Vegetable Pizza

Ingredients:

§  1 can refrigerated crescent dinner rolls

§  1 pack cream cheese

§  120 g whip light dressing

§  ½ tsp italian seasoning

§  190 g chopped red pepper

§  190 g chopped radishes

§  120 g sliced pitted ripe olives

§  2 tbsp sliced green onions

§  120 g natural shredded sharp cheddar cheese

  Preparation:

Preheat an electric oven to 375 F, meanwhile; unroll the refrigerated crescent dinner rolls into 2 rectangles. Press slightly the dough onto bottom and 1/4 inch up sides of baking pan to form a crust, then bake in the preheated oven for 10 minutes and allow it to cool. Mix softened cream cheese, miracle whip dressing and Italian seasoning, until well blended, in a medium size mixing bowl, then spread the cream over the baked crust. Top the cream with chopped red pepper and radishes, sliced pitted ripe olives, sliced green onions and shredded Cheddar cheese. Keep the pizza in the refrigerator, then cut it into squares by using a pizza cutter and serve.

Garlic Pizza

Ingredients:

·          1 large head garlic, unpeeled

·          2 tablespoons olive oil

·          1 large red onion

·          1/3 cup oil-packed sun-dried tomatoes

·          1 prepared pizza crust

·          2 cups grated mozzarella cheese

·          2/3 cup  crumbled feta cheese

·          4 tablespoons chopped fresh basil

·          2 tablespoons chopped fresh parsley

Preparation:

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. 

Make paste of garlic cloves and sun-dried tomatoes. Preheat oven to 450 deg. F. Place crust on baking sheet or pizza pan. Spread garlic paste evenly over crust. Top with mozzarella cheese, onion, and feta cheese. Sprinkle with 2 tablespoons basil and 1 tablespoon parsley. Bake pizza until crust is golden brown and cheese bubbles, about 8 minutes. Transfer to cutting board. Cool 10 minutes. Sprinkle with remaining 2 tablespoons basil and 1 tablespoon parsley.

Chicken pizza

Ingredients:

     1/2  Cup     peanut butter

     1 Tbsp.       honey

     2 tsp.          vinegar

     2 tsp.          minced ginger

     2 Tbsp.       sesame oil

     2 tsp.          soy sauce

     1 tsp.      dried chilli flakes

     1 Tbsp.       oyster sauce

     2 Tbsp.       water

     1 Tbsp.       olive oil

     10 oz.     boneless/skinless chicken  breast -- cut into 3/4-inch cubes

      For the pizza:

                           Make pizza dough using your own recipe.

     2   Cups         shredded mozzarella cheese

     1/2  Cup         white bean sprouts

     1/4  Cup         shredded carrots

     1/4  Cup         chopped -- roasted peanuts

Preparation:

To make yummy and spicy sauce: Combine sauce ingredients in a small pan over medium heat. Bring the sauce to a boil; boil gently for one minute. Divide into 2 portions for use on chicken and pizza; Set aside. To make chicken: Cook the chicken in olive oil over med-high heat, stirring, until just cooked, 5 to 6 min. do not overcook. Set aside in refrigerator until chilled through. Once chilled, coat the chicken with 1/4c sauce. Set aside in refrigerator. To make the pizza: Use a large spoon to spread 1/4c sauce evenly over pizza dough within the rim. Cover sauce with 3/4c cheese. Distribute half the chicken pieces over the cheese followed by half the green onions, bean sprouts, and carrots, respectively. Sprinkle an additional 1/4c cheese over the toppings and top the pizza with 2Tbl chopped peanuts. Transfer the pizza to oven: bake until crisp and golden and the cheese is bubbly, 9 to 10 min. When cooked through, remove pizza from oven. Delicious pizza is ready to eat.

Tuna Pizza

Ingredients:

1 pizza dough base
1 teaspoon olive oil
14 ounces tomatoes, skinned and sliced
4 ounces grated Cheddar cheese
7 ounce can tuna, drained
1/2 teaspoon mixed herbs
salt and pepper
7 to 10 black olives, stoned

Preparation:

Preheat oven to 420 F. Make the pizza base and roll out to a 10 inch round. Brush with oil and arrange the sliced tomatoes on the dough. Sprinkle with half the cheese. Arrange the tuna evenly around the outside of the pizza and sprinkle with the mixed herbs. Season well. Finish with a layer of cheese. Arrange the olives in a ring near the center of the circle. Brush with oil and cook in the preheated oven. Turn the oven down after 15 minutes 375F for the remaining 10 to 15 minutes cooking time. Serve immediately.

