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A delicious whole wheat pizza crust is baked in a cast iron skillet in under 15 minutes.
For the dough:
In a small bowl combine warm water with yeast and let it sit and dissolve for 5 minutes.
Rub olive oil in a medium sized bowl, and set aside
In the bowl of a mixer fitted with a dough attachment add in both flours and salt. On low speed drizzle in olive oil. Now slowly add in the yeast and water mixture until dough comes together. Dough will be very sticky.
Flour your hands and place dough into prepared bowl. Cover with a sheet of greased plastic wrap, and chill in the fridge for at least 1 hour and up to 3 days (the longer the dough rests the better it will be).
Preheat oven to 475 F. Pull dough out of fridge, and knead it for about 1 minute. Let it rest for about 20 more minutes.
Spray olive oil spray in a large cast iron skillet (10 inches or bigger). Slightly roll dough out to about 10″ in diameter, or to fit your cast iron skillet. It should be about 1 inch in thickness. Put dough into your skillet.
Combine the cooked chicken and your desired amount of BBQ sauce and set aside.
Cover dough with BBQ sauce, and then evenly spread the garlic across the top. Now sprinkle 1 cup mozzarella cheese, chicken mixture and onions across the top. Top with remaining mozzarella and Parmesan cheese.
Put it into the oven and bake for about 15 minutes. Closely watch the pizza, it could be done in as little as 8 minutes. Lift the crust to make sure it is nice and golden underneath, and cheese is melted and bubbly, and you’ve got yourself a perfectly cooked pizza.
Remove it from the oven and place pizza onto a cutting board. Top with celery, green onions, and cilantro. Cut into wedges and enjoy!
Serve with extra BBQ sauce and ranch dressing for dipping!
I can honestly say this fresh pasta recipe works every time. It rolls out beautifully, tastes great, doesn’t blow up in the water, doesn’t break when you make ravioli and the dough can be made ahead and kept in the refrigerator!
I make pasta a lot, mostly ravioli. I make a bunch and freeze them and it makes getting dinner on the table so easy! Feel free to substitute spinach, basil, chard or kale … but ramps are in season!
Quinoa, Black Bean and Chicken Stuffed Poblano Peppers
You can use either chicken or pork in this recipe. It’s so good my hubby always has to go back for more. The kids eat it up too!
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!