Yeasted Sweet Cheese Strudel

Cream Cheese Almond BreadI always want to do something special for breakfasts on holiday mornings, and I’ve tried several different recipes, but this year, I was so happy with this strudel bread, I want to remember it for Easter next year. This recipe comes from Beth Hensperger’s Bread for All Seasons, a delightful book, and this bread/pastry was not terribly difficult, but unique and delicious (what I’m trying to say is that it’s actually my favorite thing to eat ever, and if I had no other considerations like health and weight, I would have it every morning). Anyway, for anyone else who’s a big fan of the cream cheese danish, here’s a great recipe for you to try! Note that the dough sits in the refrigerator overnight, so give yourself time in advance. I snapped the above picture, a couple of slices of the danish, which is all that remained in my house after breakfast from four loaves!

Yeasted Sweet Cheese Strudel or  Cream Cheese Braided Danish

2 1/2 t. active dry yeast
1/2 c. sugar
1/2 c. warm water
1/2 c. sour cream
6 T. unsalted butter, at room temperature, cut into pieces
2 eggs
Grated zest of 1 large lemon
1 1/2 t. salt
3 1/4 c. unbleached all-purpose flour (exact measure)

Sweet Cheese Filling
8 oz. fresh goat cheese (not Feta!), at room temperature
8 oz. cream cheese, at room temperature [this time, I actually just used 16 oz. of cream cheese instead of goat cheese, and it was still great]
2/3 c. sugar
1 egg
2 t. pure vanilla extract
Grated zest of 1 large lemon

Brandied Almond Crust
1 egg yolk
1 t. good-quality brandy [or almond extract]
2 T. light brown sugar
1/4 t. ground allspice
1/2 c. slivered or sliced almonds

1. In a small bowl, sprinkle the yeast and a pinch of the sugar over the warm water. Stir to dissolve. Let stand until foamy, about 10 minutes. Warm the sour cream on the stove top or in a microwave to about 105 degrees, then add the butter pieces. Stir to melt.

2. In a standing mixer (or equivalent), combine the remaining sugar, eggs, lemon zest, salt and 1 c. of flour. Add the warm sour cream and yeast mixtures. Beat until smooth, about 1 minute, switching to a wooden spoon as necessary if making by hand. Add the remaining flour, 1/2 c. at a time. The dough will be rather soft and have a silky, translucent quality. Scrape down the sides of the bowl with a spatula. Cover the bowl with 2 layers of greased plastic wrap and let rise in the fridge overnight.

3. The next day, make the sweet cheese filling. With an electric mixer, blend together the cheeses, sugar, egg, vanilla, and lemon zest until smooth and well combined. Cover and refrigerate until needed.

4. Using a large dough scraper, scrape the chilled batter onto a lightly floured work surface. Divide into 3 equal portions. Roll out each portion in to an 8-by-12-inch rectangle, dusting lightly with flour as necessary to prevent sticking. Spread each rectangle with one-third of the sweet cheese filling, leaving a 1/2-inch border around the edges. Starting from a long side, roll up jelly-roll fashion and pinch the seam together to seal. Pinch both ends to seal and tuck them under. Place on a greased or parchment-lined baking sheet, at least 3 inches apart. Using a serrated knife, score each finished cylinder in 5 places across the top, no more than 1/4 inch deep. Cover loosely with plastic wrap and let rise at room temperature until doubled in volume, 45 minutes to 1 hour. Twenty minutes before baking, preheat the oven to 350 degrees.

5. Bake in the center of the preheated oven 10 minutes. Meanwhile, prepare the brandied almond crust. In a small bowl, combine the egg yolk, brandy, brown sugar, and allspice and beat briskly with a whisk. Using a pastry brush, spread the crust mixture gently over the tops of the partially baked strudels. Immediately sprinkle each strudel with one-third of the almonds. Quickly return the pan to the oven and bake until the strudels are golden, sound hollow when tapped, and a cake tester inserted into the center comes out clean, another 15-20 minutes. Using a spatula, carefully transfer the strudels from the baking sheet to a rack to cool completely. Enjoy!

