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The 6 Best Outdoor Pizza Ovens of 2023

In this guide to the best outdoor pizza ovens, I’ve researched the best options to suit every home chef’s preference and cooking method — including wood-fired, gas-powered, and electric pizza ovens.

pizza oven
In this guide to the best outdoor pizza ovens, I’ve researched the best options to suit every home chef’s preference and cooking method — including wood-fired, gas-powered, and electric pizza ovens.

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Breakfast Pizza

Breakfast pizza, made with eggs, bacon, and cheese, is a great way to spice up your weekend breakfast or brunch routine!

The post Breakfast Pizza appeared first on Budget Bytes.

We’ve all had cold pizza for breakfast at some point in our lives (…right?), but intentionally making pizza for breakfast is a whole other ballgame. Breakfast foods taste surprisingly good in pizza form (especially eggs!) and there are so many other fun ingredients you can add to the mix. So if you’re pizza-obsessed like me, or just want to change up your weekend breakfast or brunch routine, you’ve got to make a breakfast pizza. It’s also perfect for brinner (breakfast for dinner)!

One slice of breakfast pizza being pulled from the pie.

What’s on a Breakfast Pizza

There are no real rules when it comes to pizza. But in order to confidently call this a breakfast pizza, it’s got to have some classic breakfast ingredients, like bacon and eggs. The rest is totally open to interpretation! Use any crust you’d like (classic pizza crust, thin crust, a tortilla, crescent rolls, etc.), use red pizza sauce, white sauce, or go sauceless, use any type of cheese you like, and go wild with the leftovers in your fridge for even more toppings!

What Else Can I add?

I’ve kept the breakfast pizza below pretty simple, but pizzas are always a great opportunity to use up your leftovers. Here are some alternative or additional topping ideas for your breakfast pizza:

  • Bell pepper
  • Onion
  • Ham
  • Spinach
  • Tomato
  • Feta
  • Breakfast sausage
  • Hashbrowns
  • Mushrooms

Basically, anything that you can put in an omelet, you’d can put on a breakfast pizza!

Egg Options

I love a good liquid gold runny egg yolk, but if that’s not your thing, scrambled eggs work great on breakfast pizzas, too. Just make sure to only cook the eggs about halfway, until they’re still quite glossy because they will finish cooking while on top of the pizza in the oven. If you fully cook the eggs before adding them to the pizza, they’ll end up dry and rubbery after the pizza cooks.

Make it More Budget-Friendly

If you’re working on a super tight budget, here are a few ways you can make sure to keep the cost of your breakfast pizza LOW:

  • Make your own dough: the ingredients for pizza dough are as simple as they come, so making it from scratch is always going to be the cheapest option. We’ve got several pizza dough recipes on our website, including classic pizza dough, thin crust, and no-yeast pizza dough. You can even par-bake a tortilla for an ultra-thin and crispy crust!
  • Use less cheese and more eggs: Cheese is the most expensive ingredient on our breakfast pizza, but if you double the amount of eggs to cover more surface of the pizza you can cut back on the cheese by half and still have a delicious pizza!
  • Cut back on the meat: The bacon was the second most expensive ingredient in our breakfast pizza, but you could easily cut the amount of meat in half and supplement with some extra veggies! Using a lower-cost meat, like deli ham or sausage is another great option.
Overhead view of one slice of breakfast pizza on a plate.
Close up of a sliced breakfast pizza.
Print

Breakfast Pizza

Breakfast pizza, made with eggs, bacon, and cheese, is a great way to spice up your weekend breakfast or brunch routine!
Course Breakfast, Brunch
Cuisine American
Total Cost $6.65 recipe / $1.66 serving
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 2 slices each
Calories 726kcal

Ingredients

  • 8 oz. bacon $2.30
  • 1 large prepared pizza dough* $0.62
  • 1/2 cup pizza sauce $0.53
  • 2 cups shredded cheese $2.49
  • 4 large eggs $0.36
  • 2 green onions, sliced $0.35

Instructions

  • Cook the bacon in a skillet over medium heat until brown and crispy. Drain the cooked bacon on a paper towel lined plate.
  • Preheat the oven to 450ºF. Stretch the pizza dough out over a pizz pan, then spread the pizza sauce evenly over the surface (leave about ½ inch of bare crust around the outer edge).
  • Sprinkle the shredded cheese evenly over the sauce. Crack four eggs onto the pizza, spaced out evenly over the surface, the crumble the bacon on top.
  • Bake the pizza for 12-15 minutes in the preheated oven or until the crust is golden brown, the cheese is melted, and the eggs are cooked to your liking (solid whites, firm or liquid yolks).
  • Top the baked pizza with green onion, slice into 8 pieces, then serve!

See how we calculate recipe costs here.

Notes

*Use any type of prepared pizza dough you prefer, homemade or store-bought.

Nutrition

Serving: 2slices | Calories: 726kcal | Carbohydrates: 51g | Protein: 34g | Fat: 43g | Sodium: 1650mg | Fiber: 2g

How to Make Breakfast Pizza – Step By Step Photos

Cooked bacon in a skillet.

First, cook 8 oz. bacon in a skillet over medium heat until brown and crispy. Drain the bacon on a paper towel-lined plate. (You can use breakfast sausage in place of bacon, if preferred).

Sauce being spread out on a pizza dough.

Preheat the oven to 450ºF. Stretch a large pizza dough out over a pizza pan, then spread about ½ cup of pizza sauce over the surface of the dough (use more or less sauce to your liking).

Cheese on the pizza, eggs being cracked onto the cheese.

Sprinkle about 2 cups of shredded cheese over the surface of the pizza (we used a mix of cheddar and mozzarella because we’re using up leftovers!). I like to save a handful of the cheese to add on top of the eggs. Crack four eggs onto the pizza, spaced out evenly over the surface.

Bacon and more cheese added to the pizza.

Crumble the bacon over the surface of the pizza, then sprinkle any remaining cheese on top.

Baked breakfast pizza.

Make sure the oven is fully preheated to 450ºF, then bake the pizza for 12-15 minutes, or just until the egg whites are set, the yolks are still soft, and the dough is golden brown around the edges.

Breakfast pizza topped with green onions.

