wanna "pizza" me???

[Kitchen Witch]

Enjoy!!



Baked Potato Pizza


1 package (6 ounces) pizza crust mix
3 medium unpeeled potatoes, baked and cooled
1 tablespoon butter, melted
1/4 teaspoon garlic powder
1/4 teaspoon Italian seasoning or dried oregano
1 cup (8 ounces) sour cream
6 Bacon strips, cooked and crumbled
3 to 5 green onions, chopped
1-1/2 cups (6 ounces) shredded mozzarella cheese
1/2 cup shredded cheddar cheese



Prepare crust according to package directions. Press dough into a lightly greased 14-in. pizza pan; build up edges slightly. Bake at 400° for 5-6 minutes or until crust is firm and begins to brown.
Cut potatoes into 1/2-in. cubes. In a bowl, combine butter, garlic powder and Italian seasoning. Add potatoes and toss. Spread sour cream over crust; top with potato mixture, bacon, onions and cheeses. Bake at 400° for 15-20 minutes or until cheese is lightly browned. Let stand for 5 minutes before cutting. Yield: 8 slices.




Tomato-Onion Phyllo Pizza


5 tablespoons butter, melted
14 sheets phyllo dough (14x9 in.)
7 tablespoons grated Parmesan cheese, divided
1 cup shredded part-skim mozzarella cheese
1 cup thinly sliced onion
1 pound plum tomatoes, sliced
1-1/2 teaspoons minced fresh oregano or 1/2 teaspoon dried oregano
1 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme
Salt and pepper to taste



Brush a 15x10x1-in. baking pan with some of the melted butter. Unroll phyllo dough; cut stack into a 10-1/2x9-in. rectangle. Discard scraps.
Line bottom of prepared pan with two sheets of phyllo dough (sheets will overlap slightly). Brush with butter and sprinkle with 1 tablespoon Parmesan cheese. Repeat layers 5 times. (Keep dough covered with plastic wrap and a damp towel until ready to use to prevent it from drying out.)
Top with layers of remaining phyllo dough; brush with remaining butter. Sprinkle with mozzarella cheese; arrange onion and tomatoes over cheese. Sprinkle with oregano, thyme, salt, pepper and remaining Parmesan cheese. Bake at 375° for 20-25 minutes or until edges are golden brown. Yield: 28 slices.




Saucy Thai Chicken Pizzas


3 pounds boneless skinless chicken thighs
3/4 cup sugar
3/4 cup reduced-sodium soy sauce
1/3 cup cider vinegar
1 garlic clove, minced
3/4 teaspoon ground ginger
1/4 teaspoon pepper
1 cup Thai peanut sauce
2 prebaked 12-inch pizza crusts
2 cups coleslaw mix
2 cups (8 ounces) shredded part-skim mozzarella cheese
4 green onions, thinly sliced
1/2 cup chopped salted peanuts
1/4 cup minced fresh cilantro



Place chicken in a 4- or 5-qt. slow cooker. In a small bowl, mix sugar, soy sauce, vinegar, garlic, ginger and pepper; pour over chicken. Cook, covered, on low 4-5 hours or until chicken is tender.
Preheat oven to 450°. Remove chicken from slow cooker; discard cooking juices. Shred chicken with two forks; transfer to large bowl. Add peanut sauce; toss to coat.
Place crusts on two ungreased 12-in. pizza pans or baking sheets. Spoon chicken mixture over crusts; top with coleslaw mix and cheese. Bake 10-12 minutes or until cheese is melted. Sprinkle with green onions, peanuts and cilantro. Yield: 2 pizzas (6 slices each).

[Kitchen Witch]

Spinach-Pesto White Pizza


1 teaspoon olive oil
3 cups fresh baby spinach
1/4 cup plus 1 tablespoon prepared pesto, divided
1 package (6 ounces) ready-to-use grilled chicken breast strips
1 prebaked 12-inch pizza crust
2 cups (8 ounces) shredded part-skim mozzarella cheese
5 Jones Dairy Farm Dry-Aged Bacon strips, cooked and crumbled
1/2 cup part-skim ricotta cheese
1/4 cup shredded Parmesan cheese



Preheat oven to 450°. In a large skillet, heat oil over medium-high heat. Add spinach; cook and stir just until wilted. Remove from heat; stir in 1/4 cup pesto. In a small bowl, toss chicken with remaining pesto.
Place crust on an ungreased baking sheet. Spread with spinach mixture; top with chicken, mozzarella cheese and bacon. Drop ricotta cheese by rounded teaspoonfuls over top; sprinkle with Parmesan cheese. Bake 8-10 minutes or until cheese is melted. Yield: 6 slices.




Fast Philly Cheesesteak Pizza


1 tube (13.8 ounces) refrigerated pizza crust
2 cups frozen pepper and onion stir-fry blend
2 tablespoons Dijon-mayonnaise blend
1/2 pound thinly sliced deli roast beef, cut into wide strips
1-1/2 cups (6 ounces) shredded cheddar cheese



Preheat oven to 425°. Grease a 12-in. pizza pan. Unroll and press dough to fit prepared pan. Pinch edge to form a rim. Bake 8-10 minutes or until edge is lightly browned.
Meanwhile, place a large nonstick skillet coated with cooking spray over medium-high heat. Add stir-fry blend; cook and stir 3-5 minutes or until heated through.
Spread mayonnaise blend over crust; top with roast beef and vegetables. Sprinkle with cheese. Bake 10-15 minutes or until cheese is melted. Yield: 6 slices.



