Flatout Craving Pizza

Most cravings are random so some sound terrible, but every once in a while a random craving works out for everyone!  That was the case with this one (thank goodness).  We use flatout bread for lunch wraps because they are much more durable compared to other wrappers.  We’ve been using them for over a year and I finally noticed on the packaging, you can make pizza out of them!  So I gave it a whack.

Just a little bun in the oven update, Nate got to feel the baby kick last night!  It was just a thump, but he felt it!  We tried to poke, jiggle, and wake it up to do it again, but it was done showing off for the night. 

Flatout Craving Pizza - The Not So Desperate Chef Wife

Flatout Craving Pizza - The Not So Desperate Chef Wife



Ingredients
nonstick cooking spray
2 flatouts (used healthy grain, but choose whichever!)
1 16 oz can of pizza sauce
1 4-6 oz tub of goat cheese
1 peach, diced
1 package cappicola, sliced into strips
1 bunch baby bok choy, washed, sliced, sauted with EVOO, salt and pepper
1 bottle of balsamic glaze (or reduce your own balsamic glaze)
1-2 teaspoons dried oregano

Directions
Preheat oven to 350 degrees
Lightly spray each side of the flatout bread with nonstick spray. Place the flatouts side by side on a cookie sheet.  Bake in oven for 7-10 minutes. (Directions said 7, I did 10)

Remove from oven and spoon pizza sauce on to eat flatout.  Use preferred amount of sauce and spread evenly over the bread/crust.

Add all the toppings, sprinkle dried oregano over the top, drizzle with balsamic glaze.  Put back in the oven for about 12 minutes.  (The cappicola should sizzle a bit and start to crisp up.)

Remove, slice, and enjoy!

Pepperoni Chips

Pepperoni pizzas are delicious, we all know this.  In my opinion, the best pepperonis are the ones that have crispy edges.  So when my sister passed this recipe along to me, I knew it was going to be good!

Besides being yummy, addicting, and quick to make, these little chips are healthy!  You can use regular pepperonis if you’d like, but the turkey pepperonis are leaner and you can’t taste a difference!  My sister originally tried this recipe because she is on a gluten-free diet, so anti-glutener’s, this one is for you!

Pepperoni Chips

Pepperoni Chips



Ingredients
1 pack of turkey pepperonis (can be found in the deli section with the “fancy” lunch meats)

Directions
Preheat your oven to 350 degrees.

Cover a baking sheet in foil (for easy clean up).  Then place the pepperonis on the sheet in rows.  It doesn’t matter how close together they are, just as long as they are not touching.

Bake in the oven for 8 minutes.  Remove, and dab each pepperoni with a paper towel.  This removes some of the grease/oils.

Return to the oven to bake for another 16 minutes (I was told 8 minutes, but mine definitely took 16, and probably could’ve gone longer!).  When in doubt, I take one for the team and just stick my finger in the oven and touch one to see if they are done.  I do this when baking anything lol 🙂

Once they have shrunk in size and are visibly crispy, remove from the oven.  Dab each pepperoni with a paper towel, and enjoy!  They are great warm or at room temperature.


Simplest Pizza…EVER!

We’ve been sick with a nasty cold all week, which means Maple has been rather bored!  Yesterday was gorgeous, so I decided to take her to the dog park.  It has been a while since we’ve been to one, but Maple used to love going so I didn’t think anything of it.  Well, it was Boston Terrior Day! Seriously.  There were at least 25 of them all in the dog park area at one time…and I am not exaggerating, if anything, I am underestimating!  Maple was so confused and freaked out.  She couldn’t figure out if she was seeing the same dog over and over, or why there were tons of the same dog running around and snorting at her.  Seeing double would’ve been a vacation for her eyes.

So poor Maple just chilled on my lap at the picnic table.  She was the calmest I’ve seen her…her whole life!  At one point I got up to walk with her around the dog park and she liked that, but was definitely unsure about it.  The second I had her on the leash and out of the gate, she perked up and returned to her usual, bubbly self!  She was so happy to be out of there, and I said that out loud not realizing anyone else was near me.  Well the other person chimed in “Isn’t it supposed to be the opposite?”

Since we’ve been sick…I didn’t think it was worth cooking anything lavish.  With only my taste buds functioning, it wasn’t worth washing the dishes! So I made us some pizza with homemade red sauce.  Everyone has their favorite frozen pizza and those are great because of how easy they are, but making your own pizza is almost just as simple and is SO much better for you!  So next time you get the urge to thaw out some card board covered in cheese, opt to make your own and see what you think.

And before you ask if I made my own dough. Heck no.  Who has time for that?  Unless someone can convince me that making my own pizza dough is way faster, simpler, and tastier than I am thinking, I never will! 🙂


Servings: 8
Weight Watcher Points Per Serving: 4

Ingredients
Store bought pizza dough (I used Pillsbury)
1 48 oz can of whole peeled, crushed, or diced tomatoes
1 teaspoon garlic powder
1 teaspoon dried oregano
1 pinch red pepper flakes
1 tablespoon olive oil
salt and pepper
1 ball fresh mozzarella, sliced
1/2 cup parrano cheese (whatever shredded cheese you like!)
1 bunch of fresh basil
Whatever toppings you like really!

