Just Chicken Pot Pie Pizza

One of my oldest recipes on this blog is still one of my favorites: Just Chicken Pot Pie. It's all the rich yumminess of pot pie without all those yucky vegetables (hehe...). Sooo when I saw the idea of a pot pie pizza I immediately got excited to try it--but a "Just Chicken Pot Pie" version!

Soooo-what is this pizza, exactly? It's a delicious chicken-y pot pie filling (made from onions, butter, chicken broth, and milk-mostly.), shredded cooked chicken, and cheeeeeese. All on a pizza crust. It's actually super simple and is def. a great option for any picky eaters in your house! I

I was super due for a new pizza recipe, so this could not have come at a better time. Plus Michael was only luke-warm about it (he felt like it was too bland, which is a common complaint when I make foods that I like lol)---which you may think is a bad thing but NO because it meant MORE PIZZA FOR ME! It's cheesy and rich and chicken-y and just mmmmmmmm mmmmm! (I'm very eloquent about my food, as you can see!)

Crispy Pizza Wraps

It's the new year. Which means one thing:

people are resoluting to be healthier.

And this year Michael and I are very much amongst those peoples. We have a wedding to prep for!

I'm going to be primarily trying to exercise-but also just making better choices for food (less sweets/fats, pretty much no fried food and trying to limit the amount we go out to eat). Michael works so much that he doesn't have as much time to exercise and he's not a picky eater so we'll mostly be making diet changes for him. This means that there will probably be more healthy/healthier foods on the blog for the forseeable future...

...that said....everything in moderation.

There'll still be some treats, don't worry ;)

This recipe is a great way to bring in this new year! Michael loves pizza rolls and um...they're horrid for you. So I made these as an attempt to create a healthier copy cat. Are they the same as pizza rolls? No. They're not. HOWEVER they are delicious and still a tasty, lighter, little snack. You just use some wonton wrappers and, really, stuff whatever you want inside--if you want to get really healthy put some spinach and chicken in there (I tried to stay close to the inspiration with pepperoni and cheese). They're crispy/crunchy, easy, and a crowd pleaser!

Because being healthier shouldn't feel like we're denying ourselves :)

Mashed Potato Pizza

Sometimes inspiration hits you like a sledgehammer.

One day I was just on facebook, like I do, and I saw a girl I knew from high school posted a promo from a restaurant about how their "Mashed Potato Pizza is Back!" and I was just like "WHAAAAA??!"

And I knew I must make it.

What does a pizza consist of? Crust, sauce, cheese, toppings.
What does this pizza consist of? Crust, mashed potato, cheese, topping.

Pretty similar.

Pizza is always the perfect dish because you can completely, 100%, make it according to your preference. I used whole wheat thin crust pizza crust, because I like it. You can use whatever suits your fancy-whether that be store-bought or your favorite recipe. You can also use regular, plain old mashed potatoes or jazzed up ones (like garlic mashed potatoes! Or ones with sour cream!)--and you can use fresh mashed potatoes or save on time by using leftover. Top it with your cheese of choice. And then whatever toppings make you happy-which for me are chives/scallions. For you it might be bacon. Who knows!?

Also, if you're extra special and get your hands on some STAR Grilling Cuisine Cooking Oil (with garlic!) it makes a tasty addition when brushed onto the pizza dough before baking. Just saying.

It's fall. Comfort food season. What's more comforting than pizza AND mashed potatoes?!

Pesto Chicken Pizza-Guest Post at Sarcastic Cooking

Bloggy friends are precious. And when they are in need and ask you to guest post for them you say "OF COURSE!" especially when that friend just had her 1st baby AND you participated in her virtual baby shower.

Yepp...I'm talkin' about Stef from Sarcastic Cooking.

That hilarious, fun, witty, genius in the kitchen who has great taste in TV. And less than a month ago gave birth to her little man, Andy. And today I'm taking over Sarcastic Cooking with this pizza!

THIS. PIZZA. A total fave. It uses my new fave crust (the Neapolitan style), pesto, tomatoes, and chicken to create a little variety in my pizza liiiife. So crisp and delicious.

But hey...if you wanna hear more (and GET THE RECIPE) jump on over to Sarcastic Cooking!

Go on, get your tushes over there!

Chevre and Spinach Pizza with Truffle Honey-Goat Cheeses of France Review

Fancy fancy pizza up in here today y'all.

