Butternut Squash Pizza

Butternut Squash Pizza
Serves 6

1 butternut squash (about 2 pounds), peeled
1 small yellow onion, sliced into 1/4-inch-thick rings
3 tablespoons olive oil
1 1/2 teaspoons kosher salt
1/4 teaspoon black pepper
1 1-pound package refrigerated pizza dough
1 tablespoon cornmeal
1 tablespoon fresh thyme leaves
1/2 cup fresh ricotta

Directions

1. Heat oven to 400° F.

2. Cut the squash into 1/2-inch-thick slices, then cut each slice into 1-inch chunks. Place the squash and onion on a baking sheet. Drizzle with the oil, season with the salt and pepper, and toss. Roast until tender, about 20 minutes. Transfer to a plate.

3. Increase oven temperature to 450° F. Roll the dough out 1/4 inch thick. Clean the baking sheet and sprinkle it with the cornmeal. Place the dough on top. Scatter the squash and onion mixture over the dough,
sprinkle with the thyme, and add dollops of the ricotta. Bake until golden, about 25 minutes. Slice into wedges.

Bacon Cheeseburger Upside Down Pizza

Bacon Cheeseburger Upside Down Pizza

1 pound ground beef
1 onion, chopped
1 green bell pepper, chopped
4 slices crisp cooked bacon, crumbled
1 1/2 cups pizza sauce
3 tomatoes, diced
4 ounces shredded Cheddar cheese
2 eggs
1 cup milk
1 tablespoon vegetable oil
1 cup all-purpose flour
1/4 teaspoon salt
4 slices crisp cooked bacon, crumbled

Preheat oven to 400 degrees F (200 degrees C).
In a large saucepan over medium high heat, saute the beef, onion and bell pepper until beef is browned. Stir in the 6 slices crumbled bacon and pizza sauce. Spoon mixture into an ungreased 9x13 inch pan. Sprinkle with tomatoes and top with the cheese.

In a separate bowl, beat the eggs slightly. Add the milk and oil and mix well, then add the flour and salt and
beat for 2 minutes at medium speed. Pour evenly over the meat mixture. Sprinkle with the remaining bacon.

Bake at 400 degrees F (200 degrees C) for 20 to 30 minutes, or until topping is lightly puffed and deep,
golden brown.
Makes 6 servings

Taco-Style Pizza

Taco-Style Pizza

1 lb. lean ground beef
1-1/4 oz. pkg. taco seasoning mix
1-1/2 cups thick and chunky salsa
1 ready-to-use baked pizza crust (12-inch)
1/2 cup green pepper strips
1/2 cup sliced onions
1-1/2 cups Kraft Natural shredded Mexican Four cheese

1. Heat oven to 400.

2. Brown meat in large skillet. Stir in seasoning mix and salsa; simmer on medium-low heat 5 minutes, stirring occasionally. Spread onto pizza crust.

3. Top with remaining ingredients. Place crust directly on middle oven rack.

4. Bake 10 to 15 minutes or until cheese is melted and crust is golden brown
-Kraftfoods. com

Pizza Hut Dessert Pizza

Pizza Hut Dessert Pizza

Pizza Crust:
1 cup warm (105F) water
2 cups flour
1-1/2 tablespoons vegetable oil
3/4 cup cake flour
1 teaspoon salt
1/4 teaspoon active dry yeast

Fruit Filling:
1 - 21 oz. can pie filling (cherry, blueberry, or apple)

Crumb Topping:
1/2 cup flour
1/2 cup brown sugar
1/2 cup quick oats
1/2 cup firm butter or margarine
1 teaspoon cinnamon

Vanilla Glaze:
2 cups powdered sugar
3 tablespoon Milk
1 tablespoon Melted margarine or butter
1 teaspoon vanilla

Combine yeast and warm water and let proof for 3 minutes. Add to other crust ingredients in a large bowl and knead for 10 minutes. Cover with plastic wrap, and allow to rise for about 12 hours.

