SURF AND TURF PIZZA

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RECIPE 

INGREDIENTS

• 1 Tube Pillsbury Traditional Pizza Dough
• 4 ounces Cream Cheese softened
• 1 Tablespoon Lemon Juice
• 1/2 teaspoon Lemon Zest (optional)
• 1 Tablespoon Montreal Steak Seasoning
• 1/2 teaspoon Onion Powder
• 1 Tablespoon Dried Tarragon
• 6-8 ounces par cooked Steak
• 6-8 Medium Sized Shrimp seasoned and par cooked
• 1 1/2 cups Shredded Mozzarella Cheese
• 3/4 cup Mashed Potatoes
• 1 cup finely Shredded Cheddar Cheese
• Bearnaise or Hollandaise Sauce (optional)

DIRECTIONS

Preheat the oven to 400 degrees (or the recommended temperature for the Pizza Dough you are using). In a mixing bowl, combine the Cream Cheese, Lemon Juice, Montreal Steak Seasoning, Onion Powder and Tarragon and mix well using a mixer or an immersion blender. This is our Surf & Turf Pizza Base. Set the Pizza Base aside and let it sit at room temperature. Place the Pizza Dough on a baking sheet lined with parchment. Stretch and roll it out to fit the pan you are using. Roll in the edges about 1/2 inch all the way around and using your thumb and foreigner, crimp the rolled edges in 1 inch increments to create a raised crust edge. Par Bake the Pizza Dough for 8-10 minutes according to the package directions. While the dough is in the oven, cut the Steak and Shrimp into 1/2 inch pieces. When the Pizza dough is par baked and very lightly browned, remove it from the oven and transfer the sheet to a work surface. Spread the Pizza Base all over the par baked Crust staying inside the raised border. Top the Base with the Steak pieces followed by the Shrimp pieces making sure they are evenly distributed. Sprinkle the Steak and Shrimp with the Shredded Mozzarella Cheese. Top the Mozzarella Cheese layer with small dollops of the Mashed Potato all over. Finish with Surf and Turf Pizza with the Shredded Cheddar Cheese and bake for 15-20 minutes until the Crust is puffed and browned and the Toppings are cooked through and browned as well. Cut the Pizza into squares, transfer to a plate and serve garnished with the Bearnaise or Hollandaise Sauce (if using).  

RECIPE

INGREDIENTS

• 2 tubes Crescent Roll Dough
• 12-14 ounces Raw Breakfast Sausage
• 2 Tablespoons All Purpose Flour
• 1 teaspoon Cracked Black Pepper
• 2 cups Half & Half or Cream (or even Milk) plus 1/4 cup for the Scrambled Eggs
• 1/2 cup Chicken Stock (if needed)
• 8 Large Eggs
• 1 teaspoon Salt
• 1/2 teaspoon Black Pepper
• 1/2 cup finely chopped Scallions or Chives plus additional for garnish (optional)
• 3 Tablespoons Butter
• 6 slices Bacon cooked and chopped
• 1 1/2 cups Shredded Mozzarella Cheese
• 1 1/2 cups Shredded Cheddar Cheese

