Recipes Of Pizza

Seafood Pizza Santa Elisabetta

2010-10-01T15:00:00.000-07:00

Ingredients for pizza sauce

6 tbsp Pure Olive Oil 45 mL
1 medium garlic clove
2 cups sliced onions 500 mL
1 tbsp salt
1 tbsp sugar
2 tbsp oregano:
1 tsp chili or one fresh halapino pepper:
2 cans pastene san marzano tomatoes (whole tomatoes)

Description for pizza sauce

1• It is very important that you heat the oil and add the onions first and the garlic second and fry them to a light golden brown.
2• Add the 2 cans of whole tomatoes
3• Blend in the salt, sugar, oregano and chili
4• Bring to a boil and let cool

This mixture will allow you to spread sauce on 4 large 16" pizzas. recipe courtesy Pizzazz Pizza (circa 1989)
As a rule 2 cups of flour makes a regular thin crust 20" X 14" rectangular pizza. For a thicker crust add more flour

Ingredients: for pizza dough

2 envelopes of active yeast
2 teaspoon sugar
2 tablespoons olive oil
3 tablespoons tenderflake or crisco (tenderflake gives golden colour)
6 to 8 cups unbleached all-purpose flour (depending on your thickness)
2 teaspoons fine salt
2 eggs
half cup milk
half cup 7-up or soda
warm water as needed for soft, medium texture when mixing flour

Description:

1•Put the yeast, sugar, olive oil, tenderflake, two eggs, milk and 7-up into a large bowl and let sit for 5 minutes, until the yeast dissolves and the liquid appears creamy.
2• In a large bowl add the flour, salt and the mixture. Gently mix with hands or electric dough mixer and add warm water as neede until a soft, medium texture is achieved.
5• Once the dough blends well together and has a smooth texture remove it from bowl and roll it into a long sausage shape and cut in 4 even slices.
6• Knead the dough until it is smooth, springy, pliant into 4 balls.
This should take about 5 to 8 minutes. Return the dough on a oiled pan and cover with a damp cloth, and let rise until doubled.

Rising generally taken 2 to 3 hours. Makes four large 16 inch pizzas. This recipe courtesy Pizzazz Pizza (circa 1989)

When dressing the pizza you need the following ingredients:

16 large shrimps
24 scallops
16 pieces of crab (artificial can be used to)
1 bag mixed fish (calamar,shrimps,mussels,scallops)
half green pepper
4 large mushrooms
half onion
mozzarella cheese 400 grams

Description:

1•Spread dough gently when ready and spread it so it fits a rectangular cooking pan, well oiled.
2• Spread tomato sauce. Don't overdo it, it will become soggy.
5• It is advisable to cook fish in a pan with a little oil. Not more than five minutes. Add white wine, just a sprinkle for taste. Strain the fish to remove all liquid.
6•Spread the fish out generously.
6•Add the cheese, but not to much. The fish won't cook if you cover it with to much cheese. You can put goat cheese if you wish.

Thanks Kristina for family secret Seafood Pizza Santa Elisabetta !!!

Pizza Dough

2010-09-25T14:55:00.000-07:00

As a rule 1 1/2 cups of flour makes a regular thin crust 16" pizza. For a thicker 16" pizza used 2 cups of flour.

This recipe is for 4 thin crust 16" pizza's.

Ingredients:

1 tablespoon dry yeast
2 teaspoon sugar
2 tablespoons olive oil
3 tablespoons tenderflake or crisco (tenderflake gives golden colour)
6 to 8 cups unbleached all-purpose flour (depending on your thickness)
2 teaspoons fine salt
2 eggs
half cup milk
half cup 7-up or soda
warm water as needed for soft, medium texture when mixing flour

Description:

1•Put the yeast, sugar, olive oil, tenderflake, two eggs, milk and 7-up into a large bowl and let sit for 5 minutes, until the yeast dissolves and the liquid appears creamy.
2• In a large bowl add the flour, salt and the mixture. Gently mix with hands or electric dough mixer and add warm water as neede until a soft, medium texture is achieved.
5• Once the dough blends well together and has a smooth texture remove it from bowl and roll it into a long sausage shape and cut in 4 even slices.
6• Knead the dough until it is smooth, springy, pliant into 4 balls.
This should take about 5 to 8 minutes. Return the dough on a oiled pan and cover with a damp cloth, and let rise until doubled.
Rising generally taken 2 to 3 hours. Makes four large 16 inch pizzas.

