SOUTHWESTERN CHICKEN PIZZA

---

RECIPE

INGREDIENTS

FOR THE TOMATO CORN & BLACK BEAN SALSA

• 1 1/2 Cups of diced Roma Tomatoes
• 1 Jalapeno Pepper diced
• 3 ears of Fresh Corn, Kernels cut off the Cobs
• 1/2 small red Onion diced
• 1 15.25 can of Black Beans rinsed and drained
• 2 cloves of Fresh Garlic minced
• 1 teaspoon Salt
• 1/2 teaspoon Black Pepper
• 1 teaspoon Ground Cumin
• 2-3 Tablespoons Chopped Fresh Cilantro
• 2 Tablespoons Lime Juice
• 2 Tablespoons Olive Oil divided

FOR THE SOUTHWEST CHICKEN PIZZA

• 1 Can of Pillsbury Poppin’ Fresh Pizza Dough
• 1 pound of Boneless Skinless Chicken Thighs 
• Salt and Pepper to Taste
• 1 teaspoon of Cilantro, Garlic and Lime Seasoning (True Lime)
• 3 cups of Tomato Corn and Black Bean Salsa
• 2 cups Shredded Mozzarella Cheese
• 3 cups Shredded Cheddar Cheese
• Sour Cream and sliced Scallions for Garnish (optional)

DIRECTONS

Place 1 Tablespoon of the Olive Oil in a skillet over medium high heat and when the Oil is shimmery, add the Corn Kernels, season with Salt and Pepper to taste and the Cumin. Cook the seasoned Corn stirring frequently for 5-7 minutes until lightly browned and softened. Set the cooked Corn aside to cool completely. Add the Tomatoes, Jalapeño Pepper, Onion, Garlic and the Black Beans to a mixing bowl and stir to blend well. When the Corn is fully cooled, add it to the bowl with the other ingredients and season with the Salt and Pepper. Add the Cilantro, Lime Juice and the remaining Olive Oil and mix the Salsa very well using your hands or a spoon. Place the Salsa in the refrigerator for at least 1 hour to allow the flavors to marry.

Preheat the oven to 350 degrees and place the Chicken Thighs in a baking dish that has been sprayed with Non-Stick Cooking Spray. Season the Chicken with the Salt, Pepper and Cilantro Garlic and Lime blend. Pour 1/2 cup of Water into the baking dish, cover with foil and bake for about 25 to 30 minutes until the Chicken has reached an internal temperature of at least 165 degrees. When the Chicken is cool enough to handle, pull it into shreds and set the shredded chicken aside. Increase the oven temperature to 400 degrees (or the recommended temperature for the Pizza Dough that you are using). Roll out the Dough into a rectangular shape that will fit into a 10 X 15 inch sheet pan. Place the shaped Dough into the sheet pan lined with parchment, roll the edges in about 1/2 inch all the way around and then crimp the rolled edges using your thumb and forefinger in 1 inch increments to create a raised edge. Pierce the Dough all over with a fork staying inside the raised edge to prevent air bubbles from forming during the baking process. Par-Bake the Formed Pizza Crust for 8-10 minutes until firm. Top the Par-baked Pizza Crust with the Tomato Corn and Black Bean Salsa staying inside the raised border. Sprinkle the Shredded Mozzarella Cheese evenly over the Salsa followed by the shredded Chicken. Finish the Southwest Chicken Pizza with the Shredded Cheddar Cheese and bake for 15-20 minutes until the Crust is crispy and the Toppings are lightly browned and bubbly. Slice the Pizza into 12 slices, drizzle with Sour Cream and Garnish with the sliced Scallions (if using) and enjoy! 

