Best Party Pizzas Recipes

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RYE BREAD PARTY PIZZAS



Rye Bread Party Pizzas image

Very easy little pizzas to make -- my family counts on them for New Year's Eve! This recipe uses plenty of melted cheese, a dash of Worcestershire sauce and a dash of ketchup, all mixed with beef and sausage. Perfect for preparing ahead and freezing!

Provided by DREW810

Categories     Appetizers and Snacks     Canapes and Crostini Recipes

Time 45m

Yield 15

Number Of Ingredients 6

1 pound ground beef
1 pound ground pork sausage
1 pound processed cheese food
1 teaspoon Worcestershire sauce
1 tablespoon ketchup
1 (1 pound) loaf cocktail rye bread

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Line a medium baking sheet with aluminum foil.
  • Place ground beef and ground pork sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Drain and set aside.
  • Place processed cheese food in a large, microwave safe bowl. Microwave on high 3 to 4 minutes, or until processed cheese food is melted.
  • Into the bowl with melted processed cheese food, mix Worcestershire sauce and ketchup. When thoroughly blended, mix in beef and pork.
  • Place approximately 2 tablespoons of the mixture on each slice of cocktail rye bread.
  • Arrange cocktail rye bread slices in a single layer on the prepared baking sheet. Bake in the preheated oven 10 to 15 minutes, or until lightly browned and crisp.

Nutrition Facts : Calories 291.4 calories, Carbohydrate 3 g, Cholesterol 63.4 mg, Fat 24.5 g, Protein 14.1 g, SaturatedFat 10.7 g, Sodium 617.6 mg, Sugar 2.5 g

PARTY PIZZAS



Party Pizzas image

"A batch of these snacks gets cleared away fast with the irresistible combination of creamy cheese and lightly seasoned meat on crispy toast," assures Carolyn Snow of Sedalia, Missouri.

Provided by Taste of Home

Categories     Appetizers

Time 30m

Yield 3 dozen.

Number Of Ingredients 10

1 pound ground beef
1 pound bulk Italian sausage
1 pound process cheese (Velveeta), cubed
3 tablespoons Worcestershire sauce
3 tablespoons ketchup
1 teaspoon garlic salt
1 teaspoon dried oregano
1/4 teaspoon salt
1/4 teaspoon pepper
1 loaf (1 pound) snack rye bread

Steps:

  • In a large skillet over medium heat, cook beef and sausage until no longer pink; drain. Add the cheese, Worcestershire sauce, ketchup and seasonings; stir until cheese is melted. Spread 1 to 2 tablespoons hot mixture on each bread slice. Place on ungreased baking sheets., Freeze pizzas or bake at 350° for 10-15 minutes or until heated through. , To use frozen pizzas: Bake at 350° for 15-20 minutes or until heated through.

Nutrition Facts : Calories 234 calories, Fat 13g fat (6g saturated fat), Cholesterol 39mg cholesterol, Sodium 792mg sodium, Carbohydrate 15g carbohydrate (4g sugars, Fiber 2g fiber), Protein 14g protein.

RYE BREAD PARTY PIZZAS



Rye Bread Party Pizzas image

Provided by Ree Drummond : Food Network

Categories     appetizer

Time 45m

Yield 20 servings

Number Of Ingredients 12

1 tablespoon olive oil
2 pounds ground beef
1 medium onion, diced
1 clove garlic, minced
1/4 cup ketchup
1 tablespoon Worcestershire sauce
1 teaspoon hot sauce
Kosher salt and freshly ground black pepper
1 pound processed cheese, such as Velveeta, cut into cubes
1 cup grated pepper jack cheese
1 loaf cocktail/party rye bread (mini slices)
Sliced green onions, for serving

Steps:

  • Heat a large skillet over medium-high heat and add the oil. Cook the beef, onion and garlic until browned, about 8 minutes. Remove from the heat and drain off any excess fat. Mix in the ketchup, Worcestershire, hot sauce and some salt and pepper. Stir in the processed cheese and pepper jack until melted.
  • Put the rye slices on a baking sheet and add a small scoop of filling to each one. Pat down slightly to stick it to the bread, then flash-freeze for 45 minutes. Store in freezer in resealable plastic bags until using.
  • To bake, preheat the oven to 350 degrees F. Bake from frozen state until the cheese is melted and bubbly, about 25 minutes. Sprinkle with green onions before serving.

