Pizzas and Calzones


From basic to exotic these pizzas are sure to please the whole family!

RecipeTypeCategoryIngredients
2 Baker Heart Shaped Barbecue Chicken Pizza ConventionalPizzas and CalzonesCrust:<br />1-3/4 to 2-1/4 cups all-purpose flour<br />1 envelope <strong>Fleischmann&#39;s&reg; Pizza Crust Yeast</strong> OR <strong>RapidRise Yeast</strong><br />1-1/2 teaspoons sugar<br />3/4 teaspoon salt<br />2/3 cup very warm water (120&deg; to 130&deg;F)*<br />3 tablespoons extra virgin olive oil <p>Toppings:<br />1/2 cup barbecue sauce<br />1/4 cup chopped red onion<br />8 ounces (about 2 cups) cooked, cubed chicken***<br />1 to 2 cups (4 to 8 ounces) shredded cheddar cheese<br />2 tablespoons chopped fresh cilantro</p>
Apple Brioche Pizza MachinePizzas and Calzones<pre><STRONG><EM>Crust</EM></STRONG><br />1/2 cup (1 stick) butter, cut up<br />2 large eggs<br />1/4 cup milk<br />1/4 cup water (70<SUP>o</SUP> to 80<SUP>o</SUP> F)<br />1/2 teaspoon salt<br />2 2/3 cups bread flour<br />1/4 cup sugar<br />2 teaspoons <strong>Fleischmann&#39;s&reg; Bread Machine Yeast</strong><br /><STRONG><EM>Topping</EM></STRONG><br />3 tablespoons sugar<br />2 tablespoons bread flour<br />1/4 cup whipping cream<br />1 tablespoon Calvados (apple brandy) or<br />2 teaspoons pure vanilla extract<br />2 cups thinly sliced, cored and peeled apples (about 2 medium)<br />1/4 cup apricot preserves, warmed</pre>
Apple Brioche Pizza ConventionalPizzas and Calzones<pre><STRONG><EM>Crust</EM></STRONG><br />2-2/3 cups bread flour<br />1/4 cup sugar<br />1 envelope <strong>Fleischmann&#39;s&reg; RapidRise Yeast</strong><br />1/2 teaspoon salt<br />1/2 cup (1 stick) butter, cut up<br />1/4 cup milk<br />1/4 cup water<br />2 eggs<br /><STRONG><EM>Topping</EM></STRONG><br />3 tablespoons sugar<br />2 tablespoons bread flour<br />1/4 cup whipping cream<br />1 tablespoon Calvados (apple brandy) or<br />2 teaspoons <strong>Spice Islands&reg; 100% Pure Bourbon Vanilla Extract</strong><br />2 cups thinly sliced, cored and peeled apples (about 2 medium)<br />1/4 cup apricot preserves, warmed</pre>
Apple Granola Pizza with Vanilla Drizzle ConventionalPizzas and Calzones<p><strong>Pizza:<br /></strong>1-3/4 to 2-1/4 cups all-purpose flour<br />1 envelope <strong>Fleischmann&#39;s&reg; Pizza Crust Yeast </strong>OR<strong> RapidRise Yeast</strong><br />2 tablespoons sugar<br />3/4 teaspoon salt<br />2/3 cup very warm water (120&deg; to 130&deg;F)<br />3 tablespoons melted butter OR margarine<br />1 can (21 ounces) apple pie filling<br />2/3 cup granola cereal&nbsp;<br />&nbsp;<br /><strong>Vanilla Drizzle:<br /></strong>1 cup powdered sugar<br />1/2 teaspoon <strong>Spice Islands&reg; 100% Pure Bourbon Vanilla Extract</strong><br />1 to 2 tablespoons milk</p>
Artichoke and Roasted Red Pepper Pizza MachinePizzas and Calzones<pre><strong>&nbsp;<br /><br /><em>Dough</em></strong>&nbsp;<br /><br />1 cup + 2 teaspoons water<br />2 tablespoons olive oil<br />3 / 4 teaspoon salt<br />3 cups bread flour<br />2 teaspoons <strong>Fleischmann&#39;s&reg; Bread Machine Yeast</strong><br />2 teaspoons dried basil<br />1 clove finely minced garlic&nbsp;<br /><br />&nbsp;<br /><br /><strong><em>Topping</em><br /><em>Quick Tomato Sauce</em></strong> (recipe follows)<br />2-1 / 2 cups grated cheddar cheese<br />1 (14.75-ounce) jar marinated artichoke hearts, drained and quartered<br />3 / 4 cup chopped roasted red peppers, drained<br />2 cups sliced fresh mushrooms<br />2 / 3 cup chopped olives, drained<br />1 / 4 cup chopped walnuts<br />1 to 2 teaspoons minced garlic<br />2 green onion, thinly sliced</pre>
Artichoke and Roasted Red Pepper Pizza ConventionalPizzas and Calzones<pre><a href="../recipes/recipedetail.asp?id=161" target="_blank" title="Master Pizza Dough Recipe">Garlic and Herb Pizza Dough (Click to see Master Pizza Dough recipe)</a>&nbsp;<br />2/3 cup <strong><em>Quick Tomato Sauce</em></strong> (recipe follows)&nbsp;<br />2-1/2 cups (10 ounces) grated cheddar cheese&nbsp;<br />1-1/2 cups drained, quartered marinated artichoke hearts&nbsp;<br />3/4 cup drained, chopped roasted red peppers&nbsp;<br />2 cups sliced fresh mushrooms&nbsp;<br />2/3 cup drained, chopped ripe olives&nbsp;<br />1/4 cup chopped walnuts&nbsp;<br />1 to 2 teaspoons minced garlic&nbsp;<br />2 green onions, thinly sliced</pre>
Artichoke Dip Pizza ConventionalPizzas and Calzones<div>1-3/4 to 2-1/4 cups all-purpose flour</div><div>1 envelope <strong>Fleischmann&#39;s&reg; Pizza Crust Yeast </strong>OR<strong> RapidRise Yeast</strong></div><div>1-1/2 teaspoons sugar</div><div>3/4 teaspoon salt</div><div>2/3 cup very warm water (120&ordm; to 130&ordm;F)</div><div>3 tablespoons <strong>Mazola&reg; Corn Oil</strong><br /><div><br />Topping:</div><div>1 can (14 ounces) artichoke hearts, drained and chopped&nbsp;</div><div>2/3 cup mayonnaise</div><div>1-1/4 cups shredded Parmesan cheese, divided</div><div>1 can (4 ounces) chopped green chilies&nbsp;</div><div>1/2 teaspoon<strong> Spice Islands&reg; Garlic Powder</strong></div><div>1/2 teaspoon<strong> Spice Islands&reg; Minced Onion</strong></div><div>1-1/2 cups shredded mozzarella cheese, divided&nbsp;</div><div>1 cup crushed tortilla chips&nbsp;</div><div>2 tablespoons minced fresh parsley</div></div>
Bacon and Spinach Alfredo Pizza ConventionalPizzas and Calzones<div>1-3/4 to 2-1/4 cups all-purpose flour</div><div>1 envelope <strong>Fleischmann&#39;s&reg; Pizza Crust Yeast </strong>OR<strong> RapidRise Yeast</strong></div><div>1-1/2 teaspoons sugar</div><div>3/4 teaspoon salt</div><div>2/3 cups very warm water (120&ordm; to 130&ordm;F)</div><div>3 tablespoons <strong>Mazola&reg; Corn Oil</strong></div><div>1/2 cup roasted garlic Alfredo sauce&nbsp;</div><div>8 ounces cooked bacon, chopped (about 8 slices)</div><div>1 cup fresh spinach, chopped&nbsp;</div><div>2 cups (8 ounces) shredded mozzarella cheese</div><div>1/4 cup shredded Parmesan cheese</div><div>12 grape tomatoes, halved</div>
Bacon, Mushroom and Swiss Breakfast Pizza ConventionalPizzas and Calzones<p><strong>Crust:<br /></strong>2-3/4 to 3 cups all-purpose flour<br />1 envelope <strong>Fleischmann&#39;s&reg; Pizza Crust Yeast </strong>OR<strong> RapidRise Yeast<br /></strong>1 teaspoon salt<br />1 cup water<br />2 tablespoons <strong>Mazola&reg; Extra Virgin Olive Oil&nbsp;<br />&nbsp;<br />Mushroom Topping:</strong>&nbsp;<br />2 tablespoons&nbsp;<strong>Mazola&reg; Extra Virgin Olive Oil&nbsp;<br /></strong>8 ounces fresh mushrooms, sliced<br />1/2 cup chopped onion&nbsp;<br />&nbsp;<br /><strong>Egg Filling:</strong><br />3 eggs, slightly beaten<br />1 teaspoon Dijon mustard<br />1/2 teaspoon salt<br />1/2 teaspoon pepper<br />1 cup shredded Swiss cheese<br />5 slices bacon, cooked and crumbled</p>
Barbecue Chicken Pizza ConventionalPizzas and Calzones<strong>Crust:<br /></strong>1-3/4 to 2-1/4 cups all-purpose flour<br />1 envelope <strong>Fleischmann&#39;s&reg; Pizza Crust Yeast </strong>OR<strong> RapidRise Yeast<br /></strong>1-1/2 teaspoons sugar<br />3/4 teaspoon salt<br />2/3 cup very warm water (120&deg; to 130&deg;F)*<br />3 tablespoons <strong>Mazola&reg; Extra Virgin Olive Oil</strong> <p><strong>Toppings:<br /></strong>1/2 cup barbecue sauce<br />1/4 cup chopped red onion<br />8 ounces (about 2 cups) cooked, cubed chicken***<br />1 to 2 cups (4 to 8 ounces) shredded cheddar cheese<br />2 tablespoons chopped fresh cilantro</p>
Basil-Parmesan Pizza MachinePizzas and Calzones<pre><STRONG><U>1-1/2 POUND RECIPE:</U></STRONG><br />water 1 cup<br />olive or vegetable oil 2 tablespoons<br />salt 3/4 teaspoon<br />bread flour 3 cups<br />grated Parmesan cheese 1/4 cup<br />sweet basil 1 teaspoon<br /><strong>Fleischmann&#39;s&reg; </strong> 2 teaspoons<br /><strong>Bread Machine Yeast</strong><br />Cornmeal 1 tablespoon</pre>
BLT Grilled Pizza ConventionalPizzas and Calzones<p><strong>Crust:</strong> <br />3-1/2 to 4 cups all-purpose flour <br />1 envelope <strong>Fleischmann&#39;s&reg; Pizza Crust Yeast </strong>OR<strong> RapidRise Yeast<br /></strong>1 tablespoon sugar <br />1-1/2 teaspoons salt <br />1-1/3 cups very warm water (120 to 130&deg;F)* <br />1/3 cup <strong>Mazola&reg; Vegetable Plus! Oil <br /></strong>Additional flour for rolling <br />Additional oil for grilling </p><p><strong>Toppings: <br /></strong>1 cup mayonnaise <br />2 teaspoons Dijon mustard <br />2 teaspoons <strong>Spice Islands&reg; Minced Garlic <br /></strong>Freshly ground <strong>Spice Islands&reg; Black Pepper Adjustable Grinder <br /></strong>2 cups (8 ounces) shredded mozzarella cheese <br />16 strips crisp bacon <br />2 large tomatoes, thinly sliced or seeded and chopped <br />1/2 cup shredded Parmesan cheese <br />2 cups chopped lettuce </p>
