ROASTED VEGGIE FLATBREAD WITH CAMEMBERT CHEESE 2 WAYS

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RECIPE

INGREDIENTS

• 1 Naan Flatbread**
• 1 Green Bell Pepper cut into strips
• 1 Yellow Bell Pepper cut into strips
• 1/4 small Red Onion sliced
• 1 Plum Tomato sliced into strips
• 1 cup Baby Spinach Leaves loosely packed
• 2 Tablespoons Roasted Garlic Oil or Olive Oil
• Salt and Peper to Taste
• Pinch of Crushed Red Pepper Flake
• 1/2 cup Tomato Sauce
• 1 cup shredded Mozzarella Cheese
• 1/2 wheel Camembert Cheese rind removed and broken into pieces

or…

**A CAULIFLOWER CRUST

• 1/2 head Cauliflower chopped fine in the food processor
• 1 slightly beaten Egg
• 1/4 cup shredded Parmesan Cheese
• 1/4 cup shredded Mozzarella Cheese
• 1/2 teaspoon Salt
• 1/4 teaspoon Black Pepper
• 1/2 teaspoon Garlic Powder
• 1/2 teaspoon dried Oregano

Spread the Chopped Cauliflower on to a baking sheet lined with parchment in as thin a layer as possible. Bake at 375 degrees for about 20 minutes until it begins to turn brown. Remove from the oven and transfer to a clean kitchen towel lined with paper towels and squeeze out as much liquid as possible. Place the squeezed Cauliflower to a mixing bowl. Season the the Salt, Pepper, Garlic Powder and Oregano. Add the beaten Egg and the Parmesan and Mozzarella Cheeses and mix well. Turn the Cauliflower mixture on to a baking sheet lined with parchment. Press flat and form into a 6-8 inch circle and bake for 10 minutes at 450 degrees. Turn the Cauliflower Crust over and bake an additional 10 minutes until it is browned and set. Let it cool and ….

DIRECTONS

Preheat the oven to 375 degrees. In a mixing bowl, toss together the Vegetable Strips, Seasonings and Roasted Garlic or Olive Oil. Transfer the Vegetables to a baking sheet lined with parchment and bake for about 20 minutes until they are soft, slightly browned and the Peppers are blistered. Set aside. Increase the oven temperature to 400 degrees. Place the Naan and/or Cauliflower Crust on a baking sheet lined with parchment. Spread the Crust with the Tomato Sauce. Top the Sauce with the Spinach Leaves and the Mozzarella Cheese. Evenly distribute the Roasted Vegetables over the Flatbread and finish with the pieces of Camembert Cheese. Bake for 15-20 minutes until the Flatbread/Cauliflower Crust is nicely browned and the Cheeses are melted and bubbly. Slice and Serve.

RECIPE

INGREDIENTS

• 1 unbaked Pizza Crust
• 25-30 cloves of Roasted Garlic
• 2 Tablespoons Roasted Garlic Oil or Olive Oil
• 1/2 teaspoon Salt
• 1/4 teaspoon Black Pepper
• Pinch Crushed Red Pepper Flake
• 2 Tablespoons Reduced Balsamic Vinegar (Glaze)
• 2+ Cups shredded Mozzarella Cheese
• 1 teaspoon dried Basil
• 1 teaspoon dried Oregano
• 3 ounces Pepperoni
• 3 ounces Hard or Genoa Salami
• 1/4 Medium Red Onion sliced thin
• 2/3 cup sliced Dill Pickles
• 2/3 cup Banana Pepper Rings (hot or mild)
• 2 Plum Tomatoes diced
• Shredded Lettuce (optional)

DIRECTIONS

Preheat the oven to 400 degrees. Lay out the Pizza Crust on a baking sheet that has been lined with parchment and sprayed with non stick cooking spray. Mash the Roasted Garlic, Roasted Garlic Oil, salt, Pepper and Crushed Red PepperFlake with a fork until it is spreadable. Spread the Roasted Garlic all over the Pizza crust using your hands or a spoon. Drizzle the Balsamic Glaze all over the Roasted Garlic. Sprinkle the Mozzarella Cheese evenly over the Pizza Crust and top with the Pepperoni and Salami. Distribute the Red Onion Slices evenly over the Pizza followed by the Pickles, diced Plum Tomatoes, and Banana Peppers. Finish the Italian Sandwich Pizza with a light coating of additional shredded Mozzarella Cheese and bake for 30 minutes until the Crust is nicely browned and the Cheese is slightly browned and bubbly. Slice the Pizza and garnish the pieces with some shredded Iceberg Lettuce and an additional drizzle of Balsamic Glaze (if desired).

