Chicken Pesto Pizza

 I make a lot of pesto during the summer with basil from our garden. I freeze what we don't use and it is always a treat to pull it out in the winter months and enjoy the fresh flavor. This pizza is the perfect way to utilize fresh or store-bought pesto.  The crust can be homemade from scratch (which is easy to do) or you can purchase a ball of pizza dough at most grocery stores.

This recipe from lifemadesimplebakes.com is a winner!

Ingredients

1 ball pizza dough

1/3 cup pesto

1 Tablespoon olive oil

8 ounces grated mozzarella cheese

1 cup chopped rotisserie chicken

2 Tablespoons pine nuts

1 Tablespoon parmesan cheese

1 Tablespoon fresh basil leaves

Red pepper flakes

Instructions

Make dough (see my recipe on this blog) or use store bought dough.

Preheat oven to 450 degrees.

Place pizza stone in oven for at least 30 minutes prior to baking. Alternatively, you can use a parchment-lined pizza pan. I prefer the pizza stone because it gives the dough a crisp crust.

Roll out dough to 14 inch circle. If using pizza stone, transfer dough to pizza paddle. If using pizza pan, place dough in pan.  Brush dough with olive oil and prick with a fork in several places to prevent bubbling.  Transfer to pizza stone or place pizza pan in oven. Bake for 5 - 7 minutes.

Remove and spread 1/4 cup of pesto over the surface of the pizza.  Top with half of the mozzarella cheese. Toss the chicken with the remaining pesto and place on top of the cheese. Top with remaining cheese and pin nuts.

Place in oven and bake for 7 - 10 minutes or until crust is golden brown and cheese is melted.

Remove from oven and allow to cool for 5 minutes. Then top with grated parmesan, fresh basil and red pepper flakes.

Cur and serve.

Deep Dish Pizza "Muffins"

Turn a can of biscuit dough into a great snack that tastes like deep dish pizza.

Ingredients

1 tube refrigerated biscuit dough
1/2 cup pizza sauce
1/2 cup shredded mozzarella cheese
1/2 cup mini pepperoni
Italian seasoning

Instructions

Grease a large muffin pan.
Preheat oven to 350 degrees.
Press a biscuit into each cavity of the muffin pan. Press to create an indentation in the center of each biscuit.
Add 1 Tablespoon pizza sauce to the indentation of each biscuit. Top with 1 Tablespoon cheese. Top with 5 or 6 pepperoni pieces. Sprinkle with Italian seasoning.

Bake for 12 - 13 minutes or until golden brown. Remove from muffin tin and allow to cool on wire rack.

This recipe was adapted from "Kitchen Fun with My 3 Sons"

Mushroom and Fontina Pizza

This pizza is all about the quality of the ingredients. We drive to a mushroom farm to buy fresh mushrooms which taste incredible. And I use fontina cheese in this recipe - no substitutions.
You can buy ready-made pizza dough in a tube, but, again, this recipe is best with homemade pizza dough.

Ingredients

Pizza dough for one pizza
2 Tablespoons olive oil
3 Tablespoons butter
1 medium onion, chopped
4 garlic cloves, minced
1 small shallot, minced
3/4 pound assorted mushrooms, stems removed and chopped into bite size pieces
3/4 cup white wine
1 Tablespoon chopped fresh rosemary
2 cups grated fontina cheese
1/2 cup shredded mozzarella cheese
Corn meal

Instructions

Preheat oven to 500 degrees. Place pizza stone in oven for an hour before baking pizza.
Melt 1 Tablespoon butter and 1 Tablespoon olive oil in skillet over medium heat. Add onions and saute until softened and lightly browned, about 30 minutes.
Add mushrooms, garlic and shallot and saute for about 4  minutes. Add wine and cook until liquid is absorbed, about 10 - 15 minutes. Add rosemary. Season with salt and pepper.

Roll out pizza dough. Brush top with olive oil and place on pizza peel that has been sprinkled with corn meal. Sprinkle about 2/3 of the fontina cheese over the top. Top with mushroom mixture. Sprinkle remaining fontina and mozzarella on top.
Slide pizza onto pizza stone in oven. Bake for 10  minutes. Remove from oven and allow to cool slightly before slicing.

Homemade Pizza

Rather than making a bland pizza dough, this one adds a lot of flavor to the pizza.

