| CHAPTER 4 |
Sandwiches, Burgers, and Pizza
|
A smiling face is half the meal.
Latvian Proverb
I travel for work sometimes, and although I don't really like hotel rooms anymore, there has been one huge gift that has come from meeting the different kinds of people I find everywhere I go.
I've got good news. Most people I've met are kind, generous, and no different from you or me in that we all want a world that is safe and happy for those we love.
I spent a few intense days last year working with two people I had never met before. Jerry was a Jewish soup maker from Long Island, and Don was an Italian Catholic pasta maker from New Jersey. They saw me struggling with a heavy load of boxes, and although we hadn't even met yet, they both rushed over to help me. Over the next few days, they introduced me to important contacts I needed to meet, and they made sure I was safe in a big city I had never visited before.
By the end of the week, we knew all about each other's families, faiths, and shared love for good food. They had not met many Southerners before, and I could not help but smile when Don sincerely asked me if all Texans wore cowboy boots and if all Southern Baptists really did not drink or dance. They have become good friends.
On my flight home at the end of that week, we had just left the gate when suddenly we turned back, and someone hurriedly exited the plane. The pilot announced that a crew member's wife had gone into labor, and we had returned to the terminal so he could hopefully make it to the hospital in time. We lost a lot of time because of this change of plans, but no one on board seemed to mind. Everyone clapped with the pilot's good news, and I heard more than one person share their labor and delivery stories.
We didn't need to know a single thing about this crew member or his wife. It didn't matter. We wanted the best for them, just like we want for ourselves and our children.
It seems that if we can get to know each other one-on-one—maybe over a hamburger or cup of coffee—many of the negative stereotypes we believe seem to disappear. It takes time and effort to invite someone you don't know well into your home for a meal, but I think it's one of the most loving acts of kindness we can offer one another.
After all, as Martin Luther King Jr. said, “We may have all come on different ships, but we're in the same boat now.”
For health and strength and daily food, we praise thy name O Lord.
Slow Cooker Pulled Pork Sliders
| 1 med. | yellow onion, chopped |
| ½ cup | ketchup |
| ⅓ cup | apple cider vinegar |
| ¼ cup | brown sugar, packed |
| ¼ cup | tomato paste |
| ¼ cup | sweet paprika |
| ¼ cup | Worcestershire sauce |
| ¼ cup | prepared yellow mustard |
| 1 Tbs. | salt |
| 1 Tbs. | ground black pepper |
| 1 (6 lb.) | boneless pork shoulder roast, cut into 4 pieces |
| 25 | soft rolls |
In a 6-quart slow cooker, stir onion, ketchup, vinegar, brown sugar, tomato paste, paprika, Worcestershire, mustard, salt, and pepper until combined. Add pork to sauce mixture and turn to coat well with sauce. Cover slow cooker with lid and cook pork mixture on low heat for 8–10 hours, until pork is very tender. With tongs, transfer pork to large bowl. Turn setting on slow cooker to high; cover and heat sauce to boiling to thicken and reduce slightly. While sauce boils, shred the pork using two forks. Return shredded pork to slow cooker and toss with sauce to combine. Cover slow cooker and heat through if necessary. Serve on soft rolls.
| 8 oz. | mozzarella cheese, cubed |
| 1 (6½ oz.) can | water-packed tuna, drained and flaked |
| 1 cup | cherry tomatoes, quartered |
| ½ sm. | red onion, sliced in thin rings |
| 1 cup | celery, diced |
| ¼ cup | olive oil |
| 3 Tbs. | red wine vinegar |
| 1 Tbs. | dried basil |
| ½ tsp. | salt |
| ¼ tsp. | black pepper |
| 4 | whole wheat pitas, warmed |
Combine cheese, tuna, tomatoes, onion, and celery in a large bowl. In a smaller bowl, whisk together olive oil, red wine vinegar, basil, salt, and pepper. Pour over tuna mixture and stir gently to coat well. Cover and refrigerate at least 1 hour. To serve, cut pita pockets in half and spoon marinated tuna mixture into each pocket. Makes 8 pita halves.
Ultimate Ham and Cheese Sandwich
| 1 loaf | focaccia bread |
| 3–4 Tbs. | olive tapenade |
| 2 | plum tomatoes, sliced |
| olive oil, for drizzling | |
| ½ lb. | prosciutto or deli ham, thinly sliced |
| 4 | thin slices of mozzarella |
| 4 | fresh basil leaves black pepper to taste |
Preheat oven to 375°F. Split focaccia in half horizontally to make 2 slices. On one half of the focaccia, spread olive tapenade and 4 slices of tomato. Drizzle other half with olive oil and top with sliced prosciutto or ham, mozzarella, and basil. Sprinkle with black pepper and close the sandwich. Bake for 3–4 minutes, just until cheese melts. Remove from oven and cut into 2–3 individual sandwiches. Serve warm.
