Tag: pizza

Grilled Bell Pepper Pizza

My wife and I love pizza, but we are also watching our carbohydrates. These grilled bell pepper pizzas solve that problem and then some! All of our favorite pizza toppings served on a wonderful bell pepper ‘crust’. I grilled the pizzas until the peppers were just starting to soften so they still had a bit of crunch to them. They were fantastic!

Grilled Bell Pepper Pizza

Low Carb And Still Delicious!

Grilled bell pepper pizzas will definitely become a staple in our house. They aren’t exactly zero carbs (the peppers and sauce have a few grams of carbs), but they are mighty low in carbs and that’s good enough for us! I don’t have to feel guilty about carbs when I eat too many of these. That’s not to say they’re healthy but they’re good!

I recommend that you use a grill basket when making these ‘pizzas’. It makes cooking easier and you don’t have to worry about anything falling through the grates. And cleanup is easier too!

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You don’t have to grill these ‘pizzas’, either. Just pop them in a 425 F oven instead.

Also try my sausage-stuffed grilled sweet peppers and my grilled French bread pizzas.

Grilled Bell Pepper Pizza
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4 from 1 vote

Grilled Bell Pepper Pizza

Course Main
Cuisine American
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Author Based on a recipe from The Cooking Channel

Ingredients

  • Bell peppers various colors
  • Olive oil
  • Pizza sauce
  • Your favorite toppings black olives, crumbled cooked sausage, pepperoni, red pepper flake, etc
  • Shredded mozzarella cheese

Instructions

  • Fire up your grill for direct cooking over medium-high heat.
  • Cut the peppers so that they form little bowls. I found that cutting them in half made for deeper bowls than I wanted (too much bell pepper!) so I trimmed them down so that there was a 1/4″ – 1/2″ deep bowl.
  • Remove any seeds.
  • Brush the outsides of the peppers with the oil.
  • Add your favorite toppings up to the top of the pepper ‘bowls’.
  • Add cheese and place onto the grill.
  • Grill for 10-15 minutes or until the peppers have started to soften and the cheese is melted.

Notes

Do not overcook the peppers until they become soft. You want them to hold up to the toppings and still have a slight crunch to them.

Nutritional values are approximate.

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Antipasto Flatbread Pizza

Dangerous. That’s one word for this antipasto flatbread pizza. I can’t be trusted around it. Everything good is on each and every slice. I could’ve used the same toppings on a ‘regular’ pizza crust, but we prefer flatbread pizzas. Crunchier. Lower in carbs (so I can eat more). And well, kind of fun to eat. They also make for great appetizers. Big honkin’ slices of thick crust pizza aren’t the best appetizers.

Antipasto Flatbread Pizza

What, No Sauce?


There’s no real sauce on this antipasto flatbread pizza. But, it is definitely not dry. Go crazy with the toppings, but if you do use lots of ‘wet’ ingredients, like marinated peppers or olives, drain them a bit before putting them onto the pizza. Flatbread can get soggy if you overload it with sauce or moist toppings.

I highly recommend that you shred or grate your own cheese at home. Don’t buy the pre-shredded or pre-grated stuff. It has stuff added to it to keep it from sticking together. That ‘stuff’ affects how the cheese melts. Shred it yourself and use the good stuff.

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Also try my grilled chicken flatbread pizza.

Antipasto Flatbread Pizza
Print Pin
5 from 1 vote

Antipasto Flatbread Pizza

Dangerous. That’s one word for this antipasto flatbread pizza. I can’t be trusted around it. Everything good is on each and every slice.
Course Main or Appetizer
Cuisine American
Keyword antipasto, pizza
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 2 pizzas
Calories 595kcal
Author Mike

Equipment

Ingredients

  • 2 flatbreads

Toppings (divide equally between the two flatbreads)

  • 2 teaspoons garlic powder
  • 1 cup cheese shredded. Mozzarella, provolone, Italian blend, whatever you prefer
  • ¼ cup Parmesan cheese grated
  • red pepper flakes
  • 8 slices Genoa salami sliced thin or chopped
  • 2 slices prosciutto sliced thin, torn or chopped
  • peperoncini sliced, to taste
  • ¼ cup artichoke hearts small, drained, chopped
  • black olives to taste, chopped or sliced

Other topping ideas

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.
  • Sprinkle both flatbreads with the garlic powder
  • 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.

