Creamy Sausage and Tortellini Soup

My husband is very selective on the soups he will call a meal... most do not fill him up and he is eating again 2 hours later.  Every once and a while I will make one and he will tell me "That's a keeper."  Folks, this is a keeper.  Perfectly hearty, fast to make.  Win-win. 


Creamy Sausage and Tortellini Soup

1 lb. Italian sausage
1 small yellow onion, diced
1 small shallot, diced
2 large carrots, peeled and diced
4 garlic cloves, minced
¼ c. all-purpose flour
5 c. chicken broth
14 oz. refrigerated cheese tortellini*
1 tsp. kosher sea salt
½ tsp. ground black pepper
½ tsp. Italian seasoning
6 ounces chopped fresh spinach
2 c. half & half (or heavy cream)

In a large stockpot set over medium-high, cook the sausage until browned. Using a slotted spoon, transfer the cooked sausage to a paper towel lined plate; set aside.

Add onion, shallot and carrot, sauté for 5 minutes or until the vegetables are soft. Add the garlic and sauté for an additional 2 minutes, or until fragrant, stirring occasionally to prevent it from burning.

Whisk in the flour and cook for 1 minute. Gradually add in the chicken broth, whisk to combine. Continue cooking until the mixture reaches a simmer, then reduce heat to medium-low and simmer for 6 minutes.

Pat as much grease as possible off of the sausage, then add it along with the tortellini, salt, pepper, Italian seasoning, spinach, and half & half. Simmer for 5 minutes, or until the tortellini is fully cooked.

Serve immediately with freshly grated parmesan, if desired.

Recipe Source:  The Best Blog Recipes

Copycat Cafe DaVinci Blackened Chicken Pasta

I tell you what...one of my favorite food destinations is....Columbus Ohio.  I've been to lots of big cities, and the one place that has me craving certain dishes over and over again is this city.   We went and visited last year with friends and seriously just went from restaurant to restaurant and threw a football game in the mix.  It was glorious!  Here are just a few of our selections...

Olive Tree

Graeters

Jenis Ice Cream

North Star Cafe

And Cafe DaVinci

It's amazing how food brings people together and brings back the best of memories, isn't it?!  Anyhow, after years of weekend cravings not being fulfilled, we decided it was time to try our hand at Cafe DaVinci's blackened chicken.  It is a great mix of cajun/italian, definitely not something I would have dreamed up on my own.  Lets just say this turned out rather spectacular and cravings were satisfied!  Give it a try, just be warned this definitely has KICK :)

Copycat Cafe DaVinci Blackened Chicken Pasta

Kosher salt
Four 5-ounce boneless, skinless chicken breasts (about 1 1/4 pounds)
Blackening Spice Rub, recipe follows
2 tablespoons olive oil
3 tablespoons minced garlic
1/4 cup dry white wine
3 cups heavy cream
1 cup roughly chopped marinated sun-dried tomatoes
1 pound fettuccine
3/4 cup grated Parmesan
1 teaspoon fine sea salt
1 teaspoon freshly ground black pepper
1/2 cup thinly sliced green onion, for garnish
Basalmic Glaze (bought or homemade)

Blackening Spice Rub: (or can buy pre-mixed...we bought a Zatarains brand)

1 tablespoon granulated garlic
1 tablespoon freshly cracked black pepper
1/2 tablespoon salt
2 teaspoons ground cumin
2 teaspoons granulated onion
1 teaspoon cayenne pepper
1 teaspoon Italian seasoning
1 teaspoon paprika
1/2 teaspoon chili powder


Preheat the oven to 350 degrees F. Bring a large pot of salted water to a boil. Heat a large cast-iron skillet over very high heat. 

Dredge the chicken breasts in the Blackening Spice Rub. Place in the cast-iron skillet. Blacken both sides of the chicken, 2 to 3 minutes per side. 

