Tag Archives: pizza

Holiday Pizza Pizzazz

Tonight’s pizza was an interesting combination of ingredients that turned out to be fabulous! It reminded me of Ina Garten’s Sausage Cranberry Stuffing for her Roasted Turkey Roulade.

I started with our homemade white wheat sourdough crust and prebaked that for 5 minutes at 425F. Then I drizzled the crust with some black raspberry vinaigrette (2 parts organic black raspberry jam, 1 part blueberry red wine vinegar, 1 part organic olive oil – whisk together over low heat until evenly combined).

For the toppings, I used cooked, crumbled sausage along with goat cheese,  caramelized onions, thinly sliced granny smith apples, chopped fresh mushrooms, chopped pecans, dried cranberries and fresh cilantro. Then I baked it for another 8-10 minutes at the same temperature, until the crust was golden and the cheese was just beginning to brown. Wow! I will definitely make this again! It was delicious! The crust was thin and crisp, the vinaigrette, cranberries and apples added a nice, sweet tang that paired beautifully with the creamy goat cheese and fresh nuttiness of the pecans. I think I’m craving another piece just writing this post!

What crazy toppings have you put on your pizza that gave it some pizzazz?!

“Compost Pizza”

After a long week, we often try to use our extra fruit and veggies up in creative ways. You’ve seen the Brown Rice Bar (aka Unfried Rice) idea before. Every time we make it, there’s a slightly different combination of ingredients, but it’s always delicious.

This particular week, the ingredients included snow peas, onion, red and green peppers, mushrooms, tomatoes, granny smith apples, carrots, cucumbers, zucchini, avocado, yellow squash, fresh garlic, parsley, cilantro, sauteed shrimp, feta cheese, butter, dried apricots, dried dates, raisins, and peanuts, plus the brown rice, of course.

When we were finished, there was no shrimp left, so I combined all the fresh fruits and vegetables together in one container.

The next night was our weekly dinner group and pizza was on the menu. At first, I wished I had stored all the ingredients in separate containers, but we decided to just throw everything on the pizza and see how it worked. We added green and black olives, as well as pepperoni, to the mix. I was a little leery of putting snow peas and Granny Smith apples on a pizza, but it turned out really delicious!

As we were making it, one of our friends (shout out to Nathan Melsom) said it reminded him of everything we would put in our compost bin, and thus coined the phrase “Compost Pizza,” which will live in infamy in our house. Thanks, Nate.

So, before you throw those leftover chopped veggies and fruit in your compost bin, considering making Compost Pizza! It’s more delicious than it sounds.

What to Do with Leftover Black Beans…

Earlier this week, I posted my friend Gina’s recipe for Black Beans. This made a couple meals of beans and rice for us and we still had a good bit of leftovers. I needed to make my bread. Sourdough starter has to be fed on a regular basis; I like to make bread once a week or every other week. And we normally use 1/3 of the dough to make pizza!

I already had the beans and didn’t feel like making tomato sauce. I also had a half a jar of Publix Greenwise Organic Salsa (with no chips to go with them) and a half a block of queso cheese. Another blessing was our neighbor gave us some freshly milled hard white flour and hard red flour. It’s so cool; you can see the wheat germ in it and everything! (I secretly have a desire to mill my own flour someday, but I’m waiting to splurge on the equipment.)

So, I made some whole wheat sourdough pizza crust, topped it with the prepared black beans, salsa and queso before baking. Then I sprinkled fresh organic parsley and cilantro on when it came out of the oven. It was fantastic!

Recipe: Homemade Pizza Sauce

Homemade Pizza Sauce

by Melissa McKinnon

Our delicious homemade pizza! This one has homemade wheat sourdough crust with pepperoni, bacon, mushrooms, leeks, and real mozzarella!


  • 1 Tbsp. butter and/or 1 Tbsp. olive oil (if you fried up some bacon for your pizza, you could add a teaspoon of the bacon grease for extra flavor)
  • 1 small shallot, minced (I used my garlic press, so it was hidden in the sauce; you could use a quarter of an onion if you don’t have a shallot sitting around)
  • 1 large garlic clove, minced
  • sea salt & freshly cracked pepper, to taste
  • 6 oz. can tomato paste
  • 1/2 – 3/4 c. water (depending on if you like thick or thin sauce)
  • 1 tsp. vegetable bouillon (you could substitute chicken broth for the water and bouillon, if desired)
  • 2 Tbsp. freshly chopped parsley (or 1 tsp. dried parsley leaves)
  • 1 tsp. dried basil leaves (or 1 Tbsp. fresh basil, chopped)
  • 1/4 tsp. dried thyme leaves (or 1 tsp. fresh thyme)
  • 1/4 tsp. dried rosemary (or 1 tsp. fresh rosemary)
  • pinch of sugar


Heat oil and/or butter in saucepan over medium heat. Mince garlic and shallot and sautee. Reduce heat to low and add the rest of the ingredients, heating through and stirring until well combined. Add salt and pepper to taste.

Notes: A pinch of crushed red pepper flakes could also be good if you like a little kick. Play with water and herb amounts until you come up with your perfect combination. I used 1/2 c. water because I like thick sauce.

Serves: one 16″ pizza