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Like I mentioned a few posts ago, pizza night is likely going to become a regular thing in our household, like the late and great Monday curry dinners. It’s fun and delicious, and one of the few things Alex and I can really sit down and do together amid our increasingly busy schedules. He’s also been a great sport about helping me take pictures of things–holding lights, adding a glass here or plate there, straightening the garnish–and I’m grateful for all of his help. What a guy! Plus, he gets delicious food out of the whole thing, so everyone wins!
This recipe makes eight pieces of pizza.
Ingredients:
- 1 lb pre-made, uncooked pizza dough
- 1 cup spinach
- 1 red bell pepper, thinly sliced
- 1 cup shredded rotisserie chicken
- ½ cup buffalo wing sauce, divided
- 1/3 lb mozzarella cheese, sliced into rounds
- 1/3 cup blue cheese crumbles
- ¼ cup soft goat cheese
- ¼ cup minced sun-dried tomatoes
- 1 tbsp minced garlic
- 1 tbsp olive oil
- 2 tsp salt
Directions:
- If using frozen dough, let sit out at room temperature to thaw and rest.
- Preheat oven to 450F.
-
On a clean, cool baking sheet, add a layer of 1 tbsp olive oil. Gently flatten and spread out your pizza dough until you have a thin sheet on your pan, roughly ¼ inch thick.
- Top pizza with majority of the buffalo sauce as the base, add salt and garlic, then layer on shredded chicken, spinach, tomatoes, and sliced red bell pepper. Top with mozzarella, goat, and blue cheeses.
- Bake for 17-20 minutes, or until crust has browned and cheese has melted. Serve with remaining buffalo sauce drizzled on top.
This recipe keeps for about 24hrs and reheats just about as well as any other store-bought or homemade pizza. I recommend setting your oven to 400F, layering some fresh cheese on top, and baking it for 3-5 minutes for the best second-day results. You could also add fresh cheese and broil it for a few minutes, as well!
Buffalo Chicken and Blue Cheese Sheet Pan Pizza
Ingredients
- 1 lb pizza dough uncooked
- 1 cup spinach
- 1 red bell pepper thinly sliced
- 1 cup rotisserie chicken shredded
- ½ cup buffalo wing sauce divided
- 1/3 lb mozzarella cheese sliced into rounds
- 1/3 cup blue cheese crumbles
- ¼ cup soft goat cheese
- ¼ cup sun-dried tomatoes minced
- 1 tbsp garlic minced
- 1 tbsp olive oil
- 2 tsp salt
Instructions
- If using frozen dough, let sit out at room temperature to thaw and rest.
- Preheat oven to 450F.
- On a clean, cool baking sheet, add a layer of 1 tbsp olive oil. Gently flatten and spread out your pizza dough until you have a thin sheet on your pan, roughly ¼ inch thick.
- Top pizza with majority of the buffalo sauce as the base, add salt and garlic, then layer on shredded chicken, spinach, tomatoes, and sliced red bell pepper. Top with mozzarella, goat, and blue cheeses.
- Bake for 17-20 minutes, or until crust has browned and cheese has melted. Serve with remaining buffalo sauce drizzled on top.
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]]>The post Arugula and Roasted Red Pepper Sheet Pan Pizza appeared first on I Forgot Salt!.
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I have decided to get back into meal planning. Things fell off a little bit over the summer when I was unbelievably busy, and when I went grocery shopping every two weeks I found myself just shoving things into the cart without any real intention to make something specific. This led to an almost bi-weekly fridge purge, and I ended up throwing away half of the things I bought because they went bad before I had the chance to use them. Meal planning helps mitigate that, and it’s nice because then I don’t have to think too hard about cooking. Anyway–we decided to do a pizza night sometime this week, and this was the result.
This recipe makes two to four servings, or eight pieces of pizza.
Ingredients:
- 1 lb pre-made, uncooked pizza dough
- 2 cups fresh arugula
- 2 red bell peppers
- ½ lb mozzarella cheese, sliced into rounds
- 1/3 cup soft goat cheese
- ¼ cup parmesan cheese
- ¼ cup pesto
- 2 tbsp minced sun-dried tomatoes
- 2 tbsp olive oil
- ½ tsp basil
- ½ tsp parsley
- ½ tsp oregano
- ½ tsp thyme
- ¼ salt
- ½ black pepper
Directions:
- If using a frozen ball of dough, let sit out at room temperature for about 30 mins to thaw and gently rise.
- Slice stems and remove cores from red bell peppers. Cut each pepper in half top-to-bottom so you end up with four large, relatively flat pieces of bell pepper.
- Lay pepper halves on a baking sheet skin-side up. Broil on high for 3-5 minutes, or until the peppers have softened and begun to blacken. Remove from the oven and slice into thin strips.
- Preheat oven to 450F.
- On a clean, cool baking sheet, add a layer of 1 tbsp olive oil. Gently flatten and spread out your pizza dough until you have a thin sheet on your pan, roughly ¼ inch thick.
- Top pizza dough with pesto as a base, and add spices (basil, parsley, oregano, thyme, salt, and pepper). Layer on cheeses, arugula, sliced roasted peppers, and minced sun-dried tomatoes as desired.
- Bake pizza for 15-17 minutes, or until the crust has browned and the cheese has melted. (NOTE: Depending on the age and quality of your oven, you may need to rotate the pan to ensure even baking on both sides.) Remove carefully, slice, and enjoy!
This recipe keeps for about 24hrs and reheats just about as well as any other store-bought or homemade pizza. I recommend setting your oven to 400F, layering some fresh cheese on top, and baking it for 3-5 minutes for the best second-day results. You could also add fresh cheese and broil it for a few minutes, as well!
Arugula and Roasted Red Pepper Sheet Pan Pizza
Ingredients
- 1 lb pizza dough uncooked
- 2 cups arugula fresh
- 2 red bell peppers
- ½ lb mozzarella cheese sliced into rounds
- 1/3 cup soft goat cheese
- ¼ cup parmesan cheese
- ¼ cup pesto
- 2 tbsp sun-dried tomatoes minced
- 2 tbsp olive oil
- ½ tsp basil
- ½ tsp parsley
- ½ tsp oregano
- ½ tsp thyme
- ¼ salt
- ½ black pepper
Instructions
- If using a frozen ball of dough, let sit out at room temperature for about 30 mins to thaw and gently rise.
- Slice stems and remove cores from red bell peppers. Cut each pepper in half top-to-bottom so you end up with four large, relatively flat pieces of bell pepper.
- Lay pepper halves on a baking sheet skin-side up. Broil on high for 3-5 minutes, or until the peppers have softened and begun to blacken. Remove from the oven and slice into thin strips.
- Preheat oven to 450F.
- On a clean, cool baking sheet, add a layer of 1 tbsp olive oil. Gently flatten and spread out your pizza dough until you have a thin sheet on your pan, roughly ¼ inch thick.
- Top pizza dough with pesto as a base, and add spices (basil, parsley, oregano, thyme, salt, and pepper). Layer on cheeses, arugula, sliced roasted peppers, and minced sun-dried tomatoes as desired.
- Bake pizza for 15-17 minutes, or until the crust has browned and the cheese has melted.* Remove carefully, slice, and enjoy!
Notes
- * Depending on the age and quality of your oven, you may need to rotate the pan to ensure even baking on both sides.
The post Arugula and Roasted Red Pepper Sheet Pan Pizza appeared first on I Forgot Salt!.
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