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Pasta Pizza Pie | alidaskitchen.com

Pasta Pizza Pie #SundaySupper

Pasta Pizza Pie puts a fun twist on pizza and pasta, by starting with a pasta “crust” that is topped with sauce, cheese and favorite pizza toppings!

Pasta Pizza Pie | alidaskitchen.com

 

For Sunday Supper this week, we are partnering with Gallo Family Vineyards to celebrate National Pizza Month by sharing some pizza-inspired recipes and wine pairings. This is definitely a month long celebration I can get behind!  We have pizza at least once a week, sometimes more. Anything pizza is always a winner, and pizza inspires a lot of creativity with recipes!…

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Pizza Grilled Cheese | alidaskitchen.com

Pizza Grilled Cheese #SundaySupper

Pizza Grilled Cheese combines two classic favorites into a tasty sandwich, with a side of pizza sauce for dipping!

Pizza Grilled Cheese | alidaskitchen.com

It just so happens that April is National Grilled Cheese month.  An entire month devoted to one of the greatest food inventions ever…the grilled cheese sandwich!  Whether it is a classic from your childhood or something a bit more gourmet, grilled cheese sandwiches bring people together in a way like no other food.  Well, no other foods except perhaps pizza. People are passionate about their grilled cheeses as well as their pizzas.  So it is only natural to put the two together and make a Pizza Grilled Cheese sandwich!…

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Pizza Quinoa Bites | alidaskitchen.com

Pizza Quinoa Bites #SundaySupper

Pizza Quinoa Bites are healthy, cheesy mini pizza muffins made with quinoa and your favorite pizza toppings.  Perfect for a healthy appetizer, snack or light dinner! {gluten free}

Pizza Quinoa Bites | alidaskitchen.com

One of my most requested party recipes are quinoa bites.  From the Broccoli Cheddar Quinoa Bites to the Jalapeno Popper Quinoa Bites, quinoa bites are always a fan favorite!  They make great finger food appetizers, which is especially perfect this time of year for game day parties.  While I am not necessarily a football fan, I am a football party food fan!  So in preparation for the big game, I thought it would be fun to channel one of my favorite game day foods (pizza) into a fun little bit-sized treat that is a little healthier ~ Pizza Quinoa Bites!…

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Cheese Stuffed Monkey Bread | alidaskitchen.com

Cheese Stuffed Monkey Bread + DOLE Garden Soup

Cheese Stuffed Monkey Bread is pizza dough wrapped around a cube of cheese, brushed with garlic butter and baked in a Bundt pan.  Fun to serve to a crowd and perfect to enjoy with your favorite soup!

Thank you to DOLE (through the Mom It Forward Blogger Network) for sponsoring this post.

Cheese Stuffed Monkey Bread | alidaskitchen.com Cheese Stuffed Monkey Bread is small pieces of pizza dough wrapped around a cube of cheese and brushed with melted garlic butter.  In other words, made from some of the tastiest foods ever!  It is not overly dough-y or overly cheesy, but a nice balance of the two.  And the garlic butter really makes it special. The result is a cheese filled garlic mini pizza bread that is made for dipping.  Pizza sauce seemed like an obvious dipper, until I realized this Cheese Stuffed Monkey Bread is quite similar to mini grilled cheese.  What goes best with grilled cheese, but soup of course!

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Halloween Baked Potato Skin Pizzas | alidaskitchen.com #recipes #SundaySupper

Halloween Baked Potato Skin Pizzas #SundaySupper

Make fun, spooky and healthy pizzas with these Halloween Baked Potato Skin Pizzas that use a baked potato skin for the crust and are creatively topped with your favorite pizza toppings. {gluten free} 

Halloween Baked Potato Skin Pizzas | alidaskitchen.com #recipes #SundaySupper

Halloween is one of my favorite holidays. It is fun, carefree and just feels less stressful most other holidays. We are starting to get into the Halloween spirit! This past weekend, we visited a pumpkin patch, decorated the house with Halloween decorations and started to talk about costumes.  And then of course there are the Halloween recipes! I love to make pumpkin everything, candy-inspired treats and even decorate my food for Halloween.  These Halloween Baked Potato Pizza Skins are always a favorite.  They are healthy, fun and the kids love them (adults do too!)   …

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Pizza Frittata | alidaskitchen.com #recipes #glutenfree #WeekdaySupper #ChooseDreams

Pizza Frittata #WeekdaySupper #ChooseDreams

Pizza Frittata is everything delicious about pizza with a protein-packed, egg-based crust.  Made in minutes, this fun twist on pizza is perfect for a quick dinner, last minute meal or any time you want a healthy pizza fix!

Pizza Frittata | alidaskitchen.com #recipes #glutenfree #WeekdaySupper #ChooseDreams

When life gets busy, we always default to frozen pizza for dinner.  It is easy to have on hand, and what can I say, we love pizza!  While frozen pizza can be a simple dinner solution, sometimes I just want the taste of pizza but would rather have something healthier and with more protein.  Enter Pizza Frittata….