RECIPE

INGREDIENTS

• 2 Tablespoons Olive Oil
• 1 uncooked Pizza Crust
• 3 cups Baby Spinach Leaves loosely packed
• 1/2 cup Red Onion diced
• 1 Tablespoon minced fresh Garlic
• 1/2 teaspoon Salt
• 1/4 teaspoon Black Pepper
• 2 teaspoons dried Basil
• 2 teaspoons dried Oregano
• Pinch of Crushed Red Pepper Flake
• 1 cup Half and Half
• 4 ounces Cream Cheese
• 2/3 cup shredded Parmesan Cheese
• 1 can Quartered Artichoke Hearts roughly chopped
• 2 ounces Roasted Red Pepper Strips
• 2 ounces Kalamata Olives halved
• 2 Cups shredded Mozzarella Cheese

DIRECTIONS

Chop the Baby Spinach Leaves in a food processor (or with a knife) and set aside. Heat the Olive Oil in a skillet over medium heat, When the Oil begins to shimmer, add the diced Onion and stir to coat. Season with the Salt, Black Pepper, Basil, Oregano, and Crushed Red Pepper Flake and cook for about 10 minutes, stirring occasionally until the onion is softened. Add the Garlic and cook for an additional 1-2 minutes until it is fragrant. Add the Half and Half and simmer for about 10-12 minutes until it is reduced by 1/4. Lower the heat to low and add the Cream and Parmesan Cheeses and stir until completely melted. Stir in the chopped Spinach Leaves and cook for about 5 minutes until it is wilted and well incorporated into the Sauce.

Preheat the oven to 425 degrees. Lay the Pizza Crust on a baking sheet lined with parchment and fold the edge of the crust in about 1/2 all the way around. Using your thumb and forefinger, crimp the folded edge creating a raised crust. Spread the Creamy Spinach Sauce all over the Pizza dough staying inside the raised border. Top the Sauce with the Artichoke Hearts, followed by the Roasted Red Pepper strips and Kalamata Olive halves. Sprinkle the entire Pizza with the Mozzarella Cheese and bake for 20-25 minutes until the crust is nicely browned and the cheese and toppings are bubbly. Slice and Serve.

RECIPE

INGREDIENTS

• 1 Pound Ground Beef
• 1 teaspoon Seasoned Salt
• 1/2 teaspoon Black Pepper
• 1 Tablespoon Chili Powder
• 1/2 teaspoon Ground Cumin
• 1/2 teaspoon Smoked Paprika
• Pinch (or more) Crushed Red Pepper Flake
• 1 teaspoon Cornstarch
• 3 Tablespoons water
• 1 cup Tomato Sauce
• 1/2 cup Medium or Hot Salsa
• 6 Naan Minis (such as Stonefire)
• 2 cups shredded Cheddar Cheese

TOPPINGS

• 2 cups Shredded Iceberg Lettuce
• 2 Plum Tomatoes diced
• 10 Tortilla Chips crushed
• 1/2 cup Ranch Dressing thinned with about 1 Tablespoon of water

DIRECTIONS

Spray a skillet with non stick cooking spray over medium high heat. Crumble the Ground beef and add it to the skillet. Season with the Seasoned Salt, Black Pepper, Chili Powder, Ground Cumin, Smoked Paprika and Red Pepper Flake and cook, stirring and breaking up the meat until it is no longer pink (about 12-15 minutes). Mix the Cornstarch and Water in a bowl and stir the Slurry into the ground beef and stir until the fat is no longer visible. Remove from the heat.

In a mixing bowl, blend together the Tomato Sauce and Salsa.

