Like having nachos on a pizza
I'm not sure how I haven't tried this recipe yet, because it is FANTASTIC. I had thoughts of breaking my rules and playing with the recipe right away, but it is perfectly fine the way it is. It is a surprisingly mild tasting pizza, even with all the spicy toppings (I didn't add the jalapenos, but hubby did for his first couple of slices). I chose to add sour cream on top as I was eating, and it really added to the flavor of the pizza. Enjoy!
Nacho Libre pizza
Nacho Libre pizza
Chicken pizza
This was the first recipe that I tried from Bob Blumer's Pizza on the Grill. The smoked mozzarella is what makes this pizza, it smells like a BBQ house while it cooks in the oven. Use whatever BBQ sauce you like (I've been using Diana's Sauce brand, original BBQ) for the topping. If you have leftover chicken from a roast, it will work fine on the pizza as well. Enjoy!
Kansas City BBQ Chicken Pizza
Kansas City BBQ Chicken Pizza
Potatoes on pizza?!?
I've now made this pizza a few times, and it's quickly becoming a favorite of mine. It is yet another pizza from Bob Blumer's Pizza on the Grill. There is quite a bit of extra prep involved with the ingredients, so it will likely take a little longer the first time you try it. My best suggestion is to make the garlic paste a couple of days before (especially if you don't have a small toaster oven; I'm able to do the garlic in our toaster oven and the potatoes in the main oven). The potatoes and the pancetta can be done the day of. Enjoy!
Yukon Gold Rush pizza
Yukon Gold Rush pizza
Winter pizza
This recipe comes from Ted Allen's The Food You Want to Eat. He has a section dedicated to pizzas with a different pizza for each season. The idea is that the ingredients are ones that are easily available during that season (something that I can be pretty bad about, but have gotten better). If you manage to find Pecorino-Romano, it is a lovely cheese. It has a slightly nutty taste compared to Parmesan, and when I first discovered it, I was putting it on EVERYTHING. Enjoy!
Winter pizza with sausage, provolone & spinach
Winter pizza with sausage, provolone & spinach
My favorite pizza
I never would've thought that blue cheese, tomatoes, onions and pecans would make a good combination of toppings on a pizza. This is from Bob Blumer's Pizza on the Grill. The recipe has Cabrales cheese in the title, but you can use whatever blue cheese you want. I used to use Roquefort cheese from Cioffi's, but I now use whatever blue cheese I can find. This pizza sounds complicated on paper, but it really doesn't take too much time to prepare. I usually get the tomatoes into the oven as soon as I get home, and I get the onions going on the stove at the same time. Enjoy!
Fire-roasted tomatoes & Cabrales pizza
Fire-roasted tomatoes & Cabrales pizza
A twist on hawaiian pizza
I love this version of Hawaiian pizza from Bob Blumer's Pizza on the Grill. The combination of the onion marmelade with the cheese, pineapple and pancetta is just so delicious. When it comes to pizza dough, I get frozen pizza balls from The Valley Bakery (I think they charge 1.75 or something like that for their whole wheat dough). I tried using the Pilsbury dough once, but it doesn't work as well. For the onion marmelade, it can easily be prepared the night before. Enjoy!
Grilled pineapple & pancetta pizza
Grilled pineapple & pancetta pizza
Mmm, bacon cheeseburger
This is yet another recipe from Pizza on the Grill. I don't make it as often as the other pizzas, as it IS fairly labor intensive with just the toppings alone, but it is definitely a favorite for both of us. I get the bacon into the oven first, and cook the beef in the meantime. Once those are done, the rest is easy! If you don't like the idea of monster pizza slices (because they do end up quite big if you just section the pizza into four pieces), you can of course just spread the ingredients all over the pizza. The cheese can be grated instead of being left in slices and bacon can be broken into smaller pieces. Enjoy!
Bacon cheesebuger in Paradizza
Bacon cheesebuger in Paradizza
Another spring pizza
This recipe is probably the most difficult out of all the pizza recipes that I've tried from Pizza on the Grill, mostly for the prep of some of the toppings required. The garlic paste and the roasted tomatoes can easily be made in advance to cut down on prep the day of (but I chose to do everything the day of). The pizza has very strong flavors, but all the ingredients work quite together. Enjoy!
Prosciutto & Parmigiano pizza
Prosciutto & Parmigiano pizza
Spring pizza
This is another recipe from Ted Allen's The Food You Want to Eat. Since we now in Spring, methinks it's as good a time as any to do this recipe. I was doubtful about only having the peas and cheese as the base with no sauce, but it just works. I mean, it's Ted Allen, so I gotta trust him! Enjoy!
Spring pizza with fontina, peas and pepperoni
Spring pizza with fontina, peas and pepperoni