It’s been a while since I’ve added any recipes to the site. That’s not because we haven’t discovered amazingly delicious recipes–almost every week we’ve found something that’s a “keeper”! Mostly, finding time to post is challenging, and with so many sites with great recipes, I always seem to find enough new recipes that we are don’t repeat too many recipes–when we do, it’s easier to just look back at a few weeks’ menus and pick to best ones.
But I have a few photos from some recent meals and this Chicken Pot Pie Skillet Pizza from Cooking Light was so good we’ve already done it a couple of times.
Chicken Potpie Skillet Pizza
A delicious mashup of chicken pot pie and pizza. Makes two pizzas.
- 2 Tbs Olive oil divided
- 1 Onion chopped
- Handful of baby carrots cut into matchsticks, about 1 cup
- 2-3 Stalks celery chopped
- 1 Cup Frozen peas thawed
- 3 Tbsp Flour
- 2 cup Chicken stock
- Pizza dough for 2 pizzas
- 2 Chicken breasts diced
- 2 Cups shredded mozzarella cheese
- 1/2 tsp Dried thyme
- 1/4 tsp black pepper
- Cooking spray
Place 12in cast-iron skillet in oven and preheat to 450˚F
Heat another skillet on stove with 1 tsp oil
Sautée onions for 2 min
Add the Chicken and sautée
Add carrots, celery and peas, sautée for another couple of minutes
Remove veggies to a plate
Add 1 Tbs oil to skillet and add flour, stirring for 30 seconds
Add the chicken stock and bring to boil stirring often
Cook until sauce thickens, about 3 minutes
Split the Dough in 2 pieces
Roll the pizza dough out to fit the bottom and sides of the skillet in the oven.
Take the preheated skillet out of the oven and spray with cooking spray
Place 1 of the dough rounds in it covering the bottom and going up the sides.
Bake the dough for about 5 minutes
Add 1/2 the veggie and chicken mixture to the cooked pizza dough
Pour 1/2 the sauce over the toppings
Top with 1 cup cheese and sprinkle with thyme and grating of paper
Change the oven to broil and broil for a couple of minutes until the cheese is melted and browned.
Remove from oven and slide the pizza out of the pan
Allow to cool while you cook the second pizza
Slice and eat!
We’ve made some delicious Saag Paneer in the past few months, and we make a lot of pizza, so when TheKitchn, one of my favorite blogs, had a recipe for Saag Paneer Pizza, I knew we had to try it. I am sure it would be great on Naan, but we just put it on our regular pizza dough and cooked it on the pizza stone. It was delicious!
Saag Paneer Pizza
Delicious Indian food meets pizza
- 2 9 oz Packages frozen spinach thawed
- 2 Tbs Olive oil
- 1 Yellow onion finely chopped
- 1 Clove garlic finely chopped
- 1 tsp grated fresh ginger
- 2 tsp garam masala
- 1/4 tsp black pepper
- 1/3 cup Heavy cream
- 1 Tbs lemon juice
- 1 recipe pizza dough--fr 2 medium pizzas
- 2-4 cups shredded mozzarella cheese--we like it cheesy!
Put pizza stone in the oven and preheat to 450.
Thaw the spinach and squeeze out the excess water.
Heat the oil in a skillet over medium heat
Add the onion and cook, stirring occasionally, until softened, about 5 minutes.
Add the garlic and ginger and cook about 30 seconds.
Add the garam masala and pepper and cook about 30 seconds.
Add the spinach cook, stirring occasionally, until heated through cooking off any moisture from the spinach
Remove from heat, add cream and lemon juice.
Stir to mix.
Divide the pizza in two and roll out.
Divide the spinach mixture between the pizzas, spread out
Top with cheese
Bake one at a time for about 10 minutes or until the cheese is melted and browned.
Cool 5-10 min, slice and serve
Looks like we’ve been on a pizza kick lately–I posted the Arugula pizza last week and now this. I’ll get to some other recipes in a bit, but it is always fun playing with new ways of making a classic like pizza. I opted not to use our purple sweet potatoes for this recipe, though I suppose that could work too…
I adapted this from this recipe at TwoPeasAndTheirPod.com.
