SALSA PIZZA WITH CHEESE CRUST
This is no ordinary pizza! Spicy salsa-seasoned beef tops a cheese crust for a pizza that's out of this world.
Provided by Betty Crocker Kitchens
Categories Entree
Time 43m
Yield 8
Number Of Ingredients 7
Steps:
- Heat oven to 375°F. Grease large cookie sheet.
- Cook beef in 10-inch skillet over medium heat, stirring occasionally, until brown; drain. Stir in salsa; remove from heat.
- Stir Bisquick, cheese spread and hot water until soft dough forms. Turn dough onto surface dusted with Bisquick; roll in Bisquick to coat. Shape into ball; knead 5 times. Roll into 14-inch circle; place on cookie sheet.
- Spread beef mixture over crust to within 2 inches of edge. Sprinkle with onions. Fold edge over beef mixture. Sprinkle with cheese.
- Bake 25 to 28 minutes or until crust is golden brown and cheese is melted.
Nutrition Facts : Calories 300, Carbohydrate 21 g, Cholesterol 50 mg, Fiber 1 g, Protein 17 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 700 mg
MEXICAN SALSA PIZZA
"This recipe gets rave reviews" exclaims Carla McMahon of Hermiston, Oregon. It's great as is, but you can kick up the heat with spicy salsa and pepper jack cheese. 8
Provided by Taste of Home
Categories Appetizers
Time 25m
Yield 2 dozen.
Number Of Ingredients 4
Steps:
- Place crust on an ungreased baking sheet or pizza pan. In a small bowl, combine 1/2 cup cheese, salsa and cilantro. Spread over crust to within 1/2 in. of edges. Sprinkle with remaining cheese. , Bake at 350° for 20-25 minutes or until cheese is melted. Cut into wedges.
Nutrition Facts : Calories 64 calories, Fat 2g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 143mg sodium, Carbohydrate 8g carbohydrate (0 sugars, Fiber 0 fiber), Protein 3g protein. Diabetic Exchanges
CHEESY-CRUST SKILLET PIZZA
If you refrain from grain, but can't go without pizza...you've got to try this version with a 1-ingredient crust made just from cheese.
Provided by themoodyfoodie
Categories World Cuisine Recipes European Italian
Time 20m
Yield 2
Number Of Ingredients 4
Steps:
- Heat a 10-inch non-stick skillet over medium-high heat. Sprinkle shredded mozzarella cheese evenly into hot skillet; cook until cheese is melted, 2 to 3 minutes.
- Arrange tomato slices, basil leaves, and fresh mozzarella slices on the melted cheese, leaving space for a "crust" to form; cook until top is bubbling and edges are browned, 2 to 3 minutes.
- Remove skillet from heat and loosen pizza with a spatula. Gently slice pizza onto a cutting board; cool for 1 minute before slicing.
Nutrition Facts : Calories 384.8 calories, Carbohydrate 6.4 g, Cholesterol 98.2 mg, Fat 25.6 g, Fiber 0.5 g, Protein 31 g, SaturatedFat 16.6 g, Sodium 608.5 mg, Sugar 1 g
CHICKEN SALSA PIZZA
"This zippy chicken pizza is sure to become the most-requested version in the house," assures Mrs. Guy Turnbull of Arlington, Massachusetts. "The cooked chicken and a prebaked crust make it quick, easy and oh-so-good."
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 6 servings.
Number Of Ingredients 4
Steps:
- Preheat oven to 450°. Place pizza crust on an ungreased baking sheet. Sprinkle with 3/4 cup cheese. Top with salsa, chicken and remaining cheese. Bake 8-10 minutes or until cheese melted.
Nutrition Facts : Calories 368 calories, Fat 16g fat (9g saturated fat), Cholesterol 61mg cholesterol, Sodium 805mg sodium, Carbohydrate 34g carbohydrate (3g sugars, Fiber 1g fiber), Protein 22g protein.
KETO FATHEAD PIZZA WITH CHORIZO AND SALSA
Pizza crust made out of cheese results in a delicious, crispy crust. As far as the toppings go, add as many or as little as you want. What's best of all, it's keto!
