http://www.kitchenlink.com

TALK TKL Chat - 01-21-98
Pizza Recipes
Chicken Taco Pizza
Chinese Chicken Pizza
Pizza a la Chuck
Pop-up Pizza
Peppy Pizza Pie
Baked Pizza Sandwich
Pizza Dough with Beer
..Thin-Crust Pizza
..Thick-Crust Pizza
..Crusty Rolls
Zucchini and Phyllo Pizza
Calzone
Mystic Pizza (Bread Machine)
Neapolitan Polenta Pie
New Orleans Pizza
Miniature Pizza
Pizza Ala Siciliana
Fast & Fit Sunny Pizza Pie
Cheeseburger Pizza
Artichoke Pizza
Pizza Salad
Macaroni And Cheese Pizza

Betsy at TKL (07:17:16 am) :
Date: Mon, 12 Dec 1994 06:44:09 PST
From: Sharon Barbour (sharonb@TRITON.MAYFIELD.HP.COM)
Chicken Taco Pizza
Recipe By : Sharon Barbour
Serving Size : 8 Preparation Time :0:00
Categories : Mexican
1 pizza crust
1 cup refried beans
1/2 cup salsa
2 chicken breast halves without skin
-- cut into 1/2" pieces
1 package taco seasoning mix
1/3 cup cheddar cheese -- shredded
1/3 cup Monterey jack cheese -- shredded
1/3 cup mozzarella cheese -- shredded
2 plum tomatoes -- sliced thin
1/4 red onion -- sliced thin
Preheat oven to 400F. Roll pizza crust into a 12" circle and arrange
on Pizza stone; place in preheated oven for 10 minutes. Meanwhile, in
a 10" skillet cook chicken in taco seasoning mix mixed with 1/2 cup water.
Remove pizza crust from oven. Spread refried beans over crust; spread
salsa over beans. Discard excess taco seasoning sauce from chicken and
distribute chicken evenly over salsa. Combine cheeses and layer over
chicken. Arrange tomato and onion slices over cheese. Bake for 20
minutes.
----------------------------------------------------------------------------
Betsy at TKL (07:17:36 am) :
Date: Mon, 12 Dec 1994 06:44:09 PST
From: Sharon Barbour (sharonb@TRITON.MAYFIELD.HP.COM)
Chinese Chicken Pizza
Recipe By : Sharon Barbour (adapted from somewhere)
Serving Size : 4 Preparation Time :0:00
Categories : Chicken Chinese
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 -- shredded
1/2 cup 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.
----------------------------------------------------------------------------
Dawn/ny (10:44:41 am) : Pizza a la Chuck
1 Boboli shell (large)
1/2 jar favorite spaghetti sauce
several pcs artichoke hearts (prepared and canned)
12 mushrooms, sliced
1 small red onion, sliced
2 or 3 T Feta cheese, crumbled
2 T parmesan cheese, grated
2T provolone cheese, grated
Put all ingredients except cheese on unbaked shell. Sprinkle on 3 cheeses.
Drizzle with olive oil and oregano, if desired.
Bake for about 15 min. or until bubbly.
----------------------------------------------------------------------------
(7:39:31 pm) : Title: Pop-up Pizza
Categories: Main dish, Breads, Cheese/eggs
Servings: 8
FILLING----------------------------------
1 1/2 lb Hamburger 1 c Onion; chopped
1 c Green pepper; chopped 1 each Garlic clove
1/2 tsp Oregano 1 dash Salt
1/2 c Water 1/8 tsp Hot pepper sauce
1 pkg Spaghetti sauce mix (1.5 oz)
BATTER-----------------------------------
1 c Milk 1 c Flour
1 tbsp Oil 2 each Eggs
1/2 tsp Salt
MISC------------------------------------
7 oz Jack/Mozzarella. cheese slices 1/2 c Parmesan cheese; grated
Pre-heat oven to 400f.
