Got any new ideas for homemade frozen pizzas?

[Teresa Lynn]

Here are some recipes from my files. They are from Todd Wilbur's top Secret Recipes

Boboli Pizza Crust
1 pk Dry Yeast
1/4 cup Water
2 1/4 cups Warm water
6 tb Olive oil,+ extra for pans
6 cups Flour
1 ts Salt
Dissolve yeast in warm water (105F is perfect). Let it sit for two minutes.
Add the rest of the ingedients and mix well. Turn out onto board and knead
for ten minutes. Place back in bowl covered with a damp towel and let rise
30 to 40 minutes.
Divide dough into 3 parts and place in 3 olive−oiled pie pans.
Dimple dough with fingers. Place on top the following mixture:
Coarse sea (or Kosher) salt, fresh ground pepper, chopped rosemary
and thyme. If herbs are dried, soak them in water for 10 minutes and then
pat dry on paper towels.
Let rise 50 to 60 minutes.
Bake at 350 degrees F for 25 minutes.
May dip in olive oil.
Boboli Pizza Crust 53

 

[Teresa Lynn]

California Pizza Kitchen Thai Chicken Pizza
Makes 2 9−inch pizzas
Spicy peanut sauce:
1/2 Cup peanut butter
1/2 Cup hoisin sauce
1 Tbsp. honey
2 tsp. red wine vinegar
2 tsp. minced ginger
2 Tbsp. sesame oil
2 tsp. soy sauce
1 tsp. Vietnamese chili sauce (or dried chili flakes)
1 Tbsp. oyster sauce
2 Tbsp. water
Thai chicken pieces:
1 Tbsp. olive oil
10 oz. boneless/skinless chicken beast, cut into 3/4−inch cubes
For the pizza:
Make pizza dough using your own recipe.
2 Cups shredded mozzarella cheese
4 scallions, slivered diagonally
1/2 Cup white bean sprouts
1/4 Cup shredded carrots
1/4 Cup chopped, roasted peanuts
2 Tbsp. chopped fresh cilantro
To make spicy sauce:
Combine sauce ingredients in a small pan over med. heat. Bring the sauce
to a boil; boil gently for one minute. Divide into 2 portions for use on
chicken and pizza; Set aside.
To make Thai chicken:
Cook the chicken in olive oil over med−high heat, stirring, until just
cooked, 5 to 6 min..do not overcook. Set aside in refrigerator until
chilled through. Once chilled, coat the chicken with 1/4c sauce.
Set aside in refrigerator.
To make the pizza:Use a large spoon to spread 1/4c sauce evenly over pizza dough within
the rim. Cover sauce with 3/4c cheese.
Distribute half the chicken pieces over the cheese followed by half the
green onions, bean sprouts, and carrots, respectively. Sprinkle an
additional 1/4c cheese over the toppings and top the pizza with 2Tbl
chopped peanuts.
Transfer the pizza to oven: bake until crisp and golden and the cheese is
bubbly, 9 to 10 min. When cooked through, remove pizza from oven.
Sprinkle 1T chopped cilantro over the hot cheesy surface.
Repeat with remaining ingredients for a second pizza.

 

[Teresa Lynn]

Domino's Pizza Sauce
2 cups Hunt's Angela−Mia pizza sauce (You can find this
at the wholesale shopping clubs − Sam's, BJ's, etc.)
1/4 cup water
1 1/2 teaspoons sugar
1 teaspoon ground oregano
1/4 teaspoon black pepper
1/4 teaspoon garlic powder
1/8 teaspoon Accent (MSG)
1/8 teaspoon salt
In a medium saucepan, pour in Hunt's basic sauce. Add water,
and spices. Combine well, stirring over medium heat until bubbling.
Lower heat, cover, and cook 20−25 minutes, stirring occasionally.
Cool to room temperature. Store in an airtight container, refrigerated,
until needed. Makes 2 cups.
Because the sauce base comes only in large #10 size cans, store
remaining Hunt's Angela−Mia sauce in 2 one quart jars in freezer,
or fridge until you make the next batch.

