100% Whole Wheat Pizza Crust


I did it! The hubbs finally admitted my pizza crust was better than Trader Joe’s. I think it was the bubbles that got him (he loves when there are bubbles in a pizza crust when it bakes).

Either that or the fact that this crust can stand up to some serious pizza toppings.



I’m not quite sure why I fell off the pizza dough bandwagon. At one point, when I was blogging more previously, I was pretty good about keeping some dough on hand. The great thing about pizza dough is that you can prep it, allow it to rise for the first time, and freeze it until you’re ready to use it.

This recipe makes 2 crusts, although they end up more of a hand-tossed style on thickness, so you might be able to stretch it into 3 pizzas if you really like a cracker thin crust. There’s a couple things we really like about this recipe. The first is that it is 100% whole wheat. The whole wheat version from Trader Joe’s definitely has its place in our house, but by the list of ingredients, it seems it’s probably about 50:50 whole wheat-white flour. The second is that it is so easy to work with when prepping the pizza. This is actually probably the winning factor for the hubbs since he’s the pizza baking guru in the house.



(Printable Recipe)

100% Whole Wheat Pizza Crust
Adapted from Two Peas and Their Pod

2 cups warm water (110 degrees F)
1-1/2 Tbsp. (or 2 pkts) of active dry yeast
2 tsp. sugar
2-1/2 cups whole wheat flour
2-1/2 cups whole wheat pastry flour
2 Tbsp. extra virgin olive oil
2 Tbsp. honey
1 Tbsp. Kosher salt

In the bowl of a stand mixer, combine the water and sugar. Sprinkle the yeast over the top of the water and let sit for 3-5 minutes.

Add the remaining ingredients to the bowl of the mixer. Using the dough hook, mix on low until the ingredients are well combined and the dough has been allowed to kneed, about 3-5 minutes.

Remove the dough, form into a ball, and place in a covered bowl in a warm, draft-free place. If I am baking anything in the oven, I usually cover the mixer bowl with a towel and set it on the stove top. Allow to rise for 60-90 minutes or until the dough begins to “flatten” on top.

Form into two equal balls of dough. At this point, the dough can be rolled out to be used immediately for a pizza or frozen. If freezing, wrap in plastic wrap and then place in a freezer ziploc bag. Remove from the freezer and allow to thaw at room temperature for 3-4 hours (or overnight in the refrigerator) when ready to use.

Cajun Pizza

cajun pizza close

Pizza… it almost makes a weekly appearance at our house. Especially if the hubbs is on the schedule to cook dinner on any given night (I have to admit, he’s getting pretty good at it). I’ve mentioned before that I’m on a seemingly never ending hunt for a great whole wheat pizza crust recipe, and I finally think I may have found one that works for us. It doesn’t puff up around the edges of the pizza quite as much as my crusts with traditional flour, but it’s meeting all of my other criteria, including holding up to lots of toppings. We’re currently still in the testing mode for that one, but I’ll be sure to share it after I decide if it’s a keeper!

cajun pizza slices

This pizza idea comes from Alex and Sonja at A Couple Cooks. It has relatively simple toppings, but the result is a pie that comes together in all the right ways. As much as we make different pizzas, I can tell you that we’ve already made this one more than once. In the recipe, a simple sauce is made with crushed tomatoes, garlic, and the Cajun seasoning. I’ve made it that way and with some homemade pizza sauce stocked in my freezer (with the Cajun seasoning added) and had good results both ways. The amount of Cajun seasoning to use is highly adjustable. Add it to your tastes!

Who can say not to a colorful, slightly spicy,, delicious pizza? Definitely not us! Enjoy

(Printable Recipe)

Cajun Pizza
From A Couple Cooks

1 pizza dough

1/2 cup sauce + Cajun seasoning or
1/2 cup crushed tomatoes 
3 garlic cloves, minced
Cajun seasoning, to taste

1/2 cup shredded Gouda cheese
1/2 cup shredded part-skim Mozzarella cheese 
1/2 cup jalapeno, diced
1/2 red onion, thinly sliced or chopped
1 green bell pepper, diced
1/4-1/2 cup frozen corn, thawed

Preheat the oven to 450 degrees with a stoneware pizza pan in the oven (if using).

