Breakfast Pizza #BrunchWeek

This post is sponsored in conjunction with #BrunchWeek. I received product samples from sponsor companies to aid in the creation of the #Brunchweek recipes. All opinions are mine alone.

Does it get better than brunch? I really don’t think so. There’s so much joy in a low-key, mid-morning get together than includes everything from breakfast to dessert – and of course, cocktails.

Breakfast Pizza 2

Welcome to #BrunchWeek 2019 hosted by Love and Confections and A Kitchen Hoor’s Adventures! This is our 7th year of #BrunchWeek and we have 35 bloggers from around the country sharing over 140 of their best Brunch recipes. We have so many delicious recipes for you to enjoy throughout the week including cocktails, appetizers, casseroles, cinnamon rolls, breakfast pizzas, coffee cakes, plenty of desserts, and more! Our BrunchWeek Sponsors are helping us give away some great prizes. Thank you so much, Sponsors, for your generosity. We have an incredible giveaway below and we’d love if you would take a moment to read about it and what you can win!

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Slow Cooker Pepperoni Pizza Soup

Happy National Soup Swap Day! It’s seriously one of my favorite days of the year.

I mean, really, what is better than getting together with your friends on a chilly January Saturday and eating lots of soup?

pepperoni pizza soup 3

This Slow Cooker Pepperoni Pizza Soup is my contribution to this year’s soup swap. Since it’s essentially pizza in a bowl, it’s a crowd pleaser – and especially a hit with the kids.

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8 Great Ways to Use Up Thanksgiving Leftovers

Thanksgiving is officially over, but chance are your fridge is still full of remnants from yesterday’s meal.

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I’m not a fan of eating the same meal over and over, so I always re-purpose my leftovers into new creations. Here are eight of my favorite ways to re-imagine Thanksgiving leftovers!

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Caramelized Onion, Bacon, and Spinach Pizza

It’s National Pizza Month – a holiday my kids can really get behind. Even as “good eaters”, they’re not immune to the lures of a good pie, and when tasked with picking dinner, they’ll pick pizza 99% of the time.

OnionBaconSpinachPizza2

But, they rarely want anything other than cheese pizza, which is why I got excited for this linkup – an excuse to make a blog worthy pizza? Sold.

This pie is delicious, but the onions are what really sold me. Hitting them with the balsamic vinegar at the end add such a great depth of flavor – and they pair brilliantly with the bacon and spinach. This is easily one of the best pizzas I’ve ever made!

And if you want more reasons to celebrate this month, here are a few from my fellow blogger friends:

OnionBaconSpinachPizza

Caramelized Onion, Bacon & Spinach Pizza
(adapted from Cooking Classy)
Makes 1 12″ Pizza

1 lb. pizza dough or a prepared crust
1/2 lb. bacon, cooked and chopped
1 Tbsp. olive oil
1 large red onion
Salt and pepper, to taste
1 tsp. sugar
1 Tbsp. balsamic vinegar
1/3 cup frozen spinach, thawed and rung out well
2 Tbsp. butter
1 clove garlic
2 Tbsp. flour
3/4 cup milk
6 oz. shredded mozzarella cheese
2 oz. shredded Parmesan cheese

Preheat oven to 475 degrees. Put your pizza stone in the oven, if you have one.

In a skillet over medium high heat, heat the olive oil. Slice the onion thinly and add to the pan. Season with salt and pepper. Cook until onion is soft then stir in the sugar. Cook for another 5-10 minutes, until caramelized. Stir in the balsamic vinegar and cook another minute. Remove from heat and set aside.

Roll out the pizza dough into a 12″ round.

In a small saucepan over medium heat, melt the butter. Whisk in garlic and flour and cook for one minute, stirring constantly. Slowly whisk in the milk. Season to taste with salt and pepper. While stirring constantly, bring to a boil.

Spread the garlic sauce over the prepared dough. Top with half the mozzarella and half the Parmesan. Sprinkle bacon, onions, and spinach evenly over the pizza. Top with remaining cheese.

Bake for 8-12 minutes, until the crust is golden and the cheese is melted.

 

Fresh Corn Salsa (1)

Pizza Beans

It’s the first Lenten Friday of 2018 and I’m marking it with – you guessed it! – a pizza dish.

For years, our Lenten Friday staples were spaghetti with tomato sauce and pizza. This blog series was born out of my desire to experiment with other options. Now in it’s fifth year, I’ve added so many more meatless meals to my repertoire – but pizza-inspired dishes still hold a place in my heart.

These beans are our pizza representation for the year. They’re not overly reminiscent of pizza, but the tomato sauce and cheese made it totally plausible to the kids – they happily ate it up! I loved that it was loaded with veggies, too.

