There's been a lot of pizza making going on in the Wilson household this year. For the first 6 months they were all soft and Digiorno-y- and that's about the biggest insult I can think of for a homemade pizza. I was being stubborn. I'd heard that in order to make a good pizza crust you must use a pizza stone- I just didn't want to believe it. And it's not that I didn't have one- I did. But it was something new to me, and I don't do new well. Finally, I broke down and pulled it out. I must have researched how to use that thing for an hour straight, I was so scared! But just like most things in life, this turned out to be much easier than expected, and I was able to create the pizza crust of my dreams. Now it was time to face my next challenge: a pizza that can hold a candle to the Round Table Gourmet Veggie.
The secret to the Gourmet Veg lies in Round Table's creamy garlic sauce. I tried making this with store bought garlic alfredo sauce, but that was a huge letdown (probably because store bought sauce never tastes good anyways.) I tried making it with ranch dressing, as some people on the internet had suggested, but that was a flop as well. But this? This- is magic.
I did without the zucchini and mushrooms, because this is how I always order it. I may have made peace with mushrooms and be on speaking terms with zucchini, but I still don't necessarily want them on my pizza. But of course, if it tickles your fancy, pile them on.
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I used Jay's Pizza Crust recipe, which is amazing, but yields an extra large pizza. My stone is medium-sized so I cut the dough in half and stored the rest in the freezer or fridge. But you can use any dough you feel comfortable with.
In a small saucepan over medium heat melt the butter. Use a baby whisk to whisk in the flour and stir for about 2 minutes. Add milk and bring to a boil. Add garlic, italian seasoning, salt, pepper and nutmeg, then reduce heat to low and cook, stirring for 2 to 3 minutes more.
Spread sauce evenly over entire pizza. Add spinach, then top with fontina. Add rest of veggies, then top with mozzarella, cheddar, and lastly, parmesan.One of my favorite pizzas comes from Round Table Pizza. It’s the Gourmet Veggie and it’s topped with all sorts of good things. I haven’t had a slice of that for quite some time now, so when Stephen suggested we make pizza, I immediately wanted to try to make my own version of it. I was hesitant at first, mainly because I wasn’t sure if he’d like it, but I convinced him by adding chicken and spicing the sauce up a bit that he would. The following day when I began prepping the veggies I realized I hadn’t made the dough. How could I forget that? It’s the most important part! Obviously there was no way I’d be able to make my favorite dough (it takes 18 hours to ferment), so I went to this cookbook to see what I could come up with. I found a recipe for pizza dough with a few different rising options. When I browsed through the ingredient list I had all of the ingredients but they were a little off. No bread flour and no instant yeast. I decided to go ahead and give it a try with what I had. It was great (not super bready and a nice crisp crust)! Turns out that we both loved the pizza and that I have the go-ahead to make it again. So if you’re looking to sneak in some veggies, give this a try, I think you’re going to be pleasantly surprised, and your family be will too!
Godfather's Cinnamon Streusel Dessert Pizza
*I like to refrigerate the other ball of dough I have left over and use it the following day. Just place it in a LARGE ziplock bag and remove all air. It will rise a bit in the refrigerator, so be aware of this.
Calories: 439 kcal | Carbohydrates: 53 g | Protein: 19 g | Fat: 16 g | Saturated Fat: 7 g | Polyunsaturated Fat: 2 g | Monounsaturated Fat: 6 g | Trans Fat: 1 g | Cholesterol: 48 mg | Sodium: 689 mg | Potassium: 340 mg | Fiber: 3 g | Sugar: 2 g | Vitamin A: 503 IU | Vitamin C: 8 mg | Calcium: 161 mg | Iron: 3 mg
I used Jay's Pizza Crust recipe, which is amazing, but yields an extra large pizza. My stone is medium-sized so I cut the dough in half and stored the rest in the freezer or fridge. But you can use any dough you feel comfortable with.
In a small saucepan over medium heat melt the butter. Use a baby whisk to whisk in the flour and stir for about 2 minutes. Add milk and bring to a boil. Add garlic, italian seasoning, salt, pepper and nutmeg, then reduce heat to low and cook, stirring for 2 to 3 minutes more.
