Nancy's Pretty Good Pizza

Makes 3 big 16" pizzas

Ingredients for Crust

2 pkg. Quick Rise dry yeast (I use Fleishman's or Red Star)
3 c. lukewarm ( 110°-115°F )or milk (okay to use skim or powdered dry milk, reconstituted)
4 Tbsp. olive oil
3 Tbsp. honey
1 tsp. garlic powde
1 tsp. onion powder (or) 2 Tbsp Italian seasonings
2 tsp. salt
8 to 10 c. flour more or less)

Directions for Crust
- Mix yeast in milk in glass bowl. Add other ingredients in order.
- Use whisk for first additions, then switch to wooden spoon when mixture thickens.
- You may add the last 2 cups or so of flour by hand during kneading process.
- Knead 2 or 3 minutes on counter or bread board.
- Use the same bowl you mixed in (no washing needed) and pour in a Tbsp of oil.
- Put in the dough, press down, turn it over, and cover with a plate or moistened towel.
- Let sit in bowl half hour or so in a warm place, covered.
- After rising, punch down and divide into thirds
- If you want to freeze your dough, this is the perfect time.
- If using immediately, roll each portion to a 16" circle on floured surface.
- Bake (partially) on greased pan. (about 10 minutes.) remove from oven

Ingredients for Pizza
Don Pepino pizza sauce (try to get that brand if it's available. 1 can is good for 2 pizzas) (or) Alfredo sauce - any brand (1 jar is good for 2 pizzas)
6 to 8 cups shredded mozzarella cheese
a good variety of pizza toppings, meats and vegetables

Directions for Pizza
- Begin with one partially cooked pizza crust.
- Spread sauce of your choice
- Add toppings, and cheese
- Bake at 450°F for about 3 - 5 minutes or until cheese melts.

Hints
- I am really flexible with amounts, and pretty flexible with temperatures, and times. Think of this as a starting point, and don't be too stressed out about getting it exact. Like music, or painting, make it your own.  Sometimes you improvise....
- If it's really cold in your house, you may have a hard time getting your dough to rise. Try pre-heating your oven to the lowest temp it will allow (usually 150-200 degrees). As soon as it is heated turn the oven off and open the door. After about a minute put the bowl of dough in and close the door. When using this method it is really important that the dough is covered with a damp towel.
- If you have frozen your pizza dough take it out of the freezer the night before and put in the fridge. Take out of the fridge approximately one hour before using (more if your house is cold) and allow to come to room temp before rolling out.

Submitted by Nancy

Black Bean Pizza

Ingredients
6 to 8 ounces of shredded Mozzarella cheese
1 can black beans
Chopped, drained tomatoes
1 pre-made pizza crust (or make your own)

Directions
- Spread HALF the cheese over the prepared crust.
- Top with beans that have been rinsed and drained.
- Add the remaining cheese and top with chopped tomatoes.
- Bake at 425 degrees until hot and lightly browned.

Hints
- For a lower-fat/calorie version use reduced fat cheese.
- This recipe tastes great on a Boboli pizza crust.

Submitted by Carol

Pampered Chef Hot Pizza Dip

Ingredients
1 package (8 oz.) cream cheese, softened
1 cup (4 oz.) shredded mozzarella cheese
1 can (8 oz.) pizza sauce
2 tablespoons sliced green onion
1 teaspoon Italian seasoning
3/4 cup (3 oz.) shredded Parmesan cheese
2 tablespoons chopped green pepper
Breadsticks, Canape bread slices, or tostitos for dipping

Directions
- Preheat oven to 350 degrees.
- In a bowl combine cream cheese and Italian seasoning; mix well.
- Spread in bottom of pie plate
- Combine cheeses and sprinkle half of cheese mixture over cream cheese.
- Spread pizza sauce over cheese.
- Top with remaining cheese, peppers and onions.
- Bake 15-18 min. or until cheese is melted and mixture is bubbling around edges.

Hints
- The dip can be heated up in the microwave as well. Just microwave on High 2 min. Turn. Microwave on High 2-3 min. more or until mixture is bubbly around edges.

Submitted by Julie

Pizza Dough

Ingredients:
5 cups all-purpose flour, plus more for dusting (You can also use whole wheat flour)
1/2 cup cornmeal
2 envelopes (1/4 ounce each) rapid-rise yeast
4 teaspoons coarse salt
1/4 cup olive oil, plus more for brushing

Directions
- Make the dough: In a food processor (or a kitchen aid mixer with the dough hook), pulse together flour, cornmeal, yeast, and salt. With processor running, add oil and then 2 cups cold water in a steady steam; process until dough just forms a ball.
- Turn out dough onto a floured work surface. Knead until smooth and elastic, 3 to 4 minutes. Place in a resealable plastic bag; let rise until doubled in bulk, 2 hours at room temperature or overnight in the refrigerator (let come to room temperature before proceeding, about 40 minutes).
- Divide dough into four equal portions; roll into balls, and cover with a clean kitchen towel or plastic wrap until puffed, about 20 minutes.
- Preheat oven to 500°. Place each dough ball on a baking sheet; using your hands, gently flatten, and pull into 8-by-10-inch ovals. Top as desired.
- Bake until crust is golden brown and toppings are hot, rotating sheets halfway through, 10 to 12 minutes.

Hints:
- You can freeze individual balls and defrost them the day you plan to eat them (take them out in the morning for best results), or defrost them in hot water.
- We are enthusiastic users of pizza stones. If you use one, it's very helpful to allow it to stay in the oven while it preheats. Stretch your dough out as much as you can and then put it on the stone. It makes a better crust.
- Some toppings we've used are: spinach, ricotta cheese, mozzarella, ground beef, fresh garlic, tomato sauce, Parmesan, etc. Be creative!

Submitted by Jen

Greek Pita Pizzas

Ingredients
4 Tbs extra-virgin olive oil
4 (8-inch) pita breads
2 Tbs red wine vinegar
Salt and Pepper
1 small red onion, sliced thin
1/2 cup pitted kalamata olives, chopped
1/2 cup hummus (see note)
1 cup shredded Italian cheese blend
1 cup crumbled feta cheese
2 cups arugula

Directions
- Adjust oven rack to middle position and heat oven to 475 degrees.
- Brush 2 tablespoons of oil over top and bottom of pita breads.
- Transfer to baking sheet and bake until golden, about 5 minutes.
- Meanwhile, combine remaining oil, vinegar, and salt and pepper to taste in bowl.
- Toss onion, olives and 2 tablespoons vinaigrette together in separate bowl.
- Spread 2 tablespoons of hummus on each toasted pita round.
- Sprinkle cheese evenly over hummus, then top with onion mixture.
- Bake until onions soften and cheese is melted, 6-8 minutes.
- Just before serving, toss arugula with remaining vinaigrette.
- Arrange arugula on top of pita pizza.

Submitted by Kelly