Blueberries and Cream Coffee Cake Pizza ConventionalPizzas and Calzones<p>1/4 cup warm water (100&deg; to 110&deg;F)<br />1 envelope <strong>Fleischmann&#39;s&reg; Active Dry Yeast<br /></strong>1 teaspoon brown sugar<br />1/2 cup milk <br />1/2 cup butter OR margarine <br />1/4 cup brown sugar<br />1/2 teaspoon salt<br />1 teaspoon lemon peel<br />1/4 teaspoon <strong>Spice Islands&reg; Ground Saigon Cinnamon<br /></strong>1 egg<br />1 cup whole wheat flour<br />1-1/2 to 2 cups all-purpose flour </p><p>Blueberry Filling:<br />1/3 cup brown sugar<br />1 tablespoon <strong>Argo&reg; Corn Starch<br /></strong>1/4 cup water<br />1/4 teaspoon <strong>Spice Islands&reg; Ground Saigon Cinnamon<br /></strong>2 cups fresh OR frozen blueberries</p><p>Cream Cheese Filling:<br />8 ounces cream cheese, softened<br />1/3 cup sour cream<br />1/2 cup sugar<br />1 egg<br />1/2 teaspoon <strong>Spice Islands&reg; Pure Vanilla Extract</strong></p><p>Glaze:<br />1/4 cup white chocolate chips<br />1 teaspoon shortening<br />1/2 cup powdered sugar<br />2 to 4 teaspoons milk</p>
Boursin® and Prosciutto Pizza on a Cracker-Thin Crust ConventionalPizzas and Calzones<div>1 to 1-1/4 cups bread flour</div><div>3/4 cup cake flour (see directions at end of recipe to make your own)</div><div>1 envelope <strong>Fleischmann&#39;s&reg; Pizza Crust Yeast </strong>OR<strong> RapidRise Yeast</strong></div><div>2 teaspoons sugar</div><div>1 teaspoon salt</div><div>3/4 cup very warm water (120&deg; to 130&deg;F)</div><div>Cornmeal&nbsp;</div><div><br /></div><div>Topping:</div><div>4 to 6 ounces Boursin&reg;<strong>&nbsp;</strong>cheese with garlic and herbs</div><div>2 to 3 ounces prosciutto, chopped</div><div>3 thinly sliced green onions</div><div><br /></div><div>For best results, you will also need:</div><div>Pizza stone&nbsp;</div><div>Bench knife OR wide spatula&nbsp;</div><div>Heavy rolling pin&nbsp;</div><div>Exhaust fan over oven</div>
Breakfast Pizza ConventionalPizzas and Calzones<pre>Crust:&nbsp;<br />1-3/4 to 2 cups all-purpose flour<br />1 envelope <strong>Fleischmann&#39;s&reg; Pizza Crust Yeast </strong>OR<strong> RapidRise Yeast</strong><br />3/4 teaspoon salt<br />2/3 cup very warm water (120&deg; to 130&deg;F)<br />1 tablespoon olive oil&nbsp;<br />&nbsp;<br />Toppings:<br />8 ounces sausage, cooked and crumbled<br />1 cup frozen hash brown potatoes, thawed<br />1/4 cup chopped onion<br />3 eggs<br />1/2 teaspoon <strong>Spice Islands&reg; Ground Mustard</strong><br />1/2 teaspoon <strong>Spice Islands&reg; Fine Grind Black Pepper</strong><br />1/2 teaspoon salt<br />1 cup (4 ounces) shredded Cheddar cheese</pre>
Bring on the Bacon Pizza ConventionalPizzas and Calzones<strong>Crust:</strong> <br />1-3/4 to 2-1/4 cups all-purpose flour <br />1 envelope <strong>Fleischmann&#39;s&reg; Pizza Crust Yeast </strong>OR <strong>RapidRise Yeast</strong><br />1-1/2 teaspoons sugar <br />3/4 teaspoon salt <br />1/2 cup very warm water (120&deg; to 130&deg;F)* <br />2 tablespoons <strong>Mazola&reg; Vegetable Plus! Oil</strong> <p><strong>Toppings: <br /></strong>1/2 cup pizza sauce <br />2 cups (8 ounces) shredded mozzarella cheese, divided <br />4 slices Canadian bacon, quartered <br />2 slices cooked bacon, cut in 1-inch pieces <br />1/4 pound sausage, cooked and crumbled <br />1/2 green bell pepper, thinly sliced <br />1/2 red onion, thinly sliced <br />1/2 cup sliced mushrooms </p>
Buffalo Chicken Pizza ConventionalPizzas and Calzones<strong>Crust: <br /></strong>1-3/4 to 2-1/4 cups all-purpose flour <br />1 envelope <strong>Fleischmann&#39;s&reg; Pizza Crust Yeast </strong>OR<strong> RapidRise Yeast<br /></strong>1-1/2 teaspoons sugar <br />3/4 teaspoon salt <br />2/3 cup very warm water (120&deg; to 130&deg;F)* <br />3 tablespoons <strong>Mazola&reg; Extra Virgin Olive Oil</strong> <p><strong>Toppings: <br /></strong>1/4 cup pizza sauce <br />1/4 cup hot sauce <br />6 to 8 ounces (about 2 cups) cooked, cubed chicken*** <br />1/2 cup chopped celery <br />1 to 2 cups (4 to 8 ounces) shredded mozzarella cheese <br />1/4 cup crumbled blue cheese <br />2 tablespoons chopped fresh cilantro </p>
Canadian Bacon and Pineapple Grilled Pizza ConventionalPizzas and Calzones<div>Crust:</div><div>3-1/2 to 4 cups all-purpose flour</div><div>1 envelope <strong>Fleischmann&#39;s&reg; Pizza Crust Yeast </strong>OR<strong> RapidRise Yeast</strong></div><div>1 tablespoon sugar</div><div>1-1/2 teaspoons salt</div><div>1-1/3 cups very warm water (120&deg; to 130&deg;F)*</div><div>1/3 cup <strong>Mazola&reg; Extra Virgin Olive Oil</strong></div><div>Additional flour for rolling&nbsp;<br />&nbsp;<br />Toppings:</div><div>2/3 cup pizza sauce</div><div>1/3 cup <strong>Weber&reg; Original BBQ Sauce</strong></div><div>1 package (3.5 ounces) Canadian bacon for pizza</div><div>1 can (8 ounces) pineapple tidbits, well drained</div><div>8 ounces (2 cups) shredded mozzarella cheese</div><div>1/2 cup diced green onions</div>
Caramelized Onion Apple Cheddar Pizza ConventionalPizzas and Calzones<div><br />1 tablespoon butter OR margarine</div><div>1 large onion, peeled and thinly sliced&nbsp;</div><div><br /></div><div>Crust:</div><div>1-3/4 to 2-1/4 cups all-purpose flour</div><div>1 envelope <strong>Fleischmann&#39;s&reg; Pizza Crust Yeast OR RapidRise Yeast</strong></div><div>1-1/2 teaspoons sugar</div><div>3/4 teaspoon salt</div><div>2/3 cup very warm water (120&deg; to 130&deg;F)*</div><div>3 tablespoons oil</div><div><br /></div><div>Toppings:</div><div>1/3 cup pure maple syrup</div><div>1/2 teaspoon <strong>Spice Islands&reg; Pumpkin Pie Spice</strong></div><div>1/2 teaspoon <strong>Spice Islands&reg; Garlic Powder</strong></div><div>Dash <strong>Spice Islands&reg; Cayenne Pepper</strong></div><div>1 apple, cored and thinly sliced</div><div>1-1/2 cups (6 ounces) shredded sharp white cheddar cheese</div><div>1/3 cup chopped pecans</div>
Cheese Tomato Pizza ConventionalPizzas and Calzones<pre><strong><em>Dough:</em></strong>&nbsp;<br />3-1/2 cups all-purpose flour&nbsp;<br />1 tablespoon sugar&nbsp;<br />1 envelope <strong>Fleischmann&#39;s&reg; Pizza Crust Yeast OR RapidRise Yeast</strong><br />1-1/2 teaspoons salt&nbsp;<br />1 cup water&nbsp;<br />2 tablespoons<strong> Mazola</strong><strong>&reg;</strong><strong> Corn Oil&nbsp;</strong></pre><pre><em><strong>Topping:</strong>&nbsp;<br /><strong>Quick Tomato Sauce</strong> (recipe follows)</em>&nbsp;<br />1-1/2 cups mozzarella and provolone cheese blend&nbsp;<br />1/2 cup grated cheddar cheese&nbsp;<br />1/2 cup grated fresh Parmesan cheese</pre>
Cheeseburger in Pizzadise ConventionalPizzas and Calzones<strong>Crust: <br /></strong>1-3/4 to 2-1/4 cups all-purpose flour <br />1 envelope <strong>Fleischmann&#39;s&reg; Pizza Crust Yeast </strong>OR <strong>RapidRise Yeast</strong><br />1-1/2 teaspoons sugar <br />3/4 teaspoon salt <br />2/3 cup very warm water (120&deg;&nbsp;to 130&deg;F)* <br />3 tablespoons <strong>Mazola&reg; Extra Virgin Olive Oil</strong> <p><strong>Toppings: <br /></strong>1/4 cup pizza sauce <br />1/4 cup ketchup <br />1 tablespoon prepared mustard <br />1/4 cup diced onions <br />8 ounces ground beef, cooked and crumbled <br />To taste <strong>Spice Islands&reg; Fine Grind Black Pepper <br /></strong>1 to 2 cups (4 to 8 ounces) shredded cheddar cheese <br />12 dill pickle slices </p>
Cheesy Bacon and Ranch Pizza ConventionalPizzas and Calzones<p>Crust:<br />1-3/4 to 2-1/4 cups all-purpose flour<br />1 envelope <strong>Fleischmann&#39;s&reg; Pizza Crust Yeast OR RapidRise Yeast<br /></strong>1-1/2 teaspoons sugar<br />3/4 teaspoon salt<br />2/3 cup very warm water (120&deg; to 130&deg;F)*<br />3 tablespoons extra virgin olive oil</p><p>Toppings:<br />3/4 cup ranch dressing<br />8 to 10 strips bacon, cooked crisp and crumbled<br />1/4 cup chopped onion<br />1/4 cup chopped bell pepper (any color)<br />2 cups (8 ounces) shredded mozzarella cheese<br />1/4 cup sliced green onions</p>
