recipes

Grilled Kielbasa, Caramelized Onion and Basil Pizzas

A rustic presentation of grilled kielbasa, caramelized onion, and basil pizzas, elegantly arranged on a wooden table. The pizzas have a crispy, charred crust topped with smoky grilled kielbasa slices, sweet caramelized onions, and fresh basil leaves. Melted mozzarella and a drizzle of balsamic glaze add extra depth of flavor. A few slices are cut and placed on a wooden cutting board, showcasing the hearty toppings. Scattered around are extra basil leaves, caramelized onions, and a small dish of balsamic glaze. Soft natural lighting enhances the warm and inviting feel, with gentle shadows and a hint of rustic kitchen elements in the background.

Grilled Kielbasa, Caramelized Onion and Basil Pizzas

Portions:4
Total time 45 minuten
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Ingrediënten

  • 1 tablespoon olive or vegetable oil
  • 1 small red onion thinly sliced (about ¾ cup)
  • Olive oil cooking spray
  • 1 can 13.8 oz refrigerated classic pizza crust
  • ¾ cup pizza sauce
  • 1 cup about 4 oz thinly sliced cooked kielbasa sausage (from 16-oz package)
  • 1 cup shredded mozzarella cheese 4 oz
  • ½ cup fresh basil leaves

Instructies

  • In 10-inch skillet, heat oil over medium heat.
  • Add onion; cook 10 minutes, stirring occasionally.
  • Reduce heat to medium-low; cook 5 to 10 minutes longer, stirring frequently, until onions are very tender and golden.
  • Remove from heat; set aside.
  • Heat gas or charcoal grill for indirect cooking as directed by manufacturer.
  • Spray large cookie sheet with cooking spray.
  • Unroll can of dough; cut into 4 equal rectangles.
  • Spray both sides of each rectangle with cooking spray; place on cookie sheet.
  • Place 2 dough rectangles at a time directly on grill rack on unheated side of two-burner gas grill or over drip pan on charcoal grill. (If using one-burner gas grill, cook over low heat. )
  • Cover grill; cook 5 to 7 minutes or until edges of dough look dry (check occasionally to make sure bottoms of crusts are cooking evenly; rotate crusts if necessary).
  • Cook about 2 minutes longer or until bottoms of crusts are golden and have grill marks.
  • Using large pancake turner, remove crusts from grill to cookie sheet.
  • Repeat with remaining dough rectangles.
  • Turn cooked crusts over so cooked sides are up; spread evenly with pizza sauce.
  • Top each with sausage, onions and cheese.
  • Return pizzas to grill rack over indirect heat.
  • Cover grill; cook about 5 minutes longer or until bottoms are golden brown and cheese is melted.
  • Sprinkle with basil.

Notes / Tips / Wine Advice:

Any type of precooked sausage can be used instead of kielbasa. Or try pepperoni, Canadian bacon, cooked chorizo or your favorite veggies.
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Recipe Category Pizza

Ham and Gorgonzola Pizza

A beautifully plated Ham and Gorgonzola Pizza served on a rustic wooden table. The pizza features a crispy golden crust topped with thinly sliced ham, creamy melted Gorgonzola cheese, and caramelized onions. Garnished with fresh arugula and a drizzle of honey. Arranged on a wooden pizza board with a side of crushed red pepper flakes. The warm wooden table is more visible, providing a cozy and inviting setting.

Ham and Gorgonzola Pizza

Portions:6
Total time 1 uur
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Ingrediënten

Crust

  • 2½ to 3 cups Gold Medal all-purpose flour
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • 1 package regular active or fast-acting dry yeast 2¼ teaspoons
  • 3 tablespoons olive or vegetable oil
  • 1 cup very warm water 120°F to 130°F

Topping

  • 1 teaspoon olive oil
  • ⅓ cup refrigerated Alfredo sauce
  • 1 cup cubed cooked ham
  • ½ cup crumbled Gorgonzola or blue cheese 2 oz
  • 4 medium green onions sliced (¼ cup)
  • 1 cup shredded mozzarella cheese 4 oz
  • ½ teaspoon dried oregano leaves