Directions
For the dough, just follow the directions on the tube. (Pillsbury Directions – heat oven to 425.  Spray or grease any size cookie sheet. Unroll dough onto cookie sheet.  Press to desired thickness.  Spread pizza sauce and add toppings.)

For the sauce, in a small pot heat the olive oil over medium heat and then add the garlic powder and crushed red pepper flakes.  Let those hang out in the hot oil for a couple minutes.  

Add the tomatoes, including the juice (if using whole peeled, break up the tomatoes before adding to the pot or use your spoon once added) to the pot.  Stir in the oregano. Bring the mix to a boil and let simmer until the sauce thickens a bit.

Spoon 1/2-1 cup of the sauce over the pizza dough and spread evenly. Make sure to leave a border of un-sauced dough…for the crust.  

Spread out a few slices of mozzarella cheese evenly over the sauce. Then sprinkle the parrano (or whatever shredded cheese you like!) over top.

Grab a bunch of basil leaves, and I like to use my kitchen scissors and cut the leaves over top the pizza and just let it land where it desires!

Bake according to the dough tube directions. (Pillsbury Directions – Bake 9-13 minutes for cheese pizza.  Bake 13-17 minutes for pizza with toppings.  Or until the crust is a deep golden brown) 


EAT!

Baked Pizza Biscuits

For the longest time I always felt pressure to cook something wonderful or gourmet every time I fixed dinner for Nate and me.  I mean, he is a chef, he couldn’t possibly want to eat anything less than awesome!  Choosing the perfect meal to make for dinner sometimes felt impossible so I would insist on us going out to eat that night.  Thank goodness I finally realized, he doesn’t care what I make as long as it just tastes good.  If the meal meets that one requirement, then the ingredients and techniques used don’t really matter.  

You should have seen his face when I told him I was making biscuit pizzas.  He said “you mean, English muffin pizzas?”… Nope, biscuit pizzas!  I felt so accomplished that he had never heard or thought of making a biscuit pizza.  This recipe is so simple, satisfying, and fun to make.  I’m sure children would have fun making their own personal biscuit pizza!  Next time you want to defrost a frozen pizza, give this recipe a try instead. 
Ingredients
1 tube of 8 jumbo flaky buttermilk biscuits
1/2 – 1 cup of marinara sauce (depending on how much sauce you prefer)
1 pack of your favorite shredded cheese
Any of your favorite pizza toppings! Pepperonis, onions, peppers, italian seasoning, crushed red pepper, tomatoes, bacon, sausage, mushrooms, anchovies, etc.

Directions:
Preheat your oven to 350 degrees.
Spray a baking pan with non-stick spray.
Pop open the tube of biscuits and as you take each of them out, use your thumbs to press out the dough (Like you would with normal pizza dough). You should make a shallow pocket to fill with sauce/cheese/toppings. 
Place each biscuit at least 1 inch apart on the baking pan.


Add a spoonful of marinara sauce, cheese, and toppings to each biscuit.  Then bake in the oven 15-18 minutes until the cheese is melted and the biscuits are done.

Krista’s BBQ / Hot Wing Pizza

 (Pardon the poor picture quality.  Will take a more appetizing picture the next time I make it!)

Ingredients
2 tubes of store bought pizza crust/dough
1 14oz jar of Pizza Sauce
1 lb boneless chicken
Salt and Pepper
Oil
5 table spoons of BBQ or hot sauce (I use the Texas Pete Fiery Sweet Wing Sauce)
1 small onion, diced
1 pack of mushrooms (optional), sliced
2 cups of mozzarella cheese
1 pack of blue cheese (optional)
1 pinch of crushed red pepper (optional)
1 teaspoon italian seasoning
 

Directions
Preheat oven to the temperature suggested on the pizza crust directions. 

Pour the jar of pizza sauce into a small bowl and add 1-2 table spoons of bbq or hot sauce, stir to mix. 

Season the chicken with salt and pepper, and cook in a pan with some oil until cooked through. Then dice up the chicken while still hot and place in a bowl. Pour more of the bbq or hot sauce (about 3 table spoons) over the chicken and toss until every piece of chicken is covered in sauce.

Then open the pizza crusts and roll them out onto greased pans and press them out to the desired thickness. (If your oven can not fit both pizzas at the same time, just do one at a time). 

Spoon half the pizza sauce mixture onto one pizza and the other half on the other. Spread out with your spoon. Sprinkle some italian seasoning on top of the sauce. 
Then sprinkle a handful of mozzarella cheese over each of the pizzas. Put half the chicken on one pizza and half on the other, sprinkle onions and mushrooms over each of the pizzas, crumble blue cheese on each of the pizzas, and then another handful of mozzarella cheese on top of each pizza to finish. 
Bake according to the pizza crust directions.