because what is life without good food?

Pizza

Hummus Havarti Harvest Pizza

Hummus Havarti Harvest Pizza

I woke up early this morning. There is a chill in the air. It is cool enough to open the windows and to sit on the patio and have a cup of tea. The fresh air smells so wonderful after the stale air conditioned air I’ve been breathing all summer.

There are tomatoes on my little potted tomato plants! Not a lot of them, but enough to give me a little of that wonderful juicy fresh garden tomato taste that you just can’t get from a store. I feel grateful for these beautiful little plants and the pollinators who visited my porch to help create this plump red fruit. I love the soft fuzziness of the vines and the lively fresh tomato scent on my fingers after I touch them.

Tomatoes on the vine

It’s Friday. We will be seeing my parents tomorrow. I feel happy and content.

I made this pizza for lunch the other day. It is such a good pizza to make this time of year when the harvest starts coming in. If I have just a few cherry tomatoes, then I like to use them on pizza to really highlight their pretty color and juicy flavor.

Hummus Havarti Harvest Pizza

Hummus Havarti Harvest Pizza

The smoked Havarti cheese was a gift from Dofino cheese. It is a creamy, soft, smoky cheese that goes so wonderfully on so many things. I’m not giving amounts here because I was making a little individual-sized pizza, but you can easily scale it up to make a full-size pizza for your family.

  • Pizza crust (I used my Zucchini Asiago Whole Wheat Flatbread)
  • Hummus
  • Smoked Havarti cheese, shredded
  • Fresh cherry tomatoes, halved
  • Chopped cucumber
  • Avocado, pitted, peeled, chopped
  • Fresh dill, snipped (or a sprinkle of dried dill would do in a pinch)

Heat the flatbread briefly in the oven at 425, then spread with a thick layer of hummus. Top with the shredded Havarti cheese and the halved cherry tomatoes and then pop it the oven to bake until the cheese is melted and bubbly. Add a tumble of fresh cucumber and  avocado, then sprinkle with dill and enjoy!

Hummus Havarti Harvest Pizza

This recipe was shared at Katherine Martinelli’s Tomato BloghopFoodie Friends FridayFit & Fabulous FridaysScrumptious Sunday and Weekend Potluck.


Pesto Shrimp Mini-Pizzas

with fresh grape tomatoes, goat cheese & pinons

Pesto Shrimp Mini Pizzas with Goat Cheese & Pinons

If I had to choose one favorite pizza topping, this would be it. Shrimp, pesto, and goat cheese with fresh tomato and pinons are such an elegant combination of flavors, and if you have pizza crusts (or english muffins!) and pesto on hand, they are so quick and simple to put together.

I made these little mini-pizza crusts for the party last weekend, but we didn’t actually eat them at the party. I served some to my friends at the “after-the-party” party, though, and they were very well received. And now my daughter is loving having the little mini-crusts on hand. I’ve made her mini-pizzas for dinner a couple times this week already. I think this mini pizza craze might become a regular thing at my house. They are even better than the individual-sized crusts I normally make because they’re minis! Small, bite-sized food is just so fun.

When the basil is rampant, I make pesto & freeze it so I always have some on hand. I pretty much always have some pizza crusts in the freezer too.

Pesto Shrimp Mini Pizzas with Grape Tomatoes, Goat Cheese & Pinons

Pesto Shrimp Mini Pizzas with Grape Tomatoes, Goat Cheese & Pinons

The great thing about these pizzas is you can pre-make everything and keep it in the freezer, so you can have little gourmet pizzas on the table in no time.

  • Pre-made mini pizza crusts (recipe below) or English muffins … or a regular-sized pizza crust if you want to make this as a bigger pizza. You could certainly do this as a grilled pizza too …
  • Pesto (my pesto recipe is here)
  • Crumbled goat cheese
  • Frozen, pre-cooked shrimp, thawed
  • Fresh cherry or grape tomatoes, halved
  • Pinons (pine nuts)

Spread the pizza crusts with pesto and crumbled goat cheese. Top with lots of shrimp and mini tomato halves. Sprinkle with pinons. Bake at 400 for about 10 – 12 minutes or until the nuts are toasted and light brown and the pizzas are good and hot.

Pesto Shrimp Mini Pizzas with Tomato, Goat Cheese, and Pinons

Beer Pizza Crusts

  • 1 cup beer (I used Leinenkugel Sunset Wheat this time)
  • 2 tablespoons olive oil
  • 2 tablespoons sugar
  • 1 teaspoon salt
  • 1 1/2 cups bread flour
  • 1 cup unbleached white whole wheat flour
  • 2 1/4 teaspoons yeast
  • 2 teaspoons Italian Seasoning
  • 1/4 teaspoon garlic powder

Put all ingredients into the bread machine and put it on the dough setting. When the dough is done, divide it into 24 balls of roughly equal size. I did this by cutting the dough in half, then cutting each one in half again, then each piece into three and then cutting each of those into half. Use cornmeal on your work surface to keep the balls from sticking. Shape each ball into a disc shape, set on a flat pizza peel or cutting board dusted with cornmeal, cover with a towel and let rest about 5 – 10 minutes. Then gently stretch each one into a slightly larger disc, cover and let rest until they have risen to the desired size. Bake at 425 for about 10 minutes or until a light golden brown in color. You can throw them in a bag and freeze them at this point and pull them out as needed for snacks or dinner.

This recipe was featured at Carrie’s Experimental Kitchen Seafood Frenzy Fridays.

This recipe was shared at Thursday’s TreasuresTastetastic Thursday, KM’s Seafood BloghopFoodie Fridays, and Manic Monday.


Peach Berry Prosciutto Pesto Pizza

with Gorgonzola, Mozzarella & Havarti Cheeses

Peach Berry Prosciutto Pesto Pizza

My friends told me about this Peach Pizza they’ve been making that they just LOVE … so of course I had to try it. Last night the crazy wind we’ve been having finally died down enough to light up the grill so my daughter and I decided we should grill up some pizza.

