Think outside the pizza box with homemade Shrimp & Pesto Pizza with Sun-Dried Tomatoes! It's an amazing flavor combination that may just become a new family favorite.
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The Kitchen is My Playground: Pizza
Showing posts with label Pizza. Show all posts
Showing posts with label Pizza. Show all posts
Did you know you can make
homemade pizza dough with just a few simple ingredients and a few simple steps? - It's easier than you think! Follow these steps on how to make Homemade Pizza Dough, and you'll be whipping up your own dough in a flash.
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Looking for a perfect game-day snack or quick-&-easy dinner idea to add to your arsenal? Look no further than this easy Supreme French Bread Pizza. Loaded with great taste and ready in under 20 minutes start-to-finish, it's sure to become a family favorite!
Since becoming a Mom last January, I have constantly been on the lookout for easy, tasty recipes to add to my need-to-make-dinner-quick arsenal. Because as many of you know, when you add a kid to the mix, your already-busy schedule becomes oh so much busier!
And when that kid takes the word "hangry" to a new level? Having a storehouse of quick and easy dinner recipes becomes even that much more necessary.
Enter ... one of my new favorites ...
It's busy back-to-school time! Keep this easy Ham & Cheese French Bread Pizza recipe up your sleeve for when you need a quick lunch or dinner idea for these jam-packed times ... whether it's for a busy weeknight, Saturday lunch, or to slice up and send in the kiddos' lunchboxes. Not to mention, it's a fabulous recipe for enjoying leftover ham, too. Thank you to REAL® Seal for sponsoring this recipe's creation and this post.
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This is a sponsored post written by me on behalf of Farm Rich Smokehouse BBQ for IZEA. All opinions are 100% mine. Whip up this beyond-words-delicious Sweet-&-Spicy Pulled Pork BBQ Pizza the easy way for your next pizza party ... or random-Tuesday family dinner ... ~ thanks to the help of Farm Rich Smokehouse BBQ.
Who loves a pizza party? I know I sure do!
Pizza is, above all, my absolute favorite food. I swear, I could eat it every single day of my life ... breakfast, lunch, and dinner ... and never get tired of it. Cold pizza for breakfast? It's the bomb.
So that's why when I had a few friends over for a little soiree not long ago, I decided a pizza party was the way to go. Plus, I had had this really super-delicious pulled pork BBQ pizza idea floating around in my head for quite some time. And it was time to whip that bad-boy recipe out of my head and make it reality!
And oh. my. sweet. word. It is by far the best pizza I've ever had. I am totally addicted ... and I'm happy to say, my friends-from-the-party are, too.
Loaded with sweet-and-spicy pulled pork BBQ, red onion, mozzarella, and goat cheese ... {trust me}
Enjoy all your favorite cheeseburger toppings ... on a pizza! ~ with this delicious Bacon Cheeseburger Pizza recipe.
Well, how about we replace that big warm bun with a pizza crust?! That would make this a Cheeseburger Pizza in Paradise! With bacon.
And I think Jimmy Buffett would approve, my friends.
My recent bounty of fresh figs is serving up some delicious treats in our kitchen. First, marinated fig salad, and now ... fig pizza! This pizza was so good, Mark created three new words to describe it.
Yup, he described this pizza as figtitious, figilicious, and figtastic. That's pretty high praise ... I think. But let's turn to Mark's definitions to make sure.
Figtitious - So good it can't be real. (Like 'fictitious' ... get it?)
Figilicious - Figs that are super delicious.
Figtastic - Fantastic figs.
I'd say yes, that's high praise. Wouldn't you?
And apparently Mark is in a creative mood ... 'cause he just said the title of this post needed to be 'Gettin' Figgy With It.' Okay. I'm good with going with his creative juices tonight.
To get started on this figtitious, figilicious, figtastic fig pizza, gather up some gorgeous fresh figs and slice them in half.
Then slice a red onion into rings, season the rings with salt and pepper, ...
... and saute them up in a little olive oil.
Then gather up some fresh rosemary.
Top pizza dough with a simple drizzling of olive oil, then arrange the onions and figs on top, and sprinkle with a bit of fresh rosemary.
Finally, top with some little chunks of cheese. Mark and I decided to test two types of cheese - fresh mozzarella and goat cheese. So, half our pizza was topped with crumbles of goat cheese, and half had fresh mozzarella chunks.
Taste test results? Both were great! I liked goat cheese a little better, and Mark liked fresh mozzarella best.
