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TALK TKL 8/8 Pizza Party (36 Recipes)

Betsy, NY (9:15:37 pm) :
Date: Wed, 20 Jul 1994 06:48:20 PDT
From: Sharon Barbour
Subject: RECIPE: Pizza!

Chinese Chicken Pizza

Recipe By : Sharon Barbour
Serving Size : 4 Preparation Time :0:00
Categories : Chicken Chinese

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 chicken breast halves without skin -- diced
1/2 cup green onion -- diced
2 garlic cloves -- minced
2 tablespoons rice vinegar
2 tablespoons soy sauce
1/4 teaspoon crushed red pepper
1/4 teaspoon white pepper
1 tablespoon cornstarch
1 pizza crust
1/2 cup Monterey jack cheese, lowfat -- shredded
1/2 cup nonfat mozzarella cheese -- shredded

In a large bowl, combine half of the green onion, the minced garlic,
vinegar, soy sauce, crushed red pepper and white pepper. Add the chicken
pieces; stir to coat. Let stand at room temperature for 30 minutes.
Drain, reserving marinade.

In a skillet, cook and stir chicken pieces about 3 minutes or until no
longer pink. Pour off juices from chicken into reserved marinade. Stir
cornstarch into reserved marinade. Add to skillet. Cook and stir until
thickened and bubbly. Spoon atop pizza crust. Sprinkle with cheeses.

Bake on a pizza stone for 12 minutes in a 400 degree oven. Top with
remaining green onion and return to oven for another 2 minutes.

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SueA, CA (9:17:09 pm) : Long recipe--pretty easy to put together

{ Exported from MasterCook Mac }

Calzone-Sunset Magazine

Recipe By:
Serving Size: 4
Preparation Time: 0:00
Categories: Italian Main Dishes

Amount Measure Ingredient Preparation Method
For Crust
1 package active dry yeast
1 cup warm water about 110 degrees
1/2 teaspoon salt
2 teaspoons olive oil
all-purpose flour 2-3 cups
For Sausage Filling
3 links Italian mild sausage about 10 ounces
1 small onion sliced
1 small green bell pepper sliced
1 clove garlic minced
1/4 pound mushrooms sliced
1 small carrot sliced
1 can tomato sauce 8-ounce
1 can sliced olives (2 1/4 ounces) drained
1 teaspoon dry basil
1/2 teaspoon oregano leaves
1/2 teaspoon sugar
1/4 teaspoon crushed red pepper
2 cups mozzarella cheese shredded
1/2 cup Parmesan cheese grated
salt and pepper to taste

To assemble:
1. Make dough. While dough rises; 2. Prepare the filling. 3. After dough has
risen, punch it down and divide in half for 2 large calzones or in quarters
for individual-sized calzone. On a lightly floured board, shape each portion
in a round ball; roll large balls into 11-inch circles, small one into 8
1/2-inch circles. Brush each circle lightly with olive oil.
Spread half (for large calzone) or quarter (for small calzone) of the
filling over half of each dough circle. Fold plain half over filling, then
press edges together, roll 1/2-inch edge up and over, seal and crimp. With a
wide spatual transfer turnovers to greased cookie sheets which has been
dusted with cornmeal. Prick tops with a fork and brush lightly with olive
oil. Bake at 475 degrees 15 to 20 minutes till brown.
Crusty dough:
Dissolve yeast in warm water. Stir in salt and 2 teaspoons olive oil.
Gradually mix enough flour to make a soft dough. Turn dough onto a
well-floured board and knead until smooth and non-sticky, adding more
flour,if necessary (1/4 to 1/2 cup). Place in greased bowl; turn dough to
grease top. Cover and let rise in warm place until doubled in bulk (about 1
hour).
Sausage Filling: In a wide frying pan, cook sausage, sliced, over medium
heat until browned. Add onion, garlic, mushrooms, green bell pepper and
carrot; stir and cook until vegetables are limp. Stir in tomato suace and
olives; add basil, oregano, sugar and red pepper. Simmer uncovered about 5
minutes. Let cool while dough rises. When ready to assemble the calzone,
stir in mozzarella and parmesan. Add salt and pepper to taste
Vegetable Filling: Follow above recipe for sausage filling, omitting
sausage. Cook the vegetables in 2 to 3 tablespoons olive oil and increase
mushrooms to 1/2 pound. Also increase oregano to 1 teaspoon and add 1/2
teaspoon fennel seed, if desired. Increase mozzarella to 2 1/2 cups and
parmesan to 3/4 cup.
­­­­­

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Betsy, NY (9:17:20 pm) :
From: Baerchen@brown.edu (Su-Lyn Seah)
Subject: Fabulous Shrimp Pizza
Date: 13 Apr 1994 17:21:41 -0400

Here's something I tried today - it was fantastic!

Heat oven to 450F.

Ingredients :

1 pizza crust - I use Boboli, or Platina Italian flatbread
5-6 garlic cloves - I am a garlic lover, so you may want to use less
1T olive oil - or maybe a little bit more
lemon juice
the usual Italian herbs - oregano, basil etc
pepper
1/3 pound cocktail shrimp
about 1 cup of grated cheese - i use mozzarella and whatever else is in the
fridge
parsley

Crush the garlic cloves. Cover with olive oil and add herbs as well as
a dash of pepper - I usually add some cayenne pepper too. Oh,and a
dash or two of lemon juice. Stir the mixture around. Then lovingly
massage it onto the pizza crust, making sure it is evenly coated.
Artfully arrange shrimp on top, sprinkle with cheese, sprinkle
parsley on top for pretty colour.

Bake 10-15 minutes.

Enjoy!

