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Category Archives: Pizza


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Carbonara Pizza

Carbonara Pizza | doughseedough.netI love weekends more now than I ever did before. Weekends are associated with quality time with Mike and my pups; something I took for granted when I could come home to them every night. Weekends are associated with cooking new foods since cooking for one on during the week isn’t really all that fun. I love binge watching shows on Netflix with Mike, going for long walks with the dogs, and cooking up food for us to enjoy as a couple.

Carbonara Pizza | doughseedough.net

This weekend, I was inspired to make a carbonara pizza after I bought some farm fresh eggs. The grocery store eggs don’t even come close to fresh eggs. Really. I wanted to showcase the eggs in something wonderful. What better way to do that than incorporate the eggs into a creamy sauce for the pizza and then crack a few on top? Eggs, cheese, bacon – you honestly can’t go wrong with that combination.

Carbonara Pizza | doughseedough.net

Carbonara Pizza

for the dough:
3 cups all purpose flour
1 – .25 ounce package active dry yeast (2 1/4 teaspoons)
2 tablespoons vegetable oil
1 teaspoon salt
1 tablespoon sugar
1 cup warm water (~110°F)

for the pizza:
4 ounces mozzarella, shredded
6 ounces Parmesan, grated and divided
5 large eggs, divided
8 ounces bacon, diced
2 sprigs thyme
2 cloves garlic, smashed
4 green onions, thinly sliced
freshly ground black pepper

  1. Preheat oven to 450°F. Place a pizza stone or baking sheet in the middle of the oven to heat up for at least 30 minutes.
  2. To make the dough: Fit stand mixer with dough hook. Combine dry ingredients in mixing bowl. Pour in oil and water. Mix on low speed until dough pulls away from side of bowl and gathers around hook and is smooth and elastic. Place dough in a large lightly greased bowl and cover loosely with plastic wrap. Set aside and let rise for 30 – 40 minutes.
  3. While dough is rising, cook bacon in a large pan with thyme and garlic until crispy. Remove cooked bacon from the pan and drain on a paper towel. Discard bacon drippings, garlic, and thyme.
  4. To make the sauce: Place 4 ounces Parmesan, 2 eggs, and 1 teaspoon of black pepper into a food processor and blend until smooth.
  5. To form the dough: Place dough on a flat surface. Gently press the center to create a large dimple. Gently push it outward from the center with your fingertips. Pick up the dough circle and, holding it under the rim, turn the dough in a circle; gravity will gently stretch the dough. Drape the dough over the back of your hands and gently stretch outward while rotating. Your pizza dough should have a thinner middle and a thicker edge. Place the dough onto a piece of parchment paper.
  6. Spread the sauce over the dough. Sprinkle shredded mozzarella on top, followed by bacon and green onions. Top with remaining 2 ounces of grated Parmesan. Slide pizza onto preheated pizza stone and bake for 10 minutes.
  7. Remove pizza from oven and use a large spoon to create 3 indentations on the top of the pizza. Crack the 3 remaining eggs into each of the indentations and return the pizza to the oven for 3 – 5 minutes, or until the egg whites are set but the yolk is still runny.
  8. To serve, use a knife to break the yolk and spread it around. Season with freshly ground black pepper before serving, if desired.

Carbonara Pizza | doughseedough.net

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Jalapeno Popper Pizza

jalapeno popper pizza with jalapeno ranch sauce | doughseedough.net

I love blogger’s choice swaps. It means I get to spend hours (yes, hours) perusing another blog. The only downside is that it’s nearly impossible to just choose one dish to make. This time was no different. The blog I was assigned was Cookaholic Wife. Again, I ended up with over a dozen dishes I wanted to make. I generally lean towards desserts, but the jalapeno popper pizza caught my eye.

jalapeno popper pizza with jalapeno ranch sauce | doughseedough.net

Jalapenos. All over a pizza. With a jalapeno ranch dressing. And bacon.

Yes, please!

