Posts Tagged With: Pizza

Poblano & Chicken Grilled Pizza with Avocado

Big news, people!  We have been making a LOT of grilled pizza recently (like, this is one of at least 3 recipes I’m got waiting for you!!).  AND I finally found a crust recipe that’s easy and fast enough to whip up in about an hour (that includes the rise, oh yes it does)…I just need to track it down again (coming as a separate pose next week).  For this pizza, I actually had a refrigerated crust in the fridge (because I was THAT skeptical that the hour-crust would work out when we were having people over for dinner), so we went ahead and used it.  Also in big news, Branden informed me that he liked the easy, inexpensive home-made crust better than the refrigerated one – you don’t understand, he prefers Pillsbury Grands (okay, so they are kind of good in their weird, processed way) over my homemade buttermilk biscuits so this is a really big deal (and a money saver!).

But on to the pizza…we had some weird leftovers in our fridge last week that I morphed into this amazing creation that I’m going to intentionally make again.  I had pepper jack cheese, goat cheese, half of a rotisserie chicken (I LOVE these things, sooooo much flavor!), a poblano pepper, some ripe avocados, limes that were going to look a bit funky in the next day or so, and that darned pizza crust.  OBVIOUSLY having the pizza crust, these misfits were doomed to top it.

Branden was nuts about this pizza (and I’ll admit, I loved it too)!  There’s gooey, spicy cheese, crispy, garlicky crust, flavorful rotisserie chicken, creamy goat cheese, spicy poblanos, and cool avocado…heaven, anyone?  I saw a rendition of this on Pinterest (and yes, I clearly have a problem) and just went hog wild with it.  I’m just at a loss for words on how to describe this thing, but trust me when I say that all the flavors came together in an amazing way.  All of the flavors are so vibrant but they’re not beating each other up for attention – a perfect harmony.

Now here’s a question for you?  What’s your favorite pizza topping?  What’s the weirdest thing you’ve ever thrown on top of a pizza?  I had kimchi on a pizza once and was NOT a fan…

  • 6 TBS extra virgin olive oil
  • 3 cloves garlic, smashed and peeled
  • 2 tsp. ground cumin
  • Salt and pepper
  • 2 large poblano chiles, quartered and seeded
  • 2 medium red onions, peeled and cut into 16 wedges
  • 1 Pizza Crust (refrigerated or other)
  • 1/2 c. store-bought salsa verde (I used this one by Guy Fieri)
  • 1 1/2 c. pulled rotisserie chicken (I buy these already cooked in the deli section of the grocery store)
  • 3 c. (10 to 12 oz.) coarsely grated pepper jack
  • 3/4 c. (about 4 oz.) crumbled goat cheese
  • 1 large ripe hass avocado, sliced thin
  • 1/3 cup chopped cilantro
  • Lime wedges, for squeezing
Preheat a grill to 500 degrees . In a small bowl, mix together the extra virgin olive oil, garlic and cumin; season with salt.
Place the chiles and onions on a baking sheet; brush with 2 tbsp. of the cumin oil. Sprinkle with salt and pepper. Grill, turning with tongs, until the vegetables are charred in spots, about 5 minutes. Return the chiles and onions to the baking sheet. Cut the chiles into 1/4- to 1/3-inch strips.  (You can also do all of this in a baking pan under the broil for similar results.)
Lower the heat on one side of the the grill to low. Oil the grate on that side of the grill. Move the shaped dough to the grill. Lower the edge of the dough onto the oiled grill, draping the dough perpendicular to the grate.
Cover the grill and cook until the crust begin to bubble and brown, about 3 minutes. Remove the crust from the grill.  Invert the crust flat side down onto a baking sheet. Brush the crusts generously with the cumin oil. Spread the crusts with the salsa verde, then top with the pepper jack, chiles, chicken, and onions. Transfer the pizza carefully back to the grill. Cover and cook until the cheese melts and the bottom of the crust is browned, 2 to 3 minutes.
Off the heat, top the pizza with the goat cheese, avocado and cilantro. Serve with the lime wedges.
Adapted from Rachael Ray
Categories: Entrees, Mexican, Recipes | Tags: , , , , , , | 2 Comments

Thai One on Pizza

As promised, here’s another grilled pizza recipe…I will never get sick of these.  Ever.  I think pizza crust is a blank canvas with seriously endless possibilities for any meal.  That being said, this one’s kind of different and might freak some out, but trust me, it was awesome!  The flavor combination was like no other pizza I’ve ever had but was so reminiscent of the Thai flavors I crave.

Again, Branden said it was so imporant to be prepared here.  And another note, control the spicy factor in this dish with more or less Sriracha.


