Posts Tagged pizza
I am not sure where I originally found this recipe.
- 2 cups flour
- 4 teaspoons baking powder
- 1/2 cup shortening (we used butter)
- 1 cup evaporated milk
- 1 cup tomato sauce
- 1 1/2 cup grated mozzarella cheese
- 1/2 cup each of broccoli and zucchini
- 1/2 cup of meat like pepperoni or chicken (we used pepperoni)
1. Preheat oven to 425F. Place parchment paper on baking sheet.
2. Combine flour and baking powder. Cut in shortening (or butter) until mixture is grainy. Add evaporated milk and stir until dough forms (ours was very liquid-y and we needed to add a little bit more flour to get it to hold together). Turn out onto a floured surface and knead for 30 seconds.
3. Divide dough into 2 pieces. Roll out each to a 40cm piece. Cut each into 4. Spread tomato sauce on each, sprinkle with cheese and add the other ingredients. Starting from one corner, roll up each piece. Sprinkle cheese on top.
4. Bake 15 min. Let cool slightly before serving.
Verdict: These were very good. My family liked the dough, but I have always had a problem with homemade dough, finding then to have very little taste and this dough was no different. I would probably use a store bough pizza dough the next time I make these. Still, a tasty and simple recipe.
This is a Pillsbury recipe.
- 1 can of Crescent Dinner rolls
- 1 9 ounce box of Frozen Roasted Potatoes with Garlic and Herbs (we don’t have this where I live, but we found a similar product: microwavable Garlic and Parsley potatoes, though they weren’t frozen
- 4 eggs (because we made ours in a traditional pizza shape, instead of the square as recommended with raised edges, 4 eggs was probably too much. There was too much liquid on top of the pizza)
- 1/3 cup milk
- 8 slices bacon, cooked and crumbled
- 1 1/2 cup cheddar cheese, shredded
- Salt and pepper to taste
- 2 tablespoons parsley, chopped (we didn’t use because the potatoes we had already had parsley)
1. Preheat oven to 350F. Prepare 13×9 inch cooking pan (or pizza sheet). Unroll the dough and press into prepared pan, pressing perforations to seal. Bake for 5 min.
2. Prepare the potatoes as directed on the package. Cut any large potatoes into smaller pieces.
3. In a bowl, beat eggs. Stir in milk, bacon, 1 cup of the cheese and potatoes. Salt and pepper to taste.
4. Spoon potato mixture onto crust. Sprinkle with remaining cheese and parsley (if using).
5. Bake 20-25 more minutes, until edges are golden and egg has set (ours needed 30).
Verdict: This really did taste like breakfast in a pizza form. You have the bread (crescent rolls), eggs, bacon and home fries. I didn’t think the tastes would work together, but I guess it make sense that they do.
I found this recipe online somewhere. It’s now on the Food and Wine website, but that’s not where I originally found it.
- 1 pizza crust / dough to make 1 pizza crust (and whatever amount of dusting flour you may need to roll out the dough you use)
- 1/4 cup extra-virgin olive oil
- 1 large sweet potato, diced into 1/2 inch pieces
- 1 large Yukon gold potato, diced into 1/2 inch pieces
- 5 large garlic cloves, cut in half lengthwise
- 3 six inch rosemary sprigs (my sister does not like rosemary, so we used oregano to taste)
- 1 cup green and black brine cured olives (neither my sister and I like olives, so we did not use)
- 1 scallion, white and green parts thinly sliced (we used an onion instead)
- Coarse salt
- Pinch of crushed red pepper (we used ground black pepper)
- 2 1/2 tablespoons olive oil (we didn’t use the last 2 tablespoons of this)
1. Preheat oven to 500F. Prepare sheet/stone used to cook pizza.
2. Prepare your dough and transfer to sheet/stone.
3. Heat the 1/4 cup of olive oil in a large skillet until shimmering. Add potatoes and cook over medium heat, turning occasionally, until barely tender, 1o min. Add garlic and rosemary (or oregano) and cook until garlic is golden and potatoes are golden brown, 10 min.
4. Remove garlic and rosemary (if you used). In a food processor, pulse the garlic, olives (if using) and scallion. Add the mixture back to potatoes. Add salt and pepper.
5. Transfer half the potato mixture to a bowl and mash. Spread mashed mixture over pizza dough, leaving a 1 inch border. Top with remaining un-mashed potato mixture. Brush crust with 1/2 tablespoon of olive oil.
6. Bake for 10 (stone) to 16 min (sheet, though ours needed only about 12 min to be cooked) until golden brown. Drizzle remaining olive oil on pizza and sprinkle with salt (we didn’t do either of these).
Verdict: This was a tasty and interesting pizza. In the end my sister and I concluded that it maybe would have tasted better if it had some more toppings, like bacon, and been served with sour cream on top, kind of like a baked potato.
I am not really sure where I found this recipe. Maybe from one of those leaflets in the grocery store whose recipes are all centred on a specific product? It seems like it could be one of those recipes.
