Breakfast Pizza

Ingredients:

1 refrigerated Pizza Dough
1/4 cup corn meal
3/4 cup Marinara Sauce
8 eggs
1 Tbs Butter
1 Tbs Vegetable Oil
8 oz shredded Mexican blend cheese (I use one with pepper jack)
1 small onion, finely diced
1/2 red bell pepper, finely diced
1/2 green bell pepper, finely diced
1 small jalapeno minced
6 oz Breakfast Sausage links
salt and pepper

Directions:

Cook Sausage according to package directions. Allow to cool before slicing it into 1/4 inch thick slices.

Pre-heat oven to 425 degrees. Sprinkle a baking sheet with corn meal. Unroll pizza dough onto the pan. Bake for 5-7 minutes - until golden brown all over.

While the pizza dough is baking, pre-heat a large skillet over medium heat with 1 Tbs vegetable oil. Finely chop the onion and add to the pan. Season with salt and pepper. Cook until lightly golden brown, about 5 minutes.

While the onions are cooking, finely chop the bell peppers and mince the jalapeno. Add them to the pan with the onion and season with salt and pepper. Cook for only 1 minute so that the peppers maintain their color. Turn of the heat.

Pre-heat a large skillet over medium heat with 1 Tbs butter. Crack the eggs into a medium size mixing bowl and beat well. Season with salt and pepper. Add them to the pan and cook (scramble) until just set.

To assemble the pizza, spread the marinara sauce onto the pizza dough, scatter the scrambled eggs around, sprinkle with the shredded cheese, scatter the peppers and onions and top with the breakfast sausage slices.

Cook at 425 for about 5 minutes - just until cheese is melted. Slice and serve.

Serves 4

To see what I spent on this recipe, visit my other blog here.

We serve this with Smashed Maple Sweet Potatoes and Bananas.

This recipe is part of 5 Dollar Dinners $5 dinner challenge.

Mango Pork Pizza

Ingredients:

1 refrigerated pizza crust
1/4 cup cornmeal
1 cup creamy tomatillo dressing
2 cups shredded sweet pork
10 oz shredded mozzarella cheese
1 mango, diced
1/2 red bell pepper, finely diced
2 green onions, thinly sliced

Directions:

Pre-heat your oven to 425 degrees. Sprinkle a baking sheet with cornmeal. Roll out pizza dough onto baking sheet. Bake for 5-7 minutes, until golden brown all over.

While the dough is baking, diced the mango and bell pepper. Slice the onions.

When dough is finished baking, remove from oven. Spread the creamy tomatillo dressing over the crust. Sprinkle with the cheese. Then place the pork, mangoes and peppers on the pizza.

Bake at 425 for 5 minutes, until cheese is melted. Remove from oven. Sprinkle with green onions. Slice and serve.


Serves 4

To see what I spent on this recipe, visit my other blog here

You can find more tasty recipes over at Balancing Beauty and Bedlam's Tasty Tuesday Carnival.

Chipotle Chicken Pizza

Ingredients:

1 refrigerated pizza dough

1 boneless, skinless chicken breast

1 small onion, finely chopped

1 cup BBQ sauce

12 oz shredded cheese (we used mozzarella and sharp cheddar)

1/2 can corn

1/2 can black beans, drained and rinsed

1/4 cup cilantro, finely chopped

1 small lime

1/4 cup sour cream

1 Tbs chili powder

1 tsp ground cumin

1 tsp ground coriander

1/2 - 1 tsp chipotle powder (depending on how hot you like it)

1/4 cup cornmeal

2 Tbs vegetable oil

salt and pepper

Directions:

Pre-heat medium skillet over medium heat with 1 Tbs vegetable oil. Thinly slice chicken breast. Add to pan, salt and pepper, and cook through (about 5 minutes). Remove from pan and set aside.

Add 1 Tbs oil to pan. Finely chop the onion and saute over medium heat until tender and slightly golden brown (about 8 minutes). When onions reach this point add the chili powder, cumin, coriander, chipotle powder, and salt and pepper to taste. Stir in BBQ sauce and reduce heat to simmer. Simmer for a few minutes, just to bring flavors together.

While the chicken and onions are cooking, pre-heat the oven to 425 degrees. Sprinkle corn meal onto baking sheet. Roll out the pizza dough and bake until golden brown all over (about 7 -8 minutes). Remove it from the oven and spread the BBQ sauce over it. Sprinkle on the cheese and place the chicken strips on it. Return it to the oven for 5-7 minutes - until cheese is melted.

While the pizza is cooking, open and drain cans of corn and beans. Place 1/2 can of each in a small mixing bowl. Finely chop the cilantro and stir into the beans and corn. Add salt and pepper to taste.

Place sour cream in a small mixing bowl. Add the zest and juice of lime. If there isn't enough juice in the lime to make the sauce drizzly, add a little milk until it's a good, drizzly consistency.

