GORGONZOLA BUFFALO CHICKEN PIZZA

GORGONZOLLA BUFFALO CHICKEN PIZZA

SPICY, CHEESY AND CRUNCHY ALL IN ONE SLICE.
FEEDING A CROWD HAS NEVER BEEN EASIER.
LET THE PARTY BEGIN WITH THIS HEALTHIER TAKE
OF CHICKEN BREAST.  WHEN YOU SEE THE PIZZA DISAPPEAR
YOU WILL BE STRUTTING' YOUR STUFF.   

INGREDIENTS:  

1 Three Bakers Pizza Crust

1 cup gorgonzola crumbles

1 cup cooked chicken breast, chopped

1/2 cup buffalo wing sauce, divided

1/4 cup ranch dressing

DIRECTIONS:

1.  Preheat oven to 350 degrees.

2.  Sprinkle cheese over top of pizza crust

3.  Toss chicken in half of the wing sauce, spread over cheese.  Bake for 10-12 mins or until slightly brown.  Remove from oven. 

4.  Drizzle remaining wing sauce over top and Ranch dressing on pizza.  

FRIED PIZZA CHIPS

Gluten Free Fried Pizza Chips

THAT'S AMORE!  EVERYTHING ABOUT THIS SIMPLE CHIP

IS "LOVE AT FIRST BITE".  THESE PRE-SEASONED PIZZA 

CRUSTS MAKE THE PERFECT SIZE SNACK FOR ANY 

OCCASSION.  FRESH OUT OF YOUR OWN KITCHEN, IN A SNAP.  

TRUST ME, YOU WON'T STOP AT ONE.  

INGREDIENTS:
1 PKG Three Bakers Pizza Crust (two ct.)
1/2 cup fry oil
1/4 cup fresh cilantro, chopped fine
1 cup salsa, or other dipping sauce

DIRECTIONS:
1.  With a pizza cutter or sharp knife slice crusts in half, then in half diagonally, making four quarters.  Cut each quarter into three strips.  Each crust will yield 12 triangles.
2.  Heat oil on med/high for 2-3 mins.  Add triangles pieces in oil, fry on each side for. 1 mins or until slightly brown.  Do not overlap in frying pan.  Note:  Do not walk away since these will cook fast and burn.  Place on paper towels and quickly sprinkle with chopped cilantro.

White Bean Spaghetti and Clams with Sun Dried Tomatoes

 

 

This is a recipe I created for Bella Sun Luci Sun Dried Tomato Contest.  It was so simple for a quick, hardly no time at all meal.  And the ingredients can be purchased ahead of time and stored until that need comes for a quick dish.

 

 

 

 





Ingredients:

12 ozs pasta (I use gluten free), cooked
4 TBS olive oil (I used olive oil from my jar of sun dried tomatoes)
4 TBS butter
1/2 cup sweet onion, chopped
2 oz can anchovy, drained
2 garlic cloves, chopped
1/4 cup white wine
1/2 cup sun dried tomatoes (julienne cut in herbs and extra virgin olive oil)
1 can white beans with juice
1 can (15 oz) chopped clams with juice
1 lemon, juiced and zest
1/2 tsp coarse black pepper
1/4 cup (unpacked) fresh basil, chopped



Directions:

1.  Cook pasta according to directions on package.  Drain
2.  In large skillet add oil and butter.  Heat on med/high until butter is melted.
3.  Add onions  Stir and sauté until onions become soft and translucent. Approx. 4-5 mins
4.  Add anchovy and garlic.  Stir and sauté until anchovy dissolves.  Approx. 1 min.
5.  Deglaze pan with wine, scrapping bottom of skillet to release any food that might be stuck.
6.  Add sun dried tomatoes and sauté for approx. 1 min. Stir
7.  Add to skillet, beans (with juice), clams (with juice), lemon juice and zest.  Stir and reduce heat to low.  Simmer for additional 2 mins.  Season with pepper.  Season with salt if needed.  Remove from heat. 
8.  Add pasta to skillet.  Stir to combine.  Garnish with basil.

Serves 4

1 pkg Stonefire Naan Flatbread (2 flatbreads)
1 small egg , beaten
4 TBS Grated Parm Cheese
1/4 cup prepared pizza sauce
8 tsp Fresh Goat Cheese
1/4 cup Fresh Chicken Breast
1 Red Cherry Pepper, diced
2 TBS Black Olives, sliced
2 TBS Green Onion, sliced
1 TBS Fresh Thyme

1. Preheat oven to 450 degrees.
2.  Brush flatbreads with egg wash, sprinkle with grated cheese.
3.  Place 4 dollops of pizza sauce on each bread.  Place about 1/2 tsp Goat Cheese in center of sauce.
4.  Sprinkle with Chicken Breast meat.
5.  Add peppers, olives, green onions and thyme.
6.  Bake approx. 12-15 mins