Top the pizza with sliced green onions, cut into eight pieces, then enjoy!

Close up of a sliced breakfast pizza.

The post Breakfast Pizza appeared first on Budget Bytes.

Sheet Pan Pizza

Sheet-Pan Pizza is a low-effort recipe guaranteed to make any occasion special and satisfy cravings for take-out pizza at half the cost.

The post Sheet Pan Pizza appeared first on Budget Bytes.

Sheet Pan Pizza is the solution for anyone hoping to make crave-worthy, restaurant-quality pizza at home—at half the cost of carry-out! Our recipe for Sheet Pan Pizza will level up any casual date night in, make for an unforgettable family dinner, or serve as an interactive party dish where everyone helps pick the toppings. Sheet Pan Pizza is not just for special occasions. It’s also the perfect “take-out fake out” meal for two that will yield enough leftovers to check off some weekly meal prep!

A vertical image of a baked sheet pan pizza topped with pizza sauce, cheese, pepperonis, pickled jalepenos and honey that is not sliced.

WHAT IS SHEET PAN PIZZA?

This recipe for Sheet Pan Pizza combines my two favorite kinds of take-out pizza. The crust is a sturdy Foccacia bread, typically used for Sicilian-style “Grandma Pie,” that is baked and then covered edge-to-edge with tons of cheese and toppings—sort of like a Detroit-Style pizza—and then baked again! Sheet Pan Pizza is a fun way to feed a crowd and can easily be divided into sections so everyone in the family gets to have a few slices with their favorite sauce and toppings.

WHAT YOU NEED TO MAKE A SHEET PAN PIZZA:

  • A SHEET PAN: We suggest using a standard 18” x 13” rimmed metal baking sheet or the 16″ x 12.5″ x 1″ enamelware pan in our Shop.
  • PIZZA DOUGH: Our No-Knead Focaccia is oh-so-tasty on its own, but next level as the base of a giant pizza. Totally worth the extra time to make it from scratch! (You can also use store-bought pizza dough—see note below.)
  • OLIVE OIL: We used as little olive oil as possible to make this recipe budget-friendly. (Feel free to use a bit more!) You can substitute or mix it with plain cooking oil to reduce costs even more, but the pizza crust will lack the distinctive taste olive oil provides.
  • STORE-BOUGHT SAUCE: We chose a store-bought, traditional pizza sauce in order to keep things simple. You can totally make your own homemade pizza sauce! Or swap it out for a jar of alfredo sauce, vodka sauce, prepared pesto, or BBQ sauce!
  • TONS OF SHREDDED CHEESE: You need a good amount of cheese for this recipe, but it’s totally worth the extra ingredients to balance out all the bread, sauce, and toppings. 
  • YOUR FAVORITE PIZZA TOPPINGS: Keep it classic or mix it up—anything goes when it comes to Sheet Pan Pizza!
An extreme close up of a single slice of sheet pan pizza raised above the rest of the pizza with a spatula.

DO I HAVE TO MAKE MY OWN CRUST?

I would highly suggest making the pizza crust in this recipe – our shockingly-easy No-Knead Homemade Focaccia. It pretty much does the work on its own! You can substitute the homemade crust with 1 lb. of store-bought pizza dough for this Sheet Pan Pizza recipe (and start with the second set of instructions on the recipe card), but the results will be slightly different from the pizza we made.

TIP: Making Two Pizzas

  • If doubling the recipe: Prepare a doubled amount of pizza dough at once in a very large mixing bowl. Slice the large ball of dough in half (after the first ferment), and transfer each to its own 1/2 sheen pan for the second rise. Follow the recipe as written, also rotating and flipping the baking sheets halfway through both bakes so both pizzas cook evenly.
  • Alternatively, when making two smaller pizzas: Slice the risen ball of dough in half and transfer each to its own 1/4 sheet pan for the second rise. Split the remaining ingredients between the pizzas, and reduce both baking times by about 5 minutes each (also relying on the visual cues as a guide to prevent over-baking or under-baking the crust).

MAKE AHEAD & MAKE IT EASIER

  • You can make the dough for this Sheet Pan Pizza ahead and store it tightly covered in the fridge for up to 24 hours before baking it. Let it sit out at room temperature for about 30 minutes before transferring it to the sheet pan.
  • You can also pre-bake the pizza crust up to 8 hours ahead. Let the bread cool completely before covering it to keep it from getting soggy. When you’re ready to eat, just top the crust with sauce and toppings and bake it again for 10-15 minutes.
A horizontal image of a fully baked sheet pan pizza topped with pizza sauce, shredded cheese, pepperonis, jalepenos and honey that's held up with two white dish towels.
A vertical image of a baked sheet pan pizza topped with pizza sauce, cheese, pepperonis, pickled jalepenos and honey sliced and a spatula is removing the bottom right slice.
Print

Sheet Pan Pizza

Sheet Pan Pizza is a low-effort recipe guaranteed to make any occasion special and satisfy cravings for take-out pizza at half the cost.
Course Dinner, Main Course, Meal Prep
Cuisine American, Italian
Prep Time 30 minutes
Cook Time 45 minutes
Resting Time 2 hours 45 minutes
Total Time 4 hours
Servings 7 people
Calories 539kcal
Cost $9.98 RECIPE / $1.41 SERVING

Equipment

Ingredients

Crust:

  • 4 cups all-purpose flour $0.61
  • 2 cups water $0.00
  • 1 1/2 tsp salt $0.03
  • 2 tsp instant yeast 0.48
  • 2 Tbsp cornmeal $0.03
  • 1 Tbsp olive oil* $0.15

Pizza:

  • 3 Tbsp olive oil, divided* $0.45
  • 1/2 tsp salt $0.01
  • 1/2 tsp Freshly cracked black pepper $0.02
  • 1/2 tsp Italian seasoning $0.05
  • 1/2 tsp red pepper flakes $0.05
  • 1 14oz. jar pizza sauce $1.59
  • 2 cups shredded mozzarella $2.49
  • 1/2 cup Parmesan cheese, shredded or grated $0.75
  • 1/2 cup pepperoni slices (about 3 oz.) $1.50
  • 1/3 cup sliced pickled jalapeños $0.66
  • 2 Tbsp honey $0.38

Instructions

Crust:

  • In a large mixing bowl, combine the flour, water, salt, and instant yeast. Stir until just combined and no streaks of flour remain.
  • Drizzle 1 tablespoon of olive oil around the sides of the bowl, and lift the dough with your hands to make sure the bottom and sides of the bowl are well-coated with the oil.
  • Cover the bowl and let the dough rise in a warm, dry place for 2 hours, or in the refrigerator for up to 24 hours. The dough should double in size and appear bubbly, wet, and very fluffy.**
  • Coat your fingers with a few drops of olive oil and then scrape the dough from the sides of the bowl, turning it over a few times to form a ball. Rest the dough for 5 minutes.

