Tostada Pizza

 photo: http://www.recipe.com

Tostada Pizza

original recipe: http://www.recipe.com/tostada-pizza-1/?socsrc=recpin112912tostadapizza

Ingredients:

• 1  poundlean ground beef
• 3/4  cupwater
• 1  4 ounce can diced green chilie peppers, drained
• 1/2  1 1/2 ounce envelope (about 2 tablespoons) taco seasoning mix
• 1  teaspoonchili powder
• 1  tablespooncornmeal
• 1  10 ounce package refrigerated pizza dough
• 1  15 ounce can pinto beans with jalapeno peppers, rinsed and drained
• 1  cupshredded cheddar or Monterey Jack cheese (4 ounces
• 1  cupshredded lettuce
• 1  medium tomato, chopped
• 1/2  cupthinly sliced green onions (4)
• Bottled taco sauce (optional)

Instructions:

In a large skillet cook ground beef until brown. Drain off fat. Stir in the water, chile peppers, taco seasoning mix, and chili powder. Bring to boiling; reduce heat. Simmer, uncovered, 15 to 20 minutes or until most of the liquid is gone.

Meanwhile, grease a baking sheet and sprinkle with the cornmeal. Pat pizza dough into a 12x8-inch rectangle on the baking sheet. Bake in a 400 degree F oven for 5 minutes.

In a small bowl mash pinto beans with a fork. Spread beans over partially baked dough to within 1/2 inch of edges. Spoon meat mixture over beans. Bake, uncovered, 10 minutes more or until crust is just golden. Sprinkle with the cheese. Bake 1 to 2 minutes more or until cheese is melted. Top with lettuce, tomato, and green onions. If desired, serve with taco sauce. Makes 6 servings.

Taco Pizza

 photo credit: http://realmomkitchen.com

Taco Pizza

original recipe: http://realmomkitchen.com/5301/taco-pizza/

Ingredients:

• 1 lb. ground beef
• 1 envelope taco seasoning mix
• 2 (8 oz.) cans Pillsbury crescent rolls
• 1 (16 oz.) can refried beans (I used the jalapeño kind)
• 2-3 cups shredded cheddar cheese or Mexican blend
• 1/2 cup chopped tomatoes
• 1/4 cup sliced black olives
• 4 green onions, chopped

Instructions:

1. Heat oven to 375 degrees.
2. Brown ground beef and drain. Add taco seasoning to the ground beef according to the package directions.
3. Unroll crescent rolls into rectangles. Place in ungreased 11 1/2 inch x 16 1/2 inch jelly roll pan or cookie sheet. Press dough over the bottom and 1/2 inch up sides to form crust.  Bake at 375 oven for 11 to 13 minutes or just until golden brown.
4. Microwave beans in a microwave safe bowl for 1 minute.  Carefully spread beans over warm crust creating a thin layer.
5. Top with cooked beef mixture, sprinkle with cheese followed by tomatoes, black olives and green onion.  Return to oven for 3-6 more minutes until cheese is melted.  Serve immediately.  Makes 12 main dish servings or 48 appetizers.

Cheeseburger Pizza

photo credit: http://www.recipe.com

Cheeseburger Pizza

original recipe: http://www.recipe.com/cheeseburger-pizza/

Ingredients:

• 1  small red onion, thinly sliced
• 1  (12-inch) prebaked pizza crust
• 1/2  cuppizza sauce
• 1/3  cupdill pickle slices, coarsely chopped
• 1  (4-ounce) package fresh mozzarella, thinly sliced
• 1/2  poundground beef, browned and drained
• 8  slicesbacon, cooked and crumbled
• 2  Roma tomatoes, thinly sliced
• 1/2  cupshredded mozzarella
• 1/2  cupshredded Cheddar cheese

Instructions:

1. Preheat oven to 425 degrees.
2. In a small skillet, cook red onion over medium heat until soft and beginning to brown; set aside.
3. Place pizza crust on a baking sheet. Spread pizza sauce evenly over crust. Sprinkle pickles over sauce. Place mozzarella slices over pickle layer. Distribute ground beef and bacon over mozzarella layer. Place tomatoes and onion over meat layer. Top with shredded cheeses.
4. Bake for 25 minutes, or until cheese begins to brown and bubble.

