Pizza Pie Recipe

Best Apple Pie Recipe: Company Apple Pie Recipe

2009-02-28T20:24:00.000-08:00

If you need a classic apple pie recipe, then this is it. It’s easy and fun making homemade apple pie and this recipe is bound to be a favorite.

3/4 cup white sugar
2 tablespoons flour
1/8 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
6 tart apples, peeled, cored and sliced
2 tablespoons butter
2 tablespoons whiskey or vanilla extract
2 (9-inch) unbaked pie crusts

Directions

Preheat oven to 450 degrees.

Prepare pie crust and put bottom layer of crust into a 9-inch pie pan.

In a small bowl, mix together the sugar, flour, salt, cinnamon and nutmeg. Place sliced apples in a large bowl and sprinkle with the sugar mixture. Toss mixture until apples are completely coated. Spoon apples into the pie crust.

Dot the apples with butter or margarine and sprinkle the whiskey/vanilla on top. Put on the top layer pie crust and crimp closed. Make several slits in top of crust to vent.

Bake for 10 minutes. Lower oven temperature to 350 degrees and bake for another 40 minutes.

=> Homemade Apple Pie Recipe: Classic American Apple Pie

Americans love their apple pie and this is a great recipe for any occasion. It’s especially good served diner style - warm with a scoop of vanilla ice cream.

1/3 cup packed light brown sugar
1/3 cup white sugar
1 tablespoon all-purpose flour
1 teaspoon lemon juice
1/3 teaspoon ground cinnamon
7 1/2 cups apples, peeled, cored and sliced
1 cup raisins
2 (9-inch) unbaked pie crusts
1 egg

Directions

Preheat oven to 425 degrees.

Spray a deep dish pie pan with cooking spray.

In a bowl, combine white sugar, light brown sugar, flour, lemon, cinnamon; mix well. Add the apples and raisins. Stir until well coated.

Spoon apple mixture into the pie crust. Place second layer of crust on top of filling. Seal the edges.

Beat the egg and lightly glaze top of pie crust with egg mixture. Sprinkle a little sugar on top.

Bake 35 to 40 minutes, until golden brown. Cool on wire rack for 30 minutes before serving.

=> Dutch Apple Pie Recipe: Easy Dutch Apple Pie Recipe

This homemade apple pie is topped off with a sweetly spiced crumble topping that is oh so good.

1 (9-inch) unbaked pie crust

Pie Filling

2 1/2 cups apples, peeled, cored and sliced
1/2 cup sugar
3/4 cup flour
1/2 teaspoon apple pie spice
1 oz. butter, melted
1 tablespoon lemon juice

Streusel Topping

1 1/3 tablespoon dry milk
2/3 cup flour
1/2 teaspoon apple pie spice
1/4 pound light brown sugar, lightly packed
2 tablespoons hard butter

Directions

Preheat oven to 375 degrees.

In a small bowl, combine sugar, flour and apple pie spice. Add dry mixture to apples and toss to coat apples well. Add in the melted butter and lemon juice; stir well. Spoon apple mixture into pie shell.

To make streusel topping, combine dry milk, flour, apple pie spice and brown sugar in a bowl. Cut hard butter into mixture with a fork; mix until well combined. Sprinkle topping over pie filling until completely covered.

Bake 10 minutes. Reduce oven temperature to 300 degrees and bake an additional 25 minutes. Serve with ice cream or cheese.

=> Fried Pie Recipe: Fried Apple Pie Recipe

Forget those fast food versions, this is the real thing. These mini pies are great to pack with lunches.

2 cups all purpose flour
1/2 cup shortening
1 teaspoon salt
1/2 cup cold water
2 apples, peeled, cored and diced
1/3 cup white sugar
1/2 teaspoon ground cinnamon
1 cup vegetable oil

Directions

In a saucepan, combine apples, sugar and cinnamon. Cook over low heat. Cook apples until they are soft and tender. Mash with a fork to form a thick applesauce.

In a bowl, sift the flour and salt together. Cut in the shortening. Add water and mix with a fork. Create a ball of dough and roll out to 1/8-inch thick on a floured board. With a cookie cutter, cut out 4-inch round pieces.

In the center of each dough round, spoon 1 heaping tablespoon of apple mixture. Moisten the edges with cold water and fold. Press edges closed with a fork.

In a large skillet, heat oil on medium high heat. Fry pies a few at a time for 2 to 3 minutes on each side, until golden brown. Drain pies on paper towels. Sprinkle with confectioners sugar.

=> Apple Pie Filling Recipe: Anytime Apple Pie Filling Recipe

Here’s a basic apple pie filling to use whenever you need to make a scrumptious homemade dessert.

18 cups apples, thinly sliced
3 tablespoons lemon juice
4 1/2 cups white sugar
1 cup cornstarch
2 teaspoons ground cinnamon
1 teaspoon salt
1/4 teaspoon ground nutmeg
10 cups water

Directions

In a large bowl, toss apples with lemon juice and set aside. Pour water into a Dutch oven over medium heat. Combine sugar, cornstarch, cinnamon, salt and nutmeg. Add to water, stir well and bring to a boil. Boil for 2 minutes, stirring constantly.

Add in the apples and return pot to a boil. Reduce heat, cover and simmer until apples are tender (about 6 to 8 minutes). Cool for 30 minutes.

Ladle filling into five freezer containers, leave 1/2-inch space at the top. Cool at room temperature for 1 to 1 1/2 hours.

Seal containers and freeze. Pie filling can be stored in freezer for up to 12 months.

What's Thanksgiving Without Pumpkin Pie?

2009-02-20T20:24:00.000-08:00

Pumpkin pie is standard fare at most Thanksgiving feasts. Many of us look forward to eating it for dessert once a year. However, if you are tired of that thick, sweet piece of pie at the end of this already-filling meal, consider these interesting alternatives.

Pumpkin is a very nutritious fruit -- not a vegetable as most of us believe. Its scientific name is "cucurbita maxima," which reflects the possibility of its "maximum" size. In fact, The World Pumpkin Federation reports the largest pumpkin ever grown weighed more than 1,000 pounds! There are about 26 varieties of pumpkin, ranging in color from bright orange to pale yellow and green.

You can find pumpkin mixed into soups, salads, main dishes, desserts (other than pies) and even drinks. Here are a few different ideas to get your culinary juices flowing: pumpkin soup, pumpkin ravioli, pumpkin-chicken chili, pumpkin risotto, pumpkin ice cream, pumpkin muffins, scones, cookies, bars and breads, pumpkin butter, pumpkin-pecan cheesecake, pumpkin beer, pumpkin fudge,and pumpkin creme brulee. Recipes for these and many other pumpkin dishes are plentiful and readily available at your favorite online recipe site when you put "pumpkin" in the search box provided by the site.

And, if you want to start a new pumpkin tradition, roasted pumpkin seeds are easy-to--make and not as time-consuming as baking a pumpkin pie. It is a fun multi-generational activity which can be enjoyed by children all the way up to senior citizens as your Thanksgiving Day unfolds. Here are step-by-step directions: Rinse the seeds in cold water and remove the pulp and fibers, then drain and blot dry. Coat pumpkin seeds with melted butter or vegetable oil and sprinkle lightly with salt or your favorite seasoning. Spread them on a baking sheet and roast at 300 degrees Fahrenheit for 20-30 minutes or until golden brown. One four pound pumpkin will yield approximately two cups of seeds.

If you roast some of the seeds and plant others, next year you will have your very own pumpkin patch. Then you can select from pumpkins you have grown for use in recipes, thereby starting another tradition for you and your family!

Easy-Breezy Lemon Meringue Pie

2009-02-10T20:25:00.000-08:00

Lemon Meringue Pie seems to say warm weather, maybe because it's as yellow as sunshine and has clouds of sweet meringue. Simple to love, it was a real challenge to make until now.

