Grilled Peach & Prosciutto Pizza

Original Photo and Recipe

I liked this, it wasn't really sweet and peachy.  Due to laziness I cheated and used a tube of premade thin crust pizza dough and grilled the peaches in a grill pan on the stove.  Ta da.

Grilled Peach & Prosciutto Pizza
Serves:  2-4
Approx. 650 calories per serving (1/4)

for pizza dough:

recipe from allrecipes

3 c. all-purpose flour

1 package active dry yeast

2 tbsp vegetable oil

1 tsp salt

1 tbsp white sugar

1 c. warm water (110 degrees F)

for pizza toppings:

2 peaches, sliced and grilled for 2-3 minutes 

a ball of fresh mozzarella

8 slices of prosciutto

handful of parmesan

cilantro

Preheat the oven to 375°F. 

Combine flour, salt, sugar and yeast in a large bowl. Mix in oil and water. Kneed dough with your hands and roll out half of the dough on a pizza stone or baking sheet. If you want to use the entire dough then double the amount of pizza toppings. 

Cut individual peach slices and grill for 2-3 minutes on each side. Top pizza with parmesan, thinly- sliced mozzarella slices, peach slices and prosciutto pieces. Bake pizza for 20-25 minutes. Top pizza with cilantro before serving. 

Shrimp, Black Bean, and Grilled Corn Pizza

Original photo and recipe

I thought the flavors of this were pretty good, but I wasn't a huge fan of the shrimp.  Matt preferred the shrimp part over everything.  

Shrimp, Black Bean, and Grilled Corn Pizza
Serves: about 4
Calories:  About 2500 per pizza

1 lb pizza dough  (I used a premade tube of thin crust dough from Pillsbury)
1/2 lb small shrimp, peeled and deveined  (I thawed out frozen precooked)
Juice of 1/2 lime
1 tsp ancho chile powder  (I used regular chili powder)
1/2 tsp ground coriander
1/4 tsp ground cumin
1 clove garlic, minced
Salt
Pepper
2 Tbsp olive oil
1/2 red bell pepper, diced
1/3 cup canned black beans, drained
1 ear of corn, grilled, and kernels removed
4 oz Manchego, grated  (I used some cotija cheese and a little cheddar)
4 oz Monterrey Jack, grated
Small handful cilantro, chopped  (yuck... but I threw on some parsley)

1. Preheat oven to 450.
2. Toss shrimp with lime juice and add chile powder, cumin, coriander, a pinch of salt and pepper.
3. Heat olive oil over medium-high and add garlic, cooking for about a minute.
4. Add shrimp and cook 3-5 minutes, until pink and mostly opaque.
5. Shape ball of pizza dough into a 12-14" round.
6. Sprinkle cheese over the crust, leaving the edges bare.
7. Toss beans, red bell pepper, and corn together and then sprinkle evenly over the pizza.
8. Bake 5-7 minutes, until pizza is bubbly and the edges begin to brown.
9. Remove from oven, sprinkle with cilantro, and let sit 5 minutes before slicing and serving.

Grilled Pizza

I had been thinking about trying to grill pizza for awhile and then it showed up on Lindsay's blog so I decided to try out her recipe. It was kind of successful We had the grill on as low as it could possibly go and cooked for wayyyyy less time and the crusts still got burned... especially the buffalo one because it was closest to the tank. I don't know why our grill is super mega inferno hot.

Grilled Pizza

Serves: 2-3

Ingredients
* 1 tube pre-made pizza crust (we used Pillsbury)
* 2 cups shredded mozzarella cheese
* 1 cup pizza sauce
* Meat and veggie toppings of your choice (We had thin sliced lunchmeat pepperoni, fresh basil, green and red peppers, mushrooms, and onions)

Directions
1. Preheat an outdoor grill for low heat and spray grate with cooking spray

2. Roll out prepared pizza dough to a size that will fit your grill (we used 1 tube of dough, cut in half, for 2 individual pizzas).

