Bacon Lettuce and Tomato Pizza

First, paint on a base of cream cheese and mayonnaise on some artisan flat bread or pizza bread. You can of course make your own pizza dough.



Add sliced tomatoes seasoned with salt and pepper.



Add some crispy bacon.



Bake at 400 degrees for 10-15 minutes and add the lettuce.



Sprinkle some red wine vinegar on top.

Decadent Pepperoni Pizza

Artisan flatbread
1/4 cup buttermilk
1/2 cup ricotta cheese
2 tablespoons olive oil
3 cloves garlic, minced
Salt and pepper to taste
1 cup San Marzano tomatoes, pureed
Mozzarella, thinly sliced
Pepperoni as desired
Shredded (not grated) Parmesan cheese as desired
Dried oregano

Combine the buttermilk, ricotta, olive oil, garlic salt and pepper. Spread on the pizza crust.

Dot the pie with the tomato sauce. Add the mozzarella. Add the pepperoni. Sprinkle on the Parmesan. Sprinkle on the oregano.

Bake at 425 for about 25 minutes until the mozzarella is bubbling and starting to turn brown. 

Decadent White Pizza

Uh oh. I'm on a pizza kick again. Here is the white slice of your dreams.



Artisan flatbread
1/4 cup buttermilk
1/2 cup ricotta cheese
2 tablespoons olive oil
3 cloves garlic, minced
Salt and pepper
Onion, sliced
Portabello mushroom, sliced
Shredded Parmesan cheese as desired
Balsamic vinegar as desired

Combine the ricotta, buttermilk , olive oil, garlic and salt and pepper. The goal is to have something spreadable. Too thick? Add buttermilk. Too thin? Use more ricotta. Spread  the mixture onto the bread.

Decorate the pizza with slices of onion and mushroom. Top with the Parmesan.

Bake at 425 until the Parmesan is bubbly and starting to turn brown - about 20 minutes.

Sprinkle with balsamic vinegar before cutting and serving.

Pizza Adultified

I'm on a pizza kick. Pizza is literally a blank canvas for vegetables, cheese, meat or some combination of those ingredients:

This is a flat bread pizza painted with red sauce with dolmades rice filling. Feta cheese was added after baking.



Here is a flatbread pizza with ricotta and half-and-half as a base with sauteed fennel, onions and slices of apple:



I don't mind using an artisan flatbread as a crust. It saves time, but I make my own crust as well. Here is a typical cheese pie with Swiss chard:



Fennel and sausage:



Here is my favorite adult pizza at the moment:



Artisan flat bread
1/2 cup ricotta
1/4 cup buttermilk
1/4 cup grated pecorino Romano cheese
1 handful of sliced yellow peppers
1 handful of rough chopped onion
A few dollops of red sauce
Salt and pepper
Dried oregano
Olive oil

Paint the bread with olive oil, sprinkle with salt and oregano.

Mix the ricotta, buttermilk and grated cheese. You want a thick pancake batter type of consistency. Spread evenly onto the bread. Season with fresh ground black pepper.

Add the raw peppers and onions.

Add dollops of red sauce to the pizza.

Bake at 425 degrees for about 12 minutes.