*** FILLING ***
In large skillet, brown hamburger and drain. Stir in onion, green pepper,
garlic, oregano, salt, water, hot pepper sauce, tomato sauce and sauce
mix;simmer about 10 min. stirring occasionally.
*** BATTER ***
In a bowl, combine milk, oil and eggs; beat 1 min. on medium speed. Add
flour and salt; beat 2 min. or until smooth.
*** ASSEMBLY ***
Pour hot meat mixture into 13x9 pan; top with cheese slices. Pour batter
over cheese, covering filling completely; sprinkle with parmesan cheese.
Bake at 400f for 25-30 min. or until puffed and brown.
----------------------------------------------------------------------------
(7:40:30 pm) : Title: Peppy Pizza Pie
Categories: Main dish, Meats, Ground beef,
Vegetables, Cheese/eggs
Servings: 6
1 lb Lean Ground Beef
2 oz Pepperoni; chopped (About 1/3 cup)
1/3 cup Bread Crumbs; Dry
1 Egg; Lg
1/2 tsp Oregano Leaves
1/4 tsp Salt
8 oz Tomato Sauce
1 can 8 oz Mushroom Stems & Pieces*
1/4 cup Ripe Olives; Pitted, Sliced
1 cup Mozzarella Cheese; Shredded
* Use 1 8-oz can of Mushroom Stems and Pieces that has been drained.
Heat the oven to 400 degrees F. Mix the meats, bread crumbs, egg, oregano
leaves, salt and half of the tomato sauce. Press the mixture evenly
against the bottom and sides of an ungreased 10-inch pie pan. Sprinkle the
mushrooms and olives in the meat line pan then pour the remaining tomato
sauce over the vegetables. Bake uncovered for 25 minutes. The pepperoni
gives a red-flecked appearance to the meat. Sprinkle the pie with the
shredded cheese and bake an additional 5 minutes. Cool for 5 minutes then
cut into 6 wedges. NOTE: If a 10-inch pie pan is not available, use a
9-inch one but put a pan under it to catch the run off of juices. Also you
can use an 8 oz can of cut green beans or whole kernel corn in place of the
mushrooms if desired.
----------------------------------------------------------------------------
(7:41:08 pm) : Title: Baked Pizza Sandwich
Categories: Main dish, Meats, Ground beef,
Vegetables, Cheese/eggs
Servings: 6
1 lb Lean Ground Beef
1 (15 oz can) Tomato Sauce, OR 1 (15 oz can) Pizza Sauce
1 tsp Oregano Leaves
2 cup Biscuit Baking Mix
1 large Egg
2/3 cup Milk
8 oz Cheese, sliced
1 (2 oz can) Sliced Mushrooms, Drained
1/4 cup Parmesan Cheese, Grated
* Use 1 8-oz package of sliced process American Or mozzarella cheese.
Heat the oven to 400 degrees F. Cook and stir the meat in a large skillet
until brown. Drain off the excess fat. Stir in half of the tomato sauce
and the oregano leaves into the meat mixture. Heat to boiling then reduce
the heat and simmer, uncovered, for 10 minutes. While the meat mixture is
simmering, mix the baking mix, egg and the milk. Measure out 3/4 cup of
the batter and set aside. Spread the remaining batter in a greased baking
pan 9 X 9 X 2-inches. Pour into the remaining tomato sauce over the
batter, spreading evenly. Layer 4 slices of the cheese, the meat mixture,
the mushrooms and the remaining cheese on top of the batter and tomato
sauce. Spoon the reserved batter on the top of the cheese. Sprinkle the
batter top with the grated Parmesan cheese and bake, uncovered, until it is
golden brown, 20 to 25 minutes. Cool for 5 minutes before cutting into
squares and serving.
----------------------------------------------------------------------------
(7:41:59 pm) : Title: Pizza Dough with Beer
Categories: Bread maker
Servings: 1
1 c Beer
2 1/2 c All Purpose Four
1 tbsp Butter
2 1/2 tsp Bread Machine Yeast
2 tbsp Sugar
Vegetable Oil (as req.)
