CHICKEN A LA KING

2 tablespoons fat
2 tablespoons flour
1 cup milk
1 cup cream
2 egg yolks
1 green pepper, minced
1 cup quartered mushrooms
1 pimiento cut in narrow strips
2 cups cooked diced chicken
1 teaspoon salt
1/2 teaspoon pepper

Make a white sauce using meat drippings, flour, milk, cream, salt and pepper. Add mushrooms, green pepper, pimiento and chicken. Cook until the meat is done. Just before serving stir in the egg yolks, slightly beaten, and cook for a about a minute or two, stirring constantly. Serve at once on hot toast

CHEDDAR CHICKEN

1 (10 oz.) frozen chopped broccoli
2 whole chicken breasts
4 tbsp. butter
1/2 lb. shredded mild cheddar cheese
1/3 c. milk
2 tbsp. sliced almonds

Place chopped broccoli in 8"x12" baking dish. Set aside to thaw. Cut chicken in cubes, brown in butter about 10 minutes until they are fork tender. Place on broccoli. In 1 quart saucepan over low stir cheese and milk until smooth. Pour cheese mixture over chicken and broccoli. Sprinkle with almonds. Bake 20 to 30 minutes at 350 degrees, until heated through.

HOT CHICKEN SALAD

1 1/2 c. cooked chicken, diced
1 c. diced celery
3 diced boiled eggs
1/2 tsp. salt
1 sm. jar pimentos
2 tbsp. chopped green onions
1 1/2 c. bread crumbs
1/2 c. slivered almonds
3 tbsp. lemon juice
3/4 c. mayonnaise
1 can cream of chicken soup
1 stick oleo

Mix everything together except breadcrumbs, and oleo. Butter casserole dish (10 x 12 inch). Put complete mixture in dish. Put breadcrumbs on top. Melt butter and sprinkle over the breadcrumbs. Bake at 350 degrees for 30 minutes or until breadcrumbs are brown.

CHICKEN WINGS IN SOY SAUCE

24 chicken wings
1 c. soy sauce
3/4 c. chopped green onions with tops
1/3 c. sugar
4 tsp. salad oil
1 clove garlic, crushed
1 1/2 tsp. ground ginger

Halve the wings and throw away the tips. Blend soy sauce, onions, sugar, oil, garlic and ginger in a large bowl.

Add the wings, cover and marinate for 30 minutes. Remove the wings and reserve the marinade. Place the chicken in a shallow pan and baste with the sauce. Bake in 350-degree oven for 15 minutes and turn over, baste again and cook 15 more minutes.

This may be made the day before and reserved in refrigerator, covered. Be sure to save some marinade to baste again when reheating in oven.

SWEET AND SOUR CHICKEN WINGS

2 1/2 lb. chicken wings with tips removed
1/3 c. Crisco
1/3 c. vinegar
1/2 c. firmly packed dark brown sugar
1 (12 oz.) can unsweetened pineapple juice
3/4 c. catsup
1 tbsp. soy sauce
1 tsp. prepared mustard
1/8 tsp. salt (optional)

Brown wings in hot Crisco, adding more, if necessary. Remove wings as they brown. Drain drippings from skillet. Add vinegar, sugar, juice, catsup, soy sauce, mustard, and salt to skillet. Bring to boil, stirring occasionally.

Simmer gently about 5 minutes. Add browned chicken wings. Cover skillet. Simmer 15 minutes. Turn wings and cook uncovered 15 minutes longer. Serve with rice. Makes 4 servings.

MARINATED CHICKEN WINGS

2 doz. chicken wings
5 oz. bottle soy sauce
2 tbsp. brown sugar
1 tsp. Dijon mustard
1/2 tsp. garlic powder

Cut chicken wings in half. Marinate in remaining mixture for 1/2 hour. Bake at 350 degrees for 1 hour or until marinate is thick. Turn once. Serves 6 to 10.

HIDDEN VALLEY CHICKEN DRUMMIES

20 chicken drummies
Good 1/4 c. butter, melted
1 tbsp. hot pepper sauce
2 tbsp. vinegar
2 pkgs. Hidden Valley dressing mix
Paprika
Celery sticks

Dip chicken in mixture of melted butter, pepper sauce and vinegar. Put in baking pan. Sprinkle with 1 package dry dressing mix. Bake 30 minutes at 350 degrees or until browned. Sprinkle with paprika. Serve with celery sticks and prepared Hidden Valley dressing mix as dip.

HOT CHICKEN WINGS

Chicken wings
1/2 stick margarine
1 bottle Durkee hot sauce
2 tbsp. honey
10 shakes Tabasco
2 tsp. cayenne pepper (optional)

Deep fry wings for 20 minutes. Drain and dip and let set in sauce. Take out to dry and then serve.

TERIYAKI CHICKEN WINGS

1/3 c. lemon juice
1/4 c. soy sauce
1/4 c. vegetable oil
3 tbsp. chili sauce
1 clove garlic, finely chopped
1/4 tsp. pepper
1/4 tsp. celery seed
Dash of dry mustard
3 lb. chicken wings

Marinade: Combine lemon juice, soy sauce, oil, chili sauce, garlic, pepper, celery seed and mustard. Stir well, set aside. Cut chicken wings at joint and remove wing tips. Place chicken in baking dish.

Pour marinade over chicken. Cover, refrigerate at least 4 hours or overnight. Drain and place on broiler tray. Broil about 10 minutes each side with tray about 7 inches from heating element. Brush occasionally with marinade.

CRISPY ORIENTAL CHICKEN WINGS

1 1/2 lbs. chicken wings, disjointed
1 med. egg
1/2 c. soy sauce
2 tbsp. garlic powder
1/4 tsp. ginger powder
1 med. onion, finely diced
2 c. finely crushed corn flakes

Mix together egg, soy sauce, garlic powder and ginger powder. Set aside. On wax paper, mix together crushed corn flakes and diced onion. Dip each wing in soy sauce mixture, then roll in corn flakes and onion. In glass baking dish, cover and cook wings on high (9) for 20 minutes, or until cooked. Remove covering halfway through cooking. Use 13"x9" baking dish. Yield: 24 appetizers.

CHICKEN FRY ICED TEA

5 lbs. sugar
4 oz. plus 1 c. instant tea
1 gal. boiling water

Blend until sugar melts; let steep. Use 10 gallon container and add large block of ice and 7 1/2 to 8 gallons cold water. Then pour the strong tea solution into it slowly. Stir well. Triple this recipe should serve 500.

SPICY CHICKEN WINGS

1 lg. can Parmesan cheese
2 tbsp. oregano
4 tbsp. parsley
1 tsp. salt
1 tsp. pepper
1 stick margarine
4-5 lbs. chicken wings

Line cookie sheet with aluminum foil. Melt margarine in small pan. Cut up chicken wings. Discard tips. Mix all dry ingredients in bowl. Dunk chicken wings in margarine and roll in cheese mixture. Place on cookie sheet. Bake in preheated 350-degree oven for 1 hour. Serve warm.

CHICKEN WINGS

36 chicken wings
1 (5 oz.) bottle soy sauce
1 tsp. Dijon mustard
4 tbsp. brown sugar
1/2 tsp. garlic powder

Rinse chicken wings and pat dry. Mix soy sauce, mustard, brown sugar and garlic powder together. Marinate wings in mixture overnight (or about 6 hours). Bake wings on cookie sheet for about 1 hour at 375 degrees. Baste wings occasionally with sauce. Serves 9-12.

APRICOT CHICKEN WINGS

1 pkg. Lipton onion soup
1 jar apricot preserves
1 bottle of clear Russian dressing
2 lbs. chicken wings

Bake chicken wings in oven at 350 degrees until tender (1 hour). Mix together soup mix, preserves and Russian dressing. Pour mixture over chicken wings, coating each piece and serve.

ORIENTAL CHICKEN WINGS

6 chicken wings
1 sm. clove garlic
1 scallion
1/4 c. soy sauce
2 tbsp. honey
2 tsp. rice-wine vinegar
1/2 tsp.g rated ginger
1/2 tsp. oriental sesame oil
Pinch of cayenne
1 tsp. sesame seeds
1 tbsp. chopped fresh coriander or parsley

Remove wing tips and cut wings in half at the joint. Mince garlic and scallion. Combine soy sauce, honey, vinegar, garlic, ginger, oil and cayenne in a microwave safe dish. Add wings and turn to coat. Marinate at least 30 minutes, turning twice. Put larger wings at the edge of the dish. Cover with plastic and vent. Microwave on high for 5 minutes.

Rotate plate and cook 5 minutes longer. Transfer wings to a serving plate. Return marinade to oven and cook, partially covered on high for 2 minutes. Pour marinade over wings and turn to coat. Sprinkle with sesame seeds, scallion and coriander. 12 pieces.

ORIENTAL CHICKEN TENDERS CURRIED PEANUT CHICKEN

1 c. soy sauce
1/3 c. sugar
4 tsp. vegetable oil
1 1/2 tsp. ground ginger
1 tsp. five spice powder
2 bunches green onion
16 chicken tenders (approx. 2 lbs.)

Blend soy sauce, sugar, oil, ginger and five spice powder in a large bowl until the sugar dissolves. Stir in green onions. Add chicken tenders to marinade. Turn to coat. Cover chicken and refrigerate overnight. Preheat oven to 350 degrees.

Drain chicken Reserving marinade. Arrange chicken in dish and bake until brown and tender, while basting occasionally with marinade.
Another variation of the same recipe:

4 halves, skinned & boned chicken breasts
2 c. half & half
1 1/2 c. mayonnaise
3 tbsp. mango chutney
2 tbsp. dry sherry
1 tbsp. sherry vinegar
2 tbsp. plus 1 tsp. curry powder
1 tsp. turmeric
2 c. finely chopped salted roasted peanuts

Preheat oven to 350 degrees. Place chicken breasts in a shallow baking dish just large enough to hold them. Pour half and half over them and bake for 30 minutes. Let cool and cut in 1 inch cubes.

Process mayonnaise, chutney, sherry, vinegar, curry powder and turmeric in a blender or food processor. Dip chicken pieces into the curry mayonnaise and roll in the chopped nuts. Refrigerate 30 minutes. Arrange on a serving plate with fancy toothpicks.

Tom Yum Gai

(Tom Yum Soup with Chicken)

Prepare:
1/2 pound chicken breast
1 cup straw mushrooms
1 cup water
1 lemon grass (cut 2 inches)
4-6 kaffir lime leaves
3 small red onions cut into quarters
2 medium to large tomato
2 pieces galangal
2 tbsp. fish sauce
4 tbsp. fresh lemon juice
1/4 tsp. sugar (optional)
2-8 red and/or green chili peppers
1 tbsp. tom yum soup paste
1/2 cup celery (cut 1 inch)
1/4 cup coriander (cut 1 inch)

Cooking Instructions:
1. Boil 1 cup of water. In boiling water, put peppers, galangal, lemongrass and salt.
2. Put chicken in boiling water and cook for 10 minutes.
3. Add mushroom, chili paste and cook it for 5 minutes. Then, put tomato, onion, fish sauce and boil for another 2 minutes. Turn off the fire.
4. Put Chinese celery, kaffir lime leaves and coriander.
For presentation you can garnish with coriander and red chili pepper.

