••••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••••

(photo-google+)

••••REUBEN-STYLE PIZZA••••

*PIZZA COLLECTION*

PREP: 20 MIN. •BAKE: 15 MIN.

MAKES: 6 SERVINGS

•1 tube (13.8 oz.) refrigerated pizza crust

•4 oz. cream cheese, softened

•1 can (10-3/4 oz.) condensed cheddar cheese soup, in diluted

•1/4 cup Thousand Island salad dressing

•2 cups cubed pumpernickel bread

•2 TB butter, melted

•1/2 lb. sliced deli corned beef, coarsley chopped

•2 cups sauerkraut, rinsed and well drained

•1-1/2 cups (6 oz.) shredded Swiss cheese

1. Preheat oven to 425 degrees. Unroll and press dough onto bottom of a greased 15 by 10 by 1-in. baking pan. Bake 6-8 minutes or until edges are lightly browned.

2. Meanwhile, in a small bowl, beat cream cheese, condensed soup and salad dressing until blended. In another bowl, toss bread cubes with melted butter.

3. Spread cream cheese mixture over crust; top with corned beef, sauerkraut and cheese. Sprinkle top with bread cubes. Bake for 12-15 minutes or until crust is golden and cheese is melted.

(Source: Taste of Home magazine•TRACY MILLER•Wakeman OHIO & photo also)

••••SWEET POTATO & FONTINA PIZZA••••

*PIZZA COLLECTION*

PREP: 20 MIN. BAKE: 15 MIN.

MAKES: 6 SERVINGS

•1 medium sweet potato (about 10 oz.) or white potato, if desired

•2 TB water

•1/4 tsp. salt

•1/8 tsp coarsley ground pepper

•1 tube (13.8 oz.) refrigerated pizza crust

•1 cup (4 oz.) shredded part-skim mozzarella cheese

•1 cup (4 oz.) shredded fontina cheese

•2 TB Olive oil, divided

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

•1 tsp minced fresh thyme or 1/4 tsp. dried thyme

•1/4 cup grated Parmesan cheese

1.Preheat oven to 450 degrees. Grease a 12-in. pizza pan. Peel and cut sweet potato into 1/4-in slices. Cut each slice into 1/2-in.-wide strips; place in a microwave-safe dish. Add water. Microwave, covered, on high 3-4 minutes or until potato is almost tender. Drain; sprinkle with salt and pepper.

2. Unroll and press dough to fit prepared pan. If desired, pinch edge to form a rim. Sprinkle with mozzarella and fontina cheeses, drizzle with 1 TB oil.

3. Too with sweet potato, sprinkle with herbs. Drizzle with remaining oil; sprinkle with Parmesan cheese. Bake on lowest oven rack 12-15 minutes or until crust is golden and cheese is melted.

(Source: Taste of Home magazine•Libby Walp•Chicago, IL & photo also)

••••SALAD-TOPPED FLATBREAD PIZZAS••••

*PIZZA COLLECTION*

PREP: 45 MIN. BAKE: 10 MIN.

MAKES: 6 SERVINGS

•1 lb. turkey or pork Italian sausage

•2 TB Olive oil, divided

•2 large onions, halved and sliced

•1/4 tsp. pepper, divided

•6 naan flatbreads

•1 pkg (8 oz.) reduced-fat cream cheese, softened

•1/2 cup reduced-fat red wine vinaigrette, divided

•1-1/2 cups (6 oz.) shredded part-skim mozzarella cheese

•3 cups shredded lettuce

•1 medium cucumber, thinly sliced

•1 large tomato, seeded and chopped

•1/2 medium red onion, thinly sliced

1. In a large skillet, cook sausage over medium heat 6-8 minutes or until no longer pink, breaking into crumbles. Remove with a slotted spoon; drain on paper towels. Remove drippings from pan.

2. Preheat oven to 425 degrees. Heat 1 TB oil in same skillet. Add onions and 1/8 tsp. pepper; cook and stir 4-5 minutes or until softened. Reduce heat to medium-low; cook 15-20 minutes or until golden brown, stirring occasionally. Stir in sausage; remove from heat.

3. Lightly brush remaining oil on both sides of flatbreads. Place on ungreased baking sheets; baking 4-6 minutes on each side or until golden brown.

4. In a small bowl, beat cream cheese and 1/4 cup vinaigrette until blended. Spread onto flatbreads; top with sausage mixture. Bake 6-9 minutes or until cheese is melted.

5. Meanwhile, in a large bowl, combine lettuce, cucumber, tomato and red onion. Add remaining vinaigrette and pepper; toss to coat. Divide salad among pizzas; serve immediately.

(Taste of Home magazine•••Julie Merriman, COLD BROOK, NY & photo)