Thursday, May 31, 2012

'Tis the Season for Pizza - CiCi's Chocolate Dessert Pizza

Although I looked, I simply couldn't find a recipe for CiCi's Bavarian Creme Pizza so I chose the next best thing - CiCi's Chocolate Dessert Pizza. Seemed like a good one end to our healthy month of pizza on.

CiCi's Chocolate Dessert Pizza

Pizza dough
1 package (3.4 ounces) chocolate pudding mix (not instant - cooked type), prepared as directed and cooled

Crumb topping mix
1/2 cup flour
3 tablespoons sugar
1 tablespoon brown sugar
1/4 cup softened butter
1/8 teaspoon salt

Prepare pizza dough. Spread and shape dough on greased pizza pan. Pierce sought with fork 8 to 10 times. Place in preheated oven at 450 degrees for 5 minutes. Remove from oven and spread 3/4 cup of chocolate pudding on dough, sprinkle with 1/4 cup of crumb topping. Place back in oven and bake for 18 - 20 minutes. Crumb topping should be a little crisp.

Crumb topping directions:
Mix flour, sugar, brown sugar and salt. Place butter with mixture and blend until the crumb topping resembles corn meal.

Recipe and picture from

Wednesday, May 30, 2012

'Tis the Season for Pizza - Margherita Pizza

After looking through the recipes this month, I realized that I almost forgot one of my all time favorite pizzas. Margherita Pizza. So delicious!

Margherita Pizza

Pizza dough
2 cans (14-1/2 ounces each) diced tomatoes, drained
20 fresh basil leaves, thinly sliced
2 tablespoons minced fresh oregano or 2 teaspoons dried oregano
8 cups (2 pounds) shredded mozzarella cheese
1/2 teaspoon crushed red pepper flakes
1/8 teaspoon salt
1/8 teaspoon pepper
2 tablespoons olive oil

Spoon tomatoes over dough. Top with basil, oregano, cheese, pepper flakes, salt and pepper. Drizzle with oil. Bake at 450 degrees for 15-20 minutes or until crust is golden brown.

Recipe and picture from

Tuesday, May 29, 2012

'Tis the Season for Pizza - Veggie Pizza

This is one of my favorite non-pizza pizza recipes. It is so light and refreshing. It's Fast. Easy. Delicious. Fun. Make it for dinner. Make it for a snack. Make it for a party. What more could you ask for?

Veggie Pizza

Spread 1 can crescent rolls over a slightly greased 9x13 inch pan. Spread out to fit pan. Bake at 350 degrees for 8 minutes or until golden brown. Let cool. Mix 3/4 package of Hidden Valley Ranch (dry mix), 1/4 cup mayonnaise, and 8 ounces softened cream cheese. Spread over cooled crescent rolls. Sprinkle evenly over top 1/2 cup of each of the following: carrots, celery, broccoli, cauliflower, onion and green pepper. Sprinkle with 8 ounces shredded sharp cheese and chill for at least an hour before serving.

Picture from

Monday, May 28, 2012

'Tis the Season for Pizza - Mac N Cheese Pizza

The teens in New Jersey would love all the different pizza combinations that Chris would come up with. This, of course, was one of their favorites. Fun way to eat Mac N Cheese. For a bit added nutrition, add some broccoli.

Mac N Cheese Pizza

Pizza dough

1/2 cup elbow macaroni
1 (17 ounce) jar cheese sauce
2 tablespoons butter
Salt and pepper, to taste

Cook macaroni in boiling salted water until al dente. Drain and return to pan. Add 1/3 jar cheese sauce and butter, stir. Set to the side.

Preheat oven to 400 degrees. Roll out dough, pinching up edges to make the crust. With a spoon, add a very thin layer of sauce on the dough and put in the oven to bake for 15 minutes or until dough is almost fully cooked.

Remove from oven and add cooked macaroni; cover with more cheese sauce. Place back in the oven and continue to cook for an additional 10 minutes.

Recipe from (Contributor:  'Lil Miss Nikki)

Friday, May 25, 2012

'Tis the Season for Pizza - Fruit Pizza

This pizza screams summer with its fresh fruit topping. Perfect for the Memorial Day Weekend!

Fruit Pizza

1 package refrigerated sliceable sugar cookies, sliced
1 package (8 ounces) cream cheese, softened
1/4 cup sugar
1/2 teaspoon vanilla
4 cups assorted cut up fruit (kiwi, strawberries, blueberries, drained canned mandarin oranges)
1/4 cup apricot preserves, pressed through sieve to remove lumps
1 tablespoon water

Heat oven to 375 degrees.

