Taco Quesadilla Pizza

Ingredients:

1/2 pound ground beef
1/2 tablespoon taco seasoning
1/4 cup water
4 (8 inch) tortillas
2 cups cheese such as cheddar and/or jack, shredded
1/2 cup refried beans
3/4 cup salsa
1 tomato, diced
2 tablespoons black olives, sliced
4 green onions, sliced

Directions:

Brown the meat in a pan over medium heat, drain the excess grease, mix in seasoning and water and simmer until most of the liquid is gone, about 10 minutes.

Sprinkle 1 cup of the cheese evenly over two tortillas followed by the meat and the 1/4 cup of the salsa.

Spread the refried beans over the remaining two tortillas and place them on top of the meat covered ones with the bean sides down.

Place one of the taco quesadillas in a large pan and grill it over medium heat until the cheese has melted and the tortillas are lightly golden brown, about 2-4 minutes per side.

Place the taco quesadilla on a large baking sheet and repeat for the remaining taco quesadilla.

Spread the remaining salsa over the tops of the taco quesadillas, sprinkle on the cheese, black olives and green onions.

Broil in a preheated oven until the cheese has melted, about 2 minutes.

Pizza Quesadillas

Ingredients:

 

4 whole wheat tortillas
1 1/4 cups grated mozzarella cheese
1/2 cup pasta or pizza sauce
6 slices vegetarian pepperoni, cut into thin strips
1 tablespoon olive oil

Directions:

 

Place tortillas on a flat surface. Divide 3/4 cup of the cheese between the tortillas, sprinkling it on one half of each. Top cheese with pasta sauce and pepperoni, then divide remaining 1/2 cup cheese between tortillas, sprinkling it on top of the pepperoni. Fold tortillas over, pressing down lightly. Heat oil in a large nonstick skillet over medium heat. Arrange 2 tortillas in skillet and cook, turning once, until golden brown on both sides. Repeat process with remaining tortillas. Allow quesadillas to cool slightly, then cut each into triangles and serve.

Mexican Pizza

Ingredients:

2 crusts pizza dough 1 can no-fat refried black beans (makes enough for around 4 pizzas)
1/2 teaspoon cumin
1/4 teaspoon paprika
1/4 teaspoon cayenne
1 small red onion
1 tomato
1 jalapeño pepper (or more to taste)
2 handfuls fresh cilantro
2 handfuls frozen corn
Mexican cheese blend (or a mix of Monterrey jack and cheddar)
Kosher salt

 

Directions:

Place your pizza stone in the oven and preheat to 500°F.

In a medium bowl, mix the refried black beans with a bit of water to thin the consistency so that it is easily spreadable. Mix with 1/2 teaspoon cumin, 1/4 teaspoon paprika, and 1/4 teaspoon cayenne.

Seed and dice the tomato.  Finely chop the red onion. (If you’re worried about it being too strong, soak it in some cold water for a bit to soften the flavor.)  Chop the cilantro. Seed and dice the jalapeño (taking the necessary precautions – stay away from the eyes!). 

When the toppings and oven are ready, shape the dough into a 10-inch round. Place the dough on a floured pizza peel if you have one, or pull the pizza stone out of the oven and carefully place the dough on it.

Quickly assemble the pizza. Spread the bean mixture in a thin layer over the dough, sprinkle on as much cheese as you like, and add the red onion, tomato, jalapeño, corn, and cilantro. Sprinkle with kosher salt (If desired, brush a little olive oil on the crust to help it brown.

Transfer the pizza to the oven, and bake until the cheese and crust are nicely browned, about 5 to 7 minutes. Repeat Steps 4 through 6 for the second pizza.

Mushroom & Goat Cheese Pizza

 
Ingredients:

2 tablespoons unsalted butter
3 tablespoons all-purpouse flour, plus more for dusting

1/2 cup milk
2 oz fresh goat cheese, thickly sliced
freshly grated nutmeg
salt and freshly ground black pepper
2 tablespoons extra virgin olive oil, plus more for brushing
1 clove garlic, smashed
1lb assorted fresh mushrooms such as porcini, crimini, white button or stemmed shitake, thinly sliced
1 teaspoon thyme leaves

Directions:

Preheat oven to 500 F, pizza stone inside.
 

