Tex-Mex Chicken Pizza

Hello friends!! Long time no see! I’m sorry for my absence lately. Things have been so busy in my neck of the woods- my best friend got married this weekend, and me being the maid of honor I have been super busy with that! The wedding was beautiful and I was so excited to be a part of all the festivities.  In a couple of weeks I have another bachelorette party to attend as my brother is getting married in a couple of months… and the holidays are drawing closer and closer too! Luckily all this stuff is fun, but it’s been busy nonetheless. That is why I figured I’d bring you and nice and simple dinner tonight for those busy times in your own lives.

As you all know, I am a fan of easy dinners. These Tex-Mex “pizzas” fit that description to a tee! Toast some tortillas, top with deliciousness, and devour. If you buy a rotisserie chicken, this meal is even easier! I made this a few weeks ago on a super busy night, and had it for the next few days because it was so delicious. This is one of those meals that I wish I always had the ingredients on the ready because they are the perfect lazy person’s dinner.

Tex-Mex Chicken Pizza

Tex-Mex Chicken Pizza

Makes 4


1/2 cup sour cream

1/3 cup fresh cilantro, chopped, divided

2 Tbsp lime juice, divided

Salt and pepper

1 (16-oz) can refried beans

1 tsp chili powder

4 (8-inch) flour tortillas

8 tsp vegetable oil

2 cups shredded chicken (from a rotisserie chicken, or you can cook and shred a couple chicken breasts)

1 cup pepper jack, Monterey jack or cheddar cheese, shredded

1/2 cup pickled jalapenos, chopped (or sliced)


1. Preheat oven to 475 degrees. In a small bowl, add the sour cream, 1/4 cup cilantro and 1 Tbsp lime juice, and whisk together. Season to taste with salt and pepper. In a seperate bowl, stir together the refried beans, remaining lime juice, and chili powder.

2. Line  two baking sheets with aluminum foil. Brush each tortilla with vegetable oil- use about 1 tsp per each side of a tortilla. Lay on the baking sheets, and bake about 5 minutes until golden, flipping halfway through. Check frequently, as the tortillas can go from golden to brown fairly quickly.

3. When the tortillas are done, spread each with about 1/4 cup of the refried bean mixture. Leave about 1/2-inch border around the edge. Top the refried beans with about 1/2 cup of the chicken mixture per tortilla, then 1/4 cheese, and then 2 Tbsp jalapenos. Transfer to the oven, and bake about 6-8 minutes until the cheese is melted and the toppings are heated through. Serve with sour cream mixture, cilantro and salsa if desired.

Source: America’s Test Kitchen: 30 Minute Suppers


Three-Cheese, Rosemary and Pepperoni Pizza

So we’ve been continuing to have our weekly pizza nights for a while now, and I’m becoming more and more confident and comfortable with my pizza making skills. I’ve discovered that sometimes rolling out your dough, rather than just stretching it makes things go more smoothly, and I’ve also found that using parchment paper to make my pizza on and transfer it to the oven, cuts down on 99.99% of the stress I was feeling about pizza making. It seriously makes things go so smoothly, and I no longer feel my blood pressure rising as I try to slide my pizza off the peel and into the oven. I usually just let it bake the entire way on the parchment paper, and I haven’t had a problem, but you can also slide it out a few minutes into the cooking time, when the dough as cooked enough to do so. I really love this method!

This three-cheese, pepperoni and rosemary pizza is fabulous! Ron declared it his favorite pizza so far, and while I still think the clam, bacon and onion pizza has been my favorite, this is in my top 3! I used fresh rosemary from my garden, and it made me feel so accomplished that I was using an ingredient that I grew myself! I can’t wait until I have more than just herbs to pick. You should definitely make this pizza! You are pretty much guaranteed to love it- unless you don’t like pepperoni, or rosemary or cheese… then I suppose this won’t be your cup of tea 🙂

Three-cheese rosemary and pepperoni pizza

Three-Cheese Rosemary and Pepperoni Pizza

Makes one 12-14 inch pizza


1/2 pizza dough recipe (or about 1 lb pizza dough)

About 1/2 cup sauce (I used the super simple tomato sauce)

8 oz mozzarella cheese, shredded

6 oz Fontina, shredded

2 oz ricotta (about 1/4 cup)

2 Tbsp fresh rosemary, chopped

Pepperoni slices (however much you want)


1. Place a pizza stone on the bottom rack of the oven, and preheat oven to 500 degrees. Let preheat for an hour before baking pizza.

