GRILLED VEGETABLE PIZZA

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RECIPE

INGREDIENTS

1 Pizza Dough Sheet

3/4 Cup Marinara Sauce

2 Cups Shredded Mozzarella

1 Cup Shredded Parmesan

1/2 Sweet Onion Sliced

1 Carrot Sliced into 1/4 inch Planks

1 Zucchini Sliced into 1/4 inch Planks

1 Summer Squash sliced into 1/4 inch Planks

1 Ear Fresh Corn

DIRECTIONS

Spray the sliced vegetables and corn with non stick cooking spray and season with salt and pepper. Grill the vegetables on a hot grill turning frequently until they are charred and soft. Cut the kernels off of the corn cob. Set aside. Spray the Pizza dough with non stick cooking spray. Place a rack on the dough and flip over. Spray the other side. Heat the grill to medium high. Flip the dough on the rack onto the grill grate.Remove the rack and grill the dough until the surface begins to bubble. Using 2 spatulas or a spatula and tongs, loosen the edges of the dough and turn over. Grill until the dough is slightly puffed and charred. Remove the Pizza crust from the grilled place on a baking sheet. Top the grilled crust with the sauce followed by the mozzarella cheese, vegetables and parmesan cheese. Drizzle the pizza with some roasted garlic oil or olive oil and sprinkle with some dried basil. Bake the Pizza in a 400 degree oven for 20 minutes until browned and bubbly. Let the Pizza rest for 5 minutes, slice and serve.

RECIPE

INGREDIENTS

• 4-6 Ounces Beef Tenderloin Cooked and Cut into 1/2-3/4 inch cubes
• 6 White Mushrooms Sliced
• 1/2 teaspoon Salt
• 1/4 teaspoon Black Pepper
• 1 Tablespoon Dried Tarragon divided
• 1 Tablespoon All Purpose Flour
• 1 Naan Tandoori Flatbread or Traditional Pizza Crust
• 2 Tablespoons Butter
• 3/4 Cup Beef Broth
• 3/4 Cup Milk or Cream
• 1/2 Cup Sour Cream
• 1 Cup Shredded Mozzarella Cheese
• 1/2 Cup Shredded Parmesan Cheese

DIRECTIONS

Heat butter in a skillet over medium heat. Add the mushrooms , season with pepper and 2 teaspoons of tarragon and sauté until the mushrooms begin to soften. Sprinkle with flour, stir and cook for about 5 minutes. Add the salt, beef broth, and milk or cream and stir continuously until the mixture is thickened. Add the beef pieces and stir to blend well. Remove from the heat.

Place the Pizza Crust or Naan on a baking sheet. Spread with about 2 Tablespoons of sour cream. Sprinkle with a little dehydrated mixed onion (optional). Top with shredded mozzarella cheese, beef stroganoff mixture, shredded parmesan cheese and 1 teaspoon tarragon. Bake at 400 degrees  for 20 minutes until the pizza is browned and bubbly. Let it rest for 2-3 minutes, slice and serve.

RECIPE

INGREDIENTS

• 1 Naan or Tandoori Flatbread
• 1/2 Cup Ricotta Cheese
• 1/4 teaspoon Salt
• A sprinkle Black Pepper
• A Pinch of Crushed Red Pepper Flake
• 1/4 teaspoon Garlic Powder
• 1/4 teaspoon Onion Powder
• 1 teaspoon dried Basil
• 1 teaspoon  Lemon Zest
• 1 Cup Parmesan Cheese divided
• 1/2 Cup Mozzarella Cheese
• A handful of Baby spinach
• 1 1/2 Cups of your Favorite Vegetables diced 

I used Onion, Bell Peppers, Asparagus, Broccoli, Zucchini, and Summer Squash

DIRECTIONS

Mix the ricotta cheese with the salt, pepper, garlic powder, onion powder, dried basil, red pepper flake, and lemon zest. Spread the seasoned ricotta in a thin layer on the flatbread, Sprinkle half of the parmesan cheese over the ricotta. Top with spinach. Cover the spinach with the mozzarella cheese. Add the diced vegetables and the rest of the parmesan cheese. Bake at 400 for 20 minutes until browned and bubbly.

