Cooks Network: PIZZA

This quick and easy pita bread pizza collection is perfect for busy evenings and is great for meal prep! Three different pita bread pizza recipes, including two vegetarian options. A great addition to your meal planning rotation!

You make my heart so warm and fuzzy. I am so blown away by the responses I received after Tuesday’s post. You’ve reaffirmed what deep down, I already knew: That this is a community of amazing people who care deeply, love fiercely, and will stand for no BS.

I am so freaking proud of you and the work you’re already doing to make the world a little bit better. Thank you to the moon and back for sharing your stories with me over the past few days. I love you – madly and truly – and I am so hashtag blessed to know you, whether we’re standing together at a protest or simultaneously drooling over pizza from opposite sides of the country.

Now, is this “real” pizza? Probably not. (Please don’t disown me, friends who actually know anything about Italian food!)

But this IS pizza-LIKE. So I think it counts.
Also, it involves whole wheat pita bread.
And ALL OF THE TOPPINGS.

And is ready in less than 20 minutes so you can get back to calling your senators and doing your taxes and then getting a little wine drunk while you watch the new Beauty and the Beast trailer 1095019858 times because you’re sick of acting like a grownup.

…Not that I do that.

I’m putting three whole recipes in this post, which sounds a lot more impressive than it is because really, this is not a very recipe-y recipe.

Basically, the instructions are this: Put some stuff on a pita pocket. Cover it with cheese. Bake until cheese melts. Do a happy dance. The end.

BUT BUT BUT: The combinations of these particular quick and easy pita bread pizzas are pretty much wonderful.

There’s a quick margarita pizza (because cheese + basil + tomatoes = everything), a pesto + chicken + parmesan number (yay) and a Greek-inspired pizza that I totally and 100% ripped off from my friend Elizabeth, after she made us something similar a few months ago.

This is the perfect “we-have-nothing-for-dinner” dinner, and it’s easy to make a few different varieties so that everyone gets a couple of unique slices.

…or, y’know, so that you have five different mini pizzas all to yourself. You do you.

PREPARATION

Heat the oven to 375 degrees F.

Lay pita bread rounds in a single layer on a large baking sheet. They won’t rise or expand, so you can place them quite close together on the baking sheet if you need to.

Choose your pizza! You can make all three of the combinations above, or just choose one or two, or add your own favorite pizza toppings! This is kind of a no-recipe recipe, so there aren’t too many instructions.

Top each pita bread round with your desired toppings. If you’re making the margarita pita bread pizza, leave the basil leaves off until AFTER the pizza is baked, and then add them at the last minute so they don’t wilt!

Bake pita bread pizzas at 375 degrees F for 10-15 minutes until pita bread has lightly crisped, toppings are heated through, and cheese has just melted.

Slice pitas into quarters and serve immediately.

INGREDIENTS

FOR THE MARGARITA PIZZA

2 whole wheat pita bread rounds
2 tsp. olive oil
3 oz. fresh mozzarella cheese
10 cherry tomatoes, halved
fresh ground black pepper, to taste
6 fresh basil leaves, for garnish

NUTRITION INFORMATION

Serving Size: 1 (93 g)

Servings Per Recipe: 4

Calories 140.4
Calories from Fat 104

75%

Total Fat 11.7 g

17%

Saturated Fat 4 g

20%

Cholesterol 18.8 mg

6%

Sodium 34.9 mg

1%

Total Carbohydrate 4.7 g

1%

Dietary Fiber 0.8 g

3%

Sugars 1.4 g

5%

Protein 5 g

10%

FOR THE GREEK PIZZA

2 whole wheat pita bread rounds
1/3 cup plain hummus
1/2 cup fresh spinach, roughly chopped
2 Tbsp. sliced black olives
1/3 cup crumbled feta cheese

NUTRITION INFORMATION

Serving Size: 1 (118 g)

Servings Per Recipe: 6

Calories 176.8
Calories from Fat 121

68%

Total Fat 13.4 g

20%

Saturated Fat 6.5 g

32%

Cholesterol 35.8 mg

11%

Sodium 1025 mg

42%

Total Carbohydrate 5.6 g

1%

Dietary Fiber 1.1 g

4%

Sugars 3.1 g

12%

Protein 9.2 g

18%

FOR THE PESTO CHICKEN PIZZA

2 whole wheat pita bread rounds
1/3 cup basil pesto
2/3 cup cooked shredded chicken
1/2 cup shredded parmesan cheese
fresh ground pepper, to taste

