PIZZA


 PIZZA BALLS ...
Ingredients:
3 cans Pillsbury Buttermilk Biscuits (10 ct)
60 pepperoni slices (2 per biscuit)
Block of cheese (Colby/Monterey Jack or Chedder)
1 beaten egg
Parmesan Cheese
Italian Seasoning
Garlic Powder
1 jar pizza sauce
Directions:
Slice cheese into approx. 28 squares. Flatten each biscuit and stack pepperoni and cheese on top (Like in the picture) Gather edges of biscuit and secure on top of the roll. Line rolls in greased 9x13 pan Brush with beaten egg. Sprinkle with parmesan cheese, Italian seasoning and garlic powder. Bake at 425 degrees F. for 18 to 20 mins. Serve with warm pizza sauce for dipping. ENJOY!!

NO DOUGH PIZZA
Gluten Free, Low Carb, Diabetic Friendly!!!!!!
For when you absolutely want pizza but not all the carbs!!!!!!!
Crust
1 (8 oz) package of full fat cream cheese, room temperature
2 eggs
1/4 tsp ground black pepper
1 tsp garlic powder
1/4 cup grated parmesan cheese
Topping
1/2 cup pizza sauce
1 1/2 cups shredded mozzarella cheese
toppings - pepperoni, ham, sausage, mushrooms, peppers
Garlic powder
Preheat oven to 350.
Lightly spay a 9×13 baking dish with cooking spray. With a handheld mixer, mix cream cheese, eggs, pepper, garlic powder and parmesan cheese until combined. Spread into baking dish. Bake for 12-15 minutes, our until golden brown. Allow crust to cool for 10 minutes.
Spread pizza sauce on crust. Top with cheese and toppings. Sprinkle pizza with garlic powder. Bake 8-10 minutes, until cheese is melted.

APPLE CRISP PIZZA
Pastry for single-crust pie (9 inches)
2/3 cup sugar
3 tablespoons all-purpose flour
1 teaspoon ground Cinnamon
4 medium apples (like Gala, Fiji, Braeburn, Empire) peeled and diced into 1/4 inch pieces
TOPPING:
1/2 cup all-purpose flour
1/3 cup packed brown sugar
1/2 cup old-fashioned rolled oats
1 teaspoon ground cinnamon
1/4 cup salted butter, softened
DRIZZLE:
1/2 cup caramel topping
Preheat oven to 350 degrees. Roll pastry to fit a 12 inch pizza pan; fold under edges to give the pizza a bit of a raised crust. Combine sugar, flour and cinnamon in a medium bowl. Add peeled, diced apples and toss. Arrange the apples in a single layer over the pie crust to completely cover it.
For the topping: Combine the flour, brown sugar, oats, cinnamon, and butter in a bowl. Mix well. Sprinkle topping evenly over the apples. Bake at 350 degrees for 35-40 minutes or until apples are tender. Remove from oven and immediately drizzle with caramel topping. Cut into pizza slices and serve warm with ice cream. Makes 12 servings.

NO DOUGH PIZZA
Crust
1 (8 oz) package of full fat cream cheese, room temperature
2 eggs
1/4 tsp ground black pepper
1 tsp garlic powder
1/4 cup grated parmesan cheese
Topping
1/2 cup pizza sauce
1 1/2 cups shredded mozzarella cheese
toppings - pepperoni, ham, sausage, mushrooms, peppers
Garlic powder
Preheat oven to 350. Lightly spay a 9×13 baking dish with cooking spray. With a handheld mixer, mix cream cheese, eggs, pepper, garlic powder and parmesan cheese until combined. Spread into baking dish. Bake for 12-15 minutes, our until golden brown. Allow crust to cool for 10 minutes.
Spread pizza sauce on crust. Top with cheese and toppings. Sprinkle pizza with garlic powder. Bake 8-10 minutes, until cheese is melted.

