SRIRACHA BBQ TOFU PIZZA WITH PEPPER JACK ON SPELT CRUST VEGAN RECIPE

Ingredients: 
No Rise Spelt Crust:
1/4 cup + 2 Tbsp warm hot water
1 tsp maple syrup
2 tsp active yeast
3/4 cup spelt flour
1 Tbsp cornstarch or arrow root starch
1/3 tsp salt
2 tsp extra virgin olive oil

Method:
1. Marinate the bbq Tofu: Press the tofu in paper towels well by hand or keep pressed in kitchen towel under  a 10 lb weight for 15 mins. Add the sauces, garlic and pressed tofu in a bowl and let sit until ready to use.

2. Make the Pizza dough: In a bowl, add water, yeast, maple. Mix and let sit for 5 minutes or until frothy. in another bowl, add the dry ingredients. Mix well and add to the yeast mixture. Add oil if using, mix and knead for 2 minutes or until smooth. Roll the dough out on parchment using a little flour if needed into a 12 to 13 inch oval. (roll it out using a rolling pin. spelt dough does not work well with stretching like a regular pizza dough). Let rest near the oven while you preheat it to 450 degrees F.

3. Prep the veggies and get the sauce and other ingredients ready. Spread marinara on the shaped dough. Layer the onions, peppers, other veggies. Sprinkle salt and pepper. Add marinated tofu. Drizzle any leftover sriracha bbq sauce over the tofu. Add enough shredded Pepper Jack.

4. Bake at pre-heated 450 de F for 12 to 14 mins. Take the pizza out. Sprinkle chopped cilantro, slice and serve!

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bbq pizza, pizza 11:00 AM No comments

pesto grilled pizza with sausage and peppers

INGREDIENTS

1   pound prepared pizza dough

2   tablespoons olive oil

1   small red bell pepper, sliced into short strips

8   ounces shredded Fontina cheese

3   hot Italian sausage links, grilled, diagonal sliced

1   cup ricotta cheese, room temperature 

Salt and black pepper, as needed

1/4  cup refrigerated basil pesto, room temperature

DIRECTIONS

1. Heat oven to 450 degrees F.

2. Preheat grill.

3. Divide dough ball into 4 pieces; roll each into a 6-inch crusts. Brush both sides lightly with oil. Carefully place one crust on grill and heat for 1 to 2 minutes or until light golden brown, flip with spatula and grill on other side for 1 minute. Remove from grill and repeat with remaining crusts.

4. Combine 1 tablespoon oil, peppers and onions in nonstick skillet; heat over medium-high heat for 2 minutes or until tender crisp.

5. Top grilled crusts evenly with shredded fontina cheese, sliced sausage and pepper mixture; arrange on baking sheets and heat in oven for 5 to 8 minutes or until golden and bubbly-hot. Remove from oven.

6. Spoon dollops of ricotta evenly over baked pizza; season lightly with salt and black pepper. Drizzle pesto over ricotta; slice each pizza in quarters.

pizza 8:47 AM No comments

white pizza bagel appetizers

INGREDIENTS

1  17  ounce package Pepperidge Farm® Plain Mini Bagels , split 
Garlic powder
1   cup shredded mozzarella cheese (about 4 ounces)
1/4  cup sliced pitted ripe olive
1/4  cup finely chopped green pepper or red pepper
1/4  teaspoon dried oregano leaves, crushed

DIRECTIONS

1. Heat the oven to 400 degrees F. Place the bagel halves, cut-side up, on an ungreased baking sheet. Sprinkle with the garlic powder. Bake for 5 minutes or until the bagels are lightly toasted.
2. Top the bagles with the cheese, olives, pepper and oregano. Bake for 5 minutes or until the cheese is melted.

Tip:

1. You can serve these tasty bites with warm Prego® Traditional Italian Sauce for dipping.

appetizers, pizza 6:38 AM No comments

tuna appetizer pizza

INGREDIENTS

1 1/2  cups Original Bisquick® mix
1/3  cup boiling water
2   tablespoons sliced green onions
1   package cream cheese, softened (8 ounces)
1/2  cup sour cream
1   teaspoon dried dill weed
1/8  teaspoon garlic powder1   can tuna, drained (5 ounces)
3   cups fresh vegetables, such as sliced mushrooms, cherry tomato halves, chopped broccoli
1   cup shredded cheese (4 ounces)

