gotham kitchen

pizza

herbed flatbread with figs, bacon and balsamic reduction

Herbed Flatbread with Bacon, Fig and Balsamic Reduction
Have you noticed that my family likes pizza yet? No joke, I think this is my 3rd pizza post in a row–or at least it feels like it. We do eat other things, I swear. But the options (aka toppings) are limitless and I just have to share them all. Technically, these aren’t pizzas as the flatbread dough contains no yeast. It’s a thin, crackery crust that has enough weight to support all the toppings while having tremendous flavors. Then top it off with fresh figs, scallions, smoky/salty bacon and a tangy reduction and you’ve got yourself a mind-blowingly delicious combo. I even added walnuts at the end for added crunchy deliciousness.

These easy-to-make flatbreads require no yeast and cook in just 20 minutes. Topped with fresh sliced figs, crunchy bacon, mozzarella cheese and drizzled with a sweet and tangy balsamic reduction.

Herbed Flatbreads with Bacon, Figs, and Balsamic Reduction

herbed flatbreads with figs, bacon and balsamic reduction
 
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These easy-to-make flatbreads require no yeast and cook in just 20 minutes. Topped with fresh sliced figs, crunchy bacon, mozzarella cheese and drizzled with a sweet and tangy balsamic reduction.
Author:
Recipe type: Main
Cuisine: American
Serves: 3-4 servings
Ingredients
Crust
  • 3 cups whole wheat flour (all-purpose works too)
  • 1 tablespoon minced garlic
  • 2 tablespoon minced fresh parsley
  • 1 tablespoon minced dried thyme
  • 1 teaspoon salt
  • 1 teapsoon sugar
  • 1 teaspoon freshly ground black pepper
  • ¾ cup water
Toppings
  • 4-5 strips of bacon, diced
  • 5 fresh figs, sliced thin (vertically)
  • 1½ cups mozzarella cheese
  • ¼ goat cheese (optional)
  • 1 scallion, diced
Glaze
  • ½ cup balsamic vinegar
  • Parsley, for garnish (optional)
  • Chopped walnuts, for garnish (optional)
Instructions
  1. In the bowl of an electric mixer, blend the flour, garlic, parsley, thyme, salt, sugar and pepper. Slowly add the water and mix on low speed until a dough-like mixture is formed. You will likely have to add up to a cup of additional water to get it to a dough consistency that does not stick to the sides but is not sticky. Once mixed, wrap the dough in plastic wrap and let rest for 30 minutes.
  2. Preheat the oven to 400 degrees F. Cook bacon according to package directions and drain and set aside.
  3. Once dough has rested, divide into 3 equal parts. On a lightly floured surface, roll into to flat disks, about ¼ inch thick or thinner. Place on lightly greased cookie sheets.
  4. Top with bacon, scallions, mozzarella cheese, and fresh figs. Bake for 20 minutes or until cheese is golden and the edges of the figs begin to turn golden brown.
  5. In a small saucepan, heat vinegar on medium-high heat. Bring to a boil, then reduce to a simmer. Cook until reduced and begins to thicken (it should not drip when you dip a fork in and lift it out). Drizzle evenly over flatbreads. Garnish with chopped walnuts and parsley and serve immediately.

 

beet pesto pizza with spinach and feta

Beet Pesto Pizza with Spinach and FetaI’ve never had a beet before. Well, not really. I’ve bought them and juiced them and I’ve had them as chips but I’ve always been scared to eat a plain beet. Every time I thought of it, it reminded me of the icky looking canned beets that are the most neglected item at every salad bar. I’ve been toying with the idea of trying them for a while and finally took the plunge. And now they’re my favorite vegetable. No joke. I wasn’t sure what to do with them but figured roasting them was a good start. Then I dumped them in with some garlic, walnuts, lemon and parmesan and made the most delicious pesto you’ll ever try. All the pictures I attempted to take of this had little hands and fingers in the corners because Finn couldn’t get enough of the pesto. I can’t even imagine how delicious it would be on a pasta.

