Shrimp) Pizza
serves 1

4 ounces whole wheat pizza dough
2 tablespoons barbecue sauce (I used Howling Wolf)
2 tablespoons finely chopped or thinly sliced red onion
1 tablespoon chopped jalapeno pepper (add seeds or ribs to desired level of heat)
1/4 cup shredded cooked chicken breast (or cooked, chopped shrimp)
1 to 2 ounces (1/4 to 1/2 cup) shredded cheddar cheese
Chopped fresh cilantro, for garnish (optional)

1. Preheat a gas grill over medium to medium high heat. Meanwhile, roll pizza out on a into a round or oblong shape, about 1/8- to 1/4-inch thick, depending on desired thickness, and brush both sides with oil.

2. When grill is hot, transfer crust to grill. Replace the lid and cook for 3 minutes without disturbing. After 3 minutes, check the crust for doneness, cooking for an additional few minutes if necessary. Transfer crust to a peel or baking sheet.

3. Spread crust with barbecue sauce and top with onion, jalapeno, and chicken. Sprinkle cheese over the top and return the pizza to the grill. Reduce heat to medium low, replace cover, and continue to cook until cheese is melted, about 5 to 10 minutes. Sprinkle cilantro over the top, if desired. Slice and serve promptly.

Grilled Bratwurst Pizza

As a Wisconsinite, I've eaten more than my fair share of bratwurst. And while there's no real way to improve on a classic - on a (preferably toasted, possibly pretzel) bun with coarse mustard, onion, and sauerkraut - it's not say that it still isn't worth experimenting. Some may say that bratwurst is a bit of sacred cow (or perhaps more accurately, sacred pig), but I still like to use it in a little less conventional ways. I don't think it's much of a stretch to say that bratwurst has an almost universal appeal here, as does pizza, so why not throw the two together? You get all the flavors of the cookout staple - mustard, onion, and kraut - with the added bonus of a healthy layer of melted cheese (another Wisconsin staple). Putting these ingredients together as a pizza also has the added bonus of introducing a much greater surface to the grill, the crust soaking up all the smokiness your charcoal or gas grill has to offer and attaining a magical crisp and chewy texture. This indulgent summer cookout treat will transition nicely into fall, even if the temperatures force the cooking indoors, the perfect companion to a mug of cold beer and Packer game, a reality not so far away.

Grilled Bratwurst Pizza
serves 1

4 ounces whole wheat (or white, in a pinch) pizza dough
2 tablespoons whole grain mustard
2 tablespoons drained sauerkraut
2 tablespoons finely chopped white onion
1 cooked bratwurst, sliced (depending on size, you may not need the whole thing)
2 ounces shredded cheddar cheese

1. Preheat a gas grill over medium to medium high heat. Meanwhile, roll pizza out on a into a round or oblong shape, about 1/8- to 1/4-inch thick, depending on desired thickness, and brush both sides with oil.

2. When grill is hot, transfer crust to grill. Replace the lid and cook for 3 minutes without disturbing. After 3 minutes, check the crust for doneness, cooking for an additional few minutes if necessary. Transfer crust to a peel or baking sheet.

3. Spread crust with mustard and top with sauerkraut, onion, and bratwurst. Sprinkle cheese over the top and return the pizza to the grill. Reduce heat to medium low, replace cover, and continue to cook until cheese is melted, about 5 to 10 minutes. Slice and serve promptly.

Grilled Zucchini, Corn, and Cherry Tomato Pizza

Everything is better on the grill. Nearly every Sunday night, weather permitting, I'll roll out the Weber and grill up something for dinner. Meat is usually the focus of my grilling endeavor (though I almost always grill corn-on-the-cob as well), but I like to make the most of the dying embers and grill vegetables for use later in the week. I most recently put some of those vegetables to good use in this light and delicious summer pizza. Zucchini, an ordinarily a fairly dull vegetable, comes to life after some time on the grill, beautifully complemented by sweet, charred corn and cherry tomatoes, all mingling under a light blanket of cheese. Although a divine bite of summer just as is, this pizza could also be dressed up for the carnivores with a bit of cooked, crumbled bacon. This particular combination of vegetables was inspired both the gods of culinary creativity and a bit by convenience, but I can imagine myriad combinations of grilled vegetables that would be just as welcome at the dinner table. So use those fading coals to make the most of your summer vegetables and whip up some quick and healthy pizzas of your own!