Pepperoni Stromboli Recipe

 photo credit: http://www.tasteofhome.com

Pepperoni Stromboli Recipe

original recipe: http://www.tasteofhome.com/Recipes/Pepperoni-Stromboli-2

Ingredients:

• 2 loaves (1 pound each) frozen bread dough, thawed
• 2 eggs, lightly beaten
• 1/3 cup olive oil
• 1/2 teaspoon each garlic powder, salt and pepper
• 1/2 teaspoon ground mustard
• 1/2 teaspoon dried oregano
• 1 pound ground beef, cooked and drained
• 1 package (3-1/2 ounces) sliced pepperoni
• 2 cups (8 ounces) shredded part-skim mozzarella cheese
• 1 cup (4 ounces) shredded cheddar cheese
• 1 small onion, chopped

Instructions:

Place each loaf of bread dough in a greased large bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 45 minutes. Punch down. Roll each loaf into a 15-in. x 12-in. rectangle.

In a small bowl, combine the eggs, oil and seasonings. Brush over dough to within 1/2 in. of edges; set remaining egg mixture aside. Layer beef, pepperoni, cheeses and onion on dough to within 1/2 in. of edges. Roll up, jelly-roll style, beginning with a long side. Seal the edges well.

Place seam side down on greased baking sheets. Brush with remaining egg mixture. Bake at 375° for 30-35 minutes or until lightly browned. Let stand for 5-10 minutes before cutting. Yield: about 16 servings.

Double-Cheese and Prosciutto Calzone

 photo credit: http://www.bonappetit.com

Double-Cheese and Prosciutto Calzone

original recipe: http://www.bonappetit.com/recipes/2006/02/double_cheese_and_prosciutto_calzone

Ingredients:

• 2 cups grated mozzarella cheese (about 8 ounces)
• 3 1/2 ounces soft fresh goat cheese, crumbled
• 2 ounces prosciutto slices, chopped
• 2 1/2 teaspoons chopped fresh thyme
• 1 garlic clove, pressed
• 1 13.8-ounce tube refrigerated pizza dough
• Extra-virgin olive oil

Instructions:

Position rack in middle of oven; preheat to 425°F. Toss first 5 ingredients in medium bowl. Season with pepper. Unroll dough into rectangle on rimmed baking sheet. Mound filling crosswise on lower half of dough, leaving 1-inch border on sides. Fold upper half of dough over. Crimp edges to seal; fold corners under to form half-circle. Bake until puffed and brown, about 18 minutes. Brush with oil. Transfer to platter and cut into 4 pieces.

Pepperoni Pizza Muffins

 photo credit: http://lickthebowlgood.blogspot.com

Pepperoni Pizza Muffins

original recipe: http://lickthebowlgood.blogspot.com/2010/07/annoying-habits.html

Ingredients:

• 3/4 cup flour
• 3/4 teaspoon baking powder
• 1 tablespoon Italian seasoning
• pinch of salt (my addition, optional)
• pinch of red pepper flakes (my addition, optional)
• 3/4 cup whole milk
• 1 egg, lightly beaten
• 1 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 1 cup cubed pepperoni
• 1/2 cup store-bought pizza sauce

Instructions:

1. Preheat the oven to 375 degrees. Grease a 24-cup mini-muffin pan. In a large bowl, whisk together the flour, baking powder, Italian seasoning, salt and red pepper flakes (if using) ; whisk in the milk and egg. Stir in the mozzarella, Parmesan and pepperoni; let stand for 10 minutes.

2. Stir the batter and divide among the mini-muffin cups. Bake until puffed and golden, 20 to 25 minutes.

3. Meanwhile, microwave the pizza sauce until warmed through. Serve the puffs with the pizza sauce for dipping.

NOTE: All my batter did not fit into the 24-mini muffin pan. So I made a full size muffin with the leftover batter. Some pans are larger than others so you may not have have an issue.

