Cassies Italian Pizza Recipes

Steps:

• Preheat oven to 350 degree F. Mix everything in a bowl.
• Spread into a 1 1/2 quart casserole dish. Top with pepperoni slices. Bake for 20 - 25 minutes or until cheese is melted and dip is bubbling.
• Serve with garlic toast triangles, bagel chips or your favorite crackers. Delish!

Steps:

• 1. This recipe is for 2 large Calzones, can split to serve 4, or can serve 2 if eating a whole one..they are quite filling..I always split mine.
• 2. Assemble ingredients Preheat oven to 400 degree Cut up the meats and vegetables. t Mix 1 tsp italian seasoning or basil with olive oil, set aside
• 3. In a small skillet; slightly brown mushrooms in a small amount of olive oil; about 5 minutes, drain excess liquid; set aside. Now, saute the onion and peppers; about 5 minutes, just till translucent; set aside.
• 4. In a small mixing bowl, mix ricotta with the parsley, 1 tsp basil or italian seasoning, salt and pepper. Set aside.
• 5. Prepare baking sheet, spray with cooking spray; sprinkle with cornmeal lightly. Now, take the pizza dough, cut into 2 even pieces. I spread it out on the pan I am baking it on. Make sure you sprayed and sprinkle corn meal; it helps to crisp the bottom. Spread dough into a 10 inch circle; avoid any thin spots that might leak. I like to keep the thickness at about 1/4 inch thick.
• 6. Now, on one half of the dough; making sure not to get too close to the edge; spread half the ricotta cheese, half the mozzarella,half the parmesan. Next half the meats then half the veggies. If using sauce, spread that before the cheeses, only on half.
• 7. Next, salt and pepper if desire. Fold the top of the calzone crust over the bottom into the traditional half-moon shape. Seal the edges by crimping them with a fork.
• 8. Using a pastry brush, brush the dough with the olive oil/ seasoning.
• 9. Then, using a sharp knife, cut about an inch long slit in the top of the crust, to release steam. Now repeat the same steps for the other. If only making one, it is time to bake. Bake the Calzones for 20 to 25 minutes or until browned.
• 10. Remove from oven.
• 11. Cut in half and plate..ENJOY! I warm marinara sauce for dipping, and serve a small cup on the side. These are very versatile; my kids won't eat mushrooms or peppers and onion..so I made theirs with just the cheeses, pepperoni and ham. Use whatever veggies and might appeal to you. I have used many different variations over the years. Hint: I always saute my veggies, to remove the excess moisture. This helps with leakage during cooking, from excess water from the vegetables.

Steps:

• 1. Preheat oven to 400. Assemble ingredients Prepare baking pan with cooking spray and sprinkle with cornmeal lightly. I used two jelly roll pans.
• 2. In a small bowl, mix melted butter with the olive oil, garlic powder and minced garlic, set aside.
• 3. On your baking pan; place the separated bagels side by side. You may need 2 pans.
• 4. With a pastry brush, spread liberal amounts of the garlic butter on each bagel.
• 5. Sprinkle a pinch of basil, oregano, parsley on each bagel. Hot pepper flakes if desired. Next add a layer of parmesan or romano cheese on each halve.
• 6. Next add the mozzarella liberally. Daughter wanted mushrooms on hers.
• 7. Bake in a 400 degree oven for 15 - 20 minutes or until golden and bubbly.
• 8. Serve with marinara. Or eat as is. These were very filling. Crunchy, cheesy and chewy..Yum These would be great to serve as an appetizer. Use any toppings you desire. Like I said, I was keeping with the white pizza theme.

Steps:

• Preheat oven 400 degree. Prepare veggies.
• Oil pan, and sprinkle with cornmeal, this makes for a crispier crust.
• I saute the veggies for about 5 min in olive oil, just long enough to release some of the juices. You don't have to, but has been my experience if you put them on fresh, and I use a lot, the moisture from the onions and peppers will make for too much juice and run to the edges of the pizza. Anyway, after cooking, drain on paper towel till ready for use.
• Now, take the pizza pan oiled and w/cornmeal, and spread the dough. I use olive oil on my hands, makes it easier to spread.
• Now, spread jar of sauce on the dough. I then sprinkle with garlic powder,basil,parmesan cheese.
• Next, add the cheese, veggies, pepperoni, ham. Bake for 30-45 min, depending on how dark you like your crust and cheese browned, I bake mine for 45 min as we like ours well done.
• Now it's Pizza time..ENJOY!

