California Club Pizza

This was great fresh, but not so great warmed over.  I think when you’re using avocado, you really need to consume it when it’s fresh rather than when it’s been sitting in the air for a while.  It gets nasty!

1 tsp (5 mL) vegetable oil
1 pkg (13.8 oz/283 g) refrigerated pizza crust
2 cups (500 mL) diced or shredded cooked chicken
2 cups (500 mL) shredded cheddar
and Monterey Jack or marble cheese blend (8 oz/250 g)
2 plum tomatoes
¼ medium red onion
1 medium avocado
1 lemon
6 slices bacon, thinly sliced, cooked and drained (optional)

Preheat oven to 425°F (220°C). Lightly brush Large Bar Pan with oil. Unroll dough onto bottom of pan, gently stretching and pressing dough to cover bottom. Top crust with chicken and sprinkle with cheese.  Bake 16-18 minutes or until crust is golden brown; remove from oven.

Meanwhile, slice tomatoes in half lengthwise using Utility Knife; scrape out seeds and dice. Slice onion.  Cut avocado in half, avoiding pit; twist halves apart and remove pit. Dice avocado and place into Classic Batter Bowl. Add tomatoes and onion. Juice lemon to measure 2 tbsp (30 mL) juice; add to batter bowl and stir gently using Small Mix ‘N Scraper®.

Distribute tomato mixture evenly over pizza. Sprinkle with bacon, if desired. Cut pizza into squares with Pizza Cutter.

English Muffin Pizzas

I know I’ve made these before and I believe that I’ve posted about them here at Jayhawk Girl’s Kitchen before as well.  These were slightly different than what I posted about before.  These English muffins were the 100 calorie ones and I used all low-calorie ingredients.

English Muffin Pizzas


100 calorie English Muffin, split
Wedge of Laughing Cow Light Garlic & Herb Cheese
2 Tbsp. tomato sauce seasoned with Italian Seasonings
1 Tbsp. grated parmesan cheese


Preheat oven to 350 degrees.

Spread 1/2 of the Laughing Cow cheese on each side of the English Muffin.

Spread 1 Tbsp. of the tomato sauce on each half of the English Muffin on top of the cheese.

Sprinkle 1/2 Tbsp. of the parmesan cheese on each half of the English Muffin.

Bake on cookie sheet or pizza pan for approximately 15 minutes, or until done to your liking.

Bubble Up Vegetarian Pizza

This was just alright.  The vegetarian "meat" that I used would have been fine for some other dish, but for pizza, it had a very strange seasoning.  The "meat" comes pre-seasoned so it’s hard to fix the problem there.  I will probably try it again but this time, I might add the turkey pepperoni or some other toppings instead.


Fat-Free cooking spray
2 pouches (2 cups) Boca Meatless Ground Burger (equivalent to 1 lb ground beef or turkey)
1 medium onion, chopped (I just use a little grated onion)
16 oz tomato sauce
1/2 tsp dried basil
3 cloves of garlic, minced
1 tsp Italian seasoning
Your choice of 0 point veggies: mushrooms, peppers, etc.
15 oz refrigerated biscuits, quartered (2 cans of 7.5 oz — biscuits should be 50 calories each)
1.25 cup shredded Part-Skim Mozzarella

Optional Ingredients – These may add points!
Replace Boca with ground 1 lb beef or turkey (This will increase points to 6 points per serving)
Add turkey pepperoni


Pre-heat oven to 350 degrees. In skillet, stir together Boca Meatless Ground Burger, onion, tomato sauce, basil, garlic, and Italian seasoning. (If using ground beef or turkey, brown meat first, stirring to crumble, and then stir in other ingredients.)

Add veggies and optional turkey pepperoni. Add quartered biscuit dough; stir gently until biscuits are covered with sauce.

Spray a 9×13" casserole dish with cooking spray. Bake for 25 minutes. Sprinkle with cheese and bake an additional 10 minutes or until biscuits are done. Let stand 5 minutes before serving.

