Grilled Chicken Taco Pizza

All summer I have been wanting to try grilled pizza. This week I finally got around to it. I found an amazing recipe in Food Network Magazine for Grilled Chicken Taco Pizza. As soon as I saw the recipe I knew this was the one I had to try. I think grilled pizza is our new family favorite. It was so good!

Grilled Chicken Taco Pizza

food network magazine

Taco Seasoning: 2 tbsp onion powder

2 tbsp garlic powder

1 tbsp chili powder

1 tsp dried oregano

1 tsp cayenne pepper

1 tsp ground cumin

salt and freshly ground pepper

For the Pizzas: 1/4 cup canola oil, plus more for brushing

1 lb boneless, skinless chicken breasts

1 16oz tube pizza dough

flour for dusting

1 cup shredded mozzarella cheese

1 cup shredded sharp cheddar cheese

1 avocado

juice of 1 lime

1/2 tsp cumin

1/2 tsp chili powder

1 tbsp diced red onion

salt and pepper

1 cup fresh salsa

1/2 cup sour cream

1/4 cup fresh cilantro

Make the taco seasoning: Mix all of the ingredients with 1 tbsp each salt and pepper in a bowl.

Prepare the pizza: Mix 2 tbsp of the taco seasoning and the canola oil in a shallow bowl. Pound the chicken between 2 pieces of plastic wrap to 1/4 inch thick. Add the chicken to the bowl, turning to coat and marinate 30 minutes.

Preheat the grill to medium high. Grill the chicken until cooked through, about 4 minutes per side. Let cool, then cut into bite-size pieces.

Divide the dough into 3 pieces. Roll out each on a floured surface into an 8 inch round. Brush with canola oil, sprinkle with taco seasoning and grill until crisp, 3-5 minutes per side. Remove from grill.

Mix the cheeses in a bowl, then sprinkle on the crusts and top with the chicken. Return the pizzas to the grill, cover and cook until the cheese is melted, about 5 minutes. Meanwhile, mix the avocado, lime juice, cumin, chili powder, red onion, and salt and pepper to taste. Top the pizzas with the avocado mixture, salsa, sour cream and cilantro.

Kielbasa and Caramelized Onion Pizza

Sorry about the lack of posts. I cooked myself sick the week of Christmas and while I have been making some really good things that I really wanted to share the last two weeks, I have had a hard time getting back into the swing of things. I think life is somewhat back to normal now and I am back to posting.

I have been promising my husband I would make this pizza for about 3 weeks and I finally made it last night. Eric gave it one hundred thumbs up. I think we will be adding this to his "favorite dinner's" list. That list is getting to be a bit long:) If you like meat or have a man in your life-this is the pizza for you!

(sorry about the picture-I pulled it out of the oven and ran out the door to get to work on time.)

Kielbasa and Caramelized Onion Pizza

adapted from Rachael Ray

2 tbsp olive oil

1 lb kielbasa, halved lengthwise and thinly sliced crosswise

2 onions, thinly sliced

salt and pepper

1 1/2 tsp dried thyme

1-2 cups mozzarella cheese

pizza dough

Add 1 tbsp olive oil to skillet and heat over med heat. Add kielbasa and cook, stirring until lightly browned, about 5 minutes. Transfer to a bowl. Add remaining olive oil and onions to same skillet and cook until onions are golden brown, about 8-10 minutes, stirring occasionally. Add kielbasa back to skillet and season with salt, pepper and thyme.

Prepare your pizza dough (whatever kind you like to use) and arrange on baking sheet or pizza stone (worth the money!!). Arrange kielbasa/onion mixture over dough and sprinkle with cheese. Bake at 425* for about 14-17 minutes, or until crust is golden brown.

Crazy Good Pizza!

This pizza is one of the best I have ever had, let alone made! Butternut Squash and Caramelized Onion Pizza. Need I say more?

