White Bean and Spinach Pizza

*PIZZA COLLECTION*                                  

*Prep Time:  15 min.  Start to Finish : 25 min. 6 servings    

*  1/2 cup sun- dried tomato halves ( not in oil )  

* 1 can  ( 15 oz. to 16 oz. ) Great Northern or Navy Beans, rinsed and drained

*2 medium cloves garlic, finely chopped    

*1 pkg. ( 10 oz.) ready - to- serve thin ITALIAN pizza crust ( 12 inch in dia. )

* 1/4 tsp. oregano leaves

*1 cup shredded firmly packed spinach leaves  

* 1/2 shredded  reduced- fat  Colby--Monterey Jack cheese ( 2 oz.)

1. Heat oven to 425 degrees. Pour enough boiling water over dried tomatoes to cover. Let stand 10 min.; drain. Cut into thin strips ; set aside.  
2. P lace beans and garlic in  food processor. Cover until smooth.
3. Spread beans over pizza crust. Sprinkle with oregano, tomatoes, spinach and cheese. Place ungreased cookie sheet. Bake about 10 min. or cheese is melted.   

• TIP: When picking out your pizza crust, think thin. The thick- crust variety is much higher in carbohydrates, calories and fat per serving.

( Source : Betty Crocker , Living with Diabetes recipes & Photo also )

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••••PROSCIUTTO AND GOAT CHEESE PIZZA••••

*PIZZA COLLECTION*

SERVINGS: 2 PREP TIME: 6 minutes COOKING TIME: 12 minutes

•1 fully baked thin pizza crust (10-ounce)

•1/2 cup marinara sauce

•1 cup shredded mozzarella cheese

•1 package (3-ounce) thinly sliced prosciutto (deli section)

•1 ounce soft fresh goat cheese, coarsley crumbled

•2 TB chopped fresh basil

1. Preheat oven to 425 degrees.

2. Lay pizza crust on a foil-covered pizza pan or cookie sheet. Spread sauce evenly over pizza crust. Sprinkle mozzarella cheese over crust, leaving a 1-inch border around edge. Arrange prosciutto on top of cheese. Sprinkle goat cheese over prosciutto.

3. Bake until prosciutto is crisp and cheeses are melted, about 12 minutes. Sprinkle basil over pizza. Cut pizza into 6 slices and serve.

Storage and Leftovers: Cover tightly and store in refrigerator for up to 2 days. Reheat in a 425 degree oven for about 10 minutes or until warm.

(Source: Sandra Lee Cookbook Card & photo also)

••••MORE PIZZAS ON THE WAY••••

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••••TUNA & APPLE PITA PIZZA••••

*PIZZA COLLECTION*

1. Split a whole wheat pita in half. Brush the cut side of each round with olive oil and broil until crisp. Top with fresh spinach, canned albacore tuna, sliced apple, and grated Gruyere or Swiss cheese. Broil again until the cheese melts.

(Source: THE CAN'T COOKBOOK by Jessica Seinfield & photo also)

••••PIZZA MARGHERITA••••

*PIZZA COLLECTION*

•1 pound store-bought pizza dough

•Flour, for work surface

•8 oz. fresh mozzarella

•1/2 cup store-bought marinara sauce

•12 fresh basil leaves

•1/4 tsp. crushed red pepper (optional)

1. If frozen, place the dough in the refrigerator to thaw overnight.

2. When ready to use, cut the dough in half. You want to make each half into a round ball, so working one at a time, cup the piece in your hand and tuck the sides under to shape into a smooth ball.A Place on a lightly floured work surface, sprinkle with a little extra flour, cover with plastic wrap, and let come to room temperature, about 30 minutes.

3. Heat the oven (with the oven rack in the lowest position) to 475 degrees. Lightly flour a rimmed sheet pan. Slice the mozzarella into 1/4-inch thick rounds.

4. Gently flatten a ball of dough with your fingertips.B Then stretch it evenly, starting at the edges, until it's about 8 inches in diameter. C You can pick the dough up and gently pull at the edges while rotating to help stretch it. D It should be thin but not see-through. If the dough refuses to stretch, let it rest for 10 minutes to relax the glutens. Repeat with the second ball. Transfer to the prepared pan (2 pizzas should fit on one pan). It's okay if they are a little wonky and not perfect circles.

