Servings Per Recipe: 8
Calories: 543
Total Fat: 31.9gCholesterol: 69mgSodium: 1174mgTotal Carbs: 40.6g Dietary Fiber: 2.5gProtein: 22.5g
Showing posts with label Pizza. Show all posts
Showing posts with label Pizza. Show all posts
Monday, December 12, 2011
Grilled Pizza Wraps
2 tablespoons margarine, softened8 (10 inch) flour tortillas1 (16 ounce) package shredded Cheddar-Monterey Jack cheese blend1/2 cup pizza sauce4 ounces sliced pepperoniHeat a large skillet over medium-low heat. Spread margarine over one side of a tortilla, and place it margarine-side down in the skillet. Spoon a tablespoon of pizza sauce onto half of the tortilla. Sprinkle 1/2 cup of shredded cheese over the sauce, and top with a few slices of pepperoni. Fold the clean half of the tortilla over the filling, and cook until golden on each side. Repeat with remaining tortillas. Amount Per Serving Calories: 543 | Total Fat: 31.9g | Cholesterol: 69mg Powered by ESHA Nutrient Database
Saturday, November 5, 2011
Pizza Recipes: Beer Pizza
1 tablespoon olive oil1/2 pound pepperoni sausage, diced1 pound bacon, diced1 (4 ounce) can sliced mushrooms, drained1 onion, chopped1 green bell pepper, chopped1 (28 ounce) can tomato sauce1 cup beer1 clove garlic, minced1 teaspoon dried oregano1/2 teaspoon dried thyme1/2 teaspoon salt2 unbaked pizza crusts1 (8 ounce) package shredded mozzarella cheesePreheat oven to 450 degrees F (230 degrees C). Heat the oil in a skillet over medium heat, and saute the pepperoni and bacon until evenly browned. Mix in the mushrooms, onion, and green pepper. Cook and stir about 5 minutes, until tender. In a medium saucepan over medium heat, mix the ingredients from the skillet with the tomato sauce and beer. Season with garlic, oregano, thyme, and salt. Allow the mixture to simmer for about 15 minutes, until slightly thickened. Spread over the 2 pizza crusts, and top with cheese. Bake 20 to 25 minutes in the preheated oven, until the cheese is melted and the crust is golden brown. Amount Per Serving Calories: 281 | Total Fat: 14.6g | Cholesterol: 34mg Powered by ESHA Nutrient Database
Servings Per Recipe: 16
Amount Per Serving
Calories: 281
Total Fat: 14.6gCholesterol: 34mgSodium: 1136mgTotal Carbs: 21.8g Dietary Fiber: 1.5gProtein: 14.2g
Servings Per Recipe: 16
Amount Per Serving
Calories: 281
Total Fat: 14.6gCholesterol: 34mgSodium: 1136mgTotal Carbs: 21.8g Dietary Fiber: 1.5gProtein: 14.2g
Tuesday, November 2, 2010
Spinach, Alfredo, Chicken & Tomato Pizza
Spinach, Alfredo, Chicken & Tomato Pizza
on October 07, 2010Recipe #438981
Inspired by take out I once had, this is an easy change to your typical pizza!
Serving Size: 1 (248 g)
Servings Per Recipe: 6
The following items or measurements
are not included below:
alfredo sauce
Amount Per Serving% Daily ValueCalories 702.3 Calories from Fat 23132%Total Fat 25.6 g39%Saturated Fat 10.9 g54%Monounsaturated Fat 10.5 g52%Polyunsaturated Fat 2.4 g12%Trans Fat 0.0 g0%Cholesterol 59.3 mg19%Sodium 897.0 mg37%Potassium 781.9 mg22%Magnesium 127.7 mg5%Total Carbohydrate 87.1 g29%Dietary Fiber 8.4 g33%Sugars 4.8 g19%Protein 32.9 g65%Sunday, October 17, 2010
Pizza Recipe: Secrets From Inside The Pizzeria
Learn How To Make Pizzeria Style Pizza At Home Better Than You Can Buy At The Pizzeria.
Check it out!
