We don’t know about you, but as soon as the weather starts to change, we start craving pot roast, casseroles, and other dishes that really stick to the ribs. The trouble is that most of those meals require hours of slow cooking, and we’re usually too short on time.
So how can you prepare a hearty supper that satisfies your fall cravings but doesn’t take hours to make? With a pizza, of course.
The right pizza toppings can create a one-dish wonder that’s perfect for a rainy fall evening in front of the fire. Add a salad and a glass of Chianti and you’re all set.
Sausage Arugula Goat Cheese Pizza
If you love Chicken Cacciatore, try making it as a pizza instead. If you’re using a pre-baked pizza crust, slice a garlic clove and rub it all over the crust. Add some dry red wine to your favorite marinara from a jar, and use that as your pizza sauce.
Sauté some mushrooms, onions, and peppers. Then top your pizza with a little mozzarella cheese, the vegetables, some leftover or rotisserie chicken, kalamata olives, and lots of fresh or dried herbs, especially oregano. Delicious.
Fall is mushroom season and woody Chanterelles make a wonderful gourmet pizza, especially sautéed in a little butter and white wine. Combine them with a nutty cheese like Fontina or Gruyere, pancetta or bacon, and fresh thyme.
For something different, swap out the mushrooms for slices of ripe pear or Granny Smith apple, and add some crumbled Gorgonzola. For an easy appetizer, slice into small squares and serve at your next cocktail party.
If chili is one of your weaknesses, brown ground beef, onions, and garlic with chili powder, cumin, black, and red pepper to taste. Or use a packet of chili seasoning mix. Add a can of crushed tomatoes or tomato sauce and reduce.
Top your pizza crust with the ground beef mixture, then add all your favorite chili ingredients – Cheddar cheese, green onions, and crushed tortilla chips. When it comes out of the oven, drizzle with sour cream.
Caramelized onions are one of the most delicious pizza topping. Their subtle sweetness goes especially well with smoked meats and bacon. They can be overpowered by tomato sauce, so use them on a white pizza with fresh mozzarella and ricotta.
Another popular fall dish is beans and greens – sautéed escarole and cannellini beans. To pizzify
this Northeast favorite, start with Italian sausage, bacon, or pancetta. Render the meat in a large sauté pan, then drain most of the drippings and sauté some minced garlic for about a minute. Add a pound of escarole, arugula, or Swiss chard, and some chicken stock and cook until all the liquid has evaporated.
Spray your crust with olive oil, spread with ricotta cheese, and sprinkle with some freshly grated Parmesan. Squeeze any remaining moisture from the escarole, and top your pizza with the greens. Add drained cannellini beans if you like, and some crushed red pepper flakes. Odd as it seems, it may turn out to be one of your favorite pizza recipes.
{ 1 comment… read it below or add one }
yummmmy…… thanks for your share i’d love to follow u~~~~~~~~