This mushroom pizza recipe makes the ultimate pizza for mushroom lovers, or even if you’re trying to convert someone to the mushroom side. Because it’s delicious over here!

Table of Contents

• The Story Behind the Recipe
• Ingredients
• Adaptations/Variations
• How to Make Mushroom Pizza
• Tips for Success
• What to Serve with Mushroom Pizza
• More Pizza Recipes

• Jump to the Full, Printable Recipe
• Read Comments & Reviews

The Story Behind the Recipe

Ever since our kiddo was super little, we’ve had pizza and movie night on Friday nights. It’s such a win because not only is pizza delicious, but it also makes dinner all but effortless.

My guy makes pepperoni pizza, without fail. Our kid is a cheese pizza fan. Me, I like to mix it up, and lately this mushroom pizza has been on rotation. I say humbly that I think it’s one of my best yet.

This pizza is, you guessed it, ALL about the mushrooms. In fact, I use three different kinds for a mix of texture and subtle variation in flavor. I love the caramelized sautéed mushrooms combined with the creamy mozzarella and ricotta cheeses. A sprinkle of sea salt, fresh herbs, and crushed red peppers for a touch of heat seals the deal.

This mushroom pizza is maybe the ultimate vegetarian pizza! At least, if you love mushrooms, that is. 🍄

Ingredients

The list of ingredients is pretty simple. I prefer to make this a white mushroom pizza and forgo the traditional tomato-based pizza sauce. There’s a time and place for classic mushrooms on pizza, but in this pizza, I wanted the mushrooms to sing and the remaining ingredients to be a complement to the mushrooms rather than compete with them.

Here’s what we’ve got for mushroom pizza ingredients:

• Olive oil – Both for sautéing the mushrooms and for brushing the pizza crust.
• Butter – I like to add a pat of butter in with the mushrooms for added flavor, but you can sub in another tablespoon of olive oil here if you prefer.
• Mushrooms – I’ve settled on a combination of three mushrooms: White button mushrooms, shiitake mushrooms, and portobello. I like the traditional flavor of white button mushrooms, the slight smoky flavor of shiitakes, and the meaty quality of portobellos. Honestly though, you can sub in any mushrooms you like, here. Any fresh mushroom is the best mushroom for pizza! Go with cremini, oyster, or another fave. You’ll just want about 5 cups of mushrooms.
• Thyme & oregano – I generally use the dried version of these herbs in this recipe, just because it’s easy, but you can sub in fresh. Just double the quantities if you use fresh (you need less when you use dried).
• Garlic – For an added bit of flavor to the mushrooms.
• Mozzarella cheese – A must for pizza! I like to place the mozzarella below the mushrooms to really show off the mushrooms. Plus, the mozzarella creates a barrier to help the crust from getting soggy from any leftover moisture in the mushrooms.
• Ricotta cheese – I like whole-milk ricotta for this mushroom pizza. It adds the most wonderful creaminess and is just such an obvious BFF for mushrooms. Yum.
• Pizza dough – You’ll want a pound of pizza dough. I like to make my own pizza dough or I’m partial to Trader Joe’s pizza dough balls. We keep a supply in the freezer and pull them out on Friday mornings to thaw in time for dinner..

Adaptations/Variations

• Mix up the mushrooms. Again, you can use whichever mushrooms you like. Go with basic cremini or fancy chanterelles or little enoki. Oyster mushrooms are delicious, too. If you just want a shiitake mushroom pizza, go with 5 cups of shiitake! This is a super flexible recipe.
• Make it vegan/dairy-free. Use olive oil only for sauteeing the mushrooms, and swap in vegan mozzarella and ricotta.
• Add some green. Top with spinach or kale after adding the mushrooms for a touch of tasty greens.
• Make it thin-crust. Sometimes I’ll use only 1/2 pound of dough and stretch it as thin as possible for a thinner-crust mushroom pizza.
• Make it a truffle mushroom pizza. Just drizzle with a little truffle oil before serving.

How to Make Mushroom Pizza

First, saute the mushrooms. Add the olive oil and butter to a skillet and toss in your mushrooms and herbs. Throw in the garlic the last minute of cooking so that it doesn’t burn and taste bitter. Once your mushrooms are sautéed, set them aside.

Next, stretch your dough to about a 14-inch diameter circle. But keep in mind that this recipe is super flexible and you can make it as big or small as you want, or make it a rectangle or a heart-shaped pizza … whatever you like.

Brush the crust with a tablespoon of olive oil, then top with the mozzarella.

Top evenly with all of those glorious sautéed mushrooms.

Next, add dollops of the ricotta all around. And then add a pinch of salt and grind a little freshly ground black pepper over the top.

Bake until the cheeses are bubbly and the crust is golden brown. Glorious.

I like to drizzle the cooked pizza with a bit of good olive oil, then sprinkle with a few fresh herbs and crushed red peppers for a bit of heat.

Tips for Success

• Don’t force the dough – If your pizza dough shrinks back after you’ve stretched it out, let it rest for 5 minutes and try again. Sometimes the gluten needs a bit more time to relax.
• Bake at high heat – I bake my mushroom pizza at 450°F. This helps ensure a crisp, well-baked crust without getting soggy. I think of it as attempting to replicate the extreme high heat of a pizza oven (bucket list item!)

What to Serve with Mushroom Pizza

• A green salad is always perfect with pizza. I’m partial to a good Greek salad or this lemon garlic kale salad.
• Breadsticks are always a great companion to pizza! I love these brown sugar garlic breadsticks.
• For dessert, how about a square of this simple chocolate wacky cake?

I hope you love this mushroom pizza as much as we do! I truly believe there is no better pizza on earth for mushroom lovers. It’s straightforward and simple yet absolutely scrumptious!