Peach Berry Prosciutto Pesto Pizza

Peach Berry Prosciutto Pesto Pizza

Adapted from Eating Well

  • Pizza dough (I included my recipe below)

Toppings (per individual-sized pizza)

  • 1/4 cup of Gorgonzola cheese crumbles
  • 1/4 cup of shredded Havarti cheese
  • 1/3 cup Mozzarella cheese
  • 1 fresh peach (or nectarine), sliced
  • Thinly sliced sweet onion
  • A couple tablespoons of pesto (store-bought or homemade … my recipe for pesto is here)
  • 1 thin slice of prosciutto, torn into pieces
  • A small handful of berries (I used mulberries, but I think blueberries would be beautiful with this too)
  • 1 – 2 Tablespoons pinons (pine nuts)

For garnish/topping after cooking:

  • Balsamic vinegar
  • Fresh basil leaves

Directions:

  1. Prepare the pizza dough and light up the grill.
  2. Mix the cheeses together in a bowl and prepare/gather the rest of the toppings and place them close to the grill so you’re ready to top the pizza crust as soon as the first side is cooked.
  3. If you’re using a charcoal grill, arrange the coals and make a hot spot for the pizza crusts to cook. I piled the coals up on one side of the grill, leaving the other side empty to make a cooler spot for the toppings to melt. (On a gas grill, turn one area up to high and another on low.)
  4. Slide one of the prepared crusts onto the hot side of the grill, cover and let cook for 5-10 minutes, checking it periodically. (I was busy with other stuff and charred the bottom a little … oops! Shhh … don’t tell anyone, maybe they won’t notice …)
  5. Once the crust is browned on the bottom, using a spatula, flip the crust over onto the cool side of the grill so the “raw” side is down. Spread the crust with pesto, sprinkle with most of the cheese, arrange the other toppings on there, then add a bit more cheese on top.
  6. Cover and let cook another 5 – 10 minutes or until the cheese is melted. Remove from the grill (slide it onto a pizza pan or cutting board), sprinkle with some fresh basil leaves and a little drizzle of balsamic vinegar (if you like), cut into slices and enjoy!

Peach Berry Prosciutto Pesto Pizza

Italian Tomato Pizza Crust

Using tomato juice as the liquid gives the crusts a beautiful orange color.

  • 1 cup tomato juice
  • 2 tablespoons olive oil
  • 2 tablespoons sugar
  • 1 teaspoon salt
  • 1 1/2 cups bread flour
  • 1 cup unbleached white whole wheat flour
  • 2 1/4 teaspoons yeast
  • 2 teaspoons Italian Seasoning
  • 1/4 teaspoon garlic powder

Put all ingredients into the bread machine and put it on the dough setting. When the dough is done, divide it into four balls. Shape each ball into a disc shape, cover with a towel and let rest about 5 – 10 minutes. On a clean, flat surface sprinkled with cornmeal, roll out the dough for your crust with a rolling pin. Cover the crusts with a towel until you’re ready to cook them.

This recipe was shared at Newlyweds Recipe Linky, Cast Party Wednesday, Thursday’s Treasures and Tastetastic Thursday.


Wild Mushroom Grilled Pizza

Wild Mushroom Grilled Pizza

The last time I grilled pizza, I decided to do a simple wild mushroom ‘za. Just cuz I had some wild shrooms from my wonderful dad. Have I mentioned how much he spoils me? I am so so very lucky …

The mushrooms were fantastic, but really the best part about this pizza was the crust. The crust had such a wonderful flavor, probably because I used the liquid from cooking up the morel mushrooms along with some tomato juice for the liquid in the dough. Morel mushrooms are full of moisture. When you cook them up, the moisture releases and you end up with a sort of soupy mushroom mixture. You can keep cooking to reduce the juice, or you can save that delicious mushroom juice for soup … or pizza crust. I made two pizzas with this crust: this mushroom one for me, and a cheese one for my daughter. I still had some dough left, so I let it rise while I was cooking the pizzas, then baked it up as “flatbread” … my son gobbled those up in no time.

Wild Mushroom Grilled Pizza

Wild Mushroom Grilled Pizza

  • Pizza dough
  • Wild mushrooms (I used morels & shelf mushrooms, but others will work as well)
  • 1 teaspoon olive oil
  • 2 cloves of garlic, peeled and chopped fine
  • Red Robin Seasoning (or your favorite seasoned salt)
  • Your favorite pizza or pasta sauce
  • Mozzarella or Italian blend of cheeses
  • Fresh chives, garlic scapes, snipped, & fresh basil leaves

Heat a frying pan to medium high heat. Add the olive oil and swirl about in the pan, then add the mushrooms and garlic and sautee for a few minutes. Season to taste with Red Robin seasoning. If the mushrooms get dry, add some white wine and cover for a couple minutes till the mushrooms are soft and moist. Pour off any excess mushroom juice (or wine) to use in your pizza crust.

Make the dough for the pizza crust (see recipe below).

When the dough is ready, light up the coals on the grill, and when they are hot, pile the coals up on one side of the grill, leaving the other side empty to make a not-as-hot spot for the toppings to melt. (If you are using a gas grill, heat up one area to very hot and a lower heat area for melting the cheese.)

Arrange your mushrooms and cheese right next to the grill so you’re ready to top the pizza when the crust is ready.

Put the grate on the grill, and place a crust on the grill over the hot coals, cover and let it cook for 5-10 minutes, checking it periodically. The crust should start to bubble up a little and get brown on the bottom. Once it is nicely browned on the bottom, flip it over onto the cooler side of the grill, add the toppings and cover the grill again till the cheese is melted. (For some more pics showing how to grill pizza, see my Grilled Thai Chicken Pizza post.)

Top the pizza with chives, scapes and fresh basil, cut and enjoy!

Italian Mushroom Tomato Pizza Crust

  • 1 cup liquid (I used about 1/4 cup juice from cooking the mushrooms, 1/2 cup tomato juice, and filled the rest of the cup with water)
  • 2 tablespoons olive oil
  • 2 tablespoons sugar
  • 1 teaspoon salt
  • 1 1/2 cups bread flour
  • 1 cup unbleached white whole wheat flour
  • 2 1/4 teaspoons yeast
  • 2 teaspoons Italian Seasoning
  • 1/4 teaspoon garlic powder

Put all ingredients into the bread machine and put it on the dough setting. When the dough is done, divide it into four balls. Shape each ball into a disc shape, cover with a towel and let rest about 5 – 10 minutes. On a clean, flat surface sprinkled with cornmeal, roll out the dough for your crust with a rolling pin. Cover and let rest until the grill is ready and you have all your ingredients prepped and ready. The trick to grilling pizza is to have all the toppings ready to add to the pizza quickly as soon as you flip the dough over.

Wild Mushroom Grilled Pizza

This recipe was shared at Weekend Potluck, Totally Tasty Tuesdays, and Thursday’s Treasures.


Pesto Salmon Pizza with Capers & Feta

Pesto Salmon Pizza with Capers & Feta Cheese

I’m guest blogging over at Nutri-Savvy today! Lauren challenged me to create a recipe with a set of unusual ingredients for her Mix it Up Mondays. The list included salmon, capers, tomatoes, kale, and feta … that sounded to me like it would make a perfect pizza!

And it did.

Pop over to Nutri-Savvy for the recipe.