I’ve been craving pizza ever since I made the BBQ Chicken Pizza and this one definitely hit the spot. If you can’t really handle the heat from the peppers, feel free to cut back on the amount you put on. I may or may not have put extra slices on mine because I love spicy foods 🙂

jalapeno popper pizza with jalapeno ranch sauce | doughseedough.net

Jalapeno Popper Pizza
adapted from Closet Cooking via Cookaholic Wife

for the pizza dough:
3 cups all purpose flour
1 – .25 ounce package active dry yeast (2 1/4 teaspoons)
2 tablespoons vegetable oil
1 teaspoon salt
1 tablespoon sugar
1 cup warm water (~110°F)

for the jalapeno ranch dressing:
1 jalapeno, seeds and membrane removed
1 green onion, ends trimmed
1 clove of garlic
1/2 lime, juiced
1/4 cup buttermilk
1/4 cup light mayo
1 tablespoon cilantro
salt and pepper, to taste
2 ounces reduced fat cream cheese, softened

for the pizza toppings:
2 jalapeno peppers, thinly sliced
1 cup shredded mozzarella cheese
1 cup shredded sharp cheddar cheese
4 slices bacon, cooked and roughly chopped

  1. To make the dough: Fit stand mixer with dough hook. Combine dry ingredients in mixing bowl. Pour in oil and water. Mix on low speed until dough pulls away from side of bowl and gathers around hook and is smooth and elastic. Place dough in a large lightly greased bowl and cover loosely with plastic wrap. Set aside and let rise for 30 – 40 minutes.
  2. To make the dressing: combine all ingredients except for the cream cheese using a hand blender, food processor, or blender. Mix until smooth. Mix in cream cheese until well combined.
  3. Preheat the oven to 450°F. Place pizza stone in oven and let it heat for at least 30 minutes.
  4. Stretch prepared pizza dough into a circle 12″ in diameter. Fold edges over to create a crust.
  5. Spread jalapeno ranch dressing over dough and sprinkle cheese on top. Top with jalapeno slices and bacon.
  6. Bake for 10 – 15 minutes or until cheese has melted and crust is lightly browned. Serve immediately.

Thanks to Taste of Home Cooking for organizing! Make sure to check out the other recipe swap posts!




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BBQ Chicken Pizza

BBQ chicken pizza | doughseedough.net

This pizza kicks some serious butt. I stumbled across it in Food Network magazine a while ago (ahem, a year ago) but never got around to making it because our pizza stone cracked in half. I don’t even know what happened. I baked a loaf of bread on it, took it out of the oven, set it down and… it died. We actually kept the larger half for a while, baking sad little loaves of bread on it. We finally got around to buying a replacement, but it just sat on our kitchen cart for months. I finally got around to using it this weekend!

Anyway, this recipe is supposed to be the copycat of California Pizza Kitchen’s BBQ Chicken Pizza. I can’t attest to whether or not this tastes like CPK’s pizza (I’ve only been there once a million years ago), but I will say that it is really, really good.

I opted to make the pizza dough and BBQ sauce from scratch, but store bought will do just fine! I don’t think I will ever buy bottled sauce again – I absolutely love the recipe that I have now. It’s tangy with the perfect balance of sweet and spicy. I’ve retyped the recipe for dough and sauce below. The dough recipes yields about 1 pound of dough and the sauce will yield 1/2 cup of sauce.

BBQ Chicken Pizza | DoughSeeDough.net

BBQ Chicken Pizza
adapted from Food Network

for the pizza dough:
3 cups all purpose flour
1 – .25 ounce package active dry yeast (2 1/4 teaspoons)
2 tablespoons vegetable oil
1 teaspoon salt
1 tablespoon sugar
1 cup warm water (~110°F)

for the barbecue sauce:
1/2 cup ketchup
1/4 cup water
2 tablespoons apple cider vinegar
1 tablespoon brown sugar
1 tablespoon honey
1/2 teaspoon black pepper
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon ground mustard
3/4 teaspoon lemon juice
3/4 teaspoon Worcestershire sauce

for the pizza:
1 teaspoon olive oil
1 8-ounce boneless, skinless chicken breast
3/4 cup grated smoked peppercorn gouda cheese or smoked gouda cheese
3/4 cup grated part-skim mozzarella cheese
1/2 small red onion, thinly sliced
1/4 cup fresh cilantro, chopped

