HONEY GARLIC CHICKEN PIZZA!

This chicken was fabulous and made a ton! What to do with the leftovers? Make a pizza!!! I used a Schar gluten free crust, topped it with mozzarella, loaded on my chicken and baked it at 425 for 15 minutes!  Top with scallions and dig in!

Garlic Chicken Crockpot Recipe Here

JACK DANIEL'S BARBECUE CHICKEN PIZZA

Have leftover chicken from this awesome Jack Daniel's chicken recipe? Whip up a barbecue chicken pizza!  Use any crust you like.  I used Udi's gluten free.  Top with with mozzarella cheese and then your chicken/peaches.  Bake at 425 for 15 minutes and dig in!!  Top with scallions.

SHORT RIB PIZZA

Have leftover shortribs from this awesome shortrib recipe? Whip up a shortrib pizza!  Use any crust you like.  I used Udi's gluten free.  Top with with mozzarella cheese and then your shortribs.  Bake at 425 for 15 minutes and dig in!!  Top with scallions.

ENGLISH MUFFIN PIZZAS

Never underestimate the power of English Muffin Pizzas for dinner!  Your kids will love making their own and adding any special toppings they love!!  These are beyond simple...perfect for a Monday night dinner! Or Tuesday night, or Wednesday night....you get the idea!

1. Toast English muffins in the toaster to crisp.
2. Top with sauce, shredded cheese and any toppings you like.
3. Bake at 375 a few minutes, just until the cheese is bubbly!

UDI'S PIZZA CRUST-MMMMM!!!!

UDI'S THIN STYLE CRUST PIZZAS ARE AWESOME!!!!  I BAKED MINE RIGHT ON A PIZZA STONE AND THEY CAME OUT SUPER CRISP AND DELISH!!!  WE EVEN TOPPED THEM WITH COLD MOZZARELLA ON TOP OF THE HOT CHEESE.  IN COLLEGE, THIS WAS CALLED "COLD CHEESE PIZZA" AND WAS ALLLLLL THE RAGE!!! THE COMBO OF HOT AND COLD IS AMAZING!!! 

HERE IS THE PIZZA SAUCE I MADE:
1 28-OUNCE CAN SAN MARZANO WHOLE TOMATOES
1 28-OUNCE CAN SAN MARZANO CRUSHED TOMATOES
1 ONION PEELED AND CUT IN HALD
4 T. BUTTER
COMBINE ALL IN A POT, BREAKING U WHOLE TOMATOES.  COOK PARTIALLY COVERED ON A SIMMER FOR 45 MINS OR UNTIL THICKENED.

SUPER FUN INDIVIDUAL PASTA PIZZAS!!!

LAST WEEK I MADE RIGATONI ALL VODKA PIZZA WITH A HOMEMADE CRUST! MMMM!!!! I KNOW MANY OF YOU WOULD PREFER AN EVEN EASIER AND QUICKER WAY TO ENJOY THIS PIZZA! HERE IT IS! USE PILLSBURY PIZZA CRUST, WHIP UP SOME PASTA AND TOSS IT WITH YOUR FAVORITE SAUCE!  ADD SOME CHEESE AND VOILA!  PASTA PIZZA....THE BEST!  I MADE 2 INDIVIDUAL PASTA PIZZAS FOR MY KIDS BUT YOU CAN ALSO MAKE ONE LARGE PASTA PIZZA!!! SUPER FUN DINNER!

INGREDIENTS:
PILLSBURY PIZZA CRUST
PENNE, COOKED & TOSSED WITH YOUR FAVORITE SAUCE
SHREDDED MOZZARELLA CHEESE

INSTRUCTIONS:
LINE ONE LARGE PAN OR 2 MINI PANS WITH PARCHMENT.  PRESS CRUST INTO PAN(S) AND PREBAKE ON A PIZZA STONE AT 400 DEGREES FOR 8 MINUTES. REMOVE FROM PANS AND TOP WITH PASTA AND CHEESE.  BAKE AN ADDITIONAL 8 MINUTES.

CAULIFLOWER PIZZA CRUST!

