This is the epitome of fun pizza toppings as an out-of-the-(pizza)-box. It seems special but includes flavors we love with ingredients we had – crab, cream cheese, crispy wontons and duck sauce! I try to do this for the kids to see flavors in other formats but in all honesty, us grown ups were the most excited.
Crab Rangoon Pizza Ingredients: pizza dough 2 tablespoons softened cream cheese 2 tablespoons heavy cream 1 green onion (or chives) 3/4 cup crab meat/ imitation crab meat, finely chopped 3/4 cup shredded mozzarella ~1 cup crispy wontons (sold near croutons!) 1/4 cup duck sauce
Directions: Let the dough come to room temperature, ~2+ hours from refrigeration or ~4 hours from frozen. Preheat a pizza oven or oven (or grill – though maybe parbake the dough flipping once before topping it.) Whisk together the softened cream cheese, heavy cream, green onion into a sauce. Spread the dough out and top with the sauce, then mozzarella, then crab.
Bake the pizza (ours went into the outdoor pizza oven for 60-90 seconds or in the oven it would take ~30 minutes at 400 degrees). Cook until the crust cooks through and the cheese melts. Once it is cooked, top with the wontons and a drizzle of duck sauce. Enjoy!
We loved this one! This time it was using the filling of some crab rangoons we hadn’t baked yet. Each kid ate a slice though I don’t think they went back for seconds of this one. We usually make 2-3 pizzas from a ball of pizza dough (~12 inch pies) and our others were a veggie one and a sausage & ricotta one.
I’m sure we’ll make it again and I would use leftover crab for crab cakes. Using leftover crab rangoons from a restaurant might be more cream cheesy than crab flavored but go for it! Leftover crispy wontons are great on an Asian-Inspired Burger or Pineapple Coconut Rice Bowls or on soft tacos or onto salad/slaw.
We love anything on a pizza so some leftover chicken breasts had me thinking of chicken piccata and what better way than on a pizza! It was a low-pressure way to cook it and to see who will like it and the chicken and lemon sauce and parsley flavors seemed summery to be on a pizza!
It would also be wonderful as a sandwich – or into a panini. Go for it!
Chicken Piccata Pizza Ingredients: (serves 4 for 1 large pizza or 3 small pizzas) 1 ball of pizza dough (or on 3 pieces of naan) 1 chicken breast, cut into 2-3 pieces 4 tablespoons flour + 1 tablespoon flour 1 teaspoon garlic powder 1/2 teaspoon salt & pepper 2 tablespoons butter + 2 tablespoons butter + 3 tablespoons olive oil 1/2 cup chicken broth 1/4 cup lemon juice 3/4 cup mozzarella cheese, shredded 1/4 cup fresh parsley, chopped
Directions: Allow pizza dough to come to room temp – over a few hours. Preheat a large skillet with 2 tablespoons of the butter & olive oil for pan frying over medium heat. Pound the chicken out flat and stir together the flour, garlic powder, and salt & pepper. Dredge the chicken pieces one at a time into the flour shaking off the excess then pan frying for ~3-4 minutes per side, flipping once. Check the internal temp with a meat thermometer – it should reach 165 degrees.
Remove the chicken (without draining the pan) and set the chicken aside. To the hot pan, add in the broth and lemon juice. Cook at a low boil for 5 minutes to reduce. Add in the remaining 2 tablespoons of butter + 1 tablespoon flour whisking continually over low heat for ~3 minutes then remove from the heat and let cool for 5+ minutes. Chop the chicken. Roll out the dough. Assemble the pizza by spreading sauce onto the pizza dough (I used ~1/2 of the sauce). Then add the shredded cheese and then the chicken. Bake (our pizza oven outside cooks pizza in ~90-seconds per pie, in the oven it might take ~20 minutes if the dough is par-baked, or 30 minutes from raw dough on a hot pizza stone). Top with parsley & enjoy!
We liked it! It was very, very lemony but bright and as pizza, it felt summery not being a heavy meal. The sauce was strong and while it wouldn’t be authentic (but I won’t tell anyone) if it was too much for you, you could also stir in a touch of cream or cream cheese or alfredo sauce (do that off the direct heat so the sauce doesn’t break).
The chicken was super juicy. That’s what a meat thermometer will do – no guessing to know if it is done! I know the 90-seconds in the pizza oven isn’t going to keep cooking, though 30 minutes in a high temp oven will!
We have enough sauce for another time. Or it would be good has a hot melty sub.
Back when we could go places, Mr. J and I had a date night to our now-fav local winery, Debevino for a wine tasting and then got dinner at Tavolino. We had a pizza we fell in love with. It had crispy chicken, bacon, smokes gouda, mozzarella and a roasted garlic-honey drizzle. I loooved it and actually asked if they sold the sauce- they don’t.
My pizza was a bit different than the restaurant version, but this sauce- ohh this sauce -is to die for. I plan to whip up some more sauce asap. We would love this sauce spread on a panini, as a bread dip, on a burger, or drizzled on pasta or over roasted veggies. For 2 seconds I felt bad that the sauce will take you 45 minutes. But seriously, when else will you have this much time?? Also, B, you’re just popping the garlic into the oven and setting a timer. I roasted it in the toaster oven for 40 minutes and mixed up the sauce. Then it chilled in the fridge until dinner time!
