<?xml version="1.0" encoding="UTF-8"?><rss version="2.0"
xmlns:content="http://purl.org/rss/1.0/modules/content/"
xmlns:wfw="http://wellformedweb.org/CommentAPI/"
xmlns:dc="http://purl.org/dc/elements/1.1/"
xmlns:atom="http://www.w3.org/2005/Atom"
xmlns:sy="http://purl.org/rss/1.0/modules/syndication/"
xmlns:slash="http://purl.org/rss/1.0/modules/slash/"
>
<channel>
<title>pizza Archives - That Square Plate</title>
<atom:link href="https://www.thatsquareplate.com/tag/pizza/feed/" rel="self" type="application/rss+xml" />
<link>https://www.thatsquareplate.com/tag/pizza/</link>
<description>Making Your Tastebuds Dance Since 2014</description>
<lastBuildDate>Fri, 13 May 2016 01:13:20 +0000</lastBuildDate>
<language>en-US</language>
<sy:updatePeriod>
hourly </sy:updatePeriod>
<sy:updateFrequency>
1 </sy:updateFrequency>
<generator>https://wordpress.org/?v=6.7.2</generator>
<site xmlns="com-wordpress:feed-additions:1">77745879</site> <item>
<title>Every Veggie Pizza with Beet Crust</title>
<link>https://www.thatsquareplate.com/every-veggie-pizza-beet-crust/?utm_source=rss&utm_medium=rss&utm_campaign=every-veggie-pizza-beet-crust</link>
<comments>https://www.thatsquareplate.com/every-veggie-pizza-beet-crust/#comments</comments>
<dc:creator><![CDATA[Whitney]]></dc:creator>
<pubDate>Fri, 13 May 2016 01:13:20 +0000</pubDate>
<category><![CDATA[Featured]]></category>
<category><![CDATA[Main Courses]]></category>
<category><![CDATA[asparagus]]></category>
<category><![CDATA[beets]]></category>
<category><![CDATA[cheese]]></category>
<category><![CDATA[corn]]></category>
<category><![CDATA[feta]]></category>
<category><![CDATA[food blog recipe]]></category>
<category><![CDATA[healthy]]></category>
<category><![CDATA[herbs]]></category>
<category><![CDATA[onion]]></category>
<category><![CDATA[parmesan]]></category>
<category><![CDATA[peppers]]></category>
<category><![CDATA[pizza]]></category>
<category><![CDATA[vegetables]]></category>
<guid isPermaLink="false">http://www.thatsquareplate.com/?p=4884</guid>
<description><![CDATA[<img width="300" height="200" src="https://www.thatsquareplate.com/wp-content/uploads/2016/04/Every-Veggie-Pizza-with-Beet-Crust-6-300x200.jpg" class="webfeedsFeaturedVisual wp-post-image" alt="Loved the way this beet pizza crust turned out, it tasted amazing, and I pretty much added everything from the fridge that I needed to use. It turned out SUPER tasty!" style="float: left; margin-right: 5px;" link_thumbnail="" decoding="async" fetchpriority="high" srcset="https://www.thatsquareplate.com/wp-content/uploads/2016/04/Every-Veggie-Pizza-with-Beet-Crust-6-300x200.jpg 300w, https://www.thatsquareplate.com/wp-content/uploads/2016/04/Every-Veggie-Pizza-with-Beet-Crust-6-768x511.jpg 768w, https://www.thatsquareplate.com/wp-content/uploads/2016/04/Every-Veggie-Pizza-with-Beet-Crust-6-800x532.jpg 800w, https://www.thatsquareplate.com/wp-content/uploads/2016/04/Every-Veggie-Pizza-with-Beet-Crust-6.jpg 1000w, https://www.thatsquareplate.com/wp-content/uploads/2016/04/Every-Veggie-Pizza-with-Beet-Crust-6-585x389.jpg 585w, https://www.thatsquareplate.com/wp-content/uploads/2016/04/Every-Veggie-Pizza-with-Beet-Crust-6-789x525.jpg 789w" sizes="(max-width: 300px) 100vw, 300px" data-wp-pid="4890" nopin="nopin" /><p>I’ve been seeing beets everywhere lately! They certainly make a recipe come to life.. They’re so vibrant and beautiful! I figured it was about time I cook with them in the kitchen. This is my…</p>
<p>The post <a href="https://www.thatsquareplate.com/every-veggie-pizza-beet-crust/">Every Veggie Pizza with Beet Crust</a> appeared first on <a href="https://www.thatsquareplate.com">That Square Plate</a>.</p>
]]></description>
<content:encoded><![CDATA[<img width="300" height="200" src="https://www.thatsquareplate.com/wp-content/uploads/2016/04/Every-Veggie-Pizza-with-Beet-Crust-6-300x200.jpg" class="webfeedsFeaturedVisual wp-post-image" alt="Loved the way this beet pizza crust turned out, it tasted amazing, and I pretty much added everything from the fridge that I needed to use. It turned out SUPER tasty!" style="float: left; margin-right: 5px;" link_thumbnail="" decoding="async" loading="lazy" srcset="https://www.thatsquareplate.com/wp-content/uploads/2016/04/Every-Veggie-Pizza-with-Beet-Crust-6-300x200.jpg 300w, https://www.thatsquareplate.com/wp-content/uploads/2016/04/Every-Veggie-Pizza-with-Beet-Crust-6-768x511.jpg 768w, https://www.thatsquareplate.com/wp-content/uploads/2016/04/Every-Veggie-Pizza-with-Beet-Crust-6-800x532.jpg 800w, https://www.thatsquareplate.com/wp-content/uploads/2016/04/Every-Veggie-Pizza-with-Beet-Crust-6.jpg 1000w, https://www.thatsquareplate.com/wp-content/uploads/2016/04/Every-Veggie-Pizza-with-Beet-Crust-6-585x389.jpg 585w, https://www.thatsquareplate.com/wp-content/uploads/2016/04/Every-Veggie-Pizza-with-Beet-Crust-6-789x525.jpg 789w" sizes="auto, (max-width: 300px) 100vw, 300px" data-wp-pid="4890" nopin="nopin" /><p><span style="font-weight: 400;">I’ve been seeing beets everywhere lately! They certainly make a recipe come to life.. They’re so vibrant and beautiful! I figured it was about time I cook with them in the kitchen. This is my first beet-inclusive recipe, and will certainly not be my last.</span></p>
<p><span style="font-weight: 400;">I used to be a little grossed out by beets.. Of course, I only remember seeing them on salad bars, when they’re pickled and super bright… and just plain scary looking to a super-picky young girl.</span></p>
<p><span style="font-weight: 400;"> I just recently tried them for the first time.. I tried the pickled kind, and I was pleasantly surprised. The scary, super-vibrant veggie I had only seen on salad bars really wasn’t that bad. In fact, the pickled-ness made it pretty enjoyable. I’m a big fan of all things pickled!</span></p>
<p><span style="font-weight: 400;">So I bought some beets…</span></p>
<p><span id="more-4884"></span><br />
<img decoding="async" class="aligncenter size-full wp-image-4885" title="Every Veggie Pizza with Beet Crust" src="http://www.thatsquareplate.com/wp-content/uploads/2016/04/Every-Veggie-Pizza-with-Beet-Crust-1.jpg" alt="Loved the way this beet pizza crust turned out, it tasted amazing, and I pretty much added everything from the fridge that I needed to use. It turned out SUPER tasty!" width="665" height="1000" data-wp-pid="4885" srcset="https://www.thatsquareplate.com/wp-content/uploads/2016/04/Every-Veggie-Pizza-with-Beet-Crust-1.jpg 665w, https://www.thatsquareplate.com/wp-content/uploads/2016/04/Every-Veggie-Pizza-with-Beet-Crust-1-200x300.jpg 200w, https://www.thatsquareplate.com/wp-content/uploads/2016/04/Every-Veggie-Pizza-with-Beet-Crust-1-585x880.jpg 585w, https://www.thatsquareplate.com/wp-content/uploads/2016/04/Every-Veggie-Pizza-with-Beet-Crust-1-349x525.jpg 349w, https://www.thatsquareplate.com/wp-content/uploads/2016/04/Every-Veggie-Pizza-with-Beet-Crust-1-442x665.jpg 442w, https://www.thatsquareplate.com/wp-content/uploads/2016/04/Every-Veggie-Pizza-with-Beet-Crust-1-532x800.jpg 532w, https://www.thatsquareplate.com/wp-content/uploads/2016/04/Every-Veggie-Pizza-with-Beet-Crust-1-798x1200.jpg 798w" sizes="(max-width: 665px) 100vw, 665px" /></p>
