PIZZA CRUST

from Shannon Farr

dissolve 1 TBSP yeast in 1 cup warm water

ADD:
1 tsp sugar

2 TBSP oil

1 tsp salt

2.5 cups flour

stir past 20 strokes.

Let dough rise 20 minutes

divide in two ( use the whole thing for a big pizza pan)

place on greased pans

put sauce and toppings over dough, top with cheese

bake 400 for 30 minutes

Because the dough gets soggy sometimes in the middle of the pizza, I sometimes cook the dough alone first for 15 or 20 minutes, and then put the sauce and toppings on and cook until cheese is melted.

Cool Veggie Pizza

1 can (8 oz.) refrigerated crescent rolls

1 package (8 oz.) cream cheese, softened

1-1/2 teaspoons mayonnaise (can substitute ranch dressing for this and the dill weed)

1 teaspoon Dill Mix or dill weed

salt and pepper to taste

2 cups of a variety of fresh vegetables: zucchini, mushrooms, carrots, green or red peppers, green onions, seeded tomatoes, seeded cucumbers, etc.

1 oz. (1/4 cup) shredded cheddar cheese, if desired

Preheat oven to 350° F.

Spread crescent roll dough onto 13-inch baking stone and pinch seams together (you can probably use a cookie sheet as well). Bake 10-12 minutes until lightly browned. Remove from oven and let cool completely.

Blend cream cheese, mayonnaise, dill weed, salt and pepper. Spread the cream cheese mixture on top of cooled crust. Coarsely chop or crinkle cut chosen vegetables.

Sprinkle layer of each vegetable over pizza. Top with grated cheese, if desired. Refrigerate before serving.

Yield: 8-10 appetizer servings

PIZZA ROLLS

from Shannon Farr
dough:
dissolve 1 TBS yeast in 1 cup water

Add:
1 tsp sugar
2 TBS oil
1 tsp salt
2.5 cups flour

Stir past 20 strokes.
Let dough rest for 20 minutes
Roll dough out in thin rectangular shape
Add pizza toppings you like, making sure you go to all edges.  Make sure the toppings are
      chopped into small pieces.
Starting with long end, roll (like cinnamon rolls) and seal opposite edge when you get there.
cut into small rolls and place cut side down on greased cookie sheet
Bake 400 degrees for 15-20 minutes.

These can be baked, frozen and then reheated for a quick lunch. 
They can also be dipped in warm spaghetti sauce, like a calzone.

If you're making regular pizza on pizza pans, divide dough in half and place on greased pizza pan.  Add sauce and toppings you like and bake at 400 fro 30-35 minutes.

I doubled the recipe to get the 2 rolls we did.  You can make a single recipe and cut it in half to make small pizza rolls, if making it for small children or for appetizers.

Wild Mushroom Pizza

I work for a friend named Elizabeth.  When she is there at lunchtime, she makes me lunch.  She was making lunch one day and called out “do you like mushrooms?”  They are not my favorite but if they are in things like pizza, I can eat them.   So, she called me when it was ready and I walked in and it was like… have some pizza with your mushrooms.  It was probably 2 inches tall of mushrooms with a little goat cheese on top.  I decided to try it and to my surprise, I loved every bite and plan to make it again.  I think it was the combination of the flavors. 

Ingredients:

Cooking Spray

5 (4 ounce) packages pre-sliced exotic mushroom blend (such as shiitake, cremini, and oyster).    **Elizabeth just used normal mushrooms, and it was fabulous.

1 – 10 ounce Italian cheese-flavored whole-wheat pizza crust (such as Boboli).

1 cup fire-roasted tomato and garlic pasta sauce

¾ cup (6 ounces) goat cheese, crumbled

2 tsp minced thyme (optional)

Preheat oven to 450 degrees.

Heat a large nonstick skillet over medium-high heat.  Coat pan with cooking spray.  Add mushrooms; cook 8 minutes or until browned and liquid evaporates, stirring twice.

Place pizza crust on a large baking sheet coated with cooking spray.  Spread pasta sauce over crust to within 1 inch of edge.  Top pizza evenly with mushrooms and goat cheese.

Bake at 450 for 10 minutes or until cheese begins to melt.  Remove from oven, and sprinkle with thyme, if desired.  Cut into 8 wedges.  Yield:  8 servings (serving size: 1 wedge).

Calories 192, FAT 6.5 g (sat 3.5g, mono 1.6g, poly 0.3g); PROTEIN 9.7g; CARB 23.4g; FIBER 2.3g; CHOL 10mg; IRON 2.1 mg; SODIUM 354mg; CALC 88mg.

(Weight Watchers) PointsPlus value per servings:  5

FRUIT PIZZA

CRUST:

1 pkg. Pillsbury refrigerator sugar cookies (found in the refrigerator

section)

GLAZE:

1 cup orange juice

3/4 C. sugar

2 Tbsp. cornstarch

1/2 C. lemon juice

FRUIT:

canned peaches, pineapple rings, strawberries, bananas, cherries, kiwi fruit, etc.

TOPPING:

8 oz. cream cheese

3 Tbsp. sugar

2 cups Cool Whip

1/2 tsp. vanilla

Slice refrigerator sugar cookies and arrange on pizza pan so they will cook together.

Bake according to package instructions.  Let cool.  Combine ingredients of glaze and cook over medium heat until thick.  Let cool.  Cream together cream cheese, sugar and vanilla.  Fold in Cool Whip.  Spread over cooked crust.

Arrange fruit on the pizza and top with glaze.  Refrigerate until ready to eat.

We like the combination of peaches and kiwi on our pizzas.   Mmmmmmm!