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Fruit Pizza

I’m not a big sweets fan, but I do love this recipe. It’s a hit at parties and people always ask me for the recipe. It’s the perfect balance of sweetness and freshness with a little crunch. I hope you love it as much as I do!

Fruit Pizza

Ingredients

  • 1 pkg (16.5 oz) refrigerated, slice-able sugar cookie dough *
  • 1 pkg (8 oz) cream cheese, room temperature
  • 1 c powdered sugar
  • 1 tsp vanilla extract
  • 1 lb. strawberries
  • 1 pint blueberries
  • Disposable aluminum rectangular or round pan

* If using a rectangular aluminum pan, you will need 1 1/2 packages of cookie dough. I used the left-over cookie dough to make cookies.

1. Heat oven to 375. PAM the disposable aluminum pan.

2. If using a rectangular pan, cut the cookie dough into 1/4 inch thick slices. You might also need an additional package of cookie dough. If using a round pan, cut the cookie dough into 1/2 inch thick slices. Place the cookie slices around the pan, just touching.

Fruit Pizza Step 1

Starting in one corner, gently press the cookie slices towards the edge of the pan, forming a slight lip. Continue around the remaining edges of the pan. Once the edges are complete, repeat with the remaining cookie slices until you have an even crust. Bake for 12-15 minutes or until lightly golden-brown.

Fruit Pizza Step 3

3. In a small mixing bowl, combine the cream cheese, powdered sugar, and vanilla. Using a hand mixing or standing mixer, beat until blended. Spread the cream cheese mixture evenly over the baked cookie crust.

4. Rinse off the blue berries and strawberries. Slice the strawberries into thin, 1/4 inch thick slices. If you want to use the design I used in these images, separate the strawberry edges from the inner slices. Begin with the outside edges of the pan. Line the outer edges of the strawberries along the edges of the pan. For the inner lines, use the inner slices of the strawberries. As you can see in the image below, each line of strawberries alternate directions. Once your design is complete, create a border with the blueberries.

Fruit Pizza

Based off of the recipe found at Kraft Recipes.

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Posted by on May 27, 2015 in Pizza, Sweets

 

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Puff Pastry White Pizza

Makes 4-6 servings. This recipe would work great as an appetizer at a party. You could cut the sheets into smaller pieces prior to adding the toppings to make bite size pizzas or cut into smaller pieces after baking.

I paired this recipe with Simple Seasoned Brussels Sprouts.

Ingredients

  • 1 puff pastry sheet (I use Pepperidge Farm)
  • 2 oz cream cheese (I use reduced fat)
  • 1/2 cup milk (I use fat free)
  • 1 cup baby spinach, packed
  • 1 head of garlic
  • 8 oz package of John Soules Grilled Chicken Breast Strips or 1 chicken breast
  • 4 oz baby bella mushrooms
  • Oregano
  • Sweet Basil
Puff Pastry White Pizza

1. Unwrap the puff pastry sheet and set on an elevated surface to thaw. I place the folded sheet on top of the stove. I have an older gas powered stove, so the elevated grills work well for thawing. You can also place the sheet on top of a bowl. Whatever you use, just make sure air can circulate above and below to speed up the thawing process.

2. Preheat the oven to 400. Remove the garlic cloves from the head. Cut off both ends of each clove and remove the skin. Place naked garlic cloves in the middle of a piece of foil. Wrap the garlic up. Bake for 20 minutes.

3. In a small sauce pan, cook the cream cheese over low-medium heat until melted but still chunky. Add 1 tbsp milk and whisk until the milk is dissolved. Repeat until all milk is incorporated. If you add the milk to quickly, the cream cheese will not dissolve and the result will be a chunky unappealing looking sauce. Cook until the sauce begins to thicken, about 7 minutes. Remove from heat. Chop the garlic into small pieces. Add to the sauce.

4. I try to keep at least one package of John Soules chicken on hand for those times that I don’t want to mess with thawing and cooking chicken. If you’re using John Soules, pour the chicken onto a plate and microwave for 2 minutes. Remove and cut into small, dime-sized pieces.

If you’re using a chicken breast, lightly salt the chicken and cook over medium-high heat until cooked throughout, about 5 minutes per side. Remove from heat and cut into small, dime-sized pieces.

5. Wash the mushrooms and remove the stems. Slice thinly then cut into dime-sized pieces. Remove the stems from the spinach. Stack a few spinach leaves then roll into small cylinder. Slice the spinach into 1/4 inch wide strips. Repeat with the remaining spinach.

Puff Pastry White Pizza

6. The sheet should have been folded into thirds, so use those lines to break into three even rectangles. Spoon about 1/4 cup of sauce onto each strip and spread evenly. If you have extra sauce, distribute evenly. Sprinkle oregano and basil over the sauce. Add the strips of spinach, chicken, and mushrooms. Top with grated parmesan and another sprinkling of oregano and basil.

7. Bake for 15 minutes.

Enjoy!

