Ladenia 

(Greek Pizza-Like Pie, 

Topped with Tomato & Onions; 

from Milos & Kimolos, Greece, in the Cyclades)

The recipe is from Diane Kochilas. Although I couldn't get my version to look just like hers, as the dough rose quite high, it was still yummy. The onions and tomato are cooked a bit on the stovetop first, before topping the dough and finishing in the oven. I found that the leftovers reheated nicely in the toaster oven. It's a winner! 

Diane Kochilas Website, Ladenia: Vegan Pizza-Style Flatbread from the Cyclades

Pizza with Homemade Dough, 

& Store-bought Toppings: 

Pizza Sauce & Fresh Mozzarella

Baking Day: Pizza! I had some fresh mozzarella cheese that needed to be used, and what better way, than on a pizza? I realized it had been a while since I'd made any, so it was definitely time. Pizza dough seems very "forgiving" of any mistakes, especially as it doesn't need to rise very much, and doesn't require much kneading. That makes it fun to bake and to try different toppings. This was the first time for fresh mozzarella, and it was a success. 

Sweet Pizza Bites

These were based on the Kouzounas Kitchen recipe for Sweet & Savory Pizza Bites. These are topped with her own Lavender Sugar (which also has vanilla?). The combination was heavenly.  I "baked" these on a griddle, but maybe next time, I'll bake them in the oven, instead. Oh, and I should try them savory, with pizza sauce. I did find that leftovers were in less-than-optimal condition after a couple days in the fridge. Next time, I think I'd just freeze the leftovers; they probably thaw quickly, anyway. I was glad to finally have a chance to try these out! 

Kouzounas Kitchen Website, Sweet & Savory Pizza Bites

Pizza 

with Puli Gozzo [Gotsu?] Topping

(South Indian Tomato & Eggplant Sauce) 

I think this pizza actually looked better after I cut it, but by then, I just wanted to have some and not take a pic.

Deep-Dish Pizza with Sliced Tomatoes

There's also a little store-bought pizza sauce under the tomatoes, but as it was just a little bit (end of the jar!😉), it "melted" into the dough. For the dough (based on that of @markbittman ), I used 3 cups flour, 2 tsp salt, 2-4 tsp olive oil, 2 tsp active-dry yeast, and water. I like to make pizza by hand, as I don't have to knead it very much anyway, and it doesn't need to rise very much. (A loaf of bread is a different story! 😄) I baked it at 425 F for about 25 minutes.

If you don't make homemade pizza because you don't think it'll turn out well, try it some time. Don't worry about if the crust is thin enough (unless that's your preference), or if it's perfectly baked like the pizzeria, or if you don't have a pizza stone ... or about anything else. If you want to try making homemade pizza, then make it as you like and are able. If it tastes okay, even if its not as you'd hoped, you then have more experience in order to make the next one more like your ideal.

Pizza

The Pizza was topped with store-bought sauce & homemade Paneer (Indian cheese). This is the Paneer I referred to, in my last post. I used 3 cups of a p flour, 2 tsp active-dry yeast, 2 tsp salt, 2 Tbsp olive oil, and about a cup of warm water, for the dough, which was enough for 2 small-medium-ish pizzas of the size you see here. I baked the crust, with the sauce, at 475 F, for about 13 minutes; took it from the oven, and topped it with the Paneer; and then returned it to the oven to bake for a few more minutes. Although I really like the smell of pizzas from out of the house -- too rich, with oil and cheese, for me to actually eat them -- I also really enjoy my own homemade pizzas.  I think that when I reheat the leftovers in the toaster oven, I may add some extra pizza sauce. 

Ricotta Pizza

The other day, I felt like having pizza. Then, I thought, Why not top it with some of the ricotta in the fridge? (I don't usually eat ricotta, so this was new to me.) I topped the pizza dough with some ricotta, and baked it until the crust was done. I wasn't sure if it was odd or not, but I liked it. However, I often topped leftovers with a little pizza sauce before putting them in the toaster oven, and then sometimes also topped them with a little more ricotta after the pizza was reheated. After trying all these different ways of having ricotta on pizza, I decided that next time, I would bake the crust more first, and then add the ricotta. However, this was a pretty good result, for an experiment! 

Sfiha or Lahma Bi Ajeen

This is basically a Middle Eastern mini-pizza. It's usually made with meat, but here features the leftover Veggie Keema (made from veggie crumbles), seen in my most recent post. (You can check that out if you want details on the Veggie Keema.) The dough here is from Claudia Roden in The New Book of Middle Eastern Food. When I was thinking of what to do with the rest of the Veggie Keema, I kept thinking, "Sfiha. Sfiha. Sfiha." So that's what I made! 😉 Good choice. 

Pizza

Throwback to March 2015: Pizza! Where's the missing slice? See 2nd photo. 😉😄

Paniyaram-Papadum Upma Bread Pizza

This is the last in what has apparently become a series, "How to Use Up Leftover Paniyaram." (You can check out recent posts for details about Paniyaram, if you like.) Yesterday's post showed Paniyaram and Papadum, broken up and cooked with spices to make an Upma. The day after that photo, I decided to go a step further: I spread some store-bought pasta sauce on toast, before topping it with the Upma, and popping it all in the microwave. Then, I sprinkled over it, some Bhujia Sev (crispy fried noodles made from legume flour). Afterwards, I cut it into bite-size pieces. Another odd experiment, that turned out fairly tasty. It's amazing how many kinds of leftovers can be turned into sandwiches and pizza!

