Rhubarb Basil Pizza

Average rating of 7.7.

Here is the recipe:

Pizza dough (use whatever recipe you want, this is what we use)

1/2 cup BBQ sauce

1/2 medium onion, chopped

5 stalks of rhubarb, chopped

1/4 cup basil, chopped, plus small handful garnish

4 oz goat cheese 

1/2 cup Mozzarella cheese, shredded

Saute onions for 2 minutes. Add rhubarb and saute for an additional 2 minutes.

Spread BBQ sauce over dough. Then top with onion/rhubarb mixture, then basil, then goat cheese, and finally the mozzarella.

 

Bake at 400 degrees for 13 minutes.

 

 

Bacon-Basil Pesto and Chicken Pizza

Average rating of 5.9.

Here is the recipe:

Pizza dough (use whatever recipe you want, this is what we use)

Pesto Sauce:

2 cups basil leaves

2 cloves garlic

1/3 cup bacon

1/2 cup Parmesan cheese

1/4-1/2 cup olive oil

 

2 cups cheese

1 breast chicken, cooked and shredded

8 oz bacon (minus the 1/3 cup used in pesto sauce)

Cook bacon.

Add basil leaves and garlic to a food processor. Blend together. Add Parmesan cheese. Blend. Slowly drizzle in enough olive oil until a spreadable consistency. Stir in bacon.

Top dough with bacon-basil pesto. Top with cheese, bacon, and chicken.

 

Bake at 400 degrees for 13 minutes.

 

Chicken Bacon Artichoke Alfredo Pizza

Average rating of 8.7.

Here is the recipe:

Pizza dough (use whatever recipe you want, this is what we use)
1 cup Alfredo sauce
2 cups mozzarella cheese
1/2 cup cooked bacon crumbles
14.5 oz can artichoke hearts, chopped
1 cup cooked chicken, cubed or shredded

Evenly spread Alfredo sauce over the pizza dough. Top with cheese, artichoke, chicken, and bacon.

Bake at 400 degrees for 13 minutes.

Apple Prosciutto Pizza

Average rating of 7.2. (Peace and Ocean drove this number down. Vernon and Allison both rated the pizza high, see video.)

Here is the recipe:

Pizza dough (use whatever recipe you want, this is what we use)

Prosciutto Crumble:
4 oz prosciutto
1/2 cup pepitas, toasted
2 T butter
2 T fresh sage, chopped
Bake prosciutto at 350 degrees for 15-20 minutes until crisp. Allow to cool and add to food processor. Add toasted pepitas and pulse until a fine crumb. Heat a skillet and add butter. Add crumb mixture. Toast the mixture for about 5 minutes and then add sage. Cook for another minute. Set aside.

Pizza:
2 medium onions, thinly sliced
2 T butter
1-1/2 cups apple juice
1 large honeycrisp apple, thinly sliced
8 oz cheese, shredded
4 oz blue cheese, crumbled
Caramelize onions in butter for about 10 minutes. Add apple juice and cook until all liquid is evaporated, about 15 minutes. Set aside.

Add caramelized onions in even layer on top of dough. Add apples in single layer. Add both cheeses.

Bake at 400 degrees for 13 minutes.

Top with prosciutto crumble and serve.

Mushroom and Sage Pesto Pizza

Average rating of 6.4.

Here is the recipe:

Pizza dough (use whatever recipe you want, this is what we use)

Sage Walnut Pesto:
1 cup fresh sage lesves
2/3 cup olive oil
1/3 cup walnut pieces
2 cloves garlic

For the Pizza:
1 small yellow onion, sliced
1 T balsamic vinegar
1 cup cremini mushrooms, sliced
8 oz feta cheese

Toast walnuts on baking sheet at 300 degrees for 12 minutes.

Add all pesto ingredients to a food processor. Process until smooth.

Saute onions for 5 minutes. Add balsamic vinegar and cook for 5 minutes more.
Spread pesto on crust. Top with caramelized onions and mushrooms, then feta cheese.

Bake at 400 degrees for 13 minutes.