thai chicken and veggie pizza

thai chicken & veggie pizza

We LOVE thai food at our house. This pizza was inspired by that love and one of my very favorite salads {oriental chicken salad} found at Blue Lemon. I absolutely adore all these flavors together and it doesn't hurt that it looks beautiful as well. 
After eating this the other night Spencer said, "Do not forget to blog this one, I really don't want you to forget how to make it!"

HOOOOOOME RUUUUUUN!

Ingredients:
-tortilla (or feel free to make this on your favorite pizza crust)
-sweet thai chili sauce 
-grilled chicken breast, shredded
-mixture of veggies, lightly grilled or sauteed (I used a combo of onion, zucchini, and mushrooms)
-shredded or fresh mozzarella
-toppings for after cooking: avocado, purple cabbage, cilantro, roasted/salted cashews or peanuts, limes for drizzle, extra sweet thai chili sauce for drizzling

Instructions:
1. preheat oven to broil on high (or to the specific temperature needed for your pizza crust)
2. spread 2-3 tablespoons chili sauce on tortilla, layer with chicken and veggies, and top with cheese
3. place under broiler for 5-7 minutes or until bubbly brown
4. cut up pizza and top with avocado, cabbage, cilantro, cashews or peanuts, lime juice, and extra chili sauce

clean pesto + new pizza

traditional {clean} pesto

&

another pizza recipe

Makes about 2 cups
Ingredients:
1 cup fresh basil, packed down
7 garlic cloves
1/2 cup extra virgin olive oil
1 cup fresh grated parmesan cheese
1/2 cup pine nuts, toasted
Sea salt and black pepper, to taste

Instructions:
1. combine oil, garlic, cheese, and pine nuts in blender or food processor and blend until smooth
2. add basil and blend until basil in combined but still slightly chunky

Thanks to THE GRACIOUS PANTRY, I now have a perfect pesto to add to pizza, panini's, pasta, and soup!

<<<<<<<< >>>>>>>>

pesto-chicken pizza

this is one of Spencer's favorite pizza that I've made so far

Ingredients for 2 pizzas:
2 tortillas
3 tablespoons pesto
1 large chicken breast, grilled and shredded
2-ounces fresh mozzarella, sliced
fresh basil, sliced
avocado, sliced... typical Natalie
fresh tomato, sliced (I didn't have any tomatoes at the time, but they make it so good)
sea salt and fresh cracked black pepper

Instructions:
1. heat oven to broil on high
2. pile tortillas evenly with pesto, chicken, mozzarella
3. place under broiler for 5-7 minutes
4. top with fresh basil, avo, tomatoes and S&P

brick-oven PIZZA {roasted veggie & grilled chicken}

My loving husband is so good about eating whatever I come home and decide to throw in the oven that day, but I LOVE when he gives me a suggestion on what I should cook. It takes care of my incredible indecisiveness. Monday night he requested calzones... I was excited to attempt them, than the dough was giving me major attitude and I finally threw it all on the pizza stone and took the rolling pin to it. I must say the final product did not suffer from that hiccup.

brick-oven PIZZA

{roasted veggie & grilled chicken}

You will need:
Pizza stone
Rolling pin

Ingredients:
1 lb pizza dough (I haven't found our favorite recipe yet, so for now we use store-bought: Winco's wheat refrigerated dough)
1 cup pizza sauce (my fave: TJ's tomato basil marinara)
1 cup grilled chicken, shredded
2 cups roasted vegetables (instructions below; I do this a day or two before to make prep easier)
8 ounces fresh mozzarella cheese, sliced
1/4 teaspoon garlic powder
Fresh basil
Balsamic vinegar
Parmesan cheese, grated
Fresh cracked black pepper

Instructions:
1. Preheat oven to 400 degrees
2. Roll out dough onto stone, bake for 10 minutes, then carefully remove hot stone from oven
3. Spread sauce onto crust, pile on chicken and veggies, arrange slices of mozzarella evenly on top, and sprinkle with garlic powder.
4. Bake for 12 more minutes
5. Change oven to broil on High, broil for 2-3 minutes {WATCHING CLOSELY} to make sure the cheese gets brown and bubbly, but {DOES NOT} burn.
6. Sprinkle with sliced basil, fresh cracked pepper, grated parm, and my personal favorite: drizzle of balsamic vinegar!

Oven roasted veggies: (zucchini, red bell pepper, green bell pepper, red onion, mushrooms, eggplant etc.) 

Preheat oven to 350 degrees

Simply cut veggies into chunks, arrange onto baking sheet, drizzle about 1 teaspoon olive oil or spray with cooking spray, sprinkle with salt, pepper, garlic powder and roast for 40 minutes. 

Eazy Cheezy { P I Z Z A }

Sometimes I create meals in my head and boy are they tasty and pretty while they are in there! But sometimes if I get around to actually making the dream come true, it turns into a tid bit of a kitchen nightmare... This was not one of those times...

Pretty and EAZY Tortilla Pizza

•Tortilla (my fave: La Tortilla Factory Smart and Delicious Tortillas)
•Marinara {or pesto} (my fave: Trader Joe's organic tomato basil marinara)
•Veggies {be creative} (use whatever you've got in the fridge! Pictured: red and yellow peppers, onions, kale)
•Meat {or no meat} (deli turkey or leftover chicken)
•Mozzarella (my fave: fresh! or cheese sticks)
•Toppings: avocado, basil, cilantro, fresh tomatoes, salsa, parmesan, S&P)

Preheat oven to Broil {HIGH}, spread sauce onto tortilla, pile on the veggies (pretty colored ones), meat, cheese, place in oven under broiler until cheese is bubbly and browning {5-6 minutes}. TURN YOUR BACK AND IT WILL BURN!

Tips to enhance the yumminess and prettiness:
1. roast or sauté veggies before
2. Add your favorite seasonings
3. Experiment with the endless combos: tex-mex, margarita, pesto chicken, Thai peanut, etc.)