Thanks Kristina for family secret recipe Pizza Dough !!!

Onion Pizza

2010-09-20T14:50:00.000-07:00

Ingredients:

Basic pizza dough
One whole slice onion
Chopped anchovies (as much as you like)
Parsley
Olive oil
Ground pepper
Potato, tuna, artichoke and chick pea (optional)

Description:

1• Cook sliced onion in oil till quite soft but not coloured or crisp.
2• Put onto pizza dough, sprinkle chopped anchovies and parsley on top of onion, add more oil and a lot of ground black pepper.
3• Then you roll it like a sausage and then twist into a scroll shape.
4• Then flatten . Leave to rise a bit more.
5• And then flatten again and then cook.
Note: Onion Pizza can be made with many things: Anchovy and potato, Potato and parsley and tuna, Artichoke and chick pea.
6 •Put filling on, roll up the dough like a sausage then , twist and turn it like a scroll. Beat it out, turn it and then leave it and then beat it down again.

Pizza Margherita

2010-09-15T14:44:00.000-07:00

Ingredients:

2 Tbsp. olive oil
2 cloves garlic, crushed and chopped
1 28 oz. can peeled tomatoes (Progresso), drained and seeded
1/2 tsp. salt
1 13" uncooked dough crust
8 oz. shredded mozzarella cheese
1 tsp. dried basil
extra virgin olive oil
1/4 cup fresh shredded parmesan cheese

Description:

1• Cut tomatoes into chunks and lightly saute in oil with garlic and salt. Drain and set aside.
2• Brush dough crust with oil. Top with cheese, tomatoes, and basil. Drizzle with oil.
3• Bake in preheated 500 degrees F oven on pizza stone for 8-10 minutes or until crust is golden brown and cheese is bubbly.
4• Remove from oven and top with parmesan cheese.
5• Cool on a wire rack for 2-3 minutes before cutting into wedges and serving.

White Garlic Pizza Sauce

2010-09-11T14:38:00.000-07:00

Ingredients:

2 tbsp butter
1 tbsp Olive Oil
3-4 tbsp Flour
milk (I used 1% milk and did not measure the amount)
salt
minced garlic
red pepper flakes

Directions:

Melt the butter in a small saucepan with the olive oil. Once melted, whisk in the flour until smooth. Cook for a minute, then begin adding the milk, a little at a time, whisking as you go. I used probably 1-2 cups total. You can adjust to get the consistency of sauce you are looking for. Once the sauce is smooth, it's time to season it up. I added a heaping small spoonful of minced garlic, along with 2-3 spoonfuls of the garlic juice (is it called garlic juice?). Add salt to taste and a pinch of red pepper flakes. I had enough sauce to make 2 large pizzas, so next time I would only make half this amount.

Corn & Zucchini Pizza with Lime

2010-09-11T14:34:00.001-07:00

Ingredients:

1 pizza crust (I used a frozen pizza dough)
1.5 cups mozzarella cheese
3 oz. feta cheese

sliced and/or chopped vegetables:
onions
zucchini
ear of sweet corn, removed from cob
bell peppers
cherry tomatoes, halved

...and whatever else you have or like!

Directions:

Preheat oven to 450 degrees. Spread the crust out and bake it on the pizza stone sprinkled with corn meal at 450 degrees for 15 minutes. Then, spread a thin layer of the garlic sauce, half of the mozzarella cheese and the veggies. Sprinkle feta cheese and the rest of the mozzarella on top and bake for 10-15 minutes longer.

After baking, the pizza is topped with cilantro and a squeeze of lime juice. We both really liked this pizza - the vegetables were crunchy and flavorful, especially the fresh sweet corn. It was a perfect summer dinner!

Pizza White Sauce Recipe

2010-09-11T14:22:00.000-07:00

Whip up this basic white sauce recipe in no time flat to use with pizza.

Prep Time: 05 minutes

Cook Time: 05 minutes

Total Time: 10 minutes

Ingredients:

1/3 cup flour
3/4 tsp salt
1/8 tsp pepper
1/8 tsp paprika
1/8 tsp onion powder
2 cups milk
1 Tbsp margarine or butter

Preparation:

Place flour, salt, pepper, paprika, and onion powder in a small saucepan. Stir to equally distribute. Slowly whisk in the milk until no lumps remain. Bring to a boil while stirring to prevent lumps. When mixture thickens, add margarine and stir until melted.