Line 12 inch pizza pan with foil; spray with cooking spray. Arrange cookie dough slices in single layer in prepared pan; press together to form crust. Bake 14 minutes; cool completely. Invert onto plate; carefully remove foil. Turn crust over.

Beat cream cheese, sugar and vanilla with mixer until well blended. Spread over crust.

Top with fruit. Mix preserves and water; brush over fruit. Refrigerate 2 hours.

Recipe and picture from

Thursday, May 24, 2012

'Tis the Season for Pizza - Pepperoni Pizza Potato Skins

These potato skins look absolutely delicious! It makes me long for football season! I know, you can eat them any time but don't they just remind you of football season? Go 'Noles!

Pepperoni Pizza Potato Skins

4 - 5 potatoes
Sharp cheddar cheese or cheddar and mozzarella
Package of pepperoni
Salt and pepper
Panko bread crumbs (optional)
Olive oil
Parmesan cheese
Pizza or spaghetti sauce
Ranch dressing (optional)

Wash potatoes and rub olive oil and kosher salt on them. Warp in aluminum foil.  Cook in crockpot on high for 4 hours or on low for 8 hours.

After the potatoes are done, scoop out the inside and save (use in hash browns for breakfast the next morning), leaving just a bit of potato in there. Brush olive oil on each side. Sprinkle with panko bread crumbs and Parmesan cheese. Cook them until they start to brown a little.

Spoon pizza sauce into each one. Fill with cheese and pepperoni. Sprinkle on salt and pepper as well as Parmesan cheese.

Bake at 400 degrees for about 15 minutes. Sprinkle with more Parmesan cheese.
Recipe and picture from

Wednesday, May 23, 2012

'Tis the Season for Pizza - O Christmas Treat Pizza

While it is not quite Christmas, it is pizza. Save this recipe for Christmas in July or Christmas in December. Or maybe just make it round for Pizza in May. Either way, pizza is delicious!

Tuesday, May 22, 2012

'Tis the Season for Pizza - Apple Danish Pizza

Dessert pizza.  Oh yum!  There is a version of this at CiCi's ("Hey!  Welcome to CiCi's!") except theirs has caramel in it which would be a great addition to this recipe.

Apple Danish Pizza

1 unsliced round loaf white bread (not sourdough), about 9 inches in diameter
3 tablespoons butter
1 tablespoon sugar

Apple Filling
1/3 cup sugar
8 ounces cream cheese, softened
1 egg plus 1 yolk, at room temperature
2 tablespoons sour cream
1/2 teaspoon vanilla extract
1/2 teaspoon finely grated lemon zest
1 large apple, peeled, cored, and thinly sliced
1/4 teaspoon ground cinnamon

Using a large serrated knife, slice off the top of the loaf, leaving a bottom disk of bread about 2 inches thick. The part you want is this bottom disk. Score the insides of the disk in a crisscross pattern and remove most of the bread. Heat the oven to 350 degrees.

Melt the butter in a medium size skillet. Put the bread crust bowl on a baking sheet and brush the melted butter over the insides of the crust, reserving about a tablespoon of butter for cooking the apple slices. Sprinkle the crust with 1 tablespoon of sugar and place it in the oven for 12 minutes.

While the crust heats, make the filling. In a medium size mixing bowl, cream 1/3 cup of sugar and the cream cheese with an electric mixer. Blend in the egg, yolk, sour cream, vanilla extract and lemon zest, blending until smooth. Set it aside.

Reheat the butter in the skillet. Add the apple slices and sauté them over moderate heat for about 3 minutes, until soft. Stir in the cinnamon. Remove the crust form the oven after 12 minutes and scrape the apple slices into the crust. Pour the filling over the apple slices and spread it evenly. Bake for 20 to 25 minutes, until the filling looks set and no longer runny. Transfer the pizza to a cooling rack and cool for at least 20 minutes before slicing and serving.

Recipe and picture from

Monday, May 21, 2012

'Tis the Season for Pizza - Chicken "Wing" and Fries Pizza

For the second week in a row, Friday was reserved for Chris' delicious (and strange sounding) pizza. For the second week in a row, Friday came and went. Therefore, I am going to try to put the recipe together based on his quick details and have it post on Monday.  That will show . . . me?

Chicken "Wing" and Fries Pizza

Cook chicken

Spread wing sauce mixed with blue cheese (or ranch) on pizza crust

Place a layer of provolone cheese on top

Top pizza with chicken and fries

Cook in the oven until done

I like to then dip my pizza in blue cheese (or ranch) dressing to help cut down on the spiciness of the wing sauce.

