Monster Snack: Spicy Meat and Cheese Stromboli

Cook Time: 14 min
Level: Easy
Yield: 4 servings


Ingredients

1 tube refrigerated pizza dough (recommended: Pillsbury brand)
2 tablespoons all-purpose flour or corn meal
1/4 pound sliced pepperoni, about 24 slices
6 slices provolone, deli sliced
6 slices Italian hot ham
8 slices Genoa salami
2 tablespoons extra-virgin olive oil
2 tablespoons sesame seeds
2 teaspoons Italian seasoning blend
2 tablespoons grated Parmigiano or Romano
1 teaspoon crushed red pepper flakes
1 teaspoon garlic powder
The Big Dipper: Simple Marinara Dipping Sauce, recipe follows, optional


Directions

Preheat oven to 400 degrees F.


Break open the tube of dough and remove it from container. Dust your hands and lightly coat the dough with flour or cornmeal the roll out onto work surface. Stretch out dough, gently spreading out the rectangle shape it has been formed into already. Cut the thin rectangular dough into 4 equal pieces, working across the dough: cut it in half and cut each half in half again. Cover each piece of dough with: 6 slices pepperoni, 1 1/2 slices cheese, 1 1/2 slices hot ham and 2 slices Genoa salami. Roll each piece on an angle from corner to corner making a long roll that is thicker in the middle and thinner on each end. Brush rolls with extra-virgin olive oil then mix sesame seeds, cheese and seasonings in a small cup, sprinkle and pat the mixture into the dough. Bake until evenly golden, 12 to 14 minutes then serve. If desired, serve with Dipping Sauce.


The Big Dipper: Simple Marinara Dipping Sauce:

Yield: 2 cups
Prep Time: 2 minutes
Cook Time: 7 minutes
Ease of preparation: easy


1 tablespoon extra-virgin olive oil
3 cloves garlic, finely chopped
1 teaspoon hot red pepper flakes
1 tablespoon anchovy paste, optional but recommended
1 tablespoon chopped flat-leaf parsley
1 (15-ounce) can crushed tomatoes
Salt and pepper


Heat a small pot over medium heat. Add extra-virgin olive oil, garlic, pepper flakes and anchovy paste. Cook 2 minutes. Add parsley, tomatoes, salt and pepper. Stir sauce, bring to a bubble and simmer 5 minutes over low heat then place in small bowl and serve.

From: foodnetwork.com

Thai Chicken Pizza

Cook Time: 20 min
Level: Easy
Yield: 4 servings


Ingredients

1 pizza dough, any brand
1/2 cup duck sauce or plum sauce
1/2 teaspoon crushed red pepper flakes
1 package (2 cups) shredded provolone or Monterey Jack cheese
1/2 red bell pepper, thinly sliced
1 tablespoon vegetable oil
2 tablespoons soy sauce
1 rounded tablespoonful peanut butter
2 teaspoons hot sauce
2 teaspoons grill seasoning (recommended: Montreal Steak Seasoning) eyeball it
4 chicken breast cutlets, 1/2 pound
2 tablespoons honey
2 tablespoons rice wine vinegar or cider vinegar
1/4 seedless cucumber, peeled and cut into matchsticks
4 scallions, chopped
1 cup bean spouts, a couple of handfuls
Palm full cilantro leaves, chopped
1/4 cup chopped peanuts, 2 ounces


Directions

Preheat oven to 425 degrees F.


Form pizza crust on pizza pan or cookie sheet. Top with duck or plum sauce - spread it around like you would pizza sauce. Sprinkle the pizza with some crushed red pepper flakes then top with cheese and peppers. Bake until golden and bubbly, 15 to 17 minutes.


Preheat a grill pan over medium-high heat. Combine vegetable oil, soy sauce and peanut butter with hot sauce and grill seasoning. Use the microwave to loosen up peanut butter if it is too cold to blend into sauce, 10 seconds ought to do it. Add chicken and coat evenly with mixture. Let stand 10 minutes then grill chicken cutlets 2 to 3 minutes on each side, until firm. Slice chicken into very thin strips.