More Pizza Recipes

• White Pizza with Spinach
• Heart-Shaped Pizzas for Valentine’s Day
• Pizza Pinwheels
• Butternut Squash Pizza
• Sweet Corn Pizza
• Kale Pizza
• Broccoli Lemon Pizza
• Brussels Sprouts Pita Pizza
• Gorgonzola Pear Pizza
• Radish Goat Cheese Salad Pizza
• BBQ Tofu Pizza

Print

Mushroom Pizza Recipe

The ultimate pizza for mushroom lovers! This incredible mushroom pizza is covered with mozzarella, then piled high with three kinds of herby sautéed mushrooms. Then, it's dotted with creamy ricotta cheese. It's the BEST combination!

Keyword mushroom pizza, mushroom pizza recipe, mushrooms on pizza

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Total Time 40 minutes minutes

Servings 4

Calories 702kcal

Author Kare

Ingredients

• 1 pound pizza dough 16 ounces
• 3 tablespoons olive oil divided
• 1 tablespoon butter or another tablespoon of olive oil
• 1 clove garlic minced
• 2 cups white button mushrooms sliced, 8 ounces
• 2 cups shiitake mushrooms halved, 4 ounces
• 1 portobello mushroom gills removed, sliced into strips
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried oregano
• 1/4 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 2 cups shredded mozzarella 8 ounces
• 3/4 cup ricotta cheese 7 ounces

Instructions

• If you're using refrigerated pizza dough, set it out to relax while you're preparing your toppings. Preheat the oven to 450°F (205°C).
• Add 2 tablespoons olive oil and 1 tablespoon butter (or another tablespoon of olive oil) to a large skillet set over medium heat. When hot, add the mushrooms, thyme, oregano, and a pinch of salt. Sauté, stirring occasionally, until soft, cooked down, and browned a bit on a side or two, about 10 minutes. Add the garlic and cook, stirring frequently, for another minute. Set aside.
• Brush a large baking sheet with a tablespoon of olive oil (or, if you're using a pizza stone, no need to brush it). Stretch the pizza dough into an approximately 14-inch diameter round (but it doesn't have to be perfect!).
• Sprinkle the mozzarella evenly over the pizza crust. Spoon the mushrooms evenly over the top. Dot with spoonfuls of ricotta. Sprinkle with 1/4 teaspoon each salt and pepper.
• Bake until the cheese is bubbling and the crust is golden on the sides and bottom, about 15 minutes (but I suggest checking at about the 10 minute mark depending on the pizza crust you use and your heat source).
• Remove from oven and top with a drizzle of olive oil, a pinch of salt, crushed red pepper flakes, and/or fresh herbs if desired. Slice into wedges and serve.

Nutrition

Serving: 1g | Calories: 702kcal | Carbohydrates: 67g | Protein: 31g | Fat: 36g | Saturated Fat: 15g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Trans Fat: 0.1g | Cholesterol: 75mg | Sodium: 1393mg | Potassium: 674mg | Fiber: 5g | Sugar: 12g | Vitamin A: 683IU | Vitamin C: 1mg | Calcium: 393mg | Iron: 5mg

The post Mushroom Pizza Recipe appeared first on Kitchen Treaty.

They’re super kid-friendly and easy to adapt with your favorite ingredients, or take it to one-dish-two-ways town with one batch for the meat-eaters and another for the vegetarians.

Make these pizza pinwheels ahead of time and just warm them up for the big game. Though honestly, they’re delish served cold, too.

Oh, and don’t forget the marinara for dipping!

In this Article

• The Story Behind the Recipe
• Pizza Pinwheels Ingredients
• Ways to Adapt this Recipe
• How to Make Pizza Pinwheels with Pizza Dough
• Make-Ahead Notes
• More Game Day Recipes
• More Pizza Recipes

The Story Behind the Recipe

At first, I found myself brainstorming all of the Taylor Swift themed foods I could bring to the Super Bowl celebration. We watch the game every year, but my kid and I are 100% Certified Swifties®, so I’d be lying if the possibility of catching a few glimpses of our favorite musician plus our now favorite tightend makes Superbowl Sunday all the better, right?!

But then I realized that T.S. wouldn’t want to make this about her. Because it’s clear she’s there for him and it’s his time to shine. And so I shouldn’t either. Yes, I did think about it that deeply.

But before I decided to be all respectful and stuff, I did think of a few foodstuff possibilities. For instance, these Pizza Pinwheels could be Peace-a Pinwheels. Long Pizza Short? It’s Time to Go Eat Some Pizza?

Those are a stretch but the best I could do.

I may have also considered these possibilities for the menu:

• Now That We Don’t Tacos
• Invisible String Cheese
• Getaway Carnitas (these look amazing for the carnivores!)
• Fry Infidelity
• Champagne Problems
• Corny-Elia Street (if only I had a Mexican street corn recipe, because that would be perfect – this salad looks pretty spectactular though! Or we’ve got this cheesy corn dip.)
• Karma-ffins
• If you’re a meat-eater, there are so many possibilities. All Too Well (Done), I Bet You Think About Meat, and My Sears Ricochet, perhaps? Or, simply, MEat! Okay, I’ll stop now.

Oh, but one last thing. Last weekend, for the Grammys, I’d be lying if I didn’t tell you we had Should’ve Said Nachos for dinner. But that was her night. So I’m okay with that.

Ready for some peace-a pinwheels? Chiefs-a pinwheels? They ARE rather Chiefs colored.

Okay, fine. Pizza Pinwheels. How about that. So boring. So much better.

