Bread and Baking Lunches — By Ben on 22 April 2008
Pizza Like You’ve Never Had Before!

Last week I came across two great recipes for pizza. Christina of She Runs, She Eats and Amy of We Are Never Full made such appetizing pizzas that I craved pizza the rest of the week. So Friday night, after a long day of spring cleaning, I put my apron on and decided to make some well-deserved and delicious pizza. Since I didn’t start my pizza dough early, I used some puff pastry for the pie instead (and because pizza dough still frightens me). Have you ever made puff pastry pizza? You should really try it sometime.

More than a recipe, this is my way of saying I love pizza and to experiment with new flavors and combinations for it. I am also including this post in the lunches section because it is easy to make (granted your pizza dough is ready) and light (unless you eat 8 slices) and because I had pizza leftovers for lunch next day. This is how I made this crazy pizza:

I first rolled my puff pastry and put it on my pizza dish

Then came the sauce. I added 1/2 cup red wine to Amy’s tomato sauce.

The cheese mix came after that. I mixed 1/2 lb of ricotta cheese, salt, pepper, Italian herbs, 1 egg and fresh parsley.

For the topping I sauted onion, garlic, zucchini (calabacitas), corn kernels and shredded chicken with some salt, pepper, a pinch of oregano and basil. (Adding poblano peppers and epazpote to this makes a great calabacitas dish)

The final touch was Poblano pepper strips on top.

I baked it at 400° F (200° C) for 15 minutes and voila! A crazy Mexican pizza was born.

Watching the Food Network the other day I learned that Ohio is the pizza capital of the nation (there are more pizzerias per capita here than in any other state), but I don’t think Ohio has seen a pizza like this before (lol) But how did it taste? It was pretty good. I love puff pastry pizza, that’s 40 points right there, adding chicken with the calabacitas and poblano gave it another 20 points, the consistency of the ricota cheese 5 points and the wine in the sauce another 15 points. The final score 80 points out of 100. Not bad for a new kid in pizza town. I still need to overcome my fear of pizza dough and make an authentic pizza, but that story shall be told another day.

Buen provecho!

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grew up around food. His family owned a restaurant in Mexico City and he spent a big deal of his childhood helping and learning after school the art of creating delicious dishes from simple ingredients. He created this blog to share his kitchen adventures with the world.

(14) Readers Comments

  1. Ben, in the same way you craved pizza after seeing my post, now I crave pizza after reading your post! “Oh, what a tangled pie we weave…” :)

    I’m definitely going to try pizza with puff pastry. I’ve seen savory tarts using it as a base, so I know it’ll be good.

  2. To me it looks fantastic!!!! I think you deserve the 100 score, Ben! Now I’m the one craving for pizza… aaawwwwhhhg :D

  3. Friday night food at its best……fab food…..

  4. Wow – that pizza looks good! I would never have thought of using puff pastry – a great idea!

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