Confession time: I’ve never mastered the pizza dough. Nope. It’s always turned out mushy, doughy, and, well, just wrong. I’ll keep working on it, but in the meantime, I found with this recipe for Cracker Pizza, submitted by Tasty Kitchen member, Mrs. Schwartz, I don’t really have to worry about it right now. Plus, I’ve grown quite fond of a crispy, crunchy pizza. It’s good eating if you ask me. And this recipe is as simple as it gets. I’m guessing a quick 15 minutes from start to that first crunchy bite.

This Cracker Pizza recipe would be great to use for a pizza party, especially with teenagers. Prepare a pizza bar with a bunch of toppings and let everyone fix their own favorite combo. Fun!

Let me show you how easy it is.

To get started you’ll need: tortillas, pizza sauce, mozzarella cheese, pepperoni or your favorite toppings, and pizza seasoning (or create your own; I used basil, oregano, garlic powder, and black pepper).

In addition to the pepperoni, I used some leftover chicken with dried cranberries for a holiday-inspired pizza. That leftover turkey would be veddy, veddy good here too.

Evenly spread the pizza sauce over the tortilla, and then the cheese, please.

Add your favorite toppings, and evenly sprinkle the pizza with seasonings.

The chicken and cranberry pizza is looking good.

Now it’s time to bake, for about 10 minutes. Be sure to watch carefully to avoid burning the crust.

Yum! Melty cheese on top of a crunchy cracker-style crust.

And the chicken cranberry combo turned out very nice. The crust is so crispy! It’s hard to believe it only takes 10 minutes for a plain, boring flour tortilla to turn into such deliciousness.

I’m thinking I may serve a few different combinations of these for appetizers at our next gathering. So simple, and the ingredients are basic enough to keep on hand for snacks, or last-minute appetizers.

Dear Mrs. Schwartz,

Sincerely,
Pizza Dough Challenged Mrs. Johnson

Printable Recipe

Cracker Pizza

by Krysten Schwartz on October 28, 2011 in Main Courses, Pizza October 28, 2011 Main CoursesPizza

See post on Krysten Schwartz ’s site!

5.00 Mitt(s) 9 Rating(s)

Prep Time: 5 mins

Cook Time: 10 mins

Difficulty: Easy

Servings: 1

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Quick, easy and healthy(er) fix to that pizza craving!

Ingredients

• 1 whole Large Tortilla
• 3 Tablespoons Pizza Sauce (or Additional Depending On Your Preference)
• ¼ cups Mozzarella Cheese
• 10 slices Pepperoni
• 3 dashes Pizza Seasoning

Preparation Instructions

Preheat your oven to 415ºF. You want it very hot so the “crust” (tortilla) gets nice and crispy.

Spoon the pizza sauce onto the tortilla, spread it out almost to the edges, evenly.

Top with cheese and pepperoni. Sprinkle with pizza seasoning.

Bake for about 10 minutes. This will brown fast so pay close attention while it is in the oven.

You can modify this with any type of pizza toppings you prefer!

Enjoy!

 
 
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Amy Johnson is a blogger who writes about food, travel, the home (both inside and out), and various observations and random musings about anything and everything. Visit her blog She Wears Many Hats for a dose of deliciousness, practicality, hilarity, or just plain fun. She lives in South Carolina with her husband and two children.

 
Every December I bake dozens and dozens of holiday cookies to share with family and friends. This year I wanted to add something new to our holiday goodies and was stumped on what to make. So I turned to Tasty Kitchen for help. Warning: do not browse Tasty Kitchen while hungry, you will be bummed when you realize you can only look at the delicious recipes and not taste them. (Just a little FYI.) I bookmarked several recipes to try, but this Chocolate Nutella & Sea Salt Fudge from Dara (Tasty Kitchen member and blog contributor cookincanuck) was at the top of my list. I had all of the ingredients to make the fudge, so I turned on the Christmas tunes and got started. 

To make this you will need the following ingredients: butter, sweetened condensed milk, vanilla extract, chocolate, Nutella, and sea salt. 

Grease the bottom and sides of an 8- by 8-inch baking pan with butter. 

Line the pan with parchment paper, leaving a 2-inch overlap on the sides.

In a medium glass or stainless steel bowl, combine butter and sweetened condensed milk.

Add the vanilla extract. 

Add the chocolate chips. 

And finally, the Nutella. 

Stir all of the ingredients together. The mixture will be very thick. 

Create a double-broiler by setting the bowl over a medium pot of simmering water. Stir until the chocolate chips are melted and the mixture is smooth, about 5 to 7 minutes.

Scrape the mixture into the prepared pan and spread the top smooth with a spatula.

Sprinkle the fudge with sea salt. Refrigerate until the fudge is firm, at least 2 hours.

