NUTTY SUMMER SQUASH PIZZA

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RECIPE

INGREDIENTS

10 frozen Dinner Roll Dough Balls (or bread dough)

16 cloves Roasted Garlic

1 teaspoon Crushed Red Pepper Flake

2 cups Baby Spinach Leaves loosely packed

2 cups shredded Mozzarella Cheese

1 large Summer Squash quartered and  cut into thin wedges

1 medium Red Onion sliced

2 Tablespoons Roasted Garlic Oil

Salt and Pepper to Taste

2/3 cup chopped Walnuts

4 ounces crumbled Blueberry Lemon Thyme Goat Cheese (or just Goat Cheese)

DIRECTIONS

Combine the Dinner Roll Dough into a ball. Spray a work surface with non stick cooking spray and shape the Dough Ball into a 15 by 8 inch rectangle using your hands or a rolling pin. Place the formed Pizza Crust onto a baking sheet lined with parchment that has been sprayed with non stick cooking spray. Preheat the oven to 425 degrees. Smash and spread the Roasted Garlic cloves all over the Pizza Dough and sprinkle with the Crushed Red Pepper Flake. Top with the Baby Spinach Leaves followed by the shredded Mozzarella Cheese, Summer Squash wedges, and Red Onion slices. Drizzle the Vegetables with the Roasted Garlic Oil and season with Salt and Pepper, Top with the Walnut pieces and the crumbled Goat Cheese. Bake for 20-25 minutes until the Crust is nicely browned and the toppings are lightly browned and bubbly. Slice and Serve.

RECIPE

INGREDIENTS

• 1 Uncooked Pizza Crust
• 1/3 cup Horseradish Sauce
• 2 cups Broccoli Florets
• 2 cups Cauliflower Florets
• 2 Tablespoons Roasted Garlic Oil
• 1 teaspoon Salt
• 1/2 teaspoon Black Pepper 
• Pinch of Crushed Red Pepper Flake
• 2 cups shredded Mozzarella Cheese
• 4 ounces Crumbled Gorgonzola Cheese
• Balsamic Glaze (optional)

DIRECTIONS

Preheat the oven to 400 degrees. In a bowl mix together the Broccoli and Cauliflower Florets, Roasted Garlic Oil, Salt, Pepper and Red Pepper Flake and toss to coat. Place the seasoned Broccoli and Cauliflower Florets on a baking sheet lined with parchment and roast for 20-30 minutes, stirring half way through until the Florets are lightly browned and soft. While the Broccoli and Cauliflower are roasting, place the Pizza Crust on a baking sheet lined with parchment and turn in the edges about 1/2 inch all the way around then pinch the rolled edges to form a raised crust. Par bake the Pizza Crust according to manufacturers directions. Once the Pizza Crust is Par Baked, spread the Horseradish Sauce in an even layer all over the crust, staying inside the raised edges. Top the Pizza Crust with the shredded Mozzarella Cheese followed by the Roasted Broccoli and Cauliflower and finish with the Gorgonzola Crumbles. Bake for 20 minutes until the Crust is nicely browned and the toppings are lightly browned and bubbly. Slice the Tangy Roasted Broccoli and Cauliflower Pizza, drizzle with Balsamic Glaze if desired and serve.

RECIPE

INGREDIENTS

• 1 Artisan Pizza Crust
• 3/4 cup Tomato Sauce
• 1 cup Shredded Mozzarella Cheese
• 3 ounces Salami sliced or chopped
• 2 hot Banana Peppers sliced
• 12 Cherry Tomatoes halved
• 1/2 small Red Onion sliced
• 1/2 cup shredded Parmesan Cheese or 4 Cheese Pizza Blend 
• 1 loosely packed cup of Basil Leaves sliced into a Chiffonade or chopped
• Balsamic Glaze (optional)

DIRECTIONS

Preheat the oven to 400 degrees. Lay out the Pizza Crust on a baking sheet lined with parchment and spread the Tomato Sauce in an even layer edge to edge. Top with the shredded Mozzarella Cheese followed by the Salami, Tomatoes, Banana Peppers and Red Onions. Sprinkle the Parmesan Cheese or 4 Cheese Pizza Blend in a light layer all over the Italian Garden Vegetable Pizza and bake for 20 minutes until the Crust is crispy and the Toppings and Cheeses are lightly browned and bubbly. Finish with the Fresh Basil, slice and serve. Drizzle with the Balsamic Glaze if desired.