Provided by Yoly
Categories Bread Pizza Dough and Crust Recipes
Time 35m
Yield 2
Number Of Ingredients 14
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Place 1 1/2 cups mozzarella cheese and cream cheese in a microwave-safe bowl and heat until melted, about 1 1/2 minutes. Stir well. Add almond flour, salt, oregano, garlic powder, and black pepper. Use your hands to combine dough. Once combined, add beaten egg and stir until well incorporated.
- Spray 2 large pieces of parchment paper with non-stick spray. Place dough on one piece of parchment paper and cover with the second piece. Using your hands or a rolling pin, flatten pizza dough to a 10-inch round. Remove top parchment paper and place bottom piece of parchment paper with flattened pizza dough onto a baking sheet. Pierce all of the pizza dough with a fork to prevent the dough from rising.
- Bake in the preheated oven until bottom starts to brown, 12 to 17 minutes.
- Meanwhile place chorizo in a microwave-safe bowl and cover with a paper towel. Microwave in three 1-minute increments, uncovering and stirring meat well after each.
- Remove pizza crust from oven and top with 1/2 cup mozzarella cheese, chorizo, salsa, and onion. Bake until cheese is melted, 4 to 6 minutes more. Garnish with cilantro leaves.
Nutrition Facts : Calories 823.4 calories, Carbohydrate 17.1 g, Cholesterol 207.2 mg, Fat 64.7 g, Fiber 5.9 g, Protein 46.8 g, SaturatedFat 23.7 g, Sodium 1902 mg, Sugar 4.4 g
THIN-CRUST CHEESE PIZZA
This thin crust pizza does not have a pronounced rim to it and bakes up flat all the way across, making it ideal for spreading the sauce and any cheeses to the very edge. Try cutting into squares instead of triangles for a fun twist.
Provided by Food Network Kitchen
Categories main-dish
Time 1h40m
Yield Two 12-inch thin-crust pizzas
Number Of Ingredients 16
Steps:
- Make the dough: Sprinkle the yeast over the hot water in a small bowl. Let stand until dissolved and slightly foamy, 5 to 10 minutes.
- Meanwhile, whisk the bread flour, all-purpose flour, sugar and salt in a large bowl and make a well in the center. Pour the yeast mixture into the well and add the olive oil. Stir with a wooden spoon until a shaggy dough forms.
- Turn the dough out onto a lightly floured surface, dust the dough with flour and knead, dusting with more flour as needed, until very smooth and elastic but still slightly tacky, 3 to 5 minutes.
- Transfer the dough to an oiled bowl, turning to coat. Cover with plastic wrap and let rise in a warm place until doubled in size, about 1 1/2 hours. Divide the dough into two 1-pound balls; wrap one ball in plastic and refrigerate for up to 2 days or freeze for up to 3 months. Bring to room temperature before using.
- Make the pizza sauce: Combine the tomatoes, garlic, olive oil, dried oregano, sugar and a pinch each of salt and pepper in a medium bowl; season with more salt and sugar if needed. (Makes about 1 1/2 cups.)
- Make the pizza: Preheat the oven to 500˚ F (use the convection setting, if available) with a pizza stone, baking steel or inverted large baking sheet in the lower third of the oven. Working on a lightly floured surface, cut the other ball of dough in half. Cup your hand around each piece and gently roll each into a small ball. Transfer 1 ball of dough to a lightly floured piece of parchment paper and roll into a thin 12-inch round with a rolling pin (keep the other ball of dough covered; this recipe makes 2 thin-crust pizzas). Top the dough with 1/4 cup pizza sauce and 2 tablespoons grated Parmesan cheese, going all the way to the edge.
- Transfer the pizza (on the parchment) to the hot stone and bake until the crust is set, 4 to 5 minutes. Remove from the oven and top with 1 1/4 cups grated mozzarella, going all the way to the edge. Return the pizza to the stone, then slide out the parchment from under it. Bake until the crust is golden brown and the cheese is melted, about 10 minutes. Repeat to make another pizza.
DEEP DISH CHEESE PIZZA
Provided by Giada De Laurentiis
Categories main-dish
Time 2h35m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Combine the yeast, water and honey in a small bowl. Set aside until foamy, about 5 minutes.
