Pizza possibilities

Taffy Apple PizzaTaffy Apple Pizza

1 (20 oz.) tube refrigerated peanut butter cookie dough
3 tbls. flour
1 (8 oz.) package cream cheese, softened
½ cup brown sugar
½ tsp. vanilla
2 Granny Smith apples
1 cup 7-Up or Sprite
Cinnamon (pinch)
¼ cup caramel ice cream topping
½ cup peanuts, salted

Preheat oven to 375°. Add flour to cookie dough and knead in. Press in a 14-inch circle in a 15-inch pizza pan. Bake 15 to 20 minutes or until lightly browned. Let cool completely. Blend cream cheese, brown sugar, cinnamon and vanilla together until smooth. Spread on cooled cookie crust. Peel, core and slice apples. Dip in soda to prevent browning. Arrange apples on cream cheese layer. Heat caramel topping slightly and drizzle over apples. Sprinkle with chopped peanuts on top. Cut and serve. Yields 12 to 16 servings. Dortha Strack, Cape Girardeau, Mo.

 Country Pizza Pie
1 unbaked pastry shell
1 lb. bulk Italian sausage
1 small onion, chopped
4 eggs, lightly beaten
1 (4 oz.) cup shredded cheddar cheese
½ cup milk
½ tsp. dried oregano
1⁄8 tsp. pepper
1 (8 oz.) can pizza sauce
6 slices part-skim mozzarella cheese

Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 450° for 8 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack; reduce heat to 350°. In a large skillet, cook sausage and onions over medium heat until meat is no longer pink; drain. Transfer to a large bowl. Stir in eggs, cheddar cheese, small amount of pizza sauce, milk, oregano and pepper. Pour into crust. Bake for 30 to 35 minutes or until a knife inserted near the center comes out clean. Spread pizza sauce over sausage mixture; top with mozzarella cheese. Bake 5 to 8 minutes longer or until cheese is melted let stand for 10 minutes before cutting. Yields 6 servings. Terrie Mathis, Newburg, Mo.

Chocolate Pizza
3 cups vanilla chips, divided
2 cups (12 oz.) semisweet chocolate chips
2 cups miniature marshmallows
1 cup Rice Krispies
1 cup walnuts, chopped
½ cup maraschino cherries, halved, patted dry
¼ cup coconut, flaked
1 tsp. vegetable oil

In a microwave-safe bowl, combine 2 ½ cups vanilla chips and the chocolate chips. Microwave on high for 2 minutes; stir until smooth. Immediately add marshmallows, cereal and walnuts; mix well. Spread evenly on a 13-inch pizza pan that has been coated with non-stick spray. Arrange cherries on top; sprinkle with coconut. Microwave the remaining vanilla chips on high for 1 minute. Add oil and stir until smooth. Drizzle over pizza. Chill until firm. Serve at room temperature. Yields 16 to 20 servings. Lorene Gingerich, Clark, Mo.

Frosted Brownie Pizza
½ cup butter (no substitutes)
2 (1 oz.) squares unsweetened chocolate
1 cup sugar
¾ cup all-purpose flour
2 eggs
Frosting
1 cup confectioners’ sugar
1⁄3 cup creamy peanut butter
1 ½ tsp. vanilla extract
2 to 4 tbls. milk
Toppings
¾ cup plain M&M’s
½ cup flaked coconut, toasted
½ cup pecans, chopped, toasted

In a saucepan over low heat, melt butter, chocolate and sugar. Remove from heat; stir in flour until smooth. Add eggs and beat until smooth. Spread onto a greased 12-inch pizza pan. Bake at 350° for 15 minutes or until toothpick comes out clean. Cool completely. Frosting: In a mixing bowl, beat sugar, peanut butter, vanilla and enough milk to achieve desired spreading consistency. Spread over brownie crust. Top with the M&M’s, coconut and pecans. Yields 8 to 10 servings. Mary Gingerich, Brashear, Mo.

Sloppy Joe Pizza
1 lb. ground beef
¾ cup frozen corn, defrosted
¾ cup prepared barbeque sauce
½ green onions, sliced
1 prepared pizza crust
1 ½ cup (6 oz.) shredded Colby, Monterey Jack cheese

Heat oven to 425°. In a large non-stick skillet, brown ground beef; drain. Add corn, barbecue sauce, onions, salt to taste to hamburger. Heat through. Spread pizza crust on baking sheet. Spoon the hamburger mixture over top. Sprinkle with cheese. Bake for 12 to 15 minutes or until cheese is melted. Cut into 8 wedges. Yields 4 servings. Mrs. Willard Borntrager, Clark, Mo.

Pour Pizza
1 lb. ground beef
1 onion, chopped
1 cup flour
1 tsp. salt
1⁄8 tsp. pepper
1⁄8 tsp. oregano
2 eggs
2⁄3 cup milk
1 (15 oz.) jar pizza sauce
1 ½ to 2 cups mozzarella cheese, shredded

Preheat oven to 400°. Lightly brown hamburger and onion; season with salt and pepper. Set aside. Combine flour salt, pepper, oregano, eggs and milk, making a soft batter. Grease a 13x9-inch pan and sprinkle lightly with cornmeal. Pour batter into pan, sprinkle meat over batter and bake for 15 to 20 minutes. Remove from oven; spread pizza sauce over meat and sprinkle with cheese. Return to oven and bake for an additional 15 minutes. Kristy Blanchard, Sheldon, Mo.

Brownie Pizza
1 box brownie mix
1 (8 oz.) package cream cheese
½ cup brown sugar
½ cup peanut butter
½ cup peanuts, chopped (or any other kind of nuts)
15 miniature peanut butter cups, chopped
Chocolate syrup
Bake brownie mix according to the package in a 9x13-inch pan. Cool completely. Mix cream cheese, brown sugar and peanut butter until smooth and spread over cooled brownies. Sprinkle with chopped peanuts and peanut butter cups on top of the cream cheese mixture. Before serving, drizzle the top with chocolate syrup. Keep refrigerated. Yields 12 to 15 servings. Betty Mayo, Huntsville, Mo.

Baked Pizza Dip
1 (8 oz.) package cream cheese
1 tsp. dried Italian seasoning
2 cups mozzarella cheese
1 cup pizza sauce

Soften cream cheese and mix Italian seasoning with it until blended. Spread onto bottom of 9-inch pie plate. Top with layers of one cup mozzarella cheese and pizza sauce; sprinkle and additional one cup of mozzarella cheese. Bake at 350° degrees for 15 to 20 minutes or until mixture is heated through and cheese is melted. Serve with wheat thin snack crackers. Gina Crabtree, Hermann, Mo.

About Today's Farmer magazine

Today's Farmer is published 9 times annually. Printed issues arrive monthly except combined issues for June/July, August/September and December/January. Subscriptions are available only in the United States.

If you would like to begin or renew a print subscription, CLICK HERE and go to our shop. We are proud to offer the subscription for only $15 per year.

 ©2021 MFA Incorporated.


Connect with us.