i want new recipes thnks!?

Question

i wanna make pizza antone help thnks!

Answer 1

Campfire Calzones

A hike in the woods warrants a great-tasting sandwich with outdoor flavor!

Prep Time:10 min
Start to Finish:20 min
Makes:4 servings

2tablespoons butter or margarine, softened
8slices white sandwich bread
1/2cup pizza sauce
2cups shredded Monterey Jack cheese (8 ounces)
12thin slices salami or Pepperoni (2 ounces)
Additional pizza sauce, if desired

1.Heat coals or gas grill for direct heat. Spread butter on 1 side of 2 slices of bread. Place 1 slice, butter side out, on sandwich press. Spoon 2 tablespoons of the pizza sauce onto center of bread. Sprinkle with 1/2 cup of the cheese; top with 3 slices of the salami. Top with other bread slice, butter side out. Close press; trim excess bread if necessary.
2.Grill over campfire or on grill 4 to 6 inches from medium heat 8 to 10 minutes, turning once, until bread is golden brown and cheese is melted. Repeat with remaining ingredients. Serve warm with additional pizza sauce.
(Total time will vary; cook or bake time is per batch.)
~~~~~~~
Pizza Turnovers

Turn over a new way to eat pizza! Your family will love it!

Prep Time:10 min
Start to Finish:25 min
Makes:4 servings

1can (10 ounces) refrigerated pizza crust dough
1/4cup pizza sauce
1/4cup finely shredded carrot
24turkey pepperoni slices
1tablespoon grated Parmesan cheese
2slices mozzarella cheese, (1 1/2 ounces), cut in half

1.Heat oven to 400ºF. Roll pizza crust dough on lightly floured surface into 12-inch square. Cut dough into four 6-inch squares.
2.Spread 1 tablespoon pizza sauce on each square to within 1/2 inch of edges. Top with carrot, pepperoni and cheeses. Fold each square in half over filling; press edges to seal. Place on ungreased cookie sheet.
3.Bake 12 to 15 minutes or until light golden brown. Serve warm.
~~~~~~~~
Grilled Chicken Pizza Mexicana

Purchased pizza crust, precooked chicken and shredded cheese make this one of the easiest pizzas you'll ever make.

Prep Time:10 min
Start to Finish:20 min
Makes:4 servings

2cups shredded taco-flavored cheese (8 ounces)
1package (16 ounces) ready-to-serve original pizza crust (12 to 14 inches in diameter)
1 1/2cups chopped cooked chicken
2roma (plum) tomatoes, thinly sliced
1small jalapeño chili, seeded and finely chopped

1.Heat coals or gas grill for direct heat.
2.Sprinkle cheese evenly over pizza crust. Top with remaining ingredients.
3.Cover and grill pizza 4 to 6 inches from medium heat 8 to 10 minutes or until crust is crisp and cheese is melted. (If crust browns too quickly, place a piece of aluminum foil between crust and grill.)
~~~~~~~~~
Roasted-Vegetable Pizza

Tired of takeout? Try this do-ahead pizza topped with bell pepper, yellow squash, eggplant, mushrooms and more!

Prep Time:15 min
Start to Finish:50 min
Makes:8 servings

1medium bell pepper, cut lengthwise into eighths
1medium yellow summer squash, cut into 1/4-inch slices
1/2small eggplant, cut into 1/4-inch slices
1package (8 ounces) whole fresh mushroom, cut in half
2tablespoons roasted garlic-flavored or regular vegetable oil
1/2teaspoon salt
1/4teaspoon pepper
1package (10 ounces) ready-to-serve thin pizza crust
1cup shredded provolone cheese (4 ounces)
1tablespoon fresh basil leaves

1.Heat oven to 425°F. Spray jelly roll pan, 15 1/2x10 1/2x1 inch, with cooking spray.
2.Spread bell pepper, squash, eggplant and mushrooms in single layer in pan. Brush with oil. Sprinkle with salt and pepper. Bake uncovered 20 to 25 minutes, turning vegetables once, until vegetables are tender.
3.Place pizza crust on ungreased cookie sheet. Sprinkle with 1/2 cup of the cheese. Top with vegetables. Sprinkle with remaining 1/2 cup cheese.
4.Bake 8 to 10 minutes or until cheese is melted. Sprinkle with basil.
~~~~~~~~~~~
Wild Mushroom Pizza

Looking for a party starter? Onion, garlic, Parmesan and parsley top this tempting mushroom munchie.