WHEN I READ ABOUT THIS RECIPE, I COULDN'T WAIT TO TRY IT. I THOUGHT, REALLLLYYYY???? I COULDN'T IMAGINE TRANSFORMING CAULIFLOWER INTO A PIZZA CRUST OF SOME SORT. WELL, IT WORKED! IT WAS DELISH! HUBBY COULDN'T EVEN GUESS IT WAS CAULIFLOWER! THE TRANSFORMATION WAS THAAAAAT GOOD. I THINK THIS RECIPE BEGAN IN THE WORLD OF "LOW CARBING" BUT IT'S JUST PERFECT FOR THE GLUTEN FREE WORLD AS WELL. HOPE YOU GIVE IT A TRY-LET ME KNOW WHAT YOU THINK IF YOU DO!

CAULIFLOWER PIZZA CRUST

1 cup cooked, riced cauliflower (USE A RICER OR I HAVE READ SOME PEOPLE USE A FOOD PROCESSOR! I WILL TRY THAT METHOD NEXT TIME)
1 egg
1 cup mozzarellA cheese (I USED SHREDDED MOZZARELLA/PROVOLONE COMBO)

PIZZA SAUCE OF YOUR CHOICE

MORE SHREDDED CHEESE PLUS ANY TOPPINGS YOU LIKE

Preheat oven to 450 degrees F.

SECRET IS IN GREASING YOUR PARCHMENT VERY WELL. PAM SPRAY DID NOT WORK WELL ENOUGH FOR THIS. GENEROUSLY OIL A ROUND PIECE OF PARCHMENT WITH OIL AND WIPE OFF EXCESS SO IT DOESN'T LEAK OFF SIDES IN OVEN.

In a medium bowl, combine cauliflower, egg and mozzarella. Press evenly on the parchment.

I baked mine directly on a pizza stone at 450 degrees for 12-15 minutes (15-20 minutes if you double the recipe).

Remove the pan from the oven. To the crust, add sauce, then cheese and toppings.

Place under a broiler at high heat just until cheese is melted!

RIGATONI ALLA VODKA PIZZA!!!!!

 START WITH YOUR HOMEMADE CRUST. THIS IS A GLUTEN FREE CRUST. YOU COULD ALSO USE PILLSBURY CRUST!

 BOIL UP YOUR HOMEMADE RIGATONI (OKAY, YOU CAN USE STORE BOUGHT TOO!!!)

 BAKE UP YOUR CRUST SO IT'S NICE AND CRISPY!

 TOP IT WITH YOUR RIGATONI ALLA VODKA

 ADD SOME CHEESE AND PUT IT IN THE OVEN!

 7 MINUTES LATER IT'S READY!

 CUTS PERFECTLY!

 SLICE FOR YOU?

 MMMMMM!!!!
 
OPEN WIDE!


STEP 1: USE PILLSBURY CRUST OR MAKE PIZZA DOUGH
2 cups "Cup 4 Cup" gluten free flour
1 tablespoon rapid rise instant yeast
1 teaspoon sugar
3/4 teaspoon kosher salt
3/4 cup warm water (about 105 degrees F)
3 tablespoons extra-virgin olive oil

1. In a mixer, beat flour, yeast, sugar, and salt.

2. Add the 3 tablespoons of olive oil and the water in a stream until a ball begins to form.

3. Place the ball of dough in a bowl that has been drizzled with olive oil. Turn the dough to coat it. Cover the bowl with plastic wrap and let rise 1 hour in a warm place.

4. After the dough has risen, press into a disk and park in the fridge until ready to use-at least 45-minutes.

5. Press dough into a parchment lined pizza pan. I used one with holes on the bottom for extra crispness! Build up the sides for the crust and thin out the center. Use a fork to make tiny holes on bottom and rub olive oil all over the crust. Bake in a 425 degree preheated oven in the pan for 10 minutes on a baking stone. Remove from the pan placing the pizza directly on the stone for 5 more minutes. Remove from the oven. Add pasta mixed with the sauce (recipe below) and shredded cheese. Return to the oven for about 7-10 minutes until the cheese is all melted.
crust recipe adapted from bon appetit

Alla Vodka Sauce 

MELT 4T. BUTTER, ADD 1 CHOPPED ONION AND 6 CLOVES CHOPPED GARLIC. ADD 2 CANS CRUSHED TOMATOES (28 OUNCES),  1 C. HEAVY CREAM, 1/2 C. PARMESAN CHEESE, SALT/PEPPER.  COOK 45 MINS ON A LOW SIMMER PARTIALLY COVERED. (OPtional: add 2/3c vodka-we actually leave it out-i know, i know but it's just as yummy without it lol)

MIX THE SAUCE WITH STORE BOUGHT PASTA OR HOMEMADE.  IF MAKING GLUTEN FREE HOMEMADE, CLICK HERE FOR MY RECIPE!

