Pesto Chicken Flatbreads

Well, hello out there. Wonder where I've been? Well, I had a beautiful baby girl on July 21 and have taken some time off to just enjoy her, feed her, recoup, and relax. Now that she's 2 months life feels a bit more "normal" and I'm trying to get back in the kitchen and back in the swing of things. I have some recipes that I made months ago and never shared, so I am going to try to get back into blogging. I've missed it!

These flatbreads are pretty much the easiest meal ever, but the end results are delicious. They scream of summer, which is... over... but hey, I had a baby and I'm behind, ok?! Even though summer is technically over there's still plenty of warm days again so I vote you go ahead and try these, ok? I love the balsamic drizzle over the top and thing it just brought all the flavors together while also adding a subtle sweetness. I think some caramelized onions would just send these over the top- next time!

Source: Stephanie Cooks Original

Ingredients:
Per each flatbread:
1 piece of Naan bread (or a pita)
1 tbsp pesto
2 tomato slices
Cooked chicken (you can use grilled, rotisserie, etc... whatever you have)
1/3 cup shredded mozzarella cheese
Balsamic glaze (not vinegar- you want the thickened glaze)

Directions:
1- Preheat a pizza stone to 450.
2- On the flat bread spread the pesto. Top with the tomatoes and chicken. Sprinkle the cheese over top.
3- Bake 10 minutes or until crust is crisp and cheese is melted.
4- Drizzle with the balsamic glaze.

Chicken Alfredo French Bread Pizzas

Growing up we had two kitchens in my house- one upstairs and one downstairs. From a very early age I took eating very seriously and had certain foods I just did not want to share. When one of those came into the house I would hide it in the downstairs freezer with hopes that nobody would notice. Stouffer's used to make these 4 cheese white french bread pizzas that I LOVED (and religiously hid downstairs). I tried looking for them recently and couldn't find them anywhere. I decided to make my own and, well, like anything, homemade trumps. These pizzas were totally delicious. John and I were huge fans. The creamy sauce went so well with the tomato and basil. The crisp bread was perfect. I love pizza in all forms but french bread will always be tops for me!

Source: Stephanie Cooks Original

Ingredients:
1 loaf of french bread, cut in half lengthwise
Alfredo sauce (homemade or jarred)
1 cooked chicken breast, diced
1 large tomato, chopped
1 cup mozzarella cheese
5 basil leaves, torn or roughly chopped

Directions:
1- Preheat the oven, preferably with a pizza stone, to 425.
2- Cover the bread with a layer of alfredo sauce. Top with diced tomatoes and chicken.
3- Sprinkle mozzarella cheese over top.
4- Bake on the pizza stone until the cheese is melted, about 10-12 minutes.
5- Remove and top with basil. Using a sharp knife cut the pizza into individual servings and serve hot.

Grilled Chicken and Vodka Pizza

Everyone has a go-to meal for when they need to make something fast but don't have time or energy to devote to a really fancy meal. For me that easy meal is pizza. All three people in the Stephanie Cook's household love homemade pizza so that makes it an even easier choice. I know it's almost taboo to admit this in food blogging world but I LOVE Boboli's thin crust pizza crust. When I cook it on my pizza stone at 450 (or even 500) it gets so crisp and light. I still love me some homemade dough, but when I'm in a pinch a thin crust Boboli is my go-to meal.

I recently spent a LOT on a jar of vodka sauce (well, I thought it was a lot... $8 for a jar of sauce is steep but I was dying to try it) and I didn't want to see any go to waste. After making pasta with vodka sauce one night I found myself with 1/2 a jar left. I decided to use it on pizza and it was delicious! John kept raving about it and even Landon was enjoying it. I still have quite a bit left so I think I'll be making this again this week!

Source: Stephanie Cooks Original

Ingredients:
1 pizza crust
1 tsp olive oil
1 grilled chicken breast, sliced thin
1/2-3/4 cup vodka sauce
3/4 cup mozzarella cheese
1 tsp dried parsley

Directions:
1- Preheat the oven with a pizza stone in it to 450.
2- Heat the oil on high in a nonstick skillet. Add the chicken and 2 tbsps vodka sauce. Allow it to brown around the chicken, stirring often.
3- Pour remaining sauce over the crust and spread evenly.
4- Top with grilled chicken.
5- Top with marinara sauce and parsley.
6- Bake 10-12 minutes, until golden.

