Special of the Day: Patchwork Pizza Party

23 Oct Special of the Day: Patchwork Pizza Party

Patchwork Pizza Party

Make one, tackle two, or go for all four flavor combinations patched together into one people-pleasing pizza in this week’s Special of the Day. Whether you’re craving spicy seafood, pesto chicken, pears with blue cheese and walnuts or thinly sliced seasonal tomatoes, fresh mozzarella and basil, this pie has got you covered.

Mix up the dough in no time in the morning, pop it in the refrigerator on your way out the door to slowly rise while you are away for the day at work or at play. When you get home, roll out the dough, prepare the blank canvas and let the creating begin!

The pizza crust recipe makes enough for one large patchwork pizza and two smaller personal size pizzas in case you have some kids in the house who want to make a pizza with toppings of their own.

It’s a perfect excuse for an impromptu get-together. Invite friends over to share a glass of wine while together you make the masterpiece. Have fun with this week’s Special of the Day: Patchwork Pizza Party with Spicy Tarragon Shrimp, Blue Cheese, Pear and Walnut, Pesto Chicken and Marguerita toppings.  Happy creating!

Recipes and food photography by Sydne George.

Slices of Patchwork Pizza

Pizza Crust

1 and 1/3 cup warm water

1 tsp. honey

2 ½ tsp. yeast

3 cups flour

½ tsp. salt

¼ cup olive oil

Add warm water to small glass mixing bowl, Stir in honey and sprinkle yeast on top. Stir yeast into water to dissolve and let proof until puffy.

While yeast is proofing, add remaining pizza crust ingredients to bowl of electric mixer fitted with dough hook (or mix with hands in mixing bowl). Add yeast and mix until dough comes together in a ball. Cover with plastic wrap and refrigerate until ready to make pizza.

When ready to assemble pizza, preheat oven to 425 degrees with oven rack positioned in the middle of the oven.

Reserve ¼ of the dough for two smaller personal pizzas and set aside. Roll remaining pizza dough out on lightly floured work surface to make 10 inch x 14 inch rectangle (or one that will fit on the baking sheet you are using.) Make a thin rope of pizza dough and use it to divide the crust into four equal sections, pressing it into the crust to adhere, to top with the four toppings below.

Spicy Tarragon Shrimp

2 tbsp. butter

1 clove garlic, minced

5 large shrimp, peeled and deveined

1 tsp. tarragon

2 tbsp. heavy cream

1/8 tsp. cayenne

Dash salt

2-3 tbsp. parmesan cheese, grated

Heat medium sauté pan over medium high heat. Add butter and let melt. Add garlic and sauté briefly. Add shrimp, tarragon and cream and simmer briefly until slightly thickened. Shrimp will turn pink when they are done. Do not overcook. Add cayenne and salt. Remove from heat and let cool.

Top one fourth of pizza crust with Spicy Tarragon Shrimp. Sprinkle with parmesan cheese.

Pesto Chicken

2 tbsp. butter

1 chicken breast, pounded thin

Garlic powder

Salt

Freshly ground pepper

¼ cup prepared pesto

2-3 tbsp. parmesan cheese, grated

Heat medium sauté pan over medium high heat. Add butter and let melt. Add chicken breast and season with garlic powder, salt and pepper. Cook about 3 minutes or until lightly browned and turn. Season other side of chicken with garlic powder, salt and pepper and continue cooking until golden brown on other side and cooked through, about another 3-4 minutes. Remove from pan and let rest.

When chicken is cool, slice into thin slices. Spread about half of the pesto over ¼ of the crust to cover section and top with chicken slices. Spread remaining pesto over the chicken and top with parmesan cheese.

Margherita Pizza

2 tbsp. sundried tomato paste

2 tbsp. olive oil

1 medium heirloom tomato, sliced into thin slices

¼ cup fresh mozzarella, thinly sliced

Fresh basil leaves

Salt

Spread tomato paste over ¼ of the pizza crust. Arrange tomato slices and mozzarella slices on top. Drizzle with olive oil and sprinkle with salt. (Garnish with fresh basil leaves after the pizza is baked.)

Pear, Walnut and Blue Cheese Pizza

2 tbsp. olive oil

½ ripe pear, sliced into thin slices

3 tbsp. walnuts, chopped

3 tbsp. blue cheese crumbles

Brush ¼ of pizza with olive oil. Arrange pear slices on top and sprinkle with walnuts and blue cheese.

When all sections are assembled, brush crust with olive oil, transfer to baking sheet with a pizza peel and bake in preheated oven until crust is golden brown and cheese is melted, 10-12  minutes or more depending on the size of your pizza.

Sydne George is a food journalist specializing in recipe development, food writing and food photography. She can be reached at sydnegeorge@hotmail.com . Sydne’s recipes from “Special of the Day” are archived at http://sydnegeorge.com/blog/.

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