Yield: 2 cups

Homemade Tomato Sauce Recipe

2010-09-11T14:15:00.000-07:00

Make a basic tomato sauce and then jazz it up with one of the variations using basil, sage, goat cheese, or balsamic vinegar. Sauce may be made up to 1 week in advance or frozen up to 3 months.

Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 65 minutes

Ingredients:

    * 1/4 cup extra-virgin olive oil
    * 1 large onion, peeled, coarsely chopped (2 cups)
    * 1 large carrot or 2 small carrots, peeled, coarsely chopped (about 3/4 cup)
    * 3 garlic cloves, peeled, finely chopped
    * 5 large tomatoes, coarsely chopped (4 cups) or 2 (28-ounce) cans whole tomatoes, drained, coarsely chopped
    * 2 Tablespoons tomato paste
    * Coarse sea salt to taste
    * Freshly ground black pepper to taste

Preparation:

In a large heavy skillet, heat the olive oil over medium-high heat. Saute the onion and carrot for 2 to 3 minutes, reduce the heat to medium, cover and sweat the vegetables over medium heat for about 25 minutes or until soft and golden.

Add the garlic, stir well, cover and sweat for 5 minutes more or until softened. Add the tomatoes and tomato paste. Bring to a boil, reduce the heat to medium-low and simmer, uncovered, for about 10 minutes to blend the flavors.

Push the cooked sauce through a food mill or blend in a pressure cooker and push through a sturdy, small-holed strainer into a large bowl. Add salt and pepper to taste.

The sauce can be cooled and stored in the refrigerator for up to 1 week or frozen up to 3 months.

Yield: 8 servings

Variations

• Add 1/4 cup chopped fresh basil at the very end of cooking.

• Fry 6 to 8 fresh sage leaves in olive oil until golden brown. Gently crumble the sage over the pasta just before serving.

• Add 6 ounces of fresh goat cheese to the sauce.

• Add additional olive oil.

• Add 2 ounces of good-quality balsamic vinegar.

Per Serving: Cal 108 (59% fat) Fat 7 g (1 g sat) Fiber 2 g No chol Sodium 50 mg Carb 10 g Calcium 18 mg

Pizza Crust & Pizza Sauce (Wheat-free) Recipe

2010-09-11T14:00:00.000-07:00

Wheat-free pizza crust is perfect for those with allergies and the herbed pizza sauce is made in 15 minutes.

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

Ingredients:

Pizza Crust:

1 Tablespoon dry yeast
2/3 cup brown rice flour or sorghum flour (see note)
1/2 cup tapioca flour (see note)
2 teaspoons xanthan gum (see note)
1/2 teaspoon salt
1 teaspoon unflavored gelatin powder (Knox)
1 teaspoon Italian herb seasoning
2/3 cup warm milk (110 degrees F.) or non-dairy liquid
1/2 teaspoon sugar
1 teaspoon olive oil
1 teaspoon cider vinegar
Extra rice flour for sprinkling.

Pizza Sauce:

1 can (8 oz.) tomato sauce
1/2 teaspoon dried oregano leaves
1/2 teaspoon dried basil leaves
1/2 teaspoon crushed dried rosemary
1/2 teaspoon fennel seeds
1/4 teaspoon garlic powder
2 teaspoons sugar
1/2 teaspoon salt
.Toppings of your choice

Preparation:

Sauce: Combine tomato sauce, oregano, basil, rosemary, fennel seeds, garlic powder, sugar, and salt in small saucepan and bring to boil over medium heat. Reduce heat to low and simmer for 15 minutes, while Pizza Crust is being assembled. Makes about 1 cup.

Crust: Preheat oven to 425 degrees F. In medium mixer bowl using regular beaters (not dough hooks), blend the yeast, flours, xanthan gum, salt, gelatin powder, and Italian seasoning on low speed. Add warm milk, sugar, oil, and vinegar.

Beat on high speed for 2 minutes. (If the mixer bounces around the bowl, the dough is too stiff. Add water if necessary, one tablespoon at a time, until dough does not resist beaters.) The dough will resemble soft bread dough.

Put mixture on a greased 12-inch pizza pan. Liberally sprinkle rice flour onto dough, then press dough into pan, continuing to sprinkle dough with flour to prevent sticking to your hands. Make edges thicker to hold the toppings.