Once the fudge is chilled, run a knife under hot water, dry it off, and run it around the edges of the pan to loosen the fudge. Using the overhanging parchment paper, lift the fudge out. Peel off the parchment paper. 

Cut the fudge into 3/4-inch squares. Store in the refrigerator in an airtight container or wrapped well in plastic wrap and foil.

I am obsessed with this fudge! It is super easy to make and is perfect for gift giving. Luckily, it is the holiday season and I am feeling generous to share or I would hide with a tin of this fudge and eat it all by myself. The fudge is rich and creamy with a slightly nutty flavor from the Nutella. And I love, love, love the kick of sea salt. If you are looking for a new holiday treat to make this year, make this Chocolate Nutella & Sea Salt Fudge. It is divine. Thanks Dara for sharing your recipe! I know I will be making your fudge every holiday season. Visit Dara’s food blog, Cookin Canuck, for other tasty recipes, fabulous food photography, and wonderful writing. Happy Holidays! 

Printable Recipe

Chocolate Nutella & Sea Salt Fudge

by cookincanuck on December 9, 2010 in Candy, Desserts December 9, 2010 CandyDesserts

See post on cookincanuck’s site!

4.98 Mitt(s) 45 Rating(s)

Prep Time: 5 mins

Cook Time: 8 mins

Difficulty: Easy

Servings: 36

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This is the fudge that you will dream about as you plunge into your New Year’s resolution salads. Chocolate, Nutella and sea salt come together to form a treat that is creamy, sweet, and slightly nutty. Better yet, this recipe comes together in a flash, perfect for the hustle and bustle of the season.

Ingredients

• 1 Tablespoon Butter, For Greasing Pan
• 1 can (14 Oz) Sweetened Condensed Milk
• 1 teaspoon Vanilla Extract
• 8 ounces, weight High-quality Bittersweet (60%) Chocolate Chips
• 1 cup Nutella (chocolate-hazelnut Spread), Room Temperature
• 3 Tablespoons Unsalted Butter, Room Temperature, Cut Into 1/2-inch Pieces
• ½ teaspoons (approximately) Sea Salt

Preparation Instructions

Grease the bottom and sides of an 8- by 8-inch baking pan with butter. Line the pan with parchment paper, leaving a 2-inch overlap on the sides.

In a medium glass or stainless steel bowl, stir together sweetened condensed milk, vanilla, bittersweet chocolate chips, Nutella, and butter.

Form a double-boiler by setting the bowl over a medium pot of gently simmering water. The water level should be low enough that the bottom of the bowl does not touch the water. Stir until the chocolate chips are melted and the mixture is smooth, 5 to 7 minutes.

Scrape the mixture into the prepared pan, spread the top smooth with a spatula, and sprinkle with sea salt. Refrigerate until the fudge is firm, at least 2 hours.

Once the fudge is chilled, run a knife under hot water, dry it off, and run it around the edges of the pan to loosen the fudge. Using the overhanging parchment paper, lift the fudge out. Peel off the parchment paper. Cut the fudge into 3/4-inch squares. Store in the refrigerator in an airtight container or wrapped well in plastic wrap and foil.

 
 
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Maria and her husband Josh (who she affectionately refers to as her “dough boy”) blog at Two Peas and Their Pod. They’ve been featured on Saveur, Eatocracy, Gourmet Live, Glamour, and the Los Angeles Times, to name just a few. They’d also just recently added a little pea to their pod. We’re so glad to have them here!

 
Tomato soup is something that is near and dear to my soul. I grew up eating it with the classic grilled cheese sandwich. Oh, what am I talking about, I still make tomato soup and eat it with a grilled cheese sandwich! Is there really anything better? Well, this recipe has me thinking that I can skip the grilled cheese, make this amazing soup and cheese crusted crouton (kind of a fancy grilled cheese) and call it a day!

This fabulous recipe was submitted The Cozy Apron. Here’s how to do it.

First you’re going to start with some thinly sliced bread. Give it a drizzle of olive oil and then pop it into the oven for a few minutes until it turns golden brown.

Once the slices of bread have toasted, sprinkle them with some cheese. Don’t be shy with the cheese—the more the merrier! Then pop the bread back into the oven.

Once the cheese has melted, remove the baking sheet from the oven and set it aside.

Next you’re going to place some halved tomatoes in a large bowl. Give them a drizzle of olive oil, a sprinkle of brown sugar, then throw in the balsamic vinegar, salt, pepper, red chili flakes and Italian seasoning. Give the tomatoes a good toss so that the seasoning is evenly distributed.

Place the tomatoes on a parchment-lined baking sheet and pop them into the oven for 45 minutes.

Cut the tops off of a few heads of garlic and drizzle some olive oil over the garlic.

And then wrap it up in some foil. Pop it into the oven next to the tomatoes and let it bake for about 40 minutes. Now sit back, relax, perhaps watch some Real Housewives of Beverly Hills, and wait for the tomatoes and garlic to finish up in the oven.