Gaeng Liang

(Mixed Vegetable Soup)

Prepare:
1 cup shrimp or chicken
1 cup guard (cut 12-15 pieces)
1/2 cup pumpkin (cut 10-12 pieces)
1/2 cup baby corn (cut diagonally)
1 cup green vegetable
1/4 cup sweet basil
4 cup stock soup
2 tbsp. fish sauce
6 red chili peppers (crushed lightly)

Gang Liang Paste

Prepare paste:
2 red chili peppers(throw away the seed)
2 galingales
5 medium size red onions
12 white peppers
1 tbsp. roasted shrimp paste
2 tbsp. dried shrimp

Cooking Instructions:
1. Grind the paste ingredients altogether and finely.
2. Boil stock soup and add the paste from number 1. When it is boiling, add fish sauce, pumpkin, corn, and guard then cook for 5 minutes.
3. Add shrimp, green vegetable and cook for another 2 minutes. Turn off the fire and then put sweet basil.
4. Serve when it's hot with jasmine rice.

Gang Som Goong Kai Cha-om

(Shrimp and Omelet in Sour Soup)

Prepare:
1 cup shrimp (big size, cut, de-veined)
1 cup concentrated tamarind juice
1 cup Leguminosae (see photo below)
2 eggs
1 cup sliced raw papaya
1 tbsp. fish sauce
2 tbsp. olive oil
2 cups water

Leguminosae

Paste:
1 whole fish (medium size)
7 dried red chili peppers (throw away
the seed)
3 pieces galingale
5 red onions
1 tbsp. shrimp paste

Cooking Instructions:
1. Beat the egg. Add fish sauce and Leguminosae in it. Mix well. Take the young and soft part only.
2. Heat the pan and then put olive oil. Use maximum heat. Fry mixed eggs until the egg turn gold.
3. Now cut the egg into small square pieces.
4. Next, ground all the paste ingredients together.
5. Fry the fish for 10 minutes. Take its meat for 1/2 cup. Mix fish meat with the paste.
6. In the pot, boil the water and add the paste. Until it's boiling, add tamarind juice. Try 1/2 cup first. If you like it very sour then add more.
7. Add shrimp and cook for 1 minute.
8. In a bowl, prepare fried egg and vegetables. Pour hot soup with shrimp. This way will make the vegetable crunchy.

Cooking Plain Rice

Ingredients:
* 2 cups raw Japanese-style rice (Kome)
* 2 1/2 cups water

How to Cook:
1. Put the rice in a bowl and wash it with cold water.
2. Repeat washing until the water becomes clear.
3. Drain the rice in a colander and set aside.
4. Place the rice in a pan or rice cooker and add water.
5. The amount of water used is just a little more than the amount of rice.
6. Let the rice soak in the water at least 30 min. One hour is ideal.
7. *If you are cooking the rice in a pan, cover the pan with a lid and bring to a boil with hight heat.
8. Turn the heat down very low and cook about 15-20 min. until the water is almost
gone.
9. Remove the pan from the heat and let it steam for 10-15 min before serving.
*If you are using an electric rice cooker, you don't have to worry about adjusting the heat.
You still need to let the cooked rice steam before you open the lid.
** Makes 4 servings.

Fried Rice Japanese

Ingredients:
* 2 cups cooked Japanese rice (*left over rice is the best)
* 1/4 cup chopped onion
* 1/4 cup chopped carrot
* 1/4 cup chopped green pepper
* 1/3 cup diced ham
* 2 eggs
* 1/2 tsp garlic salt
* 1 tsp chicken bouillon
* 2 tbsp soy sauce
* 2 tsp vegetable oil

How to Cook:
1. Put a wok or a pan on high heat.
2. Add oil to the pan.
3. Wisk the eggs in a small bowl.
4. Put the eggs in the heated pan and scramble very quickly.
5. Stop the heat and remove the scrambled eggs from the pan into a dish.
6. Put the pan on high heat and add more oil.
7. Saute vegetables and ham until soft.
8. Add garlic salt and chicken bouillon.
9. Add rice and stir well.
10. Add the scrambled egg that was cooked earlier to the rice mixture and mix together.
11. Turn the heat down to low, add soy sauce and stir quickly.
12. Stop the heat right away and serve.
*Makes 2 servings

Tempura Shrimp

Ingredients:
12 large shrimps
1 egg
1 cup ice water
1 cup all purpose flour
Vegetable oil for frying

How to Cook:
-Peel shrimp and make a couple incisions on the stomach side so that it stays straight.
-Beat an egg in a bowl.
-Add ice water in the bowl.
-Add flour in the bowl and mix lightly.
-Heat oil to 350 F degree in a deep pan.
-Pick shrimp up by the tail and dip the body part in the batter.
-Fry it until brown.

Makes 4 servings
-Be sure to use very cold water.
-Do not overmix the batter.

Basic Tempura Batter

Ingredients:
1 egg
1 cup ice water
1 cup all purpose flour

How to Cook:
-Beat an egg in a bowl.
-Add ice water in the bowl.
-Add flour in the bowl and mix lightly.

Makes 4 servings
-Be sure to use very cold water.
-Do not overmix the batter.

Tentsuyu

Tentsuyu (tempura dipping sauce)

Ingredients:
2 cup dashi soup stock
1/2 cup mirin
1/2 cup soy sauce
1 tbsp sugar

How to Cook:
-Mix all ingredients in a pan.
-Put the pan on high heat and bring the sauce to a boil.
-Cool the sauce.

Yakisoba

Ingredients:
3 packages yakisoba noodles
1 carrot
1/4 of a small cabbage
1/4 pound pork
1/3 cup yakisoba sauce
*or seasoning packages which come with yakisoba noodles
Beni-shoga (red ginger)
Ao-nori (green seaweed)

How to Cook:
1. Cut the cabbage, carrot, and pork into bite sizes.
2. Saute cabbage, carrot, and pork in a large frying pan.
3. Add yakisoba noodles in the pan.
4. Put 1/2 cup of water in the pan and cover it with a lid.
5. Take the lid off and add yakisoba seasoning mix or yakisoba sauce.
6. Stir the noodles well and fry them for a few minutes.
7. Sprinkle aonori, and beni-shoga over the noodles before serving.

Makes 4 servings

Heart Shaped Pizza

Ingredients:
* 1 cup water
* 2 tablespoons milk
* 2 teaspoons sugar
* 1 1/4 teaspoon salt
* 1 tablespoon shortening
* 1 tablespoon olive oil
* 1 tablespoon durum semolina (or corn meal)
* 1 cup unbleached all-purpose flour
* 2 cups unbleached bread flour
* 1 1/4 teaspoon yeast

Directions:

Place water, milk, sugar, salt, shortening and olive oil in bowl of food processor and pulse to dissolve sugar and salt.

Add yeast, semolina or corn meal, bread flour and all purpose flour. Process until a soft ball forms. Remove from machine and allow to rest, covered with a towel, about 45 minutes.

OR to make by hand: Use only all-purpose flour. Place water, milk, sugar, salt, shortening and olive oil in bowl and dissolve sugar and salt. Stir in yeast, semolina or corn meal, all purpose flour and knead to form a soft, but not-too sticky dough (8-10 minutes). Allow to rest, covered with a towel about 45 minutes.

Deflate dough very gently before using and allow it to rest 15 minutes more before using in a recipe. You may refrigerate dough in an oiled plastic bag for up to two days.

Shape dough into a heart. Top with your favorite sauce and toppings. Bake in a hot oven 425 - 450°F. for 15 - 20 minutes.

Hawthorne Lane`s Pepperoni Pizza

Ingredients:
* 2 pc. Pizza dough (see below)
* 1 teaspoon Virgin olive oil
* 2 cups Whole milk mozzarella cheese, grated (loosely packed)
* 1/2 cup Buffalo mozzarella, cubed into 1/2" pieces (about 4 oz.)
* 1 Red bell pepper, roasted, peeled and sliced into 1/4" strips
* 12 Kalamata olives
* 2 tablespoons Grated Parmesan cheese
* 2 ounces Gingrass Family Smoked Pepperoni, sliced very thinly (1/8" or less)
* 2 tablespoons Chopped Italian parsley
Pizza Dough
* 4 cups All purpose flour
* 1 1/2 cup Warm water (about 90 F.)
* 1 teaspoon Salt
* 1 teaspoon Fresh yeast
* 1 1/2 teaspoon Honey
* 1 tablespoon Olive oil

Directions:

Pre-heat the oven to 500 F. and place a baking stone or tile in to heat.

Roll the doughs into roughly 10 " rounds using a pie pin or by pounding and stretching the dough.

Sprinkle a light cutting board or pizza peel with cornmeal or semolina and lay the doughs down on it. Brush the olive oil over the center of the dough then spread the mozzarella cheese evenly over the dough, leaving a half inch rim without cheese.

Arrange the cubed buffalo mozzarella, the olives and the roasted peppers over the cheese. Finally, slide the pizzas into the oven.

Bake for five minutes then remove from the oven and arrange the sliced pepperoni over the cheese and sprinkle the Parmesan over. Return to the over and continue to bake for five more minutes or until the edge of the crust becomes golden brown and the cheese bubbles in the center.

Remove from the oven and place on a cutting board. Sprinkle the chopped Italian parsley over and cut into six or eight pieces. Serve immediately.

Pizza Dough makes doughs for six pizzas

Combine the salt, flour and honey in an electric mixer and mix using the dough hook to distribute evenly.

Add the water and yeast and mix for two minutes on low speed to bring the dough together.

Increase the speed to medium and mix for six minutes, pushing the dough back into the mixing bowl if it creeps up the side.

Add the olive oil and mix until the dough has absorbed to oil and comes back together.

Turn out onto a lightly floured work surface and knead by hand to stiffen.

Form into a ball and allow to rest for 30 minutes under a damp cloth.

Scale into 4-1/2 oz. pieces then form into tight balls by rolling under your hand.

Happy Face Pizzas

Ingredients:
* 6 sticks (1 oz each) Mozzarella String Cheese
* 1/2 cup pizza sauce
* 4 italian bread shells (6 inch)
* Sliced pepperoni or olives

Directions:

Heat: oven to 450 F.

String the string cheese into thin stips. Spread 2 tablespoons of pizza sauce on each shell. Sprinkle 1/2 cup of th cheese on each bread shells Arrange pepperoni or olives on each pizza to create a smiling face.

Bake 10 to 14 minutes or until cheese is melted.

Ground Beef Pizza

Ingredients:
* 1 pound Lean ground beef
* 1 teaspoon Salt
* 1/4 teaspoon Pepper
* 1 cup Canned tomatoes; well drained
* 2 tablespoons Parsley; chopped
* 2 tablespoons Onion; finely chopped
* 1/2 cup Low-fat process American
* 2 1/2 teaspoons Italian seasoning
* 1/4 teaspoon Allspice
* Cheese; shredded

Directions:

Combine ground beef, salt and pepper. Pat meat into 9-inch nonstick pie pan. Spread tomatoes over meat. Combine remaining ingredients; sprinkle over tomato-meat mixture. Bake at 350 degrees for 20 minutes. Cut into 6 equal wedges to serve.

Golden Gate Pizza

Ingredients:
* 1 (12- to 14-inch size) pizza crust
* 1 cup Cheddar cheese, shredded
* 1/2 pound fresh mozzarella (water packed), 1/4 inch slices
* 1/2 cup prepared pizza sauce
* 1 cup Italian salami, thinly sliced into rounds or strips
* 1 cup pepperoni, thinly sliced into rounds or strips

Directions:

Preheat oven to 425 degrees F.