Shrimp and Pesto Pizza with Goat Cheese

 photo credit: http://www.jaymimphotoblog.com

Shrimp and Pesto Pizza with Goat Cheese

original recipe: http://veryculinary.com/2012/02/16/shrimp-and-pesto-pizza-with-goat-cheese/

Ingredients:

• 4 (6 inch) round pizza crusts or flat breads

• 2 heaping tablespoons pesto spread

• 20 small-medium shrimp, peeled and deveined

• 2 garlic cloves, finely chopped

• salt and pepper

• 1 1/2 tablespoons olive oil

• 1 cup shredded mozzarella cheese

• 2 ounces crumbled goat cheese

Instructions:

Preheat oven to 400 degrees.

Place your crusts on nonstick baking sheets. Evenly distribute and spread the pesto over each crust; set aside.

Coat the shrimp with the olive oil and then sprinkle with the garlic and some salt and pepper. In a large saute pan over medium-high heat, sear the shrimp for about 1 minute, flip and cook for another 30 seconds.

Place 5 shrimp on each pizza, sprinkle with the mozzarella and goat cheese. Bake for 20 minutes, until the cheese starts to brown on the edges. Let cool for just a minute or so and serve.

Smoked Salmon Pizza

 photo credit: http://allthingsnice.typepad.com

Smoked Salmon Pizza

original recipe: http://allthingsnice.typepad.com/tastebuddies/2008/08/smoked-salmon-p.html

Ingredients:

• 350 grams of smoked salmon, thinly sliced
• 4 brown onions, sliced & evenly
• 1/2 cup of sour cream
• 2 tbs of capers
• Fresh dill
• 4 tbs of olive oil
• Juice of 1/2 lemon
• Sea salt

• Basic pizza dough recipe

Instructions:

Slice the onions thinly and evenly. Heat oil over a medium-high heat in a large, heavy-based fry-pan. Add the onions and saute until a deep golden brown. This process will take about 25 minutes. Start frying the onions on a medium heat and then gradually lower the heat. Stir the onions occasionally and make sure they don't burn.

Pre-heat the oven to 300F.

Roll out the dough and then brush will a little olive oil on both sides. Place dough on a baking tray and then bake for 10-15 minutes. Bubbles may rise in the dough but just pop them once the dough is cooked.

Remove the pizza from the oven and then top with caramelized onions, and smoked salmon. Sprinkle on capers, dill and top with sour cream.

Finish with a squeeze of lemon juice and a sprinkle of sea salt.

Summer Peach and Balsamic Pizza

 photo credit: http://www.loveandoliveoil.com

Summer Peach and Balsamic Pizza

original recipe: http://www.loveandoliveoil.com/2011/09/summer-peach-and-balsamic-pizza.html

Ingredients:

• 1 batch organic pizza dough / (use your favorite recipe)
• 1 cup balsamic vinegar
• 2 tablespoons olive oil
• 8 ounces fresh mozzarella, sliced or grated
• 2 ounces soft goat cheese, crumbled
• 4 peaches, pitted and thinly sliced
• 1/2 cup coarsely chopped basil

Instructions:

To prepare the balsamic reduction, pour balsamic vinegar into a small saucepan, bring to a simmer over medium-high heat. Reduce heat to medium-low, and simmer until the vinegar has reduced to 1/4 cup, about 20 minutes. Set aside and let cool.

Preheat the oven to 500 degrees F or as high as your oven will go. If you have a pizza stone, preheat the stone in the oven for at least 30 minutes to allow it to get thoroughly hot.

Divide dough into tennis-ball sized pieces. Take one piece of dough and punch it down on a lightly floured surface. Roll the dough out into a circle approximately 1/4-inch thin. Place the pizza on a pizza peel or pan that has been generously coated with corn meal. Lightly brush with 1 tablespoon of olive oil. Top with mozzarella, goat cheese, and peach slices. Drizzle the pizza with balsamic reduction. Repeat for remaining pizzas.

Place the pizza in the oven-directly on the pizza stone, if using one, or on the oven rack. Bake for 8 to 10 minutes or until pizza crust is golden and cheese is melted. Remove from oven and top with basil and drizzle with balsamic reduction. Cut into slices and serve.