  • 1/2 c. peanut butter, ideally natural (we used Jif Natural Creamy)
  • 2 TBS Sriracha sauce
  • 6 TBS unsweetened coconut milk
  • 1/4 tsp. kosher salt, plus more to taste
  • 1 prepared pizza dough, homemade or refrigerated (again, we like Pillsbury’s for on the grill)
  • 1 1/2 c. sliced or shredded chicken (we grilled ours first)
  • 1 ripe mango, peeled, pitted, and cut into matchsticks
  • 3 scallions, sliced thinly on an angle
  • 1 c. grated mozzarella cheese
  • 1/2 c. fresh bean sprouts
  • 12 fresh mint leaves, cut into ribbons
  • 2 TBS dry-roasted peanuts, chopped
  • 1 lime, cut into 4 wedges
  1. In a medium bowl, combine the peanut butter, Sriracha, coconut milk, and salt.  Reserve for topping.
  2. Preheatthe grill, roll out and shape the dough, and grill the first side of the crust until golden.  Flip the crust.
  3. Spread the entire surface with the peanut butter sauce.  Top with the chicken, mango, and scallions.  Sprinkle with cheese.
  4. Finish grilling until the bottom of the crust is golden and the cheese is melted.
  5. Remove from the grill, sprinkle with the bean sprouts, mint, and nuts, and season with sale.  Slice and serve immediately with the lime wedges.

Adapted from Pizza on the Grill by Elizabeth Karmel & Bob Blumer

Categories: Entrees, Recipes, Thai | Tags: , , , , , | 2 Comments

Queso Fundido Grilled Pizza…and a Celebration!

Business first: This is my 100th post!  Thanks so much for continuing to support my blog – I really hope you’ve been enjoying it has much as I have creating it.  I’m  so excited for the future of it and can’t wait to see what it evolves to over time!  Thank you mucho, again!!

And now for the really exciting part of the post…THE FOOD!

Something about Friday evening just makes me want to veg out on the couch and stare into the oblivion…that is of course after I’ve ordered and pizza and cracked open some chips and salsa to tide me over until a high school kid delivers my cheesy carb-saucer at my door.  Okay, so its not that bad…the places we normally order from don’t deliver.  Regardless, Friday nights just make me want to be lazy and indulge in all things unheathly…almost a reverse detox if you will.  Which brings me to another round of grilled pizzas – I’ve got two more new ones for you (you can jump up and down if you’d like)!

A big thanks to Branden for these pizzas as he’s STILL in charge of the cooking at our house.  Its been over three weeks now and I’m just about half-way to being a biped again.  Finally.

Branden said the biggest thing with the pizza (and we’ve said it before when we’ve made BBQ Chicken Pizza and Hawaiian Pizza on the grill), that its so important to have all the toppings prepped before throwing the crust on the grill because once you’re cooking, you’re cooking and it goes FAST!  Also, just keep in mind the “low and slow” mantra.  Other than that, this is a breeze and delicious to boot!

On a side note, we used extra chorizo because we love it.  A lot.  Also, chill out on the adobo sauce if your tongue can’t handle lots of spice…or add more if that’s your thing.  Still not spicy enough?  Chop up some of those chipotle peppers and throw ’em on there, too!  (Whatever you do, don’t throw them away, make sure to do something awesome with them…like throwing them in this chili recipe.)


  • 1 lb. raw Mexican chorizo, casings removed
  • 1 prepared pizza crust dough, homemade or refrigerated (we often cheat because we’re lazy.  Pillsbury refrigerated crusts work GREAT on the grill)
  • 1/4 c. adobo sauce (from a can of chiles in adobo sauce)
  • 1 1/2 c. grated Chihuahua or Monterey Jack cheese
  • 1/4 c. crumbled queso fresco
  • 2 large poblano peppers, roasted, seeded, and sliced into strips
  • 2 plum tomatoes
  • 1 ripe Haas avocado, peeled, pitted, and cut into thin wedges
  • Kosher salt and ground pepper to taste
  1. Preheat a small saucepan over medium-high heat for 1 to 2 minutes.  Add the sausage and cook, stirring occasionally and breaking up any clumps, until no longer pink.  Drain on paper towels and reserve for topping.
  2. Preheat the grill, roll out and shape the dough, and grill the first side of the crust until golden.  Flip the crust.
  3. Spread the entire surface with the adobo sauce.  Top with the cheeses.  Sprinkle with the crumbled chorizo, poblano strips, and tomatoes.  Grill until crust is golden and cheeses are melted.
  4. Remove from the grill and garnish with the avocado and season with salt and pepper.  Slice and serve imediately.

Adapted from Pizza on the Grill by Elizabeth Karmel & Bob Blumer

Categories: American, Entrees, Mexican, Recipes | Tags: , , , , , | 3 Comments

Grilled Hawaiian Pizza

Hungry for another grilled pizza recipe?  Here’s another gem from Branden and I’s collection of grilled pizzas we’ve created.  This one was inspired by our favorite Hawaiian pizza found only at Avalanche Pizza in Athens, Ohio.  There, they not only throw ham and pineapple on their pizza, but they also add irresistible, crunchy bacon to the mix!  So, in true Avalanche fashion, we’ve come up with our homemade version.  Not quite the same, but it comes close to the real deal.

