Pizza Casserole.

I have casually mentioned this recipe to my husband several times over the past month, but never had the right opportunity to make it.  I finally got around to making it recently.  His response: "I don't know why you waited so long."  And he's right!  You'll want to get this on your menu for the coming week.  In fact, you may even want to put it together today so that tomorrow when you get home from work or school you can toss it in the oven and have a hearty and delicious meal ready in less than an hour.

Really, what's not to love about italian sausage, canadian bacon, pepperoni, lots of cheese, tomato sauce and pasta?  I promise you will not be disappointed.

Pizza Casserole.
(Recipe Adapted from Cully's Kitchen)
1 pound italian sausage
1 pound canadian bacon
1/2 package turkey pepperoni
1 medium onion (diced)
1 small can mushrooms
2 teaspoons dried garlic
1 teaspoon dried oregano
2 26-ounce cans of spaghetti sauce
2 15-ounce cans of pizza sauce
6 cups shredded mozzarella cheese (equally divided)
3 cups shredded parmesan cheese (equally divided)
1 pound medium sized pasta of your choice

Cook sausage, onion, mushrooms, garlic, and oregano until onions turn soft and sausage is cooked through.  Prepare pasta according to package directions.  Mix spaghetti sauce and pizza sauce together - placing a thin layer on the bottom of a deep 9x13 baking dish.  Add ingredients in the following order: 1/3 pasta, 1/3 sauce, sausage/onion/mushroom mixture, 1/3 cheeses, 1/3 pasta, 1/3 sauce, canadian bacon, 1/3 cheeses, remaining pasta, remaining sauce, remaining cheeses, pepperoni.  Bake in a 375 degree oven for 40 minutes.  Allow to set for 10-15 minutes before serving.

I'm fairly certain that this recipe will replace traditional pizza in our house many times in the future.  Not completely, but it is a great substitute for those days we want pizza, but don't want to wait an hour and a half to make dough for the crust!!  And as with "real pizza" you can use your favorite pizza toppings within the casserole.  Green peppers - add 'em!  All pepperoni - it'll work!  Vegetarian - no problem!!

Grilled Butternut Squash Pizza.

Our garden produced lots and lots of butternut squash this past growing season.  So many, in fact, that they killed off my pepper and pea plants, smoothered my cucumbers, and threatened the basil.  Fast forward to the actual harvest season...turns out there was even more squash that I could see previously.  That means way too much butternut squash.

And now I'm faced with using all that squash.  And, really, what better way to use some than on pizza!?  Not only did I get to take advantage of using a squash with this recipe, but I also grilled a pizza.  This is something that I've had on my "do to" list for way too long.

Grilled Butternut Squash Pizza.
(Recipe Adapted from The Kitchen Illiterate)
1 pizza crust (I made my own)
1/2 butternut squash (peeled and cut into small squares...I ended up with 3 cups)
1 tablespoon garlic infusion grape seed oil (or olive oil)
1 teaspoon dried oregano
2 teaspoons dried garlic
1/2 teaspoon salt
1/2 teaspoon fresh pepper
1/2 teaspoon dried sage
1 1/2 cup mozzarella (shredded)
1 lb onions (caramelized - following a recipe such as this)
4 slices bacon (prepared)

Toss squash with oil and seasonings.  Roast in a 550 degree oven for 20 minutes.  Remove from oven, allow to cool slightly, and mash with a fork.  Evenly spread the squash oven pizza crust and then cover with 1 cup cheese.  Distribute onions and bacon evenly on top of that.  Finally sprinkle remaining cheese and cook on a charcoal grill.

Soooo...I'm not an expert nor do I really even know how to grill a pizza.  For best results you may want to google it and secure a gas grill.  We used charcoal and the crust burnt to a crisp.  So much so that I peeled the bottom of some of the pieces :)

In my case I had my husband grill both sides of the crust...just a couple minutes on each side and then I prepared the pizza and we returned it to the grill for about 7 minutes...the cheese did not melt as much as I would have liked...but it was still melty and delicious!  (This may not be an issue with a gas grill...remember my crust was black and crispy in less than 7 minutes!!)

