Everybody loves pizza. Creating it at home makes it taste even better. Whether you choose to bake it in your oven, or put it on your Green Mountain pellet grill or Big Green Egg, here’s five unique recipes to make you taste buds water!
Individual Shrimp Scampi Pizzas
courtesy of SeaPak, seapak.com
"An Italian favorite gets updated with delicious SeaPak® shrimp scampi in these individual sized pizzas!"
1 pound store-bought pizza dough, fresh or frozen (thawed)
1 cup diced grape or cherry tomatoes
1/2 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
Zest of 1 lemon
1 cup arugula
Preheat oven to 450°F. Spray two large baking sheets with non-stick cooking spray, and set aside.
Divide the pizza dough into 4 equal pieces, and, using your hands, stretch each into a 6-inch pizza crust. Place the crusts on the baking sheets. Prepare scampi according to package directions, and keep warm.
Brush some of the warm scampi juice on each of the dough discs, and top with the diced tomatoes. Bake 15 minutes, rotating the sheets from top to bottom to ensure even cooking. After 15 minutes, remove from the oven, and divide the shrimp scampi between the 4 pizzas. Top each with mozzarella cheese, and put back in the oven for another 3 to 5 minutes.
In a small bowl, toss the Parmesan cheese, lemon zest and arugula.
Remove the pizzas from the oven (the crust should be golden brown). Top each pizza with the arugula mixture, and serve.
Grilled Chicken Pizza
A Lawry’s® recipe, courtesy of McCormick®, mccormick.com
"For easy grilled pizza, start with a prepared pizza crust, shredded cheese and fresh tomatoes. Add grilled chicken to make it a hearty meal!"
1/4 cup plus 2 tablespoons Lawry’s® Sweet Southern BBQ Marinade with Lawry’s® Seasoned Salt, divided
1 12-inch prepared thin pizza crust
2 cups shredded mozzarella cheese, divided
2 plum tomatoes, thinly sliced
1/4 cup thinly sliced red onion
Place chicken in large resealable plastic bag or glass dish. Add 1/4 cup of the marinade; turn to coat well. Refrigerate 30 minutes or longer for extra flavor. Remove chicken from marinade. Discard any remaining marinade.
Grill chicken over medium heat 6 to 7 minutes per side or until cooked through. Cut chicken into thin strips.
Place crust on the grill. Close lid. Grill over medium heat 1 to 2 minutes or until grill marks appear on the bottom of the crust. Carefully flip crust over using tongs or spatula.
Brush crust with remaining 2 tablespoons marinade. Layer crust with half of the cheese, the grilled chicken, tomatoes, onions and the remaining cheese. Close lid. Grill 3 to 4 minutes longer or until cheese is melted and crust is browned. (Check pizza often to avoid burning. Rotate pizza, if necessary.) Slide pizza onto baking sheet. Slice and serve immediately. Sprinkle with crushed red pepper or oregano, if desired.
Shrimp & Pepper Pizza
courtesy of Rima Kleiner, MS, RD of the National Shrimp Council
"This protein-packed pizza is rich in omega-3s, thanks to the shrimp. Serve with a mixed-greens salad for a quick weeknight dinner. "
Serves: 42 slices each
1 prepared whole wheat pizza dough (13 ounces)
3/4 pound medium shrimp, peeled and deveined
2 garlic cloves, minced
1 red onion, thinly sliced into rounds
1 yellow bell pepper, thinly sliced
1 green bell pepper, thinly sliced
1 tablespoon olive oil, plus 1 teaspoon olive oil
1/2 teaspoon dried oregano
8 ounces part-skim shredded mozzarella cheese
Preheat oven according to instructions on pizza dough. Stretch pizza dough into a nonstick pizza pan or baking pan. In a skillet, toss shrimp, garlic, onion and bell peppers with olive oil and oregano, and sauté until shrimp is cooked through and onion and bell peppers softened, about 5 minutes. Spread remaining olive oil on dough, and top with shrimp mixture. Sprinkle cheese on top. Cook about 10 to 12 minutes, until crust is golden. Remove from oven, slice, and serve.
California BBQ Pizza
Photo and recipe courtesy of Byron’s BBQ, byronsbbq.com
"There's never a bad time for BBQ, so why not try it on pizza! "
Serves: 6 to 8
4 pounds Byron’s Fully Cooked Pork BBQ
3 12-inch pre-made pizza crusts
8 ounces Gouda cheese, shredded
1 medium red onion, thinly sliced
3 teaspoons fresh cilantro, chopped
Preheat oven to 350°F. Heat barbecue tray according to package instructions. Once fully heated, remove from oven, and turn oven up to 450°F.
Spread one third of hot barbecue on each of the pizza crusts (about 2 cups of barbecue per pizza). Scatter onion, cilantro and Gouda over the three pizzas.
Bake pizza for 10 to 12 minutes, until cheese is melted.
Lord of the Rings, 10-inch Personal Pie
courtesy of owner/chef Spiros Stogiannis, The Easy Pie eatery in Braintree, Massachusetts, theeasypie.com
"This personal pie is a tailgater favorite, we promise you and your guests are gonna love it!"
Serves: 6 to 8
12 ounces hand-stretched pizza dough
1 1/2 ounces barbecue sauce
2 ounces pizza sauce
1/2 pound seasoned ground beef, cooked
5–6 large panko-crusted steak-cut onion rings (recipe below)
4 ounces fresh shredded mozzarella cheese
1 1/2 ounces fine shredded Monterey Jack cheese
4 ounces cold fresh chopped kosher pickles
Barbecue sauce to drizzle
Prepare and cook the onion rings. Recipe follows. For the pizza, preheat oven to 450°F.
Stretch the pizza dough onto the pizza pan. Mix together the barbecue sauce and pizza sauce. Pre-cook the ground beef, and drain well. Spread the sauce mixture over the dough. Top with the cheeses, cooked beef and cooked onion rings.
Bake at 450°F for 7 to 8 minutes. Remove from oven, and top with cold fresh chopped kosher pickles.
Finish with a drizzle of barbecue sauce.
Panko-Crusted Steak-Cut Onion Rings
Makes: plenty to top 4 pizzas
2 large sweet onions, cut into 1/2-inch-thick slices
1 pint buttermilk
1/2 teaspoon cayenne pepper
4 egg whites
2/3 cup all-purpose flour
2/3 cup cornmeal
1 1/2 cups panko bread crumbs
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon paprika
Nonstick olive oil cooking spray
Mix the buttermilk and cayenne pepper. Place the sliced onions in the buttermilk mixture for at least one hour. Cover, and refrigerate while soaking. Once the onions have soaked, remove from the refrigerator. Set aside.
Preheat oven to 425°F. Line two large baking sheets with parchment paper. In a medium bowl, beat the egg whites. Set aside.
In a shallow dish, mix the flour, cornmeal, panko and seasonings. Remove each ring from the buttermilk, allow excess to drip off, and then dip in egg whites, and dredge in the breadcrumb mixture, coating each onion slice well.
Place each breaded ring on the baking sheet in a single layer. When all the rings are breaded, spray each with nonstick spray to seal on the breading.
Bake for 15 minutes, remove from the oven, and flip each ring using tongs. Spray the other side with nonstick spray, and then bake for an additional 10 minutes. Set aside while making the pizza.
When you cook the pizza, the onion rings will reheat.