Instructies

  • In large bowl, mix 1 cup of the flour, the sugar, salt and yeast.
  • Add 3 tablespoons oil and the warm water; mix well.
  • Stir in enough remaining flour until dough is soft and leaves side of bowl.
  • On lightly floured surface, knead dough 4 to 5 minutes or until smooth and springy.
  • Cover loosely with plastic wrap; let rest 10 minutes.
  • Heat oven to 425°F.
  • Spray large cookie sheet or 12-inch pizza pan with cooking spray.
  • Divide dough in half.
  • * Press half of dough into 12-inch round on cookie sheet.
  • Brush dough with 1 teaspoon oil.
  • Bake 10 to 12 minutes or until crust is golden brown.
  • Spread Alfredo sauce over crust.
  • Sprinkle with ham, Gorgonzola cheese, onions, mozzarella cheese and oregano.
  • Bake 9 to 11 minutes longer or until cheese is melted.

Notes / Tips / Wine Advice:

*You can make 2 pizzas right away if you’re serving a larger group. Just press and bake the other half of the dough on a second pizza pan and double the toppings. Or prebake the second crust, only through step 3, then wrap it tightly in plastic wrap and freeze. Unwrap and thaw before topping and baking as directed in step 4.
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Recipe Category Cheese / Pizza / Pork
Country European / Italian

Loaded Baked Potato Pizza

A beautifully plated Loaded Baked Potato Pizza served on a rustic wooden table. The pizza features a crispy golden crust topped with creamy mashed potatoes, melted cheddar cheese, crispy bacon bits, and sliced green onions. Garnished with a drizzle of sour cream and a sprinkle of fresh chives. Arranged on a wooden pizza board with a side of crushed red pepper flakes. The warm wooden table is more visible, providing a cozy and inviting setting.

Loaded Baked Potato Pizza

Portions:6
Total time 30 minuten
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Ingrediënten

  • 1 package 14 oz prebaked original Italian pizza crust (12 inch)
  • ½ cup chive-and-onion sour cream potato topper from 12-oz container
  • 1 cup refrigerated homestyle potato slices from 20-oz bag
  • 1 tablespoon olive or vegetable oil
  • ¼ teaspoon pepper
  • 8 slices bacon crisply cooked, coarsely chopped
  • 1 small tomato seeded, chopped (½ cup)
  • 1 cup shredded Cheddar cheese 4 oz
  • 2 tablespoons chopped fresh chives

Instructies

  • Heat oven to 400°F.
  • Place pizza crust on ungreased cookie sheet.
  • Spread potato topper over crust to within ½ inch of edge.
  • In medium bowl, mix potatoes, oil and pepper; spoon over sour cream topper.
  • Sprinkle with bacon, tomato, cheese and chives.
  • Bake 18 to 20 minutes or until potatoes are thoroughly heated and cheese is melted.
  • If desired, drizzle additional potato topper over pizza.

Notes / Tips / Wine Advice:

Change up the toppings with what you have on hand, such as adding cooked broccoli florets and sprinkling with chopped green onions instead of chives. Use chopped cooked ham instead of the bacon, if you prefer.
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Recipe Category Cheese / Pizza
Diets Vegetarian

Caprese Pizza with Crispy Pancetta

A beautifully plated Caprese Pizza with Crispy Pancetta served on a rustic wooden table. The pizza features a crispy golden crust topped with fresh mozzarella, juicy cherry tomatoes, and crispy pancetta. Garnished with fresh basil leaves and a drizzle of balsamic glaze. Arranged on a wooden pizza board with a side of crushed red pepper flakes. The warm wooden table is more visible, providing a cozy and inviting setting.

Caprese Pizza with Crispy Pancetta

Portions:8
Total time 1 uur
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Ingrediënten

  • 1 tablespoon yellow cornmeal
  • 1½ cups Original Bisquick mix
  • 1½ teaspoons Italian seasoning
  • ⅓ cup hot water
  • 1 tablespoon olive oil
  • ⅓ cup refrigerated basil pesto
  • 3 medium tomatoes cut into ¼-inch slices
  • 8 oz fresh mozzarella cheese cut into ¼-inch slices, or 1½ cups shredded mozzarella cheese (6 oz)
  • 2 oz sliced pancetta or bacon crisply cooked, crumbled
  • ¼ cup fresh basil leaves torn
  • 3 tablespoons balsamic vinegar

