Quinoa Pizza Bites

Kristen W

Yield: 12 large or 24 mini (in muffin tins)

                  *one adult serving is about 4 - 6 minis or 2 - 3 large

1 c. quinoa (cook with 1 ½ c. water)

2 eggs

1 small onion, minced (you can do chopped, but texture is not as good)

About ¾ shredded mozzarella (we use the fat free kind because you can’t tell as much when it’s used for cooking!)

1 tsp. minced garlic

½-3/4 c. chopped turkey pepperoni slices

½ c. pizza sauce

¼ c. parmesan cheese (or less if you don’t want as much)

Seasonings

        *adjust according to the flavors you like

• ¾ tsp. dried basil (or ¼ c. fresh)
• ½ tsp. paprika
• ¾ tsp. oregano
• 1/8 tsp. crushed red pepper flakes
• 1/8 tsp. cumin
• cayenne pepper
• chili powder
• pepper
• optional: ½ tsp. salt (we forgot it and they still tasted great)

Cook quinoa. Mix all ingredients together in a medium bowl. Spoon mixture into greased muffin tins. Fill most of the way to the top (all the way to the top for mini ones) and press down firmly. Bake at 350 for 17-20 minutes for minis, or 25-28 minutes for larger muffin tins. Allow to cool (or they’ll fall apart) and remove from tin using a plastic spoon. Serve with warmed pizza sauce for dipping.

Freezing:

Allow to cool completely. Place on a flat cookie sheet or dish. Once frozen, you can place them all in a bag. To reheat, microwave for 30 seconds to a minute.

Pesto Margherita Pizza

Steven and Kristen W.

Yield: one pizza

SAUCE:

Pesto sauce

Pasta sauce

Dried basil

TOPPINGS:
Fresh mozzarella

Sliced tomato

Fresh spinach leaves

Shredded mozzarella

Use any pizza base (see pizza crust recipes)

Once crust is rolled out, place on cookie sheet or pizza stone sprinkled with corn meal.

Put a layer of sauce on the crust, consisting of about 1 cup pasta sauce and ¼ cup pesto. Sprinkle with dried basil (about 1 tsp. depending on size of crust)

Top with fresh mozzarella, sliced tomato and spinach leaves. Top again with a little shredded mozzarella and cook according to directions for crust recipe  (or at 425 degrees for about 10 minutes until cheese is bubbly.)

BBQ Pizza

Steven W.

Yield: one pizza

SAUCE:
BBQ sauce

Ranch dressing

TOPPINGS:
1 white or red onion

Mozzarella cheese

Cooked chicken

Use any pizza base (see pizza crust recipes)

Once crust is rolled out, place on cookie sheet or pizza stone sprinkled with corn meal.

Put a layer of bbq sauce and ranch dressing on the crust. Add diced white or red onions (I like mine sautéed first) and chicken that has been thinly sliced and cooked in a fry pan (I add garlic salt, onion powder and pepper to the chicken). Top with shredded mozzarella cheese and cook according to time directions for pizza crust recipe (or at 425 degrees for about 10 minutes until cheese is bubbly.)

Thin-but-soft Pizza Crust

Amy C.

Yield: two 12” pizzas

1 c. warm water

1 TB yeast

dash of sugar

1/3 c. oil

1 tsp. salt

3 c. flour (plus additional)

In a mixing bowl, combine warm water, sugar, and yeast. Cover and allow yeast to soften, about 5 minutes. Add salt, oil, and 3 c. flour. Stir by hand to mix, then turn out onto floured surface. Knead in more flour as needed until dough is smooth and stretchy, not sticky.

Place dough in bowl and cover with a towel. Allow to raise until doubled in size, about 20-30 minutes. Separate dough into two pieces, rolling each out to pizza size. Place on cookie sheet or pizza stone sprinkled with cornmeal. Cover with toppings – optional to fold edges inward once to hold toppings on and make crust a little thicker. Bake at 450 for 10 minutes.