| 2 lg. | sweet yellow onions, diced |
| 1 Tbs. | sugar |
| 2 Tbs. | vegetable oil |
| 2 tsp. | balsamic vinegar |
| 2 (6½ oz.) pkgs. | garlic and herb cheese spread, softened |
| 8 (10 in.) | flour tortillas |
| 1½ lbs. | thinly sliced smoked turkey |
| 1 lb. | bacon slices, cooked and crumbled |
| 3 cups | mixed baby salad greens |
To caramelize onions, heat vegetable oil in a skillet over medium-high heat; add onions and sugar and cook about 15 minutes, stirring frequently. Onions will turn a caramel color when ready. Stir in vinegar and set aside. Spread cheese evenly over tortillas. Top with caramelized onions, turkey, bacon, and mixed greens. Roll up and wrap in foil or waxed paper. Refrigerate until ready to eat, up to 4 hours. Best when cut in half before serving. Makes 8.
| ½ cup | Thousand Island dressing |
| 1 (16 oz.) loaf | miniature (party-size) rye bread, sliced |
| 6 oz. | Swiss cheese slices, halved |
| 12 oz. | corned beef, thinly sliced |
| 1 (16 oz.) can | shredded sauerkraut, well-drained |
Preheat oven to 375°F. Spray 2 baking sheets with nonstick butter-flavored cooking spray. Spread dressing on one side of each slice of bread. Top half of the bread slices with a half-slice of cheese, corned beef, sauerkraut, and then remaining half-slice of cheese. Top with remaining slices of bread. Place sandwiches on one baking sheet. Place the second baking sheet, coated side down, on top of the sandwiches. Bake for 10 minutes, until cheese is melted. Makes about 20 sandwiches.
| ¼ cup | mayonnaise |
| 1–1½ tsp. | wasabi paste |
| 2 Tbs. | rice vinegar |
| 2 cups | cabbage, thinly sliced |
| salt and pepper to taste | |
| 4 (5 oz.) | white fish fillets, such as grouper or mahi-mahi |
| ½ cup | panko (Japanese style bread crumbs) |
| 3 Tbs. | vegetable oil |
| 4 | sandwich buns, split, buttered, and toasted |
| 4 | lemon wedges |
Mix mayonnaise with wasabi paste and rice vinegar. Toss with cabbage. Season with salt and pepper. Place slaw in refrigerator. Sprinkle fish with salt and pepper. Place panko in a shallow dish. Dredge fish in panko, turning over to completely cover both sides. Heat oil in a nonstick skillet to medium-high heat. Add fish and sauté until fish is opaque in the center, about 4–5 minutes on each side. Panko will be golden brown. Top the bottom half of each bun with a fish fillet. Squeeze lemon juice over. Spoon slaw over fish, and top with other half of bun. Serve immediately.
| 1 lb. | sweet Italian sausages, casings removed |
| 3 cups | marinara sauce, divided |
| ½ cup | Parmesan cheese, freshly grated |
| ⅓ cup | fresh basil, chopped and divided |
| 4 (6 in.) | hoagie-style sandwich buns |
| 1 cup | mozzarella cheese, shredded |
Combine sausages, ½ cup marinara sauce, Parmesan, and 2 tablespoons of the basil. Shape into 8 meatballs (2 per sandwich). Add meatballs to a large skillet, along with remaining marinara and basil. Bring to a boil. Cover and reduce heat to a simmer. Cook, turning the meatballs often, about 20 minutes or until no longer pink inside. When you are ready to make the sandwiches, preheat oven to 400°F. Place the bottom half of each hoagie on a baking sheet. Spread 2 tablespoons of meatball sauce over each bun. Cut meatballs in half, and place four halves on each bun, cut sides down. Spoon remaining sauce over, and top with mozzarella. Bake for only about 5 minutes, until cheese is melted. Cover with tops of hoagies and serve immediately.
| 1 cup | mayonnaise |
| 2 cups | fresh basil |
| salt and pepper | |
| 12 slices | rustic white bread |
| 3 lg. | ripe tomatoes, sliced |
| 1 lb. | thick-sliced bacon, cooked to a crisp |
| 2 | ripe avocadoes, peeled, pitted, and sliced |
| 1 | red onion, thinly sliced |
| 6 | butter lettuce leaves (or any other lettuce) |
Mix mayonnaise and basil in a food processor until mixture is blended and basil is chopped. Add salt and pepper to taste. Process 3 more seconds. Store in refrigerator until ready to use. When ready to make sandwiches, top 6 slices of bread with mayonnaise mixture and tomato slices. Sprinkle with salt and pepper, if desired. Layer bacon, avocado, onion, and lettuce over tomatoes. Spread mayonnaise over other 6 slices of bread and place facedown on top of each sandwich. Cut and serve immediately. Serves 6.
