I Give You My Heart Pizza #NationalPizzaDay

Surprise your family on Valentine's Day with this fun and delicious heart shaped pizza.

We are celebrating National Pizza Day with the Festive Foodies.........

Deep Dish Pizza Casserole #NationalPizzaMonth

This delicious, hearty and filling deep dish pizza is baked up in a casserole.  It is sure to make the whole family happy.

Welcome to National Pizza Month..........

Spooky Pizza Bites #SundaySupper

Our theme for this week's Sunday Supper is Halloween Finger Food.  For me, Halloween is all about the little ghouls, ghosts and goblins, so I decided to have my grand-daughter help me to make some Hauntingly Good Pizza Bites.

We started with refrigerated pizza dough rolled thin and cut out spooky shapes using our Halloween Cookie Cutters.  We made ghosts and bats.  I don't know what happened to my pumpkin cookie cutter.

I added the sauce and the Angel Face added the pepperoni.  Two pieces for her, one piece for the ghost, until the ghosts were covered.  My girl is a salami nut!!

Sprinkled on the cheese, popped them into the oven and in 10 minutes we were enjoying our Spooky Pizza Bites for lunch.

Spooky Pizza Bites

1 pkg refrigerated pizza dough

1 jar prepared pizza sauce

1 pkg. pepperoni slices, slivered

Shredded Mozzarella cheese

Roll out the pizza dough into a thin rectangle.  Using Halloween cookie cutters cut the dough into shapes and transfer onto a baking sheet lined with a silicone mat.  Spread the sauce over the shapes leaving a slight border along the edges.  Place desired amount of pepperoni on top of the sauce and sprinkle generously with the cheese.

Bake in a preheated 450* oven until cheese is bubbly and crust is golden brown, 8-10 minutes. Print Recipe

Halloween Finger Foods #SundaySupper

Spooky Snacks and Starters

• Cheesy Ghost Chains by Cindy’s Recipes and Writings
• Cobweb Eggs by Culinary Adventures with Camilla
• Ghouly Pumpkin Butter Biscuits by Our Good Life
• Pumpkin Energy Bites by Caroline’s Cooking
• Spooky Pizza Bites by A Day in the Life on the Farm
• Sincere Pumpkin Patch Spicy Cheese Ball by Food Lust People Love
• Spooky Snack Mix by Pies and Plots
• Vampire Blood Soup with Monster Grilled Cheese Sandwiches by My Imperfect Kitchen
• Zombie Fingers (Bacon Wrapped Dates) by A Kitchen Hoor’s Adventures

Tasty Trick-or-Treats

• Bloody Eyeball Brownies by Hezzi-D’s Books and Cooks
• Candy Corn Cookies by The Freshman Cook
• Chocolate Caramel Pretzel Bites by Hardly A Goddess
• Halloween Chocolate Bark by Life Tastes Good
• Homemade Almond Joy Candy Bars by Bites of Wellness
• Matcha Monster Rice Krispies by NinjaBaker.com
• Mini Frankenstein Cheesecakes by Sunday Supper Movement
• Warm Caramel Apple Dip by Palatable Pastime
• Witches Fingers Cookies by That Skinny Chick Can Bake

Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Shrimp Prosciutto and Mushroom Pizza for #NationalPizzaMonth #MadeinFrance

October is a great month!  The weather cools.  The foliage turns into a kaleidoscope of colors.  The houses get all decked out for All Hallow's Eve. The kids are all running around giddy excited.  There is candy and chocolate and goodies galore.

And then to make this month even more fantabulous......It is National Pizza Month!!  Those who know me, know that there is no food that I love more than Pizza.  It beats out chocolate and cookies. It beats out pasta and potatoes.  It beats out steak and lobster.  Not that I don't  love all those foods too but.....C'mon....it's PIZZA!!

Our friend, Colleen of The Redhead Baker feels that same as I about pizza so she decided to throw a party and invite all of us like-minded bloggers to bring a pizza to the bash.  

I made up a batch of homemade pizza dough.  This recipe makes enough for 2 pizzas if you are serving a family.  I used half for our pizza, since it is just me and Frank, and put the other half into the refrigerator to turn into garlic knots to serve with dinner another night.

I sauteed up some mushrooms and onions to add to the pizza.  I like precooking my mushrooms and onions first.  I think the flavor is better.  I'm not a huge raw mushroom and onion person and it doesn't have quite enough time to get cooked to my liking in the 10 minute baking time.

I always try to add some greens to my pizza.  It is a great way to sneak in some extra nutrition and it helps to alleviate some of the guilt of this guilty pleasure of mine.  I had some baby kale in the refrigerator but any tender greens will work.  If you have adult greens, sauté them up first with the mushrooms and onions.

Then I sprinkled on the Mozzarella and Parmesan cheeses, layered several slice of prosciutto on top and covered the entire pizza with 12 large shrimp before popping it into a hot oven. 

While the pizza baked I went into the wine fridge and pulled out this bottle Touraine Sauvignon Blanc from Paul Buisse.  This wine was provided to me from Whole Foods as part of their #MadeinFrance event.  You can learn more about this event in this post or by searching #MadeinFrance on any social media platform.  

While this wine was provided as a sample all opinions in this blog are strictly my own.  This wine is clear, bright and crisp.  Coming from the Loire Valley it pairs well with fresh water fish but I thought it could stand up well to the shrimp and prosciutto on this pizza.  I was right and I was happy that I made this choice.

My pizza didn't want to come off the peel very easily.  Make sure you put down a nice layer of cornmeal on the peel under the pizza dough before you add the toppings. I use a pizza stone and wooden peel when I make pizza.  If you don't have or don't use a pizza stone you can just form this pizza right onto a baking sheet.

As you can see, my pizza is a little misshapen but it tasted absolutely marvelous.  I added additional mushrooms and onions to the top of this pizza when I decided to only make one pie instead of two.

The buttery flavor of the Sauvignon was perfect with the shrimp.  The crispness of the wine helped cut the richness of the cheese and prosciutto.  It was a wonderful dinner.

I can't wait to see what all the others are sharing with us today.  I am excited to have new pizzas to try each month.  You will find links to the recipes right underneath mine.  Pizza anyone??

Shrimp Prosciutto and Mushroom Pizza

1 recipe pizza dough, homemade, store bought or your favorite recipe

1/4 c. pizza sauce, or to taste

5 oz. sliced mushrooms

1/2 small onion, sliced

2 t. olive oil

salt and pepper to taste

2 handfuls of baby kale

1 c. shredded mozzarella cheese

1/4 c. shredded parmesan cheese

4 slices prosciutto

12 large raw shrimp, peeled and deveined

Heat the olive oil in a skillet. Add the mushrooms and onions. Season with salt and pepper and sauté until softened, about 5 minutes.  Remove from heat and set aside.

Roll your dough into a round or square to your desired thickness.  Spread the pizza sauce over the dough, leaving a 1" border.  Sprinkle the mushrooms and onions over the sauce and top with the kale, covering the mushrooms and onions.

Sprinkle the cheese over all and then add a layer of the prosciutto topped with the shrimp.  Bake in a preheated 500* oven for about 10 minutes, until shrimp is pink, cheese is bubbly and crust is golden brown.  Print Recipe

More recipes to celebrate #National Pizza Day

• Buffalo Chicken Naan Bread Pizza by The Freshman Cook 
• Italian Beef Pizza by Cooking With Carlee 
• Margherita Pizza by Making Miracles 
• Mediterranean Flatbread Pizza by Everyday Eileen 
• Pizza with shaved brussels sprouts and bacon by Simple and Savory
• Potato and Leek Pizza by Karen's Kitchen Stories 
• Shrimp Prosciutto and Mushroom Pizza by A Day in the Life on the Farm 
• Spinach, Pancetta and Fontina Pizza by The Redhead Baker 
• Stovetop Skillet Pizzas by Culinary Adventures with Camilla 
• White Pizza Mini Tarts by Take Two Tapas
• World Series Tortilla Pizza by Amy's Cooking Adventures

We are celebrating National Pizza Day over at #SundaySupper

Did you know that November 12th is National Pizza Day?  Neither did I until the wonderful folks over at Sunday Supper told me and suggested that we all post pizza recipes so that our readers are well prepared to celebrate when it arrives.  They are thoughtful like that.

This event is being hosted by Colleen of The Red Headed Baker.  Colleen has tons of great recipes on her blog.  So when you are done eating your pizza, find your most comfortable chair, put your feet up and head over to relax and peruse her recipe list.

The recipe that I am sharing today is perfect for those Sundays when you have been busy working outside, raking up all those leaves that we are so excited about right now but will be cursing come November.

It is quick and easy to prepare and very satisfying after a hard day's work.  I used leftover chicken but you could also buy a rotisserie chicken for this and still have enough for another meal or two, depending on how many you are feeding.  I was only feeding two of us. Luckily this recipe can be doubled, tripled or quadrupled.  

To make it even easier and to save even more time I used pre-sliced mushrooms, bottled pesto, refrigerated pizza dough and jarred marinara.  It was stuffed and ready to go in the oven in less than 10 minutes and on the table, ready to eat, in half an hour.

