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Yield: 4
servings 1 oz Fresh yeast;-=OR=- 3/4 c Warm water (125F)
2 pk - Instant dry yeast granules 1/2 ts Salt
1/2 c Milk; at room temperature 3 c Unbleached white flour
IN A LARGE BOWL, dissolve the yeast in a mixture of the milk and
water. Mix in the flour and salt to make a soft dough. Knead 10
minutes by hand, or 4 minutes in a heavy-duty mixer with a dough
hook. Oil a clean bowl and set the dough in it, cover tightly with
plastic wrap, and let rise until doubled in bulk. (In the traditional
warm place, this will take about 2 hours. However, a cooler
temperature will do as long as the dough has enough time to rise,
including overnight in the refrigerator.) If the dough is ready
sooner than it is needed, punch it down and refrigerate it or let it
rise slowly again at room temperature until ready to use. When ready
to use, divide into 4 equal parts. Roll 1 into an 8-inch round. Top
with favorite toppings and bake 10 minutes in 450F oven.
Makes 4 Pizzas
Yield: 12 servings
1 c Semi-sweet chocolate chips 1 ts Baking powder
1/2 c Shortening 3/4 c Semi-sweet chocolate chips
1/2 c Flour 2 tb Shortening
1/2 c Granulated sugar 2 tb Water
2 Eggs
assorted candy for decoration
Melt 1 cup chocolate chips and 1/2 cup shortening over hot water;
cool. Stir in flour, sugar, eggs and baking powder with fork; mix
well. Spread evenly onto well-greased 12 inch pizza pan. Bake in 375
oven for 15 minutes. Cool. Combine 3/4 cup chocolate chips, 2 tbsp
shortening and 2 tbsp water, stir to combine. Spread glaze evenly
over cooled chocolate pizza. Decorate as desired with candies. Makes
one 12 inch chocolate pizza.
Yield: 6 servings
1 c Warm tap water (110-115 deg) -casing and crumbled
1 pk Active dry yeast 28 oz Can whole tomatoes, drained
3 1/2 c Flour -and coarsely crushed
1/2 c Coarse ground cornmeal 2 Garlic cloves, minced
1 ts Salt 3 ts Dried oregano -or- 5 fresh
1/4 c Oil -basil leaves, shredded
Filling: 4 tb Freshly grated Parmesan
1 lb Mozzarella, sliced -cheese
1 lb Sausage, removed from the
Crust:
Pour the warm water into a large mixing bowl and dissolve the yeast
with a fork. Add 1 c of flour, all of the cornmeal, salt, and, and
vegetable oil. Mix well with a spoon. Continue stirring in the
rest of the flour 1/2 c at a time, until the dough comes away from
the sides of the bowl. Flour your hands and the work surface and
kneed the ball of dough until it is no longer sticky.
Let the dough rise in an oiled bowl, sealed with plastic wrap, for
45 to 60 minutes in a warm place, until it is doubled in bulk.
Punch it down and kneed it briefly. Press it into an oiled 15-inch
deep dish pizza pan, until it comes 2 inches up the sides and is
even on the bottom of the pan. Let the dough rise 15-20 minutes
before filling.
Preheat the oven to 500 degrees.
While the dough is rising, prepare the filling. Cook the
crumbled sausage until it is no longer pink, drain it of its excess
fat. Drain and chop the tomatoes.
When the dough has finished its second rising, lay the cheese over
the dough shell. Then distribute the sausage and garlic over the
cheese. Top with the tomatoes. Sprinkle on the seasonings and
parmesan cheese.
Bake for 15 minutes at 500 degrees. Then lower the temperature to 400
degrees and bake for 25 to 35 minutes longer. Lift up a section of
the crust from time to time with a spatula to check on its color.
The crust will be golden brown when done. Serve immediately.
Yield: 12 servings
3 Sweet or hot Italian 12 Inch pizza crust
-sausages (or a combination 5 tb Grated romano cheese
-of both), 1 Heaping T Chopped fresh sage
Casing removed -OR
1 Heaping C Grated mozzarella 1 ts Dried sage
-cheese Juice of 1/2 lemon
Preheat oven to 425 degrees. Crumble sausage meat into small pieces.
Either cook in microwave briefly or saute' (3 to 5 minutes) to draw
out excess fat; drain on paper towels.
Sprinkle mozzarella evenly over pizza crust, then distribute sausage
meat evenly over crust.
Sprinkle romano cheese, then sage, evenly over meat.
