PIZZA PULL-APART BREAD

 I made this when I had quests. It was good and is so easy.

*2 (14 oz.) cans of Pillsbury pizza dough (you can use Grand biscuits)

*2 cups shredded Mozzarella cheese
*1/2 tbsp. basil leaves
*1/2 tsp. dried oregano
*1/2 tsp. fresh minced garlic
*1/3 cup olive oil
*1 (8 oz.) package of pepperoni (cut into quarters)
*1 cup Parmesan cheese

Preheat oven to 350 degrees. Spray Bundt pan well.

Cut pizza dough or biscuits into quarters.

Add all the ingredients in a bowl & toss so that the oil is spread evenly on each piece of dough

Bake in oven for 30 minutes (or until the top & and center is cooked) If the middle is still not cooked thoroughly, leave it in oven for another 5 minutes at a time until it’s done. Remove from oven & let rest for 5 minutes.

Flip over on to a plate & serve with marinara/pizza sauce for dipping.

file photo

file photo

CHICKEN PESTO PIZZA

1 12-inch prepared pizza crust

1 tsp olive oil

1/2 cup purchased basil pesto

1 1/2 cups shredded rotisserie chicken

1 jar (6-oz) quartered artichoke hearts, drained

1 cup cherry tomatoes, halved 

1 cup shredded Tontina cheese

Fresh basil leaves for garnish, optional

Preheat oven to 425-degrees. Lightly grease a 12-inch pizza pan.

Place prepared pizza crust on pizza pan and brush with the olive oil. Spread pesto in an even layer over the crust leaving about a 1-inch border. Top evenly with chicken, artichoke hearts and tomatoes. Sprinkle with cheese. Bake until cheese is melted and crust is golden brown, about 10 minutes. Sprinkle with the basil leaves, if using.

Cut into 8 slices to serve.

file photo for reference only

Pizza Spaghetti Casserole

My cousin shared this on facebook.  Since the person who originally posted it said, "Feel free to share," I am doing exactly that!

1 lb. Ground meat (I like turkey) 
1 box uncooked spaghetti noodles
½ teaspoon salt
½ teaspoon Oregano 
½ teaspoon garlic powder
½ Cup Milk 
1 Egg
2 ounces sliced pepperoni (I like Turkey)
1 (26 ounce) jar pasta sauce
1 can diced Italian style tomatoes 
¼ cup grated parmesan cheese
1 (8 ounce) package shredded Italian cheese blend
Any other pizza toppings, you can add like Black olives, sausage, onions, green peppers, etc...

Directions: 

Boil water & salt for Spaghetti noodles, once it starts boiling, add noodles. Brown meat in a separate frying pan. Once noodles are cooked, drain and put in a casserole dish. In a separate bowl, combine milk & egg & whisk. Poor over pasta & add jar of sauce, can of tomatoes, garlic powder, & oregano. Mix all together well. On top of pasta mixture, layer the ground meat, then add a layer of pepperoni's. Sprinkle Parmesan cheese, & Italian cheese. And layer more pepperoni. Bake in the oven at 350 for 30 minutes.

Feel free to LIKE AND SHARE !!

 

FAST PHILLY CHEESESTEAK PIZZA

1 tube (13.8 oz) refrigerated pizza crust

2 cups frozen pepper and onion stir-fry blend

2 tbsp Dijon-mayonnaise blend

1/2 lb thinly sliced deli roast beef cut into wide strips

1 1/2 cups shredded cheddar cheese

Preheat oven to 425-degrees. Grease a 12-inch pizza pan. Unroll and press dough to fit the 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 and cook, stirring, 3-5 minutes or until heated through.

Spread mayonnaise blend over the crust and top with the roast beef and vegetables. Sprinkle with the cheese and bake 10-15 minutes or until cheese is melted.

 Yield: 6 slices

TOH 2015 recipe and photo

FRESH VEGGIE PIZZA

2 tubes refrigerated crescent rolls

2 pkgs (8-oz each) cream cheese, softened
1 cup mayonnaise
1 packet ranch dressing mix
assorted fresh vegetables of your choice, washed, cut up
grated cheese (choose your favorite to go with the vegetables you use)

Press the crescent dough onto the bottom of a cookie sheet that has sides.  Press the dough to close all openings and make a solid dough.  Bake at temperature on directions until lightly browned.

While the dough cools, combine the softened cream cheese, mayonnaise, and dressing mix together until well blended.  Spread over the cooled dough.

Arrange the fresh cut-up vegetables over the cream cheese mixture.  Sprinkle the grated cheese over the veggies.