Honey Garlic Sauce Sauce on Pizza
1 bulb of garlic
3 tablespoons olive oil
3 teaspoons honey
1 teaspoon butter
1/4 teaspoon garlic powder
salt & pepper
3/4 cup mozzarella
1/2 cup shredded, roasted chicken
2 cups arugula
drizzle of olive oil, vinegar, or Italian dressing
Slice 1/4 inch off the top off the garlic bulb, drizzle a tablespoon of olive oil and wrap in foil. Roast at 400-degrees for 40 minutes. (It should be super soft, add another 10 minutes if needed). This can be done in advance too.
Poke or scoop each garlic clove out into a small food processor or a bowl to beat with a hand mixer. Add in remaining olive oil, honey, butter, garlic powder, and a sprinkle of salt & pepper.
Blend until smooth. Chill until using.
Preheat a pizza stone, the oven, or grill – however you’re cooking your pizza.
Spread the sauce onto the crust then top with cheese and chicken.
Bake until the crust crisps and the cheese melts.
Top with arugula dressed in olive oil and vinegar or Italian dressing.
We seriously swooned over this one. The chicken was from a rotisserie chicken that I had frozen. Pizzas are a great way to spread a small amount of the protein for topping! The sauce was flavorful, rich, and sweet. I love the raw crunch of the greens on a melty pizza. Some chopped parsley for some freshness and greens would be a great alternative.
I love the simplicity most about this flatbread. It has some special touches but is wayyy easier than it seems! The cherries were frozen- with the pits already removed! They can pretty much thaw on the counter while everything else is prepping! What a great way to get another color of the food rainbow in!
Cherry, Arugula & Parmesan Flatbread
4 naan (I used wheat)
1/4 cup whipped cream cheese
3 cups baby arugula
1/4 cup shaved parmesan
1/2 cup dark cherries, frozen
1 teaspoon olive oil
salt & pepper
Preheat the oven to 350 degrees, or a toaster oven to toast the naan for 5-8 minutes, until crisping on the edges but still soft.
Toss the arugula in olive oil with salt & pepper.
Spread cream cheese on each piece of naan and sprinkle arugula, parmesan, and cherries on top.
Slice & enjoy!
This takes 10 minutes and I can picture munching it on a patio at a restaurant who’d ask $18 for it. I love the cherries contrasting the arugula and parm. The cherries are a great smoothie addition for leftovers or are fantastic on yogurt.
I use naan for the fastest weeknight pizzas ever. This week is nutty at work with an event this weekend so I planned some quick pizzas on naan for a weeknight meal and my Thursday night self thanks that Sunday planning self! Naan pizzas freeze well too if prepping in advance – not an arugula flatbread, but go for it with traditional toppings! I also found tiny naans that are a great kid size for lunches too!
Fastest pizza/flatbread ever! I thought about a panini but then wanted it to be a pizza. Wheat naan make the fastest pizza crust ever and I love the individual servings. The really good quality cheddar cheese makes this, and of course the caramelized onions don’t hurt either.
Ham & Cheddar Pizza with a Mustard Drizzle
Ingredients: (for 4)
1 small white onion, cut into slices
2 tablespoons cream cheese
1 tablespoon dijon mustard
~2 cups shredded sharp white cheddar
2 slices spiral cut ham, diced
4 tablespoons honey mustard dressing
Preheat the oven (and pizza stone if using one) to 400 degrees.
In a small pan, cook the onion in butter or olive oil over low heat for about 20 minutes, or until gently caramelized.
Mix together the “sauce” of cream cheese and dijon.
Spread it onto the naan.
Sprinkle cheese on top, then add the ham and onions.
Bake for 15-20 minutes, until the cheese melts and the naan starts to crisp. The naan stays mostly soft but the edges crisp a little.
Let cool for about 2 minutes out of the oven, then drizzle with honey mustard dressing.
I loved this! Outside the box pizza toppings are some of my favorites and this was the ideal leftover for some holiday ham slices that made their way into our freezer. Our pre-schooler is obsessed with honey mustard so it was my nod to him too. He ate about 1/3 of one, which I thought was a pretty solid quantity since he often likes his foods separate and meat isn’t always his go-to! It was a reminder too that 2 slices of ham went a very far way when chopped up to become 4 individualized pizzas!
This could be a fun brunch one too since topping it with a fried egg also sounds delicious!
Breakfast and pizza- the best of both worlds! The sausage gravy serves as the sauce on English muffins and then it gets topped with white cheddar, tomato slices, and scrambled eggs. So good.
Breakfast Pizza with Sausage Gravy and Scrambled Eggs (for 2)
2 breakfast sausage links
1 tablespoon butter
1 tablespoon flour
1/4 cup + 3 tablespoons milk
2 tablespoons brewed coffee
2 English muffins
1/4 cup white cheddar
salt & pepper
Remove the sausage from the casing and pan fry the sausage until cooked through, about 5 minutes, breaking the sausage into very small pieces. Remove the sausage and leave the drippings in the pan. Add in the butter to melt over low heat. Sprinkle in the flour and cook for 1-2 minutes. Add in the 1/4 cup milk and coffee. Whisk until smooth. Sprinkle in salt and pepper then return the sausage into the pan.