<p>And I had no idea what to do with them. After searching around Pinterest for a while, I decided that I would make my own beet pizza after running across <a href="http://www.bakersroyale.com/beet-crust-pizza/">this one from Bakers Royale</a>. Hers is absolutely beautiful, and full of fresh vegetables on top. I used her crust recipe (subbing coconut sugar for honey), and used all-that-was-fresh from my fridge for the topping.<img decoding="async" class="aligncenter size-large wp-image-4886" title="Every Veggie Pizza with Beet Crust" src="http://www.thatsquareplate.com/wp-content/uploads/2016/04/Every-Veggie-Pizza-with-Beet-Crust-2-800x532.jpg" alt="Loved the way this beet pizza crust turned out, it tasted amazing, and I pretty much added everything from the fridge that I needed to use. It turned out SUPER tasty!" width="800" height="532" data-wp-pid="4886" srcset="https://www.thatsquareplate.com/wp-content/uploads/2016/04/Every-Veggie-Pizza-with-Beet-Crust-2-800x532.jpg 800w, https://www.thatsquareplate.com/wp-content/uploads/2016/04/Every-Veggie-Pizza-with-Beet-Crust-2-300x200.jpg 300w, https://www.thatsquareplate.com/wp-content/uploads/2016/04/Every-Veggie-Pizza-with-Beet-Crust-2-768x511.jpg 768w, https://www.thatsquareplate.com/wp-content/uploads/2016/04/Every-Veggie-Pizza-with-Beet-Crust-2-585x389.jpg 585w, https://www.thatsquareplate.com/wp-content/uploads/2016/04/Every-Veggie-Pizza-with-Beet-Crust-2-789x525.jpg 789w, https://www.thatsquareplate.com/wp-content/uploads/2016/04/Every-Veggie-Pizza-with-Beet-Crust-2.jpg 1000w" sizes="(max-width: 800px) 100vw, 800px" /></p>
<p>It was SUPERB, and not to mention, the crust was absolutely beautiful!</p>
<p><img loading="lazy" decoding="async" class="aligncenter size-full wp-image-4889" title="Every Veggie Pizza with Beet Crust" src="http://www.thatsquareplate.com/wp-content/uploads/2016/04/Every-Veggie-Pizza-with-Beet-Crust-5.jpg" alt="Loved the way this beet pizza crust turned out, it tasted amazing, and I pretty much added everything from the fridge that I needed to use. It turned out SUPER tasty!" width="665" height="1000" data-wp-pid="4889" srcset="https://www.thatsquareplate.com/wp-content/uploads/2016/04/Every-Veggie-Pizza-with-Beet-Crust-5.jpg 665w, https://www.thatsquareplate.com/wp-content/uploads/2016/04/Every-Veggie-Pizza-with-Beet-Crust-5-200x300.jpg 200w, https://www.thatsquareplate.com/wp-content/uploads/2016/04/Every-Veggie-Pizza-with-Beet-Crust-5-585x880.jpg 585w, https://www.thatsquareplate.com/wp-content/uploads/2016/04/Every-Veggie-Pizza-with-Beet-Crust-5-349x525.jpg 349w, https://www.thatsquareplate.com/wp-content/uploads/2016/04/Every-Veggie-Pizza-with-Beet-Crust-5-442x665.jpg 442w, https://www.thatsquareplate.com/wp-content/uploads/2016/04/Every-Veggie-Pizza-with-Beet-Crust-5-532x800.jpg 532w, https://www.thatsquareplate.com/wp-content/uploads/2016/04/Every-Veggie-Pizza-with-Beet-Crust-5-798x1200.jpg 798w" sizes="auto, (max-width: 665px) 100vw, 665px" /></p>
<p>If you are planning to roast your beets, be sure to start this recipe pretty early, it takes about an hour or even more in a 400 degrees F oven. See more about roasting beets here. Also, top with whatever you have on hand! I roasted three beets, and sliced one up for the topping while using the other two in the crust.</p>
<p><img loading="lazy" decoding="async" class="aligncenter size-full wp-image-4891" title="Every Veggie Pizza with Beet Crust" src="http://www.thatsquareplate.com/wp-content/uploads/2016/04/Every-Veggie-Pizza-with-Beet-Crust-7.jpg" alt="Loved the way this beet pizza crust turned out, it tasted amazing, and I pretty much added everything from the fridge that I needed to use. It turned out SUPER tasty!" width="665" height="1000" data-wp-pid="4891" srcset="https://www.thatsquareplate.com/wp-content/uploads/2016/04/Every-Veggie-Pizza-with-Beet-Crust-7.jpg 665w, https://www.thatsquareplate.com/wp-content/uploads/2016/04/Every-Veggie-Pizza-with-Beet-Crust-7-200x300.jpg 200w, https://www.thatsquareplate.com/wp-content/uploads/2016/04/Every-Veggie-Pizza-with-Beet-Crust-7-585x880.jpg 585w, https://www.thatsquareplate.com/wp-content/uploads/2016/04/Every-Veggie-Pizza-with-Beet-Crust-7-349x525.jpg 349w, https://www.thatsquareplate.com/wp-content/uploads/2016/04/Every-Veggie-Pizza-with-Beet-Crust-7-442x665.jpg 442w, https://www.thatsquareplate.com/wp-content/uploads/2016/04/Every-Veggie-Pizza-with-Beet-Crust-7-532x800.jpg 532w, https://www.thatsquareplate.com/wp-content/uploads/2016/04/Every-Veggie-Pizza-with-Beet-Crust-7-798x1200.jpg 798w" sizes="auto, (max-width: 665px) 100vw, 665px" />So next time you’re wanting to make a pizza… add some beets to the crust to make it super pretty and add some nutrition!<br />
Enjoy!</p>
<p> <div class="blog-yumprint-recipe blog-yumprint-standard blog-yumprint-condensed " yumprintrecipe="yk2l" itemscope itemtype="http://schema.org/Recipe"> <img decoding="async" class="blog-yumprint-google-image" src="http://www.thatsquareplate.com/wp-content/uploads/2016/04/Every-Veggie-Pizza-with-Beet-Crust-5-150x150.jpg" style="display:block;position:absolute;left:-10000px;top:-10000px;" itemprop="image" /> <div class="blog-yumprint-recipe-title" itemprop="name">Every Veggie Pizza with Beet Crust</div> <div class="blog-yumprint-recipe-published" itemprop="datePublished">2016-04-19 21:46:05</div> <div class="blog-yumprint-serves">Serves 4</div> <div class="blog-yumprint-recipe-summary" itemprop="description">A beautiful, bright beet pizza crust topped with so many fresh veggies, feta and Parmesan cheese.</div> <div class="blog-yumprint-header"> <div class='blog-yumprint-stars-reviews' itemprop="aggregateRating" itemscope itemtype="http://schema.org/AggregateRating" color="#31D1B7" highlightcolor="#37ebcd" emptycolor="#827765" rating="0" count="0">
<div class='blog-yumprint-star-wrapper'>
<div class='blog-yumprint-star-container'></div>
<meta itemprop="ratingValue" content="0" />
<meta itemprop="bestRating" content="4" />
<div class="blog-yumprint-review-count" itemprop="reviewCount" content="0"></div>
</div>
<div class='blog-yumprint-write-review'>Write a review</div>
</div> <div class="blog-yumprint-save blog-yumprint-action"><a href="http://yumprint.com/app/object/yk2l">Save Recipe</a></div> <div class="blog-yumprint-print blog-yumprint-action">Print</div> </div> <div class="blog-yumprint-spacer"></div> <div class="blog-yumprint-info-bar"> <div class="blog-yumprint-infobar-section">
<div class="blog-yumprint-infobar-section-title">Prep Time</div>
<div class="blog-yumprint-infobar-section-data" itemprop="prepTime" datetime="PT40M">40 min <span class="value-title" title="PT40M"></span></div>
</div> <div class="blog-yumprint-infobar-section">
<div class="blog-yumprint-infobar-section-title">Cook Time</div>
<div class="blog-yumprint-infobar-section-data" itemprop="cookTime" datetime="PT30M">30 min <span class="value-title" title="PT30M"></span></div>
</div> <div class="blog-yumprint-infobar-section">
<div class="blog-yumprint-infobar-section-title">Total Time</div>
<div class="blog-yumprint-infobar-section-data" itemprop="totalTime" datetime="PT2H15M">2 hr 15 min <span class="value-title" title="PT2H15M"></span></div>
</div> </div> <div class="blog-yumprint-recipe-contents"> <div class="blog-yumprint-info-box"> <div class="blog-yumprint-infobox-section">
<div class="blog-yumprint-infobox-section-title">Prep Time</div>
<div class="duration blog-yumprint-infobox-section-data" itemprop="prepTime" dateTime="PT40M">40 min <span class="value-title" title="PT40M"></span></div>
