Quick and Easy Pizza Sauce

This Pizza Sauce takes minutes to prepare... simple ingredients.. amazing taste!

TIPS

I start with a small can of Hunt's Tomato Sauce... the 8 oz. size.... it comes in a variety of "flavors"  ... this recipe was written for the plain sauce.   I keep them on hand... so easy to store.. can be used in so many things and it makes the best pizza sauce... the consistency is perfect.

The Hunts Tomato Sauce comes in a variety of flavors... Roasted Garlic, Basil and Oregano and Garlic... even no salt added... if you choose one of them... just go lightly on the spices and add amounts to your liking... I do encourage you to experiment.. you won't be sorry.

This is one of those times I would encourage you not to use a store brand... they tend to be blander.. unless you know your store brand and have used it before and like it.. stick with the name brand.

We like garlic.. so I use closer to 1/2 teaspoon to make it a heavier garlicy flavor..

I use the recipe when I'm serving it to guests.... start off with the recipe amount and add more if you want more of a garlic flavor...remember you can always add more after you taste it... once it's in... it's there to stay.

I heat this in a microwave bowl for just a minute in the microwave to get the flavors to mingle... allow it to cool before using it on a pizza dough.

Don't be afraid to add more seasonings... if you want a more bold flavor... add more Italian seasoning.. if you want a bit of a zip.. and a pinch of cayenne and/or an 1/8 of a teaspoon of red pepper flakes...

This makes enough sauce for two pizzas... if used sparingly... for saucier pizza (which we make)... it's enough for one pizza plus a little left for dipping the crust in... it makes a great dipping sauce!

Recipe:  Quick and Easy Pizza Sauce

All you need:

1 small can of Hunts Tomato Sauce *See TIPS

3 teaspoons grated Parmesan cheese

1/4 teaspoon garlic powder

3/4 teaspoon onion powder

1 teaspoon homemade or McCormick Italian Seasoning

Sprinkling of black pepper

Salt to taste (I don't use much)

All you need to do:

Mix all the ingredients in a microwaveable bowl.  Microwave for 1 minute and stir, then allow to cool.

Country Sausage Egg and Cheese Breakfast Pizza

This quick and easy recipe for Breakfast Pizza is perfect for a weekend breakfast or even a light weeknight supper.  Who doesn’t love breakfast for supper?  We certainly do!

So where does the country come in? … I serve the pizza with a side of Country Gravy for dipping the crusts… it’s a nice little added plus…

TIPS

I used store bought pizza dough… my local supermarket has it in their bakery section…. plastic bags of the stuff.. a huge time saver… you can use your own recipe for pizza dough… which ever you prefer.

You can use any sausage you prefer…. You do need the full pound for a 16 inch pizza.  Baking times will vary based on the dough you use.. my instructions are based on a regular pizza dough… keep in mind this pizza is not as wet as a regular pizza and the cheese is different.. so baking times will be a little less than usual… make sure you start checking on it about 5 minutes sooner than usual.

For the Country Gravy … if you don’t want to make it from scratch, you can use a packet of dry mix.. I use the Country Gravy with Sausage variety… I highly recommend Pioneer brand… but.. I really encourage you to make it from scratch.. it takes only minutes .. you can do it while the pizza bakes.. and you already have the sausage grease from making the sausage….  Here is a great recipe for Country Gravy…. Just use your sausage pan drippings or butter to make it.

If you like a wetter pizza… drizzle a little of the Country Gravy (make sure it’s cooled) over the crust before adding the last topping (cheese)… use very little otherwise it will get too runny… use no more than ½ - ¾ cup.

For the scrambled eggs.. I mix in some shredded cheddar or Mexican blend cheese when making them… about ¼ - ½ cup… that’s totally optional.

If you like onions with your toppings… just sauté some when you make cook the sausage.

Speaking of additional toppings… be inventive… add whatever you like… finely diced peppers… mushrooms… spinach… they’re all good!

Lastly… and this is an important tip… make sure you give the top of your prepared pizza a quick spray of cooking oil spray.. butter or olive oil preferred BEFORE putting it into the oven to bake.  This helps the cheese melt into gooey deliciousness!