Pizza Pinwheels Ingredients

• Pizza dough – You’ll need one pound, about 16 ounces. My go-to for easy pizza dough is the Trader Joe’s stuff, but I love to make it from scratch too, when I have the time.
• Olive oil – For brushing the dough.
• Italian seasoning – Adds zesty flavor to these pizza rolls. Make your own Italian seasoning or grab a bottle at the store. You can also add a bit of garlic salt if you like a bit of extra garlic flavor, but it’s optional.
• Marinara or pizza sauce – Use your favorite tomato-based sauce. Grab a jar from the store, or if you’re up for homemade, I love this pizza sauce recipe. This fresh tomato pizza sauce is great too!
• Mozzarella cheese – Grab the low-moisture stuff and shred it yourself for the best melting.
• Parmesan – Grated parm adds such great flavor!

Ways to Adapt this Recipe

• To make it meaty, add a few slices of pepperoni or Canadian bacon before rolling.
• For extra flavor and color, add some fresh herbs like basil and/or parsley.
• Dice up some onions and green bell peppers for a bit of added veggie goodness.
• Make it cheesier with a bit of cheddar, asiago, romano, and/or smoked provolone.
• Honestly, you can add whatever you want to these bad boys! I’d say just add lower-moisture toppings + use chunkier toppings sparingly so that they actually roll up and hold their shape when baking.

How to Make Pizza Pinwheels with Pizza Dough

Divide your pizza dough in half and pat/stretch and/or roll one half into a rectangle approximately 11 inches long and 6 inches wide. Brush with a bit of olive oil, then sprinkle with half of the garlic salt and Italian seasoning.

Use a spoon to spread out half of the sauce, then top with half the mozzarella and a little sprinkle of Parmesan, if you like.

Now is when you get to pretend you’re making pizza cinnamon rolls! Because you basically are. Starting at the long end so that you have the longest roll possible, roll your pizza up. You want to use a firm, confident hand but don’t roll it so tightly that the toppings and sauce squeeze out!

Cut into approximately 1-inch slices.

Lay your pizza rolls flat on a parchment-lined baking sheet and brush with olive oil.

Bake your pizza pinwheels until the dough is golden brown and the cheese and sauce are bubbly.

Serve with marinara or extra pizza sauce for dipping!

Make-Ahead Notes

Bake your pizza pinwheels up to three days ahead of time, allow to cool, then transfer to an airtight container and place them in the refrigerator. You can freeze them for up to one month too! To warm them, place on a baking sheet in a 350 degree oven for 4-5 minutes, then serve. If they’re frozen, allow them to thaw at room temperature for about 30 minutes before baking.

More Game Day Recipes

• Cheesy Mexican-Inspired Corn Dip
• Spicy Black Bean Burger Sliders
• Crock Pot Buffalo Cauliflower Chili
• Buffalo Cheese Ball
• Creamy Spinach Dip with Water Chestnuts

More Pizza Recipes

• Heart-shaped pizzas for Valentine’s Day or any time you want to show the love!
• Individual pizzas for mixed diet families, or just for those who like to make their own pizza their way!
• White Pizza with Spinach & Roasted Garlic
• Broccoli & Meyer Lemon Pizza (trust me!)
• Brussels Sprouts Pita Pizzas

Print

Pizza Pinwheels

These soft and cheesy pizza pinwheels are a great kid-friendly appetizer for parties and game days. They taste just like pizza, but fun and small!

Course Appetizer

Cuisine American

Keyword cheese pizza pinwheels, pizza pinwheels, pizza pinwheels with pizza dough, pizza roll ups recipe, pizza rolls

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 10

Calories 220kcal

Author Kare

Ingredients

• 1 pound pizza dough 16 ounces
• 2 tablespoons olive oil
• 1/2 teaspoon garlic salt optional
• 1 teaspoon Italian seasoning
• 2/3 cup pizza sauce or marinara sauce plus more for dipping
• 8 ounces mozzarella cheese, shredded about 2 cups
• 1/4 cup grated Parmesan cheese

Instructions

• Preheat the oven to 400℉ and line your baking sheet with parchment paper.
• Divide the pizza dough in half, roll out one half to about 10 to 11 inches long and 5 to 6 inches wide.
• Gently brush some olive oil on the dough, add Italian seasoning and garlic salt if using, spread half the sauce on, and add half of the cheese.
• Roll up the short way so you get a long roll of pizza. Slice into about 1 inch pieces and place laid down on baking sheet. This is a bit of a messy process and you'll likely want to reshape the rolls a bit once they're on the pan. Repeat with the other half of the dough.
• Brush the rest of the oil on the top of the pizza rolls and bake for 12-15 minutes or until the dough is golden brown and the cheese and sauce are bubbly.
• Cool slightly and enjoy with some Parmesan on top and some extra sauce to dip them in!

Notes

Bake your pizza pinwheels up to three days ahead of time, allow to cool, then transfer to an airtight container and place them in the refrigerator. You can freeze them for up to one month too! To warm them, place on a baking sheet in a 350 degree oven for 4-5 minutes, then serve. If they’re frozen, allow them to come to room temperature for about 30 minutes before baking.

One Dish Two Ways Option:

Make one cheesy roll as-is and add pepperoni and/or Canadian bacon to the other roll. Bake and serve separately. I like to garnish my vegetarian roll with herbs to help differentiate them. 

Vegan/Dairy-Free Option:

Use a vegan cheese shred that melts well and omit the parmesan.

Nutrition

Serving: 2rolls | Calories: 220kcal | Carbohydrates: 24g | Protein: 9g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 20mg | Sodium: 717mg | Potassium: 79mg | Fiber: 1g | Sugar: 4g | Vitamin A: 258IU | Vitamin C: 1mg | Calcium: 142mg | Iron: 2mg

The post Pizza Pinwheels appeared first on Kitchen Treaty.

When you’re talking pizza, you’re talking my love language. So naturally, around Valentine’s Day, heart-shaped pizzas are in order.

