Bistecca Pizza Al Forno

   This recipe was born on a night when I was STARVING for Pizza. Not just any pizza, the gourmet kind, with fresh ground wheat homemade crust.  Easy as a pizza pie, thanks to WonderMill Junior hand-mill!


  I also happened to have picked up at the store, a steak and some arugula, so I KNEW it was meant to be.   We made Steak & Arugula Pizza with a Balsamic Reduction.  Long name, amazing taste!  TRUST ME. 

  I shared a photo on facebook and whined the name was too boring, so one of our facebook friends said we should call it Pizza El Forno!


  I love that!!! Sounds hot and delicious! 🙂 

  Bistecca is Italian for Steak, and Al Forno means cooked in a pizza oven, or open flame grill.  I don’t have a pizza oven, YET, but we do have a smoker grill, so here she is:

Bistecca Pizza Al Forno


bistecca pizza al forno

Head on over to WonderMill’s Grain Wagon website to see the recipe, because I am sharing over there today!  You won’t want to miss this amazing Pizza!


Wonder Mill Wheat Grinder & Sloppy Joe Pizza

We are the PROUD owners of a Wonder Mill Junior Handmill!  Eeek! We have been interested in grinding our own wheat for some time now, but never really got around to buying a mill.  Thanks to my friend, Kate, over … Continue reading


I got this recipe from my Aunt Judy in Phoenix.  She made it for us after a long day of Bargain shopping WAY back when I was pregnant with Destiny.  I just found the scrap of paper I wrote it on in an old cookbook of mine.  

  These Pizzawiches come together easily and with a broil time of only 2 minutes, you’ll be having supper in no time FLAT!


{click title to print}



  • 2 pounds Hamburger {or we like 1 Sausage/1 Hamburger}
  • 1 whole Onion, Chopped
  • 1 teaspoon Oregano
  • 1 teaspoon Garlic Powder
  • 1 teaspoon Salt
  • Fresh Cracked Pepper, To Taste
  • 10 ounces, fluid Tomato Soup
  • Dash Of Basil, Rosemary, And Italian Seasonings
  • 1 pound Combo Of Mozzarella & Italian Blend Cheese
  • 2 packages English Muffin (you need about about 9 English Muffins)

Preparation Instructions

Cook beef and onions with salt, pepper, oregano and garlic powder, drain. Stir in tomato soup and add Basil, Rosemary and Italian seasonings. Heat and stir.
Slice English Muffins in half. Divide meat mixture evenly between 18 halves and top each with cheese.
Broil for 2 minutes until cheese is nice and melty.

Serve warm with a nice tossed salad on the side.



Taco Cornbread Pizza

  Oh man, did we ever love this dinner!  I think you will too, as it comes together easily and tastes great! 

Pizza goes South of the Border in this……

Taco Cornbread Pizza

Taco Cornbread Pizza (2)


  • 8-½ ounces, weight Corn Muffin Mix (I did a batch of Nana’s Perfect Cornbread instead, and made 2 cornbread crusts)
  • 1 pound Ground Beef
  • 1 package Taco Seasoning, 1 Ounce Packet
  • 2 cups Mexican Cheese
  • 1 jar Taco Bell Taco Sauce (I Used Medium), 8 Ounce Bottle
  • 2 cups Lettuce Shreds
  • 1 cup Grape Tomatoes
  • Sour Cream, Optional Garnish
  • Green Goddess Salad Dressing, Optional For Drizzling On Top.

Preparation Instructions

1. Prepare corn muffin mix as directed on package. Spread batter into greased 12 inch pizza pan (I used my Pampered Chef circle baker). Bake at 400F for 10 minutes or until lightly browned.

2. Brown meat, drain, add taco seasoning. Cook until no longer pink. Drain. Pour Taco Sauce over crust, until it covers nice and thick like pizza sauce would on a pizza. Top with meat mixture, sprinkle 1 cup of the cheese.