Makeover Fruit Pizza


1 cup all-purpose flour
1/4 cup confectioners' sugar
1/2 cup cold butter
1 package (8 ounces) reduced-fat cream cheese
1/3 cup sugar
1 teaspoon vanilla extract
2 cups halved fresh strawberries
1 can (11 ounces) mandarin oranges, drained
1 cup fresh blueberries
GLAZE:
5 teaspoons cornstarch
1-1/4 cups unsweetened pineapple juice
1 teaspoon lemon juice


In a large bowl, combine flour and confectioners' sugar. Cut in butter until crumbly. Press onto an ungreased 12-in. pizza pan. Bake at 350° for 10-12 minutes or until very lightly browned. Cool on a wire rack.
In a small bowl, beat the cream cheese, sugar and vanilla until smooth. Spread over crust. Arrange the strawberries, oranges and blueberries on top.
For glaze, in a small saucepan, combine the cornstarch, pineapple juice and lemon juice until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Cool slightly. Drizzle over fruit. Refrigerate until chilled. Yield: 16 servings.




Dill Pickle Hamburger Pizza


1/2 pound ground beef
1 prebaked 12-inch pizza crust
1/2 cup ketchup
1/4 cup prepared mustard
1-1/2 cups (6 ounces) shredded cheddar cheese
2 cups shredded lettuce
1/2 cup chopped dill pickle
1/4 cup chopped onion
1/2 cup mayonnaise
2 to 3 tablespoons dill pickle juice



Preheat oven to 425°. In a large skillet, cook and crumble beef over medium heat until no longer pink, about 3-4 minutes; drain.
Meanwhile, place crust on an ungreased baking sheet or pizza pan. Mix ketchup and mustard; spread over crust. Add ground beef; bake 5 minutes. Sprinkle with cheese; bake until cheese is bubbly and crust is lightly browned, 8-10 minutes more.
1 tube (13.8 ounces) refrigerated pizza crust
1 cup Buffalo wing sauce, divided
1-1/2 cups (6 ounces) shredded cheddar cheese
1-1/2 cups (6 ounces) part-skim shredded mozzarella cheese
2 pounds boneless skinless chicken breasts, cubed
1/2 teaspoon each garlic salt, pepper and chili powder
2 tablespoons butter
1/2 teaspoon dried oregano
Celery sticks and blue cheese salad dressing



Unroll pizza crust into a lightly greased 15x10x1-in. baking pan; flatten dough and build up edges slightly. Bake at 400° for 7 minutes. Brush dough with 3 tablespoons Buffalo wing sauce. Combine cheddar and mozzarella cheeses; sprinkle a third over the crust. Set aside.
In a large skillet, cook the chicken, garlic salt, pepper and chili powder in butter until chicken is no longer pink. Add the remaining wing sauce; cook and stir over medium heat 5 minutes longer.
Spoon over pizza. Sprinkle with oregano and remaining cheese.
Bake for 18-20 minutes or until crust is golden brown and cheese is melted. Serve with celery and blue cheese dressing.
Freeze option: Bake pizza crust as directed; cool. Top with all the ingredients as directed and securely wrap and freeze unbaked pizza. To use, unwrap pizza; bake as directed, increasing time as necessary. Yield: 8 pieces.
Top with lettuce, pickle and onion. Whisk mayonnaise and enough pickle juice to reach desired consistency; pour over pizza. Yield: 6 servings.




Buffalo Chicken Pizza

[Kitchen Witch]

Buffalo Chicken Pizza


1 tube (13.8 ounces) refrigerated pizza crust
1 cup Buffalo wing sauce, divided
1-1/2 cups (6 ounces) shredded cheddar cheese
1-1/2 cups (6 ounces) part-skim shredded mozzarella cheese
2 pounds boneless skinless chicken breasts, cubed
1/2 teaspoon each garlic salt, pepper and chili powder
2 tablespoons butter
1/2 teaspoon dried oregano
Celery sticks and blue cheese salad dressing


Unroll pizza crust into a lightly greased 15x10x1-in. baking pan; flatten dough and build up edges slightly. Bake at 400° for 7 minutes. Brush dough with 3 tablespoons Buffalo wing sauce. Combine cheddar and mozzarella cheeses; sprinkle a third over the crust. Set aside.
In a large skillet, cook the chicken, garlic salt, pepper and chili powder in butter until chicken is no longer pink. Add the remaining wing sauce; cook and stir over medium heat 5 minutes longer.
Spoon over pizza. Sprinkle with oregano and remaining cheese.
Bake for 18-20 minutes or until crust is golden brown and cheese is melted. Serve with celery and blue cheese dressing.
Freeze option: Bake pizza crust as directed; cool. Top with all the ingredients as directed and securely wrap and freeze unbaked pizza. To use, unwrap pizza; bake as directed, increasing time as necessary. Yield: 8 pieces.

[Kitchen Witch]

Steak & Blue Cheese Pizza



1/2 pound beef top sirloin steak, thinly sliced
1/4 teaspoon salt
1/4 teaspoon pepper
2 tablespoons olive oil, divided
2 cups sliced baby portobello mushrooms
1 large onion, sliced
1/2 cup heavy whipping cream
1/4 cup crumbled blue cheese
1 prebaked 12-inch pizza crust
2 teaspoons minced fresh parsley



Preheat oven to 450°. Sprinkle beef with salt and pepper. In a large skillet, heat 1 tablespoon oil over medium heat. Add beef and mushrooms; cook 3-4 minutes or until beef is no longer pink. Remove from pan.
Cook onion in remaining oil 2-3 minutes or until tender. Add cream and blue cheese; cook 3-5 minutes longer or until slightly thickened.
Place crust on a 12-in. pizza pan or baking sheet. Spread with cream mixture; top with beef mixture. Sprinkle with parsley. Bake 10-12 minutes or until sauce is bubbly and crust is lightly browned. Yield: 6 servings.



