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I can honestly say that I wasn’t sure if I would have a post up today. It’s been a weekend. We took Hunter to the vet to get neutered on Friday. While I really wanted to use that time to catch up on blog work, I spent that time catching up on much needed housework instead. Then, over the weekend, we had to monitor Hunter because even with an E-Collar on, he was still trying to lick his stitches. By Sunday, Hunter was back to his old self again, but we still have to keep a close eye on him, at least until his check-up on Wednesday. He’s a sneaky little bugger!
Anyway, I was at the brink of getting myself overwhelmed thinking about the work that had to be done for the week. Usually I’m at least a week ahead of schedule! I had a post planned for today, but the official deadline got extended so I have to wait to publish my post. I had zero ideas to fill the gap! I started looking through my fridge to see if I could whip up a recipe, but came up blank. I searched Pinterest for inspiration and had an “a-ha!” moment when I came across a recipe for Caprese Stuffed Popovers. So I broke out my popover pan once again.
I had a ball of fresh mozzarella that I picked up at the organic market in the fridge. Instead of devouring it on its own (since I had no real plans for it other than the fact that locally made fresh mozzarella is delicious!), I decided to make Pizza Stuffed Popovers. Originally, I tried the popover recipe I found on Pinterest. The batter was a total fail. There were way too many eggs in it and the texture of the popovers was more like omelet cups. A fun idea to save for a rainy day, but not what I was going for with this recipe idea.
In true “if it ain’t broke, don’t fix it” fashion, I stuck with the popover recipe I used for my Everything Popovers and made a few adjustments. Popovers are one of the easiest kinds of rolls to make! The batter takes minutes to make and although these Pizza Stuffed Popovers may take a little longer than delivery, in less than an hour you’ll have delicious, handheld pizzas! I think you’ll really enjoy this fun twist on pizza!
- - 2 eggs
- - 1 cup all-purpose flour
- - 1 cup milk
- - 1/2 tsp. salt
- - 1 tsp. garlic powder
- - 1 tsp. Parmesan cheese
- - Pepper, to taste
- - Crushed tomatoes, or your favorite pizza sauce
- - Fresh mozzarella, cubed
- - Fresh basil, chopped chiffonade style
- - Extra virgin olive oil
- Preheat oven to 450º.
- Generously wipe each cup of the popover pan with olive oil.
- Gently beat the eggs in a medium bowl.
- Whisk in flour, milk, salt, garlic powder, Parmesan cheese, and pepper just until a smooth batter forms. Do not over-whisk.
- Pour batter into the popover pan, filling halfway.
- Bake popovers for 20 minutes, then reduce heat to 350º.
- Bake popovers for another 20 minutes, just until tops become golden brown.
- Spoon sauce into hollow area of popover top.
- Next, add a little fresh basil to the sauce.
- Top with a cube of mozzarella cheese.
- Bake popovers for another 8-10 minutes, or until cheese is bubbling and melted.
- Serve warm and enjoy!
If you don’t have a popover pan, you can use a muffin pan to make these. These popovers didn’t hollow as much as I hoped they would, so to make sure they were really stuffed, I hollowed them out a little more with an apple corer.
I think my new cooking motto is going to be, “When in doubt, make some popovers!” They’re extremely easy to make and so versatile when it comes to flavor! Now that I’ve shared two types of popover recipes, I’d love to know: what kind of popover should I make next?