Chicago Style Deep Dish Pizza Pizza is good anytime. These are easier than you think. When I make one, it’ll go 2 meals for hubby and I. Chicago Style Deep Dish Pizza Recipe Type: Pizza Cuisine: American Author: Marsha Powell Prep time: 30 mins Cook […]
New York Style Pizza This is the style of pizza I had when I was growing up. In my opinion, it’s the best! New York Style Pizza Recipe Type: Entree Cuisine: American Author: Marsha Powell Prep time: 20 mins Cook time: 25 mins Total time: […]
Sometimes hubby and I just want a snack instead of a full meal. This fits the bill. When I don’t feel like going through the process of making the dough, I’ll get some of the frozen pizza crusts. They work just fine.
- 1 cup warm water
- 1 TBSP yeast
- 1 TBSP sugar
- 1 TBSP oil
- 1 tsp salt
- 2 1/2- 3 cups flour
- 1 1/2- 2 cups pasta sauce + more for dipping
- 2 1/2 cups shredded mozzarella cheese
- 2 cups total pizza toppings- mini pepperoni diced ham, sliced olives, and pineapple tidbits, etc.
- Combine warm water, yeast and sugar in a mixing bowl and let sit for about 3-4 minutes, until yeast is bubbling up. Add in oil, salt and flour. Start with 2 1/2 cups of flour, then add more until the dough cleans the sides of the mixing bowl. (I use a mixer for this part as it makes it just so much easier!) Continue mixing for an additional 3-4 minutes, then cover with plastic wrap and let sit in a warm place for 15 minutes. In cold weather, I like to turn my oven on for about 3 or 4 minutes, then turn it off and let my dough rest in the oven.
- Preheat oven to 400 degrees F.
- Spray counter top with non-stick cooking spray and roll dough out into a large rectangle about 1/4″ thick. Top with pasta sauce and spread to coat dough. sprinkle with 1 cup of cheese. Add pizza toppings- I did a section of dough for pepperoni pinwheels, another section with just cheese and a third with ham and pineapple. Top with another 1 cup of cheese.
- Starting with one of the long sides of the rectangle, roll dough up tightly, pinching the seams to close at the end. Use a sharp, thin knife to cut 1 1/2″ sections of dough from the large roll. This will result in about 15 pinwheels.
- Set pinwheels on a large greased baking sheet. Bake for 12-14 minutes. Remove from oven and top with remaining 1/2 cup mozzarella cheese. Return to oven for an additional 1-2 minutes, until cheese is melted and rolls are just beginning to turn golden brown.
- Serve hot with warmed pasta sauce to dip on the side.
Veggie Pizzas These are just veggies, but you can always add a small piece of pepperoni. Veggie Pizzas Recipe Type: Appetizer Cuisine: American Author: Marsha Powell Prep time: 10 mins Cook time: 15 mins Total time: 25 mins Serves: 16 Recipe published by Meggan. https://www.culinaryhill.com/vegetable-pizza/?m […]
Chili Crescent Mexican Pizza In this family, pizza is one of those things that we have often. I’ve found that you can put just about anything on a pizza crust and top it with cheese. You’ve got a meal! Chili Crescent Mexican Pizza Recipe Type: […]
Here’s an appetizer that I could make a meal out of. I love pizza just about any way you can make it.
- 1 can refrigerated crescent rolls
- 24 pepperoni slices
- 4 sticks mozzarella cheese, cut in half
- 1/2 cup pizza sauce
- Italian seasoning, for garnish if desired
- Preheat oven to 375F. Separate crescent roll dough along perforations into 8 triangles.
- Place 3 pepperoni slices on the shortest side of each triangle. Top with a mozzarella stick.
- Roll up crescent rolls starting at the side with the pepperoni and cheese. Place on an ungreased baking sheet.
- Bake for 12 to 14 minutes or until golden brown. Serve with heated pizza sauce.
Candy Pizza Cookie You’ve got lots of leftover Halloween candy. So, what do you do with it? I never had that problem. But, for those of you who might, then I’ve found some recipes. You’d really be surprised at what’s out there! Candy Pizza Cookie […]
Macaroni & Cheese Pizza Pizza and macaroni & cheese are two of my most favorite things. So, when I saw this recipe I just had to give it a try. It’s easy to do and so very good. You all know, the kids are going […]
Deep Dish Taco Pizza
There are 3 foods in this world that I can’t pass up. Pizza is one of them. The recipe calls for a 9 x 13-inch pan, but I have this huge round pan that’s just perfect for deep dish pizzas.
I got my pan on eBay, but you can find them all over the Internet. I have a 14″ pan designed especially for Chicago Deep Dish pizza.
- 1 1/2 packages crescent rolls
- 1 lb. ground beef or chicken
- 1/2 cup chopped onion
- 1 (14.5 ounce) can Rotel
- 1 packet taco seasoning
- 1/4 cup water
- 1 can refried beans
- 1 cup plus shredded cheese
- sour cream
- chopped tomatoes
- chopped lettuce
- sliced black olives
- Heat oven to 325 degrees F. Spray a 9 x 13-inch pan.
- Press dought into pan and up the sides. Cover the edges with foil strips. Bake 8 to 10 minutes.
- Brown ground beef with onion. Drain.
- Add Rotel, seasoning and water. Cook until liquid is gone.
- Warm up the refried beans. Spread them onto the crust.
- Spoon on meat mixture. Bake for 12 minutes.
- Add the cheese. Remove the foil strips. Bake for 5 minutes longer.
Teriyaki Chicken Pizza
A different kind of pizza!
By: Marsha Powell
- 1 12 inch pizza crust, baked
- 1 package Hormel Teriyaki Chicken
- 8 slices bacon, cooked and crumbled
- 1/2 cup thinly sliced onion
- 1/2 cup thinly sliced green pepper
- 1/2 cup thinly sliced mushrooms
- 1 1/2 cups shredded mozzarella
- Step 1 Preheat oven to 425 degrees. Grease a baking sheet or pizza stone. Bake your pizza crust.
- Step 2 Spread the Hormel Teriyaki Chicken over the crust. You may want to cut some of the chicken into smaller pieces.
- Step 3 Sprinkle the bacon, onion, green pepper and mushrooms over the top. Now, sprinkle the cheese over all, as evenly as possible.
- Step 4 Bake for 12 to 14 minutes or until cheese is bubbly and a bit browned.