Breaking out of the rut

We love pizza and have it often as an easy weeknight dinner.  We tend to get in the habit of having some of the same ones over and over and I wanted to change it up.  Looking back at blog, we have had this before.  However, we haven’t had it since 2012.  So I guess that doesn’t count as a rut if you have something once every 5 years!

Chicken Pizza Francaise

  • 1 prepared pizza crust, preferably whole wheat
  • 1 whole boneless, skinless chicken breast, slightly pounded
  • 1 clove of garlic minced
  • 1 tsp olive oil
  • 1 tsp Herbes de Provence (you can substitute thyme)
  • 5 medium shallots, sliced
  • 1 bag baby spinach
  • 1/2 cup grated Gruyere cheese
  • 2 TB Dijon mustard
  • 2 TB mayonnaise

Sprinkle chicken with garlic and Herbes de Provence.  Heat olive oil in a nonstick pan and cook chicken about 3 minutes a side until browned on the outside and just cooked through.  Set aside.  Add shallots to the pan along with about 4 TB of water.  Stir and cook until shallots are soft and golden brown (about 5 minutes).  Add another 1 – 2 TB of water and the spinach, stirring until spinach is wilted.  Set aside.

Thinly slice chicken.

Preheat oven to 450.  Combine dijon mustard and mayonnaise in a small bowl and spread on pizza crust.  Top with spinach and shallot mixture.  Top with chicken and then with cheese.  Bake at 450 about 10 minutes until cheese is melted.  Enjoy!

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Old Faithful

Last night was a completely new invention so tonight is a reliable standby.  This pizza is one of our favorites.  I don’t think I could get my husband to have salad for dinner two nights in a row but by loading this up with arugula, we’re still getting our veggies!

Scallop and Arugula Pizza

  • 2/3 lb sea scallops, rinsed and dried and sliced into thin slices
  • 3 TB pesto
  • 1 pizza crust (I used whole wheat)
  • 1 1/2 TB tomato paste and tomato sauce (tomato sauce alone makes this a little watery and the paste is a little strong – a combination of two is perfect but either alone will do.)
  • 1 cup arugula, rinsed and dried
  • 1  TB Pinenuts
  • Fresh grated Parmesan cheese

Preheat ovento 450.  Combine scallop slices and pesto in bowl.  Spread tomato paste on pizza crust and top with arugula.  Arrange pesto scallop slices on arugula and spread any extra pesto on top.  Sprinkle pine nuts on top and bake for 8 – 10 minutes or until scallops are cooked through.  Sprinkle with Parmesan cheese and serve.

Pesto scallop arugula pizza

Pizza night!

Tonight we had a healthy pizza for dinner.  We last had this almost 2 years ago and Keith had forgotten about it.  He loved it.  I’ll have to put it in the rotation a bit more often!

Shrimp and Creole Pizza

  • 1 pizza shell
  • 2 tsp olive oil
  • 1 onion, thinly sliced
  • 1 large or 2 small garlic cloves minced
  • 1 red pepper, seeded and thinly sliced
  • 1 14 1/2 oz can diced or stewed tomatoes
  • 1 TB Cajun seasoning
  • 3/4 lb shrimp, peeled, deveined and cut in half lengthwise
  • 3/4 cup shredded Mozzarella cheese

Heat a non-stick pan over medium heat.  Add canola oil.  Add onion, garlic and pepper and cook, stirring until veggies are soft (5 – 8  minutes).  Add tomatoes and Cajun seasoning and cook, stirring another 5 minutes.  Add shrimp and cook stirring for 3 – 5 minutes until shrimp are just turning pink.  Remove from heat.

Spread mixture over pizza crust and sprinkle with cheese.  Bake at 450 for about 6 minutes.

