Click on a Recipe to see it.  Chef's favorites are shown in Red.

Barbecue Chicken Pizza

Chicago Style Pizza

Classic Sausage Pizza

Greek Shrimp Pizza

Meatball Pizza

Mediterranean Pizza

Mexican Pizza

Northwest Pizza

 Santa Fe Pizza

 White Pizza 


















Mediterranean Pizza

Makes 2 pizzas

1 red pepper, roasted with skin removed, sliced

1 small zucchini

1 small Japanese eggplant, unpeeled

4 large cloves garlic, minced

6 slices onion, ½-inch thick

olive oil

salt and pepper

2 thin Boboli

1 small package. Mozzarella, shredded

imported Provolone, shredded for topping

1/2 pound proscuito, shredded with fat removed

8 pitted Greek olives, sliced


     Slice or chop all vegetables about ½-inch thick.

     Combine garlic and oil. Toss all vegetables (except olives) with garlic-oil.  Add salt and pepper.

     Cover baking sheet with parchment.  Spread out vegetable mixture.  Roast at 350-degrees for 25-30 minutes. 

     Spread Mozzarella on Bobboli.  In order, top with roasted vegetables including red pepper, proscuito, Provolone, Greek olives.

     Bake at 450-degrees for 12 minutes. 



Barbecue Chicken Pizza

Makes 1 pizza


1/3 cup barbecue sauce

1/3 cup tomato sauce

2 shakes Tabasco Chipotle sauce

½ large chicken breast, skinless and boneless, cooked or leftover chicken

1 thin Boboli

1 cup high quality, smoked Gouda cheese, shredded

1 medium red onion, thinly sliced

sherry vinegar

1 tablespoon oil

fresh cilantro

      Preheat oven to 450-degrees.

      Mix together barbecue sauce, tomato sauce and chipotle sauce; divide into half.  Cut chicken into thin strips and marinate in half the sauce. Spread remaining sauce over Boboli.  Add ½ the cheese.

      Sauté onions in oil for 3 minutes; remove to a strainer and cool slightly.  Lightly sprinkle onions with sherry vinegar.  Arrange chicken and sauce and onions over Boboli. Top with the remaining cheese.  Move Boboli to a pizza pan or heavy baking sheet. Bake 12 minutes at 450-degrees.  Remove from oven and sprinkle with fresh cilantro.   

Serving Suggestion: Serve with chilled, mixed vegetable salad.



Northwest Pizza 

Makes 1 pizza                                                                    Diana Gough

Suggestion:  Make a double recipe; bake one and freeze the other.


1 large Boboli, thin

4 to 6 ounce mozzarella, shredded

1 ½ tablespoons each red and green onion, finely chopped

2 tablespoons green chilies, chopped

1 tablespoon capers

3 ouncse tiny cooked shrimp

2 ounces smoked Nova salmon, chopped

3 ounces feta cheese, crumbled


Spread ingredients evenly on Boboli in order listed above. Bake in preheated 450-degree oven for 12 minutes.  Remove from oven and let cool for 3 to 5 minutes.  Cut and serve.





Santa Fe Pizza

Makes 1 pizza

1 thin Boboli

2 one-half chicken breasts marinated overnight in olive oil, lemon juice, cilantro, sm. garlic, pepper

1 medium onion, thinly sliced

1 ½ red bell pepper, roasted and coarsely chopped

3 tablespoon corn

1 small can tomato sauce

chipoltle sauce to taste

Jack cheese, shredded

fresh cilantro, chopped (garnish)


Drain chicken and sauté.  Sauté onions.  Layer Boboli in following order: tomato/chipoltle sauce, ½ cheese, chicken, vegetables, ½ cheese.  Bake in preheated 450-degree oven for 12 minutes.  Garnish with cilantro.



Classic Sausage Pizza

1 thin Bobboli


Tomato Sauce:

1 tablespoon olive oil

1 14-ounce canned S&W diced tomatoes with juice

2 to 3 large cloves garlic, minced

½ tablespoon oregano

3 hot Italian sausages, skin removed, broken apart and cooked

1 medium green pepper, chopped

1 medium-small onion, chopped

Mozzarella, shredded

Imported Provolone, shredded


     Tomato Sauce: Sauté garlic in oil over medium heat.  Add tomatoes, and oregano.  Over high heat, reduce to consistency to that of tomato paste; stirring continually; set aside.

     Sauté sausage; rinse with hot water, drain on toweling.  Set aside. Sauté onion and pepper (no salt). 

     Assembly in order: Bobboli, tomato sauce, Mozzarella, sausage, pepper, onion, Provolone.  Bake in 450-degree oven for 12 minutes.