Transfer the chicken to a baking sheet and place in the oven until the internal temperature of the chicken reaches 165 degrees F on an instant-read thermometer, about 10 minutes. 

Remove from the oven and slice the chicken into strips on the bias. 

In a large skillet over medium heat, heat the olive oil. Add the garlic and lightly brown it, 2 to 3 minutes. Stir in the wine. Pour in the heavy cream, bring to a simmer and cook until the sauce is reduced by half. Add the sun-dried tomatoes and chicken slices. 

Meanwhile, cook the fettuccine al dente, according to the package directions. Drain. 

When the cream sauce is at the desired consistency, stir in 1/2 cup of the Parmesan, the sea salt, pepper and pasta. 

To serve, toss the pasta with the cream sauce and serve on large rimmed plates. Garnish with the green onions and the remaining 1/4 cup Parmesan.  Drizzle with basalmic glaze.  

Blackening Spice Rub:
Combine the garlic, black pepper, salt cumin, onion, cayenne pepper, Italian seasoning, paprika and chili powder in a small bowl. Store in an airtight container.

Recipe Source:  Food Network

Sausage Stuffed Zucchini Boats

 This is the third time I've made these...and I keep forgetting to take a picture so I can post them!  It is hard to get veggies in my hubby.  He doesn't mind them, but it is never something he asks for by any means.  This recipe is one way to get in lots of veggies, and he doesn't feel like he's putting a whole zucchini into his system.  The marinara and mozzarella make it seem like you are just downing some spaghetti :)  This same site has recipes for taco and enchilada stuffed zucchini boats...we'll have to venture out and try those next.  Enjoy!

Sausage Stuffed Zucchini Boats


1 1/4 cups quick marinara sauce
4 (31 oz total) medium zucchini
1 tsp oil
1/2 small onion, finely diced
3 cloves garlic, crushed
1/2 cup diced red bell pepper
14 oz lean Italian chicken sausage, removed from casing (Al Fresco)
1/2 cup part skim shredded mozzarella (Polly-O)
8 tsp grated Parmesan cheese.

Bring a large pot of water to boil.

Preheat oven to 400°. Cut zucchini in half lengthwise and using a spoon or melon baller, scoop out flesh, leaving 1/4" thick. Chop the scooped out flesh of the zucchini in small pieces and set aside.

Drop zucchini halves in boiling water and cook 1 minute. Remove from water.

Place 1/4 cup of sauce in the bottom of a 9 x 12" baking dish, and place zucchini halves cut side up.

In a large saute pan, brown sausage, breaking up as it cooks into smaller pieces until browned; set aside. Heat oil and add onion, garlic and bell pepper. Cook on a medium-low heat for about 2-3 minutes, until onions are translucent. Add chopped zucchini, season with salt and pepper and cook about 2-3 minutes. Combine with sausage and cook a few more minutes.

Using a spoon, fill each hollowed zucchini with 1/3 cup cooked sausage, pressing firmly. Top each with 2 tablespoons each of sauce, 1 tablespoon each of shredded mozzarella cheese and 1 teaspoon each of parmesan cheese. Cover with foil and bake 35 minutes until cheese is melted and zucchini is cooked through.

Recipe Source:  Skinny Taste

Cherry Cannoli Pie

I miss living in Ohio.  We lived so close to so many cool "Big" cities to visit.  On one of our visits, we traveled to Pittsburgh to watch a Pirates game and explore the city.  In our exploration, we went to the little Italian District, where we ate our first Primanti Brothers sandwich, got ice cream, and got some delicious biscotti and cannolis.  This pie reminded me so much of that trip.

This recipe comes from the lovely Food Network Magazine, which I've had a subscription to for the last few years and just love it!  I saw this and with cherry season beginning, this went on my short list to make!!

It turned out fantastic, and with the chocolate layer between the crust and the cherries, there was no soggy pie a few days down the road!  The pistachios are a MUST in this recipe, gives the perfect little crunch this pie needs to make it perfect :) Not to mention, this pie is just pretty and represents all the colors of the Italian flag ;)

Cherry Cannoli Pie

Spread 3 ounces melted chocolate in a 9-inch graham cracker crust; chill until set. Cook 12 ounces pitted cherries with 3 tablespoons sugar, 1 tablespoon butter and 1 teaspoon vanilla in a skillet over medium heat until tender, 5 minutes. Whisk 1 tablespoon cornstarch and 3 tablespoons water; stir into the cherries and cook until thickened, 3 minutes. Let cool, then pour into the crust. Puree 1 cup ricotta, 1/2 cup each pistachios, cream cheese and confectioners' sugar, 1 teaspoon vanilla and 1/4 teaspoon almond extract; spread over the cherries. Top with chopped pistachios and candied orange peel. Refrigerate until set, about 1 hour.

Recipe Source:  Food Network Magazine

Meat Sauce Bolognese

I had my baby!  It happened 2.5 weeks early, but I was expecting it since my other 2 kiddos were each 2 weeks early.  We have had lots of yummy meals brought to us, but on one of the nights we didn't have a meal brought in, I was glad I had frozen some extra portions of this yummy sauce.  It made for a super simple meal for my little family :)

There is veggies hidden in the sauce, and they cook down so much your kiddos will never know they are in there.  Definitely a keeper-kind of recipe !

Meat Sauce Bolognese

3 tablespoons extra-virgin olive oil
1 medium yellow onion, minced (about 1 cup)
1 medium carrot, peeled and finely shredded (about 1/2 cup)
2 ribs celery, minced (about 1/2 cup)
Salt
1 pound ground beef
1 pound ground pork
1/2 cup dry red wine (or broth)
1 tablespoon tomato paste
28oz can crushed tomatoes
3 bay leaves
Freshly ground black pepper
Pinch red pepper flakes
4 cups hot water, or as needed

Heat the olive oil in a wide, 3 to 4-quart pan or Dutch oven over medium heat. Add the onion, carrot and celery, season with salt and cook, stirring, until the onion is translucent, about 4 minutes. Crumble in the ground beef and pork and continue cooking, stirring to break up the meat, until the meat is lightly browned, about 10 minutes. Turn off the heat or remove the pan from the heat and use a crumpled paper towel to drain off any extra fat. 

Add the wine (or broth) and cook, scraping the bottom of the pan, until the wine is evaporated, 3 to 4 minutes. Stir in the tomato paste and cook a few minutes. Pour in the tomatoes, toss in the bay leaves and season lightly with salt, pepper and red pepper flakes. 

Bring to a boil, then lower the heat so the sauce is at a lively simmer. Cover and cook, stirring occasionally, until the sauce is dense but juicy and a rich, dark red color. (Most likely, a noticeable layer of oil will float to the top toward the end of cooking.) This will take about 2 to 3 hours - the longer you cook it, the better it will become - but an hour is also fine. 

While the sauce is cooking, add hot water as necessary to keep the meats and vegetables covered. The oil can be removed with a spoon or reincorporated in the sauce.

Serve over pasta.

Recipe Source:  A Taste of Home Cooking

Parmesan Meatloaf

This is my second attempt at meatloaf EVER.  For some reason, in my head I think it is something that takes a long time to make, but now my mind has been changed.  It is such an easy was to make up a Sunday dinner (or a weeknight meal for that matter).  I made it up before church, stuck it in the refrigerator, and when I got home from church all I had to do was stick it in the oven for an hour.  EASY!  Since this meatloaf has more of an Italian theme going for it, we served it up with some alfredo noodles and some green beans.  It turned out super moist and flavorful, and I was excited to see that it had a combo of turkey and beef...perfect!

