PIZZA DIP
This oven-baked Pizza Dip is layered with simple ingredients like cream cheese, sour cream, marinara sauce, pepperoni, and cheese! It makes a GREAT appetizer recipe that you can make ahead of time.
Provided by Stephanie
Categories Appetizer
Time 40m
Number Of Ingredients 11
Steps:
- Preheat oven to 375°.
- Combine the softened cream cheese, sour cream, garlic powder, oregano, basil, and red pepper flakes. Ideally, the sour cream shouldn't be cold when it goes into the oven to maintain a smooth consistency. Spread on the bottom of a 9-inch pie plate, baking pan, or cast iron skillet.
- Spread 1 cup of marinara sauce on top, then add the Parmesan and Mozzarella cheese.
- Add pepperoni or desired pizza toppings.
- Bake uncovered for 25-30 minutes, until the top begins to brown.
- Optional: Garnish with additional red pepper flakes, freshly ground pepper, and roughly chopped parsley.
- Serve with crusty bread, pita/tortilla/bagel chips, or vegetables.
Nutrition Facts : Calories 238 kcal, Carbohydrate 5 g, Protein 6 g, Fat 22 g, SaturatedFat 12 g, TransFat 1 g, Cholesterol 65 mg, Sodium 515 mg, Fiber 1 g, Sugar 4 g, ServingSize 1 serving
INDIVIDUAL FRUIT PIZZAS
Provided by Ree Drummond : Food Network
Categories dessert
Time 1h30m
Yield 6 to 8 servings
Number Of Ingredients 18
Steps:
- For the cookie crust: Preheat the oven to 350 degrees F. In a large bowl, cream the butter, sugar, orange zest and vanilla thoroughly. Add in the eggs and beat until light and fluffy. Add in the milk and mix.
- In a medium bowl, sift together the dry ingredients (flour, baking powder and salt). Then blend this into the cream mixture. Wrap in plastic wrap and flatten into a disc, and then refrigerate for 1 hour (or freeze for 20 minutes).
- Roll out the dough into one large rectangle. Then, using a 4 1/2-inch cutter, cut out circles of dough.
- Bake until the cookie dough is cooked and golden brown, but not overly crisp, 8 to 10 minutes. Remove from the oven and allow to cool completely.
- For the topping: Using a mixer with a whisk attachment, whip together the marshmallow creme and cream cheese until light.
- Serve the cooled crusts with the cream mixture and a platter of fruit. Let everyone build their own pizza by spreading the cream mixture on the crust and then decorating with as much fruit as desired!
GRANDMA PIZZA DOUGH
All-purpose flour contains less gluten than bread flour, giving this dough a softer, more tender texture. It can be made ahead and refrigerated for up to three days. Use it as the crust for our Grandma-Style Pizza.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Time 15m
Yield Makes enough for 1 pizza
Number Of Ingredients 6
Steps:
- Combine water and yeast in a bowl; let stand until foamy, about 5 minutes. Add flour, salt, sugar, and oil, stirring until a ragged dough forms. Transfer to a lightly floured work surface and knead with floured hands until elastic and tacky but no longer sticky, about 5 minutes. Transfer to a medium bowl brushed with oil, turning dough to evenly coat. Cover with plastic wrap and let stand in a warm, draft-free place until doubled in volume, 1 1/2 to 2 1/2 hours; or refrigerate until doubled in volume, at least 12 hours and up to 3 days (return to room temperature before using, 1 to 2 hours).
FOREVERMAMA'S ARMENIAN LAHMAJOUN PIZZA'S
My husband who is a full blooded Armenian, swears that these have exact same flavor as the Armenian lahmajoun pizza bought at the Armenian shops in the area. This is a great compliment because I was trying to capture the same flavor. I haven't perfected their thin, soft dough yet, but instead I've given directions using store bought pizza dough. I am determined to perfect the "lahmajoun" dough at some point.
Provided by ForeverMama
Categories Lunch/Snacks
Time 50m
Yield 8 mini pizzas, 6-8 serving(s)
Number Of Ingredients 18
Steps:
- Heat skillet over medium-high heat, add lamb or combination of lamb and beef to hot skillet. Cook to almost through, breaking up pieces.
- Place meat mixture into a sieve to drain fat.
- To same skillet that beef was cooked in, add oil. To hot skillet add the onions and bell peppers. Stir and cook until onion is translucent and bell peppers are almost browned. Add garlic and cook through until just gold and flavor has been imparted, being careful not to burn garlic. Add drained meat mixture and mix through.
- Stir in can of diced tomatoes and tomato paste. Add cilantro, basil, mint and all remaining spices. Simmer until it is thickened but not too dry.
- Remove from heat, cool. To meld flavors, it is best to store in refrigerator overnight. I have also used it on the pizza's without the overnight refrigeration.
- Divide each 1 lb dough into 4 equal parts. Roll dough to a 6 - 8 " diameter pizza round. Place dough rounds on greased cookie sheets or stones. Dust with cornmeal or flour.
- Preheat the oven to 425-degrees-Farhrenheit.
- Distribute meat mixture evenly over dough, spreading to the edges.
- Bake for 15 -20 minutes or until cooked through.
- Serve hot or at room temperature.
- These are great with a sprinkling of lemon juice after they've been baked. In Armenia it is typical to top with salad (I like it with arugula) and folding the dough over to form a pocket. My husband's family also tops with sliced American or muenster cheese (after it is baked), folding the dough over taco-style.
Nutrition Facts : Calories 317.9, Fat 21.1, SaturatedFat 8.1, Cholesterol 55.3, Sodium 285, Carbohydrate 18, Fiber 5.2, Sugar 8.4, Protein 16.4
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