BLACK-AND-BLUE PIZZAS
Here, blue cheese, shiitake mushrooms and blackened seasoning blend lend a tasty change to traditional pizza. Add a mixed green salad to make the meal complete. -Michelle Huelskamp, Marion, North Carolina
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 2 pizzas (12 pieces each).
Number Of Ingredients 15
Steps:
- Roll dough into two 16x10-in. rectangles; transfer to ungreased baking sheets and build up edges slightly., In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels with a slotted spoon; drain, reserving 2 tablespoons drippings. Sprinkle chicken with blackened seasoning; cook chicken in the drippings until no longer pink. Add shallots and garlic; cook 1 minute longer. Set aside., Spread sauce over crusts; top with chicken mixture, bacon, mushrooms, olives and tomatoes. Sprinkle with blue cheese, basil and thyme; top with provolone and Parmesan cheeses., Bake at 450° for 14-18 minutes or until bubbly and cheese is melted.
Nutrition Facts : Calories 263 calories, Fat 12g fat (6g saturated fat), Cholesterol 35mg cholesterol, Sodium 657mg sodium, Carbohydrate 22g carbohydrate (2g sugars, Fiber 2g fiber), Protein 15g protein.
BLACK AND BLUE BURGER
Steps:
- For the blackening spice: In a small mixing bowl, combine the pepper, cumin, granulated onion, cayenne, granulated garlic, Italian seasoning, paprika, chili powder and salt. Mix to blend. Store in an airtight container if not using immediately.
- For the garlic butter: In a medium saucepan over medium heat, add the butter and garlic, and cook until the butter has melted and garlic has become fragrant, 5 to 6 minutes. Mix in the parsley. Reserve to the side in a small bowl.
- For the donkey sauce: In a small mixing bowl, combine the mayonnaise, roasted garlic, mustard, salt, Worcestershire and pepper. Mix well. Cover and reserve.
- For the black and blue burger: Preheat a grill to medium-high heat.
- Divide the ground beef into eight portions; roll each into a loose ball, then flatten into a 4-inch patty. On four of the patties, place 2 ounces of the blue cheese. Cover with a second patty and gently seal the edges to form a stuffed patty about 1 1/2-inches thick.
- Season the stuffed patties on both sides with the blackening spice. Grill, spaced 3 inches apart to prevent flare ups, until a crust has developed on the first side, about 3 minutes. Flip, and cook to develop a crust on the reverse side, 2 minutes. Top each burger with 2 slices of bacon and 1 ounce of the remaining blue cheese. Cover with a piece of foil and cook another 30 seconds to melt the cheese. Remove the burgers to a serving tray to rest.
- Lightly brush the cut sides of the brioche buns with garlic butter, and toast on the grill until crisp and golden, 5 to 10 seconds.
- To assemble: Smear the buns with some donkey sauce. Layer the bottom buns with pickles, onions and a burger. Top with tomatoes and lettuce. Cover with the bun tops and secure with wooden skewers. Serve.
PIZZA WITH NY STRIP, BLUE CHEESE AND BALSAMIC GLAZE
Steps:
- For the glaze:
- Bring vinegar to a boil in a small nonreactive saucepan and cook, stirring occasionally, until reduced to 1/2 cup. Stir in the honey and season with salt and pepper, to taste.
- For the steak:
- Heat grill to high. Brush steak on both sides with oil and season with salt and pepper. Grill until golden brown and slightly charred on both sides and cooked to medium-rare doneness, about 5 minutes per side. Remove from the grill to a cutting board, tent lightly with foil and let rest for 10 minutes. Slice into 1/4-inch thick slices.
- For the pizza:
- Heat the grill to high.
- Brush both sides of the pizzas with oil and season with salt and pepper. Grill until golden brown on both sides, about 2 minutes per side. Remove from the grill, divide the Monterey Jack cheese over the top of each one and then sprinkle with the blue cheese. Place back on the grill, close the cover of the grill and grill until the cheese has melted, about 1 minute. Remove to a flat surface, divide the steak between each pizza, then top with the watercress Drizzle with some of the balsamic glaze and sprinkle with some of the shaved Parmigiano-Reggiano.
- In a large bowl stir together 1/3 cup water, yeast, and sugar and let stand until foamy, about 10 minutes. Stir in remaining 1/3 cup water, 2 tablespoons oil, 1 3/4 cups flour, cornmeal, and salt and blend until the mixture forms a dough. Knead dough on a floured surface, incorporating as much of remaining 1/4 cup flour, as necessary, to prevent dough from sticking, until smooth about 5 to 10 minutes. Form the dough into a ball.