 

[Teresa Lynn]

Little Caesar's Pizza Sauce
1 12 ounce can Hunts tomato paste
1−1/2 cups water
1/2 teaspoon dried oregano
1/4 teaspoon dried basil
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon sugar
1/8 teaspoon garlic powder
1/8 teaspoon onion powder
1/8 teaspoon Accent (optional−−−but if you want it exact, use it.)
Pre−mix the dry ingredients, mix, and set aside. In a small saucepan,
combine tomato paste and water. Over medium high heat, bring to a simmer.
Add the pre−mixed spice, stir in well. Reduce heat to low, and simmer 35−40
minutes, stirring occasionally.
Cover sauce and refrigerate until needed. Makes about 2 1/2 cups.
(4 − 12" pizzas)

 

[Teresa Lynn]

Pizza Hut Original Pan Pizza
1 1/3 cups Warm water (105F)
1/4 cup Non−fat dry milk
1/2 teas. Salt
4 cups Flour
1 Tbls. Sugar
1 pk. Dry yeast
2 Tbls. Vegetable oil (for dough)
9 Oz. Vegetable oil (3 oz. per pan)
Butter flavored Pam
Put yeast, sugar, salt, and dry milk in a large (2 qt.) bowl. Add
water and stir to mix well. Allow to sit for two minutes. Add oil
and stir again. Add flour and stir until dough forms and flour is
absorbed. Turn out on to a flat surface and knead for about 10 minutes.
Divide dough into three balls. In three 9" cake pans, put 3 Oz. of
oil in each making sure it is spread evenly. Using a rolling pin,
roll out each dough ball to about a 9" circle. Place in cake pans.
Spray the outter edge of dough with Pam. Cover with a plate. Place
in warm area and allow to rise for 1 to 1 1/2 hours.
Sauce:
1 8 Ounce Can Tomato Sauce
1 Teaspoon Dry Oregano
1/2 Teaspoon Marjoram
1/2 Teaspoon Dry Basil
1/2 Teaspoon Garlic salt
Combine and let sit for 1 hour.
For Each Nine Inch Pizza:
1. Preheat oven to 475F
2. Spoon 1/3 cup sauce on dough and spread to within 1" of edge.
3. Distribute 1 1/2 Oz. shredded mozzarella cheese on sauce.
4. Place toppings of your choice in this order:
Pepperoni or Ham
Vegetables
Meats (cooked ground sausage or beef)
5. Top with 3 Oz. mozzarella cheese
6. Cook until cheese is bubbling and outer crust is brown.

 

[Teresa Lynn]

Pizzeria Uno's Chicago Deep Dish Pizza
Pan Dough:
1 cup Warm tap water (110−115ø)
1 pkg. Active dry yeast
3 1/2 cups Flour
1/2 cup Coarse ground cornmeal
1 teas. Salt
1/4 cup Vegetable oil
Pizza Topping:
1 lb. Mozzarella, sliced thin
1 lb. Italian Sausage, removed from the Casing and crumbled
1 can Whole tomatoes, drained and Coarsely crushed
2 cloves Garlic, peeled and minced
5 Fresh basil leaves, chopped fine
4 tbls. Freshly grated Parmesan Cheese
Pour the warm water into a large mixing bowl and dissolve the yeast
with a fork. Add 1 cup of flour, all of the cornmeal, salt, and, and
vegetable oil. Mix well with a spoon. Continue stirring in the rest
of the flour 1/2 cup at a time, until the dough comes away from the
sides of the bowl. Flour your hands and the work surface and kneed
the ball of dough until it is no longer sticky.
Let the dough rise in an oiled bowl, sealed with plastic wrap, for 45
to 60 minutes in a warm place, until it is doubled in bulk. Punch it
down and kneed it briefly. Press it into an oiled 15−inch deep dish
pizza pan, until it comes 2 inches up the sides and is even on the
bottom of the pan. Let the dough rise 15−20 minutes before filling.
Preheat the oven to 500 degrees.
While the dough is rising, prepare the filling. Cook the crumbled
sausage until it is no longer pink, drain it of it's excess fat.
Drain and chop the tomatoes.
When the dough has finished its second rising, lay the cheese over the
dough shell. Then distribute the sausage and garlic over the cheese.
Top with the tomatoes. Sprinkle on the seasonings and Parmesan cheese.
Bake for 15 minutes at 500 degrees. Then lower the temperature to 400
degrees and bake for 25 to 35 minutes longer. Lift up a section of the
crust from time to time with a spatula to check on its color. The
crust will be golden brown when done. Serve immediately.

