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You are here: Home / Archives for pizza

pizza

Four Cheese Margherita Personal Pizza

January 21, 2015 By Joi Sigers

Four Cheese Kontos Pizza Recipe
The delicious looking pizza shown here was created on a Kontos Food’s Pizza Parlor Crust – which is not gluten free, of course. However, those of us who have to eat gluten free can certainly follow the same recipe and approach, simply replacing the gorgeous Kontos pizza crust with a safe, gluten free option.

For those of you (smarty pants!) who can enjoy traditional pizza crust, be sure to click over to Kontos to check out their food products, where they’re available, and… last, but certainly not least… tons of other recipes.

Margherita Pizza Recipe from Kontos

1 7-Inch Kontos Foods’ Pizza Parlor Crust (optional – grill for 1 min before topping grilled side up)
1/8 Cup Extra Virgin Olive Oil
1/2 Tbsp. Fresh Minced Garlic
8-9 Slices Small Roma Tomatoes
3 Oz. Shredded Whole Milk (Artisan) Mozzarella
2 Oz. Fontina Cheese
1 Oz. Freshly Grated Parmesan Cheese
2 Oz. Feta Cheese (Greek Origin preferred)
4 Fresh basil leaves (washed, dried, and julienne sliced)

With a convection oven, preheat oven to 375 degrees F. With a conventional oven, preheat oven to 400 degrees F. Stir together the olive oil, garlic, salt and tomatoes and let stand for 15 minutes. Brush the Kontos Pizza Parlor Crust with the tomato marinade (leave tomatoes in the bowl). Arrange tomato slices over top. Spread mozzarella and shredded Fontina cheese evenly over top of tomato slices. Top evenly with shredded Parmesan cheese, feta cheese and sliced basil leaves.

Place topped pizza into the oven, directly on rack for crispy crust or on a pan for soft crust.

Convection Oven – Bake for 5-6 minutes.

Conventional Oven – Bake for 6-8 minutes.

Note: Toaster Ovens are ideal for Kontos Foods Pizza Parlor Crusts!

Recipe and Photo Credit: Kontos

Filed Under: Game Day, Pizza Recipes Tagged With: Margherita Pizza Recipe, pizza

Pizza Peel and Pizza Baking Stone from Cooking.com

February 6, 2011 By Joi Sigers

Epicurean Cutting Surfaces 21x14-in. Pizza Peel Series Pizza Peel

After reading (and loving) Thursday Night Pizza by Father Dominic Garramone, it has become quite apparent that I need a Pizza Peel!   It’s one of the things all serious pizza lovers must have, and if I don’t fit that description, no one does.

I also need to find a new pizza baking stone. I had one and swore by it but it got broken during one of our moves. Pizza stones make a big difference when you’re baking pizza – suffice to say the crust responds beautifully.

The pizza peel shown at the top is the Epicurean Cutting Surfaces 21×14-in. Pizza Peel Series Pizza Peel. It’s from one of my favorite websites, Cooking.com. The hole at the end makes it allows for easy hanging. Love that!

I browsed around Cooking.com for a pizza stone (after locating the pizza peel) and lo and behold look what I found. A Kitchen Supply Co. 14×16-in. Baking/Pizza Stone and Peel Set. They read my pizza-loving mind.

Kitchen Supply Co. 14x16-in. Baking/Pizza Stone and Peel Set

Sigh. Is it any wonder I love this website so?

Filed Under: Kitchen Gadgets, Kitchen Tools, Pizza Recipes Tagged With: baking tools, cooking tools, Kitchen Gadgets, pizza

Calling All Pizza Lovers for Thursday Night Pizza with Father Dominic!

January 31, 2011 By Joi Sigers

How does Thursday Night Pizza sound? If you’re like me, it doesn’t sound nearly as good as Every Night Pizza. Seriously, I come from a long line of pizza fanatics and my daughters are continuing the tradition admirably. In fact, one of my daughter’s friends (Chris) nearly puts my pizza pursuits to shame.

