Calling on Pizza and italian recipes!?

Question

Tired of the same stuff trying to put together a cookbook. I need my fellow yahooers help! thanks in advance.

Answer 1

CHICKEN GARLIC PIZZA

INGREDIENTS:
1 skinless, boneless chicken breast half
2 tablespoons butter or margarine, softened
2 cloves garlic, minced
2 tablespoons chopped green onion
1/2 teaspoon dried basil
1 (10 ounce) can refrigerated pizza crust dough
2 roma (plum) tomatoes, diced
1/2 cup chopped fresh cilantro
1/2 cup ricotta cheese
1/4 cup grated Parmesan cheese

--------------------------------------------------------------------------------

DIRECTIONS:
Place the chicken breast in a saucepan with enough water to cover. Bring to a boil, and cook until no longer pink, about 20 minutes. Drain and cool slightly, then cut into strips.
Meanwhile, in a small skillet over medium heat, melt the butter with garlic, onion and basil. Pour into a chilled dish to cool, and refrigerate until set.
Preheat the oven to 350 degrees F (175 degrees C).
Roll out the pizza dough, place onto a pizza pan or other baking sheet, and spread the herb butter over the surface using the back of a spoon. Arrange chicken on top, then dot with ricotta cheese. Top with tomato slices, cilantro and Parmesan cheese.
Bake for 15 to 20 minutes in the preheated oven, until crust is browned and center is cooked through.



BANANA SPLIT DESSERT PIZZA

INGREDIENTS:
1 (14 ounce) can EAGLE BRAND® Sweetened Condensed Milk (NOT evaporated milk)
1/2 cup sour cream
6 tablespoons lemon juice, divided
1 teaspoon vanilla extract
1/2 cup butter or margarine, softened
1/4 cup firmly packed brown sugar
1 cup all-purpose flour
3/4 cup chopped nuts
3 medium bananas, sliced and divided
1 (8 ounce) can sliced pineapple, drained and cut in half
12 maraschino cherries, drained and patted dry
Additional chopped nuts for garnish
1 (1 ounce) square semi-sweet chocolate
1 tablespoon butter or margarine, softened

--------------------------------------------------------------------------------

DIRECTIONS:
Preheat oven to 375 degrees F. In medium bowl, combine EAGLE BRAND®, sour cream, 4 tablespoons lemon juice and vanilla; mix well. Chill.
In large bowl, beat 1/2 cup butter and brown sugar until fluffy. Add flour and 3/4 cup nuts; mix well.
On lightly greased pizza pan or baking sheet, press dough into 12-inch circle, forming rim around edge. Prick with fork. Bake 10 to 12 minutes or until golden brown. Cool.
Arrange 2 sliced bananas on cooled crust. Spoon filling evenly over bananas. Dip remaining banana slices in remaining 2 tablespoons lemon juice; arrange on top along with pineapple, cherries and additional nuts.
In small saucepan, over low heat, melt chocolate with remaining 1 tablespoon butter; drizzle over pie. Chill thoroughly. Store leftovers covered in refrigerator.



CHICAGO STYLE STUFFED PIZZA

INGREDIENTS:
2 teaspoons white sugar
1 cup warm water (110 degrees F/45 degrees C)
1 teaspoon active dry yeast
3 cups unbleached all-purpose flour, divided
1/2 cup warm water (110 degrees F/45 degrees C)
1/2 cup yellow cornmeal
1 1/2 teaspoons salt
2 tablespoons olive oil
1/4 pound spicy Italian sausage - browned, drained and crumbled
9 ounces shredded mozzarella cheese
1/4 cup grated Parmesan cheese
1/3 cup diced pepperoni
1/4 cup chopped onion
1/8 cup chopped green bell pepper
1 teaspoon dried oregano
3 cloves garlic, sliced
1/2 cup tomato sauce

