Better Than Frozen French Bread Pizza Recipe
Ingredients:
1 loaf crusty French bread
or
2 individual submarine-style hard rolls cut lengthwise
1/2 cup thinly sliced fresh or canned mushrooms
3/4 cup prepared low fat chunky or garden style spaghetti sauce
1 tsp. dried oregano
1 cup low fat mozzarella cheese, shredded
1/2 fresh green pepper, thinly sliced
1/4 cup fat-free Parmesan cheese
Directions:
Evenly spread out spaghetti sauce on the bread rolls that have been cut up. Layer with sliced green peppers and mushrooms then sprinkle dried oregano then shredded cheeses on top.
Oven should be preheated already prior to baking the pizzas for about 12 to 15 mins.
Caramelized Red Onion Pizza Recipe
Ingredients:
pizza dough, rolled into 18- to 19-in. round as needed
2 cups. marinara sauce
1/2 cup crumbled low-fat feta cheese
4 cups. shredded Swiss chard or spinach
1 tsp. olive oil
1 tbsp. maple syrup or light brown sugar.
2 tsps.dried basil .
1/2 cup slivered fresh basil
3 large thinly sliced red onions
1/2 tsp. dried oregano .
1 tbsp. balsamic vinegar
1/4 tsp. black pepper
Directions:
Inside a skillet, heat some olive oil on medium flame and saut� the onions for 10 mins. or just until they are caramelized and turn golden. Add in dried basil, maple syrup and vinegar then set this mixture aside.
Evenly spread out marinara sauce on the dough but leave at least half an inch at the edges for borders. Layer in the swiss chard and follow with the onions.
Scatter slivered basil, oregano, pepper and crumbled feta on the top and bake in the oven for 30-35 mins. at around 375′ F or just until the crust has turned crispy.
Pizza With Pork and Peppers Recipe
Ingredients:
1 Boboli pizza crust
1 (1-lb.) pork tenderloin cut in 1/4-by-3-inch strips
1 cup bottled tomato pasta sauce
1/2 tsp. oregano
1 red bell pepper, cut into thin strips
1/2 tsp. salt
1/8 tsp. pepper
1 cup onion, thinly sliced
1/2 tsp. garlic powder
1 tbsp. olive oil
1 green bell pepper, cut into thin strips
1 cup reduced-fat mozzarella, shredded
Directions:
Oven should be preheated around 450′ F. In a bowl, mix together pepper, salt, oregano and garlic powder. Add in the strips of pork and mix together until seasonings stick to your tenderloin strips. Toss in the onions and mix well.
In a nonstick skillet, heat some oil and then saut� pork and the sliced onions, continuously stirring for about 3-4 mins. until onions become tender.
Add strips of red and green bell peppers onto skillet and continue to cook for about 3-4 mins. again or just until pork isn’t pink anymore.
In a cookie or baking sheet, put the Boboli crust and evenly spread out tomato pasta sauce on crust but leave at least an inch at the crust’ edges to act as border.
Arrange the strips of peppers and pork that were cooked earlier on top the pasta sauce then sprinkle with shredded mozzarella. Bake in the oven for about 10 mins. or just until cheese melts and crust has been warmed all over.
Basic Pizza Dough Recipe
Ingredients:
2 packgs. dry yeast
1 1/2 cup lukewarm water
4 cups flour
1 tsp. salt
1/2 tsp. sugar
1 tbsp. olive oil
Directions:
In a container slowly mix the lukewarm water and the yeast by stirring for 5 mins. In another bowl combine together salt, sugar and flour. In the bowl’s center make a small well. Check to see if the yeast and water mixture is already bubbling. When it is already bubbling, pour all the water and yeast mix into your well. Then start to incorporate all the ingredients together in the center and make sure that they all mix.
If your dough mixture is a bit dry, be sure to add some water and if it is kind of sticky, then add some more of the flour to it. Knead it well until the dough appears smooth & stretchy. Form it into a ball and cover with a damp/wet cloth. Rest your dough in a warm location for 20 mins.
Also beat the dough with the palm of your hand to release the gas that has formed while the dough ferments. Form the dough into a ball again and put in an oiled bowl. Coat the dough with the oil. Cover it with some plastic wrap and then put in your refrigerator to store.
When you already want to make some pizza just get your dough out into a lightly floured flat surface. Make the dough flat using your own hands and work from the center towards the outer portion ( You can also use a rolling pin to roll the dough out).
Get your well oiled cookie sheet or you can use a pizza pan and push your dough into the sheet and form a circle that is about 12 inches in diameter and make sure that the edge is much more thick than the middle portion of the pizza. You can now add any topping you desire. In a 475-500′ F oven, bake the pizza until it is golden or cooked.
Goat Cheese Pizza Recipe
Ingredients:
7 ozs. Thinly sliced goat cheese
1 large premade pizza shell (preferably Boboli)
1 tsp. dried basil
2 cloves minced garlic
Olive oil for drizzling
Directions:
Oven should be preheated around 450′ F. Layer out the goat cheese onto the shell and sprinkle the pepper, salt, basil and garlic. Next, spread the mushrooms and tomatoes. Then drizzle with some olive oil. Allow the pizza to rest about 5 mins prior to cooking.
Fresh Tomato and Basil Pizza Recipe
Ingredients:
1 (12-inch) Italian bread shell like Boboli
3 plum tomatoes, sliced
1 tbsp. olive oil
2 tbsps. shredded fresh basil
1/2 cup grated or shredded Parmesan cheese, divided
1/4 tsp. ground black pepper
Directions:
Oven should be preheated to about 450′ F. Lightly brush with some olive oil the Boboli shell and then sprinkle about 1/4 of a cup of the cheese on the crust. Layer the slices of tomatoes and then put the remainder of the parmesan. Sprinkle some pepper and then bake inside the oven for about 8 to 10 mins just until the cheese has melted and the crust has turned crisp. Put basil on top before you serve the pizzas.
A-1-Derful Mini Pizzas Recipe
Ingredients:
3/4 lb. ground beef
1/4 cup minced onion
1 can (6 ounces size) tomato paste
3 tbsps. A.1. Steak sauce
1 tsp. Italian herb seasonings
6 English muffins, split and toasted
2 cups sliced mozzarella cheese
grated parmesan cheese
1/4 cup sliced green onion
Directions:
In a medium sized skillet, crumble and start to cook the meat and wait until it is not anymore pink in color. Drain the juices from the meat. Add in the onions and cook some more until the onions become soft. Pour in the tomato paste, Italian seasoning and steak sauce. Let the mixture simmer.
On the muffins that have been split, spread some of the meaty mixture and put on the top some of the green onions and cheeses. Put them on a baking sheet and broil the muffins for about 2-4 mins or just until the cheese melts.
Simple Pizza Recipe
Ingredients:
,1 1/2 pkg. refrigerated crescent rolls
,2 ozs. hard salami, thinly sliced
,2 thinly sliced plum tomatoes
,8 ozs. softened cream cheese
,1 small garlic clove, pressed
,1/4 cup grated fresh Parmesan cheese
,1/4 cup chopped green bell pepper
,1 tbsp. snipped fresh basil leaves
Directions:
Oven should be preheated around 350′ F. Roll out dough then cut in triangles. Press or roll the crescent rolls in a rectangular or round cookie sheet or pizza pan.
Bake in the oven for about 12 to 15 mins. or just until it is brown and golden. Let it cool. Combine together 1 tbsp. of grated parmesan, cream cheese and garlic then spread this mixture on the crust evenly.
Lastly, layer on slices of salami, green bell peppers, slices of tomatoes and green onions on top.
Bacon Spinach Pizza Recipe
Ingredients:
1 can (10 ounces in size) Refrigerated Pizza Crust
1 pkg. (9 ounce size) Chopped Frozen Spinach
1 tbsp. oil
1/2 cup coarsely chopped onion
1 pkg. (6ounces size) refrigerated cooked Italian-style chicken breast strips, chopped
2 cups shredded mozzarella cheese
1 pkg. (2.8 to 3 ounce size) precooked bacon slices, cut into 1/2-inch pieces
Directions:
Grease well a 15 by 10 by 1 inch pan for baking. Roll out the refrigerated frozen dough and put in the oiled pan. Press the dough to the edge of the pan and be sure to start at its center. Put in the oven and bake for about 9-13 mins in a temperature of 400′ F or just until the edges turn a light golden brown.
Cook spinach as per package directions. Drain them well and even squeeze them out so that any excess liquid will be removed. On a skillet, heat some oil on medium high heat. Then, add in the onions and cook for about 3-4 mins or until they are soft and tender. Stir frequently.
Take out the crust that has been partially baked in your oven and top the crust with the onions, cheese, bacon and spinach.
Put it back in your oven and bake for another additional 9-12 mins or just until the cheese is melting. Then cut in squares. Serve.
Pizza Dough Recipe #3
Ingredients:
1 1/2 tsp. bread machine yeast
3 cups all-purpose flour
3/4 cup milk
2 tbsps. olive oil
1/2 cup lukewarm water
1 1/2 tsp. salt
Pinch of sugar
Directions:
Combine all of the ingredients together inside your food processor except for the lukewarm water. Pulse the mixture to incorporate all of the ingredients well together. Turn the machine on while slowly drizzling water to the mixture until a soft ball of dough is formed. Just let your dough ball be processed inside the food processor so that it is kneaded. Get your dough out of the food processor and on a lightly floured board or surface.
Start to knead it for a couple of minutes or just till it gets elastic. In a well oiled bowl, place the dough mixture and leave it to rest just until the dough has doubled in its size. After it has doubled in size, take it out of the bowl. Punch it down to release the air. Divide into two equal portions. Roll them out to make four medium sized pizza crusts that will be sufficient for 4 persons.
Preheat your oven to 400′ F for about 30 mins. if you are going to be using a pizza stone. When just using the regular oven then preheating should only be 10 to 15 minutes in 400′ F. On the back of your baking sheet sprinkled with cornmeal, you can place your crust and then cook inside the oven for about 8 mins.
After 8 mins. take it out of the oven and top with your desired toppings. Put it back in the oven for another 8 minutes or just until the crusts appear golden or the cheese is bubbling.
Fig and Prosciutto Pizza Recipe
For Dough:
3 cups all-purpose flour
1 pkg. active dry yeast, which has always been in a refrigerator
3/4 cup warm water, no hotter than 110′ F
1 pinch of sugar
2 tsps. Sea-salt
2 tbsps. olive oil
Olive oil for the resting bowl
For Pizza:
pizza dough from the recipe above
1/2 lb. Prosciutto di Parma from San Daniele. Do not use a substitute.
1 tbsp. fennel seeds
1 pint fresh figs, stems removed, sliced to the thickness of a pea.
Extra virgin olive oil
Directions:
To make pizza dough: Dissolve the package of yeast by combining with water and sugar for around 7-10 mins. Prepare your mixer and fit it with dough hook and add your yeast,water and sugar mixture inside it.Add in salt, flour and olive oil. Let mixer combine them well til a ball of dough is formed. After ball of dough is formed, let it rest. This takes about 3 mins.
After resting pizza dough, pulse it for 3 more times. Dust some flour lightly on any flat surface and place your dough on it and start kneading for around 5 mins.
In a bowl that is coated with oil, place your dough inside it and make sure to turn dough around the bowl so all sides of your dough is covered in oil. Place a plastic wrap on top of bowl containing dough. Let it rise in warm location for around 2 hrs.
After dough has rested, punch it down at the center to release gases. Take dough out on any flat surface that is dusted lightly with flour and then cut into 2 equal portions. Freeze other portion to use some other time. Make a ball of dough with other portion and then cover in a bowl and make sure to let stand for 30 mins.
For topping of this pizza: In a dry hot pan, toast some fennel seeds for 5 mins. and set this aside. Turn on oven and heat it to around 475′ F and place the pizza stone on oven’s top rack.
Please use cookie or baking sheet which doesn’t have any edges. Sprinkle cornmeal or wondra flour on sheet and roll your pizza dough out to pizza stone’s size.
Place the rolled out dough on your floured cookie sheet. Arrange layers of figs & prosciutto on top. Sprinkle toasted seeds of fennel on your pizza. Place pizza on pizza stone from cookie sheet with sliding motion. Be fast when sliding out pizza.
Bake in oven for around 5 mins. or just until crust’ bottom is crisp and appears golden in color. Take out your pizza the oven and from pizza stone using a spatula and sheet pan as well. Prior to serving, place the cooked pizza on a board and drizzle with extra virgin olive oil.
Slice into squares and serve.
Caribbean Pizza Recipe
Ingredients:
1 pizza crust
6 ozs. shredded mozzarella cheese
8 ozs. tomato sauce
4 tsps. lime juice
30 ozs. rinsed and drained black beans
8 ozs. pineapple, crushed (drain off)
2 tbsps. chopped fresh cilantro
Directions:
Oven should be preheated to around 425′ F. Bake the dough for about 5 mins. Evenly spread out tomato sauce on the partially baked pizza.
Layer wth pineapple and black beans then drizzle lime juice on the pizza top. Sprinkle shredded mozzarella and chopped cilantros then put the pizza back inside the hot oven then continue baking for another 12 to 14 mins. or just until the crusts’ edges have turned golden & the cheese has melted at the pizza’s center.
