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    You are in: Home / Cookbooks / Pizza, pizza, pizza!
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    40 recipes in

    Pizza, pizza, pizza!

    Pizza is a favourite in our house whether it is to use up leftover, avoid takeaway or just because we like pizza...
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    Thank you again, Sara's Secrets! I got this recipe and idea for stuffed crust from Sara Moulton's show on the food network. Made it last week---yielded four little pizzas. I topped two with lots of spinach and fresh thinly sliced seeded roma tomatoes, and the others I made with stuffed crusts and topped with zucchini and tomatoes and cheese. You can also use this dough as a calzone or focaccia dough. You could easily make a batch of this and then freeze it and pull it out whenever you want!

    Recipe #36121

    This is one of the best pizzas topped with mashed potatoes. Best to bake in a conventional oven on a pizza tile; if you don’t have one, use a pizza pan or large baking sheet. This mashed potato topping, flavored with red onions, shallots and rosemary, becomes crusty outside but soft within in the hot oven. The dough recipe yields enough for 2 pizzas; make one right away, the other will keep for at least a week in the refrigerator.

    Recipe #174532

    Bocconcini means small mouthfuls of cheese they are semi-soft, white and rind less unripened mild cheese and have a spongy texture. Originally made only from the milk of water buffaloes but cows milk is used now. Bocconcini are now available in supermarkets and packaged in whey or water. The originally recipe asked for 3 x 250 gram of cherry tomatoes but I thought it's a bit excessive as the 14 cm pizza can hold only about eight tomatoes. I topped ours with basil as I found rocket a little bitter. You welcome to skip the dough and use store buy a pizza bases or Lebanese bread, it's up to you. This recipe came from Sunday Hearld Sun, Sunday Magazine on 18 March 2007, it's a Donna Hay recipe

    Recipe #220012

    This pizza is FABULOUS! A great treat if you enjoy some common greek ingredients :)

    Recipe #123954

    *Under Construction* This is restaurant recipe so it makes about 4 pizza crusts. I fixed it up a little to make it easier to understand (hopefully)! Prep time includes rest time.

    Recipe #130896

    Prep time is soaking and roasting time for eggplant, as well as the average rising time for pizza crust.

    Recipe #63613

    The rice crust is gluten free and healthy. I found a recipe about 20 years ago similar to my recipe, however, I have modified it in order to have it workable and with a nice taste. If desired, you can change the filling to a good old fashioned Italian Style filling.

    Recipe #17682

    4 Reviews |  By Jenny M

    I've had the pleasure of trying this pizza on a couple of occasions & have been begging for the recipe ever since. Well, "Miss Lorena" finally passed it on and I thought I'd share it with all of you.....

    Recipe #38343

    10 Reviews |  By jaysun

    This recipe takes some time to master but is really worth the effort. If you like thin pizzas this will become a favorite.

    Recipe #37880

    Smuggle some vegetables into your family's favourite pizza! From a Mollie Katzen recipe.

    Recipe #69647

    A decicious, nutritious pizza dough that's easy to make.

    Recipe #87216

    1 Reviews |  By Geema

    There is a lot of flavor in this delicious pizza, and since the recipe was found in Cooking Light Annual Recipes for 1999, it's not loaded with fat. I'm sure you could add some of your favorite pizza toppings, like pepperoni, red pepper flakes, olives, etc. to make even better.

    Recipe #82176

    5 Reviews |  By hels

    Learnt this one at secondary school when I was about 12. It's not a very bread-y base but is very quick to make. Prep time includes preparing my toppings (ham & mushroom)

    Recipe #82240

    I found this recipe today among some newspaper cuttings. I've not tried it yet but it sure sounds yummy - and flexible. You could vary the topping ingredients with whatever takes your fancy or have on-hand, for example, pesto, fresh tomato sauce, capers, pine-nuts, anchovies, artichokes, smoked chicken, Italian sausage, ham, bacon, pepperoni, jalapenos, pineapple......the list is endless. Have fun!

    Recipe #63317

    I nabbed this recipe from Ian Parmenter's Consuming Passions Collection III. Ian is an Aussie chef. I thought this recipe was a goodie to share with adventurous cooks. As Ian Parmenter says, "It's a simple pizza style dish that doesn't need bread dough. It relies for its success on the humble spud. The recipe is for the base, which may be used to accompany other dishes, or you may add pizza topping of your choice."

    Recipe #28334

    Want to try something alittle different? Well this is a nice recipe. The crust is unusal, but very good!

    Recipe #90998

    This is a thin, crisp dough. Its awesome from my friends Italian grandma, who is no longer with us. Her dough lives on.

    Recipe #4892

    Recipe #4977

    This is a super fast pizza crust I fall back on when there is absolutely no time. It makes a thick doughy crust. I top it with a jar of spaghetti sauce, shredded mozzarella, and veggies for a quick and reasonably healthy meal the kids will eat! Modified from "500 Fat Free Recipes"

    Recipe #80617

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