I have a huge backlog of pizzas from Pizza Fridays that I need to blog, including this one with sliced apple, bacon, caramelized onions and blue cheese. I know it sounds weird, but we love fruit on pizza, especially when the sweetness of the fruit is paired with salty goodness.

Apple, Bacon, Caramelized Onions, Blue Cheese Pizza

1 teaspoon olive oil
1 small onion, thinly sliced
salt and pepper
1-lb ball of pizza dough
8 oz mozzarella, shredded
1 small apple (we like honeycrisp), peeled and thinly sliced
4 slices bacon, cooked and crumbled
1/4 cup blue cheese crumbles

Preheat a pizza stone in a 500-degree oven for at least an hour while you assemble your ingredients.

Heat the oil in a non-stick skillet over medium heat. Add the onion and season with salt and pepper. Allow the onion to cook slowly - you want it to get brown without burning. Lower the heat if the onions are browning too quickly. If the pan seems dry, add a splash of water. The onions should take about 20-30 minutes to turn a nice, caramel color and become soft.

Lay a piece of parchment paper the size of the pizza stone on a work surface. Dust lightly with flour and roll out the pizza dough into a 14-inch circle. Drizzle some olive oil on the dough and rub around so all the dough is lightly coated.

Top with the mozzarella cheese, followed by the apple sliced, bacon and the caramelized onions. Dollop the blue cheese evenly on top.

Transfer the pizza on the parchment paper to the pizza stone. Bake for 15 minutes, checking often to make sure there are no bubbles forming. I keep a poking fork handy to pop them during the first 5 minutes.

Remove the pizza from the oven. Cool for a few minutes, then slice.

This pizza is one of our favorites. I'm not sure I've ever seen it actually called "The Works" on a pizzeria menu, but it always reminds me of a pizza I used to love at Pizza Hut, back when I'd get the Book It rewards and go there for dinner with my dad. 

The Works contains pepperoni, sausage, mushrooms, onion, green pepper and black olives. Use as much or as little of each as you want. In case you're new here, I like to load up our pizzas with toppings. 

The Works Pizza

1-lb ball homemade pizza dough
1/2 cup pizza sauce (recipe below)
8oz shredded mozzarella cheese
sliced pepperoni, to taste
2 links of cooked Italian sausage (see note)
4 white button mushrooms, cleaned and cut into chunks
1/4 of a small white onion, peeled and cut into chunks
1/4 of a green bell pepper, cut into chunks
1/2 cup canned black olives, sliced
dried oregano
garlic salt

Place a pizza stone in your oven and preheat the oven to 500 degrees.

Lay a piece of parchment paper the size of the pizza stone on a work surface. Dust lightly with flour and roll out the pizza dough into a 14-inch circle. Spread the pizza sauce in a thin layer over the dough, leaving a half-inch margin around the outer edges. Sprinkle the shredded mozzarella over the top, then add the pepperoni, sausage, mushrooms, onion, bell pepper and olives. Dust with some oregano and garlic salt, to taste.

Transfer the pizza on the parchment paper to the pizza stone. Bake for 15 minutes, checking often to make sure there are no bubbles forming. I keep a poking fork handy to pop them during the first 5 minutes.

Remove the pizza from the oven and allow it to rest for 5 minutes before slicing.

Homemade Pizza Sauce

1 cup canned crushed tomatoes
1 tablespoon extra-virgin olive oil
1 tablespoon chopped fresh basil/1 teaspoon dried basil
1 garlic clove, minced
1 teaspoon dried oregano
1/2 teaspoon sugar
1/2 teaspoon pepper
1/4 teaspoon salt

Mix everything together in a bowl. I like to use a 28-oz can of crushed tomatoes and make multiple portions of sauce at once, then store it in 1-cup measurements for future pizzas.  

NOTE: To cook the Italian sausage, first remove the outer casing and discard. Break the sausage meat into bite-size pieces, or crumble it. It's up to you what texture you like. Heat a small skillet with about a teaspoon of olive oil over medium-high heat. Add the sausage and cook until it's no longer pink.

3 tablespoons olive oil
1 large onion, thinly sliced
salt, to taste
4 medium red potatoes, peeled and thinly sliced
1 16-ounce ball pizza dough (or make your own), room temperature
6 oz shredded or deli sliced mozzarella cheese
6 oz shredded or deli sliced sharp cheddar cheese
fresh thyme or rosemary, minced (optional)

Preheat oven to 500°F.

