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Spam Pizza Recipe
Ingredients:
1 unbaked pizza crust
1 onion -- chopped
1 green pepper -- chopped
8 ounces mushrooms -- sliced
1 tablespoon vegetable oil
12 ounces Spam -- cubed
1 cup spaghetti sauce
2 cups mozzarella cheese -- shredded
Directions:
Heat oven to 425 degrees. In large skillet, saute vegetables in oil until tender. Spoon sauted vegetables and cubed Spam on to pizza crust placed on a baking sheet or pizza pan. Spoon spaghetti sauce over Spam. Sprinkle with cheese. Bake for 10 to 15 minutes or until cheese is melted and bubbly.

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Stuffed Crust Pepperoni Pizza Recipe
Ingredients:
1 can (10 oz size) Pillsbury Refrigerated Pizza Crust
7 pieces string cheese
1/2 cup Pizza Sauce
20 slices Pepperoni
1 cup Shredded Mozzarella Cheese
Directions:
Heat oven to 425 degrees F. Grease 13 x 9 -inch pan. Unroll dough and press in bottom and 1 inch up sides of greased pan. Place pieces of string cheese along the inside edges of dough. Fold the 1 inch of dough over and around the cheese; press dough edges to seal. Top the crust with sauce, pepperoni and cheese. Bake at 425 degrees F for 15 to 18 minutes or until crust is golden brown and cheese is melted.

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Supreme Pizza Recipe
Ingredients:
1 large Boboli Pizza Shell
5 ounces Pizza Sauce
2 ounces Provolone cheese -- shredded
2 ounces Pepperoni
1 ounce Canadian bacon
1 ounce Hard salami -- diced
2 ounces Mozzarella -- shredded
2 ounces Black olives -- sliced
Directions:
Layer ingredients on top of shell in order. Bake at 450F degrees for 12-15 minutes until cheese is golden.

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Three-Cheese Pizza With Mushrooms and Basil Recipe
Ingredients:
Cooking spray
1 (8-ounce) package pre-sliced mushrooms
1/2 cup part-skim ricotta cheese
1/4 cup shredded fresh Parmesan cheese
1 (10-ounce) Italian cheese-flavored pizza crust (such as Boboli)
1 cup chunky vegetable pasta sauce
1/2 cup shredded part-skim mozzarella cheese
2 tablespoons thinly-sliced fresh basil
Directions:
Preheat oven to 450 degrees. Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add mushrooms; sauté 5 minutes. Remove from heat. Combine ricotta and Parmesan cheeses. Place pizza crust on a baking sheet. Spread pasta sauce
over crust, leaving a 1-inch border. Dollop ricotta cheese mixture evenly over sauce and top with mushrooms. Sprinkle with mozzarella. Bake 12 minutes or until crust is crisp. Sprinkle with basil; cut into wedges.

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Tri-State Pizza Recipe
Ingredients:
6 ounces no salt added tomato paste
8 ounces no salt added tomato sauce
20 ounces pizza dough
1/4 teaspoon crushed red pepper
1 teaspoon Italian seasoning
1 clove garlic -- minced fine
1 small onion -- minced
8 ounces mushrooms -- sliced
8 ounces Italian six cheese -- shredded
5 ounces Canadian bacon -- diced
3 ounces pepperoni slices
vegetable cooking spray
Directions:
Heat oven to 400 F.
Mix the tomato paste, tomato sauce, crushed red pepper, Italian seasoning, onion and garlic together in a small bowl. Spray 2 pizza pans with vegetable spray. Divide dough into two equal parts and spread evenly in each pan. Divide the sauce evenly between the two pans spreading evenly across the dough. Top each pizza with the pepperoni, Canadian bacon and mushrooms. Sprinkle with the cheese. Bake at 400 F for 18 minutes.

