Easy and Boat-Friendly Pizza Recipes for National Pizza Day

National Pizza Day: Quick and Easy Boat-Friendly Pizza Recipes

Making pizza aboard is easy, fun, and flexible.

February 9^th is National Pizza Day! Make pizza aboard in the oven or on the stovetop in the galley or on a grill on the aft deck using refrigerated pizza dough, ready-made pizza crusts, large flatbread, pita, naan, tortilla, or even french bread. Use classic Italian sauce, cheeses, and toppings, or get creative and try some of the following boat-friendly pizza recipes:

⊲ Buffalo Chicken Pizza: buffalo sauce, baked chicken, and mozzarella and blue cheese

⊲ BBQ Chicken Pizza: barbecue sauce, garlic, sautéed onions, cooked chicken, bacon bits, cheddar and mozzarella cheese

⊲ Greek Salad Pizza: tomato, onion, pepper, olive, oregano, and feta cheese

⊲ White Seafood Pizza: oil, garlic, pesto, cooked clams, shrimp, or scallops

Or set up a “pizza bar” with assorted sauces, toppings, and cheeses of your choice, and encourage everyone to “make their own pizza” which you can quickly cook.

In honor of National Pizza Day, the following are easy pizza recipes for onboard cocktail parties, lunches, or dinners. Servings depend on size of crust selected.

Basic Pizza with Ready-Made Pizza Crust, Flatbread, Lavash, Tortillas, Naan, Pita

1 ready-made pizza crust or flatbread, lavash, tortillas, naan, or pita bread (e.g., Boboli, Stonefire, etc.)

4 oz. shredded cheese (mozzarella, Italian blend, or other melty cheese)

¼-½ cup sauce

¼ cup each of your favorite pizza toppings

½ tsp. dried herbs, garlic, spices (optional)

1 Tbsp. oil per pizza if using stovetop

The secret to making delicious, prepared-crust or flatbread/pita pizza is to use a light touch with sauces, toppings, and cooking. Too much sauce or too many toppings make the pizza crust soggy and too high heat will burn the bottom.

Place prepared-crust or flatbread pizza directly on a hot grill set to medium-high (375-400 degrees Fahrenheit). The grill creates a smoky flavor along with grill marks and cooks the pizza quickly. Prepared-crusts, pita, and naan will take 4-6 minutes, while thin flatbreads will take 2-3 minutes. Remove from grill when cheese is melted, and edges or bottom are lightly browned. If you prefer, place pizza on stone or sheet pan directly on grill.

Alternatively, cook prepared-crust pizzas or flatbreads on stone or sheet pan in the oven at 375-400 for 10 minutes. You can also use a covered skillet on the stovetop; just sauté each side of crust in 1 tablespoon of oil for 1-2 minutes on medium-low heat, add sauce, then toppings and cheese, and cover 2-3 minutes to melt cheese. Thin flatbreads will take less time.

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Basic Pizza with Refrigerated Dough (4-6 slices)

1 tube or 2 cups refrigerated pizza dough (Pillsbury, Whole Foods, Trader Joe’s)

1-2 Tbsp. flour or cornmeal for cutting board and pizza stone or sheet pan

8 oz. sauce

8 oz. shredded cheese

½ cup of each preferred pizza topping

½ tsp. dried herbs, garlic, spices (optional)

Set oven to 400-425 degrees Fahrenheit. Unroll the dough on flour or cornmeal-sprinkled cutting board. Starting in the dough’s center and roll or press out to fit the stone or pan. Spread pizza sauce evenly on crust to within a half-inch of edges, then add toppings and cheese. Bake for 15-20 minutes* (or until top of pizza is bubbling and bottom of pizza is golden-brown). Cut and serve, offering extra Parmesan, Italian seasoning, and crushed red pepper.

No oven? No worries! Bake pizza on the grill! Simply set grill to medium-high and place pizza on stone or sheet pan directly on the grill. Cover grill and cook 8-10 minutes until cheese is bubbling and crust is browned.**

NOTE: The exact timing of these boat-friendly pizza recipes will depend on your grill, oven, or stovetop heat, so start on medium-low, be patient, and keep checking.

* or according to package directions for baking.

** I do not recommend cooking raw dough on the stovetop as it may undercook or burn too easily.

-by Lori Ross

Six Gifts That Won’t Break the Bank

If you’re the type to wait until the very last minute, here are six gifts that won’t break the bank. An added bonus? They’re perfect for boaters of all ages.

Get shopping!

