Pizza Cupcakes

Here’s a fun way to have pizza in a cupcake!

Ingredients:

1

can (8 oz) Pillsbury™ refrigerated crescent dinner rolls 

1/2

cup pizza sauce

1/4

cup mini pepperoni slices

1/4

lb mild Italian sausage, cooked and drained

1/2

cup shredded mozzarella cheese (2 oz)

Directions:

Heat oven to 375°F. Spray 8 regular-size muffin cups with cooking spray. Unroll dough; separate into 8 triangles. Press into muffin cups.

In small bowl, mix sauce, pepperoni, sausage and 1/4 cup of the cheese. Spoon about 2 tablespoons mixture into each dough-lined cup; sprinkle each with about 1 teaspoon additional cheese.

Bake 16 to 18 minutes or until lightly browned. Immediately remove from cups and serve. 

Source: pillsbury.com

Seafood Pizza

Ingredients:

1 12 inch Pizza Dough shell (uncooked)
3/4 cup Crab meat
3/4 cup Tiny shrimp
1/2 cup Crushed pineapple
5 Mushrooms, sliced
4 1/4 oz. Canned sliced black olives
1/4 cup diced green pepper
1 cup Mozzarella cheese, grated
1 cup White cheddar cheese grated

Directions: 

Spread pizza dough on to a pizza pan. Top with crab,
shrimp, pineapple, mushrooms, olives, green pepper,
mozzarella and cheddar cheese. Bake at 450 degrees

Source: Hillbilly CAST IRON Cooking

Cauliflower Crust Grilled Chicken And 3 Cheese Pizza

Ingredients:

For the crust:

1 cauliflower pizza crust (see recipe below)

For the sun-dried tomato pesto
1/3 cup sun-dried tomatoes
1 large garlic clove
2 tbsp avocado oil
Generous pinch salt and pepper
8-10 walnut halves
16-20 large fresh basil leaves
3-5 tbsp water

For the pizza toppings:

1 cup leftover grilled chicken, cut into bite size chunks
1 cup mozzarella cheese, grated
1/2 cup blue cheese, crumbled
1/4 cup soft goat cheese, crumbled (I use feta cheese)
5-6 walnut halves, chopped
A handful of fresh arugula leaves (optional)

To make the sun-dried tomato pesto:

Add the sun-dried tomatoes, garlic, avocado oil, salt, pepper and walnuts to the bowl of a small food processor and process until reduced to a crumbly puree. Add fresh basil leaves and pulse a few times until fully incorporated. Add the water, one tablespoon at a time and process until fully incorporated. Add as much water as necessary to reach the desired, “spreadable” consistency, which should be 3 to 5 tablespoons (depending on how moist your sundried tomatoes were to begin with)

To assemble:

After the crust comes out of the oven, spread as much or as little sun-dried tomato pesto as you like over the entire surface of the crust (I used about half the recipe). Top with grated mozzarella cheese, followed by the grilled chicken, walnuts, half the goat and half the blue cheese.

Place in the oven and bake for 8-10 minutes, until the cheeses are melted and start to get bubbly and golden around the edge. Take pizza out of the oven and sprinkle with the remaining goat and blue cheeses. Top with a handful of arugula leaves, cut into 4 to 6 slices and serve.

Cauliflower Pizza Crust

Ingredients:

2 cups cauliflower, grated
1/4 cup coconut flour
2 tbsp almond flour
1/4 teaspoon salt
1/2 tsp Italian seasoning
1/2 tsp garlic powder
2 tbsp nutritional yeast
2 large eggs

Directions:

Place a pizza stone or baking sheet in the oven and preheat oven to 475 degrees.

Use a box grater or the grater disc of your food processor to grate the cauliflower.

Place the grated cauliflower in a microwave safe bowl and cover loosely; microwave for about 4 minutes on high. Place the cooked cauliflower in a fine mesh sieve and press it down real hard with a ladle or an unbreakable bowl or plate that fits snugly into the sieve; You need to remove as much water as you possibly can, so don't be afraid to squeeze. If you don't have a fine mesh sieve, you could also dump the cauliflower onto a clean tea towel, let it cool for a few minutes then wrap it like you would a candy and squeeze the heck out of it by wringing the towel.

