BBQ Chicken Pita Pizza

Ingredients

• Leftover BBQ chicken from previous recipe for crockpot BBQ chicken
• Whole wheat pita bread
• Low fat mozzarella cheese
• Fresh cilantro leaves, chopped

Directions:

1. Preheat oven to 375 degrees.

2. Spread 1/2-3/4 cup of BBQ chicken evenly over the top of the pita bread. Top the BBQ chicken with mozzarella cheese.

3. Bake in oven for about 15 minutes or until the top is lightly browned. When it is finished baking, top each pita with 1 tablespoon of chopped cilantro. Enjoy!!

Cauliflower Chicken Pizza

The cauliflower pizza crust recipe is from Eat. Drink. Smile . I saw this recipe originally on Pinterest and then referred to her blog for more information. This is a great recipe for those of you watching your carbohydrate intake and it tastes great too!

Ingredients - Crust

• 1 cup cooked, riced cauliflower
• 1 cup shredded mozzarella cheese
• 1 egg, beaten
• 1 tsp dried oregano
• 1/2 tsp crushed garlic
• 1/2 tsp garlic salt
• olive oil (optional)

Topping

• 2-3 Tablespoons of pizza sauce
• 1 cup of shredded rotisserie chicken
• 1 green bell pepper, sliced
• 1 cup of button mushrooms
• 1/2 small yellow onion, sliced
• 2 Tablespoons of olive oil
• 1/2 teaspoon of garlic powder
• Pinch of salt
• 1/4 teaspoon of ground black pepper 
• 1/4 cup of fat-free feta cheese
• 1 cup of low-fat mozzarella cheese

Directions

1. "Rice" the Cauliflower: Take 1 large head of fresh cauliflower, remove stems and leaves, and chop the florets into chunks. Add to food processor and pulse until it looks like grain. Do not over-do pulse or you will puree it. (If you don't have a food processor, you can grate the whole head with a cheese grater). Place the riced cauliflower into a microwave safe bowl and microwave for 8 minutes. There is no need to add water, as the natural moisture in the cauliflower is enough to cook itself.
One large head should produce approximately 3 cups of riced cauliflower. The remainder can be used to make additional pizza crusts immediately, or can be stored in the refrigerator for up to one week.

2. To Make the Pizza Crust: Preheat oven to 450 degrees. Spray a cookie sheet with non-stick cooking spray. In a medium bowl, stir together 1 cup cauliflower, egg and mozzarella. Add oregano, crushed garlic and garlic salt, stir. Transfer to the cookie sheet, and using your hands, pat out into a 9" round. Optional: Brush olive oil over top of mixture to help with browning. Bake at 450 degrees for 15 minutes.

3. Toppings: In a large skillet, add the olive oil, peppers, mushrooms, and onions and cook on medium-high heat until the vegetables are translucent (about 8 minutes). Add in the shredded chicken. Season with garlic powder, salt, and pepper.

4. Top the baked cauliflower crust with pizza sauce, veggie & chicken mixture, feta, and mozzarella cheese. Bake for another 5-8 minutes or until the cheese is melted on top. Enjoy!!

Taco Pizza

This recipe was inspired by the Pioneer Woman's Taco Pizza. My sister and brother n' law spent the night at our apartment on Friday night since we headed down to College Station bright and early on Saturday morning for the Texas A&M game. When they got to our apartment we decided to cook in since we were going to be eating on the road most of day on Saturday. My sister said they really like to make the Pioneer Woman's taco pizza so that is what we made and it was FABULOUS! YUMMO! So, this week we decided to make something similar to it. We used corn tortillas for the crust and added some ground turkey for a little bit more protein. It ended up being fabulous as well, so we hope you all enjoy just as much as we did!!

Ingredients

• 1 package of corn tortillas
• 1 can of black beans
• 1 package of lean ground turkey (93/7)
• 1 small can (1/2 cup) of low-sodium corn, drained
• 2 roma tomatoes, diced
• 1/4 cup fresh cilantro leaves, chopped
• 1 bag of shredded lettuce
• 1 container of light sour cream
• 1 jar of mild salsa
• 2 tablespoons of canola oil + more for drizzle
• 1 teaspoon of ground cumin
• 1 teaspoon of garlic powder
• 1/2 teaspoon of chili powder
• Salt and pepper
• 1 package of low-fat mexican cheddar cheese

Directions

1. Preheat the oven to 400 degrees. In a small saucepan, add 1 can of black beans (not drained), 1 teaspoon of ground cumin, and a pinch ground black pepper and bring to a boil. Once they begin to boil, turn the stovetop down to medium-low. With a potato masher, mash the black beans, leaving a few chunks. Continue to simmer (they should be somewhat of a thick consistency). Leave the stove on low until ready to assemble.

