Americas favorite pizza topping is pepperoni with massive 36% of all pizza orders.
Approximately 251,770,000 pounds of pepperoni are consumed every year. Other very popular toppings are mushrooms, extra cheese, sausage, green pepper and onions.
While these are the traditional American toppings, the gourmet toppings are becoming much more popular throughout the country.
Pizza makers in America have made breakfast a pizza eating opportunity with ingredients such as peanut butter and jelly and bacon and egg as pizza topping.

Mozzarella cheese makes up 30% of total cheese use and production of Italian type cheeses, (mozzarella, provolone, ricotta, parmesan and romano) by American cheese manufacturers more than doubled between the years 1980 and 1992 and by 2004 reached 2 billion pounds per year.

Manufactured pizza sales exceed $32 billion and the per capita consumption of mozzarella cheese was in 1994 7.93 pounds per person and is now nearly double that figure.
Sales of meat toppings take 62% of all American toppings and 38% prefer vegetarian toppings and women are twice as likely as men to order vegetarian toppings on there pizzas.

A study recently revealed the barbecue style pizza topping of some form was taking up to 33% of menu listing while other popular listings were Mexican, white pizza, five cheese combos, non cheese pies and traditional Italian pizzas such as new potato, Florentine and Margarita.

What ever your choice is, the fact remains, Italian food has a place in every American diet in one form or another and the humble pizza does indeed represent a very large portion of American diets.

Try these unusual toppings from around the world on your Pizzazz Pizza Oven -

Four seasons : tomato sauce as a base, roasted artichokes, lightly cooked mushrooms and roasted peppers, herb roasted chicken with fresh mozzarella cheese.

White pizzas begin with extra virgin olive oil and sea salt, then topped with various cheeses and other ingredients.

Choose from any of the following cheeses : fresh mozzarella, hard mozzarella, Provolone and fontina, feta cheese and goats cheese, gorgonzola and ricotta cheese, cheddars and other soft cheese such as brie (use these soft cheeses under other ingredients to prevent burning).

Carciofo : artichokes, roasted red and yellow peppers, fresh mozzarella and parmesan cheeses (Parmigiano Reggiano).

Gambero : shrimp, roasted red and yellow peppers, pesto.

Caprese : Fresh basil, Parmigiano Reggiano, fresh mozzarella cheese and sliced tomato.

Con uovo : Parmigiano Reggiano, black pepper and two eggs.

Pizza Pizzazz for your Friends

Boscaiola : Smoked mozzarella cheese, porcini mushrooms, Parmigiano Reggiano, red onion, black pepper and parsley.

Verdure : Roma tomatoes, pepperoncini, capers, Castilla olives, capers and garlic, fresh mozzarella cheese, Palmergiano Reggiano, rosemary and oregano with a light balsamic vinaigrette.

Rucola : Smoked mozzarella cheese, peppery Arugual, prosciutto and parmigiano reggiano. The Arugula and prosciutto are added to the pizza when it comes out of the oven.

Asian style pizza : Peanut sauce, mozzarella and bean sprouts, carrot shreds and chopped onion, chicken and cilantro leaves.

Pizza Insulata : Build a salad on top of the pizza, base of tomato sauce and mozzarella topped with salad that includes fresh basil and red onion with a balsamic vinaigrette.

Southwestern style : Cheddar and jack cheese, black beans, tomato and corn, cilantro leaves with shredded pork, use Enchilada sauce for the base.

Seafood : Roasted garlic, spinach and Asiago, pecorino and black olives, add spicy rock shrimp and whole clams in their shells.

Greek style : White sauce or tomato sauce as the base then add, spinach, artichoke hearts with fresh oregano and fresh cracked pepper, feta cheese and olive oil, finish with kalamata olives and fresh tomatoes.

Smoked salmon and goats cheese : red onions, capers, chopped chives, oven dried tomatoes with sweet peppers and olive oil glaze, crème fraiche. Add smoked salmon and goats cheese.