Pourable Pizza Crust Recipe
Ingredients:
3 tbsps. Instant High-Active dry yeast
Warm water (110 degrees F)(just enough to dissolve the active yeast)
7 lbs. all-purpose or bread flour
1 pkg. (1 lb 2 1/2 oz.) Instant nonfat dry milk
8 3/4 oz. Sugar
1 1/4 tsp. Salt
1/8 cup Olive oil
Cornmeal
Directions:
In the warm water, dissolve the yeast. Let it stand for about 5mins. Place your milk, flour, salt, and sugar in an electric mixer. Blend it on low speed for 8mins. Put in the yeast that has been dissolved and also your oil. Mix and blend them for about 10 mins. on medium speed.
Wait until the batter gets lumpy. Lightly grease 3 sheet pans (18 by 26 by 1 inch). Sprinkle all of the pans with one ounce (approx. three tbsp.) of cornmeal. Spread or pour in 3 pounds and 6 ounces (1 1/2 qt.) of batter in each of your pan. Again let it stand for 25 mins.
Bake it until the crust has already set: In a convection oven: 425′ F, for 7 mins. Top it with your desired toppings. For the regular oven: 475′ F, for about 10 mins. After the pizza crusts have been prebaked then you can now top it with any of your favorite toppings. Bake again to finish and until the cheese is already melting. For those using the convection oven, bake for 5 mins at 425′ F. For the regular oven, bake for at least 10 to 15 mins at 475′ F.
Pizza Pesto Verde Recipe
Ingredients:
1 (12 or 14-inch size) pizza crust
1 cup prepared pesto sauce
2 cups shredded mozzarella
1 cup diced and drained canned tomatoes
1 cup crumbled feta
1 cup chopped spinach
Directions:
Oven should be preheated at 425′ F. On top of each partially baked pizza crust, spread the pesto evenly on it and top it with spinach (chopped). Layer shredded mozzarella and put the crumbled feta and diced tomatoes on top.
Bake in oven for 15 mins or just until mozzarella melts and crust has turned golden and crisp.
For chicken pesto: Just replace spinach (chopped) with a cup of cubed or shredded chicken before topping with the cheeses & diced tomatoes.
For chicken mushroom pesto: Replace your chopped up spinach by using a cup of the chicken (cubed or shredded) and just add a cup of mushrooms that have been drained and sliced before putting on the cheeses and diced tomatoes.
Tortillas Pizzas Recipe
Ingredients:
8 corn tortillas
1/2 cup light Cheddar cheese, shredded
3 tbsps. taco seasoning mix
1 tbsp. olive oil
1 lb. lean ground turkey
1 can (14 1/2-oz.) tomatoes with mild green chilies, diced
1 cup onion, chopped
1/4 cup black olives, sliced
Directions:
Oven should be preheated around 425′ F. Get 2 pieces of baking sheets and spray with some cooking spray.
In a skillet on medium high flame, heat 1 tablespoon of oil and saut� onions stirring while cooking for 3-4 mins. or just until onions become tender.
Add in taco seasoning and turkey then continue to cook while stirring so turkey breaks up in crumbles. This will take around 5-7 mins. or just until turkey browns.
Add tomatoes to browning turkey then continue to cook for 5-6 mins. more or just until liquid evaporates. In a skillet made out of cast-iron and sprayed with some cooking spray, crisp tortillas on all sides for 2 mins. on each of the sides.
Place the cooked tortillas on baking sheets.
Spread cooked turkey mix on tortillas evenly. Top pizzas with olives and shredded cheese then bake in oven until cheese melts for 6-7 mins.
Pizza Dough (Bread Machine) Recipe
Ingredients:
1 cup water PLUS”PLUS” means this ingredient in addition to the one on the next line, often with divided uses
2 tbsps. water
2 tbsps. oil
3 cups bread flour
1 tsp. sugar
1 tsp. salt
2 1/2 tsps. active dry yeast
Directions:
Set settings of the bread machine to white dough cycle and then put in the ingredients specified in the owner’s manual. This recipe will make 2 12-inch crusts or 1 16-inch crust for a deep dish pizza. Put any topping that you want on top and then bake for about 18 to 20 mins in a 400′ F oven or just until the crust has turned a light brownish color.
Chicago Pan Pizza Recipe
Ingredients:
2 cups warm water
2 pkgs. dry yeast
1/2 cup oil
4 tbsps. of olive oil
3 cups of flour
1/2 cup of cornmeal (optional)
Mozzarella cheese (slices or shredded)
Tomato sauce
For Toppings:
Chopped garlic
green peppers
sliced pepperoni
Italian sweet sausage
sliced mushrooms
chopped onions
Directions:
Oven should be preheated to around 475′ F. In an electric bread mixer, combine warm water, yeast and half a cup of the oil. Continue mixing for about 10 mins. Then add in 2 1/2 cups flour and mix again for about 15 mins using the dough hook on the mixer. Let dough rest for it to rise covered inside a bowl with cloth or towel and put in a warm location.
If your kitchen isn’t warm then turn your oven on its lowest temperature setting. Put inside the oven your bowl containing the pizza dough for rising. Allow at least 1 hour for rising. After an hour, punch your dough down. On a pizza pan, push dough flat on the pan using your own fingers.
Sprinkle mozzarella and spread the tomato sauce (which contains spices and the italian herbs). Top with the green peppers, chopped up garlic, italian sausage, onions and mushrooms or anything that you like to add. Put grated parmesan or romano cheese on the top and then bake in your oven for about 15-20 mins at about 475′ F. Cooking time should depend on how thick your crust is and on the toppings that you put.
White Pizza with Mascarpone and Smoked Mozzarella Recipe
Ingredients:
1 large Boboli pizza shell
1 tbsp. olive oil
1/2 cup ricotta cheese
1 tsp. fresh oregano, chopped
or
1/2 tsp. dried oregano
2 garlic cloves, chopped
8 ozs. smoked mozzarella, grated
1/4 cup mascarpone
1 tsp. fresh thyme, chopped
or
1/2 tsp. dried thyme
Salt and freshly ground black pepper
Directions:
Oven should be preheated around 450′ F. Mozzarella should now be grated and then set aside. For the herbs, if you are using the fresh ones, chop a lot of them and measure out 1 tsp. for oregano and thyme.
In a bowl, mix together 1/4 cup of mascarpone and 1/2 cup of ricotta then season some salt & lots of pepper and be sure to blend them well. Put the Boboli shell on the baking pan then brush pizza crust with 1 tbsp. of olive oil.
Using a clean spatula evenly spread out ricotta & mascarpone mixture on the Boboli shell.
Layer grated mozzarella on top and sprinkle with fresh chopped herbs and the garlic. Bake in oven for about 15 mins. or just until cheese bubbles and pizza is heated through.
Take out pizza from oven then let cool for about 2 mins. prior to slicing them in pieces.
Basic Pizza Sauce Recipe
Ingredients:
35 ozs. canned whole tomatoes
1 tsp. basil
1 clove of garlic, peeled & crushed
2 tbsps. tomato paste
salt and pepper to taste
Directions:
In a non-aluminum heavy saucepan, pour in the canned whole tomatoes and mash them up using a masher or fork. Next, add in the garlic, herbs, salt, pepper and tomato paste. Over medium heat, bring your tomato sauce to a nice bubble and stir to blend all your seasonings.
When your sauce starts bubbling just turn your heat down and let the saucy mixture simmer gently inside the pan. Cook your sauce uncovered and just stir it occasionally from 15 mins. to an hour.
Taco Bell Mexican Pizza Recipe
Ingredients:
8 small (6-inch diameter) flour tortillas
1/2 lb. ground beef
2/3 cup mild picante salsa
1 (16 ounce) can refried beans
1/3 cup tomato, diced
1/2 tsp. salt
1 cup Monterey Jack cheese, shredded
1/4 tsp. minced dried onion
1/4 cup black olives, sliced
1/4 tsp. paprika
2 tbsps. water
1 cup Crisco shortening or cooking oil
1 1/2 tsp. chili powder
1 cup cheddar cheese, shredded
1/4 cup green onions, chopped
Directions:
Inside a skillet, cook and brown the beef on medium flame and drain the fat off out from skillet. Add in onions, salt, water, paprika and chili powder then allow the mixture to simmer on medium flame for 10 mins. stirring it often.
Inside a frying pan on medium-high flame, heat some oil or Crisco shortening and when the oil starts getting smoky begin frying flour tortillas for 30 to 45 secs. on each side then allow them to drain on some paper towels.
Make sure that you pop out any bubble that appears in the tortilla so it remains flat frying in the oil. They should be golden brown in color.
Inside a pan or microwave, heat the beans. Oven should be preheated to around 400′ F. When tortillas and meat are finished cooking just set them aside and be ready to assemble the pizzas.
Spread about 1/3 of a cup of the beans onto the face of each flour tortilla and follow with about 1/4 to 1/3 cup of the meat mixture then place a tortilla on its top.
Coat the pizzas tortillas with 2 tbsps. of picante salsa atop of each and divide tomatoes in half and place one half on the tortilla.
Also divide the shredded cheese, minced onions then the olives and stacking them up in the same order. Bake in the oven about 8 to 12 mins. or just until the cheddar cheese melts on the top.
Pizza Sauce Recipe
Ingredients:
1 large onion
2 cloves garlic
1 tsp. tomato puree (tomato paste)
1 ounce (14 oz size) chopped tomatoes
Seasoning
Directions:
Mince the garlic and onion, then put in the microwave for 5 mins. (Skip this process if there is no microwave, this is not that important but this cooks your sauce faster).
Put your chopped garlic and onions in a saucepan, then add some tomato puree. Stir well. Add in your tomatoes. Make sure to season it well. Wait until the tomato sauce comes to a boil. Simmer it for 15-20 mins. until the reduction is of a sticky consistency. You can use freshly ground black pepper, Worcestershire sauce, salt and fresh herbs like basil. Or you can also try some italian seasoning that has been dried.
Barbecue Chicken Pizza Recipe
Ingredients:
1 (12-inch) pre-baked pizza crust
1/2 cup hickory-flavored barbecue sauce
2 boneless, skinless chicken breast halves, sliced thin
1 med. red onion, peeled and thinly sliced
1/2 tsp. salt, divided
3 tbsps. cooking oil
1/4 tsp. black pepper, freshly ground
1 cup mushrooms, thinly sliced
2 cups smoked Gouda (grated) or mozzarella cheese (shredded)
Directions:
Preheat oven around 450′ F. With a heavy duty foil, cover a baking sheet and set aside. Wash the chicken then dry it out and season with 1/4 tsp. of salt & some pepper as well.
In a skillet, heat some oil over medium-high heat and then saute chicken for 2 mins. or just until the outside is not anymore pink.
Take out chicken slices from the pan using a slotted spoon. Add in mushrooms and onions on the pan and add the remaining salt then saut� for 3 mins. or just until the onions are translucent.
Take the pan out of the heat and return the chicken back to the pan. Add in barbecue sauce to the pan too. Put the crust on the baking sheet and layer half of the cheese on the crust then top the chicken mixture.
Sprinkle the other half of the cheese then bake for about 10-12 mins. at around 450′ F or just until the cheese is melting and crust has turned crispy. Let cool for 3 mins. prior to cutting it. Serve while hot.
Breakfast Pizza Recipe III
Ingredients:
1/2 lb. sausage, cooked and drained
1 pkg. Crescent rolls
5 eggs
1/4 tsp. dry mustard
1/4 tsp. pepper
1/4 cup milk
1 cup hash browns
1 cup grated Cheddar cheese
Directions:
Oven should be preheated to 375 degrees. Oil a 8×8 or 9×9 inch pan. Roll out the crescent rolls in strips. Then press them together at the bottom and on the sides. Combine and whisk together mustard, pepper and eggs. Put the potatoes and sausage on top of the crescent rolls. Then, sprinkle grated cheddar. Pour in the egg mix all over and top with some grated parmesan. Bake in the oven for about 40 to 45 mins until there is no more liquid.
Philly Cheese Steak Crescent Pizza Recipe
Ingredients:
1 can (8-ounce) refrigerated crescent rolls
1/2 tsp. instant bouillon, beef-flavor
1 1/2 cup mozzarella cheese, shredded
8 ozs. cooked deli roast beef, thinly sliced
1 cup green bell pepper, coarsely chopped
1 tbsp. purchased Italian salad dressing
2 tbsps. olive or vegetable oil
1 cup onions, coarsely chopped
Directions:
Heat your oven about 375′ F. Roll out dough on an unoiled pan (13×9-inch). Press over the bottom and half an inch at the sides. Press together the perforations in order to seal.
Tightly wrap the roast beef inside a piece of foil and place the wrapped beef and dough into the oven. Next, bake for about 10 mins. at 375′ F or just until the crust has turned a light gold color. Remove from oven.
Layer the warm roast beef on the crust that has been cooked halfway. Spread some of the salad dressing on top. Sprinkle the cheese and then place in the oven once more and bake for another 8-10 mins. or just until crust’ edges have turned golden and mozzarella cheese has melted.
In another pan on medium heat, heat some oil and then add bouillon, bell pepper and onions. Cook them for about 3-5 mins. or until they are tender and stir all the while. Layer the vegetables that have been cooked on top of the melting cheese.
Happy Face Pizzas Recipe
Ingredients:
,4 italian bread shells (6-inch)
,1/2 cup pizza sauce
,6 sticks (1 ounce each) Mozzarella String Cheese
,Pepperoni or olives, sliced
Directions:
Heat the oven up to 450′ F. Separate the mozzarella cheese in strips. Take about 2 tbsps. of the sauce and spread it on each of the shells. Sprinkle about half a cup cheese on each of the shells. Get your pepperoni and olives and make a smiley face on each of the pizzas. Bake for 10-14 mins until the cheese is melting.