Here's a recipe that's quick and easy but still has that homemade flavor you crave. Starting with a lemon bar mix gives it a luscious citrus flavor, while eggs and sugar make it taste so fresh and rich. And the crust? Golden, buttery and sweet.

Serve the pie warm from the oven for oohs and ahs, or for easy Lemon Meringue Bars, just make the recipe in an 8-inch square pan and serve chilled.

Lemon Meringue Pie

Lemon Pie:

1 package Krusteaz Lemon Bar Mix (1 pouch each lemon filling mix and complete crust)

3 whole eggs

1/3 cup water

Meringue:

3 egg whites

1/4 teaspoon cream of tartar

1/4 cup sugar

Preheat oven to 350ฐF.

For Lemon Pie: Press full pouch of complete crust firmly into bottom of lightly greased 9-inch pie pan or 8x8-inch pan. Bake 8 minutes (crust will be pale). In medium bowl, whisk full pouch lemon filling mix, water and whole eggs together until well-blended. Pour over hot crust. Bake 22-26 minutes or until center does not jiggle when shaken and top begins to brown.

For Meringue: Using an electric mixer, beat egg whites and cream of tartar on medium speed until frothy. Gradually add sugar, 1 tablespoon at a time, beating on high speed until stiff glossy peaks form. Spread over baked pie. Return to oven; bake an additional 10-15 minutes or until light golden brown. Serve pie warm, or chill if served as a bar.

Makes 1 pie or 16, 2-inch bars.

The History of Pizza in Italian Food

2009-01-30T20:25:00.000-08:00

Italian food is unique amongst world cuisines in that it has birthed not one, but two international sensations. Of course I'm talking about pasta and pizza. Pizza is one of the most widely eaten foods today. While most people think of pizza in America as Italian food, it really is not like the pizza of authentic Italian food. It is said that with one taste of pizza made in the style of authentic Italian food, you will never go back to the Americanized version. Even when eating at Italian food restaurants it is hard to capture the distinguished taste of true Italian pizza.

Pizza is one Italian food that has been around in one form or another for centuries. It has a long history in the Mediterranean where it began as a seasoned flatbread that was used more as an edible plate to hold other food, rather than as a food by itself. However, these earlier pizzas established a name for Italian food very early on and were eaten in Greece, Rome, Egypt, and Babylon and were emphatically praised by many historians of the day.

It was in the Middle Ages that pizza began to take a form that would be more familiar to Italian food lovers today. Pizza started out being just a dough topped with herbs and olive oil. Once mozzarella cheese began to be produced from Indian Water Buffalo it quickly became a signature aspect of pizza. Today at any true Italian food eatery this fresh mozzarella di buffalo is nonnegotiable. The dried shredded mozzarella that is often associated with Italian food would actually never be used on a pizza made by a true Italian food chef.

It wouldn't be until the tomato became popular in Italian food in the 18th century that we would see modern pizza. During this time pizza began to take an even more prominent role in Italian food. In Naples pizza was sold on the streets for every meal. This once peasant food was quickly taking hold of all of society, including the upper class. In fact, by 1830 the first ever pizzeria was opened in Naples. Ever since this time pizzerias have been found all over the world converting people to the love of Italian food.

Traditional Italian pizza is cooked in a wood fired oven. The reason American pizza is often not thought of as a true Italian food is because the large restaurant chains that specialize in pizza do not cook it in a wood fired oven. Pizzas featured in Italian food restaurants should use only the freshest ingredients. In Italy pizzas change with the seasons as new ingredients become available. The great thing about pizza that has made it so popular is the fact that it can be topped with a vast array of toppings. Each region of Italy has its own particular style of pizza that they specialize in, making use of the ingredients most readily available to them.

So for real Italian food pizza it is necessary to step out of the confining ideas of just a few types of pizza and open your mind to the different possibilities. Italian food is full of variety and you could literally spend a year in Italy just trying all the different styles of pizza that made Italian food so universally popular.

What Is So Special About Gourmet Pizza?

2009-01-20T20:24:00.000-08:00

Pizza has been around for thousands of years. When did out of the ordinary and delicious gourmet pizza make its debut? What would the forefathers of pizza think of this culinary masterpiece?

Everyone knows that a standard pizza comes with pepperoni, cheese, ground beef, peppers, onions, anchovies and sausage. Today gourmet pizza is created with any kind of topping. They are topped with anything from broccoli to chocolate. There are gourmet pizzas for breakfast that can be topped with scrambled eggs, bacon and cheese. And, there are vegetarian gourmet pizzas that are topped with a medley of vegetables.

The gourmet pizza is relatively new and was created for the privileged. It has grown in popularity in nearly every household in the United States. Pizza parlors are popping up all across the country. A Sunday afternoon of football will be a definite hit with the gang if a gourmet pizza with all the toppings is served. A sure pleaser for chocolate lovers is a dessert pizza topped with marshmallows and chocolate.

Gourmet pizza was conceived with the belief that less is better. Only by using the finest quality ingredients and one or two toppings, can a pizza acquire the status of a gourmet pizza. Only the freshest and highest quality meats and freshest mozzarella can be used. The difference in a standard pizza and a gourmet pizza will be proven with each bite.

An ordinary consumer, with a little imagination, can create a gourmet pizza at home. A variety of pre-baked pizza shells are available in all types of food stores. With some imagination and experimentation, a home chef can make a mouth-watering work of art. Most food stores carry a line of pizza shells, cheeses and gourmet sauces. Cheeses other than Mozzarella can be used.

Gourmet pizza shops continue to grow, offering a variety of pizzas from different cultures. Every culture brings an innovative way to make the gourmet pizza. These tasty delights will bring dining pleasure for years to come.

Cottage Pie Recipe: English Cottage Pie

2009-01-19T20:23:00.000-08:00

You don’t have to be English to enjoy this traditional cottage pie, but if you are English then you’ll probably keep this recipe among your favorites.

1 pound lean ground beef
1 onion, diced
3 carrots, diced
2 tablespoons all-purpose flour
1/2 teaspoon ground cinnamon
1 teaspoon Italian seasoning
2 tablespoons fresh parsley, chopped
1 1/2 cups beef broth
1 tablespoon tomato paste
Salt and pepper to taste
4 potatoes, peeled and diced
1/4 cup butter, softened
1 cup milk
1/4 pound cheddar cheese, shredded

Directions

Preheat oven to 400 degrees.

Make Meat Filling: In a large skillet, crumble the ground beef and saut้ over medium heat for 1 minute. Add in the onion and carrots; continue to saut้ until meat is brown (about 5 minutes). Stir in the flour, cinnamon, Italian seasoning and parsley.

In a small bowl, combine the beef broth and tomato paste; mix well. Add to beef mixture. Add salt and pepper to taste. Lower the heat to simmer and cook for 15 minutes, stirring occasionally. Cook until most of the liquid has been absorbed. Spoon beef mixture into a 9-inch pie plate.

Make Potato Topping: Put potatoes into a medium sauce pan and cover with water. Bring to a boil over high heat. Boil for 15 minutes, or until potatoes are tender; drain.

Mash the potatoes until smooth. Add butter and milk. Add salt and pepper to taste. Spread potatoes over beef filling. Sprinkle cheese on top.

Bake for 25 minutes, or until top is brown and cheese is bubbly.

=> Cottage Pie Recipe: Moussaka Cottage Pie

A great cottage pie recipe featuring flavorable spices like garlic, cinnamon and cloves. Raisins make a delicious addition as well.