Note: I used the same pizza crust as the one I featured in my deep dish skillet pizza. It’s super versatile!

Beet Pesto Pizza with Spinach and Feta

This Beet Pesto Pizza with Spinach and Feta is Unexpected and Amazing! Beet Pesto Pizza with Spinach and FetaThis Beet Pesto Pizza with Spinach and Feta is Unexpected and Amazing!

 

5.0 from 2 reviews
beet pesto pizza with spinach and feta
 
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Author:
Recipe type: Main
Cuisine: American
Serves: 4-6 servings
Ingredients
  • 1 large beet, cut into ½" cubes
  • 4 tablespoon extra virgin olive oil
  • 1 teaspoon lemon juice
  • ¼ cup parmesan cheese
  • 2 tablespoons walnuts
  • 3 cloves garlic, roughly chopped
  • 2 fresh basil leaves (This is optional. I added these to add more flavor and mimic real pesto)
  • Salt and pepper to taste
  • 2 cups mozzarella cheese
  • 1 cup fresh chopped spinach (or kale)
  • ¼ yellow onion, julienned
  • ¼ cup of feta cheese
Instructions
  1. Preheat oven to 425 degrees. Toss diced beets with 1 tablespoon of olive oil and place on baking sheet. Cook until tender and edges are just browned, about 15-20 minutes.
  2. In a small food processor, add beets, parmesan, lemon juice, garlic, basil and nuts and pulse until finely chopped. Add remaining oil and salt and pepper to taste and blend until texture is almost creamy.
  3. Reduced oven temp to 375 degrees. Spread crust evenly on a baking sheet (I used the pan I roasted the beets in and didn't wash it, no shame). Spread beet mixture over evenly then top with onions, chopped spinach, mozzarella and feta.
  4. Bake until cheese is melted and golden and crust is firm, about 20 minutes. Cut and serve immediately.

 

whole wheat deep dish skillet pizza

whole wheat deep dish skillet pizza

This probably isn’t unusual, but everyone in my house is obsessed with pizza. Seriously, obsessed. My toddler, who calls it “seepa,” even has a pizza shirt that he refuses to take off. They would probably eat it every night for dinner if I let them, but I don’t. Last week, I treated them to this lightened-up version of a deep dish skillet pizza. I used whole wheat crust and skipped the meat and topped it with fresh mushrooms and onions. It was a HUGE hit. The crust is very easy to throw together with a very small rise time (I prepped all my toppings while I was waiting). And it was perfectly crusty on the outside and doughy on the inside.

This deep dish skillet pizza is a made with a whole wheat crust and topped with fresh veggies.

whole wheat deep dish skillet pizza

whole wheat deep dish skillet pizza
 
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This deep dish skillet pizza is a made with a whole wheat crust and topped with fresh veggies.
Author:
Recipe type: Main
Cuisine: Italian
Serves: 4 servings
Ingredients
Crust
  • 1 cup all purpose flour
  • 2¼ teaspoon active yeast
  • ½ teaspoon salt
  • 1 teaspoon garlic powder
  • 2 tablespoons + 1 tablespoon extra virgin olive oil
  • 1 cup warm water (not boiling hot)
  • 1¾ cup whole wheat flour (I used white whole wheat)
Toppings
  • 1 jar of your favorite pizza or marinara sauce (I like Newman's Tomato Basil)
  • ½ cup of mushrooms diced
  • 1 small onion, sliced
  • 1½-2 cups of mozzarella cheese
  • Italian Seasoning (I like Penzey's Pasta Sprinkle)
  • Parmesan Cheese
Instructions
  1. Preheat the oven to 400 degrees. Combine the flours, yeast, garlic powder and salt in the bowl of an electric stand mixer (use the dough hook). Add the oil and warm water to the mixture and mix on high speed for several minutes until a soft, elastic dough forms. Dough should no longer stick to the sides of the bowl.
  2. Remove dough from mixing bowl and spray bowl with spray oil. Replace ball of dough and cover bowl with plastic wrap or a towel. Let the dough rise for about 10-15 minutes.
  3. Once dough has expanded slightly, remove from bowl and place on a lightly floured surface. Roll out dough into a 12-inch circle (it will be thick).
  4. In a large cast iron skillet, coat evenly with remaining tablespoon of oil using your fingers. Lay round of dough over and press into pan, making sure sides and bottom are evenly distributed. It should come up about 1-1.5 inches on the sides.
  5. Coat bottom of dough evenly with sauce, then toppings and cheese (or whichever order your prefer). Top with Italian seasoning and parmesan cheese. Bake for 20 minutes or until top of crust begins to brown and cheese is melted and bubbly.