While chicken cooks, mix honey and vinegar and add the cucumber. Turn to coat evenly.


Top the hot, cooked pizza with chicken, scallions, sprouts and cilantro. Drain cucumbers and scatter over the pizza. Garnish pizza with peanuts, cut into 8 wedges and serve.

From: foodnetwork.com

The Only Pizza You'll Ever Want Again: Chicken, Sun Dried Tomato, Broccoli, Ricotta, Mozzarella and Basil

Cook Time: 20 min
Level: Easy
Yield: 4 servings, 8 slices

Ingredients

Crust:

1 (16-ounce) package pizza dough, brought to room temperature
2 teaspoons extra-virgin olive oil
2 tablespoons grated Parmigiano-Reggiano

Toppings:

1/3 pound broccoli from trimmed broccoli bin in produce section, 1/3 head
1 tablespoon extra-virgin olive oil, 1 turn of the pan
3 cloves cracked garlic
1/2 pound chicken breast cut for stir fry or chicken tenders
Salt and freshly ground black pepper
1 cup part skim ricotta cheese
10 sun dried tomatoes in oil, drained and sliced
1 cup shredded mozzarella cheese, available on dairy aisle
12 to 15 leaves fresh basil, torn or stacked and thinly sliced

Directions

Preheat oven to 500 degrees F.

On a 12-inch nonstick pizza pan, stretch out your dough and form the
pizza crust. Drizzle 2 teaspoons extra virgin olive oil on crust and
spread it with a pastry brush over the dough to the edges. Sprinkle
crust with 2 tablespoons grated Parmigiano-Reggiano.

In a small covered saucepan, bring 2 inches water to a boil. Separate
broccoli tops into florets, discarding lower stalks or reserving for
soup. Salt water and add broccoli florets. Cook covered 3 to 5
minutes. Drain broccoli and set on cutting board. Chop broccoli
florets into small pieces.

Heat a small nonstick pan over medium high to high heat. Add oil,
cracked garlic and chicken. Season with salt and pepper. Brown chicken
breast cut for stir-fry or tenders until lightly golden all over, 3 to
5 minutes. Chop sauteed chicken and garlic on a cutting board into
small pieces.

To assemble pizza, dot crust with chopped broccoli bits and cooked
chopped chicken. Dot crust with spoonfuls of ricotta and spread
ricotta gently with the back of your spoon. Add sliced sun-dried
tomatoes, scattering them around the pizza to the edges. Complete the
assembly with a thin layer of shredded mozzarella, about 1 cup. Place
pizza in oven on middle rack and lower heat to 450 degrees F. Bake 12
minutes, until cheese is deep golden in color and crust is brown and
crisp at the edges. Remove pizza from the oven and let stand 5
minutes. Top with lots of torn or shredded basil. Cut pizza into 8
slices using pizza wheel and serve.

From: foodnetwork.com

10-Minute White Pizza

Cook Time: 8 min
Level: Easy
Yield: 24 bite-size pizza


Ingredients

1 package thin crust prepared pizza shell or prepared focaccia, 16 ounces
Extra-virgin olive oil, for drizzling
3 large cloves garlic, minced
1 cup shredded mozzarella (found in dairy aisle)
1 cup shredded provolone (found in dairy aisle)
1/4 cup grated Parmigiano Reggiano or Romano (a handful)
1 (15-ounce) can artichoke hearts in water, drained and thinly sliced
1/4 cup chopped parsley


Directions

Preheat oven to 500 degrees F.


Put the pizza shell or focaccia onto a pizza pan or cookie sheet. Drizzle shell with oil and scatter minced garlic over shell to edges. Cover the pie with a layer of all 3 cheeses combined and work all the way to the edge of the shells. Top with artichoke hearts. Cook 6 to 8 minutes, until cheeses have melted and begin to bubble. Remove from oven and garnish with parsley. Cut pie with pizza wheel or knife into bite-size squares and serve.

