Green Door Hospitality

Adventures in Everyday Entertaining

Impromptu Entertaining: Homemade Pizza

Homemade Five Cheese Pizza
Homemade Pizza is, in my opinion, one of the most versitile foods on the planet.  In addition to being delicious, it is also a great way to use up leftovers.  A lot of times, what goes on our pizza is simply determined by what we have around the house.  Do we have olives, or onions, or broccoli, or potatoes, or….  More often than not, we make our pizza bianca style (with an olive oil base instead of a tomato or pesto base).  As much as I love experimenting with sauces, I love this technique because it really brings out the flavors of the toppings.

What you need to make homemade pizza:

  • Your favorite pizza dough recipe — I’m not going into the debate between thick or thin crust, everyone has their preferences 🙂
  • A pan or stone to cook it on
  • A base — this could be olive oil, pesto, red sauce, alfredo, etc.
  • Toppings — the sky is the limit!  Try fun combinations and different flavors.  Think of the crust as your canvas and go wild.
  • Cheese — Obviously, if your vegan this is out.  But if you are not: pizza does not have to only equal mozzarella.  Try different cheeses and use what you have on hand.
  • Imagination — HAVE FUN with it!

The pizza shown above is one that I made for us last night.  It is a 5 cheese bianca pizza and made from ingredients that we had on hand.  Cheeses included mozzarella, gorgonzola, feta, parmaesan, and asiago.   For the base sauce, I did olive oil.  I also sauteed shallots and garlic to top the crust.  The whole pizza was then finished off with fresh oregano from our garden.

And nothing is better than pairing a good pizza, with a good red wine.  In this case a lovely Cotes du Rhone!

Cote du Rhone

21 comments on “Impromptu Entertaining: Homemade Pizza

  1. bigsmileu1
    August 10, 2012

    Looks delicious! I make homemade pizza often in the winter. It warms up the house and our belly. 🙂

    • Beyond The Green Door
      August 10, 2012

      Indeed it does! I always like to keep some homemade dough on hand so I can whip one up whenever the need or desire arises 🙂

  2. alotonyourplate
    August 10, 2012

    Your pizza looks delish!

  3. Garden Walk Garden Talk
    August 10, 2012

    It is so true, imagination is the best ingredient.

  4. playfulandhungry
    August 10, 2012

    Pizza is such a great and flexible dish… I usually make it when friends come over! I make vegan pizza and marinate the veggies. It’s awesome! Nobody ever missed the cheese! (and they usually don’t eat pizza without cheese, most of the time, I am the only vegan!)

  5. createityourself
    August 10, 2012

    That looks amazing! I am making and canning pizza sauce from our tomatoes right now! Lately my fav toppings are mushrooms, onions, spinach, and artichokes. Oh boy, i’m getting hungry!

    • Beyond The Green Door
      August 11, 2012

      Oh! Ya, know we haven’t done either spinach or artichokes on pizza in awhile! Going to have to do that soon!! 🙂

  6. Dogs, Dishes, and Decor
    August 10, 2012

    This is a MUCH better way to use up extra ingredients than the crustless quiche method I often use.

    One of my favorite bourgie pizzas from Mario Batali and Nancy Silverton’s restaurant, Mozza, is a pizza bianca with sage, fontina, mozzarella and a bit of truffle cheese. I add sausage to it. It is TO DIE FOR.

    • Beyond The Green Door
      August 11, 2012

      Oh yes!! Truffle cheese…yum! And now you reminded me that I should have taken the pizza bianca that we made the other night and drizzle some truffle oil on it as soon as it came out the oven. Ah, next time. We like sausage on ours too. We’re having pizza again this weekend and it will be sausage, goat cheese, and broccoli.

  7. bigsmileu1
    August 13, 2012

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    August 14, 2012


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  9. Sybarite Sauvage
    August 17, 2012

    Nice post, BGD!

    We are also big fans of homemade pizza. Generally, so much better than store bought. And as you say, a great way to use leftovers. While we also have a stone– we much prefer the grilled pizzas when weather permits. Have you tried that yet?

    Any tips on stretching the dough you care to share?

    And who could argue with a Cotes du Rhone? I have never seen this particular one and love the shape of the bottle as well.

    • Beyond The Green Door
      August 21, 2012

      We really need to try grilling our pizza! That sounds wonderful!

      I do most of the stretching my hand — just shifting it back and forth in my hands. And then I use an one-handed roller to work out the rest onto the stone.

      We actually purchased this particular Cotes du Rhone because of the bottle shape, and of course to try something new. Found it to be really quite lovely, especially when left to breathe a bit.

      • Sybarite Sauvage
        August 22, 2012

        Grilling is fun, but you will need a pizza peel. We have two of them and both get used since making pizzas in our house is a communal affair where our guests help make the pizzas. What we typically do is prepare (ahead of time) a spread of different ingredients, some pre-cooked to remove excess moisture (like mushrooms & onions) and some raw. We use whatever cheeses are in the fridge, but especially love Pecorino.
        This past Sunday we had a little pizza party. Wouldn’t you know it, the men made the food (it’s grilled food after all) and the women sat back with their feet up!

        The key to grilled pizza is indirect heat to avoid burning the crust. Preheat the grill and then turn off the burner(s) where the pizza will rest. For our four burner grill, we turn off the two middle burners and keep the left and right burners on high. Once the pizza is on the grill, close the top and do not open it for at least 5 minutes to build up temperature (400 degrees F seems to be key) to cook the ingredients on top. After 5 minutes check the bottom, and give the pie a quarter turn and adjust heat if needed and close the lid to build temp up as quickly as possible. 5 minutes after that, check again to make sure the pie is not burning and give another quarter turn. Let cook for another 2 to 5 minutes and remove from the grill when edges turn golden brown. Use direct heat only if you must– just remember how quickly bread can burn.

        Our favorite pizza this past weekend? A dessert pie: sliced pear on a spread of softened goat cheese topped with pecorino and unsalted butter. Oh, and we flavored the mild goat cheese with honey, lime juice and some freshly minced rosemary. Real guy food, huh? 😉

        It was awesome!

  10. Pingback: Homemade Staples: Pizza Crust « Green Door Hospitality

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