Butternut Squash and Caramelized Onion Pizza

Squash:

2 cups butternut squash, cut into 1/2 inch cubes

2 tbsp brown sugar

2 tsp olive oil

salt and pepper

Caramelized Onions:

2 tbsp olive oil

2 tbsp butter

1-2 sweet onions, peeled and thinly sliced

Sauce:

2 tbsp butter

2 tbsp flour

1 1/2 cups whole milk

pinch of nutmeg

salt and pepper to taste

1 1/2 cups mozzarella cheese

1/2 cup grated parmesan cheese

To prepare-you can either make your own crust or buy one from the store. Spread dough to desired size and thickness and lightly toast for 7-10 minutes before adding toppings.

Squash: Preheat oven to 350 degrees. On a baking sheet, toss butternut squash, brown sugar, oil salt and pepper. Place in oven and bake for 15 minutes and then flip squash. Bake another 15 minutes or until tender. Set aside.

Onions: While squash is baking, heat oil and butter in pan. Add onions and saute until they begin to caramelize. Cook on med-low for about 30 minutes to get them golden and sweet. Set aside.

Sauce: Melt butter in saucepan. Whisk in flour until smooth. Gradually whisk in the milk, bring to boil over med-high heat. Reduce heat and simmer until sauce thickens. Whisk in nutmeg, salt and pepper.

Assembly: Preheat oven to 425 degrees. Spread sauce evenly over lightly toasted crust. Evenly distribute the onions over the pizza. Likewise with the squash. Spread an even amount of mozzarella and parmesan cheese over squash. Bake for about 15-20 minutes or until crust is golden and cheese is melted and bubbly.

Spinach Artichoke Pizza

I LOVE anything with a spinach and artichoke combo! I have been finding recipes lately with a variety of ways to use the combination besides in a dip form. I have a Spinach and Artichoke Mac and Cheese that is too die for. I will have to post that one soon. Tonight I turned the combo into pizza. My little guy thought having a green pizza was "cool". It was delicious and we didn't have much left over.

Spinach-Artichoke Pizza

adapted from Everyday with Rachael Ray

*pizza dough

2 TBSP butter

1 onion, finely chopped

3 garlic cloves, finely chopped

salt and pepper

3 TBSP flour

1 1/2 cups milk

dash of nutmeg

2 (10 oz) boxes frozen spinach, thawed and squeezed dry

1 (16 oz) can artichoke hearts, chopped

1/2 cup grated parmesan cheese

1 cup mozzarella cheese

sprinkle of thyme

Prepare pizza dough according to directions. In a medium skillet, melt butter over medium heat. Add the onion and garlic and cook until softened, about 5 minutes; season with salt and pepper. Whisk in the flour for 1 minute, then whisk in the milk and season with nutmeg. Cook until thickened-about 5 minutes.

Pull the spinach apart, then add to the sauce. Stir in the artichokes and heat through. Stir in the parmesan cheese and remove from heat.

Spread mixture over prepared pizza dough and top with mozzarella cheese; sprinkle with thyme. Bake until cheese is melted and crust is golden.

* for my pizza dough I use the same recipe as my homemade bread-visit www.pantrysecrets.net to learn more about that recipe. A pizza stone is ideal (sprinkled with some cornmeal to prevent sticking) but not necessary.

Hot Pockets

Last year my Mom introduced me to this amazing bread recipe! With this one recipe you can make bread, rolls, buns, cinnamon rolls, pizza, calzones, braids, etc. You name it, you can make it with this recipe! I love it!! Visit the website www.pantrysecrets.net to learn more about the recipe. Today I made 16 breakfast "hot pockets" for my husband who leaves before 6am for work. He loves these because he can grab them out of the freezer on his way out the door and pop it in the microwave for breakfast. I just put some scrabbled egg, cooked sausage and shredded cheese in each one, bake them and pop them in the freezer. It couldn't be easier! I also made a few pizza pockets for fast lunches. I love making these rather than buying the frozen ones at the store. These are healthier and you control what goes in them-not to mention cheaper.