A Toast to Tiffany!

“Just a small town girl, living in a lonely blog world” — My hysterical attempt to blogging.

BBQ Chicken and Goat Cheese Pizza September 25, 2015

Filed under: Chicken,Pizza — tiffanyrose913 @ 2:00 pm

This was such a great meal for a couple reasons.. 1.  I had bbq chicken in the crockpot the first day – cooked the whole package of chicken breasts, then shredded the two I had left over to put on this pizza the next day!  I love meals like that!  This orginally called for bbq pork, which I equally love, but had chicken on hand 🙂

2015-bbq pizza


For the topping (for one pizza):

  • 3/4 cup BBQ sauce (use your favorite)
  • 1 cup cooked Kalua Pork (we love using our leftover shredded pork on pizza)
  • 1/4 cup sliced red onion
  • 1/3 cup sliced fresh pineapple
  • 1 cup mozzarella cheese, shredded
  • 1/4 cup goat cheese, crumbled
  • 2 Tbsp parmesan cheese
  1. Pat the dough with floured hands to make a 12inch round pizza (using a baking pizza stone or round pizza pan). Form a rim by pinching the edge of the dough.
  2. Spread your bbq sauce on bottom of one crust. Top with shredded pork, red onion and pineapple. Sprinkle pizza with three cheeses.
  3. Bake in oven for 18-20 minutes, until cheese is bubbly and melted and the crust is browned. Slice and enjoy immediately!!

Pizza ala Vodka April 10, 2014

Filed under: Beef,Pizza — tiffanyrose913 @ 4:47 pm

I love vodka sauce anything ( I usually love vodka anything, for sure, but not while 7 months preg!! LOL ), so when this popped up on my google reader I immediately printed it out! I love making pizza, doesn’t hurt that Mike always gets fresh pizza dough balls down the strip at Penn Mac! 1.99 – best bargain in Pittsburgh!
I did say while we were eating how good this would have tasted in a wood/coal fired oven! It was sooo good 🙂

1 heaping cup halved cherry or grape tomatoes
1 tablespoon olive oil
pinch of sugar
kosher salt
1 tablespoon butter
1/2 small onion, minced
2 cloves garlic, minced
1/4-1/2 teaspoon crushed red pepper flakes
2 teaspoons tomato paste
1 (28-oz) can crushed tomatoes
1/2 cup vodka
1/2 cup heavy cream
1 lb. pizza dough
olive oil, for brushing
2 links spicy Italian sausage
1 cup freshly shredded mozzarella cheese
1/2 cup freshly grated Parmesan cheese
2 tablespoons chopped fresh basil

Preheat the oven to 500 degrees. Place a baking stone on the bottom rack.

Toss the tomatoes with olive oil, salt, and sugar. Spread on a rimmed baking sheet or in a glass baking dish. Roast the tomatoes, stirring every 5 minutes, for 15-20 minutes total. Remove the tomatoes from the oven. If you’re like me, allow the tomatoes to cool slightly, then remove the skins. Move the baking stone to the top rack.

In a medium skillet, melt the butter over medium heat. Add the onion and cook, stirring often, until softened, 5-6 minutes. Stir in the garlic, red pepper flakes, and tomato paste, and cook until fragrant, stirring constantly, about 30 seconds. Pour in the crushed tomatoes, bring to a simmer, and cook until slightly thickened, about 5 minutes. Stir in the vodka and cook an additional 5-8 minutes, remove from heat, and stir in the cream. Season with salt and pepper to taste, and set aside.

Remove the sausage from its casings and cook in a skillet over medium-high heat until browned and cooked through, 5-6 minutes. Drain off fat and set aside.

Sprinkle a large square of parchment paper with flour and roll into a 14-inch round. Brush the edges with olive oil. Spread 1/2 – 3/4 cup of the vodka sauce over the dough. Don’t use too much sauce or the pizza will be soggy in the middle. Sprinkle with the mozzarella, followed by the spicy sausage, roasted tomatoes and Parmesan cheese.

Transfer the pizza to the preheated baking stone, and cook 10 minutes, rotating the pizza 180 degrees after 5 minutes. Allow to cool 10 minutes then sprinkle with the basil, slice, and serve. Pass the extra vodka sauce at the table for dipping.


Buffalo chicken Pizza October 31, 2013

Filed under: Chicken,Pizza — tiffanyrose913 @ 6:58 pm

buff chicken pizza
I made this for Me and Natalie last friday night when the boys were in the woods! Typical! This was fantastic, and tasted just like something you would get at a pizzeria!

