Trust us

I don’t have any pictures, because we ate it all, but here’s a recipe for a delightful Saturday night evening with friends:

1. The easiest and best pizza dough recipe you’ll ever find (doubled and set to rise before your guests arrive)

2. Toppings for three of our favorite pizzas (in order of layers as you put each together):

– olive oil, garlic salt, homemade basil pesto, sliced roma tomatoes, feta cheese

– oregano, pizza sauce, cooked hot Italian sausage (Giant Eagle’s brand is actually amazing, crumbled or diced), mozzarella

– same as above, but diced green peppers and onions instead of sausage

3. A pizza stone

4. Patience to wait 15 minutes for each pizza to cook

OPTIONAL: (but recommended) wine and Cranium

If you stop there, your party is sure to be a hit. Heck, I even added a salad to be fancy. But, if you really want to send it over the edge, use your last ball of dough for dessert pizza.

Yeah, that’s right.

Melt two (or, let’s be honest, three) tablespoons of nutella with your favorite peanut butter (we only can recommend Market District’s freshly ground honey roasted, which is pure heaven), spread it on the dough as a sauce, cover with sliced frozen strawberries, sprinkle with powdered sugar and bake as normal.

A perfect way to celebrate the end of a lovely evening.

Mashed Potato Pizza

Soon after AJ bought me the coveted pink Kitchenaid mixer (thanks, honey!) we started receiving “free” “gift issues” of Food and Wine magazine. I never paid them much attention, as I was convinced they were printed spam and more interested in our actually purchased Food Network Magazine. For whatever reason, I flipped through the latest issue and this picture caught my eye.

Sweet Potato, Balsamic Onion, Mozzarella and Soppressata Pizza from Food & Wine Magazine

Something new! And crazy enough that it just might work! I saved the recipe and convinced AJ it would be a good idea. We were having some friends over for dinner later that week, and I decided to test the recipe on them. (Thanks, guys!) I won’t go over the whole recipe in detail, but basically you assemble these parts and bake:

– pizza crust
– mashed sweet potatoes
– shredded mozzarella
– balsamic vinegar caramelized onions
– thinly sliced soppressotta

My version looked nothing like the picture at any stage. I used gluten free crust mix which changes the game a bit, and the magazine clearly cheated by using brightly colored yams instead of greyish yellow sweet potatoes, but no matter. We forged ahead.

The fully assembled pizza (pre-oven) looks like absolute garbage, but it ends up quite tasty. AJ ate two pieces (minus onions) and neither Jami nor Pam spit theirs out, so I’m considering it a win. I’ve eaten leftovers for breakfast the past two days and it holds up pretty well.

Is it a showstopper? No.
Should you try it anyway? Absolutely.

RECIPE NOTES:

  • Make your crust on the thin side. This has hearty toppings, so don’t serve your guests a brick instead of a slice like I did.
  • I used Parma soppressatta. Always the right choice. Get them to slice it really thin, and then you can chop it up.
  • Fresh mozzarella. Need I say more?
  • THIN and SMALL pieces of onions. Mine looked like earthworms.
  • Make the mashed potatoes as you would normally – with a bit of butter and honey. AJ wants to try this with yams, but I think this version was plenty sweet enough.