When the pizza is done, remove it from the oven. Top it with the corn and bean salsa. Drizzle on the lime cream sauce. Slice and serve.

Serves 4

Note: you will have corn and beans leftover - I'm sorry! I hate when that happens, but find another recipe to use them in so that they don't go to waste.

To see what I spent on this recipe see my other blog here.

I am participating in 5DollarDinners.com $5 dinner challenge.

Jamaican Jerk Chicken Pizza

Ingredients:

1/2 cup Kraft Spicy Honey BBQ sauce

1 tsp ground allspice

1/2 tsp ground cinnamon

1/4 tsp ground cloves

1-2 Tbs hot sauce (depends on how hot you like it)

2 Tbs Molasses

Juice of 1 orange

1 Boneless, skinless chicken breast

1 Tbs vegetable oil

1 Red Bell Pepper, roasted and sliced

3 green onions

12 oz shredded mozzarella cheese

1 refrigerated pizza crust

1/4 cup cornmeal

Directions:

To roast the red bell pepper, pre-heat the broiler in your oven. Place your top rack at the highest level. Wash and dry the pepper. Place it in the oven, directly under the heating element. Allow it to roast for 5-7 minutes per side. Once the top side is black, rotate it around and roast on the next side until black. Repeat this until blackened all over. Once it is mostly blackened, remove it from the oven and place in a small bowl. Cover the bowl immediately with plastic wrap. The plastic wrap will trap the steam and will release the skin from the flesh of the pepper. Allow the pepper to sit for at least 10 minutes. Peel the blackened skin off the pepper. Remove the stem and seeds. Cut into 4 pieces and thinly slice. (you can buy roasted red peppers in a jar, but it is more expensive than making it on your own, but it is easier and faster. So, pick whichever method works for you)

While the pepper is roasting in the oven, make the BBQ sauce. Stir together the BBQ sauce, cloves, cinnamon, allspice, hot sauce, molasses and orange juice. Set aside.

Pre-heat a medium skillet over medium heat with 1 Tbs vegetable oil. Thinly slice the chicken breast. Add to the pan, salt and pepper the chicken. Cook until chicken in cooked through. Remove from pan and set aside.

Pour the BBQ sauce into the pan, and reduce heat to med-low. Simmer for 5 minutes until sauce is thickened and flavors developed.

Sprinkle 1/4 cup corn meal onto a baking sheet. Roll out the pizza dough onto the pan. Once the pepper is done roasting, set the oven temperature to 400 degrees and put the pizza dough into the oven and cook for about 5 minutes - until lightly golden brown all over.

Remove the dough from the oven. Spread sauce over dough. Sprinkle on 8 oz of the cheese. Place the chicken and sliced red bell peppers onto the pizza. Sprinkle with the remaining 4 oz of mozzarella cheese.

Bake in the oven about 5 minutes - until cheese is melted. While pizza is in oven, thinly slice the green onions. When pizza is done baking, remove from oven and sprinkle with green onions.

Slice and serve.

Serves 4

To see what I spent on this recipe and read the story behind it, visit my other blog here.

Grilled San Diego Pizza

Ingredients:

1 refrigerated pizza crust
1 cup marinara sauce
8oz shredded mozzarella cheese
4oz crumbled feta cheese
1 ripe avocado
1/4 small red onion, thinly sliced
1 Tbs dried basil
1 tsp garlic powder
1/4 cup cornmeal

Directions:

Pre-heat grill on the lowest setting (or, if you are baking it, pre-heat the oven according to the pizza dough package directions.) Spread cornmeal onto the pizza peal – this will prevent it from sticking. If you don’t have a peal, you can use a baking sheet that doesn’t have any edges. Open the pizza dough and spread onto peal (or pan). Sprinkle the dough with garlic powder.

Once the dough is on the grill, it will cook quickly so you need to have all of the other ingredients ready to go. Open the jar of marinara sauce and get a spoon to spread it onto the dough. Open the feta cheese. Slice the red onion. Cut open the avocado, remove the pit and slice the avocado in the skin. Have a spoon ready to scoop it out. Once everything is assembled, go to the grill.

Slide the dough onto the grill. Close the lid and allow it to cook for about 2 minutes. Once it is starting to brown on the bottom, slide the peal (or the pan) under the dough. Flip the dough back onto the grill, with the other side down, and the browned side up. Turn off the grill (there will be enough residual heat to finish the pizza). Spread the sauce onto the dough. Sprinkle on the dried basil. Sprinkle on the mozzarella and feta cheese. Add the red onion. Scoop out the avocado slices and place them on the pizza. Work as quickly as you can so that there is plenty of heat left to finish the cooking (enlist a kiddo or hubby to help). Close the lid to the grill and allow it to sit for about 5 minutes – until the cheese is melted and the dough is crispy.

Slide the peal (or the pan) under the pizza. Slice into 8 slices and enjoy!

Serves 4

To see what I spent on this recipe and read the story behind it, see my other blog here.