Heat oil in a large non-stick skillet over medium heat. Add the sliced onions, season with a little salt, and cook for at least 25-30 minutes, allowing them to caramelize.

Add potato slices to a pot of salted water and bring to a boil. Cook for 5 minutes, then drain well.

Lightly grease a standard baking sheet. Place the dough in the middle. Press and stretch it out with your fingers so it reaches the edges. Drizzle with a bit of olive oil and rub to coat the dough. Cover with both cheeses, leaving a border around the edges. Put the potatoes on top of the cheese in a single layer, then top with the caramelized onions. Sprinkle with the thyme or rosemary, if using.

Bake for 15 minutes until cheese is bubbly and crust is  golden brown. Remove from the oven and transfer pizza to a cutting board. Slice and serve.

We recently went to Southern California to visit my dad and stepmom. On the way home we were lucky enough to fly out of John Wayne Airport in Orange County, which despite being a very small airport has a surprising number of decent eateries. At least compared to Newark Airport. Ugh. I will never forget the truly awful, inedible bagel sandwich I had on the flight out. Blech.



Anyway. Steve and Katie decided to split a Hawaiian pizza from California Pizza Kitchen and immediately asked me to recreate it at home. I've been making Hawaiian pizza for years. It's Katie's all-time favorite and I usually make it with cubed ham and caramelized pineapple, which is freakin' delicious. But they asked for this version, with thinly sliced ham and larger slices of pineapple, so I acquiesced.

Hawaiian Pizza

1/2 ball pizza dough
1/2 cup pizza sauce (we love Don Pepino)
8oz shredded mozzarella cheese
8 pieces of very thinly sliced ham, cut in half
small can pineapple rings, each ring cut in half
dried oregano
garlic salt

Place a pizza stone in your oven and preheat the oven to 500 degrees.

Lay a piece of parchment paper the size of the pizza stone on a work surface. Dust lightly with flour and roll out the pizza dough into a 14-inch circle. Spread the pizza sauce in a thin layer over the dough, leaving a half-inch margin around the outer edges. Sprinkle the shredded mozzarella over the top, then add the pieces of ham and pineapple. Dust with some oregano and garlic salt, to taste.

Transfer the pizza on the parchment paper to the pizza stone. Bake for 15 minutes, checking often to make sure there are no bubbles forming. I keep a poking stick handy to pop them during the first 5 minutes.

Remove the pizza from the oven and allow it to rest for 5 minutes before slicing.

I've mentioned this before but one of my favorite things to do is scour the Jules Thin Crust menus for Pizza Friday inspiration. One of our favorites pies is their Veggie #12: Organic edamame, ricotta cheese, organic goat cheese, caramelized onions, fresh mint, mozzarella, lemon vinaigrette. I've been recreating it at home for awhile and this was one of the best iterations so far.



Over the years I've decided to leave off the ricotta so the goat cheese can shine. I'm also realizing that I forgot the little spritz of lemon and/or shaving of lemon zest. I'll have to remember for next time.

Edamame with Caramelized Onions and Goat Cheese Pizza
Inspired by Jules Thin Crust

1 teaspoon olive oil
1 small onion, thinly sliced
salt and pepper
1/2 ball of pizza dough
1 cup shelled edamame
8 oz mozzarella, shredded
4oz goat cheese
fresh mint, minced, to taste
zest of one lemon

Preheat a pizza stone in a 500-degree oven for at least an hour while you assemble your ingredients.

Heat the oil in a non-stick skillet over medium heat. Add the onion and season with salt and pepper. Allow the onion to cook slowly - you want it to get brown without burning. Lower the heat if the onions are browning too quickly. If the pan seems dry, add a splash of water. The onions should take about 20-30 minutes to turn a nice, caramel color and become soft.

Lay a piece of parchment paper the size of the pizza stone on a work surface. Dust lightly with flour and roll out the pizza dough into a 14-inch circle. Drizzle some olive oil on the dough and rub around so all the dough is lightly coated.

Top with the mozzarella cheese. Dollop the goat cheese by the tablespoon over the cheese then add the caramelized onions and edamame.