Pizza Beans

Pizza Beans
(from Smitten Kitchen Every Day)
Serves 6-8

2 Tbsp. olive oil
1 large onion, chopped
2 celery stalks, diced
2 carrots, diced
Salt and pepper, to taste
2 garlic cloves, minced
1/4 cup red wine
4 oz.  curly kale leaves, torn into bite sized pieces
2 1/4 cups crushed tomatoes
1 lb. giant white beans
3/4 cup vegetable broth
1/2 lb. mozzarella, grated
1/3 cup  grated Parmesan

 

Soak the beans overnight. Drain, then transfer to an oven-safe dutch oven. Cover with water. Bring to a boil and then turn heat to low. Simmer for 1 1/2 – 2 hours, until beans are soft. Drain and transfer the beans to a bowl. Set aside.

Over medium-high heat, add the oil to the same dutch oven. Add the onion, celery, and carrots and season with salt and pepper. Cook until lightly browned, about 10 minutes. Add garlic and cook until fragrant. Add the wine and scrape up any browned bits in the pan, then continue to cook until the wine disappears. Add the kale and cook for 1-2 minutes, until wilted in. Add the tomatoes and bring to a simmer. Stir in the beans and vegetable broth. Simmer for 10 minutes and adjust seasonings as needed.

Sprinkle mozzarella and Parmesan over the top and bake for 10-15 minutes.

Pizza Beans

Eggplant and Garlic Pizza

You know those recipes you have pinned forever and when you finally make them you’re like, why did I wait so long?! This was one of those.

My kids love pizza of all kinds – and I loved the idea of the eggplant – so this was a win all around for us. It was gobbled up in record time.

It is, admittedly, a bit more time consuming than the pizzas I normally make, but it was totally worth the extra effort. The eggplant and garlic combo on pizza is amazing. I can’t wait to make this with fresh-from-the-garden eggplant this summer!

EggplantGarlicPizza

Eggplant and Garlic Pizza
(slightly adapted from A Family Feast)
Makes 1 12″ pie

1/2 lb. pizza dough at room temp
1/2 eggplant, thinly sliced
1 tsp. salt + additional for sprinkling
1/2 cup flour
1/4 tsp. pepper
Enough vegetable oil to fill a skillet 1/2″
1/3 cup pizza sauce
3/4 cup shredded mozzarella
3 cloves minced garlice
1 tsp. basil
1/2 tsp. oregano
Olive oil, for drizzle

Lay eggplant slices in a single layer and salt liberally. Let sit for 30 minutes, then rinse.

In a shallow bowl, whisk together the flour, 1 tsp. salt, and pepper. Coat each eggplant slice in the flour, shaking off excess.

Heat the vegetable oil in skillet. Fry the eggplant slices for three minutes, flipping once. Remove to a paper towel to drain.

Preheat the oven to 500 degrees. Roll dough out into a 12-14″ circle.

Spread the sauce over the dough and top with 1/2 cup mozzarella. Sprinkle the garlic, basil and oregano over, then lay the eggplant slices on top. Top with remaining cheese. Drizzle with olive oil.

Bake for about 7 minutes, until the bottom of the crust is browned.

EggplantGarlicPizza

(Leftover) Turkey and Cranberry BBQ Sauce Pizza #ThanksgivingLeftovers

Leftover turkey + leftover cranberry sauce = pizza night, of course.

I’ve always preferred to reimagine my turkey leftovers into non-Thanksgiving fare – like Turkey Cranchiladas or Turkey and Chorizo Hash – and this pizza fits right in. The cranberry sauce gives you a slightly sweet, slightly tart edge to your barbecue sauce – and it pairs awesome with the turkey and cheese.

This is a great dish to make at the end of the weekend when your turkey and stuffing sandwiches are getting tired!

CranberryBBQPizza

(Leftover) Turkey and Cranberry BBQ Sauce Pizza
(slightly adapted from Recipe Runner)
Makes 1 12″ Pizza

1/2 lb. pizza dough
1/2 cup cranberry sauce
3 Tbsp. barbecue sauce
1 cup turkey, shredded
1 1/2 cups mozzarella
2 Tbsp. red onion, thinly sliced
Chopped cilantro, to taste

Preheat the oven to 450 degrees and line a baking sheet with parchment.

Roll out the pizza dough and place on the prepared baking sheet.

In a small bowl, stir together the cranberry sauce and barbecue sauce and spread over the crust. Top with turkey, cheese, and red onion.

Bake for 10-15 minutes, until the crust is golden.

Top with cilantro and serve.

Looking for more leftover ideas? I’ve teamed up with a bunch of great bloggers today to share lots of great ways to use up your leftovers:

Cranberry-Orange Brie Bites by Books n’ Cooks

Cranberry-Topped Baked Brie by Culinary Adventures with Camilla

(Leftover) Turkey and Cranberry BBQ Sauce Pizza by Kate’s Recipe Box

Prosciutto & Asiago Stuffed Mushrooms by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice

Spicy Turkey Quesadillas by Jolene’s Recipe Journal

Thanksgiving Leftover Empanadas by The Redhead Baker

Turkey Croquettes by Cindy’s Recipes and Writings

Turkey Gumbo by Palatable Pastime

Turkey Pot Pie by Making Miracles

Florida Strawberry Pecan Pizza #foodbloggers4fl

floridafb

Today, food bloggers are coming together to highlight groups that are helping with Irma relief. And we’re sharing some Florida food – because food is our love language.