Use unusual toppings such as :

sausage, green peppers, oysters and crayfish, dandelions and sprouts, egg plant, Cajun shrimp or tuna. Include game meats like venison, duck or Canadian bacon.

Sweet pizzas to try, use the same crust as savoury pizzas:

Use ricotta cheese as a base (sweeten if required), also use cream cheese or marscapone cheese.

Use these toppings :

try, apples figs, peaches, bananas or strawberries and a variety of nuts such as pine and walnuts or hazelnuts.

Try these four ingredients for a stunning dessert pizza :

Chunky peanut butter, marshmallows, banana and a drizzle of honey.

The following five pizza toppings are great American hits :

Pepperoni : base of tomato sauce, add pepperoni and mozzarella cheese.

Meat Lovers : base of tomato sauce, add mozzarella cheese,  pepperoni, Italian sausage and salami.

Combination : base of tomato sauce, mozzarella cheese, Italian sausage and pepperoni, salami, mushrooms and bell peppers, olives.

Canadian pineapple and bacon : base of tomato sauce, mozzarella cheese pineapple chunks and Canadian bacon.

Olive mushroom : base of tomato sauce, mozzarella cheese and olives.

Three special cheese pizzas to try :

Basic : base of tomato sauce, mozzarella cheese, provolone and cheddar cheese.

Marylin Munroe: Blonde pizza cheeses with white sauce, mozzarella,  provolone, fresh mozzarella cheese. Add fresh grated parmesan with a garnish of fresh basil.

Quattro Formaggio : Gorgonzola, Asiago, fresh mozzarella, Pecorino and basil.

Meat Lovers Toppings :

The Sofia : base of tomato sauce, prosciutto (salt cured Italian ham), rosemary and red onion, fresh cracked black pepper and mozzarella cheese.

Prosciutto Arugala : base of tomato sauce, mozzarella cheese,  prosciutto and arugula

Prosciutto White : prosciutto and kalamata olives, fresh garlic and ricotta cheese, extra virgin olive oil and mozzarella cheese.

Bacon cheese burger on a pie : base of tomato sauce, sharp cheddar cheese, smoked bacon and chunks of ground chuck steak, red onion rings, then finish with fresh shredded iceberg lettuce and tomato. Pickle slices are an option to finish this off.

Meatball pizza : base of canned spagetti , with cheese and tomato sauce, add mushrooms and small, whole meatballs.

Chicken based toppings, always a favorite :

Chicken sausage with caramelised onions, roasted garlic cream, black olives and fontina.

Chicken and roasted rosemary potatoes, roasted onion and garlic potato sauce, smoked chicken, smoked mozzarella and balsamic vinegar syrup.

Chicken Pesto : house made pesto sauce, mozzarella cheese and grilled herb marinated chicken.

BBQ Chicken : any pre cooked chicken (best with bbq chicken) sliced very thinly, bacon bits, red onion and mozzarella and provolone cheeses. Use white sauce or roasted garlic sauce as the base sauce.

Vegetarian toppings :

Mushroom magic, roasted garlic sauce and a variety of mushrooms ie champignon or white mushrooms, portabella, criminni, oyster, shitake, morel, trumpet or chantrelle.

Tanned tomato : mozzarella cheese and provolone, sun dried or oven dried tomatoes (or both), top with fresh basil leaves.

Margherita : plum tomatos, fresh mozzarella cheese and fresh basil leaves.

Fire and smoke : fire roasted red peppers and sweet onions, chipotle pepper tomato sauce with smoked gouda and fresh basil (this is very spicy).

Autumn vegetable pizza : roasted egg plant and sweet peppers, caramelised onions, oven dried tomatoes, portobellos, pesto cream and mozzarella cheese.

Artichoke and Pesto, with kalamata olives, roasted peppers and fontina.

Gorgonzola and onion : lightly cooked onion, gorgonzola crumbles and a hint of black pepper and nutmeg.

HINT : Use roasted eggplant as your pizza base. Roast then mash to make a superb sauce for a pizza base.

