Posted at 1:00 pm by NativeNM, on February 3, 2023
I love making pizza on a cold day. I crank up the oven to 500 degrees and heat up my comal as the kitchen becomes warm and toasty. And then there’s the aroma of pizza baked to perfection that will linger on within the kitchen. I’s been awhile since I’ve posted a new pizza, but I think this one is more than worthy of a post. It’s packed with healthy ingredients as well as flavor. Instead of tomato sauce, I brushed spinach pesto over the crust which goes perfectly with the spinach, artichokes and cherry tomatoes. I added some cooked chicken on top for Joe. I could go full vegetarian but he likes to have at least one meat on his pizza. The flavors blend so well together as they bake into the pizza. A sprinkle of toasted pine nuts over top gives it a little texture in every bite. As far as pizza goes, this one is at the top of my list.
Over the years I have experimented with many ways to make pizzas from scratch. Whether it’s the ingredients in the dough or the way it is cooked there are always subtle differences in the taste and texture. These days I cook pizza at a high temp which really makes my kitchen hot so the next best option is the outdoor grill. This pizza I call rustic simply because of the way it looks. It’s not the prettiest pizza by far but it was so good there wasn’t a slice left on the table. I picked up some heirloom tomatoes and roasted them in the oven with some salt, pepper and a sprinkle of parmesan cheese. And I tried a new cheese, Burrata cheese, which is similar to fresh mozzarella but it has a creamy center. You can’t slice it, you have to spread it and I wondered if I might have made a mistake using it. But it turned out better than I had expected especially in how it tasted. I thought it would be too thin and run over the edges of the dough but those fears were unfounded. The texture remains creamy but resembles the flavors of fresh mozzarella. One more note, I added fresh basil to one pizza after it came off the grill and the other I layered on the pizza to wilt on the grill. My own preference was that the fresh basil tasted better, just something about the fresh basil taste made it for me. So whenever your pizza cravings come calling in the summer, be sure to try one on the grill. You will absolutely love it!! Continue reading →
Posted at 11:55 am by NativeNM, on January 20, 2017
I’ve seen so many yummy recipes using Pork Belly however it’s one of those things I haven’t had any experience with. I was shopping at Costco recently and came across a package of Pork Belly that was already sliced. It looked almost like bacon but for the fact that it was cut into thick slabs. I wasn’t sure what I could do with it since it was already cut but I thought why not give it a try. One of my favorite pizza’s is a potato leek pizza that I usually make with bacon so I thought I would substitute the pork belly for the bacon and see how that turned out. Pork belly tastes quite different, you don’t get the smoky salty flavors of bacon. But I do think it goes quite well with this particular pizza, the tender chunks of pork belly matched with slices of fried potatoes, sauteed leeks and melted mozzarella make one savory slice of deliciousness. Continue reading →
Posted at 8:43 am by NativeNM, on February 5, 2016
My favorite pizza in the whole world is Dion’s Pepperoni and Green Chile pizza. Named the “505” this slice of heaven is New Mexico’s most popular pizza. Dion’s is a New Mexico favorite serving pizza, subs and salads for as long as I can remember. I’ve been craving it for the longest time and decided it was time to make my own because Dion’s wasn’t going to deliver all the way to Kansas! I can make pizza and I can make pepperoni pizza but I wasn’t so sure this pizza would look or taste like Dion’s unless I found the right green chile. I finally found what I was hunting for in a brick of frozen Hatch diced green chile at our local Sprouts store. When you thaw it, it is submerged in chile juice. It is meaty and a bit lighter in color than the chile that I have roasted and packaged at home. It was perfect and tasted so good with a little kick of heat. If you ever have the chance to visit a Dion’s, make sure to order a side of ranch dressing to go with your pizza. It’s tradition to dip or drizzle your pizza with ranch, until you’ve tried it you can’t know how good it is! Continue reading →
