Greek Pizza

prepared pizza dough ( I buy mine at Whole Foods- healthy, yummy and a great price!)
prepared pesto sauce (any will do, but we love lemon and artichoke pesto on this)
shredded Italian cheese blend
shredded parmesan cheese
pepperoni or any greek meats you like (or no meat...)
kalamata or black olives
feta cheese
artichoke hearts
prepared tzatziki sauce

Roll out pizza dough and spread with pesto sauce.  Top with italian cheese and parmesan cheese.  Top with pepperoni, olives, feta and artichoke hearts.  Bake according to package directions (or for about 20 minutes at 350 degrees).  Serve with tzatziki sauce for dipping!

Spinach Carbonara Pizza

• 1 package (13.8 oz) refrigerated pizza crust
•  slices bacon
•  cups fresh baby spinach leaves
•  garlic cloves, pressed
•  oz grated fresh Parmesan cheese
•  cup jarred Alfredo sauce
•  tsp coarsely ground black pepper
•  cups shredded mozzarella cheese

• 
  
  Preheat oven to 450°F. Unroll dough over bottom of lightly greased dish. Stretch and press dough to cover bottom of dish. Bake 10-12 minutes, or until crust begins to brown.
• 
  
  Cook bacon over medium heat 5-6 minutes, or until crisp. Drain bacon on paper towels. Place spinach and garlic into bowl, and microwave, covered, 2-3 minutes, until spinach is wilted. Blot excess moisture with paper towels, and set aside.
• 
  
  Chop bacon, and combine with Alfredo sauce and black pepper. Mix well.
• 
  
  Spread sauce to edges of crust. Top with half the cheese, spinach mixture, and bacon. Sprinkle with additional mozzarella cheese and black pepper if desired.
• 
  
  Bake 7-10 minutes, or until cheese is melted and golden brown. Remove, cool, and serve.
  
  
  From The Pampered Chef

Super Stuffed French Bread Pizza Rustica

• 1 (2 foot long) loaf French bread
• 1 pound sweet Italian sausage
• 1 tablespoon extra-virgin olive oil
• 1 small red bell pepper, seeded and chopped
• 1 small onion, chopped
• 2 large cloves garlic, chopped
• 1 package frozen chopped spinach defrosted and squeezed dry
• Salt and pepper
• 1 1/2 cups part skim ricotta
• 1/2 cup grated Parmesan
• 1/2 pound sweet sopressata, from the deli, sliced thick, chopped
• 1/2 stick pepperoni, chopped
• 1 sack (10 ounces) shredded mozzarella
• 1 sack (10 ounces) shredded provolone
• 1 teaspoon dried oregano
• 1 teaspoon crushed red pepper flakes

Preheat oven to 425 degrees F.

Split bread lengthwise and hollow it out. Cut in half across, making 4 shells for pizzas.

Heat a skillet over medium high flame and brown sausage in extra-virgin olive oil. Brown and crumble sausage. Add red bell pepper, onion and garlic. Cook 3 to 5 minutes, add spinach. Remove mixture from heat and season with a pinch of salt and black pepper, to your taste.

Transfer to a bowl. Combine sausage and veggies with ricotta, Parmesan, sopressata and pepperoni. Fill bread shells and top with mounded mozzarella and provolone cheeses. Place in hot oven on cookie sheet and bake until cheese melts and bubbles and bread is super crisp, about 10 to 12 minutes. Top pizzas with oregano and hot pepper flakes. Serve immediately, or snack all night!

From Rachael Ray

Jalapeno Popper Pizzas

• 1 pkg (11oz) refrigerated thin crust pizza crust
• 4 slices bacon
• 1 small red bell pepper
• 2 jalapeno peppers
• 4 oz cream cheese, softened
• 1 cup shredded cheddar cheese, divided

Preheat oven to 425 degrees.  Do not unroll dough. Instead slice, using a sawing motion, into 24 disks.  Place disks on a baking sheet.  Press flatten to seal seems. Bake 11-13 minutes or until golden brown.
Meanwhile,  cook bacon and crumble.  Drain pan except for 1 tsp of the bacon grease.  Finely dice bell pepper and jalapeno.  Saute in grease 2-3 minutes or until tender.
Combine cream cheese, half of cheddar cheese, bacon and peppers; mix well.  Divide cream cheese mixture evenly over crusts. Top with remaining cheese.  Bake 4-6 minutes or until cheese is melted.

* a 13.8 oz refrigerated pizza crust can be substituted for the thin crust dough.  Place dough on a floured surface.  Keeping dough log shape, gently roll dough into a thinner cylinder measuring 11 1/2 inches.

From The Pampered Chef

BLT Ranch Salad Pizza

• 1 package (13.8oz) refrigerated pizza crust
• 2 cups thinly sliced iceberg lettuce
• 2 plum tomatoes
• 1 package (8 oz) cream cheese, softened
• 1/2 cup ranch dressing, divided
• 1 garlic clove, pressed
• 1/2 cup cheddar cheese
• 1/4 cup sliced olives
• 1/4 cup chopped red onion
• 6 slices bacon, crisply cooked, drained and crumbled

Preheat oven 400.  Unroll pizza crust to within 1 inch of edge of pan.  Bake 15-18 minutes or until golden brown. Remove from oven, cool completely. 


On cutting board, thinly slice lettuce.  Seed and dice tomatoes.  In a medium bowl combine cream cheese, 1/4 cup of salad dressing, and garlic.  Mix well and spread over crust.  Top pizza with lettuce, tomatoes, cheese, olives, onion and bacon.  Drizzle with remaining ranch dressing.  Cut into squares and serve immediately.  




12 servings
From The Pampered Chef

Cheesy Pizza Dip with Pizza Crust Dippers

•  2 tbsp butter
• 1/2 cup chopped fresh mushrooms
• 1/2 cup chopped red bell pepper
• 1/2 cup chopped onion
• 2 (8oz) packages cream cheese
• 1/2 cup chopped Canadian bacon
• 1/2 cup cooked and crumbled bacon
• 1/2 cup cooked and crumbled sausage
• 1/2 cup chopped pepperoni
• 1 tsp dried Italian seasoning

 In a small saucepan, melt butter over medium heat.  Ad mushrooms, pepper and onion, and cook 5 to 6 minutes or until vegetables are tender. 

Preheat oven to 350.

In a large bowl, combine vegetable mixture, cream cheese and remaining ingredients, stirring until mixture is combined.  Spoon into a 2 quart baking dish.  Bake 30 to 35 minutes, or until dip is browned and bubbly.  Serve with Pizza Crust Dippers

Dip may be made up to 2 days ahead, covered and refrigerated.  Allow to sit at room temperature 20 minutes before baking as directed.

To make Pizza Crust Dippers- unroll store bought Pizza dough.  Rub with olive oil and sprinkle with Italian cheese.  Cut into strips with a pizza roller. then bake according to package directions. 

From Cooking with Paula Deen, Nov/Dec 2006