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Betsy, NY (9:19:59 pm) :
Date: Tue, 19 Jul 1994 15:36:59 CDT
From: Elizabeth Stevens

This is the other recipe for Pizzas with Pizzazz. Hope it lives up
to everyones' expectations! ;-)

SEAFOOD and ARTICHOKE PIZZA

1/2 pound unpeeled small, fresh shrimp
5 green onions
1.5 tbsp cornstarch
3/4 cup evaporated skim milk
1/2 cup shredded reduced sodium Swiss cheese (2 ounces)
2 tbsp Chablis or other dry white wine
1/4 tsp garlic powder (oh, not that again, use fresh! :)
1/4 tsp ground white pepper
1 (12 inch) Basic Pizza Crust (see Pizzas with Pizzazz posting)
1 (14 ounce) can artichoke hearts, drained and coarsely chopped
1/2 pound fresh bay scallops
Vegetable cooking spray
1/4 cup freshly grated Parmesan cheese

* Peel shrimp, and devein if desired. Coarsely chop and set aside.
* Slice white portion of green onions; set aside. Diagonally slice
green portion of onions; set aside.
* Combine cornstarch and milk in a small saucepan, stirring until
smooth. Bring to a boil over medium heat, stirring constantly. Boil
1 minute. Remove from heat.
* Stir in Swiss cheese, dry white wine, garlic powder (or minced
or pressed fresh!) and ground white pepper. Spread sauce evenly
over Basic Pizza Crust to within 1/2 inch from edge; top with chopped
shrimp, white portions of green onions, and artichoke hearts.
* Bake at 500 degrees F. for 12 minutes on bottom rack of oven.
* Cook scallops in a large skillet coated with cooking spray over
medium heat, stirring constantly, 2 or 3 minutes or until tender.
Drain.
* Sprinkle scallops, green portions of onions, and Parmesan cheese
over pizza.
* Bake an additional 5 to 7 minutes or until cheese melts. Let
stand 5 minutes. Yield 4 servings.
Calories: 458; fat 9.5g; carbo. 56g; fiber 2.4g; protein 34.7g.

Elizabeth cccamper@mizzou1.missouri.edu

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Cookie, NH (9:23:03 pm) :

Here is a GREAT pizza we all love.

Fruit Pizza
1 pKG (20 OZS) REFRIGERATOR SUGAR COOKIE DOUGH
1 PKG (8 OZS) CREAM CHEESE SOFTENED
1/3 CUP SUGAR
1/2 TSP VANILLA
ASSORTED FRUIT
3/4 TBL ORANGE MARMALADE OR APRICOT PRESERVES
1 TSP WATER

Freeze cookie dough 1 hour. Slice into 1/8 in slices.
Line foil-lined 14 inch pizza pan with slices,
overlapping edges slightly. Bake at 375 degrees 10-12
minutes or until golden brown. cool. Invert onto
serving plate: carefully remove foil. Turn right side
up. (at this point I put it back onto the pizza pan)
Combine cream cheese, vanilla, and sugar; mixing
until well blended. Spread over crust. Arrange fruit
over cream cheese layer. Glaze with combined
marmalade and water. Chill. Cut into wedges.
Serves 10-12.
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Velma TN (9:25:05 pm) :

VELMA'S BLUEBERRY SOUR CREAM PIE

1 unbaked pie crust
Filling:
1 cup sour cream
2 Tbsps flour (mix in with sugar)
3/4 cup sugar
1 tsp. vanilla
1 egg
1/4 tsp. salt
2 1/2 cups blueberries -- fresh or frozen
Topping:
3 Tblsps. flour
2 Tblsps. sugar
1 1/2 Tblsps. butter
3 Tblsps. finely chopped pecans

Beat sour cream, 2 T. flour, 3/4 C sugar,egg,vanilla, and salt together
until smooth--about 5 mins. Fold in
blueberries. Pour into pie crust, and bake at 400 degrees for 25 minutes
(May need to adjust temp. and time for
frozen berries). Remove from oven and sprinkle on topping, and bake 10
minutes more. Chill before serving.

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SueA, CA (9:28:02 pm) : Parmesan Cheese Slices

1 pound loaf French bread
1/3 cup margarine or butter, softened
1 cup mayonnaise
1/2 cup grated parmesan cheese
1/2 cu finely chopped onion
1/2 teaspoon Worcestershire
Paprika
Heat over to 300 degrees F. Cut bread in half lenghtwise; spread cut
surfaces with margarine. Place on ungreased cookie sheet. Bake at 300
degrees for 10 to 15 minutes or until thoroughly heated. Combine mayonnaise,
cheese, onion and Worcestershire sauce; spread over warm bread. Sprinkle
with paprika. Broil 3 to 5 minutes or until bubbly and light golden brown.
Cut into serving slices. Makes 1 loaf
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Risa G., NJ (9:30:59 pm) : For anyone with a crockpot:

Crockpot Pizza

1 1/2 lbs of ground beef or sausage or combo of both
1 Med green pepper
Chopped 1 Med onion
chopped 1 small jar of spaghetti sauce
1 small jar of pizza sauce
1 pkg pepperoni
12 oz pkg Kluski
noodles
2 cups shredded mozzerella
2 cups shredded cheddar chees 1/2 cup
grated parmesean
1 small can mushrooms

Brown meat w/peppers and onions.Drain grease.Add sauces and simmer 10
min.Cook noodles and
drain.Layer in crocpot as follows:meat sauce
noodles,pepperoni,musrooms,cheeses.Repeat
layers.Pot should be full Cook on low for 1 1/2 hrs.If prepared the night
before allow extra cooking
time.

