I guess the reason this pizza page is finally appearing on QuickEatsPlus after two years is my own reluctance to use pre-baked crusts. Shame on me.
If I could accept canned this and canned that for the sake of exciting & delicious "quick and easy" dishes why not ready-made crusts? Maybe it's because, for a brief time, I owned a pizza restaurant and proudly created the "real thing".
Anyway, I got over it and so can you. Even better, there is now an actual "choice" in prepared crusts: white or wheat, regular or thin, what's next?
Finally, if it eases your authenticity-worries, take a little more time and buy a ball of dough at your store or from a pizzeria, or buy a tube of it from the section of the store where the Pillsbury dough boy lives.
Pizza is too much fun and too tasty to make only when you have time for the kneading and the rising - treat your eaters every week!
Combine first 5 ingredients in your processor and pulse until smooth.
Spread bean mixture evenly over crust. Top with red onion and next 4 ingredients.
Bake at 450° for 12 to 15 minutes.
You might think chorizo is a bit much to "Mexican-ize" a pizza, but I think you'll make this one often. However, as always, feel free to make adjustments: no meat, Italian sausage, skip the beans; just have fun.
SPREAD salsa evenly over the crust, then the beans, then cheese and finally, sausage.
BAKE for 13 to 15 minutes or until cheese is just lightly browned.
BBQ Chicken Pizza
Serves 4
This might sound a bit too sweet for you; if so, don’t make it. It might also be too goofy with that molasses.and gouda cheese. Then again, it could prove to be delicious and become a favorite. Just don’t ever tell your friends what’s in it or they’ll think you’re goofy, too.
1 & ½ cups chicken, cooked and cubed
1 cup your-favorite-barbecue-sauce
1 Tbsp honey
1 tsp molasses
1/3 cup brown sugar
1/2 bunch fresh cilantro, chopped
1 (12 inch) pre-baked pizza crust
1 cup smoked Gouda cheese, shredded
1 cup thinly sliced red onion
Preheat oven to 425F.
In a saucepan over medium high heat, combine evrything but the cheese and bring to a boil.
Spread this mixture evenly over pizza crust, and top with cheese and onions. Bake for about 15 minutes, or until cheese starts to brown.
Real Good Pizza Sauce
Makes enough for 2 – 12-inch crusts
I am on a perpetual search for THE sauce, but until I create it this will do just fine. I include this recipe for those who would feel ultra-guilty if they used store-bought crusts and prepared pizza sauce. I say, however, if you find one you really like in a can or a jar go ahead and use it; easy is good.
1 (6 oz) can tomato paste
1 cup crushed tomatoes
1/3 cup "o.o.o." (ordinary olive oil - save the good stuff for salads and such)
2 cloves garlic, minced
salt & ground black pepper to taste
1/2 Tbsp each dried oregano & dried basil
1/2 tsp dried rosemary
In a small saucepan, mix together the tomato paste, sauce, and olive oil. Add the rest and mix it all well.
Heat to blend the flavors - but don’t boil! It’s ready to go.
Click for many sauce and salsa recipes
Sausage Pizza with Fredo Sauce
Serves 3 or 4
It’s really "alfredo" sauce but I am dedicating it to the Godfather’s mixed up son. Remember? Las Vegas? The row boat?
1 lb sweet (mild) Italian sausage, casings removed
1 medium onion, finely chopped
1/2 cup prepared Alfredo sauce
1 (12 inch) pre-baked pizza crust
8 oz shredded Italian cheese blend
Preheat the oven to 350F.
Crumble the sausage into a skillet over medium-high heat. Cook until evenly browned. Add onion, and cook for a few minutes. Drain excess grease, and stir in the Alfredo sauce. Spoon this mixture over the pre-baked pizza crust. Sprinkle cheese over the top.
Bake for about 10 minutes, until the cheese is melted and beginning to brown. As always, wait a couple minutes before cutting so the toppings can set up.
Mushroom & Spinach Pizza
Serves 2 or 3
I like to throw in a aimple, descriptive title occasionally like this one. But have you checked out "PP Pizza"?
1 (12 inch) pre-baked pizza crust
3 Tbsp olive oil
1 tsp sesame oil
1 cup fresh spinach, rinsed and dried
8 oz shredded mozzarella cheese
1 cup sliced fresh mushrooms
Preheat oven to 350F.
Place pizza crust on oiled baking sheet.
In a small bowl, mix together olive oil and sesame oil. Brush onto pre-baked pizza crust, covering entire surface. Make a stack of the spinach leaves, then cut into 1/2 inch strips; scatter evenly over crust.
Cover pizza with shredded mozzarella, and top with sliced mushrooms (or do the shrooms first, then the cheese like I do).
.
Bake in preheated oven for 8 to 10 minutes, or until cheese is melted and edges are crisp.