Grilled Zucchini, Corn, and Cherry Tomato Pizza
serves 3 to 4 as a light main course or 6 to 8 as an appetizer

3 whole grain individual pizza crusts, pitas, flatbreads, or roti (I used Stonefire Whole Grain Tandoori Roti)
3/4 cup pizza sauce, purchased or homemade
3-4 ounces grilled or roasted zucchini
3/4 cup roasted corn (from 2 ears)
9 cherry tomatoes (about 3-4 ounces)
6 fresh basil leaves, thinly sliced
3 ounces shredded or thinly sliced fresh mozzarella cheese (about 3/4 cup)

1. Preheat an oven to 450 degrees F.

2. Spread 1/4 cup pizza sauce on each roti. Top each with 1/3 of the zucchini, corn, and cherry tomatoes and sprinkle the fresh basil over the top. Top each with 1/3 of cheese.

3. Bake until cheese is melted and just starting to brown, about 8 to 12 minutes. Allow to rest briefly, slice each into 4 pieces, and enjoy warm.

Shiitake, Spinach, and Goat Cheese Pizza

Who doesn't love pizza? While occasionally it's a cheap sausage pizza from the grocery store that will best satisfy my craving, I more often than not like to class it up a bit with some special ingredients when I'm making pizza from scratch. When made at home, pizza can be a healthy and well-balanced meal without sacrificing soul-satisfying flavor. Shiitake mushrooms are the height of savoriness, playing beautifully with fresh spinach and goat cheese until a blanket of ooey-gooey mozzarella on a nutty whole wheat pizza crust. A born-and-bred Wisconsin girl, cheese finds it way into more of my foods than it probably should, and I particularly appreciate the contrast between the tangy pops of creamy goat cheese and browned bits of smooth mozzarella. The wilted spinach keeps the dish feeling fresh and the mushrooms pack a big punch of umami without making the pizza heavy. It's easy to get carried away with pizza toppings, but restraint is what allows each ingredient to really shine in this recipe.

An equally fine option for Meatless Monday or a cozy date night at home, this simple combination of ingredients will not leave you wanting or digging out the number for Papa John's (or preferably Glass Nickel or Roman Candle in the Madison area). Rounded out with a nice side salad (and perhaps a glass of wine?), this meal makes you feel like you're getting away with pigging out on junk food when you're really treating yourself body right, from your taste buds to your soul, a particularly apt choice on Valentine's Day.

Shiitake, Spinach, and Goat Cheese Pizza
serves 3 to 4

1 tablespoon olive oil
2 ounces shiitake mushrooms, cleaned and thinly sliced
4 ounces spinach, washed and chopped
Salt and freshly ground black pepper
One 12-inch whole grain pizza crust
4 ounces pizza sauce, homemade or purchased
2 ounces goat cheese, crumbled
2 ounces shredded mozzarella cheese

1. Heat olive oil a large skillet over medium heat. When oil is hot, add mushrooms and saute, stirring frequently, until slightly golden and softened, about 5 minutes. Add spinach and cook, stirring, until spinach is wilted down, 2 to 3 minutes more. Season to taste with salt and pepper and set aside to cool slightly.

2. Preheat oven to 425 degrees or according to pizza crust directions. Spread pizza sauce evenly over crust, top with mushroom and spinach mixture, sprinkle goat cheese evenly over pizza, topping everything with the shredded mozzarella. Place pizza in oven and bake until cheese is melted and just starting to brown, 10 to 12 minutes. Let rest for a couple minutes, then slice into 8 wedges and serve hot.

