Pizza Recipes - Cookie and Kate

How to Grill Pizza

Kathryne Taylor — Mon, 06 Sep 2021 13:36:04 +0000

Grilled pizza is so fun to make! I love grilling pizzas on hot days because I don’t have to crank up the oven to high heat. Grilled pizza makes dinnertime feel like an event, and it’s simple enough to manage on a weeknight.

Grilled pizza is especially doable when you start with my Easy Whole Wheat Pizza Dough, which comes together in a flash—no rising time required—and grills beautifully.

Today, I’m sharing a full tutorial on how to grill pizza. As you’ll see, grilled pizzas differ a bit in technique from oven-baked pizzas.

Choose your toppings wisely (you’ll find suggestions below) and follow my recipe until you get the hang of it. Then, you’ll be a grilled pizza champion!

How to Grill Pizza

You’ll find the full details below, but here’s the basic rundown:

1) Preheat the grill.

Aim for a grill temperature between 400 to 500 degrees Fahrenheit. I’m offering a wide range here because grills, as opposed to ovens, tend to fluctuate more in temperature. I’ve achieved great results with this range. You can let the grill get a little hotter, but over 550 degrees, you run the risk of your char marks tasting a little, well, burnt.

Tip: If your grill doesn’t have a built-in temperature gauge, you can use your hand to help determine the correct temperature. The grill is hot enough when you can hold your hand about five inches above the grates for just one second before it becomes uncomfortable. Obviously, use caution and your best judgment with this technique!

2) Flour one side of the dough, and lightly oil the other side.

Simply roll out the dough on a lightly floured surface to help prevent it from sticking to the pizza peel later. Lightly brush the top of the dough all over with olive oil. The oil helps prevent sticking when we flip the dough onto the grate.

3) Lightly grill the dough, then remove it from the grill.

Contrary to baked pizzas that enter the oven fully dressed, we’ll need to grill the pizzas in two part. First, we grill the dough (oiled side down) until it’s lightly firmed up. This takes just a couple of minutes. Then, remove the dough from the grill for the next part.

3) Flip the dough and add toppings.

Flip the dough over so the grill marks are on top. Top as desired.

4) Grill again!

Grill the pizza until the cheese is melted. This will happen quickly! Pull your pizza from the grill, add any final toppings like fresh basil or arugula, and enjoy.

Grilled Pizza Topping Suggestions

When it comes to grilled pizzas, less is more. Grilled pizzas will never develop golden, bubbling cheese like you can achieve in a hot oven, and I recommend working with tender toppings since the pizza will not be in the grill for long.

Since we’re most likely to grill pizzas during the warmer months, here are some of my favorite grilled pizza toppings:

Arugula or basil (added after grilling)
Bell peppers or better yet, roasted red peppers
Cheese: Soft cheeses especially, like feta and goat cheese, as well as mozzarella and Parmesan
Drizzle of thick balsamic vinegar or balsamic reduction (added after grilling)
Fresh figs
Hot pepper rings, like jalapeños or pepperoncinis
Pineapple
Olives
Sauce: Pizza sauce, crushed San Marzano tomatoes, or basil pesto
Tomatoes, or better yet, roasted cherry tomatoes

More Pizzas to Try

Try these pizza recipes on Cookie and Kate, or draw inspiration for your grilled pizzas from them:

Please let me know how your grilled pizzas turn out in the comments. I’m excited to hear how you top yours!

How to Grill Pizza

Author: Cookie and Kate
Prep Time: 30 minutes
Cook Time: 15 minutes
Total Time: 45 minutes
Yield: 2 pizzas
Diet: Vegetarian

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 3 reviews

Learn how to grill pizza with this simple recipe! My easy whole wheat pizza dough comes together in no time and grills beautifully, or you can use store-bought dough. Recipe yields two 11-inch pizzas (about 6 to 8 servings).

Ingredients

1 batch easy whole wheat pizza dough or 1 pound store-bought pizza dough
1 cup pizza sauce or pesto
8 ounces (2 cups) freshly grated low-moisture part-skim mozzarella cheese or goat cheese, crumbled
Toppings of your choice*

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Instructions

Preheat the grill to about 400 to 500 degrees Fahrenheit (if your grill doesn’t have a temperature gauge, you’ve reached this temperature when you can comfortably hold your hand about 5 inches above the grate for just one second—be careful!).
On a floured surface, prepare the dough through step 5. Lightly brush the top of the dough all over with olive oil. Scoop one round of dough onto a pizza peel (in a pinch, use a flat cookie sheet with no rim).
Carefully flip the dough onto the preheated grill so that the oiled side is against the grate. Close the grill and cook until the dough is bubbling all over and lightly cooked through, about 2 to 3 minutes.
Scoop the pizza crust back onto your pizza peel, then place the pizza on a flat surface and add your toppings: divide half of the sauce over the pizza and spread it around, leaving about 1-inch bare along the edges, followed by half of the cheese, and any toppings you desire.
Return the pizza to the grill, cover the grill, and cook until the cheese is melted, about 2 to 4 minutes. Scoop the pizza back onto your pizza peel and transfer it to a flat cutting surface.
Add any remaining toppings (like arugula, balsamic reduction and red pepper flakes, as shown in photos). Repeat the process with the second pizza. Slice and serve! Leftover pizza will keep well in the fridge, covered, for up to 5 days.

Notes

*Toppings as shown: I used goat cheese and a handful of Kalamata olives (pitted and halved). Once the pizza was done, I added a handful of fresh arugula, a drizzle of balsamic reduction and a sprinkle of red pepper flakes.

Nutrition

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. See our full nutrition disclosure here.

The post How to Grill Pizza appeared first on Cookie and Kate.

Margherita Pizza

Kathryne Taylor — Tue, 20 Jul 2021 20:49:36 +0000

Pizza always makes a bad day feel better, and there’s nothing nicer than a perfect slice of margherita pizza. Now you can make this recipe at home any time the craving strikes!

Pizza margherita, as the Italians call it, is a simple pizza hailing from Naples. When done right, margherita pizza features a bubbly crust, crushed San Marzano tomato sauce, fresh mozzarella and basil, a drizzle of olive oil, and a sprinkle of salt. That is all.

Sure, you could add some tomato if you’d like, but only if the tomato is truly ripe, red and worthy. Authentic Neapolitan pizza margherita doesn’t require fresh tomato. Try making this pizza as written, and you won’t miss the tomato on top. Sometimes less is more.

This pizza is simple, fresh and a guaranteed crowd pleaser. It’s a delight to make and even better to eat. How about pizza tonight?

Watch How to Make Margherita Pizza

Pizza Margherita Ingredients

Pizza Dough

As usual, I used my go-to whole wheat pizza dough. When made with white whole wheat flour, it doesn’t even taste like whole wheat!

In a hurry? This pizza will work with one pound of store-bought dough as well.