Transfer the pizza on the parchment paper to the pizza stone. Bake for 15 minutes, checking often to make sure there are no bubbles forming. I keep a poking stick handy to pop them during the first 5 minutes.

Remove the pizza from the oven. sprinkle the fresh mint and lemon zest on top and slice.

I try not to label something as "the best" or "the ultimate" because everyone's tastes are different. Plus, it feels like a major cop-out as a writer to use so many superlatives. That being said, this roast pork and broccoli rabe pizza is probably one of the best pizzas I've ever made.



I also try not to go into long, rambling stories when all people want to see is the recipe but hear me out. I'll be quick. We used to go to a local restaurant every Saturday for their roast pork with broccoli rabe sandwiches. They were amazing. The pork had just the right amount of seasoning and a nice kick from hot peppers. It was the highlight of my week. Long story short, the place went downhill and we haven't gone there in years. But I still dream about that sandwich. This recipe - both the sandwiches and the pizza - remind me of the heyday of that restaurant. And that makes me very, very happy.

The original sandwiches, which I made back in May and never blogged (ooops), were delicious but the pizza was even better. In fact, Steve said we should make another pork roast just for this pizza. As I often do, I squirreled away a bit of the meat for just this occasion. I happened to find it in the freezer last week and this pizza was born. Katie thought there was a wee bit too much broccoli rabe, but Steve and I disagreed. As always, use however much you like.

I'm including the instructions for the sandwiches and the pizza below since you'll have quite a bit of meat.

Philly Roast Pork with Garlicky Broccoli Rabe
From Cook's Country

Pork and Jus
1 tablespoon kosher salt
2 teaspoons minced fresh rosemary
2 teaspoons dried thyme
2 teaspoons dried oregano
2 teaspoons fennel seeds
1 teaspoon red pepper flakes
1 (4-pound) boneless pork butt roast, trimmed
2 cups chicken broth, plus extra as needed
8 garlic cloves, peeled and smashed

Broccoli Rabe
2 tablespoons extra-virgin olive oil
3 garlic cloves, sliced thin
1 pound broccoli rabe, trimmed and cut into 1/2-inch pieces
2 teaspoons kosher salt
Pinch red pepper flakes

Sandwiches
8 (8-inch) Italian sub rolls, split lengthwise
12 ounces sliced sharp provolone cheese

Pizza
1/2 ball of pizza dough
olive oil
1/2-lb grated mozzarella cheese
4 slices of sharp provolone
dried oregano and red pepper flakes, to taste

Adjust oven rack to lower-middle position and heat oven to 300 degrees. Combine salt, rosemary, thyme, oregano, fennel seeds, and pepper flakes in bowl. Tie pork with kitchen twine at 1-inch intervals. Sprinkle pork with salt mixture and transfer to large Dutch oven. Pour broth around pork and add garlic to pot. Cover, transfer to oven, and cook until meat registers 190 degrees, 2 1/2 to 3 hours.

Transfer pork to large plate. Transfer braising liquid to 4-cup liquid measuring cup; add extra broth, if necessary, to equal 3 cups. Let pork and liquid cool completely, about 1 hour. Cover and refrigerate both for at least 1 hour or up to 2 days.

Heat oil and garlic in Dutch oven over medium heat until garlic is golden brown, 3 to 5 minutes. Add broccoli rabe, salt, and pepper flakes and cook, stirring occasionally, until tender, 4 to 6 minutes. Transfer to bowl.

About 20 minutes before serving, adjust oven rack to middle position and heat oven to 450 degrees. Remove twine and cut cooled pork in half lengthwise to make 2 even-size roasts. Position roasts cut side down and slice each crosswise as thin as possible.

Spoon solidified fat off cooled jus and discard. Transfer jus to Dutch oven and bring to boil over high heat. Reduce heat to low, add pork, cover, and cook until pork is heated through, about 3 minutes, tossing occasionally. Cover and keep warm.

IF MAKING INTO SANDWICHES:
Arrange rolls on 2 rimmed baking sheets (4 rolls per sheet). Divide provolone evenly among rolls. Bake, 1 sheet at a time, until cheese is melted and rolls are warmed, about 3 minutes. Using tongs, divide pork and broccoli rabe evenly among rolls (about 1 cup pork and ⅓ cup broccoli rabe per roll). Serve, passing any remaining jus separately.