Spread the pizza sauce on partially baked crust. Sprinkle Cheddar evenly over the sauce. Arrange salami, sausage and pepperoni evenly over Cheddar. Top pizza with mozzarella slices.

Bake about 15 minutes, or until cheese is melted and the crust is crisp and golden.

Chicago-Style Deep-Dish Pizza

Ingredients:
* 1 package rapid-rise active yeast (1/4 oz.)
* 1 cup warm water, between 105-115ºF
* 1 teaspoon sugar
* 1 teaspoon sugar
* 2 1/2 cups flour
* 1/2 cup yellow cornmeal
* 1/4 cup olive oil
* 1 pound shredded mozzarella cheese
* 1 pound cooked Italian sausage, crumbled
* 1 (28 oz.) can diced tomatoes, well drained
* 1 teaspoon dried sweet basil
* 1 teaspoon dried oregano
* 1/2 cup grated Parmesan cheese

Directions:

In the mixing bowl add the warm water, yeast and sugar, stir with a whisk. Add 2 cups of the flour, salt, cornmeal and olive oil. Use the paddle and mix on speed 2 for 2 minutes.

Put on the dough hook and add the remaining flour. Knead on speed 2 until the dough clings to the hook, and then knead on speed 2 for 5 minutes longer. Place the dough in a greased bowl and cover. Let rise for 1 hour.

With oiled fingers press the dough into a deep-dish pizza pan.

Cover the dough with the mozzarella, and then top with the sausage. Place the tomatoes over the sausage. Top with the basil, oregano and Parmesan cheese.

Bake in a 500ºF oven for 15 minutes. Reduce the heat to 350ºF and bake for 20 minutes, or until the crust is brown.

Goat Cheese Pizza

Ingredients:
* 1 large Prefabricated pizza shell (I prefer Boboli brand)
* 7 ounces goat cheese, sliced thinly
* 2 cloves garlic minced
* 1 teaspoon dried basil
* olive oil for sprinkling

Directions:

Preheat oven to 450.

Spread goat cheese on pizza shell Sprinkle garlic, basil, salt and pepper over cheese. Spread out tomatoes and mushrooms Sprinkle with olive oil Let rest for five minutes before.

Goat Cheese & Walnut Pizza

Ingredients:
* 1 pizza crust
* 6 ounces Fresh goat cheese
* 2 tablespoons Walnut or safflower oil
* 1/2 cup Walnuts

Directions:

Crumble the goat cheese and sprinkle it all over the pizza. In a small bowl toss the walnuts with the walnut or safflower oil to coat. Place the walnuts all over the pizza. Bake according to directions.

Gluten Free Rice Crust Pizza

Ingredients:
Crust
* 2 1/2 cups cooked white rice
* 1/4 cup mozzarella cheese, grated
* 1 egg, lightly beaten
* 1/4 cup onion, finely chopped
* 1 clove garlic, minced
* 1 teaspoon olive oil
* 1 tablespoon butter, melted
Topping
* 1 cup tomato sauce or pizza sauce
* 1/2 teaspoon oregano or basil, dried
* 3/4 cup mozzarella cheese, grated
* 1/4 cup Parmesan or asiago cheese, grated

Directions:

Preheat oven to 425 degrees F. Mix the first four ingredients thoroughly. Spread evenly on the bottom of a 12-inch pizza pan or pie pan. Bake 15 minutes or until surface is lightly brown.

Saute onion and garlic in the olive oil. Spread over the crust. Spread on the pizza sauce; add dry herbs if the sauce is bland. Sprinkle on the two kinds of cheese. Return to the oven and bake for 8- 10 minutes until the sauce is bubbly and the cheese is melted.

Fresh Tomato and Basil Pizza

Ingredients:
* 1 (12") Italian bread shell like Boboli
* 1 tablespoon olive oil
* 1/2 cup grated or shredded Parmesan cheese, divided
* 3 plum tomatoes, sliced
* 1/4 teaspoon ground black pepper
* 2 tablespoons shredded fresh basil

Directions:

Preheat oven to 450F. Brush bread shell with olive oil. Sprinkle 1/4 cup of the cheese over the crust. Top with tomato slices and remaining 1/4 cup cheese. Sprinkle with pepper. Bake directly on oven rack for 8-10 minutes or until crust is crisp and cheese is melted. Sprinkle with basil before serving.

Foldover Biscuit Pizza

Ingredients:
* 1 pound lean ground beef
* 1/2 cup chopped onion
* 1/2 cup chopped green bell pepper
* 1 can (8-oz. size) tomato sauce
* 1 can (4-oz. size) Mushroom Pieces and Stems, drained
* 1/2 teaspoon salt
* 1/4 teaspoon pepper
* 1/4 teaspoon dried oregano leaves
* 1 can (12-oz. size) Refrigerated Buttermilk Biscuits
* 1 package (8-oz. size) sliced mozzarella cheese

Directions:

Heat oven to 400°F. Grease large cookie sheet. In large skillet, combine ground beef, onion and green pepper. Cook over medium heat for 8 to 10 minutes or until beef is thoroughly cooked, stirring frequently. Drain. Stir in tomato sauce, mushrooms, salt, pepper, and oregano; mix well.

Reduce heat; simmer while preparing biscuit dough.

Separate dough into 10 biscuits. On greased cookie sheet, press or roll biscuits to form 14x10-inch rectangle. Spread meat mixture over half of dough. Place cheese slices over meat mixture.

Carefully fold dough over cheese slices to form long rectangle. Press edges with fork to seal. Bake at 400°F. for 15 to 20 minutes or until golden brown.

Fig and Prosciutto Pizza

Ingredients:
Dough
* 1 package active dry yeast, that has always been in a refrigerator
* 1 pinch of sugar
* 3/4 cup warm water, no hotter than 110 (from the tap)
* 3 cups all-purpose flour
* 2 tablespoons olive oil
* 2 teaspoons sea-salt
* Olive oil for the resting bowl

Pizza
* 1 pint fresh figs, stems removed, sliced to the thickness of a pea.
* 1/2 pound Prosciutto di Parma from San Daniele. Don't you dare use any other kind.
* 1 tablespoon fennel seeds
* Extra virgin olive oil
* pizza dough (above)

Directions:

For Pizza Dough: "Start" the yeast by mixing it with the sugar and water for about seven to ten minutes. Put the yeast, sugar and water mixture in your stand up mixer, fitted with the dough hook. Add the flour, olive oil, and salt. Start the machine and let mix until a dough ball forms.

Stop the machine and let the dough rest for three minutes. Pulse the machine three times. Flour on the counter and put the dough on the floured surface. Knead for five minutes.

Coat a medium-sized bowl with some olive oil. Put the dough in the bowl, then turn the dough over, so that both sides are covered with a film of oil. Cover the bowl with plastic wrap. Put the bowl in a warm place for 2 hours so the dough can rise. After two hours, punch the dough in the middle to deflate. Put it on a floured counter. Cut the dough in half, and freeze one half for future use. Roll the other half into a ball and cover it with the bowl for thirty minutes.

For Fig and Prosciutto Pizza: Toast the fennel seeds in a hot, dry pan-about five minutes. Set aside. Heat your oven to 4750 with a pizza stone on the highest rack. Use a cookie sheet pan that has no edges. Cover it well with Wondra flour or cornmeal. Roll out the dough to the size of the pizza stone.

Transfer the dough onto the floured sheet pan. Spread out a layer of prosciutto, then the figs, on the dough. Sprinkle the pizza with the toasted fennel. Transfer the pizza to the pizza stone by putting the sheet pan on the stone and quickly pulling the tray away, so the pizza slides.

Bake for five minutes or until the bottom of the crust is golden brown. Remove the pizza from the stone by using the sheet pan and a big spatula. Just before serving, put the pizza onto a cutting board. Drizzle it well with the extra virgin olive oil and cut it in to squares.

Escargot And Chanterelle Pizza

Ingredients:
* 1 French bread dough
* 10 ounces French snails (the smaller the better)
* 2 ounces Chanterelle mushrooms, dried
* 1 1/2 pound Raclette cheese, shredded
* 8 ounces Tomato sauce
* 2 cloves Garlic
* 2 tablespoons Parsley, fresh
* 1/2 pound Butter

Directions:

Make the French Bread dough recipe at least 1 day beforehand if you can. Roll the dough out into the shape of a pizza, put it on a pizza pan, and set it aside. It will keep in the refrigerator overnight.

Prepare the dried mushrooms according to published recipes (soak, wash, cut, resoak, wash, drain).

If the snails are too large (larger than a garlic clove), then cut them in pieces. Drain the snails well. Melt the butter in a baking dish, add the snails, crushed garlic, about 1/2 salt and ground black pepper to taste.

Put the bread-dough pan on the top rack of the oven and the snails on the bottom rack of the oven, and cook them both for 10 minutes. Take them out.

Spread the tomato sauce in an even layer on the bread, then sprinkle the Raclette cheese over it.

Add the snails, and then the mushrooms. Sprinkle with fresh parmesan cheese, salt and pepper.

Bake at 425 degrees F. in the top rack for 12 minutes (bottom rack will burn the crust). Get it, usefondue cheese or a Gruyere.

Easy Bake Oven Deep Dish Pizza

Ingredients:
* 2 tablespoons all-purpose flour
* 1/8 teaspoon baking powder
* Dash of salt
* 1 teaspoon margarine
* 2 1/4 teaspoons milk
* 1 tablespoon pizza sauce
* 1 1/2 tablespoon shredded mozzarella cheese

Directions:

Stir together flour, baking powder, salt and margarine until dough looks like medium-sized crumbs. Slowly add milk while stirring. Shape dough into a ball and place into a greased pan. Use your fingers to pat the dough evenly over the bottom of the pan, then up the sides. Pour the sauce evenly over the dough, then sprinkle with the cheese. Bake 20 mins. Remove.

Crustless Hamburger Pizza

Ingredients:
***In a large bowl mix the following ingredients thoroughly:
* 1/4 cup tomato soup
* 1 1/2 pound hamburger
* 1/4 cup fine dry bread crumbs
* 1/4 cup minced onions
* 1 egg
* 1 teaspoon salt
* 1 med. clove garlic, minced
* 1/8 teaspoon oregano, crushed
* 1 package Mozzarella cheese

Directions:

Place a square of foil on a cookie sheet. Put the hamburger mixture on the foil. Pat out the meat firmly into a 10 inch circle about 1/2 inch thick. Build a stand-up rim about 1 inch high all around the edge of the circle. This makes a meat "crust" for your pizza (be sure to make the meat rim high enough and firm enough so that it will prevent the meat juices and soup sauce from bubbling over). Turn up the edges of the foil to catch drippings. Spread the rest of the 10 3/4 ounce can of tomato soup over meat. Top hamburger crust with Mozzarella cheese and more oregano and mushrooms. Bake at 450 degrees for 15 minutes or until done.

