Salsa Pizza With Cheese Crust Recipes

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MEXICAN SALSA PIZZA



Mexican Salsa Pizza image

"This recipe gets rave reviews" exclaims Carla McMahon of Hermiston, Oregon. It's great as is, but you can kick up the heat with spicy salsa and pepper jack cheese. 8

Provided by Taste of Home

Categories     Appetizers

Time 25m

Yield 2 dozen.

Number Of Ingredients 4

1 prebaked 12-inch pizza crust
1 cup shredded Monterey Jack cheese, divided
3/4 cup salsa
2 tablespoons minced fresh cilantro

Steps:

  • Place crust on an ungreased baking sheet or pizza pan. In a small bowl, combine 1/2 cup cheese, salsa and cilantro. Spread over crust to within 1/2 in. of edges. Sprinkle with remaining cheese. , Bake at 350° for 20-25 minutes or until cheese is melted. Cut into wedges.

Nutrition Facts : Calories 64 calories, Fat 2g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 143mg sodium, Carbohydrate 8g carbohydrate (0 sugars, Fiber 0 fiber), Protein 3g protein. Diabetic Exchanges

SALSA PIZZA WITH CHEESE CRUST



Salsa Pizza with Cheese Crust image

This is no ordinary pizza! Spicy salsa-seasoned beef tops a cheese crust for a pizza that's out of this world.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 43m

Yield 8

Number Of Ingredients 7

1 pound lean ground beef
1 1/4 cups Old El Paso™ Thick 'n Chunky salsa
2 cups Original Bisquick™ mix
1/4 cup mild salsa-flavor or jalapeño-flavor process cheese spread
1/4 cup hot water
4 medium green onions, sliced (1/2 cup)
1 cup shredded Colby-Monterey Jack cheese (4 ounces)

Steps:

  • Heat oven to 375°F. Grease large cookie sheet.
  • Cook beef in 10-inch skillet over medium heat, stirring occasionally, until brown; drain. Stir in salsa; remove from heat.
  • Stir Bisquick, cheese spread and hot water until soft dough forms. Turn dough onto surface dusted with Bisquick; roll in Bisquick to coat. Shape into ball; knead 5 times. Roll into 14-inch circle; place on cookie sheet.
  • Spread beef mixture over crust to within 2 inches of edge. Sprinkle with onions. Fold edge over beef mixture. Sprinkle with cheese.
  • Bake 25 to 28 minutes or until crust is golden brown and cheese is melted.

Nutrition Facts : Calories 300, Carbohydrate 21 g, Cholesterol 50 mg, Fiber 1 g, Protein 17 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 700 mg

KETO FATHEAD PIZZA WITH CHORIZO AND SALSA



Keto Fathead Pizza with Chorizo and Salsa image

Pizza crust made out of cheese results in a delicious, crispy crust. As far as the toppings go, add as many or as little as you want. What's best of all, it's keto!

Provided by Yoly

Categories     Bread     Pizza Dough and Crust Recipes

Time 35m

Yield 2

Number Of Ingredients 14

1 ½ cups mozzarella cheese, shredded
2 tablespoons cream cheese, softened
¾ cup almond flour
½ teaspoon salt
½ teaspoon oregano
½ teaspoon garlic powder
¼ teaspoon freshly ground black pepper, or to taste
1 egg, beaten, at room temperature
cooking spray
2 ounces Mexican chorizo, crumbled
½ cup mozzarella cheese, shredded
¼ cup salsa
1 tablespoon diced onion
2 tablespoons cilantro leaves for garnish

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C).
  • Place 1 1/2 cups mozzarella cheese and cream cheese in a microwave-safe bowl and heat until melted, about 1 1/2 minutes. Stir well. Add almond flour, salt, oregano, garlic powder, and black pepper. Use your hands to combine dough. Once combined, add beaten egg and stir until well incorporated.
  • Spray 2 large pieces of parchment paper with non-stick spray. Place dough on one piece of parchment paper and cover with the second piece. Using your hands or a rolling pin, flatten pizza dough to a 10-inch round. Remove top parchment paper and place bottom piece of parchment paper with flattened pizza dough onto a baking sheet. Pierce all of the pizza dough with a fork to prevent the dough from rising.
  • Bake in the preheated oven until bottom starts to brown, 12 to 17 minutes.
  • Meanwhile place chorizo in a microwave-safe bowl and cover with a paper towel. Microwave in three 1-minute increments, uncovering and stirring meat well after each.
  • Remove pizza crust from oven and top with 1/2 cup mozzarella cheese, chorizo, salsa, and onion. Bake until cheese is melted, 4 to 6 minutes more. Garnish with cilantro leaves.

