Pizza Recipes

Roasted Garlic and Peppers Pizza

Ingredients
1 large head garlic, unpeeled
2 tablespoons olive oil
1 large red onion, cut into 1/2inchthick rings
1/3 cup oilpacked sundried tomatoes, drained, oil reserved
1 12 inch pizza dough shell (uncooked)
2 cups grated mozzarella cheese (about 6 ounces)
1/2 cup roasted red bell peppers from jar, cut into 1/2 inch strips
2/3 cup (about 2 1/2 ounces) crumbled feta cheese
4 tablespoons chopped fresh basil or 1 tablespoon dried
2 tablespoons chopped fresh parsley

Method
Preheat oven to 375 deg. F. Slice top off garlic head; place in small baking dish. Drizzle with 1 tablespoon olive oil. Brush baking sheet with 1/2 tablespoon olive oil. Place onion slices on sheet and brush onion with 1/2 tablespoon olive oil. Bake garlic and onion until garlic cloves are light brown and soft and onion is tender, about 45 minutes.
Remove from oven; let cool. Using fingers, squeeze out roasted garlic cloves into food processor;
add sundried tomatoes. Using on/off turns, process until almost smooth, adding enough reserved oil form sundried tomatoes to form paste. (Onions and garlic mixture can be prepared 1 day ahead. Cover separately and refrigerate.)
Prepare pizza dough of choice and have it ready to be topped. Spread garlic paste evenly over crust. Top with mozzarella cheese, onion, pepper strips and feta cheese. Sprinkle with 2 tablespoons basil and 1 tablespoon parsley.
Bake pizza until crust is golden brown and cheese bubbles. Transfer to cutting board. Cool 5 minutes. Sprinkle with remaining 2 tablespoons basil and 1 tablespoon parsley. Cut into wedges and serve.


Thai Pizza

Ingredients
1 Pizza Dough Shell (uncooked) Sauce:
2/3 cup smooth peanut butter
3 tablespoons Hoisin Sauce
2 tablespoons rice vinegar
1 tablespoon sesame oil
6 oz. Monterrey Jack cheese
1 cup bean sprouts
1/2 lb. small shrimp, cooked, shelled, and deveined
1/4 cup finely chopped green onions

Method
crushed dried hot chilis, to taste Preheat oven to 450F. Mix sauce ingredients together. Spread sauce evenly over crust.
Top with shrimp and onions, then cheese. Bake until cheese begins to brown, 12 to 15 minutes.
Remove from oven, top with bean sprouts and pepper flakes, slice and serve.

TexMex Pizza

Ingredients
1 12 inch Thin Crust Dough shell (uncooked)
2 large Tomatoes, diced
1 tbls. Chopped jalapeno pepper
4 Green onions, chopped
2 Cloves garlic, minced
2 cups Cheddar cheese, shredded
2 tbls. Grated parmesan cheese
1 Avocado, chopped
1/2 cup Sour cream
2 tbls. Chopped Cilantro

Method
Spoon tomatoes over pizza dough, leaving a 1/2" border. Top with jalapenos, garlic and onion. Sprinkle with cheeses and season with salt and pepper to taste. Bake in 500 degree oven for 10 to 14 min. until bottom of crust is golden brown. Top with avocado, a dollop of sour cream and cilantro. Pass extra sour cream.


Seafood Pizza

Ingredients
1 12 inch Pizza Dough shell (uncooked)
3/4 cup Crab meat
3/4 cup Tiny shrimp
1/2 cup Crushed pineapple
5 Mushrooms, sliced
4 1/4 oz. Canned sliced black olives
1/4 cup diced green pepper
1 cup Mozzarella cheese, grated
1 cup White cheddar cheese grated

Method
Spread pizza dough on to a pizza pan. Top with crab, shrimp, pineapple, mushrooms, olives, green pepper, mozzarella and cheddar cheese. Bake at 450 degrees F. until cheese is bubbly.