</div> <div class="blog-yumprint-infobox-section">
<div class="blog-yumprint-infobox-section-title">Cook Time</div>
<div class="duration blog-yumprint-infobox-section-data" itemprop="cookTime" dateTime="PT30M">30 min <span class="value-title" title="PT30M"></span></div>
</div> <div class="blog-yumprint-infobox-section">
<div class="blog-yumprint-infobox-section-title">Total Time</div>
<div class="duration blog-yumprint-infobox-section-data" itemprop="totalTime" datetime="PT2H15M">2 hr 15 min <span class="value-title" title="PT2H15M"></span></div>
</div> </div> <div class="blog-yumprint-ingredient-section" yumprintsection="0"> <div class="blog-yumprint-subheader">Crust</div> <li class='blog-yumprint-ingredients'> <li class="blog-yumprint-ingredient-item" yumprintitem="0" itemprop="ingredients">1 cup lukewarm water</li> <li class="blog-yumprint-ingredient-item" yumprintitem="1" itemprop="ingredients">2 tsp. active dry yeast</li> <li class="blog-yumprint-ingredient-item" yumprintitem="2" itemprop="ingredients">18 oz. all-purpose flour + more</li> <li class="blog-yumprint-ingredient-item" yumprintitem="3" itemprop="ingredients">2 teaspoons coconut sugar (or sugar or honey)</li> <li class="blog-yumprint-ingredient-item" yumprintitem="4" itemprop="ingredients">1 ½ teaspoons kosher salt</li> <li class="blog-yumprint-ingredient-item" yumprintitem="5" itemprop="ingredients">¾ cup pureed roasted, peeled beets (~2)</li> </li>
</div> <div class="blog-yumprint-ingredient-section" yumprintsection="1"> <div class="blog-yumprint-subheader">Toppings</div> <li class='blog-yumprint-ingredients'> <li class="blog-yumprint-ingredient-item" yumprintitem="0" itemprop="ingredients">1 yellow bell pepper, sliced</li> <li class="blog-yumprint-ingredient-item" yumprintitem="1" itemprop="ingredients">1 green bell pepper, sliced</li> <li class="blog-yumprint-ingredient-item" yumprintitem="2" itemprop="ingredients">1 yellow onion, sliced</li> <li class="blog-yumprint-ingredient-item" yumprintitem="3" itemprop="ingredients">3 cloves garlic, sliced thin</li> <li class="blog-yumprint-ingredient-item" yumprintitem="4" itemprop="ingredients">½ lb. asparagus</li> <li class="blog-yumprint-ingredient-item" yumprintitem="5" itemprop="ingredients">1 roasted beet, sliced</li> <li class="blog-yumprint-ingredient-item" yumprintitem="6" itemprop="ingredients">2 corn cobs</li> <li class="blog-yumprint-ingredient-item" yumprintitem="7" itemprop="ingredients">Salt & pepper</li> <li class="blog-yumprint-ingredient-item" yumprintitem="8" itemprop="ingredients">Olive Oil</li> <li class="blog-yumprint-ingredient-item" yumprintitem="9" itemprop="ingredients">Feta Cheese</li> <li class="blog-yumprint-ingredient-item" yumprintitem="10" itemprop="ingredients">Parmesan Cheese</li> <li class="blog-yumprint-ingredient-item" yumprintitem="11" itemprop="ingredients">Mixed chopped herbs, for garnish (I used green onions, parsley, & thyme)</li> </li>
</div> <div class="blog-yumprint-method-section" yumprintsection="2"> <div class="blog-yumprint-subheader">Crust</div> <ol class="blog-yumprint-methods" itemprop="recipeInstructions"> <li class="blog-yumprint-method-item" yumprintitem="0">Combine yeast and water in a large mixing bowl and let sit for about 5 minutes. In another large bowl, whisk together flour, salt, and sugar. Puree beets and add to water/yeast mixture. Stir in the dry ingredients until it’s all combined. Knead about 5 minutes and gradually add more flour if dough is sticky (I ended up adding another ½ cup or so).</li> <li class="blog-yumprint-method-item" yumprintitem="1">Lightly coat a large bowl with olive oil and add the ball of dough to the bowl. Cover and set aside to rest at least 1 ½ hours (until doubled in size). Meanwhile, prepare toppings.</li> </ol>
</div> <div class="blog-yumprint-method-section" yumprintsection="3"> <div class="blog-yumprint-subheader">Toppings</div> <ol class="blog-yumprint-methods" itemprop="recipeInstructions"> <li class="blog-yumprint-method-item" yumprintitem="0">Add whatever toppings you want… buuut for my version, here’s what I did: Boil corn cobs for about 6-7 minutes, then cut corn off the cob. Remove corn from boiling water and dump water out. Add pot back to burner and turn to medium-high heat. Slice kernels off of the cob and add to pan. Dry roast for about 4-5 minutes until some of the kernels begin to brown. Remove from pan and save for topping.</li> <li class="blog-yumprint-method-item" yumprintitem="1">Preheat oven to 350 degrees F and line a large baking pan with parchment paper. Combine asparagus, sliced bell peppers, sliced onions, and garlic slices to a large bowl. Drizzle with olive oil, and season with salt & pepper. Mix well and spread out on a baking sheet. Bake for 10-12 minutes until asparagus is bright green. Remove from oven and reserve for topping.</li> </ol>
</div> <div class="blog-yumprint-method-section" yumprintsection="4"> <div class="blog-yumprint-subheader">To Assemble</div> <ol class="blog-yumprint-methods" itemprop="recipeInstructions"> <li class="blog-yumprint-method-item" yumprintitem="0">Preheat the oven with the pizza stone at 500 degrees F. Once dough is risen, divide into two equal pieces. Tear off two large pieces of parchment paper (about the size of your pizza stone). Lightly coat one with olive oil (I used my brush), and flatten dough with hands onto parchment paper. Lightly oil one side of the other sheet of parchment and place (oil-side-down) onto the dough. Roll out with a rolling pin, then remove the top layer of parchment.</li> <li class="blog-yumprint-method-item" yumprintitem="1">Transfer dough (with parchment) to preheated pizza stone and bake 2-3 minutes. Remove and add your toppings (asparagus, corn, onions, bell peppers, garlic, some feta and sliced beets), then return to the oven to cook 3-4 more minutes until edges are crisp and toppings begin to brown.</li> <li class="blog-yumprint-method-item" yumprintitem="2">Garnish with more feta cheese, Parmesan and fresh herbs.</li> </ol>
</div> <div class="blog-yumprint-note-section" yumprintsection="5"> <div class="blog-yumprint-subheader">Notes</div> <ol class='blog-yumprint-notes'> <li class="blog-yumprint-note-item" yumprintitem="0">Before I processed the beets, I parboiled them for 15 minutes and then baked them at 375 degrees F for about 30-40 minutes until fork tender.</li> </ol>
</div> <div class="author blog-yumprint-author" itemprop="author">By Whitney</div> <div class="blog-yumprint-adapted">
Adapted from <a class="blog-yumprint-adapted-link" href="http://www.bakersroyale.com/beet-crust-pizza/"> Baker's Royale Beet Crust Pizza </a> </div> <div class="blog-yumprint-adapted-print">
Adapted from Baker's Royale Beet Crust Pizza
</div> <div class="blog-yumprint-recipe-source">That Square Plate https://www.thatsquareplate.com/</div> </div>
</div><br />
<a href="https://www.pinterest.com/pin/create/button/?url=http%3A%2F%2Fwww.thatsquareplate.com%2Fevery-veggie-pizza-beet-crust%2F&media=http%3A%2F%2Fwww.thatsquareplate.com%2Fwp-content%2Fuploads%2F2016%2F04%2FEvery-Veggie-Pizza-with-Beet-Crust-8.jpg&description=Loved%20the%20way%20this%20beet%20pizza%20crust%20turned%20out%2C%20it%20tasted%20amazing%2C%20and%20I%20pretty%20much%20added%20everything%20from%20the%20fridge%20that%20I%20needed%20to%20use.%20It%20turned%20out%20SUPER%20tasty!" data-pin-do="buttonPin" data-pin-color="white" data-pin-count="beside" data-pin-tall="true"><img decoding="async" src="//assets.pinterest.com/images/pidgets/pinit_fg_en_rect_white_28.png"/></a></p>
