World Famous Recipes

HEART’S DESIRE PIZZA

1 tube (17.3 ounces) large refrigerated biscuits

1 jar (14 ounces) pizza sauce

1-1/2 to 2 cups toppings–sliced ripe olives, sliced and quartered pepperoni

chopped fresh mushrooms, chopped green and/or sweet yellow pepper

1-1/2 cups (6 ounces) shredded mozzarella cheese

1-1/2 cups (6 ounces) shredded cheddar cheese

Cut eight 6-inch-square pieces of aluminum foil; place on baking sheets.

Lightly coat foil with nonstick cooking spray; set aside. On a lightly

floured surface, roll each biscuit to a 5-inch square. Cut a 1-inch triangle from

center top and place on the center bottom, forming a heart. Press edges to seal.

Transfer to foil squares. Spoon pizza sauce over dough to within 1/4 inch of

edges. Sprinkle with desired toppings and cheeses. Bake at 425 degrees for

10-15 minutes or until golden brown. Yield: 8 individual pizzas.

Chicken Fajita Pizza Recipe

Ingredients:
1 tablespoon Oil
1 cup Bell Pepper — Cut In Strips
2 Boneless Skinless Chicken Breasts — Cut In Strips
1 package Pizza Crust Dough
1 Clove Garlic — Pressed
1/2 teaspoon Chili Powder
1/2 cup Picante Sauce
1/2 teaspoon Salt
8 ounces Monterey Jack Cheese — Shredded
1 cup Onion — Thinly Sliced

Directions for Chicken Fajita Pizza:

Heat oil in skillet over medium heat. When hot add chicken; stir-fry 5
minutes or until browned lightly. Press garlic and stir in with chili
powder, and salt. Add onions and bell pepper; stir-fry about 1 minute.
Heat oven to 425F degrees.

Spray pizza pan with nonstick spray. Unroll dough and place on pan.
Roll dough in 14 inch circle. Partially bake dough, about 8-10
minutes. Spoon chicken mixture over parbaked crust.

Spoon salsa over chicken; sprinkle with cheese. Bake 15-18 minutes or
until crust is golden brown.

This recipe for Chicken Fajita Pizza serves/makes 4

Pizza Dip TNT

1 (8oz.) cream cheese, softened

1/2 c. light sour cream

1/4 t. dried oregano

1/4 t. garlic powder

1/4 t. ground red pepper

3/4 c. pizza sauce

1/2 c. chopped pepperoni

1/4 c. chopped green onions

1 c. (4 oz.) shredded mozzarella cheese

tortilla chips

Beat cream cheese, sour cream,oregano,garlic powder and red pepper

with an electric mixer until well blended. Spread in a lightly

greased 9 inch pie plate. Spoon pizza sauce evenly over top. Sprinkle

with chopped pepperoni and green onions. Bake at 350º for 10 minutes.

Sprinkle with mozzarella cheese and bake an additional 10 minutes,

until cheese melts. Serve hot with tortilla chips. You can make this

ahead of time and place it in the refrigerator until it’s time to

bake.

Pizza Recipes - GRILLED PIZZA CRUST Recipe

Prepare toppings first.
Healthy bonus: 3.5 grams of fiber per crust, thanks to the whole-
wheat flour

1 tbsp molasses
1 package (1/4 oz) active dry yeast
2 1/2 tbsp kosher salt
2 1/2 tbsp olive oil
1 1/4 cups whole-wheat pastry flour
2 1/2 cups unbleached all-purpose flour
Vegetable-oil cooking spray

In a large bowl, combine molasses and yeast with 1 1/3 cups lukewarm water.
Stir. Set aside until bubbly, about 5 minutes. Add salt and oil and stir. In
a separate bowl, mix flours together. Add yeast mixture to flours and stir
with a wooden spoon until dough forms. Divide dough into 8 portions. (Freeze
any unused dough.) Using hands, roll dough into balls, coat fully with
cooking spray and set aside. Prepare a charcoal, gas or stovetop grill.
Grill should be very hot.
Position grilling rack 3 or 4 inches from heat source. Flour a baking sheet.
With hands, flatten a ball of dough into an 8-inch circle on
baking sheet. Using fingertips, gently lift dough, and set it on the grill.
When dough puffs and underside stiffens (about 1 minute for
gas or charcoal, several minutes for stovetop grill), flip crust with a
spatula; move to the coolest part of the grill. Top according to
the recipes above.

Makes 8 individual crusts.

Grilled Vegetable & Cheese Pizza

Ingredients
1 1/4 cups Peppercorn Cheddar Cheese - grated
2 Tbs. olive oil
1 clove garlic - minced
1 medium red bell pepper - halved and seeded
1 1/2″ thick slice red onion
2 1/2″ thick slices eggplant - lightly salted
4 pre-baked 6″ pizza crusts
4 tsp. prepared pesto sauce

Directions
Using barbecue grill, allow coals to turn to gray ash, or turn gas grill to medium setting.
Mix olive oil and garlic. Place vegetables on grill, brush with olive oil mixture, and grill for 10 minutes or until lightly browned and cooked, turning frequently. Remove from grill, cool slightly, and cut into 1/2″ pieces.

Place pizza crusts on grill, top side down and grill 3-5 minutes until warm. Remove from grill and spread each crust with 1 tsp. pesto sauce, 1/2 cup cheese, and 1/4 of the vegetables. Top each pizza with 1 tablespoon cheese. Return pizzas to grill and cook until crisp and cheese is melted. Cut each pizza into 6 portions and serve.