Chocolate Chip Pizzert

So, last week my sweet middle child turned 4 years old.

I wanted to have a special dinner for him since his birthday party will not be for 2 more weeks.

His favorite food is Pizza, hands down.  The boy would live off of pizza.  So for his birthday I made - Pizza.  I also made a dessert pizza.  A pizzert to be exact.  The chocolate chip kind.  We all loved it.  It is worth your time to make.  And you can do it milk free if you have an allergy in your family.

Here is what you do.

Make your pizza dough.  roll it out and bake it for about 10 minutes at 400 degrees.
Sprinkle about 1/2 a box of yellow cake mix all over the pizza crust.  Drizzle on some melted margarine. And top the whole thing off with some chocolate chips.

Throw the pizzert back in the oven for about 12 minutes and smell the goodness happening.  

Stick a candle in there and.....

Make a wish...

and blow out the candle.

Happy Birthday Butter Beane.

Ingredients
One pizza dough ( I used this recipe)
1/2 box of Duncan Hines classic yellow cake mix (does not contain milk)
1 stick of margarine, melted (I used Fleishmann's unsalted because it has no milk)
About 1 cup of semi sweet chocolate chips (Gharidelli has no milk)

Directions
Bake the pizza crust for 10 minutes at 400 degrees
Sprinkle the dry cake mix on the pizza crust.  I use about 1/2 the box.  Get a good layer on there.
Sprinkle on your chocolate chips.
Drizzle the melted margarine all over the pizzert.

Bake at 400 degrees for about 10-12 minutes.

Let cool for just a minute and then slice and serve.  You won't be sorry!

I am linking up with Metamorphosis Monday, Allergy Free Wednesday and these other Awesome Parties.

BBQ Chicken Pizza

My mom is a blessing to our family.  She lives about two miles away and she sees the little Beanes all the time.  They love her.

That being said, she is not without flaws.  She loves pizza, but she only loves "real pizza".  She likes her pizza to have a crispy  thin crust, pepperoni, and 'white' cheese.  By 'white' cheese, she means a package of mozzarella cheese. 

I like to be a little more adventurous with food.  I like to order food in a restaurant that is a little different and I like to make food at home that is a little more adventurous than my mom likes. 

One night, we invited her over for pizza.  She was so excited to come.  She left a little upset with me. 

I made BBQ Chicken pizza, which is delicious.  She was expecting 'regular' pizza.  When she saw the pizza was not loaded down with pepperoni, she was confused. 

I tried to explain that BBQ Chicken Pizza was not all that unusual and that most people have eaten it and loved it. 

She ate some.  She liked it.  She ate another piece.  She liked it. 

She said that it was good but it was not pizza. 

Lesson learned:  When you invite my mom over for BBQ Chicken Pizza, call it a sandwich or something. 

Ingredients
One batch of Beer Batter Pizza Dough, or your favorite pizza dough.
One bottle of BBQ sauce, I used Kraft with honey
One package of Purdue Shortcuts chicken.
3 cups of shredded mozzarella cheese
5-6 slices of bacon, fried crisp
1/2 cup chopped or red onion
1/4 cup of cilantro, chopped

Directions
Preheat the oven to 425 degrees. 
Make your pizza crust, roll it out and get it in your pan. 
Prick the pizza dough with a fork several times, so it won't bubble up while it is baking.
Bake the pizza crust 10 minutes.
Take the pizza crust out of the oven and let it rest until you are ready to dress it up.



Use some kitchen sheers and cut the chicken up into cubes.

Pour the bottle of BBQ sauce over the chicken.

Give it a little stir.

Spread it over the pizza crust.  Now it is time to dress it up!

Sprinkle the cheese over the top.  Sprinkle the onion, cilantro, and bacon over the top of the cheese.

Bake the whole thing at 425 degrees for 10-12 minutes, or until the cheese starts to brown a little.

Let is rest just a few minutes and then slice it up and serve!  This is so good.  Just don't tell my mom it is pizza.

I am linking up with Metamorphosis Monday, Allergy Free Wednesday, and these other Awesome Parties!



Semi Homemade Strawberry Balsamic Chicken Pizza



Sometimes you run across a recipe that you just know will be a winner.  That is the case with this one.  I found this recipe for Balsamic Strawberry Pizza with Chicken and bacon and could tell that it was going to become a fast favorite of mine.

I was right!  This is a wonderful recipe.  I have made it twice now.  Both times I had to tweek the recipe.  Not because the recipe needed tweeking  but because I had some ingredients on hand to use and my time played a factor too.  So I changed up the original recipe to a Semi-Homemade version.  I pretended to be Sandra from Semi Homemade with Sandra.  I felt like a celeb.  I am sure that if you follow the original recipe it would be incredible.  I just had to make the following changes due to time and ingredients on hand.

Ingredients

One recipe for Beer Batter Pizza Dough

I already had some of this in the freezer so I just let her thaw and rolled her out.

For the Sauce:

1/2 cup Smuckers Strawberry Syrup

1/4 cup Balsamic Vinegar

1t Sweet Chili Sauce

Pizza:

1 package of Perdue Shortcuts carved chicken Breast

1/2 cup thinly sliced sweet onion

12 ounces shreaded Italian Blend Cheese

1/4 cup fresh Cilantro, finely chopped

1/4 cup fresh strawberries, finely diced

1/4 - 1/2 cup Hormel Real bacon bits

Directions

Roll our pizza dough on lightly floured surface.  Move to pizza pan and bake in a preheated oven at 425 degrees for 12 miuntes.  Remove from oven. 