From: foodnetwork.com

Garlic and Herb Three Cheese Pizza

Cook Time: 20 min
Level: Easy
Yield: 4 servings

Ingredients

1 ball fresh pizza dough, store bought or from your favorite pizzeria
2 cloves garlic, finely chopped
Handful parsley leaves, finely chopped
1 cup ricotta cheese
1 (5-ounce) round soft cheese with herbs, crumbled (recommended: Boursin)
1 teaspoon lemon zest, eyeball it
2 cups shredded sharp provolone cheese
Few sprigs fresh thyme, leaves chopped or 1/2 teaspoon dried

Directions

Preheat oven to 425 degrees F.

Stretch dough out and form a thin round. Use a little flour or
cornmeal on your hands if dough sticks. Mix the garlic, parsley,
ricotta, herb cheese and lemon zest. Spread the soft cheese mixture
across the pizza dough to the edges then top with an even layer of
provolone. Scatter thyme over the cheese mixture. Bake until crisp and
bubbly-brown on top, 18 to 20 minutes.

From: foodnetwork.com

Chicken Parm Pizza

Cook Time: 22 min
Level: Easy
Yield: 4 servings

Ingredients

* 1 store bought pizza dough
* Cornmeal or flour, for dough
* 2 tablespoons extra-virgin olive oil (2 turns of the pan plus a drizzle)
* 1 pound ground chicken
* 3 cloves garlic, chopped
* 1 small onion, chopped
* Salt and pepper
* Handful flat-leaf parsley, chopped
* Couple pinches crushed red pepper flakes
* Couple pinches dried oregano
* 1 (8-ounce) can tomato sauce
* 1 cup grated Parmigiano-Reggiano
* 1 1/2 cups shredded provolone
* 5 to 6 leaves basil, torn or shredded

Directions

Preheat oven to 425 degrees F.

Coat hands and work surface with a little cornmeal or flour. Using
your hand or a rolling pin, form a 14-inch round pizza. Place pizza on
a baking sheet or pizza stone and poke the top with a few holes.
Drizzle a little bit of extra-virgin olive oil down over the dough and
place in oven. Bake 10 minutes.

Meanwhile, heat a deep skillet over medium-high heat with 2
tablespoons of extra-virgin olive oil. Add meat and break it up with a
wooden spoon. To browned meat, add garlic and onions, then season with
salt and pepper. Cook together 5 to 6 minutes then add parsley, red
pepper flakes, oregano and the tomatoes to the pan. Heat the sauce
through.

Remove pizza from oven after 10 minutes and top with sauce and
cheeses. Return to oven and bake until golden and bubbly, another 10
to12 minutes. Top the pizza with basil, cut and serve.

From: foodnetwork.com

White Pizza

Cook Time: 20 min
Level: Easy
Yield: 4 servings

Ingredients

* 1 store bought pizza dough - or pick one up from your favorite pizzeria
* Extra- virgin olive oil, for drizzling
* 2 cups whole or part skim ricotta
* 2 cloves garlic, finely chopped
* Handful flat-leaf parsley, finely chopped
* 2 cups shredded mozzarella or provolone, 1 pouch
* 10 fresh basil leaves, 1/2 cup, shredded

Directions

Preheat a pizza stone if you use one along with the oven to 425 degrees F.

Stretch dough to form a pie and transfer to stone or pizza baking
tray. Pierce the dough with the tines of a fork in several places.
Drizzle extra-virgin olive oil around the crust. Mix the ricotta
cheese with garlic and parsley and season it with salt and black
pepper. Spread the ricotta across the dough. Top the pizza with
mozzarella or provolone. Bake until crispy, 20 minutes. Top the white
pizza pie with the shredded basil leaves, cut and serve.