Preheat the oven to 400 degrees. Place the Naan Mini’s on a baking sheet lined with parchment. Spread about 1 Tablespoon of the Sauce on each Naan. Top all of the Mini’s with about 1 heaping Tablespoon of the shredded Cheddar followed by 1 Tablespoon of the Seasoned Ground Beef. Bake for about 15 minutes until the Cheese is melted and the Flatbread Mini’s are nicely browned. 

Top each Taco Flatbread Mini with the Lettuce, Tomato, and crushed Tortilla Chips. Cut the Flatbread into quarters (if desired) and finish with a drizzle of the Ranch Dressing.

RECIPE

INGREDIENTS

• 1 Pizza Crust
• 1 Tablespoon Olive Oil
• 4 ounces cooked shredded Chicken Meat
• 1/4 small head of Cabbage shredded
• 1 Carrot peeled and shredded
• 4 ounces Cream Cheese softened
• 1 Tablespoon Fresh Garlic minced
• 2 teaspoons Fresh Ginger minced
• 3 Scallions white and light green parts only sliced
• 1 teaspoon Asian Five Spice Powder
• 1 Tablespoon Soy Sauce
• 1 Tablespoon Toasted Sesame Oil
• 2 teaspoons Honey
• 2 Tablespoons Sesame Seeds
• 2 cups shredded Mozzarella Cheese
• 4 Egg Roll Wrappers sliced into 1/2 inch strips then cut in half
• Chopped Fresh Cilantro for garnish (optional)

DIRECTIONS

Heat the Olive Oil in a small skillet over medium high heat. When the Oil shimmers, add the Scallions, Garlic, Ginger and the Five Spice Powder and stir to blend. Cook the mixture for about 3 minutes until the Scallions begin to soften. Add the Soy Sauce and stir for an additional 3 minutes. Turn off the heat and add the Cream Cheese and stir until melted and the mixture is creamy. Set aside to cool slightly.

Preheat the oven to 425 degrees. In a mixing bowl toss the shredded Cabbage with the Toasted Sesame Oil, Honey, and Sesame Seeds. Place the Pizza Crust on a baking sheet lined with parchment and pinch the edge all the way around to make a 1/2 inch crust. Spread the Cream Cheese and Scallion mixture all over the dough staying inside the crust. Top with the shredded Chicken Meat and Mozzarella cheese. Sprinkle the shredded Carrots all over the Cheese and then add the dressed shredded Cabbage. Bake for 25 minutes.

While the Pizza is baking, place the Egg Roll Wrapper strips in an Air Fryer* and spray with non stick cooking spray. Air fry for 2-3 minutes at 380 degrees until the strips are browned and crispy. Break up the strips into smaller pieces.

*If you don’t have an Air Fryer, you can spray the strips and cook them in the 425 degree oven for about 5 minutes until crispy or fry them in hot oil to crisp them up.

Remove the Chicken Egg Roll Pizza from the oven, slice it, sprinkle it with the crispy Egg Roll Wrapper strips, garnish with chopped Fresh Cilantro (if desired) and serve.

RECIPE

INGREDIENTS

• 1 Pizza Crust
• 4 slices of Bacon diced
• 2/3 Pound Ground Beef
• 1/2 Pound Italian Sausage (bulk or casings removed)
• 3/4 cup Tomato Sauce
• 1 cups shredded Italian Four Cheese Blend
• 2/3 cup shredded Sharp Cheddar Cheese
• 1/2 cup crumbled Blue Cheese

DIRECTIONS

Preheat the oven to 425 degrees. In a skillet over medium high heat, cook the Bacon until it is browned and crispy. Break up the sausage Meat and Ground Beef and add it to the pan with the bacon and stir to blend. Cook the Meat mixture stirring and breaking it up until the Meat is no longer pink, about 10-15 minutes. Remove from the heat, drain off the fat and set aside to cool. 

Roll out the Pizza Crust on to a baking sheet lined with parchment and sprayed with non-stick coking spray. Roll the edge of the dough in about 1/2 inch all the way around. Using your thumb and forefinger pinch and crimp the dough edge to form a 1/2 inch high crust. Par bake the Pizza dough for 8 minutes until it is set and lightly browned. Spread the Tomato Sauce in an even layer all over the par baked crust staying inside the crimped edges. Mix the Sharp Cheddar Cheese with the Italian Four Cheese Blend and sprinkle the cheese all over the Tomato Sauce. Top with a generous layer of the Meat Mixture. Finish the Pizza with the crumbled Blue Cheese all over the top of the Meat Mixture. Bake for about 20 minutes until the Six Cheese Meat Lovers Pizza is nicely browned and bubbly. Slice and serve.