And if you are not up for grilling a pizza, I recommend making this pizza in the oven!  And I know that it turned out good because my husband had seconds.  He only does this with things he really likes!

Pizza Dip.

Recently there was a birthday celebration at work.  When I asked what I could bring, the response was: some kind of dip.  I took the opportunity to put my own twist on a recipe that I had recently spotted on pinterest.

Pizza Dip
(Recipe Adapted from What's Cooking Chicago)
1 package cream cheese
1/2 teaspoon oregano
1/2 teaspoon parsley
1/2 teaspoon basil
1/2 teaspoon garlic
1 1/2 cups pizza sauce
1 cup mozarella cheese
1 cup garlic cheese
1 cup parmesan cheese
1/2 pound italian sausage (prepared)
1/2 small can mushrooms
1/4 cup onions
1/4 cup diced tomatoes

Beat the cream cheese until smooth; add oregano, parsley, basil, and garlic.  Mix until well combined.  Spread cream cheese mixture on the bottom of a pie plate.  Sprinkle with a quarter of each of the cheeses.  Carefully spread pizza sauce on top of the cheese.  Layer with another quarter to half of the cheeses, sausage, mushrooms, onions, and tomatoes.  Top with remaining cheese.

Bake in a 350 degree oven for 10-15 minutes (until cheese begins to brown).  Serve warm with crackers.  I used herb flavored Ritz and thought it was a perfect fit!  I think it would also taste good with some crusty french bread.

Reuben Pizza.

First things first...if you don't like sauerkraut, you probably will not like this pizza.  Swiss Cheese?  Same story.  How about Thousand Island Dressing?  No?  Do you like Reuben sandwiches?  If not, you might scroll down and look for other recipes!!

But, if you are still with me I'm excited to share this pizza recipe with you.  I think you'll enjoy it!!  I find it a tasty alternative to tradition pizza and actually prefer it to the sandwich!  Although, to some extent it's kind of just like an open face Reuben...but without the crunchy toast that sometimes cuts up your mouth!!

Reuben Pizza
(Recipe Adapted from My Mother-in-Law)
1 pizza crust (I love making the Now & Later Crust from King Arthur Flour - if making your crust from scratch as I did - add some rye flour to your dough!)
1/2 bottle thousand island dressing
1-2 cups sauerkraut
1 package thin sliced corned beef or pastrami
2-3 cups shredded swiss cheese

Prepare pizza crust (from scratch or store bought).  Spread dressing evenly on top of the crust.  Then sauerkraut, meat, and cheese.  Bake in a 425 degree oven for about 20 minutes or until cheese is melted and beginning to brown along the edges.

I promise you will like this pizza if you like the ingredients.  If you don't, I really doubt it will work for you.  My husband was kind enough to try a bite, but his dislike for sauerkraut was too much and this just wouldn't work.  I'm happy to work on the leftovers and actually make my pizza smaller than normal knowing that I'd be the only one enjoying it!

Stuffed Crust Pizza.

I can't believe I haven't shared this recipe with you yet!  Although I guess it is more of a technique than a real recipe, but I promise you will enjoy it!  We make it a few times each year and it holds a special place in my heart because it was the first pizza I made for Gary on Valentine's Day six years ago.  We've had homemade pizza on Valentine's Day ever since.  It's tradition.

Stuffed Crust Pizza.
(Recipe by Me)


1 pizza dough (homemade or store bought)
1 package string cheese (best if you buy the multi-pack and not the individual ones that require you to open each one)
Pizza sauce
Desired pizza toppings

Press pizza dough into desired shape forming extra dough along the edges.  A heart shape is always a good choice!  Press whole string cheese pieces along the edges covering the cheese with the dough.  Top with pizza sauce, cheese, and other desired toppings.  Bake for 20-30 minutes or until cheese is cooked as desired.

That easy!  And tasty!  I can't wait for leftover night!!

Chicago Style Deep Dish Pizza.

