Pizza

Butter Chicken Naan Pizza with Peanut Slaw

Leah Short — Wed, 04 Feb 2015 15:27:01 +0000

Lately I’ve been on this naan kick where I want to eat it constantly. It’s so soft and pillowy and buttery. If you leave me alone with naan and hummus, it will be gone in two seconds flat. I’ve made a meal out of naan and hummus many a night. That’s why when I found this Butter Chicken Naan Pizza with Peanut Slaw, I knew I had to make it. And why didn’t I think about turning naan into pizza?!

Read more on Butter Chicken Naan Pizza with Peanut Slaw

The post Butter Chicken Naan Pizza with Peanut Slaw appeared first on Leah Claire.

Herbed Cheese Pizza

Leah Short — Fri, 20 Sep 2013 13:52:40 +0000

I should have dubbed this week “Ode to the October Issue of Cooking Light.” On accident, every post this week is from that issue…and I just received it in the mail last Sunday. I bookmarked so many recipes from it. I really want to take all of next week off just to cook my way through it! Of course I picked out a pizza recipe. I cannot get enough of making pizza at home. It’s surprisingly quick…especially if you buy your dough like I do. Last night I went running after work and still had this Herbed Cheese Pizza ready to eat in no time.

Read more on Herbed Cheese Pizza

The post Herbed Cheese Pizza appeared first on Leah Claire.

Pizza Arrabbiata

Leah Short — Fri, 23 Aug 2013 13:39:59 +0000

Since it’s been so long since I’ve featured pizza on the blog… (insert sound of record scratch here). I know, I know, it’s more pizza. But it’s pizza! I will never get tired of making pizza at home. This pizza stone has changed my life. I think you all will really appreciate this Pizza Arrabbiata. It’s more traditional than other I’ve featured on the blog since it has a tomato sauce and mozzarella. Arrabbiata is a spicy sauce made from garlic, tomatoes, and red chili peppers and it’s fantastic as the base for this pizza.

Read more on Pizza Arrabbiata

The post Pizza Arrabbiata appeared first on Leah Claire.

Mushroom Pesto Pizza

Leah Short — Mon, 12 Aug 2013 13:52:15 +0000

Yes, more pizza! I’m still not sick of making pizza at home. It’s so incredibly easy to make and with the variety of toppings, it’s a different pizza every time. I’m a huge mushroom fan and this Mushroom Pesto Pizza instantly caught my eye. I had a jar of pesto in the fridge and porcinis in the freezer, so there wasn’t much else for me to buy to whip this up. Love using up items in my pantry/fridge so they don’t go to waste.

Read more on Mushroom Pesto Pizza

The post Mushroom Pesto Pizza appeared first on Leah Claire.

Sausage, Fennel, and Ricotta Pizza

Leah Short — Fri, 09 Aug 2013 13:35:26 +0000

Something sounds familiar here, right? On Monday, I posted Shrimp Linguine with Ricotta, Fennel, and Spinach and now I’m giving you a pizza version with Sausage, Fennel, and Ricotta Pizza! I’ve gone pizza crazy in my kitchen, so I hope you aren’t sick of them because I’ve got more coming up. I’m obsessed with using my pizza stone and how it gets the crust so crispy. I’m also obsessed with the pizza dough from Publix, my local grocery store. They have a little fridge in the bakery and you can buy bags of pizza dough. Last week they were buy one, get one free, so let’s just say my freezer is stocked. Thankfully Cooking Light had an issue a few months back full of low calorie pizzas. I’m pretty much going to make every one of them. Pizza without the guilt? Yes, please!

Read more on Sausage, Fennel, and Ricotta Pizza

The post Sausage, Fennel, and Ricotta Pizza appeared first on Leah Claire.

Spring Vegetable Pizza with Gremolata

Leah Short — Wed, 31 Jul 2013 13:12:00 +0000

Well, hello there scrumdillyicious pizza that’s not only vegetarian but low calorie! A few issues back, Cooking Light had a magazine featuring several mouth-watering pizzas. Back in February, I bought this cool (purple! or rather figue) pizza stone and it sat in my pantry for months. I should have smacked myself for buying it and not making this Spring Vegetable Pizza with Gremolata right away!

Read more on Spring Vegetable Pizza with Gremolata

The post Spring Vegetable Pizza with Gremolata appeared first on Leah Claire.

Sausage Alfredo French Bread Pizza

Leah Short — Fri, 10 Aug 2012 14:00:25 +0000

This Sausage Alfredo French Bread Pizza always makes me chuckle when I make it. I first made it when I lived in Birmingham with my friend Courtney. It was so good, that every time she saw the ingredients in the fridge and pantry, we had to have it for dinner that night. No question about it. I still think of her every time I make this and grin. I was also living with Courtney when my mom bought me that first cookbook magazine that started this whole obsession/love of food. Who knew that was the start of something and I’d be blogging about that pizza years later?!

So, how’s it taste?

