Apple to the Core

Pizza Recipes

Beanizza

Use a pre-made, homemade pizza crust or halved English muffins. Brown the following in a frying pan - ground turkey, onions, mushrooms and corn. Add one can of vegetarian baked beans. Mix well and simmer for a few minutes. Place mixture on crust and spread evenly. Top with sliced fresh tomatoes. Now top with cheese of choice.  Bake at 375º for approx 20 minutes then broil to brown the cheese.

Sausage Breakfast Pizza

• 1 pkg Jimmy Dean Regular flavor  Sausage (12 oz), cooked, crumbled and drained

• 1 cup frozen hash browns, thawed

• 1 small bell pepper, seeded and diced

• 1 cup shredded sharp cheddar cheese

• 2 eggs beaten

• 1 tbl milk

• 1/4 tsp salt

• 1/4 tsp pepper

• 2 tbl shredded Parmesan cheese

• Basic pizza dough (recipe at top of page)

Pre-cook basic pizza dough, forming 1/2" lip around edge. Reset oven to 375º. Return cooled pre-baked crust to a 12" pizza pan or baking sheet. sprinkle the next 4 ingredients over the crust. In bowl, combine eggs, milk and seasonings and pour evenly over top. Bake at 375º for 25-30 minutes or until eggs are set. Sprinkle with Wisconsin Parmesan cheese and serve immediately.

**Tip - You can use a prepared pizza crust for this recipe but make the pizza a little differently.  I used a Boboli pizza crust but made these changes. Cook the sausage in a large pan and added the hash browns and bell pepper. Combine the eggs, milk and seasonings and then poured it over the sausage mix  and cooked until eggs were slightly cooked cooked. Add the cheddar cheese and mixed thoroughly.  Place on the pizza shell and add more cheddar cheese and Parmesan cheese. Cook for about 20 minutes or until eggs are cooked and cheese is melted.  If you can get a bigger premade pizza crust with a larger lip on the rim, you may not have to change the recipe.  The Boboli crust is not very deep but makes a delicious and very quick Breakfast Pizza.

Barbecued Chicken Pizza

• 2 tsp vegetable oil

• 8 oz boneless, skinless chicken breasts, cut into strips

• 1½ cups thinly sliced red or yellow onion, separated into rings

• 1/3 cup barbecue sauce

• 1 (12") prepared pizza crust or Italian bread shell

Heat oil in large skillet over medium high heat. Add chicken and onion rings; cook 3 minutes or until chicken is no longer pink. Add barbecue sauce; simmer 1 minute or until chicken is cooked thoroughly. Place pizza crust on a foil-lined baking sheet; top with chicken mixture and cheese. Bake in preheated 425º oven for 12 minutes or until crust is golden brown and cheese is melted. Cut into wedges. Makes 4 servings.  

Harvest Cheddar Breakfast Pizza

• 1 pkg (15 oz) refrigerated pie crust

• cooking spray

• 6 slices bacon, cooked, drained, crumbled

• 1¼ cups apple pie filling

• 2 tbl brown sugar

• 1/2 tsp ground cinnamon

• 3/4 cup toasted pecans, coarsely chopped

• 1 cup shredded cheddar cheese

• 1 cup shredded mozzarella cheese

Preheat oven to 425º. Allow crust to stand at room temperature 10 minutes. Unfold crust and place on a 12 inch ve3nted pizza pan that has been sprayed with cooking spray.  Pre-bake 5 minutes. Once cooled, spread ricotta cheese over the crust. Sprinkle bacon over ricotta. Spoon pie filling over bacon and spread evenly. In a bowl, combine brown sugar, cinnamon and pecans. Reserve 3 tablespoons. Top pizza with cheddar  and mozzarella. Sprinkle with remaining 3 tablespoons of brown sugar mixture. Bake 8-10 minutes or until the crust is golden brown and the cheese is melted. Let pizza cool slightly before cutting.

Del Monte Chicken and Corn Pizza

• 1 (12") prepared, pre-baked pizza crust

• 1 cup chunky salsa

• 1 can Del Monte Whole Kernel Corn, drained

• 6 oz (about 1¼ cups) cooked chicken strips

• 1/4 cup sliced pitted ripe olives

• 1½ cups shredded taco cheese or Monterey Jack cheese

Preheat oven to 450º. Place pizza crust on baking sheet or 12" pizza pan. Spread salsa over crust. Top with corn, chicken, olives and cheese. Bake 10 minutes or until heated through and cheese is melted.

*This tastes great with regular pizza sauce too!

Stack-up Pizzas

• 12 flour tortilla (about 7")

• 1½ cups bottles pizza sauce

• 16 oz part-skim mozzarella cheese, shredded  (about 4½ cups)

• Toppings: sliced mushrooms, sautéed chopped onion and green bell pepper, pepperoni slices, crumbled cooked Italian sausage, sliced tomatoes

Heat oven to 350º. Have 2 cookie sheets ready. Place 2 tortillas on each sheet. Top each tortilla with 2 tbl sauce and 1/4 cup cheese. Repeat until each stack has 3 layers. Add desired toppings. Bake 15 minutes or until cheese has melted. Serves 4.

