Holiday Pizza Dip Aka Roasted Cherry Tomato Dip With Pizza Crackers Recipes

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HOLIDAY PIZZA

Provided by Food Network

Categories     main-dish

Time 1h48m

Yield 4 servings

Number Of Ingredients 23



Holiday Pizza image

Steps:

  • Preheat oven to 350 degrees F.
  • For the sauce base: Combine all ingredients in a large bowl. Toss to combine and set aside.
  • For the vegetables: In a large saucepan over medium-low heat, combine carrot, celery, zucchini, peppers, olive oil, pine nuts and the sauce base, and let simmer for 45 minutes.
  • Meanwhile, bake the eggplant until softened, about 20 minutes. Let cool slightly, then remove peel and mash flesh. Add to vegetables. Simmer until eggplant combines with vegetable sauce, about 5 to 10 minutes. Set aside.
  • For the pizza: stretch the dough out into a large pizza pan or baking sheet. Spread with the vegetable sauce. Top with mozzarella chunks, chicken, tuna and grated cheese. Bake in the oven at 350 degrees F for 10 minutes, then increase oven temperature to 450 degrees F and bake until bottom crust is brown and crispy, about 8 minutes.
  • If desired, garnish with cooked tri-color pasta.

12 ounces plum tomatoes, seeded and chopped
1 1/3 ounces tomato paste
1/4 teaspoon olive oil
Kosher salt and freshly ground black pepper
Garlic powder, for seasoning
8 fresh basil leaves, torn
1 carrot, chopped
1 rib celery, chopped
1 small eggplant, chopped
1 zucchini, chopped
1/2 green bell pepper, sliced
1/2 yellow bell pepper, sliced
1 roasted red bell pepper, sliced
1/4 cup olive oil
1 ounce pine nuts
1 small eggplant
24 ounces pizza dough
1/3 pound fresh mozzarella, cut into chunks
1 pound fresh buffalo mozzarella, cut into chunks
6 ounces cooked chicken, diced or shredded
6 ounces cooked tuna, diced or shredded
2 ounces grated romano cheese
Cooked tri-color pasta, for garnish, optional

WHITE PIZZA WITH ROASTED TOMATOES

Like my grandmother taught me, I love using fresh, simple ingredients. In this low-cost recipe, creamy ricotta brings out the sweetness of the tomatoes, all on an onion and herb crust. -Debbie Roppolo, San Marcos, Texas

Provided by Taste of Home

Categories     Dinner

Time 2h40m

Yield 8 servings.

Number Of Ingredients 22



White Pizza with Roasted Tomatoes image

Steps:

  • Preheat oven to 250°. In a bowl, toss tomatoes with oil, sugar and salt. Transfer to a greased 15x10x1-in. baking pan. Roast 2 hours or until tomatoes are soft and slightly shriveled., For crust, in a large skillet, heat oil over medium-high heat. Add onion; cook and stir 3-4 minutes or until tender. Stir in herbs. Cool slightly., In a small bowl, dissolve yeast in warm water. In a large bowl, combine sugar, oil, salt, yeast mixture and 1 cup flour; beat on medium speed until smooth. Stir in onion mixture and enough remaining flour to form a soft dough (dough will be sticky)., Turn dough onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover with plastic wrap and let rise in a warm place until almost doubled, about 1-1/2 hours., Preheat oven to 400°. Grease a 15x10x1-in. baking pan. Punch down dough; roll to fit bottom and 1/2-in. up sides of pan. Cover; let rest 10 minutes. Bake 10-12 minutes or until edges are lightly browned., In a small bowl, mix ricotta cheese, garlic, salt and Italian seasoning. Spread over crust; top with roasted tomatoes and mozzarella cheese. Bake 12-15 minutes or until crust is golden and cheese is melted.

Nutrition Facts : Calories 503 calories, Fat 25g fat (7g saturated fat), Cholesterol 29mg cholesterol, Sodium 911mg sodium, Carbohydrate 54g carbohydrate (13g sugars, Fiber 3g fiber), Protein 17g protein.

