Doublethecheesehamnvegiepizza Recipes

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CREAMY HAM AND CHEESE QUICHE

This quiche is creamy, simple, and delicious!

Provided by Lindsey Elizabeth

Categories     100+ Breakfast and Brunch Recipes     Eggs

Time 1h15m

Yield 8

Number Of Ingredients 10



Creamy Ham and Cheese Quiche image

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Press pie pasty into the bottom of a 9-inch pie plate.
  • Bake pie crust in preheated oven for 5 minutes, use a fork to poke holes into the crust, and continue cooking until lightly browned, about 5 minutes more.
  • Reduce oven heat to 350 degrees F (175 degrees C).
  • Mix 1/2 cup Cheddar cheese, Swiss cheese, and 1 tablespoon flour in a bowl; spread over the warm pie crust.
  • Stir ham and honey mustard together in a bowl to coat the ham completely; spoon over the cheese mixture.
  • Mix half-and-half, eggs, green onions, 1 tablespoon flour, and salt together in bowl. Pour mixture carefully over the ham layer; top with remaining Cheddar cheese.
  • Bake in preheated oven until set in the center, 40 to 50 minutes. Cool for 10 minutes before cutting.

Nutrition Facts : Calories 327 calories, Carbohydrate 16.1 g, Cholesterol 155.5 mg, Fat 23.3 g, Fiber 1 g, Protein 13.7 g, SaturatedFat 10.3 g, Sodium 538.1 mg, Sugar 1.8 g

1 (9 inch) pastry for a 9-inch pie crust
1 cup shredded Cheddar cheese, divided
½ cup shredded Swiss cheese
2 tablespoons all-purpose flour, divided
½ cup diced cooked ham
2 tablespoons honey mustard
1 ¼ cups half-and-half
5 eggs, beaten
¼ cup green onions
¼ teaspoon salt

IMPOSSIBLE HAM/CHEESE PIE

Make and share this Impossible Ham/cheese pie recipe from Food.com.

Provided by Ann Arber

Categories     Breads

Time 50m

Yield 4 serving(s)

Number Of Ingredients 10



Impossible Ham/cheese pie image

Steps:

  • Heat oven to 400ºF.
  • Grease 9-inch pie plate.
  • Sprinkle ham, cheese and onions in pie plate.
  • Stir Bisquick mix, milk, salt, pepper and eggs until blended.
  • Pour into pie plate.
  • Bake 35 to 40 minutes or until knife inserted in center comes out clean.
  • Cool 5 minutes.
  • Garnish with tomato and bell pepper.

Nutrition Facts : Calories 259.5, Fat 14.7, SaturatedFat 7.6, Cholesterol 126.7, Sodium 427.9, Carbohydrate 17.7, Fiber 1.4, Sugar 4, Protein 14.3

1 1/2 cups cubed fully cooked fully cooked smoked boneless ham
1 cup shredded swiss cheese (4 ounces)
1/4 cup chopped green onions or 1/4 cup chopped onion
1/2 cup original Bisquick baking mix
1 cup milk
1/4 teaspoon salt, if desired
1/8 teaspoon pepper
2 eggs
1 tomatoes, sliced
1 green bell pepper, cut into rings

2-INGREDIENT DOUGH PIZZA RECIPE BY TASTY

Here's what you need: self-rising flour, greek yogurt, pizza sauce, shredded mozzarella cheese, pepperoni slouse

Provided by Joey Firoben

Categories     Lunch

Yield 8 servings

Number Of Ingredients 5



2-Ingredient Dough Pizza Recipe by Tasty image

Steps:

  • Preheat oven to 400°F(200°C).
  • In a large bowl, mix the self-rising flour and Greek yogurt until it comes together to form a ball.
  • Transfer the dough ball to a lightly floured work surface and use your hands to begin flattening and shaping the rough into about a 12-inch (30 cm) round. If at any point the dough begins to stick, sprinkle on a bit more flour.
  • Carefully transfer the dough to a lightly floured baking sheet.
  • Spread the sauce evenly across the dough, sprinkle on the cheese, and top with pepperonis.
  • Bake for 20 minutes, until the cheese has melted and the crust has turned golden-brown.
  • Slice and serve.
  • Enjoy!

Nutrition Facts : Calories 152 calories, Carbohydrate 19 grams, Fat 3 grams, Fiber 0 grams, Protein 9 grams, Sugar 4 grams

1 ¾ cups self-rising flour, plus more for dusting
1 cup greek yogurt
½ cup pizza sauce
1 cup shredded mozzarella cheese, part-skim
pepperoni slouse, for topping

DOUBLE CHEESE PIZZA BITES

Make and share this Double Cheese Pizza Bites recipe from Food.com.