To serve, cut into squares.

file photo

PINEAPPLE AND CHICKEN PIZZA

3 links sweet Italian chicken sausage

3 slices pineapple, each cut into 6 pieces

1 (10-oz) thin pizza crust

2/3 cup pizza sauce

1 cup shredded pepper jack cheese

1/2 cup walnut pieces

1 cup baby arugula

Heat oven to 450-degrees. 

Coat a large nonstick skillet with nonstick cooking spray, heat over medium heat. Add sausage and cook, turning, 7 to 8 minutes. Reduce heat to medium-low, Cover, cook 8-10 minutes. Remove from skillet. Add the pineapple pieces and cook 5 minutes over medium-high heat.

Slice sausage into 1/4-inch pieces. Place pizza crust on pizza pan (or baking sheet). Spread sauce over crust. Top with the sausage slices, pineapple and cheese. Bake about 10 minutes until hot and cheese is melted. Top with the walnuts during last 5 minutes of baking. Top with arugula. Cut into 6 pieces to serve.

file photo First for women 2023

BARBECUE BEEF PIZZA

1 (12-inch) pizza crust

1 pkg (12-oz) shredded Cheddar cheese
1 lb cooked shredded barbecued beef
4 slices red onion, separated into rings

Preheat oven to 400 degrees.

Place the crust on an ungreased pizza pan; sprinkle 1 cup of the cheese over crust.

Evenly spread beef over the cheese; lay the onion rings over the beef.

Sprinkle the 2 remaining cups of cheese over the beef and onion. 

Bake pizza at 400 degrees for 15 to 20 minutes or until lightly browned and heated through.

file photo

ASPARAGUS, BACON & HERBED CHEESE PIZZA

1 prebaked 12-inch pizza crust

6 tsp olive oil, divided

1 cup (4-oz) shredded part-skim mozzarella cheese

2 1/2 cups fresh asparagus (1-inch pieces)

8 bacon strips, cooked and crumbled

1/2 cup garlic-herb spreadable cheese (about 3-oz)

1/4 tsp crushed red pepper flakes

Preheat oven to 450-degrees. Place crust on an ungreased 12-inch pizza pan or baking sheet. Brush top of crust with 4 teaspoons of the olive oil. Top with mozzarella cheese, asparagus and bacon. Drop spreadable cheese by teaspoonfuls over pizza. Sprinkle with the pepper flakes. Drizzle the remaining oil over the pizza.'

Bake 12-15 minutes or until cheese is lightly browned.

Yield: 6 servings

basic recipe TOH 2013

 

PASTA PIZZA

3 cups fusilli pasta, cooked in unsalted water and well drained

1 lb ground beef
1 jar (15 1/2-oz) spaghetti sauce
2 eggs, slightly beaten
1 can (2.8-oz) French Fried Onions
1/3 cup grated Parmesan cheese
toppings of your choice ie olives, mushrooms, bell pepper
1 cup shredded Mozzarella cheese

Preheat oven to 375 degrees.
In a medium skillet brown the ground beef and drain well.  Stir in the spaghetti sauce, reduce the heat and simmer, uncovered, for 5 minutes.

In a medium bowl combine the hot pasta, eggs, and half the can of French Fried Onions and the Parmesan cheese. 

Spray a 12-inch pizza pan lightly with nonstick cooking spray and spread the pasta mixture over the pan.  Top with the beef mixture and the desired toppings.

Bake pizza, covered, at 375 degrees for 25 minutes or until heated through.  Top with the shredded Mozzarella cheese and the last half of the onions.  Bake, uncovered, for 3 minutes or until the onions are golden brown.  Cut into wedges to serve.

the file photo

CHICKEN PARMESAN PIZZA

1 (10-oz) pkg frozen garlic bread loaf

1/2 cup canned pizza sauce
6 deli fried chicken strips
1 cup (4-oz) shredded Italian three-cheese blend
2 tbsp chopped fresh basil

Preheat oven to 400.  Arrange garlic bread loaf, buttered, and buttered side up, on a baking sheet.  Bake at 400 degrees for 8 to 10 minutes or until bread is lightly browned.  Spread pizza sauce over the garlic bread. 

Cut the chicken strips into 1/2-inch pieces and arrange over the pizza sauce.  Sprinkle with the cheese and basil.  Bake at 400 degrees for 8 to 10 minutes or until the cheese melts.  Serve immediately.

File Photo of this recipe.

MY MOM'S FRUIT PIZZA

1 roll refrigerated sugar cookie dough
1 pkg (8-oz) cream cheese, softened
1/3 cup sugar
1 tsp vanilla
fresh fruits of your choice

Completely cover a pizza pan with the cookie dough and bake it according to the package directions. Cool completely.

