Pizza

Instructions

WHAT TO DO

1.    Bring olive oil to medium heat

2.   add collard, sausage, mushroom salt, and red pepper flakes, roasted garlic

3.   saute until collards are tender

4.   on crust, spread sauce evenly, leaving space for crust

5.    Layer ingredients evenly in this order:

                      ·       mozzarella

                      ·       provolone

                      ·       red onion

                      ·       bell pepper

                      ·       salami

                      ·       pepperoni

                      ·       olives

                      ·       cooked collard and sausage mixture

           6.   bake at highest oven temperature possible until crust browns

Ingredients
  • 2 heirloom cherry tomatoes cut in half
  • ½ bunch collard, destemmed and roughly chopped
  • 1 tablespoon olive oil
  • 1 teaspoon mushroom salt
  • 8 black olives
  • ¼ piece green bell pepper, roughly chopped
  • ½ teaspoon red pepper flakes
  • 6-8 stands red onion
  • 3 cloves roasted garlic, minced
  • ½ cup small diced chicken andouille
  • 6 slices salami
  • 6 slices pepperoni
  • ⅓ cup grated mozzarella
  • ⅓ cup grated provolone
  • 2 tablespoons fine shredded cheddar
  • ⅓ cup store bought pizza sauce
  • 1 large store bought pizza crust
Instructions

Method

-      In a skillet, sauté sausage, bacon and green bell pepper together with salt and pepper

-      Spread marinara sauce on pizza dough

-      Layer scallions over tomato sauce

-      Layer sautéed bacon, sausage and bell pepper onto pizza

-      Top pizza with cheese

-      Bake in the oven for 6-10 minutes

-      While the pizza is baking, melt olive oil-butter blend in skillet, and fry two eggs with red onion

-      Top baked pizza with fried egg and parsley, and serve

Ingredients
  • Mini pizza dough
  • ½ cup green pepper
  • ½ cup cheddar cheese, reduced fat
  • ½ cup provolone cheese
  • ¼ cup sausage
  • ¼ cup bacon bits
  • ¼ cup marinara sauce
  • ¼ cup red onion
  • 2 eggs
  • 2 tablespoons olive oil-butter blend
  • 1 tablespoon scallions
  • 1 tablespoon parsley
The Back Story

Ingredients

·      Mini pizza dough

·      ½ cup green pepper

·      ½ cup cheddar cheese, reduced fat

·      ½ cup provolone cheese

·      ¼ cup sausage

·      ¼ cup bacon bits

·      ¼ cup marinara sauce

·      ¼ cup red onion

·      2 eggs

·      2 tablespoons olive oil-butter blend

·      1 tablespoon scallions

·      1 tablespoon parsley

Method

-      In a skillet, sauté sausage, bacon and green bell pepper together with salt and pepper

-      Spread marinara sauce on pizza dough

-      Layer scallions over tomato sauce

-      Layer sautéed bacon, sausage and bell pepper onto pizza

-      Top pizza with cheese

-      Bake in the oven for 6-10 minutes

-      While the pizza is baking, melt olive oil-butter blend in skillet, and fry two eggs with red onion

-      Top baked pizza with fried egg and parsley, and serve

Meet the Guest Stars
Chef Jeff Henderson | @Chefjefflive

Chef Jeff Henderson rose from humble beginnings in South Central Los Angeles to become the first African-American executive chef at the Bellagio Hotel. He has gone on to become a successful TV host with a cable show on the Food Network, a nationally syndicated series called, Family Style with Chef Jeff and the host of Flip My Food. When he isn’t cooking on TV he’s a highly sought-after motivational speaker, sharing the secrets of realizing your potential at... (full profile)

Instructions

Method

-      Spread tomato sauce on pizza dough

-      Layer half the cheddar and half provolone cheese over tomato sauce

-      Layer tomato slices over cheese

-      Season pizza with fresh cracked pepper

-      In a skillet, sauté bacon bits and fresh garlic together; top bacon on pizza