Stuffed Pizza

• 1/2 lb bulk Italian Sausage

• 1/2 lb ground beef

• 3-1/3 cups Bisquick

• 3/4 cup cold water

• 3 cups shredded mozzarella cheese

• 1 jar or can pizza sauce (14 or 15 oz)

• 1 cup sliced mushrooms

• 1/4 cup chopped green bell pepper

Heat oven to 450º. Grease 13x9" rectangular baking dish. Cook sausage and ground beef in a 10" skillet over medium heat, stirring occasionally, until beef is brown; drain. Mix baking mix and water until dough forms. Divide into 2 parts, one slightly larger. Roll larger part of dough into rectangle, 16x14" on surface dusted with baking mix. Fold crosswise into thirds. Place in dish; unfold. Press on bottom and up sides of dish. Sprinkle with 1 cup of the cheese. Cover with 3/4 cup of the pizza sauce. Sprinkle with meat mixture, mushrooms and bell pepper. Cover with 1½ cups of the cheese. 

Roll remaining dough into rectangle, 13x9". Fold cross wise into thirds. Place over cheese in dish; unfold. Press bottom and top crust edges together to seal. Make small slits in top crust. Spread crust with remaining pizza sauce. Sprinkle with remaining 1/2 cup cheese. Bake 22-25 minutes or until crust is a golden brown. Makes 8-10 servings.

Sicilian Pizza

• 2 (13¾ oz) pkgs hot roll mix

• 1/2 pound ground beef or Italian sausage

• 1/2 cup chopped onion

• 1 (15 to 15½ oz) jar or (10¾) can pizza sauce

• 1 (8 oz) pkg mozzarella cheese, shredded

• 1/4 cup grated parmesan cheese

About 2 hours before serving: In a large bowl, prepare hot-roll mix as label directs, but make both packages at one. Cover and let rise in warm place until doubled, about 1 hour. turn dough onto lightly floured surface; cover with bowl and let rest 15 minutes. Meanwhile, grease 17¼ X 11½" shallow roasting pan. In 10" skillet over medium heat, cook meat and onion until meat is browned, about 10 minutes, stirring occasionally. With greased hands, pat dough into bottom and half-way up sides of pan. Spread pizza sauce over dough; top with meat mixture , mozzarella and parmesan cheese. Bake in 450º oven 25 minutes or until hot and bubbly. Makes 12 servings.

Variations: 

Green Chile Pizza - Prepare pizza as Sicilian but use ground beef only and do not bake. In small bow, combine one 4 oz can green chiles, well drained and cut into thing strips, one 4 oz can pimentos, well drained and cut into thin strips, 2 medium onions, thinly sliced and 1/2 cup dried bread crumbs. Sprinkle over top of pizza and bake as above. Makes 12 servings.

Vegetable Pizza - Prepare pizza as Sicilian but use ground beef only and do not bake. In a small bowl, combine one 10 oz package frozen chopped broccoli, thawed and well drained, one 5¾ or 6 ounce can pitted ripe olives, drained and chopped and 1/2 cup dried bread crumbs. Sprinkle mixture over top of pizza and bake as above. Makes 12 servings.

Mushroom Pizza -  Prepare pizza as Sicilian but use ground beef only and do not bake.  In 10" skillet over medium heat, cook 1 pound mushrooms, thinly sliced in 3 tablespoons hot butter or margarine until mushrooms are tender, about 10 minutes, stirring occasionally. Sprinkle mixture over top of pizza and bake as above. Makes 12 servings.

Shepherd's Pizza

• 1 (16 oz) hot roll mix

• 1/4 cup instant mashed potato flakes

• 1 (8 oz) carton plain yogurt 

• 1 egg

• 1 lb lean ground beef

• 1 cup frozen peas and carrots

• 1 (8 oz) pkg shredded mozzarella cheese (2 cups)

• 1 medium tomatoes, seeded and coarsely chopped

• 1/4 cup sliced green onion

• 1½ tsp Italian Seasoning

• 1/4 tsp pepper

• milk

In a large bowl, combine roll mix and potato flakes. In a saucepan heat yogurt and 1/2 cup water until warm (120º to 130º). Mixture may appear curdled. Stir yogurt  mixture and egg into flour mixture. Turn out on to a lightly floured surface. Knead 5 minutes or till smooth and elastic. Shape into a ball. Cover; let rest 5 minutes. 

In a skillet, cook meat until brown and drain. Stir in peas and carrots, 1¼ cups cheese, tomato, onion, Italian seasoning and 1/4 tsp pepper. On a lightly floured surface, roll 2/3 of the dough into a 13 inch circle; place in a greased 12" pizza pan. Top with meat mixture and remaining cheese. Roll our remaining dough to a 12" circle; cut into 1/2" wide strips. Weave strips over filling to make a lattice-top crust. Trim ends of strips even with edge of pan. Pinch ends of strips to bottom dough to seal. Brush dough with milk. Make at 400º for 30-35 minutes or until hot. Cover with foil after 20 minutes of baking. Makes 6 servings.

