Joeys Summer Pizza Recipes

Steps:

• 1. Set Philadelphia cream cheese in a small mixing bowl to soften.
• 2. Unroll crescent rolls, press onto a round pizza stone to form a crust. Pierce dough a with fork.
• 3. Bake at 350* for approximately 15 minutes, until the crust is lightly browned. Set aside and cool completely.
• 4. This is your pizza sauce. In a small mixing bowl, combine with the softened cream cheese, the mayo, salsa, and seasonings. Mix well. Spread onto completely cooled crust.
• 5. Now for the toppings: You can use any combo of fresh veggies you like. We like tomatoes, green pepper, shredded carrots, chopped celery, sliced black olives and green or sweet onion. Top those with shredded lettuce and shredded cheese. Chill and serve.
• 6. Notes: We eat this as a meal, but you can cut smaller pieces for an appetizer. It can easily be doubled and put on a cookie sheet or jellyroll pan. If you want to add chopped ham, I would add it with the veggies, before the lettuce. I didn't include an amount for the veggies/lettuce/cheese, just a nice covering... not too heavy, as it will be messier to eat. You can use any low-fat product in this. It is very forgiving.

Steps:

• Heat 12-inch nonstick skillet over medium-high heat. Add beef, onion and bell pepper; cook 7 to 9 minutes, stirring occasionally, until beef is thoroughly cooked.
• Stir in pizza sauce. Reduce heat to medium; simmer uncovered about 5 minutes or until thoroughly heated.
• Fill buns with beef mixture and cheese.

Steps:

• In a large skillet over medium heat, cook beef until no longer pink; drain. Stir in pizza sauce and oregano. , In a food processor, combine the onion, pepper and pepperoni; cover and process until chopped. Add to beef mixture. Simmer 20-25 minutes or until vegetables are tender. Spoon mixture onto buns. Top with cheese and mushrooms.

Steps:

• Prepare the 6 nori sheets by brushing water on 3 of the sheets and then stick one sheet on top of each of the 3 sheets on 3 separate plates.
• Set aside.
• Shred the carrot. Shred the cheese. Set them aside.
• Chop up the bell pepper, olives and tomatoes. Set aside.
• In a food processor combine the avocados, yeast, garlic powder, and 6 basil leaves. Puree and then set aside.
• TO ASSEMBLE THE PIZZAS:.
• Divide the Avocado puree between the three Nori sheets.
• Divide each of the vegetable between each of the 3 pizzas.
• Top each pizza with the veggies and the shredded cheese.
• Chop the 6 remaining basil leaves thin and top each pizza with 1/3 of the leaves.
• Bon Appetit!

Steps:

• Preheat your oven to 450'F.
• Spray a 12 inch pizza pan with oil.
• Remove the polenta from its package and drain off the water. Cut it up in pieces and put into the food processor.
• Process the polenta. It will be crumbly. Add in the water, arrowroot flour, Italian herbs, garlic powder and 1/4 cup Romano cheese. Process again until a doughy mixture is obtained.
• Using a spatula, scoop the polenta onto the oiled pizza pan. Spray your hands with oil and pat the polenta into the pizza pan making sure you get it evenly as possible.
• Bake it in your preheated oven for 15 minutes.
• While its cooking, cut up your broccoli heads, scallion and pepper.
• When the polenta crust is done remove and top with the spaghetti sauce, tempeh, pepper, broccoli and scallions, cheeses and Italian herbs.
• Put back into the oven for 25 minutes.
• Remove when done, let stand for 5 minutes before serving.
• Bon Appetit!