PIZZA STUFFED PEPPERS

PIZZA STUFFED PEPPERS

From Kristin Troyer

3-4 bell peppers (any color), cut in half longways and deseeded

Mozzarella cheese

Pizza sauce

Various toppings, prepared (we like sausage and pepperoni)

Parmesan cheese

Italian seasoning

Preheat oven to 400 degrees. 

Line baking sheet with parchment paper.

Place bell pepper halves on baking sheet and bake 20 minutes.  Dump out any liquid after this first bake and return peppers to pan.

Layer each cup with toppings, sauce, parmesan, Italian seasoning and mozzarella. I like to try to squeeze two layers of each. Top last layer with mozzarella.

Bake 20 more minutes until cheese is golden brown.

TUSCANY CHICKEN CHEESE PIZZA

TUSCANY CHICKEN CHEESE PIZZA

From Kim Reid

1 t. olive oil
1 lb. boneless skinless chicken breast, cubed
1 t. dried oregano
1 can regular rotel, drained
1 16-oz. Italian bread shell or 12" prepared pizza crust
1/4 cup refrigerated pesto 
1 1/2 cups shredded cheese blend
3 T. green onions, slices (optional)
1/2 cup parmesan cheese

Cook chicken and oregano in oil about 5 minutes.

When chicken is cooked, mix in the rotel.  

Spread pesto over crust, then half of the shredded cheese blend, then chicken mixture, then rest of cheese blend, then onions, and parmesan cheese.

Bake at 450 degrees for 12-15 minutes.  Enjoy!  Best pizza ever!

PIZZA WITH PEPPERONI 1963

PIZZA WITH PEPPERONI 1963

From Billie Reid

1 cake yeast
1/4 cup lukewarm water
1 cup hot water
2 T. butter
1  1/2 t. salt
3  1/2 cups flour (approximate)
1 cup ground pepperoni (6 oz.)
1 clove garlic (optional)
2  6-oz. cans tomato paste
4 cups aged cheddar cheese
2 t. oregano
grated Italian style cheese

To make dough for pizza, soften yeast in lukewarm water and let stand 5 minutes.

Pour hot water over butter and salt. Let cool to lukewarm.

Then combine with yeast and gradually stir in flour, mixing until dough is smooth.

Knead lightly.

Divide into 2 balls and roll out into circles 1/8" thick, on two large cookie sheets.  Turn up the edge of dough to make a 1/2" rim.

Spread dough with tomato paste and cover with grated cheddar cheese.  Sprinkle pepperoni over top. Next, add oregano.  Shake Italian style cheese over pizza.

Bake at 425 degrees for 20 minutes.

ITALIAN STYLE PIZZA 1963

ITALIAN STYLE PIZZA 1963

From Billie Reid

1/2 lb. sharp cheddar cheese or Scamorze Cheese shredded
1 pkg. hot roll mix
2 pkgs. brown n serve sausage links
1/2 cup finely chopped onion
1 T. fat
1/4 cup melted butter
8 oz. can tomato sauce
6 oz. can tomato paste
1 t. salt
1/4 t. oregano
1/8 t. garlic salt
1/4 cup finely cut parsley

Prepare hot roll mix as directed on the package. Let rise until light, 30-60 minutes.

Cut each sausage link into 8 pieces.  

Pan fry onion in fat until lightly browned and add tomato sauce and paste, salt, oregano, and garlic salt.

Divide dough in half, roll out two 12 x 8 inch rectangles, and place on baking sheets. Brush with melted butter.

Arrange half of cheese on dough. Cover with tomato mixture. Top with the sausage pieces.

Sprinkle with remaining shredded cheese and parsley.

Bake immediately in a very hot oven - 450 - for 15-20 minutes.

Serve hot.  

For ease of service, cut pizza into strips or pie-wedge pieces with kitchen scissors.

SICILIAN PIZZA

Don and Lyn

SICILIAN PIZZA

From Lyn Sewell

Thaw 2 loaves frozen bread dough.

On lightly floured surface, roll out each to fit pizza pans.

Spread each with sauce, toppings and mozzarella and parmesan cheese.

Bake at 375 for 20-25 minutes.

Serve immediately. Makes 2 large pizzas.

Toppings: Pepperoni, mushrooms, sliced ripe or green olives, crumbled Italian sausage, chopped green peppers, Canadian bacon, 

PIZZA

Damon and Lucy

PIZZA

From Lucy Reid

PIZZA DOUGH

1 cup warm water

1 pkg. yeast

stir until dissolved

Stir in: 

1 t. sugar

1 t. salt

2 T. salad oil

Add:

2 cups sifted flour and beat until smooth.

Stir in:

additional 1  1/2 cups flour and turn out on lightly floured board. Knead until smooth and elastic.

Place in greased bowl. Brush top with soft shortening. 

Cover. Let rise in warm place until doubled in bulk, about 45 minutes.

(Note: new idea* Use only 2 1/2 cups flour and let set only 5 minutes.)

PIZZA SAUCE

6 oz. can or 2/3 cup tomato paste

1/2 cup water

1 t. salt

1/2-1 t. crushed oregano

dash pepper

When dough has doubled in bulk, punch down, divide in half.  Form each half into a ball and place each on a greased baking sheet. Press out with the palms of your hand, making edges slightly thick.

On each pizza, arrange evenly over crust:

1/4 lb. sharp cheese

1/2 the sauce mixture

2 T. olive or salad oil (sprinkle evenly)

2 T. parmesan cheese, grated

Bake 25 minutes at 400 degrees.

CRAZY CRUST PIZZA

Damon, Dad, Lucy, Mom, Lyn

me, Lucy, Mom, Lyn, Angie

CRAZY CRUST PIZZA

From Billie Reid

1 1/2 lbs. ground beef or sausage or 1 cup thinly sliced pepperoni sausage

BATTER:

1 cup self-rising flour

1 t. Italian seasoning or leaf oregano

1/8 t. pepper

2 eggs

2/3 cup milk

TOPPING:

Meat mixture

1/4 cup chopped onion, if desired

1 can (4 oz.) mushroom pieces, stems, drained (optional)

1 cup pizza sauce*

1 cup shredded Mozarella cheese

Preheat oven at 425.   This recipe makes a 14 or 12 inch pizza.

In medium fry pan, brown ground beef or sausage, seasoning to taste. Drain well; set aside.

Lightly grease and dust with flour or cornmeal 14 or 12 inch pizza pan or jelly roll pan.

Prepare batter. (No need to sift flour; measure by lightly spooning into cup and leveling off.) In small bowl, combine flour, Italian seasoning, pepper, eggs and milk, mixing until smooth.

Pour batter into pan, tilting pan so batter covers the bottom of the pan.  Arrange toppings of meat, onion, and mushrooms over batter.

Bake on low rack in oven at 425 for 25-30 minutes until pizza is deep golden brown. (Deep brown gives a crisp crust.) Remove from oven; drizzle with pizza sauce and sprinkle with cheese.  Return to oven for 10-15 minutes.

*To make homemade pizza sauce, use 

1 can (8 oz.) tomato sauce, 

1-2 t. leaf oregano and 

1/4 t. pepper.