a little of each

A family's cookbook

Cindy’s Chicken Salad Pizza April 8, 2013

Filed under: Main Dishes — alittlemoreofeach @ 8:07 pm
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1 sheet of frozen puff pastry

¼ cup sun-dried tomatoes, finely snipped

2 cups torn mixed greens

1 ½ cups cooked chicken breast, chopped into bite-size pieces

½ cup pitted ripe olives (optional)

1/3 cup soft-style cream cheese with chive and onion

2 tsp Dijon mustard

4 tsp milk

1 ½ cups shredded provolone or mozzarella cheese

1 medium avocado, sliced into thin wedges

tomato wedges

fresh sage (optional)



Thaw pastry. Place on a large baking sheet. Prick entire surface with fork. Bake at 375 degrees for 12 to 15 minutes or until golden. Rehydrate sun-dried tomatoes with boiling water. Let stand two minutes and drain well. Place sun-dried tomatoes in a mixing bowl and combine with chicken, greens and olives. Toss lightly. In a small mixing bowl, stir cream cheese and mustard. Add milk and combine well. Drizzle over chicken mixture and toss lightly. Sprinkle one cup of shredded cheese over baked pastry. Bake at 375 degrees for two to three minutes, or until cheese melts. Spoon chicken mixture evenly over cheese pastry. Arrange avocado slices on top of chicken mixture. Sprinkle remaining ½ cup cheese on top. Bake for two minutes or until cheese just begins to melt. Cut into squares and serve on salad plates garnished with tomato wedges and fresh sage.


Summer Squash Pizza December 20, 2012

Filed under: Main Dishes — alittlemoreofeach @ 8:43 pm
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  • 1 teaspoon olive oil
  • 1 teaspoon balsamic vinegar
  • 1/8 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper
  • 1 medium zucchini, cut lengthwise into (1/4-inch-thick) slices
  • 1 medium yellow squash, cut lengthwise into (1/4-inch-thick) slices
  • Cooking spray
  • 1 (12-inch) packaged pizza crust
  • 2 plum tomatoes, cut into (1/8-inch-thick) slices
  • 1/4 cup (1 ounce) finely grated pecorino Romano cheese
  • 2 tablespoons thinly sliced fresh basil
  • 1/2 teaspoon finely chopped fresh oregano


Prepare grill.

Combine oil, vinegar, salt, pepper, zucchini slices, and yellow squash slices in a large bowl, tossing gently to coat. Place squash mixture on grill rack coated with cooking spray; grill 2 minutes on each side or until tender.

Reduce grill temperature to medium.

Lightly coat pizza crust with cooking spray; grill 1 minute on each side or until lightly toasted. Arrange zucchini and squash over crust. Arrange tomatoes over squash; sprinkle with pecorino Romano cheese. Grill 5 minutes or until thoroughly heated. Remove from grill; sprinkle with basil and oregano.

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Steak and Blue Cheese Pizza

Filed under: Main Dishes — alittlemoreofeach @ 8:38 pm
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Ingredients (serves 6)

  • Cooking spray
  • 2 cups vertically sliced onion
  • 1 (8-ounce) package presliced mushrooms
  • 3/4 teaspoon salt, divided
  • 1 (8-ounce) boneless sirloin steak, trimmed
  • 1/4 teaspoon coarsely ground black pepper
  • 3 (7-inch) refrigerated individual pizza crusts
  • 2 tablespoons low-fat mayonnaise
  • 1 1/2 teaspoons prepared horseradish
  • 1/3 cup (about 1 1/2 ounces) crumbled blue cheese


Preheat oven to 450°.

Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add onion and mushrooms; cover and cook 3 minutes. Uncover and cook 5 minutes, stirring occasionally. Stir in 1/4 teaspoon salt; remove onion mixture from pan.

Sprinkle steak with 1/2 teaspoon salt and pepper. Add steak to pan; cook over medium-high heat 3 minutes on each side or until desired degree of doneness. Let stand 5 minutes; cut steak diagonally across grain into thin slices.

Place crusts on a baking sheet. Bake at 450° for 3 minutes. Remove crusts from oven.

Combine mayonnaise and horseradish; spread each crust with about 2 teaspoons mayonnaise mixture. Arrange onion mixture evenly over crusts; bake at 450° for 2 minutes. Divide steak and cheese evenly among pizzas; bake an additional 2 minutes or until cheese melts. Cut each pizza in half.

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