TURNING LEFTOVER PORK INTO PIZZA:
Defrost the pork you squirreled away and make another order of the garlicky broccoli rabe. Preheat your pizza stone in a 500-degree oven for at least an hour.

Sprinkle a square of parchment paper the size of your pizza stone with flour and roll the dough into a 14-inch round. Drizzle some olive oil on top and rub to coat all the dough. Top with the mozzarella. Arrange the four slices of provolone so they cover as much of the mozzarella as possible.

Reheat the pork so it's lukewarm. Distribute evenly on top of the cheese. Do the same for the broccoli rabe. Add a shake or two of dried oregano, if desired.

Transfer the parchment paper to the preheated baking stone and bake for 15 minutes, checking often to make sure there are no bubbles forming. I keep a poking stick handy to pop them during the first 5 minutes.

Remove from the oven and add more red pepper flakes, to taste.

I had 8oz of ground pork in the freezer and absolutely no idea what to do with it. Then Coleen posted this Pizza with Ground Lamb, Leeks and Rosemary and I figured I could sub pork for the lamb.


I forgot to season the pork with salt and pepper while it was cooking, but otherwise this was a pretty good pizza. I really enjoyed experimenting with different toppings this winter and I'd definitely make this one again. Now that it's warm I'll be switching to flatbread pizzas or burgers on Fridays since cranking the oven to 550 degrees when it's 90+ outside isn't appealing.

Pizza with Ground Pork, Leeks and Rosemary
Slightly modified from The Reheaded Baker

8 ounces ground pork
salt
freshly ground black pepper
2 tablespoons olive oil, divided
1 leek (white and light green parts only), rinsed, halved and sliced 1/4-inch thick
1 lb pizza dough
1 (14-ounce) can diced tomatoes, drained
Pinch of red pepper flakes
shredded mozzarella
2 stalks fresh rosemary

In a large nonstick skillet, heat 1 tablespoon oil over medium-high heat. Add the ground pork and cook, breaking up clumps with a wooden spoon or spatula, until fully browned. Season with salt and pepper. Remove from the skillet to a paper-towel-lined plate to drain the fat. Wipe out the skillet.

Heat the remaining tablespoon of oil in the same skillet over medium heat; add the leeks and a pinch each of salt and pepper, and cook, stirring frequently, until the leeks are soft, about 8 minutes.

Place a pizza stone in your oven and preheat the oven to 475 degrees.

Season the diced tomatoes with pepper and red pepper flakes. Strip the rosemary leaves off of the stems; discard the stems. Roughly chop the leaves.

Lay a sheet of parchment paper the size of your pizza stone on a work surface. Lightly dust with flour. Roll or stretch the dough into a 12- to 14-inch circle on the parchment paper. Spread the tomatoes in a thin layer over the dough, leaving a half-inch margin around the outer edges. Sprinkle half the mozzarella over the tomatoes, then sprinkle on the chopped rosemary.

Transfer the pizza to the hot pizza stone. Bake for 8-10 minutes, until the cheese is bubbling and the crust starts to appear dry. Partially remove the pizza from the oven, very carefully sprinkle the ground pork and leeks over the pizza, then sprinkle on the remaining half of the mozzarella cheese. Return the pizza to the oven to bake another 2 to 4 minutes, until the top layer of cheese has melted and the crust is golden brown.

Remove the pizza from the oven, let it cool for about 5 minutes before slicing and serving.

This is one of those pizzas that came about because of leftovers. I had some leftover crispy chicken from the Crispy Chicken with Egg and Arugula and some grape tomatoes that were starting to get wrinkly. I figured I'd add in the standard pizza sauce and cheese and chicken parm pizza was born.


I had a few mushrooms leftover as well so I added those too, but I'm leaving them off the recipe below since they aren't part of a traditional chicken parm recipe.

Chicken Parm Pizza

1/2 pint grape tomatoes
olive oil
salt and pepper
1 ball of pizza dough
1/2 cup marinara or pizza sauce
4 oz mozzarella cheese, shredded
4 oz fresh mozzarella, cut into slices
1 cup crispy breaded chicken, cut into bite-size pieces
Flour, for dusting and rolling

Preheat the oven to 400 degrees. Arrange tomatoes on a foil-lined baking sheet; drizzle with olive oil, sprinkle with salt and pepper, and toss to combine. Cook for 20 minutes or until browned and bursting.

