Pizza Recipe

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Bacon Spinach Pizza Recipe

Ingredients

1 can (10-oz. size) Refrigerated Pizza Crust
1 package (9-oz. size) Chopped Frozen Spinach
1 tablespoon oil
1/2 cup coarsely chopped onion
1 package (6-oz. size) refrigerated cooked Italian-style chicken breast strips, chopped
2 cups shredded mozzarella cheese
1 package (2.8 to 3-oz. size) precooked bacon slices, cut into 1/2-inch pieces

Directions

Heat oven to 400°F. Grease 15x10x1-inch baking pan. Unroll dough; place in greased pan. Starting at center, press out dough to edge of pan. Bake at 400°F. for 9 to 13 minutes or until edges are light golden brown.

Meanwhile, cook spinach as directed on package. Drain well; squeeze to remove liquid. Heat oil in small skillet over medium-high heat until hot. Add onion; cook and stir 3 to 4 minutes or until tender, stirring frequently.

Remove partially baked crust from oven. Top crust with spinach, onion, chicken, cheese and bacon.

Return to oven; bake an additional 9 to 12 minutes or until cheese is melted. Cut into square

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Beef Tortilla Pizza Recipe

Ingredients

1 pound lean ground beef
1 medium onion -- chopped
1 teaspoon dried oregano leaves
1 teaspoon salt
4 large (10 inch) flour tortillas
1 medium tomato -- seeded and chopped
1 tablespoon fresh basil leaves -- thinly sliced
1 cup Mozzarella cheese -- shredded
1/4 cup Parmesan cheese -- grated

Directions

Heat oven to 400ºF. Brown ground beef and onion in skillet over medium heat 8 to 10 minutes or until beef is no longer pink. Pour off drippings. Stir oregano and salt into beef.

Lightly brush tortillas with oil. Bake tortillas on 2 large baking sheets in 400ºF oven for 3 minutes.

Spoon beef mixture evenly over top of each tortilla; top with an equal amount of tomato. Sprinkle with basil and cheeses.

Return to oven and bake 12 to 14 minutes or until tortillas are lightly browned.

Make this low carb by using low carb tortilla

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Beefy Hash Brown Pizza Recipe

Ingredients

5 cups frozen shredded hash brown potatoes, thawed
1 can (10-3/4 ounce size) cheddar cheese soup, undiluted
1 egg, lightly beaten
1/2 teaspoon salt
1/4 teaspoon pepper
2 pounds ground beef
1 medium onion, chopped
1 can (4 ounce size) mushroom stems and pieces, drained
1 can (15 ounce size) pizza sauce
4 cups shredded Italian-blend cheese, divided

Directions

In a bowl, combine the potatoes, soup, egg, salt and pepper. Spread mixture into a greased 15-in x 10-in x 1-in baking pan.

Bake at 400F for 20-25 minutes or until lightly browned.

Meanwhile, in a large skillet, cook the beef, onion amd mushrooms over medium heat until the meat is no longer pink; drain. Stir in pizza sauce; keep warm.

Sprinkle half the cheese over hot crust. Spread meat mixture over the top; sprinkle with remaining cheese. Bake 5-10 minutes longer or until cheese is melted.

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Beefy Potato Pizza Recipe

Ingredients

4 potatoes, sliced
1 package refrigerated pizza dough
1 pound ground beef, browned and drained
1 cup barbecue sauce, divided
1 green pepper, sliced
1 cup shredded cheddar cheese

Directions

Preheat oven to 425. Place potatoes in shallow microwafe-safe dish. Cover with plastic wrap, venting one corner. Microwave on high 8-10 minutes until tender; set aside.

Coat 12-inch pizza pan with nonstick cooking spray; press pizza dough evenly into pan; prick with fork. Bake 10 minutes; set aside.

Mix ground beef with 3/4 cup barbecue sauce. Spread beef mixture over crust; top with potatoes and bell pepper. Drizzle with remaining barbecue sauce. Sprinkle with cheese. Bake 10-15 minutes until heated through and cheese is melted.

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Beer Pizza Recipe

Ingredients

1 tablespoon olive oil
1/2 pound pepperoni sausage -- diced
1 pound bacon -- diced
1 can sliced mushrooms (4 ounce size) drained
1 onion -- chopped
1 green bell pepper -- chopped
1 can tomato sauce (28 ounce size)
1 cup beer
1 clove garlic -- minced
1 teaspoon dried oregano
1/2 teaspoon dried thyme
1/2 teaspoon salt
2 unbaked pizza crusts
8 ounces shredded mozzarella cheese

Directions

Preheat oven to 450 degrees F.

Heat the oil in a skillet over medium heat, and saute the pepperoni and bacon until evenly browned. Mix in the mushrooms, onion, and green pepper. Cook and stir about 5 minutes, until tender.