San Marzano Tomatoes

San Marzano tomatoes are a special variety of plum tomato originating from the San Marzano region near Naples, Italy. San Marzano tomatoes are tender and rich in flavor. Even the tomato sauce inside the can is thicker than most other whole canned tomatoes. They are special.

San Marzano tomatoes are the traditional choice for pizza margherita and yield the perfect sauce. Simply pour the whole can into a bowl and crush the tomatoes by hand before using.

Fresh Mozzarella Balls

Look for mozzarella balls packed in water, rather than vacuum-sealed. Water-packed mozzarella is superior in flavor and texture; vacuum-sealed mozzarella can taste rubbery.

Ovoline mozzarella balls are my favorite for pizza margherita since they are the perfect size (about 1-inch in diameter). Larger or smaller mozzarella balls will work, too. Just tear them into smaller pieces as necessary.

Whole Foods offers water-packed ovoline mozzarella, and one container is the perfect amount for two pizzas (12 ounces dry weight). Bocconcini mozzarella balls work well, too.

Fresh Basil

Fresh basil is absolutely essential. Once the pizza is out of the oven, sprinkle a handful of finely sliced basil on each pizza. I like to add a few small basil leaves for accents, too. Cute!

Olive Oil & Salt

Margherita pizza is not complete without a light drizzle of extra-virgin olive oil. Be careful as you pour so you don’t accidentally overdo it.

Lastly, add a sprinkle of flaky sea salt or kosher salt. Our sauce doesn’t contain any added salt, so a light sprinkle of salt helps bring out the best flavors in this pizza.

What to Serve with Margherita Pizza

Basil Pesto Salad Dressing: Perfect on any summery green salad.
Italian Chopped Salad: My top pick!
Layered Panzanella: More tomato and mozzarella goodness, in salad form.
Parmesan Roasted Broccoli with Balsamic Drizzle: This broccoli is completely irresistible.
Perfect Roasted Asparagus: Quick and easy.

More Homemade Pizzas to Enjoy

Here are just a few of my favorite pizza recipes on the blog:

Margherita Pizza

Author: Cookie and Kate
Prep Time: 25 minutes
Cook Time: 20 minutes
Total Time: 45 minutes
Yield: 2 pizzas
Diet: Vegetarian

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 13 reviews

Make classic margherita pizza at home with this simple recipe! This Neapolitan pizza is fresh, delicious and easy to make. Recipe yields 2 medium (11-inch diameter) pizzas.

Ingredients

1 batch easy whole wheat pizza dough or 1 pound store-bought pizza dough
1 large can (28 ounces) whole San Marzano tomatoes
12 ounces (dry weight) ovoline-type mozzarella or other fresh mozzarella balls, ideally water-packed
Handful of fresh basil, thinly sliced plus small leaves
Additional garnishes: Drizzle of extra-virgin olive oil, flaky sea salt or kosher salt and optional red pepper flakes

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Instructions

Preheat the oven to 500 degrees Fahrenheit with a rack in the upper third of the oven. If you’re using a baking stone or baking steel, place it on the upper rack. Prepare dough through step 5.
Place a medium mixing bowl in the sink and pour the canned tomatoes into the bowl, juices and all. Crush the tomatoes by hand. Spread about ¾ cup of the tomato sauce evenly over each pizza, leaving about 1 inch bare around the edges.
If your mozzarella is packed in water, drain off the water and gently pat the mozzarella dry on a clean tea towel or paper towels. If you’re working with large mozzarella balls, tear them into smaller 1-inch balls. Distribute the mozzarella over the pizza, concentrating it a bit more in the center of the pizza, as it will melt toward the edges.
Bake pizzas individually on the top rack until the crust is golden and the cheese is just turning golden, about 10 to 12 minutes (or significantly less, if you’re using a baking stone/steel—keep an eye on it).
Top each pizza generously with fresh basil, followed by a light back-and-forth drizzle of olive oil, a sprinkling of salt, and red pepper flakes, if you wish. Slice and enjoy. Leftover pizza will keep well in the refrigerator for up to 4 days.

Notes

Make it dairy free/vegan: While untraditional, this pizza would be good with vegan sour cream drizzled across the pizza both before and after baking. Simply omit the Parmesan in the pizza crust recipe.

Make it gluten free: Substitute your favorite homemade or store-bought pizza dough.

Nutrition

The post Margherita Pizza appeared first on Cookie and Kate.

Easy Pizza Sauce

Kathryne Taylor — Mon, 12 Oct 2020 18:54:03 +0000

Make this easy red pizza sauce recipe for your homemade pizzas! It comes together with basic pantry ingredients in about five minutes, no cooking required. It’s like magic.

This recipe yields classic Italian pizza sauce for your home-baked pizza pies. Despite its quick preparation, this sauce tastes rich and full of flavor, which further develops during the pizza’s blast in a high-heat oven.

I like my sauce to have a bit of texture to it, and this sauce strikes the perfect balance. Many pizza sauces are either thick and dull or watery and flavorless. Not this one.

I originally developed this sauce recipe for a pizza recipe in my cookbook, Love Real Food. Since I just re-shared my favorite pizza dough recipe, I’m providing my go-to pizza sauce to go along with it.

Both the dough and the sauce come together very quickly, so you can enjoy homemade pizza with minimal fuss. How about pizza tonight?

Pizza Sauce Ingredients

You’ll need just a few ingredients to make this pizza sauce from scratch:

Tomato Paste

Tomato paste offers deep tomato flavor. It also thickens up the sauce. We won’t use the whole can for this recipe. I like to buy tomato paste in glass jars so I can easily refrigerate the rest. Or, transfer leftovers to a freezer bag, squeeze out the air, and freeze your tomato paste for a future recipe.

Crushed Tomatoes

Crushed tomatoes are perfectly suited for pizza sauce. Unlike tomato purée, crushed tomatoes still have some texture. Unlike diced tomatoes, they are not too chunky or watery.

Use fire-roasted or plain crushed tomatoes, but skip the options with added flavors like basil or chilis. I always buy the Muir Glen brand of canned tomatoes because you can taste the quality.

Don’t have crushed tomatoes in your cabinet? No problem—blitz some whole peeled tomatoes or diced tomatoes in a food processor or blender until you achieve a crushed tomato consistency.

Extra-Virgin Olive Oil

Olive oil enhances the overall flavor and texture of the sauce. Just a tablespoon will do the trick.

Fresh Garlic

Fresh garlic brightens up the flavor of canned tomatoes. The sauce will taste garlicky if you try it before using, but the flavor will mellow as the pizza bakes.

Balsamic Vinegar

Balsamic vinegar is an atypical pizza sauce ingredient, but a little splash offers subtle complexity.

Dried Oregano

Dried oregano brings home the Italian pizza sauce flavor.

Fine Salt

Salt intensifies all of the flavors in this pizza sauce. I like my sauce a little salty, since we’re going to spread it relatively thinly across the pizza. You can scale back if you’re watching your sodium intake (and/or choose unsalted tomatoes).

