Posts Tagged 'pizza'

Pipe Dream #177: To Find It Easy To Be Green – Deep Dish Tomato and Spinach Pizza

deep dish pizza 5

Oooooh-kay. I realize that this picture has been tantalizing you on the side of my blog for weeks without a link. It has been tantalizing me for weeks. Except, I had the link, and I ate this pizza, so I can’t tell if the tantalization of this savory delight was worse or better for you than it was for me.

My father made a decent deep-dish frozen pizza and asked me, “Why is this so addicting?”

I replied that it hits his fat and salt spots, and everyone in the room nodded sagely, because obviously I am sage (not). Being that your salts spots are not hit too often on this blog, and being that that is the weirdest phrase ever, I would like to present you with this deep dish pan pizza, including homemade sauce, spinach for iron and much, much cheese.

deep dish pizza 4

Oh, and speaking of being wise (not), there is fresh sage in this recipe. You just don’t see that in dessert recipes all too often. Or do you?

floured board

deep dish pizza 3

If I were to do this again, I would have used less dough. The dish was quite deep enough, when all was said and done, and let’s be real, I could have made another dessert pizza with half the dough. I also would have made the sauce a little less runny. Somehow. Maybe I would have drained the tomatoes a little better.

deep dish pizza 2

I only put spinach on half the pizza. It was for the sake of my sister, who loves pizza, but has an aversion to the green things on her life’s plate. You can have an aversion, too, I guess. I’ll judge you a little, but just a little, since most of my diet is frosting. Kidding. Except for #saturdays. Am I allowed to hashtag like that? Whatever, doing it.

deep dish pizza 1

Get your health kicks, friends. It’s all about the green.

So easy being green,


Deep Dish Tomato and Spinach Pizza

Adapted from Girl Versus Dough and my friend, Chrissy

Boughten pizza dough (enough for a 12 inch pizza)

8 ounces (1 cup) canned crushed tomatoes

1 teaspoon sugar

salt and pepper, to taste

fresh thyme, sage, oregano and bay leaf

garlic paste or crushed garlic, to taste

olive oil (or truffle oil)

8 ounces provolone cheese

5 ounces frozen spinach, thawed and thoroughly drained

Let pizza dough rise according to package directions. Preheat oven to 425 degrees F. Coat a 9-inch cast-iron skillet with 1 tablespoon of oil, spreading around with a paper towel.

Combine tomatoes, salt, pepper, chopped herbs, bay leaf, sugar and garlic in a small saucepan, simmering over low heat while you prep the pizza.

When the dough has risen, press into the prepared skillet halfway up the sides of the skillet. Bake four 9-10 minutes until crust has just set. Remove from the oven and top with 4 ounces provolone cheese. Remove the bay leaf from the simmered sauce, then spread the sauce over the cheese. Top sauce with the spinach, then the other 4 ounces of cheese. Drizzle with a bit more oil.

Bake for another 15-20 minutes, until cheese is bubbling and crust is golden. In a perfect world, I would have used less dough, so that things weren’t spilling over the edge. Let cool 15 minutes before cutting.

I Got It Right: Godfather’s Dessert Pizza Copy Cat

dessert pizza 5

I feel like a second-grader saying the phrase “copy cat,” but I have to be real, and this recipe is a copy cat. I didn’t want to “adapt” a recipe. I didn’t want to put a spin on a classic like so many real bloggers are good at doing. I just wanted Godfather’s dessert pizza now. In fact, if there had been a Godfather’s in my neck of the woods, I would have gone there and purchased some, but there isn’t, so I took the economical route and made my own. Luckily, this copy cat is so good that things worked out, otherwise I might have had to truck on over to the new Pizza Ranch for their dessert pizza, with which I am also obsessed.

I try to avoid Pizza Ranch at all costs. A couple summers ago, my sess and I visited a Pizza Ranch in Iowa on our day off and basically ate them out of house and small-town home. Ok, maybe not that extreme, but still. I had regrets.

dessert pizza 1

Guys, once you realize how easy this is, you are going to die. I used frozen storebought pizza dough. It was great. I’m sure you could make your own though. Just let it rise, sprinkle with butter/cinnamon/streusel and Shazam!

This comes out of your oven in 10 minutes:

dessert pizza 4

Are you dying yet? I try not to tell people what they “should do,” but you should be. It’s incredible, and just like you remember.

dessert pizza 6

dessert pizza 3

This picture is slightly inaccurate. I definitely had two pieces. And my family devoured the rest before the night was up. It’s what happens when you put in inch of struesel on a pizza. Heck, I’d eat a lot of things if they were covered in struesel. Bugs, even.

dessert pizza 2

Eating Pizza Ranch out of house and small-town home since 1990,


Godfather’s Dessert Pizza Copy Cat

Adapted from Rumbly In My Tumbly (aka best blog name EVER)

Boughten pizza crust (I was lazy)

3 tablespoons butter, divided


1/2 cup flour

1/4 cup white sugar

1/8 cup brown sugar

1 tablespoon canola oil

1/2 cup powdered sugar

1 tablespoon milk

1/4 teaspoon vanilla

Mix together the brown and white sugarsĀ and flour in a small bowl. Add the oil and 2 tablespoons of butter, mixing with a fork until combined. The mix will look crumbly. Squinch it with your hands a few times to make some bigger chunks of streusel. Stick this bowl in the fridge.

Prepare the pizza dough according to package directions, letting it rise or whatever. Spray a non stick pan or pizza stone with non-stick spray and roll the pizza dough into a 12-14 inch pizza. Preheat the oven to 450 degrees F.

Melt the remaining tablespoon of butter, then spread it evenly over the rolled out dough. Give the dough a generous sprinkling of cinnamon. Generous. Spread this out if you want.

Take the streusel mix out of the fridge, and sprinkle evenly over the crust. Bake for 8-9 minutes, until the streusel just starts to brown.

While the pizza is baking, mix together the powdered sugar, milk and vanilla. If the icing is too thin, add more milk. The icing should be pretty thick. Make a cone out of parchment or use a snipped off Ziploc to ice the pizza in a pinwheel pattern.

Serve warm, obviously.

Pipe Dream #125: To Appreciate The Bold & The Subtle

This was the sky in my backyard. I love love love the interplay of the bright colors and the delicate trees. My family and I recently had a conversation about colors/things/life. Some people like everything to be bold and bright and extreme. That’s fine and good, but sometimes it’s easy to miss out on the subtleties and delicacies that add nuance and support. That last sentence sounds like a bunch of waffle (yummy), but let me explain.

It’s like dahlias. They are big and bright and beautiful, but they have no scent. Dahlias look almost spare standing alone. They need other flowers in an arrangement to provide a more complete aesthetic.

It’s like pizza. Really good pizza dough needs a really slow second rise so that it can develop a deeper flavor and complement a bunch of bold toppings. If you just piled a bunch of garlic and balsamic and basil on a slab of your average pizza dough, all you would taste are the individual flavors of the toppings. Though the taste of a slow-rise dough is more subtle, it manages to complement and bind all the other flavors, making the pizza come together in one big flavor meld.

It’s like people. Some personalities are brash and bright, others are meek and quiet, but the world needs both to get along.

Today, I am in appreciation of both.

Dual-minded to a fault,


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