Spaghetti Pizza
Spaghetti Pizza
8 ounces spaghetti
1 egg
1/4 cup milk
1/2 cup shredded mozzarella cheese
1/3 teaspoon garlic powder
1/4 teaspoon salt
Topping
1 small jar spaghetti sauce
3/4 teaspoon oregano
1 1/2 cups mozzarella cheese, pepperoni,
or whatever you like
Break spaghetti into 2-inch pieces. Cook according to directions, then drain and cool.
In a large bowl beat egg lightly. Stir in milk, the 1/2 cup mozzarella cheese and garlic powder salt. Add cooked spaghetti and stir until combined thoroughly.
Grease a cookie sheet. Spread spaghetti mixture. Bake at 400 degrees F for 15 minutes.
Remove from oven; reduce heat to 350 degrees F.
Spread spaghetti sauce, then sprinkle oregano, then pizza toppings, and finally cheese. Bake for 30 minutes at 350 degrees F.
Let stand before cutting.
Houses are built to live in, not to look on therefore, let use be preferred before uniformity, except where both may be had. — Francis Bacon
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Vine Ripened Tomato Pizza
Vine Ripened Tomato Pizza
8 cloves garlic, unpeeled
1 tablespoon olive oil
Pizza dough for two pizzas
Pinch of chili flakes
3 1/2 cups Swedish fontina cheese, grated (loosely packed)
20 slices red onions, sliced very thinly
2 medium vine ripened tomatoes, sliced 1/4-inch thick
20 cherry tomatoes
6 ounces buffalo mozzarella, cut into 1/2-inch cubes
2 tablespoons Parmesan cheese, grated very finely
2 tablespoons pine nuts
2 tablespoons chopped basil
Preheat the oven to 500 degrees F and place a baking stone or tile in to heat. Heat a small saut? pan over medium heat and add the olive oil and the unpeeled garlic cloves. Saut?, stirring regularly, until the garlic skin begins to caramelize. Transfer to the oven and roast until the garlic cloves become uniformly golden brown. Remove and cool.
When cool, remove the roasted garlic from the skins and place into a small bowl. Mix thoroughly with a spoon to make a paste.
Roll the dough into roughly 10-inch rounds using a pie pin or by pounding and stretching the dough.
Sprinkle a light cutting board or pizza peel with cornmeal or semolina and lay the doughs down on it. Spread the garlic paste over the doughs then sprinkle the chili flakes evenly and spread the fontina cheese over the dough, leaving a half inch rim without cheese. Next distribute the sliced tomatoes followed by the onion rings.
Arrange the cherry tomatoes evenly over the cheese and onions and sprinkle the fresh mozzarella and Parmesan cheese over the top.
Bake for 10 minutes or until the edge of the crust becomes golden brown and the cheese bubbles in the center.
Remove from the oven and place on a cutting board. Sprinkle the chopped basil over and cut into six or eight pieces. Serve immediately.
We learn and grow and are transformed not so much by what we do but by why and how we do it. — Sharon Salzberg
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Chicken Ranch Pizza
Chicken Ranch Pizza
Submitted to recipegoldmine.com by Erin Duckworth 11/18/03
1 Boboli Pizza Crust
1/2 cup Ranch dressing (NOT BUTTERMILK)
1 cup cubed cooked chicken OR cooked spicy
sausage (Italian or chorizo)
5 mushrooms, sliced (optional)
Hot sauce of choice (optional)
1/2 cup chopped cooked bacon
1/4 cup onions (optional)
1 1/2 to 2 cups mozzarella cheese
Preheat oven to temperature given on Boboli package. Spread ranch dressing on pizza crust. Add several dashes of hot sauce. Top with mushrooms, onions, chicken, bacon and cheese. Bake for 8 to 12 minutes, until golden brown.
This is one of those really easy recipes that you can keep the ingredients on hand for. I make it when Im just out of time. Everything in this recipe is freezable!
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French Quarter Sausage, Red Beans and Rice Pizza
French Quarter Sausage, Red Beans and Rice Pizza
Source: National Hot Dog and Sausage Council
1 (12-inch) prepared pizza crust
1 1/2 cups chopped andouille or smoked sausage
1 small onion, chopped
1/2 medium green bell pepper, seeded and chopped
1 clove garlic, minced
1 (16 ounce) can red or kidney beans, rinsed and drained
1/2 teaspoon ground red pepper, or as desired
Salt and freshly ground black pepper, as desired
1/2 cup cooked white rice
8 ounces (2 cups) sharp Cheddar cheese, shredded
1/2 cup chopped and seeded plum tomatoes
Preheat oven to 450 degrees F.
In a medium, nonstick skillet placed over medium heat, saut? sausage for 3 to 4 minutes. Add beans, ground red pepper, salt and black pepper, stirring until heated through.
Spread bean mixture over pizza crust; sprinkle with rice, cheese and tomatoes. Bake for 8 to 10 minutes or until cheese is melted.
Makes 6 servings.
You see, in life, lots of people know what to do, but few people actually do what they know. Knowing is not enough You must take action. — Anthony Robbins
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Taco Pizza
Taco Pizza
1 pound ground beef
1 (16 ounce) can tomato sauce
1 package taco seasoning
1 (8 ounce) can crescent rolls
1/2 pound American cheese, cubed
1 cup shredded lettuce
1/2 cup chopped tomato
1/4 cup black olive slices
Sour cream
Brown meat; drain. Stir in tomato sauce and taco seasoning mix; simmer 5 minutes.
