It is no secret that I am working on a cookbook. With running VADA GALLERY, being a mom and a wife, the recipes still seem to be flowing from my mind onto the stove and oven. This recipe however, is less complex, compared to the other recipes I will feature in the book. For those days that are super hectic, this is the pizza to make, without substituting everything gourmet that I love. One of my favorite places to buy gourmet meats and veggies is a market located in Kentucky named Kremer’s. Kremer’s just so happens to make their very own BBQ sauce. So in this recipe, we will buy our pizza crust, and focus on the toppings, including adding drizzles of Kremer’s BBQ sauce. Normally I am all for making everything from scratch, but in this instance, this mama was needing a semi-homemade dinner. So scroll below to get your pizza party rolling.
12 inch Boboli Pizza Crust // 2
2 green peppers
3 yellow onions
1/2 cup of minced garlic
Tony’s creole seasoning
sea salt to taste
1/2 cup of minced garlic
1 red onion
1 wheel of brie cheese
blue cheese // enough to crumble on top after taking out of the oven
2 jalapenos // diced
1 large bag of shredded mozzarella
One large jar of marinara sauce
2 organic chicken breasts
1 bottle of virgin olive oil
First on a grill, cook 2 chicken breasts with olive oil, salt, pepper, Italian seasoning, cayenne pepper, and garlic. After the chicken is cooked, adding seasoning each time you flip the chicken, take the chicken off of the heat and lay to rest. Dice into small pieces. Next in a different pan, saute the onions, green peppers, and garlic in olive oil over medium heat, stirring the entire time, once you start to smell the garlic and see the onions wilt take off of heat. Preheat the oven to 400 degrees. Next oil the top layer of the Boboli crusts with olive oil. Take a spoon and rub the olive oil all the way from the center to the edge of the crust. Sprinkle desired minced garlic onto the olive oil and top with marinara sauce ,starting with a dolip of sauce in the center of the crust and working your way to the edges of the crust ( adding more sauce as needed). Next add half of the sauteed veggies on top of the sauce. Add seasoning. Next add the shredded mozzarella, and on top of the mozzarella add the rest of the veggies. Dice up the jalapenos and add those to the top as well with even more garlic on top and additional seasoning listed above. Add the diced grilled chicken and drizzle the Kremer’s BBQ sauce on top of the pizza. Put in the oven for 12 minutes at 400 degrees, checking periodically. When there are 2 minutes left take out and put sliced brie on the pizza as desired and place back in the oven for one minute. Take the pizza out of the oven and add the crumbles blue cheese and enjoy!
Kremer’s Market is a family grocery in northern Kentucky offering local produce, deli sandwiches, daily lunch & dinner specials, and seasonal goods. — CLICK HERE TO BE DIRECTED TO THEIR WEBSITE
About Kremer’s Market
For three generations, Kremer’s has served northern Kentucky families and travelers as a family-owned, local grocery and speciality store. Just like the generations of customers who have shopped the Market, each generation has had a hand in making the Market what it is today.
The story begins over a century ago, in 1914, when Frank and Julia Kremer started farming for a living. Frank and his son Urban sold produce at their farm in Villa Hills, door-to-door and at local markets. Over time, Urban’s sons joined their father and grandfather. To serve their growing customer base, Urban built the red barn at Buttermilk Pike and Overlook Drive in Crescent Springs, Kentucky in 1977 (less than 0.3 miles from the family farm). Urban operated the barn as a Market seven days a week, from April through October. Much of the produce was grown on the farm, and in the winter months, planted and nurtured in adjacent heated greenhouses.
When Urban died in 1983, the farming era of the Kremer family ended—but the Market continued. His son Kevin began sourcing local produce, and in 1988, added a second barn on to the original and extended the hours to year-round. Inspired by the Heist Family Fish and Poultry Shop at Findlay Market in Cincinnati, Kevin also invited his sister “Sis” and her husband Warren Heist to lease space for a deli in the Market. Once the deli opened, the Market soon offered fruit and gift baskets, party trays and specialty items, too.
On November 14, 1994, Warren and Sis Heist purchased the Market from Kevin. Their children, Amy Hoerlein, Tom Heist and Emily Heist, joined them and now run the Market. The family tradition continues.
Address: 755 Buttermilk Pike, Crescent Springs, KY 41017