the ‘za of the week (apr 13 – apr 19) + pizza recipe

This week’s ‘za was a Hawaiian-style pie topped with Canadian bacon and pineapple. This simple couple creates a unique flavor that Mare & I both enjoy.

Nothing complex went into this pizza, but I’ll go into a step-by-step process on making this pizza to beef up this post and because I have to constantly remind myself how to make ’em!

Modern Soapbox ‘Za of the Week Recipe

1. Brush a thin layer of garlic-infused extra virgin olive oil on a rectangular baking sheet.

2. Stretch the dough evenly to fit the baking sheet. Stretch it a little larger the baking sheet and push the edges up the inner sides of the sheet. The pie will shrink a little when it’s baked, so this will make it fit snug.

3. Spread about seven tablespoons of pizza sauce evenly on the crust.

4. Sprinkle a generous amount of parmesan on the pizza sauce to help soak up any extra moisture created by the sauce, cheese, and toppings.

5. Spread about a cup and a half of low-moisture part-skim mozzarella evenly over the pizza sauce.

6. Evenly spread your toppings. For this pie, the Canadian bacon and pineapple were the toppings. When using canned toppings such as the pineapple, make sure to drain them very well. This will keep the crust from getting soggy.

7. Sprinkle about half to three-fourths of a cup more of mozzarella over the pizza to seal those toppings in.

8. Preheat the oven to 450°F.

9. Once the oven is preheated, place the pizza in the middle rack and bake for ten minutes. Rotate the pie 180° about halfway through the baking time to bake the crust evenly.

10. After ten minutes, remove the pizza and allow it to sit for about a minute. Then, transport it off the baking sheet onto a cooling rack to let the pie to crisp as it cools.

11. Move the pie onto a cutting board, slice it, and enjoy!

This pie had some extra dark spots, but I think it was caused by thin cheese spots. Remember to spread that cheese evenly and sprinkle it on thick to prevent those extra dark spots!

We also warmed up some focaccia like we did last time. All we did was brush some garlic-infused olive oil on both sides of the bread, sprinkled some parmesan and a blend of Italian seasonings, and baked it right after the ‘Za of the Week for four minutes.

The after photo doesn’t look much different, but you’ll notice the bread became more golden and the parmesan baked up as well.

We served this and the ‘za with a romaine and feta salad dressed with balsamic vinaigrette. This was a deluxe meal that Mare & I always enjoy.

the ‘za of the week (feb 10 – feb 16)

Baking a pizza at home is a very relaxing experience. From stretching the dough to sprinkling the shredded cheese and adding the toppings, a homemade pizza is made with love rather than being just another pie filling a ticket in a corporate establishment.

This past Wednesday, Mare & I baked a homemade pizza topped with Canadian bacon, pineapple, and ricotta. We had fun with the arrangement of the toppings as you can see in the photograph below.

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The dough treated us well again and stretched all the way across the baking sheet. If you’re using canned pineapple to top a pie, then make sure to drain the pineapple as much as possible. We use a strainer to make sure the pineapple tidbits are well-drained. Sprinkle a decent amount of Parmesan on the marinara to soak up any extra liquid that may want to get through and sog up the crust.

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Topping a pizza is comparable to decorating a cake. Even distribution of the toppings is important, so each slice will have a balanced amount of toppings.

za

This pie baked excellent. Hawaiian-style pizzas have their own unique flavor combination.

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In this close-up, you can see the shininess of the cheese caused by the grease being baked out. You can also see the baked spots on the ricotta which I really enjoy. A pineapple tidbit made the picture in the lower right corner as did a piece of Canadian bacon in the upper right corner.

the ‘za of the week (jan 13 – jan 19)

Mare requested that I make this week’s ‘za with pita. These were some deluxe little pies. We made them based on the style of chicken carbonara, and they came out great.

We used six pieces of pita.

They were stacked high with delicious toppings.

This is how it went down:

  • Pita
  • Marinara sauce
  • Parmesan cheese
  • Italian cheese blend
  • Sliced white mushrooms
  • Fried garlic
  • Seasoned chicken
  • Sliced red onions
  • One slice of bacon per pita
  • A sliced jalapeño on mine
  • More cheese on top to keep it together

The oven was preheated at the usual temperature of 450°F. One pan had four pitas, and another had two. They were both baked for seven minutes each. The crusts for the pan with two came out much crispier then the pan with the four. It all depends on how crispy you want your crust. If the pan with four was baked for the usual ten minutes, then the pitas would have been as crispy as the pan with two.

Be careful with them though. Baking them for too long will burn the pitas. I usually judge how done a pie is by how melted the cheese is. When the cheese turns brown on the crust and where it was sprinkled thin on top, then I know the pie is pretty much done.

The combination of all of these flavors was unique and intense. The onions did not cook as well as they usual do on fresh dough, so they were a bit prevalent. Overall though, these pita pizzas made a delicious and memorable dinner.