Chicken Crust Pizza

It’s been a crazy couple of months for this girl. I went right from working full time at my favorite place in the world, to a long term subbing assignment at an inner city school, moved out of my parents into what would be our first apartment, started a new long term assignment at a different school with my own classroom, finished planning a wedding, and got married. Needless to say, I haven’t had too much time to breathe. BUT I have an entire collection of recipes, classroom freebies and adventures, wedding pictures and vendors, that I’ve been stock piling for when I was finally able to join the blogging world again.

Being that I have a special affinity for food, it’s only fitting that my return post be one of my new favorites, and one that Ethan LOVES- chicken crust pizza. This recipe was cooked in a 10in cast iron skillet, to give you an idea of space: ingredient ratio.

What you’ll need:

2-3 boneless skinless chicken breast (ground chicken is fine too)

1 egg

About ½ cup bread crumbs

Tomato sauce of choice (I use canned stuff from my parents garden)

Spices of choice (to add to your sauce- I do onion, garlic, basil, oregano, and red pepper flakes)

PIZZA TOPPINGS! This is my favorite part! I get good mozzarella, pepperoni, and fry up some bacon

Preheat your oven to 375.

  1. In a food processor, ground the chicken with the egg. It will be a fairly mushy consistency. Mix in the bread crumbs by hand or with a spoon. The egg helps keep the chicken from shrinking and the bread crumbs help bind it all together.
  2. Smoosh the chicken into the bottom of a baking dish, or skillet. Make sure it is pretty even. I like to make the edges a bit thicker like a real pizza crust. Put in the oven for at least 20 minutes or until it’s no longer pink.
  3. The sauce can be done a number of ways. I usually start my sauce on the stove well before I’m ready to use it to give the flavors time to meld and develop. You could also just use a jar of Ragu, the choice is really up to you. I do however recommend heating the sauce before using it.
  4. After the chicken crust is done baking, assemble the toppings! This is a great chance to get the kids or your spouse involved. I fried bacon, then sautéed onions in the bacon fat. I added some of the onions to the sauce, and used the rest as a topping on the pizzas. Bacon makes everything better.
  5. Since the chicken is already cooked and the sauce is already warm, you’re really only putting it back in the oven to melt the cheese (clearly the best part). I put it back in the oven at 375 for about 10 minutes to get it started, and kick on the broiler to really finish bubbling the cheese.

EAT! 😀

Pocket Pork, Cheesy Bacon Potatoes, Fresh Green Beans

After spending my afternoon floating around reading “The Jane Austen Handbook,” and drinking my favorite Summer Tea, I got to make dinner!


1 cup chopped onion

4-6 Boneless/Skinless pork chops

1 clove garlic


1/2 cup EVOO

Fresh Green Beans

3 tablespoons butter

8-10 red potatoes (as many or as little as you need really)

1 cup shredded cheddar cheese

1 cup shredded Marble Jack

Worcestershire Sauce

Garlic Powder

REAL Bacon bits

1. Mince the onion and clove of garlic. We had a little baby onion from our garden that was the perfect size! Add almost all of them too a bowl. You’ll need about a tablespoon of the onion/garlic for the potatoes.


2. Add the EVOO, salt and pepper, and a few dashes of Worcestershire sauce to the onion and garlic in the bowl. Add in the thawed pork chops. Shake around to distribute the marinade.


3. Pre-heat your oven to 400. Start a pot on the stove to pre-boil the potatoes.

4. Dirty peel and chop your potatoes. Add them to the water with the remainder onion and garlic. Boil until soft NOT mushy.

5. Create a foil pocket, spray with non-stick spray. Dump the pork chops and marinade into the pocket. Wrap up, and place on a baking sheet with sides.


6. Grease a baking dish. Add half of your potatoes. Cover with half of the cheese and bacon. Dump rest of potatoes on top. Cover with remaining cheese and bacon. Cut up 2 tablespoons of butter to add on top. Cover with foil.


7. Add potatoes to the oven with the pork chops. The pork should be in for a total of 30-45 minutes depending on how thick the chops are. The potatoes really just need to melt and have the flavors meld together and should be in for about 20-30 minutes.

8. As everything finishes cooking, boil your green beans until soft and strain. Toss in your last tablespoon of butter. Sprinkle with garlic powder.

9. Pull everything out, make a plate and ENJOY!



While the Boys are Away….

The mice will play! My dad is down in Florida on a business trip. My brother is on a business trip with his internship this week. That leaves my mother, the 3 dogs and I home for the week! MWAHAHAHAHA! Yes, that is my evil laugh. Other than prepping the house for my brothers high school graduation party, I get free range of the kitchen and a little bit more wiggle room without the picky boys home.

First up on the menu for dinner- Stuffed loaded potatoes! This recipe is super flexible based on what you like in and on your potatoes. This is what my ma and I did.

2 large red potatoes

Sour Cream

Bacon/Bacon bits

Cheese of your choice

Any herbs/seasoning- basil, rosemary, oregano etc of your choice

Garlic- fresh minced or powdered

Onion- fresh minced or dried

1. Scrub the potatoes and cut them in half. Boil until soft.

2. With a spoon or melon baller remove the insides, kind of like a potato skin and put in a bowl

3. With the insides of the potatoes mash in the sour cream, cheese, herbs, garlic and onion to taste


4. Refill the potatoes with the mash and cover with cheese. Place halves in a cupcake tin to help keep them up.


5. Put in the oven for a few minutes for the cheese to melt or under the broiler until the cheese has melted and browned.



Cheesy Chicken Bacon Potato Hash

It happens to everyone. You get home from work and have to make dinner. As you dig through the freezer you come up with a pack of chicken breasts. With a little more digging you find bacon. Looking through the pantry you pull out some potatoes. Opening the fridge you find a block of cheese and not much else. Well, this happened to me. My boyfriend hadn’t been grocery shopping in some time and there seemed to be nothing in the house but those few things. So I came up with this.

3 chicken breasts
Bacon bits or bacon BAKED and crumbled
4-6 potatoes (I like red)
2 cups of cheese
1-2 tablespoons butter COLD

1. Cook the chicken. Grill it, boil it, bake it, microwave it. Just cook it.

2. Cut chicken into bite sized pieces. I threw mine in my magic bullet so it was nice and shredded.

3. Peel and cut the potatoes in relatively small pieces. The smaller the quicker they will bake. (Sometimes I boil them to speed the baking process up a bit)

4. If you are baking your bacon, place cookie cooling rack on a cooking sheet. Place bacon on cooling rack and bake at 350 until crispy. The fat drains through the cooling rack leaving crispy and “healthier” bacon. Or you can just use store bought bacon bits, the REAL ones.

5. Grate at least 2 cups of cheddar or cheese of your choice.

Now you have everything prepped! Time to put it together.

6. Combined chicken, potatoes, bacon bits/crumble and half of the cheese either in baking dish or bowl. *grease bottom of baking dish!*

7. Cover mixture with remaining cheese!

8. With a knife, cube or slice butter and drop on top of casserole.

9. Cover with foil.

If potatoes are already cooked, bake at 350 for about a half hour to melt the cheese and get all the flavors together. If potatoes are not cooked, bake at 375 for 30-45 min or until the potatoes are soft.

So next time you find empty cupboards, don’t sweat! This super easy and relatively cheap dinner is yummy and takes about an hour and 15 minutes start to eating! It can easily be made ahead of time, and just thrown in the oven when you’re ready to eat.