Pizza, Pizza, Pizza
May 20th, 2018 by Jennifer Brown

Photo courtesy of Cans Get You Cooking

Greek Pizza

  • 3 tablespoons olive oil, divided
  • 1 medium red onion, halved and thinly sliced
  • 1 pound prepared pizza dough
  • 1/2 cup prepared pesto sauce
  • 14-ounce can artichoke hearts, drained and quartered
  • 10-ounce can chicken breast, drained and flaked
  • 4-ounce can sliced mushrooms, drained
  • 3.8-ounce can sliced ripe olives, drained
  • 1/2 cup crumbled feta cheese

Heat 1 tablespoon of oil in a 12-inch skillet over medium heat. Cook onion until just softened, about 5 minutes. Set aside.

Divide dough into two equal balls. On a well-floured surface, use a floured rolling pin to roll each ball into a 10-inch circle. Place on large cookie sheets or pizza pans. Brush each crust with 1 tablespoon of olive oil.

Heat oven to 425 F.

Spread pizza dough with pesto sauce to within 1 inch of edge. Top with red onion, artichoke hearts, chicken, mushrooms, olives and feta cheese. Bake for 15 minutes or until crust is golden.

Photo and recipe courtesy of Cans Get You Cooking


Thin-Crust Breakfast Pizza

  • 1 flatbread pizza crust
  • 1/2 cup cheddar cheese
  • 2 eggs, lightly scrambled
  • 3 ounces sausage, cooked and crumbled
  • 2 ounces yellow peppers, diced
  • 2 ounces red peppers, diced

Heat oven to 375 F.

Place flatbread on a cookie sheet and bake for 2 minutes. Remove from oven. Top with cheese, eggs, sausage and peppers. Return to oven and bake for 4 more minutes or until cheese melts.

Grilling method: Heat grill to 375 F. Bake flatbread on grill for 1 to 2 minutes. Remove from grill. Top with cheese, eggs, sausage and peppers. Return to grill. Close lid and grill 4 more minutes or until cheese melts.

Courtesy of Flatout Flatbread


Arugula Mushroom Pizza

  • 1 flatbread pizza crust
  • 1/2 cup mushrooms, cooked
  • 1/2 cup arugula
  • 6 grape tomatoes
  • 1 tablespoon Parmesan cheese, grated
  • 1 1/2 teaspoons fat-free balsamic vinegar

Heat grill or oven to 375 F.

Bake flatbread for 2 minutes. Remove. Warm mushrooms in a microwave or pan. Top flatbread with arugula, tomatoes and mushrooms. Sprinkle with cheese and drizzle with balsamic vinegar.

Courtesy of Flatout Flatbread


Pizza-Bella Mushrooms

  • 4 portabella mushrooms, stems removed
  • 1 cup marinara sauce
  • 12 slices pepperoni
  • 1 cup shredded mozzarella cheese
  • 1/4 cup fresh basil, chopped

Heat oven to 400 F.

Spray baking sheet with nonstick spray. Place mushrooms on the baking sheet and fill evenly with marinara, pepperoni and cheese. Bake for 10 minutes, or until mushrooms are tender and cheese has melted. Top with basil.

Courtesy of Produce for Kids


Tortilla Pizzas

  • 4 8-inch flour tortillas
  • 15 ounces refried black beans
  • 4 fresh plum tomatoes, chopped
  • 4 ounces sliced jalapeños, drained
  • 1 1/3 cups shredded Mexican cheese blend
  • 1 tablespoon chopped fresh cilantro
  • Chipotle-ranch dressing (optional)

Heat oven to 400 F.

Bake tortillas directly on an oven rack for 2 minutes. Cool. Spread 1/4 cup beans onto each tortilla. Top evenly with tomatoes, jalapenos and cheese.

Bake for 8 minutes or until cheese is melted. Sprinkle with cilantro just before serving. For added flavor, drizzle pizzas with chipotle-ranch dressing.

Courtesy of Rio Luna


Bacon Cheeseburger Pizza

  • 1/2 pound ground round beef (85 percent lean)
  • 1 12-inch prebaked pizza crust
  • 1 tablespoon canola oil
  • 1/2 cup ketchup
  • 1 tablespoon prepared yellow mustard
  • 1 cup shredded cheddar cheese
  • 1/3 cup small dill pickle slices
  • 6 slices fully cooked bacon, heated and chopped

Heat gas grill to medium.

Meanwhile, heat a medium skillet over medium-high heat. Add beef. Cook for 5 to 7 minutes or until crumbled and no longer pink, stirring occasionally. Drain.

Brush the bottom and top edge of the pizza crust with oil. Stir together ketchup and mustard in a small bowl. Spread evenly over top of crust.

Top with cooked beef and sprinkle with cheese, pickles and bacon. Grill 5 to 7 minutes or until crust is crisp and cheese melts, rotating pizza if needed.

Courtesy of Ready Set Eat


Grilled Strawberry and Basil Dessert Pizza

  • Grilling spray
  • 1 pound strawberries, hulled and quartered
  • 2 tablespoons honey
  • 2 teaspoons granulated sugar
  • 3 tablespoons finely chopped basil
  • 16 ounces cream cheese, softened
  • 2 cups dairy whipped topping
  • 16-ounce ready-to-bake pizza dough

Spray cold grates of a gas grill with grilling spray. Heat grill to medium-low. Meanwhile, in a medium bowl, gently stir together strawberries, honey, sugar and basil. Cover and set aside. In a small bowl, stir together cream cheese and whipped topping. Set aside.

Spray a rimless baking sheet or pizza pan with grilling spray. Roll dough in a 12-inch circle on a lightly floured surface. Carefully transfer to the baking sheet, then directly onto the grill grates.

Grill dough about 2 minutes per side, until lightly charred and cooked through. Spread grilled crust evenly with cheese mixture. Top with strawberries. Serve with additional whipped topping, if desired.

Courtesy of Ready Set Eat


Homemade Pizza Dough

  • 2 cups all-purpose flour
  • 1 teaspoon instant yeast
  • 1 teaspoon salt
  • 1/2 teaspoon granulated sugar
  • 3/4 cup warm water
  • 1 tablespoon olive oil

Add flour, yeast, salt and sugar to a food processor. Pulse until well combined, about 15 seconds. Add water and oil. Continue to pulse until dough forms a ball, about 30 seconds. Remove dough and knead until smooth. Place dough in a medium bowl. Cover and let rise until doubled in size, about 1 hour.

Courtesy of Ready Set Eat