1 tsp Salt
1. Place beer, butter, sugar and salt into baking pan.
2. Add flour. Sprinkle yeast into center of four.
3. Insert pan securely into baking unit. close lid.
4. Select "dough" bred setting.
5. Push start button
6. The "Complete" light will flash when dough is finished
7. Preheat your oven to 400-F for most shaping variations.
8. Select shaping variation of your choice.
9. Brush lightly with vegetable oil. Cover dough and allow to stand 15
minutes.
Bake each variation as directed in recipe.
Yield Makes 2 12-inch thin crust pizzas or 1 12 inch thick crust pizza, 16
rolls, 16 pretzels.
==== Thin-Crust Pizza ====
1. With lightly-floured hands, shape dough into a ball.
2. Divide ball in half. Press each half of dough into a greased, 12-inch
pizza pan, forming a 1-inch edge.
3. Brush crust with vegetable oil. Cover and let stand 15 minutes.
4. Spoon tomato sauce or pizza sauce over dough, top with cheese and
desired toppings of your choice.
5. Bake 25 to 30 minutes or until cheese is bubbly and crust is golden
brown. (makes 2)
==== Thick-Crust Pizza =====
1. With lightly-floured hands, press dough into a lightly-greased 12-inch
pizza pan, forming a high edge.
2. Brush crust with vegetable oil. Cover and let stand 15 minutes.
3. Spoon tomato sauce or pizza sauce over dough.
4. Top with cheese and desired toppings of your choice.
5. Bake 25 to 30 minutes or until cheese is bubbly and crust golden brown.
(makes 1)
===== Crusty Rolls =====
1. Turn dough onto lightly floured board, divide into quarters, cut
quarters into 4 pieces.
2. Shape each piece into a flattened oval shaped ball.
3. Dip bottom of dough balls in cornmeal and place on greased baking sheet
about 1 1/2 inches apart
4. Slash tops of tolls with sharp knife or razor blade.
5. Cover dough lightly and allow to rise 30 minutes.
6. Brush rolls with one egg yolk beaten with 1 tablespoon water.
7. Bake rolls at 400-F, 15 to 20 minutes on rack just above pan of water.
8. Let cool on rack.
(makes 16 rolls)
----------------------------------------------------------------------------
(7:42:41 pm) : Title: ZUCCHINI & PHYLLO PIZZA
Categories: Main dish, Vegetables, Vegetarian, Eggs, Seasonings
Yield: 8 servings
1/2 pkg Phyllo dough
1/2 lb Butter; melted
1/2 c Grated Asiago cheese
1/4 c Mixed herbs; snipped
- (savory, basil & chives)
2 Young Seneca zucchini
2 Young Gold Rush zucchini
Preheat oven 400 degrees F. Lightly butter a cookie sheet. Place two
layers of phyllo dough on it, brush with butter, sprinkle with 1 tbs.
cheese and 1 tsp. herbs. Put two more layers of phyllo on top, press down
firmly. As before, brush with butter, sprinkle with cheese and herbs.
Continue for 14 layers. Roll over edges to form a lip on the crust and
butter to keep in place. Slice zucchini thinly and place on top of phyllo
crust. Have fun; make a face, circles, or heart, etc. (let the kids do
it).
Sprinkle with remaining cheese and herbs and a little melted butter. Bake
15 minutes, cool on rack.
Copyright Ellen Ecker Ogden From: The Cook's Garden catalog - Spring/Summer
1990 - page 20
----------------------------------------------------------------------------
(7:44:03 pm) : Title: CALZONE RECIPES ** (JTJV38B)
Categories: Main dish, Kids, Italian
Yield: 4 servings
10 oz Refrigerated pizza dough,
1 ea Egg,
1 x Grated parmesan cheese(optio
1 x Recipe Filling
I saw that you were interested in the Calzone recipes in BHG Nov. issue, so
here goes: For calzones, unroll pizza dough. Roll or stretch dough into a
15x10" rectangle. Cut into 6 5" squares. Divide desired filling among
squares. Brush edges with water. Lift one corner and stretch dough over to
the opposite corner. Press edges of dough well w/fork to seal. Arrange on a
greased baking sheet. Prick tops with a fork. Combine egg and 1t water.