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Turkey Club Pizza Recipe
Ingredients:
1 prepared pizza crust or shell (like Boboli)
1/4 cup mayonnaise
1 teaspoon lemon zest
1 teaspoon Dijon mustard
1 cup shredded Monterey Jack cheese
1 teaspoon dried basil leaves
8 slices of turkey deli meat
6 slices of turkey bacon
1 tomato
1/2 cup shredded Swiss Cheese
Directions:
Heat oven to 425 degrees. In a small bowl combine mayonnaise, lemon zest and mustard; blend well. Spread over prepared crust. Cook turkey bacon in a microwave for 4 - 6 minutes. Top pizza with Monterey Jack cheese, basil, cooked turkey bacon, turkey deli slices, and tomatoes. Sprinkle with Swiss cheese. Bake at 425 degrees for 7 - 9 minutes or until crust is golden brown and cheese is melted.

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White Spinach Pizza Recipe
Ingredients:
1 (10-oz) can refrigerated pizza crust
1 cup skim milk
3 tablespoons all-purpose flour
Salt and pepper to taste
1/2 pound mushrooms, sliced
1/2 teaspoon minced garlic
3 cups fresh spinach, washed and stemmed
1/2 teaspoon dried basil
1/4 cup crumbled feta
1/2 cup shredded part-skim mozzarella cheese
Directions:
Preheat oven to 425°F. Pat crust into a round 12-inch pizza pan coated with nonstick cooking spray. Bake for 7 minutes or until crust begins to brown. In a small pot, mix together milk and flour over medium-high heat until thickened. Season with salt and pepper to taste. Spread white sauce over partially baked crust. Meanwhile, in a skillet coated with nonstick cooking spray, sauté mushrooms and garlic until tender, about 5 minutes. Add spinach, stirring until wilted. Add basil. Spread spinach mixture over white sauce. Sprinkle with feta and mozzarella cheeses. Return to oven and continue baking for 10 minutes until crust is golden brown and cheese is melted.

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Windy City Pizza Recipe
Ingredients:
1 1/2 package refrigerated crescent rolls
8 ounces cream cheese, softened
1/4 cup fresh Parmesan cheese, grated
1 small garlic clove, pressed
2 plum tomatoes, thinly sliced
1/4 cup green bell pepper, chopped
2 ounces thinly sliced hard salami
1 tablespoon fresh basil leaves, snipped
Directions:
Preheat oven to 350 degrees. Unroll dough and divide into triangles. Roll or press crescent rolls together on a round or rectangle pizza pan or cookie sheet. Bake at 350 degrees for 12-15 minutes or until golden brown. Cool completely. Mix cream cheese, garlic and 1 tablespoons of Parmesan cheese. Spread evenly over crust. Top with tomato slices, chopped green pepper, green onions and salami wedges.

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Zwibbelsploatz (Onion Pizza ) Recipe
Ingredients:
For homemade dough use
500 grams rye flour
1 teaspoon Salt,
1.05 cup lukewarm water
1/4 fresh yeast (Wuerfelhefe)
Topping:
7.14 ounces bacon
1000 grams onions
2 tablespoons sour cream
2 eggs, Salt,
Breadcrumbs and caraway seeds to taste
For Oeleploatz (Oilpizza)
Topping
1000 grams onions
200 grams bacon
4 tablespoons oil,
Salt and pepper
Directions:
For Bread dough: use store bought or make a traditional dough (500g to 750g store bought bread dough for baking sheet)
Mix all ingredients, let rise and roll out onto a greased baking sheet. Onto these dough put different toppings. Cut very thick slices of bacon into cubes. Cut up onions and put into heavy pot. Saute until onions done. Take from stove and add all other ingredient to the cooled mixture. The mixture shouldn't be to liquid. If to runny add breadcrumbs to thicken. Put onion topping evenly on rolled out bread dough. Bake at 260*c (500*F) for about 40 to 50 minutes in oven or until golden brown. Put oil onto bread dough, then cubed bacon and sliced onions evenly. Bake at 260*C (500*F) until golden brown.