PIZZA BALLS
3 cans Pillsbury Buttermilk Biscuits (10 ct)
60 pepperoni slices (2 per biscuit)
Block of cheese (Colby/Monterey Jack or Chedder)
1 beaten egg
Parmesan Cheese
Italian Seasoning
Garlic Powder
1 jar pizza sauce
Slice cheese into approx. 28 squares. Flatten each biscuit and stack pepperoni and cheese on top (Like in the picture) Gather edges of biscuit and secure on top of the roll. Line rolls in greased 9x13 pan Brush with beaten egg. Sprinkle with parmesan cheese, Italian seasoning and garlic powder. Bake at 425 degrees F. for 18 to 20 mins. Serve with warm pizza sauce for dipping. ENJOY!!

NO DOUGH PIZZA
Crust
1 (8 oz) package of full fat cream cheese, room temperature
2 eggs
1/4 tsp ground black pepper
1 tsp garlic powder
1/4 cup grated parmesan cheese
Topping
1/2 cup pizza sauce
1 1/2 cups shredded mozzarella cheese
toppings - pepperoni, ham, sausage, mushrooms, peppers
Garlic powder
Preheat oven to 350. Lightly spay a 9×13 baking dish with cooking spray. With a handheld mixer, mix cream cheese, eggs, pepper, garlic powder and parmesan cheese until combined. Spread into baking dish. Bake for 12-15 minutes, our until golden brown. Allow crust to cool for 10 minutes. Spread pizza sauce on crust. Top with cheese and toppings. Sprinkle pizza with garlic powder. Bake 8-10 minutes, until cheese is melted.

NY STYLE DOUGH
1 1/2 cups warm water (105F)
4 1/2 cups flour
1 Tbls. olive oil
2 1/2 teas. sugar
2 1/2 teas. salt
1/2 teas. yeast
In a large bowl, mix water with sugar and salt until dissolved. Add oil, and
then flour. Stir with heavy spoon for 1 minute. Turn out to a floured board and press into a circle (it will be quite dry). Sprinkle yeast evenly over dough and knead for twelve minutes.
Divide dough into portions: 6 oz. for Calzones, 10 oz. for 9 inch, 18 oz. for 12 inch, 25 oz. for 15 inch (This recipe makes about 34 oz. Adjust ingredient amounts for your purposes)
Shape each portion by sliding your palms across the top portion of dough while curving your fingers inward toward each other and "tucking" the dough into the center. You want a dough ball without visible seams except the bottom. Set formed dough balls on plate, cover with plastic, and allow to proof for 1-2 hours at room temperature to use the same day, or store in refrigerator to use the next day. To stretch dough, place dough ball on lightly floured surface, and lightly flour the top. Use fingertips to evenly flatten out the dough ball. Work from the edges to the center. Place both hands within the shell edge and stretch with fingertips and palms maintaining an even pressure. Or, use a lightly floured rolling pin to stretch to desired shape. Cooking pizzas with this dough should be done on a baking stone. Using a pan will produce a very soft "doughy" crust. The stone in the oven should be preheated to 500F for an hour prior to baking, and should be placed in the middle of the oven. After stretching the dough, liberally sprinkle cornmeal or semolina on pizza peel (a wooden paddle with a handle to slide the pizza in the oven) or a cutting board. The cornmeal allows the pizza to slide onto the stone easily. After topping the pizza, when you are ready to cook it, pick up an edge of the dough and lightly blow air underneath. This will loosen any sticky areas under the dough and redistribute the cornmeal. Shake the peel or cutting board to make sure none of the dough is sticking. Carefully slide the pizza into the oven.

NO DOUGH PIZZA
Crust
1 (8 oz) package of full fat cream cheese, room temperature
2 eggs
1/4 tsp ground black pepper
1 tsp garlic powder
1/4 cup grated parmesan cheese
Topping
1/2 cup pizza sauce
1 1/2 cups shredded mozzarella cheese
toppings - pepperoni, ham, sausage, mushrooms, peppers
Garlic powder
Preheat oven to 350.
Lightly spay a 9×13 baking dish with cooking spray. With a handheld mixer, mix cream cheese, eggs, pepper, garlic powder and parmesan cheese until combined. Spread into baking dish. Bake for 12-15 minutes, our until golden brown. Allow crust to cool for 10 minutes. Spread pizza sauce on crust. Top with cheese and toppings. Sprinkle pizza with garlic powder. Bake 8-10 minutes, until cheese is melted.