Chicken Parmesan Pizza

I cannot believe that after five years of blogging I've never blogged a chicken parm pizza! More surprisingly, I'm surprised I've never cooked a chicken parm pizza! You see, when I go to a pizzeria for slices I always quickly peruse the choices and if there's a chicken parm slice I order it 9 out of 10 times. One could say it's a favorite of mine. So, why then, have I never cooked one? Well... I don't know honestly. Partially it's because I really love sauteed or grilled chicken on pizza, and partially it's just a complete mystery! At least I've finally rectified this issue.

In the interest of being transparent, I am 500% obsessed with Coleman Natural breaded chicken tenders. I buy them from Costco and keep them in the house at all times. Whenever I have no interest in cooking dinner I know I have those to fall back on, allowing me to create something that all three of us will enjoy. I used those (and a Boboli crust- it's barely a home cooked meal haha!) but you could use any breaded chicken you have.

Ingredients:
1 pizza crust
Pizza sauce
4 ounces of cooked breaded chicken, diced
1/2-3/4 cup mozzarella cheese, shredded
1/3 cup basil, torn, and divided
Garlic powder

Directions:
1- Preheat the oven to 450.
2- Top the pizza crust with sauce to taste. Add the chicken and top with mozzarella cheese.
3- Add half the torn basil and sprinkle with garlic powder.
4- Bake for 12 minutes, or until the crust is golden and the cheese is melted. Top with remaining basil.

Lemon Chicken Pizza

So it's cold. And snowy.  I've barely worked at all this week. And it's not looking like it's going to get better anytime soon. Oy. This winter has been really brutal between the freezing cold temperatures and the intense snowfall. With all this snow I've been cooking a lot more because we can't go out as often, which I guess is a positive thing! The other night I was getting ready to make pizza and I decided I wanted something brighter and more fresh tasting. I'm getting sick of the heavy winter food and needed something lemony in my life. This pizza came together easily and the end result was delicious! John kept raving about it which is always lovely.

On another note, I've had a few readers tell me their stores don't carry the Philadelphia Cooking Cream. My local stores all sell it, but if you find you can't locate it just use a flavored cream cheese. You may need less and need to melt it down a bit because the Cooking Creams are runnier, but it'll work. Try this soon!

Source: Stephanie Cooks Original

Ingredients:
1 batch pizza dough
1 tsp olive oil
6 ounces chicken
1/4 tsp garlic salt
1 lemon, cut in half
1/3 cup Philadelphia Garlic Cooking Cream
1/2 cup shredded mozzarella cheese
Green onion

Directions:
1- Preheat the oven to 450 with a pizza stone in the oven.
2- In a skillet heat the oil, add the chicken, season with the garlic salt. Cook until cooked through. Remove the chicken, dice small, and return to the pan. Add the juice of half the lemon and the zest from the lemon, stirring well.
3- Assemble the crust. In a small bowl combine the Philadelphia Cooking Cream and a squeeze of lemon juice from the remaining half of the lemon. (Do this to taste- I didn't use all the lemon juice, but you can if you want!)
4- Spread the sauce mixture over the crust. Top with the chicken, cheese, and green onion.
5- Transfer to the pizza stone. Bake 12-15 minutes, until golden. Serve hot.

Caprese Pinwheels

I can honestly say that my life is currently the most fulfilling it's ever been. My career is flourishing, my son is thriving at his school and is growing so much, John and I are happy as can be, and everyone in my life is healthy and doing well. When I think back to my life a few years ago it was just as good then- I didn't feel like I was missing out on anything- and I certainly had a lot more free time. I remember New Years Eve in years past was spent with other couples going out, going to parties, or just hanging out at home with friends. Now that we have a 2 year old NYE is a different holiday entirely. My little man is sound asleep by 6:30 most days, often as early as 6:00. Making it an additional 6 hours just isn't going to happen for him! I decided to host a little NYE play date for him and two of his buddies (early...very early) on NYE so he could experience eating junk food, having fun with friends, and celebrating. And still go to bed on time.

One of the appetizers I made were these pinwheels. We go to a local pizzeria/Italian restaurant very often and they have these amazing cheesy pinwheels that we love. I decided to make a version of those but decided to add some tomatoes and basil making them that much more delicious! These were a hit and every single pinwheel went between the toddlers and the moms (although I think it was all the moms because the toddlers managed to eat a whole bag of cheese doodles between the three of them!) These are great for an easy appetizer or dinner. Serve them with a salad and you have a light and easy dinner!

