"Bee Sting" Hot Honey Pepperoni Pizza

Hello Fresh outdid themselves with this one. I've had pepperoni hot honey pizza before and LOVED it, so I was pretty sure I'd love this one. 

First, the only change I made to this recipe is I did NOT use the green pepper. Blech. Instead I had some olives that needed to be used, so I tossed those on. Much better. 

Here's what I liked best about this recipe, and likely changed me forever, the fresh dough. I've always been slightly afraid of dough in any form. It seems too tricky and if you do one little thing wrong, you've blown the whole recipe. Not a fan. I don't like exact when I cook. 

In this case, the dough comes already made. You just have to let it rest and rise and rest and rise. Then stretch it and roll it out. The flavor and the freshness of the dough really made this pizza an all time favorite. I'll be ordering this again when it comes around. 

"Bee Sting" Hot Honey Pepperoni Pizza

Recipe from Hello Fresh

Serves 2

• 5 oz marinara sauce
• 1/2 c flour
• 3 1/2 oz pepperoni
• 1 long green pepper
• 1 1/2 oz buttermilk ranch dressing
• 1 small tomato
• enough pizza dough to make 2 pizzas
• 1/2 oz hot honey
• 1 c mozzarella cheese, shredded
• 1 shallot, sliced

Adjust rack to top position and preheat oven to 475 degrees. (I baked mine at 425F).

Sprinkle 3 TBSP flour over a clean work surface. Remove pizza dough from packaging and place on floured surface. Shape each piece of dough into a ball. (TIP: Spray your hands with nonstick cooking spray or dust with flour to prevent sticking.) Evenly sprinkle another 2 TBSP flour on top of dough balls (I didn't need 2 T.) Cover with a clean kitchen towel and let rest at room temperature, 20 minutes.

JW Pro tip: Get your dough out of the fridge 30 minutes before so it can come to room temperature. It won't rise if it's chilled. 

While dough rests, halve, peel, and thinly slice shallot. Core, deseed, and dice green pepper into 1-inch pieces. Thinly slice tomato into rounds.

Once dough has rested 20 minutes, line a baking sheet with parchment paper. Working one dough ball at a time, carefully press and stretch dough into a rough oval shape and place on one side of prepared sheet. (TIP: If needed, use a rolling pin to help roll out dough. JW note: I used a rolling pin to get it more even) Repeat with remaining dough.

Cover dough with a clean kitchen towel and let rest 15 minutes. TIP: This will make stretching the dough into a larger shape even easier!

Use floured hands to press and stretch dough on baking sheet into larger oval shapes, about 10 inches long and 5 to 6 inches wide. 

Spread dough with as much marinara as you like; sprinkle with mozzarella. Top with as much shallot, green pepper, tomato, and pepperoni as you like. Drizzle or brush edges of dough with olive oil.

Bake pizzas on top rack until crusts are golden brown and crisp, 14-18 minutes. 

Drizzle pizzas with hot honey to taste. Slice pizzas as desired. 

Divide between plates and serve with ranch dressing on the side for dipping.

Muffuletta Pizza

This is one of those recipes where I think I left out more than I left in. I'm still claiming it as a new recipe though. 

Let's start with Muffulettas. My favorite of all time. First tried one in New Orleans and I was hooked. It's hard to find them here in Seattle, and trust me I try. There was a food truck that used to visit the parking lot at work that served them. Oh man, were those good. 

I like pizza and I like muffulettas, so this recipe made sense to me. 

What I skipped:

1. artichoke hearts. Gross. I could not find any good reason to add those to the olive spread.

2. roasted red peppers. Gross. I used green olives with pimientos in them to get that briny "pepper" flavor without the peppers. 

3. Mortadella. Not a fan. It wasn't too missed with the other meats on this pizza. I didn't do prosciutto (too expensive) instead did capicola, ham and Italian dry salami

What I added:

Red sauce. I couldn't imagine a pizza without pizza sauce. I think it made the pizza better. 

I'd make this again for sure. I love the olive salad part of this. 