Sweet Potato Kale Pizza
Sweet potato kale pizza with rosemary and red onion
- Recipe of pizza dough
- 1 Large sweet potato sliced into 1/4 in rounds
- 1 Red onion sliced
- 1 Tbs Olive Oil
- 2 Cups Shredded mozzarella cheese
- 2 Cups Kale leaves stem removed and chopped into pieces
- 1 Tbs Balsamic vinegar
- 1 tsp dried Rosemary
Preheat the oven to 400 F, if you have a pizza stone put it in now
Toss the sweet potatoes and onion slices with olive oil
Spread on a baking dish
Bake for about 20 minutes
Raise the oven to 500F.
Roll out the pizza dough
Brush with a little olive oil
Spread 1/2 (about 1 cup) of the cheese on the crust
Top with the roasted potatoes and onions
Toss the kale with balsamic vinegar
Put the kale on the pizza
Top with the rest of the cheese
Bake for 10-15 minutes or until crust is golden and cheese begins to brown.
One of the things everyone says about getting a CSA share is that it forces you to find new ways of using vegetables you may never have used in the first place. Sometimes this can be a good thing. One of the items we seem to be getting a lot of is arugula. We’ve used arugula in various ways before, but mostly in salads of various forms. With a recent batch of arugula, I looked around on some of my standby sites and found this Lemon Arugula Pizza on TwoPeasAndTheirPod.com. The original recipe calls for squirting lemon juice over the pizza, which was the plan, but when it came out of the oven we forgot…by the time I realized, the pizza was gone…might add it next time, but delicious without it.
We typically use the no-knead pizza dough recipe in Mark Bittman’s Food Matters Cook Book, which is adapted from Jim Lahey’s recipes like this one. This time we forgot to make the dough an grabbed one from a local pizza place that sells dough.
The pizza was excellent and even the kids who often balk at the spiciness of arugula ate it all up.
- A pizza dough see description for no-knead options we normally use, or grab one somewhere
- 1 Tbs Olive oil
- 6 oz Grated mozzarella cheese
- 1/2 Cup Shredded Parmesan cheese plus some to sprinkle on top
- 2 Cups Arugula
- A grinding of pepper
Preheat the oven to 450
Roll out the dough
Spread the olive oil across the pizza with a brush or your hands
Top with mozzarella and parmesan cheese
Place the pizza in the oven
Bake for 12-15 minutes or until pizza crust is golden and cheese is melted
Remove the pizza from the oven
Top with arugula
Season with a grinding of black pepper
Sprinkle with additional parmesan cheese
Slice and serve
I found this recipe on Once Upon a Cutting Board a while ago and have made it twice already. The first time I made it, I was looking for a potluck dish and had the ingredients on hand. But since I didn’t want to deal with transporting a pizza to a potluck, I rolled out the dough, cut circles out and lined muffin tins with the dough. I added topping and baked. They were a real hit at the party! It was so good that we decided to make for dinner as regular pizzas.
Sweet Potato, Caramelized Onion and BBQ Cheddar Pizza
- 2 Medium sweet potatoes peeled and diced into about ½-inch pieces
- 2 Large sweet onions peeled, halved and sliced
- 1/2 teaspoon sugar
- 2 Tbs Olive oil
- Ground pepper
- 1 ball of pizza dough or 4 pieces of whole wheat naan bread
- 4-6 Tbs BBQ sauce
- 1 Cup Shredded Cheddar Cheese
Preheat the oven to 375--if you are using a pizza stone, put that in now.
Dice the sweet potatoes and toss with about 1 Tbs of olive oil.
Spread on a baking sheet and roast for 20-30 minutes or until nicely browned.
While that is cooking, heat the other Tbs of olive oil in a pan and sauté the onions on medium heat stirring occasionally for 15 minutes.
Add a grinding of pepper and the sugar.
Continue sautéing for another 15-20 minutes. The onions should be deeply browned.
Once the potatoes are cooked, remove from the oven and bump the temp up to 450 or so to cook the pizza.
Combine the sweet potatoes, onions and BBS sauce in a bowl and mix. If you are mixing muffins, add about half of the cheddar cheese here too.
For pizzas, roll out the dough, top with the onions and potatoes. Top with cheese and bake.