Wow Watersports Speaker

This portable Bluetooth Speaker from Wow Watersports pumps out 50 hours of 360-degree, high volume stereo sounds on a single charge. The IP67-rated speaker connects with any Bluetooth-enabled mobile device and features four two-inch active speakers and one four-inch passive radiator on top to blast deep bass. Get two for full surround sound.

MSRP $229.99

wowwatersports.com

Ecuadane’s Handwoven Blankets

Getting out on your boat to watch boat parades can be chilly, so be sure to include Ecuadane’s Handwoven Blankets to keep warm. Crafted by artisans in Ecuador of a high-quality blend of alpaca and synthetic materials, Ecuador’s blankets are lightweight, breathable and durable, machine washable, and don’t itch! Ten percent of all proceeds are given back to the artisan community.

MSRP $129.99

ecuadane.com

X-Treme Organics’ Mariner/Surf Balm

Re-moisturize your skin after a day of sun, wind and salt exposure with X-Treme Organics’ Mariner/Surf Balm. Perfect for surfers, fishermen, kitesurfers, kayakers, wakeboarders, sailors and anyone who loves the water. Soothe areas of surf rash, raw skin, calluses, and areas prone to blisters. The balm is made with all-natural ingredients and is a 99-percent certified organic product.

MSRP $32 for the 2-ounce canister

x-tremeorganics.com

Chevron’s Techron Marine’s Fuel System Treatment

In keeping up with your boat’s maintenance, protect your fuel and engine systems with Chevron’s Techron Marine’s Fuel System Treatment. This breakthrough product gives corrosion protection and engine/fuel system cleaning as well as 24-month fuel stabilization for long-term and off-season storage. A 10-ounce bottle treats 100 gallons.

MSRP $12.99

techronclean.com

Uncharted Water: Romance, Adventure, and Advocacy on the Great Lakes

With more than just a love of boating, Mary McKSchmidt describes her adventures with water as the catalyst for her life’s turning points in Uncharted Water: Romance, Adventure, and Advocacy on the Great Lakes. From survival in South Africa to a Fortune 500 company to writer, McKSchmidt shares how she balanced life through boating.

MSRP $15

marymckschmidt.com

Diamond Brand Double Take Bag

With a history that dates back to WWI, Diamond Brand has designed the durable Double Take Bag that can endure the roughest adventure. Choose from a variety of exterior fabrics, including waxed canvas or eco-friendly recycled Sunbrella, and add an interchangeable Chilly Insulated Bag to keep beverages and food cool and secure wherever you go.

MSRP $39-$79

diamondbrandgear.com

Happy shopping days!

How I know It’s Almost Christmas

A glimpse into Southern Boating Christmas

You know how I know when it’s almost Christmas? Yes, boat parades are a good gauge, but the real litmus test is how people in the Southern Boating office are behaving. With less than a week until the full-monty, here’s a quick look at how Southern Boating has prepared for the holidays.

The Tree

Our beautiful tree has been lit for about a month. Our fearless leader (read: publisher) starts asking when our Christmas tree will be here approximately three minutes after trick-or-treating ends in October, but the tree tends to go up in a post-Thanksgiving slumber. We also collected a boatload of toys for the Children’s Diagnostic and Treatment Center on behalf of our friends at MIASF & MICF.

The Treats

I’m really not sure how an office of only 14 people are able to consume roughly 28 lbs of various chocolates, candies, and cookies in one week. But at Southern Boating, we seem to have a somewhat unnatural propensity for consuming holiday sweets. I personally witnessed three dozen Mexican Wedding cookies disappear from their tin in less than 24 hours. But does this sugar high stop us from also celebrating an employee birthday today? Absolutely not. We require cake…and ice cream.

The Stuff

On par with our outlandish sugar intake is the barrage of gifts that are (still) arriving in a seemingly endless stream of Amazon packages. It’s no wonder that Bezos is the richest dude on the planet. In an attempt to surprise family and loved ones, most of Southern Boating‘s employees have their gifts delivered to the office. You won’t find any shopping procrastinators in this office, but if you’re late to the game, we have this list of six gifts that won’t break the bank.

The Merriment

Later this week, we will celebrate with our annual office luncheon. There’s always a Secret Santa gift exchange that never seems to stay very secret at all. It’s almost impossible when there’s a rogue elf (read: marketing assistant) on the loose who stomps around in pointy shoes, demanding to know who is buying gifts for who. This luncheon can drift towards raucous, but you really can’t blame us. It’s the end of the year and we’ve been subsisting on a diet of nothing but cookies and cake for three weeks straight.