Smoked Beef Pizza

Even though I eat a huge variety of fruits and vegetables and eat plenty of vegetarian meals, I am an absolute sucker for charcuterie and pretty much any smoked meat or cheese product. I was unable to exist the siren song of smoked, cured beef at the farmer's market with thoughts of delicious, stacked-high deli sandwiches on crusty bread in my future, but decided to take a different approach once I brought my bounty home. In the spirit of the Italian beef sandwich, traditionally made with thinly sliced roast beef topped with giardineria or sauteed green peppers and delicious meat juices, I covered my smoked beef with delicious slow-cooked onions and peppers, uniting them under a blanket of melty cheese on a pizza crust. The savory, smoky beef melds divinely into the soft, caramelized onions and peppers and rich, crusty cheese in this carnivore-pleasing pizza. While these ingredients make a delicious sandwich nestled together on a crusty roll, they are just as happy on a pizza crust with the higher ratio of toppings to bread allowing the flavor of the meat and vegetables to come to the forefront even more. Use green and yellow (Packer fans) or red bell peppers (Badger fans) and serve with a cold beer for a great game snack during the rapidly approaching football season.

Smoked Beef Pizza
serves 3-4

1 tablespoon canola oil
1 medium onion, sliced
1 medium green bell pepper, sliced
1 red or yellow bell pepper, sliced
Kosher salt
One 12-inch prepared whole grain pizza crust
1/2 cup pizza sauce
8 ounces sliced smoked, cured beef
1 cup shredded mozzarella or provolone cheese

1. Preheat canola oil in a medium saucepan over medium-high heat. Add sliced onions, peppers, and a dash of salt and cook, stirring frequently, until vegetables are browned, about 5 minutes. Reduce heat to medium-low and continue cooking until vegetables are soft and caramelize, about 30 minutes.

2. Meanwhile, preheat an oven to 450 degrees F. Spread pizza sauce evenly over pizza crust. Arrange sliced beef in a concentric circle, covering the crust completely with beef. Distribute peppers and onions evenly over the top of the beef and top with shredded cheese.

3. Cook pizza for 8 to 12 minutes, until cheese is melted and just starting to brown. Let pizza rest for a couple minutes, then slice into 8 pieces and serve hot.

Broccoli Rabe and Sausage Pizza

It's been quite some time since I created any new pizza recipes, and although I didn't get broccoli rabe with the intention of using it in a pizza, this recipe fell into place organically when I was looking in my cabinets and refrigerator for inspiration. Broccoli rabe isn't for everyone since not everyone likes bitter greens, but this pizza will be right up your alley if you do. The bitterness of the greens is cut by the richness of the sausage, saltiness of the cheese, and sweetness of the pizza sauce, but if the broccoli rabe is the only component that doesn't appeal to you, try spinach instead. This pizza is a great balance of richness, saltiness, bitterness, and freshness and although it isn't too far off the beaten path, is a nice change from your typical sausage pizza. Like paninis and pasta, pizza can utilize nearly any ingredient you love, so don't be afraid to experiment and make the most of the farmer's market bounty available in the prime of summer.

Broccoli Rabe and Sausage Pizza
serves 3 to 4

1 bunch broccoli rabe
4 ounces ground Italian sausage
1 to 3 teaspoons olive oil
2 garlic cloves, finely minced or pressed through a garlic press
1 medium onion, thinly sliced
1/4 teaspoon red pepper flakes
Salt and freshly ground black pepper
One 12-inch whole grain pizza crust
One 8-ounce can pizza sauce
1 cup shredded mozzarella cheese

1. Cook broccoli rabe in a 4-quart pot of boiling salted water, uncovered, until tender, about 3 minutes. Drain well in a colander, then chop.

2. Meanwhile, cook Italian sausage in a 10-inch heavy skillet over moderate heat until cooked through. Remove sausage from the pan and drain on paper towels, reserving rendered fat in the pan and adding olive oil to bring the total amount to approximately one tablespoon. Add garlic and cook, stirring frequently, until garlic just begins to turn golden, about 1 minute. Reduce the heat to medium-low, add the sliced onions and cook until golden and caramelized, 20 to 30 minutes. Add broccoli rabe and red pepper flakes and cook, stirring frequently, 1 minute. Remove pan from heat and season to taste with salt and freshly ground black pepper.