RECIPE

INGREDIENTS

• 1 tube of Pillsbury Classic Pizza Crust
• 3 cups of BBQ Pulled Pork**
• 1 1/2 cups Shredded Mozzarella Cheese
• 1 1/2 cups Shredded Cheddar Cheese
• 1 1/2 cups of Creamy Cole Slaw**

DIRECTIONS

Preheat the oven to 400 degrees. Roll out the Pizza Dough onto a work surface and using a large biscuit cutter cut the Dough into 6 3-4 inch rounds. Press the Pizza Dough Circles into a 6 cup muffin tin and press up the sides and across the bottom. When the Cups are formed, pierce the Dough with a fork to prevent air bubbles from forming during the baking process. Par-bake the Pizza Dough Circles for about 8 minutes until slightly firm and browned. If the par-baked Dough is puffed up press the Circles with the bottom of a glass or a vase that is the right size to fit into the Muffin Tin Cups. Add 1/4 cup of the Shredded Mozzarella Cheese into each of the Pizza Cups, then place 1/2 cup of the BBQ Pulled Pork into center each cup. Top the Pulled Pork with with 1/4 cup of the Shredded Cheddar Cheese and bake for 15-20 minutes until the cups are lightly browned, the Cheese is melted and the Pork is heated through. While the BBQ Pulled Pork Pizza Cups are baking, toss together the Shredded Cabbage and Carrots with the Cole Slaw Dressing to create a Cole Slaw topper for the Cups. Remove a serving of the Pizza Cups (I did 2) using a flat spoon and transfer to a plate. Top with 1 Tablespoon of the Cole Slaw, serve and enjoy!

**INGREDIENTS FOR THE BBQ PULLED PORK

3.5-4 Pound Pork Shoulder (or Pork Butt) bone in or boneless

3 Tablespoons Brown Sugar

2 teaspoons Salt

1 teaspoon Black Pepper

1 teaspoon Onion Powder

1 teaspoon Garlic Powder

1 teaspoon Smoked Paprika

1/4 teaspoon Cayenne Pepper

1 1/2 cups Chicken Stock

1 Tablespoon Worcestershire Sauce

2 Tablespoons Canola Oil

1/2-1 cup Barbecue Sauce

DIRECTIONS

Cut the Pork into 3 or 4 pieces of similar size and trim off most of the Fat. In a mixing bowl, combine the Brown Sugar, Salt & Pepper, Onion & Garlic Powders, Smoked Paprika and Cayenne Pepper and stir with a whisk until the Dry Rub is very well blended. Season each Pork piece all over with the Dry Rub and rub it into the Meat. When the pieces are well coated with the Dry Rub, transfer the Pork to a plate and set aside. Place the 2 Tablespoons of Canola Oil into an Instant Pot and turn the Pot to the Saute’ Setting. When the Instant Pot displays the “HOT” message, place the Pork pieces into the hot Oil and sear for 5-7 minutes. Turn the Pork pieces over and sear the other side for an additional 5-7 minutes and continue turning the pieces until all of the surfaces are well seared. Remove the seared Pork from the Instant Pot and turn it off. Pour about 1/4 cup of the Chicken Stock into the Instant Pot and using a wooden spoon, stir and scrape up all the browned bits from the bottom. Add in the remaining Chicken Stock and the Worcestershire Sauce and stir until well blended with the browned bits. Return the Pork Pieces to the Instant Pot with the Liquid. Set the Instant Pot to the “Meat/Stew” or “Manual Hugh Pressure” setting and increase the timer to 45 minutes. Cover the Instant Pot and Pressure Cook until the timer goes off. Turn the Instant Pot off, leave the cover on and let the pressure release for 10-15 minutes. At this time, the Instant Pot Cover should be easily removed. Using tongs, test the Meat for doneness by pulling the Meat apart. If is separates and shreds easily it is done. Transfer the Pork pieces to a plate and set aside to cool. Add the Cooking Liquid to a sauce pan over high heat and bring it to a boil. Reduce the heat to medium high and reduce the Cooking Liquid for about 20 minutes until it is the consistency of a thin Gravy. While the Cooking Liquid is reducing, pull the cooked Pork pieces with your fingers or using 2 forks. Add the Barbecue Sauce to the reduced Cooking Liquid and whisk together until well blended. Add the Pulled Pork to the Cooking Liquid and Barbecue Sauce Mixture and stir to coat it well.

**COLESLAW DRESSING

3/4-1 cup Mayonnaise

2 tablespoons Sugar

1 Tablespoon White Wine Vinegar

1 Tablespoon Lemon Juice

1 Tablespoon Dijon Mustard

Salt and pepper to taste.