Grilled Apple Cheddar Sandwich
| 4 slices | whole grain bread |
| 2 tsp. | Dijon mustard or mayonnaise |
| 1 | red apple, cored and very thinly sliced |
| ½ cup | sharp cheddar cheese, shredded |
| 2 Tbs. | unsalted butter, softened |
Spread 1 slice of bread with half of mustard or mayonnaise and arrange half of apple slices on top. Add ¼ cup cheese and top with second slice of bread. Repeat for second sandwich. Spread butter on the outside of all bread slices. Heat a skillet over medium heat. Add sandwiches and cook, turning once, until golden brown and cheese is melted. Transfer to a plate and serve immediately. Serves 2.
Peanut Butter and Banana Paninis
| 2 Tbs. | unsalted butter |
| 3 | bananas, sliced into ¼-inch slices |
| ¾ cup | light brown sugar |
| dash | cinnamon |
| 1–1½ cups | peanut butter |
| 8 slices | whole wheat bread |
| 1 Tbs. | unsalted butter, melted |
Heat a large nonstick skillet over medium-high heat. When hot, add 1 tablespoon of butter, then add bananas. Brown bananas for 30 seconds without stirring. Turn bananas over, then add brown sugar, cinnamon, and remaining butter. Cook about 1 minute more, stirring gently, until sugar is melted and bananas are caramelized but still solid. Remove from heat. Heat another skillet over medium-high heat, or if you have a panini press, heat it to 375°F. Spread peanut butter on 1 side of 4 slices of bread. Top with a single layer of caramelized bananas. Top sandwiches with remaining bread slices. Brush melted butter on the outside of the sandwiches, and grill 2–3 minutes on each side until bread is toasted. Serve immediately. Serves 4.
| 2 | egg whites, lightly beaten |
| ½ cup | Italian-seasoned bread crumbs |
| ¼ cup | Parmesan cheese, grated |
| 8 | boneless, skinless chicken breast tenders |
| 1 Tbs. | olive oil |
| 1 cup | marinara sauce, warmed |
| ½ cup | mozzarella cheese, shredded |
| 4 | sandwich buns, sliced in half |
Preheat oven broiler. Place egg whites in a shallow dish. Mix bread crumbs and Parmesan cheese in another dish. Dip chicken first in egg whites, then bread crumb mixture. Coat well. Heat olive oil in a large nonstick skillet over medium-high heat. Add chicken tenders. Cook 3 minutes per side, until no longer pink inside. Remove from heat and keep warm. Spread 1 tablespoon of marinara sauce over bottom half of each bun. Top with 2 chicken tenders per bun, cutting chicken if needed to fit. Top with additional sauce and mozzarella cheese. Arrange on baking sheet. Place under broiler until cheese is melted. Remove and top with other half of buns. Serve warm.
| 1½ cups | cooked chicken breast, chopped |
| 2 cups | broccoli florets, diced, steamed until just tender |
| ¾ cup | cheddar cheese, shredded |
| ⅓ cup | Swiss cheese, shredded |
| salt and pepper to taste | |
| 4 (8 in.) | flour tortillas |
Preheat oven to 400°F. Spray a baking sheet with nonstick cooking spray. Combine chicken, broccoli, and cheeses in a bowl. Season with salt and pepper, and stir to combine. Place a packed ½ cup of chicken mixture in center of each tortilla. Fold about a ½ inch of right and left sides in, then tightly roll up tortilla from top to bottom.
Place tortilla pockets seam-side down on baking sheet. Bake until crisp and beginning to turn golden, about 12 minutes. Cut in half at a diagonal, and serve immediately.
Rosemary Chicken Salad Sandwiches
| 3 cups | cooked chicken breast, chopped |
| ½ cup | green onions, chopped |
| ⅓ cup | roasted almonds, chopped |
| ¼ cup | plain yogurt or sour cream |
| ¼ cup | mayonnaise |
| 2 tsp. | fresh rosemary, chopped |
| 1 tsp. | Dijon mustard |
| salt and pepper to taste | |
| 10 slices | whole grain bread, toasted |
Combine all ingredients except bread. Spread about ¾ cup of chicken mixture over each of 5 toast slices. Top with remaining toast slices. Makes 5 sandwiches.
Smoked Turkey Pepper Jelly Paninis
| 8 slices | your favorite bread |
| ¼ cup | red or green jalapeño pepper jelly |
| 12 oz. | sliced smoked deli turkey |
| 4 med. | Gruyère cheese slices |
| 3 Tbs. | unsalted butter, melted |
Spread pepper jelly over 1 side of 4 slices of bread. Top each with turkey, Gruyère cheese, and second slice of bread. Heat a nonstick skillet over medium-high heat. Brush 1 side of each sandwich with melted butter and place facedown in skillet. Brush remaining side with rest of butter. Grill sandwiches 3–4 minutes per side, until golden brown and cheese has started to melt. Serve warm. Makes 4.
| ½ cup | vinaigrette dressing |
| 4 | submarine-style rolls, split in half horizontally |
| 1 cup | roasted red bell peppers, cut into strips |
| 8 oz. | thinly sliced ham |
| 8 oz. | thinly sliced salami |
| 8 oz. | thinly sliced provolone cheese |
| 2 sm. | tomatoes, sliced |
| 1 head | iceberg lettuce, shredded |
| ½ med. | red onion, thinly sliced, if desired |
Drizzle the bottom half of each roll with vinaigrette dressing. Layer peppers, ham, salami, cheese, tomato slices, lettuce, and onion on top. Replace tops of rolls, pressing down firmly. Cut in half and serve cold. Makes 4.
| 2 lbs. | lean ground chicken or turkey |
| ¼ cup | water |
| salt and pepper | |
| 2 Tbs. | vegetable oil |
| 1 lg. | sweet onion, chopped |
| ½ cup | barbecue sauce |
| 16 | potato rolls, split in half |
| 1 cup | smoked Gouda cheese, grated, optional |
Place the chicken or turkey and water in a bowl. Season with salt and pepper, and mix well. Form ground chicken or turkey into 16 slider-size patties to fit rolls. Spray a nonstick skillet with cooking spray and cook burgers over medium heat, about 4–5 minutes per side. Remove patties from skillet and keep warm. Heat oil in same skillet. Add onions and cook over medium heat until softened and caramel in color. Add barbecue sauce to onions and heat through. Place each burger on bottom half of rolls. Spoon a bit of the onion mixture over, and 1 tablespoon of cheese per slider, if desired. Cover with tops of rolls and serve. Makes 16 sliders.
| ½ cup | mayonnaise |
| 2 Tbs. | chipotle pepper in adobo sauce, minced, divided |
| 1½ lbs. | ground beef chuck |
| 2 tsp. | smoked paprika |
| 1 tsp. | salt |
| 1 lg. | red onion, sliced |
| 1 Tbs. | olive oil |
| 4 | hamburger buns, grilled or toasted |
| 8 | bacon slices, cooked until crispy |
| Monterey Jack cheese, lettuce, tomatoes, or avocado to garnish, as desired |
Combine mayonnaise and 1 tablespoon chipotle pepper. Set aside. Using your hands, mix ground beef with remaining tablespoon chipotle pepper, smoked paprika, and salt. Form into 4 patties. Refrigerate until ready to use. In a skillet over medium heat, sauté red onion in olive oil until onions are softened and caramel in color, about 15 minutes. Set aside. Heat gas or charcoal grill to medium. Grill beef patties until they reach 160°F on an instant-read thermometer, approximately 5–6 minutes on each side.
To assemble, spread chipotle mayonnaise on each hamburger bun. Top with burger patty, caramelized onions, and bacon slices. Garnish burgers as desired.
Open-Face Portobello Mushroom Burgers
| ¼ cup | mayonnaise |
| ½ cup | roasted red peppers (from a jar), chopped |
| 2 | garlic cloves, minced |
| salt and pepper to taste | |
| 4 lg. | portobello mushrooms, stems removed |
| 4 slices | red onion, about ½-inch thick |
| 4 slices | sourdough bread, at least ½-inch thick |
| 3 Tbs. | olive oil |
| 4 slices | Swiss cheese, optional |
Combine mayonnaise with red peppers and garlic. Season with salt and pepper, if desired. Brush mushrooms, onions, and bread slices with olive oil. Grill over medium heat until vegetables are tender and bread is light brown. Bread will be ready in about 5 minutes; vegetables will need 10–12 minutes. To serve, spread red pepper mayonnaise over 1 side of each slice of bread. Top with mushroom, onion slice, and cheese, if desired. Serve with a green salad on the side.
Vegetarian Spicy Black Bean Burgers
| 4 cups | canned black beans, drained and rinsed |
| ½ cup | panko (Japanese style bread crumbs) |
| 2 lg. | eggs |
| 4 | green onions, minced |
| 3 Tbs. | fresh cilantro, chopped |
| 2 | garlic cloves, minced |
| 2 tsp. | ground cumin |
| 1½ tsp. | dried oregano |
| 2 tsp. | crushed red pepper flakes |
| 1 tsp. | coarse salt |
| ½ tsp. | ground black pepper |
Place 2 cups of black beans in a food processor or blender and pulse until chunky. Transfer to a large mixing bowl. Add remaining whole black beans plus panko, eggs, green onion, cilantro, garlic, cumin, oregano, and red pepper flakes, and mix until well combined. Shape into 4–6 patties, depending on how big you like your burgers. Place patties on a plate in the refrigerator for 15 minutes.
