Tuesday, November 18, 2008

Reader's Share - Pizza Variations

Two Pizza Topping ideas from Crystal -

Chili pizza. I made my chili a little thicker than usual and spread it on the crust and added cheddar cheese. It was a hit.

Chicken Bruschetta Pizza. I spread the crust with pesto then add chopped chicken, diced tomatoes and mozzarella cheese.

Pesto Recipe:
3 cups fresh Basil
1/2 cup Italian Dressing
1/4 Cup Parmesan Cheese
Process all in blender. Can be frozen or refrigerated.


Deep Dish Sausage Pizza - Louise
1 pkg.active dry yeast
2/3 C.warm water
1 3/4 - 2 cup flour
1/4 C.veg. oil
1 tsp.of oregano, basil, marjoram
1/2 tsp. garlic salt
1/2 tsp onion salt
Toppings:
4 cups mozzarella cheese
l large onion (chop)
2 med green peppers (chop)
1/2 tsp. oregano, basil, marjoram
1 Tablespoon olive oil
1 cup Parmesan cheese
1 can (28) oz. diced tomatoes
2 oz. pepperoni
1 lb. sausage cooked, drained
Dissolve yeast in water. Add 1 cup flour, oil, seasonings. Beat till smooth. Add enough remaining flour to form a soft dough. Knead until smooth, elastic, cover, let rise until doubled. (1 hr) Punch dough down-roll out into a 15" circle. Transfer to a well greased 12" heavy skillet (oven proof - I use a cast iron skillet) Let dough over the edge. Sprinkle with 1 cup mozzarella cheese. In another skillet- saute onion, green pepper and seasoning in oil until tender. Drain. Layer half of mixture over crust. Layer 1/2 of Parmesan cheese, sausage and tomatoes. Sprinkle with 1 cup of mozarella cheese. Repeat layers. Fold crust over to form an edge. Bake for 20 min. at 400 degrees. Sprinkle with pepperoni and remaining mozzarella cheese. Bake 10 -15 min. Let stand 10 min before serving.

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