This recipe takes shorter than 30 minutes to make -
Serves: 4
Ingredients:
1 pizza crust
6 ounces boneless skinless chicken breasts
2 teaspoons olive oil
1/4 cup barbecue sauce
1/2 medium red onion -- thinly sliced
1/2 green bell pepper -- diced
1/2 cup shredded monterey jack cheese
1/4 cup fresh cilantro leaves
Directions:
Prepare Pizza Crust. Preheat oven to 500F. Slice chicken into 1/4-inch-thick strips. Bring 4 cups water to a boil in large saucepan over high heat.
Stir in chicken; cover and remove from heat. Let stand 3 to 4 minutes or until chicken is no longer pink in center. Drain; set aside. Brush oil evenly over prepared crust. Spread barbecue sauce over crust leaving 1-inch border. Arrange onions over sauce.
Top with chicken, bell peppers and cheese. Bake 10 minutes or until crust is dark golden brown. Sprinkle with cilantro and cut into wedges.
While I generally dislike Yuppi's this pizza is notorious for pleasing them having many trendy ingredients and colors. Its also good to eat in the event that you aren't a yuppi.
Ingredients:
Very Important - St. Louis Style frozen thin pizza crust. Here is a link, I can't find them in LA
http://foodcraver.com/rothpishpa.html
Thick, non-chunky pizza sauce
Shredded Jack Cheese
Three bell peppers, red orange and yellow
Large Red Onion
A pound or so of Tomatillo's (larger are better)
Pickled Garlic, Full Can
Black Pepper
Olive Oil
Thai Hot Sauce, Squirtable Bottle
Thai sweet Sauce, Optional
Directions:
Remove outer leaves from tomatillos, wash off sticky film, then slice very thinly.
Slice Peppers into thin rings
Slice onion into thin rings
Coat pizza crust with a very thin layer of tomato sauce
Sprinkle Jack Cheese onto tomato sauce, only enough cheese for the sauce to hold it's consistency
Cover the pizza with the tomatillos, arrange in patterns etc so that the whole pizza is now one layer of tomatillos
Arrange Onion and Bell Pepper rings to form a new layer on top.
Remove Pickled Garlic from can and place whole garlic cloves in the holes formed by the bell peppers and onions, go ahead and use a large quantity they aren't very potent and also cook off in the heat.
Dash olive oil onto vegetables with large spoon, provides browning and holds pepper
Sprinkle Black pepper, best with smashed cloves, salt isn't needed because of the vinegar in garlic.
Squirt desired pattern of thai hot sauce on top of everything, I normally do a spiral ... once again the spice cooks off in baking.
Pre-head oven and cook on high-heat (maybe 475) keep checking pizza until the vegitables have a cooked appearance, then for 2-5 minutes, set oven to broil to give it a good grill effect.
Cut into large squares and serve, can also dip into sweet sauces.
I use this pizza crust all the time! If you have a stand mixture, this is super easy, if you don't, use the dough hook attachments for your hand held mixture. It is awesome for thin crust or deep dish dish, you pick :)
1 (.25) envelope rapid dry yeast
2 C. lukewarm water
1/2 C. vegetable oil
1/4 C. olive oil
1/2 C. cornmeal
5 1/2 C. flour
1.) Place the water in a large bowl, sprinkle yeast over water and let stand for 5 minutes to dissolve.
2.) Pour in vegetable and olive oil & 3 C. flour. Mix very well, about 10 mintues of medium speed. Add remaining flour and cornmeal, mix for about another 5 minutes.
3.) Place dough out onto a floured surface and cover with same bowl you used to mix. Allow dough to rise until doubled into size, about 1 hour. Punch dough and rise again, about 1/2 hour.
4.) Cook with favorite toppings in preheated 475 degree oven.
*I prebake my crust for about 3-5 minutes and then bake it after I've put the toppings on for about 20. Enjoy!
This is little twist on normal Mexican pizza. Very quick & easy. I like to cook this in my toaster oven for a quick lunch or dinner.
Enjoy
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Heat oven to 350.
