One-pan Mustard Pork Tenderloin is tender and juicy with a savory Dijon mustard sauce that cooks in about 30 minutes. This fast, easy pork tenderloin recipe is simple enough for a weeknight meal and elegant enough for a special occasion.  

Complete the meal with roasted potatoes and green beans or roasted Brussels sprouts and sweet potatoes. 

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Ingredients

See recipe card at the bottom of the post for the full list of ingredients and exact amounts. 

Pork tenderloins. Be sure to get pork tenderloin for this recipe, not pork loin. A pork tenderloin is a long, lean cut of meat that is about 1 pound each. Pork loins are much larger, 2-5 pounds each, and will take much longer to cook. 

Oil. Olive oil, canola oil, grapeseed oil, and avocado oil are all great choices for searing meat at a high temperature. 

Dijon. Dijon mustard is the perfect pairing for pork. If you don't have any, try one of these Dijon mustard substitutes. 

Heavy cream. A little cream stirred into the mustard cream sauce adds richness and, of course, creaminess.

Variations

• Swap out the brown sugar with honey for a delicious honey mustard pork tenderloin. 
• Add your favorite seasonings to the pork tenderloin before searing like Italian seasoning, onion powder, paprika, and cumin. 
• If you don't have fresh garlic, add garlic powder with the brown sugar and Dijon.
• If you choose to use fresh thyme instead of dried, add 1 ½ teaspoons fresh thyme with the cream. 
• If you don't have heavy cream, stir in a little sour cream into the mustard sauce right at the end. Do not boil or it can curdle the sauce. 

How to Make Mustard Pork Tenderloin

Step 1: Pat the tenderloins dry. Heat oil in a 12" oven-safe stainless steel or cast iron skillet. Season pork with salt and black pepper, sear all sides until you get a nice crust. Remove the seared tenderloins from pan. 

Step 2: Add butter and garlic to the pan, stir until light golden brown. Add the broth, scraping up the golden bits from the bottom of the pan. Add brown sugar, mustard, and dried thyme. 

Step 3: Return the tenderloins to the pan and turn to coat them in the sauce. 

Step 4: Place pan in oven and bake uncovered until the pork reaches an internal temperature of 145 degrees f on an instant-read thermometer. Use a spoon or pastry brush to baste pork with the sauce a few times during cooking. 

Step 5: Remove tenderloins from pan and place on a cutting board to rest. While the pork rests, return skillet to stove top, add cream, and simmer a few minutes until slightly thickened. 

Step 6: Slice tenderloins into 1" thick medallions. Serve pan sauce on top of the pork or in a small bowl on the side. If desired, sprinkle with fresh parsley or fresh thyme. 

More Weeknight Dinner Recipes

• 
  Baked Pork Chops with Mushroom Gravy
• 
  Air Fryer Teriyaki Chicken Thighs (Boneless and Bone-in)
• 
  Slow Cooker Chicken with Stuffing Casserole (4 Ingredients!)
• 
  Dr. Pepper Crock Pot Ribs

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Mustard Pork Tenderloin

One-pan Mustard Pork Tenderloin is tender and juicy with a savory Dijon mustard sauce that cooks in about 30 minutes. Fast, easy pork tenderloin recipe is simple enough for a weeknight meal and elegant enough for a special occasion.  

Course Main Course

Cuisine American

Prep Time 5 minutes minutes

Cook Time 40 minutes minutes

Servings 8

Calories 238kcal

Author Cara Lanz

Ingredients

• 2 pounds pork tenderloins
• ½ teaspoon salt and pepper, each
• 2 tablespoons canola oil
• 4 cloves minced garlic
• ½ cup chicken broth or water
• 2 tablespoons brown sugar
• ¼ cup Dijon mustard
• 2 tablespoons butter
• ½ teaspoon dried thyme
• ¼ cup heavy cream

Instructions

• Preheat oven to 400 degrees. Heat oil in large oven-safe skillet over medium-high heat.
• Pat pork dry with paper towels and season with salt and pepper. Sear the tenderloins in the hot pan on all sides, 6-9 minutes. Remove tenderloins from the pan.
• Reduce heat to medium. Add butter and the garlic to the pan. Stir for 30 seconds until light golden. Add the broth. Use a spatula to scrape up the bits from the bottom of the pan. Stir in the brown sugar, Dijon mustard, and thyme.

  Return the tenderloins to the pan and turn a few times to coat in the sauce.
• Place the pan in the oven and bake uncovered until the thickest part of the tenderloin reaches an internal temperature of 145 degrees, 15-25 minutes, depending on the size of the tenderloins. Baste the pork with sauce a few times during cooking.
• Remove the tenderloins and place on a cutting board to rest. Return skillet to the stove over medium heat (careful, the handle is HOT!). Stir cream into the sauce and simmer for a few minutes until slightly thickened.
• Slice tenderloins into 1" thick medallions. Spoon sauce over the tenderloins or serve on the side. Sprinkle with fresh herbs like parsley or thyme, if desired.

Notes

• If your pork tenderloins have silver skin (silvery connective tissue), remove it by sliding a knife underneath it and gently pulling or cutting it off. 
• Pat the pork dry before searing to achieve better browning. 
• Be careful not to overcook the pork. Cooking time will vary depending on the thickness of the meat. Check with a meat thermometer and remove when the internal temperature reaches 145 degrees. 
• If you don't have an oven-safe skillet, use a baking sheet or baking dish for the oven portion. 
• After baking the tenderloins, place an oven mitt on the handle of the skillet so you'll remember it's HOT. 

Nutrition

Calories: 238kcal | Carbohydrates: 4g | Protein: 24g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 90mg | Sodium: 175mg | Potassium: 488mg | Fiber: 0.4g | Sugar: 3g | Vitamin A: 207IU | Vitamin C: 1mg | Calcium: 24mg | Iron: 1mg

The post Oven Roasted Pork Tenderloin with Mustard Sauce appeared first on Midwestern HomeLife.

Chicken Spinach Rice Casserole with tender chicken, creamy rice, spinach, tomatoes, and Parmesan is a fast and easy skillet dinner that cooks in about 30 minutes. Delicious with Caprese Spinach and Arugula Salad and Roasted Green Beans.

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Ingredients

See recipe card at the bottom of the post for the full list of ingredients and exact amounts. 

Boneless skinless chicken breasts. I like to keep the chicken breasts whole, but you can cut them into 1 inch pieces for even quicker cooking.  

Instant long grain white rice. Instant rice, which is just rice that's been precooked and dehydrated, is a great shortcut to get dinner on the table fast. I used white Minute rice. 

Fresh garlic. If you prefer to use garlic powder, add it with the rice. 

Fresh baby spinach. Don't worry if 3 cups of spinach seems like too much to fit in the pan. It will quickly and significantly wilt down. 

Grape tomatoes. You can also use chopped regular tomatoes. 

Variations

• You may also use boneless skinless chicken thighs or chicken tenders, or cut the chicken into smaller pieces. Each of these variations will affect the cooking time of the chicken. 
• If you choose to try instant brown rice, it may take longer to become tender -- and you may need to add more liquid. 
• Change up the seasonings to your tastes -- feel free to add onion powder, Greek seasoning, Creole seasoning, red pepper flakes, or other dried herbs and spices.
• You can use any kind of cream soup here, like cream of celery or cream of mushroom soup or any of the "cream of" canned soups with less sodium. 

How to Make Chicken Spinach and Rice Casserole

Step 1: Pound chicken, pat dry, season with salt, black pepper, paprika, and Italian seasoning. Sear in oil in large skillet over medium-high until it releases from pan. Flip, reduce to medium heat, and add butter to pan. Cook until nearly done, turn over in the sauce, and place on a plate.

