Tag: pizza

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Pimento Cheese Pizza

While most all of us eat pimento cheese primarily in the summer, this recipe brings it right into football season.

Roll dough on the thin side and crimp the edges. Cover the crust with thin drained slices of tomato. Dust with grated Parm and some of that Dollar Store Italian blend you got.

As to the pimento and cheese, friends and neighbors, I wish I could tell you that you can use store-bought or even your homemade recipe, but the emulsion will separate. And it ain’t pretty.  Instead, simply toss mild grated cheddar with drained diced pimentos—roasted red peppers work, too–and a sprinkling of diced white onions, with shaved ham as an option.

Spread your topping over the tomatoes, dust it with a little more Parmesan, and bake in the middle rack of a very hot oven (450) for about 15 minutes.

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Squash Crust Pizza

Any summer squash will do. The crust can be made in advance and refrigerated or frozen before lining a pan or casserole. You can bake smaller crusts on a cookie sheet.

Use 2 cups grated, drained and squeezed squash to one egg. Mix well with a good slug of olive oil, a half cup each grated mozzarella and Parmesan, and a little grated onion along with enough plain flour to make sticky dough. I like to use a little more Parmesan for a somewhat drier mix and add chopped mild peppers.

Season with, salt, pepper, and a little basil and thyme. I do not recommend using rosemary as in the original recipe; it’s just too predominant. Roll out twist edges. Bake in a medium hot oven (375-400) for about 40 minutes, or until a bit browned. Brush with olive oil before cooling.

You can use whatever toppings you like. I forego meats out of respect for Molly, this said for your consideration as well. Go lightly on the tomato sauce, since too much will make the crust soggy. Bake in a hot oven.