Jellopizza Recipes

JELLO PIE

Steps:

• Stir boiling water into gelatin for at least 2 min, and completely dissolved.
• Mix cold water and ice to measure 1 cup.
• Add to gelatin, stirring until all ice melts.
• Stir in Cool Whip with wire whisk until smooth.
• Refrigerate until mixture is thick and can mound well.
• Spoon into graham cracker crust.
• Refrigerate 4 hours or overnight.

JELLO PIZZA

Steps:

• Pour gelatin into bowl.
• Add 2 1/2 cups boiling water to gelatin.
• Stir, until gelatin is completely dissolved, about 2 minutes.
• Spray pizza pan with non-stick cooking spray.
• Pour gelatin mixture into pizza pan.
• Put pan into refrigerator to chill until firm, about 3 hours.
• Remove pan from refrigerator when ready to serve.
• Put about 1 inch of warm water in sink.
• Carefully dip just bottom of pan into warm water for 15 seconds.
• Spread whipped topping over gelatin just before serving, leaving about 1 inch of space around outside edge of gelatin for pizza"crust".
• Top pizza with fruit, arranging fruit in whatever design you like.
• Cut pizza into wedges.

FLASH PIZZA

Steps:

• Mix 2 cups self-rising flour, sugar, and Parmigiano-Reggiano cheese for dough in a bowl until well combined. Add olive oil and Greek yogurt and mix with a spoon until a shaggy dough forms. Clean off the spoon and mix the dough with your hands until it mostly comes together.
• Transfer dough to a work surface and continue pushing it together until it smooths out. It will be dry; don't be tempted yet to add more liquid. Knead dough until smooth and elastic, 3 to 4 minutes, only adding a teaspoon or two of water or flour if absolutely necessary. Cut dough into two equal pieces.
• Line a rimmed baking sheet with parchment paper and sprinkle 1 tablespoon cornmeal over the surface.
• Roll one piece dough on a lightly floured surface to an 1/8-inch-thick rectangle. Transfer to the prepared baking sheet.
• Top dough with ½ of the pizza sauce, spreading it almost, but not quite all the way, to the edges. Sprinkle ½ of the mozzarella over the sauce, then ½ of the Parmigiano-Reggiano over top. Arrange ½ of the pepperoni slices over the cheese, then drizzle 1 teaspoon oil over top.
• Bake in the center of the preheated oven until crust is beautifully browned and toppings are bubbly, about 15 minutes. Transfer to a wire rack and let sit for 5 minutes before slicing and serving.
• As soon as you remove the pizza from the oven, repeat Steps 3 to 6 to top and bake second pizza.