Preheat oven to 500F. Roll the dough on a floured surface until it is about the diameter for your 16 inch pizza pan. Place in pan and form the dough to the edge. Brush with vegetable oil and prick with fork. Prebake for 3 minutes.

Remove from the oven and spread with pie filling. Mix crumb topping ingredients with a fork or pastry blender. Spoon over pie filling. Return pizza to the oven and continue to bake for 10-15 minutes or until crust is light golden brown. Remove and drizzle with vanilla glaze.

Crescent Breakfast Pizzas

Crescent Breakfast Pizzas

Makes: 8 pizzas

4 slices bacon
1 cup sliced fresh mushrooms (about 3 oz)
1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls
1 package (3 oz) cream cheese, softened
1/4 cup basil pesto
1 cup shredded mozzarella cheese (4 oz)
2 large plum (Roma) tomatoes, each cut into 8 slices
3 medium green onions, sliced (3 tablespoons)

Heat oven to 375°F. Spray large cookie sheet with cooking spray. In 10-inch skillet, cook bacon until crisp; drain on paper towels. Crumble bacon; set aside.

Reserve 1 tablespoon bacon drippings in skillet. Cook mushrooms in bacon drippings over medium heat 4 to 5 minutes, stirring frequently, until lightly browned.

Unroll dough and separate into 4 rectangles; press each into 8x4-inch rectangle, firmly pressing perforations to seal. Cut each in half crosswise, making 8 squares; place 1/2 inch apart on cookie sheet.

Spread 2 teaspoons cream cheese and about 1/2 tablespoon pesto on each square. Top evenly with cooked mushrooms and 1/2 cup of the mozzarella cheese. Arrange tomato slices over cheese. Sprinkle with onions, crumbled bacon and remaining 1/2 cup cheese.

Bake 13 to 15 minutes or until crust is golden brown. Immediately remove from cookie sheet. Serve warm.

Breakfast Pizza

Breakfast Pizza

1 lb. hot pork sausage
1 8 count pkg. crescent rolls
1 c. frozen hash browns, thawed
5 eggs
1/4 c. milk
1/2 tsp. salt
1/8 tsp. pepper
1 c. sharp cheddar cheese, shredded
2 T. Parmesan cheese

In skillet cook sausage until brown, drain. Separate crescent dough. Place in ungreased 12 inch crust. Sprinkle with potatoes then top with cheddar cheese. In a bowl, beat together eggs, milk, salt and pepper. Pour into crust, sprinkle with parmesan cheese. Bake at *350 for 30 minutes.

snagged from recipescraftsfreebi esnfrugals group

Godfather`s Chicago-Style Deep-Dish Pizza

Godfather`s Chicago-Style Deep-Dish Pizza

1 package rapid-rise active yeast (1/4 oz.)
1 cup warm water
1 teaspoon sugar
1 teaspoon salt
2 1/2 cups flour
1/2 cup yellow cornmeal
1/4 cup olive oil
1 pound shredded mozzarella cheese
1 pound cooked Italian sausage, crumbled
1 (28 oz.) can diced tomatoes, well drained
1 teaspoon dried sweet basil
1 teaspoon dried oregano
1/2 cup grated Parmesan cheese

In the mixing bowl add the warm water, yeast and sugar, stir with a whisk. Add 2 cups of the flour, salt, cornmeal and olive oil. Use the paddle and mix on speed 2 for 2 minutes.

Put on the dough hook and add the remaining flour. Knead on speed 2 until the dough clings to the hook, and then knead on speed 2 for 5 minutes longer. Place the dough in a greased bowl and cover. Let rise for 1 hour.

With oiled fingers press the dough into a deep-dish pizza pan.

Cover the dough with the mozzarella, and then top with the sausage. Place the tomatoes over the sausage. Top with the basil, oregano and Parmesan cheese.

Bake in a 500 oven for 15 minutes. Reduce the heat to 350 and bake for 20 minutes, or until the crust is brown.