Pita Pesto Pizzas Recipe
Ingredients:
2 (6-inch size) whole wheat pitas
4 cups torn spinach
2 cloves garlic
1 cup red bell pepper, chopped
1 tbsp. juice of a lemon
1/2 cup parsley parsley, packed lightly
1/2 cup parmesan, grated
1 1/2 tbsp. dried whole basil
1/2 cup part-skim mozzarella cheese, shredded
Directions:
In a food processor, chop up parsley and garlic for about 15 secs. or until it is minced. Next, add in parmesan, lemon juice, basil and spinach then process for another 30 secs. or just until the mixture is smooth.
Divide the pita’s into four small circles and evenly spread about 2 tablespoons of the spinach mix on each individual pita.
Layer with the cheese and bell peppers. Bake in the oven for about 5 minutes at around 450′ F or just until the cheese has melted. Serve while hot.
Little English Muffin Pizzas Recipe
Ingredients:
4 English Muffins
1 pkg. Mozzarella Cheese, shredded
1 jar Pizza Quick Sauce
1 pkg. pepperoni, sliced
Directions:
Cut into half each of the muffin and toast them until they are lightly browned. Evenly spread out Pizza Quick Sauce on individual muffin halves. Layer the slices of pepperoni and sprinkle with a generous amount of mozzarella. Bake at 350′ F or just until cheese has melted and starts to bubble.
Mediterranean Pita Pizza Recipe
Ingredients:
1 lb. ground lamb (or you can substitute with turkey or chicken)
4 large fresh pita breads
2 tbsps. vegetable oil
1 med. onion, minced finely
4 ozs. crumled feta cheese
1/2 diced green bell pepper
1 tsp. coriander
2 tbsps. tomato paste
1/4 cup Parmesan, grated
4 sprigs fresh oregano or � tsp. dried oregano
2 Roma tomatoes, seeded and diced
1/4 cup kalamata olives, chopped roughly
Water (optional)
1 tsp. cumin
Olive oil (optional)
Salt and pepper to taste
Freshly torn basil (optional)
Directions:
Note: If the pita breads that you are using are quite sturdy, then you can place the pizzas right on the oven’s rack but if they are not, then put a baking sheet in your oven when starting to preheat.
Oven should be preheated around 500′ F. In a skillet, heat some oil on medium heat and saute onions and the peppers until they sweat and soften for around 5 mins. Add in meat and a little oil if needed so meat will not stick to the pan.
As the meat cooks and browns, separate them up so that they will brown evenly with your vegetables. When meat has been broken down in bits, add in oregano, coriander and cumin. Season with pepper and salt. Continue sauteeing for around a minute or more and wait for the seasonings to give out their aromas.
Add in tomato paste then some water if meat mix dries out. Lower your heat down to medium low flame and for 3 to 4 mins simmer the meaty mixture until cooked. Be ready to prep toppings.
Start assembling the pita pizzas by putting 1 tbsp. of the grated parmesan on each pita. Divide the meat mix to 4 equal portions to spread on top of the pitas after the parmesan. Follow with olives, tomatoes and feta.
Bake in oven for 10 mins or just until the cheese is melting slightly and bread is turning crisp and browned. Before serving, drizzle lightly with some olive oil and sprinkle basil.
Cheesy BLT Pizza Recipe
Ingredients:
1 (10 ounce size) thin pre-baked pizza shell
4 ozs. cream cheese, softened
3/4 tsp. Italian seasoning
1/4 tsp. freshly ground pepper
2 cups shredded leaf lettuce
1 cup finely shredded Co-Jack cheese
3/4 cup chopped fresh tomato
7 slices bacon, cooked until crisp, chopped
olives, sliced (optional)
Directions:
Oven should be preheated at 400′ F. Onto a baking sheet, place your pre-baked pizza shell. Put in the oven for 5 mins just to heat it up or just until it is quite crisp. Take out of the oven. Cool.
Combine together seasoning (italian), pepper and cream cheese and spread this mixture on the shell up to 1/2-inch of the edge. Put cheese, tomato, bacon and lettuce on top. Put some olives on the top if you want. Cut the pizza in wedges. Serve.
Boboli Type Pizza Crust Recipe
Ingredients:
1 cup water
3 cups all purpose flour
1 tsp. salt
2 tbsps. olive oil
1 tbsps. sugar
2 tsps. red star active dry yeast
1 tsp. minced garlic
2 tsps. parmesan cheese
1/2 tsp. Italian seasoning
parmesan cheese to sprinkle
Directions:
Combine together all the ingredients except the parmesan cheese for sprinkling inside your bread maker in the proposed order. It’s a great idea in adding the minced garlic together with the flour because it will not affect the yeast. Then set your bread maker to dough setting.
After all the ingredients have been incorporated together, put out lightly greased pizza pans and make 2 crusts on the pans out of the dough. Sprinkle the parmesan cheese, cover the dough and allow the dough to rise. Then bake at 450′ F for about 5 to 10 minutes until the crusts are lightly browned.
Cool them down. Wrap the cooked pizza crusts in aluminum foil. Then freeze them until needed. This is good for you to have on hand for an easy dinner and it�s also a nice way to get your kids together and have fun making some pizza.
Camper’s Pizza Recipe
Ingredients:
12 ozs. ground beef, 80% lean
1 med. Onion, chopped
1/2 tsp. salt
8 ozs. refrigerated crescent rolls
8 ozs. pizza sauce
4 ozs. mushroom stems and pieces, drained and chopped
2 1/4 ozs. ripe olives, pitted and sliced
1/3 cup green bell pepper, coarsely chopped
4 ozs. shredded Mozzarella cheese
1 tsp. dried oregano leaves, crushed
Directions:
In an 11-12 inch skillet, cook the onions and beef on medium heat over coals until beef is not anymore pink. Stir occasionally so that the beef breaks up and is not lumpy. After beef has been cooked, drain them on paper towels and sprinkle some salt.
Then discard the beef drippings from the skillet. Separate the crescent rolls and form triangle like dough shapes and place these crescent rolls on the skillet.
Press the edges together and this will now form the bottom crust of your pizza and make sure that there is about 1 inch of the crescent rolls up the side to form the rim. Evenly distribute about half of your pizza sauce all over the crust and put the cooked beef over it.
Put bell pepper, mushrooms and olives on the top. Spread the remainder of the sauce all over and then sprinkle the oregano and cheese. Cook on medium heat coals and just place the skillet at the center of the grid.
Cover the cooker and cook for about 20-30 mins until the crust is browned lightly.
Pizza Arizona Recipe
Ingredients:
1 (10-oz.) tube refrigerated pizza dough
1 1/2 cup Mexican-style four-cheese mix or pizza cheese, shredded
2 tsps. yellow cornmeal
1 1/2 cup purchased chipotle salsa
2 tbsps. olive oil
1/4 cup fresh cilantro, chopped
1 1/2 tsp. chili powder
Directions:
Oven should be preheated to around 400′ F. Put oven rack to the third bottom part and include in the preheating. Lightly dust some cornmeal onto a baking sheet and roll out the dough on the sheet and form a rectangle measuring 10×15-inches.
In a bowl, combine together chili powder, salsa and oil. In another bowl, mix together cilantro and shredded cheese. Evenly layer the salsa mix on the dough but leave at least half an inch at the border of the crust then sprinkle the cheese and cilantro mix on the top.
Bake for 15 mins. until the crust has turned a golden color and the cheese has melted and is bubbly. Slice in squares and then serve.
Seared Balsamic Mushroom Pizza Recipe
Ingredients:
2 small purchased baked pizza crusts (each 7″. in diameter)
1 cup mozzarella cheese, shredded
1/2 cup salmon, cooked and flaked
1/2 cup pizza sauce
1/4 cup red onion, chopped (optional)
Nonstick cooking spray
Directions:
Oven should be heated around 450′ F. On the purchased crusts of pizza, lightly spray with some of the nonstick cooking spray. Evenly spread out half of sauce on individual crusts.
Layer the flaked salmon, chopped onions and shredded cheese. Then bake in the oven for 8 to 10 mins. until the cheese bubbles and turns a light brown.
Bubble-Up Pizza Recipe
Ingredients:
,3 pkgs. (7.5-oz. size) buttermilk biscuits
,1 jar (14-oz size) spaghetti sauce
,3 cups mozzarella cheese, divided
,1 large clove garlic, finely chopped
Toppings:
,onion
,mushrooms
,ham
,olives
,bacon
,peppers
Directions:
Oven should be preheated to around 350′ F. Buttermilk biscuits should each be divided into 4 parts. Place biscuits in a bowl and stir about 1 cup spaghetti sauce, garlic and 2 cups mozzarella cheese. You can also add any topping that you like. Mix well and make sure that all the ingredients are incorporated.
Get a well oiled 9×13 inch pan and spread the biscuit mixture evenly on the pan. Add in the remaining sauce. Top with the cheese left and bake in the oven for about 30 to 35 mins.
Spinach And Goat Cheese French Bread Pizzas Recipe
Ingredients:
1 French roll; (7-inches-long)
1 sliced Hard-cooked egg
2 tbsps. chevre (goat cheese), Crumbled
2 cups Torn spinach
Vegetable cooking spray
1/8 tsp. Pepper
1/2 clove minced Garlic
1/4 cup Tomato paste
1/4 tsp. Dried Italian seasoning
Directions:
Coat a skillet with vegetable spray and put torn spinach and cover while cooking on low heat for about 7 mins. or just until the spinach is wilted while occasionally stirring it. Season with some pepper then set it aside.
Cut the French roll lengthwise into 2 equal parts and with the cut sides up place them on the baking sheet and broil it for 2 mins. or just until it turns a golden color.
Mix together garlic, tomato paste and Italian seasoning then evenly spread out the mixture on French bread.
Layer with sliced egg, spinach mix and crumbled cheese and continue to broil for another 2 mins. or just until the cheese becomes soft.
Baked Pizza Sandwich Recipe
Ingredients:
1 lb lean Ground Beef
15 oz. Tomato Sauce
OR
15 oz. Pizza Sauce
1 tsp. Oregano Leaves
2 cups Biscuit Baking Mix
1 large egg
2/3 cup Milk
8 oz. Cheese; sliced processed American or Mozzarella cheese
2 oz. Mushrooms; Sliced, Drained
1/4 cup grated Parmesan Cheese
Directions:
Heat oven up to 400′ F. On a skillet, brown and cook your meat. Then drain excess fat. Add in oregano and half the tomato sauce in your cooked meat. Let it boil and then lower your heat. Let your sauce simmer without a cover for about 10 mins. While your mixture simmers, combine well the egg, milk and biscuit mix together. Get 3/4 of your batter.
Set it aside. The remainder of your batter is to be spread on a well oiled pan for baking measuring 9×9x2 inches. Pour in the remainder of your sauce evenly over your batter and make sure to spread it out.
Then layer your meat mix, mushrooms, the four cheese slices and also the remaining cheese on the top of your sauce. Be sure to spread evenly on top your batter that was set aside.
Sprinkle grated parmesan on top of your batter. Then bake it without a cover for 20-25 mins. or just until it turns golden in color. Cool down for about 5 mins. Cut in squares. Serve.
Pizza Dough & Sauce Recipe
Ingredients:
For Pizza Dough:
3/4 tbsp. yeast
1 1/2 cup water
1 1/2 tsp. salt
3 tbsps. oil
4 cups flour
For Pizza Sauce:
6 ozs. of canned tomato paste
1/2 cup wine or water
1 tsp. oregano
1 tsp. salt
1 tbsp. sugar
1 tbsp. vegetable oil or olive oil
1 1/2 tbsp. parmesan cheese
Directions:
Dissolve slowly the yeast in warm water and add some sugar if you want. Stir in half of the flour, salt and oil. Add in gradually the remainder of the flour and mix well. Start kneading your dough until it is elastic and already smooth. This will take about 8 to 10 minutes.
Place your dough in a well oiled bowl. Let it rise for about .5 to 1 hour or just until it has doubled in size. Press down on your dough and then let it rise once more until the size has doubled again.
When ready to make the pizzas, press down on your dough and then divide into 2 equal portions. Fill and press out the dough on your pans and then top with your desired sauces and toppings. Then bake for 20 to 25 mins in your 400′F oven.
For the pizza sauce: Just combine all the ingredients and blend them well and even add in garlic powder if desired.
You can then top with any desired meat, vegetable, cheese or any topping.
Mexican Salmon Pizza Recipe
Ingredients:
2 small readymade baked pizza crusts (about 7 inch in diameter)
1/2 cup cooked and flaked salmon
1/2 cup coarsely crushed tostadas
1 cup Mexican seasoned cheese** or Monterey Jack cheese, shredded
1/2 cup bottled picante or salsa sauce
1/4 cup chopped red onion (optional)
Directions:
Oven should be heated around 450′ F. On the top of your pizza crusts, spray it lightly with some of the non stick cooking spray. Evenly spread out half of the salsa on both crusts. Layer the crusts with equal portions of onions, salmon, tostadas and the cheese. Put and bake in the oven for about 8 to 10 mins until the cheese is bubbling and browned lightly.