Cheesy Cheese Pizza ConventionalPizzas and Calzones<strong>Crust: <br /></strong>1-3/4 to 2-1/4 cups all-purpose flour <br />1 envelope <strong>Fleischmann&#39;s&reg; Pizza Crust Yeast </strong>OR <strong>RapidRise Yeast<br /></strong>1-1/2 teaspoons sugar <br />3/4 teaspoon salt <br />2/3 cup very warm water (120 to 130&deg;F)* <br />3 tablespoons <strong>Mazola&reg; Vegetable Plus! Oil</strong> <p><strong>Toppings: <br /></strong>1/2 to 1 cup pizza sauce <br />1 cup shredded mozzarella cheese <br />1 cup shredded colby-jack cheese <br />1/2 teaspoon <strong>Spice Islands&reg; Italian Herb Seasoning </strong>(optional)</p>
Cheesy Party Pizza ConventionalPizzas and Calzones<pre><strong><em>Dough:</em></strong>&nbsp;<br />3-1/4 cups all-purpose flour&nbsp;<br />1 tablespoon sugar&nbsp;<br />1 envelope <strong>Fleischmann&#39;s&reg; Pizza Crust Yeast OR RapidRise Yeast</strong><br />1-1/2 teaspoons salt&nbsp;<br />1 cup water&nbsp;<br />2 tablespoons <strong>Mazola</strong><strong>&reg; </strong><strong>Corn Oil&nbsp;</strong></pre><pre><strong><em>Topping:</em></strong>&nbsp;<br />1-1/2 cups mozzarella and provolone cheese blend&nbsp;<br />1/2 cup grated fresh Romano cheese&nbsp;<br />1/2 cup grated fresh Parmesan cheese</pre>
Cherry Streusel Pizza ConventionalPizzas and Calzones<p>Crust:<br />1-3/4 to 2-1/4 cups all-purpose flour<br />1 envelope <strong>Fleischmann&#39;s&reg; Pizza Crust Yeast OR RapidRise Yeast</strong><br />2 tablespoons sugar<br />3/4 teaspoon salt<br />2/3 cup very warm water (120&deg; to 130&deg;F)*<br />3 tablespoons melted butter OR margarine </p><p>Toppings:<br />1/3 cup all-purpose flour<br />1/3 cup brown sugar<br />1 teaspoon <strong>Spice Islands&reg; Ground Saigon Cinnamon</strong><br />1/4 cup butter OR margarine<br />1 can (21 ounces) cherry pie filling</p>
Chicago Dog Pizza ConventionalPizzas and Calzones<strong>Poppy Seed Crust:</strong> <br />1-3/4 to 2-1/4 cups all-purpose flour <br />1 envelope <strong>Fleischmann&#39;s&reg; Pizza Crust Yeast </strong>OR<strong> RapidRise Yeast<br /></strong>1 teaspoon <strong>Spice Islands&reg; Poppy Seed <br /></strong>1 teaspoon sugar <br />3/4 teaspoon salt <br />2/3 cup very warm water (120&deg; to 130&deg;F)* <br />1 tablespoon <strong>Mazola&reg; Vegetable Plus! Oil</strong> <p><strong>Topping #1: <br /></strong>8 ounces beef hot dogs <br />1-1/2 tablespoons prepared yellow mustard <br />1/2 cup Chicago-style pickle relish*** <br />2 cups shredded mozzarella cheese </p><p><strong>Topping #2:</strong> <br />1/2 cup diced onion <br />1/3 cup chopped dill pickles <br />6 to 8 minced sport peppers <br />1/4 teaspoon <strong>Spice Islands&reg; Celery Salt <br /></strong>1 tomato, sliced into 8 wedges </p>
Chicken & Spinach Alfredo Pizza ConventionalPizzas and Calzones<p><strong>Garlic Parmesan Crust: <br /></strong>1-3/4 to 2-1/4 cups all-purpose flour <br />1 envelope <strong>Fleischmann&#39;s&reg; Pizza Crust Yeast</strong> OR <strong>RapidRise Yeast&nbsp;<br /></strong>1-1/2 teaspoons sugar <br />3/4 teaspoon salt <br />1/3 cup shredded Parmesan cheese <br />2/3 cup very warm water (120 to 130&deg;F)* <br />2 teaspoons <strong>Spice Islands&reg; Minced Garlic <br /></strong>3 tablespoons <strong>Mazola&reg; Vegetable Plus! Oil </strong></p><p><strong>Toppings:</strong> <br />1/2 cup alfredo sauce <br />1 package (6 ounces) pre-cooked grilled chicken strips <br />1/2 cup seeded, chopped tomato <br />1/4 cup roughly chopped red onion <br />1/4 cup fresh baby spinach <br />1-1/2 cups (6 ounces) shredded mozzarella cheese</p>
Chicken Alfredo Pizza ConventionalPizzas and Calzones<strong>Crust:</strong> <br />1-3/4 to 2-1/4 cups al-purpose flour <br />1 envelope <strong>Fleischmann&#39;s&reg; Pizza Crust Yeast </strong>OR <strong>RapidRise Yeast<br /></strong>1-1/2 teaspoons sugar <br />3/4 teaspoon salt <br />2/3 cup very warm water (120 to 130&deg;F)* <br />3 tablespoons <strong>Mazola&reg; Vegetable Plus!&nbsp;Oil</strong> <p><strong>Toppings: <br /></strong>1/2 cup prepared alfredo sauce <br />1 package (6 ounces) grilled chicken strips <br />1/2 cup choppped green onions <br />1/2 cup chopped multi-colored bell peppers <br />1/2 teaspoon <strong>Spice Islands&reg; Sweet Basil <br /></strong>1-1/2 cups (6 ounces) shredded mozzarella cheese <br />1/2 cup shredded Parmesan cheese </p>
Chicken Chipotle Pizza ConventionalPizzas and CalzonesCrust:<br />1-3/4 to 2-1/4 cups all-purpose flour<br />1 envelope<strong> Fleischmann&#39;s&reg; Pizza Crust Yeast OR RapidRise Yeast</strong><br />1-1/2 teaspoons sugar<br />3/4 teaspoon salt<br />2/3 cup very warm water (120&deg;&nbsp;to 130&deg;F)*<br />3 tablespoons oil<p>Toppings:<br />1/4 cup pizza sauce<br />1/4 cup adobo sauce<br />1 chipotle chile in adobo, chopped<br />6 to 8 ounces cooked chicken, diced (about 2 cups)<br />1/2 cup chopped red onions<br />1 green bell pepper, chopped<br />1 to 2 cups (4 to 8 ounces) crumbled queso fresco cheese</p>
Chicken Fajita Pizza MachinePizzas and Calzones<pre><strong><em>Dough</em></strong><br />1 / 2 cup water<br />1 tablespoon vegetable oil<br />1 / 2 teaspoon salt<br />2 teaspoons chopped fresh cilantro*<br />1-1 / 2 cups bread flour<br />1 / 4 teaspoon sugar<br />1-1 / 4 teaspoons <strong>Fleischmann&#39;s&reg; Bread Machine Yeast</strong> <br /><br /><strong><em>Fajita Topping </em></strong><br />1 / 2 pound boneless, skinless chicken breast halves<br />1 tablespoon vegetable oil<br />1 medium bell pepper, cut into thin rings<br />1 small red onion, sliced<br />1 cup salsa<br />1-1 / 2 cups (6 ounces) shredded Monterey Jack or cheddar cheese</pre>
Chicken Nacho Pizza ConventionalPizzas and Calzones<strong>Cornmeal Crust: <br /></strong>1-1/4 to1-3/4 cups all-purpose flour <br />1/4 cup cornmeal <br />1 envelope <strong>Fleischmann&#39;s&reg; Pizza Crust Yeast</strong> OR <strong>RapidRise Yeast<br /></strong>3/4 teaspoon salt <br />2/3 cup very warm water (120&deg; to 130&deg;F) <br />1 tablespoon <strong>Mazola&reg; Corn Oil</strong> <p><strong>Toppings: <br /></strong>2 cups frozen fajita-style cooked chicken strips, thawed and diced <br />1-1/2 cups diced process cheese product <br />1 can (10 ounces) diced tomatoes and green chiles, drained <br />2 cups corn tortilla chips, divided <br />1 cup salsa, divided <br />1-1/2 cups shredded lettuce <br />1/2 cup sour cream </p>
Chili & Cheese Pizza MachinePizzas and Calzones<pre><em><strong>Dough:</strong><br /></em>1 cup + 2 tablespoons water<br />2 tablespoons shortening<br />1-1/2 teaspoons salt<br />3-1/4 cups bread flour<br />1 tablespoon sugar<br />2 teaspoons <strong>Fleischmann&#39;s&reg; Bread Machine Yeast</strong><br /><strong><em>Topping:</em></strong><br />1 pound lean ground beef<br />2 cloves garlic, minced<br />1 (15-1/2 ounce) can kidney beans, drained<br />2 (8-ounce) cans tomato sauce<br />1 tablespoon chili powder<br />2 cups grated cheddar cheese<br />1 (4-ounce) jar diced pimientos, drained<br />2 tablespoons chopped fresh mild green chiles</pre>
Chili & Cheese Pizza (ENGLISH VERSION) ConventionalPizzas and Calzones<pre><strong><em>Dough:</em></strong>&nbsp;<br />3-1/4cups all-purpose flour&nbsp;<br />1 tablespoon sugar&nbsp;<br />1 envelope <strong>Fleischmann&#39;s&reg; Pizza Crust Yeast OR RapidRise Yeast</strong><br />1-1/2 teaspoons salt&nbsp;<br />1 cup water&nbsp;<br />2 tablespoons shortening<br />&nbsp;<br /><strong><em>Topping:</em></strong>&nbsp;<br />1 pound lean ground beef&nbsp;<br />2 cloves garlic, minced&nbsp;<br />1 can (15-1/2 ounces) kidney beans, drained&nbsp;<br />2 cans (8 ounces each) tomato sauce&nbsp;<br />1 tablespoon chili powder&nbsp;<br />2 cups grated mild cheddar cheese&nbsp;<br />1 jar (4 ounces) diced pimientos, drained&nbsp;<br />2 tablespoons chopped fresh mild green chiles</pre></span>
Chili Pizza ConventionalPizzas and Calzones<strong>Toppings: <br /></strong>1 pound lean ground beef <br />1-1/2 cups chopped onions <br />1 can (15-1/2 ounces) chili starter <br />1 can (14-1/2 ounces) diced tomatoes, drained <br />1 can (4-1/2 ounces) diced green chilies, drained <br />1 cup (4 ounces) shredded mozzarella cheese <br />2 cups (8 ounces) shredded sharp cheddar cheese <p><strong>Crust: <br /></strong>1-3/4 to 2-1/4 cups all-purpose flour <br />1 envelope <strong>Fleischmann&#39;s&reg; Pizza Crust Yeast</strong> OR <strong>RapidRise Yeast<br /></strong>1-1/2 teaspoons sugar <br />3/4 teaspoon salt <br />2/3 cup very warm water (120&deg; to 130&deg;F)* <br />3 tablespoons <strong>Mazola&reg; Vegetable Plus! Oil <br /></strong>Chopped onion and green bell pepper (optional for garnish) </p>