Pesto Pizza

Ingredients
1 1/2 cups (packed) stemmed spinach leaves
1/2 cup (packed) fresh basil leaves (about 1 bunch)
1 1/2 tablespoons oil from oilpacked sundried tomatoes or olive oil
1 large garlic clove , Olive Oil
1 12 inch NY Style dough shell
1/3 cup sliced drained oilpacked sundried tomatoes
2 cups grated mozzarella cheese (about 8 ounces)
1 cup grated Parmesan cheese

Method
Blend first 4 ingredients in processor to coarse puree. Transfer pesto to small bowl. (Can be prepared 1 day ahead. Press plastic directly onto surface of pesto to cover; refrigerate.) Preheat oven to 500F. Grease 12 inch pizza pan with olive oil. Arrange dough in pan and spread all
of pesto over dough. Sprinkle with sundried tomatoes, then cheeses. Bake pizza until crust browns and cheese melts.


Frozen Peanut Butter Pizza Pie

Ingredients
2 Thin Dough 12 inch dough shells
2 Tbls. butter, softened
1 8 oz. package cream cheese, softened
1 cup creamy peanut butter, softened
1 1/2 cups powdered sugar
1 cup milk
1 12oz. package Cool Whip chocolate syrup

Method
Preheat oven to 400°F.
Brush tops and rims of pizza shells with butter, place in center oven rack and bake 8 minutes. Remove and cool on wire racks. In a large electric mixer bowl, beat cream cheese and peanut butter, then add the powdered sugar in three portions, alternating with the milk. Fold in thawed Cool Whip, then spread mixture over the cooled pizza crusts. Freeze until firm. Serve pizzas cold, but not frozen. Just before serving, drizzle with
chocolate syrup.


Cooked Pizza Sauce

Ingredients
2 Tablespoons Olive Oil
1/4 Cup Chopped Onions
1 Tablespoon minced Garlic
3 Italian Plum Tomatoes, Finely Chopped
3 oz. Tomato Paste
2 1/2 Tablespoons Italian Seasoning
1/2 Teaspoon Salt
Black Pepper
1/2 Stick Unsalted Butter, Cut in Pieces

Method
Heat oil in a large skillet over high heat. Add onions and saute 1 minute. Stir in garlic, tomatoes, tomato paste, Italian seasoning; season with salt and pepper to taste. Bring to a boil and simmer,
stirring occasionally, about 3 minutes. Reduce heat to medium and add butter pieces, stirring. When butter is half melted, remove skillet from heat and continue stirring until thoroughly incorporated.
Yield: 1 1/3 cups

Note: All these Pizza Recipes are contributed by FREE Cookbooks!! Stop Searching, Start Cooking!

BreakFast Recipes

Cheese Chowmein (Noodles)
Ingredients
For 1-2 person

2 cups noodles boiled (easily available in the market)
cup cheese spread
2 cloves of garlic paste
1 cup cheese grated
cup capsicum chopped
cup cheese,5-6 green chilies grated
1 tablespoon vinegar , 1 tsp salt
tsp mono sodium glutamate (m.s.g) (optional)
cup cream
1 tsp black pepper power
11/2 tablespoons oil or butter

Method
Boil the noodle and spread it on the clean cloth or big open pan so that it doesn’t stick each other. Heat oil or butter in a frying pan and add Capsicum, stir for while then keep aside.
Put the boiled noodles in a hot pan (above mixture) and stir lightly. On high heat fry cream, cheese spread, salt black pepper vinegar and garlic paste.
Pour this mixture on the noodles. Mix lightly and remove from the heat. Add cheese pieces, grated cheese, capsicum, chilly, tomatoes and m.s.g. and serve hot.

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Royal Sandwich
Ingredients
For 2 person

4 hotdog buns (Long shape)
2 tablespoons white butter or cream
1 cup fruit coarsely ground
1 cup seasonal fruits pieces chopped
tsp black pepper powder
1 tsp lemon juice
sugar ground
tsp salt
1 tablespoon butter

Method
Heat the oven. Coat the buns with butter and bake in the oven till brownish or toast them in a hot pan.
Mix chopped dry fruits, black pepper, lemon juice, salt and sugar with butter or cream and stir well.
Split the buns into two halves. Put ready mixture between the two helves and serve.

