PIZZA COBBLER
Make and share this Pizza Cobbler recipe from Food.com.
Provided by CookingONTheSide
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees.
- In large skillet, combine the oil, onion and garlic and cook on medium-high heat, stirring occasionally, for 2 minutes.
- Add the mushrooms and cook until tender, about 5 minutes.
- Stir in tomato sauce and olives and bring to a simmer.
- Spread the sauce mixture in a greased 2-quart baking dish.
- Arrange the pepperoni in a single layer on top and sprinkle with the cheese.
- Top with the biscuit pieces.
- Bake until cheese is bubbly, about 15 minutes.
- Let cool for about 5 minutes before serving.
Nutrition Facts : Calories 561, Fat 36.3, SaturatedFat 12.1, Cholesterol 61.9, Sodium 1978.5, Carbohydrate 38, Fiber 3.8, Sugar 11.6, Protein 22.7
BASIC PIZZA SAUCE
Provided by Food Network
Categories main-dish
Time 40m
Yield about 3 cups, or enough for 2
Number Of Ingredients 9
Steps:
- Empty the contents of the tomato can in a mixing bowl and coarsely crush the tomatoes with a fork or your hands, leaving them just a little chunky. In a heavy bottom 2-quart saucepot, add the olive oil, over a medium high flame and heat a little. Add the onions and saute until slightly translucent. Add the garlic and saute about a minute until golden. Quickly add the crushed tomatoes to the mix. Stir well and bring to a simmer. Season with salt and pepper, to taste, and add the fresh basil and oregano. You can add a touch of sugar if desired or if tomatoes are tart. Simmer on a low flame, stirring often for at least 15 minutes. If not using right away, cool down and store in airtight container in the refrigerator, up to 1 week.
CHICKPEA CRUST PIZZA
This gluten-free crust is ideal for a party, since it can be prepared ahead, then baked and topped at the last minute. Cut into smaller pieces, it makes a great hors d'eouvre. Vary the toppings as you like -- salty, briny olives, capers or anchovies are especially good on this pizza.
Provided by Food Network Kitchen
Categories main-dish
Time 2h55m
Yield 4 servings
Number Of Ingredients 10
Steps:
- For the crust: Whisk the chickpea flour and 1 1/2 teaspoons salt together in a medium bowl. Whisk in 1 1/2 cups water and 2 tablespoons olive oil until smooth. Cover and let stand at room temperature for 2 hours.
- Preheat the oven to 425 degrees F with a pizza stone or baking sheet on the bottom rack. Line 2 baking sheets with parchment paper. Heat a large nonstick skillet over medium-high heat and add 2 tablespoons olive oil. Whisk the baking powder into the chickpea mixture and pour half of the batter into the hot skillet, swirling to evenly coat the bottom. Cook until just set, about 2 minutes. Transfer the skillet to the hot pizza stone and bake until the edges and top are browned and crisp, about 5 minutes. Flip the crust in the skillet and bake until the top is browned and crisp, about 3 minutes more. Transfer the crust to a parchment-lined baking sheet. Make another crust with the remaining 2 tablespoons olive oil and the remaining batter.
- For the toppings: Brush the crusts lightly with olive oil. Arrange the mozzarella on top and sprinkle with Parmesan. Divide the tomatoes between the two crusts and sprinkle with salt and pepper. Roughly tear the basil leaves and scatter over the top. Bake on two sheet pans, switching the position halfway through, until the cheese is browned and bubbly, 10 to 12 minutes. Drizzle with some olive oil and serve.
PEACH AND BLUEBERRY PIZZA
Hunter and Ryder are pizza-eating machines. We're cooking pizza in the outdoor wood-fired oven at least once, if not twice, a week. This is how we do it, dessert-style.
Provided by Guy Fieri
Categories dessert
Number Of Ingredients 11
Steps:
- Place a pizza stone in the center of the oven and preheat the oven to 500 degrees F.
- In a medium bowl, combine the cream cheese, condensed milk, Grand Marnier, cinnamon, nutmeg, and sea salt and combine well.
- Stretch half the dough into a 1/2-inch-thick 11-inch round. Place on a floured peel or pizza pan and spread with half of the cream cheese mixture. Arrange half the peach slices in the middle in a fan pattern. Scatter half the blueberries on top and sprinkle with half the pistachios.
- Bake for 12 minutes or until the crust is golden brown. Set aside to cool for a few minutes, dust with powdered sugar, and use a pizza cutter to cut it into wedges. Repeat with remaining dough to make a second pizza.
PIZZA DOUGH
Roll out Jamie Oliver's recipe for homemade Pizza Dough from Jamie at Home on Food Network, then top it with sauce, cheese and all of the pizza fixings.
