End of Challenge - Way Overdue!

End of Challenge

I am way overdue to finish this pizza challenge blog.  So here I am writing 7 months later after I finished the challenge.  Honestly, the challenge took a lot out of me and I think I was done with the blog.  Once I finished, I felt like I did not have any motivation for this post. So here I am, on June 15, 2016, thinking of what to say.  I hope you find this blog post interesting and helpful.  My goal was to help inspire others to create their own or challenge themselves to cook more outside the norm. 

Favorite Pizzas

When I think about my favorite pizzas, there are a couple that I really put a lot of work and effort into.  My goal was to find a dish that is popular in the state and make it a pizza.   Going through the challenge, some pizzas I thought were going to be boring actually surprised me and made my top favorites.  Here are my top 5 pizzas that I believe were outstanding.  

1^st - Maryland Old Bay Crab Dip Pizza -  The Maryland pizza was the best, because everything was from scratch except the Old Bay seasoning.  My dad and I handpicked the Maryland crabs.  There is a difference between Maryland crabs and Gulf crabs.  Maryland crabs are sweeter in taste than the ones in the gulf, due to the water source.  This pizza really blew me away and took the most time to make.

2^nd - Idaho Au Gratin Potato & Bacon Pizza - The one that I really did not think was going to be good, but actually blew me away was the Au Gratin pizza.   The flavors were amazing and powerful, but all worked together in taste.  If you liked scalloped potatoes and bacon, this pizza will have you singing for more. 

3^rd - West Virginia Mountaineer Chicken & Dumpling Pizza - I love me some chicken and dumplings, so on a cold winter night, this pizza is the best.  Comfort food is so good in the winter, which is the reason why this pizza made it to 3rd place. 

4^th - Kentucky Hot Brown Bourbon and Bacon Pizza - Bourbon glazed turkey with bacon, cheese, and tomatos made this pizza taste amazing.  How can you go wrong with these ingredients?

5^th - Vermont Maple & Pumpkin Breakfast Pizza - This is the 3rd bacon pizza to get into the top 5 and that's because bacon is an excellent topping for a pizza.  Add maple, pumpkin, eggs, and cheddar cheese to make it a breakfast hit.  

Honorable Mentions:  Philly Cheesesteak Pizza, New Jersey Trenton Tomato Pie, Chicago Deep Dish

  

What I Learned

The first thing I learned of taking on this challenge was that some pizzas will cost more than others.   One day I would spend less than $10 on a pizza and another time it may cost up to $30 to $40 to make one pizza.  Anytime there is seafood on a pizza, unless you are catching it yourself, it may cost you some money.  So in order to pay for these pizzas, sometimes I would do them on pay day or at a time when I could afford to spend extra money. 

Cooking Techniques

I also learned that you cannot cook avocado in the oven as well. 

Next Steps

Be on the lookout for 50 States on 50 Plates take 2!  

Week #50: Wyoming: Chicken Fried Steak & Gravy Pizza

State: Wyoming

No surprise here, but I have never been to Wyoming.  From what I hear, it is beautiful if you are the outdoors type.  After doing research, I discovered that Chicken Fried Steak & Gravy is big in Wyoming.  Since this is my last pizza and I have never made chicken fried steak before, I wanted to use this for a pizza.  I hope you enjoy!

Ingredients:

Steak:
1 pound cube steak
1/2 cup milk
1 egg, beaten
1 cup flour
1 tsp. of onion powder
1 teaspoon or preferred amount of ground black pepper
Canola oil

Gravy:
3 heaping tablespoons flour
2 cups cold milk
Kosher salt and freshly ground black pepper

1 pizza crust
1/2 cup of mozzarella cheese

Gravy:

After cooking the steaks, scoop out about 4 tablespoons of the drippings and oil from the pan.  Please make sure not to include the brown cooked bits, which will make the gravy taste burnt.  Add the flour, stirring until well mixed. Over medium heat, slowly add the milk while stirring constantly. Cook until the gravy comes to a boil and season with salt and pepper. Remove from heat and set aside.

Meat:

Cover the bottom of a large frying pan with enough oil to reach about 1/4-inch up the pan. Heat pan over medium-high heat. 

Whisk together the milk and egg in a shallow bowl.  Set aside. Place the flour in a shallow dish with salt and pepper.   Coat the steaks in the egg mixture, then toss in the bowl of flour.  Repeat the step one more time and then add to the pan. Cook until the bottom of the steak is nice and brown or around 3-5 minutes.  Flip steak over and cook for 2 to 3 minutes more. Be careful to not overcook or the flour will burn.  Continue this process until all the steaks are cooked and place onto a paper towel-lined plate.

