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Classic Pizza Crust Recipe

1 package active dry yeast
2 1/2 cups sifted flour
1 teaspoon salt
1 cup warm water
1 tablespoon cooking oil

In a large mixing bowl, combine the yeast, 1 cup of flour, and the salt. Mix. Next, add the water and oil. Beat on low speed for 30 seconds. Scrape the sides of the bowl and continue to beat on high speed for 3 minutes. By hand, stir in enough flour to make the dough stiff. Knead until smooth which can take up to 10 minutes. Place in a well greased bowl and turn the dough until it is lightly greased. Cover and let rise for about 1 1/2 hours or until the dough has doubled in size. Punch it down and chill for 2 hours. Cut the dough in half. On a floured surface, roll the halves into 12 inch circle and about 1/8 inch thick. Brush the surfaces of the dough with olive oil and add the toppings of your choice. Cook at 425* for 25 minutes.

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Buffalo Chicken Wing Pizza Recipe
Ingredients:
3/4 pound chicken pieces
2 tablespoons Creole seasoning
1/2 cup flour
1/2 cup oil, for frying chicken
1/2 cup chicken wing sauce, ready-made OR
3 ounces hot sauce
6 tablespoons butter -- melted
1/4 cup blue cheese dressing
4 ounces mozzarella cheese -- shredded
3 tablespoons blue cheese -- crumbled
1 medium pizza crust
Directions:
Mix flour and Cajun seasoning (I use Emeril's Essence) in a plastic bag. Put chicken pieces in the bag (1 or 2 at a time) and shake until coated with flour mix. Heat oil in a fry pan. Add chicken and cook, turning occasionally, for about 20 minutes.
Preheat oven to 425 degrees F. Remove chicken and allow to cool enough to handle. Chop chicken into pieces about 1/2" in diameter. Shake approximately 2 teaspoons of hot sauce onto the chicken (or to taste). Spread pizza dough onto greased pan, about 14" diameter. Mix chicken wing sauce with blue cheese dressing. Spread the sauce mixture onto the pizza dough. Spread the pieces of chicken onto top of the sauce. Sprinkle shredded mozzarella over the chicken. Sprinkle the crumbled blue cheese on to of the mozzarella. Bake at 425 F for about 20 minutes, or until cheese is lightly browned.

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California Pizza Kitchen`s Thai Chicken Pizza Recipe
Ingredients:
1 tablespoon honey
1 cup warm water
2 teaspoons active dry yeast
3 cups all-purpose flour
1 teaspoon salt
Topping
3 1/2 tablespoons peanut butter
3 tablespoons brewed tea
3 tablespoons rice vinegar
2 tablespoons soy sauce
2 teaspoons chili oil
1 tablespoon ginger, minced
2 teaspoons honey
1/2 teaspoon sesame oil
2 tablespoons sesame seeds, toasted
1 1/2 tablespoon green onions
1/2 pound chicken breast, cut in 1/4-inch strips
1/2 cup mozzarella cheese, shredded
1 carrot, shredded
1/4 cup cilantro, chopped
Directions:
For the dough: In a small bowl, dissolve the honey in the warm water. Sprinkle the yeast over the water and stir until it dissolves. Let the yeast mixture stand for 5 minutes, until a layer of foam forms on the surface. In a large bowl, combine the flour and the salt. Make a well in the center of the flour mixture and pour the olive oil and the yeast mixture. Stir the flour into the wet ingredients, until all the flour is incorporated. If its too dry, add more water. On a lightly floured surface, knead the dough for 15 minutes, until it is smooth and elastic. Shape the dough into a ball and put in a well-oiled bowl. Cover with a moist towel and let rise in a warm place until double in bulk (about 1-1/2 hours). For the topping: Combine peanut butter and next 7 ingredients (to sesame oil) in a blender. Process until smooth. Set aside. In the meantime, season chicken strips with red pepper and salt. Sauté in 2 tablespoons olive oil, until done (about 7 minutes).
Coat chicken with 2 tablespoons peanut sauce. Set aside in the refrigerator. Punch the dough down, and divide into 2 equal portions. Roll out each portion into an 9-inch flat circle. Spread 1/4 cup peanut sauce over the surface of each of the doughs. Distribute 1/2 of the cheese over the sauce. Repeat with other pizza. Distribute 1/2 of the chicken over the cheese. Repeat with other pizza. Place the pizzas in the oven (on top of pizza stones). Bake until crust is crispy and cheese is bubbling (8-10 minutes). Remove pizzas from the oven and sprinkle each with carrot and cilantro.