Red Pepper Pizza

Ingredients:

2 tablespoons cornmeal
3/4 cup pizza sauce
4 ounces thinly sliced prosciutto
8 ounces provolone cheese
1 tablespoon fresh chives or 1 tablespoon fresh basil leaves
10 ounce can Pillsbury pizza crust or homemade crust
1/2 cup green bell pepper strips
7 ounce jar roasted red peppers
2 1/4 ounces ripe sliced black olives
1 teaspoon dried chives
1 teaspoon dried basil

Preparation:

Heat oven to 420 F. Grease 12 inch pizza pan or 13 x 9 inch pan. Sprinkle cornmeal evenly over bottom of pan. Place dough in center of pan and press out with hands. Spoon pizza sauce evenly over crust. Top with green pepper, onions, prosciutto and roasted red peppers. Arrange cheese slices over top. Sprinkle with olives, chives and basil. Bake at 420 F for 20 to 25 minutes or until crust is deep golden brown. Let stand for 7 minutes. 

Pineapple Pizza

Ingrediants:

1 16 ounce package hot roll mix
1 8 ounce can pizza sauce
1/2 pound thinly sliced fully cooked meat
1 green sweet pepper, sliced into thin rings
1 20 ounce can pineapple tidbits, drained
1 cup shredded mozzarella cheese
2 tablespoons grated Parmesan cheese

Preparation:

Grease a 13 inch pizza pan; set aside. Prepare hot roll mix according to package directions for pizza crust. Shape dough into a ball. On a lightly floured surface, roll dough into a circle 1 inch larger than pizza pan. Transfer dough to pizza pan. Build up edges slightly. Prick generously with a fork. Do not let rise. Bake in a 425F oven for 10 to 12 minutes or until lightly browned. Spread pizza sauce over hot crust. Top with meat, green sweet pepper rings and pineapple tidbits. Sprinkle with mozzarella cheese and Parmesan or Romano cheese. Bake about 12 minutes more or until cheese melts and sauce is bubbly. 

Spicy Egg Pizza

Ingredients:

4 eggs

1 pre-baked pizza shell (400 g size)

¼ cup Caesar salad dressing

1 cup grated mozzarella, divided

12 pepperoni slices

2 bocconcini balls, cut into thin slices

2 tbsp chopped fresh basil

Preparation:

Preheat oven to 420°F. Beat eggs in a small bowl. Season with salt and pepper. Place pizza shell on pan or pizza wheel. Spread Caesar dressing over pizza base. Sprinkle base with ¾ cups of mozzarella cheese. Top with pepperoni, bocconcini and basil. Carefully pour beaten eggs over toppings. Sprinkle remaining cheese over pizza. Gently slide pizza directly onto rack in oven. Bake 15 minutes or until cheese is melted and bubbly and the eggs are set.

Potato crust pizza

Ingredients:

4 medium baking potatoes, peeled 
1 medium onions
2 beaten eggs
1/4 cup all-purpose flour 
1 teaspoon salt
2 tablespoons olive oil 1 medium yellow sweet pepper 

chopped 

1 small red onion, halved and thinly sliced 

2 cloves garlic, minced 
16 cherry tomatoes, quartered 
2 tablespoons snipped fresh basil 
1 cup shredded mozzarella cheese (4 ounces)
Fresh basil sprigs (optional) 
2 medium yellow summer squash, thinly sliced

Preparation:

Shred potatoes and onion into a bowl of water; drain well, squeezing out excess moisture. In a large bowl combine potato mixture, eggs, flour, and salt; mix well. Press into a well-greased 15x10x1-inchbaking pan. Bake in a 425 degree. oven for 15 minutes. Brush with 1 tablespoon of the olive oil; bake 10 minutes more. Place under the broiler; broil 4 to 5 inches from the heat for 2 to 3 minutes or until golden and crisp.

Meanwhile, in a large bowl combine the yellow squash, yellow pepper, red onion, and garlic. In a large skillet heat the remaining oil; cook the vegetable mixture, 2 cups at a time, until vegetables are crisp-tender, stirring often. Top with cooked tomatoes. Sprinkle with basil and mozzarella. Bake in a 425 degree oven for 5 to 7 minutes more or until cheese is melted. If desired, garnish with basil sprigs. Recipe makes 8 to 10 main-dish servings Potato Crust Pizza. Ready to eat.

Yogurt Fish

 Ingredients:

500g    fish pieces of any type                                 150g    oil 8g        carom seeds 45ml    cream  10g      garam masala 20g      besan flour 30ml    lemon juice 5-10    leaves of coriander 1/2 tsp  white pepper powder 1          onion chopped in circles. 60g      yogurt  Salt to taste

Preparation:

Mix cream, garlic, white pepper powder, cumin seeds powder, garam masala, lemon juice, salt, mint or coriander leaves chopped, besan flour in yogurt.  Add fish pieces to the above mixture and soak them for about 3 hours. Heat oil in a pan, fry fish pieces on both sides. Serve with onions, which are chopped in circles and tomatoes.