When ready to cook, remove patties from refrigerator. Sprinkle with salt and pepper. Heat an ungreased skillet until very hot. Add burgers to skillet. Cook for about 4 minutes on first side, until seared. Flip and cook second side for 5 minutes, turning down the heat to medium. Best served immediately on a bun with cheese, avocado, and salsa. Makes 4–6 burgers.
MOPS Mom: Stuffed Pesto Turkey Burgers
Alicia Odell, Fulshear, Texas
Alicia grew up with a mom who was a fantastic cook. In fact, she was so good, Alicia preferred to let her do all the cooking! But after Alicia married her husband, Jeremy, she began to learn how to cook, calling on her mom for lessons. “For a long time I would make only the main dish,” Alicia said. “Eventually Jeremy asked if we could have a side with our meal!” Now that Alicia and Jeremy have a son, she tries to make sure each meal is balanced. “We have another child on the way, and I am determined to cook healthy for our family so we can live long and enjoy our life together!”
| 8 oz. | prepared pesto |
| 1 lb. | ground turkey |
| 2 sticks | mozzarella string cheese, cut in half crosswise |
| 1 Tbs. | olive oil |
In a large bowl, combine pesto and ground turkey and mix well. Form mixture into 4 patties, leaving a small amount in the bowl. Push 1 piece of cheese into the middle of each patty. Use the remaining ground turkey to cover the top of the cheese. Heat oil in pan to medium heat, and cook patties until they are no longer pink, about 8 minutes per side. These can be eaten alone or on a bun with your choice of condiments.
| 1½ lbs. | ground beef |
| ½ lb. | ground pork |
| ½ cup | teriyaki sauce |
| 2 Tbs. | minced garlic |
| ⅔ tsp. | black pepper |
| ¼–½ cup | Italian-seasoned bread crumbs |
| ¼ cup | ice water |
| 8 slices | provolone cheese |
| 8 | hamburger buns, toasted |
Combine ground beef and pork with teriyaki sauce, minced garlic, pepper, and bread crumbs. Cover and refrigerate overnight, up to 24 hours. Just before making into patties, add the ice water and mix well. Shape into 8 quarter-pound patties. Make an indention in the center of each burger with your thumb. This helps keep burgers flat. Grill or broil until no longer pink and internal temperature reaches 160°F. Top with provolone cheese. Serve on hamburger buns with desired toppings. Makes 8.
| 1 cup | sharp cheddar cheese, grated |
| 3 Tbs. | mayonnaise |
| 1 tsp. | lemon juice |
| 1 Tbs. | pimentos, diced |
| 1 Tbs. | onion, minced |
| 1 | garlic clove, minced |
| ½ tsp. | hot pepper sauce |
| salt and black pepper | |
| 1½ lbs. | ground beef, divided into 4 equal patties |
| 1 Tbs. | canola oil |
| 4 | hamburger buns, warmed |
| lettuce, tomato, cooked bacon to garnish, if desired |
Mix together cheese, mayonnaise, lemon juice, pimentos, onion, garlic, hot pepper sauce, and a pinch of salt and pepper. Set aside. Season each beef patty with salt and pepper. Heat a large skillet over medium-high heat. Add canola oil and patties. Cook burgers for 12–14 minutes, flipping halfway through, until no longer pink. Turn off heat. Spread 1 tablespoon of pimento cheese spread over each burger. Cover skillet and let sit 2 minutes, until pimento cheese begins to melt. Serve immediately on prepared hamburger buns with desired garnishes. Makes 4.
| ½ cup | soy sauce |
| 2 Tbs. | sugar |
| 1 Tbs. | apple cider or rice vinegar |
| 14 oz. | extra firm tofu, well-drained and sliced into 4 (1 in.) patties |
| 2 Tbs. | canola oil |
| ¼ lb. | Monterey Jack cheese, sliced |
| 4 | whole wheat hamburger buns, toasted |
| honey mustard, pickles, sunflower seeds, and alfalfa sprouts to garnish, if desired |
In a saucepan, combine soy sauce, sugar, and vinegar. Cook over low heat until thickened, 5–7 minutes. Place tofu patties in a bowl and pour the marinade over. Let sit 20 minutes, turning once. Heat oil in a nonstick skillet or griddle over medium heat. Cook tofu 2 minutes per side, watching carefully. Top each patty with cheese slices and cook until cheese melts, about 2 minutes. Serve on toasted hamburger buns with desired condiments and toppings. Makes 4.
| 2 lbs. | beef brisket, ground (ask your butcher) |
| salt and pepper to taste | |
| 6 slices | smoked cheddar cheese, or any cheese of your choice |
| 6 | hamburger buns, split and toasted |
| pickle slices, coleslaw, and red onion slices to garnish, if desired |
Place ground meat in a large bowl and season with salt and pepper. Give it about 3 turns in the bowl with your hands or a big spoon and it's done. Shape into 6 patties. Heat a large nonstick skillet over medium heat. Spray with nonstick cooking spray. Cook burgers 7 minutes per side for medium, adding cheese during the final minute or so to melt. Remove burgers to a plate. Serve on buns with desired condiments. Serves 6.
