Seasoned Ground Pork and Veggie Pizza

So it was quite the busy weekend around our house :)  Not only did Chris and I get hitched, but I turned 40 on Sunday!  Feels strange to actually say that out loud, but I'm not freaked out about it at all.  To me, age is nothing but a number... my number gets a little higher each year... but so does yours :)  I'll talk more about the wedding and even show you some pictures in a post next week (or whenever I get the actual pictures) - so hang tight and you'll be a part of our special weekend soon enough!

As for this pizza.. it was just one of those things I threw together.  There was no real recipe, I just had some ground pork and veggies I needed to use up and so... this was born.  And you know what, it turned out pretty darn good if I do say so myself!!!

Seasoned Ground Pork and Veggie Pizza
Created by Jenn's Food Journey
Printable Recipe 
Ingredients:
1/4 lbs ground pork
1-2 Tablespoons homemade taco seasoning (depending on taste)
1/2 red bell pepper, chopped
1/2 zucchini, chopped
1/4 sweet onion, chopped
1 Mama Mia's thin pizza crust (or 1 ball of homemade pizza dough)
1/2 cup pizza sauce
1-2 cups shredded mozzarella cheese

Directions:
In a skillet, over medium heat, add 1 teaspoon of olive oil and the sweet onion.  Cook 5 minutes and add the pork.  Cook another 5-8 minutes or until the pork is no longer pink.  Add the taco seasoning, a little at a time, until you reach the desired flavor, stirring to combine.  Add the pepper and zucchini and cook another 2 minutes.  Remove from heat.

Preheat grill to 400 degrees.  Brush olive oil over both sides of the crust and place on grill.  Grill for 4 minutes and carefully remove.  Flip the crust over and spread the sauce over the cooked side of the crust.  Add the pork and veggies and top with cheese.  Place back on the grill and continue to grill for another 4 minutes or until the cheese has melted.  (you might have to move the pizza to indirect heat to make sure the crust does not burn)  Carefully remove from grill and slice.  Serve and Enjoy!!

One Year Ago:  Chicken Caesar Pasta
Two Years Ago:  A Cook's Book for Cooks
Three Years Ago:  Sour Cream Corn Muffins

Grilled Chicken Pizza with Alabama White Sauce

Most of you may have figured out that I am a mayo based sort of sauce girl.  I have always loved mayo and it has carried on through the years.  Although I know its not the best thing for you, I really don't care (obviously) :).  One of the best sauces I think I found over the course of the last few years is Alabama barbecue sauce.  It's just so incredibly good and there are different ways of making it too.. which makes it versatile and gives it yet another point in my book!   So, of course, when I saw this recipe for pizza using a version of it as the sauce ... well, I knew I needed to try it.  And let me just say, I loved it so much, I might just give up red sauce on pizza completely!!!

Grilled Chicken Pizza with Alabama White Sauce
Adapted from Grilling.com
Printable Recipe 
Ingredients:
1 Mama Mia's thin pizza crust (or any store bought or homemade crust/dough)
1 large chicken breast, grilled and diced
1 cup cherry tomatoes, chopped
1-2 cups shredded mozzarella cheese
fresh chopped basil (optional)
For the Alabama White Sauce -
1/2 cup mayonnaise
1/2 teaspoon black pepper
1/2 teaspoon dried parsley
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/4 teaspoon garlic powder
1/2 teaspoon lemon juice
1/4 teaspoon salt
1/4 teaspoon cayenne pepper
2 Tablespoons grated parmesan cheese
1 Tablespoon white wine vinegar
1/2 teaspoon granulated sugar

Directions:
Mix together all the ingredients for the sauce until well combined; set aside.

Preheat grill to 400 degrees F.  Brush olive oil on both sides of the pizza crust.  Place the crust top side down on the grill and grill for 2-3 minutes.  The crust should just start to brown.  Carefully remove from grill and flip over.  Spread the sauce on the cooked side of the crust and top with chicken, tomatoes and then cheese.   Place back on the grill and grill for 2-3 minutes.  Move pizza to indirect heat and finish grilling another 4-5 minutes or until the cheese has melted and is nice and bubbly.  Carefully remove from grill and allow to cool.  Add chopped basil, slice and serve. Enjoy!