Add the cauliflower into a bowl, along with the rest of the ingredients. Mix well by hand until all the ingredients are well incorporated and resemble dough.

Place a piece of parchment paper onto a cutting board and dump your dough smack in the center. Form it first into a ball, then flatten it down gently with your fingers and form it into a nice, flat disc or approximately 8 to 10 inches in diameter. If you want a ticker border, you will have to also form that with your fingers, as the dough won't rise.

Use the cutting board to slide your crust onto the hot pizza stone or baking sheet that's been sitting in the oven. Bake for 8 - 11 minutes, until it starts to turn golden brown; remove from oven by sliding it back onto your cutting board. 

Source: The Healthy Foodie

Tomato Tart

Make this fresh tomato and cheese recipe as an appetizer or side dish to serve at summer cookouts. 

Ingredients:

• 1  17.3 ounce package puff pastry
• 1   egg
• 4   ounces Fontina cheese, grated (1 cup)
• 1 1/2  pounds tomatoes, cored and thinly sliced
•  Salt and pepper
•  Thyme sprigs

Directions:

 

1. Heat oven to 400 degrees F. On a lightly floured surface, roll each sheet of pastry to 11 by 11 inches. Transfer each to a parchment-lined baking sheet. Cut a -inch-wide strip from each side. Whisk egg with a tbsp of water and brush on edges of pastry sheets. Line edges with strips forming a border, trimming any overlapping pieces on the corners. Place baking sheets in fridge or freezer, about 15 min.

2. Brush border with egg mixture. Use a fork to prick pastry within the border, about every 1/2 inch. Bake until just golden, 12 to 15 min.

3. Sprinkle center of each tart with half the cheese and arrange half the tomatoes on top. Season with salt and pepper and sprinkle with thyme leaves. Garnish with a few thyme sprigs and return to the oven until the cheese is melted and the pastry is cooked through, about 8 min. Serve warm or at room temperature. 2 tarts, 12 servings

Source: bhg

Cheesy Pepperoni Twist Rolls

I love bread and I love cheesy pepperoni pizza too, so thanks to Pinterest, this was an amazing combination!

Now this one can be with as much or as little cheese and pepperoni as you want , its up to you, as long as the dough is covered its fine.

Ingredients:


Frozen bread dough *homemade is fine as well*
Pepperoni
Mozzarella cheese
Parmesan cheese
Olive oil
Italian seasoning
1/4 cup tomato sauce (Optional)

Directions: 

Loosely cover the frozen bread dough with plastic wrap. Allow the dough to thaw for a few hours at room temperature. When the dough is completely thawed it will be slightly puffed up.

Here's a tip: Spray the plastic wrap with cooking oil, or brush it with cooking oil and lay it, oiled side down on the bread dough. This allows the bread dough to rise and move easily under the plastic wrap without it sticking or holding back the dough.

Roll dough out to an approximately 11 x 11 inch square. One frozen dough log makes one pepperoni roll.

Brush dough with olive oil or whatever cooking oil you prefer. Lay pepperoni on the dough covering entire surface. Sprinkle with shredded mozzarella cheese.

Next, sprinkle it with shredded Parmesan cheese and lightly sprinkle it with Italian seasoning. Add a sprinkling of garlic salt (optional).

Roll up the dough starting at one edge of the square.
Place rolls on baking sheet, leaving space between them if you are making more than one roll. Brush some melted butter on top of the uncooked pepperoni roll(s).

Bake at 375 degrees F for approximately 15 to 25 minutes. Oven temperatures and times may vary. When done, the top of the rolls should be golden brown and you should be able to make a tapping sound on the crust with your fingernail (the same as when baking bread).

Make sure you allow your pepperoni roll to cool completely before slicing and serving it.

Source: Pinterest

Meatball Pizzas

Have a ball with this pizza dinner. It's topped with meatballs, cherry tomatoes, and mozzarella cheese balls.

 

Ingredients:

 

Sauce:

•  Store-bought or homemade marinara or pizza sauce

Toppings:

•  Cooked frozen meatballs
•  Halved cherry tomatoes
•  Halved mozzarella balls (see Note)

   

  Directions:

   

  1.Spread the sauce and toppings on 4 mini pizza crusts (see Basic Pizza Dough recipe on www.parents.com); bake for 8 minutes at 425 degrees F.

