ngredients
1 lb around 4, chipotle-lime marinaded boneless skinless chicken breasts (recipe follows)
1 red onion, sliced into rings
1 bell pepper, sliced into strips
olive oil
salt and pepper
1 c raspberry chipotle sauce, your favorite brand
pizza dough, (your fav) you'll need around 10sm balls
cotjia or feta cheese, crumbled
1/4 c olive oil
1/4 c lime juice
3 clove minced garlic
1 Tbsp chipotle chili powder
1 1/2 tsp cumin
1 tsp black pepper
1 Tbsp worcestershire sauce
Source
http://www.justapinch.com/recipes/main-course/chicken/grilled-chipotle-chicken-pizza-rolls.html
Description
Summer is just around the corner and my hubby and I have been in a grillin' mood! This idea comes from Sara Rae Trover on The Kitchn. These are so much fun! And really really good!!! It seems like it would take a long time but it really doesn't.. And you can make everything in advance so all you have to do is put the rolls together and grill when your ready to eat!You can have fun with the ingredients and put whatever you'd like inside! Hope you enjoy!*Some pizza dough recipes might make up to 20 little balls of dough..In that case you can use ten and freeze the rest!
Showing posts with label PIZZA. Show all posts
Showing posts with label PIZZA. Show all posts
Sunday, June 1, 2014
Tuesday, September 13, 2011
GARLIC CHICKEN PIZZA
4 oz light cream cheese softened
¼ cup non-fat sour cream
2 cloves garlic, mashed
1 cup cooked diced chicken
½ red onion
½ tomato chopped
½ cup mushrooms chopped
1 cup mozzarella cheese
Mix together cream cheese, sour cream, and mashed garlic until smooth. Spread mixture on pizza crust, top with chicken, onion, tomato, mushrooms and cheese.
Bake 500 degrees on bottom rack of oven approximately 10 – 15 minutes, till browned on the bottom. Top with parmesan cheese.
¼ cup non-fat sour cream
2 cloves garlic, mashed
1 cup cooked diced chicken
½ red onion
½ tomato chopped
½ cup mushrooms chopped
1 cup mozzarella cheese
Mix together cream cheese, sour cream, and mashed garlic until smooth. Spread mixture on pizza crust, top with chicken, onion, tomato, mushrooms and cheese.
Bake 500 degrees on bottom rack of oven approximately 10 – 15 minutes, till browned on the bottom. Top with parmesan cheese.
ITALIAN SAUSAGE AND SPINACH PIZZA
5 large Hot Italian sausages
1 onion
2 cloves garlic, minced
½ tsp dried basil
¼ tsp each salt, pepper
¼ tsp. red pepper flakes
4 cups shredded spinach leaves
1 ½ cups pizza sauce
1 cup shredded mozzarella cheese
½ cup crumbled feta cheese
Remove casings from sausage, heat a large frying pan and cook the sausage meat, breaking up with a spoon. Drain off fat. Add onion, garlic, basil, salt and pepper, and red pepper flakes. Then add 1 ½ cups pizza sauce, stir and simmer for a few minutes, add spinach and cook until wilted. Use your favorite pizza crust, spread on crust, top with the mozzarella cheese and the feta cheese. Bake 15 minutes at 500 degrees on bottom rack of oven
1 onion
2 cloves garlic, minced
½ tsp dried basil
¼ tsp each salt, pepper
¼ tsp. red pepper flakes
4 cups shredded spinach leaves
1 ½ cups pizza sauce
1 cup shredded mozzarella cheese
½ cup crumbled feta cheese
Remove casings from sausage, heat a large frying pan and cook the sausage meat, breaking up with a spoon. Drain off fat. Add onion, garlic, basil, salt and pepper, and red pepper flakes. Then add 1 ½ cups pizza sauce, stir and simmer for a few minutes, add spinach and cook until wilted. Use your favorite pizza crust, spread on crust, top with the mozzarella cheese and the feta cheese. Bake 15 minutes at 500 degrees on bottom rack of oven
BEST PIZZA DOUGH AND SAUCE
It's all in the sauce!!!
