Pizza Dip

Pizza Dip

I love to find a new appetizer recipe and make it for dinner.  Not only is it usually pretty easy, but the kids love having something different and I like to try out the recipe before I’m asked to bring a little something with me anywhere.  This pizza dip, found at Closet Cooking didn’t disappoint. 

Pizza DipOoey gooey, cheesy goodness popping with flavor from the pepperoni, served on top of garlic-rubbed French bread.  And hey!  With the green peppers, I can say we had a vegetable with dinner, too!

Ingredients

  • 4 oz. cream cheese, room temperature
  • 1/4 cup sour cream
  • 1/4 cup mayonnaise
  • 1/2 cup mozzarella, grated
  • 1/4 cup parmesan, grated
  • 1 cup tomato & basil pasta sauce
  • 1/2 cup mozzarella, grated
  • 1/4 cup parmesan, grated
  • handful pepperoni, sliced
  • 1/4 cup green pepper, sliced
  • 1/4 cup black olives, sliced
  • 1/2 cup mushrooms

Directions

Preheat oven to 350

  1. In a small bowl, mix the cream cheese, sour cream mayonnaise, 1/2 cup mozzarella and 1/2 cup parmesan then spread it across the bottom of a pie plate.
  2. Spread the tomato basil sauce on top then sprinkle on the remaining cheeses, green pepper, mushrooms, olives & pepperoni.
  3. Bake about 20 minutes or until the cheese is melted and golden brown.
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Cafe Deep Dish Pizza

Cafe Deep Dish Pizza

found at All Recipes

  • 1 can pizza dough
  • 1 pound Italian sausage
  • 2 cups shredded mozzarella cheese
  • 8 ounces sliced fresh mushrooms
  • 1 small onion, chopped
  • black olives, sliced
  • 2 teaspoons olive oil
  • 1 (28 ounce) can diced tomatoes, very well drained (I opened these first and drained them in the sink while I prepped the rest)
  • 3/4 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon fennel seed
  • 1/4 teaspoon garlic powder
  • 1/2 cup freshly grated Parmesan cheese
Directions
  1. Preheat the oven to 350 degrees. Press the dough into the bottom and up the sides of a greased 9×13 inch baking dish.
  2. Crumble the sausage into a large skillet over medium-high heat. Cook and stir until evenly browned. Remove the sausage with a slotted spoon, and sprinkle over the dough crust. Sprinkle mozzarella cheese evenly over the sausage.
  3. Add mushrooms and onion to the skillet; cook and stir until the onion is tender. Stir in the tomatoes, oregano, salt, fennel seed and garlic powder. Spoon over the mozzarella cheese. Sprinkle Parmesan cheese over the top, then toss the olives over that.
  4. Bake for 25 to 35 minutes in the preheated oven, or until crust is golden brown.

Raspberry & Barbecue Chicken Pizza

Raspberry & Barbeque Chicken Pizza

We have a Papa Murphy’s pizza near our house and while we LOVE to order pizza from them on occasion and I get to skip preparing dinner for the night, this pizza is AS GOOD as their chicken barbeque.  Since I generally have most of these ingredients on hand, it’s a fraction of the cost and since it offers about 8 slices from the pizza stone, there is rarely more than one slice left after we each have our share.  Which means no tempting leftovers!!

Found and slightly adapted from Pillsbury

INGREDIENTS:

1 can refrigerated classic pizza crust

5 chicken tenders, cooked till done, shredded

1/4 cup raspberry preserves

1/4 cup hickory smoke-flavored barbecue sauce

1/2 medium red onion, cut into thin strips

1 1/2 cups shredded mozzarella cheese

1/4 cup grated Parmesan cheese

1/4 cup chopped fresh cilantro

DIRECTIONS:

Preheat oven to 425 degrees

For my pizza I used a pizza stone.  You could also use a pizza baking tray.

Pizza Stone Directions:

You may refrain from using cooking spray and simply spread the corn meal around the stone, allowing for a crunchier crust and also discouraging any stuck corners.

Spread dough evenly over pizza stone.

In small bowl, mix preserves & barbecue sauce. Spread mixture evenly over dough to within 1/4 inch of edges. Top with chicken, onion and cheeses.

Bake 15 to 20 minutes or until cheeses are melted and edges are deep golden brown. Sprinkle with cilantro.

……………………………………………………………………………………………………………

Baking Pan or Cookie Sheet Directions:

Roll the dough into whatever shape and size of pizza you desire. Coat pan with cooking spray then sprinkle lightly with corn meal.

