Category Archives: Pizza

Kitchen Sink Pizza (everything but)

End of a long day – tired, hungry, grumpy even.  Scott out of town.  Nothing in the ‘fridge.  Time for an attitude adjustment….

It always puts me in a good mood to create dinner when at first it looks like there is nothing to eat.  Success means I feel creative and accomplished all at once – an upper.  So I dug around in the refrigerator, and looked around the kitchen, and came up with a yummy pizza dinner.

This is what I found lurking everywhere but the kitchen sink:

Leftover homemade hummus flavored with garlic and chives

One small Udi’s gluten free pizza crust

A jar of pitted Kalamata olives – just a few left

A jar of capers – again, just a few left

A small handful of grape tomatoes sitting on the counter – already washed (yay!)

Fresh basil leaves mixed in with the garden lettuce bowl in the refrigerator – already washed (yay!)

The bottom of a jar of  fresh Parmesan cheese – not enough for even a small pizza

New bag (yay!) of shredded cheese – Italian blend

1 small, perfectly ripe avocado

Leftover homemade Italian Vinaigrette

A few baby orange sweet peppers

This is what I made:

I spread the hummus on the pizza crust and topped with the whole basil leaves.  I used a serrated knife to quarter the tomatoes lengthwise and slice the olives into circles.  I sprinkled the pizza with the tomatoes, olives, and capers.  I topped with the Parmesan cheese (bonus – felt great to throw away the now empty containers from the refrigerator!) and the shredded Italian cheese and baked in our counter-top convection oven (400 degrees – 12 to 15 minutes).  I tossed a quick salad with the remaining garden lettuce, avocado, peppers and vinaigrette.  The pizza was really good – could be on a menu somewhere, you know like kind of an intentional thing 😉

Here is the pizza before the cheese.  Placing fresh basil UNDER the cheese prevents it from burning at the high oven temperature.   As a side note, I liked the contrast of colors, shapes and sizes of these toppings.  I was really starting to cheer up 🙂  I did the slicing to make the tomatoes and olives stretch further, but they’re more bite sized this way, too.

Kitchen Sink Pizza

Where is the picture after the pizza was done?  I ate it – sorry.  I mean, I ate half the pizza before I remembered I didn’t take a picture.  Just trust me on this one.  It was great!

 

 


Chicken Jalapeno Tomatillo Pizza

Chicken Jalapeno Tomatillo Pizza
 

Ingredient List:

Ready-made Whole Wheat Pizza Crust (I used Mama Mary’s brand; Fruschetta and Boboli are two other brands I have used)

Cooked Chicken Breast, sliced or shredded 

Fresh Jalapenos – seeded and sliced into rings – I used both red and green jalapenos (red jalapenos are green jalapenos that have ripened on the vine until they turn from red to green)  I would not substitute canned or pickled jalapenos for this recipe.  If you don’t like jalapenos, you could substitute sweet bell peppers – but the jalapenos really make this pizza – so maybe give ’em a try!

Fresh Tomatillos  – (about 6 or 7) peeled, washed and coarse chopped – If you don’t like tomatillos, skip ’em!  Or substitute red tomatoes – but be sure to seed and drain them well so you don’t get a soggy crust

Vidalia (sweet) Onion – thinly sliced – as much or as little as you like – and if you don’t like onion, skip it!  You could also use green onions or red onion.  I would not recommend yellow onions. 

Shredded Cheese – I used a 3-cheese blend that included sharp cheddar for extra flavor – use your favorite flavor or blend

Directions:

Preheat oven to 425 degrees F.  Coarsly chop the tomatillos by pulsing the food processor on and off.  Place in a colander over a bowl to drain the excess liquid (so your pizza crust will not get soggy) while you assemble the rest of the ingredients, or about 20 minutes or so.  Lightly oil the top edge of the pizza crust with olive oil.  Layer the ingredients on the pizza: chicken, chopped tomatillos, jalapeno slices and onion.  Top with the cheese.  Bake until cheese begins to brown – approximately 20 minutes.   Let rest a few minutes, then slice.

Chicken, tomatillos, jalapenos and onion
Top with shredded cheddar cheese blend