Monday, April 27, 2015

Copycat Zeek's Buffalo Soldier Pizza

We went to Seattle's Woodland Park Zoo for my oldest sons 13th birthday. The last time we had been there was for his 3rd birthday so we had a nice spread between visits. On his 3rd birthday we had a little party for him at the neighboring Zeek's Pizza, we were very excited that it was still there when we came back 10 years later.
My husband and I split an absolutely delicious pizza that is one of their Signature Meat Combos called Buffalo Soldier. I knew then and there that since we are VERY rarely in that area I would have to make my own!  They have a chain of restaurants in the Seattle area (I think 12 locations and delivery) so if you are ever in the area pay them a visit!

Pizza Crust-
THIS is my new go-to for pizza dough. It is delicious!  I split it into 4 dough balls instead of 6. It might seem like a lot to do but it is well worth it! You could even double it and freeze a lot of dough balls for quick and easy pizza nights.

Buffalo Chicken:
1 Chicken Thigh or Breast(per pizza)
1/4 cup hot sauce
1 TB butter, softened
1 tsp celery seed
black pepper to taste

Other Toppings:
Ranch Dip/Dressing*
Gorgonzola Cheese
Sweet Cherry Peppers

For the buffalo chicken:
(I made 2 since I was doing 2 pizzas, no need to double the sauce though)
Preheat oven to 350
Combine hot sauce with butter, celery seed and pepper.

Pour over chicken in a shallow baking dish

Bake for 20-30 minutes(for boneless) 40-45 (for bone in) until an internal temp of 165. Allow to cool and slice or dice as you wish.

Kick your ovens temp up as high as it will go. 500-550 for most home kitchen ovens

Spread ranch to 1/2 inch from the dough edges, top with chicken,  sweet peppers, jalapeƱos

Top with cheese and cilantro.(I went a little overboard on the Gorgonzola, less is more!
Brush the edges of the crust with garlic oil (or plain olive oil and sprinkle with garlic salt).

I did my pizza on a perforated pizza pan, if you have a pizza stone, follow instructions in the crust recipe!!

Place pizza on bottom rack in your oven.

Bake for 4-5 minutes, turn pizza and bake another 4-5 minutes. (Check sooner if your oven temp is higher than 550) Bottom should be crisp and the cheese and toppings bubbling hot.

Allow to rest 5 minutes before slicing.

*To lighten things up a bit I made a lower fat ranch dip for my sauce

6 oz non fat greek yogurt
1/4 cup sour cream
1 TB mayonnaise
1 TB chopped chives
1 TB chopped parsley
1 tsp dill
1 clove garlic, minced and mashed
1/4 tsp onion powder
salt and pepper to taste

Combine all ingredients and allow to mingle for at least an hour

Note: For the sour cream and mayo, feel free to use low fat versions of either, I don't like them because they always have too much added junk so I just stick with organic or natural full fat versions

This made more than enough for 2 pizzas and extra for veggie dipping

Wednesday, April 22, 2015

Peach-Mango BBQ Pizza

This is great with a variety of meats, shredded beef, pork, chicken, sliced ham, all would work well!

Pizza Crust ,

Peach BB Sauce:

 4 medium peaches, pitted and halved*
2 TB brown sugar
6 oz can tomato paste
3 TB Worcestershire Sauce
2 TB white vinegar
1-2 TB honey (more or less to sweetness preference)
1-3 TB hot sauce (to your taste spicy preference)
1 tsp paprika
1 tsp garlic powder
salt to taste

Other toppings:
Meat of choice, cooked and shredded (I used chicken)
4-6 slices bacon, cooked crisp and roughly chopped
1 cup fresh mango, sliced thin or diced
Smoked Provolone and Mozzarella cheese
Pickled Red Onions**
2-3 Green Onion, sliced

*Fresh is BEST but a 29 oz can, drained and rinsed is ok if they are not in season.

Preheat oven to 350 Line a rimmed baking sheet with foil
Place on peaches and sprinkle with brown sugar and bake for 20-30 minutes until the brown sugar begins to turn syrupy...

Transfer to a blender and puree well.
Place in a sauce pan with remaining ingredients, simmer on medium low for 30 minutes, adjust seasoning and spice as needed (allow to simmer longer if adjustments are made at this point)

Note: This will make quite a bit of sauce, more than enough for the pizza, but it is great on all types of meat so stick it in the fridge for later!

While the sauce is simmering, heat oven to 425, bake the pizza crust for 5-10 minutes.

When the sauce is done, spread  on the pizza crust, to 1/2 inch from the edge.

Top with meat of choice, bacon and sliced mango.

Cover with cheese.

 Top with red and green onions.

Bake 15-20 minutes until cheese is melted and heated through.

**Easy Pickled Onions:
1 cup red onion, thinly sliced in rings
1/4 cup rice vinegar
1 tsp sugar
salt to taste

Combine all ingredients in a jar, Seal tightly , shake gently and allow to sit for at least 1 hour.

Wednesday, April 15, 2015

Classy Chicken Casserole with Biscuit Topping

I have a recipe that my family enjoys called "Classy Chicken" I decided to mess around with it and make it a casserole!

2-3 cups cooked, diced/shredded chicken*
*I used thighs, seasoned with simple salt, pepper and garlic powder and roasted, you can use whatever pieces you like, even leftovers!

3 TB butter
1/4 cup flour OR 3 TB corn, tapioca or potato starch
2 cloves garlic, minced
1 cup chicken broth
1/2 cup dry white wine**
1/2 cup sour cream
2 oz cream cheese
2 TB dijon mustard
1 medium zucchini, diced
8 oz fresh or frozen(thawed) green beans
1/2 cup sun dried tomatoes, chopped

8-12 (uncooked) biscuits of your choice, gluten free, buttermilk, pre-made, whatever you like

** you can omit this and use an extra 1/2 cup chicken broth if you like

Preheat oven to 350

In a deep sauce pan heat butter over medium heat. Add flour or starch and stir well, add garlic and cook until fragrant.

Stir in chicken broth and wine, cook stirring until it is starting to thicken.

Stir in sour cream, cream cheese and dijon, cook and stir until very smooth.

In a greased 9 x 13 toss together the zucchini, green beans, chicken and tomatoes.

Pour sauce over the top and toss stir until everything is coated

Top with uncooked biscuits.

Bake for 30 minutes until biscuits are golden brown and the sauce is bubbly and hot.

Scoop into a bowl and serve hot