Don't be thrown off by the name or the spiciness. This was actually a teen favorite (and often requested) at Monday Night Football when we lived in New Jersey. It really is delicious!!!

Thursday, May 17, 2012

'Tis the Season for Pizza - Taco Supreme Pizza

This pizza looks so delightfully good and light.  We have a long list of pizzas to try, but this one is definitely on the list!

Taco Supreme Pizza

Pizza dough
1 can refried beans
1 pound ground beef
1 package taco seasoning
1 handful sliced olives
Green onions
Mexican cheese
Shredded lettuce
Sour cream
Salt and pepper

Heat oven to 375 degrees.

Brown ground beef and drain. Add taco seasoning to the ground beef according to the package directions.

Place pizza crust in ungreased 11-1/2 inch x 16-1/2 inch jelly roll pan or cookie sheet. Press dough over the bottom and a little bit up sides to form crust. Bake at 375 in the oven for 5 minutes. Take out of oven.

Microwave beans in a microwave safe bowl for 1 minute. Carefully spread beans over warm crust creating a thin layer.

Top with cooked beef mixture, sprinkle on desired amount of sliced olives, sprinkle with desired amount of cheese and green onion. Return to oven for 8 more minutes until cheese is melted. Serve immediately.

Garnish with thinly sliced lettuce, green onions, tomatoes, sour cream and salt and pepper.

Recipe and picture from

Wednesday, May 16, 2012

'Tis the Season for Pizza - Breakfast Pizza

This pizza is a throwback to 'Tis the Season for Breakfast. Now in pizza month.  Still a hit!

Tuesday, May 15, 2012

'Tis the Season for Pizza - Easy Pepperoni Rolls

These look like an easy and yummy lunch option. Throw it all together and gobble it up for lunch. As Elianna would say "Easy Peasy Japanesy".

Easy Pepperoni Rolls

3 cans Pillsbury Buttermilk Biscuits (10 biscuits per can)
56 pepperoni slices
Block of cheese (Colby & Monterey Jack)
1 beaten egg
Italian seasoning
Garlic powder
1 jar pizza sauce

Cut the block of cheese into at least 28 squares.

Flatten a biscuit out and stack pepperoni and cheese on top.

Gather up the edges of the biscuit.

Line the rolls up (seam side down) in a greased 9x13 inch pan. Brush with beaten egg. Sprinkle with Parmesan, Italian seasoning and garlic powder. Bake at 425 degrees for 18-20 minutes.

Serve the rolls with warm pizza sauce for dipping.

Recipes and picture from

Monday, May 14, 2012

'Tis the Season for Pizza - Individual Grilled Pizzas

Grilling in the summer is one of our all time favorite things to do.  Add pizza to grilling and what a Summer combo!  We have grilled pizzas before and, while I still prefer the traditional oven cooked pizza, is a fun way to cook pizza, especially if you don't want to heat up the house.

Individual Grilled Pizzas

Pizza dough

1 cup chopped fresh basil
1/4 cup fat free plain yogurt
2 tablespoons unsalted sunflower kernels
1 tablespoon olive oil
1 garlic clove, minced
1/8 teaspoon salt
1/8 teaspoon pepper

1 cup (4 ounces) shredded part skim mozzarella cheese, divided
2 medium tomatoes, thinly sliced
2 green onions, finely chopped
Coarsely ground pepper
2 tablespoons grated Parmesan cheese

In a blender, combine the pesto ingredients. Cover and process until smooth, scraping sides often. Set aside.

Divide dough into fourths. Roll each portion into a 6 inch circle. Moisten a paper towel with cooking oil; using long handled tongs, lightly coat the grill rack.

Prepare grill for indirect medium heat using a drip pan. Place dough over the direct heat area. Cover and cook for 1 minute or until puffed and golden. Turn and place dough over drip pan.

Spread pesto over crusts. Top with 2/3 cup mozzarella cheese, tomatoes, onions, pepper, Parmesan and remaining mozzarella. Grill, covered, over indirect medium heat for 3-5 minutes or until cheese is melted and crust is lightly browned.

Recipe and picture from

Friday, May 11, 2012

'Tis the Season for Pizza - Cilantro Chili Pizza

Better late than never since this recipe looks absolutely delicious!