Roll out the pizza dough on parchment paper. Set aside. Combine the sauce ingredients, adding the garlic only if using the plain crushed tomatoes. Spread the sauce over the top of the pizza dough leaving a small boarder around the edge. Add the vegetables and sprinkle the cheese over the top. 

Slide the pizza onto the hot stoneware pan (leaving the parchment paper between). Bake for 10-15 minutes or until the crust is slightly browned and the cheese has melted. Cut and serve warm.

Summer Grilled Vegetable Pizza

grilled vegetable pizza with tomatoes

Around here while the hubby was cooking, it largely equaled more pizza. It was not necessary a bad thing. As I hopefully have proved with our list of recipes, homemade pizza can be pretty good. Recently, we’ve been repeating some of the old favorites, but this is a new one the hubbs ran across to throw into the mix.

grilled vegetable pizza grilling vegetables
grilled vegetable pizza with tomatos before baking

The original recipe is from Cooking Light. We’ve made it a couple times already, with a few variations on the original. As written, the recipe calls for marinara sauce for the crust. The first time we used actual spaghetti sauce, but we found it to be too liquidy as the crust in the center of the pizza never cooked through. Our favorite thus far, pre-made brushetta topping from Trader Joe’s. It is chunky enough to avoid the problems we encountered with the marinara, and man that stuff is good! 

As far as the cheese goes, we’ve made it both with fresh mozzarella and bagged pre-shredded mozzarella. My favorite is probably the fresh, but either works well 🙂 Enjoy

grilled vegetable pizza slice

(Printable Recipe)

Grilled Vegetable Pizza
Adapted from Cooking Light June 2012 

1 lb. pizza dough (homemade or from store)
1 red bell pepper, seeded and quartered
1 (4oz) zucchini, cut into 1/4-inch thick slices
1 (4oz) yellow squash, cut into 1/4-inch thick slices 
1 small onion, sliced into 1/2-inch slices
1-1/2 Tbsp. olive oil
1/2 cup marinara sauce (or try a pre-made Brushetta)
1/2 tsp. Kosher salt
1/4 tsp. crushed red pepper
6 oz. fresh mozzarella cheese, cut and/or torn into small pieces

Preheat the grill to medium-high heat. Also, preheat the oven to 450 degrees F. Place the stone pizza pan in the oven while it is preheating if you are using one.

Thread the onion pieces onto a skewer so that the skewer pierces each ring. Brush both sides of all the vegetables with olive oil. Grill vegetables for 3 minutes on each side or until crisp-tender and grill marks appear. Remove from the grill and coarsely chop into medium-sized pieces.

Roll out the pizza dough onto a pizza peel or a piece of lightly floured parchment paper. Spread sauce over the crust. Top with vegetables and pieces of mozzarella cheese. Remove the pizza pan from the oven and transfer the pizza (either via peel or on top of the parchment paper) onto the stone. Bake for 10-14 minutes or until the crust begins to brown on the edges. Cut into slices and enjoy.

SRC: Stromboli

stromboli cut

Hope everyone had a great weekend. It is Secret Recipe Club time here again! This month I was assigned The Keenan Cookbook. The blog is ran by Chris, Rachel, and Baby Boy, and Chris indicates that they make a great team in the kitchen with him doing much of the cooking and Rachel taking most of the photos. The recipes on their website often come along with personal stories, and I really enjoyed all of their posts.

