CHICKEN BROCCOLI ALFREDO PIZZA

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RECIPE

INGREDIENTS

• 1 Pound of Boneless Skinless Chicken Breasts
• 1 Large bunch of Fresh Broccoli
• 1 22 ounce Pizza Dough Ball
• 1 Tablespoon of All Purpose Flour
• 2 teaspoons of Salt divided
• 1 teaspoons of Black Pepper divided
• 2 Tablespoons of Olive Oil
• 1 cup of Alfredo Sauce**
• 1 cup of finely Shredded Mozzarella Cheese 
• 1 cup of finely Shredded Parmesan Cheese

** HOME MADE ALFREDO SAUCE

• 2 Tablespoons of Butter
• 1-2 Tablespoons of Roasted Garlic Oil
• 1 Tablespoon of Garlic Powder
• 1/2 teaspoon of Salt
• 1/4 teaspoon Black Pepper
• 2 Tablespoons of All Purpose Flour
• 2-3 cups of Half & Half (or Milk)
• 1 cup of finely grated Parmesan Cheese
• 1/2 cup of finely Shredded Parmesan Cheese

DIRECTIONS

To make the Alfredo Sauce, melt the Butter and Roasted Garlic Oil in a sauce pan over medium heat. Season the Butter and Oil with the Salt, Pepper and Garlic Powder and stir until the seasoned Butter and Oil is bubbly. Sprinkle the Butter and Oil with the Flour and stir constantly for about 8-10 minutes until a fairly thick Roux is formed. Add the Half & Half (or Milk) and whisk together for an additional 8-10 minutes until the Sauce has reached the boiling point and has become moderately thick and creamy. Add the grated and shredded  Parmesan Cheeses to the Sauce and continue cooking, stirring constantly for an additional 8-10 minutes until the Cheese is completely melted and the Alfredo Sauce is thickened up to a desired consistency. Remove the Alfredo Sauce from the heat and set aside to cool. Preheat the oven to 350 degrees. In a skillet over medium high heat, add the Olive Oil and when the Oil becomes shimmery, sear the Chicken Breasts for 2-3 minutes per side, then transfer them to a baking dish sprayed with Non Stick Cooking Spray and bake in the preheated oven for 15-20 minutes until an internal temperature of 160 degrees has been reached. When the cooked Chicken is cool enough to handle, cut the Breasts into bite sized pieces. While the Chicken us in the oven, cut the Broccoli into bite sized florets and place them on a microwave safe plate. Drizzle the Broccoli Florets with a couple Tablespoons of Water, cover with a second plate and microwave on high for 3-4 minutes util the Broccoli is bright green and tender. Set the par cooked broccoli aside to cool. Increase the oven temperature to 425 degrees (or the recommended temperature for the Pizza Dough that you are using). Sprinkle the 1 Tablespoon of Flour onto a work  surface, spread it around and shape the Dough into a 16 inch round Pizza Crust. Fold in the edge o the Crust about 1/2 inch all the way around and then using your thumbs and forefingers, crimp the folded edge in 1 inch increments all the way around to form a raised Crust. Place the formed dough onto a Pizza pan lined with parchment paper. Spread the Crust with the Alfredo Sauce staying inside the raised Crust, top the Sauce with the Chicken Pieces and Broccoli Florets. Mix together the Shredded Mozzarella and Parmesan Cheeses until well blended and sprinkle the Cheese over the Chicken pieces, Broccoli Florets and Alfredo Sauce and bake for 20-25 minutes until the Chicken Broccoli Alfredo Pizza is browned and bubbly. Slice, Serve and Enjoy!

RECIPE

INGREDIENTS

• 1 22 ounce Pizza Dough Ball
• 10-12 Crispy Chicken Strips (home made or store bought)
• 4 strips of Thick Cut Bacon cooked
• 1 Tablespoon of All Purpose Flour
• 3/4-1 cup of Tomato Sauce (I used my Roasted Tomato Sauce)
• 2 cups of Shredded Mozzarella Cheese
• 1 1/2 cups of Shredded Cheddar Cheese
• 3/4 cup of Ranch Dressing