Nearly. In the end, he has met the true mistress of pizza. However, the boy is the very definition of competition.

Actually Thursday Night Pizza isn’t a suggestion for WHEN to have pizza. It’s a tutorial in HOW to have pizza.

A Little About the Book:
After twenty years of testing recipes on his fellow monks, Father Dominic of public television s Breaking Bread offers a surprising variety of pizza recipes sure to please every palate. With his customary detailed and easy-to-follow directions, Father Dom shows you how to make the perfect crust (the real key to first-rate pizza), flavorful homemade sauces, and savory toppings. You ll discover a delicious reduced-fat sausage that is both easy and economical, the way to avoid soggy crusts, and a magic trick to have warm, crusty bread waiting for your breakfast the morning after pizza night. Recipes include six different doughs, seven sauces, and dozens of pizzas like Pesto and Prosciutto Pizza, Muffaletta Pizza, The Denver Diner Special, Mediterranean Vegetable Pizza, Pizza Diavolo, and Fig and Papaya Dessert Pizza.

I was sent this cookbook to review on my food blog and am more than thrilled to do so.  I love few things more than letting you (my fellow foodies) know about outstanding kitchen gadgets, recipes, and cookbooks.  This one’s a total winner.

Father Dominic Garramone was host of the popular PBS show “Breaking Bread With Father Dominic,” which aired from 1999 through 2002.  He honed his considerable pizza skills by experimenting on his brethren for their Thursday night meals (hence the name).  He loved to challenge himself to come up with creative new recipes, unexpected ingredients, and delicious ways to dress up pizza.

No doubt the brethren loved it at least as much as Father Dom!

Thursday Night Pizza is wonderfully written and is a real delight to read.  Father Dom’s sense of humor leaves you wishing he wrote more books!  Honestly, the introduction, the Pizza Basics section and the many personal “notes” throughout are as enjoyable as the recipes, themselves.  Father Dominic obviously has been gifted with many more talents than those found in the kitchen.

Pizza Recipes

The pizza recipes in Thursday Night Pizza are creative works of genius – each one leaves your mouth watering and your stomach making urgent demands.  Each time I jotted down ingredients for the first pizza I wanted to make from the book, I’d turn the page and find another one begging to be made asap!  All I can say is thank God I have a treadmill.

One thing’s for certain, I’ll never buy store bought crust again!

Below are just a few of the pizza recipes you’ll find in Thursday Night Pizza:

  • Asparagus Mornay Pizza
  • Italian Beef Pizza
  • Pizza Diavolo
  • Four Cheese Tomato-Top Pizza
  • Broccoli Chicken Pizza
  • Pizza Margherita
  • Seafood Pizza
  • Spinach Pesto Pizza
  • Apple Pie Pizza (YUM!)
  • And many more

Possibly the best section of the cookbook is the section devoted entirely to crusts and sauces.  You’re given quite a few different crust and sauce recipes – and you thought there was just one crust and one sauce recipe!  Okay, so did I.

Trust this pizza fanatic, you’ll want to order your copy today… as in right this minute: Thursday Night Pizza

More Greatness from Father Dominic Garramone:

Filed Under: Cookbook Reviews, Pizza Recipes, TV Tagged With: Cookbook Reviews, pizza, pizza recipes

Tuna Pizza Recipe from StarKist

August 30, 2010 By Joi Sigers

1 pouch (6.4oz.) StarKist® Chunk Light Tuna in Oil
1 large prepared pizza crust
2 tbsp.olive oil
1 garlic clove, minced
1 jar (6 oz) marinated artichoke hearts
1/2 red bell pepper, sliced
1/2 red onion, sliced
1 cup Feta cheese, crumbled
1/4 cup fresh basil, chopped (or 1 Tablespoon dried basil)

Directions:
1. Preheat oven to 450 °F.
2. Place pizza crust on baking sheet.
3. Heat olive oil in small skillet over medium heat. Add garlic and sauté 30 seconds (do not burn).
4. Spread sautéed garlic oil over pizza crust. Spread flaked tuna over crust evenly. Top with red peppers, artichokes, red onion and feta cheese. Sprinkle with basil.
5. Bake 8 – 10 minutes. Cut into wedges and serve.