Place 4 flour tortillas (10" each) directly on oven rack for 5-7 mins. or until crisp (but not browned); transfer tortillas to baking sheet.
In bowl, stir together 1 pkg. (8 oz) cream cheese, at room temperature, and 2 Tbs. of chopped fresh cilantro. Divide cream cheese mixture among tortillas; spread to edges.
In another bowl, combine cooked grilled chicken (or any other meat); 1 C shredded Mexican style cheese; 1 yellow pepper (seeded & cut into strips); 1 C halved grape tomatoes; 2 scallions (chopped) and 1 Tbs. each lime zest and juice.
Divide mixture among tortillas. Bake for 4 mins. or until cheese metls.
we just made this today...it came out great!
1 ball pizza dough (you can buy it in the grocery store or at your favorite pizzeria)
marinara sauce (I use homemade)
1/2 package reduced fat shredded mozzarella
1/2 package Baby Bella mushrooms
3 slices prosciutto, torn into pieces
10 basil leaves, torn into pieces
1/2 red onion, chopped
Preheat oven to 450 degrees. Work the dough (use flour) until it fits on a 9x13 baking sheet...make sure you cover your sheet with a little olive oil and corn meal before putting dough on it.
Spread sauce on the dough, leaving 1/2 inch around the perimeter. Top with cheese and remaining ingredients. You can also finish it off with some parmagiano reggiano if you like.
Bake for 12-15 minutes, or until crust is brown. Cut into pieces and ENJOY! :)
1 pound pasta curls (recommended: campagnelle by Barilla; short fusilli or cavatappi twists may be substituted)
Salt
1 cup ricotta cheese or Fat Free can be used
1/2 cup grated Parmigiano-Reggiano cheese, a couple of handfuls
Handful parsley, finely chopped
1/2 cup sliced pepperoni, cut into thin strips (I used turkey pepperoni)
2 tablespoons extra-virgin olive oil, 2 turns of the pan
1 green or red bell pepper, seeded, quartered and thinly sliced
1 onion, quartered then thinly sliced
2 cloves garlic, sliced
12 crimini mushrooms (baby portabellos), thinly sliced
Black pepper
1 (28-ounces) can crushed tomatoes
3/4 pound fresh mozzarella, thinly sliced
1/2 teaspoon dried oregano
1/2 teaspoon crushed red pepper flakes
Loaf of crusty bread
Preheat broiler.
Bring a pot of water to a boil, add pasta and salt the water.
While the water boils combine ricotta, Parmigiano, parsley and pepperoni in a large bowl and reserve.
Heat a large skillet over medium heat with extra-virgin olive oil, 2 turns of the pan. When the oil is hot, add the peppers, onions, garlic and mushrooms. Saute 6 to 8 minutes until tender and mushrooms are dark. Season the vegetables with salt and pepper. Stir in tomatoes and reduce heat to low.
Add a ladle of starchy cooking water to the ricotta just before you drain the pasta. Drain pasta then toss with ricotta and pepperoni mixture. Pour pasta into a baking dish and top evenly with peppers, onion and mushroom sauce. Top with a layer of mozzarella, oregano and red pepper flakes. Place under hot broiler and melt cheese until golden and bubbly. Remove and serve with crusty bread.
I was looking for something to make for dinner one night out of ingredients I had in the fridge/cabinets. Out of the things I found, this was born. It's a really basic simple pizza that looks gourmet and is delicious. It's a fave in my house.
Ingredients:
1 15oz. jar Bertolli Alfredo with Aged Parmesan Sauce (Bertolli tastes the best for this, but you could use any kind)
2 cups frozen chopped broccoli
2 cups chopped tomatoes
2 strips bacon (I used pre-cooked microwavable bacon uncooked and crumbled)
4 boneless skinless chicken tenderloins, fully cooked and chopped
1 12 inch pizza crust
1/2 tablespoon light tasting olive oil
Parmesan cheese; to top
Directions:
1. Preheat oven to 375 degrees
2. Lightly oil pizza crust using olive oil
3. Cover inner portion of crust, leaving about a half inch uncovered crust around the edges, with alfredo sauce. (You may use as much or as little alfredo here as you wish as long as center is covered)
3. Cover with chopped broccoli, chopped tomatoes, chicken and bacon
4. Cook for 15-20 minutes (times may vary)
5. Let stand for 2 minutes, top with parmesan cheese
6. Slice, serve and enjoy!
I've had this recipe for years and it's the only pizza crust I ever make.
