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Try something new on pizza night

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Pizza night is a favorite in homes across America. Whether your family enjoys pizza on Friday, Saturday or during the week, why not try something new on pizza night.

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In honor of National Pizza Week, Pillsbury offers several fresh ideas that will make pizza night a new experience. Try one of these fresh pizzas at your house this week.

Peachy Chicken Pizza with Herb Salad

Pizza
1 can (11 oz) Pillsbury® refrigerated thin pizza crust
1/4 cup peach preserves
3 tablespoons olive oil
1/4 teaspoon salt
1/4 teaspoon black pepper
1 1/2 cups shredded mozzarella cheese (6 oz)
1/2 cup crumbled Gorgonzola cheese (2 oz)
2 cups cubed cooked boneless skinless chicken breast
1 medium peach, unpeeled, sliced

Herb Salad
1/3 cup balsamic vinaigrette
2 teaspoons chopped fresh basil leaves
1 teaspoon chopped fresh parsley
1 teaspoon chopped fresh oregano leaves
4 oz torn arugula
2 tablespoons toasted pine nuts

Heat oven to 400°F. Grease 15x10-inch or larger dark or nonstick cookie sheet with shortening or cooking spray. Unroll dough on cookie sheet; starting at center, press dough into 15x10-inch rectangle.

Bake 5 to 7 minutes or until crust is light golden brown. In small bowl, beat peach preserves, oil, salt and black pepper with whisk until combined. Spread on partially baked crust. Top with mozzarella cheese, Gorgonzola cheese, chicken and peach slices.

Bake 8 to 10 minutes longer or until cheese is melted and crust is golden brown.

Meanwhile, in medium bowl, beat balsamic vinaigrette and herbs with whisk until well combined. Toss in arugula. Place on top of warm pizza. Top with toasted pine nuts.

Get creative and use whatever fresh herbs you have on hand in the fresh herb salad!

To toast pine nuts, sprinkle in ungreased heavy skillet. Cook over medium heat 5 to 7 minutes, stirring frequently until nuts begin to brown, then stirring constantly until nuts are light brown.

If your family likes it hot, they will love this spicy Pudgy Pig Pizza with a Sriracha glaze.

The Pudgy Pig Pizza

1 can (13.8 oz) Pillsbury® refrigerated classic pizza crust
2 cups refrigerated original barbecue sauce with shredded pork (from 18-oz container)
2 cups shredded Monterey Jack cheese (8 oz)
1 jalapeño chile, thinly sliced
1/4 cup mayonnaise
1 teaspoon Sriracha sauce
1 cup crushed barbecue potato chips

Heat oven to 400°F. Grease 15x10-inch or larger dark or nonstick cookie sheet with shortening or cooking spray. Unroll dough on cookie sheet; starting at center, press dough into 15x10-inch rectangle.

Bake about 8 minutes or until light golden brown. Spread pulled pork onto partially baked crust. Top with cheese and jalapeño chile.

Bake 8 to 10 minutes or until cheese is melted and golden brown.

In small bowl, mix mayonnaise and Sriracha sauce until well combined. Top pizza with barbecue chips. Spoon mayo mixture into resealable food-storage plastic bag; cut 1 corner, and drizzle on top of pizza.

For a different flavor, top with crushed tortilla chips or crushed French-fried onions instead of the barbecue chips.

Expand your family's taste buds on pizza night with Moroccan Madness Pizza.

Moroccan Madness Pizza

2 tablespoons olive oil
3 tablespoons harissa chili paste
1/2 teaspoon salt
1 small eggplant, very thinly sliced
1 medium zucchini, chopped
1 can (11 oz) Pillsbury® refrigerated thin pizza crust
3/4 cup marinara sauce
1 clove garlic, finely chopped
2 cups shredded mozzarella cheese (8 oz)
1/4 cup kalamata olives, chopped
Fresh oregano leaves and chopped fresh mint leaves

Heat oven to 400°F.

In medium bowl, beat oil, 1 tablespoon of the harissa chili paste and the salt with whisk until well combined. Add eggplant and zucchini; toss to combine. Place eggplant and zucchini in roasting pan, setting bowl aside for step 4. Roast in oven 8 to 10 minutes or until eggplant and zucchini just start to become tender.

