BLT Naan Flatbread Pizza

If you're a lover of BLT Sandwiches, this is a recipe that you're going to want to try. The ingredient list is a short one and making these little pizzas is a breeze. Bacon, lettuce, tomato, cheese, green onion and mayonnaise meet up atop pillow-y, soft naan flatbread. I utilize naan bread to make a variety of pizzas. {My favorite is my Cheesy BBQ Flatbread with Grilled Vegetables.} Using naan as a starting point for a quick, easy dinner is a no-brainer. It can easily be found in the bakery section of most grocery stores these days {I like these} or you can search online for recipes to make your own at home {something I plan to try very soon}.

Our eighteen-year old daughter works at a pizza restaurant that serves an amazing BLT Pizza. I based the development of this recipe upon their concept. But, since we love naan for pizza, I decided to swap it in to take the place of traditional dough. Worked like a charm.

The pizza is assembled by melting a little shredded cheese on top of the naan, then piling on cooked bacon and the vegetables. Drizzle on some mayo before service for the perfect dinner, lunch or snack.

Yields 2 servings.

Taco Pan Pizza

This is such a fun, kid-friendly recipe. What's great about a recipe like this one is that you can adapt it to your family's liking. You're free to use whatever taco-style toppings you prefer.

I buy fresh pizza dough from a local grocery store, but I've, also, purchased balls of dough in the frozen section near the frozen bread dough and rolls. Many mom-and-pop pizza joints will sell you a ball or two of their dough for a couple of bucks each if you ask, too. Of course, if you have a pizza dough recipe that you like to make from-scratch (and you have the time), knock yourself out. (I, personally, don't care for the refrigerated pizza dough that comes in a tube, but that could be used if you like it.)

"Chicken Cordon Bleu" Puff Pastry Pizza

 

A quickie post for a quickie recipe today.

 

There's nothing better than dinner with few ingredients and quick prep time.  This little number has just five ingredients.  We did whip up a little honey Dijon dipping (or drizzling) sauce, but doing so is completely optional.

My husband had a day off yesterday - unusual for a Friday.  So, while the kids were at school, we headed out in the morning to run errands and do some grocery shopping (yes, he was thrilled).  Then, we had a free afternoon.  He spent it taking a long nap while I worked on the blog.  (Exciting, huh?)

This was our dinner at day's end.  Puff pastry sheets (found in your supermarket's freezer section) can be used for so many things.  I use them make fruit "tarts," but they work well for savory meals, too.  I combined my love of chicken cordon bleu with my adoration of puff pastry.  It was a splendid dinner and worked perfectly with a side salad for a complete meal.

This could, also, be cut into smaller pieces and served as a party appetizer.

Yields 9 squares.

Olive Oil Fried Pizza Dough - Spinach and Pesto Style

 

My absolute favorite pizza can be found at Pizzeria Bianco in Phoenix, Arizona.  Their Rosa pizza - topped with red onion, Parmesan cheese, rosemary and locally-grown pistachios - is to die for.  (I know - it sounds crazy, but it is one amazing pizza.)  Pizzeria Bianco is so popular that the wait for a table can be up to four hours!  Yes, you read correctly - four hours.  Our son attended college in Phoenix, so we traveled there from our home in Michigan to visit him in 2011.  Having seen Pizzeria Bianco featured on a food and travel t.v. show, I knew I wanted to visit.  We had been fore-warned about the wait time and true to the rumors, we waited three and a half hours for a table.  Being a total foodie, the wait was worth it to me.  (To my kids - not so much.)  And, if I ever visit Phoenix again, I will be willing to wait it out once more ... next time, however, I'm sure it'll be alone while the hubby and kids stay back at the hotel.

 

 

Is there a pizza place you've visited at which you'd be willing to wait that long for a slice?  (Everyone I've talked to about my trip to Pizzeria Bianco thinks that I'm nuts to be okay with that long of a wait!)  But, here's a cool thing about PB ... they have a bar on their property in another little building so people can grab some drinks and hang out with friends at outside tables while you wait for your inside table .  (Music is piped over outdoor speakers and people even play cards while they wait.)  So, it can make for a fun evening with friends or family ... it's as much about the experience of the wait as it is the pizza.

When I make pizza at home, I like to do so on the outdoor grill.  But, during the colder months, I follow the method used in this recipe.  I buy pizza dough in the frozen section of my grocery store (some pizza joints will sell ya some dough) and I pan-"fry" the dough in a little olive oil on a cast iron skillet or griddle pan.  Once the first side is bubbly and fried, I flip it over and add the toppings.  Then, into the oven it goes to finish.

