PIZZA PUFFS with PIZZA SAUCE

In these rocky financial times, I've been trying to save on the grocery budget by staying away from pre-prepared foods. Not only has it saved us some money, but we really enjoy knowing what ingredients are going into our favorite (junk) comfort foods.

PEPPERONI PIZZA PUFFS

PIZZA PUFFS

3/4 cup flour
3/4 teaspoon baking powder
3/4 cup whole milk
¼ teaspoon salt
1 egg, lightly beaten
4 ounces mozzarella cheese, shredded (about 1 cup)
4 ounces pepperoni, cut into small cubes (about 1 cup)

1 cup pizza sauce for dipping (recipe below)

Preheat the oven to 375°. Grease a 24-cup mini-muffin pan. In a large bowl, whisk together the flour and baking powder; whisk in the milk and egg. Stir in the mozzarella and pepperoni; let stand for 10 minutes.



Stir the batter and divide among the mini-muffin cups. Bake until puffed and golden, 20 to 25 minutes.

Meanwhile, microwave the pizza sauce until warmed through. Serve the puffs with the pizza sauce for dipping. (sauce recipe below)

MY PIZZA SAUCE

I've been working on this pizza sauce recipe (literally) for decades and it is finally exactly where we want it. I wouldn't even think of buying pizza sauce again (sale or no sale)!!! This sauce goes together in just a few minutes and it is VERY good.

1/3 cup chopped onion
1/3 cup chopped celery
1 clove garlic minced
2 tablespoons olive oil
(1) 6 oz. can of tomato paste
(1½) 6 oz. can of water
1 teaspoon dry oregano
1 teaspoon dry basil
½ teaspoon fennel seeds (do not leave out)
½ teaspoon salt
¼ teaspoon black pepper
1/8 teaspoon dry red pepper flakes
1 teaspoon sugar (do not leave out)
2 tablespoons Parmesan cheese  (added after simmer)

Saute onion, celery and garlic in olive oil until tender. Add everything else (except the Parmesan cheese) and simmer slowly for about 5 minutes. Remove from heat and stir in Parmesan cheese.

NOTE: If the sauce seems a little thick (we like it that way), jut add a little more water.

PIZZA CHICKEN

I came up with the idea for pizza chicken one day when afternoon thunder showers cancelled my grilling plans. There I was, faced with (yet another) potentially boring package of boneless, skinless chicken staring at me. The food fairies must have been at my house that day, because the recipe idea just popped into my head and it has been a huge hit ever since. The first time I served this, Hubby, who is extremely finicky about trying new recipes, gave me that, all to familiar, sidewards glance as if to say...you expect me to try this? But, to his credit, he took a bite and his eyes opened wide as he said "this is REALLY good!!" I almost fell off of my chair. The recipe immediately became one of our favorite quick fix dinners.

I took boneless, skinless chicken breasts and sliced them horizontally (to make two or three THIN chicken cutlets which I breaded and browned. I placed them on a baking sheet and topped them with pizza sauce (recipe follows) and a generous handful of mozzarella cheese and heated them through...thats it!!

PIZZA CHICKEN

3 boneless skinless chicken breasts
2 eggs
all purpose flour for breading
dry bread crumbs for breading

1/4 cup finely chopped onion
1/4 cup finely chopped celery
1 clove garlic minced
2 tablespoons olive oil
(1) 6 ounce can of tomato paste
(1) 6 ounce can of water
1 teaspoon dry sweet basil
1 teaspoon dry oregano
1 teaspoon fennel seeds (do not leave out)
1/2 teaspoon salt
1 teaspoon sugar
1/4 teaspoon black pepper
1/8 teaspoon dry crushed red pepper flakes

Depending on how thick the chicken pieces are, slice them horizontally into two or three thin layers. Coat each layer with all purpose flour, then dunk them into
beaten eggs, then coat them with a generous layer of fine dry bread crumbs. Brown these cutlets in a little canola oil and set them on paper towels to drain. Because they are thin, they will cook quite quickly.

Next make the pizza sauce: Saute the onion, celery and garlic in the olive oil until they are tender. Add the rest of the ingredients and bring to a boil on medium-high heat. The sauce will thicken up very quickly after it comes to a boil which is what you want (thick). Remove from heat and set aside.

Top the browned chicken with the pizza sauce (dividing equally between the cutlets) and top with a generous handful of mozzarella cheese.


Bake at 350 until the chicken and sauce are nice and hot and the cheese is melted (about 15 minutes).
NOTE: Add any veggies you like on pizza (before you put it in the oven).
NOTE: If you have any leftovers, pizza chicken makes a delicious sandwich!!
NOTE: If you decide to use a commercial pizza sauce, just make sure it is a very thick one (but I hope you will use the above recipe instead).