Pizza recipes 4
Spam Pizza Recipe
Ingredients:
* 1 unbaked pizza crust
* 1 onion -- chopped
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* 1 green pepper -- chopped
* 8 ounces mushrooms -- sliced
* 1 tablespoon vegetable oil
* 12 ounces Spam -- cubed
* 1 cup spaghetti sauce
* 2 cups mozzarella cheese -- shredded
Directions:
Heat oven to 425 degrees. In large skillet, saute vegetables in oil until tender. Spoon sauted
vegetables and cubed Spam on to pizza crust placed on a baking sheet or pizza pan. Spoon
spaghetti sauce over Spam.
Sprinkle with cheese. Bake for 10 to 15 minutes or until cheese is melted and bubbly.
Spinach And Goat Cheese French Bread Pizzas Recipe
Ingredients:
* 2 cups Torn spinach
* Vegetable cooking spray
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* 1/8 teaspoon Pepper
* 1 French roll; (7-inch-long)
* 1/4 cup Tomato paste
* 1/4 teaspoon Dried Italian seasoning
* 1/2 clove Garlic ; minced
* 1 Hard-cooked egg; sliced
* 2 tablespoons Crumbled chevre (goat cheese)
Directions:
Place spinach in a large nonstick skillet coated with cooking spray; cover and cook over low heat 7
minutes or until spinach wilts, stirring occasionally. Toss with pepper, and set aside.
Slice roll in half lengthwise; place, cut sides up, on a baking sheet. Broil 2 minutes or until golden.
Combine tomato paste, Italian seasoning, and garlic; stir well, and spread over the cut sides of
bread. Top with spinach mixture, egg, and cheese. Broil 2 minutes or until cheese softens.
Stuffed Crust Pepperoni Pizza Recipe
Ingredients:
* 1 can (10 oz size) Pillsbury Refrigerated Pizza Crust
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* 7 pieces string cheese
* 1/2 cup Pizza Sauce
* 20 slices Pepperoni
* 1 cup Shredded Mozzarella Cheese
Directions:
Heat oven to 425 degrees F. Grease 13 x 9 -inch pan. Unroll dough and press in bottom and 1 inch
up sides of greased pan. Place pieces of string cheese along the inside edges of dough. Fold the 1
inch of dough over and around the cheese; press dough edges to seal. Top the crust with sauce,
pepperoni and cheese. Bake at 425 degrees F for 15 to 18 minutes or until crust is golden brown
and cheese is melted.
Super Stuffed Pizza Recipe
Ingredients:
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* 1/2 pound Italian sausage, casings removed
* 1/2 pound fresh mushrooms, sliced
* 1 small onion, chopped
* 1 small green bell pepper, chopped
* 2 frozen thin-crust cheese pizzas (17-ounce size), thawed
* 1 tablespoon olive oil
* 1 cup shredded Italian cheese blend
Directions:
Preheat the oven to 375 degrees. Place a 2 1/2-foot-long sheet of aluminum foil on a 12- to 14-inch
pizza pan.
In a large skillet, cook the sausage, mushrooms, onion, and pepper over medium-high heat for 10
minutes, or until the sausage is browned and the vegetables are fork-tender, stirring occasionally;
drain. Place 1 pizza cheese side up on the pan and spread the sausage mixture evenly over the
pizza.
Top with the remaining pizza cheese side down, pressing the pizzas together. Fold and seal the
aluminum foil over the stuffed pizza. Bake for 20 to 25 minutes, or until heated through.
Uncover the pizza; brush the top with the oil and sprinkle evenly with the cheese. Bake,
uncovered, for 15 to 20 minutes, or until the cheese is golden.
Supreme Pizza Recipe
Ingredients:
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* 1 large Boboli Pizza Shell
* 5 ounces Pizza Sauce
* 2 ounces Provolone cheese -- shredded
* 2 ounces Pepperoni
* 1 ounce Canadian bacon
* 1 ounce Hard salami -- diced
* 2 ounces Mozzarella -- shredded
* 2 ounces Black olives -- sliced
Directions:
Layer ingredients on top of shell in order. Bake at 450F degrees for 12-15 minutes until cheese is
golden.
Thai Pizza Recipe
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Ingredients:
* 1 pizza crust
* 1/3 cup rice wine vinegar
* 3 tablespoons soy sauce
* 3 tablespoons chunky peanut butter
* 2 tablespoons lime juice
* 3 doves garlic -- minced
* 1 tablespoon minced fresh ginger
* 1/4 teaspoon black pepper
* 1/4 teaspoon crushed red pepper
* 1/2 pound medium shrimp -- peeled
* 1 tablespoon cornstarch
* 1/3 cup water
* 1 cup shredded mozzarella cheese
* 1/2 cup chopped red bell pepper
* 1/2 cup sliced baby corn
* 1/4 cup sliced green onions
* 2 tablespoons chopped fresh cilantro
Directions:
Prepare Pizza Crust. Preheat oven to 450°F. Combine vinegar, soy sauce, peanut butter, lime
juice, garlic, ginger, black pepper and crushed red pepper in 2-cup glass measure; stir to combine.
Spray large skillet with nonstick cooking spray. Heat over medium-high heat until hot. Add
shrimp; cook and stir 5 to 7 minutes or until shrimp turn pink and opaque. Transfer shrimp to
small bowl. Add vinegar mixture to same skillet; bring to a boil. Reduce heat to medium-low and
simmer 3 to 4 minutes or until slightly thickened. Combine cornstarch and water in small bowl;
stir until smooth.
Add cornstarch mixture to vinegar mixture in skillet; cook and stir about 5 minutes or until
thickened. Remove from heat. Sprinkle cheese over dough. Spread vinegar mixture evenly over
cheese. Top with shrimp, bell pepper, baby corn and green onions.
Bake 18 to 20 minutes or until crust is golden brown and cheese is melted. Sprinkle with cilantro.
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Thai Pizza II Recipe
Ingredients:
* 1 Pizza Dough Shell (uncooked)
Sauce
* 2/3 cup smooth peanut butter
* 3 tablespoons Hoisin Sauce
* 2 tablespoons rice vinegar
* 1 tablespoon sesame oil
Toppings
* 6 ounces Monterrey Jack cheese
* 1 cup bean sprouts
* 1/2 pound small shrimp, cooked, shelled, and deveined
* 1/4 cup finely chopped green onions
* crushed dried hot chilies, to taste
Directions:
Preheat oven to 450F.
Spread sauce evenly over crust. Top with shrimp and onions, then cheese. Bake until cheese
begins to brown, 12 to 15 minutes.
Remove from oven, top with bean sprouts and pepper flakes, slice and serve.
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Three-Cheese Pizza With Mushrooms and Basil Recipe
Ingredients:
* Cooking spray
* 1 (8-ounce) package pre-sliced mushrooms
* 1/2 cup part-skim ricotta cheese
* 1/4 cup shredded fresh Parmesan cheese
* 1 (10-ounce) Italian cheese-flavored pizza crust (such as Boboli)
* 1 cup chunky vegetable pasta sauce
* 1/2 cup shredded part-skim mozzarella cheese
* 2 tablespoons thinly-sliced fresh basil
Directions:
Preheat oven to 450 degrees.
Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add mushrooms;
sauté 5 minutes. Remove from heat.
Combine ricotta and Parmesan cheeses. Place pizza crust on a baking sheet. Spread pasta sauce
over crust, leaving a 1-inch border. Dollop ricotta cheese mixture evenly over sauce and top with
mushrooms. Sprinkle with mozzarella. Bake 12 minutes or until crust is crisp. Sprinkle with basil;
cut into wedges.
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French Bread Pizza Recipe
Ingredients:
* 1/2 pound sausage, browned & drained
* 1/2 pound sliced pepperoni
* 1 loaf French bread
* 30 ounces jar spaghetti or pizza sauce
* Sliced black olives
* Sliced fresh mushrooms
* 16 ounces mozzarella cheese, shredded
* Optional Toppings: Candied bacon, green peppers, onion, ground beef
Directions:
Cut bread in half lengthwise. Place on cookie sheets. Cover bread with the sauce all the way to the
edges. Top with sausage and pepperoni; then with whatever toppings are desired, ending with the
shredded cheese. Bake the bread pizzas 20 minutes at 350 degrees. Cut into pieces. To freeze,
wrap unbaked pizza tightly in foil. Then freeze. Unwrap and thaw the pizzas before baking.
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Tortilla Pizzas Recipe
Ingredients:
* 1 tablespoon olive oil
* 1 cup chopped onion
* 1 pound lean ground turkey
* 3 tablespoons taco seasoning mix
* 1 can (14 1/2-ounce) diced tomatoes with mild green chilies
* 8 corn tortillas
* 1/4 cup sliced black olives
* 1/2 cup shredded light Cheddar cheese
Directions:
Preheat oven to 425 degrees. Coat 2 baking sheets with cooking spray.