So how did I settle on this stromboli recipe? In the spirit of posting recipes with memories and family connections, we have our own stromboli story here. While it was a much different recipe, stromboli is the first meal that my husband (then boyfriend) made for me.

stromboli rolling
stromboli cut from end

In the spirit of staying true to his recipe, I also made the pizza dough recipe that Chris suggests for this recipe. My other changes were minor – chicken sausage, turkey pepperoni, and smoked mozzarella. I also added some provolone cheese, although I am not sure this was a substitution. Chris doesn’t list this in his ingredient list, however his photo indicates there was some form of sliced cheese in addition to the mozzarella cubes. The dough recipe was different that others that I have made in that I felt the dough turned out stiff and hard to maneuver. Nonetheless, it baked up nicely and held in all the ingredients stuffed in this stromboli really well, so it may be worth a second try to see if my problems were user error.

stromboli bites

Be sure to stop by The Keenan Cookbook to check out his original version of the stromboli as well as all of their other recipes. I know I’ve bookmarked several other recipes to make myself. Enjoy!

(Printable Recipe)

Stromboli with Alton Brown’s Pizza Dough
From The Keenan Cookbook

4 Tbsp. sugar 
2 Tbsp. Kosher salt
2 Tbsp. olive oil
1-1/2 cups warm water
4 cups bread flour
2 tsp. instant yeast
non-stick spray

1/2 recipe pizza dough 
3/4 lb. chicken sausage
1/2 pkg. turkey pepperoni
1/4 lb. deli salami, sliced 
1/4 lb. deli provolone cheese, sliced
8 oz. smoked mozzarella cheese
3 Tbsp. dried parsley
1-1/2 tsp. dried oregano
1 egg white, slightly beaten

For the dough, in a stand mixer fitted with the paddle attachment, add the ingredients in the following order: sugar, salt, olive oil, water, 2 cups flour, yeast, and remaining 2 cups flour. Mix on low until the dough just comes together forming a ball. Spray the hook attachment with cooking spray. Swap the paddle attachment for the hook and knead for 15 minutes on medium speed. Tear off a small piece of the dough and flatten. Stretch the dough until thin. Hold it up to the light to see if you can see through it. If it tears, you will need to knead the dough for an additional 5-10 minutes. Form the dough into a smooth ball with your hands. Spray a large bowl with the non-stick spray and place the dough in the bowl, turning to coat the ball of dough with the spray. Cover with plastic wrap and refrigerate for 18-24 hours. I divided this in half, using half for the stromboli and the other half for a different pizza. The dough can be frozen by wrapping tightly in plastic wrap and placing the wrapped ball of dough into a freezer ziplock bag. Remove from the freezer the morning you want to use it and place in the refrigerator. 

For the stromboli, remove the dough from the refrigerator and allow to come to room temperature (approximately 30 minutes). Preheat the oven to 350 degrees F. Meanwhile, cook the sausage until cooked through. Roll out the dough into a large rectangle. Sprinkle with the herbs. Layer with meats and then cheeses. Starting with the long end of the rectangle, roll the dough up. Pinch the seams to seal. Place seam-side down on a baking sheet and pierce with a fork in several places. Brush with egg white. Bake for 30 minutes or until golden brown. Slice and enjoy!

Mashed Potato Pizza

Mashed potato pizza. What a great idea. Saw this right before Thanksgiving on Iowa Girl Eats. In her post, Kristin talks about how she used to work right above a pizza parlor. That would be heaven in my husband’s book. In fact, I am not sure I’d ever see him again 🙂

Kristin’s idea was to use up leftover mashed potatoes to recreate one of the parlor’s pizzas at home. We found ourselves with some extra, extra mashed potatoes after our little Thanksgiving gathering, so I thought I would give it a whirl as well. Our verdict – unique and absolutely delicious. As Kristin did, I would recommend making it on a thinner crust to counteract the layer of potatoes. This pizza is everything that is good about a loaded baked potato piled on a crispy crust.

If you have any mashed potatoes leftover from Christmas dinner, I would highly recommend giving this pizza a shot! 

(Printable Recipe)

Mashed Potato Pizza
Adapted from Iowa Girl Eats

1 prepared or purchased thin crust pizza dough
1-1/2 cups mashed potatoes
chopped broccoli, steamed or cooked (I used part of a steamer bag)
1 roma tomato
1-1/4 cups sharp cheddar cheese
4 slices bacon, cooked and crumbled

Place a pizza stone (if you have one) in the oven and preheat to 450 degrees.