 

[Teresa Lynn]

Sbarro Tomato Sauce
2 − 1 lb. 12 oz. Cans Crushed Tomatoes
1 − Tomato Can Cold Water
4 Oz. Grated Romano Cheese
12 oz. Olive Oil
10 oz. Diced Onions
1 oz. Chopped Fresh Garlic
1/2 oz. Chopped Fresh Italian Parsley
3 oz. Sherry Cooking Wine
**SPICES**
2 Tbls. Salt
2 tsp. Oregano
1/2 tsp. Crushed Red Pepper
1/2 tsp. Black Pepper
2 tsp. Basil
1. Heat oil until hot but not smoking. Add onions and saute until
almost browned. Add garlic.
2. When garlic is brown, de−glaze pan with sherry. Add parsley and stir.
3. Add tomatoes, water, cheese, and spices. Mix well.
4. Bring just to boil and simmer one hour.

 

[Teresa Lynn]

Sbarro Spinach and Cheese Rolls Florentina
2 − 10 oz. packages frozen chopped spinach −
Thawed in refrigerator overnight
1 lb. ricotta cheese
3/4 lb. shredded mozzarella cheese
2 oz. grated Romano cheese
1/2 teas. black pepper
1/4 lb. (1 stick) butter or margarine, lightly melted
12 lasagna noodles
16 oz. jar spaghetti sauce (thinned with a little water)
Cook lasagna noodles according to package directions. Drain
carefully so as not to break noodles. Rinse and lay out flat
on a cookie sheet. Set aside.
Squeeze the excess moisture out of spinach. Place in a bowl
and add ricotta, mozzarella, Romano, pepper, and melted butter.
Mix just long enough to combine ingredients; the ricotta should
not be green.
Evenly divide the spinach mixture among noodles. Spread
mixture evenly over noodles leaving a one inch space on top and
bottom. Starting from one end, roll each noodle up over
filling. Place them seam side down in a lightly oiled casserole
dish allowing only one layer of rolls. Pour warmed sauce over
all, cover, and bake at 350F for 20 − 30 minutes or until
heated throughout.
NOTE: The spinach mixture is the same as used in spinach and
cheese calzones.

 

[MissChef]

OMG...... Love this thread! Thanks Teresa! I love all of those recipes!
And Stephanie, your welcome, you must make that pesto one, because as my daughter would say, it's "wicked cool!"
As for the 3 cheese garden pizza, I will post it here, but you can find it on PC's website, under recipes for new consultants, just go to the recipe tab and you'll find it from there! But I'll attach it too, now everything that is easy, like pop can pizza crust, I just change it to our pizza crust or homemade... our crust is really good made with our garlic oil and add Italian seasoning, takes away a lot of that baking soda flavor too.:chef: :balloon:

 

[crystalscookingnow]

For the chicken quesedillia pizza, this is what I use:

Pizza crust - I don't like ours, I know, the nerve, right!?

Top the crust with red enchilada sauce, diced green chilies & some cheddar cheese.

Slice uncooked chicken into thin strips. Marinade in oil, worchestershire sauce & garlic. drain some of the marinade, but not all. Saute chicken until cooked. Add sliced green pepper & onion. Saute until crisp-tender.

Add the chicken & veggies to the top of the pizza. Then sprinkle with more shredded cheddar & mozzerella. Bake until the crust is golden & cheese is bubbly. Serve with lettuce, tomato, salsa & sour cream.

Ok - I'm officially hungry for this now!

 

[hperschnick]

OOps, I forgot to give a recipe for the pizza dough: About 33 cents for 3 pizzas worth of dough!

OK, I copied this recipe and I'm really excited about it... but... as I was reading through it doesn't say how to COOK it. Temp, time, from fresh, from frozen, thaw first... I usually just buy the frozen stuff and I don't bake breads and such so I'm CLUELESS as to where to start!

HELP!! Thanks!

 

[Stephaniecafe]

Oh my. Oh my. Sooo sorry. yes. 425 for 20-25 minutes from frozen. You may defrost first, but not necessary.

 

[Stephaniecafe]

Kelly,
there is a california pizza cookbook. Can't remember its exact name but I have given it as a gift with our stones.

I freeze the sauce in baggies flat and lay on my counter to defrost. (Or in the stainless skillet)

Perfect! The sauce will look curdled just defrosted, but once boiled, it will return to the right `consistency.

 

[Stephaniecafe]

Teresa, I am so thrilled to use those recipes!! Wow. Respect.

 

[MissChef]

Teresa, I am so thrilled to use those recipes!! Wow. Respect.

Waving "Hi"!! Good Morning, Stephanie!
Woke up this morning to 4-5 inches of more freakin snow! :yuck: :grumpy: :grumpy: But it's melting already!
Love all your tips! Thanks!:balloon: :thumbup:

 

[MissChef]

For the chicken quesedillia pizza, this is what I use:

Pizza crust - I don't like ours, I know, the nerve, right!?