<div class="hatom-extra" style="display:none !important;visibility:hidden;"><span class="entry-title">Every Veggie Pizza with Beet Crust</span> was last modified: <span class="updated"> May 12th, 2016</span> by <span class="author vcard"><span class="fn">Whitney</span></span></div>
<!-- NgfbSharing::get_buttons content filter skipped: buttons not allowed in rss feeds -->
<p>The post <a href="https://www.thatsquareplate.com/every-veggie-pizza-beet-crust/">Every Veggie Pizza with Beet Crust</a> appeared first on <a href="https://www.thatsquareplate.com">That Square Plate</a>.</p>
]]></content:encoded>
<wfw:commentRss>https://www.thatsquareplate.com/every-veggie-pizza-beet-crust/feed/</wfw:commentRss>
<slash:comments>3</slash:comments>
<post-id xmlns="com-wordpress:feed-additions:1">4884</post-id> </item>
<item>
<title>Pizza Night</title>
<link>https://www.thatsquareplate.com/pizza-night/?utm_source=rss&utm_medium=rss&utm_campaign=pizza-night</link>
<dc:creator><![CDATA[Whitney]]></dc:creator>
<pubDate>Sat, 15 Nov 2014 03:28:59 +0000</pubDate>
<category><![CDATA[Other]]></category>
<category><![CDATA[cookbook]]></category>
<category><![CDATA[crispy]]></category>
<category><![CDATA[dough]]></category>
<category><![CDATA[Easy]]></category>
<category><![CDATA[food and wine]]></category>
<category><![CDATA[pizza]]></category>
<guid isPermaLink="false">http://www.thatsquareplate.com/?post_type=recipe&p=610</guid>
<description><![CDATA[<img width="300" height="199" src="https://www.thatsquareplate.com/wp-content/uploads/2014/11/1-DSC_50441-300x199.jpg" class="webfeedsFeaturedVisual wp-post-image" alt="Pizza Crust" style="float: left; margin-right: 5px;" link_thumbnail="" decoding="async" loading="lazy" srcset="https://www.thatsquareplate.com/wp-content/uploads/2014/11/1-DSC_50441-300x199.jpg 300w, https://www.thatsquareplate.com/wp-content/uploads/2014/11/1-DSC_50441-600x399.jpg 600w, https://www.thatsquareplate.com/wp-content/uploads/2014/11/1-DSC_50441-1000x665.jpg 1000w, https://www.thatsquareplate.com/wp-content/uploads/2014/11/1-DSC_50441.jpg 800w" sizes="auto, (max-width: 300px) 100vw, 300px" data-wp-pid="901" nopin="nopin" /><p>So we needed an easy dinner Thursday, and decided on a “make your own” pizza night. This time, I made my own pizza crust (instead of stopping by Publix), and it turned out incredible! This…</p>
<p>The post <a href="https://www.thatsquareplate.com/pizza-night/">Pizza Night</a> appeared first on <a href="https://www.thatsquareplate.com">That Square Plate</a>.</p>
]]></description>
<content:encoded><![CDATA[<img width="300" height="199" src="https://www.thatsquareplate.com/wp-content/uploads/2014/11/1-DSC_50441-300x199.jpg" class="webfeedsFeaturedVisual wp-post-image" alt="Pizza Crust" style="float: left; margin-right: 5px;" link_thumbnail="" decoding="async" loading="lazy" srcset="https://www.thatsquareplate.com/wp-content/uploads/2014/11/1-DSC_50441-300x199.jpg 300w, https://www.thatsquareplate.com/wp-content/uploads/2014/11/1-DSC_50441-600x399.jpg 600w, https://www.thatsquareplate.com/wp-content/uploads/2014/11/1-DSC_50441-1000x665.jpg 1000w, https://www.thatsquareplate.com/wp-content/uploads/2014/11/1-DSC_50441.jpg 800w" sizes="auto, (max-width: 300px) 100vw, 300px" data-wp-pid="901" nopin="nopin" /><p>So we needed an easy dinner Thursday, and decided on a “make your own” pizza night. This time, I made my own pizza crust (instead of stopping by Publix), and it turned out incredible!</p>
<p>This is the recipe I used for the crust, and the pizzas all had different toppings. Like CiCi’s… but way way way better. ;-)</p>
<p>The crust recipe made eight medium sized (8-inch) pizzas. We topped four of them, and have the rest in the freezer for later (or sooner!). I found a great kitchen gadget mom had recently — it looks like its from the 90’s, but this thing is so amazing, it shreds fresh mozzarella cheese. TADA! <a id="static_txt_preview" href="http://www.amazon.com/gp/product/B00006IV0R/ref=as_li_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=B00006IV0R&linkCode=as2&tag=thasqupla-20&linkId=VHJX2FAPFSP7NXLC" target="_blank">The Presto Salad Shooter! (they still make them today)</a> –></p>
<p><img loading="lazy" decoding="async" class="aligncenter wp-image-612 size-large" src="http://www.thatsquareplate.com/wp-content/uploads/2014/11/1-DSC_48101-600x387.jpg" alt="" width="600" height="387" srcset="https://www.thatsquareplate.com/wp-content/uploads/2014/11/1-DSC_48101-600x387.jpg 600w, https://www.thatsquareplate.com/wp-content/uploads/2014/11/1-DSC_48101-300x193.jpg 300w, https://www.thatsquareplate.com/wp-content/uploads/2014/11/1-DSC_48101-814x525.jpg 814w, https://www.thatsquareplate.com/wp-content/uploads/2014/11/1-DSC_48101-1000x645.jpg 1000w, https://www.thatsquareplate.com/wp-content/uploads/2014/11/1-DSC_48101.jpg 800w" sizes="auto, (max-width: 600px) 100vw, 600px" /></p>
<blockquote><p>A newbie tip for working with yeast: Make sure that the WARM water is just that! You want to have it closer to “hot” than room temp, but make sure you can still stick a finger in there without it burning you. Yeast will die in water that is too hot.</p></blockquote>
<p><span id="more-610"></span></p>
<p>Here’s what you need:</p>
<p><img loading="lazy" decoding="async" class="aligncenter wp-image-624 size-large" src="http://www.thatsquareplate.com/wp-content/uploads/2014/11/1-DSC_5038-600x399.jpg" alt="" width="600" height="399" srcset="https://www.thatsquareplate.com/wp-content/uploads/2014/11/1-DSC_5038-600x399.jpg 600w, https://www.thatsquareplate.com/wp-content/uploads/2014/11/1-DSC_5038-300x199.jpg 300w, https://www.thatsquareplate.com/wp-content/uploads/2014/11/1-DSC_5038-1000x665.jpg 1000w, https://www.thatsquareplate.com/wp-content/uploads/2014/11/1-DSC_5038.jpg 800w" sizes="auto, (max-width: 600px) 100vw, 600px" /></p>
<p>Here’s how to do it:</p>
<ol>
<li>In the bowl of a standing mixer fitted with the dough hook, mix the flour, sugar and yeast at medium speed. At low speed, stir in half of the warm water, the olive oil and the salt, then add the remaining water and mix until a ball forms. Mix the dough for 2 minutes at low speed, 2 minutes at medium speed and 2 final minutes at low speed. Transfer the dough to a lightly oiled bowl, cover with plastic wrap and let stand in a warm place until the dough has doubled in bulk, about 1 1/2 hours.</li>
<li>Put a pizza stone in the bottom of the oven and preheat the stone in the oven to 500° for about 45 minutes.</li>
</ol>
<p>Once the dough has risen and is ready, I split it into 8 equal parts, and separately spread out each one. Make sure to dust your surface so the dough doesn’t stick, and start out forming the dough pieces into balls. Then flatten it out into a small circle, and begin stretching the edges out very thinly. Once it’s reached about 5 inches diameter, lay it on your work surface and roll with a “floured” rolling pin. They don’t have to be perfectly round, but try to flatten them as much as possible. You want CRISPY pizza, right?!</p>