Roll out the pizza dough on a piece of parchment paper. Let it rest for 10 minutes. Spread the mashed potatoes over the dough. Layer with broccoli, cheese, tomatoes and crumbled bacon. Briefly take the hot pan out of the oven and slide the pizza (on the parchment paper) onto the hot pan. Bake for 12-15 minutes or until the crust is browning around the edges and the cheese has melted. Slice and enjoy!

SRC: Caramelized Onion, Spinach, and Pumpkin Hummus Pizza on a Rosemary Crust

This time of year, pumpkin recipes are abound. The sweet recipes range from pumpkin bars, pumpkin bread, pumpkin ice cream, to even a pumpkin dump cake. It’s even creeping into the savory side in recipes such as pumpkin chili and pumpkin macaroni and cheese. One thing that I can say I have never seen is pumpkin hummus, but I found it here on my Secret Recipe Club assignment for November on Noelle’s blog, An Opera Singer in the Kitchen.

Noelle really is an opera singer (which I find amazing). Not only that, but she just gave birth to a beautiful baby girl on November 2nd. Many of her recipes are vegan. While we are not vegans nor vegetarians ourselves, I had a lot of fun looking through her recipes. While I lingered over these enchiladas for awhile, I finally decided on this pizza. As mentioned above, I have never seen a pumpkin hummus, and we definitely love pizza.

The pizza came together really well. I mixed the crust ingredients together in my stand mixer using the dough hook, and it rose beautifully. As we are not vegan, I did add cheese on top of the pizza – a combination of Parmesan and part-skim Mozzarella. My only other change was to use less oil in both the hummus and to cook the onions/spinach than was originally called for in the recipe. Not surprisingly, we loved the combination of these ingredients on the final pizza. While there, the pumpkin flavor was not really prominent in the hummus, and it served mostly to make a really smooth hummus. 

Would I make this again? Absolutely. In the future, I may add another onion and a little bit more spinach to up the topping ratio a little, but it is definitely a meal we enjoyed. Thanks Noelle and congratulations on your new little one!

(Printable Recipe)

Caramelized Onion, Spinach, and Pumpkin Hummus Pizza on a Rosemary Crust 
Adapted from An Opera Singer in the Kitchen and Oh She Glows

1 cup white bread flour + 3/4 cup all-purpose flour, divided
3/4 tsp. Kosher salt
1/4 cup rosemary, chopped finely
2 tsp. garlic powder
2-1/4 tsp. instant yeast
3 Tbsp. olive oil
2/3 cup warm water

Pumpkin Hummus:
3/4 cup pumpkin puree
1/2 cup chickpeas, drained and rinsed
2 garlic cloves, minced
1 tsp. salt
1 tsp. pepper
1 tsp. paprika
1 Tbsp. lime juice
2 Tbsp. Tahini paste
2 Tbsp. olive oil

1-2 onions, thinly sliced
3-6 cups fresh spinach, packed
1/4 tsp. pepper
1 Tbsp. olive oil
1/4 cup Parmesan cheese
1 to 1-1/2 cups part-skim Mozzarella cheese

For the crust, mix together the 1 cup of bread flour, salt, sugar, rosemary, garlic powder, and yeast in the bowl of a stand mixer. Stir well. Add 2/3 cup warm water and the oil. Stir well. The dough will be wet and sticky at this point. Place dough hook attachment on the mixer and turn onto speed number 1. Add the remaining 3/4 cup of flour gradually until the dough becomes cohesive and less sticky. You may add up to another 1/4 cup extra flour if needed. Let the mixer continue on speed number 1 for another 4-5 minutes or until the dough becomes smooth. Place into a bowl sprayed with non-stick spray, cover with plastic wrap, and allow to rise for 1-1/2 hours or until an indentation remains when you stick your finger into the dough. Place a pizza stone in the oven and preheat the oven to 450 degrees about thirty minutes before you plan to bake the pizza. If you are not using a pizza stone, you can preheat the oven immediately before baking.

