Tag-Archive for » Pizza «
This is a recipe review for the swap I am in, I did not add the blue cheese none of us are a big fan, but what an awesome quick and flavour some recipe to throw together. It is especially a great after work dinner recipe that tastes great but takes no time at all. I will definitely be keeping this one, I didn’t really measure amounts exact, but it was awesome. If you want to see other recipes by this chef please click here.
Ingredients
2 prepared pizza crust, shells
1/2 cup pizza sauce
1/2 cup barbecue sauce
3 cups cooked shredded chicken
1/2 cup red hot sauce, I used Frank’s Hot Sauce
2 cups shredded cheese, for pizza
2/3 cup blue cheese, crumbled
Method
1. Heat oven to 450 degrees.
2. Place pizza shells on pizza baking pans.
3. Combine pizza sauce and barbecue sauce.
4. Spread sauces on pizza shells.
5. Toss chicken with red hot sauce and arrange on top of pizzas.
6. Sprinkle cheeses on top of pizza shells.
7. Bake 15 minutes until crust is crisy and cheese melts.
8. Cut into slices. Could be used as appetizer and cut into smaller pieces.
All photos taken by me unless otherwise stated.
I am in a recipe swap again on recipezaar so I have been making members recipes again, I have made 3 so far. This first post is a different take on pizza, I really enjoyed this, as it is a great way to use up old vegetables. I am not the biggest pizza fan because of how junked up it makes me feel, but this is a great way to make a much lighter version than pizza dough, nice crispy crust and wonderful flavours. I added a cooked sliced up chicken breast to make a more substantial meal with protein. If you want view this recipe or see other recipes by this chef please click here.Ingredients
1 Flat bread
2 Teaspoons pesto sauce (I used more love pesto)
50g Eggplants
50g Zucchini
20g Mushrooms
1 Pinch black pepper
60g Mozzarella cheese (I also used more cheese)
Method
1. Preheat the oven to 200°C/400°F.
2. Spread the pesto over the flat bread.
3. Thinly slice the courgette/zucchini. I use a mandoline to get thin even slices.
4. Thinly slice the eggplant. It doesn’t need to be peeled or salted.
5. Thinly slice the mushroom.
6. Slice the mozzarella.
7. Spread the courgette slices evenly over the top of the bread. Add the eggplant and mushroom. Dots the slices of Mozzarella over the top of the vegetables. Add a grind of black pepper.
8. Bake until the cheese is golden and bubbled (about 10 Min’s). The vegetables will cook in this time and the edges of the bread will become very crispy.
9. Serve with a green salad for a very filling meal.
Variations:
My favourite spread is a coriander and chili pesto. You can also use black olive paste (tapenade), sun dried tomato pesto or hummus. Pizza or tomato sauce is too wet.
Other toppings: red pepper, green pepper, onion (put that on top of the cheese to that it roasts), olives, capers, anchovies, salami, pepperoni, ham — You get the picture.
Serves 1
All photos taken by me unless otherwise stated.