Spinach & Artichoke Pizza


1-1/2 to 1-3/4 cups white whole wheat flour
1-1/2 teaspoons baking powder
1/4 teaspoon salt
1/4 teaspoon each dried basil, oregano and parsley flakes
3/4 cup beer or nonalcoholic beer
TOPPINGS:
1-1/2 teaspoons olive oil
1 garlic clove, minced
2 cups (8 ounces) shredded Italian cheese blend
2 cups fresh baby spinach
1 can (14 ounces) water-packed quartered artichoke hearts, drained and coarsely chopped
2 medium tomatoes, seeded and coarsely chopped
2 tablespoons thinly sliced fresh basil



Preheat oven to 425°. In a large bowl, whisk 1-1/2 cups flour, baking powder, salt and dried herbs until blended. Add beer, stirring just until moistened.
Turn dough onto a well-floured surface; knead gently 6-8 times, adding additional flour if needed. Press dough to fit a greased 12-in. pizza pan. Pinch edge to form a rim. Bake 8 minutes or until edge is lightly browned.
Mix oil and garlic; spread over crust. Sprinkle with 1/2 cup cheese; layer with spinach, artichoke hearts and tomatoes. Sprinkle with remaining cheese. Bake 8-10 minutes or until crust is golden and cheese is melted. Sprinkle with fresh basil. Yield: 6 slices.



Thanksgiving Lover's Pizza


1 tablespoon olive oil
1 large sweet onion, thinly sliced
2 cups shredded cooked turkey
1-1/2 teaspoons dried thyme
1-1/2 teaspoons rubbed sage
1/2 teaspoon salt
1/4 teaspoon pepper
1 prebaked 12-inch pizza crust
1/2 cup whole-berry cranberry sauce
1 medium sweet potato, baked, peeled and thinly sliced
1 cup (4 ounces) shredded part-skim mozzarella cheese
1 cup (4 ounces) Gruyere cheese
1/2 cup dried cranberries
1/2 teaspoon dried rosemary, crushed



Preheat oven to 425°. In a large skillet, heat oil over medium-high heat. Add onion; cook and stir 6-8 minutes or until tender. Stir in turkey, thyme, sage, salt and pepper.
Place crust on an ungreased 12-in. pizza pan or baking sheet. Top with cranberry sauce, turkey mixture, sweet potato, cheeses and cranberries; sprinkle with rosemary. Bake 10-15 minutes or until cheese is melted. Yield: 6 servings.



Sunny-Side-Up Pizza


1 prebaked 12-inch thin pizza crust
6 large eggs
1-1/2 cups shredded part-skim mozzarella cheese
8 Bacon strips, cooked and crumbled
1/2 cup chopped sweet red pepepr
1/2 cup chopped green pepper
1 small onion, chopped



Preheat oven to 450°. Place crust on a greased pizza pan. Using a 2-1/2-in. biscuit cutter, cut out six circles from crust. (Remove circles and save for another use.) Break an egg into each hole. Sprinkle with cheese, bacon, peppers and onion. Bake until eggs are completely set, 8-10 minutes. Yield: 6 servings.

[Kitchen Witch]

Apple Crisp Pizza



Pastry for a single-crust pie
2/3 cup sugar
3 tablespoons all-purpose flour
1 teaspoon ground cinnamon
4 medium baking apples, peeled and cut into 1/2-inch slices
TOPPING:
1/2 cup all-purpose flour
1/3 cup packed brown sugar
1/3 cup rolled oats
1 teaspoon ground cinnamon
1/4 cup butter, softened
1/4 to 1/2 cup caramel ice cream topping or caramel apple dip
Vanilla ice cream, optional


Roll pastry to fit a 12-in. pizza pan; fold under or flute the edges. Combine sugar, flour and cinnamon in a bowl. Add apples and toss. Arrange the apples in a single layer in a circular pattern to completely cover pastry. Combine the first five topping ingredients; sprinkle over apples.
Bake at 350° for 35-40 minutes or until apples are tender. Remove from the oven and immediately drizzle with caramel topping or dip. Serve warm with ice cream if desired. Yield: 12 servings.



Steer clear of one-dimensional apples like Red Delicious. Look for varieties that are both tart and sweet and stay firm after baking, such as Braeburn, Granny Smith or Honeycrisp.
Make-ahead tip: In our busy photo studio, we cut apples the day before and brush with lemon lime-soda to keep them from browning.
Homemade and store-bought pie pastry work equally well in this recipe.



Greek-Style Pizza


1/4 cup butter, cubed
1/4 cup olive oil
1/2 pound sliced fresh mushrooms
1 medium onion, sliced
3 garlic cloves, minced
1 package (10 ounces) fresh spinach, trimmed and coarsely chopped
1 tablespoon lemon juice
1 teaspoon dried basil
1 teaspoon dried oregano
1 package (16 ounces, 14-inch x 9-inch sheet size) frozen phyllo dough, thawed
2 cups (8 ounces) shredded part-skim mozzarella cheese
1 cup (4 ounces) crumbled feta cheese
3 medium ripe tomatoes, sliced
1/2 cup seasoned bread crumbs


In a large skillet, melt butter. Transfer to a small bowl; add oil and set aside. In the same skillet, saute the mushrooms, onion and garlic until tender. Add spinach; saute until wilted. Add the lemon juice, basil and oregano; set aside.
Brush a 13-in. x 9-in. baking dish with reserved butter mixture. Place one sheet of phyllo dough in baking dish; brush lightly with butter mixture. (Keep remaining phyllo covered with plastic wrap and a damp towel to prevent it from drying out.) Repeat layers with remaining phyllo, brushing each layer.
Top with the spinach mixture; sprinkle with cheeses. Coat both sides of tomato slices with bread crumbs; arrange over top. Bake at 375° for 25-30 minutes or until cheese is melted and crust is golden brown. Yield: 18 servings.




