Mexican Pizza

Ingredients:

approx 1/2 lb ground beef or ground turkey;

1/2 TBSP taco seasoning;

1/4-1/2 cup re fried beans;

1/4-1/2 cup salsa ( jarred or homemade);

1/4-1/2 cup shredded cheddar cheese (or your desired flavor);

2- 4in flour tortillas;

your choice of toppings, ex: tomatoes, green onions, olives.

Preparation:

Preheat oven to 350 degrees. Brown ground beef in skillet. Add in taco seasoning. Drain if needed. Spray baking sheet with non stick cooking spray. Lay one tortilla on sheet. Spread with beans, then, with meat. Cover with second tortilla. Bake for 10 minutes. Remove from oven. Spread top tortilla with salsa, then, top with cheese and desired toppings. Bake an additional 5-10 minutes or until cheese is melted completely.

Quick Pizza Dough

Ingredients:

1 package of yeast;

1 c warm water;

1 tsp sugar;

1 tsp salt;

2 t oil;

2 1/2 c flour;

1 t Italian Seasoning;

1/4 t garlic powder;

2 t cornmeal.

Preparation: 

Dissolve yeast in warm water and add sugar. Let yeast sit about 10 minutes (you want it good and foamy). Stir in remaining ingredients until blended. Beat vigorously 20 strokes. (I did this all in my kitchen aid) Allow dough to rest 5 minutes in a bowl with saran wrap or a towel over it. Preheat oven to 425, spread dough onto a lightly greased baking sheet sprinkled with corn meal (optional). Top with desired toppings and bake for 20 minutes.

Breakfast Pizza with Hash Brown Crust

Ingredients:

1/2 32-oz bag frozen hash brown potatoes; thawed;

cooking oil spray;

6 eggs;

1 1/2 tablespoons butter or margarine;

salt and pepper to taste;

3/4 cup sharp cheddar cheese; (up to 1 cup), shredded;

4 slices bacon; (up to 6), cooked crisp, torn into bite-size piece.

Preparation:

Spray a Pyrex pizza dish with cooking oil spray. If you don't have this type of dish, use any appropriate oven-proof dish or baking pan. Place one layer of thawed hash brown potatoes in a circle on your dish or pan. Spray the top with cooking oil spray. Place in a 400 degree oven for 20 minutes, or until soft, and then turn oven to broil and broil for 3 to 5 minutes. (You may cook the hash browns on the cooktop, by placing then in a deep skillet, adding 3 tablespoons cooking oil, and cooking for 4 to 7 minutes. This is much faster and gives a browner, crispier look to the hash browns, but it does introduce some extra fat.) Now that the hash brown crust is ready, make your scrambled eggs. Break 6 eggs into a bowl, season to taste with salt and pepper, stir them around a bit, and pour them into a hot skillet that has 1 1/2 tablespoons of melted butter or margarine. (I remove 2 of the yolks, in order to make lighter scrambled eggs.) Quickly move the eggs around over medium to high heat, so that they cook quickly and do not become hard and rubbery. Immediately place them evenly on the top of your prepared hash brown pizza crust. Next, sprinkle your desired amount of shredded Cheddar cheese (about 3/4 cup to 1 cup) over the pizza, and then top with pieces of crisp bacon (about 4 to 6 slices worth). Now, place your breakfast pizza back into a 400-degree oven for about 5 to 8 minutes, until the cheese melts and the bacon crisps up a little more. Remove from the oven, and serve immediately with your favorite breakfast drink! Note: This pizza should be spooned out in servings, not sliced in pizza pieces. It's an very enjoyable way to start the day!

Pizza Margherita

Ingredients:

2(10-ounce) portions frozen pizza dough, thawed;
flour for work surface;
4tomatoes, thinly sliced;
2tablespoons olive oil;
kosher salt and black pepper;
1cup shredded mozzarella;
1/2cup thinly sliced basil leaves.

Preparation:

Arrange oven racks in the lower and upper thirds of the oven.

Roll out the dough on a well-floured surface to make two 12-inch rounds. Transfer to two ungreased baking sheets (or two 12-inch pizza pans).

Arrange the tomatoes on top of the dough, overlapping them slightly. Drizzle with oil and season well with salt and pepper.

Bake the pizzas for 10 minutes. Remove from oven and top with the mozzarella and basil.

Bake 5 minutes longer, until the cheese melts and the edges of the pies are crisp and lightly browned.