Recipe: Pizza Party Recipes (28) - 08-08-97 Recipe Swap (updated)

28 PIZZA PARTY RECIPES
Recipe Swap - August 8, 1997

RECIPES IN THIS FILE:
Chinese Chicken Pizza
Calzone with Sausage or Vegetable Filling
Fabulous Shrimp Pizza
Seafood and Artichoke Pizza
Fruit Pizza
Velma's Blueberry Sour Cream Pie
Parmesan Cheese Slices
Crockpot Pizza
Dessert Pizza
Herb and Cheese Puffs
Blueberry Pizza Dessert
Vegetarian Pizza (no cheese)
English Muffin Pizzas
Breakfast Pizza
Traditional Pizza Dough
Broiled Tomato-Pesto Sandwiches
Shiitake Pesto Pita Pizzas
White Pizza - Authentic Italian
Macaroni Pizza
Rob's Focaccia with Eggplant, Tomatoes and Anchovies
Calzone with Four Cheeses and Eggplant
Sweet Peppers and Onion Pizza
Polenta Pizza
Sun Dried Tomato Focaccia Bread
Pizzaria Uno's Pizza Crust
Stuffed Bread with Spinach and Feta
Pizza with Rice Crust
Smoked Chicken with Tomato Pizza

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CHINESE CHICKEN PIZZA
Source: Sharon Barbour, 1994
Makes 4 servings

3 chicken breast halves without skin, diced
1/2 cup diced green onion, divided use
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 (such as Boboli)
1/2 cup low fat shredded Monterey jack cheese
1/2 cup shredded nonfat mozzarella cheese

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 chicken, 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 F oven. Top with remaining green onion and return to oven for another 2 minutes.

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SueA, CA: Long recipe - pretty easy to put together

CALZONE WITH SAUSAGE OR VEGETABLE FILLING
Source: Sunset Magazine
Makes 4 servings

FOR THE CRUST:
1 package active dry yeast
1 cup warm water (about 110 degrees F)
1/2 teaspoon salt
2 teaspoons olive oil
2 to 3 cups all-purpose flour
FOR THE 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 (8 ounce) can tomato sauce
1 (2 1/4 ounce) can sliced olives, drained
1 teaspoon dry basil
1/2 teaspoon oregano leaves
1/2 teaspoon sugar
1/4 teaspoon crushed red pepper flakes
2 cups shredded mozzarella cheese
1/2 cup grated Parmesan cheese
Salt and pepper, to taste

TO PREPARE THE DOUGH:
Dissolve yeast in 1 cup 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).

WHILE DOUGH RISES, PREPARE THE 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 sauce 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.

TO FILL AND BAKE:
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 ones 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 spatula 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 F for 15 to 20 minutes till brown.

*VARIATION:

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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FABULOUS SHRIMP PIZZA
Source: Su-Lyn Seah, 1994

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

1 pizza crust (I use Boboli, or Platina Italian flatbread)
5-6 garlic cloves, crushed (I am a garlic lover, so you may want to use less)
1 tbsp olive oil (or maybe a little bit more)
Lemon juice
The usual Italian herbs - oregano, basil etc
Ground black pepper
1/3 pound cocktail shrimp
About 1 cup of grated cheese (I use mozzarella and whatever else is in the fridge)
Chopped fresh parsley

Heat oven to 450 degrees F.

Cover the garlic 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 color.

Bake 10-15 minutes.

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SEAFOOD AND ARTICHOKE PIZZA
Source: Elizabeth Stevens
Makes 4 servings

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 (your favorite dough, unbaked)
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.

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FRUIT PIZZA
From: Cookie, NH
Makes 10-12 servings

Here is a GREAT pizza we all love.

1 (20 oz) pkg refrigerator sugar cookie dough
1 (8 oz) pkg cream cheese, softened
1/3 cup sugar
1/2 tsp vanilla
Assorted fruit
3/4 tbsp orange marmalade or apricot preserves
1 tsp water

Freeze cookie dough 1 hour.

Slice chilld dough into 1/8-inch slices. Line foil-lined 14-inch pizza pan with slices, overlapping edges slightly.

Bake at 375 degrees F for 10-12 minutes or until golden brown. Cool.

Invert cooled crust onto serving plate; carefully remove foil. Turn right side up (at this point I put it back onto the pizza pan).

Combine cream cheese, sugar and vanilla, mixing until well blended. Spread over crust. Arrange fruit over cream cheese layer.

Glaze with combined marmalade and water. Chill.

Cut into wedges to serve.

