Pizza Two Ways

I love experimenting with pizza toppings. This is not to say that I don’t enjoy a classic plain cheese pizza now and again – I’m not a monster. But there’s something to be said for un-basic toppings. For inspiration I love to look at Gjelina’s menu (I also have their cookbook). Some of my pizza bucket list toppings include: brussels sprouts and burrata, smoked mozzarella and jalapeno, feta and blistered tomato, and castelvetrano olive and caramelized onion to name a few.

Sometimes when the stars align just right some of these ingredients happen to be in my fridge. (OK, maybe I am a bit bougie?) Leftover ricotta cheese, frozen spinach and some Trader Joe’s Soyrizo were the heroes this time around. A stray can of whole plum tomatoes served as the super simple sauce on one side of my pizza and on the other side I opted for just olive oil and minced garlic. I always keep store bought pizza dough in my freezer – it opens up so many doors.

It’s easy to order a pizza (thank you, Seamless) but it’s also surprisingly easy to make extraordinary pizza at home. Forage your fridge for some interesting topping ingredients and use whatever cheese you have on hand – feta, mozzarella, goat cheese – it’s all fair game! If you want to replicate my half and half pie, just halve each of the below recipes.

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Pizza with Spinach and Ricotta 

  • 1 package of store bought pizza dough, at room temperature
  • Cornmeal
  • 2 cloves garlic, minced
  • 1 tablespoon olive oil
  • 6 ounces frozen spinach, defrosted and wrung out with a paper towel
  • 1 cup ricotta
  • 8 ounces whole milk fresh mozzarella
  • Salt and freshly ground pepper

Preheat oven to 450 degrees Fahrenheit. Using your hands begin stretching the dough into whatever shaped pan you will be using – I used a 9 x 13 inch cookie sheet. I find it easier to stretch the dough in the air vs. rolling it out with a rolling pin. (I also find that I do this best when drunk) Sprinkle some cornmeal (be somewhat generous) on the bottom of the pan to prevent dough from sticking. Place dough in the pan and drizzle olive oil on top. Sprinkle minced garlic on. Using a tablespoon, dollop some ricotta cheese blobs around the dough surface. Take clumps of spinach and scatter on the dough next. Finally tear apart pieces of the mozzarella and place in areas that are devoid of ricotta or spinach. Sprinkle with salt and freshly ground pepper. Bake pizza for 18 minutes or until crust is golden brown.

Pizza with Soyrizo and Mozzarella 

  • 1 package of store bought pizza dough, at room temperature
  • Cornmeal
  • Tomato sauce (I used a can of whole plum tomatoes that I pureed in the can with an immersion blender)
  • 1/2 package of soyrizo, browned
  • 8 ounces whole milk mozzarella
  • Red pepper flakes
  • Arugula

Preheat oven to 450 degrees Fahrenheit. Using your hands begin stretching the dough into whatever shaped pan you will be using – I used a 9 x 13 inch cookie sheet. I find it easier to stretch the dough in the air vs. rolling it out with a rolling pin. (I also find that I do this best when drunk) Sprinkle some cornmeal (be somewhat generous) on the bottom of the pan to prevent dough from sticking. Sprinkle some cornmeal (be somewhat generous) on the bottom of the pan. Place dough in the pan and spread a generous amount of tomato sauce on top. Sprinkle the soyrizo on top of the sauce and finish with torn pieces of the mozzarella. Sprinkle with red pepper flakes and bake for 18 minutes or until crust is golden brown. When the pizza comes out of the oven, top with arugula and serve.

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