Brunch Pizza

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6 Servings
Cheese American
Holiday Meats Italian American Cheese Soup Spring Citrus

1/2 pound Boiled sliced
8 ounces Part Skim zarella Cheese grated
2 large s
1/4 cup Lowfat k
1 pinch Dried gano
1 pk Pizza Dough purchased or homemade

Pat the pizza dough out on a 13- by 9-inch pan, baking, sheet or a round pizza pan. Cut the ham into strips and put them on the dough. Sprinkle on the cheese. Combine the eggs and milk in a bowl and beat to blend. Pour the eggs over the dough and sprinkle on the oregano. Bake in a 375-degree oven for 20 to 30 minutes.


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Pizza Dough

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8 Servings
Bread Italian
Kid Friendly Snacks Main Dish Bread Appetizers Italian Dinner Fall

1 package Dry st
3 tablespoon Butter tened
1 1/2 teaspoon t
1 cup Water warm
1 tablespoon ar
2 1/2 cups ur

To the cup of warm water add the sugar and dry yeast. Let stand 10 to 14 minutes. Add the butter, salt and flour. Stir well, turn out and knead until dough is smooth. Cover and allow to rise in a warm place. Punch down and allow to rise again. Roll dough to 1/4 inch thickness to fit pizza pan. Leave to rise again while you prepare the filling. Makes enough dough for 2 pizzas. We have found you can get a better pizza crust if you partially bake the dough before adding the toppings. We use a pampered chef pizza stone so after rolling the dough out on it will put it in the oven at 400 until it just starts to brown. Then take it out and add the toppings. Times will vary from oven to oven so it is best to just keep an eye on it for your own oven.


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Chicken Taco Pizza

8 Servings
Chicken Mexican
Bake Pizza Main Dish Chicken Mexican

1 can Pizza Dough refrigerated (Pillsbury)
1 cup Refried ns
2 ea cken breast halves skinless (cut into 1/2" pieces)
1 package o seasoning low-sodium
1/3 cup ddar cheese shredded
1/3 cup Monterey jack cheese shredded
1/3 cup zarella cheese shredded
2 ea m tomatoes sliced thin
1/4 ea onion sliced thin

READY IN: 30-60 min. Preheat the oven to 400? F. Roll out the pizza dough into a 12" circle on the pizza pan.; place the crust in the preheated oven for 10 minutes or until light golden brown. In a small bowl, mix the taxo seasoning and 1/2 cup of water until blended; then add the cut up chicken, toss to combine. Place the chicken mixture in a 10" skillet coated with nonstick cooking spray and cook chicken until no longer pink. Remove the pizza crust from the oven. Spread the refried beans on the crust and then add salsa over the beans. Drain any extra taco seasoning liquid off the cooked chicken and spread chicken evenly over salsa. Combine the cheeses and layer them over chicken. Arrange tomatoes and sliced onions over the cheese and bake for 20 minutes. Serve immediately.


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Pizza Casserole

6 Servings
Beef Italian
Kid Friendly Winter Valentines Day Fall Bake Main Dish Beef Italian

8 ounces Elbow Macaroni uncooked
1 pound und beef
1 large on chopped (1 3/4 cps)
1 large Green per chopped (1 cup)
14 oz. Pizza sauce (jar)
3/4 teaspoon lic salt
1/4 teaspoon per
1/2 teaspoon Dried lian seasoning
3 1/2 ounce Sliced hot,spicy peroni chopped
1 cup Shredded zarella cheese

1)Cook pasta according to package directions. Drain pasta, set aside. 2)Cook ground beef, chopped onion, and bell pepper, stirring constantly until vegetables are tender 3)Stir in macaroni, pizza sauce, and next 4 ingredients 4)Spoon mixture into a lightly greased 11x7 inch baking dish 5)Bake, covered, at 350? for 20 minutes. Uncover; top with cheese, and bake 8 more minutes or until cheese melts.