NUTRITION INFORMATION

Serving Size: 1 (65 g)

Servings Per Recipe: 6

Calories 156.3
Calories from Fat 87

56%

Total Fat 9.7 g

14%

Saturated Fat 4.7 g

23%

Cholesterol 45.3 mg

15%

Sodium 200.4 mg

8%

Total Carbohydrate 2.8 g

0%

Dietary Fiber 0.4 g

1%

Sugars 1.1 g

4%

Protein 14.2 g

28%

LIKE US ON FACEBOOK

04:39 No comments

Quick and Easy Stromboli gets loaded with italian salami, pepperoni, pizza sauce and cheese! This is so quick, easy and delicious you will want to make it again and again!!

Do you ever make something and wonder why you haven’t made it before? This my friends is “that recipe”. Holy cow. We have been missing out!!

This recipe couldn’t be easier to make. It comes together in about 10 minutes and only takes 15 minutes to bake! You can always customize the ingredients to your families tastes. But the italian salami, pepperoni and cheese combo was delicious!

I seriously can’t even believe that I haven’t made this until now! To save on time you use a refrigerated pizza crust and it comes together in less than 10 minutes.

Since things have been so busy around here lately you better believe that this recipe will be happening on a weekly basis! You guys are going to love it too! You won’t be able to get enough of it!

PREPARATION

Preheat oven to 400 degrees. Roll the dough out and stretch it out on a piece of parchment paper. Spread the pizza sauce leaving about 2 inches from the edge. Top with italian salami, pepperoni, and 1 cup cheese.
Roll up the dough up like a cinnamon roll and pinch the edges to seal and fold where the seam is. Lay the stromboli seam side down. Brush with the egg and cut small slats in the top. Top with ¼ cup cheese and sprinkle with fresh parsley.

Bake for 15-20 minutes or until golden brown on top. Serve with warm pizza sauce.

NOTES

You can always customize the ingredients to your families taste!

INGREDIENTS

1 tube Pillsbury thin crust refrigerated pizza dough
½ cup pizza sauce
12 slices italian salami
16 slices pepperoni
1¼ cup mozzarella cheese (divided)
1 egg, beaten
2 Tablespoons fresh chopped parsley (optional)

NUTRITION INFORMATION

Serving Size: 3 (169 g) Servings Per Recipe: 5

Calories 147.9 Calories from Fat 76 52% Total Fat 8.5 g 13% Saturated Fat 4.6 g 23% Cholesterol 50.4 mg 16% Sodium 629.6 mg 26% Total Carbohydrate 1.9 g 0% Dietary Fiber 0 g 0% Sugars 0.4 g 1% Protein 15.8 g 31%

LIKE US ON FACEBOOK Recipe Inspired By Cooking Panda

02:08 1 comments

My take on a homemade Philly cheese steak pizza! I’m loading up my homemade pizza crust with a quick garlic white sauce, lots of sautéed peppers, onions, and mushrooms. So why order out on Friday Night when you can make it at home?

Homemade Pizza!

This is seriously it. The pizza to end all pizzas. This cheese steak pizza has so much goodness all loaded onto my homemade pizza crust. It’s beefy and cheesy but also has something for my veggie lovers — onions, peppers, mushrooms. It’ll satisfy the whole family all in one go.

And your MOUTH will thank you.

I don’t know how much convincing is necessary when we’re talking about canceling on your local pizza guy and instead making this beautiful pie as home. But really, let’s just take a minute and a virtual whiff of this melty, cheesy, garlicky steak pizza. Oh chyeah, totally forgot to mention the best-ish part about all of this! The homemade garlic white sauce.

In this house we have major adoration for all things garlic.

Here’s how we make this cheese steak pizza. It all starts with the pizza crust. Now you can certainly buy store-bought pizza dough and just whip that up but if you’ve got a little time over the weekend, I urge you to give my homemade pizza dough a try. It freezes well so you could just make a batch and freeze it to have on hand whenever you NEED this cheese steak pizza in your life.

