Apple Pizza Pie

Apple Pizza Pie
1 double crust pie dough recipe (or 2 refrigerated crusts)
6 medium sized apples
2 tablespoons sugar
1 teaspoon cinnamon
1 teaspoons vanilla
2 tablespoons flour
1/2 cup flour
1/4 cup brown sugar
1/2 cup oats
1/4 cup butter
Icing:
2oz cream cheese, softened
1/4 cup powdered sugar
1 tablespoons milk

Preheat oven to 350 degrees F.
Spray a cooking sheet with non-stick cooking spray.
Roll pie crust out onto cookie sheet, and set aside.
Peel, core and slice apples into bite size pieces.
Add the sugar, cinnamon, vanilla and flour to the apples until evenly coated.
In a separate medium bowl mix together flour, brown sugar and oats.
Cut in butter until the mixture is crumbly.
Sprinkle the mixture evenly over the apples. Bake for 20-25 minutes, until the crust is golden brown. My piece of advice here is don't under-cook. I usually like my baked goods gooey, so I cook them a few minutes less than the suggested time, don't do that here. The crust in the middle takes a little longer to cook, if you think they look like they're done, I would cook them an extra two minutes just to make sure! While pizza is cooking make the icing.
Mix together cream cheese, powdered sugar and milk. Make sure your cream cheese is room temperature so you can combine easier. Whisk until all clumps are out.
Once the pizza has finished baking, remove from oven and drizzle with the icing.
Slice and serve! It tastes great served warm and cold. I kept the leftovers in the fridge, and they taste just as great then too! The butter and oats crumbles and the icing really make this a tasty dessert.

Mariachi Chicken Pizza

Mariachi Chicken Pizza

4 MSF Chicken Grillers -- or equal measure of MSF seasoned chicken strips. We just tried these last week in the lemon chicken. I LOVED them!! The texture is closer to real meat, which is off-putting to some, but if that doesn't bother you, then I highly recommend them! They would be great in this!
1 c. Lawry's Baja Chipotle Lime marinade
1/4 c. picante or taco sauce
1 pizza crust
3 roma tomatoes
2 c. cheese (we used colby jack)
1/4 c. sliced picked jalapenos
1/4 c. light sour cream

Place chicken and marinade in a crock pot on high for 4 hours. Turn off crock, shred.
Preheat oven to 400 degrees. Place pizza crust on a sheet pan, bake for 10 minutes.
Take out, top with taco sauce, shredded chicken, tomatoes, cheese, and jalapenos.
Place back in the oven for 5 minutes, until crisp and melted.
Top with sour cream and serve.

Homemade Pizza Pops

Great for on-the-go school lunches!!

Homemade Pizza Pops -- ingredient options are endless

* 1/2 cup chopped wham
* 1/2 cup chopped vegetarian pepperoni
* 1/2 green bell pepper, chopped
* 1/4 cup sliced black olives
* 1 cup grated cheese
* 1/2 cup pizza sauce
* 1 (14 oz) package pizza dough

Instructions

Mix together wham, pepperoni, pepper, olives, cheese and pizza sauce in a large bowl until well combined. Set aside.

Roll pizza dough into a 10x20 inch rectangle. Cut the dough in half lengthwise creating two long strips 5x20 inches. Cut each strip into 4 creating a total of 8 (5 inch) squares.

Divide filling among squares. Brush 2 adjacent edges of squares with water, bring opposites side across filling to seal into a triangle shape (make sure it is sealed well so that no filling will escape). Using your hands, maneuver the filling in the sealed triangles to spread evenly throughout the pocket.

Place pizza pops on a parchment lined baking tray. With a sharp knife, poke three holes in the top of each pop to allow the steam to escape (this will keep the sides from bursting). Bake at 400ºF for 15 minutes or until golden brown and filling is bubbling through holes.

Cool to room temperature before transferring to resealable plastic bags and storing in the freezer.

Makes: 8 pizza pops

BBQ Tofu Pizza

Found this one over at the vegan menu. Sounds great!