Sugar (Maybe)

Canned tomatoes vary in acidity. If the sauce tastes a bit acidic, you can balance it with a small amount of sugar (I like to use coconut or brown sugar). Depending on the batch, I often don’t need any sugar at all. The sauce should not be overtly sweet.

Watch How to Make Pizza Sauce

How to Make Pizza Sauce

Easy! You’ll find the full recipe below, but here’s the gist:

Start by whisking the tomato paste with a splash of crushed tomatoes. This loosens up the tomato paste so it mixes easily.
Add the remaining ingredients.
Adjust to taste, if desired, by adding a little sugar to balance the acidity. Sauce is ready!

Make This Red Sauce & Enjoy These Pizzas

Broccolini Almond Pizza
Crispy Kale Pizza with Marinara Sauce (page 168) in Love Real Food
Greek Pizza
Ultimate Veggie Pizza

Please let me know how your pizza sauce turns out in the comments! I love hearing from you. Check out even more fun pizza recipes here.

Easy Pizza Sauce

Author: Cookie and Kate
Prep Time: 5 minutes
Total Time: 5 minutes
Yield: 1 3/4 cups
Diet: Vegan

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 22 reviews

Make this rich, red pizza sauce with basic pantry ingredients! This pizza sauce recipe is so delicious and ready in about 5 minutes. Recipe yields about 1 ¾ cups, enough for about 2 large pizzas.

Ingredients

3 tablespoons tomato paste
1 can (14 ounces) crushed tomatoes,* fire-roasted or regular
1 tablespoon extra-virgin olive oil
3 cloves garlic, pressed or minced
1 teaspoon balsamic vinegar
½ teaspoon dried oregano
½ teaspoon fine salt
Up to 1 teaspoon coconut sugar or brown sugar (optional)

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Instructions

Measure the tomato paste into a small mixing bowl. Add a big splash of the crushed tomatoes and whisk until the tomato paste is fully incorporated.
Pour in the rest of the tomatoes, then add the olive oil, garlic, vinegar, oregano and salt. Whisk to blend.
Taste, and if the mixture is too acidic (tomatoes vary in flavor from can to can), stir in a little sugar to balance it out. Use as desired. Leftover pizza sauce will keep in the refrigerator for up to 5 days, or you can freeze it for several months.

Notes

Recipe adapted from Crispy Kale Pizza with Marinara Sauce (page 168) in my cookbook, Love Real Food.

*Tomato options: You can also use canned whole tomatoes or diced tomatoes. Just blitz them in a blender or food processor until they resemble the crushed tomato consistency shown in the photos.

Nutrition

The post Easy Pizza Sauce appeared first on Cookie and Kate.

Ultimate Veggie Pizza

Kathryne Taylor — Wed, 07 Oct 2020 12:45:40 +0000

As a vegetarian for over a decade, I’ve eaten quite a few veggie pizzas. Truly fantastic veggie pizzas are few and far between. So, I combined all of the elements I’ve enjoyed over the years to create my own “ultimate” veggie pizza recipe. This is the best homemade veggie pizza I’ve ever had, and I hope you’ll say the same!

This vegetarian pizza recipe will delight vegetarians and carnivores alike. It’s fresh and full of flavor, featuring cherry tomatoes, artichoke, bell pepper, olives, red onion and some hidden (and optional) baby spinach. You’ll find a base of rich tomato sauce and golden, bubbling mozzarella underneath, of course.

The trick with loaded veggie pizzas, as many pizza shops seem to forget, is that they require a few extra minutes in the oven to develop full flavor and structure. Don’t stop baking until the cheese is deeply golden in spots. Otherwise, you might end up with floppy pizza that doesn’t live up to its true potential.

Start with my easy whole wheat pizza dough, and this recipe is ready in about 45 minutes, start to finish. This vegetable pizza is quicker and healthier than delivery!

Watch How to Make Veggie Pizza

Veggie Pizza Toppings

This pizza starts with a base of my whole wheat pizza dough. As an alternative, use one pound of store-bought pizza dough, which you can divide by two to follow my recipe exactly (or just make one large pizza—that also works with store-bought dough).

Then we’ll add the following. This recipe is truly very flexible—you can skip any of them if you don’t like ’em or don’t have ’em. Use more of one for less of another. Easy!

Pizza Sauce

You have a few options here. You can use my go-to pizza sauce recipe, which is truly so easy! Or, use your favorite marinara sauce, homemade or store-bought.

Baby Spinach

Layer some fresh spinach between the pizza sauce and mozzarella to sneak in some greens.

Part-Skim Mozzarella

I love part-skim mozzarella here because it turns more golden and bubbly than fresh mozzarella.

Artichoke

Canned or jarred marinated artichoke is an easy addition here. I sliced my jarred quartered artichokes in half again to make bite-sized wedges.

Bell Pepper

Fresh bell pepper becomes nice and tender during the pizza’s short stint in a high-heat oven.

Red Onion

Red onion mellows significantly in the oven, but you omit it for sensitive palates.

Cherry Tomatoes

Halved cherry tomatoes offer reliably sweet tomato flavor and texture.

Olives

I particularly love Kalamata olives, which become a little shriveled and condensed in flavor.

Sliced Almonds

Ever had sliced almonds on your pizza? It’s a trick I’ve learned from a couple of local pizzerias. The almonds offer some toasty flavor and crunch. I’ve heard from some readers who really love this addition, and a few who don’t—it’s up to you!

Optional Garnishes

Hot from the oven, I like to top this veggie pizza with red pepper flakes, fresh basil leaves and finely grated Parmesan.

More Vegetarian Pizzas to Enjoy

Love this recipe? Here are more creative vegetarian pizzas on Cookie and Kate:

Please let me know how your pizza turns out in the comments! I love hearing from you.

Ultimate Veggie Pizza

Author: Cookie and Kate
Prep Time: 25 minutes
Cook Time: 20 minutes
Total Time: 45 minutes
Yield: 6 servings
Diet: Vegetarian

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 46 reviews

Make the BEST veggie pizza at home! This mouthwatering vegetarian pizza recipe features fresh cherry tomatoes, bell peppers, artichoke, spinach and more. Recipe yields two 11-inch pizzas or 1 large (about 6 to 8 servings).