Poppy Seeds (optional)

Mix all the Ingredients in a mixing bowl until very well blended.

RECIPE

INGREDIENTS

• 1 Artisan Flatbread Pizza Crust
• 1/2 bunch Kale ribs removed 
• 1 Tablespoon Olive Oil
• 1/2 teaspoon Salt
• 1/4 teaspoon Black Pepper
• 1/2 teaspoon Onion Powder
• 1/2 teaspoon Garlic Powder
• 2 ears of Corn kernels cut off the cobs
• 2 Roma Tomatoes diced
• 1 cup Shredded Mozzarella Cheese
• 1 cup Shredded Cheddar Cheese

FOR THE SAUCE

• 2 Tablespoons Butter
• 1/2 teaspoon Salt
• 1/4 teaspoon Black Pepper
• 1 teaspoon Chili Powder
• 1 teaspoon Dried Cumin
• 1 Tablespoon All Purpose Flour
• 1 1/2 cups Half & Half or Cream
• 2 teaspoons Chipotle in Adobo puree
• 2 teaspoons Tomato Paste

DIRECTIONS

Preheat the oven to 350 degrees. Cut the Kale Leaves into 1-2 inch pieces and place in a mixing bowl. Drizzle the Kale with the Olive Oil and season with the Salt, Pepper, Garlic and Onion Powders and toss to coat well. Transfer the seasoned Kale to a baking sheet lined with parchment and bake for about 15 minutes until it is lightly browned and crispy (if the Kale is just slightly crispy, it will crisp up more as it cools off). While the kale bakes, heat the Butter in a sauce pan and season with the Salt, Pepper, Chili Powder and Cumin. When the seasoned Butter gets bubbly, sprinkle the flour over and stir to create a medium thick roux. Add the Half & Half or Cream, the Chipotle in Adobo Puree and the Tomato Paste and whisk for about 5-8 minutes until the Sauce reaches the consistency of Tomato Sauce. Set the Sauce aside to cool.

Increase the oven temperature to 425 degrees and place the Flatbread Crust on a baking sheet lined with parchment. Spread the Creamy Adobo Sauce all over the Crust going all the way out to the edges, Mix the shredded Mozzarella and the shredded Cheddar Cheeses in a bowl and sprinkle it all over the Sauce. Top with the Corn Kernels and diced Tomatoes and bake for about 20 minutes until the Crust is crispy and the Cheese is lightly browned and bubbly. Top the Creamy Corn and Tomato Flatbread with the Kale Chips, slice and serve.

RECIPE

INGREDIENTS

FOR THE RANCH SAUCE FLATBREAD BASE

• 2/3 cup of Sour Cream
• 2/3 cup of Mayonnaise
• 2 Tablespoons of Hidden Valley Ranch Seasoning
• 2 Tablespoons of Freeze Dried Chives

FOR THE BUFFALO CHICKEN FLATBREAD

• 1 pound of Boneless Skinless Chicken Thighs cut into 1 inch pieces
• 2 Tablespoons of All Purpose Flour
• 1 Large Egg beaten
• 2 cups of Panko Bread Crumbs
• 2-3 cups of Canola Oil for frying
• 3-4 Hot Banana Peppers
• 1/2 Small Red Onion
• 1 14 inch Artisan Flatbread Pizza Crust
• 1 cup Shredded Mozzarella Cheese
• 2 cups Shredded Cheddar Cheese
• 2/3 cup of Franks Red Hot Chicken Wing Sauce
• 3/4 cup of Crumbled Gorgonzola Cheese
• Ranch Dressing for garnish (optional)