butternut squash and goat cheese pizza

So I told you I was obsessed with butternut squash right now. And if you haven’t tried it on pizza yet, you are MISSING OUT. Although I wouldn’t put it on just any pizza (I made the mistake of putting it on a tomato-based pizza once and I regretted that instantly), butternut squash is best served with a mild, creamy white sauce which balances out the sweetness and brings out its awesome flavor. Speaking of flavor, this pizza has tons of it. Roasted squash + apple cider braised onions + bacon + fresh goat cheese from the Door County Creamery = pure freaking heaven.

I make pizza frequently and always make my own dough–it sounds intimidating but is actually really easy! For a really simple crust, you don’t need to do any hand tossing, just mix, rest, roll and cook!

I should also mention that yesterday was National Pizza Day AND it’s Pizza Friday today so you pretty much have to make this tonight.

butternut squash and goat cheese pizza
 
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butternut squash and goat cheese pizza on a whole wheat crust topped with apple-cider braised onions and bacon.
Author:
Recipe type: Main
Cuisine: Italian
Serves: 4-6 servings
Ingredients
Dough:
  • 1 teaspoon white sugar
  • 1½ cups warm water
  • 1 tablespoon active dry yeast
  • 1 tablespoon olive oil
  • 1½ cup all-purpose flour
  • 1½ cup whole wheat flour (optional)
Toppings:
  • 1 medium yellow onion, julienned
  • ¼ cup apple cider
  • 4 strips of bacon or pancetta
  • 1 medium butternut squash, peeled and diced into ½" pieces
  • 1 cup mozzarella cheese
  • 1 4 oz package of goat cheese/chevre
  • 1 tablespoon salted butter
  • 1 tablespoon extra virgin olive oil
  • 2 tablespoons extra virgin olive oil for pizza topping
  • 1 clove garlic, minced
  • Salt and pepper to taste
  • ¼ chopped parsley for garnish (optional)
Instructions
  1. In the bowl of an electric mixer, dissolve sugar in warm water. Sprinkle yeast on top and let stand for about 10 minutes, or until yeast has foamed. Using the dough hook, stir the olive oil and salt into the mixture then slowly mix in flours until the dough comes together. It should be thick enough where it no longer sticks to the sides of the bowl. Remove dough ball and knead on floured surface until pliable. Place ball of dough in an oiled bowl and cover with a warm wet towel for about 30 minutes.
  2. While dough is resting, preheat oven to 425 degrees. In a medium bowl, toss butternut squash, minced garlic, salt, pepper and olive oil until well combined. Place in a single layer on a baking sheet and bake until golden brown, about 20-25 minutes.
  3. In a small frying pan, melt butter on medium-high heat. Once warm, add onion and cook for about 1-2 minutes or until onion begins to wilt. Add apple cider 1 tbsp at a time until evaporated and repeat.
  4. In a separate pan, add bacon over high heat and fry until crisp. Remove from pan and place on paper towel.
  5. Once butternut squash is golden brown on edges and cooked through, remove from oven. Roll the ball of dough out on a floured surface with a rolling pin until it won't stretch any further. Place on a well-oiled pizza pan (I used a 16" round) and pull to the edges.
  6. Spread extra virgin olive oil over crust evenly. Top with butternut squash, crumbled bacon, onions, crumbled goat cheese and mozzarella. Top with chopped parsley and a few cranks of black pepper. Bake for about 20 minutes or until crust is crisp and cheese is melted on the top. Serve immediately.