Gourmet Pizza: Easy with vomFASS!

As a busy Mom, Nana, Sister, Friend and Business Owner, my forte is making gourmet crowd-pleasing recipes that are quick and easy. These pizzas fit that bill, with a little help from carefully selected convenience foods and/or leftovers. Feel free to improvise to use ingredients you have on hand or prefer, especially with the veggies and meats. Don’t overload the toppings, as that will result in a soggy pizza.

These recipes have received rave reviews from two different cooking classes at vomFASS, as well as from my siblings at a long overdue gathering this past weekend. Enjoy!

Artichoke Pesto Chicken Pizza

Artichoke Pesto Chicken Flatbread Serves 4
1 10 inch pizza or flatbread crust*Pizza Recipe Chicken Artichoke Pesto vomFASS Mall of America
¼ C. Parmesan cheese, finely grated
1 C. chicken breast, diced (leftovers, from the deli or rotisserie chicken)
½ jar vomFASS Artichoke Pesto
½ C. Shredded White Cheddar or Gouda cheese
½ C. sliced mushrooms
¼ C. Balsamic Glazed Onions
½ C. baby spinach leaves, roasted asparagus or other veggies
2 T. vomFASS Sherry Reserva Vinegar
2 T. vomFASS Garlic Extra Virgin Olive Oil
vomFASS Pyramid Sea Salt and Peppercorn Mix, to taste

Finishing options: Red Pepper,Truffle, or Porcini Extra Virgin Olive Oil; Aceto Balsamico Maletti

Preheat oven to 425°. Toss mushrooms with Sherry Vinegar & Garlic EVOO. Let marinate for at least 15 minutes or up to 24 hours in the refrigerator. Remove mushrooms from vinaigrette and dry on paper towels. Combine Parmesan and Pesto. Spread in a thin layer onto crust. Top with chicken, remaining cheese, mushrooms, veggie and seasonings. Bake 10 – 12 minutes directly on the oven rack for a crispier crust. Remove from oven. Individuals may finish as desired with a drizzle of oils, vinegars or spices.

*I use frozen gluten free crusts. Some of my favorites are from Gooters Dough to Go and Against the Grain, from Hyvee. 

 

Arugula Pesto Margherita Pizza

1 10-inch pizza or flatbread crust Margherita Pizza Recipe vomFASS Mall of America
¼ C. Parmesan cheese, finely grated
½ jar vomFASS Arugula and Pine Nut Pesto
¼ C. fresh mozzarella, sliced/diced, or pearls
8 fresh basil leaves, shredded (chiffonade)
2 roma tomatoes
vomFASS Pyramid Sea Salt
and Peppercorn Mix,
to taste

Finishing options: vomFASS Red Pepper, Basil, or Garlic Extra Virgin Olive Oil; Aceto Balsamico di Famiglia or Maletti

Preheat oven to 425°. Slice tomatoes and place onto paper towels to draw out some of the liquid. Combine Parmesan and Pesto. Spread in a thin layer onto crust. Top with tomatoes, basil, mozzarella, salt and pepper. Bake 10 – 12 minutes. Individuals may finish as desired with a drizzle of oils, vinegars or spices.

Whisky BBQ Steak Bleu Cheese Pizza vomFASS Mall of America

Whisky BBQ, Steak & Bleu Cheese Pizza

1 10-inch pizza or flatbread crust
1 jar vomFASS Whisky BBQ Sauce
¼ C. finely grated parmesan
¼ C. Bleu cheese crumbles
½ C. grilled or broiled steak strips (leftovers or from deli)
¼ C. Balsamic Glazed Onions
½ C. broccoli, cut into small pieces and steamed for 2 minutes
vomFASS Himalayan Sea Salt and Peppercorn Mix, to taste

Preheat oven to 425 degrees. Combine BBQ sauce and Parmesan cheese. Spread in a thin layer onto crust. Top with beef, Bleu cheese, broccoli, balsamic onions and seasonings. Bake for 10 – 12 minutes.

 

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