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Mexican Pita Pizzas (Mexico) Recipe
Ingredients:
4 Pita breads
1 can Black beans (15 oz) drained
1 can Pico de Gallo (11.5 oz) drained
1 cup Cheese, Cheddar shredded
1 cup Cheese, Monterey Jack shredded
5 Remove cornbread from oven and top
2 cups Lettuce shredded
Salsa
Guacamole
Scallions sliced
Olives, ripe
Sliced
Directions:
Heat oven to 375F. Place pita breads on large baking sheet. In medium bowl, combine beans and Pico de Gallo. Spoon over pita breads. Sprinkle each with cheeses. Bake 14 to 18 minutes or until heated through and cheese is melted. Top with shredded lettuce. Cut each into 6 wedges. Serve with salsa, sour cream, guacamole, scallions and/or olives.

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Taco Bell Mexican Pizza Recipe
Ingredients:
1/2 pound ground beef
1/2 teaspoon salt
1/4 teaspoon dried minced onion
1/4 teaspoon paprika
1 1/2 teaspoon chili powder
2 tablespoons water
8 small (6-inch diameter) flour tortillas
1 cup Crisco shortening or cooking oil
1 (16 oz) can refried beans
1/3 cup diced tomato
2/3 cup mild picante salsa
1 cup shredded cheddar cheese
1 cup shredded Monterey Jack cheese
1/4 cup chopped green onions
1/4 cup sliced black olives
Directions:
Cook the ground beef over medium heat until brown, then drain off the excess fat from the pan. Add salt, onions, paprika, chili powder and water, then let mixture simmer over medium heat for about 10 minutes. Stir often. Heat oil or Crisco shortening in a frying pan over medium-high heat. If oil begins to smoke, it is too hot. When oil is hot, fry each tortilla for about 30-45 seconds per side and set aside on paper towels. When frying each tortilla, be sure to pop any bubbles that form so that tortilla lays flat in oil. Tortillas should become golden brown. Heat up refried beans in a small pan over the stove or in the microwave. Preheat oven to 400F. When meat and tortillas are done, stack each pizza by first spreading about 1/3 cup refried beans on face of one tortilla. Next spread 1/4 to 1/3 cup of meat, then another tortilla. Coat your pizzas with two tablespoons of salsa on each, then split up the tomatoes and stack them on top. Next divide up the cheese, onions and olives, stacking in that order. Place pizzas in your hot oven for 8-12 minutes or until cheese on top is melted.

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Artichoke and Red Pepper Pizza Recipe
Ingredients:
1 Boboli Thin Pizza Shell
1 tablespoon olive oil
1 cup julienne cut red bell pepper
1 teaspoon dried basil
1 teaspoon dried oregano
5 garlic cloves, minced
1 can artichoke hearts, drained and chopped (not in oil)
1 jar sliced mushrooms, drained
1 1/2 cup shredded part skim mozzarella cheese
Freshly cracked pepper
Directions:
Heat oil in a nonstick skillet, simmer ingredients until tender. Place on boboli shell and top with cheese. Bake at directions on Boboli package.

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Cheese Lovers Pizza Squares Recipe
Ingredients:
1 can refrigerated pizza dough
1 cup Ricotta cheese
8 ounces shredded Mozzarella cheese
2 ounces pepperoni, diced
2 plum tomatoes, thinly sliced
1 cup bell pepper, sliced
1 teaspoon oregano
2 tablespoons chopped parsley
Directions:
Preheat oven to 400 F.
Press pizza dough into a 15 x 10-inch jelly roll pan. Bake for 12 minutes then remove from oven and spread Ricotta cheese over crust. Top with Mozzarella, pepperoni, tomatoes, pepper and oregano. Return to oven and bake for 6 minutes more or until cheese is melted. Sprinkle with parsley, cut into squares and serve.

