Pita Pesto Pizzas Recipe
Ingredients:
* 2 cloves garlic
* 1/2 cup lightly packed parsley
* 4 cups torn spinach
* 1/2 cup grated parmesan
* 1 1/2 tablespoon dried whole basil
* 1 tablespoon lemon juice
* 2 (6 inch size) whole wheat pitas
* 1 cup chopped red bell pepper
* 1/2 cup shredded part-skim mozzarella cheese
Directions:
Position knife blade in processor. Drop garlic & parsley through Food chute with processor running; process 15 seconds or until minced. Add spinach, parmesan, basil & lemon juice; process 30 seconds. Scrape bowl with rubber spatula & process an additional 30 seconds or until smooth.
Split pita breads into 4 rounds, spread 2 Tbsp. Spinach Mixture over interior of each pita round. Top with bell pepper & Cheese. Bake at 450 for 5 min. Or until cheese melts. Serve warm.
Pita Pizza Recipe
Ingredients:
* 1 ounce lowfat mozzarella cheese — shredded
* 1 pita bread
* sun-dried tomato halves — rehydrated with water and chopped
* 1 marinated artichoke heart — rinsed and drained
* chopped or sliced fresh basil
* red pepper — hot or mild, fresh or roasted
Directions:
Shred low-fat mozzarella onto pita round, add sun-dried tomatoes, marinated artichoke heart, snips of fresh basil and a bottled red pepper or, thinly slice a fresh red pepper. Broil until hot and bubbly.
Pita Pizza For One Recipe
Ingredients:
* 3 ounces lean ground beef
* 2 tablespoons chopped green pepper
* 2 tablespoons canned chopped mushrooms
* 2 tablespoons pizza sauce
* 1/8 teaspoon dried oregano, crushed
* 1 large pita bread round, split horizontally
* Crushed red pepper (optional)
* 1 tablespoon shredded mozzarella cheese
Directions:
In a small skillet, cook the ground beef and green pepper till meat is brown and green pepper is tender. Drain off fat. Stir mushrooms, pizza sauce, and oregano into skillet. Cook and stir about 1 minute or till meat mixture is heated through.
Spread meat mixture over one pita bread half. (Store remaining pita bread half for another use.) Sprinkle with crushed red pepper, if desired. Top with shredded cheese. Place pita bread on a baking sheet. Broil 3 to 4 inches from heat about 2 minutes or till cheese melts.
Pizza Arizona Recipe
Ingredients:
* 2 teaspoons yellow cornmeal
* 1 (10-ounce) tube refrigerated pizza dough
* 1 1/2 cup purchased chipotle salsa
* 2 tablespoons olive oil
* 1 1/2 teaspoon chili powder
* 1 1/2 cup shredded Mexican-style four-cheese mix or pizza cheese
* 1/4 cup chopped fresh cilantro
Directions:
Position rack in bottom third of oven and preheat to 400 F. Sprinkle cornmeal on baking sheet. Unroll dough onto sheet, forming 10×15-inch rectangle.
Mix salsa, oil, and chili powder in small bowl. Toss cheese and cilantro in medium bowl. Spoon salsa mixture over dough, leaving 1/2-inch border. Sprinkle with cheese mixture. Bake pizza until crust is golden brown and cheese is melted and bubbling, about 15 minutes. Cut into squares and serve.
Pizza for Easybake Oven
Recipe Ingredients:
* 2 tablespoons All-purpose flour
* 1/8 teaspoon Baking powder
* 1 dash Salt
* 1 teaspoon Margarine
* 2 1/4 teaspoons Milk
* 1 tablespoon Pizza sauce
* 1 1/2 tablespoon Shredded mozzarella cheese
Directions:
Stir together flour, baking powder, salt and margarine until dough looks like medium-sized crumbs. Slowly add milk while stirring.
Shape dough into a ball and place into a greased pan. Use your fingers to pat the dough evenly over the bottom of the pan, then up the sides. Pour the sauce evenly over the dough, then sprinkle with the cheese. Bake 20 mins. Remove.
Hamburger Pizza
CRUST:
2 1/2 cups Bisquick® baking mix
2/3 cup hot water
1 package active dry yeast(package)
MEAT MIXTURE:
1 pound lean ground beef
15 ounces tomato sauce
1/4 teaspoon pepper
1/2 cup chopped onion — 1 medium
2 teaspoons oregano leaves
TOPPING:
1/2 cup chopped green bell pepper (optional)
1 cup grated parmesan cheese
2 cups shredded mozzarella cheese
Heat the oven to 425 degrees F. Mix the baking mix and yeast and stir in the hot water. Turn the dough onto a well-floured surface and knead until smooth, about 20 times. Let the dough rest a few minutes.