Pesto Salmon Pizza with Capers & Feta Cheese

This recipe was shared at Mealtime Mondays.


Italian Garlic Pizza Crusts

Boboli Style Pizza Crust

This is another one of those recipes I’ve been making for years. It’s a Boboli-style pizza crust that is delicious plain … or topped with just about anything you like to put on a pizza. My son loves to eat this garlicky Italian “flatbread” plain, with no toppings. Sometimes my daughter and I will slice one into wedges and dip it in olive oil. I like to have a few in the freezer ready to top whenever we need a quick meal. This time I made them for my daughter’s birthday party. We thought the girls would enjoy making their own pizzas. It was a great hit, and so fun to see what each girl put on her pizza. One girl took a big sniff of the crust, exclaimed she could eat a whole one just like this, and took a few bites out of it before she put the toppings on her pizza. It was really cute.

Here’s the party setup with all the toppings set out. There’s just one problem with this setup: not enough meat. I use so many vegies on my pizzas and just a tiny bit of meat, I forget how much meat other people like on their pizza. We ran out of sausage and pepperoni. (Luckily I had some more in the freezer!)

Pizza Party

Italian Garlic (Boboli-Style) Pizza Crust

Adapted from Food.com. Makes 3 normal-size crusts or 6 individual-size crusts.

  • 2 cloves garlic, peeled & chopped fine
  • 2 Tablespoons freshly grated parmesan cheese
  • 1 teaspoon sea salt
  • 1 Tablespoon sugar
  • 3 cups bread flour
  • 1 1/2 cups whole wheat flour
  • 2 teaspoons Italian seasoning
  • 3 teaspoons active dry yeast
  • 1 1/2 cups water (plus extra if needed)
  • 3 tablespoons olive oil

Directions:

  1. Put the ingredients in the bread machine in the order listed. (It doesn’t have to be in exact order, just make sure to bury the garlic under the flour.)
  2. Put the bread machine on the dough setting and press start. A few minutes after starting, check the dough. If it’s not sticking together properly, add a little extra water, a tablespoon at a time, until the dough starts to form into a ball.
  3. When the dough cycle is complete, divide the dough into several equal parts. I’m making individual crusts for a teenage birthday party, so I divided mine into 6 parts. This makes a pretty good-sized individual crust. For smaller ones, divide into 8 pieces. For normal-sized pizza, divide into 3 parts.
  4. Shape each piece of dough into a disc shape, cover and let rest for a few minutes.
  5. One at a time (keeping the rest of the pieces covered) on a clean surface dusted with cornmeal, with a rolling pin, roll each piece of the dough into a circle. Mine turned out to be about 8 inches in diameter.
  6. If you have a pizza stone, set each round on a flat surface dusted with cornmeal that will allow you to easily slide the crust onto the stone. I used the back of my cookie sheets and a couple cutting boards. If not, put the pizza crusts on cookie sheets or pizza pans. Spray the crusts with cooking spray, cover with a clean kitchen towel and let rise until the crusts are as thick as you want them. I wasn’t sure how thick the girls would want their crusts so I went for a medium rise; I think it took about 30 minutes.
  7. Preheat the oven to 425, prick the crusts with a fork to keep them from puffing up in awkward spots, and bake until the crusts are golden brown. You can put these crusts in a bag and freeze them for future meals. They will keep well for a month or two.

Boboli Style Pizza Crust

This recipe was shared at Totally Tasty TuesdaysFrugal Days, Sustainable Ways, Thursday’s Treasures, and Katherine Martinelli’s Bread Bloghop.


Black Bean, Corn & Avocado Confetti Pizza

Black Bean, Corn and Avocado Fiesta Pizza

Yesterday was another dance competition day. Dance competition days are always SO busy … I’m surprised I had time to do anything with food. But I did! While my daughter was getting ready, I had a little time to make myself some lunch. I pulled out a pizza crust from the freezer (one of my sunflower rosemary flatbreads) and started topping it. I went a little crazy with the toppings, but it was fun. And filling. And delicious. A fiesta on a pizza. I had to stop in the middle of it to go help my girl with her hair. Then I had to get my sewing machine out to fix the strap on her costume. But somehow I managed to get my belly happy and full before we left, and that was good.

I even found time to make lunch and a little food care package for my daughter to eat at the competition … they never seem to have any healthy food at dance competitions. I packed her a PB&J on a fresh bun, a package of strawberries and an apple … it was a VERY good thing to have along. Everyone else was eating greasy, over-salted popcorn, donuts, candy, soda and brownies — or fast food they ran out and bought. Some of these dancers were there for over 12 hours. Next time we decided we need to bring a cooler full of food so our kids have something good to eat.

Black Bean, Corn and Avocado Confetti Pizza

Black Bean, Corn & Avocado Confetti Pizza

Makes one individual-sized pizza. If you want a bigger pizza, double the ‘sauce’

  • 1 oz. light cream cheese
  • 1/4 of a ripe avocado
  • 1 1/2 tablespoons of salsa
  • 1 pizza crust
  • Black beans, cooked
  • Corn, cooked
  • Red onions, thinly sliced
  • Finely chopped jalapeno (or bell pepper, chopped, if you don’t want it so spicy)
  • Chopped fresh tomato
  • Goat cheese crumbles
  • A few slices of sharp cheddar cheese
  • Slices of avocado
  • Green onions, snipped

Directions:

  1. In a small bowl, smash the avocado with a fork, then mix with the cream cheese and salsa. Spread it all over the pizza crust. If you have any left, use it as a dip with corn chips (oh SO good … Or you could just make extra for dip).
  2. Top with black beans, corn, red onions, jalapeno and tomato.
  3. Dot the pizza with goat cheese crumbles, then add bits of cheddar cheese here and there.
  4. Bake (on a pizza stone, if you have one) at 450 for about 10 – 15 minutes or until the pizza is nice and hot all the way through and the cheddar cheese is melted.
  5. Top with slices of avocado and green onion … and cilantro, if you have it. I didn’t. I wanted some, but they were all out at the store.

Black Bean, Corn and Avocado Confetti Pizza

This recipe was shared at Everyday Mom’s Meals, Talent Show TuesdaysThursday’s Treasures and Recipe of the Week-Secret Ingredient: CornKatherine Martinelli’s Bean Blog Hop and Cinco de Mayo Fiesta.


Cajun Shrimp & Sausage Jambalaya Pizza

Post #5 of 5 in my Five Favorite Things for my Five Thousand Foodie Friends series …

Cajun Shrimp & Andouille Sausage Jambalaya Pizza

#1 was salad. #2 was dip. #3 was bread. and #4 was chocolate. #5 is PIZZA! on the grill. Because grilling is fun. And pizza on the grill is double fun.