Nutrition Facts : Calories 823.4 calories, Carbohydrate 17.1 g, Cholesterol 207.2 mg, Fat 64.7 g, Fiber 5.9 g, Protein 46.8 g, SaturatedFat 23.7 g, Sodium 1902 mg, Sugar 4.4 g

MAC 'N' CHEESE CRUST PIZZA RECIPE BY TASTY



Mac 'N' Cheese Crust Pizza Recipe by Tasty image

Amazon Fresh is a grocery service in select cities. Prime members in select cities can shop for groceries, everyday essentials, and more with Amazon Fresh. Amazon Fresh offers Attended Delivery and Unattended Delivery, with Pickup options in select cities. Visit Amazon.com/Fresh to see if delivery or pickup is available in your area. For additional online grocery delivery and pickup options, visit amazon.com/grocery.

Provided by Amazon Prime Fresh

Categories     Lunch

Yield 10 servings

Number Of Ingredients 17

½ stick unsalted butter
¼ cup all purpose flour
½ teaspoon kosher salt, plus more to taste
⅛ teaspoon freshly ground black pepper
2 cups milk
2 cups Happy Belly Shredded Sharp Cheddar Cheese
1 lb elbow macaroni, cooked until al dente according to package instructions
2 large eggs, beaten
½ cup panko breadcrumbs
nonstick cooking spray, for greasing
1 ¾ cups pizza sauce
1 ½ cups Happy Belly Shredded Low Moisture Part-Skim Mozzarella Cheese
⅓ cup pepperoni slices
½ green bell pepper, thinly sliced
¼ cup mushroom, sliced
½ teaspoon red pepper flakes, crushed
½ teaspoon italian seasoning, optional

Steps:

  • Preheat the oven to 400°F (200°C).
  • Make the mac 'n' cheese: Melt the butter in a large saucepan over medium heat. Stir in the flour, salt, and pepper until smooth. Slowly pour in the milk, stirring constantly, until the mixture is smooth and bubbling, about 5 minutes. Add the Happy Belly Cheddar and stir until melted, 2-4 minutes.
  • Fold the cooked macaroni into the cheese sauce until well coated.
  • Fold in the eggs and bread crumbs until incorporated.
  • Grease a 16-inch pizza pan with nonstick spray. Spoon the mac 'n' cheese onto the pan and smooth in an even layer, pressing gently on the top and sides to release any air bubbles and tidy up the edges.
  • Bake the mac 'n' cheese crust for 25-30 minutes, until browned on top and holding together.
  • Remove the crust from the oven and spread the pizza sauce evenly over the top, leaving a 1-inch border around the edges.
  • Top with the Happy Belly Mozzarella, pepperoni, bell pepper, and mushrooms.
  • Return the pizza to the oven for 5-10 minutes, or until the cheese is melted and browned to your liking.
  • Remove the pizza from the oven and sprinkle the red pepper flakes and Italian seasoning on top, if using. Let the pizza rest in the pan for 6-8 minutes, until cool enough to handle.
  • Transfer the pizza to a cutting board and cut into 10-12 slices.
  • Enjoy!

Nutrition Facts : Calories 415 calories, Carbohydrate 46 grams, Fat 15 grams, Fiber 2 grams, Protein 20 grams, Sugar 5 grams

CHEESY-CRUST SKILLET PIZZA



Cheesy-Crust Skillet Pizza image

If you refrain from grain, but can't go without pizza...you've got to try this version with a 1-ingredient crust made just from cheese.

