Arugula & Burrata Flatbread

This flatbread is one of our go-to recipes for summer entertaining or a quick weeknight dinner. With just a few simple ingredients, this recipe bursts with flavor from the creamy burrata, citrusy lemon oil, and fresh basil. We top it with lots of peppery arugula (more than pictured) so that we have a salad and pizza in one. We love how fresh this dish feels for being a flatbread! We have made quite a lot of variations of this flatbread over the last two years. This go round we added chicken to this recipe to make this dish a bit more hearty as a main course, but many times we have made it with artichoke hearts for a vegetarian option. The recipe below includes both so that you can have the best of everything on the flatbread, but you can pick one or the other depending on what kind of dish you’re looking to make.

Arugula & Burrata Flatbread

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One of our favorite flatbread recipes for summer. We love the combination of the creamy burrata, fresh basil, and zesty lemon.

Ingredients

  • 1 package of premade pizza dough
  • 1 chicken breast
  • 1 cup flour
  • 1 cup ricotta
  • 1-2 fresh balls of burrata
  • 1 can artichoke hearts, drained and sliced in half
  • 2 cups arugula
  • 1 lemon, zest and juice
  • 1/3 cup olive oil
  • 4 cloves garlic, minced
  • 1 bunch basil, chopped finely
  • salt and pepper to taste

Directions

  1. Take the pizza dough out of the refrigerator to come to room temperature. If you are going to bake the pizza in an oven, pre-heat the oven to 400 degrees and put your pizza pan inside the oven while it pre-heats. If you are using a grill, preheat the grill to high (approximately 500 degrees).
  2. Make the lemon herb oil. Combine the olive oil, minced garlic, lemon zest, and juice from half the lemon in a small mixing bowl. Mix 1/2 of the lemon oil with the ricotta cheese. Set aside.
  3. Cook the chicken. Season the chicken with salt and pepper on all sides. Cook on the grill or oven until cooked through (5 minutes per side on the grill and ~20 minutes in the oven at 350 degrees). Shred or chop the chicken into bite sized pieces.
  4. Toss a light coating of flour on your countertop. Using a rolling pin and some of the flour, roll out the dough into a pizza shape. You do not need to use all of the flour. Use it as needed if the dough is getting sticky.
  5. Place the pizza dough on the hot pan (for oven) or directly on the grill for 3-4 minutes to get the pizza dough crispy on one side. Remove the pizza dough and place is cooked side down on a tray.
  6. Add the pizza toppings. Paint the flatbread with the ricotta. Evenly distribute the chicken and artichoke hearts on the flatbread. Place the flatbread back in the oven or on the grill for 5-7 minutes until the dough is completely cooked through and the cheese is melted.
  7. Add the to the top of the pizza. Use the remaining lemon oil to toss with the arugula and basil. Sprinkle the arugula and basil over the top of the flatbread and top with a squeeze of lemon juice. Season with salt and pepper to taste. Serve hot!


Grilled Supreme Pizza

Grilled pizza is a staple for us and is constantly popping up on our weekly meal rotation. We love how easy and versatile the base recipe is so that we can mix and match ingredients with the season and our preferences. For this week’s recipe we were craving a classic supreme pizza. We love the combination of veggies and sausage in a supreme – it is definitely the best of both worlds in our opinion and doesn’t feel overly filling like other pizza variations. If you have a home garden growing, this is a great time to incorporate a lot of those veggies! Because of pregnancy heartburn we chose to not add any spicy peppers in our recipe, but highly recommend adding chili flakes or giardiniera if spicy if your jam!

Grilled Supreme Pizza

  • Servings: 4
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Utilizing the grill as much as possible for our take on a classic supreme pizza.

Ingredients

  • 1 lb premade raw pizza dough
  • flour (for rolling the dough)
  • 1/2 cup pizza sauce
  • 1/2 lb Italian sausage links
  • 1/4 red onion, sliced
  • 1 yellow bell pepper, seeds removed and sliced into strips
  • 2 cups shredded mozzarella cheese
  • 1/2 can black olives, sliced
  • basil

Directions

  1. Turn on your grill to high heat or if you are using an oven, preheat the oven to 400 degrees. If you are using a pizza stone, put it on the grill or in the oven to preheat as well. When the grill is hot, add the sausages, red onion, and yellow peppers. Cook the sausages 8-10 minutes, flipping halfway, until they are cooked through. Keep an eye on the bell peppers and red onions and remove when they are starting to char. Remove all of the topping ingredients from the grill and set aside.
  2. Use the extra flour to roll the dough into a thin round pizza. You want the pizza to be about a half inch thick so that it can support the weight of the ingredients.
  3. Place the pizza dough on the grill for 5 minutes (or in the oven for 7-10) until the bottom layer is crispy and has a hard crunch. Remove the dough from the oven and place cooked side up. Slice the sausage into bite-sized pieces and top the pizza with all of the topping ingredients (pizza sauce – black olives) in an even layer.
  4. Place the pizza back on the grill for 5 minutes (7-10 for the oven) until the dough is completely cooked through and the cheese is melted. Top with fresh basil, slice, and serve.


