Chili Bruschetta Pizza Recipes

CONTEST-WINNING PEPPERONI PIZZA CHILI

Steps:

• In a Dutch oven, cook the beef, sausage, onion, green pepper and garlic over medium heat until meat is no longer pink; drain., Stir in the salsa, beans, pizza sauce, pepperoni, water, chili powder, salt and pepper. Bring to a boil. Reduce heat; cover and simmer until heated through, about 20 minutes. Sprinkle servings with cheese. Freeze option: Before adding cheese, cool chili. Freeze chili in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary. Sprinkle each serving with cheese.

BRUSCHETTA PIZZA

Steps:

• In a small skillet, cook sausage over medium heat until no longer pink; drain. Place crust on an ungreased baking sheet. Top with pepperoni, sausage and cheese. Bake at 450° for 10-12 minutes or until cheese is melted., In a small bowl, combine the tomatoes, sliced basil, oil, garlic, thyme, vinegar, salt and pepper. Spoon over pizza. Garnish with additional basil if desired.

GIARDINIERA BRUSCHETTA

Steps:

• Place an oven rack in the middle position. Preheat the oven to 450 degrees F.
• Line a baking sheet with aluminum foil. Split the loaf lengthwise and place cut-side-up on the baking sheet.
• In a small bowl, combine the butter, mayonnaise, provolone, oregano, parsley, basil, red pepper flakes, Worcestershire sauce, garlic, salt and pepper and mix with a small rubber spatula until fully combined.
• Spread an even layer of the butter mixture on the cut sides of the bread. Bake until the cheese has dark spots and the edges of the bread are golden brown and crisp, begin checking at 12 minutes. Remove from the oven.
• Scatter the giardiniera all over the bread. Top with Parmesan and fresh herbs. Slice and serve immediately.

CHILI BRUSCHETTA PIZZA

Steps:

• Preparation Time: Approximately 5 minutes Cook Time: Approximately 20 minutes Preparation: Heat oven to 425ºF. Put pizza crust on a baking sheet or pizza pan. Brush olive oil evenly over crust. Spread chili and tomatoes on top. Combine mozzarella, Parmesan, garlic, oregano and black olives, if desired; sprinkle over pizza. Bake 15 to 20 minutes until golden brown. Garnish with basil. *If chili needs thickening, simmer until the desired consistency is reached. Other varieties of chili may be substituted for vegetarian chili, such as no-bean chili or turkey chili (with consequent changes to the nutrition information). Servings: 5 Nutritional Information Per Serving: Calories 310; Total fat 11g; Saturated fat 2.5g; Cholesterol 5mg; Sodium 720mg; Carbohydrate 43g; Fiber 8g; Protein 14g; Vitamin A 20%DV*; Vitamin C 6%DV*; Calcium 20%DV; Iron 20%DV *Daily Value

CHILI BRUSCHETTA PIZZA

Steps:

• Heat oven to 425ºF. Put pizza crust on a baking sheet or pizza pan. Brush olive oil evenly over crust. Spread chili and tomatoes on top. Combine mozzarella, Parmesan, garlic, oregano and black olives, if desired; sprinkle over pizza. Bake 15 to 20 minutes until golden brown. Garnish with basil.
• *If chili needs thickening, simmer until the desired consistency is reached. Other varieties of chili may be substituted for vegetarian chili, such as no-bean chili or turkey chili (with consequent changes to the nutrition information).
• Nutritional Information Per Serving: Calories 310; Total fat 11g; Saturated fat 2.5g; Cholesterol 5mg; Sodium 720mg; Carbohydrate 43g; Fiber 8g; Protein 14g; Vitamin A 20%DV*; Vitamin C 6%DV*; Calcium 20%DV; Iron 20%DV.
• *Daily Value.

BRUSCHETTA PIZZA

Steps:

• Preheat oven to 400. In a bowl combine diced tomatoes, diced onions, minced garlic and dried basil. Set aside1/2 cup of this mixture. Spread pre baked pizza crust with sun dried tomato pesto. Sprinkle remaining tomato mixture over top of the sun dried pesto -- still reserving the 1/2 cup of this mixture for later use. Top with mozzarella cheese and bake for 10-15 minutes or until golden and cheese is bubbling. Remove from oven and top with fresh basil leaves and reserved tomato mixture. Serve on the patio with a nice glass of wine.
• *you can also add green or red peppers, olives and I cooked chicken. I always add the olives and the cooked chicken to mine -- mmmm! I use pre baked boboli pizza crust for this.

PORTOBELLO BRUSCHETTA WITH ROSEMARY AIOLI

Steps:

• In a small bowl, mix aioli ingredients. Refrigerate, covered, until serving. , Preheat oven to 375°. In a small bowl, whisk marinade ingredients until blended. Place mushrooms in a 13x9-in. baking dish; drizzle with 1/4 cup marinade. Bake, covered, 35-40 minutes or until tender. Remove from baking dish; cool slightly. Cut into 1/2-in. strips., In a large skillet, heat 2 tablespoons oil over medium heat. Add red onions; cook and stir 8-10 minutes or until softened. Reduce heat to medium-low; cook 30-40 minutes or until deep golden brown, stirring occasionally. Add remaining marinade; cook 4-6 minutes or until onions are glazed, stirring occasionally., Place red peppers on a foil-lined baking sheet. Broil 4 in. from heat until skins blister, about 5 minutes. With tongs, rotate peppers a quarter turn. Broil and rotate until all sides are blistered and blackened. Immediately place peppers in a bowl; let stand, covered, 20 minutes., Peel off and discard charred skin from peppers. Remove stems and seeds. Chop peppers; return to bowl. Add green onions, basil, garlic, salt, pepper and 1 tablespoon oil. Toss to combine., Place baguette slices on ungreased baking sheets; brush with remaining oil. Bake at 375° for 4-6 minutes on each side or until golden brown., To serve, top toasts with mushrooms, arugula, onions and pepper mixture. Bake 5-8 minutes longer or until heated through. Drizzle with aioli.