Step 2: Add garlic to pan and saute 30-60 seconds until light golden brown. Pour in a little broth and scrape up browned bits from bottom of the pan. Add the rest of the broth, Italian seasoning, cream of chicken soup, and rice. Bring to a boil and reduce heat to low. 

Step 3: Add the Parmesan cheese, spinach, tomatoes, and lemon juice to the rice mixture. Stir until spinach is wilted. Add chicken, cover, and cook 5 more minutes until rice is tender and chicken reaches an internal temperature of 165 degrees. 

Step 4: Serve chicken breasts whole or slice them and place back on rice.

FAQs

Can I use frozen spinach?

Sure. If you use frozen spinach in this chicken spinach rice casserole, thaw it, wrap it in a kitchen towel, and squeeze out all the moisture before adding it to the rice.

How long does chicken rice casserole recipe last in the refrigerator?

Store leftovers in an airtight container in the fridge for 3-4 days. 

What is the best way to reheat chicken spinach rice casserole?

If the rice has become dry, add a little water or milk before reheating. Reheat in the microwave in 30-second increments until warmed through. Be careful not to overdo it so you don't overcook the chicken.

Is instant rice just dehydrated rice?

Instant rice is pre-cooked rice that's been dehydrated so it doesn't need the longer cooking time that regular rice does. 

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Skillet Chicken Spinach Rice Casserole

Chicken Spinach Rice Casserole with tender chicken, creamy rice, spinach, tomatoes, and Parmesan is a fast and easy skillet dinner that cooks in about 30 minutes.  

Course Main Course

Cuisine American

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Servings 4

Calories 593kcal

Author Cara Lanz

Ingredients

• 2 tablespoons canola or olive oil
• 4 chicken breasts
• ¼ teaspoon paprika
• 1 ½ teaspoon Italian seasoning, divided
• 1 tablespoon butter
• 2 cloves garlic, minced
• 1 ½ cups low-sodium chicken broth or water
• 1 can cream of chicken soup
• 1 ½ cups instant white rice, uncooked
• ¼ cup grated Parmesan cheese
• 3 cups fresh spinach
• 1 cup halved grape tomatoes
• 2 teaspoons lemon juice

Instructions

• Pound chicken with a meat mallet into an even thickness. Pat chicken dry and season both sides with salt, pepper, paprika, and ½ teaspoon Italian seasoning.
• Heat oil in a 12" skillet over medium-high heat until shimmering. Sear chicken for 5-7 minutes or until it releases from the pan and is ready to turn. Flip, reduce heat to medium, and add butter to the pan. Cook for 5-7 more minutes until nearly cooked through. Turn chicken over to coat in the buttery sauce and remove from pan.
• If the pan is dry, add 1 tablespoon butter or oil. Add garlic to the pan and cook for 30 seconds to 1 minute, until light golden brown.

  Pour in a little broth and scrape up the browned bits from the bottom of the pan. Add the rest of the broth, 1 teaspoon Italian seasoning, cream of chicken soup, and rice. Bring to a boil and reduce heat to low.
• Add the Parmesan cheese, spinach, tomatoes, and lemon juice. Stir until spinach is slightly wilted. Nestle the chicken into the rice, cover, and cook for 5 more minutes or until the rice is tender and the chicken reaches 165 degrees.

Notes

• Pounding chicken allows it to cook evenly on all sides.
• To pound chicken, place it between layers of plastic wrap or in a ziptop bag and use the flat side of a meat mallet to pound the thicker side of the chicken to an even thickness.  
• To avoid dry chicken, check the temperature with a digital thermometer and remove it from the pan when it reaches 155 to 160 degrees. The temperature will rise as it rests. The USDA recommended internal temperature for chicken is 165.  
• If you don't have a cover for your skillet, use aluminum foil.

Nutrition

Calories: 593kcal | Carbohydrates: 37g | Protein: 57g | Fat: 23g | Saturated Fat: 6g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Trans Fat: 0.2g | Cholesterol: 164mg | Sodium: 979mg | Potassium: 1203mg | Fiber: 2g | Sugar: 2g | Vitamin A: 2791IU | Vitamin C: 16mg | Calcium: 130mg | Iron: 5mg

The post Skillet Chicken Spinach Rice Casserole (Fast & Easy!) appeared first on Midwestern HomeLife.

Crazy delicious Apple Pie Coffee Cake has a tender yellow cake base, gooey apple pie filling, crunchy cinnamon streusel topping, and sweet powdered sugar glaze. It's the perfect dessert, breakfast, and coffee break treat. 

If you love easy cake mix recipes, try Cake Mix Apple Cobbler, Pumpkin Bundt Cake, and Red Velvet Brownies next! 

Ingredients

Box of yellow cake mix. Go ahead and ignore the directions on the box. 

Sour cream. Sour cream makes the cake moist and rich. 

Apple pie filling. Two full cans of apple filling create a gooey apple pie layer in the middle of the cake. You can use store-bought canned pie filling or homemade apple pie filling. 

How to Make Coffee Cake Using Cake Mix and Apple Pie Filling

Step 1: In a large bowl, mix the dry cake mix, melted butter, egg, and sour cream with an electric mixer on medium speed for two minutes. The batter will be quite thick and sticky. 

Step 2: Pour the cake batter into a baking dish and spread it into the pan with a metal offset spatula or a silicone spatula sprayed with cooking spray. Bake for 10 minutes.

Step 3: While the cake bakes, combine the flour, brown sugar, ground cinnamon, and salt in a medium bowl. Add the cubed butter and cut it into the mixture using a pastry blender, two knives, or clean hands until you get pea-sized buttery crumbs. 

Step 4: Spoon the apple pie filling on top of the cake. 

Step 5: Sprinkle the cinnamon streusel evenly over the entire surface of the apple layer. 

Step 6: Bake at 350 for 60-65 minutes or until the crumb topping is golden brown and the center of the cake is baked through. Place the cake on a wire baking rack to cool for at least 30 minutes. 

Step 7: Place the powdered sugar and vanilla extract in a small bowl. Add the milk, starting with one tablespoon, adding more until it reaches drizzling consistency. I usually end up adding two tablespoons. 

Step 8: Drizzle the icing on top of the cake. Serve apple coffee cake warm, room temperature, or cold, with a warm cup of coffee and maybe even a big scoop of vanilla ice cream! 

Homemade Apple Pie Filling

Making your own pre-cooked apple pie filling is really easy to do. Once you peel and chop the apples, it only takes about 15 minutes and you're rewarded with the best gooey, caramelly homemade pie filling for all your favorite apple desserts.

Get my recipe here.

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Easy Apple Pie Coffee Cake

Apple Pie Coffee Cake has a tender yellow cake base, gooey apple pie filling, crunchy cinnamon streusel topping, and sweet powdered sugar glaze. Easy cake mix coffee cake recipe that's full of fall flavor -- and the perfect dessert, breakfast, and coffee break treat. 

Course Dessert

Cuisine American

Prep Time 20 minutes minutes

Cook Time 1 hour hour 10 minutes minutes

Total Time 1 hour hour 30 minutes minutes

Servings 20

Calories 337kcal

Author Cara Lanz

Ingredients

Apple Coffee Cake

• 1 box yellow cake mix, 15.25 oz.
• ½ cup melted butter
• 1 egg
• 1 cup sour cream
• 2 cans apple pie filling, 21 oz. cans

Cinnamon Streusel Topping

• 1 cup flour
• ⅔ cup brown sugar
• 2 teaspoons cinnamon
• ¼ teaspoon salt
• ½ cup cold butter cut into cubes

Powdered Sugar Icing

• 1 cup powdered sugar
• 1 teaspoon vanilla
• 2 tablespoons milk

Instructions

• Preheat the oven to 350. Grease the bottom of a 9 x 13 pan.
• Make the cake. In a large bowl, mix the cake mix, melted butter, egg, and sour cream for 2 minutes on medium speed.
• Pour the cake batter into the prepared pan and evenly spread it into the pan.

