“HOT & HONEY” BUFFALO CHICKEN PIZZA

INGREDIENTS:
For the Chicken:

• 1 tablespoon olive oil
• 4 tablespoons butter, divided
• 2 boneless, skinless chicken breasts
• 1 cup buffalo sauce
• ½ cup honey
• 3 tablespoons brown sugar
• Salt and pepper

For the Pizza:

• 1-lb ball pizza dough
• Flour, for rolling out the dough
• Cornmeal, for pizza peel
• The remaining honeyed buffalo sauce
• The shredded buffalo chicken
• 2½ cups shredded mozzarella cheese
• Fresh scallions, chopped
• Fresh cilantro or parsley, chopped

INSTRUCTIONS:
For the Chicken:

1. Heat the oil and 1 tablespoons of the butter in a skillet. Season the chicken with salt and pepper. When the pan is hot, add the chicken and cook for 5 minutes per side, until golden and cooked through. Remove from heat and once cool enough to handle, shred or chop the chicken.
2. Meanwhile, whisk together the remaining butter, buffalo sauce, honey, and sugar in a small saucepan. Bring to a simmer and cook over low heat until slightly thickened, about 5 minutes. Toss the shredded chicken with half of the sauce. Reserve the remaining sauce for the pizza.

For the Pizza:

1. Preheat the oven to 475°F and place a pizza stone (if using) on the middle rack. Roll the dough out to desired thickness and transfer to a pizza peel lined with cornmeal. If not using a pizza stone, liberally oil a baking sheet and place the rolled out dough on the sheet.
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CRAZY CRUST PIZZA

INGREDIENTS:

• 1 cup all-purpose flour
• 1 tsp salt
• 1 tsp Italian seasoning
• 1/8 teaspoon pepper
• 2 eggs
• 2/3 cup milk
• 1/2 pound pork sausage, cooked and crumbled
• 1 cup pepperoni slices
• 1/3 cup diced cooked ham
• 1-1/2 cups pizza sauce
• 2 cups shredded mozzarella cheese

INSTRUCTIONS:

1. Preheat oven to 425ºF. Lightly spray a 15x10-inch rimmed baking sheet with cooking spray. Set aside.
2. Whisk together flour, salt, Italian seasoning, pepper, eggs and milk.
3. Pour into prepared baking sheet. Top with sausage, pepperoni and ham.
4. Bake for 20 minutes.
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PIZZA CASSEROLE

INGREDIENTS:

• 1 can (14.5 oz.) diced tomatoes, drained (I used the roasted kind)
• 2 lbs lean ground chicken (or beef)
• ¼ cup black olives, sliced
• ½ large onion, diced
• 2 cloves garlic, minced
• 2 tsp. + 2 tsp. olive oil
• 1 Tbs Italian Seasoning
• 1 tsp dried fennel
• salt and fresh-ground pepper to taste
• 16 oz. fresh mushrooms, washed and sliced
• 1½ cups grated Mozzarella cheese
• About ½ cup pepperoni slices(I used turkey pepperoni)
• 14 ounces pizza sauce

INSTRUCTIONS:

1. Preheat oven to 400F/200C. Spray an 8 inch x 11 inch dish with non-stick spray or olive oil.
2. Heat 2 tsp. olive oil in a large non-stick frying pan. Once pan is hot add diced onions. After two minutes add garlic. Once onions are translucent move onions aside in the pan and add chicken and cook over medium-high heat until it's nicely browned, breaking it apart as it cooks. Season with the Italian Seasoning and fennel.
3. While chicken cooks, wash mushrooms, pat dry, and slice into thick slices. When the chicken is done make a layer of chicken and onion mixture in the bottom of the casserole dish. Add drained canned tomatoes and pizza sauce to the chicken. Stir in the pan until evenly combined.
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You can find complete recipes click here!

BUFFALO CHICKEN PIZZA

INGREDIENTS:

• 1 batch homemade pizza dough
• 1 batch homemade ranch dressing OR homemade blue cheese dressing
• 1 chicken breast or 2 cups shredded chicken
• ½ cup buffalo sauce, divided
• 4 oz fresh mozzarella cheese
• 2-4 oz blue cheese or gorgonzola, crumbled

INSTRUCTIONS:

1. Preheat the oven to 400 degrees.
2. Prepare the pizza dough as directed.
3. Bake one chicken breast in the pre-heating oven for 25-20 minutes.
4. Set the chicken aside to cool and bump up the oven to the highest temperature you can.
5. When the dough has doubled in size, shape into your favorite pizza shape.
6. Chop the cooked chicken breast into pieces and toss with 2-3 Tbsp of buffalo sauce
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HOMEMADE PIZZA DOUGH RECIPE

INGREDIENTS:

• 2 cups Warm water
• 1 tbsp Active dry yeast
• 1 tbsp Granulated sugar
• 5 cups All-Purpose flour Divided in half
• 2 tbsp Olive oil
• 1 tbsp Salt
• 1 tsp Italian seasoning Optional
• 1/2 tsp Garlic powder Optional

INSTRUCTIONS:

1. In a small bowl, mix together warm water, yeast and sugar. Let it sit for 5 minutes at room temperature until the yeast blooms or "poofs" and becomes foamy.  
2. In your KitchenAid mixer, add half the flour, oil and the "poofed" yeast. Attach the hook attachment and mix. 
3. Add the remaining flour, salt, Italian seasoning, garlic powder and continue mixing until you you have a smooth ball of dough. You can knead with your hands too. 
4. Transfer dough to a large greased bowl and cover with saran wrap and let it rise for 20 minutes. 
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VEGAN MINI PIZZAS