The next thing we need is the garlic sauce. It starts off just like any other white sauce. We begin by whisking together a little butter and flour in a small saucepan once the room smells like cooked pie dough, we stream in the milk. Remember, always use COLD MILK when making a white sauce, you’ll never get lumps that way. While the milk heat up, we’ll add in 1-3 cloves of pressed garlic. And when the sauce reaches a simmer, we’ll add in the final touches. A little salt, pepper, a pinch of nutmeg, and ¼ cup of grated parmesan cheese.

And the steak. Leftover cooked ribeye, skirt or flank steaks are all perfect for this recipe. You’ll need a total of 6 ounces of cooked steak for 1 pizza. I keep the seasonings pretty simple on the steak since our white sauce is LOADED with garlicky goodness.

For the veggies, I loaded on lots of onions, green peppers, and sliced mushrooms. We have a divided household when it comes to the best kind of pizza. I root hard for the veggies and the hubby is all about the meat. But i’m sure this comes as no surprise as this is probably the case in most households. You can sauté the onions, mushrooms, and peppers a little before adding them on to the steak pizza or just add them raw. I find that mushrooms tend to get a little watery when added raw so I almost always give them a quick sauté. Also, you can caramelize the onions completely if you want a little more of that sweet depth of flavor. You really can’t go wrong with this one, use the veggies how ever you like.

And friends, there’s no such thing as too much cheese on your pizza. We like shredded mozzarella but provolone, or even an Italian cheese blend would be delicious. Use whatever you like!

And there you have it! Golden crust, bubbly cheese, sweet onions, and steak all loaded onto this Philly cheese steak pizza.

May your Fridays always look this good!

PREPARATION

Position a rack in the center of the oven and preheat the oven to 475ºF. Roll the dough out into a 12 inch circle. Create a lip or rim by thickening the dough around the crust portion. This keeps the sauce in instead of running over the sides. Let dough rest for 15-20 minutes while you prepare the sauce.

Melt the butter in a small saucepan over medium heat. Whisk in the flour and let cook for 1 minute or until it smells like baked pie dough. Slowly stream in the cold milk while you whisk. Add the pressed garlic and allow the sauce to come to a gentle simmer. Season with salt, pepper, and nutmeg. Remove the sauce from the stove; whisk in the parmesan cheese. Allow the sauce to cool for 5-10 minutes, you can prep your veggies in that time.

The veggies can be used raw on the pizza if you prefer. I like to heat a skillet with a teaspoon of oil and cook each onions, peppers, and mushrooms for just a couple minutes separately. You’ll use a total of 3 teaspoons of oil to do this. I sometimes let the onions go low and slow for a little longer to get them to sweeten up a bit more, however this is totally optional.

Top the dough with sauce, cooked steak, veggies, and shredded cheese. Bake for 12-15 minutes or until the crust is lightly browned and the cheese is bubbling and golden. For the last minute of baking, you can turn it to the broiler setting jus to get everything extra bubbly if you’d like. Slice pizza and serve!

INGREDIENTS

SAUCE:

1 tablespoon butter
1 tablespoon flour
½ cup cold milk
1-3 cloves garlic, pressed
1/8 teaspoon salt
a pinch of black pepper AND nutmeg
¼ cup parmesan cheese

PIZZA:

½ recipe homemade pizza dough (store bought works too)
6 ounces of cooked ribeye, skirt,or flank steak, or roast beef (see notes for cooking instructions)
½ green bell pepper, sliced
3-5 mushrooms sliced
½ sweet onion, thinly sliced
3 teaspoons oil (optional)
1 ¼ cup shredded cheese (such as mozzarella or provolone)

NUTRITION INFORMATION

Serving Size: 1 (215 g) Servings Per Recipe: 3

Calories 401.2 Calories from Fat 272 68% Total Fat 30.2 g 46% Saturated Fat 16.9 g 84% Cholesterol 91.1 mg 30% Sodium 610 mg 25% Total Carbohydrate 12.2 g 4% Dietary Fiber 2.4 g 9% Sugars 4.9 g 19% Protein 20.7 g 41%

LIKE US ON FACEBOOK ; )

02:13 No comments

The Teriyaki Pineapple Meatballs sounded like a Hawaiian pizza to me……my mind runs in mysterious ways. On our Hawaiian pizza ,we normally get Canadian bacon, pineapple, and onion. The sauce is a traditional pizza sauce.