While the dough is resting, cook and stir the meat and onion in a large skillet until the onion is tender and the meat is brown. Drain off the excess fat. Stir in the tomato sauce, oregano leaves, and pepper and set aside.
Divide the dough in half. Roll each half on an ungreased baking sheet into a rectangle, 13 X 10-inches or on a pizza pan 12-inches in diameter. Pinch the edges to make a slight rim. Spread the meat mixture almost to the edges. Top with the green pepper and cheeses.
Bake until the crust is brown and the filling is hot and bubbly, 15 to 20 minutes. Cut into squares or wedges and serve.
If desired, you can use shredded Cheddar Cheese for the Mozzarella in the above recipe.
Per Serving (excluding unknown items): 459 Calories; 27g Fat (52.8% calories from fat); 24g Protein; 30g Carbohydrate; 2g Dietary Fiber; 76mg Cholesterol; 1103mg Sodium. Exchanges: 1 1/2 Grain(Starch); 3 Lean Meat; 1 Vegetable; 3 1/2 Fat.
Individual Thai Pizzas
6 small Italian bread shells
1 cup bean sprouts — rinsed and drained
6 ounces shredded monterey jack cheese
1/3 pound tiny boiled shrimp — rinsed and drained
1/4 cup finely chopped green onions
crushed dried red hot chiles
THAI PEANUT SAUCE:
2/3 cup smooth peanut butter
2 tablespoons water
2 teaspoons soy sauce
2 teaspoons cider vinegar
2 teaspoons sugar
2 tablespoons seasoned rice vinegar
1 teaspoon sesame oil
Place bread shells, cup sides up, on 2 baking sheets, each 12×15″. Spread sauce equally over cups in bread. Scatter bean sprouts equally on crusts, then sprinkle with cheese.
Bake in a 350F. oven until cheese has melted and begin to brown, 12-15 minutes (if using 1 oven, switch pan positions after 7 minutes). Place pizzas on dinner plates; top equally with shrimp and onion. Add chilies to taste; eat with knife and fork, or cut into wedges to pick up and eat.
THAI PEANUT SAUCE: Combine water, soy sauce, cider vinegar, and sugar. Add this to peanut butter, rice vinegar, and sesame oil.
Per Serving (excluding unknown items): 451 Calories; 25g Fat (49.0% calories from fat); 24g Protein; 35g Carbohydrate; 4g Dietary Fiber; 74mg Cholesterol; 719mg Sodium. Exchanges: 2 Grain(Starch); 2 1/2 Lean Meat; 1/2 Vegetable; 4 Fat; 0 Other Carbohydrates.
New Classic Pizza Dough
1 package dry active yeast
1/2 cup warm water — (105-115F)
1/8 teaspoon sugar
3/4 cup cold milk
2 tablespoons olive oil
3 cups all-purpose flour
1 1/2 teaspoons salt
Food Processor Directions for two 16 inch crusts.
Mix the yeast and 1/4 tsp sugar in the 1/2 cup of warm water. Let stand for 10 minutes, until bubbly.
Measure the DRY ingredients into the bowl of the processor.
Stir the 3/4 cup milk into the finished yeast mixture.
Turn on the processor and pour in the yeast mixture, then the oil, stop the machine when the dough has massed on the blade. The dough will be soft. Allow it to rest 5 minutes.
Turn on the processor for a few seconds more (no more than 5).
Turn the dough out onto a lightly floured surface and knead by hand about 60 strokes. Let the dough rise in a covered bowl until doubled (about 1 hr.)
Divide the dough in half. The dough may be kept covered in a cool place (up to an hour).
Use it immediately, refrigerated it or even freeze it.
Yield:
“2 pieces”
Per Serving (excluding unknown items): 1739 Calories; 37g Fat (19.5% calories from fat); 47g Protein; 298g Carbohydrate; 12g Dietary Fiber; 25mg Cholesterol; 3302mg Sodium. Exchanges: 19 Grain(Starch); 1/2 Lean Meat; 1/2 Non-Fat Milk; 6 1/2 Fat; 0 Other Carbohydrates.
Octoberfest Pizza
2 prebaked Octoberfest crusts (see directions)
8 ounces shredded swiss cheese
16 ounces sauerkraut — well drained
8 ounces muenster cheese
1 pound smoked bratwurst
10 ounces shredded cheddar cheese
OCTOBERFEST PIZZA CRUSTS: Make basic Red Star Basic Pizza Crust as directed, but in step 1, stir in 2 teaspoons caraway seeds. In step 2, increase water to 1 cup plus 2 tablespoons. In step 3, use only 1/2 cup all purpose flour and stir in with 1 cup medium rye flour.
Divide ingredients in half. For each pizza, sprinkle crust with swiss cheese. Top with sauerkraut, then muenster cheese and bratwurst.
Crusts should be placed in pizza pans and baked on hot baking sheets. Bake at 400 degrees F. For 15 to 20 minutes or until cheese melts.
Per Serving (excluding unknown items): 431 Calories; 24g Fat (50.2% calories from fat); 21g Protein; 32g Carbohydrate; 1g Dietary Fiber; 62mg Cholesterol; 994mg Sodium. Exchanges: 2 Grain(Starch); 2 Lean Meat; 0 Vegetable; 3 1/2 Fat; 0 Other Carbohydrates.
Saucy Beef Taco Pizza
2 pounds ground beef round
1 medium onion — chopped
16 ounces mild or hot taco sauce
4 ounces canned chopped mild green chilies — drained
1/2 cup sliced ripe olives
8 ounces refrigerated crescent rolls (1 can)
1 1/2 cups crushed corn chips
1 cup sour cream
1 cup shredded monterey jack cheese
1/2 cup shredded cheddar cheese
sliced olives (optional)
sliced mushrooms (optional)
1 cup shredded lettuce
1 medium avocado — peeled and sliced
1 medium tomato — diced
Pastry for single-crust pie may be substituted for crescent rolls.
Brown ground beef and onion in large frying-pan or Dutch oven. Pour off drippings. Add 1 cup taco sauce, green chilies and olives.
Separate crescent rolls into 8 triangles and press into greased 9 to 10-inch pie pan to form crust. Sprinkle 1 cup crushed corn chips evenly over dough. Spread beef mixture evenly over chips, spread with sour cream. Cover with shredded Monterey Jack cheese, then shredded Cheddar Cheese. Sprinkle with remaining 1/2 cup crushed chips. Garnish with sliced olives and mushrooms, if desired.
Bake in a moderate oven (375F) for 20 to 25 minutes or until crust is golden. Cut into wedges and serve with lettuce, avocado, tomato and remaining taco sauce.
Per Serving (excluding unknown items): 1327 Calories; 96g Fat (63.3% calories from fat); 64g Protein; 60g Carbohydrate; 5g Dietary Fiber; 222mg Cholesterol; 2061mg Sodium. Exchanges: 3 Grain(Starch); 7 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 0 Non-Fat Milk; 14 1/2 Fat.
Smoked Salmon Pizza
2 12-inch pizza shells
3/4 cup mascarpone cheese
2 medium shallots — minced
1 tablespoon fresh lemon juice
2 tablespoons chopped fresh chives
4 ounces smoked salmon
Put a pizza stone on the lowest rack of the oven. Preheat to 400F. If you use a metal pizza pan instead, do not preheat the pan.
Mix cheese, shallots, lemon juice and 1 tablespoon chives. Spread over two 12″ pizza shells. Slide the pizzas onto the pizza stone.
Bake 15 minutes, or until the crust is golden brown. Immediately sprinkle with salmon and chives.
Per Serving (excluding unknown items): 734 Calories; 23g Fat (28.1% calories from fat); 30g Protein; 102g Carbohydrate; 4g Dietary Fiber; 36mg Cholesterol; 1436mg Sodium. Exchanges: 6 1/2 Grain(Starch); 5 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 4 Fat.
Spam Hawaiian Pizza
1 10-oz can refrigerated all-ready pizza crust
6 ounces sliced provolone cheese
1 12-oz can Spam luncheon meat — cut in thin squares
8 ounces canned chunk pineapple — drained
1/2 cup thinly sliced red onion
1/2 cup chopped green pepper
Heat oven to 425F. Grease 12″ pizza pan or 13×9″ baking pan. Unroll dough; press in prepared pan. Top with cheese. Arrange remaining ingredients over cheese. Bake 25-30 minutes or until crust is deep golden brown.
Per Serving (excluding unknown items): 389 Calories; 20g Fat (46.5% calories from fat); 21g Protein; 31g Carbohydrate; 1g Dietary Fiber; 47mg Cholesterol; 1338mg Sodium. Exchanges: 1 1/2 Grain(Starch); 2 Lean Meat; 1/2 Vegetable; 1/2 Fruit; 2 1/2 Fat.