Greek Lamb Burgers with Yogurt Sauce
For the sauce:
| 2 cups | plain Greek yogurt |
| ½ cup | feta cheese, crumbled |
| ½ cup | white onion, chopped |
| ½ | cucumber, peeled, seeded, and diced |
| 1 Tbs. | garlic, minced |
| 2 tsp. | fresh lemon juice |
| salt and pepper |
For the burgers:
| 1 lb. | ground lamb |
| ⅔ cup | bread crumbs |
| ½ cup | white onion, chopped |
| 2 Tbs. | fresh parsley, chopped |
| 3 tsp. | garlic, minced |
| 1 tsp. | dried oregano |
| ½ tsp. | salt |
| 1 tsp. | black pepper |
| 4 (6½ in.) | pita bread rounds |
| 4 | lettuce leaves |
For the sauce, mix all ingredients together in a bowl. Season with salt and pepper to taste. Store in refrigerator until ready to use. For the burgers, mix lamb, bread crumbs, onion, parsley, garlic, and oregano in a large bowl. Blend well. Season with salt and pepper. Shape mixture into 4 equal ¾-inch patties. Preheat oven broiler. Place lamb patties on broiler pan or baking sheet lined with foil. Broil 4 minutes per side, until no longer pink. Heat pita round in microwave for about 30 seconds. Open pitas and place one lettuce leaf and burger inside each pita. Top with a large spoonful of yogurt sauce. Serve immediately, with additional sauce as needed. Makes 4.
MOPS Favorite: Turkey Club Deluxe Pizza
| 1 (13.8 oz.) can | refrigerated pizza crust or your favorite crust for a 12-inch round |
| 2 tsp. | sesame seeds |
| 6 | bacon slices |
| ¼ cup | reduced-calorie mayonnaise |
| 1 tsp. | lemon juice |
| 1 cup | Monterey Jack cheese, shredded |
| 1 tsp. | dried basil |
| 4 oz. | deli turkey breast slices, cut into 1-inch strips |
| 1 sm. | tomato, diced |
| ½ cup | Swiss cheese, shredded |
Preheat oven to 425°F. Prepare crust; sprinkle with sesame seeds. Bake 10–12 minutes. While crust is baking, cook and crumble bacon. Combine mayonnaise and lemon juice in small bowl. Spread mayonnaise mixture over slightly cooled crust. Top with Monterey Jack cheese, basil, turkey, bacon, and tomatoes. Sprinkle with Swiss cheese. Bake 7–9 minutes or until crust is light brown and cheese is melted. Serves 4–6.
| 1 (12 in.) | prebaked pizza crust |
| 3 Tbs. | pesto |
| 3 | plum tomatoes, sliced |
| 4 oz. | fresh Mozzarella cheese, thinly sliced |
| ⅓ cup | pitted ripe olives, sliced |
| 1 Tbs. | fresh oregano, minced |
Preheat oven to 450°F. Place the pizza crust on a cookie sheet. Spread pesto evenly over crust. Top with tomato slices, mozzarella cheese, and olives. Bake for 8 minutes or until cheese is melted. Sprinkle with oregano. Makes 4 servings.
| 1 (12 in.) | prebaked pizza crust |
| 1 Tbs. | olive oil |
| ½ | garlic clove, minced |
| 6 oz. | frozen grilled chicken breast strips, thawed |
| 1 cup | Alfredo sauce |
| 6 oz. | mozzarella cheese, shredded |
| ½ cup | canned black beans, drained |
| 4 oz. | canned, sliced jalapeño peppers, optional |
Preheat oven to 450°F. Heat olive oil in a skillet over medium-low heat. Add garlic and stir just until fragrant. Add chicken strips and cook until heated through. Spread Alfredo sauce over crust, and sprinkle on a third of the shredded cheese. Arrange chicken strips over cheese, and sprinkle with black beans. Top with jalapeños if desired. Cover with remaining cheese. Place pizza directly on oven rack. Bake for 15 minutes, until cheese is melted and bubbly.
| 1 (12 in.) | prebaked pizza crust |
| ½ cup | sun-dried tomato pesto |
| 2 cups | cooked medium shrimp, peeled and deveined |
| 1 (6 oz.) jar | artichoke hearts, drained |
| ½ cup | fontina cheese, shredded |
Preheat oven to 450°F. Spread pesto over pizza crust. Arrange shrimp and artichoke hearts over pesto. Sprinkle with cheese. Bake for 8–10 minutes, until cheese is melted and lightly browned at the edges.