RECIPE

INGREDIENTS

• 1 Uncooked Pizza Crust
• 1 cup Tomato Sauce
• 2 cups Shredded Mozzarella Cheese
• 3 cups Baby Arugula Leaves loosely packed
• 4 slices Bacon cooked and torn into 1/2 inch pieces
• 10 Cherry Tomatoes stemmed and cut in 1/2
• 1 cup Ricotta Cheese

    Season the Ricotta Cheese with Salt        and Pepper to taste, dried Basil and Oregano, and 

    2 Tablespoons of shredded Parmesan Cheese.

DIRECTIONS

Preheat the oven to 400 degrees. Lay out the Pizza Crust on a baking sheet lined with parchment and par-bake according to manufacturer's directions. Once the crust has come out of the oven, spread the Tomato Sauce evenly all over the crust. Top the Sauce with the Baby Arugula, followed by the shredded Mozzarella Cheese, Bacon pieces and Cherry Tomato halves. Using 2 spoons or a small scoop, place dollops of the Ricotta Cheese mixture randomly all over the Pizza leaving space between them because they will spread out while baking. Bake the Bacon Tomato and Arugula Pizza with Ricotta Cheese for about 20-25 minutes until the Crust is crispy and the Cheeses are slightly browned and bubbly. Slice and Serve.

RECIPE

INGREDIENTS

• 1 unbaked Pizza Crust
• 2/3 cup Basil Pesto home made or store bought
• 3 Hot Banana Peppers sliced into rings
• 2 ounces sliced jarred Roasted Red Peppers
• 1/2 medium Red Onions sliced
• 3/4 cup Grape Tomato halves
• 2 cups Italian Cheese Blend
• 2 Tablespoons chopped Fresh Oregano
• 2/3 cup Shredded Parmesan Cheese 
• chopped Fresh Parsley for garnish (optional)

DIRECTIONS

Preheat the oven to 400 degrees. Roll out the Pizza Crust on a baking sheet lined with parchment and working all the way around, fold in the dough about 1/2 inch and pinch the rolled edges with your fingers to form a thick crust. Par Bake the Pizza Crust according to manufacturers directions. Remove the par baked Pizza Crust from the oven and place on a work surface. Spread the Pesto all over the Crust and Sprinkle the Italian Cheese Blend all over. Top with the Banana Pepper Rings, followed by the Roasted Red Peppers, Red Onions and Tomato Halves. Sprinkle the Fresh Oregano lightly over the Toppings and finish with the Shredded Parmesan Cheese. Bake for 20-25 minutes until the Crust is nicely browned, the Vegetables are soft and the Cheese is Bubbly. Slice and serve garnished with the chopped Fresh Parsley (if using).

RECIPE

INGREDIENTS

• 1 Unbaked Pizza Crust
• 8 ounces Garlic and Herb Goat Cheese
• 2 Tablespoons Honey
• 12 ounces Chicken Apple Sausage cooked and sliced
• 1/2 small Red Onion
• 1 cup shredded Grand Cru or Gruyere Cheese
• 2 cups Baby Arugula 
• 2/3 cup Dried Cranberries

FOR THE ARUGULA SALAD DRESSING

• 1/4 cup Apple Cider Vinegar
• 1 teaspoon Dijon Mustard
• 1 Tablespoon Maple Syrup
• 2/3 cup Olive Oil
• Salt and Pepper to Taste (a little extra Pepper is nice)

DIRECTIONS

Preheat the oven to 400 degrees. Place the Pizza Crust on a baking sheet lined with parchment and roll the edges in about 1/2 inch then crimp with your fingers to create a thick crust (border). Par Bake the Pizza Crust for about 8 minutes until set (follow manufacturers directions for par-baking your brand of crust). While the crust is in the oven, blend together the Garlic and Herb Goat Cheese and the Honey to make it a little sweet and spreadable (I used my Immersion Blender to mix mine). When the Crust is out of the oven, spread the Honey Garlic and Herb Cheese all over, staying inside the crust border. Evenly place the Chicken Apple Sausage slices all over the Pizza followed by the Red Onion slices. Sprinkle the Grand Cru or Gruyere Cheese all over the toppings. Bake for 20-25 minutes until the Crust and the Toppings are nicely browned and the Cheese is browned and bubbly.