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Classic Cheese Pizza Recipe
Ingredients:
1 ounce fresh yeast or
1/2 ounce dried yeast
1 pinch sugar
1/2 pint lukewarm water
14 ounces plain flour
1 teaspoon salt (scant)
1/4 pint olive oil
corn meal (polenta)
3/4 pint tomato and garlic sauce
1 pound mozzarella, cut into 1/4 inch dice
6 tablespoons Parmesan, freshly grated
Directions:
Crumble the fresh yeast or sprinkle the dried yeast and a pinch of sugar into 3 tablespoons of lukewarm water. Be sure that the water is lukewarm (110 - 115 F. - neither too hot nor too cold to the touch). Let it stand for 2 to 3 minutes, then stir the yeast and sugar into the water until completely dissolved. Put the cup in a warm, draught-free place for 3 to 5 minutes, until the yeast bubbles up and the mixture almost doubles in volume. If the yeast does not bubble, start over again with fresh yeast.
Sift the flour and salt into a large, warmed bowl. Make a well in the centre of the flour nd pour in the yeast mixture, 3/8 pint of lukewarm water and 3 tablespoons of the olive oil. Mix the dough with a fork or your fingers. When you can gather it into a rough ball, place the dough on a floured board and knead it for about 15 minutes, until smooth, shiny and elastic. Dust the dough lightly with flour, put in a large clean bowl and cover. Place the bowl in a warm, draught-free spot for about 1 1/2 hours, until the dough has doubled in bulk. Now preheat the oven to 450 F. Punch the dough down with your fists and break off about one quarter of it to make the first of the 4 pizzas. Knead the small piece on a floured board or a table for a minute or so, working in a little flour if the dough seems sticky. Flatten the ball into a circle about 1 inch thick with the palm of your hand. Hold the circle in your hands and stretch the dough by turning the circle and pulling your hands apart gently at the same time. When the circle is about 7 or 8 inches across, spread it out on the floured board again and pat it smooth, pressing together any tears in the dough. Then roll the dough with a rolling pin, from the centre to the far edge, turning it clockwise after each roll, until you have a circle of pastry about 10 inches across and about 1/8 inch thick.
Crimp or flute the edge of the circle with your thumbs until it forms a little rim. Dust a large baking sheet lightly with corn meal and gently place the pizza dough on top of it. Knead, stretch and roll the rest of the dough into 3 more pizzas. Pour 6 tablespoons of the tomato sauce on each pizza and spread it with a pastry brush or the back of a spoon. To make a cheese pizza, sprinkle the sauce with 6 tablespoons of mozzarella and 2 tablespoons of grated Parmesan. Dribble 2 tablespoons of olive oil over the pizza and bake it on the lowest shelf or the floor of the oven. Reduce the oven temperature to 400 F after 5 minutes and cook for about 10 minutes in all, until the crust is lightly browned and the filling bubbling hot.

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Corn And Tomato Pizza Recipe
Ingredients:
1 pizza crust
1 1/2 cup frozen corn -- thawed
1 1/2 cup plum tomatoes -- seeded and chopped
1/4 cup chopped fresh basil
3 cloves garlic -- minced
1 teaspoon dried oregano leaves
1/2 teaspoon coarse ground black pepper
2 tablespoons dijon mustard -- optional
1 cup shredded mozzarella cheese
2 tablespoons grated parmesan cheese
Directions:
Prepare Pizza Crust. Preheat oven to 450°F. Combine corn, tomatoes, basil, garlic, oregano and pepper in medium bowl. Spread mustard over prepared crust, if desired. Sprinkle crust with mozzarella cheese; top with corn mixture and Parmesan cheese. Bake 18 to 20 minutes or until crust is golden brown and cheese is melted. Cut into wedges.

