BBQ sauce, Buffalo sauce, Sausage, Bacon, Vegetables, cookies and far too much cheese consumed my day on Monday. All for a worthy cause will I lay myself down to the cheese gods.
We hosted our church board for a Christmas Party on Monday evening, a very worthy cause. Our board works really hard throughout the year, volunteering their own time and energies to the benefit of the church. They are a prayerful, hardworking group of people. Truly selfless. We want to be able to give back to them in some way and let them know how how much we, as a parsonage family, appreciate them. During the last meeting of the year…Christmas time…we’ve begun hosting them here at The Parsonage for just that….a thank you from us to them.
I decided a few months ago to have a fancied up pizza party and spent, well, a decent, perhaps too much, amount of time on Pinterest looking at pizza options. Not meaning searching my options for ordering pizza from a lovely establishment (we have a zillion to choose from in our area). I’m talking about spending time looking at options for homemade, fancied up, stick to your ribs pizza made from awesome ingredients and getting my creative juices flowing.
My goodness..the options are endless! But a good pizza is worth making and spending time on so I was happy to oblige.
For the pizza crust you can make your own, use store bought, or use the packages where you just add water (they are quite good). Remember those Bobolli pizza crusts? They were good. Since we use Gluten Free Pizza dough for our family I buy Bob’s Red Mill and follow the recipe on the package. In my opinion it’s the best out there. For this party I used the small packages where you just add water for the crust. I didn’t have time to make my own dough. Here’s a note about making pizza.…go all out and put the ingredients right to the edge of the crust. No sense in wasting space and then you get more yumminess. After considering all of the options I settled on the following not-exactly-calorie-or-fat-free pizza flavors:
Buffalo Chicken (because, hello…): Cook chicken in buffalo sauce, shred and let simmer for at least an hour if not all day in buffalo sauce. On an unbaked crust replace tomato sauce with a layer of ranch dressing and spread to the edges with a knife or spoon. Next, spread shredded chicken evenly and top with too-much-to-be-reasonable shredded mozzarella cheese. *this was a double recipe crust baked on a large stone pizza pan.
BBQ Chicken and Bacon: Cook chicken in Italian dressing until no longer pink. Cut into small bite sized pieces. Meanwhile, cook bacon until very crisp and crumble. On an unbaked pizza crust use your fave BBQ sauce instead of tomato sauce. Spread a thin layer of sauce to the edges of crust. Add cooked chicken and crumbled bacon. Add some more BBQ sauce-just enough for a bit more flavor- and top with a whole lot of shredded mozzarella. *this was a single recipe crust baked on a regular sized stone pizza pan.
5 Cheese and Herb: On an unbaked pizza crust add a thin layer of tomato sauce and spread to the edges. Sprinkle dried basil and oregano (both came for our herb garden ) and sprinkle 5 Cheese shredded cheese over the top. *this was a double recipe crust baked in a rectangular stone bar pan.
Mozzarella, Tomato and Basil: On an unbaked pizza crust place sliced tomatoes (about 1/2 inch thick). Add fresh basil leaves. (you don’t need to cover the entire pizza). Top with sliced, fresh mozzarella rounds. *this was half of a double crust baked in a 9×13 cake pan on Gluten Free dough. The other half was Buffalo Chicken pizza.
Sausage, Sauteed Veggies and Balsamic: Using a double pizza crust spread the crust dough in a 9 x 13 cake pan. Set aside. In a frying pan cook plain sausage until no longer pink. Depending on what type of sausage used, crumble or cut it into very small bite sized pieces. Meanwhile, slice a large packaged of Portabella mushrooms, one large whole onion, 1 large green pepper, 1 large red pepper and 4 cloves of crushed garlic. Place a scant amount of olive oil in the frying pan and saute veggies until soft,stirring often to ensure even cooking. When the veggies are cooked add the cooked sausage. Mix together. In your cake pan spread the sausage veggie mixture. Drizzle Balsamic Vinegar over the entire pizza. This one does not have cheese. *this was a double crust baked in a 9×13 cake pan.
Directions: Bake all pizzas on lowest rack in oven at 400 degrees F until cheese is beginning to brown. Pizza should be baked on the bottom rack so the crust cooks evenly without burning the cheese, but in this case I had to cook many at one time. If you need to do this simply cook two on the bottom rack and two on the top rack. After 10-15 minutes switch them and cook for another 10 minutes or until the cheese is beginning to brown.
Let pizzas stand for at least 5 minutes before cutting them with a pizza slicer.
For the sides, and some crunch to make up for the amount of cheese eaten on the pizzas, I made a platter of cut, raw vegetables, crackers, and sliced pepperoni. We also had a platter of olives, and a variety of marinated peppers. Garlic and plain cracker sticks and pickles were served on the side.
Drinks were mini cans of sodas (they’re almost too cute to drink) and dessert was (gluten free) homemade sugar cookies with Peppermint Lindt White Chocolates..to die for.
For favors each board member took a homemade ornament home with them.
And because I didn’t get pics BEFORE we dug in to the food..you get the oh-no-I-forgot-to-take-pictures-quick-grab-my-phone! half eaten versions of the food. My apologies.