Sunny Side Up Pizza Recipe

Sunny Side Up Pizza

INGRIDIENT :

6 Slices Bacon, cooked
Pizza Dough for 12" Pizza (try Thin Crust recipe)
2 plum tomatoes, sliced 1/4" thick
1 1/2 cups grated Cheddar cheese
1/2 teas. ground black pepper
2 eggs

PERPARATION:

Preheat oven to 500F.
Prepare dough according to recipe found in this book. Divide in two and roll out into two circles about 6 inches in diameter. Place on lightly greased baking sheet. Arrange tomato slices on dough. Sprinkle cheese on tomatoes leaving a 2-3 inch well in the center (to hold the egg). Place bacon on top of cheese around the outside.
Bake the pizzas for 3 minutes. Remove from oven and crack an egg into the center of each. Sprinkle with pepper and return to oven.

Bake until the egg is set and the crust is browned, about 10 minutes more

Roasted Garlic and Peppers Pizza Recipe

Roasted Garlic and Peppers Pizza

INGRIDIENTS:

1 large head garlic, unpeeled
2 tablespoons olive oil
1 large red onion, cut into 1/2-inch-thick rings
1/3 cup oil-packed sun-dried tomatoes, drained, oil reserved
1 -12 inch pizza dough shell
2 cups grated mozzarella cheese
1/2 cup roasted red bell peppers from jar, cut into 1/2 inch strips
2/3 cup (about 2 1/2 ounces) crumbled feta cheese
4 tablespoons chopped fresh basil or 1 tablespoon dried
2 tablespoons chopped fresh parsley

PREPARATION:

Preheat oven to 375 deg. F. Slice top off garlic head; place in small baking dish. Drizzle with 1 tablespoon olive oil. Brush baking sheet with 1/2 tablespoon olive oil. Place onion slices on sheet and brush onion with 1/2 tablespoon olive oil. Bake garlic and onion until garlic cloves are light brown and soft and onion is tender, about 45 minutes.

Remove from oven; let cool. Using fingers, squeeze out roasted garlic cloves into food processor; add sun-dried tomatoes. Using on/off turns, process until almost smooth, adding enough reserved oil form sun-dried tomatoes to form paste. (Onions and garlic mixture can be prepared 1 day ahead. Cover separately and refrigerate.)

Prepare pizza dough of choice and have it ready to be topped.Spread garlic paste evenly over crust. Top with mozzarella cheese,onion, pepper strips and feta cheese. Sprinkle with 2 tablespoons basil and 1 tablespoon parsley.

Bake pizza until crust is golden brown and cheese bubbles. Transfer to cutting board. Cool 5 minutes. Sprinkle with remaining 2 tablespoons basil and 1 tablespoon parsley. Cut into wedges and serve.

Mini Pizza Recipe

Make Mini Pizza Using great Recipe

INGRIDIENTS:

1 Eggplant, 3" diameter, peeled and cut into 4 slices 1/2" thick
4 tsp Olive oil
1/2 tsp Salt
1/8 tsp Black pepper
1 Lg ripe tomato, cut into 4 slices
1/2 tsp Dried oregano
1/4 tsp Dried basil
1/2 tsp Garlic powder
1/2 cup Shredded mozzarella

PREPARATION:

preheat the oven or toaster to 400

Brush both sides of the eggplant with the pol and season with the salt and pepper. Arrange on a baking sheet, and bake until browned and almost tender, 6-8 minutes, turning once

Place a tomato slice on each eggplant slice, and season with the oregano, basil, and garlic powder. top with cheese and bake until the cheese melts, 3-5 minutes.

Pear Crostini

Serve this in the winter when the best pears are available. Allow time for ripening (you will want to buy them ahead), but remember that slightly under ripe pears are the best for cooking and baking.

For the topping

1 large pear (at room temperature) , cored and halved lengthwise, each half cut
crosswise into twelve ¼-inch-thick slices (see Tip)
1 tablespoon pure maple syrup
¼ cup garlic and herb-flavored chevre cheese
3 tablespoons freshly grated Parmesan cheese

Begin by preparing the Crostini.

Toss the pear slices and maple syrup in a small bowl. Allow to stand at room temperature for about 10 minutes to allow the flavors to blend.

