Posts Tagged ‘roasted pepper and artichoke pizza recipe’

Three Better-Than-Takeout Pizza Recipes

Tuesday, April 5th, 2016

Haeger Round Pizza StonePizza lovers, assemble! Today we celebrate Deep Dish Pizza Day, or what you may know as Chicago-style pizza. So pile high that pizza dough and fill it with your favorite toppings, or stick with your regular amount of crust and toppings and take part in this celebratory pizza day anyway!

Here are three recipes for pizza that you can make right at home, for better flavor and higher quality than takeout. And, if you want to make your pizza completely from scratch, here is our Whole Wheat Pizza Dough recipe. Bon Appetit!

Chicken & Garlic

For a warm buttery taste, our Chicken Garlic Pizza combines a variety of spices with chicken and vegetables on a ricotta cheese-based sauce. Use just our suggested toppings, or add some of your own for a delicious pizza that would taste great on a flat bread crust (or try it Chicago style for today).

Haeger Oven Stone


A pie-shaped twist on the infamous Italian Bruschetta, the Bruschetta Pizza is the perfect mix of oil, basil, tomatoes, garlic and more to whisk you away to Italy, even if it’s just for dinner. Serve with your favorite wine at a dinner party or just for the two of you.

Roasted Peppers & Artichokes

Our third recipe can be a healthier option if you opt for sodium-free sauce and reduced fat cheeses, and to top with chicken is up to you! The Roasted Pepper and Artichoke Pizza is almost irresistible and perfect for summer entertaining when you can grill the artichokes and peppers.

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Roasted Pepper and Artichoke Pizza Recipe

Tuesday, September 14th, 2010

Guess what? September is Great American Low-Cholesterol, Low-fat Pizza Bake Month!

Haeger Oven Stone

Try this recipe on for size!

You Will Need:
1 12-inch whole wheat bread shell
½ Cup low fat or low sodium pizza sauce (look for ones with ‘no sugar added’)
1 Cup coarsely chopped or shredded cooked chicken breast (about 6 oz.)
½ of a 14 oz. can of artichoke hearts, drained and coarsely chopped
1 Cup bottled roasted red sweet peppers, drained and cut into strips
¼ Cup sliced green onion or chopped red onion
¾ Cup shredded reduced-fat or fat-free mozzarella cheese (3 oz.)
2 ounces semi soft goat cheese (chèvre), crumbled

Preheat oven to 425°F.
Place bread and shell on a large baking sheet.
Spread pizza sauce evenly on crust.
Top with chicken, artichokes, roasted red peppers, and onion.
Top with mozzarella and goat cheese.
Bake for 13 to 15 minutes until toppings are hot and cheese is melted.

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