I’ve gone there before with these grilled numbers, but today I’m showing you exactly how to shape your crust so that you, too, can express your love pizza-pie style. Because what better way is there to express your love than pizza-pie style?! Okay, so there are a few ways. But this one is totally legit too.

By the way, heart-shaped pizzas are totally fun to make with kids, too. Yeah, you might end up with a few kidney-shaped blobs too, but hey. Totally worth it.

So exactly how do you make heart-shaped pizzas? It’s as easy as 1-2-3-4!

Here’s the low-down.

How to make heart-shaped pizzas

Start with your favorite crust. Mine is either Trader Joe’s or this homemade pizza crust recipe which can be baked or grilled.

Now, let’s do this!

Step 1: Shape it into a ball.

I use about a tennis-ball-size ball of dough for one large individual pizza.

Step 2: Shape into a circle

Then flatten it out into a round shape just like you would any normal pizza crust. I just grab the ball, stretch it with my hands, set it back down on the baking sheet, and press it with my fingers to finish shaping it. Note that if your dough doesn’t want to hold its shape, it may need to rest for a bit. Let it sit for 5 minutes then try again.

Step 3: Pinch and pull the bottom of the circle to form a point

Now, the patented pinch-and-push technique! To make your heart-shaped pizza, pinch the bottom of the crust and pull down into a point. Your pizza is now a teardrop shape. If you’re having a bad day, stop here. Actually, don’t do that. Go all the way to heartland. You could use a little love.

Step 4: Take one finger and push down the top toward the center

Now, take a finger to the top middle and push down toward the center of the pizza. Shape a bit here and there if you’d like and voila! Heart! Feel the love!

Now top just as you would any pizza! I cut out a few heart-shaped pepperoni slices for my guy because that’s how I roll. (I roll corny.)

Bake following your pizza crust instructions – my general rule is 450 degrees Fahrenheit and I start checking the pizza at about 5 minutes. Usually it’s about 8 minutes before the toppings are perfectly melty and the crust is golden brown.

Print

How to Make Heart-Shaped Pizzas

Heart-baker, dream-maker! Show the love this Valentine’s Day with easy heart-shaped pizzas. Grab some dough, arm yourself with the “pinch-and-pull” technique, and it’ll be all heart-shaped up in there!

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Author Kare

Ingredients

• Your favorite pizza dough I like Trader Joe’s or this
• Your favorite pizza sauce
• Cheese omit or use dairy-free cheese for vegan version – I like Daiya Mozzarella Shreds
• Your favorite toppings – I like onions black olives, mushrooms, and/or green peppers. My guy likes straight-up pepperoni. Add whatever you like!

Instructions

• Grab a ball of pizza dough. Set it on your cookie sheet or pizza stone.
• Shape/flatten it into a circle. If your dough won’t hold its shape, let it sit for 5 minutes then try again.
• Pinch and pull the bottom of the circle to form a point.
• Take a finger to the top middle and push down toward the center of the pizza. Then tweak and shape a bit here and there if you’d like.
• Top just as you would any pizza!
• Bake following your pizza crust instructions – my general rule is 450 degrees Fahrenheit and I start checking the pizza at about 5 minutes – usually it’s about 8 minutes before the toppings are perfectly melty and the crust is golden. Serve.
•  

The post How to Make Heart-Shaped Pizzas appeared first on Kitchen Treaty.

I’ve always been a little over the top when it comes to the whole domestic bliss thing – decorating, cooking, hosting parties. Not because I felt Pinterest pressure – or the equivalent before Pinterest became along – but rather because, truthfully, I do get a little giddy over a coordinated-yet-cozy living room or perfectly-swirled buttercream cakes on jadeite stands. And don’t even get me started on how I can geek out over wedding stuff if I let myself.

The truth is, not every meal needs to be a masterpiece. (Photo from IKEA)

But I also learned pretty quickly that domestic daydreams and the reality of life often clash, and clash hard. Attempting to execute all of the perfect little details I’d pored over would lead to one stressed out wife, hostess, and friend. Who wants to be around that?! For me, far more laughing, bonding, and happy memories result from impromptu movie nights with thrown-together quesadillas and questionable bottles of wine than from delicately coiffed petit fors and fine champagne. Pale peach painted pinkies up!

Okay, well I’ve never been a Dom Pérignon kinda gal, but you get my drift.

Magazines and Pinterest are still my jam for ideas and inspiration – once a domestic geek always a domestic geek –  but somewhere along the way, things out there in the world have evolved into this highly curated, almost surreal, certainly impossible-to-obtain version of life.

Like, you know, napkin origami. Because naturally. (Photo from IKEA)

The truth is, sometimes it’s nearly impossible not to get swept up into this alternate reality – and perhaps I even try perpetuate it myself now and then with this here blog. Seriously though, rest assured – there are usually colossal messes just outside the frames of my food photos. (Anyone who knows me personally is nodding their heads).

So I really love this new video from Ikea, and I’m thrilled to partner with them on this post so that I could share it with you. It’s such a great (and hiliarious!) reminder to “just relax” and LIVE.

Check out the video:

Yep, there’s something to be said for embracing joy, not perfection. Because, guess what? Trying to attain an unattainable ideal might just be having the opposite effect than you thought it would. I know that’s happened to me.

Friday night is pizza night around the Kitchen Treaty house, and I’d be lying if I didn’t say that, sure enough, I’ve totally gone over the top pizza-style now and then and attempted to create my own little masterpieces.

But usually, it’s all about the easy. The imperfection. The getting it done and getting on with family time.

The best pizza nights of all are those in which I relinquish control and bring everyone into the kitchen to make their own (and help with eachothers’).