Not where I wanted to go with this……teriyaki sauce…yea, but with a little somethin, somethin……bbq sauce, sweet and a little spicy. Perfect base for those slightly sweet meatballs made from juicy chicken and infused with ginger, soy and bits of real pineapple. Maybe a little more Asian than Hawaiian, but I liked the way this was going.

Pineapple…….buy fresh ones, nothing can compare to the taste….enough said!

Red onions….I like their sweet flavor, and even though the red color can be cooked away as fast as this pizza cooks, you still get a hint of that pretty red.

Italian blend cheese…….all pizza needs cheese and an Italian blend has the right flavors for our now global pizza. No matter the taste palate……. its tastes great, like a little trip to ……..somewhere. Use your own imagination!

The big bonus for this pizza is how fast and easy it is. The hardest part is cutting the pineapple, which isn’t really all that hard. A million YouTube videos can help you out.

A pre-made crust…you can always make your own of course. A quick mix for the sauce. Pile the toppings on….a few minutes in a hot oven …….. Teriyaki Meatball Pineapple Pizza!

PREPARATION

Preheat oven to 425*
Place pizza crust on pizza stone or cookie sheet
Spread BBQ sauce over crust. Top with meatballs, onions, pineapple, and cheese.
Bake in preheated oven 10-15 minutes or until curst edges start to brown and cheese is melted.
Teriyaki BBQ sauce
Combine ingredients and mix well.

INGREDIENTS

1-10oz. Boboli Pizza Crust
½ cup Teriyaki BBQ sauce ( see recipe)
1 package aidell’s ChickenTeriyaki Pineapple Meatballs cut in half
½ cup sliced red onions
1 cup pineapple chunks (fresh or canned)
1½ cups Italian Blend Shredded Cheese
Teriyaki BBQ sauce
¼ cup Hawaiian Style Sweet Baby Rays BBQ sauce
¼ cup Teriyaki sauce

NUTRITION INFO

Serving Size: 1 (375 g) Servings Per Recipe: 6

Calories 559.5 Calories from Fat 156 28% Total Fat 17.4 g 26% Saturated Fat 6.8 g 33% Cholesterol 160.3 mg 53% Sodium 869.4 mg 36% Total Carbohydrate 65.3 g 21% Dietary Fiber 1.6 g 6% Sugars 50.4 g 201% Protein 34.7 g 69%

LIKE US ON FACEBOOK ; )

01:43 No comments

This Smoky Chipotle Shrimp Pizza is smoking hot! Chipotle peppers and garlic season fresh shrimp and crunchy red and yellow bell peppers. Make it gluten-free!

This Chipotle Shrimp Pizza is not your run-of-the-mill pizza! It’s fiery hot, piled high with crunchy peppers and fresh shrimp and topped with lots of salty parmesan cheese. It’s the kind of pizza that brings a light sweat to your brow, but leaves you wanting one more piece and another one after that.

And best of all, it’s easy to make it deliciously gluten-free, too! Now that I’ve discovered Bob’s Red Mill Gluten-Free Pizza Mix, pizza is back on the menu in our home. This mix makes a crispy crust that rivals and even surpasses a regular pizza crust in both flavour and texture. It’s crispy on the outside and soft and chewy inside. If you’re seeking a gluten-free pizza, I highly recommend that you try this one. (This is not a sponsored post. I just happen to really like this product.)

One package of this mix makes two 12-inch pizza crusts. You can either double this recipe below for Smoky Chipotle Shrimp Pizza, or wrap and freeze one for another day.

INSTRUCTIONS

In a small bowl, mix the chipotle peppers, garlic and shrimp.
Layer on the pizza crust as follows:
Tomato paste, peppers, shrimp mixture, Parmesan
Bake at 400 F. until cheese has melted and crust is nicely browned, about 15 minutes.
Garnish with cilantro and freshly ground pepper.

Recipe Notes

Use your favorite pizza crust recipe, buy a ready-made one, or use Bob's Red Mill Gluten-Free Pizza Crust Mix to keep it gluten-free. This pizza mix requires 2 eggs and 2 Tablespoons of oil. I've been really happy with the results and have used this mix many times. The mix makes two 12-inch crusts, so you can either freeze one for another day, or double the topping recipe to make two pizzas.