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Cheesy Pepper and Mushroom Pizza Recipe
Ingredients:
1 1/2 cup all-purpose flour
1 package active dry yeast
1/4 teaspoon salt
1/2 teaspoon sugar
1 teaspoon cooking oil
Nonstick spray coating
1 tablespoon cornmeal
3/4 cup low-fat cottage cheese, drained
1 egg
2 tablespoons grated Parmesan cheese
1 teaspoon dried basil, crushed
1 clove garlic, minced
1/8 teaspoon pepper
1 medium green or red sweet pepper
1 cup sliced fresh mushrooms
1 cup shredded part-skim mozzarella cheese
Directions:
For crust, mix 3/4 cup of the flour, the yeast, sugar, and salt. Add oil and 1/2 cup warm water (120 degree F to 130 degree F). Beat with electric mixer on low speed 30 seconds, scraping bowl. Beat on high speed 3 minutes. Stir in as much remaining flour as you can. Then, knead in enough remaining flour to make a moderately stiff dough that is smooth and elastic (5 minutes total). Shape into a ball. Place in a greased bowl; turn once. Cover; let rise in a warm place until double (about 30 minutes). Punch down. Cover; let rest 10 minutes. On a floured surface roll dough into a 14-inch circle. Place on a pizza pan sprayed with nonstick spray coating and sprinkled with the cornmeal. Build up edges slightly. Bake crust in a 425 degree F oven about 10 minutes or until lightly browned. In a blender container combine cottage cheese, egg, Parmesan, basil, garlic, and pepper. Cover; pread over hot crust. Cut green pepper into rings. Place atop pizza with mushrooms. Sprinkle with mozzarella. Bake in a 425 degree F oven 10 minutes until hot.

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Caribbean Pizza Recipe
Ingredients:
1 pizza crust
8 ounces tomato sauce
30 ounces black beans -- rinsed and drained
8 ounces crushed pineapple -- drained
4 teaspoons lime juice
2 tablespoons fresh cilantro -- chopped
6 ounces mozzarella cheese -- shredded
Directions:
Pizza Recipes
Preheat oven to 425F. Bake crust for 5 minutes. Spread tomato sauce over partially baked crust. Top with the black beans and pineapple. Drizzle the lime juice over the top. Evenly sprinkle the cilantro and mozzarella cheese on top. Return to the oven and bake for 12-14 minutes or until edges of crust are turning golden and cheese is melted in the center. You can make your own crust, use the refrigerated dough, or a pre-made crust like Boboli for this recipe. If using pre-made, you do not need to partially bake it first unless you want a firmer crust.

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Cold Vegetable Pizza Recipe
Ingredients:
16 ounces cream cheese -- Softened
1 cup mayonnaise
1 Envelope Hidden Valley Ranch Dressing
1 package Refrigerated Crescent Rolls
1/2 cup chopped celery
1/2 cup chopped cauliflower
1/2 cup black olives
Directions:
Preheat oven to 350F degrees. Press out crescent rolls in a jelly roll pan and bake for 8 to 10 minutes. Mix together the cream cheese, mayonnaise and Hidden Valley Ranch Dressing. Pour on top of cooled crescents. Spread the chopped vegetables over pan and top with shredded cheese. Chill several hours or overnight

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Double Filled Mushroom Pizza Recipe
Ingredients:
Filling 1
1/2 cup Stuffed Olives -- sliced
4 ounces Sliced Canned Mushrooms
Filling 2
5 small Scallions -- thinly sliced
Pizza
1 Loaf French Bread Loaf -- 14" long
Pizza Recipes
1 Jar Pizza Sauce
1 cup Mozzarella Cheese -- shredded
Directions:
Preheat oven to 350F degrees. Slice bread vertically into 10 slices without cutting completely through the bread. Spoon sauce equally into each section. Alternate fillings between slices. Sprinkle cheese over fillings. Loosely wrap pizza in heavy aluminum foil. Bake 30 minutes, or until heated through. Open foil; bake 10 to 15 minutes.

