Marsala Sausage & Arugula Pizza

There’s a brilliant little restaurant in Phoenix, AZ called Pizzeria Bianco.  It’s the perfect date restaurant – someone took me on a fabulous date here and I still compare most dates to it.  We started next door at Bar Bianco and enjoyed a delicious cheese plate with wine.  When our table was ready, we moseyed over to one of the most magnificent dinners I’ve ever experienced.  And guess what we ate!  Pizza!

Not just any pizza though.  The Biancoverde.  You may have heard of it on Food Network.  Yes, it’s THAT good.  Ricotta, Mozzarella, Arugula.  MmmmHmmm.

Thanks for the great date, M.

The following recipe is my humble version, inspired by the astounding original. This pizza is crunchy, savory and satisfying with a hint of fresh pepper from the arugula. 

Marsala Sausage & Arugula Pizza

Italian Sausage (I like mine in chunks, but it’s up to you)

½ C. Marsala Wine

1 pizza crust (I used Tyler Florence’s Recipe)

Mozzarella cheese

Olive oil

Salt & Pepper

Arugula (found near the herbs in your grocery store)

In a medium skillet, brown up some Italian sausage.  When it’s gained a bit of crunch, add the Marsala wine.  Let it reduce and caramelize.  When most of the liquid has been absorbed by the sausage, remove from the heat and set aside. 

Preheat the oven to 450. 

Roll out your pizza dough and drizzle with olive oil and salt and pepper.  Sprinkle with mozzarella cheese and Marsala sausage.  Bake until the cheese has begun to brown.  Remove from the oven and let cool for a minute or two.  Cut into your favorite shapes. 

Top the pizza with arugula. 

Election Day 2012 :: Apex Pizza

Well, the day is finally here!  Another auspicious moment for the history of the United States.  Without getting too “politicky,” I’ll just say that I hope you have done solid research, thought long and hard about your own well-being and that of each person you see throughout the course of your day, and that you will confidently cast your vote.  It’s the smallest and most powerful contribution you can make this year, and it endows you with an opinion, good or bad, throughout the next 4 years.  Don’t forget, procrastinate, dawdle or defer – go vote now, and then eat well!

Tonight, I’ll be enjoying a smorgasbord of pizza in front of the live election broadcast, wine in one hand and crayons in the other hand.  The wine is to deal with the inevitable bloodshot states and the crayons are to color my map of the USA blue or red (but hopefully blue) as the votes come in.  My friend Melanie introduced me to this Election Day activity and I’m ever grateful. 

As for the pizza, today we’re straying from the regular pepperoni and red sauce. This pizza is truly the apex of pizzas, with a complex combination of flavors that come together harmoniously.  From the artichoke pesto sauce to the bold and colorful toppings, you will LOVE it!  Inspired by a pizza that used to be served at the Beaver Street Brewery in Flagstaff, this pizza will rock and comfort your world. 

Here’s to America’s bright future!  I'll see you on the other side...

Apex Pizza

Naan

For the artichoke pesto:

1 C. Artichoke hearts, drained

1/2 C. Parsley

½ C. Parmesan cheese

Olive oil

Salt and pepper

Toppings:

Red pepper

Yellow pepper

Salami

Feta cheese

Mozzarella & Parmesan cheese

Preheat the oven to 350. 

In a small food processor, combine the artichoke hearts, parsley and Parmesan.  Drizzle in olive oil slowly until you have a slightly wet paste.  Add salt and pepper to taste. 

Spread a heaping tablespoon of the artichoke pesto on the Naan and top with the other ingredients.  Cook until the cheese has melted and the naan is golden brown, about 7 minutes.  

BBQ Hawaiian Pizza

I love using Naan instead of regular pizza dough.  There is something very satisfying about the way the crust is chewy and crunchy all at once.  I found a similar pizza at a hole-in-the-wall joint in Anaheim, California on a college conference trip and couldn’t resist making it at home.  This mix of BBQ sauce, chicken and pineapple comes together to create a harmonious explosion of flavor that you'll want more of right away. 

4 slices bacon

1 medium onion, chopped

2 grilled chicken breasts

Pineapple, in chunks, drained

BBQ sauce

Mozzarella cheese

Naan

In a skillet, cook bacon until very crispy.  Remove from skillet and drain.  Remove most of the bacon grease, leaving about 1 tablespoon.  Add onion to skillet and cook until caramelized.  Remove and set aside.  Cut the chicken into 1/4" slices.  Set aside.

Preheat oven to 400 degrees. 

Drizzle barbecue sauce on top of each piece of naan and spread to cover the bread.  Cover the barbecue sauce with mozzarella cheese.  Top with grilled chicken, caramelized onions, pineapple and bacon.  Bake in the oven until cheese is golden brown.