Tuesday, October 12, 2010
Pizza Recipes: Butternut Squash Pizzas with Rosemary | Submitted By: dakota kelly
1 cup thinly sliced onion1/2 butternut squash - peeled, seeded, and thinly sliced1 teaspoon chopped fresh rosemarysalt and black pepper to taste3 tablespoons olive oil, divided1 (16 ounce) package refrigerated pizza crust dough1 tablespoon cornmeal2 tablespoons grated Asiago or Parmesan cheesePreheat oven to 400 degrees F (205 degrees C). Place sliced onion and squash in a roasting pan. Sprinkle with rosemary, salt, pepper, and 2 tablespoons of the olive oil; toss to coat. Bake in the preheated oven for 20 minutes, or until onions are lightly browned and squash is tender; set aside. Increase oven temperature to 450 degrees F (230 degrees C). On a floured surface, roll each ball of dough into an 8 inch round. Place the rounds on a baking sheet sprinkled with cornmeal (you may need 2 baking sheets depending on their size). Distribute squash mixture over the two rounds and continue baking for 10 minutes, checking occasionally, or until the crust is firm. Sprinkle with cheese and remaining tablespoon olive oil. Cut into quarters, and serve. Amount Per Serving Calories: 567 | Total Fat: 13.7g | Cholesterol: 3mg view all reviews » Uh-oh, looks like no one has created a custom version of this recipe yet. Be the first to do it - make changes to this recipe now! ![]()
Monday, October 11, 2010
Low-Carb Recipes: Easy Pizza Sauce III | Submitted By: Brent
1 (15 ounce) can tomato sauce1 (6 ounce) can tomato paste1 tablespoon ground oregano1 1/2 teaspoons dried minced garlic1 teaspoon ground paprikaIn a medium bowl, Mix together tomato sauce and tomato paste until smooth. Stir in oregano, garlic and paprika. Amount Per Serving Calories: 11 | Total Fat: 0.1g | Cholesterol: 0mg view all reviews » 
Reviewed on Jun. 8, 2007 by Donnie 
This pizza sauce, with just a few minor tweaks, was AMAZING on my pizza! I used a couple of the suggestions made my another reviewer of this recipe (CINDY18LOU). I only used 2 teaspoons of oregano, and I added 2 teaspoons of basil and 1/2 teaspoon of white sugar. And with those tweaks, I made a Chicago-style stuffed pizza that was absolutely amazing! You can go to my page to read my reviews of those other two recipes and what I did to make them. I used the "Jay's Signature Pizza Crust" and "Chicago-style stuffed pizza" recipes (with minor tweaks to the latter) to make an amazing pizza! Highly recommended! Also, this sauce makes an amazing spaghetti sauce!! And with the 2nd batch, for spaghetti only, I added about 1/2 teaspoon of fennel, which added another very yummy taste to the mix! Next time, I'm going to mix in some ground beef for what I'm sure will be a stellar meat sauce! Was this review helpful? [ YES ]
316 users found this review helpful This pizza sauce, with just a few minor tweaks, was AMAZING on my pizza! I used a couple of...
Reviewed on Nov. 3, 2007 by SimpleFoods About reducing the acid in this recipe, a digestive concern from an earlier reviewer: Sugar was recommended by another reviewer, but it is actually acidic. It cuts the acidic taste, but not the effect in your belly. (The cheese on the pizza, and the white flour in the crust also push the digestive acid levels up.) Instead (or in addition), add baking soda. Really. Remember those baking soda and vinegar "volcanoes" in Middle School? That should remind you of what you need in order to neutralize the acid. With all the strong flavors in this sauce, my guess is 1 tsp will go without notice. Add more, if you want. You could probably sneak some into a homemade crust, too. If heartburn is a frequent problem for you, do a search on "alkaline diet" for more tips. Was this review helpful? [ YES ]
268 users found this review helpful About reducing the acid in this recipe, a digestive concern from an earlier reviewer: Sugar...![]()
Reviewed on Jun. 8, 2007 by Donnie This pizza sauce, with just a few minor tweaks, was AMAZING on my pizza! I used a couple of the suggestions made my another reviewer of this recipe (CINDY18LOU). I only used 2 teaspoons of oregano, and I added 2 teaspoons of basil and 1/2 teaspoon of white sugar. And with those tweaks, I made a Chicago-style stuffed pizza that was absolutely amazing! You can go to my page to read my reviews of those other two recipes and what I did to make them. I used the "Jay's Signature Pizza Crust" and "Chicago-style stuffed pizza" recipes (with minor tweaks to the latter) to make an amazing pizza! Highly recommended! Also, this sauce makes an amazing spaghetti sauce!! And with the 2nd batch, for spaghetti only, I added about 1/2 teaspoon of fennel, which added another very yummy taste to the mix! Next time, I'm going to mix in some ground beef for what I'm sure will be a stellar meat sauce! Was this review helpful? [ YES ] 316 users found this review helpful This pizza sauce, with just a few minor tweaks, was AMAZING on my pizza! I used a couple of...
Reviewed on Nov. 3, 2007 by SimpleFoods About reducing the acid in this recipe, a digestive concern from an earlier reviewer: Sugar was recommended by another reviewer, but it is actually acidic. It cuts the acidic taste, but not the effect in your belly. (The cheese on the pizza, and the white flour in the crust also push the digestive acid levels up.) Instead (or in addition), add baking soda. Really. Remember those baking soda and vinegar "volcanoes" in Middle School? That should remind you of what you need in order to neutralize the acid. With all the strong flavors in this sauce, my guess is 1 tsp will go without notice. Add more, if you want. You could probably sneak some into a homemade crust, too. If heartburn is a frequent problem for you, do a search on "alkaline diet" for more tips. Was this review helpful? [ YES ] 268 users found this review helpful About reducing the acid in this recipe, a digestive concern from an earlier reviewer: Sugar...
