Riz Za Pizza Recipes

CROATIAN RIZI-BIZI (RICE AND GREEN PEAS)

Steps:

• Sauté finely minced onion on butter and when transparent add green peas and parsley leaves (it will be even better if you use baby onions).
• Add some water and cook until green peas are almost soft (skip this if you use canned green peas, just sauté onion a bit). At the moment peas are soft; all liquid must evaporate, but be careful not to burn green peas.
• Add some more butter and whole rice. Sauté it until rice become greasy with butter, than add water, salt and pepper. Usual measure of the manufacturer for cooking rice is 1:3 (rice: water), so do it as they say.
• Cook rice stirring occasionally until rice is done.
• Put rice in casserole pot (greased with some butter) and put it in preheated oven (180°C) for 15 minutes. Serve hot.

JAN'S JALAPENO POPPER PIZZA

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Place the bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Remove bacon with a slotted spoon to drain on paper towels, reserving drippings in the pan.
• Saute onion in bacon drippings until translucent, 5 to 7 minutes. Add garlic; continue to saute until garlic is golden, 2 to 3 minutes. Season the onion mixture with cumin, oregano, and black pepper. Stir cream cheese and sour cream into the onion mixture until smooth and spreadable.
• Spread the cream cheese mixture evenly over the pizza dough; top with mozzarella and Cheddar cheeses. Arrange bacon and jalapeno pepper rings over the cheese layer. Sprinkle parsley over the entire pizza.
• Bake in preheated oven until crust is firm and crispy and the cheese is browned and bubbly, about 30 minutes.

ZACHARY'S STUFFED PIZZA RECIPE - (3.8/5)

Steps:

• For the dough, dissolve sugar and yeast in warm water in large bowl. Let stand until bubbly, 15 minutes. Stir in oil. Stir in 4 cups flour until smooth. Stir in remaining flour as needed to make a stiff dough that's springy, not sticky. Knead on lightly floured board until smooth and elastic, 3 to 5 minutes. Place in greased bowl. Turn dough once to coat top with oil, cover with tea towel and allow to rise in warm place until doubled in size, about 1 hour 20 minutes. For the tomato sauce filling, heat olive oil in large saucepan over medium heat and saute garlic until fragrant, 1 minute. Stir in tomatoes, oregano, basil, salt to taste and pepper. Simmer over low heat until thick, 30 minutes. For assembly, roll 2/3 of dough on lightly floured surface to form 16-inch circle. Fit into 12- to 14-inch deep-dish pizza pan. Make sure dough is pressed against sides of pan and extends 1/4 inch over rim. Combine mozzarella, Parmesan and Romano cheeses. Spread mixture evenly over dough. Roll remaining 1/3 dough on lightly floured surface to form 14-inch circle. Place over filled dough. Fold bottom crust over top crust and seal. Cut off any excess dough near top rim of pan. Pour Tomato Sauce Filling over top layer of dough. Bake at 450 degrees until crust is golden, 25 to 30 minutes. This recipe yields 6 to 8 servings. Each of 8 servings: 510 calories; 419 mg sodium; 27 mg cholesterol; 19 grams fat; 67 grams carbohydrates; 17 grams protein; 0.66 gram fiber.

RIZ-ZA-PIZZA

Steps:

• Preheat oven to 400F degrees.
• In a bowl combine rice, parmesan cheese and egg; press onto lightly greased foil lined baking sheet to form an 8 inch circle.
• Spread with tomato sauce or pesto sauce if preferred and top with mozzarella, tomato, mushrooms and green onions.
• Bake in 400f degree oven until toppings are cooked, cheese is golden and bubbly and outer crust is crisp on the edges, about 15 minutes.