pizza

Eating My Way Through the Alphabet: Letter P

What’s Cooking in Gail’s Kitchen? Sunshine Eats: Pulled Pork BBQ Flatbread! I love prepared flatbreads. In fact, I always pick up a couple from my grocer’s deli to keep on hand. The possibilities are endless for a quick meal without scrambling for the fast-food drive-through. I freeze containers of leftover meats that were slow-cooked earlier, so as to have healthy options at home, such as today’s pork tenderloin. If need be, there are prepackaged resources at your local grocery store as well. Being flexible with time-saving choices is always a “Win”, in my opinion. 
PULLED PORK BBQ FLATBREAD 
Ingredients:

1 prepared flatbread

2 tablespoons olive oil

1 tablespoon cornmeal

1/2 cup BBQ sauce, any variety

1 pound pork tenderloin, cooked and shredded

2 eggs

1/8 teaspoon seasoned salt

Dash of white pepper

1/2 cup Spring Mix, chopped

1 green onion, snipped
Instructions:

Preheat oven to 400°. Brush flatbread with olive oil on both sides; sprinkle bottom with cornmeal. Bake 5 minutes. Remove from oven. Spoon BBQ sauce evenly over flatbread. Cover all with shredded pork. Create a “well” for each egg. Gently crack an egg into each “well”. Sprinkle eggs with seasoned salt and white pepper. Bake 8-10 minutes until eggs are set. If the crust becomes too brown, cover it with foil, leaving the egg portion uncovered. When eggs are cooked, remove from oven. Add chopped Spring Mix and green onion snips. 

Eating My Way Through the Alphabet: Letter N

What’s Cooking in Gail’s Kitchen? Something to Savor: Neapolitan Tomato Cheese Pizza! Before you roll your eyes, let me explain about Neapolitan pizza. The dough itself is made of four basic ingredients. I like that. The Italian flour makes the dough stretchy and easy to work into shape with your fingers. If you cannot find Italian flour, bread flour is an acceptable substitute. I went on a quest to find it, though. A Neapolitan pizza is made to be eaten with a knife and fork as a personal pan pizza. And it is not precut, simply because the center of the bottom crust is soft and chewy. Trust me, it’s worth every bite. This dough recipe will make six individual servings of thin crust pizza. Bellissimo! 
NEAPOLITAN TOMATO CHEESE PIZZA
Ingredients:

4 cups Italian “00” flour plus extra flour for dusting

2 teaspoons sea salt

1/2 teaspoon yeast

1 1/3 cups water
1/2 tomato sauce

4 ounces fresh mozzarella cheese, sliced rounds

6 basil leaves

1/2 teaspoon kosher salt

1 tablespoon olive oil
Instructions:

Combine flour, sea salt, yeast, and water into a Bread Machine. Set to “Dough”. When finished, divide dough into 6 portions, cover each in plastic wrap and refrigerate up to 72 hours. Remove 45 minutes prior to preparation for dough to come to room temperature. Transfer one ball of dough to a medium bowl that has a handful of flour in it. Flip to coat. Pat off excess flour and transfer it to a floured surface. Gently stretch dough, with fingertips, into a circle. Pick it up and place it on a sheet of parchment paper. With one hand in the center of the dough round, use the other hand to stretch the edge outward without tearing, rotating as needed. Place the oven rack on its highest setting. You should still be able to place an iron skillet on it. If not, lower the rack. Preheat the Broiler on High. Dust the iron skillet with flour; tap out excess. Heat the empty skillet until it is smoking lightly, approximately 3 minutes. Transfer dough to the skillet. Moving quickly, top the dough with tomato sauce, mozzarella slices, and fresh basil leaves. Sprinkle with kosher salt and drizzle with olive oil. Transfer skillet back to the broiler and cook until pizza is puffed and charred in spots, up to 4 minutes. Watch carefully. Remove from oven. Serve immediately. For more than one pizza, repeat process. 