Super Fast Vegetarian Pizza
1 tablespoon olive oil
1 medium zucchini — diced
1 medium yellow crookneck squash — diced
1/2 teaspoon dried crushed red pepper flakes
16 ounces baked cheese pizza crust such as Boboli
14 ounces mushroom pizza sauce
3 large cloves garlic — minced
4 ounces mozzarella cheese — shredded
1/2 cup sun-dried tomatoes — drain, thinly sliced
1/3 cup parmesan cheese — grated
Preheat oven to 450F. Heat oil. Add zucchini, yellow squash and red pepper; sauce until veggies are almost tender, about 5 minutes.
Place pizza crust on baking sheet. Spread mushroom sauce over. Sprinkle with garlic, then mozzarella. Top with squash mixture and tomatoes. Sprinkle with Parmesan. Bake pizza until cheese melts and crust is crisp, about 13 minutes.
Per Serving (excluding unknown items): 294 Calories; 12g Fat (34.9% calories from fat); 12g Protein; 36g Carbohydrate; 3g Dietary Fiber; 15mg Cholesterol; 648mg Sodium. Exchanges: 2 Grain(Starch); 2 Lean Meat; 1/2 Vegetable; 2 Fat.
The 30-Minute Pizza
THE DOUGH:
1 package fast-rising dry yeast
3 cups all-purpose flour
1 cup hot water (120F-to-130F)
1/2 teaspoon salt
TOPPING COMPONENTS:
1/2 cup mozzarella cheese — thinly sliced or cut into 1″ cubes
1 cup tomato sauce
1 1/2 pounds fresh tomatoes — seeded, drained and roughly chopped
2 garlic cloves (optional) — peeled and minced
1/2 teaspoon dried oregano
6 fresh basil leaves — shredded
freshly ground black pepper
2 tablespoons olive oil
Believe it or not, this pizza is ready in half an hour. Preheat oven to 500F.
(MIXING AND KNEADING: 1 1/2 MINUTES.) Place the yeast and 1 cup of the flour in the bowl of a food processor and pulse once using the metal knife or the plastic dough blade. With the machine running, pour in the hot water (make certain it’s hot when you use it). As soon as it’s in, turn the machine off; add the salt and remaining 2 cups of flour. Next, pulse until the dough begins to hold together; then let the machine run continuously until a ball of dough forms.
(ASSEMBLY: 5 MINUTES.) Lightly oil the pan with vegetable oil and dust with coarsely ground yellow cornmeal. Press the dough out into an 8-inch circle with your fingertips and then roll or stretch it out into a 15-or-18-inch pizza shell. Fit the shell onto prepared pan. Sprinkle desired toppings over dough, and finish with a drizzling of olive oil. Bake 15 minutes or until the crust is golden and the topping is bubbly. For a well-done crust bake 5 minutes longer. Makes 1 Pizza
Per Serving (excluding unknown items): 2012 Calories; 47g Fat (21.1% calories from fat); 62g Protein; 337g Carbohydrate; 23g Dietary Fiber; 51mg Cholesterol; 2858mg Sodium. Exchanges: 19 Grain(Starch); 2 Lean Meat; 8 1/2 Vegetable; 7 Fat.
Three Cheese Pizza
1 piece New Classic Pizza Dough
2 cups fresh tomato pulp/sauce
2 cups diced mozzarella
1 cup diced swiss cheese
1/4 cup grated Parmesan cheese
1 teaspoon oregano, thyme, basil (mixed)
1 tablespoon olive oil
salt and pepper to taste
At least 30 minutes before baking, preheat your pizza stone or oven tiles to 450 degrees. Flatten the dough and form into a ball by folding the left side two thirds over onto the right side. Flatten the dough, pushing from right to left. Turn a quarter turn and repeat. Repeat this rapidly until you have a cushion of dough smooth on the bottom. Now turn the dough “smooth side up” and rotate the dough between your hands while tucking the dough under itself. This will increase the tension on the top of the dough and make a nice ball shape.
Flatten the dough into a disk using a floured rolling pin. When the dough resists, allow it to rest a few minutes covered loosely with a towel or floured plastic wrap. Repeat this until you have a circle with a 14 to 16 inch diameter. If the dough is at all sticky, flour both sides heavily. Sprinkle your pie with cornmeal.
Roll the dough up on your rolling pin and transfer to the piel. Adjust the dough as needed and quickly assemble the pizza. Brush the surface lightly with olive oil. Spread the tomato sauce evenly over the surface leaving a 1/2 inch boarder. Garnish the surface with the mixed cheeses, add the herbs and drizzle the olive oil over the surface. Add salt and Pepper and finish with a sprinkling of Parmesan.