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VELMA'S BLUEBERRY SOUR CREAM PIE
Makes 1 pie
From: Velma, TN

1 unbaked pie crust
FOR THE FILLING:
1 cup sour cream
2 Tbsp flour (mix in with the sugar)
3/4 cup sugar
1 egg
1 tsp. vanilla
1/4 tsp. salt
2 1/2 cups blueberries (fresh or frozen)
FOR THE TOPPING:
3 Tbsp. flour
2 Tbsp. sugar
1 1/2 Tbsp. butter
3 Tbsp. finely chopped pecans

Beat sour cream, 2 tablespoons flour, 3/4 cup sugar, egg, vanilla, and salt together until smooth - about 5 minutes.

Fold in blueberries. Pour into pie crust.

Bake at 400 degrees F 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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PARMESAN CHEESE SLICES
From: SueA, CA
Makes 1 loaf

1 pound loaf French bread
1/3 cup margarine or butter, softened
1 cup mayonnaise
1/2 cup grated Parmesan cheese
1/2 cup finely chopped onion
1/2 teaspoon Worcestershire
Paprika

Heat over to 300 degrees F.

Cut bread in half lengthwise; spread cut surfaces with margarine. Place on ungreased cookie sheet.

Bake at 300 degrees F 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.

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Risa G., NJ: For anyone with a crockpot:

CROCKPOT PIZZA

1 1/2 lbs of ground beef or sausage (or combo of both)
1 medium green pepper, chopped
1 medium onion, chopped
1 small jar of spaghetti sauce
1 small jar of pizza sauce
1 pkg pepperoni
1 (12 oz) pkg kluski noodles
1 (4 oz) can sliced mushrooms, drained
2 cups shredded mozzarella cheese
2 cups shredded cheddar cheese
1/2 cup grated Parmesan cheese

Brown meat with peppers and onion. Drain grease; add sauces and simmer 10 minutes.

Cook noodles and drain.

Layer in crock pot as follows: meat, sauce noodles, pepperoni, mushrooms, cheeses. Repeat layers. Pot should be full

Cover crock pot and cook on LOW for 1 1/2 hours. If prepared the night before and refrigerated, allow extra cooking time.

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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*
1 (8 ounce) package cream cheese, softened
1/3 cup confectioners' sugar
1/2 teaspoon vanilla extract
1 (20 ounce) can cherry pie filling

Preheat the oven to 350 degrees F.

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.

*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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HERB AND CHEESE PUFFS
Source: Pillsbury Best Recipes
From: SueA, CA
Makes 10 puffs.

1 cup milk
1/4 cup butter or margarine
1 cup flour
1/4 teaspoon garlic salt
1/4 teaspoon oregano leaves
1/4 grated parmesan cheese
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 to the milk; beat vigorously until mixture forms a ball. Remove from heat; stir in cheese. Add eggs, one 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.

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BLUEBERRY PIZZA DESSERT
Source: rec.food.baking, 1997
From: Vicki,La
Makes 12 servings

1 (18-19 oz) pkg white or yellow cake mix
1 1/4 cups quick cooking oats, uncooked, divided use
1/2 cup margarine or butter, softened, divided use
1 egg
1/2 cup chopped nuts
1/4 cup firmly packed brown sugar
1/4 cup quick cooking oats
1/2 tsp ground cinnamon
1 (21 oz) can blueberry pie filling
Whipped cream, for serving

Preheat to 350 degrees F.

In a large bowl, combine (dry) cake mix, 1 cup oats and 6 tablespoons margarine until crumbly; reserve 1 cup crumbs for topping.

Blend egg into remaining crumbs. Press into deep dish pie pan forming a short rim.

Bake for 12 minutes.

Meanwhile, add to reserved crumbs, the remaining 1/4 cup oats, 2 tablespoons 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.

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VEGETARIAN PIZZA (no cheese)
From: Risa G., NJ

Canned or spaghetti sauce in a jar
1 tbsp. dried basil
1/4 tsp. dried oregano
1/2 red and green bell pepper, sliced
1 small onion, sliced
2 tbsp. chopped, black olives
12 pimento stuffed olives, sliced
1 to 2 tbsp. olive oil
1 (4 oz.) can drained, sliced mushrooms
2 tbsp. nutritional yeast
1/2 tsp. garlic and onion powder
1/4 tsp. hot chili flakes, dried

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 nutritional yeast over the sauce on the pizza and sprinkle salt over all. Top with cooled onion, peppers, olives, mushrooms.

Bake in a hot, 500 degree F oven for about 12 to 15 minutes, until bottom of crust is golden.

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ENGLISH MUFFIN PIZZAS
From: Cookie, NH

Brown English muffins under broiler.

Add pizza or spaghetti sauce as desired. Add veggies and top with cheese.

Return to broiler to melt cheese. Enjoy!