For muffins, roll out the dough, cut rounds big enough to line the muffin cups, and put the dough in the cups. Add the onions and potatoes, top with remaining cheddar and bake.
This recipe from Taste of Home was quick and delicious. We even gave in to the kids requests and let them have the leftovers for lunch the next day where they were the envy of the cafeteria. I made a pie crust from scratch rather than use the canned crescent rolls–doesn’t take that long. We also upped the spinach and pepperoni a bit. Definitely a keeper!
Pepperoni Spinach Quiche
For the crust
- 11/2 cups flour we typically use white whole wheat flour
- 6-8 Tbs butter
- 8-10 Tbs ice water with some lemon juice
For the filling
- 1 Red pepper chopped
- 1 Tbs Olive oil
- 1 Clove garlic minced
- 5 Eggs lightly beaten
- 1/2 Cup Shredded mozzarella cheese
- 1 Package Frozen chopped spinach thawed and squeezed dry
- 1/2 Cup Pepperoni slices cut in half
- 1/4 Cup half-and-half cream
- 2 Tbs Parmesan cheese
- 1 Tbs Fresh parsley minced
- 1 Tbs Fresh basil minced or 1 tsp dried basil
- A grind or two of black pepper
For the Pie crust
Cut the butter into the flour
Add the ice water--add about 6Tbs at first and then mix and add more as needed to form a nice dough.
Roll out the crust on a floured surface
Place into a quiche pan
For the filling
In a skillet, sauté the red pepper in oil until tender.
Add garlic; cook 1 minute longer.
In a small bowl, combine the remaining ingredients
Stir in red pepper mixture.
Pour into crust.
Bake at 375° for 25-30 minutes or until a knife inserted near the center comes out clean.
Let stand for 5 minutes before cutting.
Seems like we’ve been using a lot of bacon as of late, but at least according to this, undoubtedly unbiased, source, bacon is actually healthy for you! OK, maybe not really healthy, but it is really good and, in moderation, can it really be that unhealthy?
The original recipe called for cream soaked mozzarella, but that seemed a bit excessive. All I’ve got to say is, there were no leftovers!
Pizza with zucchini, bacon and mozzarella
Pizza with grated zucchini, bacon and mozzarella cheese
- Pizza dough
- 2 Zucchinis grated
- 8 oz Bacon cooked and broken into pieces
- 8 oz Mozzarella cheese
- 1-2 Tbs Olive oil
Preheat the oven to 425
Roll out the pizza dough
Bruch with olive oil
Spread the zucchini over the pizza
Top with cheese and then bacon
Bake for 8-10 minutes, or until the cheese begins to brown
We get Fine Cooking, and when it arrives in the mail, it’s always fun to flip through the pages and read about food and pick recipes to try out. We do end up using many of the recipes, though probably not as often as we should…Then there are a few that we use all the time, over and over again…I think I’ve about memorized the Cream Scone recipe we’ve made it so many times! The pizza dough recipe from a recent edition looks like it will become another standby…we’ve already made it twice and it is really good. A couple of weeks ago, I was looking for a pizza topping and ran across A Zesty Bite’s Butternut Squash Pizza. We ended up using a red sauce, and it’s really good.
Butternut Squash Pizza
- Pizza dough
- Spaghetti sauce or pizza sauce or pesto
- Butternut squash, diced and roasted
- Cubed ham
- Goat cheese
Make the pizza dough ahead of time. The recipe calls for at least 3 hours in the fridge (so 5 hrs total), but we’ve had really tasty dough leaving it in the fridge for 2 days. Take the dough out and let it warm up for a half hour or so before rolling it out into pizzas.
Dice and roast the butternut squash (450 for 20-30 min).
Preheat the oven with a pizza stone in it to 450-500.
Spread the sauce on the pizza, top with butternut squash, ham and goat cheese. Bake until nice and brown.
We make pizzas at home quite a bit, though tend to stick with the standard toppings–pepperoni, olives, mushrooms, etc. I was looking for something a bit different and ran across this recipe at Real Simple for sweet potato pizza with onions. We added a few dollops of ricotta cheese since we had some left over from the quiche we made earlier in the week. For the crust we used a recipe from TFMCB: No-work mostly whole wheat pizza dough. We did make a backup pizza for the kids, but the sweet potato one was eaten up!