  • Pizza Crust, homemade or refrigerated such as Pillsbury
  • Red Pizza Sauce (we really like Mid’s)
  • 2 cups fresh pineapple, chopped
  • 1/4 lb. bacon, fried and crumbled
  • 1/4 lb. thick cut ham (we’ve used deli style for simplicity’s sake)
  • 2 c. finely shredded mozzarella cheese
  1. Fry the bacon in a pan until crisp.  Set aside.
  2. Please don’t judge me for this next part…fry the ham slices in the bacon fat until heated through and beginning to crisp.  This adds a nice little crunch to the ham which we really like.  Drain on a paper towel and slice.
  3. Preheat your grill on low and place the pizza crust directly on the grates.  Grill crust until it starts to brown on the bottom and become slightly firm.  The key and pre-cooking here.  Once browned, flip the crust.
  4. Top with sauce, pineapple, bacon, ham, and finally the cheese.  Continue cooking until cheese is melted and the crust is toasted.
Categories: American, Entrees, Recipes | Tags: , , | 4 Comments

The New Cookout: Grilled BBQ Chicken Pizza

Happy 4th of July!  If you’re grilling out today, why not consider adding pizza to the mix?  This pizza is the picture of Americana in my eyes!

Branden and I love pizza on the grill!  It’s so versatile and its a great crowd pleaser when friends come into town.  Its simple to throw together on the grill with a little prep as soon as folks arrive in the evening.  Some of our favorite varieties are Giuseppe (an Italian pizza with peppers, tomatoes, and spicy sausage – recipe to follow at another time), Margherita, and BBQ Chicken.

Now I know what you’re thinking…this can’t be easy.  Branden and I have a tiny Weber Q100 (the small Weber Q) and do just fine.  And have no fear to those of you who are intimidated by bread baking…Pillsbury has pre-made, refrigerated pizza dough that not only saves time, but tastes great too.  I do enjoy making pizza dough, but let’s be honest, I don’t always have time to let it rise for over an hour when I get home from work in the evenings, so pre-made dough is like manna from heaven.

I’ll be sharing some more pizza-on-the-grill recipes as summer continues, so stay tuned!  Until then, enjoy some BBQ!

  • 1 pizza crust (homemade or refrigerated)
  • 3/4 c. BBQ sauce (we like Sticky Finger’s Tennessee Whiskey for its intense flavor and bit of a kick)
  • 1/2 lb. grilled chicken breast
  • 1/4 of a red onion, chopped
  • 1/4 lb peppered bacon, cooked until crisp and crumbled
  • 2 c. finely shredded sharp cheddar cheese
  1. The key is low and slow here!!  Preheat your grill on low and place the pizza crust directly on the grates.  Grill crust until it starts to brown on the bottom and become slightly firm.  The key and pre-cooking here.  Once browned, flip the crust.
  2. Top with BBQ sauce, chicken, bacon, and red onion before smothering with cheese.  Close the grill and let cook, about 5-7 minutes longer.  Make sure to keep the grill low as you don’t want to burn the bottom of the pizza before the cheese melts.  Serve immediately.

Besides the low-and-slow rule, another key is making sure your toppings are prepared before you start grilling your crust.

Categories: American, Entrees, Recipes | Tags: , , , , | 5 Comments

Restaurant Review: Giordano’s, Chicago

Its been a busy month of traveling for us again; between Branden and I, we were in California, Texas, Indiana, Illinois, and Pennsylvania.  That being said, we’ve eaten out a LOT lately which is good for discovering new restaurants, but not so good for the wasteline (you’re going to see a lot of “healthy” recipes coming in the near future as I try to counteract May’s eating spree).  Last weekend we were in Chicago and found a couple gems we thought were worth sharing.

Our first Chicago adventure was to search out a traditional Chicago deep dish pizza.  Friends that live in the city suggested Giordano’s so we decided to give it a shot.  There was an incredibly long wait to get in the door, but we were able to “pre-order” our pizza so it would be ready faster when we finally were seated.  We ordered the “Tropic Delight” with pineapple, ham, and Canadian bacon, one of my favorite pizza combinations!  You can’t beat the salty ham and bacon combined with sweet tomato sauce and pineapple.  YUM!

Overall, I really liked the Chicago-style deep dish served up piping hot and flowing with gooey cheese at Giordano’s.  If you’re not a fan of TONS of cheese, this is not the place for you.  Might I suggest not eating all of the crust though?  While the crust was good, I would rather leave some room in my belly for the pizza itself.  There was so much crust that I was afraid it would swell in my stomach and my pizza nirvana would quickly come to an end.

Even though this is a tourist hot-spot, it was worth checking out to experience something Chi-town is famous for.  Branden also went in search of the best Chicago hot dog (an endeavour I did not participate in out of sheer disgust) and landed on Downtown Dog in case you’re interested.  It looked gross to me, but he loved it so much that he wanted to go back.  Sick.

Categories: Italian, Restaurants | Tags: , , | 1 Comment

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