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Treasure sprouted
Ingredients
For 2-4 person

500 gms yoghurt (curd)
cup grams sprouts
cup moong dal (green pulse) sprouted
cup moth sprouted
cup kabuli gram spurted
1 tomato medium size
1 onion medium sized, some green coriander and mint chopped
1 tsp salt, 1/2 chilly powder, dry mint powder
cumin seed baked

Method
Tie crud in a muslin cloth and hang it for four hours to drain
Steam cook all the sprouted ingredients till tender
Finally chop onion and tomato. Mix salt, cumin seeds, chilly powder, and mint in curd and whip thoroughly.
Mix onion and tomato with the steamed sprouted ingredients and stir well.
Sprinkle chopped green coriander and serve with bread and parantha.

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Open Burger
Ingredients
For 1-2 persons

cup cabbage chopped
cup carrot or beetroot grated
cup onion chopped
cup tomato chopped
cup cheese spread
cup cream (firm)
2 burger buns (large)
4 potato (boiled) or cheese Tikkees
tsp black pepper powder
4 green chilies
2 boiled eggs (optional)
tsp salt

Method
Mix cream, black pepper, cabbage, onion, tomato and salt with the cheese spread and leave it cool
Peel the boiled eggs and cut in halves slice horizontally each of the two burger buns in halves, Spread cream mixture and carrot or beetroot over them
Put one Potato or cheese (tickee) each on the bun halves and boiled half egg pieces on the tikkees.
Decorate with green chilly and Pudina (mint) and serve with sauce or chutney

Cooking Tips_2

1. Add a little honey to the butter in which you saute onions for an out-of-the ordinary dish (Add onions when butter/honey mixture begins to sizzle).
2. Mushrooms freeze well. Wash quickly, dry, then put them, sliced or un-sliced, in a plastic bag and freeze. Use them without defrosting. In any cooked dish, they will taste exactly like fresh mushrooms.
3. Make your own celery salt for a fraction of what you'd pay at the store. Dry celery leaves thoroughly, crush to a powder or rub them through a sieve and mix with salt.
4. Whirl almost any kind of leftover soup (minus bones) in blender to get a sauce or gravy for vegetables or meat.
5. To make your own corn meal mix: combine 1 cup corn meal, 1 cup all-purpose flour, 1/2 teaspoon salt, and 4 teaspoons baking powder. You can store it in a tightly covered container for up to 6 months.
6. A Perfect Pastry Crust? In your favorite recipe, substitute a 4:1 ratio of lard:butterWhen slicing a hard boiled egg, try wetting the knife just before cutting. If that doesn't do the trick, try applying a bit of cooking spray to the edge.
7. When mincing garlic, sprinkle on a little salt so the pieces won't stick to your knife or cutting board.
8. An egg stored under refrigeration for one week will be fresher than one stored at room temperature for just one day! The inside of an egg may be bacteria free, while due its porous nature, the shell may hold a high bacteria count.
9. Remember that your food will continue cooking after you've removed it from the microwave. Approximately 20% of the cooking time takes place after the microwave has turned off.
10. In general, never cut a fruit or vegetable until it is ready to eat. Another general rule-of-thumb; never attempt to cause the ripening of a product while under refrigeration. Ripen first, then refrigerate.
11. To thaw frozen bread and rolls, place in a brown paper bag and put into a 325F oven for 5 minutes to thaw completely.

Some more great cooking tips

1. How to get granules of rice after cooking. While cooking rice, add little vinegar or lemon juice to avoid sticking of the rice.
2. How to make potato taste better. Add little salt while potates are boiling. This way the potatoes tastes much better.

You can find rest of the cooking tips at About Food2 blog.