Pizza
We absolutely love pizza nights! Sometimes it’s our usual favorite of spicy sausage with red onion or shrimp and asparagus with an Alfredo sauce but not this time! I had some BBQ pulled pork so I decided to use the leftovers for a pizza, we always make our pizza dough but any store bought works just fine then I added ….well, Jim added the BBQ sauce as the base then he added the pulled pork, red onion, pickled jalapeño’s, diced cooked bacon, pineapple tidbit and cheese. This became a family favorite after just one bite! It’s sweet, spicy and tangy all in one bite. So, so good!
NOTE-when we bake the pizza in the oven we use a pizza stone but when we grill the pizza we put the crust right on the grill grates. Follow the baking instructions for your particular dough.
I used left over pulled pork that I made but you can certainly buy it already made in the grocery store.
We did not measure amounts so I’m giving you approximate amounts, add topping’s to your liking!
INGREDIENTS
Dough for 1 pizza, home made or store bought
Your favorite BBQ sauce 1/4-1/2 cup
1/2 cup cooked BBQ pulled pork
1/2 small red onion-diced
1/4 cup pickled jalapenos
5 slices of cooked bacon-crumbled
1/4 -1/2 cup pineapple tidbits
1/2 cup of shredded cheese-we used mozzarella and cheddar
DIRECTIONS
Pre heat your oven according to the dough instructions.
Roll out the dough to your desired thickness, starting with the BBQ sauce, spread desired amount of sauce over the dough leaving 1/2 inch around the edge not covered with sauce. Add the pulled pork, red onion, jalapenos, cooked crumbled bacon, pineapple tidbits and lastly cover with desired cheese.
Bake according to dough instructions. Remove from oven and slice.
Enjoy!
Anne
Mr. MCYM also known as my Husband Jim has been making our family pizza for over 30 years. He used to do it so I had a night off from cooking and always included the kids letting them help roll the dough and prep whatever toppings they chose. This pizza has been a long time favorite combination as it’s sweet and creamy from the Balsamic drizzle and Alfredo sauce, a little crunch from the asparagus and some salt from the bacon.
When it comes to the toppings I don’t measure as I just add however much we like so my measurements for the toppings is not exact.
I recently came across a pizza flour at Hannaford and new it was time for pizza night to make a come back. The flour is made by King Arthur and it’s a neopolitan style “00” pizza flour.
Jim has always made the dough in our bread machine but you can make your own dough or simply buy some from your local grocery store or pizza place!
INGREDIENTS
1 ball of pizza dough or pre-made crust
1/2 cup or so of your favorite Alfredo Sauce. I used roasted garlic Alfredo by Rao’s
1/2 cup of diced asparagus
1/2 cup of cooked chopped bacon
1/2 cup chopped onion, I prefer red onion
1/2 cup grated Parmesan cheese
1/2 cup grated Gruyere cheese
Drizzle of Balsamic reduction
DIRECTIONS
Roll your pizza dough to your desired size. Add the Alfredo sauce covering the pizza dough almost to the edge of the pizza. Add your Topping throughout the pizza. Add your grated cheese covering your toppings. Bake according to your dough instructions. When the pizza is cooked and the cheese is melted remove from oven and drille the balsamic reduction around the pizza. Slice and serve.
Enjoy!
I’m not sure how this recipe has not been on the blog as I have been making it for over 25 years. I think I got this recipe from my brother John way back when. You could make this on any pizza dough, but I came across some little round Naan Bread and thought that would make for a fun afternoon snack. You can add sliced tomatoes as I did here but I have also made it without them. Either way, these get eaten right up. I have never measured anything with this pizza. This can also be done in the oven.
INGREDIENTS
- Pizza crust (cooked) or Naan Bread
- prepared pesto
- parmesan cheese, grated
- tomatoes, sliced
DIRECTIONS
Turn your grill onto a medium heat. Place the pizza crust or Naan bread on the grate of the grill. Grill just a couple minutes, enough to warm the bread. Then flip the bread over to the other side. Add the pesto just as you would add a red sauce and top with Parmesan cheese and sliced tomatoes. Grill just until the cheese is melted and serve warm.
Enjoy!
We have so many friends and family that need to be gluten free for health reasons. I am always looking for something that is not only easy and delicious but one that everyone can enjoy. This is one of those recipes. You can even add a little “topping bar” so everyone can make it their own. Extra Parmesan cheese, red pepper flakes, olives and anything else you like on your pizza! I took the time to caramelize some onions to add to the slow cooker but this is a recipe that almost anything goes. For those that can eat gluten, this would be great served on sub rolls!
INGREDIENTS
- 1 bag of frozen meatballs, I used gluten free
- 2 jars of your favorite pasta sauce
- 1 package of pepperoni, cut in half
- 4 ounces of cheddar cheese
- 4 ounces Monterey Jack cheese
- 1 small onion, thinly sliced
- 2 Tablespoons olive oil
- any additional toppings your family likes.
Spray the inside of the slow cooker with non-stick spray. Add the meatballs, pizza sauce and pepperoni into your slow cooker. Mix well. If you are going to make the caramelized onions, add the olive oil into a medium pan and add thinly sliced onions. Let the onions cook until golden brown, stirring often. Once golden brown,
Enjoy!
We LOVED this pizza! It is our new favorite. Although this pizza does take some time, much of the preparation can be done in advance. The caramelized onions make it a little sweet and the prosciutto brings the salty flavor. Absolutely delicious! For the sauce, I used the white BBQ sauce that we have been loving so much and it worked perfectly for this pizza. No matter what recipe you try with this white sauce, just try it. I know you will love it!
Caramelized onion and roasted garlic can be made in advance.
INGREDIENTS
1 medium onion, sliced
1 Tablespoon extra virgin olive oil
1 Tablespoon Butter
1 pizza dough, I used store bought or buy from your favorite pizza place
1/2 cup prepared white BBQ sauce (see prior post)
1/2 cup shredded cheddar
1/2 cup shredded Monterey Jack cheese
5 thin slices of prosciutto
2 teaspoon roasted garlic, can be store bought or homemade
Flour to dust counter
DIRECTIONS
In a medium sauté pan over medium heat add oil, butter, and sliced onion. Once the onions are hot and starting to cook turn down the heat to medium-low and cook stirring occasionally for 40-45 minutes until the onions are dark and caramelized. Remove from heat to cool. If making ahead store in the fridge.
Meanwhile, bring your pizza dough to room temperature. Preheat oven to 400 degrees.
Stretch the dough out on a floured surface and roll out into about a 16 inch round. Place the dough on a baking sheet or if using a pizza stone, warm the stone in the oven as the oven comes to temperature.
Spread the white BBQ sauce on the dough just to within a 1/2 inch of the edges. Sprinkle both kinds of cheese over top of the sauce, add the roasted garlic over the cheese, add the caramelized onion throughout the pizza and finally lay the pieces of prosciutto on the top. Place pizza in the oven on the middle rack and bake about 18 minutes or until the crust is cooked through and the top is hot and bubbly. Remove from oven, slice and serve warm.
Enjoy!
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