Chocolate Pizza with Irish Cream Drizzle ConventionalPizzas and Calzones<strong>Crust: <br /></strong>1-3/4 to 2-1/4 cups all-purpose flour <br />1 envelope <strong>Fleischmann&#39;s&reg; Pizza Crust Yeast </strong>OR<strong> RapidRise Yeast<br /></strong>2 tablespoons sugar <br />3/4 teaspoon salt <br />2 tablespoons cocoa powder <br />2/3 cup very warm water (120&deg; to 130&deg;F)* <br />1-1/2 tablespoons butter OR margarine, melted <p><strong>Topping: <br /></strong>1/2 cup dark chocolate chips <br />1/2 cup toffee pieces </p><p><strong>Irish Cream Drizzle: <br /></strong>3/4 cup powdered sugar <br />2 tablespoons Irish cream liquor <br />1 to 2 tablespoons milk, as needed </p>
Choose-Your-Own-Topping Pizza ConventionalPizzas and Calzones<pre>3 to 3-1/2 cups all-purpose flour<br />1 envelope <strong>Fleischmann&#39;s&reg; Pizza Crust Yeast OR RapidRise Yeast</strong><br />1 teaspoon salt<br />1 cup very warm water (120&deg; to 130&deg;F)<br />2 tablespoons olive oil<br /><br /><em><strong>Toppings</strong> (suggestions follow)</em></pre>
Cinnamon Streusel Pizza ConventionalPizzas and Calzones<div>Crust:</div><div>1-3/4 to 2-1/4 cups all-purpose flour</div><div>1 envelope<strong> Fleischmann&#39;s&reg; Pizza Crust Yeast OR RapidRise Yeast</strong></div><div>1-1/2 teaspoons sugar</div><div>3/4 teaspoon salt</div><div>2/3 cup very warm milk (120&deg; to 130&deg;F)*</div><div>3 tablespoons butter OR margarine</div><div><br />Streusel Topping:</div><div>1/2 cup all-purpose flour</div><div>1/4 cup brown sugar</div><div>1/2 teaspoon <strong>Spice Islands&reg; Ground Saigon Cinnamon</strong></div><div>1/8 teaspoon <strong>Spice Island&reg; Ground Nutmeg</strong></div><div>6 tablespoons butter OR margarine, softened</div><div>1/2 cup quick oats (not instant)</div><div><br />Frosting:</div><div>1 cup powdered sugar</div><div>1/2 teaspoon <strong>Spice Islands&reg; Pure Vanilla Extract</strong></div><div>1 to 2 tablespoons milk</div>
Cinnamon Sugar Dessert Pizza on a Cracker-Thin Crust ConventionalPizzas and Calzones<div>1 to 1-1/4 cups bread flour<br />3/4 cup cake flour (see directions at end of recipe to make your own)</div><div>1 envelope <strong>Fleischmann&#39;s&reg; Pizza Crust Yeast </strong>OR <strong>RapidRise Yeast</strong></div><div>2 teaspoons sugar</div><div>1 teaspoon salt</div><div>3/4 cup very warm water (120&deg; to 130&deg;F)</div><div>Cornmeal&nbsp;</div><div><br /></div><div>Cinnamon Sugar Topping:</div><div>3 tablespoons sugar</div><div>1 tablespoon <strong>Spice Islands&reg; Ground Saigon Cinnamon</strong></div><div>1/4 cup butter OR margarine</div><div><br /></div><div>For best results, you will also need:</div><div>Pizza stone&nbsp;</div><div>Bench knife OR wide spatula&nbsp;</div><div>Heavy rolling pin&nbsp;</div><div>Exhaust fan over oven</div>
Classic Pepperoni Pizza ConventionalPizzas and Calzones<div><strong>Crust:</strong></div><div>1-3/4 to 2-1/4 cups all-purpose flour</div><div>1 envelope <strong>Fleischmann&#39;s&reg; Pizza Crust Yeast </strong>OR<strong> RapidRise Yeast</strong></div><div>1-1/2 teaspoons sugar</div><div>3/4 teaspoon salt</div><div>2/3 cup very warm water (120&deg; to 130&deg;F)*</div><div>3 tablespoons <strong>Mazola&reg; Corn Oil</strong></div><div><br /><strong>Toppings:</strong></div><div>1/2 to 1 cup pizza sauce</div><div>Pepperoni slices</div><div>1 to 2 cups (4 to 8 ounces) shredded mozzarella cheese</div><div><br /></div>
Clubhouse Chicken Pizza ConventionalPizzas and Calzones<strong>Basic Pizza Crust:</strong><br />1-3/4 to 2 cups all-purpose flour<br />1 envelope <strong>Fleischmann&#39;s&reg; Pizza Crust Yeast</strong> OR <strong>RapidRise Yeast</strong><br />3/4 teaspoon salt<br />2/3 cup very warm water (120&deg; to 130&deg;F)<br />3 tablespoons <strong>Mazola&reg; Vegetable Plus!</strong> <strong>Oil</strong> OR <strong>Extra Virgin Olive Oil<br /></strong>1 tablespoon <strong>Karo&reg; Light Corn Syrup</strong> <p><strong>Toppings:</strong><br />1/4 cup chopped sun-dried tomatoes<br />1/4 cup crumbled cooked bacon<br />1/4 cup mayonnaise<br />2 tablespoons Dijon mustard<br />2 tablespoons finely chopped parsley<br />1 cup shredded cheddar cheese, divided<br />1 cup shredded mozzarella cheese, divided<br />1 cup cooked chicken strips, cut into chunks<br />1/2 cup halved grape tomatoes<br />2 green onions, thinly sliced</p>
Corned Beef & Potato Pizza ConventionalPizzas and Calzones<pre><strong><em>Topping</em></strong>&nbsp;<br />2 medium onions, thinly sliced&nbsp;<br />1 tablespoon vegetable oil&nbsp;<br />1 teaspoon dried thyme&nbsp;<br />2 medium red potatoes, sliced 1 / 8-inch thick&nbsp;<br />1 / 4 teaspoon ground black pepper (optional)&nbsp;<br />2 cups (8-ounces) shredded Swiss cheese&nbsp;<br />4 ounces corned beef, cooked, sliced 1 / 8-inch thick and cut into strips&nbsp;<br />2 tablespoons grated Parmesan cheese<br /><br /><strong><em>Crust</em></strong>&nbsp;<br />3 to 3-1 / 4 cups all-purpose flour&nbsp;<br />1 envelope <strong>Fleischmann&#39;s&reg; Pizza Crust Yeast OR RapidRise Yeast</strong><br />1 teaspoon salt&nbsp;<br />1 cup very warm water (120&deg; to 130&deg;F) &nbsp;<br />1 tablespoon vegetable oil</pre>
Crab Rangoon Pizza ConventionalPizzas and Calzones<strong>Crust: <br /></strong>1-1/4 to 1-3/4 cups all-purpose flour <br />1 envelope <strong>Fleischmann&#39;s&reg; Pizza Crust Yeast</strong> OR<strong> RapidRise Yeast<br /></strong>1-1/2 teaspoons sugar <br />3/4 teaspoon salt <br />1/2 cup very warm water (120&deg; to 130&deg;F)* <br />2 tablespoons <strong>Mazola&reg; Vegetable Plus! Oil</strong> <p><strong>Toppings:</strong> <br />1/2 cup chive and onion soft cream cheese, at room temperature <br />1 can (6 ounces) crab meat, drained <br />1/4 cup sweet and sour sauce <br />1 cup (4 ounces) shredded mozzarella cheese <br />1/4 cup sliced green onions </p>
Creepy Mini Pizzas ConventionalPizzas and Calzones<p>Crust:<br />3-1/4 to 3-3/4 cups all-purpose flour<br />1 envelope <strong>Fleischmann&#39;s&reg; Pizza Crust Yeast </strong>OR<strong> RapidRise Yeast<br /></strong>1-1/2 tablespoons sugar<br />1-1/2 teaspoons salt<br />1-1/3 cups very warm water (120&deg; to 130&deg;F)*<br />1/3 cup <strong>Mazola&reg; Vegetable Plus! Oil</strong></p><p>Toppings:<br />1 to 2 cups pizza sauce<br />Suggested toppings:&nbsp;green, red and yellow bell peppers, mushrooms, black olives, pepperoni slices, hard salami slices, curly leaf parsley, etc.<br />1 pound (total) shredded white and yellow cheeses such as mozzarella and cheddar</p>
Deep Dish Cheese Sausage Pizza ConventionalPizzas and Calzones<pre><strong><em>Dough</em></strong><br />2&ndash;1/2 to 3 cups all-purpose flour<br />1 tablespoon sugar<br />1 envelope <strong>Fleischmann&#39;s&reg; Pizza Crust Yeast OR RapidRise Yeast</strong><br />1 teaspoon salt<br />1 cup very warm water (120&deg; to 130&deg;F)<br />3 tablespoons olive oil<br />2 teaspoons cornmeal<br /><strong><em><br />Topping</em></strong><br />2 (14-1/2-ounce) cans diced tomatoes, well drained<br />3 cups shredded mozzarella cheese<br />1- 1/2 pounds reduced fat sausage, crumbled and drained<br />1 teaspoon crushed oregano leaves <br />1 teaspoon fennel seeds, crushed<br />1/4 cup grated Parmesan cheese</pre>
Deep Dish Ham & Onion Pizza ConventionalPizzas and Calzones<pre>3 to 3–1/4 cups all-purpose flour<br />1 envelope <strong>Fleischmann&#39;s&reg; Pizza Crust Yeast OR RapidRise Yeast</strong><br />1 teaspoon salt<br />1 teaspoon dried rosemary, crushed<br />1 cup very warm water (120&deg; to 130&deg;F)<br />2 tablespoon olive oil or vegetable oil<br />1 large egg<br />3/4 cup prepared pizza sauce<br />1 cup (4-ounces) shredded mozzarella cheese<br />1 cup (4-ounces) shredded provolone or Swiss cheese<br /><STRONG><EM>Ham and Onion Topping:</EM></STRONG><br />1 pound yellow onion, sliced<br />1 tablespoon olive oil or vegetable oil<br />1/2 cup (3-ounces) cooked ham strips</pre>