GLUTEN FREE PIZZA TOPPED WITH CHICKEN SAUSAGE, ONIONS & CHEESE

1.  MAKE CRUST ACCORDING TO PACKAGE DIRECTIONS.  YOU CAN CURRENTLY FIND C4C PIZZA CRUST MIX AT WILLIAMS SONOMA, YOU CAN ALSO VISIT C4C HERE.
2. FRY UP 2 ONIONS AND 1 PACKAGE OF CHICKEN SAUSAGE IN A LITTLE OLIVE OIL UNTIL BROWNED. 
3. PREBAKE CRUST 8 MINUTES AT 500 DEGREES.  TOP WITH SOME CHEESE, SAUCE, THE SAUSAGE/ONIONS AND MORE SHREDDED CHEESE. BAKE JUST A COUPLE MINUTES UNTIL BUBBLING!

I LOVE YOU CUP 4 CUP!

MY MOST FAVORITE GLUTEN FREE BRAND, C4C, HAS COME OUT WITH A PIZZA CRUST MIX AND I NOW HAVE 2 BAGS!!! THANK YOU CUP 4 CUP! I CANNOT WAIT TO MAKE SOME FABULOUS PIZZAS!!! YOU CAN SCORE THIS PIZZA MIX AT WILLIAMS SONOMA!!!!!!! GO SHOW SOME LOVE TO C4C! ♥

GF PIZZA TOPPED WITH FRESH MOZZARELLA, SAUTEED ONIONS & SAUSAGE & THE BEST SAUCE!

STEP 1: MAKE PIZZA DOUGH
2 cups "Cup 4 Cup" gluten free flour
1 tablespoon rapid rise instant yeast
1 teaspoon sugar
3/4 teaspoon kosher salt
3/4 cup warm water (about 105 degrees F)
3 tablespoons extra-virgin olive oil

1. In a mixer, beat flour, yeast, sugar, and salt.

2. Add the 3 tablespoons of olive oil and the water in a stream until a ball begins to form.

3. Place the ball of dough in a bowl that has been drizzled with olive oil. Turn the dough to coat it. Cover the bowl with plastic wrap and let rise 1 hour in a warm place.

4. After the dough has risen, press into a disk and park in the fridge until ready to use-at least 45-minutes.

5. Press dough into a parchment lined pizza pan. I used one with holes on the bottom for extra crispness! Build up the sides for the crust and thin out the center. Use a fork to make tiny holes on bottom and rub olive oil all over the crust. Bake in a 425 degree preheated oven in the pan for 10 minutes on a baking stone. Remove from the pan placing the pizza directly on the stone for 5 more minutes. Remove from the oven. Add sauce (recipe below), fresh mozzarella, sauteed sausage /onions (recipe below) and some grated cheese-I used a 6 cheese mix. Return to the oven for about 10 minutes until the cheese is all melted. Top with scallions!
crust recipe adapted from bon appetit

MAKE THE SAUCE:2 28-OUNCE CANS WHOLE TOMATOES, PUREE, CRUSHED OR A COMBO OF THESE!
1 STICK BUTTER
1 LARGE ONION PEELED AND HALVED

PLACE ALL IN A LARGE POT AND BRING UP TO A SIMMER. COOK COVERED 45-60 MINS BEING SURE TO BREAK UP THE LARGE TOMATOES IF USING THEM. I ADDED SALT, TOO!!!! DISCARD ONION WHEN DONE COOKING.

MAKE THE SAUSAGE/ONIONS
Cook 1 pack of sausage in the oven at 350 for 1 hour, turning once. Remove and slice thinly. Heat evoo in a pan and add 2 sliced onions ad the sausage..sautee till well blended. Set aside to cool for pizza.

GF FRIDAY-CAULIFLOWER PIZZA CRUST

WHEN I READ ABOUT THIS RECIPE, I COULDN'T WAIT TO TRY IT. I THOUGHT, REALLLLYYYY???? I COULDN'T IMAGINE TRANSFORMING CAULIFLOWER INTO A PIZZA CRUST OF SOME SORT. WELL, IT WORKED! IT WAS DELISH! HUBBY COULDN'T EVEN GUESS IT WAS CAULIFLOWER! THE TRANSFORMATION WAS THAAAAAT GOOD. I THINK THIS RECIPE BEGAN IN THE WORLD OF "LOW CARBING" BUT IT'S JUST PERFECT FOR THE GLUTEN FREE WORLD AS WELL. HOPE YOU GIVE IT A TRY-LET ME KNOW WHAT YOU THINK IF YOU DO!

