Today is all about pizza. 

However, these aren’t your typical pepperoni carryout pies. These two recipes are my twists on traditional pizza. I love to change things up and give classic comfort foods a makeover.

The first recipe, pear, turkey and Brie pizza, is the more feminine of the two pizzas. It is less work and a great dish to throw together quickly. The flavors and texture will still seem impressive to guests – it is really all about the ingredients in this one.  You can find Brie cheese in the deli section of regular grocery stores. It is a creamy mild cheese that is classically paired with fruit.

Servings: 8 slices

Ingredients:

• 1 lb pizza dough (I used whole wheat from local grocery)

• 1 Tbls Dijon Mustard

• 1 Tbls Maple Syrup or Honey

• 1 Tbls Olive Oil

• 1 Pear, thinly sliced

• 4 oz Smoked Turkey, roughly torn or chopped

• 3 oz Brie Cheese

• Salt and freshly Ground Pepper

Directions:

1. Preheat oven to 450 degrees

2. Roll out dough to ¼ inch thickness, does not have to be a perfect circle

3. Whisk together Dijon, Maple Syrup, and Oil then spread onto pizza dough

4. Evenly distribute pear slices, turkey, and brie over sauce

5. Sprinkle with Salt and Pepper

6. Bake on an inverted baking sheet for 5 minutes, rotate and bake another 5 minutes.

The second pie, wild mushroom, caramelized onion and pancetta pizza,  is a hearty pizza that has all of the components of the perfect dish. It gets a delicious salty kick from the pancetta that is carried on to the mushrooms by sautéing them in the drippings along with fresh thyme. Once you throw in the sweetness from the caramelized onions, which perfectly balance out all of the other savory flavors, it really takes it over the top.     

You must sauté the mushrooms in the drippings form the pancetta, then allow them to cook in red wine and cook the onion over low heat for 45 minutes until they are rich, golden and sweet. These are the real secrets of this recipe.

Servings: 8 slices

Ingredients:

• 1 lb pizza dough (I used whole wheat from local grocery)

• 1 Tablespoon Extra Virgin Olive Oil

• 6 oz Shitake Mushrooms, sliced

• 6 oz Crimini Mushrooms, sliced

• 4 Slices Pancetta , cubed

• 1 White Onion, sliced

• 2 Sprigs Fresh Thyme

• Shaved Romano Cheese

• Salt and Fresh Ground Pepper

Directions:

1. Preheat oven to 450 degrees

2. Place onions in a skillet with 1 tbls extra virgin olive oil over medium low heat, season with salt, and cook stirring occasionally for 45 minute until onions are golden and sweet. Add a little water if they become dry.

3. Meanwhile crisp Pancetta in a skillet, and then remove with a slotted spoon. Leave 2 tbls of drippings in skillet.

4. Add mushrooms and thyme leaves to drippings and cook over medium heat, season with a pinch of salt and black pepper. Add half cup of red wine, and cook until mushrooms have absorbed the wine.

5. Roll the dough out to about ¼ inch thickness, it doesn’t have to be a perfect circle, then evenly distribute mushrooms, onions, and pancetta on the crust.

6. Bake on an inverted baking sheet or pizza stone 5 minutes, then rotate and bake another 5 minutes.

7. When Pizza is ready, shave Romano cheese over the top.

Both of these recipes would be perfect for a cocktail party or a delicious dinner with all the family at Christmas time.

Enjoy!