Puff Pastry White Pizza

Recipe created by Me! : D

 
 

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Rustic Chicken and Herb White Pizza

Ingredients

  • 1 pkg Betty Crocker Pizza Crust Mix (or your favorite pizza dough)
  • 1 tbsp butter
  • 2 garlic cloves, minced, or 1 tsp garlic paste
  • 2 tbsp flour
  • 1 cup milk (I use fat free)
  • 1/2 cup grated parmesan cheese
  • 1 cup shredded 2% mozzarella
  • 3 chicken breasts
  • 3 cups spinach leaves, packed
  • 8 oz baby bella mushrooms
  • Salt
  • Garlic powder
  • Ground thyme
  • Italian seasoning
Rustic Chicken and Herb White Pizza

*Note: If you’d like to add another layer of flavor: remove the ends and the shell from a few cloves of garlic and wrap in foil. Bake for 30 minutes at 425. Remove from the foil then mince. Sprinkle over the sauce.

1. Prepare dough as directed – do not cook – then press into a round pizza pan. Preheat oven to 450.

2. In a small sauce pan, melt the butter. If you’re using minced garlic, add the garlic now and cook for 30 seconds, then stir in the flour. If you’re using garlic paste, stir in the flour first, and then add the garlic paste. Stir with a whisk until combined.

Add 1 tbsp of milk and whisk until combined. Repeat with another tbsp and whisk. Slowly pour in the rest of the milk, constantly stirring with the whisk. Raise heat to medium-high and cook until thick, about 10 minutes, stirring every minute or so. Remove from heat and stir in the parmesan cheese.

3. Trim the chicken. Lightly season both sides with salt, garlic powder, and ground thyme then rub in the seasonings. Preheat a George Foreman or grab a large medium skillet. Cook the chicken for 3 minutes in the George Foreman or 5-7 minutes per side over medium-high heat. Remove to a cutting board when cooked throughout. While warm, cut the chicken into 1/4 inch slices, then into 1/4 inch chunks.

4. Gently wash the mushrooms, remove the stems and set aside. Slice the mushrooms into 1/4 inch slices then into pieces about the 1/4 inch wide slivers. Slice the stems into 1/4 inch wide circles, then cut in half.

Place the mushrooms in a medium skillet – if you cooked the chicken in a skillet, use the same skillet – season with salt, garlic powder, and ground thyme, and cook over medium heat for 5-7 minutes or until brown and juices have been released. Pour off the juice and save for later.

5. Remove the stems from the spinach. Stack a few laves, roll them up, then slice into thin ribbons – this technique is called chiffonade.

6. Since your sauce has been sitting while you cooked the chicken and mushrooms, it’s probably thickened up a lot. If it has, stir in the mushroom juice 1 tbsp at a time until you’ve reached your desired consistency. The mushrooms juice adds depth to the sauce and gives it a rustic taste.

7. Starting in the middle of the dough, spread the white sauce over the pizza dough leaving a 1/2 inch boarder around the edge. Sprinkle the sauce with Italian seasoning*. Top with the chopped chicken, mushrooms, spinach, and mozzarella cheese.

8. Bake 10 – 15 minutes or until crust is golden and cheese has melted.

Enjoy!

Rustic Chicken and Herb White Pizza

Based off of the recipe found on Foodie Misadventures

 
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Posted by on February 17, 2014 in Chicken, Pizza

 

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Spaghetti Squash “Pizza Dough” (Medifast)

Makes 1 large pizza or 14 mini pizzas.

Spaghetti Squash Pizza Dough

Ingredients

  • 1 medium spaghetti squash (or whatever you have left over)
  • 1/3 c Egg Beaters
  • 1/4 c 2% shredded mozzarella cheese
  • 1/2 tsp garlic paste or 2 cloves of minced garlic
  • 1/2 tsp Italian seasoning
  • 1/2 tsp salt
  • 1/2 c chopped mushrooms (optional)

1. Heat oven to 400. Line a pizza pan with parchment paper – you must do this!

2. If you do not have leftover spaghetti squash, poke several holes in a spaghetti squash, place on a microwaveable plate, microwave for 5 minutes, turn the squash over, then cook for 5 more minutes. Remove from microwave and let it cool.

3. Once the squash is cool to the touch, cut it in half lengthwise and use a fork to remove the seeds and tough center parts. Once seeds are removed, drag a fork down through the flesh of the squash. Repeat until you have shredded both halves — you should have quite a large pile of squash. Some spaghetti squashes contain a lot of liquid. If yours does, use a strainer to remove most of the liquid – you may have to squish the squash against the sides of the strainer.

4. In a large bowl, mix all ingredients. Your mixture should not have liquid standing in the bottom of the bowl. If it does, drain some of it off. Pour your mixture into the middle of the parchment lined pizza pan and spread it out with a spoon. Your crust should be no more than 1/2 inch thick. For a fun twist, make several mini pizzas 3-4 inches wide!