Crazy Pizza

Ingredients:
* 1 1/2 pound ground beef
* 1 cup chopped green pepper
* 1/2 cup chopped onion
* 1 can mushrooms, sliced, drained
* 1 can pizza sauce
* 1 cup grated mozzarella cheese
Crust
* 1 cup flour
* 1 teaspoon salt
* 1 teaspoon Italian seasoning
* 1/2 teaspoon pepper
* 2 eggs
* 2/3 cup milk

Directions:

Brown meat and pepper together and drain grease. Prepare batter and pour into a greased pizza pan. Tilt pan so batter covers the bottom. Arrange meat mixture, onion, and mushrooms over batter.

Bake at 425 for 20 minutes or until golden brown. Remove from oven and add pizza sauce and cheese. Return to oven for 10 more minutes or until cheese melts.

Crazy Crust Pizza 2

Ingredients:
* 1 cup flour
* 3 eggs
* 2/3 cup milk
* 1/2 pound ground beef
* 1/2 cup onions
* Pizza sauce
* Cheese
* Pepperoni
* Mushrooms
* Bell pepper
* Onions

Directions:

Mix flour, eggs and milk. Beat 2 to 3 minutes. Brown ground beef and onions. Grease baking sheet; pour flour mixture onto sheet. Add meat and onions. Bake for 25 minutes at 425 degrees F.

Remove from oven. Add sauce, cheese and remaining ingredients. Bake an additional 10 minutes.

Crazy Crust Pizza

Ingredients:
Batter
* 1 cup flour
* 1 teaspoon salt
* 1 teaspoon Italian seasoning or oregano
* 1/8 teaspoon pepper
* 2 eggs
* 2/3 cup milk

Topping
* 1 pound ground beef/sausage
* or
* 1 cup pepperoni
* 1/4 cup chopped onion
* 1 cup pizza sauce
* or
* 8 ounces tomato sauce mixed with oregano and pepper
* 1 cup shredded Mozzarella cheese
* 1 can (4 oz.) mushrooms

Directions:

In medium skillet brown ground meat, seasoning to taste. (No need to brown pepperoni). Drain well, set aside.

Lightly grease and dust 12 or 14 inch pizza pan or 10X15 jelly roll pan with flour or corn meal.

Prepare batter by mixing to flour, salt, Italian seasoning, pepper, eggs and milk in a small mixing bowl. Pour batter in pan, tilting pan so batter covers bottom. Arrange topping of meat and onions over batter. Bake on bottom rack in 425 degree oven for 20-25 minutes or until pizza is deep golden brown. Remove from oven; drizzle with pizza sauce and sprinkle with cheese. Top with mushrooms or other toppings.

Return to oven for 10-15 minutes til cheese is melted and sauce is bubbly.

Corn Tortilla Pizzas

Ingredients:
* 1 1/4 pound ground beef
* 1 small onion, chopped
* 1/2 cup chopped green pepper
* 3 cans (6 ounce size) tomato paste
* 1 1/4 cup water
* 1 cup salsa
* 2 cups fresh or frozen corn
* 1 1/2 cup chopped fresh tomatoes
* 3/4 cup chopped ripe olives
* 1 envelope taco seasoning
* 3 teaspoons garlic powder
* 1 1/2 teaspoon dried parsley flakes
* 1/2 teaspoon dried oregano
* 1/8 teaspoon salt
* 1/4 teaspoon pepper
* 32 corn or flour tortillas (6 inch size)
* 8 cups shredded mozzarella cheese

Directions:

In a skillet, cook beef, onion and green pepper over med. heat until meat is no longer pink; drain.

In a bowl, combine tomato paste and water until blended; add salsa. Stir into meat corn, tomatoes, olives and seasonings.

Place tortillas on ungreased baking sheets. Spread each with 1/4 cup meat mixture to within 1/2 inch of edge and sprinkle with 1/4 cup of cheese.

Bake at 375F for 5-7 minutes or until melted.

Corn Bread Pizza Wheels

Ingredients:
* 1 pound ground beef
* 1 can (16 ounce size) kidney beans, rinsed and drained
* 1 can (8 ounce size) tomato sauce
* 4 teaspoons chili powder
* 1 jar (4 ounce size) diced pimientos, drained
* 1 can (4 ounce size) chopped green chilies, drained
* 1 cup shredded cheddar cheese
* 2 tablespoons cornmeal
* 2 tubes (11-1/2 ounce size) refrigerated corn bread twists
* Shredded lettuce, sliced tomatoes and sour cream

Directions:

In a skillet, cook the beef over medium heat until no longer pink; drain. Add the beans, tomato sauce and chili powder. Simmer, uncovered, until the liq-uid has evaporated. Remove from the heat and cool. Stir in the pimientos, chilies and cheese; set aside. Sprinkle two greased 14-in. pizza pans with corn- meal. Pat the corn bread dough into a 14-in. circle on each pan. With a knife, cut a 7-in. X in the cen- ter of the dough. Cut another 7-in. X to form eight pie-shaped wedges in the center. Spoon the filling around the edge of dough. Fold points of dough over filling; tuck under

ring and pinch to seal (filling will be visible).

Bake at 400F for 15-20 minutes or until golden brown. Fill center with lettuce, tomatoes and sour cream.

Cold Ham Sandwich Pizza

Ingredients:
* 1/2 cup cream cheese with chives
* 1/4 cup mayonnaise
* 2 tablespoons creamy horseradish sauce
* 1 prepared Boboli pizza crust
* 1 1/2 cup cubed cooked ham
* 1 1/2 cup chopped plum tomatoes
* 1/2 cup shredded lettuce
* 1/4 cup Italian salad dressing

Directions:
In small bowl, combine cream cheese, mayonnaise, and horseradish sauce and blend well. Spread over the pizza crust. Top with ham, plum tomatoes, and lettuce and drizzle with salad dressing.
Cut into wedges and serve immediately.

Club Pizza

Ingredients:
* 1 prebaked thin Italian pizza crust
* 10 ounces prepared Alfredo sauce
* 10 ounces chopped frozen spinach -- thawed and drained
* 1 cup cubed cooked chicken
* 1 cup chopped tomato
* 6 slices bacon -- cooked and crumbled

Directions:

Heat oven to 450F degrees. Place pizza crust in large ungreased cookie sheet. Spread crust with Alfredo sauce.

Top with spinach, chicken, tomato and bacon. Bake at 450F degrees for 8 to 10 minutes or until thoroughly heated.

Ciro's Pizza

Ingredients:
* 1/2 pound flour
* 1/2 ounce bakers yeast
* 1 tablespoon water to blend yeast
* 1 tablespoon olive oil, plus extra to dampen pizza at end
* Salt and pepper
* 1 egg
* 1/4 cup hot water
* 2 cans (1 pound 12-ounce) fresh egg-shaped tomatoes, skinned, seeded and roughly chopped
* 2 teaspoons capers
* 1/2 small tin anchovies in oil, drained
* 5 slices mozzarella cheese
* 10 black olive halves
* 1 sprig oregano
* 1 small garlic clove, finely sliced
* Freshly ground black pepper, for garnish

Directions:

Place the flour in a bowl. Make a well in the center, add the yeast mixed to a paste with water and then the olive oil, salt, pepper and egg. Mix together and then thin paste with hot water until it resembles chewing gum and comes away from the hands.

Knead for about 3 minutes until it no longer sticks to hands. Shape dough into a ball, cover with a bowl and allow to stand 30 minutes. Knead again and then pick up the dough and pull it out with the fingers, turning it around.

Oil a baking sheet and preheat oven to 500 degrees F. Place the dough onto the baking sheet, spreading it out to form 12 inch diameter round shape. The edge should be a little thicker than the center. Garnish with tomatoes, capers, anchovies, mozzarella cheese, black olive halves, oregano leaves, garlic and pepper.

Sprinkle with oil and place into the oven for 20 minutes. Place on serving dish.

Chicago Pan Pizza

Ingredients:
* 2 cups warm water
* 2 packages dry yeast
* 1/2 cup oil
* 4 tablespoons of olive oil
* 3 cups of flour
* 1/2 cup of cornmeal (optional)
* Mozzarella cheese (slices or shredded)
* Tomato sauce
***Toppings:***
* Chopped garlic
* green peppers
* sliced pepperoni
* Italian sweet sausage
* sliced mushrooms
* chopped onions

Directions:

Preheated oven to 475. Mix the above ingredients for 10 minutes in a strong mixer or knead by hand. Now add 2 1/2 cups of flour. Mix for 15 minutes in a strong mixer with a dough hook or by hand. Now the dough must rise. The dough should be in a large bowl in a warm place, covered with a dish towel.

If it is not warm in the kitchen, turn the oven on to the lowest setting, (no more than 100) and let the dough rise in the bowl in the oven, covered by the towel. Let rise for the first time (about an hour) and punch down the dough. Let rise again, punch down and use. Push the dough out flat with your fingers, in a high-sided pizza pan or in a large black iron skillet. Cover with mozzarella cheese. Cover with tomato sauce with Italian herbs and spices added. Cover with chopped garlic, green peppers, sliced pepperoni, Italian sweet sausage, sliced mushrooms, chopped onions or whatever to taste. Sprinkle with grated Romano or Parmesan cheese. Cook in a oven at 475 until done, about 15 to 20 minutes depending on toppings and thickness of crust and how crispy you want it cooked.

Cheesy Jalapeno And Egg Pizza

Ingredients:
* 6 eggs
* 6 cups shredded Cheddar cheese
* 6 cups shredded mozzarella cheese
* 6 ounces sliced jalapenos
* Pepperoni, sliced

Directions:

Mix eggs, cheese and jalapenos. Pour into rectangular casserole.

Lay slices of pepperoni on top and place into 350 degree F oven.

Cook until cheese is golden (about 10-15 minutes). Let stand for 5 minutes, cut into 2-inchsquares and serve.

Cheesy BLT Pizza

Ingredients:
* 1 (10 oz. size) thin pre-baked pizza shell
* 4 ounces cream cheese, softened
* 3/4 teaspoon Italian seasoning
* 1/4 teaspoon freshly ground pepper
* 2 cups shredded leaf lettuce
* 1 cup finely shredded Co-Jack cheese
* 3/4 cup chopped fresh tomato
* 7 slices bacon, cooked until crisp, chopped
* olives, sliced (optional)

Directions:

Preheat oven to 400 degrees. Place pizza shell on baking sheet. Heat in oven 5 minutes or until slightly crisp. Remove from oven and let cool slightly.

Combine cream cheese, Italian seasoning and pepper. Spread on pizza shell to within 1/2 inch of edge. Sprinkle with lettuce, Co-Jack cheese, tomato and bacon. Top with sliced olives if desired.

Cut pizza into wedges and serve.

Cheese Steak Pizza

Ingredients:
* 1 prepared pizza crust (12 inch)
* 1/2 cup barbecue sauce or pizza sauce
* 1 package (6 oz.) Grilled Beef Steak Strips
* 2 cups Shredded Cheese
* Sliced green pepper and onion

Directions:

Spread pizza crust with barbecue sauce.

Top with beef steak strips, cheese, green pepper and onion. Place on cookie sheet.

Bake at 450 F for 8 to 10 minutes or until cheese is melted.