<p><img loading="lazy" decoding="async" class="aligncenter wp-image-613 size-large" src="http://www.thatsquareplate.com/wp-content/uploads/2014/11/1-DSC_5043-600x399.jpg" alt="" width="600" height="399" srcset="https://www.thatsquareplate.com/wp-content/uploads/2014/11/1-DSC_5043-600x399.jpg 600w, https://www.thatsquareplate.com/wp-content/uploads/2014/11/1-DSC_5043-300x199.jpg 300w, https://www.thatsquareplate.com/wp-content/uploads/2014/11/1-DSC_5043-789x525.jpg 789w, https://www.thatsquareplate.com/wp-content/uploads/2014/11/1-DSC_5043-1000x665.jpg 1000w, https://www.thatsquareplate.com/wp-content/uploads/2014/11/1-DSC_5043.jpg 800w" sizes="auto, (max-width: 600px) 100vw, 600px" /> <img loading="lazy" decoding="async" class="aligncenter wp-image-614 size-large" src="http://www.thatsquareplate.com/wp-content/uploads/2014/11/1-DSC_5044-600x399.jpg" alt="" width="600" height="399" srcset="https://www.thatsquareplate.com/wp-content/uploads/2014/11/1-DSC_5044-600x399.jpg 600w, https://www.thatsquareplate.com/wp-content/uploads/2014/11/1-DSC_5044-300x199.jpg 300w, https://www.thatsquareplate.com/wp-content/uploads/2014/11/1-DSC_5044-789x525.jpg 789w, https://www.thatsquareplate.com/wp-content/uploads/2014/11/1-DSC_5044-1000x665.jpg 1000w, https://www.thatsquareplate.com/wp-content/uploads/2014/11/1-DSC_5044.jpg 800w" sizes="auto, (max-width: 600px) 100vw, 600px" /></p>
<p><img loading="lazy" decoding="async" class="aligncenter wp-image-615 size-large" src="http://www.thatsquareplate.com/wp-content/uploads/2014/11/1-DSC_5052-600x399.jpg" alt="" width="600" height="399" srcset="https://www.thatsquareplate.com/wp-content/uploads/2014/11/1-DSC_5052-600x399.jpg 600w, https://www.thatsquareplate.com/wp-content/uploads/2014/11/1-DSC_5052-300x199.jpg 300w, https://www.thatsquareplate.com/wp-content/uploads/2014/11/1-DSC_5052-789x525.jpg 789w, https://www.thatsquareplate.com/wp-content/uploads/2014/11/1-DSC_5052-1000x665.jpg 1000w, https://www.thatsquareplate.com/wp-content/uploads/2014/11/1-DSC_5052.jpg 800w" sizes="auto, (max-width: 600px) 100vw, 600px" /></p>
<p>We started with Greg’s pizza:</p>
<p>Mozzarella + Sausage sauteed with fennel seed & cayenne.</p>
<p><img loading="lazy" decoding="async" class="aligncenter wp-image-620 size-large" src="http://www.thatsquareplate.com/wp-content/uploads/2014/11/1-DSC_5060-600x399.jpg" alt="" width="600" height="399" srcset="https://www.thatsquareplate.com/wp-content/uploads/2014/11/1-DSC_5060-600x399.jpg 600w, https://www.thatsquareplate.com/wp-content/uploads/2014/11/1-DSC_5060-300x199.jpg 300w, https://www.thatsquareplate.com/wp-content/uploads/2014/11/1-DSC_5060-789x525.jpg 789w, https://www.thatsquareplate.com/wp-content/uploads/2014/11/1-DSC_5060-1000x665.jpg 1000w, https://www.thatsquareplate.com/wp-content/uploads/2014/11/1-DSC_5060.jpg 800w" sizes="auto, (max-width: 600px) 100vw, 600px" /></p>
<p>Then I made my ultimate pizza:</p>
<p>Mozzarella + Caramelized onions + basil + sundried tomatoes + kalamata olive + a little bit of pancetta = one happy Whitney! :)<br />
<img loading="lazy" decoding="async" class="aligncenter wp-image-621 size-large" src="http://www.thatsquareplate.com/wp-content/uploads/2014/11/1-DSC_5069-600x399.jpg" alt="" width="600" height="399" srcset="https://www.thatsquareplate.com/wp-content/uploads/2014/11/1-DSC_5069-600x399.jpg 600w, https://www.thatsquareplate.com/wp-content/uploads/2014/11/1-DSC_5069-300x199.jpg 300w, https://www.thatsquareplate.com/wp-content/uploads/2014/11/1-DSC_5069-789x525.jpg 789w, https://www.thatsquareplate.com/wp-content/uploads/2014/11/1-DSC_5069-1000x665.jpg 1000w, https://www.thatsquareplate.com/wp-content/uploads/2014/11/1-DSC_5069.jpg 800w" sizes="auto, (max-width: 600px) 100vw, 600px" /></p>
<p><img loading="lazy" decoding="async" class="aligncenter wp-image-623 size-large" src="http://www.thatsquareplate.com/wp-content/uploads/2014/11/1-DSC_5078-600x399.jpg" alt="" width="600" height="399" srcset="https://www.thatsquareplate.com/wp-content/uploads/2014/11/1-DSC_5078-600x399.jpg 600w, https://www.thatsquareplate.com/wp-content/uploads/2014/11/1-DSC_5078-300x199.jpg 300w, https://www.thatsquareplate.com/wp-content/uploads/2014/11/1-DSC_5078-789x525.jpg 789w, https://www.thatsquareplate.com/wp-content/uploads/2014/11/1-DSC_5078-1000x665.jpg 1000w, https://www.thatsquareplate.com/wp-content/uploads/2014/11/1-DSC_5078.jpg 800w" sizes="auto, (max-width: 600px) 100vw, 600px" /></p>
<p><img loading="lazy" decoding="async" class="aligncenter wp-image-625 size-large" src="http://www.thatsquareplate.com/wp-content/uploads/2014/11/1-DSC_5086-600x399.jpg" alt="" width="600" height="399" srcset="https://www.thatsquareplate.com/wp-content/uploads/2014/11/1-DSC_5086-600x399.jpg 600w, https://www.thatsquareplate.com/wp-content/uploads/2014/11/1-DSC_5086-300x199.jpg 300w, https://www.thatsquareplate.com/wp-content/uploads/2014/11/1-DSC_5086-1000x665.jpg 1000w, https://www.thatsquareplate.com/wp-content/uploads/2014/11/1-DSC_5086.jpg 800w" sizes="auto, (max-width: 600px) 100vw, 600px" /></p>
<p> </p>
<div class="blog-yumprint-recipe blog-yumprint-standard blog-yumprint-condensed " yumprintrecipe="lZKD" itemscope itemtype="http://schema.org/Recipe"> <img decoding="async" class="blog-yumprint-google-image" src="http://www.thatsquareplate.com/wp-content/uploads/2014/11/1-DSC_50441-150x150.jpg" style="display:block;position:absolute;left:-10000px;top:-10000px;" itemprop="image" /> <div class="blog-yumprint-recipe-title" itemprop="name">Pizza Crust Recipe</div> <div class="blog-yumprint-recipe-published" itemprop="datePublished">2014-12-14 21:23:56</div> <div class="blog-yumprint-serves">Yields <span itemprop="recipeYield">8</span></div> <div class="blog-yumprint-header"> <div class='blog-yumprint-stars-reviews' itemprop="aggregateRating" itemscope itemtype="http://schema.org/AggregateRating" color="#31D1B7" highlightcolor="#37ebcd" emptycolor="#827765" rating="0" count="0">
<div class='blog-yumprint-star-wrapper'>
<div class='blog-yumprint-star-container'></div>
<meta itemprop="ratingValue" content="0" />
<meta itemprop="bestRating" content="4" />
<div class="blog-yumprint-review-count" itemprop="reviewCount" content="0"></div>
</div>
<div class='blog-yumprint-write-review'>Write a review</div>
</div> <div class="blog-yumprint-save blog-yumprint-action"><a href="http://yumprint.com/app/object/lZKD">Save Recipe</a></div> <div class="blog-yumprint-print blog-yumprint-action">Print</div> </div> <div class="blog-yumprint-spacer"></div> <div class="blog-yumprint-info-bar"> <div class="blog-yumprint-infobar-section">
<div class="blog-yumprint-infobar-section-title">Prep Time</div>
<div class="blog-yumprint-infobar-section-data" itemprop="prepTime" datetime="PT2H50M">2 hr 50 min <span class="value-title" title="PT2H50M"></span></div>
</div> <div class="blog-yumprint-infobar-section">
<div class="blog-yumprint-infobar-section-title">Cook Time</div>
<div class="blog-yumprint-infobar-section-data" itemprop="cookTime" datetime="PT10M">10 min <span class="value-title" title="PT10M"></span></div>
</div> <div class="blog-yumprint-infobar-section">
<div class="blog-yumprint-infobar-section-title">Total Time</div>
<div class="blog-yumprint-infobar-section-data" itemprop="totalTime" datetime="PT3H">3 hr <span class="value-title" title="PT3H"></span></div>