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Garlic and Herb Pizza Puffs | alidaskitchen.com

Garlic and Herb Pizza Puffs #SundaySupper #GGHoliday2013

Garlic and Herb Pizza Puffs are tasty little pizza bites filled with cheese, garlic and herbs.  They make a great appetizer, snack or light meal and are perfect for dipping in your favorite pizza sauce!

Garlic and Herb Pizza Puffs | alidaskitchen.com

This week, Sunday Supper partnered with Gourmet Garden to share easy Holiday entertaining recipes.  We were provided with a wide variety of Gourmet Garden products, including various herbs, garlic, ginger and more.  These products are used like fresh herbs in a one-to-one ratio, but can be used in place of dried, typically at a two-to-one ratio.  So, two tablespoons Gourmet Garden ginger equals one tablespoon dried ginger….

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Mini Deep-Dish Pizzas made in a muffin tin

Mini Deep-Dish Pizzas

Mini Deep-Dish Pizzas are fun, little individual deep dish pizzas made in a muffin tin.  First you roll out little pizza dough circles and then gently put them in the muffin cups.  Then fill each dough round with your desired sauce and toppings and then top it with cheese.   I used premade dough (from Trader Joe’s), topped them with a marinara sauce, broccoli, red onion and mozzarella cheese, and they came together in less than 30 minutes.  These Mini Deep-Dish Pizzas are completely customizable with your favorite sauce and toppings.  Mini Deep-Dish Pizzas are a definite crowd-pleaser. Besides – there is always something fun about anything in miniature!


Today I am being featured over at Momma’s Meals where I’m being featured as part of Tammi’s Featured Fridays series!  Every Friday, Tammi gets to know her fellow bloggers and makes one of their recipes to share with her family and then with her readers.

I thought it would be fun to make something from Tammi’s site to share with you, and her Individual Deep Dish Pizzas were perfect!  Incidentally I had been looking at an Everyday Food recipe for little deep dish pizzas made in a muffin tin, so these Mini Deep-Dish Pizzas that I’m sharing with you is sort of a combination of the two recipes.

Mini Deep-Dish Pizzas
 
Yields: 12 pizzas
Ingredients
  • Cooking spray
  • All-purpose flour, for rolling
  • 1 pound pizza dough (homemade or store-bought) - in 12 pieces
  • Salt and pepper
  • 1 cup pizza sauce (I used a homemade marinara sauce)
  • Your favorite pizza toppings - about 1 to 2 tablespoons per pizza (I used chopped broccoli and red onion)
  • 1 cup shredded part-skim mozzarella cheese
Instructions
  1. Preheat oven to 450 degrees. Spray 12 standard muffin cups with cooking spray. Set aside.
  2. On a lightly floured surface, roll out each piece of pizza dough into 6-inch circles. Place into prepared muffin cup, gently pressing dough into bottom and up the sides. Season with salt and pepper as desired.
  3. Put 1 tablespoon sauce in each dough cup. Top sauce with 1 to 2 tablespoons of pizza toppings and then top with cheese.
  4. Bake until dough is browned and crisp, approximately 12 minutes. Let cool for 2-5 minutes before removing from cups.

 

Sources:  Everyday Food,September, 2010 and Momma’s Meals

pasta pizza pie

Pasta Pizza Pie

Pasta Pizza Pie combines two Italian favorites (and two of my favorites!) into a delicious pizza-inspired baked pasta.  First, you start by baking a pasta “crust.”  Then you spread your favorite pasta sauce over the crust and top it with your favorite toppings.  I used a 12-inch saute pan in lieu of a pizza pan, and it worked great!

Pasta Pizza Pie puts a fun twist on pizza and a fun twist on pasta,…and incidentally since it’s also a “pie,” this Pasta Pizza Pie is perfect for today, March 14th (3.14)…”Pi Day!”


Pasta Pizza Pie
 
Yields: 4 servings
Ingredients
  • Cooking spray
  • 1 tablespoon canola oil
  • 1 large onion, chopped*
  • 1 cup sliced mushrooms (I used baby bellas)*
  • 2 garlic cloves, minced *
  • 1 egg, beaten
  • ¼ cup milk (I used skim)
  • 8 ounces (1/2 of a 1 pound box) rotini-shaped pasta, cooked and drained
  • 1 cup shredded part-skim mozzarella cheese (about 4 ounces)
  • 1½ cups of your favorite pasta sauce (I used Muir Glen Tomato Basil)
  • crushed red pepper flakes, to taste
  • * substitute with your favorite pizza toppings
Instructions
  1. Preheat oven to 350 degrees. Spray 12-inch saute pan or pizza pan with cooking spray and set aside.
  2. In a large skillet, heat oil over medium heat. Add onion and mushrooms and cook until tender, about 5 to 7 minutes, stirring occasionally. In the last minute, add minced garlic and stir for 1 minute. Remove from heat.
  3. In a medium bowl, stir egg, milk, pasta and ½ cup cheese. Spread pasta mixture in prepared pizza pan. Bake this pasta crust for 20 minutes.
  4. Remove pasta crust from oven and spread sauce over crust. Top with onion-mushroom mixture. Sprinkle with remaining cheese. Shake crushed red pepper flakes over cheese.
  5. Bake for 15 minutes, or until cheese is melted. Let stand 5 minutes before serving.