I love the salsa at Jazmin's they use a roasted tomato base..so from that inspiration I decided to try roasting tomatoes..this is the result. They are delicious, just for a side dish..or any place you will use a tomato. They just add such flavour.
Roma tomatoes, cut off end and quarter them
Many peeled garlic cloves
Toss with a bit of olive oil
Sprinkle with a small amount of Sea Salt
Put in roasting pans, the tomatoes should be in a single layer ( I make it worth my while to have the oven on and do a few pans)
-oven 250 degrees...for around 5 hours..I stir them ever so often, and after about 3 hours I pour off the excess liquid..oil and juice from the tomatoes..save it you can use it for cooking
-I also peel..all kinds of garlic cloves and just mix them in with the tomatoes..I don't like them to cook to mush..so either take them out after about 3 hours..or put them in after the tomatoes cook for a while.
- continue cooking until the tomatoes start to carmelize ...I sometimes turn up the heat at the end..and then keep my eye on them..just to carmelize them up a bit.
They taste so tangy and full of flavour.
Store in a container in the fridge.or freeze.
PIZZA SAUCE...In a food chopper or blender
you have to use your own judgement as to how many tomatoes and roasted garlic cloves to use depending on how much sauce you want
roasted tomatoes
roasted garlic
fresh basil leaves
1 jalepeno pepper ( I remove the seeds)
it is a bit thick at this point, so I threw in one fresh tomato just to liquify it a bit
Spread on the pizza dough, it is a nice spreadable consistency and add whatever toppings you like to the pizza. Our favorite is salami pepperoni and pineapple. Found some chorizo that is very similar to the pepperoni we use at home. All in all..we both gave it a 10.
PIZZA DOUGH
I have tried many pizza dough recipes and this one proves to be the best
2 cups tepid water
2 tbsp sugar
½ cup oil
5 ½ cups flour
1 tbsp yeast
Combine in bread maker in the above order, and set to dough cycle. Or use the old knead by hand method.
When mixed cut dough in half. Makes 2 – 12 inch pizzas
NOTES: I like my pizza crust thin, so this recipe makes about 3 - 12 inch for me..
I used whole wheat flour and we still loved it
To store dough, freeze or refrigerate. Place dough in Ziploc bags and add a bit of oil to keep moist and pliable. In fridge if they threaten to break out of their bags simply mold back into balls.
Freezer: just take out in the morning, when thawed prepare pizza you can put it in fridge for later baking.
Oil your pizza pans lightly
Cook pizza on lower rack at 500 degrees for 15 minutes, Check the bottom if lightly browned..they are ready..
I love the salsa at Jazmin's they use a roasted tomato base..so from that inspiration I decided to try roasting tomatoes..this is the result. They are delicious, just for a side dish..or any place you will use a tomato. They just add such flavour.
Roma tomatoes, cut off end and quarter them
Many peeled garlic cloves
Toss with a bit of olive oil
Sprinkle with a small amount of Sea Salt
Put in roasting pans, the tomatoes should be in a single layer ( I make it worth my while to have the oven on and do a few pans)
-oven 250 degrees...for around 5 hours..I stir them ever so often, and after about 3 hours I pour off the excess liquid..oil and juice from the tomatoes..save it you can use it for cooking
-I also peel..all kinds of garlic cloves and just mix them in with the tomatoes..I don't like them to cook to mush..so either take them out after about 3 hours..or put them in after the tomatoes cook for a while.
- continue cooking until the tomatoes start to carmelize ...I sometimes turn up the heat at the end..and then keep my eye on them..just to carmelize them up a bit.
They taste so tangy and full of flavour.
Store in a container in the fridge.or freeze.
