Taco Pizza
1 cup salsa
1 cup ground chicken, sausage, or beef, mixed with taco seasoning
1/2 cup white or black beans
2 cups montery jack cheese
1/4 cup scallions, diced
1/4 cup cilantro, chopped
Spread the salsa on top of a prepared crust. Sprinkle cheese across the crust. Sprinkle meat and beans over the cheese. Bake in an oven preheated to 425 degrees for 14-16 minutes, or until the cheese is melted and bubbly. Remove from oven and sprinkle with fresh diced scallions and cilantro before serving.
Easy Pizza Crust
1 packet yeast
1 cup very warm water
2 teaspoons sugar
1/2 teaspoon salt
2-2 1/2 cups flour
1/4 cup olive oil
1/4 cup cornmeal
Preheat oven to 425 degrees. Place the warm water in the bowl. Whisk the yeast and sugar into the bowl and allow it to sit for 10 minutes. The mixture should puff up slightly and foam around the top. Stir in two cups of flour, then slowly add flour by the tablespoon until the mixture is very soft, but not super sticky. Drizzle olive oil over the dough, then knead it carefully in the bowl until it’s elastic (about 3-5 minutes of kneading).
Sprinkle cornmeal on a pizza stone, then roll the pizza out on top of the cornmeal. Once a thin crust is formed, bake in preheated oven for 7-9 minutes. Top with your favorite pizza toppings.
Potato and Pancetta Pizza
Ingredients
4 Cups Yukon Gold potatoes
1 teaspoon Salt
2 Store-bought pizza dough
2 tablespoons olive oil, plus some for brushing
1/2 cup flour for "bench flour"
3/4 cup corn meal for dusting
1 pound pancetta, diced
1 cup roasted red bell peppers, julienned
1/2 pound taleggio cheese, sliced
1/4 cup grated parmesan
Pepper
Basil for garnish
Juice of 1/2 lime and zest of same
Directions
Preheat oven to 450 degrees F
Bring a large pot of water to a boil and add salt. Add the potatoes and cook until the potatoes are just tender but not fully cooked, 8 to 10 minutes. Remove the potatoes from the water and place on a towel to dry and cool. Once the potatoes have cooled enough to touch, slice them into 1/4 inch slices.
Meanwhile, cook the pancetta in a non-stick pan over medium heat until most of the fat has rendered out and crispy. Drain on a paper towel lined plate.
Dust a flat surface with flour and roll out the pizza dough until it is 1/4 of an inch thick.
Place the sliced potatoes on top of the pizza dough so that the entire surface is covered, drizzle olive oil over the top of the potatoes and place in the oven. Bake for 10 to 12 minutes until the potatoes start to brown.
Remove the pizza from the oven and sprinkle with the cooked pancetta, red bell peppers, red pepper flakes and both cheeses. Place the pizza back in the oven and cook for about 7 more minutes until all of the cheese has melted and the top of the pizza begins to brown.
Remove the pizza from the oven and garnish with cracked black pepper and chopped basil.
Let the pizza sit for a couple of minutes before cutting, drizzle with lime juice and sprinkle with lime zest. Cut and serve.
A Couple of Basic Pizzas
Ingredients
Dough - Enough for 3 (16-inch) round pizzas:
16 ounces all-purpose flour, plus extra for peel and rolling
1 envelope instant or rapid rise yeast
1 tablespoon kosher salt
10 ounces warm water, approximately 105 degrees F
2 tablespoons olive oil, plus 2 teaspoons for bowl
1 tablespoon malted barley syrup
Margherita topping - Enough to top 1 (16-inch) round pizza:
1 large tomato, cut into 1/3-inch thick slices
5 to 7 teaspoons olive oil, divided
2 cloves garlic, minced
1/2 teaspoon kosher salt
1/4 teaspoon red pepper flakes
1/2-ounce grated Parmesan
1 1/2 ounces part skim mozzarella, shredded
4 to 6 large basil leaves, shredded
Date and prosciutto topping - Enough to top 1 (16-inch) round pizza:
3 1/2 ounces fresh mozzarella, cut into 1/4-inch thick slices
3 to 6 teaspoons olive oil, divided
1/2-ounce grated Parmesan
1-ounce prosciutto ham, approximately 3 slices, coarsely chopped
4 whole dates, pitted and finely chopped
1 teaspoon fresh thyme leaves
Nacho Pizza
1 prepared pizza crust
4 cups sharp cheddar cheese, grated
1/4 cup flour
1/4 cup whole milk
1/3 cup jalapeno peppers
1/4 cup chopped purple onions, olives, and/ or tomatoes
1/4 cup chopped fresh cilantro and/or scallions
1/2 cup sour cream
Prebake the pizza crust (if it’s not already baked) just slightly (about 6-8 minutes is usually enough). In a large bowl, stir together the cheese, flour, and milk. Spread over the pizza crust. Sprinkle jalapenos, onions, olives, and tomatoes. Bake in an oven preheated to 425 degrees for 14-16 minutes, or until the cheese is bubbly. Remove from oven, top with cilantro, scallions, and sour cream before serving. Enjoy!
