Braided Pizza...YUM! Three different kinds.

(Original idea for braided pizzas came from http://fortheloveofcooking-recipes.blogspot.com/ and then I altered it to fit my family's taste.)

Chicken and Pesto Braided Pizza

2 Packages Jiffy Pizza Crust Mix
1 lb boneless, skinless chicken cooked and sliced
1/3 bottle of Kirkland Pesto (or about 3/4 cup)
1/4 cup or 4-5 green onions, chopped
1 cup shredded mozzarella cheese
1/2 cup shredded parmesan cheese
1/4 red onion, diced
2 cups baby spinach

According to MFP, 10 servings, each has: 345 calories 16 grams of fat 19 grams of protein 527 milligrams of sodium


Turkey Sausage and Onions Braided Pizza

3 Turkey Sausage links, casings removed, browned
2 Packages Jiffy Pizza Crust, prepared
1 white onion, or 1 cup, diced
1/4 Red onion, diced
1/2 large yellow bell pepper, seeded, cored, and diced
1 cup mozzarella cheese, shredded
1/2 cup parmesan cheese, shredded
6 oz. Pizza Sauce

According to MFP, 10 servings, each has: 247 calories 9 grams of fat 12 grams of protein 635 milligrams of sodium


(The next one is NOT diet friendly! Beware! It was designed for my husband and our family friend.)


Meaty Madness Braided Pizza


2 Packages Jiffy Pizza Crust, prepared
1/2 package of pepperoni
1/2 package of Italian dry salami
3/4 package (app. 12 strips) fully cooked hickory bacon
1/2 yellow onion, diced
1 large green bell pepper, seeded, cored, and diced
1 2.25oz can sliced black olives
1 cup mozzarella cheese, shredded
1/2 cup parmesan cheese, shredded
6 oz. Pizza Sauce

According to MFP, 10 servings, each has: 411 calories 23 grams of fat 17 grams of protein 1251 milligrams of sodium

Instructions for all Braided Pizzas: Prepare all vegetables and meat. I highly recommend that you saute the onions with the meat as it's browning, to allow them to soften a little, before putting them on your pizza. Set aside/in the fridge. Prepare pizza crust mix as instructed on box. (It was way too runny for us, so we added flour a tiny bit at a time until it started to pull away from the sides of the Bosch Mixer. We also let the Bosch do most of the kneading for us. Then we pulled the dough out with floured hands, put it on a floured surface, and kneaded it a couple more times. It should still be a little sticky. Don't let it get too dry.) MAKE SURE to let the dough rise for a while. It will make the dough much softer and fluffy. When the dough is done rising (at LEAST five minutes, our best rose for 10,) spray a cookie sheet with olive oil, or use a Silpat if you have one (makes it sooo much easier and nicer, just remember not to cut on your Silpat. They're too awesome to ruin.) Spread the dough out on the pan until it almost touches all of the edges. Spread a line of sauce down the center of your dough, leaving sides alone (they will be braided over the toppings.) Then, add meats and veggies. Finish off the toppings with cheese. Once cheese is on, cut slits in the dough along either side of the toppings, about two inches wide. Pull the ends of the dough over the toppings first. Then "braid" the remaining strips over the toppings. (For really good pictures of this process, see the link at the top of this post.) Spray with olive oil and sprinkle with dry basil. Bake at 425 for 18-20 minutes. Enjoy!