Heat the oil in a large nonstick skillet over medium high. Add the onion and cook, stirring, 3 to 4
minutes, or until the onion is softened. Add the turkey and the taco seasoning mix and cook,
stirring to break up the turkey into crumbles, for 5 to 7 minutes, or until it is browned. Stir in the
tomatoes and cook another 5 to 6 minutes, or until the liquid has cooked down.
Meanwhile, coat a cast-iron skillet with cooking spray and cook the tortillas, 1 at a time, on both
sides until crisp, about 2 minutes on each side. Transfer the crisped tortillas to the baking sheets.
Spoon the turkey mixture over the tortillas, spreading it evenly. Sprinkle the "pizzas" with the
olives and the cheese and bake until the cheese is melted, about 6 to 7 minutes.
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Tri-State Pizza Recipe
Ingredients:
* 6 ounces no salt added tomato paste
* 8 ounces no salt added tomato sauce
* 20 ounces pizza dough
* 1/4 teaspoon crushed red pepper
* 1 teaspoon Italian seasoning
* 1 clove garlic -- minced fine
* 1 small onion -- minced
* 8 ounces mushrooms -- sliced
* 8 ounces Italian six cheese -- shredded
* 5 ounces Canadian bacon -- diced
* 3 ounces pepperoni slices
* vegetable cooking spray
Directions:
Heat oven to 400 F.
Mix the tomato paste, tomato sauce, crushed red pepper, Italian seasoning, onion and garlic
together in a small bowl.
Spray 2 pizza pans with vegetable spray. Divide dough into two equal parts and spread evenly in
each pan. Divide the sauce evenly between the two pans spreading evenly across the dough. Top
each pizza with the pepperoni, Canadian bacon and mushrooms. Sprinkle with the cheese. Bake at
400 F for 18 minutes.
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Truffle Pizza Recipe
Ingredients:
* 1 tablespoon Yeast
* 1 cup Warm water (110 degrees)
* 1/4 cup Olive oil
* 3 1/2 cups Flour
* 2 teaspoons Salt
* 1 pound New potatoes; thinly sliced, blanched
* 1 cup Julienned red onions
* 2 tablespoons Extra-virgin olive oil
* Salt; to taste
* Freshly-ground white pepper; to taste
* 1/2 cup Grated Parmigiano-Regginao cheese
* 1 Drizzle truffle oil
* 2 tablespoons Chopped chives
Directions:
Preheat the oven 400 degrees. In an electric mixer, whisk the yeast, water, and oil, together, to
form a paste. Using a dough hook, add the flour and salt to the paste, mix the dough until the
dough comes away from the sides and crawls up the sides of the hook. Remove the dough from
the bowl and turn the dough into a greased bowl, cover. Let the dough rise until double in size,
about 1 hour.
Turn the dough out onto a floured surface and divide into four 4-ounce balls, cover. Let the dough
rest for 10 to 15 minutes. Press each dough out into a 10-inch circle about 1/2- to 1-inch thick.
Lightly brush the dough with olive oil.
Divide the potatoes into four portions and season with salt and pepper. Cover each dough with
the potatoes, leaving a 1-inch border. In a small mixing bowl, toss the red onions with the extravirgin
olive oil. Season with salt and pepper. Place a layer of the red onions on top of the potatoes.
Sprinkle each pizza with the grated cheese. Drizzle each pizza with the truffle oil.
Bake for 15 to 20 minutes or until the crust is crispy and golden-brown. Garnish the pizza with
chives.
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Turkey Club Pizza Recipe
Ingredients:
* 1 package Refrigerated Pizza Dough
* 2 teaspoons Sesame seeds
* 1/4 cup Mayonnaise
* 1 teaspoon Lemon zest
* 1 cup Shredded Jack cheese
* 1/2 tablespoon Basil
* 4 ounces Deli Sliced Turkey Meat
* 6 slices Bacon -- Cooked And Drained
* 1 small Tomato -- Thinly Sliced
* 1/2 cup Swiss Cheese -- Shredded
Directions:
Unroll pizza crust on pizza or cookie sheet. Sprinkle with sesame seeds. Bake for 10 minutes at
425F degrees.
Mix mayo and lemon zest. Spread over crust. Top with remaining ingredients in order listed and
bake 425F degrees for 7-9 minutes.
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Turkey Club Pizza Recipe
Ingredients:
* 1 prepared pizza crust or shell (like Boboli)
* 1/4 cup mayonnaise
* 1 teaspoon lemon zest
* 1 teaspoon Dijon mustard
* 1 cup shredded Monterey Jack cheese
* 1 teaspoon dried basil leaves
* 8 slices of turkey deli meat
* 6 slices of turkey bacon
* 1 tomato
* 1/2 cup shredded Swiss Cheese
Directions:
Heat oven to 425 degrees. In a small bowl combine mayonnaise, lemon zest and mustard; blend
well. Spread over prepared crust. Cook turkey bacon in a microwave for 4 - 6 minutes. Top pizza
with Monterey Jack cheese, basil, cooked turkey bacon, turkey deli slices, and tomatoes.
Sprinkle with Swiss cheese. Bake at 425 degrees for 7 - 9 minutes or until crust is golden brown
and cheese is melted.
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Turkey Club Pizza Recipe
Ingredients:
* 1 pizza crust(12" size), pre-baked
* 3 ounces bacon strips, cooked and diced
* 3 ounces cooked turkey breast, diced
* 2 ounces red onion, sliced
* 5 ounces Wisconsin Cheddar, shredded
* 2 ounces Wisconsin Smoked Gouda, shredded
* 4 tablespoons mayonnaise
* 1 tablespoon Dijon mustard
* 1/2 head iceberg lettuce, shredded
* 4 medium tomatoes, chopped
* 1 teaspoon black pepper, cracked
Directions:
Prepare 12" pizza crust; cool slightly.
Spread mayonnaise and mustard evenly over bottom. Place 1/2 of the shredded cheese on
mayonnaise base; top with turkey, bacon and onion. Sprinkle remaining cheese on top.
Bake at 425° F for 8 - 10 minutes or until cheese is slightly brown and bubbly. Remove from oven;
top with fresh shredded lettuce and tomatoes. Sprinkle with pepper.
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Upside Down Pizza Recipe
Ingredients:
* 1 diced bell pepper
* 1 diced onion
* Quartered pepperoni slices
* Diced tomatoes
* Sliced mushrooms
* Shredded mozzarella or provolone
* Italian herbs
* Parmesan cheese for garnish
* 8 inch rounds of pita bread, left whole
Directions:
Preheat a small skillet or omelette pan. Add pepperoni, veggies, and seasonings. Stir for a minute
until crisp/tender and then add cheese.
Place pita on top of the sauteed mixture and press firmly. Carefully invert a flat plate over the pan.
Holding pan and plate firmly together, flip pizza onto plate. Top with grated parmesan. Cut into
wedges and serve.
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Upside Down Pizza Recipe
Ingredients:
* 1 1/2 pound ground beef or sausage
* 1 medium onion, chopped
* 1/2 chopped bell pepper, if desired
* 1 (15.5 oz) jar pizza sauce
* 1/2 tablespoon garlic salt
* 1/4 tablespoon oregano leaves
* 8 ounces mozzarella cheese, grated
* pepperoni slices
Topping
* 2 eggs
* 1 cup milk
* 1 tablespoon oil
* 1/2 teaspoon salt
* 1 cup flour
* 1/2 cup grated parmesan cheese
Directions:
Preheat oven to 350. Brown beef, onions and peppers and mix in other ingredients. Line 9x13 pan
with pepperoni slices. Pour mixture on top. Sprinkle on cheese.
For Topping: Mix and pour on top of meat, sauce and cheese mixture and bake for 20 minutes.
Other pizza ingredients may be added to above mixture.
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White Onion Pizza Recipe
Ingredients:
* 1 recipe pizza dough
* 3 medium onions
* 1/4 cup grated Romano cheese
* 1/2 cup grated/shredded other white cheese such as mozzarella, white cheddar etc
* 2 tablespoons extra virgin olive oil
* 3 tablespoons chopped parsley
* anchovies- optional
* salt, pepper, garlic powder, dried: oregano, basil, thyme to taste
Directions:
No tomato sauce for this pizza, hence "'white" pizza. Good quality olive oil as well as cheeses are
important for best flavor and quality
Peel whole onions and boil 5 minutes and drain. When cool, slice thin and rinse under water and
drain again.
Roll out dough and place on pizza pan or warm oven stone. Sprinkle with olive oil and spread over
onions. Sprinkle on cheeses and season to taste with salt, pepper and herbs. Bake in a preheated
450 oven about 20 to 25 minutes. Sprinkle on parsley. Cool 5 minutes before slicing. Slice into 6
to 8 pieces or as desired. Serve with a green salad , and a glass of wine for dinner!