Homemade Naan Bread

Layers of NaanAgain, I was surprised how easy this recipe is. It takes a few hours to raise, but just stirs together and then there isn’t a second raising time, like most breads. Definitely makes a curry better! I got this recipe from the blog, everybodylikessandwiches. (and thanks to that blogger!) Note my alternate way to bake the breads–I really like the result

Naan Bread

(adapted from Mark Bittman’s How to Cook Everything)
2 t. instant yeast
2 T. milk
2 T. yogurt
1 T. sugar
3 c. all-purpose flour
1 c. whole wheat flour
1 egg
1 1/2 c. water
2 t. salt
canola oil, for the bowl
4 T. butter
1 clove garlic, minced
2 T. sesame seeds (black or white)

Stir together the yeast, milk, yogurt and sugar and set aside. In another large bowl, combine the flours, egg, and salt together, mixing well with a wooden spoon. Stir in the yeast mixture until combined and start adding in the water a little at a time until the dough forms into a slightly sticky ball.

Knead the dough for a few seconds right in the bowl until the dough becomes a bit smoother. Add a bit of oil to the bottom of the bowl and roll the dough ball around in it, and around the sides of the bowl. Cover the bowl with a tea towel and let the dough rise until doubled in size, about 2 hours.

Heat oven to 500F and put a baking sheet on the lowest rack. [I heated the broiler instead, with my baking stone about 6 inches away from the broiler}.]

Punch down the dough and then break the dough into 2 balls. Dust your board or table lightly with flour and roll one ball into a snake, then break into 6 small balls. Repeat with the other larger ball of dough until you have 12 smaller balls of dough. Cover with a tea towel and let rest for 10 minutes.

Roll out each ball into an oval shape and add it to the hot baking sheet. Flip the naan bread after 3 minutes. [If you do this under the broiler, like I do, it only takes 90 seconds on the first side, and 60 seconds on the reverse.] The naan is ready when it’s puffed up slightly and is mottled with golden spots. In a small saucepan, melt together the butter and garlic and brush freshly baked naan with the garlic butter and sprinkle with sesame seeds.


The Best Crescent Roll!

Crescent RollI’ve worked with the Best Recipe’s Crescent Roll recipe several times, and besides from not having a plastic bag large enough to fit around my baking sheets (is this a normal kitchen item?), I just haven’t been that thrilled with the results. So, I tried Martha’s recipe from her New Classics Living Cookbook, and it is a winner! I love it. And, since everyone was counting out how many everyone else got at the dinner table (and coveting the remainders), I think others shared the sentiment. Definitely my new favorite Sunday (or Thanksgiving and Holiday) roll, and my kids love shaping them together, too.

Crescent Rolls

  • 3/4 c.(1 1/2 sticks) unsalted butter, softened, plus more for bowl and plastic wrap, plus 2 T. melted
  • 1 1/4 c. whole milk
  • 1/4 c. vegetable shortening
  • 1/4 c. plus 1 T. sugar
  • 2 1/2 t. salt
  • 2 1/4 t. active dry yeast
  • 1/4 c. water (105 degrees to 110 degrees)
  • 2 large eggs, lightly beaten
  • 5 1/2 c. all-purpose flour, plus more for work surface
  1.  Butter a large bowl; set aside. Put milk, shortening, sugar, softened butter, and salt in a medium saucepan. Cook over medium heat, stirring constantly, until sugar has dissolved. Let cool completely.
  2. Put yeast and water in the bowl of an electric mixer fitted with the dough hook. Let stand until foamy, about 5 minutes. Mix in milk mixture on medium speed until combined; mix in eggs. Reduce speed to low, and gradually mix in flour. Raise speed to medium-high; mix until a soft dough forms, about 12 minutes.
  3. Turn out dough onto a lightly floured work surface. Knead until smooth, about 5 minutes, then transfer to buttered bowl. Cover with a clean kitchen towel; let rise until doubled in bulk, about 1 hour.
  4. Line two baking sheets with parchment paper. Roll dough into a 13-by-20-inch rectangle. Trim edges to be straight. Cut dough in half lengthwise; cut both strips into 12 triangles (about 3 inches wide each base). Gently stretch each to 2 to inches long. Starting at widest end, gently roll up. Space 1 inch apart on prepared baking sheets, pointed ends down. Cover loosely with buttered plastic wrap; let rise until doubled in bulk, about 1 hour.
  5. Preheat oven to 350 degrees. Brush rolls with the melted butter. Bake until golden, about 20 minutes. Let cool on a wire rack 5 minutes. Serve warm. Makes 24.