  Bake for 10 minutes.
• Make the streusel topping. While the cake is baking, combine flour, brown sugar, cinnamon, and salt in a medium bowl. Add the cubed butter.

  Cut the butter into the mixture with two knives, a pastry blender, or clean hands until it becomes pea-sized crumbs.
• Spoon the apple pie filling evenly on top of the cake. Sprinkle the streusel over the apples.
• Bake for 60-65 minutes or until the cake is baked through. Place the cake on a wire rack to cool for at least 10 minutes.
• Make the icing. Place the powdered sugar and vanilla in a small bowl. Add the milk one tablespoon at a time until it reaches drizzling consistency, about 2 tablespoons.

  Drizzle the icing over the coffee cake. Serve warm, room temperature, or cold.

Video

Notes

If you accidentally add too much milk to the glaze, just add a little more powdered sugar until it reaches your desired consistency. 

Keep the butter in the refrigerator until it's time to make the streusel. Cold butter keeps the texture crumbly. 

Bake until the top is golden brown and set and no longer appears wet in the center. Internal temperature should be 205-210. 

Nutrition

Calories: 337kcal | Carbohydrates: 56g | Protein: 2g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 39mg | Sodium: 328mg | Potassium: 79mg | Fiber: 1g | Sugar: 33g | Vitamin A: 383IU | Vitamin C: 1mg | Calcium: 83mg | Iron: 1mg

The post Easy Apple Pie Coffee Cake (Cake Mix Recipe) appeared first on Midwestern HomeLife.

This easy Pepperoni Flatbread recipe is a super fast way to make an ooey-gooey, cheesy pepperoni pizza with just a handful of ingredients and in no time flat. 

It comes together with fluffy naan flatbread, pizza sauce, plenty of mozzarella cheese, pepperoni, and a pinch of simple herbs and spices, and bakes in minutes. 

And you don't even need a pizza pan! It bakes right on the rack for a perfectly crispy crust. 

Pepperoni flatbread makes a great snack, last-minute appetizer, or easy weeknight dinner. 

Serve with a fresh Spinach Caprese Salad or a bowl of Vegetable Beef Soup for a complete meal. 

Try these easy flatbread pizza recipes next!

• Chicken Pesto Flatbread
• BBQ Chicken Flatbread
• Buffalo Chicken Flatbread
• Easy Lavash Pizza

Why You'll Love This Recipe

• Quick dinner you can make in about 20 minutes
• Easy semi-homemade flatbread pizza recipe with simple ingredients
• Naan flatbread crusts make the perfect individual serving size pepperoni pizza

Ingredients

Please refer to the recipe card at the bottom of the post for quantities. 

Naan flatbread. Store-bought naans are a convenient option for a quick pizza crust. 

Shredded mozzarella cheese. If at all possible, use freshly shredded mozzarella. It melts much creamier and is definitely worth the extra minute of time. 

Fresh mozzarella. Fresh mozzarella contains a lot of moisture. To keep it from making your pizza soggy, use thin slices (or tear it into thin pieces) and place them on paper towels to blot out any excess moisture. 

Seasonings. A little Italian seasoning and a pinch of red pepper flakes add even more zesty pizza flavor. 

Variations

Create your own pepperoni flatbread creation! 

Flatbread. You can use homemade flatbread or pita bread.

Meat. Turkey pepperoni, crumbled Italian sausage, or Canadian bacon are all delicious options. 

Mozzarella cheese. If you don't have fresh mozzarella cheese for the top layer, use more shredded mozzarella cheese. 

Pesto. Pesto is a delicious pizza sauce on naan. Try it instead of pizza sauce! 

Fresh basil. Finish the baked pizza with thin slices of fresh basil. 

Parmesan. Freshly grated parmesan cheese is always a welcome finish on a freshly baked pepperoni flatbread. Cumbled feta is another great option.  

Your favorite pizza toppings. Add olives, mushrooms, onions, bell peppers, or whatever you love. Just go easy -- too many toppings can make the pizza soggy.

How to Make Pepperoni Flatbread

Preheat the oven to 450. Place the naan flatbreads directly on the oven rack and warm for 2 minutes per side.

Spread 2 tablespoons of pizza sauce on each flatbread.

Top each pizza with ¾ cup shredded mozzarella cheese, 8 pepperoni slices, 5 slices of fresh mozzarella, and a sprinkle of Italian seasoning and red pepper flakes. 

Place the flatbread pizzas directly on the oven rack. Bake for 6-7 minutes or until the cheese melts and the edges are golden brown.

Place a baking sheet or piece of aluminum foil on a rack below the pizza to catch any drips. 

Storage

Store leftover pepperoni flatbread wrapped in plastic or in an airtight container in the refrigerator for 3-4 days. 

Reheating

It's easy to reheat pepperoni flatbread on the stovetop or in the oven. 

Stovetop. Warm a nonstick skillet over medium-low heat. Place 1-2 individual slices in the skillet and warm until the top starts to glisten. Add a couple drops of water to the pan and cover with a lid or foil. Warm for 1-2 more minutes until the cheese has melted. 

Oven. Place flatbread on a rimmed baking sheet -- or any baking pan with sides. Cover with foil so the foil isn't touching the top of the pizza. Place in the oven and turn to 375 degrees (no need to preheat). Heat the pizza for 15-20 minutes or until warmed through and the cheese is melted. 

Success Tips

• Pre-baking the naan and baking the pepperoni flatbread directly on the oven rack makes the crust perfectly crispy. 
• Add your own favorite toppings, but go easy -- too many toppings can make the crust soggy. 
• Place a baking sheet or piece of aluminum foil on a rack below the pizza to catch any drips. 

FAQs

More Easy Pizza Recipes

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Pepperoni Flatbread

Pepperoni Flatbread is made from soft naan bread topped with pizza sauce, two kinds of gooey mozzarella cheese, pepperoni, and simple seasonings, then baked to perfection. Perfect for pizza night, easy weeknight dinners, or a quick snack. 

Course Appetizer, Main Course, Snack

Cuisine American

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 4

Calories 411kcal

Author Cara Lanz

Ingredients

• 2 naan flatbreads
• ¼ cup pizza sauce
• 1 ½ cups shredded mozzarella cheese
• 16 slices pepperoni
• 2.5 ounces fresh mozzarella 10 thin slices
• ¼ teaspoon Italian seasoning
• 1 pinch red pepper flakes optional

Instructions

• Preheat the oven to 450. Place the naan flatbreads directly on the oven rack and warm for 2 minutes per side.
• Spread 2 tablespoons of pizza sauce on each flatbread. Top each pizza with ¾ cup shredded mozzarella cheese, 8 pepperoni slices, 5 slices of fresh mozzarella, and a sprinkle of Italian seasoning and red pepper flakes.
• Place the flatbread pizzas directly on the oven rack. Bake for 6-7 minutes or until the cheese is melted and the edges are golden brown.

  Place a baking sheet or piece of aluminum foil on a rack below the pizza to catch any drips.

Notes

Pre-baking the naan and baking the pepperoni flatbread directly on the oven rack makes the crust perfectly crispy. 

Add your own favorite toppings, but go easy -- too many toppings can make the crust soggy. 

Place a baking sheet or piece of aluminum foil on a rack below the pizza to catch any drips. 