Carmelized Onion Pizza With Fontina And Pancetta

Ingredients:
Pizza Dough
* 1 cup warm water (105 degrees)
* 1 1/4 ounce packet yeast
* 3 cups all-purpose flour
* 1 teaspoon salt
* 1 teaspoon sugar
* 2 tablespoons olive oil
Caramelized Onions
* 2 onions
* 2 teaspoons olive oil
* 1 1/2 teaspoon salt
* 1 1/2 cup coarsely grated fontina
* 6 slices pancetta, cooked until crisp
* 1 clove garlic, cut in half
* 1 drizzle of olive oil
* salt and pepper to taste

Directions:

Make the dough:

Pour the water into a large bowl. Sprinkle in the yeast and sugar, and stir to dissolve. Let it stand until the mixture begins to bubble. This should take about 5 minutes. If the mixture doesn't bubble, start it over with another packet of yeast.

Stir in 1 cup of flour, the salt, and 1 tablespoon olive oil. Mix with a wooden spoon until thoroughly incorporated. Add the remaining flour 1/2 cup at a time, mixing after each addition.

On a lightly floured surface knead dough until smooth and elastic, about 10 minutes. Oil a large bowl with the remaining olive oil. Place dough in oiled bowl, cover with plastic wrap and a warm dish towel, and let the dough rise in a warm place until doubled in bulk. This will take 1 to 1 1/2 hours.

Punch down the dough, and return it to the floured surface. Divide dough into two balls and cover each with plastic wrap, leaving room for expansion. Allow to double in size again.

Caramelized Onions: Heat oil in large nonstick saute pan over medium heat. Add thinly sliced onions and season with salt; saute 5 minutes. Reduce heat to medium-low. Stir frequently to get an even color. Cook until very tender and a rich golden color develops, about 20 minutes longer.

Cool slightly.

Preheat oven to 475 degrees. Roll out 2 dough disks on lightly floured surface to 8-inch rounds.

Sprinkle two baking sheets or pizza stones with cornmeal. Rub a generous drizzle of olive oil on dough. Rub raw garlic clove all over dough. Top with fontina, caramelized onions, and pancetta.

Season with salt and pepper.

Bake pizza for 10-12 minutes, until bubbling and crisp.

Caramelized Pear, Blue Cheese and Bacon Pizza

Ingredients:
* 2 tablespoons butter
* 2 medium pears, cored, each cut into 12 lengthwise slices
* 2 tablespoons firmly packed brown sugar
* 4 individual pizza crusts (8 inch)
* 1/2 cup alfredo sauce
* 1 cup shredded mozzarella cheese
* 3/4 cup crumbled blue cheese
* 3/4 cup bacon bits (real)

Directions:

Melt butter in medium skillet on medium heat. Add pears; sprinkle evenly with brown sugar.

Cook 2 to 3 minutes or until sugar is melted and pears are evenly coated, stirring occasionally.

Remove skillet from heat; set aside.

Spread each pizza crust with 2 Tbsp. alfredo sauce; top each with layers of 1/4 cup of the mozzarella cheese, 3 Tbsp. of the blue cheese, 3 Tbsp. of the bacon and 6 pear slices. Place on baking sheet.

Bake at 425 F for 6 to 8 minutes or until topping is golden and bubbly.

Alastian Bacon and Fresh Cheese Tart

Ingredients:
1 package active dry yeast
1/2 cup warm water
4 cups bread flour, plus flour for dusting
1 1/2 cup cold water
1 tablespoon kosher salt
oil, for bowl
1/4 pound slab bacon, cubed
1 tablespoon olive oil
1 1/2 cup thinly sliced yellow onions
3 tablespoons yellow cornmeal, for dusting pan
1 large egg
1 tablespoon all-purpose flour
1/4 cup grated Gruyere cheese
2 tablespoons water
***Fromage Blanc***
3/4 cup whole milk ricotta cheese
3 tablespoons plain yogurt
pinch salt

Directions:

The flammekueche, or "flaming tart," is the Alsatian version of pizza. Throughout the region, you'll find rustic restaurants that make a specialty of the dish. The floppy tarts are brought out from the wood-burning oven on a wooden peel, slid directly onto the table, and devoured while they are almost to hot to handle.

In a large mixing bowl, combine yeast and the warm water Let stand for 5 minutes Stir with a fork to blend Add 1/2 cup of the bread flour and blend well Cover and let stand 45 minutes Add the cold water and salt Begin adding bread flour 1 cup at a time, stirring well after each addition When dough becomes too stiff to stir, transfer to a lightly floured surface and knead until smooth and shiny (7 to 10 minutes) Place in a lightly oiled bowl and turn to coat dough with oil Cover and let rise until doubled in bulk, about 1 3/4 hours In a medium skillet over moderate heat, render bacon in olive oil until bacon fat is melted and bacon is browned Transfer bacon to a plate with

slotted spoon and add onion to skillet Saute until slightly softened (about 5 minutes) Cool to room temperature Preheat oven to 425 F Dust a pizza stone or heavy baking sheet with cornmeal Whisk together Fromage Blanc, egg, and the 1 Tbsp flour Punch down dough and roll into as large a circle or rectangle as will fit on the baking sheet Transfer to prepared baking sheet Spread with Fromage Blanc mixture to within 3/4 inch of edge Top with onions and rendered bacon and sprinkle with grated cheese Brush edge of dough with the 2 Tbsp water Bake until golden brown(15 to 20 minutes).

A-1-Derful Mini Pizzas

Ingredients:
3/4 pound ground beef
1/4 cup minced onion
1 can (6 oz. size) tomato paste
3 tablespoons A.1. Steak sauce
1 teaspoon Italian herb seasonings
6 English muffins, split and toasted
2 cups sliced mozzarella cheese
grated parmesan cheese
1/4 cup sliced green onion

Directions:

In med. skillet, cook and crumble meat until no longer pink; drain. Add onion and cook until soft.

Mix in tomato paste, steak sauce and Italian herb seasoning; cook until mixture simmers.

Spread muffin halves with meat mixture. Top with cheeses and green onion. Place on baking sheet. Broil 2 to 4 minutes or until cheese is melted.

Canadian Bacon Pizza

Ingredients:
* 1 (12 inch) pizza crust -- unbaked
* 1 cup pizza sauce
* 2/3 cup shredded mozzarella cheese
* 6 ounces Canadian bacon -- cut in bits
* 1/2 cup thinly sliced fresh mushrooms
* 1 small green or red bell pepper -- cut in rings
* 1/2 teaspoon crushed dried oregano
* 1/2 teaspoon crushed dried basil
* crushed red pepper flakes

Directions:
Preheat oven to 450F. Place the unbaked pizza crust on an ungreased nonstick pizza pan. Spread the pizza sauce over the crust, leaving a 1-inch border around the rim. Sprinkle with half of the cheese. Arrange the Canadian bacon on top of the cheese, covering evenly. Top with mushroom slices and bell pepper rings.
Sprinkle evenly with oregano, basil, and red pepper flakes. Top with remaining cheese. Bake for 13 to 15 minutes, until the crust is crisp and the cheese is melted and browned.

Camper's Pizza

Ingredients:
* 12 ounces ground beef -- 80% lean
* 1 medium onion -- chopped
* 1/2 teaspoon salt
* 8 ounces refrigerated crescent rolls
* 8 ounces pizza sauce
* 4 ounces mushroom stems and pieces -- drained and chopped
* 2 1/4 ounces ripe olives -- pitted and sliced
* 1/3 cup green bell pepper -- coarsely chopped
* 4 ounces shredded Mozzarella cheese
* 1 teaspoon dried oregano leaves -- crushed

Directions:

Cook ground beef and onion in well-seasoned 11 to 12-inch heavy skillet with heat-proof handle over medium coals* until no longer pink, stirring occasionally to break up beef. Remove beef mixture to paper towel; season with salt. Pour off drippings, leaving skillet "greased". Separate crescent roll dough triangles; place in skillet, pressing edges together to form bottom crust and 1- inch rim up side of skillet. Spread half of pizza sauce over dough; spoon ground beef mixture over

sauce.

Top with mushrooms, olives and bell pepper. Pour remaining sauce over all; sprinkle with cheese and oregano. Place skillet in center of grid over medium coals Place cover on cooker and cook 20 to 30 minutes or until crust is lightly browned.

Butternut Squash, Bacon, And Rosemary Pizza

Ingredients:
* 1 1/2 pound butternut squash
* 1 tablespoon vegetable oil
* 1/2 cup water
* 6 tablespoons unsalted butter, melted and kept warm
* 10 sheets phyllo stacked between sheets of wax paper and covered with a kitchen towel
* 9 tablespoons parmesan cheese -- freshly grated
* 6 slices bacon cut into 1/2-inch pieces, cooked until crisp, and drained
* 1 tablespoon fresh rosemary leaves -- minced
* 6 scallion greens -- chopped
* 1 small red onion sliced thin and separated into pieces

Directions:

Quarter squash lengthwise and discard seeds. Peel squash carefully and cut into 3/4-inch pieces.

In a large heavy skillet cook squash in oil over moderate heat, stirring occasionally, 2 minutes.

Add water and salt to taste and simmer, covered, until squash is just tender, about 10 minutes.

Simmer squash, uncovered, until almost all water is evaporated, about 5 minutes. In a food processor purée squash with salt and pepper to taste. Squash purée may be made 1 day ahead and chilled, covered.

Preheat oven to 400°F.

Lightly brush a large baking sheet with some butter and put 1 sheet phyllo on butter. Lightly brush phyllo with some remaining butter and sprinkle with 1 tablespoon Parmesan. Put another sheet of phyllo over cheese, pressing it firmly so that it adheres to bottom layer. Butter, sprinkle with cheese, and layer remaining phyllo in the same manner, ending with a sheet of phyllo.

Lightly brush top sheet with remaining butter. Fold in all sides 1/4 inch, pressing to top sheet, and fold up a 1/4-inch border, crimping corners.

Spread squash purée evenly on phyllo crust and top with bacon, rosemary, scallion greens, and onion.

Bake pizza in middle of oven until crust is golden, about 15 minutes.

Bubble-Up Pizza

Ingredients:
* 3 packages (7.5-ounce size) buttermilk biscuits
* 1 jar (14-ounce size) spaghetti sauce
* 3 cups mozzarella cheese, divided
* 1 large clove garlic, chopped fine
Toppings
onion
mushrooms
ham
olives
bacon
peppers

Directions:

Preheat oven to 350 degrees. Quarter biscuits using kitchen shears and place in medium-sized bowl. Stir in 1 cup of sauce, 2 cups of cheese and the garlic. Add whatever toppings you like and mix to combine.

Spread mixture in a greased 9-by-13 pan. Pour remaining sauce and cheese over the top. Bake for 30-35 minutes.

Bubble Pizza

Ingredients:
* 1 1/2 pound beef, browned and drained
* 15 ounces pizza sauce
* 1 can refrigerated buttermilk biscuits
* 12 ounces shredded pizza blend cheese

Directions:

Add pizza sauce to ground beef. Cut biscuits in quarters and place in a greased 9x13 pan. Top with beef mixture.

Bake at 400F degrees for 20 minutes. Sprinkle with cheese and bake until cheese melts. Let stand 5-10 minutes before serving. You can add your favorite toppings along with the beef before baking.