For the hummus, combine the ingredients in a food processor and process until smooth. For the onions, heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the sliced onions, and cook 20-30 minutes until browned and caramelized, stirring occasionally to prevent burning. When the onions are finished, add the spinach and pepper and cook 1-2 minutes until the spinach is wilted.

Roll the dough out using hands or a rolling pin on a piece of parchment paper. Shape a crust around the edges with your hands. Top with hummus and the onion and spinach mixture. Sprinkle with Parmesan cheese and the mozzarella. If using, take the hot stone out of the oven and slide the parchment paper and pizza onto the stone. Bake for 12-14 minutes or until the crust is browned and the cheese is melted. Slice and serve.

Mediterranean Chicken Pizza

This may be the last pizza recipe in my series, but I am sure it won’t be the last recipe we have around here. That’s one of the reasons we love pizza so much. You can really top it with any combination of ingredients that you can dream up!

In the year before and right after we were married, we frequented Papa Murphy’s quite often. The pizza was good, relatively inexpensive, and made for a quick meal since we spent much of our time studying. Our two favorite pizzas there were the Mediterranean de-lite pizza and the chicken garlic pizza, but since I’ve been making more and more of our food at home, we haven’t had one in quite a while. Not long ago, I ran across this pie on Tammy’s Recipes, and thought I’d give one of our old favorites a shot.

While I am not quite sure it was exactly the same as the Papa Murphy’s version, this pizza made a really great meal! I didn’t make the crust recipe written into Tammy’s post as I have been on a mission to find a great homemade whole wheat crust. For me, simply swaping whole wheat flour into most recipes makes my crust recipes really dense. The crust I used here was a new technique that actually worked really well, so it may be finding its way on here after a few more test runs 🙂 Enjoy!

(Printable Recipe)

Mediterranean Chicken Pizza
Adapted from Tammy’s Recipes

1 pkg. or portion homemade dough
1/3 cup light spicy Italian dressing
2-3 cloves garlic, minced
1/2 tsp. salt
dash black pepper
2 cups shredded part-skim Mozzarella cheese
1-2 cups cooked chicken, shredded
1/3 cup sun-dried tomatoes, not oil packed
1/2 cup crumbled feta cheese
1/3 cup red onion, diced
1 cup (large handful) of baby spinach, torn
1/2 cup cherry/grape tomatoes, halved or quartered

Preheat oven to 450 degrees. If using a pizza stone, place the stone in the oven as it preheats. If using a normal pan, it does not need to be preheated.

Stretch dough out on a piece of parchment paper with your hands. If it springs back, let it sit for a few minutes and try again. Mix together the Italian dressing, garlic, salt and pepper. Spread over the dough. Sprinkle the toppings on the pizza in the order listed.

If using, remove the pan from the oven. Transfer the pizza (while still on the parchment paper) onto the hot pan. Bake for 10-12 minutes, until the crust is browned on the bottom and the toppings are hot and bubbly. After baking, let rest for 5 minutes then cut into slices.

Sausage and Pepper Calzones

Can anyone else believe that it is already football season? Don’t get me wrong, I am crazy excited to spend Saturdays cheering on my Huskers, but to me, it shouldn’t be September yet. Having never lived anywhere other than Nebraska, I am finding it different that much of the football focus here is on the pros rather than college. While I still prefer college football over pro football, both types certainly have one thing in common – GAME FOOD!

Pizza and football are something that go hand-in-hand in my mind, and these calzones are something that would make a great addition to any football party. I found them  quite a while ago on Sticky Gooey Creamy Chewy and bookmarked them immediately. My husband has this categorization in his mind of game food – it has to be something that is hand-friendly and portable. These could easily fit that bill. Self-contained and stuffed with sweet and spicy sausage, peppers, and onion. Game food indeed.

