••••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••••

(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)