I made my daughter a plain cheese one and she ate the WHOLE thing. Holey moley girl! I think she’s going through a growth spurt again because I could only eat about half of mine. She eats like crazy when she’s growing.

Cajun Shrimp & Andouille Sausage Jambalaya Pizza

First I got the dough started in the bread machine. I used my beer pizza dough, the same one I used in the thai chicken pizza. Recipe for the crust is here.

Then I got to work on the sauce.

Homemade Pizza / Pasta Sauce, Two Ways

  • 2 small onions
  • 8 cloves of garlic
  • 1 Tablespoon of extra virgin olive oil
  • 1/4 cup of red wine (I used Pinot Noir)
  • 1 quart of canned tomatoes
  • 1 cup chopped roasted eggplant (I know what you’re thinking: Eggplant? Trust me … it thickens the sauce and gives it a nice buttery taste. Spray with cooking spray or brush with olive oil and roast in the oven at 400 for about 5 – 10 minutes or until it’s soft. Use the tender little ones if you can find them. If you have a big one, peel it first before you roast it. I had some that I froze last summer so I used that.)
For the Italian version:
  • 2 teaspoons Italian seasoning
  • Salt & pepper & fresh herbs to taste (I didn’t use anything but the Italian seasoning and my daughter said it was delicious just like that!)
For the Cajun version:
  • 2 – 4 teaspoons Cajun seasoning (to your taste)
  • Fresh basil & oregano
  • 1/4 teaspoon smoked paprika
  • 1/4 teaspoon cayenne pepper (optional)
  • Salt & pepper to taste

Directions:

Peel the onion and garlic, chop the onion into large hunks and put in a food processor or handi chopper with the garlic to chop it finely. (Or chop it the old fashioned way, with a knife.)

Heat the olive oil in a large skillet pan over medium heat, then add the onion and garlic and sautee for about 5 – 10 minutes until the onion is very soft and starting to sweeten/caramelize. Add the wine and cook until the liquid from the wine has mostly evaporated.

Add the tomatoes and eggplant and cook over medium heat, stirring frequently, for about 30 minutes, or until the liquid from the tomatoes has cooked down and the sauce is getting to be about the consistency of a tomato sauce. You don’t have to stand over it stirring the whole time, but you do want to make sure you stir it fairly often.

Homemade tomato eggplant pizza / pasta sauce

Put the sauce into a blender and blend till smooth. It will turn out this lovely orangey red color.

Homemade tomato eggplant pizza / pasta sauce

Now you have a choice. You can make one or both of the sauces. I divided mine up in half so I could make my daughter her Italian cheese pizza and me my spicy Cajun one.

So for the Italian sauce, I added Italian seasoning and asked my girl to taste it. She said it was perfect just like that (and I agreed).

For the cajun version, I added cajun seasoning, some fresh basil and oregano, some smoked paprika, and then just to kick it up a little more, some cayenne and a bit of salt.

Now it’s time to assemble the ‘za!

Cajun Shrimp & Andouille Sausage Jambalaya Pizza

  • Pizza crust, pre-made or fresh (I used my beer pizza crust and made this on the grill … see this grilled thai pizza post for the crust recipe and grilling instructions)
  • Tiny shrimps … I thawed some frozen ones
  • Andouille sausage, sliced thin
  • Bell pepper, chopped (or sliced)
  • Red onion, sliced or chopped
  • Jalapeno pepper, sliced (optional … if you haven’t noticed, I’m a bit of a pepper-head … I like things VERY spicy)
  • Smoked gouda cheese, shredded
  • Italian blend of shredded cheese
  • Oregano leaves, for garnish … I think some chopped green onions would go well on top too.

Slather the crust with the cajun sauce, then sprinkle with the toppings and top with cheese. Cook the pizza in the oven or the grill till the cheese is melted and bubbly, then top with fresh oregano leaves and … it’s time to EAT!

Cajun Shrimp and Andouille Sausage Pizza

I’m thinking some of this Cajun Lemonade from La Belle Cuisine would be fabulous with this spicy pizza …

This recipe was shared at Successful SaturdayTrick or Treat Tuesdays, and Midweek Fiesta.


Grilled Thai Chicken Pizza

Grilled Thai Chicken Pizza

This recipe was inspired by ChinDeep’s grilled Thai Chicken Pizza, except I used the Super Simple Spicy Thai Peanut Sauce (recipe here) and a Beer Pizza Crust (recipe below).

For the chicken: I marinaded chicken breasts in a mixture of half yogurt/half buttermilk seasoned with a little garlic powder and Red Robin seasoning. I rinsed the marinade off of one of them and brushed it with barbecue sauce for my daughter. Then I grilled them. The yogurt/buttermilk marinade was awesome! It made the chicken so nice and tender and moist.

While the chicken breasts were cooking, I assembled all my pizza ingredients and rolled out the dough, covering it with a towel. Melissa tells me the trick to grilled pizza is to have all the toppings ready to go, so I assembled them all and arranged them right next to the grill.

Have your pizza toppings ready to go ...

Once the chicken was partly done, I removed them so I could rearrange the coals and make a hot spot for the pizza crusts to cook. I piled the coals up on one side of the grill, leaving the other side empty to make a cooler spot for the toppings to melt.

Piling the coals up on one side of the grill to make a hotspot

Then I put the grate back on, along with the chicken, leaving a spot right over the hot hot coals to make the pizza. I placed a crust on the grill over the hot coals, covered and let it cook for 5-10 minutes, checking it periodically.

Grilling Pizza: set the crust on the "hot" side of the grill to cook

It started to bubble up a little and get brown on the bottom, then I flipped it over onto the cool side of the grill, added the toppings and covered the grill again till the cheese was melted.

The first one was my daughter’s pizza: simple cheese pizza, with barbecue chicken.

My Daughter's Dinner: Barbecue Chicken and Grilled Cheese Pizza

The second pizza was my Thai pizza. For this one, once I flipped the crust over onto the cool side of the grill, I slathered it with the spicy thai peanut sauce, then topped with thin slices of the grilled chicken, green onions, carrots, red onions, sunflower seeds and cheese. Then I covered the grill and let the pizza cook till the cheese was melted.

Grilled Thai Chicken Pizza

I pulled it off the grill and sprinkled with cilantro and sat down with my sweet daughter and had dinner on the patio.

Heaven!

