••••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)

(photo-google+)

••••PIZZA RECIPES CONTINUE••••

(photo-kappboom wallpaper)

••••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!!!••••

(photo-kappboom wallpaper)