Heart Shaped Mozzarella and Fontina Pizza Recipe
Ingredients:
1 (10 ounce) can refrigerated pizza crust
1 boneless, skinless chicken breast half, cut into small cubes
artichoke hearts, coarsely chopped
4 ozs. shredded Fontina cheese
4 tsps. butter, divided
1 leek, cut in 1-inch strips
1/2 tsp. dried oregano
1/2 red pepper, sliced thinly
1/4 cup pesto
1/2 cup shredded mozzarella cheese
Directions:
Oven should be preheated to about 425′ F. Roll out the pizza crust and form it into the shape of a heart. You can use a template made of cardboard or paper towels to get the heart shape or just use your hands.
Place your shaped dough onto a well greased sheet for baking and cook according to the directions on the dough’s container for prebaking it. Set aside after it has been prebaked.
In a skillet, melt 2 teaspoons butter and saut� the leeks and onions until they are about tender. Take them off the skillet then melt the remaining 2 teaspoons of butter and cook the chicken on it until it is browned lightly and cooked through.
Evenly spread out the pesto all over the crust that has been prebaked.
Layer it with the cooked chicken, red peppers, artichoke hearts and the leeks. Sprinkle with the shredded cheeses then bake for about 7-10 mins at around 425′ F. Top pizza with the oregano before serving.
Cheesy Pizza Recipe
Ingredients:
1 refrigerated Pizza Crust
1 cup Monterey Jack, shredded
1 1/4 cup spaghetti sauce
1 1/3 oz. Fresh Parmesan cheese, shredded
1 cup provolone cheese, shredded
1 tbsp. dried basil
1 cup Cheddar cheese, shredded
Directions:
Oven should be heated to around 425′ F. Get a 13×9-inch pan or a 12-inch pizza pan and be sure to oil it well. Roll out pizza crust then place it inside the oiled pan. Press dough out using your hands to form a 1/2-inch rim.
Cook in the oven for about 7-9 mins. at around 425′ F or just until it turns a light gold color. Layer the shredded parmesan and dried basil on the partially baked pizza.
After basil layer in cheddar, Monterey jack and provolone cheeses. Drizzle the spaghetti sauce on the cheeses and continue baking for about 12-18 mins. at around 425′ F just until the crust turns deep golden in color.
Double Filled Mushroom Pizza Recipe
Ingredients:
For the 1st Filling:
1/2 cup sliced Stuffed Olives
4 ozs. Canned Mushrooms, Sliced
For the 2nd Filling:
5 small thinly sliced Scallions
For the Pizza:
1 Loaf French Bread Loaf � 14inch long
1 cup shredded Mozzarella Cheese
1 Jar Pizza Sauce
Directions:
Oven should be preheated to around 350′ F. Cut the bread in 10 vertical slices but don’t cut through french bread loaf. Evenly spread out sauce on each section.
Then alternate the filling between the slices. Layer shredded mozzarella over the fillings. Wrap bread loosely with aluminum foil then bake in the oven for 30 mins. or just until it is heated thoroughly. Take out foil then continue baking for 10-15 mins
Turkey Club Pizza Recipe
Ingredients:
1 prepared pizza crust or shell (like Boboli)
1 tsp. Dijon mustard
8 slices of turkey deli meat
1/4 cup mayonnaise
6 slices of turkey bacon
1/2 cup Swiss Cheese, shredded
1 tsp. lemon zest
1 cup Monterey Jack cheese, shredded
1 tsp. dried basil leaves
1 tomato
Directions:
Preheat oven around 425′ F. In a bowl, mix together mustard, zest of the lemon and mayonnaise and be sure to incorporate well together. Spread this mixture over the pizza shell.
In the microwave, cook the turkey bacon for about 4 to 6 mins. Layer shredded Monterey Jack, the slices of turkey bacon, tomatoes and slices of deli turkey meat and finish with a topping of shredded Swiss cheese then bake in the oven for about 7 to 9 mins. at around 425′ F or just until the cheese melts and crust turns golden.
Turkey Club Pizza Recipe
Ingredients:
1 pre-baked pizza crust(12 inch in size)
4 tbsps. mayonnaise
3 ozs. Cooked and diced bacon strips
1/2 head shredded iceberg lettuce
4 chopped medium tomatoes
3 ozs. Diced turkey breast
2 ozs. sliced red onion
5 ozs. shredded Wisconsin Cheddar
1 tbsp. Dijon mustard
2 ozs. shredded Wisconsin Smoked Gouda
1 tsp. cracked black pepper
Directions:
Prepare a 2-inch pizza crust and let it slightly cool down. Spread mustard and mayonnaise on the crust evenly.
Sprinkle half of shredded cheeses on the top of mustard and mayonnaise mixture and then top the onions, bacon & turkey.
Layer out other half of cheese at the top then bake in the oven for about 8 to 10 mins. at around 425′ F or just until the cheese is brown and bubbly.
Take out of the oven and then finish with fresh lettuce and chopped tomatoes and sprinkle some cracked pepper on top.
Hot dog Pizza Recipe
Ingredients:
2 English muffins split
2 hot dogs, each cut into 12 slices
1/4 cup shredded cheddar cheese
1/4 cup condensed tomato soup
Directions:
Turn oven on to 350′ F. In an ungreased baking pan, put your muffins with the cut side up. Spread each muffin with a tablespoon of the tomato soup.
Then layer 6 slices of the hotdog on each of the halves of muffin. Top with at least a tbsp. of the cheese and bake in the oven for about 8 to 10 mins until the cheese has melted.
Pizza With Fontina Artichoke Hearts and Red Onion Recipe
Ingredients:
1 lb. Frozen white bread dough; thawed according to instructions from its package
1 pkg. (9 ounce size) frozen artichokes, thawed out
2 tbsps. Olive oil, divided
1/2 thinly sliced medium Red onion
1 cup Fontina cheese, shredded
2 tbsps. Wheat bran or cornmeal
Salt & freshly ground black pepper to taste
1 clove finely chopped garlic
Directions:
Oven should be preheated around 450′ F. Artichoke hearts should be drained and then sliced. In a lightly greased baking sheet be sure to press out the dough in a 9×12-inch rectangle and be sure to crimp the edges to make a rim.
Brush the rolled out dough with 1/2 of the olive oil and then sprinkle some cornmeal or bran on the top. Press the cornmeal or bran lightly on the dough. Then layer with the chopped garlic.
Layer out the sliced onions on the dough and then arrange the artichoke hearts on the top. Lightly drizzle the top of pizza with 1/2 of the olive oil. Then season the top with pepper and salt.
Top it then with the shredded fontina cheese. Don’t allow dough to rise. It might be kept inside the fridge a few minutes prior to baking. Place in the oven for about 15 mins. or just until the crust has turned a golden brown.
Bertucci’s Nolio Pizza Recipe
Ingredients:
1 med. yellow onion
1 tsp. white pepper
1 cup heavy cream
1/2 lemon
1 1/2 cup shredded prosciutto
1 1/2 cup shredded mozzarella cheese
1 pkg. Pilsbury pizza dough (or homemade).
Olive oil
Directions:
Oven should be preheated to 400′ F.
In a saucepan, boil the heavy cream and wait for it to thicken. Then, add the juice of half a lemon and white pepper. Make sure that your onions are thinly sliced to have rings. Then saute onions in oil and wait for them to brown.
Put together your pizza in the following order:
First, roll out the dough into a non stick pizza pan. Put the cheese and follow with the prosciutto. Next, add your thickened cream 1 tbsp at a time and spread it all over your pizza evenly. Drain your onions rings and top them last. Onions will caramelize as your pizza is baking in the oven. Bake for about 8-10 mins. Remember to not overly bake your pizza because they might become dry.
Pizza Crust Recipe
Ingredients:
0.47 liter of warm water (110�F � 115�F)
59 mls. olive oil
2 pkgs. yeast
1 2/5 liter of all-purpose flour
9 9/10 mls. of salted yellow cornmeal
Directions:
Proof some yeast with the salt in your warm water (110′F-115′F). Combine together water, olive oil and yeast and put in a cup of flour one by one. Remove your dough and put on a lightly floured board or surface and then start kneading until the dough becomes smooth adding some flour to prevent the dough becoming too sticky.
This will take around 5-7 minutes. The result is a soft dough. Place your dough in a well greased bowl and make sure to turn it around so that the surface of the dough is well coated with the oil. After coating the dough with oil, cover it with some plastic wrap.
Allow to rise in a warm place or just until the size has doubled. Punch your dough down. Leave it to rest for 15 minutes. Divide your dough into half and press them into 2 12-inch pizza pans or you can also use 10 by 15 by 1 pans. Or use one of each. Sprinkle some yellow cornmeal on the pans. This is done to prevent the pizza crusts sticking to the pans.
Kid Sized Pizzas Recipe
Ingredients:
4 English muffins split into 2
3/4 cup pizza sauce
1/4 lb. Canadian bacon
6 large mushrooms, sliced
4 large black olives, sliced
1 small onion, sliced
1/2 med. green pepper, sliced
1/4 lb. shredded mozzarella cheese
1/3 cup grated parmesan cheese
Directions:
Spread about 2 tbsps. of pizza sauce on top of your muffin halves. Layer the muffin halves with about 1/8 of the mushrooms, green pepper, onion, bacon and olives. After, sprinkle equal portions of grated parmesan and shredded mozzarella.
Put in a baking sheet that is nonstick and bake in the oven for about 10-15 mins at 350′ F or just until the cheese is melting and it begins turning brown in color. Serve while fresh from the oven.
Beefy Potato Pizza Recipe
Ingredients:
4 potatoes, sliced
1 pkg. refrigerated pizza dough
1 lb. ground beef, browned and drained
1 cup barbecue sauce, divided
1 green pepper, sliced
1 cup shredded cheddar cheese
Directions:
Oven should be preheated to around 425′ F. In a shallow dish that is microwave safe, place the potatoes. Cover it with some plastic wrap and make sure that one of the corners is vented. Cook in the microwave for about 8 to 10 mins on high until the potatoes become soft. Set this aside.
Spray a 12 inches pizza pan with some nonstick cooking spray and then press the pizza dough onto the pan evenly pricking with a fork. Cook in the oven for about 10 mins. Set it aside.
Combine the 3/4 cup of the barbeque sauce with the beef and spread this mixture on the top of the pizza. Then follow the bell pepper and potatoes. Also drizzle the top of the pizza with the remainder of the barbeque sauce.
Put the cheese. Oven bake for about 10 to 15 mins or until the pizza has been heated and cooked through. Make sure the cheese has melted as well.
Crustless Hamburger Pizza Recipe
Ingredients:
In a bowl, combine together the ff ingredients.
1/4 cup tomato soup
1 1/2 lb. hamburger
1/4 cup fine dry bread crumbs
1/4 cup minced onions
1 egg
1 tsp. salt
1 medium clove garlic, minced
1/8 tsp. oregano, crushed
1 pkg. Mozzarella cheese
Directions:
Onto a cookie sheet, place 1 square piece of aluminum foil. Place hamburger mix onto foil. Press the cooked meat to form a 10-inch round shape that is half an inch in thickness. Make a rim that will stand up around an inch high all over the circle’s edges. This actually forms the meaty crust of the pizza.
Make sure that this rim is going to be firm and high to prevent juices from your meat mix and for the soup sauce when it spills out when it bubbles. Also turn up the foil’s edges to be sure that the drippings don’t spill out.
Evenly layer the remainder of your 10 3/4 oz canned soup on your meat. Sprinkle the crust generously with oregano, mushrooms and mozzarella. Bake for about 15 mins in 450′ F until it is already cooked.
Barbeque Chicken & Bacon Pizza Recipe
Ingredients:
2 Italian pizza crusts (6 to 7 inch)
1 pkg. (6 ounces) Oven Roasted Chicken Breast Meat
1/4 cup Barbecue Sauce
1/2 cup Bacon Pieces, Cooked and Chopped
3/4 cup Cheddar or Mozzarella Cheese, Shredded
1/4 cup each chopped green onion, tomato and bell pepper (optional)
Directions:
Evenly spread out barbecue sauce on the crusts. Layer with peppers, tomato, onions, bacon, cheese and cuts of the breasts of chicken then place the pizza on a cookie sheet.
Cook and bake in the oven for about 8-10 mins. at around 450′ F or just until the pizzas are heated thoroughly.
Sloppy Joe Pizza Recipe
Ingredients:
1 large (16 ounce size) Italian bread shell or prepared pizza crust
1 lb. lean ground beef
3/4 cup prepared barbecue sauce
3/4 cup frozen corn, defrosted
1/2 cup green onions, sliced
1 1/2 cup cheddar cheese, shredded
1/2 tsp. salt (optional)
Directions:
Preheat the oven around 425′ F. In a skillet, cook and brown beef for about 8-10 mins. on medium heat until beef is not anymore pink and stir every once in a while. Drain the drippings.
Add in green onions, salt (optional), barbeque sauce and corn and make sure to heat it all over. Put the prepared shell or crust in a baking sheet and top with the beef mix then sprinkle shredded cheese on top. Bake for 12-15 mins. or just until the cheese is melting. Slice in wedges before serving.
Goat Cheese and Walnut Pizza Recipe
Ingredients:
6 ozs. Fresh goat cheese
1 pizza crust
1/2 cup Walnuts
2 tbsps. Walnut or safflower oil
Directions:
Crumble up some goat cheese. Then sprinkle cheese on pizza crust. Toss together walnut (safflower) oil and walnuts inside a bowl and make sure that walnuts are evenly coated with oil. Spread out walnuts on pizza and then bake following the instructions.