Crescent Roll 1

Oatmeal Sandwich Bread

I’ve been making this loaf for our daily bread lately, and the kids and I are all big fans (I actually prefer a multigrain loaf, but since I’m not the only one

I dust the top with flour before baking (instead of brushing with butter) because I like how it looks.

in the house . . .). This recipe is from The Best Recipe (i.e. the best cookbook, ever), and it’s the oatmeal variation on the American Sandwich loaf. I make it almost weekly, and its biggest danger is that it can really grow if you get distracted (or start talking to a friend), and then it turns into a puffed monster. But really, that’s not so bad. All in all, a family favorite. I’ve tripled the original amounts because our family of six goes through about 3 loaves a week, which is what I make. I loved that Lucy came home last week and said, “Mom, I love Mondays because I come home to the most delicious smell.” Her comment was definitely more satisfying than my bread.

Oatmeal Sandwich Bread
Makes 3 loaves

2 1/4 c. rolled oats [I’ve also used steel cut oats; the final texture was chewier, and it threw the water ratio, but worked]
2 1/4 c. water, warm
3 c. milk, warm
6 T. unsalted butter, melted
1/2 c. + 1 T. honey
7 1/2 c. flour, plus more for workspace
2 T. instant or rapid-rise yeast
2 T. salt

Bring the water to a boil in a saucepan. Add the oats to soften slightly, about 90 seconds (longer for steel cut–I cooked them for about 15). Remove from heat, and set aside to cool while assembling the other ingredients.

In a small bowl, combine the milk, honey, yeast, and butter. Then, in the bowl of a stand mixer, mix 4 cups flour, cooled oatmeal mixture, and salt together using the dough hook. [Test the temperature: if it’s too hot, you may want to wait until you add the yeast, so you don’t kill it. If you’re unsure, test it. It shouldn’t be above 115 degrees F). Turn the mixer to low and slowly pour in the milk mixture. Mix until dough comes together, about 1 minute, scraping down the bowl as needed, then add the rest of the flour, 1/2 c. at a time, until the the dough clears the sides of the bowl, but still sticks to the bottom.

Increase the speed to medium-low and knead until the dough is smooth and elastic, about 7 minutes. If after 4 minutes, more flour is needed, add remaining 1 T. at a time, and then wait for 30 seconds before adding more, checking that the dough starts clearing the sides of the bowl.

Once dough is smooth and elastic, remove and knead by hand for about 30 seconds to form a smooth round ball. Place dough in a lightly oiled bowl and wrap with plastic wrap. Let rise in a warm place until doubled in size, 1 to 1 1/2 hours.

Once dough has doubled in size, turn out onto a lightly floured workspace and press into a 7-inch square. Starting with the edge closest to you, roll it into a tight cylinder, tucking the ends in but maintaining the cylinder shape. Pinch the seam closed (I also tuck the two sides into the middle, to create a nice dome on the top, then turn it over) and place seam side down in a 9-inch loaf pan. Cover loosely with plastic wrap and allow to rise in a warm place until doubled in size, about 45-60 minutes.

Half an hour before baking, place an oven rack in the middle position and heat oven to 350 degrees. Brush top of dough with 1 tsp. melted butter. Fill another loaf pan halfway with water and place on rack in oven. Place dough filled loaf pan next to water filled pan and bake for 40-50 minutes, until bread is golden and an instant-read thermometer measures at 200 degrees. [I usually skip the water; it makes a fantastic crisp crust, but since I freeze two of the three loaves and stick them all in bread bags, I kill the purpose of the water. If you want an awesome loaf out of the oven, though, you’ll want to do it.]

Let bread cool in pan for 30 minutes before removing to a wire rack to cool completely. If freezing the extra loaves, make sure they cool at room temperature for 4 hours before wrapping them and placing them in the freezer.

No-Knead Pizza Dough

Plain cheese--but what a crust!

Plain cheese–but what a crust!

This is the pizza dough I’ve been looking for, for a long, long time. It is simple, and delicious, and I even felt brave enough to slide the dough onto the

pizza stone, from an upside down baking sheet, and let it broil away (but the first time, I cooked it on sheets, and that worked well, too). I loved the crust, and it held up well. I made it for Peter’s 4th birthday last week, and looked around after the party, only to see there weren’t any leftovers. So, I made it again last Friday. Awesome. I’m loving this dough. As Bon Appetit promised, it is chewy, bubbly, crisp on the outside and chewy on the inside. And, it couldn’t be easier to make. It comes from the March 2012 Bon Appetit magazine. Just one word: go on the sparse side with the toppings. If you’re more interested in thick toppings, try to deep-dish pizza crust instead. It works wonders for that.