Muffuletta Pizza

Recipe from Spicy Southern Kitchen

Serves 4

OLIVE SALAD

• 1/2 cup mixed chopped olives
• 1/4 cup chopped roasted red peppers
• 1/4 cup chopped marinated artichoke hearts
• 2 tablespoons olive oil
• 1 tablespoon red wine vinegar
• 2 garlic cloves, minced
• 1/4 teaspoon red pepper flakes
• 1/4 teaspoon dried oregano

PIZZA

• 1 pound fresh pizza dough
• 2/3 cup shredded mozzarella
• 3 slices Provolone cheese, cut into strips
• 3 slices salami, cut into strips
• 3 slices Mortadella, cut into strips
• 3 slices Capicolla, Prosciutto, or smoked ham, cut into strips

Mix all ingredients for olive salad. Refrigerate until needed.

Spread about 1/4 cup of olive mixture on pizza dough, being sure to get as much of the liquid as possible. It will flavor the dough and take the place of a sauce.

Sprinkle 1/2 cup shredded mozzarella on top. Scatter sliced provolone cheese and meat on top.

Finish with about another 1/4 cup olive salad sprinkled on top.

Transfer to preheated oven and cook until cheese is melted and crust is brown, about 5 -10 minutes depending on how hot your oven is.

Grilled Chicken Muffaletta Pizza

I am so glad I don't live in New Orleans. I'd eat a muffulettas every day if I did. And that can't be good for the scale. 

I've loved muffulettas since the first one I had. Oddly enough we bought a large one to be cut down in what was like a roadside store when we were headed to our condo for the week. It's just one big Italian sandwich with all the delicious deli meats on it and a glorious olive spread. 

I've had Muffuletta pasta at a local restaurant called Cafe Veloce. And I've had a muffuletta pizza there too. Their pizza is so fantastic that when I saw this recipe I had an ah-hah moment of making my own muffuletta pizza. 

The thing is, I didn't want chicken on this pizza. So I did not grill it or even consider putting it on the pizza. Instead I did everything else...and y'all...this pizza was amazing. 

Grilled Chicken Muffuletta Pizza

Recipe from Just a Pinch

Serves 6 (if you have something with it, like a salad)

• 1 lg chicken breast
• 6-8 slice ham
• 6-8 slice salami
• 8 slice provolone cheese
• 2 c mozzarella cheese
• 1 qt olive salad
• 1 can Pillsbury thin crust pizza dough

Bake according to Pillsbury thin crust instructions. Cook the chicken breast. Shred it.

There is NO SAUCE with this so first layer the pizza dough with 1 cup mozzarella, then layer next with provolone slices, next layer with salami slices, next layer ham slices, sprinkle shredded chicken breast, add olive salad (use as much or as little as you like). Sprinkle remaining cup of mozzarella.

Bake according to Pillsbury instructions or until warm and bubbly and all cheese is melted.

Roasted Garlic White Chicken Pizza (Recipe 121 of 150)

Pizza is a favorite. And only just recently have I learned the art of making my own. I made plenty of Boboli pizzas (already rounded dough baked). I've moved on to purchased pizza dough. I'll be it, Pillsbury, but hey, it works in a pinch. And I've never mastered the real dough pizza dough. 

What I liked about this was the making the white sauce from scratch. It's an easy white, Parmesan flavored sauce. I didn't read the instructions well enough to have purchased real garlic and then roast it. So instead I used a hefty tablespoon of the prechopped garlic. I let it swim around in the melted butter on low heat for a good 10 minutes. "Roasted" enough. 

I'd do this recipe again. I like the flavor combination enough it'd be worth a way to use leftover chicken for sure. I mean I always have Parmesan cheese on hand and mozzarella usually on hand. Maybe if I learn to make my own pizza dough I could really make this from scratch. 

Roasted Garlic White Chicken Pizza

Recipe from Dinners. Dishes and Desserts

Serves 6

• 1 pound pizza dough
• 1 T butter
• 8 cloves roasted garlic, minced
• 2 T all-purpose flour
• 1/2 tsp black pepper
• 1/2 c skim milk
• 1/4 c half and half
• 1/4 c Parmesan cheese
• 1 1/2 c boneless skinless chicken breast, cooked and shredded
• 1/4 c red onion, diced
• 3/4 c Mozzarella cheese
• 1 tsp fresh thyme, chopped
• 1/2 tsp dried oregano
• 1 T fresh parsley, chopped

Preheat oven to 450 degrees. Prepare a baking sheet with a siplat liner, or grease and sprinkle with cornmeal.

Melt butter in a small saucepan. Sauté roasted garlic for 1 minute.