Pizza Crust
In bowl of stand mixer, put in 1 cup hot water (105-110 degrees). Add 1 Tbsp active dry yeast (or 1 packet). Stir to dissolve.
Add 1 cup flour and 1/2 tsp salt.
With dough hook attachment, stir until almost combined and add 1 more cup flour. Stir until just combining.
Add 3rd 1 cup of flour into mixture and turn mixer up to 2. Letting the mixer do all the work, haha I love this part!, let it go until the dough is soft and elastic and no longer sticky. This takes about 10 minutes total.
Remove dough from mixer bowl and place ball of dough in greased bowl and cover with plastic wrap.
Let dough stand 45 mins to an hour until doubled in size.
Punch down dough and it's ready for use.
Enjoy!!
This is a family recipe that my mom always made - it is so good and reminds me of the chicago-style pizza I grew up with. This recipe makes one pizza - you can double for 2 pizzas.
Preheat oven to 450
Ingredients (1 pizza crust):
3 cups flour
1.5 Tbsp sugar
1.5 Tbsp oil
1/4 cup lukewarm water
1/2 package yeast
Another 3/4 cup water
Directions - pizza crust:
1. Mix together 1/4 cup lukewater water and yeast.
2. Add all other pizza crust ingredients ( add the other 3/4 cup water last). Spread dough in a greased 13x9 pan with your hands into the shape of your liking.
Ingredients (Sauce):
1/2 t Basil
1/2 t parlic powder
1/4 t pepper
1/2 t salt
8 oz tomato sauce
3 oz tomato paste
Directions (sauce):
1. In a medium bowl, mix all sauce components. You can make more sauce if you like more saucey-pizza!
Ingredients (toppings):
1. One package (or more) mozzarella shredded cheese.
2. Pepporoni, italian sausage, veggies - whatever you like
Directions:
1. Add a thin layer of sauce and a think layer of cheese to the crust.
2. Add the rest of the sauce.
3. Add your toppings (cooked italian sausage, pepporoni, veggies)
4. Top with the rest of your cheese.
5. Bake at 450 for 20 minutes.
This is another family favorite! My girlfriend just asked me to post this. My mom made it while we were home for Relay and she loved it like we do. It's a great one for kids too! Enjoy
2 Boboli Pizza Crusts
1 can refried beans
1 can diced green chilis
2 chicken breast, boneless and skinless, cooked/diced
3 cups shredded cheese
1/2 cup salsa
Spread some refried beans on the crust followed by some salsa. Add shredded cheese, green chilis and chicken. Bake at 350 degrees for 20 minutes! Slice into 8 slices and enjoy!
1 Boboli Pizza Crust
2 cups mozzarella
any type of meat you want (we love turkey pepperoni!)
28 oz. can of crushed tomatoes
Olive Oil
Simmer the crushed tomoatoes and a couple drizzles of olive oil (i eyeball it til it's not as thick)
Brush olive oil on the boboli pizza crust. Top with the mozz. cheese and any meat toppings you want.
Bake pizza as it states on the crust directions. We sprinkle a little garlic salt on the crust before we add the cheese etc... :)
I hardly ever measure anything so some of the measurements below are approximate. Most of the ingredients can be suited to your tastes.
Chicken & Ricotta Cheese Pizza
1 Boboli thin crust
2 skinless boneless chicken breasts
2-3 Tbsp butter (I used light butter)
1/2 Tbsp minced garlic (can be more or less)
1/2 tsp dried basil
1 can Rotel with cilantro
3/4 cup Ricotta Cheese (I used fat-free)
1/2 cup shredded Mozzarella cheese (I used low fat)
1/4 cup Parmesan cheese (I used low fat)
approx. 1/2 cup green onions
approx. 1/2 cup sliced mushrooms
salt
pepper
Salt and pepper both sides of chicken and grill until cooked all the way through. Cool slightly and cut into strips.