Open the oven door, position the piel at the back of the stone or tiles and give the piel a few quick jerks to make sure the pizza is loose and will slide! Pull the piel back and the pizza will slide onto the stone. Bake for 12 to 15 minutes. The cheese should be bubbling and the edges should be browning lightly.
Per Serving (excluding unknown items): 397 Calories; 21g Fat (47.4% calories from fat); 20g Protein; 33g Carbohydrate; 2g Dietary Fiber; 56mg Cholesterol; 1037mg Sodium. Exchanges: 1 1/2 Grain(Starch); 2 Lean Meat; 1 Vegetable; 0 Non-Fat Milk; 3 Fat; 0 Other Carbohydrates.
Turkey Pizza Pie
1 1 1/2-oz package spaghetti sauce mix
water
1 2 1/2-oz can sliced mushrooms
1/4 cup milk
1 tablespoon garlic salt
1/4 cup grated parmesan cheese
6 ounces tomato paste
1/2 tablespoon dried oregano
1 pound ground turkey
1/4 cup seasoned bread crumbs
1/4 tablespoon pepper
1 cup shredded mozzarella cheese
Combine in a saucepan the spaghetti sauce mix, tomato paste and half a tomato paste can of water.
Add oregano and mushrooms; bring to a boil.
Reduce heat and simmer, uncovered, 10 minutes, stirring occasionally.
Combine turkey, milk, bread crumbs, garlic salt and pepper.
Press turkey mixture evenly over bottom and sides of a 9-inch pie plate.
Spoon spaghetti sauce evenly into meat crust; sprinkle with Parmesan cheese.
Bake in preheated 350F. oven 30 minutes.
Sprinkle with mozzarella cheese; bake 15 minutes longer.
Cool slightly; cut into wedges to serve.
Per Serving (excluding unknown items): 263 Calories; 13g Fat (43.2% calories from fat); 21g Protein; 16g Carbohydrate; 3g Dietary Fiber; 81mg Cholesterol; 2249mg Sodium. Exchanges: 1/2 Grain(Starch); 2 1/2 Lean Meat; 1 Vegetable; 0 Non-Fat Milk; 1 Fat; 0 Other Carbohydrates.
Upside-Down Pizza
1 pound mild or hot sausage
1 medium onion — chopped
15 1/2 ounces spaghetti sauce or pizza sauce
1/2 pound mushrooms
6 ounces pitted black olives — drained and sliced
6 ounces shredded mozzarella cheese
2 large eggs
1 cup milk
1 teaspoon salad oil
1 cup all-purpose flour
1/2 teaspoon salt
1/4 cup grated parmesan cheese — preferably fresh
Remove sausage casings and crumble into a 10-12″ frying pan over medium heat. Add onion and cook, stirring frequently. Until sausage is well browned, about 10 minutes. Discard fat and stir in spaghetti sauce, mushrooms, and olive. Heat until bubbly, then pour into an ungreased 9×13″ baking dish. Spread mozzarella even over the top.
In blender whirl eggs, milk, oil, flour and salt until smooth. Pour evenly over casserole, sprinkle with parmesan cheese. Bake uncovered in a 400 degree oven until crust is puffed and golden brown, about 25 minutes. You might wait until after baking to sprinkle cheese as crust puffs better that way.
Per Serving (excluding unknown items): 682 Calories; 49g Fat (64.6% calories from fat); 24g Protein; 36g Carbohydrate; 5g Dietary Fiber; 156mg Cholesterol; 1518mg Sodium. Exchanges: 1 Grain(Starch); 2 1/2 Lean Meat; 3 Vegetable; 0 Fruit; 0 Non-Fat Milk; 8 Fat.
Vegetarian Supreme Pizza
1 whole wheat pizza dough
2 cups pizza sauce
4 small zucchini
2 cups frozen spinach — drained
1 medium onion — chopped
2 cloves garlic — minced
1 green pepper — sliced
1 red pepper — sliced
1 teaspoon dried basil
1/2 teaspoon oregano
1/2 cup sliced mushrooms
1/2 cup black olives (optional)
1 can canned artichoke hearts — drained
2 medium tomatoes — thinly sliced
Prepare pizza dough and pizza sauce with following recipes.
Chop onions, mince garlic, slice pepper, drain and quarter artichoke hearts.
Steam spinach, zucchini, onion garlic and peppers in covered skillet with small amount of water, until crisp-tender. Stir in basil and oregano.
