Snack Pizza Spread Recipes

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PIZZA SNACKS



Pizza Snacks image

"Since pizza is a big favorite with my teenagers, I like to keep these crispy snacks on hand," says Ruby Williams of Bogalusa, Louisiana. "Loaded with toppings, they go right from the freezer to the oven with little time and effort. And they're always a hit."

Provided by Taste of Home

Categories     Appetizers     Dinner

Time 10m

Yield 10 snacks.

Number Of Ingredients 8

1/2 cup shredded cheddar cheese
1/2 cup shredded part-skim mozzarella cheese
1 jar (4-1/2 ounces) sliced mushrooms, drained
1/3 cup chopped pepperoni
1/3 cup mayonnaise
1/4 cup chopped onion
3 tablespoons chopped ripe olives
5 English muffins, split

Steps:

  • In a large bowl, combine the first seven ingredients. Spread over cut side of each muffin half. Cover and freeze for up to 2 months., To use frozen snacks: Place on an ungreased baking sheet. Bake at 350° for 20 minutes or until cheese is melted.

Nutrition Facts : Calories 187 calories, Fat 12g fat (4g saturated fat), Cholesterol 17mg cholesterol, Sodium 395mg sodium, Carbohydrate 15g carbohydrate (1g sugars, Fiber 1g fiber), Protein 6g protein.

PIZZA SPREAD



Pizza Spread image

For a satisfying snack, spread slices of French bread with this thick cheesy mixture. "It's a very adaptable recipe," notes reader Beverly Mons of Middletown, New York. "It would also be good with Italian sausage instead of ground beef."

Provided by Taste of Home

Categories     Appetizers

Time 15m

Yield 8-10 servings.

Number Of Ingredients 5

1 pound ground beef
1 jar (26 ounces) marinara or spaghetti sauce
1 teaspoon dried oregano
4 cups shredded mozzarella cheese
1 loaf Italian or French bread, cubed or sliced

Steps:

  • In a large saucepan, cook beef over medium heat until no longer pink; drain. Stir in marinara sauce and oregano. Gradually stir in cheese until melted. Pour into a fondue pot or a 1-1/2-qt. slow cooker to keep warm. Serve with bread.

Nutrition Facts :

PIZZA SPREAD



Pizza Spread image

My grandma used to make this all the time when we were little. I spread a little on buns and toast them in the oven.

Provided by Leanne

Categories     Spreads

Time 40m

Yield 35 serving(s)

Number Of Ingredients 12

6 slices bacon
1 (10 3/4 ounce) can tomato soup
2 medium onions, chopped fine
1 green pepper, chopped fine
1 (8 ounce) can mushroom pieces, drained
1/2 lb mozzarella cheese
1/2 lb cheddar cheese
1/2 teaspoon Tabasco sauce
1/2 teaspoon Worcestershire sauce
1/2 teaspoon garlic salt
100 g salami or 100 g pepperoni, chopped small
salt and pepper

Steps:

  • Chop and fry bacon until soft not overly crispy.
  • Remove bacon, cook onion and pepper until soft and add bacon.
  • Add remaining ingredients stir until cheese has melted.

SHEET PAN PIZZAS



Sheet Pan Pizzas image

It's time for a pizza party and with my sheet pan pizzas: you'll be able to satisfy all of your guests' cravings whether they go for veggie pizza, classic pepperoni or my personal favorite-- barbecue chicken pizza. Prepared pizza dough dressed up with other store-bought ingredients means this meal comes together quickly.

Provided by Kardea Brown

Categories     main-dish

Time 1h

Yield 12 servings

Number Of Ingredients 17

Three 1-pound balls refrigerated pizza dough, at room temperature (see Cook's Note)
Olive oil, for greasing the pans
3/4 cup favorite barbecue sauce, plus more for garnish (I like smoky Kansas City sauce)
2 cups shredded cooked chicken breast
1/4 cup thinly sliced red onion
1/4 cup fresh cilantro leaves, chopped, plus more for garnish
2 cups shredded Colby-Cheddar cheese blend
2/3 cup pizza sauce
Half a 4-ounce package sliced turkey pepperoni
2 cups shredded Italian blend cheese
1/4 cup torn fresh basil leaves
2/3 cup pizza sauce
Half an 8-ounce package sliced mushrooms
1/2 red bell pepper, sliced
1/2 yellow bell pepper, sliced
2 cups fresh baby spinach
2 cups shredded Italian blend cheese

Steps:

  • Preheat the oven to 450 degrees F. Grease 3 large rimmed baking sheets. Place one dough ball in each baking sheet, and stretch and press the dough to fit into the pan.
  • For the BBQ Chicken Pizza: Toss 1/4 cup of the barbecue sauce with the chicken. Spread the remaining 1/2 cup barbecue sauce over one pizza dough. Top with the chicken, red onion, cilantro and cheese.
  • For the Pepperoni Pizza: Spread the pizza sauce over another pizza dough. Top with pepperoni and cheese.
  • For the Veggie Pizza: Spread the pizza sauce over the third pizza dough. Top with mushrooms, both bell peppers, spinach and cheese.
  • Bake all of the pizzas until the crusts are browned and crispy and the cheese is melted, rotating the pans as needed to cook the pizzas evenly, 20 to 25 minutes. Let the pizzas stand 5 minutes before cutting. Drizzle the BBQ Chicken Pizza with additional barbecue sauce and sprinkle with cilantro, if desired. Sprinkle the Pepperoni Pizza with fresh basil.

EASY PIZZA DOUGH WITH INSTANT YEAST



Easy Pizza Dough with Instant Yeast image

Make and share this Easy Pizza Dough with Instant Yeast recipe from Food.com.