2. Stretch or roll out your pizza dough on a piece of parchment paper, set on your pizza peal (if you have one). Top with sauce. Sprinkle on about 3/4 of the mozzarella and fontina cheeses. Drop about 1 Tbsp spoonfuls of the ricotta on top. Place your pepperoni pieces on the pizza (as much as you want!). Sprinkle the rosemary over the top. Top with the remaining mozzarella and fontina cheeses.

3. Slide pizza (on parchment) onto your baking stone, and bake for about 14 minutes. Remove from oven, and let sit for about 5 minutes before slicing and serving.

Source: Smells Like Home

Clam, Bacon and Onion Pizza

Clam, Bacon and Onion Pizza

So as I’ve mentioned, growing up in New Haven, Connecticut means that I’ve had my fair share of awesome pizzas. One of the most famous ones (which I’m ashamed to say I’ve never had)- is the white clam pizza at Pepe’s. I have had a couple of clam pizzas at other restaurants though, and it’s one of my favorite pizza toppings. I never thought about making it at home though, until I saw a recipe for it on America’s Test Kitchen Feed. In all honesty, it was Ron who chose this recipe on the particular week I made this. You see, like my Mexican-themed Pinterest board, I also have a pizza-themed one, and I had Ron take a look one day while I was meal planning, so that he could choose one he wanted me to make…. and he chose this one. I have to say that this is one of my favorite pizzas I’ve made in my own home. The combination of salty bacon, chewy clams, and sweet onions was amazing, and it’s a pizza that I’ll be making time and time again.

Clam, Bacon and Onion Pizza

Clam, Bacon and Onion Pizza

Makes 1 pizza


4 slices bacon, cut into 1 1/2-inch pieces

1 large onion, halved and sliced thin

2-3 garlic cloves, minced

1-2 Tbsp fresh thyme, minced

2 Tbsp dry white wine

3 (6.5 oz) cans minced clams, drained

Salt and pepper

Olive oil, for brushing on pizza dough

Parmesan cheese, shredded (optional)

Pizza dough


1. Place a pizza stone on the bottom rack of the oven, and preheat oven to 500 degrees. Let preheat for an hour before baking pizza.

2. In a large skillet, over medium heat, cook bacon until crisp. Remove bacon from pan and place on a plate lined with paper towels, and drain all but 2 tbsp of bacon fat from the skillet.

3. Add the onion to the skillet, and cook for about 4-6 minutes, until it is beginning to brown. Then add the garlic and thyme and cook about 30 seconds more., until fragrant. Add the wine and clams and cook for 1-2 minutes until the wine has mostly evaporated. Season with salt and pepper to taste.

4. Stretch or roll out your pizza dough on a peel sprinkled with flour or cornmeal. Brush a a light coating of olive oil over the dough and then spread clam, bacon and onion mixture evenly on top. Slide onto the pizza stone, and bake for 14 minutes. Sprinkle Parmesan cheese on the pizza when you remove from the oven, if desired.

