Best 8 Pizza Recipes

by - 05:22


VEGETABLE PIZZA





Ingredients

1 13 oz can chicken breast
1 10 oz. can refrigerated pizza crust
2 cups homemade or store-bought spinach dip
1 cup fresh broccoli, 1/4-inch dice
1 4 oz. can black olive slices
1/3-1/2 cup chopped green onions
1 large ripe tomato, seeded and chopped
Preheat oven to 400°F.


Preparation

Grease a pizza pan with olive oil. Unroll pizza crust and press into the edges of pan.
Brush with oil and bake for 7 minutes or until it begins to turn golden brown. Remove from oven and let cool for 5 minutes. Spread 1 cup of the spinach dip evenly over crust leaving an edge as you would when making a pizza.

Top with the chopped broccoli, olives, chicken, green onions and tomato. Cover with another cup of the spinach dip.

Bake for another 7 minutes.


SPINACH & RICOTTA PIZZA
Ingredients

1 (9 oz pkg) frozen spinach, thawed
1 (15 oz container) light ricotta cheese
2 minced garlic cloves
1 egg white
2 tbsp. chopped fresh basil
1 tbsp. chopped fresh oregano
1/4 tsp. salt
1/8 tsp. black pepper
1 (10 oz) pre-baked thin Italian pizza crust
1/2 red bell pepper, sliced
1/2 yellow bell pepper, sliced
3 slices red onion, separated into rings
1/2 cup reduced-fat shredded provolone cheese
Preparation

Heat oven to 375°F. Squeeze spinach with towel until moisture is gone. In a large bowl, stir together spinach, ricotta, garlic, egg white, basil, oregano, salt, and pepper. Place pizza crust on round pizza pan. Spread crust with spinach mix. Top with peppers and red onions.

 Bake 15 minutes. Sprinkle with cheese.

 Bake 10 more minutes or until cheese is melted.

 Wonderful melding of flavors.

SHRIMP PESTO PIZZA



 Ingredients

 8 Rhodes Texas™ Rolls or 12 Rhodes™ Dinner Rolls, thawed and risen
1/3 cup pesto sauce (recipe below)
2 cups grated mozzarella cheese
8 ounces shrimp, cooked and peeled
1/2 cup chopped sun-dried tomatoes, softened
1/4 cup minced green onion
1/4 teaspoon crushed red pepper flakes


 Preparation

Spray counter lightly with non-stick cooking spray. Combine rolls into a ball. Roll into a 16 inch circle. Place on a 15 inch sprayed pizza pan. Poke several times with a fork to prevent bubbles from forming. Bake at 400°F 10 minutes. 

 Remove from oven. Spread with pesto. Sprinkle with 1-cup cheese. Top with shrimp and tomatoes. Sprinkle with remaining cheese, onion, and pepper flakes. Bake at 400°F 10-15 minutes.

PESTO: 2 cups lightly packed fresh basil leaves 1/2 cup olive oil 1 cup Parmesan cheese 1 clove garlic, minced.

Place all ingredients in blender. Blend until smooth, adding more oil if needed. (If made ahead, cover and chill up to 5 days, or freeze.) Makes 1 1/2 cups.



BARBECUE CHICKEN PIZZA



 Ingredients

 Large Boboli pizza crust
1 lg. boneless, skinless chicken breast
1 1/2 c. of your favorite barbecue sauce
1/4 lg. onion, sliced
1/4 c. chopped cilantro
1 c. shredded mozzarella cheese
2 tbsp. butter
1 tbsp. olive oil
Italian seasoning, optional


 Preparation

Saute onions in butter. Slice chicken into 2 inch pieces. In separate pan, saute chicken in butter and oil, add Italian seasoning. Once chicken is cooked, pour over barbecue sauce and add sauteed onions, let cook 2 minutes.

Pour chicken, barbecue sauce and onions over Boboli pizza. Distribute chicken and onions evenly over pizza. Evenly sprinkle cilantro over pizza.

Cover pizza with shredded mozzarella cheese. Cook 12 to 15 minutes in oven. Voila!
P.S. Boboli pizza crust is a brand and can be purchased at most grocery stores.