DIRECTIONS

1. Heat oven to 450 degrees F. In medium bowl, stir Bisquick mix, boiling water and onions until soft dough forms; beat vigorously 20 strokes.
2. In ungreased 12-inch pizza pan, pat dough with floured hands, forming 1/2-inch rim.
3. Bake about 10 minutes or until light brown. Cool 10 minutes.
4. In medium bowl, stir cream cheese, sour cream, dill weed, garlic powder and tuna until smooth; spread evenly over crust. Refrigerate 1 to 2 hours or until chilled. Just before serving, top with vegetables and cheese. Cut into bite-size wedges. Refrigerate any remaining wedges.

appetizers, pizza 6:22 AM No comments

pizza burgers

INGREDIENTS

1   egg, lightly beaten
1/3  cup canned mushroom stems and pieces, drained and chopped
1/4  cup seasoned fine dry bread crumbs
2   tablespoons milk
1   teaspoon dried Italian seasoning, crushed
1/4  teaspoon salt
1   pound lean ground pork
8   1/2-inch-thick slices French bread
1  8  ounce can pizza sauce
1/4  cup sliced pitted ripe olives
1/4  cup shredded mozzarella cheese (1 ounce)

DIRECTIONS

1. In a medium bowl, combine egg, mushrooms, bread crumbs, milk, Italian seasoning, and salt. Add ground pork; mix well. Shape mixture into four 3/4-inch-thick patties.
2. For a charcoal grill, place patties on the rack of an uncovered grill directly over medium coals. Grill for 14 to 18 minutes or until done (160 degrees F), turning once halfway through grilling. Toast bread slices on the grill. (For a gas grill, preheat grill. Reduce heat to medium. Place patties, then bread slices on grill rack over heat. Cover and grill as above.)
3. For sauce: In a small saucepan, combine pizza sauce and olives; heat through.
4. Serve burgers between bread slices with sauce and cheese. Makes 4 servings.

burger, pizza 8:24 AM No comments

beef and blue pizza

INGREDIENTS

1/2  of a medium red onion, cut into thin slivers
2   tablespoons olive oil
1   Italian bread shell (such as Boboli)
8   ounces thinly sliced cooked roast beef
1   small sweet pepper, seeded and chopped
4   ounces crumbled blue cheese
1/4  teaspoon pizza seasoning (optional)

DIRECTIONS

1. Position oven rack in center of oven. Preheat oven to 425F. In large skillet cook onion in 1 tablespoon of the olive oil over medium-high heat 3 to 5 minutes or until onion is just tender. Place bread shell on baking sheet; brush with remaining olive oil. Bake 5 minutes.
2. Meanwhile, stack beef slices on cutting board; slice into strips. Top shell with beef, sweet pepper, onion, cheese, and pizza seasoning. Change oven setting to broil. Broil pizza 4 to 5 minutes or until toppings are heated through and crust is browned. Cut in wedges. Serves 4.

pizza 8:18 AM No comments

pizza fish fillets

INGREDIENTS

1 1/2  pounds fresh or frozen haddock, cod, or orange roughy fillets, 1/2- to 3/4-inch thick
Nonstick cooking spray
1/2  teaspoon lemon-pepper seasoning
12   ounces spinach fettuccine
2   cups sliced fresh mushrooms
1   medium green sweet pepper, chopped
1   medium onion, chopped
1/4  cup water
1  8  ounce can pizza sauce
1/2  cup shredded mozzarella cheese (2 ounces)

DIRECTIONS

1. Thaw fish, if frozen. Cut the fish into 6 serving-size pieces. Spray a 2-quart rectangular baking dish with nonstick cooking spray. Place fish in the prepared baking dish, tucking under any thin edges so fish cooks evenly. Measure the thickness of the fish. Sprinkle the fish with the lemon-pepper seasoning.
2. Bake fish, uncovered, in a 450 degree F oven until fish just flakes easily with a fork (allow 6 to 9 minutes per 1/2-inch thickness). Drain off any liquid.
3. Meanwhile, cook fettuccine according to the package directions. In a medium saucepan cook mushrooms, green sweet pepper, and onion in the 1/4 cup water, covered, about 5 minutes or until tender. Drain; add pizza sauce. Heat through.
4. Serve fish on fettuccine; spoon sauce over fish. Sprinkle with cheese. Makes 6 servings.

