This chicken pizza recipe has layers of flavor!

A recipe with this much flavor is usually one that involves hours and hours to develop that flavor (totally true of my fettuccine bolognese).

But, just like my gyro pizza, this chicken pizza recipe uses shortcuts from the grocery store to achieve a gourmet pizzeria flavor in just about a half an hour.

With unique, chef-inspired ingredients like roasted garlic, fresh mozzarella cheese and everything bagel seasoning, this will be the best chicken breast pizza you’ve ever made at home.

The recipe card includes instructions for cooking it in the oven OR on the grill (a perfect summer meal).

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Do you have “clean out the fridge” meals once in awhile, or even weekly?

Pizza is frequently on our menu for that type of meal, because pizza (and even a crostini pizza bar) is great as a vehicle to use up extra odds and ends hanging out in the fridge (like rotisserie chicken for chicken pizza or cheeseburger pizza made with leftover ground beef).

Often, these leftover ingredients are from two or three recipes I’ve made for work, resulting in one big Frankenpizza (which is honestly how the crab rangoon pizza came about).

Celery, grape tomatoes and odds and ends of cheese often need to be used up. And we always have shrimp of some kind in the freezer, because it’s one of my daughter’s favorite foods.

While shrimp is great for an appetizer or a seafood pasta salad, you might not generally think of it for pizza. I’m hoping I can change your mind with this buffalo shrimp pizza recipe.

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Before having a kid, I could count on one hand the number of times I’d eaten crab rangoons in my life.

It wasn’t something my parents ordered when we got Chinese takeout, and it wasn’t until I met my husband in college that I was introduced to this very Americanized Chinese appetizer to go alongside my General Tso’s chicken.

But one night after my daughter had started eating solid foods, we ordered crab rangoons on a whim. And she LOVED them. I mean, she could have devoured an entire order herself if we let her.

Now, when she hears takeout food delivered to our porch, she always asks “are there goonies?” She is so disappointed when we’ve ordered burritos or chicken shawarma instead. But we order far more crab rangoons than I’d like to admit.

So today, I thought I would combine my daughter’s favorite food with my husband’s favorite food of pizza (he’s the inventor of our cheeseburger pizza and chicken pizza), to make a very special treat for both of them, with this crab rangoon pizza.

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Disclosure: This is a sponsored post written by me on behalf of the Michigan Cherry Committee. All opinions are 100% my own.

Sometimes, I’m pretty sure I should have named this blog “Foxes Love Pizza,” and just gone all in on homemade pizza! Homemade pizza is something I grew up eating, albeit classic pepperoni and mushroom most of the time.

But sometime over the years, as my husband and I started cooking together more, we began branching out into things like chicken pizza with roasted garlic, cheeseburger pizza with all of the fixings, and even crostini pizza bars for parties.

These days, homemade pizza is almost always on our weekly meal plan, sometimes if only to use up leftover ingredients from other meals.

Last week, I had a bag of Brussels sprouts originally destined for air fryer Brussels sprouts or maple Brussels sprouts that were abandoned a few days prior (I’m no hero, I love takeout after a long day). I had also made some bacon in the oven for breakfast, and had a few slices left over.

I paired those ingredients with Montmorency tart cherries to create this easy, savory and sweet, homemade Brussels sprouts pizza with cherry glaze.

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Loaded Potato Pizza

I may have mentioned this previously, but I keep a “to make for the blog” list of recipe ideas on my phone.

I’m always adding to it based on inspiration I get from restaurants (like a blood orange margarita), magazines (like the chilean sea bass I adapted from Bon Appetit) and the farmer’s market (like a batch of fajitas veggies when bell peppers are in season).

“Loaded Baked Potato Pizza” has been on that list since, I kid you not, 2013. Well, I finally made it a reality, and it was just as delicious as I always hoped it would be!

Now I’m wondering why I waited so long to make this recipe. My favorite thing about this Loaded Baked Potato Pizza recipe is that it can be made entirely with ingredients you already have in your kitchen or are EASY to find at any grocery store (just like my loaded mashed potato casserole).

No hunting around for obscure ingredients required.

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Little known fact about me: I don’t really like pizza that much. I know, it’s as un-American as it gets. But it’s not entirely true.

You see, it’s fine, but I would just never choose pizza, when I have my choice of restaurant or takeout meals (or even the option to make a super fast meal at home, like turkey meatballs recipe air fryer or salmon pesto pasta).

So many American families default to pizza as the easiest option at the end of a very long, busy day, but we hardly ever do. My long suffering husband never gets his fill of takeout pizza (although I will make him a crostini pizza bar once in awhile).

But don’t feel bad for him. Because I do love HOMEMADE pizza, especially with flavor combinations that go beyond the typical cheese and pepperoni.

This Gyro Pizza is the type of pizza that I’m happy to eat, and share with you!

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All of Jeff’s friends love pizza, burgers, barbecue, and beer. He’s no different . . . he just like to class them up a bit.

He brews his own beer, makes his own pizza (you’ve read about many of them), smokes his own root beer ribs, and tries every joint in the greater Detroit area claiming “voted best burger”.

With this pizza, he decided to do a fusion (just like my fusion gyro pizza and taco mac and cheese and General Tso’s meatballs recipes). Behold the cheeseburger pizza.

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So, I think it’s time to have our annual heart-to-heart again. Just hear me out, OK?

I don’t like pumpkin.

It’s considered sacrilegious in the food blogger community, but I’m willing to admit the truth. It’s just not a flavor that appeals to me. I made a few pumpkin recipes in the early days of this blog to try to fit in with the cool kids, but the truth was, my heart just wasn’t in it.  (more…)

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My husband LOVES making pizza – he grills it in the summer, bakes it in the winter, and comes up with a new flavor combo each time. In this monthly “guest post,” I’m going to sit back, relax, and maybe take the occasional photo while Jeff makes me a pizza and tells you about it. Here he is:

As you probably guessed, Thanksgiving week is a BIG week within a food blogger household. Not only is Lori preparing the usual items for our family Thanksgiving, but she is constantly testing and retesting recipes that range the gambit from using leftovers, to creating modern twists on old staples, and everything in between.

Because of this, we are literally inundated with leftover roasted turkey. This week could be summed up by the phrase: Gobble ‘Til You Wobble.

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In this monthly series, I commit to cooking whatever is on the cover of Bon Appetit, Saveur or maybe some other food magazine. There’s a reason these particular dishes are on the cover – they’re usually the best recipes in the magazine.

I guess you could say I cooked the Grandma pizza from the cover of Bon Appetit’s October 2014 issue, if you’re willing to overlook the facts that I didn’t make my own sauce, got lazy and didn’t make homemade crust (even though I know how to now, especially for Detroit style pizza), forgot to buy fresh mozzarella and just used the cheap stuff, and only used one type of soppressata.

I mean, sometimes life just happens. Also, many of Bon Appetit’s recipes are simply too complicated for me. And I’m willing to guess that if they’re too complicated for somebody who spends half her day in the kitchen, then they’re probably too complicated for the average Joe. Regardless, the combination of soppressata and fennel on this Grandma pizza was a winner.

Speaking of The Average Joe, I noticed while I was in Italy that there were A LOT of guys named Fabio around. Most of them were just totally average looking. So, I’m thinking that in Italy, The Average Joe = The Average Fabio?

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