Ingredients

1 batch easy whole wheat pizza dough or 1 pound store-bought pizza dough
1 cup pizza sauce or marinara
2 cups baby spinach
2 to 3 cups (8 to 12 ounces) shredded low-moisture part-skim mozzarella cheese
½ cup jarred or canned artichoke, cut into 1” pieces
½ cup fresh red or orange bell pepper, cut into narrow 2″ strips
½ cup red onion, cut into thin wedges
½ cup halved cherry tomatoes
½ cup pitted Kalamata olives, halved lengthwise
½ cup sliced almonds (optional)
Optional garnishes: Fresh basil (small leaves or torn), red pepper flakes and/or finely grated Parmesan cheese

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Instructions

Preheat the oven to 500 degrees Fahrenheit with a rack in the upper third of the oven. If you’re using a baking stone or baking steel, place it on the upper rack. Prepare dough through step 5.
Spread pizza sauce evenly over the two pizzas, leaving about 1 inch bare around the edges. Evenly distribute the spinach on top of the sauce, followed by the cheese (use all three cups if you want a cheesy pizza as shown here).
Top the pizzas with artichoke, bell pepper, red onion, tomatoes, olives and almonds (if using).
Bake pizzas individually on the top rack until the crust is golden and the cheese is golden and bubbly, about 10 to 12 minutes (or significantly less, if you’re using a baking stone/steel—keep an eye on it).
Transfer pizzas to a cutting board and sprinkle with with fresh basil, red pepper flakes and Parmesan, if using. Slice and serve! Leftover pizza keeps well in the refrigerator for 4 days, or for several months in the freezer.

Notes

Make it nut free: Omit the almonds.

Change it up: On top of the mozzarella, use any combination of the suggested toppings (up to 3 cups t0tal). The spinach and almonds are not essential.

Nutrition

The post Ultimate Veggie Pizza appeared first on Cookie and Kate.

Easy Whole Wheat Pizza Dough

Kathryne Taylor — Mon, 05 Oct 2020 16:56:06 +0000

How about pizza tonight? Homemade pizza nights should be fun and easy, and that’s where this pizza dough recipe comes into play. It’s ready in 15 minutes, start to finish. That’s a lot faster than delivery!

This quick whole wheat pizza dough recipe yields a crust of medium thickness. It’s crisp across the bottom and a little chewy in the middle. It has a lovely, yeasty flavor with just a hint of whole wheat. I love this dough so much that I shared it in my cookbook, Love Real Food.

This dough doesn’t have the elusive, stretchy, chewy, sourdough texture that I crave in authentic brick oven pizza. This homemade dough is fantastic, though. A few reasons to love this recipe:

It’s made from scratch with basic, wholesome ingredients.
You can make it in your food processor (or by hand).
This dough requires zero proofing time. You can make your pizzas right away.
The dough requires minimal effort—just a couple of kneads and a few rolls with a rolling pin.

Let’s make some pizzas!

Watch How to Make Pizza Dough

Recipe Development Notes

I searched to the ends of the internet to find a simple, foolproof, quick whole wheat pizza dough recipe. I went through a couple of bags of flour in the process and made quite a mess.

First, Jim Lahey’s no-knead dough failed me at least three times. I think it was because I was making it with whole wheat pastry flour. Lesson learned: Whole wheat pastry flour and yeast don’t get along.

I also tried Cook’s Country’s skillet dough, which turns out to be fried flatbread. No thanks.

Finally, I turned to one of my favorite bloggers and sweetest friends, Melissa of The Fauxmartha. She posted an adaptation of Cook’s Country’s quick grilled pizza dough. My version is a combination of the two and is made with 100 percent whole wheat flour.

Easy Pizza Dough Ingredients

This super quick dough recipe is made with simple, basic ingredients—though a couple may surprise you!

Flour

This pizza dough works well with a variety of flours. Here are your options (use the same amount regardless):

Whole wheat flour yields dough with just a hint of nutty wheat flavor. I don’t find it distracting.
White whole wheat flour, which is made with white wheat berries instead of red, yields 100 percent whole wheat dough with an almost undetectable amount of wheat flavor.
All-purpose flour works well if that’s what you have on hand.
Do not use whole wheat pastry flour; it doesn’t contain enough gluten to cooperate with yeast.

Here’s how to measure flour into cups using the “spoon and swoop” method:

Gently stir your flour with a large spoon to loosen it up.
Spoon the flour into your measuring cup (don’t scoop it in!).
Level off the excess with a butter knife.

Warm Water

Dissolving the yeast in warm water eliminates any grittiness and allows it to mingle with the honey and olive oil.

Rapid-Rise or Instant Yeast

It’s important to use rapid-rise or instant yeast here because, as the names suggest, this kind of yeast gets to work very quickly. Once combined with the warm water, honey and olive oil, this yeast is ready to go in just five minutes.

Honey or Sugar

We’ll feed the yeast with one tablespoon of honey or sugar.

Olive Oil

Olive oil helps keep the dough tender and pliable.

Parmesan Cheese

Parmesan is simply a flavor enhancer. Whole Foods 365 and BelGioioso brands offer vegetarian Parmesan cheese. Alternatives include cheddar or part-skim mozzarella.

Salt

Salt is also a flavor enhancer. No pizza dough would be complete without a little salt.

Pizza Dough FAQ

I’ve received quite a few questions about this dough recipe over the years. In short, this dough is best made as directed and used right away!

Can I use regular active yeast? Can I leave out the yeast altogether? I don’t recommend it. This recipe is really designed for instant/rapid rise yeast. With regular active yeast, or without yeast altogether, the crust is more crisp and cracker-like with fewer air bubbles. Basically, it’s just not as good.

Can I omit the honey/sugar? I don’t recommend it. The sugar feeds the yeast and without it, the crust will not taste as pleasantly yeasty. The finished result won’t be as tender, and it will have fewer small air pockets.

Can I omit the Parmesan? Yes, you can. The Parmesan is just for flavor. Or you could substitute another firm cheese in its place, such as cheddar or part-skim mozzarella.

Can I make this dough ahead of time? Technically yes, you can refrigerate and bake it within a few days (wrap the dough balls in lightly oiled plastic wrap). However, this dough is designed to be easy and quick. It’s ready in under 15 minutes and truly tastes best when it’s baked right away.

Can I freeze this dough? Yes, but it’s best when it’s used right away (see above). Wrap the dough balls in lightly oiled plastic wrap and placed them in freezer bags. Defrost the dough in the fridge overnight or at room temperature for a couple of hours.

Can I grill this dough? Yes! See recipe notes. This pizza dough also turns out great when baked in an Ooni pizza oven.

Can I use this dough to make a calzone or stuffed bread (like garbage bread)? Yes, I’ve successfully made a calzone. Before baking brush the top lightly with olive oil and cut a couple of small slits in the top to allow steam to escape. Bake for about 10 minutes at 500 degrees Fahrenheit.

What if I don’t have a food processor? No problem! Check the recipe notes for instructions on how to make this dough by hand. I imagine you could use a KitchenAid stand mixer as an alternative to the food processor.

How much does this dough weigh? This dough weighs a bit over 1 pound and yields two 11-inch pizzas. I’ve used this recipe successfully in recipes that calls for 1 pound of pizza dough—just remember that you’ll be making two smaller pizzas instead of one large.

Make This Dough & Enjoy These Pizzas

Easy Whole Wheat Pizza Dough

Author: Cookie and Kate
Prep Time: 20 mins
Cook Time: 10 mins
Total Time: 30 minutes
Yield: 4 to 8
Diet: Vegetarian

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 203 reviews

Whip up this 100% whole wheat pizza dough recipe in your food processor. It hardly needs kneading or rising time. You can make this pizza in less than the amount of time it would take for pizza delivery. Dinner is ready! Yields two medium (11″ diameter) pizzas.

