When it comes to Valentine’s Day for this single girl, if I’m going to make something heart-shaped, it’s going to be pizza, because let’s be honest, pizza is the key to my heart 😉
It’s officially SUPERBOWL WEEK!!!
For a buffalo sauce obsessed, football loving, beer drinking girl, this is my favorite holiday of the year!
Ok, ok, I get it, it’s not technically a holiday, but for me it is 😉
Mashed potato & bacon pizza is an absolutely delicious combo with the creamy potatoes & crunchy bacon, all topped off with mozzarella & parmesan cheese!
In continuation with “Thanksgiving Leftover Week” on the blog, I’m sharing a new pizza recipe that might seem a little strange at first, but don’t knock it until you’ve tried it!
One of my favorite pizzerias downtown San Diego, Basic, introduced me to mashed potato and bacon pizza almost 10 years ago and I’ve been hooked ever since!
Pizza: good, mashed potatoes: good, bacon: good, cheese: good, the combination: GREAT!
I’m currently sitting at my dining room table (AKA “my office”) with a big cup of french pressed coffee and a table full of pink, leopard and three year birthday party decorations.
The coffee: totally normal. The birthday decorations: not so much!
Today I will be celebrating Little Leopard Book’s 3 year blogoversary with a pink & leopard themed birthday party photo shoot captured by my amazingly talented friend and photographer, Stacy Keck.
Hi, my name is Whitney and I’m a pizza addict. Yes, I will admit, I have probably never met a pizza I didn’t like.
Ingredients (crust – makes 1 pizza)
- 1/2 cup water
- 1/4 oz yeast
- 2 cups flour
- 1/4 tsp salt
- 1 cup pizza sauce
- 3 cups arugula
- 4 oz prosciutto
- 1/4 cup romano cheese
- 1/4 cup parmesan cheese
Start making the crust by combining the water and yeast. Allow to sit for 5-10 minutes or until the mixture begins to bubble.
Next, add the flour, salt and mix until a solid ball forms. Knead the ball of dough for 5 minutes then place into a large greased bowl and cover.
Allow to rise for 30-45 minutes then place the dough on a baking sheet and roll into a thin crust.
Next, spread the pizza sauce on top. I used the same recipe that I used on my deep dish pizza because it was amazing! I highly recommend you do the same!
Next, top with 2 cups of the arugula.
Then with the strips of prosciutto.
Finally top with the parmesan and romano cheeses.
Bake at 425° for 10-12 minutes. Remove from the oven and top with the additional cup of arugula.
Slice in and get down on this bad boy!
Great combination in life, especially amazing on pizza!
Yeah, a got a little picture happy with this one!
♣ Vegetarian Option: Remove the prosciutto and replace with red onions for a delicious vegetarian pizza.
♦ Gluten Free Option: Replace the flour with a gluten-free flour blend for a crust that will come out similar to my Gluten Free Italian Garlic Rolls or replace the crust completely with my cauliflower based Gluten Free Pizza Crust.