Nutrition

Calories: 411kcal | Carbohydrates: 32g | Protein: 20g | Fat: 22g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 60mg | Sodium: 997mg | Potassium: 115mg | Fiber: 1g | Sugar: 3g | Vitamin A: 480IU | Vitamin C: 1mg | Calcium: 347mg | Iron: 1mg

The post Fast & Easy Pepperoni Flatbread appeared first on Midwestern HomeLife.

This chicken pesto flatbread recipe is a delicious, satisfying pizza you can whip up in minutes. 

Soft and fluffy naan flatbread is topped with bright basil pesto, chicken, cheese, juicy grape tomatoes, feta, and green onions, and baked to ooey gooey golden brown perfection. 

Pesto chicken flatbreads are super simple, full of flavor, and perfect for an after-school snack, light lunch, or quick dinner. 

Serve chicken pesto pizza with Whipped Feta Dip and veggies, Vegetable Soup, and a Spinach & Arugula Caprese Salad for a complete dinner. 

Be sure to try BBQ Chicken Flatbread, Easy Lavash Pizza, or Pita Bread Pizza next!

Why You're Going to Love This Recipe

Fast and easy pizza you can make in under 20 minutes

Great way to use up leftover rotisserie chicken

Full of bright fresh flavor, gooey cheese, and juicy chicken

Ingredients

Naan bread. Store-bought flatbreads are the perfect pre-made crust -- and the perfect size to make a pizza for one or two. 

Pesto. Store-bought pesto sauce from the grocery store is a great convenience ingredient, but you can certainly use your own homemade pesto recipe. 

Cooked chicken. I used leftover rotisserie chicken, but you can make freshly poached or grilled chicken or use whatever leftover chicken you have in the fridge. 

Mozzarella cheese. If you have a minute to shred a block of mozzarella, it melts much smoother and creamier than bagged shredded cheese. But I totally get the ease of using the pre-shredded stuff. 

Grape tomatoes. Grape tomatoes are less watery than cherry tomatoes, making them the better option for pizza. If your tomatoes are really juicy, place them cut-side down on a paper towel to remove some of the excess liquid and keep from making the pizza soggy. 

Variations

Pesto chicken caprese flatbreads. Add a few thin slices of fresh mozzarella on top of the flatbread before baking. Finish with fresh basil leaves and a drizzle of balsamic reduction. 

Cheese. Substitute feta with any kind of crumbled cheese like goat cheese or blue cheese -- or use grated Parmesan cheese. 

Green onions. If you don't have green onions, try one of these substitutes for scallions. Red onions would be delicious on this pizza. 

Spices. Add a sprinkle of red pepper flakes or chili flakes for a touch of heat. 

Pine nuts. Crunchy pine nuts add nutty flavor and are a natural pairing with pesto. 

How to Make Chicken Pesto Flatbread

Preheat the oven to 450. Place flatbreads directly on the oven rack. Warm for 2 minutes per side.

In a small bowl, mix the chicken with 1 tablespoon of pesto. 

Evenly spread 2 tablespoons pesto on top of each flatbread -- all the way to the edges. 

Top each flatbread with ¾ cup mozzarella cheese, ¼ cup of pesto chicken, 5 halved grape tomatoes, 1 tablespoon feta cheese, and ½ of the sliced green onion. 

Place the flatbread pizzas directly on the oven rack and bake for 6-7 minutes or until the cheese is melted and the edges are golden brown.

Place a baking sheet or piece of aluminum foil on a lower rack to catch any drips. 

If desired, finish with a few more drizzles of pesto. 

Storage

Store leftover flatbread wrapped in plastic or in an airtight container in the refrigerator for 3-4 days. 

Reheating

Reheat pesto chicken flatbread in a skillet on the stovetop (fastest!) or in the oven. 

Skillet. Warm a skillet over medium-low heat. Add 1-2 slices of naan pizza and warm until you notice the top starting to glisten. Add a few drops of water to the pan and cover with a lid or aluminum foil. Warm for 1-2 more minutes or until the cheese is melted. 

Oven. Place the pizza on a small rimmed sheet pan or any pan with sides high enough that the foil doesn't touch the top of the pizza. Cover with foil and place in the oven. Turn the oven on to 375 (no need to preheat). Warm for 10-20 minutes or until the pizza is warmed through and the cheese is melted. 

Success Tips

• Pre-baking the naan flatbread keeps the crust from getting soggy. 
• If your tomatoes are very juicy, place them cut side down on paper towels to absorb some of the moisture. 
• For the gooeyest melted cheese, shred a block of mozzarella instead of using pre-shredded.

FAQs

More Easy Flatbread Recipes

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Chicken Pesto Flatbread

Chicken Pesto Flatbread with naan, pesto, mozzarella cheese, chicken, tomatoes, feta cheese, and green onion is a fast and easy dinner or quick snack you can make in about 20 minutes.

Course Appetizer, Main Course, Snack

Cuisine American

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 4

Calories 446kcal

Author Cara Lanz

Ingredients

• 2 naan flatbreads
• 5 tablespoons pesto, divided
• ½ cup cooked chicken breast, shredded or cubed
• 1 ½ cups shredded mozzarella cheese
• 10 grape tomatoes, halved
• 2 tablespoons feta cheese crumbles
• 1 green onion, sliced

Instructions

• Preheat the oven to 450. Place the naan flatbreads directly on the oven rack and warm for 2 minutes per side.
• In a small bowl, mix the chicken with 1 tablespoon pesto.
• Evenly spread 2 tablespoons pesto on top of each flatbread -- all the way to the edges.

  Top each flatbread with ¾ cup mozzarella cheese, ¼ cup of pesto chicken, 5 halved grape tomatoes, 1 tablespoon feta cheese, and ½ of the sliced green onion.
• Place the flatbread pizzas directly on the oven rack and bake for 6-7 minutes or until the cheese is melted. Place a baking sheet or piece of aluminum foil on a lower rack to catch any drips. 

Notes

Pre-bake the naan flatbread to keep the crust from getting soggy. 

If your tomatoes are very juicy, place them cut-side down on paper towels to absorb some of the moisture. 

For the gooeyest melted cheese, shred a block of mozzarella instead of using pre-shredded.

Nutrition

Calories: 446kcal | Carbohydrates: 34g | Protein: 22g | Fat: 24g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 62mg | Sodium: 975mg | Potassium: 191mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1085IU | Vitamin C: 6mg | Calcium: 333mg | Iron: 1mg

The post Fast & Easy Chicken Pesto Flatbread Pizza appeared first on Midwestern HomeLife.

Welp, looks like pizza night just got a heckuva lot easier! 

This simple recipe for BBQ chicken flatbread pizza comes together in 20 minutes with soft naan bread, tangy barbecue sauce, juicy chicken, gooey cheese, and sharp red onion. 

It's a fast and easy meal for busy weeknights or a fun snack when you don't want to wait for delivery. 

Serve with soup and a fresh salad for a complete meal. 

Try these easy flatbread pizza recipes next!

• Chicken Pesto Flatbread
• Pepperoni Flatbread
• Buffalo Chicken Flatbread
• Easy Lavash Pizza

Why You're Going to Love This Recipe

• Easy semi-homemade bbq chicken pizza 
• One naan flatbread makes the perfect-sized pizza for one or two people
• Fast and easy flatbread pizza made with store-bought crust
• Great way to use up leftover rotisserie chicken

Ingredients

Flatbread. I like to use naan, which I find in the deli section of the grocery store. You can also use pita bread or make your own flatbread pizza crust. 

BBQ sauce. Use your favorite bbq sauce. We like Sweet Baby Rays or homemade Jack Daniels BBQ sauce. 

Colby-Jack cheese. Co-Jack cheese is flavorful and melts well. You can use mozzarella cheese or whatever kind of cheese you love. If you have an extra minute, shred your own. It melts much creamier than pre-shredded. 