Place a pizza stone in your oven and turn the oven up to 550 degrees.

Lay a sheet of parchment paper the size of your pizza stone on a work surface. Lightly dust with flour. Roll or stretch the dough into a 12- to 14-inch circle on the parchment paper. Spread the pizza sauce in a thin layer over the dough, leaving a half-inch margin around the outer edges. Sprinkle the shredded mozzarella over the top, then add the pieces of chicken and roasted tomatoes. Top with the sliced fresh mozzarella.

Transfer the pizza to the hot pizza stone. Bake for 8-10 minutes, until the cheese is bubbling and the crust is golden brown.

Remove the pizza from the oven, let it cool for about 5 minutes before slicing and serving.

I've been looking for new pizza recipes lately, so when Coleen mentioned loving Tara's 3 Cheese Rosemary and Pepperoni Pizza I knew I had to try it.


All I can say is stop what you're doing and make this pizza. Now. I had a month's worth of recipes scheduled before I made this and I bumped it to the front of the line because I had to share it with you guys immediately.


This is one gooey, cheesy, delicious pizza. I love the combination of mozzarella, fontina and ricotta. The spicy pepperoni cuts through the richness of the cheese and the rosemary is the perfect final touch. There's nothing more to say - insanely, ridiculously good.

3 Cheese Rosemary and Pepperoni Pizza
As seen on Smells Like Home

Sliced pepperoni
1 ball of pizza dough
1/2 cup marinara or pizza sauce
6 oz mozzarella cheese, shredded
6 oz Italian fontina cheese, shredded
1/4 cup ricotta cheese
1 tablespoon chopped fresh rosemary
Flour, for dusting and rolling

Place a pizza stone in the oven and preheat the oven to 500° F for at least 30 minutes.

Lay three sheets of paper towel on a plate. Top with however much pepperoni you want on your pizza. Cover with three more sheets of paper towel. Place the plate in the microwave and cook for 30 seconds. Check to see how much oil the pepperoni has released, then cook for another 30 seconds. This will release most of the oil onto the paper towels rather than your pizza.

Lay a piece of parchment paper the size of the pizza stone on a work surface. Dust lightly with flour and roll out the pizza dough into a 12- to 14-inch circle. Spoon the sauce evenly over the dough leaving a ½-inch border.

Top with the mozzarella and fontina cheeses. Dollop the ricotta by the tablespoon over the cheese then add pepperoni. Sprinkle the rosemary over the top.

Transfer the pizza on the parchment paper to the pizza stone. Bake for 5-10 minutes, checking often for doneness. Remove the pizza from the oven and allow it to rest for 5 minutes before slicing.

During the cooler months I make homemade pizza every Friday. I've had my eye on Josie's Pizza alla Vodka for awhile and finally got around to making it recently.


Man, was this good. I probably could have made the vodka sauce a bit spicier, but I was worried it would be too spicy for Baby Girl. The sauce recipe yields a ton so I froze individual portions for future pizzas. We've already had another pizza with the sauce, subbing olives for the tomatoes since Baby Girl is obsessed with black olives. I can't wait to make this with fresh basil once I get my garden going (if this eternal winter ever ends).

Pizza alla Vodka
As seen on Pink Parsley

1 heaping cup halved cherry or grape tomatoes
1 tablespoon olive oil
pinch of sugar
kosher salt
1 tablespoon butter
1/2 small onion, minced
2 cloves garlic, minced
1/4-1/2 teaspoon crushed red pepper flakes
2 teaspoons tomato paste
1 (28-oz) can crushed tomatoes
1/2 cup vodka
1/2 cup heavy cream
1 lb. pizza dough
olive oil, for brushing
2 links spicy Italian sausage
1 cup freshly shredded mozzarella cheese
1/2 cup freshly grated Parmesan cheese
2 tablespoons chopped fresh basil

Preheat the oven to 500 degrees. Place a baking stone on the bottom rack.