Bake pizza crust for 10 minutes. Remove from oven. Top Pizza Crust with sauce and your preferred toppings. Bake for another 20 to 25 minutes or until top is nicely browned.

Calories, 153; Fat 1.5g, Protein 4g; Carb. 33g; Chol.1 mg; Sodium 635 mg; Fiber 3g (crust and sauce only)

Note: Available at health food stores by Authentic Foods, Bob's Red Mill, and Ener-G Foods.

Yield: 6 servings, 1 slice each serving

With Onions, Mushrooms and Ricotta Pizza

2010-03-22T03:11:00.000-07:00

Ingredients

Olive oil

1 small red onion, halved and thinly sliced

Pinch of sugar

1 teaspoon balsamic vinegar

2 large flour tortillas (sandwich wraps)

1 cup shredded Asiago cheese (about 2 ounces)

2/3 cup ricotta cheese

6 button or cremini mushrooms, trimmed and thinly sliced

Kosher salt and freshly ground black pepper

Equipment needed:

It really helps to have a baking stone and a pizza peel. If not, you'll use a rimmed baking sheet with some parchment paper.

Method

1a If you are using a baking stone, place the stone on top of the middle rack in the oven. Preheat the oven to 450°F. Allow the oven to stay at 450°F for at least 15 minutes before cooking, to thoroughly heat up the stone.

1b If you are NOT using a baking stone, place racks in the upper and lower thirds of the oven. Preheat the oven to 450°F.

2 Heat 1 Tbsp olive oil in a small sauté pan on medium hight heat. Add the sliced onions and cook, stirring occasionally, until the onions begin to soften. Add a pinch of sugar and the balsamic vinegar, cook for a few more minutes until the onions are thoroughly softened and translucent. Remove from heat.

3a If you are using a baking stone, sprinkle some corn meal on your pizza peel and place one tortilla on top of the pizza peel. (If you don't have a pizza peel, you can use a rimless baking sheet.) Thoroughly brush the top of the tortilla with olive oil.

3b If you are not using a baking stone, line two rimmed baking sheets with parchment paper and brush with olive oil. Place a tortilla on each baking sheet and brush each with olive oil.

4 Sprinkle each tortilla with half a cup of shredded Asiago cheese. Add bits of ricotta cheese, 1/3 cup for each tortilla. Sprinkle with mushrooms and with the slightly caramelized onions. Sprinkle with a little salt and pepper.

5a If you are using a baking stone, and can fit both pizzas on the stone (it depends on the size of your tortilla) do it. Use the pizza peel to transfer the pizzas to the stone in the oven. If your tortillas are large, you'll need to cook them one at a time. But that's okay. Cooking on the stone goes very quickly. Bake the pizzas until the crust is crisp and very brown - 5-7 minutes using the baking stone. Cut with a pizza cutter or a knife.

5b If you are using baking sheets, place the baking sheets in the oven. Bake until the crust is crisp and brown all over (the time varies, depending on the oven and if your cookie sheet has already been heated, start with 10 minutes and check), rotating the sheets to ensure even baking. Cut with a pizza cutter or a knife.

Each pizza serves 1-2, depending on how hungry you are.

Thanks Mary for Recipes Pizza !

Read More Recipes http://easyrecipescook.com/

Fig With Goat's Cheese - Pizza

2010-03-09T00:52:00.000-08:00

Ingredients:

1 cup (100g) grated mozzarella
100g soft goat's cheese, crumbled
6 individual pizza bases
1/4 cup (60ml) tomato passata (sugo)*
6 ripe figs, thinly sliced
Extra virgin olive oil, to drizzle
2 tsp fennel seeds

Method:

Preheat the oven to 200°C.
Combine the cheeses with a fork and season with salt and pepper. Place the pizza bases on a greased baking tray.
Spread pizzas with passata and top with cheese mixture. Arrange sliced figs in a decorative pattern on top. Drizzle with olive oil, sprinkle with the fennel seeds and bake for 8-10 minutes until the cheese is bubbling. Serve immediately.

Read More Easy Recipes Cook

Mini Pizzas

2010-03-05T02:14:00.000-08:00

Ingredients:

1 can (283 g) Pillsbury* Italian Pizza Crust
Desired toppings (pizza sauce, pepperoni, cheese etc.)

Method:

Heat oven to 425°F (220°C).
Remove dough from package (do not unroll); with sharp knife cut into 8 slices.
Place on greased baking sheet and press each circle to 1/8" (3 mm) thickness. Add sauce and toppings.
Bake for 12 to 15 minutes. Makes 8 mini pizzas.

