Post by bee on Mar 4, 2007 7:56:23 GMT -5
I tried a new recipe tonight and WOW, it is delish..............I used my own pizza dough enhanced with Penzeys Pizza Seasoning and garlic powder. Also, I did not add pepperoni to mine and added fresh mozzarella with the shredded. This is an excellent pizza. My notations are in parenthesis.
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This is adapted from a Pampered Chef recipe...the recipe here shows my changes and eliminates all the product plugs that are in the original recipe. This makes a very good pizza and it's really different. If you've got some veggie haters this might get them to eat some. I use a Pampered Chef baking stone for this. The original recipe called for 2 packages of crust and that makes way too much crust for me and it doesn't have the pepperoni in it.
GARDEN RANCH PIZZA
by CharleneG
1 package (10 oz.) refrigerated pizza crust (used my own recipe)
½ cup mayonnaise
1 package (1 oz.) ranch seasoning and salad dressing mix
1 garlic clove pressed (I used 3)
2 cups (8 oz.) shredded mozzarella cheese PLUS 1/2 a ball of fresh mozzarella
1 cup coarsely chopped broccoli
½ cup diced red bell pepper
1 medium carrot, thinly sliced
½ cup pitted ripe olives, sliced
¼ cup grated fresh Parmesan cheese
Pepperoni slices (optional) (I omitted)
1. Preheat the oven to 425° (I preheated to 450* ~ according to my recipe directions). Unroll pizza dough and arrange on large baking stone, shaping and rolling out evenly as needed.
2. In bowl, combine mayonnaise, seasoning mix and pressed garlic and mix well. Spread mixture evenly over crust to within ½ inch of edge using spatula. Top with half of the mozzarella cheese.
3. Coarsely chop broccoli. Dice bell pepper and thinly slice carrot. Slice olives. Mix all together and sprinkle all over cheese on pizza. Top with pepperoni slices and remaining mozzarella cheese. Grate Parmesan cheese over all.
4. Bake 18 to 22 minutes (or according to your dough recipe directions) or until edges are golden brown. Remove from oven; let stand 10 minutes and remove from stone. Cut into serving pieces.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
This is adapted from a Pampered Chef recipe...the recipe here shows my changes and eliminates all the product plugs that are in the original recipe. This makes a very good pizza and it's really different. If you've got some veggie haters this might get them to eat some. I use a Pampered Chef baking stone for this. The original recipe called for 2 packages of crust and that makes way too much crust for me and it doesn't have the pepperoni in it.
GARDEN RANCH PIZZA
by CharleneG
1 package (10 oz.) refrigerated pizza crust (used my own recipe)
½ cup mayonnaise
1 package (1 oz.) ranch seasoning and salad dressing mix
1 garlic clove pressed (I used 3)
2 cups (8 oz.) shredded mozzarella cheese PLUS 1/2 a ball of fresh mozzarella
1 cup coarsely chopped broccoli
½ cup diced red bell pepper
1 medium carrot, thinly sliced
½ cup pitted ripe olives, sliced
¼ cup grated fresh Parmesan cheese
Pepperoni slices (optional) (I omitted)
1. Preheat the oven to 425° (I preheated to 450* ~ according to my recipe directions). Unroll pizza dough and arrange on large baking stone, shaping and rolling out evenly as needed.
2. In bowl, combine mayonnaise, seasoning mix and pressed garlic and mix well. Spread mixture evenly over crust to within ½ inch of edge using spatula. Top with half of the mozzarella cheese.
3. Coarsely chop broccoli. Dice bell pepper and thinly slice carrot. Slice olives. Mix all together and sprinkle all over cheese on pizza. Top with pepperoni slices and remaining mozzarella cheese. Grate Parmesan cheese over all.
4. Bake 18 to 22 minutes (or according to your dough recipe directions) or until edges are golden brown. Remove from oven; let stand 10 minutes and remove from stone. Cut into serving pieces.