Plus, it’s nearly impossible to avoid cacophony and peals of laughter when gifts have been everything from camo toilet paper to a live iguana.

I relish it all, and I think I can speak for everyone here when I say that the most important things that happen here at Southern Boating during the holidays are laughter-induced hiccups and a sense of comradery. There’s a lot of bad things happening in the world, but there’s a lot of good out there too. One of those good things is this crazy team. We are so lucky to be working in an industry we love, with the best customers, and the best subscribers. It should be said more often than when we’re misty-eyed from eggnog, but ’tis the season to be grateful for laughter. And for iguanas.

Happy Holidays!

— The Southern Boating Crew

PS: Before you decry animal cruelty, our art director took the iguana home as a gift for his son. Lucky kid.

Quick and Easy Breakfast Strata

Easy Breakfast Strata

While we all love the holidays, we DON’T love the heaviness that comes with big Christmas roasts or holiday hams. So skip the sluggishness this year. Go with a lighter, bright holiday brunch. This customizable breakfast strata will keep you full without the heaviness.

Ingredients:

4 large eggs
1/2 cup milk
1 tsp. mustard
¼ tsp. each salt and pepper
3 cups bread, cubed
3/4 cup cooked sausage, bacon or ham, diced
½ cup vegetables (onion, spinach, peppers), cooked to tender and chopped
1 cup shredded cheese (gouda, fontina, sharp cheddar or a mix)

Directions:

Crack the eggs and place in a large bowl with milk, mustard and salt, and pepper; whisk until well combined. In a greased rectangular baking dish, place bread, meat, and vegetables. Pour the egg mixture over the bread and gently press the bread down to make sure it is covered in liquid.

Sprinkle cheese over the top and cover with foil. Let it rest on the counter for at least 30 minutes or overnight in the refrigerator. Keep covered and bake for 30 minutes at 350°F. Uncover the strata, and continue baking until the center is firm (15-20 minutes). Remove from the oven and let cool at least 5 minutes. Cut and serve.

By Lori Ross, Southern Boating December 2018

More holiday recipes:

Billionaire’s Bacon

Pomegranate Champagne Cocktail

Stuffed Dates

Eggnog Latte

Smoked Salmon Toasts

Festive Fruit Salad

While we all love the holidays, we DON’T love the heaviness that comes with big Christmas roasts or holiday hams. So skip the sluggishness this year. Go with a lighter, bright holiday brunch. This festive fruit salad is a great side dish to the main course.

It’s incredibly easy to customize according to your tastes.

Ingredients:

8 cups assorted fruit slices and chunks (apple, pear, banana, kiwi, orange, peach, plum, berries)
1 tbsp. honey
3 tbsp. lime juice
½ cup pomegranate seeds (substitute sliced almonds or pumpkin seeds)
1 tbsp. mint leaves or a pinch of dried mint

Directions:

In a large bowl combine fruit. In a small bowl whisk together honey, lime juice, and pomegranate seeds. Pour over salad and gently toss. Top with mint and serve immediately.

By Lori Ross, Southern Boating December 2018

More holiday recipes:

Billionaire’s Bacon

Pomegranate Champagne Cocktail

Smoked Salmon Toasts with Avocado

Smoked Salmon Toasts

Simple and elegant, these smoked salmon toasts will be the perfect complement to any brunch you host this season. You can use leftovers (likely you won’t though) for a similar light lunch the next day. No ripe avocados onboard? Try it with cream cheese for classic brunch fare.

Enjoy!

Ingredients:

16 slices smoked salmon
3 avocados, pitted, peeled and sliced
1 red onion, thinly sliced
1/4 cup capers, drained
¼ tsp. each salt and pepper
4 toasted bread slices
2 lemons, quartered

Directions:

Arrange the smoked salmon slices on a platter and top with avocado slices, onions, and capers. Sprinkle with salt and pepper. To serve, spread toast with avocado, then salmon, onions and capers. Drizzle with lemon juice.

By Lori Ross, Southern Boating December 2018

More holiday recipes:

Billionaire’s Bacon

Pomegranate Champagne Cocktail

Holiday Eggnog Latte

Tired of the old holiday standard fare? We’ve grown weary of heavy-handed feasts of roasted birds and piles of potatoes. Mix things up this year and host a holiday brunch. You’ll feel lighter and brighter with this Eggnog Latte.