While chicken is grilling, melt butter with garlic, green onion and basil.
Preheat oven to 350 deg.
Brush pizza crust with butter mixture. Arrange chicken and mushrooms on crust. Dot with ricotta cheese. Top with Rotel, mozzarella cheese and parmesan cheese.
Bake for 15 - 20 minutes.
Hot pizza quick and easy the Top Ramen way!
Cover pizza pan with aluminum foil. Build up foil edges to form about 1/2"
tall rim around the pan. Lightly grease the aluminum surface. Cook both
packages of Top Ramen noodles in water with pinch of salt. Do not use flavor
packets. Drain noodles and set aside. Brown beef, onions and mushrooms together.
Drain excess fat. Stir both flavor packets into meat mixture. Set aside. Beat
together egg, milk and parmesan cheese. Stir this mixture into Top Ramen
noodles. Evenly spread noodle/egg mixture onto pizza pan. Pour spaghetti sauce
over noodles. Sprinkle meat mixture over sauce. Top with mozzarella cheese. Bake
at 350° for 20 minutes or until golden , bubbly brown. Let stand 5 minutes
before slicing. Great for parties!
2 pkgs. Beef Flavor Top Ramen
Salt
3 cups water
1/2 lb. ground beef
1/2 cup mushrooms, sliced
15-1/2 oz. jar spaghetti sauce
3 Tbs. Parmesan cheese
1/2 cup onion, chopped
1/2 cup milk
1 egg
8 oz. mozzarella cheese, grated
1 pizza pan
aluminum foil
1 loaf frozen bread dough
1 pkg. sliced pepperoni
1 pkg. shredded velvetta or cheese of your choice
1 lb. hot sausage, browned and drained
1 sm. green pepper, diced
1 sm. onion, diced
Directions:
In a LARGE bowl, mix thawed bread dough and the remaining ingredients together. Mix well. Pat into a greased 13x9 inch pan. If some of the mixture remains in the bowl: sprinkle on top of the dough. Let rise for approx. 1 hour. Bake in a 350* oven for 25 to 30 mins.
This recipe came to be , qiute by accident. I was going to make pizza pinwheels one Saturday and as I was trying to cut the pinwheels ,everything fell out of the dough. So I just put it in the pan and made it like that. This good if you're a pizza lover and I have had so many request for the recipe. Hope you all try and like it too.
monkeybusiness
Source: Better Homes and Gardens
12 servings
55 min 30 min prep
1 recipe pizza dough (use your own recipe or store bought)
8 ounces fontina, valle d'aosta fontina, provolone or mozzarella cheese, thinly sliced
2 large sweet onions, halved lengthwise and thinly sliced (such as Vidalia or Walla Walla)
3 tablespoons olive oil
3 cups assorted sliced mushrooms (such as shiitake, oyster, cremini, chanterelle, morel ,and or or button)
2 garlic cloves, minced
2 teaspoons snipped fresh rosemary
snipped fresh parsley
Preheat oven to 375º F.
Prepare Pizza Dough as directed using the 16x12x1-inch pan(or a 15 X 11" pan). Arrange cheese slices on top of dough in pan.
In a large skillet, cook onions, covered, in 2 tablespoons olive oil over medium-low heat for 13 to 15 minutes or until onions are tender, stirring occasionally.
Uncover; cook and stir over medium-high heat for 5 to 8 minutes more or until onions are golden. Remove from pan and set aside.
In the same skillet, combine mushrooms, remaining 1 tablespoon olive oil, the garlic, and rosemary.
Cook over medium heat until mushrooms are tender; drain well. Spoon mushroom mixture over cheese. Top with onions.
Bake in the preheated oven for 25 to 30 minutes or until crust bottom is slightly crisp and brown.