Here are five recipes for yeast free pizza bases that I have used and found to be quick and easy to make and form a very good base with excellent flavor

1/  Ingredients:
Two and a half cups of flour.
Two and three quarter teaspoons of baking powder ( if you use baking soda use half and omit the salt).
One teaspoon of salt.
One tablespoon of oil.
Three quarters to one cup of water.

Mix all the dry ingredients and then add the water and oil. Now stir until it forms a ball. If the dough is too stiff, add a little more water until the right consistency is achieved.
The dough should be soft and not sticky. Knead the dough on a floured surface for about three to four minutes then bake at 420 F for fifteen to twenty minutes

2/  Ingredients:
Two cups of all purpose flour.
Two teaspoons of baking powder.
Half a teaspoon of salt.
Two thirds of a cup of milk and six tablespoons of olive oil.

Mix all ingredients well in a large bowl until the dough forms a ball and pulls away from the sides of the bowl.
Now knead the dough in the bowl until it is smooth then form it into a ball.
Press the dough into an oiled baking sheet or pizza pan using your finger tips and leave a thicker edge to hold the filling in.
Spread your favorite sauce on the base and then add the topping of your choice and bake in a preheated oven at 425 degrees F for about thirty minutes or until the cheese is bubbly and the edges are golden brown.

3/  Ingredients:
Three and a half cups of self raising flour.
One and a half cups of hot water.
Half a cup of vegetable oil.

Mix all the ingredients together until a good dough is formed. Dust your hands in flour and knead the dough until it becomes smooth and elastic.
With a rolling pin make it as thick or thin as you like it. (This base makes a very good thin crust).
Precook it for approximately ten to fifteen minutes before adding your favorite sauce and topping and cook at 420 degrees F until golden brown.

4/  Ingredients:
Two cups of flour.
One teaspoon of salt.
Two teaspoons of baking powder.
Two thirds of a cup of water.
One quarter of a cup of vegetable oil.

Mix the flour, salt, baking powder and water and knead it on a floured bench top for about two minutes, just until it is workable and spreadable.
Put it on a pizza pan and precook it for about ten to fifteen minutes then add the sauce and topping then cook at 420 degrees F until it looks just the way you like it.

5/  Ingredients:
One and a half cups of plain or all purpose flour.
Two teaspoons of baking powder.
Half a teaspoon of salt.
Two tablespoons of olive oil.
Half a cup of water.

Put the flour, baking powder and salt in a mixing bowl, then make a well in the center and pour in the olive oil and water.
Combine the mixture until it comes together as a slightly sticky dough.
Place the dough on a floured bench and knead for two minutes then roll it out with a rolling pin to you desired thickness.
Pre cook the base to ensure the base is well cooked when the pizza is finished.
Now add your sauce and topping and cook at 420 degrees F for approximately fifteen minutes.

With no yeast recipes it is always best to roll out the dough rather than stretch it out as it is not as elastic as yeast dough.

Cooking on a pizza stone gives a more authentic flavor to the crust and ensures the base is well cooked so there may not be a need to pre cook the base.

The best, easiest and fastest way to cook pizza is the Presto Pizza Pizzazz oven and is universally voted by users to make better tasting pizzas than any other oven.

The pizza pizzazz oven is recommended for 7 or 12 inch pizzas. The continually rotating tray gives perfect, even baking, top and bottom and the top and bottom heating elements can be separately controlled so the pizza is cooked to your individual taste.
The pizza oven can take a frozen pizza and have it perfectly cooked in minutes and there is no preheating the oven or heating a larger than necessary area so a 60% saving in energy costs compared to a conventional oven is achievable. It is also capable of cooking anything that can be placed on the rotating discs, for example vegetables etc.

Some handy hints:

The Presto Pizza Pizzazz oven can bake fresh homemade or frozen pizza.

You can also bake chicken strips, croissants, potato wedges, quesadillas, hash browns, sandwiches and even fish.

You can add ingredients while it is baking because of the open top rotating pans.

