Pantry Pizza Pronto Recipes

PRONTO MINI PIZZAS

Pronto Mini Pizzas image

"These quick savory pizzas on pita bread crusts are an excellent snack anytime," informs Debbi Smith of Crossett, Arkansas. "I also serve them as a light meal on busy days."

Provided by Taste of Home

Categories Appetizers

Time 20m

Yield 4 servings.

Number Of Ingredients 11

Ingredients

1 pound ground beef or turkey
1 cup sliced fresh mushrooms
1/2 cup chopped green pepper
1/2 cup chopped onion
2 garlic cloves, minced
1 can (8 ounces) tomato sauce
1 teaspoon fennel seed
1/2 teaspoon salt
1/2 teaspoon dried oregano
4 pita breads
1 cup shredded part-skim mozzarella cheese

Steps:

In a skillet, cook the meat, mushroom, green pepper, onion and garlic until the meat is browned and the vegetables are tender; drain. Stir in tomato sauce, fennel, salt and oregano. Simmer for 1-2 minutes. , Meanwhile, warm pitas in microwave. Top each with meat mixture; sprinkle with cheese. Microwave or broil until cheese is melted. Cut into quarters.

Nutrition Facts : Calories 456 calories, Fat 17g fat (8g saturated fat), Cholesterol 77mg cholesterol, Sodium 1059mg sodium, Carbohydrate 41g carbohydrate (4g sugars, Fiber 3g fiber), Protein 33g protein.

PANTRY PIZZA PRONTO

Pantry Pizza Pronto image

Number Of Ingredients 0

Ingredients

Steps:

Preheat the oven to 425 degrees F.Slice the focaccia round in half through the middle to create 2 rounds. Place cut-side up on a baking sheet. Brush the bread with the olive oil and season with a pinch of salt and pepper.Spoon 1/4 cup of the marinara over each round and sprinkle the provolone over the top, making sure to leave the outer edge of the focaccia rounds exposed. Over the cheese, distribute the sausage slices, hot cherry peppers, kalamata olives, artichokes and Manzanilla olives across each round.Bake until the edges are golden and the cheese is melted, 10 to 12 minutes. Dot or drizzle the pizzas with the pesto and sprinkle with the Parmesan and basil. Slice and serve.Source: foodnetwork.comRecipe formatted with the Cook'n Recipe Software from DVO Enterprises.

Nutrition Facts : Calories per serving 167

PANTRY PIZZA CRUST

Pantry Pizza Crust image

This is a simple recipe for pizza crust that I use all the time. The ingredients are staples of any pantry and refrigerator. Add your favorite sauce, cheese and toppings. Try it with BBQ sauce and chicken for something different and delicious.

Provided by oriahma

Categories Grains

Time 20m

Yield 8 slices, 4 serving(s)

Number Of Ingredients 5

Ingredients

2 1/2 cups flour
2 teaspoons baking powder
1 teaspoon salt
1 cup milk
4 tablespoons vegetable oil

Steps:

Preheat oven to 425.
Mix all ingredients until it comes away from the sides of the bowl.
Flour your hands and knead 10 times in the bowl.
Flour a flat surface such as a counter or large cutting board and roll out dough into a free form shape about the size and shape of your cookie sheet.
Transfer dough to cookie sheet and press out more if needed. (This is meant to be quick and easy, so don't worry about it looking perfect :)).
Bake for 5 minutes.
Remove from oven and add sauce, cheese and toppings of your choice.
Return to oven and bake for 10 more minutes. (Check after about 8).
Cut and enjoy.

Nutrition Facts : Calories 444.8, Fat 16.6, SaturatedFat 3.3, Cholesterol 8.5, Sodium 794.4, Carbohydrate 63, Fiber 2.1, Sugar 0.2, Protein 10.1

CHICKEN PESTO PIZZA PRONTO

Chicken Pesto Pizza Pronto image

It looks like it's from your local specialty shop, but Chicken Pesto Pizza Pronto is a cinch to assemble quickly at home. Simply top a pre-made pizza crust with fragrant pesto sauce, strips of chicken and Italian cheese, and then bake until bubbly-good.

Provided by Allrecipes Member

Time 15m

Yield 6

Number Of Ingredients 4

Ingredients

1 (17 ounce) package Market Pantry™ Pizza Crust
1 (7 ounce) container refrigerated pesto sauce
1 (6 ounce) package refrigerated cooked chicken strips
1 (8 ounce) package Market Pantry™ Italian Cheese Blend

Steps:

Heat your oven to 425 degrees F.
Put the pizza crust on a cookie sheet.
Spread the pesto on the crust.
Top with the chicken strips.
Sprinkle with cheese.
Bake for 10 minutes or until the cheese melts.

Nutrition Facts : Calories 582.9 calories, Carbohydrate 47.6 g, Cholesterol 53 mg, Fat 28.3 g, Fiber 2.6 g, Protein 33.2 g, SaturatedFat 9 g, Sodium 944.7 mg, Sugar 3.3 g

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