Pizza

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Mediterranean Pizza

Makes 2 pizzas

1 red pepper, roasted with skin removed, sliced

1 small zucchini

1 small Japanese eggplant, unpeeled

4 large cloves garlic, minced

6 slices onion, ½-inch thick

olive oil

salt and pepper

2 thin Boboli

1 small package. Mozzarella, shredded

imported Provolone, shredded for topping

1/2 pound proscuito, shredded with fat removed

8 pitted Greek olives, sliced

 

     Slice or chop all vegetables about ½-inch thick.

     Combine garlic and oil. Toss all vegetables (except olives) with garlic-oil.  Add salt and pepper.

     Cover baking sheet with parchment.  Spread out vegetable mixture.  Roast at 350-degrees for 25-30 minutes. 

     Spread Mozzarella on Bobboli.  In order, top with roasted vegetables including red pepper, proscuito, Provolone, Greek olives.

     Bake at 450-degrees for 12 minutes. 

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Barbecue Chicken Pizza

Makes 1 pizza

 

1/3 cup barbecue sauce

1/3 cup tomato sauce

2 shakes Tabasco Chipotle sauce

½ large chicken breast, skinless and boneless, cooked or leftover chicken

1 thin Boboli

1 cup high quality, smoked Gouda cheese, shredded

1 medium red onion, thinly sliced

sherry vinegar

1 tablespoon oil

fresh cilantro

      Preheat oven to 450-degrees.

      Mix together barbecue sauce, tomato sauce and chipotle sauce; divide into half.  Cut chicken into thin strips and marinate in half the sauce. Spread remaining sauce over Boboli.  Add ½ the cheese.

      Sauté onions in oil for 3 minutes; remove to a strainer and cool slightly.  Lightly sprinkle onions with sherry vinegar.  Arrange chicken and sauce and onions over Boboli. Top with the remaining cheese.  Move Boboli to a pizza pan or heavy baking sheet. Bake 12 minutes at 450-degrees.  Remove from oven and sprinkle with fresh cilantro.   

Serving Suggestion: Serve with chilled, mixed vegetable salad.

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Northwest Pizza 

Makes 1 pizza                                                                    Diana Gough

Suggestion:  Make a double recipe; bake one and freeze the other.

 

1 large Boboli, thin

4 to 6 ounce mozzarella, shredded

1 ½ tablespoons each red and green onion, finely chopped

2 tablespoons green chilies, chopped

1 tablespoon capers

3 ouncse tiny cooked shrimp

2 ounces smoked Nova salmon, chopped

3 ounces feta cheese, crumbled

 

Spread ingredients evenly on Boboli in order listed above. Bake in preheated 450-degree oven for 12 minutes.  Remove from oven and let cool for 3 to 5 minutes.  Cut and serve.

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Santa Fe Pizza

Makes 1 pizza

1 thin Boboli

2 one-half chicken breasts marinated overnight in olive oil, lemon juice, cilantro, sm. garlic, pepper

1 medium onion, thinly sliced

1 ½ red bell pepper, roasted and coarsely chopped

3 tablespoon corn

1 small can tomato sauce

chipoltle sauce to taste

Jack cheese, shredded

fresh cilantro, chopped (garnish)

 

Drain chicken and sauté.  Sauté onions.  Layer Boboli in following order: tomato/chipoltle sauce, ½ cheese, chicken, vegetables, ½ cheese.  Bake in preheated 450-degree oven for 12 minutes.  Garnish with cilantro.

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Classic Sausage Pizza

1 thin Bobboli

 

Tomato Sauce:

1 tablespoon olive oil

1 14-ounce canned S&W diced tomatoes with juice

2 to 3 large cloves garlic, minced

½ tablespoon oregano

3 hot Italian sausages, skin removed, broken apart and cooked

1 medium green pepper, chopped

1 medium-small onion, chopped

Mozzarella, shredded

Imported Provolone, shredded

 

     Tomato Sauce: Sauté garlic in oil over medium heat.  Add tomatoes, and oregano.  Over high heat, reduce to consistency to that of tomato paste; stirring continually; set aside.

     Sauté sausage; rinse with hot water, drain on toweling.  Set aside. Sauté onion and pepper (no salt). 

     Assembly in order: Bobboli, tomato sauce, Mozzarella, sausage, pepper, onion, Provolone.  Bake in 450-degree oven for 12 minutes.

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White Pizza 

1 Bobboli

ricotta

baked eggplant

sauted onion and mushrooms

roasted red peppers

shredded mozzarella and imported provolone 

 

Spread thin layer of ricotta in place of tomato sauce over Bobboli.  Add vegetables.  Add cheeses.  Bake in preheated 450-degree oven for 12 minutes.

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Mexican Pizza

 

1/2 chicken breast, cut into ¾-inch cubes. Marinated in oil, lime juice and garlic at least 2 hours or overnight. Drain and sautéed.

3 tablespoons each: chopped red onion, green pepper. Sauté.

sauce: mix together tomato sauce, chilpotle, cumin, oregano and sugar to taste 

Layer in order:

1 Bobboli

sauce

chicken

chopped red onion and green pepper

3 tablespoons canned Mexi-corn, drained

1 tablespoon canned, diced chili

Jack cheese, shredded

 

Bake at 450-degrees for 12 minutes. Garnish with chopped cilantro.

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Chicago Style Pizza

 

1 thin Bobboli

3 hot Italian turkey sausages

olive oil

¾ red bell pepper, diced

12 crimini mushrooms, sliced thinly

6 to 8 ounces mozzarella cheese, shredded

1/3 cup Parmesan cheese, shredded

½ cup Donna’s Tomato Pie filling recipe

½ cup tomato sauce

2 green onions, thinly sliced

 

Remove casings from sausage; sauté into 1-inch, flat pieces. Drain and set aside.  Sauté mushrooms and pepper in olive oil.  Drain. Mix together tomato pie filling and tomato sauce.

To Assemble:  In order spread tomato sauce mixture over Bobboli.  Add ½ mozzarella and ½ Parmesan.  Add sausage; then mushroom pepper mixture. Top with remaining cheese.  Bake in preheated 450-degree oven for 12 minutes. Cut into slices and garnish with green onion.

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Greek Shrimp Pizza

 

1 tablespoon olive oil

3 tablespoons fresh lemon juice

¾ pound large shrimp, cut into thirds

1 14-ounce can Petite-Cut S&W Tomatoes

3 large garlic cloves

½ tablespoon oregano

1 tablespoon olive oil

fresh lemon juice

8 ounces shredded mozzarella cheese

Feta cheese

Kalamata olives, pitted and quartered

2 to 3 scallions, chopped

Garnish: fresh basil leaves, sliced thinly