While we loved the idea of these, I think I will change up the type of sausage if we make them again. In her recipe, Susan calls for whole sausages that she slices, bakes, and then finishes in a skillet on the stove. Her reasoning is that it helps decrease the fat as opposed to frying it. While that is valid point, the fat in the skillet (from the sausage) can always be drained, and I think that crumbled sausage would fit into the calzones much easier. Next time, I think I’ll try using some locally-made chicken sausages and removing the casing to get that crumbled effect. I’ll let you know 🙂  My only other complaint with these is the dough that I used. I’ve been looking for “that” pizza crust recipe, and the dough that I used for this one wasn’t it. It didn’t really brown and just wasn’t our favorite, so use your favorite homemade or purchased dough here. Trader Joe’s has a great one!

Enjoy and Go Big Red! 

(Printable Recipe)

Sausage and Pepper Calzones
From Sticky Gooey Creamy Chewy

1 lb. sweet Italian chicken sausage, removed from casings
1 lb. spicy Italian chicken sausage, removed from casings
1-1/2 Tbsp. olive oil
6 bell peppers, any color, cut into strips
2 large sweet onions, sliced
4 cloves garlic, minced
1 Tbsp. Italian seasoning
1 cup chicken stock
salt and pepper to taste
2 pkg. or recipes of pizza dough
1/2 lb. fresh mozzarella, sliced 

Preheat oven to 400 degrees F. Place pizza stone in the oven to warm while the oven is preheating. If you do not have a pizza stone, you do not have to pre-heat it.

Place casing-free sausage in a large skillet over medium-high heat. Cook, stirring to crumble until the sausage is cooked through. Drain any fat and set sausage aside.

Heat olive oil in the skillet (if dry) over medium-high heat. Add the peppers and onions and saute for about 10-12 minutes. Add the garlic and Italian seasoning and saute for about 3 minutes more. Adjust the heat if needed to avoid burning. Add the sausage to the skillet with the vegetables. Pour in the chicken stock and cover. Cook for about 10 minutes more, until peppers and onions are very soft. Take the lid off and simmer a few more minutes to reduce the liquid in the pan. Season to taste with salt and pepper.  

Unroll pizza dough onto a lightly floured surface and cut out  two 5-6-inch circles of dough. Gather the scraps together and roll out the dough to make 1-2 more circles. If using a calzone press, place one dough circle on the open press. Place a generous scoop of sausage mixture in the center. Make sure to drain as much liquid out of the sausage mixture as you can, so the calzones will not be soggy. Top with mozzarella and lightly brush the outside edges with olive oil. Flip one side over the other and press to seal with the calzone press or with your fingers. Press the edge down with the tines of a fork to ensure the seal. Lightly brush the tops of the calzones with more olive oil and sprinkle a little Kosher salt on top. Place the calzones on the pizza stone or pan and bake for about 20-22 minutes, until golden brown. Remove and let cool for 3-5 minutes. 

Yield: 6-8 large calzones

Beef Taco Pizza

Just in time for the weekend, I have your next pizza recipe!

We actually first got the idea for a taco-type pizza after having a similar one from a pizza chain in Nebraska (Godfather’s anyone?) and have made several variations on that idea since then. It is a really simple idea. You just take your taco toppings and add them to a pizza crust instead of a taco shell. It may be even better than tacos because the bake time melts the cheese on the pizza 🙂

We went all out on our toppings including taco-seasoned ground beef, onion, bell peppers, chopped tomatoes, sliced black olives, and cheddar cheese, but you could use any combination of ingredients here that you would add to your taco. Just swap the pizza sauce for taco sauce and remember to add the shredded lettuce after the bake time so that it doesn’t wilt. Adding the lettuce is a little different, but we love the texture and temperature difference that the colder lettuce adds to the hot pizza. Try it. I promise it’s good. Enjoy

(Printable Recipe) 

Beef Taco Pizza
Cookin’ Chemist original

1 pkg pre-made or portion of homemade pizza dough
1/2 cup taco sauce
1/2 lb. lean ground beef
1 Tbsp. homemade taco seasoning
1 small can sliced black olives
1/2 bell pepper, any color, diced
1/2 cup red onion, diced
2 roma tomatoes, seeded and diced
1-1/2 cups shredded Mexican-blend cheese
1/2 head Romaine lettuce, shredded 

Preheat the oven to 450 degrees. If you have a pizza stone, place it in the oven while the oven warms up. 