In a medium saucepan, melt the butter over moderate heat. Stir in the 3 tablespoons of flour until a paste forms. Gradually pour in the milk, whisking until smooth. Bring the béchamel sauce to a simmer over moderately high heat, whisking constantly, until thickened, about 4 minutes. Reduce the heat to low and cook, whisking often, until no floury taste remains, about 10 minutes. Remove from the heat and stir in the goat cheese until melted. Season the sauce with nutmeg, salt and pepper.
 

Meanwhile, in a large skillet, heat the 2 tablespoons of olive oil. Add the smashed garlic clove and cook over moderate heat until golden, about 2 minutes. Add the mushrooms, cover and cook, stirring occasionally, until tender and browned, about 15 minutes. Discard the garlic. Season the mushrooms with salt and pepper and stir in the thyme leaves.
 

Roll out dough to form a 9-11inch round. Transfer the round to the peel and brush the edge of the dough with olive oil. Spread 1/3 cup of the béchamel over the dough and scatter one-fourth of the mushrooms on top.
 

Transfer the dough to the pizza stone and bake for about 5 minutes, until the edges are crisp and the béchamel is bubbling. Transfer the pizza to a work surface, slice up and serve. Repeat with the remaining toppings.

Stove Top Pizza

Ingredients:

1 cup self raising flour
2 tablespoons olive oil
4 tablespoons pizza sauce
3.5 oz mozzarella cheese
Favorite toppings

Directions:

In an 8-inched  non-stick frying pan, mix together the flour, oil with 2/3 cup water and a good pinch of salt with a spatula/wooden spoon.

The dough will appear very sticky, simply work it around the bottom of the pan to form a nice dough. (Mix until it formed a sticky dough, then used the back of a metal spoon to flatten the dough resembling the pizza base.)

Spoon the pizza sauce onto the dough and spread to cover.

Break the cheese into pieces and sprinkle over, add favorite toppings, then season with sea salt and pepper.

Cover with a lid and cook on a medium heat for 10 minutes.

Carefully slide the pizza out onto a board. Let it sit for 2 minutes to cool before cutting it into wedges to serve.

Pizza Lasagna

Ingredients:

8 oz.(227g.) pepperoni slices
1 (14.5 oz. or 400g.) can whole peeled tomatoes, chopped
1 large egg
1 tablespoon parmesan cheese, grated
8 oz.(227g.) spaghetti sauce
1/2 teaspoon dried basil
4 1/2 lasagna noodles, cut in half (9 halves)
1 1/2 oz.(40g.) black olives, cut in half
1 1/2 cup mozzarella cheese, shredded
8 oz.(227g.) cottage cheese
Salt and pepper to taste 
 

Directions:

Preheat the oven to 350°F (175°C).

Boil lasagna noodles in salted water for 8 minutes until they are almost tender.
Over a medium heat, begin to cook tomatoes and spaghetti sauce. Stir the mixture frequently.

In a separate mixing bowl, combine egg, cottage cheese, basil, salt, and pepper
Spray an 8 x 8 inch baking dish with non-stick cooking spray. Cover the bottom of the dish with spaghetti sauce, followed by 3 lasagna noodles, 1/2 of the cheese mixture, 1/3 of the mozzarella, sauce mixture, and 1/3 of the pepperoni and olives. Repeat this process and top with the remaining lasagna noodles, sauce, mozzarella cheese, pepperoni, and olives. 

Sprinkle parmesan cheese across the top. Place the dish in the oven and bake uncovered for 30 to 35 minutes or until the lasagna becomes bubbly. Let the dish cool 10 to 15 minutes before serving.

Margherita Tortilla Pizza

Ingredients:

• Four 10-inch flour tortillas
• Extra-virgin olive oil
• 1/4 cup freshly grated Parmigiano-Reggiano cheese
• 4 medium tomatoes (2 pounds)
• Salt and freshly ground pepper
• 1 pound fresh mozzarella, preferably buffalo, shredded (4 cups)
• 1 cup finely shredded basil leaves 

Directions:

Set a pizza stone in the oven and preheat the oven to 500°, allowing at least 45 minutes for the stone to heat. 