Provided by vwhitehair

Categories     Yeast Breads

Time 1h

Yield 6 Slices, 6 serving(s)

Number Of Ingredients 6

187 1/2 g all-purpose flour
1 teaspoon instant yeast
1 tablespoon olive oil
1 teaspoon sugar
4 ounces warm water
1 pinch salt

Steps:

  • Combine 1 1/2 cup (187.5 g) of flour, instant yeast, sugar, and salt in a large bowl.
  • Add olive oil and warm water and use a wooden spoon to stir well very well.
  • Add any additional flour as needed, stirring until the dough is forming into a cohesive, elastic ball and is beginning to pull away from the sides of the bowl. The dough will still be slightly sticky but still should be manageable with your hands.
  • Drizzle a separate, large, clean bowl generously with olive oil and use a pastry brush to brush up the sides of the bowl.
  • Lightly dust your hands with flour and form your pizza dough into a round ball and transfer to your olive oil-brushed bowl.
  • Allow dough to rise for 30 minutes or until doubled in size. If you intend to bake this dough into a pizza, I also recommend preheating your oven to 425F (215C) at this point so that it will have reached temperature once your pizza is ready to bake.
  • Once the dough has risen, use your hands to gently deflate it and transfer to a lightly floured surface and knead briefly until smooth (about 3-5 times). Use either your hands or a rolling pin to work the dough into 12" circle.
  • Use a fork to poke holes all over the center of the pizza to keep the dough from bubbling up in the oven.
  • Add desired toppings and bake in a 425F (215C) preheated oven for 13-15 minutes or until toppings are golden brown. Slice and serve.

Nutrition Facts : Calories 138.5, Fat 2.6, SaturatedFat 0.4, Sodium 27.4, Carbohydrate 24.8, Fiber 1, Sugar 0.8, Protein 3.5

5 EASY PIZZA TOPPINGS



5 easy pizza toppings image

Knock up a quick dough base then choose one of these exciting toppings for an easy homemade Italian feast

Provided by Good Food team

Categories     Dinner, Main course

Time 35m

Number Of Ingredients 29

1 pizza base, ready-made or from 300g bread mix
75g basil pesto
75g mushroom, sliced
handful cherry tomatoes, halved
100g ham, chopped
handful rocket
75g passata
1 green pepper, deseeded and sliced
handful parsley, roughly chopped
100g mozzarella, torn
1 red chilli, sliced
40g pepperoni, sliced
2 big handfuls spinach
75g basil pesto
50g green olives, halved
50g sundried tomatoes, sliced
100g soft goat's cheese
200g ricotta
400g can artichoke heart, drained
50g black olives, halved
6 rashers streaky bacon
200g lean beef mince
1 red onion, sliced
3 garlic cloves, crushed
1 tsp olive oil
75g passata
handful cherry tomatoes, halved
100g mozzarella, torn
basil leaves, to serve (optional)

Steps:

  • To make your own base: Make up 300g bread mix following pack instructions. Don't rise or knead - just roll into a rough 30cm circle on a baking sheet. Or you can buy a ready-made pizza base from the supermarket. Top using suggestions below.
  • To bake your pizza: Heat oven to 240C/220C fan/gas 8, add one of the toppings suggested below then bake for 15-20 mins until crisp.
  • Ham, mushroom & rocket with pesto: Spread your base with the pesto. Top with ham, mushrooms, tomatoes and some seasoning. Bake as above then top with a handful of rocket.
  • Spicy pepperoni & pepper: Spread your base with passata. Top with pepperoni, chilli, green pepper and mozzarella. Season, bake as above. Sprinkle with parsley.
  • Italian goat's cheese & veggie special: Put spinach into a colander, pour over a kettle of boiling water to wilt, then squeeze out any excess. Spread base with pesto. Top with the spinach, cheese, olives and tomatoes. Season, then bake as above.
  • Crispy bacon, artichoke & ricotta: Spread your base with ricotta. Scatter over artichokes, olives and bacon. Season and bake as above.
  • Beef, basil, tomato & mozzarella: Fry mince with onion and garlic in olive oil over a high heat for 5 mins until browned. Spread passata over your base. Top with mince mixture, tomatoes and mozzarella. Season and bake as per above. Sprinkle with some basil leaves and serve.

PEPPERONI PIZZA SPREAD



Pepperoni Pizza Spread image

Make and share this Pepperoni Pizza Spread recipe from Food.com.

Provided by keen5

Categories     Spreads

Time 50m

Yield 6 cups

Number Of Ingredients 10

2 cups shredded mozzarella cheese (8 ounces)
2 cups shredded cheddar cheese (8 ounces)
1 cup mayonnaise (Do not use reduced fat or fat free in this recipe)
1 cup chopped pepperoni
1 (4 ounce) can mushroom stems and pieces, drained and chopped
1/2 cup chopped onion
1/2 cup chopped green pepper
1 (6 ounce) can ripe black olives, drained and chopped
1 cup chopped stuffed olives
breadsticks or French bread

Steps:

  • In a large bowl, combine the first nine ingredients.
  • Transfer to an 11"x7"x2" baking dish.
  • Bake, uncovered, at 350 degrees for 25-30 minutes or until edges are bubbly and lightly browned.
  • Serve with crackers, breadsticks and/or French bread.

Nutrition Facts : Calories 652.5, Fat 53.5, SaturatedFat 20.8, Cholesterol 118.4, Sodium 1762, Carbohydrate 16.5, Fiber 2.4, Sugar 5, Protein 27.8

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