DIRECTIONS

Preheat the oven to 350 degrees. Crumble and cook the Sausage in a skillet over medium heat stirring occasionally for 10-12 minutes until it is no longer pink. There should be 1-2 Tablespoons of fat left in the pan when the Sausage is cooked. If the Sausage hasn’t yielded that much Fat, replace it with 1-2 Tablespoons of Olive Oil. Stir the added or remaining Fat scraping up any browned Sausage bits. Sprinkle the cooked Sausage and Fat with the Flour and stir to coat the Meat well. Add the Half & Half to the Sausage Roux and stir constantly for 5-7 minutes until a thick Gravy is created. If the Gravy is too thick, thin it out with the Chicken Stock to create a Gravy that is a similar thickness to Pizza Sauce. Remove the Sausage Gravy from the heat and set aside. Roll out the Crescent Roll Dough to fit into a baking sheet lined with parchment. Press and stretch the Dough across the bottom and up the sides of the baking sheet in a nice even thickness. Par-bake the Crescent Roll Dough for 12 minutes until is is partially cooked through and lightly browned. Set the Crescent Roll Crust aside as well. In a mixing bowl, combine the Eggs, Salt, Pepper and Scallions (or Chives) and whisk until the Eggs are well beaten. Add the Half & Half and continue whisking the Scrambled Eggs until very well blended. In a skillet over medium low heat, melt the Butter and when it begins to get foamy, add in the Scrambled Eggs and stir constantly for 8-10 minutes until the Eggs are cooked enough to handle but still slightly under cooked. Let the Scrambled Eggs cool down a bit as well. To assemble the Breakfast Pizza, spread the Crescent Roll Crust with the Sausage Gravy in about a 1/2 inch thick layer leaving about a 1/2 inch Crust border all the way around. Top the Sausage Gravy with the Scrambled Eggs to completely cover. Sprinkle the Scrambled Egg layer with the chopped Bacon pieces, breaking them up and evenly distributing them. Toss together the Mozzarella and Cheddar Cheeses in a bowl. Finish the Southern Style Breakfast Pizza with the Cheese Blend and know that it’s Ok to get some of the Cheese Blend on the Crescent Roll Crust border. Bake the Breakfast Pizza for 10-12 minutes at 350 degrees until it is heated through, the Eggs are fully cooked and the Cheese Blend is nicely melted. Cut the Breakfast Pizza into 12 slices, transfer the slices to a plate, garnish with additional Scallions or Chives (or even chopped Parsley if you prefer) and enjoy!

RECIPE

INGREDIENTS

• 1 Artisan Flatbread Pizza Crust
• 3/4 pound Sea Scallops tough muscle removed from each and cut in half
• Salt and Black Pepper 
• 4-6 slices of cooked Bacon cut into 1/2 inch pieces
• 2/3 cup Tomato Sauce
• 2 cups shredded Mozzarella Cheese
• 1 cup finely shredded Cheddar Cheese
• Hot Honey and Chopped Chives for serving (optional)

DIRECTIONS

Preheat the oven to 425 degrees (or the recommended temperature for the Flatbread Crust you are using). Pat the Scallops dry using a paper towel or a clean kitchen towel and season them with Salt and Pepper to taste. Lay out the Flatbread Pizza Crust on a baking sheet lined with parchment. Spread the Tomato Sauce all over the Crust in a thin even layer. Top the Sauce with the seasoned Scallops, arranging them evenly. Sprinkle the Shredded Mozzarella all over the Scallops followed by the chopped Bacon pieces. Finish with the Shredded Cheddar Cheese and bake for 20-25 minutes until the Crust is crispy and the toppings are lightly browned and bubbly. Slice into 6 or 8 slices and serve on a plate drizzled with the Hot Honey and a sprinkle of Chives (if using). 

RECIPE

INGREDIENTS

• 1 24 ounce Pizza Dough Ball
• 1 pound Sweet Italian Sausage (bulk or casings removed)
• 1 Bell Pepper (any color) seeded & diced
• 1/2 Sweet Onion diced
• 1 teaspoon Salt
• 1/2 teaspoon Black Pepper
• 1 Tablespoon of Fresh Chopped Italian Herbs (I used Basil, Parsley and Oregano) plus additional for garnish
• Pinch of Crushed Red Pepper Flake (to taste)
• 2-3 Tablespoons Roasted Garlic Oil
• 2 cups Shredded Mozzarella Cheese
• 1/2 cup Italian 4 Cheese Blend or Parmesan Cheese
• 1 cup Tomato Sauce (for serving) 