3. Preheat oven to 450 degrees or according to pizza crust directions. Spread pizza sauce evenly over crust, top with the vegetable mixture, and sprinkle cheese over the top. Cook until cheese is melted and just starting to brown, 8 to 10 minutes. Let rest for a couple minutes, then slice into 8 wedges and serve.

Mediterranean Tuna Pizza

I try to make a point of eating fish at least once a week, and even if I have no salmon or tuna steaks or tilapia in the fridge or freezer, I always have canned tuna in the cupboard. I'll admit, it's not fine dining, but I still love a good, old-fashioned tuna melt...but as much as I love them, it's nice to branch out and find more creative ways to use canned tuna, like this pasta or this pizza. The comforting, melty qualities of a tuna melt come together perfectly with a host of vegetables for a fun and healthy dinner made from ingredients in a well-stocked pantry. This nontraditional pizza is absolutely packed with flavor, but if these ingredients are a little too eclectic collection of pizza toppings for your taste, throw all these ingredients together between a couple pieces of crusty bread or roll up in a tortilla for a sophisticated tuna melt or wrap.

Mediterranean Tuna Pizza
serves 3 to 4

One 12-ounce prepared pizza crust (I like whole wheat Boboli or Rustic Crust)
4 oz. homemade or store-bought pizza sauce (I like Rustic Crust)
2 cloves garlic, pressed through a garlic press or finely minced
1/2 cup chopped roasted red peppers
1/4 cup sliced black olives
1/4 cup chopped artichoke hearts
1 5-ounce can water-packed tuna, drained and flaked
1 cup shredded provolone or mozzarella, or other good melting cheese

1. Preheat oven to 450 degrees F. Spread sauce over pizza crust and top with garlic. Distribute peppers, olives, and artichokes evenly, then top with tuna, finishing with an even layer of shredded cheese.

2. Bake for 8 to 10 minutes or until cheese is melted and just starting to brown. Remove from oven and let stand for a couple of minutes, then slice into 8 slices and serve warm.

Easy Mexican Pita Pizzas

This is another one of those dishes I threw together quickly in an effort to use up ingredients that I bought without any specific purpose (most of my grocery shopping is driven by a specific meal plan for the week, as well as sale prices). I got a great deal on some organic bell peppers because they were just a little past their prime, and I instantly thought of roasting them because having a bit of a softer texture than normal doesn't matter in the slightest. Roasting brings out the best in vegetables, creating a smoky flavor and intensifying the natural sugars, transforming veggies into little bombs of complex flavor.

As written, this could either make a nice light dinner for two with a vegetable side or an appetizer for 4. Although fresh corn off the cob is ideal, particularly if you have time to roast it, frozen will have to do during winter in Wisconsin. To make this more a bit more substantial, add some black beans or chorizo; if serving as an appetizer, try dipping the wedges into sour cream. This quick and easy meal will please everyone from kids to adults, while still being relatively healthy.

Easy Mexican Pita Pizzas
serves 2 (as a main course) to 4 (as an appetizer)

1 small onion, cut in half and peeled
1 red or green bell pepper
2 whole wheat pitas
6 tablespoons salsa
2 tablespoons corn
1/2 cup shredded Mexican melting cheese like Chihuahua or Oaxaca, mozzarella, or Monterey Jack cheese
Cilantro, for garnish (optional)
Sour cream (optional)

1. Preheat broiler. Line a baking sheet with aluminum foil, if desired, and spray with cooking spray. Place onion and pepper on baking sheet and broil until blackened on all sides, 5 to 10 minutes, rotating every few minutes during cooking. Remove pepper and onion from the oven and set aside and allow to cool to room temperature. Reduce the oven temperature to 450 degrees F. Once cool, core and seed the pepper and slice both the onion and the pepper.

