Gluten Free Rice Crust Pizza Recipe

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

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

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

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

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.

Escargot And Chanterelle Pizza Recipe

Ingredients:

* 1 French bread dough

* 10 ounces French snails (the smaller the better)

* 2 ounces Chanterelle mushrooms, dried

* 1 1/2 pound Raclette cheese, shredded

* 8 ounces Tomato sauce

* 2 cloves Garlic

* 2 tablespoons Parsley, fresh

* 1/2 pound Butter

Directions:

Make the French Bread dough recipe at least 1 day beforehand if you can. Roll the dough out into

the shape of a pizza, put it on a pizza pan, and set it aside. It will keep in the refrigerator

overnight.

Prepare the dried mushrooms according to published recipes (soak, wash, cut, resoak, wash,

drain).

If the snails are too large (larger than a garlic clove), then cut them in pieces. Drain the snails

well. Melt the butter in a baking dish, add the snails, crushed garlic, about 1/2 salt and ground

black pepper to taste.

Put the bread-dough pan on the top rack of the oven and the snails on the bottom rack of the

oven, and cook them both for 10 minutes. Take them out.

Spread the tomato sauce in an even layer on the bread, then sprinkle the Raclette cheese over it.

Add the snails, and then the mushrooms. Sprinkle with fresh parmesan cheese, salt and pepper.

Bake at 425 degrees F. in the top rack for 12 minutes (bottom rack will burn the crust). Get it, use

fondue cheese or a Gruyere.

Easy Bake Oven Deep Dish Pizza Recipe

Ingredients:

* 2 tablespoons all-purpose flour

* 1/8 teaspoon baking powder

* Dash of 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.