DIRECTIONS

Break up the Sausage Meat and cook it over medium heat in a skillet until it is no longer pink. Remove the cooked Sausage from the pan and set is aside leaving 1 Tablespoon of rendered fat in the skillet. Add the diced Peppers and Onions to the same skillet and season with the Salt, Pepper, Italian Herbs and Red Pepper Flake and cook, stirring frequently until the Vegetables are softened. Set aside to cool. While the Vegetables are cooking, stretch the Pizza Dough out onto a floured surface into a 12 x 9 inch rectangle. Brush the inside of a mixing bowl with about 1 Tablespoon of Roasted Garlic Oil. Slice the Pizza Dough into 1 inch pieces and roll the pieces into balls. Add the rolled Pizza Dough Balls to the greased mixing bowl. Add the Cheeses to the mixing bowl with the Pizza Dough pieces and toss them together keeping the dough pieces separate. Add the Sausage Meat to the Peppers and Onions and stir until well blended. Add the Sausage Pepper and Onion Mixture to the Cheese coated Pizza Dough pieces and toss until the Meat, Veggies, Cheeses and Dough are very well incorporated. Let the Pull Apart Pizza Dough rest while the oven pre-heats to 350 degrees. When the oven s pre-heated, brush a bundt pan or a springform pan with the remaining Roasted Garlic Oil. If using a bundt pan, place the Dough Mixture evenly around the pan. If you are using a springform pan, brush a ramekin with some of the Roasted Garlic Oil and place it bottom side up in the center of the pan and distribute the Dough mixture evenly all around. Bake the Pull Apart Pizza Bread for 30-35 minutes until is is lightly browned and firm to the touch (cooked through). If you made your bread in a bundt pan, let is rest for about 5 minutes and then run a butter knife around the edge to make sure the Bread is not stuck to the pan. Place a plate on top of the bundt pan and flip over to release the Pizza Bread. Flip the Bread over again so that the bottom is on the plate and the top is exposed. If you used a springform pan, set it on a baking sheet to prevent any oil from leaking out while baking. When the Pizza Bread is browned and cooked through, remove it from the oven and let is rest for about 5 minutes. Run a butter knife around the outside edge of the pan and around the ramekin in the center. Open the springform pan, lift off the outside of the pan as well as the ramekin in the center. Place a plate on top the Pizza Bread and flip it over. Remove the bottom of the springform pan and then turn it over again and place the ramekin bottom side down unto the hole that it created while baking. Heat the Tomato sauce and place it in a small bowl (for the bundt pan) or the ramekin and serve the Pull Apart Pizza Bread with the Sauce in the Center. Pull the Bread apart, dip it into the Sauce and enjoy.

RECIPE

INGREDIENTS

• 1 package Pillsbury Pizza Crust Dough (or brand of your choice)
• 1 small Butternut Squash, peeled and cut into 1/2 inch dice
• 1 Fennel Bulb (white part only) thinly sliced
• 1/2 small Red Onion thinly sliced
• 1 sprig Fresh Rosemary leaves removed from the stem
• 6 Fresh Sage Leaves
• 1 teaspoon Salt
• 1/2 teaspoon Black Pepper
• 2 Tablespoons Olive Oil
• 4 Tablespoons Maple Syrup (divided)
• 4 cups Shredded Mozzarella Cheese
• 2 cups Shave Italian Four Cheese Blend (or Shaved Parmesan Cheese)
• 4 Tablespoons White Balsamic Vinaigrette
• 3-4 cups Baby Arugula Leaves
• Grated Parmesan Cheese for garnish (optional)

DIRECTIONS

Preheat the oven to 400 degrees. Place the Butternut Squash, Fennel and Red Onion in a mixing bowl and toss to blend. Finely chop the Rosemary and Sage leave and add them to the Vegetable Mixture and season with the Salt and Pepper. Add the Olive Oil to the seasoned Vegetables and toss to coat well. Transfer the Vegetable Mixture to a baking sheet lined with parchment and spread the Vegetables out into a single layer. Drizzle the Vegetables with 1/2 of the Maple Syrup and bake for 15-20 minutes until a knife inserted into the Butternut Squash cubes slides in and out with no resistance. While the Vegetables are roasting, remove the Pizza Dough from the package and shape it to fit the size pizza pan that you are using. Fold in and crimp the Dough all around the edges to create a 1/2 inch raised crust. When the Vegetables are done, remove them from the oven and transfer to a plate or bowl leaving as much of the cooking oil as you can on the parchment and sheet pan. Brush the Pizza Dough with the retained Roasted Vegetable Oil and par-bake the formed Pizza Dough for 8 minutes (or the recommended time and temperature for the Crust that you are using). Remove the Par-baked Pizza Crust from the oven when it is lightly browned and set it on a work surface. Using a brush, even out the Oil on top of the Crust then top it with the Shredded Mozzarella Cheese followed by the Roasted Vegetables and Shaved Four Cheese Italian Blend. Bake the Autumn Harvest Vegetable Pizza for 15-20 minutes until the Crust is Crispy and the Toppings are lightly browned and bubbly. While the Pizza is in the oven, add the remaining Maple Syrup to the White Balsamic Vinaigrette and shake well to blend. In a bowl, toss the Baby Arugula with the Maple Balsamic Vinaigrette. As soon as the Pizza is done and still piping hot, top with the Maple Balsamic Arugula Salad, slice and serve garnished with the Grated Parmesan Cheese (if using).