Dragon Fire Pizza ConventionalPizzas and Calzones<strong>Crust: <br /></strong>1-3/4 to 2-1/4 cups all-purpose flour <br />1 envelope <strong>Fleischmann&#39;s&reg; Pizza Crust Yeast </strong>OR<strong> RapidRise Yeast<br /></strong>1-1/2 teaspoons sugar <br />3/4 teaspoon salt <br />1 teaspoon <strong>Spice Islands&reg; Crushed Red Pepper <br /></strong>2/3 cup very warm water (120&deg; to 130&deg;F)* <br />3 tablespoons <strong>Mazola&reg; Vegetable Plus! Oil</strong> <p><strong>Toppings: <br /></strong>1/4 cup pizza sauce <br />1/4 cup hot sauce <br />8 ounces chorizo OR spicy Italian sausage, cooked and crumbled <br />1/2 cup chopped onion <br />12 to 15 canned jalapeno slices <br />2 cups (8 ounces) shredded pepper Jack cheese </p>
End Zone Sausage Pizza ConventionalPizzas and Calzones<div><strong>Pizza Crust:</strong></div><div>1-3/4 to 2-1/4 cups all-purpose flour</div><div>1 envelope<strong> Fleischmann&#39;s&reg; Pizza Crust Yeast </strong>OR<strong> RapidRise Yeast</strong></div><div>1-1/2 teaspoons sugar</div><div>3/4 teaspoon salt</div><div>2/3 cup very warm water (120&deg; to 130&deg;F)</div><div>3 tablespoons oil</div><div><br /></div><div><strong>Toppings:</strong></div><div>1 cup Jimmy Dean&reg; Hearty Sausage Crumbles, Original Flavor</div><div>1/3 cup prepared nacho cheese sauce</div><div>1/2 cup Francesco Rinaldi&reg; Tomato &amp; Basil Pasta Sauce</div><div>1 green onion, sliced</div><div>1 jalapeno pepper, seeded and minced OR 2 to 3 tablespoons finely chopped jarred jalapeno peppers</div><div>1 cup (4 ounces) shredded colby Jack cheese</div>
Food Processor Pizza Dough ConventionalPizzas and Calzones<pre>3 cups all-purpose flour&nbsp;<br />1 envelope <strong>Fleischmann&#39;s&reg; Pizza Crust Yeast OR RapidRise Yeast</strong><br />3/4 teaspoon salt&nbsp;<br />2 tablespoons olive OR vegetable oil&nbsp;<br />3/4 to 1 cup very warm water (120&deg; to 130&deg;F)</pre>
Four Seasons Pizza ConventionalPizzas and Calzones<pre><u><strong>Dough:</strong></u>&nbsp;<br />3 cups all-purpose flour&nbsp;<br />2 tablespoons grated Asiago cheese&nbsp;<br />1 envelope <strong>Fleischmann&#39;s&reg; Pizza Crust Yeast OR RapidRise Yeast</strong><br />3/4 teaspoon salt&nbsp;<br />1 cup water&nbsp;<br />2 tablespoons olive oil<br />&nbsp;<br /><u><strong>Topping:</strong></u>&nbsp;<br />1 cup&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; spaghetti sauce&nbsp;<br />1 cup&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; grated mozzarella cheese&nbsp;<br />1&nbsp; jar <br />(6.5 ounces)&nbsp;&nbsp;&nbsp;&nbsp; &nbsp;marinated artichoke hearts, well drained<br />&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; and coarsely chopped&nbsp;<br />1/2 cup&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; &nbsp;&nbsp;&nbsp;&nbsp;&nbsp;</span>thinly sliced ham, cut into squares&nbsp;<br />1 medium&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; &nbsp;&nbsp;&nbsp;plum tomato, seeded and thinly sliced&nbsp;<br />1&nbsp; can<br />(3.8 ounces)&nbsp;&nbsp;&nbsp; &nbsp;&nbsp;sliced ripe olives&nbsp;<br />2 tablespoons&nbsp;&nbsp;&nbsp;&nbsp; chopped walnuts&nbsp;<br />1 teaspoon&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; &nbsp;minced garlic&nbsp;<br />1/4 cup&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; &nbsp;&nbsp;&nbsp;grated Asiago cheese</pre>
Garden Patch Pizza with Whole Wheat Crust ConventionalPizzas and Calzones<pre><a href="../recipes/recipedetail.asp?id=161">Whole Wheat Pizza Dough</a>&nbsp;<br /><a href="../recipes/recipedetail.asp?id=161">(see Master Pizza Dough recipe)</a>&nbsp;<br />3/4 cup spaghetti sauce&nbsp;<br />2 cups (8 ounces) grated mozzarella cheese&nbsp;<br />3 cups thinly sliced fresh vegetables &nbsp;<br /> (green bell pepper, zucchini, mushrooms, &nbsp;<br /> carrot, broccoli, and/or onion)&nbsp;<br />1 jar (2 ounces) sliced pimientos, drained&nbsp;<br />1/2 cup grated Parmesan cheese</pre></span>
Garden Vegetable Deep Dish Pizza ConventionalPizzas and Calzones<pre><strong><em>Dough</em></strong><br />1-1/2 to 2 cups all-purpose flour <br />1 cup whole wheat flour<br />1 envelope <strong>Fleischmann&#39;s&reg; Pizza Crust Yeast OR RapidRise Yeast</strong><br />1 teaspoon salt<br />1 cup very warm water (120&deg; to 130&deg;F)<br />3 tablespoons olive oil<br /><strong><em>Topping</em></strong><br />1 cup spaghetti sauce<br />1 (8-ounce) package grated mozzarella cheese<br />3 cups thinly sliced fresh vegetables (such as green bell pepper, zucchini, <br /> mushrooms, carrot, broccoli, and/or onion)*<br />1 (2-ounce) jar sliced pimientos, well-drained<br />1/2 cup grated Parmesan cheese</pre>
Gluten Free Pizza Crust ConventionalPizzas and Calzones<div>2 cups Gluten Free Flour Mix*</div><div>3 tablespoons millet flour OR sorghum flour&nbsp;</div><div>1 tablespoon sugar</div><div>3/4 teaspoon salt</div><div>1/2 teaspoon <strong>Argo&reg; Baking Powder</strong></div><div>1 cup very warm water (120&ordm; to 130&ordm;F)</div><div>1 envelope <strong>Fleischmann&#39;s&reg; Pizza Crust Yeast OR RapidRise Yeast</strong></div><div>3 tablespoons <strong>Mazola&reg; Extra Virgin Olive Oil</strong></div>
Greek Style Pizza ConventionalPizzas and Calzones<pre>----- CRUST ------<br />3 cups all-purpose OR bread flour<br />1 envelope <strong>Fleischmann&#39;s&reg; Pizza Crust Yeast OR RapidRise Yeast</strong><br />1 teaspoon salt<br />1 cup warm water (120&deg; to 130&deg;F)<br />2 tablespoons olive oil&nbsp;&nbsp;<br />&nbsp;<br />-----TOPPINGS ------<br />1 - 1/2 cups feta cheese, crumbled<br />2 teaspoons crushed oregano<br />15 Kalamata or other Greek olives, quartered<br />1 (4-ounce) jar marinated artichoke hearts, drained<br />1/2 cup red onions, thinly sliced<br />1/2 cup tomato, diced<br />cooking spray</pre>
Greek Tzatziki Chicken Pizza Bites ConventionalPizzas and Calzones<div>Crust:</div><div>1-3/4 to 2-1/4 cups all-purpose flour</div><div>1 envelope <strong>Fleischmann&#39;s&reg; Pizza Crust Yeast </strong>OR <strong>RapidRise Yeast</strong></div><div>1-1/2 teaspoons sugar</div><div>3/4 teaspoon salt</div><div>2/3 cup very warm water (120&ordm; to 130&ordm;F)</div><div>3 tablespoons + 1 teaspoon <strong>Mazola&reg; Extra Virgin Olive Oil</strong></div><div><br /></div><div>Tzatziki Sauce:</div><div>1 container (6 ounces) plain Greek yogurt</div><div>1-1/2 teaspoons lemon juice</div><div>1/2 cup shredded fresh cucumber</div><div>1/2 teaspoon <strong>Spice Islands&reg; Dill Weed</strong></div><div>1/2 teaspoon <strong>Spice Islands&reg; Mint</strong></div><div>1 teaspoon minced fresh garlic&nbsp;</div><div>1/2 teaspoon sea salt</div><div>1/4 teaspoon <strong>Spice Islands&reg; Fine Grind Black Pepper</strong></div><div><br /></div><div>Topping:</div><div>1 jar (6 ounces) marinated artichoke hearts, drained and chopped</div><div>1/2 cup Kalamata olives, chopped</div><div>3/4 cup cooked, chopped chicken</div><div>3/4 cup crumbled feta cheese</div><div>1/3 cup chopped fresh tomatoes&nbsp;</div><div>1/4 cup minced red onion&nbsp;</div>
Grilled Appetizer Pizza Crusts ConventionalPizzas and Calzones<div>1-3/4 to 2-1/4 cups all-purpose flour&nbsp;</div><div>1 envelope <strong>Fleischmann&#39;s&reg; Pizza Crust Yeast OR RapidRise Yeast</strong></div><div>1-1/2 teaspoons sugar&nbsp;</div><div>3/4 teaspoon salt&nbsp;</div><div>2/3 cup very warm water (120&deg; to 130&deg;F)*&nbsp;</div><div>1 tablespoon oil&nbsp;</div><div>Additional oil for brushing on pizza crusts&nbsp;</div><div>Toppings and cheese, as desired&nbsp;</div>
Grilled Fresh Herb Pizza with Fontina and Prosciutto ConventionalPizzas and Calzones<div>Crust:</div><div>3-1/2 to 4 cups all-purpose flour</div><div>1 envelope <strong>Fleischmann&#39;s&reg; Pizza Crust Yeast </strong>OR<strong> RapidRise Yeast</strong></div><div>About 1/4 cup chopped fresh herbs (See Note)</div><div>1 tablespoon sugar</div><div>1-1/2 teaspoons salt</div><div>1-1/3 cups very warm water (120&deg; to 130&deg;F)*</div><div>1/3 cup <strong>Mazola&reg; Extra Virgin Olive Oil</strong></div><div>Additional flour for rolling<br /></div><div><br />Toppings:&nbsp;</div><div>3 tablespoons <strong>Mazola&reg; Extra Virgin Olive Oil</strong></div><div>2 cloves garlic, finely minced</div><div>8 ounces (2 cups) shredded fontina cheese</div><div>3 ounces prosciutto, cut into thin strips</div>
