VEGETABLE APPETIZER PIZZA
My sister brought this recipe with her when she was visiting from California. We served it at a family get-together and everyone just loved it. We're often asked to bring it to potlucks. -Marcia Tiernan, Madrid, New York
Provided by Taste of Home
Categories Appetizers
Time 25m
Yield 4 dozen.
Number Of Ingredients 12
Steps:
- Unroll two tubes of crescent dough and press into each of two ungreased 15x10x1-in. baking pans; seal seams and perforations. , Bake at 375° for 8-10 minutes or until lightly browned. Cool completely on a wire rack., In a small bowl, beat the cream cheese, mayonnaise and dill until smooth. Spread over crusts. Sprinkle with vegetables, olives and cheese. Cover and refrigerate for at least 1 hour. , Cut into squares. Refrigerate leftovers.
Nutrition Facts : Calories 93 calories, Fat 3g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 281mg sodium, Carbohydrate 11g carbohydrate (3g sugars, Fiber 0 fiber), Protein 5g protein. Diabetic Exchanges
CALIFORNIA PIZZA
With chicken, olives and avocados, this is a refreshing change of pace from the ordinary pizza.
Provided by Betty Crocker Kitchens
Categories Entree
Time 45m
Yield 8
Number Of Ingredients 12
Steps:
- Heat oven to 425°F. Mix tomato sauce, oregano, basil, salt, garlic powder and pepper; set aside. Stir Bisquick mix and cold water until soft dough forms. Pat or roll dough into 12-inch circle on ungreased cookie sheet with hands dusted with Bisquick mix; pinch edge, forming 1/2-inch rim. Or pat dough in 12-inch pizza pan.
- Sprinkle 1/2 cup of the cheese over dough. Spread tomato sauce over top. Top with chicken and olives. Sprinkle with remaining 1 cup cheese.
- Bake 20 to 25 minutes or until crust is golden brown and cheese is bubbly. Garnish with avocado slices.
Nutrition Facts : Calories 315, Carbohydrate 23 g, Cholesterol 50 mg, Fiber 2 g, Protein 19 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 980 mg
APPETIZER PIZZAS
To keep a summer kitchen cool, we suggest preparing these pizza appetizers on the grill! A variety of ingredients tops flour tortillas for three terrific tastes. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Appetizers
Time 40m
Yield 9 appetizer pizzas.
Number Of Ingredients 17
Steps:
- Brush one side of each tortilla with oil. Place oiled side down on grill rack. Grill, uncovered, over medium heat for 2-3 minutes or until puffed. Brush tortillas with oil; turn and top with pizza toppings. , For Traditional Pizzas: Top three grilled tortillas with pepperoni and cheese. Cover and grill for 2-3 minutes or until cheese is melted. Cut into wedges; serve with pizza sauce. , For Mediterranean Pizzas: Top three grilled tortillas with tomato, olives, feta cheese and onions. Cover and grill for 2-3 minutes or until cheese is heated through. Cut into wedges; serve with hummus. , For Margherita Pizzas: Top three grilled tortillas with tomato slices, mozzarella cheese and basil. Cover and grill for 2-3 minutes or until cheese is melted. Cut into wedges; serve with pesto.
Nutrition Facts : Calories 358 calories, Fat 25g fat (8g saturated fat), Cholesterol 28mg cholesterol, Sodium 827mg sodium, Carbohydrate 22g carbohydrate (4g sugars, Fiber 4g fiber), Protein 12g protein.
CALIFORNIA APPETIZER PIZZA
I got this recipe from a Pampered chef cookbook, and my husband and I made it for a Christmas-eve party. It was an absolute hit. Very tasty, and refreshing.
Provided by Pansori
Categories Cheese
Time 25m
Yield 10 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F.
- Unroll crescent dough; separate into 8 triangles.
- On a round baking stone arrange triangles in a circles with points in the center and wide ends toward the outside.
- Using lightly floured rolling pin roll out dough to a 12-inch circle, pressing seams together to seal.
- Bake 12-15 minutes, or until light golden brown.
- Remove from oven; cool completely.
- Mix together avocado, lemon juice, salt, onion and sour cream; mix well.
- Spread mixture evenly over crust.
- Shred cheese over avocado mixture.
- Sprinkle chopped crabmeat and tomato over cheese.
- Snip cilantro and sprinkle over top.
- Cut into squares.
GRILLED CALIFORNIA PIZZAS
Steps:
- For the dough, combine the water, yeast, honey, and olive oil in the bowl of an electric mixer fitted with a dough hook. Add 3 cups flour, then the salt, and mix. While mixing, add 1 more cup of flour, or enough to make a soft dough. Knead the dough on low to medium speed for about 10 minutes until smooth, sprinkling it with flour, if necessary, to keep it from sticking to the bowl.
- When the dough is ready, turn it out onto a floured board and knead by hand a dozen times. It should be smooth and elastic. Place the dough in a well-oiled bowl and turn it several times to cover it lightly with oil. Cover the bowl with a kitchen towel. Allow the dough to rest at room temperature for 30 minutes.
- Divide the dough into 6 equal parts and roll each one into a smooth ball. Place the balls on a baking sheet and cover them with a damp towel. Allow the dough to rest for 10 minutes. Use immediately, or refrigerate for up to 4 hours.
- If you've chilled the dough, take it out of the refrigerator approximately 30 minutes ahead to let it come to room temperature. Roll and stretch each ball into a rough 8-inch circle and place them all on baking sheets sprinkled with cornmeal. (You will be able to fit 2 pizzas on each 18 by 13-inch baking sheet.)
- Light your grill and wait until it's hot.
- Place the pizzas directly onto the grill and cook on 1 side for 1 minute. Turn the pizzas over and brush with olive oil or garlic oil.
- Top the pizzas with any toppings you wish, piling them high. Drizzle each pizza with 1 tablespoon of olive oil. Put the lid on your grill and cook for 5 minutes more, until the crust is crisp and the toppings are cooked.
CALIFORNIA FLATBREAD
Provided by Food Network Kitchen
Time 40m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 475 degrees F. Cook the bacon in a large skillet over medium heat until crisp, about 10 minutes. Remove with a slotted spoon and drain on paper towels. Add the tomatoes to the drippings in the pan and cook, turning once, until slightly softened, about 2 minutes.
- Brush a large rimmed baking sheet with olive oil. Stretch the pizza dough to fit the pan (if the dough shrinks back, let it rest a few minutes before continuing). Prick the dough all over with a fork. Top with the tomatoes, reserving the bacon drippings. Bake until the crust is golden brown, 12 to 15 minutes.
- Remove the flatbread from the oven; top with the goat cheese. Season with salt and pepper. Toss the sprouts and arugula with 1/2 tablespoon of the reserved bacon drippings (rewarm, if necessary), the lemon juice, and salt and pepper. Top the flatbread with the greens and bacon.
CALIFORNIA GRILLED PIZZA
Cook a fresh pizza topped with mushrooms, onion, and marinated artichoke hearts right on the grill in just minutes using a prebaked pizza crust on sheets of foil to keep everything nice and neat. This recipe makes 2 delicious pizzas.
Provided by Reynolds Kitchens(R)
Categories Trusted Brands: Recipes and Tips Reynolds®
Time 20m
Yield 6
Number Of Ingredients 10
Steps:
- Preheat grill to medium-high. Place each pizza crust on a sheet of Reynolds Wrap® Aluminum Foil; set aside.
- Heat olive oil in a small skillet over medium heat. Add garlic and onion; cook, stirring frequently, until onion is softened.
- Brush pizza crust with olive oil mixture; arrange the onion, tomatoes, artichoke hearts, mushrooms and basil on crust. Sprinkle with cheese.
- Grill pizza on foil sheets in covered grill for 5 to 7 minutes or until cheese is melted.
Nutrition Facts : Calories 224.4 calories, Carbohydrate 27 g, Cholesterol 10.8 mg, Fat 9.2 g, Fiber 1.9 g, Protein 10 g, SaturatedFat 2.5 g, Sodium 361.2 mg, Sugar 2.1 g
FAMOUS CALIFORNIA PIZZA DOUGH
One product of my online interview with Wolfgang Puck was being given his pizza dough recipe to publish. I don't think this recipe is any kind of secret, and I'm sure it's been published many times, but I had never personally tried it, so I decided to do this recipe check out this iconic dough for myself.
Provided by Chef John
Time 1h35m
Yield 16
Number Of Ingredients 7
Steps:
- Combine yeast, honey, and 1/4 cup warm water in a large bowl with a whisk. Let stand to dissolve, about 10 minutes.
- Add salt, 1 tablespoon olive oil, remaining 3/4 cup warm water, and 1 cup flour to the mixture and stir until a batter forms. Add another 1 cup flour; stir to combine. Add 1/2 cup more flour and combine.
- Turn dough out onto a surface dusted with 1/4 cup flour. Knead until a smooth, fairly firm, slightly sticky dough is achieved, adding more flour as needed.
- Transfer dough to a lightly oiled bowl and cover with a damp towel. Let sit in a warm place until doubled in size, 30 to 40 minutes.
- Turn dough out onto a lightly floured cutting board and pat down with your hand. Divide dough into 4 equal pieces. Stretch and fold each piece down and under, tucking as you go, to form pizza dough rounds.
- Cover with a towel and let sit in a warm place until doubled in size, 20 to 30 minutes.
- Preheat the oven to 450 degrees F (230 degrees C). Dust a baking sheet with cornmeal.
- Transfer dough rounds to a lightly floured board and press each piece out to desired thickness, starting in the center, until 8 to 10 inches wide. Form a crust shape around the outer edges with your fingertips.
- Transfer one round of pizza dough to the prepared baking sheet and brush with 1 tablespoon olive oil. Top with any sauce and toppings you like.
- Bake in the lower rack of the preheated oven for 5 minutes. Move to the center of the oven and continue to bake until golden, about 10 minutes more. Repeat to bake remaining pizzas.
Nutrition Facts : Calories 126.8 calories, Carbohydrate 18.7 g, Fat 4.5 g, Fiber 0.8 g, Protein 2.5 g, SaturatedFat 0.6 g, Sodium 121.3 mg, Sugar 0.5 g
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