RECIPE

INGREDIENTS

• 1 1 pound Loaf of Herb & Cheese Focaccia Bread
• 1 Tablespoon Olive Oil 
• 1/2 medium White Onion diced
• 1 Bell Pepper (any color) seeded and diced
• 1 teaspoon Salt
• 1/2 teaspoon Black Pepper 
• 1 teaspoon Dried Basil
• 1 teaspoon Dried Oregano
• Pinch of Crushed Red Pepper Flake
• 2 cloves Fresh Garlic chopped
• 2 cups Shaved Italian Four Cheese Blend (or Shaved Parmesan Cheese)
• 2 ounces thinly sliced Pepperoni
• 2/3 cup Tomato Sauce
• 1 1/2 cups Shredded Mozzarella Cheese
• Chopped Fresh Basil for garnish (optional)

DIRECTIONS

Heat the Olive Oil in a skillet over medium heat and when it gets shimmery, add the Peppers and Onions and stir to blend. Lower the heat to medium low and season the Vegetables with the Salt, Pepper, Basil, Oregano and Red Pepper Flake and cook for 8-10 minutes stirring frequently until the Vegetables are nicely softened. Add the Garlic to the Vegetables and cook for 1-2 additional minutes until fragrant. Remove from the heat and set aside to cool. While the Peppers and Onions are cooking, slice the Focaccia Bread in half the long way to create a top and bottom and lay them out cut side up on a work surface. Preheat the oven to 375 degrees. Place a single layer of the Shaved Cheese all over the bottom of the Focaccia Bread going all the way out to the edges. When the Vegetables are cool enough to handle, spread them evenly over the Cheese. Place a second layer of the Shaved Cheese over the Vegetables and top with the remaining Focaccia Bread. Working in rows, cut an “X” into the top of the Focaccia Bread and insert 2 slices of Pepperoni into each one. Flare out the Pepperoni edges so that they look like Roses. Repeat this process 14 or 15 times to Create evenly spaced Pepperoni Roses all over the Focaccia. Spread the Tomato Sauce around the Pepperoni Roses, leaving them exposed. Do the Same with the Shredded Mozzarella. Bake the Stuffed Pepperoni Roses Focaccia for 15-20 minutes until heated through and the Toppings are lightly browned and bubbly. Garnish with the chopped Fresh basil if using.

RECIPE

INGREDIENTS

• 1 24 ounce ball of Pizza Dough
• 2 Boneless Skinless Chicken Breasts cut into 2 inch pieces
• 3-4 cups crushed Tortilla Chips
• 1 cup All Purpose Flour
• 1 1/2 teaspoon Salt (divided)
• 3/4 teaspoon Black Pepper (divided)
• 1 teaspoon Onion Powder
• 1 teaspoon Garlic Powder
• 2 large Eggs beaten
• 3 cups Canola Oil (for frying)
• 1 Tablespoon All Purpose Flour (for rolling out the Pizza Dough)
• 1 10 ounce can Diced Tomatoes with Green Chilis (Rotel)
• 1 ear of Fresh Corn kernels cut off the cob
• 8 ounces canned Black Beans rinsed and drained
• 1 cup Tomato Sauce
• 4 Scallions sliced
• 2 1/2 cups Shredded Mozzarella Cheese
• 2 cups finely Shredded Cheddar Cheese
• 2/3 cup Mayonnaise
• 1 1/4 cup Sour Cream
• 2 Tablespoons chopped Fresh Cilantro plus more for garnish
• 1/4 cup Lime Juice