Sunday, October 10, 2010
Pizza Recipes: Pesto Pizza | Submitted By: ANNMINER
1 ready made pizza crust1/2 cup pesto1 cup ricotta cheese1/4 cup grated Romano cheese2 tomatoes, sliced1/4 cup grated Parmesan cheesePreheat oven to 450 degrees F (230 degrees C). In a small bowl, combine Ricotta and Parmesan. Spread pesto over the ready-to-cook pizza crust. Spread the ricotta and Parmesan over the pesto, and layer the tomatoes over the cheese. Sprinkle with Parmesan to taste. Bake for 12 to 15 minutes. Amount Per Serving Calories: 82 | Total Fat: 4.2g | Cholesterol: 7mg view all reviews » DELISH! For starters, I chose to use a crust recipe from this site (Jay's Signature Pizza Crust - scaled to 1/2). Then for the Pesto, I used a recipe from this site (Pesto..by Valerie) and it in itself was a 5* - simply amazing. To the Ricotta I added 1t minced garlic and blended with Asiago (I substituted freshly shredded Asiago for Parmesan because it's what I had on hand - I don't see anywhere in the directions where it says to use the Romano, so I used all Asiago). I spooned 3T spaghetti sauce from a jar onto the Pesto (we love sauce) before laying down the Ricotta blend. I topped with Roma tomatoes, 1 cup diced cooked chicken, 1/2 can drained artichoke hearts, 2oz sliced fresh mushrooms, 1/2 of a diced red pepper, 1/2 of a diced green pepper, small can of sliced black olives, and more shredded Asiago to taste on top. Baked on pizza stone. Reduced cooking temp to 375 and increased cooking time to 30 mins to enable heating of so much topping. We couldn't get over how fabulous this pizza tasted - like something from a restaurant! The crust was perfect and the Pesto made the recipe! Thanks for such an inspiring base pizza - we will use this over & over! Was this review helpful? [ YES ]
6 users found this review helpful DELISH! For starters, I chose to use a crust recipe from this site (Jay's Signature Pizza...![]()
DELISH! For starters, I chose to use a crust recipe from this site (Jay's Signature Pizza Crust - scaled to 1/2). Then for the Pesto, I used a recipe from this site (Pesto..by Valerie) and it in itself was a 5* - simply amazing. To the Ricotta I added 1t minced garlic and blended with Asiago (I substituted freshly shredded Asiago for Parmesan because it's what I had on hand - I don't see anywhere in the directions where it says to use the Romano, so I used all Asiago). I spooned 3T spaghetti sauce from a jar onto the Pesto (we love sauce) before laying down the Ricotta blend. I topped with Roma tomatoes, 1 cup diced cooked chicken, 1/2 can drained artichoke hearts, 2oz sliced fresh mushrooms, 1/2 of a diced red pepper, 1/2 of a diced green pepper, small can of sliced black olives, and more shredded Asiago to taste on top. Baked on pizza stone. Reduced cooking temp to 375 and increased cooking time to 30 mins to enable heating of so much topping. We couldn't get over how fabulous this pizza tasted - like something from a restaurant! The crust was perfect and the Pesto made the recipe! Thanks for such an inspiring base pizza - we will use this over & over! Was this review helpful? [ YES ] 6 users found this review helpful DELISH! For starters, I chose to use a crust recipe from this site (Jay's Signature Pizza...
Friday, October 1, 2010
Slow Cooker Main Dishes: Slow Cooker Pizza | Submitted By: Jill
1 1/2 pounds ground beef1 (8 ounce) package rigatoni pasta1 (16 ounce) package shredded mozzarella cheese1 (10.75 ounce) can condensed cream of tomato soup2 (14 ounce) jars pizza sauce1 (8 ounce) package sliced pepperoni sausageBring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and set aside. Brown the ground beef in a skillet over medium-high heat. Drain off grease. In slow cooker, alternate layers of ground beef, noodles, cheese, soup, sauce and pepperoni. Cook on Low setting for 4 hours. Amount Per Serving Calories: 628 | Total Fat: 31.3g | Cholesterol: 105mg view all reviews » ![]()
Wednesday, September 29, 2010
Pesto Recipes: Chicken Pesto Pizza | Submitted By: Lisa
1/2 cup pesto basil sauce1 (12 inch) pre-baked pizza crust2 cups cooked chicken breast strips1 (6 ounce) jar artichoke hearts, drained1/2 cup shredded fontina cheesePreheat the oven to 450 degrees F (230 degrees C). Spread pesto sauce over the pizza crust. Arrange chicken pieces and artichoke hearts over the sauce, and sprinkle with cheese. Bake for 8 to 10 minutes in the preheated oven, until cheese is melted and lightly browned at the edges. Amount Per Serving Calories: 457 | Total Fat: 21.9g | Cholesterol: 61mg view all reviews » ![]()
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