Place balsamic vinegar in a small saucepan. Bring to a boil, then reduce heat and simmer 4-5 minutes, or until reduced to half the original volume and the mixture is thick and syrupy. Add strawberry syrup and sweet chili sauce and mix well. Set aside to cool.

Combine chicken with 2 tablespoons of the balsamic-strawberry mixture and mix to coat all chicken with sauce. Pour rest of sauce onto pizza dough and spread to cover. Leave a 1 inch border all around the edge.

Place about 3/4 of the cheese on top of dough and spread to cover sauce evenly. Scatter chicken, bacon and sweet onion over cheese to distribute evenly. Scatter remaining cheese over this layer.

Bake the pizza at 425 degrees for 12-15 minutes.  When the cheese is bubbly and the crust is golden brown it is ready.  Watch it closely so it does not burn.

 Remove from oven and let cool slightly, 1-2 minutes. Sprinkle with chopped cilantro and fresh diced strawberries.

Take a look at this bad boy up close.

It truly is a wonderful dinner!  I think you should make it tonight. 

I am linking up with metamorphasis monday

and these awsome Link Parties. 

Pizza Bread ~ Adapted

This was our dinner.  It was ooey, gooey love at it's best.  The bread was soft on the inside and crispy on the outside.  The inside was full of pepperoni and "cheese".  The top was covered in a delicious herb butter.  And the best part of all was it was safe for my little String Beane to eat!  Also, it was super easy and fast to put together.  What else could you want? 

String beane is allergic to milk so most of my life, the last 5 years, has been adapting food that I loved and wanted to make to be safe for him.  I only cook one meal for our family, so our dinners are always safe for him. 

The one food I miss the most is CHEESE!  It has been so hard to give it up.  It does add a little something to most foods.  I think I have tried most of the fake cheeses that you can spend a fortune buying at Whole Foods.  They are all awful.  I can't even even describe how bad they are.  Recently, I discovered Daiya Cheese.  It is actually pretty good.  We have used it in several recipes and it has worked well.

Funny thing.  String beane is so aware of his allergies that he does not want to eat the Daiya cheese.  So I have not used it much.  In this Pizza Bread, however,  it is a winner! 

Ingredients

12 Rhodes Dinner Rolls or 1 Loaf Rhodes bread dough, thawed and risen (3-5 hours)

2 Tablespoons butter, melted (we use Flieshman's unsalted margarine)

1/4 teaspoon oregano

1/2 teaspoon parsley flakes (I left these out because I didn't have any)

1/4 teaspoon seasoned salt

4 ounces sliced pepperoni

1 cup grated mozzarella cheese (I used Daiya mozzarella "cheese")

Directions

Roll the bread dough, on a lightly floured surface, into a 12x18 inch rectangle.  Combine butter with seasonings.  Brush mixture on dough, reserving a small amount to brush on top later.  Arrange pepperoni on top of seasoning mixture and sprinkle with cheese. 

Beginning with the long side, roll up dough jelly roll style.  Tuck ends under and place, seam side down, on a large sprayed baking sheet. Cut some vents in the top and brush with reserved butter mixture. 

Cover with sprayed plastic wrap and let rise for 30 minutes.  Remove wrap and bake at 350 degrees for 20-25 minutes.

We ate ours with homemade Vegetable Beef soup. 

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Linking up with I heart Naptime
Sunday Showcase
Melt in Your Mouth Monday
Market Yourself Monday
Made By You Monday
This Weeks Cravings
Metamorphasis Monday
Jam Hands

I adapted this recipe from Rhodesbread.com



Beer Batter Pizza Dough

I found this recipe for Beer Batter Pizza Dough online.  It is the best pizza dough recipe I have ever used.  It is just plain Yummy!  This has become the only pizza dough recipe I use.  One recipe yelds us two large pizza and four personal size pizzas for the Little Beanes to share.  We usually eat one of the large pizzas and String Beane and Butter Beane share one of the personal size pizzas. The rest gets put in the freezer for another day!  I  roll out the dough, bake the dough for 10-12 minutes at 425 degrees.  I add sauce and toppings and then wrap in saran wrap and tin foil and freeze.  The personal pizzas are mostly for String Beane.  I make his with sauce, pepperoni or sausage and sprinkle on some Vegan Parmesan Cheese.  Then I wrap his in tin foil and slide it in a gallon size freezer bag.  To eat, just take out of the freezer and put in a 425 degree oven for 15-20 minutes or until the cheese is melted and bubbly and toppings are cooked through.

Beer Batter Pizza Dough

• 2 cups warm water
• 2 tablespoons honey
• 2 tablespoons active dry yeast
• 7-8 cups flour
• 2 teaspoons salt
• 4 tablespoons olive oil
• 12 oz can/bottle of beer – room temperature is best

Mix the yeast, water and honey in a small bowl. Let rest until it becomes foamy.
In a large bowl, combine 4 cups of flour and the salt. Add the yeast mixture, stir to combine. Slowly add the beer and olive oil. Add 1/2 cup of flour at a time, stirring until the dough isn’t sticky (an additional 3 cups).
Turn the dough out onto a floured tabletop and knead for a few minutes until smooth and elastic. Add flour as needed to keep it from sticking – you may not need the entire 8 cups. Once the dough is soft, smooth and elastic, place it in a greed bowl and let rise for 45-60 minutes, or until doubled in size.
Divide the dough in half (this is a LOT of dough). Put half in a freezer bag, and freeze for a different week. The remaining dough can be divided into 2 large pizzas or 3 medium pizzas.
Preheat the oven to 425º. If using a pizza stone, heat it while the oven is heating up. Roll dough out to desired size. Bake on pizza stone for 5-7 minutes. Take out, add desired toppings, then back for an additional 10 minutes. Or until the cheese is melted and bubbly.