Velma, I have one. I'll post it next.
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Risa G., NJ (9:31:30 pm) : As requested, Velma, here it is:

Dessert Pizza
12 slices

1 package (20 ounces) refrigerated sugar cookie dough, cut into 1/2-inch
slices (see Note)
1 package (8 ounces) cream cheese, softened
1/3 cup confectioners' sugar
1/2 teaspoon vanilla extract
1 can (20 ounces) cherry pie filling

Preheat the oven to 350ƒF. Place the cookie dough slices on a 12-inch pizza
pan that has been coated with
nonstick cooking spray. With wet fingers, press the dough together, forming
1 large cookie the size of the pan.
Bake for 9 to 11 minutes, or until lightly browned. Remove from the oven and
let cool. Meanwhile, in a
medium-sized bowl, with an electric beater on high speed, beat together the
cream cheese, confectioners' sugar,
and vanilla for 3 to 5 minutes, or until fluffy. Spread the cream cheese
mixture over the cooled cookie dough, then
top with the cherry pie filling. Cut and serve, or cover and chill until
ready to use.

NOTE: Place the package of cookie dough in the freezer for 10 to 15 minutes
before starting; that'll make
slicing it a breeze! And go ahead and top the pizza with your favorite pie
filling or even frozen or fresh fruit.

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SueA, CA (9:37:10 pm) : Herb and Cheese Puffs
1 cup milk
1/4 cup butter or margarine
1 cup flour
1/4 teaspon garlic salt
1/4 teaspoon oregano leaves
1/4 grated parmesan chees
4 eggs

Heat oven to 375 degrees F. Generously grease 10 medium muffin cups. In
medium saucepan, heat milk and butter to boiling. Lightly spoon flour into
measuring cup; level off. Add flour, garlic salt and oregano; beat
vigorously until mixture forms a ball. Remove from heat; stir in cheese. Add
eggs, 1 at a time, beating vigorously after each addition until smooth.
Spoon into prepared muffin cups. Bake at 375 degrees F for 30 minutes. Prick
puffs with fork. Continue baking 10 to 15 minutes or until deep golden
brown. Makes 10 puffs.

Pillsbury Best Recipes
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Vicki,La (9:37:38 pm) : Newsgroups: rec.food.baking
Date: Tue, 04 Feb 1997 20:18:05 GMT
Message-ID:

Blueberry Pizza Dessert.

1pkg (18-19 oz) white or yellow cake mix
1 c quick cooking oats
1/2 c margarine or butter, softened
1 egg
1/2 c chopped nuts
1/4 c firmly packed brown sugar
1/4 c quick cooking oats
1/2 tsp cinnamon
1 can (21 oz) blueberry pie filling

Preheat to 350F. In a large bowl, combine cake mix, 1 c oats and 6
tbsp margarine until crumbly. reserve 1 c crumbs for topping. blend
egg into remaining crumbs. press into Deep Dish Baker forming a short
rim. bake for 12 minutes.

Meanwhile, add to reserved crumbs, 1/4 cup oats, 2 tbsp margarine,
nuts, sugar and cinnamon. mix well. Remove base from oven and spread
with pie filling. Sprinkle with crumb mixture.

Bake 14-20 minutes or until crumbs are light golden brown. cool
completely. cut in wedges. serve with whipped cream.
12 servings.
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Risa G., NJ (9:39:42 pm) : Vegetarian Pizza (no cheese):

Ingredients:

Canned or Spaghetti Sauce in a Jar
1 T. basil
1/4 t. oregano
1/2 red and green pepper, sliced
1 small onion, sliced
2 T. chopped, black olives
12 pimento stuffed olives, sliced
1 to 2 T. olive oil
1 sm. can drained, sliced mushrooms
2 T. nutritional yeast
1/2 t. garlic and onion powder
1/4 t. hot chili flakes, dried

Directions:

Over prepared crust, spread a good amount of spaghetti sauce. In a fry pan,
saute peppers, onion in olive oil until soft. Stir in basil, oregano, garlic
and onion powder, and chili. Remove from heat and cool. Sprinkle yeast over
sauce andsprinkle salt over all. Top with cooled onion, peppers, olives,
mushrooms. Bake in a hot, 500 degree oven for about 12 to 15 minutes, until
bottom of crust is golden.

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Cookie, NH (9:40:46 pm) : English Muffin Pizza

Brown english muffins under broiler
add pizza or spag. sauce as desired.
add vegies and top with cheese.
Return to broiler to melt cheese. Enjoy!
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Vicki,La (9:41:22 pm) : Organiuzation: University of Chicago

Breakfast Pizza:
1 recipe traditional pizza dough (see below)
1 tablespoon vegetable oil
1 (16-oz) can tomatoes, drained, chopped
Salt and pepper
8 bacon slices, partially cooked
4 eggs

Preheat oven to 425F. Brush dough with oil.

Spoon chopped tomatoes over dough. Season to taste with salt and pepper.
Arrange bacon over the tomatoes, leaving 4 holes, equally spaced for eggs.
Bake 15 minutes.

Remove from oven. Break an egg into each of the 4 holes. Return pizza to
oven
about 10 minutes until the whites are set but the yolks still liquid. Serve
at
once. Makes 4 servings.

Traditional Pizza Dough:

2-3/4 cups bread flour (well-sifted all-purpose flour is fine)
1 teaspoon salt
1 teaspoon active dried yeast
1 teaspoon sugar
About 3/4 cup warm water (110F, 45C)
1 tablespoon olive oil

Sift flour and salt into a medium bowl.