-      Layer remaining cheese over bacon

-      Drizzle barbeque sauce over top of pizza

-      Bake in an oven at 450 for 6-10 minutes

Ingredients
  • Pizza dough, premade
  • 1 cup bacon bits
  • 1 cup provolone cheese
  • ½ cup reduced fat cheddar cheese
  • ½ cup tomato sauce
  • 1 tomato, sliced
  • 2 tablespoon barbeque sauce
  • 2 teaspoons garlic, minced
Instructions

Method

-      Mix Greek yogurt with salt and pepper, chives, 1 tablespoon of lemon-olive oil and barbeque sauce

-      Spread Greek yogurt mixture on baked, thin-crust pizza

-      Layer pizza with salmon

-      Layer shallots and dill over salmon

-      Drizzle remaining lemon-olive oil over top of pizza, and serve

Ingredients
  • Baked thin pizza crust
  • 6 ounces smoked salmon
  • 1 cup non-fat Greek yogurt
  • 1 shallot, sliced
  • 2 tablespoons barbeque sauce
  • 2 tablespoons dill
  • 2 tablespoons lemon olive oil
  • 1 tablespoon chopped chives
Instructions

Method

-      Heat 1 tablespoon of olive oil over medium-high heat and sauté onion, garlic and green bell pepper for 1 to 2 minutes

-      Add turkey and pinch of salt & pepper and cook for 5 to 10 minutes and set aside

-      Drizzle 1 tablespoon of olive oil and spread over Naan flatbread and toast in a pan over medium-high heat for 1 minute per side and set aside

-      Heat remaining olive in pan over medium-high heat and add remaining onion, garlic, Pomí chopped tomatoes, chicken broth, oregano, mustard, brown sugar and basil and cook for 2 to 3 minutes.

-      Emulsify the tomato mixture until consistency is smooth and set aside for pizza sauce

-      Spoon pizza sauce onto Naan flatbread, then add ¼ cup of shredded cheddar cheese

-      For next layer add Turkey mix

-      Add ¼ cup of shredded cheddar cheese and shredded iceberg lettuce to serve

 

Ingredients
  • 1 pound ground turkey
  • 1 jalapeno, charred and diced
  • ¼ cup charred and chopped green bell pepper
  • ½ cup chopped onion
  • 2 tablespoons minced garlic
  • 3 tablespoons olive oil
  • 1 ½ cups Pomí chopped tomatoes
  • 1 package of Naan flatbread
  • ½ cup chicken broth
  • ¼ teaspoon oregano
  • ¼ teaspoon mustard powder
  • ½ tablespoon brown sugar
  • ½ teaspoon diced basil
  • ½ cup shredded cheddar cheese
  • Shredded iceberg lettuce
  • Salt and pepper to taste
The Back Story

El Diablo Pizza, Flipped

Ingredients

·      Pizza dough, premade

·      1 12-ounce can tomato sauce

·      8 ounces veal chop, cooked and sliced

·      ½ cup shredded provolone mozzarella

·      ¼ cup banana peppers

·      2 tablespoons diced green bell peppers

·      2 tablespoons Crystal Hot Sauce

·      2 tablespoons bacon bits

·      1 tablespoon sriracha

·      1 teaspoon chili flakes

Method

-      Sprinkle cheese on premade crust

-      Mix tomato sauce, Crystal Hot Sauce, sriracha and chili flakes together

-      Spread sauce on premade crust

-      Add bacon, banana peppers, green bell peppers and veal

-      Add another layer of cheese over the top of the pizza

-      Bake in an oven at 450 for 6-10 minutes

 

Meet the Guest Stars
Chef Jeff Henderson | @Chefjefflive

Chef Jeff Henderson rose from humble beginnings in South Central Los Angeles to become the first African-American executive chef at the Bellagio Hotel. He has gone on to become a successful TV host with a cable show on the Food Network, a nationally syndicated series called, Family Style with Chef Jeff and the host of Flip My Food. When he isn’t cooking on TV he’s a highly sought-after motivational speaker, sharing the secrets of realizing your potential at... (full profile)