Source: Stephanie Cooks Original

Ingredients:
1 batch of pizza dough
1 cup shredded mozzarella cheese (fresh mozzarella is preferred, but any kind is fine)
1/2 cup diced tomatoes
1/4 cup julienned basil leaves
3 tbsp butter, melted
1/2 tsp Italian seasoning
1/4 tsp garlic salt

Directions:
1- Preheat the oven to 450.
2- Line a cookie sheet with a Silpat or parchment paper.
3- Roll out the pizza dough until thin and rectangular. Top with the cheese, add the tomatoes and basil.
4- Start on the longer side and roll towards the center, continuing to roll until fully rolled. Tuck the ends in and under.
5- In a small bowl combine the melted butter, Italian seasoning, and garlic salt. Brush this mixture over the top of the dough.
6- Using a cerated knife slice into even pinwheels. Transfer to the baking sheet, cheese/tomato mixture facing up.
7- Bake 15 minutes or until the dough is golden and the cheese is melted.
8- Serve with marinara dipping sauce.

Hawaiian-ish Pizza

John loves Hawaiian pizza the way I love chicken on pizza, and if you've followed my pizza recipes you know I love chicken on my pizza. Every now and then I throw John a bone and make something that I don't particularly enjoy but that I know he love. This pizza is exactly that. I'm not a fan of sweet things on my pizza, so I was reluctant to put pineapple on, but I know ham and pineapple are the two key elements of a Hawaiian pizza. While I like ham, and I really do, I just wasn't feeling the idea so I decided to use bacon. John may love his Hawaiian pizza, but he REALLY loves bacon so I knew he wouldn't be too disappointed with my swap, and sure enough he wasn't! I was skeptical, but in the end I really enjoyed this pizza. I still didn't love the pineapple on it, but John, the true Hawaiian pizza fan, loved it and I was happy to make him happy.

In other news, I made this recipe in May and have been delaying sharing it because I just hate the picture. There's no crust! Every now and then I transfer my pizza to the stone and in the process make a total mess- this was one of those instances. The whole pizza fell on top of itself and I was stuck trying to reassemble it while it was on a 450 degree stone. Meh. What a mess. But it was delish, just not pretty!

Source: Stephanie Cooks Original

Ingredients:

3 slices center cut bacon

1 batch pizza dough

1/2 cup tomato sauce

1 cup mozzarella cheese

1/4 tsp Italian seasonings

2 slices pineapple, diced

Directions:

1- Preheat the oven to 450. 

2- In a large skillet cook the bacon until crisp, then drain and chop. 

3- Meanwhile, roll out the pizza dough on a surface coated in corn meal. 

4- Once the dough is thin, cover with tomato sauce, cheese, Italian seasonings, diced pineapple, and diced bacon.

5- Bake 12-15 minutes, until the crust is golden and the cheese is melted. 

Spicy Chicken & Pepper Jack Pizza

As a teacher we often talk about kid's learning styles and teaching in a way that reaches as many kids' styles as possible. I remember in college taking these quizzes that would tell you your learning style and I always came up a visual learner. It's so true- you can explain directions to me 10 times, but if you show me once, I get it. The same goes with food. You can describe a dish to me, but if you show it to me- I can tell you if I'd like it. After seeing the pictures of this recipe in the original post linked below I was sold. I knew it was right for me! I made this for dinner quickly on a night we didn't have much time and we both loved it. It actually reminded me a ton of my Mexican chicken pizza. While eating it I knew I had had something similar, and when I checked the ingredients for the Mexican version I realized this was almost exactly the same. That's ok though- the addition of the pepper jack gave this a solid kick and really turned up the flavor! Perfect weeknight meal.

Source: Adapted from My Baking Addiction

Ingredients:
1 Tbsp.  olive oil
1/4 cup chopped sweet onion
1 large bell pepper, sliced (I used 1/2 a green and 1/2 a red)

3/4 cup cooked and chopped chicken
1 batch pizza dough
1/2 cup salsa
1 1/2 cups pepper jack cheese

Directions:

1. Preheat oven to 425 with a pizza stone in the oven. Heat oil in a large skillet over medium heat. Add onion; sauté 2 minutes. Add bell peppers; sauté 5 minutes or until crisp-tender. Add chicken until heated.
2. Roll out your pizza dough. Stir salsa into chicken mixture. Spread evenly over pizza dough. Top with cheese.
3. Bake 10 to 12 minutes or until crust is deep golden brown.