PIZZA SAUCE...In a food chopper or blender
you have to use your own judgement as to how many tomatoes and roasted garlic cloves to use depending on how much sauce you want
roasted tomatoes
roasted garlic
fresh basil leaves
1 jalepeno pepper ( I remove the seeds)
it is a bit thick at this point, so I threw in one fresh tomato just to liquify it a bit
Spread on the pizza dough, it is a nice spreadable consistency and add whatever toppings you like to the pizza. Our favorite is salami pepperoni and pineapple. Found some chorizo that is very similar to the pepperoni we use at home. All in all..we both gave it a 10.
PIZZA DOUGH
I have tried many pizza dough recipes and this one proves to be the best
2 cups tepid water
2 tbsp sugar
½ cup oil
5 ½ cups flour
1 tbsp yeast
Combine in bread maker in the above order, and set to dough cycle. Or use the old knead by hand method.
When mixed cut dough in half. Makes 2 – 12 inch pizzas
NOTES: I like my pizza crust thin, so this recipe makes about 3 - 12 inch for me..
I used whole wheat flour and we still loved it
To store dough, freeze or refrigerate. Place dough in Ziploc bags and add a bit of oil to keep moist and pliable. In fridge if they threaten to break out of their bags simply mold back into balls.
Freezer: just take out in the morning, when thawed prepare pizza you can put it in fridge for later baking.
Oil your pizza pans lightly
Cook pizza on lower rack at 500 degrees for 15 minutes, Check the bottom if lightly browned..they are ready..
Friday, August 6, 2010
CHICKEN AND GORGONZOLA CHEESE PIZZA
Ingredients
2 tablespoons olive oil
1 skinless, boneless chicken breast half
1 tablespoon dried Italian seasoning
1 onion, diced
2 cloves garlic, minced
1 (8 ounce) package sliced mushrooms
1/4 cup water
1 (10 ounce) bag washed fresh spinach
1 (12 inch) pre-baked pizza crust
1 (14 ounce) jar pizza sauce
1 tomato, sliced
4 ounces crumbled Gorgonzola cheese
4 ounces shredded mozzarella cheese
Directions
1.Preheat oven to 450 degrees F (230 degrees C).
2.Heat olive oil in a large skillet over medium-high heat, stir in the chicken breast, and cook for a few minutes until the pieces begin to plump. Stir in the Italian seasoning, onion, garlic, and mushrooms; cook and stir until the mushrooms have softened and the onion has turned translucent, 5 to 10 minutes. Add the water and spinach, and cover; cook a few minutes until the spinach has wilted.
3.Place the pizza crust on a pizza pan, and spread with sauce; top with the chicken and spinach mixture. Arrange the tomato slices over the pizza, then sprinkle with Gorgonzola and mozzarella cheeses.
4.Bake in preheated oven until the cheese has melted and lightly toasted, 10 to 15 minutes.
2 tablespoons olive oil
1 skinless, boneless chicken breast half
1 tablespoon dried Italian seasoning
1 onion, diced
2 cloves garlic, minced
1 (8 ounce) package sliced mushrooms
1/4 cup water
1 (10 ounce) bag washed fresh spinach
1 (12 inch) pre-baked pizza crust
1 (14 ounce) jar pizza sauce
1 tomato, sliced
4 ounces crumbled Gorgonzola cheese
4 ounces shredded mozzarella cheese
Directions
1.Preheat oven to 450 degrees F (230 degrees C).
2.Heat olive oil in a large skillet over medium-high heat, stir in the chicken breast, and cook for a few minutes until the pieces begin to plump. Stir in the Italian seasoning, onion, garlic, and mushrooms; cook and stir until the mushrooms have softened and the onion has turned translucent, 5 to 10 minutes. Add the water and spinach, and cover; cook a few minutes until the spinach has wilted.
3.Place the pizza crust on a pizza pan, and spread with sauce; top with the chicken and spinach mixture. Arrange the tomato slices over the pizza, then sprinkle with Gorgonzola and mozzarella cheeses.
4.Bake in preheated oven until the cheese has melted and lightly toasted, 10 to 15 minutes.