Grilled Thai Chicken Pizza

Beer Pizza Crust

  • 1 cup beer (I used Leinenkugel Fireside Nut Brown Ale)
  • 2 tablespoons olive oil
  • 2 tablespoons sugar
  • 1 teaspoon salt
  • 1 1/2 cups bread flour
  • 1 cup unbleached white whole wheat flour
  • 2 1/4 teaspoons yeast
  • 2 teaspoons Italian Seasoning
  • 1/4 teaspoon garlic powder

Put all ingredients into the bread machine and put it on the dough setting. When the dough is done, divide it into four balls. Shape each ball into a disc shape, cover with a towel and let rest about 5 – 10 minutes. On a clean, flat surface sprinkled with cornmeal, roll out the dough for your crust with a rolling pin. Wrap any extra balls of dough you aren’t going to use with plastic wrap (or put them in a ziploc) and stick them in the freezer. When you’re ready to use them, let the balls of dough thaw out on the counter for about an hour. I’m told they will keep for up to a month.

This recipe was shared at Strut your Stuff Saturday, South Asian BlogHop and Gooseberry Patch Trip Around the World.


Garlic Ranch Rosemary Potato Pizza with Goat Cheese

Garlic Ranch Rosemary Potato Pizza

There’s a local pub in town that serves Mashed Potato Pizza. It’s my favorite pizza ever. I have tried to duplicate it SO many times … and while I’ve come close, it’s just not the same when I try to duplicate it. So this time I decided I’m not going to try to re-create someone else’s potato pizza … I’m just going to make one of my own.

Duh! That was SO much better! For all those messages I post on facebook about “just be yourself”, you think I would have learned by now … I think this would be even prettier with purple potatoes … I think I may have to do this pizza again, in purple.

Garlic Ranch Rosemary Potato Pizza with Goat Cheese

Garlic Ranch Rosemary Potato Pizza with Goat Cheese

  • 1 – 3 yukon gold potatoes, sliced thin (I was making an individual pizza, so just one potato)
  • 1 tablespoon olive oil
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon granulated garlic
  • Red Robin Seasoning (recipe here … or use your favorite seasoned salt)
  • 1 thin pizza crust (I used my Sunflower Rosemary Flatbread)
  • Some Skinny Garlic Basil Buttermilk Ranch Dip (recipe here)
  • Goat cheese, crumbled
  • Fresh rosemary leaves
  • Sliced green onion (optional)

Directions:

  1. Slice your potatoes thin. If you have a mandolin or fancy shmancy potato slicer, that would work just perfect here!
  2. Preheat the oven to 350 F. In a small bowl, mix the olive oil, onion powder and granulated garlic. Lightly brush both sides of the potato slices with the olive oil, sprinkle them with Red Robin Seasoning (or your favorite seasoned salt) and grind a bit of pepper over them and set them on a baking tray sprayed with cooking spray. Bake for 10 minutes and flip the slices, then bake for 5 more minutes on the other side or until the potatoes are tender. If your slices are thinner than mine, it might not take as long … watch them!
  3. While the potatoes are cooking, whip up your garlic basil buttermilk ranch dip and spread it all over your crust. Serve the rest of the dip with vegies to tide over your hungry crowd while you’re finishing up the pizza.
  4. Turn the oven up to 425 F.
  5. Arrange the potato slices in a spiral pattern on the pizza crust and top with goat cheese crumbles and rosemary leaves.
  6. Bake on a pizza stone for about 10 minutes or until the goat cheese gets puffy and just a tiny bit browned on top.

Garlic Ranch Rosemary Potato Pizza with Goat Cheese

This recipe was shared at Totally Tasty TuesdaysCast Party Wednesday Midweek FiestaTastetastic/It’s a Keeper ThursdaysFit & Fabulous Fridays Weekend Potluck, and Midnight Maniac Meatless Mondays.


Sunflower Rosemary Flatbread / Pizza Crust

Rosemary Sunflower Pizza Crust

Over the weekend, I was looking around for a new pizza crust recipe and I stumbled across this handsome one. The thing that initially attracted me to him was the beer. It’s hard for me to resist a good beer … mmm … a nice nut brown ale. I was a little disappointed there wasn’t much left for me to drink. But I got over it soon enough. I mean, how could you stay mad at something that looks and smells (and tastes!) this good?

Sunflower Rosemary Flatbread

Sunflower Rosemary Flatbread (or Pizza Crust)

Adapted from Allrecipes.com. You can eat this as a flatbread or use it for pizza crust. I cut the dough into four pieces to make smaller flatbreads I could freeze, then pull out for fast meals when I’m in a hurry. It’s so easy to whip up a funky pizza on the spot when you have a good flatbread in the freezer.

  • 1 cup beer (I used Leinenkugel Fireside Nut Brown Ale)
  • 2 tablespoons olive oil
  • 2 tablespoons sugar
  • 1 teaspoon salt
  • 1 1/2 cups bread flour
  • 1 cup unbleached white whole wheat flour
  • 2 1/4 teaspoons yeast
  • 1/2 tablespoon of fresh rosemary, chopped fine
  • 1/4 cup sunflower seeds

Directions:

  1. Put all the ingredients except the sunflower seeds in the bread machine and start it on the dough setting.
  2. About 30 minutes into the cycle, when the machine beeps at you to add the “extra” ingredients, throw in the sunflower seeds. If you forget, don’t worry. Just knead them in just before you roll out the dough.
  3. When the dough is ready, take it out and cut it into the desired number of flatbreads you want. I did four, which made for nice individual-sized pizza crusts. If you want bigger pizza crusts, cut it into two pieces. Shape each piece into a disc. Cover the dough and let it rest for 5- 10 minutes.
  4. Flatten each disc with your hands to make a slightly larger disc. Cover and let rest another 10 minutes. Preheat the oven to 425 degrees and put your pizza stone in to get good and hot (if you have one … if you don’t,  you can bake your flatbreads on a baking or pizza pan).
  5. Dust your rolling surface with cornmeal, and use a rolling pin to roll each disc into a flat circle about 1/4 inch thick. Set each flatbread on a cornmeal-dusted pan or pizza peel once it is rolled out. At this point, you have a choice. If you want thick, fluffy flatbreads, spray the dough with cooking spray, cover with a clean dry kitchen towel and let the dough rise until it is the desired thickness. Or, for a thin crust, start cooking them as soon as they are rolled out. I made mine on the thin side, although by the time I got the fourth one in the oven, it was getting a little on the thick side.
  6. Slide one crust at a time onto your hot pizza stone in the oven and bake at 425 for about 10 minutes or until the crust is a nice golden brown color.  If they start to get puffy spots while they’re cooking, poke them with a fork to burst the bubbles.
  7. You can eat these as flatbread, with olive oil or a pizza sauce for dipping, or top them with your favorite pizza toppings. I used one for a potato pizza and froze these three for later. You’ll be seeing them again soon, I’m sure.

Sunflower Rosemary Flatbread

This recipe was shared at Midnight Maniac Meatless Mondays.