  1. To make the dough: Fit stand mixer with dough hook. Combine dry ingredients in mixing bowl. Pour in oil and water. Mix on low speed until dough pulls away from side of bowl and gathers around hook and is smooth and elastic. Place dough in a large lightly greased bowl and cover loosely with plastic wrap. Set aside and let rise for 30 – 40 minutes.
  2. Meanwhile, make the BBQ sauce: combine all sauce ingredients in a small saucepan. Bring to a boil, stirring frequently. Reduce to a simmer and cook for 30 – 40 minutes or until thick.
  3. Preheat oven to 425°F and position rack in lower third of oven. Place a pizza stone on rack and let heat for at least 30 minutes.
  4. Lay out a sheet of parchment paper and lightly grease with olive oil. Transfer dough to parchment and roll and/or stretch it out into a 12-inch round. Gently roll up edges to form a crust. Lightly brush with olive oil and cover with plastic wrap. Let rise for 30 minutes.
  5. Heat olive oil in a pan over medium heat. Cook chicken until juices run clear. Remove chicken and cut into 1/2-inch cubes. Lightly toss with 1/4 cup of barbecue sauce. Set aside.
  6. Uncover pizza dough and spread remaining barbecue sauce on top. Top with gouda, mozzarella, red onion, and chicken. Slide pizza (on parchment paper) onto the preheated pizza stone. Bake for 25 minutes, or until crust is lightly browned and cheese is bubbly.
  7. Sprinkle with cilantro before serving.


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Caramelized Onion and Goat Cheese Pizza

Explosion of flavor. Seriously. I had no idea that so much awesomeness could exist on a pizza.

This pie was definitely a labor of love. I spent all day making the pizza sauce and the crust and then carefully topping everything so that it was just right. And even though it took a while to make, I am definitely going to be making it again! Perhaps I’ll skip the canned tomatoes and use tomatoes from the garden (if they ever decide to ripen)…

I seriously don’t even know how to explain the sweetness of the pizza sauce paired with the tangy goat cheese and sweet, caramelized onions… so, just try it for yourself!

Short on time? No problem – feel free to use some pizza dough mix to speed up the process. I would definitely recommend making the sauce, though; it’s super quick and easy.

Here are some tips:

Make sure to pierce the dough all over with a fork. Alllll over. And then bake for 5 minutes to prevent it from getting all soggy later.

Make the sauce from scratch! It’s super easy and it tastes so much better than the store-bought stuff.

Caramelized Onion and Goat Cheese Pizza

Pizza dough (see recipe below)
1 1/2 cups pizza sauce (see recipe below)
4 ounces goat cheese
1 large bulb roasted garlic, mashed with a fork
1 cup thinly sliced red onion
1 teaspoon olive oil
1 tablespoon balsamic vinegar
Basil chiffonade, optional

  1. Preheat oven to 375°F.
  2. Heat olive oil in a skillet over medium-high heat. Cook for 10 – 15 minutes, or until onions are caramelized. Deglaze pan with balsamic vinegar. Set onions aside.
  3. Roll out pizza dough into a rectangle approximately 12″x17″. Brush crust lightly with olive oil and bake for 5 minutes to slightly crisp up.
  4. Spread pizza sauce on the crust. Sprinkle with roasted garlic and caramelized onions. Top with crumbled goat cheese.
  5. Bake until crust is golden brown and crispy. Remove from oven and top with a basil chiffonade.
Pizza Dough
makes 1 large pizza
3 cups all purpose flour
1 .25 ounce package active dry yeast (about 2 1/4 teaspoons)
2 tablespoons vegetable oil
1 teaspoon salt
1 tablespoon sugar
1 cup warm water (~110°F)
  1. Preheat oven to 375°F.
  2. Fit stand mixer with dough hook. Combine flour, salt, sugar, and yeast in mixing bowl. Pour in oil and water.
  3. Beat on low (speed 2) until dough pulls away from side of bowl and gathers around hook. Mix until smooth and elastic.
  4. Roll dough out to fit large pizza pan and pierce with a fork. Brush with olive oil and bake for 5 minutes before topping with desired ingredients.
  5. Bake at 375°F for about 20 minutes, or until crust is golden brown and crispy.
Pizza Sauce
makes 1 1/2 cups sauce
1 6 ounce can tomato paste
6 fluid ounces water
1/4 cup grated Parmesan cheese
3 cloves garlic, minced
1 tablespoon honey
1 teaspoon anchovy paste
3/4 teaspoon onion powder
1/4 teaspoon dried oregano
1/4 teaspoon dried marjoram
1/4 teaspoon dried basil
1/4 teaspoon freshly ground black pepper
1/8 teaspoon cayenne pepper
1/8 teaspoon dried red pepper flakes
salt, to taste
  1. Combine all ingredients in a small bowl. Mix together, breaking up any clumps of cheese.
  2. Refrigerate for 1 hour or overnight before using.
adapted from allrecipes.com