Notes

Green olives are an interesting twist to add to this pizza too!

Nutrition

Calories: 595kcal | Carbohydrates: 30g | Protein: 33g | Fat: 38g | Saturated Fat: 19g | Trans Fat: 1g | Cholesterol: 102mg | Sodium: 2348mg | Potassium: 377mg | Fiber: 5g | Sugar: 1g | Vitamin A: 859IU | Vitamin C: 17mg | Calcium: 584mg | Iron: 3mg

Nutritional values are approximate.

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Slow Cooker Pizza Casserole

All the flavors of pizza in a casserole, made in a slow cooker. There’s plenty of cheese and pepperoni so you can overlook the lack of a crunchy crust. The perfect one-pot meal on a rainy, cool late winter evening. You can make it more ‘your way’ by adding Canadian bacon, mushrooms, different cheeses… whatever you prefer.

Slow Cooker Pizza Casserole

Beware Sad Pasta

Be careful to not overcook the pasta. Pasta is not the most slow cooker-friendly item in the world. If you over cook the pasta it will become mushy. Not happy mushy either. So error on the side of caution and serve this slow cooker pizza casserole as soon as the pasta is cooked. It’s sorta like my pizza pasta bake, but with a twist.

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Also check out my slow cooker ravioli lasagna. It has all the flavors of lasagna in a simple slow cooker dish.

Slow Cooker Pizza Casserole
Print Pin
4 from 1 vote

Slow Cooker Pizza Casserole

All the flavors of pizza in a casserole, made in a slow cooker. There’s plenty of cheese and pepperoni so you can overlook the lack of a crunchy crust. 
Course Main
Cuisine American
Keyword casserole, crockpot, pizza, slow cooker
Prep Time 15 minutes
Cook Time 5 hours 30 minutes
Total Time 5 hours 45 minutes
Servings 8
Calories 376kcal
Author Based on a recipe from 101 Cooking for Two

Equipment

Ingredients

  • 1 pound Italian sausage
  • ½ medium sweet onion chopped
  • 2 cloves garlic minced
  • 1 28 ounce crushed tomatoes
  • 1 cup water
  • 4 ounces pepperoni sliced, divided
  • 1 small green bell pepper. chopped
  • 2 teaspoon dried oregano
  • 2 teaspoon Kosher salt
  • 1 teaspoon ground black pepper
  • 2 cups Mozzarella cheese shredded, divided (plus more for garnish if desired)
  • 2 cups farfalle or your favorite pasta
  • parsley chopped, for garnish
  • Parmesan freshly grated, for garnish

Instructions

  • Heat a large skillet over medium-high heat.
  • Crumble in the sausage and cook until almost done.
  • Add the onion and cook until the meat is completely done.
  • Add the garlic and cook for one more minute.
  • Transfer meat to a slow cooker set to low.
  • Stir in the tomatoes, water, all but 12 slices of the pepperoni, the oregano, salt, pepper, and 1 cup of the cheese. Mix well.
  • Add the pasta and stir.
  • Top with the remaining pepperoni and cheese and cover.
  • Cook for 5 hours and serve garnished with parsley, Parmesan and more mozzarella cheese.

Notes

You can also add mushrooms in when cooking the onions.

Nutrition

Calories: 376kcal | Carbohydrates: 7g | Protein: 19g | Fat: 30g | Saturated Fat: 12g | Trans Fat: 1g | Cholesterol: 80mg | Sodium: 1746mg | Potassium: 461mg | Fiber: 2g | Sugar: 4g | Vitamin A: 499IU | Vitamin C: 14mg | Calcium: 179mg | Iron: 2mg

Nutritional values are approximate.

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Buffalo Chicken Flatbread Pizza

Oh my goodness. I was so happy with these Buffalo chicken flatbread pizzas. Fantastic flavors all around, from the spicy chicken to the tangy cheese to the creamy Ranch and fresh cilantro. All served on low-carb flatbread pizza crusts that take only a few minutes to bake. It really doesn’t get any easier than these pizzas. And it really doesn’t get any more flavorful.

Buffalo Chicken Flatbread Pizza

One Great Pizza

Thin flatbread pizza crusts are quickly becoming a staple in our home. They help make a Buffalo chicken flatbread pizza great. I keep homemade pizza sauce on hand in the freezer, so I can whip together a quick dinner by just adding some cooked sausage or chicken or whatever I have on hand. They’re also a great way to use up leftovers, from tomato slices to turkey.

