I received two leeks in my last CSA and I was looking for a fun and creative way to use them. I haven’t used leeks very often, but after making this pizza, I’m going to use them more! Leeks have a mild onion flavor and are sweeter than onions.
This pizza was amazing! The caramelized leeks with crispy bacon were the perfect combination! I used turkey bacon since that was what I had on hand, plus when I ate the extra slice I shouldn’t have eaten, I didn’t feel as bad! 🙂
I’ve taken a few days off from blogging to spend some much-needed time with my family. Both my husband and I have been going non-stop lately and this break was needed! I haven’t done much cooking either, so I’ll be making up with it over the next couple of weeks with lots of new recipes.
I made this pizza a couple of weeks ago and it was a hit….despite it being a little more cooked than I would have preferred. I had to leave it in the oven for my husband to watch while I ran to an appointment and he left it in a little too long. It was still delicious! I love the flavors of the caramelized onion, bacon and spinach…all on a crispy crust.
Welcome to July’s Secret Recipe Club reveal for Group C. I’m excited to share this recipe since it was such a big hit at our table! My assignment this month was Lynsey Lou’s Making Your Days Delicious. Lynsey and I have a few things in common – we both use our time in the kitchen to relax and we both checked out the “What’s Cooking” board on the Nest. I wonder if we ever chatted about recipes back in the day! She’s married and has a super cute son too.
After looking through Lynsey’s recipes, I finally chose the recipe for BLT Puff Pastry Pizza. I knew it would be a quick and easy dinner to through together for our busy Monday nights. My daughter started a lacrosse clinic that’s about 35 minutes away and I’m always looking for something that I can quickly throw together and have enough time to eat before she needs to be there. This was the perfect recipe! It was really good and I didn’t change a thing. We will definitely be making this recipe again and again!
I spotted this pizza originally on Pinterest and it sounded so different and unique. I had half a jar of fig jam left over from the orange-fig glazed ham I made and knew it would be a great way to use it up and not waste it. It was seriously AMAZING! Both my husband and I enjoyed it and it was the perfect balance of sweet and savory. This will become a regular pizza in our house!
Now I can’t wait to experiment more with fig jam and real figs once they’re in season.
1 ball of pizza dough
3 slices bacon, cooked and chopped
1 Tbsp unsalted butter
1 sweet onion, sliced
1/4 tsp dried thyme
1/4 tsp salt
1/4 cup fig jam
2/3 cup shredded mozzarella cheese
Preheat oven to 450 degrees with the bottom rack in the lowest position. Place pizza stone on the rack to warm.
In a medium skillet, melt the butter over medium heat. Add the sliced onions, thyme and salt. Cook, stirring occasionally until the onions begin to soften, about 5 minutes. Reduce the heat to medium-low and cook the onions until they are deep brown, approximately 20-25 minutes. Stir frequently so they don’t stick.
Roll the pizza dough out into a 12 inch round. Spread the fig jam over the dough, leaving a small crust around the edge. Top with the caramelized onions, bacon and cheese. Transfer to the warm pizza stone and bake for 10 to 12 minutes or until the crust is golden brown and the cheese is melted.
Remove from oven and let cook slightly before slicing. Enjoy!
Source: Tracey’s Culinary Adventures
Madeline’s daycare had an Easter party on Thursday and I signed up to bring veggies. I didn’t want to bring just a bag of carrots, so I thought this would be something the kids would enjoy. I was wrong, Madeline said all the teachers ate it and none of the kids. Oh well…next time!
2 packages crescent rolls
8 oz cream cheese, softened
1/2 cup Miracle Whip
1 tsp dried dill
1/2 tsp onion powder
In a jelly roll pan, spread out the crescent rolls to form a crust. Bake according to the package instructions for 10-12 minutes. Set aside and let cool.
In a medium bowl, mix the cream cheese, miracle whip, dill and onion powder until well combined. Spread the cream cheese mixture evenly over the cooled crust.
Spread the veggies evenly aross the pizza. I used shredded carrots, peppers and broccoli.
Source: Kraft Foods
I still had leftover chicken from the roaster I made last week and my daughter started dance class this week, so I needed something quick and easy to make before her class.
Here’s the original recipe. I had precooked chicken as well as a whole wheat boboli thin pizza crust and cheddar cheese. It still came out good but I much prefer Trader Joe’s whole wheat pizza dough and monterey jack cheese when making this.
3/4 pound chicken breast cutlets
Extra-virgin olive oil, for drizzling
2 teaspoons grill seasonig (recommended: McCormick Montreal Seasoning) eyeball it
1 pizza dough, store bought or from your favorite pizzeria
Cornmeal or flour, to handle dough
2 tablespoons butter
1 tablespoons Worcestershire sauce, eyeball it
2 to 3 tablespoons hot sauce, medium to spicy heat
1/2 cup tomato sauce
1 cup shredded Monterey Jack cheese, a few generous handfuls
1/2 cup blue cheese crumbles
3 scallions, thinly sliced
Preheat oven to 425 degrees F. Preheat grill pan to high.
Skip this step if using precooked chicken. Place chicken on a plate and drizzle extra-virgin olive oil over the chicken then season with grill seasoning. When grill is hot, add chicken and cook about 3 minutes on each side.
Stretch dough to form pizza using cornmeal or flour to help you handle it. If you let it rest and warm up a few minutes it will handle even easier. Set pizza on pizza pan to the side and clean board.
In a medium skillet over medium heat, melt butter and stir in Worcestershire, hot sauce, and tomato sauce.
Remove the chicken from grill and thinly slice it. Add chicken to sauce and coat. Cover the pizza dough with the saucy Buffalo chicken, cheeses, and scallions. Bake 18 minutes or until crisp.