Tasty Tuesday: More Gourmet Pizzas

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Garlic Chicken Pizza

This first pizza is probably my all-time favorite gourmet pizza. No matter how often I eat it, I mentally give it my vote for best pizza ever.

This one is garlicky enough to give you your own special aura for days.

Ingredients:

  • sourdough pizza crust
  • 3 chicken breasts, sauteed in olive oil and diced
  • 1/3 c. minced garlic
  • 1  c. ranch dressing
  • 1 bunch green onions, chopped
  • 4 roma tomatoes, diced finely
  • mozzarella cheese

While the dough is rising, saute’ 3 chicken breasts. Remove those from the pan and dice up into 1/2 inch cubes and set aside.

In that same pan, pour a tablespoon of olive oil and add 1/3 c. finely minced garlic. (I buy minced garlic from Sams club for about $3 for 48 ounces.) Saute’ the garlic and olive oil until the garlic is brown and carmelizing. Be careful not to burn it.

Remove the skillet from the heat and stir in a cup of ranch dressing (I buy that by the gallon from Sams Club as well). Stir to mix into a smooth, golden garlicky mixture.

Chop the scallions (green onions) finely, including the green tops.

Chop 3-4 roma tomatoes very finely. (It’s important to use romas because other tomatoes have too much water in them and will make the pizza soggy.)

Now it’s time to assemble the pizzas.

Divide the dough in half and spread, stretch, spin, pull the dough out to covere two 16″ pizza stones or 3 smaller pans. (Be sure to spray Pam nonstick spray on the pans or stones.)

Spread 1/2 of the garlic ranch dressing mix onto each unbaked crust. Evenly distribute 1/2 of the chicken and 1/2 of the scallions onto each pizza. Layer cheese over both. Last, sprinkle 1/2 of the chopped tomatoes on the top of the pizzas.

Bake at 400 degrees for 18-20 minutes. Switch the top pizza to the bottom and the bottom pizza to the top about halfway through baking.  (Oh, by the way, did I mention that you should be preheating the oven?)

Pizza is done when the cheese is melted and bubbly, the edges are golden brown, and the bottom is slightly crisp. If the bottom is still soggy, let it bake a little longer.

Prepare to have waves of garlic emanate from your body for about 24 hours.

Green Chile chicken pizza

This is another favorite around here. We love the flavors of chiles and Mexican food. This pizza gives us some of those yummy tastes.

Ingredients:

  • Sourdough crust
  • 3 chicken breasts
  • chile lime cilantro sauce*
  • 3-4 roma tomatoes, diced finely
  • 1/2 bunch cilantro, chopped

Here’s how:

Make some sourdough crust.

Saute’ 3 chicken breasts. Remove those from the pan and dice up into 1/2 inch cubes and set aside.

*Sauce: first, grill 4 anaheim peppers and 4 jalapeno peppers until dark brown and completely cooked. Remove stems. If you like sauce with a kick, leave the seeds and pith in the peppers. If you want a milder sauce, remove the seeds and possibly substitute more anaheim peppers for a few of the jalapenos.

In a food processor, whirl together the

  • grilled peppers
  • 1/3 c. lime juice
  • 1/2 washed bunch of cilantro
  • 1/2 c. ranch dressing
  • 1/4 t. salt

Chop 3-4 roma tomatoes very finely. (It’s important to use romas because other tomatoes have too much water in them and will make the pizza soggy.)

Chop the remaining 1/2 bunch of cilantro.

Now it’s time to assemble the pizzas.

Divide the dough in half and spread, stretch, spin, pull the dough out to covere two 16″ pizza stones or 3 smaller pans. (Be sure to spray Pam nonstick spray on the pans or stones.)

Spread 1/2 of the chile/ranch sauce onto each unbaked crust. Evenly distribute 1/2 of the chicken and 1/2 of the cilantro onto each pizza. Layer cheese over both. Last, sprinkle 1/2 of the chopped tomatoes on the top of the pizzas.

Bake at 400 degrees for 18-20 minutes. Switch the top pizza to the bottom and the bottom pizza to the top about halfway through baking. (Oh, by the way, did I mention that you should be preheating the oven?)