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White Pizza Recipe
Ingredients:
* 1 Pizza shell, 12"
* 2 tablespoons Olive oil
* 4 teaspoons Garlic; chopped fine
* 2 tablespoons Basil, fresh; OR
* 2 teaspoons Basil, dried
* 2 medium Tomato; thinly sliced
* 1/4 pound Mozzarella; grated, or to-taste
* 1/4 pound Provolone; grated, or to-taste
* 1/4 cup Romano; grated
* 2 teaspoons Oregano, dried
Directions:
Roll crust out to 12" circle. Brush crust with olive oil, sprinkle with garlic and basil. Arrange
tomato slices over crust and top with grated mozzarella, provolone, and Romano cheeses. Bake in
a hot preheated oven (425 to 450 degrees) 12 to 15 minutes or until cheese has melted and crust is
lightly browned. Sprinkle with oregano. For best results, bake on parchment paper directly on
pizza stone or oven tiles
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White Pizza with Mascarpone and Smoked Mozzarella Recipe
Ingredients:
* 8 ounces grated smoked mozzarella
* 1 teaspoon chopped fresh thyme
* or
* 1/2 teaspoon dried thyme
* 1 teaspoon chopped fresh oregano
* or
* 1/2 teaspoon dried oregano
* 2 garlic cloves
* 1/2 cup ricotta cheese
* 1/4 cup mascarpone
* Salt and freshly ground black pepper
* 1 large Boboli pizza shell
* 1 tablespoon olive oil
Directions:
Preheat the oven to 450 degrees F. Grate the smoked mozzarella; if using fresh herbs, chop
enough thyme and oregano to measure 1 teaspoon each.
Chop the 2 garlic cloves. In a small bowl, blend the 1/2 cup ricotta and 1/4 cup mascarpone
together well and season with salt and plenty of ground black pepper. Place the pizza shell on a
large baking pan and brush it with the 1 tablespoon olive oil; with a spatula, spread the ricotta
mixture evenly over the shell. Sprinkle the grated smoked mozzarella over the top, then scatter
the 1 teaspoon each of fresh herbs and the 2 chopped garlic cloves over the mozzarella. Bake the
pizza for 15 minutes, or until hot and bubbly. Remove the pizza from the oven and let it rest a
minute of two before cutting into wedges.
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White Spinach Pizza Recipe
Ingredients:
* 1 (10-oz) can refrigerated pizza crust
* 1 cup skim milk
* 3 tablespoons all-purpose flour
* Salt and pepper to taste
* 1/2 pound mushrooms, sliced
* 1/2 teaspoon minced garlic
* 3 cups fresh spinach, washed and stemmed
* 1/2 teaspoon dried basil
* 1/4 cup crumbled feta
* 1/2 cup shredded part-skim mozzarella cheese
Directions:
Preheat oven to 425°F. Pat crust into a round 12-inch pizza pan coated with nonstick cooking
spray. Bake for 7 minutes or until crust begins to brown.
In a small pot, mix together milk and flour over medium-high heat until thickened. Season with
salt and pepper to taste. Spread white sauce over partially baked crust.
Meanwhile, in a skillet coated with nonstick cooking spray, sauté mushrooms and garlic until
tender, about 5 minutes. Add spinach, stirring until wilted. Add basil.
Spread spinach mixture over white sauce. Sprinkle with feta and mozzarella cheeses. Return to
oven and continue baking for 10 minutes until crust is golden brown and cheese is melted.
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Windy City Pizza Recipe
Ingredients:
* 1 1/2 package refrigerated crescent rolls
* 8 ounces cream cheese, softened
* 1/4 cup fresh Parmesan cheese, grated
* 1 small garlic clove, pressed
* 2 plum tomatoes, thinly sliced
* 1/4 cup green bell pepper, chopped
* 2 ounces thinly sliced hard salami
* 1 tablespoon fresh basil leaves, snipped
Directions:
Preheat oven to 350 degrees. Unroll dough and divide into triangles. Roll or press crescent rolls
together on a round or rectangle pizza pan or cookie sheet. Bake at 350 degrees for 12-15 minutes
or until golden brown. Cool completely. Mix cream cheese, garlic and 1 tablespoons of Parmesan
cheese. Spread evenly over crust. Top with tomato slices, chopped green pepper, green onions and
salami wedges.
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Zwibbelsploatz (Onion Pizza ) Recipe
Ingredients:
For homemade dough use
* 500 grams rye flour
* 1 teaspoon Salt,
* 1.05 cup lukewarm water
* 1/4 fresh yeast (Wuerfelhefe)
Zwibbelsploatz (onion pizza) topping:
* 7.14 ounces bacon
* 1000 grams onions
* 2 tablespoons sour cream
* 2 eggs, Salt,
* Breadcrumbs and caraway seeds to taste
For Oeleploatz (Oilpizza)
Topping
* 1000 grams onions
* 200 grams bacon
* 4 tablespoons oil,
* Salt and pepper
Directions:
For Bread dough: use store bought or make a traditional dough (500g to 750g store bought bread
dough for baking sheet)
For homemade dough:
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Mix all ingredients, let rise and roll out onto a greased baking sheet.
Onto these dough put different toppings
Zwibbelsploatz (onion pizza) topping:
Cut very thick slices of bacon into cubes. Cut up onions and put into heavy pot. Saute until onions
done. Take from stove and add all other ingredient to the cooled mixture. The mixture shouldn't
be to liquid. If to runny add breadcrumbs to thicken. Put onion topping evenly on rolled out bread
ough. Bake at 260*c (500*F) for about 40 to 50 minutes in oven or until golden brown.
Put oil onto bread dough, then cubed bacon and sliced onions evenly. Bake at 260*C (500*F)
golden brown.
Barbecue Chicken Pizza Recipe
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 500°F. 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.
dFor Oeleploatz (Oilpizza)
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Barbecue Chicken Pizza (Superbowl) Recipe
Ingredients:
* 2 tablespoons olive oil
* 2 large boneless chicken breast halves
* 1/2 cup hickory-flavored barbecue sauce
* 7 ounces smoked Gouda cheese, coarsely shredded
* 1 (16-ounce) Boboli (baked cheese pizza crust)
* 3/4 cup thinly sliced red onion
* 1 green onion, chopped
Directions:
Position rack in center of oven. Place large baking sheet on rack and preheat oven to 450F. for 30
minutes. Heat olive oil in heavy medium skillet over medium-high heat. Season chicken with salt
and pepper. Add chicken to skillet and saute until just cooked through, about 5 minutes per side.
Transfer chicken to plate; let rest 5 minutes. Cut chicken crosswise into 1/3 inch-wide slices.
Using slotted spoon, transfer chicken to medium bowl.Toss with 1/4 cup barbecue sauce. Spread
half of cheese on Boboli.
Arrange chicken slices on Boboli, spacing evenly. Spoon any remaining barbecue sauce from bowl
over. Sprinkle red onion over chicken. Drizzle with remaining 1/4 cup barbecue sauce. Sprinkle
remaining cheese and green onion over. Transfer pizza to hot baking sheet. Bake until bottom of
crust is crisp and cheese on top melts, about 14 minutes. Let pizza stand 5 minutes.
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Barbecued Chicken Pizza Recipe
Ingredients:
* 2 boneless, skinless chicken breast halves, sliced thin
* 1/2 teaspoon salt, divided
* 1/4 teaspoon freshly ground black pepper
* 3 tablespoons cooking oil
* 1 medium red onion, peeled and thinly sliced
* 1 cup thinly sliced mushrooms
* 1/2 cup hickory-flavored barbecue sauce
* 1 (12-inch) pre-baked pizza crust
* 2 cups grated smoked Gouda or shredded mozzarella cheese
Directions:
Heat oven to 450ºF. Cover baking sheet with heavy duty aluminum foil. Rinse chicken. Pat dry.
Sprinkle with 1/4 teaspoon salt and pepper. Heat oil in large skillet on medium-high heat. Add
chicken. Saute 2 minutes, or until exterior is no longer pink. Remove chicken from pan with
slotted spoon. Add onion and mushrooms to pan. Sprinkle with remaining 1/4 teaspoon salt.
Saute 3 minutes, or until onion is translucent. Remove pan from heat. Return chicken to pan. Stir
barbecue sauce into chicken and vegetables. Place pizza crust on baking sheet. Arrange half of
cheese on pizza crust. Top with chicken mixture. Top chicken with remaining cheese. Bake at
450ºF for 10 to 12 minutes, or until crust is crisp and cheese melts. Let stand 3 minutes before
cutting. Serve immediately.
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Barbeque Chicken & Bacon Pizza Recipe
Ingredients:
* 2 Italian pizza crusts (6 to 7 inch)
* 1/4 cup Barbecue Sauce
* 1 package (6 oz. size) Oven Roasted Chicken Breast Meat
* 3/4 cup Shredded Cheddar or Mozzarella Cheese
* 1/2 cup Cooked and Chopped Bacon Pieces
* 1/4 cup each chopped green onion, tomato and bell pepper (optional)
Directions:
SPREAD pizza crusts with barbecue sauce.
TOP evenly with chicken breast cuts, cheese, bacon, onion, tomato and peppers. Place on cookie
sheet.
BAKE at 450°F for 8 to 10 minutes or until thoroughly heated.