2. While the black beans are simmering, add the ground turkey to large non-stick skillet. Season turkey with 1 teaspoon of garlic powder, a dash of salt, pepper, and 1/2 teaspoon of chili powder. Once the meat is cooked through (no longer pink), add the drained corn, diced tomatoes, and chopped cilantro and stir until the mixture is combined. Turn the stove down to low until ready to assemble.

3. Cut about 6-8 corn tortillas into small strips. On a large cookie sheet, add corn tortilla strips, 2 tablespoons of canola oil, salt and pepper. With your hands, combine all the ingredients. Bake in the oven for about 15-20 minutes, flipping half way in between. They should be slightly brown and crispy when they are done. Transfer to a bowl when they are finished cooking.

4. On the same cookie sheet, lay down 2-4 whole corn tortillas (depending on how many people are eating). Drizzle them with canola oil, salt and pepper and bake for about 10-12 minutes, flipping in between until they are crispy. Note: This will be the base for your pizza.

5. In a small bowl, combine 1/2 cup of sour cream and 1/2 cup of salsa and stir until combined.

6. To assemble, start with the whole corn tortilla on the bottom and top with smashed black beans, shredded lettuce, turkey mixture, cheese, drizzle of sour cream/salsa mixture, and tortilla strips. Enjoy!!

Here are some pics of the Pioneer Woman's Taco Pizza that we made last weekend.....

Gluten Free: Socca Pizza with Roasted Vegetables, Chicken, and Pesto

Thank you Lindsay McDaniel for introducing us to Socca bread! We had never heard of socca but Lindsay let me try some she made and I loved it! Socca is made out of garbanzo bean (chick pea) flour and water and you can basically season and add whatever you'd like to it. The first time we made it we sort of goofed it up but the second time it turned out great! We decided to add some veggies and chicken on top to add more protein and fiber and it was so yummy. I love new creations like these and it was super easy to make.  Socca is sold as a street food south of France...it would be interesting to see what is tastes like there...maybe one day! Hope ya'll enjoy!

Ingredients

Socca Dough

• 1 cup of garbanzo bean flour (We used Bob's Red Mill)
• 1 cup of water
• 1 1/2 tsp of fresh rosemary
• Pinch of salt
• Pinch of garlic powder
• 1/4 tsp ground black pepper
• 2 tablespoons of olive oil

Roasted Vegetables

• 2 cups of broccoli florets
• 1 yellow squash, cubed
• 2 zucchinis, cubed
• Olive oil
• Salt and pepper
• Garlic powder

Chicken and other vegetables

• 1 container of white button mushrooms
• 1 small yellow onion, diced
• 1 green bell pepper, diced
• Olive oil
• 2 cups of cooked grilled chicken
• 1/4 cup of store bought pesto
• Low-fat mozzarella cheese

Directions
1. Preheat the oven to broil. Combine all of the ingredients for the socca except for the olive oil in a large bowl and whisk together until smooth. Spray 2 round cake pans with non-stick cooking spray and add 1 tablespoon of olive oil to each pan (swirl the olive oil around so it covers the entire pan). Divide the batter evenly between the two cake pans (there should be a thin layer of batter in each pan). Bake in the oven for about 6 minutes, or until the top is brown and edges are crispy. When the socca is finished baking place them on a plate to cool.

2. For the roasted vegetables preheat the oven to 400 degrees. Add 2 cups of fresh broccoli florets to a cookie sheet, drizzle olive oil over the top, and season with salt, pepper, and garlic powder. On another cookie sheet, add the cubed squash and zucchini, drizzle olive oil over the top, and season with salt, pepper, and garlic powder.  Bake in the oven for about 30 minutes until the vegetables are brown and crispy. Set aside once they are finished roasting.

3. In a medium saute pan add the mushrooms, onion, and bell pepper. Cook on medium high heat until they are carmalized (about 8-10 minutes). Season with salt and pepper when they are finished cooking.

