Easy Pizza Recipes | The Daily Dish

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Easy Pizza Recipes

Leftover Turkey Pizza

No Comments | Written on November 29, 2014 at 5:00 am , by

Right now we are all loving the leftovers from Thanksgiving dinner, but it might be time to infuse some new flavors into the mix.  This Mediterranean-style pizza uses your leftover turkey in a whole new way!

Keep reading for the recipe…

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Caramelized Onion and Olive Pizza

No Comments | Written on September 23, 2014 at 5:00 am , by

This easy pizza recipe is an elegant appetizer course for serving a crowd.  It can also be a beautiful light lunch when served with a green salad!

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Top 10 Italian Meals to Make Tonight!

No Comments | Written on May 23, 2014 at 5:00 am , by

We are all looking for new inspirations at mealtime, and Italian for dinner is always a hit!  Today we have assembled 10 of our favorite Italian dishes that you can make for dinner tonight.

Which one will you try first? 

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Easy BBQ Turkey Pizza

No Comments | Written on November 30, 2013 at 5:00 am , by

Looking for a new way to re-purpose your leftover Thanksgiving turkey?  This easy 5-ingredient recipe can me made in about 15 minutes!

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New York Style White Pizza

1 Comment | Written on October 26, 2013 at 5:00 am , by

You can enjoy a New York Style ‘White Pizza’ without a trip to the Big Apple.  No tomato sauce here – this pizza is made for cheese lovers!

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Best Pizza Ever – Mediterranean Summertime Pizza

No Comments | Written on August 1, 2013 at 5:00 am , by

Who needs to order out when we have assembled some of the Best Pizza Recipes Ever!  From the traditional to the unique, there’s a little something for everybody.

The judges poured through the contest entries and one recipe came out on top.  Congratulations to “ekroby” for her “Not the Usual Thin Crust Pizza!”

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Gluten-Free Low-Carb Pizzas

6 Comments | Written on January 2, 2013 at 5:00 am , by

By now I am sure we have all recovered from New Year’s merriment and are ready to take on 2013!   If you resolved to eat healthier this year, but don’t want to give up some of your favorite comfort foods, this recipe is for you.  It tastes like an indulgence, but is a guilt-free choice.  Plus, it just happens to be vegetarian, gluten-free, and low-carb!

 Keep reading for a healthy way to enjoy pizza in the New Year!  

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Asparagus, Artichoke and Red Pepper Pizza

No Comments | Written on December 26, 2012 at 5:00 am , by

After all the hustle and bustle of Christmas, I am ready for easy family meals the rest of this week.  In fact, this award-winning pizza recipe from the 2012 Pillsbury Bake-Off is also a great appetizer option for serving guests as we approach New Year’s Eve!

Terri Sherman of Palos Heights, Ill., won $5,000 and $3,000 in GE kitchen appliances at the Bake-Off this year for her “Asparagus, Artichoke and Red Pepper Pizza.  The dish is packed with veggies and has a wonderfully crispy crust that I love.

If you think you have what it takes to create a stellar recipe like this one, the rules and requirements for the “All New Pillsbury Bake-Off” will be announced on January 3rd.  Stay tuned to learn how you can win $1,000,000!

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Tune in to “The Talk” today!

4 Comments | Written on November 4, 2011 at 5:00 am , by

Exciting news!  Today I am going to be on “The Talk” demonstrating quick, easy and delicious meals from Pillsbury.  Check your local listings, set your DVR’s or tune in today!

We actually taped the segment yesterday, so today I get to watch the show from my couch!  It was so much fun working with the ladies of The Talk, especially Aisha Tyler and Sharon Osbourne, my partners in the studio kitchen.

Together we made three easy and delicious recipes using Pillsbury refrigerated dough products.  These are great ingredients to keep on hand when you need to whip up a family-friendly meal fast.  They are all 5-ingredients or less and can be prepared in under 30 minutes!  Take a look at the complete recipes below and tune into the show today!

GRANDS!  MINI PIZZA  (click here to view and print recipe) 

1 can (16.3 oz) Pillsbury Grands! refrigerated biscuits

1 cup pizza sauce

2 cups shredded mozzarella cheese (8 oz)

½ package (3.5-oz size) sliced pepperoni

1.   Heat oven to 375°F. Press each biscuit into 6-inch round. Place on 2 large or 3 small greased cookie sheets.

2.   Top each biscuit with pizza sauce, cheese and pepperoni.

3.   Bake 10 to 15 minutes or until bottoms are deep golden brown and cheese is bubbly.

For more information on this recipe, visit Pillsbury.com!