--------------------------------------------------------------------------------

DIRECTIONS:
To Make Dough: In a small bowl, dissolve sugar in 1 cup warm water; in a separate small bowl combine the yeast, 1/2 cup flour, and 1/2 cup warm water. Mix together and let rest in bowl for about 20 minutes, until foamy.
Meanwhile, in a medium bowl mix together remaining 2 1/2 cups flour with cornmeal and salt; remove half of this mixture from bowl and stir 1 cup sugar water into bowl. When well mixed, return second half of flour/cornmeal mixture to bowl and mix all together; then stir in yeast mixture. Knead dough on a lightly floured surface until smooth and elastic, about 8 to 12 minutes. Place dough in a lightly oiled bowl and cover with plastic wrap. Let rise until doubled in volume.
Preheat oven to 450 degrees F (230 degrees C). To Make Stuffing: In a large bowl combine the sausage, mozzarella cheese, Parmesan cheese, pepperoni, onion, bell pepper, oregano and garlic. Mix well.
Press half of the dough in the bottom and up the sides of a lightly greased deep dish pan. Bake crust in preheated oven for 4 minutes, then add the stuffing mixture to the bottom crust and cover with top crust; seal edges together with fingers, and trim excess. Slit top crust to allow steam to vent during baking; top with tomato sauce.
Bake on lower rack at 450 degrees F (230 degrees C) for 45 minutes, or until crust is golden brown. Remove from oven and allow to cool for 5 minutes, then cut and serve.


SPAGHETTI WITH ITALIAN MEATBALLS

Ingredients
1/2 cup soft bread crumbs
1 slightly beaten egg white
2 tablespoons finely chopped onion
1-1/2 teaspoons dried Italian seasoning, crushed
1/4 teaspoon fennel seed, crushed
1/8 teaspoon salt
1/8 teaspoon ground red pepper
8 ounces very lean ground beef
8 ounces dried spaghetti
Nonstick cooking spray
2 cups sliced fresh mushrooms
2/3 cup chopped onion
4 cloves garlic, minced
1 28-ounce can crushed tomatoes
1/2 cup water
1/2 of a 6-ounce can (1/3 cup) low-sodium tomato paste
1/2 teaspoon sugar
1/4 teaspoon ground black pepper
Finely shredded Parmesan cheese (optional)

Directions
1. For meatballs, in a medium mixing bowl stir together the bread crumbs, egg white, the 2 tablespoons onion, 1/4 teaspoon of the Italian seasoning, fennel seed, salt, and ground red pepper. Add ground beef; mix well. Shape into 16 meatballs. Bake, uncovered, in a 375 degree F oven about 20 minutes or until juices run clear. Drain.

2. Meanwhile, cook pasta according to package directions. Drain well. For sauce, spray an unheated large saucepan with nonstick coating. Preheat saucepan over medium heat. Add the mushrooms, the 2/3 cup onion, and the garlic and cook for 3 to 4 minutes or until tender. Stir in crushed tomatoes, water, tomato paste, sugar, black pepper, and remaining 1-1/4 teaspoons Italian seasoning. Bring to boiling; reduce heat. Cover and simmer for 15 minutes. Gently stir cooked meatballs into sauce; heat through. To serve, spoon meatball mixture over hot pasta. If desired, sprinkle with Parmesan cheese. Makes 4 servings.



CHICKEN PARMESAN

Ingredients:
• 3 Tbsp extra virgin olive oil
• 4 boneless skinless chicken breasts
• 8 oz block parmesan cheese
• 3 cloves of garlic
• 5 Tbsp Italian seasoning
• 2 6 oz cans tomato paste
• 1 cup chicken broth
• 1 lb spaghetti cooked al dente
• 4 Tbsp parsley, chopped
Method:
Preheat oven to 350 degrees. Cut chicken breasts almost in half, leaving one side uncut to form a hinge. Cut 4 slices of parmesan cheese about 1/4 in thick. Nestle a slice of cheese inside each chicken breast, (use more if you like it more cheesy). Sprinkle both sides of each breast with Italian Seasoning. Coat large skillet with olive oil and add the chicken breasts and garlic. Cook chicken breasts with garlic for about 10 minutes on each side until well browned. Remove breasts from pan. Add tomato paste and 1T Italian seasoning to pan. Slowly stir in chicken broth until the tomato paste is the correct consistency and heat until bubbly. Return the chicken breasts to the pan. Grate parmesan cheese on top of each breast. Place the entire pan in the oven and bake until cheese is melted and slightly browned. Arrange a portion of spaghetti on each plate. Place a chicken breast on each pile of spaghetti, top with sauce, and sprinkle with parsley.

Answer 2

My Italian Casserole.

