Tomato Pizza

Ingredients

·         8 medium tomatoes, thinly sliced

·         1 prebaked 12-inch pizza crust

·         2 tablespoons olive oil

·         1 teaspoon salt

·         1 teaspoon pepper

·         1 can sliced olives

·         1/2 cup green pepper

·         1/2 cup onion

·         1 tablespoon minced fresh basil

·         1 cup shredded mozzarella cheese

·         1 cup shredded cheddar cheese

Preparation

Place tomato slices in a circle on crust, overlapping slightly until crust is completely covered. Drizzle with olive oil. Season with salt and pepper. Cover with olives if desired, green pepper and onion. Sprinkle with basil. Cover with mozzarella and cheddar cheeses. Bake at 400° for 20 minutes or until cheese is melted. Serve immediately.

Corn Chip Pizza

Ingredients:

·         50g corn chips

·         200g lean beef mince

·         1/2 tsp ground cumin

·         Large pinch of cayenne pepper

·         1 avocado, halved, peeled

·         1 tbs fresh lime juice

·         2 tomatoes, cut into pieces

·         1/4 cup chopped coriander

·         1 frozen pizza base

·         70g Leggo's Pizza Sauce

·         60g grated cheddar

·         80g  refried beans

·         Light sour cream, to serve

·         Fresh coriander leaves, to serve

Preparation:

Preheat a large non-stick frying pan over high heat. Add the mince and cook, stirring with a wooden spoon to break up any lumps, for 4 minutes or until browned. Stir in the cumin and cayenne pepper. Cook stirring for 1 minute or until aromatic.  Season with salt and pepper. Place the avocado and lime juice in a small bowl. Use a fork to coarsely mash. Combine the tomato and coriander in a small bowl. Taste and season with salt and pepper.

Preheat oven to 220°C. Place the frozen pizza base on a baking tray. Spread the pizza sauce evenly over the base. Sprinkle with the cheddar. Top with the mince mixture. Bake in oven for 15-20 minutes or until the cheddar melts and the base is crisp and golden. Spoon the refried beans onto the centre of the pizza. Top with the avocado mixture and corn chips. Spoon over the tomato mixture. Top with a dollop of sour cream and the coriander leaves. Serve immediately.

Black Beans Pizza

Ingredients:

 

·         2 cup(s) beans, black, rinsed

·         1 medium tomato(es), plum, diced

·         1 cup(s) corn

·         2 tablespoon cornmeal

·         1 pounds pizza dough, whole wheat

·         1/3 cup(s) barbecue sauce

·         1 cup(s) cheese, mozzarella, shredded

Preparation:

Combine tomato, beans and corn in a medium bowl. Sprinkle cornmeal onto a large baking sheet. Stretch the dough into about a 10-inch circle and lay it on top of the cornmeal, coating the entire underside of the dough. Transfer the crust from the baking sheet to the grill. Close the lid and cook until the crust is puffed and lightly browned on the bottom 5 minutes. Using a large spatula, flip the crust. Spread barbecue sauce on it and quickly sprinkle with the tomato mixture and cheese. Close the lid; grill until the cheese is melted and the bottom of the crust is browned 5 to 10 minutes.

Mushroom Pizza

Ingredients:

3 cups mushrooms
1 medium onion, sliced
3 tablespoons butter
Salt and pepper
5 Italian sausage
1 small jar pizza sauce
1 frozen loaf of white bread
1 tablespoon fennel seed
1 tablespoon sesame seed
1 tablespoon pressed garlic
3 tablespoons of olive oil
1 cup diced fresh tomatoes
2 cups shredded mozzarella cheese
3 tablespoons juice from jar of banana peppers

                                       

Preparation:

You will need two skillets. In the first skillet, sauté the mushrooms and onion in the butter. Prepare the second skillet for the sausage. To remove the sausage from the casings, hold the links under cold running water. Use a pair of scissors to cut the casing down the side and slide the sausage out. Using the same scissors, snip the sausage into bite-size pieces. Cook the sausage in the skillet until done. Drain the meat and add the pizza sauce and the diced tomatoes. Heat and then add the mushrooms to the sausage skillet and keep warm until ready. If the mixture is too dry for your tastes, add more pizza sauce or diced tomatoes at this point. Pour the still hot mushroom sausage mixture down the center of the dough. Pile it as high as two inches, if need be. Evenly distribute the cheese over the top and sides. Keep the meat and cheese about two inches from each end.

Use the scissors to cut one-inch strips at a diagonal, on each side of the meat. When you are done, begin at one end and tuck the end piece up and over the meat. Starting on that end, bring one strip from each side and lace the strips over the top of the meat and tuck each end in on the opposite sides. Do this until the entire pizza has been laced up inside the loaf of bread. Do not lace tightly. Spray the cookie sheet and carefully move the pizza loaf to the cookie sheet. Brush the top of the pizza with melted garlic butter and place it in the oven at 320 degrees for about 40 minutes or until it starts to brown and the cheese is bubbly.

Black Olive Pizza

Ingredients:

 

·         10 imported black olives, pitted and chopped

·         2 ounces Whole-Wheat Pizza Dough

·         1 1/2 teaspoons extra-virgin olive oil

·         2 large sweet onions thinly sliced

·         1/4 cup water

·         3 cloves garlic, minced

·         1 teaspoon chopped fresh rosemary

·         Salt & freshly ground pepper, to taste

·         1/3 cup crumbled cheese

Preparation:

Place a pizza stone or inverted baking sheet on the lowest oven rack; preheat oven to 500°F or highest setting. Coat a 12 1/2-inch pizza pan with cooking spray and dust with cornmeal. Prepare Whole-Wheat Pizza Dough, if using. Heat oil in a large nonstick skillet over medium-high heat. Add onions and cook, stirring occasionally, until golden and tender, 10 to 15 minutes. Add water, garlic and rosemary and cook, stirring, until fragrant, 1 to 2 minutes more. Season with salt and pepper. On a lightly floured surface, roll the dough into a 13-inch circle. Transfer to the prepared pan. Turn edges under to make a slight rim. Spread the onion mixture over the dough. Scatter goat cheese and olives over the onions. Place the pizza pan on the heated pizza stone (or baking sheet) and bake the pizza until the edges are golden and the topping is bubbling, 10 to 20 minutes. 

Spinach Pizza

Ingredients:

1 ball of pizza dough
olive oil
2 cloves of garlic, minced
1/4 cup white beans
parmesan cheese
4 ounces fresh spinach

Preparation:

Roll out the dough and transfer it to a floured, rimless cookie sheet or a pizza peel, if you have one. If you are using the recipe above, you'll have a 12- to 14-inch pizza. Spread a couple of teaspoons of olive oil over the dough then evenly scatter the garlic and white beans. Grate a bit of parmesan over the pizza. Toss the spinach in a large bowl with a bit of olive oil, salt, and pepper.

Because it's hard to slide a heavy pizza off of a cookie sheet or peel, and because you're going to have a mound of loose spinach leaves that tend to fly off when you shake it, transfer the pizza to the hot stone before adding the spinach. Once you've transferred the pizza to oven pull out the oven rack and gently mound the spinach leaves in the center of the pizza. Close the oven and cook for 7 to 8 minutes, until the crust is brown on the edges and the spinach is wilted.