Tag Archives: Pizza

Green Chile Chicken Pizza

I feel like I’ve been on a sort of hiatus.  I imagine that is also the definition of ‘summer’.  I now see how my kiddos summer break is relaxing for them, but in turn, means more work for me!  With only 1 week left till school begins, I’m about to be on my A-game again and can cook and RELAX.

This recipe is dedicated to the days I have my boys hollering for pizza, as I’m excited it’s a Taco Tuesday!  The best of both worlds!  Our local Texas grocer, HEB, has a yearly Hatch chile roasting event and its spectacularly delicious!!  That being said, I purchased a roasting bag full and came up with this family pleaser!  Hint: you can just as easily use the canned variety.  I just recommend to at least mix the hot and original mild variety.  Who wants a bland pizza?!

The Starting Lineup

  • 2-3 rounds pizza dough (store bought or homemade)
  • 3 chicken breasts
  • 1 small yellow onion, chopped
  • 2 poblano peppers, roasted, peeled and chopped
  • 8oz ‘hot’ hatch green chiles
  • 4oz green chiles (to top pizza with)
  • 1/3 cup chicken broth
  • 2 cloves garlic, minced
  • 1 Tablespoon cumin
  • 1 tsp smoked paprika
  • 1 teaspoon kosher salt
  • 16 oz mozzarella cheese
  • 1/2 cup cilantro, chopped (garnish)
  • 1/3 cup cotija cheese (garnish)

*Makes 2-3 medium pizzas

**Your local pizzeria will often sell you fresh pizza dough, which makes your life that much easier!

In a large pot, sauté the onion till translucent (5-7 minutes).  Add in the chicken breasts, chopped poblano peppers, 8oz green chiles, chicken broth, garlic, cumin, smoked paprika and salt.  Cover, and simmer on low for 2 hours, until chicken is cooked through.

Remove the cooked chicken, shred and set aside, reserving the chile/poblano sauce.  Allow to cool slightly and use either an immersion blender or transfer to your stand blender and combine thoroughly.

Preheat the oven to your pizza dough recipe/brand’s instruction (often 500 degrees for homemade).  If homemade, roll out your dough to roughly 12″ in diameter.  Ladle on the pureed green chile sauce and top with your shredded chicken, extra green chiles and mozzarella cheese.  Bake in the preheated oven until your crust is a golden brown and cheese is bubbling and melty!

Remove and top generously with the fresh cilantro and cotija cheese, enjoy!

GreenChilePizza

 

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Peach, Basil & Goat Cheese Pizza

As they say, simple is best!  Especially when it comes to summer suppers.  We often enjoy this with fresh peaches from our yard and if in the mood, we’ll even prepare this on the grill!  This sweet and savory pizza is perfect as an appetizer or paired with a side salad for a light dinner.  I kept this meal as light as can be with only four toppings, but feel free to add on what you wish.  Perhaps mozzarella, thinly sliced onion or red pepper flakes or pepperoncini’s for a kick!  Just remember…simplicity is key with this dish!

The Starting Lineup

Refrigerated pizza crust (i.e. Pillsbury’s BEST Classic Crust)
• 2 TBSP olive oil
• 1 -2 fresh peaches, pitted and sliced
• 4oz goat cheese
• 1/3 cup fresh basil, chopped
• Balsamic Glaze (*NOT to be confused for balsamic vinegar)

 
Preheat your oven to 400 degrees. Unroll your dough, place on a baking sheet or pizza stone and drizzle with olive oil. Bake for 10 minutes.  Remove the par-cooked dough and add on the peach slices and crumble the goat cheese overtop, place back in the oven for another 10-12 minutes or until the crust is a golden brown.  Remove and immediately sprinkle on the fresh basil and drizzle with the balsamic glaze.

*Bake dough according to your recipe or store-bought package directions. Remove halfway through, add toppings and finish baking. Dusting cornmeal under the dough before baking yields a great crunch!

PeachBasilGoatCheesePizza2

Simple Cheeseburger Pizza

Pizza?  Burger?  Pizza?  Burger??  How about both!!  Yep, this is such a fun take on everyone’s top two favorites!  

So my boys were ‘arguing’ over what to have for dinner the other night.  In true Parker fashion, he wanted pizza (hey it’s better than his other favorite, PB&J!) and just like I knew Brooks would, he voted for cheeseburgers.  Momma moment!! Let’s combine the two and have a happy family all around..and again, no PB&J sandwiches.

How easy is this you ask…For one, it’s done in under 30 minutes.  Two, both kids and adults love it.  Three, you likely have the majority of the ingredients on hand already!!  Please give it a try this week!