INGREDIENTS

1 12- inch prepared pizza crust*
3 tbsp tomato paste
3 - 4 chipotle peppers in adobo with the sauce, (about half of a 7 oz. or 198gm. can)
2 cloves garlic, minced (or 1 tsp. powdered garlic)
1 - 1/2 cups fresh shrimp, shelled and deveined
1/2 cup chopped red pepper
1/2 cup chopped yellow pepper
1/4 cup grated Parmigiano Reggiano cheese
1 tbsp chopped cilantro

freshly ground pepper

NUTRITION INFORMATION

Serving Size: 1 (259 g) Servings Per Recipe: 2

Calories 705.1 Calories from Fat 345 49% Total Fat 38.3 g 58% Saturated Fat 18.7 g 93% Cholesterol 512.4 mg 170% Sodium 1405.6 mg 58% Total Carbohydrate 12 g 4% Dietary Fiber 2.5 g 9% Sugars 5.3 g 21% Protein 76.4 g 152%

LIKE and SHARE ; )

02:57 No comments

Mexican Style Baby Shiitake Mushroom Pizza has a good head start with the use of naturally spicy Shiitake mushrooms. Tasty, great and easy.

Pizza has evolved into an American obsession. An absolute fun and tasty obsession. Recipes range from the basic child’s pizza to one with every option imaginable. And … they are still coming.

It turns out that I figured out how to mix and match the flavors of Asia and Mexico for a sublime pizza.

The Shiitake mushroom is native to Asia and the baby Shiitake is tender and spicy where you can even eat the stems. Nothing goes to waste.

I had a blast playing with these pizza ingredients and ended up making the complete recipe which turns out to be two pizzas. Since it is just Ed and I living in our house guess what I had for breakfast.

Baby Shiitake Mushroom Pizza leftovers were fantastic!

INSTRUCTIONS

This will make two pizzas on two 9" x 13" baking sheets.

If you would like to make your pizza dough by hand, not in a bread machine, please see the recipe for Antipasto Pizza. If you would like to use a bread machine follow these directions.

Place the ingredients into the bread machines bread pan in order as listed below. If the pan has a paddle - make sure it is already in the pan.

/2 cups water
tablespoon maple syrup
tablespoons coconut oil (olive oil is good too)
/2 teaspoon salt
/4 cups bread flour
teaspoons yeast
Firmly place the bread pan into the bread machine.
Plug into the outlet.

Select the DOUGH option. Press the start button. It depends on your machine but it will take about 90 minutes to finish.

While the pizza dough is working heath the oil in a saute pan over medium high heat.
Saute the mushrooms for about 15 minutes and then set aside until needed.

When the dough has finished remove the pan and scoop out the dough with your fingers onto a lightly floured surface.

Invert a large bowl over the dough and let rest for 10 minutes.

Divide the dough in half. Set one aside and keep covered with the bowl until you get to it. Spread a bit of coil on two pans and lightly sprinkle with cornmeal.

Pick up the one ball of dough and flatten it in your hands and carefully start flattening it out and stretching the dough in a round. Place on the prepared pan and start to push the dough out into the thickness and shape that you are looking for.

Start to layer your pizza with the ingredients.

Spread the pizza sauce over the bottom so that you can barely see the dough. Sprinkle with the non-dairy mozarella cheese. Sprinkle on the black beans and sauteed baby shiitake mushrooms. Spread around some of the diced tomatoes.

Bake at 425° for 20 minutes.

Repeat with the remaining dough for a second pizza or wrap the dough tightly and place in a freezer bag for future use.

