CREAM CHEESE PIZZA
Cream Cheese Pizza? YESSS!! The smoothness of the cream cheese in this homemade pizza softens the spice of the pepperoni, its a fantastic combination!!! I have to give credit to Malinda Coletta for her Perfect Pizza Dough!! We make pizza about twice a month because of her fantastic recipe!!
Provided by Helene Mulvihill
Categories Other Appetizers
Time 55m
Number Of Ingredients 23
Steps:
- 1. ~~FOR SAUCE~~
- 2. in thick-bottomed saucepan sautee onions and garlic in olive oil for 3 to 4 minutes, or until tender. Add spices and sausage drippings. Fry for 1 minute.
- 3. Add tomato paste and combine. fry this mixture for about a minute (stirring) or until color begins to orange slightly. Add water, crushed tomatoes and bay leaf.
- 4. bring sauce to gentle boil, then reduce heat and cover for half an hour, stirring occasionaly. chill completely before using on pizza
- 5. ~~~NOTE~~~for sausage drippings: remove sausage from the casings of about 1/2 lb Italian sausage and fry in a fry pan. Reserve meat for toppings or another recipe. Use pan drippings for this sauce.
- 6. ~~For Pizza~~
- 7. if you have a pizza stone, put it in the 2nd from the bottom rack in the oven, and preheat to 550 degrees.
- 8. sprinkle pizza pan with flour. stretch dough out and lay on pan.
- 9. beginning in the middle, spoon on sauce and spread in outward circle until you've reached where you want your crust to start. I like less crust so i put the sauce almost to the edge. Be careful to use the sauce sparingly, as too much will make the pizza soggy.
- 10. next sprinkle a generous amount of oregano and pizza seasonings over the sauce.
- 11. crumble desired amount of cream cheese onto pizza. arrange pepperoni, then sliced tomato and basil leaves. top with mozzerella.
- 12. bake on top of pizza stone for 5 to 7 minutes, then turn pizza and bake for 2 more minutes.
- 13. slide pizza off pan and directly on stone and bake for another 2 to 3 minutes. remove from oven and allow to cool for 3 to 5 minutes before serving.
PIZZA WITH FRESH TOMATOES AND BASIL
Provided by Giada De Laurentiis
Categories main-dish
Time 30m
Yield 4 to 8 servings
Number Of Ingredients 14
Steps:
- Position 1 oven rack in the center and the second rack on the bottom of the oven and preheat to 450 degrees F. Sprinkle the cornmeal over 2 rimless baking sheets. Roll out each piece of Pizza Dough into a 10 to 11-inch-diameter round. Transfer 1 dough to each prepared baking sheet.
- Drizzle 2 teaspoons of oil over each Pizza Dough. Sprinkle the mozzarella over the Pizza Dough, dividing equaling and leaving a 1-inch border around each pizza. Arrange the tomato slices in a single layer over the cheese. Sprinkle with the Parmesan. Arrange basil leaves on top, drizzle with a little more olive oil and sprinkle garlic all over. Bake the pizzas until the crusts are crisp and brown on the bottom and the cheese is melted on top, about 15 minutes. Drizzle 1 teaspoon of oil over each pizza. Sprinkle with basil for garnish and salt. Cut the pizza into wedges and serve immediately.
- Mix the warm water and yeast in a small bowl to blend. Let stand until the yeast dissolves, about 5 minutes. Mix the flour and salt in a food processor to blend. Blend in the oil. With the machine running, add the yeast mixture and blend just until the dough forms. Turn the dough out onto lightly floured surface and knead until smooth, about 1 minute. Transfer the dough to a large oiled bowl and turn the dough to coat with the oil. Cover the bowl with plastic wrap and set aside in a warm draft-free area until the dough doubles in volume, about 1 hour. Punch the down dough and divide into 2 equal balls. (The dough can be used immediately or stored airtight in the refrigerator for 1 day.)
CREAMY GARLIC CHEESE PIZZA WITH FRESH BASIL
My husband's creation. This pizza is a favorite of ours because of my love for garlic and my husbands love for pizza with creamy sauces. My kids love it because they don't like many toppings. I use our recipe for the pizza dough Recipe #252423. Half of this recipe makes 1 12 inch round deep dish pizza crust. I love lots of fresh garlic in my pizza and this is definetely a pizza for big garlic lovers, though it is possible to go too far so be a little cautious when adding the garlic. ;) Prep time doesn't include making pizza dough.
Provided by Enjolinfam
Categories < 60 Mins
Time 35m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Mix garlic, ranch, and cayenne pepper together. Then spread it over the pizza crust leaving about 1 inch border of crust.
- Cover the pizza with mozzerella cheese. Then sprinkle the fresh basil leaves over the top.
- Bake at 350 F for approximately 15-25 minutes. Generally it takes about this long but the time can vary depending on the pizza crust being used.
Nutrition Facts : Calories 138.8, Fat 12.5, SaturatedFat 4, Cholesterol 20.6, Sodium 275.4, Carbohydrate 1.5, Fiber 0.1, Sugar 0.8, Protein 4.9
BASIL CREAM SAUCE
After a mad search on the net for a recipe for this sauce I had to create my own. This can be reheated in the microwave without the usual cream sauce defects. I just love the light green color and how well it displays over tri color or regular pasta, salmon and grilled chicken. I have been putting this on everything.
Provided by MESSY
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Creamy
Time 25m
Yield 6
Number Of Ingredients 7
Steps:
- In a food processor, combine basil and garlic. Begin processing, and pour in olive oil in a thin stream. Process for about 40 seconds, or until mixture begins to emulsify. Add pine nuts and Parmesan, then blend for 1 minute.
- Heat cream in a saucepan over low heat until simmering. Pour 1/2 of the hot cream into the processor with basil pesto, and pulse for 20 seconds to incorporate. Pour mixture back into cream, and simmer for 5 minutes, or until thickened.
Nutrition Facts : Calories 284.8 calories, Carbohydrate 3.8 g, Cholesterol 50.3 mg, Fat 28.2 g, Fiber 0.7 g, Protein 6.3 g, SaturatedFat 10.9 g, Sodium 117 mg, Sugar 0.5 g
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