The oven has separate heating controls with elements at the top and bottom for a crispier base or a browner top or both.

Generally you would follow the recommended cooking times in the instruction manual, but some users have suggested adding up to five more minutes to the baking time.

With any nonstick bake ware, scratches are inevitable. Make sure you use nonstick surface friendly utensils, rubber or plastic to prolong the life of the nonstick pan.

Transfer the pizza to another plate or surface before you slice it. This will avoid damage to the nonstick surface.

With the nonstick pan, you don’t need to spread it with oil or butter to prevent the pizza from sticking. However, some users suggest brushing it with a teaspoon of olive oil to give the pizza that authentic flavor.

The nonstick pan gets very hot. Use an oven mitt and keep small children away until it has been allowed to cool.

1:     Combine three quarters of a cup of water, 7g sachet of dry yeast, 1 teaspoon of caster sugar, and half a teaspoon of salt in a bowl or jug. Dissolve these by whisking with a fork or stirring with a spoon. Put in a warm place until bubbles appear on the top, this will take about five minutes. Sift two cups of flour into a bowl and add the yeast mixture and two tablespoons of olive oil. Mix well into a soft dough with a knife and finish with your hands to combine all ingredients, Knead for ten minutes on a lightly floured bench or board until elastic. Put in a lightly greased bowl, covered in plastic wrap for about thirty minutes (in a warm place) until the dough has doubled in size.

Punch the dough ball and knead and roll out to size required on a lightly floured board or bench until smooth. This recipe makes enough dough for one large pizza.

2:     Combine one and a half cups of warm water with 7g sachet of dried yeast and a pinch of caster sugar in a small bowl or jug. Leave for five minutes or until the mixture foams (best left in a warm place).   Mix one teaspoon of salt into four cups of flour in a large bowl and make a ‘well’ in the centre, add yeast mixture with 60ml of olive oil.

With a round bladed knife, mix the ingredients until smooth, it may take some mixing with your hands to combine properly. Knead on a slightly floured surface until soft and elastic, this should take 10 minutes. Lightly oil a large bowl and place the dough ball in and turn to coat with oil. Place in a warm area covered in plastic wrap to rise for about thirty minutes until the dough doubles in size. Punch dough and shape to required size. This recipe can be made up to one hour before it is required and makes enough dough for three pizzas.

3:     If you prefer a base with a crusty outside and soft inside, try this one.

In a large bowl dissolve two and a quarter teaspoons of instant dried yeast and half a teaspoon of soft brown sugar in one and a half cups of warm water (about 45 degrees C) allow to stand for ten minutes in a warm place. Stir in one teaspoon of salt and one and a half teaspoons of olive oil. Add two cups of plain flour and mix together well.

Knead on a well floured surface, adding 2 cups of flour until the dough is no longer sticky. Place dough ball in a bowl that has been well oiled and cover with a damp cloth. To allow the dough to double it’s size, leave it in a warm place for about one hour.

Form a tight ball with the dough and allow it to rest for a couple of minutes before rolling out to the desired size.

For a superb result if you are baking on a tray just lightly oil the tray and let the dough rise for twenty minutes before placing toppings and bake for 15 to 20 minutes in a pre heated oven until the crust is golden brown and the toppings are cooked through.

Non yeast recipes coming soon!!!

The following great topping suggestions all have no cheese and are suitable for true vegetarians.

1/ Caramelized onion with a pinch of thyme and black olives (preferably oil cured).

2/ Potatoes with rosemary, olive oil and sea salt.

3/ Assorted mushrooms, include fresh and dried (reconstitute these before using) and any mushrooms that have been marinated in oil and herbs ( prefer Italian).

4/ To make the topping of any pizza more tasty just add sliced and roasted eggplant.

5/ Spinach is always great on pizza, add tomatoes (greek style) or sauteed with lemon juice, cumin, coriander and pinenuts for a Lebanese twist.

6/ Com, peas, diced carrots, diced tomatoes.

7/ Leeks, onions, jicama, cabbage….all sliced.