Nacho Bread Pizzas
Ingredients
1 loaf baguette or semolina bread, day old is fine
1 tablespoon extra-virgin olive oil, 1 turn of the pan
2 cloves garlic, chopped
1 jalapeno, seeded and chopped or 1 pickled hot pepper of any kind, chopped
1 (15-ounce) can black beans
2 teaspoons hot sauce
1 1/2 teaspoons chili powder
1 1/2 teaspoons ground cumin
Salt and pepper
1 cup prepared salsa, any variety
2 cups shredded Cheddar, smoked Cheddar, Monterey Jack or pepper Jack
1 heart romaine or 1/2 iceberg head, shredded
1/2 cup green olives with or without pimiento, chopped
1/4 red onion or 2 to 3 scallions, chopped
2 plum or vine tomatoes, seeded and diced
Directions
Split bread lengthwise. Hollow the bread out and cut each half in half across, making 4 boats.
Preheat oven to 350 degrees F.
Heat a small nonstick skillet over medium heat. Add oil, 1 turn of the pan, garlic and hot peppers. Drain beans. Add half of the beans then mash the remainder of the beans in the can using a fork. Add mashed beans to the pan and combine with whole beans. Season beans with hot sauce, chili powder, cumin, salt and pepper. When the spicy beans are hot through, spread them evenly across all of the bread. Top with salsa and liberally sprinkle with cheese, covering bread to all edges. The boats will only be half-full. Melt cheese in the oven until it bubbles and begins to brown.
Top Nacho Bread Pizzas with lettuce, olives, onions and tomatoes and serve. You can pick it up with your hands, but eat over the plate (or the kitchen sink, like me).
Middle Eastern Pita Pizza with Pesto and Melted Feta
Ingredients
2 cups lightly packed mint leaves
1 large clove garlic
2 tablespoons fresh lemon juice
1 tablespoon toasted pine nuts
2 tablespoons olive oil
3/4 teaspoon salt
1/2 pound ground lamb or baked ground tofu
1/2 teaspoon freshly ground pepper
4 whole wheat pitas
1/3 cup nonfat plain yogurt
1/2 cup crumbled feta cheese
Directions
In the bowl of a food processor, combine mint, garlic, and lemon juice, pulsing until mint is coarsely chopped; scrape down sides with a rubber spatula if needed. Add pine nuts, olive oil, and 1/4 teaspoon salt, and continue pulsing until finely ground. Scrape into a medium bowl and set aside.
In a large nonstick skillet over medium-high heat, cook lamb (or tofu). Break up pieces while cooking and continue until lightly browned, 5 to 7 minutes. Add remaining 1/2 teaspoon salt and the pepper. Remove from heat and place in a colander; allow fat to drain for 10 minutes.
Preheat oven to 400°F. Add drained lamb (or tofu) to mint pesto and stir to combine. Place pitas on a baking sheet and spread each one with 2 tablespoons yogurt. Divide lamb mixture (or tofu) into fourths and spread over pitas; sprinkle with feta. Bake 10 to 12 minutes, until feta melts and pita is slightly toasted. Serve immediately.