Unroll dough; press onto bottom and sides of ungreased 12-inch pizza pan. Prick bottom and sides with fork. Bake at 375 degrees F for 10 to 12 minutes or until golden brown.
Cover crust with meat mixture; top with cheese. Continue baking until cheese begins to melt. Top with remaining ingredients.
Serve with sour cream.
Serves 4 to 6.
When you are not practicing, remember, someone somewhere is practicing, and when you meet him he will win. — Ed Macauley
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Shrimp Scampi Pizza
Shrimp Scampi Pizza
1 Boboli or homemade crust
Olive oil
Garlic, crushed
Jumbo shrimp
Fresh mushrooms
Splash of white whine
Spinach
Butter
Mozzarella cheese, shredded
Preheat the oven to 450 degrees F. Spray or grease a pizza pan or stone.
Saut? garlic, shrimp, mushrooms, wine and spinach in olive oil. Melt in some butter and simmer, using a roux (mixture of flour and water) to thicken if necessary. Place ingredients on pizza and sprinkle with mozzarella cheese. Bake on the bottom rack of preheated oven for 8 to 12 minutes or until cheese is melted and crust is piping hot.
Whatever is worth doing at all is worth doing well. — Phillip Earl Stanhope
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shrimp pesto pizza
Shrimp Pesto Pizza
1 (16 ounce, 12-inch) Italian bread shell
1/3 cup refrigerated prepared pesto
1 (8 ounce) package 6-cheese Italian recipe blend
or shredded Mozzarella cheese, divided
8 ounces cooked shrimp, shelled and deveined
1/2 cup coarsely chopped softened sun-dried tomatoes
1/4 cup minced green onion
1/4 teaspoon crushed red pepper flakes
Place bread shell on baking sheet; spread evenly with pesto. Sprinkle with half of cheese; top with shrimp and tomatoes. Top with remaining cheese; sprinkle with onion and crushed red pepper. Bake at 450 degrees F for 10 minutes or until cheese is melted. Cut into wedges to serve.
Serves 6.
Nutritional information per serving: 459 calories, 29 grams protein, 20 grams fat, 825 milligrams sodium, 109 milligrams cholesterol, 397 milligrams calcium, 39 grams carbohydrates
Christs first coming was to fulfill a mission, a purpose. He came to suffer, die, and be raised again. These happened and yielded results effective for the present time and into eternity. — Roger Anderson
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Stuffed Pizza
Stuffed Pizza
1 recipe uncooked deep-dish dough crust
Stuffing Mixture
1 bunch spinach, washed, stems removed,
and lightly wilted (stir-fried)
8 ounces shredded mozzarella cheese
2 ounces Canadian bacon slices, diced
1 teaspoon oregano
2 cloves garlic, sliced thinly
2 ounces mushrooms, sliced
1/2 cup tomato sauce
Combine spinach, cheese, Canadian bacon, oregano, garlic and mushrooms for stuffing mixture. Spread dough in a greased deep-dish pan and up the sides for the bottom crust (approximately 16 ounces of dough for 14-inch deep-dish). Par-bake the crust for four minutes.
Add stuffing mixture to bottom crust in deep-dish pan and cover with top crust (approximately 13 ounces dough). Seal the two dough edges together with fingers and trim excess. Slit the top crust to allow steam to vent during baking. Add tomato sauce topping and bake in preheated 450 degree F oven on lower rack or directly on the pizza stone for 45 minutes or until crust is golden brown.
Remove from pan and cool 5 minutes on a wire rack before cutting and serving.
Alternate Stuffing Mixture
8 ounces shredded mozzarella cheese
1/4 cup shredded parmesan cheese
1/4 pound hot Italian sausage, browned/crumbled and drained
1/3 cup small pepperoni pieces
1/4 cup sliced black olives
1/4 cup sliced green olives
1/2 package frozen chopped spinach, thawed and drained
1 teaspoon oregano
1 tablespoon chopped parsley
The greatest truths are the simplest. — Augustus Hare
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Bacon Cheeseburger Upside-Down Pizza
Bacon Cheeseburger Upside-Down Pizza
Yield: 6 servings
Filling
1 pound lean ground beef
1 medium onion, quartered, sliced
1 medium bell pepper, cut into bite-size strips
6 slices bacon, crisp cooked and crumbled
1 (14 1/2 ounce) can chunky pizza sauce
3 Italian plum tomatoes
6 slices Cheddar cheese
Heat oven to 400 degrees F.
In large saucepan, brown ground beef with onion and bell pepper; drain. Stir in 6 slices crumbled bacon and pizza sauce. Spoon into ungreased 13 x 9-inch baking dish. Sprinkle evenly with tomatoes; top with cheese slices.
Topping
2 eggs
1 cup milk
1 tablespoon oil
1 cup all-purpose flour
1/4 teaspoon salt
2 slices bacon, crisp cooked and crumbled
In medium bowl, beat eggs slightly. Add milk and oil; mix well. Lightly spoon flour into measuring cup; level off. Add flour and salt; beat 2 minutes at medium speed. Pour evenly over cheese slices. Sprinkle with crumbled bacon.
Bake at 400 degrees F for 20 to 30 minutes or until topping is slightly puffed and deep golden brown.
Nutrition Information Per Serving: 460 Calories, 27 g Fat, 870 mg Sodium
Wear the old coat and buy the new book. — Austin Phelps
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