Grilled Pizza ConventionalPizzas and Calzones<p>3-1/2 to 4 cups all-purpose flour<br />1 envelope <strong>Fleischmann&#39;s&reg; Pizza Crust Yeast </strong>OR<strong> RapidRise Yeast<br /></strong>1 tablespoon sugar<br />1-1/2 teaspoons salt<br />1-1/3 cups very warm water (120&deg; to 130&deg;F)*<br />1/3 cup <strong>Mazola&reg; Vegetable Plus! Oil</strong><br />Additional flour for rolling<br />Pizza sauce<br />Other toppings as desired<br />Shredded mozzarella cheese</p>
Ham & Cheese Breakfast Pizza ConventionalPizzas and Calzones<pre>-----CRUST-----<br />3 cups all-purpose OR bread flour<br />1 envelope <strong>Fleischmann&#39;s&reg; Pizza Crust Yeast OR RapidRise Yeast</strong><br />1 teaspoon salt<br />1 cup warm water (120&deg; F to 130&deg;F)<br />2 tablespoons olive oil<br />-----TOPPINGS-----<br />3 large eggs, lightly beaten<br />1/2 teaspoon salt<br />1/4 teaspoon ground pepper<br />1 cup shredded cheese<br />1/2 cup ham or bacon, cooked and diced <br />OR cooked, crumbled sausage<br />cooking spray<br /><br /><br />&nbsp;</pre>
Ham and Cheese Calzones ConventionalPizzas and Calzones<div>2 cups whole wheat flour</div><div>2 tablespoons sugar</div><div>1/2 teaspoon salt</div><div>1 envelope <strong>Fleischmann&#39;s&reg; RapidRise Yeast</strong></div><div>1 cup milk</div><div>1/3 cup butter OR margarine</div><div>1 egg</div><div>1-1/2 to 2 cups all-purpose flour&nbsp;<br />&nbsp;<br />Filling:</div><div>1/2 cup mayonnaise</div><div>2 cups shredded Swiss cheese</div><div>1 tablespoon Dijon mustard</div><div>1-1/2 tablespoons sliced green onion&nbsp;</div><div>1 pound, 4 ounces thinly sliced ham</div>
Hold the Cheese Pizza ConventionalPizzas and CalzonesCrust: <br />1-3/4 to 2-1/4 cups all-purpose flour <br />1 envelope <strong>Fleischmann&#39;s&reg; Pizza Crust Yeast OR RapidRise Yeast<br /></strong>1-1/2 teaspoons sugar <br />3/4 teaspoon salt <br />2/3 cup very warm water (120&deg; to 130&deg;F)* <br />3 tablespoons extra virgin olive oil <br /><p>Toppings: <br />2 tablespoons olive oil <br />1/2 cup sliced mushrooms <br />1/2 medium red onion, sliced in thin rings <br />1/2 medium green bell pepper, chopped <br />1/2 medium red bell pepper, chopped <br />3 cloves fresh garlic, crushed or minced <br />1 cup chunky pizza sauce <br />1 cup fresh spinach, chopped or torn <br />1/2 cup chopped, canned artichokes <br />1/4 cup sliced black olives <br />1/4 cup pimento stuffed green olives, sliced </p>
Homemade Calzones ConventionalPizzas and Calzones<pre><B><I>Dough<br /></B></I>3 to 3-1 / 2 cups all-purpose flour<br />1 / 2 cup cornmeal<br />1 envelope <strong>Fleischmann&#39;s&reg; Pizza Crust Yeast OR RapidRise Yeast</strong><br />1 teaspoon salt<br />1-1 / 4 cups water<br />1 / 4 cup olive oil<br /><B><I><br />Prosciutto and Cheese Filling</B></I><br />1-1 / 2 cups ricotta cheese<br />1-1 / 2 cups grated mozzarella cheese<br />1 / 2 cup freshly grated Parmesan cheese<br />1 (4-ounce) jar diced pimientos, well-drained<br />2 ounces thinly sliced prosciutto or salami<br />2 tablespoons fresh, minced parsley<br />2 medium cloves garlic, minced<br />1 / 2 teaspoon dried basil leaves<br />1 / 4 teaspoon dried rosemary</pre>
Individual Dessert Pizzas ConventionalPizzas and Calzones<strong>Cheese Filling:<br /></strong>1 package (3 ounces) cream cheese, softened <br />1 cup ricotta cheese <br />1/2 cup powdered sugar <br />1 egg <br />1 teaspoon <strong>Spice Islands&reg; 100% Pure Bourbon Vanilla Extract</strong> <p><strong>Crust:<br /></strong>1-3/4 to 2-1/4 cups all-purpose flour <br />1 envelope <strong>Fleischmann&#39;s&reg; Pizza Crust Yeast </strong>OR <strong>RapidRise Yeast&nbsp;<br /></strong>1/4 cup sugar <br />3/4 teaspoon salt <br />1/8 teaspoon <strong>Spice Islands&reg; Ground Saigon Cinnamon <br /></strong>2/3 cup very warm water (120&deg; to 130&deg;F)* <br />3/4 teaspoon <strong>Spice Islands&reg; 100% Pure Bourbon Vanilla Extract <br /></strong>3 tablespoons melted butter OR margarine </p><p><strong>Toppings:<br /></strong>An assortment of fresh fruit, dried fruit, nuts, chocolate chips OR jams </p>
Individual Vegetable Pizzas with Whole Wheat Crust ConventionalPizzas and Calzones<p><strong>Whole Wheat Crust:<br /></strong>2 envelopes <strong>Fleischmann&#39;s&reg; Active Dry Yeast<br /></strong>1-1/4 cups warm water (100&deg; to 110&deg;F)<br />1-3/4 cups all-purpose flour<br />1-1/4 cups whole wheat flour<br />1 teaspoon sugar<br />1/2 teaspoon salt<br />1/4 cup <strong>Mazola&reg; Vegetable Plus! Oil <br /><br />Quick Pizza Sauce:<br /></strong>1 can (8 ounces) tomato sauce<br />1 can (6 ounces) tomato paste<br />2 teaspoons <strong>Spice Islands&reg; Leaf Oregano<br /></strong>1/2 teaspoon <strong>Spice Islands&reg; Garlic Powder <br /><br />Toppings:<br /></strong>1 cup (4 ounces) shredded mozzarella cheese<br />1/4 cup shredded Parmesan cheese<br />Vegetable toppings as desired: fresh spinach, sliced onion, sliced mushrooms, shredded carrots, sliced broccoli florets, sliced olives, diced bell peppers, diced tomatoes, etc.</p>
Italian Meatball Pizza ConventionalPizzas and Calzones<strong>Crust: <br /></strong>1-3/4 to 2-1/4 cups all-purpose flour <br />1 envelope <strong>Fleischmann&#39;s&reg; Pizza Crust Yeast </strong>OR<strong> RapidRise Yeast<br /></strong>1-1/2 teaspoons sugar <br />3/4 teaspoon salt <br />2/3 cup very warm water (120&deg; to 130&deg;F)* <br />3 tablespoons <strong>Mazola&reg; Vegetable Plus! Oil</strong> <p><strong>Toppings: <br /></strong>3/4 cup marinara sauce <br />2 cups frozen, precooked 1-inch meatballs, thawed <br />2 cups shredded pizza cheese blend <br />1/2 cup finely diced green bell pepper </p>
Italian Stromboli ConventionalPizzas and Calzones<strong>Dough: <br /></strong>3-1/4 to 3-3/4 cups all-purpose flour <br />1 envelope<strong> Fleischmann&#39;s&reg; Pizza Crust Yeast </strong>OR<strong> RapidRise Yeast<br /></strong>1-1/2 teaspoons sugar <br />1-1/2 teaspoons salt <br />1 cup very warm water (120&deg; to 130&deg;F)* <br />3 tablespoons <strong>Mazola&reg; Vegetable Plus! </strong>OR<strong> Extra Virgin Olive Oil</strong> <p><strong>Italian Filling: <br /></strong>2 medium tomatoes, cored, seeded and chopped <br />6 pepperoncini peppers, drained and thinly sliced <br />2 teaspoons <strong>Mazola&reg; Extra Virgin Olive Oil <br /></strong>2 teaspoons minced fresh garlic <br />1/4 teaspoon sugar <br />1/8 teaspoon salt <br />32 (1-inch) pepperoni slices <br />16 (3-inch) thin salami slices <br />2 cups Pizza Cheese*** </p>
Jerk Pizza ConventionalPizzas and Calzones<div><strong>Crust:</strong>&nbsp;</div><div>1-3/4 to 2-1/4 cups all-purpose flour&nbsp;</div><div>1 envelope <strong>Fleischmann&#39;s&reg; Pizza Crust Yeast OR RapidRise Yeast</strong></div><div>1-1/2 teaspoons sugar&nbsp;</div><div>3/4 teaspoon salt&nbsp;</div><div>2/3 cup very warm water (120&deg; to 130&deg;F)*&nbsp;</div><div>3 tablespoons extra virgin olive oil&nbsp;</div><div><br /></div><div><strong>Toppings:&nbsp;</strong></div><div>1/2 cup tomato sauce&nbsp;</div><div>1 teaspoon <strong>Spice Islands&reg; Jamaican Jerk Seasoning</strong>&nbsp;</div><div>1 cup chopped uncooked, frozen sweet potato fries</div><div>1 cup chopped multi-colored bell peppers (or pepper rings)&nbsp;</div><div>4 ounces sliced Canadian bacon&nbsp;</div><div>1-1/2 cups (6 ounces) shredded mozzarella cheese</div><div>Sliced OR chopped Scotch bonnet peppers, optional&nbsp;</div>
Joules Krogh's Prize Winning Pizza ConventionalPizzas and Calzones<p> Crust: <br />1-3/4 to 2-1/4 cups all-purpose flour <br />1 envelope <strong>Fleischmann&#39;s&reg; Pizza Crust Yeast</strong> <br />1-1/2 teaspoons sugar <br />3/4 teaspoon salt <br />2/3 cup very warm water (120&deg; to 130&deg;F)* <br />3 tablespoons oil </p><p>Toppings:<br />1/4 cup prepared basil pesto <br />1/3 cup finely minced Kalamata olives <br />1/2 cup grilled portobella mushrooms, chopped <br />1/2 cup chopped fresh spinach <br />2 ounces fresh mozzarella cheese, diced <br />4 ounces brie cheese, rind removed and diced <br />2 Roma tomatoes, thinly sliced <br />2 ounces (about 1/2 cup) thinly sliced prosciutto, cut in bite-size pieces, optional </p>