| 3 Tbs. | olive oil |
| 1 | garlic clove, minced |
| 1 (13.8 oz.) can | refrigerated pizza dough |
| 6 oz. | mozzarella cheese, shredded |
| 3 oz. | soft goat or feta cheese, crumbled |
| ½ cup | part-skim ricotta cheese |
| 3 Tbs. | Parmesan cheese, freshly grated |
| 3 Tbs. | fresh basil, thinly sliced |
Preheat oven to 450°F. Brush a 9 × 13 metal baking pan with 1 tablespoon olive oil. Mix remaining 2 tablespoons oil with garlic in small bowl. Roll out pizza dough on lightly floured work surface to 10 × 14 inch rectangle. Transfer dough to prepared pan, pinching the dough edges in the pan to make the outer crust. Brush lightly with some of the garlic oil. Top with mozzarella cheese and goat cheese, leaving a ½-inch border. Crumble ricotta cheese over. Sprinkle with Parmesan. Bake until crust is golden brown and cheese melts, about 18 minutes. Drizzle remaining garlic oil over pizza. Let stand 3 minutes. Cut pizza into desired number of pieces. Sprinkle with basil. Transfer to platter and serve hot. Makes up to 32 small squares.
| 1 (12 in.) | prebaked pizza crust |
| ½ cup | pizza sauce |
| 1½ cups (16 oz.) | sliced deli roast beef, cut into strips |
| ½ | green or red bell pepper, seeded and cut into strips |
| ½ cup | onion, chopped |
| 1 cup | cheddar cheese, shredded |
| 1 cup | mozzarella cheese, shredded |
Preheat oven to 425°F. Spread pizza sauce on crust. Arrange beef, bell pepper, and onions over sauce. Sprinkle cheddar and mozzarella evenly over pizza. Bake about 15 minutes or until cheeses are melted and bubbly and crust is crisp and golden.
| 1 (4 ct.) pkg. | naan (Indian flatbread) |
| olive oil | |
| 4 oz. | soft goat cheese |
| 1 (10 oz.) jar | roasted red pepper and artichoke tapenade |
| ½ cup | fresh cilantro, chopped |
Preheat oven to 400°F. Place naan on cookie sheets, brush with olive oil, and warm in the oven for about 5–10 minutes. Remove from oven and spread a thin layer of goat cheese on each naan. Spread a light layer of tapenade over goat cheese. Sprinkle with cilantro and place back in oven for 5–10 more minutes, until goat cheese is softened.
| 2 (28 oz.) cans | diced tomatoes, well-drained |
| 3 | garlic cloves, minced |
| 2 tsp. | dried oregano |
| 2 tsp. | dried basil |
| 1 Tbs. | cornmeal |
| 1 (1 lb.) loaf | frozen bread dough, thawed |
| 4 cups | mozzarella cheese, shredded |
| 8 oz. | pepperoni, sliced |
| ⅓ cup | Parmesan cheese, grated |
| 1 tsp. | olive oil |
Preheat oven to 425°F. Combine tomatoes, garlic, oregano, and basil in a bowl. Spray a deep-dish 12-inch pie pan (or pizza pan if you have one) with nonstick cooking spray. Sprinkle cornmeal over bottom. On a lightly floured surface, roll bread dough into a 13-inch circle, as evenly as possible. Place dough in pie pan, making sure dough reaches all the way up the sides. Spread half of tomato sauce over. Sprinkle with half of the mozzarella cheese and half of the pepperoni. Repeat sauce, cheese, and pepperoni layers. Top with Parmesan. Drizzle pizza with olive oil. Bake 35–40 minutes, until cheese is bubbly and crust is browned.
| 2 cups | cooked chicken, shredded |
| 1 tsp. | taco seasoning mix |
| 1 cup | salsa, divided |
| 1 Tbs. | water |
| 1 (12 in.) | prebaked pizza crust |
| 2 cups | cheddar or Mexican blend cheese, shredded |
| ¼ cup | black olives, sliced |
| ¼ cup | green onion, chopped |
| ½ cup | canned black beans, drained and rinsed |
| 1 | avocado, diced |
| 1 | tomato, diced |
Preheat oven to 450°F. Combine chicken with taco seasoning mix, ½ cup salsa, and water. Spread remaining ½ cup salsa over pizza crust. Top with chicken mixture and cheese. Then sprinkle olives, green onions, and black beans over cheese. Bake 8–10 minutes until cheese is melted. Remove from oven and cool slightly. Top with avocado and tomato. Serve immediately.