The Starting Lineup

  • 1 large pizza crust, prebaked (homemade or store bought)
  • 1/2-1lb ground beef, cooked
  • 1 1/2 cup cheddar cheese, shredded
  • 1/4 cup onion, chopped
  • Tomato, diced
  • 1/3 cup dill pickle slices, rough chop
  • 1/2 cup ketchup
  • 1/2 cup mayonnaise 
  • 1/4 cup mustard 
  • 1 Tbsp dill pickle juice, to taste
  • 1/4 tsp onion powder
  • Bacon, cooked & crumbled (optional)

In a small bowl combine the ketchup,  mayo,  mustard, onion powder and dill pickle juice.  Whisk together till smooth, taste and tweak to your liking.  Cover and set aside.  Also make sure to bake the pizza crust according to package directions.  *I typically undercook the crust just a couple minutes, you will be placing this back into the oven.

Next, simply brown the ground beef, season simply with salt, pepper and maybe a couple dashes of Worcestershire.  

While the ground beef is browning, you can shred the cheese and prep the toppings! (tomatoes, onions, pickles

Now for the fun part!  Take the ‘dressing’ you made earlier and spread it out all over the pizza crust, this acts as your pizza sauce!  Yummmm….Follow that with the cooked ground beef and shredded cheddar.  

Place back into the oven until warmed though and cheese is melted.  Remove from the oven and top with the tomatoes,  onions, pickles and an extra drizzle of that tangy dressing!!   Dig in!  

Pizza Rolls

Do you remember growing up and eating those famous Totino’s Pizza Rolls after school??  You know, the little crunchy squares filled with gooey cheese, sauce & meat that would always burn the roof of your mouth because you couldn’t wait for them to cool off?.. 

Well these are them recreated on steroids!  Soooo good!  What’s also great about these is that you can fill them with any pizza topping of your choice!  Make these upscale with roasted vegetables, salami, pesto, feta cheese or keep it the original way of mozzarella, marinara and pepperoni!!  Kids and adults alike will enjoy these to no end!

The Starting Lineup

  • Spring roll wrappers
  • 1 lb Italian sausage
  • 1 cup pepperoni, chopped
  • 1 cup mozzarella cheese
  • 1 jar marinara sauce
  • 1/2 onion, diced
  • 2 cloves garlic, minced
  • 2 tsp Italian seasoning
  • Kosher salt & pepper, to taste
  • 1/2 cup rice flour
  • 1 egg, beaten
  • 2 tbsp extra virgin olive oil
  • Vegetable oil (for frying)  

Begin by heating up the extra virgin olive oil in a sauté pan over medium heat while chopping & dicing the vegetables and pepperoni.  Also turn on your deep fryer to 350 degrees (or bring vegetable oil up to temp in a large heavy bottomed pan).

Next add the diced onion to the hot pan and sauté for 2-3 minutes, followed by the minced garlic for another minute. 

 Add the Italian sausage, Italian seasoning and S&P to the onion & garlic and brown till cooked through.  Drain on a paper towel lined bowl. 

 In a large bowl, combine the pepperoni, mozzarella cheese, marinara sauce.  Next, fold in the sausage mixture and set aside. 

   Assembly time!!  Now it’s not as tricky as you may think, but please follow along :).  Needed: a bowl of water, a beaten egg and pastry brush, the spring roll wrappers and a shallow dish with the rice flour in it.

Lightly sprinkle your work surface with a bit of rice flour.  Next dip 3 spring roll sheets (individually) into the water for about 15 seconds each and stack on top of eachother on the floured work surface.  Now add a scoop or two of the meat filling in the middle of the wrapper and then brush the beaten egg around the edges of the wrapper. 

 
 Fold up like a burrito and carefully dredge the entire roll with the rice flour and set aside as you finish assembling the rest. 

    Once done, take to the deep fryer and again, carefully drop into th hot oil and allow to fry for a few minutes until a light brown.  (These won’t brown heavily like you might think). 

 To serve, cut on the diagonal and serve with a side of warm marinara sauce for dipping.  Be careful as these rolls are hot…and addictive!! 

 

Supreme Pizza Fries

How have I never made this before??  I mean it’s great for a fun & easy Friday night dinner, fabulous on a big tray while hosting a football watching party, or even an awesome way to get your kids in the kitchen cooking with you!  Really, what kid or even adult dislikes pizza or French fries?  Combine the two and it’s a sure fire winner!

Plus, the toppings are endless!  Now here I went the traditional ‘supreme pizza’ route, but what if your favorite pizza is Hawaiian?  Sausage?  Salami and hot peppers?  Pick your poison and I’m sure you won’t be disappointed!

*If your making your own French fries, make SURE to soak the cut potatoes in a large bowl of cold water in your refridgerator for at least 1-2 hours, if not longer, prior to frying them.  This removes a lot of the starch from the potatoes, resulting in crispier restaurant style fries!