Who doesn't love homemade pizza?  Any pizza for that matter!  This past weekend I couldn't think of a better way to cheer on the Green Bay Packers than with pizza and popcorn.  My hus took care of the popcorn and left me to the pizza.

In honor of my upcoming trip to Chicago I did some investigating about their pizza.  It seems there is some argument surrounding the better pizza - Chicago vs. New York style pizza.  Think deep dish vs. thin crust.  Think knife and fork vs. hands.  And in the end...think no comparison!  The two types of pizza are so different!  They both taste great!  You will make your family and friends happy with either selection!  And even happier if you make your pizza crust from scratch.

Chicago Style Deep Dish Pizza.
Pizza Dough (see recipe below, use your own recipe, or use store-bought dough)
Mozzarella Cheese
Pizza Topping (I used italian-seasoned pork sausage (cooked ahead of time), turkey bacon (much like canadian bacon), and onions)
Pizza Sauce
Italian Seasoning

Grease a standard size cheesecake spring pan.  Press dough evenly across the bottom and up the sides.  Place slices of mozzarella on top of the dough.  Top with meat, onions, and any other pizza toppings of your choice.  Spread pizza sauce across the top.  Sprinkle with additional cheese and italian seasoning if desired.  Bake in a 425 degree oven for about 30 minutes or until crust is browned.

Pizza Dough.
(recipe by me)

1 cup water
1/4 cup garlic-infused grape seed oil
1 1/2 teaspoons salt
1/4 cup cornmeal
2 3/4 cups all purpose flour
2 1/2 teaspoons yeast

Please ingredients in bread machine - in the order they are listed.  Turn to dough setting and let the magic happen!  Watch the machine for the first 5-10 minutes to ensure you liquid to dry ratio is inline.  Adjust as necessary.

 Now go make pizza!

French Bread Pizza.

I've been seeing a lot of French Bread Pizza lately.  I finally gave into my urge (looking most forward to the hunk of french bread) and got to work making my own French Bread Pizza.

The thing I like so much about pizza is that it gives me the opportunity to clean out the fridge and freezer.  Half a green pepper and half a fresh mozzarella/prosciutto log - yes, please.  Partial package of pepperoni and frozen (but prepared) italian sausage - yup!  It's that easy.  Even if you don't have toppings to clean from the fridge and freezer - it's still easy.  And how could I forget - it's completely adaptable.

French Bread Pizza
(Recipe by me)
1 loaf of bread french (cut in half the long way)
1 can pizza sauce
3-4 cups mozzarella cheese (shredded)
1/2 cup parmesan cheese (shredded)
Desired toppings

Top each half of bread with desired amount of pizza sauce.  I used about a little over half the can - reserving the rest for dipping.  Sprinkle evenly with cheeses and other desired toppings.  We had slices of the mozzarella/prosciutto/basil log along with italian pork sausage.  Cook in a 375 degree oven for 10-15 minutes or until cheese is melted and a little browned.

Pizza Soup.

I welcome the early spring that we are experiencing with open arms. I enjoy the above normal temperatures and the sun's heat.

BUT I must admit that yesterday I woke up excited for a sunny yet cool temperatured day with a sharp north wind! You see, about a month ago Gary and I attended a soup dinner at Heidi's place of employment. It was a fundraiser with well over 15 varieties of soup! I opted for the pizza soup and ever since I have wanted to make it for myself and share the recipe with you!

Please make this soup soon. I am sure there will be at least one more chilly day for you to enjoy this really good soup. Do. Not. Wait. Until. Fall. Seriously. You will wish you hadn't!

Pizza Soup

[recipe adapted from that of Heidi's co-worker]

1 1/2 quart water

2 4-ounce cans of mushrooms

1/2 onion (chopped)

2 15-ounce cans pizza sauce

1 quart crushed tomatoes

1 1/2 cups chopped pepperoni

1 pound cooked ground Italian sausage

1 tsp Italian seasoning

1/2 cup parmesan cheese

mozzarella/cheddar cheese mixture

Combine all ingredients (except cheese) into a soup kettle. Cook until onions and mushrooms are tender. Reduce heat and simmer for 1 hour. Stir in grated parmesan cheese.