One Year Ago:  Chipotle Chicken Taco Salad
Two Years Ago:  Grilled Shrimp with Mango and Chiles
Three Years Ago:  Nutella and Peanut Butter Brownies

 

Sriracha Chicken Pizza

Why I didn't think of this pizza sooner, I will never know.  BUT, as I always like to say.. better late than never!!!  If you like Sriracha and you like pizza, this is the recipe for you.  Sriracha on the chicken, Sriracha in the sauce, Sriracha over top if you feel like you are lacking....   MMMMMMMMMM....... It makes my mouth water just talking about it!!!!  :)

Sriracha Chicken Pizza
Created by Jenn's Food Journey
Printable Recipe 
Ingredients:
1 large boneless, skinless chicken breast
2 Tablespoons Sriracha, divided, plus more for drizzling
1/2 cup Pizza Sauce
3 green onions, chopped
2 oz sliced black olives
1-2 cups shredded mozzarella cheese
1 14oz ball of pizza dough or 1 Boboli Pizza Crust

Directions:
Rub 2 tablespoons of Sriracha over both pieces of chicken (1 T per chicken).  Place on a plate and cover with plastic wrap.  Place in refrigerator for at least 1 hour.  Preheat grill to 375 degrees F.  Clean and oil grill grates.  Place the chicken over direct heat and grill 8-10 minutes per side or until it reaches an internal temperature of 165 degrees F.  Remove and allow to cool for 10 minutes before cutting into bite size pieces.  Toss with a little drizzle of Sriracha; set aside.

Place a pizza stone on the grill and preheat to 425 degrees F.  If using fresh dough, roll out and brush with olive oil.  If using store bought dough, brush with olive oil also.  Place dough/crust on pizza stone and allow to grill for 4-5 minutes or until the dough is golden brown on the bottom.  Carefully remove from stone.  Flip the dough/crust over.  Mix the pizza sauce with 1 Tablespoon Sriracha and spread over cooked side of the crust. Top with chicken, black olives and cheese.  Top with chopped green onions.  Place back on the pizza stone (close the cover) and grill for another 4-5 minutes or until the dough is cooked through and golden brown and the cheese has melted.  Carefully remove from stone and allow to cool for a few minutes before you slice.  Drizzle with Sriracha if desired.  Serve and enjoy!!

One Year Ago:  Spaghetti al Limone with Grilled Lemon Chicken
Two Years Ago:  Shrimp in Love Pasta
Three Years Ago:  Sweet Pepper Olive Puree over Penne and Chicken

Chicken Caesar Pizza

Some of you may remember my Caesar salad kick a few months back.  If not, it's okay, I don't expect you to remember EVERYTHING I post :)  Anyway, there was a couple weeks a few months back where I had at least three different types of Caesar salad creations.  Mainly the big difference was the dressing.  So why I am telling you this?  Well.....   I must not be over my Caesar kick because I saw this recipe and turned around and made it a few days later.  And boy, let me tell you, it was fantastic!  I used homemade Caesar dressing, which, I believe is the way to go, but you can always use store bought.  Actually, the original recipe calls for store bought dressing and already cooked chicken, which makes this already simple recipe a breeze to throw together.

Chicken Caesar Pizza
Adapted from Taste of Home
Printable Recipe 
Ingredients:
1 Mama Mia Pizza Crust, thin and crispy
olive oil
1 boneless, skinless chicken breast
1/2 cup creamy Caesar salad dressing (store bought or homemade)
1 cup shredded Italian cheese blend
1-2 cups torn romaine lettuce
1 cup cherry tomatoes, quartered

Directions:
Remove 2 Tablespoons of the dressing and rub over both sides of the chicken breast.  Place on a plate, cover and place in refrigerator for 1 hour.  Preheat grill to 375 degrees F.  Clean and oil grill grates.  Place the chicken over direct heat and grill 8-10 minutes per side or until the chicken reaches on internal temperature of 165 degrees F.  Remove from grill and allow to cool completely before cutting into bite size chunks.  Toss cut chicken with another tablespoon or two of the Caesar dressing and set aside.

Preheat grill to 400-425 degrees F.  (If using a pizza stone, place pizza stone on gill grates while preheating).  Brush olive oil over both sides of the pizza.  Place on pizza stone and grill for 2-3 minutes, or just until the bottom is golden brown.  Carefully remove crust from stone and bring inside.  Flip crust over and spread all but 1-2 tablespoons of the Caesar dressing over the cooked side of the crust.  Top with chicken, tomatoes and then the cheese.  Place back on grill and grill for another 3-5 minutes, or until the bottom is golden brown and the cheese has melted.  Carefully remove from grill.  Toss remaining 1-2 Tablespoons with the lettuce.  Place the lettuce on top of the pizza, slice and serve.  Enjoy!

One Year Ago:  Cookies and Cream Ice Cream
Two Years Ago:  Chorizo Chipotle Pasta
Three Years Ago:  Beer Brined Pork Chops with Cheddar

A Basil Plant and a Pizza Stone......

I was going to share a recipe with you today, but I got a little behind and didn't have time to write up a full post.  Instead, I thought I would show you two new things of mine that I have thoroughly enjoyed recently.  My basil plant and my new pizza stone!!!

