Pepperoni Pizza Rolls

Dough:

1.5 c warm water

1 Tbs honey

4 tsp yeast

2 Tbs olive oil

1/2 Tbs salt

3.5-4 c flour (497-568 grams)

Filling:

2.5-3 c pizza sauce (one 24 oz. jar) or make your own

2 c freshly grated mozzarella cheese

1 c pepperoni, chopped

1/4-1/3 c cornmeal

1/4 c freshly grated Parmesan cheese

Preheat oven to 425℉.  Line a large, rimmed baking sheet with parchment paper.

For the dough, soften yeast in warm water with honey.  Then use the dough hook on a mixer to stir together the yeast mixture, along with the olive oil, salt, and 1 c flour.  With the mixer on low speed, continue adding the flour until the dough clears the sides of the bowl and forms a soft, smooth ball.  Knead for 3-4 minutes.  Let the dough rest, covered, in the bowl for 10-15 minutes.

Separate the dough into two pieces.  On the lightly creased countertop, press one portion of the dough into a thin rectangle, about 10x14 inches.  Spread 1/2 to 3/4 c pizza sauce evenly across the top.  Sprinkle evenly with half the mozzarella cheese, and then half the pepperoni.  Starting on the long side, roll up cinnamon-roll style, pinching the seam together to seal.

Place the cornmeal in a bowl or shallow dish.  Cut the dough into one-inch sections.  One by one, press the bottom of each pizza roll into the cornmeal and then place on the prepared baking sheet about an inch apart.

Repeat with the remaining half of the dough.

Once all the pizza rolls are places on the baking sheet, sprinkle evenly with Parmesan cheese and bake for 15-20 minutes until golden.

Warm the extra pizza sauce and serve the pizza rolls immediately out of the oven with the pizza sauce for dipping.  

From Mel's Kitchen Cafe

Perfect French Bread Pizza

2 loaves Italian or French bread 

1/4 c olive oil

2 tsp Italian seasonings

1/2 tsp kosher salt

24-32 oz. mozzarella cheese

3 c pasta sauce

1/2 c freshly grated Parmesan cheese

sprinkling of parsley

Preheat oven to 400℉.  Slice bread lengthwise and then cut each half into about 3 pieces or so.  If the bread is thicker than about an inch, press down on each piece until it's closer to that thickness.

Place the bread on a large baking sheet (covered in aluminum foil!).  Combine the olive oil, Italian seasonings, and salt in a small bowl and brush the sliced portion of each piece of bread with the olive oil mixture.

Top the bread with half the cheese and place in the oven, cook 8-10 minutes until the cheese melts.

While the cheese is melting, warm the sauce in the microwave or on the stovetop.  Remove bread from the oven and spread the sauce evenly over the bread.  Top with the remaining cheese and return to the oven until the cheese has melted and the sauce is bubbling, about 5-6 minutes.  Remove from oven and sprinkle with Parmesan cheese and parsley.

From Chocolate with Grace

Pizza Dip

1/2 c milk
6 oz. cream cheese
1 c mozzarella, shredded AND divided
1/2 c Parmesan cheese, shredded
1 c spaghetti sauce
1/4 c mini pepperoni
baguette, toasted


Place milk in a saucepan and bring to a low simmer.  Add cream cheese and stir until melted.  Add 1/2 c mozzarella and Parmesan and stir until melted.  Spread in a pie plate.  Top with spaghetti sauce, remaining 1/2 c mozzarella, and pepperoni.

Bake at 450 until bubbly, about 20-30 minutes.

Dip toasted baguette slices into it!


From Jeni Smith

Pesto Pizza

Pizza Crust:
3 c flour
1 1/2 c water
2 tbs sugar
1 tsp salt
1 tbs yeast

Toppings:
Pesto
Sliced tomatoes (depends on the size-- 4-5 large ones; 8-9 small tomatoes)
Artichoke hearts, chopped (two cans of quartered)
Onion, diced (one large)

Garlic, minced (a very generous spoonful)
Olive oil

Proof the yeast and sugar in warm water for 5 minutes or so.  Add flour and salt, mix with a wooden spoon (feel free to spray Pam on the spoon first).  Knead it a lot, set aside for an hour to rise.

Sauté artichoke hearts, onion, and garlic in olive oil until soft. 

Punch dough down and divide into two portions.  Roll out half to pizza shape.  Spread pesto on pizza dough.  Top with tomato slices and then half of the sautéd vegetables.  Bake for 10-12 minutes at 450℉.  Repeat with second half of the dough.



From Let Food Heal

Chicken Tikka Pizzas

14.5 oz. can crushed tomatoes
2 tsp olive oil

1/4 tsp salt
1/4 tsp cayenne powder

1/2 tsp cumin

1 tsp curry powder
1 tsp grated ginger
3 garlic cloves, minced
2 tbs cream (or milk, but cream is better)
2-3 c cooked, diced chicken
pita or naan bread
thinly sliced red onion
1-2 c shredded mozzarella cheese
Chopped fresh cilantro


Move the oven rack to it's 4-6 inches from the broiler, preheat broiler.

Blend the tomatoes until fairly smooth.  Heat the olive oil in a 2-quart saucepan over medium heat.  Add the ginger, red pepper, curry powder, and cumin.  Stir constantly for about 30 seconds, until fragrant.  Add the tomatoes and salt and simmer for 3-4 minutes.  Stir in the cream and add additional salt and pepper to taste.  Stir in the chicken and heat through.

Top each naan bread with 1/2 c or so of the sauce/chicken mixture, thin slices of onion, and a sprinkle of mozzarella cheese (extra sauce can make it soggy, so be careful!).

Broil until the cheese is melted and starting to brown lightly in spots, 2-3 minutes.  They'll cook fast, so watch them!

Sprinkle with cilantro and serve immediately!



From Mel's Kitchen Cafe

Homemade Pizza Sauce

14.5 oz. diced tomatoes, undrained
6 oz. tomato paste
1 tsp sugar
1/2 tsp oregano
1/4 tsp garlic salt
1/2 tsp basil
pinch of crushed red pepper flakes


Blend all ingredients until they reach desired consistency.  (I like it smooth, but plenty of people prefer chunky!)


From Mel's Kitchen Cafe