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Chicago - Style Spinach Pizza Recipe
Ingredients:
1 can (10 oz.) refrigerated pizza crust
1 package (10 oz.) chopped spinach, thawed, well drained
1 package (16 oz.) part-skim mozzarella cheese, shredded
1/4 cup (1 oz.) Parmesan cheese, shredded, divided
1 can (28 oz.) tomatoes, drained, cut up
2 garlic cloves, minced
2 teaspoons dried oregano leaves
1/2 teaspoon red pepper flakes, optional
Directions:
Heat oven to 500 degrees. Press pizza crust onto bottom and sides of well greased 10 inch deep dish pizza pan or 9 x 13 inch baking dish. Mix spinach, mozzarella cheese and 2 tablespoons Parmesan. Spread evenly over crust. Mix tomatoes, garlic, oregano and pepper flakes. Spread over cheese mixture. Sprinkle with remaining 2 tablespoons Parmesan cheese. Bake 10 minutes. Reduce heat to 375 degrees and bake for an additional 20 minutes.

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Cheesy Pizza Recipe
Ingredients:
1 refrigerated Pizza Crust
1 1/3 ounce shredded Fresh Parmesan cheese
1 tablespoon dried basil
1 cup shredded provolone cheese
1 cup shredded Cheddar cheese
1 cup shredded Monterey Jack
1 1/4 cup spaghetti sauce
Directions:
Heat oven to 425F degrees. Grease 12-inch pizza pan or 13 x 9-inch pan. Unroll dough and place in greased pan; press out with hands forming 1/2 inch rim. Bake at 425F degrees for 7 to 9 minutes or until light golden brown. Sprinkle partially baked crust with parmesan cheese and blend until smooth. Sprinkle basil. Top with provolone, Cheddar and Monterey Jack cheese. Drizzle spaghetti sauce over the cheese. Bake at 425F degrees for 12 to 18 minutes or until crust is deep golden brown.

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Caramelized Red Onion Pizza Recipe
Ingredients:
1 teaspoon olive oil
3 large red onions, thinly sliced
1 tablespoon maple syrup or light brown sugar.
1 tablespoon balsamic vinegar.
2 tsps.dried basil .
2 cups. marinara sauce
pizza dough, rolled into 18- to 19-in. round as needed
4 cups. Swiss chard or spinach, shredded
1/2 cup fresh basil, slivered
1/2 cup low-fat feta cheese, crumbled
1/2 teaspoon dried oregano .
1/4 teaspoon black pepper
Directions:
In large nonstick saute pan, heat olive oil over medium heat. Saute onions, stirring frequently, for about 10 minutes, until caramelized to golden brown. Stir in maple syrup, vinegar and dried basil; set aside. Spread marinara sauce over pizza dough, leaving 1/2-in. border. Arrange Swiss chard on top; top with onions. Sprinkle with fresh basil, feta cheese, oregano and pepper. Bake for 30 to 35 minutes at 375F until crust is crisp.

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Broccoli Rabe And Chick-Pea Pita Pizzas Recipe
Ingredients:
2 cloves garlic -- sliced thin
1/4 cup extra-virgin olive oil
1 (19-ounce) can chick-peas -- rinsed and drained
1/2 cup water
1 large bunch broccoli rabe, chopped, coarse stems discarded
1/2 teaspoon dried hot red pepper flakes
3 (6-inch) pita breads split in half to form circles
1/2 cup parmesan cheese -- freshly grated
Directions:
Preheat oven to 400°F.
In a large heavy skillet cook garlic in oil over moderate heat, stirring, until pale golden. Transfer garlic and 1 tablespoon oil to a food processor. Add chick-peas, 1/4 cup water, and salt and pepper to taste and blend mixture until smooth. Heat oil remaining in skillet over moderately high heat until hot but not smoking and cook broccoli rabe, turning it with tongs, until wilted. Add remaining 1/4 cup water and pepper flakes and simmer, covered partially, until broccoli rabe is crisp-tender and almost all liquid is evaporated, about 2 minutes. Spread inside sides of pita with chick-pea purée and top with broccoli rabe and Parmesan. Arrange pita pizzas on a large baking sheet and bake in middle of oven 10 minutes, or until edges are golden.