The Starting Lineup

  • 1 pckg frozen (or homemade) french fries
  • Jarred pizza sauce
  • Pepperoni, quartered
  • Mozzarella cheese, shredded
  • Green bell pepper, sliced
  • White onion, thinly sliced
  • Mushrooms, sliced
  • Black olives, sliced
  • Garlic powder 
  • Crushed red pepper/Parmesan cheese (optional garnish)    

Start this simple recipe by slicing up the veggies, shredding the mozzarella and preheating the deep fryer oil to 350 degrees (or later setting the oven to package temperature if baking the French fries). 

   Set the oven to 400 degrees and line a baking sheet with foil.  Spread the sliced bell pepper, onion and mushrooms out evenly on the baking sheet and drizzle with a bit of extra virgin olive oil and a pinch of salt & pepper.  Place the vegetables into the oven for about 10-12 minutes, mixing occasionally.  Remove from oven and set aside…keep the oven on. 

 While the vegetables are roasting, pour about a cup of the pizza sauce into a small pan and bring to a low simmer to warm through. 

 Once the oil (or oven) is ready, begin cooking the French fries.  You want the fries to be on the crunchy side, so I like to double or even triple fry here.  Not burn them of course, but just get them nice and crisp.  Remember, you’ll be pouring on pizza sauce, cheese, etc..soggy fries are no bueno! 

 After the fries have finished cooking, toss with a bit of garlic powder (this really helps with that pizza crust flavor!). 

 Assembly time!!  On a foil lined baking sheet, add that mound of fries.  Next, pour on the warm pizza sauce, the shredded mozzarella, roasted veggies, pepperoni and black olives.  It’s quite the heaping helping here! 

 Pop into the oven on the top rack (now set to broil) and watch closely as the cheese melts to that ooey-gooey pizza cheese consistency!  After just a couple minutes remove and serve up!  Heck, I won’t tell if you even eat straight from the baking sheet! 😉 Serve with a bit of crushed red pepper flakes and parmesan cheese if desired. 

 

Fall Harvest Pizza

If you love the Fall season as much as I do, then you’ll absolutely adore this pizza!  It has all the savory flavors and colors this time of year is known for, with a hint of sweetness too…excellent combination!

Plus, you can get the same taste an easier route if you purchase a lot of the veggies prepped and premade dough.  A Fall family favorite right here! 

The Starting Lineup

  • 1 pizza dough (homemade or store bought)
  • 3 links chicken sausage (I.e. Apple flavored)
  • 1 large onion, (red or yellow) sliced
  • 2 cups kale, torn
  • 1 1/2 cup butternut squash, cubed
  • 1 Apple, thinly sliced
  • 2 cups cheddar cheese, shredded
  • 2-3 Tbsp Bleu cheese, crumbled
  • 1 clove garlic, minced
  • EVOO 
  • Honey, drizzle
  • Sage leaves (optional), crisped
  • Cornmeal (optional), for crust  

Preheat your oven to 400 degrees.

Assuming your pizza dough is ready for baking (if you prefer not to make your own, you can of course buy it in your freezer aisle, your local pizzeria or even a Boboli crust), we’ll prep our veggies!

Ok….in today’s world, you can absolutely buy your squash already cubed and the kale already torn in a bag, etc…genius!  However, I took the hard approach and if you did too, then here we go!  Slice your onion into slices and with a vegetable peeler, you can actually peel off the butternut squashes rind.  It’s actually pretty easy.  I peeled about half of my butternut squash, cut the peeled part off and cut into cubes.  Save the other half for another meal 🙂 

   Have a sauté pan with 1 tbsp EVOO heated to medium and add in your onions and a pinch each of kosher salt and sugar.  Allow to cook down and caramelize while stirring occasionally.  Also add the squash to a baking sheet, drizzle with EVOO and top with a pinch of salt & pepper.  Transfer this to the oven and roast for 20 minutes, till tender, while your onions are sautéing. 

   Once these are both finished cooking, transfer to seperate dishes and set aside.  *Keep your oven on that same 400 degrees for the pizza, add in either a large baking sheet or a pizza stone to heat up while you finish prepping.

In the same pan you cooked the onions down in, now add in the chicken sausage and cook through…typically about 6 minutes per side.  Once the sausage is finished, set aside and allow to cool & rest before you slice. 

   While the sausage is resting, you can now rinse and tear up the kale (if needed) and thinly slice your apple.  You should have all of the toppings prepped at this point. 

Optional:  Crisped Sage, heat 2 tbsp EVOO in pan to medium heat.  Add in a couple sage leaves and cook for about 20-30 seconds on each side.  Immediately take out and transfer to a paper towel.  You’re done! 