Recipe:  Country Sausage Egg and Cheese Breakfast Pizza

All you need:

Pizza dough for a 16 inch pizza

6 scrambled eggs, fully cooked and cooled and crumbled

1 pound breakfast sausage, cooked, crumbled and cooled

About 2 cups cheddar cheese (or any other variety you prefer)

Cooking oil spray (butter flavor preferred)

Country Gravy

All you have to do:

Preheat the oven to 400 degrees F. (or follow the instructions for your pizza dough recipe).

I lightly spray my pizza pan with cooking oil (olive oil) spray. 

Stretch or roll your dough out on the pizza pan and to the sides … sprinkle the sausage crumbles evenly over the dough leaving about a ¾ inch crust around…. Then spread the egg over the sausage.

If you are going to add some Country Gravy on top of your pizza.. drizzle it over the toppings now.  Make sure it’s cooled… and don’t overdo it.

Sprinkle the cheese over the top… we like it cheesy.. so I just use handfuls until the toppings are thickly covered…. use as little or as much as you like.

Give a quick spray of cooking oil spray over the toppings (not the crust around the sides).

Bake for 15 minutes or follow your dough’s instructions .. subtracting about 5 minutes… check on it .. it’s done when the crust is a light golden brown and the cheese is melted.

Remove from the oven and cool 5 minutes before cutting.

Serve with Country Gravy for dipping the crusts in.

Sausage Egg and Cheese Breakfast Pizza

 

Looking for a terrific weekend Breakfast...one the kids will love?  Look no further... this combines all the things they love ... it's quick and easy too!

TIPS

You can prepare the ingredients ahead.... in fact it's better if you do....

I use some cheese sauce... about a cup... if you don't want to make cheese sauce.. you can just use more shredded cheese.  My sauce was medium thickness... use any recipe you prefer.... here is my recipe if you want to use mine.

Speaking of cheese... I used shredded mild cheddar cheese.. you can use any cheese you like. 

The ingredient quantities is really up to you.. I listed what I used... I ended up with a little leftover... not very much to speak of...

I used store bought pizza dough... our local supermarket has it in their bakery section in bags... you can also use Pillsbury Pizza dough in the can.... but... I caution you... the taste is different.. I have no idea what they do.. but their pizza dough tastes different.

If you use pizza dough in the can .. be careful.. don't make the toppings too heavy .. especially in the middle... that dough is not as "sturdy" as regular pizza dough.

I have added cooked hash browns and sprinkled them over the crust as well... if you decided to do that... don't sprinkle them too heavy... it makes the pizza heavy... which can make it difficult to get it out of the pan.  It also makes a piece of breakfast pizza extremely filling.

Make sure your ingredients are either cold or at room temperature.

Hope you enjoy this!

Recipe Sausage Egg and Cheese Breakfast Pizza

All you need:

1 dozen eggs, scrambled and crumbled

3/4 - 1 pound breakfast sausage, cooked and crumbled

1 cup cheese sauce

1 cup shredded mild cheddar cheese

About 5-6 American cheese sliced cut into strips

1 pizza dough

All you need to do:

Preheat your oven to 400 degrees F

Lightly spray your pizza pan with cooking oil spray (butter flavor preferred).

Spread the dough in your pan and then drizzle about half the cheese sauce over it, leaving a border of dough around the pizza for crust. Sprinkle about half the cheese over the crust.

Layer the egg and sausage over the crust.  Then drizzle the remaining cheese sauce over it.  Top with the remaining shredded cheese and American cheese strips.

Bake for about 20-25 minutes or until your crust is golden and the cheese has melted.  Remove from the oven and allow it to sit for about 5-10 minutes before cutting.

Chicken Parm Pizza

 

 

We eat homemade pizza a few times a month... and I love to change it up and try new things... so I decided to try this.... Chicken Parm Pizza... served with a salad it made a great Sunday night supper.

TIPS

This pizza is made quick and easy by using frozen breaded chicken fillets.. but leftovers are better.... so with a little planning... make a couple of small chicken breasts one night and make the pizza a few days later.

Another option if you don't like store bought frozen chicken fillets and don't have leftovers... you can oven fry or pan fry boneless chicken breasts or tenders with Italian bread crumbs or "Shake and Bake"...

Make sure you allow your chicken to cool and then cut it up and you're good to go.

If you don't have pizza sauce on hand... I have a quick and easy.. and so much better recipe for pizza sauce than store bought sauce ... click here for the recipe... I hope you to try it!

The amount for cheese is approximate... use as little or as much as you like...

Try and find thickly shredded mozzarella cheese... it melts better and will make your pizza more like those you get in restaurants.