ROAST THE CAULIFLOWER

DIRECTIONS

Break 1/2 head of Cauliflower into small florets and place them mixing bowl. Pour 2 Tablespoons of Olive Oil over the florets and toss to coat. Season with salt, Black Pepper, Garlic Powder, Oregano and Basil to taste. Add a Pinch of Crushed Red Pepper Flake if desired. Mix well. Preheat the oven to 375 degrees. Place the seasoned Cauliflower on a baking sheet lined with parchment and bake for about 15 minutes until crisp tender (we will be baking it again as a Pizza topping)

ROASTED CAULIFLOWER SPINACH ALFREDO PIZZA

RECIPE

INGREDIENTS

• 1 Pizza Crust
• 2/3 cup Alfredo Sauce
• 2 cups Baby Spinach Leaves loosely packed
• 1 cup Tomato Sauce
• 2 cups Shredded Mozzarella Cheese
• 1 1/2 cups Roasted Cauliflower Florets
• 1 cup Parmesan Cheese

DIRECTIONS

Preheat the oven to 425 degrees. Lay out the Pizza Crust on a baking sheet lined with parchment. Fold 1/2 inch of  the edge of the dough all the way around and  pinch it up to create a raised crust. Spread the Alfredo Sauce all over the Pizza Dough staying inside the crust. Top the Pizza with the Baby Spinach and spread it evenly to cover. Using a large spoon, drop dollops the Tomato sauce evenly over the Spinach. Sprinkle the Shredded Mozzarella al over the Pizza. Top with the Roasted Cauliflower (include any oil and herbs that are left on the baking sheet). Finish the Pizza with the Parmesan Cheese. Bake for 20 minutes until the Pizza is nicely browned and bubbly. Slice the Roasted Cauliflower Spinach Alfredo Pizza into 8 squares and serve.

RECIPE

INGREDIENTS

1 Naan Tandoori Flatbread

1 cup grated Zucchini squeezed dry

10 Grape Tomatoes sliced in half the long way

1 cup shredded Mozzarella Cheese

1/2 cup Tomato Sauce

3 ounces Goat Cheese crumbled

DIRECTIONS

Preheat the oven to 425 degrees. Place the Naan on a baking sheet lined with parchment. Spread the Tomato Sauce in a thin even layer all over the Flatbread. Sprinkle the Mozzarella Cheese al over the Tomato Sauce. Top with the shredded Zucchini, Grape Tomatoes and crumbled Goat Cheese. Bake the Flatbread for about 20 minutes until the Goat Cheese is nicely browned  and the Tomatoes are soft. Slice and Serve.

RECIPE

FOR THE SCAMPI BUTTER

Using a fork or a food processor blend together:

• 1 Stick Butter softened
• 1 Tablespoon Fresh Garlic minced
• 1 teaspoon dried Parsley
• 1 teaspoon dried Basil
• 1/4 teaspoon salt
• 1/8 teaspoon Black Pepper
• 1/4 cup Grated Parmesan Cheese
• 1 Tablespoon Lemon Juice

FOR THE PIZZA

• 1 Pizza Crust
• 6 ounces cooked shredded Chicken Breast
• 3/4 cup Scampi Butter
• 1/2-1 cup Tomato Sauce
• 2 Cups shredded Mozzarella Cheese
• 1 pint Grape Tomatoes cut in half
• 1 cup shredded Parmesan Cheese
• 1 cup Fresh Basil Leaves cut into a Chiffonade or chopped

DIRECTIONS

Preheat the oven to 425 degrees. Roll out the Pizza Crust on to a baking sheet lined with parchment. Crimp the edges of the dough to form a crust. Par-Bake the dough for 8 minutes until lightly browned. Spread the Tomato Sauce in an even layer al over the Pizza Crust. Top with the shredded Mozzarella Cheese. Melt the Scampi Butter in a sauce pan or in the microwave. Toss the shredded Chicken with the butter to coat well. Spread the coated Chicken evenly all over the cheese. Arrange the Grape Tomato halves all over the chicken. Sprinkle the Pizza with the Parmesan Cheese. Bake for 15-20 minutes until nicely browned and bubbly.