Parmesan Meatloaf

1 pound ground beef

1-1/4 pound ground turkey

2 eggs

1/4 c. bread crumbs

1/2 tsp. dried basil
1/2 tsp. dried thyme

1/2 tsp dried oregano

1/4 tsp. ground black pepper

1/2 tsp. salt

1/2 c. grated parmesan cheese

2 cloves garlic, minced

1 small onion, grated

marinara sauce

italian cheese blend (I just used mozzarella and some parmesan)

Combine beef and turkey in a large bowl and add the eggs.  Add bread crumbs, all the spices, parmesan cheese, garlic, and onion.

Coat your loaf pan with nonstick cooking spray.

Mix the meat mixture to combine all ingredients. (Don’t overdo it though!)
Add the meat to the loaf pan and form into a loaf.

Top the meatloaf with marinara sauce. (I used a store bought sauce to save time.)

Place the loaf pan on a cookie sheet and place in the oven.  Bake for about 1 hour.
Remove the meatloaf from the oven.  Top with shredded cheese. Place the meatloaf back into the oven and bake until the cheese is melted.  Remove from the oven and let rest for 5-10 minutes before slicing.

Recipe Source:  Cookbook Meals

Feta and Pesto Stuffed Pork Chops

It was 4:00 and I had a full day of things to think about other than dinner.  I knew I had to use up my pork chops in the refrigerator, so I did a quick search and found that I had everything for this recipe.  I'm glad I found it!  The flavors were great, and anything with pesto in it usually makes me quite happy :)  These only took me about 10 minutes to put together...so next time you find yourself in a pinch for dinner, give these a try...they are great!

Feta and Pesto Stuffed Pork Chops

3 tablespoons crumbled feta cheese

2 tablespoons chilled basil pesto

1 tablespoon toasted pine nuts

4 bone-in pork loin chops, 1 1/4-inch thick

1 teaspoon ground black pepper

1 teaspoon dried oregano

1 teaspoon minced garlic

1/2 teaspoon red pepper flakes

1/4 teaspoon ground thyme

2 tablespoons balsamic vinegar

Preheat oven to 375 degrees F (190 degrees C).

Mix feta cheese, basil pesto, and pine nuts in a bowl. Use the tip of a sharp boning or paring knife to cut a 3-inch slit in the side of each pork chop, 2 inches deep and 1/4-inch away from the bone, to make a pocket for stuffing. 

Stuff pork chops with pesto filling and secure with toothpicks.

Mix black pepper, oregano, garlic, red pepper flakes, and thyme in a small bowl; rub both sides of each chop with the spice mix. Place chops into a shallow baking dish.

Bake in the preheated oven until chops are browned and stuffing is hot, about 40 minutes. An instant-read meat thermometer inserted into the center of the stuffing should read 145 degrees F (63 degrees C). Brush chops with balsamic vinegar and bake until vinegar forms a glaze, another 5 minutes.

Recipe Source:  Allrecipes

Italian Grinder

So we went to Costco the other day, and after sampling the deliciousness of the salami I ended coming home with a couple packages.  Now what to do?!  I wasn't going to eat the entire package as-is!  I looked back to my good old list of recipes I wanted to try, and this one popped up.  These turned out really yummy and super easy.  It's good for those weekdays when you have NO time because of crazy-busy schedules.

We also made some pizza with the sauce, cheese, more pepperocinis, pepperoni, salami, olives, and mozzarella cheese (sorry, no pic...got gobbled up too fast!).  I am also thinking about an antipasto salad of some sort...stay tuned for that!

Italian Grinder

1 Crusty hoagie
Mayonnaise, to taste
Ham
Salami
Pepperoni
3 slices of provolone
Shredded lettuce
Tomato slices
Pepperocini
Italian dressing, to taste
Sea salt and freshly cracked pepper, to taste
Crushed red pepper, to taste

Spread mayonnaise on each side of each side of the hoagie bun. Layer each side of the hoagie with ham, salami, and pepperoni then layer the provolone cheese down the center. Place into the broiler (on low) and cook, watching carefully, for 2 minutes or until the cheese is melted.