Pizza:

  • Brush 1 tablespoon of olive oil on the bottom and sides of 1 rimmed baking sheet and then sprinkle 2 tablespoons of cornmeal evenly on the bottom of the pan.
  • Coat the ball of pizza dough with 1 tablespoon of oil and flip it out of the bowl (oil side down) on the rimmed baking sheet, using a spatula to scrape any oil left in the bowl on top of the dough.
  • Gently press down the center of the dough and push it outward toward each corner of the pan. Let the dough rest again, uncovered, until it rises slightly and spreads to fill the sheet pan completely (About 30-45 minutes). While the dough rests, preheat the oven to 425℉.
  • Coat your fingers with oil and make dimples all over the dough, also pushing the dough into the corners again if needed. Brush the dough with the remaining 1 tablespoon of olive oil and sprinkle over the salt, fresh-cracked black pepper, Italian seasoning, and red pepper flakes. Bake the crust for 25 minutes, or until the surface of the bread is evenly golden brown.
  • Remove the crust from the oven and carefully spread the pizza sauce on top from edge to edge. Then top with the mozzarella cheese, parmesan cheese, pepperoni, pickled jalapenos, and if desired, a pinch of salt, pepper, and other seasonings
  • Bake the pizza for another 10-15 minutes or until the cheese has melted and started to brown.
  • Remove the pizza from the oven and drizzle the entire surface lightly with honey. Let it cool for 5 minutes and then slice the pizza into 15 squares. Serve each slice topped with more parmesan cheese and fresh-cracked black pepper.

See how we calculate recipe costs here.

Notes

* Olive oil will add a distinct flavor to the pizza crust but can be substituted (or mixed) with cooking oil to make this recipe more budget-friendly. 
** The dough may need more time to rise in the sheet pan if coming out of a cold refrigerator. 

Nutrition

Serving: 2slices | Calories: 539kcal | Carbohydrates: 65g | Protein: 20g | Fat: 22g | Sodium: 1225mg | Fiber: 3g

How to Make Sheet Pan pIzza – Step by Step Photos

Ingredients for a foccacia-style pizza crust mixed together in a white bowl with a wooden spatula sticking out of the bottom left side of the bowl.

Combine 4 cups of all-purpose flour, 2 cups of water, 1 ½ teaspoons of salt, and 2 teaspoons of instant yeast in a large bowl. (If using a single-serving packet of yeast, which contains about 2 1/4 teaspoons, you can use the whole thing!) Stir until just combined and no streaks of flour remain. Drizzle 1 tablespoon of olive oil around the sides of the bowl, and lift the dough with your hands to make sure the bottom is also coated. Cover the bowl and let it ferment in a warm, dry place for 2 hours or in the refrigerator for up to 24 hours. (If coming from the fridge, the dough may need an additional 30 minutes of resting time at room temperature.)

Ingredients for a no-knead focaccia style pizza crust after they have fermented for two hours in a white bowl. A left hand is stablizing the bowl with the right hand pulls the dough away from the side of the bowl.

After the first ferment, the dough should roughly double in size and appear bubbly, wet, and very fluffy. Scrape the dough off the sides of the bowl with your hands, turning it over a few times to form a ball. Let it rest in the bowl for about 5 minutes to prevent the dough from tearing. Brush the bottom and sides of the sheet pan with 1 tablespoon of olive oil and sprinkle 2 tablespoons of cornmeal evenly on the bottom.

Raw pizza dough that has been fermented once and turned out onto a rimmed baking sheet and pressed out into a rectangle for a second ferment.

Coat the ball of pizza dough with 1 tablespoon of olive oil and flip it out of the bowl onto the prepared sheet tray (oil side down), using a spatula to scrape any oil left in the bowl on top of the dough. Gently press down the center of the dough and push it outward toward each corner of the pan. Let the dough rest again, uncovered, until it spreads to fill the sheet pan completely (about 30-45 minutes). Preheat the oven to 425℉.

A raw pizza dough that has fermented for a second time on a rimmed baking tray, two hands are pressing dimples into the center of the dough.

Coat your fingers with oil and make dimples all over the dough, also pushing the dough into the corners again if needed. Brush the dough with the remaining 1 tablespoon of olive oil and sprinkle over a 1/2 teaspoon of salt, 1/2 teaspoon of freshly-cracked black pepper, 1/2 teaspoon of Italian seasoning, and 1/4 teaspoon of red pepper flakes.

A lightly golden pizza crust that was topped with olive oil, salt, pepper, italian seasoning and red pepper flakes and then baked.

Bake the crust for 25 minutes, or until the surface of the bread is lightly golden brown and has developed a still-tender, but firm crust. When pressed lightly (And carefully, don’t burn yourself!), the center of the crust should spring back and should look and feel fully cooked – not squish and soft.

A par-baked pizza crust on a rimmed baking tray that's topped with pizza sauce, shredded mozzarella cheese, parmesan cheese, pepperonis and pickled jalapeño slices that needs to be baked again.

Top the fully-baked pizza crust evenly from edge-to-edge with 1 1/2 cups of prepared pizza sauce (from a 14 oz. jar), 2 cups of shredded mozzarella cheese, 1/2 cup of shredded or grated parmesan cheese, 1/2 cup of pepperoni slices (about 3 oz. or half a standard package), 1/3 cup of pickled jalapenos (about 1/3 of a standard jar), and if desired, another pinch of salt, pepper, and other seasonings.

A fully baked sheet pan pizza that is golden brown and topped with crispy pepperonis, melted cheese and pickled jalapeño slices and a hand is drizzling honey on the right center of the pizza.