4 tablespoons olive oil, divided
2 medium onions, diced
3 large cloves garlic, minced
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
2 pounds lean ground beef or turkey
2 cups canned crushed tomatoes
1/3 cup dark or golden raisins
1 pound eggplant, cut into 1/4-inch slices
1 (24 oz.) package refrigerated mashed potatoes, warmed
1 large egg, beaten

Directions

In a 12-inch oven proof skillet, heat 2 tablespoons of oil over medium high heat. Add onions and saut้ until tender (about 5 minutes). Add garlic, cinnamon and cloves; continue cooking for 1 minute.

Add meat, stirring occasionally to break it up; cook for 5 minutes. Stir in tomatoes and raisins. Reduce heat and simmer for 10 minutes.

Arrange the eggplant slices on a lipped cookie sheet. Brush both sides of eggplant with remaining oil, and season with salt and pepper. Broil eggplant on the upper oven rack, turning once with kitchen tongs, until golden brown (about 5 minutes per side).

Warm up mashed potatoes according to package directions.

Reduce oven heat to 400 degrees. Lay eggplant in a single layer over the meat mixture. Whisk the egg into the mashed potatoes; spread over eggplant. Bake on lower oven rack for 20 minutes, or until sauce is bubbly.

=> Cottage Pie Recipe: Creamed Cottage Cheese Pie

If you’ve never tried cottage cheese in a pie, you’ll be delighted with this creamy cheese flavored custard pie. It’s something a little different and definitely worth the effort.

1 (9-inch) pie shell
1 1/2 cups cottage cheese, creamed
4 tablespoons melted butter
1/2 cup white sugar
1/4 teaspoon salt
1 tablespoon all-purpose flour
1 tablespoon lemon zest
2 eggs
1/2 cup raisins
1/2 cup chopped walnuts (optional)
1/4 cup milk

Directions

Preheat oven to 400 degrees.

Separate the eggs.

Press the cottage cheese through a sieve 2 times.

In a bowl, combine the cottage cheese, butter, sugar, salt, flour, lemon zest, unbeaten egg yolks, raisins, walnuts and milk. Stir well.

In another bowl, beat the egg whites until stiff peaks form. Fold egg whites into cheese mixture. Bake for 30 minutes, or until brown and firm.

Tips For Great Pizzas

2009-01-10T20:24:00.000-08:00

A pizza made at home should be better than a commercial pizza. You get it fresh from the oven made with fresh ingredients and the combination of ingredients that you want, on a homemade crust, and with the care that is not possible commercially.

But there are tricks to the technique that will make that pizza truly wonderful.

• A great pizza must have a great crust. A soggy crust will never do. Instead of piling the goodies on the uncooked dough, partially bake it firs...

Keywords:
pizza, how to, crust great pizza, secrets, baking, bread, homemade, rise

Article Body:
A pizza made at home should be better than a commercial pizza. You get it fresh from the oven made with fresh ingredients and the combination of ingredients that you want, on a homemade crust, and with the care that is not possible commercially.

But there are tricks to the technique that will make that pizza truly wonderful.

• A great pizza must have a great crust. A soggy crust will never do. Instead of piling the goodies on the uncooked dough, partially bake it first. Usually about eight minutes will do. Then pull it out of the oven, put the toppings on, and finish baking.

• Don’t under bake the crust. The crust is done when the bottom is partially browned. Use a spatula or tongs to lift one edge and peek at the crust.

• Never use a light-colored pan for baking a pizza. It will reflect the heat and you will have a hard time baking the crust thoroughly.

• A baking stone will help bake the crust. Put the baking stone in the oven at least fifteen minutes ahead of the pizza. We like to bake our pizzas on a dark baking pan placed on top of the hot stone.

• Place the pizza low in the oven where radiant heat from the heating elements will help bake the crust.

• If you have trouble forming the pizza crust, the gluten may be the problem. Gluten gives the dough elasticity and a tight dough wants to spring back into shape. Partially shape the crust and then walk away for five to ten minutes. When you get back, the dough will have relaxed and you can finish the crust.

• A pizza crust of uniform thickness is a better crust. If you are not adept at spinning the crust, roll it to a uniform thickness of about 1/4 inch with a rolling pin. You can do that on a peel dusted with cornmeal or semolina flour so that the crust will slip off easily onto the stone or pan. If you don’t have a peel, a sheet of heavy cardboard or even a wooden cutting board will do. You can also form the crust in your pan. The lips on the pan will preclude a rolling pin, but you can purchase a little rolling pin meant for the task (and for rolling pasta) that will work within the rims. If all else fails, grab a small jar and use it as a rolling pin.

• If you don’t have time to make or buy your favorite sauce, a jar of spaghetti sauce will do. Homemade is better but a good commercial sauce is okay.

• Some people prefer tender crusts; we prefer chewy. For a tender crust, use all-purpose flour. Our favorite crusts are made with bread flour tempered just a bit with whole wheat, rye, or all-purpose flours.

• For a really great pizza crust, once the dough is kneaded, cover it and place it in the refrigerator over night. The next day, remove the dough and let it rise on the counter. Allow plenty of time for the dough to come to room temperature and rise. At lower temperatures, the yeast produces a complex yeasty flavor that is very good.

• Pizza dough that is just a bit on the wet side is easier to work with and makes a nicer crust.

• Toppings can be anything you want them to be. Measurements don’t count though less is usually better. Experiment with some of your favorite foods.

• Olive oil makes a much nicer pizza crust than vegetable oil.

• If you are having trouble cutting your pizza with a knife or pizza wheel, grab the kitchen shears.

The Evolution Of Pizza

2009-01-01T20:23:00.000-08:00

Trying to trace the history of the first pizza is a surprisingly controversial subject. Some claim that this popular food is based on early unleavened breads served in the early centuries in Rome. Others trace a connection from modern pizza back to the pita breads of Greece.

It's fairly well established that the first pizza as we know it today was created by a man named Raffaele Esposito from Naples, Italy. Esposito's creation was designed to honor the visit of Queen Margherita to Naples in 1889, and he decorated it with the colors of the Italian flag, using white cheese, green basil, and red tomatoes (tomatoes, which had arrived from the west about 60 years earlier, were originally thought to be poisonous, but by Esposito's time they were already embraced by Italian cuisine).

As the years passed and the turn of the century came about, Italian immigrants brought this recipe with them to America. The first pizzeria was opened in America in 1905. It remained popular almost exclusively among immigrants until the end of World War II, when American soldiers returned to their home soil and brought back a love of the pizza they had discovered overseas. With that, the pizza boom in America began and this food became a mainstream meal instead of an underground Italian snack.

The concentration of Italian immigrants in New York in those olden days explains the fact that many people feel you must visit New York to get true pizzeria-style pizza. It's where the pizza got its American start, after all. And nobody who has experienced New York style pizza can disagree. New York is famous for its pizzerias, where a true slice of pizza consists of a thin, wide crust loaded with plenty of toppings and marinara and smothered in heady Italian seasonings. A side of garlic bread and some heady pastas and tortellinis usually round out the menu. Pizzerias in New York are not for the faint of heart.

In the early 1940s, the city of Chicago, IL took pizza in a different direction. It is believed that the first pizzeria in Chicago was Pizzeria Uno, opened in 1943 by Ike Sewell. Sewell's pizza creation was a new twist on the old New York standard. He created what is known today as deep-dish pizza, where the pizza is sunk low into a deeper pan, and the crust is allowed to rise in thick bubbles around the edges. People flocked to Sewell's pizzeria, and a whole new way of looking at this favorite food was born.

To this day you can find yourself in some pretty heated debates if you argue with a New Yorker or a Chicagoan about what constitutes authentic pizzeria-style pizza. But whatever crust style you choose, pizza is a unique food with a foggy past and a definite appeal that has lasted through many incarnations.