Place the lettuce down the center followed by the tomatoes and pepperocinis. Drizzle the top with Italian dressing, to taste and a sprinkling of sea salt, freshly cracked pepper, crushed red pepper, to taste. Serve immediately. Enjoy.

Recipe Source: For the Love of Cooking

Avocado Chicken Parmesan

I love a good twist on a traditional meal.  I love a good twist on a lasagna, pizza, spaghetti, sandwiches, etc.  Here is a twist I found on the traditional chicken parmesan.  It is wonderful.  I love avocados, and this variation combines some yummy creamy avocados with the rest of your favorite ingredients.  Enjoy :)

Avocado Chicken Parmesan

2 Chicken Breast Fillets, halved lengthways
1/2 Cup Plain Flour
2 Tablespoons Fresh Milk
2 Eggs
1 1/2 Cups Dried Breadcrumbs
2 Tablespoons Olive Oil/Cooking Spray
1/2 Cup Tomato Pasta Sauce
2 Avocado, Sliced
1/2 Cup Grated Mozzarella Cheese
Salad Green, to serve

Place chicken breast in a clear plastic bag (alternatively between 2 sheets plastic wrap), using a rolling pin or meat mallet pound until 0.5cm thick.

2. Place flour and breadcrumbs on two separate plate and lightly whisk milk and egg together in a shallow bowl.

3. Coat 1 piece of chicken breast in flour (shaking off excess), dip in egg mixture then coat in breadcrumbs using your fingertips pressing on to secure.

4. Place on prepared baking tray lay with foil or baking paper, repeat the same process with the remaining chicken breast with flour, egg and etc.

5. Lightly spray or brush the prepared chicken with oil, bake for 8 minutes (turning after 4 minutes to have evenly colours on the breadcrumbs) in preheated 200 degree Celsius fan-forced oven.

6. Remove from oven and spread each chicken breast with 1 heaped tablespoon of pasta sauce. Arrange avocado slices over sauce and sprinkle with decent amount of mozzarella cheese.

7. Return to oven and bake for another 5 - 7 minutes or until golden and chicken is cooked through.

8. Serve with either garden salad or use it as a main topping on cooked pasta.

Recipe Source:  Cuisine Paradise

Baked Pasta with Chicken Sausage

I love yummy comfort food.  Anything warm and filling basically can fit into the comfort food category for me.  For whatever reason, I haven't made any pasta dishes in a long while and am not sure why!  They are so simple to put together and everyone always loves them.  It's even easier when you do a pasta bake!


This dish really was delicious and made for a great filling dinner.  

Baked Pasta with Chicken Sausage

Coarse salt and ground pepper

1 tablespoon olive oil

1 medium red onion, chopped

4 cloves garlic, minced

1 can (28-oz) whole tomatoes with juice, lightly crushed with hands (or crushed tomatoes)

½ teaspoon dried oregano

½ cup heavy cream

1 pound rigatoni

10 oz baby spinach–I double the spinach and use 2 9-oz bags fresh (or 2 10-oz bricks frozen)

12 oz smoked chicken (or Jennie-O turkey) sausage, halved lengthwise and sliced

¼ inch thick

6 ounces fontina (or mozzarella) cheese, 4 oz cut into ½ -inch cubes and 2 oz coarsely grated

¼ cup grated Parmesan cheese

Bring a large pot of salted water to a boil. Heat oil in a large skillet over medium heat. Add onion; cook until translucent, about 3 minutes. Stir in garlic. Cook for another minute.Stir in tomatoes and oregano; cook until tomatoes are falling apart, 10 to 15 minutes. Add cream; cook until warmed through, about 5 minutes. Season sauce with salt and pepper.

Meanwhile, preheat oven to 400°. Cook pasta in the boiling water until al dente, according to package instructions. Add spinach, and cook just until wilted. Drain, and return contents to pot.