This is my basil plant:

She's a bit on the small side still, and I need to find a better place for her to get more sunlight, but otherwise, she keeps producing and I have saved major money not having to purchase any over the last few months.  It's been fantastic!!!

And now my pizza stone:

Okay, so it's not all that exciting to look at... but this stone (I have another one) is being used only on my grill.  And it makes pizza making a breeze!!  Okay, it makes pizza grilling a breeze, the pizza dough making part is still a stickler for me :)

AND last but not least... put them both together and what do you get?

Simple grilled chicken pizza with fresh basil!!!!
(if you really want the recipe, email me at jennsfoodjourney@gmail.com)

Hope everyone has a great weekend!

Happy Grilling/Cooking!!

One Year Ago:  Stuff Burgers - aka Jucy Lucy

Two Years Ago:  Grilled Chipotle BBQ Shrimp

Three Years Ago:  Chicken Cordon Bleu...One The Grill!!

 

Chorizo and Ground Beef Pizza

I am really excited, as I just recently bought a new pizza stone!!  This pizza stone is for grill use ONLY!  And what better thing to use my new pizza stone for on the grill than ... well... PIZZA!  :)  We don't get too wild and crazy with our pizzas... even when we go out, we like simple and delicious.  No need for fancy, schmancy ingredients.  We would take them, don't get me wrong, it's just, well, we have a more simple type of taste when it comes to pizza.  This is a very simple, very flavorful pizza.  And just for the fun of it, I topped my slices with a little avocado... it was the perfect way to bring the pizza to a whole new level... it was good already, but the avocado just made it that much better!  The buttery goodness of the avocado, just added that little... oomph to each and every bite!

Chorizo and Ground Beef Pizza
Created by Jenn's Food Journey
Printable Recipe 
Ingredients:
1/2 lbs Mexican chorizo
1/4 lbs ground beef
salt and pepper
Italian herb mix, to taste (my chorizo was so flavorful, I really didn't need to add anything other than salt and pepper)
1 16oz ball of pizza dough
1 cup pizza sauce
1-2 Roma tomatoes, thinly sliced
1/4 cup sliced black olives (or more if desired)
1-2 cups shredded cheese (I used Mozzarella)
1 avocado, thinly sliced (optional)

Directions:
In a skillet, over medium high heat, add the chorizo and cook for 3-4 minutes; breaking it up with a wooden spoon.  Add the ground beef (breaking that up also with a wooden spoon) and cook another 5-8 minutes, or until the beef is no longer pink; stirring occasionally.  Season with salt, pepper and Italian herb mix, to taste.  Remove from heat and allow to cool.

Preheat grill to 400-410 degrees F.  Place a pizza stone on the grill and allow to to preheat for at least 5 minutes.  (Set your stone over in direct heat) Roll your pizza dough out and brush both sides with olive oil.  Place the dough on the pizza stone and close the grill.  Allow to "bake" for about 3-4 minutes, or until the bottom is just starting to become golden.  Remove from stone and flip over (I use aluminum foil on a baking sheet to help me with this process).  Spread the pizza sauce evenly over the cooked side of the pizza.  Top with tomatoes, the chorizo mixture and black olives.  Top with the shredded cheese and place back on pizza stone and close the lid.  Allow to "bake" another 5-8 minutes or until the bottom is golden brown and the cheese is melted and bubbly.  Carefully remove from stone and allow to rest for 3-5 minutes before slicing.  Top with avocado slices if desired.  Enjoy!

One Year Ago:  Wasabi-Yogurt Marinated Chicken
Two Years Ago:  Simple Fudge Ripple Ice Cream
Three Years Ago:  Chocolate Chocolate Chip Ice Cream


 

Nacho Grande Naan Pizza

Now I know, there are going to be people out there that turn their nose up to this, as I'm using a canned condensed soup - BUT- This recipe is a must share.  You see, there are a lot of people out there that use canned condensed soups, so why not come up with new and exciting ways to use those items?  Where you might not have a can of cheddar cheese soup sitting in your pantry, there just might be someone out there that is reading this that does.... and the only idea they have, would be to make a cheese dip with it.  Great idea on it's own, but why not try something like Grilled Nachos or a Cheesy Rice Casserole?  Or, better yet, what about trying this delicious little concoction I came up with just the other week?  This is a great way to not only use an every day pantry ingredient in a whole new way, but you get your nacho AND pizza fix all at the same time!