Speaking of my mom, she greatly approves of this pizza. I told her I had recently made it and her reaction was “ooo ooo!” This is significant because my mom doesn’t like just any pizza. She doesn’t do pineapple or bbq chicken or any of that kind of stuff. That isn’t real pizza to her. So if she ooh’s and aah’s over this alfredo version…then you know it’s lip-smacking good and worth a spot on your menu planner. There’s not a tomato in sight. This isn’t classic pizza, but I can tell you alfredo sauce does an excellent job of making you forget all about those tomatoes. The Italian sausage is the stand out, so buy the good stuff. Get hot if that’s your thing. I use canned mushrooms in this recipe. I can’t explain it, but I like them better than fresh for some reason. You can use fresh if you like, of course. I love how easy this comes together in a skillet and then pop it in the broiler and call it dinner. I like when the mozzarella gets those crispy spots on top. Creamy, gooey, crispy, this pizza is fantastic.

What recipe have you made for years that brings back fond memories?

Sausage Alfredo French Bread Pizza

makes 6 large servings

Ingredients:

1 lb. Italian sausage, hot or mild
1 large onion, chopped (1 cup)
8 oz. mushroom stems & pieces, drained
15 oz. alfredo sauce (I prefer Bertolli)
1 (12 in.) loaf French bread, cut horizontally in half
4 oz. shredded mozzarella

Directions:

1. Set oven to broil.

2. Cook sausage and onion in 10-inch skillet over medium-high heat until sausage is no longer pink; drain. Stir in mushrooms and alfredo sauce.

3. Cut each half of French bread so it makes 3 pieces, for a total of 6 pieces. Place bread, cut sides up, on ungreased cookie sheet. Spread each piece with sausage mixture. Sprinkle with cheese. Broil with tops 5 inches from heat 1 to 2 minutes or until pizzas are hot and cheese begins to brown.

Betty Crocker's Good & Easy Cookbook

The post Sausage Alfredo French Bread Pizza appeared first on Leah Claire.

Quick Stromboli

Leah Short — Wed, 27 Jul 2011 13:41:58 +0000

I am constantly on the lookout for recipes that are easy to make, low in calorie, freeze well, and actually taste good. I’ve had my fair share of low-calorie recipes that taste terrible. That would make anyone want to quickly turn to a piece of cake and call it a day. Not this Quick Stromboli. It’s incredibly delicious and freezes very well. I enjoyed it so much that I made three rolls of it and now have 24 slices of it in my freezer. Perfect for taking to work or those nights I don’t feel like cooking.

So, how’s it taste?

It reminds me of pizza rolls, but with bread instead of pizza dough and no sauce. I purchased the bread dough in my grocer’s freezer and let it thaw in the fridge and then come to room temperature. It was a snap to roll out and top with the ingredients. Roll it all up and bake, and that’s it! I was a bit disappointed to see that a serving was one slice, which would never satisfy me unless I paired it with a side or a salad. But at 206 calories a slice, I can eat two while watching my calories and feel full. I also made this with chopped chicken instead of ham and it was pretty good, but I preferred the ham. Feel free to substitute ingredients you like, but keep in mind that may change the calorie count. The bread dough came in a pack of three, so it was really easy to make all three at the same time, slice them, and freeze them. I defrost mine in the microwave and then toast in the toaster oven to give it that fresh-baked crust.

Quick Stromboli

New Dieter's Cookbook
makes 8 servings
per serving: 206 calories, 5g fat, 14g protein, 28g carbs, 2g fiber

Ingredients:

1-16oz. loaf frozen wheat or white bread dough, thawed
8 oz. lean ham, thinly sliced
1/4 cup pitted black olives, coarsely chopped
1/4 cup pimiento-stuffed green olives, coarsely chopped
1/4 cup shredded mozzarella
1/8 tsp. crushed red pepper flakes
1 tbsp. grated Parmesan, optional

Directions:

1. Line a 15x10x1-inch baking sheet with foil; grease foil. Set aside. On a lightly floured surface, roll bread dough to a 15x8-inch rectangle. Top dough with ham to within 1/2 inch of the edges. Top ham with olives, mozzarella, and red pepper flakes. Brush edges with water.

2. Starting with the long end, roll into a spiral, pinching edges to seal. Pinch ends and tuck under. Place seam side down on the prepared baking pan. Brush surface with water. Using a sharp knife, make shallow cuts diagonally at 2-inch intervals along the top to allow steam to escape. If desired, sprinkle with Parmesan cheese.

3. Bake in a 375F oven for 25 to 30 minutes or until brown. If necessary, cover loosely with foil after 20 minutes of baking to prevent overbrowning.

The post Quick Stromboli appeared first on Leah Claire.

Breakfast Crescent Pizza

Leah Short — Wed, 13 Oct 2010 14:19:00 +0000

It should be obvious by now that I really like to cook. I love any excuse to fire up the oven and treat my friends to something yummy. So I didn’t hesitate to find a quick and easy breakfast for a friend staying the night and getting up early for a job interview. The pressure was on! Luckily I have another friend over at Tennessee Pride who sent me one of their cookbooks. Bingo! I instantly stopped at the Breakfast Crescent Pizza. Sausage, cheese, hash browns, over a crescent roll crust…yes, please!