4. In a large bowl combine the roasted vegetables, sauted vegetables, and grilled chicken. Add 1/4 cup of pesto and stir until all the ingredients are well incorporated.

5. Cut the socca bread into triangles. Place one triangle on a plate and top with the vegetable mixture and mozzarella cheese. Enjoy!!

Thai Chicken Pizza

Ingredients:

• 5 oz. of bean sprouts (come in an 8 oz. bag - use a little more than half)
• 5 oz. of shredded carrots
• 2 cups of shredded rotisserie chicken
• 3 green onions, diced into small pieces
• 2 Tablespoons of canola oil
• 1 Tablespoon of rice vinegar
• 2 teaspoons of soy sauce
• 2 teaspoons of garlic powder
• 1 teaspoon of ground ginger
• 2 teaspoons of ground black pepper
• 8 oz. of shredded reduced-fat mozzarella cheese
• 1/4 cup of thai peanut sauce, such as Archer Farms
• 2-3 Tablespoons of fresh cilantro, chopped
• 2 Tablespoons of peanuts, chopped
• Pizza dough ingredients & recipe

Directions:

1. Preheat oven to 400 degrees. In a large non-stick skillet add 2 tablespoon of canola oil along with the bean sprouts, shredded carrots, and green onions. Saute this mixture of ingredients on medium-high heat for about 8-10 minutes or until the vegetables are soft and reduced in size by about 1/3.

2. Once the vegetables are cooked down, add the rice vinegar, soy sauce, garlic powder, black pepper, and ginger. Lastly, add the shredded chicken to the vegetable mixture and stir all of the ingredients together until they are well incorporated.

3. Roll the pizza dough out onto a large greased pizza pan or cookie sheet. Spread the thai peanut sauce along with the chicken/vegetable mixture evenly over the top of the dough. Top the remainder of the pizza with the mozzarella cheese. Bake for 15-20 minutes or until the cheese is golden brown.

4. When it is finished cooking, add the chopped peanuts and cilantro for garnish. Enjoy!!

Jerk Chicken Pizza

Ingredients:

• 2-3 skinless, boneless chicken breast, cut into small cubes ($4.50)
• 1/2-3/4 cup of mild jerk sauce (enough to coat the chicken) ($2.99-3.99)
• Dash of salt
• 1 tsp. of black pepper
• 1/4 cup of chopped fresh cilantro ($0.48)
• 1/4 cup of red onion, cut into thin slices ($1.35)
• 1 1/2 cups of shredded or sliced Gouda cheese ($2.68) 

Dough ingredients: *Makes 2 dough balls*

• 3 3/4 cups of all purpose flour
• 1 package of quick-rise yeast
• 1 Tbsp. of Splenda
• 2 teaspoons of salt
• 1 1/4 cups of warm water
• 2 Tbsp. of olive oil

To Make the Dough: In a food processor or KitchenAid (using the dough hook), combine the flour, yeast, Splenda, and salt. Mix until the ingredients are combined at a slow speed. While these are mixing, pour the olive oil and warm water in a steady stream and mix until the dough comes together into a ball (if it is too sticky, add a little bit more flour until it is no longer sticky) (if it is too dry, add a little bit more warm water or olive oil) - this process may take a few minutes. Once the dough forms into a ball, take the dough out of the mixer or food processor and place on a lightly floured surface. Knead the dough for 3-5 minutes until it is smooth and elastic. Place the dough into a lightly greased medium sized bowl and cover with a kitchen towel and let it rise for 2-3 hours. Once it has risen, punch the dough down and form it into a ball again and let it rest for about 10 more minutes. Cut the dough into 2 pieces. On a greased pizza pan, roll 1 piece of the dough out with a rolling pin until it is a thin and round.

To Make the Pizza: Preheat the oven to 400 degrees. Saute the chicken cubes with the jerk sauce in a greased saute pan. Saute until the chicken is cooked through. Season the pizza dough with salt and pepper and spread the cooked jerk chicken over the dough evenly. Place the thin red onion slices, chopped cilantro, and Gouda cheese over the top of the chicken. Bake for 15-20 minutes or until the cheese and crust are lightly browned. Enjoy!!

Total Price:

$12.00

*I had the ingredients to make the dough at home, but this is typically a cheap item to make**