Cool in pan on a wire rack for 5 minutes. Sprinkle with parsley.
Cut the pizza into 4-inch squares and serve immediately.
Got this off Food Network and it is great!
DOUGH:
1 tablespoon active dry yeast
6 cups high-gluten flour
2 1/2 teaspoons kosher salt
Extra-virgin olive oil
Sprinkle the yeast over 1/2 cup warm (105 to 110 degrees F) water and allow it to dissolve and activate, about 5 minutes.
Combine the flour and salt and mound it onto a cool work surface creating a high walled well in the center. Combine the yeast mixture with 1 1/2 cups of cool water and pour into the well. Slowly begin to mix the water and flour, a little at a time, moving your fingers in short, counter clockwise circles around the border of the water. When the dough is firm enough to hold it's shape, scrape the remaining flour over it and knead until the mass is smooth and shiny, approximately 7 minutes.
Transfer the dough to a bowl that has been brushed with olive oil. Brush the top of the dough with olive oil to prevent a skin from forming, cover the bowl with plastic wrap, and let rise in a warm place away from drafts until doubled in bulk, about 2 hours. Punch down the dough and knead once more. Let the dough rise again for about 40 minutes, punch down again and form dough into 4 balls.
TOPPINGS:
1/4 cup virgin olive oil, for brushing and drizzling
1/2 teaspoon minced fresh garlic
1/2 cup loosely packed shredded fontina
2 tablespoons freshly grated Pecorino Romano
6 tablespoons chopped canned tomatoes, in heavy puree
8 basil leaves
Prepare a hot charcoal fire, setting the grill rack 3 to 4 inches above the coals.
On a large, oiled, inverted baking sheet, spread and flatten the pizza dough with your hands into a 10 to 12-inch free-form circle, 1/8-inch thick. Do not make a lip. You may end up with a rectangle rather than a circle; the shape is unimportant, but do take care to maintain an even thickness.
When the fire is hot (when you can hold your hand over the coals for 3 to 4 seconds at a distance of 5 inches), use your fingertips to lift the dough gently by the 2 corners closest to you, and drape in onto the grill. Catch the loose edge on the grill first and slide the remaining dough into place over the fire. Within a minute the dough will puff slightly, the underside will stiffen, and grill marks will appear.
Using tongs, immediately flip the crust over, onto the coolest part of the grill. Quickly brush the grilled surface with olive oil. Scatter the garlic and cheeses over the dough, and spoon dollops of tomato over the cheese. Do not cover the entire surface of the pizza with tomatoes. Finally, drizzle the pizza with 1 to 2 tablespoons of olive oil.
Slide the pizza back toward the hot coals, but
not directly over them. Using tongs, rotate the pizza frequently so that different sections receive high heat; check the underside often to see that it is not burning. The pizza is done when the top is bubbly and the cheese melted, about 6 to 8 minutes.
Serve at once, topped with the basil leaves and additional olive oil.
These are so easy to make, and there are too many variations to include here. These would be fun for kids, too.
Serves 4
1 package refridgerated pizza dough (Pillsbury)
Pizza or Pasta sauce
Turkey Pepperoni
Shredded Pizza Cheese
Open pizza dough and cut into 4 squares. Press each dough piece out into an even square. In the center of each square place 2 T sauce, 8 slices turkey pepperoni, and top with cheese. Bring 4 corners up to meet over filling...bring open corners up to top to create a filled pouch. Pinch dough together at top t0 contain filling. Place all 4 pouches on greased cookie sheet and spray with Pam. Bake at 425 degrees for 10-15 minutes until nicely browned. Serve with extra sauce on the side.
Variations:
Can be made into calzones (half circles crimped on the edge).
Spinach and ricotta would be a good filling as well as roasted veggies or anything else you would put on a pizza (BBQ Chicken?)
Also, you could do empanada style with taco meat and cheddar cheese, salsa on the side ;) YUM!
Well, not pizza - at least, don't call it pizza to anyone who is phobic about pizza not having tomato sauce and pepperoni!
