These tasty little morsels are so easy and versatile. I serve them as an appetizer or after school snack, but especially as a school lunch. I just make them ahead, freeze them and pop them into my daughter's lunch box frozen, and by the time she is ready to eat lunch they are all thawed out. There are never any left over! Hope you enjoy!
The comment I hear from everyone the first time they eat this is, "This is the best pizza I've ever had!" My daughters have old high school friends who still ask for this. It's very filling, so one pan goes a ways.
An easy to fix deep-dish pizza cooked in a cast-iron skillet. To be sure pizza doesn't stick, I give it a shot of non-stick spray. For pizza sauce, I recommend Steve's Recipe #8497 and I haven't used refrigerated store-bought dough since.
It doesn't get any easier than this. This is Nick's basic pizza sauce and the base for Pizza Margherita. Use the best quality tomato sauce and paste available. Normally I like to make this kind of thing starting with fresh tomatoes, but of course, it has to be summer and you have to get your hands on the tomatoes. I promise, you can't get this flavor from hot house tomatoes. Freeze what you don't need or use it to start spaghetti sauce.
No pepperoni here! But lots of Greek flavor with garlic, feta, and kalamata olives. One of these makes a nice meatless lunch (or two if you have a big appetite). Submitted for Ready Set Cook Summer 2005.
This cheeseburger pizza is so different from the others on 'zaar' I renamed it 'Big Mac' because it tastes like a big mac only better. My son Christopher was served this as an appetizer at a bar. Very surprising how good.
I'm adding this recipe for the benefit of friends and family because I have this recipe memorized! This is based on Laura Brody's recipe from her book, Bread Machine Baking. This one is customized for the Panasonic/National. I also didn't divide the dough into 2 pieces -- I simply use the entire dough to make a thick-crusted pizza that fits the dimension of my pizza stone.
Use refrigerated crescent rolls for the pizza dough and top with fresh sliced tomatoes and a drizzle of garlic basil oil. Finish off with mozzarella and Parmesan cheeses and bake. Delicious and so simple.
From the April/May 2006 issue of Everyday with Rachael Ray magazine. This is such a simple pizza. I do think that the buttery flavor of the Pillsbury crust really compliments the combo of swiss, mushrooms, and garlic. I don't think that a standard pizza crust would blend as well with these topping, but that is just my opinion. LOL
Great for potlucks! You can even make these in mini muffin tins to make them kid-sized! Use your favourite pizza toppings for the filling. For another savoury tart recipe try Cheeseburger Tarts recipe#60239. These freeze well.
Yum yum! if you're looking for a crispy thin crust pizza that holds up under the pressure of your favorite toppings look no further! Make sure you get a pizza stone, they help make a crispier crust. You can get one at Target for 25-30 bucks and they're totally worth it.
I found this recipe on mealsforyou.com and tweaked it a little bit to suit our tastes. I love the addition of the olive oil to the dough. Highly reccommend this one! I hope you like it, too!(prep time does not include time in bread machine)