PIZZA FONDUE
* 1 lb. ground beef
* 2 cans Chef Boy-ardee pizza sauce with cheese
* 8 oz. grated cheddar cheese
* 8 oz. grated Mozzarella
* 1 tsp. oregano
* 1/2 tsp. fennel seed
* 1 tbsp. cornstarch
Brown ground beef and drain. Add all other ingredients place in slow cooker/Crock Pot and heat through.
Serve with tortilla chips.
CROCKPOT CHICKEN PARMIGIANA 1
3 Chicken breasts
1 Small egg plant sliced
1 Egg
10 1/2 oz Can pizza sauce
1 ts Salt
6 Slices mozzarella cheese
1/4 ts Pepper
1 c Dry bread crumbs
1/2 c Butter
If using whole chicken breasts, cut into halves. In a bowl beat egg, salt, and pepper. Dip chicken into the egg, then coat with crumbs. In a large skillet or crockpot with a browning unit, saute chicken in the butter. Arrange eggplant and the chicken in pot, (place eggplant on the bottom or it will not cook completely.) Pour pizza sauce over the chicken. Cover and cook on low 6 to 8 hours. Add mozzarella cheese; sprinkle Parmesan cheese on top. Cover and cook 15 minutes.
CROCKPOT CHICKEN PARMIGIANA
3 Chicken breasts
1 Egg
1 t Salt
1/4 ts Pepper
1 c Dry bread crumbs
1 1/4 c Butter
1 cn Pizza sauce — 10 1/2 oz
6 slices Mozarella cheese
Parmesan cheese
If using whole chicken breasts, cut in to halves. In bowl beat egg salt and pepper dip chicken into egg. Then coat with crumbs. In large skillet saute chicken in butter. Arrange chicken in pot. Pour pizza sauce over chicken. Cover and cook on low 6 to 8 hours. Add mozzarella cheese, sprinkle parmesan cheese on top. Cover and cook 15 minutes. Makes 6 servings.
I of course altered it a little. I used boneless, skinless breasts and I used six. Instead of plain bread crumbs, I used Italian. I cut the amount of butter in half. For the mozzarella cheese, I used Healthy choice garlic lover’s blend. I used fresh grated parmesan and I used a jar of pizza sauce (14 oz).
Mushroom Cheeseburger Pizza
1/2 pound ground beef or turkey
1 cup prepared pizza sauce
4 1/2 ounces canned sliced mushrooms — drained
10 ounces refrigerated all ready pizza crust (1 can)
8 ounces shredded cheddar cheese
Heat oven to 425F. Grease 12″ pizza pan or 13×9″ pan. Unroll dough and place in greased pan; starting at center press out with hands. Bake at 425F. for 5-8 minutes or until golden brown.
Brown ground beef in medium skillet; drain. Stir in pizza sauce and mushrooms. Spoon hamburger mixture over partially baked crust; sprinkle with cheese. Bake at 425F. for 10-15 minutes or until deep golden brown.
Per Serving (excluding unknown items): 275 Calories; 14g Fat (46.1% calories from fat); 16g Protein; 21g Carbohydrate; trace Dietary Fiber; 52mg Cholesterol; 703mg Sodium. Exchanges: 1 Grain(Starch); 1 1/2 Lean Meat; 1 Vegetable; 1 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.
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.
A Trio Of Pizzas
—-PESTO DOUGH—-
2 tablespoon pesto sauce
1 1/4 cup water; (or more if needed)
1/3 cup olive oil
3 cup flour
1/2 cup cornmeal
1 1/2 teaspoon salt
1 tablespoon yeast
—-SUNDRIED TOMATO DOUGH—-
5 oil-packed sun-dried tomatoes with; oil
2 tablespoon sun-dried tomato paste
1 1/4 cup water; (or more)
1/3 cup olive oil
3 cup flour
1/2 cup cornmeal
1 1/2 teaspoon salt
1 tablespoon yeast
—-GARLIC DOUGH—-
2 tablespoon garlic paste
1 1/4 cup water; (or more)
1/3 cup olive oil
3 cup flour
1/2 cup cornmeal
1 1/2 teaspoon salt
1 tablespoon yeast
—-TOPPINGS—-
1 pizza sauce
1/2 cup parmigiano-reggiano cheese; grated
Place desired dough ingredients in machine and program for knead and first rise. Press start. Dough will be soft at first but become firmer. Preheat the oven to 500F with the rack in the center position. Turn 17 x 11″ pan upside down. Spray with vegetable cooking spray. Cut dough in half and cover remaining half with a clean towel. Place the other half on the prepared pan and use rolling pin to roll the dough evenly to the edge. Have a friend hold the pan or place a wet towel underneath. Spread with sauce and sprinkle with cheese. Bake for 8 to 10 minutes.
Campers Pizza Pie
8 pizza or spaghetti — %
1 wheat bread
1/4mozzarella cheese
pepperoni
Using the pie iron,take two slices of bread,put 1 1/2 tablespoon s pizza sauce on one slice of bread.Top with Mozzarella cheese and sliced pepperoni.Place other side of bread on top and butter outer sides of bread.Put sandwich into pie iron and place in coals of fire.Cook until bread is toasted.
Baked Pizza Sandwich
1 pound lean ground beef
1 lg egg
15 ounce tomato sauce
2/3 cup milk
15 ounce pizza sauce
8 ounce mozzarella cheese — shredded
1 teaspoon oregano leaves
2 ounce mushrooms; sliced — drained
2 cup biscuit baking mix
1/4 cup parmesan cheese — grated
Heat the oven to 400. Cook and stir the meat in a large skillet until brown. Drain off the excess fat. Stir in half of the tomato sauce and the oregano leaves into the meat mixture. Heat to boiling then reduce the heat and simmer, uncovered, for 10 minutes. While the meat mixture is simmering, mix the baking mix, egg and the milk. Measure out 3/4 cup of the batter and set aside. Spread the remaining batter in a greased baking pan, 9×9″. Pour into the remaining tomato sauce over the batter, spreading evenly. Layer 4 slices of the cheese, the meat mixture, the mushrooms and the remaining cheese on top of the batter and tomato sauce. Spoon the reserved batter on the top of the cheese. Sprinkle the batter top with the grated Parmesan cheese and bake, uncovered, until it is golden brown, 20-25 minutes. Cool for 5 minutes before cutting into squares and serving.