Pizza Party, 14 Unique Recipes

 

Labor Day is right around the corner. If you're not sure how that happened so quickly, join the party.

Actually, it's a party I wanted to talk about. Specifically, a pizza party.

Pizza is versatile in so many ways. It's a party food, yet an everyday food as well. Lunch, dinner, even cold leftovers for breakfast (yes, I went to college too). In fact, one brilliant pizza shop hired students to drag a huge box full of pizzas through the dorms at about 11:00 at night, when everyone would be hungry from a night of studying {{wink, wink}}. As the pizza shop employee dragged his box through the halls yelling "hot pizza, 2 dollars," students would pick a friend, count their pennies (sometimes literally) and split a pizza.

These days you'd be lucky to get a slice of pizza for $2. Yeah, we still buy them now and then, but making them at home is a great option. And you can really get creative.

So, for any occasion: first day of school, last day of school, sports parties, family get-togethers, a lazy weekend watching sports, if you want to start a party, pizza's a great way to go.

It doesn't have to be complicated, that's the thing about pizza, anything goes. Use a frozen bread dough, a premade crust, a homemade no yeast crust (like my rosemary infused crust), or a completely unique crust (you have to try my spaghetti crust). Use my homemade marinara, or your favorite store bought. And the toppings? There's where you can really have fun, the options are endless.

And don't just think of pizza in its traditional configuration. There's pizza inspired casseroles, and even soup.

Today I want to share with you, 14 of my most fun, interesting, and unique pizza recipe creations. Check them out, click on the name of the recipe below and you will magically jump to the post featuring the recipe at the end.

Classic pizza reinterpreted, dessert pizza, pizza imposters, and pizza inspired, something for everyone:

Top row, left to right:

~ Rosemary Infused Shrimp Scampi Pizza

The rosemary infused crust adds even more flavor to this classic dinner inspired pizza. 

~ Spaghetti Crusted Pizza

Can't decide between spaghetti and pizza? Have them both. This is one of my most popular pizza recipes.

~ Pizza Party Boat

Take a large Italian loaf, season the "crust," and fill it with pizza favorites.

~ Skillet Buffalo Chicken Naan Pizza

This Buffalo Chicken inspired pizza is made in a skillet with a naan crust.

Middle row, left to right:

~ Peanut Butter and Jelly Dessert Pizza

Pizza as a dessert, as a snack? Yes, please.

~ Crockpot Pepperoni Pizza Soup

We just love this pepperoni pizza inspired soup on a cold fall day.

Bottom row, left to right:

~ Grilled Steak and Pepper Pizza

Grill your pizza. It adds so much flavor. This one is pepper steak inspired.

~ Pepperoni Pizza Casserole

Have your pizza in casserole form, a comfort food family favorite dinner.

~ Italian Sub Pizza

I used a purchased prepared pizza crust for this one, and added all of our Italian sub favorite ingredients on the top.

~ Garlic Bread Pizza Casserole

Garlic bread gives so much flavor to this pizza casserole.

And just for fun:

~ Celebration Dessert Pizza

Serving as a treat, an educational tool, and a project, I made this one for Earth day with my son. But it can easily be decorated for any occasion.

~ Chocolate Pizza with Spiced Cream Cheese Frosting

I guess I don't have to tell you that this recipe was created for the boys and their friends for a Halloween party.

~ April Fools Peanut Butter and Jelly Pizza Cookie

This peanut butter and jelly flavored giant cookie looks like a pizza, right? April Fools!

~ Down the Drain (April Fools) Pizza Cookie

OK, ewwww. But really, April Fools is a perfect day for ewww jokes, right?

Which ones will you try? And which one will you try first?

Appraisal: Monthly Poetry Group

 

Last Friday of the month is for
Monthly Poetry Group to rhyme.

Diane, Mimi, and I take turns,

All That Glitters, the theme this time.

 

As usual, today I'll try,

a poem to write . . . or fudge.

Whether I'm successful or not,

you get to be the judge.  

 

Appraisal

All that glitters is not gold,

that's the story we've been told.

Just because something is pretty,

doesn't mean that's its nitty gritty.

Don't look only at the outside,

open up your mind, (really, really wide).

Look beneath the surface, there's no doubt,

if you don't, you'll be missing out.

Sometimes things aren't as we'd planned,

not being pretty doesn't make food bland.

Take time to check out what's within,

that open mind is the best way to win.

Chive Quick Rolls (no yeast)

An important lesson, I'll concede,

one of value, we all should heed.