Mexican Pizza – 6 WW Points

Wow!  These tasted just like Taco Bell’s Mexican Pizzas.  I’m not a fan of how fat free cheese melts (or doesn’t melt in this case), but the reduced fat cheese is awesome.  All of the flavor (and melting ability) but fewer calories.  How can you go wrong? 

I have never been able to tell the difference between canned fat-free refried beans and canned regular refried beans, so this is a winning combination.  I did use ground beef, but you could just as easily swap that for bison or turkey or chicken and come up with fewer points.  We will definitely be eating this again!

Mexican Pizza
Makes 4 servings – 6 WW Points each

1 pound ground beef (you may substitute ground turkey if you like)
2 tablespoons taco seasoning
1/4 cup water
1 (7 ¾ oz) can Mexican style tomato sauce
1 (14.5 ounce) can fat-free refried beans
8 small corn tortillas
1 cup fat free shredded cheddar cheese
1 cup reduced fat shredded pepper jack cheese
2 tomatoes, seeded, diced
3 green onions, diced

Preheat oven to 450 degrees.  Bake tortillas for 8 minutes or until crispy.

Re-set oven to broiler to preheat.

In a skillet over medium heat, brown ground beef. Strain to remove any pan drippings. Return to pan and add taco seasoning and water. Reduce heat and simmer 10 minutes.

Meanwhile, heat your refried beans until they are warmed through. Also, in a separate pot heat your tomato sauce until it is warmed through.

Once the meat is brown, the beans and tomato sauce are warmed and the tortillas are fried, you can start assembling your pizzas. Starting with one crispy tortilla, layer refried beans and seasoned ground beef, then place another crispy tortilla on top. Next, spoon about 2 tablespoons of the Mexican tomato sauce on top, spreading it around with the back of your spoon. Sprinkle with cheddar and jack cheeses, diced tomatoes and green onions. Repeat until you’ve made four pizzas.  Lay assembled pizzas on a cookie sheet, depending on the size of your cookie sheet you may need to do these in batches. Cook the pizzas under the broiler until the cheese melts, about 2 minutes.

NYC Trip Review #11 – Famous Original Ray’s Pizza

Our last stop in NYC before grabbing our luggage and heading for Laguardia was Famous Original Ray’s Pizzeria on Lexington Avenue.  We had visited here on our first day in the city too, but wanted to grab another slice before heading home.  On the first trip, we both had the sausage and pepperoni slice, but this time, I tried the Ziti and Meat Sauce slice and Josh went with the Sausage and Pepperoni again.  I have to say, I prefer the sausage and pepperoni.  The ziti pizza is kind of a novelty and I’m sure some people would love it, but it was just too much starch for me.  I LOVE thin cruse pizza and this one just over-did the bread for me.  It was still good, but definitely filled me up faster than I would have liked. 

NYC Trip Review #7 – Patricia’s Pizza & Pasta in the Bronx

Our last stop on Scott’s Pizza Tour was Patricia’s Pizza & Pasta in the Bronx.  It was quite a drive to get there, but we were greeted with pizza delivered right to the bus.  At Patricia’s they have both a brick oven and a gas oven and we were able to try half of a slice of each kind of pizza.  Both were good, but I still prefer Luzzo’s and Lombardi’s over the others.  It was awesome to be able to travel to a location outside of Manhattan for our last stop.  I know we wouldn’t have made it off of Manhattan if it hadn’t been for the Pizza Tour. 

Thanks so much Scott for an awesome tour and amazing pizza.  You’ve got a good thing going here and I hope you have continued success!!!

NYC Trip Review #6 – Patsy’s Pizzeria

Patsy’s Pizzeria was the next stop on Scott’s Pizza Tour.  Patsy’s is known for being one of Frank Sinatra’s favorite hangouts during his time in New York. 

While this stop wasn’t a favorite for Josh or I, the pizza was very good and we didn’t have any complaints.  We just felt that some of the other stops on the tour were better.  Patsy’s has a devout following though and there are many people who would argue that Patsy’s is the best in New York City, hands down.

