Artichoke Chicken Pizza
1 thin pizza crust
1 cooked chicken breast sliced
1 medium onion
1/2 tsp of finely chopped rosemary
2 cloves of garlic minced
1/4 tsp of chilli flakes
2 tbsp of olive oil
1/3 cup of cream (half and half)
1/3 cup of chicken broth (water would work in a pinch)
1 tbsp of flour
zest of a lemon
2 artichokes cut into quarters (canned artcihokes well drained)
1 cup of mozzarella shredded
1/4 cup of grated parmesan
salt and pepper
italian parsley for garnish (optional)
Preheat the oven to 350.
Heat the olive oil in a pan over medium heat. Slice the onion in half and slice the halves thinly then add to the pan. Throw in some salt and pepper. Saute for about 3 - 4 min. Add the rosemary, garlic and chilli flakes and saute another 3 minutes. Add the flour and combine well. Turn the heat down a little and add the cream and broth. Stir well and when thickened, take off the heat and add the lemon zest. Taste test for salt.
Spread the sauce on the crust. Spread the chicken and artichokes evenly over the pizza. Top with the mozzarella and parmesan. Bake for 20 minutes then turn the oven to broil and broil, on high, for 5 minutes. Remove from the oven, top with parsley.
1 thin pizza crust
1 cooked chicken breast sliced
1 medium onion
1/2 tsp of finely chopped rosemary
2 cloves of garlic minced
1/4 tsp of chilli flakes
2 tbsp of olive oil
1/3 cup of cream (half and half)
1/3 cup of chicken broth (water would work in a pinch)
1 tbsp of flour
zest of a lemon
2 artichokes cut into quarters (canned artcihokes well drained)
1 cup of mozzarella shredded
1/4 cup of grated parmesan
salt and pepper
italian parsley for garnish (optional)
Preheat the oven to 350.
Heat the olive oil in a pan over medium heat. Slice the onion in half and slice the halves thinly then add to the pan. Throw in some salt and pepper. Saute for about 3 - 4 min. Add the rosemary, garlic and chilli flakes and saute another 3 minutes. Add the flour and combine well. Turn the heat down a little and add the cream and broth. Stir well and when thickened, take off the heat and add the lemon zest. Taste test for salt.
Spread the sauce on the crust. Spread the chicken and artichokes evenly over the pizza. Top with the mozzarella and parmesan. Bake for 20 minutes then turn the oven to broil and broil, on high, for 5 minutes. Remove from the oven, top with parsley.
Buffalo Chicken Pizza
1 chicken breast sliced (about 1/2 an inch)
1 pizza crust
1/3 cup of buffalo sauce (recipe follows)
2 tbsp of tomato paste
1 1/2 cups of mozzarella cheese grated
1/3 cup of diced red pepper
1/3 cup of sliced or diced red onion
1/3 cup of crumbled blue cheese
1 tbsp of olive oil
1 tbsp of frnks red hot sauce
Buffalo sauce:
1/2 cup of Franks red hot sauce
1 tbsp of molasses
2 tbsp of butter
I throw all the sauce ingredients into a pyrex measuring cup and microwave it for 40 sec. You could do it stovetop as well. With the leftover sauce, you can toss it with roasted cauliflower or with some leftover chicken.
Begin by heating a fry pan over medium heat and adding the olive oil. When hot add the sliced chicken breast. Spread it out in the pan so every piece makes contact with the pan. Let cook for 4 - 5 minutes, when you see a little colour then flip and cook the other side. Let cook for 3-4 minutes on the other side. Add the Frank's red hot sauce (1 tbsp) and toss. Remove from the heat and set aside. Try not to overcook the chicken because it will cook again on the pizza.
Preheat the oven to 375.
Mix the buffalo sauce and tomato paste together. Spread the sauce over the crust evenly. Layer the chicken, then the peppers and onions. Spread the mozzarella over the pizza. Crumble the blue cheese over the top. Bake for 25 minutes.
