Recently we had one poppin’ pizza night! Oh yes after not eating popcorn for a few weeks, which is one of my favorite snacks, I was really craving it and it just some how popped onto my pizza, oops! Feeling inspired by Quinn’s Parmesan Rosemary Popcorn, which is my oldest daughter’s all time fav popcorn, I decided to make a Parmesan Rosemary Popcorn Pizza. So if you’re still with me and haven’t thought that I have completely lost my mind this is a pizza that is perfection when you are craving something salty and has lots of texture! So I start with my husbands Neapolitan Pizza Crust, which you may be sick of hearing about but again try it and you will understand why I have gone completely crazy for pizza and give into all the requests for homemade pizza night. This means we usually have pizza once a week on the weekends since the week nights are packed with soccer but we do make the crust ahead and freeze it or if we have leftovers since a batch makes 4 crusts we will either grill it up and freeze it or freeze the dough. So back to this pizza like I said texture, yes I top it with 2 kinds of cheese, my fav Miyoko’s Fresh VeganMozz and Follow Your Heart Dairy Free Parmesan (crumbles) so this leaves the creamiest base of cheese on the crust. Than with the popcorn crunch it is just amazing! Add in a little evoo on the crust, sea salt (or I like Trader Joe’s Fleur De Sel), and fresh rosemary and it is just simple delicious. Now to keep my pizza dairy free and vegan I used Quinn Just Sea Salt Microwave Popcorn and then spray a little evoo on and more salt and Parmesan at the end. For a non vegan/dairy free (although I haven’t had any issues with the small amount of dairy in in) you can use Quinn Parmesan Rosemary Popcorn. Either way it’s delicious!
Parmesan Rosemary Popcorn Pizza
Makes 1, 10-12″ pizza
1 10-12″ crust (we use our homemade Neapolitan Crust, recipe can be found here)
1-2 TBSP extra virgin olive oil
3-4 ounces fresh mozzarella (Miyoko’s Fresh VeganMozz)
1/4c grated Parmesan, plus more for topping if desired (Follow Your Heart Grated Parmesan, in the shaker container)
2 sprigs fresh rosemary
sea salt, or I like fleur de sel (Trader Joe’s)
1 bag microwave popcorn, or about 2-3 cups of popped popcorn (Quinn Just Sea Salt in photo, for non vegan Quinn Parmesan Rosemary is delicious)
Heat grill, with pizza stone placed inside, to 550F if using my husband’s crust recipe otherwise heat per your pizza crust directions. Drizzle and brush a little olive oil on your crust. Next take your mozzarella and sprinkle pieces or chunks over top and sprinkle Parmesan cheese. Sprinkle with salt and fresh rosemary. Place pizza, keeping it on the parchment as it will easily slide on and off your pizza stone, onto the pizza stone. Check at 5 minutes but depending on the heat you are able to maintain it may take up to 8 minutes, the crust should start to be golden brown and slightly blackened on the outer edges like a traditional Neapolitan pizza. If using your own crust bake per your crusts instructions. In the last minute sprinkle popcorn over pizza and if using plain popcorn you can spray with a little evoo and extra grated Parmesan and salt if desired. Remove pizza, sliding a baking sheet under the parchment paper. Enjoy!
Popcorn on a pizza, oh yeah baby! Parmesan Rosemary Popcorn Pizza @QuinnSnacks @MiyokosKitchen #vegan @FollowYourHeart Click To Tweet
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I’m liking up with Kimmy and Mary Ellen for Vegan Fridays, check them out for more vegan recipes inspiration as well as a few other bloggers for Foodie Friday where I’m sure you will find something you like!