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.
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
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.
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.
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.
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.
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.
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.