1 chicken breast sliced (about 1/2 an inch)
1 pizza crust
1/3 cup of buffalo sauce (recipe follows)
2 tbsp of tomato paste
1 1/2 cups of mozzarella cheese grated
1/3 cup of diced red pepper
1/3 cup of sliced or diced red onion
1/3 cup of crumbled blue cheese
1 tbsp of olive oil
1 tbsp of frnks red hot sauce
Buffalo sauce:
1/2 cup of Franks red hot sauce
1 tbsp of molasses
2 tbsp of butter
I throw all the sauce ingredients into a pyrex measuring cup and microwave it for 40 sec. You could do it stovetop as well. With the leftover sauce, you can toss it with roasted cauliflower or with some leftover chicken.
Begin by heating a fry pan over medium heat and adding the olive oil. When hot add the sliced chicken breast. Spread it out in the pan so every piece makes contact with the pan. Let cook for 4 - 5 minutes, when you see a little colour then flip and cook the other side. Let cook for 3-4 minutes on the other side. Add the Frank's red hot sauce (1 tbsp) and toss. Remove from the heat and set aside. Try not to overcook the chicken because it will cook again on the pizza.
Preheat the oven to 375.
Mix the buffalo sauce and tomato paste together. Spread the sauce over the crust evenly. Layer the chicken, then the peppers and onions. Spread the mozzarella over the pizza. Crumble the blue cheese over the top. Bake for 25 minutes.
Savoury Sausage Pizza
1 store bought pizza crust (I prefer thin)
6 - 8 mushrooms sliced
1 roasted red pepper chopped
3/4 cup of artichoke & asiago dip (most of the container)
1 feta/spinach chicken sausage (or other sausage of your choice) sliced
1 3/4 cups of grated mozzarella
2 tbsp of diced chives
Turn the oven on to 375. Spread the dip onto the crust. Spread your mushrooms and peppers evenly. Sprinkle the cheese over the toppings. Then place the sliced sausage on top. Bake for 25 minutes. Sprinkle with the chives before serving.
1 store bought pizza crust (I prefer thin)
6 - 8 mushrooms sliced
1 roasted red pepper chopped
3/4 cup of artichoke & asiago dip (most of the container)
1 feta/spinach chicken sausage (or other sausage of your choice) sliced
1 3/4 cups of grated mozzarella
2 tbsp of diced chives
Turn the oven on to 375. Spread the dip onto the crust. Spread your mushrooms and peppers evenly. Sprinkle the cheese over the toppings. Then place the sliced sausage on top. Bake for 25 minutes. Sprinkle with the chives before serving.
Sam's Pizza Sauce
2 large cans of crushed tomatoes (28oz)
1 cup of flour
1 1/2 tbsp salt
3 1/2 tbsp of black pepper
3 tbsp of oregano
Mix together before adding the rest of the ingredients to the pot.
6 onions blended well
3 - 4 green peppers blended well
1 bunch of celery blended well
1 small can of tomato paste
1 cup of water
3 tbsp of olive oil
3 tbsp of chicken bouillon
Mix everything well in your crockpot or large pot. In your crockpot cook on low for 8 hours (sidenote: I cooked it for 10 hours as well and I think it was even better), stirring every hour. If if you are cooking this on the stovetop, simmer on low for about 3 hours. We then let it cool and store it in ziploc bags and freeze it. Before you use it, we added a few tbsp of water as it is very thick . Another time I removed the sauce frozen from the ziploc, placed it in a large saucepan and slowly brought it back to life. When it first began to thaw, I removed some of the water that was in the bottom of the pot and it was a perfect consistency. Enjoy!
2 large cans of crushed tomatoes (28oz)
1 cup of flour
1 1/2 tbsp salt
3 1/2 tbsp of black pepper
3 tbsp of oregano
Mix together before adding the rest of the ingredients to the pot.
6 onions blended well
3 - 4 green peppers blended well
1 bunch of celery blended well
1 small can of tomato paste
1 cup of water
3 tbsp of olive oil
3 tbsp of chicken bouillon
Mix everything well in your crockpot or large pot. In your crockpot cook on low for 8 hours (sidenote: I cooked it for 10 hours as well and I think it was even better), stirring every hour. If if you are cooking this on the stovetop, simmer on low for about 3 hours. We then let it cool and store it in ziploc bags and freeze it. Before you use it, we added a few tbsp of water as it is very thick . Another time I removed the sauce frozen from the ziploc, placed it in a large saucepan and slowly brought it back to life. When it first began to thaw, I removed some of the water that was in the bottom of the pot and it was a perfect consistency. Enjoy!
