Pizza hits the spot

So many ways to perfect a favorite



Breakfast Pizza
1 (8 oz.) package of crescent rolls
4 eggs, scrambled
1 cup ham or sausage, chopped
1 cup cheddar cheese, shredded
1 cup mozzarella cheese, shredded
2 tbls. onions
1⁄3 cup green bell pepper, chopped
¼ tsp. oregano
Roll crescent rolls out to about ¼ inch and place on pizza pan. Add scrambled eggs, ham and sausage, onion and green pepper on top of crust and then sprinkle oregano and cheeses over top. Bake at 400° for 7 minutes. Note: 8 biscuits can be used instead of crescent rolls. Yields 8 servings. Betty Mayo, Huntsville, Mo.

Pizza Hut crust
1 tbls. yeast
1 ½ tsp. sugar
1 cup warm water
1 ½ tsp. corn oil
1⁄8 tsp. garlic powder
½ tsp. salt
½ tsp. oregano
3 cups flour
Mix yeast, sugar and warm water; let sit five minutes. Mix all ingredients together and put in large pizza pan. Top with your favorite sauce and toppings. Bake at 450° until lightly browned. Mrs. Ella Borntrager, Clark, Mo.

Round Meatza Pizza
1 lb. lean ground beef
¼ cup onion, chopped
¼ green pepper, cut into one-inch strips
1⁄3 cup quick cooking rolled oats
1 egg
½ tsp. salt
1⁄8 tsp. pepper
1 tsp. ground oregano
1 (8 oz.) can tomato sauce
1 (4 oz.) can mushrooms, sliced, drained
½ cup shredded Mozzarella cheese
Combine beef, onion, green pepper, rolled oats, egg, salt, pepper and oregano in mixing bowl. Mix half of tomato sauce into meat mixture and pat into a 9x2-inch round dish. Cook in microwave on full power for 5 to 6 minutes or until no longer pink. Drain. Spoon the remaining tomato sauce over meat. Sprinkle with mushrooms and cheese. Cook in microwave oven on full power for 45 seconds to 1 minute, or until cheese is melted. Yields 5 servings. Ida Shetler, Madison, Mo.

Taffy 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. cinnamon
½ tsp. vanilla
2 Granny Smith apples
1 cup 7-Up or Sprite
½ cup caramel ice cream topping
½ cup salted peanuts

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. Loosen from pan and 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 apple. Sprinkle with chopped peanuts on top. Cut and serve. Yields 12 to 16 servings. Dortha Strack, Cape Girardeau, Mo.

Pressure Cooker Pizza Sauce
1 cup onion, chopped (fine)
2 tbls. Wesson oil
1 tsp. salt
2 cups brown sugar
3 qt. tomato juice
¾ tsp. oregano
Dash of pepper
¾ tsp. chili powder
1 tbls. pizza seasoning

Brown onion in oil and add to the rest of ingredients. Thicken with starch and bring to a boil. Simmer for 20 minutes. Pressure 15 minutes at 5 pounds. Yields 8 servings. Miss Ada Yoder, Clark, Mo.

Pizza Sandwich
1 lb. hamburger
1 pt. pizza sauce
2 cups Bisquick
1 egg
8 slices American cheese
1 (2 oz.) can mushrooms, sliced and drained
¼ cup Parmesan cheese
2/3 cup milk

Brown hamburger; drain. Stir in half of pizza sauce. Simmer uncovered for 10 minutes. Stir baking mix, egg and milk to form a soft dough. Spread half of the dough in a greased 9x9-inch pan. Pour remaining can of pizza sauce over dough, spreading evenly. Layer 4 slices cheese, meat mixture, mushrooms and remaining cheese. Cover with remaining dough. Sprinkle Parmesan cheese on top. Bake at 400° for 20 to 25 minutes or until golden brown. Yields 4 to 6 servings. Kathryn Gingerich, Clark, Mo.

Vegetable Pizza
3 cups flour
4 tsp. baking powder
1 ¼ tsp. salt
7 ½ tbls. shortening
1 ¼ cup milk (or a little more)
1 (8 oz.) package cream cheese
¾ cup salad dressing
1 pint sour cream
1 package Hidden Valley ranch dressing mix

Sift flour, baking powder and salt together. Cut in shortening, then milk, until soft dough is formed. Press in 13x17.5-inch baking sheet, bake. Cool. Crust topping: Mix cream cheese, salad dressing, sour cream and ranch dressing mix. Spread over biscuit crust. Top with vegetables of your choice. Yields 10 servings. Irene Gingerich, LaPlata, Mo.

Gooey Pizza Dip
1 cup (8 oz.) reduced-fat ricotta cheese
1 cup fat-free mayonnaise
1 ½ cup (6 oz.) part-skim, mozzarella cheese, shredded, divided
¼ cup grated Parmesan cheese
¾ cup plum tomatoes, diced, seeded, divided
1 (2.5 oz.) can sliced ripe olives, drained, divided
¼ cup sliced turkey pepperoni
1 tsp. garlic powder
1 tsp. Italian seasoning
1⁄8 tsp. crushed red pepper flakes
Assorted crackers

In a bowl, combine ricotta cheese, mayonnaise, 1 cup mozzarella cheese, Parmesan cheese, ½ cup tomatoes, 6 tablespoons olives, pepperoni, garlic powder, Italian seasoning and pepper flakes. Spread dip into 9-inch pie plate coated with nonstick cooking spray. Sprinkle with the remaining mozzarella. Bake at 350° for 25 to 30 minutes or until edges are bubbly and top is golden brown. Sprinkle with remaining tomatoes and olives. Serve with crackers, breadsticks or wedges of baked Boboli. Yields 10 to 12 servings. Edna Miller, Clark, Mo.

Pizza Burgers
1 lb. ground beef
¼ cup green pepper, chopped
1 (8 oz.) can pizza sauce
2 oz. sliced pepperoni
1 (2 oz.) can mushroom stems and pieces, drained
½ tsp. dried oregano, crushed
6 lettuce leaves
6 hamburger buns, split
¾ cup shredded mozzarella cheese

In a large skillet cook ground beef and green pepper until meat is brown. Drain fat. Stir in pizza sauce, pepperoni, mushrooms and oregano; cook uncovered, about 1 minute or until heated through. Spoon mixture onto lettuce-lined buns. Top with cheese. Yields 6 servings. Kristy Blanchard, Sheldon, Mo.

Fruit Pizza
1 1⁄3 cup flour
½ cup brown sugar
1 egg
Pinch of salt
1 tbls. baking powder
½ cup butter
1 cup whipped cream
1 (8 oz.) package cream cheese
½ cup white sugar
½ tsp. vanilla

Mix crust ingredients well. Press in pizza pan thinly. Bake at 350° for 10 minutes or until light brown. Do not over bake. Mix filling and spread over cooled crust. Put fruit of your choice on next. Thicken fruit juice with clear jell. Cool and pour over fruit. Chill and serve. Yields 12 servings. Miss Clara Gingerich, Clark, Mo.

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