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Thai Grilled Pizza

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4 Servings
Turkey Thai
Winter Summer Spring Fall Bake Main Dish Thai Turkey Dinner Snack Light

1/4 Cup fresh e juice with pulp
2 Tablespoons reduced-sodium sauce
2 Tablespoons minced green on
1 Tablespoon minced fresh antro
1 Tablespoon crunchy nut butter
1 Tablespoon ve oil
1 Tablespoon wn sugar
1 Teaspoon minced fresh ger root
1/2 Teaspoon grated e zest
1/4 Teaspoon pepper flakes
2 Cloves lic minced
2 Cups GRILLED OR COOKED KEY shredded
1 10-ounce tube refrigerated pizza dough
As needed ve oil
1/2 Cup sliced green on
1 Medium rot cut into 2X1/8-inch match sticks
1/4 Cup chopped fresh antro
1/2 Cup zarella cheese grated

1. Prepare grill for indirect-heat cooking. 2. Combine lime juice, soy sauce, onion, cilantro, peanut butter, oil, brown sugar, ginger, lime zest, red pepper flakes and garlic in a stockpot. Stir in shredded turkey. Heat over low heat, stirring occasionally. 3. Unroll pizza dough and pat into a rectangle, approximately 10 x 13 inches. Cut dough into 4 equal pieces. 4. Reduce grill heat to low. Brush grill rack with olive oil. Using the indirect grilling method, slide pizza crusts on grill and cook until golden, about 3 to 4 minutes until dough is puffy and lightly browned. 5. Turn pizza crusts over. Top browned side of pizza crusts with heated turkey mixture. Sprinkle with green onions, carrot sticks and cilantro. Sprinkle pizzas with cheese. 6. Cover with grill lid or tent with foil. Heat pizzas about 5 minutes or until crusts are cooked on bottom, cheese melts and pizzas are hot.


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Lou Malnatis Pizza

4 Servings
Pizza Italian
Pizza Italian

Dough:
16 ounces water
1/8 -ounce st
1/2 -ounce t
2 pounds bread ur
1/4 cup ve oil
1/4 cup nmeal
Toppings:
2 cups ato sauce jar or homemade
2 cups shredded zarella
1/2 cup sliced hrooms
1/2 cup nach shredded
1/2 cup ted Romano
1/2 cup sliced peroni
1/2 cup grated mesan

In a mixer combine the water and the yeast and allow the yeast to dissolve. Add the remaining ingredients except for the cornmeal and begin to mix the dough using a dough hook on low speed. Once a ball is formed mix on medium speed for 1 to 2 minutes until the dough becomes elastic and smooth. Remove from the mixer and place in a bowl coated with olive oil. Allow the dough to rest for approximately 4 hours. Once the dough is rested, place on flat surface and dust with some flour. Preheat oven to 425 degrees F. In a deep baking dish or deep dish pizza pan, spread the dough using your fingers at the bottom of the pan and make sure to have enough dough to come up the sides of the pan approximately 1/2-inch high. Begin by placing a layer of the mozzarella cheese on the bottom of the crust. Add the tomato sauce and all of the toppings. Place in the oven for 30 to 40 minutes until golden and crispy. Serve pizza straight from the oven to the table.


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Yummy Breakfast Pizza

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6 Servings
Sausage Breakfast
Breakfast Sausage Cheese Potatoes

1 lb mild italian pork sage
1 pk crescent rolls; ter-flavor
1 c soned shredded hash browns thawed
1 c colby-jack cheese; shredded
5 whole s
0.25 c k
2 tablespoon mesan cheese grated
0.5 tsp t
0.125 tsp per

Cook the sausage in a skillet until browned; drain off fat. Seperate crescent roll dough into 8 triangles. Place them on an ungreased 12-inch pizza pan, with points facing towards center. Press onto bottom and up the sides of the pan to form crust; seal perforations. Spoon cooked sausage over the crust. Sprinkle the thawed seasoned hash browns over the sausage and top with shredded colby-jack cheese. In a bowl, beat together the milk, eggs, salt and pepper and pour into crust. Sprinkle Parmesan cheese over all. Bake in a 375 degree oven for 25-30 minutes. NUTRITION FACTS: (per serving) Calories 190 Total Fat 15g (saturated fat 3.5g) Carbs 16g Sugars 1g Protein 5g Sodium 87mg Cholesterol 20mg Potassium 140mg Fibe 1g