Add tomato sauce, sausage, and cubed fontina to pot; toss to coat. Season with salt and pepper. Divide evenly between two shallow 1 1/2-quart baking dishes. Top with grated fontina and Parmesan. Bake until browned and edges are crisp, 20 to 30 minutes.

If you freeze half in a 9×9 pan, you can put it straight from the freezer into a 400° oven for about 45 minutes, or until browned and hot throughout.

Recipe Source:  The Sisters Cafe

Ham and Cheese Canneloni

• I don't know what it is, but recently I have just not had the motivation to cook anything for dinner that takes much effort.  Maybe it is because I have been picking up more hours at work (graveyard shift), or maybe it's the gray skies, who knows?!  What I have not lost is the desire to try new recipes, hence my post today.

I never would have thought on my own to use egg roll wrappers as cannelloni shells, but honestly, they are great.  These babies were really easy to put together, were super filling, and were great on a cold day :)

• Ham and Cheese Canneloni
• 
  
• 1 jar (15 oz.) Classico®  Light Creamy Alfredo Pasta Sauce
• 1 cup(s) whole-milk ricotta cheese
• 1 cup(s) shredded mozzarella cheese
• 1 large egg
• 8 egg-roll wrappers (available in refrigerated section)
• 8 slices deli ham
• 1 cup(s) freshly grated Parmigiano-Reggiano cheese
• 
  
• 1. Preheat the oven to 400°. In a medium bowl, combine the ricotta and mozzarella and the egg. 
• 
  
• 3. Reserve ¾ cup of the alfredo and spread the remaining sauce in the bottom of a 9-by-13-inch baking dish. Arrange an egg-roll wrapper on a work surface. Spread 3 tablespoons of the ricotta mixture over the wrapper, cover with a slice of ham, then roll up to form a log, jelly-roll style. Repeat with the remaining wrappers and place the cannelloni, seam side down, in a single layer in the baking dish. 
• 
  
• 4. Spoon the reserved cream sauce over the cannelloni, top with the Parmigiano-Reggiano and bake for 20 minutes, or until golden brown and bubbly.

Recipe Source:  Classico

Crock Pot Italian Chicken

The other day I was searching through the cupboard trying to get rid of some things, and finally found some simple ingredients to make this yummy chicken.  It is super simple and very good.  I loved it over pasta.


Crock Pot Italian Chicken


4-6 boneless skinless chicken breasts, thawed
1 packet dry Italian dressing mix
1 can cream of chicken soup
8 oz. cream cheese
2 Tbsp. dried parsley
1 can chicken broth


Combine all ingredients in crock pot except chicken.  Then add chicken and cook on high 3 hours.  Shred chicken if desired and serve over rice or noodles.


Recipe Source:  cooking club via Sherri P.

Pepperoni Pasta Sauce

I have never watched Top Chef in my life, but maybe I should if yummy recipes like this are on there all the time!


This recipe intrigued me when I first saw it...I stared at the picture trying to see the bits of pepperoni in the sauce, but alas, there were none.  They were blended into this perfect pasta sauce!  You get the wonderful spicy flavors of the pepperoni into a dish that would otherwise be just "a normal" pasta sauce recipe.  It really does give the sauce a great bite.  It was wonderful over some tortellini.  Enjoy :)


Pepperoni Pasta Sauce
From:  Cassie Craves


6 tablespoons extra-virgin olive oil
1 small onion, cut into small dice
5 medium cloves garlic, cut into very thin slices
1 pound pepperoni, cut into thin slices
1 teaspoon fennel seed, toasted
1 teaspoon crushed red pepper flakes
14 ounces canned Italian tomatoes, chopped, with their juices
1 1/2 cups low-sodium chicken broth
1 fresh bay leaf

1. Toast the fennel seed in a small dry skillet over medium heat, shaking the skillet often to keep the seeds from burning. They will become fragrant and slightly darker in color.