Prep Time:15 min
Start to Finish:25 min
Makes:6 servings

1tablespoon olive or vegetable oil
1pound assorted fresh wild mushroom, (such as morel, oyster and shiitake), sliced (6 cups)
1medium onion, chopped (1/2 cup)
2garlic cloves, finely chopped
2tablespoons chopped fresh parsley
1package (10 ounces) ready-to-serve thin pizza crust
1/2cup finely shredded Parmesan cheese

1.Heat oven to 450°F. Heat oil in 12-inch nonstick skillet over high heat. Cook mushrooms, onion and garlic in oil about 5 minutes, stirring frequently, until onion is crisp-tender. Stir in parsley.
2.Spoon mushroom mixture over pizza crust. Sprinkle with cheese.
3.Bake 8 to 10 minutes or until cheese is melted.
~~~~~~~~~~
Middle Eastern Pita Pizzas

Hummus, spinach and tomato create colorful and flavorful veggie pizzas.

Prep Time:10 min
Start to Finish:20 min
Makes:4 servings

4pita breads (6 inches in diameter)
1/2cup roasted garlic-flavored or regular hummus
1cup crumbled feta cheese (4 ounces)
1small onion, sliced
2cups shredded spinach
1large tomato, seeded and chopped (1 cup)
1/4cup sliced ripe or Kalamata olives

1.Heat oven to 400ºF. Place pita breads in ungreased jelly roll pan, 15 1/2x10 1/2x1 inch.
2.Spread hummus on each pita bread. Sprinkle with cheese.
3.Bake 8 to 10 minutes or until cheese is melted. Top each pizza with onion, spinach, tomato and olives.
~~~~~~~~~
Good luck

Answer 2

Four cheese, four mushroom, Escargot Pizza. Cook the escargot till almost crunchy in garlic and butter. Cook the mushrooms in the snail butter. Grease the pizza pan with the snail butter. Spread the dough, top with pizza sauce, add grated cheeses (your choice) top with mushrooms, escargot and bake until perfect. Open some good red wine and enjoy.

Answer 3

Homemade Pizza

Part 1: Do you need a pizza stone?


Take-out and frozen pizza are acceptable quickie dinners when you are up against the clock, but why relegate pizza as a desperation meal? Making your own at home is really not that difficult or time-consuming. With a bit of careful planning of toppings, you also have a balanced meal all in one simple package. Luckily, most kids adore pizza, so you can enlist your children in the process. Learn about the background of pizza before delving into the pizza recipes.

Pizza history
Pizza is actually modern Italian for pie. The origin of the term is murky but is said to be derived from an Old Italian word meaning "a point," which later evolved to the Italian word pizzicare, meaning "to pinch or pluck." A Neapolitan dialect of the word first shows up in print in 1000 A.D. in the form of picea or piza, assumably referring to the way the hot pie is plucked from the oven. Early forms of pizza were most likely what we call focaccia today, since the tomato didn't reach Italy until the 16th century, hence no tomato sauce for the pie we know as pizza. The addition of mozzarella cheese (initially made from buffalo milk) did not come about until the 19th century. The standard tomato, basil and mozzarella pizza is first credited to Raffaele Esposito of the Pizzeria di Pietro, who dedicated the creation to Queen Margherita in 1889. The colors nicely coincided with the colors of the Italian flag.

Italian immigrants brought pizza to the United States, but it was mostly confined to small areas of the Northeast. Once in America, the pizza stretched out to eighteen inches in diameter or more. The first pizzeria opened in New York City in 1896 at 53-1/2 Spring Street. Yet pizza did not really gain popularity outside the Northeast until returning World War II servicemen returned from their tours in Italy with a hankering for the pizza they enjoyed in Naples. In the 1940's, sales of oregano increased by 5,200 percent over eight years due to the surge in popularity of pizza and other Italian foods. In 1957, the Celentano Brothers marketed the first frozen pizzas.

Pizza is described as a flat pie made from a yeast dough topped with various cheeses, vegetables, meats, seasonings, and other ingredients. Nowadays, you'll find many variations, including dessert pizzas. The topping of choice by the majority is pepperoni, followed by Italian sausage and mushrooms. Anchovies are a hotly debated topping; you either love them or hate them.