Ingredients

2 cup flour
3 Tablespoons chopped fresh basil
1 teaspoon crushed red pepper flakes
3/4 cup warm water
2 teaspoons yeast
1 Tablespoon sugar
1 Tablespoon olive oil
1 teaspoon salt
2 Tablespoon olive oil
2 garlic cloves, finely minced
1/4 cup corn meal

Pizza toppings of your choice

Instructions

Combine flour, basil and red pepper flakes.
Combine water, yeast and sugar. When yeast mixture begins to bubble, add oil and salt. Stir in flour and knead until smooth.
Oil bowl and place dough in it. Let rise until double in size.
Preheat pizza stone in oven at 500 degrees for one hour. Roll out dough on lightly floured surface. Rub surface of dough with olive oil and finely minced garlic.
Sprinkle pizza paddle with cornmeal. Gently lay the dough on top of the paddle. Sprinkle with selected toppings. Slice pizza onto pizza stone. Bake until crust becomes golden, about 12 minutes.
Remove pizza from oven and serve at once.

Hawaiian Pizza

Ingredients

1 tube refrigerated pizza dough
6 ounces sliced provolone cheese
6 ounces Canadian Bacon, diced
1 (8 ounce) can pineapple chunks, well drained
1/2 cup diced red onion
1/2 cup diced red pepper
1/2 cup shredded cheddar cheese

Instructions

Preheat oven to 425 degrees.
Lightly grease a 12-inch round pizza pan.
Place pizza dough in the center of the pan and, starting in center, gently press out to edges with hands.
Bake for 6 - 8 minutes or until lightly brown. Remove from oven.
Top with provolone slices.
Then, arrange Canadian bacon, pineapple, onion and red pepper over cheese to within 1/2 inch of edge.
Sprinkle cheddar cheese on top.
Bake for an additional 10 - 15 minutes or until crust is golden brown and cheese is bubbly.

Greek Pizza

Ingredients

1/2 cup mayonnaise
4 minced garlic cloves
1 cup crumbled feta cheese, divided
1 12-inch pre-baked Italian pizza crust
1/2 cup oil-packed sun dried tomatoes, drained and chopped plus 1 Tablespoon of the oil
1/4 cup Kalamata olives, chopped
1 teaspoon oregano
2 cups baby spinach leaves
1/2 small red onion, halved and thinly sliced

Instructions

Adjust oven rack to lowest spot in oven and heat oven to 450 degrees.
Mix mayonnaise, garlic and 1/2 cup feta cheese in small bowl.
Place pizza crust on cookie sheet and spread mayonnaise mixture evenly on top.
Top with sun-dried tomatoes, olives and oregano. Bake until heated through and crisp, about 10 minutes.
Toss spinach, onion and 1 Tablespoon sun-dried tomato oil altogether.
Top hot pizza with spinach mixture and remaining 1/2 cup feta cheese.
Return to oven and bake about 2 minutes longer.

Thai Chicken Pizza

Ingredients

1 12-inch pre-baked Italian pizza crust
1/2 cup Thai peanut sauce (found in the Asian section of the grocery store)
2 Tablespoon peanut butter
2 cups shredded cooked chicken
3 thinly sliced green onions
1/2 cup chopped roasted peanuts
2 medium carrots, peeled and grated

Instructions

Adjust oven rack to lowest position and preheat oven to 450 degrees.
Place crust on cookie sheet. Mix peanut sauce and peanut butter. Spread 2/3 of the sauce over the pizza crust. Toss the remaining sauce with the chicken. Spread chicken over the crust.
Bake until the crust is crisp and golden, about 10 - 12 minutes.
Remove from oven and top with carrots, green onions and chopped peanuts.

Mexican Pizza

Ingredients

1 cup spicy refried beans
1 cup salsa - divided
1 12-inch prebaked Italian pizza crust
2 cups shredded mozzarella cheese
2 cup shredded Romaine lettuce
3 or 4 thinly sliced green onions
1/4 cup Ranch dressing
1/4 cup crumbled tortilla chips
Jalapeno pepper slices

Instructions

Adjust oven rack to lowest position and preheat oven to 450 degrees.
Mix beans and 1/2 cup salsa in medium bowl.
Place pizza crust on cookie sheet. Spread the bean mixture over the crust. Bake until warm and crispy, about 10 minutes.
Remove from oven and top with lettuce, green onions and jalapenos.
Dollop with remaining 1/2 cup of salsa. Drizzle Ranch dressing over the top. Top with chips and cheese. Return to oven and bake until cheese melts, about 3 minutes.