I buy pizza dough from our supermarket's bakery... it puffs up in the fridge... if you use that kind... make sure you take it out about 20 minutes before you want to use it to let it rest.

I don't use a rolling pin to roll the dough out... I use my hands... gently stretching it... holding an end and letting it hang out.. and moving my hands to another spot on the edge letting it stretch naturally all around until I have a piece of dough about 2/3 the size of my pan... then I lay it on the pan.. and stretch it gently in the right shape of the pan.... using the palm of my hand I gently push the dough into the edges of the pan...

If the dough tears a bit ... use the palm of your hand to push and stretch some dough from a thicker spot to fill in the tear.

The reason for the cooking oil spray is that it helps the cheese into gooey cheese like pizza parlor pizzas.

This is so easy... I hope you try it!

Recipe:  Chicken Parm Pizza

All you need:

1 store bought or homemade pizza dough

2 small fully cooked breaded thin chicken breasts, cut-up

1/2 jar of store bought or about 1/2 cup homemade pizza sauce

About 1 cup thickly shredded mozzarella cheese

A sprinkling of grated Parmesan and Romano cheese

Olive oil cooking oil spray *See TIPS

All you need to do:

Preheat the oven to 475 degrees F.

Lightly spray a pizza pan with olive oil cooking spray.

Stretch the dough onto your pizza pan (See TIPS).

Spread the pizza sauce over the dough leaving a border around the edge of the dough.

Make sure your fully cooked chicken is cut into very small pieces and is not hot.  Spread the chicken over the sauce.  Then spread the cheese over the chicken.  Sprinkle with the grated cheese.

Very lightly spray the top of the cheese with the olive oil cooking spray.

Place in the pre-heated oven and bake for 12-15 minutes... keep an eye on it so the cheese doesn't get too dark.  All ovens are different and baking times will vary.

Remove from the oven when the crust is golden and the cheese has melted and started to brown slightly.  Allow the pizza to rest about 5-10 minutes before cutting and serving.

Quick and Easy Pizza Sauce

 

This Pizza Sauce takes minutes to prepare... simple ingredients.. amazing taste!

TIPS

I start with a small can of Hunt's Tomato Sauce... the 8 oz. size.... it comes in a variety of "flavors"  ... this recipe was written for the plain sauce.   I keep them on hand... so easy to store.. can be used in so many things and it makes the best pizza sauce... the consistency is perfect.

The Hunts Tomato Sauce comes in a variety of flavors... Roasted Garlic, Basil and Oregano and Garlic... even no salt added... if you choose one of them... just go lightly on the spices and add amounts to your liking... I do encourage you to experiment.. you won't be sorry.

This is one of those times I would encourage you not to use a store brand... they tend to be blander.. unless you know your store brand and have used it before and like it.. stick with the name brand.

We like garlic.. so I use closer to 1/2 teaspoon to make it a heavier garlicy flavor..

I use the recipe when I'm serving it to guests.... start off with the recipe amount and add more if you want more of a garlic flavor...remember you can always add more after you taste it... once it's in... it's there to stay.

I heat this in a microwave bowl for just a minute in the microwave to get the flavors to mingle... allow it to cool before using it on a pizza dough.

Don't be afraid to add more seasonings... if you want a more bold flavor... add more Italian seasoning.. if you want a bit of a zip.. and a pinch of cayenne and/or an 1/8 of a teaspoon of red pepper flakes...

This makes enough sauce for two pizzas... if used sparingly... for saucier pizza (which we make)... it's enough for one pizza plus a little left for dipping the crust in... it makes a great dipping sauce!

Recipe:  Homemade Pizza Sauce

All you need:

1 small can of Hunts Tomato Sauce *See TIPS

3 teaspoons grated Parmesan cheese

1/4 teaspoon garlic powder

3/4 teaspoon onion powder

1 teaspoon homemade or McCormick Italian Seasoning

Sprinkling of black pepper

Salt to taste (I don't use much)

All you need to do:

Mix all the ingredients in a microwaveable bowl.  Microwave for 1 minute and stir, then allow to cool.

 

Chicken and Mushroom Alfredo Pizza

This Chicken and Mushroom Alfredo Pizza is another family favorite pizza... easy to make and delicious...

TIPS

You can make numerous shortcuts in the prep...

Either make the pizza dough ahead, store it in a plastic bag (Ziplocs work) and refrigerate it... just set it out of the fridge and let it rest for about 30 minutes before using... the same goes for store bought pizza dough.