THIN CRUST DOUGH
1 envelope dry yeast
1/4 teaspoon sugar
3/4 cup lukewarm water (105 F)
Stir yeast and sugar into water, let sit for 8 minutes or so.
In a bowl (or food processor) mix
1 3/4 cups unbleached all-purpose flour or bread flour
1/2 teaspoon salt
Add the yeast mixture. If using food processor, continue running until dough forms a ball, 10-20 seconds. By hand, mix with a sturdy spoon until ready to knead. On a floured surface turn out dough. Knead dough for 2 minutes or so. If dough is a little sticky, dust your fingers and counter with flour,
(but as little as possible). Roll out by hand for a 12" pizza. Place in lightly oiled pizza pan
using your fingertips to press up to the edge and forming a shallow lip. Sauce, cheese, and top with desired ingredients. Bake at 500F in pre-heated oven for 8-12 minutes, the edges will
turn a nice golden brown when done. Dough will be firm and crispy, not soggy and soft like many other doughs.

COOKED PIZZA SAUCE
2 Tablespoons Olive Oil
1/4 Cup Chopped Onions
1 Tablespoon minced Garlic
3 Italian Plum Tomatoes, Finely Chopped
3 oz. Tomato Paste
2 1/2 Tablespoons Italian Seasoning
1/2 Teaspoon Salt
Black Pepper
1/2 Stick Unsalted Butter, Cut in Pieces
Heat oil in a large skillet over high heat. Add onions and saute 1 minute. Stir in garlic, tomatoes, tomato paste, Italian seasoning; season with salt and pepper to taste. Bring to a boil and simmer,
stirring occasionally, about 3 minutes. Reduce heat to medium and add butter pieces, stirring. When butter is half melted, remove skillet from heat and continue stirring until thoroughly incorporated.
Yield: 1 1/3 cups

UNCOOKED PIZZA SAUCE
28 oz. of crushed tomatoes
3 oz. of tomato paste
4 tbsps. Pecorino Romano
1 tsp Oregano
2 tbsps. minced fresh garlic
1 tbsp. black pepper
3 tsps sugar
2 teaspoons of dried basil
Whisk all together. Allow flavors to blend for one hour before using.

OIL SAUCES
Garlic Oil Sauce:
1/4 cup extra virgin olive oil
4 cloves garlic
California Oil Sauce:
1/4 cup extra virgin olive oil
2 cloves garlic
1/4 tsp. dried oregano
1/4 tsp. dried basil
1/2 tsp. parsely flakes
1/4 tsp. majoram
1/4 tsp. red pepper flakes
1/4 tsp. ground black peppercorn
Southwestern Oil Sauce:
1/4 cup salad oil
2 cloves garlic
1/4 tsp. dried oregano
1/2 tsp. ground cumin seed
1/4 tsp. ground black peppercorn
To Prepare Oil Sauces:
Puree ingredients in a blender and store in a small covered jar. These recipes makes enough sauce for 2 12" pizzas. By using these examples, it's not hard to come up with your own variation based on your taste. Brush oil sauces on dough, place desired cheese, and then top. Cook just like sauced pizzas, however they may take just a little less time until done.

MARGHERITA PIZZA
2 tablespoons extra virgin olive oil
1/2 lb. plum (Roma) tomatoes, chopped in 1/2" pieces
1 clove garlic, crushed and finely chopped
1/2 tsp. salt
1 - 12" uncooked NY Style dough crust
6 oz. mozzarella cheese, shredded
6 fresh basil leaves cut into julienne strips
extra virgin olive oil
1/4 cup fresh shredded parmesan cheese
Combine 2 Tbls. olive oil, tomatoes, garlic, and salt in bowl. Allow to marinate while making dough.
Brush dough crust lightly with olive oil. Top with cheese, then tomatoes. Drizzle with olive oil. Bake in preheated 500F oven on pizza stone for 8-10 minutes or until crust is golden brown and cheese
is bubbly. Remove from oven and top with parmesan cheese, then basil. Cool on a wire rack for 2-3 minutes before cutting into wedges and serving.