Serve topped with shredded mozzarella and cheddar cheese mix - with a side of homemade garlic bread and your family will love you.

And if you like green peppers - add 'em! Canadian Bacon, yes, please! Customize this soup to match that of your favorite pizza!

Chicken Bacon Ranch Pizza.

With all the baking I have been doing lately this pizza cooking was a welcome smell in our home! This is the perfect addition to any pizza party. And most people who try it fall in love. It is, after all, chicken, bacon, and ranch.

Chicken Bacon Ranch Pizza

(adapted from Mom!)

Pizza Crust (homemade or boughten - enough for a 9x13 pan)

2/3 cup Bottled Ranch Dressing (I'm partial to Hidden Valley Ranch - Light)

1 cup Diced Chicken (that has been marinated in 2 tablespoons of fajita mix and then cooked)

1/2 cup Bacon (that has been cooked and crumbled)

2 cups Mozzarella (shredded)

1 cup Black Olives (sliced)

Preheat oven to 425 degrees. Grease 9x13 pan. Line pan with pizza crust. Top with remaining ingredients in this order: ranch dressing, chicken, bacon, cheese, and olives. Optional: top with sliced red onions. Bake for 10-15 minutes.

Enjoy!

Garden Fresh Pizza.

A girl I went to high school with (hi Beth!) was telling me about how she made a pizza with pumpkin blossoms. I've been seeing a lot of blossoms on tastespotting and wondered what the hype was. A little fearful of "not liking" I decided to follow Beth's advice and incorporate them into a pizza.

Do you make your own dough when making pizza? I usually do. But, really, the reason I ask is because I want you to add a teaspoon of italian herbs next time you are preparing your dough. This may or may not require the addition of a little more water. Use your judgement. The italian herbs - they give the crust a great look and a little added taste.

Garden Fresh Pizza

Pizza Crust

Pizza Sauce

Everything and anything from the garden.

My list included:

Green Peppers

Onions

Squash/Pumpkin/Zucchini Blossoms

Eggplant

Zucchini

Mushrooms

Mozzarella Cheese

Sprinkling of Oregano

Bake until cheese is melted/preferred darkness and enjoy!

Pizza Bundles

I will admit the name of these tasty little treats is a little bland -- but that's the only thing bland about them! If you can think of a better name for them, please share. :) I was a little leary about these because I wasn't sure how they would turn out and I wasn't sure what to serve with them but I'm very glad I tried them and if you check back tomorrow you'll see what I paired them with! They were a HUGE hit at our dinner group. The original idea for these came from Tastefully Done - a blog I found on www.tastespotting.com.



Pizza Bundles

3 tubes refrigerated pizza dough (frozen bread dough could also be used)
1/2 cup fresh parsley, chopped
3 garlic cloves, minced
1 Tablespoon Italian Seasoning
2/3 cup grated Parmesan Cheese
1 teaspoon red pepper flakes
1/4 cup olive oil
Assorted pizza toppings (I made a variety of kinds using green peppers, onions, mushrooms, black olives, pork sausage, pepperoni and mozzarella cheese)
Marinara for dipping


If you choose to make pizza bundles with veggies, make sure to saute them before using them. Also, if using pork sausage, cook it before stuffing and cut pepperoni into smaller pieces - half or even quarters. Preheat oven to 400 degrees. Roll out pizza dough and cut into squares. Place toppings of choice inside and close into a ball with all the toppings inside. Place into greased baking dish. Once all bundles are made, combine parsley, garlic, Italian Seasoning, Parmesan Cheese, pepper flakes and olive oil. Brush this mixture onto bundles. Bake for 15 - 20 minutes or until golden brown. Serve with warmed marinara.
Assorted toppings

Brushetta Pizza.

The moment I received my June/July Issue of Taste of Home I knew that I would be making the Brushetta Pizza featured on the cover. It didn't take me long either - maybe two days from the time I received the magazine to the time we were indulging in this ah-mazing pizza.