BBQ Chicken Pizza

One of our favorite items to make in the summer is grilled pizza. We love how easy it is to buy a pre-made dough at the store and get creative with toppings of our choice. This week, we were craving BBQ chicken and decided to make a BBQ chicken pizza. This pizza turned out to be hearty, flavorful and the perfect dish to serve with a fresh salad. If you don’t have a grill, no problem. We have included instructions for making this pizza in the oven. We can’t wait to share all of the pizza recipes that we come up with the summer and hope to hear from you with your favorite topping ideas as well.

BBQ Chicken Pizza

  • Servings: 1 medium pizza
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A bold, flavorful pizza that is a perfect appetizer or entrée on a warm summer night.

Ingredients

  • 1 lb package pre-made pizza dough
  • 1 cup flour
  • 1 medium white onion, thinly sliced
  • 1/4 cup olive oil, divided
  • 1 lb boneless, skinless chicken breasts diced into cubes
  • 1 cup of your favorite BBQ sauce, divided
  • 2 cups mozzarella cheese
  • 1/4 red onion, thinly sliced
  • 1 bunch cilantro
  • red pepper flakes (optional)

Directions

  1. Take the pizza dough out of the refrigerator to come to room temperature. If you are going to bake the pizza in an oven, pre-heat the oven to 400 degrees and put your pizza pan inside the oven while it pre-heats.
  2. In a medium sized pan, heat 2 tbs of the olive oil over low heat. Add the white onion. The goal is to caramelize the onions so you want to make sure that you are cooking these low and slow. Stir frequently but the let the onions slowly caramelize for at least 20 minutes. Remove the onions from the heat and set aside.
  3. Using the same pan (no need to clean in out) add the remaining olive oil – approx. 1 tbs – over medium heat. Add the chicken breasts and sauté for 5 minutes. Add 1/2 cup of the BBQ sauce and stir until the chicken is completely coated. Continue sautéing the chicken for an additional 2-3 minutes or until the chicken breast pieces are completely cooked through. Remove from the heat and set aside.
  4. If you are using a grill, preheat the grill to high (approximately 500 degrees).
  5. Toss a light coating of flour on your countertop. Using a rolling pin and some of the flour, roll out the dough into a pizza shape. You do not need to use all of the flour. Use it as needed if the dough is getting sticky.
  6. Place the pizza dough on the hot pan (for oven) or directly on the grill for 3-4 minutes to get the pizza dough crispy on one side. Remove the pizza dough and place is cooked side down on a tray.
  7. Add the pizza toppings. Paint the pizza with the remaining BBQ sauce. Evenly distribute the caramelized onions, BBQ chicken and mozzarella cheese on the pizza. Place the pizza back in the oven or on the grill for 5-7 minutes until the dough is completely cooked through and the cheese is melted.
  8. Sprinkle the cilantro, red onion and red chili flakes (if using) on top of the pizza. Serve immediately.


Buffalo Chicken Pizza

As we mentioned in previous posts, we love a good homemade pizza. Our last pizza recipe was a Spring Grilled Pizza, loaded with asparagus and fresh burrata. It was deemed a “girl pizza” by Tuck & Tate’s dads. To compensate for our vegetable pizza they made this Buffalo Chicken Pizza. It would be too long to title it “Buffalo Chicken Bacon Ranch Pizza” but that it what it is. This recipe isn’t going to help you achieve your swimsuit goals but it will bring you much joy. We have grilled this pizza in the photo, but included directions to bake it in the oven below as we already used the oven to bake the chicken and bacon. If you want instructions for grilling your pizza take a look at the Spring Grilled Pizza linked above. 