While the Pizza is baking, Take 4 or 5 basil leaves and stack them on top each other. Roll the Basil stack like a cigar. Slide a sharp knife through the Basil roll in 1/4 inch increments creating little ribbons of Basil. This is a Chiffonade. When the Pizza is done, remove it from the oven and while it is still hot, sprinkle the Basil all over. Slice and Serve.

RECIPE

INGREDIENTS

• 1 Puff Pastry Sheet
• 4 ounces cooked pulled Chicken Breast
• 3 ounces Country Ham cut into 1 inch pieces
• 1/2 cup Cheddar Cheese Spread
• 2 Tablespoons Dijon Mustard
• 2 Tablespoons Honey
• 1/2 large Sweet Onion sliced
• 1/2 teaspoon Salt
• 1/4 teaspoon Black Pepper
• Pinch of ground Nutmeg
• 1 Tablespoon Olive Oil
• 1 cup Shredded Swiss Cheese
• 2 Tablespoons Honey Mustard (for drizzling)

DIRECTIONS

Preheat the oven to 425 degrees. In a bowl, blend together the Cheddar Cheese Spread, Dijon Mustard, and Honey. This will be the base for the tart. In a skillet, heat the Olive Oil over medium heat. Add the Onion slices and season them with the Salt, Pepper and Nutmeg. Stir the onions to incorporate the seasonings and the Olive Oil. Reduce the Heat to medium low and cook the Onions stirring occasionally for about 30-40 minutes until they are very soft and slightly browned (caramelized). Set aside to cool. On a work surface, roll out the Puff Pastry Sheet. Using your fingers, roll up and pinch the edges of the sheet to form a 1/2 inch raised border. Spread the Honey Mustard Cheddar Cheese Spread all over the Puff Pastry Sheet staying inside the border. Top the Cheese Spread with the pulled Chicken in an even layer. Place the Ham pieces all over the Tart as well. Top with the Caramelized Onions and Swiss Cheese. Bake the Tart for 20 minutes until puffed, browned and bubbly. Slice and serve with a drizzle of Honey Mustard (if desired).

RECIPE

INGREDIENTS

1 Tandoori Flatbread

1/2 Cup Whipped Garlic & Herb Cream Cheese

1 Tablespoon Fig Preserves

1Cup Baby Spinach Leaves loosely packed

3/4 Cup Shredded Mozzarella Cheese

3 ounces Country Ham fully cooked and cut into 1 inch pieces

6 dried Mission Figs cut into quarters and soaked in water for 20 minutes

1/2-3/4 Cup Blue Cheese crumbled

DIRECTIONS

Preheat the oven to 425 degrees. Place the Tandoori Flatbread on a baking sheet lined with parchment. In a bowl, mix together the Whipped Garlic and Herb Cream Cheese and the Fig Preserves until well blended. Spread the Fig Cream Cheese mixture evenly all over the Flatbread in a thin layer. Top the spread with the Spinach Leaves. Sprinkle the shredded Mozzarella all over the Spinach. Place the Country Ham pieces on top of the Mozzarella making sure to evenly cover the Flatbread. Do the same with the Mission Fig pieces, then finish with the Blue Cheese Crumbles. Bake for 18 minutes until the Flatbread is nicely browned and the cheese  is melted and bubbly. Slice and Serve with a drizzle of Balsamic Glaze (optional).

RECIPE

INGREDIENTS

• 2 Rectangular Pizza Crusts
• 1/2 pound Ground Beef
• 1/2 pound Ground Sweet Italian Sausage (bulk or casings removed)
• 1/4 Sweet Onion diced
• 4 cloves Fresh Garlic minced
• 2 Tablespoons chopped Fresh Basil and Oregano mixed
• 1 teaspoon Salt
• 1/2 teaspoon Black Pepper
• Pinch of Crushed Red Pepper Flake
• 2 Cups prepared Spaghetti or Pizza Sauce divided
• 1 Cup Ricotta Cheese divided
• 2 Cups Mozzarella Cheese shredded
• 1 Cup Parmesan Cheese shredded