Cast Iron Pizza

Confession: I hate yeast. There. I said it. Sure, I've made bread, rolls, bagels, pizza dough... but each time I venture into a project with yeast I feel a little skittish. I think it comes from my many (many) flops with yeast. Now that I use the oven trick (preheat the oven to "warm" or the lowest setting your oven offers, turn it off, then put your dough in the turned off oven to rise) I am more inclined to use yeast because I typically am more successful. So when this recipe came across my radar I was reluctant, but excited.

You see, I had just bought this beautiful Le Creuset skillet from my friend Natalie who is a bit of a Le Creuset enthusiast, and I was dying to use it. Pinterest decided to toss this beauty of a recipe on my lap on the exact day my beautiful skillet arrived, so I knew it was meant to be.

I have to say this was so unbelievably amazing. The recipe was easy to follow, the dough was perfect (no really- perfect- I am using this pizza dough recipe from now on), and the end results were unreal. It was thick with a perfectly crisp crust. It was sturdy, perfect for a nice hearty pizza, and so easy to make. I really can't say enough about this. If you have the time to devote to making the dough and you have a good cast iron skillet, try this. Soon. It was divine!

Source: Adapted from  Macheesmo

Ingredients:

Crust:
2 1/2 cups bread flour
1 scant Tablespoon sugar
2 teaspoons kosher salt
3/4 teaspoon active dry yeast
1 1/2 Tablespoons olive oil
1 cup warm water
Sauce
Cheese
Toppings of your choice

Directions:

1- For the dough, mix together water, sugar, salt, and yeast in a bowl. Stir it together and let it sit for a few minutes until yeast is dissolved and foaming a bit. Then add in your flour and stir it together.
2- Use a hand dipped in water to vigorously work the dough into a ball. Knead for 8 minutes. If your dough is too dry, add a bit of water. If it's too sticky, add a bit of flour.
3- Place in an oiled bowl, cover, and allow to rise for at least 2 hours (I let mine go 4).
4- Punch the dough down, reroll, and set in the fridge for at least 2 hours.
5- Be sure to set your dough on the counter for an hour or more before shaping so it's not too elastic.
6- When shaping, roll your dough into a circle. Place inside your skillet.

 Trim off any excess dough. Fold down the dough around the edges to form a crust. Top your pizza with sauce, cheese, and toppings.
7- In order to get a nice crust, place the skillet on the stove over a high flame for 3 minutes. This will allow the bottom to start browning.

8- Transfer to a heated 425 degree oven. Bake 15-18 minutes.
9- Remove from the oven. Slide the pizza out of the skillet and slice.

BBQ Chicken Pinwheels

I don't know when my obsession with BBQ chicken began. I remember in college my roommate Heather loved BBQ sauce and I can distinctly remember not getting her love for it. I mean, I thought it was good, but I wasn't one of those people who was dying over it. Then at some point in my pregnancy with Landon I started craving it. I think it began with Houlihan's BBQ chicken flatbread. That appetizer is what I'd usually get for my meal when we'd go there (and we'd go often because John loves Houlihan's). Now I'm a freak with my love BBQ chicken, particularly pizza.

When this recipe for pinwheels popped up on Pinterest I pinned it and instantly bought the ingredients. Hello- all my favorite things in the world in one!! BBQ chicken, pizza, and fun shaped rolls for dinner. Can we all agree there's nothing better?! So I made these, served it with a salad, and dinner was done in no time. I can't wait to make these again!

Source: Inspired by The Frugal Female

Ingredients:
6-8 oz chicken breast
1 tsp olive oil
1 batch pizza dough
BBQ sauce
1/2 cup cheddar cheese
1/4 cup mozzarella cheese
1/4 cup parmesan cheese
Chopped cilantro (optional)

Directions:
1- Preheat the oven to 425.
2- Dice the chicken into small pieces. Heat the oil over medium-high heat in the skillet.
3- Add the chicken and stir until golden. Toss in just enough BBQ sauce to coat the chicken (about 2 tbsp).
4- Meanwhile, roll out the dough. Spread an even layer of BBQ sauce over the dough. Top with chicken, cheese, and cilantro.
5- Starting on the long end roll the dough inward and continue rolling until you have a long snake-shaped roll.
6- Using a cerated knife, slice the rolls. Place on a cookie sheet covered with a silpat or parchment paper.
7- Bake for 20 minutes or so- until the dough is golden and the cheese is melted. Serve with additional BBQ sauce if desired.