8/ Sliced zucchini, squash, sweet potatoes or yams.

9/ String beans, bean sprouts, pea shoots.

Here are our hints of the month for making great pizzas.

1/ Use pesto as a base or pesto mixed with mayonnaise.

2/ Make a sun dried tomato pesto with garlic, reconstituted sun dried tomatoes, sprinkle a little water on the top of fresh basil leaves.

3/ For extra protein, paper thin slices of plain extra firm tofu, above the sauce but under the ingredients adds a nice texture but makes no difference to the finished taste of the pizza.

4/ Try Greek olives, sun dried tomatoes and spinach with some other of   your favorite ingredients.

5/ Try true vegetarian sausages with peppers and onions, traditional, but always a good taste.

The following are some superb toppings for your Pizza Pizzazz oven pizzas

Listed below are two separate headings and totally different choices which will depend on the style of pizza you or your family and friends prefer.
The pizza toppings listed in the first section contain meat or meat based products, the second section is listed as ‘vegetarian’ but with cheese, depending on the levels of vegetarian cuisine required and can be re-arranged if the ‘no cheese’ option is better for your family or guests.

The next post will feature more vegetarian and some no cheese recipes

This is the first section of tried and true recipes :
Ham, pepperoni, bacon, pineapple, jalapeno peppers, banana peppers and mozzarella cheese.

Browned hamburger, red onions, bacon, 3 cheese blend (mozzarella, provolone and parmesan) barbeque sauce.

Mayo instead of pizza sauce (pre-bake the crust so that the mayo will not be sticky), bacon and sliced tomatoes.   During the last couple of minutes of cooking add shredded lettuce and mozzarella cheese.

And, a standard but a favourite recipe is: caramelised onion, good Italian pepperoni, mushrooms and a few banana peppers to add a little zing to the mixture all topped with mozzarella or parmesan cheese.

Canadian bacon, mushrooms, pineapple and sausage or ham, (thinly sliced, good quality ham is preferred).

Cheese or blends of cheese are used in the following recipes :

Paper thin slices of zucchini, onions, black olives (the canned kind) and mozzarella cheese.   Even if you do not like zucchini this is well worth a try.

This recipe uses two types of cheese, mozzarella and fontina, arugula, mushrooms, roasted peppers, fennel with pesto, good spinach, artichokes with roasted butternut squash.

Start the following recipe with brie cheese, thin sliced apple and pears, walnuts and caramelised onion. Drizzle this with some honey.

Gruyere cheese with figs, onions and rosemary.

If you like all cheeses, try blue or gorgonzola as they are good soft melting cheeses.
Add some fresh herbs like rosemary and basil, arugula, walnuts with thin sliced heirloom tomatoes and thin sliced roasted onions

This is a classic favourite, but simple topping, roasted fennel and tomatoes (Heirloom tomatoes are best) with mozzarella cheese and a sprinkle of basil.

Roast some fennel, add apples and pears, a good sweet brie.  You can use a simple apple butter for a base sauce, this can give a sweet/savoury taste and add some onions.

The two following recipes have goats cheese and once lent is over, crumbled bacon or sausage can be added to the combinations.

Roasted diced beets, caramelised onion and fresh herbs or:

Sliced grapes, caramelised onion, thyme and goats cheese (change the grapes, which are a taste sensation and use cranberries, the dried version).

Squash butternuts or acorn with other squash, onions, mushrooms and spinach or arugula and herbs.   Add nuts and fresh fruit to squash and cheese, fresh parmesan or a little pecorino romano, maybe some spicy blue cheese for a change, choose one or a mix of the cheeses. Pre roast the squash, use herbs and tomatoes, roasted red peppers and/or thin grilled onion rings and thin slices of fennel.

To keep toppings to three or four ingredients use, pineapple, feta cheese and cashews.

Blanched thin asparagus and red onion on top of smokey cheese.

Use a good basic pizza sauce and top with fontina and mozzarella, slice mushrooms, then, three minutes before the pizza is ready sprinkle the top with fresh thyme and parmesan.