3. Place on grill for 5 minutes, or to desired doneness, and flip over. Now add the sauce, cheese, and other toppings. (OURS TOOK LIKE 3 MINUTES)

4. Cover the grill and allow to cook over high heat for 5 to 10 minutes, or until cheese is melted and bubbly. (WE FLIPPED THEM OVER AND TOPPED THEM, TURNED THE GRILL COMPLETELY OFF AND CLOSED THE COVER, THEY STILL ONLY TOOK 5 MINUTES TOPS)

-Notes: I had heard that if you don't cook up the toppings before grilling, they won't cook enough. So I sauteed the veggies beforehand.

I made a Buffalo chicken version that was topped with:
-Mix 1 small can chicken (drained) with 1/2 cup ranch and 1/2 cup buffalo sauce, spread on crust
-Top with cheddar or colby jack cheese

Buffalo Chicken Pizza

Yet again we were faced with nothing in the fridge and no good ideas for dinner. What we really wanted to eat was Buffalo Chicken Dip, but that is not really a meal. So I made it into one. It was freaking good. Please note, I found this recipe for the pizza dough and it is a no-wait, no-raise recipe, which is awesome when you are in a hurry. It makes the dough pretty dense so don't you dare complain about it or say that I missed a step because I didn't let it raise... that's the point!

Buffalo Chicken Pizza
Serves: 3-4

Ingredients
* 8 oz cream cheese, softened (I used reduced fat)
* 6 oz Frank's buffalo sauce
* 4 oz Ranch dressing (I used Hidden Valley)
* 1/2-3/4 pound ground chicken
* 1 cup shredded colby jack or cheddar cheese

*3 cups all-purpose flour
*1 (.25 ounce) package active dry yeast
*2 tablespoons vegetable oil
*1 teaspoon salt
*1 tablespoon white sugar
*1 cup warm water (110 degrees F/45 degrees C)

1. Preheat the oven to 375. Lightly spray a pizza pan with non stick spray.

2. In a skillet, cook the ground chicken until no longer pink and add the cream cheese, buffalo sauce, and ranch and heat over low until combined.

3. Meanwhile, combine flour, salt, sugar, and yeast in a large bowl. Mix in oil and warm water. Squish into a ball and then roll out onto the pizza pan. The crust is decently thick if you use a regular sized circular pizza pan. Squish up the edges to make an edge crust. Bake for about 10 minutes.

4. Remove the crust and dump on the chicken mixture and spread out. Top with shredded cheese. Bake for an additional 15-20 minutes, or until the crust is done.

Potato Pizza Casserole

This was another I-need-to-use-up-the-hamburger casserole. It was pretty tasty! Matt thought the potatoes were strange instead of pasta, but I liked it! Another find on allrecipes.com



Potato Pizza Casserole
Serves: 4

Ingredients:
+1 pound ground beef
+1 small onion, chopped
+salt and pepper to taste (I used montreal steak seasoning instead)
+1/4 teaspoon garlic powder (see above)
+5 cups peeled and thinly sliced potatoes (I used about 4 large red potatoes... or one good layer in th 9x13 pan)
+1 (3 ounce) package chopped pepperoni (I used slices... 1 layer in the pan)
+1 (10.75 ounce) can condensed tomato soup
+1 (10.75 ounce) can condensed Cheddar cheese soup
+1/2 cup milk
+1/2 teaspoon dried oregano (I omitted)
+1/4 teaspoon Italian seasoning (I used more)
+1/2 teaspoon brown sugar (I omitted)
+8 ounces shredded mozzarella cheese

1. Preheat the oven to 350 degrees F (175 degrees C). Cook the ground beef and onion in a large skillet over medium heat until evenly browned. Drain off grease. Season with salt, pepper, and garlic powder.

2. Spread the sliced potatoes in a layer on the bottom of a 9x13 inch baking dish. Spread the ground beef and onion over the potatoes. Place slices of pepperoni over the ground beef. In a saucepan over medium heat, combine the tomato soup, Cheddar cheese soup, and milk. (I did this in a 4 cup pyrex measuring cup in the microwave) Season with oregano, Italian seasoning, and brown sugar. Mix well, and cook until heated through. Pour over the contents of the baking dish.