Shredded chicken breast. Barbecue chicken pizza is a great way to use up leftover chicken. You can also use freshly poached or grilled boneless chicken breasts. 

Red onion. Red onion is a bright, sharp contrast to the sweet, tangy BBQ sauce. 

Green onion, optional. Fresh sliced green onions add great flavor to the finished pizza. 

Variations

Add your favorite pizza toppings to make your own BBQ chicken flatbread creation! Be careful not to load up too many toppings or the crust can get soggy. 

Bell peppers. Add a burst of pretty color with red, green, yellow, or orange bell pepper slices. 

Halved cherry tomatoes. To keep cherry tomatoes from adding too much liquid to the pizza, place them cut-side down on paper towels for a few minutes, then add them to very top layer of the pizza (furthest from the crust) before baking.  

Fresh cilantro. Add cilantro or your favorite fresh herbs to the pizza after it's baked. 

How to Make BBQ Chicken Flatbread

Preheat the oven to 450 degrees. Warm the naan flatbreads directly on the oven rack for 2 minutes per side.

Toss the chicken with 1 ½ tablespoons of BBQ sauce. 

Spread 2 tablespoons BBQ sauce on each piece of naan bread.

Top each flatbread with ¾ cup shredded cheddar Jack cheese, ¼ cup of BBQ chicken, and sliced red onion. Optional, sprinkle with red pepper flakes. 

Place flatbread directly on the oven rack for 6-7 minutes or until the cheese is melted and the edges are golden brown. Place a baking sheet or piece of foil on the rack below to catch any drips. 

Serve with sliced green onions and more BBQ sauce, if desired. 

Storage

Store leftover pizza wrapped in plastic or in a sealed container in the refrigerator for 3-4 days. 

How to Reheat BBQ Flatbread

We like to reheat flatbread pizza on the stovetop or in the oven. 

Stovetop. Heat a nonstick skillet over medium-low heat. Add 1-2 slices of BBQ chicken pizza. Warm until the top just starts to glisten. Add a few drops of water and cover the pan with a lid or foil. Warm 1-2 more minutes until the cheese is melted. 

Oven. Place the leftover flatbread pizza on a rimmed baking sheet. Cover with aluminum foil -- make sure it doesn't touch the top of the pizza. Place the pan in the oven and turn it to 375 degrees (no need to preheat). Warm for 15-20 minutes or until the cheese is melted and gooey. 

Success Tips

Pre-baking the naan flatbread keeps the crust from getting soggy. 

If possible, use freshly shredded cheese from a block. It melts much better than pre-shredded cheese. 

Place a piece of foil or a baking sheet on the rack below the flatbread pizza to catch any drips.

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BBQ Chicken Flatbread

BBQ Chicken Flatbread is an incredibly delicious pizza you can make in about 20 minutes with 5 ingredients. Perfect for a snack or an easy weeknight dinner -- and a great way to use up leftover rotisserie chicken!

Course Appetizer, Main Course, Snack

Cuisine American

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 4

Calories 457kcal

Author Cara Lanz

Ingredients

• 2 naan flatbreads
• 5 ½ tablespoons BBQ sauce divided
• 1 ½ cups shredded Colby Jack cheese
• ½ cup cooked chicken breast, shredded or cubed
• ¼ cup red onion, thinly sliced
• red pepper flakes, optional
• green onions, for serving, optional

Instructions

• Preheat the oven to 450 degrees. Warm the naan flatbreads directly on the oven rack for 2 minutes per side.
• Toss the chicken with 1 ½ tablespoons BBQ sauce.
• Spread 2 tablespoons BBQ sauce on each piece of naan bread.

  Top each flatbread with ¾ cup shredded Colby Jack cheese, ¼ cup of BBQ chicken, and ½ of the sliced red onion.

  Optional, sprinkle with red pepper flakes.
• Bake directly on the oven rack for 6-7 minutes or until the cheese is melted and the edges are golden brown. Place a baking sheet or piece of foil on the rack below to catch any drips. 

  Serve with sliced green onions and more BBQ sauce, if desired.

Notes

Pre-baking the naan flatbread keeps the crust from getting soggy. 

If possible, use freshly shredded cheese from a block. It melts much better than pre-shredded cheese. 

Place a piece of foil or a baking sheet on the rack below the flatbread pizza to catch any drips.

Nutrition

Calories: 457kcal | Carbohydrates: 42g | Protein: 22g | Fat: 22g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 67mg | Sodium: 984mg | Potassium: 178mg | Fiber: 1g | Sugar: 11g | Vitamin A: 550IU | Vitamin C: 1mg | Calcium: 391mg | Iron: 1mg

The post BBQ Chicken Flatbread (Quick & Easy!) appeared first on Midwestern HomeLife.

This easy buffalo chicken flatbread recipe has all the zesty flavors of buffalo chicken wings on a delicious naan flatbread crust. 

Spicy buffalo chicken, blue cheese dressing, gooey melty cheese, blue cheese crumbles, and fresh green onions ... all the big buffalo flavors are accounted for.

Buffalo chicken flatbread is so fast and easy -- you can make it in 20 minutes, start to finish -- so it's perfect for quick dinners or last minute snacks. 

Make it a complete meal by pairing it with vegetable soup and a crisp green salad. 

Try these delicious naan flatbread pizzas next!

• Chicken Pesto Flatbread
• Pepperoni Flatbread
• BBQ Chicken Flatbread
• Easy Lavash Pizza

Why You're Going to Love This Recipe

• All the zesty flavors of buffalo wings on a convenient pre-made pizza crust
• Delicious flatbread pizza recipe you can make in 20 minutes
• Naan pizza is a great appetizer, easy dinner, or the perfect snack for game day or movie night

Ingredients

Naan flatbread. Naan is a soft, fluffy flatbread that makes a perfect base for this buffalo chicken pizza recipe. You can find it in the deli, bread, or sometimes freezer section of your grocery store. You can also use a different crust like pita bread or other types of flatbread. 

Blue cheese dressing. Blue cheese dressing stands in for pizza sauce in this buffalo chicken pizza recipe. If you're not a fan of blue cheese, you can use ranch dressing. 

Colby Jack cheese. I'm all for the convenience of a twofer like Co-Jack cheese. It provides the flavor of the Colby and the meltiness of Jack cheese. You can also use cheddar cheese, mozzarella cheese, or whatever you love. 

Shredded chicken. This is a great way to use up leftover rotisserie chicken. You can also use freshly poached or grilled chicken breasts. 

Buffalo wing sauce. We like Frank's RedHot Wing Sauce -- use your favorite buffalo sauce or homemade buffalo sauce. 

Blue cheese crumbles. To us, hot wings aren't hot wings without blue cheese. If you're not into blue cheese, try crumbled feta cheese or goat cheese instead. 

Green onion. Sliced green onions add fresh flavor to the spicy buffalo chicken. 

How to Make Buffalo Chicken Flatbread

Preheat the oven to 450. Place the naan flatbreads directly on the oven rack. Warm for 2 minutes per side.

In a small bowl, toss the cooked chicken with the buffalo sauce. Set aside.

Spread 2 tablespoons of blue cheese dressing on top of each flatbread.

Add ¾ cup of shredded Co-Jack cheese, ¼ cup of buffalo chicken, 1 tablespoon of blue cheese crumbles, and ½ of the green onion to each naan pizza. 

Place the flatbread pizzas directly on the oven rack. Bake for 6-7 minutes or until the cheese is melted and the edges are golden brown.

If desired, serve with extra buffalo sauce, blue cheese dressing, and blue cheese crumbles. 

Storage & Reheating

Store leftover buffalo chicken flatbread tightly wrapped in plastic wrap or in an airtight container in the refrigerator for 3-4 days. 