1 1/2 cups all purpose flour
2 teaspoons yeast
1 tablespoon sugar
1 teaspoon salt
1 tablespoon olive oil
2/3 cup warm water
2 larges onions sliced
1 clove garlic chopped
1/4 cup butter
8 ounces brie cheese with rind removed
Make dough. Bloom yeast briefly in warm water. Add sugar, salt and flour. Mix. Dough will be sticky. Allow to rise till nearly doubled.
While dough is rising, caramelize sliced onions in butter on low heat. Add garlic toward end so it does not burn. Let cool a bit.
Slice brie thinly.
Pat out dough on a lightly floured pizza pan or cookie sheet to 10-12 inches in diameter. Cover with caramelized onions, top with brie. Cook at 400°F for 20 minutes or until lightly golden.
6 Servings
Pizza Nuts
4 tsp. vegetable oil
1 Tbs. pizza seasoning
1/2 tsp. ground red pepper (cayenne)
4 cups lightly salted dry-roasted peanuts
Heat oil in 12" skillet over medium heat. Stir in pizza seasoning and red
pepper. Stir in peanuts. Cook about 2 minutes, stirring constantly, until
peanuts are evenly coated and hot. Cool slightly. Serve warm or cool. Store
tightly covered up to 3 weeks. Makes 4 cups.
Substitute:
For a new flavor, substitute chili powder for the pizza seasoning. If you
don' have ground red pepper on hand, use 1/2 teaspoon red pepper sauce.
Variation:
Keep these delicious nuts on hand as extra nibbles for parties. They also
make a perfect last-minute gift.
1 pre-made 12" pizza crust (e.g. Boboli)
1 7oz. container of refrigerated pesto sauce, or fresh
1 - 1 1/2 cups shredded mozzarella cheese
1 zucchini or yellow squash sliced into 1/4" coins
1/2 cup ricotta cheese
Place the pizza crust in a rolled edged pizza pan, a two part pizza pan, or a baking tray with a rolled edge. This will keep the oil that bakes out of the pesto sauce from spilling over.
Spread 1/2 to 3/4 of the pesto sauce on to the pizza crust.
Place the zucchini coins randomly over the pesto sauce then cover with the mozzarella. Place small dollops (about 1 tsp.) of ricotta cheese over the mozzarella layer.
Bake following the pizza crust manufacturer's directions.
This is a recipe I adapted from "Vegetarian Times" magazine. It's quick to fix after work and easily adjustable to whatever you have on hand.
This is my first recipe I ever made with Pampered Chef! It is my favorite and everyone loves it! It is so easy to make and prepare also!
1 package (8 ounces) refrigerated crescent rolls
1 package (8 ounces) cream cheese, softened
1 1/2 teaspoons mayonnaise
1 garlic clove, finely minced
1 teaspoon Dill Mix
Salt and ground black pepper to taste
2 cups assorted fresh vegetables such as broccoli, cauliflower, cucumber, green or red bell peppers, tomato, green onions, mushrooms, carrots, zucchini or yellow squash
Preheat oven to 350 F. Unroll crescent dough; separate into 8 triangles. On a large round stone, arrange triangles into a circle with points in the center and wide ends toward the outside. Using lightly floured roller, roll out dough to a 12-inch circle, pressing seams together to seal. Bake 12-15 minutes or until light golden brown. Remove from oven. Cool completely.
In a bowl, combine cream cheese, mayannaise, garlic, and dill mix. Season with salt and pepper, if desired. Mix well with scraper. Spread cream cheese mixture evenly over top of crust.
To prepare vegetables, slice, dice, or coursely chop. Sprinkle vegetables over top of pizza. Grate cheese evenly over vegetables. Cut into squares with a pizza cutter; serve with a spatula. ENJOY!!
1 jar pizza sauce
3 packages crescent rolls
1 tablespoon dried onions, minced
1/4 teaspoon dried garlic, minced
1/2 teaspoon Italian seasoning, crushed
2 cups Mozzarella, Romano and Parmesan cheese
In a small bowl mix pizza sauce, onions, garlic and Italian seasoning.