And don't judge a book by its cover too,

what doesn't glitter could be gold to you.

So listen, if I may be so bold,

sometimes what glitters is, in fact, gold.

Appraise opportunities as they come by,

Don't be left holding the bag and wondering why.

 

Before you go, stop by these blogs for more poetry:

 

On the Border

Messymimi's Meanderings

 

Chive Quick Rolls (no yeast)

                                                                       ©www.BakingInATornado.com

Printable Recipe

Ingredients:
1 1/3 cups plain Greek yogurt

2 3/4 tsp freeze dried chives, divided

1 TBSP butter

1 2/3 cups flour

3 tsp baking powder

1 1/4 tsp salt

Directions:
*Mix 2 1/2 tsp of the dried chives into the yogurt. Set aside.

*Melt the butter, add the remaining chives, set aside.

*Preheat oven to 375 degrees. Cover a baking sheet with parchment paper.

*In a large bowl, mix the flour with the baking powder and salt. Remove 1/3 cup of this mixture and use it to flour a kneading surface.

*To the bowl with the flour, add the yogurt and chive mixture. Stir to incorporate, then turn out and knead for 5 minutes. It will still be a little sticky.

*Divide the dough into 8 equal sized pieces, then roll into balls. Place on the baking sheet, brush the tops with the melted butter and chives, and bake for 25 minutes.

Even the Breathing

 

It appears we need some clarification in this country, of the definition kind. Specifically of the term "pro-life."

And, at this moment in time, this angry, divided, religion bastardizing, self-absorbed, moment in time, I feel compelled to separate the lies from the truth. 

Listen, pro-life is a noble sentiment. But in order to claim the title, you cannot pick and choose. Which, just so you know, is what has me so angry, the use of the term without a commitment to the entirety of what it actually means.

If you are pro-life, you are for:

~ supporting the LGBTQ+ community in hopes of lowering their suicide rate.

~ ceasing the sale of assault weapons to citizens. Period.

~ enacting federal basic gun safety laws, prioritizing lives over all else.

~ ending forced unwanted, unsustainable, and maternal life-threatening pregnancies.

~ disavowing the stigma forced on those suffering from mental health conditions, and providing them with the medical care they need.

~ rejecting bigotry and bullying, especially from those we elect to represent us. There are NOT good people on both sides. 

~ programs that provide basic life sustaining needs to those unable to attain them on their own, like low-income housing, medical care, and nourishment for the food insecure.

Stuffed Taco Pork Tenderloin

 

If this is not your pro-life stance, all of it, not just cherry-picked issues, you are not pro-life. Quite simply, it is not just about pregnancy versus abortion. 

And while we're at it, let's go there: the pregnancy versus abortion issue is not at all simple. There are nuances, extenuating circumstances, a whole lot of grey areas that necessitate evaluation by, and consultation with, a medical professional. It is not an issue that can be mandated with the broad brush of "allow or disallow." Not if you are a compassionate human being. Not if you are truly pro-life.

In order to be pro-life, you must believe that there is an inherent societal responsibility towards those who are actually . . . you know . . . out there breathing.

Stuffed Taco Pork Tenderloin        

                                                                                      ©www.BakingInATornado.com

Printable Recipe

Ingredients:
about 1 3/4# pork tenderloin

salt and pepper

3/4 cup brown rice

2 TBSP salsa

1 TBSP chopped onion

1 TBSP chopped jalapenos

2 TBSP oil

1 tsp taco seasoning

OPT: serve with my fresh Pico de Gallo

Directions:

*Preheat oven to 375 degrees. Cover the bottom and sides of a 9 X 13 baking dish with heavy foil.

*Trim the tenderloin, butterfly it, and pound it to about 1/2 inch thick. Sprinkle with salt and pepper.

*Cook the rice according to package directions. Mix in the salsa, chopped onions, and chopped jalapoenos. Spread onto the pork to about 1 inch from the sides.

*Using the long sides, roll the pork up and secure with either cooking twine or toothpicks inserrted at 45 degree angles to form an "X" along the seam.

*Mix together the oil and taco seasoning. Pour over the meat and, using your hands, rub into the top, sides, and bottom.

*Place the tenderloin into the prepared baking dish, seam side down, and bake for about 45 minutes, until the internal temperature reaches 145 degrees. Allow to rest for 5 minutes before removing the twine or toothpicks and slicing.

*OPT: serve with my fresh Pico de Gallo.