pizza 8:15 AM No comments

tostada pizza

INGREDIENTS

1   pound lean ground beef
3/4  cup water
1   ounce can diced green chile peppers, drained
2   tablespoons taco seasoning mix
1   teaspoon chili powder
1   tablespoon cornmeal
1  13.8 ounce package refrigerated pizza dough
1  15  ounce can pinto beans, rinsed and drained
1   cup shredded cheddar or Monterey Jack cheese (4 ounces)
1   cup shredded lettuce
1   medium tomato, chopped
1/2  cup thinly sliced green onions (4)
Bottled taco sauce (optional)

DIRECTIONS

1. In a large skillet cook ground beef until brown. Drain off fat. Stir in the water, chile peppers, taco seasoning mix, and chili powder. Bring to boiling; reduce heat. Simmer, uncovered, 15 to 20 minutes or until most of the liquid is gone.
2. Meanwhile, preheat oven to 400 degrees F. Grease a baking sheet and sprinkle with the cornmeal. Unroll pizza dough onto the baking sheet. Bake for 5 minutes.
3. In a small bowl mash pinto beans with a fork. Spread beans over partially baked dough to within 1/2 inch of edges. Spoon meat mixture over beans. Bake, uncovered, 10 minutes more or until crust is just golden. Sprinkle with the cheese. Bake 1 to 2 minutes more or until cheese is melted. Top with lettuce, tomato, and green onions. Cut into 12 pieces. If desired, serve with taco sauce.
4. Makes 6 servings

Variation
Taco Pizza: Prepare as above, except add crushed tortilla chips or corn chips to the toppings. In desired, serve with dairy sour cream.
Per 2 pieces: 470 cal., 20 g total fat (8 g sat. fat), 67 mg chol., 989 mg sodium, 47 g carbo., 6 g fiber, 29 g pro.
Daily Values: 24% vit. A, 23% vit. C, 22% calcium, 24% iron
Exchanges: 3 Starch, 3 Medium-Fat Meat, 1/2 Vegetable

pizza 8:10 AM No comments

seafood-artichoke pizza

INGREDIENTS

1  10  ounce package refrigerated pizza dough
1  9  ounce package frozen artichoke hearts
1  14 1/2 ounce can pizza-style chunky tomatoes
1  8  ounce package frozen, crab-flavored, fish pieces, thawed and cut into 2-inch pieces, or one 6-ounce package frozen cooked shrimp, thawed
1/2  cup grated Parmesan cheese

DIRECTIONS

1. Lightly grease an 11- to 13-inch pizza pan. Unroll pizza dough and transfer to greased pan, pressing dough out with your hands. Build up edges slightly. Prick generously with a fork. Bake in a 425 degree F oven for 7 to 10 minutes or until lightly browned.
2. Meanwhile, cook artichoke hearts according to package directions. Cut any large artichoke hearts into bite-size pieces.
3. Spread pizza-style chunky tomatoes over hot crust. Arrange artichoke hearts and fish pieces or shrimp atop tomatoes. Sprinkle with Parmesan cheese. Bake for 5 to 7 minutes or until heated through. Makes 4 servings.

pizza 8:03 AM No comments

two pizzas in one

INGREDIENTS

1/2  pound bulk Italian sausage or ground beef
2  15 - 15 1/2 ounces frozen cheese pizzas
1/2  cup chopped green sweet pepper
1  2  ounce can mushroom stems and pieces, drained
1   cup shredded Cojack cheese (4 ounces)

DIRECTIONS

1. Cook Italian sausage or ground beef until brown. Drain fat.
2. Place one cheese pizza on a greased baking sheet. Top with cooked sausage or beef, green pepper, and mushrooms. Top with remaining cheese pizza, crust side up. Cover pizza with foil.
3. Bake in a 375 degree F oven for 30 minutes. Remove foil and bake for 10 minutes more. Sprinkle shredded cheese over pizza. Bake about 5 minutes more or until cheese melts. Makes 6 servings.

pizza 7:57 AM No comments

polenta pizza

INGREDIENTS

1   tube precooked polenta
2   teaspoons Pizza sauce
2   teaspoons Part-skim mozzarella, shredded

DIRECTIONS

1. Heat toaster oven to 375 degrees F. Cut a 1/2-inch-thick slice from a tube of precooked polenta. Place on foil, spread with 2 teaspoons of pizza sauce, then sprinkle with 2 teaspoons mozzarella cheese. Bake until cheese melts.