In a small bowl, combine yeast, sugar, and 1/4 cup water; leave until
frothy.
Add yeast liquid to flour with remaining water and oil. Mix to a soft dough;

knead on a floured surface 10 minutes until smooth. Place in a greased bowl;

cover with plastic wrap. Let rise in a warm place 45 minutes or until
doubled
in size.

Punch down dough and kneed briefly. Oil a 12-inch pizza pan. Place dough in
center of pan; press out to edges with your knuckles. Pinch up edges to make
a
rim. Use as directed in recipe.

MY NOTES/SUGGESTIONS: The dough above can be used for any pizza, not just
breakfast pizza, and it works well. (Try adding some herbs to the douch
while
keading, or maybe shredded cheese.) However, the above process may be a bit
complex to achieve all before breakfast, so you might try either preparing
the
dough beforehand and freezing it (I've never actually done this, as I prefer
to
make it fresh, but evidently it works) or perhaps buying ready-made crust or

dough and using that. It seems to me that a little cheddar cheese sprinkled
on
top of this pizza would be nice, too, and maybe some herbs.

Randall Nortman
University of Chicago
rcnortma@kimbark.uchicago.edu
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SueA, CA (9:41:25 pm) : { Exported from MasterCook Mac }

Broiled Tomato-Pesto Sandwiches

Recipe By: Eating Well July/Auguest 1992
Serving Size: 4
Preparation Time: 0:00
Categories: Vegetarian

Amount Measure Ingredient Preparation Method
1 1/2 cups fresh basil, washed and drained packed
1 1/2 tablespoons freshly grated Parmesan cheese
1 1/2 tablespoons olive oil
1 clove garlic minced
3 tablespoons nonfat yogurt
salt and freshly ground black pepper to taste
4 bagels or English muffins, split
1 large ripe tomato thinly sliced

In a food processor blender, combine basil, cheese, oil and garlic, Process
until well blended. Add yogurt and process until smooth. Season with salt
and pepper and set aside.
Preheat the broiler. Place bagels or muffins, cut-side up on a baking sheet.
Broil for 1 to 2 minutes, or until lightly toasted. Spread each half with
the reserved basil mixture and top with a few slices of tomato. Season with
salt and pepper and broil for 1 to 2 minutes, or until hot.----------------------------------------------------------------------------
Sandy G. OH (9:44:14 pm) : 3-Cheese Pizza

6 cups flour
1 tbsp. salt
1 egg, beaten
2 packages active dry yeast
2 1/3 to 2 2/3 cups warm water

Mix flour and salt; add beaten egg. Add dissolved yeast slowly to flour
mixture. Knead together until mixture becomes
sticky and has a dough consistency. Rub hands with oil and mold dough into a
smooth ball. Place dough in a deep bowl
and cover with a towel. Leave in a warm place to rise. Punch dough down
after 1 hour and let rise a second time ( about
45 minutes). Divide dough in half and press out each to fit pizza pans
(using oiled fingertips).
Generously spread pizza dough with your favorite pizza sauce, within 1/2"
from edges. Sprinkle with salt and pepper to
taste. Add 1 1/2 lbs. grated Mozzarella cheese, 4-oz. grated Swiss cheese,
1/2 lb. grated brick cheese (grated over the
sauce). Use toppings of your choice - pepperoni, green pepper, onions,
mushrooms, sausage, ham, ripe olives, etc.
Sprinkle with parsley and oregano to taste. Bake at 400 F. 15-20 minutes or
until crust is browned, and topping is
bubbly.----------------------------------------------------------------------------
Velma (10:07:27 pm) :

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Risa G., NJ (9:47:52 pm) : This one sounds really good. I love gourmet
mushrooms. Can't get enough of them.

Shiitake Pizza! (Makes two pizzas)
Amounts
Ingredients
1 Whole grain pita
To taste Shiitake pesto*
2 Medium shiitake mushrooms, thinly sliced
1 Small Creole (or Roma) tomato, sliced lengthwise
1 oz. Feta, crumbled
1 Small Vidalia onion, thinly sliced
2 T Anchovie paste
To taste
Grated romano cheese
Pam
Preheat Oven: 350ƒ F
(1) *Shiitake pesto:
In food processor, blend following: 1/4 C parsley, 1/4 C basil, 1 T pine
nuts, 4 medium shiitake, 1 T olive oil, 1 toe garlic, dash white pepper.

(2) Next Step:
Slice pita into two round "pizzas" with serrated knife, being careful not to
rip them. Spread pizza halves lightly with anchovie paste first then sread
pesto over paste. Divide tomato, feta, mushroom
pieces and onion between the two pizzas. Sprinkle with romano and bake on
sprayed cookie
sheet for 12-15 minutes, until romano starts to brown.
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Betsy, NY (9:53:23 pm) :
From: VREADING@SSA.SSW.DHHS.GOV (Vicki Reading)
Date: 94-11-18 09:41:59 EST

Here's my boyfriend's version of White Pizza. He was raised in Rome
and says this is what the Italian's refer to as "white pizza".

White Pizza - Authentic Italian

Recipe By : George Earl - Baltimore, Maryland (georgee560@aol.com)

------ PIZZA DOUGH ------
4 3/4 cups white flour
2 cups warm water -- 105 degrees
3 teaspoons dry yeast
1 teaspoon salt
1 tablespoon olive oil
------ TOPPING ------
olive oil
coarse Kosher salt (sea salt)
dried rosemary

Dissolve yeast in the warm water. Add yeast/water mixture to 3 cups of the
flour. Mix, adding regular salt and olive oil a little at a time. Add the
rest of the flour bit by bit until the dough "feels right".

Turn dough onto a floured board and knead; adding more flour if necessary to
keep the dough from sticking to your fingers. Put the dough in a greased
bowl
and rotate to distribute the grease all over the dough. Let rise until about
double in size (approx. 2 hours).