BBQ Sauce (version 2)

1 tbs. vegetable oil
1 large onion, diced
4 cloves garlic, minced

1/2 tsp. garlic salt
1/2 tsp. black pepper
1 tbs. Dijon mustard
1 tbs. ketchup
2 tsp. smoked paprika

1 cup fire-roasted whole tomatoes
1/2 cup bourbon (http://www.gourmetsleuth.com/Articles/Wine-and-Alcohol-644/alcohol-substitutes.aspx)
1/3 cup agave
1/4 cup balsamic vinegar

In a large frying pan over medium heat, heat oil and saute onion and garlic until translucent.

Add salt, pepper, smoked paprika, mustard, ketchup and simmer for 5 minutes.

Add tomatoes (we like to crush them with a potato masher) and the remaining ingredients. Bring it to a boil, then reduce the heat and simmer on low for 25-30 minutes until starting to thicken.

Remove from heat and add to the vita-mix (or blender) and puree until smooth. Use immediately, or store in refrigerator.

Who knew?

Hummus has been a staple in our house for as long as I can remember. It's probably our favorite condiment. We use it for dip for veggies and bagel chips and crackers. We use it as a substitute for pizza sauce on my *Mediterranean pizza. We use it on sandwiches and wraps... When DD1 was 6 months old, she was eating it by the spoonful. It's just always been here. But yet, I've never made it.

So this weekend I had a cpl cans of garbanzos in the pantry and viola... it IS easy! And better than store-bought, for sure. I didn't measure anything, but I can tell you what I put in it.

2 cans garbanzos pureed til smooth. Whiz in olive oil and lemon juice, fresh garlic and chives and onion powder. Add a little salt and Garlic Herb Mrs Dash and that was it. I didn't have any tahini to add, don't usually keep that in the fridge. This was just simple and delicious as is. Simple and flavorful and done in a flash. Of course now I feel like a complete nut for not trying this 10 yrs ago, but.... c'est la vie.

:)



* Mediterranean Pizza

Pizza crust warmed in the oven. Top with garlic hummus, fresh spinach, seasoned and thinly sliced heirloom tomatoes or olives, provolone or mozzerella cheese scattered across the top. Sprinkle with basil and oregano. So amazing!

Simple Summer Pizza

Fresh Veggie Pizza

one 12-inch pizza, 6 servings
Prep: 30 minutes
Stand: 10 minutes
Bake: 25 minutes

Ingredients

* 1 pound frozen whole wheat or white bread dough, thawed
* 2 medium zucchini and/or yellow summer squash, sliced
* 1 medium red, green or yellow sweet pepper, chopped
* 1 tablespoon olive oil or cooking oil
* 1-1/2 cups sliced fresh mushrooms
* 2 green onions, sliced (1/4 cup)
* 2 plum tomatoes, sliced
* 1 8oz can pizza sauce -- we chose to use a can of Italian Seasoned diced tomatoes. Doing this we also eliminated the sliced plum tomatoes in the toppings.
* 1/2 cup coarsely chopped pitted green and/or black olives
* 1 cup shredded mozzarella, provolone or Monterey Jack cheese (4 ounces)
* 1/4 cup grated Parmesan or Romano cheese

Directions

1. Preheat oven to 425 degree F. For dough: Place thawed bread dough on lightly floured surface and let rest 10 minutes. Roll into a 12-inch round on a lightly floured surface, building up edges slightly. (Be careful not to stretch too far; however if a hole appears, you can pinch it back together with your fingers.) Transfer pizza circle to a greased baking sheet. Here would be a good place to lightly brush the dough w olive oil, garlic and oregano for that hidden flavor boost. Using the tines of a fork, prick dough over entire surface. Bake about 8 minutes or until set but not browned.

2. Meanwhile, for veggies in a large skillet, cook and stir zucchini or squash and sweet pepper in hot oil for 3 minutes or until crisp-tender. Add mushrooms and onions. Cook and stir 2 minutes more or until just tender. Remove from heat. Stir in tomatoes.

3. Spread pizza sauce/tomatoes on hot crust to within 1 inch of edge. Using a slotted spoon, spoon zucchini mixture over sauce. Top with olives. Sprinkle with mozzarella and Parmesan. Bake about 15 minutes more or until crust is golden brown and cheese is melted. Makes one 12-inch pizza, 6 servings.

BRILLIANT!!

Credit to Slice.com - Sudoku Pizza