Pam’s Pie

 

•  1 Mama Mary’s Gourmet Pizza Crust, (or your own thin pizza crust)
•  ½ lb shrimp, thawed, peeled and de-veined
•  Olive oil
•  1 Tbsp Bay Seasoning
•  1/3 medium onion, chopped
•  6 gloves garlic, minced
•  ½ medium green bell pepper
•  ½ tsp dried rosemary
•  3 oz fresh spinach, washed and patted dry
•  7 oz goat mozzarella cheese, shredded
•  3 oz asiago cheese, shredded
•  ½ cup pine nuts
•  ½ cup fresh cilantro, torn
•  Mrs. Dash Seasoning
•  4 Tbsp Classico Creamy Alfredo Sauce

Sauté shrimp, onion, garlic, pepper, Bay Seasoning and rosemary and pine nuts in just enough olive oil to cover bottom of skillet.  I cut my shrimp in bite size pieces before sautéing. Once shrimp is done set aside. 

Drizzle about 1 Tbsp olive oil on bottom of Mama Mary’s crust and spread evenly then sprinkle Mrs. Dash evenly on top of crust (about 1 tsp).  Flip crust over onto pizza stone with seasoned, oiled side down.  Next, spoon alfredo sauce evenly on crust and start topping; 1^st with spinach, then shrimp sauté mixture, ½ of torn cilantro and last goat mozzarella and asiago cheese. 

Bake at 450 degree’s for about 10 – 12 minutes.  Remove from oven, sprinkle the rest of the fresh cilantro on top and let stand for about 5 minutes before cutting and serving, and ENJOY!  -

This has got to be one of our favorites yet.  You gotta try it to believe how incredible tasting it is!!!  YUMMY!

Impossible Chicken Parmigiana Pie

• 3/4 cup creamed cottage cheese (small curd)
• 1/3 cup grated Parmesan cheese
• 1 1/2 cups cup up cooked chicken
• 1 1/4 cups shredded mozzarella cheese (about 5oz)
• 1 garlic cloves, minced
• 1/2 tsp dried oregano
• 1/2 tsp dried basil
• 1 can tomato paste (6oz)
• 1 cup milk
• 2 eggs
• 2/3 cup Bisquick baking mix
• 1/4 tsp pepper

Heat oven to 400 degrees.  Grease pie pan, 10×1 1/2″.  layer cottage cheese and Parmesan cheese in pie plate.  Mix chicken, 1/2 cup of the mozzarella cheese, garlic, oregano, basil and tomato paste; spoon over Parmesan cheese.  Beat remaining ingredients in blender on high speed 15 seconds, with hand beater 1 minute or until smooth.  Pour into pie plate.  Bake 30 minutes.  Top with remaining mozzarella cheese.  Bake 5 – 8 minutes longer or until knife inserted in center comes out clean.  Cool 5 minutes before serving.

Mexican Pizza

• 1 Tbsp cornmeal
• 1 1/2 cups Bisquick baking mix
• 1/4 cup, plus 2 Tbsp boiling water
• 1/2 lb ground beef
• 1/3 cup chopped onion
• 1 tsp chili powder
• 1 large clove garlic, minced
• 1/2 tsp dried oregano
• 1 1/2 cups shredded Monterey Jack cheese (about 6oz)
• 1 can whole tomatoes, chopped and drained (about 28oz)
• 1 can chopped green chilies, drained (4oz)

Heat oven to 350 degrees.  Grease 12″ pizza pan; sprinkle with cornmeal.  Stir baking mix and water until soft dough forms.  Turn onto surface dusted with baking mix; roll in baking mix to coat.  Shape into ball; knead 10 times.  Press dough evenly on bottom and up side of pan.  Bake 10 minutes cook ground beef, onion, chili powder, garlic and oregano in 10″ skillet, stirring occasionally, until beef is brown; drain.  Stir 3/4 cup of the cheese, the tomatoes and chilies into beef mixture.  Spoon onto crust; sprinkle with remaining cheese.  Bake 10 minutes or until cheese is hot and bubbly.