4 plum tomatoes (about 1 pound), cut lengthwise into 1/2-inch slices and seeded
1/4 cup olive oil
1 teaspoon sugar
1/2 teaspoon salt
CRUST:
2 tablespoons olive oil
1 large onion, finely chopped (about 1 cup)
2 teaspoons dried basil
2 teaspoons dried thyme
1 teaspoon dried rosemary, crushed
1 package (1/4 ounce) active dry yeast
1 cup warm water (110° to 115°)
5 tablespoons sugar
1/4 cup olive oil
1-1/2 teaspoons salt
3-1/4 to 3-3/4 cups all-purpose flour
TOPPING:
1 cup whole-milk ricotta cheese
3 garlic cloves, minced
1/2 teaspoon salt
1/2 teaspoon Italian seasoning
2 cups shredded part-skim mozzarella cheese

PIZZA CRACKERS

Kids love making these simple pizza crackers. I like to use pizza sauce from a squeeze bottle to make it easier for them. Just make sure an adult is there to put the crackers in the oven. -Tonya Sanders, Geneva, Iowa

Provided by Taste of Home

Categories     Appetizers

Time 20m

Yield 2 dozen.

Number Of Ingredients 5



Pizza Crackers image

Steps:

  • Preheat oven to 400°. Place crackers on a baking sheet. Top with pepperoni, pizza sauce, cheese and oregano. Bake until cheese is melted, 5-7 minutes.

Nutrition Facts : Calories 29 calories, Fat 2g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 78mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 1g protein.

24 Ritz crackers
24 slices pepperoni
1/4 cup pizza sauce
2 tablespoons finely shredded Colby-Monterey Jack cheese
1 tablespoon minced fresh oregano or 1 teaspoon dried oregano

ROMAN STYLE PIZZA WITH ROASTED CHERRY TOMATOES

Roll or stretch the dough as thin as possible to get a classic thin and crispy crust.

Provided by Sarah Tenaglia

Categories     Cheese     Tomato     Super Bowl     Vegetarian     Low Cal     Father's Day     Dinner     Lunch     Buffet     Mozzarella     Birthday     Family Reunion     Poker/Game Night     Party     Bon Appétit     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 4 to 6 servings

Number Of Ingredients 11



Roman Style Pizza with Roasted Cherry Tomatoes image

Steps:

  • Combine 3/4 cup warm water (105°-115°F), sugar, and yeast in a large bowl; let sit until spongy, 4-5 minutes. Mix in 1 1/2 tablespoons oil and 1 teaspoon salt. Stir in 2 1/4 cups flour. Turn out onto a work surface; knead until smooth and elastic, adding more flour if sticking, about 6 minutes. Grease a large bowl with 1 tablespoon oil. Add dough, cover bowl with plastic; let rise until doubled, about 1 1/2 hours.
  • Meanwhile, position one rack in top third of oven and another in bottom third; place a pizza stone on top rack and preheat oven to 500°F. Scatter tomatoes on a large rimmed baking sheet. Add 1 tablespoon oil, toss, and season with salt and pepper. Place on lower rack; roast until skins split, 10-12 minutes. Let cool on rack. Continue heating pizza stone for 45 more minutes.
  • Sprinkle a pizza peel or rimless baking sheet with semolina. Divide dough in half; roll or stretch each into a 13x9" rectangle. Cover with kitchen towels; let stand for 15 minutes. Transfer 1 rectangle to prepared pizza peel. Brush with 2 tablespoons oil, sprinkle with half of the Parmesan, then mozzarella, and top with half of the tomatoes. Season with salt and pepper.
  • Set front of peel at far edge of stone; gently jiggle peel side to side, sliding pizza onto stone as you remove peel. Bake until crust is browned and crisp, 9-10 minutes. Using peel, transfer pizza to work surface. Garnish with basil. Slice and Serve.
  • Repeat to make second pizza.

2 teaspoons sugar
1 1/2 teaspoon active dry yeast
7 1/2 tablespoons extra-virgin olive oil, divided
1 teaspoon kosher salt, plus more
2 1/4 cups (or more) all-purpose flour
1½ pound cherry or grape tomatoes
Freshly ground black pepper
Semolina (for dusting)
2/3 cup freshly grated Parmesan, divided
2 cups grated mozzarella (about 8 ounces), or 6 ounces buffalo mozzarella, thinly sliced, divided
Chopped fresh basil

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