So you're lucky enough to find yourself in New York or Chicago, or any city for that matter that has a true pizzeria, complete with checked tablecloths and plenty of garlic on the menu, indulge yourself in an old tradition and order a slice. After all, its tradition.

Thrill Friends And Family With A "Make It Yourself" Pizza Party

2008-12-30T18:44:00.000-08:00

If there is one thing kids love more than eating pizza, it's being able to make it themselves using all their favorite toppings. Creating a "make it yourself" pizza party is a great way to customize the meal while involving friends and family in a fun activity. Best of all, this crust recipe, which uses a surprise ingredient, is simple enough to make at home without making a mess of the kitchen.

The secret to this simple crust is the addition of potatoes. Idahoan brand flavored Mashed Potatoes were recently named the best-tasting instant mashed potato compared to major national competitors by the American Culinary ChefsBest.™ Incorporating these convenient, 100 percent authentic Idaho potatoes in the crust adds moisture and rich flavor to this homemade version of one of America's favorite foods.

The following recipe for Fresh Tomato and Zucchini Pizza uses fresh summer produce; however, when making pizza at home, each person can substitute his or her favorite toppings. With this versatile recipe, you can enjoy a delicious homemade meal that enables everyone to eat the pizza that they love.

Fresh Tomato

And Zucchini Pizza

Crust:

1/2 cup dry Idahoan Roasted Garlic flavored Mashed Potatoes

1 cup boiling water

1 cup all-purpose flour

3 tablespoons olive oil

1 teaspoon salt

Topping:

3 plum tomatoes, thinly sliced and patted dry

1 small zucchini, thinly sliced

1 tablespoon olive oil

Salt and ground pepper to taste

4 ounces shredded mozzarella cheese

2 tablespoons fresh shredded basil or 1 teaspoon dried basil

Combine dry Idahoan Roasted Garlic flavored Mashed Potatoes with boiling water in a bowl, using a fork to moisten all potatoes. Let stand for one minute. Add flour, olive oil and salt to potato mixture. With hands, knead mixture until dough forms a ball. Let rest 5 minutes.

Preheat oven to 400บ F. Press dough into 12-inch by 8-inch baking pan. Arrange zucchini slices and tomato slices over the dough, leaving a 1/2-inch border. Drizzle with olive oil and sprinkle with salt and pepper.

Bake about 15 minutes. Top with mozzarella; bake 5 minutes longer or until cheese melts. Sprinkle with basil.

Yield: 4 main-dish servings or 6 appetizer servings

Where Do the Pizza Toppings Belong?

2008-12-15T20:23:00.000-08:00

In the pizza industry, there has been many a conflict over how to make the best and most perfect pizza. Debates over the subject include what type of crust to use, the type of pizza sauce, type of toppings and even the type of cheese that makes the best pizza pie. From New York Style to Chicago Style to California Style, differences in technique are what make the Pizza World go around. Another one of those pizza arguments is where on the pizza the toppings should go. It is debatable that toppings under the sauce look better or worse than toppings above the sauce and cheese. There is even an issue over which one tastes better.

Chicago Style pizza is a recipe steeped in tradition. This deep-dish style pizza goes against the traditional grain of most of the other pizza recipes in the U.S. Instead of placing the toppings you choose on the top of the pizza sauce and cheeses, the sliced mozzarella cheese is placed in a layer on the crust, which is placed in the bottom of a deep-dish pizza pan. On top of the mozzarella cheese is placed the toppings of choice, such as Italian sausage, onions, green peppers, and mushrooms. The next layer is the sauce, which is the top layer. To many people who are not from Chicago or familiar with this style of pizza, this is something that is brand new. It may even seem backward to those who live elsewhere in the country and are used to another style of pizza. Many people say that Chicago Style is the best because it helps to keep the crust crispy because the sauce is on top, and not directly on the crust, making it soggy.

This other type of pizza places the sauce on the crust, shredded cheese layered above the sauce, and the toppings scattered above the cheese. This is what most people in the United States think of when they think of pizza. Many people don’t even know of a different way of making pizza. Some say Americans love the tradition of sauce directly on the crust.

While the theory of the "best" pizza is definitely up to the individual and personal preference, arguments over whose style is the "best" is an ongoing battle in the pizza universe. The argument will never be settled between the die-hards from their respective regions. But, the good news is, that the United States has become more and more open-minded when it comes to food. The real winners in this debate are the ones who eat a little bit of both types of pizza. The real winners realize that there is no best, only different. Every once in a while, treat your senses to something out of the ordinary. If you are used to Chicago Style and the toppings beneath the sauce, check out a new thing and have some New York Style or California Style pizza. The same goes for you New Yorkers and others. If you are always having the same old toppings-on-the-top pizza, go crazy and try some Chicago Style pizza. Open your palate up to the unique taste of something extraordinary.

Changing Pizza Trends

2008-12-15T20:21:00.000-08:00

For years, pizza has been a favorite food of American culture. Pizza, holding its own against all time greats such as hamburgers and hotdogs, has become somewhat of a staple on the American menu and on its table. However, since its comeuppance in the category of favorite foods in the U.S., pizza has come a long way as far as what is termed as great toppings and what is termed as just plain weird. Some new trends in the way that pizza is made and topped have come to the forefront. Foods that are used for toppings today and are popular, in the 1960’s would have been turned away as ridiculous.

Over the past few decades, tastes have changed in America. While many pizza lovers prefer traditional pizza styles and toppings such as pepperoni, sausage, onions, peppers, mushrooms and olives, pizza connoisseurs that are new to the scene are fond of trying the non-traditional in order to find pizza topping greatness. Some newer toppings that are not so radical that the traditional pizza fan can not get past them are toppings such as chicken, ham and pineapple, and ground beef, to name a few. However, there have been toppings that have totally offended the sensibilities of that traditional pizza enthusiast.

One of the things that has completely affected the new wave of pizza traditions in this industry is the fact that the great people of the gourmet foods industry have begun to take a part in the pizza industry, helping to make it their own. Suddenly, pizza is no longer only for the superbowl party, or the kids’ birthday party, or a late night fix when the busy career woman comes home tired from work and doesn’t want to cook. It has become the object of attention for society’s elite in the gourmet foods circuit.

More and more these days, fine dining and gourmet restaurants are beginning to offer their unique take on the creation of pizza. The gourmet food industry brings flair to pizza by offering daring topping choices and letting creativity and taste come to the forefront. While some might say the toppings they choose are ridiculous, which some of the more daring topping ideas may be, some of the new trends in pizza are really beginning to take off with the more elite crowd. Some new toppings include seafood such as oysters and crayfish. Other new toppings that have been tried are game meats like venison and duck. Even wackier are toppings such as peanut butter and jelly and bacon and eggs.

While you won’t find most pizza lovers willing to try mashed potato pizza, many are stepping out on a limb and trying the new toppings the renovated pizza industry has to offer. Whatever your favorite toppings are, America is in agreement of one thing about pizza: it’s impossible to live without.

Rediscovering Grilled Pizza

2008-12-10T18:44:00.000-08:00

America’s favorite food has long been the pizza cooked in a traditional oven but is that about to change? While most Americans have probably never indulged in a grilled pizza, the origins of pizza are making a big comeback. There is no denying that we love our traditional backyard barbeque but rarely, if ever has the barbeque included grilling a pizza. Despite the seemingly odd combination of grill and pizza, the grill is the ideal tool for cooking pizza and in fact is deep in the origin of pizza making. The high, dry heat is ideal for a nice crisp crust and the flavor provided from your grill will on a whole new world of backyard grilling.

Before the word pizza was ever used, Greeks and Romans used wood-fired brick ovens to prepare the original version of pizza – flatbread. In ancient times each diner was given a piece of flat bread along with a piece of meat on the bread. This food was eaten with the fingers with an occasional knife to cut the meat. Little did they know that this would eventually spark the creation one of the America’s favorite foods.