Adjust the oven broiler rack to 4 to 5 inches from the heating element; preheat the broiler. Arrange the crostini in a single layer on a baking sheet. Spread each crostini with cheese. Use a slotted spoon to strain the pear slices; arrange a row of 3 overlapping slices on each crostini. Sprinkle with Parmesan cheese. Broil the crostini for about 1 ½ to 2 minutes, or until the pear slices are tender and the cheese is melted and lightly browned.

Serve immediately while warm or allow to come to room temperature.
Makes 8 crostini - 4 servings

Focaccia

INGRIDIENTS:

2 packages fast-rising dry yeast
2 cups tepid water
2 tablespoons sugar
4 tablespoons olive oil
1/2 cup salad oil
1 teaspoon table salt
5 1/2 cups unbleached white bread flour
3 cloves garlic, crushed
1/4 cup olive oil for topping
1 tablespoon rosemary
1 tablespoon kosher salt

PREPARATION:

Dissolve the yeast in tepid water. Add the sugar, olive oil,salad oil, and table salt. Mix in 3 cups of flour and whip until the dough begins to leave the sides of the mixing bowl, about 10 minutes.Mix in the remianing flour by hand or with a dough hook and knead the dough until it is smooth. Allow the dough to rise twice in the bowl,
and punch down after each rising.

Oil two baking sheet, each 11 x 17 inches, and divide the dough between the two pans. Using your fingers, press the dough out to the edges of each pan. Cover and allow to rise for about thirty minutes, and brush with a mixture of the crushed garlic and oil reserved for topping.Sprinkle with rosemary and kosher salt.Bake at 375 for 30 minutes.

Italian Pizza recipe with stuffed

The "toppings" for this pizza are stuffed inside two layers of delicious homemade crust.

INGRIDIENTS:

• 3 1/3 cups Original Bisquick mix
• 1/2 pound bulk Italian sausage
• 1/2 pound lean ground beef
• 3/4 cup cold water
• 1 jar (14 to 15 ounces) pizza sauce
• 3 cups shredded mozzarella cheese
  
• 1/4 cup chopped green bell pepper
• 1 cup sliced fresh mushrooms

PREPARATION:

Heat oven to 400ºF. Grease rectangular baking dish, 16 inches. Cook sausage and ground beef in 10-inch skillet over medium heat, stirring occasionally, until brown. Drain; set aside.

Stir Bisquick and water in large bowl until dough forms. Divide dough into 2 parts, 1 part slightly larger. Roll larger part dough into rectangle, 16 inches, on surface dusted with Bisquick. Fold crosswise into thirds. Place in center of baking dish; unfold. Press on bottom and up sides of dish. Sprinkle with 1 cup of the cheese; top with 3/4 cup of the pizza sauce, the meat mixture, mushrooms and bell pepper, pizza toppings and 1 1/2 cups of the cheese.

Roll remaining part dough into rectangle, 13x9 inches. Fold crosswise into thirds. Place on cheese in center of baking dish;unfold. Press bottom and top crust edges together to seal. Make small slits in top crust. Spread remaining pizza sauce over crust; sprinkle with remaining cheese. Bake uncovered 22 to 25 minutes or until edges of crust are golden brown.

Basic Pizza Dough Recipe

Make this Pizza Dough with Simple And easy method

2 packages dry yeast
1 tablespoon olive oil irections
issolve yeast in water
set aside for 5 minutes,stirring occasionally.

Combine flour, salt, sugar nd oil in bowl; make a well in the center.

When water/yeast mixture is bubbly, pour into center f well. Start kneading dough, bringing flour toward center of bowl; gradually increase kneading otion. f dough feels dry, add a little more water; if it feels sticky, add more flour. Knead vigorously until ough is smooth and elastic. Roll into ball; cover with a damp cloth.

Let rest for about 20 minutes warm place.

Beat dough with your palm to expel gas formed while fermenting. Roll dough gain into ball; place in greased bowl. Baste with oil. Cover with plastic wrap; store in refrigerator. hen ready to use, place dough on floured counter top or table. Flatten with your hands, working om center out (a rolling pin may do also). Push dough evenly onto greased cookie sheet or pizza an, forming a 12-inch circle with edges thicker than middle. Apply favorite topping in desired mounts.

Bake in hot oven (475 to 500 degrees) until golden brown.