Artichoke and Turkey Pizza

Ingredients

One (16 ounce) prebaked Italian pizza crust (such as Bobli)
1/3 cup soft cream cheese with garlic and chives
1 1/2 cups cubed cooked turkey
1 (14 ounce) can  quartered artichoke hearts, drained and coarsely chopped
1 medium tomato, chopped
1/4 cup red or green pepper, chopped
1/2 cup crumbled feta cheese
1 cup mozzarella cheese, shredded

Instructions

Heat oven to 400 degrees.
Place pizza crust on ungreased cookie sheet.
Spread cream cheese evenly over crust to within 1/2 inch of edge. Top with remaining ingredients.
Bake for 10 - 13 minutes or until heated through and cheese is melted.

Mexican Tortilla Pizza

Great for lunch or a light meal.

Ingredients

4 large flour tortillas (10 inch diameter)
Cooking spray
1 cup medium spicy thick and chunky salsa
1 teaspoon cumin
2 Tablespoons fresh cilantro
1 can (15 ounces) black beans
1 can (4.5 ounces) green chilies, chopped
1 cup canned or frozen or fresh cooked corn kernels
1 1/2 cups shredded Mexican cheese mix

Instructions

Preheat oven to 450 degrees. Place the tortillas on two baking sheets. Spray tops of each with cooking spray. Bake for 4 minutes or until puffy.
Meanwhile, in medium sized bowl, stir together the salsa, cumin and cilantro. If the salsa has a lot of liquid in it, drain it in a sieve before using.
Drain and rinse the beans and green chilies in a colander.
 Add then to the bowl along with the corn. stir to combine.
Spoon the bean mixture on top of the tortillas, spreading in an even layer. Top each tortilla with cheese. Bake for 5 - 6 minutes or until cheese is melted and the edges are golden brown.

Thin Crust Pizza with Onions, Mushrooms and Ricotta

This dish is great as an appetizer or meat-free main dish.

Ingredients

Olive oil
1 small red onion, halved and thinly sliced
Pinch of sugar
1 teaspoon balsamic vinegar
2 large flour tortillas or sandwich wraps
1 cup shredded Asiago cheese
2/3 cup ricotta cheese
6 button, baby portabello or cremini mushrooms
Salt and pepper
Corn meal

Instructions

Place pizza stone on top of middle rack in oven. Heat oven to 450 degrees. Allow pizza stone to heat in oven at least 15 minutes before baking pizza.
Heat one Tablespoon olive oil in small saute pan on medium high heat. Add sliced onions and cook, stirring occasionally, until onions begin to soften. Add pinch of sugar and balsamic vinegar. Cook for a few minutes more until the onions are very soft and translucent. Remove from heat.
Sprinkle pizza stone with corn meal. Brush tortillas with olive oil. Sprinkle each tortilla with Asiago cheese. Add small spoonfuls of ricotta cheese, using about 1/3 cup per tortilla. Top with mushrooms, then onions. Sprinkle with salt and pepper. Place tortilla on pizza stone. Bake until crust is crisp, about 5 minutes.
Remove and cut with pizza cutter.

Raspberry-Chipotle Barbecue Chicken Pizza

This is barbecued chicken pizza with a kick! You can use homemade pizza dough (see recipe on this blog for homemade pizza) or use a tube of refrigerated pizza dough for a quick and easy way to make this pizza.

Ingredients

Pizza dough for one pizza
1/4 cup raspberry preserves
1/2 cup hickory-smoke flavored barbecue sauce
2 - 3 teaspoons chipotle in adobo sauce, chopped
1 1/2 cups cooked chopped chicken breast (I like to use rotisserie chicken)
1/2 medium red onion, sliced thin
1 1/2 cups mozzarella cheese, shredded
1/4 cup grated Parmesan cheese

Instructions

Heat oven to 425 degrees.
If using homemade pizza dough, follow instructions on this blog under Homemade Pizza.
If using a tube of refrigerated pizza dough, lightly spray a 13x9 inch pan with cooking spray and press dough to edges of pan.

In small bowl, mix preserves, barbecue sauce and chilies. Spread mixture evenly over dough to within 1/4 inch of edges. Top with chicken and onion. Then top with cheeses.
Bake 15 - 20  minutes or until cheese is melted and edges are golden brown.

Barbecued Chicken Pizza

This pizza can be made with a packaged baked pizza crust or with homemade pizza dough. Follow the directions below when using a baked crust.  If using a homemade crust, use the toppings listed here and follow the instructions under my recipe for homemade pizza.