Antipasti Pull Apart Pizza

One of my coworkers is a Pampered Chef consultant. A few months back she put a recipe card in our mailboxes at work for this pull apart pizza and I instantly stuck it in my "to make" file at home. I knew I wanted to make it for a party, so when Easter came around I decided to give it a shot. I had just made the garlic bread stromboli a few nights before and decided to modify the original Pampered Chef recipe to incorporate the delicious buttery topping from the stromboli. I have to say that this recipe was hands down the star of the show. I made 1/2 the original recipe since the original makes 60 pizza bites, but honestly if I made 60 I think they would have all gone! The flavor was excellent and the concept is versatile. You can switch out the toppings and really make this any way you'd like. I have a feeling this will be a reoccurring appetizer at our family events.

Side note: I cook everything on my pizza stone and never have issues with stuff sticking, but this stuck badly for some reason. Not sure if it was the Pillsbury dough or what, but next time I'll be using parchment paper under the dough to prevent that issue!

Source: Heavily adapted from The Pampered Chef

Ingredients:
3 tbsp butter, melted
1 tsp crushed garlic
1 tsp Italian seasonings
1 pkg (11 oz) refrigerated French (or Italian) bread dough
1/3-1/2 cup marinated artichoke hearts, drained and patted dry
4 oz block mozzarella cheese, diced
1/3 cup roasted red peppers, sliced thin, patted dry
1/4 cup pitted ripe olives
1/4 cup parmesan cheese
Parsley, fresh or dried

Directions:
1- Preheat the oven to 400.
2- In a small bowl combine the melted butter, crushed garlic, and Italian seasonings. Set aside.
3- Remove the refrigerated dough from the canister. Slice the dough into 15 slices, then cut each circle into a half moon. Assemble the dough on a pizza stone covered in parchment paper so that the edges are touching. Bake 14-16 minutes, until lightly golden. Remove from the oven.
4- Brush the top with the butter mixture.
5- Cover the dough with the artichokes, cheese, red peppers, olives, and parmesan cheese. Sprinkle with parsley.
6- Return to the oven and bake 5-7 minutes, until cheese is melted.
7- Serve hot.

Garlic Bread Stromboli

Ok, get ready for something amazing. Let me just get right down to business with this... the garlic butter dripped all down the top and formed a crust of buttery/garlicy amazingness on the bottom. A crust. Of BUTTER. And garlic. Oh dear... there are no words. John actually cursed when he tried it. It was THAT good. The flavor is unreal- it's like garlic bread meets pizza and your taste buds just don't know what to do with such deliciousness. This recipe came about after I saw this recipe for garlic bread pizza crust and I couldn't get the idea out of my mind. However I didn't have the time to make the crust so I ran to my local Italian deli and got some dough from them. I ended up throwing together this stromboli and it was pretty much my best decision ever (well, besides marrying John and having Landon... but this comes third.)

So yes. Make this. Now. You can put any toppings in it that you want. I used grilled chicken because I had it, but next time I'd do just the cheese or cheese and bell peppers. So while I used chicken, feel free to sub pepperoni or any toppings you desire. But do not try to make this healthy and use less butter. Please don't. You'll ruin the joy of the garlic butter crust. Eat a salad if you have to, but don't cut down the butter. You'll thank me!

Source: Stephanie Cooks Original

Ingredients:
5 tbsp melted butter
1 tsp crushed garlic (I used the jarred crushed garlic)
1/4 tsp garlic powder
1 tsp Italian seasonings
Dash of salt
1 batch pizza dough
1/3 cup marinara sauce
3/4 cup mozzarella cheese
3/4 cup grilled chicken (or pepperoni/veggies/etc. Any toppings you want)

Directions:
1- Preheat the oven to 425 with the pizza stone in the oven.
2- In a small bowl combine the first five ingredients. Stir well, set aside.
3- Roll out the dough. Drizzle about 1 tbsp of the butter topping inside the dough and brush it on with a pastry brush (or a spoon). Top with the marinara, spreading a thin layer over the dough.
4- Top the sauce with cheese and toppings.
5- Starting on one end, roll the dough over itself pinching in the ends at the bottom so the fillings don't spill out.
6- Slice 5-6 thin slits on the top of the roll. Using a pastry brush, cover the roll with the remaining butter mixture. It'll be very drippy (that's a good thing!)
7- Transfer to the pizza stone. Bake 20-25 minutes, until golden. If you notice your garlic is burning cover with foil. Mine didn't, but it could happen.
8- Top with fresh parsley (optional- just makes it look pretty). Serve with marinara sauce.

