I’m not going to repost the breakfast pizza recipe but these are much better pictures than I posted before. I only had my iphone available for pictures the last time we made this. As I stated in the previous post, the recipe is versatile. Here is one example of a different flavor combination for the pizza. We replaced the pork sausage with Chorizo (which is basically the same thing but it has some awesome mexican spices). We used a mexican cheese blend and replaced the hash browns with diced red bell peppers. I also sprinkled some dried cilantro on top to complement the mexican spices. I’m at home with my parents and I have access to a wider selection of kitchen accessories, which is why we were able to create a round pizza this time. Its a fairly simple recipe to whip up, so if you don’t mind waiting 25 minutes for the pizza to cook, I highly recommend giving it a chance!
BBQ Chicken Pizza December 21, 2009
One of my favorite kinds of pizza is the bbq chicken from California Pizza Kitchen. My roommates and I decided to make our own version of this classic flavor combo. I just used store bought pizza dough, spread with BBQ sauce, sprinkle cheese, cooked chicken chunks, sauteed red onions, and fresh cilantro. We baked it for 14 minutes at 425 and it was delicious!!! The crust was a bit flimsy, so I may consider pre-baking the crust next time. We also should have used more chicken for the size of pizza that we made. Eventually I would like to invest in a pizza stone for the oven because its just not quite the same when you bake the “pie” in a rectangular jelly roll pan. Problems aside, with a plate and a fork it was just as good as the real thing.
Pizza Dough (I used Pillsbury)
~3/4 cup BBQ sauce (I used Masterpiece HIckory Brown Sugar)
2 cups Shredded Cheese (mozzarella or an Italian blend)
2-3 Chicken Breasts
1 Red onion
Fresh cilantro to taste
Preheat the oven to 425. Spread out the pizza dough on your pan. Spread your favorite BBQ sauce over the dough, use as much or as little as you want. (I’d offer a suggested amount but I didn’t measure). Slice the chicken into bite size chunks and cook in a skillet. Cut Red Onion into strips or chunks and saute till slightly translucent. Chop up a large handful of fresh cilantro leaves. Sprinkle cheese on top of the sauce, then top with Chicken, red onions and cilantro. Bake in the oven for 15-17 minutes. Slice into pieces and serve!
The crust didn’t toast up enough so we ate our slices on plates with silver wear. Pre-baking the crust may resolve this problem but I’ve not tried it so please let me know if you do and it works.
Quick and Easy Pizza October 19, 2009
Here is yet another recipe from my favorite Hungry Girl cookbook. This was my lunch today. I had a dental appointment this morning and then I went to Yoga to center myself with the universe… haha. Well maybe not, but I got some good stretching in. I finally found a grocery store that isn’t Walmart Supercenter so I went in to buy some of the diet type foods that aren’t as common (like the low carb/high fiber tortilla I used for lunch today). This is a cross between Mexican and Italian in my opinion. Its a must try if you really enjoy thin crust pizza! If you’re more a deep dish lover, don’t expect “pizza” when you try this recipe. It’s basically an Italian tostada. crisp tortilla with cheeses and toppings. Very yummy. Great for a lighter lunch as its under 200 calories or add some meat on top for a heartier meal. I did not have fresh basil leaves on hand so I omitted that, I wish I had, that would have been great! I also used cherry tomatoes instead of plum. Use what you have, or what you like.
The recipe: “Crispy White Pizza”
1 large La Tortilla Factory Smart & Delicious Low Carb/High Fiber tortilla
1/3 cup fat-free ricotta cheese
1/4 cup thinly sliced onions
1 tablespoon shredded fat-free mozzarella cheese
6 basil leaves
4 thin slices plum tomato
1/4 teaspoon garlic powder
1/8 teaspoon plus 1 dash salt
Dash black pepper
DIRECTIONS: Preheat oven to 375. Place tortilla on a baking sheet sprayed lightly with nonstick spray. Bake in the oven for 5 to 6 minutes on each side, until slightly crispy. Leave oven on. In a small bowl, mix ricotta cheese, mozzarella cheese, garlic powder, 1/8 teaspoon salt, and black pepper. Set aside. Bring a pan sprayed with nonstick spray to medium heat on the stove. Add onions and. stirring occaisonally, cook until softened and slightly browned, about 3 minutes. Immediately stir onions into cheese mixture. Spread cheese-onion mixture evenly on top of the tortilla. Place basil leaves on cheese-onion mixture. Top with tomato slices, and then sprinkle with a dash of salt. Return pizza to the oven and bake for about 5 more minutes, or until entire pizza is hot. Use a pizza cutter or a sharp knife to cut into slices. Pizza for one!
PER PIZZA: 176 calories, 3g fat, 947mg sodium, 29g carbs, 13g fiber, 7g sugars, 19g protein
Breakfast Pizza September 7, 2009
I’m planning to try cooking up a breakfast pizza this morning. This will be a new recipe (I’ve never done a pizza) but my boyfriend is back in town and will be helping me out 🙂 I’ll update this post once I get him out of bed and we actually make the pizza! Happy Labor Day.
~*2 hours later*~
This pizza is AWESOME!
I spent a bit of time last night searching for a good breakfast recipe to make with my boyfriend. He was gone for two weeks visiting his family in Pittsburg, KS and Coffeyville, KS. His grandma gave him a cookbook (Seasoned with Love) that was compiled from real small town family recipes in Frontenac, Kansas. From the introduction,
“Many of these recipes are special because they are original recipes of our deceased mothers, grandmothers and others… Some of the recipes are treasured family keepsakes and some are new; however, they all reflect the love of good cooking.”
There was no “breakfast” section but I came across this recipe in the main dishes chapter. As I will probably continue to do… I did not follow the recipe completely. This time I actually had all the the ingredients and intended to follow it, but we both forgot to add the potatoes. So the photos are of a potatoless pizza. We used an italian sausage and an italian four cheese blend (mozzarella, asiago, mild cheddar, provolone). I had a carton of extra large eggs so I did 4 eggs and one egg white to lower the volume level. We also do not have a round pizza pan, just a small ancient cookie sheet that we cover with tin foil for sanitary reasons.
The pizza is incredibly good! Its also a very flexible idea, you could make this with any meat and any cheese, maybe add some vegatables or extra spices. The possibilities are endless.
Here is the recipe from Seasoned with Love (Frontenac, Kansas 1992)
1 lb bulk pork sausage
1 (8) pkg. refridgerated crescent rolls
1 cup frozen loose pack hash brown potatoes, thawed
2 Tbsp. grated Parmesan cheese
1 cup shredded sharp Cheddar cheese (4 oz) or Mozzarella, Swiss or Monterey Jack cheese
1/2 tsp each salt and pepper
1/4 cup milk
In a skillet cook sausage until browned and drain off excess fat. Separate crescent dough into 8 triangles. Place in an ungreased 12 in pizza pan with points toward the center. Press over bottom and up sides to form crust. Seal perforation. Spoon sausage over crust. Sprinkle with potatoes. Top with cheese. In a bowl, beat together eggs, milk, salt and pepper. Pour over crust. Sprinkle Parmesan cheese over all. Bake in 375 oven for 25 to 30 minutes. Makes 6 to 8 servings.
Lega Simone/ Pittsburg, KS