Caramelized Onions and Red Wine Naan Pizzas

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I don’t know what’s wrong with me blogging lately – I just have zero motivation to do it. I’ve also lost a lot of motivation for cooking. I’m hoping to change it up in the New Year, mostly because I like to look back and create this sort of cookbook of recipes I liked enough to eat again. So I think a new year’s resolution is going to be to update this thing like once a week. That shouldn’t be impossible.

This year has just been zipping by. I don’t know where this year went. And also, this holiday season has just snuck up on me. I’m going to my parents’ on Wednesday until Sunday. Then back home to ring in 2016.

This month’s Alphabakes is all about the letter “N.” Caroline and Ros are letting the letter “N” stand for NOEL, so I’m expecting they’ll be receiving a ton of sweet treats baked up specially for the holidays! I veered in a different direction this month.

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Caramelized Onion and Red Wine Naan Pizzas
(original)

Ingredients
2 pieces of pre-made garlic naan
1 1/2 tbsp olive oil, divided
1 onion, sliced
4 oz mushrooms, sliced
1/4 cup red wine (I used the rest of the Bogel zinfandel I had drank over the weekend)
2 tbsp parsley, minced
1/2 tbsp rosemary, minced
1 cup mozzarella, shredded
1/4 cup feta
salt and pepper, to taste

Directions

  1. Preheat the oven to 425.
  2. In a pan, heat 1 tbsp olive oil. Add the onions and cook them over medium-high heat, allowing them to brown. Make sure they do not burn by stirring occasionally. Season with salt and pepper and set aside.
  3. In the pan, heat the remaining 1/2 tbsp of olive oil. Cook the mushrooms for 4 minutes, until the mushrooms are tender.
  4. Pour in the wine, parsley, and rosemary with the mushrooms. Cook until the mushrooms have soaked up the wine. Season with salt and pepper.
  5. Place your naan on a baking sheet.
  6. Sprinkle the naan with the mozzarella. Top with the onions. Then top with the mushrooms. Finish by sprinkling feta on top.
  7. Bake for 10-12 minutes.

* serves 2
* This is also being shared with Mix It Up Monday

Broccoli Arugula Pepperoni Pizza

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Eek! The day is speeding by and I needed to get this dish made and posted! Food ‘n Flix is celebrating its 5th birthday this month and to celebrate, we could make a recipe based on ANY of the past movies hosted by the fun monthly challenge. I’ve participated in and hosted a ton of the Food ‘n Flix months in the past.

The past movies I hosted included Eat Pray Love, Delicatessen, Elf, Like Water For Chocolate, and Lady and the Tramp. And! In October I’m hosting Hocus Pocus!

Anyway, Food ‘n Flix has been such a fun monthly thing to participate in. It’s truly one of my favorite food round-ups. Heather, our fearless leader, is hosting our big party this month.

I decided to watch a movie I’d seen before, but one that I didn’t cook from for Food ‘n Flix because it was before i found out about this community. I watched Mystic Pizza!

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Mystic Pizza (starring Julia Roberts who is always my favorite,) is about three girls who work at the Mystic Pizzeria. A true coming of age story, this movie follows sisters Kat and Daisy and their friend JoJo. When not following their own young loves, these girls work at a pizza parlor known for its secret (and delicious) sauce.

This was the perfect movie for me to watch, because I LOVE PIZZA. I love pizza so much. And I always have. When I was a little girl (probably around 3 or so,) my parents had ordered a pizza and brought it home for dinner. I sat down at the table and burst out crying. “What’s wrong Betta?” my parents asked.

“You can’t eat pizza! Pizza’s my friend!”

I didn’t cry over the chicken we ate or the cow or the pig – you know, living things. No, I cried because they were eating my dear friend Pizza. My friendliness with pizza has clearly changed, because now I’d eat it any day of the week.

I didn’t have time to make the dough for this pizza and tried the Pillsbury Pizza Crusts that were in a tube. It was surprising good and super easy! I need to get some more of those for some easy dinner nights.

FoodnFlix

Broccoli Arugula Pepperoni Pizza

Ingredients
pizza dough for one pizza
2 cups chopped broccoli
5 cups baby arugula
1/2 cup pesto
spicy pepperoni
1/2 cup white cheddar cheese, shredded
salt and pepper, to taste

Directions

  1. Preheat oven to 450. Stretch your pizza dough on a baking sheet. Bake for 10 minutes.
  2. While the dough is baking, bring a pot of water to a boil. Add the broccoli and cook for 3 minutes. Add the arugula to the water and let wilt. Drain. Add salt and pepper to taste. Set aside.
  3. Spread the pesto on the pizza crust.
  4. Spread the broccoli and arugula over the pesto.
  5. Sprinkle the cheese over the top. Place the pepperoni on top of the cheese, covering the pizza.
  6. Bake for 10 minutes.
  7. Allow to sit for 10 minutes before attempting to cut.

