Muffaletta Flatbread Pizza

True story: I often dream about muffaletta sandwiches. They have the perfect combination of flavors. Smoky provolone. Cured meats. Fantastic olive salad. This muffaletta flatbread pizza takes all those great flavors (and more) and puts it on a bite-sized crunchy slice. Perfect for a party, perfect for any time!
Muffaletta Flatbread PizzaI make my own olive salad when I have time. It’s completely amazing, and definitely one of my favorite things to make. No matter if you use homemade or store-bought, make sure you drain the salad a bit before using it. You want a bit of the great olive oil flavor, but you don’t want a soggy pizza.

Also try my white garlic chicken flatbread pizza.

Muffaletta Flatbread Pizza

Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Main or Appetizer
Cuisine: American
Servings: 2 pizzas
Author: Mike

Ingredients

Toppings (divide equally between the two flatbreads)

  • Olive salad drained just slightly
  • 1/2 cup shredded cheese Mozzarella, provolone, Italian blend, whatever you prefer
  • 3 slices Provolone cheese cut into strips
  • 3 slices salami cut into strips or chopped
  • 3 slices Mortadella cut into strips or chopped
  • 3 slices Capicolla Prosciutto, or smoked ham, cut into strips or chopped
  • 1/4 cup baby artichoke hearts drained, chopped

Instructions

  • Preheat oven to 375 F.
  • Place flatbreads on baking sheets and bake for 2 minutes. Flip and bake for another 2 minutes to get crusts slightly crunchy. Remove and let cool slightly.
  • Spread olive salad on to the flatbreads. Get a little of the yummy juice on them but not too much or they will be soggy.
  • Add remaining ingredients.
  • Bake for 10-15 minutes or until cheese has melted and crust is crunchy.
  • Place under broiler for 30 seconds or so if you want a little char on the toppings.
  • Slice and serve.

White Garlic Chicken Pizza

This white garlic chicken pizza reminded me that I really need to eat more white sauce pizza. I usually opt for red, making my own sauce, but the creamy, garlicky, cheesy sauce on this pizza was fantastic. Black olives, shallot, moist and tender chicken and Mozzarella topped it all off delicious bite-after-bite.
White Garlic Chicken PizzaI used chicken that I had roasted on my Char-Broil Big Easy when making this white garlic chicken pizza, but any cooked chicken will do. Grab a rotisserie chicken next time you’re at the store and shred or chop it. Perfect.

Also try my BBQ chicken and muffaletta flatbread pizzas.

White Garlic Chicken Pizza

Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Main
Cuisine: American
Servings: 2 pizzas

Ingredients

For the white garlic pizza sauce

  • 2 tablespoons unsalted butter
  • 4 cloves garlic minced
  • 3 tablespoons all-purpose flour
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon Kosher salt
  • 1/4 teaspoon dried oregano dried
  • 1 cup milk
  • 1/2 cup Parmesan cheese

For the pizza

  • 2 10 " pre-made pizza crusts
  • 10 ounces cooked chicken shredded, chopped or cubed
  • 2 medium shallots sliced thin
  • Black olives sliced
  • Mozzarella cheese
  • Chopped fresh parsley for garnish, if desired

Instructions

For the white garlic pizza sauce

  • Melt butter in a small saucepan over medium-high heat.
  • Stir in the garlic and cook for 30 seconds.
  • Whisk in the flour, pepper, salt and oregano. Cook for 30 seconds.
  • Slowly add the milk while whisking.
  • Remove from heat and add the cheese. Stir to melt.
  • Use sauce immediately.

For the pizza

  • Preheat oven per package instructions.
  • Spread sauce out on both crusts.
  • Add chicken, shallots and olives, followed by the cheese.
  • Bake until the crusts are crisp, golden brown, and the cheese is melted.
  • Garnish with parsley, slice and serve.

French Bread Pizza Rustica

Don’t let the fact that this French bread pizza rustica doesn’t have a sauce on it throw you off. Every bite is incredible. All of your favorite toppings, but with a little twist. Spinach. Yes, spinach. You can play around with the toppings, substituting whatever suits your fancy, but don’t leave out the spinach.
French Bread Pizza RusticaI’ve found variations on this French bread pizza rustica online, and some have you cook the vegetables a bit before putting them onto the bread. I opted to skip that step. We found the slightly crunchy (they do cook a bit in the oven) vegetables to be perfect. If you do want to cook the vegetables, just add to the skillet after you cook the Italian sausage and saute for about 5 minutes.

Also make my baked Italian sub pizza.