When I was in high school, my mom asked me one Saturday what I wanted her to fix for lunch.  Like most typical American teenagers, one of the first things that sprang to mind was PIZZA.  So, while I lost myself in Gilligan reruns, she clanged and banged in the kitchen until something smelled amazing.  When she brought our plates into the living room, she told me that she’d used StarKist tuna as a topping on one of the pizzas and (my favorite pizza topping) green olives on the other.

Making what must have been an outstanding face, I told her I hoped she’d brought me a couple of slices of the one with olives only.   She smiled and said there was one slice of each on my plate.

Parents.

I remember thinking she’d finally gone completely around the bin but I thought it best to humor her.  Surprisingly, the tuna pizza was freaking amazing.  Of course, back then it would have been “Like, totally cool!”

Give the recipe above a try as soon as you possibly can.  Tuna on pizza is something that you have to try to truly appreciate.  It’s wonderful!  Plus, the pizza above is healthy as well – you have to love that.

With or without green olives and Gilligan.

Filed Under: Health and Fitness, Pizza Recipes, Summertime Favorites, Winter Favorites Tagged With: pizza, pizza recipes

Original Super Bowl Recipes Courtesy of the Amazing Avocado!

January 31, 2010 By Joi Sigers

I can’t even tell you how much I love avocados.  I’ve tried before and felt that I came up short, so I figure why even try?  Suffice to say, I could eat two every single day for the rest of my life and want more.  I use them in guacamole (of course), on paninis, in tossed salads, in pasta salads, on pizza, in tacos, in fajitas, and I’ve even put them into scrambled eggs before.

I also love to slice them, remove the pit, and sprinkle a little fresh lemon juice inside.  Then I toss a little finely chopped tomato with a little olive oil and salt and glob the tomato mixture onto the avocado.  If I have fresh cilantro on hand, I sprinkle some on top.  Then I have a party in my mouth.  Naturally, I also simply slice them and eat them quite often as well.

A year or so ago, while reading a favorite cookbook, Nigella Express, I came across this quote from the beautiful author:  “I eat an enormous amount of avocados…. (I remember reading) when I was really quite young, just in my teens, that the dogs that lived in avocado orchards always had shiny, glossy coats because of all the windfall fruit they snaffled up daily.  That image has stuck with me, and it is such an appealing one.  I always have it in mind as I prepare myself an avocado, which is often.”

Ever since reading that quote, I picture Nigella’s gorgeous hair when I cut open an avocado!

Below you’ll find a wealth of Avocado information – how to pick an avocado, how to cut an avocado, how to prepare an avocado, the nutritional values of avocados, a guacamole recipe, and a Chicken and Avocado Pizza recipe.  Have mercy!   The avocado recipes below (as well as the ones linked to at the end of this Mega Avocado Post) can give you the power to have the best Superbowl Snacks on the block when the Colts and the Saints fight it out for the big one.  This has nothing to do with avocados or even cooking, but for the first time EVER, I honestly don’t care which team wins this year – I like them about the same.  Peyton Manning is a class act and the Colts are a classy organization -what’s not to like about them?  At the same time, the Saints are a lot of fun to watch and they’ve really built their program up to a position of dominance.  It’d be great to see them rewarded for all their hard work.

I guess I’ll just sit back and enjoy the game, almost as much as the snacks!