Spread sauce evenly over entire pizza. Add spinach, then top with fontina. Add rest of veggies, then top with mozzarella, cheddar, and lastly, parmesan.One of my favorite pizzas comes from Round Table Pizza. It’s the Gourmet Veggie and it’s topped with all sorts of good things. I haven’t had a slice of that for quite some time now, so when Stephen suggested we make pizza, I immediately wanted to try to make my own version of it. I was hesitant at first, mainly because I wasn’t sure if he’d like it, but I convinced him by adding chicken and spicing the sauce up a bit that he would. The following day when I began prepping the veggies I realized I hadn’t made the dough. How could I forget that? It’s the most important part! Obviously there was no way I’d be able to make my favorite dough (it takes 18 hours to ferment), so I went to this cookbook to see what I could come up with. I found a recipe for pizza dough with a few different rising options. When I browsed through the ingredient list I had all of the ingredients but they were a little off. No bread flour and no instant yeast. I decided to go ahead and give it a try with what I had. It was great (not super bready and a nice crisp crust)! Turns out that we both loved the pizza and that I have the go-ahead to make it again. So if you’re looking to sneak in some veggies, give this a try, I think you’re going to be pleasantly surprised, and your family be will too!
Godfather's Cinnamon Streusel Dessert Pizza
*I like to refrigerate the other ball of dough I have left over and use it the following day. Just place it in a LARGE ziplock bag and remove all air. It will rise a bit in the refrigerator, so be aware of this.
Calories: 439 kcal | Carbohydrates: 53 g | Protein: 19 g | Fat: 16 g | Saturated Fat: 7 g | Polyunsaturated Fat: 2 g | Monounsaturated Fat: 6 g | Trans Fat: 1 g | Cholesterol: 48 mg | Sodium: 689 mg | Potassium: 340 mg | Fiber: 3 g | Sugar: 2 g | Vitamin A: 503 IU | Vitamin C: 8 mg | Calcium: 161 mg | Iron: 3 mg
I used Jay's Pizza Crust recipe, which is amazing, but yields an extra large pizza. My stone is medium-sized so I cut the dough in half and stored the rest in the freezer or fridge. But you can use any dough you feel comfortable with.
In a small saucepan over medium heat melt the butter. Use a baby whisk to whisk in the flour and stir for about 2 minutes. Add milk and bring to a boil. Add garlic, italian seasoning, salt, pepper and nutmeg, then reduce heat to low and cook, stirring for 2 to 3 minutes more.
Spread sauce evenly over entire pizza. Add spinach, then top with fontina. Add rest of veggies, then top with mozzarella, cheddar, and lastly, parmesan.One of my favorite pizzas comes from Round Table Pizza. It’s the Gourmet Veggie and it’s topped with all sorts of good things. I haven’t had a slice of that for quite some time now, so when Stephen suggested we make pizza, I immediately wanted to try to make my own version of it. I was hesitant at first, mainly because I wasn’t sure if he’d like it, but I convinced him by adding chicken and spicing the sauce up a bit that he would. The following day when I began prepping the veggies I realized I hadn’t made the dough. How could I forget that? It’s the most important part! Obviously there was no way I’d be able to make my favorite dough (it takes 18 hours to ferment), so I went to this cookbook to see what I could come up with. I found a recipe for pizza dough with a few different rising options. When I browsed through the ingredient list I had all of the ingredients but they were a little off. No bread flour and no instant yeast. I decided to go ahead and give it a try with what I had. It was great (not super bready and a nice crisp crust)! Turns out that we both loved the pizza and that I have the go-ahead to make it again. So if you’re looking to sneak in some veggies, give this a try, I think you’re going to be pleasantly surprised, and your family be will too!
Godfather's Cinnamon Streusel Dessert Pizza
*I like to refrigerate the other ball of dough I have left over and use it the following day. Just place it in a LARGE ziplock bag and remove all air. It will rise a bit in the refrigerator, so be aware of this.
Calories: 439 kcal | Carbohydrates: 53 g | Protein: 19 g | Fat: 16 g | Saturated Fat: 7 g | Polyunsaturated Fat: 2 g | Monounsaturated Fat: 6 g | Trans Fat: 1 g | Cholesterol: 48 mg | Sodium: 689 mg | Potassium: 340 mg | Fiber: 3 g | Sugar: 2 g | Vitamin A: 503 IU | Vitamin C: 8 mg | Calcium: 161 mg | Iron: 3 mg
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