1 red pepper, sliced

1 yellow pepper, sliced

1 Hungarian/banana pepper, seeds removed & sliced

About 2 cups shredded mozzarella cheese

1/4 – 1/2 cup pizza sauce {I used Classico pizza sauce}

1 pizza dough {I have been using this lately}

5-6 basil leaves, chopped

5-6 thin slices prosciutto

2-3 tablespoons Parmesan cheese

Olive oil

Preheat the oven to 400 degrees. On a pizza pan that has been oiled or sprayed with cooking spray, spread the pizza dough out to desired thickness. Cook in the oven, without the toppings, for 8 minutes {these directions are on the pizza dough packaging too}. Meanwhile, in a medium saucepan, heat 2 tablespoons olive oil over medium heat and add the sliced peppers, cooking under tender and brown, about 10 minutes. To assemble the pizza: place the sauce on the dough, followed by the shredded cheese, peppers and slices of prosciutto. Garnish with the basil and Parmesan cheese. Bake the pizza for 8-10 minutes, or until the crust is golden brown. Serve and enjoy!

Today I am sharing a pizza recipe I made for New Year’s Eve {hence why it’s just a little more unhealthy than the buffalo chickpea pizza I made last week 😉 }  This past weekend, I was watching one of my favorite shows on Food Network, “Beat Bobby Flay” and asked Richard what my signature dish would be if I was on the show. For those that don’t know, {“Beat Bobby Flay” has two contestants that go head-to-head to make the best dish and the winner gets the opportunity to face Bobby Flay making the contestants signature dish.} We agreed that it would definitely have to be a pizza! 

I am not a huge fan of prosciutto, but it’s one of Richard’s favorites so I decided to incorporate it into the pizza of the week. Actually, I cannot take complete credit for this recipe, it was Richard’s idea to combine the peppers and prosciutto {not surprising since those are two of his favorite foods!}. And I have to say, it turned out perfectly! Just a heads up, the Hungarian/banana peppers I used for this pizza were fresh, as opposed to canned, and they were SUPER hot. Our grocery store, Wegmans, has a huge section of peppers and I just grabbed one, without reading the description, to add to the pizza. The flavors were amazing, but a little spicy in case you like to stay away from the heat 😉 

Thanks for reading!

1 pizza dough {I have been using this lately}

5 tablespoons Frank’s RedHot Sauce

1 15.5 ounce can garbanzo beans {I used organic}, drained & rinsed

1 red pepper, chopped

1 small red onion, chopped

1 1/2 cups arugula

2 cups shredded mozzarella cheese

4 tablespoons Ranch dressing {I used low fat} 

Olive oil or cooking spray

Preheat the oven to 400 degrees. On a pizza pan that has been oiled or sprayed with cooking spray, spread the pizza dough out to desired thickness. Cook in the oven, without the toppings, for 8 minutes {these directions are on the pizza dough packaging too}. Meanwhile, in a small bowl, mix the garbanzo beans with about 2 tablespoons of the Frank’s RedHot Sauce, just enough to cover the beans. Remove the dough from the oven and spread about 3 or more tablespoons {depending on how much heat you want!} of the Frank’s RedHot Sauce over the pizza to create the “sauce.” Add the mozzarella cheese in an even layer, followed by the arugula. {The arugula will look overwhelming, but it shrinks in the oven!} Place the chopped red pepper and red onion on top of the arugula, followed by the chickpeas. Place the pizza back in the oven for 8-10 minutes, or until the crust is golden brown. Remove the pizza from the oven and starting in the center of the pizza, continue a circle of ranch dressing until reaching the outer layer, almost to the crust. Serve and enjoy!

January 2nd. The day most Americans begin their New Year’s resolutions, most of the time, having something to do with eating healthier or working out more. In honor of the conclusion of the holiday season, I am sharing a healthy version of one of my favorite foods. As you may recall, I hate chicken. But, there is something about buffalo chicken that I am absolutely in love with {maybe it’s the breading haha 😉 }.

One of our traditions in the McCarthy household is Pizza Friday. I’ve made some not so healthy {but ridiculously delicious} pizzas in the past, but this one is definitely not on that list! The best way to describe this pizza is a vegetarian version of a buffalo chicken salad. {Side note: you could also make this vegan if you omit the cheese!} The delicious flavors of the arugula and chickpeas combine with the classic buffalo sauce to create the most delicious, healthy version of a buffalo chicken pizza. Here are some other suggestions for changes to this recipe that would also be amazing: use blue cheese dressing instead of ranch, use spinach instead of arugula and add celery and/or carrots to your toppings! This pizza will be a new Pizza Friday favorite in our house! 

Thanks for stopping by and have a fabulous weekend!