Filed under: Snacks | Tags: Parmigiano-Reggiano, Pepperoni, Pizza, Popcorn, tomato powder
Pepperoni pizza popcorn, pepperoni pizza popcorn, pepperoni pizza popcorn. Try saying that ten times fast!
For my husband’s birthday last weekend, he wanted nothing more than to lay around the house, watch movies as a family and play bored games. He also wanted to order pizza from a new spot nearby. I’d been eating lasagna and birthday cake, so I didn’t want to splurge on the fat and calories in a pepperoni pizza. However, I couldn’t let everyone else have all the fun, so I thought I’d try to recreate pizza in the form of popcorn.
I should preface this recipe with the fact that this was my first time making popcorn that didn’t involve a bag and a microwave. Yes, that’s right, I made popcorn on the stove and it was pretty easy (I only burnt half of the first batch!) I have to say that the methodology of this recipe may take some tweaking to get the pepperoni/cheese/spice mixture to stick to the popcorn better, but it really did taste like a pepperoni pizza and popcorn had a love child.
Before I made this, I did a Google search to see if this had been done before, and what method was used. The only results I got were seasoning popcorn with oregano for a “pizza flavor” but I wanted the full experience, the tomato, the cheese, and the spices. I found a recipe (or rather a method) for making tomato powder here but I’m sure such a thing could be found online or at a gourmet store. I used freshly grated parmesan cheese because I don’t like the powdered stuff (but if you do, it would probably work better here.)
I wrote the recipe as I made it, but I think if I would have tossed the hot popcorn with more melted butter and the topping immediately, it would have stuck better.
Pepperoni Pizza Popcorn
1/2 cup popcorn kernels
2-3 tablespoons vegetable oil
2 tablespoons melted butter
2 tablespoons tomato powder
1 tablespoon each, oregano and basil
1/4 cup mini pepperoni
1/4 cup grated parmesan cheese
1/2 teaspoon dried red pepper flakes (optional)
To make the popcorn seasoning: Mix the tomato powder, spices, pepperoni, and parmesan cheese. Set aside.
To pop the popcorn: Place oil in a wide, heavy bottomed pot with a tight fitting lid. Heat on medium-high heat. Add one or two kernels of popcorn. When they pop, you know the oil is hot enough to add the rest of the kernels. Place the lid on immediately (unless you want popcorn all over your kitchen.) Pop for 3-5 minutes, or until the kernels pop only every 2-3 seconds. Remove from heat and toss with butter, then spice and cheese mixture. Serve immediately.
Filed under: Breakfast, Snacks | Tags: black beans, chorizo, Huevos rancheros, Pita, Pizza
This pizza idea came about pretty simply: it’s monday, which means Mexican food(well I’m not actually sure huevos rancheros are mexican….) and it’s Memorial Day, which means grilling. It’s been a long, but fun weekend, so I’ll keep this post short and sweet; or maybe I should say short and spicy!
Grilled Huevos Rancheros Pizza
1 cup Spicy Tomato Sauce (I used the left over sauce from my Grilled Hamour we had earlier in the weekend)
1 cup Shredded Colby jack cheese
1 link chorizo (I used Spanish chorizo but mexican would work well too!)
1 12 oz can black beans
1/2 teaspoon cayenne pepper
1 teaspoon cumin
2 tablespoons vegetable oil
2 large pitas
1 lime, sliced, for garnish
fresh cilantro for garnish
salt/pepper to taste
To make the black bean puree: Combine black beans, cayenne, cumin, salt and pepper. Using an immersion blender, puree until smooth. If the mixture is too thick, add water to thin and adjust seasonings.
Slice the chorizo and saute over medium heat until cooked and slightly crisp, being careful not to burn it. Drain all but 1 tablespoon of the drippings. Add vegetable oil and return to medium high heat. Fry eggs 1-2 minutes per side until the whites are cooked*
To assemble the pizza: Spread tomato sauce on each pita and top with cheese. Add chorizo and then fried eggs. Grill pizza until pita is crisp and cheese melts. Drizzle black bean puree and sprinkle cilantro on top. Serve with lime wedges.
*You could also crack the eggs on to the pizza once it’s on the grill instead of frying them first. Then you would grill until the whites are set, but the yolks are still runny. I didn’t do it that way because it’s been over two months since we moved here and my husband and I are just now able to eat the eggs without getting sick. I didn’t think I should push it with runny yolks.
I love to get my kids cooking in the kitchen; after all, they are my Sous Chefs. However, they can’t be involved with everything I make (preschoolers and knives don’t go so well together.) We love to do pizzas though. I do all the prep, set out the ingredients, then let them have at it. In fact, I think they’ve gotten pretty good at it. I have also found that letting them make their own food gets them to try new things. I set out spinach one day and my daughter loved the idea. I clearly remember her trying it and saying, “Ohhh Mommy, I like eating leaves!” So now, I usually set out spinach or whatever greens I have in the fridge and let her eat all the “leaves” she wants.
- Two pita breads
- Tomato Sauce (left over from Spaghetti and Chicken Meatballs)
- Shredded Mozzerella cheese
- Mini Pepperoni
*I didn’t include exact amounts of everything because I give my Sous Chefs a little creative liberty in how much of everything to add
- Preheat oven to 350
- Julienne spinach leaves
- Set out all ingredients
- Let kiddos go to work (depending on their age, they may need some help with the sauce)
- Bake 10 minutes or until pita is crisp and cheese is melted