Cilantro Chili Pizza

Pizza dough
Sundried tomatoes
Red onion
Red bell pepper
Goat cheese, crumbled

Cilantro Pesto
1/2 cup peeled garlic cloves
1 cup cilantro leaves, stems and roots
1 tablespoon ground pepper
1 teaspoon salt
Canola or olive oil to help grind the ingredients into a paste

Combine in a food processor or blender. Store in the refrigerator or freezer with a slight film of oil on the pesto surface to help maintain the bright green color.

Sweet Hot Garlic Sauce
1 cup sugar
1/2 cup water
1/2 cup vinegar
2 tablespoons minced garlic
1 teaspoon salt

Bring to a boil and reduce the heat to low, simmering to reduce and thicken to a syrupy sauce approximately 20 minutes or more. When thickened, stir in 1 tablespoon chili garlic sauce and allow to cool to room temperature. Store in the refrigerator.

Preheat the oven to 500 degrees, preferable with a pizza stone on the middle shelf. All ow the oven to heat 30 minutes or more. Meanwhile, prep pizza dough.

Shape pizza dough in the size you want, stretching it out thin with your fingers and hands. Place it on a piece of waxed paper, trimmed to match the footprint of the pizza dough shape and transfer the dough to a pizza peel for easy sliding onto the pizza stone.

Spread several tablespoons of the cilantro pesto on the surface of the dough. Sprinkle with a slight pinch of salt. Continue to top the pizza with chopped sun dried tomatoes, red onion slices and chopped red bell pepper.

Slide the pizza onto the hot pizza stone and cook until the bottom is crusty brown, approximately 5-8 minutes.

Immediately top the pizza with crumbled goat cheese upon removing it from the oven. Drizzle the pizza with sweet hot garlic sauce.

Recipe and picture from

Thursday, May 10, 2012

'Tis the Season for Pizza - Easy Sausage Pizza

The word "easy" catches most anyone's eye including mine in a search for sausage pizza.  Cook, assemble, bake, eat.  Sounds easy to me!

Easy Sausage Pizza

1 pound pork or turkey sausage
2 large tomatoes, peeled, seeded and chopped
1/4 cup grated Parmesan
1 tablespoon chopped parsley
1 teaspoon dried oregano
1/4 teaspoon salt
1-1/2 cups shredded mozzarella
Pizza dough

In a large skillet, cook sausage over medium heat until brown; drain. In a saucepan, cook the tomatoes over medium heat for 5 minutes; drain. Stir in Parmesan cheese, parsley, oregano and salt.

Spread the tomato mixture over the pizza dough. Sprinkle crumbled sausage and shredded mozzarella over it. Put into a 425 degree oven for 10 to 12 minutes, or until topping is bubbly.
Recipe from

Wednesday, May 9, 2012

'Tis the Season for Pizza - Pepperoni Pizza Dip

This picture seriously makes me hungry!  And made in the crockpot?  Seriously!?!  Deliciously easy!

Pepperoni Pizza Dip

2 (8 ounce) packages cream cheese
1 (15 ounce) can or bottle pizza sauce
1 (8 ounce) package pepperoni minis
1 cup shredded pizza cheese blend
Crackers and breadsticks

In a 2 quart slow cooker, place cream cheese.

In bowl, combine pizza sauce and pepperoni minis; pour over cream cheese. Sprinkle with shredded cheese.

Cover slow cooker; cook on low setting 2 hours or until cheese is melted. Stir before serving. Serve with crackers and breadsticks.

Recipe and picture from

Tuesday, May 8, 2012

'Tis the Season for Pizza - 10 Crazy Asian Pizzas

Oops! This didn't post . . . sorry!

In my search for pizza recipes, I came across a website for 10 Crazy Asian Pizzas. The title is certainly correct - they are a bit crazy! Of course, I have a recipe coming up in a few days that is also a bit crazy (but yummy!) made by my Chris. Hop on over to the link below and check out these crazy pizzas.

Monday, May 7, 2012

'Tis the Season for Pizza - Hawaiian Pizza

Do you enjoy 'ono pizza?  'Ono is delicious in Hawaiian and this pineapple and ham pizza is definitely 'ono!

Hawaiian Pizza

Pizza dough
1/2 cup pizza sauce
8 ounces mozzarella cheese, grated
1 can pineapple chunks, drained
1 package Canadian style bacon, cut into bite size pieces
2 scallions, thinly sliced

Preheat oven to 450 degrees.

On a lightly floured surface begin to shape the dough by hand or with a rolling pin into a 12 inch circle. Carefully place the dough on a pizza stone or lightly oiled baking sheet. Precook the pizza dough until the bottom of the crust is cooked through, about 4 minutes. Remove from the oven.