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Mexican Stuffed Pizza Recipe
Ingredients:
1 can (15 oz.) chili with beans
1 can (4 oz.) diced green chiles
2 packages (8 oz.) refrigerated crescent roll dough
1/2 cup shredded cheddar cheese
2 cups toppings (shredded lettuce, chopped tomato, sliced
ripe olives, chopped onions, guacamole, sour cream
and shredded cheddar cheese)
Directions:
Preheat oven to 350° F.
Combine chili and green chiles in medium bowl. Slightly overlap crescent dough triangles around edge of 10-to 12-inch-round pizza pan, positioning top half of each triangle so that it is hanging over the edge of the pan. Spoon chili mixture in center of each crescent roll triangle; bring top half of each triangle over chili and tuck under pointed end. Sprinkle with cheese. Bake for 30 to 35 minutes at 350F or until golden brown. Top immediately with toppings. Serve hot.

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Broccoli Mushroom Pizza Recipe
Ingredients:
1 tablespoon olive oil
2 cups sliced fresh mushrooms
1 medium onion -- chopped
10 ounces frozen chopped broccoli -- thawed and drained
1 cup spaghetti sauce
1 prepared pizza crust
8 ounces shredded mozzarella cheese
Directions:
Preheat the oven to 400°F. Grease a pizza pan or baking sheet. Saute the onions and mushrooms in the olive oil in a large skillet until soft. Stir in the broccoli and cook until liquid is evaporated. Stir in spaghetti sauce; remove from heat. Spoon sauce onto prepared pizza crust, leaving about one inch around the perimeter. Top evenly with cheese. Bake for 15 minutes or until cheese is melted and crust is golden.

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Barbecued Chicken Pizza Recipe
Ingredients:
2 boneless, skinless chicken breast halves, sliced thin
1/2 teaspoon salt, divided
1/4 teaspoon freshly ground black pepper
3 tablespoons cooking oil
1 medium red onion, peeled and thinly sliced
1 cup thinly sliced mushrooms
1/2 cup hickory-flavored barbecue sauce
1 (12-inch) pre-baked pizza crust
2 cups grated smoked Gouda or shredded mozzarella cheese
Directions:
Heat oven to 450ºF. Cover baking sheet with heavy duty aluminum foil. Rinse chicken. Pat dry. Sprinkle with 1/4 teaspoon salt and pepper. Heat oil in large skillet on medium-high heat. Add chicken. Saute 2 minutes, or until exterior is no longer pink. Remove chicken from pan with slotted spoon. Add onion and mushrooms to pan. Sprinkle with remaining 1/4 teaspoon salt. Saute 3 minutes, or until onion is translucent. Remove pan from heat. Return chicken to pan. Stir barbecue sauce into chicken and vegetables. Place pizza crust on baking sheet. Arrange half of cheese on pizza crust. Top with chicken mixture. Top chicken with remaining cheese. Bake at 450ºF for 10 to 12 minutes, or until crust is crisp and cheese melts. Let stand 3 minutes before cutting. Serve immediately.

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Seafood Pizza
1 12 inch Pizza Dough shell (uncooked)
3/4 cup Crab meat
3/4 cup Tiny shrimp
1/2 cup Crushed pineapple
5 Mushrooms, sliced
4 1/4 oz. Canned sliced black olives
1/4 cup diced green pepper
1 cup Mozzarella cheese, grated
1 cup White cheddar cheese grated
Directions:
Spread pizza dough on to a pizza pan. Top with crab, shrimp, pineapple, mushrooms, olives, green pepper, mozzarella and cheddar cheese. Bake at 450 degrees F. until cheese is bubbly.

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Grilled Pizza
1 teas. Salt
1 1/2 cup Warm water divided (110F)
3 1/2 cups Unbleached white flour
1/4 cup Corn meal
1/4 cup Whole wheat flour
4 tbls. Olive oil divided
2 teas. Light brown sugar
2 pks. dry yeast
Sauce, Cheese, and Toppings of your choice
(keep in mind the cooking time of these will be shorter than in an oven.
Use toppings that take little time at all (if any) to actually cook and do not overload. Try using a soft or crumbled cheese and a cooked, warm sauce.)
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 − about 45 minutes.
While dough is rising prepare desired sauces and toppings. Divide dough 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).