Each of us prefers a very different pizza – why not enable everyone to make it themselves? So what if your crust resembles the shape of that green monster from Ghostbusters. Are you smiling? Laughing? Relaxing? Good. Then your pizza is perfect.

Pizza night – especially at the end of a long week – is such a great an excuse to just let go already. Sometimes, I make the pizza dough myself, but more often than not these days, I grab some premade stuff from the grocery store. Garlic and herb is our fave.

Sauce-wise, I do tend to make that at home, but I whip up a huge batch and freeze it so that I only need to make it every couple of months or so.

And then there are the toppings, which vary greatly thanks to our multivore household. We’re all about the individual pizzas. I usually go with a cheese-free number piled with veggies or olives while our daughter opts for a cheese-only pizza. Meanwhile, my guy is all about classic pepperoni.

By Pinterest standards, our pizzas might be ugly. But on Friday night pizza night? Life is pretty beautiful.

This isn’t so much a recipe as an easy, unfussy dinner idea, but I’ll list a few options below!

(more…)

The post Quick & Easy Dinner: Individual Pizzas Any Which Way + Just Relax! appeared first on Kitchen Treaty.

I had an inkling that butternut squash would make a creamy, dreamy pizza sauce – after all, it’s divine in this mac and “cheese” – and I was eagerly waiting until fall came and I could try it.

Finally, the time came, and I made the sauce and … I could not for the life of me decide what else to put on it. So, the first time I made this, I smeared my pizza crust with the delicious sauce and then, not sure what else to do, I threw on a few slices of onion and called it good.

The result was surprisingly delicious, but as soon as I took a bite, I knew that apples needed to happen on this. And pecans weren’t far behind.

Not to pull out the “you guys,” but seriously. You guys. This is such a great autumn pizza. As I mentioned here, vegan pizza really doesn’t have to be that sad cheeseless disk that you might envision. As long as you have a good crust, great flavors, and an element of creamy, you’re good to go. The butternut squash pizza sauce definitely fills the “creamy” criteria; the rest is all flavor.

As always, this recipe is entirely customizable for the lacto- or meat-inclined. Make smaller, individual pizzas and just add cheese for the dairy-eaters (I added mozzarella; gouda would likely be unreal). As far as the meat-eaters go, a bit of cooked and crumbled sausage should make them very happy.

Print

Vegan Butternut Squash Pizza with Apples & Pecans

Who knew? Butternut squash makes a silky-smooth and full-flavored pizza sauce, and the perfectly creamy base for this fall-inspired pie. Scrumptious as is, but you can also make individual size pizzas and add gouda or mozzarella for the cheese-eaters and cooked, crumbled sausage for the carnivores. Win!

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Total Time 40 minutes minutes

Servings 1 large pizza or 3-4 individual pizzas

Author Kare

Ingredients

For the butternut squash sauce:

• 4 cups cubed butternut squash approx 1/2 of a medium 3-pound squash
• 2 tablespoons extra virgin olive oil
• 1 medium clove garlic peeled
• 1 tablespoon nutritional yeast flakes
• 1 teaspoon Dijon mustard
• 1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme
• Pinch red pepper flakes
• 1/2 teaspoon kosher salt + more to taste
• 1/8 teaspoon freshly ground black pepper + more to taste

For the pizza:

• 1 pound 16 ounces homemade or store-bought pizza dough (I like Trader Joe’s garlic & herb crust for this recipe)
• 1 batch butternut squash sauce
• 2 medium apples I like Granny smith; for the pizza photographed, I used a Jonagold and a Granny Smith, cored and thinly sliced
• 1/2 small red onion thinly sliced
• 1/3 cup pecans chopped
• 2 tablespoons olive oil
• A couple pinches of kosher salt or sea salt
• A few leaves fresh thyme optional

Instructions

• Preheat oven to 450 degrees Fahrenheit.
• Make the sauce. Fill a large saucepan halfway full of water and set over high heat. Add butternut squash. Bring to a boil and cook until fork-tender, 6-7 minutes.
• Drain squash in a colander and let cool for a couple of minutes. Add to the pitcher of a high-speed blender or the bowl of a food processor fitted with the S-blade. Add the remaining ingredients and puree until smooth. If the sauce needs to be thinned out a bit, add some more olive oil, about a teaspoon at a time.
• Spread the dough into your desired shape and thickness on a cookie sheet or pizza stone. Add butternut squash sauce and spread with a spoon. Layer with apples, then onions, then pecans. Drizzle with 2 tablespoons olive oil and sprinkle a couple pinches of salt over the top.
• Bake until the crust is golden and cooked through, the apples and onion are tender, and the pecans are toasted but not burned, about 10 minutes.
• Top with fresh thyme if desired. Cut into wedges and serve.

Notes

Dairy option

Add some shredded mozzarella cheese to all or part of the pizza before baking.

Meat option

Add some cooked and crumbled sausage to the pizza before baking.

The post Vegan Butternut Squash Pizza with Apples & Pecans appeared first on Kitchen Treaty.

It’s a question I asked myself a lot when I dropped dairy from my diet earlier this year. Friday night is pizza night around here – every. Friday. Night. And darn if I was going to let a little lack of cheese get in the way of that.

Except, well, what’s pizza without hot and melty cheese? Good question.

The past several months, I’ve tried a lot of dairy-free pizzas. A few were good; way more than a few were stinkers. But this vegan pizza with corn, tomatoes, and fresh basil, my friends. This cheeseless pizza recipe is a winner. And it’s so, so super easy.

In experimenting, I found that for me, a vegan pizza really needs to have three things going for it:

1. A darn good crust
2. Fresh, flavorful toppings and
3. A component of creamy

The first two are doable, but #3 is a little harder – without cheese or other dairy, creaminess can be hard to come by. But not with this pizza! Because, my friends, we have the sauce. And oh. The sauce.

