You Say Pizza I say…Well… I Also Say Pizza. Sorry.

Growing up in Chicago I learned to love pizza. Contrary to popular legend (and silly TV travel and food shows that keep the myth alive) not all of Chicago pizzas are deep dish. Deep dish has its place sure, but ya know what? I didn’t have deep dish pizza until I was an adult. All the pizza I had as a kid growing up on “Da Sout’ Side” was thin crust and cut in squares not wedges thankyouverykindly. To this day, it’s how I prefer my pizza. On that note, tell me/us about YOUR favorite pizza. What kind of crust, what toppings? My favorite is a thin crust with sausage, mushrooms and extra cheese. Preferably from Artese pizza in Chicago… which I haven’t had since I was about 15 *sobs*. These days I settle for chain pizza because the rural part of Kentucky isn’t exactly a hot spot for good pizza. We also make it home made. My hubby is the pizza king around here when it comes to traditional. I’m the one who likes to shake things up and do it differently. Gee… imagine that. ME? Not doing things the normal way? Nahhhhhhhhh.

One thing I’ve been making for years is what we call pizza bread. Basically, it’s what they call Stromboli or Calzone (both different but similar enough that I feel no guilt using the names more or less interchangeably. Doubt the pizza police are gonna get me πŸ˜› ) but…not. Calzones are usually a half moon shape and strombolis are usually rolled. Mine is neither. It’s one big huge…well… stuffed pizza.Β  But I cheat by using frozen bread dough. This IS me after all. You know I try to bring you things that are tasty, usually quite bad for you hehehe but as easily done as possible. No exception here.

This is cheesy and gooey and meaty and saucy and…ok, so obviously it has all the flavor levels of pizza.Β  Suffice it to say that it’s yummy. This is great for a light meal with salad or cut into strips for snacks while watchingΒ  TV or hidden somewhere where nobody else can find it and heated up when you’re alone…


I have specific filling ingredients listed here but you can sub your favorites. Just be careful not to overstuff. No matter how well you think you have it sealed, put too much sauce, too much cheese or too much filling in it and it WILL break open and make a mess.

Stuffed Pizza Bread

  1. 2 loaves frozen bread dough, thawed (lay it out on foil, lightly grease it & leave till thawed)
  2. 1/2 cup pizza sauce (spaghetti sauce works fine too)
  3. 1/2 cup Tyson Italian Sausage crumbles
  4. 4 ounces (about 10 thin slices) hard salami
  5. 4 ounces Canadian bacon
  6. 12 ounces shredded mozzarella or provolone cheese
  7. 1/2 to 2/3 cup shaved Parmesan cheese
  8. 1 large beaten egg for egg wash
  9. 1/3 cup shredded mozzarella, provolone or “pizza” cheese
  10. Basil Oil for drizzling and extra sauce for dipping if desired
  • Preheat oven to 350 degrees.
  • On a lightly floured board (or counter like I do πŸ˜› ) roll one loaf of the thawed dough out to about 8×11 or the approximate size of a sheet of copy paper.
  • Transfer to a large greased cookie sheet.
  • Layer the dough with the pizza sauce and toppings.
  • Roll out other loaf to about one inch larger in diameter than you did the other.
  • Brush beaten egg all around the edges of the filled loaf.
  • Carefully drape other loaf on top and seal edges with your fingers. Fold under if necessary.
  • Brush top of stuffed pizza thingamajigger with beaten egg then sprinkle with shaved Parmesan. Drizzle with basil oil.
  • Bake at 350 until golden brown, about 30 minutes.
  • Let rest for about 15 minutes before cutting or you’ll just have cheese everywhere. Sounds yummy yes, but rather unfair to the poor sods who get the middle of the loaf with no cheese in it πŸ˜›

I’m About To Turn One Hundred!! (Giveaway Time!!!!) (GIVEAWAY CLOSED)

Hey everybody! Thanks so much for having entered my giveaway! Using random.Org, the number picked was #20. That means that the winner is Sandie ofΒ Yay!!! I’ll email sandie and she’ll have two days to get back to me. If not, I’ll pick an alternate winner. Congrats Sandie!! πŸ™‚

