Blackened Chicken Pizza

We are on a pizza kick right now. This one is our new all time favorite! We tried the Publix Italian 5-grain crust and it was fabulous!!!

Blackened Chicken Pizza (adapted from Cooking with Paula Deen)

3 t. cajun seasoning
1 boneless, skinless chicken breast, diced into small pieces
1 T. olive oil
2 T. butter
2 cloves of garlic, minced
2 T. finely diced onion
2 T. flour
1 c. skim milk
1 1/2 c. shredded mozzerella
1/2 c. fresh spinach leaves
4 slices of bacon cooked and crumbled
Prepared Pizza dough

Sprinkle 2 t. of cajun seasoning over chicken. Heat 1 T. olive oil in skillet over med heat. Add chicken and saute until done - about 4 minutes. Set aside.

In a large skillet, melt butter over med heat. Add garlic and onion. Cook for 2 minutes. Add in flour and cook for another minute. Whisk in milk and cook 4-5 minutes until thickened. Add remaining cajun seasoning.

Prepare pizza crust. Add sauce, then 1/2 cup of cheese, spinach, chicken bacon and top with remaining cheese. We grill, but if baking - 450 for 15-20 minutes.

Cheese Steak Pizza

A new one for the grill...yum! Alan got a new pizza stone so we tried to get a little more creative.

Cheese Steak Pizza (Adapted from desertculinary.blogspot.com)

2 teaspoons extra-virgin olive oil
1/2 red bell pepper, thinly sliced
1/4 onion, thinly sliced

1 4oz jar of sliced mushrooms
2 garlic cloves, minced
12 or 16 ounces prepared pizza dough
cornmeal, for dusting
1/2 cup pizza sauce
6 ounces (1 1/2 cups) shredded mozzerella cheese, divided
1 cup thinly sliced cooked roast beef, cut into strips

In a large skillet, heat oil over medium-high heat - add red pepper for 3 minutes then add in onions and mushrooms - cook until the onion is lightly golden, about 5 minutes. Stir in garlic - season with salt and fresh ground black pepper to taste. Remove from the heat and set aside.

Sprinkle enough cornmeal to slightly cover a pizza peel. Stretch and roll out dough to a rough 12" circle on a lightly floured surface - transfer to the cornmeal-dusted peel. Spread top of dough with sauce, leaving a 1/2" border around the edges. Scatter half of the cheese on top. Spoon vegetable mixture over top. Arrange sliced beef over the vegetables and top with remaining cheese.

Slide pizza onto the stone and grill (or bake) until the crust is golden and the cheese has melted, Remove and let cool slightly before serving.

Makes about 4 to 6 servings.

Chicken and Red Onion Pizza

2 chicken breasts cut into strips
1/2 t. salt
1/2 t. pepper
2T. sundried tomatoes
2 cloves of garlic, minced
2 t. olive oil

Saute the above ingredients until chicken is thoroughly cooked. Remove from heat.

In the same pan put 1 sliced red onion, 1 red bell pepper sliced, 1 T. dried Italian seasoning and saute until soft.

Sprinkle 15x10 jelly roll pan with 2 t. cornmeal. Press 1 10oz can refrigerated pizza dough onto pan. Sprinkle with Mozzerella. Top with chicken and Veggie mix. Top with more mozzerella. Bake at 450 for 15 minutes.