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••••PIZZA RECIPES CONTINUE••••

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••••WHITE PIZZA WITH ROASTED TOMATOES••••

*PIZZA COLLECTION*

PREP: 45 MIN. + ROASTING/RISING

BAKE: 25 MIN.

•MAKES: 8 SERVINGS

•4 plum tomatoes (about 1 lb), cut lengthwise into 1/2-in. slices and seeded

•1/4 cup olive oil

•1 tsp. sugar

•1/2 tsp. salt

CRUST

•2 TB olive oil

•1 large onion, finely chopped (about 1 cup)

•2 tsp. dried basil

•2 tsp. dried thyme

•1 tsp. dried rosemary, crushed

•1 pkg. (1/4 oz.) active dry yeast

•1 cup warm water (110 degrees to 115 degrees)

•5 TB sugar

•1/4 cup olive oil

•1-1/2 tsp. salt

•3-1/4 to 3-3/4 cups all-purpose flour 

TOPPING

1. Preheat oven to 250 degrees. In a large bowl, toss tomatoes with oil, sugar and salt. Transfer to a greased 15 by 10 by 1-in. baking pan. Roast 2 hours or until tomatoes are soft and slightly shriveled.

2. For crust, in a large skillet, heat oil over medium-high heat. Add onion, cook and stir 3-4 minutes or until onion is tender. Stir in herbs. Cool slightly.

3. In a small bowl, dissolve yeast in warm water. In large bowl, combine sugar, oil, salt, yeast mixture and 1 cup flour; beat on medium speed until smooth. Stir in onion mixture and enough remaining flour to form a soft dough (dough will be sticky).

4. 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 with plastic wrap and let rise in a warm place until almost doubled, about 1-1/2 hours.

5. Preheat oven to 400 degrees. Grease a 15 by 10 by 1-in. baking pan. Punch down dough; roll to fit bottom and 1/2 in. sides of pan. Cover; let rest 10 minutes or until edges are lightly browned.

6. In a small bowl, mix ricotta cheese, garlic, salt and Italian seasoning. Spread over crust; top with roasted tomatoes and mozzarella cheese. Bake for 12-15 minutes or until crust is golden and  cheese is melted.

(Source: Taste of Home magazine•••DEBBIE ROPPOLO••SAN MARCOS, TX & photo also)

••••GARLICKY CHICKEN PIZZA••••

*PIZZA COLLECTION*

START TO FINISH: 25 MIN.

MAKES: 6 SERVINGS

•1 tube (13.8 oz.) refrigerated pizza crust

•2 TB olive oil

•2 garlic cloves, minced

•1 can (14-1/2 oz.) diced tomatoes,well-drained

•1 large onion, thinly sliced (about 1 cup)

•1/3 cup pitted kalamata olives, halved

•2 cups cubed or shredded cooked chicken

•1-1/3 cups crumbled goat cheese

•1 tsp. minced fresh rosemary or 1/4 tsp. dried rosemary, crushed

•1/2 tsp. garlic salt

•1/2 tsp. pepper

1. Preheat oven to 400 degrees. Unroll and press dough onto bottom and 1/2 in. up sides of a greased 15 by 10 by 1-in. baking pan. Bake 8-10 minutes or until edges are lightly browned.

2. Mix oil and garlic; brush over crust. Top with tomatoes, onion, olives, chicken and goat cheese. Sprinkle with rosemary, garlic salt and pepper. Bake 10-12 minutes or until crust is golden.

(Source: Taste of Home magazine••Teri Otte••CANNON FALLS MN & photo also)

••••LET'S EAT PIZZA!!!••••

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••••YUMMY MUMMY CHEESE SPREAD••••

*HALLOWEEN COLLECTION*

•2 port wine cheese logs (12 ounces each)

•1 package (8 ounces) cream cheese, softened

•1 TB milk

•2 whole peppercorns

•1 pimento strip

1. Cut cheese logs into pieces for mummy's head, body, arms and legs; arrange on a serving plate.

2. In small bowl, beat cream cheese and milk. Cut a small hole in the corner of a pastry or plastic bag; insert basket weave tip #47. Pipe rows across the mummy, creating bandages. Add peppercorns for eyes and pimento strip for mouth. Chill until serving. YIELD: 1 cheese log.

(Source: Taste of Home-Mom's Best & photo also)