Pizza:

Preheat oven to 450.  Cook crust for 10 minutes or until slightly browned.  Turn down heat to 400 degrees.  Coat the entire base of the pizza with the gravy.  Next, add the pieces of the steak onto the pizza, spreading out so each slice will have an even share of meat.  Sprinkle meat with some more gravy and add the cheese along the pizza.  Put into oven for 5 minutes.  Remove from oven and allow to pizza cool before cutting or eating. 

Pairing:

For this pizza, you need something hoppy or something to bring out some richness into the dish.  I would choose an IPA or an Imperial Ale to bring out some flavor pairing with the two.  Cheers!

Learning Moments:

This is the first time I have ever made chicken fried steak and may not be the last.  This pizza was the final state inspired dish of this challenge and I have challenged myself along the way to get inspired by some of these local favorite dishes.  See blog section for a recap of all the pizzas and my top 5.  Enjoy! 

Week #49: Wisconsin - Brats & Beer Cheese Soup Pizza

State:  Wisconsin

When I think of Wisconsin, I think of cheese curds, beer, brats and the Packers.  From what I researched, beer cheese soup is a popular dish and bratwursts are very common as well. When making a pizza with bread flour, I had to do the beer cheese soup and brats pizza.  I hope you enjoy this, as it was very tasty. 

Ingredients:

4 ounces bock beer (I used Scotch ale)

1⁄2 cup onion - minced

1⁄2 cup carrot - minced

1⁄2 cup celery - minced

1⁄4 cup sweet red pepper - minced

1/2 (10 1/2 ounce) carton organic chicken broth

1⁄4 cup flour

1/2 cup half-and-half

1 cup sharp cheddar cheese - shredded

1 teaspoon sugar

Salt and pepper to preference

Soup:

Open beer and let stand while mincing vegetables.  In a medium soup pot, sauté the vegetables with 1 tablespoons of butter until they become translucent.  Add flour and create a roux, stirring until golden brown.  Add chicken broth and stir.  Add half of the beer and bring mixture to a boil, then reduce heat to low.  Pour remainder amount of beer into pot.  Stirring continuously, add half &half and cheese.  Heat until cheese melts.  Stir in sugar.  Add salt and pepper to taste.  Stir until mixture thickens.  Remove from heat and allow soup to cool. 

Brats:

Preheat oven to 400.  Cook brats on both sides until they get a nice sear.  Remove from oven once the Brats reach 170 degrees and are mostly gray in color. Allow to cool and cut into slices. 

Pizza:

Preheat oven to 450.  Cook crust for 10 minutes or until slightly browned.  Turn down heat to 400 degrees.  Scoop out soup with a ladle and pour onto pizza.  Make sure to pour in small quantities, so that you do not go over the edges of the pizza crust.  Next, add the slices of bratwurst onto the pizza, spreading out so each slice will have an even share of meat.  Put into oven for 5 minutes.  Remove from oven and allow to pizza cool before cutting or eating. 

Pairing:

When pairing a beer with this pizza, I decided to use Scotch ale versus a bock beer just for the flavor that the Scotch ale brings.  So I would recommend a Scotch or Bourbon Ale, or even an Imperial Stout.   Cheers!

Learning Moments:

This was the first time I made beer cheese soup and it is so thick, I could not imagine myself to eat it without the pizza crust.  I did find the soup tasty, but by itself, it would be too much.  This challenge has had me learn how to make things I normally I would not make.  I love where this challenge is taking my cooking skills and will force me to learn how to cook better.  Hope you try and enjoy this pizza!

Week #48: West Virginia - Mountaineer Chicken & Dumplings Pizza

State:  West Virginia

I have only visited West Virginia once, which was Charles Town for a Lolapooloza concert in 1994.  Lalapalooza was an all day festival, hosting the Beastie Boys, Tribe Called Quest, Smashing Pumpkins, Green Day, and many more well-known bands.  We were in High School and were pulled over by the police for throwing beer cans out of the window.  Luckily for us, we just had to dump the beer out and we were allowed to leave.  I was a much different person then, but the memory is clear as yesterday.  So when thinking about the state, I really did not have much to think about.  However, in my research, I found out that WV is known for Chicken & Dumplings.  Now my grandmother made killer C&D, which my mom has lived on with the recipe.  This is the first time I made it, which actually turned out really good.  This was my wife's first time eating chicken and dumplings, which she loved!  I hope you enjoy this pizza, because it was REALLY amazing!