No-Knead Pizza Dough

  • 7 1/2 cups all-purpose flour (1000 grams) plus more for shaping dough (can substitute up to 2 1/2 c. with whole wheat flour)
  • 4 teaspoons fine sea salt
  • 1/2 teaspoon active dry yeast

1. Whisk flour, salt, and yeast in a medium bowl. While stirring with a wooden spoon, gradually add 3 cups water; stir until well incorporated. Mix dough

Topped with chorizo, peppers, and goat cheese

gently with your hands to bring it together and form into a rough ball. Transfer to a large clean bowl. Cover with plastic wrap and let dough rise at room temperature (about 72°F) in a draft- free area until surface is covered with tiny bubbles and dough has more than doubled in size, about 18 hours (time will vary depending on the temperature in the room).

2. Transfer dough to a floured work surface. Gently shape into a rough rectangle. Divide into 6 equal portions. Working with 1 portion at a time, gather 4 corners to center to create 4 folds. Turn seam side down and mold gently into a ball. Dust dough with flour; set aside on work surface or a floured baking sheet. Repeat with remaining portions.

3. Let dough rest, covered with plastic wrap or a damp kitchen towel, until soft and pliable, about 1 hour. DO AHEAD: Can be made 3 days ahead. Wrap each dough ball separately in plastic wrap and chill. Unwrap and let rest at room temperature on a lightly floured work surface, covered with plastic wrap, for 2-3 hours before shaping.

To make the pizzas:
During the last hour of dough’s resting, prepare oven: If using a pizza stone, arrange a rack in upper third of oven and place stone on rack; preheat oven to its hottest setting, 500°F-550°F, for 1 hour. If using a baking sheet, arrange a rack in middle of oven and preheat to its hottest setting, 500°F-550°F. (You do not need to preheat the baking sheet.)

Working with 1 dough ball at a time, dust dough generously with flour and place on a floured work surface. Gently shape dough into a 10″-12″ disk.

If using a pizza stone:
When ready to bake, increase oven heat to broil. Sprinkle a pizza peel or rimless (or inverted rimmed) baking sheet lightly with flour. Place dough disk on prepared peel and top with desired toppings.

Using small, quick back-and-forth movements, slide pizza from peel onto hot pizza stone. Broil pizza, rotating halfway, until bottom of crust is crisp and top is blistered, 5-7 minutes.

Using peel, transfer to a work surface to slice. Repeat, allowing pizza stone to reheat under broiler for 5 minutes between pizzas.

If using a baking sheet:
Arrange dough disk on baking sheet; top with desired toppings. Bake pizza until bottom of crust is crisp and top is blistered, about 10 minutes. Transfer to a work surface to slice. Repeat with remaining pizzas.

Witches’ Fingers Breadsticks

I’ve made these breadsticks for Halloween the last couple years, and I think they are really fun. I just use my breadstick recipe (you can use any pizza

I loved how these two curved when they baked!

dough recipe you like; after the first rise, shape the dough into a rectangle and cut it into strips)  and then put either a blanched whole almond or an almond sliver on the tip for the fingernail before the second rise. I then paint the fingernail with red food dye once they are out of the oven. This year, I also tinted the butter a little green. I don’t know if I’ll repeat that idea again, but here they are . . .

Poppy Seed Buttermilk Buns

I made these rolls for Henry’s baptism, and because I cooked so many at the same time, they got a little dark, but they had the best crumb I’ve yet seen in my

I hope this picture gives an idea of the great texture this roll has

homemade rolls. I’m guessing the cream in the dough might be the ticket–I’ve never seen that before–but these are really nice, beautiful, and easy rolls. The recipe is also from the Gourmet Grilling Issue (which of course I’ve done the baking, but not the grilling, from:). Makes 20.

Poppy Seed Buttermilk Buns

1 t. active dry yeast
2 T. warm water
3/4 c. well-shaken buttermilk (buttermilk powder also works fine)
1/2 c. heavy cream
2 T. sugar
2 1/2 c. all-purpose flour
1 t. salt
1 large egg, lightly beaten with a pinch of salt
1 t. poppy seeds

1. Stir together yeast and water in a small bowl and let stand until foamy, about 5 minutes. (If mixture doesn’t foam, start over with new yeast.)

2. Mix buttermilk, cream, yeast mixture, sugar, flour, and salt with mixer at low speed until flour is incorporated. Increase speed to medium and beat 5 minutes (dough will be sticky.)