Shrimp & Crab Pizza


1/2 pound uncooked shrimp (61-70 per pound), peeled and deveined
1 cup water
2 tablespoons lemon juice
1 tablespoon butter
1-3/4 cups sliced fresh mushrooms
1 small onion, chopped
1 small sweet red pepper, cut into strips
1 garlic clove, minced
1/4 teaspoon salt
1-1/4 cups coarsely chopped imitation crabmeat (about 1/2 pound)
1 prebaked 12-inch pizza crust
1/3 cup Alfredo sauce
2 cups (8 ounces) shredded part-skim mozzarella cheese



Preheat oven to 450°. In a small bowl, combine shrimp, water and lemon juice. Let stand 10 minutes.
Meanwhile, in a large skillet, heat butter over medium-high heat. Add mushrooms, onion and pepper; cook and stir 4-5 minutes or until tender. Add garlic and salt; cook 1 minute longer.
Drain shrimp, discarding liquid. Add shrimp and crab to pan; cook and stir 1-2 minutes longer or until shrimp turn pink.
Place crust on an ungreased 12-in. pizza pan or baking sheet; spread with Alfredo sauce. Spoon shrimp mixture over sauce; sprinkle with cheese. Bake 8-10 minutes or until crust is golden and cheese is melted. Yield: 6 slices.

[Kitchen Witch]

Cranberry, Brie & Turkey Pizza


1 prebaked 12-inch pizza crust
1 cup whole-berry cranberry sauce
1 teaspoon grated orange peel
2 cups (8 ounces) shredded part-skim mozzarella cheese
1 cup coarsely shredded cooked turkey
1/2 small red onion, thinly sliced
4 ounces Brie cheese, cubed
1 tablespoon minced fresh rosemary



Preheat oven to 450°. Place crust on an ungreased baking sheet.
In a small bowl, mix cranberry sauce and orange peel; spread over crust. Top with mozzarella cheese, turkey, onion and Brie cheese; sprinkle with rosemary. Bake 10-12 minutes or until cheese is melted. Yield: 6 servings.


Chicken Caesar Pizza


1 tube (13.8 ounces) refrigerated pizza crust
1 tablespoon olive oil
1 pound boneless skinless chicken breasts, cut into 1/2-inch cubes
1-1/2 teaspoons minced garlic, divided
6 tablespoons creamy Caesar salad dressing, divided
2 cups (8 ounces) shredded Monterey Jack cheese
1/2 cup grated Parmesan cheese
2 cups hearts of romaine salad mix
2 green onions, thinly sliced
2 plum tomatoes, chopped



Preheat oven to 400°. Unroll pizza crust and press to fit into a greased 15x10x1-in. baking pan, pinching edges to form a rim. Bake 10 minutes or until edges are lightly browned.
Meanwhile, in a large skillet, heat oil over medium-high heat. Add chicken and 1/2 teaspoon garlic; cook and stir until chicken is no longer pink. Remove from heat; stir in 2 tablespoons salad dressing.
Spread crust with 3 tablespoons salad dressing; sprinkle with remaining garlic. Top with half of the cheeses and all of the chicken. Sprinkle with remaining cheeses. Bake for 10-15 minutes or until crust is golden brown and cheese is melted.
In a small bowl, toss salad mix and green onions with remaining dressing. Just before serving, top pizza with salad and tomatoes. Yield: 6 servings.




Meatball Pizza


1 prebaked 12-inch pizza crust
1 can (8 ounces) pizza sauce
1 teaspoon garlic powder
1 teaspoon Italian seasoning
1/4 cup grated Parmesan cheese
1 small onion, halved and sliced
12 frozen fully cooked Italian meatballs (1/2 ounce each), thawed and halved
1 cup (4 ounces) shredded part-skim mozzarella cheese
1 cup (4 ounces) shredded cheddar cheese


Preheat oven to 350°. Place crust on an ungreased 12-in. pizza pan or baking sheet.
Spread sauce over crust; sprinkle with garlic powder, Italian seasoning and Parmesan cheese. Top with onion and meatballs; sprinkle with remaining cheeses. Bake 12-17 minutes or until cheese is melted. Yield: 8 slices.



Big Kahuna Pizza


1 prebaked 12-inch pizza crust
1 carton (16 ounces) refrigerated fully cooked barbecued shredded pork
1 can (20 ounces) pineapple chunks, drained
1/3 cup chopped red onion
2 cups (8 ounces) shredded part-skim mozzarella cheese


Place pizza crust on an ungreased 12-in. pizza pan. Spread shredded pork over crust; top with pineapple and onion. Sprinkle with cheese.
Bake at 350° for 20-25 minutes or until cheese is melted. Yield: 6 servings.






Spinach-Stuffed Pizza


1 loaf (1 pound) frozen bread dough, thawed
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1 cup chopped fresh mushrooms
1/2 cup chopped onion
1/4 teaspoon salt
1/8 teaspoon pepper
2 cups (8 ounces) shredded part-skim mozzarella cheese
1/2 cup pizza sauce
2 tablespoons shredded Parmesan cheese



Place thawed dough in a greased bowl, turning once to grease the top. Cover with plastic wrap and let rise in a warm place until doubled, about 1 hour.
Preheat oven to 400°. In a large bowl, mix spinach, mushrooms, onion, salt and pepper. Punch down dough; divide into thirds. On a lightly floured surface, roll one portion of dough to a 10-in. circle. Transfer to a 9-in. springform pan coated with cooking spray; press dough onto bottom and partway up sides of pan.
Sprinkle 1 cup mozzarella cheese onto bottom of crust. Top with spinach mixture; sprinkle with remaining mozzarella cheese.
On a lightly floured surface, roll out a second portion of dough to a 10-in. circle; place over cheese layer. Pinch together top and bottom crust to seal. (Save remaining dough for another use).
Bake 25-30 minutes or until crust is lightly browned. Spread pizza sauce over top; sprinkle with Parmesan cheese. Bake 5-6 minutes longer or until cheese is melted. Let stand 5 minutes before cutting. Yield: 6 servings.

[Kitchen Witch]

Artichoke & Spinach Dip


1 prebaked 12-inch pizza crust
1 tablespoon olive oil
1 cup spinach dip
1 cup (4 ounces) shredded part-skim mozzarella cheese
1 jar (7-1/2 ounces) marinated quartered artichoke hearts, drained
1/2 cup oil-packed sun-dried tomatoes, patted dry and chopped
1/4 cup chopped red onion



Preheat oven to 450°. Place crust on an ungreased pizza pan; brush with oil. Spread spinach dip over top. Sprinkle with cheese, artichokes, tomatoes and onion.
Bake 8-10 minutes or until cheese is melted and edges are lightly browned. Cut into squares. Yield: 24 pieces.