Wingless Buffalo Chicken Pizza

Cook Time: 25 min
Level: Easy
Yield: 4 servings

Ingredients

* 3/4 pound chicken breast cutlets
* Extra-virgin olive oil, for drizzling
* 2 teaspoons grill seasoning, (recommended: McCormick Montreal
Seasoning) eyeball it
* 1 pizza dough, store bought or from your favorite pizzeria
* Cornmeal or flour, to handle dough
* 2 tablespoons butter
* 1 tablespoons Worcestershire sauce, eyeball it
* 2 to 3 tablespoons hot sauce, medium to spicy heat
* 1/2 cup tomato sauce
* 1 cup shredded Monterey Jack cheese, a few generous handfuls
* 1/2 cup blue cheese crumbles
* 3 scallions, thinly sliced

Directions

Preheat oven to 425 degrees F. Preheat grill pan to high.

Place chicken on a plate and drizzle extra-virgin olive oil over the
chicken then season with grill seasoning. When grill is hot, add
chicken and cook about 3 minutes on each side.

Stretch dough to form pizza using cornmeal or flour to help you handle
it. If you let it rest and warm up a few minutes it will handle even
easier. Set pizza on pizza pan to the side and clean board.

In a medium skillet over medium heat, melt butter and stir in
Worcestershire, hot sauce, and tomato sauce.

Remove the chicken from grill and thinly slice it. Add chicken to
sauce and coat. Cover the pizza dough with the saucy Buffalo chicken,
cheeses, and scallions. Bake 18 minutes or until crisp.

From: foodnetwork.com

Puttanesca Pizza

2 tablespoons extra-virgin olive oil, 2 turns of the pan
3 cloves garlic, finely chopped
2 tablespoons anchovy paste or 6 fillets flat anchovies
1/2 teaspoon crushed red pepper flakes
1 (28-ounce) can fire roasted diced tomatoes
1/2 cup chopped pitted good quality black olives
Handful flat-leaf parsley, chopped
1 prepared thin crust pizza shell (recommended: Boboli)
3/4 pound very thinly sliced fresh or fresh smoked mozzarella

Preheat oven to 425 degrees F.

Heat a medium skillet over medium heat. Add extra-virgin olive oil,
garlic, anchovy paste and red pepper flakes. When anchovies (if whole)
melt or garlic is tender, about 2 minutes, add tomatoes and olives.
Simmer sauce 3 to 4 minutes. Top the pizza with sauce and the sliced
cheese. Bake until pizza until cheese melts and crust is crisp, 10
minutes. Cut and serve.

From: food network

Carbonara Deep-Dish Pasta-Crusted Pan Pizza

2 packages fresh linguini, 9 ounces each
3 tablespoons extra-virgin olive oil
1/4 pound pancetta, cut as thick as bacon, chopped
3 to 4 cloves garlic, grated or chopped
1/2 to 1 teaspoon crushed red pepper flakes, depending on how spicy you like it
1/2 cup grated Parmigiano-Reggiano, a couple of handfuls salt
Freshly ground black pepper
4 large eggs
1/2 cup cream
2 cups ricotta cheese
A handful fresh flat-leaf parsley, finely chopped
1 cup shredded provolone or mozzarella cheese

Preheat oven to 425 degrees F.

Heat water for pasta in large pot, salt it and add pasta for 3 minutes.

While water boils, heat a large skillet with extra-virgin olive oil, 3
turns of the pan, over medium-high heat. Add pancetta and brown, 3 to
4 minutes. Add garlic and red pepper flakes.

Drain pasta, add to pan and toss. Stir in Parmigiano-Reggiano and
season with salt and pepper. Beat eggs with cream and pour over top of
pasta. Let eggs begin to set up, about 1 minute, and pat pasta into
even layer to make the pizza pie crust. Place in oven and cook 5 to 6
minutes.

Mix together the ricotta and parsley. Remove pie from oven and smooth
the ricotta over the top. Scatter with the provolone or mozzarella and
return to oven. Bake 8 minutes more until cheese is melted and golden
at edges. Cut into wedges and serve.