Provided by themoodyfoodie

Categories     World Cuisine Recipes     European     Italian

Time 20m

Yield 2

Number Of Ingredients 4

1 ½ cups shredded part-skim mozzarella cheese
5 cherry tomatoes, thinly sliced
2 tablespoons torn fresh basil leaves
4 small fresh mozzarella balls (bocconcini), thinly sliced

Steps:

  • Heat a 10-inch non-stick skillet over medium-high heat. Sprinkle shredded mozzarella cheese evenly into hot skillet; cook until cheese is melted, 2 to 3 minutes.
  • Arrange tomato slices, basil leaves, and fresh mozzarella slices on the melted cheese, leaving space for a "crust" to form; cook until top is bubbling and edges are browned, 2 to 3 minutes.
  • Remove skillet from heat and loosen pizza with a spatula. Gently slice pizza onto a cutting board; cool for 1 minute before slicing.

Nutrition Facts : Calories 384.8 calories, Carbohydrate 6.4 g, Cholesterol 98.2 mg, Fat 25.6 g, Fiber 0.5 g, Protein 31 g, SaturatedFat 16.6 g, Sodium 608.5 mg, Sugar 1 g

CHICKEN SALSA PIZZA



Chicken Salsa Pizza image

"This zippy chicken pizza is sure to become the most-requested version in the house," assures Mrs. Guy Turnbull of Arlington, Massachusetts. "The cooked chicken and a prebaked crust make it quick, easy and oh-so-good."

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 6 servings.

Number Of Ingredients 4

1 prebaked 12-inch pizza crust
2 cups shredded cheddar cheese, divided
1-1/3 cups salsa
1 cup cubed cooked chicken

Steps:

  • Preheat oven to 450°. Place pizza crust on an ungreased baking sheet. Sprinkle with 3/4 cup cheese. Top with salsa, chicken and remaining cheese. Bake 8-10 minutes or until cheese melted.

Nutrition Facts : Calories 368 calories, Fat 16g fat (9g saturated fat), Cholesterol 61mg cholesterol, Sodium 805mg sodium, Carbohydrate 34g carbohydrate (3g sugars, Fiber 1g fiber), Protein 22g protein.

DEEP DISH CHEESE PIZZA



Deep Dish Cheese Pizza image

Provided by Giada De Laurentiis

Categories     main-dish

Time 2h35m

Yield 4 to 6 servings

Number Of Ingredients 11

1 teaspoon active dry yeast
3/4 cup warm water
1 teaspoon honey
2 tablespoons cornmeal, such as Arrowhead Mills, plus more for dusting
1 teaspoon kosher salt
2 to 2 1/4 cups all-purpose flour, plus more for dusting
1/4 cup plus 1 tablespoon olive oil, plus more for the bowl
6 ounces sliced provolone
1 cup jarred marinara sauce
1/2 cup grated Parmesan
Dried oregano and red pepper flakes, optional

Steps:

  • Combine the yeast, water and honey in a small bowl. Set aside until foamy, about 5 minutes.
  • Combine the cornmeal, salt and 2 cups flour in a bowl. Add the water mixture and 1/4 cup olive oil. Using your hands, stir together to form a rough dough. Transfer the dough to a lightly floured surface and knead the dough, adding more flour as needed, until it forms a slightly tacky but smooth dough that doesn't stick to your hands or the counter, 5 to 10 minutes. Place the dough in an olive oil-coated bowl, turning to coat the dough in the oil. Cover the bowl with plastic wrap and let stand in a warm place until doubled in size, about 1 hour.
  • Position an oven rack in the top third of the oven and another in the bottom third. Preheat the oven to 425 degrees F.
  • Grease a 9-inch springform pan with the remaining tablespoon olive oil. Wrap the bottom of the pan in aluminum foil and set aside.
  • Gently place the dough in the pan and spread it out to the edges using your fingers. Work the dough about 2 inches up the side of the pan. Shingle the provolone on the bottom of the crust and part of the way up the sides. Spoon the marinara over the cheese and smooth with the back of a spoon. Bake for 30 minutes on the lower rack. Rotate the pizza and move it to the top rack and continue to bake until the crust is deep golden brown and the sauce is slightly darker, another 10 to 15 minutes. Sprinkle with the Parmesan and seasonings, if using, and allow the pizza to rest for 10 minutes before unmolding, slicing and serving.

SALSA VERDE PIZZA WITH GOAT CHEESE AND CHORIZO (RICK BAYLESS)



Salsa Verde Pizza With Goat Cheese and Chorizo (Rick Bayless) image

I saw this on Rick Bayless's show "Mexico - One Plate at a Time" and it looked delicious and relatively easy. Resting time for the dough is included in the prep time. Be sure to use the fresh Mexican-style chorizo not the smoked Spanish-style.