| ¾ cup | crushed tomatoes |
| ¼ cup | honey |
| 1 | garlic clove, minced |
| ½ tsp. | dried oregano |
| ½ tsp. | hot pepper sauce, or to taste |
| 1 cup | cooked chicken breast, diced |
| 1 (13.8 oz.) can | refrigerated pizza dough |
| 1 Tbs. | olive oil |
| ¾ cup | blue cheese, finely crumbled |
Preheat oven to 500°F. In a saucepan, combine tomatoes with honey, garlic, oregano, and hot pepper sauce. Simmer over low heat for 5 minutes. Mix ¼ cup tomato mixture with chicken and set aside. Unroll pizza dough onto large, lightly greased baking sheet, building up edges slightly. Brush with olive oil. Spread remaining tomato sauce over dough. Sprinkle chicken mixture over sauce. Bake until lightly browned, about 10 minutes. Remove from oven. Sprinkle with blue cheese. Cut pizza into 6 wedges.
| 1 (13.8 oz.) can | refrigerated pizza dough |
| 7 oz. | hummus, any flavor |
| ½ cup | tomatoes, chopped |
| ½ cup | red bell pepper, chopped |
| 3 slices | red onion, separated into rings |
| ⅓ cup | pitted black olives, sliced |
| 1½ cups | mozzarella cheese, shredded |
Preheat oven to 450°F. Roll pizza crust dough into a large oval, and place on greased baking sheet. Spread hummus over crust; top with remaining ingredients. Bake pizza for 10–12 minutes or until cheese is melted and crust is browned.
Italian Sausage and Tomato Pizza
| 2 tsp. | vegetable oil |
| 1 lb. | frozen pizza dough, thawed, or 1 (13.8 oz.) can refrigerated pizza dough |
| ¾ cup | marinara sauce |
| 1 cup | provolone cheese, shredded |
| 1 cup | grape or cherry tomatoes, halved |
| ½ med. | red onion, thinly sliced |
| ¼ lb. | Italian sausage, cooked and crumbled |
| salt and pepper to taste |
Preheat oven to 450°F. Brush a large baking sheet with oil. On a lightly floured work surface, roll and stretch dough into a 10 × 15 inch rectangle. Transfer to prepared sheet. Spread marinara sauce over dough, leaving a 1-inch border around edges. Top with provolone, tomatoes, and onion. Sprinkle sausage over top and season with salt and pepper. Bake until crust is golden and cheese is melted, about 20 minutes. Serve immediately.
Julie Jones, Camp Lejeune, North Carolina
| 1 (13.8 oz.) can | refrigerated pizza dough |
| ¼ cup | unsalted butter, melted |
| ¼ cup | hot chicken wing sauce |
| 2½ cups | cooked chicken breast, chopped |
| ½ cup | ranch dressing |
| 2 cups | cheddar cheese, shredded |
| 2 Tbs. | fresh cilantro, chopped |
Preheat oven to 450°F. Brush a large baking sheet with oil. On a lightly floured work surface, roll and stretch dough into a rectangle. Transfer to prepared sheet. Spread ranch dressing on pizza crust. Melt butter and mix with hot chicken wing sauce. Mix butter mixture with chopped chicken, and spread evenly over pizza. Sprinkle with cheese. Bake 10–12 minutes until cheese is melted. Sprinkle with cilantro and serve.
| 1 lb. | frozen grilled chicken breasts, thawed and cut into bite-size pieces |
| 1 cup | barbecue sauce |
| 1 lb. | frozen pizza dough, thawed, or 1 (13.8 oz.) can refrigerated pizza dough |
| 2 cups | mozzarella cheese, shredded |
| ¼ cup | red onion, slivered, optional |
Preheat oven to 400°F. Combine chicken and barbecue sauce. Brush a large baking sheet with oil. On a lightly floured work surface, roll and stretch dough into a rectangle. Transfer to prepared sheet. Spread chicken and barbecue sauce over dough. Top with cheese. Sprinkle with onion, if desired. Bake 20–25 minutes until cheese is melted and bubbly.
| 1 (18 × 12 in.) | lavash flatbread |
| 4 Tbs. | olive oil, divided |
| ½ cup | kalamata olives, sliced or chopped |
| 1 cup | Monterey Jack cheese, shredded |
| 2 cups | feta cheese, crumbled |
| 1½ cups | mushrooms, sliced |
| ½ cup | red onion, chopped |
| ¾ cup | marinated artichoke hearts, chopped |
| 1 cup | tomatoes, chopped |
| salt to taste |
Preheat oven broiler. Place flatbread on large baking sheet. Brush with 2 tablespoons of olive oil. Broil 1 minute. Change oven to bake at 450°F. Turn flatbread over and brush with remaining oil. Sprinkle with olives, cheeses, mushrooms, onion, artichoke hearts, and tomatoes. Sprinkle with salt. Bake about 10 minutes. Cut into squares and serve hot.