How to Eat Pizza for Every Meal

Living in the New York metro area, we have some of the best pizza around! But if you’re craving pizza for more than just lunch or dinner, we found recipes so you can make pizza for every meal—and even dessert! Note: While some of these recipes call for specific brands, feel free to substitute in your favorite.
    

Breakfast: Morning Rounds Fruit Pizzas

By Amber St. Peter of Good Saint

   
Ingredients: 

• Date & Chia Morning Rounds
• 8 oz. Kite Hill Cream Cheese
• 2 tablespoons maple syrup
• 2 teaspoons cinnamon
• Assorted fresh fruit—we used strawberries, blackberries, and seasonal apples 

   
Directions: 

In a small bowl, combine the Kite Hill cream cheese, maple syrup and cinnamon. Spread the mixture onto toasted Date & Chia Morning Rounds and top with fresh fruit! We used seasonal strawberries, blackberries, and apples. Enjoy!

Lunch: Veggie Pizza Skewers with Tomato Sauce and Arugula Salad

Courtesy Martha & Marley Spoon

This recipe is a re-imagining of one of our all-time favorite foods, pizza. It has all of the trappings of an indulgent veggie pizza slice, but on a stick! Skewers stacked with mushrooms, peppers, onions, and pizza dough are topped with Parmesan and dipped into a delicious tomato sauce. The added flavor boost from the herb oil takes them over the top. They're sure to be a hit!

Serves: 4 people | Cooking Time: 30 minutes
   

   
Ingredients:

• 12 oz. pizza dough
• 1 lb yellow bell peppers 
• 8 oz. cremini mushrooms
• 11 oz. red onion
• 1 Tbsp pizza spice blend
• 14 oz can chopped tomatoes
• 1½ oz. Parmesan
• 5 oz. baby arugula
• ½ oz. red wine vinegar
• all-purpose flour
• olive oil
• coarse salt
• freshly ground pepper
• 12, 8-inch wooden skewers

Directions: 

1. Prep ingredients: Preheat oven to 450°F with racks in top two positions. Keep dough refrigerated until step 2. Cut sides from bell peppers, discard stems and seeds, and cut into 1-inch pieces. Discard mushroom stems, wipe caps clean with a towel (cut in half if large). Trim ends from onion, then halve and peel. Cut ¾ of onion into 1-inch pieces; finely chop the rest.
      
2. Assemble skewers: On a lightly floured board, roll dough into an 11-inch by 6-inch rectangle, and cut into 1-inch pieces. Lightly oil 2 rimmed baking sheets. Thread peppers, mushrooms, onions, and pieces of dough on skewers, alternating so that each skewer holds 2-3 pieces of each.
      
3. Roast skewers: Transfer skewers to prepared baking sheets, brush lightly with oil; season with salt and pepper. Roast until vegetables and dough are cooked through and starting to brown, about 20 minutes. Switch oven to broil; cook until vegetables and dough on top rack are charred in spots, about 2 minutes (watch closely). Remove and broil second sheet on top rack.
      
4. Make herb oil: Meanwhile, heat ¼ cup oil in a small saucepan over medium-high. Transfer oil to a heatproof bowl, stir in 1½ teaspoons pizza spice blend, and season to taste with salt and pepper.
      
5. Make tomato sauce: Return saucepan to medium-high and heat 1 teaspoon oil. Add chopped onion and cook until softened, about 2 minutes. Stir in the can of chopped tomatoes, remaining pizza spice blend, and salt and pepper to taste. Simmer until slightly reduced, about 5 minutes. Grate Parmesan. Remove saucepan from heat and stir in 1/3 of the Parmesan.
      
6. Finish: Toss arugula with vinegar and 2 tablespoons olive oil; season to taste with salt and pepper. Brush skewers with herb oil and sprinkle with remaining Parmesan. Serve veggie pizza skewers with arugula salad alongside. Enjoy!