Bachelor Pizza

It’s not very often, or EVER, that I get an email from my brother with step-by-step instructions on how to make his new favorite meal. Really, imagine a photo of every. step. He went all out! It was such a fun surprise, so I had to give his awesome recipe a try-and guess what? It was a total success! I even made it for company and they complimented the delicious mini-pizzas! Feel free to use any toppings that you choose, we just love our chicken alfredo mixture!

Bachelor Pizza
Printable Version

1 can jumbo biscuits

¾ cup alfredo pizza sauce

1 cup shredded mozzarella cheese

1 cooked, shredded chicken breast

2 slices bacon, cooked and minced finely

Heat oven to 400°F. Lightly grease muffin tins.
Separate dough into 16 biscuits. (The tin that I bought had 8 jumbo biscuits, I sliced them in half to make 16). Flatten each biscuit to fit into a muffin tin, pressing tightly against the edges. Spread each biscuit with 1 teaspoon pizza sauce. Top with chicken, bacon, and cheese until it is flush with the top of the tin.
Bake at 400°F. for 7 to 9 minutes or until biscuits are golden brown.

Recipe from my stud brother
Serves 4, 4 pizzas each

Pizza Roll-ups

You just can’t go wrong with pizza, can you? It is so easy to customize pizza to everyone in your homes’ liking, so there are never any complaints! Now that is a meal I can count on. Feel free to change your toppings in your pizza, these are our regular Alfredo Deluxe toppings that seem to be a go-to. These were so fun to pick up, dip, and pop in our mouths. (Okay, it takes me two bites, but my hubby could do it in one!) To check out our other pizza night favorites, CLICK HERE.

Pizza Roll-ups
Printable Version

2 cans refrigerated thin pizza crust
1 tsp. garlic salt
1 tsp. oregano
1 cup cooked and shredded chicken
8 pieces bacon, cooked and chopped finely
1 cup shredded cheese
1/2 cup parmesan cheese
1 cup alfredo pasta sauce

Preheat oven to 425 degrees.
Dust a large cutting board or piece of wax paper with flour and roll out each pizza crust into an oval shape. Spread a light layer of sauce< about ¼ cup, on each crust. (If you put too much it will ooze out of the rolls when cooking.)
Season each crust evenly with garlic salt and oregano. Top with chicken, bacon, and cheeses evenly between the two crusts. Starting with the short end, roll crust into a tight log, then slice into ½” sections.
Place on lightly greased pan (or a silpat baking mat works wonders!) and bake for 10-12 mins.
Serve with remaining ½ cup pasta sauce for dipping.

Serves 4.
Recipe adapted from Tidymom.net

Thai Chicken Pizza

This is straight from up above. Really, who would ever think that my hubby would chow on a Thai Pizza? Not me, that is for sure. Our best buds tried this recipe out for us first, and after their rave reviews we stole all of the ingredients from them the very next night! Topped with bean sprouts, carrots, and peanuts it has the perfect amount of crunch. The cilantro makes it a fresh finish, something to eat as soon as you can. We seriously chowed down every last bite of this pizza, and I already have it on the menu for next week, too!

Thai Chicken Pizza
Printable Version

1 16” pizza dough (pre or homemade)
1 jar of Bangkok Padang Peanut Sauce
1 T Hoisin Sauce
1 t fish sauce
2 T smooth peanut butter

2 chicken breasts, cooked and diced
6 ounces mozzarella cheese, shredded
2 carrots shredded with grater or julienne hand peeler
1 handful bean sprouts
1/4 cup cilantro, chopped
1/4 cup peanuts or cashews, coarsley chopped (optional)

Pour jar of Satay Peanut Sauce into medium bowl. Add hoisin sauce, fish sauce and peanut butter; mix with a whisk until well incorporated. Set aside.
Spread pizza dough onto pizza stone and bake according to package directions.
Remove dough from oven and spread sauce evenly on top, add chicken and mozzarella. Bake 10 more minutes.
Add bean sprouts and carrots, bake 5 additional minutes.
Remove from oven when cheese is bubbling and dough is fully cooked, add cilantro and peanuts.

Recipe from just cook already

Serves 4.

Grill-Fired Pizza

Yes, you read it right...it is "grill" fired pizza not "oven" fired pizza. We love love love oven fired pizza. The crust is always o-so-perfect crispy-ness and tender middle. The cheese is slowly melted to perfection, and every bite makes us want more. This is exactly how the Grill Fired Pizza is, and I can't wait to make it again. I am so sad that it is turning cold outside just when I figured out our new favorite recipe! It was not only delicious, but a blast to make, it would be great for kids or a neighborhood BBQ...however, I am not sure how to give you a recipe! I want to give you the idea for a meal, but you need to use your imagination...here are a few tips:

Grill-Fired Pizza
Printable Version

The Dough:
Use any tried and true pizza dough recipe that you love. I have one here, or for a whole grain dough I think this one looks amazing. This time we used pre-made dough and it worked wonders! I think that almost any dough will work, as long as it can hold its shape and is not too sticky. As far as the thickness goes, use your own judgment. I rolled my dough out to about 1/4 inch...this was perfect. Go ahead and roll thinner or thicker depending on your pizza love!