Cut a piece of parchment paper large enough for a 12-14-inch pizza. Lightly flour the paper. Roll out or stretch out (using your hands) the pizza dough to your desired size. If it seems to shrink back after you stretch it, let it sit for a few minutes and try again. Set the crust aside. Brown the ground beef in a medium-sized skillet. Drain any fat, if necessary. Add the taco seasoning and mix well. Set aside. 

Spread the taco sauce over the dough. Top with ground beef, olives, pepper, onion, and tomatoes. Finish with the cheese. Transfer the pizza and the parchment paper to the hot pizza stone or other pizza pan. Bake for 12-15 minutes or until the crust begins to brown and the cheese is melted. Cut and serve immediately. Top each individual slice with lettuce upon serving (If you have leftovers, the lettuce will not keep well on top of the slices. This is why we add it to each piece as we eat them).

Chicken Avocado Pizza

I was glancing through my stash of recipes yet to be blogged tonight, and I have a confession… I actually have more main dish recipes than desserts that are hanging around waiting to be posted. I am hoping this is because I make more dinners than desserts in a typical week, but I fear the real reason is that my turn-around time on desserts is much quicker. What can I say, I definitely have a sweet tooth, but everything in moderation right? 

Since I’ve started my residency, my husband has been home more often than I have. He has decided that when he’s up to cook, he gets to pick the recipe — translation, we’ve made quite a bit of pizza in the last few weeks as that is one of his favorite things to make 🙂 I am not arguing too much though. He does a really great job and has picked out some really good, unique pizza recipes! I have 4 or 5 pizza-themed recipes saved up in the aforementioned stash, so in his honor, I am planning to do a series of pizza posts.

The first in my series is this chicken avocado pizza adapted from allrecipes.com. Since embracing avocados, we have been finding lots of new ways to use them. This recipe basically makes a simple guacamole and then uses it as a “pizza sauce.” Genius. Add chicken, tomatoes and some cheese, and you have a really great pizza. The recipe calls for 2 avocados, and I felt like the amount of avocado-mixture that resulted was too much for our pizza dough. This may depend on the size of your avocados, but if you are planning on making a smaller pizza (12-14 inch), you may want to half the amount of mock-guac that you make. The hubs liked it as is was with more “sauce,” so it’s your call. Enjoy!

(Printable Recipe)

Chicken Avocado Pizza
Adapted from allrecipes.com

1 pkg. or homemade pizza dough for a 12-14-inch pizza
2 avocados, peeled, pitted, and diced
1 Tbsp. chopped fresh cilantro
1 Tbsp. fresh lime juice, or to taste
salt to taste
1 clove garlic, peeled NOT minced
1 cup shredded chicken breast 
1 cup cherry tomatoes, quartered
1 cup shredded Monterey Jack cheese
1 pinch cayenne pepper

Preheat the oven to 450 degrees. If you have a pizza stone, place it in the oven while the oven warms up.

Cut a piece of parchment paper large enough for a 12-14-inch pizza. Lightly flour the paper. Roll out or stretch out (using your hands) the pizza dough to your desired size. If it seems to shrink back after you stretch it, let it sit for a few minutes and try again. Slice the garlic clove in half and rub the cut side onto the top of the crust. Set the crust aside.

In a food processor, combine the avocado pieces and cilantro. Puree while adding lime juice and salt to taste. Spread the avocado mixture over the crust. Arrange the chicken and tomatoes over the avocado mixture. Sprinkle with cheese and season lightly with cayenne pepper. Transfer the pizza and the parchment paper to the hot pizza stone or other pizza pan. Bake for 12-15 minutes or until the crust begins to brown and the cheese is melted.