DIRECTIONS

Spray your air fryer basket with Non Stick Cooking Spray. Place the Chicken Strips in the basket of the air fryer (or just bake or fry the Strips according to package directions). If using an air fryer, spray the Chicken Strips with some more Non Stick Cooking Spray and air fry at 380 degrees for 10-12 minutes until they are browned and crispy. Set the Crispy Chicken Strips aside and preheat the oven to 425 degrees (or the recommended temperature for the Pizza Dough that you are using). Sprinkle a work surface with the Flour, spread it around and top with the Pizza Dough Ball. Stretch roll and shape the Dough into a 16 inch round Crust. Fold in the edge of the crust 1/2 inch all the way around and then using your thumb and forefingers crimp the rolled edge in 1 inch increments to create a raised edge crust. Place the shaped Pizza Crust onto a 16 inch pizza pan lined with parchment paper and spread the Crust with the Tomato sauce staying inside the raised edge. Top the Tomato Sauce with the Shredded Mozzarella Cheese. Break (or cut up ) the Crispy Chicken Strips into 22-25 pieces and top the Mozzarella Cheese with the the pieces in an evenly distributed layer. Break up the cooked Bacon Strips and spread them evenly around the Chicken Pieces. Finish the Crispy Chicken Bacon Ranch Pizza with the Shredded Cheddar Cheese and bake for 20-25 minutes until the Crust is crisp and the Toppings are browned and bubbly. Garnish the Pizza with a drizzle of the Ranch Dressing, slice the Pizza into 8 wedges, serve and ENJOY!

RECIPE

INGREDIENTS

1 22 ounce Pizza Dough Ball

2 Tablespoons of All Purpose Flour

1 pound of Boneless Skinless Chicken Breasts

Salt and Pepper to taste

1/4 cup of Water

1+ cup of Barbecue Sauce

1 1/4 cup of homemade Kale (or Spinach) Dip

3 cups of Shredded Cheddar Cheese

1 1/2 cups of Crispy French Fried Onions 

FOR THE KALE DIP

2 Tablespoons of Butter

1 bunch of Fresh Kale stems removed

1 Shallot chopped

4 cloves of Fresh Garlic minced

1 teaspoon of Salt

1/2 teaspoon of Black Pepper

2 teaspoons of Lime and Garlic Seasoning 

8 ounces of Cream Cheese softened

2+ Tablespoons of Mayonnaise

2+ Tablespoons of Sour Cream

2 teaspoons of Dijon Mustard

1/4 cup of finely Grated Parmesan Cheese

1/2 cup of Shredded Mozzarella Cheese

DIRECTIONS

Begin by making the Kale Dip. Chop the Kale Leaves into 1/2-1 inch pieces. In a skillet over medium low heat, melt the Butter and when the Butter is melted, add the Chopped Shallot and Garlic and stir to blend. Season with the Salt, Pepper and Lime Garlic Seasoning and cook stirring occasionally for 8-10 minutes until the Shallot and Garlic re well softened. Add in the loosely chopped Kale Leaves and stir to mix with the Shallot, Garlic and Seasonings. Lower the heat to Low and continue to cook for 5-7 minutes until the Kale is wilted. Remove the Vegetables from the heat and set aside to cool. While the Vegetables are cooking, break up the Cream Cheese and add it to a mixing bowl or food processor. Top the Cream Cheese with the Mayonnaise, Sour Cream, Parmesan and Mozzarella Cheeses and blend together with an immersion blender or puree in a food processor until smooth and creamy. This is the Kale Dip Base. When the cooked Veggies are cooled down stir them into the Kale Base util well blended. Preheat the oven to 350 degrees and place the Chicken Thighs in a baking dish. Season the Chicken with Salt and Pepper and add the Water. Cover the Baking Dish with an oven proof cover or a sheet of aluminum foil and bake for 30-45 minutes until an internal temperature of 165 is reached. When the Chicken Thighs are cool enough to handle, drain the liquid out of the baking dish and pull the Chicken using your hands or 2 forks until it is nicely shredded. Add in the Barbecue Sauce and mix well with the Pulled Chicken. Increase the oven temperature to 425 degrees (to the recommended temperature for the Dough you are using). Sprinkle the Four on a work surface and place the Pizza Dough Ball on top of the Flour coating both sides. Roll and Shape the Pizza Dough into a 13 X 9 inch rectangle and transfer the shaped crust to a sheet pan lined with parchment paper. Continue stretching out the Dough to fit in the pan and then roll the edge in about 1/2 inch all the way around. Crimp the rolled edge of the Pizza Dough using your thumb and forefingers in 1 inch increments to create a raised Crust. Spread the Kale Dip in a thin layer all over the Crust staying inside the raised edge. Top the Kale Dip with the Barbecue Chicken in an even layer. Sprinkle the Chicken with the Shredded Cheddar Cheese followed by the Crispy French Fried Onions and Bake 20-30 minutes until the Crust is fully cooked and the Toppings are lightly Browned and Bubbly! Slice the Kale Dip Barbecue Chicken Pizza into 12 slices, serve and enjoy!