I highly recommend that you shred or grate your own cheese at home. Don’t buy the pre-shredded or pre-grated stuff. It has stuff added to it to keep it from sticking together. That ‘stuff’ affects how the cheese melts. Shred it yourself and use the good stuff.

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You can leave off the blue cheese crumbles and Ranch dressing and instead drizzle these pizzas with blue cheese salad dressing.

Also try some Buffalo chicken burgers.

Buffalo Chicken Flatbread Pizza
Print Pin
5 from 1 vote

Buffalo Chicken Flatbread Pizza

Oh my goodness. I was so happy with these Buffalo chicken flatbread pizzas. Fantastic flavors all around, from the spicy chicken to the tangy cheese to the creamy Ranch and fresh cilantro. 
Course Main
Cuisine American
Keyword Buffalo, chicken, flatbread, pizza
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 6 servings
Calories 119kcal
Author Mike

Equipment

Ingredients

Instructions

  • Preheat oven to 350 F.
  • Place pizza crusts on baking sheets and bake for 2-3 minutes. Remove.
  • Spread pizza sauce out evenly onto the crusts.
  • Sprinkle with chicken, mozzarella and blue cheese crumbles.
  • Bake for 4-5 minutes or until mozzarella has melted.
  • Drizzle with Ranch dressing and garnish with cilantro.
  • Cut each crust into 4 slices and serve.

Notes

Substitute blue cheese dressing for the ranch for even more blue cheese greatness!

Nutrition

Calories: 119kcal | Carbohydrates: 14g | Protein: 7g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 15mg | Sodium: 1646mg | Potassium: 183mg | Fiber: 2g | Sugar: 2g | Vitamin A: 303IU | Vitamin C: 3mg | Calcium: 103mg | Iron: 1mg

Nutritional values are approximate.

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Bread Machine Pizza Dough

I flat-out absolutely cannot bake. I’ve tried and tried. I am missing whatever gene is required to make perfect bread, dough, rolls or biscuits from scratch. So that’s why I have a bread machine. I’ve been using mine more and more lately. One of the recipes I love to make in it is this bread machine pizza dough.

Bread Machine Pizza Dough

Crunchy Down Below, Soft Up Top

This bread machine pizza dough is soft and a bit sweet, but with a little heat too. The bottom gets nice and crunchy while the top stays as soft as you can imagine.

This recipe makes a large pizza. I usually cut the dough in half and make two medium sized pizzas, cooking them on my Weber grill using a pizza stone. If you are cooking your pizza on a stone, make sure to lightly dust the stone with corn flour before placing the dough onto it. It prevents sticking and helps you get a nice crunchy crust.

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Also try my bread machine burger buns.

Bread Machine Pizza Dough
Print Pin
5 from 1 vote

Bread Machine Pizza Dough

This dough is soft and a bit sweet, but with a little heat too. The bottom gets nice and crunchy while the top stays as soft as you can imagine.
Course Main
Cuisine American
Keyword bread machine, dough, pizza
Prep Time 5 minutes
Cook Time 2 hours
Total Time 2 hours 5 minutes
Servings 1 pizza
Calories 1570kcal

Equipment

Ingredients

Instructions

  • Place the ingredients into your bread machine in the order listed.
  • Select the dough cycle on your machine.
  • When done, let the dough rest 5-30 minutes then remove.
  • Roll out to the desired shape and size.
  • Add toppings.
  • Bake in an oven at 425 F or on a pizza stone on a grill for 10-12 minutes or until done.

Notes

When making a pizza, less is more.

Nutrition

Calories: 1570kcal | Carbohydrates: 319g | Protein: 50g | Fat: 10g | Saturated Fat: 1g | Sodium: 2746mg | Potassium: 735mg | Fiber: 19g | Sugar: 19g | Vitamin A: 592IU | Vitamin C: 3mg | Calcium: 105mg | Iron: 19mg

Nutritional values are approximate.

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Pizza Hot Dogs

Yes! Give me some pizza hot dogs any day and I’m a happy guy! Great sauce and ooey-gooey cheese with a little basil. What is there not to like? I approach these dogs exactly like I would a pizza crust. I can put the same toppings on my hot dog as I can put on my pizza. Onions, mushrooms, pepperoncinis, it doesn’t matter what!

