3 Unique & Delicious Pizza Combos

Today I’m sharing the 3 unique & delicious pizza combos I created for my Oscar’s themed party, and each one is inspired by one of the Best Picture nominees. I would suggest making all three for a fun gourmet pizza spread for entertaining any time, or pick your favorite and make it for a family dinner.

As you know, pizza toppings are not an exact science, meaning I don’t provide exact measurements for things like onion, or sauce, etc. because I’m going to assume you know how to build a pizza the way you like it.  What I’ve done here is create some fantastic flavor combinations that are going to become part of my ongoing repertoire and I hope they do for you too.

Thanks to Stonefire for challenging me to think outside the pizza box and come up with some delicious recipes!

I used a different Stonefire authentic flatbread crust for each of the pizzas and I love that there are different shapes.  They make it easy to cut into small appetizer or party-size portions so guests can taste several flavors and not get too full.

As for the pizza recipes, I’m not sure I can pick a favorite.  I love the addition of something fresh on top, like the bbq beef and slaw, but I also loved the vegetarian option of the apple.  The combination of slightly sweet apple butter with the goat cheese and pecans is amazing.  And finally, the crab and Alfredo combination is a great unexpected topping with an air of elegance.

3 Delicious Pizza Combos:

The Big Apple Pizza

• 1 Stonefire Italian thin pizza crust
• Apple Butter
• 1 apple, very thinly sliced; do not peel {I used a McIntosh apple and it came out beautifully}
• Goat Cheese
• Pecans, chopped and lightly toasted
• 1/2 onion, caramelized
• fresh Arugula

Preheat oven to 450 degrees.

Top pizza crust with a layer of apple butter for your “sauce.”  Layer on sliced apple, and sprinkle with chopped pecans.

Add caramelized onion and small chunks of goat cheese.

Bake directly on oven rack for about 8 minutes or until everything is hot and/or melted.  Remove from oven and top with fresh Arugula.

Slice into appetizer size squares and serve.

NOTE:  To caramelize onions, slice the onion into thin strips and heat 1-2 Tablespoons of olive oil over medium high heat.  Add onions, a pinch of salt, and stir to coat with oil.  Let onions cook a few minutes and they will begin to stick to the bottom of the pan – this is good.  Continue to stir and cook until onions are soft, about 10 minutes.  Add 1-2 Tablespoons of balsamic vinegar to the pan and stir.  This will de-glaze the pan and lift the bits from the bottom adding flavor to the onions.  Turn heat off and let onions cool to touch.

BBQ Beef Pizza

• 1 Stonefire Italian Artisan pizza crust
• 1 pound lean beef {I used cubes cut for kabobs}
• 1 cup Honey Hickory Smoke BBQ sauce
• 1/2 Tablespoon Sriracha
• 1/2 teaspoon soy sauce
• 1/2 red onion, sliced into strips
• Shredded Cheddar cheese
• Prepared Slaw

Add beef to a small slow cooker. Combine BBQ sauce, Sriracha, and Soy Sauce and pour over meat.  Cook on low for about 3 hours or until meat is cooked through and tender.  Remove meat and shred with a fork.

Preheat oven to 400 degrees.

Top pizza crust with shredded meat and the sauce it cooked in.

Top with red onion and cheese, and bake directly on oven rack for 10-12 minutes.

Remove pizza and cut into squares.  Top each square with a dollop of slaw and serve.

NOTE:  I made a simple slaw using prepared slaw mix and a small amount of Lime Vinaigrette salad dressing.

Crab Alfredo Pizza

• 1 package Stonefire Original Naan {there are 2 flatbreads per package}
• 1 jar Light Alfredo Sauce {you only need about a cup of sauce}
• Garlic powder
• Fresh Crab Meat
• Boursin cheese
• Shredded Mozzarella cheese
• Red onion, diced

Preheat oven to 400 degrees.

Spread Alfredo sauce evenly over Naan and sprinkle lightly with garlic powder.

Top with crab meat and small chunks of Boursin cheese.

Sprinkle with onion and Mozzarella and bake directly on oven rack for about 5 minutes or until cheese is melted.

Remove pizzas, slice and serve.

NOTE:  I recommend using fresh crab claw meat from the seafood section {found in a plastic container} for this pizza.

Let me know which one you would like to try! Bon Appetit!

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