Temperature:
This is key. Thanks to my patient hubby, we had perfect crust. Preheat your grill and keep your temperature between 200-250 degrees F. After toppings have been placed, be sure to keep the lid closed to ensure perfect melting of the cheese.

Baking the Crust:
Brush pizza dough with EVOO on both sides to prevent sticking on the grill. Bake for 2 minutes on each side, barely browning but getting dough cooked through.

Add your toppings:
Remove your crusts from the grill and add your toppings. Use fast cooking toppings, or cook others prior to placing on grill. Close lid on grill and bake for 10 minutes, watching carefully to create a perfect crust.

ENJOY!!

Fried Scones

You can do so many things with fried scones...and they are all soooo delish! We always ate these in our home growing up. I would want to skip the "meal" part and go straight to the dessert, but my mom found some great ways to make the "meal" seem more appealing! Our favorite versions of scones are Pizza, Indian Tacos, Sloppy Joes, and Dessert.

Fried Scones

Printable Version

12 rhodes frozen rolls, thawed

6 cups vegetable oil

Toppings for Pizza:

alfredo or tomato sauce

cheese

pepperoni

canadian bacon

bacon

shredded chicken

Toppings for Indian Tacos:

taco meat

cheese

taco sauce

lettuce

tomato

Toppings for Sloppy Joes:

Sloppy joe meat and sauce, THIS is a great recipe

Toppings for Dessert:

Butter

Honey

Cinnamon and Sugar

Powdered Sugar

Flatten each of the 12 rolls into a 1/4" thick circle, trying your best to have them even thickness all of the way through.

In a large saute pan or deep fryer, heat the 6 cups of oil to 360 degrees F. (I am not big into having the perfect temperature. What I do to test my oil is take a tiny piece of store-bought bread and drop it into the oil. If the bread absorbs the oil, it is not hot enough. It should sizzle and brown quickly if it is the perfect temperature.)

Slip the rounds one at a time into the hot oil, being careful not to splatter yourself. Cook for about 1 minute on each side, or until a golden brown, then turn and finish cooking. Drain on paper towels and repeat with remaining dough.

Add toppings to fry bread and enjoy! If making pizza, preheat oven to 350 degrees. Add toppings and bake for 10 minutes or until cheese is melted.

Makes 12 Scones.

Flatout Pizzas

Maybe, just maybe, this will be my new "healthy" addiction. I first had these about 4 years ago with my big sis, Amanda. I must have forgotten about these delicious flatouts...and now they have been re-introduced and they are better than ever! They now come in (or maybe they have for a long time, but new to me...) a LIGHT tortilla. Only 60 calories per piece! Yes! Honestly, top it with whatever you desire...as you can tell, my hubbs and I like VERY different pizzas! By keeping the sauce and cheese to a minimum, as well as loading your pizza with veggies, these are pretty dang healthy! (PS-these flatouts make amazing wraps, too!)

Chelsea's Flatout Pizza:

3 Tbs. tomato sauce

1/8 cup sauteed mushrooms

4 cherry tomatoes, sliced

1/2 oz. feta cheese

1 1/2 oz. colby cheese, shredded or cubed

3 oz. chicken breast, cooked and shredded or cubed

Cody's Flatout Pizza:

3 Tbs. alfredo sauce

1 1/2 oz. colby cheese, shredded or cubed

3 oz. chicken breast, cooked and shredded or cubed

1 oz. canadian bacon

1 oz. turkey bacon, pre cooked and diced

Place flatout on non stick cookie sheet and bake at 350 degrees for 5 minutes. Remove from oven and top with desired ingredients. Bake for an additional 15 minutes or until cheese is melted and toppings are warmed through. Enjoy!

Mini Deep Dish Pizzas

Okay....so it was super bowl Sunday, we can cheat, right? I am sure that Tony (the trainer) would kick our butts, but we still need to have our fun! (P.S. I knew I wouldn't last long without making something fun to share with you! We are sticking to our meal plan very strictly, despite what this may look like!)

I saw this made on Rachel Ray's day show, and I just HAD to make them. They were so fun to make, as well as delicious! I will be making these for EVERY single super bowl for the rest of my life! They are a great make-ahead dish that you can pop in the oven 5 minutes prior to serving. I hope that you find these as much fun as we did!

Adapted from: Rachel Ray

1 can pop biscuits

desired filling for mini pizzas

We love to fill our pizza with :

shredded chicken

alfredo sauce

turkey bacon

canadian bacon

mozzarella cheese

Split each biscuit into 3 equal discs (some of them I could only get to separate into 2). Press each disc into the cups of a sprayed muffin tin, pushing in on the corners and making sure that they go all the way up the sides. 

Place in the oven and bake for 1/2 of the directed cooking time (total time is usually 10 minutes). Remove from muffin tins and place on a cookie sheet. (I precooked all of the crusts and then cooked them for the remaining time with the filling on a cookie sheet). Fill each crust with about a tablespoon of sauce along with your desired fillings. Top with cheese.