Let set for 10 minutes or until the onions and garlic have absorbed
moisture.
Separate the crescent dough into pieces. Spread 1
tablespoon of the pizza sauce down the entire length of each piece
of dough. Sprinkle with cheese. Roll up from the large end to the
small end. Place on an ungreased cookie sheet.
Bake in a 375F oven for
15 minutes.
I had a pizza like this for lunch in a restaurant one day, and it was so delicious I decided I had to try to copy it. I cobbled together a base recipe from about half-a-dozen sources, then began tweaking. It's simple and fast and oh so delicious. At parties it disappears faster than any of the dishes with meat in them!
INGREDIENTS:
Vegetable oil cooking spray
1 (10 ounce) can refrigerated pizza crust dough (or make your own)
1 (10 ounce) package frozen chopped spinach, thawed, drained and squeezed dry
1 (4.5 ounce) jar sliced mushrooms, drained
3/4 c. bottled Alfredo sauce
3/4 c. pre-shredded mozzarella cheese
2-3 cloves garlic, minced
1 tsp. Italian seasoning
Fresh-ground black pepper to taste
DIRECTIONS:
1. Preheat oven to 425.
2. Coat a 15 x 10 inch jellyroll pan with cooking spray. Press pizza dough into pan. Bake for 6 minutes or just until crust begins to brown.
3. Combine Alfredo sauce, spinach, garlic, Italian seasoning and pepper in a bowl and stir well.
4. Spread spinach mixture over crust, leaving a 1/2 inch crust. Sprinkle mushrooms over pizza and top with shredded mozzarella.
5. Bake pizza for 9 minutes or until crust is lightly browned. Slice into 6-8 square slices.
2 cups soy flour
4 eggs
1 cup heavy cream
1/2 cup seltzer water
1 1/2 tsp salt
Preheat oven to 375F.
Beat eggs until yolks and whites are combined. Pour in cream and seltzer water. Add salt and stir in soy flour.
Mixture will be slightly liquid.
Butter 3 individual size pizza pans (about 9" or you can also use pie plates) generously. Spread batter thinly on pans.
Bake until slightly browned and cooked through.
2 cups water
1 cup uncooked long-grain white rice
1 egg, beaten
1/2 cup shredded part-skim mozzarella cheese
1/8 teaspoon hot pepper sauce (optional)
Place water and rice in a medium saucepan, and bring to a boil. Cover, reduce heat to low, and simmer for 20 minutes.
Preheat oven to 400F.
In a medium size-mixing bowl, mix together cooked rice, beaten egg, mozzarella cheese, and Tabasco sauce. Press mixture evenly into a lightly greased 12" pizza pan, covering bottom and sides.
Bake in preheated oven for 4 minutes, or until set. Remove crust from oven, and let cool slightly before layering with your favorite sauce and other goodies.
While this is my favorite variation, this is easy to make with almost any combo of cheese and veggies, depending on the flavor you're going for.
1 can pre-made pizza crust
1 8oz. can diced tomatoes (more can be used, depending on your preference)
2-3 shallots, chopped
1/2 lb. asparagus, chopped in 1 inch pieces
1 roasted red pepper, cut in 1 inch pieces
4 oz. crumbled goat cheese
red pepper flakes to taste
garlic powder to taste
1/2 Tbsp. butter
1 Tbsp. of olive oil, divided
Cooking spray
Preheat oven as directed according to dough package directions. Unfold pre-made dough into a rectangle (at least 9x9 in., depending on thickness desired) on a cookie sheet greased with cooking spray. Toss asparagus in half of the olive oil and brush remaining oil over dough. Cover dough with asparagus and diced tomatoes and cook 8-12 minutes in a preheated oven, or until dough begins to turn golden. While dough cooks, heat butter over high heat in a skillet. Once it starts to foam, saute shallots until they start to brown (about 2-4 minutes) then remove from the heat. Remove dough from the oven. Sprinke red pepper flakes, garlic, sliced peppers, shallots and the goat cheese over the dough. Return pizza to the over and cook for an additional 10-12 minutes, or until dough turns golden brown on the edges and center is cooked through. Cut and serve!
pizza crust
1 cup tomato sauce
5-6 slices mozzarella
8 mushrooms, sliced
1 small red onion, sliced
oregano leaves
1) Preheat oven to 350 degrees
2)Spread tomato sauce evenly over crust
3) Arrange mozzarella, mushrooms, and onions over pizza. Sprinkle with fresh oregano leaves.
