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    You are in: Home / Cookbooks / Pizza! Yum!
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    41 recipes in

    Pizza! Yum!

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    From Cooking Light Magazine. Once you know how to make the dough -- you can use your imagination and top them with any veggies, cheeses, or herbs that you wish. Bake at 475 degrees for 13-15 minutes generally. For topping ideas, see my recipes for Tomato, Basil, and Parmesan flatbreads, Zucchini, Walnut and Blue Cheese Flatbreads and Mushroom, Onion, and Cherry Tomato Flatbreads -- all from Cooking Light.

    Recipe #470281

    Came up with this one for pizza night...A hit with everyone in my family. Great with chicken or shrimp...whatever you have leftover. I think the balance of the savory pesto with the sweetness of tomato and caramelized onions turned out really nice. If you use a sweet onion such as Vidalia, you can omit the sugar. I used recipe #144195 with great results. Hope you enjoy!

    Recipe #282892

    This is great as a main dish or an appetizer. You can change the ingredients to your liking, we prefer the pepperoni. Serve this with pizza sauce for dipping.

    Recipe #223590

    Over the past few years there's been several public searches for the best pizza in America and believe it or not, Phoenix Chef Chris Bianco is the hands down winner! There's only five ingredients needed to make a basic pizza dough! So what does he do differently? According to Chef Bianco, it's all in how it's handled. The following recipe is ideal for most pizzas, even great for grilled pizzas! Read the directions carefully before beginning. If you're ever in Phoenix, Bianco's Pizza is a must! UPDATE: The only way we bake pizza today is on the grill using this innovative pan . . . . An absolute must!!!!

    Recipe #236785

    I have tried many pizza dough recipes, but I always find myself coming back to this one.

    Recipe #418823

    I came up with this pizza because I made a Buffalo style pizza that was too spicy for the kiddos. They loved the combo of Alfredo and Barbecue sauce!

    Recipe #332378

    I love the garlicky flavor of this "White" (versus classic "Red") vegetable pizza. It is easier to serve (less messy) as an appetizer than a tomato-based pizza.

    Recipe #53153

    Kind of like a quiche, but has the flavors of pizza.

    Recipe #275345

    1 Reviews |  By Gondo

    This double crust pizza is thick, light, and very bubbly and tasty. My directions will include mixer, but you can make by hand if you desire.

    Recipe #278563

    My husband is a meat and potatoes type of guy, but loves this veggie pizza. In fact, it is the only one I make at home any longer.

    Recipe #248415

    41 Reviews |  By Kim127

    Very simple and quick dinner when dressed up with a tossed salad. This recipe was modified from one out of a Weight Watcher's cookbook. Feel free to vary what you add to the pizza.

    Recipe #56451

    This recipe is written to be prepared on a heavy-duty stand mixer although it may also be made by hand successfully. This is one of my favorite pizza dough recipes it produces a tender crust with lots of flavor. I have tryed many over the years, but this recipe is the one that comes close to a pizza restaurant-style crust, well for me anyway! The Italian seasoning and Parmesan cheese are only optional I like to add in both for flavor, the prepared dough may be covered and refrigerated for 24 hours *after* punching down or may be frozen to be used later --- see my recipe#65641 *or* recipe#232188

    Recipe #119387

    I wanted to use up some left-overs and had some frozen pizza dough and this is the result. This is really tasty and can be used as a main dish or as an appetizer.

    Recipe #193995

    8 Reviews |  By CindiJ

    I got this recipe from Jeff Smith, The Frugal Gourmet back in 1987. He made this recipe and ran it by Pizzeria Uno in Chicago and they smiled and nodded "It's almost as good as ours." This is easy, no roll recipe.

    Recipe #109113

    A very quick way to make your own home-made pizza. This dough rises up nice and has a very light flavour. It can also be made in your bread machine on the 'dough' cycle.

    Recipe #117532

    1 Reviews |  By Molly53

    A neat twist on pizza courtesy of via the Houston Chronicle. It would also make a tasty appetiser.

    Recipe #112398

    3 Reviews |  By PaulaG

    This pizza is designed for the "adult" pallet and a great way to turn leftovers into a wonderful meal for 2. Serve with a side salad and pepperonci for a delightful and quick meal in less than 30 minutes.

    Recipe #119816

    You may use your own favorite pizza crust recipe for this in place of the refrigerated dough, alfredo sauce may be used instead of the Ranch dressing, and all amounts may be adjusted to taste.

    Recipe #247057

    I make these a lot. I don't like meat on pizza, and I'm not really fond of tomato sauces either, so this is my favorite pizza. The sweetness of the onions is great with the mozzarella and the pesto.

    Recipe #14962

    I like to figure out restaurant recipes so I can make my favorites at home (we have a 20 month old girl need I say more!) This is a yummy version that makes great leftovers. Recipe #123659 makes two 9 by 13 deep dish pans or you can make 1 pizza and a small batch of breadsticks.

    Recipe #124149

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