3. Bake 4 to 5 more minutes until cheese is melted.

4. Serve with lettuce and tomatoes on top of each piece.

Taco Cornbread Pizza (1)

5. Garnish with Sour Cream or Green Goddess Salad Dressing drizzled over top.

Taco Cornbread Pizza (3)





Hummus Pizza

  If you love Mediterranean cuisine, you will love this Hummus Pizza!  This yummy pizza uses hummus and kalamata olives. Instead of buying a whole jar of these expensive olives, just go to your local salad or olive bar and buy a few instead……then you can really enjoy this pizza guilt free!

Hummus Pizza

(click for easy printable)


Preparation Instructions

  • 1 whole Refrigerated Pizza Crust Or Enough Dough For 1 Crust
  • 1 Tablespoon Olive Oil
  • 1 whole Garlic Clove, Pressed
  • 2 whole Roma Tomatoes
  • ¼ whole Medium Red Onion
  • 1 whole Seedless Cucumber, Thinly Sliced
  • ½ cups Pitted Kalamata Olives
  • 7 ounces, weight Garlic Hummus Spread
  • 12 ounces, weight Quartered, Marinated Artichoke Hearts, Drained. (I cut them smaller)
  • ⅓ cups Mediterranean Seasoned Feta Cheese Crumbles (I Found No Mediterranean And Did Seasoned Instead)

1. Preheat oven to 425F. Unroll dough onto bottom of lightly greased bar pan or cookie sheet. Gently stretch and press dough to cover bottom. Combine oil and garlic and brush over dough. Bake crust 12-14 minutes or until light golden brown.
2. Meanwhile, for toppings, slice tomatoes in half, scrape out seeds and dice. Thinly slice onion. Slice and quarter cucumbers and chop olives.
3. Remove crust from oven and cool. Spread hummus evenly over crust. Arrange tomatoes, onion, cucumbers, olives and artichokes over hummus. Sprinkle with feta cheese. Cut pizza into squares and serve.





German Oktoberfest Pizza

  This pizza is going to sound CRAZY to you, just crazy! But I want you to trust me that it is DEEEEE-LICIOUS!

Check it out….

German Oktoberfest Pizza 

(click title to print)



  • 1 whole Refrigerated Pizza Crust Or better yet, make your own!
  • 1 Tablespoon Olive Oil
  • Garlic salt to taste
  • 1 pound Smoked Sausage, Cut Into 1/4 Inch Circles
  • 2 Tablespoons Butter
  • 2 cups Leftover Mashed Potatoes
  • 1 cup Sauerkraut, Rinsed And Well Drained
  • 1 cup Shredded Cheese
  • 1 teaspoon Caraway Seeds (a Small But Mighty Ingredient, Super Important! Don’t Skip)

Unroll pizza dough on to a large cookie sheet or Pampered Chef bar pan. Flatten dough and build up edges slightly. Brush with olive oil and season with garlic salt. Bake at 425* for 8-10 minutes.

Meanwhile, in a large skillet, saute sausage in butter until browned. Spread mashed potatoes over the baked crust. Top with sauerkraut, sausage, cheese and caraway seeds. Bake for 5-10 minutes or until cheese is melted.

Enjoy! You can thank me later for helping you be brave…. 020

~T  🙂

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Melt In Your Mouth  Monday

And Then There Were 2….

  I have a “MOM, What’s for Dinner?” Recipe for you. Well, not really a recipe, more of a throw it all together sorta thing.

I had nothing planned for dinner, which is unusual for me. I love to try new recipes and usually have one picked out in the morning and prepping supper by mid afternoon.  On this particular night, it was already 5:30, and we had just walked in the door from a SUPER busy day.  The kids tummies were going off and the clock was ticking. Hmm, no money for frivolities like take out or pizza delivery, so it was time to come up with something, and QUICK!

Here is what I made:



Let’s call it Garden Italian Creme Pizza.  OR “MOM! What’s for Dinner? Pizza”.

I had one of these Philadelphia Cooking Cremes that I got for next to nothing with a coupon, yay!  And a garden full of basil, jalapenos and red peppers.  I also had a container of tomatoes that needed to be used. Hmm, what could I make?! 


 I took 2 crescents (set out for a bit to soften) and spread them into my bar pan from Pampered Chef, you could easily half this and make a circle pizza. I think circle pizzas taste better in general!!!! Dale thinks I am nuts.