Ingredients

1 (12 inch) baked pizza crust
1/2 cup barbecue sauce
9 ounces chicken, cooked and cut into bite size pieces
1 roasted red pepper, sliced
1/2 cup chopped red onion
1 1/2 cups Monterey Jack cheese

Instructions

Preheat oven to 400 degrees.
Line baking sheet with parchment paper.
Place pizza crust on baking sheet and spread evenly with barbecue sauce, leaving a 1/2-inch border around the edge.
Top with chicken, red pepper and onions.
Sprinkle cheese over all.
Bake for 15 minutes.

Homemade Pizza

Ingredients

1 1/2 cups warm water
1 package active dry yeast
3 1/2 cups bread flour or all-purpose flour
2 Tablespoons olive oil
2 teaspoons salt
1 teaspoon sugar
Cornmeal

Instructions

Sprinkle yeast over warm water and let sit for five minutes. Stir to dissolve completely.
Mix in olive oil, flour, salt and sugar. Remove from bowl and knead by hand until the dough is smooth and elastic. Add more flour if needed.
Place the ball of dough in a bowl that has been coated lightly with oil. Turn dough over in bowl so that it is coated on both sides with oil.
Cover with tea towel. Let it sit in a warm place (75-85 degrees) until it doubles in size (about two hours or longer - a longer rise will improve the flavor of the dough).
Or, you can heat the oven to 150 degrees and then turn off the oven. Let the oven cool until it is a little warm, then place the bowl of dough in the oven to rise.

To make pizza, place pizza stone on a rack in the lower third of the oven. Preheat oven to 450 degrees. Allow pizza stone to warm in 450 degree oven for one hour.

Remove cover from dough and punch it down. Divide dough in half. Form two round balls. Place each in its own bowl, cover and allow to rest for 10 minutes.

Prepare desired toppings.
Take one ball of dough and flatten it with your hands. Starting at center and working outwards, use your fingertips to press the dough to 1/2 inch thickness. Turn and stretch the dough to form pizza. Let the dough relax for five minutes and then continue to stretch it until it reaches the desired perimeter of 10 - 12 inches. Pinch up the edges if you want.

Brush the top of the pizza with olive oil to prevent it from getting soggy. Use your fingertips to press down and make dents along the surface of the dough to prevent bubbling. Let rest another five  minutes. Lightly sprinkle the pizza peel with cornmeal. Transfer one prepared flattened dough to the peel. Reshape the dough if needed. Do not load up the pizza with lots of toppings or it will not form a crisp crust.  One-third cup of tomato sauce is sufficient for one pizza.

Sprinkle cornmeal on the pizza stone in the oven. Gently shake the pizza peel to see if the pizza will slide off easily, It not, gently lift up the edges of the pizza and add more cornmeal. Slide the pizza off the peel and on to the baking stone in the oven. Bake until crust is browned and cheese is golden - about 10 - 15 minutes.

Makes two pizzas.

Sausage and Roasted Red Pepper Pizza

After a busy day, pizza is a quick answer for dinner.  Here is one I like.

Ingredients

12-inch pizza crust

1 Tablespoon olive oil

1 Tablespoon minced garlic

4 ounces chicken sausage or sausage of your choice, cut into thin slices

1/2 cup jarred roasted red pepper slices, drained and sliced

1/2 cup red onion slices

1 cup shredded mozzarella cheese

2 cup fresh baby spinach

Instructions

Preheat oven to 425F.

In small skillet coated with cooking spray, cook sausage until lightly browned and done.

Add spinach, stirring only until wilted.

Evenly spoon spinach mixture over crust and top with remaining ingredients. Bake 8 - 10 minutes or until cheese is melted and crust is done.

Roasted Mushroom and Shallot Pizza

If you really like the earthy flavor of mushrooms, you will love this pizza.

Ingredients

1/2 tub chive and onion cream cheese (4 ounces)
1 thin pizza crust
1 cup shredded mozzarella cheese
1 Tablespoon oregano
2 teaspoons olive oil
1/4 teaspoon salt
3/4 teaspoon black pepper
5 cloves garlic, minced
8 ounces baby portobello mushrooms, quartered
3.5 ounces shitake mushrooms, stems removed and quartered if large
6 ounces shallots, peeled and quartered, lengthwise

Instructions

Preheat oven to 450F.
Combine olive oil, salt, pepper and garlic in medium-size bowl. Add mushrooms and shallots and toss to coat.
Spread in a single layer on a rimmed baking sheet that has been coated with cooking spray.
Bake for 15 minutes.

Spread cream cheese on pizza crust.
Top with roasted mushroom-shallot mixture.
Top with mozzarella cheese.
Place pizza directly on oven rack and bake for 8 - 10 minutes or until crust is browned and cheese is melted.
Remove from oven, Top with oregano. Serve immediately.