3. Cover the dish with aluminum foil, and bake for 30 minutes in the preheated oven. Remove the aluminum foil, sprinkle mozzarella cheese over the top, and bake for an additional 15 minutes, until the cheese is melted and bubbly.

Grown up hot pocket

This is just a quick meal for when you don't have time for anything fancy. It is not really a recipe because you can stuff it with whatever you want. I just wanted to give you another idea for your weekly list.

Grown Up Hot Pocket
Serves: 1 each

1. Roll out a tube of refrigerated pizza crust.
2. Stuff with slice of genoa salami, provolone, roasted red peppers, onion etc.
3. Fold up and brush top with melted butter and sprinkle with italian seasoning. Bake per crust directions.
4. Serve over pizza sauce and sprinkle with parmesan cheese.

Pizza Blobs (haha)

Ok so these are nothing fancy, but I just got home from grocery shopping and I needed to make something quick that didn't require a lot of brainpower.

Pizza Blobs
Serves: 2-3

1. Preheat the oven to 25 degrees less that what it says on your tube of pizza crust dough.
2. Open a tube of pizza crust dough (by the crescent rolls at the store) and cut into 3 or 4 rectangles. On a cookie sheet, lay them out so half hangs off the pan. Slightly flatten the part on the pan so you have room for toppings.
3. Mound up your toppings on half of each rectangle. We used diced green and red peppers, onion, pepperoni, mushrooms, pineapple, and minced garlic. Add some shredded mozzarella cheese.
4. Fold over the crust and pinch the seams together. It doesn't need to be pretty.
5. Bake about as long as it says to on the tube. Probably around 15 minutes.
6. Take out of the oven and rub a stick of butter all over the top crust and sprinkle on some parm, mozz, and italian seasonings. Pop back in the oven for about 2 minutes.
7. Meanwhile, dump some prepared pizza sauce on a plate and microwave until steaming hot (like 45 seconds). Remove blobs from the oven and place one on top of the sauce and serve.

Use It Up Pizza

This is one of those things that I make when I don't feel like cooking something difficult and I have a bunch of odds & ends in my fridge. These ingredients are staples in our house.

Use It Up Pizza

Serves: 2

You Need:

1 package crescent rolls (garlic flavor work great too!)

6-7 deli slices of ham, diced

6-7 deli slices of turkey, diced

Diced red pepper

Diced green pepper

Diced red onion

Shredded Colby Jack Cheese

Veggie cream cheese (softened)

Italian dressing

1. Preheat the oven to 350 degrees (or whatever it says on a crescent roll package.

2. On a baking sheet, roll out the crescent rolls into a rectangle and press the seams together.

3. Take about 3 tablespoons of veggie cream cheese and spread it thinly onto the rolls. Drizzle a little italian dressing around and spread it out.

4. Top with handfuls of shredded cheese, the meats, and the peppers.

5. Pop into the oven for about 8 minutes. Remove and top with the red onions. Put back in the oven for another 3-5 minutes until golden brown.

6. Cut into 6 slices and serve. Yummy and quick!

Boyscout Pizzas

These are so easy I am almost embarassed to blog about them! Matt used to eat these in boyscouts and I remember them from being a kid. Every once in awhile we get a craving for them. I really like to make them because they can bake in the toaster oven, my favorite kitchen appliance! So nice when it is hot out and you don't want to heat up the oven.


Boyscout Pizzas

1. Preheat toaster oven to 350 degrees.

2. On a toaster oven pan, split 2 or 3 (however many will fit) english muffins and lay on pan.

3. Spread on a couple spoonfuls of your favorite pizza or spaghetti sauce.

4. Add lots of shredded mozzerella cheese.

5. Dice up whatever toppings you like. Smaller pieces are better when working with a small pizza! We used pepperoni, onion, green and red peppers, and mushrooms. Basically anything you want. Sprinkle the toppings on.

6. Add a little more sauce on top and sprinkle with a little extra italian seasoning.

7. Bake until melty and crunchy... about 10 minutes.



Serves: 2 halves per person.