Bake the pizza for another 10-15 minutes or until the cheese has melted and started to brown. Remove the pizza from the oven and drizzle the entire surface lightly with honey. Let it cool for about 5 minutes (so the toppings don’t slide off), and slice the pizza into 15 squares. Serve each slice topped with more parmesan cheese and fresh-cracked black pepper.

An extreme close up of baked sheet pan pizza topped with pepperonis and jalepenos that's being drizzled with honey.

Y’all, I love the combo of sweet & spicy toppings we used in this recipe, but I’m always looking for new ideas for my next Sheet Pan Pizza Party! What sauces and toppings will you put on your Sheet Pan Pizza? Tell us in the comments! ~ Marion :)

The post Sheet Pan Pizza appeared first on Budget Bytes.

Stromboli

Stromboli is a fun way to change up pizza night. Fill, roll, bake, then slice your pizza for the perfect finger food or appetizer!

The post Stromboli appeared first on Budget Bytes.

What’s better than pizza? Pizza in a different shape! 😆 Okay, so stromboli isn’t exactly like pizza, but it’s definitely in the pizza family. It’s like a sauce-less pizza rolled up into a delicious sliceable roll… and I have to admit, the roll makes it really fun to eat. You can eat it plain (like I do) or dip each slice into sauce. It’s a great party appetizer or something to snack on for movie night!

Overhead view of slices of stromboli next to a bowl of pizza sauce.

What’s In Stromboli

Traditionally, stromboli would be filled with a variety of cheese, cured meat like salami, and maybe some vegetables, but really it’s up to you! I say go for whatever toppings you like to add to your pizza. Just try to avoid anything super watery, like fresh tomatoes.

I used pepperoni, sautéed mushrooms, provolone, and mozzarella in my stromboli, but here are some other great ingredients to add to stromboli:

  • Olives
  • Banana peppers
  • Sun-dried tomatoes
  • Crumbled bacon
  • Onions

Keep it in Budget

To keep the cost of your stromboli in check, try making your own pizza dough and homemade pizza sauce for dipping! If you don’t have time to make your own dough, a store-bought pizza dough will also work.

Keep a close eye on the price of your filling ingredients, making sure to use a light hand with higher-priced items like meat and cheese. A little bit often goes a long way with those higher-priced items!

What to Serve with Stromboli

Stromboli is a bit heavy with all that meat and cheese, so make sure to lighten up your plate with a simple side salad, or if you’re feeling ambitious, go all out with an Antipasto Salad. You can even use some of the ingredients in the Antipasto inside of your stromboli!

A hand taking one slice of stromboli from the roll.
Overhead view of slices of stromboli around a bowl of pizza sauce.
Print

Stromboli

Stromboli is a fun way to change up pizza night. Fill, roll, bake, then slice your pizza for the perfect finger food or appetizer!
Course Appetizer, Main Course, Snack
Cuisine American
Total Cost $6.62 recipe / $0.66 serving
Prep Time 35 minutes
Cook Time 25 minutes
Total Time 1 hour
Servings 10 slices
Calories 237kcal
Author Beth – Budget Bytes

Ingredients

  • 8 oz. mushrooms, sliced $1.69
  • 2 cloves garlic, minced $0.16
  • 1 Tbsp butter $0.11
  • 1 pinch salt and pepper $0.05
  • 1 large pizza dough* $0.62
  • 6 slices provolone $1.50
  • 2 oz. pepperoni slices $1.00
  • 1 cup shredded mozzarella $1.00

Seasoned Oil Topping (optional)

  • 1.5 Tbsp olive oil $0.24
  • 1.5 Tbsp grated Parmesan $0.17
  • 1/2 tsp Italian seasoning $0.05
  • 1/4 tsp garlic powder $0.03

Instructions

  • Preheat the oven to 400ºF. Slice the mushrooms and mince the garlic.
  • Add the mushrooms, butter, and a pinch of salt and pepper to a skillet. Sauté the mushrooms over medium heat until they begin to release their water. Add the minced garlic and continue to sauté until all of the liquid in the skillet has evaporated. Remove the skillet from the heat.
  • Roll the pizza dough out to a 10×14 inch rectangle. Top the pizza dough with the sliced provolone, sautéed mushrooms, pepperoni, and mozzarella, leaving about an inch of space around three of the edges and 2-3 inches on one long side.
  • Roll the dough up starting on one long side rolling toward the opposite long side. After rolling, keep the seam side down and tuck the ends under to keep the sides closed. Transfer the rolled stromboli to a parchment-lined baking sheet.
  • In a small bowl, stir together the olive oil, Parmesan, Italian seasoning and garlic powder. Pour the mixture over the stromboli, then spread it to cover the surface. Use a sharp knife to cut slits in the top of the stromboli about an inch apart.
  • Bake the stromboli for about 25 minutes, or until well browned and the cheese is bubbling through the slits.
  • Let the stromboli cool slightly before slicing and serving!

See how we calculate recipe costs here.

Notes

*You can use homemade pizza dough or store bought.

Nutrition

Serving: 1slice | Calories: 237kcal | Carbohydrates: 20g | Protein: 10g | Fat: 13g | Sodium: 553mg | Fiber: 1g
Side view of stromboli slices on a cutting board.

How to Make Stromboli – Step By Step Photos

Sliced mushrooms in a skillet with butter.

Preheat the oven to 400ºF. Slice 8 oz. mushrooms, then add them to a skillet with 1 Tbsp butter and a pinch of salt and pepper.

Sautéed mushrooms in the skillet.

Sauté the mushrooms over medium heat until they begin to release their water. Add the minced garlic and continue to sauté until all of the liquid in the skillet has evaporated from the skillet.

Pizza dough rolled out into a rectangle.

Roll one large pizza dough out into a rectangle about 10×14 inches.

Provolone and mushrooms on pizza dough.

Top the dough with sliced provolone (I used six slices) and the sautéed mushrooms. You’ll want to leave about one inch around three of the sides, and slightly more room on one of the long sides. That will be the last side to roll so you’ll need some extra empty space to keep it closed.

Pepperoni and mozzarella on pizza dough.