Ingredients

Whole wheat pizza dough

1 cup water, heated to 110 degrees (very warm, almost too hot for comfort)
1 tablespoon extra virgin olive oil
1 tablespoon honey or sugar
1 envelope (2 ¼ teaspoons) rapid-rise or instant yeast
2 ¾ cups (345 grams) white whole wheat flour or regular whole wheat flour
¼ cup grated Parmesan cheese
1 teaspoon fine salt

Toppings

1 cup pizza sauce or one 32-ounce can whole tomatoes, drained and crushed by hand
2 to 3 cups shredded low-moisture part-skim mozzarella cheese
Additional toppings, as desired

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Instructions

Preheat oven to 500 degrees Fahrenheit with a rack in the upper third of the oven.
Whisk water, oil, honey and yeast in a liquid measuring cup or small bowl. Allow yeast to proof for 5 minutes. It should puff up some by then.
Pulse flour, Parmesan, and salt in food processor until combined. While running the food processor, slowly pour in the water mixture and process until a shaggy ball forms, about 1 minute.
Dump the dough onto a floured work surface and quickly knead dough a few times until it comes together. Halve the dough.
On a floured surface, use a rolling pin to roll dough into two rounds about 11 inches in diameter. For best results, roll the dough out about as thin as reasonably possible. Aim for even thickness rather than a perfectly round shape.
Carefully lift and transfer one of the rounds onto a baking sheet lined with parchment paper. Brush the outer 1-inch of the dough with a light coating of olive oil. Add half of the pizza sauce or crushed tomatoes (crush the tomatoes over the sink to get out as much liquid as possible). Sprinkle with half of the cheese and any other toppings you’d like to add.
Bake on the top rack until the crust and cheese are lightly golden, about 10 minutes for cheese pizza and 12 minutes for pizza with additional toppings. Repeat with the remaining dough, then slice and serve. Leftover pizza will keep well in the refrigerator for about 4 days.

Notes

Recipe adapted from The Fauxmartha’s no-rise pizza crust and Cook’s Country’s quick grilled pizza dough.

Troubleshooting: In the unlikely event that the dough clings to your fingers and doesn’t hold its shape, add more flour, just 1 tablespoon at a time. Process briefly to blend again (or stir again, if making by hand).

Make it vegan: Omit the cheese. Use maple syrup or vegan sugar instead of honey.

Flour options: All-purpose flour will work well here, too (same amount). Do not use whole wheat pastry flour. I have not tried this recipe with any gluten-free flour blends; I’m not sure it will work with those.

Cheese options: The Parmesan is in this recipe for flavor. Whole Foods 365 and BelGioioso brands offer vegetarian Parmesan cheese. You can substitute mozzarella or cheddar if you’re out. The recipe will even work without cheese.

Pizza stone option: This crust turns out especially great if you bake it on a hot pizza stone or pizza steel (I have this one/affiliate link) instead of a baking sheet. I have always had good luck sliding the pizza with the parchment paper underneath onto the baking stone. The pizza will bake much faster on a hot surface, so keep an eye on it and reduce the cooking time accordingly.

Grill option: This dough works great on the grill. Lay it carefully on the grates and avoid touching for the first minute of cooking.

Individual pizzas: Divide this dough into quarters (instead of halves) to make 4 “personal pan” pizzas, each about 6 inches in diameter. Bake about 7 to 10 minutes (or less, if using a pizza stone), until the crust and cheese are lightly golden.

No food processor? Combine the flour, Parmesan, and salt in a large bowl. Whisk to combine, then drizzle the yeast and water mixture into the bowl while stirring with a large spoon. Stir until all of the flour has been incorporated and the dough comes together, then proceed with the next step.

Nutrition

The post Easy Whole Wheat Pizza Dough appeared first on Cookie and Kate.

Spaghetti Squash “Pizza” Bowls

Kathryne Taylor — Sat, 10 Feb 2018 13:38:09 +0000

It’s about time. I teased this recipe in my post on how to cook spaghetti squash (the best way), and I’ve been holding it hostage the past few days. Sorry about that!

I’ve always been skeptical about treating spaghetti squash like regular spaghetti. It does go well with marinara sauce, though, especially when it’s stuffed with garlicky sautéed spinach and topped with golden mozzarella.

I came up with this idea when I had a bunch of leftover cooked spaghetti squash. I had spinach in the fridge and marinara in the pantry, so it was meant to be. I wasn’t sure what to call these cheesy babes. Garlicky spinach spaghetti squash boats was a mouthful, so we settled on pizza bowls. Who doesn’t love pizza?

Unlike delivery pizza, these “bowls” offer extra servings of vegetables and greens. The spaghetti squash contains lots of fiber, so this would be an excellent meal to serve the guy who claims that vegetarian dinners never fill him up. Like my brother, but I love him anyway.

The spaghetti squash takes a while to cook in the oven, but the rest is really easy. If you cook the squash in advance, these will come together quickly. Of note: spaghetti squash varies a lot by size. If you can’t find two medium-to-large spaghetti squashes at the store, buy three small.

Feel free to cook some vegetables with the garlic or change up the greens. You could probably get by with less Parmesan and/or mozzarella, if you’re craving a lighter dish. I can see these being a big hit with kids, too. Please let me know how you like them!

Spaghetti Squash “Pizza” Bowls

Author: Cookie and Kate
Prep Time: 20 minutes
Cook Time: 60 minutes
Total Time: 1 hour 20 minutes
Yield: 4 servings

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 103 reviews

Make these easy spaghetti squash pizza bowls tonight! This recipe features marinara, sautéed spinach and cheesy goodness in a spaghetti squash “bowl.” Recipe yields 4 bowls.

Ingredients

2 medium-to-large spaghetti squash (about 5.5 pounds total), or 3 small
4 teaspoons + 1 tablespoon extra-virgin olive oil, divided
Salt
Freshly ground black pepper
4 medium cloves garlic, pressed or minced
6 ounces (6 packed cups) baby spinach
⅔ cup (2 ounces) grated Parmesan cheese
2 cups marinara sauce (I used store-bought)
8 ounces (2 cups) grated part-skim mozzarella cheese
Chopped fresh basil, for garnish
Pinch of red pepper flakes, optional

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Instructions

To prepare the spaghetti squash, preheat the oven to 400 degrees Fahrenheit and line a large, rimmed baking sheet with parchment paper for easy clean-up.
Use a very sharp chef’s knife to cut off the tip-top and very bottom ends of each spaghetti squash. Stand the squash upright on a stable surface and carefully slice through it from top to bottom to divide it in half. Repeat with the other squash.
Use a large spoon to scoop out the spaghetti squash seeds and discard them. Drizzle the insides of each squash half with 1 teaspoon olive oil and rub it all over the inside. Sprinkle salt and pepper lightly over the interiors of the squash, then place them cut-side down on the prepared baking sheet.
Bake for 40 to 60 minutes, until the cut sides are turning golden and the interiors are easily pierced through with a fork. Small squash will be done sooner than large squash, naturally! Leave the oven on for later.
Meanwhile, cook the spinach: In a large skillet over medium heat, warm 1 tablespoon olive oil. Add the garlic and sauté until fragrant, about 30 seconds to 1 minute. Add the spinach and cook, stirring often, until it’s wilted. Set aside.
Once the squash is done baking, fluff the interiors with a fork to make the insides spaghetti-like. Divide the spinach and Parmesan into the spaghetti squash and stir them into the squash. Season to taste with salt. Spread marinara sauce generously over each (feel free to eyeball this) and top with mozzarella.
Return the squash to the oven and bake for 20 minutes, or until the cheese is spotty brown. Sprinkle with fresh basil and red pepper flakes, if desired, and serve.