Remove the dough, punch down and roll out on the floured board to a
thickness
of 3/8 to 1/2 inch (make it any shape you desire). Put dough in a pan or
cookie sheet. With a pastry brush, paint liberally with additional olive
oil. Use your thumb and 2 fingers to make dimples over the entire surface.
Sprinkle the
Kosher sea salt and rosemary over the surface of the dough. Let rise a
little
more.

Bake at 375 degrees F for about 25 minutes. When done, paint liberally again
with olive oil.

Makes 1 white pizza.

- - - - - - - - - - - - - - - - - -

Serving Ideas : Eat alone, or with pasta, or as a sandwich.

NOTES : George (who grew up in Italy) says this is what you would get if you
walked into a corner pizzeria in Rome and asked for "White Pizza". In Italy,
there are 2 basic types of pizza -- white and red. Red pizza is white pizza
with tomato sauce.

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Sandy G. OH (9:55:51 pm) : Macaroni Pizza

2 cups macaroni, cooked
1 egg
1/2 cup milk
1 lb. ground beef
1/2 cup chopped onion
2 (8-oz.) cans tomato sauce
1 tsp. salt
1/2 tsp. oregano
1/4 tsp. garlic powder
1/4 tsp. black pepper
1 4-oz. can sliced mushrooms, drained
1 cup grated American cheese
1 cup shredded Mozzarella

Pour cooked macaroni into a 9x13" baking dish. Beat egg and milk; pour over
macaroni. Brown the ground beef; add
seasonings and pour over macaroni. Top with the mushrooms and cheeses. Bake
at 350 F. till cheese melts and its
bubbly.
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Betsy, NY (9:57:36 pm) :
From: George McTyre MCTYREG@baylor.edu
Newsgroups: rec.food.recipes

Rob's Focaccia with Eggplant, Tomatoes & Anchovies

My friend Rob gave me this recipe.

He says:
One of the tricks of good pizza has to do with the thing you
cook it in/on. I have a round glazed terracotta dish which I
bought in Italy which, I'd say, is about 12/14 inches in
diameter. It has an edge of about 1 inch. So what I am going
to tell you would be in relation to that dish or an
equivalent thing, like a baking stone. You could also do it
on a heavy duty cooking sheet, adjusting temps.

Rob's Focaccia with Eggplant, Tomatoes & Anchovies

1 loaf good quality frozen bread dough
1 average sized eggplant
5/6 Roma tomatoes
Leaf basil (as much as you wish)
Anchovies (optional if you don't like them)
Olive oil
grated Parmesan/Romano cheese (or mozzarella)

Let the bread dough rise in a heavy-weight bowl, covered
with plastic wrap. Overnight to be ready for dinner on the
following day.

Peel eggplant and slice in about 1/4 slices to make circles.
Place on a greased cookie sheet, bake at 350, turning till
browned and slightly soft.

Peel tomatoes by dipping in boiling water to separate skins.
Cut into small thin rounds and drain. Remove the seeds.

Spray or grease the pizza pan and take the risen dough (it
should be very well risen by this time) and spread it into
a circle of about 12/13 inches. You will find that it will
"try" to recede. Let it "rest" for 5 minutes or
so and proceed until it pretty much keeps its spherical
shape. Bake in a preheated oven (400) for about 10 minutes.
It should rise but not have browned.

Remove from oven and arrange baked eggplant slices over it,
then arrange tomato slices over eggplant, sprinkle on
chopped anchovies, if desired, and as much fresh basil
(leaves whole) as you wish. Sprinkle with olive
oil to make sure that the dough is slightly covered (not too
much) and sprinkle on grated parmesan (or mozzarella).

Bake for about 20 minutes, raising the heat for the last 10
minutes to 450 or so. Keep an eye on it. It should be
nicely browned and bubbly. The type of cooking utensil will
determine times.

Serve with lots of red wine.

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Risa G., NJ (9:58:25 pm) : Mexican Pizza is sooo good. I haven't tried this
specific version but it sounds good to me.

MEXICAN PIZZA
Crusty Pizza Dough (see recipe below) or any unbaked, low fat, pizza shell
1 16-oz. Can fat free "refried" beans
2 tsp. Fajita seasoning
6 slices fat free cheese singles, sharp cheddar flavor (I like Kraft the
best.)
1 to 2 c. Bottled chunky salsa
2 scallions with tops, sliced
1 c. Lettuce, chopped
1 jalapeno pepper, chopped
1 c. Nonfat sour cream
Make pizza dough. Bake for 3 minutes in a 400 F oven. Remove from oven &
top in this order: cheese singles; refried beans; fajita seasoning. Return
to oven and bake until pizza crust turns light brown and is baked. Remove
from oven and cut into 8 slices. Place lettuce, salsa, jalapeno, scallions &
sour cream out in bowls for everyone to choose their own topping. Serve
warm. Serves 4. 529 calories per serving. 1 g fat. 2% of calories from
fat.

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Vicki,La (10:01:11 pm) : Newsgroups: rec.food.recipes
Calzone with Four Cheeses, Eggplant And Basil

This recipe is from Joanne Weir, a San Francisco-based cooking
teacher and food writer.

Makes 4

EGGPLANT MIXTURE

7 tablespoons olive oil
4 garlic cloves, minced
3/4 pound eggplant, cut into 1-inch cubes
1 tablespoon balsamic vinegar or red wine vinegar
1/4 cup pine nuts

Combine oil and garlic in small bowl. Let stand 30 minutes. Place
eggplant in colander. Sprinkle with salt and let stand 30 minutes.