Source: America’s Test Kitchen Feed

No-Knead Pizza Dough and Super Simple Tomato Sauce

Have I told you guys yet that for Christmas my boyfriend’s parents got me all this fabulous pizza making equipment? A pizza stone, pizza peel, pizza pan, pizza wheel and server? Yeah, I was pretty excited, and now I have no excuse for not perfecting my homemade pizza. It’s definitely still not there yet, but I’m getting better and better with every pizza I make, and it’s been really fun coming up with combinations of pizza to try. So far we’ve stuck with pretty classic combinations, but I think as time goes on, we’ll become more and more creative! I have a bunch of pizza dough recipes I want to try, and I really like the one I’ve made before (this one), but I know it could be even better. I grew up in New Haven, CT which is known for it’s fabulous pizza (Modern is my personal favorite), and the whole state is filled with awesome pizza restaurants (Christos in Wallingford is excellent), so I have a lot to live up to. Homemade pizza will never replace take-out for me, but it’s still fun, delicious, and makes me feel a little less guilty about my pizza habit.


I’ve been intrigued by this no-knead pizza dough for a while. It sounds sooo easy, and after trying it, I concur… It is definitely easier than my other dough recipe, and it was a lot easier to handle as well. I really like the other pizza dough I’ve made, but it is a lot more temperamental and I get a lot more frustrated when I’ve worked with it than I did with this no-knead dough. I had no problem shaping it on the peal, only had a couple places where it tore, and it didn’t have any problem sticking to the peel. The flavor is great too, and I love that it makes enough for 2 pizzas, so I end up making a full batch, and then just freezing one for the following week. It works out perfectly, and I swear that the second dough from the freezer was even easier to handle and tasted better.

This tomato sauce recipe is extremely simple and tasty as well. You just add a few ingredients to a food processor, buzz it all together, and bam, done! This recipe also makes enough for 3-4 pizzas, so you could refriderate or freeze the rest for future pizza making.

No Knead Pizza Dough

No-Knead Pizza Dough

Makes 2 14-inch pizzas


3 3/4 cups bread flour

2 1/2 tsp active or instant dry yeast

3/4 tsp table salt

3/4 tsp sugar

1 1/3 cups warm water


1. Stir together the bread flour, yeast, salt and sugar in a large bowl.

2. Add the water and mix together with your hands, or a wooden spoon, until it all comes together. This’ll take a minute or two.

3. Cover bowl with plastic wrap, and leave to rise at room temperature for 2 hours.

4. Divide dough into 2 portions. If you are only making one pizza, now is a good time to freeze one portion of the dough. Wrap in plastic wrap, put in a freezer bag, and place in the freezer.

Source: Shutterbean

Super Simple Tomato Sauce

Makes enough for 3-4 pizzas


1 28-oz can whole peeled tomatoes, drained

1 tbsp extra-virgin olive oil

1 tsp red wine vinegar

2 cloves garlic, minced or pressed

1 tsp salt

1 tsp oregano

1/4 tsp ground black pepper


1. Add all ingredients to a food processor or blended, and blend until smooth. That’s it 🙂 The extra can be refridgerated or frozen for future use.

Source: Annie‘s Eats

To make the pizza:

1. Adjust one oven rack to the lowest setting, place pizza stone on it, and preheat oven to 500 degrees- and let stone sit in the preheated oven for an hour before assembling and cooking the pizza.

2. Shape the other dough on your pizza peal sprinkled with cornmeal or flour (if you have one), add desired toppings, and slide onto pizza stone. Bake for 14 minutes. Alternately, you could use a pizza pan (like the ones with the perforated hole), or you could roll out the dough onto a large (13×18 rimmed oiled baking sheet). If you use either the pizza pan or baking sheet, the pizzas will probably need to bake a bit longer- 18-20 minutes.

Here are some types of pizza we’ve made lately, if you want some ideas!

Pepperoni and Roasted Pepper

Clam, Bacon and Onion (recipe coming soon!!)

Caramelized onion and chicken

Pepperoni and Mushroom

Buffalo chicken pizza

BLT Pizza

Caramelized Onion and Mushroom Pizza

Grilled Pizza

Hey guys, long time no see!!!   I’m so sorry for the lack of posting recently.  It’s not that I haven’t been cooking, I definitely have, but I guess I’ve been lacking the drive to sit at the computer.  I’m going to blame the heat the last few weeks… easy excuse, right?  Anyway, I thought that tonight I’d post one of the delicious recipes I’ve made lately from my new favorite cookbook- Gourmet Today.  I’ve found so many great recipes so far, and I’m dying to make many many more.  There are seriously hundreds of recipes that jumped out at me when I read through the cookbook.  I am going on vacation tomorrow, down to Virginia, but when I get back I am hoping that my relaxing vacation reinspires me to jump back into blogging.