3. Transfer dough to a lightly oiled large bowl and turn to coat. Cover with a kitchen towel (not terry cloth) and let rise in a draft-free place at warm room temperature until doubled, about 2 hours.

4. Generously butter a 9-by-2-inch round cake pan.

5. Punch down dough (it will be soft), transfer to a floured surface, and halve. With floured fingertips, gently pull each into a 10-inch-long rope.

6. Cut each rope into ten equal portions. Dust with flour and form into balls by tucking sides under and pinching to secure, then arrange balls, seam side down, in cake pan.

7. Loosely cover buns with oiled plastic wrap and let rise in a draft-free place at warm room temperature until they have risen about 1/2-inch above pan, about 1 1/2 hours.

8. Preheat oven to 375 degrees with rack in middle.

9. Gently brush buns with some of egg and sprinkle with poppy seeds. Bake until tops are golden brown and underside sounds hollow when lifted up and tapped, about 20-25 minutes.

10. Carefully run a knife around buns to loosen, then cool in pan 5 minutes. Turn out of pan in 1 piece and let cool, right side up, on a wire rack. Rolls are best eaten immediately, but can be wrapped in plastic and frozen for up to a week.

Parmesan and Garlic Burger Buns

King Arthur Flour Company emailed me this recipe a couple of weeks ago, and since I have never put seasoning in a bun before, I tried it, and I really, really liked it. Unlike the other bun recipe on my blog, this one is not as moist, and should probably be used the day it’s baked, although mine were decent up to two days after. I really liked the extra flavor with the burger in conjunction with the burger, and I especially loved the aroma from the oven–it felt like we were in a pizza parlor. Fun!

Parmesan and Garlic Burger Buns

  • 2 3/4 cups all-purpose flour
  • 1/2 cup finely grated sharp cheddar or Parmesan cheese
  • 3/4 teaspoon salt*
  • 1 teaspoon onion or garlic powder, optional but tasty
  • 1 tablespoon sugar
  • 2 1/2 teaspoons instant yeast
  • 4 tablespoons softened butter
  • 1 large egg
  • 2/3 to 3/4 cup lukewarm water**
  • *Use 1 teaspoon salt if you use freshly grated cheese
  • 2 T. melted butter, for brushing
1. Combine all of the ingredients, and beat at high speed, using an electric mixer, for 2 minutes. To use your bread machine, put everything in the bucket, and let the dough go through its dough or manual cycle; skip to step 3 below if you’re using a bread machine.
2. Place the dough in a lightly greased bowl or rising bucket, cover it, and let it rise for 60 to 90 minutes, until it’s noticeably puffy.
3. Gently deflate the dough, and divide it into 6 pieces; each will be about 111g, a scant 4 ounces.
4. Shape the dough into balls, and space them on a lightly greased or parchment-lined baking sheet.
5. Gently flatten the buns with your hand until they’re about 3 1/2″ to 4″ wide.
6. Cover the buns, and let them rise for 60 to 90 minutes, until they’re noticeably puffy. Towards the end of the rising time, preheat the oven to 350°F.
7. Brush each bun with some of the melted butter.
8. Bake the buns for about 20 minutes, until they’re a light, golden brown, and their interior temperature is at least 200°F, measured with an instant-read thermometer.
9. Remove the buns from the oven, transfer them to a rack, and brush with the remaining melted butter. Allow the buns to cool completely, then store airtight at room temperature.
Yield: 6 big buns.

Garlicky Breadsticks

At Halloween time, I was recipe shopping for breadsticks, and I found that the prospects were grim (Rex says no pun intended). So, I merged a few of the recipes together, and I really liked the results. I’m thinking of it now because of the upcoming Superbowl–which I’m only interested in because of the appetizers we usually eat. Back to the breadsticks, here’s the know-how:

Garlicky Breadsticks

1 recipe deep dish pizza dough
optional add-ins for the breadsticks: 1/4 c. fresh herbs and/or 1 c. parmesan cheese, finely grated
1/3 c. olive oil
1/2 t. salt
2-3 cloves garlic

Mix the pizza dough recipe, using any add-ins you may be interested in, and then allow to rise the first time. Instead of greasing cake pans, grease 2 lipped cookie sheets with olive oil (either brush it on, for a light application, or pour it in and swirl it around, for a heavier one). After the first rise, heat the oven to 375 degrees, and divide the dough into 16? 20? pieces (now I can’t remember, but do whatever seems appropriate to your needs), and stretch the dough into long ropes and place on the greased cookie sheet; cover with plastic. Allow to rise an additional 20 minutes.