Source: Campbell’s Kitchen

mushroom and leek pita pizzas

Mushroom and Leek Pita Pizzas

After a long day of work and play, it’s nice to have some healthy quick and easy meals ideas on hand.  These Mushroom and Leek Pita Pizzas fit that bill quite nicely.  Mushrooms and leeks are a delicious combination, and a little garlic and crushed red pepper give this pizza a little pizazz.  The whole wheat pitas serve as a sturdy crust.  Topped with some low fat ricotta and lots of vegetables, these pitas turned pizzas become a healthy dinner in less than 20 minutes.

Mushroom and Leek Pita Pizzas
 
Yields: 2 servings
Ingredients
  • Cooking spray
  • 1 cup leeks, sliced (approximately 1 leek)
  • 2 garlic cloves, sliced
  • 2 cups sliced mushrooms (5 ounces)
  • Coarse salt and fresh ground pepper, to taste
  • 2 whole wheat pitas
  • ¼ cup low fat ricotta cheese
  • 2 tablespoons Parmesan cheese, freshly grated
  • 2 teaspoons olive oil, for drizzling
  • Crushed red pepper flakes, to taste
Instructions
  1. Preheat oven to 425 degrees. Line a baking sheet with parchment paper and set aside.
  2. Spray large nonstick skillet with cooking spray and heat over medium heat.
  3. Add leeks and mushrooms and cook until tender, about 5 minutes. Add garlic and cook until golden, about 1 to 2 minutes (watch carefully to not over cook garlic). Season with salt and pepper.
  4. Place pitas on prepared baking sheet. Spreach each pita with 2 tablespoons ricotta cheese. Drizzle with 1 teaspoon olive oil, and top with vegetable mixture. Sprinkle with Parmesan cheese and red pepper flakes (if using).
  5. Bake until pita is golden and cheeses begin to melt, about 6 to 8 minutes. Serve immediately.

Adapted from Whole Living

Veggie Pizza Puffs

Garden Pizza Puffs

Veggie Pizza Puffs

We eat a lot of muffins in this house.  We also eat a lot of pizza.  So when I stumbled upon a recipe for pizza made in a mini-muffin tin, it was like two worlds colliding into something brilliant!

Garden Pizza Puffs are cheesy, delicious and very easy to make. With only about 35 calories per puff, they are a fun and healthy option to satisfy your pizza cravings.

The original recipe is made with pepperoni, which would be pretty good.  I thought it would be even better with made vegetables and herbs.  The recipe written below reflects the vegetables that I used, though you can experiment with the same amounts of whatever meats and/or vegetables you like.  I have also used whole wheat and all-purpose flours, and either one works great.  The beauty of this recipe is the ability to customize everything to suit your preferences.

Served with a side of pizza sauce for dipping or with a dollop of sauce on each puff, these would make for a super cute appetizer at your next dinner party.  Mike and I had 10 puffs each and called it dinner.  These puffs would also be a tasty treat for kids.

Given the unlimited possibilities, I look forward to doing lots of experimenting with this recipe.  In the meantime, we will just have to continue to test several variations of pizza puffs.  Oh the sacrifices we make! 🙂

Garden Pizza Puffs
 
Yields: Yields 24 puffs (see note)
Ingredients
  • ¾ cup all-purpose flour or whole wheat pastry flour
  • ¾ teaspoon baking powder
  • ¾ cup skim milk
  • 1 egg, lightly beaten
  • 4 ounces mozzarella cheese, shredded (about 1 cup)
  • 2-3 garlic cloves, minced
  • ½ cup red onion, chopped
  • ½ cup roasted red pepper, chopped
  • 1½ teaspoons Italian seasoning
  • ¼ teaspoon crushed red pepper (optional)
  • pizza sauce, for serving
Instructions
  1. Preheat oven to 375 degrees. Spray a 24-cup mini-muffin pan with cooking spray and set aside.
  2. In a large bowl, whisk together flour and baking powder. Whisk in the milk and egg. Fold in the cheese, garlic, onion, roasted red pepper, Italian seasoning, and crushed red pepper (if using). Let stand for 10 minutes.
  3. Stir the batter and divide evenly among the mini-muffin cups (fill to about ½ to ⅔ full).
  4. Bake until puffed and golden, 20 to 25 mintutes. Let cool in pan for 5 minutes. Remove from pan serve with pizza sauce.
Notes
Yields 12 puffs in a regular-sized muffin pan - adjust baking time to 25 to 30 minutes.

Adapted from Rachael Ray