Hawaiian Pizza with No-Rise Crust

When I was little my parents went bowling on Saturday nights and my grandma babysat us. Since my grandparents lived right across the street my grandpa would make us a pizza, then come "deliver" it through the front window of our house. I thought it was so cool that my grandpa did that. Now, my family always makes pizza on Friday nights and I have started to somewhat adopt that tradition as well. Even if we don't have pizza on Friday nights, pizza is often on our menu anyway because there are so many different combinations that you can make! I especially love Hawaiian pizza and like the twist of adding sweet chili sauce to the bbq sauce. Feel free to replace or add to these ingredients! You could use Canadian bacon and even add some red onions. I thought I bought a red onion at the store, but I can't find it at the moment. How one loses produce I will never know! Let's just blame that one on mommy brain. Also, this crust does not need to rise so if you decide to make a pizza at the last minute then you can just whip this crust up.

Hawaiian Pizza

Ingredients:
For the dough
1 Tablespoon yeast
1 cup warm water
1 teaspoon sugar
1 teaspoon salt
2 Tablespoons canola oil
2 1/2 cups all-purpose flour (whole wheat works too!)
For the pizza1/4 cup bbq sauce
1/4 cup sweet chili sauce
3 slices thin sliced deli ham
3 slices bacon, cooked until crisp then broken into small pieces
1/4-1/2 cup pineapple chunks (or tidbits)
1-1-1/2 cups shredded mozzarella

Directions for the dough:
1. Combine yeast and water in the bowl of a stand mixer (or in a large mixing bowl) until foamy.

2. Add the sugar, salt, canola oil and flour, then knead on a low speed (or by hand) for 5 minutes until smooth and elastic. It should feel tacky to the touch, but none should stick to your fingers.

3. Spread dough on a pizza stone.

Directions for the pizza:
1. Preheat oven to 450 degrees and prepare pizza stone or pizza pan.

2. Combine the bbq sauce and sweet chili sauce and spread over pizza crust.

3. Add the ham, bacon and pineapple chunks, then sprinkle the cheese evenly over the pizza.

4. Bake for 12-15 minutes.Pin It

Chicken Alfredo Pizza

Now that I've realized how easy pizza dough is to make, I have a slight obsession with making pizzas. We probably have pizza in some form at least twice a month. It's just so easy & quick! I had half of a leftover jar of alfredo sauce and instead of just dumping it over some pasta, I decided to make this pizza instead since I already had some frozen dough in the freezer. We've had a similar pizza from Papa John's and really liked it so of course I wanted to recreate it at home (with a few additional toppings!). Now I know pizza is pretty basic, but I am always looking for new topping ideas, so that is why I am sharing this "recipe" with you today.

Chicken Alfredo Pizza
Source: me! Pizza dough source: Annie's Eats


Ingredients:
Pizza dough (you could use homemade or store-bought)
Half jar of alfredo sauce
Chicken, cubed & cooked (I just saute some in a pan until they are just done since they will get baked in the oven too and I HATE dry chicken!)
Bacon, cooked and crumbled (I use the already cooked kind that you just have to heat up in the microwave)
Frozen spinach (I cook up the spinach and then blot out all of the excess water)
Shredded mozzarella cheese
Olive oil, parsley and oregano mixed together (I use this to brush on the crust)

Directions:
Roll out pizza dough to desired size on pizza stone. Spread alfredo sauce on crust and add the rest of the toppings. Brush the olive oil mixture on the crust. Bake at 500 degrees for 12 minutes or until crust is golden. (My cheese got a little browned, but it still tasted good!)

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Stromboli

I make pizza a lot since you can use a variety of combinations and it's a quick and easy meal (once the dough is finished). I decided to try a new dough recipe, which made 2 balls of dough. I ended up using the second ball of dough the following week for more stromboli. I can't believe how good this was - I highly recommend it! Oh, sorry for the weird picture but the stromboli didn't fit on the pan so I had to curve it so it just looks weird all around.

Stromboli
Adapted from Smells Like Home
Pizza Dough Source: Annie's Eats, who got it from Baking Illustrated

Pizza Dough

Ingredients:

½ cup warm water (about 110°)

1 envelope (2 ¼ tsp.) instant yeast

1 ¼ cups water, at room temperature

2 tbsp. extra-virgin olive oil

4 cups (22 oz.) bread flour, plus more for dusting

1 ½ tsp. salt

olive oil or non-stick cooking spray for greasing the bowl

Directions:

Measure the warm water into a 2-cup liquid measuring cup. Sprinkle in the yeast and let stand until the yeast dissolves and swells, about 5 minutes. Add the room temperature water and oil and stir to combine.

Place the flour and salt in the bowl of a stand mixer fitted with the paddle attachment. Briefly combine the dry ingredients at low speed. Slowly add the liquid ingredients and continue to mix at low speed until a cohesive mass forms. Stop the mixer and replace the paddle with the dough hook. Knead until the dough is smooth and elastic, about 5 minutes. Form the dough into a ball, put it in a deep oiled bowl, and cover with plastic wrap. Let rise until doubled in size, about 1 ½ to 2 hours. Press the dough to deflate it.

Turn the dough out onto a lightly floured work surface. Divide the dough into two equal pieces. Form both pieces of dough into smooth, round balls and cover with a damp cloth. Let the dough relax for at least 10 minutes but no more than 30 minutes.

Use both halves of the dough or wrap one half tightly in plastic wrap and place in plastic zipper bag. Freeze for up to 2 months.