Grilled Pizza Techniques:

Ingredients:
1 teaspoon dried yeast
1 tablespoon soy oil
1 teaspoon sugar
ฝ cup warm water (110ฐF)
1 ฝ cup bread flour
1 tablespoon soy flour
1 teaspoon salt

Instructions:
Combine yeast, sugar and ฝ cup very warm water in bowl, let sit for five minutes. Combine flour and salt in bowl. Mix yeast mixture with bowl containing dry ingredients. Add a little extra flour if dough is sticky. Knead for a good 10 minutes. Put into a greased bowl and let rise for 60 minutes until it doubles in size. Turn out onto a floured surface then knead lightly until smooth. Roll out into a ผ" thick, 12" diameter circle. The thinner the dough is rolled, the better.

Before placing your crust on the grill, be sure that your grill is both clean and well oiled. This will help prevent the dough from sticking to the grill. You will need something large enough to transport your dough to the grill. A pizza spatula is highly recommended for this task. Brush an even coat of extra virgin olive oil on the side that will be facing down first. The oil will introduce flavor and help to keep the dough from sticking to the grill as well as giving the crust a nice crisp finish. Before placing your pizza on the grill, you may want to remove the top rack of your grill to make it easier to flip your pizza. Cook the first side from 1-3 minutes before flipping depending on the heat of your grill. During this time you will need to brush olive oil on the side that is facing up. While cooking the first side, peak under the edge of the crust to monitor its finish. Cook until you are satisfied with the finish and then flip your crust over. After flipping, immediately apply any topping that you would like. It’s highly recommended that you keep the topping very light, as they will not have a chance to cook on the grill without burning the crust. You may consider precooking certain ingredients such as meats and thick vegetables. Be sure to lower the lid as soon as possible to trap the heat in and finish cooking the toppings. Cook the pizza for an additional 2-3 minutes or until you are satisfied with the crust’s finish.

You are now ready to experience one great pizza with deep tradition. Cut your pizza into triangle shaped slices or try cutting them into 1” wide strips. This shape is great for a party snacks!

A Brief History of Pizza: The Dish that Conquered the World

2008-11-30T18:43:00.000-08:00

Pizza, the way we know it today, is a derivation from focaccia (from the Latin word for fire), flat bread that has been prepared since antiquity in different forms and garnished with herbs, olives, fat, raisin, honey, and nuts.

The word pizza in Italian identifies any type of flat bread or pie—fried or baked. Although you’d find many types of pitas or pizzas around the Mediterranean, it is in Naples that pizza in the form we know it today first emerged, after the tomato appeared on the table in the 1700s. Naples has many records of pizza since around the year 1000; the first mentions call these flat breads laganae, and later they are referred to as picea. In those times, pizzas were dressed with garlic and olive oil, or cheese and anchovies, or small local fish. They were baked on the open fire and sometimes were closed in two, as a book, to form a calzone.

In Naples is also where the first pizzerias opened up, with brick wood-burning oven, covered with lava stones from the Mount Vesuvius. The chefs of those times ignored pizza because was considered a poor people’s food, but the new combination with the tomato, when it entered the kitchen around the 1770s, must have raised some curiosity, even in the royal palace. Ferdinand I Bourbon, King of Naples, loved the simple food of the people and went to taste the pizzas made in the shop of Antonio Testa. He liked it so much that he wanted pizza to be included in the menu at the court. He failed after the opposition of his wife, Queen Maria Carolina. His son Ferdinand II also liked all kind of popular food and he loved pizza to the point that he hired Domenico Testa, son of the now famous Antonio, to build a pizza oven in the royal palace of Capodimonte.

Pizza became very popular, earning its place in Neapolitan folklore. Simple and economical, it turned into the food for all people, even sold on the streets, as shown in many illustrations of the time.

A famous episode extended the popularity of pizza beyond the limits of the city of Naples. It was 1889, and Margherita, queen of Italy, was visiting the city. She was told about pizza and wanted to taste it. A famous cook by the name of Don Raffaele, helped by his wife Donna Rosa, was invited to cook pizza at the royal palace. They prepared three pizzas, typical of that time: one with cheese and basil; one with garlic, oil, and tomato; and one with mozzarella, basil, and tomato. The queen, impressed by the colors of the last pizza, which resembled the national flag, preferred that one. Since then this pizza is known as Pizza Margherita, and Don Raffaele is credited with its invention, even if we know that it already existed for a long time.

At the beginning of the last century, with Italian immigrants, the first pizzerias appeared also in the United States, where pizza has become a mass phenomenon. Yet, even today the best pizza is found in Naples, where it is rigorously made with buffalo mozzarella. Superior pizzas are considered those obtained by moderate variations of the simplest and most popular: Pizza Napoletana with tomato, garlic, oil, and oregano; Pizza Margherita; Pizza Marinara with tomato, anchovies, capers, and olives; and Pizza Four Seasons, divided in four quadrants, each dressed in a different way. Pizza with hot salami, the American pepperoni pizza, is instead found in the Calabria region south of Naples, where this type of hot sausage is produced.

Pop-Up Pizza Casserole Recipe

2008-09-30T20:02:00.000-07:00

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

2008-09-28T20:01:00.000-07:00

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

2008-09-25T20:00:00.000-07:00

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

2008-09-23T19:59:00.000-07:00

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

2008-09-20T19:59:00.000-07:00

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

2008-09-18T19:57:00.000-07:00

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

2008-09-15T19:56:00.000-07:00

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

2008-09-13T19:55:00.000-07:00

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

2008-09-10T19:55:00.000-07:00

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

2008-09-08T19:53:00.000-07:00

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

2008-09-05T19:52:00.000-07:00

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

2008-09-03T19:51:00.000-07:00

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.

Pita Pesto Pizzas Recipe

2008-08-30T21:45:00.000-07:00

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

2008-08-25T21:45:00.000-07:00

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

2008-08-20T21:44:00.000-07:00

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

2008-08-20T19:49:00.000-07:00

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

2008-08-15T21:43:00.000-07:00

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

2008-08-10T21:42:00.000-07:00

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

2008-08-05T21:39:00.000-07:00

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.

Mediterranean Pita Pizza Recipe

2008-07-30T23:09:00.000-07:00

Ingredients:

* 2 tablespoons vegetable oil

* 1 medium onion, finely minced

* 1/2 green bell pepper, small dice

* 1 pound ground lamb (or turkey or chicken)

* 1 teaspoon cumin

* 1 teaspoon coriander

* 4 sprigs fresh oregano

* OR

* 1/2 teaspoon dried oregano

* Salt and pepper

* 2 tablespoons tomato paste

* Water (optional)

* 4 large fresh pita

* 1/4 cup grated Parmesan

* 4 ounces feta cheese, crumbled

* 2 Roma tomatoes, seeds removed, small dice

* 1/4 cup kalamata olives, roughly chopped

* Olive oil (optional)

* Fresh torn basil (optional)

Directions:

Preheat oven to 500F. (Note: If pita is fairly sturdy, place assembled pizzas directly on rack. If

not, preheat a baking sheet with the oven.)

In a large saute pan, preheat oil and pan over medium flame. Add onions and peppers and sweet

for about five minutes to soften.

Add ground meat and more oil if necessary to prevent sticking. As meat browns, break up with a

wooden spoon to combine with veg and brown evenly.

Once meat is mostly broken up and still browning, add cumin, coriander, oregano and a healthy

dash of salt and pepper. Continue to saute for 1-2 minutes to bring out the aromas in the

seasoning.