French Bread Pizza Rustica

Prep Time20 mins
Cook Time30 mins
Total Time50 mins
Course: Main
Cuisine: American
Servings: 4 -6 servings

Ingredients

  • 1 large loaf French bread
  • 1 pound Italian sausage
  • 1 tablespoon extra-virgin olive oil
  • 1/2 small red bell pepper seeded, chopped
  • 1/2 small green bell pepper seeded, chopped
  • 1 small red onion chopped
  • 2 cloves garlic chopped
  • 1 12 ounce package frozen chopped spinach, defrosted, squeezed dry
  • Kosher salt and freshly ground black pepper
  • 1 1/2 cups Ricotta
  • 1/2 cup grated Parmesan
  • 1/2 stick pepperoni chopped
  • 4 cups shredded Mozzarella and Provolone cheese mixture
  • 1/4 cup Parmesan cheese
  • 1 teaspoon dried oregano
  • 1 teaspoon or more dried red pepper flakes

Instructions

  • Preheat your oven to 425 F.
  • Split the bread lengthwise. Optionally, hollow out the loaf by removing some of the bread. Love toppings? Hollow it out. Want less topping? Don't hollow it out. (You might have topping left over).
  • Crumble sausage into a large skillet with the oil and cook until done.
  • Remove and let cool. Optionally, transfer sausage to a food processor and pulse a few times to make the meat finer.
  • Transfer meat to a large bowl.
  • Add the remaining ingredients and stir.
  • Spread mixture out onto the bread halves.
  • Place bread on baking sheets and bake for 10-15 minutes or until the bread is crunchy and the cheese starts to melt. Place under the broiler to brown lightly if desired.

BBQ Chicken Pizza

Oh me how happy was I with this pizza? Darned happy, that’s how happy! All of my favorite things. Crunchy pizza crust. Moist, tender chicken, cheese, smoky BBQ sauce, and of course, some heat! BBQ chicken pizza was a big hit in our household, that’s for sure!
BBQ Chicken PizzaBBQ chicken pizza is also the easiest, tastiest way to use up leftover cooked chicken. You can also make this same recipe using leftover pulled pork or smoked brisket.

I used a smoky, hickory-flavored BBQ sauce since the chicken I used was roasted and didn’t have that much smoky flavor. If I was going to use smoked pork or beef I’d use a sauce without a smoky flavor since there’s already enough of that in the meat.

Also try my white garlic chicken pizza.

BBQ Chicken Pizza

Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Servings: 1 pizza
Author: Mike

Ingredients

  • 1 large pizza crust
  • 1/2 cup your favorite BBQ sauce use a thinner, hickory-flavored sauce for the best results
  • 10 ounces cooked chicken chopped or shredded
  • 1/4 cup sliced red onion
  • 1/3 cup shredded smoked mozzarella cheese
  • 1/3 cup shredded mozzarella cheese
  • Chopped roasted jalapenos or substitute sliced pickled jalapenos
  • 2 tablespoons cilantro chopped, for garnish

Instructions

  • Preheat oven per pizza crust instructions.
  • Brush some of the BBQ sauce over the pizza crust.
  • Combine chicken and BBQ sauce. Spread evenly over the crust.
  • Add onion, cheeses, and jalapenos.
  • Bake per crust instructions.
  • Garnish with chopped cilantro, slice and serve.

Breakfast Pizza

I was digging around in the bottom of the fridge when I came across a tub of pizza dough. A quick check of the freezer found that I didn’t have any pizza sauce. And no ‘normal’ pizza toppings in the fridge, either. Well, I figured that this was the opportune time to make a breakfast pizza. I can’t say I went into the project with great optimism. Well, I’ve been wrong before. This breakfast pizza was easy to make and came out tasting fantastic. It was a welcomed twist on a regular ole pizza.
Breakfast PizzaOf course you can add more toppings. Such as crumbled cooked breakfast sausage. Roasted red bell peppers. Salsa. Hot sauce.  Jalapeno slices. Use my version of breakfast pizza as sort of a canvas for whatever you want to do. You can’t mess it up. Also make my breakfast po boy and my egg McMuffin casserole.

Breakfast Pizza

Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Course: Main
Cuisine: American
Servings: 4 servings

Ingredients

  • 1 tube refrigerated pizza crust
  • 1/2 cup coarsely chopped bacon
  • 6 eggs beaten
  • 4 ounces cream cheese cubed
  • 2 cups shredded pepperjack cheese
  • 1/4 cup thinly sliced red onion
  • Fresh chopped cilantro if desired

Instructions

  • Open dough and prepare per package instructions but bake only 4-6 minutes until the crust just starts to ge crusty. Remove from oven.
  • Cook bacon over medium heat in a large skillet.
  • Drain all but 1 teaspoon of the drippings.
  • Add eggs, lower heat to medium low, and cook, stirring constantly, until just starting to set.
  • Remove from heat and sprinkle egg over cooked dough.
  • Drop cubes of cream cheese onto crust. Add the pepperjack, red onion and bacon.
  • Return to oven and bake 10-13 more minutes or until the cheeses have melted and the crust is crunchy and golden brown.
  • Remove from heat and garnish with cilantro.

Pizza Pretzel Nuggets

I loved making simple little bites like these pizza pretzel nuggets. They took no time, little ingredients, and came out great. This recipe makes a decent-sized batch of snacks, enough for Anita to take to work and share with her co-workers. Every bite has a wonderful, light pizza flavor. You’ll think you’re biting into your favorite deep-dish pie. Just the right combination of pizza sauce, cheese, and yes, salty crunchiness.