DIRECTIONS

Place the crushed Tortilla Chips, Flour, and Eggs in 3 separate bowls. Line up the bowls starting with the Flour, then the Eggs, then the crushed Tortilla Chips. Season the Flour with 1 teaspoon of the Salt, 1/2 teaspoon of the Pepper and the Garlic and Onion Powders and whisk together to incorporate the Seasonings into the Flour. Working in batches, dredge the Chicken pieces with the Flour to coat. Shake off any excess Flour and transfer the pieces to the Egg and turn until well coated. Let any excess Egg drip off then transfer the Chicken Pieces into the crushed Tortilla Chips. Turn and press the Chicken into the Tortilla Chips until well coated. Place the Coated Chicken pieces onto a sheet pan or plate and continue until all of the Chicken Pieces are coated. Heat the Canola Oil in a Fry Daddy of a deep skillet snd when the Oil has reached a temperature of 350 degrees, fry the coated Chicken pieces in batches until they are nicely browned and when the Chicken pieces float to the top of the oil, they are done. Using a slotted spoon, lift the fried Tortilla Chicken Nuggets out of the Oil and transfer to a sheet pan lined with paper towels and continue until all of the Chicken is fried. In a mixing bowl, combine the Rotel, Corn Kernels, Black Beans, most of the sliced Scallions and Tomato Sauce and stir until well mixed. This is our Southwestern Pizza Base. Preheat the oven to 450 degrees (or the recommended temperature for the Pizza Dough that you are using). Sprinkle a work surface with the Tablespoon of Flour and spread it around and on to your hands. Stretch out the Pizza Dough on the floured surface and stretch and roll it out into the shape of the Pizza Pan you are using. The pan I used is a 12 x 15 inch rectangle. Place the shaped Pizza Dough onto the Pizza Pan lined with Parchment and pierce it all over with a fork to prevent air bubbles from forming. Spread the Southwestern Pizza Base all over the Dough, leaving about a 1/2 inch Crust Border. Top the Pizza Base with the Shredded Mozzarella Cheese. Distribute the Tortilla Chicken Nuggets in even rows over the Sauce followed by the remaining Scallion slices. Finish the Southwestern Crunchy Chicken Pizza with the Cheddar Cheese and bake for 20-25 minutes until the Crust is crispy and the toppings are browned and bubbly. While the Pizza is baking, in a bowl combine the Mayonnaise, Sour Cream, remaining Salt & Pepper, Cilantro and Lime Juice and whisk together until creamy and well blended. This is our Mexican Crema the we will use as a topping for the Pizza. Slice the Pizza into slices, place on a plate and drizzle with the Mexican Crema. Garnish with chopped Fresh Cilantro and serve.

RECIPE

FOR THE HOT HONEY

INGREDIENTS

• 2-4 Hot Peppers sliced or 2-3 Tablespoons Crushed Red Pepper Flake (or more depending on how much heat you like)
• 1 cup Honey
• 1 Tablespoon Apple Cider Vinegar

DIRECTIONS

In a sauce pan over medium low heat place the Hot Peppers and Honey and stir to blend. Heat slowly until the Honey reaches a slow boil. Reduce the heat to Low and cook for 30 minutes stirring occasionally. When the Hot Honey has reached your desired heat, strain it through a fine mesh strainer into a jar or heat proof bowl and discard the solids. Set aside to cool. Hot Honey can be stored at room temperature for about 30 days in a sealed jar.