Chicken Cacciatore Stromboli

I'd say chicken cacciatore is one of my top 5 meals. My mom made it all the time growing up so now when I want a meal from childhood this usually is a good bet for me. The other day I knew I was going to be using pizza dough to make a pizza/calzone/or stromboli, but I wasn't sold on anything. Inspiration hit when my dear friend Natalie said she was making chicken cacciatore for dinner and this stromboli was born! It's everything it should be- full of flavor, wrapped in a crisp dough, oozing with cheese... I mean c'mon- could it get any better??

Source: Stephanie Cooks Original

Ingredients:
1 tsp olive oil
1 clove garlic
1 bell pepper, cut into thin slices
1/2 small onion, sliced
3 tbsp tomato sauce
4 ounces chicken, diced
Salt and pepper
10 basil leaves, torn
Mozzarella cheese
1 batch pizza dough
1 tbsp oil or melted butter
Garlic powder

Directions:
1- Preheat your pizza stone to 425.
2- In a large skillet heat the 1 tsp oil. Add the garlic, peppers, and onions, cooking until tender. Stir in the sauce and allow to all heat together 5-7 minutes.
3- Season the chicken with salt and pepper, add to the skillet. Cook until cooked through. Add basil.
4- Roll out your dough. Lay the filling from the skillet in the center along with mozzarella cheese (I use about 1/2-3/4 cup of cheese, but this is to taste).
5- Wrap the dough around the filling, sealing the ends.
6- Brush the oil or melted butter over top, sprinkle with garlic powder. Cut thin slits into the top if desired.
7- Bake 15 minutes or until the crust is golden and cooked though.

White Pizza with Chicken and Mushrooms

First, I'm sorry I disappeared last week! We were away early in the week for my birthday, then I had to work, and blah blah blah... excuses excuses. So I apologize, but I'm back.

When it comes to quick last minute dinners pizza is a go-to for me. I buy the crust (either fresh dough, Boboli, Whole Foods organic thin crusts, Pillsbury, or naan bread) and then just top it with whatever we have laying around. A lot of you have contacted me in the past telling me that one of your favorite things to read here is pizza recipes, so I'm happy to present you with yet another pizza recipe. This one was delicious. John and I both were in heaven, the whole meal was delicious! I highly suggest this for your next pizza night.

Source: Stephanie Cooks Original

Ingredients:
1 batch pizza dough
1 tsp olive oil
5 ounces chicken
Salt & pepper
1/2 cup diced mushrooms
4 tbsp light Alouette garlic and herb cheese
1/2 cup chicken broth
Mozzarella cheese
Dried parsley

Directions:
1- Preheat the oven to 425. Assemble your pizza crust.
2- In a skillet heat the oil. Season your chicken with salt and pepper and cook until cooked through, set aside and dice. Add the mushrooms to the pan, stirring frequently, for about 5-7 minutes, until soft.
3- Remove the mushrooms from the skillet. Add the alouette cheese and broth. Cook until the cheese melts into the broth and is a smooth mixture.
4- Top the crust with white sauce mixture. Layer the chicken and mushrooms over top and sprinkle with mozzarella cheese (as desired). Season with dried parsley.
5- Bake 12 minutes or until golden.

Balsamic Feta Pizza

When I recently asked on a giveaway on my facebook page what you like seeing the most on my blog so many people wrote that they love my pizza recipes. I was shocked! I mean, I personally love my pizza recipes, but I never knew they had such a following. I will say that making pizza at home is one of my favorite things to do in the kitchen. You can add any toppings to it to make a totally different meal, and quite frankly, pizza is so delicious so you know you're in for a good dinner! This recipe came across my radar and immediately needed to be made. It has a bit of a Greek flair and is totally amazing. Give it a shot- John and I were both in love.