- Combine the cornmeal, salt and 2 cups flour in a bowl. Add the water mixture and 1/4 cup olive oil. Using your hands, stir together to form a rough dough. Transfer the dough to a lightly floured surface and knead the dough, adding more flour as needed, until it forms a slightly tacky but smooth dough that doesn't stick to your hands or the counter, 5 to 10 minutes. Place the dough in an olive oil-coated bowl, turning to coat the dough in the oil. Cover the bowl with plastic wrap and let stand in a warm place until doubled in size, about 1 hour.
- Position an oven rack in the top third of the oven and another in the bottom third. Preheat the oven to 425 degrees F.
- Grease a 9-inch springform pan with the remaining tablespoon olive oil. Wrap the bottom of the pan in aluminum foil and set aside.
- Gently place the dough in the pan and spread it out to the edges using your fingers. Work the dough about 2 inches up the side of the pan. Shingle the provolone on the bottom of the crust and part of the way up the sides. Spoon the marinara over the cheese and smooth with the back of a spoon. Bake for 30 minutes on the lower rack. Rotate the pizza and move it to the top rack and continue to bake until the crust is deep golden brown and the sauce is slightly darker, another 10 to 15 minutes. Sprinkle with the Parmesan and seasonings, if using, and allow the pizza to rest for 10 minutes before unmolding, slicing and serving.
CHICKEN SALSA PIZZA
I find this pizza great for leftover chicken, but you can use raw chicken breasts and cook them up. Also, because of the taste of salsa, you don't need as much cheese or sauce, which makes it healthier. I prefer to use homemade half-whole wheat pizza dough, but any dough will work.
Provided by CoCaShe
Categories Chicken Breast
Time 35m
Yield 1 pizza, 2-4 serving(s)
Number Of Ingredients 5
Steps:
- Prepare the pizza dough.
- If using raw chicken breast, fry strips in oil until cooked through, but not totally done. Halfway through cooking add vegetables and sautee until soft. If using leftover chicken, you can just sautee the vegetables, or leave them raw and put all the ingredients in a bowl.
- Add enough salsa to coat the chicken and vegetables.
- Mix in as much cheese as desired.
- Top pizza with chicken and vegetable mixture. Top with more cheese if desired.
- Bake on preheated pizza stone at 475 for 10 minutes, or according to directions for pizza dough.
SALSA VERDE PIZZA WITH GOAT CHEESE AND CHORIZO (RICK BAYLESS)
I saw this on Rick Bayless's show "Mexico - One Plate at a Time" and it looked delicious and relatively easy. Resting time for the dough is included in the prep time. Be sure to use the fresh Mexican-style chorizo not the smoked Spanish-style.
Provided by flower7
Categories Lunch/Snacks
Time 8h55m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- For the sauce: Roast the tomatillos, chile(s) and garlic on a rimmed baking sheet 4 inches below a very hot broiler, until blotchy black and softening (they'll be turning from lime green to olive), about 5 minutes. Flip them over and roast the other side.
- Cool, then transfer everything to a blender, including all the juice that has accumulated. Add the cilantro or parsley and 1/4 cup water, then blend to a coarse puree. Scoop into a serving dish.
- Rinse the onion under cold water, then drain well to remove excess moisture. Stir into the salsa and season with salt to taste, about 1/2 teaspoon.
- For the crust: In a medium bowl, mix together the flour, yeast and salt. Measure in the water and beer. Stir to combine everything into a rough-looking mass. Cover with plastic wrap and leave at room temperature for 8 to 18 hours.
- After the dough has raised, heat the oven to 500°F.
- Generously oil a 13 x 18 rimmed baking sheet (a half sheet pan). Use a rubber spatula to gently deflate the dough and scrape it out onto the baking sheet. Gently coax the dough into a mostly even rectangle about 9 by 13 inches.
- Spread on 2/3 cup roasted tomatillo salsa (save the rest for snacking later), leaving a 1-inch border around the outside. Scatter on the cooked chorizo, sliced red onion and crumbled goat cheese. Bake in the middle of the oven until puffy and brown, about 25 minutes.
- Sprinkle with queso anejo and cilantro or parsley leaves, cut in squares and serve.
Nutrition Facts : Calories 556.4, Fat 27.4, SaturatedFat 11.1, Cholesterol 47.4, Sodium 1085.1, Carbohydrate 55.1, Fiber 3.2, Sugar 3.8, Protein 20.5
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