Steps:

• 1. In a small saucepan, melt 1/4 cup butter over med heat, add garlic and cook for just a few minutes, making sure not to burn. Remove from heat and add seasonings. Let cool then stir in the cheese. ( This will be used to spread on dough before cheese.) Forgot to get a picture of it finished.
• 2. For the shrimp : In a medium skillet, melt the butter over medium high heat, when frothy add the garlic and stir, then add the shrimp & seasonings. Cook until shrimp is done, about 3 minutes, turning and shaking pan often. Once shrimp is cooked, stir in the dry sherry. Set aside to cool, then cut each shrimp in half.
• 3. Preheat oven to 450 degree F. Lightly grease your pizza pan and sprinkle lightly with corn meal. Pat out the crust with greased fingers ( I use olive oil. ) Once you have the crust spread out and have made an edge. Place in oven for about 3 - 5 minutes.
• 4. Remove crust and brush crust evenly with the garlic butter mixture you made in the first step. Sprinkle evenly with cheese. Using my fingers I spread the shrimp evenly over the cheese. Using fingers or spatula, evenly sprinkle the pizza with the juices left from the shrimp. Sprinkle evenly with the green onions.
• 5. Place your oven rack in the lowest position. Place pizza in oven and bake for 18 - 20 minutes or until crust is brown and cheese is bubbly.
• 6. I remove the pizza from the pan and cut into serving sized pieces. Sprinkle with some fresh Italian parsley, red pepper flakes and some kosher salt, if prefer. Delicious!

Steps:

• Fill 3 glasses with ice cubes. Place 1 to 2 tablespoons crème de cassis in each glass and add water.

Steps:

• In a large bowl, mix 1 cup of the flour, sugar, salt and yeast. Add oil and warm water. Beat with electric mixer on medium speed for 3 minutes, scraping bowl frequently. Stir in remaining flour until dough is soft and leaves sides of bowl. Place the dough on lightly floured surface. Kneed 5 to 8 minutes or until dough is smooth and springy. Cover loosely with plastic wrap and let set for 30 minutes.
• Thick crust:
• 9 inch round pans- sprinkle with oil and corn meal: preheat oven to 375 degrees.
• Place pizza sauce on first then the cheese. Also place the green onions and the red bell pepper sesoning on top. Then bake for 20-22 minutes.

Steps:

• To make the dough, mix the yeast with the warm water, sugar and oil and leave for 1-2 minutes. Add the flours into a mixing bowl with 1/2 tsp salt and briefly mix before making a well ready for the liquids. Pour in the yeast mixture and stir into the flour using a fork, until the mixture comes together and can be finished off by hand. Knead the dough for 3-4 minutes on a floured surface, then place in a clean, lightly oiled mixing bowl. Cover the bowl with a damp tea towel and leave in a warm place for 1 hour or until it has risen to double its size.
• Meanwhile, make the tomato sauce by blending all of the ingredients together.
• Preheat the oven to 240°C (220°C fan, gas mark 9). Place the dough back onto a floured surface and knead for another minute to knock the air out. Any dough not used immediately can be refrigerated for up to 2 days - allowing to stand for 2 hours before making the pizzas.
• Roll out the dough and place on a large baking tray. Spread the tomato base over the pizza before topping with the blue cheese and mozzarella, then the mushrooms and cherry tomatoes.
• Cook in the hot oven for around 15 minutes or until the dough is crisp around the edges. Top with the parmesan and a good grating of pepper and serve.

Steps:

• Preheat oven to 350 degrees. Sift together flour, baking powder, and salt into a medium bowl. Put butter and granulated sugar in the bowl of an electric mixer fitted with the paddle attachment, mix on medium speed until pale and fluffy, about 4 minutes. Add eggs and creme de cassis, and mix until combined. Add flour mixture, and mix on low speed until smooth.
• Divide dough in half, and wrap each half in plastic; refrigerate until cold, about 1 hour. Working with 1 half at a time, roll out dough on a lightly floured surface to 1/4 inch thick, and cut into 3-inch squares. Space 2 inches apart on baking sheets lined with parchment paper, and sprinkle with sanding sugar. Reroll scraps; repeat with remaining dough.
• Bake cookies until golden brown all over, 12 to 15 minutes. Let cool on sheets on wire racks. Cookies can be stored in an airtight container at room temperature up to 3 days.