Pizza

Crazy Crust Pizza

Posted on April 8, 2008. Filed under: Lunch, Pizza |

1 1/2 lbs. ground beef
1 onion, chopped
3 cloves garlic, minced
1 1/2 cups flour
1/2 tsp baking powder
1/2 tsp salt
1 tsp dried Italian seasoning
1/2 tsp pepper
2/3 cup milk
2 eggs, beaten
4 oz can sliced mushrooms, drained
1 cup mozzarella cheese,shredded
1 cup Colby cheese,shredded
1/4 cup Parmesan cheese,grated (not the dried kind; use fresh)
2 cups pizza sauce

Preheat oven to 425 degrees. Cook ground beef and onion in a heavy saucepan till beef is browned and onion is tender. Stir to break up meat. Drain well and set aside. Lightly grease 14″ round pizza pan and dust with flour and set aside.In a medium bowl combine flour, baking powder, salt, seasoning blend and pepper and mix well. Add milk and eggs and stir just till smooth. Pour batter into prepared pan tilting pan as necessary so batter covers bottom of pan. Sprinkle cooked ground beef, onions, and drained mushrooms over batter. Bake at 425 degrees for 20 to 25 minutes until pizza is golden brown. Remove pizza from oven and drizzle with pizza sauce and sprinkle with shredded cheeses. Return to oven for 12 to 18 minutes till crust is deep golden brown and cheese is melted.

Source:  cat lover at MomsMenu

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White Pizza

Posted on April 1, 2008. Filed under: Pizza |

1 Boboli crust
Olive Oil
Mozzarella
Sharp Provolone
garlic, bazil, oregeno
Parmesan
Optional: Onions, broccoli, tomato slices

Brush crust with olive oil, sprinkle with garlic and bazil, place optional ingredients here and put the cheese on liberally. Sprinkle top with parmesan cheese and oregeno. Bake according to the boboli pizza crust directions.

Source:  Family Corner

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Homemade Boboli

Posted on February 26, 2008. Filed under: Bread, Pizza, Reviewed |

Boboli Type Pizza Crust

1 cup water
3 cups all purpose flour
1 tsp. salt
2 Tbs. olive oil
1 Tbs. sugar
2 tsp. active dry yeast
1 tsp. minced garlic
2 tsp. Parmesan cheese
1/2 tsp.
Italian seasoning
Parmesan cheese to sprinkle

Add all ingredients (except) second parmesan cheese to breadmaker in order listed by your manufacturer. It is a good idea to put the garlic down inside the flour so it does not slow the yeast. Set breadmaker on dough setting.

When complete, form two crusts on pizza pans, sprinkle with parmesan cheese, cover and let rise again.

Preheat oven to 450°F and bake 5 to 10 minutes until light brown. Cool.

Wrap tightly in foil and freeze until you get the pizza urge. Great to have around for easy last minute dinners.

SOURCE: Family Corner (ajrsmom)

REVIEW: This has become a staple in our house. These pizza crusts are great! You can use them right away or freeze for another day.

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Pizza Dough

Posted on January 14, 2008. Filed under: Pizza |

Pizza Crust

1 cup oatmeat,old fashioned
2 – 3 cups flour
1 pkg or 1 T yeast
1 tea salt
2 T oil
1 cup warm water
garlic powder
onion powder

Place the oats in your food processer. Grind into powder. Add the rest of the dry ingredients. Pluse to mix. Add water and oil, pluse until you have a nice dough. You may need to use more water. Pat in pan, bake at 400 for ten minutes. Add sauce and toppings bake another 10 minutes until cheese melts.

For a very flavorful dough, add extra seasoning on top of the dough before adding the sauce.

Source:  Bluebird at Family Corner

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Pizza Scrolls

Posted on June 25, 2007. Filed under: Bread, Lunch, Pizza |

Pizza Scrolls
Makes 12

 

Ingredients

 

2 rashers bacon, trimmed, finely chopped
1 1/2 cups self-raising flour
30g butter, chopped
1/2 cup milk
2 tablespoons pizza sauce
1 cup grated cheese

 

Method

 

Preheat oven to 200°C.

 

Line a baking tray with baking paper.

 

Heat a frying pan over medium heat.

 

Add bacon. Cook for 3 minutes, or until golden. Set aside on paper towels.

 

Sift flour into a bowl. Add butter. Rub butter into flour until mixture resembles breadcrumbs. Make a well in the centre. Add milk. Mix with a flat-bladed knife until mixture forms a soft dough. Turn onto a lightly floured surface. Knead until smooth.
Roll out to a 30cm x 23cm rectangle.

 

Spread pizza sauce over dough, leaving a 1cm strip along 1 long side.

 

Sprinkle bacon and cheese over sauce. Roll up like a Swiss roll. Cut into 12 rounds, taking care not to squash roll.

 

Lay scrolls flat onto prepared baking tray, about 3cm apart. Bake for 15 minutes, or until golden brown. Cool completely on a wire rack.

Scrolls can be frozen for up to 3 months.

 

Take one out the night before and pack into the lunch box.

Source:  Bilby from Family Corner 


 

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Chicago-Style Pan Pizza

Posted on June 25, 2007. Filed under: Pizza |

Chicago -Style Pan Pizza

1 loaf (1 pound) frozen bread dough, thawed
1 pound bulk Italian sausage
2 cups shredded mozzarello cheese
1/2 pound sliced fresh mushrooms
1 small onion, chopped
2 tsps olive oil
1 can (28 oz) diced tomatoes, drained
3/4 tsp dried oregano
1/2 tsp salt
1/2 tsp fennel seed, crushed
1/4 tsp garlic powder
1/2 cup grated parmesan cheese

Press dough onto the bottom and up the sides of a greased 13x9x2″ baking dish. In a large skillet, cook sausage over medium heat until no longer pink; drain. Sprinkle over dough. Top with mozzarella cheese.
In a skillet, saute mushrooms and onion in oil until onion is tender. Stir in the tomatoes, oregano, salt, fennel seed and garlic powder. Spoon over mozzarella cheese. Sprinkle with Parmesan cheese. Bake at 350 for 25-35 minutes or until crust is golden brown. Yield: 6 slices.

Source: Quick Cooking May/June 2004

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