   It’s pizza assembly time!!  Roll out the dough to your desired shape..Don’t worry about that perfect circle here.  I think a roundish square works and is rustic and charming.

After I rolled out my dough, I carefully placed it onto a piece of parchment paper coated in cornmeal (optional).  Brush EVOO ALL over the dough top and sprinkle the with minced garlic (if your crazy like me, earlier in the prep heat up  EVOO in a pan, add the garlic to it and immediately take off the heat and set aside for this.).  

 After the dough has been brushed with EVOO and minced garlic, we’ll start layering the toppings.  It goes like this:  Caramelized onions and any drippings first, the kale leaves, the roasted butternut squash, the Apple chicken sausage (now sliced), then the Apple slices.  Top this all with shredded cheddar cheese and a sprinkle of Bleu cheese crumbles. 

  

  

  

So I used a large preheated baking sheet (upside down) as my base, and carefully lifted the parchment paper topped with the loaded up pizza onto it.  *careful that baking sheet is hot!!  Transfer to the 400 degree oven and bake for 20 minutes, till cheese is melted and crust is browned. 

 When time is up, remove the pizza and drizzle with the honey all over the top and crisped sage. Allow to rest for 5 minutes.  We prefer ours with a small salad and a good bottle of hard cider!  Enjoy! 

   

Pizza Pot Pie (supreme)

What do you do when you’re craving a deep dish pizza but your husband wants a chicken pot pie?  Well you combine the two of course!!  I just so happened to have these tasty ingredients on hand as well, which made it all the better!!!

Another great thing about this meal is you can add any of your favorite ingredients or whatever is handy!  Now my husband is a meat eater, so naturally I went the “supreme” route, but you can make it to your family’s liking!  Ham n cheese, Hawaiian, Mediterranean, veggie lover or just an old fashion pepperoni and cheese!!  Plus, this dinner WILL fill everyone up!

The Starting Lineup

  • 1 pckg pie dough (2 rounds)
  • 1lb ground beef
  • 1 pckg italian sausage links, chopped
  • 1 pckg pepperoni slices
  • 2 1/2 cups mozzarella cheese
  • 1 cup pizza sauce 
  • 1 bell pepper, sliced
  • 1/2 onion, sliced
  • 1 container mushrooms, sliced or quartered
  • 1 clove garlic, minced
  • 1 small can black olives, sliced
  • 1 egg (egg wash) 

In a large pan, heat 1 tbsp of EVOO to medium/medium high heat.  Add in both the hamburger meat and the cut Italian sausage pieces.  Heat till cooked through, stirring occasionally.  *Now I seasoned with just a pinch each of salt, pepper and oregano.  Due to the preseasoned sausages I had, I didn’t go overboard.
 While the meats are browning you can rinse, slice, dice and mince your veggies.  It’s always way easier to have this step done by the time your meat has finished cooking.

 Now here is where YOU can decide what sort of pan you’d like to use.  This time I chose a spring form pan (think ‘cheesecake’ pan), but more often than not I’ll use my cast-iron skillet!  …and don’t forget about a regular pie dish, all of these can do the job!

So with your pan of choice, take a tbsp or two of butter and coat the entire inside of the pan.  Now with one of the pie dough rounds, gently press into the pan and up the sides (if needed you can absolutely lighty flour a surface and rolling pin to enlarge the pie round.  If you’re using a standard pie pan this will not be an issue).

   Apply a light amount of shredded cheese to the crust followed by the cut veggies, including the garlic.

 Ok..your meat is now cooked through (if you’re following my directions that is ;)). With a slotted spoon transfer the meat to a large clean bowl.  *The slotted spoon is to drain the grease.  Now add the cup of pizza sauce and toss to coat.

   The meat mixture will now be poured evenly overtop the veggies, followed by the rest of the cheese and then a layer of pepperoni slices.

     Ok, time for your 2nd pie dough round!  Carefully lay overtop all of that pizza-y goodness and then the edges are your choice: crimp, fold over/under the 1st dough sides, make it decorative…do what you makes your heart happy!

Finallllyyy….brush the egg wash (1 egg beaten with 1 Tbsp water) all over the top of the dough and make a few small slits on the top.  Place the ‘pie’ pan (what have you) onto a baking sheet and then place into your preheated oven for about 25-30 minutes.  The top will take on a lovely golden brown color!

     Once the pizza pot pie has finished baking, remove from the oven and allow to sit for 5-10 minutes before cutting into.

  

I like to serve a large slice with a side salad and call it a night! *cause you’re as stuffed as this Pizza Pot Pie Supreme! 

  

*Tip:  you can par-bake your bottom crust for about 10-12 minutes before you start layering the good stuff.  It will hold up better.

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