DIRECTIONS

In a mixing bowl, blend together the Ranch Sauce Pizza Base Ingredients and stir until creamy and well blended. Set the Sauce aside for 20-30 minutes to let the flavors marry. Set up the Chicken Breading Station by lining up bowls of the Flour, Egg, and Bread Crumbs. Coat the Chicken pieces in the Flour in batches. Shake off any excess Flour and transfer them to the Egg bowl and coat them well. Move the Chicken pieces into the Bread Crumb bowl and press them around to completely coat them with the Crumbs. Heat the Oil in a deep skillet or a Fry Daddy to 350 degrees and fry the Breaded Chicken pieces stirring occasionally until they rise to the surface of the Oil. Remove the Fried Chicken pieces from the Oil with a slotted spoon and transfer them to a plate lined with paper towels. Continue frying the Chicken pieces until they are all done and set aside. Remove the stems from the Banana Peppers and slice them into 1/2 inch thick rings. Remove most of the seeds from the inside of the Pepper Rings with a small spoon. If you like very hot Banana Pepper Rings, leave the seeds in place. Slice the Red Onion into 1/8 to 1/4 inch slices. In a medium mixing bowl, toss the Fried Chicken pieces with the Franks red Hot Chicken Wing sauce until they are well coated. Preheat the oven to 400 degrees (or the recommended temperature for the Flatbread Crust you are using). Place the Flatbread Crust on a Pizza Pan or a Sheet Pan lined with parchment. Spread the Ranch Pizza Base all over the Crust in an even layer all the way out to the edges. Mix together the Shredded Mozzarella and Cheddar Cheeses and sprinkle the Cheese Blend all over the Crust. Arrange the Buffalo Sauced Chicken pieces evenly all over the Cheese and drizzle any of the remaining Buffalo Sauce over them. Distribute the  the Banana Pepper Rings and Red Onion Slices in between and around the Chicken pieces to completely top the Flatbread. Finish the Buffalo Chicken Flatbread with the Gorgonzola Cheese and bake for 15 to 20 minutes until the Crust is crispy and the Toppings are lightly browned and bubbly. Slice the Flatbread into 8 slices and transfer a serving to a plate and drizzle with some Ranch Dressing (if using) and enjoy!

RECIPE

INGREDIENTS

FOR THE CREAMY LEMON JARLSBERG SAUCE

2 Tablespoons Butter

1 teaspoon Salt

1/2 teaspoon Black Pepper

1 teaspoon Onion Powder

1 teaspoon Garlic Powder

2 Tablespoons Freeze Dried Chives (plus more to finish the Pizza…optional)

1 1/2 Tablespoons All Purpose Flour

1 1/2 cups Half & Half (or Cream or Milk)

1 cup Shredded Jarlsberg Cheese

The Zest and Juice of 1/2 of a Large Fresh Lemon

In a small saucepan over medium heat, melt the Butter and season it with the Salt, Pepper, Garlic and Onion Powders and the Freeze Dried Chives. Stir to blend the seasonings into the Butter and cook until the Butter gets bubbly. Add the Flour and whisk for 3-4 minutes to form a moderately this Roux. When the Flour is well incorporated and the Roux is heated through, add the Cream and continue whisking until the Sauce reaches the boiling point (about 5-8 minutes) and has reached a creamy slightly thick texture. Turn off the heat and add in the Cheese and stir until it is completely melted. Add in the Lemon Zest and Juice and stir to blend well. Set the Creamy Lemon Jarlsberg Sauce aside to cool.

FOR THE HAM AND ASPARAGUS PIZZA

INGREDIENTS

1 23 ounce Pizza Dough Ball

1 1/2 to 2 cups of the Creamy Lemon Jarlsberg Sauce

20 thin Asparagus Spears

20 thin slices of Uncured Sweet Ham

1 Tablespoon All Purpose Flour

10 Peppadew Peppers sliced into strips (or Roasted Red Pepper Strips)

2 cups Shredded Jarlsberg Cheese

2 additional Tablespoons of the Freeze Dried Chives (optional)

DIRECTIONS

Preheat the oven to 450 degrees (or the recommended temperature for the Pizza Dough that you are using). Season the Asparagus Spears to taste with Salt and Pepper, then blanch the Asparagus either in a pan of boiling water or covered in the microwave oven for about 2 minutes. Roll the blanched Asparagus Spears into the Ham slices and set aside seam side down. Sprinkle the Flour onto a work surface and spread it around. Place the Dough on the Flour and stretch and roll it into a 16 inch circular shape. Place the formed Pizza Dough onto a 16 inch pizza pan lined with parchment. Fold up and crimp the Dough edges all around to form a raised crust. Spread the Lemony Cheese Sauce all over the Dough in a thin layer staying inside of the raised edges. Arrange the Ham and Asparagus Rolls in a circular fashion with the Spear bases in the center and the Tops pointing to the outer edge. Place the Peppadew strips over the Asparagus Spear bases in the center of the Pizza and then scatter the remaining strips in between the Ham and Asparagus Rolls all around. Sprinkle the Shredded Jarlsberg Cheese all over the Pizza Toppings in an even layer, finish with the Freeze Dried Chives (if using) and bake the Ham and Asparagus Pizza for 20-25 minutes until the Crust is crispy and the 