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Muffuletta Pizza
1/2 cup finely chopped celery
1/3 cup chopped pimento−stuffed green olives
1/4 cup chopped pepperoncini
1/4 cup chopped cocktail onions
1 clove garlic, minced
3 Tbsp. extra virgin olive oil
2 tsp. dry Italian salad dressing mix
3 oz. thin−sliced deli ham/salami, diced
8 oz. shredded provolone cheese
2 12" uncooked dough crusts
extra virgin olive oil
Mix first 7 ingredients for marinated olive salad and chill overnight. Combine olive salad, ham, and cheese. Top one dough crust with 1/2 of mixture. Drizzle with oil. Bake in preheated 500° F oven for 8−10 minutes or until crust is golden brown and cheese is melted. Remove from oven and cool on a wire rack for 2−3 minutes before cutting into wedges and serving. Repeat with other dough crust.

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Tex−Mex Pizza
1 12 inch Thin Crust Dough shell (uncooked)
2 large Tomatoes, diced
1 tbls. Chopped jalapeno pepper
4 Green onions, chopped
2 Cloves garlic, minced
2 cups Cheddar cheese, shredded
2 tbls. Grated parmesan cheese
1 Avocado, chopped
1/2 cup Sour cream
2 tbls. Chopped Cilantro
Spoon tomatoes over pizza dough, leaving a 1/2" border. Top with jalapenos, garlic and onion. Sprinkle with cheeses and season with salt and pepper to taste. Bake in 500 degree oven for 10 to 14 min. until bottom of crust is golden brown. Top with avocado, a dollop of sour cream and cilantro. Pass extra sour cream.

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Roasted Garlic and Peppers Pizza
1 large head garlic, unpeeled
2 tablespoons olive oil
1 large red onion, cut into 1/2−inch−thick rings
1/3 cup oil−packed sun−dried tomatoes, drained, oil reserved
1 − 12 inch pizza dough shell (uncooked)
2 cups grated mozzarella cheese (about 6 ounces)
1/2 cup roasted red bell peppers from jar, cut into 1/2 inch strips
2/3 cup (about 2 1/2 ounces) crumbled feta cheese
4 tablespoons chopped fresh basil or 1 tablespoon dried
2 tablespoons chopped fresh parsley
Preheat oven to 375 deg. F. Slice top off garlic head; place in small baking dish. Drizzle with 1 tablespoon olive oil. Brush baking sheet with 1/2 tablespoon olive oil. Place onion slices on sheet and brush onion with 1/2 tablespoon olive oil. Bake garlic and onion until garlic cloves are light brown and soft and onion is tender, about 45 minutes.
Remove from oven; let cool. Using fingers, squeeze out roasted garlic cloves into food processor; add sun−dried tomatoes. Using on/off turns, process until almost smooth, adding enough reserved oil form sun−dried tomatoes to form paste. (Onions and garlic mixture can be prepared 1 day ahead. Cover separately and refrigerate.)
Prepare pizza dough of choice and have it ready to be topped. Spread garlic paste evenly over crust. Top with mozzarella cheese, onion, pepper strips and feta cheese. Sprinkle with 2 tablespoons basil and 1 tablespoon parsley. Bake pizza until crust is golden brown and cheese bubbles. Transfer to cutting board. Cool 5 minutes. Sprinkle with remaining 2 tablespoons basil and 1 tablespoon parsley. Cut into wedges and serve.

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Margherita Pizza
2 tablespoons extra virgin olive oil
1/2 lb. plum (Roma) tomatoes, chopped in 1/2" pieces
1 clove garlic, crushed and finely chopped
1/2 tsp. salt
1 12" uncooked NY Style dough crust
6 oz. mozzarella cheese, shredded
6 fresh basil leaves cut into julienne strips
extra virgin olive oil
1/4 cup fresh shredded parmesan cheese
Combine 2 Tbls. olive oil, tomatoes, garlic, and salt in bowl. Allow to marinate while making dough. Brush dough crust lightly with olive oil. Top with cheese, then tomatoes. Drizzle with olive oil. Bake in preheated 500F oven on pizza stone for 8−10 minutes or until crust is golden brown and cheese is bubbly. Remove from oven and top with parmesan cheese, then basil. Cool on a wire rack for 2−3 minutes before cutting into wedges and serving.

