Happy 2017 - Saturday Night's Cheese Head Pizza

Greetings and Happy New Year! Long time, no see, right? I've really, really, REALLY missed blogging, but I took a much needed break and, like it or not...I'm back! If you contacted me and I didn't respond, I apologize because as most of my regular followers know, for the past 4-1/2 years, I have been steadfast in posting almost daily and responding to everyone promptly. 

As some of you know, this past year has been difficult for a multitude of reasons. It's been a year filled with loss, a lot of change, and a whole lot of work. No matter how much we have in front of us to do...we only have 24 hours in a single day to do it. I essentially burned myself out and was just plain exhausted, both physically and emotionally. Unfortunately, I am one of those people that rarely (if ever) says no, and I have the tendency to take on more than I should and still maintain some sense of sanity. As many of you know I lost my mother a year ago, and we also moved, which involved both selling a home and purchasing a new home and all of the projects that we had done in the new home once we got moved in. Not to mention, something that I detest immensely...MOVING! I feel like all I did every single day was work, pack, clean and try to keep my home looking like nobody lived there. There was only one little problem was....we did live there! 

As a food blogger, one of the things you understand is what havoc blogging does to your kitchen. Basically, by the time you get done cooking, photographing, writing up your recipe and your blog post...oh, and actually get the chance to eat what you prepared...it looks like a bomb went off in your kitchen; a really big bomb at that. And that scenario repeats itself almost EVERY...SINGLE...DAY! I also work full time and am gone for almost 10 hours a day, so all of this goes on in my "spare time". I have to squeeze a little sleep in there as well and more often than not, never got more than about 4 hours on any given night. Throw in the little fact I also take on various other food projects...some small and some large. Regardless of how much work all of this is, for me it is a labor of love and I really enjoy it. I couldn't or wouldn't have invested this much time in this for all these years in this if I didn't. But this past year, with the addition of both selling my home and buying a new one, and all that entailed just pushed me to my limits and something had to give. But, we are now pretty well settled in and are finally beginning to feel like we don't just work here, but actually live here. 

I decided to start my first post of 2017 off with what I made for dinner this evening and what also happens to be one of my absolute favorite recipes...Cheese Head Pizza! It's one of those recipes that you can serve to all of your friends and family that aren't grain or gluten free as well because you honestly can't tell that it is grain and gluten free. I've made it so frequently now that I can usually make it and bake it and have it on the table in about 30 minutes. I topped tonight's pizza with large sandwich-sized slices of Boar's Head pepperoni, sliced yellow bell peppers and sliced fresh mini San Marzano tomatoes. I've been sick this past week with some kind of virus and am still not feeling too snappy, but tonight's pizza is about the only thing that has actually tasted good to me all week. I actually enjoyed it. I've included the recipe below and a few photos I snapped as well. Oh, and if you didn't already read between the lines...I really missed all of you and wish all of you a very happy and healthy new year! Enjoy! 

Ready for the oven...baked crust 11 minutes, then topped and baked another 10 minutes

Fresh out of the oven

CHEESE HEAD PIZZA – My Take on Fat Head Pizza

INGREDIENTS:

8 ounces (2 cups) shredded mozzarella (whole milk or part skim)

3 ounces brick style cream cheese

1 cup almond flour

1/4 cup finely grated Parmesan (powdery style)

1/8 teaspoon salt

Dash garlic powder

1/2 teaspoon dried Italian seasoning

1 large egg

1 tablespoon olive oil (to oil hands before pressing out dough)

Desired toppings (pizza sauce, pepperoni, cooked peppers, onions, mushrooms, additional cheese, etc.)

DIRECTIONS:

Preheat oven to 425 degrees F. Line a large baking sheet or pizza pan with parchment paper. 

Place mozzarella and cream cheese in a medium bowl. Heat cheese in microwave on high for 45 seconds; stir and heat an additional 30 to 45 seconds or until a hot melty mass of cheese is formed.

While cheese is melting in microwave, stir almond flour, Parmesan, salt, garlic powder and Italian seasoning together in a small bowl. Add flour mixture and egg to bowl of hot melted cheese. Working quickly, fold and stir mixture together with a rubber spatula until a ball of dough is formed (make sure cheese mixture is hot before adding flour and egg).   

Place ball of dough in center of parchment lined baking sheet (or on a non-stick baking sheet or pizza pan). Oil hands with olive oil (*see note/updated instructions below) and press dough out into desired shape (round, oval or rectangular) until about ¼-inch thick or pour the tablespoon of olive oil on top of the dough after placing it in the center of baking sheet and use a rubber spatula to press and spread the dough out evenly. Prick holes all over crust surface with a fork to prevent crust from bubbling up. Bake for 10 to 15 minutes or until golden brown (rotate pan half way through for even browning). Remove crust and top with pizza sauce, additional cheese, and any desired toppings. Bake an additional 5 to 7 minutes or until heated through. Run briefly under the broiler, if browning is desired.

*Note/Update: Rather than oiling hands with olive oil to press dough out, a much easier (and less messy) way to press it out is to pour the tablespoon of olive oil on top of the dough after placing it in the center of baking sheet and use a rubber spatula to press and spread the dough out evenly. If necessary, lightly oil the rubber spatula to keep from sticking.