Bistro Pizza

BISTRO BLUE PIZZA
Yields 8 slices
1 Mama Mary’s 12 inch Gourmet Pizza Crust
Olive oil to mist the crust
¾- 1 cup Blue Cheese salad dressing
1 pound Brie Cheese with Mushrooms, chilled
8 ounces thinly sliced Honey-Baked Deli Ham
12 ounces pre-grilled chicken breast strips
1 cup well drained crushed pineapple
1 1/2 cups shredded Smoke Provolone Cheese
1 cup pine nuts
1 1/2 cups fresh tomatoes, seeded and diced
Preheat oven to 450 F.
Line a vented pizza pan or large baking sheet with parchment baking paper that has been trimmed so edges will not hang over the pan or touch the oven wall. Place pizza crust on the parchment-lined pan. Generously mist the crust and the rim with olive oi
l.
Spoon Blue Cheese dressing over the bottom inside of the crust, cover the crust completely
. Remove the rind from the Brie Cheese before slicing into thin slices. Use enough slices to generously cover the entire bottom of the pizza. Arrange ham, chicken, and pineapple over the Brie Cheese, top with shredded smoked cheese. Sprinkle the pine
nuts over top.
Reduce over temperature to 425 F. Keeping pizza on the pan bake for 12 minutes. To crisp the crust, remove from the parchment-lined pan and place crust directly on the oven rack for 3 additional minutes.
Remove pizza from the oven, cover with diced tomatoes. Cool for 5 minutes before cutting into slices.

Chk/Mole Pizza:

MOLE CHICKEN & POBLANO PEPPER PIZZA
Yields 8 slices
1 Mama Mary’s 12 inch Thin and Crispy Gourmet Pizza Crust
Olive oil to mist the crust
2 cups cooked chicken, shredded
1 Poblano pepper, diced
1/4 cup red onion, chopped
2 plum tomatoes, peeled and thinly sliced
1 1/2 cups Colby and Monterey Jack Cheese, shredded
Mole Sauce:
1/4 cup barbecue sauce
2 1/2 teaspoons creamy peanut butter
¾ teaspoon chili powder
2 small garlic cloves, pressed
¾ teaspoon fresh lime juice
1/2 ounce Semi-Sweet Bakers Chocolate, melted
Preheat oven to 450 F.
Line a vented pizza pan with parchment baking paper that has been trimmed so edges will not hang over the pan or touch the oven wall, place crust on the pan. Mist the crust with olive oil, set aside.
Prepare the Mole Sauce. Combine all the ingredients in a small microwaveable mixing bowl. Microwave until ingredients are melted and the sauce is smooth, stir well to combine. Spread Mole Sauce over the pizza crust to within 1/2 inch of the edge.
Layer the remaining ingredients over the crust: shredded chicken, diced pepper, chopped onion, tomato slices ending with cheese.
Reduce oven temperature to 425 F.
Keeping pizza on the pan bake for 10 minutes. Remove pizza from the parchment-lined pan and place directly on the oven rack for 1-2 minutes.

Chk Pesto/Club Pizza:

CHICKEN PESTO CLUB PIZZA
Yields 8 slices
1 Mama Mary’s 12 inch Gourmet Pizza Crust
Olive oil to mist the crust and rim
1 tablespoon sesame seeds
1/2 cup prepared pesto
1/2 cup mayonnaise
1 tablespoon Dijon mustard
2 Roma tomatoes, peeled and sliced
1 1/2 cups cooked chicken, shredded
8 slices bacon, cooked, drained and crumbled
1 cup Mozzarella Cheese, shredded
¾ cup Parmesan Cheese, shredded
10 basil leaves, rolled and thinly sliced
2 tablespoons pine nuts, toasted
Preheat oven to 450F.
Line a vented pizza pan with parchment baking paper that has been trimmed so edges will not hang over the pan or touch the oven wall. Mist the crust and the rim with olive oil, sprinkle with sesame seeds.
Combine pesto, mayonnaise and Dijon mustard, mix very well. Spread over the pizza crust. Top with tomatoes, chicken, bacon and cheeses.
Reduce oven temperature to 425 F.
Keeping pizza on the pan bake for 10 minutes. To crisp the crust remove from the parchment-lined pan and place directly on the oven rack for 3 additional minutes.
Remove from oven. Top pizza with basil leaves and pine nuts.

Southern Chicken Pizza:

PLANTATION CHICKEN PIZZA
Yields 8 slices
1 12 inch Mama Mary’s Gourmet Pizza Crust
Butter flavor No Stick Cooking Spray
1 _ teaspoon fresh thyme leaves, chopped
6 ounces Cream Cheese, softened
3 tablespoon unsalted butter, softened and divided
2 tablespoon light brown sugar
1/3 cup chopped pecans
_ pound Andouille Sausage, finely chopped
2 large skinless, boneless chicken breasts, poached, shredded, seasoned with salt and freshly ground pepper to taste
4 large slices of peeled sweet onion, sliced paper thin, separated into rings
_ cup Monterey Jack Cheese with Jalapeños, shredded
1 _ cups Mozzarella Cheese, shredded
1-2 tablespoons flat leave parsley leaves, slivered for garnish
Preheat oven to 450 F.
Line a vented pizza pan or large baking sheet with parchment baking paper that has been trimmed so edges will not hang over the pan or touch the oven wall. Place pizza crust on the parchment-lined pan. Only mist the rim of the crust with olive oil. Even
ly sprinkle chopped thyme leaves over the crust, but not the rim; set aside.
In a medium bowl using a hand held electric mixer, beat cream cheese, 2 tablespoons butter and brown sugar until smooth. Spread mixture evenly over the crust, sprinkle with chopped pecans.
Heat remaining 1 tablespoon butter in a small non-stick skillet over medium heat until butter melts. Sauté sausage until crisp, drain on paper towels, and sprinkle evenly over the cream cheese mixture. Evenly distribute chicken over the top, scatter wit
h onion rings. Sprinkle with Monterey Jack Cheese and top with Mozzarella Cheese.
Reduce oven temperature to 425 F. Keeping pizza on the pan bake for 10 minutes. To crisp the crust remove from the parchment-lined pan and place directly on the oven rack for 3 additional minutes.
Remove from oven, sprinkle with parsley leave, to taste.
Cool for 5 minutes before slicing.