</div> </div> <div class="blog-yumprint-recipe-contents"> <div class="blog-yumprint-info-box"> <div class="blog-yumprint-infobox-section">
<div class="blog-yumprint-infobox-section-title">Prep Time</div>
<div class="duration blog-yumprint-infobox-section-data" itemprop="prepTime" dateTime="PT2H50M">2 hr 50 min <span class="value-title" title="PT2H50M"></span></div>
</div> <div class="blog-yumprint-infobox-section">
<div class="blog-yumprint-infobox-section-title">Cook Time</div>
<div class="duration blog-yumprint-infobox-section-data" itemprop="cookTime" dateTime="PT10M">10 min <span class="value-title" title="PT10M"></span></div>
</div> <div class="blog-yumprint-infobox-section">
<div class="blog-yumprint-infobox-section-title">Total Time</div>
<div class="duration blog-yumprint-infobox-section-data" itemprop="totalTime" datetime="PT3H">3 hr <span class="value-title" title="PT3H"></span></div>
</div> </div> <div class="blog-yumprint-ingredient-section" yumprintsection="0"> <div class="blog-yumprint-subheader">Ingredients</div> <li class='blog-yumprint-ingredients'> <li class="blog-yumprint-ingredient-item" yumprintitem="0" itemprop="ingredients">4 cups All-purpose flour, plus more for dusting</li> <li class="blog-yumprint-ingredient-item" yumprintitem="1" itemprop="ingredients">1 Tbsp. Sugar</li> <li class="blog-yumprint-ingredient-item" yumprintitem="2" itemprop="ingredients">1 tsp. Active dry yeast</li> <li class="blog-yumprint-ingredient-item" yumprintitem="3" itemprop="ingredients">1 1/4 cup Warm water</li> <li class="blog-yumprint-ingredient-item" yumprintitem="4" itemprop="ingredients">3 Tbsp. Extra-virgin olive oil</li> <li class="blog-yumprint-ingredient-item" yumprintitem="5" itemprop="ingredients">1 tsp. Salt</li> <li class="blog-yumprint-ingredient-item" yumprintitem="6" itemprop="ingredients">Toppings of your choice</li> </li>
</div> <div class="blog-yumprint-method-section" yumprintsection="1"> <div class="blog-yumprint-subheader">Instructions</div> <ol class="blog-yumprint-methods" itemprop="recipeInstructions"> <li class="blog-yumprint-method-item" yumprintitem="0">In the bowl of a standing mixer fitted with the dough hook, mix the flour, sugar and yeast at medium speed. At low speed, stir in half of the warm water, the olive oil and the salt, then add the remaining water and mix until a ball forms. Mix the dough for 2 minutes at low speed, 2 minutes at medium speed and 2 final minutes at low speed. Transfer the dough to a lightly oiled bowl, cover with plastic wrap and let stand in a warm place until the dough has doubled in bulk, about 1 1/2 hours.</li> <li class="blog-yumprint-method-item" yumprintitem="1">Put a pizza stone in the bottom of the oven and preheat the stone in the oven to 500° for about 45 minutes.</li> </ol>
</div> <div class="blog-yumprint-note-section" yumprintsection="2"> <div class="blog-yumprint-subheader">Notes</div> <ol class='blog-yumprint-notes'> <li class="blog-yumprint-note-item" yumprintitem="0">Tip for working with yeast: Make sure that the WARM water is just that! You want to have it closer to “hot” than room temp, but make sure you can still stick a finger in there without it burning you. Yeast will die in water that is too hot.</li> </ol>
</div> <div class="blog-yumprint-recipe-source">That Square Plate https://www.thatsquareplate.com/</div> </div>
</div>
<div class="hatom-extra" style="display:none !important;visibility:hidden;"><span class="entry-title">Pizza Night</span> was last modified: <span class="updated"> October 4th, 2015</span> by <span class="author vcard"><span class="fn">Whitney</span></span></div>
<!-- NgfbSharing::get_buttons content filter skipped: buttons not allowed in rss feeds -->
<p>The post <a href="https://www.thatsquareplate.com/pizza-night/">Pizza Night</a> appeared first on <a href="https://www.thatsquareplate.com">That Square Plate</a>.</p>
]]></content:encoded>
<post-id xmlns="com-wordpress:feed-additions:1">610</post-id> </item>
<item>
<title>Pizza with Scallion Cream & Baby Arugula</title>
<link>https://www.thatsquareplate.com/pizza-with-scallion-cream-baby-arugula/?utm_source=rss&utm_medium=rss&utm_campaign=pizza-with-scallion-cream-baby-arugula</link>
<dc:creator><![CDATA[Whitney]]></dc:creator>
<pubDate>Sat, 08 Nov 2014 18:06:48 +0000</pubDate>
<category><![CDATA[Main Courses]]></category>
<category><![CDATA[arugula]]></category>
<category><![CDATA[cookbook]]></category>
<category><![CDATA[cooking with booze]]></category>
<category><![CDATA[Easy]]></category>
<category><![CDATA[food and wine]]></category>
<category><![CDATA[mozzarella]]></category>
<category><![CDATA[Our Favorites]]></category>
<category><![CDATA[pizza]]></category>
<category><![CDATA[scallions]]></category>
<category><![CDATA[vegetarian]]></category>
<category><![CDATA[white wine]]></category>
<category><![CDATA[wine]]></category>
<guid isPermaLink="false">http://www.thatsquareplate.com/?post_type=recipe&p=401</guid>
<description><![CDATA[<img width="300" height="193" src="https://www.thatsquareplate.com/wp-content/uploads/2014/11/1-DSC_4844-300x193.jpg" class="webfeedsFeaturedVisual wp-post-image" alt="" style="float: left; margin-right: 5px;" link_thumbnail="" decoding="async" loading="lazy" srcset="https://www.thatsquareplate.com/wp-content/uploads/2014/11/1-DSC_4844-300x193.jpg 300w, https://www.thatsquareplate.com/wp-content/uploads/2014/11/1-DSC_4844-600x386.jpg 600w, https://www.thatsquareplate.com/wp-content/uploads/2014/11/1-DSC_4844-1000x644.jpg 1000w, https://www.thatsquareplate.com/wp-content/uploads/2014/11/1-DSC_4844.jpg 800w" sizes="auto, (max-width: 300px) 100vw, 300px" data-wp-pid="428" nopin="nopin" /><p>So here’s another gem from Food & Wine Cookbook 2013. Their original version of this recipe is “Pizza with Garlic Cream & Nettles” but unfortunately I’m not sure exactly where I could buy nettles or green…</p>
<p>The post <a href="https://www.thatsquareplate.com/pizza-with-scallion-cream-baby-arugula/">Pizza with Scallion Cream & Baby Arugula</a> appeared first on <a href="https://www.thatsquareplate.com">That Square Plate</a>.</p>
]]></description>
<content:encoded><![CDATA[<img width="300" height="193" src="https://www.thatsquareplate.com/wp-content/uploads/2014/11/1-DSC_4844-300x193.jpg" class="webfeedsFeaturedVisual wp-post-image" alt="" style="float: left; margin-right: 5px;" link_thumbnail="" decoding="async" loading="lazy" srcset="https://www.thatsquareplate.com/wp-content/uploads/2014/11/1-DSC_4844-300x193.jpg 300w, https://www.thatsquareplate.com/wp-content/uploads/2014/11/1-DSC_4844-600x386.jpg 600w, https://www.thatsquareplate.com/wp-content/uploads/2014/11/1-DSC_4844-1000x644.jpg 1000w, https://www.thatsquareplate.com/wp-content/uploads/2014/11/1-DSC_4844.jpg 800w" sizes="auto, (max-width: 300px) 100vw, 300px" data-wp-pid="428" nopin="nopin" /><p>So here’s another gem from Food & Wine Cookbook 2013. Their original version of this recipe is “Pizza with Garlic Cream & Nettles” but unfortunately I’m not sure exactly where I could buy <em>nettles</em> or <i>green garlic bulbs </i>around these parts — so we went with their alternative suggestions in the dish and used baby arugula and scallions as substitutions.</p>