PP Pizza (Portobellas & Peppers)
Serves 4
Call it “PPP” (count the “p” in prebaked crust) if your little kids start laughing about “PP” Pizza.
1 (12 inch) pre-baked pizza crust
1 Tbsp olive oil
2 cloves garlic, minced
1 red bell pepper, sliced
1 yellow bell pepper, sliced
2 portobella mushrooms, thinly sliced
1 (6.5 oz) jar artichoke hearts, drained & chopped
4 oz goat cheese, crumbled
3 Tbsp balsamic vinegar
Preheat the oven to 350F. Grease a baking sheet, or round pizza pan.
Drizzle crust with olive oil. Sprinkle the garlic over the crust. Arrange red and yellow bell peppers, mushrooms and artichoke hearts on top, then dot with pieces of goat cheese. Drizzle balsamic vinegar over the top.
Bake for 15 to 20 minutes in the preheated oven, until the edges are golden brown. Pretty and quick and nutritious.
Stir-Fry Pizza
Serves 2 or 3
A reminder about ‘”BSCB”: first “b” is “boneless”, last ”b” is “breast”; you can figure out the rest, right?
1 10-12 inch pizza crust, store-bought
Chicken
2 BSCB, cut into 2-inch strips
Italian salad dressing
Sauce
1/3 cup apricot preserves
1/4 cup chili sauce
2 Tbsp chicken broth
1 tsp lemon juice
1/2 tsp allspice
1/4 tsp minced onion
Topping
:
1 cup sliced fresh mushrooms
1 green bell pepper, cut into 1/4-inch strips
1 medium onion, halved top to bottom and cut into 1/4-inch strips
1 cup shredded Monterey jack cheese (with jalapeno peppers, if you choose)
1 cup shredded mozzarella cheese
Preheat oven to 400F.
Spread chicken strips n a baking dish and pour Italian dressing over it. Set aside.
Combine all Sauce ingredients in a saucepan and bring to boil. Reduce heat and simmer 5 minutes. Set aside.
Remove chicken from the seasonig and dry with a paper towel.Set aside.
In your wok or a large sauté pan, cook and stir chicken for about 3 minutes. Add vegetables and cook and stir just until they’re crisp tender, 3 to 5 minutes – not too long; you’re going to bake them.
Now, spread sauce on crust, then add the chicken-veggie mixture evenly over the sauce. Top with cheese and bake in a pizza pan or on a pre-heated stone in the oven for 8 to 10 minutes until cheese is melted and just beginning to brown.
Something’s Fishy Margherita Pizza
Serves 4 or 6
Not just the usual tomato sauce, mozzarella, and tender basil. Anchovies aren’t part of the “classic” Margherita but be bold and try ‘em – or not. But, If you don’t use the fishies change the name to something catchy like “Pizza”.
1 10 or 12 inch pre-baked, packaged thin pizza crust
1&2/3cups grated mozzarella cheese
2/3 cup Marinara Sauce
3 garlic cloves, minced
6 anchovy fillets
2 Tbsp freshly grated Parmesan, preferably Reggiano
1 Tbsp EV olive oil
Preheat the oven to 450°F.
Place the dough in an oiled pizza pan or place on an oiled heavy baking sheet. Sprinkle the dough with the mozzarella and spoon the marinara sauce over it, leaving a I-inch border. Top with the garlic and anchovies, if you so choose, then sprinkle on the Parmesan and drizzle with the olive oil.
Bake the pizza in the lower third of the oven for about15 minutes, or until cheese is melted and the crust is gold brown.
Pizza di Pane e Pomodoro (Bread and Tomato Pizza)
Serves 3 or 4
Here’s one that won’t give you concern over using ready-made crusts – there isn’t any (except on the Italian bread).
6 (½-inch-thick) slices pane Pugliese or country bread (from a large loaf)
4 large ripe tomatoes, sliced
2 medium balls fresh mozzarella, sliced
12 black olives, pitted and minced
6 anchovy fillets, minced
Extra-virgin olive oil
Salt & Freshly ground black pepper
½ cup loosely packed fresh basil leaves, torn
Prepare charcoal grill or heat a gas grill to medium-high.
Toast the bread slices on one side. Transfer bread to a work surface, toasted-side up. Turnthe grill to medium-low.
On the bread lay the tomato, anchovy, olives and mozzarella, in that order. Drizzle with oil, season with salt and pepper and return bread to the grill. Cover and cook until cheese is melted and bubbly, about 15 minutes. Sprinkle with basil and serve warm.
Click here for more traditional grill recipes
Italo-Cuban Pizza
Serves 2 or 3
The jalapenos here make a case for adding ”Mexican” to the title but that would be even more ridiculous than what I named it: Alfredo sauce (Italian), black beans (Cuban).