TOPPING AND BAKING PIZZA
Topping and Baking Pizza
There's almost no limit to the toppings that can be placed on a pizza crust.
Pizza can be made with exotic topping like apples and walnuts or fresh figs and prosciutto just as easily as traditional tomato sauce and pepperoni. There is an infinite amount of creativity that can go into this fun process. In Europe and Japan, common pizza toppings include sweet corn and peas.
1. Place a pizza stone on a lower oven rack. Preheat the oven between 450 and 500 degrees F (250 to 260 degrees C)--the stone needs heat up while the oven heats. Generally, the hotter the oven, the better the pizza will be. Large thick-crusted pizzas might need the oven's temperature to be closer to 400 degrees F (200 degrees C) in order to cook completely before the toppings burn. A great way to create a crunchy crust is to preheat a baking sheet or cast iron skillet in the bottom of the oven. Once you load the pizza, toss ice cubes into the hot pan to create a burst of steam.
2. Once the pizza dough has been formed and placed on a dusted peel (see Forming Pizza Crust instructional guide), lightly brush the crust with olive oil. This helps ensure a golden brown, crispy crust rather than a dry, dusty outer crust. However, oil is not required; for a lower-fat pizza, skip the oil altogether.
•peel
3. We topped our crust with tomatoes and fresh basil, followed with a thin layer of cheese.
4. The order in which the ingredients are layered is important: the same ingredients layered in a different order will yield a completely different product. If we had put the cheese down first, the tomatoes, then the basil, the basil would burn and the cheese would not brown. We selected Mozzarella, Fontina and Parmesan cheeses to top our pizza. These cheeses are all very low in moisture and will brown fairly quickly. The tomatoes, however, have a high moisture content and will not caramelize, but will dehydrate slightly for a more concentrated tomato flavor. With the cheese on the top, the basil will not burn, and the tomatoes will retain most of their moisture.
5. Once the oven is hot and the pizza is topped and ready to go, it is time to place the pizza on the hot pizza stone. Before placing the pizza in the oven, jiggle the peel. Make sure the pizza slides around easily and does not stick to the peel. If it is stuck at all, gently lift the sticky dough and dust with more flour or cornmeal.
6. Place the tip of the peel on the edge of the stone at the back of the oven. With one swift motion, jerk the peel back out from under the pizza. If the pizza sticks to the peel, all of the toppings will slide off the pizza onto the stone, which will create a big mess and ruin dinner. If the pizza slides freely on the peel, it should land perfectly in the middle of the pizza stone. Close the oven door and let the pizza bake.
7. Depending on your oven and the size of the pizza, it might need to be turned to ensure even baking. Check the pizza after the first five minutes in the oven. If some areas are browning more than others, slip the peel underneath the pizza like a giant spatula. Rotate the pizza on the peel and return it to the baking stone using the same swift motion described above.
8. If you like, remove the pizza from the oven halfway during baking to brush more oil on the crust. This added oil will help the crust darken and make it even tastier. To add a garlic flavor, infuse the oil with minced garlic before brushing it onto the crust.
9. The pizza is done when the cheese is melted and medium to dark brown in color--color is flavor. Carefully remove the pizza with the peel and let it cool slightly.
10. It can be topped with additional fresh basil, if desired. Slice with a pizza wheel or chef's knife, and serve.
--------------------------------------------------------------------------------
There's almost no limit to the toppings that can be placed on a pizza crust.
Pizza can be made with exotic topping like apples and walnuts or fresh figs and prosciutto just as easily as traditional tomato sauce and pepperoni. There is an infinite amount of creativity that can go into this fun process. In Europe and Japan, common pizza toppings include sweet corn and peas.
1. Place a pizza stone on a lower oven rack. Preheat the oven between 450 and 500 degrees F (250 to 260 degrees C)--the stone needs heat up while the oven heats. Generally, the hotter the oven, the better the pizza will be. Large thick-crusted pizzas might need the oven's temperature to be closer to 400 degrees F (200 degrees C) in order to cook completely before the toppings burn. A great way to create a crunchy crust is to preheat a baking sheet or cast iron skillet in the bottom of the oven. Once you load the pizza, toss ice cubes into the hot pan to create a burst of steam.