Source: Heavily adapted from Emily Bites

Ingredients:
1 batch pizza dough (I used individual sized Boboli's)
1 cup grape tomatoes
2-3 tbsp balsamic glaze (not vinegar- you need glaze or a reduced vinegar- it's thicker)
1 cup baby spinach
1/4 cup feta cheese
1/4 cup mozzarella cheese

Directions:
1- Preheat the oven to 425. Place the grape tomatoes in an oven safe dish. Season with salt and pepper. Roast 20-30 minutes, until they begin to burst.
2- Transfer the tomatoes to a small bowl. Add the spinach and stir so the spinach begins to wilt from the heat.
3- Prepare your dough. Top the dough with 2 tbsp of the glaze, spread thinly. Top with the tomato/spinach mixture. Layer the cheeses on top. Drizzle the remaining tbsp of glaze over the top.
4- Bake 12 minutes or until the cheese is melted and the crust is crisp.

Roasted Garlic Chicken Pizza

Pinterest is one of those things you either love or just don't get the appeal of. I bet you can guess what side I fall on... but if you can't, I love it. I have been using Pinterest for quite some time now to find new recipes and I really can't get enough of it. I am constantly exposed to recipes from blogs I would have never found. I also get the best ideas for my classroom- I spent the past weekend making about 10 things I found on Pinterest for this coming school year and I can't wait to use them! I think what makes Pinterest such a hit for me is that I am an extremely visual person- especially when it comes to food. The first time I saw this pizza I knew it was meant for me. I dreamed about it, longed for it, craved it... and then finally I made it! It uses Philadelphia Cooking Creme which is something I've been meaning to try after hearing my friend Natalie rave about it for quite some time. I am such a fan! I know it's heavily processed, blah blah blah, but boy does it give this pizza some delicious flavor. The only thing I'd do differently next time is use a thicker crust. I used a very thin crust and I just felt the hearty flavors could have benefitted from a sturdier base.

Try it. You won't be disappointed.

Source: Adapted from Gimme Some Oven

Ingredients:
1 head of garlic, roasted
1/2 cup Philadelphia Italian Herb cooking creme
1 batch of pizza dough
2 cups shredded chicken
1 tomato, seeded and diced
1-2 cups shredded Colby-Jack or mozzarella cheese
Parsley

Directions:
1- Preheat the oven to 425. In a small bowl squeeze the garlic from it's paper and mash into a paste. Stir in the cooking creme until evenly distributed.
2- Assemble your crust. Top with the cooking creme garlic mix.
3- Top with chicken, tomato, and cheese. Sprinkle parsley on top.
4- Bake 12 minutes, or until crust is golden and cheese is melted. Serve hot.

Easy Peachy Pizza

I've told you before that I will never be naming recipes for a cookbook, and I think you can see based on this recipe why! I just am not creative when it comes to recipe titles! So, yeah... this recipe is easy... it's got peaches in it... and it's pizza. Voila!

This recipe showcases the vidalia onion & peach tomato sauce that I just recently blogged. If you didn't feel like making the sauce but wanted this pizza you could just saute some peaches and tomatoes for the base. I'd saute them at least 20 minutes and then smash them up a bit- yum! However I really encourage you to make the sauce- it's so delish, easy, and healthy. This pizza is a perfect way to showcase the sauce because you can taste all the fresh delicious flavors. If you grill pizza this would be the perfect summer pizza to throw on the grill. Enjoy, it's really delicious!

Source: Stephanie Cooks Original

Ingredients:
1 batch of pizza dough
1 cup vidalia onion and peach tomato sauce (or 1/2 cup peaches and 1/2 cup tomatoes sauteed until soft)
Fresh mozzarella cheese
5 ounces grilled chicken, diced
6 basil leaves, torn

Directions:
1- Preheat your oven to 425 with your pizza stone in the oven.
2- Prepare your crust. Top with the peach tomato sauce.
3- Layer the mozzarella cheese on top. Top with chicken and basil.
4- Bake 12-15 minutes, until cheese is melted and crust is golden.

Roasted Garlic and Vegetable Pizza

I wanted to title this post "diet pizza" because whenever someone is on a diet they eat so much grilled chicken and vegetables. To me that's...boring? Yes... boring. But once in awhile those foods just sound good! I was so excited to have found dairy free/soy free pizza crusts at Whole Foods (Udi brand if you're interested- very good!) so I decided pizza needed to happen. I'm still not loving dairy free cheese so I decided to use one of my favorite ingredients, roasted garlic, to spice it up. This pizza was delicious and healthy- can you beat that?

