Chicken Garlic Pizza

This is my new favorite pizza (aside from my BBQ chicken variety).  This recipe is courtesy of allrecipes.com with a little personal twist.  :)  (sorry, I always forget to take pictures)


Ingredients:

1 skinless, boneless chicken breast half 2 tablespoons butter or margarine, softened 2 cloves garlic, minced 2 tablespoons chopped green onion 1/2 teaspoon dried basil Directions:  1.  Sprinkle chicken breast with onion salt, garlic powder and spray with olive oil pam and grill in a George Foreman grill until fully cooked through (around 6 or so minutes).  Set aside and let cool. 2.  Meanwhile, in a small skillet over medium heat, melt the butter with garlic, onion and basil. Pour into a chilled dish to cool, and refrigerate until set. 3.  Preheat the oven to 400 degrees F (175 degrees C). 4.  Roll out the pizza dough, place onto a pizza pan or other baking sheet, and spread the herb butter over the surface using the back of a spoon. Arrange chicken on top, then dot with ricotta cheese. Top with tomato slices, cilantro and Parmesan cheese. 5.  Bake for 15 to 20 minutes in the preheated oven, until crust is browned and center is cooked through.

1 (10 ounce) can refrigerated pizza crust dough (I usually make homemade dough) 2 roma (plum) tomatoes, diced 1/2 cup chopped fresh cilantro 1/2 cup ricotta cheese 1/4 cup grated Parmesan cheese

Guy Fierei's S'more Pizza

I made this with my kids last night and we all loved it!

• store-bought pizza doughs
• 1/2 cup bench flour
• 1/4 cup cornmeal
• 1/4 cup slivered almonds
• 3 tablespoons unsalted butter
• 1 sleeve graham crackers, crushed
• 1/2 teaspoon chili powder
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon salt
• 3 cups mini marshmallows
• 2 bars dark chocolate

Preheat oven to 450 degrees F.

Sprinkle flour on a work surface and roll out each piece of dough into a 12 to 14-inch round, 1/4-inch thick. Dust a pizza peel with cornmeal and slide onto the pizza stone. Bake for 6 to 8 minutes or until just beginning to brown.

While pizza crust is baking, toast almonds in a saute pan over medium-high heat. Remove almonds to a plate, and in the same pan, melt the butter. When butter is melted, add the graham cracker crumbs, chili powder, cayenne and salt. Cook for 2 to 3 minutes. Remove from heat and set aside.

Remove pizza from oven and top with half of the marshmallows, randomly place 1 bar of chocolate over marshmallows and return to the oven, 3 to 5 minutes or until marshmallows are puffed and lightly browned. Remove pizza from oven, sprinkle with half of the graham cracker mixture and top with half of the toasted slivered almonds. Repeat for the second pizza. Let the pizzas rest for 3 to 4 minutes, then slice and serve.

*To make it a little more kid-friendly, I omitted the chili powder, cayenne pepper, and salt

Quick and Easy Pizza Crust

This is my favorite pizza crust in the whole world because it is SO fast and easy. No need to let it rise, yet it still turns out great!

Ingredients
3 cups flour (I like to use 1 cup wheat flour, 2 cups white)
1 pkg. yeast
2 Tablespoons vegetable oil
1 teaspoon salt
1 Tablespoon sugar
1 cup warm water

Directions: Preheat oven to 375 degrees. Dissolve sugar, yeast and salt in warm water. Mix in vegetable oil. Add flour one cup at a time and mix (or knead) until dough is smooth and elastic. Spread out on pizza pan.* Add pizza toppings and bake 20-25 minutes or until cheese has melted.

*I personally like to bake the pizza for 6 minutes after spreading it on the pizza stone before adding the toppings to make sure the middle cooks through, but if you're short on time you don't have to do this. After baking it for 6 minutes, then I add the toppings and bake for about 15 more minutes. For the last minute I turn the oven to broil and broil for only one minute. This makes the cheese nice and bubbly. (Watch it carefully so it doesn't burn though!!!)

Makes 1 pizza.

Dorothy's Famous Pizza

I've been meaning to get this posted, so I'm sorry it took me so long. This recipe is the easiest to put together. Prep time- 5 minutes, Rise time- 45 min, and cook time- 25 to 30 min.


· 3 Cups Flour
· 1 pkg. yeast
· 2 Tablespoons sugar
· 1 teaspoon salt
· 3 Tablespoons oil
· 11/2 Cups of water


Stir together flour, yeast, sugar, and salt until well blended. Add oil and water, stir or beat until smooth. Let rise in a metal or glass bowl in a warm oven for 45 minutes. Pour onto a greased cookie sheet or round pizza pan. Spray your hands with pam or put flour on dough to spread dough to edges of pan. Add pizza sauce on top then sprinkle with cheese. Sprinkle with toppings- our favorites are: pineapple with Canadian bacon; pepperoni, or green onion, olives, zucchini squash, mushrooms, and red pepper. Bake at 400 degrees for 20- 25 minutes. The more toppings the longer you want to leave it in the oven.
Enjoy!

Rachael Ray's Pizzagna

I saw this on an episode of Rachael Ray's "30 Minute Meals." If you want an easy way to make lasagna, this recipe is GREAT! My family loved it!

(You can also view it at foodnetwork.com.)

1 pound pasta curls (recommended: campagnelle by Barilla; short fusilli or cavatappi twists may be substituted)
Salt
1 cup ricotta cheese
1/2 cup grated Parmigiano-Reggiano cheese, a couple of handfuls
Handful parsley, finely chopped
1/2 cup sliced pepperoni, cut into thin strips
2 tablespoons extra-virgin olive oil, 2 turns of the pan
1 green or red bell pepper, seeded, quartered and thinly sliced
1 onion, quartered then thinly sliced
2 cloves garlic, sliced
12 crimini mushrooms (baby portabellos), thinly sliced
Black pepper
1 (28-ounces) can crushed tomatoes
3/4 pound fresh mozzarella, thinly sliced
1/2 teaspoon dried oregano
1/2 teaspoon crushed red pepper flakes
Loaf of crusty breadPreheat broiler.

Bring a pot of water to a boil, add pasta and salt the water.

While the water boils combine ricotta, Parmigiano, parsley and pepperoni in a large bowl and reserve.

Heat a large skillet over medium heat with extra-virgin olive oil, 2 turns of the pan. When the oil is hot, add the peppers, onions, garlic and mushrooms. Saute 6 to 8 minutes until tender and mushrooms are dark. Season the vegetables with salt and pepper. Stir in tomatoes and reduce heat to low.

Add a ladle of starchy cooking water to the ricotta just before you drain the pasta. Drain pasta then toss with ricotta and pepperoni mixture. Pour pasta into a baking dish and top evenly with peppers, onion and mushroom sauce. Top with a layer of mozzarella, oregano and red pepper flakes. Place under hot broiler and melt cheese until golden and bubbly. Remove and serve with crusty bread.