DIRECTIONS

Preheat the oven to 400 degrees. In a skillet over medium high heat, crumble the Ground Beef and Sausage and cook for about 5 minutes breaking up the meat and mixing it together. Season the meat with the Salt, Pepper and Red Pepper Flake. Add the diced Onion and stir to blend with the meat. Continue cooking for an additional 8-10 minutes until the onion has softened and the meat is no longer pink. Add the Garlic to the meat mixture and cook for 1-2 minutes until fragrant. Stir in 1/2 to 3/4 cup of the Tomato Sauce and blend well. The meat mixture should be just moistened and not too saucy.  Remove the Meat Sauce from the heat and set aside.

Roll out the Pizza Dough onto 2 baking sheets lined with parchment. Par Bake for 8-10 minutes until slightly browned. Top one of the Pizza Crusts with 1/2 of the Ricotta Cheese and spread all over in a thin layer. Add the Meat Sauce also in a thin level layer to cover the entire crust. Sprinkle with the Parmesan Cheese and 1/2 of the shredded Mozzarella Cheese. Spread the remaining Ricotta Cheese in a thin even layer over the second Pizza Crust..Sprinkle with the chopped Basil and Oregano. Flip the second Crust, placing it on top of the first, Ricotta and Herb side down. Spread the remaining Tomato Sauce all over the second crust and Finish with the remaining Mozzarella Cheese. Bake the Beef and Sausage Lasagna Pizza for 15-20 minutes until nicely browned and bubbly. Let it rest for 5 minutes, slice and serve. You will probably need a knife and fork to eat this one!

RECIPE

INGREDIENTS

• 1 Naan or other Tandoori Flatbread
• 1/4 Cup Basil Pesto
• 1 Cup Baby Spinach Leaves
• 1 Cup shredded Mozzarella Cheese
• 1/2 Red Bell Pepper diced
• 1/2 Yellow Bell Pepper diced
• 1/4 Red Onion diced
• 1/4 Package of Cauliflower Veggie Tots prepared according to package directions
• 2 ounces Velveeta Cheese diced
• 3 Tablespoons Half and Half

DIRECTIONS

Preheat the oven to 425 degrees. Place the Flatbread on a baking sheet lined with parchment. Spread the Pesto all over the Flatbread in an even layer. Top with the Spinach Leaves and Mozzarella Cheese. Mix the diced Red and Yellow Peppers together in a bowl and Sprinkle them all over the top of the Mozzarella, followed by the diced Red Onion. Arrange the Veggie Tots over the top of the Flatbread. Bake for 15-20 minutes until the Flatbread and the Tater Tots are nicely browned.

While the Flatbread is baking, place the Velveeta pieces in a microwave safe container. Add the Half and Half and microwave on high for 1-2 minutes. Stir the Cheese Sauce until the sauce is creamy and a pourable consistency. Add more Half and Half or Cheese to achieve tour desired consistency.

Once the Flatbread is removed from the oven, sliced it, plate it and drizzle with the cheese sauce.

RECIPE

INGREDIENTS

FOR THE PIZZA

• 1/2 Pound Ground Chicken cooked and crumbled
• 1/2 Red Onion sliced
• 1 Pizza Crust 
• 1/2 Cup Pizza or Marinara Sauce
• 2 hand fulls of Baby Spinach Leaves
• 1-2 Cup Shredded Mozzarella (depends on your crust size)
• 1 Cup Kalamata Olives pitted and sliced
• 4 Ounces Feta Cheese crumbled

FOR THE  TZATZIKI TOPPING

• 1/2 half Cucumber seeds removed and diced
• 3/4 Cup Greek Yogurt
•  1/2 Lemon
• 1/2 teaspoon Salt
• 1/4 teaspoon Black Pepper
• 1 Tablespoon dried Dill
• 1/2 teaspoon Garlic Powder
• 1 Tablespoon Olive Oil

DIRECTIONS

Preheat the oven to 425 degrees. Prepare a baking sheet by lining it with parchment and spraying it with non stick cooking spray. Lay out your Pizza Dough on the prepared sheet and roll and pinch a 1/2 inch border all around to make a nice crust edge.Par bake the crust according to package directions. Spread the Pizza or Marinara sauce in an even layer leaving the crust edges dry. Top the Sauce with the Baby Spinach Leaves. Sprinkle the Mozzarella Cheese all over the Spinach. Top with the cooked ground Chicken  followed by the sliced Kalamata Olives, Red Onion slices and the Feta Cheese. Bake for 15-20 minutes until the crust is nicely browned. 