VELVEETA® PARTY" PIZZAS"



VELVEETA® Party

Ground beef, seasonings and VELVEETA make a tasty pizza-style topping for these party-perfect pizza bites.

Provided by My Food and Family

Categories     Home

Time 30m

Yield 45 servings

Number Of Ingredients 6

1 lb. lean ground beef
1 lb. VELVEETA, cut into 1/2-inch cubes
1/2 tsp. onion powder
1/2 tsp. garlic powder
1 pkg. (16 oz.) cocktail rye bread
1 cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese

Steps:

  • Heat oven to 375ºF.
  • Brown meat in large skillet; drain. Add VELVEETA and seasonings; cook 5 min. or until VELVEETA is completely melted and mixture is well blended, stirring after 3 min.
  • Place bread in single layer on baking sheet; top with meat mixture and mozzarella.
  • Bake 10 min. or until mozzarella is melted.

Nutrition Facts : Calories 80, Fat 3.5 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 15 mg, Sodium 220 mg, Carbohydrate 6 g, Fiber 1 g, Sugar 2 g, Protein 5 g

PARTY PIZZAS



Party Pizzas image

These little pizzas are super easy and make the perfect appetizer. They are little pizzas, made with sausage, cheese and a bit of hot pepper sauce on cocktail bread. Men especially seem to like its hearty flavor.

Provided by ANITAL

Categories     Meat and Poultry Recipes     Pork

Time 40m

Yield 15

Number Of Ingredients 5

1 pound ground beef
1 pound fresh, ground spicy pork sausage
4 ounces processed American cheese
1 dash hot pepper sauce
1 (16 ounce) package cocktail rye bread

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Brown the ground beef and sausage together in a large skillet and drain well.
  • Cut the processed cheese into small cubes and add to the meat mixture. Cook over low heat, stirring frequently, until the cheese melts. Stir in hot pepper sauce to taste. Spread a layer of the meat and cheese mixture on slices of party rye bread. Arrange the slices on an ungreased cookie sheet.
  • Bake at 375 degrees F (190 degrees C) for 15 to 20 minutes, or until browned. Serve warm.

Nutrition Facts : Calories 326.6 calories, Carbohydrate 15.1 g, Cholesterol 53.4 mg, Fat 23.6 g, Fiber 1.8 g, Protein 12.8 g, SaturatedFat 9.3 g, Sodium 535 mg, Sugar 1.2 g

RYE BREAD PARTY PIZZAS



RYE BREAD PARTY PIZZAS image

Categories     Beef     Cheese     Appetizer     Bake     Christmas     Cocktail Party     Kid-Friendly     New Year's Eve     Pizza     Sausage

Yield 15

Number Of Ingredients 6

1 LB ground beef
1 LB pork sausage
1 LB Velveeta
1 teaspoon Worcestershire sauce
1 tablespoon ketchup
1 (1 pound) loaf cocktail rye bread

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Line a medium baking sheet with aluminum foil. Place ground beef and ground pork sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Drain and set aside. Place processed cheese food in a large, microwave safe bowl. Microwave on high 3 to 4 minutes, or until processed cheese food is melted. Into the bowl with melted processed cheese food, mix Worcestershire sauce and ketchup. When thoroughly blended, mix in beef and pork. Place approximately 2 tablespoons of the mixture on each slice of cocktail rye bread. Arrange cocktail rye bread slices in a single layer on the prepared baking sheet. Bake in the preheated oven 10 to 15 minutes, or until lightly browned and crisp. All done! Now take a photo, rate it, and share your accomplishments!