Beat the cream cheese, sugar, and vanilla together until creamy and smooth. Spread mixture over top of the cooled pizza cookie. Arrange the fresh fruit in a pretty fashion over the top of the cream cheese mixture. Chill before serving to allow the cream cheese layer to set.

file photo

SAUSAGE, PEPPER AND ONION PIZZA

1 lb refrigerated pizza dough

1/4 cup extra-virgin olive oil
1 lb hot Italian sausages, casings removed
1 onion, sliced
2 red bell peppers, sliced
salt and pepper
2 tbsp finely chopped fresh rosemary
3/4 cup ricotta cheese
1/4 cup grated parmesan cheese

Position oven rack in lower third of oven and place an inverted baking sheet on top; preheat oven to 500 degrees.

Using oiled hands, stretch the pizza dough to fit a parchment-lined baking sheet.

In a large skillet, heat 1 tablespoon of the oil over medium heat. Add the sausage and cook, breaking it up, until no longer pink, about 5 minutes. Remove meat from pan and pour out any remaining grease. Add 2 tablespoons of the olive oil, the onion and peppers to the skillet; cook until softened, about 5 minutes. Season with salt, pepper, and rosemary.

Scatter the sausage, onion, and peppers over the pizza dough, leaving a 3/4-inch border. Drop dollops of the ricotta over the pizza and sprinkle with the parmesan cheese. Drizzle the remaining olive oil overall.

Set the pizza baking sheet on top of the inverted baking sheet in the oven and bake until the crust is crisp and golden-brown, about 20 minutes.

FILE PHOTO

CANADIAN BACON AND PINEAPPLE PIZZA

1 (10-oz) prebaked Italian bread crust shell (or your favorite pizza crust)

1/2 cup prepared sweet and sour sauce
3/4 cup unsweetened pineapple tidbits, well drained
1 pkg (7-oz) Canadian bacon, diced
4-oz shredded Mexican blend cheese

Preheat oven to 450 degrees.

Place the crust on an ungreased pizza pan or a baking sheet. Spread the sweet and sour sauce evenly over the top of the crust. Evenly distribute the pineapple tidbits over the sauce. Sprinkle the Canandian bacon over the pineapple. Top with the shredded cheese. Bake at 450 degrees for approximately 10 minutes until the cheese is melted.

file photo

AMISH BREAKFAST PIZZA

If you follow my blogs and/or facebook pages, you know I grew up around the Amish and I love their cooking and recipes. This is from a favorite Amish cookbook. I haven't tried it yet, but I will when I have a grandchild or someone over to share it with.

 

 

CHICKEN CHEESY PIZZA

1 tube (10-oz) prepared pizza crust dough

1/2 lb boneless, skinless chicken breast
1/4 tsp fresh ground black pepper
1/4 cup light salad dressing (Miracle Whip type)
1/4 cup low-fat grated Parmesan cheese
1/2 cup low-fat ranch dressing
8-oz pkg shredded mozzarella cheese

Preheat oven to 425 degrees.

Press the dough onto a pizza pan or a cookie sheet with sides that has been sprayed with nonstick cooking spray. Set aside.

Microwave the chicken breast about 2 minutes or until juices run clear. Drain juices from the chicken. Cut chicken into tiny pieces. Sprinkle with the pepper. Set aside.

Mix the salad dressing, ranch dressing, and Parmesan cheese together. Spread the mixture over the pizza crust. Place the chicken over the salad dressing mixture. Top with the mozzarella cheese. Bake at 425 degrees for 12 to 15 minutes or until the crust is golden brown.

file photo

HAM AND CHILE BRUNCH PIZZA

This recipe was a winner in the 2002 Pillsbury Bake-Off Contest.

1 tube Pillsbury refrigerated classic pizza crust

6 eggs

1/4 tsp salt

1/8 tsp pepper

1 tbsp butter or margarine

1 cup julienne-cut strips or chopped cooked ham

1 can (4.5-oz) Old El Paso chopped green chiles

1 1/2 cups shredded Monterey Jack cheese or pepper Jack cheese (6-oz)

2 tbsp chopped fresh cilantro, if desired

Heat oven to 425-degrees.  Grease a 14-inch pizza pan with shortening. Unroll dough, place in pan. Starting at the center, press out dough to edge of pan to form a crust. Bake 6 to 8 minutes or until crust begins to brown.

Meanwhile, in medium bowl, beat eggs, salt and pepper with a wire whisk. In a 10-inch skillet, melt butter over medium heat. Add eggs; cook 1 to 2 minutes, stirring frequently, until firm but still moist.

Spoon and spread eggs over the crust. Top with the ham, chiles and cheese.