RECIPE

INGREDIENTS

• 1 23 ounce Pizza Dough Ball
• 1 Tablespoon of All Purpose Flour
• 1 1/2- 2 cups of Tomato Sauce
• 3 cups Shredded Mozzarella Cheese
• 28-30 slices of Spicy Pepperoni
• 20-25 small Peppadew Peppers
• 20-25 Fresh Mozzarella Pearls
• 1/4 of a medium Red Onion slices thinly
• 4-6 Tablespoons of Hot Honey
• 1/4 cup Chopped Fresh Italian Herbs (I used Basil, Parley and Oregano)

DIRECTIONS

Preheat the oven to 450 degrees (or the recommended temperature for the Pizza Dough that you are using). Sprinkle a work surface with the Flour and spread it out and onto your hands. Place the Pizza Dough Ball onto the floured surface and roll and/or stretch it out to an 11 X 15 inch rectangle. Place the shaped Pizza Dough onto an 11 X 15 inch rectangular Sheet Pan lined with parchment and pinch and crimp up the edges all the way around to form a raised Crust. Using a fork, pierce the dough all over to prevent air bubbles from forming during the baking process. Spread the Tomato Sauce all over the Pizza Crust staying inside the raised edges. Top the Sauce with the Shredded Mozzarella Cheese followed by 4-5 rows of the Pepperoni slices spaced about 1 inch apart. Stuff each Peppadew Pepper with 1 of the Fresh Mozzarella Pearls and place the Stuffed Peppadews alternately between the Pepperoni slices. Finish with the thinly slices Red Onions and bake for 20-25 minutes until the Crust is crispy, the cheese is lightly browned and bubbly and the Fresh Mozzarella Stuffed Peppadews are melty and lightly browned as well. Slice the Pizza into 12 slices. Transfer 1 or 2 Pizza slices onto a plate and drizzle with about 1 Tablespoon of the Hot Honey and an additional Tablespoon of the Chopped Italian Herbs. Serve and enjoy! 

RECIPE

INGREDIENTS

• 1 23 ounce Pizza Dough Ball
• 1 Tablespoon All Purpose Flour
• 3 cups Baby Spinach Leaves loosely packed
• 1 14.5 ounce can of Quartered Artichoke Hearts in brine
• 2 large Red Bell Peppers
• 2 cups Shredded Mozzarella Cheese
• 1 cup Shaved Italian 4 Cheese Blend or Shaved Parmesan Cheese
• Balsamic Glaze for garnish (optional)

FOR THE ALFREDO SAUCE

• 3 Tablespoons Roasted Garlic Oil or Butter
• 1 teaspoon Salt
• 1/2 teaspoon Black Pepper
• 2 Tablespoons of Fresh Chopped Italian Herbs (I used Basil, Parsley and Oregano)
• 1 teaspoon Minced Fresh Garlic
• 2 Tablespoons All Purpose Flour
• 2 cups of Cream or Half & Half
• 2/3 cup of Grated Parmesan Cheese