Neapolitan pizza crust (AKA my new favorite), spinach, organic white truffle acacia honey, and fresh Parmesan cheese...all of these things come together to highlight the star of this pizza:

Goat cheese. From France.

Goat Cheeses of France, the "original chèvre".

Oooh la la.

I was lucky enough to get a shipment of a few different goat cheeses to try, and oh my goodness! They were all SO creamy and wonderful and just, like, made me feel sophisticated! Turns out there is A LOT to learn about chèvre, which is where Goat Cheeses of France comes in. I HIGHLY suggest you check our their site and get yourself all acquainted with all the goodness there is out there!

Anyway. Back to this fancy shmancy pizza.

The interplay of all the elements creates such an interesting experience on your palate (yeah, listen to me, saying "palate"), it's somehow tangy and smoky and sweet all at once. Sorta unreal.

Now, this was not my favorite pizza. My super tasting-ness was a bit overwhelmed by it all (yesss being a super taster is a real thing and it is to blame for much of my pickiness)-but Michael really liked it and he was enough of a dear to finish off the 2 pizzas for me. 

Regardless of my insanity, if I had a restaurant, I would totally serve this pizza.

Because, I mean, really. Look at it. And I KNOW it's tasty. Trust me. Give it a try.

3 Cheese White Pizza with Truffle Oil-daRosario Review

Some things about me, just don't make sense. Like...I hate mushrooms. Always have. But...gosh darn it I am OBSESSED with all things truffle (although I don't think I could just straight up eat a whole truffle mushroom...) My first taste of the friggin' indescribable goodness of truffle was back when I was a cater waiter, I tried a truffle oil french fry. And I died. BECAUSE OMG. And since then my love has only grown. But, I had never had my own truffle oil to use. Because...well....it's pricey. The foodie heavens all aligned, though, and led to me meeting a delightful man while I was working one of my day jobs, and this man happens to work with daRosario. And when he heard about my blog, he offered me some of their truffle oil to try. And guys...let's dish.

Turns out, all other brands of truffle flavored anything are synthetic. daRosario Organics is the only company that makes 100% USDA Organic truffle and porcini oils, and guarantee all of their ingredients are real (which means real truffles, no artificial flavors, no "aroma" no "essence" and no "extracts".) Their products include (in addition to the truffle oils) white and black truffle mayonnaise, white truffle honey, and white and black truffle butters (all of which are organic and real). The flavor speaks for itself-seriously, it's the only brand I'll use from now on.

When I got my truffle oil, so many thoughts of ways I could play with it zoomed through my mind. But I could not stop thinking about some ricotta pizzas with truffle oil I've had-so I decided to make my own version! Using the Neapolitan style pizza crust I'd learned to make (but you could def. make this pizza using any pizza crust you prefer), and a combination of ricotta, mozzarella, and parmigiana romano cheeses...just...OH MY GAWD. I am IN LOVE with this pizza. I've made it twice already. Even Michael liked it! Seriously, just the perfect combination of flavors. You're gonna feel like a gourmet chef when you make this, and like a goddess (or god...I'm fairly certain some of you readers are dudes also) when you take your first bite. TRUFFLE PIZZA NIRVANA.

Mexican Pizza

This is another case of Michael seeing something on the computer while I'm commenting on a blogger friend's blog, and him going "I WANT THAT." And seriously though, he very rarely asks for anything specific, so when he does I have to honor his request! Especially since this recipe is so eaaaasy.

And...I could use some easy in my life right now. I'm like...just...so busy. I just got back a couple days ago from Ohio and now I'm here for a week (in which I'll be working, blogging, cooking, etc.) and then I go back to Ohio for Michael's cousin's wedding. Then when I get back I'm gonna have a bunch of stuff to catch up on and there is already work booked and a short film and....yeah. You get the idea.

Seriously: people who work full time and go to school and/or have children...I just don't know how you guys do it. Mad props because I am just apparently easily overwhelmed.

Thank goodness for easy dinners that please. It's seriously just tortillas and like taco ingredients layered and baked for a short amount of time. And apparently it's delicious. The boy is certainly a big fan. He especially liked it if it's had some time to cool-less messy I suppose?

If you're busy too, let's just calm ourselves down and make some Mexican Pizza, shall we?