Bake pizza with toppings until nicely browned, about 10 minutes.
Before serving, squeeze lemon juice over top of pizza. Makes one 12
inch pizza.
Yield: 8 servings
2 ts Cornmeal 1/4 ts Red pepper flakes
10 oz Can Pillsbury 6 oz Sliced Havarti or
-Refrigerated All Ready -Monterey Jack
1/4 c Olive oil 16 oz Pkg Green Giant Frozen
4 Garlic cloves, chopped -Broccoli Cuts, thawed,
2 tb Chopped shallots or onion -well drained
1 tb Balsamic vinegar 7 oz Jar roasted red peppers,
1/3 c Grated Romano or Parmesan -drained, sliced into 2 x
1/2 ts Dried basil leaves -1/4" strips
1/2 ts Dried thyme leaves 1/2 c Grated Parmesan or Romano
1/2 ts Dried oregano leaves
Heat oven to 425 degrees. Lightly grease 12" pizza pan or 13 x 9"
pan; sprinkle with cornmeal. Unroll dough; press in bottom and up
sides of greased pan to form a rim. Bake for 5 to 8 minutes or until
light golden brown. In food processor bowl with metal blade or
blender container, combine oil, garlic, shallots, vinegar, Romano,
basil, thyme, oregano and red pepper flakes; process until smooth and
set aside. Arrange Havarti over partially baked crust. Place
broccoli evenly over cheese. Dollop oil mixture evenly over top.
Arrange pepper strips over broccoli; sprinkle with Parmesan cheese.
Bake for 17 to 22 minutes or until edges of crust are deep golden
brown. Serve immediately. Per serving: 310 calories; 14 g protein, 24
g carbohydrate, 19 g fat, 35 mg cholesterol, 470 mg sodium. From the
36th Pillsbury Bake Off, by Gilda Lester, Chadds Ford PA.
Yield: 6 servings
3 Pita Breads, Split 1 lb Tofu, Pressed
Into Six Rounds 1/2 lb Fresh Mushrooms Sliced
1 1/2 c Tomato & Garlic Sauce, 1/2 c Chopped Green Pepper
Drained 1 1/2 tb Grated Parmesan
Preheat Oven To 375 F.
Place Pita Bread Rounds On Cookie Sheet & Spread With Tomato & Garlic
Sauce. Crumble Tofu Over Each Pizza Crust. Top With Green Pepper &
Mushrooms. Sprinkle With Cheese. Bake 15 Min.
(Fat 6.6. Chol. 1.0.)
Yield: 30 pizzas
1/4 c Olive oil -chopped
1 lg Onion, chopped 2 T Drained capers
1 md Eggplant (unpeeled), cut 1/2 T Freshly ground pepper
-into 1/2-inch cubes 2 T Chopped fresh basil
2 sm Zucchini, diced 1 French bread baguette, cut
1 Red bell pepper, chopped -into 1/2-inch-thick slices
3 Garlic cloves, chopped 1 1/2 c Grated provolone or
1/2 T Salt Mozzarella cheese (about 6
2 Tomatoes, peeled, seeded and Oz)
Heat oil in heavy large skillet over. medium heat. Add onion and cook
until beginning to soften, about 3 minutes. Add eggplant, zucchini,
bell pepper, garlic and salt. Cook 5 minutes, stirring frequently.
Reduce heat, cover and simmer until vegetables are tender, stirring
occasionally, 30 minutes.
Add tomatoes, capers and pepper to vegetables. Simmer uncovered until
most of liquid evaporates and mixture thickens, stirring frequently,
about 15 minutes. Stir in basil. Adjust seasonings. (Can be prepared
3 days ahead. Cover and refrigerate.)
Arrange bread slices on baking sheets. Spoon about 1 T ratatouille on
each. Top with cheese. (Can be prepared 2 hours ahead. Cover with
plastic and refrigerate.)
Preheat broiler. Broil pizzas about 5 inches from heat until cheese
melts and bubbles. Transfer to platter.