2. Heat the oil in a large, heavy-bottomed pot over medium heat, until the oil simmers. Add the onion and garlic; cook for 5 to 10 minutes, stirring often, until they are golden and fragrant.

3. Stir in the pepperoni; cook for about 5 minutes, until fragrant and evenly coated, then add the toasted fennel seed and crushed red pepper flakes. Cook for 1 minute, stirring.

4. Add the tomatoes and their juices, the broth, and the bay leaf; stir to incorporate. Once the mixture starts to bubble at the edges, cover and cook for about 45 minutes, stirring occasionally. The pepperoni slices will be soft, with a deeper color. Remove from the heat.

5. Working in batches as needed, transfer to a food processor or a high-powered blender (including the bay leaf). Puree until smooth. Serve with pasta. 

Asparagus Carbonara

It had been a long time since I had spaghetti carbonara.  When I saw this recipe and the reviews, I figured it was about time I gave it another shot.  I am grateful I did.  This is bacony, and garlicy...two adjectives that win me over every time!  I loved the addition of the asparagus.  That is what regular carbonara is missing!  Again, another great recipe from Rachael Ray :)  It is a quick fix and great for a summertime dinner.


Asparagus Carbonara
From:  Rachael Ray


* 2 large eggs
* 2/3 cup grated Parmesan cheese
* 3/4 pound spaghetti (I used gluten-free)
* 1 bunch asparagus, halved lengthwise and cut crosswise into 2-inch pieces
* 2 tablespoons extra-virgin olive oil
* 5 slices bacon, coarsely chopped
* 3 cloves garlic, finely chopped
* 1/4 cup dry white wine (or chicken broth)
* Salt and pepper

1. In a large bowl, beat together the eggs and cheese. In a large pot of boiling, salted water, cook the pasta until al dente, adding the asparagus during the last minute of cooking. Drain, reserving 1/2 cup of the cooking water. Add the hot pasta and asparagus to egg mixture; toss to coat.
2. Meanwhile, in a large skillet, heat the olive oil over medium heat. Add the bacon and cook until crisp, stir in the garlic. Add the wine and cook until slightly reduced, about 1 minute. Stir the bacon mixture into the pasta, adding enough of the reserved pasta water to moisten; season with salt and pepper.

Malawi's Chicken Pesto Pizza

I LOVE, LOVE, LOVE grilled pizza. I love it a lot! I have waited months and months, and have kept my hope alive that the rain would stop so we could get the grill up and running. I saw this recipe for this pizza, and knew I wanted to give it a try, only on the grill. It was pretty dang good....the only thing that would have made it better would have been a little crumbled bacon :) I have never been to, or heard of Malawi's (I guess it's in Utah County)...maybe one day. In the mean time, I will just enjoy their pizza recipe!


Malawi's Pesto Pizza


From: Our Family Treat


1 recipe pizza dough (need a recipe? Look below)
1 cup pesto (homemade or store bought)
2 chicken breasts, shredded
1 cup shredded mozzarella
1/2 cup feta cheese
1 bunch asparagus, halved


*Next time I will add bacon!


This pizza can be as easy or as difficult as you would like. To save on time, use rotisserie chicken and pre-made pesto....or make your own!
Follow directions for pizza dough. Roll out and spread pesto over the crust. Then layer with chicken, cheeses and asparagus. Bake as directed (or grill...using instructions here.) Sometimes we have to finish it off on the broiler...otherwise the crust will get burned!

Pizza Dough

1 Tablespoon Yeast
1 Cup +2 Tablespoons warm water
1 Tablespoon Sugar

Set aside and let grow.


2 Tablespoons Shortening
1 Teaspoon Salt
1 Teaspoon Sugar
3 Cups flour


Combine, and then add yeast mixture.


Once mixed well, let rise for twenty minutes.  Roll out dough and add toppings!


Bake at 400 for about 15-20 minutes