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Margherita Pizza Recipe

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 12−oz. package Cool Whip
chocolate syrup

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.

1 Batch Thin Crust Dough
1 21 oz. can pie topping (cherry, apple, blueberry, etc.)
1/4 cup sugar
1/2 cup flour
2 tbls. butter

Preheat oven to 450F.
Prepare thin crust dough according to recipe. Spread out in a lightly greased 12 inch pizza pan. Spoon pie topping on dough leaving a 3/4″ space from edge of pan. Combine flour and sugar in a bowl. With a fork, cut in butter making sure you do not mix too much. It should be crumbly. Sprinkle topping over pie filling. Bake until topping and crust are golden brown. Remove from oven and let cool 5−10 minutes before cutting.

1 1/2 cups (packed) stemmed spinach leaves
1/2 cup (packed) fresh basil leaves (about 1 bunch)
1 1/2 tablespoons oil from oil−packed sun−dried tomatoes or olive oil
1 large garlic clove

Olive Oil

1 12 inch NY Style dough shell
1/3 cup sliced drained oil−packed sun−dried tomatoes
2 cups grated mozzarella cheese (about 8 ounces)
1 cup grated Parmesan cheese

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 sun−dried tomatoes, then cheeses. Bake pizza until crust browns and cheese melts.

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

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.

1 teas. Salt
1 1/2 cup Warm water divided (110F)
3 1/2 cups Unbleached white flour
1/4 cup Corn meal
1/4 cup Whole wheat flour
4 tbls. Olive oil divided
2 teas. Light brown sugar
2 pks. dry yeast
Sauce, Cheese, and Toppings of your choice

(keep in mind the cooking time of these will be shorter than in an oven. Use toppings that take little time at all (if any) to actually cook and do not overload. Try using a soft or crumbled cheese and a cooked, warm sauce.)

DOUGH: Measure 1/2 c warm water in a bowl. Add sugar and yeast and stir to dissolve. Let stand at least 5 minutes to proof (froth forms on top). Meanwhile, sift together into a large bowl the white flour, wheat flour, corn meal and salt. Make a depression in the middle and add 3 Ts of the olive oil and 1 c warm water. Add yeast mixture. Mix all ingredients with your hands and gather together and place on floured board. Knead about 10 minutes, adding more flour if dough is sticky, to form a smooth, elastic mass. Grease a large bowl with olive oil. Add dough, turning it to coat top.

Cover and let rise in warm place, draft−free location until doubled in size − about 45 minutes. While dough is rising prepare desired sauces and toppings. Divide dough into 6 equal pieces and, on floured surface, roll out to desired shape about 1/2 inch thick. Coat both sides of shaped crust with olive oil, then place on grill directly over fire until upper surface begins to bubble (about 2 minutes). Fire must be very hot and grill must be clean (coals should be red with a small flame, like a steak fire; this is important). Watch crust closely and rotate with spatula if necessary. Remove crust and turn cooked side up (it should be golden brown). Brush with olive oil, sauce, cheese and desired toppings. Sprinkle some olive oil over each pizza. Return for final cooking (2−4 minutes).

1/2 cup finely chopped celery

1/3 cup chopped pimento−stuffed green olives
1/4 cup chopped pepperoncini
1/4 cup chopped cocktail onions
1 clove garlic, minced
3 Tbsp. extra virgin olive oil
2 tsp. dry Italian salad dressing mix
3 oz. thin−sliced deli ham/salami, diced
8 oz. shredded provolone cheese
2 12″ uncooked dough crusts
extra virgin olive oil

Mix first 7 ingredients for marinated olive salad and chill overnight. Combine olive salad, ham, and cheese. Top one dough crust with 1/2 of
mixture. Drizzle with oil. Bake in preheated 500° F oven for 8−10 minutes or until crust is golden brown and cheese is melted.
Remove from oven and cool on a wire rack for 2−3 minutes before cutting into wedges and serving. Repeat with other dough crust.

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

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.

1 large head garlic, unpeeled
2 tablespoons olive oil
1 large red onion, cut into 1/2−inch−thick rings
1/3 cup oil−packed sun−dried 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

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 sun−dried tomatoes. Using on/off turns, process until almost smooth, adding enough reserved oil form sun−dried 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.

2 tablespoons extra virgin olive oil
1/2 lb. plum (Roma) tomatoes, chopped in 1/2″ pieces
1 clove garlic, crushed and finely chopped
1/2 tsp. salt
1 12″ uncooked NY Style dough crust
6 oz. mozzarella cheese, shredded
6 fresh basil leaves cut into julienne strips
extra virgin olive oil
1/4 cup fresh shredded parmesan cheese

Combine 2 Tbls. olive oil, tomatoes, garlic, and salt in bowl. Allow to marinate while making dough. Brush dough crust lightly with olive oil. Top with cheese, then tomatoes. Drizzle with olive oil. Bake in preheated 500F oven on pizza stone for 8−10 minutes or until crust is golden brown and cheese is bubbly. Remove from oven and top with parmesan cheese, then basil. Cool on a wire rack for 2−3 minutes before cutting into wedges and serving.