2. Spread 3 tablespoons salsa on each pita. Top each pita with 1 tablespoon corn and the desired amount of roasted peppers and onions (you will likely have extra). Sprinkle each pita with 1/4 cup cheese, place on a baking sheet, and return to the oven. Bake for 7 to 10 minutes, until cheese is melted, bubbly, and just starting to brown. Cut into wedges and serve hot.

Three Cheese Butternut Squash and Prosciutto Pizza

This pizza recipe came to me in a bolt of inspiration. I spend a lot of time looking for recipes and trying to create my own, but this idea popped into my head completely out of the blue. Pizza is one of easiest ways for me to explore unique flavor combinations and create new recipes. This is the prime time of year for squash and I've been eating plenty, much of it simply roasted and pureed. I also have a large cache of Wisconsin cheeses, including Hook's Parmesan and Forgotten Valley Gruyere and Swiss and it was only a matter of time until I put these two wonderful ingredients together. The sweetness of butternut squash pairs well with the salty and rich cheese and prosciutto, creating a very hearty and satisfying pizza (or panini).

Three Cheese Butternut Squash and Prosciutto Pizza
serves 3 to 4

1 to 2 T. olive oil (depending on the size of the onion)
1 medium to large onion, peeled
12-inch prepared whole-grain pizza crust (I really like Rustic Crust)
1 c. butternut squash puree, canned or fresh (canned will have a more even texture and intense flavor
1 to 2 oz. prosciutto or ham (or even bacon or pancetta), cut into small pieces
1/2 c. shredded Gruyere cheese
1/2 c. shredded Swiss cheese
2 T. shredded Parmesan cheese

1. To caramelize the onions, tut the onion in half through the stem and slice into 1/8-inch-thick half-rings. Heat 2 tablespoons of the olive oil in a pan over medium-low heat and add onion, tossing to coat with oil. Cook slowly, stirring occasionally until caramelized, about 30 minutes. If the onions begin to burn, lower the heat. Set aside. Meanwhile, combine the three cheeses and mix well.

2. Preheat oven to 425 degrees F (or as directed on pizza crust packaging). Spread squash puree evenly over the crust and evenly distribute the prosciutto and onions on the crust. Cover the top with cheese and bake for 8 to 12 minutes, or as directed on crust packaging, until the cheese is melted and starting to brown. Slice into 8 pieces and serve hot.

Prosciutto and White Bean Pizza

This pizza was inspired by Tuscan White Bean Burgers and Chorizo Pizza and is more or less a hybrid of those two recipes, as well as my desire to use up some odds and ends in my fridge and cabinets. Sometimes when my mind wanders I'll have a bolt of inspiration for a new recipe and I'll rush to write down my ideas before I forget what feels like a brilliant idea. Sometimes these turn out to be great recipes and sometimes I look back at the notes I leave for myself and wonder what the hell I was thinking. Luckily, this recipe falls into the former category. These non-traditional pizza toppings would also make a great panini, if you're not in the mood for pizza.

Prosciutto and White Bean Pizzaserves 4

1 onion, peeled
1 head garlic
1 T. plus 1/2 t. olive oil
15 oz. can cannellini beans (or other white beans), drained and rinsed
1/2 to 2 T. water
1/4 t. kosher salt, or to taste
1/2 c. pitted, sliced Kalamata olives
12-inch whole grain pizza crust
1 to 2 oz. sliced ham or prosciutto, cut into small pieces
1 c. shredded fontiago cheese

1. To caramelize the onions, tut the onion in half through the stem and slice into 1/8-inch-thick half-rings. Heat 2 tablespoons of the olive oil in a pan over medium-low heat and add onion, tossing to coat with oil. Cook slowly, stirring occasionally until caramelized, about 30 minutes. If the onions begin to burn, lower the heat. Set aside.

2. Meanwhile, roast the garlic. Break the head of garlic into individual cloves and remove the papery skins. Toss the cloves in 1/2 teaspoon of the oil and spread out on a small baking sheet (a toaster oven works well for this). Roast at 300 degrees F for 25 to 30 minutes, stirring the cloves frequently until the largest clove can easily be pierced with a knife. Cool slightly.