Guacamole Monster Dip Recipe

1 fully ripened Avocado from Mexico – halved, pitted and diced
1 teaspoon salt
1/2 teaspoon wasabi
1 cup plain thick Greek-style yogurt
1/2 teaspoon minced garlic
1 teaspoon finely minced ginger
1 tablespoon fresh lime juice

  1. In bowl, combine avocado, yogurt, ginger, salt, wasabi, garlic, and lime juice; stir until well mixed.
  2. Cover and chill until ready to serve.
  3. Garnish with chopped chives, if desired.
  4. Serve as a dip with chips or vegetables or topping for iceberg lettuce wedges or romaine hearts.

Preparation time is about 5 minutes. Yields about 1-1/2 cups.

Chicken and Avocado Pizza Recipe

California-style pizza, ready to enjoy in less than 15 minutes | Serves 2-4

1 12-inch Boboli ready-made pizza crust
1/2 cup pizza sauce
1/4 teaspoon chipotle Tabasco
1 cup cooked shredded chicken
3/4 cup shredded mozzarella cheese
1 fully ripened Avocado from Mexico, halved pitted, peeled and sliced

-Heat oven to 425°F. Place pizza crust on a baking sheet; bake crust 7 minutes.
-In small bowl, combine pizza sauce and Tabasco.
-Spread pizza with sauce; top with chicken, Avocado and cheese.
-Bake until crust is crisp on the bottom, 4 to 6 minutes longer. Yields 8 slices.

Nutritional Information for Avocados:

  • One-fifth of a medium avocado (3 slices), or about one ounce, has only 50 calories.
  • Avocados contribute nearly 20 vitamins, minerals and phytonutrients, including 4% of the recommended Daily Value (DV) for vitamin E, 4% vitamin C, 8% folate, 4% fiber, 2% iron, 4% potassium, with 81 micrograms of lutein and 19 micrograms of beta-carotene.
  • Avocados contribute good fats to one’s diet, providing 3 grams monounsaturated fat and 0.5 polyunsaturated grams fat per 1 oz. serving.
  • Avocados have a favorable unsaturated-to-saturated fat ratio of 3.5 grams to 0.5 grams, making them a great substitute for foods rich in saturated fats.
  • Avocados can help consumers meet the dietary guidelines of the American Heart Association (AHA), which are to eat a diet that is low to moderate in fat. According to the AHA, mono and polyunsaturated fats, when consumed in moderation and eaten in place of saturated or trans fats, can help reduce blood cholesterol levels and decrease risk for heart disease.
  • Avocados are cholesterol- and sodium-free, and more than 50 percent of the fruit’s fat content comes from monounsaturated fats. The avocado is virtually the only fruit that has monounsaturated fat.
  • Avocados act as a “nutrient booster” by enabling the body to absorb more fat-soluble nutrients, such as alpha- and beta-carotene as well as lutein, in foods that are eaten with the fruit.
  • Avocados contain 76 milligrams beta-sitosterol in a 3-oz serving of avocado. Beta-sitosterol is a natural plant sterol which may help maintain healthy cholesterol levels.
  • Avocados contain 81 micrograms of the carotenoid lutein in a 1 oz. serving, which some studies suggest may help maintain healthy eyes.

How to Choose the Perfect Avocado from Mexico

(Or, How to recognize your Hass!)

  • Avocados from Mexico are available year round. You can spot a ripe Hass Avocado from Mexico by its green-black pebbly textured skin.
  • Look for the “Avocados from Mexico” sticker
  • It appears on only the finest Avocados imported from Mexico.
  • Hass has heft
  • When you hold the Avocado, it should feel heavy for its size and have no mushy spots.

Get it ripe
Avocados mature on the tree, but they soften and develop their fullest flavor after picking. You can count on a firm green Avocado to ripen within three to four days. If the skin is a mottled color – green with black patches – it will be ready for use in a shorter time, two to three days.

Need your Avocado now?
If you need Avocados to use right away, look for fruit whose skin has turned dark green or black. The Avocado should yield to gentle pressure from a thumb.