Drain eggplant and pat dry. Heat half of garlic-oil mixture in heavy
large skillet over medium heat. Add eggplant and saute until
tender, about 8 minutes. Increase heat to high. Add vinegar and
cook until almost no liquid remains in skillet, about 1 minute.
Season to taste with pepper. Transfer to large bowl.

Heat 1 teaspoon garlic-oil mixture in heavy small skillet over
medium heat. Add pine nuts and saute until golden, about 2
minutes. Add to eggplant. (Can be prepared 1 day ahead. Cover and
refrigerate remaining garlic-oil mixture and eggplant mixture
separately. Bring to room temperature before using.)

DOUGH

1 cup warm water (105 to 115 degrees)
1 envelope dry yeast
3 tablespoons olive oil
3/4 teaspoon salt
3 cups (or more) bread flour

Place 1/4 cup warm water in bowl of heavy-duty mixer; sprinkle
yeast over and stir to dissolve. Let stand 10 minutes. Add remaining
3/4 cup water, oil, salt and then 3 cups flour; stir to combine.
Attach dough hook to mixer and beat until dough pulls away from
sides of bowl, about 2 minutes. Turn out dough onto lightly floured
surface and knead until smooth and elastic, adding more flour if
sticky, about 10 minutes.

Lightly oil large bowl. Add dough, turning to coat. Cover with
plastic wrap and let rise in warm draft-free area until doubled in
volume, about 1 hour. While dough rises, begin preparation for
assembly and baking.

ASSEMBLY AND BAKING

1 1/2 cups grated Fontina cheese (about 5 ounces)
1 1/2 cups grated mozzarella cheese (about 6 ounces)
1 3.5-ounce log soft mild goat cheese (such as Montrachet), crumbled
1/4 cup freshly grated Parmesan cheese (about 3/4 ounce)
1 red bell pepper, cut into strips
1/2 cup thinly sliced fresh basil leaves
Fresh basil sprigs

Position rack in lowest third of oven. Place baking stone*, baking
tiles* or heavy large rimless baking sheet on rack in oven. Preheat
oven to 450 degrees for 30 minutes. Mix cheeses together in bowl.

Punch dough down. Divide into 4 pieces. Roll out 1 dough piece on
lightly floured surface to 8-inch round. Brush dough with some of
garlic-oil mixture, leaving 1-inch border. Spread 1/4 of cheese
mixture over half of dough, leaving 1-inch border. Cover cheese
with 1/4 of eggplant mixture, 1/4 of bell pepper and 1/4 of sliced
basil leaves. Brush edges of dough with water. Fold dough in half,
covering filling but allowing bottom edge of dough to show. Fold
bottom edge over top edge and crimp to seal. Repeat with
remaining dough, garlic-oil mixture, cheese mixture, eggplant
mixture, bell pepper and sliced basil leaves, forming total of 4
calzones. Cover calzones and let stand 15 minutes.

Using large metal spatula, transfer calzones to stone or preheated
baking sheet in oven. Bake until golden brown and crisp, about 12
minutes. Transfer calzones to platter. Garnish with basil sprigs and
serve.

*Baking stones and tiles are available at cookware stores and many
department stores nationwide.

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Betsy, NY (10:03:56 pm) :
Title: Whole Wheat Pizza
Keywords: Italian, pizza, Seeds, Diabetic, Holiday, Vegetarian, Lacto

Ingredients:
1 cup Warm Water (110 to 115 degrees)
1 pk (or 1 tablespoon) Active Dry Yeast -or-
1 ck Yeast
1 tbs Honey
1 cup Whole Wheat Flour
1/2 tsp Salt
1 tbs Vegetable Oil
4 oz Cheddar Cheese, grated
1/2 tsp Black Pepper, ground
1/2 tsp Caraway Seeds
1/4 tsp Garlic Powder
1-1/4 to 1-1/2 cup Whole Wheat Flour
1/2 cup Tomato Sauce -or- Pizza Sauce
1/2 to 1 tbs Dried Oregano
1 cup Raw Broccoli Pieces
1 cup Raw Mushroom Slices
8 oz Part Skim Mozzarella Cheese, shredded
Directions:
Combine the water, yeast, honey and the 1 cup of whole wheat flour in a
large bowl. Beat 100 times until mixture is smooth. Let rise in a warm
place for 15 minutes. Add the salt, oil, Cheddar cheese, pepper,
caraway seeds, garlic powder and 1-1/4 to 1-1/2 ups whole wheat flour.
Mix well and let the dough rest for 5 minutes.
Pat out the dough onto a baking sheet for 1 large pizza or divide the
dough in half and make two medium-size pizzas.
Top with the pizza sauce, oregano, vegetables and mozzarella. Bake in a
400-degree oven for 15 to 20 minutes.

Serves 8

One Serving = Calories: 305 Carbohydrates: 33 Protein: 18 Fat: 12
Sodium: 430 Potassium: 378 Cholesterol: 31

Exchange Value: 2 Medium-Fat Meat Exchanges + 2 Bread Exchanges
+ 1 Vegetable Exchange

----------------------------------------------------------------------------
Risa G., NJ (10:06:10 pm) : I'll leave you with the following. Talk to you
all next week. This weekend is bad. Here are a couple of pizzas:

Sweet Peppers & Onion Pizza:

Crust:
1/2 Cup whole wheat flour
1-1/4 to 1-1/2 un-bleached flour
1 tsp. yeast
2 tsp. sugar
3/4 Cup HOT water (120 deg)
1/4 Cup Corn Meal (for flouring pan only)

Topping:
1 (6oz) can tomato paste
1 medium yellow pepper
1 medium red pepper
1 medium yellow onion
1 (8oz) can mushrooms (I didn't have any fresh ones)
1 Cup FF mozzarella (or equivalent)
1 (14oz) can Pealed Italian Tomatoes w/ Garlic & Spices ((DRAINED))
2 cloves garlic (I like my garlic if you don't....)