Cheese Crust Pizza


2 to 2-1/2 cups all-purpose flour
1 package (1/4 ounce) quick-rise yeast
1 teaspoon salt
1 cup water
2 tablespoons canola oil
8 pieces string cheese
1/2 pound bulk Italian sausage
1 medium green pepper, diced
1 cup tomato sauce
1 teaspoon dried oregano
1/4 teaspoon pepper
1/8 teaspoon garlic powder
1 jar (4-1/2 ounces) sliced mushrooms, drained
1-1/2 cups (6 ounces) shredded part-skim mozzarella cheese



In a large bowl, combine 2 cups flour, yeast and salt. In a saucepan, heat water and oil to 120°-130°. Add to dry ingredients; beat just until moistened. Stir in enough remaining flour to form a soft dough. Let rest for 5 minutes.
On a lightly floured surface, roll dough into a 14-in. circle. Transfer to a greased 12-in. pizza pan, letting dough drape 2 in. over the edge.
Place string cheese around edge of pan; fold dough over cheese and pinch to seal. Prick dough thoroughly with a fork. Bake at 425° for 10 minutes.
Meanwhile, in a large skillet, cook sausage and green pepper over medium heat until meat is no longer pink; drain. In a small bowl, combine the tomato sauce, oregano, pepper and garlic powder; spread over crust. Sprinkle with meat mixture, mushrooms and mozzarella.
Bake for 15-20 minutes or until cheese is melted and crust is golden brown. Yield: 6-8 slices.



Chocolate Lover's Pizza


2-1/2 cups graham cracker crumbs
2/3 cup butter, melted
1/2 cup sugar
2 packages Dove dark chocolate candies (9-1/2 ounces each )
1/2 cup chopped pecans


Combine the cracker crumbs, butter and sugar; press onto a greased 12-in. pizza pan.
Bake at 375° for 7-9 minutes or until lightly browned. Top with chocolate candies; bake for 2-3 minutes longer or until chocolate is softened.
Spread chocolate over crust; sprinkle with nuts. Cool on a wire rack for 15 minutes. Refrigerate for 1-2 hours or until set. Yield: 16 slices.



Speedy Hummus Pizza


1 prebaked 12-inch pizza crust
1 cup hummus
3/4 teaspoon dried oregano
1/4 teaspoon crushed red pepper flakes
1/2 cup crumbled feta cheese
1/2 cup oil-packed sun-dried tomatoes, chopped
1/2 cup pitted Greek olives, chopped
1 tablespoon olive oil


Preheat oven to 450°. Place crust on an ungreased baking sheet or 12-in. pizza pan.
In a small bowl, mix hummus, oregano and pepper flakes; spread over crust. Sprinkle with cheese, tomatoes and olives. Bake 8-10 minutes or until heated through. Drizzle with oil. Yield: 6 slices.



Pepper Sausage Pizza


3 to 4 cups all-purpose flour, divided
1 package (1/4 ounce) quick-rise yeast
1 teaspoon sugar
1 cup warm water (120° to 130°)
1/4 cup olive oil
2 teaspoons salt
1 teaspoon dried basil
1/2 teaspoon pepper
1/2 cup shredded Parmesan cheese, divided
3 cups torn fresh spinach
1 can (15 ounces) pizza sauce
4 cups (16 ounces) shredded mozzarella cheese, divided
1/2 pound Jones Dairy Farm All Natural Pork Sausage Roll, cooked and drained
1 medium onion, chopped
1/2 pound fresh mushrooms, sliced
1/2 medium sweet yellow pepper, chopped
1-1/2 teaspoons pizza seasoning or Italian seasoning
3 tablespoons minced fresh basil, optional


Preheat oven to. 450° In a bowl, combine 1 cup flour, yeast and sugar. Add water; beat until smooth. Add the oil, salt, dried basil, pepper, 1/4 cup Parmesan cheese and 2 cups flour; beat until blended. Stir in enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Cover and let rest 5 minutes.
Meanwhile, place spinach in a microwave-safe bowl; cover and microwave on high 30 seconds or just until wilted. Uncover and set aside.
Press dough into a greased 15x10x1-in. baking pan. Spread with pizza sauce; sprinkle with 2-1/2 cups mozzarella cheese, sausage, onion, spinach, mushrooms and yellow pepper. Top with
remaining Parmesan and mozzarella cheeses. Sprinkle with pizza seasoning. Bake 20 minutes or until crust is golden brown. Sprinkle with fresh basil if desired. Cut into squares. Yield: 15 slices.

[Kitchen Witch]

Deep-Dish Sausage Pizza


1 package (1/4 ounce) active dry yeast
2/3 cup warm water (110° to 115°)
1-3/4 to 2 cups all-purpose flour
1/4 cup vegetable oil
1 teaspoon each dried oregano, basil and marjoram
1/2 teaspoon garlic salt
1/2 teaspoon onion salt
TOPPINGS:
4 cups shredded part-skim mozzarella cheese, divided
2 medium green peppers, chopped
1 large onion, chopped
1/2 teaspoon each dried oregano, basil and marjoram
1 tablespoon olive oil
1 cup grated Parmesan cheese
1 pound Jones Dairy Farm All Natural Pork Sausage Roll, cooked and drained
1 can (28 ounces) diced tomatoes, well drained
2 ounces sliced pepperoni



In a large bowl, dissolve yeast in warm water. Add 1 cup flour, oil and seasonings; beat until smooth. Add enough remaining flour to form a soft dough.
Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl; turn once to greased top. Cover and let rise in a warm place until doubled, about 1 hour.
Punch dough down; roll out into a 15-in. circle. Transfer to a well-greased 12-in. heavy ovenproof skillet or round baking pan, letting dough drape over edges. Sprinkle with 1 cup mozzarella.
In a skillet, saute the green peppers, onion and seasonings in oil until tender; drain. Layer half of the mixture over crust. Layer with half of the Parmesan, sausage and tomatoes. Sprinkle with 2 cups mozzarella. Repeat layers. Fold crust over to form an edge.
Bake at 400° for 20 minutes. Sprinkle with pepperoni and remaining mozzarella. Bake 10-15 minutes longer or until crust is browned. Let stand for 10 minutes before slicing. Yield: 8 slices.