Stromboli


Ingredients:
4 oz shredded mozzarella cheese
2-4 oz sliced provolone cheese (I used an Italian cheese blend)
1/2 cup sliced pepperoni (I used turkey pepperoni)
Deli ham (my addition)
Parmesan cheese
Oregano
1 tbsp butter, melted
Pizza seasoning
1/2 of the above dough recipe or store bought pizza dough

Directions:
Preheat a pizza stone in a 500 degrees F oven for 20-30 minutes.

Dust a clean work surface with flour. Roll out dough into a long oblong shape, about 12-14 inches long and about 8 inches wide.

Visually divide the dough into thirds long-ways. Down the center third of the dough sprinkle half of the mozzarella cheese, place half of the provolone, sprinkle with oregano and Parmesan cheese and layer half of the pepperoni. Fold one side of the exposed dough over the stuffed center. Repeat a layer with the remaining cheeses, oregano, and pepperoni on top of the dough half that covered the first layer. Fold the remaining 1/3 of the dough over the stuffed area and wrap it under the log. Wrap the ends under the log as well.

With a sharp knife, make 4- 5 slits on the diagonal into the top of the dough to allow the bread to vent while it cooks. Using a pastry brush, brush melted butter over the top of the bread and down the sides. Sprinkle with pizza seasoning.

When the stone has heated, carefully remove it from the oven and sprinkle it with cornmeal. Place bread on the cornmealed stone and bake for 12-14 minutes until nicely browned. Remove the stone from the oven and allow the bread to cool on the stone for 5 minutes. Cut into pieces using a pizza cutter. (I dipped the stromboli into jarred pizza sauce)

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Chicken Pesto Pizza

I saw this recipe on Annie's blog and immediately added it to the menu for the week. This pizza is fabulous. It was a different spin on pizza that I haven't made before and refreshing to taste something new!

Chicken Pesto Pizza
Adapted from Annie's Eats and Money Saving Mom (for dough)


Ingredients:

For the pesto:
1/4 cup pine nuts
3 medium garlic cloves, unpeeled
2 cups packed fresh basil leaves
7 tbsp. extra-virgin olive oil
Salt
1/4 cup finely grated Parmesan cheese
**I just used jarred pesto from the store** (of course, once my basil starts growing, I can make my own!)

For the pizza:
1/2 batch perfect pizza crust dough (enough for 1 pizza), at room temperature **I used a different recipe since I didn't have enough time to wait for dough to rise - it can be found at Money Saving Mom)**
Shredded mozzarella cheese
Grilled chicken, cut into bite-sized pieces (about 1/2 of one chicken breast)
Cherry tomatoes, sliced into thirds
Kosher salt and freshly ground black pepper

Directions:

To make the pesto, toast the pine nuts in a small skillet over medium heat until just golden and fragrant, 4-5 minutes. Set aside. Add the garlic to the empty skillet and toast, shaking occasionally, until the cloves are fragrant and their color deepens slightly, about 7 minutes. Transfer the cloves to a cutting board; cool, peel and chop. Place the basil in a heavy-duty gallon-sized plastic bag. Pound the bag with a rolling pin until all the leaves are bruised. Combine the pine nuts, garlic, basil, olive oil and 1/2 tsp. salt in the bowl of a food processor. Process until smooth, scraping down the sides of the bowl as necessary. Transfer the mixture to a bowl, stir in the Parmesan cheese, and adjust the salt to taste. Store in an airtight container in the refrigerator. (Or just use store bought, like I did)

To make the pizza, preheat the oven to 450 degrees F. Roll the dough out on a lightly floured surface, then press onto the pizza stone. Spread a thin layer of pesto on the pizza crust using the back of a spoon. Sprinkle with a layer of shredded mozzarella cheese. Top with grilled chicken pieces and sliced cherry tomatoes. Season with kosher salt and freshly ground pepper, to taste. Place in the oven and bake until the cheese is bubbling and the crust is lightly browned, about 12-15 minutes. Slice and serve immediately.

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Sausage & Pepperoni Pizza

I really like making pizza for a quick weeknight meal. This one isn't the healthiest to make, but it tastes good! I also didn't have any shredded mozzarella so I ended up using a fiesta blend instead, which ended up being just fine.

Sausage & Pepperoni Pizza
Source: Stef's Kitchen

Ingredients:
Italian sausage, cooked and crumbled
Pepperoni slices
Tomato sauce
Italian seasonings
Fiesta blend shredded cheese
Refrigerated pizza dough (I used Pillsbury)

Directions:
Roll out pizza dough onto pizza stone. Spread tomato sauce over dough and grind Italian seasonings over it. Sprinkle the Italian sausage and pepperoni over pizza, and top with cheese. Bake according to dough instructions.

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BBQ Chicken Pizza

I've seen a lot of pizza recipes floating around lately - something must be in the air! I love to make pizza because you can put anything on it and it doesn't take long to make at all (if you use refrigerated pizza crust). I have yet to make my own pizza crust. Not because I don't think I can, but I haven't been in the mood to wait for the dough to do its thing! With my schedule lately all I have time to do is roll out some refrigerated dough, slap some toppings on it, and bake. I actually made this pizza a long time ago, but I'm just now getting around to blogging about it. The pictures don't do this pizza justice. It makes it look like the dough is really light and not done, but that was not the case at all. This is a super easy recipe - enjoy!

BBQ Chicken Pizza
My own "recipe"

Ingredients:
Refrigerated pizza dough crust
BBQ sauce (I used hickory)
2 chicken breasts, cubed and cooked
Can of diced pineapple
Shredded mozzarella cheese

Directions:
Roll out pizza crust onto a baking stone or sheet. Spread bbq sauce over pizza - use however much or little you like. Spread chicken and pineapple over pizza and then sprinkle the amount of cheese you want on top. Bake according to pizza crust instructions. (I made this so long ago I don't remember the temp or time)
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