Crazy Crust Pizza Recipe II
Ingredients:
,1 cup flour
,3 eggs
,2/3 cup milk
,1/2 lb. ground beef
,1/2 cup onions
,Pizza sauce
,Cheese
,Pepperoni
,Mushrooms
,Bell pepper
,Onions
Directions:
Combine together milk, flour and eggs. Beat this for about 2-3 mins. Cook the onions and ground meat until they are brown. Lightly grease a baking sheet and then pour your flour mix on the sheet. Add in the onions and meat that you cooked already. Bake in the oven for about 25 mins at 425′ F. Take out of the oven and then add cheese, sauce and the other ingredients left. Bake for 10 mins more.
BBQ Chicken Pizza Recipe II
Ingredients:
1 (10-oz.) Italian cheese-flavored pizza crust (such as Boboli)
2/3 cup plum tomato, diced
3/4 cup tomato chutney
1/3 cup green onions, chopped
2 cups roasted skinless, boneless chicken breasts, chopped
3/4 cup extra-sharp white cheddar cheese, shredded
Directions:
Oven should be preheated to around 450′ F. Put the crust on the baking sheet and bake for about 3 mins. at around 450′ F. Take out of the oven then spread the chutney on the crust but leave at least half an inch to make a border at the sides.
Next, layer the chicken and sprinkle green onions, cheese and tomatoes that have been diced. Bake in the oven for about 9 mins. or just until the cheese has melted. Slice pizza in wedges and serve.
White Onion Pizza Recipe
Ingredients:
1 recipe pizza dough
2 tbsps. extra virgin olive oil
1/2 cup other white cheese such as mozzarella, white cheddar etc, shredded or grated
3 med. onions
1/4 cup Romano cheese, grated
3 tbsps. chopped parsley, chopped
salt, pepper, garlic powder, dried: oregano, basil, thyme to taste
anchovies- optional
Directions:
There is no sauce on this pizza hence the term “white pizza”. Make sure that you use quality oil and cheeses for a great turnout of the pizza. Oven should be heated around 450′ F.
Peel of the 3 onions then boil for 5 mins. and then drain. After they have finished cooling slice the onions thinly and be sure to rinse them in water then drain once more. Roll the dough out and put it on a hot pizza stone or pizza pan.
Brush with some oil and then layer the onions all over. Sprinkle the shredded cheeses then season with herbs, salt and pepper then bake in the oven for 20-25 mins. and then sprinkle the parsley.
Let cool for 5 mins. prior to slicing them in 6-8 pcs. or as you would like and then serve. You can accompany this pizza with some green salad and wine for a great dinner.
Sloppy Joe Pizza Recipe
Ingredients:
1 large prepared pizza crust, (12 inch in size)
1 lb. ground beef
1 1/2 cup cheese, shredded
3/4 cup ketchup or sloppy joe sauce
1 tsp. seasoned salt
1/2 cup green onions, sliced
Directions:
Oven should be preheated around 425′ F. In a skillet, cook and brown beef for about 8-10 mins. on medium heat until beef no longer appears pink while constantly stirring. Drain the drippings.
Add in sloppy Joe sauce or ketchup, seasonings and green onions until heated thoroughly. Put the prepared crust in a baking sheet and then top with the beefy mixture then sprinkle shredded cheese.
Cook in the oven for 12-15 mins. or just until the cheese melts.
Bubble Pizza Recipe
Ingredients:
1 1/2 lb. beef, browned and drained
15 ozs. pizza sauce
1 can refrigerated buttermilk biscuits
12 ozs. shredded pizza blend cheese
Directions:
In a bowl, mix together the cooked beef and pizza sauce. Mix well. Buttermilk biscuits should be cut into quarters. Place biscuits on a well oiled 9×13 inch pan. Put the beef and pizza sauce mixture on the top.
Bake in the oven for about 20 mins in 400 degrees. Then, sprinkle the cheese and allow to cook until the cheese is melting. Let it cool for 5 to 10 minutes prior to serving. If you want more toppings on it you can just add them in with the beefy mixture prior to being baked.
Super Stuffed Pizza Recipe
Ingredients:
2 frozen thin-crust cheese pizzas (17-oz.), thawed
1/2 lb. Italian sausage, casings removed
1 cup Italian cheese blend, shredded
1 chopped small green bell pepper
1/2 lb. sliced fresh mushrooms
1 chopped small onion
1 tbsp. olive oil
Directions:
Oven should be preheated around 375′ F. Put a 2 1/2 feet long of foil sheet on a 12-14-inch pizza pan. In a skillet, brown and cook onions, peppers, sausage and mushrooms on medium high flame for about 10 mins. or just until sausage turns brown and vegetables become tender while continuing to stir them.
Drain the drippings.
Put one cheese pizza with cheese side facing up and place it on pan then evenly spread out sausage mix on pizza. Then top it with remaining cheese pizza with cheese facing down and press them together.
Seal the foil together on pizzas that have been stuffed and bake in the oven for about 20-25 mins. or just until it has been heated all throughout.
Take out foil covering and then brush top of the pizza with oil then sprinkle shredded cheese and bake it again this time without a covering for about 15-20 mins. or just until cheese turns golden.
Heart Shaped Pizza Recipe
Ingredients:
2 cups unbleached bread flour
1 cup water
1 cup unbleached all-purpose flour
1 tbsp. durum semolina (or corn meal)
2 tbsps. milk
2 tsps. sugar
1 tbsp. shortening
1 1/4 tsp. salt
1 tbsp. olive oil
1 1/4 tsp. yeast
Directions:
In food processor, mix together olive oil, shortening, sugar, milk and the salt. Pulse until salt and sugar is completely dissolved.
Add in semolina/cornmeal, all purpose flour, yeast and bread flour while processing it until a ball of dough is formed. Take it out of the machine then let it rest by covering with any cloth or towel for 45 mins.
If making dough using hands only use all purpose flour. In a bowl, combine oil, shortening, salt, sugar, milk and water and be sure that the salt and sugar is completely dissolved.
Add in semolina/cornmeal, all purpose flour and yeast and then start kneading to make a soft dough that is not very sticky for about 8 to 10 mins. Let dough rest by covering with any cloth or towel in the bowl for 45 mins.
When ready to use your dough, deflate it gently prior to use and let it rest for 15 mins. Dough can be stored for 2 days inside a plastic or ziploc bag that has been oiled well and place in your fridge.
Make a heart shape with the dough and then place your desired toppings and sauce then bake inside your oven for about 15 to 20 mins at 425 to 450′ F oven.
Beer Pizza Recipe
Ingredients:
1 tbsp. olive oil
1/2 lb. pepperoni sausage — diced
1 lb. bacon — diced
1 can sliced mushrooms (4 oz. size) drained
1 onion, chopped
1 green bell pepper, chopped
1 can tomato sauce (28 oz size)
1 cup beer
1 clove garlic, minced
1 tsp. dried oregano
1/2 tsp. dried thyme
1/2 tsp. salt
2 unbaked pizza crusts
8 oz. shredded mozzarella cheese
Directions:
Oven should be preheated to around 450′ F.
On medium heat in a skillet, heat some oil. Saut� bacon and pepperoni until they are browned. Then, add the onions, green paper and mushrooms. Cook them until they are tender for 5 mins.
In a saucepan on medium heat, combine tomato sauce, beer and your cooked ingredients in the skillet that we set aside. Season the saucy mixture with some salt, thyme, garlic and oregano. Let the beefy mixture simmer in your saucepan for 15 mins or until it has slightly become thick. Evenly spread this on your crusts. Then put the mozzarella cheese on top.
Bake in oven for around 20-25 mins until pizza crust has turned a golden color and cheese starts to melt.
Burrito Mexicalian Pizza Recipe
Ingredients:
1 box single cheese pizza mix
1/2 lb. ground beef, browned
8 ozs. Cheddar cheese, grated
1 chopped tomato
1 (16 oz.) can refried beans
2 tbsps. chili seasoning
1 (4 ounce) can green chilies, drained and chopped
1 chopped onion
1 green pepper, cut in strips
1/4 tsp. Tabasco
3/4 cup ripe olives, sliced
Directions:
Dough should be prepared as per package instructions. Into the dough mixture add about 2 ozs of the green chilies.
In a bowl, toss together chili seasoning, refried beans, 2 ozs of the green chilies and tabasco. Evenly spread out this mixture on the dough.
Layer the cheese that came with the box, the cheddar that was grated and the sauce then top it with the browned beef, strips of the green pepper, olives, onions and tomatoes. Bake in the oven at around 425′ F for about 20 mins.
Pizza With White Beans Prosciutto And Rosemary Recipe
Ingredients:
12 ozs. Whole-Wheat Pizza Dough or other prepared dough
2/3 cup prepared marinara sauce or Basic Tomato Sauce
Cornmeal for dusting
1 cup rinsed canned cannellini beans
2 ozs. lean prosciutto, thinly sliced and diced
1 tbsp. extra-virgin olive oil PLUS”PLUS” means this ing. in addition to the one on the next line, often with divided uses
1 tsp. extra-virgin olive oil
1 1/2 cup arugula leaves, lightly packed and torn by hand
1 clove minced garlic
1/2 cup red onion, diced
1/4 tsp. red pepper, crushed
1/2 cup Parmesan cheese, freshly grated and divided
1 tbsp. fresh rosemary, chopped
Freshly ground pepper to taste
Directions:
Oven should be preheated at 500′ F or on highest settings and then put a baking sheet that has been inverted or pizza stone to include in the preheating. Using a cooking spray, lightly grease a 12 1/2-inch pizza pan and then dust some cornmeal on pan.
In a bowl, combine together red pepper (crushed), garlic, rosemary and a tablespoon of olive oil and make sure that everything is coated with oil.
Lightly dust some flour on any flat surface and then roll out dough in a round shape that is around 13 inches in diameter. Place dough onto the pans that were prepared earlier.
Edges should be turned under for a rim to form and then brush rim with remaining teaspoon of oil.
Evenly spread out the sauce on pizza crust but leave at least half an inch uncovered to have a border. Layer about 1/4 cup of grated parmesan and spread bean mix on top.
Arrange the diced onions and prosciutto then cover with remaining grated parmesan. Sprinkle some pepper on pizza top.
Put pizza pan onto heated baking sheet or pizza stone and then bake for about 10-14 mins. just until bottom of pizza turns golden and crisp. Sprinkle the arugula on your pizza. Serve while hot.
Bacon Cheeseburger Pizza Recipe
Ingredients:
1/2 lb. ground beef
1 small onion, chopped
1 pre-baked Italian bread shell crust
8 oz. can pizza sauce
6 bacon strips, cooked and crumbled
20 dill pickle coin slices
2 cups shredded mozzarella cheese
2 cups shredded cheddar cheese
1 tsp. pizza or Italian seasonings
Directions:
In a pan, cook your onion and beef. Make sure that your meat is not anymore pink. Drain after cooking and set it aside. Put your pizza crust onto a 12 inch pizza pan that has not been greased. Then, spread the sauce evenly on top, follow with the beefy mixture, pickles, cheese and bacon. Sprinkle the seasonings on the top. Pizza should be baked at 450′ F for about 10 mins or just until the cheeses are melting. Slice and then serve.
Whole Wheat Pizza Crust Recipe
Ingredients:
1 1/4 cup warm water
1/4 tsp. salt (optional)
2 tbsps. honey or sugar
2 cups all-purpose flour — divided
1 cup whole wheat flour
2 tsps. active dry yeast
1 tbsp. cornmeal
Directions:
In a bread machine pan combine all carefully measured ingredients in specified order from manufacturer’s manual aside from the cornmeal. Setting should be to dough cycle. Start mixing. When it has already formed into a ball of dough just remove it from the pan and then allow it to rest for about 2-3 mins.
Gently stretch and pat the dough in a 14-15 inch round pizza shape. Spray your pan with some nonstick spray and sprinkle some cornmeal (as desired). Next, press your dough in the pan and follow with your desired toppings. Follow cooking directions for single recipes. A thick 14 inch crust will serve around 8.
Mexican Deep-Dish Pan Pizza Recipe
Ingredients:
2 boxes (8.5 ounce size) corn muffin mix
4 tbsp. butter, melted
1 cup frozen corn kernels
2 eggs
1 1/2 cup milk
Extra-virgin olive oil or, vegetable oil, for drizzling
For Toppings:
1 lb. ground beef
1 cup taco sauce
1 can (2 1/4 oz. size) jalapenos, drained and sliced
2 tbsps. extra-virgin or vegetable oil
1 finely chopped small onion
2 small vine ripe tomatoes, seeded and diced
2 tsps. ground cumin
2 tsps. cayenne sauce
2 1/2 cups Cheddar or jack cheese, shredded
1/2 chopped red bell pepper
2 chopped scallions
1 tbsp. chili powder
2 tbsps. sliced green salad olives, drained
Salt
2 tbsps. cilantro leaves, chopped (optional for garnish)
Directions:
Oven should be preheated to around 400′ F. Combine together muffin mix, butter, frozen kernels of corn and eggs. Mix well.
In a skillet that is safe for oven use, grease it with some oil then place the muffin mixture. Put the pan inside the oven’s center to bake for 12-15 mins. until it is light gold.
In a separate skillet on medium-high flame, brown & cook the ground beef then add the spices and onions then continue cooking for 5 mins. more.
Take out from your oven the cooked cornbread and then top it with vegetables, meat and cheese. Put the pan back in the oven to cook for 5 more minutes just until cheese melts. Sprinkle with chopped cilantro if you want.
Slice in 8 wedges and then serve it still inside the pan. Have taco sauce in your table for your guests if they want some of it sprinkled on the top of their pizza.