How to Reheat Flatbread Pizza

Reheat flatbread pizza on the stovetop or in the oven. 

Stovetop. Warm a nonstick skillet over medium-low heat. Place the flatbread pizza in the pan and warm until the top glistens. Add a few sprinkles of water and cover the pan with a lid or aluminum foil. Warm 1-2 more minutes or until the cheese is melted. 

Oven. Place the flatbread on a rimmed sheet pan and cover with foil. Place the pan in the oven and turn the heat to 375 (no need to preheat). Warm for 15-20 minutes or until the cheese is melted and gooey. 

Success Tips

Pre-bake the naan to keep the crust from getting soggy. 

I know it seems like a pain, but if at all possible, shred your own cheese. It melts much smoother and creamier than pre-shredded cheese. 

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Buffalo Chicken Flatbread

Buffalo Chicken Flatbread Pizzas are bold and flavorful and incredibly easy to make in about 20 minutes. Tender chicken, spicy buffalo sauce, blue cheese, and green onions come together on naan bread for an easy weeknight dinner or game day snack. 

Course Appetizer, Main Course, Snack

Cuisine American

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 4

Calories 440kcal

Author Cara Lanz

Ingredients

• 2 naan flatbreads
• ¼ cup blue cheese dressing
• 1 ½ cups shredded Colby Jack cheese
• ½ cup cooked chicken breast shredded or cubed
• 3 tablespoons buffalo wing sauce
• 2 tablespoons blue cheese crumbles
• 1 green onion, sliced

Instructions

• Preheat the oven to 450. Place the naan flatbreads directly on the oven rack. Warm for 2 minutes per side.
• In a small bowl, toss the cooked chicken with the buffalo sauce. Set aside.
• Spread 2 tablespoons of blue cheese dressing on top of each flatbread. Add ¾ cup of shredded co-Jack cheese, ¼ cup of buffalo chicken, 1 tablespoon of blue cheese crumbles, and ½ of the green onion.
• Place the flatbread pizzas directly on the oven rack. Bake for 6-7 minutes or until the cheese is melted. Place a sheet of foil or baking pan on the rack below the pizza to catch any drips.

Notes

Pre-bake the naan to keep the crust from getting soggy. 

If at all possible, shred your own cheese. It melts much smoother and creamier than pre-shredded cheese. 

Nutrition

Calories: 440kcal | Carbohydrates: 32g | Protein: 24g | Fat: 24g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 70mg | Sodium: 1265mg | Potassium: 126mg | Fiber: 1g | Sugar: 3g | Vitamin A: 553IU | Vitamin C: 1mg | Calcium: 415mg | Iron: 1mg

The post Fast & Easy Buffalo Chicken Flatbread appeared first on Midwestern HomeLife.

Delicious pineapple pie with cream cheese pie is a delicious dessert bursting with pineapple flavor. 

And it's the easiest dessert ever to make.

It comes together with creamy pineapple pie filling made from cream cheese, pudding mix, canned pineapple, and whipped topping in a buttery graham cracker crust. 

The whole pie takes about 10 minutes to whip together, then needs a few hours to chill (don't we all?). 

It's the perfect no bake dessert for picnics, potlucks, and special occasion entertaining, or just a delicious treat to keep in the fridge during the warm summer months. 

For more easy no-bake pie recipes, try Banana Pudding Pie, Strawberry Cool Whip Pie, and Chocolate Pudding Pie next! 

Why You're Going to Love This Recipe

• Quick and easy dessert recipe you can make in about 10 minutes
• Light and airy with refreshing tropical flavors, the perfect summer dessert
• Easy no bake pie recipe you can make ahead of time

Ingredients

Cream cheese. Let the cream cheese soften at room temperature so it whips up to a smooth, fluffy consistency. 

Crushed pineapple, drained. Drain the can of pineapple as well as you can. Too much liquid will keep the pie from setting up properly. 

Instant vanilla pudding mix. You'll need one 4-serving size box. Ignore the directions on the box, you won't be preparing it with milk. 

Cool Whip. Some of the whipped topping goes in the pie and the rest goes on the pie. If you're not a fan of Cool Whip, I recommend Truwhip as an alternative. 

Graham cracker pie crust. You can use a pre-made graham cracker crust or make your own. You can get my recipe for homemade graham cracker crust right here. 

Toasted coconut, optional. A little coconut on top adds crunch and even more tropical flavor.  

Variations

Instant pudding mix. Try different flavors of instant pudding mix like vanilla, French vanilla, white chocolate, cheesecake, butterscotch, banana, or pistachio. 

Graham cracker crust. Try a premade shortbread crust or make your own crust with Nilla wafers, gingersnaps, or pretzels. 

How to Make Pineapple Cream Cheese Pie

Drain pineapple with a strainer. Use the back of a wooden spoon to press out as much juice as you can. 

In a large mixing bowl, whip the cream cheese with an electric mixer until light and fluffy. 

Add the drained crushed pineapple and dry vanilla pudding mix to the softened cream cheese. Mix for 2-3 minutes. 

Use a rubber spatula to fold in 2 cups of the Cool Whip.

Spoon the pineapple pie filling into the prepared graham cracker crust. 

Cover with plastic wrap and chill for 4 hours or overnight. 

To serve, spread the remaining Cool Whip on top of the pie. If desired, sprinkle with toasted coconut. Serve with fresh fruit. 

Storage

Store leftover no bake pineapple cream pie in an airtight container or wrapped in plastic wrap for 3-4 days. I insert toothpicks into the pie then cover it with plastic wrap to protect the topping. 

Freezing Instructions

To freeze a whole or partial pie or individual servings, place them in the freezer on a plate or baking sheet until firm.

Once frozen, wrap in two layers of plastic wrap pressed onto the surface of the pie and a layer of aluminum foil.

To thaw, remove the aluminum foil and plastic wrap and cover loosely with plastic wrap to protect the top layer. Thaw in the refrigerator. 

Store thawed pineapple cream cheese pie covered in the refrigerator for 3-4 days.

Make Ahead

No Bake Pineapple Cream Cheese Pie is a wonderful dessert to make in advance. Prepare the pie 4 to 24 hours ahead of time and keep it covered in the refrigerator until you're ready to serve. 

How to Toast Coconut

Toasted coconut is a delicious topping or stir-in for creamy pies, fruit salads, cakes, cookies, candies, ice cream, pancakes -- pretty much everything! And it's really easy to make. 

• Warm a dry skillet over medium heat. 
• Add the coconut and reduce the heat to medium-low. 
• Stir for 3-4 minutes until the coconut is lightly toasted. 
• Once it starts to brown, immediately remove it from the heat and place it on a cool plate to stop the cooking process.

Success Tips

Drain the pineapple juice from the drained pineapple. Too much liquid will keep the pie from setting up properly.  

Use room-temperature cream cheese so it will whip up smoothly and mix well with the pudding and pineapple. 

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Easy Pineapple Cream Cheese Pie (No-Bake)

No Bake Pineapple Cream Cheese Pie is a delicious dessert you can make in about 10 minutes with 5 simple ingredients. Super easy recipe and the perfect dessert for a hot summer day. 

Course Dessert

Cuisine American

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 8

Calories 357kcal

Author Cara Lanz

Ingredients

• 8 ounces cream cheese, softened
• 20 ounces crushed pineapple, well drained
• 3.4 ounces instant vanilla pudding mix 4-serving size box
• 8 ounces Cool Whip, divided or TruWhip
• 1 9" graham cracker crust
• toasted coconut or chopped nuts for serving, optional

Instructions

• In a large bowl, whip the cream cheese with a hand mixer until smooth. Add the drained crushed pineapple and vanilla pudding mix. Mix for 2-3 minutes.
• Use a rubber spatula to fold in 2 cups of the Cool Whip. Spoon the pie filling into the graham cracker crust.
• Chill for 4 hours or overnight. To serve, spread the remaining Cool Whip on top of the pie.