Provided by my3beachbabes

Categories     Breads

Time 40m

Yield 24 pizza, 24 serving(s)

Number Of Ingredients 11



Double Cheese Pizza Bites image

Steps:

  • Mix 1 cup flour, sugar, and yeast in bowl. Stir in the water and oil until blended. Pulse 1 3/4 cups flour and salt in food processor to mix. Add yeast mixture and pulse until blended. With motor running, add remaining flour, 1 tablespoon at a time, until soft dough forms (you will need to process about 2 minutes). Dough is ready when it comes together in a ball.
  • Dust work surface lightly with flour. Turn out dough and knead until smooth, 1 to 2 minutes. Roll dough into 1 1/2-inch balls in your hands. Then flatten into 3-inch rounds. Cover with clean kitchen towel; let rest 10 minutes.
  • Preheat oven to 450°F Line two baking sheets with parchment paper. Divide dough into 4 pieces. Wrap 3 in plastic; refrigerate. Cut remaining dough into 12 equal pieces; shape each into 1 1/2-inch ball. Arrange on baking sheets; flatten into 3-inch rounds. Lightly coat with nonstick cooking spray.
  • Cut tomatoes into thin slices, then fan out slices. Top each pizza with 2 or 3 slices. Sprinkle with 1 teaspoon fontina, a little Parmesan, plus a few olive slivers and oregano leaves. Bake until bubbly and crust is golden, about 10 minutes. Repeat with remaining dough.
  • Cook's Clue:.
  • To keep dough from sticking to the food processor, lightly coat the inside of the bowl with nonstick cooking spray.

Nutrition Facts : Calories 84.5, Fat 2.6, SaturatedFat 1.1, Cholesterol 6, Sodium 116.2, Carbohydrate 11.9, Fiber 0.7, Sugar 0.6, Protein 3.2

2 3/4-3 cups all-purpose flour
1 teaspoon sugar
1 (1/4 ounce) packet fast rise yeast
1 cup very warm water (120 F to 130 F)
1 tablespoon extra virgin olive oil
1/2 teaspoon salt
1 pint cherry tomatoes
4 ounces Fontina cheese, shredded (1 cup)
3 tablespoons freshly grated parmesan cheese
12 kalamata olives, pitted and cut into slivers
fresh oregano leaves

THREE-CHEESE PIZZA

Two kinds of mozzarella plus creamy fontina and a little fresh parsley top this cheesy grilled pizza. No grill? no problem. Cook this dough in a cast-iron skillet over high heat, or on a preheated sheet pan or pizza stone in a 500-degree oven.

Provided by Martha Stewart

Categories     Food & Cooking     Lunch Recipes

Yield Makes one 10-inch pizza

Number Of Ingredients 8



Three-Cheese Pizza image

Steps:

  • Heat it up:Set up a grill with heat source, coals or gas, on one side over medium-high. Clean and lightly oil hot grill.
  • Stretch it:On a lightly floured work surface, stretch or roll 1 piece Basic Grilled Pizza Dough or 4 ounces store-bought dough into a 10-inch-long oval or other desired shape. Brush one side lightly with Herb Oil or olive oil and season with salt and pepper.
  • Grill it:Using your hands, place dough, oiled side down, directly over heat source. Brush dough with herb oil or olive oil and cook until underside is lightly charred and bubbles form all over top, 1 to 2 minutes. With tongs, flip dough and cook until lightly charred, 1 to 2 minutes. Slide dough to cooler side of grill.
  • Top it:Top with cheeses, parsley, and red-pepper flakes; cover grill. Cook until cheese melts and toppings are heated through, 2 to 5 minutes.

1 1/2 ounces torn fresh mozzarella
1 ounce shredded part-skim mozzarella
1 ounce shredded fontina
1 tablespoon fresh parsley leaves
Pinch of red-pepper flakes
Basic Grilled Pizza Dough
Herb Oil
Coarse salt and ground pepper

THREE-CHEESE VEGGIE PIZZA

"We love pizza and consider ourselves connoisseurs. The breadsticks make this easy and a little different. We especially enjoy it with veggies from our garden." -Sue Ellen Clark, Wyoming, New York

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 12 pieces.

Number Of Ingredients 12



Three-Cheese Veggie Pizza image

Steps:

  • Unroll breadsticks; place in a greased 15x10x1-in. baking pan. Press onto the bottom and up the sides of pan to form a crust; pinch seams to seal. Bake at 350° for 6-8 minutes or until lightly browned., Meanwhile, in a small bowl, combine the tomatoes, yellow squash, zucchini, 2 tablespoons dressing, parsley, 1 teaspoon garlic powder, basil and Italian seasoning; set aside., Spread remaining dressing over crust; sprinkle with Romano cheese and 1 cup Monterey Jack cheese. Top with vegetable mixture; dot ricotta over vegetables. Sprinkle with remaining Monterey Jack and garlic powder., Bake for 20-25 minutes or until cheese is melted and crust is golden brown.

Nutrition Facts : Calories 257 calories, Fat 16g fat (7g saturated fat), Cholesterol 27mg cholesterol, Sodium 661mg sodium, Carbohydrate 18g carbohydrate (4g sugars, Fiber 1g fiber), Protein 11g protein.

2 tubes (8 ounces each) refrigerated garlic breadsticks
3 plum tomatoes, seeded and finely chopped
1 small yellow summer squash, finely chopped
1 small zucchini, finely chopped
4 tablespoons Italian salad dressing, divided
1 tablespoon minced fresh parsley
2 teaspoons garlic powder, divided
1 teaspoon dried basil
1/2 teaspoon Italian seasoning
1/2 cup grated Romano or Parmesan cheese
2 cups shredded Monterey Jack cheese, divided
2/3 cup ricotta cheese

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