Looking for some out of this world pizza recipes? Look no further!
Beet Pesto Pizza with kale and Goat Cheese
- 1 lb gluten-free pizza dough
- 1 cup beet pesto
- 2 cups kale leaves thinly sliced*
- 1.5 cups mozzarella cheese grated
- 2 ounces goat cheese
- Prepare the beet pesto and the pizza dough.
- Preheat the oven to 415 degrees F.
- Dust gluten-free flour (or cornmeal) on a baking sheet and press or roll the dough to desired thickness.
- Bake the dough for 5 to 7 minutes with no toppings.
- Remove the crust from the oven and spread the beet pesto over it. Add the kale leaves, followed by the goat cheese and mozzarella. Note: the kale will cook down in the oven.
- Bake pizza for 20 to 25 minutes or to desired crisp.
- Allow pizza to cool 5 minutes before serving.
Uncommon Ramen BBQ Chicken Pizza Bake
- 6 ounces ramen noodles, any flavor
- 1 egg, beaten
- 1⁄4 cup parmesan cheese, finely grated
- 2 tablespoons vegetable oil
- 2⁄3 cup barbecue sauce
- 1 cup cooked chicken, chopped into 1/2 inch chunks
- 1 cup mozzarella cheese, shredded
- 1⁄2 red onion, thinly sliced
- 5 ounces canned mandarin orange segments, drained well
- Remove ramen noodles from their packages and cook in boiling water until just al dente (1-2 minutes). Save the flavor packets for another use.
- In a large bowl, beat the egg and parmesan cheese.
- Drain the noodles very well and add to the large bowl, mixing quickly to combine.
- Preheat the oven to 450 degrees F.
- Heat a 12-inch cast-iron skillet over a medium heat until hot. Once hot, add the vegetable oil and tilt the pan to coat the base and sides with it. Add the noodles to the skillet, using a fork to help you spread them out to cover the base in an even layer. Press down using a metal spatula to compact it down. Cook over a medium-low heat until golden and slightly crisp underneath.
- Spread the BBQ sauce over the noodles, scatter on the chicken and mozzarella. Top with the onions and mandarin segments. Add any of the optional toppings now too.
- Bake for 10-15 minutes until the cheese has melted and is starting to brown.
- Remove from the oven and use a metal spatula to help loosen the pizza from the skillet. Slide-out into a cutting board, cut into wedges, and serve.
- Note: you can also make two 9-inch pizzas from this recipe. The crust will be slightly thinner. Just use a 9-inch skillet instead of a 12-inch and only use half the cooked noodle mixture for each pizza base.
Grilled Four onion pizza
- 8 ozs store-bought refrigerated pizza dough
- 2 garlic cloves, grated or minced
- 1 1/2 tsps freshly ground pepper
- 1 3/4 tsps kosher salt, divided
- 1 1/4 cups extra-virgin olive oil, divided
- 4 large leeks
- 4 green onions, sliced into 3 inch lengths
- 12 ozs fontina cheese, coarsely shredded
- 2 tbsps chopped fresh chives
- Preheat the grill to medium-high (450º). Divide pizza dough into 2 balls and let rest at room temperature until no longer stiff, 20 to 30 minutes.
- Blend garlic, pepper, 2 tbsp oil, and 1/2 tsp of salt in a medium bowl
- Heat remaining 2 tbsp oil in a large frying pan over medium heat. Add leeks and remaining 1/4 tsp salt and cook, stirring often, until softened, about 8 minutes. Add green onions and cook, stirring often, until wilted, about 3 minutes. Stir into a bowl of garlic oil.
- Stretch each ball of dough into a 12 inch round and place on a lightly oiled sheet of parchment paper. Flip each dough round onto a preheated grill and then remove parchment paper. Grill, covered, until dough puffs, about 2 minutes. Transfer rounds to a baking sheet, grilled sides up.
- Sprinkle the grilled side of each round with 1 cup of cheese, then half of the onion mixture and half of the remaining cheese. Using a wide spatula, transfer pizzas to grill and cook, covered, 1 to 2 minutes. Then pop any large bubbles of dough (this keeps the pizza fairly flat so toppings stay on). Cook until browned and crisp on bottoms, 3 to 5 minutes more. Remove pizzas from the grill, sprinkle with chives and enjoy a glass (or 2) of our Grenache Blanc. Enjoy!
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