Broccoli Turkey Pizza

Ingredients:
* 1/3 cup low fat mayonnaise
* 1 tablespoon Dijonnaise mustard
* 1/2 teaspoon pepper
* 2 1/2 cups chopped fresh or thawed frozen broccoli
* 2 cups cubed cooked turkey
* 1 cup shredded Cheddar cheese
* 1 (12 inch size) round Boboli or other crust

Directions:

In medium bowl, combine mayonnaise, Dijonnaise and pepper. Stir in broccoli, turkey and cheese. Spread turkey mixture on crust and bake at 425F for 12 minutes or until lightly browned

Breakfast Pizza 3

Ingredients:
* 1/2 pound sausage, hot or mild
* 8 ounces tube cresent rolls
* 1 1/2 cup hash browns, thawed and crumbled
* 1 cup shredded sharp cheddar cheese
* 7 eggs beaten
* 1/4 cup milk
* 1/2 teaspoon salt
* 1/4 teaspoon pepper
* 2 tablespoons grated Parmesan cheese

Directions:

Cook sausage and drain. Spread dough out in 12 inch greased pizza pan sealing edges. Spoon on sausage. Sprinkle with hash browns. Combine eggs, milk, salt and pepper and pour over sausage and hashbrowns. Sprinkle with cheeses. Cook at 350F for 22 to 25 minutes.

Breakfast Pizza 2

Ingredients:
* 1 (8 oz.) can refrigerator crescent dinner rolls
* 6 eggs beaten
* 1 pound bacon, cooked and crumbled
* 1 cup shredded cheddar cheese

Directions:

Spread rolls onto a lightly greased 12 inch pizza pan; firmly pressing perforations to seal.

Combine eggs, bacon and cheese. Pour over crust. Bake at 375'F for 12-15 minutes. Cut like pizza and serve.

Breakfast Pizza

Ingredients:
* 1 pound pork sausage
* 1 cup hash browns
* 1 cup shredded cheese
* 5 eggs with milk to scramble
* 1 (8 ounce) package of crescent rolls

Directions:

Spread crescent rolls in oiled 9 x 12-inch pan to fit bottom of pan, bringing dough up along the edges. Seal seams. Brown and drain pork sausage. Spread on crescent rolls. Cover with potatoes, scrambled eggs and sprinkle top with shredded cheese. Bake at 375 for 20 minutes.

BLT Pizza

Ingredients:
* 1 Italian bread shell (12 in. size)
* 1/3 cup Mayonnaise
* 4 plum tomatoes sliced
* 1/2 cup Shredded Mozzarella Cheese
* 8 slices Bacon, cut into quarters, cooked
* 1 cup torn romaine lettuce

Directions:

Spread bread shell with mayo; layer with tomatoes, cheese and bacon.

Bake at 450 degrees F for 15 to 17 minutes or until cheese melts. Top with lettuce and cut into wedges.

Bite-Size Pizzas

Ingredients:
* 4 English Muffins -- halved
* 1 cup Pizza Sauce
* 1/2 cup Ham, extra lean -- chopped
* 1/3 cup Onions -- finely chopped
* 1 1/2 cup Mozzarella Cheese, part skim milk -- shredded
* 1/4 cup Bell Pepper -- chopped
* 1/3 cup Mushrooms -- sliced
* 1/8 cup Black Olives -- sliced

Directions:

Split the muffins in half and toast them in the toaster. Spread the pizza sauce on both halves of the muffins. Place remaining toppings evenly onto pizzas, saving shredded cheese for last.

Bake at 350 degrees F, for approx 10 minutes or until cheese has melted. Remove from oven, and cut each muffin half into four pieces. Serve as appetizers or snacks.

Bertucci's Nolio Pizza

Ingredients:
* 1 medium yellow onion
* 1 teaspoon white pepper
* 1 cup heavy cream
* 1/2 lemon
* 1 1/2 cup shredded prosciutto
* 1 1/2 cup shredded mozzarella cheese
* 1 package Pilsbury pizza dough (or home made).
* Olive oil.

Directions:

Preheat oven to 400 F.

Boil heavy cream until thickened. Add white pepper and the juice from a half of a lemon. Slice onion very thin so that you are left with rings. Saute onion rings in olive oil until they are starting to get brown.

Assemble pizza as follows:

Unroll pizza dough onto a non-stick pizza pan. Add cheese, then prosciutto. Add the cream mixture at a time to the pizza, a tablespoon at a time, forming little puddles spread around the pizza. Drain the onions and put them on last. They will continue to carmelize as the pizza bakes.

Bake 8-10 minutes. Don't over bake. You don't want to "dry out" the pizza.

Beer Pizza

Ingredients:
* 1 tablespoon olive oil
* 1/2 pound pepperoni sausage -- diced
* 1 pound bacon -- diced
* 1 can sliced mushrooms (4 ounce size) drained
* 1 onion -- chopped
* 1 green bell pepper -- chopped
* 1 can tomato sauce (28 ounce size)
* 1 cup beer
* 1 clove garlic -- minced
* 1 teaspoon dried oregano
* 1/2 teaspoon dried thyme
* 1/2 teaspoon salt
* 2 unbaked pizza crusts
* 8 ounces shredded mozzarella cheese

Directions:

Preheat oven to 450 degrees F.

Heat the oil in a skillet over medium heat, and saute the pepperoni and bacon until evenly browned. Mix in the mushrooms, onion, and green pepper. Cook and stir about 5 minutes, until tender.

In a medium saucepan over medium heat, mix the ingredients from the skillet with the tomato sauce and beer. Season with garlic, oregano, thyme, and salt. Allow the mixture to simmer for about 15 minutes, until slightly thickened. Spread over the pizza crusts, and top with cheese.

Bake 20 to 25 minutes in the preheated oven, until the cheese is melted and the crust is golden brown.

Beefy Potato Pizza

Ingredients:
* 4 potatoes, sliced
* 1 package refrigerated pizza dough
* 1 pound ground beef, browned and drained
* 1 cup barbecue sauce, divided
* 1 green pepper, sliced
* 1 cup shredded cheddar cheese

Directions:

Preheat oven to 425. Place potatoes in shallow microwafe-safe dish. Cover with plastic wrap, venting one corner. Microwave on high 8-10 minutes until tender; set aside.

Coat 12-inch pizza pan with nonstick cooking spray; press pizza dough evenly into pan; prick with fork. Bake 10 minutes; set aside.

Mix ground beef with 3/4 cup barbecue sauce. Spread beef mixture over crust; top with potatoes and bell pepper. Drizzle with remaining barbecue sauce. Sprinkle with cheese. Bake 10-15 minutes until heated through and cheese is melted.

Beefy Hash Brown Pizza

Ingredients:
* 5 cups frozen shredded hash brown potatoes, thawed
* 1 can (10-3/4 ounce size) cheddar cheese soup, undiluted
* 1 egg, lightly beaten
* 1/2 teaspoon salt
* 1/4 teaspoon pepper
* 2 pounds ground beef
* 1 medium onion, chopped
* 1 can (4 ounce size) mushroom stems and pieces, drained
* 1 can (15 ounce size) pizza sauce
* 4 cups shredded Italian-blend cheese, divided

Directions:

In a bowl, combine the potatoes, soup, egg, salt and pepper. Spread mixture into a greased 15-in x 10-in x 1-in baking pan.

Bake at 400F for 20-25 minutes or until lightly browned.

Meanwhile, in a large skillet, cook the beef, onion amd mushrooms over medium heat until the meat is no longer pink; drain. Stir in pizza sauce; keep warm.

Sprinkle half the cheese over hot crust. Spread meat mixture over the top; sprinkle with remaining cheese. Bake 5-10 minutes longer or until cheese is melted.

Beef Tortilla Pizza

Ingredients:
* 1 pound lean ground beef
* 1 medium onion -- chopped
* 1 teaspoon dried oregano leaves
* 1 teaspoon salt
* 4 large (10 inch) flour tortillas
* 1 medium tomato -- seeded and chopped
* 1 tablespoon fresh basil leaves -- thinly sliced
* 1 cup Mozzarella cheese -- shredded
* 1/4 cup Parmesan cheese -- grated

Directions:

Heat oven to 400ºF. Brown ground beef and onion in skillet over medium heat 8 to 10 minutes or until beef is no longer pink. Pour off drippings. Stir oregano and salt into beef.

Lightly brush tortillas with oil. Bake tortillas on 2 large baking sheets in 400ºF oven for 3 minutes.

Spoon beef mixture evenly over top of each tortilla; top with an equal amount of tomato. Sprinkle with basil and cheeses.

Return to oven and bake 12 to 14 minutes or until tortillas are lightly browned.

Baked Pizza Sandwich

Ingredients:
* 1 pound Lean Ground Beef
* 15 ounces Tomato Sauce
* OR
* 15 ounces Pizza Sauce
* 1 teaspoon Oregano Leaves
* 2 cups Biscuit Baking Mix
* 1 Egg; Lg.
* 2/3 cup Milk
* 8 ounces Cheese; *
* 2 ounces Mushrooms;Sliced,Drained
* 1/4 cup Parmesan Cheese; Grated

Directions:

* Use 1 8-oz package of sliced process American Or mozzarella cheese.

Heat the oven to 400 degrees F. Cook and stir the meat in a large skillet until brown. Drain off the excess fat. Stir in half of the tomato sauce and the oregano leaves into the meat mixture. Heat to boiling then reduce the heat and simmer, uncovered, for 10 minutes. While the meat mixture is simmering, mix the baking mix, egg and the milk. Measure out 3/4 cup of the batter and set aside.

Spread the remaining batter in a greased baking pan 9 X 9 X 2-inches. Pour the remaining tomato sauce over the batter, spreading evenly. Layer 4 slices of the cheese, the meat mixture, the mushrooms and the remaining cheese on top of the tomato sauce. Spoon the reserved batter on the top of the cheese.

Sprinkle the batter top with the grated Parmesan cheese and bake, uncovered, until it is golden brown, 20 to 25 minutes. Cool for 5 minutes before cutting into squares and serving.

Bacon Spinach Pizza

Ingredients:
* 1 can (10-oz. size) Refrigerated Pizza Crust
* 1 package (9-oz. size) Chopped Frozen Spinach
* 1 tablespoon oil
* 1/2 cup coarsely chopped onion
* 1 package (6-oz. size) refrigerated cooked Italian-style chicken breast strips, chopped
* 2 cups shredded mozzarella cheese
* 1 package (2.8 to 3-oz. size) precooked bacon slices, cut into 1/2-inch pieces

Directions:

Heat oven to 400°F. Grease 15x10x1-inch baking pan. Unroll dough; place in greased pan.

Starting at center, press out dough to edge of pan. Bake at 400°F. for 9 to 13 minutes or until edges are light golden brown.

Meanwhile, cook spinach as directed on package. Drain well; squeeze to remove liquid. Heat oil in small skillet over medium-high heat until hot. Add onion; cook and stir 3 to 4 minutes or until tender, stirring frequently.

Remove partially baked crust from oven. Top crust with spinach, onion, chicken, cheese and bacon.

Return to oven; bake an additional 9 to 12 minutes or until cheese is melted. Cut into squares.

Bacon Onion & Tomato Pizza

Ingredients:
* 1 tablespoon olive oil
* 1 tablespoon oil for brushing on pitas
* 2 cups sliced onions
* Salt and pepper to taste
* 3 tablespoons brown sugar
* 4 Greek-style pita breads (at least 6 inches in diameter)
* Garlic powder to taste
* 1/2 cup mozzarella cheese
* 2 large tomatoes, washed, sliced 1/4 inch thick, halved if desired
* 1 1/2 cup sliced fresh spinach, optional
* 8 slices cooked bacon, each slice cut in half, divided
* 1 cup favorite shredded strong-flavored cheese such as Asiago

Directions:

Preheat the oven to 400 degrees. Heat 1 tablespoon of the olive oil over medium heat. Add the sliced onions and season with salt and pepper. Saute the onions until soft, about 3 to 5 minutes.