Notes

Storage suggestions: This recipe reheats well (I just warm them in the microwave). Leftovers keep well, covered and refrigerated, for about 4 days.

Change it up: You can cook leftover vegetables with the garlic, before adding the spinach. You could also use chopped kale, chard or collard greens instead of the spinach—those will just need a little more time in the skillet to soften.

*Parmesan note: Most Parmesans are not technically vegetarian (they contain animal rennet), but Whole Foods 365 and BelGioioso brands offer vegetarian Parmesan cheese.

Nutrition

The post Spaghetti Squash “Pizza” Bowls appeared first on Cookie and Kate.

Broccolini Almond Pizza

Kathryne Taylor — Wed, 29 Mar 2017 13:10:24 +0000

Have you ever ordered broccolini on a pizza? (No.) Is that a ridiculous question? (Probably.) Broccolini is a hybrid of standard broccoli and Chinese broccoli, with smaller florets and long, thin stalks. Like all members of the brassica family, it’s awesome once roasted. Hence, pizza potential.

I’m always on the hunt for interesting veggie pizzas, so I’ve sampled no less than three broccolini pizzas at brick-oven pizzerias. The first two pizzas were not great, but the third was so good that I had to create my own rendition.

Pizza #1: I paid an extra three dollars beyond their margherita pizza asking price for the “broccolini” variety. My pizza came out with three broccoli florets scattered on top. It looked like a salad bar hiccuped on my pizza. I still want my three dollars back.

Pizza #2: Broccolini was one of several veggies included. While the tips of it were tasty, the stems were way too tough and I couldn’t eat them without the rest of my slice falling apart.

Pizza #3: Again, one of several veggies, but broccolini totally stole the show. They had evidently blanched the broccoli before using it as a pizza topping, which softened the stems and let broccolini’s full pizza potential shine. Finally!

Here’s a delicious pizza featuring broccolini, with some toasty almonds for a savory crunch. You can leave them off if that seems too weird, but—I’m into it. I also included some feta just to keep things interesting. I kept the sauce super simple by just using hand-crushed canned tomatoes, but next time I’ll use my Easy Pizza Sauce. Up to you!

More Meatless Pizzas to Enjoy

View even more pizza recipes here. Please let me know how your broccolini pizza turns out in the comments! I love hearing from you.

Broccolini Almond Pizza

Author: Cookie and Kate
Prep Time: 30 mins
Cook Time: 10 mins
Total Time: 40 minutes
Yield: 4 to 6 servings
Diet: Vegetarian

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 11 reviews

Homemade broccolini pizza with almonds (optional), mozzarella and red sauce! The trick to making awesome broccolini pizza is to blanch the broccolini first. I added sliced almonds for a savory little crunch. Recipe yields two 11-inch pizzas or about 4 to 6 servings.

Ingredients

1 batch easy whole wheat pizza dough or 1 pound store-bought pizza dough
⅔ cup pizza sauce or marinara sauce or one 32-ounce can whole tomatoes, drained and crushed by hand
2 cups shredded low-moisture part-skim mozzarella cheese
½ cup (2 to 3 ounces) crumbled feta
½ pound (8 ounces) broccolini
1 teaspoon extra-virgin olive oil
¼ cup sliced almonds
Optional garnishes: red pepper flakes and a few fresh basil leaves, torn into little pieces (I forgot)

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Instructions

Preheat oven to 500 degrees Fahrenheit with a rack in the upper third of the oven. If you’re using a baking stone or baking steel, place it in the oven on the top rack. Prepare dough through step 5.
Spread marinara sauce evenly over the two pizzas, or top with drained, crushed tomatoes (crush the tomatoes over the sink to release excess liquid). Divide the mozzarella, feta and almonds evenly over the pizzas.
To prepare the broccolini, fill a large saucepan with a few inches of water and bring the mixture to a boil. Trim off the tough ends of the broccolini. Cut any stems greater than about ¼″ in diameter in half. Once the water is boiling, toss in the broccolini, bring back to a boil, and cook for 1 minute. Drain the broccolini and pat dry on a lint-free tea towel. Then, toss the broccolini with about 1 teaspoon olive oil, until lightly coated.
Arrange the broccolini over the pizzas and sprinkle the almonds on top. Bake pizzas individually on the top rack until the crust is golden and the cheese is golden and bubbly, about 12 minutes (or significantly less, if you’re using a baking stone/steel—keep an eye on it). Transfer pizza to a cutting board and sprinkle with with red pepper flakes and fresh basil, if using. Slice and serve!

Notes

Make it nut free: Skip the almonds!

Nutrition

The post Broccolini Almond Pizza appeared first on Cookie and Kate.

Kale Pesto Pizza

Kathryne Taylor — Wed, 20 Jan 2016 15:53:57 +0000

Attention kale lovers! I have a pizza for you. Everyone else, please shield your eyes and forgive me for the very green pizza on your screen.

I’ve had this idea for a while now—kale pesto pizza with golden mozzarella and crispy kale on top—and it is finally reality. A very tasty reality, of which I am looking forward to eating again for lunch.

As any good vegetarian blogger should be, I am obsessed with pesto, and basil is awfully expensive this time of year. I say “this time of year” like it’s nothing, but it’s snowy, icy, below freezing and gray outside. I’m currently questioning what I’m doing with my life and daydreaming about beach vacations.

As I was saying, kale pesto is a great, affordable option this time of year. I made mine with pecans and I love the subtle, sweet pecan flavor in every bite.

You could also use walnuts in your pesto, or pepitas for a nut-free option. This vegan pesto would be fantastic on pasta if you need to warm up with a bowl of warm pasta.

More Green Pizzas to Make

Kale Pesto Pizza

Author: Cookie and Kate
Prep Time: 20 mins
Cook Time: 10 mins
Total Time: 30 minutes
Yield: 1 large or 2 smaller pizzas

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 79 reviews

This kale pesto pizza recipe is a perfect weeknight meal! Kale lovers will appreciate the crispy kale on top, too. You can change up the toppings if you’d prefer, though! Recipe yields one large, 12-inch pizza or two smaller, 9-inch pizzas.