While the Tangy Chicken Apple Sausage and Arugula Pizza is baking, whisk together the Apple Cider Vinegar, Dijon Mustard, Maple Syrup and Salt and Pepper in a mixing bowl.  Continue whisking and pour the Olive Oil in a steady stream until the Arugula Salad Dressing is fully emulsified. Toss the Baby Arugula with the Dressing in a bowl until the leaves are coated. When the Pizza is done and still hot, distribute the Dressed Arugula Leaves all over and finish with the Dried Cranberries. Slice and Serve.

RECIPE

INGREDIENTS

• 1 Pizza Crust
• 8 ounces Ground Beef
• 1 small Red Bell Pepper diced
• 2 Jalapeno Peppers diced
• 1/4 Sweet Onion diced
• 2 ears Fresh Corn kernels cut off the cobs
• 2 teaspoons Salt divided
• 1 teaspoon Black Pepper divided
• 1 teaspoon Ground Cumin
• 1 teaspoon Smoked Paprika
• 1 teaspoon Chili Powder
• 1 Tablespoon Fresh Cilantro chopped
• 1 teaspoon Fresh Garlic minced
• 1 teaspoon True Lime Seasoning or Lime Zest
• 1 1/2 cups Shredded Cheddar Cheese
• 1/2 cup Fresh Salsa
• 1/4 cup Tomato Sauce
• Ranch Dressing and additional chopped Cilantro (optional for garnish)

DIRECTIONS

Crumble the Ground Beef into a skillet over medium heat and season with 1/2 of the Salt, 1/2 of the Black Pepper, the Ground Cumin, Smoked Paprika, Chili Powder, and Fresh Cilantro and stir to blend. Cook the seasoned Ground Beef for about 15 minutes stirring occasionally until it is browned and crumbly. Drain the Ground Beef over a bowl and retain the seasoned Fat. In the same skillet, add the Beef Fat and the Red Peppers, the Jalapeno Peppers, Onion and Garlic and season with the remaining Salt and Pepper and the True Lime Seasoning or Lime Zest. Cook the Vegetables for about 5 minutes until they are beginning to soften. Add the Corn Kernels and continue cooking, stirring frequently until the Vegetables are crisp tender. Add the drained Ground Beef back to the skillet and stir it into the Vegetable Mixture until well incorporated. Remove from the heat and set aside to cool.

Preheat the oven to 425 degrees. Place the Pizza Crust on a baking sheet lined with parchment. Mix together the Salsa and Tomato Sauce to make the Pizza Base. Spread the Pizza Base in a thin layer all over he Pizza Crust and top with the shredded Cheddar Cheese. Sprinkle the Beef and Vegetable Mixture all over the Southwest Beef Pizza. Bake for 20 minutes until the Crust is crispy and the Toppings are nicely browned and bubbly. 

Slice the Southwest Beef Pizza into 6-8 slices, garnish with some Ranch Dressing and a sprinkle of chopped Cilantro if desired and serve.

RECIPE

INGREDIENTS

• 1 Pizza Crust
• 2 ounces Cream Cheese softened
• 3 Tablespoons Mayonnaise
• 1 teaspoon minced Fresh Garlic
• 1/2 teaspoon Salt
• Pinch of Black Pepper
• 1 teaspoon chopped Fresh Herbs
• 2 Tablespoons shredded Grand Cru or Gruyere Cheese
• 1/4 cup grated Parmesan Cheese
• 12 ounces quartered Artichoke Hearts
• 1 1/2 cups Baby Spinach Leaves loosely packed
• 8-10 Cherry Tomatoes cut in half
• 1 cup Shredded Mozzarella Cheese

DIRECTIONS

In a bowl, blend together the Cream Cheese, Mayonnaise, Garlic, Salt and Pepper, and the Fresh Herbs until well blended. (this is your Artichoke Dip base) Preheat the Oven to 400 degrees. Place the Pizza Crust on a baking sheet lined with parchment and spread the Artichoke Dip base in a thin even layer al over the Pizza Crust. Top the base with the Spinach, followed by the Shredded Mozzarella, the Artichoke Hearts, and the Cherry Tomatoes. Bake for 20-25 minutes until the crust is crispy and the toppings are nicely browned and bubbly. Slice and Serve.