Grilled Sausage-Basil Pizzas


4 Italian sausage links (4 ounces each)
4 naan flatbreads or whole pita breads
1/4 cup olive oil
1 cup tomato basil pasta sauce
2 cups (8 ounces) shredded part-skim mozzarella cheese
1/2 cup grated Parmesan cheese
1/2 cup thinly sliced fresh basil



Grill sausages, covered, over medium heat 10-12 minutes or until a thermometer reads 160°, turning occasionally. Cut into 1/4-in. slices.
Brush both sides of flatbreads with oil. Grill flatbreads, covered, over medium heat 2-3 minutes or until bottoms are lightly browned.
Remove from grill. Layer grilled sides with sauce, sausage, cheeses and basil. Return to grill; cook, covered, 2-3 minutes longer or until cheese is melted. Yield: 4 servings.



French Onion Pizza au Gratin


1 large onion, sliced
2 tablespoons brown sugar
2 tablespoons olive oil, divided
3 tablespoons balsamic vinegar
3 garlic cloves, minced
1 tablespoon bourbon, optional
1 cup sliced fresh mushrooms
1/4 pound thickly sliced deli roast beef, coarsely chopped
1 prebaked 12-inch pizza crust
3/4 cup French onion dip
3/4 cup shredded part-skim mozzarella cheese
1 medium sweet red pepper, chopped
3/4 cup shredded Gruyere or Swiss cheese
1 teaspoon minced fresh rosemary



In a large skillet, saute onion with brown sugar in 1 tablespoon oil until softened. Reduce heat to medium-low; cook, stirring occasionally, for 30 minutes or until deep golden brown. Stir in vinegar and garlic. Remove from the heat; add bourbon if desired. Continue cooking until liquid is nearly evaporated.
In another skillet, saute mushrooms in remaining oil until tender; add roast beef and heat through.
Place crust on a pizza pan; spread with French onion dip. Layer with mozzarella cheese, onion mixture, red pepper, mushroom mixture and Gruyere cheese.
Bake at 425° for 10-15 minutes or until cheese is melted. Sprinkle with rosemary. Yield: 8 slices.



Grilled Fig and Honey Pizza


1-1/2 teaspoons sugar
1-1/8 teaspoons active dry yeast
3/4 teaspoon salt
1-1/2 to 2 cups all-purpose flour
1/2 cup water
1 tablespoon olive oil
Cooking spray
1 package (8 ounces) cream cheese, softened
1/2 cup honey, divided
1 teaspoon ground cinnamon
1 cup sliced fresh or dried figs


In a large bowl, mix sugar, yeast, salt and 1 cup flour. In a small saucepan, heat water and oil to 120°-130°. Add to dry ingredients; beat on medium speed 2 minutes. Stir in enough remaining flour to form a soft dough (dough will be sticky).
Turn dough onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover with plastic wrap and let rise in a warm place until almost doubled, about 45 minutes.
Punch dough down. On a lightly floured surface, roll dough into a 10-in. circle. Transfer dough to a piece of heavy-duty foil (18x12-in. rectangle) coated with cooking spray; spritz dough. Refrigerate, covered, 10 minutes. Meanwhile, in a small bowl, beat cream cheese, 1/4 cup honey and cinnamon until smooth.
Carefully invert dough onto grill rack; peel off foil. Grill, covered, over low heat 5 minutes or until lightly browned. Turn; grill 1-2 minutes longer. Remove from grill to a baking sheet. Spread with cream cheese mixture. Top with figs. Return pizza to grill; grill, covered, 5-7 minutes longer or until crust is lightly browned and toppings are heated through. Drizzle with remaining honey. Yield: 8 slices.

[Kitchen Witch]

Chili Dog Pizza



1 tube (11 ounces) refrigerated thin pizza crust
1/2 cup yellow mustard
1 can (15 ounces) chili with beans
6 hot dogs, sliced
2 cups (8 ounces) shredded cheddar cheese
Chopped onion and sweet pickle relish, optional


Preheat oven to 425°. Unroll and press dough onto bottom of a greased 15x10x1-in. baking pan. Bake 5-7 minutes or until edges are lightly browned.
Spread with mustard; top with chili, hot dogs and cheese. Bake 10-15 minutes or until crust is golden and cheese is melted. If desired, sprinkle with onion and relish. Yield: 8 servings.



Breadstick Pizza



2 tubes (11 ounces each) refrigerated breadsticks
1/2 pound sliced fresh mushrooms
2 medium green peppers, chopped
1 medium onion, chopped
1-1/2 teaspoons Italian seasoning, divided
4 teaspoons olive oil, divided
1-1/2 cups (6 ounces) shredded cheddar cheese, divided
5 ounces Jones Dairy Farm Canadian Bacon, chopped
1-1/2 cups (6 ounces) shredded part-skim mozzarella cheese
Marinara sauce


Unroll breadsticks into a greased 15-in. x 10-in. x 1-in. baking pan. Press onto the bottom and up the sides of pan; pinch seams to seal. Bake at 350° for 6-8 minutes or until set.
Meanwhile, in a large skillet, saute the mushrooms, peppers, onion and 1 teaspoon Italian seasoning in 2 teaspoons oil until crisp-tender; drain.
Brush crust with remaining oil. Sprinkle with 3/4 cup cheddar cheese; top with vegetable mixture and Canadian bacon. Combine mozzarella cheese and remaining cheddar cheese; sprinkle over top. Sprinkle with remaining Italian seasoning.
Bake for 20-25 minutes or until cheese is melted and crust is golden brown. Serve with marinara sauce.
Freeze option: Bake crust as directed, add toppings and cool. Securely wrap and freeze unbaked pizza. To use, unwrap pizza; bake as directed, increasing time as necessary. Yield: 12 servings.