Add any remaining toppings. I added about 2oz. pepperoni and one cup shredded mozzarella, again, staying about one inch away from the edges.

Stromboli being rolled up.

Begin to roll the stromboli, starting on one of the long edges and rolling toward the edge that had extra empty space. Make sure the seam is facing down when you finish rolling. Tuck both ends of the roll under to keep the ends closed.

Seasoned oil mixture in a bowl.

Make the seasoned oil for topping the stromboli by stirring together 1.5 Tbsp olive oil, 1.5 Tbsp grated Parmesan, ½ tsp Italian seasoning, and ¼ tsp garlic powder.

Stromboli on a baking sheet seasoned and sliced.

Place the rolled stromboli on a parchment-lined baking sheet with the seam sides down. Pour the seasoned oil over top then spread it over the surface of the stromboli. Use a sharp knife to slice some slits in the top of the stromboli, about an inch apart. This is where you’ll cut it into slices after baking.

Baked stromboli on the baking sheet.

Bake the stromboli in the preheated 400ºF oven for about 25 minutes or until it’s well browned on the surface and cheese is bubbling through the slits.

Sliced stromboli on a wooden cutting board, viewed from above.

Let the stromboli cool until it can be easily handled, then slice and serve!

A slice of stromboli being dipped into a bowl of pizza sauce.

The post Stromboli appeared first on Budget Bytes.

Spinach Mushroom French Bread Pizzas

These super easy Spinach Mushroom French Bread Pizzas combine homemade garlic bread with a cheesy spinach mushroom topping.

The post Spinach Mushroom French Bread Pizzas appeared first on Budget Bytes.

French bread pizzas are a total weeknight win. They’re fast and easy, you can top them with whatever you have in your fridge, and they’re always delicious. This week, I had some leftover frozen spinach that was begging to be used up, so I whipped up these quick Spinach Mushroom French Bread Pizzas. They have a garlic bread base for extra flavor and then are topped with a simple mix of spinach, sautéed mushrooms, and cheese. Simple but perfect!

Originally posted 7-5-2015, updated 4-20-2022.

Close up overhead view of spinach mushroom french bread pizzas.

Cheese Options

I used a combination of mozzarella and Swiss cheese for my pizzas, but there is a lot of flexibility here. You could do any of the following cheeses, or any combination of two or more:

  • Mozzarella
  • Provolone
  • Swiss
  • Goat cheese
  • Feta
  • Monterey jack
  • Smoked gouda

And, admittedly, these pizzas are not very cheese heavy, so if you like lots of cheese you may want to double the amount listed in the recipe below!

What About Pizza Sauce?

I made my pizzas kind of like a white pizza or loaded garlic bread, sans red sauce. But if you happen to have leftover pizza sauce (because sometimes that happens) you can spread a layer onto the bread before the spinach and mushrooms, or use your sauce on the side for dunking!

What Else Can I Add?

Diced-up cooked chicken would go really nicely with these pizzas, as would some artichoke hearts, olives, tomatoes (fresh or sun-dried), or Parmesan. That’s what’s great about pizza, you can put just about anything on there and it will be great!

Close up of a piece of a spinach mushroom french bread pizza held in a hand.

Close up of a piece of a spinach mushroom french bread pizza held in a hand.

Spinach Mushroom French Bread Pizzas

These super easy Spinach Mushroom French Bread Pizzas combine homemade garlic bread with a cheesy spinach mushroom topping.
Course Dinner, Lunch
Cuisine American
Total Cost $7.62 recipe / $1.91 serving
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 4
Calories 533kcal
Author Beth - Budget Bytes

Ingredients

Spinach and Mushrooms

  • 8 oz. mushrooms $2.79
  • 1 Tbsp olive oil $0.16
  • 1 clove garlic, minced $0.08
  • 1/8 tsp salt $0.01
  • 1/8 tsp freshly cracked black pepper $0.01
  • 8 oz. frozen spinach $1.00

Garlic Butter

  • 2 Tbsp butter, room temperature $0.20
  • 2 Tbsp olive oil $0.32
  • 2 cloves garlic, minced $0.16
  • 1/2 tsp garlic powder $0.10
  • 1/8 tsp salt $0.01

Pizzas

  • 1 loaf French bread $1.50
  • 1 cup shredded cheese* $1.25
  • 1/8 tsp crushed red pepper $0.02
  • 1/8 tsp freshly cracked black pepper $0.01

Instructions

  • Preheat the oven to 350ºF. Slice the mushrooms, then add them to a skillet with 1 Tbsp olive oil, 1 clove minced garlic, tsp salt, and tsp pepper. Sauté the mushrooms over medium heat until they have softened and all of the water has evaporated out of the skillet.
  • Add the frozen spinach to the skillet with the mushrooms and continue to sauté until the spinach is heated through and most of the moisture has evaporated (there should be no water pooling in the skillet). Transfer the mushrooms and spinach to a bowl to cool.
  • To make the garlic butter, combine the butter, olive oil, minced garlic, garlic powder, and salt in a small bowl. Stir well to create a soft garlic butter mixture.
  • Cut a loaf of French bread in half length-wise, then slice each half-open. Place the pieces of bread on a parchment-lined baking sheet, cut sides up. Spread the garlic butter mixture over the surface of each piece of bread.
  • Add half of the shredded cheese, the remaining tsp cracked black pepper, and crushed red pepper to the bowl with the slightly cooled spinach and mushrooms. Stir to combine.
  • Divide the spinach mushroom mixture between the four pieces of bread and spread it over the surface of the bread. Top with the remaining cheese.
  • Bake the pizzas in the preheated 350ºF oven for about 15 minutes, or until the cheese is melted and slightly browned on top. Enjoy hot.

Notes

* You can use any combination of cheeses for this recipe. I suggest mozzarella, provolone, swiss, feta, goat cheese, or a combination of any of those cheeses.

Nutrition

Serving: 1pizza | Calories: 533kcal | Carbohydrates: 58g | Protein: 21g | Fat: 25g | Sodium: 1015mg | Fiber: 5g

Love French Bread Pizza? Check out my classic French Bread Pizza recipe for more topping ideas!

a spinach mushroom french bread pizza broken in half on a plate.