Top the crust with red enchilada sauce, diced green chilies & some cheddar cheese.

Slice uncooked chicken into thin strips. Marinade in oil, worchestershire sauce & garlic. drain some of the marinade, but not all. Saute chicken until cooked. Add sliced green pepper & onion. Saute until crisp-tender.

Add the chicken & veggies to the top of the pizza. Then sprinkle with more shredded cheddar & mozzerella. Bake until the crust is golden & cheese is bubbly. Serve with lettuce, tomato, salsa & sour cream.

Ok - I'm officially hungry for this now!

Yummy! I love mexican style pizza too! In fact WHEN (and that is not often) I go to Taco Bell, I always get the mexican pizza!
I will make this, But I'll probably use our crust because I love it! I think I might add some of our Southwest Seasoning to it.... thanks for sharing....I'm really hungry now! :chef:

 

[crystalscookingnow]

Yummy! I love mexican style pizza too! In fact WHEN (and that is not often) I go to Taco Bell, I always get the mexican pizza!
I will make this, But I'll probably use our crust because I love it! I think I might add some of our Southwest Seasoning to it.... thanks for sharing....I'm really hungry now! :chef:

It's so yummy!! I just went to the store & got some chicken for this for us tonight! I'll have to make the kids a cheese/marinara pizza instead.

 

[hperschnick]

Oh my. Oh my. Sooo sorry. yes. 425 for 20-25 minutes from frozen. You may defrost first, but not necessary.

Awesome! thanks!

 

[JAE]

After posting the Deluxe Turkey Club Pizza, I had to make it for dinner, tonight. Love it. Even my picky eater ate it without complaining. I usually don't use real bacon. I use smoked turkey ham or turkey bacon. Tonight, because I was in a pinch for time, I used real bacon, and it was greasy, too greasy. Even my dh who likes greasy noticed the grease. Otherwise, this is a great pizza if you want something different that the kids will eat. I ate too much though.

 

[Stephaniecafe]

We had a supreme and amazing pizza night tonight!!! The boys ranted and raved and my husband was sooo and happy. I made the Cathy special with pesto and artichoke hearts on whole wheat sourdough crust! Thanks for the "mom- you're the bestestt cooker ever!" from my 5 yr old. Like music to my soul! I also made the Little Cesars' pizza sauce! My husband-- an official addict of the crazy bread sauce was quite pleased, he kept saying it tasted just like the real stuff. Cool. Good recipes, great friends. I love you guys!!
I have some great ammo for the next few weeks. Keep the recipes coming and I will as well! I think I might just suggest this as a power cooking option. Wouldn't that be fun for a host? Make one, leave two in your freezer!

 

[Shawnna]

okay...I am not a bread eater, so I don't like deep dish pizza. I like thin and crispy. Anyone know how to make a think and crispy type crust? All of the pre-made ones are deep dish. I can't get the canned pizza crust thin enough. any suggestions?

 

[Stephaniecafe]

Lavosh is an excellent base for thin crust pizza for those who don't want to mess around with dough. It is available in most grocery stores where one would find special Kosher and Jewish cooking ingredients.

 

[MissChef]

We had a supreme and amazing pizza night tonight!!! The boys ranted and raved and my husband was sooo and happy. I made the Cathy special with pesto and artichoke hearts on whole wheat sourdough crust! Thanks for the "mom- you're the bestestt cooker ever!" from my 5 yr old. Like music to my soul! I also made the Little Cesars' pizza sauce! My husband-- an official addict of the crazy bread sauce was quite pleased, he kept saying it tasted just like the real stuff. Cool. Good recipes, great friends. I love you guys!!
I have some great ammo for the next few weeks. Keep the recipes coming and I will as well! I think I might just suggest this as a power cooking option. Wouldn't that be fun for a host? Make one, leave two in your freezer!

Yay! So you loved it or what!!!????!!! Isn't it soooo good! I made the 3 cheese garden pizza again tonight for a show and it was fabulous, you have to make that one next week!!! I am going to be picking up some of the wheat pastry flour this weekend and make a few things this week. I might have to wander on over to the sourdough bread thread and make some of that sourdough wheat! Cause that sounds yummy! And I'm so glad that you shared that about your 5 year old's comment about being the best cooker!! I love those statements! My kids always say when they are eating a treat that I made "you can tell this is mama made!" They say they can just tell, cause "everything taste more special when Mom makes it~!" My son says he can taste my love! Awwwww, you got to love your kids!:love:
Hey Stephanie I have a question??? How old is your other son and what are their names?