CAULIFLOWER PIZZA CRUST
1 cup cooked, riced cauliflower (USE A RICER OR I HAVE READ SOME PEOPLE USE A FOOD PROCESSOR! I WILL TRY THAT METHOD NEXT TIME)
1 egg
1 cup mozzarellA cheese (I USED SHREDDED MOZZARELLA/PROVOLONE COMBO)

PIZZA SAUCE OF YOUR CHOICE

MORE SHREDDED CHEESE PLUS ANY TOPPINGS YOU LIKE

Preheat oven to 450 degrees F.

SECRET IS IN GREASING YOUR PARCHMENT VERY WELL. PAM SPRAY DID NOT WORK WELL ENOUGH FOR THIS. GENEROUSLY OIL A ROUND PIECE OF PARCHMENT WITH OIL AND WIPE OFF EXCESS SO IT DOESN'T LEAK OFF SIDES IN OVEN.

In a medium bowl, combine cauliflower, egg and mozzarella. Press evenly on the parchment.

I baked mine directly on a pizza stone at 450 degrees for 12-15 minutes (15-20 minutes if you double the recipe).

Remove the pan from the oven. To the crust, add sauce, then cheese and toppings.

Place under a broiler at high heat just until cheese is melted!

GLUTEN FREE PIZZA JACKPOT!

BEST HOMEMADE GLUTEN FREE PIZZA!!!!!!! HUBBY WAS NOT TOO DISAPPOINTED!!!! LOL!!!!ALL CREDIT FOR THIS RECIPE GOES TO THE KING ARTHUR FLOUR WEBSITE!
Gluten-Free Pizza Crust
Crisp and chewy, this is a wonderful base for your favorite toppings.

Note: you must use a stand mixer or electric hand mixer to make this dough; mixing by hand doesn't do a thorough enough job.
View by: Volume Weight
1 1/2 cups King Arthur Gluten-Free Multi-Purpose Flour (USE THIS BRAND-I DID!!!)
2 tablespoons buttermilk powder
1 tablespoon sugar
1 teaspoon baking powder
3/4 teaspoon salt
1 teaspoon xanthan gum
1 1/2 teaspoons instant yeast
1 cup warm water
2 tablespoons olive oil (for dough)
2 tablespoons olive oil (for pan)

Directions
1) Place the dry ingredients (except the yeast) into a large mixing bowl; the bowl of your stand mixer is perfect. Mix until thoroughly blended.
2) Place the warm water, olive oil, yeast, and about 1/2 cup of the dry mixture into a small bowl. Stir to combine; a few lumps are OK. Set aside for 30 minutes or so, until the mixture is bubbly and smells yeasty.
3) Add this mixture to the dry ingredients, and beat on medium-high speed for 4 minutes. The mixture will be thick and sticky; if you've ever applied spackling compound to a wall, that's exactly what it'll look and feel like. Note: you must use a stand mixer or electric hand mixer to make this dough; mixing by hand doesn't do a thorough enough job.
4) Cover the bowl, and let the dough rest for 30 minutes or so.
5) Preheat the oven to 425°F.
6) Drizzle 2 tablespoons olive oil onto the center of a baking sheet or 12" round pizza pan. Scrape the dough from the bowl onto the puddle of oil.
7) Using your wet fingers, start at the center of the dough and work outwards, pressing it into a 12" to 14" circle.
8) Let the dough rest, uncovered, for 15 minutes.
9) Bake the crust for 8 to 10 minutes, just until it's set; the surface will look opaque, rather than shiny.
10) Remove from the oven and top with whatever you like. Return to the oven to finish baking, about 10 to 15 minutes depending on the toppings you've chosen.
11) Remove from the oven, and serve warm.
Yield: one 12" to 14" pizza.
FYI-I MADE 2 8 INCH PIZZAS USING THIS RECIPE. WARNING: THE DOUGH IS SO STICKY AND GAVE ME LOW HOPE FOR THE RECIPE BUT THE OUTCOME WAS AMAZZZZZZZZZZZING!!! I BAKED MINE ON PARCHMENT PAPER THAT I LAYED DIRECTLY ON A PIZZA STONE!