Cheeseless Pizza

Throwback to: Cheeseless Pizza from last October. The dough was homemade, most likely focaccia/pizza dough from Mark Bittman's How to Cook Everything Vegetarian. As I can't eat much cheese, sometimes I'll make such a pizza. This is good for a light meal or snack. That's why there are only 3 pieces pictured: I ate one first!

Manaqish bil-Za'tar (Thyme "Pizza") 

This bread is popular for breakfast in Lebanon, according to the recipe from Anissa Helou in Savory Baking from the Mediterranean. It is a pita bread dough (Khobz Arabi), topped with a blend of olive oil and a dried herb mixture. Although this doesn't look like many of the photos I see on Instagram of the same bread, it puffed up in the hot oven and turned out to be very light. I was very satisfied with my first attempt at Manaqish. Yay! 

Anisssa Helou Facebook

Eggplant "Pizza" (Patlicanli Pide)

This is a Turkish recipe from Anissa Helou's Savory Baking from the Mediterranean. The dough is very simple and easy to make, according to this method, and I had some eggplant topping already cooked and frozen. It's better for me if eggplant is blended with a food processor, so that's what I did this time. This eggplant is very delicious by itself, and of course, as a pizza topping, it's even better! Very yummy and satisfying.

Baida Roti (Egg Paratha)-style Pizza 

I had 2 slices left of the Pizza with Fresh Tomato Slices (No Sauce) (Feb. 10 photo), and wanted to eat it with some egg, for protein. (Normally, I might make a cheese-less pizza, and then add a little cheese when I reheat it in the toaster oven.) I remembered the scrumptious-looking Egg Parathas that @thegutlessfoodie on Instagram makes for breakfast sometimes, and thought that was ideal.

So, I scrambled an egg well, in a bowl, and then poured it into a frying pan heated with a little olive oil. I then placed the pieces of pizza, upside-down, in the egg, until that side of the egg was done. I may also have turned it over after that; not quite sure. I cut the egg into 3 about-equal portions (one each with its pizza, and the last one, I ate with a slice of the other pizza I'd made (Feb. 2nd photo)). Wow, I really like that method! Wonder what else it works with? Hopefully, I'll be able to try it some time with actual parathas! 

The Gutless Foodie Facebook 

@theGutlessFoodie Instagram, 31 Dec. 2016 

@theGutlessFoodie Instagram, 10 Feb. 2017

Pizza with Tomato Slices

This was the 2nd of 2 pizzas that I made the other day, topped with sliced fresh tomatoes. This one just had the tomatoes, no sauce. It's light, so great for a snack. In honor of #nationalpizzaday.

Pizza with Fresh Sliced Tomatoes & Tomato Sauce

I've thought for a while that it might be nice to try topping pizza with sliced tomatoes, instead of just sauce. When I found some nice tomatoes on sale at the store the other day, I decided it was time to try it out. I baked the pizza at 450 F for about 24 minutes. I really enjoyed the result! The next day, when I reheated a piece in the toaster oven, I topped it with some mozzarella cheese. Yummy both ways! 

Pizza with Egg

I've seen at least two pizzas of this kind recently, on YouTube and Instagram, and it sounded intriguing. So yesterday, when I decided to make pizza for the first time in months, I decided to make one of the two, into an egg pizza. Notice the absence in the photo of the fourth piece of pizza - that's because I ate it before I could take a picture! Now that I've seen the recipe for Asparagus & Egg Pizza on the blog of the Last Cookie.ca, I've realized that next time, it might be helpful to bake the pizza a bit first, before adding the egg. No matter, it worked out fairly well this time, too!

The Last Cookie.ca Website, Asparagus & Egg Pizza

Microwave Mug Pizza

This recipe is from Gemma Stafford's Bigger Bolder Baking on YouTube. Very simple to make. The first time, I gobbled it up before I could take a picture! Highly recommended. Hope to some day be able to make mine look more like hers. Guess I'll just have to practice! 

Bigger Bolder Baking Facebook

Bigger Bolder Baking YouTube, Mug Pizza

Bigger Bolder Baking Website, Mug Pizza

Eggplant "Pizza" (Patlicanli Pide)

This is a Turkish recipe from Anissa Helou 's Savory Baking from the Mediterranean. The dough is very simple to make (and when I'm too tired to make the eggplant part of the recipe, I have sometimes topped the pizzas with leftover baingan bharta = Indian mashed eggplant dish). This time, I tried to follow the recipe, with the third eggplant bought at the store the other day.

Pizza a Caballo, or Farinata with Pizza 

Pizza a caballo ("pizza on horseback"), or a slice of fainá on a slice of pizza. Fainá is the name for farinata in Argentina, where they eat this dish. I first made farinata, a baked chickpea flour pancake, recently, and wasn't sure if I got it right. When I Googled it, I learned about the combination. For the pizza, I used potato focaccia topped with some pizza sauce and toasted. No cheese, so this version is vegan.