Crock Pot Hawaiian Teriyaki Chicken Two Ways

 

As the semester comes to an end I’m looking forward to more days of actually being able to make involved meals instead of quick stuff for the nights when I’m in class past 8 p.m.  But as for now, I’m still making my weekly slow cooker meal to make into several meals. Next semester I have three classes instead of two classes in the evening, so that’s going to be even worse.

But then I’ll be done with law school.

This chicken was really good. When I was grocery shopping I found this Hawaiian flavored teriyaki marinade. I decided it would be the perfect accompaniment to my slow cooker meal for the week.

The second night of chicken was made into pita mini pizzas. Two favorite different and delicious dishes!

DAY 1: Crock Pot Hawaiian Teriyaki Chicken

Ingredients
4 boneless chicken breasts, defrosted
1 bottle of Hawaiian teriyaki marinade
20 oz can crushed pineapple

Directions

1. Place your chicken into the crock pot and cover with the teriyaki. Pour the pineapple on top. Cook on low for 4-6 hours or on high for 2-3.

2. Once the chicken is done, shred. Serve over rice.

DAY 2: Hawaiian Chicken Pita Mini Pizzas

Ingredients
leftover crock pot Hawaiian teriyaki chicken
1/2 cup shredded mozzarella
1 tomato, sliced
1/4 cup pizza sauce
2 pitas

Directions

1. Smear 1/2 the pizza sauce on each pita. Cover with shredded cheese. Then divide the chicken and tomatoes evenly between the pitas and layer on top of the cheese.

2. Place the pitas on a baking sheet and bake at 350 for 20 minutes.

* Sharing with Foodie Friday & Foodie Friday

Butternut Squash Pizza

One of my resolutions for the new year is to lose 30 pounds. To lose that weight I have to make healthy decisions in terms of the food I put in my mouth. The meal I had tonight was definitely a healthy choice. It only took about a half hour to make too, so not only was it healthy, but it was also easy! The best of both worlds, yeah?

I really enjoyed the taste of these little squash pizzas. They were also really easy to eat and could be made for lunch or even a snack.

Butternut Squash Pizza

Ingredients
1 butternut squash
1 chicken sausage
1/2 cup mozzarella cheese, shredded
1 cup kale, chopped
4 cherry tomatoes, sliced
Olive oil, salt, and pepper

Directions

1. Preheat the oven to 400.

2. Slice the neck off of the squash. Set the body aside. Slice the neck of the squash into 1/4-inch pieces (mine made 11 slices.)

3. Place the squash on a baking sheet. Brush a small amount of olive oil on both sides of each squash. Sprinkle with salt and pepper. Place in the oven for 15 minutes.

4. Remove the squash from the oven and flip each piece over. Cover each squash with some sausage, cheese, kale, and tomatoes, splitting the ingredients evenly above your squash pieces. Bake for 15 more minutes.

* serves 2
* about 333 calories per serving
* this post is being shared with Bake with Bizzy at Bizzy Bakes

Pizza Margherita

I meal plan for 6 out of the 7 days a week. This means that on Sunday rather than buying ingredients to make a meal, I use whatever is leftover in the house to make my meals. This reduces how much I end up throwing away due to things going bad.

Last weekend I went through the fridge and noticed among other stuff:

1. An excess of cherry tomatoes
2. A Boboli pizza crust
3. Mozzarella cheese
4. Fresh basil leaves

I used the website supercook to show me recipes I had the ingredients for and I found this pizza margherita recipe.

I decided to use my premade crust and my cherry tomatoes to make this recipe. It came out so delicious. I’ve never made a pizza without putting sauce on it before and I have to say, it didn’t need it a bit!

You could of course make your own crust. It doesn’t take a whole lot more effort.

Pizza Margherita

Ingredients
1 Boboli pizza crust
20-30 cherry tomatoes, cut into small slices
2 tbsp olive oil
salt and pepper
1 cup shredded mozzarella cheese
1/2 cup thinly sliced basil leaves

Directions

1. Heat oven to 475.

2. Arrange the tomatoes on the top of your pizza crust, overlapping them slightly. Drizzle with oil and season with salt and pepper.

3. Bake the pizza for 10 minutes. Remove and top with cheese and basil. Return to oven for 5-10 more minutes, until as crisp as desired.

 * one pizza serves 4
* roughly 387 calories per serving