I left the red pepper flake out when I made these pizza pretzel nuggets since I didn’t know how that’d go over at Anita’s office, but for me, this dish could use a bit of spiciness. It’s great on it’s own, don’t get me wrong, but I’m always of the opinion that spicy is better.

Also check out my balsamic, cheddar,and spicy garlic ranch pretzel bites! They are all out-of-this-world good too! And my homemade pizza rolls are well worth the time they take to make.

Pizza Pretzel Nuggets

Prep Time5 mins
Cook Time30 mins
Total Time35 mins
Course: Snack
Cuisine: American
Servings: 10 -14 servings

Ingredients

Instructions

  • Preheat oven to 275ºF.
  • Line a large baking sheet with foil.
  • Place pretzel nuggets in a large bowl. Drizzle with the oil and toss to coat.
  • Sprinkle the nuggets with the Parmesan, spaghetti seasoning and red pepper flake (if using). Toss to coat.
  • Spread pieces out evenly onto the foil and bake for 15 minutes.
  • Stir, and bake another 15 minutes.
  • Let cool before serving.
  • Store any leftovers in an airtight container.

Baked Italian Sub Pizza

This baked Italian sub pizza packs on everything I love about a classic Italian sub (er… hoagie). Sandwich meats. Black olives and banana peppers (yum). Cheese. Lots of cheese. And just a bit of Italian dressing and basil. Quick to make and quick to disappear, these pizzas make for a great fast lunch or dinner.
baked-italian-sub-pizzaTo spice this baked Italian sub pizza up, use hot banana peppers, spicy salami and maybe toss a few jalapeno slices on there to boot. Oh, and a good bit of dried red pepper flake ain’t gonna hurt either.

Also try my French bread pizza rustica.

Baked Italian Sub Pizza

Prep Time15 mins
Cook Time12 mins
Total Time27 mins
Course: Main
Cuisine: American
Servings: 2 servings

Ingredients

  • 1 12 " loaf French bread
  • 4 tablespoons Italian salad dressing
  • 8 thin slices of tomato
  • 4 thin slices of hard salami chopped
  • 4 ounces of thin sliced deli ham chopped
  • 1/4 cup sliced black olives
  • 1/4 cup sliced mild banana peppers
  • 1 cup shredded mozzarella cheese
  • 2 tablespoons freshly grated Parmesan cheese divided
  • Dried basil crumbled

Instructions

  • Preheat oven to 425 F.
  • Cut the bread in half lengthwise and place on a foil-lined baking sheet.
  • Brush the insides of each half of bread with the Italian dressing.
  • Divide the tomato, salami, ham, olives and peppers between the two bread halves.
  • Add cheeses.
  • Sprinkle with crumbled basil and place in the oven for 10-12 minutes or until the cheese is melted and the bread is crispy.
  • Cut into slices and serve.

4-Cheese Meatball Pizza

It was meatball week here. I made a monster batch of my homemade meatballs with plans of using them in all sorts of dishes, from spaghetti and meatballs to meatball sandwiches and meatball soup to, of course, 4-cheese meatball pizza. I love the texture of meatballs on a pizza. They add a nice meatiness to each and every bite, plus they add even more wonderful Italian flavor.

The combination of four different cheeses made for a delightful pizza feast. There weren’t any leftovers. That happens with pizza around here. Roasted cauliflower? Probably gonna have some leftover. Leftover 4-cheese meatball pizza? Nope.

As much as I love my meatball sandwiches, meatballs on a pizza are my favorite.

4-Cheese Meatball Pizza

Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Main
Cuisine: American
Servings: 1 pizza
Author: Mike

Ingredients

  • 1 large pizza dough I used my bread machine pizza dough
  • 1/2 cup pizza sauce I used my homemade sauce
  • 8 Italian cooked meatballs cut in half (I used my homemade meatballs. See the note below)
  • Any other desired toppings I added mushrooms and black olives... plus a few pinches of dried red pepper flake
  • 1 cup shredded provolone cheese
  • 1 cup shredded cheddar cheese
  • 1 cup shredded Monterey Jack cheese
  • 1/3 cup shredded fresh Parmesan cheese

Instructions

  • Note: I used my homemade meatballs. Normally I make them at least 2 ounces each. For the pizza I made 1 ounce meatballs instead. You can still use large meatballs, but instead of halving them you will probably want to quarter them.
  • Preheat oven to 420 F
  • If using store-bought pizza dough or crust, prepare per the package instructions.
  • Ladle sauce onto the pizza and spread out edge-to-edge.
  • Distribute the meatballs around the pizza.
  • Add any other toppings that you desire.
  • Sprinkle with the cheeses.
  • Transfer to a pizza stone or pan and bake 10-12 minutes or until the dough is crispy and the cheeses are melted.