4) Bake 12 minutes at 350 degrees
>Pizza shell, homemade is always better, but if not, get a plain shell.
>Olive oil
>3 cloves crushed garlic
>Dry basil and oregano
>Tomatoes, sliced
>Sirloin steak, cooked and cut into small chunks
>Shredded mozzarella
>Parmigiano Reggiano
>Fresh chopped onions
>Black olives
>Crush the garlic and mix it with the oil and sprinklings of basil and oregano.
>Brush the oil mixture evenly on the shell.
>Lay out the olives then the tomatoes.
>Sprinkle out a light layer of mozzarella.
>Lay out the steak and onions.
>Completely top with mozzarella and dust with the parmigiano reggiano.
>Bake 15 minutes at 350 or until the cheese is melted to your liking.
This one's good with a chilled Pinot Grigio.
This recipe is super easy to make and is so good! I did make a few substitutions when I made it: Italian seasoning for the rosemary, sausage for the ground sirloin, and store bought pizza crust for the dough. I also ommited the onion, parsley and oregano and added crushed red pepper.
Ingredients:
EVOO
1 pizza dough
palmful of all purpose flour or cornmeal
2 tablespoons of finely chopped fesh rosemary
coarse salt
1 1/2 lbs. ground sirloin
1 medium onion, finely chopped
4 to 6 garlic cloves, finely chopped
coarsely ground black pepper (to taste)
1 3oz. can tomotato paste
1/2 cup grated parmigiano-regggiano
handful of flat-leaf parsley, chopped
1/2 teaspoon dried oregano
3/4 lb. fresh mozzarella or brick mozzarella, sliced or grated
Directions:
Preheat the oven to 425 degrees
Drizzle a round pizza pan or rectangular baking sheet with EVOO. Dust the dough with flour or cornmeal and spread out to form crust. Poke the dough in several places with the tines of a fork. Drizzle the dough w/EVOO, then season with rosemary and a little salt. Bake for 10 min.
Heat a large skillet over med.-high heat. Add 2 tablespoons of EVOO and meat. Brown and crumble the meat for a couple of mintues then add the onions and garlic. Season with salt and pepper, then work in the tomato paste using the back of a wooden spoon. Stir in cheese (parm-reg), parsley and oregano.
Remove the pizza crust from the oven and top with meat mixture. Arrange mozzeralla over the pizza. Return to oven and bake until the cheese is golden, another 10-12 minutes.
I made this last night with leftover smoked turkey from Thanksgiving. Turned out yummy. Certainly not the most nutritious, but so delicious! Can be halved easily...
2 tsp Olive Oil
4 medium size sweet onions, sliced thin
1 T. sugar
2 T. balsamic vinegar
3 cups chopped smoked turkey
thyme
1/2 of a 18 oz bottle KC style BBQ sauce
2 large Boboli pizza crusts
1 16 oz bag Mexican blend shredded cheese
6 green onions, chopped
Heat oil in a large skillet over medium heat. Add sliced onions. Stir fry onions until they are slightly wilted and are sweating, about 10 minutes. Add sugar, balsamic vinegar, and thyme if desired. Continue to cook onions, stirring frequently, until they are nicely carmelized, about another 20-30 minutes. Reduce heat to low. Add chopped turkey to pan, stir in with onions until turkey is heated through. Remove pan from heat. Stir in BBQ sauce.
Split onion mixture between the 2 pizza crusts, spreading evenly to within 1/2 inch of edge. Top with cheese and chopped green onions. Bake in oven according to package directions (8-10 minutes at 450 degrees).