Add tomato paste and a splash of water if the mixture is very dry (this will often depend on how

lean your meat is), reduce heat to medium low and simmer for 3-4 minutes to finish cooking.

Meanwhile you should have prepped the toppings.

To assemble the pizzas, start by even sprinkling each with a tablespoon of Parmesan, this will help

the toppings to stick in the oven. Evenly divide meat mixture amongst the four pies. Top with feta,

chopped tomato and olives.

Place in the oven for about 10 minutes, until cheese has slightly melted and the bread has gotten

sufficiently brown and crisp.

To serve, drizzle with olive oil and a sprinkling of some hand-torn fresh basil.

Make-Ahead French Bread Pizza Recipe

2008-07-28T23:08:00.000-07:00

Ingredients:

* 1 loaf french bread

* 3 cups Spaghetti Sauce

* 1/4 cup Parmesan cheese

* 1 cup mozzarella cheese -- grated

* 3 ounces pepperoni slices

Directions:

This recipe is assembled the day it's served. Put sauce in a 3-cup container, cheeses in 2-1 quart

bags, pepperoni in 1-quart bag; wrap bread in heavy foil. Freeze.

To Serve: Thaw French bread, sauce, grated cheeses and pepperoni. Slice loaf of French bread in

half lengthwise. Layer sauce. Parmesan cheese, pepperoni and mozzarella cheese on each half. Set

oven to broil and/or 550 degrees F. Place bread on baking sheet, and put in the oven. Broil until

mozzarella is melted. Cut into serving size pieces.

Mexican Salmon Pizza RecipeIngredients:

2008-07-27T21:38:00.000-07:00

Ingredients:

* Nonstick cooking spray

* 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.

Low Carb Pizza Recipe

2008-07-25T23:07:00.000-07:00

Ingredients:

* 1/2 pound ground beef

* 1/2 pound sausage

* 1/2 pound bacon

* 2 (8 oz) packages of cheese (mozzarella, pizza cheese, etc)

* 1 package of pepperoni

* 1 cup of pizza sauce

Directions:

Brown the ground beef with the sausage. Drain. Mix in 1 package of cheese. Spread on the bottom

of a cookie sheet. Pour the sauce over the "crust". Top the sauce with 1/2 of the 2nd package of

cheese. Cook the bacon; drain and crumble. Add the bacon and pepperoni. Add more cheese.

Cook at 350 until brown (30 minutes approximately).

Little English Muffin Pizzas Recipe

2008-07-23T23:07:00.000-07:00

Ingredients:

* 4 English Muffins

* 1 package sliced pepperoni

* 1 package shredded Mozzrella Cheese

* 1 jar Pizza Quick Sauce

Directions:

Split English Muffins. Toast lightly to brown. Spread each half with the Pizza Quick Sauce. Place

Pepperoni on each muffin. Top with lots of Mozzrella Cheese. Bake 350 in oven until the cheese is

melted and bubbly.

Kid Sized Southwest Pizza Recipe

2008-07-20T23:05:00.000-07:00

Ingredients:

* 6 pita bread rounds

* 16 ounces can refried beans

* 4 ounces chopped green chilies drained

* 1/2 cup diced tomato

* 3/4 cup shredded cheese

* 1 1/2 cup shredded iceberg lettuce

* 6 tablespoons sour cream

Directions:

Preheat oven to 400F degrees. Place pita rounds on a large greased baking sheet. Bake 8 minutes

or until crisp, turning after 4 minutes. Let cool slightly. Combine beans and chilies mixing well.

Spread about 1/3 cup bean mixture over each pita round. Divide tomato evenly among pizzas.

Sprinkle with cheese. Bake 8 minutes longer or until mixture is hot and cheese melts. Remove

from the oven. Top each pizza with 1/4 cup lettuce and 1 tablespoon sour cream.

Leek Tomato Goat Cheese Pizza Recipe

2008-07-15T23:06:00.000-07:00

Ingredients:

* 1 1/2 tablespoon Butter

* 2 med. leeks, thinly sliced

* 1 tablespoon fresh parsley, minced

* 3/4 cup tomato, chopped

* 3 ounces Montrachet or Feta, crumbled

* 2 tablespoons olive oil

Directions:

Melt butter in large skillet over medium-low heat. Add leeks; saute until tender, about 10

minutes. Season with salt and pepper. Stir in parsley. Cool. Spread leek topping evenly over pizza shell; sprinkle tomatoes over. Top with cheese. Drizzle 1 tablespoon oil over. Bake about 10 minutes at 450 F. Remove from oven and brush crust with olive oil.

Kid Sized Pizzas Recipe

2008-07-15T23:05:00.000-07:00

Ingredients:

* 4 English muffins, split

* 3/4 cup pizza sauce

* 1/4 pound Canadian Bacon;

* 6 large mushrooms, sliced

* 4 large black olives, sliced

* 1 small onion, sliced

* 1/2 medium green pepper, sliced

* 1/4 pound mozzarella cheese, shredded

* 1/3 cup parmesan cheese, grated

Directions:

On each muffin half, spread 2 tablespoons pizza sauce. Top each with one-eighth of the Canadian

bacon, mushrooms, olives, onion and green pepper.

Sprinkle each with mozzarella and parmesan cheese, dividing equally. Place on nonstick baking

sheet. Bake at 350F for 10 to 15 minutes or until cheese melts and begins to brown. Serve hot.

Individual Pesto Pizzas With Mushrooms And Olives Recipe

2008-07-13T23:04:00.000-07:00

Ingredients:

* 1/4 cup prepared pesto

* 8 Baked Individual Pizza Crusts

* 8 large Spinach leaves, trimmed

* 1/2 cup pizza sauce

* 1/2 cup Nonfat mozzarella cheese, shredded

* 6 small Mushrooms, thinly sliced

* 5 Black olives, thinly sliced

* 1 tablespoon Parmesan cheese, freshly grated

Directions:

Preheat the oven to 400F.

Spray 1/2 tablespoon of the pesto on each of the pizza crusts. Lay a spinach leaf on top and cover

with 1 tablespoon of the pizza sauce. Over the sauce, scatter 1 tablespoon of mozzarella cheese,

then equal amounts of the sliced mushrooms and olives. Finish with a light sprinkling of the

Parmesan cheese.

Place the pizzas on a cookie sheet and bake for 10 minutes.

Impossible Pizza Recipe

2008-07-10T23:04:00.000-07:00

Ingredients:

CRUST

* 2 tablespoons Cheese, parmesan, grated

* 1 cup Milk

* 2 Eggs

* 1/2 cup Bisquick

TOPPINGS

* 1/2 cup Prego

* Sausage; or ground meat

* Onions, chopped

* Bell peppers, chopped

* 2 tablespoons Cheese, parmesan, grated

* 3/4 cup Cheese, mozzarella, shredded

Directions:

Heat oven to 425. Grease a pie plate. Sprinkle onion and Parmesan cheese in pie plate. Beat milk,

eggs, and bisquick 15 seconds in blender on high. Pour into pie plate. Bake 20 minutes.

Spread pizza sauce over top. Top with remaining ingredients. Bake 10-15 minutes, until cheese is

light brown.

Cool 15 minutes.

Hot Dog Pizza Recipe

2008-07-08T23:03:00.000-07:00

Ingredients:

* 2 English muffins, split

* 2 hot dogs, each cut into 12 slices

* 1/4 cup condensed tomato soup

* 1/4 cup shredded cheddar cheese

Directions:

Heat oven to 350. Place muffin halves cut side up on ungreased pan. Top each with 1 tablespoon

tomato soup. Arrange 6 hot dog slices on each muffin half, sprinkle with 1 tablespoon shredded

cheddar cheese bake for 8-10 minutes our until cheese melts.