Nacho Grande Naan Pizza
Created by Jenn's Food Journey
- Serves 2 -
Printable Recipe 
Ingredients:
1/4 lbs ground beef
1/4 lbs ground pork
2 teaspoons taco seasoning
1/4 teaspoon salt
1/4 teaspoon pepper
1-2 jalapeno, seeded and chopped
1/4 cup plus 2 Tablespoons condensed cheddar cheese soup
1/4 cup chopped black olives
3/4 cup cherry tomatoes, chopped
1-2 cups shredded pepper jack cheese
2 Naan flatbreads

Directions:
In a skillet, over medium heat, add the pork and beef; breaking it up with a wooden spoon.   Cook, stirring occasionally, for 5-8 minutes, or until the meat is just cooked through.  Stir in the taco seasoning, salt, pepper and jalapeno.  Cook 2 more minutes. Add 2 tablespoons of the cheddar cheese soup and stir to combine.  Remove from heat and set aside.

Preheat grill to 400 degrees F.  Place the naan over direct heat and allow to grill for 3 minutes, or just until it turns golden brown.  Carefully remove from grill and place on baking sheet.  Spread the cheddar cheese soup evenly over the grilled side of each naan.  Top with meat mixture, black olives, tomatoes and cheese.  Return to grill and allow to naan to become golden brown on the bottom.  Move to indirect heat and continue to grill until the cheese has melted.  Remove from grill and allow to rest for a few minutes before slicing.  Enjoy!

One Year Ago:  Horseradish Crusted Steak Roulade
Two Years Ago:  Alabama Barbecue Chicken
Three Years Ago:  Hudson's Baked (or Grilled) Fish with Dill Sauce

Chicken Tikka Masala Pizza

Chicken Tikka Masala is one of my favorite dishes, so when I saw this recipe for it in pizza form, I knew I was going to have to try it.  I mean, who doesn't dream of their favorite recipe being adapted to fit as a pizza topping??  I know I do... frequently actually.  Some ideas work... some ideas do not.  This one is definitely in the first category!!  And, here's a little fun fact I learned recently... of course this makes me love the dish even more..... although the origin of chicken tikka masala is unclear, it is traditionally known as a "true British national dish".  Why the extra love, you ask?  Well..... I secretly used to wish I was British.........      enough said :)

Before I let you go, please take note.. this recipe may look long, but it's not.  I was just feeling really generous today and thought I would share two ways of making this pizza - the grilling method AND the baking method :)  Now there truly is no excuse for you not to make it!!

Chicken Tikka Masala Pizza
Adapted from Rasa Malaysia: Easy Asian Recipes
Ingredients:
1 large boneless skinless chicken breast (or two small)
2 Tablespoons Greek yogurt
1 Tablespoon lemon juice
1/4 teaspoon ground cumin
1/4 teaspoon cayenne pepper
1/4 teaspoon Garam Masala
1/4 teaspoon ground ginger
1/4 teaspoon salt
1/8 teaspoon pepper
1 ball of homemade or refrigerated pizza dough
2 small jalapenos, chopped or sliced
2 (or more) cups shredded Mozzarella cheese
For the sauce -
5 oz tomato sauce
2 Tablespoons Greek yogurt
1/2 teaspoon ground cumin
1/2 teaspoon paprika
1/4 teaspoon Garam Masala

Directions:
In a bowl, mix the yogurt, lemon juice, cumin, cayenne, garam masala, ginger and salt and pepper together until well combined.  Rinse the chicken and place in shallow dish or resealable plastic bag.  Pour the marinade over the chicken, cover/seal and place in refrigerator for 4 hours.  Preheat grill to 375 degrees F.  Clean and oil grill grates.  Place chicken over direct heat and grill for 5-10 minutes per side or until the chicken reaches an internal temperature of 165 degrees F.  Remove and allow to cool before thinly slicing or cutting into bite size chunks.

Meanwhile, make the sauce by adding the tomato sauce, yogurt, cumin, paprika and garam masala to a small bowl and stirring to combine; set aside.  (if you are making this more than 30 minutes in advance, cover and refrigerate until ready to use)

My grilling method:  Preheat grill to 375 degrees F.  Stretch and roll dough; brushing both sides with olive oil and placing on a large sheet of aluminum foil that has been sprayed with non-stick cooking oil.  Slide the foil with the dough onto the grill and shut the lid.  Grill, rotating the dough once, for 5 minutes, or until the bottom is starting to turn golden brown.  Carefully remove aluminum foil with dough from grill and turn the grill temperature up to 400-425 degrees F.  Flip the dough over and spread the sauce over top of it.  Top with jalapenos, chicken and cheese.  Slide back onto grill and allow to cook about 3-4 minutes, or until the bottom turns golden brown.  Move the pizza to indirect heat and continue cooking another 5-8 minutes or until the cheese has melted.  Carefully remove from grill and allow to cool a minute or two before slicing.  Enjoy!