1 ball of pizza dough
3/4 cup (237 ml) buffalo wing sauce (look for “wing sauce” not “hot sauce”)
1 container greek yogurt
1/2 container crumbled blue cheese
2 cups (210 grams) shredded cooked chicken
1 cup (60 grams) grated cheddar cheese
1 cup (60 grams) grated mozzarella cheese
2 green onions, thinly sliced


Heat Oven and Prepare Baking Sheet
Heat oven to 400 degrees F (200 degrees C). Then, spray a baking sheet (with sides) with cooking spray.

Pre-Bake Pizza Crust
Form pizza dough into a 15-inch by 10-inch rectangle (this doesn’t have to be exact, just close). Place dough onto baking sheet then bake for 8 minutes.

Prepare Buffalo Chicken
While the pizza crust bakes, add buffalo wing sauce , shredded chicken, yogurt, and blue cheese and mix in a bowl.
Evenly spread the buffalo chicken over the baked pizza crust then scatter the cheddar cheese, mozzarella cheese and half of the sliced green onions on top.
Bake pizza 6 to 10 minutes until cheese has melted and starts to bubble. Scatter remaining sliced green onions on top. Then, serve


Pizza Bianca with Kale and Meatballs September 18, 2013

Filed under: Pizza — tiffanyrose913 @ 7:22 pm


Is there a recipe that Giada makes that doesn’t look amazing?  I saw this on tv , and had to immediately make it.  For some reason, my grocery store was sold out of kale, so I just used arugula as a topping! 

Pizza Bianca with Kale and Meatballs

2 tablespoons unsalted butter, at room temperature
2 tablespoons all-purpose flour
1 cup whole milk
1 dried bay leaf
1/8 teaspoon ground nutmeg
1 clove garlic, smashed and peeled
¼ teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
Extra-virgin olive oil, for oiling the baking sheet and for drizzling
1 (1-pound) ball pizza dough
¾ cup coarsely grated whole-milk mozzarella cheese
8 Classic Italian Turkey Meatball (recipe follows), halved
½ cup finely grated Parmesan cheese
2 medium leaves kale, ribs removed, coarsely chopped
½ teaspoon kosher salt


In a heavy small saucepan, melt the butter over medium heat. Add the flour and stir constantly for 1 minute. Gradually add the milk, whisking constantly. Add the bay leaf, nutmeg and garlic. Whisk over medium heat until the mixture thickens to sauce consistency and is smooth, about 6 minutes. Stir in the salt and pepper.
Remove and discard the bay leaf and garlic.
Preheat the oven to 450 degrees F. Oil a heavy non-stick 16-by-10-inch baking sheet with olive oil.

Using fingers, spread the dough over the prepared baking sheet into a rectangle shape. Drizzle the dough with olive oil. Spoon the sauce on top and spread evenly leaving a 1-inch border around the dough. Sprinkle the mozzarella cheese on top. Arrange the meatballs, cut-side-down, on top. Sprinkle with Parmesan cheese. Bake for 15 minutes. Remove the baking sheet from the oven and add the kale in an even layer on top of the meatballs. Drizzle with olive oil and sprinkle with salt. Bake for 10 minutes longer until the kale is crispy.

Cut into squares and serve.


Fig Jam Pizza with Goat Cheese and Arugula May 3, 2013

Filed under: Pizza — tiffanyrose913 @ 1:54 pm

pizza 2
Back when I was a Pitt Student, parking was a premium ( and even more so now! ) , and our parking lot near the Business Buildings was turned into a “green space” right after our graduation. I remember being soooo happy that we missed out on this nightmare, less parking at Pitt so they can put in a park? The horror!
Now , on campus, not only is it a beautiful green space, but they have tons of food trucks and little food stands, and this awesome Restaraunt ” The Porch” to feed all the hungry students. Not only am I glad that I missed out on a parking disaster, I am glad that The Porch wasn’t there, because I would go there and eat all of their delicious wood fired Pizzas and Margaritas instead of going to class!! LOL
The Porch is an amazingly delicious restaurant, and they offer a pizza just like this on their menu… as soon as I tasted it , I knew I had to replicate it ( minus the delicous wood fired oven taste! ). This pizza is amazing!