Lox and Cream Cheese Pizza MachinePizzas and Calzones<pre><STRONG><EM>Crust:</EM></STRONG> <br />3 cups bread flour<br />2 teaspoons sugar<br />2 teaspoons <strong>Fleischmann&#39;s&reg; Bread Machine Yeast</strong><br />1 teaspoon dill weed<br />1 teaspoon salt<br />1 cup water (70<SUP>o</SUP> to 80<SUP>o</SUP> F)<br />1/4 cup olive or vegetable oil<BR><br /><EM><STRONG>Topping</STRONG>:</EM><br />1 package (8 ounces) cream cheese, softened<br />2/3 cup sour cream<br />1/3 cup thinly sliced red onion, cut into 2-inch slivers <br />4 teaspoons drained capers, chopped if desired<br />1/4 pound thinly sliced lox (cold smoked salmon), <br /> cut into 1 x 3-inch strips<BR><br /><STRONG><EM>Garnishes:</EM></STRONG> <br />Fresh dill sprigs<br />Plum tomato slices</pre>
Lox and Cream Cheese Pizza ConventionalPizzas and Calzones<pre><em><strong>Crust </strong></em><br />2-3/4 to 3-1/4 cups all-purpose flour<br />1 envelope <strong>Fleischmann&#39;s&reg; Pizza Crust Yeast OR RapidRise Yeast</strong><br />1 teaspoon dill weed<br />1 teaspoon salt<br />1 cup very warm water (120&deg; to 130&deg;F)<br />3 tablespoons olive or vegetable oil<br /> <br /><strong><em>Topping</em></strong> <br />1 package (8 ounces) cream cheese, softened<br />2/3 cup sour cream<br />1/3 cup thinly sliced red onion, cut into 2-inch slivers <br />4 teaspoons drained capers, chopped if desired<br />1/4 pound thinly sliced lox (cold smoked salmon), <br /> cut into 1 x 3-inch strips<br />Garnishes <br />Fresh dill sprigs<br />Plum tomato slices</pre>
Mac 'n Cheese Pizza ConventionalPizzas and Calzones<strong>Crust:</strong> <br />1-3/4 to 2-1/4 cups all-purpose flour <br />1 envelope <strong>Fleischmann&#39;s&reg; Pizza Crust Yeast </strong>OR<strong> RapidRise Yeast<br /></strong>1-1/2 teaspoons sugar <br />3/4 teaspoon salt <br />2/3 cup very warm water (120&deg; to 130&deg;F)* <br />1 tablespoon <strong>Mazola&reg; Vegetable Plus! Oil</strong> <p><strong>Toppings: <br /></strong>1 box (12 ounces) shell pasta and cheese sauce mix <br />1 cup (4 ounces) shredded mozzarella cheese <br />1 cup (4 ounces) shredded American cheddar cheese blend </p>
Mango Chutney Chicken Pizza ConventionalPizzas and Calzones<strong>Crust:<br /></strong>1-3/4 to 2-1/4 cups all-purpose flour<br />1 envelope <strong>Fleischmann&#39;s&reg; Pizza Crust Yeast</strong> OR <strong>RapidRise Yeast<br /></strong>1-1/2 teaspoons sugar<br />3/4 teaspoon salt<br />2/3 cup very warm water (120 to 130&deg;F)*<br />3 tablespoons Mazola&reg; Vegetable Plus! Oil <p><strong>Toppings:<br /></strong>1/2 cup <strong>Patak&#39;s&reg; Major Grey Chutney<br /></strong>1 package (6 ounces) grilled chicken strips<br />1/2 cup chopped red onion<br />1-1/2 cups (6 ounces) shredded mozzarella cheese<br />2 tablespoons chopped fresh cilantro</p>
Margherita Pizza ConventionalPizzas and Calzones<p>2 cups all-purpose flour<br />1 envelope <strong>Fleischmann&#39;s&reg; Pizza Crust Yeast&nbsp;<br /></strong>1-1/2 teaspoons sugar<br />3/4 teaspoon salt<br />2/3 cup very warm water (120&deg; to 130&deg;F)<br />3 tablespoons olive oil</p><p><strong>Toppings</strong>:<br />Olive oil, for drizzling<br />1 cup tomato sauce, or to taste<br />4 ounces buffalo mozzarella, drained<br />6 fresh basil leaves<br />Salt and pepper, to taste&nbsp;</p>
Master Pizza Dough MachinePizzas and Calzones<pre>1 cup water (70<SUP>o</SUP> to 80<SUP>o</SUP> F)&nbsp;<br />2 tablespoons olive or vegetable oil&nbsp;<br />3/4 teaspoon salt&nbsp;<br />3 cups bread or all-purpose flour&nbsp;<br />2 teaspoons <strong>Fleischmann&#39;s&reg; Bread Machine Yeast&nbsp; </strong><br />Cornmeal</pre>
Meatball Grilled Pizza ConventionalPizzas and Calzones<div>Crust:</div><div>3-1/2 to 4 cups all-purpose flour</div><div>1 envelope <strong>Fleischmann&#39;s&reg; Pizza Crust Yeast </strong>OR<strong> RapidRise Yeast</strong></div><div>1 tablespoon sugar</div><div>1-1/2 teaspoons salt</div><div>1-1/3 cups very warm water (120&deg; to 130&deg;F)*</div><div>1/3 cup <strong>Mazola&reg; Extra Virgin Olive Oil</strong></div><div>Additional flour for rolling&nbsp;<br />&nbsp;<br />Toppings:</div><div>1 cup pizza OR marinara sauce</div><div>1 package (12 ounces) frozen Italian style meatballs, thawed and sliced into thirds</div><div>1/4 cup chopped green bell pepper</div><div>1/4 cup chopped onions</div><div>6 ounces (1-1/2 cups) shredded mozzarella cheese</div><div>1/4 cup shredded Parmesan cheese</div><div><br /></div>
Meatball Stromboli ConventionalPizzas and Calzones<strong>Dough: <br /></strong>3-1/4 to 3-3/4 cups all-purpose flour <br />1 envelope <strong>Fleischmann&#39;s&reg; Pizza Crust Yeast </strong>OR<strong> RapidRise Yeast<br /></strong>1-1/2 teaspoons sugar <br />1-1/2 teaspoons salt <br />1 cup very warm water (120&deg; to 130&deg;F)* <br />3 tablespoons <strong>Mazola&reg; Vegetable Plus! Oil</strong> <p><strong>Meatball Filling: <br /></strong>1 tablespoon <strong>Mazola&reg; Vegetable Plus! Oil</strong><br />1 medium onion, thinly sliced <br />1 green bell pepper, thinly sliced <br />1 bag (12 ounces) frozen meatballs, thawed (need 32 total or slice large meatballs in half) <br />1/4 cup pizza sauce OR marinara sauce <br />2 cups Pizza Cheese*** </p>
Mediterranean Grilled Pizza ConventionalPizzas and Calzones<strong>Crust:<br /></strong>3-1/2 to 4 cups all-purpose flour<br />1 envelope <strong>Fleischmann&#39;s&reg; Pizza Crust Yeast </strong>OR<strong> RapidRise Yeast<br /></strong>1 tablespoon sugar<br />1-1/2 teaspoons salt<br />1-1/3 cups very warm water (120&deg; to 130&deg;F)*<br />1/3 cup <strong>Mazola&reg; Extra Virgin Olive Oil<br /></strong>Additional flour for rolling <p><strong>Toppings:<br /></strong>1 container (7 to 10 ounces) flavored hummus<br />1 cup chopped asparagus (use thin spears or slice in half)<br />1/2 cup roasted red pepper strips<br />1/2 to 3/4 cup crumbled goat OR feta cheese<br />2 tablespoons pinenuts</p>
Memorial Day Pizza ConventionalPizzas and Calzones<pre>1-1/2 to 2 cups all-purpose flour<br />1/4 cup firmly packed brown sugar<br />1 envelope <strong>Fleischmann&#39;s&reg; Pizza Crust Yeast OR RapidRise Yeast</strong><br />1/2 teaspoon salt<br />1/2 cup water<br />1/4 cup butter or margarine<br />1 teaspoon vanilla extract<br /><br /><em><strong>Cream Cheese Topping</strong> (recipe follows)</em><br />Granola<br />Blueberries, sliced strawberries<br />Miniature marshmallows</pre>
Mexicali Pizza Wheel ConventionalPizzas and Calzones<pre>Cornmeal Pizza Dough <a title="Master Pizza Dough recipe" href="../recipes/recipedetail.asp?id=161" target="_blank">(Click to see Master Pizza Dough recipe)</a>&nbsp;<br />1 pound lean ground beef&nbsp;<br />1 clove garlic, minced&nbsp;<br />1 (8 3/4-ounce) can kidney beans, drained&nbsp;<br />1 (8-ounce) can tomato sauce&nbsp;<br />1 tablespoon <strong>Spice Islands&reg; Chili Powder&nbsp;</strong><br />1 cup (4 ounces) grated mild cheddar or &nbsp;<br /> Monterey Jack cheese&nbsp;<br />1 (4-ounce) jar diced pimientos, drained&nbsp;<br />2 tablespoons chopped mild green chilies</pre>
Mexican Pizza ConventionalPizzas and Calzones<pre><strong><em>Dough</em></strong><br />2-1/4 to 2-1/2 cups all-purpose flour<br />1/2 cup cornmeal<br />1 envelope <strong>Fleischmann&#39;s&reg; Pizza Crust Yeast OR RapidRise Yeast</strong><br />1 teaspoon salt<br />1 cup very warm water (120&deg; to 130&deg;F)<br />3 tablespoons vegetable oil&nbsp;<br />&nbsp;<br /><strong><em>Taco Topping</em></strong> <br />1 pound ground beef<br />2 teaspoons chili powder<br />1/4 teaspoon salt<br />1 cup prepared mild or medium chunky salsa<br />1 can&nbsp;(2-1/4 ounces) sliced ripe olives, drained 1 cup shredded cheddar cheese Thinly sliced lettuce, chopped tomatoes, additional shredded cheddar cheese, taco sauce, sour cream, and/or guacamole (optional)</pre>
Mighty Meat Pizza ConventionalPizzas and Calzones<p><strong>Crust:<br /></strong>3-1/4 to 3-3/4 cups all-purpose flour<br />1 envelope <strong>Fleischmann&#39;s&reg; Pizza Crust Yeast OR RapidRise Yeast<br /></strong>1 tablespoon sugar<br />1-1/2 teaspoons salt<br />1-1/3 cups very warm water (120&deg; to 130&deg;F)*<br />1/3 cup <strong>Mazola&reg; Vegetable Plus! Oil &nbsp;<br />&nbsp;<br />Toppings:<br /></strong>1/2 to 1 cup pizza sauce<br />1/4 cup diced onions<br />8 ounces Italian sausage OR ground beef, cooked and crumbled<br />Pepperoni to cover pizza, about 15 slices<br />Canadian bacon to cover pizza, about 15 slices<br />4 strips bacon, cooked and crumbled<br />1 to 2 cups (4 to 8 ounces) shredded Italian blend cheese<br />1 teaspoon <strong>Spice Islands&reg; Italian Herb Seasoning </strong></p>