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BBQ Chicken Pizza Recipe
Ingredients:
* 3 boneless chicken breast halves, cooked and cubed
* 1 cup hickory flavored barbecue sauce
* 1 tablespoon honey
* 1 teaspoon molasses
* 1/3 cup brown sugar
* 1/2 bunch fresh cilantro, chopped
* 1 (12 inch) pre-baked pizza crust
* 1 cup smoked Gouda cheese, shredded
* 1 cup thinly sliced red onion
Directions:
Preheat oven to 425 degrees F (220 degrees C). In a saucepan over medium high heat, combine
chicken, barbecue sauce, honey, molasses, brown sugar and cilantro. Bring to a boil.
Spread chicken mixture evenly over pizza crust, and top with cheese and onions. Bake for 15 to 20
minutes, or until cheese is melted.
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BBQ Chicken Pizza II Recipe
Ingredients:
* 1 (10-ounce) Italian cheese-flavored pizza crust (such as Boboli)
* 3/4 cup tomato chutney
* 2 cups chopped roasted skinless, boneless chicken breasts
* 2/3 cup diced plum tomato
* 3/4 cup shredded extra-sharp white cheddar cheese
* 1/3 cup chopped green onions
Directions:
Preheat oven to 450 degrees.
Place crust on a baking sheet. Bake at 450 degrees for 3 minutes. Remove from oven; spread
chutney over crust, leaving a 1/2-inch border.
Top chutney with chicken. Sprinkle diced tomato, cheese, and green onions evenly over chicken.
Bake at 450 degrees for 9 minutes or until cheese melts. Cut pizza into wedges.
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Boursin Chicken Pizza Recipe
Ingredients:
* 1 pizza crust
* 1/4 cup dry white wine
* 1 tablespoon lemon juice
* 2 tablespoons olive oil -- divided
* 1 clove garlic -- minced
* 1/2 teaspoon dried oregano leaves
* 1/2 teaspoon dried basil leaves
* 1/2 teaspoon black pepper
* 1 pound boneless skinless chicken breast
* nonstick cooking spray
* 3/4 cup crumbled light boursin cheese
* 1/2 cup chopped fresh basil
* 2 tablespoons chopped fresh chives
Directions:
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Prepare Pizza Crust. Combine white wine, lemon juice, 1 tablespoon olive oil, garlic, oregano, basil
and pepper in medium bowl. Transfer wine mixture to large resealable plastic food storage bag.
Add chicken to bag; seal bag and knead to coat chicken with marinade.
Place in refrigerator and marinate at least 2 hours or overnight.
Remove chicken from marinade; discard remaining marinade. Spray large nonstick skillet with
cooking spray; heat over medium heat until hot. Add chicken; cook and stir 12 to 15 minutes or
until chicken is golden brown and no longer pink in center. Remove chicken to cutting board.
When chicken is cool enough to handle, cut into 1/2-inch pieces.
Preheat oven to 450°F. Brush dough with remaining 1 tablespoon olive oil. Top with chicken,
Boursin cheese, basil and chives. Bake 18 to 20 minutes or until crust is golden brown and cheese
is melted.
Buffalo Chicken Wing Pizza Recipe
Ingredients:
* 3/4 pound chicken pieces
* 2 tablespoons Creole seasoning
* 1/2 cup flour
* 1/2 cup oil, for frying chicken
* 1/2 cup chicken wing sauce, ready-made
* OR
* 3 ounces hot sauce
* 6 tablespoons butter -- melted
* 1/4 cup blue cheese dressing
* 4 ounces mozzarella cheese -- shredded
* 3 tablespoons blue cheese -- crumbled
* 1 medium pizza crust
Directions:
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Mix flour and Cajun seasoning (I use Emeril's Essence) in a plastic bag. Put chicken pieces in the
bag (1 or 2 at a time) and shake until coated with flour mix. Heat oil in a fry pan. Add chicken and
cook, turning occasionally, for about 20 minutes.
Preheat oven to 425 degrees F.
Remove chicken and allow to cool enough to handle. Chop chicken into pieces about 1/2" in
diameter. Shake approximately 2 teaspoons of hot sauce onto the chicken (or to taste).
Spread pizza dough onto greased pan, about 14" diameter. Mix chicken wing sauce with blue
cheese dressing. Spread the sauce mixture onto the pizza dough.
Spread the pieces of chicken onto top of the sauce. Sprinkle shredded mozzarella over the chicken.
Sprinkle the crumbled blue cheese on to of the mozzarella.
Bake at 425 F for about 20 minutes, or until cheese is lightly browned.
California Pizza Kitchen Original BBQ Pizza Recipe
Ingredients:
* 1 tablespoon honey
* 1 cup warm water
* 2 teaspoons active dry yeast
* 3 cups all-purpose flour
* 1 teaspoon salt
* 10 ounces chicken breast - boned and skinned
* 1 tablespoon olive oil
* 2 tablespoons barbecue sauce
* 1/2 cup barbecue sauce
* 2 cups Gouda cheese
* 1/4 small red onion - sliced into rings
* 2 tablespoons cilantro
Directions:
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To make the dough
In a small bowl, dissolve the honey in the warm water. Sprinkle the yeast over the water and stir
until it dissolves. Let the yeast mixture stand for 5 minutes, until a layer of foam forms on the
surface. In a large bowl, combine the flour and the salt. Make a well in the center of the flour
mixture and pour the olive oil and the yeast mixture. Stir the flour into the wet ingredients, until
all the flour is incorporated. If its too dry, add more water. On a lightly floured surface, knead the
dough for 15 minutes, until it is smooth and elastic. Shape the dough into a ball and put in in a
well-oiled bowl. Cover with a moist towel and let rise in a warm place until double in bulk (about 1
1/2 hours).
One hour before baking the pizzas, start preheating the oven with pizza stones inside at 500
degrees F.
For the Chicken
In a large frying pan, heat the olive oil on medium high heat. add chicken pieces. saute until
cooked (6 minutes). Chill. Coat chicken with 2 tablespoons barbecue sauce. Set aside in the
refrigerator.
For the Pizza
Punch the dough down, and divide into 4 equal portions. Roll out each portion into an 6-8 inch
flat circle. Spread 1/4 cup barbecue sauce over the surface of the dough. Distribute 1/2 of the
cheese over the sauce. Distribute 1/2 of the chicken over the cheese. Place half of the onion rings
over the chicken pieces. Place the pizza in the oven (on top of pizza stones). Bake until crust is
crispy and cheese is bubbling (8-10 minutes). Remove pizzas from the oven and sprinkle each
with 1/2 of the cilantro.
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California Pizza Kitchen`s Thai Chicken Pizza Recipe
Ingredients:
* 1 tablespoon honey
* 1 cup warm water
* 2 teaspoons active dry yeast
* 3 cups all-purpose flour
* 1 teaspoon salt
Topping
* 3 1/2 tablespoons peanut butter
* 3 tablespoons brewed tea
* 3 tablespoons rice vinegar
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* 2 tablespoons soy sauce
* 2 teaspoons chili oil
* 1 tablespoon ginger, minced
* 2 teaspoons honey
* 1/2 teaspoon sesame oil
* 2 tablespoons sesame seeds, toasted
* 1 1/2 tablespoon green onions
* 1/2 pound chicken breast, cut in 1/4-inch strips
* 1/2 cup mozzarella cheese, shredded
* 1 carrot, shredded
* 1/4 cup cilantro, chopped
Directions:
For the dough: In a small bowl, dissolve the honey in the warm water. Sprinkle the yeast over the
water and stir until it dissolves. Let the yeast mixture stand for 5 minutes, until a layer of foam
forms on the surface.
In a large bowl, combine the flour and the salt. Make a well in the center of the flour mixture and
pour the olive oil and the yeast mixture. Stir the flour into the wet ingredients, until all the flour is
incorporated. If its too dry, add more water. On a lightly floured surface, knead the dough for 15
minutes, until it is smooth and elastic.
Shape the dough into a ball and put in a well-oiled bowl. Cover with a moist towel and let rise in a
warm place until double in bulk (about 1-1/2 hours).
For the topping: Combine peanut butter and next 7 ingredients (to sesame oil) in a blender.
Process until smooth. Set aside. In the meantime, season chicken strips with red pepper and salt.
Sauté in 2 tablespoons olive oil, until done (about 7 minutes).
Coat chicken with 2 tablespoons peanut sauce. Set aside in the refrigerator. Punch the dough
down, and divide into 2 equal portions. Roll out each portion into an 9-inch flat circle. Spread 1/4
cup peanut sauce over the surface of each of the doughs. Distribute 1/2 of the cheese over the
sauce. Repeat with other pizza. Distribute 1/2 of the chicken over the cheese. Repeat with other
pizza. Place the pizzas in the oven (on top of pizza stones). Bake until crust is crispy and cheese is
bubbling (8-10 minutes). Remove pizzas from the oven and sprinkle each with carrot and cilantro.
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Burrito Mexicalian Pizza Recipe
Ingredients:
* 1 box single cheese pizza mix
* 1 (4 oz.) can chopped green chilies, drained
* 1 (16 oz.) can refried beans
* 2 tablespoons chili seasoning
* 1/4 teaspoon Tabasco
* 8 ounces grated Cheddar cheese
* 1/2 pound browned ground beef
* 1 onion, chopped
* 1 green pepper, cut in strips
* 1 tomato, chopped
* 3/4 cup sliced ripe olives
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Directions:
Prepare dough as directed on box; add 2 ounces of green chilies to dough.