FOR THE CAJUN SHRIMP & BACON FLATBREAD

INGREDIENTS

• 1 Artisanal Flatbread Pizza Crust
• 2/3 cup Tomato Sauce
• 2 cups Shredded Mozzarella Cheese
• 10 Extra Large (20-25) Shrimp peeled and deveined
• 4 slices crispy cooked Bacon
• 1-2 teaspoons Cajun Seasoning (store bought or home made**)
• 1 cup Shaved Italian Four Cheese Blend (or Shaved Parmesan Cheese)

DIRECTIONS

Preheat the one to 425 degrees (or the recommended temperature for the Flatbread Crust you are using). Place the Crust on a baking sheet lined with parchment and spread on the Tomato Sauce all the way our to the edges. Sprinkle the shredded Mozzarella Cheese all over the Sauce. Slice the Shrimp in half lengthwise and arrange the Shrimp evenly all over the Flatbread. Break up the Bacon slices into small crumbles and top the Shrimp. Finish with the Shaved 4 Italian 4 Cheese Blend and bake for about 15 minutes until the crust is crispy and the Toppings are lightly browned and bubbly. The Shrimp should be pink and slightly curled to indicate that it is cooked through. Slice the Hot Honey Shrimp & Bacon Flatbread into wedge shaped slices,  drizzle with the Hot Honey and serve.

**1 Tablespoon Salt

1 Tablespoon Black Pepper

1 Tablespoon Paprika

1 Tablespoon Garlic Powder

1 Tablespoon Onion Powder

1 Tablespoon Dried Oregano

1 Tablespoon Cayenne Pepper

RECIPE

INGREDIENTS

FOR THE TZATZIKI SAUCE

• 1/3 English Cucumber peeled and seeded
• 1 teaspoon Salt 
• 1 teaspoon Olive Oil
• 1 1/2 teaspoons Fried Dill
• 1 1/2 teaspoons Dried Mint
• 2 Tablespoons Fresh Lemon Juice
• Zest of 1/2 Lemon
• 1 1/2 clovesFresh Garlic minced
• 1/2 teaspoon Salt
• 1/4 teaspoon Black Pepper
• 1 cup Plain Greek Yogurt

Grate the Cucumber and sprinkle with the 1 teaspoon of Salt and let it sit for about 5 minutes. Using Cheesecloth of Paper Towels, squeeze as much liquid out of the grated Cucumber as you can. In a mixing bowl, combine the Dried Mint and Dill with the 1 teaspoon of Olive Oil and set aside for about 5 minutes. Add in the Cucumber and combine well with the Herbs and Oil. Add the Lemon Juice and Lemon Zest to the bowl followed by the Garlic, Salt, and Pepper and mix well. Whisk in the Yogurt until the Tzatziki Sauce is smooth end creamy Refrigerate for a couple of hours or overnight.

FOR THE GYRO MEATBALLS

• 1 pound Ground lamb
• 1/2 pound Ground Beef
• 3 slices of day old Bread, crusts removed
• 1/4 cup Milk
• 2 Tablespoons Dried Oregano
• 1 teaspoon Ground Cumin
• 2 teaspoons Salt
• 1 teaspoon Black Pepper
• 3 cloves Fresh Garlic Minced
• 1/2 Sweet Onion minced
• 2 Tablespoons Fresh Parsley
• 1 extra large (or 2 medium) Eggs beaten
• 2 Tablespoons All Purpose Flour
• 1/2 cup Canola Oil (for searing)

DIRECTIONS

Place the crustless Bread slices in a shallow bowl and pour the Milk over them and let them soak while you combine the rest of the Meatball ingredients. In a large mixing bowl, combine the Ground Lamb and Beef and season with the Salt, Pepper, Oregano, and Cumin. Using your hands (or a spoon) combine the Meat and seasonings until well mixed. Add the Onion, Garlic, Egg(s) and Parsley and mix again. Squeeze the excess milk from the Bread slices, break them up and add them into the Meatball Mixture. Preferably using your hands mix and squeeze the Meatball Mixture until very well combined and formable. Portion the Meatball Mix into portions equal to 2 Tablespoons and place them on a baking sheet. This recipe should yield 13-15 Meatballs. Oil your hands and roll the Gyro Meatballs into a nice round shape. Preheat the oven to 400 degrees. Add the frying oil to a skillet over medium high heat and Add the Flour to a shallow bowl. Dredge 8 of the Meatballs in the Flour, shake off the excess and transfer them to a plate. Place the Meatballs in the hot oil and sear on all sides for about 1-2 minutes per side until they are crispy and browned and place them on a baking sheet lined with parchment . Finish cooking the Meatballs in the oven for 5-10 minutes until an internal temperature of 160 degrees is reached. Remove them from the oven and let them cool. 

