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A Year of Pizza

A Year of Pizza: Berry Breakfast Pizza

It’s been a few weeks since I tackled a pizza recipe as part of the A Year of Pizza series, so I’ve decided to dive back into the series in a really delicious way. I’ve made pizzas for dinner and a pizza for dessert, so this time I thought I’d try something for breakfast. I was really inspired by this recipe from the BHG archives: Berry Breakfast Pizza.

What I love about this recipe is that it doesn’t require pizza dough. A split, toasted pita is the base for the pizza. The pita provides a very thin and crunchy bed for the delightfully sweet toppings.

I followed the original recipe pretty closely. However, to make it my own (and because I like things pretty sweet), I added a teaspoon of sugar and a dash of vanilla extract to the cream cheese and orange marmalade mixture. Also, I didn’t have cardamom so I substituted cinnamon. The flavor combo was perfect.

I especially like this pizza because I tend to crave something sweet in the morning. While I’d normally head straight for a donut, I think this option is a bit healthier because it incorporates lots of delicious fresh berries.

Other than making sure you have pita bread and fresh berries on hand, this recipe can be put together with pantry staples. Not having to deal with dough making or baking makes it a quick treat to assemble in the morning. Who doesn’t love that?

I hope you enjoy this creative take on pizza. You can find the recipe for Berry Breakfast Pizza here.

 

Happy Baking!

Michael Wurm, Jr. – Inspired by Charm


After making several traditional pizzas, I wanted to broaden my Year in Pizza series by tackling dessert. When I found this BHG archives recipe for brownie pizza, the perfect idea came to mind for a deliciously sweet dessert. Why not combine a few of my favorite ingredients and recipes for one spectacular pizza?

With summer campfires on the brain, I decided to give the brownie pizza a seasonal twist inspired by the flavor of s’mores.

Once I had my brownie crust prebaked, I started with a layer of Nutella to act as the sauce for my pizza. For toppings, I used mini-marshmallows and some bear-shaped graham crackers to really bring the s’more flavor alive.

Finally, since every pizza needs at least one extra topping, I sprinkled on some tiny peanut butter cups.

After another few minutes in the oven and a couple minutes under the broiler to toast the marshmallows, my pizza was complete. This is such a fun, quick, and totally delicious dessert. What I really love about this recipe is that, like pizza, you can completely customize the toppings. I just thought this combination would be perfect for summer. Making this pizza is a great way to spend a rainy day when you can’t get the campfire going.

You can find the full recipe for my brownie pizza here.

What do you think of my take on this dessert? What toppings would you try?

Michael Wurm, Jr. – Inspired by Charm


A Year of Pizza: Mini Pizzas

I can’t tell you how much fun it is to explore different pizza recipes with my “A Year of Pizza” series on Delish Dish. The last two pizzas I shared were a bit more traditional and used a standard pizza crust. Today, I wanted to experiment with something a little different. So when I saw the recipe for Mini Margherita Pizzas, I knew they were next on my Pizza To-Do List.

As much as I love making things from scratch, sometimes my schedule simply doesn’t allow it. What I love about these mini pizzas is that they start off with a store-bought pre-baked crust. This is perfect for those days when time is tight or you’re a bit nervous about tackling dough.

The second reason I love this recipe is that it’s amazingly flexible. While the original recipe gives you a few ideas for making Margherita-style pizza, you can top these bite-sized goodies with whatever you like. You could even get creative with leftovers and no one would be the wiser.

 

For my mini pizzas, I used a variety of traditional toppings including pizza sauce, fresh mozzarella, shaved Parmesan, Roma tomatoes, fresh basil, tapenade, and the most adorable little pepperoni I’ve ever seen.

I mixed up the ingredients to make a variety of mini pizzas. However, if you’re making these for a group, you can stick to one or two varieties to keep things simple for your guests.

You can find the recipe and ingredient list for these mini pizzas here. Whether you’re serving them at a party or fixing them as a late-night snack for your friends, this is certainly a winning recipe. Enjoy!

Happy Cooking!

Michael Wurm, Jr. – Inspired by Charm


A Year of Pizza: Goat Cheese and Pepper

Well friends, I’m back with another pizza recipe for my Year of Pizza! I was looking for a lighter, spring-inspired pizza to try this time around. When I came across this recipe for Cheesy Red Pepper Pizza, I knew I had a winner. Of course, I couldn’t resist making a few minor tweaks to make it my own.

As with my last pizza, I decided to use homemade dough. In fact, I froze the other half of the dough that I made last time and used it for this recipe. It worked beautifully. Here is my pizza dough recipe in case you missed it.