2. Once the pizza dough has been formed and placed on a dusted peel (see Forming Pizza Crust instructional guide), lightly brush the crust with olive oil. This helps ensure a golden brown, crispy crust rather than a dry, dusty outer crust. However, oil is not required; for a lower-fat pizza, skip the oil altogether.
•peel
3. We topped our crust with tomatoes and fresh basil, followed with a thin layer of cheese.
4. The order in which the ingredients are layered is important: the same ingredients layered in a different order will yield a completely different product. If we had put the cheese down first, the tomatoes, then the basil, the basil would burn and the cheese would not brown. We selected Mozzarella, Fontina and Parmesan cheeses to top our pizza. These cheeses are all very low in moisture and will brown fairly quickly. The tomatoes, however, have a high moisture content and will not caramelize, but will dehydrate slightly for a more concentrated tomato flavor. With the cheese on the top, the basil will not burn, and the tomatoes will retain most of their moisture.
5. Once the oven is hot and the pizza is topped and ready to go, it is time to place the pizza on the hot pizza stone. Before placing the pizza in the oven, jiggle the peel. Make sure the pizza slides around easily and does not stick to the peel. If it is stuck at all, gently lift the sticky dough and dust with more flour or cornmeal.
6. Place the tip of the peel on the edge of the stone at the back of the oven. With one swift motion, jerk the peel back out from under the pizza. If the pizza sticks to the peel, all of the toppings will slide off the pizza onto the stone, which will create a big mess and ruin dinner. If the pizza slides freely on the peel, it should land perfectly in the middle of the pizza stone. Close the oven door and let the pizza bake.
7. Depending on your oven and the size of the pizza, it might need to be turned to ensure even baking. Check the pizza after the first five minutes in the oven. If some areas are browning more than others, slip the peel underneath the pizza like a giant spatula. Rotate the pizza on the peel and return it to the baking stone using the same swift motion described above.
8. If you like, remove the pizza from the oven halfway during baking to brush more oil on the crust. This added oil will help the crust darken and make it even tastier. To add a garlic flavor, infuse the oil with minced garlic before brushing it onto the crust.
9. The pizza is done when the cheese is melted and medium to dark brown in color--color is flavor. Carefully remove the pizza with the peel and let it cool slightly.
10. It can be topped with additional fresh basil, if desired. Slice with a pizza wheel or chef's knife, and serve.
--------------------------------------------------------------------------------
BRIE CRANBERY AND CHICKEN PIZZA
Ingredients
2 skinless, boneless chicken breast halves
1 tablespoon vegetable oil
1 (12 inch) prepared pizza crust
1 1/2 cups cranberry sauce
6 ounces Brie cheese, chopped
8 ounces shredded mozzarella cheese
Directions
1.Preheat oven to 350 degrees F (175 degrees C).
2.Chop chicken breasts into bite-size pieces. Heat oil in medium skillet until hot. Add chicken and saute until browned and almost cooked through.
3.Spread cranberry sauce over the pizza crust. Top with chicken, brie and cover with mozzarella.
4.Bake at 350 degrees F (175 degrees C) for 20 minutes.
2 skinless, boneless chicken breast halves
1 tablespoon vegetable oil
1 (12 inch) prepared pizza crust
1 1/2 cups cranberry sauce
6 ounces Brie cheese, chopped
8 ounces shredded mozzarella cheese
Directions
1.Preheat oven to 350 degrees F (175 degrees C).
2.Chop chicken breasts into bite-size pieces. Heat oil in medium skillet until hot. Add chicken and saute until browned and almost cooked through.
3.Spread cranberry sauce over the pizza crust. Top with chicken, brie and cover with mozzarella.
4.Bake at 350 degrees F (175 degrees C) for 20 minutes.
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