PIZZA PARTY PIZZAS



Pizza Party Pizzas image

Provided by Food Network

Categories     main-dish

Yield two 15inch pizzas

Number Of Ingredients 30

About 3 tablespoons extravirgin olive oil as needed
1 package active dry yeast
1/2 cup lukewarm water for yeast, plus 2 cups lukewarm water for dough
Pinch, plus 2 teaspoons sugar
1 scant tablespoon salt
1 to 2 teaspoons freshly ground black pepper (optional)
Up to 6 1/2 cups unbleached allpurpose flour, including flour for dusting
Cornmeal, for pizza pans (preferably mediumground)
1 egg white, at room temperature, mixed with 1 teaspoon water and strained
Sesame seeds (optional), for topping rim of pizza
Freshly ground black pepper
About 6 cups freshly grated cheese (preferably a combination of fresh mozzarella, Muenster and Parmesan)
1 1/2 to 2 cups bestquality tomato sauce or marinara sauce (if storebought, embellish with freshly minced garlic and chopped fresh basil leaves)
About 1/2 cup chopped or slivered fresh basil leaves
Sliced and Sauteed mushrooms
Thinly sliced pepperoni
Freshly chopped garlic
Thinly sliced yellow onions or leeks, sauteed in butter or extravirgin olive oil
Drained and coarsely chopped firm anchovy fillets
Small cubes of eggplant, lightly tossed in seasoned flour and panfried in olive oil
Small cubes of eggplant, lightly tossed in seasoned flour and panfried in olive oil
Diced potatoes, boiled 5 minutes, drained and panfried
Pitted and sliced kalamata olives or milder oilcured olives
Red and/or yellow bell peppers, roasted, seeded and sliced into thin strips
Red and/or yellow bell peppers, roasted, seeded and sliced into thin strips
Sliced pancetta (unsmoked Italian bacon) fried until crisp and drained
Black Forest Bacon (slab bacon) sliced 1/3inch thick and diced (fry until crisp and drain)
Fresh Italian sausage, removed from casings and sauteed in extravirgin olive oil with minced onion and garlic
Fresh Italian sausage, removed from casings and sauteed in extravirgin olive oil with minced onion and garlic
Crushed red pepper flakes (be careful)

Steps:

  • To set up: Brush the interior of a 5quart mixing bowl generously with olive oil and set aside for rising dough. To assemble liquid mixture: Dissolve yeast in 1/2 cup lukewarm water with a pinch of sugar. In a large mixing bowl, combine the 2 cups lukewarm water, 1 generous tablespoon of the olive oil, salt, the 2 teaspoons sugar, and pepper, if using. When yeast mixture is creamy and starting to bubble, add to mixing bowl and briskly stir in just enough flour, a little at a time, to create a mass that is not easily stirred in the bowl. Turn out dough onto a lightly floured wooden board. Using floured hands, knead dough in a brisk pushfoldandturn motion, until perfectly smooth and elastic, about 5 minutes. Add only as much additional flour as necessary to keep dough from sticking to your hands and work surface. Use a pastry scraper while kneading to scrape dough off board cleanly as you continue to knead in a sufficient amount of flour. To rise dough twice: Place dough in the prepared rising bowl and turn to coat it with olive oil. Cover bowl with a piece of oiled plastic wrap and then with a clean kitchen towel. Let rise in a warm, draftfree spot until doubled, about 2 hours. Punch down dough with several swift swats with the back of your hand until dough is totally deflated. Although dough can be used right away, it's preferable to refrigerate it for at least 1 hour and as long as 2 days before shaping crusts. (Chilling relaxes the dough so it won't fight back so much when being stretched into shape and the extra time allows the dough to develop a deeper, more satisfying flavor.)
  • To set up to prebake crusts: Position the oven rack in the lower third of the oven and, if using, place a sheet of quarry tiles or a large pizza stone onto rack. Preheat the oven to 450 degrees F for at least 30 minutes before baking. Lightly brush both perforated pizza pans with olive oil and sprinkle with cornmeal; tilt to coat pans and tap out excess meal. If using, set eggwhite glaze and sesame seeds next to your work surface.
  • To shape pizza dough: Turn out dough onto a lightly floured board and gently knead just to release air pockets. Using the blade of a pastry scraper, divide dough into 2 equal pieces. If dough is not chilled, cover and let rest for 10 minutes to relax dough. If not working with a double oven and thus can only bake 1 crust at a time, return half the dough to the bowl, cover and refrigerate until the first pizza crust goes into the oven. Pat the remaining half dough into a low round on the floured work surface.
  • To stretch dough: Spread the fingers of your hand and smack dough several times until visibly flattened but still round. Flour your fists, lift up dough and drape it (centered) over your floured fists. Stretch dough by pointing your fists upward and gently pulling them away from each other. Take care to stretch evenly; if dough starts to feel bottom heavy and is becoming too thin, lay it on your work surface, rearrange it, then lift and continue to stretch. Use as much flour as necessary to keep dough from sticking to your hands, which can cause it to tear.
  • To place dough in pan: Lay stretched dough in the prepared pan, arranging it so the edges of dough meet the rim. Press and pat out dough until it totally covers the pan, building up the rim of dough so it's a little thicker and higher than the interior of the circle. It doesn't have to be perfect, just not overly thick in one spot and paper thin in another. If dough resists at any point, just throw a towel over it for 5 minutes. If dough should tear, just pinch it together with floured fingertips. And if the rim seems too thin, simply fold 1-inch of the edge over onto itself and press to adhere.
  • Additional Topping Suggestions:
  • To prepare crust for prebaking: Brush the interior of the circle (excluding the 1inch rim) with some olive oil and prick the oiled section of the dough deeply all over with a docker or the prongs of a large fork. Sprinkle oiled dough with freshly ground black pepper. If desired, brush the raised rim of dough with egg white glaze and sprinkle rim generously with sesame seeds.
  • To prebake crust: Place 4 ice cubes into a 1cup measuring cup and add enough cold water to measure 1/4 cup. Prick the interior surface of crust once more and place pizza pan directly on hot tiles, stone or oven rack. Immediately toss ice water onto the oven floor, underneath the tiles, and shut the oven door. Bake until lightly golden, about 15 minutes. Remove pan from oven using a baker's peel and place it on a wire rack to cool. Meanwhile, as crust is baking, remove the reserved half of dough from refrigerator and prepare the second crust completely through the preceding step. As soon as you remove the first crust from the oven, prick the second crust again, place in oven and administer ice water as directed above.
  • To set up for baking topped pizza: After prebaking, the crust is sealed, so if you like, you may remove quarry tiles or pizza stone from oven. If baking 2 pizzas the in same oven, position oven racks to the upper and lower thirds; if using a double oven, use the center rack for each pizza. Preheat oven to 450 degrees F until very hot. To bake and serve completed pizza: Bake in the hot oven until crust is deeply golden, toppings are piping hot and cheese is bubbling, about 20 minutes. If using the same oven for both pizzas, switch positions of pies after half the baking time for even heat exposure. To serve, insert a baker's peel under the pizza pan and place the pie on a solid (nonperforated) pizza pan. Slice into wedges using a pizza wheel and serve immediately.
  • To prepare topping: Scatter some grated cheese over the interior of the prebaked crust. Spoon or ladle about 1 cup tomato sauce on top of cheese (not too much or your pizza will be soupy). Spread sauce over crust, stopping just before the rim. Scatter one or more of the suggested toppings over sauce, along with chopped basil leaves. Scatter half of the grated cheese over the top, allowing some of the toppings to be visible through cheese. Drizzle 1 teaspoon fruity olive oil over pizza and then finally top with some sliced pepperoni, if desired. Grind on some fresh black pepper. Repeat with the remaining pizza. FreeForm Pizzas Baked Directly on Quarry Tiles or a Pizza Stone
  • You do not need a pizza pan for this method and you do not need to prebake the crust before assembling and baking. Position the rack and quarry tiles or pizza stone as directed for prebaking crusts. When preheating, increase the oven temperature to 500 F. Sprinkle a baker's peel generously with cornmeal. Prepare and stretch dough as directed and place it directly on the peel. Rearrange the thin round, to correct the shape. Brush the interior of dough with olive oil and sprinkle with fresh pepper. Docking is not necessary since the weight of the toppings will prevent dough from swelling underneath. (If applying seeds to the rim, try not to let the egg white drip onto the baker's peel since this will cause dough to stick to the peel.)
  • Top dough as you would a prebaked crust and assemble ice cubes and water as directed. Lift the loaded baker's peel and give it a gentle shake to make sure that the pizza is not stuck. Open oven door and insert peel all the way to the back of the oven. With one swift jerk, remove peel, leaving pizza on the hot tiles. Immediately, toss ice water onto the oven floor and shut the door. Bake until golden and bubbling, 18 to 20 minutes. Remove pizza by sliding the peel underneath it and place on a nonperforated pizza pan. Cut into wedges and serve immediately.

