Baked Potato Pizza

In my last post, I promised a pizza recipe, and here it is! I first had a baked potato pizza like this at Pizza Luce in Minneapolis, and I’ve loved the concept ever since. Gabe loves potatoes and I love bacon (and not spending all our money on takeout), so it’s a win-win-win in our household.

A crispy crust is slathered with sour cream and chives, then loaded up with potatoes, bacon, cheese, and green onions. Of course, you could add broccoli or whatever other baked potato fixings you prefer. Even chili would be pretty awesome! I microwave my potatoes to soften them up before baking, but you could also bake them in the oven first if you are better at planning ahead than I am. :) Either way, you’ll want to make this pizza soon!

Baked potato pizza

Baked Potato Pizza

  • 1/4 cup sour cream
  • 1 Tbs. chopped chives
  • pinch of salt
  • 6 oz. red or fingerling potatoes
  • cornmeal, for sprinkling
  • 1 batch pizza dough
  • at least 2 oz. sharp cheddar or monterey jack cheese, finely grated (about 1/2 cup; add more if you prefer!)
  • 4-5 strips bacon, cooked and crumbled
  • green onions or additional chives for topping

With a pizza stone on the lowest oven rack, preheat oven as hot as you can. In small bowl, stir together sour cream, chives, and a pinch of salt. Set aside.

Pierce the potatoes all over with a fork and microwave on high for about 2 minutes, or until soft. Watch the potatoes very carefully while microwaving so they don’t explode! Set aside.

Sprinkle a pizza peel generously with cornmeal. Roll out pizza dough and transfer to the peel. Spread the sour cream mixture evenly all over the dough. Sprinkle with half the cheese.

Slice cooked potatoes and arrange in a single layer over the pizza dough. Sprinkle with bacon and cover the entire pizza with remaining cheese. Sprinkle with green onions or chives.

Slide the pizza onto the pizza stone and bake for 8-10 minutes, or until crust is lightly browned. Remove from oven and top with additional chives or green onions. Slice and serve immediately.

Makes one pizza.

Source: A Lingonberry Jam “original” inspired by Pizza Luce of Minneapolis.

Advertisements

Homemade Pizza Dough

I know this might be a bit polarizing, but I’m going out on a limb here: thin crust is the best kind of pizza. Don’t get me wrong; I love soft, puffy pizza crusts piled with toppings, and I’ll even tolerate deep dish from time to time. But my favorite kind of pizza crust is the kind baked in a blazing hot wood-burning oven that snaps like a cracker when you bite into it. (The crust, not the oven.) Magic.

I don’t have a blazing hot wood-burning oven, but I do have a pizza stone, a peel, and a kickin’ recipe for pizza dough.

This is one of those recipes that I have memorized. 3 cups flour, 2 tsp. yeast, 2 tsp. salt, 2 Tbs. olive oil, and 1 cup water. That’s it. I’ll often mix up the types of flours I use, but the rest stays the same. Roll it out nice and thin, and you have delightfully crispy pizza crust. And no worries, I’ll be sharing a recipe for the delicious pizza you see below soon!

Homemade Pizza Dough

Homemade Pizza Dough

Homemade Pizza Dough

  • 3 cups all-purpose or bread flour (may also swap in up to 1 1/2 cups whole wheat flour for a nuttier, healthier crust)
  • 2 tsp. coarse salt
  • 2 tsp. instant yeast
  • 2 Tbs. olive oil
  • 3/4 to 1 cup warm water

In the bowl of a stand mixer, whisk together flour, salt, and yeast. Attach the dough hook and turn the mixer on to low while gradually pouring in the olive oil. Slowly add the water until the dough comes together. Knead for a couple minutes. The dough should be tacky, but not sticky. (You can also mix and knead everything by hand.) Add more water or flour, a tablespoon at a time, if necessary to get the right consistency.

Let dough rise in a warm place until doubled, about 1 hour. Punch down dough and divide into two pieces. Roll each piece into a ball, cover, and let stand until puffy, about 20-30 minutes. Meanwhile, place a pizza stone in the oven on the lowest rack and heat to the highest heat possible. (Mine only gets to about 450°F.)