FOR THE GYRO FLATBREADS

• 3 6 inch Pita Breads
• 6 Tablespoons Tomato Sauce
• 2 cups Shredded Mozzarella Cheese
• 4 Gyro Meatballs cut into 8 pieces each
• 1/2 small Red Onion thinly sliced
• 2/3 cup crumbled Feta Cheese
• The remaining 2/3 English Cucumber cut into 1/2 inch pieces
• 1 Roma Tomato seeded and diced

DIRECTIONS

Keep the oven temperature at 400 degrees and place the Pita Breads on a baking sheet lined with parchment. Spread each of the Pitas with about 2 Tablespoons of the Tomato Sauce followed by 10 pieces of the Gyro Meatballs cut sides down. Top the Meatball pieces with Red Onion to taste and finish with the crumbled Feta Cheese. Bake for 15-20 minutes until the Pita’s are crispy and the toppings are lightly browned and bubbly. While the Gyro Flatbreads are in the oven, add the diced Cucumber and Tomato to a mixing bowl with 1 cup of the Tzatziki Sauce and stir until well blended. When the Flatbreads are out of the oven, slice them into 4 equal slices, top them with the Cucumber, Tomato and Tzatziki Sauce mixture and serve.

Save the cooked Meatballs for more Flatbreads and combine the remaining uncooked Meatballs    into a Loaf shape and save for some possible Gyro Sandwiches.

RECIPE

INGREDIENTS

FOR THE CREAMY PESTO SAUCE

• 2 Tablespoons Olive Oil
• 2 Tablespoons All Purpose Flour
• 1 cup Half & Half
• 1/2 cup Store Bought or Home Made Basil PestoPour the Olive Oil into a saucepan over medium heat and when the Oil is shimmery, sprinkle on the Flour and stir constantly for about 3 minutes to create a medium thick Roux. Pour in the Half & Half and whisk continuously until the Sauce is nicely thickened. This in the Pesto until well blended, then remove from the heat and set aside.

FOR THE CHICKEN ARTICHOKE PIZZA

• 2 Boneless Skinless Chicken Thighs
• 1 24 ounce ball of Pizza Dough
• 1 Tablespoon All Purpose Flour
• 9 ounces Petite Artichoke Hearts in Brine
• 1 San Marzano Tomato seeded and diced
• 1/4 Red Onion thinly sliced
• 2 cups Shredded Mozzarella Cheese
• 1 cup Shaved Italian 4 Cheese Blend or Shaved Parmesan Cheese
• Fresh Basil sliced into a chiffonade or chopped

DIRECTIONS

Preheat the oven to 350 degrees and place the Chicken Thighs in a baking dish. Season with Salt and Pepper to taste and add 2 Tablespoons of Water. Cover the baking dish with foil or an oven proof cover and poach the Chicken for 30-40 minutes until it has reached an internal temperature of 165 degrees. When the Chicken is cool enough to handle, shred the Meat with your fingers or using 2 forks. Slice the Petite Artichoke Hearts in half lengthwise. Increase the oven temperature to 450 degrees (or the recommended temperature for the Dough that you are using). Dust a work surface with the Flour and top with the Pizza Dough. Shape the Dough into a rectangle or circle the size of the Pizza Pan you are using. Roll the edges in by 1/2 inch all the way around and crimp at 1 inch intervals to create a raised border. Pierce the bottom pf the Pizza Crust Dough with a fork to prevent the Pizza from getting air bubbles during the baking process. Spread the Creamy Pesto Sauce all over the formed Pizza Crust staying inside the raised border and top with the shredded Chicken Meat in an even layer. Top the Chicken and Sauce with the shredded Mozzarella Cheese followed by the halved Artichoke Hearts, diced Tomato and sliced Red Onion. Finish with the Shaved Four Cheese Blend and bake for 25-30 minutes until the Crust is crispy and the Toppings are lightly browned and bubble. Slice and serve with a garnish of Fresh Basil (if using).

