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Broccoli, Cheddar, Bacon & Potato Pizza

Winter is here, and in California we’ve already been seeing signs of the massive El Niño that’s coming our way. Winds are whipping, the temperatures have dropped, and pounding rain is on its way. In spite of all this rough weather, some of us still have pizza cravings that just won’t quit. Winter brings us a new selection of delicious seasonal vegetables to put on pizza, so we’ve brought you two new recipes to welcome it. Since a piping hot pizza can really hit the spot in this chilly season, these recipes are perfect for a cold winter’s night.

Broccoli, Potatoes, Bacon & Cheddar

Broccoli might sound like a strange pizza topping to some, but when it’s done right it can be a delicious ingredient. In addition to broccoli this pizza also features thinly sliced roasted potatoes, bacon, and a touch of sharp cheddar cheese.

Ingredients

  • 1 small russet potato, thinly sliced
  • 1 small head broccoli
  • Olive oil, as needed for roasting vegetables
  • ¼ C. ranch dressing
  • 1½ Tbsp. garlic, minced
  • ¾ C. shredded mozzarella
  • ½ C. cooked bacon
  • ¼ C. sharp cheddar cheese
  • 1 piece pizza dough (8-10 oz)

Instructions

  1. Preheat oven to 400°F.
  2. Cut broccoli into small florets and drizzle with olive oil.Place broccoli on a sheet pan and sprinkle with salt and pepper.
  3. Slice potato thinly (approx. 1/8") and place them spread out on another sheet pan.
  4. Drizzle potatoes with olive oil and sprinkle with salt and pepper.
  5. Roast both vegetables 8-12 minutes or until almost fully cooked.
  6. Combine ranch and garlic and mix well.
  7. Stretch pizza dough to desired size and top with garlic sauce, mozzarella, potatoes, broccoli, bacon and cheddar cheese.
  8. Bake using desired method.

Chicken, Bacon & Artichoke

Kale is in season in the winter, which means it’s the perfect time add a little kale to your pizza. This pizza starts with kale and chicken and ends with artichokes, bacon, and Asiago cheese. Built on a base of olive oil and garlic, it’s sure to be a hit with anyone who likes a good chicken pizza.

Ingredients

  • 1 tsp. extra virgin olive oil
  • ½ tsp. garlic, minced
  • 1 1/2 C. kale, chopped and blanched
  • ¾ C. shredded mozzarella
  • 1 small chicken breast
  • ½ C. cooked bacon
  • ½ C. marinated artichokes, sliced thinly
  • ¼ C. shredded Asiago cheese
  • 1 piece pizza dough (8-10 oz)

Instructions

  1. Grill chicken breast and slice into strips.
  2. Cook bacon and chop into ½" pieces.
  3. Blanch kale in a pot of boiling water for 2 1/2 minutes. Then squeeze using a strainer to remove excess water.
  4. Stretch crust and add olive oil and minced garlic.
  5. Place kale on pizza next, it should be beneath the cheese so it doesn’t burn.
  6. Add mozzarella cheese, chicken, artichokes and bacon.
  7. Finish with Asiago cheese on top.
  8. Bake using desired method.

Winter is officially back folks, so cozy up with your favorite blanket, a good movie, and mostly importantly some fresh delicious pizza!

Comments

Hi Bill,

Crispy crust depends on a few different factors when it comes to pizza. I’d say the most important two things would be your cooking method and proper dough proofing. This pizza was cooked in our Pizzeria Pronto, which runs at really high temperatures (700-800° F). With this oven it’s pretty easy to achieve a nice and crispy crust. I like to use a pizza screen with this oven to make my pizzas charred and crispy. Basically I cook the pizza until the bottom is ready then I remove the pizza and place it on the screen and put it back in the oven. The screen prevents the bottom from overcooking while the top of the pizza finishes.

When it comes to proofing, you’ll want to make sure you allow the dough to rise at room temperature long enough. Usually this time is anywhere from 1-3 hours, depending on the dough you’re using. The dough should almost double in size as it sits out. If the dough isn’t proofed enough, it will be dense and it won’t brown/crisp as well.

Lastly, if you’re using your home oven to bake the pizza, a pizza stone or baking steel will give you a much crispier crust. Hope these tips help!

bill obrien
bill obrien 15 Dec 11:14

your crust looks great,how do you get it to cook that way? my crust doesn’t come out crisp

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