Provided by flower7

Categories     Lunch/Snacks

Time 8h55m

Yield 4 serving(s)

Number Of Ingredients 18

8 ounces tomatillos, de-husked and rinsed (3 to 4 medium)
1 -2 serrano chili, stems removed
2 large garlic cloves, peeled
6 sprigs fresh cilantro or 6 sprigs parsley, roughly chopped
1/4 cup water
1/4 small white onion, finely chopped
salt, to taste
2 cups all-purpose flour (10 ounces)
1/4 teaspoon instant yeast
1 teaspoon salt
1/2 cup water, at room-temperature
1/3 cup beer (a light lager is good)
2 -3 tablespoons olive oil
4 ounces mexican chorizo sausage, casing removed and cooked thoroughly
1/2 small red onion, thinly sliced
4 ounces goat cheese, coarsely crumbled into roughly 1/2-inch pieces
2 tablespoons romano cheese or 2 tablespoons parmesan cheese
cilantro or parsley, to garnish

Steps:

  • For the sauce: Roast the tomatillos, chile(s) and garlic on a rimmed baking sheet 4 inches below a very hot broiler, until blotchy black and softening (they'll be turning from lime green to olive), about 5 minutes. Flip them over and roast the other side.
  • Cool, then transfer everything to a blender, including all the juice that has accumulated. Add the cilantro or parsley and 1/4 cup water, then blend to a coarse puree. Scoop into a serving dish.
  • Rinse the onion under cold water, then drain well to remove excess moisture. Stir into the salsa and season with salt to taste, about 1/2 teaspoon.
  • For the crust: In a medium bowl, mix together the flour, yeast and salt. Measure in the water and beer. Stir to combine everything into a rough-looking mass. Cover with plastic wrap and leave at room temperature for 8 to 18 hours.
  • After the dough has raised, heat the oven to 500°F.
  • Generously oil a 13 x 18 rimmed baking sheet (a half sheet pan). Use a rubber spatula to gently deflate the dough and scrape it out onto the baking sheet. Gently coax the dough into a mostly even rectangle about 9 by 13 inches.
  • Spread on 2/3 cup roasted tomatillo salsa (save the rest for snacking later), leaving a 1-inch border around the outside. Scatter on the cooked chorizo, sliced red onion and crumbled goat cheese. Bake in the middle of the oven until puffy and brown, about 25 minutes.
  • Sprinkle with queso anejo and cilantro or parsley leaves, cut in squares and serve.

Nutrition Facts : Calories 556.4, Fat 27.4, SaturatedFat 11.1, Cholesterol 47.4, Sodium 1085.1, Carbohydrate 55.1, Fiber 3.2, Sugar 3.8, Protein 20.5

COPYCAT LITTLE CAESAR'S PRETZEL CRUST PIZZA



Copycat Little Caesar's Pretzel Crust Pizza image

In our house, we love pizza and pretzel bread! When Little Caesar's came out with their pretzel crust pizza, we fell in love but also knew it was unrealistic to be buying it all the time. The next best thing was to make it ourselves, and it came out even better than the restaurant's version! This thick-crusted copycat pizza is bound to blow your socks off! Hope you enjoy! -Mary Lou Timpson, Centennial Park, Arizona

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 8 servings.

Number Of Ingredients 13

1-1/2 cups warm water (110° to 115°)
2 tablespoons sugar
1 tablespoon active dry yeast
4 cups all-purpose flour
1 teaspoon salt
1/2 cup hot water
2 tablespoons baking soda
1/4 teaspoon pretzel or coarse salt
PIZZA:
1/2 cup salsa con queso dip, such as Tostitos
2 cups shredded Mexican cheese blend
1/2 cup sliced pepperoni
1 tablespoon butter, melted

Steps:

  • In a stand mixer, stir together warm water, sugar and yeast; let stand until foamy, 4-5 minutes. Add flour and 1 teaspoon table salt. Using a dough hook, mix on low speed until dough comes together, 1-2 minutes. Increase speed to medium and mix for an additional 5 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 45 minutes., Preheat oven to 425°. Punch down dough; press into a 12-in. circle onto an ungreased 14-in. pizza pan. Let stand 10 minutes. Stir together hot water and baking soda; brush mixture over outer 1-in. Let stand 5 minutes; repeat. Sprinkle coarse salt over edge. , Spread queso dip over inside of crust. Top with cheese and pepperoni. Bake until crust is golden brown and cheese is melted, 16-18 minutes. Brush crust with melted butter before serving.

