Originally from Cooking Light magazine.
1 (10-ounce) thin pizza crust (such as Boboli- or make your own!)
1 (15-ounce) can black beans, rinsed and drained
2/3 cup chopped onion
1 teaspoon ground cumin
1 teaspoon chili powder
1 garlic clove, minced
1/2 cup bottled salsa
1/2 (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry
2 tablespoons chopped fresh cilantro
1/2 teaspoon hot sauce
1/2 cup (2 ounces) shredded reduced-fat sharp cheddar cheese
1/2 cup (2 ounces) shredded Monterey Jack cheese
Preheat oven to 375°.
Place pizza crust on a baking sheet; bake at 375° for 5 minutes or until crisp.
Mash beans with a fork; combine beans and next 4 ingredients (beans through garlic) in medium bowl, stirring to combine. Spread bean mixture over crust, leaving a 1-inch border. Spoon salsa evenly over bean mixture; top with spinach and cilantro. Drizzle with hot sauce; sprinkle with cheeses. Bake at 375° for 15 minutes or until crust is lightly browned.
Makes 1 pizza
1 (16 ounce) package refrigerated pizza crust dough
4 ounces sliced provolone cheese
1 Bosc pear, thinly sliced
2 ounces chopped walnuts
2 1/2 ounces Gorgonzola cheese, crumbled
2 tablespoons chopped fresh chives
1. Preheat oven to 450 degrees F (230 degrees C).
2. Place pizza crust dough on a medium baking sheet. Layer with Provolone cheese. Top cheese with Bosc pear slices. Sprinkle with walnuts and Gorgonzola cheese.
3. Bake in the preheated oven 8 to 10 minutes, or until cheese is melted and crust is lightly browned. Remove from heat. Top with chives and slice to serve.
1/2 pound ground beef
1 small onion, chopped
1 prebaked Italian bread shell crust (1 pound)
1 can (8 ounces) pizza sauce
6 bacon strips, cooked and crumbled
20 dill pickle slices
2 cups (8 ounces) shredded mozzarella cheese
2 cups (8 ounces) shredded cheddar cheese
1 teaspoon pizza or Italian seasoning
In a skillet, cook beef and onion over medium heat until meat is no longer pink; drain and set aside.
Place crust on an ungreased 12-in. pizza pan. Spread with pizza sauce. Top with beef mixture, bacon, pickles and cheeses. Sprinkle with pizza seasoning. Bake at 450° for 8-10 minutes or until cheese is melted.
10 Rhodes™ Dinner Rolls, thawed & risen
1/2 cup pizza sauce
2 cups shredded mozzarella cheese
Suggested toppings:
sausage (cooked)
pepperoni
onions
mushrooms
olives
green peppers
tomatoes
Combine rolls into a ball. Roll into a 13-inch circle and place on a 12-inch sprayed pizza pan. Cover with plastic wrap and let rise 30 minutes. Remove plastic wrap and spread sauce over crust. Add desired toppings and sprinkle with cheese. Bake at 425°F 15 minutes or until crust is golden.
whole wheat unsliced pitas
1 tsp. olive oil
1 pkg. crumbled feta cheese
1 pkg. sun-dried tomatoes
2 leaves fresh basil
Preheat oven to 350 degrees.
Lay out as many pitas as needed (1 pita=1 pizza).
Drizzle olive oil onto pita (as much as you feel necessary, I make 3 pizzas, one for me and two for my husband...I use the teaspoon of olive oil for all three).
Place sun-dried tomatoes onto pitas.
Cut basil into thin strips and arrange on pita.
Sprinkle feta crumbles on top.
Bake for 20-25 min.
My husband loves these and they're easy to make so I usually make them on nights when I get home late from work.
CRUST
5/8 cup water
1 tbsp extra virgin olive oil
2 cups white bread flour
1 tsp salt
1/2 tsp sugar
3/4 tsp active dry yeast
TOPPINGS (add whatever you like, but this is what's in the photo)
1 can artichoke hearts, drained and cut into quarters
1/2 bag baby spinach, sauteed with 5 cloves of garlic
3 tbsp chopped assorted olives (kalamata, olive cured, etc)
1/4 cup shredded mozzarella cheese
Olive oil for brushing on crust
DOUGH
Process dough ingredients in breadmaker according to directions on dough setting. After cycle completion, punch down dough & shape into 12-inch round on a pizza peel, cookie sheet, or pan. Let rise for 1 hour. Preheat oven to 425 degrees F, bake 7 minutes or until golden brown on top.
PIZZA TOPPINGS
Remove from crust from oven, brush with additional olive oil, add desired toppings and bake for an additional 5-10 minutes or until toppings have heated up/melted.
4 1/2 cups King Arthur White Whole Wheat Flour
1 3/4 teaspoons salt
1 teaspoon instant yeast
1/4 cup olive oil
1 3/4 cups water, ice cold
a few tablespoons chopped herbs (optional)
Semolina flour or cornmeal for dusting
Stir together the flour, salt, and instant yeast in the bowl of an electric mixer. By hand stir in the oil and the cold water until the flour is all absorbed. Add the herbs. Switch to the dough hook and mix on medium speed for 5 to 7 minutes, or as long as it takes to create a smooth, sticky dough. The dough should clear the sides of the bowl but stick to the bottom of the bowl (to me it looks like a tornado). Add a touch of water or flour to reach the desired effect. The finished dough will be springy, elastic, and sticky, not just tacky.
Transfer the dough to a floured countertop. Cut the dough into 6 equal pieces and mold each into a ball. Rub each ball with olive oil and slip into plastic sandwich bags. Refrigerator overnight.
When you are ready to make pizza (anytime in the next few days), remove the desired number of dough balls from the refrigerator at least 1 hour before making the pizza. Keep them covered so they don't dry out.
At the same time place a baking stone on a rack in the lower third of the oven. Preheat the oven to 450 degrees (you can go hotter, but I like the results I get at 450). If you do not have a baking stone, you can use the back of a sheet pan, but do not preheat the pan.
Generously dust a peel or the back of a sheet pan with semolina flour or cornmeal and get ready to shape your pizza dough. Uncover or unwrap the dough balls and dust them with flour. Working one at a time, gently press a dough round into a disk wide enough that you can bring it up onto your knuckles to thin out - you should be able to pull each round out to 12-inches or so. If the dough is being fussy and keeps springing back, let it rest for another 15-20 minutes. Place the pulled-out dough on the prepared sheet pan, and jerk the pan to make sure the dough will move around on the cornmeal ball-bearings (you don't want it to stick to the pan).
Add your toppings (less is more!) and slide the topped pizza onto the baking stone. Bake until the crust is crisp and nicely colored. Remove from the oven. I always finish with more freshly grate parmesan and a small drizzle of good quality extra-virgin olive oil.
Borrowed from 101Cookbooks :)
This is a recipe my dad would do when I was a kid. We'd all get to make our own and it was a lot of fun creating our masterpieces. This is another of my recipes that has no wrong way to do it. The ingredients are what you want them to be depending on your own tastes.
Ingredients:
Flour Tortillas
Pizza Sauce (I prefer Ragu or Pizza Quick)
Shredded Cheese (I use the bagged shredded pizza blend)
Your Favorite Toppings
Lay two tortillas on a cookie sheet. (Cookie sheet small? Just do one at a time) Spread pizza sauce over tortilla to your liking. Top with your favorite toppings. Pepperoni, canadian bacon, pineapple, peppers you name it. Then top with shredded cheese. Bake in the oven at about 375-400 degrees until cheese is melted. (I love mine crispy so I don't put sauce clear out to the edge and let it go a lil longer). That's it. Now my sons will fold these over at times and eat like a taco or place one on top of the other for a double decker pizza. The possibilities for your creations are endless!
This pizza is a family favorite! We made it differently for ages, but one day my husband discovered the addition that made this pizza perfection! While sauteeing our last bit of onion, he accidentally poured vinegar instead of oil into the pan! We decided to go with it, and the resulting flavor really makes this pizza come together.
One premade pizza dough (or your own!)
1 cup pizza sauce
1 bag shredded mozzarella cheese
1/2 cup crumbled goat cheese
2 chicken breasts
1 medium onion, chopped
Your favorite barbeque sauce (we like Sweet Baby Ray's!)
Balsamic Vinegar
Olive Oil
Prep your ingredients:
Preheat oven according to dough instructions. Stretch dough onto a pizza pan, brush very lighlty with olive oil and set aside.
Heat a bit of oil in a saute pan. Slice chicken into bite sized pieces and brown on all sides. Remove from heat, drain oil from pan. Pour enough barbeque sauce to coat chicken (about 1/2 cup) and toss. Set aside.
Heat a little oil in a pan and cook onions until translucent. Add about 1/4 cup balsamic vinegar and cook until reduced. Onions should be dark and sticky.
Assemble pizza:
Spread sauce onto dough, leaving an inch around for crust. sprinkle with mozzarella. Arrange chicken and onions over dough. Sprinkle with goat cheese, salt and pepper. Bake according to dough instructions (or about 15 minutes at 425 degrees).
What's easy to make, full of flavor and healthy for you? A garlic & herb chicken pizza! It was an easy dinner night in my kitchen, with the help of some pre-made pizza dough, cheese and cooked chicken!
Here's is the recipe for garlic & herb chicken pizza:
2 tablespoons red wine vinegar
1 1/2 tablespoons Dijon mustard
4 garlic cloves, minced
1 ball of garlic & herb pizza dough (from Trader Joes)
1 1/2 cups shredded cooked chicken breast (about 8 ounces)
1/2 cup chopped mushrooms
1/2 cup italian blend shredded cheese
1 tablespoon chopped parsley
- Preheat oven to 400 degrees.
- Combine the first 3 ingredients.
- Place dough on a greased baking sheet & flatten out.
- Brush garlic/vinegar mixture over crust.
- Top with chicken, cheese, mushrooms & parsley.
- Bake at 400 degrees for 15 minutes or until cheeses melts.
*In the event I make this recipe again, I would use a plain crust. I found the herb & garlic crust slightly strong with the garlic/vinegar mixture.... OR I would omit the vinegar mixture altogether and just add minced garlic over the crust before baking.
This pizza took 2nd place in the *World*. I saw this on Bobby Flay's "Throwdown" show and everyone was raving at how amazing it was.
7 ounces pizza dough
2 tablespoons heavy cream
3 ounces mozzarella knots, shredded
6 thin slices pancetta
1 (2-inch) piece zucchini, thinly sliced
2 ounces herbed cream cheese
Place a pizza stone on the floor or the lowest rack of your oven. Preheat the oven to 500 degrees F.
Pat the pizza dough into a 12-inch diameter circle and place it on a peel. Spread on the heavy cream, then the mozzarella. Place the pancetta slices on so there is pancetta on each slice of pizza (6 slices). Finally add the zucchini and chunks of the cream cheese. Slide the pizza onto the stone and bake for 8 for 10 minutes.
Buon Appetito!
Recipe courtesy Giorgio Giove, Pizza King
Another pizza by Giorgio Giove, the Pizza King. Sounds fantastic.
7 ounces pizza dough
2 tablespoons heavy cream
3 ounces mozzarella knots, shredded
6 thin slices ham
1/4 small onion, thinly sliced
2 teaspoons fresh lemon juice
1 cup loosely packed baby arugula
Freshly ground black pepper
Place a pizza stone on the floor or the lowest rack of your oven. Preheat the oven to 500 degrees F.
Pat the pizza dough into a 12-inch diameter circle and place it on a peel. Spread on the heavy cream, then the mozzarella. Place the ham slices on evenly and scatter the onions over the top. Sprinkle the lemon juice over everything. Slide onto the stone and bake for 8 to 10 minutes. Cover the pizza with the baby arugula and grind on some black pepper.
Buon Appetito!
Recipe courtesy Giorgio Giove, Pizza King
A pizza by Bobby Flay. If you like spicy food, this might be perfect for you.
1 (1/4-ounce) package active dry yeast (2 1/4 teaspoons)
3/4 cup warm water (105 to 115 degrees F)
1 3/4 to 2 cups unbleached all-purpose flour, plus additional for kneading and dredging
1 1/2 teaspoons salt
2 teaspoons olive oil, plus 1 teaspoon for greasing the bowl
8 ounces buffalo mozzarella, thinly sliced
Tomato-Red Pepper Sauce, recipe follows
12 ounces goat cheese, thinly sliced
2 tablespoons chopped fresh basil leaves
Red Chili Oil, recipe follows
Whisk together the yeast and 1/4 cup of the water in a small bowl and let sit for 5 minutes to proof. Place 1 3/4 cups of the flour in a large bowl with the salt. Add the yeast mixture, the remaining water, and oil and stir until combined. Transfer the dough to a floured surface and knead until smooth. Grease a large bowl with the remaining oil, add the dough and turn to coat. Cover and place in a warm place until doubled in volume, about 1 to 1 1/2 hours.
Preheat the grill to high. Once the dough has risen, divide it in half, and divide each half into 2 balls. Roll each ball into an 8-inch circle. Brush with oil and grill on both sides until golden brown.
Spread about 1/2 cup of the sauce on each pizza and top with goat cheese and basil. Place pizza on the grill and cook until bottom crust is golden brown and cheese is bubbly. Remove from heat, drizzle with red chili oil, and serve.
Tomato-Red Pepper Sauce:
2 tablespoons olive oil
1 large Spanish onion, coarsely chopped
3 cloves garlic, chopped
2 roasted red peppers, peeled, seeded and chopped
2 cups canned plum tomatoes, with juice, pureed
Salt and pepper
Heat oil in a medium saucepan over medium heat. Add onion and garlic and cook until soft, about 3 to 4 minutes. Add red peppers and tomatoes and cook until thickened. Season with salt and pepper, to taste. Puree in a food processor until smooth. Let cool slightly.
Red Chili Oil:
1/2 cup extra-virgin olive oil
1 teaspoon red chili flakes
1/2 teaspoon salt
In a blender, combine oil, red chili flakes, and salt; blend for 1 minute. Strain into a small bowl or squeeze bottle.