Spread crust with pizza sauce; arrange sauteed vegetable mixture. Add mushrooms, and artichokes in layers.
Fold in overhanging crust to form border around filling. Press border at 1 inch intervals to seal. Bake on lowest oven rack 10 minutes at 525 degrees; reduce heat to 450 and bake 10-12 minutes or until crust is lightly browned.
Arrange fresh tomatoes on top of pizza. Serve at once.
Per Serving (excluding unknown items): 90 Calories; 3g Fat (22.1% calories from fat); 4g Protein; 16g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 437mg Sodium. Exchanges: 0 Grain(Starch); 3 Vegetable; 1/2 Fat.
White Pizza
SAUCE:
6 tablespoons butter
6 tablespoons olive oil
2 tablespoons white wine
1 teaspoon rosemary
1 teaspoon basil
2 cloves garlic — minced
TOPPING NO. 1:
1 1/2 onions
8 ounces mozzarella cheese
8 ounces ricotta cheese
1 10-oz package frozen spinach
TOPPING NO. 2:
2 onions
8 ounces mozzarella cheese
8 ounces provolone cheese
1 ounce romano cheese
1 pound Italian sausage
1/2 teaspoon rosemary
pepper
SAUCE: Saute garlic in butter and olive oil. Add all other ingredients and simmer for 15 minutes.
TOPPINGS 1: Thaw and drain the spinach. Slice then nuke (microwave) onions for 5 minutes on high. Apply sauce to favorite crust, arrange onions, cheeses and spinach, add fresh ground pepper to taste, bake 425-450 until done.
TOPPINGS 2: Chop onions and sausage coarsely and nuke for 8 minutes on high, drain off liquid. Apply sauce to crust, arrange sausage, onions and cheeses, sprinkle rosemary and fresh ground pepper on top. bake 425-450 until done.
Per Serving (excluding unknown items): 737 Calories; 63g Fat (76.6% calories from fat); 34g Protein; 9g Carbohydrate; 2g Dietary Fiber; 155mg Cholesterol; 1081mg Sodium. Exchanges: 0 Grain(Starch); 4 1/2 Lean Meat; 1 Vegetable; 10 Fat.
NOTES : These are enough ingredients for 3 medium pies. Salt may be added to top but be careful.
White Pizza With Chicken And Basil
CRUST:
1 package active baker’s yeast
1 cup warm water
2 tablespoons cooking oil
1/4 teaspoon salt
2 3/4 cups flour — 2 3/4 to 3 1/4
TOPPINGS:
3 tablespoons olive oil
2 whole chicken breasts
1 small onion — chopped
1 clove garlic — chopped
dash cayenne pepper
1 tablespoon fresh basil — chopped
1 cup fresh mushrooms — sliced
1/2 cup shredded cheddar cheese — 1/2 to 1 cup
1/2 cup shredded swiss cheese — 1/2 to 1 cup
Dissolve yeast in warm water; add oil and salt, then gradually stir in flour. Knead on floured surface until smooth and elastic. Let dough rest about 10 minutes.
Pat into a large baking sheet. (Crust should be on the thin side, not deep-dish style.) Heat 1 tablespoon of olive oil in skillet. Slice chicken breasts thin and cook along with onion, garlic and cayenne until chicken is cooked through. Add mushrooms and basil and cook another minute or two. Brush entire empty crust generously with olive oil. (This is key not only to the taste but also to making the crust crispy.) Sprinkle with shredded cheeses and add rest of toppings from the skillet.
Bake at 375 degrees until crust is golden (10-12 minutes)
Zucchini Pizza
1 1/2 pounds zucchini
1 teaspoon salt
3 large eggs
1/2 cup flour
1/2 cup grated parmesan cheese
1/2 teaspoon oregano
pepper
olive oil
1 cup tomato sauce
PIZZA TOPPINGS:
mushrooms
mozzarella, etc.
Grate zucchini and sprinkle with salt. Let stand for 30 minutes. Squeeze out water from zucchini.
Preheat oven to 350 degrees. Grease a 9×13 pan.
Combine zucchini, eggs, flour, Parmesan cheese, oregano and a few grinds of pepper. Spread mixture onto pan. Bake 25-30 minutes or until firm and dry. Brush with oil and broil until lightly browned. Spread with tomato sauce. Add mushrooms and mozzarella cheese on top. Broil again until Mozzarella is melted and bubbly.
Can also be made in a jelly roll pan.