The Back Story

Ingredients

·      1 pound ground turkey

·      1 jalapeno, charred and diced

·      ¼ cup charred and chopped green bell pepper

·      ½ cup chopped onion

·      2 tablespoons minced garlic

·      3 tablespoons olive oil

·      1 ½ cups Pomí chopped tomatoes

·      1 package of Naan flatbread

·      ½ cup chicken broth

·      ¼ teaspoon oregano

·      ¼ teaspoon mustard powder

·      ½ tablespoon brown sugar

·      ½ teaspoon diced basil

·      ½ cup shredded cheddar cheese

·      Shredded iceberg lettuce

·      Salt and pepper to taste

Method

-      Heat 1 tablespoon of olive oil over medium-high heat and sauté onion, garlic and green bell pepper for 1 to 2 minutes

-      Add turkey and pinch of salt & pepper and cook for 5 to 10 minutes and set aside

-      Drizzle 1 tablespoon of olive oil and spread over Naan flatbread and toast in a pan over medium-high heat for 1 minute per side and set aside

-      Heat remaining olive in pan over medium-high heat and add remaining onion, garlic, Pomí chopped tomatoes, chicken broth, oregano, mustard, brown sugar and basil and cook for 2 to 3 minutes.

-      Emulsify the tomato mixture until consistency is smooth and set aside for pizza sauce

-      Spoon pizza sauce onto Naan flatbread, then add ¼ cup of shredded cheddar cheese

-      For next layer add Turkey mix

-      Add ¼ cup of shredded cheddar cheese and shredded iceberg lettuce to serve

Meet the Guest Stars
Chef Jeff Henderson | @Chefjefflive

Chef Jeff Henderson rose from humble beginnings in South Central Los Angeles to become the first African-American executive chef at the Bellagio Hotel. He has gone on to become a successful TV host with a cable show on the Food Network, a nationally syndicated series called, Family Style with Chef Jeff and the host of Flip My Food. When he isn’t cooking on TV he’s a highly sought-after motivational speaker, sharing the secrets of realizing your potential at... (full profile)

Pomi Tomatoes | @

Pomì, the authentic Italian passata (strained tomatoes) was created in Parma, Italy in 1935…

In 1982, Pomì, the tomato revolution, was introduced successfully in the United States.

Since its introduction, Pomì quality and convenience has been appreciated by millions of consumers.

Pomì has become a staple and a trusted brand for all those who seek premium quality, Italian tomatoes conveniently sealed in a BPA-free, stay-fresh package, ready to use anytime they... (full profile)

The Back Story

Chef Jeff and owner of Frank's pizza place teach you how to make mozzarella at home.

Meet the Guest Stars
Chef Jeff Henderson | @Chefjefflive

Chef Jeff Henderson rose from humble beginnings in South Central Los Angeles to become the first African-American executive chef at the Bellagio Hotel. He has gone on to become a successful TV host with a cable show on the Food Network, a nationally syndicated series called, Family Style with Chef Jeff and the host of Flip My Food. When he isn’t cooking on TV he’s a highly sought-after motivational speaker, sharing the secrets of realizing your potential at... (full profile)

Frank's Pizza Napoletana | @frank_pizza

FRANK’S specializes in the area’s only true Pizza Napoletana. Our pizzas are prepared the same way Neapolitan pizzas have been made for well over 200 years. Everything from the Caputo flour and the San Marzano tomatoes that we use, the strict techniques that we follow, our Stefano Ferrara oven and the Mecnosud dough mixer and the way use them…all follow strict Neapolitan tradition. FRANK’S also offers daily pasta specials, creative, made-from-scratch appetizers, soups, toasted... (full profile)

Instructions

Method

-Cook bacon in a skillet until rendered and crispy

-Slice Brussels sprouts in half

-Caramelize Brussels sprouts in a skillet with olive oil for about 10 minutes

-Add all of the toppings to the pizza dough

-Bake in the oven at 450 degrees for 10-15 minutes

Ingredients
  • 1 store bought pizza dough
  • ½ pound bacon
  • 1 cup cubed-cut bacon pieces
  • 1 cup Brussels sprouts
  • 1 tablespoon olive oil
  • 3 tablespoons pesto
  • 5 fresh sage leaves
  • ½ cup sliced red onion
  • ½ cup Mozzarella cheese
  • 1/3 cup Kalamata olives
  • 1 tablespoon Pecorino Romano

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