Pop-Up Pizza Casserole Recipe

Ingredients:

* 1 1/2 pound Hamburger

* 1 cup Onion; chopped

* 1 cup Green pepper; chopped

* 1 clove Garlic

* 1/2 teaspoon Oregano

* 1 dash Salt

* 1/2 cup Water

* 1/8 teaspoon Hot pepper sauce

* 1 package Spaghetti sauce mix (1.5oz)

* 1 cup Milk

* 1 cup Flour

* 1 tablespoon Oil

* 2 Eggs

* 1/2 teaspoon Salt

* 7 ounces Monterey Jack or Mozzarella cheese slices

* 1/2 cup Parmesan cheese; grated

Directions:

Pre-heat oven to 400 f. In large skillet, brown hamburger and drain. Stir in onion, green pepper,

garlic, oregano, salt, water, hot pepper sauce, tomato sauce and sauce mix; simmer about 10 min

stirring occasionally. In a bowl, combine milk, oil and eggs; beat 1 min on medium speed. Add

flour and salt; beat 2 min or until smooth. Pour hot meat mixture into 13x9 pan; top with cheese

slices. Pour batter over cheese, covering filling completely; sprinkle with Parmesan cheese. Bake

at 400 f for 25-30 min or until puffed and golden.

Polenta Pizzarina Recipe

Ingredients:

* 2 quarts water

* 2 cups polenta *

* 16 ounces soy mozzarella cheese *

* 1/2 teaspoon dried chili pepper flakes

* 1/2 cup vegetarian pizza sauce

* 2 large, not-quite-ripe tomatoes, rinsed

* 1 large green pepper, rinsed and de-seeded

* 12 ounces box mushrooms, wiped clean

* 1 tablespoon Italian or pizza seasoning

* non-fat cooking spray

Directions:

Preheat oven to 350F. Put water in a large pot or Dutch oven and bring to a boil over high heat.

Meanwhile grate the soy cheese and set aside. When water is boiling, slowly pour in the polenta

while stirring at the same time. Reduce heat to medium-low and continue stirring the polenta

every few minutes to avoid lumps and prevent schorching. You may want to partially cover the pot

with a lid as the polenta tends to start spitting as it thickens.

It should take about 20 minutes for the polenta to become as thick as porridge. In the meantime,

finely chop the green pepper and slice the mushrooms and tomatoes. Heat some non-fat cooking

spray in a frying pan, add peppers and mushrooms and saute a few minutes over medium heat

until the juices have been released. Drain off excess juice.

When the polenta has thickened, turn off heat and stir in half of the grated soy mozzarella and all

of the dried pepper flakes. Transfer the polenta to a 10" by 15" rectangular glass or stainless steel

oven pan and spread out evenly. Let cool for 15 minutes while you take a break. When the polenta

has sufficiently cooled, spread the pizza sauce evenly over the top, followed by the tomato slices,

green peppers and mushrooms. Sprinkle remainder of the soy mozzarella on top of the vegetables,

followed by the Italian seasoning. Place dish in oven on lower rack and bake 15-20 minutes until

heated through and cheese has melted.

Pizza With White Beans Prosciutto And Rosemary Recipe

Ingredients:

* Cornmeal for dusting

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

* 1 cup canned cannellini beans, rinsed

* 1 tablespoon extra-virgin olive oil PLUS"PLUS" means this ingredient in addition to the one

on the next line, often with divided uses

* 1 teaspoon extra-virgin olive oil

* 1 tablespoon chopped fresh rosemary

* 1 clove garlic, minced

* 1/4 teaspoon crushed red pepper

* 2/3 cup prepared marinara sauce or Basic Tomato Sauce

* 1/2 cup freshly grated Parmesan cheese, divided

* 2 ounces thinly sliced lean prosciutto, diced

* 1/2 cup diced red onion

* Freshly ground pepper to taste

* 1 1/2 cup lightly packed arugula leaves, torn

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. Combine beans, 1

tablespoon oil, rosemary, garlic and crushed red pepper in a medium bowl; toss to coat.

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.

Spread sauce over the crust, leaving a 1/2-inch border. Sprinkle with 1/4 cup Parmesan. Spread

the bean mixture on top. Sprinkle with prosciutto and onion. Top with the remaining 1/4 cup

Parmesan. Grind pepper over the top.