“Shapes don’t make a difference.”  Uh yeah, they do.  Why do you think no one wants to share the first bite of pie? You have to eat the tip, its part of the yum factor!

  Back to the non-recipe recipe.  Ok, I just made a crust.  Bake it until starting to turn golden brown, probably 425* for maybe 15 minutes? I can’t recall, just watch it closely and remember, it’ll go back in the oven again.

Next, spread crust with Italian Cheese and Herb Cooking crème.  I used almost the whole thing for my big rectangle pizza, so 1 circle pizza would use half.

  Wash and thinly slice 1 red pepper, seed & thinly slice 4 fresh jalapenos and thinly slice your basil leaves as well.  Sprinkle all these garden goodies over your crème sauce.  Top with mozzarella cheese (FRESH if you have time, which I didn’t) and top with tomato halves.  Back in the oven it goes, just until the cheese is gooey, remember your crust is already baked.

OH MY WORD! We have had this TWICE now, and I don’t repeat recipes. It was that good!

In other news, Tylan started preschool yesterday! 


Please excuse his butchered head of hair, er, lack of hair?  He dipped when I dodged and snip…bye-bye long bangs that I loved.  I’ve cut his hair always, but of COURSE this happens the week before school starts!!!!!  Thankfully his luscious locks grow super fast and my little curly head will return quickly, but poor kid, talk about locking into history a rather AKWARD moment!!!!  🙂


“Oh look, here is a photo of Tylan on his first day of preschool.”

Mom! What happened to my hair?”

“Sorry son.”

He’ll forgive me, right?!



  Ok, it’s time for school, Buddy! 

011And then there were 2……




"Prova i miei tre pizze!" (Try My 3 Pizza’s! )

Betcha didn’t know I spoke Italiano. 

Oh wait, I don’t.  But Google does!   🙂

  I mean it though, you are going to want to try these 3 pizza’s, ‘cause they are deeee-licious!

  Let me just tell you, due to some crazy circumstances and a whole lotta interrupting, it took me 3 1/2 hours to get dinner on the table. Yes, THREE AND A HALF LOOOONG HOURS.  The kind of hours where Mommy wants to scream and pull her hair out.  This is not a hard meal, not at all, just a bit of dough rolling, veggie chopping and cheese grating but I had a LOT of interruptions.

These Supper-prep interruptions included, but were not limited to:

  • Dale wanting to know where I wanted garden plot #3 planted. (Why are we planting plots 3 & 4, when we can barely manage 1 & 2, I’ll never know!?)
  • Walking cleeeear out back to “ok” said garden plot.
  • Paxton dumping out the contents of the lazy-susan.
  • Paxton destroying my center island décor, twice.
  • Paxton crying at my feet.
  • Tylan having an “Oops” in his undies, as well as on the seat of the toilet. (Yes, he was sitting. This should tell you what substance I was dealing with in particular.)
  • Baby Pax crying at my feet, while I try to keep him out of the doo doo and getting Ty cleaned up. (Ew. Not working.)
  • Washing my hands.
  • Getting Ty in the bathtub to soak the stink off.
  • Scrubbing the toilet before someone else needed to use it.
  • Washing my hands, again.
  • Sophie, the dog, whining to be let out. (The high pitch ultra-annoying kind of whine that grates on your last nerve.)
  • Avery bursting in the back door to announce she was poopy and it was “itchy”.  (That child needs to POTTY TRAIN already!)
  • Changing Avery’s stinky diaper.
  • Washing my hands, yet again.
  • Pax crying at my feet during her diaper change. See, we are trying to get him to “push through” and skip evening nap, so he can go to bed earlier. (Who’s bright idea was THAT?! Oh wait. Mine.)
  • Avery stinking like her poo and needing a bath also.
  • Draining Ty’s poo-poo water, sanitizing the tub, and running fresh water.
  • Sticking Avery in the tub.
  • Destiny complaining that I made her come in and wash up to help me by feeding sobbing Paxton his dinner.  Child labor, poor dearie.
  • Destiny needing to stop feeding Paxton a few minutes after she had begun, to go “Number 2”.  (DID SOMEONE FEED MY CHILDREN PRUNES today?!)
  • I am up to my elbows in flour and pizza dough at this point, so when sweet Avery offers to take over the job of feeding Paxton, who will now wear the majority of the bowl of squash, I say yes, because I HAVE to get these pizzas in the oven!
  • The dog is whining to be let back in.
  • The phone is ringing.
  • Finally, both pizzas in the oven, the 3rd on the counter, waiting.  Paxton is done eating and crawling around.  But wait, what is that smell?  Eww! Deja poo’!  Paxton!!!!!!!!!  JEEPERS! How many times do I have to sterilize my hands tonight? I have practically scrubbed the top layer of skin off!