Sprinkle with the brown sugar and continue cooking until the onions turn a golden brown.

Remove from the heat and set aside. Place the pita breads on a baking sheet and brush each with a thin coating of olive oil. Sprinkle each with the garlic powder and then about 2 tablespoons of the mozzarella cheese. Top with a portion of the onions and then arrange the tomato slices on the pita. If desired, garnish with some of the spinach in the center. Arrange four bacon slices on top.

Bake about 8 to 10 minutes or until the tomatoes begin to soften. Remove from the oven and sprinkle each with 1/4 cup of the cheese. Return to the oven and bake until the cheese melts.

Remove from the oven and serve.

Bacon Cheeseburger Pizza

Ingredients:
* 1/2 pound ground beef
* 1 small onion, chopped
* 1 pre-baked Italian bread chell crust
* 8 ounces can pizza sauce
* 6 bacon strips, cooked and crumbled
* 20 dill pickle coin slices
* 2 cups shredded mozzarella cheese
* 2 cups shredded cheddar cheese
* 1 teaspoon pizza or Italian seasonings

Directions:

In a skillet, cook beef and onion until meat is no longer pink and drain then set aside. Place crust on an ungreased 12-inch pizza pan. Spread sauce, top with beef mixture, bacon, pickles and cheeses; sprinkle with seasonings. Bake at 450 for 10 minutes or until cheeses have melted. Cut into slices and serve.

Bacon Cheeseburger Upside-Down Pizza

Yield: 6 servings

Filling

1 pound lean ground beef

1 medium onion, quartered, sliced

1 medium bell pepper, cut into bite-size strips

6 slices bacon, crisp cooked and crumbled

1 (14 1/2 ounce) can chunky pizza sauce

3 Italian plum tomatoes

6 slices Cheddar cheese

Heat oven to 400 degrees F

In large saucepan, brown ground beef with onion and bell pepper; drain. Stir in 6 slices crumbled bacon and pizza sauce. Spoon into ungreased 13 x 9-inch baking dish. Sprinkle evenly with tomatoes; top with cheese slices.

Topping

2 eggs

1 cup milk

1 tablespoon oil

1 cup all-purpose flour

1/4 teaspoon salt

2 slices bacon, crisp cooked and crumbled

In medium bowl, beat eggs slightly. Add milk and oil; mix well. Lightly spoon flour into measuring cup; level off. Add flour and salt; beat 2 minutes at medium speed. Pour evenly over cheese slices. Sprinkle with crumbled bacon.

Bake at 400 degrees F for 20 to 30 minutes or until topping is slightly puffed and deep golden brown.

Arugula And Prosciutto Tortilla Pizzas

Ingredients:
* 2/3 cup diced prosciutto
* 1 medium red onion -- chopped fine
* 1/4 cup olive oil
* 2 bunches arugula, coarse stems discarded, washed well, spun dry, and chopped
* 4 (8 1/2-inch) flour tortillas
* 2/3 cup parmesan cheese -- freshly grated

Directions:

Preheat oven to 400°F.

In a medium heavy skillet cook prosciutto and onion in oil over moderate heat, stirring, until onion is softened. Remove skillet from heat and stir in arugula and salt and pepper to taste.
Arrange flour tortillas on 2 baking sheets and top with arugula mixture and Parmesan.
Bake pizzas on upper and lower racks of oven, switching positions of baking sheets halfway through baking, until edges are golden, about 10 minutes.

Artichoke Turkey Pizza

Ingredients:
* 1 baked thin Italian pizza crust (12 inch size)
* 1 1/2 cup shredded Mozzarella cheese
* 1 can (14.5 ounce size) diced tomatoes with basil, garlic, and oregano, drained
* 1 cup chopped cooked turkey
* 1 can (14 ounce size) artichoke hearts, drained, coarsely chopped
* 1 can (2.25 ounce size) sliced black olives, drained
* 1/2 cup shredded Parmesan cheese

Directions:

Preheat oven to 450 degrees F.

Place crust on ungreased baking sheet. Sprinkle with mozzarella cheese. Top with tomatoes, turkey, artichokes, olives, and Parmesan cheese. Bake 10 minutes, or until cheese is melted.

White Pizza Sauce 2

Ingredients:
* 1/3 cup flour
* 3/4 teaspoon salt
* 1/8 teaspoon pepper
* 1/8 teaspoon paprika
* 1/8 teaspoon onion powder
* 2 cups milk
* 1 tablespoon butter

Directions:

Put first 5 ingredients in a saucepan. Gradually whisk in milk until no lumps remain. Heat and stir until boiling and thickened. Stir in butter until melted. Spread on pizza crust; top with favorite toppings. Great with grilled chicken strips on top!

Spread muffin halves with meat mixture. Top with cheeses and green onion. Place on baking sheet. Broil 2 to 4 minutes or until cheese is melted.

White Pizza Sauce

Ingredients:
* 6 tablespoons butter
* 6 tablespoons olive oil
* 2 tablespoons white wine
* 1 teaspoon rosemary
* 1 teaspoon basil
* 2 cloves garlic; minced

Directions:
Saute garlic in butter and olive oil. Add all other ingredients and simmer for 15 minutes.

South Beach Diet Simple Pizza Sauce

Ingredients:
* 1 tablespoon tomato paste
* 1 cup tomato puree
* 1/8 teaspoon crushed red pepper flakes
* 2 teaspoons dried oregano
* 2 teaspoons dried basil
* 2 teaspoons dried thyme

Directions:

Combine all in small saucepan and cook over low heat for 15 minutes, or until sauce thickens.

Pizza Sauce

Ingredients:
* 1/2 onion, minced
* 1 or more cloves garlic, finely minced
* 2 tablespoons olive or vegetable oil (more if needed)
* 1 can tomato sauce (16 oz.)
* 1 can tomato paste (6 oz.)
* 2 teaspoons sugar (optional) it takes out the bitterness of the tomato
* 1 teaspoon basil - dried
* 1 teaspoon oregano - dried
* 1/2 teaspoon salt

Directions:

Mince onion and garlic. Saute in olive oil until onion is clear and tender. Add rest of the ingredients to skillet and simmer for 15-20 minutes. Makes enough sauce for 2 pizzas. Also makes a nice sauce for breadsticks and calzones.

Firehouse Pizza Sauce

Ingredients:
* 1 (6 ounce) can tomato paste
* 3/4 cup warm water (110 degrees F/45 degrees C)
* 3 tablespoons grated Parmesan cheese
* 1 teaspoon minced garlic
* 1 tablespoon Honey or Splenda if you would like low carb
* 1 teaspoon anchovy paste (optional)
* 3/4 teaspoon onion powder
* 1/4 teaspoon dried oregano
* 1/4 teaspoon dried marjoram
* 1/4 teaspoon dried basil
* 1/4 teaspoon ground black pepper
* 1/8 teaspoon cayenne pepper
* 1/8 teaspoon dried red pepper flakes
* Salt to taste

Directions:

In a small bowl, combine tomato paste, water, Parmesan cheese, garlic, Splenda, anchovy paste, onion powder, oregano, marjoram, basil, ground black pepper, cayenne pepper, red pepper flakes and salt; mix together, breaking up any clumps of cheese. Sauce should sit for 30 minutes to blend. spread over pizza dough and prepare pizza as desired.

Basic Pizza Sauce

Ingredients:
* 35 ounces canned whole tomatoes
* 1 teaspoon basil
* 1 clove garlic, peeled & crushed
* 2 tablespoons tomato paste
* salt and pepper -- to taste

Directions:

Pour the contents of the tomato can into a 2-quart, heavy non-aluminum saucepan and coarsely crush the tomatoes with a fork. Add the herbs, garlic, tomato paste, salt, and pepper. Bring to a bubble over medium heat, stiring to mix the seasonings.

As soon as the sauce begins to bubble, turn the heat to low and maintain the sauce at a gentle simmer. Cook, uncovered, stiring from time to time, for a minimum of 15 minutes and a maximum of 1 hour.

Authentic Homemade Pizza Sauce

Ingredients:
* 1 medium onion, finely chopped
* 2 tablespoons olive oil
* 500 grams can whole/chopped Italian plum tomatoes
* 2 teaspoons concentrated tomato puree
* 1 tablespoon white wine vinegar
* 3 teaspoons sugar

Directions:

In a large saucepan, gently saute the onion in the oil until transparent. Add the tomatoes and bring to the boil. Once simmering, add the tomato puree, the vinegar and sugar. Simmer for a full hour, using a wooden spoon to break up any tomato pieces. If the sauce still has pieces of tomato, pass through a sieve before bottling and storing in the refrigerator for up to two weeks. Spread thinly on pizza, use over pasta with a grated, strong, hard cheese, or use as a base for more complex meat sauces for pasta.

Whole Wheat Pizza Crust

Ingredients:
* 1 1/4 cup warm water
* 1/4 teaspoon salt -- optional
* 2 tablespoons honey or sugar
* 2 cups all-purpose flour -- divided
* 1 cup whole wheat flour
* 2 teaspoons active dry yeast
* 1 tablespoon cornmeal

Directions:

Measure carefully, placing all ingredients except cornmeal in bread machine pan in order specified by owner's manual. Program dough cycle setting; press start. Remove dough from bread machine pan; let rest 2 to 3 minutes. Pat and gently stretch dough into 14- to 15-inch circle. Spray 14-inch pizza pan with nonstick cooking spray; sprinkle with cornmeal, if desired. Press dough into pan. Follow topping and baking directions for individual recipes. 1 thick 14-inch crust is 8 servings.

Thin Crust Pizza Dough

Ingredients:
* 3 cups bread flour
* 7/8 cup warm water
* 1 tablespoon vegetable shortening (Crisco)
* 1 teaspoon active dry yeast
* 1 teaspoon salt
* 1/2 teaspoon sugar

Directions:

In a heavy-duty stand mixer fitted with dough hook, add the water, shortening, yeast, and sugar.

Mix thoroughly until yeast has fully dissolved. Add flour and salt. Mix on low until most of the flour and water has mixed, then continue kneading for 10 minutes. The dough will be loose and scrappy at first and will eventually form a cohesive ball. There should be no raw flour or crumbs remaining in the bowl.

The dough will be somewhat dry and dense. Place the dough ball into a large bowl and cover tightly with plastic wrap. Let the dough rise for 24 hours in the refrigerator before using. Please note that I cannot over-emphasize the importance of a 24-hour rising time since it is absolutely essential so that the dough will develop its signature texture and, more importantly, its unique flavor! Do not skip this step!

Preheat your oven to 500 F about one hour before you plan to bake the pizza. Turn the dough out onto a large surface and dust with flour. Using a heavy rolling pin, roll the dough out very thin to form a 24-inch or larger circle. If you're using a cutter pizza pan (recommended), dust the pan lightly with flour, place the dough in the pan and dock. Use the rolling pin to trim off the excess dough drooping over the sides of the pan. If you wish to cook the pizza directly on a pizza stone(not using a pan), then place the dough on a dusted pizza-peel, dock, and fold the edge over 1-inch

all the way around and pinch it up to form a raised lip or rim.

