LINDA'S MEXICAN PIZZA
I love making this pizza, which started out as an experiment, and quickly became a favorite in my house... If you like Mexican, you will LOVE this tasty pizza! This pizza is a little on the hot side, so adjust the jalapenos and juice accordingly. If you don't like real hot, use the Pepperocini peppers and juice instead of the Jalapenos. It gives it a nice zip, but no where near as hot as the jalapenos.
Provided by Lindas Busy Kitchen
Categories Spicy
Time 25m
Yield 8 slices
Number Of Ingredients 8
Steps:
- Mix pizza sauce, and salsa together. Add Jalapeno juice, and mix well.
- Pour on pizza shell, and spread out to edge of pizza shell.
- Spread jalapenos all around, on top of sauce.
- Spread black olives on top of pizza.
- Spread onion on top of pizza.
- Sprinkle cheese all over top of pizza, spreading to cover all.
- Cook at 425 for 15-20 minutes.
Nutrition Facts : Calories 114, Fat 7.9, SaturatedFat 3.9, Cholesterol 22.2, Sodium 345.5, Carbohydrate 4.4, Fiber 1.1, Sugar 1.8, Protein 6.7
LINDA'S MEXICAN VEGGIE PIZZA
I always make these for pot lucks, or when I need an appetizer for a special occasion... They are a BIG HIT, and I always make them for the holidays to munch on before dinner! You can also omit the taco seasoning mix and salsa and use 1 pkg. Seven Seas Ranch Dip mixed in with the cream cheese instead, to make just a regular Veggie Pizza. It is also very good!
Provided by Lindas Busy Kitchen
Categories Vegetable
Time 56m
Yield 48 squares
Number Of Ingredients 10
Steps:
- Preheat oven to 375.
- Roll out crescent rolls onto a lg. non-stick baking sheet. Stretch and flatten to form a single rectangular shape on the baking sheet.
- Bake 11-13 minutes in the preheated oven, or until golden brown. Allow to cool.
- Place cream cheese in a med. bowl. Mix cream cheese with taco seasoning mix and taco sauce. Adjust the amount of taco seasoning mix, to taste.
- Spread the mixture over the cooled crust.
- Arrange carrots, bell peppers, broccoli, onion and black olives on top. Press down with hands.
- Chill in the refrigerator approximately 1 hours.
- Cut into bite-size squares to serve.
ST. LOUIS-STYLE PIZZA
Provel cheese and a cracker-thin crust are the hallmarks of this St. Louis-style pizza recipe. Don't forget to cut your pizza as they would in Missouri-square pieces only! -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 2 pizzas (4 servings each.)
Number Of Ingredients 13
Steps:
- In a large bowl, whisk flour, baking powder and salt. Stir in water and oil until combined. Turn onto a lightly floured surface. Gently form into a ball. Cover and let rest 10 minutes. Divide dough in half. On parchment, roll each half into a 10-in. circle. Transfer (leaving dough on parchment) to a 12-in. pizza pan. , Preheat oven to 425°. Combine sauce ingredients; spread over pizzas. Top with pepperoni, green pepper, onion and cheese. If desired, sprinkle with additional dried basil and oregano. Bake on a low oven rack, one at a time, until bottom of crust is golden and cheese is lightly browned, 15-20 minutes. Cut into squares.
Nutrition Facts : Calories 382 calories, Fat 23g fat (10g saturated fat), Cholesterol 50mg cholesterol, Sodium 755mg sodium, Carbohydrate 28g carbohydrate (2g sugars, Fiber 2g fiber), Protein 17g protein.
LITTLE MEXICAN PIZZAS
"These little pizzas are perfect for lunch, snacks or parties," says Linda Eggers of Albany, California.
Provided by Taste of Home
Categories Appetizers
Time 25m
Yield 1 dozen.
Number Of Ingredients 7
Steps:
- Spread cut sides of muffins with refried beans; top with salsa, olives, onions, chilies and cheese. Place on baking sheets; broil 4-6 in. from the heat for 2-3 minutes or until cheese is melted.
Nutrition Facts : Calories 129 calories, Fat 3g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 368mg sodium, Carbohydrate 17g carbohydrate (2g sugars, Fiber 2g fiber), Protein 7g protein. Diabetic Exchanges
LINDA'S LASAGNA
This is my mother's wonderful lasagna recipe. It has been a favorite in our family for years!
Provided by RBLAIR
Categories World Cuisine Recipes European Italian
Time 2h30m
Yield 8
Number Of Ingredients 15
Steps:
- In a large pot over medium heat, cook beef until brown. Drain off all fat. Add onion and cook until translucent. Add tomato paste, crushed tomatoes, water, oregano, garlic powder, salt, pepper, and sugar. Stir until combined and cook over medium heat until boiling. Reduce heat to low and simmer for 1 hour.
- While sauce is simmering, blend cottage cheese, Parmesan cheese, and egg until smooth. Set aside.
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
- Preheat oven to 350 degrees F (175 degrees C).