Brush both sides of one tortilla with olive oil. Place the tortilla on a lightly floured pizza peel and sprinkle with 1 tablespoon of the Parmigiano-Reggiano cheese. 

Thinly slice 1 tomato; arrange on the tortilla. Season with salt and pepper and top with 1 cup of the mozzarella. Drizzle lightly with olive oil. 

Slide the tortilla onto the hot pizza stone and bake for about 8 minutes, until the pizza is crisp on the bottom and the cheese is bubbling. Garnish with 1/4 cup of the shredded basil, cut the pizza into 8 wedges and serve. Repeat with the remaining tortillas, tomatoes, cheeses and basil.

Pepperoni, Mushroom, and Sausage Pizza

Ingredients:

1 store-bought pizza dough

Marinara sauce

2 cups shredded mozzarella cheese

1 hot Italian sausage, crumbled and cooked

1 cup sliced mushrooms

20 slices of pepperoni

1 cup fresh mini mozzarella balls

1 cup finely grated parmesan

2 tablespoons fresh basil, julienned

Red pepper flakes, for serving

Directions:

Preheat the oven to 450°F. Place a baking sheet in the oven to warm while you assemble the pizza.

Cut the dough in half. On a lightly floured piece of parchment paper, roll out each half of dough to the thinnest circle as possible. Ideally, you will have two 10 to 12-inch pies.
 

Cover each dough with marinara sauce, spreading evenly and leaving a 1/2-inch border around the edge of the pie.
 

Sprinkle evenly with the shredded mozzarella. Distribute the crumbled sausage, sliced mushrooms, and pepperoni liberally and evenly on the pizzas. Dot with the fresh mozzarella balls and sprinkle with parmesan.
 

Transfer to the prepared warmed baking sheet and cook for 12 to 15 minutes until the pizza is crisp and the cheese is melted.
 

Top with the fresh basil and red pepper flakes and serve immediately.

Fried Spaghetti Pizza

Ingredients:

3 tablespoons extra virgin olive oil
1/2 pound leftover spaghetti {leftover meaning it has been coated in the sauce of your choice}
4 ounces mozzarella cheese – sliced
2 roma tomatoes – sliced
•4-6 fresh basil leaves

Directions:

Into an oven proof frying pan add 2 tablespoons oil and heat over medium-high heat. Add spaghetti and press down with a spatula. Allow spaghetti to cook until golden brown.

Carefully place a plate over the top of the spaghetti and with an oven mitt or kitchen towel invert the plate {there could be remaining oil and you don’t want to burn yourself or ruin your clothes }. Add the remaining tablespoon of oil to the pan and return spaghetti to pan. Press down with spatula and allow to cook until golden brown.

Preheat oven broiler to high. Arrange sliced mozzarella onto spaghetti “pizza”. Add tomatoes and place under broiler.  Cook until cheese is bubbly.  Remove from oven and garnish with basil leaves.

Angry Bird Mini Pizza

Ingredients:

1 ball pizza dough (enough for 1 large pizza) – split into two balls
1 cup white cheese
2-3 Tbsp olive oil

Toppings/Faces:

pepperoni
black olives, sliced (eye center)
mozzarella (eye whites)
orange bell pepper triangle (beak)
red pepper flakes (optional)

Directions:

Make according to dough direction or your favorite pizza recipe.

Pizza Poppers

Ingredients:

3/4 cup flour3/4 teaspoon baking powder
3/4 cup milk
1 egg 
1 1/4 cup Italian Cheese blend
4 ounces Pepperoni Mini’s (or regularly-sized pepperoni, chopped
1 cup your favorite marinara
2 Tablespoons fresh basil, thyme, or italian parsely, chopped

Directions:

Grease a mini muffin pan with nonstick cooking spray. In a large bowl, combine flour, baking powder, milk, egg, cheese, and pepperoni, stirring until completely mixed. Spoon batter into the prepared mini-muffin cups. Bake in an oven preheated to 400 degrees for 15-18 minutes. Sprinkle with fresh chopped herbs, and serve with warm marinara for dipping.