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Philly Cheesesteak Pizza
1 Medium Onion, sliced
1 Medium Green pepper, sliced
8 oz. Mushrooms, sliced
8 oz. Roast beef, shaved
3 tbls. Worchestershire sauce
1/4 teas. Black pepper
1 Batch Sicilian Thick Crust Dough
3 tbls. Olive oil
1 teas. Crushed garlic
4 cups provolone cheese
1/4 cups Parmesan cheese, grated
Saute vegetables in 1 tb. olive oil until limp; add roast beef. Cook for three more minutes. Add Worchestershire sauce and pepper; stir and remove from heat. Set aside. Brush prepared dough with 3 tb. olive oil and spread crushed garlic over entire surface of dough. Top with a light layer of shredded cheese, then meat/vegetable mixture, distributing evenly. Top with remaining shredded cheese, then Parmesan. Bake in prehated 500F oven until cheese is melted and bubbly. Let sit 5 minutes before cutting and serving.

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Philly Cheesesteak Pizza
1 Medium Onion, sliced
1 Medium Green pepper, sliced
8 oz. Mushrooms, sliced
8 oz. Roast beef, shaved
3 tbls. Worchestershire sauce
1/4 teas. Black pepper
1 Batch Sicilian Thick Crust Dough
3 tbls. Olive oil
1 teas. Crushed garlic
4 cups provolone cheese
1/4 cups Parmesan cheese, grated
Saute vegetables in 1 tb. olive oil until limp; add roast beef. Cook for three more minutes. Add Worchestershire sauce and pepper; stir and remove from heat. Set aside. Brush prepared dough with 3 tb. olive oil and spread crushed garlic over entire surface of dough. Top with a light layer of shredded cheese, then meat/vegetable mixture, distributing evenly. Top with remaining shredded cheese, then Parmesan. Bake in prehated 500F oven until cheese is melted and bubbly. Let sit 5 minutes before cutting and serving.

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BBQ Chicken Pizza
BBQ Chicken Pieces
10 oz. boneless/skinless chicken breasts, cut into 3/4 inch cubes
1 Tbs. olive oil
2 Tbs. favorite BBQ sauce
For the Pizza:
1 recipe Thin Crust Dough
Cornmeal, semolina, or flour for handling
1/2 cup favorite BBQ sauce (a spicy−sweet sauce works best)
2 Tbs. shredded smoked Gouda cheese
2 cups shredded mozzarella cheese
1/4 small red onion, sliced into 1/8−inch pieces
2 Tbs. chopped fresh chopped fresh cilantro
To make BBQ Chicken:
In a large frying pan, cook the chicken in olive oil over medium−high heat until just cooked, 5 to 6 minutes. Do not overcook. Set aside in the refrigerator until chilled through. Once chilled, coat the chicken with 2 Tbs. BBQ sauce; set aside in the refrigerator.
To make the pizza:
Place the pizza stone in the center of the oven and preheat to 500 degrees F. for one hour before cooking pizzas. Use a large spoon to spread 1/4 cup BBQ sauce evenly over the surface of the prepared dough within the rim. Sprinkle 1 Tbs. smoked Gouda cheese over the sauce. Cover with 3/4 cup shredded mozzarella. Distribute half the chicken pieces evenly over the cheese (approximately 18 pieces). Place approximately 18 to 20 pieces of red onion over the surface. Sprinkle an additional 1/4 cup mozzarella over the top of the pizza. Transfer the pizza to the oven; bake until the crust is crisp and golden and the cheese at the center is bubbly, 8 to 10 minutes. When the pizza is cooked, carefully remove it from the oven; sprinkle 1 Tbs. cilantro over the hot surface. Slice and serve.

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