My baking method:  Preheat oven to 450 degrees F.  If you have a pizza stone, place in oven to preheat - if not, don't worry about it!  Stretch and roll out dough, brushing both sides with olive oil and placing on a pizza pan.  Spread the sauce over the crust and top with jalapenos, chicken and cheese.  Reduce the temperature to 425 degrees F.  Place pizza in oven and bake for 8-10 minutes or until the crust is golden brown and the cheese is warm and bubbly.  Remove and allow to cool before slicing and serving.  Enjoy!

One Year Ago:  My Mom's Beef Goulash
Two Years Ago:  Dragon Chicken
Three Years Ago:  Saucy Sirloin Steak

Three Cheese Bacon Pizza

I think the title of this recipe speaks for itself - three cheeses, bacon... all on one little pizza.  See, enough said.

Actually, I'll say one more random thing - when spied this recipe in my Food Network magazine, it sparked my interest immediately.  You see, there is a small gourmet pizza place right down the street from us called Pesto's.  I have mentioned this pizza hang out before, but it's been awhile.  We don't really venture far from our favorite pizza, which is there pesto pizza.  It's amazing.  How we make it different is we either order it with pepperoni or, when we are really feeling frisky, we order it with bacon!  I like the bacon better than pepperoni, but I'm sure that doesn't surprise most of you.  You could easily turn this pizza into that by drizzling some pesto over the pizza when it comes out of the oven.  Heck, if I had had some on hand, I would have used it to dip this pizza in, actually.  Oh goodness would that have been wonderful!!!  Mmmmmmmm!!!

On a side note - for those of you that are fans of The Walking Dead - I am writing this early on Sunday morning, so I can't say anything about the new episode... BUT.. if you want to chat about it.. email me (jennsfoodjourney@gmail.com) - I always love a good WD conversation!!

Three Cheese Bacon Pizza
Slightly adapted from Food Network Magazine
Printable Recipe 
Ingredients:
1/2 pound bacon, chopped
1 cup perfect pizza sauce
1 cup mozzarella cheese, shredded
1 cup white cheddar cheese, shredded
1/2 cup grated parmesan cheese
1 pound prepared pizza dough, at room temperature

Directions:
Preheat oven to 450 degrees F.

Cook the bacon in a large skillet over medium heat, stirring, until just starting to crisp, about 5 minutes.  Remove with a slotted spoon and drain on a paper towel.

Roll out the pizza dough and place on slightly greased baking sheet.  Place in oven and allow to bake for 8 minutes.  Carefully remove from oven.  Spread the pizza sauce over the top, top with cheeses and bacon and place back in the oven 8-10 minutes longer, or until the crust is golden brown and the cheese has melted (if the bacon is already pretty crispy, put it on in the last 4-5 minutes of cook time, that way it doesn't get too well done).  Remove from oven and allow to cool a bit before slicing.  Enjoy!

One Year Ago:  Potato Crusted Tilapia
Two Years Ago:  Thai Peanut Chicken Stir Fry
Three Years Ago:  Yogurt Marinated Chicken

Grilled Tomato and Prosciutto Pizza with Provolone Cheese

(Photo courtesy Carapelli Olive Oil)

I have the hardest time photographing pizza.  I don't know what it is about it.. maybe because my pizzas are never round, they end up more rectangular, so I don't get good slice pictures.  Whatever the problem.. it was solved here.. I just politely borrowed this picture from Carapelli Olive Oil.  And, since this recipe is courtesy Carapelli, I don't feel bad using the photo at all.

This pizza was fantastic!  There is something wonderful about prosciutto on pizza - well, actually there is just something wonderful about prosciutto and I do not use it enough in my cooking.  Probably more of a cost thing than anything else, but in this case, I was willing to splurge.  And it was well worth it!

As you can see from the picture, Carapelli's recipe calls for arugula... I completely forgot to get some when I was at the store, so I left it out of my adaptation of the recipe.  (You can find the original recipe HERE.)  Otherwise, uuhhmmm... yeah... my picture would have looked JUST like this one!!  lol

Grilled Tomato and Prosciutto Pizza with Provolone Cheese
Adapted from Carapelli Olive Oil
Printable Recipe 
Ingredients:
1 ball homemade pizza dough
olive oil
salt and pepper
1 cup homemade pizza sauce
2 thinly sliced Roma tomatoes
3 oz thin sliced prosciutto, torn into pieces
1-2 cups shredded provolone cheese

Directions:
Preheat grill to 400 degrees F.  Roll or stretch dough out to desired shape.  Brush both sides with olive oil and season with salt and pepper.  Place on large piece of aluminum foil.  Place dough (on foil) over direct heat and grill for 3 minutes.  Rotate and continue to grill for another 2 minutes or until golden brown.  Remove from grill and flip pizza over.  Top grilled side of dough with pizza sauce.  Lay the tomatoes slices and prosciutto pieces over sauce and top with cheese.  Put back on grill over direct heat and grill for 6 minutes, rotating dough once.  Move to indirect heat and continue to grill until the cheese has melted.  Carefully remove from grill and slice.  Enjoy!