Don't know what is for supper yet? Make this.

Brushetta Pizza

(adapted from Taste of Home)

1 lb pork sausage

1/2 package turkey pepperoni

2 cups mozzarella cheese

homemade or pre-made pizza crust

1 1/2 cups chopped tomatoes

1/4 cup fresh basil leaves

1 teaspoon dried basil

1 tablespoon olive oil

2 garlic cloves, minced

1/2 teaspoon balsamic vinegar

Cook and drain the pork sausage. Top crust with pepperoni, sausage, and cheese. Bake at 450 degrees for 10-12 minutes or until cheese is desired meltedness/color.

Meanwhile, combine the tomatoes, basil, oil, garlic, and vinegar. Spoon over cooked pizza.

Cut and enjoy. If you are hesitant about not having "pizza sauce" you could open up a can and have it on the side for dipping. When I made my brushetta pizza I also made pizza fries - hence the dipping sauce. The pizza is equally delicious with or without dipping sauce.

Pasta Pizza.

I'm putting together a fews slides for the department newsletter at work. I wanted to concentrate on dairy farming in honor of June Dairy Month. When looking up some information I came across the original version of this recipe. Good stuff!!


Pasta Pizza.

(adapted from the Wisconsin Milk Marketing Board)

3 cups rotini or similar pasta

3 eggs, beaten

1/2 cup milk

1 cup cheddar cheese, shredded

1 teaspoon dried onion

1 pound ground beef

1 can tomato sauce (I used 16 ounces that I had canned...I think you can buy a 15 ounce can though...that would be plenty)

1 teaspoon each dried basil, oregano, garlic powder

1 medium tomato, thinly sliced

2 cups mozzarella cheese, shredded

1 cup garlic cheese, shredded

Cook pasta according to the package directions. Drain well and place in bowl.

Combine eggs and milk - stir into pasta. Stir in cheddar cheese and onion. Mix well. Spread pasta mixture evenly over a well-buttered 14-inch pizza pan. Bake in a 350 degree oven for 25 minutes.

Meanwhile, cook ground beef. Stir in tomato sauce, basil, oregano, and garlic. Spoon meat mixture over baked pasta crust. Arrange tomato slices over that. Top with mozzarella and garlic cheese. Bake about 15 minutes or until cheese is bubbly.

This was fairly quick to make and tasted delicious. It was surprisingly really easy to serve too! I think this would also be great with some additional pizza toppings - green peppers, onions, mushrooms, etc.

Tomato and Garlic Pizza

This is one of my favorite homemade pizzas to make and it is so delicious! Whenever I get together with friends for a pizza night -- this is always requested. You can go the quick route and use a pre-made crust or mix together a bagged crust OR you could use your favorite homemade pizza crust recipe! If you are trying to save time and use a bag mix crust, I suggest adding some Italian seasoning to the dough. My favorite Italian seasoning is the McCormick grinder. Here's how to make it:

Combine some amount of soft butter or margarine with fresh, minced garlic and Italian seasoning to taste and spread on pizza crust. Add liberal amounts of mozzarella cheese or any cheese of your preference. Place sliced Roma tomatoes on top. Add additional Italian seasoning and cheese if desired.

*I apologize for not giving exact measurements but the truth of the matter is, I rarely use measuring cups/spoons and if I do, I usually still end up adding a little something extra. I will be sure to include measurements for recipes that need to be followed to a T though! :)

Personal Pizzas.

I love these little pizzas. The best part - you can make these as simple or as complex as you'd like. They are great when feeding a wide-variety of palates.

What you'll need:

• Oven-safe plates. I use stoneware that is a cross between a plate and a shallow bowl.


• Pizza crust. You can make your own pizza crust or buy a refrigerator crust that you can cut in quarters.


• Pizza sauce.


• Cheese.


• All the other toppings your little heart desires. Carmalized onions, chicken, italian sausage, bacon, pineapple, pepperoni, sausage, veggies. You name it!

Prepare your pizza and bake until golden brown. Enjoy!