I put my chicken breast (still frozen) in my crockpot with the garlic and Italian seasoning and enough chicken broth to cover... on low for 6 hours... remove the chicken and shred it with a fork and return it to the pot and cook for another hour... the flavors infuse into the chicken and is really flavorful... throw it in the pot in the morning and come home to the chicken already cooked.

By the way... yes you read that right.. I put my chicken in the crockpot frozen... it slow cooks and is so tender... just perfect!

You can make the chicken ahead which makes clean-up a snap after making the pizza.

Depending on the size of your chicken breast ... you may have some leftover chicken.. or just make two pizzas!

You can make an Alfredo sauce from scratch or you can use a Knorr sauce... their Alfredo Sauce packet works especially well.... when I use the Knorr sauce packet.. I use fat free half and half instead of milk for a bit thicker and creamier sauce for the pizza.

If you make the Alfredo sauce from scratch be sure to use the flour to thicken it.. otherwise it will be too runny for a pizza.

I love to baste my dough with garlic butter before assembling the pizza.. it makes the crust really yummy.

The amount of toppings is approximate.. use as much or as little as you prefer.. the amounts are what I used... I used 1 cup of mozzarella on top.. we're cheesy pizza people.

The thickly sliced mozzarella is really perfect for pizza.. I hate to use anything else.. it just melts better... Walmart has the best thickly sliced mozzarella.. I rarely can find it anywhere else in our small town...

Serve this with a big salad.. a great weeknight meal!

Recipe: Chicken Alfredo and Mushroom Pizza

All you Need:

 

For the Chicken:

 

1 boneless skinless chicken breast

1 tablespoon Italian Seasoning

2 garlic cloves, minced

Chicken broth *See TIPS 

For the Alfredo Sauce:

 

½ cup butter

3 tablespoons flour

1 cup Fat Free Half and Half

3/4 cup freshly grated Parmesan cheese
1 teaspoon salt or to taste
¼ teaspoon freshly ground black pepper or to taste 

For the Pizza:

Store-bought or homemade pizza dough
3 tablespoons butter, melted
1/4 teaspoon garlic powder
Sliced fresh mushrooms
1/2 cup finely shredded 6 cheese Italian Cheese
3/4 -1 cup thickly shredded Mozzarella cheese 
Olive oil cooking oil spray

All you need to do: 

Cook the chicken either on the stove or in a crockpot *See TIPS.... until tender and shred it... allow to cool. 

Preheat the oven to 400 degrees F. 

Roll out the dough to fit your pizza pan.  Mix the butter and garlic powder in a small ramekin and brush it over the complete dough. 

Sprinkle the finely shredded 6 cheese Italian cheese over the crust leaving a crust around the edge.  Spread the Alfredo sauce over the dough leaving the crust around the pizza.  Sprinkle the shredded chicken and sliced mushrooms over the sauce... then sprinkle with the shredded mozzarella cheese. 

Lightly spray the mozzarella with olive oil cooking spray to aid in melting. 

Bake at 400 degrees F for 18-20 minutes.. or until cheese is meted and the crust is golden brown... the cheese will be golden in spots too. 

Allow pizza to rest for about 5 minutes after removing from the oven .. then cut slices and serve.

Spinach and Artichoke White Pizza

 

This easy ... and quite possibly the most wonderful white pizza... is a fabulous weeknight meal.... one that everyone can enjoy...

TIPS

You can make numerous shortcuts in the prep...

Either make the pizza dough ahead, store it in a plastic bag (Ziplocs work) and refrigerate it... just set it out of the fridge and let it rest for about 30 minutes before using... the same goes for store bought pizza dough.

Another short cut is to use canned artichokes... they're easy to use and no mess.

You can make a cheesy white sauce or you can use a Knorr sauce... their 4 Cheese variety works especially well.... when I use the Knorr sauce packet.. I use fat free half and half instead of milk for a bit thicker and creamier sauce for the pizza.

Frozen spinach will work also.. but I do love fresh spinach.. it only takes a few minutes to wilt it in a large skillet with a little olive oil and minced garlic or in a pinch.. sprinkle garlic powder over it as it cooks.

Serve it with a big salad.. and you have yourself a terrific meal... it bakes in 15 minutes... so supper is on the table fast!

