Pizza With Pizzazz Recipes

MAYO WITH PIZZAZZ

Mayo with Pizzazz image

Being tired of plain mayo spreads, I decided to give it some pizzazz. It's a terrific alternative to plain mayo.

Provided by Juanita

Categories Sauces and Condiments

Time 1h10m

Yield 8

Number Of Ingredients 6

Ingredients

1 cup mayonnaise
2 tablespoons capers, drained
1 ½ teaspoons dried dill weed
4 teaspoons lemon juice
1 teaspoon white wine vinegar
1 pinch salt, to taste

Steps:

Put mayonnaise, capers, dill, lemon juice, and vinegar together in a blender or small food processor; pulse until smooth, stopping to scrape sides with a rubber spatula as needed to blend everything.n
Transfer sauce to a sealed container and refrigerate long enough to let the flavors blend, about 1 hour.n

Nutrition Facts : Calories 199.1 calories, Carbohydrate 1.3 g, Cholesterol 10.4 mg, Fat 21.9 g, Fiber 0.1 g, Protein 0.3 g, SaturatedFat 3.3 g, Sodium 220.4 mg, Sugar 0.4 g

PIZZA PIZZAZZ SALAD

Pizza Pizzazz Salad image

This recipe by Barbara Maier was the $400 winner of the Potluck Salad Category in BH&G magazine.

Provided by cookiedog

Categories Salad Dressings

Time 30m

Yield 20 serving(s)

Number Of Ingredients 16

Ingredients

1 (8 ounce) package greens
1 (5 ounce) package baby lettuce
4 cups grape tomatoes
1/2 red onion, thinly sliced, separated in rings
1/2 sweet red pepper, cut in bite-size strips
1 (15 ounce) can cannellini beans, rinsed and drained
6 ounces link pepperoni, casing removed, and thinly sliced
4 ounces crumbled blue cheese
1 (5 1/2 ounce) box italian seasoned croutons
1/2 cup extra virgin olive oil
1/3 cup white balsamic vinegar
1/4 cup snipped flat-leaf Italian parsley
1/4 cup fresh basil (freshly snipped)
4 garlic cloves, minced
1 teaspoon sea salt or 3/4 teaspoon salt
1/2 teaspoon black pepper

Steps:

In a extra-large salad bowl combine greens and lettuces. Top with tomatoes, red onion, sweet pepper, beans, pepperoni, and cheese. Cover and chill up to 6 hours. Makes 20 servings.
Herb Dressing: In screw-top jar combine 1/2 cup extra-virgin olive oil; 1/3 cup white balsamic vinegar; 1/4 cup snipped Italian (flat-leaf) parsley; 1/4 cup snipped fresh basil; 4 garlic cloves, minced; 1 teaspoon sea salt or 3/4 teaspoon salt; and 1/2 teaspoon black pepper. Cover and shake. Before serving, shake dressing well; pour over salad and toss to coat. Sprinkle with croutons.

Nutrition Facts : Calories 165.8, Fat 11.3, SaturatedFat 3.4, Cholesterol 14.4, Sodium 401.4, Carbohydrate 10.7, Fiber 2.3, Sugar 0.7, Protein 5.9

PEPPERONI PIZZAZZ

Pepperoni Pizzazz image

I've fixed this hearty main course for buffets, potluck dinners and even for company at my home. Keep the recipe handy, because you'll certainly be asked for it when you contribute it to an event. -Marge Unger, La Porte, Indiana

Provided by Taste of Home

Categories Dinner

Time 55m

Yield 9 servings.

Number Of Ingredients 13

Ingredients

8 ounces uncooked penne pasta
3-1/2 cups spaghetti sauce, divided
1 package (8 ounces) sliced pepperoni
1 jar (4-1/2 ounces) sliced mushrooms, drained
1/2 cup chopped green pepper
1/2 cup chopped onion
1/2 cup grated Parmesan cheese
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon crushed red pepper flakes
1 can (8 ounces) tomato sauce
2 cups shredded part-skim mozzarella cheese

Steps:

Cook pasta according to package directions. Meanwhile, combine 2-1/2 cups spaghetti sauce, pepperoni, mushrooms, green pepper, onion, Parmesan cheese, garlic powder, salt, pepper and red pepper flakes in a bowl. Drain pasta; add to sauce mixture and mix well. , Transfer to a greased 3-qt. baking dish. Combine tomato sauce and remaining spaghetti sauce; pour over top. , Cover and bake at 350° for 40-45 minutes or until bubbly. Sprinkle with mozzarella cheese. Bake, uncovered, 5-10 minutes longer or until cheese is melted. Let stand 5 minutes before serving. Freeze option: Cool unbaked casserole; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.

Nutrition Facts : Calories 382 calories, Fat 20g fat (9g saturated fat), Cholesterol 41mg cholesterol, Sodium 1414mg sodium, Carbohydrate 31g carbohydrate (9g sugars, Fiber 3g fiber), Protein 19g protein.

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