Reuben Pizza
6 tablespoons Dijon mustard
4 small Bobolis (baked cheese pizza crusts) (two 8−ounce packages)
12 ounces shredded Swiss cheese
12 ounces thinly sliced corned beef
2 2/3 cups drained jar−packed sauerkraut
2 teaspoons caraway seeds
Position rack in center of oven. Place baking sheet on rack and preheat to 450F for 30 minutes. Meanwhile, spread 1 tablespoon mustard on each Boboli.
Sprinkle each with 1 1/2 ounces (about 1/3 cup packed) cheese. Arrange 3 ounces corned beef over, folding slices to fit if necessary. Spread 1/2 tablespoon mustard over beef. Arrange 2/3 cup sauerkraut over. Spread 1 1/2 ounces cheese over, pressing to adhere. Sprinkle each with 1/2 teaspoon caraway seeds. Place pizzas on hot baking sheet. Bake until heated through and cheese on top melts and is beginning to color, about 12 minutes.
Mexican Pizza
1/2 lb. ground beef
1/2 teaspoon salt
1/4 teaspoon dried minced onion
1/4 teaspoon paprika
1−1/2 teaspoon chili powder
2 tablespoons water
8 small (6−inch diameter) flour tortillas
1 cup Crisco shortening or cooking oil
1 (16 oz.) can refried beans
1/3 cup diced tomato
2/3 cup mild picante salsa
1 cup shredded cheddar cheese
1 cup shredded Monterey Jack cheese
1/4 cup chopped green onions
1/4 cup sliced black olives
Cook the ground beef over medium heat until brown, then drain off the excess fat from the pan. Add salt, onions, paprika, chili powder and water, then let mixture simmer over medium heat for about 10 minutes. Stir often.
Heat oil or Crisco shortening in a frying pan over medium−high heat. If oil begins to smoke, it is too hot. When oil is hot, fry each tortilla for about 30−45 seconds per side and set aside on paper towels. When frying each tortilla, be sure to pop any bubbles that form so that tortilla lays flat in oil. Tortillas should become golden brown. Heat up refried beans in a small
pan over the stove or in the microwave.
Preheat oven to 400F. When meat and tortillas are done, stack each pizza by first spreading about 1/3 cup refried beans on the face of one tortilla.
Next spread 1/4 to 1/3 cup of meat, then another tortilla. Coat your pizzas with two tablespoons of salsa on each, then split up the tomatoes and stack them on top. Next divide up the cheese, onions and olives, stacking in that order. Place pizzas in your hot oven for 8−12 minutes or until cheese on top is melted. Makes 4 pizzas.
Classic Pizza Crust Recipe
Ingredients:
* 1 package active dry yeast
* 2 1/2 cups sifted flour
* 1 teaspoon salt
* 1 cup warm water
* 1 tablespoon cooking oil
Directions:
In a large mixing bowl, combine the yeast, 1 cup of flour, and the salt. Mix. Next, add the water and oil. Beat on low speed for 30 seconds. Scrape the sides of the bowl and continue to beat on high speed for 3 minutes. By hand, stir in enough flour to make the dough stiff. Knead until smooth which can take up to 10 minutes. Place in a well greased bowl and turn the dough until it is lightly greased.
Cover and let rise for about 1 1/2 hours or until the dough has doubled in size. Punch it down and chill for 2 hours. Cut the dough in half. On a floured surface, roll the halves into 12 inch circle and about 1/8 inch thick. Brush the surfaces of the dough with olive oil and add the toppings of your choice. Cook at 425* for 25 minutes.
Boboli Type Pizza Crust Recipe
Ingredients:
* 1 cup water
* 3 cups all purpose flour
* 1 teaspoon salt
* 2 tablespoons olive oil
* 1 tablespoon sugar
* 2 teaspoons Red Star active dry yeast
* 1 teaspoon minced garlic
* 2 teaspoons parmesan cheese
* 1/2 teaspoon Italian seasoning
* parmesan cheese to sprinkle
Directions:
Add all ingredients (except) second parmesan cheese to breadmaker in order listed by your manufacturer. It is a good idea to put the garlic down inside the flour so it does not slow the yeast. Set breadmaker on dough setting. When complete, form two crusts on pizza pans, sprinkle with parmesan cheese, cover and let rise again. Bake 5-10 minutes at about 450 F until light brown. Cool. Wrap tightly in foil and freeze until you get the pizza urge. Great to have around for easy last minute dinners. Good way for kids to make pizza too.