Boil 12 oz of noodles (your choice shells, penne, etc)
1 jar of Prego Herb and Garlic spaghetti sauce (actually almost any kind will do)
1 lb of Italian Sausage
4 cups of Mozzerella cheese - grated
Parmesan cheese

Fry Sausage, and boil noodle and preheat oven to 350 degrees.

Combine, cooked noodles, browned meat, 2 cups of cheese in 13X 9 baking dish.
Add remaining 2 cups of cheese to top and sprinkle with Parmesan cheese.
Bake at 350 for 25 minutes or until cheese fully melted.

Taste great reheated also.

Answer 3

extremely straightforward to do: cut back both bread lengthwise and position on a a cookie sheet. Use canned pizza sauce and spread out over cut back aspects of bread. be careful & do not use too a lot or the bread receives soggy. good consisting of your in demand toppings (shop in ideas all meat must be pre cooked) raw vegies are sturdy. Then use pre-shredded cheese, they have various large combos (Taco flavored, Italian, even one for pizza. Bake in oven at 350 till cheese is melted and bubbly. get rid of from oven enable cool for 5-10 minutes, cut back and serve. you're restricted only through your mind's eye. you could also use BBQ sauce and diced cooked poultry with cheese (it truly is an impressive change of p.c...) have relaxing!

Answer 4

i always make my pizza using a pretzel reciepe, you follow the reciepe until it tells you to shape pretzels and then you put it in a cookie sheet. to make some sauce, take a can of tomato paste and of tomato sauce and mix em. ad all the spices in your cupboard that smell like pizza (italian mix, garlic, etc...) mix it up and spread it on the dough. then add cheese and all the other toppings you like on your pizza. viola! if you need more reciepes, try going to tasteofhome.com you can find a lot of stuff on there

Answer 5

try out new things!!!

1. CALABRIAN PIZZA
This pizza is unique in that the cheese is in the crust rather than on top! If you prefer a somewhat lighter crust, allow it to rise overnight in the refrigerator, then bring to room temperature for 1-2 hours before assembling.

Dough:-

-2 1/2 cups flour
-1/2 teaspoon active dry yeast
-1/2 cup grated Parmesan or Romano cheese
-3 eggs, beaten
-2 tablespoons dry white wine
-pinch of salt
-2 tablespoons olive oil or lard

Topping:-

-1 10 oz can whole peeled tomatoes, drained
-1/2 teaspoon very finely minced garlic
-1/2 inch piece hot red pepper
-1/4 teaspoon each basil and oregano
-3 tablespoons olive oil or lard
-1 teaspoon salt

Preheat oven to 450°F.
In a mixing bowl, combine flour, cheese, well beaten eggs and salt. Mix dough with hands, stirring in enough white wine mixed with warm water to make a smooth dough. Cover bowl and set aside for 30-45 minutes.

Note: This dough is traditionally made without yeast and so it is normal for it not to rise as much as you might expect for a standard pizza dough.

Grease a 12 inch pizza pan with 2 tablespoons olive oil or lard. Press the dough into the pan using the tips of fingers to flatten it (making dimples in the dough).

Spread a layer of tomato on top, leaving a one inch margin along edges. Sprinkle with hot pepper, 3 tablespoons melted lard or olive oil, salt, pepper, garlic, oregano and basil.

Place pizza in preheated oven for 10 minutes. As pizza begins to brown around edges, reduce heat to 350°F and bake until cheese is bubbly (a total of 20-30 minutes}.


2. ITALIAN MINESTRA

-10 c. water
-7 large cloves garlic
-2 T olive oil and 2 T salt pork chopped
-2 to 3 sprigs parsley, cut
-1/2 lb. sopressatto, proscuitto, 2 chicken legs, and 2 italian sausages(or use any combination of a proscuitto bone or ham bone or 2 chicken legs and two italian sausages, sliced)
1-2 heads escarole 1/2 pound linguine or other pasta
-Salt to taste
-Pepper
-1/2 c. cooked or frozen Great Northern or limas or cannellini beans
-1/2 tablespoon chopped fresh oregano leaves
-2 leaves fresh basil

