Category Archives: Pizza

Butter Chicken Pizza

We love pizza at our house.  You can put pretty much anything you could imagine on pizza, there are no rules.  You can make breakfast pizza, dessert pizza and this post is about pizza made using leftovers!

I recently made the Crockpot Butter Chicken from Food & Whine and they had another post about making pizza using the leftovers.  While we loved the butter chicken, I have to say I think we loved the pizza even more!  It was so good!  I’m tempted to make a pot of butter chicken and then just divide it in ziplocs to freeze to make pizzas!  We made it two nights using the leftovers.  So easy and SO yummy!

Butter Chicken Pizza

Butter Chicken Pizza
Recipe from Food & Whine

1 store-bought pizza crust
leftover butter chicken
fresh baby spinach
grated Mozzarella cheese

Preheat oven according to directions on the pizza crust wrapper.  Generously spread the butter chicken with its’ sauce over the pizza crust.  Top with spinach, then mozzarella cheese.  Bake until cheese is melted and slightly browning.


Portobello Pesto Pizza

Pizza is one of the greatest, most versatile foods ever.  Practically everyone loves pizza and you can put ANYTHING on them.  They can be simple, budget saving pizzas or gourmet treats.  This pizza is about a middle of the road, probably closer to the budget than the expensive.

When I have pizza, I want it to be full of gloppy stringy cheese.  I know those words aren’t appealing, but hey, that’s how it is.  When I saw the picture of this Portobello pesto pizza on Brown Eyed Baker, the cheese looked fantastic and that’s what caused me to make it.  It didn’t disappoint, my husband and I both loved it – so much in fact that we made it twice in one week!  It’s so simple, the hardest part is slicing and cooking mushrooms, which we know isn’t difficult at all.  The first time we made it, we made it as the recipe states with the Portobello mushrooms.  The second time the supermarket didn’t have any, so we used regular mushrooms which worked fine, FYI.

Portobello Pesto Pizza

Portobello Pesto Pizza
Recipe slightly adapted from Brown Eyed Baker

1 pizza crust, we used Boboli brand
basil pesto
1 tbsp butter
1 lb. Portobello mushrooms, sliced
1/4 cup chopped red onion
Parmesan cheese
Smoked Provolone cheese slices


  • Preheat the oven to 450 degrees and place a pizza stone inside to warm.
  • In a pan, saute the mushrooms and onion in the butter until soft, season lightly with salt while they are cooking.
  • Assemble the pizza, spread the pesto on the crust, just as you would pizza sauce.  Top generously with the mushrooms and onions, then the Parmesan cheese.  Lay slices of Provolone cheese on top, covering as much of the pizza as you can.
  • Slide pizza onto the heated pizza stone, then bake until the cheese is melted and starting to brown.  Allow to cool for a few minutes before cutting and serving.


Pizza Crust Dough in the Bread Machine

The other day I was looking for a few recipes for my bread machine which I have neglected.  My friend Kelly and her husband Jay dropped off a little cookbook that came with their machine so I couldn’t wait to try a recipe from it.  We love pizzas on the grill, so when my husband said he wanted that for dinner last weekend, I decided to make the dough from this recipe.

Can’t beat the bread machine for getting the dough ready!  We were doing some bathroom renovation work and the machine did the hard work while we were otherwise occupied.  All I had to do was shape it into pizza and voila!  The flavor was awesome and the pizza….well the picture speaks for itself!  We topped ours with pizza sauce, boiled crawfish tails, bacon, mini pepperoni (as you can see from my daughter’s slice), goat cheese, mozzarella, onions and fresh lemon boy tomatoes from our garden!

Pizza Crust Dough
Recipe adapted from:  Toastmaster Bread Machine Cookbook

3/4 cup warm water
1 tbsp oil
1 tbsp sugar
1/2 tsp salt
1 tbsp dry powdered milk
2 1/4 cups bread flour
1 tsp Red Star active dry yeast
1 tsp Italian Seasonings (dry)
A few shakes of garlic and onion powders

Place all ingredients (in that order) in the bread machine and select your dough setting.  Do something else for a while.  Once it’s done, empty onto a lightly floured surface and press into a 12-inch pizza.  Either top with desired toppings and bake at 425 for 20 minutes, or do like we like to do and throw that bad boy on the BBQ pit!!

Pizza Dough - on the grill and heavily topped!