Recipe:  Spinach and Artichoke White Pizza

All you need:

For the Sauce:

2 tablespoons butter

2 tablespoons flour

1 1/2 cups fat free half and half or whole milk

3/4 cup shredded Italian 6-cheese blend cheese

salt and pepper to taste

1/4 teaspoon garlic powder

For the Pizza:

1 can artichokes (not marinated), quartered

About 3 cups fresh spinach

About 1 1/2 to 2 cups shredded Mozzarella cheese

About 1-2 tablespoons olive oil

Olive oil cooking spray

Garlic powder

Pizza dough

All you need to do:

Preheat the oven to 475 degrees F.

Lightly spray a 16 inch round pizza pan.

If the pizza dough has been refrigerated, remove from the fridge about 30 minutes before spreading it in the pizza pan.

To make the Sauce:

Melt the butter in a saucepan.  Add the flour and whisk until smooth... cook for about a minute over medium heat.  Slowly add the half and half... whisking as you add it.. whisk until smooth and no lumps appear.  Cook over medium heat whisking constantly until it begins to thicken.  Add the garlic powder, salt, pepper and shredded Italian cheese... stir until all cheese has melted.  Remove from heat and allow to cool slightly.

To prepare the Spinach:

In a medium skillet, drizzle about 1-2 tablespoons of olive oil.. just enough to lightly coat the majority of the pan.  Add the spinach and sprinkle the spinach with garlic powder.  Cook over medium heat until wilted.. don't worry if it is a bit oily... you won't be coating the pizza dough with oil because of the oil that's in the spinach.. it will be fine.

To assemble the Pizza:

Roll and stretch the dough to about a 16-inch circle and place in the pizza pan.  Spread the spinach over the dough leaving a border around the edge for a crust.

With your fingers... break apart the artichokes and spread them over the spinach.  Spread the sauce over the pizza by using a large spoon and drizzling it over the spinach and artichokes... you don't have to spread it perfectly.. as the pizza cooks.. the sauce will spread.

Sprinkle the shredded mozzarella over the top.... the amount is approximate.. if you like cheesy pizza use more.. if you like less cheese.. use a little less.

Bake for 12-15 minutes until cheese is melted.. crust is golden brown and the cheese starts to brown lightly.  All to cool for about 5 minutes before cutting.

Recipe: Taco Pizza

Taco Pizza… now doesn’t that sound good?... It combines two family favorites….  Tacos and Pizza!  Make parts of it ahead for a quick and easy weeknight meal.

I serve it with a side salad of shredded lettuce and dollops of guacamole and sour cream.   This side salad is one served at one of our favorite Mexican restaurants and has become a family favorite.

TIPS

I highly recommend making your own Taco Sauce … it’s very easy.. you probably have the makings in your cupboard.  Put it into a saucepan and let it simmer, 15  to 20 minutes is all it takes.   Save time and make it ahead.

You can also make the Taco meat ahead too..  so putting the pizza together is super quick.  Use my Taco Seasoning recipe for really great Taco Meat.

Use both the green and the white parts of the green onion.

Use the quantities as a guide, add more or less to your tastes.  I do caution you not to overdo the Taco Sauce, otherwise the crust will get soggy.  Don’t overdo the Taco meat too much either otherwise the pizza will get too heavy.

I know the cooking instructions on the can tell you to cook the crust a little first, I don’t… and it comes out perfect.

I hope you try this!

Recipe:   Taco Pizza

All you need:

1 can Pillsbury Classic Crust Pizza dough

Olive oil cooking oil spray

About a cup of Taco Sauce

½ pound of cooked Taco Meat

½ cup chopped Roma or Plum tomatoes

¼ cup sliced black olives

¼ cup chopped green onions

2 cups shredded Mexican blend

All you need to do:

Preheat the oven to 375 degrees.

Lightly spray a non-stick baking sheet with olive oil cooking spray.

Unroll the pizza dough and press it into a rectangle (I gently press mine to fit my cookie sheet).

Spread the Taco Sauce over the dough leaving a ½ inch border.

Sprinkle with Taco Meat, olives and chopped tomato.

Sprinkle the cheese over the top.

Sprinkle the creen onion on top of the cheese.

Bake in preheated oven for 20 minutes or until crust is golden and cheese has melted.

Recipe: Grilled Vegetable Pizza

Grilled vegetables are a delicious topping for pizza and a terrific substitute for those fat laden meat toppings… I can hear the gasps now.. what no meat??