Yield: 8 servings
1 lb Uncooked med. Shrimp 1 tb Cornmeal
1 Can PB Pizza dough (or hmade 4 oz Shredded Mozzeralla cheese
1 tb Olive oil 2 Minced Garlic cloves
2 1/2 oz Crumbled Feta Cheese 1/4 c Slice green onions
2 ts Rosemary crushed 2 1/4 oz Can sliced ripe olives
Shell and devein shrimp and set aside. Heat oven to 425 F. Grease 12"
pizza pan or 13x9" pan; sprinkle with cornmeal. Place dough in
greased pan; starting at center press out with hands. Sprinkle with
mozzeralla cheese. Heat olive oil in large skillet over med-high
heat. Add shrimp and garlic. Cook until shrimp are light pink, about
1 min., stirring frequently. Spoon over mozzarella cheese. Sprinkle
feta cheese, green onions, rosemary and olives over shrimp. Bake at
425 F for 18-22 min., or until crust is golden brown.
Yield: 2 pies
PIE: (makes 2 pies) TOPPING: (for one pie)
4 1/4 c Flour 1 lb Brie, rind discarded, cut
1 1/2 c Water, lukewarm (105 to 115 Into small pieces
Degrees Fahrenheit) 12 oz Smoked salmon, cut into
1 pk Active dry yeast Small pieces
1 ts Salt 1 sm Onion, red, very thinly
1 ts Sugar Sliced, separated into rings
2 tb Olive oil 1/4 c Olive oil, extra virgin
Put flour into a large bowl and make a deep well in the middle. Pour
warm water into the well, mix in the yeast, using a bit of flour in
the mix. Add the sugar, salt, and flour to the well, let stand for 10
minutes until mixture bubbles. Slowly stir all of the flour into the
yeast mixture. When it gets too thick to handle place it on a board
and knead it until elastic. Form a ball, place into a greased bowl,
then turn it over so the top of the ball is greased. Cover with a
towel and let rise in a warm and draft free place for an hour or
until double in bulk. Preheat oven to 450 degrees. Punch down dough
and divide in half. Refrigerate one half for later. (Allow extra time
to rise). Roll the other half into a circle about 15 inches across.
Place on a 14 inch greased pizza pan, roll edges to form a rim.
Transfer the pie a pizza pan. Bake the pizza until the crust begins to
brown, about 6 minutes. Remove from oven and cover with cheese,
leaving 1/2 inch border around the edges. Arrange the salmon and
onion on top and drizzle evenly with olive oil. Return to the oven
and bake until the crust is golden brown and puffy, the cheese begins
to melt and the salmon is heated thru, about 4 minutes. Remove from
oven to a cutting tray or board and lightly brush the crust with
olive oil. Garnish with dill. Slice and serve immediately.
Yield: 4 servings
*INGREDIENTS* 1/2 c Tomato Sauce
1/2 c Flour 1/2 ts Oregano
1 ts Baking Powder 1/2 ts Basil
8 ts Margarine, Reduced Calorie 1/4 ts Garlic Powder
2 Egg 4 oz Mozzarella
2/3 c Cottage Cheese, Lowfat 1 tb Cheese, Romano
Calories per serving: Number of Servings: 4 Fat
grams per serving: Approx. Cook Time: Cholesterol per
serving: Marks: E
*DIRECTIONS*
Preheat oven to 375 degrees.
In a medium bowl, combine flour and baking powder. Add margarine and
cut in with a pastry blender or fork until mixture resembles coarse
crumbs.
In a small bowl, beat eggs and cottage cheese with a fork or whisk
until blended. Mixture will be lumpy. Stir into dry ingredients.
Place mixture in a 10-inch pie plate that has been sprayed with a
non-stick cooking spray.
Combine tomato sauce and seasonings. Spread evenly over first
mixture, leaving a 1/2 inch border around edges. Sprinkle with
cheeses. Bake 20 minutes. Coole 5 minutes before cutting.
Here's another one...
Yield: 6 servings
1 Loaf frozen bread dough, 1/4 c Onion, finely chopped
- thawed 4 oz Canned mushroom stems and
8 oz Fat-free Mozarella, shredded - pieces, drained
10 oz Spinach, frozen chopped, 1 Garlic clove, minced or
- thawed and well-drained - pressed
6 oz Tomato paste 2 tb Red wine
Heat oven to 375 F. Divide bread dough into 6 equal pieces. On baking
sheets sprayed with non-stick cooking spray, pat each piece into a 7"
circle. Combine remaining ingredients; mix lightly. Spoon
approximately 1/2 c. of mixture onto half of each circle. Fold dough
over filling; moisten edges and press together with fork to seal. Cut
small slit in top of each calzone; lightly spray with cooking spray.
Bake at 375 F. for 15 to 18 minutes or until golden brown. 6
servings, each 322 calories, 22 g protein, 46 g carbo., 2 g total
fat, .5 g saturated fat, 7 mg sodium, 616 mg sodium, 3 g fiber, 6%
calories from fat.