Mexican “Flatbread” Pizza

My husband loves Mexican food and I love pizza, so this recipe was right up our alley.  It was really simple to put together, in fact you could even cook the ground beef in advance to make it even easier.  It was amazing how crispy the biscuits got…you wouldn’t even know that it was biscuits as the crust!  This would be a fun meal to make with kids, letting them pick which toppings they wanted for their own.  It would also work well with pizza toppings!

Mexican “Flatbread” Pizza
Source:  The Pioneer Woman

1 large can Grands Biscuits (8 in a can) -NONFLAKY
olive oil
1 can refried beans
3 tbsp salsa or picante sauce
1.5 cup grated cheddar cheese
Pico de Gallo (we used salsa)
2 cups browned ground beef, seasoned with 1 pkg  taco seasonings
1 tbsp salsa of your choice
5 tbsp sour cream
cilantro, iceberg lettuce, other toppings you might like (we went with avocado)
Flour for rolling biscuits out


Preheat oven to 375.

On a clean, floured surface, roll each individual biscuit out until it’s really flat (see Pioneer Woman’s recipe for photos).  Place on a nonstick pan, brush lightly with olive oil and bake for 8 minutes, or until beginning to turn golden.  Remove from oven and set aside.

Heat ground beef, set aside.  Mix refried beans with 3 tbsp salsa in a pan and heat on the stovetop. 

To assemble each pizza, first spread on the refried bean mixture, then sprinkle on some ground beef and cheese.  Pop back in the oven for about three minutes, or until the cheese has melted.  Top with the remaining toppings you desire.

Mix together the remaining 3 tbsp salsa and the sour cream and drizzle over each pizza. 

Mexican "Flatbread" Pizza

Fig and Goat Cheese Pizza

Yeah, we’re some pizza eating fools over at our house!  I mean come on, you can do SO much with a pizza crust, the possibilities are endless!  I love trying new things so I was intrigued when I saw the recipe for Rustic Fig and Goat Cheese pizza on the blog Loves to Eat.  If you read this blog regularly, you will know that if I see goat cheese as an ingredient, I’m there! 

This doesn’t disappoint.  I would have loved to make a homemade crust to give it a more rustic look, but I happened to have a store-bought one on hand so why not use it?  I made a few very minor changes and it was absolutely delicious!  I actually plan on making it again tonight (hey, gotta use these tons of figs SOMEHOW!)   😉  The only change I plan on making tonight is that I WILL make a homemade crust and I will also add chopped cooked bacon to give it a little more savory flavor to complement the sweetness of the figs.  Prosciutto would be tasty also, but hurts the wallet a little more.  You could also cook this on the grill and it would be even better!

Added Note:  Just tried this with bacon and it was AWESOME!  Definitely add that in!

Fig and Goat Cheese Pizza
Recipe from:  Loves to Eat

1 pizza crust, store-bought or homemade
12 fresh ripe figs, stems removed and sliced
1/2 cup goat cheese
1/2-3/4 cup parmesan cheese
green onions, chopped
1 tbsp olive oil
a couple of sprinkles of red pepper flakes
1/4 cup red onion, very thinly sliced
bacon crumbles
2 cups baby spinach
2 tbsp balsamic vinegar
1 tsp olive oil
sea salt and fresh ground pepper


Preheat oven to 425.  Combine 1 tbsp olive oil with red pepper flakes and brush over the crust.  Sprinkle evenly with parmesan cheese, then layer on the fig slices.  Sprinkle goat cheese over that, then add the red onions.  Sprinkle more parmesan and the green onions and bake about 8-10 minutes, or until the cheese melts and turns a little golden.

Combine the balsamic vinegar with the 1 tsp olive oil and toss with spinach.  Once the pizza is out of the oven, cut into slices and sprinkle the spinach over the top.

Fig and Goat Cheese Pizza

Fig and Goat Cheese Pizza with Spinach

Cheesy Pepperoni Pizza

Don’t you love it when you get a slice of pizza and it has that stringy cheese that just stretches forever?  If the answer is yes, read on to see how you can achieve it!  Even though I enjoy making unique pizzas, sometimes you just can’t beat a classic pepperoni pizza.  I decided to do that with my first attempt at homemade pizza dough and I was VERY happy with the results.  For some reason I was thinking that it made two pizza crusts but it only made one and since my parents were in from out of town, we had to do store-bought dough for one pizza and homemade for another.  It gave us a chance to see if it’s really worth taking the time to make dough when you can buy it so easily. 