Rainbow Teriyaki Chicken Pizza

Teriyaki Chicken Pizza with Broccoli, Cucumber, Carrot, & Red Onion

Leftover Teriyaki chicken is fantabulous on pizza … especially when you add a medley of colorful vegetables and a sprinkle of fresh cilantro.

All these colorful veggies kinda reminds me of a rainbow … and something a good friend said to me not so long ago when I was feeling down:

“To find your rainbow, you have to have rain. After the rain there is Beauty and a promise of riches … in every aspect. You had a shower … and when that rainbow begins to grow … you will know.”

~ Debi from Recipes for my Boys

I have such wise, wonderful friends.

Rainbow Teriyaki Chicken Pizza with Broccoli, Cucumber, Red Onion, Carrot and fresh Cilantro

Rainbow Teriyaki Chicken Pizza

Of course you can adjust the vegies to whatever you prefer. This is just what I happened to have on hand …

  • 1 pizza crust (I make my own with part whole wheat flour/part white, pre-bake them till light brown, then freeze for later …)
  • Teriyaki chicken, heated, sliced and diced into small hunks (here’s my recipe for Teriyaki chicken)
  • Teriyaki sauce
  • Carrot, cut into thin slivers
  • Broccoli, steamed till crisp-tender
  • Red onion slices
  • Cucumber, sliced
  • Shredded mozzarella and a bit of cheddar cheese (for color!)
  • Fresh cilantro leaves

Directions:

Take your pizza crust and spread it with a light coat of teriyaki sauce, then cover it with hunks of teriyaki chicken. Arrange the carrot slivers randomly over the chicken.

making Rainbow Teriyaki Chicken Pizza

Now arrange the pieces of cucumber, red onions, and broccoli about on the pizza, then cover with mozzarella, adding a few sprinkles of cheddar on top.

Bake at 425 for about 10 – 15 minutes or until the cheese is melted and bubbly and everything is nice and hot. Sprinkle the top of the pizza with cilantro leaves just before serving.

Rainbow Teriyaki Chicken Pizza with Broccoli, Cucumber, Carrot, & Red Onion

This recipe was shared at Everyday Mom’s Church Supper, Weekend Potluck, Cast Party Wednesday, Old Fashioned Recipe ExchangeThese Chicks Cooked Recipe Swap, Foodie Friday, and Fit and Fabulous Fridays.


“Got the Blues” Beefy Mushroom Pizza

My Beefy Mushroom Pizza's Got the Blues

I know my pizza doesn’t look very blue … but it is. The cheery colors are misleading … down deep, it is blue. Meaty. Creamy. Blue cheese intense.

I feel blue today too. It’s one of  those nagging, something-is-bothering-me-but-I-don’t-quite-know-what-it-is kinda feelings. The kind where you wonder what the heck you are so worried about … because really my life is so good. Oh yes, there are issues to deal with. Always there are those little curve balls life throws at you. But nothing major. Nothing really worth stewing about.

Most days I tend to focus on the pluses. Smell the roses. Watch the beauty of the world around me. Feel the warmth of the sun on my face. Enjoy the company of my children and my friends.

But once in a while you gotta grumble. Roar. Sing the blues. I know it’s temporary but when these kind of blues come around, I need to embrace the feeling and go with it.

Tomorrow I will (probably) be sunshine again. Today I am blue.

A good bluesy pizza is so awesome for these kinds of days … and a little wine … and yeah, I’m playing some blues too.

Blue Cheese Beef & Mushroom Pizza

“Got the Blues” Beefy Mushroom Pizza

Ingredients:

  • Your favorite pizza crust (I pulled one of my homemade crusts from the freezer)
  • Bluesy Autumn Pizza Spread (Recipe below–includes blue cheese, asiago, parmesan, cream cheese, and squash)
  • Cooked roast beef, venison, or steak, warmed and sliced or shredded (I used the meat from my French Dips, but feel free to use whatever meat you have on hand — or leave off the meat and just enjoy the cheese & mushroom sensation)
  • Mushrooms, sliced (Chardonnay mushrooms go well on this pizza too)
  • Bell pepper, chopped
  • Onion, chopped
  • Shredded Italian Blend of Cheeses
  • Blue cheese crumbles
  • Fresh tomatoes or cherry tomatoes, chopped
  • Just a few fresh basil leaves (if you have them)

Directions:

  1. If your pizza crust is frozen, warm it just a bit in the oven.
  2. Spread the warmed crust with a layer of the Bluesy Autumn Pizza Spread.
  3. Top with the rest of the ingredients. I started with meat, mushrooms, onion, bell pepper, then added the cheeses and topped it with the tomatoes, a few more bell peppers and onions.
  4. Bake at 400 degrees F. for 10 – 15 minutes or until the cheese on top is good and melty and bubbly.
  5. Sprinkle with basil leaves if you have some.

Blue cheese, beef, & mushroom pizza

Bluesy Autumn Pizza Spread

I took the cheesy mixture I used on my Spinach & Mushroom Grilled Cheese sandwich and mixed it with an equal amount of cooked cushaw (we THINK that’s what it is anyway!) squash. I think you could use butternut squash, cushaw, acorn, or pumpkin … each would give it a little different flavor, but they would all be goooood.)

This cheese mixture is the same one used in my Spinach & Mushroom Grilled Cheese Sandwich.

  • 3 oz. light cream cheese
  • 1 – 2 T.  freshly grated asiago cheese
  • 1 – 2 T. freshly grated parmesan cheese
  • 1 – 2 T. blue cheese crumbles

Mix the above ingredients until well blended.

  • Cooked squash or canned pumpkin

Once you have the cheese mixture made, take a bit of the cheesy mixture — just 2-3 tablespoons–and mix it with an equal amount of cooked squash or canned pumpkin. Save the rest of the cheese mixture for sandwiches or crackers.

"Got the Blues" Blue Cheese, Mushroom, Beefy Pizza

Even though I don’t feel like warm connections today, this is part of my series of 31 Days of Warmer Connections. Every day in October, I am blogging about connections through food. I still love you all. I just need a moment to myself today …

This recipe was shared at Miz Helen’s Full Plate Thursdays and Recipe of the Week: Superbowl Snacks.


Wild Taco Pizza with Goat Cheese & Herbs

Taco Pizza with Goat Cheese, Cilantro, Parsley and Oregano

I just made the best taco pizza I have ever tasted. This one goes completely over the top. The picture is a little wild and messy I  know … my herbs were all over the place. But that is exactly what I love about it!

Taco pizzas are very basic right? You smear some refried beans on a pizza crust, add some meat and cheese, then bake till the cheese is melted and add chopped lettuce. Simple!