- Lightly oil the sides and bottom of a large bowl with oil, add the dough, turn to coat in the oil, cover and let rise in a warm place until doubled in size, about 1 hour. Gently punch the dough down and divide into 4 equal pieces. Roll each piece on a lightly floured surface into a 10-inch circle that is 1/8-inch thick. Brush off excess flour and transfer the dough to a baking sheet, cover each circle of dough with plastic wrap and continue stacking rolled out pieces on top of each other. Wrap well with plastic wrap and refrigerate until ready to grill.
BLUE CHEESE, WALNUT, AND PEAR PIZZA
A fresh and tasty appetizer pizza.
Provided by M.J.W.
Categories Main Dish Recipes Pizza Recipes
Time 35m
Yield 6
Number Of Ingredients 12
Steps:
- Preheat an oven to 425 degrees F (220 degrees C).
- Place the pizza crust on a pizza pan. Bake in the preheated oven until just crisp, about 5 minutes.
- Meanwhile, combine the garlic, Dijon mustard, rosemary, and vinegar in a food processor or blender. Turn on, and drizzle in the olive oil slowly until the dressing has thickened. Quickly pulse in 1/4 cup of blue cheese; season to taste with salt and pepper.
- Spread the vinaigrette over the pizza crust. Sprinkle 1/4 cup of blue cheese evenly over the crust, followed by the mozzarella cheese. Arrange the sliced pears over the cheese, and sprinkle with the toasted walnuts.
- Bake in the preheated oven until the cheese has melted and is bubbly, 7 to 10 minutes. Let cool slightly before cutting into slices.
Nutrition Facts : Calories 426.9 calories, Carbohydrate 34.4 g, Cholesterol 17.2 mg, Fat 28.4 g, Fiber 3.1 g, Protein 11.7 g, SaturatedFat 6.5 g, Sodium 536.8 mg, Sugar 6.6 g
STEAK & BLUE CHEESE PIZZA
When I have a little extra time to play with, I caramelize the onion in this recipe to add a different flavor. -Kadija Bridgewater, Deerfield Beach, Florida
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 450°. Sprinkle beef with salt and pepper. In a large skillet, heat 1 tablespoon oil over medium heat. Add beef and mushrooms; cook until beef is no longer pink, 3-4 minutes. Remove from pan., Cook onion in remaining oil until tender, 2-3 minutes. Add cream and blue cheese; cook until slightly thickened, 3-5 minutes longer., Place crust on a 12-in. pizza pan or baking sheet. Spread with cream mixture; top with beef mixture. Sprinkle with parsley. Bake until sauce is bubbly and crust is lightly browned, 10-12 minutes.
Nutrition Facts : Calories 365 calories, Fat 19g fat (8g saturated fat), Cholesterol 47mg cholesterol, Sodium 535mg sodium, Carbohydrate 33g carbohydrate (3g sugars, Fiber 2g fiber), Protein 18g protein.
BLACK N' BLUE PIZZA
No "knead" to call for pizza delivery. This is a great pizza to make when you want something simple. It uses frozen bread dough for the crust and a store bought rotisserie chicken as part of the toppings. Best of all, this recipe will get you out of the pepperoni or cheese pizza rut.
Provided by Chef Buggsy Mate
Categories Chicken Thigh & Leg
Time 35m
Yield 2 pizzas, 6-8 serving(s)
Number Of Ingredients 16
Steps:
- Place dough on two baking sheets and roll into rectangles that are approximately 16"x10" in size.
- Fold edges over to build up the sides slightly.
- In a bowl, combine the Alfredo sauce, blackened seasoning, garlic, basil, thyme and oregano.
- Spread the sauce over the crusts and top with the chicken, mushrooms, olives, onion and sun-dried tomato.
- Sprinkle blue cheese evenly over pizzas.
- Top pizzas with the provolone, mozzarella, and Parmesan cheeses.
- Bake at 450 degrees for 15-18 minutes or until bubbly and the cheese is melted.
Nutrition Facts : Calories 645.6, Fat 47.3, SaturatedFat 24.7, Cholesterol 153.3, Sodium 1531.9, Carbohydrate 8.1, Fiber 1.6, Sugar 2.9, Protein 46.9
BLACK 'N' BLUE GRILLED PIZZA
Steps:
- Topping: - Cook 2 large, diced onions with 2 tbsp EVOO, for about 30 minutes, until deep golden. - Grill steak to rare. Slice, and save. Crust: - unwrap dough ball, lightly oil & flatten out. Dust with cornmeal (both sides). - toss on the medium-high grill. close the lid, and cook for 3 minutes. - flip and cover grilled side with toppings. - heat (indirect) for 7-10 minutes, until cheese is bubbly.
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