Prep Time: 5 Min | Total Time: 20 Min | Serving Size: 8

Breakfast Pizza

2010-03-05T00:28:00.000-08:00

Ingredients:

3 cups (750 mL) GOLDEN GRAHAMS* cereal
2/3 cup (150 mL) peanut butter
1/2 cup (125 mL) nonfat dry milk powder
1/4 cup (50 mL) butter or margarine, melted
1/4 cup (50 mL) icing sugar
1 container (175 g) stirred yogurt (any flavour)
1 cup (250 mL) cut-up assorted fresh fruit (such as strawberry or banana slices, halved grapes, raspberries)

Method:

Slightly crush cereal. Stir together peanut butter, nonfat dry milk, butter and icing sugar in large bowl. Stir in cereal.
Pat mixture onto baking sheet with buttered spatula to form a circle 9-inches (23 cm) in diameter.
Spread yogurt evenly over top. Refrigerate about 1 hour or until firm.
Top with fruit. Sprinkle with additional cereal, if desired. Cut into 1 1/2-inch (4 cm) wedges. Cover and refrigerate any remaining pizza.
Best if served the same day as prepared.

*The sweet crunchy goodness of Golden Grahams

Prep Time: 15 Min | Total Time: 1 Hrs | Serving Size: 16

Quick Brunch Pizza

2010-03-04T19:59:00.000-08:00

Ingredients:

1 1/2 cups (375 mL) BISQUICK* mix
1/3 cup (75 mL) very hot water
3 eggs
1 cup (250 mL) sour cream
1 cup (250 mL) shredded Cheddar cheese
1/2 cup (125 mL) sliced green onions (about 4)
1/2 tsp (2 mL) onion salt
1 cup (250 mL) finely chopped fully cooked ham

Method:

Heat oven to 425°F (220°C). Grease or spray 12-inch (30 cm) pizza pan with non-stick cooking spray. In small bowl, mix Bisquick* mix and hot water until soft dough forms.

Press dough on bottom and up side of pan with fingers dipped in Bisquick* mix. Bake 10 minutes.

In small bowl, beat eggs. Stir in sour cream, cheese, onions and onion salt; pour over crust. Sprinkle ham over egg mixture. Bake about 25 minutes or until set. Cool 5 minutes.

Prep Time: 20 Min | Total Time: 45 Min | Serving Size: 8

Thai Appetizer Pizza

2010-03-04T19:55:00.000-08:00

Ingredients:

2 cans (each 235 g) Pillsbury* Crescents
1/2 cup (125 mL) chive and onion cream cheese spread
1/4 cup (50 mL) creamy peanut butter
1/2 tsp (2 mL) ground ginger
1/4 tsp (1 mL) cayenne pepper
1/2 cup (125 mL) shredded carrot
1/2 cup (125 mL) chopped red pepper
1/2 cup (125 mL) chopped seeded cucumber
1/4 cup (50 mL) chopped salted peanuts
1/4 cup (50 mL) chopped fresh cilantro

Method:

Heat oven to 375°F (190°C). Unroll both cans of the dough; separate into 4 long rectangles. Place rectangles in ungreased 15x10x3/4-inch (39x26x2 cm) pan; press in bottom and up sides to form crust.

Bake 13 to 17 minutes or until golden brown. Cool completely, about 30 minutes.

In small bowl, mix cream cheese spread, peanut butter, ginger and ground red pepper. Spread over cooled crust. Top with carrot, bell pepper, cucumber and peanuts. Serve immediately, or cover and refrigerate up to 2 hours before serving.

Just before serving, sprinkle with cilantro. Cut into squares.

Prep Time: 30 Min | Total Time: 43 Min | Serving Size: 32

Pizza Pot Pies

2010-03-04T19:52:00.000-08:00

Ingredients:

1 lb (500 g) lean ground beef
1/2 cup (125 mL) chopped onion
1/2 cup (125 mL) chopped green pepper
1 can (8 oz) pizza sauce
1/2 cup (125 mL) sliced fresh mushrooms
1 cup (250 mL) shredded mozzarella cheese
1 cup (250 mL) BISQUICK* mix
1/4 cup (50 mL) very hot water

Method:

Heat oven to 375°F (190°C). Grease four small casseroles (1 1/2 cups/375 mL).