   

  NoteNote:  

   

  If you want the cheese to keep its shape, don't add it until about 30 seconds before the pizza is done.

  
  

  Source: Recipes.com

Cauliflower Pizza Crust

Ingredients:

Non-stick spray
2 ½ cups grated cauliflower (about ½ a large head)
1 large egg, lightly beaten
1 cup shredded part skim mozzarella
2 tablespoons grated Parmesan cheese
Kosher salt and freshly ground black pepper
1/4 cup homemade or store bought tomato sauce
1/2 cup shredded part skim mozzarella cheese
1 cup grape tomatoes, sliced in half
2 cloves garlic, sliced
¼ teaspoon crushed red pepper flakes
¼ cup basil leaves, for garnish

Directions:

Heat oven to 425 degrees. Line a rimmed baking sheet with parchment paper.

Grate the cauliflower using a box grater until you have 2 cups of cauliflower crumbles. Place in a large bowl and microwave for 7-8 minutes, or until soften. Remove and let cool. Mix in the egg, mozzarella, Parmesan cheese, and salt and pepper. Once combined, pat into a 10-inch round on the prepared pizza pan. Spray lightly with non-stick spray and bake for 10-15 minutes, or until golden.

Top the pizza with the sauce, mozzarella, cherry tomatoes, garlic, and red pepper flakes. Bake in the oven until melted and bubbly, another 10 minutes. Top with basil before serving.

Zucchini Pizza

Ingredients:

4 Fresh Zucchini
Olive Oil
Fresh Garlic or Garlic Powder
Fresh Tomatoes
Salt and Pepper to taste
Mozzarella Cheese
Parmesan Cheese (shacker)

Directions:

Slice the zucchini in half. Slice off the bottom to keep in stable. Brush with olive oil and top with garlic or garlic powder. 

Top with sliced tomatoes, salt and pepper to taste. 

Use mozzarella cheese, Parmesan cheese or mixed blend.. Bake 375 for 20 to 30 minutes until soft.

No Dough Pizza

Ingredients:

Crust:

1 (8 oz) package of full fat cream cheese, room temperature
2 eggs
1/4 tsp ground black pepper
1 tsp garlic powder
1/4 cup grated parmesan cheese

Topping:

1/2 cup pizza sauce
1 1/2 cups shredded mozzarella cheese
toppings - pepperoni, ham, sausage, mushrooms, peppers
Garlic powder

Directions:

Preheat oven to 350.

Lightly spay a 9×13 baking dish with cooking spray. With a handheld mixer, mix cream cheese, eggs, pepper, garlic powder and parmesan cheese until combined. Spread into baking dish. Bake for 12-15 minutes, our until golden brown. Allow crust to cool for 10 minutes.

Spread pizza sauce on crust. Top with cheese and toppings. Sprinkle pizza with garlic powder. Bake 8-10 minutes, until cheese is melted.

Pesto-Stuffed Portobello Pizza

Ingredients:

4 portobello mushroom caps
1/2 cup basil lemon pesto (recipe below)
4 ounces fresh mozzarella, sliced 1/4-inch thick
4 campari tomatoes or other vine-ripened tomatoes

Directions:

Preheat oven to 425 degrees F.

Using a soup spoon, scrape out gills from the underside of portobello caps and discard. Spread 2 tablespoons of pesto in each mushroom cap. Top with mozzarella and tomato slices, enough to cover the top of each mushroom.

Place pizzas on a baking sheet and bake in the oven until the mozzarella is melted and mushrooms are cooking but still hold their shape (about 10 minutes).

Basil Lemon Pesto

Ingredients:

3 large cloves of garlic
1/4 cup pine nuts
3 cups fresh basil leaves
Juice and zest of 1/2 lemon
3/4 teaspoon sea salt
1/8 teaspoon fresh black pepper
2 tablespoons extra-virgin olive oil
1/4 cup freshly grated Parmigiano Reggiano

Directions:

In a food processor, pulse garlic and pine nuts until chopped. Add the basil, lemon juice, lemon zest, salt and pepper. Pulse until chopped.