Toss the tomatoes with olive oil, salt, and sugar. Spread on a rimmed baking sheet or in a glass baking dish. Roast the tomatoes, stirring every 5 minutes, for 15-20 minutes total. Remove the tomatoes from the oven. If you're like me, allow the tomatoes to cool slightly, then remove the skins. Move the baking stone to the top rack.

In a medium skillet, melt the butter over medium heat. Add the onion and cook, stirring often, until softened, 5-6 minutes. Stir in the garlic, red pepper flakes, and tomato paste, and cook until fragrant, stirring constantly, about 30 seconds. Pour in the crushed tomatoes, bring to a simmer, and cook until slightly thickened, about 5 minutes. Stir in the vodka and cook an additional 5-8 minutes, remove from heat, and stir in the cream. Season with salt and pepper to taste, and set aside.

Remove the sausage from its casings and cook in a skillet over medium-high heat until browned and cooked through, 5-6 minutes. Drain off fat and set aside.

Sprinkle a large square of parchment paper with flour and roll into a 14-inch round. Brush the edges with olive oil. Spread 1/2 - 3/4 cup of the vodka sauce over the dough. Don't use too much sauce or the pizza will be soggy in the middle. Sprinkle with the mozzarella, followed by the spicy sausage, roasted tomatoes and Parmesan cheese.

Transfer the pizza to the preheated baking stone, and cook 10 minutes, rotating the pizza 180 degrees after 5 minutes. Allow to cool 10 minutes then sprinkle with the basil, slice, and serve. Pass the extra vodka sauce at the table for dipping.

In the winter we usually have homemade pizza on Fridays. I buy the dough from a local Italian bakery and Baby Girl helps me roll it out and add the toppings. We usually stick with simple toppings like pepperoni, mushrooms, sausage or black olives (or some combination). It's a lot of fun to involve Baby Girl in the process - she always wants to sample everything and her favorite part is pressing down the dough to get out the air bubbles.


I had some fig jam leftover from the Baguette with Prosciutto, Gorgonzola and Fig Jam I made for New Year's Eve and no idea how to use it. Then I stumbled upon this recipe for Fig-Prosciutto Pizza with Arugula that combined a lot of my favorite ingredients into one pizza.


Baby Girl loved the fig jam straight from the jar but wasn't a fan of the finished pizza. I was also unsure of how I felt about it, although SP loved it. The fig jam is super sweet, the prosciutto is gamey and the arugula tended to fall off as I was eating it. I think this would be good for a party where you're eating smaller pieces - a little goes a long way.

Fig-Prosciutto Pizza with Arugula
Ree Drummond (aka The Pioneer Woman)

1 ball pizza dough
2 tablespoons olive oil
Kosher salt
6 to 8 tablespoons fig spread or jam
12 ounces fresh mozzarella, sliced thin
Freshly ground black pepper
6 ounces thinly sliced prosciutto
1 bunch washed and rinsed arugula
1 cup shaved Parmesan

Preheat the oven to 500 degrees, with a pizza stone on the oven rack in the lowest position.

Roll out the pizza dough on a lightly floured surface. Drizzle lightly with the olive oil and sprinkle with salt. Spread the fig spread over the surface of the dough. Lay the slices of mozzarella on top of the jam. Sprinkle lightly with salt and pepper. Bake the pizza until the crust is golden and the cheese is bubbly, 12 to 15 minutes.

Remove from the oven and immediately drape the prosciutto slices over the hot pizza. Sprinkle generously with the arugula and Parmesan shavings. Cut into wedges or squares and serve immediately.

I don't usually make white pizza, but after my friend Melissa raved about a white pizza she made with roasted garlic, spinach and sausage I decided to try it.


I had some sausage and caramelized onions in the freezer from the last time I made sausage pizza. Melissa uses fresh spinach on her pizza, but I like the ease of frozen.

Roasted Garlic Paste
Melissa's Recipe

1-2 heads garlic, papery skins removed
Olive oil
Dried oregano, thyme, basil, red pepper flakes
Salt and pepper

Preheat oven to 425 degrees.

Cut the tops off the heads of garlic, drizzle with oil and wrap in tinfoil. Bake for 30-35 minutes, then let cool for 10-15 minutes. Squeeze the garlic out and mash it up (you can put it through a ricer into a bowl), add a little oil to get it spreadable, then add pinches of dried oregano, thyme, basil, salt, red pepper flake, pepper. You can use any or all of those as you see fit. Just a big pinch of this, pinch of that, a dash more oil if you need it. For sure, at least put the oregano in there.