Southwestern Stuffed Pizza

• 1½ lb lean ground beef

• 1½ cups shredded cheddar cheese

• 1 (12 oz) jar salsa

• 1 (8 oz) can whole kernel corn, drained

• 1/2 cup sliced pitted ripe olives

• 2-3 tbl snipped cilantro

• 3/4 tsp ground cumin

• 1/4 tsp pepper

• 1 (16 oz) pkg hot roll mix

• 1/4 cup cornmeal

• 1/2 tsp ground cumin

• 1 beaten egg

For filling, in a skillet, cook beef until brown. Drain fat. Stir in cheese, salsa, corn, olives, cilantro, the 3/4 tsp cumin and 1/4 tsp pepper. Prepare roll mix as directed, except stir 1/4 cup cornmeal and remaining cumin into flour mixture and increase hot tap water to 1¼ cups. Turn dough out onto a lightly floured surface. Knead for 5 minutes or until smooth and elastic. Shape into a ball. Cover and let rest for 5 minutes. Divide dough in half. Roll each half into a 13" circle. Grease a 12" pizza pan; sprinkle with additional cornmeal. Place on circle of dough onto bottom of pan. Spread filling over dough. Top with second circle of dough. Brush edges with beaten egg. Using tines of a fork, seal edges. Cut 2-3 slits in top for steam to escape. Brush with egg; sprinkle with additional cornmeal. Bake in a 375º oven for 30-35 minutes or until heated through. Cover with foil if necessary during the last 5 to 10 minutes of baking to prevent over browning. Cut into wedges. Makes 6 servings.

Zucchini Pizza

• 4 cups shredded zucchini (2 large)

• 1 cup chopped onion

• 2 tbl margarine or butter

• 2 tbl snipped parsley

• 1/2 tsp pepper

• 1/4 tsp garlic powder

• 1/4 tsp dried basil, crushed

• 1/4 tsp dried oregano, crushed

• 1 (6 or 6½ oz) pkg pizza crust mix

• 2 beaten eggs

• 8 oz shredded mozzarella cheese

• 4 oz sliced pepperoni or 8 oz Italian Sausage, cooked and drained

In a large skillet, cook zucchini and onion in hot margarine until onion is tender. Add parsley, pepper, garlic powder, basil and oregano. Cook, uncovered, over low heat, stirring frequently for 5 minutes or until most of the liquid is evaporated. Remove from heat; cool slightly. Meanwhile, prepare pizza crust according to package directions. Spray a 12" pizza pan with nonstick spray coating. Press dough into pan, pressing on the bottom and up the edges. Bake in a 375º for 10 minutes.  Combine eggs, mozzarella and sausage (if desired); stir in zucchini mixture. Spread atop partially baked pizza crust. If using pepperoni, place atop zucchini mixture, pressing partially into mixture. Bake, uncovered, for 20 to 25 minutes more or until cheese is golden and zucchini mixture is heated through. Makes 4 main-dish servings.

Pizza-By-The-Yard

• 1 pound ground beef

• 1/3 cup grated Parmesan cheese

• 1 tbl instant minced onion

• 1/4 cup chopped, pitted ripe olives

• 1 tsp salt

• 1 tsp oregano

• dash pepper

• 1 (6 oz) can tomato paste

• 1 long loaf Italian bread

• shredded cheddar cheese

• 2 medium tomatoes, sliced

Preheat broiler 10 minutes or as manufacturer directs. In a medium bowl, combine ground beef, grated Parmesan cheese, instant minced onion, chopped olives, salt, oregano, pepper and tomato paste. Split bread, lengthwise in halves. Spread half of meat mixture on cut side of each bread half, then transfer these pizzas to broiler pan. Broil pizzas, about 5 inches from heat, for 12 minutes or until meat is done. Top pizzas with sliced tomatoes and cheddar cheese. Return to the broiler just until cheese starts to melt; then cut each pizza into 5 or 6 slices. Makes 10 or 12 servings.    

Frosted Brownie Pizza

• 1/2 cup butter (no substitutes)

• 2 squares (1 oz each) unsweetened chocolate

• 1 cup sugar

• 3/4 cup all-purpose flour

• 2 eggs, beaten

Frosting:

• 1 cup confectioners sugar

• 1/3 cup creamy peanut butter

• 1½ teaspoons vanilla extract

• 2 to 4 tablespoons milk

Toppings:

• 3/4 cup plain M&M's

• 1/2 cup flaked coconut, toasted

• 1/2 cup chopped pecans, toasted

In a saucepan over low heat, melt butter, chocolate and sugar. Remove from the heat; stir n flour until smooth. Add eggs and beat until smooth. Spread onto greased 12" pizza pan. Bake at 350º for 15 minutes or until a toothpick inserted near the center comes out clean. Cool completely. For frosting, in a mixing bowl, beat sugar, peanut butter, vanilla and enough milk to achieve desired spreading consistency. Spread over brownie crust. Top with M&M's, coconut and pecans. Makes 8-10 servings.