Roasted Vegetable Pizza

Sounds kind of weird, I know.  But it was SO GOOD.  Again, trying to use up our veggies, I decided that we would have veggie pizza. I made two.  One traditional for the kids, tomato sauce, cheese and olives. (And if you put tomatoes over the sauce and under the cheese the kids won't even taste them.)  But for us, I decided to go a little out of the box. Totally worth it.  I loved it!  I had pesto in the freezer, so I didn't use this recipe to make it.  It looks like it would probably be okay, though. 

8 -10 medium fresh mushrooms, sliced (Didn't use these)

1 small onion, sliced

1/2 cup green pepper, sliced

1/2 cup sweet red pepper, sliced

1/2 cup zucchini, sliced in 1/4 inch rounds

1/4-1/2 cup black olives, sliced (left these off too)

2 teaspoons olive oil

2 garlic cloves, minced

1/4 teaspoon rosemary

1/4 teaspoon oregano

1/4 teaspoon thyme

your favorite pizza dough

Pesto

• 1/2 cup fresh basil, coarsely chopped
• 4 garlic cloves, minced
• 1/4 cup parmesan cheese, grated
• 1/4 cup olive oil
• 
  

Toppings

1 large tomato, thinly sliced

2 cups mozzarella cheese, shredded

Preheat oven to 400°F.

2 Place mushrooms, onion, peppers, zucchini & olives in a roasting pan lined with heavy-duty foil.

3 Combine oil, garlic, rosemary, oregano and thyme; drizzle over vegetables and toss to coat.

4 Cover and bake at 400°F for 20 minutes.

5 Meanwhile, for sauce, combine basil, oil, Parmesan cheese and garlic in a food processor; cover and process until smooth, scraping sides often; set aside.

6 Place rolled out pizza dough in 9x13-inch pan going half way up sides of pan.

7 Spread with sauce; top with the tomato slices.

8 Sprinkle with mozzarella cheese.

9 Top with roasted vegetables.

10 Bake for 15 to 20 minutes or until vegetables are cooked and cheese is melted and bubbly.

Read more: http://www.food.com/recipe/roasted-veggie-pizza-with-pesto-sauce-254451#ixzz1CU4EWqL3

Pizza dough, Breadsticks

Breadstick Recipe (base of other recipes)

1 pkg active dry yeast
2 T honey
1 1/2 C warm water
1/3 malted milk or powdered milk
1 t salt
4 C flour
---any italian seasonings like Pesto, basil or oregano--

Dissolve the honey and yeast in the warm water and let sit till it foams (5 minutes or so). Add malted milk, salt and flour one cup at a time. Knead on a floured surface. Put back in bowl coated with oil and place in slightly warm oven for 15 minutes or more if you have time. Roll into breadsticks and let raise again for 15 minutes. Put in oven at 400 a for 15 minutes or until slightly brown on top. Brush with melted butter and sprinkle with parmesan and garlic salt. Enjoy!

Pizza

Make breadstick dough and do first raising. Roll out into circle on a greased or cornmealed pizza pan and add toppings. Roll up edges and place in oven for 15-20 minutes, until dough is golden brown and cheese is melted. Brush with melted butter and sprinkle with parmesan and garlic salt. Enjoy!


Strombolli

Make breadstick dough and do first raising. Roll out into a long rectangle. Brush with a wiped egg. Place cheese down the middle and other toppings (cut up ham, turkey, pastrami, or cooked chicken, olives, tomatoes etc). Fold over ends and seal top and bottom flaps. Brush seam with egg. Flip over and place on a greased cookie sheet. Brush with egg. Place in oven for 15 minutes, until dough is golden brown. Brush with melted butter and sprinkle with parmesan and garlic salt. Enjoy!

Fanciful Fruit Pizza

Lindsay Walden
1 (18-oz) pkg refrigerated sugar cookies
1 (8-oz) pkg cream cheese, softened
1/3 cup sugar
½ teaspoon vanilla
1 cup fresh or canned peach slices, drained
1 cup whole strawberries, cut in half
1 cup fresh or frozen blueberries
¼ cup orange marmalade
1 tablespoon water

Heat over to 350˚F. Slice cookie dough as directed on package. Arrange slices in bottom of ungreased 15X10X1-inch baking pan or 14-inch pizza pan. With floured fingers, press dough evenly in pan. Bake at 350˚F for 12-15 minutes or until golden brown. Cool 15 minutes or until completely cooled. In small bowl, combine cream cheese, sugar and vanilla; beat until fluffy. Spread mixture over cooled cookie crust. Arrange fruit over cream cheese, sugar and vanilla; beat until fluffy. Spread mixture over cooled cookie crust. Arrange fruit over cream cheese. In another small bowl, combine orange marmalade and water; blend well. Spoon marmalade mixture over fruit. Refrigerate at least 1 hour before serving. Cut into squares or wedges. Store in refrigerator.

Barbeque Chicken Pizza

Rachel Ward

2 boneless skinless chicken breasts
½ c. hickory flavored bbq sauce
1 pizza crust (this calls for store bought, but I like it better with homemade. You can also buy a loaf of Rhodes bread dough, thaw and roll into pizza crust)
1 ½ c. shredded mozzarella
1 small red onion chopped
1 tbsp chopped cilantro

Preheat oven to 450. Cook chicken in greased skillet until juices run clear. Let cool an then shred. Toss with bbq sauce. Spread bbq sauce on pizza crust. Sprinkle with cheese, top with chicken, onions and cilantro. Top with more cheese. Bake 15 minutes until cheese is melted. Serve immediately.