It may feel like summer has already started but kids around here are still in school for another 10 days. That means I have about a week to help my friend make homemade pizzas for her son’s end of the school year party. Because of budget restraints his teacher was going to nix their annual shindig this year. (With the price of food the way it is these days I don’t blame her.)
That was until my pal came up with the brilliant plan to make her own pizzas and celebrate the end of the school year and her son’s birthday in one party… at the school. When I heard about her idea I secretly thought she was nuts. After all, who the heck in their right mind volunteers to make 10 pizzas from scratch and drive them over to a school in time for lunch? But after hearing how excited she was about the whole deal I offered to lend a hand. (Believe me I owe this woman way more than a few pizzas for all that she has done for me.)
The following recipes are the ones I am responsible for making. One is for the students and the other is for the teachers and adults who will be present at the party. I’ve had both and can attest that they are very tasty, not to mention easy to prepare because they are made with flatbread.
Whereas I wouldn’t suggest making 10 at once (though they are smaller than the average pizza because they are made with flatbread), if you’re looking for a quick and healthy meal to feed your family these might just hit the spot.
BUFFALO CHICKEN PIZZA
Ingredients:
Wholegrain flatbread
8 ounces of chicken breast, marinated in buffalo sauce
1/2 cup Blue cheese dressing
1/2 cup Buttermilk clue cheese
1/2 cup Mozzarella, shredded
Salt
Black pepper, freshly ground
Directions:
Preheat oven to 425 degrees.
In a sauté pan cook chicken thoroughly over high heat for approximately 6 minutes. Reserve.
Top flatbread with blue cheese dressing.
Add diced chicken and then top with blue cheese and mozzarella.
Season with salt and pepper.
Cook for approximately 8 minutes until crust is crisp and cheese begins to melt.
Remove from oven, garnish with scallions and buffalo sauce.
SPINACH, FETA, AND MUSHROOM PIZZA
Ingredients:
Wholegrain flatbread
1/2 cup basil pesto (see directions below)
2 cups fresh spinach
1/2 cup roasted mushroom topping (see directions below)
1/2cup goats milk feta
Salt
Black pepper, freshly ground
Ingredients for Roasted Mushroom Topping:
1 tablespoon extra virgin olive oil
2 cups fresh morel mushrooms, cleaned
1 shallot, diced
1 tablespoon thyme, freshly chopped
Directions:
In a sauté pan, over high heat add olive oil, mushrooms, shallots, and fresh thyme. Sauté until well caramelized, approximately 4 minutes. Remove from heat and reserve.
Ingredients for Basil Pesto:
3 cups fresh basil
1/2 cup Italian flat leaf parsley
1/2 cup American Grana cheese, freshly grated
1 garlic clove
1/2 cup pine nuts, toasted
3/4 cup extra virgin olive oil
Salt
Black pepper, freshly ground
Directions:
Combine basil, parsley, cheese, garlic, and pine nuts in a food processor and pulse until coarsely chopped. Add oil and process until fully incorporated and smooth. Season with salt and pepper.
Directions For Pizza:
Preheat oven to 425 degrees.
Top flatbread with basil pesto. Add fresh spinach, roasted mushrooms, and feta. Season with salt and pepper.
Cook pizza for approximately 8 minutes until crust is crisp and cheese begins to melt.
Remove from oven and top with fresh basil and serve.
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