Nutritional Information
Nutritional information:
Calories: 453 with lamb, 423 with soy
Protein: 24 grams (17% of calories in meal) with lamb, 29 grams (21%) with soy
Carbohydrates: 67 grams (46%) with lamb, 74 grams (54%) with soy
Fiber: 9 grams with lamb, 13 grams with soy
Fat: 27 grams (42%) with lamb, 18 grams (30%) with soy
Saturated fat: 9 grams with lamb, 5 grams with soy
Grilled Pizza with No-Cook Tomato Sauce
4 Servings | Prep 20 min | Cook 40 min
Ingredients:
* One can (15 ounces) crushed tomatoes
* 1 tablespoon extra-virgin olive oil, plus more for coating
* 1/2 teaspoon salt, or to taste
* 1 pound pizza dough from your favorite pizza shop or supermarket's refrigerator or freezer section, divided into 4 equal pieces
* 2 cups (8 ounces) shredded mozzarella
* Bunch of basil
Directions:
1. In a medium bowl, stir together the tomatoes, 1/4 cup of water, olive oil and the salt. Adjust the seasoning if necessary.
2. Preheat a grill to medium-high. On a lightly oiled, inverted baking sheet, pat out 1 piece of pizza dough with your fingers into a free-form shape about 1/4 inch thick. Lift and transfer the dough onto the grill and cook with the grill cover down until the crust holds its shape and grill marks appear, about 3 minutes.
3. Using a spatula, flip the crust over onto the coolest part of the grill. Spoon a couple of tablespoons of the tomato sauce over the dough and scatter with about a 1/4 of the mozzarella. Cook with the grill cover down until the cheese is melted, about 3 to 5 minutes. Remove the pizza from the grill and top with basil leaves. Repeat with the remaining dough and toppings.
Fake-Out Pizza
Tomato Basil Thin Crust Pizza
4 Matzo Crackers (found in the Deli or Jewish food aisle of your grocery store)
1 cup fresh mozzarella, sliced
1/2 cup asagio or parmesan cheese, shredded
2 fresh tomatoes, sliced thin
6-8 garlic cloves, chopped
salt & pepper to taste
1/2 cup fresh basil
Preheat oven to 450 degrees. Place several mozzarella & tomato slices on each cracker. Sprinkle with garlic, salt and pepper. Transfer to a baking sheet and bake until cheese is melted, about 5 minutes. Remove from oven, sprinkle with fresh basil. Enjoy!
Chicken and Corn Pizza
ingredients
1 12-inch packaged prebaked pizza crust
1 cup ricotta cheese
1 cup finely shredded Parmesan cheese
1/2 tsp. ground black pepper
1 10-oz. pkg. frozen whole kernel corn in butter sauce
1 6-oz. pkg. refrigerated cooked chicken breast strips
1/2 cup coarsely chopped red sweet pepper
1 Tbsp. finely shredded lemon peel
2 tsp. dried tarragon
1 tsp. bottled minced garlic
1/2 cup crumbled goat cheese
1 2 1/4-oz can sliced pitted ripe olives, drained
1/4 cup chopped fresh parsley
directions
Preheat oven to 450 degrees F. Line baking sheet with foil. Coat foil with nonstick cooking spray. Place pizza crust on foil; set aside.
In bowl combine ricotta, Parmesan, and black pepper. Spread on crust leaving 1/2-inch space around edge. Bake 5 minutes.
Transfer corn and sauce from package to microwave-safe bowl. Microcook on high (100% power) 3 minutes. Stir. Microcook 1 minute more. Stir in chicken, sweet pepper, lemon peel, tarragon, and garlic. Remove pizza from oven. Spoon corn mixture over ricotta mixture on crust.
Top with goat cheese and black olives. Bake 5 minutes more or until cheese and edges are lightly browned. Sprinkle with parsley before serving. Makes 4 servings.
recipe source
BHG.com
Breakfast Pizza Ideas
We cracked an egg on top of one of our pizza’s, sprinkled the dough with jack cheese, scallions, and bit of diced ham, then baked it all until bubbly. That wasn’t all we did. Making breakfast pizza’s is a simple way to kick your regular routine without a whole lot of fuss. Here are out ten top breakfast pizza combo’s. All you need is a pizza crust, a few basic ingredients, and you’re good to go!
1. SOUTHERN SAUSAGE PIZZA: Spread the crust with a tablespoon of Cream of Mushroom Soup. Top with cheddar cheese, crumbled sausage, and diced scallions. Bake until bubbly.