RECIPE

INGREDIENTS

• 1 Tandoori Flatbread
• 4 Tablespoons Marinara Sauce
• 2 ounces Hard Salami cut into strips
• 2 ounces Pepperoni cut into strips
• 2 Tablespoons chopped Fresh Basil
• 2 Tablespoons chopped Fresh Oregano
• 1 1/2 cups Shredded Mozzarella Cheese
• 1/4 Red or White Onion spiced thin
• 2 Tablespoons Banana Pepper Rings or sliced Pickled Jalapeño Peppers (2 Tablespoons juice reserved)
• 1/2 head of Romaine lettuce sliced into thin ribbons

DIRECTIONS

Preheat the oven to 400 degrees. Place the Tandoori Flatbread on a baking sheet lined with parchment. Spread the aMarinara Sauce all over the Flattered in a thin layer. Top with the slices of Pepperoni and Salami to fully cover. Mix the chopped Basil and Oregano with the Shredded Mozzarella Cheese and sprinkle all over the Flatbread. Top with the Onion slices and Banana Pepper Rings (or Jalapeños). Bake for 20 minutes until the Flatbread crust is crispy and the Toppings are nicely browned and the Cheese is bubbly. Slice the Early Harvest Italian Flatbread into 6 slices. Pour 1-2 Tablespoons of the juice from the Banana Peppers or Pickled Jalapeños over the Romaine Lettuce Ribbons and toss to lightly coat. Plate 1-2 Flatbread slices on a plate, garnish with the dressed Lettuce and serve.

RECIPE

INGREDIENTS

• 1 Pizza Crust (par-baked according to manufacturers directions if necessary)
• 1/2 cup Tomato Sauce
• 1 cup Marinated Grape Tomato halves*
• 2-3 stalks Kale ribs removed and leaves torn into small pieces
• 6 strips Bacon diced, cooked until crispy, and drained on paper towels
• 1 1/2 cups Shredded Mozzarella Cheese
• 2-3 ounces shaved Parmesan Cheese

DIRECTIONS

*To marinate the Grape Tomatoes, Slice them in half end to end and add 1 cup of Tomato halves to a container and add 3 Tablespoons White Balsamic Vinegar, 3 Tablespoons Olive Oil, a sprinkle of Salt and Pepper and 1 teaspoon each of dried Basil and Oregano. Shake to coat and refrigerate overnight.

Preheat the oven to 425 degrees. Lay the Pizza Crust on a baking sheet lined with parchment and shape the edges to form a crust if necessary. Spread the Tomato Sauce in an even layer all over the Pizza Crust. Top with the Shredded Mozzarella followed by the Kale pieces. Place the Grape Tomatoes on top of the Kale including the Marinade to protect the Kale from burning. Finally add the Crispy Bacon Pieces all over the top and finish with the Shaved Parmesan placed in a way that does not completely cover the Pizza Toppings. Bake for 20 minutes until the Crust is crispy and the Cheeses are melted. Slice and Serve.

RECIPE

INGREDIENTS

• 1 Pizza Crust
• 1/4 cup Tomato Sauce
• 1 cup shredded Mozzarella or 4 Cheese Pizza Blend
• 1/2 pint Grape Tomatoes halved
• 1/2 ball Fresh Mozzarella Cheese cut into 3/4 inch cubes
• Salt and Pepper to taste
• 1 teaspoon Olive Oil
• 20 Fresh Basil Leaves sliced into a Chiffonade*

DIRECTIONS

Preheat the Oven to 425 degrees. Place the Pizza Crust on a baking sheet lined with parchment and spread the Tomato Sauce in an even layer all over.Top with the shredded Mozzarella followed by the Grape Tomato halves and the Fresh Mozzarella cubes. Season with Salt and Pepper and drizzle the Olive Oil all over the Classic Caprese Pizza.  Bake for 20 minutes until the crust is crispy and the toppings are bubbly. Sprinkle the Basil Chiffonade all over the Pizza. Slice and Serve. Drizzle with a little Balsamic Glaze and pretty Basil Tops if desired.