Next, precook the crust for 4 minutes before adding any sauce or toppings. Remove the crust from the oven and pop any large air pockets that may have formed.

Add your sauce, shredded mozzarella cheese, and your favorite toppings. Continue baking, rotating the pan half way through so that it cooks evenly, until crust is sufficiently browned and crisp, about 10 to 15 minutes. Remove the pizza from the oven and slide pizza out of cooking pan onto a large wire cooling rack or cutting board. Allow to cool for 5 minutes before transferring to a serving pan. This step allows the crust to stay crisp while it cools, otherwise the trapped steam will soften the crust. Once cool, use a pizza cutter to slice the pie into pieces and enjoy.

Soft Pizza Dough

Ingredients:
* 1 frozen loaf bread dough

Directions:

The best pizza dough I have used is thawed out frozen bread dough. Allow dough to defrost. Rollout to fit pan.

Polenta Pizza Crust

Ingredients:
* 3 tablespoons Instant High-Active dry yeast
* Warm water (110 degrees F)(just enough to dissolve the active yeast)
* 7 pounds All-purpose or bread flour
* 1 package (1 lb 2 1/2 oz.) Instant nonfat dry milk
* 8 3/4 ounces Sugar
* 1 1/4 teaspoon Salt
* 1/8 cup Olive oil
* Cornmeal

Directions:

Dissolve dry yeast in warm water.=20 Let stand 5 minutes. Place flour, milk, sugar, and salt in mixer bowl. Using a whip, blend on low speed for 8 minutes. Add dissolved yeast and oil. Blend on medium speed for 10 minutes. Batter will be lumpy. Oil three sheet pans (18" x26" x1").

Sprinkle each pan with 1 oz (approximately 3 Tbsp) cornmeal. Pour or spread 3 lb 6 oz (1 1/2 quart) batter into each pan. Let stand for 25 minutes. Bake until crust is set:

Conventional Oven:

475 degrees F, 10 minutes. Convection Oven: 425 degrees F, 7 minutes. Top each prebaked crust with desired topping. Bake until heated through and cheese is melted: Conventional Oven: 475 degrees F, 10-15 minutes. Convection Oven: 425 degrees F, 5 minutes.

Pizza Dough (Bread Machine)

Ingredients:
* 1 cup water PLUS"PLUS" means this ingredient in addition to the one on the next line, often with divided uses
* 2 tablespoons water
* 2 tablespoons oil
* 3 cups bread flour
* 1 teaspoon sugar
* 1 teaspoon salt
* 2 1/2 teaspoons active dry yeast

Directions:

Place ingredients in pan in order listed or as directed per machine instructions. Select white dough cycle. Makes two 12 inch regular crusts or one 16 inch deep dish crust. Top with desired toppings and bake at 400°F for 18-20 minutes or until crust is light brown.

Pizza Crust

Ingredients:
* 0.47 L warm water (110F - 115F)
* 59 milliliters olive oil
* 2 packages yeast
* 1 2/5 L all-purpose flour
* 9 9/10 milliliters of salt yellow cornmeal

Directions:

Proof yeast with slat in warm water. Mix yeast, water and olive oil, stir in flour 1 cup at a time.

Turn out onto floured surface, knead until smooth, 5 to 7 minute, adding flour as necessary.

Dough will be soft. Place in oiled bowl, turning to coat all sides, cover with plastic wrap and let rise in warm place until doubled. Punch down and let rest 15 mins. Divide in half an, press out into tow 12 inch round pizza pans or 10x15x1 pans or 1 of each. sprinkled with yellow cornmeal(prevents crust from sticking).

New York-Style Pizza Crust

Ingredients:
* 2/3 cup warm water
* 1/2 teaspoon salt
* 2 1/4 cups all-purpose flour
* 1 teaspoon sugar
* 2 teaspoons active dry yeast
* 1 tablespoon cornmeal -- optional

Directions:

Measure carefully, placing all ingredients except cornmeal in bread machine pan in order specified by owner's manual. Program dough cycle setting; press start. Remove dough from bread machine pan; let rest 2 to 3 minutes.

Pat and gently stretch dough from edges until dough seems to not stretch anymore. Let rest 2 to 3 minutes more. Continue patting and stretching until dough is 12 to 14 inches in diameter. Spray 12- to 14-inch pizza pan with cooking spray; sprinkle with cornmeal, if desired. Press dough into pan.

Preheat oven to 450°F. Follow topping and baking directions for individual recipes, baking pizza on bottom rack of oven.

New York Style Pizza Dough

Ingredients:
* 1 1/2 cup warm water
* 2 1/2 teaspoons granulated sugar
* 2 1/2 teaspoons salt
* 1 tablespoon olive oil
* 4 1/2 cups all-purpose flour
* 1/2 teaspoon active dry yeast
* 1/2 cup cornmeal
* sauce, cheese, and toppings of your choice

Directions:

In a large bowl, dissolve sugar and salt in water. Add oil and flour to bowl and stir with heavy spoon for 1 minute. Turn dough out onto a lightly floured surface and press into a circle. Sprinkle yeast evenly over dough and knead for 12 minutes. Divide dough into portions: 4 equal portions for calzones, 3 equal portions for 8" pizzas, 2 equal portions for 12" pizzas. Place dough balls in a bowl, cover with plastic wrap, and allow to rise for 1 1/2 hours in a warm location. Place a dough ball on a lightly floured surface and sprinkle a light coating of flour on top. Working from the edges to the center, press dough into a circle. Preheat a pizza stone in a 500 degree oven for 1 hour. Coat a large cutting board with cornmeal and place the flattened dough onto the cornmeal.

Spread sauce over crust and top with cheese and desired toppings. Gently shake the cutting board from side to side, assuring it isn't sticking to the board. For a calzone, fold the crust over in half.

Slide the pizza/calzone from the cutting board directly onto the stone in the oven. Bake in 500 degree oven for 20-25 minutes, until crust is golden.

Pizza Dough 4

Ingredients:
* 1 1/2 teaspoon bread machine yeast
* 3 cups all-purpose flour
* 3/4 cup milk
* 2 tablespoons olive oil
* 1/2 cup lukewarm water
* 1 1/2 teaspoon salt
* pinch sugar

Directions:

Place all ingredients except water in a food processor. Pulse to mix well. Then turn machine on and drizzle the water in until it forms a ball. Let the ball go around a few times in the machine to knead it a bit. Remove dough onto a floured surface and knead well for a few minutes until elastic.

Place in a greased bowl and let rise until doubled. Remove from bowl and punch down. Cut into 2 pieces and roll out into 4 medium size crusts, enough to feed 4 people. Turn oven on and preheat at 400°F for 30 minutes, if using pizza stone. If no stone, preheat oven to 400°F for 10-15 minutes. Place pizza crust on the back of a baking sheet that has been covered with a sprinkling of cornmeal. Place in oven and bake for 8 minutes. Remove and cover with toppings. Place back in oven and bake for 8 more minutes until crust is golden and cheese is bubbly.

Herb Pizza Dough

Ingredients:
* 1 package Active Dry Yeast
* 1 teaspoon Sugar
* 7/8 cup Warm Water -- 110 degrees
* 1/4 cup Italian Seasoning
* 2 1/4 cups Flour
* 1 tablespoon Flour
* 1/2 teaspoon Salt
* 1 tablespoon Garlic Olive Oil -- as needed
* Oil And Cornmeal For Pan

Directions:

Stir together the yeast,sugar and warm water. Let stand until foamy, about 10 minutes. In the work bowl of a food processor fitted with the steel blade, chop the herbs. Turn off machine.Add flour and salt.

Turn the machine on and off a couple of times. While the machine is running, add yeast. Process until the dough forms a ball at the side of the bowl. Add garlic olive oil and process for 30 to 40 seconds more.

Transfer dough to a bowl that has been oiled with olive oil. Turn the dough until the entire surface has been coated with the oil. Cover bowl with a damp towel and allow to rise in a warm draft free place for 1 hour or until doubled.

Roll out on a lightly floured surface and if dough is too elastic, try tossing it from hand to hand to flatten it out. Lightly grease the pizza pan with a little oil and sprinkle with cornmeal. Place the dough on the pizza pan and trim the edges. Bake for 10 minutes @ 425 degrees.

Remove from oven, lightly brush the crust with a little more oil. Top as desired.

Makes enough dough for one 12" crust.

Heart Shaped Pizza

Ingredients:
* 1 cup water
* 2 tablespoons milk
* 2 teaspoons sugar
* 1 1/4 teaspoon salt
* 1 tablespoon shortening
* 1 tablespoon olive oil
* 1 tablespoon durum semolina (or corn meal)
* 1 cup unbleached all-purpose flour
* 2 cups unbleached bread flour
* 1 1/4 teaspoon yeast

Directions:

Place water, milk, sugar, salt, shortening and olive oil in bowl of food processor and pulse to dissolve sugar and salt.

Add yeast, semolina or corn meal, bread flour and all purpose flour. Process until a soft ball forms. Remove from machine and allow to rest, covered with a towel, about 45 minutes.

OR to make by hand: Use only all-purpose flour. Place water, milk, sugar, salt, shortening and olive oil in bowl and dissolve sugar and salt. Stir in yeast, semolina or corn meal, all purpose flour and knead to form a soft, but not-too sticky dough (8-10 minutes). Allow to rest, covered with a towel about 45 minutes.

Deflate dough very gently before using and allow it to rest 15 minutes more before using in a recipe. You may refrigerate dough in an oiled plastic bag for up to two days.

Shape dough into a heart. Top with your favorite sauce and toppings. Bake in a hot oven 425 - 450°F. for 15 - 20 minutes.

Easy Pizza Dough

Ingredients:
* 3 1/2 cups unbleached, all-purpose flour
* 2 packages dry active yeast
* 1 teaspoon salt
* 1/2 teaspoon sugar
* 1 1/2 cup lukewarm water from the tap
* 1/2 teaspoon olive oil
* Flour, for the work surface
* Cornmeal, to dust

Directions:

In a mixing bowl fitted with a dough hook, place flour, yeast, salt and sugar. While mixer is running, gradually add water and knead on low speed until dough is firm and smooth, about 10 minutes. Turn machine off. Pour oil down inside of bowl. Turn on low once more for 15 seconds to coat inside of bowl and all surfaces of dough with the oil. Cover bowl with plastic wrap. Let dough rise in warm spot until doubled in bulk, about 2 hours. Preheat oven to 500 degrees F. If using a pizza stone, place stone in oven on bottom rack, preheat oven 1 hour ahead. Punch dough down, cut in half. Place half of the dough on generously floured work surface. By hand, form dough loosely into a ball and stretch into a circle. Using floured rolling pin, roll dough into large circle until very thin. Don't worry if your circle isn't perfect and if you get a hole just pinch the edgesback together. To prevent dough from sticking to counter, turn over the dough and sprinkle with flour. Also, flour the counter top and rolling pin as needed. Sprinkle pizza peel or cookie sheet generously with cornmeal. Transfer dough to pizza peel or cookie sheet with no lip. Add toppings. Slide dough onto pizza stone or place cookie sheet with pizza on bottom rack. Bake 10 to 12 minutes or until golden. Roll out remaining dough and top with desired toppings or freeze in freezer bags.