And back to the pizzas, I also can't wait to try those sauces too!

Lavosh is an excellent base for thin crust pizza for those who don't want to mess around with dough. It is available in most grocery stores where one would find special Kosher and Jewish cooking ingredients.

Again!! What a great addition to this board that you are, my friend! I just want to go be like a sponge and suck up your knowledge! You fasinate me with all that you know! :balloon: Thank you for spreading your knowledge and at my house we would say.... "thanks for spreading the love!!!!:love: :love:

 

[Stephaniecafe]

Yes! Love the pizza! Made it for the fam... had dinner and rushed off to a show! Power cooking again! Gotta love it!
My son's, the lights of my life and pure gifts from God-- Samuel:angel: . Age 8. Talks a blue steak until my head hurts. Dad says he gets that from his mother. I think he gets his goofyness from dad!:yuck: Luke is my 5 yr old. Such a doll-- quiet and thoughtful. Night and day, but totally brothers!

 

[zmom58]

Loved reading all of this! Such great recipes from great moms and chefs!
Here is my super pizza dough recipe:
Buttermilk Thin Crust Crust Dough
1 tsp. active dry yeast
2 c. Bread Flour
1/4 tsp. salt
1/2 tsp. baking soda
1 Tbls. Olive oil or Garlic oil
3/4 cup lukewarm buttermilk

Put in Bread Machine and process on dough setting.
This can be a thin or thick dough depending on your pan size. It is delicious.
Also, the best flour in the world is King Arthur Flour, their bread flour is higher in gluten and the absolute best flour you can buy for bread baking, etc...

My recipe is from a book entitled "The Best Pizza is Made at Home"
Nitty Gritty Cookbooks by Donna Rathmell German.
Enjoy!:love:

 

[MissChef]

Thanks zmom58! The more recipes the happier we are! :thumbup:

 

[KellyTheChef]

Stephanie....

I made your white sauce for my pizza the other night...so good! I added some hot sauce and lots of pepper. Still seemed like it was missing some sort of a "kick" that I get from restaurant white sauces. Any other ideas to give it some extra flavor? I was thinking maybe sauteeing some onions along with the garlic next time.

BTW- it makes a SUPER mac-n-cheese sauce! I had some cheese tortalini and added the leftover sauce to that. YUM!

 

[Stephaniecafe]

Kelly, I didn't check this thread and missed this question...Sorry. You can saute some onions at the beginning, add a bay leaf, a grating of fresh nutmeg, fresh cracked pepper in abundance added tabasco (don't go too crazy with hot sauce and cream because it is vinegar based and may curdle it-- add like 1/8tsp baking soda to counter this acid if you really like hot sauce). A lot of times if you want a spicy garlic sauce you can add the garlic at the end and not saute it. It will keep a good kick! I use this all the time with mac and cheese. Side note, I don't use a lot of cheese because I have a bit of an allergy. So, yea if you want a lot of cheddar or something you can add it. I wouldn't add it until the end or it can get a pretty grainy texture. I usually take it off the heat and then add the cheese to keep it smooth.

 

[reba515]

Here is the recipe I use almost every week, it's really easy and doesn't take hours to rise.

I will sometimes buy the reduced produce at the market, take it home, cut it up and freeze it in ziplocks.The veggies aren't rotten :yuck: they just may be not perfect anymore, maybe some wrinkles in the skin or peppers that are a little on the softer side.

Then on pizza night i can just grab whatever toppings from the freezer and throw them on.

 

[Stephaniecafe]

Hey, I had to revisit this thread. One of my new recruits called me and asked me where in the store to buy pizza crust and I smiled to myself. Thought I would bump this thread up so she could get some ideas without having to tell her how to find it. It is amazing to me that this business has brought her to me! Really! It has been fun to get her perspective on things (as one who doesn't consider herself a cook and is still willing to jump in and sell!). Any new pizza ideas since we last spoke ladies? We had the mole chicken pizza a week or so ago. I liked it, but used the store bought variety of mole sauce down here. I made the crust with some added cornmeal and it was awesome! Froze some, and am getting ready to bust it out. Any more grand yummyness? I am thinking of doing some kind of fajita pizza using salsa verde as the base. DH has found a new love in green salsa. So, that is our latest experiment. I think the avocado lime sauce that goes on the family size burrito would be excellent squeezed all over the top after it cooks. Hmmm. We'll let you know what the verdict is!