Category: Pizza


Ok this is a glorified french bread Pizza/sloppy joe type sandwich..its so yummy.

1 market style fresh baked french loaf

1 cup fresh washed spinach

1/2 cup sliced mushrooms

7 oz. fresh ground country sausage

pinch of oregano

pinch of california chili pepper

dash of corse ground black pepper

dash of garlic salt

Pizza sauce from grocery store, or you can make your own. I prefer to make my own with a small can of tomato sauce, a tsp. of oregano, garlic salt and pepper.

Ok, first brown your sausage in a pan with a tablespoon of water, add pepper,garlic salt. oregano,and chili pepper..When sausage is done add spinach and mushrooms , saute for just a couple minutes.

Cut french loaf in half and then slice horizontally so you have two flat halves, you dont need the whole loaf, only half. Brush cut sides with olive oil and a dash of garlic salt, then add tomatoe sauce mixture, cover well because the bread soaks up the sauce. lay sliced pieces of mozzarella over sauce. Next, pour over the sausage mixture and cover well, it will be a little sloppy, thats the point 🙂  Finally add a few more slices of mozzarella and bake for 10-2 minutes at 400 degrees. Enjoy!


Studies show that broccoli may help in the pre...

Image via Wikipedia

 

Paired with a two-cheese white sauce, broccoli makes a wonderful pizza topping. The secret to a crisp crust is preheating the baking stone or sheet. If you like extra-crispy pizza, prebake the dough 3 to 4 minutes before adding toppings.

DIRECTIONS

1. Place pizza stone or baking sheet in center of oven, and heat to 425°F.
2. Melt 1 1/2 tsp. margarine in skillet over medium-high heat. Add mushrooms, and cook 4 to 7 minutes, or until beginning to brown, stirring frequently. Add broccoli and 1/3 cup water. Cover tightly, and steam broccoli in skillet 3 to 4 minutes, or until tender.
3. Meanwhile, heat remaining 1 1/2 Tbs. margarine in saucepan over medium-high heat. Add flour, and cook 2 minutes, or until pale golden, stirring constantly. Stir in milk, garlic, and salt. Cook 3 to 4 minutes, or until mixture thickens and begins to boil, stirring constantly. Remove from heat. Stir in 1/4 cup mozzarella and 2 Tbs. Parmesan until sauce is smooth and cheese is melted.
4. Shape pizza dough according to package directions. Remove pizza stone from oven, and place dough on hot stone.
5. Spread white sauce over dough to within 1/2 inch of edge, and top with broccoli mixture. Sprinkle remaining mozzarella and Parmesan over top. Return to oven, and bake 18 to 20 minutes, or until edges of pizza are golden and center is hot and bubbly. Cool slightly before slicing and serving.

Member Rating: 1111

ingredient list

Serves 6

  • 2 Tbs. nonhydrogenated margarine or butter, divided
  • 6 oz. mushrooms, sliced (2 cups)
  • 8 oz. broccoli florets (3 cups)
  • 1 Tbs. all-purpose flour
  • 1 cup low-fat milk
  • 2 cloves garlic, minced (2 tsp.)
  • 1/4 tsp. salt
  • 1/2 cup shredded mozzarella, divided
  • 1/4 cup grated Parmesan, divided
  • 1 13.8-oz. pkg. refrigerated pizza dough

Nutritional Information

Per slice:

Calories 275
Protein 13g
Total Fat 9g
Saturated Fat 4g
Carbs 38g
Cholesterol 10mg
Sodium 746mg
Fiber 3g
Sugar 7 g

This recipe is courtesy of Vegetarian Times(tm) Website, there is a link to this site posted on the bottom of the page in the Quick Posts section, check it out!

Mozzarella cheese

Image via Wikipedia

My friend Carrie added this one…yum yum. Thank you Carrie!

Pizza Casserole

1         package (16-ounce) mini penne pasta

1         jar (26-ounce) pasta sauce

1         Diced bell pepper

½ cup diced onions

½ cup sliced mushrooms

3         cloves of garlic chopped

1         can (3.8-ounce) sliced black olives

1⁄2     package (3.5-ounce) sliced pepperoni

5         cups shredded mozzarella cheese

1⁄3     cup grated Parmesan cheese

1         roll (8-ounce) garlic breadsticks

Preheat oven to 350°F. Spray a 9×13-inch baking dish with cooking spray; set aside. In a large pot of boiling salted water, cook penne for 7 minutes or until tender but not quite al dente. Drain well. Sauté onions, garlic, bell pepper, and mushrooms in olive oil. In a large bowl, stir together cooked penne, pasta sauce, onions, garlic, bell pepper, olives, and mushrooms. Stir in 3 cups of the mozzarella cheese until well mixed. Transfer to prepared dish. Sprinkle 1 cup of the remaining mozzarella over top. Sprinkle remaining 1 cup of mozzarella over top. Arrange pepperoni slices over mozzarella; sprinkle with Parmesan cheese. Bake for 15 minutes. Remove breadstick dough from can and separate into individual strips. Fold each strip in half and twist. Remove casserole from oven and place twisted dough around edge of baking dish. Return to oven; bake for 15 to 18 minutes more or until breadsticks are golden brown. Serve hot



Author Carrie Patten