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BREAKFAST PIZZA
Source: Randall Nortman
From: Vicki,La
Makes 4 servings

1 recipe Traditional Pizza Dough (recipe follows)
1 tablespoon vegetable oil
1 (16 oz) can tomatoes, drained, chopped
Salt and pepper
8 bacon slices, partially cooked
4 eggs

Preheat oven to 425 degrees F. Brush prepared dough in pizza pan 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 and bake about 10 minutes or until the whites are set but the yolks done as desired. Serve at once.

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 knead 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.

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 dough while kneading, or maybe shredded cheese.)
- 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.

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BROILED TOMATO-PESTO SANDWICHES
Source: Eating Well magazine, July/Auguest, 1992
Makes 4 servings
From: SueA, CA

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 or 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.

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Risa G., NJ: This one sounds really good. I love gourmet mushrooms. Can't get enough of them.

SHIITAKE PESTO PITA PIZZAS
Makes two pizzas

1 Whole grain pita
Shiitake Pesto, to tatse (recipe follows)
2 Tbsp Anchovy paste (or to taste)
2 medium shiitake mushrooms, thinly sliced
1 small Roma tomato, sliced lengthwise
1 oz. Feta cheese, crumbled
1 small Vidalia onion, thinly sliced
Grated Romano cheese, to taste

Preheat oven to 350 degrees F

Slice pita into two round "pizzas crusts" with serrated knife, being careful not to rip them. Prepare the Shiitake Pesto; set aside.

Spread pizza halves lightly with anchovy paste first then spread pesto over the paste.

Divide tomato, feta, mushroom pieces and onion between the two pizzas. Sprinkle with Romano.

Bake on sprayed cookie sheet for 12-15 minutes, until Romano starts to brown.

SHIITAKE PESTO

In a blender combine:
1/4 cup chopped fresh parsley
1/4 cup chopped fresh basil
1 tbsp pine nuts
4 medium shiitake mushrooms
1 tbsp olive oil
1 clove garlic
Dash white pepper

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WHITE PIZZA - AUTHENTIC ITALIAN
Source: George Earl - Baltimore, Maryland
Makes 1 pizza

"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." - Vicki Reading, 1994

FOR THE PIZZA DOUGH:
2 cups warm water (105 degrees F)
3 teaspoons dry yeast
4 3/4 cups white flour, divided use
1 teaspoon salt
1 tablespoon olive oil
FOR TOPPING:
Olive oil
Coarse Kosher salt (sea salt)
Cried rosemary

Dissolve yeast in the 2 cups 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 (approximately 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.

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MACARONI PIZZA
From: Sandy G. OH

2 cups elbow macaroni, cooked, and drained
1 egg
1/2 cup milk
1 pound ground beef
1/2 cup chopped onion
2 cans (8 oz. each) 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 cheese

Pour the cooked macaroni in a greased 9x13-inch baking pan or dish. Beat egg and milk together; pour over macaroni.

Brown the ground beef and onions; drain off any excess fat. Add seasonings, tomato sauce and mushrooms; pour over macaroni. Top with the cheeses.

Bake at 350 degrees F until cheese melts and its bubbly, about 20-25 minutes.

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ROB'S FOCACCIA WITH EGGPLANT, TOMATOES AND ANCHOVIES
Makes 1 (12-inch) pizza
Source: George McTyre

"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 or on. I have a round glazed terracotta dish which I bought in Italy which, I'd say, is about 12-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." - George McTyre

1 loaf good quality frozen bread dough, defrosted
1 average-sized eggplant
5 or 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.

TO PREPARE THE PIZZA:
Peel eggplant and slice in about 1/4-slices to make circles. Place on a greased cookie sheet.

Bake at eggplant at 350 degrees F, 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-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 the dough in a preheated 400 degree F oven 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 degrees F or so. Keep an eye on it. It should be nicely browned and bubbly. The type of cooking utensil will determine times.

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CALZONE WITH FOUR CHEESES AND EGGPLANT
Adapted from source: Art Poe, 1990's
From: Vicki,La
Makes 4

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

FOR THE EGGPLANT FILLING 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
FOR THE DOUGH:
1 cup warm water (105 to 115 degrees F), divided use
1 envelope dry yeast
3 tablespoons olive oil
3/4 teaspoon salt
3 cups (or more) bread flour
FOR ASSEMBLY:
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 (to garnish)

TO PREPARE THE FILLING:
(The filling can be prepared 1 day ahead. Cover and refrigerate remaining garlic-oil mixture and eggplant mixture separately. Bring to room temperature before using.)

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.

TO PREPARE THE DOUGH:
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:
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 F for 30 minutes.

Mix cheeses together in bowl; set aside

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 reserved 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. (Have enough flour under calzones so they will lift easily after standing.) 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.