Meanwhile, in a mortar with a pestle, smash the garlic and salt together until the mixture forms a paste. Add the olive oil and allow it to seep while the bread rises and cooks (if you don’t have a mortar and pestle, smash the garlic with the side of your knife, sprinkle the salt on top, and run the knife blade back and forth over the garlic until a paste forms, then add it to a small bowl with the olive oil).

Bake the breadsticks for about 10-12 minutes, or until browned on top, one sheet at a time. Immediately out of the oven, brush the breadsticks with the garlic-infused oil, and allow to cool slightly before serving.

You can also top the breadsticks, before or after baking, with 1 c. shredded parmesan.


Deep Dish Pizza Crust

I did the traditional pizza I posted earlier for many years, but since I’ve happened upon this recipe, I’m almost wholly converted. I find this recipe to be much simpler–less messy, less time-intensive, and more capable of handling a pile of toppings. I don’t fill the pans as full of olive oil as the recipe calls for most of the time, but it’s worth doing the first time, so you know how terrific the recipe can be, and then pare back according to the needs of your constituents (or conscience). I almost always use this crust for a barbeque chicken pizza, so I jotted that down at the bottom.  This recipe is from the 2007 America’s Test Kitchen Annual.

Deep Dish Pizza Dough

1/2 c. olive oil
3/4 c. plus 2 T. skim milk, warmed to 110 degrees (or 1/3 c. dry milk powder plus 3/4 c. warm water)
2 t. sugar
2 1/3 c. unbleached all-purpose flour, plus extra for dusting
1 envelope (2 1/4 t.) instant yeast
1/2 t. salt

Adjust an oven rack to the lowest position and heat the oven to 200 degress. When the oven reaches 200 degrees, turn it off. Lightly grease a large bowl with cooking spray. Coat two 9″ cake pans with 3 T. oil each.

Mix the milk, sugar and the remaining 2 T. oil together in a liquid measuring cup (if using dry milk, just mix the water, sugar, and oil together). Mix the flour, yeast, and salt (and dry milk, if using) in a standing mixer fitted with a dough hook. Turn the machine to low and slowly add the milk mixture. After the dough comes together, increase the speed to medium-low and mix until the dough is shiny and smooth, about 5 minutes. Turn the dough onto a lightly floured work surface, gently shape it into a ball, and place it in the greased bowl. Cover the dough with plastic wrap and place it in the warm oven until doubled in size, about 30 minutes.

After the first rise, transfer the dough to a lightly floured work surface, divide the dough in half, and lightly roll each half into a ball. Working with 1 dough ball at a time, roll and shape the dough into 9 1/2″ round and press it into an oiled pan. Cover with plastic wrap and set in a warm spot (not in the oven) until puffy and slightly risen, about 20 minutes. Meanwhile, heat the oven to 400 degrees.

Remove the plastic wrap from the dough. Ladle 2/3 c. pizza sauce on each dough round leaving a 1/2″ border around the edges. Sprinkle each with 1 1/2 c. cheese and any other toppings your desire. Bake the pizzas until the cheese is melted and the crust is browning 16-20 minutes. Remove the pizzas from the oven and let them rest in the pans for 1 minutes .Using a spatuala, transfer the pizzas to a cutting board, cut each into 8 wedges, and serve.

Barbeque Chicken Pizza: I’ve based this variation off of Wayland Bakery, where they used to serve my favorite barbecue chicken pizza.

Sauce: 1 part pizza sauce to 1 part of your favorite bbq sauce (the Test Kitchen recently rated Masterpiece KC to be taster’s fave–I’ve actually never tried it, so I’ll add it to my list).  An easy pizza sauce is to simmer one can of crushed tomatoes (I think 20 oz?) with 2 minced cloves of garlic and about 1 T. olive oil for twenty minutes.

Toppings: shredded chicken (can be microwaved and shredded, or use leftovers), a mixture of mozzarella and monterey jack cheeses (I just throw a couple handfuls of each on top of the pizza), and sauce

After the pizza comes out of the oven, add about 3 green onions, sliced thin, and a good 1/4 c. cilantro, minced (or larger leaves, which is pretty but tends to turn off the small children here, not that they would eat this pizza anyway).

If you have more time, you can caramelize onions and add them with the chicken, and leave off the green onions at the end. I like this way better, but don’t always get to caramelizing the onions.