Nutrition Facts : Calories 414 calories, Fat 15g fat (7g saturated fat), Cholesterol 36mg cholesterol, Sodium 772mg sodium, Carbohydrate 55g carbohydrate (4g sugars, Fiber 3g fiber), Protein 15g protein.

CHICKEN SALSA PIZZA



Chicken Salsa Pizza image

I find this pizza great for leftover chicken, but you can use raw chicken breasts and cook them up. Also, because of the taste of salsa, you don't need as much cheese or sauce, which makes it healthier. I prefer to use homemade half-whole wheat pizza dough, but any dough will work.

Provided by CoCaShe

Categories     Chicken Breast

Time 35m

Yield 1 pizza, 2-4 serving(s)

Number Of Ingredients 5

1 pizza crust
1 boneless skinless chicken breasts, cut into strips or 1 enough leftover chicken to cover one pizza crust
1 cup assorted fresh vegetable, for example, green peppers, mushrooms, red onions
salsa
cheddar cheese or tex-mex cheese

Steps:

  • Prepare the pizza dough.
  • If using raw chicken breast, fry strips in oil until cooked through, but not totally done. Halfway through cooking add vegetables and sautee until soft. If using leftover chicken, you can just sautee the vegetables, or leave them raw and put all the ingredients in a bowl.
  • Add enough salsa to coat the chicken and vegetables.
  • Mix in as much cheese as desired.
  • Top pizza with chicken and vegetable mixture. Top with more cheese if desired.
  • Bake on preheated pizza stone at 475 for 10 minutes, or according to directions for pizza dough.

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From hotrodsrecipes.com


SALSA PIZZA WITH CHEESE CRUST - MEDITERRANEAN RECIPES
You can never have too many main course recipes, so give Salsa Pizza with Cheese Crust a try. One serving contains 180 calories, 16g of protein, and 10g of fat. This recipe serves 8. From preparation to the plate, this recipe takes about 43 minutes. This recipe is typical of Mediterranean cuisine. A mixture of jalapeño-flavor process cheese ...
From fooddiez.com


THREE-CHEESE PIZZA | RICARDO
Preparation. With the rack in the lowest position, preheat the oven to 200 °C (400 °F). Sprinkle a little cornmeal on the hot pizza stone and pizza peel. Roll out the dough into two 23-cm (9-inch) crusts. Evenly spread the sauce and cheeses. Slide …
From ricardocuisine.com


SALSA PIZZA WITH CHEESE CRUST RECIPE BY BARRET | IFOOD.TV
Spicy salsa-seasoned beef tops a cheese crust for a pizza that's out of this world. ... Salsa Pizza with Cheese Crust. By: Barret. Cheese Souffle - Classic Cheese Souffle. By: GetCurried. Baked Cheesed Rolls. By: Nickoskitchen. Swiss Cheese And Tomato Frittata. By: Nickoskitchen. Pizza Bites Of All Types - Easy Kids Recipe. By: RebeccaBrandRecipes. 3 Cheese Lasagna ...
From ifood.tv


EASY CHEESE STUFFED CRUST PIZZA - COOK WE WILL
2022-01-18 The amount needed depends on how large your pizza base is. Place the cheese strips/strings on top of the dough and form a circle. Check the photos above in the blog post to see what it should look like. Now fold the dough over the cheese and lock it in. Use your hand to press the dough down gently, to seal the dough.
From cookwewill.com


RECIPE FOR SALSA PIZZA WITH CHEESE CRUST - ONLINE RECIPES FROM …
RECIPE FOR SALSA PIZZA WITH CHEESE CRUST. Title: Salsa Pizza With Cheese Crust: Category: Pizzas: Sub-Category: Pizza: Instructions: Salsa Pizza with Cheese Crust. This is no ordinary pizza! Spicy salsa-seasoned beef tops a cheese crust for a pizza that's out of this world. 1 pound lean ground beef 1 1/4 cups Old El Paso . Search. Category: By ANY …
From hindsjerseyfarm.com


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