Topsy Turvy Pizza Twists Recipes

Steps:

• Preheat oven to 350 degrees. Lightly spray a 9" x 1 1/2 " round cake pan with cooking spray.
• Chop the rhubarb into 1/2" chunks. In a large bowl, toss the rhubarb with 1 cup sugar and 1/4 cup flour until the pieces are well coated. Spread the rhubarb mix over the bottom of the prepared cake pan.
• In another bowl, beat the ricotta cheese with the egg until smooth and creamy. Add the almond extract and 1/4 cup sugar and mix well. Add 1 cup flour and the baking powder and mix well. The batter will be thick, almost like biscuit dough.
• Spread the dough over the rhubarb in the pan, making sure it goes all the way to the edge. Be careful not to let the juice from the fruit mix into the dough.
• Put the cake in the oven with a piece of foil under the pan to catch any drips that might bubble over. Bake at 350 degrees for 45 minutes.
• While the cake is baking, coarsely chop the macadamia nuts. Melt the butter in a small bowl. Add the brown sugar, chopped nuts, and cornflake crumbs and toss until blended and crumbly.
• Remove the cake from the oven and allow to cool for 30 minutes. Put a serving plate over the pan and invert onto the plate. Tap the bottom of the pan to release the cake onto the plate (you can tell that the cake is out and on the plate when the pan sounds hollow when you tap it).
• Sprinkle the nut topping over the fruit (which is now the top of the cake) and press lightly.
• Allow the cake to cool before serving. Serve at room temperature or chilled.

Steps:

• 1. PREP/PREPARE
• 2. Chef's Note: This is an interesting way to do a pizza. I got the idea from Deb Crane, and Maggie... and they posted videos from the Chicago pizza place that made these famous. This is my version of the dish. The whole idea is to put all your ingredients into an ovenproof bowl, and drape the crust over the bowl. Then, after it bakes, you invert, and remove the bowl. And you have Pizza in a bowl.
• 3. Gather your ingredients.
• 4. Place a rack in the bottom position, and preheat the oven to 400f (205c).
• 5. Chef's Note: You want a bowl to put all the ingredients in... It should be ovenproof, and 3 to 4 inches in diameter.
• 6. Add some cheese to the bottom of the bowl... my choice is mozzarella.
• 7. Add another cheese (optional), I chose provolone.
• 8. Add some pepperoni (optional).
• 9. Add some Italian sausage (optional).
• 10. Add some mushrooms (optional).
• 11. Add some pizza sauce (not optional).
• 12. Cover with the pizza crust, and let drape over the sides of the bowl.
• 13. Brush the dough with egg yolk, mixed with a bit of water.
• 14. Place into the preheated oven, and bake until the crust is brown, about 18 minutes.
• 15. Allow to rest for 5 minutes.
• 16. PLATE/PRESENT
• 17. Flip on a plate, and remove the bowl. Enjoy.
• 18. Keep the faith, and keep cooking.

Steps:

• Heat oven to 425 degrees.
• Brown meat in oil, add onion and green pepper.
• Cook until meat is browned and onion is transparent.
• Add rest of meat filling ingredients and mix well, and pour into a 9" pie pan.
• Mix topping, beat about 20 times, then knead 8-10 times to smooth dough.
• Roll out to fit pie pan.
• Place on meat mixture and make slits on top in the dough.
• Bake 15-20 minutes, or until lightly browned.
• Let stand 1-2 minutes, and then invert over serving dish and cut into wedges.

Steps:

• Place the butter in a microwavable bowl or measuring cup and microwave for 30 to 40 seconds.
• Spray the crock with non-stick cooking spray, add the melted butter, sprinkle with brown sugar, drained pineapple tidbits and chopped pecans.
• Place the butternut squash in a microwave safe dish with a small amount of water; cover and microwave for 5 to 6 minutes or until squash is fork tender; drain.
• Transfer the squash to a blender and puree; set aside. There should be 1 cup of squash puree.
• Combine the brown sugar through soda in a medium size mixing bowl; add beaten egg, oil, vanilla extract, yogurt and squash puree. Stir until blended, fold in grated apple.
• Pour cake batter over pineapple mixture,cover and cook on high for 1 1/2 to 1 3/4 hours or until skewer inserted in center comes out clean.
• Remove lid, turn off crock-pot and allow cake to stand for 10 minutes. Run a sharp knife around rim of cake, turn cake out onto serving platter.
• Serve warm topped with frozen vanilla yogurt or whipped cream. Also delicious the next day.
• Please note: If using old fashioned oats, whirl a couple times in food processor to break up flakes.