Pizza Hot Dogs

Add Greatness

I make a big batch of marinara sauce in our slow cooker and keep some on hand in the freezer for easy meals like these pizza hot dogs. Just warm the sauce a bit and spoon it over a cooked dog. Then add all of those great toppings.

This is also a great way to use up those last few tablespoons of jarred pizza sauce that we always end up with.

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Also try my salsa dogs.

Pizza Hot Dogs
Print Pin
5 from 1 vote

Pizza Hot Dogs

Yes! Give me a pizza hot dog any day and I’m a happy guy! Great sauce and ooey-gooey cheese with a little basil. What is there not to like? 
Course Main
Cuisine American
Keyword hot dogs
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 2 servings
Calories 407kcal
Author Mike

Ingredients

  • 2 hot dogs or substitute halved Italian sausages for even more pizza flavor
  • 2 hot dog buns
  • ¼ cup marinara sauce I used our slow cooker sauce
  • 4 slices Mozzarella cheese
  • pinch basil fresh, chopped, or substitute a bit of dried

Instructions

  • Cook dogs and warm buns as desired.
  • Place dogs on buns and top with sauce and cheese.
  • Place under broiler just long enough to start melting the cheese.
  • Sprinkle with basil and serve.

Notes

Cut a long narrow slit in your dogs before cooking to give the toppings a great place to go!

Nutrition

Calories: 407kcal | Carbohydrates: 32g | Protein: 22g | Fat: 21g | Saturated Fat: 10g | Cholesterol: 65mg | Sodium: 1036mg | Potassium: 264mg | Fiber: 1g | Sugar: 5g | Vitamin A: 516IU | Vitamin C: 3mg | Calcium: 374mg | Iron: 3mg

Nutritional values are approximate.

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Pizza on the Char-Broil Big Easy

Note: This recipe was developed using the Char-Broil Big Easy Oil-Less Fryer. If you are cooking using the Char-Broil Smoker-Roaster Grill you should cook with the lid open and the temperature set to High. You might also need to adjust the cooking time.

I recently picked up a few stackable ovens for my oil-less fryer. For everything from pizza on the Char-Broil Big Easy to bread to pies, I knew I’d get a lot of use out of them. I actually bought a single oven to try and then after great success I ordered two more. The ovens fit together so that you can have up to 3 at a time in the Big Easy. Each has a lid, but of course I removed the lid for the picture below… otherwise you’d just see a black lid!

Pizza on the Char-Broil Big Easy

Perfect For Small Pizzas

I picked up some store-bought mini crusts (the insides of the ovens are about 9″ in diameter) and made some super-simple pizzas: homemade sauce, fried pepperoni (if you can fry pepperoni slices without sampling any, you are super human or from another world), mushrooms, and cheese. 10 or so minutes later we were enjoying a great little pizza hot off the Big Easy!

Note: When you first get your ovens I suggest you ‘season’ them a bit by first washing them with soap and water, and then put them into a hot Big Easy for 20 or so minutes to burn off the ‘new’. Let them cool completely before using. Also, stacking the ovens can be a challenge if they aren’t nice and round. Mine weren’t very round when I first received them. But with a little work you can get them to fit inside each other.

You can also use a bunk bed basket.

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You can also bake cornbread in the Big Easy. It’s a very versatile cooker for sure!

It’s always a good idea to keep a few spare grease trays on hand for your Char-Broil Big Easy.

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Love your Big Easy as much I love mine? Check out my Big Easy Add-Ons page and all 3 of my huge free Big Easy eCookbooks!

Pizza on the Char-Broil Big Easy
Print Pin
5 from 1 vote

Pizza on the Char-Broil Big Easy

Mini pizzas cooked on the Char-Broil Big Easy Oil-less Fryer. Easy and delicious!
Course Main
Cuisine American
Keyword Big Easy, Char-Broil, pizza
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 2
Calories 547kcal
Author Mike

Equipment

Ingredients

Instructions

  • Fire up your Big Easy.
  • Slather crusts with the sauce and add your desired toppings.
  • Place pizzas into the Big Easy ovens and stack them if using more than 1.
  • Cook for 10-15 minutes or until the cheese is melted (well, assuming you’re using cheese) and has started to brown.

Notes

Use caution removing the pizza from the hot basket.