Directions:
PreHeat Oven to 450 deg.
First the crust, In a large bowl dissolve the yeast and sugar in hot water.
Add whole wheat flour and 1/2 Cup of the un-bleached flour and stir.
Work in the remaining flour till dough is dry enough to roll. Roll dough
on floured surface till thin and the size of a large cookie sheet. ( Mine
was
so large I had to trim it). Place on a corn meal floured cookie sheet.
(I used a little oil spray to make the corn meal stick)
At last Toppings, lightly brush the dough with tomato paste (I ended up
using
only 1/2 of the can). Slice, mince, shred remaining ingredients place on
pizza

and slide in the oven for 15-20 minutes.
*******************************************************
Polenta Pizza

Have one of those boxes of polenta at home (the tube stuff doesn't really
work for this. If you want to make it more from scratch, feel free!).
Make it. While it sits on the stove top, chop up veggies. Red, green,
and yellow peppers are 'fun' (wheeeeee), while mushrooms and onions tend
to be 'on hand'. When the polenta is ready, pour into a pyrex pan
(round, square, heck even non-Pyrex is fine so long as it is flat). Cover
with spagetti sauce and veggies. Bake. Eat.
********************************************************
Sloppy Joe Pizza

Crust:

1 cup warm water
1/2 tsp yeast
1 tablespoon natural sweetener (s*gar &c.)
1 tbsp vinegar
1 cup skim milk
1 1/2 cups whole wheat flour
1 1/2 cups bread flour

Mix water, yeast & sweetener, let sit 5 minutes. Mix vinegar and milk,
microwave on HI 30 seconds (will come out gloppy), add to water. Add flours,
knead 8 minutes. Roll out on cookie sheet or pizza pan, bake 350 degrees
for about 13 minutes.

Take out of the oven. Cover with 1/2 jar Healthy Choice spaghetti sauce
(one of the m**tless varieties, of course), cooked onions, peppers,
mushrooms, &c. Then place BTB topping (recipe below), put back in 350
degree oven for about 12-15 minutes, or until crust is done. Slice and
eat: I think it's about 10% CFF, and very little dairy. (Vegans, if
you can come up with a substitute for "buttermilk", your posting would be
appreciated.)

BTB Topping

1 1/3 cup Better Than Burger (or some type of soy burger mix)
1 tbsp lite soy sauce
1/3 cup oats
3/4 cup warm water

Mix, let sit 15 minutes. Crumble up and saute in pan coated with Pam until
brown,
with browned onions.

1/3 cup ketchup
1 tbsp mustard
2 tbsp molasses or other sweetener
garlic, red pepper &c. to taste

Mix, then mix into crumbles. Place on top of pizza above, or mix with
barbecue sauce for "sloppy joe".

----------------------------------------------------------------------------
Betsy, NY (10:07:47 pm) :
Date: Thu, 4 Aug 1994 12:48:18 CDT
From: Elizabeth Stevens

Sun Dried Tomato Focaccia Bread
3/94 Southern Living Magazine

10 pieces sun-dried tomatoes (about 1/3 cup)
1/2 cup boiling water

1 cup milk
2 TBSP butter or margarine

3.5 - 4 cups bread flour, divided
2 packages active dry yeast
2 TBSP sugar
2 tsp salt
1 large egg
3 TBSP chopped dried chives (or 1/4 cup fresh)

1/4 cup olive oil
1/4 tsp dried oregano (or 3/4 tsp fresh)
1/4 tsp dried rosemary (or 1/2 tsp fresh)

]Combine tomatoes and boiling water in a small saucepan; let stand 30
minutes.

]Remove tomatoes, reserving liquid; finely chop tomatoes using kitchen
shears,
and set aside.

]Stir milk and butter into reserved liquid; heat until mixture reaches 120
to
130 degrees F.

]Combine 1 1/2 cups flour and next 3 ingredients in a large mixing bowl.
Gradually add liquid mixture to flour mixture, beating at low speed with an
electric mixer. Add egg, and beat 3 minutes at medium speed. Stir in
tomatoes,
chives, and enough remaining flour to make a soft dough.

]Turn dough out onto a floured surface, and knead 5 minutes. Place in a
well-
greased bowl, turning to grease top. Cover and let rise in a warm place (85
degrees F), free from drafts, 1 hour or until doubled in bulk.

]Combine olive oil, oregano, and rosemary, set aside.

]Punch dough down. For round loaves, divide dough in half; shape
each portion into a 10 inch round. Place on lightly greased baking
sheets; flatten dough slightly, and brush with half of olive oil
mixture. Cover and let rest 10 minutes.

]Bake at 350 degrees for 15 minutes. Brush with remaining olive oil mixture,
and bake 5 to 10 additional minutes, or until lightlybrowned and bread
sounds
hollow when tapped. Cool on wire racks.
YIELD: Two 10 inch loaves.

----------------------------------------------------------------------------
Betsy, NY (10:10:50 pm) :
From: psmorris@uiuc.edu (P. Scott Morris)
Newsgroups: rec.food.recipes
Pizzaria Uno's Pizza Crust

1 package rapid yeast (1 tablespoon)
1/4 cup salad oil
3/4 cup warm water
1 tablespoon olive oil
1/4 cup corn meal
1 cup flour
after mixing, add about 1 1/4 cup flour

Mix ingredients, knead for 5 minutes, let rise twice (till doubled, about 1
to
1 1/2 hours)..Press out on pizza pan.