BLT Pizza


1 prebaked 12-inch pizza crust
1/2 cup Miracle Whip
2 teaspoons dried basil
1/2 teaspoon garlic powder
1/8 teaspoon onion powder
12 Bacon strips, cooked and crumbled
3/4 cup shredded cheddar cheese
3/4 cup shredded part-skim mozzarella cheese
1-1/2 cups shredded lettuce
2 medium tomatoes, thinly sliced


Place the crust on a ungreased 12-in. pizza pan. In a small bowl, combine the Miracle Whip, basil, garlic powder and onion powder; spread over crust. Set aside 1/4 cup bacon. Sprinkle cheeses and remaining bacon over crust.
Bake at 425° for 8-12 minutes or until cheese is melted. Top with lettuce, tomatoes and reserved bacon. Cut into wedges. Yield: 4-6 servings.



Barbecued Chicken Pizzas


2 boneless skinless chicken breast halves (6 ounces each)
1/4 teaspoon pepper
1 cup barbecue sauce, divided
1 tube (13.8 ounces) refrigerated pizza crust
2 teaspoons olive oil
2 cups shredded Gouda cheese
1 small red onion, halved and thinly sliced
1/4 cup minced fresh cilantro



Sprinkle chicken with pepper; place on an oiled grill rack over medium heat. Grill, covered, until a thermometer reads 165°, 5-7 minutes per side, basting frequently with 1/2 cup barbecue sauce during the last 4 minutes. Cool slightly. Cut into cubes.
Divide dough in half. On a well-greased large sheet of heavy-duty foil, press each portion of dough into a 10x8-in. rectangle; brush lightly with oil. Invert dough onto grill rack; peel off foil. Grill, covered, over medium heat until bottom is lightly browned, 1-2 minutes.
Remove from grill. Spread grilled sides with remaining barbecue sauce. Top with cheese, chicken and onion. Grill, covered, until bottom is lightly browned and cheese is melted, 2-3 minutes. Sprinkle with cilantro. Yield: 2 pizzas (4 pieces each).

[Kitchen Witch]

Homemade Pizza
This recipe is a hearty, zesty main dish with a crisp, golden crust. Feel free to use whatever toppings your family enjoys.




1 package (1/4 ounce) active dry yeast
1 teaspoon sugar
1-1/4 cups warm water (110° to 115°)
1/4 cup canola oil
1 teaspoon salt
3-1/2 cups all-purpose flour
1/2 pound ground beef
1 small onion, chopped
1 can (15 ounces) tomato sauce
3 teaspoons dried oregano
1 teaspoon dried basil
1 medium green pepper, diced
2 cups (8 ounces) shredded part-skim mozzarella cheese



In large bowl, dissolve yeast and sugar in water; let stand for 5 minutes. Add oil and salt. Stir in flour, a cup at a time, until a soft dough forms.
Turn onto floured surface; knead until smooth and elastic, about 2-3 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 45 minutes. Meanwhile, cook beef and onion over medium heat until no longer pink; drain.
Punch down dough; divide in half. Press each into a greased 12-in. pizza pan. Combine the tomato sauce, oregano and basil; spread over each crust. Top with beef mixture, green pepper and cheese.
Bake at 400° for 25-30 minutes or until crust is lightly browned. Yield: 2 pizzas (3 servings each).

[Kitchen Witch]

Pizza Tips

While the toppings vary widely, the crust should be the perfect balance of chewy and crispy. Here, a few tools and techniques for making better pizza.

The longer you let your dough rise, the more complex it will taste (at least to a point).
To form the pizza dough into a round, use your fingers to press and stretch a dough ball, working from the center toward the edge. No tossing necessary!
Use a pizza stone and preheat it well. Some people prefer cement. Others ceramic. Others steel. Regardless of the material, a stone keeps your oven hot when the door is open and helps create a crisp bottom crust.
If you plan to make pizza often, think about investing in a pizza peel (they're not so expensive). It really is the easiest way to slide a pizza onto a hot stone. Dust the peel with a little flour or semolina so the dough slides easily.
Often, the best way to get a crisp crust and bubbling top on a pizza is to preheat the oven for at least 30 minutes before sliding the pizza onto the stone. Then, turn on the broiler and cook for about 5 minutes.

[Kitchen Witch]

Pizza Margherita
Letting the dough rest in the refrigerator overnight results in a chewy crust with a slight tang. Let it sit up to 3 days for even more texture and complexity.


dough

1 envelope active dry yeast
2 cups warm water (90° to 105°)
1/2 teaspoon sugar
4 cups all-purpose flour, plus more for kneading
2 1/2 teaspoons kosher salt
Extra-virgin olive oil

toppings

One 14-ounce can peeled whole San Marzano tomatoes, drained
1/2 teaspoon dried oregano, crumbled
1/4 cup plus 1 tablespoon extra-virgin olive oil
Coarse sea salt and freshly ground pepper
2 pounds buffalo mozzarella, thinly sliced
32 large basil leaves, torn into pieces


In a large bowl, mix the yeast with 1/2 cup of the warm water and the sugar and let stand until foamy, about 5 minutes. Add the remaining 1 1/2 cups of warm water, the 4 cups of flour and the kosher salt and stir until a soft dough forms. Turn the dough out onto a well-floured work surface and knead, adding flour as necessary until a silky, but soft dough forms. Use a pastry scraper to help knead the dough. Transfer the dough to a lightly oiled bowl and brush all over with olive oil. Cover the bowl with plastic wrap and refrigerate overnight or for up to 3 days.