Toast the English muffins and spoon the gravy over the English muffins. Top with cheese and return to the toaster oven or oven to melt the cheese.
While the cheese is melting, scramble and cook the eggs just until cooked and remove from the heat. Season with salt & pepper.
Slice the tomato and add on top of the cheese, then spoon the eggs onto the top.
I loved the sausage gravy on these breakfast pizzas. It amps them up big time and takes so little to do so! The bigger chunks of sausage were trickier to layer on but the gravy only uses 2 sausage links, for 2 people! For a vegetarian version, mushroom gravy would be delicious! Use good quality white cheddar here, it is so worth it. I found the tomato freshness and acidity necessary.
I don’t know if there’s a legit definition or distinction between what constitutes a pizza versus a flatbread. To me, I use flatbread means fewer toppings, it might not have a sauce, or is on a puffy dough/crust. This flatbread has only a few ingredients and is on naan to be the crust. It also comes together in no time at all, but that’s just a bonus. Get ready, this recipe even will track the time for you!
~1 cup grape or cherry tomatoes
1/2 cup tomato sauce
1 1/2 cups shredded mozzarella
3 tablespoons pesto
Preheat the oven to 400-degrees.
First 5 minutes: roast the tomatoes with a drizzle of olive oil, kosher salt, and pepper in the oven for 5 minutes. They should burst and be juicy.
Pop the naan into the oven for a few minutes too…maybe 3 minutes to warm through and begin to toast.
Take the naan out and spread with tomato sauce onto them, then top with shredded mozzarella and dollops of pesto.
Add the tomatoes on top. (you’re at about 7 minutes in at this point…we’re timing here!)
Return to the oven for 5-7 minutes to melt the cheese, warm the pesto, and ensure the naan has crisped a bit….this brings you to ~14/15 minutes!
Serve and enjoy!
I didn’t count your oven preheating time, but depending how crunchy you want the naan to be, or not to be, then there you have it, 15 minutes! Mine took longer for a few photo ops, and I’ll pop it into the toaster oven for lunch-time reheating, but it was a fantastic reminder how just a few ingredients can make really great food. I whipped 2 of these up to pack for lunch for work but I’d definitely eat them for dinner or as an app for a party!
If it isn’t snowing where you are (#overit) “roast” the tomatoes on the grill in a cast iron pan and grill these flatbreads! I had some jarred pesto, but I love this roasted kale pesto I’ve made before if you want to use that! Another alternative is to spread pesto all over instead of tomato sauce and just have tomatoes be the topping!
When you have a friend with a pear tree who doesn’t even like pears, it means you pick them and take a bushel home! The Pear Party is a chance to pick, cook something with their pears, and take them home. It was awesome, though, because we abided by complete Iron Chef: Pear protocol, it meant that we had 3 out of 5 dishes were flatbreads.
Flatbreads with Pear, Brie, and Arugula (for 6 as appetizer, or 3 entrees)
1/2 cup balsamic vinegar
3 garlic naan
6 oz brie
2 small pears, pealed
1/4 cup walnuts
2 cups arugula
Bring the balsamic vinegar to a low boil for 5-10 minutes until it reduces and becomes a thicker syrup. (Do this in advance and you’ll be a step ahead!)
Preheat an oven to 400-degrees.
In a small dry pan, toast the walnuts for about 3-5 minutes- be careful not to burn them.
Peal and chop the pears and saute in a little butter or oil in the small pan. Cook just to soften for a few minutes.
Brush a little oil onto the naan, then top with brie, pears, and walnuts.
Bake for 10-15 minutes until the cheese melts and the naan crisps.
While the flatbreads are in the oven, toss the arugula with a little oil, salt, and pepper.
Top the arugula onto the hot flatbreads and drizzle with balsamic reduction.
Fastest. Dinner. Ever. I popped these flatbreads onto the grill and had dinner ready in no time!
As summer wraps I’m soaking up all the tomatoes I can get my hands on. I sliced some heirloom tomatoes and made a little crunchy topping. The little one loved the topping and pinched it off the top of his pieces.
Shred the cheese, slice the tomatoes, and preheat the grill (or oven).
In a small saucepan over medium heat, melt the butter, add the truffle oil, and breadcrumbs. Toast for about 5 minutes and remove from the heat so they don’t burn.
Put the flatbread onto the grill over low heat (or oven to high heat). Top with tomato sauce, cheese, and sliced tomato.
Cook the flatbreads for 5 minutes until the cheese melts.
Sprinkle the breadcrumb topping over the top. Slice & enjoy!
Be careful – flatbreads cook so quickly on the grill. I heated it up and turned it down and they really only need a minute or two. Be ready with those toppings! I had work folks over and they were gracious eaters despite the fact that the flatbreads were a bit to crisp!