ROASTED GARLIC AND PEPPERS PIZZA
1 large head garlic, unpeeled
2 tablespoons olive oil
1 large red onion, cut into 1/2-inch-thick rings
1/3 cup oil-packed sun-dried tomatoes, drained, oil reserved
1 - 12 inch pizza dough shell (uncooked)
2 cups grated mozzarella cheese (about 6 ounces)
1/2 cup roasted red bell peppers from jar, cut into 1/2 inch strips
2/3 cup (about 2 1/2 ounces) crumbled feta cheese
4 tablespoons chopped fresh basil or 1 tablespoon dried
2 tablespoons chopped fresh parsley
Preheat oven to 375 deg. F. Slice top off garlic head; place in small baking dish. Drizzle with 1 tablespoon olive oil. Brush baking sheet with 1/2 tablespoon olive oil. Place onion slices on sheet and brush onion with 1/2 tablespoon olive oil. Bake garlic and onion until garlic cloves are light brown and soft and onion is tender, about 45 minutes. Remove from oven; let cool. Using fingers, squeeze out roasted garlic cloves into food processor; add sun-dried tomatoes. Using on/off turns, process until almost smooth, adding enough reserved oil form sun-dried tomatoes to form paste. (Onions and garlic mixture can be prepared 1 day ahead. Cover separately and refrigerate.) Prepare pizza dough of choice and have it ready to be topped. Spread garlic paste evenly over crust. Top with mozzarella cheese, onion, pepper strips and feta cheese. Sprinkle with 2 tablespoons basil and 1 tablespoon parsley. Bake pizza until crust is golden brown and cheese bubbles. Transfer to cutting board. Cool 5 minutes. Sprinkle with remaining 2 tablespoons basil and 1 tablespoon parsley. Cut into wedges and serve.

TEX-MEX PIZZA
1 12 inch Thin Crust Dough shell (uncooked)
2 large Tomatoes, diced
1 tbls. Chopped jalapeno pepper
4 Green onions, chopped
2 Cloves garlic, minced
2 cups Cheddar cheese, shredded
2 tbls. Grated parmesan cheese
1 Avocado, chopped
1/2 cup Sour cream
2 tbls. Chopped Cilantro
Spoon tomatoes over pizza dough, leaving a 1/2" border. Top with jalapenos, garlic and onion. Sprinkle with cheeses and season with salt and pepper to taste. Bake in 500 degree oven for 10 to 14 min. until bottom of crust is golden brown. Top with avocado, a dollop of sour cream and cilantro. Pass extra sour cream.

SEAFOOD PIZZA
1 12 inch Pizza Dough shell (uncooked)
3/4 cup Crab meat
3/4 cup Tiny shrimp
1/2 cup Crushed pineapple
5 Mushrooms, sliced
4 1/4 oz. Canned sliced black olives
1/4 cup diced green pepper
1 cup Mozzarella cheese, grated
1 cup White cheddar cheese grated
Spread pizza dough on to a pizza pan. Top with crab, shrimp, pineapple, mushrooms, olives, green pepper, mozzarella and cheddar cheese. Bake at 450 degrees F. until cheese is bubbly.

PESTO PIZZA
1 1/2 cups (packed) stemmed spinach leaves
1/2 cup (packed) fresh basil leaves (about 1 bunch)
1 1/2 tablespoons oil from oil-packed sun-dried tomatoes or olive oil
1 large garlic clove
Olive Oil
1 12 inch NY Style dough shell
1/3 cup sliced drained oil-packed sun-dried tomatoes
2 cups grated mozzarella cheese (about 8 ounces)
1 cup grated Parmesan cheese
Blend first 4 ingredients in processor to coarse puree. Transfer pesto to small bowl. (Can be prepared 1 day ahead. Press plastic directly onto surface of pesto to cover; refrigerate.) Preheat oven to 500F. Grease 12 inch pizza pan with olive oil. Arrange dough in pan and spread all of pesto over dough. Sprinkle with sun-dried tomatoes, then cheeses. Bake pizza until crust browns and cheese melts.