Ingredients:

3 Chicken breast cutlets

1 12 oz. container of chicken broth

2 carrots - peeled and diced

1 small onion - diced

DUMPLINGS:

1 c flour

1 tsp salt

2 Tsp baking powder

1/3 c milk

Salt & pepper to taste

1 Pizza Crust

1 block of White Cheddar Cheese

Chicken & Dumplings:

Combine chicken, celery, carrots, onion, chicken broth, parsley, chicken bouillon granules, salt and pepper in a large pot.  Add enough water to cover chicken.  Bring chicken and water to a boil.  Then reduce heat, cover and simmer for 15 minutes.  Remove chicken and let stand until cool enough to handle.  Cut chicken into bite-sized pieces.  Add meat back into the water and add salt and pepper.  Add peas, carrots, and onions, simmering on low. 

In a mixing bowl, combine dumpling ingredients and mix well to form a stiff dough texture.  Drop by tablespoonful’s into simmering soup.  Cover and simmer for 15 minutes.

Pizza:

Preheat oven to 450.  Cook crust for 10 minutes or until slightly browned.  Turn down heat to 400 degrees.  Scoop out chicken and dumplings, arranging onto the pizza and ensure all areas of the crust are covered evenly.  Next, freshly grate cheddar cheese onto the chicken and dumplings.  Do not grate too much, just enough to add some extra flavor.  I would do 1/3 cup of cheese, just to add a little flavor without overdoing it. 

Pairing:

This pizza, you can use something to balance out the comfort, so I would go with a hoppy IPA or something with malty tones.  Of course I went with an IPA with a strong hoppy finish.  Cheers!

Learning Moments:

Why did I not ever make this before?  Man, this dish is amazing.  I love some Chicken & Dumplings!  This dish definitely reminds me of my mother and grandmother’s cooking.  The homemade version of dumplings is much better than the Bisquick versions.  I will definitely utilize this dish more often in our house.  I hope you enjoy this recipe!  

Week #47: Washington - Apple Cider Glazed Salmon & Apple Pizza

State: Washington

Washington is a coastal state, which focuses on seafood and produce.  When I think of the state of Washington, I think of apples and salmon.  So I found a recipe for an apple cider glazed salmon.  I definitely had to try this out and embrace the cooking of the West Coast.  I hope you enjoy this pizza, because it was excellent!  

Ingredients:

Apple Cider Glazed Salmon:

1 cup unfiltered apple cider

1 tbsp. honey

1 salmon fillets (1/2 lb.)

1 tbsp. olive oil

1 tbsp. butter

Salt and pepper to taste

1 pizza crust
2 Green onion strands - diced

1 Washington apple – diced

¼ cup of Mozzarella

Glaze:

In a small pan and on medium heat, bring apple cider and honey to a boil.  The mixture reduces by about half, leaving you with a little more than 1/4 cup of glaze. Let the glaze cool down for a minute. 

Meat:

Arrange the salmon fillet skin-side down in medium in width bowl in a rimmed dish large enough to fit the fillet. Pour half of the honey cider glaze over the salmon and let it sit for 5 minutes. Leave the other half or 1/4 for the pizza crust.  Turn over the salmon, coating the other side and allow filet to sit for another 5 minutes in the glaze.  Heat olive oil in a medium skillet on medium-high.   Sprinkle the flesh side of the salmon fillet with salt and pepper.  Place the fillet flesh side down in the hot pan.  Cook for 2 minutes on medium high heat and while cooking, brush the sides of the fillet with some of the glaze.

Turn the salmon fillet over and brush with the remaining honey cider glaze.  Lower the heat to medium and cook for an additional 3-5 minutes or until the salmon is just barely cooked through.  Remove the pan from heat.  With any remaining juices, collect with a spoon and pour over top of the fish fillet.  Set aside for later. 

Pizza:

Preheat oven to 450.  Cook crust for 10 minutes or until slightly browned.  Turn down heat to 400 degrees.   Coat the base of the pizza crust with the saved apple cider glaze.  Next with a fork, flake apart the fish into smaller pieces.  Sprinkle fish across the base of the pizza.  Add diced apple and green onion.  Make sure to spread out, so each slice will have equal amounts.  Add cheese and place pizza into the oven for 3-5 minutes or until the cheese is melted.  Remove from heat and set aside for pizza to cool.

Pairing:

For this beer, I would recommend an IPA or something citrusy.  With seafood, a good pale ale or IPA can go a long way.  Cheers!

Learning Moments:

Before this challenge, I have never used salmon on pizzas and never made an apple cider glaze before.  This challenge is definitely opening up my cooking styles and will help me for whatever challenge lies ahead in the kitchen.  I will be ready to throw it down in the kitchen!   Enjoy! 

