Pizza Menu

I had to make today’s menu one that will create a crowd control issue in your kitchen. And so, I present you with a collection of Caitlin’s pizza recipes.

At the same market that so inspired last week’s F-R-E-S-H menu, I spotted, tasted, purchased all sorts of good stuff again yesterday.  It was nothing short of delightful to see a little sunshine after a cloud-covered, rain-soaked day.  The girls and I jumped at the chance to head out.

The first thing to get our attention was the line in the corner of the lot where Fireside Pizza was parked.  Out of a brick oven on the back of a trailer was popping pizza after yummy-looking pizza.  There was a line a mile long.  It made me know I had to make today’s menu one that will create a similar sort of crowd control issue in your kitchen.

And so, I present you with a collection of Caitlin’s pizza recipes, and a couple that complement them:

Fresh Tomato Pizza With just a few on-hand ingredients, and the gorgeous color you can see in the picture above, this pizza is a great place to start.  Serve it for lunch or dinner with a simple salad of fresh market greens.  Or, as an appetizer cut into two-bite slices.

Potato Pizza You’ve seen this one before; it’s one of my favorites.  Serve it as an hors d’oeuvres alongside the Fresh Tomato Pizza above.  Pull them out of the oven, cool a moment on a cutting board, and pass the pieces on the same board.

Parmesan Tuilles These little edible cups are so special, you’d think you have to save them for company.  But not so.  Treat yourself.  There are only two ingredients, they can be made in advance, and they instantly elevate greens.  Fill them with crunchy romaine sliced thinly and a bottled creamy caesar dressing (like the picture), or torn field greens, fresh pinenuts, and a bottled berry vinaigrette.

Cincinnati Chili Pizza There’s just no way I can write a post about pizza, from where I sit in the middle of the Queen City, and not include this one.  It’s crazy, no doubt, but it’s once, twice, three-ways a pizza.  (Can’t you just hear Lionel Richie on that one?)

Tuna Pizza The snow peas add crunch, the onions add sweet, and the tuna is a wonderful surprise.

Cajun Pizza Make a meal of out this hearty pie.  Crumble any leftover Chorizo Burgers in lieu of the andouille sausage that’s called for, and tear any leftover Grilled Peppers and Onions in lieu of the roasted red peppers.  After you pull the pizza out of the oven, let it sit for a couple minutes so that the cream and cheeses set before you serve it up.

Spinach and Garlic Pesto Add even more punch to this already kicky pizza by cutting back a little of the cheese mixture, and covering the dough in a healthy smear of the Spinach and Garlic Pesto I posted last week, just before baking.

Apple Pizza This makes a not-too-sweet and super light dessert, but how great would it be for breakfast?  Hot out of the oven to start the day.  YUM.

York Peppermint Crunch Go big or go home, baby!  After the Cajun and Cincinnati Chili Pizzas, in particular, this is an unexpected treat.

**For all of these pizzas, you can use any darn dough you please.  Certainly, you can make your own, or buy frozen.  Boboli crusts are delicious too.  Some bakeries will sell you your favorite bread dough before it’s baked (just call and see!).**