Cook ground beef, onion and bell pepper in large skillet over medium heat, stirring frequently, until beef is brown; drain. Stir in pizza sauce and mushrooms. Heat to boiling, stirring occasionally; reduce heat. Simmer uncovered 5 minutes, stirring occasionally. Spoon beef mixture into casseroles. Sprinkle 1/4 cup (50 mL) cheese on each.

Mix Bisquick mix and very hot water; beat vigorously 20 seconds. Turn dough onto surface dusted with Bisquick mix; gently roll in Bisquick mix to coat. Shape into ball; knead about 10 times or until smooth. Divide dough into 4 balls. Pat each ball into circle the size of diameter of casserole. Cut steam vent in each circle with knife or cookie cutter. Place each circle on beef mixture in casserole. Bake 15 to 20 minutes or until very light brown.

Prep Time: 20 Min | Total Time: 40 Min | Serving Size: 4

Fruit Pizza

2010-03-04T19:30:00.000-08:00

Ingredients:

1/2 pkg (334 g) Old El Paso* 8 Large Flour Tortillas
2 tsp (10 mL) sugar
1/2 tsp (2 mL) cinnamon
1/2 cup (125 mL) cream cheese, softened
2 cups (500 mL) fresh fruit (any combination; strawberries, blueberries, kiwi, peaches, grapes)

Method:

Heat oven to 350°F (180°C). Place tortillas on ungreased baking sheet. Bake about 10 minutes or until well crisp. Meanwhile, mix sugar and cinnamon.

Place hot tortillas on cutting board. Spread cream cheese evenly over tortillas. Sprinkle with cinnamon sugar. Arrange fruit on top. Cut into wedges. Serve warm.

Prep Time: 10 Min | Total Time: 20 Min | Serving Size: 4

Easy Taco Pizza

2010-03-04T19:15:00.000-08:00

Ingredients:

1 1/2 lb (750 g) lean ground beef
1 pouch (35 g) Old El Paso* Taco Seasoning Mix
3/4 cup (175 mL) Old El Paso* Thick N' Chunky Salsa
1 pkg (297 g) Old El Paso* 12 Medium Flour Tortillas
assorted pizza toppings: sliced mushrooms, olives, chopped green pepper, green onion, chopped tomato, etc.
1 1/2 cups (375 mL) shredded cheese (mozzarella, Colby, Monterey Jack, Cheddar)

Method:

Preheat oven to 400°F (200°C).

In skillet, brown ground beef over medium-high heat. Stir in Taco Seasoning Mix and Salsa. Heat until well blended and bubbly.

Place tortillas on baking sheets. Divide beef mixture between shells, spreading to edges. Top with pizza toppings as desired. Sprinkle about 2 tbsp (25 mL) cheese over each pizza.

Bake 8 to 10 minutes until cheese has melted and edges are golden brown.

Prep Time: 15 Min | Total Time: 25 Min | Serving Size: 12

Turkey Waldorf Pizza

2010-03-04T19:10:00.000-08:00

Ingredients:

1 cup (250 mL) chopped cooked turkey or chicken
1 cup (250 mL) chopped apple
1/2 cup (125 mL) sliced almonds, toasted
1/2 cup (125 mL) mayonnaise
1 tsp (5 mL) dried tarragon leaves
1/8 tsp (.5 mL) salt
1/8 tsp (.5 mL) pepper
2 cups (500 mL) shredded Swiss Cheese
2 tsp (10 mL) chopped green onions

Method:

Heat oven to 425°F (220°C). Lightly spray 12-inch (30 cm) pizza pan with non-stick cooking spray. Unroll dough; place in sprayed pan. Starting at centre, press out dough with hands to edge of pan. Bake for 6 to 8 minutes or until crust begins to brown.

Meanwhile, in medium bowl, combine turkey, apple, almonds, mayonnaise, tarragon, salt and pepper; mix well.

Remove partially baked crust from oven. Spread turkey mixture evenly over crust. Sprinkle with cheese.

Return to oven; bake an additional 10 to 12 minutes or until cheese is melted and crust is deep golden brown. Sprinkle with green onions. Cut into 12 wedges.