Mix together refried beans, chili seasoning, Tabasco and remaining chilies.
Spread evenly over dough. Add sauce, grated cheese from box and grated Cheddar cheese. Top
with browned ground beef, chopped onion, green pepper strips, tomato pieces and olives. Bake
for 20 minutes at 425 degrees.
Deep Dish Mexican Pizza Recipe
Ingredients:
* 1 thick pizza crust
* nonstick cooking spray
* 1/2 small onion -- diced
* 1 teaspoon chili powder
* 1/2 teaspoon ground cumin
* 1/4 teaspoon ground cinnamon
* 15 ounces black beans -- rinsed and drained
* 2 ounces diced green chilies
* cornmeal
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* 1 cup shredded monterey jack cheese
* 3/4 cup diced tomatoes
* 1/2 cup frozen whole kernel corn -- thawed
* 1/2 green bell pepper -- diced
* 2 ounces sliced ripe black olives -- drained
* 1/2 teaspoon olive oil
* salsa -- optional
* sour cream -- optional
Directions:
Prepare Pizza Crust. Preheat oven to 500°F. Spray 2- to 3-quart saucepan with cooking spray.
Place over medium heat. Add onion, chili powder, cumin, cinnamon and 1 tablespoon water; stir.
Cover and cook 3 to 4 minutes or until onion is crisp-tender. Stir in beans and chilies. Transfer
1/2 of the bean mixture to food processor or blender; process until almost smooth. Spray 14-inch
deep-dish pizza pan with nonstick cooking spray; sprinkle with cornmeal. Press dough gently into
bottom and up side of pan. Cover with plastic wrap and let stand in warm place 15 to 20 minutes
or until puffy. Bake 5 to 7 minutes or until dry and firm on top. Spread pureed bean mixture over
crust up to thick edge. Top with half the cheese, remaining bean mixture, tomatoes, corn, bell
pepper and olives. Top with remaining cheese. Bake 10 to 12 minutes more or until crust is deep
golden. Brush crust edges with olive oil. Cut into wedges. Serve with salsa and sour cream.
Mayonnaise Burrito Pizzas Recipe
Ingredients:
* 4 flour tortillas
* 8 ounces catsup
* 8 ounces freshly squeezed Mayonnaise
* 8 ounces EZ-Cheese American
* 8 ounces EZ-Cheese cheddar
Directions:
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Preheat oven to 350. Arrange the tortillas on cookie sheet. Mix catsup and Mayonnaise in bowl,
divide into 4 portions, spread each portion onto each tortilla. Top with cheese, half American and
half cheddar. Cook 15-20 minutes. serve.
Mexican Deep-Dish Pan Pizza Recipe
Ingredients:
* 2 boxes (8.5 oz size) corn muffin mix
* 2 eggs
* 4 tablespoons melted butter
* 1 1/2 cup milk
* 1 cup frozen corn kernels
* Extra-virgin olive oil or, vegetable oil, for drizzling
Topping
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* 2 tablespoons extra-virgin or vegetable oil
* 1 pound ground beef
* 1 small onion, finely chopped
* 1 tablespoon chili powder
* 2 teaspoons ground cumin
* 2 teaspoons cayenne sauce
* Salt
* 2 1/2 cups shredded Cheddar or jack cheese
* 1/2 red bell pepper, chopped
* 1 can (2 1/4 ounce sized) sliced jalapenos, drained
* 2 scallions, chopped
* 2 small vine ripe tomatoes, seeded and diced
* 2 tablespoons drained sliced green salad olives
* 2 tablespoons chopped cilantro leaves, optional garnish
* 1 cup taco sauce
Directions:
Preheat oven to 400 degrees F.
Mix together the muffin mix with the eggs, melted butter, milk and frozen corn kernels. Lightly
grease a large oven-safe nonstick skillet with oil and pour in the muffin mix. Place pan in oven
and bake 12 to 15 minutes in center of the oven until light golden in color.
In another skillet over medium-high heat, brown the meat; add onions and spices and cook meat
minutes more.
with meat, cheese, and veggies. Add pan back to oven and
cook 5 minutes more to melt cheese. Garnish with cilantro, optional.
Cut into 8 wedges and serve the deep dish pan pizza from the skillet. Pass taco sauce at the table
to sprinkle on top.
Mexican Pita Pizzas (Mexico) Recipe
Ingredients:
* 4 Pita breads
* 1 can Black beans (15 oz) drained
* 1 can Pico de Gallo (11.5 oz) drained
* 1 cup Cheese, Cheddar shredded
* 1 cup Cheese, Monterey Jack shredded
5 Remove cornbread from oven and top
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* 2 cups Lettuce shredded
* Salsa
* Guacamole
* Scallions sliced
* Olives, ripe
* Sliced
Directions:
Heat oven to 375F. Place pita breads on large baking sheet. In medium bowl, combine beans and
Pico de Gallo. Spoon over pita breads. Sprinkle each with cheeses. Bake 14 to 18 minutes or until
heated through and cheese is melted. Top with shredded lettuce. Cut each into 6 wedges. Serve
with salsa, sour cream, guacamole, scallions and/or olives.
Mexican Pizza Recipe
Ingredients:
For dough
* 1 cup warm water PLUS"PLUS" means this ingredient in addition to the one on the next line,
often with divided uses
* 2 tablespoons warm water
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* 2 1/2 teaspoons active dry yeast
* 1/2 teaspoon sugar
* 3 tablespoons peanut oil
* 2 1/3 cups all-purpose flour
* 2/3 cup cornmeal plus additional for sprinkling pizza pan
* 1 teaspoon salt
* 1/2 teaspoon ground cumin
For sauce
* 1 1/2 pound fresh tomatillos, husks discarded
* 1 small onion, sliced thin
* 2 garlic cloves, sliced thin
* 2 tablespoons peanut oil
* 1/4 cup packed fresh coriander sprigs, washed, dried, and chopped
* 1 tablespoon fresh lime juice
* 1 pound fresh chorizo, casings discarded
* 1 1/2 cup grated mexican blend cheese or Cheddar
* 2 fresh poblano chilies, roasted and cut into thin strips
* 2 scallions, sliced thin
* 1/4 cup thinly sliced drained pimento-stuffed green olives
* 1/4 cup cooked black beans, rinsed if canned
Directions:
Make dough: In a small saucepan heat 1/2 cup water to 110°F. and transfer to a large bowl. Stir in
yeast and sugar and let stand 5 minutes, or until foamy. Stir in remaining water and dough
ingredients to form a dough and on a lightly floured surface knead until smooth and elastic, about
10 minutes.
Put dough in a lightly oiled deep bowl, turning to coat, and let rise, covered loosely, in a warm
place until doubled in bulk, about 1 hour. (Alternatively, let dough rise, covered loosely, in
refrigerator overnight, or until doubled in bulk.)
Make sauce: In a 4-quart saucepan of boiling water blanch tomatillos 1 minute and drain in a
colander. Cut each tomatillo into 8 wedges. In a large heavy skillet cook onion and garlic in oil
over moderate heat, stirring occasionally, until onion is pale golden. Add tomatillos and cook over
moderate heat, stirring occasionally, until tomatillos are softened and mixture is reduced to about
1 1/4 cups. Cool mixture slightly and in a food processor purée until smooth. Transfer sauce to a
bowl and stir in coriander, lime juice, and salt to taste.
In a large heavy skillet cook sausage over moderately high heat, stirring and breaking up lumps,
until cooked through and browned. Transfer sausage with a slotted spoon to paper towels to
drain. Preheat oven to 525°F. and adjust oven rack on top shelf. Sprinkle a 16-inch perforated
pizza pan with additonal cornmeal. Punch down dough and on a lightly floured work surface with
a floured rolling pin roll out into a 17-inch circle. Fit dough into pan, forming an edge, and bake 5
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minutes. Spread sauce over partially cooked dough, leaving a 1/2-inch border around edge, and
sprinkle with sausage, cheese, chilies, scallions, olives, and beans. Bake pizza 10 minutes, or until
cheese is melted and crust is pale golden.
To Roast Peppers Using a long-handled fork char the peppers over an open flame, turning them,
for 2 to 3 minutes, or until the skins are blackened. (Or broil the peppers on the rack of a broiler
pan under a preheated broiler about 2 inches from the heat, turning them every 5 minutes, for 15
to 25 minutes, or until the skins are blistered and charred.) Transfer the peppers to a bowl and let
them steam, covered, until they are cool enough to handle. Keeping the peppers whole, peel them
starting at the blossom end, cut off the tops, and discard the seeds and ribs.
Mexican Pizza Recipe
Ingredients:
* 1 (12" size) pre-baked pizza/bread crust
* 1 can spicy refried beans (16 oz. size)
* 3/4 cup medium salsa
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* 1/2 cup cheddar cheese -- shredded
* 1/2 cup monterey jack cheese -- shredded
* 1/2 cup green onions -- sliced
* 1 can sliced black olives -- drained (2 1/4 oz. size)
* 1 teaspoon cilantro -- minced
Directions:
Place crust on large baking sheet.
