GF Crustless Pizza

GF Crustless Pizza
Crust:
1- 8 oz pkg full fat cream cheese, softened
2 eggs
1/4 t black pepper
1 t garlic powder
1/4 c Parmesan cheese
Toppings:
1/2 c pizza sauce
1 1/2 c mozzarella cheese
pizza toppings - pepperoni, sausage, bacon, ham, peppers, pineapple, olives, etc
garlic powder
 
1. Preheat oven to 350* and lightly grease a 9x13 pan. 
2. Mix all crust ingredients together and spread on pan.
3. Bake for 12-15 minutes, until golden brown. Allow to cool for about 10 minutes before adding toppings.
4. Spread pizza sauce on crust and top with cheese and toppings; sprinkle with garlic powder and bake for another 8-10 minutes, until cheese is melted and bubbly.

French Bread Pizza

French Bread Pizza
2 loaves French bread
1 or 2- 14 oz jar(s) of pizza sauce (depending on how saucy you like it)
pizza toppings (pepperoni, Canadian bacon, bell peppers, onions, pineapple, mushrooms, olives, etc)
2 c shredded mozzarella cheese

1. Preheat oven to 500* and line two cookie sheets with foil.
2. Cut each loaf of bread in half lengthwise, lay two halves on each cookie sheet cut-side up, and spread 1/4 of your sauce on each half.
3. Top each half with 1/2 c cheese and sprinkle with your favorite toppings.
4. Bake one cookie sheet at a time for 5-7 minutes each.

Mini Pizzas

Mini Pizzas 
24 oz can pasta sauce
5 burrito-sized tortillas
1-2 c cheese (mozzarella or Cheddar)
pepperonis (opt)

1. Preheat oven to 425* and grease the cups of a muffin tin.
2. Pour pasta sauce in to a bowl and rinse out the can; use the top of the can to cut out circles in the tortillas (you should be able to get about five circles out of each tortilla).
3. Place one tortilla circle in each of the muffin cups and push down the center; spoon a heaping tablespoon of sauce in to each tortilla bowl.
4. Top with cheese and pepperonis; bake for 15 minutes.

Pizza Casserole

Pizza Casserole
45 oz jar spaghetti sauce
1 lb box of pasta (rotini, macaroni, etc), cooked
1 lb ground beef, browned
3-4 c shredded mozzarella
1 pkg pepperonis

1. Preheat oven to 350*.
2. In a 9x13 pan, spread a thin layer of spaghetti sauce
3. Layer half each of the pasta, beef, remaining sauce, cheese, and pepperoni; repeat.
4. Cover with foil and bake for 30 minutes; uncover and bake for 15 more minutes.
5. Let rest for 10 minutes before serving.

Calzone

Calzone
Dough-
2 1/2 t (1 pkg) yeast
1 1/3 c warm water
1/4 c olive oil, plus more
1/2 t salt
4-5 c flour
Filling-
marinara sauce
meats (pepperoni, sausage, ham, chicken, etc)
veggies (olives, mushrooms, peppers, onions, jalapenos, etc)
herbs (basil, oregano, Italian seasoning, etc)
cheese (Mozzarella, Cheddar, Parmesan, etc)


1. Using stand mixer with dough hook, dissolve yeast in water; add oil, salt, and 2 cups of flour; beat until smooth.
2. Add remaining flour 1/2 cup at a time, until it forms a soft dough; knead on low for about 10 minutes until dough becomes smooth and elastic.
3. Place dough in a greased glass bowl and turn once so dough gets greased as well; cover with a towel and let rise in a warm place until doubled in size, about 45 minutes.

4. Preheat oven to 400*.
5.Punch down the dough and halve it; lightly grease, or line with foil, one (refrigerate/freeze half of the dough for later use) or two cookie sheets (halve the dough and perform steps 6-10 for each calzone).
6. Roll out into a large rectangle on a lightly floured surface; transfer to cookie sheet and turn lengthwise.
7. Spread enough marinara sauce to just cover the middle third of the dough with about 1/4" or less of sauce; layer meats, veggies, herbs, and cheese.
8. Rotate sheet 90* and cut slits in the dough from the outer edge in to the sauce, stopping about 1/4" from the sauce; rotate sheet and repeat for the other side of the dough [slits|filling|slits].
9. Rotate sheet 90* so that it's lengthwise again and braid dough slits like you're lacing up a shoe (one side across filling and then the other, repeat, repeat, repeat); pinch the ends to seal them.
10. Brush calzone with olive oil and sprinkle on some more herbs, if desired.
11. Bake for 25-30 minutes, until golden brown; place on cooling rack to cool.

Lasagna Timpano

This recipe changes every time I make it, so the recipe is just a guideline.

Lasagna Timpano
1 1/2 boxes lasagna noodles
1 c alfredo sauce
1 c pesto
2 c marinara sauce
3-4 c cheese (Parmesan, Mozzarella, Ricotta, Provolone)
pepperoni, sausage, salami, ground beef, etc (opt)

1. Preheat oven to 350*; lightly grease a large, heavy oven-safe bowl.
2. Cook noodles to al dente; to make the crust, line the bowl with noodles, meeting at the center of the base of the bowl, hanging over the edge of the bowl, and overlapping a bit (this is the hardest part).
3. Now you layer. Sauce, noodles, cheese, noodles, meat, noodles, etc (or however you want to mix it up - make it your own). I recommend keeping things on the drier side (1/2 c sauce per layer) to keep it from falling apart when you flip it. End by folding the crust noodles in and covering the top of the lasagna.
4. Bake for 1 hour and 15 minutes; let rest for at least 20-30 minutes before attempting to flip it.
5. Place plate over bowl and quickly flip lasagna out on to plate; cut like a cake and serve with extra marinara sauce.