3. Preheat oven to 425 degrees F (or as directed on pizza crust package). Place 1 c. beans, and garlic in a food processor and process until smooth, adding water as needed to achieve to desired consistency. Add salt to taste. Spread evenly over crust.

4.  Distribute caramelized onions, remaining beans, olives, and ham evenly over bean puree. Top with shredded fontiago cheese. Bake at 425 degrees F for 8 to 12 minutes, or as directed on crust package, until cheese is beginning to brown. Let cool slightly and slice into 8 pieces.

Reuben Pizza

My favorite sandwich in the entire world is probably the Reuben, followed closely by the Cuban sandwich. Reubens are found on many, many menus and range from the totally divine, like from The Coopers Tavern in Madison, to almost unpalatable, like the one I had at Central Express in Westby last weekend (to be fair, the visit to Central Express was redeemed by the sumptuous deep-fried cheese curds from the Westby Creamery we had as an appetizer). After I made Chorizo Pizza last week, I was in need of another creative pizza recipe to use up the remaining pizza crust. And yes, I do feel bad about not making my own pizza crust, but I'm a working woman who just doesn't have time on weeknights. I let the idea float around in my head for a bit and suddenly it came to me-Reuben pizza.

This pizza is only going to be as good as your ingredients, particularly the meat and cheese, both of which I picked up at the Dane County Farmers' Market. It is definitely worth your while to invest a bit in the dressing, kraut, meat, and cheese if you want this pizza to be a success. Just as with the Reuben sandwich, this pizza can be delicious or disappointing.

Reuben Pizza

1 12-inch whole wheat pizza crust
1/2 c. Thousand Island dressing (homemade or store-bought, I used Whole Foods 365 dressing)
3/4 c. sauerkraut, drained
2 oz. corned beef (I used smoked, cured beef from D&G Custom Meat Processing), cut into small pieces
1 c. shredded Swiss cheese (I used baby Swiss from Forgotten Valley Cheese)

1. Preheat oven to 400 degrees F. Spread dressing on crust and sprinkle sauerkraut evenly over crust. Distribute corned beef evenly on pizza and top with shredded Swiss.

2. Bake at 400 degrees F for 10 to 12 minutes or until cheese is melted and starting to brown. Cut into 8 pieces.

Chorizo Pizza

I was inspired to make a "Mexican" pizza by this recipe in July issue Food and Wine. I almost called this Mexican pizza too, but I just couldn't bring myself to put that name on something so not Mexican, even if it does use ingredients common in Mexican cooking. My pizza is a bit reminiscent of a the black bean and chorizo tortas I made a while back. Chorizo is as prevalent in Mexico as bacon is here, and like bacon, it makes everything better.

Pizza is one of the best ways to get creative in the kitchen, especially if you're not particularly culinarily-inclined. I've had big success with nontraditional pizzas like this one and Smoked Salmon and Asparagus pizza. Pizzas are a great weeknight dinner which can be healthy or indulgent, traditional or adventurous, simple or labor-intensive, and are infinitely customizable to individual taste.

Chorizo Pizza

1 c. canned black beans, rinsed and drained
1/2 c. roughly chopped roasted red pepper
2 cloves garlic
2-3 t. chili powder, depending on personal taste
Salt
One 12-inch whole wheat pizza crust
One 4- to 5-ounce piece chorizo
1/2 c. fresh or frozen corn or canned corn, rinsed and drained
1/4 c. chopped white onion
3/4 c. shredded sharp cheddar cheese
Salsa, sour cream, and hot sauce (such as Tapatio), for topping (optional)

1. Preheat oven to 400 degrees F (or as directed on pizza crust package). Place black beans, roasted red peppers, garlic, and chili powder in a food processor and process to desired consistency, depending on how you like your pizza sauce. Add salt to taste. Spread evenly over crust.

 2. Slice chorizo into approx. 1/2-inch thick slices (or thicker, if you want). Cook in a skillet over medium heat until both sides are seared and chorizo is cooked through. Drain on paper towels and blot away excess grease. Cut larger slices in half, if desired. Distribute evenly over pizza.