We all decided that while the store-bought dough was fine, even tasty, you can’t beat homemade.  The flavors were so great and it was a bit more crisp and the rustic look added a lot also!  This dough is insanely easy to make, you won’t be disappointed!

Cheesy Pepperoni Pizza


Pizza Crust
Recipe adapted from:

1 pkg active dry yeast
1 cup very warm water
2 cups bread flour
2 tbsp olive oil
1 tsp salt
2 tsp white granulated sugar
1/2 tsp garlic powder
1/2 tsp onion powder
1-2 tsp dried Italian Seasonings (depending on tastes)

For the pizza:
Recipe Adapted From:  Chef Mommy
1- 14 oz. can Muri Glen Fire Roasted tomatoes
1/2 tsp oregano
1/4 tsp sugar
2 tbsp olive oil
coarse salt & fresh ground pepper to taste
8 oz. fresh mozzarella, thinly sliced
pepperoni, sliced
large basil leaves, chopped


For the crust:
Dissolve yeast into warm water, let stand until creamy (about ten minutes).  In the bowl of a stand mixer (or a large bowl if using hand mixer) combine all ingredients and beat well until the dough is stiff.  Cover and let rise in a warm place for about 30 minutes, or until doubled in size.  Preheat oven to 350.

Turn dough out onto a floured surface and form into a round, roll out using a rolling pin and shape with your hands.  Place on pizza stone and prick the center all over with a fork (where the sauce and toppings will go).  Bake until just turning golden. 

For the rest of the pizza:
Preheat oven to 425.

Pulse tomatoes in a food processor just till coarsely chopped, about ten pulses.  Empty to a bowl and stir in oregano, 1 tbsp olive oil, sugar and season with salt and pepper.  Spread over the pizza crust within about an inch from the edge.  Lay cheese slices over and brush lightly with the remaining olive oil.  Also brush the edges of the crust with the oil.  Top with the pepperoni slices and bake about 10-15 minutes, until cheese is getting browned on top.  Remove from heat and sprinkle basil over the top.  Allow to sit about 3-5 minutes before cutting.

Bacon and Bleu Pizza

Sometimes the best thing you can do on a Friday night is have some pizza.  Pizza is such a versatile food, you can literally make it suit whatever the mood, even if it’s breakfast or dessert.  You can mimic other foods too, as I did tonight.  I admit, I have an addiction – to Wendy’s Bacon and Bleu burger.  So freaking good.  Bad thing is, I live ONE block from Wendy’s.  So it’s a huge temptation that I somehow manage to resist.

Today while at the store getting the ingredients for pizza, I didn’t really have a recipe.  I just went with what sounded good.  The bleu cheese was on sale for a really good price and my thoughts immediately went to that burger.  And a beautiful idea was born!  I knew my husband had a rough day at work so he wouldn’t want to grill the pizza, which is our favorite way of cooking them.  So these were done in the oven, but they could easily be grilled.  They were phenomenal though, we will be having this again – probably within the next few days!  (The only thing I will do differently is add the basil AFTER the pizzas are cooked.)

Bacon and Bleu Pizza

4 (slices?) whole wheat pita bread (or pizza crust, if you prefer)
3 tbsp olive oil
1 tsp crushed red pepper flakes
2 sprigs fresh thyme
1 red onion, thinly sliced
2 cloves garlic, chopped
4-5 baby bella mushrooms, washed and sliced
4 slices bacon, fried and crumbled
bleu cheese crumbles
3 fresh basil leaves, chopped 


Preheat oven to 450.

Arrange the pita bread on a baking sheet. 

Heat 1 tbsp olive oil in a nonstick skillet over medium heat.  Add the onions and garlic, season lightly with salt and cook until soft and turning brown.  Empty to a bowl and set aside.  Add another tbsp oil and the mushrooms, cook just until golden, but don’t let them shrink down too much, remove and set aside.  In a small pot, heat the remaining tbsp oil with the red pepper flakes and thyme sprigs until a slow simmer, remove from heat and baste the bread with the olive oil mixture.  Top each bread with the carmelized onion/garlic mixture, then the mushrooms.  Sprinkle generously with bleu cheese crumbles then the bacon crumbles.  Bake until heated through and turning golden.  Remove and sprinkle with the chopped basil.

Bacon and Bleu Pita Pizzas