1 (12 inch) pre-baked pizza crust
1 tablespoon extra virgin olive oil
1 cup prepared Alfredo sauce
1/2 clove garlic, minced
1 (6 ounce) package frozen ready to eat chicken breast strips, thawed
1/2 cup canned black beans, drained
1 (6 ounce) package shredded mozzarella cheese
1 (4 ounce) can sliced jalapeno peppers
1 Tbsp fresh parsley
Preheat the oven to 450F.
Heat olive oil in a skillet over medium-low heat. Add garlic, and cook just until fragrant. Add chicken strips, and cook until heated through.
Spread Alfredo sauce – not too much - over the pizza crust, and sprinkle on some of the shredded cheese. Arrange chicken strips and garlic over the cheese, the add the black beans. Place jalapeno slices on top, then cover with the rest of the cheese. Garnish with a sprinkle of parsley.
Place pizza directly on the oven rack. Bake for 15 minutes in the preheated oven, or until crust is crispy and cheese is melted.
Pita Pizzas with Goat Cheese & Peppers
Serves 4
Goat cheese is becoming so popular among Americans those cows better watch out; I hear Al Gore is advocating replacing them with goats because goat droppings are so much smaller than cow poo and, thus, create less atmospheric pollution. “Really?” No.
4 pita bread rounds, separated top to bottom
Olive oil
1 (11 oz) log goat cheese, crumbled
1 (7 oz) jar roasted red peppers, drained and chopped
1 cup chopped sun-dried tomatoes marinated in olive oil, drained
1 cup fresh basil leaves, torn
1/2 cup balsamic vinegar, or to taste
Preheat the oven to 400F. Separate the pita breads by poking a sharp knife into the outer edge and slicing carefully all the way around.
Place the separated pita rounds onto cookie sheets and brush with olive oil. Generously sprinkle goat cheese, peppers and tomatoes onto each.
Bake for 15 minutes in the preheated oven, or until the crust is crisp. As soon as the pizzas come out of the oven, sprinkle with torn basil, and drizzle with balsamic vinegar. Cut into quarters, and serve hot or warm.
Shrimp & Pesto Pizza on the Grill
Serves:2 to 3
Pizza on the grill is one of the best uses for pre-formed crusts from the
market since they are sturdier than “real hand-rolled pizza”
Vegetable cooking spray
½ lb unpeeled, large raw shrimp
1 large yellow onion, chopped
1 red bell pepper, chopped
1/4 tsp each salt & pepper
2 Tbsp olive oil
White flour
Yellow cornmeal
1 10 or 12 inch thin pizza shell
1/3 cup bottled pesto
1/2 cup freshly grated Parmesan cheese
Preheat grill to 350F (medium heat).
Peel shrimp, and slice in half lengthwise; devein, if you care (I don’t). Set aside.
Saute onion, bell pepper, salt, and pepper in a Tbsp of hot oil in a large skillet over medium-high heat for 5 minutes or until tender. Transfer to a large bowl and set aside.
Saute shrimp in remaining oil 3 minutes or just until they turn pink, then add to onion mixture, and toss.
Place pizza shell onto cooking grate; spread 1/3 cup refrigerated pesto evenly over crust, top with shrimp mixture and sprinkle with 1/2 cup Parmesan cheese.
Grill, covered with lid, at medium heat about 4 minutes. Rotate pizza one-quarter turn, and grill, covered with lid, 5 to 6 more minutes or until pizza crust is cooked. Serve immediately.
Click here for more traditional grill recipes
Choke & Cheese Pizza
Serves:3 to 4
That’s “Artichoke” and if you’re willing to add a veggie topping other than onion, tomato or peppers I think you’ll love the result. And don’t be frightened by those $3 ‘chokes you see in the produce section. These are just the best part, the hearts, and they are not that precious.
1 10 or 12-inch thin pre-baked pizza crust
3/4 cup marinara sauce
1 (6 oz) jar marinated artichoke hearts, drained, liquid reserved
1 medium tomato, cut in half and sliced
2 cloves garlic, minced
1 lb shredded Colby-Jack cheese
Preheat the oven to 450 degrees F . Prepare pizza according to recipe or package instructions. Place crust on a pizza pan or baking stone.
Pour the liquid from the artichokes into a small skillet, and bring to a boil over medium heat. Cook for 1 minute, or until the liquid is almost gone. Add garlic, and cook, stirring, for less than a minute. Add artichoke hearts, stir to coat with garlic flavor, then remove from heat, pour off any remaining liquid and set aside.
Spread marinara sauce over the crust, place the artichoke hearts and garlic over the sauce then lay on the tomato slices. Finally, sprinkle with cheese and bake for 15 to 20 minutes in the preheated oven, until crust is golden, and cheese is melted and beginning to brown.