As you know from the title, this is a recipe for grilled pizza.  Before I made these, I’d never made any kind of pizza, but after seeing how awesome these came out I’ve been dreaming up many more pizza combos I’d love to try out.  I used the basic dough recipe from Gourmet Today, but obviously cooked it on the grill instead of the oven, and while I’d describe it more as “flatbready” I suppose, it was super-awesome.  I made 4 mini-pizza with 2 types of toppings- the first, a caramelized onion and mushroom pizza was amazing, and the second, a BLT pizza was just as good, but more of a summery pizza.  The caramelized onion and mushroom I’d consider a year-round pizza.  Both were incredible.

Basic Pizza Dough

1 (1/4-ounce) package (2 1/4 tsp) active dry yeast
About 1 3/4 cups unbleached all-purpose flour, plus more for kneading and dredging
3/4 cup warm water (105-115 degrees)
1 1/2 tsp salt
1 1/2 tsp olive oil
1. In a measuring cup, stir together the yeast, 1 tbsp flour, and 1/4 cup warm water.  Let sit about 5 minutes, until the surface appears creamy- if this doesn’t happen, discard and try again with new yeast.)
2. In a large bowl, mix together 1 1/4 cup flour and salt.  Add the yeast mixture, olive oil, and remaining 1/2 cup warm water.  Stir until smooth.  Stir in enough of the remaining 1/2 cup flour so that the dough comes away from the side of the bowl.  
3. Knead the dough on a lightly floured surface, with lightly floured hands, for about 8 minutes, until the dough is smooth, soft and elastic.  If the surface, or your hands become sticky, add more flour.  Form the kneaded dough into a ball, place in a lightly floured large bowl, dust the dough with flour, and cover loosely with plastic wrap.  Leave to rise in a warm, draft free place for 1 1/4 hours, until the dough doubles its size.
4. Once the dough is risen, carefully dredge in flour to coat, and transfer to a lightly floured work surface.  **Do not punch the dough down**  
5. At this point, you can either make one large 14-inch pizza, or smaller individual ones- I made 4 mini-pizzas.  Either way, carefully hold the dough with the bottom surface touching your work surface, and move the dough around with both hands as if holding a steering wheel, letting the weight of the dough stretch into a round.  Once to your desired size, place the round on a lightly floured surface, and work the edges with your fingers to get it to the desired size.
6.  Once formed, your dough is ready to top, bake or grill, depending on which recipe you are using for toppings.
** To grill, heat grill to medium-high heat.  Oil the grates well!  Brush the pizzas with olive oil on each side.  Place on grill over indirect heat (not over the coals- they’ll burn fast!).   Cook about 3 minutes, covered, until the dough begins to have large bubbles on the surface, and the underside is cooked.  If you are going to be putting on a topping that will warm up/melt cheese, remove the dough round to a clean surface with the cooked side facing up, and place your cheese/toppings on.  Return to grill and cook, covered for 4-6 minutes, until the dough is cooked, and the toppings/cheese are ready.  If you are putting a topping on that does not need to be cooked (like the BLT pizza), just flip the dough round over, and cook, covered for about 4 minutes.**  (Grilled pizza instructions adapted from Annie’s Eats)
  • You can leave the dough to rise up to a day, covered and refridgerated.  Bring it to room temperature before you shape it.
  • After rising, the dough can be frozen up to 1 month.  Thaw and bring to room temperature before shaping.
  • My pizzas were definitely not round, but they were still tasty- this is a recipe where only practice will make perfect!
  • Watch your dough closely, as it can burn quickly.  My pizzas had a little char to them, but the smokiness just added some more delicious flavor.  Too much though, and it would probably overwhelm.