     *Basil Chiffonade:

       Stack the Basil Leaves on to of each other then roll them up into a cigar shape. 

       Draw a sharp knife through the rolled up Basil to create nice little Basil Ribbons.

RECIPE

INGREDIENTS

• 1 Artisan Pizza Crust
• 1/2 cup Tomato Sauce
• 2 cups shredded cooked Chicken shredded
• 2 cups shredded Mozzarella or Pizza Blend Cheese
• 1 cup Burrito Blend (from the Chorizo Burrito Dogs)*

     *1 Tablespoon Olive Oil

      1/2 White Onion diced

      1 Green Bell Pepper diced

      1 ear of Corn with the Kernels cut off

      1 cup canned Black Beans rinsed and drained

      2 teaspoons chopped Garlic

      2 Tablespoons Tomato Paste

      1 teaspoon Salt

      1/2 teaspoon Black Pepper

      1 teaspoon Chili Powder

      1 teaspoon Ground Cumin

      1 teaspoon Smoked Paprika

      1 teaspoon True Lime Seasoning

See Chorizo Burrito Dogs Recipe for preparation instructions

• 1 cup shredded Cheddar Cheese

DIRECTIONS

Preheat the oven to 425 degrees. Place the Artisan Pizza Crust on a baking sheet lined with parchment and spread the Tomato Sauce all over in an even layer. Top the Tomato Sauce with the shredded Chicken Meat and the Mozzarella Cheese. Drop the Burrito Blend by rounded Tablespoons all over the top of the Pizza. Top each dollop of Burrito Blend with about 1 Tablespoon of the shredded Cheddar Cheese. Bake the Chicken Cinco De Mayo Pizza for 20 minutes until the crust is crispy and the toppings are nicely browned. Slice and Serve*

     *The Chorizo Burrito Dogs had a Green Chili Ranch Sauce which is a small can of Green Chilis Blended with Ranch Dressing. Drizzle a little of this Sauce (or just Ranch Dressing) over the Pizza and Garnish with some chopped Fresh Cilantro if desired.

RECIPE

FOR THE SHRIMP MEATBALLS

• 1/2 pound raw Shrimp peeled and deveined
• 1/2 small White Onion roughly cut
• 2 thin stalks of Celery roughly cut
• 1 small Carrot roughly cut
• 2 Tablespoons Butter
• 1 teaspoon Salt
• 1/2 teaspoon Black Pepper
• 2 teaspoons dried Oregano
• 2 teaspoons dried Basil
• 1 teaspoon chopped Garlic
• 1 teaspoon Lemon Zest
• 1 Egg beaten
• 1 1/2 Tablespoon Mayonaise
• 1 tablespoon Worcestershire Sauce
• 2/3 cup Panko Bread Crumbs
• 1/4 cup Canola Oil for frying

DIRECTIONS

Add the Celery, Onion, and Carrot to a food processor and chop finely. In a skillet over moderate heat, melt the Butter and add in the finely chopped Mirepoix. Season with the Salt, Pepper, Oregano, Basil and Garlic and cook for 10-15 minutes until the Vegetables are quite soft. Remove from the heat and add the Lemon Zest and stir to combine. Set aside to cool completely. While the Mirepoix is cooking, chop the Shrimp in a food processor 5 or 6 pulses until it is the consistency of ground meat. In a bowl, mix together the beaten Egg, Mayonnaise, and Worcestershire Sauce until wet blended. Add the cooled Mirepoix and the chopped Shrimp and stir to combine. Sprinkle the Shrimp mixture with the Panko Bread Crumbs and stir to incorporate. Set the mixture aside for 5-10 minutes so the Panko can absorb the juices and at this point the Shrimp Meatball mixture should be able to be picked and formed, but still moist.