Once the tomatoes are done, they will look like this. Just let them hang out in their juices for a bit and set them aside.

Meanwhile, in a large pot, sauté some onions.

Add the roasted tomatoes along with all of their juices.

Next, squeeze out all the garlic from the paper and add it into the pot.

Throw in the basil, and then the parsley.

Next goes the chicken stock.

And then some croutons. (I know, sounds a little odd, right? Trust me, it’ll blow you away!) Let this boil for a little bit.

Then add some Parmesan cheese.

Give the mixture a blend with an immersion blender until it’s nice and smooth.

Serve the soup immediately with some of the cheesy garlic toasts!

A big thank you to Ingrid for creating the best tomato soup recipe I’ve ever tasted! I’ll be making this one for years to come. Visit her blog, The Cozy Apron, for more of her recipes and beautiful food photography!

Printable Recipe

Fiery Roasted Garlic & Tomato Soup

by The Cozy Apron on October 27, 2011 in Brothy Soups, Soups October 27, 2011 Brothy SoupsSoups

See post on The Cozy Apron’s site!

5.00 Mitt(s) 7 Rating(s)

Prep Time: 45 mins

Cook Time: 20 mins

Difficulty: Easy

Servings: 6

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If spicy foods tickle your tongue, then this warming and rich soup is sure to please. Roasted garlic and Roma tomatoes are the sweet, deep base for this soup, while fresh herbs and parmesan round out the heat. Cozy up with a big bowl of this soup to melt away the cold!

Ingredients

• 1 loaf Ciabatta Bread
• 7 Tablespoons Olive Oil, Divided
• 6 Tablespoons Gruyere Cheese, Shredded, Divided Use
• 15 whole Roma Tomatoes
• 1-½ Tablespoon Balsamic Vinegar
• 3 Tablespoons Brown Sugar
• 1 Tablespoon Salt
• 1 teaspoon Fresh Cracked Black Pepper
• 1 Tablespoon Red Chili Pepper Flakes
• 2 teaspoons Italian Seasoning
• 3 whole Heads Of Garlic (Peels Left On) Plus 2 Cloves, Chopped, Divided Use
• 1 whole Onion, Chopped
• 1 bunch Lemon Basil (or Regular Basil), Stems Removed And Chopped
• ¼ cups Flat-leaf Parsley, Chopped
• 3 cups Chicken Stock
• 1 cup Croutons (packaged)
• ½ cups Grated Parmesan Cheese

Preparation Instructions

Preheat oven to 400 degrees F and line 2 baking sheets with foil.

1. Cut the ciabatta bread into six 1/2″ slices, drizzle with 1 Tablespoon of olive oil, and place on baking sheet; toast until golden. Remove bread from oven, top each with 1 Tablespoon of the gruyere cheese and place in oven once again, just until cheese is melted. Remove bread from oven, cut each slice on the bias (making 12 pieces), and keep warm.
2. Cut the Roma tomatoes in half and place in a large bowl; add the 2 Tablespoons of olive oil as well as the balsamic vinegar and other ingredients down through the Italian seasoning to the tomatoes, and toss to coat. Add this to the second baking sheet and roast in the preheated oven for 45 minutes.
3. Cut the tops off of the 3 heads of garlic and add 2 Tablespoons of the olive oil. Wrap the heads tightly in foil; place them next to the tomatoes to roast for 40 minutes.
4. Once tomatoes and garlic are roasted, set aside to cool slightly, until they can be handled. Squeeze the roasted garlic cloves out of their papers, discard papers and set aside the roasted garlic aside.
5. In the meantime, in a large pot over medium heat, add the remaining 2 Tablespoons of olive oil, the chopped onion and 2 fresh, chopped garlic cloves. Allow them to become aromatic and translucent. Then add the roasted tomatoes (and all of their juice from the baking sheet), and the roasted garlic. Add the lemon basil and parsley and stir to combine. Add the hot chicken stock and the croutons, and allow to simmer without lid, for about 20 minutes.
6. Add the grated parmesan cheese, and stir. Using a hand immersion blender, puree the soup until smooth and all tomatoes are completely pureed (if using a blender, work in small batches to puree. Be careful to not overfill the blender, as hot soup can splatter). Check the salt/pepper, and adjust to taste, if necessary.
7. Ladle into serving bowls, and garnish with 2 pieces of the ciabatta cheese toasts. Enjoy!

 
 
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Gaby Dalkin is the young lady behind What’s Gaby Cooking, a food blog that’s bursting at the seams with incredible recipes and food photography. She’s a personal chef and professional recipe developer, and if you follow her on Twitter, you’ll soon discover her two-fold obsession: guacamole and cheese. She has small feet, a large heart, and a smile that can light up the whole building. We’re pretty stoked to have her here.

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