RECIPE

INGREDIENTS

• 1 Artisanal Flatbread Pizza Crust
•  2-3 small to medium Bell Peppers (any color) seeded and thinly sliced
• 1/2 Sweet Onion thinly sliced
• 1 Tablespoon Canola Oil
• 1 teaspoon Salt
• 1/2 teaspoon Black Pepper
• 1 teaspoon Chili Powder
• 1 teaspoon Smoked Paprika 
• 1 teaspoon Ground Cumin
• 1 Tablespoon Fresh Cilantro chopped
• 1 teaspoon True Lime Seasoning
• 1 1/2 to 2 cups Shredded Cooked Chicken
• 2/3 cup Tomato Sauce
• 1/2 cup Medium (or hot) Salsa
• 1 1/2 cups Shredded Mozzarella Cheese
• 1 cup Shredded Cheddar Cheese

To Garnish:

• Sliced Pickled Jalapeno Peppers
• Sour Cream mixed with some Fresh Salsa Liquid
• Sliced Scallions
• Fresh Cilantro chopped

DIRECTIONS

Heat the Canola Oil in a skillet over medium heat and when the Oil is shimmery, add the Peppers, Onions and Seasonings and stir to blend. Saute’ the Seasoned Peppers and Onions for 3-5 minutes until slightly softened and remove them from the heat. Preheat the oven to 425 degrees (or the recommended temperature for the Flatbread Crust you are using). Place the Flatbread Crust on a baking sheet lined with parchment. In a bowl, mix together the Tomato Sauce and Salsa to create a chunky and spicy Sauce. Spread the Sauce all over the Flatbread Crust, then top with the Shredded Chicken Meat. Sprinkle the Shredded Mozzarella Cheese all over the Chicken, then top with the Seasoned Peppers and Onions. Finish with the Cheddar Cheese and bake for 20-25 minutes until the Chicken Fajita Flattered is crispy and the Toppings are lightly browned and bubbly, Slice the Flatbread into wedges and place on a plate. Garnish with any of your choice of the above mentioned Toppings to add additional flavor and color.

RECIPE

INGREDIENTS

• 1 Pound Pizza Dough
• 2 Tablespoons All Purpose Flour
• 3/4 cup Tomato Sauce
• 1/2 pound thinly sliced Honey Ham sliced into i inch strips
• 2 cups Baby Spinach Leaves loosely packed
• 2 cups shredded Mozzarella Cheese
• 2 San Marzano Tomatoes seeded and diced
• 1/4 large Red Onion sliced
• 1 cup Shaved Italian 4 Cheese Blend (or Parmesan Cheese)
• Balsamic Glaze for garnish (optional)

DIRECTIONS

Preheat the oven to 450 degrees (or the recommended temperature for the Dough you are using). Sprinkle the Flour on a work surface and spread it around and onto your hands. Place the Pizza Dough on the Floured Surface and roll it out (or stretch it out with your hands) into the shape of a 11 x 15 inch rectangle. Place the rolled out Dough onto a sheet pan of the same size lined with parchment. Turn in the edges of the Pizza Dough about 1/2 inch all the way around and crimp the rolled edges to create a raised Crust. Using a fork, perforate the Pizza Dough all over to prevent the Dough from rising unevenly during the baking process. Spread the Tomato Sauce in a thin layer all over the Pizza Dough staying inside the raised Crust. Top the Tomato Sauce with the Spinach, placing it so that there is even coverage and keep the stems pointed inward. Top the Spinach with the Ham slices and sprinkle the shredded Mozzarella Cheese all over. Top the Mozzarella with the diced Tomatoes and the sliced Onion. Finish the Sweet Ham and Vegetable Pizza with the 4 Cheese Blend and bake for 20-25 minutes until the Crust is risen and crispy and the Toppings are lightly browned and bubbly. Cut the Pizza into slices and drizzle with the Balsamic Glaze (if using).