Tasty Thai Pizza
1 premade pizza crust
1 package of ground turkey or chicken (450 gr) - you will have some left over
1 1/2 tbsp red curry paste
1 onion diced
2 cloves of garlic minced
1 cup of spinach (more if you like)
1 1/2 cups of grated mozzarella
1/4 cup of grated parmesan
the cream from the top of a can of coconut milk (about 1/2 cup)
1 cup of basil
salt to taste
1 tbsp of veg oil or coconut oil
sesame chilli oil (optional)
Begin by heating a frypan over medium heat. When hot, add the onion and garlic and saute for a few minutes. Add the ground turkey and break it into small pieces. Cook until the turkey is just done and add the paste and salt. Mix well and cook for another few minutes. Remove from heat. This can be made ahead of time and refrigerated.
Preheat oven to 350.
Open the can of coconut milk and spoon the cream found on the top onto the pizza crust. Spread the spinach over the crust then 1 cup of the mozzarella. Spread the turkey mixture evenly over the pizza (you will not use all of it) then top with the rest of the mozzarella and the parmesan. Bake for 25 minutes, your oven may be stronger and may only need 20 min. Top with tons of basil (because you can never have too much basil) and drizzle with sesame chilli oil.
1 premade pizza crust
1 package of ground turkey or chicken (450 gr) - you will have some left over
1 1/2 tbsp red curry paste
1 onion diced
2 cloves of garlic minced
1 cup of spinach (more if you like)
1 1/2 cups of grated mozzarella
1/4 cup of grated parmesan
the cream from the top of a can of coconut milk (about 1/2 cup)
1 cup of basil
salt to taste
1 tbsp of veg oil or coconut oil
sesame chilli oil (optional)
Begin by heating a frypan over medium heat. When hot, add the onion and garlic and saute for a few minutes. Add the ground turkey and break it into small pieces. Cook until the turkey is just done and add the paste and salt. Mix well and cook for another few minutes. Remove from heat. This can be made ahead of time and refrigerated.
Preheat oven to 350.
Open the can of coconut milk and spoon the cream found on the top onto the pizza crust. Spread the spinach over the crust then 1 cup of the mozzarella. Spread the turkey mixture evenly over the pizza (you will not use all of it) then top with the rest of the mozzarella and the parmesan. Bake for 25 minutes, your oven may be stronger and may only need 20 min. Top with tons of basil (because you can never have too much basil) and drizzle with sesame chilli oil.
Summer Veggie Pizza
1 pizza dough - enough for a 12 inch pizza
1 zucchini sliced length wise into thick slices
1 red or white onion sliced into thick slices
4 or 5 mushrooms
1 bell pepper cut into thirds
1/2 cup of basil pesto
1/2 cup of your favourite pizza sauce
1 1/2 cups of mozzarella cheese
1/2 small log of goat cheese
olive oil
salt and pepper
1/4 cup of chopped or torn basil
Prepare your veggies by tossing them in olive oil, salt and pepper. Grill them on a barbecue over a medium heat. They should get some nice colour on them but not be overdone, they should still have a little crunch (obviously not the mushrooms). Spread your pizza dough over your pizza pan. Mix your pesto and pizza sauce together and spread over the pizza dough. When the veggies are done on the barbecue, slice them into smaller pieces and spread evenly over the pizza. Cover with the mozzarella and then the place dobs of goat cheese around the pizza. Bake in a 400 oven for 20 minutes. If you are using a ready crust, set your oven to 350 and cook for 15 minutes. Top with fresh basil.