Method:-

Fry out chopped salt pork in olive oil. Add thickly sliced garlic, parsley or flakes, and basil and chopped meat or brown whole chicken legs if using chicken. When meat begins to color, add water to cover and reduce heat to simmer. Leave on back burner or in crock-pot for several hours over very low heat. Cook until potatoes are very soft. In a few hours, taste and adjust seasoning. Add water as needed during cooking to keep meat in broth. A half hour before soup is done, boil 1/2 pound pasta in separate pot. When pasta is boiling, add uncooked (well-washed) greens directly to soup and simmer an additional 15 minutes, then turn off heat. Serve with bruschetta drizzled with a good quality olive oil, that has been sprinkled with coarse salt, chopped black olives, and slivered parmesan, romano, or provolone cheese. You can vary this recipe by substituting linguica for the proscuitto or sausage, and kale for the escarole. Or you may also substitute Chicken and sausage for the meat, collards for the escarole, and blackeye peas for the cannellini beans.

Answer 6

Creamy Lobster & Spaghetti
Shelled lobster with fresh spinach sauteed with extra-virgin olive oil in a creamy lobster broth.

3 Lobsters (1.5 lbs each)
1½ tsp Dry Thyme
1½ tsp Old Bay seasoning
3/16 tsp Crushed red pepper
1½ oz Extra-virgin olive oil
1½ medium Onion, diced
1½ Tbsp Chopped garlic
1½ cup(s) White wine
1½ pt Heavy cream
9 oz Fresh spinach
7½ oz Roma tomatoes, diced
1½ stick(s) cold Butter, cut into pieces
3 oz Sherry
1½ tsp Salt
3/4 tsp Pepper
18 oz cooked al dente spaghetti (Follow box directions for cooking pasta)

Preparing the lobster:
Boil water in pot large enough to hold the lobsters
Drop lobsters in pot and boil for 3 minutes
When finished cooking, remove lobsters from pot
Twist off the two front claws where they join the body
Using the back of a knife, crack the claws open and remove meat from tail and body and cut in half lengthwise
Season lobster with Old Bay, thyme and crushed red pepper

Preparing the sauce:
Heat olive oil in large pot
Saute onions over medium heat until translucent, approximately 4 minutes
Add garlic and saute another minute, add wine and sherry, salt and pepper.
Add lobster
Bring to boil, cook for 4 minutes
Remove lobster meat from sauce and set aside, cook another 4 minutes
Add cream and bring to a boil for 7 minutes
Strain sauce and add liquid back to the pan
Add spinach and tomatoes and butter and bring to a boil
Add lobster to reheat

Preparing Lobster Spaghetti entree
Partly coat pasta with sauce, transfer to large bowl (or individual dishes), top with lobster and remaining sauce. Serves 6

--Olive Garden website
______________________________...

Pasta Puttanesca

2 Tbsp. extra-virgin olive oil
4 to 6 cloves garlic, chopped
1 tin flat anchovy fillets, drained
½ tsp crushed red pepper flakes
20 oil-cured black olives, pitted and coarsely chopped
3 Tbsp. capers
1 (32-oz) can crushed tomatoes
1 (14.5-oz) can diced tomatoes, drained
A few grinds black pepper
1/4 cup flat leaf parsley, chopped
1 pound spaghetti, cooked to al dente
Crusty bread, for mopping
Grated Parmigiano Reggiano or Romano, for garnish

Heat a large skillet over medium heat and add oil, garlic, anchovies, and crushed pepper. Saute mixture until anchovies melt into oil and completely dissolve and garlic is tender, about 3 minutes: your kitchen never smelled so good! Add olives, capers, tomatoes, black pepper, and parsley. Bring sauce to a bubble, reduce heat, and simmer 8 to 10 minutes.

Toss sauce with cooked pasta. Pass bread and cheese at the table. Serve w/ salad of baby greens, simple dressed.

--Rachael Ray
______________________________...

Olive Garden Spaghetti Carbonara

1/4 C. flour
1/4 C. butter
1 qt. milk
1/8 tsp. pepper
1/2 tsp. salt
24 slices extra thick bacon, fried until crisp, then cut into ¼” slices
1/4 C. olive oil
3 C. mushrooms, sliced
6 Tbsp. scallions, finely minced
1 lb. spaghetti, uncooked
2 tsp. fresh parsley, finely chopped
1/2 C. Parmesan cheese, freshly grated

Melt butter in 4-quart heavy saucepan over medium heat. Stir in flour and cook for 1 minute. Add milk, salt and pepper and stir vigorously with wire whip until mixture barely comes to a boil. Reduce heat and simmer 5 minutes, whipping frequently while sauce thickens. Keep warm.