Pizza Dough:

Ingredients:

3 1/2 to 4 cups bread flour
1 tablespoon sugar
1 package instant dry yeast
2 teaspoons kosher salt
1 1/2 cups warm water (about 110 degrees F)
2 tablespoons olive oil, plus 2 teaspoons

Place the flour, sugar, yeast, and salt in the bowl of a stand mixer with the dough hook attached and combine. Then, as the mixer is running, add the water and the two tablespoons of olive oil. Beat until the dough comes together in a ball. If the dough seems sticky, add a pinch more flour. If the dough is dry, add more water, a tablespoon at a time. Once the dough comes together, knead with the dough hook for about three minutes.

Grease a large bowl with the remaining two tablespoons olive oil, add in the dough and cover with plastic wrap. Place bowl in a warm area until the dough is doubled in size. This will take about an hour. Turn the dough onto a lightly floured surface and divide into two equal pieces. Use both pieces or wrap one in plastic wrap and freeze for a later day.

Once the dough was thawed, I got to work on the toppings. Again, I pulled inspiration from this recipe, but changed a few ingredients.

First, I kept the combination of tomato and red pepper. However, I switched out the mozzarella cheese for goat cheese. I love how goat cheese tastes when it’s warmed up. Plus, it screams “warmer weather” to me. I knew the flavor combination would be perfect.

I also substituted a cup of chopped spinach for the basil. Loading on a superfood makes me feel a little less guilty about eating pizza.

After a quick trip into my oven, this was the perfect springtime dinner. Paired with a glass of white wine, I could have eaten the entire thing myself. This is the reason I love pizza; you can play around with toppings and ingredients until it’s really something you love. You can’t go wrong.

You can find the original recipe here, and the simple changes I made are above. Please let me know in the comments if there’s a pizza you’d like to see me tackle next.

Happy Cooking,
Michael Wurm, Jr. – Inspired by Charm


A Year of Pizza: Buffalo and Blue

Yes, for the next year, I’m going to be talking all about pizza. I’m pretty sure everyone will be okay with that. Right? Good.

Each year on my blog, Inspired by Charm, I take on a food challenge. It’s usually something I’m not comfortable making. Last year I tackled yeast-based recipes; this year it’s all about pie. So, I thought it would be fun to bring my yearly challenge over to BHG’s Delish Dish and dive in to a food topic with all of you.

Inspired by my A Year of Pie series, I thought Delish Dish would be the perfect place to focus on a specific type of pie. Pizza pie! I was also inclined to give this a try because I have been lusting (yes, literally lusting) over this Beef and Blue Pizza I found on BHG about a year ago.Anyone who knows me knows that I adore blue cheese. Mix it with beef and put it on a pizza and I’m sold.

I wanted to amp up the challenge, however, and make a homemade dough for this beautiful culinary blend of toppings. As I mentioned, I spent some time last year with yeast and I’m happy to report that making pizza dough is pretty simple. You just need to plan ahead a bit to let things rise.

Let me start by giving you my Pizza Dough recipe.

Pizza Dough:

Ingredients:
3 1/2 to 4 cups bread flour
1 tablespoon sugar
1 package instant dry yeast
2 teaspoons kosher salt
1 1/2 cups warm water (about 110 degrees F)
2 tablespoons olive oil, plus 2 teaspoons

Place the flour, sugar, yeast, and salt in the bowl of a stand mixer with the dough hook attached and combine. Then, as the mixer is running, add the water and the two tablespoons of olive oil. Beat until the dough comes together in a ball. If the dough seems sticky, add a pinch more flour. If the dough is dry, add more water, a tablespoon at a time. Once the dough comes together, knead with the dough hook for about three minutes.

Grease a large bowl with the remaining two tablespoons olive oil, add in the dough and cover with plastic wrap. Place bowl in a warm area until the dough is doubled in size. This will take about an hour. Turn the dough onto a lightly floured surface and divide into two equal pieces. Use both pieces or wrap one in plastic wrap and freeze for a later day.

Simple, right? I promise. It is.

For this particular recipe, I rolled out the dough to the desired thickness. Then, I poked it with a few stabs of a fork and drizzled it with olive oil. I then baked it for about five minutes at 450 degrees F on a cookie sheet sprinkled with a little cornmeal to prevent sticking.

After that, I added my toppings and some black olives and threw it back in the oven for about five more minutes. To finish it off, I switched my oven to broil for a few minutes to finish heating all those toppings and melting all that delicious cheese.

And that’s it! Easy as pie.

The thing I love most about pizza is that it’s such a fun way to play with flavor combinations. Just top it with the things you love and give it a go. Lately, in the culinary world, it seems the crazier the better. I also like the idea of homemade dough because you can add in fun flavors to the dough with herbs and other ingredients, plus you can roll it out to whatever thickness you like best. Maybe we will try that next time.

I’m also happy to report that this Beef and Blue Pizza lived up to my lustful expectations. Delicious! You can find the recipe here, but don’t hesitate to make it your own.

Let me know below what toppings you love the most on pizza.

Happy Cooking,

Michael Wurm, Jr. – Inspired by Charm


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