The creamy base of this pizza – the very base that makes it so the lack of cheese doesn’t cross your mind even once – is garlicky, creamy, and corny. Corny in a good way. Not a silly way. So what’s the secret? Coconut milk! And garlic! And fresh corn right off the cob! Whip it all together and there’s your sauce. It’s seriously good stuff.

Then we top it with a few slices of onion, juicy cherry tomatoes (a tomato right off the vine, sliced thin, would be divine too), and a few extra kernels of sweet corn. Bake until golden and bubbly; inhale the garlicky scent that fills your kitchen. That last step is mandatory. Sprinkle some basil over your fresh-out-of-the-oven pie, and you’re good to go.

Who needs cheese, man?!

(more…)

The post Vegan Summer Pizza with Sweet Corn, Tomatoes, & Basil appeared first on Kitchen Treaty.

My recipes usually start out as haphazard semi-ordered lists, saved right here in “draft” – or unpublished – form on the blog. I love having all of my notes saved easily in one place, but on the flip side, I’m terrified that one day I’ll wake up to find I accidentally published something that reads like this:

Layer on crust —

creamy kale pesto sauce
could add cooked chicken here
mozzarella cheese
onions
3-4 cups baby kale tossed with 2 teaspoons olive oil – pile it on!
Pinch salt
Bake
Sprinkle with pomegranate seeds

NIRVANA

I guess my notes for this Kale & Pomegranate Pizza with Creamy Pesto Sauce do pretty much sum up what I’m about to say. Yes – it’s really, really good, yes, even “NIRVANA.” It’s got a rich and garlicky pesto sauce in lieu of the traditional tomato, then it’s layered with melty mozzarella, a few bits of onion here and there, and a giant pile of kale that cooks down into kale-chip-like goodness. Sprinkle on a good bit of pomegranate arils for a sweet/salty contrast (which also happens to look fabulous) and HELLO GORGEOUS PIZZA!

All caps. All about the caps.

Up on my fridge, I have a list of recipes that I’m currently working on, and for about two months now, “Christmas Pizza” has been on the list. As you’ve guessed, this is it – the Christmas pizza! Not that it should only be made this time of year. It’s just that the vibrant red and green couldn’t be more spot-on.

So here’s what we’ve got. A double dose of kale – both in the pesto sauce …

And then a big ol’ pile right on top of the pizza.

This is before spreading it out – but I just had to take a pic of Mount Kale first.

Kale has become one of my favorite pizza toppings. You take a big old bunch of the stuff, tear (or cut) into bite-size pieces, and toss it with olive oil. Then – yep – pile it on, and sprinkle with a little coarse salt. It bakes down to manageable perfection with crispy bits here and there. Highly recommended.

For the version photographed, I used an entire batch of this dough, and it made for one big, extremely thick pizza. Possibly a little too thick, unless you love thick. Otherwise, go with your favorite homemade or store-bought pizza dough. As much as I enjoy making pizza dough, nine times out of 10 these days my dough is straight from the Trader Joe’s refrigerated section. It’s great, inexpensive, and so so easy.

NIRVANA!

Print

Kale & Pomegranate Pizza with Creamy Pesto Sauce

Two doses of kale - both in the creamy, garlicky pesto and piled on top - make this pizza a green powerhouse (in the most delicious way, promise!) Top with ruby-red pomegranate arils for color and a little irresistible sweet and salty contrast.

Prep Time 20 minutes minutes

Cook Time 10 minutes minutes

Total Time 30 minutes minutes

Author Kare

Ingredients

• 1 pound refrigerated pizza dough or your favorite homemade dough
• 1 batch Creamy Kale Pesto Sauce recipe below
• 4 ounces mozzarella cheese shredded (1 cup)
• 1/2 small yellow onion sliced
• 3 cups baby kale or lacinato kale leaves ribs removed
• 2 teaspoons olive oil
• Pinch kosher salt or sea salt
• 1/2 cup pomegranate arils

Creamy Kale Pesto Sauce:

• 2 cups packed baby kale or lacinato kale leaves ribs removed
• 1/3 cup pecans walnuts work too
• 1/4 cup Parmesan cheese optional
• 1 large clove garlic
• 1/4 teaspoon crushed red pepper flakes optional
• 1/3 cup olive oil plus more if needed
• 1/2 cup sour cream
• Pinch salt plus more to taste
• Freshly ground black pepper

Instructions

• Preheat oven to 450 degrees Fahrenheit. Sprinkle a pizza stone or large baking sheet with a little cornmeal, if desired. Set aside.
• Make the creamy kale pesto sauce. In the bowl of a food processor fitted with the "S" blade, add the 2 cups kale, pecans, Parmesan cheese, garlic, red pepper flakes, and olive oil. Pulse, scraping down the sides if necessary, until pureed. If necessary, drizzle in a little more olive oil, a couple of teaspoons at a time, until it's a saucy consistency and has turned a lighter shade of green. Add the sour cream and a pinch of salt and pulse until blended. Taste and add additional salt and some freshly ground black pepper if desired. Set aside.
• Roll out your pizza dough to approximately 14 inches in diameter and transfer to the pizza stone or baking sheet. Pour on the creamy kale pesto sauce and spread with the back of a spoon, leaving a 1/2-inch border. Top with mozzarella, then add the onions in an even layer.
• To a large bowl, add 3 cups kale and drizzle with 2 teaspoons olive oil. With your hands, toss well until the leaves are coated with the oil. Pile the kale onto the pizza, spreading to distribute evenly. Sprinkle with a pinch or two of salt.
• Bake until the crust is golden brown, the cheese is bubbly, and the kale is cooked down and crispy in places, about 10 minutes, depending on your crust. Remove from oven and top with pomegranate arils. Cut into wedges and serve.