Add bacon into sauce. Heat olive oil in large skillet over medium heat. Add sliced mushrooms and minced onions and sauté until golden. Add to sauce. Cook spaghetti according to package directions. Drain well and add to the sauce along with the parsley. Blend well and transfer to serving dish. Sprinkle with Parmesan cheese and serve immediately.

Answer 7

You should go to cooking.com

Answer 8

Polenta Pizza
Olive oil, for coating baking sheet

2 C. polenta

1 C. cold water

1 C. boiling water

2 eggs

1 C. grated mozzarella cheese

1/3 C. coarsely chopped sun-dried tomatoes

1/4 C. chopped green onion

1 t. olive oil

1/4 C. chopped red bell pepper

1 C. thinly sliced mushrooms

2 C. prepared pizza sauce

1/4 C. chopped parsley

1 tablespoon minced fresh basil

Preheat oven to 450°F. Lightly oil a large baking sheet.

In a large bowl, combine polenta with the cold water, then add the boiling water in a steady stream, mixing with a whisk. Stir in eggs and mozzarella. Press mixture evenly onto 14-inch pizza pan. Prebake until lightly browned and crisp (10 to 15 minutes).

Place sun-dried tomatoes in a heatproof bowl; cover with boiling water and set aside to plump. In a large skillet over medium-high heat, sauté green onion in olive oil for 1 minute; add bell pepper and mushrooms. Cover and steam 3 minutes. Drain sun-dried tomatoes, reserving liquid for another purpose.

Spoon pizza sauce over prebaked crust; top with sautéed vegetables. Scatter plumped sun-dried tomatoes, parsley and basil over surface. Bake until topping bubbles (12 to 15 minutes).

Makes one 14-inch pizza.

Grilled Pizza With Spicy Italian Sausage
1 recipe Pizza Dough

3/4 C. olive oil

6 T. balsamic vinegar

3 T. minced garlic

2 T. chopped fresh rosemary

2 yellow or red bell peppers, cored and sliced lengthwise

1 large red onion, cut into 1/2-inch wedges

1 lb. spicy Italian sausage links

salt and freshly ground black pepper

2 C. grated mozzarella cheese

1/2 C. freshly grated Parmesan cheese

4 plum tomatoes, halved, seeded and chopped

3/4 C. chopped green onion

Roll out each of 4 dough balls into 8- to 9-inch rounds. Set aside. In a medium bowl, combine olive oil, vinegar, garlic and rosemary. Let vinaigrette stand 15 minutes at room temperature, or refrigerate up to 2 hours.

Thread bell peppers and onion on metal skewers; brush skewered vegetables and sausages with vinaigrette and season with salt and pepper. Grill over medium heat, basting occasionally with vinaigrette, until sausage is cooked through and peppers and onion are slightly charred and crisp-tender. Allow about 12 minutes for sausage and 8 minutes for vegetables.

Transfer sausage and vegetables to cutting board. Cut sausage into 1/2-inch pieces and peppers into thin strips.

Place dough rounds on grill about 3 minutes; turn and grill about 1 minute more. Transfer to baking sheet with most-done side up. Sprinkle each crust with mozzarella and Parmesan, then top with sausage, peppers, onion, tomato and green onions. Drizzle pizzas with about 1 1/2 teaspoons vinaigrette.

Return pizzas to grill and close lid; cook until cheeses are melted and dough is browned, about 5 minutes. Serve warm, cut into wedges.

Makes 4 servings.

Pissaladiere

10 1/2 ounces lukewarm water
1 tablespoon dry active yeast
4 tablespoons olive oil
1 lb plain flour (4 c.)
2 tablespoons olive oil
5 medium onions, sliced thin
2 cloves garlic, sliced thin
1 sprig fresh thyme
2 large ripe tomatoes, peeled, cored, seeded and chopped
8 artichokes packed in oil, drained
12 kalamata olives
additional thyme (to garnish)

Put the warm water in a large bowl, sprinkle yeast over it. Leave until frothy. Add 4 tbsp. oil, then the flour. Mix well to combine, then knead briefly until smooth. Leave to rise, covered, in a lightly oiled bowl, until doubled, about 30 minutes.