- 2 pizza crusts
- 1/3 cup vegetable oil, divided
- 3 tablespoons flour
- 1 375ml can of Carnation Evaporated milk
- 1/2 cup Parmesan cheese
- 1 1/2 cup mozzarella cheese, shredded (divided)
- 1 cup chicken, cooked
- 1 cup cherry tomatoes, cut in two (we may have used less, we only put them on one pizza)
- 1/2 cup chopped onion (we didn’t use)
1. Preheat oven to 450F. Place pizza crusts on pizza dishes. Brush each pizza crust with 1 tablespoon of oil.
2. In a medium pot, heat the rest of the oil at medium heat. Add the flour and stir constantly for 2-3 min.
3. Add the evaporated milk and bring to a boil. Lower heat and cook, stirring occasionally, until thickened, about 5 min.
4. Add the Parmesan cheese and 1/2 cup of the mozzarella cheese. Stir until cheese has melted.
5. Divide mixture and spread half over each crust. Top with chicken, vegetables and rest of cheese.
6. Bake 10 min, until crust is golden and cheese is melted.
Verdict: I liked this recipe. It was an interesting take on pizza; I have never had one without tomato sauce before. The cheese sauce had a really nice creaminess to it.
This recipe is from Pillsbury.
- 6 tablespoons butter, melted
- 1 teaspoon Italian seasoning
- 1/2 teaspoon garlic powder
- 2 12-ounce cans of refrigerated flaky biscuits (what we have here are refrigerated dinner rolls, but they also come in the requisite 10 per can size, so we used that instead)
- 40 slices of pepperoni
- 8 ounces of mozzarella cheese, sliced into cubes
- 1/4 cup Parmesan cheese (this seemed like too much, maybe 1/8 cup would be better)
- 1 1/4 cup pizza sauce, heated
1. Preheat oven to 350F. Spray a fluted pan with cooking spray (we used a bundt pan).
2. In a small bowl, mix the melted butter, Italian seasoning and garlic powder.
3. Separate 1 can of the dough into the 10 rolls. Flatten each into a 3 inch round. Place 2 pepperoni pieces in the centre of each round. Top with cheese (we had cut enough cheese to place 2 cubes in each). Bring dough up and seal edges to form a small ball. Roll in butter mixture. Place the 10 balls into the pan. Sprinkle with Parmesan cheese. Repeat with remaining can and place in a second layer over the Parmesan cheese. (It said to pour left over butter over, but we didn’t have any left.)
4. Bake for 33-38 min, until golden brown (ours took about 30 min). Cool 5 min before inverting onto a serving plate. Serve with heated pizza sauce for dipping.
Verdict: This was delicious! They were like breadsticks and pizzas merged together. Twenty balls were probably a little much for 3 people, but they made nice leftovers for lunch the next day.
This was another attempt to try and make a pizza that I liked. I found this recipe online, though it was a little confusing, having ingredients in the instructions that it didn’t have in the list of ingredients.
- 1 can of tuna, drained (I assume 1 c an = 6 ounces)
- 1 tablespoon lemon juice
- 1 can refrigerated crescent rolls
- 1/4 cup mozzarella cheese, grated
- 1/4 cup cheddar cheese, grated
- 1/2 cup green pepper, chopped (omitted)
- 1/2 cup onion, chopped
- 4 ounces sliced mushrooms (omitted)
- 4 slices of bacon, cooked and crumbled
- 1/4 cup milk
- 1 egg (the original recipe doesn’t list how many to use and although the instructions had a plural eggs I chose to use 1)
- 1 tablespoon Parmesan cheese (which is less than the 7 teaspoons – or two and one third tablespoon- they said to use)
1. Preheat oven to375F.
2. Place crescent rolls evenly over a 12 inch pizza pan. Press to seal perforations. Sprinkle cheese over crust.
3. In a small bowl, mix together tuna and lemon juice.
4. Spread tuna and vegetables evenly over pizza.
5. Place bacon pieces evenly over pizza.
6. In a medium bowl, combine milk and egg. Pour over pizza.
7. Sprinkle with Parmesan cheese.
8. Bake for 23 to 33 min (mine only needed about 15).
Verdict: There was so much on this pizza that I should like (cheese, tuna and bacon) but I guess I will never get over my dislike of pizza. And, probably because mine cooked so fast, the onions were a little raw, which I am not fond of. Should have cooked them a little first.
This is a recipe I found on the Kraft website (although the recipe as it stands now online is very different from the one I have. I guess I found mine in one of the Kraft magazines).
- 1 can refrigerated Crescent Rolls
- 16 slices pepperoni
- 1 cup shredded mozzarella cheese
- 1/3 cup pizza sauce
- 2 tablespoons Parmesan cheese
1. Preheat oven to 375F.
2. Unroll crescent rolls. Separate into 4 rectangles. On a lightly floured surface press perforations together to seal. Roll out each piece to 7×5 inches.
3. Arrange 4 pepperoni pieces on each rectangle.
4. Mix together mozzarella and sauce and spread evenly over pepperoni on each piece.
5. Fold each rectangle in half. Press close with a fork. Sprinkle with Parmesan cheese.
6. Bake 12 min until golden brown.
Verdict: These were really simple to make and got the ultimate compliment from my sister: tastes like pizza!