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.

Philly Cheese Steak Crescent Pizza Recipe

Ingredients:

* 1 can (8-oz. size) refrigerated crescent rolls

* 8 ounces thinly sliced cooked deli roast beef

* 1 tablespoon purchased Italian salad dressing

* 1 1/2 cup shredded mozzarella cheese

* 2 tablespoons olive or vegetable oil

* 1 cup coarsely chopped green bell pepper

* 1 cup coarsely chopped onions

* 1/2 teaspoon beef-flavor instant bouillon

Directions:

Heat oven to 375 F. Unroll dough in ungreased 13x9-inch pan. Press over bottom and 1/2 inch up

sides. Firmly press perforations to seal.

Wrap beef tightly in foil. Place crescent dough and beef in oven.

Bake at 375 F. for 10 minutes or until crust is light golden brown.

Arrange warm beef over partially baked crust. Brush with salad dressing.

Sprinkle with cheese. Return to oven; bake an additional 8 to 10 minutes or until edges of crust

are golden brown and cheese is melted.

Meanwhile, heat oil in medium skillet over medium heat until hot. Add bell pepper, onions and

bouillon; cook and stir 3 to 5 minutes or until tender, stirring frequently. Spoon cooked vegetables

over melted cheese.

Peperonata and Sausage Pizza Recipe

Ingredients:

* Cornmeal for dusting

* 12 ounces Whole-Wheat Pizza Dough or other prepared dough

* 1 link Italian turkey sausage, casing removed

Peperonata

* 3 teaspoons extra-virgin olive oil, divided

* 1 cup slivered onion

* 1 cup thinly sliced red bell pepper

* 2 cloves garlic, minced

* 1/8 teaspoon crushed red pepper

* 3/4 cup diced tomato

* 2 teaspoons red-wine vinegar

* 1/8 teaspoon salt

* Freshly ground pepper to taste

* 1 cup grated part-skim mozzarella cheese

* 1/4 cup freshly grated Parmesan cheese

Directions:

Place a pizza stone or inverted baking sheet on the lowest oven rack preheat oven to 500°F or

highest setting.

Coat a 12 1/2-inch pizza pan with cooking spray and dust with cornmeal. Cook sausage in a small

nonstick skillet over medium heat, turning from time to time, until browned and cooked through,

10 to 12 minutes. Drain and cut into 1/4-inch-thick slices.

Meanwhile, prepare peperonata: Heat 2 teaspoons oil in a large nonstick skillet over medium

heat. Add onion and bell pepper; cook, stirring often, until softened, 4 to 6 minutes. Add garlic

and crushed red pepper; cook, stirring, for 1 minute. Add tomato and cook for 3 minutes. Remove

from the heat and stir in vinegar, salt and pepper. Transfer to a plate and let cool. On a lightly

floured surface, roll the dough into a 13-inch circle.

Transfer to the prepared pan. Turn edges under to make a slight rim. Brush the rim with the

remaining 1 teaspoon oil.

Sprinkle mozzarella over the crust, leaving a 1/2-inch border. Top with the peperonata and

sausage. Sprinkle with Parmesan. Place the pizza pan on the heated pizza stone (or baking sheet)

and bake the pizza until the bottom is crispand golden, 10 to 14 minutes. Serve immediately.

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.

Peking Duck Pizza Recipe

Ingredients:

* 1 pound boneless duck breast -- skin on

* 2 tablespoons hoisin sauce

* 10 small won-ton wrappers -- cut 1/2 inch strips

* 1 cup olive oil -- for frying

* 2 pizza crusts (9 inch size)

* cornmeal (to dust pan)

* 1/4 cup hoisin sauce

* 1 1/2 cup mozzarella cheese -- shredded

* 8 scallions -- white part only, slivered

* 2 cups mushrooms (white, oyster & shitake)

Directions:

Bake duck which has been coated with hoisin sauce and chill. Cut into 1/8 inch slices. Fry won ton

strips in hot olive oil (375 degrees) until brown and crisp. Drain and set aside. Sauté mushrooms

in one tablespoon olive oil and set aside. Make or use purchased pizza dough (two 9 inch rounds).

Spread 1 to 2 teaspoons of hoisin sauce over the dough. Cover with the mozzarella, slivered green

onions and sliced duck. Spread the sautéed mushrooms over duck.

Bake (preferably on a pizza stone) at 500 degrees for 9 to 10 minutes or until cheese is bubbly.

Slice the pizza and then top with the won tons and drizzle on more hoisin sauce in a spider web

pattern.

Parsley Pesto And Feta Phyllo Pizza Recipe

Ingredients:

PESTO

* 3 cups fresh parsley leaves -- packed, rinsed and spun dry

* 2 cloves garlic cloves -- chopped

* 1/3 cup parmesan cheese -- freshly grated

* 1/3 cup pine nuts -- toasted until golden and cooled

* 1/3 cup olive oil

* 6 tablespoons unsalted butter, melted and kept warm

* 10 sheets phyllo stacked between sheets of wax paper and covered with a kitchen towel

* 9 tablespoons parmesan cheese -- freshly grated

* 3/4 cup crumbled feta cheese

Directions:

Preheat the oven to 400°F.

Make pesto: In a food processor blend well all pesto ingredients. Pesto may be made 3 days ahead

and chilled, surface covered with plastic wrap.

Lightly brush a large baking sheet with some butter and put 1 sheet phyllo on butter. Lightly

brush phyllo with some remaining butter and sprinkle with 1 tablespoon Parmesan.

Put another sheet phyllo over cheese, pressing firmly so that it adheres to bottom layer. Butter,

sprinkle with cheese, and layer remaining phyllo in same manner, ending with a sheet of phyllo.

Lightly brush top sheet with remaining butter. Fold in all sides 1/4 inch, pressing to top sheet,

and fold up a 1/4-inch border, crimping corners.

Spread pesto and phyllo crust and sprinkle with feta.

Bake pizza in middle of oven until crust is golden, about 15 minutes.

Microwave Mini Pizzas Recipe

Ingredients:

* 1 (6 count) pkg. English muffins

* 1 small jar pizza sauce (any flavor)

* 8 ounces pkg. shredded Mozzarella cheese

* 48 slices pepperoni (optional)

Directions:

Pour sauce onto open-face muffins. Place 4 slices of pepperoni on each muffin. Top each muffin

with a generous amount of cheese.

Bake in microwave for 2 minutes or until cheese is melted.