While the processor is running, stream in olive oil until the pesto is blended and fairly smooth. Add Parmigiano Reggiano and pulse until combined. Pesto can be refrigerated covered for up to a week..

Mini Deep-Dish Pizza

That muffin pan is not just for cupcakes. Make these mini deep-dish pizzas using homemade or store-bought dough and your favorite toppings.

Ingredients:

• Olive oil, for muffin pan
• All-purpose flour, for rolling
• 1/2 pound homemade or store-bought pizza dough, in 6 pieces
• Coarse salt and ground pepper
• 1/2 cup shredded mozzarella (4 ounces)
• 1 large tomato, coarsely chopped
• Desired toppings, such as cooked vegetables, pineapple and ham, or pepperoni

Directions:

1. Preheat oven to 450 degrees. Lightly brush 6 standard muffin cups with oil. On a lightly floured work surface, roll out each dough piece to a 6-inch round. Fill each cup with 1 round, gently pressing dough into bottom and sides of cup. Season with salt and pepper.
   
2. Sprinkle each dough cup with 1 tablespoon each cheese and tomato. Add desired toppings and another tablespoon each cheese and tomato. Bake until dough is golden brown and crisp, 12 minutes. Let cool 2 minutes before removing from cups.

Cook's Note

Standard muffin pans come in 6- or 12-cup size; if baking 6 items in a 12-cup pan, leave empty space in between. Nonstick pans are nice but not essential. Beware of very thin pans, which often lead to burning. Place pans on a baking sheet to make them easier to get in and out of the oven.

Pizza Rolls

Ingredients:

1. Egg roll
1. Strong cheese
2. Pieces of pepperoni 

Directions:

Lay egg out..lay 2 pieces of pepperoni on top..then string cheese ...roll up...put some oil in a pan bring to temp..lay seam side down...roll about ever minute till golden brown ...I serve with pizza sauce for dipping...kids love them!

Pizza Burgers

Ingredients:

• 1    egg, lightly beaten
• 1/3 cup canned mushroom stems and pieces, drained and chopped
• 1/4 cup seasoned fine dry bread crumbs
• 2    tablespoons milk

  1    teaspoon dried Italian seasoning, crushed

  1/4 teaspoon salt
• 1    pound lean ground pork
• 8    1/2-inch-thick slices French bread

  1    8 ounce can pizza sauce
• 1/4 cup sliced pitted ripe olives
• 1/4 cup shredded mozzarella cheese (1 ounce)

  Directions:

  1. In a medium bowl, combine egg, mushrooms, bread crumbs, milk, Italian seasoning, and salt. Add ground pork; mix well. Shape mixture into four 3/4-inch-thick patties.

  2. For a charcoal grill, place patties on the rack of an uncovered grill directly over medium coals. Grill for 14 to 18 minutes or until done (160 degrees F), turning once halfway through grilling. Toast bread slices on the grill. (For a gas grill, preheat grill. Reduce heat to medium. Place patties, then bread slices on grill rack over heat. Cover and grill as above.)

  3. For sauce: In a small saucepan, combine pizza sauce and olives; heat through.

  4. Serve burgers between bread slices with sauce and cheese. Makes 4 servings.

Deep Dish Low-Carb Pizza

Ingredients:

6 eggs
6 oz cream cheese (3/4 package) at room temperature
1 teaspoon garlic powder
1½ teaspoon oregano or other Italian seasoning
½ teaspoon salt
pinches of black and/or cayenne pepper
1 cup (or a little more) shredded Italian cheeses, at least half of which is a hard cheese (Parmesan, Assiagio)

Preparation:

Heat the oven to 350° F.

1) Be sure the cream cheese is at about room temperature. Using a regular blender, food processor, or (my preferred) stick blender, mix the egg and cream cheese until well blended. Add the salt and spices and blend again.

2) Spread cheese in bottom of well-buttered 9X13 pan. Pour egg mixture over the cheese, and bake for 22-25 minutes, or until the top is browning.

3) Remove from oven, add pizza toppings, and bake until done - about another 10-15 minutes.

Makes 8 servings.

Nutritional Information: Each serving has 1.5 grams effective carbohydrate plus 11 grams protein, and 179 calories.