Heat the Canola Oil in a skillet over medium high heat and using a 2 ounce scoop transfer the mixture to your hand and gently roll into a ball and place in the skillet. 

Hint: If you oil your hands before rolling, this will help the meatballs from getting too sticky.

Fry the meatballs for 6-7 minutes until you see the edges begin to brown. Turn them over and fry an additional 6-8 minutes until the Shrimp Meatballs are firm to the touch and well browned. Transfer to a plate lined with paper towels to cool.

FOR THE FLATBREAD

INGREDINETS

• 1 Tandoori Flatbread
• 3 Tablespoons Cream Cheese softened
• a Splash of Lemon Juice
• Pinch of sliced Scallions or Chives
• 1/4 cup Tomato Sauce
• 1 cup shredded Mozzarella Cheese
• 1/2 cup shredded Parmesan Cheese
• a Chiffonade of Fresh Basil for Garnish if desired

DIRECTIONS

Preheat the oven to 425 degrees. Place a Naan Flatbread on a baking sheet lined with parchment. I a bowl, combine the 3 Tablespoons softened Cream Cheese with a splash of Lemon Juice and a sprinkle of Scallions or Chives and stir. To the Cream Cheese mixture add 1/4 cup of Tomato Sauce and briskly stir to mix well. This is the base for our Flatbread. Spread the Cream Cheese Tomato Base all over the Flatbread in an even layer and top with the shredded Mozzarella Cheese. Place 8-10 of the Shrimp Meatballs evenly over the cheese and gently press them to flatten slightly. Finish with the shredded Parmesan Cheese and bake for 20 minutes until nicely browned and bubbly. Slice,Garnish and Serve.

HAPPY FLATBREAD FRIDAY

RECIPE

INGREDIENTS

• 6 slices Thick Cut Bacon diced
• 1/4 Red Onion diced
• 1/4 cup Tomato Sauce
• 1 cup Shredded Mozzarella or Pizza Cheese Blend
• 2/3 cup crumbled Gorgonzola Cheese
• 1 Naan Tandoori Flatbread

DIRECTIONS

Cook the diced Bacon in a skillet over medium high heat until it is browned and crispy. Remove the cooked Bacon from the pan and transfer to a plate lined with a paper towel to drain. Preheat the oven to 425 degrees. Place the Naan on a baking sheet lined with parchment and spread the Tomato Sauce all over in a thin layer. Sprinkle the shredded Mozzarella Cheese over the Sauce and top with the Bacon, Red Onion and Gorgonzola Cheese. Bake for 20 minutes until the  BACON ONION & BLUE CHEESE FLATBREAD is nicely browned and crispy. Slice and Serve.

RECIPE

INGREDIENTS

• 1 Uncooked Pizza Crust
• 6 ounces cooked Corned Beef sliced into 1/2 inch thick strips
• 1/4 head of Cabbage shredded
• 1 Russet Potato sliced thin
• 2 cups shredded Gruyere’ Cheese
• 10 cloves Roasted Garlic
• 1/4 cup Honey Mustard
• 1/4 cup Olive Oil divided
• Salt and Pepper to taste
• 1 teaspoon Fennel Seed (optional)
• 2 Tablespoons Balsamic Glaze
• 3/4 cup of Corned Beef Cooking Liquid or Chicken Stock

DIRECTIONS

Preheat the oven to 350 degrees. Mash together the Roasted Garlic and Honey Mustard with a fork creating a spreadable paste. Place the Potato slices in a bowl, drizzle with 2 Tablespoons of Olive Oil and season with Salt and Pepper. Toss to coat well and turn the Potatoes on to a Baking Sheet lined with parchment. Bake the Potatoes for 15-20 minutes until they are soft and the edges are crispy. Remove from the oven and set aside. While the Potato slices are baking, heat 2 Tablespoons of Olive Oil in a skillet over medium heat. When the Oil is shimmering, add the shredded Cabbage, season with Salt, Pepper and Fennel Seed (if using) to taste, and saute’ for about 10 minutes, stirring frequently until the Cabbage is slightly softened. Increase the heat to medium high and add the Corned Beef Cooking Liquid or Chicken Stock and cook until the liquid has completely evaporated. Remove from the heat and stir in the Balsamic Glaze.