Ingredients:

4 cups strong hot coffee or espresso
2 cups eggnog
2 cups milk, warmed
2 oz. rum
Whipped cream
Ground nutmeg

Directions:

In a pitcher combine hot coffee, eggnog, milk, and rum. Pour mixture into four coffee mugs and top with whipped cream and a sprinkle of nutmeg.

By Lori Ross, Southern Boating December 2018

More holiday recipes:

Billionaire’s Bacon

Pomegranate Champagne Cocktail

Stuffed Dates

Skip the heavy holiday hams and roasts. If you’re cruising over the holidays, switch it up. Plan a festive champagne brunch for the holiday celebrations. Try these stuffed dates along with some champagne on ice. Not a fig fan? You can substitute figs or apricots instead.

Ingredients:

10 pitted dates, halved (or dried figs and apricot)
4 oz. ricotta cheese
1 tsp. orange juice
½ tsp. vanilla extract
1/4 cup nuts, crushed
Pinch of sea salt

Directions:

Mix ricotta with orange juice and vanilla. Fill the center of each date with ricotta mixture. Sprinkle with nuts and sea salt. Chill until ready to serve.

By Lori Ross, Southern Boating December 2018

More holiday recipes:

Billionaire’s Bacon

Pomegranate Champagne Cocktail

Billionaires Bacon

Skip the heavy holiday hams and roasts. If you’re cruising over the holidays, switch it up. Plan a festive champagne brunch for Christmas morning with this decadent Billionaires Bacon.

Ingredients:

1/2 cup light brown sugar
1/2 lb. bacon
1/2 tsp. pepper

Directions:

Put sugar onto a plate. Coat both sides of each strip of bacon in sugar, firmly pressing sugar into each strip. Place bacon strips in a single layer on a foil-lined sheet pan (some sugar will fall off). Sprinkle bacon evenly with pepper.

Place pan in preheated 425°F oven or on a grill, turning once until browned and lacquered for about 15 minutes. Transfer to a lightly oiled platter to cool. If bacon is not crisp upon cooling, bake in oven 5-8 minutes more watching closely so the sugar doesn’t burn. Break slices into thirds and serve.

By Lori Ross, Southern Boating December 2018

More holiday recipes:

Pomegranate Champagne Cocktail

Stuffed Dates

Eggnog Latte

Smoked Salmon Toasts

Pomegranate Champagne Cocktail

Skip the heavy holiday hams and roasts. If you’re cruising over the holidays, switch it up. Plan a festive champagne brunch for Christmas morning.

Pomegranate Champagne Cocktail

Host a festive holiday brunch this winter. Everyone will love this bright and tangy twist on a breakfast cocktail. This Pomegranate Champagne Cocktail recipe serves four but is easily doubled for a crowd. Enjoy!

Ingredients:

1 lime, halved
2 tbsp. sugar
1 cup pomegranate juice
1 bottle champagne
1 orange, thinly sliced

Directions:

Rub rims of four champagne glasses with lime and dip in sugar. Pour 1/4 cup pomegranate juice into each glass and top with champagne. Garnish each with an orange slice.

By Lori Ross, Southern Boating December 2018

More holiday recipes:

Bonus Recipe: Cranberry Margarita

Spice it up with a Tex-Mex Thanksgiving and a Cranberry Margarita!

This month’s Tex-Mex Fiesta was inspired by my niece in San Diego. She spent Thanksgiving at her Latino boyfriend’s home and was delighted with the family tradition of making enchiladas, rice and beans the next day with the leftovers from the Thanksgiving feast. She kindly shared her notes with me.

“While cranberry sauce is great on a sandwich, it is also lovely used in parfaits or when liquefied, makes a unique holiday Margarita.”

Cranberry Margarita

Ingredients:
1 Tbsp. cranberry juice
¼ cup granulated sugar, spread on a plate
Ice
1 ½ cups cranberry sauce
³/₄ cup tequila
³/₄cup cranberry juice
³/₄ cup fresh lime juice
½ cup orange liqueur (such as Triple Sec or Cointreau)
¹/₃ cup sugar
¼ cup orange juice
¼ cup club soda
Thin-sliced lime rounds

Directions:
Dip rims of 4 (8-oz.) glasses in cranberry juice, then sugar to coat. Fill glasses with ice. Process cranberries, tequila, cranberry juice, lime juice, orange liqueur, and sugar in a blender for 30 seconds then strain mixture into a large pitcher. Stir in club soda and orange juice. Pour into glasses. Garnish with lime wheel.