Brush onto calzones. Sprinkle w/Parmesan, if desired. Bake 425 for 8-10
mins. Let stand 5 mins. before serving. Makes 6 calzones.
Sausage-Mushroom Filling: In a skillet cook 12oz bulk pork sausage or Italian
sausage until brown. Drain. Stir in:
1/2C pizza sauce
one 4oz pkg. shredded mozzarella cheese (1C)
1 2-oz can mushroom stems and pieces, drained.
Ham-spinach filling: cook 1 10oz pkg frozen chopped spinach according to pkg
directions; drain well. In a bowl combine spinach with:
1C finely chopped fully cooked ham (5oz)
1C shredded Swiss cheese (4oz)
2T thinly sliced green onion
FROM: INGRID WARMBIR (JTJV38B)
----------------------------------------------------------------------------
(7:46:26 pm) : Title: MYSTIC PIZZA ABM
Categories: Italian, Kooknet, Cyberealm
Yield: 6 servings
3/4 c Water; plus
3 tbsp Water
1 tsp Olive Oil
1 tsp Salt
1 tsp Sugar
2 1/2 c Flour
2 tsp Yeast
TOPPINGS
2 tbsp Olive Oil
Salt
Pepper
1 1/2 c Pizza Sauce
1 1/2 c Mozzarella Cheese; grated
Place all dough ingredients in machine and program for knead and first
rise. Press start. When dough is finished, transfer to floured work surface
and let it rest for 5 minutes. Preheat the oven to 400ƒF. Roll dough to 11"
circle and transfer to baking sheet or pizza peel. Brush the olive oil over
the surface of the dough and then shake on salt and pepper. Spread sauce
over the surface and top with mozzarella. Bake the pizza for 20 minutes.
Source: Pizza Etc. From Your Bread Machine Typed by Meg Antczak, Fido
Cooking Conference 07-19-95 Revised for Meal-Master Format by Katherine
Smith
----------------------------------------------------------------------------
(7:48:36 pm) : Title: NEAPOLITAN POLENTA PIE
Categories: Main dish, Vegetarian, Ovo-lacto, Low-fat
Yield: 8 servings
12 oz Nonfat plain yogurt
1 c Polenta
3 c Water
1 tsp Sea salt
1 1/2 c Pizza sauce
1 c Red onion; sliced
1/4 lb Field mushrooms; sliced
2 oz Dried porcini mushrooms
-- soaked
3 tbsp Capers
1 Tomato; sliced
1 c Green bell pepper, sliced
3 tbsp Parmesan cheese, grated
1/3 c Fresh basil, chopped
The day before serving, prepare "cheese" from yogurt by mixing yogurt with
1/2 teaspoon salt and placing it in a strainer lined with several layers of
cheesecloth. Squeeze cloth very gently around yogurt and place over bowl.
Refrigerate and drain for at least 10 hours. Before continuing with recipe,
carefully remove cheesecloth from ball of cheese.
Stir polenta into boiling water. Add 1/2 teaspoon salt. Cover and cook
over low heat, stirring frequently, for 15 minutes or until thick and soft.
Pour into a 9-inch nonstick pie plate and spread evenly over bottom and
sides.
Preheat oven to 425 F. Spread pizza sauce over polenta. Arrange
vegetables over sauce, top with yogurt cheese, capers and Parmesan cheese.
Bake 25 minutes or until pie is bubbling hot throughout. Remove from oven
and top with basil.
Calories per serving: 147 Grams of fat: 1.8 Percentage fat calories: 11%
Cholesterol: 0 mg.
