Stuffed Pizza Bites

I don’t know about you but my kids love anything they can eat with their hands or on a stick. My son actually ate dinner the other night solely with a toothpick just because he could. Anyway, we also love pizza so to make everyone happy, I just made these little pizza balls. They are perfect for kids! Plus you can customize them and stuff them with your favorite topping ingredients. They are a little more work than rolling out pizza dough onto a pan but it saves on the fight at dinner later. I actually got my son to eat these with NO complaints – and they were stuffed with spinach and mushrooms (something he hates!). I hope your family enjoys these as much as mine did! Makes about 16-20 dough bites (depending on your dough recipe!)

1 recipe for GF pizza dough (I made a batch of Bob’s Red Mill and threw some spices into the dough)

Extra GF flour for rolling out dough bites (maybe ¼ cup)
¼ cup diced onions
1 cup spinach
½ cup diced mushrooms
1 Tbsp olive oil
1 tsp Italian seasoning (I like oregano, basil, thyme blend)
½ cup shredded cheese (I used DF)
1 can diced tomatoes plus 1 tsp italian seasoning

• In a small blender (I used my Magic Bullet), blend tomatoes and 1 tsp Italian seasoning until smooth. This will be your dipping sauce for your pizza bites!
• In a large skillet, sauté spinach, onions and mushrooms in olive oil. Add Italian seasoning to vegetable mixture.
• On a clean floured surface, roll out pizza dough into a large ¼” thick circle. Cut circle into about 2” squares (they don’t have to be perfect).
• Place dough square in the palm of your hand. Spoon on about ½ tsp of tomato sauce, 1-2 tsp of vegetable mixture and 1 tsp of cheese.
• Wrap up the dough mixture around the stuffing and secure seams, making the pizza balls. Repeat with remaining dough and ingredients.
• Place stuffed dough balls into a greased baking dish (a 2 qt dish should work).
• Bake at 450°F for about 20-25 minutes or until dough is cooked and starting to brown.
• Top with some tomato sauce and additional shredded cheese if desired and serve with dipping sauce!

Spinach Stuffed Chicken Breasts

This dish is absolutely delicious! It is a perfect weekend meal. It’s easy enough for a typical family dinner but nice enough to serve at a fancy dinner also! The spinach and mushrooms go perfect together and gives a nice flavor to the garlic-y chicken breasts. This will make a regular appearance to our weekly date night I believe!  We ate this with a light salad but serve it over pasta for a complete meal. Makes two servings.

2 chicken breasts, cut in half lengthwise (not quite all the way through! – like you are butterflying them)

½ cup mushrooms, diced
½ cup fresh spinach
3 slices prosciutto, diced (or turkey bacon would work)
1 tsp garlic, minced
2 Tbsp balsamic vinaigrette
2 slices of cheese (I used dairy free mozzarella, but Swiss or Provolone would be great!)
Sea Salt
Black Pepper
Basil, fresh or dried

• In a large skillet, sauté mushrooms, spinach and prosciutto.
• In a greased two quart baking dish, place sliced chicken breasts, cut side up.
• Pour balsamic vinaigrette over open chicken breasts.
• Place a slice of cheese into chicken breast.
• The spread halve of the spinach mixture over cheese in each chicken breast.
• Close the chicken breast with the top flap an secure with a tooth pick.
• Sprinkle minced garlic salt and pepper over closed chicken breasts. Drizzle with olive oil.
• Bake at 375°F for about 35 minutes or until chicken is cooked completely through.