Chicken Potpie Skillet Pizza

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, adapted from Cooking Light
A delicious mashup of chicken pot pie and pizza. Makes two pizzas.
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Main Course
Cuisine Pizza
Servings 6 -8 servings


  • 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!



Saag Paneer Pizza

SaagPaneerPizzaWe’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, adapted from
Delicious Indian food meets pizza
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main
Cuisine Pizza
Servings 6


  • 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


Sweet Potato Kale Pizza

Sweet potato kale pizzaLooks 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

Sweet Potato Kale Pizza
Sweet potato kale pizza with rosemary and red onion
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Course Pizza
Servings 4


  • 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.


Arugula Pizza

Arugula PizzaOne 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 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.

Arugula Pizza
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Pizza
Servings 4


  • 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



Sweet Potato, Caramelized Onion and BBQ Cheddar Pizza

Sweet Potato, Caramelized Onion PizzaI 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, adapted from Once Upon A Cutting Board
Delicious pizzas
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Main dish
Cuisine Pizza
Servings 4 -6


  • 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.


Pepperoni Spinach Quiche

Pepperoni Spinach QuicheThis 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 modified from Taste of Home
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Main
Servings 6


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


  • Preheat the oven to 375˚.

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.


Pizza with zucchini, bacon and mozzarella

Pizza with zucchini, bacon and mozzarellaSeems 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 adapted from Drizzle & Dip
Pizza with grated zucchini, bacon and mozzarella cheese
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Course Main
Cuisine Pizza
Servings 4


  • 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


Butternut squash pizza

Butternut squash pizzaWe 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.




Sweet potato pizza with onion

Sweet potato pizzaWe 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!