5. The original recipe says to bake for 12 – 15 minutes, but mine took about 25-30 minutes. I recommend baking in increments of 7 minutes and removing the dough when it appears dry and golden around the edges and along the top. If you are doing mini pizzas, flip the pizzas over once the dough appears set, about 15-20 minutes, then cook for 7 more minute.

Spaghetti Squash Pizza

Top with your favorite sauce, cheese, meat and veggies. I made mine half pesto with chicken and mushrooms and half tomato sauce with turkey sausage and mushrooms. Both were very delicious! If you’d like the specifics on the toppings I used, don’t hesitate to ask!

Recipe based off of the recipe created by Jo and Sue

 
 

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Chicken, Mushroom, and Pesto “Pizza” (Medifast)

This recipe uses cauliflower to make the pizza crust instead of regular pizza dough. For the recipe for my cauliflower dough, go to https://sprinkleofhappiness.wordpress.com/2013/02/24/cauliflower-pizza-dough/. I put the sauce and toppings on my crusts right after the crusts come out of the oven, so the oven is already heated to 350 and the crusts are still on the cookie sheets. This recipe makes enough sauce and toppings for 2 pizzas.

Chicken Mushroom Pesto "Pizza"

Ingredients for Pesto Sauce

(Makes 1/2 cup)

  • 1 tsp basil paste
  • 1/2 cup parsley, finely chopped
  • 1/4 cup Parmesan cheese, grated
  • 1 clove of garlic, finely chopped
  • 1/2 teaspoon lemon juice
  • 1/2 tsp olive oil
  • Dash of salt and pepper

Ingredients for Toppings

  • 1/4 cup of pesto sauce (ingredients listed above, recipe listed below)
  • 8 oz fresh baby bella mushrooms, diced
  • 3 chicken breasts, cut into small cubes
  • 1 teaspoon dried sweet basil
  • 1/2 teaspoon garlic powder
  • 1/2 cup Reduced Fat 2% Mozzarella cheese
  • 1 clove of garlic, finely chopped

1.Combine all of the pesto sauce ingredients into a small mixing bowl and mix well or place all ingredients into a food processor and blend until well mixed.

2.Add the mushrooms and garlic to a medium skillet. Lightly season with salt. Cook over medium heat until mushrooms are tender, about 5 minutes.

3.In a large skillet, add the diced chicken breast and top with the dried sweet basil and garlic powder. Cook the chicken over medium-high heat until they are cooked through, about 10 minutes, flipping the chicken half way.

4. Divide the pesto sauce into 2 even parts. Spread 1/2 of the mixture onto each pre-baked pizza crust.

5. Divide the mushrooms, chicken, and cheese into two equal parts. Top the pesto sauce with the mushrooms, followed by the chicken, and finally the mozzarella cheese. If desired, sprinkle some Italian seasoning on top of the cheese.

6. Place the pizzas back in the oven and cook for 5 minutes, or until cheese is melted.

Recipe created by Me : D

 
 

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Cauliflower Pizza Dough (Medifast)

Serving size is one pizza crust about the size of a dinner plate, minus the rim. You can make several batches and cook them at the same time and freeze some for later use. You could also make several small circles and make mini pizzas.

Cauliflower Crust
Cauliflower Pizza Crust Seasoned

Ingredients

  • 1 cup or 100 grams grated raw cauliflower (I used a food processor and it works like a charm. Perfect consistency in 5 seconds)
  • 1/4 cup egg beaters
  • 1/4 cup Reduced Fat 2% Mozzarella cheese

1. Heat oven to 350. Line a cookie sheet with parchment paper and spray parchment paper lightly with PAM.

2. Combine all ingredients in a small mixing bowl until well blended.

The circular pizza crust featured above has no extra ingredients. The square pizza dough has 1 teaspoon of garlic powder, 1 teaspoon of Italian seasoning, and a pinch of salt added. I prefer the seasoned dough better, but that’s just me. Feel free to spice it up with whatever you like.

3. Pour the cauliflower mixture onto the parchment paper. Use the back of a spoon to spread the mixture into a circle roughly the size of a dinner place without the rim.

I found that the thicker the crust, the better it holds up to toppings. Aim for a thickness between 1/4 and 1/2 an inch. I prefer 1/2 an inch, but again, that’s just me. 1/4 of a inch may not hold up depending on the toppings you choose.

4.Bake for 15 minutes, then remove the crust from the oven and use a spatula (or 2) to flip the crust. If you notice that the crust is still doughy or too flimsy to flip, put it back in the oven, cook for another 5 minutes, then attempt to flip it. If cooked properly, the underside of the crust will now have grill marks.

5. Place the now flipped crust back into the oven and cook for 10 more minutes.

6. Remove the crust from the oven. Add the sauce and toppings you desire, and pop it back into the oven for 5 – 10 minutes.

Recipe found at Sandy’s Kitchen

 
 

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