After the success of the Chicken and Pineapple Quesadillas I knew this BBQ Chicken and Pineapple Pizza would be amazing since it utilizes the same ingredients with a different delivery method.


I thought I put a lot of pineapple on my half of the pizza (SP didn't want any on his half) but I ended up putting even more on the individual slices. I think we need to find a tangier BBQ sauce, or doctor our favorite brand, because there wasn't enough contrast between the sweetness of the pineapple and the tang of the BBQ sauce. Even so, this was a winner in my book and I can't wait to make it again.

BBQ Chicken and Pineapple Pizza
Ever So Slightly Modified from Sing For Your Supper

1 ball pizza dough, rolled to preferred thickness
1 cup grated mozzarella cheese
1/2 cup grated cheddar cheese
2 chicken breasts, fully cooked and shredded
1/2 cup BBQ sauce, plus more for brushing on the crust
1/4 cup ranch salad dressing
1 small can diced pineapple
1/3 cup fresh cilantro, chopped

Place pizza stone in the oven and preheat to 550 degrees, or as high as your oven will go. Toss the cooked, shredded chicken breasts with the BBQ sauce. Set aside.

Lay dough on parchment paper or a pizza peel. Brush the pizza crust with a thin layer of BBQ sauce, then spread on the ranch dressing. Top with the cheddar cheese and mozzarella cheese, then the chicken and pineapple.

Place pizza on pizza stone and bake for about 15 minutes, until all the cheese is melted and the crust is golden brown. Top with the chopped cilantro.

I love Pizza Fridays. SP is a sausage fanatic so this week's pizza had sausage and caramelized onions on it.

Of all the pizzas I make, Buffalo Chicken Pizza is SP's favorite. Now that I've reinstated Pizza Fridays this was his first choice when I asked him what kind of pizza he wanted.


I recently stocked up on frozen dough from my favorite Italian bakery (one of these days I need to try making my own dough), and I'm so glad I did. I missed their perfect crust. I was particularly proud of this pizza, especially its roundness and thin, crispy crust.

Pizza Friday has returned to A Taste of Home Cooking! I'm very excited about this because (1) I'd grown tired of spending so much money on takeout pizza and (2) because I love finding new pizza recipes to try.

To get back into the swing of things I kept it simple with an old favorite - The Works:


Unfortunately the pepperoni looked a little funny so I had to leave it off. This pizza usually involves pepperoni, sausage, mushrooms, onion, green pepper and olives. Delicious.

Question: What pizza toppings do you enjoy? Please leave me a comment so we can broaden our pizza horizons!

We bought a huge ball of frozen pizza dough from the supermarket so I decided to make two different pizzas. This Chicken Ranch Pizza came from Annie's Eats.


I added cooked, crumbled bacon to the pizza and it was truly delicious. I really liked that fresh tomatoes and mild onion flavor from the scallions. I will definitely make this again.


I also made a plain pizza:


... but for some reason the crust didn't really brown. This was a different brand of dough then we usually buy so I can only assume that was the issue. It was still tasty.

I had a feeling this was doomed from the beginning, but I thought I'd see if I could make Sicilian pizza at home. Unfortunately the answer is no, at least with the dough I buy.


The pizza was good, but it didn't have that spongey Sicilian texture. In fact it was more like a pan pizza. I'm sure I need to make a special kind of dough to get that perfect consistency, but I don't work with yeast so yeah...guess I'll be buying my Sicilian pizzas from my local pizza parlor.

Our favorite place for takeout pizza does a great version of pizza with "the works," but I've always wanted to try recreating it at home.


On a recent Friday I realized I had all the necessary ingredients on hand (half a green pepper, onions, pepperoni, sausage and mushrooms). SP was a little wary since he gets nervous when I put too many ingredients on a pizza, but it was delicious. Just like the takeout version, only better because I made it at home.

Another pizza:


... this one has pepperoni and black olives hidden under the blanket of melted mozzarella.

Sometimes I put the cheese on first and then the toppings and sometimes the other way around. How do you do it if you make homemade pizza?