SHIITAKE AND CHANTERELLE PIZZA




Ingredients

 Dough

2 1/2 cups unbleached all purpose flour or bread flour
1/2 cup white whole wheat flour or bread flour
3 tablespoons vital wheat gluten flour or bread flour
1 1/2 teaspoons coarse kosher salt
1 teaspoon sugar
1 cup plus 2 tablespoons warm water (105°F to 115°F)
1 1/2 teaspoons active dry yeast
3 1/2 tablespoons extra-virgin olive oil, divided

Additional unbleached all purpose flour (for kneading and shaping)

Topping

 3 tablespoons extra-virgin olive oil plus additional for brushing
6 ounces fresh shiitake mushrooms, stemmed, thinly sliced
6 ounces fresh chanterelle mushrooms, thinly sliced
1 cup (packed) coarsely grated whole-milk mozzarella cheese
2/3 cup freshly grated Parmesan cheese
6 ounces chilled soft fresh goat cheese, coarsely crumbled
2 tablespoons sliced fresh chives
Preparation 

For dough - Combine all flours, coarse salt, and sugar in processor. Stir 1 cup plus 2 tablespoons warm water and yeast in 2-cup measuring cup. Let stand until yeast dissolves, about 5 minutes. Stir in 3 tablespoons oil. With machine running, pour yeast-oil mixture through feed tube. Blend until ball of slightly sticky dough forms, about 1 minute.

Transfer dough to lightly floured surface; knead until smooth and elastic, adding more flour if very sticky, about 5 minutes. Rub with 1/2 tablespoon oil; place in resealable 1-gallon plastic bag. Seal bag. Let dough rise at room temperature until doubled, about 2 hours. Open bag; punch down dough in bag. Reseal. Chill overnight, punching down occasionally. Divide into thirds. DO AHEAD Wrap pieces separately; freeze up to 1 week. Thaw 2 pieces in refrigerator before continuing. Let 2 wrapped pieces stand at room temperature 1 hour before shaping.

For topping:

Heat 3 tablespoons oil in large skillet over medium-high heat. Add mushrooms; sprinkle with salt. Sauté until tender, about 5 minutes. do ahead Can be made 1 day ahead. Cool, cover, and chill.

Sprinkle 2 large sheets of parchment with flour. Roll out 2 dough pieces, each on separate parchment sheet, to 10-inch rounds, letting dough rest a few minutes if springing back. Brush with oil; sprinkle each with 1/2 cup mozzarella and 1/3 cup Parmesan. Top with mushrooms, then dot with goat cheese. DO AHEAD Slide Slide pizzas on parchment onto baking sheets; cover with plastic. Chill up to 4 hours. Let stand at room temperature 30 minutes.

Position 1 rack in bottom third and1 rack in top third of oven; place heavy baking sheet on each and preheat oven to 450°F for at least 30 minutes. Slide 1 pizza on parchment onto each hot baking sheet. Bake 8 minutes; reverse sheets. Bake pizzas until crusts are brown at edges and on bottom, about 10 minutes. Sprinkle with chives




THIN CRUST PEPPERONI PIZZA




Ingredients

 1 Flatout® Flatbread Artisan Thin Pizza Crust
30 pepperoni mini slices
3 slices provolone cheese
1/4 cup mozzarella, shredded
1/4 cup chunky red sauce
Preparation

Place flatbread on a cookie sheet. Bake at 375 degrees for two minutes. Remove from oven. Spread the sauce on the flatbread. Lay provolone on top sauce. Top with mozzarella and pepperoni. Return to oven and bake 4 more minutes or until cheese melts.

Grilling method: Preheat grill to 375 degrees degrees. Pre-bake the flatbread on the grill for 2 minutes. Remove flatbread from grill. Spread the sauce on the flatbread. Lay provolone, on top of sauce. Top with mozzarella and pepperoni. Return flatbread to grill. Close Lid. Grill for 4 minutes or until cheese melts.



TOMATO AND PROSCIUTTO PIZZA





Ingredients

 1 Flatout® Flatbread
1/4 cup mozzarella, shredded
1/4 cup chunky red sauce
3 slices prosciutto
10 red and yellow cherry tomatoes, pan roasted
10 basil leaves

Preparation

Pre-bake flatbread for two minutes on a preheat grill or oven at 375 degrees.  Remove. Layer sauce, cheese, prosciutto and tomatoes on flatbread. Cook 4 minutes or until cheese melts. Top with basil. Slice and serve.




ARUGULA MUSHROOM PIZZA





Ingredients

 1 Flatout® Flatbread
1/2 cup mushrooms, cooked
6 grape tomatoes
1 Tbsp. olive oil
1 1/2 tsp. fat free balsamic vinegar
1/2 cup arugula
1 Tbsp. Parmesan cheese, grated
Preparation

Pre-bake flatbread for two minutes on a preheat grill or oven at 375 degrees. Remove. 

 Microwave warm mushrooms in microwave or pan. Top flatbread with arugula, tomatoes, and mushrooms. Sprinkle with Parmesan cheese and drizzle with balsamic vinegar. 

 Cut into slices.



Like and Share 
Tags : , ,

You May Also Like

0 comments

Cooks | Cooks Network MyViuw