Spinach and Bacon Caesar Pizza

If you have visited my site before you probably noticed that many of my recipes are gluten-free. This is not one of them, but this is so yummy, I just had to share it with the world. We all need from time to time some yang foods to balance the healthy yin many of us boomers are striving eat. The problem comes when we don’t have the balance or don’t use moderation. That said, this is a decadent, unctuous and delicious departure from my usual healthier recipe offerings. This is also a snap to prepare if you purchase the pizza dough balls which have been more available in many stores of late.

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Spinach and Bacon Caesar Pizza

Yield: 3-4 servings

2 balls pizza dough (whole wheat or white)
2 cups fresh spinach
1/3 cup creamy Caesar dressing
½ lb. thick cut nitrate-free bacon chopped
8 ozs. Italian blend fine shredded cheese
1 teaspoon olive oil
Fresh cracked pepper, to taste

Preheat oven to 450°. Combine the 2 balls of dough into one and knead and stretch to fill a large pizza pan or cookie sheet coated with the olive oil. If you have a pizza stone and paddle, place stone in oven before preheating and dust paddle with a bit of cornmeal before stretching dough. Spread Caesar dressing across crust, cover with spinach leaves, then cheese blend, then bacon and pepper. Bake pizza for 4-6 minutes or until crust is starting to turn brown on the bottom.
Hint: If you like your bacon crispy, par-cook it in the oven before chopping.
Portion and serve.

©2016 Aron Bradley
http://www.boomercuisine.com

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Radical Radish Pod Pizza

Radish pods? You may be scratching your head at this point but this is a wonderful by product of those awesome radishes when you let them flower as part of their natural reproduction, they produce these pods that taste like a mild radish was crossed with a sugar snap pea. They are great to eat raw and in salads but in my tradition of thinking outside the (C. S. A.) box I wanted to share yet another possibility for these delicate wonders. Combined with some other summer garden staples (heirloom tomatoes, zucchini and basil and the imported treat of all natural Prosciutto di Parma, this radical pizza is a real winner!

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Radical Radish Pod Pizza

Yield: 2 generous servings

1 ball whole what pre-made pizza dough
1 cup radish pods
1 cup shredded mozzarella
½ cup shredded parmesan
½ cup sliced zucchini
6 thin slices of heirloom tomato (white variety pictured)
5-6 small Crimini mushrooms sliced
6-8 sprigs of fresh basil
½ oz. of julienne all natural Prosciutto di Parma
4 cloves garlic chopped
2 teaspoons extra virgin olive oil
salt and cracked pepper to taste

Work the pizza dough ball till it stretches to a nice thin crust. Add olive oil, salt and pepper, garlic, heirloom tomatoes, zucchini, mushrooms, basil and radish pods in that order. Add cheeses and distribute the Prosciutto di Parma as shown and bake in a pre-heated 500° oven for 6-8 minutes or until the bottom of the crust begins to brown. Slice and serve.

© 2012 Aron and Valerie Bradley
http://www.boomercuisine.com

Bok Choy and Mushroom Pizza

My wife Val had an idea to do an Asian flavored focaccia bread with our C.S.A. bok choy and I said why go with Asian, everybody has had bok choy Asian style, why not go Italian and really blow some minds and then top it with a creamy semi soft Danish cheese just to make it truly international? This is a super simple recipe if you use a pre-made pizza crust as suggested.

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The pizza before adding the Havarti cheese and baking it.

Bok Choy and Mushroom Pizza

Yield: 2 servings

1 whole wheat pizza crust
2 baby bok choy sliced
8 oz. oyster or your favorite mushrooms sliced
½ red sweet red pepper sliced
4-5 slices of Havarti cheese
2 teaspoons extra virgin olive oil
5 cloves garlic chopped
½ teaspoon salt

Heat oil and sauté mushrooms, bok choy, garlic and salt till mixture is just starting to caramelize.
Add to ready-made pizza crust. Top with red peppers and sliced Havarti cheese and bake for 5-8 minutes on a pizza pan or cookie sheet in the middle of your oven at 425°.
Serve.

© 2012 Aron David Bradley
http://www.boomercuisine.com

Clam and Smoked Salmon Pizza

As any of you know who follow my blog, most of my recipes are gluten-free. This  is not one of them but was so exquisite I had to share it with you. Many supermarkets and Trader Joe’s now carry pre-made pizza dough in 1 pound units which make a perfect thin crust large pizza, enough to feed 2 adults and 1-2 kids when you add a salad. Yes these are moderate portions but moderation is the key to healthful eating  habits right? I am using the whole wheat crust in this recipe. Always use the best quality, natural and fresh ingredients whenever possible. What really sets this recipe apart is the artichoke heart dressing creating a unique flavor when combined with the seafood, garlic and fresh herbs. It is truly divine! Please use fresh mozzarella (not the rubbery kind).

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Ready for the oven...

The finished pizza ready to serve

Clam and Smoked Salmon Pizza

Yield: 3-4 servings

1 lb. ball of whole wheat pizza dough
6 oz. fresh mozzarella cheese cut into ¼ inch slices
1-6.5 oz. can of chopped clams drained
3 oz. artichoke heart dressing (see: Chicken and Baby Kale Salad w/ Artichoke Heart Dressing)
2 oz. natural, (nitrate-free) wild caught lox julienne
1/3 oz. extra virgin olive oil
4-5 fresh basil leaves chiffonade
4-5 cloves of garlic chopped
1 sprig of fresh oregano chopped
Salt and fresh cracked black pepper to taste

Set oven temp to 425°. Place dough on a pizza pan or cookie sheet, drizzle with olive oil and stretch or roll it out to a large pizza size. Spread artichoke dressing to the edges; add clams, salmon, garlic and herbs. Top with sliced fresh mozzarella cheese. Add salt and fresh cracked pepper to taste. Cook for 10-15 minutes or until crust is cooked on the bottom and starting to brown. Slice and serve with a fresh salad.

© 2012 Aron David Bradley
http://www.boomercuisine.com