1 pizza dough - enough for a 12 inch pizza
1 zucchini sliced length wise into thick slices
1 red or white onion sliced into thick slices
4 or 5 mushrooms
1 bell pepper cut into thirds
1/2 cup of basil pesto
1/2 cup of your favourite pizza sauce
1 1/2 cups of mozzarella cheese
1/2 small log of goat cheese
olive oil
salt and pepper
1/4 cup of chopped or torn basil
Prepare your veggies by tossing them in olive oil, salt and pepper. Grill them on a barbecue over a medium heat. They should get some nice colour on them but not be overdone, they should still have a little crunch (obviously not the mushrooms). Spread your pizza dough over your pizza pan. Mix your pesto and pizza sauce together and spread over the pizza dough. When the veggies are done on the barbecue, slice them into smaller pieces and spread evenly over the pizza. Cover with the mozzarella and then the place dobs of goat cheese around the pizza. Bake in a 400 oven for 20 minutes. If you are using a ready crust, set your oven to 350 and cook for 15 minutes. Top with fresh basil.
Clam Pizza
1 can of baby clams
1 - 2 cloves of garlic minced
2 tbsp of olive oil
salt (I prefer course sea salt)
2 tbsp of Italian parsley
1 9inch pizza dough (I sometimes use naan bread or tortillas in a pinch)
1 1/2 cups of mozzarella cheese or marble
a few lemon slices
Brush the olive oil over the dough, then sprinkle the garlic and the salt evenly. Drain your clams well and spread over the pizza in an even layer. Top with your parsley and then your cheese. If using a dough, cook on 400 for about 20 minutes. If using naan or tortilla, cook on 350 for about 15 minutes. Serve with wedges of lemon.
1 can of baby clams
1 - 2 cloves of garlic minced
2 tbsp of olive oil
salt (I prefer course sea salt)
2 tbsp of Italian parsley
1 9inch pizza dough (I sometimes use naan bread or tortillas in a pinch)
1 1/2 cups of mozzarella cheese or marble
a few lemon slices
Brush the olive oil over the dough, then sprinkle the garlic and the salt evenly. Drain your clams well and spread over the pizza in an even layer. Top with your parsley and then your cheese. If using a dough, cook on 400 for about 20 minutes. If using naan or tortilla, cook on 350 for about 15 minutes. Serve with wedges of lemon.
Sun Dried Tomato and Shitake Mushroom Pizza
Medium size pizza dough
4 - 6 shitake mushrooms sliced
1/2 cup of sundried tomato pesto
4 - 5 cherry tomatoes halved
1 cup of shredded mozza
1 cup of aged cheddar (shredded or cubed)
1/4 cup of torn basil
Spread pesto on your dough and scatter mushrooms around evenly. Top with the mozza and cheddar and then your tomato halves. Bake in 400 degree oven for about 20 minutes. Top with basil when you take it out of the oven.
Spicy Green Pesto and Shrimp Pizza
medium size pizza dough
8 - 10 medium size raw shrimp
1/2 cup kale/basil pesto (a recipe from enVie - a Vegan cooking class)
1/2 red pepper chopped
1/2 red chilli thinly sliced
1 cup of mozza
1/2 cup shredded jalapeno monteray jack cheese
Spread pesto on your dough and evenly scatter shrimp. Top with the cheeses. Scatter the peppers and chilli slices. Bake for about 20 min at 400 degrees.
Medium size pizza dough
4 - 6 shitake mushrooms sliced
1/2 cup of sundried tomato pesto
4 - 5 cherry tomatoes halved
1 cup of shredded mozza
1 cup of aged cheddar (shredded or cubed)
1/4 cup of torn basil
Spread pesto on your dough and scatter mushrooms around evenly. Top with the mozza and cheddar and then your tomato halves. Bake in 400 degree oven for about 20 minutes. Top with basil when you take it out of the oven.
Spicy Green Pesto and Shrimp Pizza
medium size pizza dough
8 - 10 medium size raw shrimp
1/2 cup kale/basil pesto (a recipe from enVie - a Vegan cooking class)
1/2 red pepper chopped
1/2 red chilli thinly sliced
1 cup of mozza
1/2 cup shredded jalapeno monteray jack cheese
Spread pesto on your dough and evenly scatter shrimp. Top with the cheeses. Scatter the peppers and chilli slices. Bake for about 20 min at 400 degrees.