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.
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.
Pita Pizza Recipe
Ingredients:
1 pita bread
1 marinated artichoke heart, drained and rinsed well
1 oz. shredded low fat mozzarella cheese
Fresh Basil, sliced or chopped
sun-dried tomato halves, rehydrated with water and chopped
red pepper, hot or mild, fresh or roasted
Directions:
Layer your pita rounds with the shredded mozzarella. Next, arrange the artichoke hearts, slices of red pepper, tomatoes and the chopped basil. Broil the pita breads until they are bubbling and hot.
Rice Crusted Pizza Recipe
Ingredients:
,2 cups Basic Pizza Sauce
,2 cups cooked short-grain brown rice
,Safflower oil; to coat baking sheet
,2 Eggs
,1/4 cup Parmesan cheese, Grated
,1 cup low fat mozzarella cheese, Grated
,1/2 tsp. Dried oregano
,1/4 cup pitted black olives, Sliced
,1/2 tsp. garlic, Minced
,1/2 tsp. Dried basil
,1/4 cup marinated artichoke hearts, Sliced
Directions:
Oven should be preheated around 450′ F. Grease lightly a baking sheet. Combine together in a bowl the mozzarella, rice and eggs.
Transfer the rice mixture to the baking sheet and this will make a crust that is quite thick. Bake in the oven for about 15-20 mins. or just until it has turned a light brown color.
In another bowl, add in pizza sauce, garlic, oregano and basil. Evenly spread out this mixture over the baked rice crust. Finish by topping with the olives, grated parmesan and artichoke hearts then bake in the oven for another 10 mins.
Cut into pieces and serve while hot.
Ground Beef Pizza Recipe
Ingredients:
1 lb. ground beef, lean
1 cup canned tomatoes, drained
1/2 cup Low-fat process American
1/4 tsp. Pepper
1/4 tsp. Allspice
2 tbsps. Chopped Parsley
2 1/2 tsps. Italian seasoning
1 tsp. Salt
2 tbsps. Finely chopped Onion
Shredded Cheese
Directions:
In a bowl mix together beef, pepper and salt. Get a 9-inch pie pan that is nonstick and pat your meat into the pan. Next evenly spread out the tomatoes all over the meat. Mix together well all other ingredients and then layer it as well to your meat-tomato mixture. Bake in the oven for about 25 mins at 350′ F. Slice in 6 wedges and then serve.
Broccoli Turkey Pizza Recipe III
Ingredients:
,1/3 cup low fat mayonnaise
,1 tbsp. Dijonnaise mustard
,1/2 tsp. pepper
,2 1/2 cups chopped fresh or thawed frozen broccoli
,2 cups cubed cooked turkey
,1 cup shredded Cheddar cheese
,1 (12 inch size) round Boboli or other crust
Directions:
Combine your Dijonnaise, pepper and mayonnaise in a bowl. Then stir your turkey in, cheese and broccoli. Spread your mixture on the crust and put it in your oven at 425′F for about 12 mins. then wait until it becomes light brown in color.
Cheesy Pepper and Mushroom Pizza Recipe
Ingredients:
1 1/2 cup all-purpose flour
1 teaspoon cooking oil
1 package active dry yeast
1 egg
1/4 teaspoon salt
1 teaspoon cooking oil
1 tablespoon cornmeal
2 tablespoons grated Parmesan cheese
1 clove garlic, minced
3/4 cup low-fat cottage cheese, drained
1/2 teaspoon sugar
1/8 teaspoon pepper
1 teaspoon dried basil, crushed
1 cup sliced fresh mushrooms
1 medium green or red sweet pepper
1 cup shredded part-skim mozzarella cheese
Nonstick spray coating
Directions:
For the dough: Combine together salt, yeast and sugar in an electric mixer then add in oil & about half a cup of warm water (120′ F). On low speed on the mixer beat the ingredients well for 30 secs.
Increase speed to high and continue to beat for another 3 mins. Add in the remainder of flour.
Start kneading the dough on a lightly floured flat surface so that a kind of stiff pizza dough forms and feels elastic and smooth (takes 5 mins.).
Form dough in a ball and put inside a well oiled bowl and turn it around so all sides of the dough are coated well.
Cover with cloth or towel and allow to rise in a warm area until it doubles in size (30 mins.). After 30 mins. is up, punch dough down and cover again to allow it to rest for another 10 mins.
Lightly flour any surface and roll out dough in a 14-inch round shape. Put the dough inside a pizza pan that has been sprayed with some nonstick cooking spray and dusted with some cornmeal.
Form a rim around the edges then bake the crust for 10 mins. at 425′ F until it becomes light brown.
Mix inside a blender the pepper, salt, parmesan, egg, basil and cottage cheese until it appears smooth. Evenly spread out this mixture on the pizza crust.
Slice the green peppers in rings and place them on top the pizza with some mushrooms. Finish with a sprinkling of shredded mozzarella and bake once more for 10 mins. at 425′ F until it is heated through.
Polenta Pizzarina Recipe
Ingredients:
2 cups polenta
2 quarts water
16 ozs. soy mozzarella cheese
1/2 cup vegetarian pizza sauce
12 ozs. Box of mushrooms, wiped clean
1/2 tsp. dried chili pepper flakes
1 tbsp. Italian or pizza seasoning
2 large, not-quite-ripe tomatoes, rinsed
1 large green pepper, rinsed and seeded
Non-fat cooking spray
Directions:
Oven should now be preheated around 350′ F. Inside a dutch oven or big pot, bring the 2 quarts water to boiling state on high flame. In the meantime, soy cheese should be grated and then set this aside.
When the water boils, little by little add in polenta and stir it continuously. Then reduce the heat around medium-low all the while still stirring so that polenta does not become lumpy and will not be burned.
You might have to cover pot partially because polenta might start to spit as they thicken.
It will take around 20 mins. of cooking before polenta thickens into a porridge-like consistency. Meanwhile chop green peppers finely and cut mushrooms into slices as well as the tomatoes.
In a skillet, heat non-fat cooking oil and then saute the slices of mushrooms & peppers on medium flame or just until juices are released. Juicy excess should be drained.
If polenta becomes thick, turn heat off and then put in 1/2 of grated mozzarella & 1/2 teaspoon of dried flakes of pepper. Prepare a 10×15-inch stainless steel pan or rectangular glass and evenly spread polenta over. Cool polenta for about 15 mins. and then have a short break.
After polenta cools down, evenly spread vegetarian sauce on top and then follow with the mushroom and green pepper mixture and slices of tomato. Layer the remaining mozzarella cheese and follow with seasoning (Italian).
Bake in oven’s lower rack for about 15 to 20 mins. until cheese melts and pizza is heated all over.