Megan

Mediterranean Pizza with Thin Pizzeria-Style Crust

July 15, 2017 by Megan

Mediterranean Pizza with a Thin Pizzeria-Style Crust. It’s topped with artichoke hearts, kalamata olives, tomatoes, salami, and cheese. It’s light, healthy, and full of flavor!

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I love pizza! Ya, umm, I mean I love HOMEMADE PIZZA! Especially this Mediterranean Pizza with a Thin Pizzeria-Style Crust! What’s not to love people?! You can call me health nut, food snob, or a gal that is just plain scared to eat dripping with grease stuffed-crust pizza for fear that I will be caught with one of those streams of pizza grease running down my chin! You know what I mean. I call it I know how I like my pizza and that is loaded with fresh veggies and not fat. Eat with your life in mind because you only have one life and the things you eat now affect how you feel right now as well as down the road. Just sayin. 😉

Don’t get me wrong, there are times I can totally go for some New York Style Pizza. Now that’s pizza in my book. I pretty much have my favorite pizza joints memorized around my area of the country. Here is my go-to list: Lincoln: Okay I feel like I have to say Valentino’s because Lincoln is where it started and we always ate Valentino’s growing up. So even though it may not be my all-time fav, I have to say it. Hastings: Back Alley Bakery. Just go there! Omaha: Oscar’s all the way. No question. Kansas City: Waldo Pizza. So amazing! Pizza, Atmosphere, Staff…that place has got it goin on. Breckinridge: Downstairs at Eric’s. Totally hits the spot after a day of skiing. Just a few, but they are all memorable enough that I can jot them down.

Okay, so on to this pizza crust that really has got some pizzaz. One of my favorite things growing up was kneading the dough. I know, right! Well as much as I still love it, what I love more is that my KitchenAid Stand Mixer did it all for me with this pizza crust recipe!! Oh ya! That dough hook though! This pizza crust contained a mixture of all-purpose flour and semolina flour which resulted in dough with a lovely stretchy texture.

One thing I love about pizza is the infinite number of ways I can prepare it. It can take as long or as little time to make it depending on what I have time for. It can be so convenient to buy the crust but homemade pizza crust is a game-changer. Not even kidding. We are talking from “Mmmm, that’s pretty good,” to “Wow! I’m gonna need that recipe!”

This mediterranean pizza has bold flavors from the kalamata olives and artichoke hearts. These things atop a light crust produces the ultimate pizza experience all in the comfort of your own home! This mediterranean pizza is the way to do pizza.

It is time we show that overly greasy slice of pizza who is boss. ☝️ This guy.

Mediterranean Pizza with Thin Pizzeria-Style Crust

Megan

Mediterranean Pizza with a Thin Pizzeria-Style Crust. It's topped with artichoke hearts, kalamata olives, tomatoes, salami, and cheese. It's light, healthy, and full of flavor!

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Prep Time 1 45

Cook Time 12

Total Time 1 57

Course Pizza

Cuisine Mediterranean

Servings 16 slices

Ingredients

Pizza Crust:

1 pkg active yeast
3/4 cup warm water ranging between 105-115℉
1 3/4 cup all-purpose flour
1/2 cup semolina flour
1 teaspoon sugar
1 teaspoon salt
1 tablespoon olive oil
cornmeal for dusting baking sheets

Pizza

6 slices salami sliced
6 oz jar marinated artichoke hearts drained
1/2 cup kalamata olives sliced
1 medium tomato chopped
1/2 cup grated Parmesan cheese
2-3 fresh basil leaves
1 tablespoon olive oil

Instructions

Pizza Crust

In a bowl combine active dry yeast and water. Let stand for 5 minutes at least, or until yeast is dissolved.
Transfer to bowl of stand up mixer. Add flours, sugar, salt, and olive oil . Mix on low speed for one minute. Using dough hook, increase speed to medium-low for 7 minutes. Can also knead dough by hand for 10 minutes.
Transfer dough to a bowl lightly coated with oil. Flip dough over to coat both sides. Cover with plastic wrap and let rise for 1 hour.
Preheat oven to 450℉.
Grease 2 baking sheets with non-stick cooking spray. Lightly dust each baking sheet with cornmeal.
Punch down dough and divide it into two halves.
Roll each half into a ball and let rest for 10 minutes, covered loosely with plastic wrap while preparing toppings.
Meanwhile, slice salami and olives, and chop tomato.
On a floured surface, flatten each ball of dough and roll out into somewhat of a 12 inch round.
Transfer dough to baking sheets. Pinch edges all the way around to form a lip.
Brush the top of dough with olive oil followed by salami, artichoke hearts, olives, tomatoes, and cheese.
Bake for 12-14 minutes or until crust is golden brown.
Top with torn basil leaves.

Notes

Can prepare the crust without a stand-up mixer. Simply mix the yeast mixture with the flours, sugar, salt, and olive oil together in a large bowl, and then knead by hand for 10 minutes.

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Celebration Lemon Thyme and Brown Butter Scallops

July 13, 2017 by Megan

Lemon Thyme and Brown Butter Scallops need to be your next Friday evening meal at home. Scallops belong to the shellfish group called mollusks and are particularly high in protein while also being low in fat.

These Lemon Thyme and Brown Butter Scallops are fancy. So fancy that you will need to get out your fancy dinnerware for these tasty shellfish. They deserve nothing short of the finest. Take notes here! What’s even better? They are simple to make! A similar and just as awesome meal is this salmon.

My husband and I joke that one day we will be able to eat on dinner-size plates again. I tend to photograph my food on salad plate-size dishes so the food doesn’t get lost on a large dinner plate. So many times we end up eating our meals on salad plates. It’s just kinda LOL hilarious because our kids are eating on plates bigger than ours and they are 3, 4, and 5. However, sometimes for good measure I switch our food to our nice dinner plates so it looks like we are eating more than bird food. It’s just crazy how shooting food on salad plates looks so much better. Thus, for now we will continue to get in our daily dose of good-for-you laughs.

I highly recommend trying out this scallop recipe if you haven’t tried cooking scallops at home before. Scallops are healthy, great-tasting, and will cost a fraction of the price of most restaurants. For me, it was time to celebrate what 3 Scoops of Sugar has become so far. And that is a place on the internet where I have the opportunity to share my favorite recipe successes.

And to you, my readers, who are the most important part of this blog because without you writing would not be as much fun! My latest motto is Cook Like Everyone’s Watching because cooking is one area of my life that the more I cook and create, the more I want to improve, create better next time, and ultimately share with you guys. My cooking hero is me in 1 year. (Thanks Matthew McConaughey for the awesome words!) That motivates me to read, research, and become an expert in the future.

So back to these bada** Lemon Thyme and Brown Butter Scallops. It’s time to bite the bullet and try these out. They are simple enough and why wait to celebrate?!

It’s summer, you’re alive, and these scallops are fantastic!