Posts Tagged 'pizza'

Pizza with Philadelphia Cooking Creme

I’ve been curious about the new Philadelphia “Cooking Creme” for a while. Joseph thought they seemed disgusting, so I decided to sneak it into one of our meals. And I’m happy with the result! The base of this pizza is Italian Cheese & Herb spread mixed with ricotta. I’ve never had a white pizza before, but it was a nice alternative to tomato sauce.  It’s definitely better than Alfredo sauce, which I really hate the taste of.

I like making pizza because it’s hands-on and easy! I just whip up my favorite pizza dough, set out a few different toppings, and Joseph and I can each make our own.

Before entering the oven–Joseph’s is the symmetrical one on the left.

I put them in the oven about 8 minutes–until the cheese melted and the vegetables softened and warmed a bit.  (My mini-pizza was a little bit too tall as I went overboard on the veggies)

Pizza with Philadelphia Cooking Cremefrom Buns in my Oven

2 pizza crusts (store bought or homemade)
1 container Philadelphia brand Italian Cheese and Herb Cooking Creme
4 ounces ricotta cheese
1 – 1/2 cups cooked and chopped chicken
6 ounces fresh mozzarella, thinly sliced, or more to taste
Additional toppings of your choice (I like mushrooms, zucchini, bell peppers, fresh sliced tomatoes, and green onions)
parsley, for garnish

Preheat the oven as directed for your pizza crust.

In a small bowl, mix together the cooking creme and Ricotta cheese. Spread on the two pizza crusts. Top with the chicken, tomato slices, and green onions. Place the sliced mozzarella on top of the pizzas. Sprinkle with parsley to make everything pretty.

Bake as directed on your pizza crust. Let the pizza rest five minutes before cutting.

Note: The recipe above makes two large pizzas, so cut it in half for one large pizza or 4-6 miniatures.

BBQ Chicken Pizza

I made a few promises in my last post and intend to keep them! So here: pizza. Really easy pizza. Really good pizza.

I found this pizza from the Pioneer Woman, who says it is based off one of her favorites at California Pizza Kitchen. I’ve never been, but this tasted exactly like I wanted it to.

This is what the pizza looked like before I added the cilantro, which is necessary for color if nothing else!

See? Much better. I used my favorite barbecue sauce–Sweet Baby Ray’s–and a cut-up rotisserie chicken from the supermarket.  Besides the crust (which is pretty simple regardless, but can easily be replaced with a store-bought), prep time took only a few minutes.

California Pizza Kitchen’s BBQ Chicken Pizza from The Pioneer Woman

1 prepared pizza crust
1 whole boneless, skinless chicken breast (or chopped rotisserie chicken, as I used)
½ cup barbecue sauce
8 oz. fresh mozzarella cheese, thinly sliced
½ whole red onion, thinly sliced
chopped cilantro, to taste
olive oil

If preparing your own chicken: Preheat oven to 375 degrees. Salt chicken breast on both sides, then place in an ovenproof dish. Pour BBQ sauce over the breasts and turn them over to coat. Bake for 20 to 25 minutes, or until chicken is done. Remove from oven and cut into a fine dice. Set aside.

If using prepared chicken: Dice and smother in barbecue sauce. Set aside.

Increase oven temperature to 500 degrees. Roll/stretch out one pizza crust. Lay it on a sheet pan drizzled with olive oil. Drizzle a little olive oil on the crust, then sprinkle on a little salt.

Spoon a couple of tablespoons of extra BBQ sauce on the crust and spread it evenly (be generous with this!). Top sauce with the sliced mozzarella. Sprinkle on the diced chicken and thinly sliced red onion.

Sprinkle again with a little salt, then bake for 15 to 17 minutes, or until crust is golden brown and toppings are bubbly.

Remove from the oven and sprinkle on plenty of chopped cilantro. Cut into squares and serve immediately.

Easy, easy, easy, especially when using a pre-cooked chicken. A store-bought crust is fine, but I quickly whipped up my favorite. Remember to be generous with the barbecue sauce–I ended up adding a bit more to the top of mine, as it provides much of the flavor.

The next day, I quickly heated the leftovers in the microwave before baking them in the toaster oven.

Tomato-Basil-Pesto Pizza

This pizza is incredible! I think this is all I want to eat for the rest of my life.

Bonus: it’s easy, easy, easy to make! You have six ingredients: pizza dough, pesto, basil, tomatoes, mozzarella, and parmesan.

Before being baked. You can see all the ingredients!


Pizza Dough from The Better Homes and Gardens Cookbook

This recipe makes enough dough for 2 pizzas.

2 ½ to 3 cups AP flour
1 package active dry yeast
½ tsp salt
1 cup warm water (120F to 130F)
2 Tbs olive oil

In a large mixing bowl, combine 1 ¼ cups of the flour, the yeast, and salt; add warm water and oil. Beat with an electric mixer on low speed for 30 seconds. Beat on high speed for 3 minutes. Using a wooden spoon, stir in as much of the remaining flour as you can.

Turn dough out onto a lightly floured surface. Knead in enough remaining flour to make a moderately stiff dough that is smooth and elastic (6 to 8 minutes total). Divide dough in half. Cover; let rest for 10 minutes.

Tomato-Basil-Pesto Pizza from The Pioneer Woman

1 Recipe Prepared Pizza Dough (Store-bought is fine)
1 jar Pesto
Fresh Mozzarella
Roma Tomatoes
Fresh Basil Leaves
Fresh Parmesan Cheese

Preheat the oven to 500 degrees.

Press the pizza dough into a sheet pan (you can also use a pizza stone or grill).

Smear the pesto over the pizza dough. Cover with thin layer of basil leaves. Next, lay thin slices of Roma tomatoes over the basil. Slice the mozzarella thin enough to cover the pizza thoroughly and place on top of tomatoes. Grate some fresh Parmesan cheese over the entire pizza.

Bake the pizza according to the crust directions. (For me–I baked it for about 12 minutes)

When I made this, I misread the recipe. I haven’t tried it this way, but apparently you are supposed to make this either with basil, tomato, and mozzarella or with pesto, tomato, and mozzarella. Not basil and pesto together! I just threw everything on and it tasted great. Check out The Pioneer Woman’s taste test to see what she says.


'Twas brillig, and the slithy toves
Did gyre and gimble in the wabe;
All mimsy were the borogoves,
And the mome raths outgrabe.

%d bloggers like this: