Tags: Baking, Beams, Cheese, Cooking, CooksRecipes, Corn, Food, Ham, Pizza, recipes, Sunday Pizza, Wild West Pizza
This week’s Sunday Pizza is Wild West Pizza. Here’s another Pita Bread Pizza and this one is topped with Ham, Beans, Corn, Peppers, and more! Another sure to please recipe from the CooksRecipes website! The Cooks site is loaded with a great selection of healthy and delicious recipes for all tastes and cuisines. http://www.cooksrecipes.com/index.html
Vegetable cooking spray
2 ounces sliced low-fat ham, cut into 3-inch strips – divided use
1 (15-ounce) can light red kidney beans or pinto beans, rinsed, drained
2 cup frozen, thawed or canned, drained whole kernel corn
3 cup sliced green onions and tops
3 cup chopped red or green bell pepper
4 to 6 ounces pepper Jack or mozzarella cheese, shredded – divided use
1 teaspoon dried oregano leaves
4 pita breads
2 medium tomatoes, chopped
1 – Spray small skillet with cooking spray; heat over medium heat until hot. Add ham and spray with cooking spray; cook over medium heat, stirring frequently, until browned and crisp, 2 to 3 minutes.
2 – Coarsely mash beans; stir in corn, onions, bell pepper, the cheese, and oregano. Season to taste with salt and pepper. Spread mixture evenly on pita breads; top with tomatoes and sprinkle with salt and pepper.
3 – Bake pizzas on cookie sheet at 400°F (220°C) until hot through, about 10 minutes. Sprinkle with cheese and remaining ham; bake until cheese is melted, 2 to 3 minutes.
Makes 4 servings.
Tags: Baking, BBQ Sauce, Cooking, Flatbread, Food, jennie o turkey, JENNIE-O® Slow Roasted Turkey Breast Roast, Pizza, recipes, Sunday Pizza, Sweet Barbeque Turkey Flatbread
This week’s Sunday Pizza is Sweet Barbeque Turkey Flatbread. It’s from the Jennie – O website. This one will be using the JENNIE-O® Slow Roasted Turkey Breast Roast along with toppings of Red Onion, Green Peppers, Red Peppers, Peaches, Jalapeño Jack Cheese, and BBQ Sauce all on top of a Whole Wheat Flatbread or 1 (10-inch) Prepared Pizza Crust. You can find it on the Jennie – O website along with all the other healthy recipes! http://www.jennieo.com/
Sweet Barbeque Turkey Flatbread
2 whole wheat flatbread or 1 (10-inch) prepared pizza crust
⅓ cup sweet barbeque sauce
1 ½ cups shredded JENNIE-O® Slow Roasted Turkey Breast Roast, grab-n-go dinner from the service deli
¼ cup thinly sliced red onion
⅓ cup sliced green pepper
⅓ cup sliced red pepper
⅓ cup diced peaches
1 cup shredded jalapeño Jack cheese
1 – Heat oven according to pizza crust package instructions. Place pizza crust on pizza pan and spread with barbeque sauce.
2 – Add turkey, onion, peppers, peaches and cheese. Bake according to package directions or until cheese is melted and crust is hot and golden brown.
Calories 390 Fat 20g
Protein 33g Cholesterol 95mg
Carbohydrates 18g Sodium 920mg
Fiber 2g Saturated Fat 10g
Tags: Baking, Beans, Breakfast, Brunch, Cheese, Chorizo, Cooking, Eggs, Food, Pizza, recipes, Sunday Pizza, Texas Border Breakfast Pizza
This week’s Sunday Pizza is a Texas Border Breakfast Pizza. You can serve this anytime of the day, Breakfast, Lunch, or Dinner! Salsa, Refried Beans, Onions, Chorizo, Spices, and Cheese make up this delicious Pizza! This one is from the CooksRecipes website which is stocked full of healthy and delicious recipes. http://www.cooksrecipes.com/index.html
1 (0.25-ounce) package active dry yeast or 2 1/4 teaspoons
1/2 cup warm water (105°F to 115°F)
4 cups unbleached high-gluten flour
1 tablespoon salt
1 teaspoon ground black pepper
1/4 cup olive oil
1/2 cup warm water
Topping for each small pizza (6 pizzas total):
1 tablespoon refried beans or black beans seasoned with onions, cilantro, cumin, chili powder, salt, pepper
1 to 2 ounces lightly sautéed chorizo
1 scrambled egg
1 to 2 ounces Wisconsin Monterey Jack, shredded
1 to 2 ounces Wisconsin Sharp cheddar, shredded
1 – To Make Dough: Dissolve yeast with 1/2 cup warm water, stir well, set aside. In a mixing bowl, combine flour, salt and ground pepper. Add olive oil to yeast mixture and stir well. Add yeast/oil mixture to flour. Add additional 1/2 cup warm water. Knead dough in bowl until it comes together in a compact ball. Turn dough out of bowl onto work surface and knead for 5 to 6 minutes until dough is smooth and not sticky. Put 1 teaspoon olive oil in mixing bowl. Place dough in the bowl and turn it twice to coat with oil. Cover bowl with plastic wrap and a kitchen towel and set in warm place to rise until double in bulk, about 1 1/2 hours.
2 – Punch down dough, turn it out of bowl onto work surface and knead for 2 minutes. Divide dough into 6 equal pieces (if not using all of the dough, extra can be wrapped and frozen). Roll each piece of dough into a circle 6 to 7-inches in diameter and about 1/8-inch thick.
3 – To Assemble Pizzas: Spread salsa over crust and spread beans over salsa. Layer additional toppings in this order: chorizo, scrambled egg, Monterey Jack and sharp cheddar cheese.
4 – Bake pizzas at 475°F (245°C) for 8 to 10 minutes until crust is brown and cheese starts to get brown and bubbly.
Makes 6 servings.
Tags: Baking, Basil, Cheese, Cooking, Food, Goat Cheese Turkey Meatball Wedges, Jennie - O Fully Cooked Home Style Turkey Meatballs, Pizza, recipes, Sunday Pizza
This week’s Sunday Pizza Recipe is Goat Cheese Turkey Meatball Wedges. Made using the delicious JENNIE-O® Fully Cooked Home Style Turkey Meatballs. The Meatballs along with all the toppings makes this on delicious dish that the whole family will enjoy! You can find this recipe along with all the other healthy and delicious Jennie – O recipes, Enjoy! https://www.jennieo.com/
Goat Cheese Turkey Meatball Wedges
10 JENNIE-O® Fully Cooked Home Style Turkey Meatballs
1 (6.5-ounce) package pizza dough mix
4 ounces goat cheese, softened
1 cup red and yellow cherry tomatoes, halved
½ cup freshly grated Parmesan cheese
fresh basil leaves
1 – Heat oven to 400°F. Cook meatballs according to package directions. Cut into quarters; set aside.
2 – Make dough according to package directions. Place on baking sheet. Spread with goat cheese.
3 – Top with meatballs, tomatoes and Parmesan cheese. Bake 12 minutes or until golden brown. Top with basil leaves. Cut into wedges.
Calories 320 Fat 21g
Protein 22g Cholesterol 95mg
Carbohydrates 13g Sodium 640mg
Fiber 1g Saturated Fat 10g
Jennie – O Fully Cooked Home Style Turkey Meatballs
For homestyle taste with convenience, try our fully-cooked turkey meatballs that are ready in 2-3 minutes.
Find this product in the freezer section of your grocery store.
Serving Size 84 g Total Carbohydrates 3 g
Calories 180 Dietary Fiber 0 g
Calories From Fat 110 Sugars 1 g
Total Fat 13.0 g Protein 16 g
Saturated Fat 4.0 g Vitamin A 0%
Trans Fat .0 g Vitamin C 0%
Cholesterol 80 mg Iron 10%
Sodium 400 mg Calcium 6%
Tags: Baking, Buffalo Chicken Pizza, Chicken, Cooking, CooksRecipes, Food, Pizza, recipes, Sunday Pizza, Wing sauce
This week’s Sunday Pizza is a Buffalo Chicken Pizza. If you take Chicken, Wing Sauce, Sour Cream, Cheese, and put it on top of a Pizza Pie what do you have?? This week’s Pizza, Buffalo Chicken Pizza. Also add some Blue Cheese, Green Onions, and Celery and you’ve got one delicious Pizza! You can find this recipe on the CooksRecipes website. http://www.cooksrecipes.com/index.html
Buffalo Chicken Pizza
Calling all hot wing lovers—it’s time to celebrate! Here’s THE pizza just for you!
6 ounces cooked chicken breast, sliced 1/2-inch thick
6 tablespoons hot pepper sauce for buffalo wings (such as Red Hot brand)
3/4 cup sour cream
1 (12-inch) pre-baked pizza crust
1/2 cup shredded Monterey Jack cheese
3/4 cup crumbled blue cheese
1 ounce green onions, chopped
2 ounces celery, minced
1 – Toss the cooked chicken with the red pepper sauce and marinate overnight.
2 – The next day, preheat the oven to 475°F (245°C).
3 – Place the pizza crust on a pizza pan or large baking sheet. Spread the sour cream evenly over the crust. Sprinkle the Monterey Jack cheese over the sour cream. Arrange the marinated chicken on top of the cheese.
4 – Bake for 8 to 10 minutes until the cheese is lightly browned and bubbly. Remove from the oven and sprinkle with the blue cheese, green onions, and celery.
Makes 4 servings.
Tags: Baking, Chicken, Cooking, CooksRecipes, Food, Monterey Jack Cheese, Monterey Jack Pita Pizza, Pineapple, Pizza, recipes, Sunday Pizza
This week’s Sunday Pizza is Monterey Jack Pita Pizza. Ingredients of low-fat Monterey Jack cheese, Chicken, and Pineapple. All on top of a Whole Wheat Pita Bread! It’s off the CooksRecipes website which has a fantastic selection of recipes for all cuisines. http://www.cooksrecipes.com/index.html
Monterey Jack Pita Pizza
1 (6-inch) whole wheat pita bread
1/2 cup shredded low-fat Monterey Jack cheese
2 (1/8-inch thick) slices cooked deli chicken (1 ounce each), cut into strips
1/2 cup diced fresh pineapple or canned pineapple tidbits in its own juice, drained
3 teaspoons pizza or pasta sauce
2 teaspoons finely chopped green onion
Chopped flat-leaf parsley for garnish (optional)
Preheat oven to 375°F (190°C).
Split pita into 2 rounds by placing pita flat on work surface and carefully cutting around the edge. Separate the 2 rounds and place, cut side up, on a work surface.
Spread each pita round with 1 1/2 teaspoons of pizza sauce. Top each pita with half of the cheese, chicken, pineapple, onion and parsley, if desired.
Bake for 8 to 10 minutes or until cheese is melted and edges are browned.
Makes 2 servings.
Nutritional Information Per Serving (1/2 of recipe): Calories 230; Total Fat 7 g; Saturated Fat 4 g; Cholesterol 40 mg; Sodium 700 mg; Calcium 25% Daily Value; Protein 20 g (9 grams from dairy); Carbohydrates 24 g; Dietary Fiber 3 g.
Tags: Artichokes, Baking, Cheese, Chicken, Chicken Pesto Pizza, Cooking, CooksRecipes, Food, Pesto Sauce, recipes, The Sunday Pizza
This week’s Sunday Pizza is a Chicken Pesto Pizza. Chicken, Pesto, Artichokes, and Provolone Cheese are the toppings that makes this Pizza. You can find this recipe on the CooksRecipes website, and while there check out their fantastic selections of recipes! http://www.cooksrecipes.com/index.html
Busy day? Fix the family this fast and tasty pizza using convenient, ready-to-use ingredients—throw in a green salad tossed with Italian dressing and supper is served!
A Family-Favorites Recipe.
1 (12-inch) pre-baked pizza crust
1/2 of a (7-ounce) container refrigerated pesto*
1 (10-ounce) package Italian flavored, fully cooked, carved chicken breast or other cooked chicken breast
1 (6-ounce) jar marinated artichoke hearts, drained and chopped
1 cup grated mozzarella, provolone or fontina cheese
1 – Preheat oven to 450°F (230°C).
2 – Spread the pizza crust with the pesto. Sprinkle with chicken, artichoke hearts and grated cheese. Season with freshly ground pepper, if desired.
3 – Bake on a pizza stone or baking sheet for 8 to 10 minutes, until the cheese begins to brown.
Makes 4 (2 slice) servings.
*If desired, freeze remaining pesto for use at another time.
* Two grilled chicken breasts from your local deli will yield 10 to 12 ounces.
* If shredded chicken is dry, toss with about 2 tablespoons of your favorite Italian dressing before placing on pizza.
Nutritional Information Per Serving (1/4 of recipe): Calories: 442; Total Fat: 25g; Saturated Fat: 6g; Total Carbs: 17g; Fiber: 0g; Protein: 35g; Sodium: 635mg.