In a medium saucepan over medium heat, mix the ingredients from the skillet with the tomato sauce and beer. Season with garlic, oregano, thyme, and salt. Allow the mixture to simmer for about 15 minutes, until slightly thickened. Spread over the pizza crusts, and top with cheese.

Bake 20 to 25 minutes in the preheated oven, until the cheese is melted and the crust is golden brown.

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Bistro Pizza Recipe

Ingredients

2 (8 inch size) pizza crusts
2 teaspoons cornmeal
2 tablespoons olive oil
1/2 cup canned diced tomatoes
3 cloves garlic, minced
1 teaspoon each: dried oregano and basil leaves
salt and pepper to taste
4 ounces cheese, grated (mozzarella, Swiss, or cheese of choice)
2 large eggs
cooking spray or oil

Directions

Preheat oven to 400º. Prepare crusts if homemade; set aside to rest.

Lightly spray or oil a large baking sheet (or two small) and sprinkle with cornmeal. Transfer crusts to prepared baking sheet. (If homemade, ightly oil fingers and push each half into an 8-inch round.)

Spread with remaining oil over dough and top each with diced tomatoes. Sprinkle with garlic, oregano, basil, salt, pepper, and cheese. Break 1 egg onto center of each pizza.

Bake for about 20 minutes, until cheese is bubbly, crust is golden and eggs are done. Remove pizzas from oven and slide from sheet onto a rack to cool for 5 minutes, before cutting.

Per 1/4 Pizza: 375 Calories (29% from fat), 18g Protein, 12g Fat (4 sat), 48g Carbohydrate, 572mg Sodium, 120mg Cholesterol, 3.1g Fiber

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Breakfast Pizza Recipe

Ingredients

1/2 pound sausage, cooked and drained
1 package Crescent rolls
5 eggs
1/4 teaspoon dry mustard
1/4 teaspoon pepper
1/4 cup milk
1 cup hash browns
1 cup grated Cheddar cheese

Directions

Preheat oven to 375F. Grease an 8"x8" or 9"x9" pan. Unfold Crescent rolls into strips and press together on bottom and sides. Whisk eggs, milk, mustard and pepper. Sprinkle the sausage and potatoes, then the cheese on top of Crescent rolls. Pour egg mixture over all. Sprinkle with Parmesan cheese. Bake 40-45 minutes until no liquid in center

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Eggs Benedict Pizza Recipe

Ingredients

3 egg yolks
1 tablespoon hot water
1 tablespoon lemon juice
1 stick butter, melted and hot
Salt and pepper
1 uncooked dough crust (13-inch size)
5 slices Canadian-style bacon, diced
4 eggs, beaten and seasoned with salt and pepper
6 ounces shredded mozzarella cheese

Directions

For Hollandaise sauce: put yolks, water, and lemon juice into blender and blend for 1 minute. With blender running, pour hot butter through open hole of lid. (This makes enough sauce for a second pizza or spoon extra over pizza slices.) Season with salt and pepper.

Top dough crust with Hollandaise sauce, Canadian-style bacon, and cheese. Pour the beaten eggs over the cheese. (Since the raw eggs tend to run a little with movement, you may want to use a pizza screen vs. sliding the raw pizza off a pizza peel.)

Bake in preheated 500 F oven on pizza stone for 8-10 minutes or until crust is golden brown and eggs are cooked. Remove from oven and cool on a wire rack for 2-3 minutes before cutting into wedges and serving.

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Mushroom Breakfast Pizza Recipe

Ingredients

1 pound pizza dough, thawed if frozen
4 slices bacon (may substitute turkey bacon)
1 pound fresh white mushrooms, sliced
1/2 cup chopped onion
3 eggs
1 teaspoon Dijon mustard
3/4 teaspoon salt
1/8 teaspoon ground black pepper
1 cup shredded Swiss cheese (may use low fat cheese)

Directions

Preheat oven to 450 degrees F.

Spray a 12-inch pizza pan with vegetable cooking spray.

Roll or stretch dough into pan, forming a 1/4 to 1/2-inch rim around edge; prick surface of dough with fork.

Bake until crust just begins to brown, 10 to 12 minutes; set aside.

Meanwhile, in a large nonstick skillet, cook bacon until crisp; remove to paper towels. Cool then crumble; set aside.

Reduce oven to 375F; pour off bacon drippings from pan.

Add mushrooms and onion; cook, stirring frequently, until mushroom liquid evaporates, about 6 minutes. Spread over reserved pizza crust.

In a small bowl lightly beat eggs with mustard, salt and black pepper; drizzle over mushrooms; sprinkle with Swiss cheese and bacon.

Bake until eggs are set, about 15 minutes.

Cut in wedges and serve.