Philly Cheesesteak Pizza Recipe

Philly Cheesesteak Pizza

INGRIDIENTS:

• 1 Medium Onion, sliced
• 1 Medium Green pepper, sliced
• 6 oz. Roast beef, shaved
• 8 oz. Mushrooms, sliced
• 3 tbls. Worchestershire sauce
• 1/4 teas. Black pepper
• 1 Batch Sicilian Thick Crust Dough
• 3 tbls. Olive oil
• 1 teas. Crushed garlic
• 4 cups provolone cheese
• 1/4 cups Parmesan cheese, grated

PRAPARATION:

Saute vegetables in 1 tb. olive oil until limp; add roast beef.Cook for three more minutes. Add Worchestershire sauce and pepper;stir and remove from heat. Set aside. Brush prepared dough with 3 tb. olive oil and spread crushed garlic over entire surface of dough.Top with a light layer of shredded cheese, then meat/vegetable mixture,distributing evenly. Top with remaining shredded cheese, then Parmesan.Bake in prehated 500F oven until cheese is melted and bubbly.Let sit 5 minutes before cutting and serving.

ITALIAN PIZZA RECIPE

Vodka Pasta Sauce Recipe

INGREDIENTS:

1 chopped onion
3 Tablespoons minced garlic
2 chopped celery stalks
1/4 cup olive oil
1/4 teaspoon oregano
3/4 cup Vodka
1 can(28 ounce) crushed tomatoes
2 Tablespoons chopped parsley
1/4 teaspoon crushed rosemary
1 Tablespoon basil
1/4 teaspoon cayenne pepper
1 cup half-and-half cream

PREPARATION:

In a large skillet, heat oil over medium heat. Cook onion, celery, and garlic in oil; stir until soft. Add vodka. Simmer until almost all liquid is gone. Add tomatoes, cayenne, and herbs. Simmer for 10 minutes.Stir in half and half, and heat for 3 minutes. Serve sauce over your favorite pasta.

Tuscan Bean Spread Recipe

Tuscan Bean Spread

INGREDIENTS:

1 tablespoon corn oil
2 garlic cloves, minced
3/4 teaspoon ground cumin
16 ounces cannellini beans, rinsed and drained
1/4 teaspoon salt
1/4 cup mayonnaise
1 tablespoon cider vinegar
36 melba rounds or toasts

PREPARATION:

In large skillet, heat corn oil over medium-high heat.Add garlic; stirring frequently; cook 1 minute. Add beans, 1 tablespoon water, cumin and salt; cook 3 minutes, stirring constantly and mashing beans with back of spoon.In small bowl, combine mashed bean mixture, mayonnaise and vinegar. Cover; cool to room temperature. Spread on melba rounds.

Makes 36 servings.
Preparation time: About 10 to 12 minutes.
Cooking time: About 5 minutes.

Zucchini Pizza Dough Recipe

Make Zucchini dough at home with simple Recipe

INGREDIENTS:

3 1/2 cups Zucchini; coarsely grated Salt
1/3 cup Flour
3 Eggs; lightly beaten
2/3 cup Parmesan cheese; grated
2 tbls. Fresh basil; (2 to 3 leaves) or 1 tsp. dried basil
Salt and pepper to taste

PREPARATION:

Place zucchini in bowl and lightly salt. Let sit for 15 minutes and squeeze out all the water that is rendered. Roll in a towel and twist again. This is to remove all possible water. Mix with rest of ingredients in a bowl. Spread on a well-oiled baking pan and bake in a 350F oven until top is dry and lightly browned (20 minutes).

Remove from oven, add desired sauce, cheese, and toppings.Return to oven and bake at 350F until done, about another 20 minutes.

Cheese Calzone

Hey i am back with delicious and crispy recipe i hope You can enjoy with it

INGREDIENTS:

1 lb. ricotta cheese
1 cup shredded mozzarella
pinch of black pepper
NY Style Pizza Dough
Preheat oven to 500F.

PREPARATION:

Take a 6 oz. dough ball and place on floured surface. Spread,with finger tips, to a 6 inch circle. Place 2/3 cup cheese mix on one side and fold over other side. Seal with finger tips making sure no cheese mixture is in the seal. Pinch the edge to assure a tight seal. Pat calzone to even filling inside. Check seal again for leaks. Repeat with the others.Place calzones on a lightly greased baking sheet. Cut a 1 inch slit in the top of each for venting while baking.Place in center of oven and bake for 10-12 minutes or until golden brown. Serve with your favorite tomato sauce, warmed,either on top or on the side for dipping.