Three-Cheese Pizza with Mushrooms and Basil Recipe
Ingredients:
1 pc. (10-oz.) Italian cheese-flavored pizza crust (such as Boboli)
1/2 cup part-skim ricotta cheese
1 cup chunky vegetable pasta sauce
Cooking spray
2 tbsps. fresh basil, thinly-sliced
1 (8-oz.) pkg. pre-sliced mushrooms
1/4 cup fresh Parmesan cheese, shredded
1/2 cup part-skim mozzarella cheese, shredded
Directions:
Oven should be preheated around 450′ F. In a skillet with some cooking spray on medium-high flame, saut� the mushrooms for about 5 mins. and then remove out of the heat. Mix together parmesan and ricotta cheese.
In baking sheet, place the pizza crust and evenly spread out sauce on the crust but leave at least an inch for border. Spread evenly the ricotta and parmesan mixture and finish with a layer of mushrooms.
Finish with grated mozzarella and bake in the oven for 12 mins. or just until the crust has turned crispy then sprinkle the basil and slice in wedges prior to serving.
Vegetarian Pizza Recipe
Ingredients:
For Pizza Crust:
2 cups warm water (110-115 F)
5 1/2 cups all-purpose flour, as needed
2 pkgs. yeast
1/4 cup olive oil
yellow cornmeal for dusting
2 tsps. salt
For Pizza Sauce:
29 ozs. undrained peeled whole tomatoes
2 tsps. dried oregano leaves, crushed
2 chopped med. onion
1 tsp. salt
4 tbsps. tomato paste
2 tbsps. olive oil
2 tsps. dried basil leaves, crushed
2 cloves minced garlic
1 tsp. sugar
Directions:
To make the crust: In a bowl with the warm water, proof the yeast with some salt. Combine olive oil, yeast and water then add flour a cup at a time until dough forms.
Lightly flour a surface and place the dough on it and start kneading for about 5-7 mins. until dough becomes smooth (add flour when needed) and dough is already soft.
In a lightly greased bowl, put the dough on it and turn it around to evenly coat the surfaces of the dough. Cover bowl with a plastic wrap then allow to double in size in a warm location. After dough has doubled, just punch it down then let it rest for about 15 minutes.
Divide the dough into 2 equal portions and transfer them to 2 (12-inch circle) pizza pans (you can also use 10×15x1-inch pans or one of each). Sprinkle the pans with cornmeal to prevent sticking.
For the sauce: Chop the tomatoes finely using a knife. Set the juice aside. In a saucepan, heat some olive oil on medium flame and saut� the onions for 5 mins. or just until they are tender.
Next, add in the garlic and saut� for another 30 seconds. Add in tomato paste, chopped tomatoes including their juice, black pepper, half a teaspoon of salt, half a teaspoon of sugar and oregano. On high heat, bring the sauce to a boil and then reduce the heat to around medium-low.
Let the sauce simmer for 10 to 15 mins uncovered until the sauce thickens. Stir occasionally.
Breakfast Pizza Recipe
Ingredients:
1 lb. pork sausage
1 cup hash browns
1 cup shredded cheese
5 eggs with milk to scramble
1 (8 oz.) package of crescent rolls
Directions:
In a well greased 9×12 inch baking pan, spread the crescent rolls until they fit the pan’s bottom. Be sure to bring up the dough on the edges. Next, seal the seams. In a skillet, brown the sausage and then drain the drippings.
Put the cooked sausage on the crescent rolls. Then, cover it with the potatoes and scrambled eggs. Lastly, sprinkle shredded mozzarella cheese on top and bake for about 20 mins in a 375 degree oven
Boursin Chicken Pizza Recipe
Ingredients:
1 pizza crust
1 pound boneless skinless chicken breast
1/2 tsp. dried oregano leaves
1/4 cup dry white wine
1/2 cup fresh basil, chopped
1 tbsp. lemon juice
1 clove garlic — minced
1/2 tsp. dried basil leaves
3/4 cup light boursin cheese, crumbled
1/2 tsp. black pepper
Nonstick cooking spray
2 tbsp. olive oil — divided
2 tbsp. fresh chives, chopped
Directions:
First prepare your pizza crust. Then combine oregano, garlic, basil, white wine, 1 tbsp. of olive oil and juice of the lemon. Transfer your wine mixture to a large zip lock bag. Then add your chicken to the bag, knead it and seal to cover your chicken in the marinade.
Put it in your fridge then marinate for at least two hours but it’s more delicious when you marinate it overnight if you like it to be tastier. After, removing your chicken from the marinade, throw it away.
Heat your oven on medium heat then spray nonstick cooking spray on skillet. Put your chicken in. Stir and cook it for about 12-15 mins. or when it’s light brown in color and has no pinkish color in the center.
After it is cooked, put it in your chopping board. If chicken has already cooled, divide it into 1/2 inch pieces. Set your oven at 450′F. Put 1 tbsp. of olive oil in your dough, just enough for it to make your dough moist.
Then top it with boursin cheese, chicken, chives and basil. Bake it for about 18-20 mins. or when crust turns golden & the cheese starts to melt.
Pizza Hut Original Pan Pizza Recipe
Ingredients:
1 pkg. Dry yeast
4 cups Flour
1/4 cup Non-fat dry milk
1 1/3 cup Warm water (105� F)
9 ozs. Vegetable oil (3 ounces per pan)
1/2 tsp. Salt
1 tbsp. Sugar
2 tbsps. Vegetable oil (for dough)
Butter flavored Pam
For the Sauce:
1 (8 Oz.) Can Tomato Sauce
1/2 tsp. Dry Basil
1 tsp. Dry Oregano
1/2 tsp. Garlic salt
1/2 tsp. Marjoram
Directions:
In a big bowl, combine together dry non-fat milk, salt, sugar and water. Mix the ingredients well together then let it sit for about 2 mins. Add the 2 tablespoons oil then stir.
Add the flour then continue to stir just until a ball of dough is formed and all the flour has been absorbed.
Lightly flour a flat surface then place the dough on it and start kneading the dough for 10 mins. Dough should then be divided into 3 equal balled portions.
Grease 3 9-inch cake pans each with about 3 ounces of the oil and make sure that oil is spread out evenly.
With a rolling pin, just roll the dough in individual balls measuring around 9-inch circles and then put inside the cake pans.
Lightly spray edges of the dough with some Pam. Then cover the pans with a plate and put in a warm place to allow rising for 1-1.5 hrs.
For the sauce: Mix together all sauce ingredients then let set it aside for an hour.
Oven should be preheated to 475′ F. For each of the 9-inch pizzas, evenly spread about 1/3 cup of the sauce over the dough but leave at least an inch at the border.
Put about 1.5 ounces of mozzarella (shredded) on top of the sauce.
Top your pizza in the following order: Some ham or pepperoni, vegetable meats (browned beef or ground sausage) and then layer again with at least 3 ounces of mozzarella.
Cook the pizza until the cheese bubbles and the outer pizza crust has browned.
Thin Crust Pizza Dough Recipe
Ingredients:
3 cups bread flour
7/8 cup warm water
1 tbsp. vegetable shortening (Crisco)
1 tsp. active dry yeast
1 tsp. salt
1/2 tsp. sugar
Directions:
In an electric mixer that is heavy-duty and fitted with the dough hook, combine shortening, water, sugar and yeast. Blend well until the yeast dissolves fully. Add in salt and flour to the mixture. On low speed continue mixing until all of the flour and water is incorporating well and just continue to knead for around 10 mins.
At this point the ball of dough is loose. It�s also a bit scrappy initially but eventually it will become a ball. Make sure to check that there are no crumbs or flour inside our electric mixer.
Your pizza dough is quite dense and dry at this time. Just put the ball of dough inside a big bowl. Then cover it with some plastic or serran wrap and let it rise inside your fridge 24 hrs prior to using it. At this point, I would like to emphasize that your pizza dough needs to rise for a whole 24 hrs so it can develop a flavor of its own and a wonderful texture.
About an hour prior to your pizza being baked, make sure to heat your oven to about 500′ F. Lightly dust some flour on a flat surface. Put your dough onto it and then dust some flour over your dough as well. With a rolling pin, roll out the pizza dough thinly to make a circle that is around 24 inches in diameter.
It�s also recommended that you use a cutter pizza pan. Sprinkle with some flour the surface of the pan and then dock it. Trim the dough excess using your rolling pin. If you want to cook your pizza on your pizza stone (no pan is used), then just place your dough onto a pizza peel that has been lightly dusted with some flour, dock it and then fold on the edges over an inch of the way all around to make a rim or raised lip.
You have to precook your pizza crust. Precook for about 4 mins. prior to putting any of the toppings or sauce. After the 4 mins is up remove your crust out from your oven. When there are large pockets of air, just pop them.
Next add in your desired sauce, toppings and some shredded mozarella. After putting your toppings on your pizza continue cooking. Halfway during the process of baking, rotate your pan so your pizza is cooked evenly and just wait until the pizza pie crust appears to be already crispy and quite brown.
This might take around 10-15 mins. After your pizza has been cooked just transfer it to a cooling wire rack and let it cool down for about 5 mins so the steam is allowed to escape and this process will make the pizza crust stay crispy. After the pizza has cooled down, just slice in several pieces with a cutter designed for pizzas. Enjoy with your friends or family.
Double Filled Mushroom Pizza Recipe
Ingredients:
For the 1st Filling:
1/2 cup sliced Stuffed Olives
4 ozs. Canned Mushrooms, Sliced
For the 2nd Filling:
5 small thinly sliced Scallions
For the Pizza:
1 Loaf French Bread Loaf � 14inch long
1 cup shredded Mozzarella Cheese
1 Jar Pizza Sauce
Directions:
Oven should be preheated to around 350′ F. Cut the bread in 10 vertical slices but don’t cut through french bread loaf. Evenly spread out sauce on each section.
Then alternate the filling between the slices. Layer shredded mozzarella over the fillings. Wrap bread loosely with aluminum foil then bake in the oven for 30 mins. or just until it is heated thoroughly. Take out foil then continue baking for 10-15 mins
Peperonata and Sausage Pizza Recipe
Ingredients:
12 ozs. Whole-Wheat Pizza Dough or other prepared dough
Cornmeal for dusting
1 link Italian turkey sausage, remove casing
For the Peperonata:
1 cup red bell pepper, thinly sliced
3 tsps. extra-virgin olive oil, divided
1/8 tsp. red pepper, crushed
1 cup part-skim mozzarella cheese, grated
1 cup onions, slivered
2 cloves minced garlic
3/4 cup tomato, diced
1/8 tsp. salt
2 tsps. red-wine vinegar
1/4 cup Parmesan cheese, freshly grated
Freshly ground pepper to taste
Directions:
Oven should be preheated at 500′ F and place an inverted baking sheet or pizza stone on oven’s lowest rack. Using a cooking spray, lightly grease a pan (12 1/2-inch in size) and then sprinkle it with some cornmeal as well.
In a skillet, brown the sausage on medium flame and turn it occasionally until it has cooked thoroughly for about 10-12 mins. Drain it and slice in 1/4-inch slices. Afterwards, prepare the peperonata.
In a big skillet, heat at least 2 tsps. of oil on medium flame. Saute bell pepper and onions for 4-6 mins. until soft. Next, add in red pepper (crushed) and garlic while stirring occasionally and continue to cook for a minute more.
Add in tomatoes and then cook 3 mins more. Take out of heat and add pepper, vinegar and salt. Place in a plate to cool.
Dust lightly with flour a flat surface and roll out dough in a 13″ circle. Place dough on pan that was prepared earlier. Edges should be turned under to have a rim and brush rim lightly with 1 tsp. oil.
Layer grated mozzarella on crust except for about 1/2-inch at the border. Arrange the sausage and peperonata then sprinkle a layer of parmesan. Put the pizza pan on your baking sheet or pizza stone that was heated. Bake pizza for about 10-14 mins. or just until bottom has turned golden and crisp. Serve while hot.
Cornmeal Pizza Crust Recipe
Ingredients:
1 cup warm water
1/4 tsp. salt (optional)
2 & 1/2 cups all-purpose flour
1 cup cornmeal — plus
1 tbsps. cornmeal — divided
2 tbsps. sugar (can also be substituted with honey)
2 tsps. active dry yeast
Directions:
In a bread machine pan with the exact measurements and in the order that the manufacturer specified in the manual, mix together all the ingredients aside from the 1 tbsp. of cornmeal. Settings should be to basic dough cycle and then press start. After all the ingredients have incorporated and mixed well, get the dough out of the bread machine and let it rest for about 2-3 mins.
Pat the dough after letting it rest and start to gently pull & stretch it out to around 14-15 inch circle shape. Spray some non stick cooking spray to a pizza pan which has a diameter of around 14 inches, and then sprinkle the remaining tbsp. of cornmeal. Afterwards press your dough in the pan.
Then add your favorite toppings and follow the baking instructions for the individual recipes. A 14 inch crust can make 8 portions/servings.
Alsatian Bacon and Fresh Cheese Tart Recipe
Ingredients:
1 pkg. active dry yeast
1/2 cup warm water
4 cups bread flour, plus flour for dusting
1 1/2 cups cold water
1 tbsp. kosher salt
oil, for bowl
1/4 lb. slab bacon, cubed
1 tbsp. olive oil
1 1/2 cups thinly sliced yellow onions
3 tbsps. yellow cornmeal, for dusting pan
1 large egg
1 tbsp. all-purpose flour
1/4 cup grated Gruyere cheese
2 tbsps. water
Fromage Blanc
3/4 cup whole milk ricotta cheese
3 tbsps. plain yogurt
Pinch of salt
Directions:
Flaming tart otherwise known as “the flammekueche” is known as the Alsatian version of a pizza. This particular region has many rustic and homey restaurants which specializes in this dish. These floppy hot tarts after being cooked are removed from a wood-burning oven on a wooden peel and are directly served at the guest’s table, eaten while still steaming hot.