Vimbly and 180 Neapolitan Pizza Making Class Review

Oh my goooodness you guys, I had the opportunity to do one of the coolest things I've done in my lifetime.

Thanks to this super cool meetup group I'm a part of, Food Bloggers in NYC (created by my girl Mallory, of total noms), me and a small group of other food bloggers were given the opportunity to take part in a Neapolitan Pizza class at 180 Neapolitan Eatery. We booked the class through Vimbly (SUCH a cool and easy way to book fun things to do in NYC, plus Phoebe, one of their interns, came along on the class and she was such a sweetie and so much fun, and she made sure we were taken care of!)

The class was held in this adorable, authentic Italian restaurant in the heart of Little Italy. Our instructors were Nicole (a girl who's been raised on this stuff and trained in the best restaurants in the city) and Chef Chris Nirschel (Food Network's "culinary bad boy"...yes we all teased him about his nickname. He was super cool, and funny, and down to earth considering he's pretttyyyy famous lol). And there were 8 of us food bloggers (plus Phoebe) sitting down to learn from the masters all about the magical ways of Neapolitan pizza.

After some wine (for the wine drinkers) and chit chat, we got to learn all the secrets. We were taught step by step how to take some 00 flour, water, and yeast to make the dough. Once it was kneaded and such, all perfect, we put our little dough balls in to-go containers to be able to use our dough to try out pizza at home! Then we were given some dough that had already been given time to rest and we were taught what to do with that...and some people attempted the air toss (which we learned is unnecessary but sort of fun I suppose? I'm a play-it-safe-er, no tossing for me! Lol)

Fun tip learned: traditional sauce for the pizza is just some San Marzano tomatoes blended with basil. No cooking. Tastes so fresh and perfect! I've already done it at home and am in love with it. 

Roasted Garlic, Chicken, and Herb White Pizza

I'm generally not an adventurous pizza eater (Ok fine, I'm not an adventurous eater, period.) But like...I'm that lame person where, in a group setting, people are like, "Ok we want pineapple and banana peppers on this pizza, and artichokes and capers on this one...Kayle what do you want?

"....just plain cheese please." I always choke out in the most timid voice.

(The exception to this rule is when I hear about ricotta and truffle oil pizzas, I'M ALL OVER THAT. But even when I eat margherita or grandma style pizzas, they're still the same basic ingredients as a plain, old, boring, not adventurous pizza.)

And when I'm making pizza at home, I'm no different. There's always a thin crust, tomato sauce (or at least tomatoes) mozzarella/Parmesan cheese, and some basil. That's it. But this pizza, YOU GUYS this pizza is something totally different and so amazing and so delicious.

Look at me, growing up.

Anyway, I really don't know what's not to like about this pizza.

I used my favorite, whole wheat, pizza crust (you can use whatever crust recipe-or storebought crust dough-you prefer). We have a white sauce that essentially just tastes like garlicky goodness (and that I cut some calories on by using fat free evaporated milk). Then theres the goodness of chicken, cheese, and red onions. But really, you can def. play around with toppings-as with any pizza. You can omit and add whatever your little heart desires. That's the fun!

Whole Wheat, Thin Pizza Crust

Prepare for some blasphemy: 

I was never super into pizza.

I know! I know, it's ridiculous! Take comfort in knowing that I have converted! Turns out, I was eating the wrong kind of pizza. When I moved to NY I learned-I love thin crust! But still, pizza wasn't a thing I ate very often-so unhealthy! Then, I realized how easy it was to make homemade pizza. But still, I was nervous to try homemade dough.

BUT NO MORE! 

This is my go-to pizza dough recipe. Not only does it make delicious, thin crust pizza-but it's also made with whole wheat flour! Yay for it being healthier! During Lent I made this virtually every Friday.

I kid you not.
So, I figured I'd share this with you today. Happy Friday!! :)

Pizza Caprese with Garlic Cheese Bread

My Italian ancestors will be so proud of me. I made pizza! Alright...I didn't make the dough, but I will do that on some special, ambitious day. To make the pizza a meal, I also made cheesy garlic bread. I realize that that pretty much is almost the same thing as pizza. Apparently, all decent side dishes to serve with pizza, are essentially pizza. Regardless! This was delicious. Beloved by all in my home (AKA....Michael). And seriously...the pictures speak for themselves. Drool away!