Pizza Recipes

Artichoke, tomato and three cheese pizza (ada)

Recipe By : American Dairy Assn newsletter: 24 Aug 98
Serving Size : 8 Preparation Time :1:00
Categories : Breads

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
12 ounces Roma tomatoes -- seeded and chopped
1/2 teaspoon salt -- divided
4 ounces ricotta cheese
2 ounces Asiago cheese -- coarsely grated
divided use
2 tablespoons chopped fresh basil
or half that amount dried
1/4 teaspoon freshly ground black pepper
1 pound pizza dough -- thawed if frozen
2 teaspoons basil-flavored olive oil
or unflavored olive oil -- divided
5 ounces mozzarella cheese -- cut in small cubes
6 ounces marinated artichoke hearts -- drained

In a stainless-steel strainer, combine the chopped tomatoes and 1/4
teaspoon salt. Set aside 30 minutes to drain excess liquid. Preheat oven
to 425 degrees Fahrenheit.

In a small bowl, stir together the ricotta cheese, 1/4 cup Asiago, basil,
remaining 1/4 teaspoon salt and pepper.

Roll out or stretch pizza dough to fit a 12-inch round pizza pan. Drizzle
1 teaspoon basil oil over the dough and spread evenly with the ricotta
mixture. Scatter 1/2 the tomatoes and 1/2 the mozzarella over the ricotta.

Arrange the artichoke hearts on the pizza and scatter with the remaining
tomatoes and mozzarella. Drizzle with the remaining teaspoon basil olive oil.

Bake pizza 15 minutes. Sprinkle with remaining 1/4 cup Asiago and return
to oven for 5-10 minutes until crust is golden brown and cheeses are
melted. [approx per slice: 260 cals, 11g fat]

Recipe From cheesebytes@ilovecheese.com on Mon, 24 Aug 1998. Makes 1 pizza
(8 slices) Prep time: 30 minutes Cook time: 20-25 minutes.

Boboli Type Pizza Crust

Recipe By : Marcia
Serving Size : 1 Preparation Time :0:00
Categories : Machine Bread Dough

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup water
3 cups all purpose flour
1 teaspoon salt
2 tablespoons olive oil
1 tablespoon sugar
2 teaspoons Red Star active dry yeast
1 teaspoon minced garlic
2 teaspoons parmesan cheese
1/2 teaspoon Italian seasoning
parmesan cheese to sprinkle

Add all ingredients (except) second parmesan cheese to breadmaker in
order listed by your manufacturer. It is a good idea to put the garlic
down inside the flour so it does not slow the yeast. Set breadmaker on
dough setting. When complete, form two crusts on pizza pans, sprinkle
with parmesan cheese, cover and let rise again. Bake 5-10 minutes at
about 450 F until light brown. Cool. Wrap tightly in foil and freeze
until you get the pizza urge. Great to have around for easy last minute
dinners. Good way for kids to make pizza too.

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NOTES : One of our favorite toppings is pizza sauce, Andoli sausage from
Costco, Artichoke hearts, dollops of pesto and grated mozarella cheese.
I micro the sausage so that it is not greasy when I put it on the pizza.
Dinner can be ready in minutes.

CANDY SHOP PIZZA
Categories: Cookies, Pizza, Chocolate
Yield: 12 servings

1 1/2 c All-purpose flour
1/2 ts Baking soda
1/2 ts Salt
10 tb Butter, softened
1/2 c Granulated sugar
1/2 c Firmly packed brown sugar
1 Egg
1/2 ts Vanilla extract
1 pk NESTLE Toll House semi-sweet
-chocolate morsels, divided
1/2 c Peanut butter
1 c Cut-up fruit, such as
-bananas and strawberries
-(opt)
1 c Chopped candy bars, such as
-NESTLE CRUNCH bars,
-BUTTERFINGER bars, ALPINE
-WHITE bars, GOOBERS and
-RAISINETS

Preheat oven to 375'F. In small bowl, combine flour, baking soda and
salt; set aside.

In large mixer bowl, beat butter, granulated sugar and brown sugar
until creamy. Beat in egg and vanilla extract. Gradually beat in
flour mixture. Stir in 1 cup Nestle Toll House semi-sweet chocolate
morsels. Spread batter in lightly greased 12" to 14" pizza pan or 15
1/2x10 1/2" jelly-roll pan. Bake 20-24 minutes or until lightly
browned.

Immediately sprinkle remaining 1 cup semi-sweet chocolate morsels over
crust; drop peanut butter by spoonfuls onto morsels. Let stand 5
minutes or until soft and shiny. Gently spread chocolate and peanut
butter over crust. Top with fruit and candy. Cut into wedges. Serve
warm.

Makes about 12 servings.