Garlic chicken pizza:

Ingredients:
pizza dough of choice
2 boneless, skinless chicken breasts, chopped into bite-size pieces
1 teaspoon crushed red pepper flakes (or less, depending on taste)
1/4 cup low-sodium soy sauce
2 1/2 tablespoons honey
3/4 cup rice wine vinegar
6 cloves garlic, minced
1 cup shredded Gruyere cheese
1/2 cup shredded Mozzarella cheese
drizzle of olive oil
2 tablespoons sesame seeds, toasted
2 tablespoons green onions

Directions:
-Preheat oven to 450°.
-Combine the garlic, red pepper flakes, soy sauce, honey and vinegar in a small bowl and set aside.
-Saute chicken until cooked through. Remove from skillet and set aside.
-Add the garlic mixture to the pan and cook over medium-low heat until reduced to the consistency of syrup, about 10 minutes.
-Return chicken to skillet and coat with garlic glaze.
-Lightly brush pizza dough with olive oil. Top with chicken and cheeses. Sprinkle green onions over pizza and bake for 10-12 minutes.

Source: Adapted from Food o'del Mundo

Broccoli Rabe and Sausage Pizza:

large bundle broccoli rabe, trimmed, washed and coarsely chopped
1 loaf ciabatta bread, cut horizontaly
A few splashes of EVOO, divided
3/4 lb of ground spicy italian sausage ( Breakfast)
4 garlic cloves, minced
1/4 to 1/2 teaspoon crushed red pepper flakes
S&P to taste
pinch nutmeg
1 cup ricotta cheese
1/3 cup milk
2 tablespoons fresh thyme, chopped
about 1 1/2 cups, shredded provolone cheese

Preheat broiler with a rack placed in the upper third of the oven.

In a large saucepan of boiling salted water, add broccoli rabe and cook for 3 minutes. Remove from the heat and drain well, pressing out any excess liquid.

Place each section of bread, cut side up, onto a cooking rack, then place rack onto a large baking sheet. Place sheet into the oven and broil until the bread is lightly toasted, about 2 to 3 minutes. Remove from the oven and set aside.

Saute sausage in some EVOO. Transfer the sausage meat to paper towel-lined plate and let cool slightly. Add two more teaspoons oil into the skillet - reduce heat to medium and add garlic.

Cook, stirring, until fragrant, about 1 minute. Stir in crushed red pepper and broccoli rabe - cook until heated through, about 1 to 2 minutes. Season with salt, fresh ground black pepper and nutmeg - remove from the heat.

In a medium bowl, whisk together ricotta, milk, thyme and remaining 2 teaspoons oil - season lightly with salt and fresh ground black pepper. Evenly divide and spread mixture over the portions of toasted ciabatta.

Top each evenly with the broccoli rabe mixture, then with the sausage and cheese. Place back under the broil and heat until the cheese melts and begins to brown, about 3 to 4 minutes. Remove and let cool slightly before serving.

Cilantro Pesto Chicken Pizza:

Cilantro Pesto:




2 c. Cilantro


Evoo


handfull of pine nut's( I didn't have any, so I used walnut's)


2 clove's minced garlic


1 jalapeno peper, chopped, seeded( Ilike it spicy.. so I used 3)


1 TBSP Lime Juice( I used most of a whole lime)


Salt& Pepper to taste




Pizza crust, I used Boboli




Pizza topping's:




1 lb. boneless, skinless, chicken, shredded


1 TBSP Taco seasonong


Evoo, for cooking the Chicken


1 1/2 c. of Mont jack cheese




Cook chicken, sprinkle w/ taco sesoning Combine all of the ingridient's for pest in food processer.


Spread pizza crust w/ pesto, then cheese, and chicken. Bake 350 for 10- 15

Garlic, Chicken Pizza:

2 chicken breast's


salt and pepper


2 tsp. olive oil


2 tbsp. butter


1 jar of artichoke heart's ( optional)



2 cloves garlic, minced


2 tbsp. green onion, chopped


½ tsp. dried basil


2 roma tomatoes, sliced


¼ c. chopped fresh cilantro


½ c. ricotta cheese


¼ c. Parmesan cheese


pizza crust






Season chicken breast on both sides with salt and pepper. Heat olive oil in a skillet and cook chicken breast until browned on both sides. Cut into chunks and finish cooking until cooked through. In a small saucepan, melt butter with garlic, onion and basil.

Pour into a chilled dish to cool and refrigerate until set. Preheat oven to 350°. Spread herb butter over crust. Arrange chicken on top, then dot with ricotta. Top with tomato slices, cilantro, and Parmesan. Bake 15-20 minutes