Place the pizza pan on the heated pizza stone (or baking sheet) and bake the pizza until the

bottom is crisp and golden, 10 to 14 minutes. Scatter arugula over the pizza and serve

immediately.

Pizza With Fontina Artichoke Hearts And Red Onion Recipe

Ingredients:

* 1 pound Frozen white bread dough; thawed according to package directions

* 2 tablespoons Olive oil; divided

* 2 tablespoons Wheat bran or cornmeal

* 1 clove garlic; chopped finely

* 1/2 medium Red onion; thinly sliced

* 1 package (9 oz. size) frozen artichokes; thawed

* Salt

* Freshly ground black pepper

* 1 cup shredded Fontina cheese

Directions:

Drain and slice artichoke hearts. Preheat oven to 450F. On lightly oiled baking sheet, press chilled

dough into 9 x 12 inch rectangle, crimp edges to form a rim. Brush with half the oil. Evenly

sprinkle with bran or cornmeal; press lightly into dough. Sprinkle with garlic. Arrange onion in 1

layer over dough; top with artichoke hearts. Drizzle with remaining oil.

Lightly season with salt and pepper. Evenly sprinkle with cheese. Do not let dough rise. The pizza

may be held briefly in the refrigerator before baking. Bake 15 minutes or until crust is golden

brown.

Pizza With Pork and Peppers Recipe

Ingredients:

* 1/2 teaspoon oregano

* 1/2 teaspoon salt

* 1/2 teaspoon garlic powder

* 1/8 teaspoon pepper

* 1 (1-pound) pork tenderloin, cut in 1/4-by-3-inch strips

* 1 cup thinly sliced onion

* 1 tablespoon olive oil

* 1 red bell pepper, cut in thin strips

* 1 green bell pepper, cut in thin strips

* 1 Boboli pizza crust

* 1 cup bottled tomato pasta sauce

* 1 cup shredded reduced-fat mozzarella

Directions:

Preheat oven to 450 degrees. Combine the oregano, salt, garlic powder and pepper in a bowl. Add

pork strips and toss until the seasonings adhere to the meat. Add the onions and toss. Heat the oil

in a large nonstick skillet. Add the pork and onions and cook, stirring, 3 to 4 minutes, until the

onions are slightly softened. Add the peppers to the pan and cook, stirring frequently, another 3

to 4 minutes, or until the pork is barely pink. Place the pizza crust on a cookie sheet. Spread the

tomato sauce over the crust, leaving a 1-inch border around the edges. Place the cooked pork and

peppers over the sauce and top with the shredded cheese. Bake for 10 minutes, or until the cheese

is melted and the crust warmed through.

Pizza Santa Fe Style Recipe

Ingredients:

* 1 (12-inch) pizza crust, ready to bake

Sauce

* 1 1/2 cup lightly packed cilantro leaves

* 1/2 cup lightly packed parsley leaves

* 2 cloves garlic

* 1 jalapeno chile, halved, seeded

* 1 scallion, cut in pieces

* 1 tablespoon lemon juice

* 1/2 cup olive oil

* salt and freshly ground pepper to taste

Topping

* 2 Anaheim or mild green chiles, roasted, peeled, seeded, cut into strips

* 5 tomatillos (or substitute green tomatoes), husked, rinsed, sliced

* 4 small plum tomatoes, sliced and drained on paper towels

* 1 small red onion, thinly sliced

* salt and freshly ground pepper

* 1 tablespoon chopped fresh oregano or 1/2 teaspoon dried

* 2 cups grated jack cheese

Directions:

Combine all sauce ingredients except salt and pepper in a food processor or blender. Puree until

smooth. Add salt and pepper to taste. Preheat oven to 450 F. Place pizza crust on a large baking

sheet. Brush the shell with the sauce. Arrange strips of chiles, radiating out from the center.

Arrange slices of tomatillos, tomatoes, and red onions in between. Sprinkle with salt and pepper

and oregano. Top with grated cheese and bake for 5 to 10 minutes, until edges are crisp, and serve

hot.

Pizza Rustica Recipe

Ingredients:

* 1 loaf frozen or fresh bread dough

* 1/3 cup grated parmesan cheese

* 1 clove garlic, chopped

* 1 tablespoon olive oil

* 1 package (9oz size) chopped fresh spinach

* 2 medium tomatoes; peeled, seeded, & chopped

* 1 tablespoon basil

* 1/8 teaspoon sage

* 4 ounces shredded provolone

* 4 ounces thinly sliced Proscuitto

* 1 cup shredded mozzarella

* 1 egg white

* 1 tablespoon water

Directions:

Let dough rise, when done, work parmesan into the dough.