RYE BREAD PARTY PIZZAS RECIPE



Rye Bread Party Pizzas Recipe image

Provided by á-48126

Number Of Ingredients 6

- 1 pound of mild sausage
- 1 pound of ground beef
- 1 pound of processed cheese
- 1 Tablespoon Worcestershire sauce
- 1 Tablespoon ketchup
- 1 Loaf of cocktail rye bread

Steps:

  • - Preheat oven to 350 degrees. Line a baking sheet with foil. - In a large skillet, brown ground beef and sausage under medium-high heat. Drain and set aside. - In a large pot, heat processed cheese until melted. - Add Worcestershire sauce and ketchup to cheese, mix together. - Add sausage and ground beef mixture to cheese. - Spoon the mixture on each slice of rye cocktail bread. - Bake in oven for 10-12 minutes or until lightly browned and crisp.

HALLOWEEN PARTY PIZZAS



Halloween Party Pizzas image

Provided by Bev Weidner

Time 35m

Yield 4 servings

Number Of Ingredients 9

One 12-ounce package multigrain sandwich thins
1 cup pizza sauce
3 mozzarella string cheese sticks
One 2.25-ounce can sliced black olives, drained
3 deli slices Cheddar
9 pepperoni slices
3 slices provolone
1/2 cup shredded mozzarella
One 2.25-ounce can whole pitted black olives, drained

Steps:

  • Preheat the oven to 375 degrees F.
  • Split the sandwich thins into 2 halves and place 6 on each of 2 baking sheets. Spoon 1 to 2 tablespoons pizza sauce over each sandwich thin, spreading it to the edges. Add the toppings to create each of the monsters.
  • For mummies: Tear the string cheese into thin strips. Arrange the strips horizontally across three pizzas like layers of a mummy. Nestle in two olive slices for eyes.
  • For jack-o'-lanterns: Cut out rounds from the Cheddar slices with a jar lid or 3 1/2-inch cookie cutter. Place the cut rounds on 3 pizzas. Trim pepperoni slices into triangles (3 per pizza; 2 for the eyes and 1 for the nose) and place on the Cheddar rounds. Cut an olive slice in half and use for a smile.
  • For ghosts: Trim the provolone slices along a bottom edge in a zig-zag pattern with kitchen shears. Place 2 black olive slices on each pizza to create the eyes.
  • For spiders: Sprinkle 2 to 3 tablespoons shredded mozzarella over 3 pizzas.
  • While the pizza is baking, cut 2 whole black olives in half for the bodies and cut the remaining olive slices in half for the legs. Assemble the spiders on the cheese once the pizzas come out of the oven and are still hot by inverting an olive half on each for a body, then arranging the legs around the bodies.
  • Bake all the pizzas until the cheese begins to melt, but before it bubbles, 8 to 10 minutes. (Browning or bubbling may ruin your shapes.)

PARTY PIZZAS



PARTY PIZZAS image

Categories     Pork     Appetizer

Yield 1 loaf

Number Of Ingredients 3

1 pkg pork sausage, like Jimmy Dean in the sealed plastic package.
1/3 of a 2 lb loaf of Velveeta
1 loaf party rye bread

Steps:

  • Saute sausage, drain and crush into bits. Add cheese to the fry pan on low heat and blend until creamy. Place 1 T of filling on each slice of party rye and Quick freeze for 5-10 minutes and then freeze in plastic bags. Bake as needed 5-10 minutes on a cookie sheet

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