dear cooks,

Country music star and bestselling author of Georgia Cooking in an Oklahoma Kitchen, Trisha Yearwood is back with an encore of southern family recipes. In Home Cooking with Trisha Yearwood she welcomes us into her kitchen once again and serves up a feast of flavorful meals—from breakfasts in bed to hearty casseroles to festive dinners, including potlucks with friends, family fish fries, beach picnics, and Mother's Day and Christmas celebrations. Along with a trove of recipes from a lifetime of colorful gatherings, like Hot Corn Dip, Tennessee Jambalaya, Sweet Potato Pudding, and Crunchy Slaw, are heartwarming personal anecdotes from Trisha that are sure to inspire you to get cooking for the ones you love.

Clarkson Potter/Publishers

After discovering a delicious chicken pizza on a family beach trip, we decided to create it at home. We love this recipe because it's so different from traditional pizza—not a tomato in sight. Now we can all enjoy it more than once a year!

Serves 12 to 14

• 2 13.8-ounce cans premade pizza crust dough
• 4 tablespoons olive oil
• 2 teaspoons minced garlic
• 2 cups shredded mozzarella cheese (about 8 ounces)
• 2 cups shredded Cheddar cheese (about 8 ounces)
• 1 bell pepper, cored, seeded, and cut into strips
• 1 red onion, sliced vertically
• 3 boneless, skinless chicken breast halves, grilled and diced
• 6 slices bacon, cooked until crisp and crumbled

Preheat the oven to 350°F.

Roll the pizza dough out and fit onto two 15-inch pizza pans. Drizzle 1 tablespoon of olive oil and 1 teaspoon of garlic on each pizza crust, followed by ½ cup each of the mozzarella cheese and ½ cup of the Cheddar cheese. Scatter half of the bell pepper, sliced onion, chicken, and bacon on top of the cheeses. Sprinkle another ½ cup mozzarella cheese and ½ cup Cheddar cheese over each pizza and drizzle each pizza with 1 tablespoon more of olive oil. Bake the pizzas for 20 to 25 minutes, or until the crusts are lightly browned. Slice each pizza into 8 pieces.