Hot 'n Sweet Pizza Recipe

2008-07-05T23:03:00.000-07:00

Ingredients:

* 1 (10-ounce size) round pre-baked thin crust Italian bread shell

* 1 can (8-ounce size) pizza sauce

* 1 can (8-ounce size) can pineapple tidbits in juice, well-drained

* 1 package (6-ounce size) Canadian bacon slices, quartered

* 2 tablespoons seeded jalapeño chiles (or to taste)

* 3/4 cup shredded cheddar cheese

* 3/4 cup shredded mozzarella cheese

Directions:

Heat oven to 400°F. Place bread shell on large ungreased baking sheet. Spread pizza sauce evenly

over shell; top with all remaining ingredients.

Bake for 8 to 10 minutes or until cheese is melted and ingredients are heated through.

To serve, cut into wedges.

Homemade Pizza Recipe

2008-07-03T23:01:00.000-07:00

Ingredients:

Dough

* 1 package Active Dry Yeast

* 1 cup Warm Water (105 to 115 degrees)

* 1 teaspoon Sugar

* 1 teaspoon Salt

* 2 tablespoons Oil

* 2 1/2 cups Flour

Sauce

* 1/2 cup chopped Onion

* 1 (8-oz.) can Tomato Sauce

* 1/4 teaspoon Salt

* 1 1/8 teaspoon bottled Garlic, or more to taste

* 1/8 teaspoon White Pepper

Meat And Vegetable Toppings

* 1 cup sliced Pepperoni

* 1 cup chopped Onions

* 1 cup frozen Birdseye Stir-fried Peppers

* 1 (4oz.) can sliced Mushrooms

* 1 cup sliced Ripe Olives

* 1 pound Sweet or Hot Italian Sausage, removed from casings

Directions:

Dough:

Dissolve yeast in warm water. Stir in remaining dough ingredients. Beat vigorously, about 20

strokes. Cover bowl, allow dough to rest about 15 minutes, or until you have prepared sauce.

Sauce:

Mix sauce ingredients, set aside. Heat Oven to 425 degrees

Divide dough in half. On lightly greased 12" pizza pans sprinkled with a light coating of corn meal,

pat each half of dough out into a 10 to 12 inch circle on pizza pans. Divide sauce evenly between to

pizza crusts and spread out. Sprinkle each pizza with 1/4 cup shredded Parmesan Cheese.

Sprinkle each pizza with 2 tsp. dried Oregano Leaves.

Meat And Vegetable Toppings:

Saute' sausage until almost done, stirring to break up. Add the peppers, onions, mushrooms,

olives and pepperoni and continue cooking until sausage is completely done. Dump the skillet full

of cooked toppings in a colander to drain. Drain very well.

Sprinkle toppings evenly onto tops of pizzas. Sprinkle 1 cup shredded Mozzarella Cheese on each

of the pizzas. Bake 20 to 25 minutes on lower rack of oven at 425 degrees until crust is brown and

filling is hot and bubbly.

Hawthorne Lane`s Pepperoni Pizza Recipe

2008-06-30T22:03:00.000-07:00

Ingredients:

* 2 pc. Pizza dough (see below)

* 1 teaspoon Virgin olive oil

* 2 cups Whole milk mozzarella cheese, grated (loosely packed)

* 1/2 cup Buffalo mozzarella, cubed into 1/2" pieces (about 4 oz.)

* 1 Red bell pepper, roasted, peeled and sliced into 1/4" strips

* 12 Kalamata olives

* 2 tablespoons Grated Parmesan cheese

* 2 ounces Gingrass Family Smoked Pepperoni, sliced very thinly (1/8" or less)

* 2 tablespoons Chopped Italian parsley

Pizza Dough

* 4 cups All purpose flour

* 1 1/2 cup Warm water (about 90 F.)

* 1 teaspoon Salt

* 1 teaspoon Fresh yeast

* 1 1/2 teaspoon Honey

* 1 tablespoon Olive oil

Directions:

Pre-heat the oven to 500 F. and place a baking stone or tile in to heat.

Roll the doughs into roughly 10 " rounds using a pie pin or by pounding and stretching the

dough.

Sprinkle a light cutting board or pizza peel with cornmeal or semolina and lay the doughs down

on it. Brush the olive oil over the center of the dough then spread the mozzarella cheese evenly

over the dough, leaving a half inch rim without cheese.

Arrange the cubed buffalo mozzarella, the olives and the roasted peppers over the cheese. Finally,

slide the pizzas into the oven.

Bake for five minutes then remove from the oven and arrange the sliced pepperoni over the

cheese and sprinkle the Parmesan over. Return to the over and continue to bake for five more

minutes or until the edge of the crust becomes golden brown and the cheese bubbles in the center.

Remove from the oven and place on a cutting board. Sprinkle the chopped Italian parsley over

and cut into six or eight pieces. Serve immediately.

Pizza Dough makes doughs for six pizzas

Combine the salt, flour and honey in an electric mixer and mix using the dough hook to distribute

evenly.

Add the water and yeast and mix for two minutes on low speed to bring the dough together.

Increase the speed to medium and mix for six minutes, pushing the dough back into the mixing

bowl if it creeps up the side.

Add the olive oil and mix until the dough has absorbed to oil and comes back together.

Turn out onto a lightly floured work surface and knead by hand to stiffen.

Form into a ball and allow to rest for 30 minutes under a damp cloth.

Scale into 4-1/2 oz. pieces then form into tight balls by rolling under your hand.

Happy Face Pizzas Recipe

2008-06-28T22:03:00.000-07:00

Ingredients:

* 6 sticks (1 oz each) Mozzarella String Cheese

* 1/2 cup pizza sauce

* 4 italian bread shells (6 inch)

* Sliced pepperoni or olives

Directions:

Heat: oven to 450 F.

String the string cheese into thin stips. Spread 2 tablespoons of pizza sauce on each shell. Sprinkle

1/2 cup of th cheese on each bread shells Arrange pepperoni or olives on each pizza to create a

smiling face.

Bake 10 to 14 minutes or until cheese is melted.

Ground Beef Pizza Recipe

2008-06-25T22:01:00.000-07:00

Ingredients:

* 1 pound Lean ground beef

* 1 teaspoon Salt

* 1/4 teaspoon Pepper

* 1 cup Canned tomatoes; well drained

* 2 tablespoons Parsley; chopped

* 2 tablespoons Onion; finely chopped

* 1/2 cup Low-fat process American

* 2 1/2 teaspoons Italian seasoning

* 1/4 teaspoon Allspice

* Cheese; shredded

Directions:

Combine ground beef, salt and pepper. Pat meat into 9-inch nonstick pie pan. Spread tomatoes

over meat. Combine remaining ingredients; sprinkle over tomato-meat mixture. Bake at 350

degrees for 20 minutes. Cut into 6 equal wedges to serve.

Golden Gate Pizza Recipe

2008-06-23T22:00:00.000-07:00

Ingredients:

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

* 1 cup Cheddar cheese, shredded

* 1/2 pound fresh mozzarella (water packed), 1/4 inch slices

* 1/2 cup prepared pizza sauce

* 1 cup Italian salami, thinly sliced into rounds or strips

* 1 cup pepperoni, thinly sliced into rounds or strips

Directions:

Preheat oven to 425 degrees F.

Spread the pizza sauce on partially baked crust. Sprinkle Cheddar evenly over the sauce. Arrange

salami, sausage and pepperoni evenly over Cheddar. Top pizza with mozzarella slices.

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

Goat Cheese & Walnut Pizza Recipe

2008-06-20T21:56:00.000-07:00

Ingredients:

* 1 pizza crust

* 6 ounces Fresh goat cheese

* 2 tablespoons Walnut or safflower oil

* 1/2 cup Walnuts

Directions:

Crumble the goat cheese and sprinkle it all over the pizza. In a small bowl toss the walnuts with

the walnut or safflower oil to coat. Place the walnuts all over the pizza. Bake according to

directions.