5. Spread 1/4 cup of the sauce over each pizza, leaving a 1-inch border for the crust. Top with the cheese. Transfer to the oven and bake until the edges are crisp and golden brown, 15 to 20 minutes. Remove from the oven and scatter in the fresh basil leaves over the top. Sprinkle with crushed red pepper if you like a little heat. Slice and serve.

ACTUAL WORK TIME: 15 minutes TOTAL TIME: 1 hour SERVES: 4

(Source: THE CAN'T COOK BOOK by Jessica Seinfield & photos & google+ photo)

••••FETA & BEAN FLATBREAD••••

*PIZZA COLLECTION*

1. Crumble some feta over a whole wheat pita and warm in the oven. Once the feta is melt-y, top with butterbeans (drained and rinsed), sliced red onion, halved grape tomatoes, dried oregano, salt, pepper, and a drizzle of olive oil.

(Source: THE CAN'T COOK BOOK by Jessica Seinfield & photo also)

••••PARTY PIZZA SQUARES••••

*PIZZA COLLECTION*

PREPS: 15 minutes BAKE: 10 minutes MAKES: 20 pizza squares

•1/2 pound bulk Italian sausage

•2 Italian bread shells (8-inch)

•1 jar (14-ounce) pizza sauce

•1 cup chopped red and/or green bell pepper

•1/2 cup sliced ripe olives

•1 cup shredded Italian cheese blend

•1/4 cup coarsley chopped fresh basil

1. Preheat oven to 400 degrees. In large skillet, brown sausage over medium heat, breaking up large clumps with a wooden spoon. Drain any fat; set aside.

2. Place bread shells on a large sheet pan. Divide pizza sauce between shells, spreading to edges. Divide the cooked sausage crumbles, chopped peppers, olives, and shredded cheese blend between the shells, sprinkling each evenly over each shell.

3. Bake in preheated oven for 10-15 minutes or until cheese is melted and bubbly. Remove from oven. Sprinkle chopped basil over pizza. Cut each pizza into about 10 squares. Place on a platter; serve hot.

NOTE: For an even easier appetizer, bake a frozen pizza according to package directions. Remove from oven; sprinkle with 1/4 cup chopped basil. Cut into squares; serve on a platter.

(Source: Sandra Lee Semi Homemade•Money Saving Meals•& photo also)

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••••ISLAND CHICKEN PIZZA••••

*PIZZA COLLECTION*

START TO FINISH 30 minutes

MAKES 4 servings

•+Nonstick cooking spray

•3/4 cup chili sauce

•1 cup refrigerated tropical fruit

•2 teaspoons Jamaican jerk seasoning

•2 teaspoons minced ginger

•1 can (13.8-ounce) refrigerated pizza crust

•3 cups shredded Jack cheese

•2 cups shredded rotisserie chicken

•1 TB chopped fresh cilantro

•+Fresh cilantro sprig (optional)

•+Crushed red pepper (optional)

1. Preheat oven to 400 degrees. Spray baking sheet with cooking spray; set aside.

2. In a small bowl, stir together chili sauce, 1/4 cup juice from tropical fruit jar, jerk seasoning, and ginger; set aside.

3. Press out pizza dough on prepared baking sheet into a 12-inch square. Bake in preheated oven for 8 minutes.

4. Remove crust from oven and spread sauce mixture over, leaving a 1-inch border. Top with cheese, fruit, chicken and cilantro. Bake for 14-18 minutes or until cheese is melted and beginning to bubble. Garnish with cilantro sprig and serve with crushed red pepper (optional). Serve hot.