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Cabbage Pizza Recipe
Ingredients:
1 onion -- minced
3 cloves garlic -- minced
2 tablespoons oil
4 cups chopped cabbage
1 tablespoon fennel seed
1 cup tomato sauce
1/2 cup Parmesan cheese -- freshly grated
1 prepared whole wheat pizza crust
Directions:
In a frying pan, saute‚ the onion and garlic in the oil for 5 minutes, or until soft. Add the cabbage and fennel seeds, stir well, and cover. Cook over medium-low hear until the cabbage is just wilted. Preheat the oven to 425F. Place the pizza crust on a greased baking sheet, and top with the tomato sauce, then the cabbage mixture. Sprinkle with the Parmesan cheese. Bake for 15 to 20 minutes,or until the cheese is lightly browned.

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Black And White Pizza Recipe
Ingredients:
1 Loaf frozen bread dough -- thawed
3 large onions -- sliced thin
3 tablespoons olive oil
1 1/2 teaspoon dried sweet basil
Dash Seasoned Salt
16 ounces Black Olives -- drained & sliced
8 ounces Mozzarella Cheese -- shredded
Directions:
Follow package directions for thawing bread dough. In a large skillet heat oil; reduce heat; add onions. Cover and cook, stirring frequently, until onions are just tender. Stir in seasoning and basil. Grease a cookie sheet and set aside. Roll dough into an 11 x 14 rectangle on a lightly floured surface. Carefully lift dough onto cookie sheet. Gently spread onions and cheese over dough leaving an edge. Sprinkle on olives. Let this rest 15 minutes. Heat oven to 425F degrees. Bake 15 minutes or until crust is golden brown.

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Bell Pepper, Red Onion, And Goat Cheese Pizza Recipe
Ingredients:
1 (10-ounce size) fully baked thin pizza crust (such as Boboli)
1/4 cup olive oil
3 cloves garlic, minced
3 cups (packed) baby spinach leaves
1 1/2 cup thickly sliced mushrooms
1/2 cup drained roasted red peppers from jar, cut into thin strips
1/2 cup paper-thin red onion slices
8 large fresh basil leaves, cut into thin strips
1 package (5-ounce size) soft fresh goat cheese, coarsely crumbled (or mozzarella, fontina, gorgonzola)
Directions:
Preheat oven to 425F.
Place pizza crust on large baking sheet. Mix olive oil and minced garlic in small bowl. Using pastry brush, brush 2 tablespoons garlic oil evenly over crust. Top with spinach leaves, then sprinkle with sliced mushrooms, roasted red peppers, red onion slices, fresh basil, and crumbled goat cheese. Drizzle pizza evenly with remaining garlic oil. Bake pizza until crust is crisp and cheese begins to brown, about 18 minutes. Transfer pizza to board. Cut into wedges and serve warm.

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Artichoke Pepper Pizza Recipe
Ingredients:
1 medium red bell pepper
1 teaspoon olive oil
2 cloves garlic, crushed
1/4 cup light mayonnaise
1/8 teaspoon red pepper
1/8 teaspoon black pepper
1 cup artichoke hearts
1 (1-pound size) cooked pizza crust (like Boboli)
1 cup shredded mozzarella cheese
1/2 cup crumbled feta cheese
1/2 teaspoon thyme
Directions:
Cut the red bell pepper into strips. Saute in the olive oil in a skillet for 3 minutes. Stir in half the garlic. Saute for 1 minute. Process the remaining garlic, mayonnaise, red pepper, black pepper and artichokes in a food processor until the artichokes are finely chopped. Place the pizza crust on a baking sheet. Spread with the artichoke mixture to within 1/2 inch of the edge. Top with the red bell pepper. Sprinkle with the mozzarella cheese, feta cheese and thyme. Bake at 450 degrees F for 14 minutes.

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