The “Use What You Have, Spaghetti Crust, Pizza Pie”

Pizza Pie 1

Pizza Pie 1

The “Use What You Have, Spaghetti Crust, Pizza Pie”

So, yesterday, my husband and I were entertaining the idea of homemade pizza for dinner. I’ll tell you my idea of home made pizza at a later post… Well, after working all day, running 3 miles in the 110 degree heat, and a couple of glasses of wine at the end of the day…  the left over gumbo sounded like a better idea.  However, when I got up this morning, the thought of pizza was still running through my mind.   Only I was in the mood to get creative and not have to drive to the store (that’s always a plus in my book).  After a quick inventory of what I had in my fridge, I came up with this recipe…..  It’s one of those recipes that you could easily change out ANY of the ingredients for what you have on hand…  Here is my recipe!  Use it as a guideline to create your own pizza pie!!!

Preheat your oven to 375 degrees

For the “crust”:

Left over, cooked pasta. Mine happened to be spaghetti, so it was probably about 2/3 of a 1 lb. box

1 tsp anchovy paste

1 tsp basil paste

2 – 3 TBS olive oil

3 – 4  TBS chopped sundried tomatoes

1/4 cup chopped green onions

Chopped fresh herbs, I used parsley, basil, and oregano.  More Parsley and basil and a little less oregano.

1/2 cup or more grated parmesan cheese

Kosher salt and coarse ground pepper to taste

More olive oil if needed

For the filling:

Mozzarella cheese, sliced thin.  I probably have 2 large balls altogether

2 large fresh tomatoes, sliced thin

1/2 large onion, sliced thin

Fresh basil

Minced garlic

Olive oil

Kosher salt and Coarse ground black pepper

Salami, very thin sliced.  Mine was only about 2” long and was plenty.

Black olives

1 – pkg. Proscuitto, torn

More mozzarella cheese

Parmesan cheese

olive oil for drizzling

Here’s how I put it all together:

First prepare the crust:

Mix the anchovy paste and basil paste with the olive oil.  In a medium mixing bowl, coat this mixture with the pasta.  Toss in the remaining ingredients.  Be sure to turn it really good to make sure all of the ingredients are evenly distributed throughout the pasta.  Spray a 9 inch spring form pan with olive oil spray.  Press the pasta into the pan. I actually used a potato masher to press it in.  Press firm without “smashing” the pasta. 

Now Layer in the filling:

Layer 1/3 of the mozzarella on top of the “crust”

Add a layer of the thin sliced tomatoes, onions, garlic, and basil.

Drizzle this with some olive oil and give it a good sprinkle of salt and pepper.

Add the salami in a single layer.  Top this with the black olives.

Add another layer of the mozzarella cheese.

Next goes the remaining thin sliced tomatoes, onions, basil, and garlic drizzled with olive oil and sprinkled with salt and pepper.

Now add all of the proscuitto.

Top this with the remaining Mozzarella cheese.

Top this with a heavy amount of grated parmesan cheese and the last few thin sliced onions.  Gently press everything down into the pan with your hands.  Give it a heavy drizzle of olive oil.  Cover with tin foil.

Put a layer of tin foil on a baking sheet.

Wrap another layer of tin foil around the bottom of the spring form pan.  Place in the preheated oven and bake for an hour.  Remove the top covering of tin foil. Change the oven to broil and let the cheese get a nice golden color to it.  Take it out of the oven and let it rest for 15 – 20 minutes before removing it from the spring form pan.  Use a knife to detach the edges of the pie from the pan before you remove it.  Cut into desired wedge sizes eat it up!!!

Serve and Enjoy!!!

Pizza pie 2

Pizza pie 2

Roasted Peppers & Garlic with Fresh Herbs

Roasted Peppers with Garlic and Fresh Herbs

Roasted Peppers with Garlic and Fresh Herbs

Oven Roasted Peppers with Fresh Herbs

 

This is almost too simple to post as a recipe.  However, I can’t tell you the number of times that people say, “Really?” when I tell them about roasting peppers.  They have the best flavor and I could truly eat the entire platter of peppers by myself.  We eat these as a side to any meat but I also use them to make roasted pepper spread.  You can control the heat by simply choosing peppers that have a milder flavor.  I happen to like the heat so I use more hot then mild.

Ingredients List:

6 – lg. jalapeno peppers

6-  lg. hot banana peppers

3-  lg. aneheim peppers

4 – lg. giant marconi peppers (these are mild)

1/2 – purple onion, sliced thin

2 – garlic pods, cut in half.  Leave the skin on.  It helps keep all the little toes together.

3 – large sprigs fresh rosemary

8 – large sprigs of fresh thyme

Olive oil spray

1/4 cup olive oil

1 1/2 tsp kosher salt

1 1/2 coarse ground black pepper

 

Cooking instructions:

Preheat the oven to 400 degrees.  Line a baking sheet with aluminum foil.  Spray the foil with olive oil spray.  Cut the stems off all the peppers.  Cut the peppers in half lengthwise.  Remove the seeds and veins from the insides of the peppers.  Be sure to get that vein!  The seeds and the veins are where most of the heat comes from. By removing them, you still get a great flavor with some heat without it being overwhelming.      Roughly, cut the rosemary and thyme into big pieces.  Place the peppers, sliced onion, and herbs onto the lined baking sheet.  Drizzle with the olive oil.  Sprinkle on salt and pepper.  Give it all several tosses making sure you coat everything well.  Rub the cut side of the garlic pods with olive oil, salt and pepper and place in the center of the baking sheet, cut side up.  Place the baking sheet into the preheated oven for 20 minutes.  Rotate the pan and let them cook for another 10 minutes.  Remove from the oven and enjoy them as a great side or use them to make the roasted pepper spread.  See recipe in appetizers.