Pizza cooking equipment
To avoid a soggy crust, most pizza afficionados recommend a pizza stone, and I wholeheartedly agree. The stone absorbs moisture from the dough and provides a uniformly heated surface resulting in a crispier crust. The stone should be preheated for an hour before placing the pizza in for baking. Note: Do not use oil on a pizza stone as it can ignite at high temperatures. Follow manufacturer's instructions for proper cleaning. If you don't want to use a stone, consider a pizza screen. The screen is simply a round framed screen that permits air to circulate under the crust to give it a nicely-baked bottom. If you prefer a deep-dish pizza, you may wish to invest in a deep-dish pan. If you use a standard pizza pan, don't use a shiny one. A dark, seasoned surface produces a superior crust.

When using a stone, a pizza peel (a large, flat wooden paddle) makes handling the pizza a snap. A large pizza wheel cutter will help you cut your pizza, but if you have none and/or your pizza is a bit too soggy to effectively use a wheel, use kitchen scissors. The true pizza gourmand has a home pizza oven.

The thickness of your crust will depend on how thin you stretch it out. Over-kneading the dough will make it tough. It's important to give the dough time to relax while stretching it out, which may take more time but will eliminate problems with tearing.

For variations, try adding any of the following ingredients kneaded into the dough: pureed roasted garlic, fresh chopped herbs, minced prosciutto or ham. You can also experiment by substituting 1/2 to 1 cup whole wheat flour OR semolina flour for the equivalent white flour required in the recipe. Sprinkling a bit of cornmeal or semolina on the bottom of the pan or pizza stone will keep the pizza from sticking, as well as give it a nice texture and flavor.

If you just don't have the time to make your own dough, don't feel guilty about using one of the pre-baked crusts widely available on the market. Other shortcuts include commercial refrigerated pizza and bread doughs.

Pizza toppers
To sauce or not to sauce is up to you. White pizza uses no sauce. Simply drizzle a bit of olive oil over the top and add your favorite veggies, meats or cheese. As for sauce, use your favorite spaghetti sauce or experiment with Alfredo sauce. The rest is only limited by your own imagination. Meats such as Italian sausage should be pre-cooked, drained and cooled before adding. Preserved sausages and meats such as pepperoni and ham need no pre-cooking. Sun-dried tomatoes add wonderful flavor and a gourmet touch.

Mozzarella is the standard cheese used for pizzas. Shredded mozzarella is handy and helps control portions, but used sliced if you wish. Feel free to experiment with other hard cheeses as toppers.

If you don't care for crunchy vegetables, you may wish to par-boil them or zap them for a few minutes in the microwave to reduce the crunch before adding. Standard baking time for pizza is usually only about 15 minutes, which will not be long enough to thoroughly cook vegetables such as carrots, zucchini and broccoli. Some veggies, such as onions, mushrooms, spinach, and bell peppers, have high water content which can add to sogginess if not precooked and drained. Be sure all cooked and canned vegetables and fruits have been well-drained and patted dry before using as a topping.

If you still have problems with a soggy crust, try sprinkling the dough with a thin layer of cheese before adding the sauce and toppings, and then more cheese on top if desired. The cheese between the dough and the sauce helps insulate the crust from moisture. You can also try pre-baking the crust for about 8 minutes, cooling, and then load it up.

Reheat pizza by placing on a rack over a baking sheet in a preheated 400-degree F. oven for about 5 minutes. You can also warm it in a hot skillet on top of the stove. Try to avoid using the microwave to reheat pizza. You'll end up with a soggy, chewy mess.

Pizza Recipes
Susie likes plain cheese, Tommy likes sausage, Dad likes pepperoni, and Mom likes veggies? No problem! Let everyone choose their toppings for a giant pizza. No more arguing over what kind to order, not to mention the added costs charged by most outlets for mixing toppings. Remember, don't limit your concept of pizza to basic crust with tomato sauce, cheese and toppings. Branch out to flavored crusts, white sauce, and even dessert pizzas. And don't forget to let the kids help! Within the pizza recipes, you'll find basic doughs, sauces, and gourmet to dessert pizzas. Mangia!


Title: Light Wheat Pizza Dough
Categories: Pizza
Servings: 6

1 Env active dry yeast
1 1/2 c Lukewarm water
3 1/4 c Unbleached flour (approx.)
1/2 c Whole wheat flour
1/3 c Cornmeal, preferably stone
-ground
1 1/2 ts Salt
2 tb Olive oil

In a large bowl, sprinkle the yeast over the warm water; stir to combine.
Let stand for 5 minutes.