Tags: Baking, Chicago-Style Pan Pizza, Cooking, Food, Italian sausage, Mushrooms, Pizza, recipes, Sunday's Pizza, Tomatoes
This week’s Sunday Pizza is Benny’s Chicago-Style Pan Pizza. This recipe was emailed to me from Benny to pass along, so I’m calling it Benny’s Chicago-Style Pan Pizza! He said this recipe was passed along to him by a neighbor and he’s been preparing it regular ever since. So thank you to Benny, and enjoy!
Benny’s Chicago-Style Pan Pizza
1 (1 pound) loaf frozen bread dough, thawed
1 pound bulk Italian sausage or turkey Italian sausage
2 cups shredded reduced fat mozzarella cheese
8 ounces sliced fresh mushrooms
1 small onion, chopped
2 teaspoons extra virgin olive oil
1 (28 ounce) can diced tomatoes, drained
1 teaspoon dried oregano
1/2 teaspoon sea salt
1/4 teaspoon fennel seed
1/2 teaspoon garlic powder
1/2 cup freshly grated Kraft Reduced Fat Parmesan Cheese
1 – Preheat the oven to 350 degrees F (175 degrees C). Press the dough into the bottom and up the sides of a greased 9×13 inch baking dish.
2 – Crumble the sausage into a large skillet over medium-high heat. Cook and stir until evenly browned. Remove the sausage with a slotted spoon, and sprinkle over the dough crust. Sprinkle mozzarella cheese evenly over the sausage.
3 – Add mushrooms and onion to the skillet; cook and stir until the onion is tender. Stir in the tomatoes, oregano, salt, fennel seed and garlic powder. Spoon over the mozzarella cheese. Sprinkle Parmesan cheese over the top.
4 – Bake for 25 to 35 minutes in the preheated oven, or until crust is golden brown.
Tags: Baking, Cooking, CooksRecipes, Fontina, Food, Italian sausage, Pizza, Pizza Provolone, Provolone, recipes, Sunday Pizza
This week’s Sunday Pizza is a Pizza Provolone. Top the pizza with a blend of provolone and fontina cheese, crumbled Italian sausage, roasted garlic and green onions. Please one and please them all with this week’s pizza! It’s from one of my favorite sites the CooksRecipes website. http://www.cooksrecipes.com/index.html
Pizza topped with a cheese blend of provolone and fontina, crumbled Italian sausage, roasted garlic and green onions.
1 (12-inch) pizza crust
4 ounces pizza sauce
2 cups shredded Wisconsin Sharp Provolone & Fontina Blend
4 ounces Italian sausage, cooked and crumbled
1 tablespoon roasted chopped garlic
8 whole green onions
1 – Spread pizza sauce on crust. Add 7 ounces of cheese blend. Sprinkle cooked sausage, garlic and whole green onions, placed like spokes on a wheel, on top of the cheese. Finish by spreading remaining cheese on top.
2 – Bake in a preheated oven at 450°F (230°C) for 8 to 10 minutes.
Makes 4 servings.
Tags: Baking, Cooking, Food, Greek Turkey Pita Wedges, JENNIE-O® Extra Lean Oven Roasted Turkey Breast, Pita Bread, Pizza, recipes, Sunday Pizza, Switch
This week’s Sunday Pizza is Greek Turkey Pita Wedges. Using Pita Bread and topping it with the JENNIE-O® Extra Lean Oven Roasted Turkey Breast. Other toppings include Onion, Olives, Feta Cheese, and Mint. You can find this recipe on the Jennie – O website along with all the other delicious and healthy recipes. https://www.jennieo.com/
6 pita breads, each cut into 6 wedges
¼ cup olive oil
garlic salt, if desired
2 cups chopped JENNIE-O® Extra Lean Oven Roasted Turkey Breast
1 green bell pepper, finely diced
1 tomato, finely diced
¼ cup finely diced red onion
¼ cup PELOPONNESE® pitted kalamata olives, cut into slivers
½ cup feta cheese, crumbled
¼ cup chopped fresh parsley
2 tablespoons chopped fresh mint
2 tablespoons lemon juice
1 – Heat oven to 375°F. Arrange pita bread on baking sheet.
2 – Brush with olive oil and sprinkle with garlic salt, if desired. Bake 10 minutes or until crisp.
3 – In medium bowl, combine turkey, green bell pepper, tomato, red onion and olives. Gently stir in cheese, parsley, mint and lemon juice. Top pita wedges with turkey mixture.