Spread dough evenly on baking tray/sheet.

In small bowl, mix preserves & barbecue sauce. Spread mixture evenly over dough to within 1/4 inch of edges. Top with chicken, onion and cheeses.

Bake 15 to 20 minutes or until cheeses are melted and edges are deep golden brown. Sprinkle with cilantro.

Mini Tomato Basil & Feta Pizzas

DSC_6606 copy
Adapted from:  For the Love of Cooking
Ingredients

  • favorite jar of pizza sauce
  • English muffins
  • 1cup-ish of mozzarella cheese, shredded
  • 1/4 cup-ish of feta cheese crumbles
  • 1 large clove of garlic, minced
  • 6-7 fresh basil leaves, chopped
  • Roma tomatoes, sliced
  • Sea salt

Directions
Place sliced English muffins in side up on broiler pan and broil at 350 for approximately 3 minutes (depending on your oven) until golden brown.  Remove from oven and sprinkle mozzarella cheese, feta cheese, garlic (careful not to leave clumps) & basil evenly across the muffins. 
Bake in 350 degree oven until cheese is melted and bubbly, about 10 minutes.  Remove from oven.
Top with sliced tomatoes and sprinkle lightly with sea salt and pepper.
You could also prepare a regular size crust pizza following the same directions for a crust here.

Mummy Pizza

Mummy Pizza
Source:  Kara’s Kitchen Creations
Let’s get one thing straight before you go passing judgment about these super cute dinner dead guys.  I’m so not that mom.  You know the type?  The one who does all the crafty craftiness.  I don’t cut crusts off bread, or peel fruit for my kids and I don’t make shapes out of food either.  But it’s almost Halloween and I like to do fun things every once in a while just to shake things up a little.  These were simple, fast and, while I use the term loosely here, relatively healthy. 


Ingredients
English muffins
pizza sauce
string cheese
olives, halved
pizza seasoning (McCormick makes some in a shaker)


Directions (in case you haven’t figured this out for yourself)

Pre-heat oven to 375*
Split the muffins and spread the sauce liberally.  Place the halved olives where the eyes would be (as you can see I forgot to put the olives on before the cheese and was too lazy to fix it so I went with it).  If you’re super concerned about the eyes matching you could trim them up so the holes match.  I liked the mismatched-matched eyes – they seemed more spooky that way and it took much less effort!  Lay the pulled string cheese across each muffin to look like the mummy’s bandages!  Cook for about 10 minutes.

Greek Pizza

Greek Pizza

Source:  For the Love of Cooking

Greek Pizza:

  • Pillsbury pizza crust (in the tube)
  • corn meal (to sprinkle on pizza baking tray)
  • pizza sauce
  • 8 oz. Mozzarella cheese
  • feta cheese
  • 14 oz can artichoke hearts, very well drained & chopped
  • 5 oz. Kalamata olives, well drained & sliced in quarters lengthwise*
  • red onion, sliced thinly
  • 3 Roma tomatoes, sliced thinly
  • 3 Tablespoons fresh oregano, chopped (dried works too, but you’ll use much less)

Pre-heat oven to 425 degrees

For my pizza I used a pizza stone.  You could also use a pizza baking tray. 

Pizza Stone Directions:

You may refrain from using cooking spray and simply spread the corn meal around the stone, allowing for a crunchier crust and also discouraging any stuck corners.

Spread dough evenly over pizza stone.

Evenly spread sauce, mozzarella, artichoke hearts, tomato slices, red onions, Kalamata olives, feta cheese and oregano on top.

I cooked mine for 30 minutes but also opened the oven several times to test doneness (I’ve never made a pizza before!).  Since ovens vary, to avoid burning, I suggest starting with 20 minutes and going from there.  The center of the pizza should be hot and bubbly and begin to show browning – this is generally a great way to test doneness through and through.

Baking Pan or Cookie Sheet Directions:

Roll the dough into whatever shape and size of pizza you desire. Coat pan with cooking spray then sprinkle lightly with corn meal.

Spread dough evenly on baking tray/sheet.

Evenly spread sauce, mozzarella, artichoke hearts, tomato slices, red onions, Kalamata olives, feta cheese and oregano on top.

I recommend 18 minutes for a crispier crust, but since ovens vary you may need to monitor for doneness.

*I bought a 9.5 ounce jar of pitted olives and used about half.