Hope one of these looks familiar.

Joe

PIZZA BIANCA
1 (10 oz.) pkg. refrigerated pizza dough
1 tbsp. olive oil
1/3 c. finely chopped onion
1/2 tsp. dried oregano, crushed
1/4 tsp. garlic powder (or salt)
1 c. shredded Mozzarella cheese (4 oz.)
1 (3 oz.) pkg. sliced pepperoni
1/4 c. grated Parmesan cheese
Prepare pizza dough according to directions. Cover and let rest 10 minutes. On lightly floured surface roll dough into a 12" circle. Transfer to 12" pizza pan; brush with oil. Top with onion, oregano and garlic. Sprinkle with Mozzarella cheese. Top with pepperoni. Bake at 325 degrees for 20 minutes or until bubbly. Let stand 5 minutes before serving. Makes 4 servings. You may add other toppings.

PIZZA BIANCA (WHITE PIZZA)
1 loaf frozen whole wheat bread dough, thawed
Or any bread dough recipe
2 1/2 tbsp. olive oil
2 tbsp. cornstarch
2 c. milk
1 tsp. salt
1 tsp. pepper
3 cloves garlic, minced
1 tbsp. white wine, optional
1 tsp. onion powder
1 tsp. oregano
2 tbsp. Parmesan cheese
1 c. shredded mozzarella
1 c. shredded provolone
Roll bread dough on lightly floured surface to fit pizza pan or baking sheet. Place on oiled pan. Pinch edges of dough into 1/2 inch rim all the way around pizza. In medium saucepan saute garlic until soft. Blend in cornstarch, salt, pepper and spices. Gradually add milk, wine and Parmesan cheese. Heat to boiling, stirring constantly, cook approximately 2 minutes. Let white sauce cool slightly. Brush dough surface with small amount of olive oil. Then spread white sauce over crust. Sprinkle mozzarella and Provolone over sauce. Bake at 425 degrees for 20 minutes or until hot and bubbly.

VEGETABLE PIZZA
1 can of 8 refrigerated crescent rolls
1 egg white, slightly beaten
1 (8 oz.) pkg. cream cheese, softened
1/4 c. mayonnaise
1/2 tsp. lemon pepper, garlic powder & dill seed
Broccoli
Cauliflower
Carrots
Radishes
Green peppers
Round pizza pan
Unroll crescent rolls; spread over pizza pan; pinch edges together to form a bottom crust. Bake as can directs, brushing with egg whites. Cool 8 minutes. Blend cream cheese, softened and mayonnaise and spread over crust. Sprinkle with seasonings. Set aside. Chop vegetables finely to equal 1 1/2 cups. Sprinkle evenly over crust and topping. Refrigerate. Cut in small squares to serve.

EASTER MONDAY PIZZA (PIZZA DEL LUNEDI DI PASQUA)
3 c. all purpose flour
Salt, to taste
1 egg
6 tbsp. lard, chilled and cut into pieces
1/2 c. white wine
2 tbsp. softened lard
--FILLING:--
1 lb. ricotta, drained
1/2 c. grated Parmesan cheese
1/2 c. grated pecorino cheese
2 eggs, beaten
1/2 lb. Mozzarella, diced
1/2 lb. Italian salamino, or ham, chopped (see note)
Salt and pepper, to taste
In a mixing bowl, combine the flour and salt. Make a well in the center and add the egg. Beat the egg lightly and add chilled lard. Chop while blending in flour. Add the wine, a little at a time. (You may not need all of it.) Gather the mixture into a ball; dough will be soft. Wrap and chill at least 30 minutes. Roll the dough quickly into a rectangle. Brush with a little softened lard. Fold in thirds and roll into a rectangle as before. Brush with lard again, fold in thirds and wrap and chill 20 minutes. Repeat this operation three times. In a mixing bowl, combine ricotta, grated cheese and eggs. Beat until smooth and creamy. Add remaining ingredients. Stir and set aside. Preheat oven to 350 degrees. Brush a standard size cookie sheet with a little lard or margarine. Divide the prepared dough into two parts. Roll out one part into a rectangle large enough to line the prepared sheet and overlap a little. Pierce bottom with fork. Pour in the filling and smooth top. Roll out the second piece of dough as before. Place over filling; turn overlap inward and pinch edges all around to seal pizza. Bake 45 minutes. Cool on a rack and serve at room temperature. NOTE: Salamino is a small salami the size of an Italian sausage. Any good quality salamino will do, but a salamino alla cacciatora is the best. It is found in Italian speciality shops and in some supermarkets.

ITALIAN EASTER PIZZA
1 lb. white brick cheese, diced
1 lg. American cheese, diced
1/2 lb. sliced pepperoni
7 eggs
2 pie crusts
Prepare pie crust and roll into rectangle. Place in a 13 x 9 inch pan. Mix cheeses and pepperoni. Beat eggs together and pour over cheese and pepperoni. Mix. Pour into pan. Place another rectangular crust on top and poke holes in with fork. Bake at 350-375 degrees for 45 minutes. Cool and cut into squares.

PIZZA PRIMAVERA
2 c. fresh broccoli flowerets
1 c. (1 1/2 inch) julienne, cut carrots
1/2 c. fresh snow peas, halved crosswise
2 tbsp. cornstarch
1 c. evaporated skimmed milk
1/2 c. (2 oz.) grated fresh Parmesan cheese, divided
1/4 c. Chablis or other dry white wine
1/4 tsp. salt
1/8 tsp. garlic powder
1/3 c. sliced green onions
2 tbsp. chopped fresh basil
1/2 c. (2 oz.) shredded provolone cheese
1 (12 inch) whole wheat pizza crust
Cook broccoli and carrots in boiling water 2 minutes. Add snow peas; cook 1 minute. Drain and rinse under cold running water; set aside. Combine cornstarch and mild in a large saucepan; stir well. Bring to a boil, and cook 2 minutes or until thickened, stirring constantly. Remove from heat; stir in 1/4 cup Parmesan cheese and next 4 ingredients. Add broccoli mixture, onions, and basil, tossing gently; set aside. Sprinkle Provolone cheese over prepared crust, leaving a 1/2 inch border. Spoon vegetable mixture on top of cheese. Sprinkle with remaining 1/4 cup of Parmesan cheese. Bake at 500 degrees for 12 minutes on bottom rack of oven. Remove pizza to a cutting board; let stand 5 minutes. Yield: 6 servings (approximately 269 calories per wedge).

PIZZA PIES
2 pie shells
6-7 lg. eggs
1/3 c. milk
1/2 c. bell peppers
1/2 c. onions
1/2 lb. sausage, cooked and drained
1 c. mild cheddar cheese
1 c. white Mozzarella cheese
1/2 lb. bacon, cooked and drained
1/2 pkg. ham
1 sm. can mushrooms, chopped
Mix broken pieces of bacon, cut up ham pieces, mushrooms, both cheeses, sausage, onions, and bell peppers. Place in pie shells. Mix eggs and milk together well and pour over all ingredients. Bake at 375 degrees for 35-40 minutes or until golden brown and firm.