  If desired, sprinkle with toasted coconut or chopped nuts. Serve with fresh fruit.

Notes

Drain the pineapple really well to ensure the pie sets up firmly. 

Use room temperature cream cheese so it will whip up smoothly and mix well with the pudding and pineapple. 

Experiment with your favorite flavor of pudding, like vanilla, French vanilla, white chocolate, cheesecake, butterscotch, banana, or pistachio. 

How to Toast Coconut

Toasted coconut is a delicious topping for this pie, and really easy to make. 

• Warm a dry skillet over medium heat. 
• Add the coconut and reduce the heat to medium-low. 
• Stir for 3-4 minutes until the coconut is lightly toasted. 
• Once it starts to brown, immediately remove it from the heat and place it on a cool plate to stop the cooking process. 

Nutrition

Calories: 357kcal | Carbohydrates: 44g | Protein: 4g | Fat: 19g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 29mg | Sodium: 287mg | Potassium: 180mg | Fiber: 1g | Sugar: 31g | Vitamin A: 437IU | Vitamin C: 7mg | Calcium: 66mg | Iron: 1mg

The post No Bake Pineapple Cream Cheese Pie appeared first on Midwestern HomeLife.

Strong opinions abound on pineapple pizza. But I'm not sure what all the hubbub is about.  

The blend of sweet pineapples with the savory flavor of the ham, tangy BBQ sauce, and melted cheese is a perfect combination -- and makes for one heckuva great pizza. 

This easy Hawaiian pizza recipe has all the sweet, salty, tangy flavors pineapple pizza lovers crave and comes together faster than delivery. 

And it's my favorite thing to make with leftovers from Roaster Oven Ham with Pineapple Brown Sugar Glaze or Slow Cooker Maple Bourbon Glazed Ham. 

Why You're Going to Love This Recipe

• Quick meal you can make in about 30 minutes
• Classic Hawaiian pizza with sweet and savory flavors
• Great way to use leftover ham

Ingredients

Pizza dough. Use your favorite store-bought pizza dough or homemade pizza dough recipe like this classic Italian pizza dough. I like Rhodes frozen pizza dough. 

Barbecue sauce. BBQ sauce is delicious with sweet pineapple and salty ham. Go ahead and use traditional pizza sauce or tomato sauce, if you prefer. 

Ham. I used thinly sliced leftover ham, but you can also use Canadian bacon. 

Pineapple chunks. Canned pineapple tidbits or fresh pineapple will both work. Just be sure to drain it well and blot it with paper towels to avoid adding excess moisture to the pizza. 

Red onions. The mild oniony bite of red onion is a welcome bit of sharpness against the sweet flavors. 

Green onions. Sliced green onions bring bright freshness. 

Variations

Make this delicious Hawaiian pizza recipe your own by adding your favorite toppings. Just don't add too many. Too many toppings can cause a soggy crust or keep the crust from cooking evenly. 

• Pepperoni
• Sausage crumbles
• Bacon
• Jalapeno slices
• Caramelized onions
• Fresh basil
• Bell peppers

How to Make Pineapple Pizza

1. Prep the oven and pizza pan. 

Turn the oven to 475 degrees and let it heat up for 20 minutes. The high oven temperature is the secret to a nice crispy crust. Place the oven rack nearest the heat source -- top or bottom of the oven.  

Grease a sheet pan large enough for a 12" pizza with 1 tablespoon of olive oil. 

2. Stretch the pizza dough into a 12-inch circle.  

With oiled hands, flatten the pizza dough between your hands into a round disc. Stretch it out into a 12-inch circle by rotating it around in your hands like a steering wheel. 

Place the dough onto the pan. Press down any thick edges, pinch together any holes, and shape it into a circle. 

Brush the pizza dough with one tablespoon of olive oil. 

3. Add the sauce and pizza toppings. 

Spread the barbecue sauce over the pizza dough, leaving a ¼" border. 

Add the cheese, red onion, ham, pineapple, then green onion -- in that order. Optional, add a sprinkle of red pepper flakes. 

4. Bake. 

Bake until the crust is golden brown and the toppings are caramelized, 12-15 minutes. If desired, place under the broiler for a minute or two to brown the toppings. 

Let the pizza cool for a few minutes before slicing. Serve with freshly grated parmesan cheese. 

Store leftover pineapple pizza wrapped in plastic wrap or an airtight container in the refrigerator for 3-4 days.

How to Reheat Pizza: 2 Ways

Our two favorite ways to reheat leftover pizza are in the oven or in a skillet. Which method we use depends on how much we're heating up. 

Oven. Reheating pizza in the oven is a great option if you're warming up a partial pizza or many slices. 

• Place the oven rack in the lowest position in the oven. 
• Place the pizza on a rimmed baking sheet or in a 9 x 13 baking pan. 
• Cover with aluminum foil and turn the oven on to 375. No need to preheat. 
• Heat the pizza for 30-35 minutes or until it's warm and the cheese is melted. 

Skillet. If you're reheating a slice or two, a frying pan is a great way to go. 

• Heat a skillet over medium-low. 
• Place the pizza in the pan and let it warm up until you see grease start to glisten on top. 
• Add a few drops of water to the pan and cover it with the lid or aluminum foil. 
• Warm for 1-2 more minutes until the cheese is melted and gooey. 

Success Tips

Drain the pineapple and blot it with paper towels to keep the moisture from making the crust soggy. 

Use room temperature pizza dough. It's looser, easier to stretch, and will better hold its shape. If the pizza dough snaps back while you're stretching it, let it rest.    

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How to Make Pineapple Pizza

This easy Pineapple Pizza recipe is a delicious combo of juicy pineapple, savory ham, red and green onions, rich BBQ sauce, and melty mozzarella cheese on a perfectly crispy crust. Fast and easy 30-minute dinner recipe for your next pizza night. 

Course Main Course, Snack

Cuisine American

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Servings 8

Calories 333kcal

Author Cara Lanz

Ingredients

• 1 pound pizza dough, homemade or store-bought room temperature
• 2 tablespoons olive oil
• ½ cup barbecue sauce
• 2 cups shredded mozzarella cheese
• ¼ cup sliced red onion
• ½ cup sliced ham or Canadian bacon
• ½ cup pineapple chunks drained and patted dry
• 2 green onions, sliced
• 1 pinch red pepper flakes, optional

Instructions

• Preheat oven to 475 for 20 minutes. Place the oven rack nearest the heat source -- top or bottom of the oven.
• Grease a sheet pan with 1 tablespoon olive oil.
• With oiled hands, flatten the pizza dough between your hands into a round disc. Stretch it out into a 12-inch circle by rotating it around in your hands like a steering wheel.

  Place the dough onto the pan. Press down any thick edges, pinch together any holes, and shape it into a circle.

  Brush the pizza dough with one tablespoon of olive oil.
• Spread the barbecue sauce over the pizza dough, leaving a ¼" border.

  Add the cheese, red onion, ham, pineapple, then green onion -- in that order. Optional, add a sprinkle of red pepper flakes.
• Bake until the crust is golden brown, and the toppings are caramelized, 12-15 minutes. If desired, place under the broiler for a minute or two to brown the toppings.
• Let the pizza cool for a few minutes before slicing. Serve with freshly grated parmesan cheese.

Notes

Room temperature pizza dough is easier to shape. If it snaps back while you're shaping it, let it rest for a few more minutes. 

Pat the pineapple dry so the juices don't make the pizza soggy. 