I just discovered if you add a couple more things, you can elevate your taco pizza to the sublime.

I’ve got to stop making pizzas like this … they are too dang good! I ate the whole thing myself.

Here’s a more civilized photo (before I cut it).

Wild Taco Pizza with Goat Cheese & Herbs

Wild Taco Pizza with Goat Cheese, Cilantro, Parsley and Oregano

  • Whole wheat pita bread or pizza crust
  • Refried beans
  • Taco Meat (you could skip the meat if you’re going meatless!)
  • Chopped onion & jalapeno
  • Shredded Mexican blend of cheeses
  • Chopped tomato
  • Goat cheese crumbles
  • Mixed organic greens
  • Fresh cilantro leaves (& flowers if they are starting to go to seed! I think the cilantro flowers made this pizza intensely wild and lovely.)
  • Fresh oregano leaves
  • Fresh parsley leaves

Directions:

  1. I toasted a whole wheat pita for this, but you could certainly use your favorite pizza crust! If you use a pita, toast it a bit in a 400 degree F. oven (or toaster oven) to give it a bit of crunch.
  2. Shmear on the refried beans.
  3. Sprinkle on the taco meat, then the onion and jalapeno.
  4. Now top all that with your shredded Mexican cheese.
  5. Arrange the tomato pieces around on top of the shredded cheese, then sprinkle with goat cheese.
  6. Bake at 400 degrees for about 12 – 15 minutes or until the cheese is melted and bubbly.
  7. Top with greens and herbs and serve!
Try to share this one. I am not sure I could! (and yes, that is my computer in the background … I was working and eating and couldn’t resist taking one more shot of this wild thing!)
Wild Taco Pizza with Goat Cheese and Fresh Herbs

Pesto Chicken Bacon Pizza with Asiago & Goat Cheese

Pesto-Chicken-Bacon-Pizza-with Asiago & Goat Cheese

Do you ever have leftover chicken that you just don’t feel like eating? I like to take things like that and transform them.

And one of my favorite food transformations is to make pizza. I make mini-pizza crusts ahead of time and freeze them just for times like this. Good thing I have plenty of pesto on hand too! And fun cheeses.

This one is really a good flavor combination.

Pesto-Chicken-Bacon-Pizza

Pesto Chicken Bacon Pizza with Asiago and Goat Cheese

Ingredients:

  • Pizza Crust (homemade or store bought)
  • Pesto (I used Basil-Lime Pesto)
  • Leftover cooked chicken, shredded
  • Crumbled bacon (you don’t need much — I used about 1/2 a slice of bacon on my individual pizza)
  • Chopped onion
  • Freshly shredded Asiago Cheese
  • Goat cheese
  • Chopped tomato

Directions:

Spread a thin layer of pesto on the crust. Top with chicken and bacon.

Making Pesto Chicken Bacon Pizza

Top with onions, then the shredded Asiago. Crumble some goat cheese over that. And then top it all with the chopped tomatoes (or halved cherry tomatoes).
Making Pesto Chicken Bacon Pizza

Bake at 400 for about 10 minutes or until the cheeses are melty and the top is just lightly browned in a couple spots.

You can be chowing down on delicious gourmet pizza before the Domino’s Pizza guy would even be getting in his car!

Pesto Chicken Bacon Pizza with Asiago & Goat Cheese


Post-Pizza Party Wrapup

Last week a bunch of my foodie friends and I got together in cyberspace and had an awesome virtual pizza party. We had frosty mugs of beer, root beer floats, and Ally brought lots of vino! And the food … oh my, the food was to die for! We had so many different kinds of pizza it was hard to choose which one(s) to eat!

A Little Bit Crunchy A Little Bit Rock and Roll brouht a gorgeous Grilled Salad Pizza:

Grilled salad pizza from A little bit crunchy a little bit rock and roll

Chef in Disguise really outdid herself by bringing Steak Pizza — and Potato Pizza and even an Apple Streusel Dessert Pizza! Take a look at this Steak Pizza … doesn’t that just make your mouth water?

steak-pizza-from-chef-in-disguise

Zestuous brought a classic Italian pepperoni pizza:

Italian-pizza-from Zestuous

And can you believe this?!? Kale Alfredo Pizza from Let them eat coupons!

Kale Alfredo Pizza from Let them eat coupons

I don’t know how she did it with all the chaos in her household, but the 4 Little Fergusons brought 3 kinds of pizza! My favorite was the Herb & Garlic Asparagus Pizza …

Herb and Garlic Asparagus Pizza from the 4 Little Fergusons

And you really wouldn’t want to miss this Chicken Pizza Pie from Simply Gourmet Photography:

Chicken Pizza Pie from SImply Gourmet Photography

And check this out! Running with the Deviled Eggs brought Fennel, Chicken & Goat Cheese Pizza AND Pizza Meatloaf!

Fennel-Pizza-from-Running-with-the-Deviled-Eggs

And let’s not forget Basilmomma’s amazing Pizza with Pesto,Caramelized Onions, Farm Fresh Sausage and Smoked Gouda Cheese

Gouda Pizza from Basilmomma

Not only that! There was:

Check out the ENTIRE collection here.

It really was a party to remember! Thank you all my friends for coming to the party and for bringing such wonderful pizza! I really had such a good time and hope all of you did too.


It’s a Virtual Pizza Party and You’re Invited!

Zucchini-Bacon-Tomato Pizza

I don’t know about you, but I need a party. Life has been very somber and busy at the same time here, and I would really love a relaxing evening with a bunch of friends, a few beers and some wonderful food.

Let’s have a pizza party!

Roasted Eggplant & Tomato Button Pizza

I wasn’t sure quite how to do this since I have never used one of those nifty linky tools like Lady Behind the Curtain and Hugs and Cookies xoxo do. Those are so cool!

Well, let’s give it a shot. You bring the pizza and I’ll bring the beer. Do you like Octoberfest? 1554? We can hang out on the patio and relax with our pizza and beer.

Beer

Don’t like beer? No matter … I will bring other drinks too. Maybe a root beer float?

Root Beer Float

Post your Pizza!

Post a link to your pizza recipe and see the pizza collection by clicking the little frog head thingy below. (I don’t know why the thumbnails aren’t showing up here on the page and it’s not updating the count of links but there are pizzas! Eventually I will get the hang of this link tool …)

Anything related to pizza is fair game. I will compile some of the favorites for a Post-Pizza Party Wrapup.

Posting your link here gives me permission to use your image as a Featured Favorite Pizza.

Please visit a couple links and leave a nice comment. It makes people happy when they get comments.

Leave a comment here (if you like!) and tell me what do you like to drink with your pizza?

Visit the Pizza Table Here!

