PERSONAL PIZZA
I practically lived on these mini pizzas when I was in college. Packaged pizza crust mixes make it easy recipe to prepare anytime.-Julie Beth Lamb, Visalia, California
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 6 servings.
Number Of Ingredients 7
Steps:
- Prepare both packages of pizza dough according to directions. On a floured surface, knead dough several times; divide into six portions. Roll each into an 8-in. circle. Place on greased baking sheets. Bake at 425° for 10 minutes. , Spread pizza sauce over crusts to within 1/2 in. of edge. Top with beef, onion, green pepper, olives and cheese. Return to the oven for 10-15 minutes or until crust is golden brown and cheese is melted.
Nutrition Facts : Calories 379 calories, Fat 16g fat (7g saturated fat), Cholesterol 59mg cholesterol, Sodium 746mg sodium, Carbohydrate 31g carbohydrate (8g sugars, Fiber 3g fiber), Protein 27g protein.
INDIVIDUAL FRUIT PIZZAS
Provided by Ree Drummond : Food Network
Categories dessert
Time 1h30m
Yield 6 to 8 servings
Number Of Ingredients 18
Steps:
- For the cookie crust: Preheat the oven to 350 degrees F. In a large bowl, cream the butter, sugar, orange zest and vanilla thoroughly. Add in the eggs and beat until light and fluffy. Add in the milk and mix.
- In a medium bowl, sift together the dry ingredients (flour, baking powder and salt). Then blend this into the cream mixture. Wrap in plastic wrap and flatten into a disc, and then refrigerate for 1 hour (or freeze for 20 minutes).
- Roll out the dough into one large rectangle. Then, using a 4 1/2-inch cutter, cut out circles of dough.
- Bake until the cookie dough is cooked and golden brown, but not overly crisp, 8 to 10 minutes. Remove from the oven and allow to cool completely.
- For the topping: Using a mixer with a whisk attachment, whip together the marshmallow creme and cream cheese until light.
- Serve the cooled crusts with the cream mixture and a platter of fruit. Let everyone build their own pizza by spreading the cream mixture on the crust and then decorating with as much fruit as desired!
INDIVIDUAL SCARY WHITE PIZZAS
The classic white pizza takes a ghostly turn with this recipe. Using prepared pizza dough makes this easy recipe even easier, and no sauce to simmer makes it simpler still.
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 450 degrees F. Line 2 baking sheets with parchment paper.
- Divide the pizza dough into 4 pieces. Working with one piece of dough at a time, roll and stretch on a lightly floured surface into an 8- to 9-inch oval. Transfer to a prepared baking sheet and pull the end of the dough to one side into a tapered end to create a ghost shape. Repeat with the remaining dough, putting 2 ghosts on each baking sheet. Don't worry if they all look slightly different-- it will give the ghosts personality.
- Mix the oil and garlic together in a small bowl and evenly brush over the 4 ghosts; sprinkle with a total of 1/2 teaspoon salt and 1/4 teaspoon pepper. Bake until the crusts are golden and set, 10 to 12 minutes, rotating the pans top to bottom halfway through the baking time.
- Mix the ricotta, Parmesan and Italian seasoning together in a small bowl and spread over the ghosts, stopping about 1/2-inch from the edge. Sprinkle with the mozzarella and return to the oven until the ghosts are hot and the cheese has melted, about 5 minutes more. Place 2 olive slices on each ghost for the eyes.
- Transfer the ghosts to individual plates and serve.
EXOTIC MUSHROOM PIZZA
Steps:
- Put pizza stone in oven and heat to 425 degrees. While stone is heating, brush olive oil evenly over shell and bake 5 to 7 minutes or until oil bubbles. (If using thin crust pizza, you can eliminate pre-baking of the pizza crust.)
- While shell bakes begin cooking the mushrooms. Heat saute or fry pan on high heat, add the oil, garlic and shallots and quickly saute for approximately 30 seconds. Do not allow the garlic/shallot mixture to burn.
- Add mushrooms to hot pan, saute quickly until most of the mushroom juices have evaporated (3 to 5 minutes), then add wine. Continue to saute until wine completely evaporates and mushrooms have turned a darker shade or brown, about 2 to 3 minutes. Remove mushroom mixture from heat.
- Remove shell from oven (leave stone in oven to keep it hot) and allow to cool slightly. Spread the gorgonzola cheese evenly over the warm crust so that it melts slightly. You can dip your fingers in olive oil to spread the gorgonzola. Spread the mushroom mixture evenly over the crust. Add the Fontina cheese, distributing it as evenly as possible. Season with salt and freshly ground black pepper.