CLIFF'S PIZZA TOPPING

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Vegetables Cyberealm
Kooknet

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 lg Bell pepper, green, chopped
1 lg Bell pepper, red, chopped
1 md Onion, chopped
1 lg Tomato, sliced into rounds
1 c Mozzarella cheese, shredded
(Use more or less to taste)

Sprinkle cheese on rolled out pizza pie (1/2 recipe of
Marty's pizza dough). Tope with chopped peppers and
onions, cover with round tomato slices. Sprinkle with
salt and pepper. Cook for about 20 to 25 minutes on
450 degrees, or until crust is brown and cheese
melted. (I omit pizza sauce for this one. If you've
never tried it... try it just once, you might be
surprised how good it is without sauce. Make sure the
pizza is completely covered with vegetables, sometimes
I use very finely chopped broccoli with this as well,
and if I feel adventurous, jalapeno peppers).

Deli Stuffed Calzone

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Pizza Zz

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 3/4 cups Recipe ready tomatoes -- drain
1 1/4 cups Spinach; frozen -- chopped
3/4 cup Pepperoni -- thin sliced
3/4 cup Salami; sliced -- chopped
1 cup Ricotta cheese
1 cup Mozzarella cheese -- shredded
1/2 cup Olives w pimento
1/3 cup Parmesan cheese -- grated
1 1/2 teaspoons Garlic powder
1 1/2 teaspoons Basil leaves -- crushed
1 1/2 teaspoons Oregano -- crushed
1 teaspoon Seasoned pepper
2 Loaves frozen bread dough
2 tablespoons Olive oil

In large bowl combine tomatoes, spinach, pepperoni, salami, mozzarella cheese,
ricotta cheese. olives, parmesan cheese, garlic powder, basil, oregano and
pepper; set aside filling. Cut each bread loaf in half. On lightly floured
board, roll one bread dough half into a 12 inch circle. Place on pizza pan.
Spread 1 1/3 c filling on 1/2 of dough circle to within 1/2 inch of edge. Fold
dough over filling making half circle. Press edges with fork to seal. Cut 3
slits in dough to allow steam to escape. Repeat process making 3 more calzones.
Bake in preheated 350 F oven for 20 minutes. Brush with olive oil. Bake an
additional 5 to 10 minutes or until golden brown. Let stand 10 minutes before
cutting.

Fresh Fruit Pizza

Recipe By : Pizza
Serving Size : 4 Preparation Time :0:00
Categories : Fruit Pizza

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Milk Pizza dough
1/3 Cup Raisins
6 Tablespoons Sugar
2 Tablespoons Flour
6 Tablespoons Milk
2 Eggs
1 Tablespoon Grated lemon rind
2 Golden or Red Delicious Apples, cored --
sliced
2 Bosc pears, cored -- sliced
6 Tablespoons Pine nuts

Make pizza dough. Preheat oven to 450F. If using a baking stone or
tiles, place in the oven now. In a small bowl soak the raisins in
water to cover for 30 minutes.

In a mixing bowl vigorously stir the sugar and flour into the milks
until fully dissolved. Add the eggs and whisk until well blended and a
thick cream forms. Stir in the lemon rind.

Roll out the pizza dough and cover with the apple and pear slices,
alternating them and arranging them in attractive patterns. Pour the
egg mixture evenly over the top. Drain the raisins; scatter them and
the pine nuts on top. Transfer the pizza to the oven and bake for 10
minutes. reduce the oven temperature to 400F and bake until the crust
is golden, about 10 minutes.

Serve immediately

Grilled Garden Pizza
Categories: Appetizers, Low-cal, Pizza
Yield: 4 servings

2/3 c Warm water 1 pk Active dry yeast
1 tb Olive oil 2 ts Sugar
1 1/3 c All-purpose flour 3/4 c Quick or old-fashioned oats
1/4 c Romano cheese 1/2 c Green pepper, sliced
1/2 c Red onion, thinly sliced 1/4 c Chopped fresh basil or
2 ea Cloves of garlic 4 ts Dried basil
2 c Plum tomatoes, thinly sliced 1 1/2 c Shredded part-skim
mozarella

Combine first 4 ingredients; let stand 10 minutes or until foamy. In
mixer bowl, combine flour and uncooked oats. On low speed of electric
mixer, gradually add yeast mixture; mix an additional 2 minutes. (Dough
will be soft.) Knead on floured surface 5 times. Place in medium bowl
sprayed with no-stick cooking spray, turning once to coat. Cover; let rise
in warm place 30 minutes or until almost doubled. Punch dough down; divide
into 4 portions. On floured sureface pat each into 6 inch circle. Grill
over medium hot coals 2 to 4 monites or until bottom is golden brown.
Remove from grill. On rbowned side, layer remaining ingredients in order
listed. Return to grill. Cover; cook 4 to 6 minutes or until bottom is
golden brown and cheese begins to melt. To bake in oven: Heat overn to 425
degrees. Spray cookie sheet with no-stick cooking spray or oil lightly. Pat
each portion or dough into 6-inch circle onto prepared sheet. Layer with
Romano, 1/2 of mozzarella, bell pepper, onion basil garlic and tomatoes.
Bake 25 minutes or until crust in golden brown. Sprinkle immediately with
remaining cheese.