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Meat Pizza is Here!

June 29, 2017 | by

The challenge: create a pizza without cheese that my family would enjoy as much as a traditional slice.

Recipes courtesy of

Meat Pizza

Recipe By Chayie Schlisselfeld

Meat pizza – this is a real oxymoron. One night, while speaking to a friend, she challenged me to create a pizza, without cheese, that my family would enjoy as much as a traditional slice. I accepted her challenge and began experimenting. The first few times, the dough was still raw while the toppings were cooked. The next time, the dough was cooked, but the toppings had already dried out and becomes tasteless. I had one more chance (how many times would my family agree to taste my meat pizza experiments?). This time, I surprised them all and the pizza was finished to the last crumb. It’s now a staple on my dinner menus. You can make an extra batch of the chicken pastrami topping and freeze for another week.

Cook & Prep: 1 hr.


  • 1 pound frozen pizza dough, thawed
  • 1/4 cup canola oil
  • 2 large onions, thinly sliced
  • 1 pound chicken cutlets, cut into small pieces
  • 6 ounces pastrami, cut into strips
  • 1 cup sweet chili sauce ( for a less spicy version, use duck sauce)
  • 1/4 cup mayonnaise
  • Garlic powder, for sprinkling


  1. Preheat oven to 425 degrees Fahrenheit. Line a baking sheet with parchment paper.

  2. Roll out pizza dough until it is the size of a baking sheet and place on prepared sheet (it’s easier to do this directly on the parchment and transfer both together to the sheet).

  3. Using a fork, pierce the dough several times. Bake for 10 minutes.

  4. Meanwhile, heat oil in a saute pan over medium heat. Add onions and cook until golden, 10-12 minutes. Add chicken, pastrami, and sweet chili sauce and cook for 20 minutes over low heat.

  5. Spread mayonnaise over par-baked dough and sprinkle with garlic powder.

  6. Top with chicken mixture and bake for 20-25 minutes, or until pizza reaches desired crispiness.

Makes 6 servings.

General Tso Chicken and Cauliflower

Recipe By Chanie Nayman

Cook & Prep: 25 min.


Main Ingredients

  • 4 chicken breasts cut into chunks
  • About 3 cups cut up Fresh cauliflower or frozen califlower defrosted and uncooked
  • Sesame seeds
  • Scallions, sliced


  • 1 tablespoon sesame oil
  • 2 cubes frozen garlic
  • 1/2 teaspoon ginger powder
  • 1/2 cup chicken soup or 1/2 cup water with 1/2 teaspoon chicken soup mix dissolved in it
  • 1/4 cup soy sauce
  • 2 tablespoon white vinegar or rice vinegar
  • 1/4 cup sugar
  • 3 tablespoons ketchup
  • 2 tablespoons corn starch


  • 1 cup flour
  • 1/3 cup corn starch
  • 1 and 1/2 teaspoon baking powder
  • 1 tablespoon salt
  • 2 teaspoons paprika
  • 4 eggs
  • 1/3 cup water
  • Oil for frying


  1. Make the sauce mixture in a glass bowl, and whisk together. Set aside.

  2. Mix together the batter ingredients and place the chicken in it tossing to coat.

  3. Using a slotted spoon set it down into hot oil. Fry for about two minutes, not more. Remove and set on paper towels.

  4. Place your sauce ingredients in a medium size saucepan. Allow to come to a simmer. Add cauliflower and chicken pieces, and toss in the sauce for about three to four minutes.

  5. Serve over rice, or linguini.

Makes 4 servings.

Caramelized Chicken

Recipe By Raizy Fried

Cook & Prep: 35 min.


  • 1 large onion, cut in rings
  • 2 tablespoons oil
  • 8 ounces baby Portobello mushrooms, quartered
  • 1/4 cup silan (or honey)
  • 2 tablespoons red wine
  • 1 clove garlic, crushed
  • Dash of salt
  • Dash of black pepper
  • 1 pound (4-6 pieces) chicken cutlets, pounded thin


  1. In a medium pot over high heat add the oil. Sauté the onions for about four minutes till soft. Add mushrooms, wine, honey and garlic and mix to incorporate.

  2. Move the mushroom and onion mixture to the side of the pot and add cutlets to pot. Baste some of the sauce on the cutlets.

  3. Cover pot and cook for 15 minutes over medium heat. Flip the cutlets onto the other side and cook for an additional 10 minutes on medium heat.

Makes 4 servings. 

Olive Oil and Lemon Mini Cupcakes with Citrus Glaze

Recipe By Janie Chazanoff

Cook & Prep: 30 min.



  • 1 tablespoon melted butter or margarine
  • 1 and 1/2 cups sugar
  • 2 tablespoons grated lemon zest
  • 2 large eggs
  • 1/4 cup extra-virgin olive oil
  • 2/3 cup whole milk or non-dairy alternative
  • 1 cup flour, plus more for dusting
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt

Dipping Sauce/Glaze

  • 1/2 cup confectioners’ sugar
  • 1-2 tablespoons milk or non-dairy alternative
  • 1 teaspoon lemon or orange zest, plus more for garnish
  • Mint leaves, for garnish


Prepare and Bake the Cupcakes

  1. Preheat oven to 350 degrees Fahrenheit. Grease a mini cupcake pan.

  2. In the bowl of an electric mixer, combine butter and sugar. Add zest, eggs, olive oil, and milk and mix to combine. Add flour, baking powder, and salt. Pour batter into prepared pan and bake for 12-15 minutes.

How to Plate This Dessert

Rather than topping the mini cupcakes with the glaze, serve the glaze on the side as a dipping sauce. If serving as a plated dessert, you’ll only need one tasting spoon of glaze alongside a few mini cupcakes. The garnishing is easy … these are beautiful and elegant with a simple sprinkling of citrus zest and a small mint leaf.

  1. Prepare the glaze while the cupcakes bake. In a bowl, whisk together confectioners’ sugar and milk, adding only a bit at a time. When glaze reaches desired consistency, add zest. Serve alongside cupcakes.

  2. To garnish, sprinkle cupcakes with additional zest and a mint leaf, letting some of the zest fall naturally onto the plate.

Makes 12 mini cupcakes.

Recipes courtesy of

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