By Lori Ross, Southern Boating November 2017

Happy Fourth of July!

Happy Fourth of July! We like to think that the birth of our nation is as good a time as any for barbecues, backyard parties and boating.

Yes, you’ll celebrate with too many hot dogs, fireworks and a sunburn, but how much do you really know about the Fourth of July? Did you know some people think we should celebrate on July 2nd? Do you know where the largest fireworks display in the country is?

If you don’t know, no worries, we’ll give you a crash course in the history of the Fourth. Watch the video below to be informed and entertained.

Happy Fourth! Stay safe and have fun.

Want more? Try our Fourth of July Menu

Saint Patricks Day Menu

Celebrate St. Patrick’s Day with a traditional Irish menu. While Corned Beef and Cabbage is often associated with St. Patrick’s Day, Irish stew made with lamb is the national dish of Ireland. Slainte!

Irish Lamb Stew
3 1/2 lbs. lamb shoulder or leg, cut into 2-inch cubes (may substitute beef chuck)
Salt and pepper
3 tbsp. olive oil
2 small onions, quartered
8 garlic cloves, crushed (or ½ tsp. garlic powder)
6 tbsp. olive oil
6 tbsp. flour
1 cup wine
4 cups beef stock (canned or made from bouillon cubes)
4 cups of water
½ lb. carrots, cut into 2-inch pieces
¾ lb. potatoes, cubed
Pinch parsley and dried mint (optional)
Crusty bread and butter, for serving
Season the lamb with salt and pepper. In a large covered soup pot, heat 3 tablespoons of oil until hot. Add lamb, onions and garlic, and cook over moderate heat until browned, 10-15 minutes. Transfer meat mixture to a large plate. Add 6 tablespoons of oil to pot, then whisk in flour, cooking for 1 minute. Add wine, stock and water; whisk until smooth and bring to a simmer. Add lamb and onions back in, cover and cook stirring occasionally until the lamb is tender, about 1 hour. Add carrots and potatoes and cook another 30 minutes. Season with salt and pepper, parsley and mint. Serve with crusty bread and butter.

Creamy Caesar Dressing
2 anchovies, chopped (or 2 tsp. Worcestershire sauce)
½ cup mayonnaise
3 garlic cloves, minced
1 tbsp. Dijon mustard
2 tbsp. vinegar (any kind except balsamic)
¼ cup olive oil
¼ tsp. each, salt and pepper
4 tbsp. lemon juice
Place all ingredients in bowl and whisk well.

Kale Caesar Salad
6 cups kale leaves, washed, dried and torn into bite-sized pieces
2 tbsp. finely grated Irish cheddar or Parmesan cheese
1-2 tbsp. Creamy Caesar dressing
2 slices of bread, toasted and cut into croutons
Place kale in salad bowl. Drizzle dressing over kale, sprinkle with parmesan and toss. Place croutons on top just before serving.

Irish coffee
4 cups strong, hot coffee
6 oz. Irish whiskey
6 tsp. brown or white sugar
1 cup whipped cream
Pour 1 cup coffee each into 4 mugs or Irish coffee glasses. Divide whiskey and sugar between the mugs and stir each to combine. Top each with whipped cream and serve immediately.

Guinness Brownies
1 cup stout (Guinness)
16 oz. dark chocolate, chopped
1 cup plus 2 tbsp. (2 ¼ sticks) unsalted butter
1 ½ cups sugar
3 large eggs
1 tsp. vanilla (optional)
¾ cup flour
1 ½ tsp. kosher salt
Bring stout to a boil and cook until reduced to 1/2 cup. Melt 12 ounces chocolate and 1 cup butter in microwave on 20 percent power or in medium saucepan on low until melted and smooth. Whisk sugar, eggs and vanilla in a large bowl to blend. Gradually whisk in chocolate mixture, then 1/4 cup stout from pan. Fold in flour and 1 1/4 teaspoons salt. Pour batter into a standard 8×8 prepared pan. Bake brownies until surface begins to crack and a tester inserted into center comes out clean, 35-40 minutes. Let cool for at least 20 minutes. Melt remaining 4 ounces of chocolate as above and add reserved 1/4 cup reduced stout, remaining 2 tablespoons butter, and 1/4 teaspoon salt. Whisk until well blended. Pour warm glaze over brownies. Let stand at room temperature until glaze is set, about 40 minutes. Remove brownies from pan and cut into squares.

With Lori Ross, Southern Boating Magazine March 2017