INGREDIENTS:
PIZZA DOUGH:

• 500 g / 4 cups high-gluten all-purpose or bread flour, plus extra for dusting
• 10 g / 1½ tsp salt
• 1 tsp instant dried yeast
• 4 tbsp / ¼ cup olive oil
• 300 ml / 1¼ cups ice-cold water
• semolina flour, to prevent dough sticking

TOPPINGS:

• favourite tomato sauce, shop-bought or homemade
• favourite vegan pesto, shop-bought or homemade (I made mine with rocket and pistachios)
• 1 tbsp pine nuts, raw
• 2 small courgettes, sliced thinly on a mandolin
• 15 black olives, sliced
• 10 cherry tomatoes, halved
• 30 g / 1 oz fresh baby rocket / arugula
• a chunk of vegan cheese, I used homemade vegan feta (optional)
• ½ tsp pul biber (mild chilli flakes)
• salt & pepper

INSTRUCTIONS:

1. Mix the flour, salt and yeast in a large mixing bowl.
2. Pour in the olive oil and water. Stir everything together with a large wooden spoon. Bring the mixture together with your hands – you may need to add a touch more water if the dough is too dry.
3. When the mixture has mostly stuck together turn the mixture out on to a work surface or bread board.
4. Knead the mixture by holding one end of the dough in one hand and stretching it out with the other hand (see photo below). Reform the dough, turn it 90 degrees and start again. Repeat this for 10-15 minutes, until the dough is elastic and smooth.
5. bread kneading
6. When the dough is smooth, put it in a large mixing bowl, coat it in a thin layer of olive oil and cover with a piece of cling-film. Place in the fridge to ferment it overnight.
7. On the next day, punch the air out of your dough and divide it into 20 even portions.
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Homemade Chicken Alfredo Pizzas

INGREDIENTS:

• 1 package (1/4 ounce) quick-rise yeast
• 1 cup warm water (120° to 130°)
• 1 teaspoon sugar
• 1-1/2 teaspoons salt, divided
• 2-1/2 to 3 cups all-purpose flour
• 2 tablespoons cornmeal
• 1 tablespoon olive oil
• 2 garlic cloves, minced
• 2 tablespoons butter
• 1 teaspoon dried parsley flakes
• 1/4 teaspoon pepper
• 4-1/2 teaspoons all-purpose flour
• 1-1/2 cups 2% milk
• 3 cups cubed cooked chicken breasts
• 2 large tomatoes, chopped
• 2 cups chopped fresh baby spinach
• 4 cups shredded part-skim mozzarella cheese
• 1/2 cup shredded Italian cheese blend
• 1 teaspoon Italian seasoning

INSTRUCTIONS:

1. In a large bowl, dissolve yeast in warm water. Add the sugar, 1/2 teaspoon salt and 2-1/2 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky).
2. Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes. Cover and let rest for 10 minutes.
3. Sprinkle cornmeal over two 12-in. pizza pans coated with cooking spray. Divide dough in half. On a floured surface, roll each portion into a 13-in. circle. Transfer to prepared pans. Build up edges slightly. Prick dough thoroughly with a fork; brush with oil. Bake at 425° for 5-8 minutes or until edges are lightly browned.
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Keto Pizza Bread (Pulls Apart)

INGREDIENTS:

• 2 1/2 cups Mozzarella cheese, shredded
• 3 whole eggs, beaten
• 1 1/2 c almond flour
• 1 tbsp baking powder
• 2 oz cream cheese
• 1/2 c Parmesan cheese, grated
• 1 tsp rosemary seasoning
• 1/2 c sharp cheddar, shredded
• 1/2 c pepperoni slices

INSTRUCTIONS:

1. Combine the almond flour with the baking powder, mixing well. Set aside.
2. Melt Mozzarella and cream cheese on the stove top (or microwave 1 minute.)
3. When cheese melts, add flour mix, and eggs. Knead well, forming a sticky ball.
4. Mix the Parmesan cheese and rosemary together in a small bowl. Sprinkle Parmesan cheese mix over the top of the dough to prevent stickiness.
5. Form a ball with the dough and cut in half. Continue cutting into 16 small pieces.
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CHICKEN PESTO PIZZA

The absolute perfect weeknight meal that comes together in minutes! Use leftover rotisserie chicken, fresh tomatoes, pesto and cheese!

INGREDIENTS:

• 1/4 cup yellow cornmeal
• 1 (13.8-ounce can) refrigerated classic pizza crust
• 1/4 cup pesto, homemade or store-bought
• 8 (1-ounce slices) fresh mozzarella cheese
• 1 cup ricotta cheese
• 1 cup leftover rotisserie chicken
• 1 cup cherry tomatoes, halved

CHICKEN PESTO PIZZA

DIRECTIONS:

1. Preheat oven to 450 degrees F. Lightly coat a baking sheet or pizza pan with olive oil.
2. Working on a surface that has been sprinkled with cornmeal, roll out the pizza into a 12-inch-diameter round. Transfer to prepared baking sheet or pizza pan.
3. Using a small ladle, spread pesto over the surface of the dough in an even layer, leaving a 1/2-inch border.
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6. You can find complete recipes click here!!