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Mexican Pizza

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1 Servings
Tortillas Mexican
Winter Superbowl Summer Spring Picnics Fall

1 FOR; THE CRUST
2 small ones)
1 tablespoon of refried ns
2 tablespoons of grated cheese jack or ddar
1 Little; ter and oil
1 FOR; THE PIZZA
2 tablespoons refried ns
4 tablespoons of ted cheese
1 TOPPINGS
1 en onion diced
1 Diced; green or peppers
1 Diced; ves
1 Minced; antro
1 Cooked; meat either und beef
1 Dash; Crushed pepper
1 t
1 Sour; am

For the Crust, spread 1 tablespoon of beans on a flour tortilla, spreading all the way to the edges, top with 2 tablespoons of cheese. Press the other flour tortilla on top, then heat oil and butter just to coat the pan in a small skillet. If your skillet is smaller the the tortilla, that is perfect. Let pan get hot, place crust in pan and press down, I put a small plate on top and press down. You just want it light brown and crispy on the bottom. You will start to see the edges curling up, that is want you want. When done, take out of pan and set aside. It may take 2-3 minutes or less. When cooled, spread 2 tablespoons of beans on top, then the cheese, and all your toppings in any order, you just need a little of each topping, then top with a little cheese and salt, you really need a little bit of salt on this. (Cilantro and sour cream added after pizza is cooked) Set oven to broil, place rack right under broiler, put pizza on a pizza pan or cookie sheet and place in broiler, it only takes a few minutes, you will see the edge of the pizza curl up and get brown, you just need the cheese to melt, if it stays in there too long the toppings will burn, so maybe 4 minutes, just turn the oven light on and watch it. When its done, take it out and don't cut with a pizza cutter, all toppings will come off, cut with a large knife, that works the best. Because the crust curled up, you can actually eat this like a pizza, it holds together well. I suggest cutting all your veggies first to cut down on clean up.


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French Bread Pizza

2 Servings
Hamburger Southern
Snacks Family Favorites Garlic Bake family get-together Salty Hamburger Southern

1 lb Hamburger meat wned and drained
1 1/2 tablespoons atoe paste
1 teaspoons gano
2 tablespoons lic powder
1 can atoe sauce
1/2 cup water
1 French Bread

Combine all ingredients and bring to a boil. Take the french bread and split in half and scoop out the middle. Fill with cooked mixture. Add mozarella on top and add any ingredient on top such as pepperoni, bacon bits, canadian bacon. Bake at 350 degrees until cheese is melted and bread is brown.


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Pizza Dough

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8 Servings
Bread Italian
Kid Friendly Snacks Main Dish Bread Appetizers Italian Dinner Fall

1 package Dry st
3 tablespoon Butter tened
1 1/2 teaspoon t
1 cup Water warm
1 tablespoon ar
2 1/2 cups ur

To the cup of warm water add the sugar and dry yeast. Let stand 10 to 14 minutes. Add the butter, salt and flour. Stir well, turn out and knead until dough is smooth. Cover and allow to rise in a warm place. Punch down and allow to rise again. Roll dough to 1/4 inch thickness to fit pizza pan. Leave to rise again while you prepare the filling. Makes enough dough for 2 pizzas. We have found you can get a better pizza crust if you partially bake the dough before adding the toppings. We use a pampered chef pizza stone so after rolling the dough out on it will put it in the oven at 400 until it just starts to brown. Then take it out and add the toppings. Times will vary from oven to oven so it is best to just keep an eye on it for your own oven.