<p>Here I listed the recipe with the alternatives that we used, but if you have access to NETTLES (which I didn’t even know what was until I saw this recipe) then YOU GOT IT. And <a title="WIKI Link to Nettles" href="http://en.wikipedia.org/wiki/Urtica_dioica" target="_blank">here’s the link</a> to whatever the hell nettles are so you don’t have to google it yourself. :) But be careful, they can cause skin irritation before cooking! Heck, just go with the arugula — easily accessible and safe. ha!</p>
<p>We use store-bought Publix crust, but make it every once in a while. Publix crust works just as well though, it’s located right in the fresh deli section in a small fridge by the breads (in our store anyway). This recipe is for two medium-size pizzas. Try to find baby arugula, we just had to pick through our “arugula mix” for the <em>babies.</em> ha!</p>
<p>Also, the way this recipe is cooked made the perfectly crispy perfectly perfect crust. A pizza stone is required, and makes all the difference!<span id="more-401"></span></p>
<p>Here’s what you need:</p>
<p><img loading="lazy" decoding="async" class="aligncenter wp-image-413 size-large" src="http://www.thatsquareplate.com/wp-content/uploads/2014/11/1-DSC_4797-600x387.jpg" alt="" width="600" height="387" srcset="https://www.thatsquareplate.com/wp-content/uploads/2014/11/1-DSC_4797-600x387.jpg 600w, https://www.thatsquareplate.com/wp-content/uploads/2014/11/1-DSC_4797-300x193.jpg 300w, https://www.thatsquareplate.com/wp-content/uploads/2014/11/1-DSC_4797-816x525.jpg 816w, https://www.thatsquareplate.com/wp-content/uploads/2014/11/1-DSC_4797-1000x644.jpg 1000w, https://www.thatsquareplate.com/wp-content/uploads/2014/11/1-DSC_4797.jpg 800w" sizes="auto, (max-width: 600px) 100vw, 600px" /></p>
<p>Anyway, here’s how to do it:</p>
<p>Place a pizza stone on the bottom rack of the oven and preheat the oven to 500° for 30 minutes.</p>
<p>Meanwhile, in a small saucepan, combine the butter with 1 tablespoon of water and bring to a simmer. Add the scallions (<em>or green garlic</em>) and cook over moderate heat until softened, about 5 minutes. Add the white wine and cook for 2 minutes. Add the heavy cream and simmer over low heat until reduced by half, about 5 minutes.</p>
<p>On a semolina-dusted work surface, stretch out one of the pieces of dough to a 12-inch round; transfer to a semolina-dusted pizza peel.<a href="http://www.thatsquareplate.com/wp-content/uploads/2014/11/1-DSC_4803.jpg"><img loading="lazy" decoding="async" class="aligncenter size-medium wp-image-416" src="http://www.thatsquareplate.com/wp-content/uploads/2014/11/1-DSC_4803-300x199.jpg" alt="Arugula Scallion Cream Pizza" width="300" height="199" srcset="https://www.thatsquareplate.com/wp-content/uploads/2014/11/1-DSC_4803-300x199.jpg 300w, https://www.thatsquareplate.com/wp-content/uploads/2014/11/1-DSC_4803-600x399.jpg 600w, https://www.thatsquareplate.com/wp-content/uploads/2014/11/1-DSC_4803-789x525.jpg 789w, https://www.thatsquareplate.com/wp-content/uploads/2014/11/1-DSC_4803-1000x665.jpg 1000w, https://www.thatsquareplate.com/wp-content/uploads/2014/11/1-DSC_4803.jpg 800w" sizes="auto, (max-width: 300px) 100vw, 300px" /></a><a href="http://www.thatsquareplate.com/wp-content/uploads/2014/11/1-DSC_4804.jpg"><img loading="lazy" decoding="async" class="aligncenter size-medium wp-image-417" src="http://www.thatsquareplate.com/wp-content/uploads/2014/11/1-DSC_4804-300x199.jpg" alt="Arugula Scallion Cream Pizza" width="300" height="199" srcset="https://www.thatsquareplate.com/wp-content/uploads/2014/11/1-DSC_4804-300x199.jpg 300w, https://www.thatsquareplate.com/wp-content/uploads/2014/11/1-DSC_4804-600x399.jpg 600w, https://www.thatsquareplate.com/wp-content/uploads/2014/11/1-DSC_4804-789x525.jpg 789w, https://www.thatsquareplate.com/wp-content/uploads/2014/11/1-DSC_4804-1000x665.jpg 1000w, https://www.thatsquareplate.com/wp-content/uploads/2014/11/1-DSC_4804.jpg 800w" sizes="auto, (max-width: 300px) 100vw, 300px" /></a></p>
<p>Spread half of the garlic cream on the dough, leaving a 1-inch border all around. Top with half of the mozzarella and season with salt and pepper.<img loading="lazy" decoding="async" class="aligncenter size-medium wp-image-420" src="http://www.thatsquareplate.com/wp-content/uploads/2014/11/1-DSC_4813-300x199.jpg" alt="Arugula Scallion Cream Pizza" width="300" height="199" srcset="https://www.thatsquareplate.com/wp-content/uploads/2014/11/1-DSC_4813-300x199.jpg 300w, https://www.thatsquareplate.com/wp-content/uploads/2014/11/1-DSC_4813-600x399.jpg 600w, https://www.thatsquareplate.com/wp-content/uploads/2014/11/1-DSC_4813-789x525.jpg 789w, https://www.thatsquareplate.com/wp-content/uploads/2014/11/1-DSC_4813-1000x665.jpg 1000w, https://www.thatsquareplate.com/wp-content/uploads/2014/11/1-DSC_4813.jpg 800w" sizes="auto, (max-width: 300px) 100vw, 300px" /></p>
<p>In a medium bowl, use tongs to toss the baby arugula (<em>nettles</em>) with the olive oil and season with salt and pepper. Top the pizza with your arugula and turn on the broiler.<a href="http://www.thatsquareplate.com/wp-content/uploads/2014/11/1-DSC_4824.jpg"><img loading="lazy" decoding="async" class="aligncenter size-medium wp-image-426" src="http://www.thatsquareplate.com/wp-content/uploads/2014/11/1-DSC_4824-300x199.jpg" alt="Arugula Scallion Cream Pizza" width="300" height="199" srcset="https://www.thatsquareplate.com/wp-content/uploads/2014/11/1-DSC_4824-300x199.jpg 300w, https://www.thatsquareplate.com/wp-content/uploads/2014/11/1-DSC_4824-600x399.jpg 600w, https://www.thatsquareplate.com/wp-content/uploads/2014/11/1-DSC_4824-789x525.jpg 789w, https://www.thatsquareplate.com/wp-content/uploads/2014/11/1-DSC_4824-1000x665.jpg 1000w, https://www.thatsquareplate.com/wp-content/uploads/2014/11/1-DSC_4824.jpg 800w" sizes="auto, (max-width: 300px) 100vw, 300px" /></a></p>
<p>Slide the pizza onto the stone and broil for about 5 minutes, until golden brown and bubbling. Transfer the pizza to a cutting board and garnish with shaved Parmigiano. Repeat to make the second pizza.</p>
<p> </p>
<p><img loading="lazy" decoding="async" class="aligncenter wp-image-431 size-large" src="http://www.thatsquareplate.com/wp-content/uploads/2014/11/1-DSC_4850-600x399.jpg" alt="" width="600" height="399" srcset="https://www.thatsquareplate.com/wp-content/uploads/2014/11/1-DSC_4850-600x399.jpg 600w, https://www.thatsquareplate.com/wp-content/uploads/2014/11/1-DSC_4850-300x199.jpg 300w, https://www.thatsquareplate.com/wp-content/uploads/2014/11/1-DSC_4850-1000x665.jpg 1000w, https://www.thatsquareplate.com/wp-content/uploads/2014/11/1-DSC_4850.jpg 800w" sizes="auto, (max-width: 600px) 100vw, 600px" /></p>
<p style="text-align: center;"><a title="Original recipe" href="http://www.foodandwine.com/recipes/pizza-with-garlic-cream-and-nettles" target="_blank">Recipe courtesy of Curtis de Fede & Tyler Rodde Food & Wine 2013 Cookbook</a></p>
<p style="text-align: center;"> </p>
<div class="blog-yumprint-recipe blog-yumprint-standard blog-yumprint-condensed " yumprintrecipe="lZSw" itemscope itemtype="http://schema.org/Recipe"> <img decoding="async" class="blog-yumprint-google-image" src="http://www.thatsquareplate.com/wp-content/uploads/2014/11/1-DSC_4850-150x150.jpg" style="display:block;position:absolute;left:-10000px;top:-10000px;" itemprop="image" /> <div class="blog-yumprint-recipe-title" itemprop="name">Pizza with Scallion Cream & Baby Arugula</div> <div class="blog-yumprint-recipe-published" itemprop="datePublished">2014-12-14 23:24:33</div> <div class="blog-yumprint-serves">Serves 4</div> <div class="blog-yumprint-header"> <div class='blog-yumprint-stars-reviews' itemprop="aggregateRating" itemscope itemtype="http://schema.org/AggregateRating" color="#31D1B7" highlightcolor="#37ebcd" emptycolor="#827765" rating="0" count="0">