Boboli Pizza Crust Recipe
Ingredients:
* 1 package Dry Yeast
* 1/4 cup Water
* 2 1/4 cups Warm water
* 6 tablespoons olive oil, + extra for pans
* 6 cups Flour
* 1 teaspoon Salt
Directions:
Dissolve yeast in warm water (1050F is perfect). Let it sit for two minutes. Add the rest of the ingredients and mix well. Turn out onto board and knead for ten minutes. Place back in bowl covered with a damp towel and let rise 30 to 40 minutes.
Divide dough into 3 parts and place in 3 olive-oiled pie pans.
Dimple dough with fingers. Place on top the following mixture: Coarse sea (or Kosher) salt, fresh ground pepper, chopped rosemary and thyme. If herbs are dried, soak them in water for 10 minutes and then pat dry on paper towels.
Let rise 50 to 60 minutes.
Bake at 350 F for 25 minutes. May dip in olive oil.
Basic Pizza Dough Recipe2
Ingredients:
* 3 1/4 cups unbleached flour
* 2 teaspoons salt
* 1 cup warm water
* 1 envelope active dry yeast
* 3 tablespoons olive oil
Directions:
In a bowl, combine the flour and salt, and mix thoroughly. In a separate stainless steel bowl, combine the water and yeast, and using a whisk, add 2 tablespoons of oil. Let rest for 5 minutes. Pour the water into the center of the flour, and with a spatula, stir to combine well into a sticky mass. Pour this mass out onto a lightly floured surface and begin to knead the dough by working the dough with the heel of the palm of your hand. Push outward and pull the inside edge over the top. Repeating the process over again to create a smooth ball of dough free of stickiness. Place the ball of dough into a clean stainless steel bowl that has been brushed with the remaining 1 tablespoon of olive oil. Cover with a clean cloth and let rise at room temperature for 1 1/2 hours or until it has doubled in size. When the dough has risen it can be divided in half and the two pieces formed into two balls which will later be patted into the traditional pizza shape.
Basic Pizza Dough Recipe1
Ingredients:
* 4 1/2 cups Unbleached all-purpose White flour
* 1 teaspoon Salt
* 1/4 cup Olive oil
* 2 packages Dry yeast
* 1 1/2 cup Warm water
* 2 teaspoons Light brown sugar
Directions:
Measure 1/2 cup warm water (110 F) into 2 cup container and stir in the brown sugar. (Make sure water is warm, not hot - too hot will kill the yeast). Dissolve the 2 packages of dried yeast in the water and set it aside for 5 minutes. Will become frothy. (about 2 cups worth!)
Sift 4 cups of the flour and the salt into a large mixing bowl. Make a depression in the middle of the flour and pour in 3/4 of the olive oil and 1 cup of warm water. When the yeast is ready, add it also.
Dust your kneading surface with flour, then mix the ingredients in the bowl with your hands. Place dough ball on the floured surface and knead from 8 to 10 minutes. Add flour to the kneading surface if the dough is too sticky or wet. Eventually the dough will become elastic.
Rub the insides of a clean bowl with the remaining olive oil and place the dough in it, coating the dough with olive oil by turning it in the bowl. Cover with a clean cloth and let rise in warm, draft-free place until double in size, 1 1/2 hours to 2 hours. An oven with the light on or a lit burner pilot will provide suitable heat for rising dough. When dough has risen, divide into two halves, then roll each out on floured surface. A round shape may be cut out with table knife using 12″ bowl or plate as template.
Basic Pizza Dough Recipe
Ingredients:
* 2 packages dry yeast
* 1 1/2 cup lukewarm water
* 4 cups flour
* 1 teaspoon salt
* 1/2 teaspoon sugar
* 1 tablespoon olive oil
Directions:
Dissolve yeast in water; set aside for 5 minutes, stirring occasionally. Combine flour, salt, sugar and oil in bowl; make a well in the center. When water/yeast mixture is bubbly, pour into center of well. Start kneading dough, bringing flour toward center of bowl; gradually increase kneading motion. If dough feels dry, add a little more water; if it feels sticky, add more flour. Knead vigorously until dough is smooth and elastic. Roll into ball; cover with a damp cloth. Let rest for about 20 minutes warm place. Beat dough with your palm to expel gas formed while fermenting. Roll dough again into ball; place in greased bowl. Baste with oil. Cover with plastic wrap; store in refrigerator.
When ready to use, place dough on floured counter top or table. Flatten with your hands, working from center out (a rolling pin may do also). Push dough evenly onto greased cookie sheet or pizza pan, forming a 12-inch circle with edges thicker than middle. Apply favorite topping in desired amounts. Bake in hot oven (475 to 500 degrees) until golden brown.