DIRECTIONS

Drain the Artichoke Hearts and set them on a plate lined with a paper towel to dry. To create the Roasted Red Peppers, Cut the Red Peppers in half top to bottom and remove the stems and seeds. Place the Pepper halves cut side up in the Air Fryer Basket and cook air fry at 350 degrees for 10 minutes. Using tongs, turn the Pepper halves over and cook them cut side down (skin side up) at 350 degrees for an additional 10 minutes. Leave the Peppers in the Basket in the closed Air Fryer for about 10 minutes to loosen the skin. Remove the Charred and Roasted Red Peppers from the Air Fryer and place them on a work surface. Using your fingers, peel off the skins and toss them away. Slice the skinless Peppers into 1/4 inch slices and set aside. To make the Alfred Sauce, heat the Roasted Garlic Oil or Butter in a saucepan over medium heat. Season the Oil with the Salt Pepper and Italian Herbs and cook for about 5 minutes until the Oil or Butter is bubbly. Sprinkle the Oil with the Flour and stir constantly for 2-3 minutes until a moderately thick Roux has formed. Pour the Cream of Half & Half over the Roux and whisk until well mixed and slightly thickened. Continue cooking, stirring constantly until the Sauce has reached the boiling point and it’s desired thickness. The desired thickness for this Sauce is similar to a Pizza Sauce. Add the Grated Parmesan Cheese to the Sauce and stir constantly for 5-8 minutes until the Cheese is completely melted. Adjust the thickness of the Sauce with some additional Cream or a Cornstarch Slurry if necessary. Set the Alfredo Sauce aside to cool. Preheat the oven to 450 degrees (or the recommended temperature for the Pizza Dough you are using) and sprinkle a work surface with the Tablespoon of Flour and spread it around and onto your hands. Lay out the Pizza Dough onto the Flour and coat both sides. Stretch and roll out the Dough to fit the Pizza Pan you are using and transfer the Dough to the pan lined with parchment. Fold the edge of the Dough in about 1/2 inch all the way around, then using your thumb and forefinger crimp the folded edge in 1 inch increments all the way around to form a raised crust. Spread the formed Pizza Dough with the Alfredo Sauce in a moderately thin layer. Top the Sauce with the Baby Spinach Leaves followed by the Shredded Mozzarella to cover the Crust, staying inside the raised edge. Top the Mozzarella with with the Roasted Red Pepper Strips all over, followed by the Artichoke Heart Quarters in a circular fashion. Finish with the Shaved Italian Cheese and bake for 20-30 minutes until the Crust is crispy and the Toppings are nicely browned and bubbly Slice and serve with a drizzle of Balsamic Glaze if using and enjoy!

RECIPE

INGREDIENTS

• 1 24 ounce Pizza Dough Ball
• 1 Tablespoon All Purpose Flour
• 1 Pound Bulk Italian Sausage (or remove the casings)
• 1 Large Bell Pepper (any color or combination of colors) diced
• 1/2 Medium Sweet Onion diced
• 3/4 cup Pizza Sauce (or Tomato Sauce)
• 2 Cups Shredded Mozzarella Cheese
• 1 1/2 Cups Italian 4 Cheese Blend (Asiago, Parmesan, Romano, & Provolone)
• Chopped Fresh Italian Herbs (I used Basil,Parsley & Oregano) for Garnish (optional)

DIRECTONS

In a skillet over medium heat, crumble and break up the Sausage Meat and cook, continuously breaking up the Meat for 10-12 minutes until the Sausage is no longer pink. Drain the Fat off of the Sausage and set aside to cool. Preheat the oven to 450 degrees (or the suggested temperature for the Pizza Dough that you are using). Sprinkle the Flour on to a work surface and spread it around, getting some on your hands. Place the Pizza Dough on top of the floured surface and stretch and/or roll it out to fit the Pizza Pan that you are using. Place the shaped Pizza Dough onto a Pizza Pan lined with parchment. Roll in the edges of the Pizza Dough about 1/2 inch, then using your thumb and forefinger, crimp the rolled edge in 1 inch increments to create a raised crust. Pierce the Pizza Dough all over with a fork to prevent air bubbles from forming during the baking process. Spread the Pizza Sauce all over the Crust staying inside of the raised edge. Top the Sauce with the Shredded Mozzarella Cheese, then distribute the Crumbled Sausage evenly all over. Top the Sausage with the diced Peppers and Onions. Finish the 5 Cheese Classic Pepper & Onion Pizza with the Shaved Italian Cheese Blend and bake for 20 to 25 minutes until the Crust s crispy and the Toppings are browned and bubbly. Cut the Pizza into slices and garnish with the chopped Italian Herb blend (if using). 