Bake it up, serve yourself a big ol' piece, and enjoy the beautiful figliciousness.
Fig Pizza
Source: Inspired by Southern Living's Figgy Focaccia, August 2012
Ingredients
Pizza dough (homemade* or store-bought dough ball)
Pizza dough (homemade* or store-bought dough ball)
1 medium red onion, sliced in rings
Salt & pepper
Extra virgin olive oil
16 or so fresh figs, halved
About 1 T. fresh rosemary leaves
8 oz. goat cheese, crumbled or fresh mozzarella, sliced
Directions
1. Sprinkle onion rings with a little salt and pepper. Heat about a tablespoon of olive oil in a saute pan; saute onions until tender, about 3 to 4 minutes per side.
2. Roll pizza dough out to desired size; place on preheated pizza stone or baking
sheet.
3. Spread a thin layer of olive oil over the pizza dough. Arrange onions and figs on top of the crust, sprinkle with rosemary, and then top with cheese.
4. Bake at 425 degrees for about 15-20 minutes, or until crust is cooked through and cheese is just beginning to brown.
3. Spread a thin layer of olive oil over the pizza dough. Arrange onions and figs on top of the crust, sprinkle with rosemary, and then top with cheese.
4. Bake at 425 degrees for about 15-20 minutes, or until crust is cooked through and cheese is just beginning to brown.
* See my homemade whole wheat pizza dough recipe, if you'd like.
Enjoy!
This post is linked with Weekend Potluck.
Reuben Pizza ~ enjoy the wonderful flavors of the classic-favorite sandwich in scrumptious pizza form!
The Reuben. One of my all-time favorite sandwiches! So what did I do? Naturally, because this is me, I turned the classic combination into Reuben Pizza. That's just what I love to do.
I'm not quite sure when my love for all things Reuben began ... but I know it was pretty young. There's just something so wonderfully yummy about warm pastrami or corned beef, swiss cheese, and sauerkraut all smothered up in Thousand Island dressing. And let me just tell ya, this flavor combination is just as tasty on a pizza as it is in the classic sandwich!
When I make Reuben Pizza, I like to start by preparing my own pizza dough ... but a store-bought pizza dough ball works just great, too. Spread the crust with a generous slathering of Thousand Island dressing. Next, lay some Swiss cheese slices on top of the dressing and top that Swiss cheese with well-drained sauerkraut ... I love sauerkraut! ... and then add on some roughly-chopped pastrami. Or corned beef, if that's what you prefer. Or probably even turkey pastrami, if that's how you'd like to roll!
Now, to be truly authentic with the whole Reuben combination, you should sprinkle a few caraway seeds over the top right now. For me - no way!!! I absolutely detest caraway seeds! If I'm eating something and there's one teeny-tiny caraway seed in the entire dish, I will taste it and know. That's how much I dislike them.
There aren't a lot of flavors I don't like, but caraway is sure one of them. Needless to say, when I'm out to eat I order my Reuben sandwiches on something other than rye bread.
Now, top the Reuben Pizza off with a nice layer of shredded mozzarella. And then pop it in the oven to get all golden and melty. Total yum!
If you like Reubens, give this Reuben Pizza a try - with or without the caraway. But if you're making it for me, please kindly skip the caraway! Thank you sooooo much.
Thank you for stopping by The Kitchen is My Playground. We'd love to have you back soon!
Yield: 6-8 slices
Reuben Pizza
Enjoy the wonderful flavors of the classic-favorite sandwich in scrumptious pizza form.
Prep time: 15 MCook time: 25 MTotal time: 40 M
Ingredients:
- 1 Pizza dough (homemade or store-bought dough ball)
- 1/2 c. Thousand Island dressing {or a tad bit more, if you'd like}
- 6 slices Swiss cheese
- 2 c. sauerkraut, well drained
- 1/2 lb. deli pastrami or corned beef, roughly chopped
- 2 tsp. caraway seeds (optional)
- shredded mozzarella
Instructions:
- Roll pizza dough out to desired size; place on preheated pizza stone or baking sheet.
- Spread a layer of Thousand Island dressing over the crust for sauce. Lay Swiss cheese slices over dressing, then top evenly with sauerkraut and pastrami. Sprinkle with caraway seeds (optional). Top with shredded mozzarella.
- Bake at 425 degrees for about 20-25 minutes, or until crust is cooked through and the cheese is bubbly and beginning to get golden brown.
Please enjoy these other tasty pizza creations from The Kitchen is My Playground ...
