Vavavoom Biscuit Crust Beef Mushroom Pizza Recipes

Steps:

• The crust: Stir together the dry crust ingredients.
• Using a pastry cutter or two knives cut in the shortening until the mixture looks like crumbs.
• Gently mix in the egg and milk--only mix gently until the mixture is just combined.
• Turn out on a well floured board and knead the dough only 15 times.
• Press evenly onto a greased 12" pizza pan.
• Handle as little as possible.
• In a skillet melt the butter over medium heat and cook the beef, mushrooms, garlic, oregano pepper, salt. and pepper. Break up the meat cook about 5 minutes or until the meat is browned and the mushrooms are cooked. Drain the meat well and put it on the biscuit crust.
• Top with the salsa and cover with the cheese.
• Bake in 450°F oven for approx 25 minutes or until the crust is golden and the cheese is all bubbly.

Steps:

• On ungreased cookie sheet, place biscuits about one inch apart.
• Flatten biscuit with palm of hand, then put on one tablespoon of pizza sauce and sprinkle on cheese.
• Bake according to directions on biscuit can, usually at 450 degrees F for 8 to 10 minutes.
• You can add sliced pepperoni, chopped olives, sliced mushrooms, etc.

Steps:

• First preheat your oven to 450°F.
• Then, heat your olive oil in a small skillet, and then add your mushrooms, cooking for 2 minutes on medium-high heat, shaking your skillet frequently; set aside.
• Take your pizza shell and place the turkey slices over the shell.
• Then, put your cooked mushrooms on top of the turkey slices and then randomly place the tomato over the mushrooms.
• Shake desired amount of freshly ground pepper over the vegetables, and then top with your basil and 1/2 of your parsley.
• Place your cheese slices on top.
• Bake in your preheated oven for 10 minutes until cheese is bubbly and is a nice golden color.
• Sprinkle the rest of your parsley on top and serve!
• This will feed 2 small eaters or 1 big eater.
• ENJOY!

Steps:

• Heat oven to 450°F.
• Heat oil in a large nonstick skillet over high heat. Cook sliced mushrooms, onion and garlic in oil about 5 minutes. Season with salt and black pepper to taste. Stir frequently, until onion is crisp-tender and caramelized. Stir in parsley.
• Spoon mushroom mixture over pizza crust. Sprinkle with cheese.
• Bake 8 to 10 minutes or until cheese is melted.

Steps:

• Wash the Giant Puffball and remove the outer leathery skin like layer. If you see the puffball has begun to spore, throw it away. Wash off any left over dirt.
• Slice the Giant Puffball into 3/4 inch slices (the best you can) I like to use the slices in the middle because they are bigger. Use 2 slices for the recipe. Freeze or dehydrate any remaining puffball immediately or it will not be good the next day.
• Lightly brush olive oil on both sides of each slice. Place the slices on your gas grill. Turn the slices over carefully. They should be slightly crispy on both sides and you should be able to see the grill marks. Puffballs are very moist and spongy and it is necessary to remove some of the moisture with this process.
• Lightly spread tomato pizza sauce (you may also use pesto sauce on your pizza or make sauceless pizza. If you use sauce on your pizza, place a very small amount because the mushroom will still be very moist.
• Cover the top of your pizza with shredded cheese and your favorite toppings. The amount of toppings will depend on the size of your slices.
• Place the slices on a sheet pan covered with tin foil.
• Bake in a 400 degree preheated oven until the cheese turns slightly brown on the top and all of your toppings are cooked through. Again, the length of cooking time depends on how many topings you put.

Steps:

• Heat oven to 400ºF.
• Place pizza crust on ungreased cookie sheet. Sprinkle with 1 cup of the cheese. Top with beef and onion. Sprinkle with remaining cup of cheese.
• Bake about 15 minute or until hot.