RECIPE

INGREDIENTS

• 1 24 ounce Pizza Dough Ball
• 1Tablespoon All Purpose Flour
• 1 pound Ground Beef
• 1 bunch Fresh Broccoli cut into small florets
• 1/2 small Sweet Onion diced
• 6 ounces of Emmentaler Cheese shredded
• 2 teaspoons Salt divided
• 1 teaspoon Black Pepper divided
• 2 teaspoons Garlic Powder
• 2 Tablespoons Dried Tarragon
• Pinch of Crushed Red Pepper Flake
• 1/4 cup of White Wine or Chicken/Beef Broth
• 2/3 cup Sour Cream
• 2 Tablespoons Sesame Seeds (optional)
• 1 Large Egg beaten

DIRECTIONS

In a skillet over medium heat  break up the Ground Beef and chop it into small crumbles.

Season the Beef with 1 teaspoon of the Salt, 1/2 teaspoon of the Black Pepper, the Garlic Powder, Tarragon and Red Pepper Flake and stir to blend. Continue cooking and breaking up  the Ground Beef for 8-10 minutes until it s no longer pink. Using a slotted spoon, remove the Beef from the skillet leaving the drippings in the pan, transfer it to a plate and set aside. Add the diced Onion to the skillet and cook for about 5 minutes stirring frequently until slightly softened. Add the small Broccoli Florets to the skillet and stir to blend with the Onions. Season the Vegetables with the remaining Salt and Pepper  and continue cooking and stirring for an additional 10 minutes until the Broccoli is softened. If there is an accumulation of browned bits in the bottom the skillet, deglaze the pan with the Wine or Broth, scrape up all of the bits and incorporate them into the Vegetables for additional flavor. Continue cooking until the liquid is mostly evaporated. Add the Ground Beef back into the skillet and stir to blend with the Vegetables. To the Ground Beef and Vegetable Mixture, add the Sour Cream and the Cheese and stir constantly until the Cheese is fully melted and the Beef and Vegetable Mixture is Creamy and Cheesy. Remove the Beef and Broccoli Calzone Filling from the heat and set aside to cool. While the Filling is cooling, preheat the oven to 350 degrees and sprinkle the Flour onto a work surface and spread it around, getting some Flour on your hands as well. Place the Pizza Dough Ball on top of the floured surface and coat both sides. Stretch and Roll the Dough into a 12 x 9 inch rectangle. When the Calzone Filling s fully cooled, transfer it from the pan to the Dough sheet placing it down the center, leaving a 2 inch border all around.  Fold in the short ends of the Dough Sheet, pinching the edges to seal. Fold the top long side into the center of the Dough Sheet stretch it out to cover half of the Filling. Pinch the ends to seal with the short ends. Fold the bottom long side into the center overlapping the existing Dough to fully enclose the Filling. Pinch a seam all the way down the center of the formed Calzone to seal. Turn the formed Calzone over and placed on a baking sheet lined with parchment seam side down. Form the Dough to create a tubular Calzone and make sure all the edges and seams are sealed. Brush the Beef and Broccoli Calzone with the beaten Egg all over including the edges and ends. Sprinkle the Calzone with the Sesame Seeds (if using) and bake for 30-35 minutes until the Dough is cooked, lightly browned and the Filling is heated through. Test for donees by tapping the Crust and if  sounds hollow, it s done. Let the Calzone rest for a few minutes, slice and serve.

RECIPE

INGREDIENTS

• 1 24 ounce ball of Pizza Dough (store bought or home made)
• 1 Tablespoon All Purpose Flour
• 3 small Boneless Skinless Chicken Thighs
• 4-5 slices Bacon cooked
• 1/2 cup diced Red Onion
• 5-6 leaves of Collard Greens stalks removed and cut into 1-2 inch pieces
• 1 teaspoon Salt
• 1/2 teaspoon Black Pepper
• 1/2 teaspoon Garlic Powder
• 1/2 teaspoon Onion Powder
• 3 Tablespoons Water
• 1/2 cup Sour Cream
• 1/2 cup Mayonnaise
• 2 Tablespoons Ranch Seasoning
• 3 cups Shredded Mozzarella Cheese
• 1 1/2 cups Finely Shredded Cheddar Cheese
• Balsamic Glaze for garnish (optional)