RECIPE

INGREDIENTS

• 1 pound of Thick Cut Sirloin Steak sliced into 1/4 inch thick strips
• 2 cups of Corny Queso**
• 1 16 inch Grilled Artisan Flatbread Crust
• 1 1/2 cups of Shredded Cheddar Cheese
• 2 Tablespoons of Sour Cream (optional)
• 1 Tablespoon of Chopped Fresh Cilantro (optional)

**INGREDIENTS FOR THE CORNY QUESO

• 2 Ears Fresh Corn, kernels cut off the cobs
• 1 cup of Fresh Medium Salsa
• 1/2 of a 13 ounce of Black Beans rinsed and drained
• 1 1/2 cups melted American Cheese 

DIRECTIONS

Spray a skillet over medium heat with Non Stick Cooking Spray. Add the Sirloin Steak Strips and season with Salt and pepper to taste. Sear the Steak Strips for 1-2 minutes per side, remove from the heat and set aside. Preheat the oven to 425 degrees (or the recommended temperature for the Crust that you are using). Place the Flatbread Crust on a pizza pan lined with parchment and spread the Corny Queso all over in an even layer leaving about 1/2 inch of the Flatbread edge so the Queso will not run off the Crust. Top the Queso with the Seared Steak Strips in a circular pattern from the edge to the center. If there is any of the Queso left over, place dollops of the remaining Queso on top of the Strips. Finish the Steak and Corny Queso Flatbread 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 Flatbread into 6-8 slices and top with dollops of the Sour Cream and a sprinkle of the Chopped Fresh Cilantro (if using) and serve.

RECIPE

INGREDIENTS

• 1 package of Jus Rol Fresh Market Pizza Dough
• 1 pound of Fresh Mushrooms roughly chopped
• 1/2 Red Onion diced
• 6 Roma Tomatoes thinly sliced 
• 10 Baby Collard Green Leaves stems removed
• 2 bunches of Fresh Parsley chopped
• 3 Tablespoons of Roasted Garlic Oil (or Olive Oil)
• 1 teaspoon of Salt
• 1/2 teaspoon of Black Pepper
• 1 teaspoon of Dried Thyme
• 1 teaspoon Dried Tarragon
• 2-3 cloves of Fresh Garlic minced
• 2 cups Shredded Mozzarella Cheese
• 3 Tablespoons of Soft Garlic and Herb Cheese (like Alouette) 

DIRECTIONS

In a skillet over medium heat, add the Roasted Garlic Oil (or Olive Oil) and when the Oil is shimmery, add the Chopped Mushrooms and Diced Onions and stir to blend. Season the Mushrooms and Onions with the Salt, Pepper, Thyme and Tarragon and cook, stirring frequently for 5-7 minutes until the Vegetables begin to soften. Add the Minced Garlic and continue cooking and stirring for about 1 minute until the Garlic is fragrant. While the Vegetables are cooking, stack and roll the Collard Green Leaves up like a cigar and slice the roll into thinly sliced Collard Green strips (Chiffonade) and set aside. Add the Tomatoes to the skillet and cook for about 5-7 minutes stirring frequently until they are well softened. Add the Collard Green Chiffonade to the softened Vegetable mixture and cook until the Collard Greens are wilted down. Remove the Vegetable Mixture from the heat and set the Fresh Vegetable Pizza Sauce aside to cool. Preheat the oven to 425 degrees (or the recommended temperature for the Pizza Crust that you are using). On a baking sheet lined with parchment (the Pizza Dough that I used is already rolled up with parchment paper) roll out the Pizza Dough to form a 12 inch Round Crust. Spread the Fresh Vegetable Pizza Sauce all over the Crust spreading out to the edge. Top the Vegetable Sauce with the Shredded Mozzarella Cheese. Finish the Fresh Vegetable Pizza with dollops of the Soft Garlic and Herb Cheese (not too close to the edge so it won’t melt and run off the Pizza), and bake for 20-25 minutes until the Crust is crispy and the Toppings are browned and bubbly. Slice the Creamy Fresh Veggie Pizza into 8 wedges, Garnish with the Chopped Fresh Parsley, serve and enjoy!