Buffalo Chicken Pizza ~ all the great taste of traditional Buffalo wings ... without the mess!
Having gone to school in upstate New York, I'm well-versed in the eating of Buffalo wings.
A group of us would go about once a week to indulge in $0.10 wings - can you believe $0.10 per wing?? You certainly can't find them for that price now! They were served with the requisite side of carrot and celery sticks with blue cheese dressing. Wings dipped in the blue cheese - fabulous! Aahhhh .... memories.
My good-ol'-southern-boy husband wasn't familiar with Buffalo wings, nor was he into eating spicy foods (horror!), until he met me.
When it comes to Buffalo Chicken Pizza, you get all the great taste of traditional Buffalo wings ... without the mess!
I'm happy to say I have corrupted him. He now loves Buffalo wings, and I swear would put jalapenos in everything if I'd let him.
So, in keeping with both my husband's and my love of Buffalo wings, here's our favorite spicy food turned into pizza!
Isn't that what we should do with our favorite foods, turn them into pizza? Because when it comes to Buffalo Chicken Pizza, you get all the great taste of traditional Buffalo wings ... without the mess!
Making this spicy pizza is pretty easy, especially if you take advantage of using store-bought pizza dough balls, like I like to do.
Start by cooking up some bite-sized chicken pieces in a saute pan.
Then, marinate the cooked chicken in classic Buffalo sauce - for me, a mixture of Frank's RedHot cayenne pepper sauce and melted butter. I love Frank's RedHot the best when it comes to making wings.
While the chicken marinates, get your crust ready and top it with blue cheese dressing as your sauce.
Now, as you can see in the photo below, my entire crust is not topped with blue cheese dressing.
Why, you ask?
Because as I was beginning to spread the blue cheese dressing, my husband Mark walked into the kitchen and declared that he didn't like blue cheese with his Buffalo wings, so he didn't want blue cheese on the pizza.
Marinate the cooked chicken in classic Buffalo sauce - for me, a mixture of Frank's RedHot cayenne pepper sauce and melted butter.
Plan B went into action for 1/2 of the pizza - and I brushed that 1/2 with some of the Buffalo sauce that the chicken was marinating in. Crisis averted.
Oh - and an experimental "test condition" set up!
If you're a frequent reader of this blog, you know that I love that ... I love putting different combinations and versions together in head-to-head taste tests.
So, hmmmm, which version will be better??
Top the blue cheese sauce with the marinated chicken pieces. Don't worry about shaking off the Buffalo sauce marinade, you want some of it to get on there.
Then, top with a generous amount of mozzarella cheese.
Okay, so now for the taste-test results.
Mark had to eat his words!
The blue cheese sauce was amazing, and way better than having just the Buffalo sauce.
There's just something about that classic combination of Buffalo sauce and blue cheese. And if you want to be really traditional, serve this pizza with some extra blue cheese dressing with carrot and celery sticks for dipping on the side.
Enjoy!
Thank you for stopping by The Kitchen is My Playground. We'd love to have you back soon!
Yield: 8 slices
Buffalo Chicken Pizza
Buffalo Chicken Pizza ~ all the great taste of traditional Buffalo wings ... without the mess!
prep time: 30 Mcook time: 20 Mtotal time: 50 M
ingredients:
- Pizza dough (homemade or store-bought dough ball; click here to read more about pizza dough)
- Blue cheese dressing (make your own with my favorite recipe, or use bottled if you'd like)
- 2 chicken breasts, cut into bite-sized pieces
- 1 to 2 T. olive oil
- 1/3 c. Frank's RedHot cayenne pepper sauce
- 4 T. butter
- Shredded mozzarella
instructions:
How to cook Buffalo Chicken Pizza
- Prepare blue cheese dressing, if using homemade. Refrigerate dressing while you prepare the rest of the pizza.
- Heat olive oil in a saute pan; saute chicken until cooked through. While chicken is cooking, melt butter and combine with the Frank's RedHot sauce in a medium-sized bowl. Once chicken is cooked through, combine it with the butter/RedHot sauce mixture; toss to coat the chicken well. Marinate the chicken for about 15 minutes.
- While chicken is marinating, prepare your pizza crust. Roll pizza dough out to desired size; place on preheated pizza stone or baking sheet. Spread a layer of blue cheese dressing over the crust for sauce. Top with marinated chicken, then sprinkle with mozzarella cheese.