In a bowl dissolve the yeast in water (warm). Allow the mixture to stand for about 5 mins. Use a fork when mixing them together. Add half a cup bread flour. Mix thoroughly. Cover this mixture and allow it to stand for another 45 mins. Add in salt and cold water.
Also start adding a cup of your bread flour one at a time and stir thoroughly after the addition of each cup. When your dough is now too stiff for stirring, you can now transfer it to your board or any flat surface that has been lightly dusted with flour and then start kneading your dough until it is shiny and smooth.
This usually takes around 7-10 mins. Form it into a ball and place the dough inside a greased bowl. Make sure to turn the dough inside the bowl to evenly coat your dough�s entire surface. Cover bowl with cloth and allow to rise for 1 3/4 hrs or when its size doubles.
On medium heat on a skillet, cook bacon in oil and wait for the bacon to turn brown and bacon’s fat to melt. Get the crispy browned bacon out of your pan and set it aside. Add in onions to the skillet and saut� for 5 mins or until the onions are soft. Cool the saut�ed onions in room temp. Oven should be preheated to around 425′ F. Lightly dust with some cornmeal your baking sheet or a pizza stone. Set it aside.
Using a wire whisk, make sure to combine well the fromage blanc, 1 tablespoon of flour and egg. Set aside. Get your dough. Punch it down and then roll out into a big round shape or a rectangle depending on your desired shape. Put the shaped dough on your baking sheet and then spread some of your fromage blanc mix up until there is only 3/4 left at the edge.
Put some of your saut�ed onions as well as some browned bacon. Sprinkle some of your grated Gruyere cheese as well. The edges of your dough should be brushed with water. Cook & bake your pizza until it has a golden color for about 15-20 mins.
Mexican Stuffed Pizza Recipe
Ingredients:
2 pkgs. (8 ounce) refrigerated crescent roll dough
1 can (15 ounce) chili with beans
1/2 cup cheddar cheese, shredded
1 can (4 ounce) diced green chilies, diced
2 cups toppings (shredded lettuce, chopped tomato, sliced
ripe olives, chopped onions, guacamole, sour cream
and shredded cheddar cheese)
Directions:
Oven should be preheated to around 350′ F. In a medium sized bowl, mix together green chiles and chili with beans.
Overlap the triangles of dough around the edges of a 10-12-inch round shaped pizza pie pan and position the top half portion of triangle so it hangs over pan’s edge.
Put chili mix inside the triangle’s center and bring the top half of individual triangles over the chili then tuck it under the pointed ends. Put a sprinkling of cheese on top.
Bake in the oven for about 30-35 mins. at around 350′ F or just until they are golden in color. Finish with 2 cups of toppings and then serve immediately.
Corn And Tomato Pizza Recipe
Ingredients:
1 pizza crust
2 tbsps. dijon mustard
1 1/2 cup frozen corn — thawed
3 cloves minced garlic
2 tbsps. parmesan cheese, grated
1 tsp. dried oregano leaves
1 1/2 cup plum tomatoes — seeded and chopped
1/2 tsp. coarse ground black pepper
1/4 cup chopped fresh basil, chopped
1 cup mozzarella cheese, shredded
Directions:
Pizza crust should be ready. Oven should be preheated to around 450′ F. Mix together basil, tomatoes, corn, pepper, garlic and oregano in a bowl.
Evenly spread out mustard on the crust if you want. Then sprinkle the crust with shredded mozzarella then top it with the corn mix and grated parmesan.
Bake in the oven for 18-20 mins. or just until the crust has turned golden and the cheese melts. Slice in wedges.
Cabbage Pizza Recipe
Ingredients:
1 prepared whole wheat pizza crust
1 cup tomato sauce
4 cups cabbage, chopped
1 minced onion
2 tbsps. oil
3 cloves minced garlic
1 tbsp. fennel seed
1/2 cup freshly grated Parmesan cheese
Directions:
Inside a skillet, heat some oil and saute garlic and onions for about 5 mins. or just until they are soft. Put in fennel seeds and chopped cabbage into the sauteed mixture and stir it well then cover and continue to cook on medium-low flame until cabbage wilts.
Oven should be preheated to around 425′ F. In an oiled baking or cookie sheet, place the whole wheat crust then top it with tomato sauce and cabbage mix. Layer with grated parmesan and bake in the oven for about 15-20 mins. or just until cheese is browned lightly.
Club Pizza Recipe
Ingredients:
1 prebaked thin Italian pizza crust
10 ozs. prepared Alfredo sauce
10 ozs. chopped frozen spinach — thawed and drained
1 cup cubed cooked chicken
1 cup chopped tomato
6 slices bacon — cooked and crumbled
Directions:
Heat your oven up to around 450′ F. On an unoiled cookie or baking sheet, put in your italian thin crust pizza. Evenly spread some alfredo sauce on the crust.
Put bacon, tomato, chicken and spinach on top and bake for about 8-10 mins or just until the pizza is cooked well.
Mushroom Turkey And Swiss Cheese Pizza Recipe
Ingredients:
1 small Pizza shell (6 inch round)
4 White mushrooms
3 slices Swiss cheese, sliced thinly
3 slices Turkey or ham, sliced thinly
2 tsps. Olive oil
1 med. Tomato, sliced thinly
2 tsps. parsley or basil, chopped
Coarsely ground black pepper to taste
Directions:
If you want a Southwestern twist to the pizza, just replace with smoked chicken breast slices & with Monterey Jack cheese. Top it with a sprinkling of cilantro. For an Italian twist, add mozzarella and prosciutto.
Oven should be preheated around 450′ F. Mushrooms should be wiped clean then the stems trimmed, then sliced. In a skillet, heat some oil and saute the slices of mushroom for about 2 mins. on high flame stirring occasionally. Remove from heat and set aside.
Arrange the slices of turkey on the top of the shell. Layer tomato and the slices of mushroom and lightly sprinkle some pepper and add in most of the parsley (leave a little amount of parsley for garnish). Finish with a layer of the cheese.
Bake in oven until the cheese bubbles and has turned golden in color for 8 to 10 mins.Take out of the oven and place remainder of the parsley on top. Serve while hot.
Polenta Pizza Crust Recipe
Ingredients:
1 tbsp. active dry yeast
1 tbsp. barley malt extract
1 cup warm water
3/4 cup semolina
1 cup unbleached all purpose flour
3/4 cup polenta/corn meal
1 tsp. salt
3 tbsps. extra virgin olive oil
Directions:
In an electric mixer or bowl, dissolve together the barley malt and yeast in the water (warm). Next, add in flour, semolina, olive oil, polenta and salt. Mix together well. Start kneading your dough just until it becomes smooth and shiny all the while adding in some flour when needed.
In a well greased bowl, place your dough and cover it with some plastic or serran wrap. Allow to rise for around 2 hrs or until it has doubled in size.
When your dough is finished rising, put it out on a lightly floured board. Roll it out into a big round shape and then transfer it to your pizza pan or baking sheet. Preheat your oven to 425′ F.
Put any desired topping on your pizza crust and cook for about 20 to 25 mins. Roasted vegetables are also a great topping for this pizza.
Smoky Salmon Pizza Recipe
Ingredients:
,1 (12-inch) prepared pizza crust or Italian bread shell
,1 pkg. (3 ounces) softened cream cheese
,1 can (7-1/2 ounces) salmon, drained and flaked
,1/2 tsp. dried red pepper flakes, crushed
,1/2 cup thinly sliced red onion or green onion, chopped
,1 1/2 cup smoked cheese (Swiss, Cheddar or mozzarella), shredded
,Cooking spray
Directions:
Oven should be preheated around 400′ F. Put the bread shell (pizza crust) in a cookie sheet and coat it with cooking spray.
Evenly spread out cream cheese on crust and then layer the crushed pepper flakes, chopped red or green onion, flaked salmon and shredded cheese. Cook in the oven for 10-12 mins. or bake until the cheese melts.
BLT Pizza Recipe
Ingredients:
,1 Italian bread shell (12 inches in size)
,1/3 cup Mayonnaise
,4 plum tomatoes sliced
,1/2 cup Shredded Mozzarella Cheese
,8 slices Bacon, cut into quarters, cooked
,1 cup torn romaine lettuce
Directions:
Spread bread shell with mayo; layer with tomatoes, cheese and bacon.
Bake at 450 degrees F for 15 to 17 minutes or until cheese melts. Top with lettuce and cut into wedges.
New York Style Pizza Crust Recipe
Ingredients:
2/3 cup warm water
1/2 tsp. salt
2 1/4 cups all-purpose flour
1 tsp. sugar
2 tsps. active dry yeast
1 tbsp. cornmeal (optional)
Directions:
In a bread machine pan, combine together all your carefully measured ingredients aside from the cornmeal and set the setting to dough cycle. Turn it on. After all the ingredients have been mixed together well, remove the dough out of the bread machine and let it rest for about 2-3 mins.
Pat your dough and very gently try and stretch it until the dough’s edges have been stretched to its maximum. Leave it to rest for about 2-3 more minutes. Continue to pat your dough and stretch it until it is around 12-14 inches in its diameter. Get a 12-14 inches pizza pan and spray with some cooking spray. Also you can sprinkle some cornmeal. Then press your dough in the pan.
Oven should be preheated to 450′ F. Put on top of the crusts your desired toppings and follow the directions in baking individual pizza recipes. Be sure to bake the pizza on the oven’s bottom rack.
Caramelized Onion Pizza With Fontina and Pancetta Recipe
Ingredients:
For Pizza Dough:
1 cup warm water (105� F)
1 1/4 oz. packet yeast
3 cups all-purpose flour
1 tsp. salt
1 tsp. sugar
2 tbsps. olive oil
For Caramelized Onions:
2 onions
2 tsps. olive oil
1 1/2 tsp. salt
1 1/2 cup coarsely grated fontina
6 slices pancetta, cooked until crisp
1 clove garlic, cut in half
a drizzle of olive oil
salt and pepper to taste
Directions:
To make dough:
In a bowl, dissolve yeast, water and the sugar. Let this mixture stand just until it bubbles. This takes around 5 mins. If it does not bubble then start over again with a new pack of the yeast.
After the yeast mixture has bubbled, add 1 tbsp. of oil, salt and a cup of the flour. Using a wooden spoon mix until it has been incorporated well. One by one add in half a cup of the remainder of the flour and mix well after adding the flour.
Lightly dust with flour a flat surface and start to knead your dough until it becomes elastic and smooth. This takes around 10 mins. Lightly grease with some olive oil a bowl and place the pizza dough on it. Cover dough with a dish towel that is quite warm and plastic wrap too. In a warm location, allow the pizza dough to rise until it has doubled its size. The rising process will be around 1-1.5 hrs.
Punch the dough down and then dust with flour again the flat surface and put your dough onto it. Cut your dough into 2 balls. Then just cover them with some plastic wrap and leave some room to allow the dough expand. Allow the dough to rise until it doubles its size once more.
To make caramelized onions:
In a nonstick pan, heat some oil on medium heat and put the onions. Season with some salt. Continue to saut� for 5 mins. Lower your heat to medium low and continue stirring for the onions to have brown color evenly. Make sure to cook the onions until soft and it turns golden brown. This takes 20 more mins. Slightly cool the onions. Set aside.
Oven should be preheated to 475′ F. Roll your dough out onto a flat surface that has been floured and make two 8-inch pizza circles. Use 2 baking sheets or pizza stones and then dust them with some cornmeal. Brush oil generously on the dough. Also, rub the garlic cloves on the dough. Then, top your pizzas with pancetta, fontina and the onions that were caramelized. Season some pepper and some salt.
Bake in your oven for around 10 to 12 mins until toppings bubble and the crust has turned crispy.
Smoked Salmon & Fennel Potato Pizza Recipe
Ingredients:
3 med. potatoes, peeled
2 cups fresh fennel bulb, finely chopped
1/2 lb. sliced smoked salmon
3 tbsps. stirred sour cream
2 tbsps. olive oil
1/2 cup white wine
1/2 cup chives or green onion, minced
2 tbsps. chives or green onion, minced
1 med. onion
1 tbsp. cornstarch
2 tbsps. olive oil
Salt and freshly ground pepper, to taste
Directions:
In a frying pan, heat some oil and saut� fennel and onions for about 5 mins. Lightly season some pepper and salt then add the white wine and let this mixture simmer about 10-15 mins. or just until the vegetables become soft and the liquid evaporates.
Just allow fennel to cook. Grate the potatoes on a tea towel and afterwards squeeze them dry and place in another bowl. Then add salt, pepper, cornstarch and chives and mix them well.
On a large frying pan on medium flame, heat some oil and add in potato mix. With the use of a spatula, push and press out the potatoes on the bottom to cover the pan evenly. Continue to press down then cook for 5 to 6 mins. more until it becomes golden and crusty.
Place the cooked potato mix on a prepared platter and spread it with fennel mixture. Layer the chives and salmon then drizzle sour cream and then sprinkle generously with pepper that has been freshly ground. Serve.