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Risa G., NJ: 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 AND ONION PIZZA
Source: Frank I. Mason, 1995

FOR THE CRUST:
1 tsp. yeast
2 tsp. sugar
3/4 cup HOT water (120 degrees F)
1/2 cup whole wheat flour
1 1/4 to 1 1/2 unbleached all-purpose flour, divided use
1/4 cup cornmeal (for flouring pan only)
FOR TOPPING:
1 (6 oz) can tomato paste, to taste
1 medium yellow bell pepper, thinly sliced
1 medium red bell pepper, thinly sliced
1 medium yellow onion, thinly sliced
1 (8 oz) can sliced mushrooms, drained (I didn't have any fresh ones)
1 cup shredded fat free mozzarella (or equivalent)
1 (14 oz) can diced Italian tomatoes with garlic and spices, drained
2 cloves garlic, minced (I like my garlic, omit if you don't..)

Preheat oven to 450 degrees F.

TO PREPARE THE CRUST:
In a large bowl dissolve the yeast and sugar in 3/4 cup hot water. Add whole wheat flour and 1/2 cup of the unbleached 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)

Lightly brush the dough with tomato paste (I ended up using only 1/2 of the can). Place remaining ingredients on pizza

Bake for 15-20 minutes.

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POLENTA PIZZA
From: Risa G., NJ

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 spaghetti sauce and veggies. Bake. Eat.

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SUN DRIED TOMATO FOCACCIA BREAD
Source: Southern Living Magazine, March, 1994
Makes two (10-inch) loaves

10 pieces sun-dried tomatoes (about 1/3 cup)
1/2 cup boiling water
1 cup milk
2 tbsp butter or margarine
3 1/2 to 4 cups bread flour, divided use
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 1/2 cup boiling water in a small saucepan; let stand 30 minutes. Remove soaked tomatoes, reserving liquid; finely chop tomatoes using kitchen shears, and set aside.

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

Combine 1 1/2 cups flour, yeast, sugar and salt 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 drained 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 F for 15 minutes. Brush with remaining olive oil mixture, and bake 5 to 10 additional minutes, or until lightly browned and bread sounds hollow when tapped. Cool on wire racks.

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PIZZARIA UNO'S PIZZA CRUST
Source: P. Scott Morris

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

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STUFFED BREAD WITH SPINACH AND FETA
Adapted from source: WKBW
From: Vicki,La

"This dish makes a beautiful presentation. It tastes like Greek spinach pie."

1 medium Spanish onion, chopped
1 tablespoon chopped garlic
Olive oil
20 oz. fresh spinach, chopped
1 1/2 pounds pizza dough
Juice from 1 whole lemon
8 oz. feta cheese, crumbled
FOR BRUSHING ON TOP:
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. Set aside.

Roll out the 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 spatula. 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. (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.)

Bake at 350 degrees F for up to 45 minutes.

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PIZZA WITH RICE CRUST
Source: Uncle Ben's advertisement, Madame Au Foyer (French-Canadian magazine), November/December 1993
From: Vicki,La
Makes 4 servings

2 cups cooked Uncle Ben's Converted Rice
1 egg, beaten
2 1/2 cups grated mozzarella cheese, divided use
2 drops Tabasco sauce
1/2 cup tomato sauce
1 small diced tomato
1 clove garlic, chopped
1/4 tsp dried oregano
1/4 tsp dried basil
1/4 tsp pepper
1/4 lb pepperoni, thinly sliced
1/2 small green pepper, thinly sliced
1/2 small red onion, very thinly sliced
1 tsp olive oil

Preheat oven to 400 degrees F.

In a bowl, combine the rice, egg, 1/2 cup the of cheese, and the Tabasco. Spread into a 12-inch pizza pan.

Bake at 400 degrees F for about 4 minutes.

Spread with 1 cup of the 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.

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Margaret, MA: 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 moisture in the tomatoes from being excessive), place on dough or baked crust. Add other toppings.

Bake to make an interesting pizza. The moisture in the tomatoes makes the texture of the topping softer then you might expect.

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Margaret, MA: This time of year you might have some leftover grilled chicken you could use.

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SMOKED CHICKEN WITH TOMATO PIZZA
Source: A Taste of Something Special (American Airlines)

1 (6-inch) Boboli pizza crust
2 Tbsp olive oil
1/4 cup your favorite tomato sauce
1 smoked chicken breast (or your favorite meat)
1/2 oz sun-dried tomatoes in oil, drained and julienned
2 oz fresh mozzarella cheese
1 tsp fresh oregano
1 tbsp chopped fresh parsley

Brush pizza crust with olive oil. Spread tomato sauce evenly over crust.

Remove skin from chicken. 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.