While the Pizza is baking, add the diced cucumber to a bowl and season it with the Salt, Pepper, Dill and Garlic Powder. Stir the Yogurt to blend well. Squeeze the 1/2 Lemon into the Cucumber and Yogurt mixture. Add the Olive Oil and stir until all the ingredients are well incorporated.

When the Pizza is done, remove it from the oven, slice it, top it with the Tzatziki Topping and serve.

RECIPE

INGREDIENTS

• 1 Naan Flatbread or Traditional Pizza Crust
• 1/4 Cup Chopped Fresh Herbs blended (I used Oregano, Thyme, Rosemary and Parsley)
• 1/4 Red Onion diced
• 4 Cloves Fresh Garlic minced
• 2 Tablespoons Olive Oil
• 1/2 teaspoon Salt
• 1/4 teaspoon Black Pepper
• Pinch of Crushed Red Pepper Flake
• 2 Cups Baby Arugula lightly packed
• 2 ounces Cream Cheese
• 1/2 Cup Artichoke Hearts Drained and roughly chopped
• 1 Roma Tomato cit into 1/2 inch dice
• 1/2 Cup Mozzarella Cheese shredded
• 1/3 Cup Parmesan Cheese shredded

DIRECTIONS

Preheat the oven to 400 degrees. Heat the Olive Oil in a skillet over medium heat. Add the diced Red Onion and sauté’  for about 5 minutes. Add the Herb blend and stir. Season with Salt, Pepper, and Red Pepper Flake and cook, stirring occasionally for 8-10 minutes until the Onion is softened. Add the Garlic and cook for about 5 minutes until the Garlic is fragrant. Add the Baby Arugula to the pan with the other ingredients and stir to blend and keep stirring until it is wilted. Remove from the heat and while the mixtures still hot, stir in the Cream Cheese. Continue to stir and press the Cream Cheese with the back of your spoon until the Cheese is melted and the mixture is creamy. Place the Naan or Traditional Pizza Crust on a baking sheet lined with parchment. Spread the Herbed Cream Cheese and Arugula mixture all over the crust in nice even layer. Top with the Artichoke Hearts, Tomato and the Mozzarella Parmesan Cheese Blend. Bake for 20 minutes until nicely browned. Slice and serve.

RECIPE

INGREDIENTS

• 1 Naan ot Tandoori Flatbread
• 4 Slices Bacon diced
• 4 ounces Shredded Chicken
• 1 Cup Barbecue Sauce divided
• 1/4 Red Onion sliced
• 1/2 Cup Ranch Dressing
• 3/4 Cup shredded Mozzarella Cheese
• 3/4 Cup shredded Cheddar cheese
• Additional Ranch Dressing for topping (optional)

DIRECTIONS

Preheat the oven to 400 degrees. Over medium heat, cook the diced Bacon stirring occasionally for about 15 minutes until crispy. Drain and set aside. Place the Pulled Chicken in a bowl and pour 1/2 of the Barbecue Sauce over it. Mix welt coat the chicken. Pour the remaining Barbecue Sauce into a bowling add the Ranch Dressing.Stir until well blended. This is your Pizza Sauce. Mix together the Mozzarella and Cheddar Cheeses to make a 2 cheese Blend.

Place the Naan on a baking sheet lined with parchment. Spread the Pizza Sauce all over the Naan crust. Sprinkle the Mozzarella and Cheddar cheese Blend in a even layer all over the crust.Top with the Shredded Barbecue Chicken, followed by the diced Bacon and Red Onion Slices. Bake for 20 minutes until slightly browned and crispy, slice and Serve. Top with additional Ranch dressing if desired.