Mushroom and Caramelized Onion Pizza
Makes one 14-inch pizza, or 4 individual pizzas

5 Tbsp extra-virgin olive oil
1 pound yellow onions, halved lengthwise and thinly sliced lengthwise
Salt and freshly ground black pepper
1 pound white mushrooms, or mixed wild mushrooms (such as shitake, cremini and oyster), trimmed if   necessary and sliced
1 tsp red wine vinegar
2 3/4 cups coarsely grated Swiss Emmental cheese, or Gruyere (about 8 ounces)
1/2 cup finely grated Parmigiano-Reggiano
1 tbsp fresh thyme leaves
Basic Pizza Dough (recipe above)
1. In a 12-inch heavy skillet heat 3 tbsp olive oil over medium heat until hot but not smoking.  Add the onions, 1/4 tsp salt, and 1/8 tsp pepper.  Cover directly with a round of parchment paper.  Cook until the onions are softened and golden brown, stirring occasionally, about 18-20 minutes.  Transfer the onions to a bowl.
2. To the same skillet, add the remaining 2 tbsp olive oil, and heat until hot but not smoking.  Add the mushrooms, 1/2 tsp salt, 1/4 tsp pepper, and red wine vinegar, and cook about 8-10 minutes, stirring occasionally, until the mushrooms are browned and any liquid is evaporated.  Remove the mushrooms from the heat. 
3. Cook one side of your pizza dough on a grill preheated over medium high heat (as detailed above).  When done, remove to a clean surface.  Top the cooked side of the dough with the Emmental or gruyere cheese.  Scatter onions and mushrooms on top, and sprinkle with Parmesan.  
4. Place back on the grill over indirect heat, and cook, covered, 4-6 minutes, until the dough is cooked, and the cheese is melted.  Sprinkle with fresh thyme.
  • The original recipe calls for Swiss Emmental cheese, but I had some gruyere left over so I used that instead, and it turned out wonderful.  Any type of Swiss cheese would probably do just fine, depending on how strong or mild you like it. 
  • I omitted the thyme because I thought I had some, but when I went to make the pizzas realized I didn’t, but I didn’t miss it at all.  I’m sure it would’ve been good, but I don’t think it’s necessary.
  • I halved this recipe to make 2 individual pizzas.

BLT Pizza
from Annie’s Eats, dressing from Annie’s Eats and Alton Brown via foodnetwork.com
Makes 4 individual pizzas

Basic pizza dough (recipe above)

For salad topping:
4 cups green leaf lettuce, or mixed greens
1 tomato, seeded and diced
1/2 small red onion, thinly sliced
4 slices bacon, cooked and crumbled (drippings from cooking reserved for dressing)
1/2 cup crumbled feta cheese
For bacon vinaigrette:
1 1/2 tbsp extra virgin olive oil
2 tbsp cider vinegar
1 tbsp bacon drippings
1 1/2 tsp brown sugar (preferably dark)
1 1/2 tsp dijon mustard
1/4 tsp salt
1/2 tsp freshly ground pepper
1. Combine the ingredients for the bacon vinaigrette in a small bowl, or salad dressing bottle, and whisk (or use handy emulsification device) to combine.
2. Combine the lettuce, tomato and onion in a large bowl, and toss to combine.  Add 1/4 cup of dressing to the salad, and toss gently to coat.  Add the bacon and feta to the salad, and toss gently to combine.
3. Make your grilled pizzas (recipe above), cooking both sides.  Top your cooked pizza dough with some of the salad mixture, and serve!
  • This salad is great on it’s own, so if you don’t want to make pizza, or if there is leftover, eat it plain!
  • You can also use the vinaigrette to dress any salad…. In Alton Brown’s original recipe he uses basically double the amount, and tops 2 quartered heads of radicchio.  For quantities for his recipe go here!
  • This is one of the most refreshing summery pizzas I’ve ever had, and although topping a pizza with salad may seem a bit unusual, I can’t wait to make some other summery salad pizzas.