Add flour, and mix until well blended. Cook for 1 minute.

Slowly whisk in the milk and half and half. Mix in the pepper.

Cook for about 3 minutes, or until it starts to thicken. Remove from heat, and stir in Parmesan cheese.

Spread dough into roughly a 12 inch circle on prepared baking sheet. Spread white sauce over the dough. Top with chicken, red onions and cheese.

Bake for 17 minutes, or until the crust is golden, and the cheese is melted.

Remove from the oven, sprinkle with herbs. Cut and serve immediately.

30-Minute Barbecue Chicken Pizza (Recip 83 of 150)

BBQ Chicken Pizza
ready for the oven

When I order pizza out it almost always is a pepperoni covered pizza. Or some other type of meat lovers pizza. I never order BBQ Chicken Pizza. That said, I've made BBQ Chicken pizza a couple of times at home and every time I think, "Gosh. I really like this. You should order this out." The problem, as I see it, is that not all BBQ sauce is made the same. That makes or breaks this recipe to me. 

I did not make pizza dough for this. I bought dough. I'm afraid of dough and making it so I cheat and buy it. Rolling it out makes me feel like it's homemade enough. 

I did not use shredded precooked chicken. I don't particularly like reheated chicken. Instead I took a chicken breast, diced it really small, put some seasoning and sauteed it to get a nice crust on the chicken. 

The BBQ sauce I use is Sweet Baby Rays. I know. I know. It has corn syrup in it, but damn it's so good. 

I'd make this again in a heart beat. That being said, it's not like you need a recipe for making this pizza. If you have ever made pizza before you know: sauce, cheese, meat, veggies, cheese, bake. 

30-Minute Barbecue Chicken Pizza

Recipe from Just a Taste

Serves 4

• 1 pound store-bought or homemade pizza dough
• Cornmeal, for dusting baking sheet (JW: I used parchment paper)
• 1/2 c store-bought barbecue sauce, divided
• 1 c diced rotisserie chicken
• 1 c shredded mozzarella cheese
• 1/3 c thinly sliced red onions
• Chopped cilantro, for garnish

Preheat the oven to 500ºF. 

Roll out the pizza dough on a lightly floured surface until it is roughly 12 inches wide and 1/4-inch thick.

Invert a baking sheet and sprinkle it liberally with cornmeal. Transfer the dough to the baking sheet.

In a medium bowl, toss together the diced chicken with half (¼ cup) of the barbecue sauce. Spread the remaining ¼ cup barbecue sauce on the dough, leaving a 1/2-inch border around the edges. 

Sprinkle the mozzarella cheese atop the barbecue sauce, and then evenly distribute the coated chicken atop the cheese. Scatter the red onions atop the chicken.

Bake the pizza for 10 to 12 minutes, rotating it half-way through, until the crust is fully baked and golden brown. Remove the pizza from the oven to a cutting board, sprinkle it with chopped cilantro, slice and serve.

Easy BBQ Chicken Pizza (Recipe 24 of 150)

This recipe almost feels like it's not a recipe and I'm cheating a little by including it. But I did say a "new" recipe to me is one I've not tried before, so my blog my rules. I'm counting it. 

While I didn't do it - cuz I like to make things difficult - this could be used for leftover chicken. I chose to cut a chicken breast into small pieces and sauteed it in a frying pan. Then hit the hot chicken with the BBQ sauce. It caramelized it every so slightly. 

I also used flatbread instead of raw pizza dough. Easier. 

Overall, this was a great, quick dinner. I have left overs too that'll be heated up for lunch. Oh and for the record, Sweet Baby Rae's is the BEST BBQ sauce for this. And everything. 

Easy BBQ Chicken Pizza

Recipe from I Heart Naptime.net

Serves 6

• 1 pizza dough , or flat bread
• 1/3 cup BBQ sauce , more if needed
• 1-2 cups shredded or sliced chicken
• 2 cups mozzarella cheese
• 1/4 cup red onion slices

Preheat oven to 425°F.

Roll out the pizza dough if needed. Lightly brush oil on a pizza stone or large baking sheet, then place dough onto stone or pan.

Place 1/4 cup BBQ sauce on the pizza dough with a spoon. Mix the remaining BBQ sauce together with the chicken.

Sprinkle cheese over the dough and then add the chicken and onions.