One Year Ago: Baked Tilapia with Sweet Chili Glaze
Two Years Ago:  Honey and Spiced Grilled Chicken

Grilled Hawaiian Pizza

Hawaiian pizza is definitely one of my favorite types of pizza.  There is something about the savory-sweet combination that I really love.  The first time I tried it, I thought there was no way I was going to like it.  Pineapple on pizza?  Ok....whatever....   But....  after one bite..... I was hooked!  Funny that Chris and I have been together for 5 years and I just found out that he adores Hawaiian pizza as much as I do!  How does 5 years go by without that being common knowledge?  Oh well, at least I know now and we'll be enjoying this pizza again soon! 

Grilled Hawaiian Pizza
Created by Jenn's Food Journey 
Printable Recipe 
Ingredients:
7-10 slices of Canadian bacon
3-4 pineapple slices
1 ball homemade pizza dough
olive oil
3/4 cup homemade pizza sauce
2 cups shredded mozzarella cheese

Directions:
Preheat grill to 400 degrees F.  Quickly the Canadian bacon slices and all of the pineapple slices. (I grilled everything to give it that extra depth of flavor, you can skip this step if you choose).  Grill just long enough to give them a little color, about 2-3 minutes per side.  Remove from grill and allow to cool a bit.  Chop the pineapple and set aside.

Tear a large square of aluminum foil and spray with non-stick spray.  Stretch the dough to the size and shape you desire and brush with olive oil.  Place the aluminum foil with dough on to the grill and grill one side until golden brown, about 3-5 minutes.  Remove from grill and flip the dough.  Spread the pizza sauce over the cooked side of the dough.  Top with Canadian bacon, chopped pineapple, and the cheese.  Return to grill, but this time over indirect heat until the cheese has melted about half way.  Move to direct heat and allow the dough to become golden brown, about another 3-5 minutes.  Remove from grill and allow to cool before slicing.  Enjoy!

One Year Ago:  Chicken in Satay Sauce
Two Years Ago:  Grilled Parmesan Chicken

Simple Ground Beef Naan Pizza

This is one of those meals that was created more out of necessity and simplicity than anything else.  Well, if you think about it, most meals are, aren't there?  Well, anyway... this was a quick "throw together" meal the night before we left for Nebraska.  I hate not making dinner and eating junk if we don't really have to.. and that night, we didn't necessarily have to.  I didn't want to be spending a lot of time cooking, so I decided on something simple and something that used ingredients I had on hand and needed to use before we left anyway.

Sometimes, things just come together nicely :)

Simple Ground Beef Naan Pizza
Created by Jenn's Food Journey
- Serves 2 -
Printable Recipe 
Ingredients:
1/2 lb ground beef
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon red pepper flakes
1/4 teaspoon fennel
1 teaspoon dried oregano
1/4 teaspoon garlic powder
1 red pepper, chopped
1 jalapeno, chopped
2 Naan flatbread
1/2 cup pizza sauce
1 cup shredded pepper jack cheese

Directions:
In a skillet, over medium heat, add the ground beef.  Cook for 2 minutes.  Add the salt, pepper, red pepper flakes, fennel, oregano and garlic powder.  Stir and cook 1 minute.  Add the red pepper and jalapeno.  Cook until the meat is no longer pink and the vegetables are just starting to soften, about 3 more minutes.  Remove from heat and allow to cool a little.

Meanwhile, preheat grill to 375 degrees F.  Brush one side of each naan and place directly over the fire.  Grill about 3 minutes or just until golden.  Carefully remove from grill.  Spread pizza sauce on the grilled side of each naan.  Top with ground beef mixture and cheese.  Place back on grill over direct heat for another 3-4 minutes or until the bottom is golden brown.  Move to indirect heat and continuing grilling until the cheese has fully melted.  Remove from grill and allow to cool.  Cut in half or in quarters.  Enjoy!

One Year Ago:  White Chocolate Chip & Raspberry Swirl Ice Cream
Two Years Ago:  Parmesan Orzo with Salmon

Steakhouse Pizza

I've done pizza with chicken, ground beef, pepperoni, chorizo and shrimp, so I thought it was time to do one with a little steak.  Ok, ok, in all honesty, I was trying to figure out what to do with a small 5oz steak I had in the freezer, when I stumbled upon this recipe from Ree, The Pioneer Woman.  Oh, her pizza looks so much more photographically (I hope that's a word) perfect than mine.... but I can guarantee mine tasted just as good... if not better!