NYC Trip Review #5 – Luzzo’s Pizzeria

The second stop on Scott’s Pizza Tour is one that will live in my heart (and stomach) forever.  Luzzo’s Ristorante Italiano is hands down, the best pizza I’ve ever had (and I’ve had a lot of pizza).  The owner, Michele is from Naples, as is a large number of his staff, so they know what pizza is supposed to taste like.  They use real buffalo mozzarella (for those of you who don’t know, this cheese actually comes from Asian water buffalo milk – believe it or not) which has a higher butter-fat content than cow’s milk mozzarella and it really makes the pizza light and buttery.  One of the words used to describe this pizza was "creamy" and it was definitely that.

Luzzo’s is in a building that used to be a bakery and has a brick oven fired by wood.  The whole pizzeria has a faint smell of campfire, but the pizza is other-worldly. 
Josh and I actually ended up heading back to Luzzo’s right after we finished the Pizza Tour to order a small pizza.  It was equally amazing the second time around.  Although Luzzo’s has only been around for 5 years, Michele and his pizzaiolos have perfected the art of pizza in a town known for it’s pizza.

NYC Trip Review #4 – Lombardi’s Pizza

Ah, Lombardi’s Pizza. . . the first stop on the most incredible tour in all of New York City – Scott’s Pizza Tour.  For those of you who are not familiar with Lombardi’s, let me fill you in on a little bit of American pizza history.  Lombardi’s was opened in 1905 by Gennaro Lombardi and was officially the first American pizzeria.  He first opened the original location as a grocery store in 1897 after landing in America in 1895.  Genarro began selling traditional Neapolitan pizzas from the grocery store and when the pizza sales out-sold the grocery sales, he decided to focus his business completely on the pizza.  Over 100 years later, Lombardi’s is still going strong in it’s new location, just a few blocks from the original (they had to move because the #6 subway line ran right under the original location and the subway vibrations were loosening the bricks in the coal-fired brick oven).  They moved the original brick oven to the new location, so the pizzas people are getting at Lombardi’s today are the same pizzas that Genarro Lombardi was serving in 1905.      
Lombardi’s pizza was spectacular.  You definitely can’t get this kind of pizza here in Kansas. . . at least not that I have been able to find.  If we could, I would be in big trouble.  The crust was perfectly done and it had just the right amount of cows-milk mozzarella and fresh basil on top.  To die for!
Now, for Scott’s Pizza Tour.  Scott is a self-proclaimed pizza expert and has spent the last 11 months guiding pizza lovers through America’s pizza birthplace.  Scott is very knowledgeable and keeps people entertained for the entire tour.  The tour that Josh and I took included a big yellow school bus dubbed "The Pizza Bus" that took us all over Manhattan and then to the Bronx for pizza tasting at 4 different pizzerias.  Posts on the other pizzerias that we visited will be appearing in the next few days.  Josh and I would absolutely recommend Scott’s Pizza Tour, whether you do the walking tour around Little Italy or you do the pizza bus tour all over the city.  It was the best 4.5 hours that we spent in New York and who doesn’t love pizza?

Pepperoni Pizza Pouches

Yummy. . . but then again, I’m a big fan of bread.  I think this was pretty dough heavy and Josh thought it really needed some more filling.  I adapted the recipe directions to make semi-calzones instead of square pouches, but the ingredients were all the same except that I used turkey pepperoni (which tastes exactly like regular pepperoni, without all the grease).  I enjoyed my leftovers for lunch the following day and would make them again with some more filling included.

10 oz frozen pizza crust dough, at room temperature
4 tbsp canned tomato sauce
1/4 cup(s) part-skim mozzarella cheese, shredded
1 oz pepperoni, in 8 slices

Preheat the oven to 425°F; spray a nonstick baking sheet with nonstick cooking spray.

On a lightly floured work surface, unroll the dough. With your hands, press it into a square; cut into 4 squares. Place dough on the baking sheet. Spread dough with the tomato sauce and sprinkle with the cheese. With the dough on the diagonal, fold in the corners as bi-fold rolls, pressing the corners gently to seal; leave some of the pasta sauce exposed. Place a pepperoni slice on the exposed pasta sauce.

Bake until the cheese melts and the crust is golden brown, 10-15 minutes.