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.
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.
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.
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.
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.
Broccoli Mushroom Pizza Recipe
Ingredients:
1 prepared pizza crust
1 tbsp. olive oil
1 cup spaghetti sauce
10 ozs. frozen chopped broccoli — thawed and drained
2 cups fresh mushrooms, sliced
1 medium chopped onion
8 ozs. Mozzarella cheese, shredded
Directions:
Oven should be preheated to around 400′ F. Lightly grease a baking sheet or pizza pan and set aside.
Inside a skillet, heat some olive oil and saute mushrooms and onions until they are soft. Add in chopped broccoli then continue to cook it until the liquid evaporates. Add the spaghetti sauce then take out of the heat.
Evenly spread out the sauce on the pizza and leave about 1 inch all over the edges to act as border. Layer pizza with shredded cheese and bake inside oven for about 15 mins. or just until the cheese melts and the crusts turns golden.
Individual Pesto Pizzas With Mushrooms and Olives Recipe
Ingredients:
8 Baked Individual Pizza Crusts
1/4 cup prepared pesto
1/2 cup pizza sauce
5 Black olives, sliced thinly
8 large Spinach leaves, trimmed
1/2 cup shredded nonfat mozzarella cheese
1 tbsp. freshly grated Parmesan cheese
6 small Mushrooms, sliced thinly
Directions:
Oven should be preheated to around 400′ F. Spread about half a tbsp. of pesto on the individual crust. Put a leaf of spinach on the top of spread out pesto and then layer with 1 tbsp. of sauce.
On top the tomato sauce, sprinkle a tbsp. of grated mozzarella and layer them with equal portions of olives and mushrooms that have been sliced. Lastly put parmesan on the top. Put pizza crusts on cookie or baking sheet then place in your oven for about 10 mins.
Gluten Free Pizza Recipe
Ingredients:
For Crust:
1/4 cup grated mozzarella cheese
2 1/2 cups cooked white rice
1/4 cup minced onion
1 egg, lightly beaten
1 tbsp. melted butter
1 clove minced garlic
1 tsp. olive oil
For Topping:
3/4 cup grated mozzarella cheese
1 cup tomato sauce or pizza sauce
1/4 cup grated Parmesan or asiago cheese
1/2 tsp. dried oregano or basil
Directions:
Oven should be preheated to around 425′ F. Combine the first 4 ingredients well and then spread it out on a 12 inch pie or pizza pan’s bottom. Bake this for about 15 mins until surface has browned lightly. In a skillet, saute garlic and onions in oil. Layer the garlic and onion mixture on the pizza crust.
Evenly spread out sauce (if sauce tastes quite bland then just add some dried herbs). Layer on the mozzarella and parmesan cheeses. Bake again in the oven for about 8 to 10 mins until cheese has melted and sauce bubbles up.