DIRECTONS

Preheat the oven to 350 degrees. Place the Chicken Thighs n an oven proof baking dish. Season the Chicken with Salt and Black Pepper to taste and add 3 Tablespoons of water. Cover the baking dish with an oven proof cover or aluminum foil and poach the Chicken in the oven for 40-45 minutes until an internal temperature of 165 is reached. While the Chicken is poaching, mix together the Sour Cream, Mayonnaise and Ranch Seasoning until well blended. This is the Ranch Base for the Chicken, Bacon, Ranch, and Collards Pizza. When the Chicken is cool enough to handle, shred the Thighs into bite sized pieces and set aside. Place the Collard Green pieces on a microwave safe plate. Season the Collards with the Salt, Pepper, Garlic and Onion Powders and add the Water. Cover the place with another plate the same size and place n the microwave oven. Microwave on high for about 2 minutes until the Collards are tender and bright green. Set the Collards aside as well. Increase the oven temperature to 450 degrees (or the recommended temperature for the Pizza Dough that you are using. Sprinkle a work surface with the Flour and stretch and roll out the Pizza Dough to the shape of the Pizza Pan that you are using. Line the Pizza Pan with parchment and place the rolled Dough on the pan. Roll in the edges of the Pizza Dough about 1/2 inch all the way around and using your thumb and forefinger, pinch the rolled edge in 1 inch increments to create a raised border all the way around. Using a fork, pierce the Dough all over to prevent air bubbles from forming during the baking process. Spread the Ranch Pizza Base all over the Dough staying inside the raised border. Top with the Shredded Chicken and the Collard Greens in even layers. Sprinkle the Shredded Mozzarella Cheese all over the Chicken and Collards. Top the Cheese with the Diced Red Onion. Break up the cooked Bacon strips into 1/2-3/4 inch pieces and distribute them evenly all over the Pizza. Finish the Chicken Bacon Ranch and Collards Pizza with the Shredded Cheddar Cheese and bake it for 20-25 minutes until the Crust s crispy and the Toppings are lightly browned and bubbly. Slice the Pizza, transfer to a plate and serve with a drizzle of Balsamic Glaze (if using).

RECIPE 

INGREDIENTS

• 1 24 ounce ball of Pizza Dough
• 1 Tablespoon All Purpose Flour
• 12 2 ounce Meatballs cut in half*
• 2/3 cup Fresh Medium Salsa
• 2/3 cup Tomato Sauce
• 2 cups Shredded Mozzarella Cheese
• 1/2 cup Diced Red Onion
• 1 cup Black Beans rinsed and drained
• 1 cup Fresh or Frozen Corn Kernels
• 1 cup Shredded Pepper Jack Cheese
• 1 cup Shredded Cheddar Cheese
• Chopped Fresh Cilantro for garnish (optional)

DIRECTONS

Preheat the oven to 450 degrees (or the recommended temperature for the Pizza Dough you are using). Mix together the Salsa and Tomato Sauce to make the Southwestern Pizza Sauce. Sprinkle the Flour on a work surface and on your hands. Place the Pizza Dough onto the floured surface and shape it not the size of the Pizza Pan you are using. Line the Pizza Pan with parchment and place the shaped Dough on it. Roll the edges of the Dough in about 1/2 inch all the way around and using your thumb and forefinger, pinch the rolled edge in 1 inch increments  to create a raised Crust Border. Pierce the Dough all over with a fork to prevent air bubbles from forming during the baking process. Spread the Southwestern Pizza Sauce all over the Dough staying inside the Raised Border. Top the Sauce with the Shredded Mozzarella followed by 4 even rows of the halved Meatballs cut side down. Top the Meatballs with the Diced Red Onion, Black Beans and Corn Kernels making sure they are evenly distributed. Toss the Pepper Jack and Cheddar Cheeses together and finish the Southwestern Meatball Pizza with that Cheese Blend. Bake the Pizza for 20-25 minuses until the Crust is crispy and the toppings are lightly browned and bubbly. Slice the Pizza into 12 slices and serve sprinkled with the chopped Fresh Cilantro (if using) .

* If you want to make the Crispy Nacho Cheese Meatballs (like the ones that  used), You can find the recipe on page 11 of my website: www.culnarilyyours.org.