RECIPE

INGREDIENTS

• 2 Packages of Velveeta Macaroni and Cheese (or any brand) prepared 
• 2 Eggs beaten
• 1/2 Cup Panko Bread Crumbs
• 1/2 Cup Shredded Parmesan
• 3/4 Cup Marinara Sauce
• 1 Cup Mozzarella Cheese
• 1/2 Cup Diced Tomato
• 1/2 Cup Diced Bell Pepper
• 1/2 Cup Diced Cooked Bacon
• 1 teaspoon Dried Basil

DIRECTIONS

Mix the prepared macaroni and cheese with the eggs and crumbs. Spray a 12 inch pizza pan  with non stick cooking spray and pre-heat the oven to 400 degrees. Press the macaroni and cheese mixture into the pizza pan and sprinkle with the parmesan cheese. Bake for 20-25 minutes until the crust is browned and  crispy. Top the crust with the marinara sauce followed by the mozzarella, the veggies, and the bacon. Dust with dried basil and bake for 20 minutes until the pizza is nicely browned and bubbly. Let the pizza rest, slice and serve.

RECIPE

INGREDIENTS

• 1 Naan or Tandoori Flatbread
• 3/4 Cup Marinara Sauce
• 1/4 Cup Ranch Dressing
• 1 Cup Shredded Mozzarella Cheese
• 3/4 Cup Pulled Chicken tossed with 1/4 Cup BBQ Sauce
• 1/2 Cup Cooked Crumbled Bacon
• 2/3 Cup Shredded Cheddar Cheese
• 1/2 Cup Crispy French Fried Onions

DIRECTIONS

Place the Flatbread on a baking sheet and pre-heat the oven to 400 degrees

Mix together the Marinara sauce and Ranch dressing and spread evenly on the crust. Add the BBQ chicken evenly over the flatbread. Add the mozzarella cheese, bacon, cheddar, and crispy onions.Bake for 20 minuses until nicely browned and bubbly.

RECIPE

INGREDIENTS

• 1 Foccacia Loaf 
• 1/3 Cup Marinara sauce
• 1 Cup Shredded Mozzarella
• 1 Roma Tomato Diced
• 1 1/2 Cups Baby Spinach
• 1/2 Cup Crumbled Feat Cheese
• 1/2 teaspoon dried Oregano

DIRECTIONS

Slice the focaccia bread in half removing the top. Place the bottom half of the focaccia bread on a baking sheet. Spread the Marinara Sauce in  an even layer to cover the bread side to side, top to bottom. Top with Spinach. Cover with the Shredded Mozzarella. Add the diced Tomato and Crumbled Feta. Sprinkle with the dried Oregano. Bake the Pizza at 400 degrees for 30 minutes until browned and bubbly. Cut into squares and drizzle with a balsamic glaze.

RECIPE

INGREDIENTS:

• 1 Store Bought Naan or Traditional Pizza Crust
• 6 two inch Meatballs (store bought or home made) cut in quarters
• 4 one inch Pineapple Cubes
• 1/4 Red Bell Pepper diced
• 1/4 Small Onion Diced
• 1 Garlic Clove Minced
• 1 teaspoon canola oil
• 2 Tablespoons Ketchup
• 1 Tablespoon Vinegar
• 1 teaspoon Brown Sugar
• 1/4 Cup Beef Broth
• 1/2 teaspoon Corn Starch
• 1 Cup Shredded Mozzarella Cheese
• 1/3 Cup French Fried Onions

DIRECTIONS:

Pre-heat the oven to 400 degrees. Sauté the onion , garlic, pepper, and pineapple in the oil until beginning to soften. In a bowl, mix together the ketchup, vinegar, and brown sugar. Heat the Beef Broth to boiling and whisk in the corn starch stirring until the mixture is thickened. Cool slightly and whisk in the ketchup mixture.

Cool and mix with the vegetables and pineapple to make the sauce.

Place the Naan or Pizza Crust on a Baking Sheet. Spread the crust with the sauce. Then sprinkle 3/4 of the mozzarella cheese on top. Mix the remaining sauce with the meatballs and arrange them over the cheese. Top  with the remaining cheese and the crispy onions. 

Bake for 20 minutes until browned and bubbly.

RECIPE

INGREDIENTS:

• 1 Store bought Naan orTandoori Flatbread
• 4 Tablespoons Scampi Butter**
• 1 Cup Shredded Mozzarella
• 1/2 Cup Shredded Parmesan
• 6 Jumbo (21/25) Shrimp cut in half
• 1 Roma Tomato diced
• 4 or 5 large Basil Leaves

**SCAMPI BUTTER:

• 3 Tablespoons Butter
• 2 Cloves Garlic Minced
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 teaspoon  dried basil
• 1/4 Cp Shredded Parmesan Cheese
• the juice of 1/2 lemon

Place all the ingredients in a food processor and process until smooth

DIRECTIONS:

Top the Naan with the garlic butter followed by the Mozzarella, shrimp, tomatoes and parmesan. Bake at 400 degrees for 20 minutes.Garnish the finished Flatbread with basil

  RECIPE:

INGREDIENTS:

• Pizza Dough ( I bought mine at the store, but you can make your own)
• 2 Cups Cooked Chicken Pieces
• 1/2 Cup Franks Red Hot Sauce
• 2 Tablespoons Butter
• 1/4 Cup Blue Cheese Dressing
• 1/2 Cup Diced Carrots and Celery
• 3/4 Cup Shredded Cheddar Cheese
• 1/2 Cp Blue Cheese Crumbles

DIRECTIONS:

Roll out your pizza dough onto a floured surface. Spread a thin layer of blue cheese dressing over the dough. Add the Cheddar Cheese to cover the dough. Melt the butter and add it to the Franks Red Hot Sauce and mix well. Add the Buffalo Sauce to the  chicken pieces. Add the chicken mixture evenly over the dough. Top the chicken with the carrots and celery. Add the  Blue Cheese Crumbles. Fold in the dough ends and pinch the edges. Fold the top of the dough to the middle the calzone stretching as needed to cover the filling. Fold the bottom of the dough to meet the top edge in the middle. Pinch to seal in all of the filling. Turn the calzone over and place seam side down on a baking sheet that has been sprayed with a non stick cooking spray. Beat an egg and brush the calzone all over especially around the edges.Bake the calzone at 350 degrees for 25 -30minutes until is golden brown, Tap the top and if it sounds hollow, it's done.

RECIPE:

INGREDIENTS:

• 2 Tablespoons Olive Oil
• 2 Bunches mature kale with the thick ribs removed and the leaves torn into large pieces.
• 2 Cups Baby Spinach
• 1/2 Large Onion Diced
• 1 Tablespoon fresh thyme
• 2 Carrots,Peeled and Diced
• 2 Celery Stalks diced
• 1 teaspoon salt
• 1/2teaspoon black pepper
• 4 cloves minced garlic
• 3/4teaspoon crushed red pepper flake
• 1 1/2 teaspoon smoked paprika
• 1/2 Cup Red Lentils
• 1 1/2 Cups Water
• 1 Tablespoon Lemon Juice
• 1/2 Cup Crumbled Goat Cheese
• Rustic Bread, Naan, Tuscan Pizza Crust 

DIRECTIONS:

In a dutch oven or stockpot heat the olive oil until it shimmers.Add diced celery, carrot,onion and thyme and sauté until the mirepoix begins to soften. Add garlic and seasonings and continue stirring until well incorporated. When the vegetable mixture is softened and translucent add the Lentils and the water. Lay the Kale leaves top the vegetable lentil mixture. Cover and simmer 15-20 minutes until the lentils are cooked and the kale is wilted. Remove from the heat. Stir to blend. Top the mixture with the Baby Spinach and cover again. While the spinach wilts, spray your bread with non stick cooking spray and grill until slightly toasted. Top the grilled bread with the lentil mixture and add some crumbled goat cheese.Bake at 400 degrees for 15 minutes. Serve with greek yogurt or tatziki sauce if desired.

BLUE CHEESE SPREAD RECIPE

INGREDIENTS:

1 Cup Cream Cheese

1/4 Cup Sour Cream

1/4 CupBlue Cheese Crumbles (I used Gorgonzola)

1 teaspoon Worcestershire sauce

1/2 teaspoon granulated Onion

DIRECTIONS:

Place all ingredients in a food processor and process until mostly smooth....a few blue cheese  chunks is a nice texture.

Creamy and double tasty

Ingredients

1 NAAN or other store-bought flatbread

1/4 cup cream cheese

1 TBLSP balsamic vinegar

1/2 sweet onion sliced

1/2 bag baby spinach

1/4 to 1/2 cup crumbled goat cheese

1 tsp butter

salt, pepper, nutmeg to taste

Directions:

In a sauté pan melt the butterovermedium heat. Add the sliced onion salt, pepper, and nutmeg and sauté for about ten minutes until the onion is soft and translucent. Turn off the heat and add the baby spinach. Cover and let sit for about 15 minutes until the spinach is wilted (this step can be done ahead time).

Blend the cream cheese and balsamic vinegar. Spread the cream cheese mixture evenly over the flat bread. Top the flat bread with the spinach and onion mixture and spread evenly all the way out the edges.Top with goat cheese crumbles. Bake at 425 degrees 10-15 minutes until slightly browned and bubbly.

Directions:

Top a Store Bought Naan or Tandoori Flatbread with 

• 1/4 cup Prepared Tomato Sauce
• 1/2 Pound Sea Scallops cut into 3/4inch pieces
• 1/2 Cup Shredded Mozzarella Cheese
• 1/4 Cup Cooked Crumbled Bacon

Bake at 400 degrees for15 minutes until browned and bubbly.