Pizza is done when the cheese is melted and bubbly, the edges are golden brown, and the bottom is slightly crisp. If the bottom is still soggy, let it bake a little longer.

This pizza can be pretty spicy, but you can control HOW spicy with which and how many peppers use use in the sauce. Anaheim peppers are great and Poblano peppers also work deliciously. In a pinch, yellow peppers will work. The very hottest option is to use habanero peppers. THOSE pack a real punch. Jalapenos definitely add heat as well. Play around with the different peppers to find the flavor you like best.

pizza.jpg

Crab Asiago Pizza

This pizza is my new favorite. It started out as a pizza that was using up leftovers in my fridge and has evolved into something spectacular and gourmet. The strong, unique flavors also make it a perfect pizza for micro-pieces on the appetizer table.

crab-pizza

Crab Asiago Pizza

  • sourdough crust
  • 1/2 c. garlic hummus
  • 1/4 c. Ranch dressing
  • 1 c. coarsely chopped crab meat
  • 2/3 c. chopped green onions
  • 1/3 c. toasted pine nuts
  • 1 c. grated mozzarella cheese
  • 2-3 ounces finely grated asiago cheese
  • 3/4 c. diced fresh tomatoes (optional)

Stretch sourdough out over pizza stone. Mix garlic hummus and ranch dressing and spread over the crust. Evenly distribute the toasted pine nuts, chopped crab, and green onions over the pizza. Put a very thin layer of mozzarella and then another very thin layer of grated asiago cheese over everything.

Bake at 450 degrees for approx. 17 minutes. The cheese should be bubbly and browning and the bottom crust should be getting browned and crusty when you take the pizza out of the oven. Top with chopped tomatoes.

These flavors really pop, so cut this pizza into very small squares (about 1.5 inches x 1.5 inches) and serve at the appetizer table. This is a great hors d’oevres to serve at a party.

My vegetarian friends can just omit the crab in this recipe and enjoy all the other flavors. It’ll still be amazing!

baked-crab-pizza1

Barb

Find more of my recipes at My Sister’s Kitchen

This post was included in Tasty Tuesday at Balancing Beauty and Bedlam!  Head over there to find more Tasty Tuesday.

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About Barb


Mom of 4 boys ranging in age from 18-24, Barb cooks and writes her way through life as she explores what comes next in the life of a mom. Visit her at My Sister's Kitchen at http://mysisterskitchenonline.com. You can also find Barb on Facebook at http://facebook.com/sisterskitchen/ or follow her on Twitter https://twitter.com/sisters_kitchen


Comments

  1. will have to come over and make the crab pizza with you! I know Judd will think it’s “way out there,” but I can just taste the brilliance now!

  2. These look ALL look terrific ~ now to pick which one I want to make first 🙂 Thanks for sharing the recipes!

  3. The green chile chicken pizza sounds especially good! Thanks!

  4. Believe it or not, I’ve never tried chicken on my pizza, but your Chicken Garlic Pizza sounds so good. I’m copying the recipe and will have to try it.

  5. Pizza always spells yum around here. We also love Asiago cheese!

  6. I will have to try the garlic chicken pizza. My kids love ranch dressing!

  7. Wow! I can’t WAIT to try the chicken garlic pizza! It sounds wonderful! I’ll put up with the garlic perfume any day!

    My cousin took a 2 week course in Texas on pizza making . . he gave me permission to print one of his recipes that you might be interested in. It is our favorite crust/sauce at our house. Enjoy… You’ve got a nice blog here… I’ll be back!
    Carrie

    http://www.primeonadime.com/2009/04/pizza.html

  8. We make vegetarian pizza every Friday and I use my bread machine to make the dough. I put the ingredients in first thing in the morning and when I get home in the afternoon, I have more dough then I can use.

  9. These look amazing. I have a simple crust recipe already and froze a bunch of crusts. Will try these soon. I thought you might want to share something tasty with my readers. I am doing a new linky, Friday Feasts, on Momtrends. Here is the link to add your recipe:

    http://momtrends.blogspot.com/2009/05/friday-feasts_22.html