- Bake at 425 degrees for about 20-25 minutes, or until crust is cooked through and the cheese is bubbly and beginning to get golden brown.
Please enjoy these other tasty recipes from The Kitchen is My Playground ...
One night I had an idea. Tapenade pizza. Why not? My idea was inspired by a tapenade bruschetta prepared at a demonstration cooking class I took a while back. If you can make tapenade bruschetta, then why not tapenade pizza?? I had to give it a try. If you haven't figured this out about me already, I like to try new things with food.
The tapenade bruschetta that inspired me was a slice of baguette topped with tapenade, then sprinkled with some mozzarella or goat cheese, and topped with a piece of sundried tomato and chopped fresh basil. So ... hmmmmmm ... I thought, what combination of items would make the best pizza? Since I wasn't sure, I decided to make this pizza a total experiment by testing four different combinations on the one pie.
My test items of choice - fresh grape tomatoes vs. sun-dried tomatoes, and feta cheese vs. a combination of mozzarella and feta together. Do you have a prediction about what combo wins the taste test??
I started by getting my dough ready, preparing my tapenade, and spreading a good layer of tapenade all over the dough as my "sauce." (Click here to read more about pizza dough. Click here to read a full post about preparing homemade tapenade.)
 |
| Tapenade "sauce" |
 |
| Tasty feta |
Now, to start my "test conditions" ... what would be better, grape tomatoes or sun-dried tomatoes? To find out, I covered half the pizza with julienned sun-dried tomatoes and the other half with halved grape tomatoes. I thought about leaving the grape tomatoes whole, but then, with visions of hot tomato inards squirting inside my mouth when I bit into them, I decided halved would probably be safer.
 |
| 1/2 & 1/2 |
Next, I covered half the pizza with shredded mozzarella and left the remaining half with just feta. I went "the other way" from what I did with the tomatoes, so I ended with four different combinations, like this:
 |
| 1/2 & 1/2 the other way |
Then I popped it in the oven to get it ready for it's taste-testing. Do you have your prediction of the winner ready??
 |
| Which quarter will win?? |
It's ready! I prepared a tasting plate for myself and one for Mark, including a small slice of each of the four varieties. We tasted each combination, and without making comments to each other, decided on our favorite. When it came time to share our favorite, amazingly, we matched! So I feel pretty good about the end-result recipe.
So are you ready to find out the winning combination?
It was the fresh grape tomatoes with just feta! Was that what you were thinking? Totally not what I had predicted!! I fully expected the feta and mozzarella together to win, and was shocked that it didn't. The mozzarella just seemed to mask the yummy flavor of the tapenade and the feta. And I kind-of thought the sun-dried tomatoes would win, but again not the case. The moistness of the warm fresh tomatoes was a really nice touch against which the sun-dried tomatoes just didn't stand a chance.
So there you have it ... tapenade pizza topped with feta and grape tomatoes. Fabulous.
Tapenade Pizza
Source: Tracey-Original
Pizza dough (homemade or store-bought dough ball; click here to read more about pizza dough)
Tapenade (make your own - see recipe below, or used jarred if you'd like)
1 (8 oz.) package feta cheese crumbles1 pint grape tomatoes, halved
Prepare tapenade. Roll pizza dough out to desired size; place on preheated pizza stone or baking sheet. Spread a layer of tapenade over the crust for sauce. Sprinkle with feta cheese crumbles, then top with grape tomato halves. Bake at 425 degrees for about 15-25 minutes, or until crust is cooked through.
1 (6.25 oz) jar pitted country mix olives
1 (6 oz) can pitted black olives
A couple spoonfuls of pimento-stuffed manzanilla olives
1/2 of a 4 oz jar capers
Zest of 1 lemon
3 T. fresh or dried parsley
Olive oil
Drain olives and capers; place in the bowl of a food processor. Add lemon zest and parsley; process a few seconds to chop and blend ingredients together. Drizzle in olive oil, pulsing occasionally, until tapenade reaches your desired consistency. It should be moist, but not runny.
NOTES:
- You can use any combination of olives you like ... all green, all black, 1/2 & 1/2, the mix I use - whatever you like!
- Capers control the saltiness, so adjust to taste.
Pizza
Sausage & Balsamic-Caramelized Onion Pizza - & a homemade whole wheat crust recipe
March 20, 2011
Sausage & Balsamic-Caramelized Onion Pizza is one unique and fabulously tasty pizza flavor combination! It's our family's favorite pizza, especially with a homemade whole wheat crust.
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