Instructies

  • Heat oven to 350°F.
  • Spray 12-inch pizza pan with cooking spray; sprinkle with cornmeal.
  • In medium bowl, stir Bisquick mix, Italian seasoning, hot water and oil until soft dough forms.
  • On surface lightly sprinkled with additional Bisquick mix; knead dough until smooth.
  • Press dough in pan.
  • Bake 10 minutes.
  • Spread pesto over warm crust.
  • Arrange tomatoes and mozzarella in circles on top of pesto, overlapping tomato and cheese slices.
  • Bake 15 to 20 minutes longer or until crust is golden brown and cheese is melted.
  • Sprinkle with pancetta and basil.
  • Drizzle with balsamic vinegar.

Notes / Tips / Wine Advice:

Sprinkling the pizza pan with cornmeal after spraying adds to the crispness of the crust.
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Recipe Category Pizza / Pork
Country European / Italian

Salsa Pizza with Cheese Crust

A beautifully plated Salsa Pizza with Cheese Crust served on a rustic wooden table. The pizza features a crispy cheese-stuffed crust topped with a zesty salsa base, melted cheddar and mozzarella cheese, sliced jalapeños, and diced bell peppers. Garnished with fresh cilantro and a drizzle of sour cream. Arranged on a wooden pizza board with a side of lime wedges. The warm wooden table is more visible, providing a cozy and inviting setting.

Salsa Pizza with Cheese Crust

Portions:8
Total time 45 minuten
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Ingrediënten

  • 1 lb lean at least 80% ground beef
  • 1¼ cups chunky-style salsa
  • 2 cups Original Bisquick mix
  • ¼ cup mild salsa-flavor or jalapeño-flavor process cheese spread
  • ¼ cup hot water
  • 4 medium green onions sliced (½ cup)
  • 1 cup shredded Colby–Monterey Jack cheese 4 oz

Instructies

  • Heat oven to 375ºF.
  • Grease large cookie sheet.
  • In 10-inch skillet, cook beef over medium heat, stirring occasionally, until brown; drain.
  • Stir in salsa; remove from heat.
  • In medium bowl, stir Bisquick mix, cheese spread and hot water until soft dough forms.
  • On surface sprinkled with additional Bisquick mix, roll dough in Bisquick mix to coat.
  • Shape into ball; knead 5 times.
  • Press dough into 14-inch round; place on cookie sheet.
  • Spread beef mixture over crust to within 2 inches of edge.
  • Sprinkle with onions.
  • Fold edge over beef mixture.
  • Sprinkle with cheese.
  • Bake 25 to 28 minutes or until crust is golden brown and cheese is melted.

Notes / Tips / Wine Advice:

For a spicier crust, use jalapeño-flavor process cheese. Also, try garnishing the pizza with chopped tomato and shredded lettuce.
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Recipe Category Cheese / Pizza
Country European / Italian

Gluten-Free Pizza

A rustic presentation of a gluten-free pizza, elegantly arranged on a wooden table. The pizza has a golden, crispy gluten-free crust topped with melted mozzarella cheese, fresh tomato slices, and vibrant basil leaves. The cheese is slightly bubbly and browned in spots, enhancing its irresistible texture. A few slices are cut and placed on a wooden cutting board, showcasing the gooey cheese pull. Scattered around are fresh basil sprigs, cherry tomatoes, and a drizzle of olive oil. Soft natural lighting enhances the warm and inviting feel, with gentle shadows and a hint of rustic kitchen elements in the background.

Gluten-Free Pizza

Portions:6
Total time 40 minuten
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Ingrediënten

  • 1⅓ cups Bisquick® Gluten Free mix
  • ½ teaspoon Italian seasoning or dried basil
  • ½ cup water
  • ⅓ cup oil
  • 2 eggs beaten
  • 1 can 8 oz pizza sauce
  • 1 cup bite-size pieces favorite meat or vegetables
  • 1½ cups shredded mozzarella cheese 6 oz

Instructies

  • Heat oven to 425°F.
  • Grease 12-inch pizza pan.
  • Stir Bisquick mix, Italian seasoning, water, oil and eggs until well combined.
  • Spread in pan.
  • Bake 15 minutes (crust will appear cracked).
  • Spread pizza sauce over crust; top with meat and cheese.
  • Bake 10 to15 minutes longer or until cheese is melted.