Increase the oven temperature to 425 degrees. Place the Pizza Dough on a work surface and fold in and crimp the edges all the way around creating a raised crust. Spread the Pizza Crust with the Roasted Garlic and Honey Mustard Paste in a thin layer. Top with 1 1/2 cups of the shredded Gruyere’ followed by the Corned Beef Strips, the Potato Slices and the Sautéed Cabbage. Finish with the remaining Gruyere’ cheese and Bake for 20-25 minutes until the crust is cooked through and the toppings are nicely browned. Slice, drizzle with a little more of the Honey Mustard (if desired) and serve.

RECIPE

INGREDIENTS

• 1/4 cup Roasted Garlic
• 2 teaspoons Roasted Garlic Oil
• A Pinch of Salt and Crushed Red Pepper Flake
• 1 teaspoon chopped Fresh Basil
• 16 Mini Discos (Goya) or Pie Crust cut into 2 inch rounds
• 2 cups shredded Mozzarella Cheese or Pizza Blend
• 2 ounces sliced Pepperoni
• 1/2 cup Banana Pepper Rings
• 1 Roma Tomato diced
• 1 Egg beaten
• 3/4 cup shredded Parmesan Cheese (optional)

DIRECTIONS

On a plate, mash together the Roasted Garlic, Roasted Garlic Oil, Salt, Crushed Red Pepper Flake and Basil into a paste. Preheat the oven to 375 degrees. Place 8 of the Dough Rounds on a work surface and roll out slightly then transfer them to a baking sheet lined with parchment. Spread the Roasted Garlic Paste in the center of each Dough Round. Staying in the center of each round (so that the edges are exposed for pressing on the tops) add about 1 Tablespoon of the shredded Mozzarella Cheese followed by 3 slices of Pepperoni, 2 or 3 Banana Pepper Rings and 3 or 4 of the diced Tomato pieces. Top the Pepperoni and Veggies with another Tablespoon of the shredded Mozzarella Cheese*

*Hint: Filling the Pepperoni Pizza Bites with finely shredded Cheese would make the process easier.

Roll out the remaining Dough rounds slightly and place them on top of each Pizza Bite. Using your thumb or index finger, press the edges of the tops on to the bottoms then pick up the par sealed Pizza Bites and press the edges firmly together. Repeat with all of the Pizza Bites. Using a fork press the edges all the way around to further seal and decorate the edges or using your thumb and fore finger, crimp the edges like a pie crust. Brush each Pizza Bite with the beaten Egg and sprinkle with the shredded Parmesan Cheese if using. Bake for 20 minutes until the dough is nicely browned. Serve with warm Tomato Sauce.

RECIPE

INGREDIENTS

• 1 Naan Tandoori Flatbread
• 3 ounces Lamb cooked rare and cut into 1/2 inch pieces
• 1 Tablespoon Roasted Garlic Oil or Olive Oil
• 1 Shallot sliced thinly
• 2 cloves Fresh Garlic minced
• 1/2 teaspoon Salt
• 1/4 teaspoon Black Pepper
• 1.2 teaspoon dried Oregano
• 2 Tablespoons Tomato Sauce
• 3/4 cup shredded Mozzarella Cheese
• 1 Plum Tomato diced
• 1/2 cup Peperoncini slices
• 2/3 cup Feta Cheese crumbled

DIRECTIONS

In a small skillet over medium heat, saute’ the Shallot slices in the Roasted Garlic or Olive Oil for about 5-7 minutes until they begin to soften. Season with the Salt and Pepper, add the Garlic and cook 1-2 minutes longer until the Garlic is fragrant. Remove from the heat. Preheat the oven to 425 degrees. Place the Flatbread on a baking sheet lined with parchment. Spread the Tomato Sauce evenly over the Flatbread and sprinkle the shredded Mozzarella Cheese all over. Toss the Lamb pieces with the Shallots and Garlic and top the Flatbread with the mixture followed by the Peperoncini rings and diced Tomatoes. Finish with the crumbles Feta Cheese. Bake for 20 minutes until the Flatbread is crisped and the Feta Cheese is lightly browned. Slice and Serve.