That’s right… no meat… just grilled vegetables full of flavor. Trust me.. I love meat toppings on pizza as much as the next person… but I also love veggies… and sometimes a change of pace is what you need… so try it… you’ll love it!

TIPS

You can grill any vegetables you like… and do it by any method you prefer. You can put the veggies on skewers or in a grill pan… either way .. should work just fine.

I cut my veggies a little smaller for this … It’s just easier to cut the pizza with smaller pieces.

When I grill them.. and I’ve done both methods mentioned… I either baste them with olive oil and sprinkle with Italian seasoning and garlic powder… or… put them all in a bowl and drizzle a little olive oil on them.. sprinkle with Italian seasoning and a little garlic powder…toss them to coat them evenly.

Since these will be toppings on a pizza in a hot oven… I grill them a bit less than usual.. so they are just a little less soft.

Leftovers work well with this … I make grilled vegetables as a side for a meal and make enough for leftovers so I have a quick topping for pizza a night or two later.

Grill them when the grill is hot for about 5 to 10 minutes… different veggies cook faster than others.

I listed the shredded cheese as 1-2 cups… I use a quantity somewhere in between … it’s personal preference about how much to use.



Don't you wish you could eat it right off the page?... This was taken just before we devoured it..






Recipe: Grilled Vegetable Pizza

All you need:

Grilled vegetables… suggestions:

Red, green and/or yellow peppers
Baby Portobello mushrooms
Yellow squash
Zucchini
Sweet onions
Eggplant

Other Ingredients:

Shredded Italian Six cheese blend
3-4 tablespoons pesto
Sliced Plum (Roma) tomatoes
Pizza dough, homemade or store bought

All you have to do:

Preheat the oven to 450 degrees OR follow the instructions on the Pizza dough package.

Spread the dough on a lightly greased pan.

Spread the pesto evenly over the dough, leaving a small border around the edge.

Layer the grilled vegetables over the pesto. Then layer the sliced tomatoes over the vegetables.

Sprinkle the cheese evenly over the vegetables and tomatoes.

Bake for about 15-18 minutes or until the crust is golden and the cheese has melted.

Remove from the oven and allow the pizza to stand for about 5 minutes before cutting.

Recipe: Ham and Pineapple Pizza

I love fruit, especially pineapple so a Ham and Pineapple Pizza is right up my alley. Warren wrinkled his nose at it…. and sniffed… "pineapple has no business on pizza"… big sigh… oh well.. more for me.

This is perfect for family pizza night… make the dough recipe and make a large and a smaller… different pizza.. so everyone can have different kinds. My pizza dough recipe will make a large and a 10 inch pizza… baking time will be the same for both sizes.

I was surprised to find that tomato pizza sauce is on this pizza as well… I thought it would be odd… but nevertheless… I tried it…. and I really liked it.

The recipe for Ham and Pineapple Pizza is basic… this is my pizza recipe.. just the toppings have changed.

TIPS

I buy ham steaks fairly frequently to use in recipes.. and this one was no different… just chop it into small cubes.

For the pineapple… I used Del Monte Fruit Naturals Pineapple Chunks… they come in small 7 oz. individual serving size containers .. you’ll find them in the refrigerated section of the produce department in the grocery store. I like them because they have a really extended expiration date and are always sweet.

I cut the chunks in half to make it easier to eat on a pizza.

I used my homemade pizza dough recipe… you can use yours or buy a pre-made package of pizza dough.

This was just yummy!






Recipe: Ham and Pineapple Pizza

All you need:

Pizza dough (homemade or store bought)
Pizza sauce, homemade or store bought
Ham, cut into small cubes
Pineapple
Mozzarella cheese, shredded
Olive oil cooking oil spray

All you have to do:

Preheat the oven to 400 degrees F.

Prepare your pizza pan and place your dough in the pizza pan. (follow direction on your store bought dough or follow my instructions in my pizza recipe).

Pierce the dough all over with a fork (leaving an inch border around the edge)
Spread pizza sauce lightly all over the dough leaving an inch border.

NOTE: In the past I’ve made a crust by folding over some dough around the edge… you can do that or… you can just leave a border… the border will puff up… if you really like crust .. do it the original way.. if you prefer less crust.. then just leave a border.

Generously sprinkle the pizza sauce with ham cubes, then pineapple cubes, then shredded mozzarella cheese.