Shrimp Creole pizza

Using leftovers

I hate wasting food.  We are so fortunate to be well fed and I know there are hungry people both here at home and all over the world.  Last night and tonight were focused on using leftovers.  Keith had a meeting last night so I made chicken salad with the leftover chicken from Sunday night.  The chicken was so moist and tender there wasn’t much leftover but I made my favorite chicken salad (quantities obviously vary based on how much leftover chicken you have!):

Roast chicken salad

  • leftover chicken from a roasted chicken, chopped
  • celery, finely chopped
  • shallot, minced
  • thyme
  • garlic powder
  • Worcestershire
  • celery salt
  • mayonnaise

Combine all ingredients.  Taste and adjust as needed.  Serve by itself or as a sandwich or on lettuce.  Delicious!

Tonight I had planned on having assorted flatbreads, continuing my flatbread experiment.  However I was low on flatbreads and had a pizza crust in the freezer.  There were some leftover mushrooms and there was leftover cheese.  I got some spinach at the salad bar, brushed the pizza crust with garlic and olive oil and then topped it with the spinach, the mushrooms and the cheese.  Delicious and a good use of leftovers!

Old and New

Last night we had one of Keith’s favorites – the shrimp and black bean quesadilla.  He was craving it after having a prepared foods quesadilla while I was away on business.  I’ve blogged it many times – it is easy and delicious.  Tonight we had something new, adapted from a sample we tried in our local grocery store.  It was a pizza featuring Aidell’s caramelized onion meatballs.  I’ve used them before on pizza, with mushrooms and cheese.  This pizza used figs and I think marks the first time I have cooked with figs.  It’s delicious!

Pizza with caramelized onion meatballs and figs

  • 1 prepared pizza crust – we use Boboli
  • olive oil
  • 1 bunch arugula
  • 1/2 cup sliced figs
  • 1 TB butter
  • 2 oz crumbled goat cheese
  • 1/2 package Aidells Caramelized Onion Meatballs, sliced

Preheat oven to 450.  Brush pizza crust with olive oil and top with arugula.  Sauce figs in butter for about 10 minutes.  Top arugula with cooked figs, goat cheese and sliced meatballs.  Bake at 450 for 12 – 15 minutes.  Serve.

Caramelized onion meatball pizza with figs, arugula and goat cheese

Caramelized onion meatball pizza with figs, arugula and goat cheese

Pizza

Quick, what is the first image that popped into your head when you thought pizza?  Was it this?

Pizza night!

Pizza night!

This was tonight’s take on pizza at our house.  Recipe as follows:

Prosciutto, arugula, Fontina pizza

  • 1 whole wheat crust prepared pizza crust
  • 1 TB olive oil
  • 1 1/2 cups arugula
  • 3 – 4 oz prosciutto, thinly sliced (I also trimmed off some of the fat)
  • 3 oz Fontina cheese, thinly sliced

Preheat oven to 450.  Brush pizza crust with olive oil.  Top with arugula, prosciutto and cheese.  Bake on a pizza stone for 10 minutes.  Slice.

Reasons to love pizza night:

  • It’s quick.
  • It’s easy.
  • You can be creative.
  • Everyone can have what they like.
  • The possibilities are endless!

Healthy pizza

Years ago I read an article that suggested building your pizza with vegetables first and cheese last.  This simple change ends up providing less surface area to pile on the cheese and the vegetables make it healthy.  This is one of my favorite combinations but add whatever vegetables you like:

Vegetable pizza

  • 1 whole wheat prepared pizza crust
  • 1/4 cup tomato sauce
  • 1 package mushrooms, cleaned, stemmed and sliced
  • 1 can artichoke hearts, rinsed, drained and quartered
  • 1/2 cup of shredded Mozzarella cheese

Top pizza crust with sauce and then pile on vegetables.  Sprinkle on cheese and a little oregano.  (I added a couple of anchovies on my side.)  Bake on a pizza stone in a preheated 425 oven for about 10 minutes.

If you are craving meat, a little bit of prosciutto would be delicious with this combination and would only add a little bit of guilt!