Bake for 18-22 minutes, or until golden brown. Remove from oven and top with fresh cilantro. Enjoy!

Mexican Pizza

 I've not ever had Mexican pizza in this sense. The author of this blog likens this to the Mexican Pizza from Taco Bell. I've definitely not had that, so I can't compare. 

This recipe has a bit of prep before you can put everything together. So you will need to plan so you have all your components cooked so you can put the pizza together. 

Overall it was tasty, but I think I'd stick to just tostadas - they're just simpler. This was a bit of a mess to eat.

Also I couldn't find taco sauce, so I used enchilada sauce. And I added a half of can of green chilis in with the meat because I had some left over. 

Mexican Pizza
Recipe from Butteryourbiscuit.com

Photo from ButterYourBiscuit

Serves 4

1 pound ground beef
1 packet taco seasoning
1/4 c water
8 (6-inch) flour tortillas low carb
1 (16 ounce) can refried beans
2 (8 oz) jars taco sauce
1 1/2 c shredded cheddar cheese
1 1/2 c shredded pepper-jack cheese
1 large diced tomatoes
1 can sliced olives
1/2 c vegetable oil
green onions sliced

Preheat oven to 400 degrees F.

In a large skillet heat the oil up on medium heat.

Fry each tortilla in the oil just until lightly browned and crispy, remove and set aside on paper towels

Meanwhile, cook the ground beef in a large skillet over medium-high heat. Drain grease. Add taco seasoning, water and simmer then add 1/2 cup taco sauce. Bring mixture to a boil, then reduce heat to medium-low. Stir and simmer for 10 minutes. Remove from heat.

In a small pan on medium heat warm the refried beans

Place a single layer of the beans on the crispy tortillas, followed by a layer of the taco meat, Top with another tortilla. Spread 3-4 tablespoons of taco sauce, sprinkle some cheddar and jack cheese and top with a few tomatoes and olives.

Bakes in the oven for 10-12 minutes or until cheese is melted and bubbly

Remove from oven let set for 5 minutes top with green onions and slice

Low Carb Pepperoni Pizza

Pizza is a fave of mine. Anyone who doesn't like pizza, in my opinion, has something not right in their noggin. But, trying to be low carb pizza isn't a great option. Enter Low Carb Pizza dough. 

There are a million and one recipes on the internet for FatHead Pizza dough. This recipe is just like all those really. The one main difference is the psyllium husk. Turned out I had run out of psyllium husk and so I didn't use it. The dough was just fine. 

This dough has tricked me in the past. Not mixing it well enough and the almond flour clumping and so on and so on. But this time I got smart. 

Researching and watching videos, I used fresh mozzarella. You know? Like in the ball, not the shredded kind in a bag. Those kinds have fillers to them that keep them fresh and so melting that is troublesome. 

The next thing I did was put the almond flour in with the cheese as I melted it. I mixed it all together so the almond flour was evenly distributed.

I took my time and mixed this really well. It's a wet dough and rolling it between two pieces of parchment paper with olive oil on them worked great. I also recommend cooking this ONE parchment. So much cheese means this may stick.

If you are expecting the taste and texture of pizza dough, you will be disappointed. If you're looking for a reasonable replacement for pizza while on low carb, this will work for you. 

Low Carb Pepperoni Pizza
Recipe from Ruled.me
Serves 2

Pizza Base
2 c (~8 oz.) mozzarella cheese
¾ c almond flour
1 T psyllium husk powder
3 T (~1.5 oz.) cream cheese
1 large egg
1 T Italian seasoning
½ tsp salt
½ tsp pepper

Toppings

1 c (~4 oz.) mozzarella cheese
½ c Rao’s tomato sauce
16 slices pepperoni

Optional: sprinkled oregano

Microwave mozzarella cheese until completely melted, then add all other base ingredients (except olive oil) and mix together.

Knead dough into a ball, then spread out into a circle using the olive oil on the outside of the dough.

Bake crust for 10 minutes under 400F. Remove from oven, flip, and bake for 2-4 more minutes.

Top the crust with toppings of your choice and bake for another 3-5 minutes.

Let cool slightly, slice, and serve!

Easy Pizza Bites

Pizza is one of my many down falls. I love me a good pizza. They, however, don't love me. WAY too many calories and carbs for my latest eating lifestyle.