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Buffalo Chicken Pizza

4 Servings
Chicken American
Main Dish Spicy Quick Chicken American

1 package Boboli pizza crust
1 cup cken, cooked and cubed
1/2 cup onnaise
1/2 package Ranch ad dressing
e cheese dressing to taste
Franks Red Hot to taste
zarella to taste

1. Mix mayo and ranch dressing mix and spread over crust, leaving about 1/2"-1" around edge 2. Sprinkle chicken 3. Add blue cheese crumbles and Frank's Red Hot to taste 4. Top with mozarella cheese 5. Bake according to package directions on crust


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Simple Pizza Sauce

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2 Servings
Tomatoes Italian
Sauces Pizza Simple Italian Tomatoes Side Dish Summer Fresh

1 can (12 oz) ato paste
1 can (16 oz) ato sauce
2 tablespoon lian Seasoning
1 small on diced
2 cloves lic minced
1 tablespoon ar
1 pinch t to taste
2 tablespoon ve oil

Over medium heat, saute onion in olive oil until light brown. Stir in remaining ingredients and bring to boil. Lower heat and simmer until desired thinkness.


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Pizza Rustica (pizzageen)

8 Servings
Meat Italian
Easter Bake Advance Side Dish Brunch Appetizers Meat Italian

2 Pie crust
1/2 pound sciutto diced
1/4 pound peroni diced
1/4 pound Salami diced
1/2 pound zarella diced
1 pound otta
3 ounce mesan cheese grated
1 teaspoon ck pepper
1/2 teaspoon on powder
7 s
1/2 cup sley chopped
t to taste
ter melted for brushing

* Dice all meats and mix together, set aside. * Dice the Mozzarella and combine with the meats. * Combine the Meat and Mozzarella mixture with the Ricotta and mix well. * Pour all mixed ingredients into the first Pie Shell. * Slice the second Pie Shell into 1/2 inch strips. * Place strips over the filled pie shell, making a lattice look. * brush the top of the lattice with the melted butter. * Bake at 350 degrees for One hour. Enjoy and Buona Pasqua!!!


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Quick Low-Carb Pizza

Here's a quick-fix snack or dinner for one, using low-carb bread or tortillas, topped with pizza sauce, cheese, and veggies, then baked.

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Brunch Pizza

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6 Servings
Cheese American
Holiday Meats Italian American Cheese

1/2 pound Boiled sliced
8 ounces Part Skim zarella Cheese grated
2 large s
1/4 cup Lowfat k
1 pinch Dried gano
1 pk Pizza Dough purchased or homemade

Pat the pizza dough out on a 13- by 9-inch pan, baking, sheet or a round pizza pan. Cut the ham into strips and put them on the dough. Sprinkle on the cheese. Combine the eggs and milk in a bowl and beat to blend. Pour the eggs over the dough and sprinkle on the oregano. Bake in a 375-degree oven for 20 to 30 minutes.


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Stuffed Spinach Pizza

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6 Servings
Spinach
Italian
Saute Bake Advance Dough Yeast dough Pizza Bread flour Olive oil Yeast Spinach Mushrooms Onion Garlic Parmesan Romano Mozzarella Tomatoes Oregano Basil Red pepper Main Dish Bread Italian Dinner

-- Dough --
1 1/2 pounds bread ur (5 cups)
1 1/2 cups warm water (105 - 115 degrees F)
1/2 cup ra virgin olive oil
2 teaspoons active dry st
1 teaspoon ar
1 teaspoon t
--Filling --
2 pounds fresh nach washed, dried, and chopped
1/2 pound fresh hrooms washed and cut into 1/8-inch slices (optional)
1 small on cut into 1/8" slices (optional)
1 tablespoon ra virgin olive oil
4 clooves lic minced
1/2 teaspoon crushed pepper flakes
16 ounces whole milk zarella cheese* shredded
1/2 cup mesan and/or Romano cheese freshly grated
salt and per
-- Sauce --
1 can (28 oz) Italian atoes** drained and roughly crushed
2 tablespoons ra virgin olive oil
1 teaspoon dried gano
1 tablespoon fresh il chopped
1 teaspoon t
1 clove lic crushed
-- Topping --
1/4 cup mesan and/or Romano cheese freshly grated