1 cup Trader Joes Fig Butter
2 shallots diced thin
1 cup italian cheese mix shredded
1 log goat cheese sliced into rounds
3 Handfuls of Arugula
Pizza Dough

Preheat oven to 425. Sautee Shallots in olive oil until caramelized. Lay out pizza dough on pizza stone , or sprayed aluminum foil on a pan. Spread fig jam in a thin layer all over. Add shallots, Then italian cheese, then goat cheese rounds. Cook in oven for about 10 minutes or until crust is browned. Add Arugula and Eat!! 🙂


Proscuitto Gorgonzola Apple Pizza April 7, 2013

Filed under: Pizza — tiffanyrose913 @ 11:30 pm

I have been on a specialty pizza kick lately – first with my delicious fig/goat cheese/ arugula pizza I made to honor the most delicious pizza I had at The porch in Schenley ( which I just now realized I have never put on my blog yet! Oh well, will have to make it again 🙂 ) , and now with this delicious creation! We had left over proscuitto from Easter , so I found this recipe on Pinterest and VOILA! , this tasted like we were in a delicious pizza shop 🙂 Yummy!

1 recipe pizza dough
1 Tbsp. extra virgin olive oil
2 medium yellow onions, thinly sliced
salt and freshly ground black pepper, to taste
1 Pink Lady Apple, thinly sliced
1/4 cup walnuts, toasted and chopped
1/4 lb. (4 oz.) prosciutto, thinly sliced
1 1/2 cups fresh mozzarella, grated
1/2 cup Gorgonzola, crumbled

1. Prepare pizza dough according to recipe directions.

2. To caramelize the onions, preheat olive oil in a large skillet over medium heat. Add onions and stir to coat. Season generously with salt and pepper. Cook, stirring frequently, until the onions are soft and golden brown, about 25-30 minutes. Reduce the heat as you are cooking if they are beginning to burn.

3. Preheat oven and pizza stone to 450 F. Form pizza crust and lightly brush with olive oil. Top with caramelized onions, sliced pear, prosciutto, mozzarella, and Gorgonzola. Sprinkle with walnuts.

4. Place on pizza stone and bake for 10-12 minutes until the crust is puffed and golden brown and the cheese is bubbling. Remove from the oven and let rest a minute before slicing.

Makes 1 large pizza.


Strawberry Balsalmic Pizza July 9, 2012

Filed under: Pizza — tiffanyrose913 @ 4:25 pm


This was the perfect summer pizza!  another great one from Annie’s eats !  I used pizza dough from Trader Joes 🙂


For the sauce:
¼ cup balsamic vinegar
½ cup good quality strawberry jam or preserves
1 tsp. sriracha chili sauce

To assemble:
1 ball pizza dough
Olive oil, for brushing
1 cup shredded or diced cooked chicken
4 slices applewood smoked bacon, diced and cooked until crisp
½ cup thinly sliced yellow onion
4 oz. shredded mozzarella cheese
2 oz. freshly grated Parmesan cheese
2-3 tbsp. minced fresh cilantro
Scant ½ cup hulled strawberries, diced


  • Add the balsamic vinegar to a small saucepan over medium-high heat.  Bring to a boil, reduce to a simmer, and let cook 4-5 minutes or until reduced by about half with a thick, syrupy texture.  In a small bowl, combine the balsamic reduction with the strawberry jam and sriracha chili sauce.  Set aside.
  • To make the pizza, heat the oven to 500˚ F and preheat a pizza stone for at least 30 minutes.  Roll out the pizza dough into a 12-14 inch round.  Lightly brush the perimeter of the dough with olive oil.  Spread the balsamic-strawberry mixture in a thin layer over the crust.  Layer with the chicken, bacon, onion, cheeses, cilantro, and strawberries.
  • Transfer the pizza to the preheated pizza stone and bake until the cheese is melted and bubbling and the crust is lightly browned, about 11-12 minutes.  Remove from the oven and let cool slightly before slicing and serving.

Sweet Potato and Kale Pizza January 11, 2012

Filed under: Pizza — tiffanyrose913 @ 8:01 pm

I am so glad I tried this – the flavors were so good together!  And it is good luck to eat kale in the new year!  Score!!


Your favorite pizza dough

1 large sweet potato, thinly sliced, about 1/4 inch thick
1/2 red onion, sliced
1 1/2 tablespoon olive oil, divided
Salt and pepper, for seasoning potato slices and onion
1 1/2 cups mozzarella cheese
1 1/2 cups chopped kale
1 tablespoon balsamic vinegar
1 teaspoon, freshly chopped rosemary


1. Preheat the oven to 400 degrees F. Place the sweet potato slices and red onion slices in a bow and toss with 1/2 tablespoon of the olive oil. Season with salt and pepper. Place on a large baking sheet and bake for about 20 minutes, or until the sweet potatoes are soft and tender. Make sure you turn them once during the 20 minutes. Remove from oven and let cool while you prepare the pizza dough.

