White Arugula Pizza

White Arugula Pizza
12 oz refrigerated pizza dough
2 t olive oil
6 cloves garlic, crushed
2/3 c ricotta cheese
2 T mayonnaise
1 t thyme
1/4 t pepper
1/3 c Parmesan cheese
1/4 c Mozzarella cheese
1 t fresh lemon juice
1 t balsamic vinegar
1 1/2 c baby arugula


1. Place a pizza stone in the oven and preheat to 500*; bring dough out of fridge.
2. Heat a small pan over medium heat and add oil; add garlic and cook until lightly browned. Remove garlic with slotted spoon and reserve oil.
3. Combine garlic, ricotta, mayonnaise, thyme, pepper, and Parmesan in a medium bowl and mix until almost smooth.
4. On a floured surface, roll out dough to a little bit smaller than the pizza stone and pierce dough with a fork. Lay dough on the pizza stone and bake for 5 minutes.
5. Spread ricotta mixture on crust and sprinkle with Mozzarella; bake for 10 minutes until crust and cheese are lightly browned.
6. Combine reserved oil, lemon juice, and vinegar in a medium bowl; toss in arugula.
7. Top pizza with arugula mixture.

Focaccia Pesto Pizza

Focaccia Pesto Pizza
4 c flour
1/4 t yeast
1/2 T salt
2 c water
2 T cornmeal
1- 8 oz jar basil pesto
3 c shredded cheese (I used a Cheddar/Jack, but Mozzarella would be great, too) 
2 roma tomatoes, thinly sliced


1. In a large bowl, combine flour, yeast, and salt. Stir in two cups of water; stir until it forms a ball. Add a little bit more water if needed. The dough may be a little wet and sticky.
2. Loosely cover dough with a towel and let rest for 8-16 hours, depending on your timetable.

3. Preheat oven to 425*; cover two cookie sheets with foil, spray with cooking spray, and sprinkle with cornmeal.
4. Dust your working surface and the top of the dough generously with flour.
5. Cut dough in half and roll each half to fit your cookie sheet; slather pesto on dough and sprinkle 1 1/2 cups of cheese on each pizza. Top with tomatoes.
6. Bake until crust is golden and cheese is melted, about 20-25 minutes.

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.

GF Cauliflower Pizza Crust

I got this recipe from my friend Cassie, who got it from here. Of course I tweaked it a bit.

GF Cauliflower Pizza Crust
1 head of cauliflower, chopped into tiny pieces
2 eggs [or try 3 egg whites]
1 1/2 c shredded cheese (Mozzarella or Cheddar work best)
1 t fennel seeds
2 t dried oregano
1 1/2 T dried parsley
Toppings of choice and extra cheese

1. Preheat oven to 450*; foil-line and grease a baking sheet.
2. Microwave cauliflower until cooked, about 5-8 minutes; drain condensation water and let cool*.
3. In a medium bowl, combine cauliflower, eggs, and cheese; spread evenly on baking sheet.
4. Sprinkle herbs over crust and bake for 17-20 minutes.
5. Remove from oven and turn on broiler.
6. Top with sauce, toppings, and cheese; broil for 1-2 minutes, until cheese is melted and crust is browned well.
*I didn't cook the cauliflower before I mixed it with the eggs and cheese. As a result, my crust was a little more pliable.

Pizza Dough

Quick and easy.

Pizza Dough
1 pkg. (or 2.25 teaspoons) yeast
1 c lukewarm water
2 T veg. (or canola) oil
1 T honey
2.5 c flour
.5 t garlic powder (opt.)
.5 t onion powder (opt.)

1. Preheat oven to 450*.
2. Mix yeast and water (in glass bowl preferably).
3. Add all other ingredients and mix by hand (grease hands for easier mixing).
4. Let sit, covered, in a greased bowl for about 5-10 minutes.
5. Flatten out and add toppings. Bake for about 12 minutes.