There are many options in the low carb world for pizza. I'll be investigating those for sure. I needed a quick snack for this week's meal prep and I found this recipe.


Easy Pizza Bites
Recipe from Satisfying Eats

1/2 cup almond flour

Photo from Satisfying Easts Blog

1/2 cup grated Parmesan cheese
1/4 cup coconut flour
2 tsp. baking powder
1/2 tsp. garlic powder
1/4 tsp. salt
1/2 tsp. dried basil*
1/4 tsp. oregano*
1/4 tsp. dried thyme*
2-3 oz. pepperoni, chopped
4 oz. mozzarella, shredded
4 tbsp. salted butter, room temperature
2 large eggs
1/4 cup plus 2 tbsp. sour cream

Preheat oven to 350 degrees F.

Line 2 cookie sheets with parchment paper and set aside. In a medium bowl, add dry ingredients and blend well.

Add all remaining ingredients and mix with a wooden spoon or spatula until blended.

Use small scoop (1-1/2 tbsp.) or medium scoop (3 tbsp.) to measure out dough onto prepared cookie sheet 3 inches apart. Bake for 15- 20 minutes or until slightly brown.

Serve warm with marinara sauce or Ranch Dressing.

Nutrition Information: 60 Calories, 5 grams Fat, 1 Net Carb, 2.5 grams Protein per Pizza Bite (using small scoop)

Apple Crisp Pizza

Who doesn't love pizza?

And when you make it into an apple crisp you have a sensational dessert. 

I wouldn't change a thing about the recipe. I'd change something about the chef, me, but that's neither here nor there.  I neglected to peel the apples which made for tough cutting at times. So don't make my mistake.  But do make this pizza.

Apple Crisp Pizza

Serves 6

• Pastry for one pie crust (I bought pie crust. Its good and easy.)
• 2/3 c sugar
• 3 T flour
• 1 tsp cinnamon
• 4 medium baking apples, peeled and sliced

• 1/2 c flour
• 1/3 c packed brown sugar
• 1/3 c rolled oats
• 1 tsp cinnamon
• 1/4 butter
• 1/2 c caramel ice cream topping or caramel apple dip

Roll pastry to fir a 12 in pizza pan; fold under or flute the edges.

Combine 2/3 c sugar, 3T flour, 1 tsp cinnamon in a bowl. Add apples and toss to coat.

Arrange apples in a single layer in a circular pattern to completely cover pastry.

Combine the rest of the flour, brown sugar, rolled oats, cinnamon, butter; sprinkle over the apples.

Bake at 350F for 35-40 minutes or until apples appear tender. Remove from the oven and immediately drizzle with caramel topping.

Serve warm and with ice cream.

BBQ Chicken Pizza

At the start of this year I decided I wanted to learn how to make bread...or bread type things. Everyone I know who does do bread said, and I quote, "Start with pizza dough, it's the easiest." Uh huh, sure it is.

Today I made pizza dough. It was overly sticky and would not roll out. I'd roll it and it would spring nicely back into the round disc I had put it in originally. So between Blueberry and I we managed to get it onto the pizza pan and toppings on it without it springing back into place. The good thing about it was that we had thin crust at some parts and thick crust on others. A win win!

Still, overall this recipe was delicious! I'd make it again in a heart beat.

BBQ Chicken Pizza

Serves 4

• Olive oil, for baking sheet
• All-purpose flour, for dusting
• 1 pound store-bought frozen pizza dough, thawed
• 1/2 cooked chicken, (about 1 1/4 pounds), shredded (about 2 cups)
• 1/2 cup store-bought barbecue sauce
• 2 cups shredded Monterrey Jack cheese
• 1 large zucchini, halved lengthwise and thinly sliced
• 1 small onion, halved and thinly sliced
• Coarse salt and ground pepper

Preheat oven to 450 degrees. Lightly oil a large baking sheet; set aside.

On a lightly floured work surface, use a rolling pin and your hands to roll and stretch dough to a 15-by-10-inch oval (if dough becomes too elastic to work with, let rest a few minutes). Transfer to prepared baking sheet.

In a medium bowl, combine chicken and barbecue sauce. Leaving a 1-inch border, scatter chicken mixture evenly over dough; sprinkle with cheese, then zucchini and onion. Season with salt and pepper.

Bake until crust is golden and cheese is melted, about 20 minutes. Serve immediately.