* Source: Delicious! Collection - compiled and edited by Sue Frederick *
Typed for you by Karen Mintzias
----------------------------------------------------------------------------
(7:49:27 pm) : Title: NEW ORLEANS PIZZA
Categories: Pizza
Yield: 2 servings
4 oz Monterey Jack cheese, grated
1/2 c Sour cream
4 oz Cooked andouille sausage, cut diagonally into 12 thin slices
NOTE: Andouille is a spicy Louisiana sausage. You may substitute any
garlicky sausage.
Put a pizza stone on the lowest rack of the oven. Preheat to 400'F. (If you
use a metal pan instead, do not preheat the pan.) Combine the cheese and
sour cream in a bowl. Spread half the mixture to within 1/4" of the edge of
2 12" pizza shells. Arrange 6 slices of the sausage atop each pizza. Slide
the pizzas onto the pizza stone. Bake for 15 minutes, or until the crust is
golden brown. MAKES 2 MEDIUM PIZZAS, 8 SLICES EACH.
Per slice: 183 calories, 19 grams carbohydrates, 5.5 grams protein, 0.7
grams fiber, 9 grams fat (3.5 grams saturated), 252 milligrams sodium.
----------------------------------------------------------------------------
(7:50:23 pm) : Title: MINIATURE PIZZA
Categories: Main dish, Cheese/eggs, Appetizers, Microwave
Yield: 8 servings
English muffins
Tomato Sauce
sl Mozzarella cheese, diced
Dried oregano leaves
Grated Romano or
Parmesan cheese
GARNISHES
Anchovy fillets, pepperoni
Slices, sausage slices or
Mushroom slices
1. Split and toast English muffins conventionally. 2. Spread a heaping
teaspoon of tomato sauce on each toasted English muffin half. Arrange
Mozzarella cheese pieces on muffin halves. 3. Place 6 muffin halves at a
time on a heat-resistant. non- metallic serving platter that has been
covered with a paper or cloth napkin. 4. Heat. uncovered. in Microwave Oven
2 minutes or until cheese begins to melt and becomes bubbly. 5. Spread a
little additional tomato sauce on each muffin half. Sprinkle with oregano
and grated cheese. 6. Arrange garnish on tops of pizzas as desired and
heat. uncovered, in Microwave Oven 30 to 45 seconds or until cheese is
completely melted and garnishes are hot. 7. Cut each pizza into individual
hors d'oeuvres as desired. 8. Serve hot.
----------------------------------------------------------------------------
(7:51:28 pm) : Title: PIZZA ALA SICILIANA (EW)
Categories: Main dish, Pizzas
Yield: 1 servings
3/4 lb Pizza Dough
Semolina or cornmeal for dusting
1 tbsp Olive oil, preferably extra virgin
1/2 c Tomato Sauce
6 Black olives, pitted & sliced
6 Green olives, pitted & sliced
3 Anchovy fillets, rinsed, patted dry & chopped
1 tbsp Drained capers
1 tbsp Freshly grated Parmesan cheese
Place a pizza stone, baking tiles or an inverted baking sheet on the lowest
rack of a cold oven; preheat for 30 minutes to 500 F or the highest
setting.
Place dough on a lightly floured surface and pat into a disk. Use a rolling
pin or your hands to roll or stretch the dough into a circle that is 1/4
inch thick and 10 to 12 inches in diameter. Transfer to a semolina or
cornmeal dusted pizza peel or inverted baking sheet.
Brush the dough with a little of the olive oil. Spread tomato sauce over
the dough to within 1/2 inch of the edge. Distribute olives, anchovies and
capers over the sauce. Sprinkle with cheese. Drizzle with the remaining
olive oil.
Carefully slide the pizza onto the heated pizza stone and bake for 6 to 8
minutes or until the bottom is crisp and browned and the top is bubbling.
