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Fall Harvest Supreme Pizza

05 November 2013

Fall Harvest Supreme Pizza

Fall Harvest Supreme Pizza
Fall Harvest Supreme Pizza ~ The Rookie Cook

Several weeks ago the hubby brought home a frozen pizza for dinner.  I wasn't exactly thrilled, as I'm not a big fan of frozen pizza. I can make a homemade pizza pretty easily in my bread machine that tastes light years better than frozen pizza.

But I didn't say anything because the hubby had bought it especially for me, so I didn't have to cook.  As I looked at the pizza more carefully, I noticed that he had bought Freschetta.  (The Freschetta AmorĂ© line is actually not bad for frozen pizza, and I guess he remembered that I liked it.)  Anyway, this wasn't their AmorĂ© line and what is worse, it was thin crust.  Now, I prefer thick crust on most any pizza, but especially on frozen pizza.  Thin crust frozen pizzas taste just that much more like cardboard.

Fall Harvest Supreme Pizza ~ The Rookie Cook

Once again, I actually kept my mouth shut.  I thanked him for dinner, realizing his special gesture was far more important than the actual dinner. (I'm learning, albeit slowly!)

I was pleasantly surprised once I tasted the pizza. (I guess it's really true that you can't judge a book by its cover, or a pizza by its box!) Actually, I really liked it.  In fact, I liked it so much that I wished he had bought two!

So there you have it, my confession as a food blogger.  I would love to turn my nose up at things like frozen pizzas, but it turns out that I might actually like them.  And as much as I don't like to admit, sometimes I still resort to eating frozen pizzas, boxed macaroni and cheese, and chicken patties.  For the most part, I try to cook healthy meals from scratch, but my secret is that hidden box of macaroni and cheese I almost always have in the pantry.

Fall Harvest Supreme Pizza ~ The Rookie Cook

Anyway, I decided that I had to recreate the flavors of the Freschetta Harvest Supreme Pizza at home (This is not an advertisement for Freschetta!).  After all, with a thick crust, this pizza could be killer.

So I glanced at the ingredient list and set out to make my own.

I knew it couldn't have a normal thick pizza sauce on it, and I thought I would try a fresher margarita pizza type sauce.  Then I remembered, this not sun-dried tomato sauce from Budget Bytes and decided that was my sauce.  Plus, it was a perfect way to incorporate the sun-dried tomatoes into the pizza, without having to buy the pricey stinkers.

This sauce was perfect, this pizza was amazing.  While it didn't taste just like the freschetta version, I'd definitely say it was better.  In fact, it also tastes much more fresh.

Get to work in the kitchen and whip up this delicious fall pizza tonight!

Fall Harvest Supreme Pizza ~ The Rookie Cook

Fall Harvest Supreme Pizza

Sauce adapted from: Budget Bytes
Yield: 1 large pizza
For the sauce:
1/3 cup olive oil
1/2 teaspoon minced garlic
1/2 tsp dried oregano
1/2 tsp dried basil
1/4 tsp dried thyme
1/4 tsp dried rosemary
1/2 tsp salt
1/4 teaspoon pepper
3 oz. tomato paste
1/2 tsp honey
For the pizza:
1 pound whole wheat pizza dough
2 links fully cooked sweet Italian sausage, diced
1/2 red onion, sliced thinly
2 ounces sliced black olives
3/4 cup fresh spinach
6 ounces mozzarella cheese, shredded
2-3 ounces goat cheese, crumbled

For the sauce:
1. Add the olive oil and spices to a skillet and heat over low.  Cook for about 3-5 minutes. Add the tomato paste and honey and stir.  Continue to stir for about 5 minutes, until tomato paste has slightly darkened in color.  (Tomato paste will stay in clumps and not become smooth)  Remove from heat.
For the pizza:
1. Preheat the oven to 500 and place your pizza stone in the oven while it is preheating.
2. Roll out pizza dough, so the crust is fairly thin. Place it on top of a piece of parchment paper. (You may need to roll it out a little bit more after that step.)  Top with the sauce. Add sausage, onions, olives and spinach.  Sprinkle cheese over top.
3. Remove the stone from the oven and slide the pizza with the parchment paper onto the stone.  Bake for 8-10 minutes, or until cheese is melted and slightly browned.

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