Steakhouse Pizza
Adapted from The Pioneer Woman
Printable Recipe 
Ingredients:
1 5-6oz steak
salt and pepper
1 Tablespoon steak sauce
1 cup pizza sauce
1 teaspoon balsamic vinegar
1/2 teaspoon Worcestershire sauce
1 Tablespoon unsalted butter
1 teaspoon balsamic vinegar
1/2 sweet onion, chopped
1 jalapeno, sliced (remove seeds for less heat)
10-12 oz ball of pizza dough
8 oz fresh mozzarella cheese, thinly sliced

Directions:
Preheat grill to 400 degrees.  Clean and oil grill grates.  Season the steak with salt and pepper and brush with steak sauce.  Place steak directly over the fire and grill for 4-5 minutes per side.  You want the steak to still be rare to medium rare - you do not want to over cook it... remember it will cook more once it's on the pizza.  Remove and allow to rest while you get everything else ready.  Once ready, thinly slice the steak against the grain.

In a measuring cup or small bowl, mix together the pizza sauce, 1 teaspoon balsamic and the Worcestershire sauce.  Cover and set aside.

In a skillet, over medium low heat, add the butter and 1 teaspoon balsamic vinegar.  When butter has melted, add the onions and slowly caramelize.  This will take about 20 minutes.  Add the jalapeno and saute for 3-4 minutes or until the jalapeno has softened.  Remove from heat.

Stretch pizza dough to desired size and shape.  I place mine on a piece of aluminum foil sprayed with cooking oil, so it makes easy going once it's on the grill.  Place on grill that is at about 350 degrees F and let one side of the dough become slightly golden brown (about 3 minutes).  Remove from grill and flip the dough over.  Spread the sauce over the cooked side of the dough.  Top with thinly sliced steak and the onion/jalapeno mixture.  Place the slices of mozzarella on top and place back on the grill for about 3-4 minutes.  Move to indirect heat and continue to grill until the cheese has melted.  Remove from grill and drizzle with more steak sauce if desired.  Serve and enjoy!

One Year Ago:  Smoked Pepper Tilapia
Two Years Ago:  Grilled Parmesan Corn on the Cob

Chicken and Chorizo Grilled Pizza

If you've followed my blog for a while, you know of my friend Ruben and the amazing chorizo that he brings me from time to time.  Last time he ventured out, he brought me back 5 pounds of this red gold - I now have 2 pounds left - well, one pound now that I've made this (ok, I am only using 1/2 a pound here, so come back tomorrow and see what I do with the other 1/2).  THAT, my friends, is a show of pure self control!!  Trust me, I could have easily used all 5 pounds within the first week or two of receiving it - but I wanted this to last - it's just that good.

ANYWAY, so it's been a while since I've made anything with Chorizo - last week I was going through our freezer when I saw those last two pounds just staring at me.  It WANTED to be used, I swear, so how could I deny it what it wanted, right???

It's also been a while since I've made a pizza - guess it was just meant to be.

Chicken and Chorizo Grilled Pizza
Created by Jenn's Food Journey
Printable Recipe 
Ingredients:
1/2 lbs ground Mexican chorizo
1 boneless, skinless chicken breast, cut into bite size pieces
1 jalapeno, sliced (seeds removed if you wish)
1/2 red pepper, chopped
fresh ball of pizza dough (10-12 inch)
olive oil
salt and pepper
1 cup pizza sauce
2 cups shredded jalapeno pepper jack cheese

Directions:
In a skillet, over medium heat, add the chorizo.  Allow to cook for 8 minutes, stirring occasionally.  Add the chicken and cook another 5-8 minutes or until the chicken is no longer pink in the middle.  Add the jalapeno and red pepper and cook another 3 minutes.  Remove from heat and allow to cool.

Preheat grill to 400 degrees F.  Stretch dough and place on a piece of aluminum foil that has been sprayed with non-stick cooking spray.  Brush both sides lightly with olive oil if desired and season with salt and pepper.  Transfer to grill (I leave my dough on the aluminum foil, makes it easier to handle) over direct heat and grill for 3-4 minutes or until the bottom is a light golden brown.  Remove from grill using a baking sheet.  Flip dough over and cover with pizza sauce, the chorizo and chicken mixture, and finally top with the shredded cheese.  Place back on grill for 2-3 minutes over direct heat and then move to indirect heat until the cheese has melted, another 3-5 minutes.  Carefully remove from grill and allow to cool a few minutes.  Slice and serve.  Enjoy!

One Year Ago:  Mediterranean Steaks
Two Years Ago:  Not Quite Heinz 57 Marinade for Steaks

Jalapeno Popper Inspired Grilled Pizza

After I made the grilled jalapeno popper topped chicken, I was thinking about how I could use that topping on other things.... and wouldn't you know it?  A pizza was inspired.  But not just any pizza... Nope, this is a pizza with cream cheese and jalapenos and even more cheese.... mmmmmmmmm.... I wish there was still some leftovers.....