Arugula and Prosciutto Tortilla Pizzas Recipe
Ingredients:
2/3 cup diced prosciutto
1 med. red onion finely chopped
1/4 cup olive oil
2 bunches arugula, coarse stems discarded, washed well, spun dry, and chopped
4 (8 1/2-inch) flour tortillas
2/3 cup freshly grated parmesan cheese
Directions:
Oven should be preheated to around 400′ F.
In a heavy skillet, put in the oil and cook onions and prosciutto on medium heat. Cook onions until they are soft. Get the pan out of the heat. Then add in the salt, pepper and arugula.
On two separate baking sheets, place the flour tortillas and put in our arugula & onion mixture. Then add the parmesan cheese too.
Cook the tortillas on the lower and upper racks of your oven. Halfway in the baking process, switch the positions of the sheets to cook evenly your tortilla pizzas. Make sure that the edges turn golden. The cooking usually takes around 10 mins.
Low Carb Pizza Recipe
Ingredients:
1/2 lb. ground beef
1/2 lb. sausage
1/2 lb. bacon
2 (8 ounce) pkgs. of cheese (mozzarella, pizza cheese, etc)
1 pkg. pepperoni
1 cup of pizza sauce
Directions:
In a skillet cook together the beef and sausage until they are browned. Drain them well. Add in a package of the cheese to the mixture. Evenly spread this mixture out on your cookie sheet (this serves as crust).
Spread out sauce on your meaty and cheese crust and then top it with half of the second cheese package. In a pan, cook bacon then drain it and crumble to bits. Layer in pepperoni and crumbled bacon then add the remainder of the cheese. Bake at 350′ F until it is brown or for about 30 mins.
Authentic Homemade Pizza Sauce Recipe
Ingredients:
1 medium onion, finely chopped
2 tbsps. olive oil
500 gms. can whole/chopped Italian plum tomatoes
2 tsps concentrated tomato puree
1 tbsp. white wine vinegar
3 tsps. Sugar
Directions:
In a saucepan, saute onions in oil just until they are transparent. Next, add in the tomatoes and wait for the mixture to come to a boil. When the saucy mixture is already starting to simmer add your concentrated tomato puree, sugar and vinegar. Let it simmer in your pan for an hour.
If there are tomato chunks or bits, break them up using your wooden spoon. If there are still some pieces and bits of tomatoes that have not been broken up, pass the tomato sauce through a strainer or sieve prior to storing and bottling them. The tomato sauce can be stored until 2 weeks inside your refrigerator.
When ready to use just spread it very thin on the pizza or you can also use it on top some pasta and some grated, hard and strong cheese. You can also use it as base sauce for the more complex meat sauces in any pasta dish.
Easy Pizza Dough Recipe
Ingredients:
3 1/2 cups unbleached, all-purpose flour
2 pkgs. dry active yeast
1 tsp. salt
1/2 tsp. sugar
1 1/2 cup lukewarm water from the tap
1/2 tsp. olive oil
Flour, for the work surface
Cornmeal, for dusting
Directions:
Combine yeast, flour, sugar and salt in a mixing bowl that has been fitted with a dough hook. Press start to begin the mixing process then gradually pour in the water. Knead the doughy mixture on low speed and wait until it has become smooth and firm. Continue this for 10 mins. Then turn the mixer off. Add the olive oil inside the mixing bowl. Once again on low speed start the mixing for about 15 more seconds just to make sure that all the sides of your bowl have been coated.
Also make sure that your pizza dough has been coated well. With a plastic or serran wrap, cover the bowl. Find a warm place and let your dough begin to rise for 2 hrs or just until it has doubled its size. Oven should be preheated to 500′ F an hour before baking the pizza. When using a pizza stone then place the stone on the oven’s lowest rack. Punch your dough down into the bowl and then cut into 2 equal portions.
Place 1 portion of your pizza dough onto a lightly floured surface. Using your hands, form the pizza dough in a not so tight ball. Then stretch it to a round shape. Roll your dough out using a rolling pin in a round shape until it is quite thin. Do not be worried if you don’t get that perfect round pizza shape and when you get holes in your dough just lightly press the edges together for the hole to close.
To avoid the dough in being too sticky to handle and also from being sticky on your counter just turn it over and put some more flour on the dough’s other side and also lightly dust some flour as well on the board or top of your counter. You can use either a pizza peel or a cookie sheet for baking. Sprinkle your cookie sheet or pizza peel with a generous amount of cornmeal.
Then transfer your rolled out dough on the cookie sheet or pizza peel. Add your toppings. Put your dough on the pizza stone or you can place the cookie sheet with your pizza onto the bottom of your oven rack. Set your timer to 10 or 12 mins. and bake the pizza itself until it turns golden. On the other hand, roll the remaining pizza dough then put your favorite toppings on top or you can freeze them in freezer bags for longer shelf life. Use when ready.
Mexican Salmon Pizza Recipe
Ingredients:
2 small purchased baked pizza crusts (about 7 inches in diameter)
1/2 cup salmon, cooked and flaked
1/2 cup tostadas, coarsely crushed
1/4 cup red onion, chopped (optional)
Nonstick cooking spray
1/2 cup bottled salsa or picante sauce
1 cup Mexican seasoned cheese or Monterey Jack cheese, shredded
Mexican seasoned cheese is a combination of Monterey Jack cheese, Colby and Cheddar cheese with Mexican seasonings.
Directions:
Oven should be heated to around 450′ F. Spray nonstick cooking spray to the top of each crust of pizza. Layer onions, salmon, tostadas and shredded cheese on the top of each pizza then bake in the oven for 8 to 10 mins. or just until the cheese bubbles and it is browned lightly.
BBQ Chicken Pizza Recipe
Ingredients:
1 (12- inch) pre-baked pizza crust
1 cup hickory flavored barbecue sauce
3 boneless chicken breast halves, cooked and cubed
1/3 cup brown sugar
1 cup red onion, thinly sliced
1 tbsp. honey
1/2 bunch chopped fresh cilantro
1 tsp. molasses
1 cup shredded smoked Gouda cheese
Directions:
Oven should be preheated to around 425′ F. On a saucepan on medium high flame, mix cilantro, chicken, honey, barbecue sauce, molasses and sugar. Bring this mixture to boiling state.
Evenly spread out chicken mix on the pizza then top the onions and shredded cheese. Bake in the oven for about 15-20 mins. or just until the cheese melts
Artichoke Pepper Pizza Recipe
Ingredients:
,1 (1-lb. size) cooked pizza crust (like Boboli)
,1/4 cup light mayonnaise
,1 cup artichoke hearts
,1 tsp. olive oil
,1/2 cup feta cheese, crumbled
,1 med. red bell pepper
,2 cloves crushed garlic
,1/8 tsp. black pepper
,1 cup mozzarella cheese, shredded
,1/8 tsp. red pepper
,1/2 tsp. thyme
Directions:
Slice the bell peppers in strips. Into a small skillet, heat olive oil and saut� half of garlic for about a minute. Inside a blender or food processor, combine artichokes, black pepper, red pepper, mayonnaise and garlic until they are chopped finely.
Onto a baking or cookie sheet, put the cooked crust and evenly spread out artichoke mix to about half an inch at its edge. Layer out the slices of bell peppers then sprinkle mozzarella, thyme and crumbled feta. Bake inside the oven for about 14 mins. at around 450′ F.
Cold Vegetable Pizza Recipe
Ingredients:
1 pkg. Refrigerated Crescent Rolls
1/2 cup black olives
16 ozs. softened cream cheese
1 Envelope Hidden Valley Ranch Dressing
1/2 cup cauliflower, chopped
1 cup mayonnaise
1/2 cup celery, chopped
Directions:
Oven should be preheated to around 350′ F. Roll out the rolls into the jelly roll baking pan then bake them for about 8-10 mins.
Combine together Hidden Valley dressing, softened cheese (cream) and mayonnaise. Evenly spread this mixture atop the cooled rolls. Layer vegetables on the pan then top it with some shredded or grated cheese.
Pizzas should be chilled for a couple of hours or chilled overnight.
Foldover Biscuit Pizza Recipe
Ingredients:
1 can (12-ounce size) Refrigerated Buttermilk Biscuits
1 can (4-ounce size) Mushroom Pieces and Stems, drained
1 lb. lean ground beef
1 can (8-ounce size) tomato sauce
1/2 cup chopped green bell pepper
1/2 cup chopped onion
1/2 tsp. salt
1/4 tsp. dried oregano leaves
1/4 tsp. pepper
1 pkg. (8-ounce size) sliced mozzarella cheese
Directions:
Oven should be heated to 400′ F. Get a cooking sheet and make sure to grease it well. In a skillet, cook green peppers, beef and onions on medium heat for about 8-10 mins just until the beef is cooked well. Drain the drippings from the skillet.
Add in mushrooms, tomato sauce, oregano, salt and pepper then stir them together well. Lower the heat and simmer the mixture while the biscuit dough is being prepared. Separate the dough in equal portions of 10. On the cookie sheet that was greased already, roll or press the biscuits in order to make 14×10 inch rectangles.
Cover half of the dough with the beef mixture and place the slices of cheese over it. Fold the dough on top of the slices of cheese to make a rectangle and using a fork, press the edges to seal it. Oven bake the dish for about 15-20 mins until it is golden brown at 400′ F.
Ciro�s Pizza Recipe
Ingredients:
1/2 lb. flour
1/2 oz. bakers yeast
1 tbsp. water to blend yeast
1 tbsp. olive oil, plus extra to dampen pizza at end
Salt and pepper
1 egg
1/4 cup hot water
2 cans (1 lb. 12-oz.) fresh egg-shaped tomatoes, skinned, seeded and roughly chopped
2 tsps. capers
1/2 small tin anchovies in oil, drained
5 slices mozzarella cheese
10 black olive halves
1 sprig oregano
1 small garlic clove, finely sliced
Freshly ground black pepper, for garnish
Directions:
In a bowl, add in your flour and form a small well at its center. Next, add in yeast mixture (yeast that has been mixed with some oil, pepper, egg and warm water to make some kind of paste). Combine together well and thin out the pasty mix with some hot water just until consistency is like that of a gum.
Start kneading your dough for 3 mins or until dough doesn’t stick to your hands anymore. Form your dough in a ball. Place dough into a bowl and cover it. Let stand for 30 mins. Afterwards, start kneading the pizza dough again. Pull dough outwards with your fingers and turn it around.
Oven should be preheated to around 500′ F. Grease well a baking sheet and place your dough on it. Roll the pizza dough out and form a circle that is around 12 inches in diameter. Make sure that the edges are much thick than its center. Put the mozzarella, black olives, pepper, garlic, tomatores, capers and anchovies for garnishing.
Drizzle lightly with some oil. Bake for about 20 mins. Serve.
Pepperoni Pizza Recipe
Ingredients:
1 box rigatoni noodles, cooked
2 cans pizza sauce
1 pkg. sliced whole pepperoni
2 lbs. browned ground beef, drained
1 chopped onion
2 cans cream of mushroom soup
2 lbs. Mozzarella cheese, grated
2 (4 ounce) cans mushrooms
1 can black olives
Directions:
Inside a crock pot layer alternately the following ingredients: cooked beef, rigatoni, mozzarella, mushroom soup, canned mushrooms, black olives, chopped onions, pizza sauce and the slices of pepperoni. Cook for four hrs. at low heat inside the pot.
Broccoli Rabe And Chick-Pea Pita Pizzas Recipe
Ingredients:
3 (6-inch) pita breads split in half to form circles
1 large bunch broccoli rabe, chopped, coarse stems discarded
1/2 cup freshly grated parmesan cheese
1/2 cup water
2 cloves thinly sliced garlic
1/4 cup extra-virgin olive oil
1 (19-oz.) can chick-peas — rinsed and drained
1/2 tsp. dried hot red pepper flakes
Directions:
Oven should be preheated to around 400′ F. Inside a skillet, saute the garlic in olive oil on medium flame until it is pale gold in color. Remove the garlic from the pan and transfer cooked garlic & a tablespoon of oil in the food processor.
Put the chick-peas, pepper, salt & 1/4 cup of water inside the processor then blend it until it smoothens. Heat the oil that remained in the skillet on medium high then cook the broccoli rabe using tongs to turn it once in a while until it wilts.
Add in 1/4 cup of water then red pepper flakes then simmer partially covered for 2 mins. or just until the broccoli is tender and liquid evaporates.
Evenly spread out chick-pea mixture inside the pitas then top grated parmesan. In a baking or cookie sheet, arrange the pitas & cook in the middle of the oven for 10 mins. or just until the edges turn golden.
Beef Tortilla Pizza Recipe
Ingredients:
1 lb. lean ground beef
1 med onion, chopped
1 tsp. dried oregano leaves
1 tsp. salt
4 large (10 inch) flour tortillas
1 med. Tomato, seeded and chopped
1 tbsp. fresh basil leaves — thinly sliced
1 cup shredded Mozzarella cheese
1/4 cup grated parmesan cheese
Directions:
Oven should be heated to 400′ F. In a skillet, cook and brown the onions and ground beef for about 8-10 mins on medium heat until the beef is not anymore pink in color. Drain the drippings from the beef. Put in salt and oregano.
Brush the tortillas lightly with some oil. Place the tortillas onto 2 big baking sheets. Bake for about 3 mins at 400′ F.
Put a spoonful of the beefy mixture on the top of the tortillas and then evenly top as well with tomatoes. Then, sprinkle some of the cheeses and basil.
Put in the oven again and for 12-14 mins bake it once more until the tortillas appear to be browned lightly.