White Pizza 

1 Bobboli


baked eggplant

sauted onion and mushrooms

roasted red peppers

shredded mozzarella and imported provolone 


Spread thin layer of ricotta in place of tomato sauce over Bobboli.  Add vegetables.  Add cheeses.  Bake in preheated 450-degree oven for 12 minutes.



Mexican Pizza


1/2 chicken breast, cut into ¾-inch cubes. Marinated in oil, lime juice and garlic at least 2 hours or overnight. Drain and sautéed.

3 tablespoons each: chopped red onion, green pepper. Sauté.

sauce: mix together tomato sauce, chilpotle, cumin, oregano and sugar to taste 

Layer in order:

1 Bobboli



chopped red onion and green pepper

3 tablespoons canned Mexi-corn, drained

1 tablespoon canned, diced chili

Jack cheese, shredded


Bake at 450-degrees for 12 minutes. Garnish with chopped cilantro.













Chicago Style Pizza


1 thin Bobboli

3 hot Italian turkey sausages

olive oil

¾ red bell pepper, diced

12 crimini mushrooms, sliced thinly

6 to 8 ounces mozzarella cheese, shredded

1/3 cup Parmesan cheese, shredded

½ cup Donna’s Tomato Pie filling recipe

½ cup tomato sauce

2 green onions, thinly sliced


Remove casings from sausage; sauté into 1-inch, flat pieces. Drain and set aside.  Sauté mushrooms and pepper in olive oil.  Drain. Mix together tomato pie filling and tomato sauce.

To Assemble:  In order spread tomato sauce mixture over Bobboli.  Add ½ mozzarella and ½ Parmesan.  Add sausage; then mushroom pepper mixture. Top with remaining cheese.  Bake in preheated 450-degree oven for 12 minutes. Cut into slices and garnish with green onion.



Greek Shrimp Pizza


1 tablespoon olive oil

3 tablespoons fresh lemon juice

¾ pound large shrimp, cut into thirds

1 14-ounce can Petite-Cut S&W Tomatoes

3 large garlic cloves

½ tablespoon oregano

1 tablespoon olive oil

fresh lemon juice

8 ounces shredded mozzarella cheese

Feta cheese

Kalamata olives, pitted and quartered

2 to 3 scallions, chopped

Garnish: fresh basil leaves, sliced thinly

1 thin Bobboli


     Whisk together 1 tablespoon olive oil and 2 tablespoons fresh lemon juice. Mix in the shrimp, then pour into a zip-lock bag.  Marinate at least 2 hours or overnight.

     In a 12-inch, non-stick fry pan, sauté garlic in 1 tablespoon olive oil for about 30 seconds. Add tomatoes with juice and oregano. Cook with medium-high heat, stirring constantly until the tomato mixture resembles thick tomato paste.

     Spread tomato paste on Bobboli. Add half mozzarella and feta. Drain shrimp and add. Add green onions and olives. Top with equal amounts of feta and mozzarella.

     Bake in a preheated 450-degree oven for 12 minutes. Garnish with basil.



Meatball Pizza


1 large Bobboli pizza crust 


about 2 tablespoons, separated

2 garlic cloves, peeled and mashed

1 14-ounce can S & W Ready-Cut tomatoes

1 ½ teaspoon oregano

pinch sugar

1 8-ounce can tomato sauce 

6 ounces meatballs (see Italian Meatballs recipe), about 1 inch in diameter

½ red onion, thinly sliced

6 to 8ounces fresh mozzarella, sliced ¼-inch thick

garnish: fresh basil leaves


     Sauce:  Heat 1 tablespoon olive oil in large heavy non-stick skillet with medium heat. Sauté garlic 30 seconds. Add the canned tomatoes with juice, oregano and sugar. Raise heat to medium-high and reduce sauce until it has the consistency of thick tomato paste, stirring continuously, about 10 to 15 minutes.  Mix in 6 ounces of the tomato sauce. Pour sauce into a bowl and set aside.

     Clean skillet with paper towels. Add 2 teaspoons olive oil to skillet and sauté onions until slightly browned, about 10 to 15 minutes. Remove onions to a bowl and set aside. Slightly flatten meatballs and sauté in skillet with medium heat until no longer pink inside, about 4 to 5 minutes per side.  Drain meatballs on paper towels to remove excel grease.

     Assembly: Spread sauce over Bobboli. arrange meatballs, onions and cheese evenly throughout. Bake in preheated 450-degree oven for 12 minutes.  Garnish with whole basil leaves.