Now I did do something a tad bit different from a jalapeno popper - I used ground pork in place of bacon.  Yes, yes, bacon probably would have been better, but I had to use up some ground pork and it was a pretty awesome substitute, let me tell ya!

Jalapeno Popper Inspired Grilled Pizza
Created by Jenn's Food Journey
Printable Recipe 
Ingredients:
1/2 lbs ground pork
3 jalapeno, chopped
1/4 teaspoon garlic powder
1/4 teaspoon ground fennel seed
1 teaspoon dried oregano
1/2 teaspoon dried parsley
1/2 teaspoon red pepper flakes
3 Tablespoons cream cheese
1 ball of pizza dough
3/4 cup pizza sauce
2 cups jalapeno jack cheese
olive oil

Directions:
In a non-stick skillet, over medium heat, add the ground pork, breaking it up with a wooden spoon.  Allow to cook for 8-10 minutes or until the pork is no longer pink.  Stir in the garlic powder, fennel seed, oregano, parsley, and red pepper flakes.  Add the jalapeno and cook for 3 minutes.  Stir in the cream cheese until melted and everything is combined.  Remove from heat.

Preheat your grill to 350 degrees F.  Spray a large square of aluminum foil with non stick spray.  Spread out your dough and brush both sides with olive oil.  Using a baking sheet, transfer the foil with the dough on it to the grill.  Close the lid and allow to cook for 4-5 minutes or until the bottom turns a golden brown.  Remove from grill and flip over.  Spread sauce over browned side of dough and top with the pork.  Top with the cheese and return to the grill.  Grill until the bottom is golden brown and the cheese is melted and bubbly, about 5-8 minutes longer.  Carefully remove from heat and allow to cool before cutting.  Enjoy!

One Year Ago:  Guest Blogger - Smoked Tri Tip and Brisket
Two Years Ago:  Penne with Beef & Bell Pepper

Hamburger and Goat Cheese Pizza

I don't know if I should be upset or proud about the news I'm about to share with you:  We got in our pool this weekend!  Ok, it was a bit colder than I would have liked it to be... the temperature reads at 70 degrees, although I'm sure it's about 60 the further down you go... When it is 100 degrees outside, 70 feels pretty darn good, though, I must say!  Now, we didn't swim.. it was still a bit too chilly for that, we did, however, lay on floats... it was actually perfect!  As, I said, I don't know if I should be proud or upset... proud because we finally got to use our pool!!  We spent so many summers wishing we had one.. and now we have it!  AND, Chris has put so much work into keeping it clean, I'm sure it gave him a sense of fulfillment!  I should be upset though... I mean, come on.. it's April... and it's 100 degrees............  I'm just sayin'

But enough about me... how about this pizza?  It's simple, it's flavorful - what more can you ask for in a pizza, right?  I actually made this pizza about two weeks ago, but completely forgot about posting it.  I don't know how that happened.. that NEVER happens, trust me.   If I had made this pizza this week, it would have been on the grill, but it was still a bit cooler when I made this, so I decided on the oven method.  If you want a grill method, hit me up via email (jennsfoodjourney@gmail.com) and I'll give you instructions if you need them.  Either way... try this.. it's fantastic!

Hamburger and Goat Cheese Pizza
Created by Jenn's Food Journey
Printable Recipe 
Ingredients:
1 14oz dough ball or ready made pizza crust such as Boboli or Pillsbury
1/2 lbs ground beef
2 Anaheim peppers, chopped
2 garlic cloves, finely minced
1/2 teaspoon red pepper flakes
1 teaspoon Italian herb blend (or use a mixture of oregano, parsley and basil)
3/4 cup pizza sauce
2 1/2 oz crumbled goat cheese
2 cups shredded mozzarella cheese

Directions:
Place a pizza stone in the oven and preheat to 450 degrees F.  (if you are using a ready made crust, follow the directions on the packaging)

In a skillet, over medium heat, add the ground beef.  Cook for 3 minutes.  Add the peppers and cook another 3-4 minutes or until the beef is cooked through and no longer pink.  Add the garlic and cook 1 minute.  Stir in the red pepper flakes and Italian herb mix.  Remove from heat.

Stretch the dough to desired size on parchment paper.  Spread on the pizza sauce.  Top with meat mixture.  Add the crumbled goat cheese and finish off with mozzarella cheese.  Slide the pizza onto pizza stone and bake for 15-20 minutes or until the crust is golden brown and the cheese has melted.  Carefully remove from oven and allow to cool for a few minutes before slicing.  Enjoy!

One Year Ago:  Vanilla Bean Cake with White Chocolate Frosting
Two Years Ago:  Tilapia Oreganata