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Sarah's Pizza Crust
Yield: 1

1 tb Yeast Whole wheat, corn _flour_,
1 tb Sugar And oat or rye flours,
1 c Warm (105 - 110 degrees) Depending upon the
Water Mood/likes of the person
3 c Flour (we use a blend of Doing the making)
High-protein unbleached,

Here is our pizza dough recipe. It is quick and easy (about the same as
your dough takes to defrost, I would think). Note that we don't use oil or
salt in it.

Disolve yeast and sugar in water. Stir in flour 1/2 cup at a time. Knead
10 mins or so. Rise. Punch down, rest 10 mins. Pat into lightly oiled
pizza pan. Finish as usual.



19

Cheesy Pepper and Mushroom Pizza
Yield: 6

1 1/2 c Flour (or a little less) 1 pk Active dry Yeast
1/2 ts Sugar 1 ts Cooking oil
3/4 c Lo-fat Cottage cheese,draine 1 tb Cornmeal
Egg 2 tb Grated Parmesan Cheese
1 ts Dried Basil, crushed Clove Garlic, minced
Med Green / Sweet Red Pepper 1 c Sliced fresh Mushrooms
1 c Shredded Mozzarella Cheese *

* part-skim

For crust, mix 3/4 cup of the flour, the yeast, sugar, and 1/4 t salt. Add
oil and 1/2 cup warm water (120-130 deg). Beat with electric mixer on low
speed 30 seconds, scraping the bowl. Beat on high speed 3 minutes. Stir in
as much of the remaining flour as you can. Then, knead in enough remaining
flour to make a moderately stiff dough that is smooth and elastic (5
minutes total). Shape into a ball. Place in a greased bowl; turn once.
Cover; let rise in a warm place till double (about 30 minutes). Punch down.
Cover; let rest 10 minutes.
On a floured surface roll dough into a 14" circle. Place on a pizza pan
sprayed with Pam and sprinkled with the cornmeal. Build up edges slightly.
Bake crust in 425 deg F oven about 10 minutes or lightly browned.
In a blender combine cottage cheese, egg, Parmesan cheese, basil, garlic,
and 1/8 t pepper. Cover; blend till smooth. Spread over hot crust. Cut
green pepper into rings. Place atop pizza with mushrooms. Sprinkle with
Mozzarella. Bake in 425 deg oven till hot.
********************************************************** Per serving: 224
calories, 15 g protein, 26 g carbohydrates, 7 g fat, 60 mg cholesterol, 356
mg sodium, 212 mg potassium.



117

16" PIZZA DELUXE
Yield: 4 Servings

1 ea 16" PIZZA CRUST
1 1/4 lb LEAN GROUND ROUND
3 oz PEPPERONI
14 oz PIZZA SAUCE, HOMEMADE
12 oz MOZZARELLA CHEESE, PART SKIM

COOK GROUND ROUND AND DRAIN. RINSE BEEF IN WARM WATER TO CLEAR OF
EXCESS FAT. RETURN TO SKILLET AND MIX WITH SAUCE, HEAT UNTIL WARMED
THROUGH. SPREAD MEAT AND SAUCE ON PREPARED CRUST IN 16" PIZZA PAN.
SPREAD 6 OZ. CHEESE ON THE MEAT. TOP WITH 3 OZ. PEPPERONI. PLACE 6
OZ. CHEESE ON TOP OF THE PEPPERONI. PLACE IN COLD OVEN AND HEAT TO
500 DEG F. BAKE UNTIL CHEESE IS MELTED AND CRUST IS GOLDEN BROWN. PER
SERVING: 530 CALORIES, 22g FAT, 839mg SODIUM, 55mg CHOL.



287

ALASKA SEAFOOD PIZZA
Yield: 1 Pizza

1 pk Pizza crust mix
- (or make your own)
3/4 c Crab meat
3/4 c Tiny shrimp
1/2 c Crushed pineapple
5 Mushrooms; sliced
4 1/4 oz Canned sliced black olives
1/4 c Diced green pepper
1 c Mozzarella cheese, grated
1 c White cheddar cheese grated

Spread pizza dough on to a pizza pan. Top with crab, shrimp,
pineapple, mushrooms, olives, green pepper, mozzarella and cheddar
cheese. Bake at 350 degrees F. for 30 minutes.

Trinity, Haines, Alaska




860

Recipe Books

CALIFORNIA PIZZA
Yield: 4 Servings

-Waldine Van Geffen
1 c Cheddar; shredded
1 c Ripe olives; sliced
1 12" or 4 6" Boboli shells
1 Avocado; peel, slice
1 c Alfalfa sprouts
1/2 c Sour cream
4 sl Bacon; cook, crumble

Sprinkle cheese and olives over shell. Bake at 450~ for 10 minutes.
Top with avocado and sprouts. Garnish with sour cream and bacon. (wrv)



1718

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