Grilled Margarita Pizza

• Pizza dough
• 2 ½ Tbsp olive oil
• 8 oz Fresh mozzarella, thinly sliced
• 12 fresh basil leaves, chiffanade
• 2 small plum tomatoes, thinly sliced
• Salt and pepper to taste

 With pizza dough at room temperature, preheat an outdoor grill to medium heat and place the stone pizza grill on and close grill lid.  Dust pizza peel and dough with corn meal and dust your hands and dough with flour.  Flatten the ball of pizza dough into a 12″ round.  Place dough onto pizza peel.  Give the pizza peel a shake before adding the toppings to make sure the dough has not stuck to the peel.  Top the dough with mozzarella, tomatoes, basil and season with salt and pepper and drizzle with olive oil.  With a quick motion, slide the pizza onto the heated pizza stone.  Close grill cover.  Bake undisturbed for 4 minutes.  Check the bottom of the pizza dough to prevent from burning.  Grill about 4 minutes longer.  Before serving top with fresh basil, sprinkle with salt and drizzle with a touch more olive oil.

Chicago Style Deep Dish Pizza

Deep Dish Pizza

• 1 20oz Dough ball from Master Dough Recipe
• 12oz Pork, grough (uncooked)
• 1 Tbsp Fennel Seed
• 1 tsp Salt
• 1 tsp Pepper
• 2 tsp Romano Cheese, grated
• 1 1/2 cups tomatoes, ground
• 1 tsp Oregano, dried
• 1 tsp Basil, dried
• 8oz (11 slices) Romano cheese, grated
• 2 tsp Romano cheese, grated

Press dough across bottom of pan and up the sides.

Mix the ground pork, fennel seed, pepper and 2 tsp Romano cheese in a bowl and set aside.

Lay the slices of mozzarella over the dough to cover.

Press the seasoned pork sausage into a patty that is less than 1/8″ thick.  To make this go easier, brush olive oil over a sheet of aluminum foil.  Put the pork patty on the foil.  Place other piece of foil over the patty.  Roll with rolling pin until it is thin.

Place the sausage patty over the cheese.

Spread the seasoned tomatoes over the sausage.

Sprinkle the Romano cheese over the tomatoes.

Bake on the middle rack of a preheated 475 degree oven for 25-30 minutes until crust is golden brown and pulls away from the sides of the pan.

Allow the pizza to rest for 3-4 minutes before cutting and serving.

Khubz bi-flayfleh

This Syrian sesame and hot pepper pizza is a specialty snack food of the city of Hama; sometimes it is flavored with the sour Near Eastern Spice Sumac instead of red pepper.

• 1/2 cup warm water (105 – 115 degrees)
• 1/2 package dry yeast
• 1 teaspoon salt
• 2 cups flour
• 1 Tbsp butter, at room temp
• 1 Tbsp yogurt
• 2 Tbsp sesame seeds
• 2 – 3 tsp crushed hot pepper

Mix warm water and yeast in bowl and leave in warm place 5 minutes.  When yeast foams, add salt, flour and butter and mix well.  Knead on floured board 10 minutes.  Place in bowl, cover with plastic wrap and towel and let rise in warm place until doubled, about 2 hours.

Punch dough down and roll out thin into 1 large or 2 small pizzas.  Place on greased baking sheet, smear surface of dough with yogurt and sprinkle sesame and crushed hot pepper as evenly as possible over surface.  Preheat oven to 450 degrees 20 minutes while dough rests.  Place baking sheet on middle rack of oven and bake 20 – 25 minutes, or until crust is pale golden.

Grilled Spinach, Gorgonzola Pizza

• 6oz pizza dough
• Virgin olive oil
• 1/2 tsp minced garlic
• 1/2 cup shredded Fontina cheese
• 2 Tbsp crumbled Gorgonzola cheese
• 4 – 5 Tbsp chopped canned tomatoes in heavy puree
• 8 – 10 fresh spinach leaves

Prepare hot charcoal fire, setting grell rack 3 – 4 inches above coals.  Spread and flatten pizza dough with hands on large, oiled inverted baking sheet into 10″ – 12″ free form circle, 1/8″ thick.  Do not make raised edge/

When possible to hold hand over coals 3 – 4 seconds at distance of 5″, lift dough gently with fingertips and drape onto grill.  Catch loose edge on grill first and guide remaining dough into place over coals.  Within 1 minute, dough will puff slightly, underside will stiffen and grill marks will appear.

Using tongs, flip crust over onto coolest part of grill.  Quickly brush grilled surface with olive oil.  Sprinkle with garlic, Fontina and Gorgonzola cheese. and tomatoes.  Drizzle 1 – 2 Tbsp olive oil over top.

Slide pizza back toward hot coals, but not directly over top.  Using tongs, rotate pizza frequently so different sections receive higher heat.  Check under side often for burning.  Pizza is cooked when top is bubbly and cheese melted, 6 – 8 minuters.  Top with fresh spinach and for a touch of sweetness, add about a Tbsp of raisins.

