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.

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.

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!

LOOK NO FURTHER......BEST GLUTEN FREE PIZZA CRUST MIX!!

KUDOS TO CUP 4 CUP FOR THIS AMAZING PIZZA CRUST MIX!!! FOLLOW PACKAGE DIRECTIONS AND ADD SAUCE/CHEESE.  YUM!!!!

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!

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.