Meanwhile, heat the olive oil in a frying pan and saute onion, garlic and thyme until golden. Stir in tomatoes, increase heat to high, and cook until mixture is thick- about 5 min. Discard thyme sprig.

Preheat pizza stone or metal baking sheet in oven at 500 degrees.

Roll out the dough to about 1/4" and transfer to peel/floured baking sheet. Spread tomato/onion mixture over the dough. Arrange anchovies and olives on top. Transfer to heated stone/sheet and bake for 15-20 minutes until base is crisp.

Garnish with additional thyme, serve at room temperature.
Stuffed Spinach Pizza

1 loaf (16 Oz.) frozen bread dough

1 package (10 oz.) frozen chopped spinach, thawed and drained

1 cup coarsely chopped mushrooms

1/2 cup chopped onions

salt and ground black pepper to taste

2 cups (8 oz.) shredded mozzarella cheese

1/2 cup pizza sauce

2 Tablespoons grated parmesan cheese

Let bread dough thaw and rise until doubled in size, 3-4 hours at room temp. Preheat oven to 400° F. Divide risen dough into thirds. Pat 1/3 of dough into bottom and up sides of mini baker.

In bowl, toss spinach, mushrooms, and onions; season with salt and pepper. Layer half of mozzarella cheese on top of dough; top with spinach mixture. Layer with remaining mozzarella cheese.

Roll out 1/3 of dough to a 9-inch circle with pizza roller. Place on top of pizza. Pinch together top and bottom crusts.

Bake 35 minutes. Spread pizza sauce over top; sprinkle with parmesan cheese. Bake an additional 10 minutes. Cool 10 minutes; gently loosen and remove from baker to cutting board. Cut into wedges with pizza cutter

Yield: 4-6 servings

Shape remaining 1/3 dough into bread sticks. Let dough rise on 13-inch baking stone until doubled in size.

Bake at 400° F. about 12-15 min. or until lightly browned.

Chicago Style Stuffed Pizza

1 tablespoon sugar

1 1/4 cup warm water

2 teaspoons active dry yeast

2 1/2 cups flour

1/3 cup yellow cornmeal

1 1/4 teaspoon salt

1 pound cooked meat (sausage, ham, pepperoni, etc.)

fruit or vegetables of choice (pineapple, olives, green peppers, etc.

2-3 cups (about 12 oz.) mozzarella cheese, grated

1 14 oz. pizza sauce (or see below)**

Combine sugar, water, yeast and 1/2 cup flour in mixing bowl, beat well. Let stand until foamy, approximately 10-20 minutes. Combine cornmeal and salt, stir into flour mixture. Gradually stir in enough more flour to make dough stiff enough to work with hands (dough should be sticky unless hands are floured). Turn dough out on a floured surface and knead until smooth and elastic - about 10 minutes. Place dough in a lightly oiled bowl, cover with plastic wrap and allow to rise until double in volume.

Pre-heat oven to 500° F. Punch dough down. Pinch off approximately 1/3 of the dough and set aside. Pat dough into a 12-inch circle. Allow to rest 2-5 minutes. Place dough in lightly oiled deep-dish pizza pan (or use a large dark cookie sheet). Gently stretch and pat dough into bottom and up sides of pan.

Arrange meat and vegetables in bottom of pan. Pat top crust into a 12-inch circle, allow to rest 2-5 minutes. Place top pizza crust over filling. Fold side edges over top crust, pinch and fold to seal crusts. Cut 2-3 slits in top to vent pie.

Sprinkle top crust with cheese, spread with pizza sauce. Bake at 500 degrees for 10 minutes. Reduce heat to 400° F. and continue to bake 15-20 minutes longer or until crust is golden brown and pulls away from sides of pan (using a spatula, carefully lift pizza and check doneness of bottom). Allow pizza to cool 5-10 minutes before serving.

Notes:

** NOTE: Pizza sauce may be made by combining 8 oz. tomato sauce, 3 oz. tomato paste with 1/2 teaspoon dried oregano, 1/4 teaspoon ground thyme, 1/2 teaspoon Italian seasoning, 1/4 teaspoon garlic powder, and 1 teaspoon sugar.

This recipe serves 6.