Prep Time: 10 Min | Total Time: 26 Min | Serving Size: 6

Hearty Mexican Pizza

2010-03-04T19:08:00.000-08:00

Ingredients:

3/4 lb (375 g) lean ground beef
1 onion, chopped
2 cloves garlic, minced
1 green pepper, chopped
1 jar (440 mL) Old El Paso* Thick N’ Chunky Salsa (about 1 3/4 cups/425 mL))
1 pre-baked pizza crust
1 1/2 cups (375 mL) shredded Monterey Jack cheese

Method:

Brown beef in skillet over medium-high heat. Reduce heat to medium; stir in onions, garlic and green pepper, and cook 3 minutes longer or until onion is softened.

Stir in salsa and cook for 5 minutes or until most of the liquid has evaporated.

Place pizza crust on pizza pan. Remove beef mixture from heat and spoon onto pizza crust.
Sprinkle green pepper and cheese evenly over beef mixture.

Bake in a 450°F (230°C) oven for 20 to 25 minutes or until cheese has melted and pizza is heated through.

Prep Time: 15 Min | Total Time: 55 Min | Serving Size: 8

Barbecue Grilled Chicken Pizza

2010-03-04T18:57:00.000-08:00

Ingredients:

1 pkg (283 g) Pillsbury* Italian Pizza Crust
1/4 cup (50 mL) barbecue sauce
3/4 cup (175 mL) chopped cooked chicken
1 tbsp (15 mL) chopped red onion
1 cup (250 mL) shredded mozzarella cheese
6 grape tomatoes, thinly sliced

Method:

Heat coals or gas grill on medium high for indirect heat. If using charcoal grill, arrange coals around edge of firebox.

Spray a 12-inch (30 cm) pizza pan with non-stick cooking spray. Unroll dough; place in pizza pan; starting at center, press dough out, forming a 1/2-inch (1 cm) rim. Grill pizza base over center of charcoal grill or over unheated side of gas grill. Cover and grill 10-12 minutes or until crust is firm. Rotate pizza occasionally.

Remove pizza from grill. Spread with barbecue sauce. Top with chicken, onion, cheese and tomatoes.
Return to grill; grill over unheated side of grill 8-12 minutes. Rotate pizza occasionally. For a crisp, brown crust, place pizza pan over direct heat for 30 seconds or longer.

Gently lift corner of pizza from pan to test for crisping and browning.
Cut into wedges.

Prep Time: 10 Min | Total Time: 28 Min | Serving Size: 4

Pizza Pinwheels

2010-03-04T18:50:00.000-08:00

Ingredients:

1 can (235 g) Pillsbury* Crescents

2 tbsp (25 mL) grated Parmesan cheese

1/3 cup (75 mL) finely chopped green pepper

1/2 cup (125 mL) shredded Italian cheese blend

1/2 cup (125 mL) pizza sauce

Method:

Heat oven to 350°F (180°C). Spray baking sheet with non-stick cooking spray. Unroll dough and separate into 4 rectangles; firmly press perforations to seal.

Sprinkle Parmesan cheese, pepperoni, bell pepper and Italian cheese blend over each rectangle.
Starting with one short side, roll up each rectangle; press edge to seal. With serrated knife, cut each roll into 6 slices; place cut side down on baking sheet.

Bake 13 to 17 minutes or until edges are golden brown. Meanwhile, heat pizza sauce. Immediately remove pinwheels from baking sheet. Serve warm with warm pizza sauce for dipping.

Prep Time: 20 Min | Total Time: 33 Min | Serving Size: 24

Pizza Chicken Club

2010-03-04T17:33:00.000-08:00

Ingredients:

1 can (283 g) Pillsbury* Italian Pizza Crust
2 tsp (10 mL) mayonnaise
1 cup (250 mL) chopped or slivered cooked chicken OR turkey
6 slices bacon, cooked and chopped
1 tomato, thinly sliced
2 tbsp (25 mL) chopped fresh basil OR 1 tsp (5 mL) dried basil
1 cup (250 mL) grated Cheddar OR mozzarella cheese
garnish fresh basil — optional

Method:

Heat oven to 425°F (220°C). Lightly grease 12-inch (30 cm) pizza pan or 9x13-inch (22x34 cm) rectangular baking pan.
Unroll dough and place in greased pan; starting at centre, press out with hands. Sprinkle with sesame seeds. Bake for 8 to 10 minutes or until crust is light golden brown.
Spread mayonnaise over partially baked crust. Top with chicken, bacon, tomato slices and basil. Sprinkle with cheese.
Bake at 425°F (220°C) for 8 to 10 minutes longer or until crust is golden brown and cheese is melted. Garnish with fresh basil.