RECIPE

INGREDIENTS

• 2 Pounds of Bell Peppers seeded and roughly diced
• 1 large Red Onion roughly diced
• 3 Tablespoons of Roasted Garlic Oil (or Olive Oil)
• 1 teaspoon Salt
• 1/2 teaspoon Black Pepper
• 4 Medium Sized Pita Pockets
• 1+ cup of Tomato Sauce (I used my Roasted Tomato Sauce**)
• 4 cups of Shredded Mozzarella Cheese
• 1 1/2 cups of Shaved Italian 4 Cheese Blend (or Shaved Parmesan Cheese)
• Balsamic Glaze for garnish (optional)

DIRECTIONS

In a skillet over medium heat, add the Roasted Garlic Oil. When the Oil gets shimmery, add the diced Peppers and Onions and stir to combine. Season the Peppers and Onions with the Salt and Pepper and cook, stirring frequently for 8-10 minutes until the Onions are translucent and the Peppers are nicely softened. Remove the Peppers and Onions from the heat and set aside to cool. Lay out the Pita Pockets on 2 sheet pans lined with parchment and preheat the oven to 400 degrees. Spread about 1/4 cup of the Tomato Sauce on each Pita Pocket all the way out to the edge. Top the Sauce with 1 cup of the Shredded Mozzarella on each Pita Pocket. Place 3/4 to 1 cup of the cooked Peppers and Onions on top of each Pita Pocket in an even layer. Finish the Pepper and Onion Pita Flatbreads with about 3 ounces of the Shaved Italian Cheese. Place in the oven and bake for 15-20 minutes until the Pita Pockets are crispy and the Toppings are browned and bubbly. Slice the Pita Flatbreads into 6 pieces, place a serving on a plate, drizzle with some Balsamic Glaze, serve and enjoy! 

** INGREDIENTS FOR ROASTED TOMATO SAUCE

• 15 Roma Tomatoes (about 2 pounds)
• 1 Large Carrot peeled and cut into 3/4 inch pieces
• 6 Cloves of Fresh Garlic
• 1/2 Large Sweet Onion (or Yellow Onion) cut into 3/4 inch pieces
• 2 teaspoons Salt
• 1 teaspoon Black Pepper
• 1/4 cup Roasted Garlic Oil (or Olive Oil)
• A sprinkle of additional Salt and Pepper to re-season if necessary
• 1 teaspoon of Granulated Sugar
• 1 Tablespoons of Tomato Paste
• 1/4 cup of Chopped Fresh Basil

DIRECTIONS

Preheat the oven to 350 degrees. Rinse and dry the Tomatoes and place on a cutting board. Slice the Tomatoes lengthwise and place them skin side up on a baking sheet lined with parchment. Add the Carrot pieces, the Onion pieces and the Garlic Cloves to the sheet pan with the Tomatoes in a single layer as possible. Season the Vegetables with the Salt and Pepper and drizzle them with the Roasted Garlic Oil. Roast the Vegetables for about 30 minutes until they are cooked through and soft and the Tomato skins are slightly browned and separated from the Tomato pulp and seeds. Cool down the Vegetables and remove the skins from the Tomatoes when they are cool enough to handle. Roasted Tomato skins will pull right off so you can use your fingers or tongs. Add the Roasted Vegetables to an immersion blender container and sprinkle with additional Salt and Pepper to Taste. Add the Sugar, Tomato Paste, and Fresh Basil and blend the Sauce until it is very smooth. If you do not have an immersion blender, you can Puree’ the Roasted Vegetables in a food processor or blender to Create the Sauce.

RECIPE

INGREDIENTS

• 1 22 ounce Pizza Dough Ball
• 1 Tablespoon All Purpose Flour
• 1 pound of bulk Sweet Italian Sausage
• 1/2 Vidalia Onion sliced
• 1 Red Bell Pepper seeded and sliced
• 1 Green Bell Pepper seeded and sliced
• 1 teaspoon Salt
• 1/2 teaspoon Black Pepper
• 1/2 teaspoon Garlic Powder
• 2 Tablespoons Bacon Fat
• 1 Tablespoon Olive Oil
• 3/4 cup Tomato Sauce
• 3+ cups Shredded Mozzarella Cheese
• 6 Fresh Basil Leaves (optional)