How to Make Spinach Mushroom French Bread Pizza – Step by Step Photos

Sliced mushrooms on a cutting board.

Preheat the oven to 350ºF. Slice 8oz. mushrooms. I used baby bella mushrooms, but white button mushrooms work fine as well.

Sautéed mushrooms in the skillet.

Add the sliced mushrooms to a skillet with 1 Tbsp olive oil, 1 clove of minced garlic, ⅛ tsp salt, and ⅛ tsp pepper. Sauté over medium heat until the mushrooms have softened and all of the water in the skillet has evaporated.

sautéed spinach in the skillet with the mushrooms

Add ½ lb. frozen spinach to the skillet and continue to stir and cook until the spinach is heated through and most of the moisture has evaporated from the skillet. There should be no water pooling in the skillet. Transfer the spinach and mushrooms to a bowl to cool slightly.

Garlic butter ingredients in a bowl.

Add 2 Tbsp butter (room temperature), 2 Tbsp olive oil, 2 cloves of garlic (minced), ½ tsp garlic powder, and ⅛ tsp salt to a bowl and stir until it is all well combined.

Garlic butter bread on a baking sheet.

Line a baking sheet with parchment for easy cleanup. Cut a loaf of French bread in half length-wise then cut each half-open. Place the pieces of bread on the baking sheet, cut sides up. Spread the garlic butter mixture over the surface of the bread. (I accidentally melted my garlic butter, so I brushed it over the surface.)

Cheese mixed into spinach and mushrooms.

Add ½ cup shredded cheese, ⅛ tsp freshly cracked pepper, and ⅛ tsp crushed red pepper into the partially-cooled spinach and mushroom mixture.

Topped french bread pizzas.

Divide the cheesy spinach mushroom mixture between the four pieces of bread, then top with the remaining cheese.

baked spinach mushroom french bread pizzas.

Bake the spinach mushroom French bread pizzas in the preheated 350ºF oven for 15 minutes, or until the cheese is melted and slightly browned on top.

Side view of baked spinach mushroom French bread pizzas on the baking sheet.

Easy and delish!

The post Spinach Mushroom French Bread Pizzas appeared first on Budget Bytes.

Easy Caprese Pizza

Creamy mozzarella, fresh tomatoes and basil, and a light drizzle of tangy balsamic glaze make this easy Caprese pizza phenomenal!

The post Easy Caprese Pizza appeared first on Budget Bytes.

Here’s a little tasty treat that I’ve been making for myself lately, super easy Caprese Pizza! They’re quick, light, and fresh, which is a nice change of pace sometimes in the middle of all of fall and winter. Plus, they just kind of feel extra special on a weeknight or night spent at home. So the next time you have a pizza and movie night, try making these cute little Caprese Pizzas. The night will feel extra special without a ton of extra work!

Balsamic reduction being drizzled over the caprese pizza

What is Caprese Pizza?

Caprese pizza is a pizza based on the flavors of Caprese Salad, fresh tomato, mozzarella, and basil. While balsamic glaze is not usually part of caprese salads, the flavor goes beautifully with these ingredients and just adds a something a little extra special to the pizza’s flavor (not to mention that stunning color contrast!).

Do I Need Fresh Basil?

Yes and no. The fresh basil really changes the entire flavor personality of these pizza, so if you leave it out you’ll be missing a LOT. That being said, I would never turn down melted cheese on bread of any kind, so if I couldn’t get the fresh basil for some reason I would still totally make this pizza. You can sprinkle it with dried basil if you want, but just be aware that the flavor of fresh basil compared to dried basil is completely different.

Can I Make a Whole Caprese Pizza instead of Minis?

Yes, this is super easy to make as a whole pizza instead of mini individual pizzas. Just use your favorite pizza dough or store-bought pre-baked crust. Baking time will be slightly longer, since they’re larger, but just keep an eye on them and bake until the cheese is melted. Since you don’t really want the mozzarella to brown at all on this pizza, I would definitely par-bake any raw pizza crust first and then add the cheese and tomatoes later rather than adding all the toppings to the raw dough like you normally would.

What to Serve with Caprese Pizza

The beauty of this pizza is that it is incredibly simple, so I would stick with a very simple side dish as well, like a Simple Side Salad. Keep it light and fresh with delicate greens, a light vinaigrette dressing, and maybe just one or two extra vegetables, like artichoke hearts or olives. And then maybe some Garlic Bread on the side, too, because garlic bread goes with everything. ;)

four mini caprese pizzas on a baking sheet
Balsamic reduction being drizzled onto a mini caprese pizza

Easy Caprese Pizzas

Creamy mozzarella, fresh tomatoes and basil, and a light drizzle of tangy balsamic glaze make this easy Caprese pizza phenomenal!
Total Cost $5.47 recipe / $1.37 each
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 4
Calories 235kcal
Author Beth – Budget Bytes

Ingredients

Balsamic Glaze

  • 1/2 cup balsamic vinegar $1.08
  • 2 Tbsp brown sugar $0.08

Caprese Pizzas

  • 4 mini naan $2.00
  • 2 Roma tomatoes $0.52
  • 4 oz. mozzarella, shredded $0.83
  • 4 fresh basil leaves $0.90
  • 1 pinch salt and pepper $0.05

Instructions

  • Preheat the oven to 400ºF. To make the balsamic glaze, add the balsamic vinegar and brown sugar to a small saucepot. Place over medium heat and stir to dissolve the sugar. Allow the vinegar to come up to a simmer. Reduce the heat to medium-low and continue to simmer for about 10 minutes, stirring occasionally, or until thickened. Remove from the heat and set aside.
  • Place the mini naan on a parchment-lined baking sheet. Pre-bake the naan for 5 minutes in the preheated oven.
  • Slice each Roma tomato into eight slices. Place 1/4 of the shredded mozzarella and four slices of tomato on each piece of naan.
  • Bake the topped pizzas in the oven for about 7 minutes, or until the cheese is melted and bubby.
  • While the pizzas are in the oven, thinly slice the basil. Top each pizza with a pinch of salt and pepper, a little fresh basil, and a drizzle of the balsamic glaze just before serving.