In a medium skillet sauté garlic in olive oil for 30 seconds. Add spinach stir one minute, sauté

only until spinach wilts, add sage, set aside.

Stir together tomato, and basil, set aside. Pat 1/2 the dough into a pie pan and layer (in this order)

the following ingredients, leaving a 1 inch border: 1 cup of the mozzarella, sautéed spinach, all the

provolone, tomato and basil mixture, the meat, and the remaining mozzarella.

Roll out remaining dough and place it on top of the pie and seal edges together. Set aside and let

rise for 1 hour.

Preheat oven to 375F. Brush egg and water mixture on top. Bake for 40 minutes or until pie turns

slightly brown.

You may need to place aluminum foil over the pie for the last 10 minutes to prevent over

browning.

Pizza Rice Cakes Recipe

Ingredients:

* 4 Rice cakes

* 1/3 cup Pizza sauce

* 1/4 cup Sliced ripe olives

* 1/4 cup Diced green pepper

* 1/4 cup Sliced mushrooms

* 1/3 cup Shredded mozzarella cheese

Directions:

Place rice cakes on baking sheet. Spread pizza auce evenly on each rice cake; top with remaining

ingredients. Bake at 400F degrees for 10 minutes.

Pizza Pesto Verde Recipe

Ingredients:

* 1 (12- or 14-inch size) pizza crust

* 2 cups mozzarella, shredded

* 1 cup feta, crumbled

* 1 cup prepared pesto sauce

* 1 cup spinach, chopped

* 1 cup canned tomatoes, diced and drained

Directions:

Preheat oven to 425 degrees F.

Spread pesto sauce on partially baked crust and top with chopped spinach.

Sprinkle mozzarella evenly over sauce, then top with tomatoes and feta.

Bake about 15 minutes, or until the mozzarella is melted and the crust is crisp and golden.

Chicken Pesto: For a heartier version, replace the spinach with 1 cup cooked chicken (shredded or

cubed). Continue with cheeses and tomatoes.

Chicken Mushroom Pesto: Mushrooms make it even heartier. Replace the spinach with 1 cup

cooked chicken (shredded or cubed) and 1 cup canned mushrooms (sliced and drained). Continue

with cheeses and tomatoes.

Pizza Hut Original Pan Pizza Recipe

Ingredients:

* 1 1/3 cup Warm water (105F)

* 1/4 cup Non-fat dry milk

* 1/2 teaspoon Salt

* 4 cups Flour

* 1 tablespoon Sugar

* 1 pk. Dry yeast

* 2 tablespoons Vegetable oil (for dough)

* 9 ounces Vegetable oil (3 oz. per pan)

* Butter flavored Pam

Sauce

* 1 (8 Ounce) Can Tomato Sauce

* 1 teaspoon Dry Oregano

* 1/2 teaspoon Marjoram

* 1/2 teaspoon Dry Basil

* 1/2 teaspoon Garlic salt

Directions:

Put yeast, sugar, salt, and dry milk in a large (2 qt.) bowl. Add water and stir to mix well. Allow to

sit for two minutes. Add oil and stir again. Add flour and stir until dough forms and flour is

absorbed. Turn out on to a flat surface and knead for about 10 minutes. Divide dough into three

balls. In three 9" cake pans, put 3 Oz. of oil in each making sure it is spread evenly. Using a rolling

pin, roll out each dough ball to about a 9" circle. Place in cake pans. Spray the outer edge of dough

with Pam. Cover with a plate. Place in warm area and allow to rise for 1 to 1 1/2 hours.

Sauce:

Combine ingredients and let sit for 1 hour.

For Each Nine Inch Pizza: 1. Preheat oven to 475F 2. Spoon 1/3 cup sauce on dough and spread to

within 1" of edge. 3. Distribute 1 1/2 Oz. shredded mozzarella cheese on sauce. 4. Place toppings of

your choice in this order: Pepperoni or Ham Vegetables Meats (cooked ground sausage or beef) 5.

Top with 3 Oz. mozzarella cheese 6. Cook until cheese is bubbling and outer crust is brown.

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.

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 10x15-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.