<div class='blog-yumprint-star-wrapper'>
<div class='blog-yumprint-star-container'></div>
<meta itemprop="ratingValue" content="0" />
<meta itemprop="bestRating" content="4" />
<div class="blog-yumprint-review-count" itemprop="reviewCount" content="0"></div>
</div>
<div class='blog-yumprint-write-review'>Write a review</div>
</div> <div class="blog-yumprint-save blog-yumprint-action"><a href="http://yumprint.com/app/object/lZSw">Save Recipe</a></div> <div class="blog-yumprint-print blog-yumprint-action">Print</div> </div> <div class="blog-yumprint-spacer"></div> <div class="blog-yumprint-info-bar"> <div class="blog-yumprint-infobar-section">
<div class="blog-yumprint-infobar-section-title">Prep Time</div>
<div class="blog-yumprint-infobar-section-data" itemprop="prepTime" datetime="PT30M">30 min <span class="value-title" title="PT30M"></span></div>
</div> <div class="blog-yumprint-infobar-section">
<div class="blog-yumprint-infobar-section-title">Cook Time</div>
<div class="blog-yumprint-infobar-section-data" itemprop="cookTime" datetime="PT15M">15 min <span class="value-title" title="PT15M"></span></div>
</div> <div class="blog-yumprint-infobar-section">
<div class="blog-yumprint-infobar-section-title">Total Time</div>
<div class="blog-yumprint-infobar-section-data" itemprop="totalTime" datetime="PT45M">45 min <span class="value-title" title="PT45M"></span></div>
</div> </div> <div class="blog-yumprint-recipe-contents"> <div class="blog-yumprint-info-box"> <div class="blog-yumprint-infobox-section">
<div class="blog-yumprint-infobox-section-title">Prep Time</div>
<div class="duration blog-yumprint-infobox-section-data" itemprop="prepTime" dateTime="PT30M">30 min <span class="value-title" title="PT30M"></span></div>
</div> <div class="blog-yumprint-infobox-section">
<div class="blog-yumprint-infobox-section-title">Cook Time</div>
<div class="duration blog-yumprint-infobox-section-data" itemprop="cookTime" dateTime="PT15M">15 min <span class="value-title" title="PT15M"></span></div>
</div> <div class="blog-yumprint-infobox-section">
<div class="blog-yumprint-infobox-section-title">Total Time</div>
<div class="duration blog-yumprint-infobox-section-data" itemprop="totalTime" datetime="PT45M">45 min <span class="value-title" title="PT45M"></span></div>
</div> </div> <div class="blog-yumprint-ingredient-section" yumprintsection="0"> <div class="blog-yumprint-subheader">Ingredients</div> <li class='blog-yumprint-ingredients'> <li class="blog-yumprint-ingredient-item" yumprintitem="0" itemprop="ingredients">2 Tbsp. Unsalted butter</li> <li class="blog-yumprint-ingredient-item" yumprintitem="1" itemprop="ingredients">1-2 bulbs Green garlic OR 3 scallions (white & tender green parts only), thinly sliced</li> <li class="blog-yumprint-ingredient-item" yumprintitem="2" itemprop="ingredients">1 Tbsp. Dry white wine</li> <li class="blog-yumprint-ingredient-item" yumprintitem="3" itemprop="ingredients">1/4 cup Heavy cream</li> <li class="blog-yumprint-ingredient-item" yumprintitem="4" itemprop="ingredients">Semolina, for dusting</li> <li class="blog-yumprint-ingredient-item" yumprintitem="5" itemprop="ingredients">2 (8-oz) pizza dough balls</li> <li class="blog-yumprint-ingredient-item" yumprintitem="6" itemprop="ingredients">6 oz. Mozzarella (or buffalo mozzarella) 6 oz.</li> <li class="blog-yumprint-ingredient-item" yumprintitem="7" itemprop="ingredients">Salt</li> <li class="blog-yumprint-ingredient-item" yumprintitem="8" itemprop="ingredients">Freshly ground pepper</li> <li class="blog-yumprint-ingredient-item" yumprintitem="9" itemprop="ingredients">4 oz. Baby arugula (or nettles)</li> <li class="blog-yumprint-ingredient-item" yumprintitem="10" itemprop="ingredients">2 Tbsp. Extra-virgin olive oil</li> <li class="blog-yumprint-ingredient-item" yumprintitem="11" itemprop="ingredients">Shaved Parmigiano-Reggiano for serving</li> </li>
</div> <div class="blog-yumprint-method-section" yumprintsection="1"> <div class="blog-yumprint-subheader">Instructions</div> <ol class="blog-yumprint-methods" itemprop="recipeInstructions"> <li class="blog-yumprint-method-item" yumprintitem="0">Place a pizza stone on the bottom rack of the oven and preheat the oven to 500° for 30 minutes.</li> <li class="blog-yumprint-method-item" yumprintitem="1">Meanwhile, in a small saucepan, combine the butter with 1 tablespoon of water and bring to a simmer. Add the scallions (or green garlic) and cook over moderate heat until softened, about 5 minutes. Add the white wine and cook for 2 minutes. Add the heavy cream and simmer over low heat until reduced by half, about 5 minutes.</li> <li class="blog-yumprint-method-item" yumprintitem="2">On a semolina-dusted work surface, stretch out one of the pieces of dough to a 12-inch round; transfer to a semolina-dusted pizza peel.</li> <li class="blog-yumprint-method-item" yumprintitem="3">Spread half of the garlic cream on the dough, leaving a 1-inch border all around. Top with half of the mozzarella and season with salt and pepper.Arugula Scallion Cream Pizza</li> <li class="blog-yumprint-method-item" yumprintitem="4">In a medium bowl, use tongs to toss the baby arugula (nettles) with the olive oil and season with salt and pepper. Top the pizza with your arugula and turn on the broiler.</li> <li class="blog-yumprint-method-item" yumprintitem="5">Slide the pizza onto the stone and broil for about 5 minutes, until golden brown and bubbling. Transfer the pizza to a cutting board and garnish with shaved Parmigiano. Repeat to make the second pizza.</li> </ol>
</div> <div class="author blog-yumprint-author" itemprop="author">By Whitney</div> <div class="blog-yumprint-adapted">
Adapted from <a class="blog-yumprint-adapted-link" href="www.foodandwine.com/recipes/pizza-with-garlic-cream-and-nettles"> Food & Wine, Contributed by Curtis de Fede & Tyler Rodd </a> </div> <div class="blog-yumprint-adapted-print">
Adapted from Food & Wine, Contributed by Curtis de Fede & Tyler Rodd
</div> <div class="blog-yumprint-recipe-source">That Square Plate https://www.thatsquareplate.com/</div> </div>
</div>
<div class="hatom-extra" style="display:none !important;visibility:hidden;"><span class="entry-title">Pizza with Scallion Cream & Baby Arugula</span> was last modified: <span class="updated"> January 25th, 2016</span> by <span class="author vcard"><span class="fn">Whitney</span></span></div>
<!-- NgfbSharing::get_buttons content filter skipped: buttons not allowed in rss feeds -->
<p>The post <a href="https://www.thatsquareplate.com/pizza-with-scallion-cream-baby-arugula/">Pizza with Scallion Cream & Baby Arugula</a> appeared first on <a href="https://www.thatsquareplate.com">That Square Plate</a>.</p>
]]></content:encoded>
<post-id xmlns="com-wordpress:feed-additions:1">401</post-id> </item>
</channel>
</rss>
<!--
Performance optimized by W3 Total Cache. Learn more: https://www.boldgrid.com/w3-total-cache/
Served from: www.thatsquareplate.com @ 2025-03-15 21:41:07 by W3 Total Cache
-->