pizza 7:52 AM No comments

pizza margherita

INGREDIENTS

1   recipe Pizza Dough (see www.bhg.com)
1   tablespoon olive oil
1  15  ounce can crushed tomatoes, undrained (1-3/4 cups)
1   tablespoon snipped fresh basil
2   cloves garlic, minced
2   tablespoons tomato paste
16   ounces fresh mozzarella, sliced 
Fresh basil leaves

DIRECTIONS

1. Preheat oven to 375 degree F. Prepare Pizza Dough as directed, using the Thin-Crust Pizzas directions. Drizzle dough with olive oil.
2. For sauce, in a medium bowl, combine tomatoes, snipped basil, garlic, and tomato paste. Spread a thin layer of sauce over dough in each pan.
3. Bake in the preheated oven for 15 minutes. Remove pizzas from oven and place mozzarella in single layer on top of the sauce. Bake for 10 to 13 minutes more or until crust bottom is crisp and brown. Top with basil leaves. Cut pizzas into wedges and serve immediately. Makes 8 servings.

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pizza 7:49 AM No comments

taco pizza

INGREDIENTS

Nonstick cooking spray
1  1  pound loaf frozen whole wheat bread dough, thawed
12   ounces lean ground beef
1/2  cup chopped onion (1 medium)
1/2  cup bottled salsa
1 1/2  cups chopped tomatoes (2 medium)
1/2  cup shredded cheddar cheese (2 ounces)
1/2 - 1   cup shredded lettuce and/or spinach
1   cup baked tortilla chips, coarsely crushed
Light dairy sour cream and/or bottled salsa (optional)

DIRECTIONS

1. Lightly coat a 12- to 13-inch pizza pan with nonstick cooking spray. Pat dough evenly into prepared pan, building up edges slightly. (If dough is hard to pat out, allow to rest for 10 minutes.) Prick crust all over with a fork. Bake in a 425 degrees oven for 12 minutes.
2. Meanwhile, in a large skillet cook the ground beef and onion until meat is brown and onion is tender. Drain off fat. Stir in the 2/3 cup salsa. Top partially baked crust with meat mixture. Bake for 5 minutes more. Sprinkle with tomatoes and cheese. Bake for 2 to 3 minutes more or until cheese melts.
3. To serve, top with lettuce and tortilla chips. If desired, serve with sour cream and/or additional salsa.

Tip:
For a Stuffed Crust Pizza: Lightly coat a 12- to 13-inch pizza pan with nonstick cooking spray. Pat dough evenly into prepared pan, extending edges over pan slightly. (If dough is hard to pat out, allow to rest for 10 minutes.) Sprinkle 2 ounces shredded cheese in a thin strip around the edge of the dough. Moisten edge of dough. Fold down edge over cheese and seal tightly to enclose the cheese. Prick crust all over with a fork. Bake as above.

pizza 7:45 AM No comments

Pizza Roll-Ups

INGREDIENTS

1 loaf frozen French bread dough or 1 loaf italian bread dough or 1 loaf all purpose bread dough
1 lb lean ground beef or 1 lb turkey
1 teaspoon salt
1/2 teaspoon pepper
2 cups grated part-skim mozzarella cheese
1 teaspoon Italian herb seasoning
1 tablespoon fresh parsley, chopped
4 cups italian tomato sauce

DIRECTIONS

1.Thaw dough; roll it into 14 x 24-inch rectangle about 1/4 inch thick.
2.Brown ground beef or turkey; stir in remaining ingredients except Italian tomato xauce.
3.Spoon filling evenly onto dough, slightly pressing filling into dough.
4.Roll dough lengthwise like a jelly roll, and cut into 24 1-inch slices.
5.Treat 2 rimmed cookie sheets with nonstick spray; lay slices on sheets about 1 inch apart.
6.Preheat oven to 400°F.
7.Let roll-ups sit for 10 minutes.
8.Bake for 20-25 minutes or until golden.
9.Cool roll-ups and freeze in 4 1 gallon bags, 6 per bag.
10.Slip a 1 quart bag with 1 cup sauce into each bag of pizza roll ups.
11.To prepare, thaw roll-ups and warm them in a preheated 400°F oven for 10 minutes or put them frozen in the microwave; heat on high for about 2 minutes.
12.Serve with warmed Italian tomato sauce.

ground beef, pizza 5:36 AM No comments