- Spread 1 cup of sauce in the bottom of a 9x13-inch baking dish. Cover sauce with 3 noodles. Cover noodles with 1/3 of the remaining sauce. Top with 1/2 of the mozzarella. Place another layer of noodles and one of sauce over the mozzarella; top that with the cottage cheese mixture. Top with remaining 3 noodles and remaining sauce.
- Bake in preheated oven 30 minutes. Sprinkle remaining mozzarella on top and bake 15 minutes more, until golden and bubbly.
Nutrition Facts : Calories 494.1 calories, Carbohydrate 38.2 g, Cholesterol 104.5 mg, Fat 21.8 g, Fiber 4.1 g, Protein 38.2 g, SaturatedFat 11.3 g, Sodium 1625.9 mg, Sugar 9.3 g
IMO'S PIZZA RECIPE (ST. LOUIS STYLE PIZZA)
If you've had it, you know its crispy and amazing.he definitive characteristics of St. Louis-style pizza are a super-thin yeast-less crust, the common (but not mandatory) use of Provel processed cheese, and pizzas cut into squares or rectangles instead of large pie shaped slices. The crust is too thin to be folded like a NY style slice so little party pieces werer made. Provel is a trademark for three cheeses fused to form one (provolone, swiss, and white cheddar), used instead of (or, rarely, in addition to) the mozzarella or provolone common to other styles of pizza. (wikipedia.com) George's pizza off of 95th St. in Overland Park, KS is my favorite pizza joint hands down. They do a similar style to this.
Provided by College Girl
Categories < 60 Mins
Time 40m
Yield 2 12, 12 serving(s)
Number Of Ingredients 21
Steps:
- Crust: Mix until thoroughly combined - Dough will be very stiff. makes enough for two (2) 12" pizza pies. The dough is ready to use "as-is" No need to rise or kneed. Divide the dough in half, shape into a round ball and roll out paper thin.
- In order to move the crusts around a pizza peel sprinkled with cornmeal works well.
- After the crust, it's the sauce that begins the first real steps towards forming the total Imo's pizza experience. Imos uses a tomato sauce mixture that has a sweet taste, but it's not so overly sweet to hide the rich tomato flavor or spices.
- Sauce:Combine together and it's ready to use - do not pre-cook the sauce! This Makes enough sauce for about four (4) 12" pizza pies, so that should give you some idea of how much to use on each pizza.
- On top of the sweet sauce Imo's uses Provel Cheese, which is simply a blend of Cheddar, Swiss and Provolone cheeses with some liquid smoke flavoring. If you can't find Provel in your local market, it can be easily created.
- Cheese:Toss until cheeses and smoke flavoring are completely incorporated. Typically it's enough cheese for two (2) 12" pizza pies, but if you like extra-cheese you'll want to make more.
- Authentic Imo's pizza toppings include: Extra-Cheese, Onion, Green Pepper, Sausage, Hamburger, Pepperoni, Anchovy, Bacon, Black Olive, Mushroom, Canadian Bacon, Jalapenos, Pineapple, Banana Peppers, and Tomatoes.
- In a professional pizza oven the meat toppings (Hamburger, Sausage, Bacon, etc.) can usually be put on raw, but at home you'll want to fully precook the meat before assembling the pizza.
- Now you have the correct style crust, sweet sauce, smoky cheese, generous toppings, it's now ready to be lightly sprinkled with some Italian seasonings.
- Seasonings: Combine all the ingredients in a small mixing bowl and blend well.
- While in the restaurant the pizza is baked in a pizza pan, at home you'll have the best results using a pizza stone and an oven temperature around 450 degrees. If you don't have a pizza stone, use the thinnest baking sheet you have and the lowest over rack position. The pizza is done when the underside of the crust is a dark golden brown, and the cheese is has a slight golden tint to it. Underbaking the crust will result in a limp crust, overbaking will result in a hard, tough, burnt-tasting crust, getting the right baking time to produce a crisp crust will require a bit of experimentation. The amount and type of toppings you use will also affect the total baking time. A rule-of-thumb is to check the pizza after about 10-12 minutes and adjust baking time from there accordingly.
- And, as a final touch to truly replicate Imo's Pizza at home, is to cut the pizza into tile-like squares instead of the traditional triangle slices.
Nutrition Facts : Calories 209.2, Fat 7.5, SaturatedFat 4.2, Cholesterol 19.5, Sodium 473.6, Carbohydrate 27.7, Fiber 1.7, Sugar 6.1, Protein 8.6
CHI-CHI'S MEXICAN PIZZA
This is my clone version of Chi-Chi's original Mexican Pizza, before they changed the recipe and went out of business, lol.
Provided by steve in FL
Categories One Dish Meal
Time 40m
Yield 4-8 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 400.
- Fry the ground beef with the water, the cumin, oregano and salt, stirring until the water has evaporated; drain excess grease; cool.
- Rub each tortilla on each side with a bit of vegetable oil.
- Place tortillas on a baking sheet and bake for 4 minutes.
- Remove from oven, and top with the seasoned beef, veggies, then the cheese.
- Bake for 10 minutes, or until the cheese is melted.
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