Bake for the remaining 5 minutes or until cheese is melted and crusts are a golden brown. 

Serves 4-6.

Stromboli

I haven't eaten stromboli for 4 years...FOUR YEARS! Yet, I still remember how good it is, and it definitely lived up to everything that I remembered. Basically it is a rolled up sandwich or pizza, depending on what you put inside. My FAVORITE is simply a cheesy garlic roll, it is absolutely divine, I urge you all to make at least half a loaf of this recipe, then go crazy on the other half.. Cody preferred having his stuffed to the brim with as much filling as possible, but really, just use your imagination when filling your own. (Some do ham and cheese with a dressing filling, others a pepperoni pizza...)O, and P.S. I TOTALLY cheated when I made this recipe this time...I used pre-made Rhodes loaf frozen bread. I hate to admit it, but it was delicious and much simpler! 

From: Amanda

2 ½ cups lukewarm water

2 tsp. yeast

1 Tbs. salt

3 Tbs. sugar

3 Tbs. vegetable oil

6 cups flour

 

Dissolve yeast in water, add remaining ingredients, let sit for 20 minutes knead for 2-3 minutes. Divide dough in half, let sit 10 minutes. Roll each out into a rectangle.

-OR-

Rhodes Frozen Loaf dough

Thaw 1 loaf of bread by following package directions. Divide dough in half. Roll each out into a rectangle.

 

Cheesy Garlic filling:

2 egg yolks(save whites for topping)

1 Tbs. oil

1/2 tsp. garlic powder

1/2 tsp. pepper

3/4 cup mozzarella

 

Mix together and brush evenly over one rectangle. This one is great as a "side dish" to your more filling roll.

Alfredo Deluxe filling:

1/3 cup Alfredo Sauce

1 piece boiled, shredded chicken

3 slices turkey bacon, cooked and chopped

1/8 cup canadian bacon, cooked

3/4 cup mozzarella

Spread other rectangle with Alfredo sauce. Top with chicken, turkey bacon, canadian bacon, and mozzarella.

Roll rectangle lengthwise and pinch together at seam. Place seam down on a greased 9x13 cookie sheet. Tuck ends under to prevent fillings coming out during baking. Both rolls can be placed on the same baking sheet. Top generously with egg whites, garlic salt, and oregano. Cook rolls together at 350 degrees for 30 minutes.

Serves 4. (AT LEAST!)

Gluten Free Pizza

Am I doomed to a life of horrible bread ? I sure hope not! Okay, so it wasn't that bad...but it definitely is not delicious GLUTEN-FILLED dough! hehe! I have heard that you just shouldn't compare gluten free to the regular...but it is so hard not to. 

We are the type of people that if something doesn't taste good that I make, we will just throw it away and go out to eat. We ate the entire pizza. Therefore, it is edible, just as long as you don't compare to regular!

From: KilltheGluten

Recipe
1/4 cup milk
2 large eggs
1/3 cup cornstarch
1 cup organic whole wheat rice flour
1/4 teaspoon xanthan gum
1 teaspoon salt
pizza sauce
2 cups mozzarella cheese
pizza toppings (chicken, canadian bacon, turkey bacon and alfredo are our favorites).

Wisk eggs and milk together. Stir in the corn starch, flour, gum, and salt. Dough should be like cookie dough. Add more rice flour if it's too sticky.

Spead onto greased 9x13 pan. Spead sauce evenly over unbaked crust and top with cheese and favorite toppings. Bake preheated in 400 degree oven for about 25 minutes.

Calzones

Yes, these are as good as they look! This recipe is from Cody's sister and brother-in-law, he used to work at a pizza place...and they made this recipe up! It is so good! Cody probably asks for these calzones once a week! This recipe makes 4 decent size calzones, and it works great to cut in in half for two! I strongly recommend "Cody's Favorite Filling" at the bottom of this recipe, but it is great with anything pizza related!

Calzones

Printable Version

1 1/2 cup warm water
2 Tbs oil
4 and 1/4 cup flour
2 tsp salt
3 Tbs sugar
a little less than 1 tbs. rapid rise yeast

Combine sugar, yeast, and warm water in mixer. Allow to sit for 3 minutes. Add oil, flour, and salt. Knead until combined. Separate dough in to balls and roll out about 1/2-1/4 inch thick. Put filling on half of the rolled-out dough.

Then press with a fork around the edges to help seal the calzone. Cut three slices in the top to vent. Brush with egg white prior to baking. Bake at 350 degrees until a deep golden brown. (About 30 minutes).

Cody's favorite filling:

Alfredo sauce

chicken, boiled, cut into bite-size pieces

canadian bacon, minced and sautéed

turkey bacon, minced and sautéed

cheddar cheese

mozzarella cheese

Chef's tips:

This dough does not need to rise! That is the beauty of calzones vs. pizza. However, the third time that I made these I timed my fillings wrong, and the dough had to sit for about 1o minutes before I rolled it out. I didn't cover it or anything, I just left it in my Kitchen Aid. I feel like it made our dough just a little bit more calzone-like!

Recipe From the Sadler's