PULLED CHICKEN CRESCENTS  (click here to view and print recipe)

1  can (8 oz) Pillsbury refrigerated crescent dinner rolls

1  cup shredded cooked chicken

¼  cup barbecue sauce

1/3  cup shredded Cheddar cheese

1  egg, beaten

Separate dough into 8 triangles.

In bowl, mix chicken and barbecue sauce. Spoon chicken mixture onto short end of each triangle; sprinkle each with 1 teaspoon of the cheese. Roll up loosely as directed on can. Place on ungreased cookie sheet. Brush with egg; sprinkle with remaining cheese.

Bake at 375°F 12 to 15 minutes.

For more information on this recipe, visit Pillsbury.com!

GRANDWICH BREAKFAST SANDWICHES  (click here to view and print recipe) 

1  can (16.3 oz) Pillsbury Grands! refrigerated biscuits

8  slices packaged precooked bacon, cut in half crosswise

6  eggs, scrambled

8  slices (3/4 oz each) American cheese

1.  Bake biscuits as directed on can.

2.   Meanwhile, microwave bacon as directed on package.

3.   Split warm biscuits; top bottom half of each with scrambled eggs, bacon and cheese. Cover with top halves of biscuits.

For more information on this recipe, visit Pillsbury.com! 


One Pumpkin, Two Great Recipes!

4 Comments | Written on October 14, 2011 at 5:00 am , by

Did you see the “How to Make Pumpkin Puree” article yesterday?  Today, I am going to show you how to make two delicious dishes from your homemade fresh pumpkin puree.  With one pumpkin, you can create an entire family meal!  It is cost effective and delicious.

Yesterday I demonstrated How to Make Pumpkin Puree on DaytimeTV and tomorrow I will be talking about these recipes on the radio!  Check out http://letsdineoutshow.com/ and you can listen in to a live stream from your computer.  It will air Saturday 10/15 at 4 PM on 590 KTIE in San Bernardino, CA.

For dinner whip up this unique and easy Pumpkin Chorizo Pizza.  If you are a fan of pepperoni pizza, give this version a try.  You won’t believe the flavorful pumpkin sauce instead of the traditional tomato-based pizza sauce!

Pumpkin-Chorizo Pizza  (click here to view and print recipe)

2 Tablespoons olive oil, divided

12 ounce purchased pizza crust

1/4 cup finely chopped shallots

1 clove garlic, minced

1/4 teaspoon dried red pepper flakes

1 cup fresh pumpkin puree

1/4 teaspoon smoked paprika

1/8 teaspoon salt

1 cup cubed fontina cheese

1/4 pound thinly sliced Spanish chorizo

1 Tablespoon chopped fresh sage leaves


Additional olive oil and chopped sage for garnish (optional)

Heat oven to 425 degrees.  Brush 1 tablespoon olive oil over crust; set aside.  Heat remaining tablespoon olive oil in a skillet over medium heat.  Add shallots, garlic, and pepper flakes to hot pan.  Sauté for 1 minute, stirring constantly.  Stir in pumpkin puree, smoked paprika, and salt.

Cook, stirring, until sauce is thickened and hot.  Spread sauce evenly over pizza crust; scatter with cubed fontina. Arrange sliced chorizo evenly over top and sprinkle with chopped sage.

Place pizza on a cookie sheet or directly on oven rack, if preferred.  Bake for 12 minutes or until crust is golden and cheese is melted.  If desired, drizzle a little olive oil over pizza and sprinkle with additional chopped sage.

Traditional Italian cannoli is given a seasonal twist in this recipe.  Pumpkin puree is incorporated in the filling and pumpkin seeds garnish the ends. 

Pumpkin Cannoli  (click here to view and print recipe) 

8 ounce container mascarpone cheese

3/4 cup fresh pumpkin puree

3/4 cup powdered sugar

1/4 cup whole milk ricotta cheese

1 teaspoon pumpkin pie spice

1/2 cup chopped pumpkin seeds (pepitas), divided

2 Tablespoons mini chocolate chips

1/2 cup heavy whipping cream

12 purchased cannoli shells (two 4-ounce boxes)

Additional powdered sugar for dusting


In a large mixing bowl, stir together mascarpone cheese, pumpkin puree, powdered sugar, ricotta, and pumpkin pie spice until blended.

Fold in 1/4 cup of the pumpkin seeds and the mini chocolate chips; set aside.  In a chilled mixing bowl, whip cream until stiff peaks form.  Fold into pumpkin mixture.

Cover and chill for 1 to 2 hours.  Right before serving, pipe pumpkin filling into cannoli shells, going all the way to the ends.  Sprinkle the ends with remaining 1/4 cup chopped pumpkin seeds.  Sprinkle shell with powdered sugar and serve.