3. Sprinkle corn and chopped onion evenly over pizza. Top with shredded cheese.

4. Bake pizza for 12 to 14 minutes, or as directed on crust package, until cheese is melted and starting to brown. Top with salsa, sour cream, or hot sauce if desired. Cut into 8 slices.

Smoked Salmon and Asparagus Pizza

I picked up some smoked salmon at Whole Foods this past weekend and was searching for a creative way to use it and came up with this recipe. I been meaning to make pizza for a while and wanted to something more than the veggie or BBQ chicken pizza that I usually make at home. Both salmon and cream cheese and salmon and asparagus are natural pairs to me and I rounded out the recipe with a bit of garlic and cheese, which every pizza needs. While there may be recipes out there similar to this one, this recipe isn't inspired by anything other than what I had in the house and my own creativity.

Smoked Salmon and Asparagus Pizza

One 12-ounce prepared pizza crust (I prefer whole wheat Boboli)
4 oz. cream cheese or Neufchâtel, softened
2 cloves garlic, pressed through a garlic press or finely minced

8 oz. asparagus, trimmed and cut diagonally into 1-inch pieces
2 oz. smoked salmon, cut into bite-size pieces
1/2 c. shredded mozzarella cheese

1. Spread softened cream cheese evenly on pizza crust. Sprinkle garlic evenly over crust.

2. Boil asparagus pieces for 2 to 3 minutes or until just tender. Plunge into an ice bath or rinse with cold water (to stop the asparagus from cooking further) and drain thoroughly. Distribute asparagus evenly over crust.

3. Divide salmon evenly over the pizza and top with shredded cheese. Bake at 450 degrees for 8 to 10 minutes or until cheese is melted and golden.

Crusty Pizza Dough

My pizza, loaded with veggies and cheese.

Who doesn't love pizza? Frozen pizza is often a cheap and easy go-to dinner for busy days, gourmet and specialty pizzas a real treat. One of the best things about pizza is that it is infinitely customizable to individual taste. Vegetarians, vegans, and hard-core carnivores alike can all find a pizza right for them. It can range from the healthy, made with whole wheat crust, tons of veggies, and a little cheese, to the heart attack-inducing meat lover's pizza drenched in mozzarella.

I've made pizza at home frequently in the past, but always with store-bought whole wheat crust, probably due to my hesitance to make yeast breads that required kneading. With my new-found determination to make more yeast breads, I decided to tackle pizza crust. Since it was my first try with this recipe and pizza crust in general, I used all white flour, but in the future I'm going to use half whole wheat flour and make multiple batches so I can freeze some. This recipe makes a pretty thick crust, so if you like thin crust better (as I do), I'd recommend either rolling it out into a much larger pizza or dividing the dough in half for two thin crust pizzas. I used a KitchenAid mixer to knead mine, but you of course can knead it by hand if you don't have one.

Crusty Pizza Dough
from the KitchenAid Baking Companion

1 package active dry yeast (2.25 t.)
1 c. warm water (105 to 115 F)
1/2 t. salt
2 t. olive oil
2.5-3.5 c. all-purpose flour, divided
1 T. cornmeal

Step 1. Dissolve yeast in warm water in warmed bowl of electric stand mixer. Add salt, olive oil, and 2.5 c. flour. Attach dough hook to mixer. Turn to low and mix 1 minute.
Step 2. Continuing on low, add remaining flour, 1/2 c. a time, and mix until dough clings to hook and cleans sides of bowl, about 2 minutes. Knead on low about 2 minutes longer.
Step 3. Place dough in greased bowl, turning to grease top. Cover; let rise in warm place, free from draft, about 1 hour or until doubled in bulk. Punch dough down.
Step 4. Brush 14-inch pizza pan with oil. Sprinkle with cornmeal. Press dough into bottom of pan, forming collar around edge to hold toppings. Add toppings as desired. Bake at 450 F for 15 to 20 minutes.