I’m a self admitted pizza lover, addict, and guru! I’ll try pretty much any kind of pizza and I love to experiment with non-traditional style pizzas. I’m always on the lookout for a good wood-fired pizza restaurant but have yet to find one where we live now. In Charlotte, there was a place called Brixx Pizza that was wonderful! They had a pear gorgonzola pizza that was amazing! I have an entire pinterest board dedicated to pizza recipes that I’ve tried, or want to try.
In order to mimic the wood fired taste, Dave and I have been perfecting our grilled pizza technique. Well, mainly Dave. He’s the grill master in this family. We only use a charcoal grill and it gives it so much more flavor! Here’s the latest pizza we made on friday night (and it was fantastic):
Apple Bacon Onion Grilled pizza
This pizza is a sauce-less pizza with lots of sweetness from sauteed apples and onions with the bacon and Parmesan Reggiano cheese providing saltiness. Here’s the breakdown of ingredients you’ll need:
- Pizza dough*
- 1 granny smith apple
- 1 small red onion
- 6 slices of cooked bacon
- 1/4 c sliced walnuts
- Olive oil
- 2 cloves of garlic, minced
- 1/2-3/4 c of Mozzarella cheese
- 1/2 c of Parmesan Reggiano cheese
- sprinkle of oregano
- Green onions for garnish
*Note for the pizza dough. We usually use Bobby Flay’s pizza dough recipe and use only 1/2 for one pizza. Or some grocery stores sell pre-made uncooked ball of pizza dough. That works too if you’re crunched for time. Or you can use the pre-made dough (like Pillsbury). You still should cook the dough before topping the pizza.
First prepare your pizza dough. If you’re grilling the dough, it needs to be completely cooked before you top the pizza. We find that it’s better to cook both sides of the dough on the grill, top the pizza with all the goodies then finish it in the oven. That way the toppings get caramelized. You can use a pre-made, pre-cooked pizza dough and if so, go straight to the next step. If you’re grilling it, the flame has to be low and it takes about 2 minutes to cook on each side. It should look like this:
For this pizza, the toppings need to be sauteed first to bring out the sweetness. Slice the apples and onions into the thinnest slices you can. You can use a mandolin slicer to get them thinner if you wish. Here’s the prep of the toppings:
Did you know if you toast the walnuts with the apples and onion they will be more flavorful? It’s a good idea to sautee the apples and onions first until soft, and then throw in the walnuts to toast for only a minute or two. Next, cover your crust with a coating of olive oil and minced garlic. Begin layering your toppings how you wish. I like to spread a small layer of cheese, then crumble the bacon, sauteed apples, onions and walnuts, followed by another layer of cheese on top. Of course, you can use more cheese than is called for in the ingredient list! Here’s what ours looked like before it took a bake in the oven (425 degrees F):
It took about 10 minutes to melt everything together and then I finished it with 2-3 minutes under the broiler to really get the cheese caramelized. And the finished product!
The pizza is phenomenal right out of the oven but not to so much as cold left over pizza unless you re-heat it back in the oven. The crispy bacon is what makes it for me!
So Sunday usually brings a morning of meal planning and grocery shopping. Today was no different. We have a ton of go to recipes that are on the top of my head and quick meals that are easy to prep and make for each week night. I teach BodyPump on Mondays, Dave teaches RPM on Tuesdays, I teach BodyFlow on Thursdays and Dave teaches BodyPump on Thursdays as well. So these nights have to be quick quick quick dinners! My mom baby sits on Thursdays so that usually a slow cooker night so she doesn’t have to do much cooking. Again, I’ve got a Pinterest board dedicated to slow cookers. (While you’re there, why don’t you follow me!)
Here’s what our week looks like this week with links to recipes:
Monday: BBQ Meatloaf with steamed broccoli
Tuesday: Quesadillas with guacamole and rice
Wednesday: PF Changs Asian Lettuce Wraps
Thursday: Slow cooker Mexican Chicken Rice Bowl
Friday: Burger, fries, and watermelon
Saturday: Out to eat
Sunday: Baked Chicken Fajitas
Update on my projects. The reading nook is really taking shape. The book shelves are up and my new area rug is in place. I’m waiting on getting a hanging reading lamp in the corner and finding (or making bean bag chairs). The nursery is almost there! Yes! My mom is working on making a crib skirt and fitted sheets. Dave finished hanging the art work, mirror, mobile and curtains yesterday (after he mowed the lawn and all he wanted to do was sit down and drink a beer. I had other ideas 🙂 ). So hopefully, I’ll have a post with pictures with finished products soon!