Yield: 4 servings
1 Stick oleo Halved strawberries
2 tb Lemon juice 1/2 ts Salt
3/4 c Sugar Sliced bananas
1/4 c Water 1/2 c Sugar
1 Egg Sliced peaches
8 oz Cool whip Dash salt
1/2 ts Vanilla Sliced pineapple
8 oz Cream cheese 1 tb Cornstarch
1 1/2 c Flour Maraschino cherry
Halved white grapes 1/2 c Orange juice
1 ts Baking powder
CRUST: Mix oleo, 3/4 c sugar, egg and vanilla, cream together. Sift
1 ts baking powder, flour, and salt. Mix all together. Refrigerate 1
hour, then spread on 12 inch pizza pan. Bake at 350 degrees for 15
minutes or until lightly browned. Cool.
GLAZE: Mix 1/2 c sugar, dash salt, and 1 T cornstarch, orange juice,
lemon juice, and water, cook until it thickens, then cool
CHEESE FILLING: Mix cool whip and cream cheese, spread on crust.
FRUIT: Arrange fruit in concentric circles on cheese with cherry in
center, cover with glaze, refrigerate.
Yield: 4 servings
-DOUGH
1 ts Salt 3 1/2 c Unbleached white flour
1 1/2 c Warm water divided 1/4 c Corn meal
-110-115 degrees 4 tb Olive oil divided
2 ts Light brown sugar 1/4 c Whole wheat flour
2 pk Fast rising yeast oregano
-SAUCE
Salt to taste -oregano
4 Minced large cloves garlic 8 Ripe italian plum tomatoes
1/2 c Whipping cream -peeled, seeded and chopped
3 tb Chopped fresh basil 3 tb Unsalted butter
3 tb Chopped fresh
-TOPPINGS
Olive oil 1/2 c Gorgonzola cheese
Other toppings as desired -crumbled
: DOUGH: Measure 1/2 c warm water in a bowl. Add sugar
: and yeast and stir to dissolve. Let stand at least 5
: minutes to proof (froth forms on top). Meanwhile, sift
: together into a large bowl the white flour, wheat flour,
: corn meal and salt. Make a depression in the middle and
: add 3 Ts of the olive oil and 1 c warm water.
: Add yeast mixture. Mix all ingredients with your hands and
: gather together and place on floured board. Knead about 10
: minutes, adding more flour if dough is sticky, to form a
: smooth, elastic mass. Grease a large bowl with olive oil.
Add dough, turning it to coat top. Cover and let rise in
: warm place, draft-free location until doubled in size (45
: minutes for fast rising yeast, 1 1.2 hours for regular).
: While dough is rising make sauce by melting butter in a
: saute pan. Add garlic and saute for one minute. Add
: tomatoes and cook 2 minutes, stirring constantly. Add
: cream, basil and oregano and bring to a boil, remove from
: divide into 6 equal pieces and, on floured surface, roll
: out to desired shape about 1/2 inch thick. Coat both sides
: of shaped crust with olive oil, then place on grill
: directly over fire until upper surface begins to bubble
: (about 2 minutes). Fire must be very hot and grill must be
: clean (coals should be red with a small flame, like a
: steak fire; this is important). Watch crust closely and
: rotate with spatula if necessary. Remove crust and turn
: cooked side up (it should be golden brown). Brush with
: olive oil, sauce, cheese and desired toppings. Sprinkle
: some olive oil over each pizza. Return for final cooking
: (2-4 minutes), rotating for even cooking.
Yield: 12 servings
1 lb Frozen italian bread dough .part-skimmed Mozzarella
[thawed] Cheese
8 oz PHILADELPHIA Brand soft 3/4 c Pepperoni [chopped]
Cream Cheese with herb 1/3 c Green pepper [finley chopped
& garlic 1 tb Olive oil
1 1/2 c KRAFT shredded low moisture 1/2 ts Italian seasoning
1) Roll the dough to 15"x20" rectangleon a floured surface...
Spread the cream cheese over the dough to within 1" of the edges...
2) Sprinkle the mozzarella cheese, pepperoni, and the peppers over
the cream cheese and roll the dough from the LONG sides, pressing the
edges together to seal... Brush the top and sides with the olive oil
and sprinkle with the italian seasoning... 3) Cover and let rise in a
warm place for 1 hour... and preheat your oven to 350ø... 4) Bake 30
to 35 min or until golden brown... Slice and serve...