When you think pizza, you think of a circular flat bread plate topped with a smattering of choices. Of which include a tomato sauce base and one of many varieties of cheese. Or if you’re like me, more than one cheese please!
In our continued effort to bring you the coolest, easiest and possibly some of the best recipes around, we’ve found a couple more that we’d like to share. I will list them both on this post. Mangiere Bene Il Mio Amico! (Eat well my friend! :D)
Did you know that pizza, in one form or another has been around for over 3,000 years! If you’re interested in the full story, you can read up on the history of the pizza here and here. There is also an “official” organization for the preservation of the authentic pizza called Associazione Verace Pizza Napoletana. (True Neapolitan Pizza Association). They only recognize the Marinara and the Margherita Pizza. These are considered to be pure and are still preferred by many Italians today.
It’s further been said, that pizza is the poor man’s staple. It’s cheap to make, is a hearty meal, and feeds many. When I think of this, I tend to go back to my young (ok – VERY young) years of watching Popeye Cartoons and Whimpy asking for a hamburger. “I will gladly pay you Tuesday, for a hamburger today.”
Now, being the true Italian that I am, I can’t say that I will be following any AVPN guidelines here today. But, I think you will agree after you’ve tried these recipes ………. I will gladly pay you Tuesday for a
hamburger pizza today. 😀
There are many variation of the “Cheese Pizza”, and I’m sure as time marches on, other variations will take their turn on this pizza pin wheel. Here’s one of ours.
2 Cheese Pizza
- 1/2 cup Fresh Ricotta Cheese, drained
- 1/2 cup Gorgonzola Cheese, diced
- 2 tbls Fresh Chives
- 1 small Garlic Clove, chopped
- 2 tbls Heavy Cream
- 1 tbls Olive Oil
Combine the Ricotta, Gorgonzola, one tablespoon of chives, garlic, cream and oil in a bowl, mix well.
Spread the topping evenly over the pizza, leaving a 1/2″ border.
Bake for 15 – 20 minutes until crust is crisp and golden.
Sprinkle the remaining chives on top and serve hot.
You’ll notice there is no use of the traditional tomato sauce in this recipe. This is but one variation of the traditional recipe our family has. I prefer the tomato sauce on the base. But, to each their own. Feel free to live on the wild side and add or delete as you see fit. Also, any basic pizza dough premix will work well with this recipe.
Sausage and Mushroom Pizza
- 2 tbls. Olive Oil
- 2 small Onions, sliced thin
- 8 oz. Italian Sausage, sliced
- 5 oz. Button Mushrooms, sliced
- 1 cup Diced Tomatoes, drained
- 3 1/2 oz. Mozzarella Cheese, shredded
- 5 Cherry Tomatoes, halved
Heat the oil in fry pan and sauté onions.
Add sausage and mushrooms for 5 minutes.
Spread diced tomatoes evenly over the dough.
Top with sausage mixture, mozzarella and cherry tomatoes.
Bake for 10 – 15 minutes until crust is crisp and cheese is bubbling.
Again, this is your basic recipe and variations can be made as you see fit. I suggest using a pre-mix or – dough currently on the market.
I love italian food and this is definitely cosa nostra (our thing) !