Asian Chicken Pizza

I've really been enjoying making pizza for my family every Friday night. I might even be ready to *gasp* try making my own dough!

When deciding on take-out, my husband usually chooses pizza while I tend to gravitate towards Chinese. This collaboration, however, satisfies us both. Oh, the deliciousness; another keeper from Stephanie Cooks!

Asian Chicken Pizza

from Stephanie Cooks

• Pizza dough
• 5 ounces of chicken, chopped into small pieces
• 1/2 tsp. red pepper flakes (less or more depending on how hot you want it)
• 3 cloves garlic, minced
• 1/4 cup low-sodium soy sauce
• 2 1/2 tbsp. honey
• 3/4 cup rice wine vinegar OR apple cider vinegar
• 1 cup mozzarella cheese
• Olive oil
• Sesame seeds (optional)
• 2 tbsp. sliced green onion

Preheat the oven to 450.

Combine the red pepper flakes, garlic, soy sauce, honey, and vinegar. Stir well, set aside.

In a small skillet cook the chicken. Remove from the pan and set aside.

Pour the sauce mixture into the pan. Heat over medium heat until it thickens and becomes syrup like, about 10 minutes. Add the chicken, toss well.

Form the dough. Top with a drizzle of olive oil, rubbing to coat the dough.

Top with the chicken/glaze mixture. Make sure it's evenly coating the dough.

Top with the cheese and sprinkle with sesame seeds if using.

Bake 10-12 minutes. Top with green onion. Serve hot.

"Chicken" Bacon Ranch Pizza

It's Pizza Friday! This is another awesome pizza from Stephanie Cooks. There should be chicken in here too, but yours truly forgot to defrost the chicken in time. The accidental omission didn't matter, however; the pizza did just fine without it (though I can't wait to try it again with the chicken). We ate this outside on the patio and my husband repeatedly requested that I make two of these next time.


Chicken Bacon Ranch Pizza
from Stephanie Cooks; originally from Annie's Eats

• 1 batch of pizza dough
• Olive oil
• 1/4 cup ranch salad dressing
• 4 ounces grilled chicken, diced small
• 3 slices of bacon, cooked crisp and diced small
• 1 tomato, seeded and diced small
• 2-3 green onions, chopped
• 3/4 cup shredded cheddar cheese
• 1/4 cup shredded mozzarella cheese

Preheat the oven to 450.

Prepare your pizza dough, leaving a thicker edge around the side for the crust. Prepare it on either parchment paper or on a pizza peel topped with corn meal. Drizzle olive oil lightly over the crust and rub it all over the dough, over the edges as well. Bake for 7 minutes.

Top with the ranch salad dressing, spreading evenly over the crust.

Next, arrange your chicken, bacon, and tomato evenly over the dressing.

Top with the cheddar cheese. The sprinkle the mozzarella evenly over top.

Transfer the pizza to the stone. Bake 10-12 minutes or until the cheese is melted and the crust is golden.

Top with the green onions as soon as you pull it from the oven. Serve hot.

Tomato Alfredo Pizza

I mentioned a few days ago that I've been making pizza every Friday. As I prepare my menu for the week, I go directly to Stephanie Cooks. Here, my friend Stephanie has an incredible pizza variety and I have bookmarked nearly all of them. Do yourself a huge favor and go check out her pizza collection.

This honestly tasted like a gourmet pizza. My husband and I inhaled the whole thing and, I must confess, I would have eaten more had there been any.

(Disregard the photo - I snapped some pics but then ended up baking it again for another minute or two and forgot to take new pictures.)


Tomato Alfredo Pizza
from Stephanie Cooks

• Pizza crust
• 1/2 tbsp. butter
• 1/2 tbsp. flour
• 3/4 cup skim milk (or cream if you don't want to take the light approach)
• 1/4 cup pecorino romano cheese
• 3/4 cup mozzarella cheese
• 1/4 cup tomato sauce (I used sliced tomatoes instead)
  

Preheat the oven to 450. Stretch out the pizza dough on your stone or pan and bake for 7 minutes.

In a small saucepan melt the butter. Add the flour, stirring until it forms a paste.

Pour in the milk, stirring constantly.

Bring to a low boil then reduce the heat to a simmer. Once the sauce is somewhat thick, add the romano cheese, stirring well.

Cover the pizza crust with the alfredo sauce and add sliced tomatoes if using.

Top with the mozzarella cheese. Drizzle the tomato sauce over the cheese.

Bake 10-12 minutes, until the cheese is melted and the crust is crisp.