New Consultant--- Looking for Pizza Recipe

[mainelyamom]

Looking for a yummy pizza recipe to make for an upcoming show. I'm also making a chocolate trifle for dessert. Anyone, have a recipe they love?

Jess

 

[ChefBeckyD]

The Chicken Enchilada Pizza in the new Seasons Best cookbook is delicious! I've made it for a few shows so far, and it's been a hit every time!

 

[mainelyamom]

I was just looking at this.... thanks!

 

[pkd09]

Three Cheese Garden Pizza or Spinach Carbonara Pizza. Three Cheese is done on lg round stone. Spinach Carbonara is done in lg bar pan.

 

[denise703]

Not a PC recipe, but I do this all the time...

For sauce... 28 oz can of crushed tomatoes & 1 medium onion sliced thin. cook it down for about 1/2 hour until thick. I also add some fresh basil after it cooks down some.

Pillsbury crust from refrigerated section... they make 2 - a thin crust or a thick crust. Since I do this in the large bar pan, I use the thick crust. Use basting brush to apply olive oil to pan. Shape dough in pan. I sometimes don't even stretch it all the way. Cook crust at 450 until slightly brown on bottom. Take out and top with sauce, sprinkle of oregano, parm and mozzerella. Add any topping you have left in the fridge and put back in oven until cheese melts ... I get rave reviews every time!

 

[613flavah]

cool veggie pizza, it uses tools found in your new kit and it's an easy yummy quick recipe to practice on.

Cool Veggie Pizza

1 can (8 oz.) refrigerated crescent rolls

1 package (8 oz.) cream cheese, softened

1-1/2 teaspoons mayonnaise

1 teaspoon Dill Mix or dill weed

salt and pepper to taste

2 cups of a variety of fresh vegetables: zucchini, mushrooms, carrots, green or red peppers, green onions, seeded tomatoes, seeded cucumbers, etc.

1 oz. (1/4 cup) shredded cheddar cheese, if desired

Preheat oven to 350° F.

Spread crescent roll dough onto 13-inch baking stone and pinch seams together (you can probably use a cookie sheet as well). Bake 10-12 minutes until lightly browned. Remove from oven and let cool completely.

Blend cream cheese, mayonnaise, dill weed, salt and pepper. Spread the cream cheese mixture on top of cooled crust. Coarsely chop or crinkle cut chosen vegetables.

Sprinkle layer of each vegetable over pizza. Top with grated cheese, if desired. Refrigerate before serving.

Yield: 8-10 appetizer servings