So, how’s it taste?

First I couldn’t believe how easy it was to make. Cook the sausage, shape the crescent rolls into a round pizza, and top it. It’s that simple. You could experiment with adding anything you like, mushrooms, peppers, onions. I stuck to the recipe and added the sausage, cheese, and hash browns. Boy was it delicious. It’s almost like a breakfast quiche with a crunchy crust. We loved it. Serious flavor from the sausage, gooey cheese, and chunky bites of potato.

Make sure you have a decent pizza pan though. Mine was a cheap one that warped when it got hot so I had half my eggs drip over the side! Not a good smell in the house and it was one heck of a mess to clean. You could bake this in a 13x9x2 pan, but you won’t get the crispy crust. Despite the egg mishap, the pizza was awesome. Perfect for a hearty breakfast that’s quick to prepare. I used the reduced-fat crescent rolls to keep the crust from being too greasy. And guess what? My friend got the job! I’m pretty sure it was all due to the breakfast pizza!

Disclosure: Tennessee Pride sent me a cookbook and coupons for free Tennessee Pride sausage, but I was not compensated for this post. All opinions expressed here are solely my own.

Breakfast Crescent Pizza

Real Country Recipes from Odomâ€s Tennessee Pride Sausage

Ingredients:

1 lb. sausage (mild or hot), cooked, crumbled, drained
8 oz. refrigerated crescent roll dough
1 cup frozen southern-style hash browns, thawed
1 cup shredded cheddar cheese
5 eggs
1 tsp. mustard (optional)
1/4 cup milk
salt and pepper, to taste

Directions:

1. Preheat oven to 375. Grease a 12-inch round pizza pan or a 13x9x2 baking pan.

2. Arrange crescent rolls on bottom of pan; flatten and press edges up sides of pan slightly.

3. Spoon sausage over crust. Sprinkle with potatoes; top with cheddar cheese.

4. Whisk eggs, mustard, and milk in mixing bowl until well blended; pour over casserole.

5. Bake 25 to 30 minutes or until set and golden brown. Season with salt and pepper.

The post Breakfast Crescent Pizza appeared first on Leah Claire.

Pizza Rolls

Leah Short — Mon, 09 Aug 2010 18:17:00 +0000

When I think of pizza rolls, I think of those tiny fried bites of non-recognizable pizza goo that you find in the freezer section. I’ll admit I’m guilty of buying them, but never again. Not after I made these Pizza Rolls from my fellow foodie Erin, who writes a mouth-watering blog, One Particular Kitchen. Picture how you’d build a homemade cinnamon roll then change that to something savory, cheesy, spicy, and absolutely delicious. You’ve got my new favorite way to eat homemade pizza.

So, how’s it taste?

It’s pure genius to eat pizza rolled up this way, and it’s so good. Crazy good. This is the perfect food for tv watching I might add. The beauty is that it’s like regular pizza in that you can make in any combination you like. I like pineapple, ham, and green olives. Odd I know, but it’s hey it’s my pizza! I turned the volume up and used jalapeno/onion Boar’s Head ham. I also used fresh mozzarella, but I think the pre-shredded kind would have been easier to work with.

Once you get your dough rolled out and topped, simply roll the entire pizza into one big roll. Next, take the dental floss to cut into the individual rolls. Using the dental floss instead of a knife prevents the rolls from being squished. Pretty smart, huh?

What I like best about these rolls, is the additional cheese on the top. Ooey, gooey cheese! I like to dip my rolls in extra pizza sauce, too. Yummy! These were so good I had them for breakfast. But I guess pizza for breakfast is nothing new!

Pizza Rolls

One Particular Kitchen

Ingredients:

One Particular Kitchenâ€s icebox dough (or try the dough in the deli section at Publix)
pizza sauce (pick your favorite)
any pizza toppings, chopped (chopped so itâ€s easier to slice through)
mozzarella cheese
dental floss, unflavored (to cut into rolls)

Directions:

1. Preheat the oven to 350. Roll out the dough into a rectangle.

2. Top with a thin layer of sauce and sprinkle with your choice of chopped toppings. Then add the cheese.

3. Roll it up! Roll it from the short end if you donâ€t need many rolls. Rolling from the longer end will produce more rolls.

4. Use the dental floss it to cut the rolls. Slide the floss under the roll, cross the ends over the top like youâ€re going to tie a knot, then pull them all the way through the dough so the floss is straight again. This slices it clean and keeps your rolls from getting flattened as you slice.

5. Place the rolls in an oiled casserole dish with the pretty sides showing (if youâ€re making these for a party and want them easier to handle, individually bake them in a muffin tray instead). Sprinkle the top with more cheese.

6. Bake at 350 until the cheese on top is melted and bubbly.

The post Pizza Rolls appeared first on Leah Claire.