 

Nutrition

Calories: 333kcal | Carbohydrates: 38g | Protein: 14g | Fat: 14g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 31mg | Sodium: 946mg | Potassium: 139mg | Fiber: 1g | Sugar: 12g | Vitamin A: 270IU | Vitamin C: 2mg | Calcium: 154mg | Iron: 2mg

The post How to Make Pineapple Pizza (Hawaiian Pizza) appeared first on Midwestern HomeLife.

Pineapple lovers, this delightful pineapple dump cake recipe is the perfect dessert for YOU! 

The sweet pineapple filling is perfectly spiced with ginger and cinnamon and the cobbler-like topping is rich and buttery with the right amount of crunch. 

It's the perfect pineapple dessert. And super fast and easy to make.  

Easy Pineapple Dump Cake Recipe

All you do is layer canned pineapple, brown sugar and spices, dry yellow cake mix, melted butter, and pecans right in the cake pan. No bowl, no mixing, no kidding. 

About an hour later, you're rewarded with a warm, bubbling pan of yumminess that is absolutely delicious served warm with a scoop of ice cream. 

Try these easy dessert recipes next: Red Velvet Cake Mix Brownies, Cake Mix Peach Cobbler, Chocolate Caramel Poke Cake

Why You're Going to Love This Recipe

• Super quick dessert for last-minute cravings or family gatherings
• Easy recipe you make right in the baking pan -- no bowls to dirty!
• Delicious dump cake recipe filled with sweet pineapple flavor
• Simple enough for every day, delicious enough for special occasions

Why Is It Called a Dump Cake?

Dump cake is kind of a strange name for such a tasty sweet treat. But they really do come by their name honestly. 

This simple dessert recipe is made by dumping everything in a cake pan and baking it. There's no need to stir anything together! 

Typical ingredients in dump cake recipes are canned fruit or pie filling, a box of dry cake mix, and cold or melted butter. From there, other ingredients can be added like fresh fruit, flavor extracts, seasonings, and nuts. 

Dump cakes are sometimes referred to as cobblers because the cake mix topping leans more biscuit-like than cake-like. But in actuality, they're really neither cake nor cobbler. 

They're dump cake. 

Ingredients

Please refer to the recipe card at the bottom of the page for the full list of ingredients, exact measurements, and complete instructions.

Canned pineapple. The combination of canned crushed pineapple and pineapple chunks (or tidbits) adds texture and just the right amount of juiciness to the filling. You can use 2 cans of crushed pineapple or 2 cans of pineapple chunks -- just drain one of the cans, adding no more than about ½ cup of liquid. 

Brown sugar. Brown sugar adds a rich caramel flavor to the filling. I use dark brown sugar for the deeper molasses flavor, but light brown sugar will also work well. 

Ground cinnamon and ginger. Warm spices are natural flavor enhancers for the brown sugar pineapple filling. They're optional but please add them if you can. 

Pecans. Nuts are optional, but I love the flavor combination of pecans and pineapple. 

Variations

Fruit. Add maraschino cherries or a can of cherry pie filling for a pineapple upside down cake vibe. Or toss in a handful of frozen or fresh blueberries.

Cake mix. Instead of yellow cake mix, use any flavor of cake mix you love like white cake mix, spice cake mix, or carrot cake mix. If you can find it, pineapple cake mix or coconut cake mix would also be delicious! 

Seasonings. Substitute your favorite warm baking spices like nutmeg, cardamom, or cloves. Or add a splash of vanilla or coconut extract. 

Nuts. Walnuts, almonds, macadamia nuts, or coconut would all be delicious on pineapple dump cake. 

How to Make a Pineapple Dump Cake

Preheat the oven to 350. Spray a 9 x 13 or similar baking dish with nonstick cooking spray. 

Spread undrained crushed pineapple and drained pineapple chunks into the bottom of the baking pan. 

Sprinkle the brown sugar, cinnamon, and ginger evenly over the pineapple. 

Sprinkle the dry cake mix in an even layer on top of the pineapple mixture. 

Slowly drizzle the melted butter on top of the cake mix, coating as much of the cake mix layer as possible. 

Sprinkle the pecans over the cake mix. 

Bake for 50-55 minutes or until golden brown and bubbling around the edges. Let it sit for 20 minutes before serving. 

Best served warm with whipped cream or a big scoop of vanilla ice cream. But, honestly, it's also delicious cold ... or really at any temperature :). 

Storage & Freezing

Cool leftover pineapple dump cake to room temperature, then cover or place in an airtight container and store in the refrigerator for 3-4 days. 

To freeze, place the cooled pineapple dump cake in a freezer-safe container and press a layer of plastic wrap over the top of the cake. Add a second layer of plastic wrap and a layer of aluminum foil or the lid of the container. Thaw in the refrigerator. 

Reheating 

Microwave: Place the pineapple cobbler in a microwave-safe dish. Reheat in 30-second increments until heated through. Be careful not to overheat so you don't cook the topping any further and cause it to become rubbery.

Oven: Preheat the oven to 350. Place the cobbler in an oven-safe dish and heat until the center is warm, about 10-15 minutes for a single serving.

Success Tips

Add the crushed pineapple undrained and the pineapple chunks drained to keep the filling from getting too juicy.

Cover as much of the dry cake mix with the butter as you can to avoid dry spots of cake mix on top of the cake.

Toast the pecans to add even more flavor. 

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Pineapple Dump Cake

Delicious Pineapple Dump Cake with gooey, sweet pineapple filling and buttery cobbler topping is one of the easiest desserts you'll ever make. With just a few minutes and a handful of simple ingredients, you can whip up this delicious cake mix dessert you'll be asked to make again and again. 

Course Dessert

Cuisine American

Prep Time 10 minutes minutes

Cook Time 50 minutes minutes

Total Time 1 hour hour

Servings 12

Calories 392kcal

Author Cara Lanz

Ingredients

• 1 20 oz. can crushed pineapple, undrained
• 1 20 oz. can pineapple chunks (or tidbits), drained
• ½ cup brown sugar
• ½ teaspoon ground cinnamon optional
• ½ teaspoon ground ginger optional
• 1 15.25 oz. box yellow cake mix
• 1 cup melted butter
• ½ cup chopped pecans optional

Instructions

• Preheat the oven to 350. Spray a 9 x 13 or similar baking dish with cooking spray.
• Spread the undrained crushed pineapple and drained pineapple chunks into the bottom of the baking dish.
• Sprinkle the brown sugar, cinnamon, and ginger over the pineapple.

  Sprinkle the dry cake mix in an even layer over the pineapple mixture.
• Slowly drizzle the melted butter over the dry cake mix. Coat as much of it as possible to avoid getting dry spots of cake mix.

  Sprinkle the pecans over the cake mix.
• Bake for 50-55 minutes or until golden brown and bubbling around the edges. Let it sit for 20 minutes before serving.

Video

Notes

Storage & Freezing

Cool leftover pineapple dump cake to room temperature, then cover or place in an airtight container and store in the refrigerator for 3-4 days. 

To freeze, place the cooled pineapple dump cake in a freezer-safe container and press a layer of plastic wrap over the top of the cake. Add a second layer of plastic wrap and a layer of aluminum foil or the lid of the container. Thaw in the refrigerator. 

 

Nutrition

Calories: 392kcal | Carbohydrates: 54g | Protein: 2g | Fat: 20g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 41mg | Sodium: 387mg | Potassium: 171mg | Fiber: 2g | Sugar: 38g | Vitamin A: 523IU | Vitamin C: 9mg | Calcium: 107mg | Iron: 1mg

The post The BEST Pineapple Dump Cake (Super Easy!) appeared first on Midwestern HomeLife.