Transfer the dough to a lightly floured surface; punch down and divide into 4 pieces. Form each piece into a ball. Rub each ball with oil and transfer to a baking sheet. Cover the balls loosely with plastic wrap and let rise in a draft-free place for 1 hour.

Meanwhile, set a pizza stone in the oven and preheat the oven to 500*F;, allowing at least 45 minutes for the stone to heat. Pass the tomatoes through a food mill set over a medium bowl or pulse them in a food processor until coarsely chopped. Stir in the oregano and 1 tablespoon of the olive oil and season generously with salt and pepper.

On a lightly floured surface, stretch one ball of dough into a 13-inch round; transfer to a floured pizza peel, adding flour where the dough sticks. Spread 1/4 cup of the tomato sauce over the dough to within 1 inch of the edge. Spread one-fourth of the cheese over the pizza and drizzle with 1 tablespoon of oil. Season with sea salt and pepper and slide the pizza onto the stone. Bake until the bottom is charred and the cheese is melted, about 8 minutes. Scatter one-fourth of the basil on top and let stand for 3 minutes before serving. Repeat with the remaining dough and toppings.

[Kitchen Witch]

Crispy Pizza Dough


3/4 cup plus 2 tablespoons warm water
1 envelope active dry yeast
1 teaspoon sugar
2 cups all-purpose flour, plus more for dusting
1/2 teaspoon salt
Extra-virgin olive oil



In a large bowl, mix the water with the yeast and sugar and let stand until foamy, about 5 minutes. Add the 2 cups of flour and the salt and stir until a raggy dough forms. Scrape the dough out onto a lightly floured work surface and knead until smooth and elastic, about 5 minutes.

Lightly oil the bowl and return the dough to it; turn the dough to coat it with oil. Cover with plastic wrap and let stand in a warm, draft-free spot until doubled in bulk, about 1 1/2 hours. Punch down the dough and divide it into 4 balls.

Make Ahead

The balls of dough can be wrapped in plastic and refrigerated overnight or frozen for up to 1 month. Let the dough return to room temperature before rolling out.

Serve With Gaucho Pizzas

[Kitchen Witch]

Gaucho Pizza


1/4 cup extra-virgin olive oil, plus more for drizzling
1 garlic clove, minced
1 pound tomatoes—peeled, seeded and coarsely chopped
1 bay leaf
1 teaspoon chopped thyme
1/2 teaspoon chopped rosemary
Salt and freshly ground pepper
One 8-bone rack of lamb or one bone-in 2-pound loin roast, meat cut off the bone in one piece (see Note)
All-purpose flour, for rolling out
Crispy Pizza Dough or 1 pound frozen pizza dough, thawed and cut into 4 pieces
4 scallions, white and light green parts only, thinly sliced
1/2 small onion, thinly sliced
4 ounces fresh goat cheese
One 4-ounce bunch of arugula, large stems discarded


Heat 1 tablespoon of the olive oil in a medium skillet. Add the minced garlic and cook over moderate heat, stirring occasionally, for 1 minute. Add the tomatoes and the bay leaf and cook over moderate heat until the sauce thickens, about 10 minutes. Stir in the thyme and rosemary and season with salt and pepper. Discard the bay leaf.

Meanwhile, heat 1 tablespoon of the oil in a medium skillet until the oil is shimmering. Season the lamb roast with salt and pepper and sear over high heat, turning occasionally, until well browned all over but very rare inside, 5 to 8 minutes. Transfer the lamb to a cutting board and let stand for at least 20 minutes or up to 45 minutes. Thinly slice the lamb.

Preheat the oven to 500*F;. Position 2 racks in the upper and lower thirds of the oven. Lightly oil 2 large baking sheets. On a lightly floured surface, roll or stretch out the Crispy Pizza Dough into four 8-inch rounds. Transfer the dough rounds to the prepared baking sheets. Brush the dough with the remaining 2 tablespoons of olive oil and spread the tomato sauce over the pizza crusts in a thin layer to within 1/2 inch of the edges. Bake the pizza crusts for 8 minutes, or until they are golden brown and almost cooked through.

Arrange the sliced lamb in a single layer over the pizza crusts. Scatter the sliced scallions and onion on top and season with salt and pepper. Spoon small dollops of the goat cheese all over the pizzas and drizzle lightly with olive oil.

Slide the pizzas directly onto the oven racks and bake for 1 to 2 minutes, or until the lamb is medium rare and the crusts are crisp. Transfer the lamb pizzas to plates. Mound the arugula on top, drizzle lightly with more olive oil and serve immediately.

[Kitchen Witch]

California Kitchen Saucy Thai Chicken Pizza


3 pounds boneless skinless chicken thighs
3/4 cup sugar
3/4 cup reduced-sodium soy sauce
1/3 cup cider vinegar
1 garlic clove, minced
3/4 teaspoon ground ginger
1/4 teaspoon pepper
1 cup Thai peanut sauce
2 prebaked 12-inch pizza crusts
2 cups coleslaw mix
2 cups (8 ounces) shredded part-skim mozzarella cheese
4 green onions, thinly sliced
1/2 cup chopped salted peanuts
1/4 cup minced fresh cilantro


Place chicken in a 4- or 5-qt. slow cooker. In a small bowl, mix sugar, soy sauce, vinegar, garlic, ginger and pepper; pour over chicken. Cook, covered, on low 4-5 hours or until chicken is tender.
Preheat oven to 450°. Remove chicken from slow cooker; discard cooking juices. Shred chicken with two forks; transfer to large bowl. Add peanut sauce; toss to coat.
Place crusts on two ungreased 12-in. pizza pans or baking sheets. Spoon chicken mixture over crusts; top with coleslaw mix and cheese. Bake 10-12 minutes or until cheese is melted. Sprinkle with green onions, peanuts and cilantro. Yield: 2 pizzas (6 slices each).