Notes / Tips / Wine Advice:

Cooking gluten free? Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.
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Recipe Category Pizza
Diets Gluten Free

Buffalo Chicken–Beer Bread Pizza

A beautifully plated Buffalo Chicken–Beer Bread Pizza served on a rustic wooden table. The pizza features a thick, flavorful beer bread crust topped with spicy buffalo chicken, melted mozzarella cheese, and crumbled blue cheese. Garnished with fresh chopped green onions and a drizzle of ranch dressing. Arranged on a wooden pizza board with a side of celery sticks. The warm wooden table is more visible, providing a cozy and inviting setting.

Buffalo Chicken–Beer Bread Pizza

Portions:6
Total time 1 uur 15 minuten
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Ingrediënten

Crust

  • 2 cups Gold Medal all-purpose flour
  • 1 tablespoon sugar
  • 1 package regular active dry yeast 2¼ teaspoons
  • 1 teaspoon baking powder
  • 1 teaspoon coarse kosher or sea salt
  • ¾ cup lager beer such as a Boston lager, warmed to 105°F
  • 2 tablespoons olive oil

Topping

  • ¼ cup Buffalo wing sauce
  • 2 tablespoons lager beer such as a Boston lager
  • 1 tablespoon butter melted
  • 1½ cups chopped cooked chicken
  • 1 cup shredded mozzarella cheese 4 oz
  • 1 cup shredded provolone cheese 4 oz
  • ⅓ cup crumbled blue cheese
  • 2 tablespoons sliced green onions 2 medium

Instructies

  • Heat oven to 450°F.
  • In medium bowl, mix 1 cup of the flour, the sugar, yeast, baking powder and salt.
  • Stir in ¾ cup beer and the oil.
  • Beat with electric mixer on low speed 30 seconds, then on High speed 1 minute.
  • Stir in remaining 1 cup flour to make a soft dough.
  • On lightly floured surface, knead dough until smooth and elastic, about 5 minutes.
  • Cover; let rest 30 minutes.
  • Spray large cookie sheet with cooking spray.
  • On cookie sheet, press dough into 14 x 10-inch rectangle; prick with fork.
  • Bake about 10 minutes or until edges just begin to turn brown.
  • While crust is baking, in medium bowl, mix wing sauce, 2 tablespoons beer and the melted butter.
  • Add chicken; toss to coat.
  • Remove crust from oven.
  • In small bowl, mix shredded mozzarella and provolone cheeses.
  • Sprinkle crust with 1 cup of the cheese mixture.
  • Top with chicken mixture; sprinkle with remaining 1 cup cheese mixture and the blue cheese.
  • Return to oven; bake 8 to 10 minutes longer or until cheese is melted and crust is deep golden brown.
  • Sprinkle with green onions.

Notes / Tips / Wine Advice:

Add ¼ cup chopped celery to the top of the pizza for an additional freshness.
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Recipe Category Chicken / Pizza
Country American

Spicy Grilled Thai Pizza

Spicy Grilled Thai Pizza

Portions:4
Total time 25 minuten
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Ingrediënten

  • 1 package 10 oz prebaked Italian pizza crusts (8 inch)
  • ¼ cup peanut sauce
  • 1½ cups chopped cooked chicken breast
  • ½ cup shredded carrot
  • 2 medium green onions chopped (2 tablespoons)
  • 2 tablespoons coarsely chopped peanuts if desired
  • ⅔ cup finely shredded mozzarella cheese
  • 2 tablespoons chopped fresh cilantro

Instructies

  • Heat gas or charcoal grill.
  • Spread each pizza crust with 2 tablespoons of the peanut sauce.
  • Top each pizza with chicken, carrot, onions and peanuts.
  • Sprinkle with cheese.
  • Place sheet of heavy-duty foil on grill; place pizzas on foil over medium heat.
  • Cover grill; cook 8 to 10 minutes, moving pizzas around grill every 2 minutes to prevent bottoms from burning, until cheese is melted.
  • Sprinkle with cilantro.