Chicago-Style Deep-Dish Pizza Recipe

2008-06-18T21:59:00.000-07:00

Ingredients:

* 1 package rapid-rise active yeast (1/4 oz.)

* 1 cup warm water, between 105-115ºF

* 1 teaspoon sugar

* 2 1/2 cups flour

* 1/2 cup yellow cornmeal

* 1/4 cup olive oil

* 1 pound shredded mozzarella cheese

* 1 pound cooked Italian sausage, crumbled

* 1 (28 oz.) can diced tomatoes, well drained

* 1 teaspoon dried sweet basil

* 1 teaspoon dried oregano

* 1/2 cup grated Parmesan cheese

Directions:

In the mixing bowl add the warm water, yeast and sugar, stir with a whisk. Add 2 cups of the

flour, salt, cornmeal and olive oil. Use the paddle and mix on speed 2 for 2 minutes.

Put on the dough hook and add the remaining flour. Knead on speed 2 until the dough clings to

the hook, and then knead on speed 2 for 5 minutes longer. Place the dough in a greased bowl and

cover. Let rise for 1 hour.

With oiled fingers press the dough into a deep-dish pizza pan.

Cover the dough with the mozzarella, and then top with the sausage. Place the tomatoes over the

sausage. Top with the basil, oregano and Parmesan cheese.

Bake in a 500ºF oven for 15 minutes. Reduce the heat to 350ºF and bake for 20 minutes, or until

the crust is brown

Gluten Free Rice Crust Pizza Recipe

2008-06-15T21:55:00.000-07:00

Ingredients:

Crust

* 2 1/2 cups cooked white rice

* 1/4 cup mozzarella cheese, grated

* 1 egg, lightly beaten

* 1/4 cup onion, finely chopped

* 1 clove garlic, minced

* 1 teaspoon olive oil

* 1 tablespoon butter, melted

Topping

* 1 cup tomato sauce or pizza sauce

* 1/2 teaspoon oregano or basil, dried

* 3/4 cup mozzarella cheese, grated

* 1/4 cup Parmesan or asiago cheese, grated

Directions:

Preheat oven to 425 degrees F. Mix the first four ingredients thoroughly. Spread evenly on the

bottom of a 12-inch pizza pan or pie pan. Bake 15 minutes or until surface is lightly brown.

Saute onion and garlic in the olive oil. Spread over the crust. Spread on the pizza sauce; add dry

herbs if the sauce is bland. Sprinkle on the two kinds of cheese. Return to the oven and bake for 8-

10 minutes until the sauce is bubbly and the cheese is melted.

Goat Cheese Pizza Recipe

2008-06-13T21:58:00.000-07:00

Ingredients:

* 1 large Prefabricated pizza shell (I prefer Boboli brand)

* 7 ounces goat cheese, sliced thinly

* 2 cloves garlic minced

* 1 teaspoon dried basil

* olive oil for sprinkling

Directions:

Preheat oven to 450

Spread goat cheese on pizza shell Sprinkle garlic, basil, salt and pepper over cheese Spread out

tomatoes and mushrooms Sprinkle with olive oil Let rest for five minutes before.

Fresh Tomato and Basil Pizza Recipe

2008-06-10T21:55:00.000-07:00

Ingredients:

* 1 (12") Italian bread shell like Boboli

* 1 tablespoon olive oil

* 1/2 cup grated or shredded Parmesan cheese, divided

* 3 plum tomatoes, sliced

* 1/4 teaspoon ground black pepper

* 2 tablespoons shredded fresh basil

Directions:

Preheat oven to 450F. Brush bread shell with olive oil. Sprinkle 1/4 cup of the cheese over the

crust. Top with tomato slices and remaining 1/4 cup cheese. Sprinkle with pepper. Bake directly

on oven rack for 8-10 minutes or until crust is crisp and cheese is melted. Sprinkle with basil

before serving.

Foldover Biscuit Pizza Recipe

2008-06-08T21:54:00.000-07:00

Ingredients:

* 1 pound lean ground beef

* 1/2 cup chopped onion

* 1/2 cup chopped green bell pepper

* 1 can (8-oz. size) tomato sauce

* 1 can (4-oz. size) Mushroom Pieces and Stems, drained

* 1/2 teaspoon salt

* 1/4 teaspoon pepper

* 1/4 teaspoon dried oregano leaves

* 1 can (12-oz. size) Refrigerated Buttermilk Biscuits

* 1 package (8-oz. size) sliced mozzarella cheese

Directions:

Heat oven to 400°F. Grease large cookie sheet. In large skillet, combine ground beef, onion and

green pepper. Cook over medium heat for 8 to 10 minutes or until beef is thoroughly cooked,

stirring frequently. Drain. Stir in tomato sauce, mushrooms, salt, pepper, and oregano; mix well.

Reduce heat; simmer while preparing biscuit dough.

Separate dough into 10 biscuits. On greased cookie sheet, press or roll biscuits to form 14x10-inch

rectangle. Spread meat mixture over half of dough. Place cheese slices over meat mixture.

Carefully fold dough over cheese slices to form long rectangle. Press edges with fork to seal.

Bake at 400°F. for 15 to 20 minutes or until golden brown.

Fig and Prosciutto Pizza Recipe

2008-06-05T21:53:00.000-07:00

Ingredients:

Dough

* 1 package active dry yeast, that has always been in a refrigerator

* 1 pinch of sugar

* 3/4 cup warm water, no hotter than 110 (from the tap)

* 3 cups all-purpose flour

* 2 tablespoons olive oil

* 2 teaspoons sea-salt

* Olive oil for the resting bowl

Pizza

* 1 pint fresh figs, stems removed, sliced to the thickness of a pea.

* 1/2 pound Prosciutto di Parma from San Daniele. Don't you dare use any other kind.

* 1 tablespoon fennel seeds

* Extra virgin olive oil

* pizza dough (above)

Directions:

For Pizza Dough: "Start" the yeast by mixing it with the sugar and water for about seven to ten

minutes. Put the yeast, sugar and water mixture in your stand up mixer, fitted with the dough

hook. Add the flour, olive oil, and salt. Start the machine and let mix until a dough ball forms.

Stop the machine and let the dough rest for three minutes. Pulse the machine three times. Flour

on the counter and put the dough on the floured surface. Knead for five minutes.

Coat a medium-sized bowl with some olive oil. Put the dough in the bowl, then turn the dough

over, so that both sides are covered with a film of oil. Cover the bowl with plastic wrap. Put the

bowl in a warm place for 2 hours so the dough can rise. After two hours, punch the dough in the

middle to deflate. Put it on a floured counter. Cut the dough in half, and freeze one half for future

use. Roll the other half into a ball and cover it with the bowl for thirty minutes.

For Fig and Prosciutto Pizza: Toast the fennel seeds in a hot, dry pan-about five minutes. Set

aside. Heat your oven to 4750 with a pizza stone on the highest rack. Use a cookie sheet pan that

has no edges. Cover it well with Wondra flour or cornmeal. Roll out the dough to the size of the

pizza stone.

Transfer the dough onto the floured sheet pan. Spread out a layer of prosciutto, then the figs, on

the dough. Sprinkle the pizza with the toasted fennel. Transfer the pizza to the pizza stone by

putting the sheet pan on the stone and quickly pulling the tray away, so the pizza slides.

Bake for five minutes or until the bottom of the crust is golden brown. Remove the pizza from the

stone by using the sheet pan and a big spatula. Just before serving, put the pizza onto a cutting

board. Drizzle it well with the extra virgin olive oil and cut it in to squares.