Lightly spray the cheese with olive oil cooking oil spray. (This will aid in melting the cheese).

Bake for 20-25 minutes … you want the crust lightly toasted, the cheese melted and the topping hot… the time given is pretty accurate.

Recipe: White Tomato & Herb Pizza

This recipe for White Tomato and Herb Pizza is a quick and easy little appetizer, snack or light lunch… made with frozen puff pastry dough sheets, it takes minutes to prepare.

Farmer’s Markets are chock full of fabulous tomatoes and if you went to a market.. you must have gotten some… so you can enjoy those tomatoes with this tasty little snack.

I adapted the recipe slightly from a Pepperidge Farm recipe I found. While it looked pretty, I thought their recipe was too bland so I made a few changes.

They used fresh basil, I omitted the fresh basil and used a sprinkling of Italian seasoning and garlic salt instead. I also used shredded Parmesan cheese, not grated and I used more of it… and I added finely shredded mozzarella cheese to the top. .. and finally .. I added sliced black olives to add even more flavor. I also used less olive oil.

So let’s get started.. but first, as always, a few tips…

TIPS

The original recipe called for using both puff pastry dough sheets in the box and making a bigger pizza. We are only two of us, so I made only one sheet. If you want to make the larger pizza… simply thaw both sheets and lay them in 9 x 13 baking pan and press the ends together… then follow the rest of my instructions since they are the same as if you were making the smaller version.

I wrote the recipe using the full amount of the ricotta cheese mixture that Pepperidge Farms listed for the larger pizza. We decided to use all the cheese and eat the pizza with a fork… although you could eat it as finger food if you wait for the pizza too cool down a bit.. we tasted it and devoured it.. no time to wait for us!

We like a cheesy pizza.. so we thought the original amount of ricotta used in the recipe for the larger pizza would not be enough if we made the larger pizza so we didn’t decrease the amount when making a smaller version…

If you like a cheesy pizza and want to make the larger size, increase the amount of your ricotta cheese mixture… you could double it or increase it by whatever amount you like… it only has two ingredients so it’s easy enough to do.

I used a garlic flavored olive oil. Instead of drizzling it over the pastry, I brushed it on. I did not want my pizza greasy and found my method to be perfect.

I recommend you use Roma tomatoes because they have less water in them and won’t run.

Reminder… this recipe as written will make a small pizza… 6 square pieces.. enough for 2-3 people for a lunch or snack.

This tasty treat is perfect for a late Sunday afternoon snack.. I hope you try it.






Recipe: White Tomato and Herb Pizza

All you need:

1 box (2 sheets) Pepperidge Farms Puff Pastry Dough Sheets, thawed
Olive oil
2/3 cup ricotta cheese
½ cup shredded Parmesan cheese, divided
¼ - ½ cup finely shredded mozzarella cheese
Roma tomatoes, sliced
Sliced black olives
Sprinkling of Italian seasoning
Sprinkling of garlic salt

All you need to do:

Preheat the oven to 375 degrees F.

Line a small baking pan with sides with parchment paper.


Place the thawed puff pastry dough sheet in the pan… if the pan is larger than the dough… that’s okay.. simply fold a small amount of dough over to form a crust around the edge.

Pierce the bottom about 6 times with a fork.

Brush the dough with the olive oil.

In a small bowl, mix together the ricotta and ¼ cup of the Parmesan cheese. Reserve the remaining ¼ cup of shredded Parmesan for sprinkling on top of the pizza.


Spread the ricotta mixture over the dough leaving the folded crust edge alone (if you folded the dough).

Lay the tomatoes on top and sprinkle with sliced black olives.


Sprinkle the Italian seasoning and garlic salt over the top.

Then sprinkle the remaining shredded Parmesan and mozzarella cheeses.


Bake at 375 degrees F for about 20-25 minutes until cheeses are melted and the pastry edges are lightly browned. (Mine took 25 minutes)

Serve hot.

Recipe: Fruit Pizza

Isn’t this Fruit Pizza fabulous looking? I know you will love it! The perfect recipe to make for the people at work… or a family gathering… just perfect! This recipe is courtesy of Marlo Linderman. The picture Marlo sent me is from here.

When I managed a phone unit a few years ago… we had food days… and one of the guys brought in a similar Fruit Pizza (he called it a Breakfast Pizza… leave it to a guy to advertise it for breakfast… just kidding guys... we did eat it for breakfast afterall). I meant to get the recipe and forgot… and regretted it.