Working with one ball of dough at a time, roll it out on a floured surface. Transfer to a pizza peel that has been heavily sprinkled with cornmeal. Jiggle the peel back and forth a bit to make sure the pizza slides instead of getting stuck. Cover your dough with the toppings of your choice and slide the pizza onto the pizza stone in the preheated oven. Bake for 8-12 minutes, until crust is golden brown and crispy.

Source: “How to Cook Everything” by Mark Bittman.

Blood Orange Margarita

Happy Pi Day everyone! Unfortunately, as you may have guessed from the title of this post, I’m not here to share a pie recipe with you. I am in fact in the middle of making this delightful-looking pie from Smitten Kitchen, but I’ll just link to that recipe in case you’re feeling particularly pie-ish.

Nope, I’m here to share a different recipe with you. Because not only is it Pi Day, it is an incredibly, unseasonably warm 60+ degrees in Minneapolis right now. I’m celebrating the fact that all our windows are open and I just finished cleaning off our patio furniture. In March. Awesome.

How am I celebrating, might you ask? With a blood orange margarita. Bright, tangy citrus fruits are one of the things that cheer me up in the middle of winter, and blood oranges are one of my favorites. Their growing season is slowly tapering off right now, so making a summery margarita seemed to be the perfect way to say goodbye to winter and hello to this early spring. And, since people are thinking a lot about math today, margaritas also have one of the easiest drink ratios ever– 3:2:1. Cheers!

Blood orange margarita

Blood Orange Margarita

  • 3 oz. freshly squeezed blood orange juice (from 1-2 blood oranges)
  • 2 oz. tequila
  • 1 oz. triple sec
  • kosher or coarse sea salt, for the rim

Rub the rim of a glass with the cut half of a blood orange. Sprinkle some salt on a plate and gently dip the rim of the glass in the salt. Place a handful of ice in the glass and set aside.

Combine blood orange juice, tequila, and triple sec with additional ice in a cocktail shaker. Strain over the ice in your glass. Serve.

Yield: One delicious margarita.

Source: White on Rice Couple

Smooth and Creamy Hummus

I first tried this hummus recipe from the Jerusalem cookbook a few months ago, and it was delicious. Then I remembered seeing Smitten Kitchen‘s quirky take on the recipe, which involved peeling the skin off each chickpea to achieve a super creamy consistency.

Say what? Sure, it seemed slightly crazy, but I’ve spent a fair amount of time shelling pistachios or trying (with much angst) to remove hazelnut skins for homemade nutella. (So sorry to disappoint you; that recipe is still in the works.) So popping the skins off a few chickpeas didn’t seem like that big a deal. And truly, it wasn’t. It took about 10 minutes, and the only side effect was that my fingers felt a little starchy at the end.

So if you’re crunched for time, this recipe is just fine with the chickpea skins included. But if you have a few more minutes, try removing them. The results are truly worth it. As Gabe told me between bites this afternoon, “This hummus is unbe-(expletive)-lievable.” That good.

Smooth and creamy hummus

Smooth and creamy hummus

Smooth and creamy hummus

Smooth and Creamy Hummus

  • 1 3/4 cups cooked chickpeas (from one 15-oz. can)
  • 1/2 cup tahini
  • 2 Tbs. lemon juice (plus more, if desired)
  • 1 large or 2 small garlic cloves, pressed
  • 1 tsp. kosher flake salt (plus more, if desired)
  • 1/4 cup water
  • garnishes (optional): pine nuts, olive oil, dried sumac or paprika

Rinse and drain chickpeas. Carefully remove the skins by holding a chickpea between your thumb, index, and middle fingers and gently squeezing until the skin pops off. Discard skins.

Place chickpeas in a food processor and blend for about one minute. Scrape down the sides and add tahini, lemon juice, garlic, and salt. Blend again until well combined. Slowly add the water and puree until very smooth. Taste and add more lemon juice (I added an additional 2 tsp.) and/or salt as needed.

Let stand for about 30 minutes and then serve, or refrigerate if you’re not going to serve right away. Serve with a drizzle of olive oil and sprinkle of sumac or paprika. If using pine nuts as garnish, first sauté them in a bit of unsalted butter until lightly browned. Serve hummus with pita, tortilla chips, carrot sticks, or whatever you like!

Source: Slightly adapted from Jerusalem by Yotam Ottolenghi and Sami Tamimi, via Smitten Kitchen.