Johanne Killeen and George Germon own 2 of the most celebrated restaurants in Providence, R.I.: Lucky’s and Al Forno.  They are especially famous for their grilled pizzas.  This recipe is from their cookbook, Cucina Simpatica – Robust Trattoria Cooking.

Maurices Veggie Pizza

• 8 (about 1/8″ thick) slices zucchini
• 8 (1/8″ thick) slices Japanese eggplant
• 8 (1/8″ thick) slices green pepper
• 3 Tbsp olive oil, divided
• 3 cloves garlic, peeled and minced
• 8 mushrooms, sliced
• 2 Tbsp vinegar
• 2 cups skinned, seeded and chopped tomatoes, divided
• 2 – 9″ unbaked pizza crusts
• 1/2 cup prepared pizza sauce
• 1/2 cup shredded smoked Gouda cheese
• salt and pepper to taste
• fresh chopped basil

Lightly saute zucchini, eggplant and green pepper in 2 Tbsp olive oil.  Remove and drain on paper towels.  Saute garlic in remaining Tbsp olive oil.  Add mushrooms, vinegar and 1 cup tomatoes.  Cook until most of liquid has evaporated.

Place pizza crusts on baking sheet.  Spread 1/2 mushroom mixture over each crust.  Arrange vegetables over mixture and top with pizza sauce and cheese.  Season to taste with salt and pepper.

Bake at 425 degrees, 20 - 25 minutes.  Remove from oven and top with remaining 1 cup chopped tomatoes and basil.

Gayle Seib’s Pizza

• 4 cloves garlic, peeled and minced
• olive oil
• 1 – 28oz can whole peeled tomatoes
• 1 Tbsp chopped fresh basil
• 1 Tbsp chopped fresh oregano
• 1 Tbsp sugar
• salt
• 1 – 6oz can tomato paste, (optional)
• Crust (“Another Crust Recipe)
• freshly ground pepper
• shredded jack and sharp cheddar cheese
• sauteed mushrooms chopped green pepper
• sliced black olives

Saute garlic in 2 Tbsp olive oil in large skillet.  Add tomatoes, basil, oregano, sugar and salt to taste.  Cook 30 – 45 minutes.  To thicken sauce, add tomato paste.

Cut dough for crust in 1/2.  Roll out each 1/2 on lightly floured surface.  Place on pans greased with olive oil.  Stretch dough lightly to reach edges of pans.

Sprinkle dough with pepper to taste.  Add cheese, then spoon and spread sauce carefully over top.  Add mushrooms, green peppers, and olives.  Bake at 425 degrees, 15 – 20 minutes or until crust is brown on edges.

This pizza was contributed by the wife of Los Angeles Times photographer Al Seib, and is one of the best we’ve ever tasted.

White Pizza

If someone in your family has a hard time with red tomato based sauces, this is the recipe to try out.

• 1 package dry yeast
• 1 tsp sugar
• 1 1/4 cups water, divided
• 4 cups flour, (about, divided)
• olive oil
• 1/2 tsp salt
• 2 1/2 heads garlic, about 25 cloves peeled and minced
• 1 -2oz can anchovies (yuck – feel free to leave THESE out!), drained, oil reserved
• 1/4 cup finely minced parsley
• crushed hot pepper, optional . . . (I still think they should have made the anchovies OPTIONAL)
• 3 ounces freshly grated Parmesan cheese

Dissolve yeast and sugar in 1/2 cup warm water (105 – 115 degrees).  Let stand for 10 minutes until yeast foams.

Combine 1 cup flour with 1 Tbsp olive oil and salt in large bowl.  Add 3/4 cup warm water to foamed yeast and stir into flour until smooth.  Add additional flour to make stiff dough.

Turn out onto lightly floured surface and knead until smooth and elastic, about 10 minutes.  Place in greased bowl, turning to grease top.  Cover and let rise in warm place, free from draft, until doubled – about 1 hour.

Punch dough down and divide in 1/2, freezing other 1/2 for later use.  Roll dough into 14″ circle or to desired size on lightly floured surface.  Turn onto pizza stone that has been dusted with cornmeal.

Meanwhile . . .

Combine garlic and anchovies with 2 Tbsp olive oil and reserved anchovy oil in small bowl.  Evenly distribute mixture over pizza crust.  Sprinkle with parsley.  Season to taste with crushed hot pepper.  Top with Parmesan cheese.  Bake at 475 degrees.

Note:  If using metal or cast-iron pan, make sure to grease lightly with oil.  Using oil instead of margarine will produce crispy crust (you shouldn’t be eating that margarin crap anyways . . .)