Provided by Jamie Oliver
Time 1h20m
Yield 6 to 8 medium-sized thin pizza bases
Number Of Ingredients 6
Steps:
- This is a fantastic, reliable, everyday pizza dough, which can also be used to make bread. It's best made with Italian Tipo "00" flour, which is finer ground than normal flour, and it will give your dough an incredible super-smooth texture. Look for it in Italian markets and good supermarkets. If using white bread flour instead, make sure it's a strong one that's high in gluten, as this will transform into a lovely, elastic dough, which is what you want. Mix in some semolina flour for a bit of color and flavor if you like.
- Sift the flours and salt onto a clean work surface and make a well in the middle. In a large measuring cup, mix the yeast, sugar and olive oil into the water and leave for a few minutes, then pour into the well. Using a fork, bring the flour in gradually from the sides and swirl it into the liquid. Keep mixing, drawing larger amounts of flour in, and when it all starts to come together, work the rest of the flour in with your clean, flour-dusted hands. Knead until you have a smooth, springy dough.
- Place the ball of dough in a large flour-dusted bowl and flour the top of it. Cover the bowl with a damp cloth and place in a warm room for about 1 hour until the dough has doubled in size.
- Now remove the dough to a flour-dusted surface and knead it around a bit to push the air out with your hands - this is called punching down the dough. You can either use it immediately, or keep it, wrapped in plastic wrap, in the fridge (or freezer) until required. If using straightaway, divide the dough up into as many little balls as you want to make pizzas - this amount of dough is enough to make about six to eight medium pizzas.
- Timing-wise, it's a good idea to roll the pizzas out about 15 to 20 minutes before you want to cook them. Don't roll them out and leave them hanging around for a few hours, though - if you are working in advance like this it's better to leave your dough, covered with plastic wrap, in the refrigerator. However, if you want to get them rolled out so there's 1 less thing to do when your guests are round, simply roll the dough out into rough circles, about 1/4-inch thick, and place them on slightly larger pieces of olive-oil-rubbed and flour-dusted aluminum foil. You can then stack the pizzas, cover them with plastic wrap, and pop them into the refrigerator.
- "Our agreement with the producers of "Jamie at Home" only permit us to make 2 recipes per episode available online. Food Network regrets the inconvenience to our viewers and foodnetwork.com users"
EASY COBBLER
Try this quick and easy dessert. It's another recipe that kids can prepare. From the kitchen of Tona Thornburg Court, Bridgeton MO.
Provided by Tona C.
Categories Dessert
Time 45m
Yield 1 cobbler, 12 serving(s)
Number Of Ingredients 6
Steps:
- Melt butter in 9x13 baking dish.
- Mix in flour, milk, sugar, and baking powder.
- Dollop pie filling on top.
- Bake at 350 degrees for 30 minutes or until brown.
EASY PIZZA ROLLS
Somewhere between a pizza slice and a garlic knot, these pizza rolls make for a great appetizer! Make it your own by swapping in your favorite pizza toppings. Serve with warmed marinara or more pizza sauce for dipping!
Provided by LaDonna Langwell
Categories Pizza
Time 25m
Yield 10
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Spray two cake pans with nonstick cooking spray.
- Roll out pizza dough on a lightly floured cutting board. Flatten out into a rectangle.
- Brush surface of the pizza dough with as much pizza sauce as you like.
- Cover dough with alternating slices of large pepperoni and mozzarella slices. Dot with small pepperoni slices.
- Starting at the long side, roll up the dough carefully into a jelly roll, making sure the filling stays in and pinch closed along the side. Slice into 1/2-inch rounds and place them inside the cake pans flat. Tuck the ends around as necessary and sprinkle Parmesan cheese over each slice.
- Bake in the preheated oven until golden brown, 15 to 20 minutes.
- Stir together olive oil, parsley, and garlic in a shallow bowl. Brush warm pizza rolls with garlic oil.
Nutrition Facts : Calories 255.9 calories, Carbohydrate 23.1 g, Cholesterol 20 mg, Fat 13 g, Fiber 1.3 g, Protein 11 g, SaturatedFat 4 g, Sodium 587.2 mg
IMPOSSIBLY EASY PIZZA BAKE
Craving pizza? Just add milk to Original Bisquick™ mix and you'll make quick work of a pizza bake that's in the oven in less than 20 minutes.
Provided by Betty Crocker Kitchens
Categories Entree
Time 35m
Yield 8
Number Of Ingredients 5
Steps:
- Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In medium bowl, stir Bisquick mix and milk until soft dough forms. Drop half of dough by spoonfuls* evenly in bottom of baking dish (dough will not completely cover bottom of dish).
- Drizzle about 1 cup pizza sauce over dough. Arrange half of the pepperoni slices evenly over sauce. Top with 1 cup of the cheese. Repeat layers with remaining dough, pizza sauce, pepperoni and cheese.
- Bake 25 to 30 minutes or until golden brown, biscuits in center are cooked and cheese in center is bubbly.
Nutrition Facts : Calories 450, Carbohydrate 39 g, Cholesterol 45 mg, Fat 2 1/2, Fiber 2 g, Protein 18 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 1310 mg, Sugar 3 g, TransFat 2 1/2 g
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