Notes / Tips / Wine Advice:

BBQ Chicken Pizza: Substitute barbecue sauce for the peanut sauce. Omit the carrot and chopped peanuts. Use Cheddar cheese instead of the mozzarella.
Chicken Alfredo Pizza: Substitute Alfredo sauce for the peanut sauce. Omit the peanuts. Use Gruyere cheese instead of the mozzarella.
Tip
These pizzas can easily be made in the oven. Heat oven to 450°F. Bake on an ungreased cookie sheet 8 to 10 minutes.
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Recipe Category Chicken / Pizza
Country Thailand

Parmesan-Crusted Chicken Alfredo Pizza

A rustic presentation of Parmesan-crusted chicken Alfredo pizza, elegantly arranged on a wooden table. The pizza has a golden, crispy crust infused with Parmesan cheese, topped with a rich, creamy Alfredo sauce, tender slices of grilled chicken, and melted mozzarella. Fresh parsley and extra Parmesan shavings garnish the pizza for added flavor. A few slices are cut and placed on a wooden cutting board, showcasing the creamy layers. Scattered around are garlic cloves, Parmesan chunks, and a drizzle of olive oil. Soft natural lighting enhances the warm and indulgent feel, with gentle shadows and a hint of rustic kitchen elements in the background.

Parmesan-Crusted Chicken Alfredo Pizza

Portions:6
Total time 30 minuten
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Ingrediënten

  • 1 can 13.8 oz refrigerated classic pizza crust
  • 2 tablespoons butter softened
  • ½ cup shredded Parmesan cheese 2 oz
  • ¾ cup Alfredo pasta sauce from 15-oz jar
  • 2 cups chopped cooked chicken
  • 1½ cups packed fresh spinach leaves
  • 1 cup shredded Italian cheese blend or shredded mozzarella cheese 4 oz

Instructies

  • Heat oven to 400°F.
  • Grease large dark or nonstick cookie sheet with shortening or cooking spray.
  • Unroll dough on cookie sheet.
  • Starting at center, press dough into 15 x 10-inch rectangle.
  • Spread butter over dough.
  • Sprinkle Parmesan cheese evenly over butter.
  • Bake 7 minutes; remove from oven.
  • Meanwhile, in medium bowl, mix Alfredo sauce and chicken; spoon evenly over partially baked crust.
  • Top with spinach and cheese.
  • Bake 5 to 7 minutes longer or until cheese is melted and crust is golden brown.

Notes / Tips / Wine Advice:

Grated Parmesan cheese can be substituted for the shredded, but it will not be as visible on the crust as the shredded.
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Recipe Category Cheese / Chicken / Pizza

Grilled White Chicken Pizza with Caramelized Sweet Onions

A rustic presentation of grilled white chicken pizza with caramelized sweet onions, elegantly arranged on a wooden table. The pizza has a crispy, charred crust topped with a creamy garlic sauce, tender grilled chicken slices, and golden caramelized onions. Melted mozzarella and Parmesan cheese add a rich, savory flavor. A few slices are cut and placed on a wooden cutting board, showcasing the delicious layers. Scattered around are fresh thyme sprigs, roasted garlic cloves, and a drizzle of olive oil. Soft natural lighting enhances the warm and inviting feel, with gentle shadows and a hint of rustic kitchen elements in the background.

Grilled White Chicken Pizza with Caramelized Sweet Onions

Portions:4
Total time 40 minuten
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Ingrediënten

  • 2 tablespoons butter or margarine
  • 3 cups halved thinly sliced sweet onions
  • 1 teaspoon sugar
  • 1 teaspoon fresh thyme leaves
  • 2 oz cream cheese
  • 1 package 14 oz prebaked original Italian pizza crust (12 inch)
  • ⅓ cup refrigerated Alfredo pasta sauce from 10-oz container
  • 1 cup shredded cooked chicken

Instructies

  • In 10-inch skillet, melt butter over medium heat.
  • Cook onions and sugar in butter 20 to 25 minutes, stirring frequently, until deep golden brown and caramelized; stir in thyme.
  • Heat gas or charcoal grill.
  • Spread cream cheese evenly over pizza crust.
  • Top with Alfredo sauce, shredded chicken and onions.
  • Place on grill over medium-low heat.
  • Cover grill; cook 8 to 10 minutes or until hot.

Notes / Tips / Wine Advice:

For extra flavor, substitute garlic-and-herbs spreadable cheese for the cream cheese.
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Recipe Category Chicken / Pizza
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