For Uno's style pizza, use mozzarella cheese slices on bottom, add squeezed
tomatoes on top of cheese and other desired toppings.

Bake at 425 degrees for 25-30 minutes or crust is golden brown

----------------------------------------------------------------------------
Vicki,La (10:12:25 pm) : Newsgroups: rec.food.baking
Subject: STUFFED BREAD WITH SPINACH AND FETA
Date: 24 Dec 1996 19:23:02 GMT
Message-ID:

STUFFED BREAD WITH SPINACH AND FETA

1-1/2 pounds pizza dough
20 oz. spinach, fresh and chopped
1 medium chopped spanish onion
juice from 1 whole lemon
8 oz. feta cheese, crumbled
1 tablespoon chopped garlic

Top with:

Egg wash: 1 egg and a splash of water
Sesame seeds or poppy seeds

Saute onion and garlic in olive oil. Add spinach and allow to wilt.
Before you take this spinach mixture out of the pan, spoon it into a
sieve and press on it with the back of spoon to squeeze out the excess
water, then add the lemon juice. Roll out the bread dough into
rectangle shape. Put a layer of the garlic, onion, spinach, lemon
juice mixture on top of the rolled out dough. Smooth it down with a
spautla. Then put a layer of crumbled feta cheese over that and smooth
down with a spatula. Roll up the dough from one end to the other like
a jelly roll. Pinch seams together. Apply egg wash and seeds of
choice (poppy or sesame). Diagonally make slits into the dough to
expose spinach. Bake at 350 degrees for up to 45 minutes.

Tips: You need a pan or cookie sheet that is at least 15 inches long
to bake this. Moving the rolled up, stuffed dough into the baking pan
can be a four handed operation. I like baking it on a piece of
parchment paper sprayed with a bit of no stick cooking spray.

This dish makes a beautiful presentation. It tastes like greek spinach
pies without the grease.

I got the basic recipe from http://www.wkbw.com/kitchen/vitosbwl.htm
but made a few changes to it.

----------------------------------------------------------------------------
Vicki,La (10:19:12 pm) : Newsgroups: rec.food.recipes
Pizza with Rice Crust
=====================
Source: Uncle Ben's advertisement, Madame Au Foyer (French-canadian
magazine)
Nov/Dec 1993

Imperial Ingredient Metric
======== ========== ======
2 cups Uncle Ben's Converted Rice, 500 ml
already cooked
1 Egg, beaten 1
2.5 cups Mozzarella cheese, grated 625 ml
2 drops Tabasco sauce 2 drops
1/2 cup Tomato Sauce 125 ml
1 Small diced tomato 1
1 Garlic clove, chopped 1
1/4 tsp Dried oregano 1 ml
1/4 tsp Dried basil 1 ml
1/4 tsp Pepper 1 ml
1/4 lb. Pepperoni, sliced thinly 125 grams
1/2 Small green pepper, sliced thinly 1/2
1/2 Small red onion, sliced very thinly 1/2
1 tsp Olive oil 5 ml

In a bowl, combine the rice, egg, 1/2 cup / 125 ml of cheese and the
Tabasco.
Spread into a 12" / 30 cm pizza pan and bake at 400F / 200C for about 4
minutes. Spread with 1 cup / 250 ml of reserved cheese. In a separate bowl
mix the tomato sauce, fresh tomato, and seasonings and spread on the pizza.
Arrange the slices of pepperoni, green pepper and onion and sprinkle
remaining
cheese on top. Pour the olive oil here and there on top of the pizza. Bake
just until the cheese begins to bubble, about 15 minutes. Cool for 5
minutes,
then slice.

----------------------------------------------------------------------------
Candy,VA (10:59:06 pm) : Peanut Butter Bread:
2 1/2 c flour
4 t baking powder
1/2 t salt
3/4 c peanut butter
1/2 c sugar1 t vanilla
1 egg
1 3/4 c milk
Sift dry ingr, in separate bowl, beat pb with sugar, add vanilla, add egg.
Gradually add milk then add flour mixture. Bake in greased 9x5 in loaf pan
350 for 1 hour
----------------------------------------------------------------------------
Margaret, MA (11:22:29 pm) : I wish I could remember where I found this
pizza idea.
Slice a fresh tomato, dredge it in seasoned toasted breadcrumbs (this helps
keep the mosture in the tomatoes from being excessive), place on dough or
baked crust. Add other toppings and bake to make an interesting pizza. The
moisture in the tomatoes makes the texture of the topping softer then you
might expect.
----------------------------------------------------------------------------
Margaret, MA (11:29:02 pm) : This time of year you might have some leftover
grilled chicken you could use.

* Exported from MasterCook *

Smoked Chicken With Tomato Pizza

Recipe By : A Taste of Something Special (American Airlines)
Serving Size : 1 Preparation Time :0:00
Categories : American Airlines ==Check==

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 Oz sun-dried tomatoes in oil
1 6" Boboli pizza crust
2 Tbsp olive oil
1/4 Cup your favorite tomato sauce
1 smoked chicken breast * -- or your favorite
meat
2 Oz fresh mozzarella cheese
1 Tsp fresh oregano
1 Tbsp fresh parsley

* Available in many grocers' meat departments.

Drain tomatoes and julienne. Brush pizza crust with olive oil. Spread tomato
sauce evenly over crust. Remove skin from chicken breast. Slice chicken and
arrange over tomato sauce. Cover chicken with tomatoes. Slice cheese and add
to pizza. Sprinkle with oregano and parsley. Bake 12 minutes at 350 degrees F.

END OF FILE
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