Week #45: Vermont - Maple & Pumpkin Breakfast Pizza

State:  Vermont

When I think of Vermont, I think of maple syrup and bacon.  So when deciding what to do for Vermont, I had to do a breakfast pizza.  I know some people are not a fan of breakfast food, but I LOVE me some bacon, sausage, and eggs for breakfast. Since it is the fall season, I had to add pumpkin into the pizza!  My goal was to bring sweet and salty flavors together for a pizza.  I hope you try out this pizza, because you are going to love it!

Ingredients:

1 sausage patty - diced into bit size pieces

4 scrambled eggs - I add black pepper to my eggs

3 strips of bacon

1 carton of pureed pumpkin

1 tsp of cinnamon

1 tsp of nutmeg

1 tsp of allspice

1 tsp of ginger

Maple syrup to taste

1 pizza crust (Added sugar to make it a sweet crust)

1/2 cup of shredded cheddar cheese

Sauce:

In a small bowl, add pumpkin, allspice, nutmeg, and cinnamon together.  Add in 2 tablespoons or so of maple syrup.  Mix well and set aside.

Meat:

Cook both the bacon and sausage normally.  Use a paper towel covered plate to absorb excess grease.  Cut into small pieces and set aside.

Pizza:

Preheat oven to 450.  Cook crust for 10 minutes or until slightly browned.  Turn down heat to 400 degrees.  First, cover the pizza crust with the pumpkin sauce base.  Next, add the meat and eggs, spreading out to cover all the areas of the pizza.  Then add the cheese as a topping.  Put pizza back into the oven for 5 minutes or until the cheese is melted.  Remove from heat and allow to cool before eating.

Pairing:

For this pizza, I would recommend an oatmeal stout for this pizza.  I went with a stout and I went with a pumpkin beer from Magic Hat Brewing Company.  Magic Hat is one of the most recognized craft breweries in Vermont.  Cheers!

Learning Moments:

I realized with this pizza that you cannot go wrong with pumpkin, bacon, cheese, eggs, and sausage.  Any of those ingredients on a sugary pizza crust is amazing.  I cannot wait to make this pizza again, as it was amazing!!  Enjoy!

Week #44: Utah: Funeral Potatoes & Pastrami Pizza

State: Utah

I have never been to Utah, so when I was researching, I looked for dishes that are popular there.  With Salt Lake City being a large Mormon population, I found out that Funeral Potatoes is a very popular dish there.  Just like with most small churches, there is always some type of casserole dish.  When my father passed away, the Baptist Church had at least 5-8 different casserole dishes there.  They are comfort food and for funerals, it is all about helping people get comfortable.  Apparently, Pastrami burgers are very popular in Utah as well, so I decided to use Pastrami for the meat of the pizza.  With this challenge, I had to give it a whirl and I really enjoyed this pizza.  I hope you like it.  

Ingredients:

Utah Funeral Potatoes (Mormon Funeral Potatoes):

2 tbsp of butter, divided

1/2 cup diced onion

1/2 a bag (32-ounce) of frozen shredded hash browns, thawed

1/2 cup shredded sharp Cheddar cheese

1/2 (8-10 ounce) box of organic cream of chicken soup

1/4 teaspoon salt

1/2 teaspoon black pepper

1 pizza crust

Additional Cheese for topping pizza

1/4 lb. of pastrami

Funeral Potatoes:

In a large skillet, heat 1 tablespoon of oil in a large pan.  Cook according to the instructions on the bag.  Basically, brown both sides of the potatoes and add salt/pepper.  Remove from heat and allow potatoes to cool.  In a mixing bowl, add potatoes, butter, onion, soup, cheese, and additional salt & pepper.  Mix thoroughly and set aside for pizza recipe.

Pizza:

Preheat oven to 450.  Cook crust for 10 minutes or until slightly browned.  Turn down heat to 400 degrees.  With a spoon, add potato mixture to the base of the pizza crust and spread out like icing on a cake.  Add pieces of pastrami, spacing out to ensure all slices will be covered.  Then add cheese on top.  Place into oven and bake for 5-7 minutes or until cheese is melted.  Remove and allow pizza to cool before eating.

Pairing:

When you think of Utah, you normally do not think of great craft beer. However, Utah has a great brewery named Uinta, which produces some excellent beers.  My favorites are Hop Nosh and Dubhe IPA.  For this pizza, I went with an Imperial black IPA.  The goal is to balance out the cheesy and salty with a nice malty and hoppy finish.  Cheers!

Learning Moments:

I learned that casseroles are huge in America and every function in a church has some type of casserole or 1 dish recipes.  This one was a little different than Minnesota's version, because it had pastrami on it.  The pastrami really balanced out this dish.  This pizza was really good and is a must try!  Enjoy!