- Place on hot stone in oven and bake 12 to 15 minutes or until cheese is lightly browned and bubbly. Cool and cut into small rectangles for hors d'oeuvres or into pie-shaped pieces for first course or main course portions. Serve warm or at room temperature.
- This recipe can be adjusted to suit personal taste such as adding dried, red hot pepper or use different cheeses; however you should not eliminate the gorgonzola. It can be served with champagne as an hors d'oeuvre and with dry red wine as an appetizer or main course with a tossed salad.
TUSCANY INDIVIDUAL PIZZAS
Provided by Food Network
Categories main-dish
Time 1h40m
Yield 6 individual pizzas
Number Of Ingredients 7
Steps:
- Place a pizza stone on the bottom rack of oven and preheat to 500 degrees F. for 45 minutes to 1 hour. Dissolve the yeast in the warm water and let stand for 10 minutes. Traditional method: Put 1 1/2 cups of the flour, semolina sugar and salt in a large mixing bowl. Stir to combine. While stirring with a wooden spoon slowly add the yeast mixture until combined. Add the olive oil and continue stirring until the mixture forms a loose ball, adding the remaining 1/4 cup of flour if necessary to form a ball that is not sticky. On a lightly floured board knead the dough for 3 to 5 minutes until the dough is smooth and consistent in texture.
- Food Processor method: With the metal blade inserted, put the flour, semolina, sugar and salt into the work bowl. With the motor running, pour the yeast mixture through the feed tube and process for 30 to 45 seconds or until the dough pulls away from the sides of the bowl. Add the olive oil through the feed tube and continue to process for 1 minute. The dough should have formed a ball. Turn the dough onto a lightly floured surface and knead briefly with flour until it is not sticky.
- Both methods continue: Form the dough into a ball and put in a bowl that has been lightly coated with olive oil. Cover the bowl with a damp towel and put it in a warm place until doubled in size, about 1 hour. Roll the dough on a lightly floured surface into a cylinder and cut into 6 equal pieces. Roll each piece into a ball and place on a lightly floured platter. Cover with a damp towel. Using a rolling pin, roll one ball into a circle. Garnish the pizza as desired. Place directly on pizza stone and bake for approximately 4 minutes (Check after 3 minutes) until ready.
- Continue creating individual pizzas.
- La Margherita Pizza toppings: Top the pizza with a tomato puree made up of peeled tomatoes (use canned tomatoes when good quality fresh are unavailable), olive oil, oregano and a pinch of salt. Sprinkle with grated Mozzarella cheese and lightly drizzle olive oil over the pizza. Add salt and pepper for taste.
- La Napoletana Pizza toppings: Top the pizza with tomato puree and sprinkle with capers, mozzarella cheese and top with anchovies. Lightly drizzle olive oil over the pizza.
- Additional Toppings to add as you wish: Italian Ham, Peccorino Romano Cheese, Red and yellow bell peppers, olives, onions, fresh basil and mozzarella cheese.
INDIVIDUAL PIZZAS
I made these over 30 years ago for my family when I had to cook. I made these long before canned pizza sauce was available like it is now. Either that or my mom did not buy it. My brothers loved these! They were always happy when I made them. One of my brothers would take a full pan of 10 pizzas with him if I had a pan on the counter and he had to go somewhere. He always came home with an empty pizza pan. This recipe can very easily be doubled or tripled. You can use any meat of your choice and add any ingredients you want. It is an easy way to make pizza to each persons taste. They can pick what they want on their own pizza. This is something easy for kids to make too.
Provided by AuntWoofieWoof
Categories Lunch/Snacks
Time 30m
Yield 10 serving(s)
Number Of Ingredients 4
Steps:
- Preheat oven to 350 degrees.
- Cook ground beef in a skillet.
- Separate biscuits and put them on a sheet of waxed paper or foil.
- Flatten each biscuit with palm of your hand until thin but not too thin.
- Place each one on a cookie sheet or pizza pan.
- Spread approximately 1 tsp tomato sauce on each"pizza" evenly, depending how saucy you want them.
- Put a spoonful of hamburger on each pizza.
- Spread evenly.
- Sprinkle each pizza with cheese, depending on how cheesy you want them.
- Bake in oven for 10 minutes or until edges are golden brown.
- Cool for a few minutes before serving.
Nutrition Facts : Calories 101.6, Fat 7.2, SaturatedFat 3.7, Cholesterol 27.3, Sodium 204.9, Carbohydrate 1.8, Fiber 0.3, Sugar 1, Protein 7.3
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