2. BLT PIZZA: Ranch dressing for sauce, topped with jack cheese, diced tomatoes, bacon bits, and chopped spinach. Bake until cheese is bubbly.
3. PIZZA SCRAMBLE: Toss your favorite scrambled eggs on top of your pizza crust. Sprinkle with your favorite cheese. Bake until cheese is melted. Garnish with chopped parsley.
4. PARMESAN-VEGGIE PIZZA: Pile your pizza high with zucchini slices, onions, red bell peppers, and a drizzle of olive oil. Sprinkle with parmesan cheese. Bake until golden brown.
5. GREEN CHILI & CHEDDAR PIZZA: Top your pizza with green enchilada sauce, scrambled eggs cheddar, black beans, and chopped red peppers. Bake until bubbly.
6. TOAD IN THE HOLE: Spread a thin layer of cream cheese atop your crust. Place whole sausage all across the top of your pizza crust. Sprinkle with a smidgen of white cheddar cheese. Bake until bubbly.
7. PIZZA QUICHE LORRAINE: Whisk together one egg, 2 tablespoons of cream, 2 tablespoons of diced ham, 1/4 cup chopped fresh spinach, and 1/3 cup swiss cheese. Spread over a personal-sized pizza crust. Bake until golden brown. Garnish with chopped parsley.
8. JUEVOS RANCHEROS PIZZA: Spread salsa generously across your crust. Crack an egg on your crust, top with a sprinkling of cheddar cheese. Bake until the egg is cooked through. Top with sour cream and chopped cilantro.
9. GARDEN TOMATO BREAKFAST PIZZA: Spread pesto sauce on your pizza crust. Top with fresh tomato slices and fresh mozzarella. Sprinkle a bit of sea salt and fresh cracked pepper on top. Bake until cheese is melted.
10. WHITE BREAKFAST PIZZA: Spread canned alfredo sauce over your pizza. Top with mushrooms, onion slices, and chopped cauliflower. Sprinkle a bit of mozzarella on top. Bake until cheese is melted.
Bacon & Sausage Pizza
1 tube of refrigerated pizza dough
1/4 tablespoon cornmeal
1 cup queso fresco cheese, grated or crumbled
12 grape tomatoes, halved
3 scallions, cleaned and chopped
2 slices thick bacon, cooked and crumbled
1/4 cup hot italian sausage, cooked and crumbled
3-5 eggs
salt & pepper
2 tablespoons cilantro, chopped
1) Spread a thin layer of cornmeal on a pizza stone or cookie sheet. Unroll the pizza dough over the cornmeal, turning up the edges just slightly to create a crust.
2) Bake the crust in an oven preheated to 425 degrees for 6-8 minutes. Remove the crust and immediately sprinkle it with queso fresco cheese though, of course, any grated cheese will do), tomatoes, and green onions.
3) Use your finger to make small “wells” in the cheese, and crack the eggs into the center of each well. Sprinkle with bacon, sausage, and salt and pepper to taste.
4) Return to oven an bake an additional 6-8 minutes, just until the eggs are set slightly. Watch it closely! It doesn’t take long for it to overcook! (If you’d like the yolks of your eggs cooked through, leave the pizza in the oven for 2-3 minutes more.)
5) Remove from the oven and sprinkle with chopped cilantro before serving. Enjoy!
Bacon and Egg Breakfast Pizza
1 prepared pizza crust
1 1/2 cups premade alfredo sauce or homemade Sausage & Cream gravy
1 cup Italian blend cheese, grated
5-6 eggs
1/2 cup bacon, cooked and crumbled
Before you begin: if using a storebought or fresh pizza dough, spread the dough onto a pizza pan sprinkled lightly with cornmeal and bake in an oven preheated to 400 degrees for 7 minutes.
To make the pizza: Preheat the oven to 400 degrees. Spread the alfredo sauce on the pizza dough. Sprinkle with cheese. Use the back of a spoon to make 5-6 small wells in the sauce and cheese. Crack an egg into the center of each well. Sprinkle with bacon. Salt and pepper to taste. Bake in oven for 8-15 minutes, depending on your preferred doneness of the eggs. (We like fully cooked whites and soft, runny yolks, which takes about 12 minutes in our stove).
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