Nutrition

Calories: 547kcal | Carbohydrates: 98g | Protein: 18g | Fat: 9g | Saturated Fat: 5g | Sodium: 1210mg | Potassium: 101mg | Fiber: 3g | Sugar: 4g | Vitamin A: 133IU | Vitamin C: 2mg | Calcium: 184mg | Iron: 6mg

Nutritional values are approximate.

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Pizza Sauce

Sometimes I get home from work and just want to make a quick pizza. No handmade dough. No unusual toppings. Just a heat-and-eat store-bought crust, topped with a fantastic homemade sauce and a few easy ingredients. Such as Italian sausage, mushrooms, olives, and cheese. And it comes out great, thanks mostly to the sauce. If you don’t have a great sauce, the rest of the pizza won’t be any good. No matter how great the toppings are.

Pizza Sauce

The Perfect Sauce To Keep On Hand

I double this pizza sauce recipe and freeze it. I separate it into batches. That makes it easy to defrost in the fridge in time to make a 15 minute dinner.

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In a hurry? Make my pantry pizza sauce in no time at all!

Pizza Sauce
Print Pin
5 from 1 vote

Pizza Sauce

If you don’t have a great sauce, the rest of the pizza won’t be any good. No matter how great the toppings are.
Course Sauce
Cuisine Italian
Keyword pizza, sauce
Prep Time 5 minutes
Cook Time 1 hour
Total Time 1 hour 5 minutes
Servings 2 cups
Calories 114kcal
Author Mike

Equipment

Ingredients

Instructions

  • Heat the oil in a large pot over medium heat. Add the butter and melt.
  • Add the onion and celery and saute until starting to soften.
  • Add the garlic and saute another minute.
  • Remove from heat and let cool slightly.
  • Pour mixture into a blender.
  • Cover with a towel and hold down on the lid and puree the mixture until smooth.
  • Pour mixture back into the pot over medium heat.
  • Stir in the tomato sauce and paste.
  • Add remaining ingredients, stir.
  • Bring to a boil and reduce to a simmer and let simmer 20-30 minutes.
  • If the sauce is too thick (keeping in mind that you do want a thick sauce) add water a tablespoon at a time until it reaches the desired thickness.
  • Remove bay leaf before using.

Notes

Refrigerate sauce for up to 3 days before using. The sauce can be frozen for longer-term storage.

Nutrition

Calories: 114kcal | Carbohydrates: 8g | Protein: 3g | Fat: 8g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 18mg | Sodium: 807mg | Potassium: 160mg | Fiber: 2g | Sugar: 3g | Vitamin A: 339IU | Vitamin C: 4mg | Calcium: 123mg | Iron: 1mg

Nutritional values are approximate.

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Pepperoni Pizza Grilled Cheese Sandwiches

I usually make sandwiches for lunch every day. It’s that or something off the grill or leftovers from the night before. These pepperoni pizza grilled cheese sandwiches are a big favorite around here. They don’t take long to make, taste like a pizza, and have nice fresh veggies on top. Oh, and ooey gooey cheese. Don’t forget that. You can add as much cheese as you want.

Pepperoni Pizza Grilled Cheese

The Perfect Griddled Sandwich

I bought a Cuisinart Griddler many years ago. I use it for making grilled cheese sandwiches, paninis, hashbrowns, bacon, chicken breasts… anything. Like these Pepperoni Pizza Grilled Cheese sandwiches. Cleanup is easy, and it’s highly portable. It’s great for those trips to the beach or for a cabin rental. You never quite know what cooking equipment you’ll have there when you arrive. You can make breakfast, lunch and dinner on the Griddler from Cuisinart.

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The Griddler is a champ at making grilled cheese sandwiches, like my spicy grilled cheese, muffuletta grilled cheese, grilled caramel apply cheese, and grilled spinach and artichoke cheese.

Pepperoni Pizza Grilled Cheese
Print Pin
5 from 1 vote

Pepperoni Pizza Grilled Cheese Sandwiches

These pepperoni pizza grilled cheese sandwiches are a big favorite around here. They don’t take long to make, taste like a pizza, and have nice fresh veggies on top. Oh, and ooey gooey cheese. Don’t forget that.
Course Main
Cuisine American
Keyword grilled cheese, pepperoni, sandwich
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 2
Calories 377kcal
Author Based on a recipe from Lifes Ambrosia