Yes, yes, I am old. But not THAT old darn it! I am not turning 100 in real life though I will be 47 later this month (please feel free to send me bifocals, Geritol and a walker… and chocolate; lots of chocolate. What?! Old people need chocolate. For their hearts… and livers… or something.). This post, right here, the one you’re reading now, this post here, yep, these words, all these strung together letters (ok, I’ll stop now. Sorry. πŸ˜› ) is my 100th post!! I feel this calls for a celebration. Like maybe giving one of you a subscription to Food Network Magazine (alternate prize if you’re outside of their subscription area). That and CHICKEN FAJITAS!! Why fajitas you ask? Cause it’s what I wanted and made for dinner and it just happened to be on the day that I made my 100th post πŸ˜‰ In other words, no particular reason lol.

These fajitas are the worlds easiest chicken fajitas. Heck with cooking the chicken, making a home made sauce and all that rot. This is more of a prep and technique than it is a recipe. You know me; if I can make something a little bit easier for you and make a few people think “DOH! Why didn’t I ever do that?!” and give them more time to spend on the important things like family or reading or eating Twinkies, I’m all for it. So that’s what I did today. Tomorrow or Sunday we’ll get more involved when I makeΒ  Savory French Onion Bread Pudding With Gruyere Cheese and in the next few days, I will also be making duck with some sort of yummilicious glaze or sauce; I’m still working on that one. πŸ™‚

As for the giveaway, I don’t know about you, but I love Food Network Magazine. I thought about a regular cookbook but I thought it would be more fun to give a gift subscription to them. It’s something, that if you win, you’ll receive for 12 months and I thought that was way cooler than a one time gift :-D. To enter the giveaway, you can do three things; each of them will get you an entry. 1) make a comment here and if you want, tell us all your favorite Food Network Show; that will get you one. 2) Like my facebook page (Look up “From Cupcakes To Caviar” on facebook or find the link right here on the right side of the blog; that’s me πŸ˜› ) and let me know in your comment that you did; that’s a second entry. 3) Follow me on either Networked Blogs in facebook or Google (here on the blog at the bottom) and let me know ; that would be a third. I will randomly choose someone from all the entries. I will keep this going until August 10th, then I’ll pick the winner. πŸ™‚

On to the food!!! Again; not a recipe really so much as it is a method using convenience products and a couple of fresh ones. They taste wonderful and are so so easy; great for a rushed night or just when you’re feeling lazy. Not that I’MΒ  ever lazy *cough cough*. Just trying to help you out is all. In this, I used Frontera Skillet Sauce (these were created by Rick Bayless. Look him up if you’ve never heard of him. He’s a wonderful chef.). I used the Classic Fajita Skillet Sauce but added more lime because I like the lime zing in fajitas. If you don’t, feel free to omit the lime in this. You can find these sauces at pretty much any decent sized grocery store in the same section as the taco shells and such. This feeds four with a little bit of leftovers (maybe more if you’re not feeding teenage boys πŸ˜› )

Chicken Fajitas

  • 2 small deli rotisserie chicken, skinned and deboned.
  • 1 pouch Frontera Skillet Sauce
  • 1 red pepper, sliced
  • 1 green pepper, sliced
  • 1 orange or yellow pepper, sliced
  • 1 medium red onion, sliced
  • 2 tablespoons vegetable oil
  • juice of one lime
  • fresh cilantro
  • corn and/or flour tortillas
  • cheese, sour cream, cilantro, tomatoes, all the toppings you would use on tacos even though technically they don’t go on fajitas πŸ˜€
  1. In a large pan over low heat, saute the veggies until soft. Turn the heat up at the end (and stir frequently) to brown them. Be careful not to burn them.
  2. Stir in the chicken, sauce and lime juice.
  3. Serve with toppings in tortillas.
  4. See how easy this was? πŸ˜› The most time consuming part is pulling the chicken off the bones and slicing the veggies.