RECIPE

INGREDIENTS

• 1 Store Bought or Home Made Pizza Crust
• 1 15 ounce can Pumpkin
• 1 medium sweet Onion sliced
• 2 Tablespoons Butter
• 1 Tablespoon Olive Oil
• 1 teaspoon Salt
• 1/2 teaspoon Black Pepper
• 1 Tablespoon Fresh Garlic minced
• 1 Tablespoon Fresh Thyme Leaves
• 4 ounces Smoked Gouda shredded
• 6 ounces Gruyere Cheese shredded
• 8 ounces Grilled (or roasted) Chicken diced
• 2 Cups loosely packed Baby Arugula Leaves
• 1/2 medium Sweet Onion diced
• 1/2 teaspoon each Ground Cinnamon, Nutmeg and Cloves (or 1 teaspoon+ of Pumpkin Pie Spice)
• 1 Tablespoon granulated Sugar
• 1/4 Cup of Milk
• 1/4 Cup shredded Parmesan Cheese
• 1 bunch Fresh Sage
• 2 Tablespoons Olive Oil

DIRECTIONS

In a skillet over medium low heat, melt the butter and the olive oil. When it begins to bubble, add the Onion slices. Season with Salt and Pepper. Cook the Onions for about 45 minutes, stirring occasionally until they are very soft and slightly browned. Add the minced Garlic and the Sage Leaves to the Onions and cook for an additional 10 minutes. Add the canned Pumpkin to the Caramelized Onions and mix well. Season the Pumpkin/Onion mixture with the Cinnamon, Nutmeg, Cloves and Sugar and stir the mixture until it is well blended. Thin the “Sauce” with the Milk. It should be the texture of a Marinara Sauce. Add the Parmesan Cheese and stir until it begins to melt. Remove from the heat and set aside. Preheat the oven to 425 degrees. Roll out your Pizza Crust onto a baking sheet lined with parchment and sprayed with non stick cooking spray. Par bake the crust for about 8 minutes until it is slightly browned. Spread the Pumpkin mixture in an even layer all over the crust. Mix the Gouda and gruyere together in a bowl and sprinkle all over the pizza. Top with the Arugula, the Chicken and the diced Onion. Bake for 15-20 minutes until nicely browned and fragrant. Remove the leaves from the Sage bunch. Heat 2 Tablespoons of Olive Oil in a small skillet over medium heat. Add the Sage Leaves in batches to the hot oil and fry for about 30 seconds per side until they are a brilliant dark green. Drain on paper towels. When the Grilled Chicken and Pumpkin Pizza is ready to serve, crumble the Fried Sage Leaves all over as a tasty garnish.

RECIPE

INGREDIENTS

• 1 Tandoori Flatbread
• 2 Smoked Gouda, Portobello, and Ancho Sausages Grilled
• 8 Small (San Marzano or Plum) or 3 Large Tomatoes cutting 1 inch pieces
• 1/2 Medium Sweet Onion cut into a Large Dice
• 3 Tablespoons Roasted Garlic Oil or Olive Oil
• 1 teaspoon Salt
• 1/2 teaspoon Black Pepper
• Pinch of Crushed Red Pepper Flake
• 2 Tablespoons Balsamic Vinegar
• 1 Tablespoon Fresh Thyme (optional)
• 1 teaspoon Granulated Sugar
• 4 ounces Smoked Gouda Shredded
• 1 Cup Baby Arugula Leaves Packed

DIRECTIONS

. Preheat the oven to 450 degrees. Place the Tomato and Onion Pieces on baking sheet lined with parchment. Pour the Roasted Garlic Oil over them and season with the Salt, Pepper, and Crushed Red Pepper Flake. Toss to coat. Pour the Balsamic Vinegar over the Vegetables and sprinkle with the Sugar. Toss again. Making sure the Tomatoes are seed side up, roast the Tomato and Onion mixture for 18-20 minutes until the Onion has softened and the Tomato pieces are caramelized. Set aside and cool for 15 minutes. Reduce the oven temperature to 425 degrees. Place the Tandoori Flatbread on a baking sheet lined with parchment. Top with the Balsamic Roasted Tomatoes and Onions in an even layer. Add the Arugula Leaves and Smoked Gouda. Slice the Sausages into 1/2 inch rounds and place them on the cheese, arranging them evenly over the Flatbread. Bake for 20 minutes until slightly browned and bubbly. Slice and serve.