Ingredients

Pizza

1 batch easy whole wheat pizza dough or 1 pound store-bought pizza dough (I used Trader Joe’s)
2 cups (8 ounces) grated low-moisture part-skim mozzarella cheese
1 cup lightly packed kale, chopped into small, bite-sized pieces
1 teaspoon olive oil
Optional garnishes: red pepper flakes

Kale pesto (yields about 1 ½ cups, which will probably leave you with extra)

3 cups packed kale, preferably the Tuscan/lacinato variety, thick ribs removed and roughly chopped (about 1 small bunch)
¾ cup pecans or walnuts
2 tablespoons lemon juice (about 1 small lemon)
2 to 3 cloves garlic, depending on their size
¾ teaspoon fine-grain sea salt
Freshly ground black pepper, to taste
½ cup olive oil

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Instructions

Preheat oven to 500 degrees Fahrenheit with a rack in the upper third of the oven. If you’re using a baking stone or baking steel, place it in the oven on the top rack. If you’re using my dough recipe, prepare dough through step 4. If you’re using store-bought dough, check the instructions of the package. It might need to rest at room temperature while you work on the pesto.
Make the pesto: In a food processor, add the kale, pecans, lemon juice, garlic, salt and several twists of freshly ground black pepper. Turn on the food processor and drizzle in the oil. Process until the pesto reaches your desired consistency, stopping to scrape down the sides as necessary. Taste and add more lemon juice, salt or pepper if necessary.
Prepare the pizza dough as directed. If you’re using my pizza dough recipe, I’d make two pizzas. If you’re using store-bought dough like me, I’d roll it out into one large pizza. I like to roll out the dough on pieces of parchment paper for easy transfer to the oven. For best results, roll the dough out as thin as reasonably possible while maintaining an even surface level.
Top pizza(s) with an even layer of pesto (you may end up with extra pesto, which would be great on pasta or as a sandwich spread, etc.). Sprinkle cheese over the top. Lastly, in a small bowl, toss 1 cup chopped kale with 1 teaspoon olive oil and a sprinkle of salt. Rub the oil into the kale so it’s covered with a light, even layer. Distribute the kale evenly over the top of the pizza.
Transfer one pizza to the oven, either on a baking sheet or onto your preheated baking stone. Bake until the crust is golden and the cheese on top is bubbly (about 10 to 12 minutes on a baking sheet, or as few as 5 minutes on a baking stone). Repeat with remaining pizza, if necessary. If desired, top pizza with a light sprinkle of red pepper flakes. Slice and serve.

Notes

Recipe adapted from my Super Kale, Hemp and Flaxseed Oil Pesto and Arugula-Almond Pesto Pizza.
Make it nut free: Substitute pepitas (green pumpkin seeds) for the pecans.

Nutrition

The post Kale Pesto Pizza appeared first on Cookie and Kate.

Roasted Broccoli Rabe and Pesto Flatbread

Kathryne Taylor — Mon, 24 Aug 2015 12:47:34 +0000

This post is brought to you by Andy Boy.

Late summer is full of irony. Here we are, when fresh produce is perhaps most abundant, and gardens are overflowing with ripe tomatoes, peppers and basil… and the last thing I want to do is cook dinner. If there’s ever a time to take advantage of shortcuts like pre-made flatbread, the time is now!

These quick flatbreads are made with store-bought whole grain naan that I topped with homemade basil pesto, creamy feta and broccoli rabe tossed in olive oil and red pepper flakes. As broccoli rabe roasts in the oven on top of the flatbread, its natural bitterness seems to dissipate as the leaves develop a delicate, kale chip-like crunch.

Broccoli rabe is still somewhat new to me (it’s not something I grew up eating, that’s for sure), but I find myself craving its distinctive, pungent flavor. I have a hard time describing the flavor, but it’s a little like its cousin, turnips, or mustard greens. Like most dark green leafy things, is chock-full of nutrients.

If you’re ready to break out of your kale rut, please give it a shot!

Roasted Broccoli Rabe and Pesto Flatbread

Author: Cookie and Kate
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 minutes
Yield: 3 flatbreads

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 5 reviews

These bold flatbreads feature spicy basil-almond pesto, roasted broccoli rabe and creamy feta. They make a wonderful party appetizer or light meal. Instead of naan, you could use pita bread or one 12-inch pizza crust. Recipe as written yields 3 small flatbreads.

Ingredients

Basil-almond pesto ingredients

2 cups packed fresh basil
½ cup sliced almonds, plus more for garnish
½ cup grated Parmesan cheese
2 cloves garlic, roughly chopped
1 tablespoon lemon juice (about ½ lemon), plus more for garnish
¼ teaspoon salt
Freshly ground black pepper
⅓ cup extra-virgin olive oil, plus more for the broccoli rabe

Flatbread ingredients

3 whole grain naan flatbreads, about 7 inches in diameter
¾ cup (about 3¾ ounces) crumbled feta cheese
Handful broccoli rabe (about ¼ pound)
Red pepper flakes, for garnishing

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Instructions

Preheat oven to 425 degrees Fahrenheit. Prepare the broccoli rabe by rinsing it and patting it dry. Slice off the tough lower ends and any stems that are greater than ¼-inch in diameter. Toss the rabe with a light drizzle of olive oil and a sprinkle of salt and pepper. Rub the olive oil onto the leaves to make sure the rabe is lightly and evenly coated with oil. Set aside.
In a food processor or blender, combine the basil, almonds, Parmesan, garlic, lemon juice, salt and a few twists of freshly ground black pepper. Process the pesto while slowly drizzling in the olive oil, until the mixture is relatively smooth and uniform.
Place the naan on an oven-safe metal cooling rack, if you have one, then place the rack on a baking sheet to catch any drips (the rack helps the naan get nice and crisp). If not, just place the naan directly onto a baking sheet. Spread pesto on the naan and top with crumbled feta cheese. Top with an even layer of broccoli rabe and a light sprinkle of sliced almonds.
Bake until the broccoli rabe is tender and the leaves are deep green and crispy, about 8 to 9 minutes. Squeeze a small wedge of lemon over the naan and top with a light sprinkling of red pepper flakes. Let the naan cool slightly before slicing it with a sharp knife or pizza cutter and serving.

Notes

Change it up: Feel free to substitute pine nuts for the sliced almonds, goat cheese for the feta or arugula for the basil.

Nutrition

This post was created in partnership with Andy Boy and I received compensation for my participation. Opinions are my own, always. Thank you for supporting the sponsors who support C+K!

The post Roasted Broccoli Rabe and Pesto Flatbread appeared first on Cookie and Kate.

Greek Pizza

Kathryne Taylor — Mon, 10 Aug 2015 16:00:43 +0000

Whether or not I’m hungry when I step foot in Whole Foods, my stomach is inevitably growling by the time I leave. I could blame the aisles of gourmet chocolate and cheese. Or, the lugging of an overstuffed hand cart as I navigate from the cheese, to the produce section, and back again because I forgot feta. Repeat for tomatoes. Maybe I’m just feeling downright snacky after giving the colorful chips and soda aisle a good, long side eye.