Nutrition

Serving: 1pizza | Calories: 235kcal | Carbohydrates: 28g | Protein: 9g | Fat: 9g | Sodium: 410mg | Fiber: 1g
Close up side view of a caprese pizza

How to Make How to Make Caprese Pizza – Step by Step Photos

mini naan in the package

I used this mini inidividual-sized naan from Aldi as my pizza base, but you could use a regular size naan, or your favorite pizza crust or dough instead. You could even par-bake a tortilla until stiff and use that!

balsamic glaze being stirred

Preheat the oven to 400ºF. While the oven is preheating, make the balsamic glaze. Add ½ cup balsamic vinegar and 2 Tbsp brown sugar to a small saucepot and stir to dissolve the brown sugar. Heat the mixture over medium, allowing it to come up to a boil. Once it reaches a boil, turn the heat down slightly and allow it to continue to simmer, stirring occasionally, until it has reduced in volume by half (about ten minutes). It will appear slightly thicker, but it will fully thicken upon cooling.

four naan on a parchment lined baking sheet

Once the oven is hot, place four pieces of naan on a parchment-lined baking sheet and then pre-bake for about 5 minutes just to get them heated through. If you want to be *extra special* you can lightly brush your naan with olive oil and sprinkle a little garlic powder over top.

Prepped pizza toppings on a cutting board

While the naan are preheating, you can prepare the toppings. Slice two Roma tomatoes into eight slices each so that you’ll have four slices of tomato per mini-pizza. Shred 4oz. mozzarella, and thinly slice about four basil leaves (you can wait to do the basil while the topped pizzas are in the oven, if you run out of time).

Topped pizzas on the baking sheet

Once the naan is heated, top each pizza with four slices of fresh tomato and ¼ of the shredded mozzarella (I put mozzarella under the tomatoes and then just a pinch on top as well).

baked caprese pizzas

Bake the caprese pizzas again for about 7 minutes, or just until the cheese is melted and beginning to bubble a bit. You don’t really want the cheese to brown for this one as we’re trying to keep things light and fresh.

Balsamic glaze being drizzled over the pizzas

Add a pinch of salt and pepper to each pizza, then drizzle the balsamic reduction over top.

finished caprese pizzas topped with fresh basil

And finally, top the pizzas with the sliced basil and enjoy!

four finished caprese pizzas on a baking sheet

These little homemade pizzas will make you feel ✨so fancy✨!

The post Easy Caprese Pizza appeared first on Budget Bytes.

Pizza Melts

Pizza melts are like a cross between your two favorite comfort foods: pizza and grilled cheese. They’re fast, easy, and the perfect quick meal!

The post Pizza Melts appeared first on Budget Bytes.

What do you get when a grilled cheese and a pepperoni pizza have a baby? A PIZZA MELT! (Sorry for yelling, I’m excited.) I used to eat these as an after-school snack when I was growing up because they’re super easy and who doesn’t want pizza? But now, decades later, I took this pizza-inspired sandwich to the next level by adding an herby-Parmesan butter to the bread which creates an extra crispy finish. It’s to die for and way better than the pizza melts of my teen years. You’ve got to try it!

A stack of pizza melts cut in half on a plate against a blue background

What Kind of Bread To Use for Pizza Melts

You definitely want to use some sort of sturdy bread for your pizza melt. If you try to use a soft white sandwich bread it just won’t hold up to the moisture in the pizza sauce. I used a sourdough loaf, which gave my pizza melts even more flavor. Something like a rosemary olive oil bread or some homemade focaccia would also be amazing. Just make sure the bread is strong!

What Else Can You Put on a Pizza Melt?

A pizza melt, even in its most basic form (pizza sauce, cheese, pepperoni), is awesome, but if you happen to have some leftover ingredients on hand and you want to throw them on there, go for it! Here are a few ideas:

  • Diced bell pepper
  • Olives
  • Red onion
  • Bacon bits
  • Ham
  • Spinach
  • Mushrooms
  • Feta cheese
  • Banana peppers
  • Sun dried tomatoes

I would caution against using any ingredient that is very wet, like fresh tomatoes or canned artichoke hearts, since this can make the bread soggy.

Use Medium-Low Heat for the Perfect Grilled Cheese

Making a grilled cheese with a perfectly browned exterior and melty-cheesy interior can take a little practice. My trick is to cook over a slightly lower heat. This gives the inside time to warm up before the outside gets too brown or burns. It might take a little more patience, but you’ll get the most perfectly delicious grilled cheese. …or pizza melt. :)

cut open pizza melt being held close to the camera
A stack of pizza melts, cut sides facing camera

Pizza Melt

Pizza melts are like a cross between your two favorite comfort foods: pizza and grilled cheese. They're fast, easy, and the perfect quick meal!
Total Cost $1.11 each
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 1
Calories 451kcal
Author Beth – Budget Bytes

Ingredients

  • 1 Tbsp butter, room temperature $0.11
  • 1 Tbsp grated Parmesan $0.11
  • 1/2 tsp Italian seasoning $0.05
  • 2 slices hearty bread $0.44
  • 1/3 cup shredded mozzarella $0.19
  • 1 Tbsp pizza sauce $0.06
  • 6 slices pepperoni $0.15

Instructions

  • Stir together the room temperature butter, grated parmesan, and Italian seasoning in a small bowl until evenly combined. Spread the Parmesan butter over one side of each slice of bread.
  • Flip the bread over so the un-buttered side is facing up. Place half of the shredded mozzarella on one slice of bread. Next, add small dollops of the sauce over top of the cheese, followed by the sliced pepperoni. Finally, add the remaining cheese. Place the second slice of bread on top to close the sandwich, butter side facing out.
  • Place the sandwich in a skillet and cook over medium-low heat until golden brown on each side and the cheese is melted on the inside. Cut the sandwich in half and serve!

Nutrition

Serving: 1sandwich | Calories: 451kcal | Carbohydrates: 30g | Protein: 19g | Fat: 28g | Sodium: 991mg | Fiber: 3g
Two pizza melts on a plates with bread, sauce, and cheese on the sides

How to Make a Pizza Melt – Step by Step Photos

Herby Parmesan butter in a bowl

Combine 1 Tbsp room temperature butter with 1 Tbsp grated Parmesan, and ½ tsp Italian seasoning. Mix them together until they form a paste.