Equipment

Ingredients

  • 1 tablespoon olive oil
  • 1 green bell pepper sliced thin
  • ½ sweet onion sliced thin
  • 4 crimini mushrooms stems removed, sliced thin
  • pinch Italian seasoning
  • ½ loaf French bread or 4 slices Focaccia bread
  • 2 tablespoons butter softened, divided
  • pinch garlic salt
  • 4 slices sandwich pepperoni or 8 slices pizza pepperoni
  • 4 Mozzarella cheese sliced thin

Instructions

  • Heat the oil in a skillet over medium heat.
  • Add the pepper, onion and cook for 2-3 minutes.
  • Add the mushrooms and the seasoning.
  • Stir and cook until the veggies are softened.
  • Remove from heat. Wipe skillet clean.
  • Brush the outsides of the bread with half of the butter and sprinkle with the garlic salt.
  • Assemble sandwiches by dividing the mushrooms, veggies and cheese between them.
  • Melt remaining butter in the skillet and grill the sandwiches until the cheese melts and the bread is golden brown.

Notes

Add sliced mushrooms to the peppers and onion too!

Nutrition

Calories: 377kcal | Carbohydrates: 68g | Protein: 16g | Fat: 5g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 7mg | Sodium: 685mg | Potassium: 544mg | Fiber: 5g | Sugar: 10g | Vitamin A: 275IU | Vitamin C: 52mg | Calcium: 104mg | Iron: 4mg

Nutritional values are approximate.

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Southwest Grilled Chicken French Bread Pizza

I needed a break from grilling burgers or hot dogs, so I threw together this really easy southwest grilled chicken French bread pizza. You can make the entire pizza on the grill, or just toss it in the oven. Pizzas like this one are a great way to use leftover chicken, too.

Southwest Grilled Chicken French Bread Pizza

Got Veggies?

French bread pizzas like this southwest grilled chicken are also an excellent way to use up leftover or getting-ready-to-expire vegetables. I had some sliced onion and green bell pepper on hand from a dish the other night, so I threw them in. And I had a few jalapenos that definitely needed to be used up. So I seeded them, sliced them and added them in too! Just about anything will do as long as it’s not super wet and makes the pizza soggy!

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Also try my New Orleans French bread pizza.

Southwest Grilled Chicken French Bread Pizza
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4 from 1 vote

Southwest Grilled Chicken French Bread Pizza

 needed a break from grilling burgers or hot dogs, so I threw together this really easy southwest grilled chicken French bread pizza. You can make the entire pizza on the grill, or just toss it in the oven.
Course Main
Cuisine American
Keyword chicken, French bread, grilled, pizza, southwestern
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4
Calories 571kcal
Author Based on a recipe from Boboli

Equipment

Ingredients

  • 1 tablespoon vegetable oil
  • 1 pound chicken breasts boneless, skinless, split horizontally then cut into thin strips
  • ½ medium sweet onion sliced
  • ½ medium bell pepper sliced
  • 1 tablespoon chili powder
  • ½ teaspoon kosher salt
  • 1 loaf French bread split horizontally
  • 1 cup pizza sauce
  • 1 cup shredded cheese I used an Italian blend

Instructions

  • Toss the chicken, onion, pepper, chili powder and salt in a medium bowl until combined.
  • If cooking on the grill, preheat grill to high and add chicken mixture. Cook, stirring, until the chicken is done and the vegetables are tender. (A grill basket will help keep you from losing any veggies between the grates.)
  • If cooking indoors, heat a large skillet over medium-high heat and add the chicken mixture. Cook, stirring, until the chicken is done and the vegetables are tender.
  • Place the bread on the grill over indirect heat for a few minutes until it starts to get crispy. If using the oven, place the bread under the broiler for a minute or two until crispy. Remove.
  • Spread sauce over both cut sides of the bread.
  • Add cooked chicken mixture.
  • Top with cheese.
  • Place back on the grill over indirect heat until the cheese is melted and the bread is crispy.
  • Or, place on a baking sheet under the oven broiler until the cheese is melted and the bread is crispy.

Notes

Slice and serve immediately.

Nutrition

Calories: 571kcal | Carbohydrates: 65g | Protein: 44g | Fat: 15g | Saturated Fat: 8g | Trans Fat: 1g | Cholesterol: 95mg | Sodium: 1468mg | Potassium: 891mg | Fiber: 5g | Sugar: 8g | Vitamin A: 1548IU | Vitamin C: 27mg | Calcium: 215mg | Iron: 5mg

Nutritional values are approximate.

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