Avocado Ripening and Storage Information

How to tell if your Avocado is ripe
To determine if your Avocado from Mexico is ripe, gently press on the bottom with your finger; ripe Avocados will feel slightly soft. And when shopping for and storing Avocados, use this guide:

Storing ripe Avocados
Avocados at stages 2 – 4 can be stored at room temperature in an area with good circulation to continue their ripening. For speedier ripening, keep Avocados in a closed paper bag. To slow down ripening, refrigerate them until a few days before use.
Avocados at stages 4 – 5 can be stored in your refrigerator (36º to 40º F) for up to one week. When saving part of an Avocado for later use, cover the exposed flesh with plastic wrap to slow oxidation.

How to Cut and Prepare an Avocado

Cut
Using a sharp knife, cut into the Avocado straight down, longitudinally (from top to bottom) until you hit the pit.
Twist
Take the Avocado and twist it until it separates into two halves, one of which will contain the pit.
Hit
Carefully strike the pit with your knife. Using a twisting motion, use the knife’s leverage to loosen and dislodge the pit.
Spoon
With a spoon, gently scoop away the Avocado’s flesh from the outer skin.
Enjoy
Your Avocado is now ready to make your appetizer or entrée a work of culinary art.

Ways to Serve Avocados

Avocados are most commonly used to make guacamole, but they are so versatile and can be incorporated into many other dishes like main entrees,, salads, dips, desserts, and sandwiches.

Avocados substituted as a spread in place of many other popular foods may help reduce dietary intake of calories, fat, saturated fat, sodium and cholesterol.

Images, recipes, and information are courtesy of  www.theamazingavocado.com.  Visit their site  for hundreds of recipes.  I just found one for Fish Tacos that I’ll be trying this week (I’d make it tonight  if I didn’t already have a huge pot of Great Northern beans, potatoes, and ham cooking!).   Another favorite is the Portabella Burgers with Avocado Spread.  I’ve linked you to the page containing these recipes – be sure to browse around for more.  That’s where I’m headed!

Filed Under: Appetizers, Chicken Recipes, Dips and Sauces, Food Reviews, Game Day, Health and Fitness, Nigella Lawson, Pizza Recipes, South Of the Border, Tailgating Tagged With: Avocados, Chicken Recipes, guacamole, pizza

Four Cheese Pizza

January 15, 2009 By Joi Sigers

Four Cheese Pizza

Four Cheese Pizza

Servings: 6

1/2 cup Hood® Cottage Cheese
1/4 cup Parmesan cheese, finely grated
1/4 cup Romano cheese, finely grated
1 Tbsp each chopped fresh oregano, parsley and basil
2 Tbsp olive oil
1 11-inch pre-baked thin crust pizza shell
1/4 cup plum tomatoes, chopped
Freshly ground black pepper to taste
1/4 cup reduced fat shredded mozzarella cheese

· Preheat oven to 450°F.
· In a medium bowl combine the first three cheeses with the fresh herbs; mix well and set aside.
· Lightly brush the olive oil over the crust.
· With a teaspoon, drop the cheese mixture evenly over the crust, then scatter the tomatoes over the cheese.
· Season with pepper to taste and top with the mozzarella.
· Bake 15 to 20 minutes. Let rest five minutes or more before cutting.

Sounds utterly delicious! The recipe above and the three that will follow use the delicious Hood Cottage Cheese. Hood Cottage Cheese is also Heavenly when served in a bowl with slices of peaches, pears, or cherry tomatoes – any of the three are wonderfully healthy.

Filed Under: Pizza Recipes, Recipes, Tailgating Tagged With: pizza, pizza recipe

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Welcome to the Get Cooking Food Blog

My name is Joi (“Joy”) and Get Cooking is where I celebrate some of my greatest passions: Recipes, kitchen gadgets, gluten free food reviews, gluten free recipes, pig collectibles, chocolate, cookbooks, and coffee.

Lots of coffee…


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