Buffalo Chicken Pizza  
Makes: 1 large pizza; 4+ servings 
Prep Time: 25 minutes  Total Time: 60 minutes

Ingredients: 

  • 1 lb pre-made pizza dough  
  • 1/4 cup flour
  • 2 medium chicken breasts 
  • 2 tsp garlic powder 
  • 2 tsp paprika 
  • 3 slices thick cut bacon 
  • 2 tbs olive oil 
  • 3/4 cup buffalo sauce 
  • 1/2 cup ranch dressing 
  • 2 cups shredded mozzarella cheese 
  • 5 scallions, sliced 

Directions for the Oven: 

  1. Heat the oven to 400 degrees.
  2. Season the chicken breasts with the garlic powder, paprika, salt and pepper. Put the chicken and bacon on a cookie sheet and cook in the oven for 15 minutes. After 15 minutes, check on the bacon to make sure it isn’t too crispy and overcooked. Make sure the chicken is cooked a full 20 minutes before removing from the oven. 
  3. While the chicken and bacon are cooking, use the 1/4 cup flour to scatter across a clean cooking surface. Use a rolling in to roll the dough into an even pizza shape (rectangle or circle is fine). You want the dough to be about 1/2 inch thick and the diameter should be no larger than your largest cookie sheet. Carefully roll the dough onto the rolling pin and onto a cookie sheet. 
  4. When the chicken and bacon have finished cooking, remove them from the oven and increase the temperature of the oven to 475 degrees. When the chicken is cool enough to touch, shred it into bite-sized pieces. Chop the bacon into thin strips and set aside. 
  5. Use a brush to brush the pizza with the olive oil. This helps prevent the crust from being soggy. 
  6. Top the pizza with the pizza toppings- first the buffalo sauce, then the cheese, shredded chicken, and bacon. We like to finish by drizzling the ranch dressing around the pizza. 
  7. Cook the pizza for 15- 20 minutes, or until the cheese is bubbling and the dough is golden brown. Top the pizza with the chopped scallions and let the pizza rest for a few minutes before slicing.  

Grilled Pizza: Spring Edition

Tate’s family loves grilled pizza. If you know us at all, you know that during the summer we are eating some form of grilled pizza every week. This recipe is very versatile, easy to prepare, and a huge crowd pleaser. We have incorporated spring ingredients as a topping to the pizza as we transition from colder weather (Colorado please stop snowing!).

We know that finding yeast in today’s supermarkets is nearly impossible, so we have made this recipe with a pre-made pizza dough. We have been able to find this at most super markets in the refrigerated section. Feel free to use this recipe as a base for whatever ingredients you can find and have on hand. Is anything bad with bread and cheese?

Grilled Pizza: Spring Edition

Makes: 4 servings

Prep Time: 15 minutes Total Time: 35 minutes

Ingredients:

  • 1 lb pre-made pizza dough  
  • 1/4 cup flour
  • 8 stalks asparagus, cut in half lengthwise 
  • 3 garlic cloves, thinly sliced 3 tbs olive oil, separated 
  • 1/2 cup pesto 
  • 1 package burrata (two balls) 
  • 1 tsp red chili flakes 
  • 6 green onions, cut into thin segments
  • salt and pepper to taste 

Instructions:

  1. Heat the grill to approximately 500 degrees. Make sure the grill is clean of any previous debris before cooking the dough.  
  2. Use the 1/4 cup flour to scatter across a clean cooking surface. Use a rolling in to roll the dough into an even pizza shape (rectangle or circle is fine). You want the dough to be about 1/2 inch thick. Carefully roll the dough onto the rolling pin so that you can transfer it to the grill. 
  3. Carefully put the dough onto the grill. Cook the dough for about 6 minutes, or until the dough is starting to brown. Remove the dough from the grill cooked side up onto a cookie sheet. 
  4. While the first side of the pizza is cooking, heat a saute pan over medium-high heat. Add 1 tbs olive oil, the sliced garlic, and the asparagus to the pan. Saute for 5-6 minutes, or until the asparagus is cooked through and the garlic is crispy. Season to taste with salt and pepper. 
  5. When the pizza is halfway cooked, top the pizza with the toppings. If you have a thick pesto you can add 1 tbs+ of olive oil to help it spread better onto the dough. Spread the pesto around the dough, leaving 1 inch of crust around the entire edge of the pizza. Drain the burrata of any brine and spread that on top of the pesto. Add the cooked asparagus, red chili flakes, and fresh green onions. 
  6. Put the pizza back onto the grill and cook, covered, for another 5-6 minutes. Cooking with the cover on will help melt the cheese, but keep any eye on it to make sure the grill isn’t getting too hot. 
  7. Remove the pizza from the grill and let it sit for a few minutes before slicing and serving.