The result is a blistery, crisp exterior while the interior of the dough is chewy and pillowy.  And, it's pretty quick to throw together from start to finish.  I thaw my dough overnight in the fridge and allow it to rest on the counter for about an hour before using.  Just a few minutes on the stove top and a few minutes in the oven is all it takes after that!

I used a combination of basil pesto, baby spinach, tomatoes and mozzarella cheese today.  You can use any type of sauce or topping(s) you prefer.  Our favorite is simply tomato sauce, fresh mozzarella and torn basil.

Yields 2 pizzas {Each pizza serves 2 - 3 people}

Crescent Roll Pizza Roll-Ups (My Kids in the Kitchen)

In my 2012 Recap post the other day, I mentioned that I'd be introducing a new "Kids' Korner" feature here on Joyously Domestic in 2013.  Well, this would just happen to be the first installment.  I have previously featured a "My Kids in the Kitchen" post when they made Pepperoni Pizza Puffs all on their own.  (We've made that recipe several times since and it's always a huge hit!)

We plan to make "Kids' Korner" a regular feature with them putting the meal together on their own (with a little supervision from mom).  Part of the post will include their "verdict" on the recipe!

For those of you new to the blog, let me introduce my kids!  We have five total, but two of them are "grown-ups" now and live out in the real world on their own.  Here are our three - the "contributors" of Kids' Korner - who still reside at home with mom and dad:

Allanah is thirteen.  Ayvah is five.  Zayne is ten.  (They are beautiful kids if I do say so myself!)

My goal with Kids' Korner is to not only give my kids an opportunity to learn by my side in the kitchen, but to provide you - my readers - a place to come for kid-friendly and kid-tested recipes that will encourage and inspire you to get your kids in the kitchen, too!

Pepperoni Pizza Puffs - My Kids in the Kitchen

I enlisted my thirteen-year old daughter, Allanah, my eight-year old niece, Jacqueline, and my five-year old daughter, Ayvah, to make dinner tonight. I had tested this recipe last week, but presented them the challenge of making it from start to finish on their own this time around.

 

 

Things went well.  They didn't burn the kitchen down and, in fact, these came out perfectly. My only role was to take the photos as they went along. They all agreed that this is an easy recipe to follow. The recipe calls for super simple ingredients and has very easy prep. 

And, the bite-size puffs are super delicious. They are great for kids, obviously. But, these would, also, be perfect for parties, card night or watching the big game on t.v. They do go fast, however, so you may desire to double the recipe.

The only part the kiddos didn't like was when I told them that they had to do the dishes afterwards. 

Their response? 

"We cooked, so why should we have to do the dishes, too?"

Touché, my dears!

Quick and Easy Mini Pizzas

I recently posted a really yummy recipe for Cheesy Buffalo Chicken Mini Pizzas.  In case you missed it, here is the main photo from the post:

My sister stopped over the night I had first made these.  She was as in love with them as I was!  The following day, I warmed the one, lone leftover mini pizza up in the oven for a few minutes (the recipe makes 8 total) and was sad when I had taken the very last bite!  They were that phenomenal!  And, guess what happened the day after that?  I was craving those little babies big time and wishing I had doubled the recipe two days prior! 

So, the ingredients went back on my grocery list so I could make them all over again this week!

But, since Mr. Joyously Domestic and two of my kids don't care for buffalo chicken, I decided to pick up some items to make their mini pizzas more traditional.

I wanted to share just how quick these are to throw together no matter what toppings or route you choose to go with this method. 

Seriously.  This is one of the quickest and simplest ways I've ever done pizzas.  And, I think probably the tastiest!

This is truly just a method here.  Use whatever sauce, toppings or cheeses you prefer or have on hand. 

Cheesy Buffalo Chicken Mini Pizzas

 

I am a huge fan of the flavors of buffalo chicken.  I love the sauce, the bleu cheese dip, the celery ... all of it!

This mini pizza recipe satisfies my craving for buffalo chicken and pizza all in one!  Could there be anything better?

This seriously has to be one of the best recipes I've made in a while!

(If you are not a fan of buffalo chicken, check out my "note" below for a BBQ-style option.)

The recipe utilizes Rhodes™ frozen bread dough or their frozen dinner rolls.  It will yield 8 mini pizzas.  If you use frozen bread dough, you will cut the bread into 8 equal pieces once thawed.  (I find it easy to use kitchen scissors to do this!)  If you use frozen dinner rolls, you will need 8 rolls (thawed).  I pull my dough out of the freezer the night before, place it in a zip-top gallon bag and allow it to thaw out in the fridge.

Veggie Pizza on Naan Bread with Cauliflower Sauce

 

On Restaurant Impossible, Robert Irvine made a unique pizza using a cauliflower sauce in place of traditional tomato sauce.  I was skeptical, but wanted to try it.  I didn't follow his recipe to a tee, but did come up with something pretty yummy.