*Note: if you prefer, you can replace some or all of the Mozzarella with one or a combination of Fontina, Asiago and Provolone cheeses. **Note: if you prefer, you can substitute your favorite pizza sauce in place of the crushed tomatoes, but omit the extra salt. Prepare dough sponge and proof yeast by placing 1 1/2 cups warm water (105 - 115 degrees F.) in the bowl of a stand mixer, sprinkle with yeast and sugar, mix until yeast is fully dissolved. Add 1 cup of the 1 1/2 pounds bread flour, mix well and let stand for about 20 minutes or until mixture is foamy. (If not foamy, throw out and start over with fresher yeast.) Place bowl on stand mixer fitted with dough hook. Mix on low adding olive oil and salt, gradually bring in the remaining bread four until most of the flour has mixed with the wet ingredients. Increase speed and knead until dough forms a cohesive ball and is smooth and silky, about 10 minutes. Transfer dough to a large bowl and cover tightly with plastic wrap. Allow dough to double in bulk, about two hours, punch it down and briefly knead it again to collapse all of the air bubbles. Remove 1/3 of the dough and set aside. Place the remaining dough in bowl and cover. While the dough is rising, prepare the sauce by draining all the liquid from the canned tomatoes and crushing them with your hands. Transfer crushed tomatoes to a small bowl and add the olive oil, oregano, basil, salt and garlic. Mix well and set aside until needed. Not necessary, but if desired, the sauce can be cooked. Heat oil in a large sauce pan over medium-high heat. Add garlic and saute about 1 minutes, until fragrant. Stir in crushed tomatoes, oregano, basil, salt and simmer until thick, about 30 minutes. Prepare the filling by heating the olive oil in a large skillet and adding the onion, mushrooms and a generous pinch of salt. Cook over medium-high heat, stirring frequently, until the the onions have taken on a light brown color, about 6 minutes. Add the garlic and chile pepper and cook, stirring, for about 1 minute. Add the spinach in handfuls, allowing each addition to wilt before adding the next. Once all the spinach has wilted cook for approximately 3 more minutes, or just long enough for excess liquid to evaporate. The mixture can be moist but shouldnt be watery. Season with pepper and additional salt to taste. Remove from heat. Drain the spinach mixture in a colander and set aside until needed. If you have a baking stone, place it in the oven. Preheat oven to 500 degrees F. When the dough has doubled in bulk, punch it down and knead it briefly (about 1 minute). Remove 1/3 of the dough and place it back in the bowl, covering tightly. Roll the large portion of dough out on a lightly floured surface until it is about 10- to 12-inches in diameter. Cover it with a clean towel and let it rest a few minutes while you lightly grease a 15- by 2-inch round deep-dish pizza pan, springform pan or cheesecake pan with olive oil. Remove the towel and roll out the dough into an even larger circle measuring 18- to 20-inches in diameter--enough to cover the base and sides of the pan. Cover again and let rest for a few minutes, then gently lift it up, balancing the weight of the dough over your hands and forearms, and lay it over the pan so that the center droops down to cover the bottom.Gently press the dough into the corners and up the sides of the pan. Trim off any dough which hangs over the edge of the pan. Mix the spinach-mushroom mixture with the mozzarella cheese. Lightly brush the bottom dough with a little olive oil. Add about 1/4 cup of the sauce and spread evenly over the bottom and sides of the dough using a spoon. Sprinkle 1/4 cup of the parmesan cheese over the sauce, then half the spinach-cheese mixture. Repeat, again adding about 1/4 cup of the sauce, spreading evenly. Sprinkle with another 1/4 cup of parmesan, then the remaining half of the spinach-cheese mixture. Roll out the second piece of dough on a lightly floured surface until it is about the same size as the pan, cover and let rest a few minutes. Lay the second piece of dough over the spinach filling, then turn down the edges of the first piece of dough off the sides and crimp the two edges of dough together with your fingers to form a thick raised border. Cut a couple of slits in the top layer of dough to let the steam escape during cooking. Brush the top of the crust with a little olive oil, then let the pizza rise an additional 15 minutes in the pan before baking. Bake at 500 degrees F. for 15 minutes, then lower the temperature to 400 degrees F. and bake for 20 to 25 minutes. If desired, spread about 1/2 cup of the sauce evenly over top crust and sprinkle with 1/4 cup Parmesan cheese during the last 10 minutes of baking time. Let stand 10-15 minutes before cutting. Serve hot or warm and enjoy! Makes 4 to 6 servings.