More kale pizza goodness

A few more can’t-miss pies from around the web.

Crispy Kale Pizza from A Beautiful Mess | Gorgonzola, Kale, & Pear Pizza with Optional Bacon from yours truly | Sweet Potato Kale Pizza with Rosemary & Red Onion from Two Peas and Their Pod | Beet Pesto Pizza with Kale & Goat Cheese from The Roasted Root | Portabella & Kale Pizza with Roasted Garlic Sauce from Oh My Veggies | Kale, Butternut Squash, Potato, & Ricotta Pizza with Fried Onions from Savoring the Thyme

The post Kale & Pomegranate Pizza with Creamy Pesto Sauce appeared first on Kitchen Treaty.

Table of Contents

• Why You’ll Love This Fresh Tomato Pizza Sauce
• Ingredients
• How to Make Fresh Tomato Pizza Sauce
• Can I Freeze This Pizza Sauce?
• Other Ways to Amp Up Pizza Night

• Jump to the Full, Printable Recipe
• Read Reviews & Comments

Why You’ll Love This Fresh Tomato Pizza Sauce

This easy pizza sauce recipe is the way to go if you have 1) limited time, 2) limited patience, 3) a hangry family, 4) fresh-from-the-garden tomatoes coming out of your ears, and 5) lots more tomatoes on your windowsill that’ll also be ripe in mere days. The pressure!

That’s five good reasons for 5-Minute No-Cook Fresh Tomato Pizza Sauce. Here’s a sixth: It’s delicious!

With just a handful of ingredients and a whir (or stir), you’ll have fresh homemade pizza sauce on hand. To make it super easy and super fast, a high-powered blender is your best bet. I use my beloved Vitamix. However! If you have a smaller blender or even no blender at all, this pizza sauce is still possible, so stick with me.

Ingredients

This pizza sauce from fresh tomatoes has a short list of ingredients, letting the tomatoes shine through.

• Fresh tomatoes – peel on, seeds in is fine. No need to bother removing either.
• Tomato paste – adds some concentrated, savory tomato flavor.
• Oregano – Fresh or dried; either are great.
• Sugar or honey – Just a little. You can leave this out if you prefer, but I find that with the acidity of the fresh tomatoes plus the tomato paste, a bit of sweetener really helps to mellow out the acidity.
• Garlic
• Olive oil – Adds wonderful flavor and adds a little body to your fresh tomato pizza sauce.
• Salt & pepper – To enhance all of the flavors; adjust to your liking.
• Optional: Fresh basil & crushed red pepper flakes – Some fresh basil if you have any and a pinch of crushed red pepper flakes if you like your sauce to have a little heat, but they’re both totally optional.

How to Make Fresh Tomato Pizza Sauce

All you do is throw your ingredients into the pitcher of the blender and puree. Or, if you don’t have a blender, it’s still totally doable – just mince the garlic and chop your tomatoes as fine as you like and then mix in a bowl.

Can I Freeze This Pizza Sauce?

Yes, it freezes very well! Just place it in a freezer bag or zipper container and place it in the freezer. It will keep for up to three months. To thaw, just place it in the fridge for a few hours or overnight, then make your pizzas with it!

You’ll never believe how easy it is to make a fresh tomato pizza sauce that rivals your favorite pizza place. Yes, I still love our low-and-slow cooked pizza sauce recipe, but this new option is kind of a pizza night game-changer for us.

Other Ways to Amp Up Pizza Night

Use this sauce recipe with any of these other homemade pizza ideas!

• If you’re grilling your pizza crust, be sure to try this homemade pizza crust recipe!
• For bite-size pizzas, try your tomato sauce on these pizza pinwheels.
• Try this One-Hour Rosemary Beer Pizza Dough from The Beeroness (so good!)
• Or how about smothering some on this low-carb, gluten-free Zucchini Pizza Crust from Recipe Girl?!
• Bored with plain ol’ pizza? (Is that possible?) How about some pizza nachos or pizza quesadillas?! ::
• For even faster homemade pizzas, how about these super-quick veggie pita pizzas from A Couple Cooks?

Print

Homemade Fresh Tomato Pizza Sauce

Just 5 minutes to homemade fresh tomato pizza sauce! You’ll be blown away by how easy (and tasty!) it is.

Keyword fresh tomato pizza sauce, no cook pizza sauce, pizza sauce from fresh tomatoes

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 6

Calories 61kcal

Author Kare

Equipment

• Blender

Ingredients

• 1 pound fresh tomatoes 3-4 medium, quartered
• 6 ounces tomato paste 1 small can
• 2 tablespoons olive oil
• 2 teaspoons dried oregano
• 1 teaspoon honey or granulated sugar
• 2 medium cloves garlic minced
• 1/2 teaspoon kosher salt plus more to taste
• 1/8 teaspoon freshly ground black pepper plus more to taste
• 2-3 tablespoons chopped fresh basil optional
• Pinch crushed red pepper flakes optional

Instructions

• Add all ingredients to the pitcher of a blender. Blend until completely pureed. Add additional salt and pepper to taste (I usually go with a full teaspoon salt). Spread on pizza crust; add toppings and bake as desired.
• If you don’t have a blender, chop the fresh tomatoes and finely mince the garlic, then add them along with the other ingredients to a bowl. Stir until combined, taste, and add additional salt and pepper if desired.
• Keeps refrigerated in an airtight container for 2-3 days.

Nutrition

Serving: 1g | Calories: 61kcal | Carbohydrates: 4g | Protein: 1g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 199mg | Potassium: 195mg | Fiber: 1g | Sugar: 3g | Vitamin A: 679IU | Vitamin C: 11mg | Calcium: 21mg | Iron: 1mg

The post Pizza Sauce from Fresh Tomatoes (5 Minute Recipe) appeared first on Kitchen Treaty.