Chicken Pesto Calzone

1 can refrigerated pizza dough or 1 recipe homemade

2 t. olive oil

1/2 small onion, diced

4 oz. sliced mushrooms

2 handfuls baby spinach leaves

1 c. shredded cooked chicken

2 T. pesto, store bought or homemade 

3 oz. fresh mozzarella cheese

2 T. shredded parmesan cheese

1 c. marinara or pizza sauce, store bought or homemade

In a large skillet, heat the oil over med high heat.  Add the onions and mushrooms, season with salt and pepper and cook, stirring until tender.  Add the spinach and cook until wilted.  Remove from heat.  Add the chicken and pesto to the mushroom mixture and stir to combine.

Roll out dough and cut in half.  Place both halves onto a baking sheet.  Place half of the chicken mixture in the center of each dough half.  Top with the Mozzarella and Parmesan cheeses.  Fold the dough over the filling and crimp edges, making a half moon.

Place into a preheated 400* oven for 15-20 minutes, until crust is golden brown.  Serve with a side of Marinara or Pizza Sauce.  Print Recipe

More great inspiration for National Pizza Day

Appetizers

• Cauliflower Crust Pizza by Monica's Table
• Cool Veggie and Ranch Pizza Appetizer by Positively Stacey
• Pepperoni Cheese Pizza Sliders by Family Around the Table
• Pizza Beef Wontons by Asian in America
• Pizza Potato Skins by Casa de Crews

Breakfast

• Cinnamon Roll Pizza by Recipes Food and Cooking

Condiments

• Home Canned Pizza Sauce by What Smells So Good?

Desserts

• Caramel Apple Dessert Pizza by The Foodie Affair
• Cheesecake Pizza by The Redhead Baker
• Coconut Macaroon Pizza by Pies and Plots
• Fresh Fruit Pizza by That Skinny Chick Can Bake

Mains

• Bacon Jam, Pear and Butternut Squash Pizza by Caroline's Cooking
• Bagel Pizzas by And She Cooks
• BBQ Bacon Mango Pizza by Fantastical Sharing of Recipes
• Candy Corn Pizza by Palatable Pastime
• Chicago Deep Dish Pizza by Bottom Left of the Mitten
• Chicken Pesto Calzone by A Day in the Life on the Farm
• Chicken Pot Pie French Bread Pizza by A Kitchen Hoor's Adventures
• Chicken Vegetable Pizza (Low-Carb) by My Life Cookbook
• Copycat UNO's Pizza by Sew You Think You Can Cook
• Deep Dish Fondue Pizza by Momma's Meals
• Deluxe Imo’s Pizza Lasagna Rolls by Crazed Mom
• Easy French Bread Pizza by Confessions of a Cooking Diva
• Everything Pizza Tartin by Sunday Supper Movement
• Fall Veggie Pizza by The Culinary Compass
• Gluten Free Curried Pumpkin Chicken Pizza by Gluten Free Crumbley
• Grilled Pepperoni and Sausage Pizza Wraps by Food Lust People Love
• Hawaiian Pizza Salad by Cricket's Confections
• Homemade Pan Pizza by Cosmopolitan Cornbread
• Lahmacun (Turkish Pizza) by Curious Cuisiniere
• Lunchtime Pizza Muffins by Jane's Adventures in Dinner
• Meatball Sub Pizza by Life Tastes Good
• Mexican Pizza by Moore or Less Cooking
• Mexican-Style Corn Tortilla Pizzas by Home Sweet Homestead
• Mom's Family Style Cavatini by Powered by BLING
• Onion Tart by Wholistic Woman
• Philly Cheesesteak Flatbread Pizza by Family Foodie
• Pizza Grilled Cheese by Eat, Drink and Be Tracy
• Pizza Pot Pies by Brunch-n-Bites
• Pizza Steak Hoagie by The Freshman Cook
• Pizza Toscana by Cooking with Carlee
• Roasted Garlic and Spinach Pizza with Balsamic Onions by Helpful Homemade
• Rustic Bacon & Citrus Pizza by Gourmet Everyday
• Sausage and Peppers Pizza by Cindy's Recipes and Writings
• Sausage Arugula Pizza by The Bitter Side of Sweet
• Shaved Brussels Sprouts and Bacon Grilled Pizza by Our Good Life
• Spinach and Feta Stuffed Pizza Bread by Mindy's Cooking Obsession
• Supreme Breakfast Pizza by The Crumby Cupcake
• Taco Dip Pizza by Hardly a Goddess
• Tandoori Chicken Pizza with Fresh Basil and Mozzarella by Sue's Nutrition Buzz
• The Mac Pizza by Seduction in the Kitchen
• Vegan Margherita Pizza by Simple and Savory

Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.