Buttered bread on a cutting board

Spread the Parmesan butter over one side each slice of bread.

Cheese and pizza sauce added to the bread

Flip the bread over so the un-buttered side is facing up, then top one slice with ½ of the ⅓ cup shredded mozzarella. Add about 1 Tbsp pizza sauce in small dollops over the cheese (that helps make a barrier so the sauce doesn’t soak into the bread and make it too soggy).

pepperoni and cheese added to the sandwich

Next add about six slices of pepperoni, and then top with the remaining shredded mozzarella. Place the second slice of bread on top, buttered side facing out.

pizza melt cooking in a skillet

Cook the pizza melt in a skillet over medium-low heat until it’s golden brown and crispy on both sides and the cheese inside is melted.

pizza melt cut in half on a cutting board

Cut the pizza melt in half and enjoy!

a pizza melt sandwich on a plate with ingredients on the sides

The post Pizza Melts appeared first on Budget Bytes.

Broccoli Cheddar Pizza

This broccoli cheddar pizza starts with a super creamy herb-filled white sauce then is topped with tender broccoli florets and cheddar.

The post Broccoli Cheddar Pizza appeared first on Budget Bytes.

I always feel kind of embarrassed to say that my favorite food is pizza because it sounds so generic, but like, it’s truly one of the most flexible foods out there. You can get so creative with it! And I absolutely love coming up with new flavor combos for my pizza. This week it was a Broccoli Cheddar Pizza with a super creamy, herb-filled white sauce. SO GOOD.

Overhead view of a broccoli cheddar pizza

Pizza Crust Options

You can use any type of pizza dough or pizza crust for this recipe. I used my super quick Thin & Crispy Pizza Crust recipe, but you could also use store-bought dough, store-bought pre-baked pizza crust, or even something like naan or tortillas.

Can You Use Fresh Broccoli?

Yes, absolutely. I used frozen broccoli because it’s par-boiled before freezing, so it’s already tender and ready to go, but if you prefer fresh broccoli you can certainly use that. You can either leave it fresh for extra crunch, or you can steam or par-boil it first to make it more tender. If using broccoli fresh without any pre-cooking, I suggest tossing it in a little bit of oil to prevent it from drying out when in the oven.

What Else Can I Add?

I’m a huge advocate of checking your pantry, fridge, or freezer for leftover ingredients that you can toss into your meal. Pizza is one of the best recipes for using up random ingredients. Here are some ingredients that would go awesome on this pizza, if you have them:

  • Red onion
  • Bacon
  • Grape tomatoes
  • Feta
  • Pesto
  • Cooked chicken (rotisserie, grilled breast, etc.)
  • Ham
One slice of broccoli cheddar pizza being pulled from the pie
One slice of broccoli cheddar pizza being pulled from the pie

Broccoli Cheddar Pizza

This broccoli cheddar pizza starts with a super creamy herb-filled white sauce then is topped with tender broccoli florets and cheddar.
Total Cost $3.28 recipe / $0.82 serving
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4 2 slices each
Calories 588.48kcal
Author Beth – Budget Bytes

Ingredients

Herby White Sauce

  • 1 Tbsp butter $0.11
  • 4 oz. cream cheese $0.40
  • 1/2 cup milk $0.15
  • 1/4 tsp garlic powder $0.02
  • 1/4 tsp onion powder $0.02
  • 1/2 tsp dried basil $0.05
  • 1/2 tsp dried oregano $0.05
  • 1/4 tsp salt $0.01
  • 1/8 tsp freshly cracked black pepper $0.01

Pizza Toppings

  • 12 oz. frozen broccoli florets, thawed $0.89
  • 6 oz. cheddar cheese, shredded $1.27

Instructions

  • Prepare the herby white sauce first. Combine the butter, cream cheese, milk, garlic powder, onion powder, basil, oregano, salt, and pepper in a small saucepot. Heat and stir over medium until the cream cheese has fully melted and the sauce is thick and creamy.
  • Preheat the oven to 450ºF. Stretch your pizza dough over a pizza pan. Spread the herby white sauce over the surface of the pizza dough.
  • Chop the thawed frozen broccoli into smaller pieces. Sprinkle the chopped broccoli over the herby white sauce on the pizza. Top with the shredded cheddar cheese.
  • Bake the pizza for 10-15 minutes, or until the pizza crust is golden brown and the cheddar on top is melted. Cut into eight pieces and serve!

Notes

*I used Thin and Crispy Pizza Crust, which requires a five-minute pre-bake before topping. 

Nutrition

Serving: 2slices | Calories: 588.48kcal | Carbohydrates: 58.95g | Protein: 22.23g | Fat: 28.88g | Sodium: 953.7mg | Fiber: 4.53g
One slice of broccoli cheddar pizza being held close to the camera

How to Make Broccoli Cheddar Pizza – Step by Step Photos

Herby white sauce ingredients (minus milk) in the saucepot

Start with the herby white sauce. Add 1 Tbsp butter, 4 oz. cream cheese, ¼ tsp garlic powder, ¼ tsp onion powder, ½ tsp dried basil, ½ tsp dried oregano, ⅛ tsp pepper, ¼ tsp salt, and ½ cup milk to a saucepot (photo is before adding the milk).

Finished herby white sauce on a spoon in the sauce pot

Heat and stir the sauce ingredients over medium until the cream cheese is fully melted and the sauce is thick and creamy.

White sauce being spread onto pizza dough

Preheat the oven to 450ºF. Stretch your pizza dough onto a pizza pan, then spread the herby white sauce over the surface.

Chopped broccoli on a cutting board

Chop 12 oz. of thawed frozen broccoli florets into smaller, bite-sized pieces.

Broccoli added to the pizza

Add the chopped broccoli on top of the white sauce.

pizza topped with shredded cheddar

Finally, top with 6oz. shredded cheddar.

Baked broccoli cheddar pizza on the pizza pan

Bake the broccoli cheddar pizza in the preheated 450ºF oven for 10-15 minutes, or until the crust is golden brown and the cheddar is melted.

Close up of sliced broccoli cheddar pizza

Slice the pizza into eight pieces, then serve!

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