I don’t think this particular pizza necessitates a recipe. Throw your favorite pizza sauce and cheese on top of a rolled pizza crust, cover the top of the pizza with caramelized onions and goat cheese. This is one of my favorite pizza flavor combinations.
Every so often I think, “Hey, wouldn’t a delicious bellyache be great today!?” And in those instances, I turn to this recipe. Formerly known simply as Death Pizza, I made a few upgrades to my usual over-the-top biscuit, sweet potato, alfredo pizza recipe. The result is this Deadly Pizza Casserole.
1 can of flaky dinner rolls
1 15oz jar of alfredo sauce
1 large sweet potato
1 small to medium white potato
2T fresh sage, chopped
1 stick butter
10-12oz shredded mozzarella
4T goat cheese
First, you’ll need to prep the potatoes. Peel both the sweet potato and white potato, then cut them into chunks. Place them in a saucepan, cover them in water, and boil until soft. Meanwhile, slowly heat the butter over low heat. When the butter is warm, add the chopped sage. Cook until the butter is golden. Drain the potatoes and add the butter/sage mixture, seasoning with salt and pepper to taste. Mash well. Preheat the oven to 350°. Lay the uncooked biscuits in the bottom of a well-greased 9×12 casserole dish. Smoosh them down a bit so that they cover more area. Cover the biscuits in the mashed potato mixture. Then pour the entire jar of alfredo sauce on top. Cover the sauce with the mozzarella cheese and sprinkle some goat cheese on the very top. Bake for 40-45 minutes or when the mozzarella is golden brown. Cool 10 minutes, then enjoy!
This is a once-in-a-while recipe for me, because I always eat way too much. What can I say? It’s damn good, and I have poor food self-control! It’ll be back to fruits and veggies for me tomorrow, though – so tonight, I shall enjoy my creamy, cheesy, carb-laden masterpiece.
The sweet potato and sage butter portion of this concoction was inspired by this Martha Stewart recipe.
I’ve been under the weather and wanted something warm and comforting. Pizza’s comfort food, right? Especially when topped with onions, peppers, and veggie sausage.
1 green pepper
10-12 oz. mozzarella
ground veggie sausage
I’m using Portland Pie’s Beer Crust again this week. It’s so damn delicious. Preheat your oven per your dough’s requirements. Crumble some veggie sausage into a frying pan and brown over medium heat. While that’s cooking, chop your onion and pepper into bite-size pieces. Stretch your pizza dough, top with red pizza sauce, mozzarella, the chopped peppers and onions, and the cooked veggie sausage. Cook until the crust is golden and the cheese is bubbling.
Pizza is superior to all other foods.
This BBQ faux chicken pizza with caramelized onions is a perfect companion on a day indoors. I made it in my pajamas while watching The Spoils of Babylon. I had most of the ingredients on hand and didn’t measure any of them.
dough of choice
10-12oz mozzarella cheese
10oz faux chicken of choice
If you’re in New England and don’t feel like making your own pizza dough – go get a ball of Portland Pie dough. Their beer crust is easily the best store-bought pizza dough in existence. It’s made in Maine with Shipyard beer and makes me homesick for Portland.
Having caramelized onions handy made this cooking venture extra easy. If you aren’t an onion addict and thus don’t keep containers of them in the fridge, there are plenty of simple instructions available for caramelizing onions.
After you’ve made/found some caramelized onions, you can get started on the rest of the pizza. Preheat your oven – I cooked my pizza at 375° for 20 minutes. While the oven is warming, sauté your chicken substitute on medium heat. When the chicken softens, cut it into bite-sized chunks, turn the heat to low, and stir in 1/3 to 1/2 cup barbeque sauce. Continue cooking on low, stirring constantly, until the chicken is coated in sauce. Set the chicken aside and stretch the dough to fit your pan. Sprinkle the dough with olive oil and a bit of salt and pepper. (I used applewood smoked salt with great results.) Cover the dough in mozzarella – I used in the neighborhood of 12oz. Distribute the onions and the chicken pieces atop the cheese and pop the pizza in the oven. 20 minutes later, you’ll be in food heaven.