Grease dark or nonstick cookie sheet with shortening or cooking spray. Unroll dough on cookie sheet; starting at center, press dough into 15x10-inch rectangle. Cut rectangle into 4 equal pieces to make 4 small pizzas. Place 1/2 inch apart. Tuck corners of each rectangle under, and press to make even.

In bowl reserved from step 2, mix marinara sauce, the remaining 2 tablespoons harissa chili paste and the garlic. Blend until well combined. Spread sauce on dough pieces. Top with 1 1/2 cups of the mozzarella cheese, followed by roasted veggies and olives. Sprinkle with remaining 1/2 cup mozzarella cheese.

Bake 10 to 15 minutes or until crust is golden brown and cheese is melted and bubbly. Top with oregano and mint.

You'll feel good about serving this healthy Pesto, Kale and Sweet Potato Pizza to your family.

Pesto, Kale and Sweet Potato Pizza

1 can (11 oz) Pillsbury® refrigerated thin pizza crust
2 tablespoons sesame seed
2 tablespoons flaxseed
6 tablespoons pepitas (pumpkin seeds)
1 cup diced peeled sweet potato
2 tablespoons olive oil
1 teaspoon ground cumin
1/2 teaspoon chili powder
1/2 teaspoon salt
4 cups kale, stems removed, chopped
1/2 cup basil pesto
8 oz fresh mozzarella cheese, thinly sliced

Heat oven to 400°F for dark or nonstick pan, 425°F for all other pans. Spray 15x10-inch pan with sides with cooking spray. Unroll dough in pan; starting at center, press dough into 15x10-inch rectangle. Sprinkle evenly with sesame seed, flaxseed and 4 tablespoons of the pepitas. Gently press seeds into dough.

Toss sweet potato, 1 tablespoon of the olive oil, the cumin, chili powder and 1/4 teaspoon of the salt. Place in ungreased large roasting pan. Place pizza crust and sweet potatoes in oven; bake about 8 minutes or until crust is light brown and sweet potatoes are softened.

In medium bowl, mix kale, remaining 1 tablespoon olive oil and remaining 1/4 teaspoon salt. Massage 2 to 3 minutes or until kale is softened.

Spread pesto on partially baked crust. Top with half of the mozzarella cheese. Top with kale and sweet potatoes, followed by remaining mozzarella cheese.

Bake 8 to 10 minutes or until crust is crisp and cheese is melted. Sprinkle with remaining 2 tablespoons pepitas. Cut into strips to serve.

If your family is gluten-free, use Pillsbury® Gluten Free refrigerated pizza crust dough instead. As always, check labels carefully to make sure all other ingredients are certified gluten free.

The Cheesy 'Shroom Pizza is perfect for the veggie lovers in your family.

The Cheesy 'Shroom Pizza

1 can (13.8 oz) Pillsbury® refrigerated classic pizza crust
1 tablespoon olive oil
1/2 clove garlic, finely chopped
1 1/2 cups shredded Gruyère cheese (6 oz)
1/2 cup whole milk ricotta cheese
1 cup sliced fresh shiitake mushrooms
1 cup sliced fresh baby portabella mushrooms
1/2 cup freshly grated Parmesan cheese
Fresh basil leaves, if desired

Heat oven to 425°F. Spray 12-inch pizza pan with cooking spray. Unroll dough; place in pan. Starting at center, press out dough to edge of pan.

Bake 8 to 10 minutes or until light golden brown.

Meanwhile, in small bowl, beat oil and garlic with whisk. Brush oil mixture on top of partially baked crust. Top with Gruyère cheese. Drop dollops of ricotta cheese by teaspoonfuls on top. Top with mushrooms; sprinkle with the Parmesan cheese.

Bake 10 to 12 minutes longer or until cheese is melted and lightly golden brown. Garnish with fresh basil.

Instead of making this pizza in a round pizza pan, try making it in a square instead. Just unroll the dough and go! Bake time may vary.

Visit the Pillsbury website to find lots more recipes that will put dinner on the table in a snap. Pizza night is a great family tradition in many homes.

Whether your family enjoys trying new foods or prefers a more traditional pizza, it's easy to make pizzas at home using Pillsbury refrigerated pizza crusts.

For pizza day or game day, enjoy pizza made at home. Your family will love being creative and you'll love having dinner on the table in minutes.

See the links to articles below to help kids with gluten-free diets or create a game day DIY Snackadium and make 2014 the year of the family in your house.

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