  Needless to say, it was a late but delicious dinner.  Here are the recipes:

Goat Cheese Tomato Bacon Pizza


  • 3 T. butter
  • 1 whole sweet onion, chopped
  • 2 T. balsamic vinegar
  • 1 whole fresh pizza crust (I used a 1/4 oz. pkg. Fleischmann’s Pizza crust yeast, very simple no-rise steps!!!!)
  • 2 whole Roma tomatoes, thinly sliced
  • 2 cups freshly shredded mozzarella cheese (Shred the real stuff, you won’t be sorry!)
  • 2 oz plain goat cheese, crumbled
  • 1 pound bacon, cooked and crumbled ( I like to bake mine at 400* in my Pampered chef bar pan)

Preheat oven to 450*. 

Saute’ chopped onion in 3 T. melted butter over medium low heat, add the balsamic vinegar and cook 2 minutes longer.  Set aside.

Following directions on yeast packet, make pizza dough and roll out on your favorite pizza stone.  Season with garlic powder, rosemary, basil, whatever you like. Par-bake 5 minutes. 

  Pull from oven and press thinly sliced roma tomatoes down into dough.  Top tomatoes with mozzarella cheese, cooked crumbled bacon, more mozzarella and top with goat cheese crumbles.

  Bake 5 more minutes, or until cheese is melted and crust is done.

Cool slightly before cutting.


Next up…….

Herb and Garlic Asparagus Pizza


  • 1/4 oz. package Fleischmann’s Pizza Crust yeast + ingredients to make dough
  • Olive oil for drizzling
  • 2 cups fresh mozzarella
  • 2 oz herb and garlic goat cheese
  • 1 bunch asparagus, washed, halved and cut into 1 inch sections
  • Fresh cracked pepper
  • Misc. Italian herbs for seasoning crust

Preheat oven to 450*.  Make pizza dough and shape into 2 balls.  Spread one ball of dough on a rectangle or circle stone, nice and thin.  (Set other dough ball aside for another use)  Drizzle with olive oil and season with Italian herbs of your choice, plus garlic powder & a bit of kosher salt.  Sprinkle shredded mozzarella onto dough, layer on sliced asparagus.  Crumble goat cheese onto asparagus layer. 010

Top with more mozzarella and one last sprinkle of basil.  Bake 15-20 minutes or until crust is just turning a golden brown.

Loved this! Mellow delicious flavor, Dale didn’t even MISS the meat!  It’s a MIRACLE!

And last, but totally not least…….

Dessert Pizza Al La Tonya


Ok, so this is not a real recipe, but I had that extra ball of dough since the Asparagus pizza was thin crust and only used half.  Here is what I did:


Spread dough into some resemblance of a circle.  Melt 2 T. butter.  Drizzle and brush over crust, then shake on white sugar, brown sugar and cinnamon to taste.  Dig in the back of your fridge for that container of canned frosting (Gasp! canned frosting?! What a sacrilege!) that you have leftover from that one time you couldn’t possibly manage making frosting yet too and bloop it all over the top of your sugar layers.  I had vanilla frosting leftover, but I imagine chocolate or cream cheese would be good too!

  Bake pizza at 450* until crust is golden brown.  Let cool slightly before cutting.

This dessert pizza turned out AMAAAAZING if I do say so myself.  Pretty good for a last-minute finale to a 3 1/2 hour supper-making extravaganza, right?!   🙂

Enjoy! These are simply divine.  Gourmet Pizza flavors all the way! We loved them!

Cottura felice! {Happy Baking!}