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Cookie Pizza

Sugar cookie dough is the crust in this dessert pizza. Chocolate chips combined with condensed milk make the sauce and marshmallows and M&M's top it off.

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Cubano Pizza

A pre-made pizza crust makes this pizza simple. Top the crust with a garlic olive oil, ham, chorizo, Swiss cheese and of course, pickles.

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Spaghetti Pizza Pie

10 Servings
Pasta
Italian
Main Dish Bake Winter Pasta Italian

1 pound und beef
1 on chopped
1 Green per chopped
8 oz Package button hrooms
26 0z Jar ta sauce
8 ounces Can ato sauce
1 teaspoon Dried lian seasoning
1 pound spaghetti ta, broken into 2" pieces
3/4 cup Whole k
2 s beaten
5 ounces Package sliced peroni
1 1/2 cups Shredded Monterey Jack cheese

Preheat oven to 350?. Bring a large pot of water to boil for cooking spaghetti. Cook ground beef, onion, green pepper, and mushrooms in heavy skillet over medium heat until beef is browned , stirring to break up beef. Drain well and add pasta sauce, tomatio sauce, and Italian seasoning ; stir well and let simmer while preparing spaghetti. Cook spaghetti according to package directions. Meanwhile, combine eggs and milk in large bowl and beat until blended. Drain spaghetti and toss with egg and milk mixture. Spread half of spaghetti/egg/milk mixture in a 13x9" glass baking dish. Top with half of sauce and beef mixture. Repeat layers. To freeze, cool casserole in refridgerator at this point. When cold, wrap well, label, and freeze up to 3 months. To thaw and reheat, thaw casserole overnight in refridgerator. Bake, covered at 350? F for 40-50 minutes until thoroughly heated. Uncover, top with pepperoni and cheese, and bake 10-15 minutes longer until cheese melts and edges of casserole bubble. To refridgerate overnight and bake the next day, cover the casserole and chill for 2-24 hours. When ready to eat, bake, covered, at 350? F for 40-50 minutes until hot. Then uncover, top with pepperoni and cheese, and bake for 10-15 minutes longer until cheese melts. If baking without freezing or refridgerating, bake 350? for 30-40 minutes until hot and bubbly. Top with pepperoni, then cheese, return to oven, and bake for 10 minutes longer to melt cheese. Let stand 5 minutes to set, then cut into squares to serve. 10 servings


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Sourdough Pizza

1 Servings

Uncategorized


1 1/2 c Sourdough ster
1 c Warm k
1 1/2 ts t
2 tb ar
2 tb king oil or melted
2 1/2 c -purpose flour (up to 3)
1/4 c ve oil

To sourdough starter add milk, salt, sugar and oil. Add flour 1/2 C at a time. Stir well after each addition. Add enough flour until dough is too stiff to stir with a spoon. Dough should be heavy but elastic. Turn out onto floured surface and knead 5 to 10 minutes. Place dough in a greased bowl. Cover with a coth. Set in warm place free from drafts and let rise about 2 hours or until doubled in size. Divide dough into 2 equal parts. Stretch or roll out each part to fit into two 10 to 12-inch round pans. Place dough in pans and press or trim edges to fit. Brush with olive oil. Cover with tomato sauce. Sprinkle on salt, pepper and oregano. Top with cheese or cheeses and other favorite pizza herbs and toppings. Bake at 425 for about 25 minutes. Posted to EAT-L Digest 4 November 96 Date: Tue, 5 Nov 1996 04:05:06 EST From: Maureen Riley and lt;meaux and at;JUNO.COM and gt;


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