DIRECTIONS

In a skillet over medium heat, melt the Bacon Fat. Break up the Sweet Italian Sausage Meat into  the skillet and cook for 10-15 minutes chopping up the Sausage Meat until it is no longer pink and nicely crumbled. Remove the cooked crumbled Sausage from the skillet, transfer it to a plate and set aside. Keep the skillet on the heat and add the Olive Oil and when the Oil is heated, add the sliced Onions and Peppers and stir to blend. Season the Vegetables with the Salt, Pepper and Garlic Powder and cook, stirring frequently for about 10-15 minutes until the Vegetables are softened and slightly browned. Remove the Peppers and Onions from the heat and set aside as well. Preheat the oven to 425 degrees to the recommended temperature for the Pizza Dough that you are using. Spread the Flour onto a work surface and top with the Pizza Dough. Shape the Dough into the shape of the Pizza Pan that you are using, roll up the edges of the Dough all the way around to create a raised crust. Using a fork, perforate the dough all over staying inside the raised crust. Top the Pizza Crust with the Tomato Sauce and spread it evenly all over the Dough also staying inside the raised edge, Top the Tomato Sauce with the Shredded Mozzarella Cheese in an even layer and top the Cheese with the Sausage, Peppers and Onions. Finish the Sausage Pepper and Onion Pizza with an additional 1/2 to 3/4 cup of Shredded Mozzarella and bake for 20-25 minutes until the Crust is crispy and the toppings are lightly browned and bubbly. Chop or make a Chiffonade with the Fresh Basil Leaves  (if you are using) and sprinkle them all over the cooked Pizza, slice and serve.

RECIPE

INGREDIENTS

• 1 pound of Jumbo Shrimp (16-20) peeled, deveined and tails removed
• 1/4 of a medium Red Onion sliced
• 1 teaspoon Salt
• 1/2 teaspoon Black Pepper
• 1 bunch Fresh Basil Leaves
• 3 cloves Fresh Garlic finely chopped
• 1/2 cup Olive Oil
• Juice of 1/2 of a large Lemon
• 1 Artisan Flatbread Pizza Crust
• 2-3 Tablespoons of Basil Pesto** (home made or store bought)
• 3 cups of Shredded Mozzarella Cheese
• 2 cups Shaved 4 Cheese Italian Blend or Parmesan Cheese

DIRECTIONS

Place the Shrimp in a bowl. Cut the Red Onion slices into quarters to create 1 1/2 inch Onion Strips.  Stack the Fresh Basil Leaves from largest to smallest and then roll the stacked Basil Leaves into a tight roll. Using a sharp knife, slice the rolled Basil into thin strips to create a Basil Chiffonade. Add the Onion Strips and the Basil Chiffonade to the bowl with the Shrimp. season with the Salt and Pepper and toss the bowl Ingredients to blend. Place the finely chopped Garlic in a jar and add the Olive Oil and the Lemon Juice and shake to  mix very well. This mixture is our Shrimp Marinade. Pour the Marinade over the Shrimp, Onions and Basil in the bowl and toss to coat. Set the Marinated Shrimp and Veggies aside in the refrigerator to marinate for about 30 minutes. Preheat the oven to 425 degrees. Place the Flatbread Crust on a Pizza Pan and par bake the Crust for about 5-7 minutes. This will help crisp up the Crust without over cooking the Shrimp. Spread the Pesto all over the Flatbread Crust in a thin layer all the way out to the edges. Top the Pesto with the Shredded Mozzarella Cheese and then arrange the Marinated Shrimp over the top of the Cheese. Using tongs or your hands, remove the remaining Onions and Basil from the Marinade and place on top of the Shrimp and the Flatbread. Top the Shrimp Pesto Flatbread with the Shaved Four Cheese Italian Blend or Parmesan Cheese and drizzle with about 2 Tablespoons of the Marinade. Bake the Flatbread for 15 to 20 minutes until the Shrimp is pink and curled up and the Cheeses are Melted and Bubbly. Slice, Serve and Enjoy!

**HOME MADE BASIL PESTO

½ cup toasted pine nuts

2 tablespoons fresh lemon juice

1 small garlic clove

¼ teaspoon sea salt

freshly ground black pepper

2 cups basil leaves

¼ cup extra-virgin olive oil, plus more for a smoother pesto

¼ cup freshly grated Parmesan cheese, optional

Instructions: In a food processor, combine the pine nuts, lemon juice, garlic, salt, and pepper and pulse until well chopped.
Add the basil and pulse until combined. With the food processor running, drizzle in the olive oil and process until combined. Add the Parmesan cheese, and process to fully incorporate into the Pesto For a smoother pesto, add more olive oil.