Upside-down Pizza

2 Tbsp olive oil
1 cup chopped onion
1 cup chopped mushrooms
4 cloves garlic, minced
2 lbs ground turkey
2 (15 oz) can Italian-style tomato sauce
2 tsp dried basil
1 cup chopped pepperoni
1 tsp pepper
3 cups shredded mozzarella cheese
1 (13.8 oz) pkg prepared pizza dough

1. Heat the oven to 400 °. In a large skillet, heat the oil over medium high heat. Add the onion, mushrooms and garlic and cook stirring frequently, until the onions begin to soften, about 3 minutes. Add the turkey and continue to cook and stir, breaking the meat into small pieces, until it is no longer pink, about 8 minutes.
2. Stir in the tomato sauce, basil and pepperoni and cook until heated through, about 5 minutes. Add the pepper, then transfer the mixture to a 9x13 casserole dish.
3. Scatter the cheese on top and later on the pizza dough. Bake the casserole until the dough is golden, about 20 minutes. To serve, spoon out portions with a large serving utensil.

Kind of fun and different! I made a full recipe but made it in 2 pans so I could freeze one. And even with one 8x8 we still had some leftovers. And I used beef instead of turkey and I also used a big can of pasta sauce instead of the tomato sauce and it was pretty tasty!

White Bean Pizza Dough

I've tried this out multiple times and think I finally have it mastered now. The next step will be making the flour from dry white beans, but that might be aways down the road yet.

1 cup warm water
1 Tbsp yeast
1 can white beans, drained, rinsed and pureed
1 Tbsp sugar
3-4 Tbsp olive oil
1/2 tsp salt
3-4 cups flour (mixture of any kind - white, wheat or bean)
1 tsp oregano
1/2 tsp (or more to taste) garlic powder

1. Put water in mixing bowl, sprinkle in yeast and sugar and let stand about 5 minutes.
2. Put beans into food processor and pulse until smooth. Stir beans into yeast mixture. Add about 2 cups of flour and the oil. Stir until dough comes together. Let rest for a few minutes (3-5). Add salt, oregano, garlic powder and the rest of flour to dough until dough is soft and smooth, but don't let it get stiff.
3. Once the flour is mixed into the dough knead for 5-10 minutes on low speed. Cover the dough and lit rise for about an hour, or until doubled in size.
4. Add favorite toppings and bake 10-15 min @ 450 °

This makes enough to cover a big cookie sheet (11x15 ) and still have some left over. I'm guessing it would make 2 big round pizzas. I usually wrap my leftover dough tightly and put it in the fridge for a couple days and then make bread sticks with it. You could also freeze it. It is a great way to sneak in a little extra fiber and protein and it doesn't change the flavor!

Pizza Sauce

1 lrg Can of Tomato sauce
1 small can of Tomato paste
1 tsp salt
1/2 tsp Garlic Salt
1/2 tsp Pepper
1/2 tsp Oregano
1 TBLSP dried onion flakes

warm on stove, blend well.

Beckys' Best Pizza Crust

So one of my cousins wives is SO talented. She has competed in the Pillsbury Bake Off.
She created this recipe and was nice enough to pass it on to me.
For baking this pizza you need a 15" air pan (it has holes in it) I bought mine at Smith's
This makes 2-15" pizzas.

1 cup WARM water (make sure it is warm I have killed the yeast, it seems to happen easily with this recipe)
1 TBSP Yeast
1 TBSP Brown Sugar
Let yeast, sugar SOFTEN for a few min.
11/4 cup warm water
1/3 cup oil
1/4 cup Parmasean cheese (the powdered kind)
1/4 cup corn meal
1 tsp. Baking Powder
1tsp. Salt
2 cups Whole Wheat flour
2 cups white flour

After the yeast has softened, add the WET ingredients then the DRY, Mix well about 5 min.
Rest 10 min, before rolling out split into two balls.

I heat the pan up a little before I put the dough onto it and don't forget to SPRAY THE PAN WITH PAM BEFORE PUTTING THE DOUGH ON.
Spray some tin foil with Pam and cover pizza if the top tends to cook faster.

COOK ON 550* (YES THAT IS RIGHT) FOR 10 MIN.
ON THE LOWEST SETTING JUST ABOVE THE ELEMENT, (She says sometimes she cooks it right on the element)

Pizza Roll- Ups

* 1 loaf frozen french bread, Italian bread dough or all purpose dough ( I used the homemade french bread recipe I just put on here and it was sooooo good, I definitely recommend using that if you have the time)
* 1 package of pepperoni
* 1/4- 1/2 C. of spaghetti sauce
* 2 C. grated mozzarella cheese
( I didn't add these since I thought there would be enough spices but you are welcome to try it)
* 1 T. fresh parsley
* 1 tsp. Italian herb seasoning

1. Thaw dough if frozen and roll out into a rectangle about 1/4 inch thick.
2. Spread spaghetti sauce over dough
3. Put pepperoni, mozzarella cheese and seasonings on top.
4. Roll dough length wise like a jelly roll and cut into 1 inch sections
5. Cook on cookie sheets sprayed with nonstick spray
6. Bake for 20-25 min @ 400*
7. If freezing allow to cool and place in zip lock bags

Pizza Hut Crust

I know this week's theme is canning, but I just made this pizza dough the other night and was AMAZED at how easy it was so I thought I had better share! I got it from my sister's neighborhood cookbook.

• 1 cup warm water
• 1 Tbsp sugar
• 1 Tbsp yeast
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 2 Tbsp butter (slightly softened)
• 3 cups flour
• 1 tsp oregano

Mix water, sugar and yeast; let stand until yeast rises (about 5 minutes). Add the remaining ingredients; knead for 10 minutes. Let rise until doubled. Roll out and add pizza toppings. Bake 10-15 minutes at 450 degrees.
I made mine in the Kitchen Aid and it was a snap! It makes enough for about 2 pizzas, I made mine in a big jelly roll pan. Jeremy even ate his crusts which never happens so it must be pretty good!

Grilled Pizza

Hey- I arrived here late so I want to add to some older themes that I missed out on. This is a new recipe (or idea) that we have just tried this summer. It's unique and a lot of fun. And yes, this is pizza on the grill!!

Ingredients:
your favorite pizza dough recipe
your favorite toppings


Get all your toppings ready to go. Roll out your pizza dough to a size that will fit onto your grill. If you are a beginner, you may want to start with smaller sizes. Baste one side of the dough with olive oil (I added minced garlic to my oil last night & it gave a nice flavor). Place the oiled side down on the grill and close the lid. Here is where you need to really watch it. The temperature of your grill will determine how fast it will cook. It should take about 2-5 minutes. Large bubbles are a sign to turn the dough over. Once the first side has a few charred marks on it, oil the remaining side with oil and then flip the dough over. Close the lid. Again, another 2-5 minutes or until you get those marks. You are not trying to completely cook your dough at this stage!

Remove the dough from the grill and quickly add your sauce and toppings. Place pizza back onto grill until cheese is melted. If your dough finishes cooking before the cheese melts you can throw it under your broiler to finish melting the cheese. Be careful when loading toppings... you want to be able to manage the pizza without losing them into the grill. Remember to pre-cook your meats...I'm not insulting your intelligence, some just might forget. Now get out and try this before the summer is over!

TIPS: Sprinkling oregano on top of the cheese is a secret to great tasting pizzas.
Be adventurous and try different sauces and toppings. ex. alfredo or garlic sauces
You can also add italian spices to the dry ingredients when making your dough for extra flavor.