A tri-fold, so this page is the front, inside front, and back panel:
And this is the inside:
Here is the recipe:
Pizza Dough
1 cup tomato passata (tomato sauce)
4 oz blue cheese
1 cup walnuts, chopped
1 green bell pepper, sliced
1 jalapeno, diced
2 chicken breasts, cooked and cut up
Spread tomato passata over pizza dough. Top with remaining ingredients.
Bake at 425 degrees for 13 minutes.
Here is the recipe:
Pizza Dough
8 oz. fig butter
8 oz cheese, shredded
Prosciutto, torn
Balsamic vinegar glaze
Spread fig butter evenly over the dough. Add cheese. Top with prosciutto.
Bake at 425 degrees for 13 minutes.
Drizzle with balsamic vinegar glaze.
(Next time, add some gorgonzola.)
Here is the recipe:
Pizza Dough
8 oz pesto
8 oz fresh mozzarella, cut into 1" cubes
4 oz goat cheese
Figs
Prosciutto, torn
Spread pesto evenly over the dough. Add mozzarella and goat cheese. Top with figs and prosciutto.
Bake at 425 degrees for 13 minutes.
Here is the recipe:
Pizza Dough
6 oz Andouille sausage, sliced
16 oz shrimp, peeled, deveined, and tailed removed
1 onion, diced
1 green pepper, diced
4 stalks celery, diced
4 Roma tomatoes, diced
1/4 tsp cayenne
1/2 tsp oregano
1/2 tsp thyme
1 tsp paprika
1 tsp garlic powder
1/2 tsp salt
2 cups cheese, shredded
Cook shrimp and sausage in a skillet for 4-5 minutes. Remove.
Saute vegetables for 7-10 minutes. Add seasonings and cook for another 5 minutes. Add shrimp and sausage back to pan.
Bake pizza dough for 5 minutes. Top with skillet mixture and cheese. Bake for 10 minutes at 425 degrees. Top with parsley.