I decided to go with something comforting and featuring a Florida staple – strawberries. There are more than 10,000 acres of strawberries growing in Florida! They’re the #2 grower in the country. What a better way to honor Florida than with Strawberries?

This pizza is like a taste of summer. With all fresh ingredients, this is an awesome showcase of Florida’s strawberries.

But, of course, Florida isn’t the only place that felt the effects of Irma. The list of charities below highlights groups helping out with Irma relief in Florida and throughout the Caribbean. If you’re planning to donate, these are all great options.

Volunteer Florida
Miami Diaper Bank
Harry Chapin Food Bank of Southwest Florida
South Florida Wildlife Center
Heart of Florida United Way
All Faiths Food Bank
Second Harvest Food Bank of Central Florida
Caribbean Disaster Emergency Management Agency
Fondos Unidos
Community Foundation of the Virgin Islands
St. John Community Foundation
Anguilla Beaches

StrawberryPizza

Florida Strawberry Pecan Pizza
(adapted from Fresh from Florida)
Makes 1 12″ pizza

1 cup fresh Florida strawberries, sliced
1/2 lb. pizza dough
2 Tbsp. balsamic glaze
3/4 cup shredded mozzarella
2 Tbsp. chopped pecans
Fresh basil, julienned

Preheat the oven to 425 degrees.

Roll out the dough into a 12″ circle. Spread the glaze evenly over the dough. Sprinkle the cheese over the glaze. Spread the sliced strawberries evenly over the top of the pizza. Sprinkle the pecans over.

Bake for 20-25 minutes, until the crust is golden. Sprinkle with julienned basil and serve.


Greek Pizza

Today is Good Friday and the last installment of the Lenten dinner series for the year. And I saved the best for last.

One of our local pizza places makes a salad pizza – it’s basically a warm crust with a garden salad on top and it’s amazing. This is pretty much the Greek salad version of that. There’s something amazing about the contrast of the warm, melt-y feta against the cold crunch of the vegetables. Seriously, if you don’t already have dinner plans, you need to make this tonight.

In the interest of speeding things up (because I have zero patience on Friday nights), I used a pre-made pizza crust for this. You could also use your favorite pizza dough and just bake until the dough is golden brown – probably a few extra minutes.

GreekPizzaDone

Greek Pizza
(slightly adapted from Cooking Classy)
Makes 1 pizza

1 prepared pizza crust
1 1/2 Tbsp. olive oil
3 garlic cloves, minced
1/2 tsp. dried oregano
1/4 tsp. dried basil
1/8 tsp. dried thyme
Salt and freshly ground black pepper, to taste
6 oz. shredded mozzarella
4 oz. feta, crumbled
1/2 cup chopped red bell pepper
1 cup grape tomatoes, quartered
1/3 cup chopped kalamata olives
1/4 cup chopped red onion
1 Tbsp. chopped fresh parsley

Preheat the oven to 450 degrees.

Whisk together the olive oil and garlic and brush over the prepared crush. Sprinkle the crust evenly with oregano, basil, thyme, salt, and pepper. Top evenly with mozzarella and then feta.

Bake for 15 minutes, until the crust is golden. Immediately top with red bell pepper, grape tomatoes, olives, onion, and parsley and serve.

Cheeseburger Pizza

When I was pregnant with Jake, all I wanted to eat was pizza. I tried to shake it up by making as many different pizza-flavored dishes as I could find, but I’m pretty sure Mark was sick of pizza after first trimester.

This pregnancy, burgers have been the big hit. I joked with Mark early in the pregnancy that maybe it was a girl this time since I was craving something different – but I didn’t really expect to be right!

This pizza was one of my I’m-trying-to-pass-this-off-as-not-burgers-again meals. It was a huge hit here – and one we’ll make again even after the burger cravings are gone!

CheeseburgerPizza

Cheeseburger Pizza
(adapted from The Girl Who Ate Everything)
Serves 4-6

1/2 lb. ground beef
1/3 cup diced red onion
1 tsp. Worcestershire sauce
1 lb. pizza dough
1/2 cup ketchup
1/4 cup prepared mustard
1 Tbsp. mayonnaise
1 Tbsp. dill relish
2 cups shredded cheddar cheese
Dill pickle slices for topping

Preheat the oven to 400F degrees.
In a medium skillet, brown the ground beef and onion. Drain the grease and stir in the Worcestershire.
Roll out the pizza dough and bake for 8 minutes. While baking, whisk together the ketchup, mustard, mayonnaise and relish.
Once pre-baked, remove the crust from the oven, spread the sauce over evenly, top with the ground beef, cheese and pickle slices. Return to the oven for an additional 6-10 minutes, until cheese is melted and the crust is golden-brown.