We’ve recently discovered a sort of hole-in-the-wall type of restaurant near us that serves really, really darn good pizzas. In particular, they make a white pizza that’s kind of to die for. It’s apparently New York style (I have never been to New York, sadly, so I cannot confirm or deny this). It’s simply made, with a chewy thick crust, dollops of herby (and mysteriously slightly sweet) ricotta cheese, and a melty smattering of mozzarella. I’ve started having them add spinach which makes it even better.

I’m into making white pizza at home (and I’m a little obsessed with white-pizza-inspired foods, too) – so naturally, I needed to go there. I decided some (or okay, a lot of) roasted garlic should to make an appearance along with all that other cheesy goodness (and, of course, the spinach too!) For my carnivorous guy, I grilled up some chicken and added it to the mix.

I decided to try to replicate the slight bit of sweetness I’ve been detecting in the ricotta in my inspiration pizza by adding a touch of honey. It’s pretty perfect, although the roasted garlic adds sweetness, too, so it’s not the end of the world if you decide to leave the honey out. Me, though, I’m never going back. Honey all the way man!

When we do pizzas one-dish-two-ways style, I like to take a one-pound ball of dough and divide it in half to create two smaller pizzas instead of one large one. But if you’re going all meat (or all meatless), you may want to just make one big pizza. Your call! Either way, it’s all good.

Print

White Pizza with Spinach & Roasted Garlic

Great garlic goodness! This cheesy vegetarian white pizza boasts roasted garlic mixed in with the ricotta AND a few cloves plopped directly on the pizza itself. Fresh herbs add flavor, spinach adds a little variety, and a good amount of melty mozzarella cheese seals the deal. Add grilled chicken for the carnivores and everyone’s happy!

Prep Time 20 minutes minutes

Cook Time 40 minutes minutes

Total Time 1 hour hour

Servings 6

Calories 232kcal

Author Kare

Ingredients

• 1 pound refrigerated pizza crust dough I like Trader Joe's garlic & herb dough for this one or use your own favorite pizza dough
• 24 medium cloves garlic about 2 heads, separated, peel left on
• 2 tablespoons olive oil plus more for working the crust, if desired
• 1 cup part-skim ricotta cheese whole milk ricotta works too
• 2 tablespoons chopped fresh basil
• 1 teaspoon honey
• 1/2 teaspoon dried oregano
• 1/2 teaspoon kosher salt more for sprinkling the garlic
• 1/4 teaspoon freshly ground black pepper
• 10 ounces frozen chopped spinach thawed and squeezed to remove any excess moisture
• 2 cups shredded mozzarella cheese divided) (about 8 ounces

Instructions

• Preheat oven to 375 degrees Fahrenheit.
• Drizzle a baking sheet with a little olive oil and place the pizza dough on top to rest before working. (Trader Joe’s pizza dough requires 30 minutes sitting at room temperature, so I usually do that first).
• Lay out a large square of foil and place the garlic cloves on top (be sure you leave the peel on!). Drizzle with 1 tablespoon olive oil and sprinkle with a couple of pinches of kosher salt. Fold the foil into a sealed packet and place in the oven (put it on a baking sheet if you're worried about leaking). Roast the garlic until soft, golden, and fragrant, about 25 minutes. Remove from oven and set aside to cool. Once cool enough to handle, peel the cloves and discard the skins. Increase oven heat to 450 degrees Fahrenheit to prepare it for baking the pizza.
• Add 8 of the peeled garlic cloves to a small bowl. Smash with a fork. Add the ricotta, 2 teaspoons olive oil, basil, honey, oregano, 1/2 teaspoon kosher salt, and pepper. Mix well.
• Stretch the pizza crust into a large (approx. 14-inch) round and place on greased cookie sheet or a pizza stone. If creating one meatless version and one chicken version, split the dough in half and stretch each into smaller rounds, approximately 8 inches or so, and place each on an olive-oil-greased cookie sheet.
• Top the crust(s) with tablespoon-sized mounts of ricotta, as evenly spaced as possible (but it doesn't have to be perfect!) Scatter with spinach and remaining garlic cloves. Top with cooked chicken chunks (instructions in recipe notes) if using (you may only want to use half of the chicken if you're making two smaller pizzas). Scatter mozzarella cheese over the top(s).
• Bake at 450 degrees Fahrenheit until the crust is crisp and golden and the cheese is melted and bubbling, 9-10 minutes. Remove from oven and allow to cool for a couple of minutes before slicing into wedges with a pizza cutter and serving.

Notes

Meat option

If using chicken, heat the outdoor grill or an indoor grill pan on medium-high. Rub 1/2 pound boneless, skinless chicken breast with 1 tablespoon olive oil and sprinkle with salt and pepper. Cook, flipping occasionally, until cooked through (we always check the internal temperature, which should register 165 degrees Fahrenheit). Set aside to cool. Once cool, cut into chunks.

Nutrition

Calories: 232kcal | Carbohydrates: 8g | Protein: 14g | Fat: 16g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 42mg | Sodium: 482mg | Potassium: 134mg | Fiber: 0.4g | Sugar: 2g | Vitamin A: 469IU | Vitamin C: 4mg | Calcium: 326mg | Iron: 1mg

The post White Pizza with Spinach & Roasted Garlic appeared first on Kitchen Treaty.

Even after I took my first bite, I wrinkled my nose a bit. It was … sort of bitter and weird. But then I kept going. That sour/tart, astringent taste soon became addicting – before I knew it, I couldn’t get enough.

(more…)

The post Broccoli & Meyer Lemon Pizza appeared first on Kitchen Treaty.