Entered by: Diane Pahl (1:2410/120) Recipes from: Eating Well, The Magazine
of Food and Health (tm) ISSN 1064-16399
----------------------------------------------------------------------------
(7:54:18 pm) : Title: FAST & FIT SUNNY PIZZA PIE
Categories: Pies, Vegetables
Yield: 4 servings
PIZZA PIE - PROVENCAL
1/3 c Cornmeal
1/2 c Whole wheat flour
1/2 c All-purpose flour
1/2 tsp Baking powder
1/2 tsp Baking soda
1/2 tsp Dried basil
1/4 tsp Salt
1/2 c Buttermilk
2 tbsp Olive oil
FILLING
1 1/2 c Broccoli; thawed from frozen
3 Green onions; chopped
10 Olives; quartered
3 oz Canned water packed tuna, drain and chunk
5 Marinated artichokes, halved
1/2 tsp Dried thyme
1/4 tsp Pepper
1 1/2 c Mozzarella; shredded
Serve with lightly dressed salad greens, tossed with tomatoes, then finish
with pineapple chunks spooned over yogurt. Sprinkle 1 tbsp of the cornmeal
over side and bottom of greased 9-inch glass pie plate; set aside. In a
bowl, combine whole wheat and all-purpose flours, remaining cornmeal,
baking powder, baking soda, basil and salt; mix in buttermilk and oil. On
work surface, knead about 10 times to form smooth dough. Press evenly over
bottom and 1-inch up side of pie plate. Filling: Top with broccoli, onions,
olives, tuna, artichokes, thyme and pepper; sprinkle with cheese. Bake in
375F 190C oven for about 25 minutes or until crust is golden on bottom. If
desired, broil for 2-3 minutes to brown cheese. Other nutritious
ingredients may be substituted for tuna if desired.
----------------------------------------------------------------------------
sara, ga (10:56:31 pm) : CHEESEBURGER PIZZA
1/2 c. chopped onion
1/2 tsp. black pepper
1 (12 inch) crust, baked
6 slices bacon, cooked crisp and
crumbled
8 oz. ground beef
3/4 c. pizza sauce
12 oz. shredded cheese
Heat oven to 400 degrees. In skillet, over medium high heat, cook onion,
ground beef and pepper until meat is brown. Drain and add pizza sauce
continue cooking 5 minutes. Place baked pizza crust on cookie sheet, top
with ground beef mixture, cheese and bacon. Bake until cheese is completely
melted. Let stand 3 or 4 minutes before slicing. Yields about 4 or 6 slices.
----------------------------------------------------------------------------
sara, ga (10:57:24 pm) : ARTICHOKE PIZZA
2 cans crescent rolls
3/4 c. Ranch dressing
1 (14 oz.) artichoke, drain and dice
1 (4 oz.) pimento, drain and dice
3/4 c. Mozzarella cheese, shredded
3/4 c. Parmesan cheese
Pat dough in jelly roll pan. Bake 375 degrees for 10 minutes. Mix and spread
remaining ingredients. Bake 375 degrees for an additional 15 minutes.
----------------------------------------------------------------------------
sara, ga (11:00:00 pm) : PIZZA SALAD
8 oz. elbow macaroni
3 tomatoes, chopped
1/4 lb. sharp cheese, cubed
1 onion, chopped
1/2 c. salad oil
1/4 c. cider vinegar
1 tsp. oregano
2 tsp. salt
1/4 tsp. pepper
1 clove garlic, mashed
1/3 c. Parmesan cheese
Cook pasta. Drain well. Add all ingredients; toss to mix.
----------------------------------------------------------------------------
sara, ga (11:00:35 pm) : MACARONI AND CHEESE PIZZA
1 (7 1/4 oz.) pkg. macaroni and cheese
2 eggs
1 can pizza sauce
1 sm. can sliced mushrooms
Browned Italian sausage
1 1/2 c. shredded Mozzarella cheese
Prepare macaroni and cheese as directed on package. Add eggs, mix well.
Spread into well greased 12 inch pizza pan or 9 x 13 baking pan. Bake at 375
degrees for 10 minutes. When this is done baking, remove and spoon pizza
sauce over macaroni and cheese mixture. Top with meat, mushrooms and cheese.
Continue baking 10 minutes until gold and bubbly.
----------------------------------------------------------------------------
END OF FILE
The Kitchen Link
http://www.kitchenlink.com