In bowl, combine beans and salsa; spread on crust. Sprinkle on remaining ingredient except
cilantro. Bake at 450 degrees F for 10 minutes. Top with cilantro.
Mexican Pizza II Recipe
Ingredients:
* 1/2 pound Lean Ground Beef
* 1 cup Salsa
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* 2 cups Shredded Cheddar Cheese
* 1 1/2 teaspoon Chili Powder
* 1/2 teaspoon Cumin (optional)
* 4 (10 inch size) Flour Tortillas
* Chopped Green Pepper, Onions, Mushrooms
Directions:
In a skillet, brown the Lean Ground Beef. Drain off the excess grease and then add the Chili
Powder and Cumin.
Spread 1/4 cup of the Salsa on each Flour Tortillas and 1/4 of the cooked beef mixture. Top with
the Shredded Cheddar Cheese and the toppings of your choice.
Bake in a pre-heated 400-degree oven for 8 to 10 minutes.
Mexican Salmon Pizza Recipe
Ingredients:
* Nonstick cooking spray
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* 2 small purchased baked pizza crusts (about 7 inches in diameter)
* 1/2 cup bottled salsa or picante sauce
* 1/2 cup coarsely crushed tostadas
* 1/2 cup cooked, flaked salmon
* 1/4 cup chopped red onion (optional)
* 1 cup shredded Mexican seasoned cheese** or Monterey Jack cheese
Directions:
** A packaged combination of Cheddar, Colby and Monterey Jack cheeses with Mexican
seasonings.
Heat oven to 450°F. Spray top surface of each pizza crust with nonstick spray and place on a
baking sheet. Spread half of salsa on each crust. Top each crust with crushed tostadas, salmon,
onions and cheese. Bake until cheese is bubbly and lightly browned, 8-10 minutes.
Mexican Stuffed Pizza Recipe
Ingredients:
* 1 can (15 oz.) chili with beans
* 1 can (4 oz.) diced green chiles
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* 2 packages (8 oz.) refrigerated crescent roll dough
* 1/2 cup shredded cheddar cheese
* 2 cups toppings (shredded lettuce, chopped tomato, sliced
* ripe olives, chopped onions, guacamole, sour cream
* and shredded cheddar cheese)
Directions:
Preheat oven to 350° F.
Combine chili and green chiles in medium bowl. Slightly overlap crescent dough triangles around
edge of 10-to 12-inch-round pizza pan, positioning top half of each triangle so that it is hanging
over the edge of the pan.
Spoon chili mixture in center of each crescent roll triangle; bring top half of each triangle over
chili and tuck under pointed end. Sprinkle with cheese.
Bake for 30 to 35 minutes at 350F or until golden brown. Top immediately with toppings. Serve
hot.
Taco Bell Mexican Pizza Recipe
Ingredients:
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* 1/2 pound 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
Directions:
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 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.
Tex-Mex Pizza Recipe
Ingredients:
* 1 (12 inch) Thin Crust Dough shell (uncooked)
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212
* 2 large Tomatoes, diced
* 1 tablespoon Chopped jalapeno pepper
* 4 Green onions, chopped
* 2 Cloves garlic, minced
* 2 cups Cheddar cheese, shredded
* 2 tablespoons Grated parmesan cheese
* 1 Avocado, chopped
* 1/2 cup Sour cream
* 2 tablespoons Chopped Cilantro
Directions:
Spoon tomatoes over pizza dough, leaving a 1/2" border. Top with jalapenos, garlic and onion.
Sprinkle with cheeses and season with salt and pepper to taste. Bake in 500 degree oven for 10 to
14 min. until bottom of crust is golden brown. Top with avocado, a dollop of sour cream and
cilantro. Pass extra sour cream.
Artichoke and Red Pepper Pizza Recipe
Ingredients:
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* 1 Boboli Thin Pizza Shell
* 1 tablespoon olive oil
* 1 cup julienne cut red bell pepper
* 1 teaspoon dried basil
* 1 teaspoon dried oregano
* 5 garlic cloves, minced
* 1 can artichoke hearts, drained and chopped (not in oil)
* 1 jar sliced mushrooms, drained
* 1 1/2 cup shredded part skim mozzarella cheese
* Freshly cracked pepper
Directions:
Heat oil in a nonstick skillet, simmer ingredients until tender. Place on boboli shell and top with
cheese. Bake at directions on Boboli package.
Artichoke Pepper Pizza Recipe
Ingredients:
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* 1 medium red bell pepper
* 1 teaspoon olive oil
* 2 cloves garlic, crushed
* 1/4 cup light mayonnaise
* 1/8 teaspoon red pepper
* 1/8 teaspoon black pepper
* 1 cup artichoke hearts
* 1 (1-pound size) cooked pizza crust (like Boboli)
* 1 cup shredded mozzarella cheese
* 1/2 cup crumbled feta cheese
* 1/2 teaspoon thyme
Directions:
Cut the red bell pepper into strips. Saute in the olive oil in a skillet for 3 minutes. Stir in half the
garlic. Saute for 1 minute.
Process the remaining garlic, mayonnaise, red pepper, black pepper and artichokes in a food
processor until the artichokes are finely chopped.
Place the pizza crust on a baking sheet. Spread with the artichoke mixture to within 1/2 inch of
the edge. Top with the red bell pepper. Sprinkle with the mozzarella cheese, feta cheese and
thyme.
Bake at 450 degrees F for 14 minutes.
Avocado 'N Everything Pizza Recipe
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Ingredients:
* 2 cups buttermilk baking mix
* 1/2 cup hot water
* 1 can (8 ounces) tomato sauce
* 1/4 cup chopped green onion
* 1/2 cup shredded mozzarella cheese
* 1/2 cup sliced mushrooms
* 1/3 cup sliced ripe olives
* 1 small tomato, sliced
* 2 tablespoons olive oil
* 1 avocado, seeded, peeled and sliced
* Fresh basil leaves, optional
Directions:
Heat oven to 425F. Stir together buttermilk mix and water with fork in small bowl. Pat or roll into
12-inch circle on ungreased baking sheet or pizza pan. Mix together tomato sauce and green
onion; spread over pizza dough. Top with cheese, mushrooms, olives and tomato slices. Drizzle
olive oil over top. Bake 15 to 20 minutes or until edge of crust is golden brown. Remove pizza
from oven and arrange avocado slices over top. Garnish with basil leaves and serve.
Bell Pepper, Red Onion, And Goat Cheese Pizza Recipe
Ingredients:
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* 1 (10-ounce size) fully baked thin pizza crust (such as Boboli)
* 1/4 cup olive oil
* 3 cloves garlic, minced
* 3 cups (packed) baby spinach leaves
* 1 1/2 cup thickly sliced mushrooms
* 1/2 cup drained roasted red peppers from jar, cut into thin strips
* 1/2 cup paper-thin red onion slices
* 8 large fresh basil leaves, cut into thin strips
* 1 package (5-ounce size) soft fresh goat cheese, coarsely crumbled (or mozzarella, fontina,
gorgonzola)
Directions:
Preheat oven to 425F.
Place pizza crust on large baking sheet. Mix olive oil and minced garlic in small bowl. Using pastry
brush, brush 2 tablespoons garlic oil evenly over crust. Top with spinach leaves, then sprinkle
with sliced mushrooms, roasted red peppers, red onion slices, fresh basil, and crumbled goat
cheese. Drizzle pizza evenly with remaining garlic oil.
Bake pizza until crust is crisp and cheese begins to brown, about 18 minutes. Transfer pizza to
board. Cut into wedges and serve warm.
Better Than Frozen French Bread Pizza Recipe
Ingredients:
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* 1 loaf crusty French bread
* or
* 2 individual submarine-style hard rolls, split lengthwise
* 3/4 cup prepared low fat chunky or garden style spaghetti sauce
* 1 teaspoon dried oregano
* 1/2 fresh green pepper, sliced thinly
* 1/2 cup fresh or canned mushrooms, thinly sliced
* 1/4 cup fat-free Parmesan cheese
* 1 cup low fat, shredded mozzarella cheese
Directions:
Spoon spaghetti sauce over sliced bread or rolls. Top with mushrooms and green peppers.
Sprinkle with oregano and cheeses. Bake in preheated over for 12-15 minutes.
Black And White Pizza Recipe
Ingredients:
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* 1 Loaf frozen bread dough -- thawed
* 3 large onions -- sliced thin
* 3 tablespoons olive oil
* 1 1/2 teaspoon dried sweet basil
* Dash Seasoned Salt
* 16 ounces Black Olives -- drained & sliced
* 8 ounces Mozzarella Cheese -- shredded
Directions:
Follow package directions for thawing bread dough. In a large skillet heat oil; reduce heat; add
onions. Cover and cook, stirring frequently, until onions are just tender. Stir in seasoning and
basil. Grease a cookie sheet and set aside. Roll dough into an 11 x 14 rectangle on a lightly floured
surface. Carefully lift dough onto cookie sheet. Gently spread onions and cheese over dough
leaving an edge. Sprinkle on olives. Let this rest 15 minutes. Heat oven to 425F degrees. Bake 15
minutes or until crust is golden brown.