Spread the pizza sauce onto the dough and top with mozzarella. Place the pineapple, canadian bacon and scallions on top of the cheese. Place the pizza in the oven. Bake until the crust is fully cooked and the cheese starts to brown, about 10 minutes. Remove the pizza from the oven.

Recipe and picture from

Friday, May 4, 2012

'Tis the Season for Pizza - Pizza Swirls

Pizza comes in many forms and pizza pinwheels is just one of them. They make a nice appetizer or snack.

Pizza Pinwheels

1 can (8 ounces) refrigerated crescent dinner rolls
2 tablespoons grated Parmesan cheese
1/3 cup finely chopped pepperoni
2 tablespoons finely chopped green bell pepper
1/2 cup shredded Italian cheese blend
1/2 cup pizza sauce

Heat oven to 350 degrees. Spray cookie sheet with cooking spray.

Unroll crescent rolls; separate dough into 4 rectangles. Firmly press perforations to seal.

Sprinkle Parmesan cheese, pepperoni, bell pepper and Italian cheese blend over each rectangle.

Starting with one short side, roll up each rectangle; press edge to seal. With serrated knife, cut each roll into 6 slices; place cut side down on cookie sheet.

Bake 13 to 17 minutes or until edges are golden brown. Meanwhile, heat pizza sauce. Immediately remove pinwheels from cookie sheet. Serve warm with warm pizza sauce for dipping.

Recipe and picture from

Thursday, May 3, 2012

'Tis the Season for Pizza - Italian Cheese Pizza

Sometimes plain cheese pizza is just best. Oh, all those toppings are great but sometimes just sometimes you need plain 'ole cheese.

Italian Cheese Pizza

Pizza dough

1 pound peeled plum tomatoes, fresh or canned
1-3/4 cups fresh mozzarella cheese, diced
Dozen leaves of fresh basil, torn into small pieces
3 tablespoons freshly grated Parmesan cheese
1 teaspoon garlic powder
3 tablespoons extra virgin olive oil
Salt and ground black pepper

Puree the tomatoes in a food processor or blender. When it is sufficiently blended, spread the tomato sauce over the prepared dough.

Sprinkle evenly with mozzarella cubes (shredded mozzarella can work just fine here too). Sprinkle the pie with parmesan cheese and dot the surface with basil.

Place the pizza in the oven. Bake for 15-20 minutes or until the crust is golden brown and the cheese is melted and bubbly.

Recipe and picture from

Wednesday, May 2, 2012

'Tis the Season for Pizza - Caramelized Onion and Prosciutto Pizza

This has got to be my all time favorite pizza! My only problem with this pizza is that because of the cost of prosciutto ($6 per package), I don't get it very often. However, when I do, every bite is savored and ooh-ed and aah-ed over! Love it! Click on the link below to be directed over to The Pioneer Woman's website for the recipe.

Picture from

Tuesday, May 1, 2012

'Tis the Season for Pizza - Italian Pizza Dough

Before moving to New Jersey, Chris and I believed the best pizza around came from Papa Johns or Dominos. We are now happy to say we are total and complete pizza snobs! My Chris looked and looked until he found a dough just like we ate in New Jersey.

The recipe calls for the flour to be sifted 3 times. While it seems a bit overload, it is probably the most important step in the recipe. Sifting the flour makes it just that much better.

Italian Pizza Dough

4 cups all-purpose flour, sifted 3xs
1-1/2 cups, plus 2 tablespoons water
2 teaspoons salt
1/2 teaspoon dry active yeast

Mix the dough in a stand mixer, by hand or in a bread machine. If you are using a stand mixer, mix it slowly for two minutes, faster for 5 minutes, and slow again for 2 minutes.

Cover the dough and let it rise for 1-1/2 to 2 hours, or until double. Punch it down and push out the air bubbles. Form the dough into a large ball, then cut it into three equal pieces.

To make pizza balls, shape each piece of dough into a ball. Gently roll dough into a ball, then stretch the top of the ball down and around the rest of the ball, until the outer layer wraps around the other side. Pinch the two ends together to make a smooth ball with a tight outer "skin." Set the ball seam-side down where it can rest. Dust pizza balls with flour, and store them under a damp towel. This will prevent the outside of the ball from drying out and creating a crust, and becoming difficult to work with. The top of the pizza ball should be soft and silky.

The pizza balls will need to rest for about an hour to become soft and elastic, so that they can be easily stretched into a thin crust pizza.

If you won't need your dough for more than an hour, refrigerate it until ready to start.

Recipe and picture from