Bake another 8 to 12 minutes or until crust is a deep golden brown. Sprinkle with cilantro, if using, before serving.

Yield: 4 servings Per serving: 610 calories, Fat 30 g (14 g saturated), 49 g carbs (8g sugar), 35g protein

Pillsbury photo

HAM AND CHILE BRUNCH PIZZA

1 can (13.8-oz) Pillsbury refrigerated classic pizza crust

6 eggs

1/4 tsp salt

1/8 tsp pepper

1 tbsp butter or margarine

1 cup julienne-cut or chopped cooked ham

1 can (4.5-oz) Old El Paso chopped green chiles

1 1/2 cups shredded Monterey Jack cheese or pepper Jack cheese (6-oz)

2 tbsp chopped fresh cilantro, if desired

Heat oven to 425-degrees. Grease a 16-inch pizza pan with shortening. unroll dough, place in pan. Starting in center, press out dough to edge of pan to form crust. Bake 6 to 8 minutes or until crust begins to brown.

Meanwhile, in medium bowl, beat eggs, salt and pepper with wire whisk. In 10-inch skillet, melt butter over medium heat. Add eggs; cook 1 to 2 minutes, stirring frequently, until firm but still moist. Spoon and spread eggs over crust. Toop with ham, chiles and cheese.

Bake 8 to 12 minutes longer or until crust is deep golden brown. Sprinkle with cilantro before serving, if using.

Yield: 4 servings

Per serving: 610 calories, 30g fat (14g saturated), 1820 mg sodium, 49g carbs (2g fiber, 8g sugar), 35g protein

This was a 2002 Pillsbury Bake-Off Prize-Winning Recipe

Pillsbury Photo

EASY MINIATURE PIZZAS

1 can (10 3/4-oz) tomato soup
1 small garlic clove, minced
2 tsp dried oregano
4 English muffins, split
4 to 8 slices Mozzarella cheese, cut in half*

In a saucepan combine the undiluted soup with the minced garlic and the oregano.  Stir with a wire whisk and heat over low to medium-low heat to blend the flavors.  When mixture comes to a boil, remove from the heat. 

Place the cut sides of the English muffin halves on a broiler tray.  Spoon the soup mixture onto the muffins and spread to cover the tops.  Place the cheese slices over the tops, using 4 to 8 slices depending on the amount of cheese you prefer. 

Broil 5-inches from the heat until the cheese melts.  Watch carefully to prevent burning.

Yield: 8 mini pizzas or 4 adult servings or 8 child servings.

file photo

EASY SEAFOOD PIZZA

1 roll (8-oz) refrigerated crescent rolls
1 pkg (8-oz) cream cheese, softened
1 tsp dried dill weed
1 tsp lemon zest
1/2 cup seafood cocktail sauce
1/2 medium cucumber, seeded and chopped
1/4 cup green bell pepper, seeded, and chopped
4 oz flaked or imitation crab meat, coarsely chopped
1 tbsp fresh parsley, chopped

Preheat the oven to 350 degrees.

Unroll the crescent dough and separate it into triangles. On a 12 or 13-inch pizza pan or baking stone arrange the triangles in a circle with the points in the center. Using a lightly floured pizza roller or rolling pin, roll the dough into an even circle by pressing the seams together to seal into one piece of dough. Bake at 350 degrees for about 15 minutes or until golden brown. Remove the crust from the oven and cool completely. In a small mixing bowl, combine the cream cheese and dill weed. Add the lemon zest to the cream cheese mixture and mix well. Spread the mixture evenly over the cooled crust. Spread the cocktail sauce over the cream cheese mixture. Sprinkle the cucumber, bell pepper, and crab meat over the cocktail sauce. Sprinkle with the parsley. Cut pizza and serve.

 This picture is just used for fun. I do not eat seafood and have never made this recipe.

BREAKFAST PIZZA SCRAMBLE

If you are looking for a quick and easy breakfast idea that is different, you should try this old recipe from Mr. Food. It is made in the microwave and each family member can choose their own 'pizza toppings'.

2 eggs
2 tablespoons chopped pepperoni, vegetables, or your favorite pizza toppings
2 tablespoons milk
1/8 teaspoon salt
1/8 teaspoon black pepper
2 tablespoons shredded mozzarella or Cheddar cheese

Coat a microwave-safe cereal bowl with cooking spray. 

Add eggs, pepperoni, milk, diced veggies, salt, and pepper; beat until blended.

Microwave 45 seconds at high power; stir. Top with cheese and microwave 30 to 45 seconds more, or until eggs are set.

Serve immediately.

Note: Since microwave ovens vary, you may need to adjust the cooking time.