Recipe: White Pizza
Pizza/FocacciaADVERTISEMENT
White Pizza
rec.food.recipes/Mardi Desjardins (1999)
Servings: 8
SAUCE
6 tablespoons Butter
6 tablespoons Olive Oil
2 tablespoons White Wine
1 teaspoon Rosemary
1 teaspoon Basil
2 Cloves Garlic -- minced
TOPPING NO. 1
1 1/2 Onions
8 ounces Mozzarella Cheese
8 ounces Ricotta Cheese
1 package Frozen spinach
TOPPING NO. 2
2 Onions
8 ounces Mozzarella Cheese
8 ounces Provolone Cheese
1 ounce Romano Cheese
1 pound Italian Sausage
1/2 teaspoon Rosemary
Pepper
Sauce: Saute garlic in butter and olive oil. Add all other ingredients and simmer for 15 minutes.
Toppings 1: Thaw and drain the spinach. Slice then microwave onions for 5 minutes on high. Apply sauce to favorite crust, arrange onions, cheeses and spinach, add fresh ground pepper to taste, bake 425-450 until done.
Toppings 2: Chop onions and sausage coarsely and for 8 minutes on high, drain off liquid. Apply sauce to crust, arrange sausage, onions and cheeses, sprinkle rosemary and fresh ground pepper on top.
Bake 425-450 until done. NOTES: These are enough ingredients for 3 medium pies. Salt may be added to top but be careful.
rec.food.recipes/Mardi Desjardins (1999)
Servings: 8
SAUCE
6 tablespoons Butter
6 tablespoons Olive Oil
2 tablespoons White Wine
1 teaspoon Rosemary
1 teaspoon Basil
2 Cloves Garlic -- minced
TOPPING NO. 1
1 1/2 Onions
8 ounces Mozzarella Cheese
8 ounces Ricotta Cheese
1 package Frozen spinach
TOPPING NO. 2
2 Onions
8 ounces Mozzarella Cheese
8 ounces Provolone Cheese
1 ounce Romano Cheese
1 pound Italian Sausage
1/2 teaspoon Rosemary
Pepper
Sauce: Saute garlic in butter and olive oil. Add all other ingredients and simmer for 15 minutes.
Toppings 1: Thaw and drain the spinach. Slice then microwave onions for 5 minutes on high. Apply sauce to favorite crust, arrange onions, cheeses and spinach, add fresh ground pepper to taste, bake 425-450 until done.
Toppings 2: Chop onions and sausage coarsely and for 8 minutes on high, drain off liquid. Apply sauce to crust, arrange sausage, onions and cheeses, sprinkle rosemary and fresh ground pepper on top.
Bake 425-450 until done. NOTES: These are enough ingredients for 3 medium pies. Salt may be added to top but be careful.
MsgID: 3110497
Shared by: Betsy at Recipelink.com
In reply to: Recipe: Assorted Recipes (32)
Board: Daily Recipe Swap at Recipelink.com
Shared by: Betsy at Recipelink.com
In reply to: Recipe: Assorted Recipes (32)
Board: Daily Recipe Swap at Recipelink.com
- Read Replies (36)
- Post Reply
- Post New
- Save to Recipe Box
ADVERTISEMENT
Random Recipes from:
Pizza/Focaccia
Pizza/Focaccia
- Avocado Chicken Pizza
- A-1-Derful Mini Pizzas (using English muffins)
- Crazy Crust Pizza - VIVA LA PIZZA
- Pizza Dough
- Harris Pizza Quad Cities
- Pizza Pronto and Pizza Burgers (using biscuit mix) (Fleishmann's Yeast, 1961)
- Anytime Pizza (using French bread or English muffins, serves 2)
- Good Life Tortilla Pizzas (with filling and topping)
- West Coast White Pizza (with goat cheese, ranch dressing, and mozzarella)
- Tomato-Cheese Calzones (using salami and sun-dried tomatoes) (McCall's)
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg
Allowed file types: .gif .png .jpg .jpeg
POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
- Do not use the message boards for advertising or solicitation of our visitors.
- Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
- Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
- Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
- Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
- Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
- E-mail all site-related questions and comments to:help@recipelink.com
-
The message
boards are monitored and not all posts are accepted. We reserve the right to
modify, move, use or remove (or not remove) information posted at our discretion
and without prior notification or explanation. Failure to follow the guidelines
may result in loss of access. These guidelines are subject to change without
notice.
Not required, but a request:
Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!
Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
- Do not use the message boards for advertising or solicitation of our visitors.
- Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
- Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
- Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
- Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
- Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
- E-mail all site-related questions and comments to:help@recipelink.com
-
The message
boards are monitored and not all posts are accepted. We reserve the right to
modify, move, use or remove (or not remove) information posted at our discretion
and without prior notification or explanation. Failure to follow the guidelines
may result in loss of access. These guidelines are subject to change without
notice.
Not required, but a request:
Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!
Thank you for participating!