Fast forward to this morning and lo and behold.. this scrumptious picture was on my Facebook feed … one of my Facebook friends had made this fabulous looking Fruit Pizza…. so being the enterprising person I am … I shot her a message asking if she would mind sharing the recipe and could I post it on my food blog… I was thrilled when she offered to share it! So this is all from Marlo… including the tips!

TIPS

The pie crust can be made from scratch however the store bought "Nestle" sugar cookie dough tastes the same…. and also saves a lot of time in the kitchen!!!!

Make sure the fruit is dry before adding.

Thanks Marlo for sharing!

Do you have a favorite recipe you'd like to share? Drop me a quick note at cookingtipoftheday at gmail.com and your name can be up in lights too!

Again .. thanks Marlo for today's fabulous recipe!







Recipe: Fruit Pizza

All you need:

Pie Crust
1/2 cup butter, softened
3/4 cup white sugar
1 egg
1 1/4 cups all-purpose flour
1 teaspoon cream of tartar
1/2 teaspoon baking soda
1/4 teaspoon salt

Filling
1 (8 ounce) package cream cheese
1/2 cup white sugar
2 teaspoons vanilla extract
1 jar marshmallow cream (6 1/2 oz)

Topping
1/2 cup white sugar
2 tablespoons cornstarch
1 cup pineapple juice
1 teaspoon lemon juice

All you need to do:

1. Preheat oven to 350 degrees F (175 degrees C).

2. In a large bowl, cream together the butter and 3/4 cup sugar until smooth. Mix in egg. combine the flour, cream of tartar, baking soda and salt; stir into the creamed mixture until just blended. Press dough into an ungreased pizza pan.

3. Bake in preheated oven for 8 to 10 minutes, or until lightly browned. Cool.

4. In a large bowl, beat cream cheese and marshmallow cream with 1/2 cup sugar and vanilla until light. Spread on cooled crust.

5. Arrange desired fruit on top of filling

NOTE: Make sure the fruit is dry before adding.

In a medium saucepan over medium heat, combine 1/2 cup sugar, cornstarch, pineapple and lemon juices. Stir and cook until sugar dissolves and mixture thickens. Pour over fruit. Refrigerate until serving.

Recipe: White Pizza with Pesto Ricotta Spinach and Tomato

I really like White Pizza … you can make it so many different ways… I decided to try making it with basil pesto, ricotta cheese, fresh baby spinach and tomato…. The result?... fabulous!

It really was the perfect blend of flavors .. all topped off with a generous amount of mozzarella cheese.

TIPS

After your done layering all the toppings.. do a quick spray of olive oil cooking oil spray … it will help the cheese melt perfectly.

If you use my recipe for pizza dough… make the dough .. let it rise… punch it down… roll it in a ball .. using a sharp knife, cut off 2/3 of the dough if you want to make one large 16 inch pizza. The leftover dough can be used to make a smaller 12 inch pizza or even calzones.

You can also store the dough in a Zip Loc storage bag in the refrigerator for use at another time. Spray the inside of the bag lightly with cooking oil spray. You can store it up to 5 days in the refrigerator. The bag may puff up, just let the air out.

I served this with a large antipasto salad… a perfect combination!







Recipe: White Pizza with Pesto Ricotta Spinach and Tomato

All you need:

Pizza Dough (homemade or store bought)
¼ cup basil pesto (homemade or store bought)
½ cup part-skim ricotta cheese
Fresh Baby Spinach, stems removed
Sliced tomato
Garlic powder
Grated Parmesan cheese
Shredded mozzarella cheese
Olive oil cooking spray

All you need to do:

Preheat oven to 450 degrees F.

Lightly spray a pizza pan with olive oil cooking spray.



Roll out the pizza dough to fit into the pizza pan with about ¾ of an inch over hang. Roll the over hang over to form the crust.

Using a fork generously prick the pizza dough.





Spread the basil pesto over the pizza dough.








Spread the ricotta over the basil pesto.








Lay the spinach leaves scattered over the ricotta.









Lay tomato slices over the spinach leaves.








Sprinkle with grated Parmesan.

Sprinkle with garlic powder.






Generously sprinkle with shredded mozzarella.

Spray lightly with olive oil cooking spray.




Bake at 450 degrees F for about 20 minutes or until crust is light brown and cheese has melted and is slightly brown also.