This would be called "girl pizza" at our house. :)

Ingredients

Pizza dough for 1 large pizza
8-10 oz. Brussels sprouts, ends and outer leaves trimmed, thinly sliced
2 tsp. olive oil, plus more for brushing
Kosher salt and freshly ground pepper, to taste
Zest of ½ a lemon
1 tsp. lemon juice
3 oz. coarsely shredded Gouda
3 oz. coarsely shredded mozzarella
½ cup thinly sliced white/light green portion of a leek

Directions

Preheat to 500˚ F.  Roll out the pizza dough onto pizza pan. Lightly brush the perimeter of the dough with olive oil. In a medium bowl, gently toss the sliced Brussels sprouts with the olive oil, salt and pepper, lemon zest and lemon juice. Sprinkle the shredded Gouda and mozzarella over the round of pizza dough. Top with the Brussels sprouts in an even layer, followed by the leeks.

Bake until the cheese is melted and bubbling and the crust and toppings are lightly browned, about 10-12 minutes. Remove from the oven. Let cool slightly before slicing and serving.

Recipe source - Annie's Eats

New crust recipe to try. Sounds yummy!

Ingredients

1 cup warm water (110 degrees F)
2 1/4 teaspoons Active Dry Yeast
1 1/2 teaspoons granulated sugar
2 1/2 cups White Whole Wheat Flour
2 tablespoons honey
2 tablespoons extra virgin olive oil
1 teaspoon kosher salt
1/4 teaspoon garlic powder

Directions

1. Place warm water, yeast and sugar into bowl of stand mixer. Make sure dough hook is attached to mixer. Gently stir water, yeast and sugar and let sit for 10 minutes.
2. With mixer on low speed, slowly add flour, honey, olive oil, salt and garlic salt. Once dough starts to form, increase speed to medium. Mix for 3 minutes, until dough is well combined.
3. With floured hands, transfer dough to a floured countertop. Knead with hands 3 or 4 times then roll into a ball. At this point you can refrigerate for 3 days, freeze up to 1 month or roll and bake now.
4. When ready to bake, preheat oven to 350 degrees F. and roll dough into a 12 inch round. Spread with sauce and toppings of choice. Bake for 16-20 minutes until crust is baked through. Remove and let cool for 5 minutes before slicing.

Note: You can cut the dough into fourths and make four individual size pizzas as well. Bake for 12-16 minutes for the smaller pizzas. Dough can be frozen for 4 weeks as well.
Makes 8 Servings

Recipe Source - Picky Palate

Our local Godfather's Pizza makes a great taco pizza that is my son's favorite when we splurge and go eat out there. I've decided we can probably make the exact same thing at home for much less cost. Here is my version.

Ingredients:

For the crust:
1 tbsp active dry yeast
1 cup warm water (105 to 115 degress F)
1 tsp sugar
1 tsp salt
2 tbsp vegetable oil
2 1/2 cups flour

Toppings:
1 small can enchilada or taco sauce
1 lb lean ground beef
2 T homemade taco seasoning
1/2 cup diced onion
2 oz shredded mozzarella cheese
2 oz shredded cheddar cheese (I use reduced fat cheeses)
shredded iceberg lettuce
1 tomato, diced
1 oz shredded cheddar cheese

Directions
Brown ground beef in a large skillet. Drain. Add onion and spices and cook until onion is softened. Set aside. 

To make the crust, dissolve the yeast in the water. Add the rest of the ingredients in and mix. Dump onto a floured surface. Knead into a smooth dough (five minutes or so). Roll out and press down onto a greased pizza pan.

Spread the enchilada sauce over the crust. Top with the ground beef/onion mixture. Top with the 2 oz of cheddar and 2 oz of mozzarella. Bake at 450 degress F for around 12-15 minutes until the crust looks crispy and lightly browned.Remove from oven.

Top the pizza with the shredded lettuce, diced tomato, and remaining 1 oz of cheddar.

One of my favorite summertime treats is a BLT sandwich, especially when I have fresh tomatoes from the garden. This recipe is a fun twist on the traditional BLT. It combines the yummy combination of the traditional sandwich toppings, but puts in in pizza form. How fun is that! I made mine in the oven, but you could easily do these on grill if you don't want to heat up your house in the summer.

Ingredients:
1 package (contains 2 flatbreads) Stonefire brand Whole Grain Naan Flatbread
4 T Miracle Whip Light
2 teaspoons dried basil
1/2 teaspoon garlic powder
1/8 teaspoon onion powder
2 oz. Reduced Fat Shredded Cheddar Cheese
8 slices Oscar Mayer Center Cut Bacon, cooked and crumbled
2 Roma Tomatoes, sliced
Chopped Romain Lettuce

Directions:

Preheat oven to 400. Place flatbreads on a baking sheet. In a small bowl, combine the Miracle Whip, basil, garlic powder, and onion powder. Divide mixture in half and spread half on one bread and half on the other. Top each pizza with 1 oz of cheddar cheese. Reserve a couple slices worth of the chopped bacon. Sprinkle the rest evenly on both pizzas. Bake in the oven about 5 minutes until cheese is melted. Remove from oven and top each pizza with lettuce, tomatoes, and reserved bacon crumbles.

Serving Size: Makes 2 individual pizzas

Recipe adapted from Taste of Home

Grilling pizzas ended up being much easier than I expected, and they tasted fabulous! The little bit of smoky flavor you get from the crust really makes the pizza. If you've never tried grilling pizza before, you must give this a shot.

Ingredients:
pizza dough of your choice (I used this recipe - fast and easy)
pizza sauce
toppings of your choice (make sure any meats are pre-cooked)
mozarella cheese
olive oil

Directions:
Preheat your grill to medium high heat (mine was at about 450 degrees). Make sure the grill grates are clean, and then coat with oil using a paper towel to help prevent sticking.

I also get all of my toppings, sauce, olive oil, etc. all set out by the grill so that I can be ready to assemble the pizzas as soon as I flip the crust on the grill. 

Divide your pizza dough into however many personal pizzas you want to make. I don't recommend making one large pizza on the grill as it would be very hard to flip. I divided mine into four sections. Roll out your dough on a large cookie sheet sprayed with no-stick spray. Brush the top of the crust with olive oil to keep it from sticking to the grill.

Place the pizza crusts on the grill, oiled side down, and immediately brush the other side with oil. Once the first side has cooked from 2-4 minutes to where it is lightly browned, flip the crusts over using a large spatula. You need to quickly sauce the cooked sides of the pizzas, add your toppings, and top with cheese.

















Close your grill and let them cook a few minutes until the cheese is melted. (Tip: If you find that your crust is cooking too fast, you can place them on a cookie sheet, and then place the cookie sheet on the grill to allow the toppings to heat up without burning your crust.) Remove cooked pizzas to cookie sheet and bring in to eat and enjoy!

I got this recipe off a blog a long time ago, and have seen it many places since, but I don't remember the original source. It's a great, easy crust.

Ingredients
1 tbsp active dry yeast
1 cup warm water (105 to 115 degress F)
1 tsp sugar
1 tsp salt
2 tbsp vegetable oil
2 1/2 cups flour

Directions
Dissolve the yeast in the water. Add the rest of the ingredients in and mix. Dump onto a floured surface. Knead into a smooth dough (five minutes or so). Roll out and press down onto a greased pizza pan. Add some pizza sauce and your toppings. Bake at 450 degress F for around 12-15 minutes until the crust looks crispy and lightly browned.