With a wooden spoon, beat in 1 1/2 cups of the unbleached flour, the whole
wheat flour, and the cornmeal. Beat vigorously for 1 minute. Cover with
plastic wrap. Set the sponge aside in a warm, draft-free place for 10
minutes.

Stir in the salt and olive oil. Add the remaining unbleached flour, 1/2
cup at a time until you have a soft, kneadable dough.

Turn the dough out onto a lightly floured surface. Knead vigorously for 8
minutes, using sprinkles of flour to prevent sticking. You should have a
soft, smooth, and elastic dough. Place the dough in a lightly oiled bowl;
turn to coat; cover. Set aside in a warm, draft-free spot until doubled in
bulk, about 1 hour.

Makes enough dough for one large pizza.


Posted by Fred Peters.



Homemade Tomato Sauce Recipe
Ingredients
1/4 cup extra-virgin olive oil
1 large onion, peeled, coarsely chopped (2 cups)
1 large carrot or 2 small carrots, peeled, coarsely chopped (about 3/4 cup)
3 garlic cloves, peeled, finely chopped
5 large tomatoes, coarsely chopped (4 cups) or 2 (28-ounce) cans whole tomatoes, drained, coarsely chopped
2 tablespoons tomato paste
Coarse sea salt to taste
Freshly ground black pepper to taste


Instructions
In a large heavy skillet, heat the olive oil over medium-high heat. Saute the onion and carrot for 2 to 3 minutes, reduce the heat to medium, cover and sweat the vegetables over medium heat for about 25 minutes or until soft and golden.

Add the garlic, stir well, cover and sweat for 5 minutes more or until softened. Add the tomatoes and tomato paste. Bring to a boil, reduce the heat to medium-low and simmer, uncovered, for about 10 minutes to blend the flavors.

Push the cooked sauce through a food mill or blend in a food processor and push through a sturdy, small-holed strainer into a large bowl. Add salt and pepper to taste.

The sauce can be cooled and stored in the refrigerator for up to 1 week or frozen up to 3 months.

Yield: 8 servings

Variations

Â¥ Add 1/4 cup chopped fresh basil at the very end of cooking.

Â¥ Fry 6 to 8 fresh sage leaves in olive oil until golden brown. Gently crumble the sage over the pasta just before serving.

Â¥ Add 6 ounces of fresh goat cheese to the sauce.

Â¥ Add additional olive oil.

Â¥ Add 2 ounces of good-quality balsamic vinegar.




Vine ripened tomato pizza
with roasted garlic puree, fresh mozzarella and pine nuts


--------------------------------------------------------------------------------
Chefs Anne and David Gingrass
Makes two 10" pizzas


Ingredients
8 cloves Garlic, unpeeled
1 Tbl. Olive oil
2 pc. Pizza dough (see recipe under breads)
pinch Chili flakes
3-1/2 cups Swedish fontina cheese, grated (loosely packed)
20 slices Red onions, sliced very thinly
2 medium Vine ripened tomatoes, sliced 1/4" thick
20 each Cherry tomatoes
1 each Buffalo mozzarella, about 6 oz., cubed 1/2"
2 Tbls. Parmesan cheese, grated very finely
2 Tbls. Pine nuts 2 Tbls. Chopped basil

Preparation
1. Pre-heat the oven to 500 F. and place a baking stone or tile in to heat. Heat a small saute pan over medium heat and add the olive oil and the unpeeled garlic cloves. Saute, stirring regularly, until the garlic skin begins to caramelize. Transfer to the oven and roast until the cloves become uniformly golden brown. Remove and cool. When cool, remove the roasted garlic from the skins and place into a small bowl. Mix thoroughly with a spoon to make a paste.

2. Roll the doughs into roughly 10 “ rounds using a pie pin or by pounding and stretching the dough.(see the pizza dough recipe for photos)

3. Sprinkle a light cutting board or pizza peel with cornmeal or semolina and lay the doughs down on it. Spread the garlic paste over the doughs then sprinkle the chili flakes evenly and spread the fontina cheese over the dough, leaving a half inch rim without cheese. Next distribute the sliced tomatoes followed by the onion rings.


4. Arrange the cherry tomatoes evenly over the cheese and onions and sprinkle the fresh mozzarella and Parmesan cheese over the top.

5. Bake for ten minutes or until the edge of the crust becomes golden brown and the cheese bubbles in the center.

6. Remove from the oven and place on a cutting board. Sprinkle the chopped basil over and cut into six or eight pieces. Serve immediately.

http://homecooking.about.com/

The site has A LOT more pizza recipes as well!