INGREDIENTS

For the dough:

1 1/2 cups water
1 tablespoon maple syrup
2 tablespoons coconut oil, olive oil is good too
1 1/2 teaspoons salt
4 1/4 cups bread flour
2 teaspoons yeast

Pizza toppings:

1 cup pizza sauce
1/2 cup dairy free mozzarella cheese, I like to process mine into very small pieces
1 pound baby Shiitake mushrooms, cleaned and sliced
1 tablespoon coconut oil
1 cup black beans, drained and rinsed
2-3 Roma tomatoes, diced small (you can use canned tomatoes)

favorite greens for sprinkling after baking, baby spinach, wild leek tops (that is what I used), romaine - chopped small

Nutrition Information

Amount Per Serving (1 Slice)

Calories 326 Calories from Fat 81 Total Fat 9g 14% Saturated Fat 6g 30% Cholesterol 0mg 0% Sodium 868mg 36% Potassium 545mg 16% Total Carbohydrates 71g 24% Dietary Fiber 7g 28% Sugars 5g Protein 14g 28% Vitamin A 6% Vitamin C 6.7% Calcium 3.7% Iron 11.1%

LIKE and SHARE ; )

02:23 No comments

Pizza for breakfast doesn’t have to mean cold leftovers – this easy 30-minute Supreme Breakfast Pizza is built on a buttery crescent crust and is loaded with anything and everything your hungry morning belly can imagine!

You know what? I freaking LOVE pizza. Like a pure, disgusting, unabashed kind of love.

Wanna know what I eat when I’m feeling too lazy to cook? Pizza. Too undecided on where to go? Pizza.

So hungry at work but have no time to go anywhere for lunch (cuz, you know, industrial ovens and all?)

I think you get the idea. But yeah, no matter what time it is, pizza is always a good idea. It’s got almost all the major food groups, so even though it’s heavy on the carbs, you’re getting some good stuff in there, too.

And as far as breakfast pizza goes, well…it’s like Beyoncé says.

If you like it then you shoulda put an egg on it. Or something like that.

Maybe it’s the crescent roll crust. Have I ever talked about how much I love crescent rolls? Oof. Best lazy morning breakfast ever. So quick, so convenient, and no need to laminate dough to stuff my face with buttery, flaky goodness.

Obviously, it was the perfect base for this pizza for all those same reasons. Who wants to mess with pizza dough in the morning while they’re still rubbing sleep from their eyes? Pop the can (scare the dog,) mash them all together until they look sort of like a pizza round, and done.

I think my favorite part (besides the taste) is how freaking fast this goes from just being ingredients in your fridge to in your mouth.

If you’re like me and always have some cooked bacon in the fridge, then this recipe goes even faster. Even with bacon frying time, as long as you’re keeping busy preheating the oven and topping the pizza, you can be enjoying this baby in 30 minutes or less!

INSTRUCTIONS

Preheat oven to 425 degrees F. Place a sheet of parchment paper on a pizza pan and sprinkle generously with flour.

Open the can of crescents and unroll the dough, placing them on the parchment with triangles facing in. They won't match up into a perfect circle, but maneuver them the best you can. Pinch together the seams to seal, and pinch the outer edge to form a raised edge to hold in the toppings.

Carefully spread the sauce over the crust, then place slices of mozzarella on top, followed by colby jack. Arrange toppings evenly on top of cheese.

Place pizza pan in preheated oven and bake for 3 minutes, then carefully remove and crack eggs on top of pizza. Return pizza to oven and continue to bake for 10-12 minutes, or until egg whites are set and crust is browned.

Remove from oven and brush butter over outer edge of crust. Sprinkle pizza with chopped chives, Parmesan, salt, and pepper flakes to taste. Enjoy!

INGREDIENTS

1 can crescent rolls, or your favorite pizza dough
1/4 cup pasta or pizza sauce
3 ounces mozzarella cheese
3 ounces colby jack cheese
2slices Canadian bacon, quartered
1/4 turkey kielbasa link, sliced
3 slices cooked bacon, chopped
1/4 cup onion, thinly sliced
1 small yellow bell pepper, sliced
1 small tomato, sliced (or cherry tomatoes, halved)
3 eggs
Melted butter
Chopped chives
Parmesan cheese
Sea salt

Red pepper flakes

Preparation 15 mins Cook Time 15 mins Total Time 30 mins

NUTRITIONAL INFORMATION

Servings Per Recipe: 8 Amount Per Serving 1

Calories: 226.1 Total Fat: 12.9 g Cholesterol: 141.4 mg Sodium: 387.7 mg Total Carbs: 10.1 g Dietary Fiber: 0.6 g Protein: 17.4 g

LIKE and SHARE ; )

01:48 No comments

Istaknuti post

Scotcheroos

Facebook

Popular Posts

Pages

About me

Recent post

Follow Us

LABELS