Dining Outside the Home: Bobby V’s Italian Restaurant in Kapaa, Kauai 

Dining Outside the Home: Bobby V’s Italian Restaurant in Kapaa, Kauai!  Change is constant on the tropical island of Kauai. But change is often for the better. If you ask the staff at Bobby V’s about their new location in the Coconut Market Place, you’ll get a hearty laugh and a cheerful nod. Not only is the new location more spacious, to accommodate its growing customer base, but the outdoor garden seating offers the island atmosphere with free entertainment. Don’t be surprised if you catch sight of an ancient hula dance or Hawaiian singer performing on the Coconut Market Place center stage. But back to the menu at Bobby V’s. Italian appetizers get things started while deciding between stuffed calzones, antipasto salads, hand-tossed pizzas, or dinner entrees. My opinion? I’m glad you asked. The Bianca Pizza loaded with three cheeses and drizzled with olive oil was superb. The husband added pepperoni for good measure. See what I mean about customer service? That’s why at Bobby V’s they say, “The best way to someone’s heart is through their stomach.” Buon Appetito!

Dining Outside the Home: Scorpacciata Food Truck in Lawai, Kauai

Dining Outside the Home: Scorpacciata Food Truck in Lawai, Kauai.  One of the advantages of eating at a food truck is its mobility. Food trucks are specialty restaurants on wheels. They can pop up anytime and anyplace there’s a gathering or private party. For those who are curious about the name, Scorpacciata, it is Italian for bellyful, overeating, and binge eating. I don’t know about you, but for me that definition sums it up nicely. Perhaps that is why the menu is stuffed full of Neapolitan Pizzas! For example, the Fig and Pig Pizza is made with smoked bacon, fig jam, balsamic reduction sauce, mozzarella cheese, and fresh basil. Now that’s what I call “Score-potch-chee-yatta!” Grazie!

Dining Outside the Home: Pietro’s Pizza in Lihue, Kauai

Dining Outside the Home: Pietro’s Pizza in Lihue, Kauai!  What does a pastor do when he needs a hobby? He opens a Neapolitan-style pizza parlor with an Italian flare, in honor of his ancestors. The traditional imported flour from Italy adds passion to the freshly handmade dough. One bite reveals a world of difference. The authentic brick oven, from Naples, requires turning the pizza pie the entire time it’s baked in temperatures around 900°. The results? Unbelievable! One could almost describe its success as “heaven sent”, which wouldn’t surprise anyone who knows the time, effort, faith, and perseverance that has been poured into making Pietro’s Pizza the best Kauai has to offer. The legacy continues. Carry on!

Dining Outside the Home: Merriman’s Gourmet Pizza and Burgers in Poipu, Kauai

Dining Outside the Home: Merriman’s Gourmet Pizza & Burgers in Poipu, Kauai!  When you know the fish is caught fresh that day, it’s easy to choose the chef’s choice, especially when it comes highly recommended. There was a time I could not imagine ordering a fish taco, let alone eating one, but those days are gone. I now seem addicted to them. Perhaps it was the flaky striped marlin, or the fire roasted tomato salsa, the incredibly fresh avocado, and sliced jalapeño peppers. No matter how you serve it up, which happened to be in a crispy corn tortilla shell, the results were astounding! That’s perfection, in my opinion. I appreciate the farm-to-table concept Merriman’s Gourmet Pizza and Burgers holds true. It rules. 

Eating My Way Through the Holidays! Special Edition: Festive Breakfast Pizza! 

Eating My Way Through the Holidays! Special Edition: Festive Breakfast Pizza! Whether you prepare a holiday brunch for invited guests or gather ’round the table in your pajamas, this recipe is a winner. Simply because, everyone loves pizza! You now have an excuse to eat it for breakfast, even if you’re “Home Alone”. It has baked eggs, it has shredded potatoes, it has crumbled sausage, and gooey cheese all together over a golden deep dish crust. So there you have it. Bring out the holiday movies, set up the TV tray, and eat pizza for breakfast. Permission granted. 
FESTIVE BREAKFAST PIZZA
Ingredients:

1 pound pork sausage, ground

1/2 teaspoon seasoned salt

1/8 teaspoon white pepper 

1/4 teaspoon Mrs. Dash Herb and Garlic Seasoning*

1 green pepper, chopped 

2 ounces pimentos, diced

1 cup hash brown potatoes, shredded 

1 cup cheddar cheese, shredded 

1 tube prepared pizza crust

5 eggs, beaten 

1/4 cup milk

1/4 cup Parmesan cheese, grated
Instructions:

Preheat oven to 350°. In a large skillet over medium heat, brown sausage until cooked and crumbly. Drain well. Sprinkle with seasoned salt, white pepper, and Mrs. Dash Herb and Garlic Seasoning. Microwave chopped green pepper on HIGH for two minutes. Combine diced pimentos, green peppers, and sausage. Mix well. For a deep dish pizza, roll out pizza crust and press into an iron skillet bringing dough up the sides of the pan. Layer with sausage mixture, hash browns, and cheddar cheese. Whisk eggs and milk together. Pour over the pizza. Top with Parmesan cheese. Bake 30-35 minutes or until eggs are set and crust is golden. 
*I receive no recompense for recommending Mrs. Dash Herb and Garlic Seasoning. 

Eating My Way Through the Alphabet; Letter F

What’s Cooking in Gail’s Kitchen? Food for Sharing: Fondue Pizza Party! Revitalize the 1970s by throwing a fondue party. Gather up the dipping forks, where everyone chooses their favorite color. Remember, these forks are for spearing and dipping only. Never allow your guests to eat from the sharp pointed ends. Another reason eating from the fondue forks is a no-no is to avoid adding germs to the fondue sauce. So, set the table and let the fun begin!
FONDUE PIZZA PARTY
Ingredients:

1 pound Italian meatballs, pre-cooked and ready-to-serve

8 ounces bite size dry salami or pepperoni slices

1 green pepper, chopped

1 red onion, chopped

1 pound cherry tomatoes 

8 ounces mozzarella sticks, cut into chunks

28-30 ounce jar pizza sauce or spaghetti sauce

Breadsticks 

Bagel chips

Rosemary sprigs 
Instructions:

Heat pizza sauce to boiling, then reduce to simmer, stirring constantly. Keep warm. Transfer to a fondue pot when ready to serve. Set on low heat to maintain a constant temperature. Arrange meatballs, pepperoni slices, green pepper, onion, cherry tomatoes, and cheese chunks on one or two serving platters. Include breadsticks, crostini, or bagel chips as another option. Spear dippers with fondue forks or rosemary sprigs. Dip ingredients into the fondue sauce for pizza party magic. 

Eating My Way Through the Alphabet; Letter W

What’s Cooking in Gail’s Kitchen? All the Buzz: Whitewashed Egg Pizza! Putting an egg on pizza? Seriously? I know this might sound a little weird, but take a baby step out of your comfort zone. The first time I saw fried egg on a pizza, I was visiting the south of France. It’s really quite common there. In fact, you’re the fortunate one if you get the egg on your slice at a takeaway stand. You really must give it a whirl. I find as long as I bake in stages, the end result is a crispy crust with an egg over easy. Just imagine how fun it will be to pop the egg yolk and spread it around so everyone gets a taste. 
WHITEWASHED EGG PIZZA
Ingredients:

1 naan

2 tablespoons olive oil

1/8 teaspoon garlic powder 

4 tablespoons chunky pasta sauce 

1 tablespoon fresh basil, chopped

3/4 cup gruyere cheese, shredded 

2 onion rings, nested

1 egg

1/3 cup mozzarella cheese

2-3 tablespoons Greek yogurt

1/8 teaspoon sea salt

Dash of pepper

2 tablespoons fresh basil, for garnish
Instructions:

Preheat oven to 425°. Set oven rack on middle setting. (For the last step you will raise it up one setting.) Rub olive oil over surface of naan. Sprinkle with garlic powder. Bake 5 minutes. Remove from oven. Spoon chunky pasta sauce evenly over naan. Use 1 tablespoon fresh basil over sauce. Sprinkle with gruyere cheese. Bake 5 minutes until slightly melted. Remove from oven. Raise the oven rack up one setting. Place the nested onions on a flat portion of the crust. Gently crack an egg into the center of the onion rings. Distribute the mozzarella cheese over the pizza, excluding the egg area. Dollop the Greek yogurt over the cheese. Season with salt and pepper. Bake 5 minutes longer or until egg is set. If the crust becomes too brown, cover it with foil, leaving the egg portion uncovered. When cheese is gooey and egg is cooked, remove from oven. Garnish with fresh basil.