October 2020 – Pizza

Spaghetti Pizza

Pat Miller, Leola

  • 1 lb. spaghetti, cooked
  • 2 eggs
  • ½ cup milk
  • 4 cups mozzarella cheese, divided
  • 32 oz. spaghetti sauce
  • parmesan cheese
  • oregano

Optional Toppings:

  • onion, peppers, pepperoni, mushrooms, sausage, etc.

Mix together spaghetti, eggs, milk and 1 cup mozzarella cheese. Spread on greased broiler pan and bake at 400°F for 15 minutes.

Spread spaghetti sauce and remaining 3 cups mozzarella cheese on top. Top with meat and vegetables of your choice. Sprinkle with parmesan cheese.

Bake at 350°F for 30 minutes. Sprinkle with oregano.

 

Chicken Club Pizza

Lauren Zimmerman, Akron

  • prebaked pizza crust
  • 2/3 cup ranch dressing
  • 2/3 cup sour cream
  • ¼ cup parmesan cheese
  • ½ lb. bacon, fried and crumbled
  • 1½ cups chicken, cooked and chopped
  • tomatoes, sliced
  • onions, sliced
  • mozzarella cheese

Combine ranch dressing and sour cream. Spread on pizza crust.

Arrange parmesan, chicken, bacon, tomatoes and onions on top and sprinkle with mozzarella cheese. Drizzle additional ranch dressing over top.

Bake at 400°F until golden brown.

 

Hoagie Pizza

Lauren Zimmerman, Akron

  • 12” prebaked pizza crust
  • ¾ cup mayonnaise
  • ¼ cup Dijon mustard
  • 4 tablespoons dill pickle juice
  • 8 oz. mozzarella cheese
  • 6 to 8 slices ham
  • ½ lb. hamburger, browned
  • ½ head lettuce, shredded
  • 2 tomatoes, sliced
  • Italian dressing or other dressing of your choice

Mix mayonnaise, mustard and pickle juice. Spread over crust. Top with ham, hamburger and cheese. Bake at 400°F for 15 minutes.

Let pizza cool slightly, then add lettuce and tomatoes. Drizzle Italian dressing over pizza.

 

Vegetable Pizza

Karla Sensenig, Denver

  • 2 cans crescent rolls
  • (2) 8 oz. packages cream cheese, softened
  • ½ pk. Mrs. Grass vegetable soup mix
  • ½ pk. Hidden Valley Ranch dressing mix
  • 4 cups vegetables of your choice, chopped fine (broccoli, cauliflower, shredded carrots, celery, radishes, peppers, onions, etc.)
  • 2 cups shredded cheddar cheese
  • ½ lb. ham or fried crumbled bacon (optional)

Flatten out crescent rolls side by side on an 11”x15” cookie sheet. Bake according to package directions (can bake a little longer if you want a firmer crust).

Mix together cream cheese, soup mix and dressing mix; spread on cooled crust. Top with 4 cups of chopped vegetables. Top with cheese and meat.

Note: You can use a whole packet of ranch dressing mix and omit the soup mix if desired.

 

Reuben Pizza with Pickles

Gloria Dougherty, Akron

“Delicious!”

Sauce:

  • ¼ cup mayonnaise
  • 3 tablespoons dill pickle relish
  • 2 tablespoons chili sauce
  • 1 tablespoon ketchup
  • 1 tablespoon minced fresh garlic
  • salt and pepper to taste

Pizza:

  • 1 lb. purchased pizza dough, room temperature
  • cornmeal
  • 1 cup diced cooked corned beef
  • 1 cup well-drained sauerkraut
  • 1½ cups shredded Swiss cheese
  • 1 cup shredded part-skim mozzarella
  • 1 teaspoon caraway seeds
  • sliced kosher dill pickle spears (optional)

Preheat oven to 400°F with a baking stone inside.

For the sauce, combine mayonnaise, relish, chili sauce, ketchup and garlic; season with salt and pepper.

For the pizza, roll dough on a lightly floured surface to 12” in diameter. Sprinkle cornmeal on a pizza peel, then place rolled dough on top. Spread sauce on dough leaving a 1/2” border. Layer on corned beef, sauerkraut, cheeses and caraway seeds.

Slide pizza onto baking stone and bake until golden, about 20 minutes. Transfer pizza to a cutting board; let cool 10 minutes, then slice. Top pizza with sliced pickles before serving.