Broccoli Mushroom Pizza Recipe
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Ingredients:
* 1 tablespoon olive oil
* 2 cups sliced fresh mushrooms
* 1 medium onion -- chopped
* 10 ounces frozen chopped broccoli -- thawed and drained
* 1 cup spaghetti sauce
* 1 prepared pizza crust
* 8 ounces shredded mozzarella cheese
Directions:
Preheat the oven to 400°F. Grease a pizza pan or baking sheet. Saute the onions and mushrooms
in the olive oil in a large skillet until soft. Stir in the broccoli and cook until liquid is evaporated.
Stir in spaghetti sauce; remove from heat. Spoon sauce onto prepared pizza crust, leaving about
one inch around the perimeter. Top evenly with cheese. Bake for 15 minutes or until cheese is
melted and crust is golden.
Broccoli Pizza Recipe
Ingredients:
* 1 tablespoon olive oil
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220
* 1 clove garlic, minced
* 1 (12-inch) Boboli Pizza Crust
* 1 package (8 oz) shredded mozzarella cheese, divided
* 1 cup small broccoli flowerets
* 1/2 cup thin red onion wedges,
* 1/2 cup sliced yellow squash
* 1/2 cup red pepper strips
* 1 tablespoon dried oregano leaves
Directions:
Preheat oven to 450 F.
Mix oil and garlic; brush on pizza crust.
Top with 1 cup cheese, broccoli, onion, squash, red pepper, remaining 1 cup cheese and oregano.
Bake 8-10 minutes or until cheese is melted.
Broccoli Rabe And Chick-Pea Pita Pizzas Recipe
Ingredients:
* 2 cloves garlic -- sliced thin
* 1/4 cup extra-virgin olive oil
* 1 (19-ounce) can chick-peas -- rinsed and drained
* 1/2 cup water
* 1 large bunch broccoli rabe, chopped, coarse stems discarded
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* 1/2 teaspoon dried hot red pepper flakes
* 3 (6-inch) pita breads split in half to form circles
* 1/2 cup parmesan cheese -- freshly grated
Directions:
Preheat oven to 400°F.
In a large heavy skillet cook garlic in oil over moderate heat, stirring, until pale golden. Transfer
garlic and 1 tablespoon oil to a food processor. Add chick-peas, 1/4 cup water, and salt and pepper
to taste and blend mixture until smooth.
Heat oil remaining in skillet over moderately high heat until hot but not smoking and cook
broccoli rabe, turning it with tongs, until wilted. Add remaining 1/4 cup water and pepper flakes
and simmer, covered partially, until broccoli rabe is crisp-tender and almost all liquid is
evaporated, about 2 minutes.
Spread inside sides of pita with chick-pea purée and top with broccoli rabe and Parmesan.
Arrange pita pizzas on a large baking sheet and bake in middle of oven 10 minutes, or until edges
are golden.
Cabbage Pizza Recipe
Ingredients:
* 1 onion -- minced
* 3 cloves garlic -- minced
* 2 tablespoons oil
* 4 cups chopped cabbage
* 1 tablespoon fennel seed
* 1 cup tomato sauce
* 1/2 cup Parmesan cheese -- freshly grated
* 1 prepared whole wheat pizza crust
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Directions:
In a frying pan, saute‚ the onion and garlic in the oil for 5 minutes, or until soft. Add the cabbage
and fennel seeds, stir well, and cover. Cook over medium-low hear until the cabbage is just wilted.
Preheat the oven to 425F. Place the pizza crust on a greased baking sheet, and top with the tomato
sauce, then the cabbage mixture. Sprinkle with the Parmesan cheese. Bake for 15 to 20 minutes,or
until the cheese is lightly browned.
California Pizza Kitchen Grilled Eggplant Cheeseless Pizza Recipe
Ingredients:
* 3 Tbsp, Olive oil, divided
* 1/2 teaspoon Soy sauce
* 1/4 teaspoon Cumin
* 1 pinch Cayenne pepper
* 4 Japanese eggplants, sliced lengthwise 1/8-in. thick
* Pizza dough as needed
* 2/3 cup Red onion, sliced in 1/8-in. rings
* 2 tablespoons Fresh cilantro, chopped
* 4 cups Fresh spinach, cut in 1/4-in. strips
* 6 Oil-packed, sun-dried tomatoes, drained, patted dry, julienned
* Extra-virgin olive oil optional
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223
* Balsamic vinegar optional
Directions:
Combine 1 Tbsp. olive oil, soy sauce, cumin and cayenne. Lightly coat both sides of eggplant
slices with mixture. Discard outside skin-covered slices.
Grill eggplant 2 to 3 minutes per side; set aside.
Shape pizza dough into 2 9-in. rounds. Brush each with 1 Tbsp. olive oil. Layer with onions then
grilled eggplant.
Bake at 500F until crusts are golden, about 8 minutes.
Slice pizzas, then top with cilantro and spinach. Garnish with sun-dried tomato. Serve with oil
and vinegar on side, if desired.
Caramelized Onion And Gorgonzola Pizza Recipe
Ingredients:
* 2 teaspoons butter
* 1 large Vidalia onion, thinly sliced
* 1 teaspoon sugar
* 1 package (10 ounce size) refrigerated pizza dough
* 6 ounces Gorgonzola cheese, crumbled
Directions:
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224
In a large saute pan, melt butter over medium heat. Saute onions in butter until the onions are
soft and dark brown, approximately 25 minutes. Stir in sugar, and continue cooking for 1 or 2
more minutes.
Preheat oven to 425 degrees F (220 degrees C).
Grease a pizza pan or cookie sheet, and press out the dough to desired thickness. Spread onions
evenly over the dough, and top with crumbled Gorgonzola.
Bake for 10 to 12 minutes, or until done.
Caramelized Red Onion Pizza Recipe
Ingredients:
* 1 teaspoon olive oil
* 3 large red onions, thinly sliced
* 1 tablespoon maple syrup or light brown sugar.
* 1 tablespoon balsamic vinegar.
* 2 tsps.dried basil .
* 2 cups. marinara sauce
* pizza dough, rolled into 18- to 19-in. round as needed
* 4 cups. Swiss chard or spinach, shredded
* 1/2 cup fresh basil, slivered
* 1/2 cup low-fat feta cheese, crumbled
* 1/2 teaspoon dried oregano .
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* 1/4 teaspoon black pepper
Directions:
In large nonstick saute pan, heat olive oil over medium heat. Saute onions, stirring frequently, for
about 10 minutes, until caramelized to golden brown. Stir in maple syrup, vinegar and dried basil;
set aside.
Spread marinara sauce over pizza dough, leaving 1/2-in. border. Arrange
Swiss chard on top; top with onions. Sprinkle with fresh basil, feta cheese, oregano and pepper.
Bake for 30 to 35 minutes at 375F until crust is crisp.
Caribbean Pizza Recipe
Ingredients:
* 1 pizza crust
* 8 ounces tomato sauce
* 30 ounces black beans -- rinsed and drained
* 8 ounces crushed pineapple -- drained
* 4 teaspoons lime juice
* 2 tablespoons fresh cilantro -- chopped
* 6 ounces mozzarella cheese -- shredded
Directions:
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Preheat oven to 425F. Bake crust for 5 minutes. Spread tomato sauce over partially baked crust.
Top with the black beans and pineapple. Drizzle the lime juice over the top. Evenly sprinkle the
cilantro and mozzarella cheese on top. Return to the oven and bake for 12-14 minutes or until
edges of crust are turning golden and cheese is melted in the center.
You can make your own crust, use the refrigerated dough, or a pre-made crust like Boboli for this
recipe. If using pre-made, you do not need to partially bake it first unless you want a firmer crust.
Cheese Lovers Pizza Squares Recipe
Ingredients:
* 1 can refrigerated pizza dough
* 1 cup Ricotta cheese
* 8 ounces shredded Mozzarella cheese
* 2 ounces pepperoni, diced
* 2 plum tomatoes, thinly sliced
* 1 cup bell pepper, sliced
* 1 teaspoon oregano
* 2 tablespoons chopped parsley
Directions:
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Preheat oven to 400 F.
Press pizza dough into a 15 x 10-inch jelly roll pan. Bake for 12 minutes then remove from oven
and spread Ricotta cheese over crust. Top with Mozzarella, pepperoni, tomatoes, pepper and
oregano.
Return to oven and bake for 6 minutes more or until cheese is melted. Sprinkle with parsley, cut
into squares and serve.