(Source: Sandra Lee money saving meals and photo also)

••••BEEF FAJITA PIZZA••••

*PIZZA COLLECTION*

You will need

•Oil

•Medium bowl

•Cookie Sheet

•1 package (16-ounce) frozen pepper stir-fry, thawed and drained

•8 ounces beef stir fry strips

•2 TB extra-virgin olive oil

•2 TB taco seasoning mix

•1 12-inch thin pizza crust

•1/2 cup lime-garlic salsa

•2 cups shredded Mexican blend cheese

•+Sour cream

•+Purchased refrigerated guacamole

•+Additional salsa

•+Fresh cilantro sprig (optional)

1. Set up grill for direct cooking over medium heat. Oil grate when ready to start cooking.

2. In a medium bowl, combine pepper strips, beef strips, oil, and taco seasoning; set aside.

3. Remove pizza crust from package and place on a cookie sheet. Spread with salsa; top with cheese. Set aside.

4. Place beef and pepper strips on hot, oiled grill* Cook about 5 minutes total, turning as needed. Remove from grill and place on top of pizza.

5. Using a cookie sheet, transfer pizza to grill. Cover grill. Cook for 8-10 minutes or until cheese is bubbly and melted. Remove pizza from grill using the cookie sheet.

6. Top pizza with sour cream, guacamole, and salsa. Garnish with a fresh cilantro sprig (optional) and serve hot.

MEDIUM TEMP•350 degrees-400 degrees or 4-5 seconds (hand over heat method)

INDOOR METHOD

Preheat oven to 450 degrees. Lightly spray a cookie sheet with nonstick vegetable spray. Prepare pepper and beef as directed. In a large skillet, heat 2 TB of vegetable  oil. When oil is hot, add beef and pepper strips; cook for 5 minutes. Remove from pan; set aside. Remove pizza crust from package and place on a cookie sheet. Spread crust with salsa; sprinkle with cheese. Top with beef and peppers. Bake for 8-10 minutes or until cheese and melted. Serve as directed.

SERVINGS: 4 PREP TIME: 10 minutes GRILLING TIME: 13 minutes

*TIP: If you own a grill wok, use it to cook the pepper stir-fry on the grill. If you must put the peppers directly on the grill, be careful not to let the peppers (or beef strips) fall between the grate when grilling.

(Source: Sandra Lee•Sandra Lee grilling & photo also)

••••PIZZA TIP••••

*SPECIAL DELIVERY. Purchase some plain pizza boxes online at containerstore.com (they're amazingly inexpensive), decorate them with your team's name and slide in your homemade pizzas).

(Source: Taste of Home magazine & google+ photo)

••••BREAKFAST PIZZA••••

*PIZZA COLLECTION*

You will need

•Oil

•Medium Skillet

•Cookie Sheet

•2 TB butter

•4 eggs, lightly beaten

•2 8-inch pizza crusts (or one 12-inch pizza crust)

•1 TB extra-virgin olive oil

•1 medium tomato, thinly sliced (reserve two tomato slices for the pizza tops; optional)

•2 cups shredded Colby-Jack cheese blend

•4 fully cooked sausage patties, crumbled

•1/4 cup shredded Parmesan cheese

•1 teaspoon Italian seasoning

1. Set up grill for direct cooking over medium heat (350-400 degrees or Hand Method- 4-5 seconds•how long you can hold your hand over the heat).

2. In a medium skillet, melt butter over medium heat. Add eggs and scramble; set aside.

3. Lay out pizza crusts and brush each with oil. Layer with tomato slices, cheese blend, crumbled sausage, and scrambled eggs. Top with reserved tomato slices (optional). Sprinkle with Parmesan cheese and Italian seasoning.

4. Using a cookie sheet, slide pizzas onto hot, oiled grill. Cover grill. Cook 8-10 minutes or until cheese is bubbly and melted. Using the cookie sheet, remove pizzas from grill. Serve hot.

INDOOR METHOD:

Preheat oven to 450 degrees. Lightly spray a cookie sheet or pizza pan with nonstick vegetable cooking spray. Prepare pizza as directed. Place on a prepared pan. Bake for 8-10 minutes or until cheese is bubbly and melted. Remove from oven. Serve as directed.

SERVINGS: 4  PREP TIME: 20 minutes GRILLING TIME: 8 minutes

(Source: Sandra Lee Semi-Homemade Grilling & photo also)

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••••PIZZA TIP••••

*IT'S DOWN TO THE WIRE. Time for dessert. Flatten out your favorite cookie dough on a pizza pan and bake a cookie pizza. Cool, and top with frosting and your favorite candies or sliced fruit.