One of my new favorites is the Sopressata pizza with Calabrian Peppers that they make over at “Spin Neapolitan Pizza”. Their pizza is so good starting with the crust made in a huge fired up pizza oven down to the original toppings that you don’t find anywhere else. I’ve been dying to try this at home but with the recent heat it didn’t seem like a good idea to crank up the oven to 500 degrees in an already hot kitchen. One way to achieve my summer pizza would be to grill it outdoors. I haven’t grilled a pizza in a long time, don’t know why, possibly because it requires focus and timing and I am one who can be easily distracted. I don’t have enough room on my grill to make two pizza’s at once so I will have to be on my toes, grilling one side, then flipping it over and removing to add the sauce and toppings while I grill the other pizza dough. Just about the time I have the toppings on the first pizza it’s time to flip the second pie dough. Now place the topped pizza back on the grill to finish baking while I add sauce, cheese and toppings to the second. Are you confused yet?? If your grill is properly heated at an intensely high heat the pizza will grill fairly quick with nice grill marks and a smokey flavor for one of the tastiest pizza’s you’ll ever make but WHEW. . . I wasn’t so sure I could keep up!! In the end it was worth the effort when the guys told me how much they loved it. Continue reading →
A few years ago California Pizza Kitchen had a steak pizza on the menu that had seasoned steak and green chile. It was my favorite pizza with a thinner crust, spicy tomato sauce with freshly roasted chiles and seared steak. No longer available, I decided to make my own version. The perfect sauce would have been Rotel tomato sauce, but turns out it’s been discontinued too, can’t find it anywhere. Oh Rotel . . . how could you, I loved that sauce and used it for many of my recipes, what to do now? I had to find an alternative which I did after a trip to the Mexican market. In the end it all came together with a new thinner crust that had a light crunch in every bite and tasty pieces of seared steak and roasted chiles. It’s definitely a keeper and staying on my menu! Continue reading →
I’ve found that you can make pizza with almost anything. Whereas pizza might have been considered Italian in the past, it’s now anything you can imagine. Some of our favorites are Greek pizza, Verde pizza, Flatbread pizza, Barbecued Chicken pizza and Breakfast pizza. If you’ve ever eaten at California Pizza Kitchen you know they sometimes add a scoop of coleslaw or black bean and corn salsa in the middle to enhance the flavor. I find it appealing and another layer to add to the flavor of the pizza. So when I had leftover Chipotle pulled pork and sauce, it was logical to make pizza and add a scoop of coleslaw to go on top. Josh ate it morning, noon and night until it was all gone!
Posted at 8:52 am by NativeNM, on February 22, 2013
Ever had a Verde Chicken Pizza? Until recently I hadn’t either but it’s quickly become one of my all time favorite pizza’s. So much so that I’ve made several in the past month. Most pizzas are made with the traditional red tomato sauce, sometimes a white sauce, maybe pesto or even a barbecue sauce, but what I had in mind was something a bit more New Mexican. I decided on a verde sauce with a Mexican melting cheese and cooked seasoned chicken. The dough comes straight out of the “Artisan Pizza and Flatbread in Five Minutes a Day”, which mixes Corn Masa flour in the dough to make the most aromatic dough when baked. Fresh toppings and crumbled Cotija cheese round out this pizza.
What to do with the leftover rib rub and barbecue sauce? Here’s one idea, make a barbecued chicken pizza. California Pizza Kitchen made it famous but they aren’t the only ones who can make a tasty pizza. I had leftover flatbreads that would make a yummy pizza topped with barbecue sauce, fresh mozzarella slices, seasoned barbecue chicken, some red onion slices and cilantro thrown over the top just to make it pretty. It doesn’t matter whether you have leftovers from scratch or store bought, you can put this pizza together in no time and it will taste fantastic because you made it.
Spinach Artichoke Pizza is one of my favorites. Instead of layering pizza toppings, I make what I call “The Mix” which is a blend of spinach, artichokes, cheese, garlic, green onion and a dry Italian herb blend. From there you can add additional toppings but the mix makes this pizza easy and flavorful. And there’s no sauce for this pizza, instead I like to add fresh, roasted, or sun dried tomatoes. Tonight we made several different pizza’s but the favorite was topped with cream cheese and grilled chicken which tasted like spinach artichoke dip. I’m sure you will agree! Continue reading →