(I don’t know why it’s not working right … but there are some delicious pizzas on the menu!)



Roasted Eggplant & Tomato “Button” Pizza

Roasted Eggplant & Tomato Button Pizza

The first time I made this, I used these cute little cherry tomatoes and I thought they looked like buttons on the pizza. This time I got to upgrade my tomatoes with these beautiful yellow pear-shaped tomatoes my friend Rynn gave me. Along with a few of the regular cherry tomatoes, they made a complete tomato festival on my roasted eggplant pizza.

This is super-easy to make.

Slice a little eggplant into very thin slices, then place the eggplant on a baking sheet sprayed with cooking spray. Spray the eggplant slices with cooking spray, then sprinkle with a little Red Robin Seasoning (or seasoned salt). Roast it in a 400 degree oven for 5- 7 minutes or until the eggplant is tender and just beginning to brown.

Sliced eggplant for the pizza

Cut up some cherry tomatoes while you’re at it for the top of the pizza.

Now take a pizza crust or a toasted whole-wheat pita bread and spread with your favorite pizza sauce.

Roasted Eggplant & Tomato Pizza-step 1

If you want, toss a few fresh herbs on the pizza, then arrange the eggplant on to of them. I went a little overboard with herbs on this one … I don’t recommend using quite THAT many.

Roasted Eggplant & Tomato Button Pizza

Top with shredded Italian blend cheese and a few goat cheese crumbles, then arrange cherry tomatoes on the top. A few toasted pine nuts on the top are REALLY good too … I forgot those on this one, but they were on my last button pizza and that sweet nutty crunch with the eggplant and tomato and cheese was SO yummy!

Bake the pizza at 425 degrees F. for about 10 minutes or until the cheese is melted and bubbly.

Top the pizza with a few fresh oregano and/or basil leaves.

Slice up the pizza and enjoy!

Roasted Eggplant and Tomato Button Pizza

This recipe submitted to Melt in Your Mouth Mondays


Rockin’ Zucchini Bacon & Tomato ‘Za

Zucchini Bacon & Tomato Pizza that will Rock your Face

I think I just found my new favorite way to eat zucchini.

Last night when I got home from TaeKwonDo I was absolutely starving. I have some pizza crusts and zucchini on hand and was fiddling with ideas for how to turn the zucchini into a pizza.

I did a search on google and I found this: Cheesy Zucchini Pizza That Will Rock Your Face

Read it. It’s fun. You almost feel like you are sitting down and having a glass of wine with her as she cooks you dinner …

Her pizza is a luscious, beautiful green. It felt sort of odd messing with that, but well, I never can properly follow a recipe without adding my own twist. I just thought a little red on top would add so much … oh and some tomato/basil feta … wouldn’t that be lovely? And isn’t just about every ‘Za better with a little fresh basil on top?

I ended up with a creation I just couldn’t resist. I ate the whole thing. And then I made it again today for lunch. And munched on it all afternoon. This is zucchini done right.

Rockin’ Zucchini Bacon & Tomato ‘Za

I don’t have exact portions for this pizza so please bear with me … it was all very spontaneous. The amounts you need will depend also on how big of a pizza you want and mine was just an individual pizza so … adjust accordingly! Go back to the original inspiration for exact measurements. She did such a lovely job with all that.

  1. Take some ricotta cheese and put it in a food processor or blender with some cooked spinach (be sure to press out the juices with a towel so it’s not too wet), a couple cloves of garlic, some italian seasoning, and a sprinkle of nutmeg. (This is a perfect filling for manicotti or lasagne, btw.)
    Ricotta-spinach-garlic mixture and the anxiously awaiting crust
  2. Grate some zucchini, press a towel down over it to squeeze out the extra juices, then toss with finely shredded Italian blend of cheeses. The blend I had from the store included part-skim mozzarella, provolone, parmesan, romano, fontina and asiago in it.
  3. Take a pre-made pizza crust and spread a layer of the ricotta mixture over it. (I make my own pizza crusts, but you can use a store-bought one if you prefer.)
  4. Carefully distribute the lovely zucchini-cheese mixture over the ricotta.
    Adding the zucchini cheese mixture to the Pizza
  5. Toss some chopped tomato hunks and a few bacon bits over it. Crumble feta over the top.
  6. Bake at 425 degrees F. for about 12 minutes or until the cheeses are good and melty.
  7. Sprinkle with fresh basil leaves.
The finished zucchini pizza.
Zucchini-Bacon-Tomato Pizza

Shrimp, Pesto & Asparagus Pizza

I have long loved shrimp and pesto pizza and since I have this asparagus, I wondered what would it be like with asparagus? It was lovely, garlicky, scrumptious, mmmmm ..

.Shrimp & Asparagus Pizza

I like to use my bread machine to pre-make individual pizza crusts. One recipe makes 6 individual pizza crusts. I pre-bake them till they are just light golden-brown, and they freeze so nicely, so it’s easy when you’re busy to just toss on a few toppings and throw in the toaster oven and ta da! homemade dinner in just a few minutes.

Individual pizza crusts

So back to the shrimp and asparagus pizza-deliciousness:

Ingredients:

  • New York style pizza crust (make your own or use a store-bought pre-made pizza crust)
  • Pesto
  • Shrimp, peeled, cooked, and chopped
  • Asparagus, cleaned and chopped
  • Vidalia onion, chopped
  • Garlic clove(s), peeled and chopped
  • Pinot Grigio, or other white wine
  • Shredded mozzarella or Italian blend cheese
  • Goat cheese, crumbled
  • Tomato, chopped
  • Pinons (pine nuts)
  • Fresh basil leaves, chopped
Directions:
  1. With a butter knife, thinly spread a layer of pesto on the pizza crust.
  2. Spread a layer of shrimp evenly over the pesto.
  3. Coat a saucepan with cooking spray. Heat to med-high heat. Sautee the asparagus, onion, and garlic briefly, then add a splash of wine, cover, lower heat and cook until asparagus is crisp-tender.
  4. Sprinkle the pizza with the sauteed asparagus mixture, then top with the cheeses.
  5. Add the tomatoes and pinons on top of the cheese.
  6. Bake at 425 degrees F. for 10 – 12 minutes or until the cheeses are melted and bubbly.
  7. Before serving, sprinkle with fresh basil leaves.
Here it is, assembled and ready to cook:
Fully assembled and ready to cook asparagus shrimp pesto pizza
Ah! It’s done!
Shrimp, pesto and asparagus pizze
I was almost surprised how delicious this was … and how fast it was gone.
Last bite of shrimp, pesto, asparagus pizza
The last bite came too soon.
This recipe was shared at Recipe of the Week: Seafood.

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