Once my stomach starts growling, I start making circles around the salad bar and hot foods section. I resist, knowing that it’ll inevitably cost me fifteen bucks because I have to get a little scoop of everything. Then I wonder about the Asian tofu bowl, then I see the pizza. Fire dances in the brick oven behind the display and beckons me forward. Pizza trumps tofu yet again.

One day, I ordered a slice of their Greek pizza and sat down, famished, grocery bags by my side, to a transcendent pizza experience. Creamy feta, salty olives, artichokes and roasted red pepper satisfied my hunger and sent my taste buds for a loop.

I’ve been wanting to make a homemade version for quite a while now and finally did over the weekend. The beauty of this pizza (flavor aside) is that you can make it with mostly pantry ingredients and some cheese. You’ll have to turn on the oven for it, but trust me, it’s worth it!

How to Make Greek Pizza

This Greek pizza starts with a base of my whole wheat pizza dough. As an alternative, use one pound of store-bought pizza dough, which you can divide by two to follow my recipe exactly (or just make one large pizza—that also works with store-bought dough). Then add the following:

Pizza Sauce

You have a couple of options here. You can use my go-to pizza sauce recipe, which is so easy to make with basic pantry ingredients! Or, use your favorite marinara sauce, either homemade or store-bought.

Dried Oregano

We’ll sprinkle some dried oregano over the sauce since it’s a staple in Greek cuisine.

Part-Skim Mozzarella

Part-skim mozzarella turns more golden and bubbly than fresh mozzarella. Delicious.

Roasted Red Peppers

Jarred or homemade roasted red peppers are perfect on pizza and offer extra flavor. Or, you could use thin two-inch long strips of fresh bell pepper, if you prefer.

Artichoke

Jarred marinated or canned artichoke is an easy addition here. I sliced my jarred quartered artichokes in half again to make bite-sized wedges.

Kalamata Olives

Halved Kalamata olives develop condensed, intense flavor in the oven.

Crumbled Feta

Crumbled feta offers some extra creaminess and tanginess. It’s truly irresistible.

Optional Garnishes

Hot from the oven, I like to top this veggie pizza with torn fresh basil leaves and red pepper flakes.

More Pizzas to Enjoy

Love this recipe? Here are more fun meatless pizzas on Cookie and Kate:

Watch How to Make Greek Pizza

Greek Pizza

Author: Cookie and Kate
Prep Time: 20 mins
Cook Time: 10 mins
Total Time: 30 minutes
Yield: 2 pizzas

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 8 reviews

Homemade Greek pizza featuring feta, roasted red peppers, artichokes, olive and basil! This is a delicious weeknight meal made with pantry ingredients. Feel free to toss on some chopped red onion (¼ cup or so) if that sounds good to you. Recipe yields two 11-inch pizzas.

Ingredients

1 batch easy whole wheat pizza dough or 1 pound store-bought pizza dough
⅔ cup easy pizza sauce or marinara sauce or one 32-ounce can whole tomatoes, drained and crushed by hand
½ teaspoon dried oregano
8 ounces (2 packed cups) grated low-moisture part-skim mozzarella cheese
½ cup thin, 1-inch strips roasted red pepper (from about ½ medium roasted red pepper—I used jarred)
½ cup quartered marinated or jarred artichokes, halved lengthwise
15 pitted Kalamata olives, halved lengthwise
½ cup (2 to 3 ounces) crumbled feta
Optional garnishes: three to four fresh basil leaves, torn into little pieces, and red pepper flakes

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Instructions

Preheat oven to 500 degrees Fahrenheit with a rack in the upper third of the oven. If you’re using a baking stone or baking steel, place it in the oven on the top rack. Prepare dough through step 5.
Spread marinara sauce evenly over the pizzas, or top with drained, crushed tomatoes (crush the tomatoes over the sink to get out as much liquid as possible). Sprinkle lightly with dried oregano.
Divide toppings evenly over the two pizzas, beginning with shredded mozzarella, followed by roasted red pepper, artichoke, olives and lastly, the feta.
Bake pizzas individually on the top rack until the crust is golden and the cheese is golden and bubbly, about 12 minutes (or significantly less, if you’re using a baking stone/steel—keep an eye on it). Transfer pizza to a cutting board and sprinkle with torn fresh basil. I sprinkled mine with red pepper flakes, too. Slice and serve!

Notes

Recipe inspired by Whole Foods locations in Kansas City.

Nutrition

The post Greek Pizza appeared first on Cookie and Kate.

Pizza Recipes - Cookie and Kate

How to Grill Pizza

How to Grill Pizza

1) Preheat the grill.

2) Flour one side of the dough, and lightly oil the other side.

3) Lightly grill the dough, then remove it from the grill.

3) Flip the dough and add toppings.

4) Grill again!

Grilled Pizza Topping Suggestions

More Pizzas to Try

How to Grill Pizza

Ingredients

Instructions

Notes

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Margherita Pizza

Watch How to Make Margherita Pizza

Pizza Margherita Ingredients

Pizza Dough

San Marzano Tomatoes

Fresh Mozzarella Balls

Fresh Basil

Olive Oil & Salt

What to Serve with Margherita Pizza

More Homemade Pizzas to Enjoy

Margherita Pizza

Ingredients

Instructions

Notes

Nutrition Show NutritionHide Nutrition

Easy Pizza Sauce

Pizza Sauce Ingredients

Tomato Paste

Crushed Tomatoes

Extra-Virgin Olive Oil

Fresh Garlic

Balsamic Vinegar

Dried Oregano

Fine Salt

Sugar (Maybe)

Watch How to Make Pizza Sauce

How to Make Pizza Sauce

Make This Red Sauce & Enjoy These Pizzas

Easy Pizza Sauce

Ingredients

Instructions

Notes

Nutrition Show NutritionHide Nutrition

Ultimate Veggie Pizza

Watch How to Make Veggie Pizza

Veggie Pizza Toppings

Pizza Sauce

Baby Spinach

Part-Skim Mozzarella

Artichoke

Bell Pepper

Red Onion

Cherry Tomatoes

Olives

Sliced Almonds

Optional Garnishes

More Vegetarian Pizzas to Enjoy

Ultimate Veggie Pizza

Ingredients

Instructions

Notes

Nutrition Show NutritionHide Nutrition

Easy Whole Wheat Pizza Dough

Watch How to Make Pizza Dough

Recipe Development Notes

Easy Pizza Dough Ingredients

Flour

Warm Water

Rapid-Rise or Instant Yeast

Honey or Sugar

Olive Oil

Parmesan Cheese

Salt

Pizza Dough FAQ

Make This Dough & Enjoy These Pizzas

Nutrition

Nutrition

Nutrition

Nutrition

Nutrition

Nutrition

Nutrition

Nutrition

Nutrition

Nutrition