Everyone can easily make pizza sauce at home and make pizzas with the most exquisite taste.
These recipes are all very good and vary from complicated to basic.
To get the best flavors from the recipes do not change or omit ingredients as all of them have been written by people with a vast amount of experience in the pizza industry.
So let’s start with the more exotic and when making these recipes, try to keep rigidly to the ingredients, the results will really impress.

Exotic Pizza Sauce Serves 4.
ingredients:
two tablespoons of olive oil
one tablespoon of butter
half cup of onion chopped
quarter cup of celery chopped
one clove of minced garlic
one can of tomato sauce (8 ounce)
one can of tomato paste (6 ounce)
two tablespoons of grated parmesan cheese
one teaspoon of dried basil
one teaspoon of dried oregano
half teaspoon of salt
half teaspoon of sugar
quarter teaspoon of black pepper
one small bay leaf
one teaspoon of fennel seed

Directions:
1;  Using a large skillet, melt the butter with the oil. Then add the onion, the celery and the garlic then  sauté until soft and transparent.
2:  Add tomato sauce and tomato paste then stir until smooth.
3:  Add all the remaining ingredients and bring to a slow simmer.
4:  Simmer for 30-60 minutes (if you just don’t have the time or you prefer not to, then you can skip the simmering)
5:  Remove the bay leaf and spread the sauce on your prepared pizza dough.

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Superb Pizza Sauce Serves 4.
Ingredients:
cups UpdateOne cup of  tomato paste
One and a half  teaspoons of sugar
One teaspoon of oregano
Half of a teaspoon of pepper
One cup of water
One teaspoon of garlic salt
One teaspoon of sweet basil

Directions:
Just mix everything together and use on your pizza dough. This makes a lot of sauce but it freezes well.

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Exquisite Pizza Sauce Serves 4.
This pizza sauce has a fabulous flavor and is well worth the numerous Ingredients.

Ingredients:
1:  One can of tomato paste (6oz).
2:  Six fluid ounces of warm water (110 degrees F/45 degrees C).
3:  Three tablespoons of grated Parmesan cheese.
4:  One teaspoon of minced garlic.
5:  Two tablespoons of honey.
6:  One teaspoon of anchovy paste (If desired).
7:  Three quarters of a teaspoon of onion powder.
8:  One quarter of a teaspoon of dried oregano.
9:  One quarter of a teaspoon of dried marjoram.
10:  One quarter of a teaspoon of dried basil.
11:  One quarter of a teaspoon of ground black pepper.
13:  One eighth of a teaspoon of cayenne pepper.
14:  One eighth of a teaspoon of dried red pepper flakes.
15:  Then add salt to taste.

Directions:
With a small bowl, mix all of the ingredients together making sure to break up any lumps of cheese.
Let the sauce sit for about 30 minutes to blend the flavors then spread over pizza dough and prepare pizza.

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Supreme Pizza Sauce.
This recipe makes four cups of sauce and keeps for one week in the refrigerator or up to six months in the freezer.
Ingredients:
1:  One quarter of a  cup of extra virgin olive oil.
2:  One Spanish onion, chopped into quarter inch squares (approx).
3:  Four garlic cloves of peeled and thinly sliced.
4:  Three tablespoons of chopped fresh thyme leaves, or one tablespoon dried.
5:  Half of a medium carrot finely   shredded.
6:  Two twenty oz cans of peeled whole tomatoes, crushed by hand and juices reserved.
7:  Add salt to taste.

Directions:
In a three quart saucepan, bring the olive oil to a medium heat.
Adding the onion and garlic, cook until soft and light golden brown, (about 8 to 10 minutes).
Add the thyme and carrot and cook until the carrot is quite soft (about 5 minutes more).
Add the tomatoes and juice and bring to the boil, stirring frequently.
Turn the heat down and simmer for 30 minutes to reduce until it is as thick as hot cereal.
Season with salt and serve.