SANTA FE STYLE PIZZA
One 12-inch commercial pizza crust, ready to bake
Sauce:
1 1/2 cups 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 other mild green chiles, roasted, peeled, seeded, cut into 1/2-inch 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 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.
THREE PEPPER PIZZA
1 pizza crust (baked) -- personal size
1 tsp chipotle en adobo -- pureed
1/4 cup pizza sauce (to 1/3 cup)
1/4 med onion -- sliced thin
1/4 green bell pepper -- sliced thin
2 tbsp canned green chile -- chopped
1 serrano pepper -- sliced*
1/4 cup Monterey jack cheese (to 1/3 cup)
Preheat oven to 350°F. Put crust on cookie sheet. Mix the chipotle & pizza sauce together in a small bowl and then spread it on the pizza crust. Meanwhile, preheat nonstick pan over medium-high heat. When hot, saute bell pepper, onion, and serrano peppers until soft. Put vegetable mixture on pizza. Sprinkle chopped green chiles over top. Sprinkle cheese on top of that. Bake at 350°F for 10 minutes or until cheese is melted and a bit golden. Serve.

THREE PEPPER PIZZA #2
Pizza Dough:
1/2 pkg active dry yeast -- 1-1/2 tsp.
1 tbsp sugar
2 1/2 cups unbleached all-purpose flour (to 3.5 c)
1 1/2 tsp salt
2 tbsp cilantro-infused oil
1 cup warm water (to 110 degrees)
flour -- for dusting
oil -- for greasing bowl
cornmeal or semolina flour -- for sprinkling
For 3 Chile Pizza:
1 pizza crust (from above recipe)
cooking spray
1 3/4 cups Pepper Jack cheese -- shredded
2 cups cooked hamburger (in slices)
1 red onion -- thinly sliced
1/4 cup corn kernels -- cooked
6 tbsp cilantro -- chopped
2 serrano chiles -- chopped
1 cayenne chile -- chopped GARNISH:
2/3 cup salsa
cilantro -- chopped
New Mexican chiles -- chopped
FOR ABM: Add all ingredients to bread pan according to manufacturer directions. DOUGH CYCLE.
When dough cycle is finished, place dough ball in greased bowl (not metallic). Cover with plastic wrap that has been sprayed with cooking spray or rubbed with oil and let rise for another 1/2 hour.
Sprinkle flour on work surface. Break dough into 4 pieces (if you want 4 personal pan size pizzas) or roll out into 1 large round (if you want 1 large pizza pie). Place on pizza pan or wooden peel (if using pizza stone).
Preheat oven.
For Three Chile Pizza:
Top crust with all of the cheese (if making 1 large pizza) or divide cheese into 4 amounts (for 4 pizzas). Continue topping in this order: hamburger crumbled, and sprinkle cumin over crust. Then sprinkle the serrano and cayenne on, then the onion rings, cilantro, corn and more cheese.
Bake pizza for 15 minutes until crisp on the bottom and bubbly on top.
To serve: Garnish top of pizza(s) with salsa, cilantro and New Mexican chiles. Cut each pizza in 4 pieces (if making 4 small pizzas) or into 8 pieces (if making 1 large pizza).
This was soooo good. The crust came out nice and thin, just like New York Style Pizza and it was the best pizza I've ever made. So good.

ZUCCHINI PIZZA
3 cups grated zucchini (drain out all moisture) press into a strainer with paper towels works best must be 3 cups after draining
4 eggs
1/2 cup oil
2 cups bisquick (packed firmly)
1/2 cup finely chopped onion
1 clove minced garlic (more to taste)
1 tbs. chopped parsely
dash of black pepper
1/2 tsp. oregano
1/2 cup parmesan cheese
5-10 finely chopped hot peppers (pepper variety is up to you)
mix all ingredients together and pour into a 9 x 13 greased glass baking dish. bake at 350 degrees for 45 minutes. remove from oven and top with pizza sauce, cheese, pepperoni, or any of your favorite pizza toppings. put back into oven and bake 15 minutes more or until cheese is bubbly.
Hose it down with a good cold beer(IRON CITY works best)

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