October 16, 2000
2 cans refrigerated dough
1 jar of your favorite pizza sauce
3/4 c. shredded mozzarella cheese
2 c. shredded mozzarella cheese
3/4 c. shredded Monterey Jack cheese
3/4 c. shredded Cheddar cheese
3/4 c. shredded provolone cheese
2 Tbsp. grated Parmesan cheese
2 Tbsp. grated Romano cheese
Preheat oven to 475 degrees for 30 min.
It's pizza party time
On a lightly floured surface, unroll pizza dough. Using a rolling pin dusted with flour, roll dough to 1/4 -inch thickness.
Place dough in well greased 12-inch perforated pizza pan. Trim dough with knife or pizza wheel to fit inside a diameter of pan. Pierce dough with fork every 1/2" to prevent air bubbles.
Prebake dough for 5 minutes. Remove crust from pan and place on wire rack to cool.
Repeat step 2 for remaining uncooked dough, but this time trim excess dough by rolling a rolling pin over the top edge of the pan to form a lip on the crust. Pierce with a fork as stated above.
Combine cheese (reserve 2 c. mozzarella for the top) in a bowl and distribute evenly on the dough.
Place prebaked crust in the center on top of the cheese blend
Spread 1/2 c. of pizza sauce to edge of prebaked crust. Distribute desired toppings evenly on top crust starting with meats then vegetables.
Cover with remaining 2 c. mozzarella cheese. Bake for approximately 12-15 minutes or until cheese is melted and golden brown.
Remove from pan, cut and serve.
Rice Crust Pizza
1 Tbsp. olive oil
1 medium onion, chopped
1 medium green bell pepper, seeded and chopped
2 garlic cloves, minced
2 c. chopped fresh plum tomatoes
2 Tbsp. chopped fresh basil
1-1/2 tsp. fresh thyme leaves
1 tsp. salt
1/4 tsp. ground pepper
3 c. cooked arborio rice
3/4 c. shredded reduced fat mozzarella cheese
1 Tbsp. grated Romano cheese
Preheat oven to 400 degrees.
Coat an 11-inch pizza pan with cooking spray.
Heat oil in a medium skillet over medium high heat. Sauté onions, pepper and garlic until soft, about 4 minutes. Add tomatoes. Cook, stirring occasionally until liquid has evaporated from tomatoes, about 12 minutes. Stir in 1 Tbsp. basil and 1 tsp. salt and 1/4 tsp. pepper.
Mound rice in the center of prepared pan.
Cover rice with with plastic wrap. Using your fingers, pat and shape rice into a 10 1/2 inch circle about 1/2 inch thick, making a rim around the edge.
Lift away the wrap. Sprinkle half the mozzarella over the rice. Cover cheese with cooked tomato mixture.
Top with remaining mozzarella. Sprinkle Romano cheese over the top.
Bake until cheese is bubbly and edge of rice crust is crisp, 15 to 18 minutes. Cut in quarters. Serve hot.
Makes 4 servings.
Potato Blue Cheese Pizza
12 oz. pizza dough
1 c. chopped onion
2 tsp. olive oil
2 c. shredded hash brown potatoes, thawed
2 Tbsp. each chopped parsley and basil
1 large clove garlic, minced
1/2 tsp. salt
1/4 tsp. ground pepper
1/4 c. crumbled blue cheese
1 c. shredded mozzarella cheese
Line a 10-inch pan with dough. Bake at 425 10 to 12 minutes or until lightly browned. Sauté onion in oil until tender. Add potatoes, parsley, basil, garlic, salt and pepper; mix well. Distribute potato mixture over crust. Top with blue cheese and mozzarella cheese. Bake at 425 degrees 6 to 8 minutes or until cheese melts and pizza is lightly browned. Cut into 8 pieces.
Makes 8 servings.
Roasted Pepper and Salsa Portobello Mushroom Pizzas
6 medium portobello mushroom caps, about 4 inches in diameter
2 roasted red or yellow pepper ( or a combination of both; you can use roasted pepper purchased from the deli case or bottled roasted peppers if you wish)
1 Tbsp. olive oil
1 small red onion, halved, thinly sliced
1 garlic clove, finely chopped
1/4 tsp. dried Mexican oregano
Salt, to taste
3/4 c. thick, homemade-style salsa
1 c. shredded cheese, such as Monterey jack or mozzarella
2-3 Tbsp. chopped fresh cilantro
Remove from mushrooms caps and reserve for another use. Wipe the mushroom caps clean with a damp towel.
Cut the roasted peppers into 1/4-inch wide strips; cut the strips in half. Heat the oil in a small skillet until hot. Add the onion slices and sauté until golden, about 5 minutes. Add the garlic and oregano; cook 1 minutes. Stir in pepper strips and remove from the heat. Season with salt.
Spoon about 2 tablespoons of salsa on the gill side of the caps. Distribute some of the roasted pepper mixture over the salsa on the gill side of the caps. Distribute some of the roasted pepper mixture over the salsa. Place mushrooms directly on the cooking grate and cook until mushrooms caps are tender, about 5 minutes. Sprinkle the caps with the cheese. Re-cover the grill and cook until the cheese is melted, usually 2 to 4 minutes.
Sprinkle with cilantro and serve immediately.
Makes 6 servings.