1/3 Pizza dough recipe*
4 Tbsp Pesto
6 Asparagus spears, cut into thirds
2 thinly sliced onion rounds (Texas 1015 is the house-fave)
1 handful baby arugula
1/4 cup Parmigiano-reggiano, grated
Olive oil
* I used Rachael Ray's pizza dough recipe, which yields 3 pizzas.
Preheat oven to 500 degrees. Stretch the pizza crust onto a greased baking sheet, silpat mat, or pizza stone. Spread pesto over the crust, leaving an inch around the edges.
Toss chopped asparagus and onion slices with enough pesto to coat and spread toppings evenly over the crust.
Brush the edges of the crust with olive oil and place into oven for 10 minutes or until crust is golden brown. Add arugula leaves and sprinkle with parmigiano-reggiano and enjoy!
Recipe from Confections of a Foodie Bride
Tangy and fresh - a great spring or summer pizza.
Ingredients
4 oz goat cheese (I used a local find, Lone Star Chevre)
6 stalks asparagus, chopped
1/2 Tbsp rosemary
5 Tbsp olive oil
Pizza crust, uncooked*
Preheat oven to 400.
Work pizza dough into a rectangle or large circle. Warm olive oil over low heat and add rosemary. Cook for 2-3 minutes and remove from heat. Brush rosemary oil over pizza dough and bake for 8 minutes. Top with asparagus and crumbled goat cheese and bake for 10 minutes or until crust is golden brown.
* I use Rachael Ray's pizza dough recipe, which yields 3 10x16 pizza crusts.
Recipe from Confections of a Foodie Bride
This is my new favourite Pizza:
The Bundt:
400g white flour
1 pck (7g) dried yeast
1 tsp salt (with a little heap)
2 1/2 deci litres (250ml) luke warm water
2 tbsp olive oil
Mix the ingredience in a bowl and knead to a ball, leaven for at least an hour.
Topping:
Grate your favourite gratin cheese, that is enough to coat two layers of cheese on the pizza (ca 200g).
Slice one 250g roll of Mozzarella makes ca 12 slices
Slice ca 100-150g white mushrooms,
half ca 15 stoneless olives,
Cut the artishokes in 4 pieces each, use as much as u like. I love Artichokes therefore I use one tin per 400g.
Find your favourite chunky tomatoe sauce, e.g. from Bertolli with Basil just enought to thinly coat the bundt,
Your favourite italian salami or pepperoni ca 100g.
Lets get the Pizza together:
Take the leavened dough and stretch and flat it out til it fits the oven pan of your oven. First coat the pan with some olive oil, not too much otherwise the dough shrinks because of too much grease.
Then spread the tomato sauce evenly, not too much otherwise the pizza will get too moist.
If you like you can add some salt and pepper and other herbs ontop of the sauce, if desired.
Now sprinkle the half of your grated cheese and then divide the Mozzarella slices evenly ontop.
Now comes the Salami; put the thinly sliced delicious salami evenly over the pizza. Add the mushrooms, artishocks and olives.
Sprinkle with the remaining grated cheese and if desired some Parmigiano Reggiano ontop.
Bake in the oven at 225 Celcius for ca 15 min, or til the cheese is nice and bubbly and the bundt is baked. Serves 3-5 depending how hungry everybody is :)
Lovely with a nice Chianti and San Pellegrino or just plain old Coca Cola :)
Remember: Good ingredients make the best pizza. Once I went to an Italian Speciality store for the Salami and Mozzarella and sauce and the pizza was heavenly good.
Hope you will enjoy it as much as me and my family does.
1 10oz can Pillsbury refrigerated pizza crust
2 TBSP garlic and herb creamy spreadable cheese
20 slices Turkey Pepperoni
1 Cup shredded mozzarella cheese
2 TBSP freshly grated parmesan cheese
1 egg yolk
1 tsp water
1-2 tsp poppy seeds
Pizza sauce, if desired
1. Heat oven to 400. Unroll dough onto greased cookie sheet. Starting at center, press or roll into 14x11 inch rectangle. Spread garlic and herb cheese lengthwise down the center third of rectangle to within 1 inch of short ends. Top with pepperoni, mozzarella, and parmesan.
2. Fold short ends of dough 1 inch over filling. Pinch to seal. Along the 14-inch sides, make cuts 1 inch apart, cutting from edge to within 1/2 inch of filling. To give braided appearance, fold strips of dough at an angle over filling, alternating from side to side. Fold ends under to seal.
3. In bowl, beat egg yolk and water. Brush over braid. Sprinkle with poppy seeds. Bake for 11-16 minutes or until golden brown. Slice and serve with pizza sauce.
(Soft cream cheese with herbs can be substituted for herb cheese)