Teriyaki Chicken Pizza

Teriyaki Chicken Pizza

1 12 inch pizza crust, baked

1 package Hormel Teriyaki Chicken

8 slices bacon, cooked and crumbled

1/2 cup thinly sliced onion

1/2 cup thinly sliced green pepper

1/2 cup thinly sliced mushrooms

1 1/2 cups shredded mozzarella

1.  Preheat oven to 425 degrees.  Grease a baking sheet or pizza stone. Bake your pizza crust.

2.  Spread the Hormel Teriyaki Chicken over the crust. You may want to cut some of the chicken into smaller pieces.

3.  Sprinkle the bacon, onion, green pepper and mushrooms over the top. Now, sprinkle the cheese over all, as evenly as possible.

4.  Bake for 12 to 14 minutes or until cheese is bubbly and a bit browned.

Serves 8

Philly Cheese Steak Pizza

Philly Cheese Steak Pizza

Crust

2 cups. all-purpose flour

2 tsp. yeast

1 1/2 tsp. salt

2/3 cup warm water

3 Tbsp. olive oil

Sauce

4 ounces cream cheese, softened

2 Tbsp. sour cream

1/2 tsp. beau monde seasoning

Toppings

1 Tbsp. olive oil

1 cup sliced red onion

1 cup sliced green pepper

1 cup sliced mushrooms

3 cloves garlic, minced

1/4 tsp. black pepper

1/2 tsp. beau monde seasoning

1/2 lb. leftover roast beef, sliced

2 cups shredded mozzarella

1 cup shredded cheddar cheese

1.  Preheat oven to 425 degrees. Grease a 12 inch pizza pan.

2.  Combine 1 cup flour, yeast, sugar and salt in a bowl. Add warm water and oil; mix until well blended. Gradually add enough flour to make a soft dough. Knead until elastic. Let sit while preparing toppings.

3.  Combine cream cheese, sour cream and beau monde seasoning. Set aside.

4.  Heat oil in large skillet on med-high heat. Add veggies, garlic, pepper and beau monde seasoning. Cook for about 7 to 10 minutes. Add roast beef and heat.  Cool.

5.  Pat out dough into pan. Make sure you form a rim.

6.  Spread sauce over crust. Then spoon the veggie/meat mixture over the top. Now, sprinkle cheese over it all.

7.  Bake for 12 to 15 minutes or until cheese is bubbly and crust is browned.

**If you can't find beau monde seasoning in the store, you can find a recipe HERE.

Pizza Margherita

Pizza Margherita

Sauce:

1 (14 oz.) can diced tomatoes, drained

1/2 tsp. sugar

1 garlic clove, chopped

2 large basil leaves

Pizza:

1 recipe of pizza dough  Here 

8 oz. fresh mozzarella, sliced

1 tomato, sliced

8 basil leaves, torn

2 tsp. truffle oil

In a food processor, puree tomatoes, sugar, garlic and the 2 basil leaves.  Pour into fine-mesh strainer, set over a bowl and let drain for 15 minutes.

Using a pizza stone, heat oven to 450 degrees. Spread a thin layer of tomato sauce over pizza crust with rubber spatula, leaving 1/2 inch border around edges.  Cook directly on stone for 5 minutes.  Remove.  Add cheese and tomato slices.  Cook 5 to 10 minutes, or until cheese is melted and crust is browned.  Remove from oven and carefully lay a paper towel over entire pizza. Lightly pat to absorb any water that comes from cheese.  Spread basil pieces over pizza, drizzle with truffle oil and slice.  Serve immediately.

Serves 2.

Meat Lovers Pizza

Meat Lovers Pizza

1 recipe of pizza crust dough  Here 

1/4 c. pizza sauce (I used this recipe)

12 oz. shredded mozzarella

12 pepperoni slices

1 link Italian sausage, removed from casing and cooked

1/4 lb. ground beef, cooked

1/2 lb. bacon, cooked and crumbled

1/2 lb. ham, diced

1 jalapeno, sliced (optional)

Preheat oven to 450 degrees and place pizza stone on lowest oven rack. Let stone heat while the oven is preheating.  When preheating is complete, remove pizza stone from oven and spread pizza crust onto stone. Top crust with pizza sauce and shredded mozzarella. Add meats and cook 10 to 12 minutes or until crust edges are golden brown. Remove from oven and transfer to cutting board.

Slice and serve immediately.

Serves 2