Cheesy Pepper and Mushroom Pizza Recipe
Ingredients:
* 1 1/2 cup all-purpose flour
* 1 package active dry yeast
* 1/4 teaspoon salt
* 1/2 teaspoon sugar
* 1 teaspoon cooking oil
* Nonstick spray coating
* 1 tablespoon cornmeal
* 3/4 cup low-fat cottage cheese, drained
* 1 egg
* 2 tablespoons grated Parmesan cheese
* 1 teaspoon dried basil, crushed
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* 1 clove garlic, minced
* 1/8 teaspoon pepper
* 1 medium green or red sweet pepper
* 1 cup sliced fresh mushrooms
* 1 cup shredded part-skim mozzarella cheese
Directions:
For crust, mix 3/4 cup of the flour, the yeast, sugar, and salt. Add oil and 1/2 cup warm water
(120 degree F to 130 degree F). Beat with electric mixer on low speed 30 seconds, scraping bowl.
Beat on high speed 3 minutes. Stir in as much remaining flour as you can. Then, knead in enough
remaining flour to make a moderately stiff dough that is smooth and elastic (5 minutes total).
Shape into a ball. Place in a greased bowl; turn once. Cover; let rise in a warm place until double
(about 30 minutes). Punch down. Cover; let rest 10 minutes.
On a floured surface roll dough into a 14-inch circle. Place on a pizza pan sprayed with nonstick
spray coating and sprinkled with the cornmeal. Build up edges slightly. Bake crust in a 425 degree
F oven about 10 minutes or until lightly browned.
In a blender container combine cottage cheese, egg, Parmesan, basil, garlic, and pepper. Cover;
pread over hot crust. Cut green pepper into rings. Place atop pizza with
mushrooms. Sprinkle with mozzarella. Bake in a 425 degree F oven 10 minutes until hot.
Cheesy Pizza Recipe
Ingredients:
* 1 refrigerated Pizza Crust
* 1 1/3 ounce shredded Fresh Parmesan cheese
* 1 tablespoon dried basil
* 1 cup shredded provolone cheese
* 1 cup shredded Cheddar cheese
* 1 cup shredded Monterey Jack
* 1 1/4 cup spaghetti sauce
Directions:
Heat oven to 425F degrees. Grease 12-inch pizza pan or 13 x 9-inch pan. Unroll dough and place
in greased pan; press out with hands forming 1/2 inch rim. Bake at 425F degrees for 7 to 9
minutes or until light golden brown. Sprinkle partially baked crust with parmesan cheese and
blend until smooth. S
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basil. Top with provolone, Cheddar and Monterey Jack cheese. Drizzle spaghetti sauce over the
cheese. Bake at 425F degrees for 12 to 18 minutes or until crust is deep golden brown.
Chicago - Style Spinach Pizza Recipe
Ingredients:
* 1 can (10 oz.) refrigerated pizza crust
* 1 package (10 oz.) chopped spinach, thawed, well drained
* 1 package (16 oz.) part-skim mozzarella cheese, shredded
* 1/4 cup (1 oz.) Parmesan cheese, shredded, divided
* 1 can (28 oz.) tomatoes, drained, cut up
* 2 garlic cloves, minced
* 2 teaspoons dried oregano leaves
* 1/2 teaspoon red pepper flakes, optional
Directions:
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Heat oven to 500 degrees. Press pizza crust onto bottom and sides of well greased 10 inch deep
dish pizza pan or 9 x 13 inch baking dish. Mix spinach, mozzarella cheese and 2 tablespoons
Parmesan. Spread evenly over crust. Mix tomatoes, garlic, oregano and pepper flakes. Spread over
cheese mixture. Sprinkle with remaining 2 tablespoons Parmesan cheese. Bake 10 minutes.
Reduce heat to 375 degrees and bake for an additional 20 minutes.
Classic Cheese Pizza Recipe
Ingredients:
* Date: Mon, 20 Oct 2003 02:05:24 +0000
* From: A1 WBarfieldsr a1hotfood @ HOT.rr.com
* Subject: Cheese Pizzas (2) Collection
* Newsgroup: rec.food.recipes
* Classic Cheese Pizza
* 1 ounce fresh yeast
* or
* 1/2 ounce dried yeast
* 1 pinch sugar
* 1/2 pint lukewarm water
* 14 ounces plain flour
* 1 teaspoon salt (scant)
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* 1/4 pint olive oil
* corn meal (polenta)
* 3/4 pint tomato and garlic sauce
* 1 pound mozzarella, cut into 1/4 inch dice
* 6 tablespoons Parmesan, freshly grated
Directions:
Crumble the fresh yeast or sprinkle the dried yeast and a pinch of sugar into 3 tablespoons of
lukewarm water. Be sure that the water is lukewarm (110 - 115 F. - neither too hot nor too cold to
the touch). Let it stand for 2 to 3 minutes, then stir the yeast and sugar into the water until
completely dissolved. Put the cup in a warm, draught-free place for 3 to 5 minutes, until the yeast
bubbles up and the mixture almost doubles in volume. If the yeast does not bubble, start over
again with fresh yeast.
Sift the flour and salt into a large, warmed bowl. Make a well in the centre of the flour and pour in
the yeast mixture, 3/8 pint of lukewarm water and 3 tablespoons of the olive oil. Mix the dough
with a fork or your fingers.
When you can gather it into a rough ball, place the dough on a floured board and knead it for
about 15 minutes, until smooth, shiny and elastic. Dust the dough lightly with flour, put in a large
clean bowl and cover. Place the bowl in a warm, draught-free spot for about 1 1/2 hours, until the
dough has doubled in bulk.
Now preheat the oven to 450 F. Punch the dough down with your fists and break off about one
quarter of it to make the first of the 4 pizzas. Knead the small piece on a floured board or a table
for a minute or so, working in a little flour if the dough seems sticky. Flatten the ball into a circle
about 1 inch thick with the palm of your hand. Hold the circle in your hands and stretch the dough
by turning the circle and pulling your hands apart gently at the same time.
When the circle is about 7 or 8 inches across, spread it out on the floured board again and pat it
smooth, pressing together any tears in the dough. Then roll the dough with a rolling pin, from the
centre to the far edge, turning it clockwise after each roll, until you have a circle of pastry about 10
inches across and about 1/8 inch thick.
Crimp or flute the edge of the circle with your thumbs until it forms a little rim. Dust a large
baking sheet lightly with corn meal and gently place the pizza dough on top of it.
Knead, stretch and roll the rest of the dough into 3 more pizzas.
Pour 6 tablespoons of the tomato sauce on each pizza and spread it with a pastry brush or the
back of a spoon.
To make a cheese pizza, sprinkle the sauce with 6 tablespoons of mozzarella and 2 tablespoons of
grated Parmesan. Dribble 2 tablespoons of olive oil over the pizza and bake it on the lowest shelf
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or the floor of the oven. Reduce the oven temperature to 400 F after 5 minutes and cook for about
10 minutes in all, until the crust is lightly browned and the filling bubbling hot.
Cold Vegetable Pizza Recipe
Ingredients:
* 16 ounces cream cheese -- Softened
* 1 cup mayonnaise
* 1 Envelope Hidden Valley Ranch Dressing
* 1 package Refrigerated Crescent Rolls
* 1/2 cup chopped celery
* 1/2 cup chopped cauliflower
* 1/2 cup black olives
Directions:
Preheat oven to 350F degrees. Press out crescent rolls in a jelly roll pan and bake for 8 to 10
minutes. Mix together the cream cheese, mayonnaise and Hidden Valley Ranch Dressing. Pour on
top of cooled crescents. Spread the chopped vegetables over pan and top with shredded cheese.
Chill several hours or overnight
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Corn And Tomato Pizza Recipe
Ingredients:
* 1 pizza crust
* 1 1/2 cup frozen corn -- thawed
* 1 1/2 cup plum tomatoes -- seeded and chopped
* 1/4 cup chopped fresh basil
* 3 cloves garlic -- minced
* 1 teaspoon dried oregano leaves
* 1/2 teaspoon coarse ground black pepper
* 2 tablespoons dijon mustard -- optional
* 1 cup shredded mozzarella cheese
* 2 tablespoons grated parmesan cheese
Directions:
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Prepare Pizza Crust. Preheat oven to 450°F. Combine corn, tomatoes, basil, garlic, oregano and
pepper in medium bowl. Spread mustard over prepared crust, if desired. Sprinkle crust with
mozzarella cheese; top with corn mixture and Parmesan cheese. Bake 18 to 20 minutes or until
crust is golden brown and cheese is melted. Cut into wedges.
Double Filled Mushroom Pizza Recipe
Ingredients:
Filling 1
* 1/2 cup Stuffed Olives -- sliced
* 4 ounces Sliced Canned Mushrooms
Filling 2
* 5 small Scallions -- thinly sliced
Pizza
* 1 Loaf French Bread Loaf -- 14" long
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* 1 Jar Pizza Sauce
* 1 cup Mozzarella Cheese -- shredded
Directions:
Preheat oven to 350F degrees. Slice bread vertically into 10 slices without cutting completely
through the bread. Spoon sauce equally into each section. Alternate fillings between slices.
Sprinkle cheese over fillings. Loosely wrap pizza in heavy aluminum foil. Bake 30 minutes, or
until heated through. Open foil; bake 10 to 15 minutes.