(Source: Taste of Home magazine & google+ photo)

••••CALIFORNIA PIZZAS••••

*PIZZA COLLECTION*

•1/2 cup chopped onion

•1/2 cup chopped green pepper

•2 teaspoons canola oil

•2 flour tortillas (6 inches)

•1/4 teaspoon dried oregano

•1/8 teaspoon garlic powder

•1 medium tomato, sliced

•1/2 cup shredded part-skim mozzarella cheese

•In a small skillet, sauté onion and green pepper in oil until tender. Place the tortillas on an ungreased baking sheet. Top with onion mixture, oregano, garlic powder, tomato and cheese.

•Bake at 400 degrees for 8-10 minutes or until cheese is melted. Cut each pizza into four wedges.

YIELD: 2 servings.

(Source: Taste of Home••Comfort diet food••SHEILA MARTIN••LA QUINTA, CALIFORNIA)

••••SANTA FE CHICKEN PITA PIZZAS••••

*PIZZA COLLECTION*

•4 pita breads (6 inches)

•1/2 cup refried black beans

•1/2 cup salsa

•1 cup cubed chicken breast

•2 TB chopped green chillies

•2 TB sliced ripe olives

•3/4 cup shredded Colby-Monterey Jack cheese

•1/2 cup reduced-fat sour cream

•1 green onion, chopped

•Place pita breads on an ungreased baking sheet; spread with beans. Top each with salsa, chicken, chillies, olives and cheese.

•Bake at 350 degrees for 8-10 minutes or until cheese is melted. Serve with sour cream; sprinkle with onion.

YIELD: 4 servings

(Source: Taste of Home••Comfort diet food•••Athena Russell•••Florence, South Carolina)

••••PIZZA TIP••••

*BOWL OVER YOUR GUESTS with some add-ins. Drizzle slices with their choice of ranch dressing or hot sauce.

(Source: Taste of Home magazine & google+ photo)

••••PEPPERONI-SAUSAGE STUFFED PIZZA••••

*PIZZA COLLECTION*

PREP: 45 MIN. + RISING

BAKE: 40 MIN. + STANDING

MAKES: 12 SERVINGS

•1 pkg. (1/4 oz.) active dry yeast

•1-1/4 cups warm water (110-115 degrees)

•2 TB Olive oil

•1-1/2 tsp. salt

•1 tsp. sugar

•3-1/2 to 4 cups all-purpose flour

FILLING

•2-1/2 cups (10 oz.) shredded part-skim mozzarella cheese, divided

•2-1/2 cups (10 oz.) shredded white cheddar cheese, divided

•2 TB all-purpose flour

•2 tsp. dried oregano

•2 tsp. dried basil

•1/2 tsp. crushed red pepper flakes

•1 lb. bulk Italian sausage, cooked and crumbled

•1/2 lb. sliced fresh mushrooms

•1 pkg. (3-1/2 oz.) sliced pepperoni

•1 can (15 oz.) pizza sauce

•+Grated Parmesan cheese, optional

1. In a small bowl, dissolve yeast in warm water. In a large bowl, combine oil, salt, sugar, yeast mixture and 1 cup flour; beat on medium speed until smooth. Stir in enough remaining flour to form a stiff dough.

2. Turn dough onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour.

3. Preheat oven to 425 degrees. Grease a 13 by 9-in. baking pan. Punch down dough; divide into three portions. On a floured surface, combine two portions of dough; roll into a 15 by 11-in. rectangle. Transfer to prepared pan, pressing onto bottom and up sides of pan. Top with 2 cups mozzarella, 2 cups cheddar, flour, seasonings, sausage, mushrooms and pepperoni.

4. Roll out remaining dough into a 13 by 9-in. rectangle. Place dough over filling, crimping edges to seal; prick top with fork. Sprinkle with remaining cheeses. Bake on a lower oven rack 10 minutes.

5. Reduce oven setting to 375 degrees. Spread pizza sauce over cheese. Bake 30-35 minutes longer or until edges are lightly browned. Let stand 10 minutes before cutting. If desired, sprinkle with grated Parmesan.

(Source: Taste of Home Magazine••ELIZABETH WOLFF••CARMEL,IN & photo also)

••••MORE PIZZA RECIPES TO COME••••

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