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Pizza sauce recipe makes approximately five pizza’s.
Ingredients:
1:  One twenty six ounce can of tomato sauce.
2:  Four six ounce cans of tomato paste.
3:  Three quarters of a cup of chopped onion.
4:  Three or four pressed garlic cloves to suit taste.
5:  One teaspoon of salt.
6:  One teaspoon of oregano.
7:  One quarter of a teaspoon pepper.
8:  One tablespoon of chicken bouillon.
9:  One eighth of a cup of red wine (approximately).

Directions:
Saut’e the onions and garlic in a little olive oil until the onions are soft and clear, do not brown them.
Then add the remaining ingredients and let them simmer for about fifteen to twenty minutes.
This makes a very good pizza sauce and any leftovers can be stored for one week in the refrigerator or freeze for up to six months.

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Pizza sauce recipe makes approximately four pizza’s.
Ingredients:
One fifteen ounce can of tomato sauce.
One six ounce can of tomato paste.
One tablespoon of ground oregano.
One and a half teaspoons of dried minced garlic.
One teaspoon of ground paprika.

Directions:
In a medium bowl, mix together the tomato sauce and tomato paste until it becomes smooth. Then stir in the oregano, garlic and paprika. 

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Pizza sauce recipe makes approximately two pizza’s.
Ingredients:
1:  One six ounce can of tomato paste.
2:  One and a half cups of water (less to make it thicker).
3:  One third of a cup of extra virgin olive oil.
4:  Two cloves of minced garlic.
5:  One half of a tablespoon of dried oregano.
6:  One half of a tablespoon dried basil.
7:  One half of a teaspoon of dried crushed rosemary.
8:  Add salt and ground black pepper to taste.

Directions:
Stir the tomato paste, water, and olive oil together and mix well. Then add the garlic, salt and pepper, oregano, basil, and rosemary. Mix it well together and it let stand for several hours to let flavors blend. Then just spread on your pizza base.

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A simple pizza sauce recipe, makes approximately two pizza’s.
Ingredients:
1:  One eight ounce can of tomato sauce.
2:  One half of a teaspoon of minced garlic.
3:  One half of a teaspoon of dried oregano.
4:  One half of a teaspoon of dried basil.

Directions:
Using a medium bowl, mix the tomato sauce, garlic, oregano and basil all together and spread over the pizza base.

Cooking times and handy hints for cooking the best pizza with a Pizza Pizzazz Oven are as follows.
Always get your frozen self rising pizza from the freezer and put it in the fridge the night before you want to cook it.
Cook a  cook 12″ supreme self rising pizza on the lower heat plate for about 8 minutes and then dual for 8 minutes. If you want a crisper darker crust, add about another 3 to 4 minutes on each cycle. When served crisp and piping hot, you would not believe a $3.99 frozen pizza could taste so good.
The cooking times are approximate as you can adjust the cooking times to suit your  personal taste. Also the cooking times can vary a little depending on how low the temperature is set on your freezer.

Type of Pizza Pizzazz Oven Settings and Cooking Times:

FROZEN (9″ – 12″) – Regular Crust DUAL 12-15 minutes

Rising Crust* LOWER 10-12 minutes – then DUAL 10-12 minutes

Stuffed Crust LOWER 7 minutes – then DUAL 12-15 minutes

Regular Crust, extra topping DUAL 15 minutes – then UPPER 3-4 minutes

FRESH* (9″ – 12″) DUAL 11-13 minutes

Follow the directions above for cooking but if you add toppings, just give 4 minutes extra on top heat only to produce  perfection. A  pizza cooked in a conventional oven with a pizza stone simply does not  taste the same.
The Pizza Pizzazz Oven is also an excellent way to get children to eat a more healthy meals by making your own small low fat, salt and sugar pizza’s with vegetables or fruit and lay out the toppings to look like animals or faces. Get them to help making them and use your imagination. Kids love watching the trays going around while it cooks, this can be a big step helping kids to eat healthier food.
Remember to always supervise children when using the machine.