Source: Stephanie Cooks Original

Ingredients:
1 head of garlic
olive oil
1/2 cup marinara sauce
pizza crust
2 cups assorted cooked veggies, diced small
3 ounces grilled chicken, diced small
1/4 cup cheddar cheese*
1/4 cup mozzarella cheese*

Directions:
1- Preheat the oven to 350. Cut the top off the head of garlic, drizzle with olive oil, and wrap in foil. Bake for 1 hour. Once it's done squeeze the roasted garlic out of the bulb and mash with a fork.
2- Mix the marinara sauce with the roasted garlic paste and set aside.
3- Assemble your pizza crust. Top with a thin layer of sauce, veggies, and chicken. Sprinkle the cheese on top and bake 10-12 minutes, until your crust is golden and cheese is melted.

Dairy Free Substitutes:
Daiya cheese works well

Pizza Italiano

Look, nobody is going to be knocking on my door anytime asking me to sign a cookbook deal. It just isn't happening. For many reasons. But one is definitely my lack of skills with naming my original recipes. I mean, let's look at this one. Pizza, by default, is Italian food. No? But really when it came to naming this recipe I thought "Pizza with grilled chicken, red pepper, pesto, and fresh mozzarella" sounds too long, so I went with a simpler term. Anyway, moving on.

This pizza was so good. It was inspired by a pizza I often get at the pizza place by my school. Now that I'm off on maternity leave I clearly don't eat there anymore...so I improvised. Honestly I liked my version more. I added pesto to the chicken mix and I really felt this took it to a new level. John was obsessed with this pizza and I wasn't far behind. I can't wait to make this again... yum.

Source: Stephanie Cooks Original

Ingredients:
1 tsp olive oil
3 ounces chicken
1 red pepper, diced small
1 heaping tablespoon pesto

1 batch pizza dough

1/4 cup marinara sauce

1/4 cup grated pecorino romano cheese

2 slices fresh mozzarella, cut into small cubes

Directions:

1-Preheat the oven to 425 with your pizza stone in the oven.

2- In a skillet heat your oil. Add the chicken, cooking until nicely browned on both sides and cooked through. Remove the chicken and dice it.

3- Return the chicken and diced red pepper to the skillet. Add the pesto. Cook over medium heat about 2 minutes until most of the moisture from the pepper is cooked off and the pesto is covering the chicken/pepper.

4- Prepare your pizza dough. Top with a thin layer of marinara. Sprinkle the pecorino romano cheese over the sauce. Top with the chicken mixture. Evenly place the fresh mozzarella over the pizza. 

5- Bake 12-15 minutes, until the cheese melts and the crust is golden.

BBQ Chicken Pizza

I don't know what it is about BBQ chicken pizza but I'm obsessed with it. Ironically I'm not all that into BBQ sauce... I mean, I like it, but I'm not one of those people dipping everything I eat into it. A few days ago the craving for BBQ chicken pizza hit and I was so excited. Ironically that day my oven decided it was done and broke! Ugh- of all days to quit on me, that was a sad choice. Once the oven was back in action I knew my first meal was going to be this pizza.

I've made a version of BBQ chicken pizza before but I wanted something with a bit more depth of flavor. This pizza was excellent and resulted in a pizza that was more flavorful. John, who is not quite as sold on BBQ chicken pizza, loved it and was raving about it. Definitely give it a shot- you'll be pleased!

Source: Stephanie Cooks Original

Ingredients:
Pizza dough
1 tsp olive oil
5 ounces chicken, diced
BBQ sauce
1/4 cup shredded Gruyere cheese
1/4 cup grated parmesan cheese
1/2 cup mozzarella cheese
2 tbsp. diced red onion
2 green onions, chopped

Directions:
1- Prepare your pizza crust and set it aside. Preheat the oven to 450.
2- In a skillet heat the oil. Add the chicken and cook until cooked through. Toss with 2 tbsp BBQ sauce, set aside.
3- Cover the pizza crust with a layer of BBQ sauce.
4- Top the pizza with chicken, all three cheeses, and both onions. Bake for 10-12 minutes or until the dough is cooked and the cheese melted.