2. Turn the oven to 500 degrees F or as high as your oven will go. If you have a pizza stone, place the pizza stone in the oven to get hot. On a lightly floured surface, roll out the pizza dough, using a rolling pin. Roll it out to about 3/8 of an inch. Place the pizza dough on a pizza peel or pan that has been generously coated with corn meal. Lightly brush the dough with the remaining 1 tablespoon of olive oil. In a small bowl, toss the kale with balsamic vinegar. Top the pizza dough with mozzarella cheese, sweet potato slices, kale, red onion slices, and fresh rosemary.

3. Place the pizza in the oven-directly on the pizza stone, if using one, or on the oven rack. Bake for 10-15 minutes or until pizza crust is golden and cheese is melted. Remove from oven and let cool for a few minutes before slicing. Slice and serve warm.


Pad Thai Pizza October 20, 2011

Filed under: Chicken,Pizza — tiffanyrose913 @ 3:03 pm

As stated before, on numerous other posts – I love thai food , and I love pizza, so what on earth could be bad about this recipe?  It was sooo good, was so close to my fave california pizza kitchen pizza!  love!  I just used a regular boboli crust – so good!

For the sauce:
1/2 c. smooth peanut butter
1/3 c. hoisin sauce  – I didn’t have any on hand, so I just used a sweet barbeque sauce
1 TBSP red wine vinegar
2 tsp. minced ginger
3 minced garlic cloves
2 TBSP toasted sesame oil
2 tsp. low-sodium soy sauce
2 tsp. chili sauce1 TBSP fish sauce
2-3 tsp. water
For the pizza:
olive oil for brushing crust
1 large chicken breast, cooked and shredded
1 1/2 c. shredded part-skim mozzarella
4 scallions, slivered diagonally
1/2 c. bean sprouts
1/4 c. shredded carrot
3 TBSP peanuts, toasted and chopped
1/4 c. cilantro, chopped
1.  Combine all sauce ingredients in a medium saucepan.  Bring to a gentle boil for one minute.  Divide sauce into two portions.  Combine one portion with chicken and reserve the other.
2.  Place a pizza stone in the oven and preheat to 500 degrees Farenheit.
3.  Dust working surface with cornmeal.  Roll out pizza dough and cover with as much of the reserved sauce as you wish.  Brush uncovered bordered with olive oil.  Sprinkle half the cheese over the sauce, then top with chicken.  Sprinkle remaining cheese over the chicken, then top with scallion, bean sprouts, and carrots.
4.  Place pizza on pizza stone using a pizza peel or large spatulas.  Bake for 9-12 minutes or until cheese is bubbling and golden.  Remove pizza from oven and top with peanuts and cilantro.  Let cool for three minutes, then serve.



Eggplant Ricotta Pizza September 12, 2011

Filed under: Pizza — tiffanyrose913 @ 1:43 am










If there is one dinner I love experimenting with, it is pizza – so when I saw this recipe, I knew it was right up my alley.  Me, Mike, and Max, went to the strip district a couple days before, got a great looking eggplant, and some already made pizza dough from the Pennsylvania Macaroni Company… omg was this dough perfect!  Go buy some now!  It even got those little pizzeria bubbles in the crust, actually tasted like a real pizza! LOL  Also, a picture of Max in the strip!  He loved it!

1 batch pizza dough
Tomato sauce
1 1/4 cups mozzarella cheese, divided
4-5 thin, small, breaded eggplant cutlets, at room temperature or slightly warm
Ricotta cheese
Italian seasoning

1-Preheat the oven to 450 with your pizza stone in the oven.
2- Prepare your crust. Top with a light coating of tomato sauce and about 1/2 cup of mozzarella cheese.
3- On a separate plate top each eggplant cutlet with some ricotta cheese and a tbsp or two of sauce. Use a spoon to spread the sauce over the cheese. Repeat until all eggplant is topped.
4- Place the eggplant evenly over the pizza. Use the remaining mozzarella cheese to top the whole pizza. Sprinkle with Italian seasonings.
5- Bake 12-15 minutes, until the cheese is melted and the crust is golden.