Milwaukee Beer and a Brat Pizza ConventionalPizzas and Calzones<strong>Beer Crust: <br /></strong>1-1/2 to 2 cups all-purpose flour <br />1 envelope <strong>Fleischmann&#39;s&reg; Pizza Crust Yeast </strong>OR<strong> RapidRise Yeast <br /></strong>1 teaspoon sugar <br />3/4 teaspoon salt <br />2/3 cup very warm beer (120&deg; to 130&deg;F)* <p><strong>Toppings: <br /></strong>1 tablespoon Dijon mustard <br />1/4 cup pizza sauce <br />2 cups shredded mozzarella cheese, divided <br />8 ounces precooked beer bratwurst*** <br />1/2 cup minced onions <br />1/2 cup sauerkraut, drained, optional <br />1 cup shredded Cheddar cheese </p>
Mini Pizza Crusts ConventionalPizzas and Calzones<p><strong>Crust:<br /></strong>3-1/4 to 3-3/4 cups all-purpose flour<br />1 envelope <strong>Fleischmann&#39;s&reg; Pizza Crust Yeast </strong>OR<strong> RapidRise Yeast<br /></strong>1-1/2 tablespoons sugar<br />1-1/2 teaspoons salt<br />1-1/3 cups very warm water (120&deg; to 130&deg;F)*<br />1/3 cup oil&nbsp;<br />&nbsp;<br /><strong>Toppings:</strong><br />1 to 2 cups pizza sauce<br />Other toppings as desired<br />1 pound (4 cups) shredded mozzarella cheese</p>
Morning Smiles Breakfast Pizza ConventionalPizzas and Calzones<strong>Crust:</strong> <br />1-3/4 to 2-1/4 cups all-purpose flour <br />1 envelope <strong>Fleischmann&#39;s&reg; Pizza Crust Yeast&nbsp;</strong>OR<strong> RapidRise Yeast&nbsp;<br /></strong>1-1/2 teaspoons sugar <br />3/4 teaspoon salt <br />2/3 cup very warm water (120&deg; to 130&deg;F)* <br />3 tablespoons <strong>Mazola&reg; Vegetable Plus! Oil </strong><p><strong>Topping: <br /></strong>1 tablespoon butter OR margarine <br />6 eggs, beaten <br />2/3 cup processed American cheese shreds, divided <br />6 link breakfast sausages, cooked <br />Ketchup OR salsa </p>
Mushroom & Romano Cheese Pizza MachinePizzas and Calzones<pre><strong>1-1/2 POUND RECIPE</strong>&nbsp;<br /><strong><em>Dough:</em></strong>&nbsp;<br />water 1 cup&nbsp;<br />peanut oil 2 tablespoons&nbsp;<br />salt 1-1/2 teaspoons&nbsp;<br />bread flour 3 cups&nbsp;<br />sugar 1 tablespoon&nbsp;<br /><strong>Fleischmann&#39;s&reg; Bread Machine Yeast&nbsp;2 teaspoons</strong><br />&nbsp;<br /><br /><strong><em>Topping:</em></strong>&nbsp;<br />1 (15 ounce) can crushed tomatoes&nbsp;<br />1/2 cup freshly grated Romano cheese&nbsp;<br />1 tablespoon peanut oil&nbsp;<br />1 teaspoon dried marjoram leaves&nbsp;<br />1/8 teaspoon ground black pepper&nbsp;<br />2 cups sliced fresh mushrooms</pre>
Mushroom & Romano Cheese Pizza ConventionalPizzas and Calzones<pre><em><strong>Dough:</strong></em>&nbsp;<br />3-1/4 cups all-purpose flour&nbsp;<br />1 tablespoon sugar&nbsp;<br />1-1/2 teaspoons salt&nbsp;<br />1 envelope <strong>Fleischmann&#39;s&reg; Pizza Crust Yeast OR RapidRise Yeast</strong><br />1 cup water&nbsp;<br />2 tablespoons peanut oil&nbsp;<br /><strong><em>Topping:</em></strong>&nbsp;<br />1 (15 ounce) can crushed tomatoes&nbsp;<br />&frac12; cup freshly grated Romano cheese&nbsp;<br />1 tablespoon peanut oil&nbsp;<br />1 teaspoon dried marjoram leaves&nbsp;<br />1/8 teaspoon ground black pepper&nbsp;<br />2 cups sliced fresh mushrooms</pre>
N'Orleans Muffaletta Pizza ConventionalPizzas and Calzones<strong>Italian Herb Crust: <br /></strong>3-1/4 to 3-3/4 cups all-purpose flour <br />1 envelope <strong>Fleischmann&#39;s&reg; Pizza Crust Yeast </strong>OR <strong>RapidRise Yeast<br /></strong>1 tablespoon sugar <br />1 teaspoon salt <br />1 teaspoon <strong>Spice Islands&reg; Italian Herb Seasoning <br /></strong>1-1/3 cups very warm water (120&deg; to 130&deg;F)* <br />3 tablespoons <strong>Mazola&reg; Extra Virgin Olive Oil</strong> <p><strong>Toppings: <br /></strong>3/4 cup giardeniera salad, drained <br />1/3 cup manzanilla olives, drained <br />3 tablespoons kalamata olives, drained <br />1 tablespoon <strong>Mazola&reg; Extra Virgin Olive Oil <br /></strong>1 teaspoon <strong>Spice Islands&reg; Italian Herb Seasoning <br /></strong>1/2 teaspoon <strong>Spice Islands&reg; Celery Seed <br /></strong>3 ounces Genoa salami <br />2 to 3 ounces thinly sliced ham <br />8 ounces sliced Provolone cheese </p>
New Mexico Style Chicken Fajita Pizza ConventionalPizzas and Calzones<strong>Cornmeal Crust: <br /></strong>1-1/4 to 1-3/4 cups all-purpose flour <br />1/2 cup cornmeal <br />1 envelope <strong>Fleischmann&#39;s&reg; Pizza Crust Yeast</strong> OR <strong>RapidRise Yeast<br /></strong>1-1/2 teaspoons sugar <br />3/4 teaspoon salt <br />2/3 cup very warm water (120&deg; to 130&deg;F)* <br />3 tablespoons <strong>Mazola&reg; Extra Virgin Olive Oil</strong> <p><strong>Toppings: <br /></strong>3/4 cup refried beans <br />1/2 cup salsa, divided <br />6 to 8 ounces cooked chicken strips (about 1-1/4 cups) <br />1 cup bell pepper strips <br />1/2 cup sliced red onions <br />1/2 to 1 teaspoon <strong>Spice Islands&reg; Garlic Salt <br /></strong>1/2 teaspoon <strong>Spice Islands&reg; Ground Cumin <br /></strong>1 cup (4 ounces) shredded cheddar cheese <br />1/4 cup chopped fresh cilantro </p>
New York Reuben Pizza ConventionalPizzas and Calzones<p><strong>Rye Crust:<br /></strong>1-1/4 to 1-3/4 cups all-purpose flour<br />1/4 cup rye flour<br />1 envelope <strong>Fleischmann&#39;s&reg; Pizza Crust Yeast OR Rapid Rise Yeast<br /></strong>1 teaspoon <strong>Spice Islands&reg; Caraway Seed<br /></strong>1 teaspoon sugar<br />3/4 teaspoon salt<br />2/3 cup very warm water (120&deg; to 130&deg;F)*<br />1 tablespoon <strong>Mazola&reg; Vegetable Plus! Oil</strong></p><p><strong>Toppings:<br /></strong>1/2 cup 1000 Island salad dressing<br />1 cup sauerkraut<br />4 packages (2 ounces each) thinly sliced corned beef<br />2 cups (8 ounces) shredded Swiss cheese<br />Dill pickles spears, optional</p>
Pancetta and Mozzarella Calzones ConventionalPizzas and Calzones<p><strong>Filling:<br /></strong>4 ounces chopped pancetta (Italian bacon) OR bacon (about 1 cup)<br />1/2 cup finely chopped onion<br />3 cloves garlic, minced<br />1 teaspoon <strong>Spice Islands&reg; Oregano <br /></strong>1/4 teaspoon <strong>Spice Islands&reg; Crushed Red Pepper <br /></strong>1/4 teaspoon <strong>Spice Islands&reg; Fennel Seed</strong> (optional)<br />10 ounces mushrooms, chopped<br />1/2 teaspoon <strong>Spice Islands&reg; Fine Grind Black Pepper<br /></strong>1/4 to 1/2 teaspoon salt<br />2 cups Italian blend shredded cheese<br />1 cup chopped fresh basil OR parsley leaves<br /><strong>&nbsp;</strong></p><p><strong>Dough:<br /></strong>3 to 3-1/4 cups all-purpose flour<br />2 envelopes <strong>Fleischmann&#39;s&reg; Pizza Crust Yeast </strong>OR <strong>RapidRise Yeast<br /></strong>1-1/2 teaspoons salt<br />1 cup very warm water (120&deg; to 130&deg;F)<br />2 tablespoons <strong>Mazola&reg; Vegetable Plus! Oil</strong> OR olive oil<br />2 tablespoons <strong>Karo&reg; Light Corn Syrup<br /></strong>1 egg white, beaten</p>
Peanut Butter Chocolate Dessert Pizza on a Cracker-Thin Crust ConventionalPizzas and Calzones<div>1 to 1-1/4 cups bread flour</div><div>3/4 cup cake flour (see directions at end of recipe to make your own)</div><div>1 envelope <strong>Fleischmann&#39;s&reg; Pizza Crust Yeast </strong>OR<strong> RapidRise Yeast</strong></div><div>2 teaspoons sugar</div><div>1 teaspoon salt</div><div>3/4 cup very warm water (120&deg; to 130&deg;F)</div><div>Cornmeal&nbsp;</div><div><br /></div><div>Topping:</div><div>1/2 cup peanut butter</div><div>1/4 cup mini chocolate chips</div><div>1 apple OR banana, very thinly sliced and brushed with orange juice to retard browning</div><div><br /></div><div>For best results, you will also need:</div><div>Pizza stone&nbsp;</div><div>Bench knife OR wide spatula&nbsp;</div><div>Heavy rolling pin&nbsp;</div><div>Exhaust fan over oven</div>
Pepperoni and Mushroom Calzone ConventionalPizzas and Calzones<strong>Crust:<br /></strong>1-1/2 to 2 cups all-purpose flour<br />1 envelope <strong>Fleischmann&#39;s&reg; Pizza Crust Yeast </strong>OR <strong>RapidRise Yeast<br /></strong>1 teaspoon sugar<br />3/4 teaspoon salt<br />2/3 cup very warm water (120&deg; to 130&deg;F)<br />1 tablespoon <strong>Mazola&reg; Vegetable Plus! Oil&nbsp;<br />&nbsp;<br />Filling:<br /></strong>3/4 cup ricotta cheese<br />3/4 cup shredded mozzarella cheese<br />1 egg<br />1 teaspoon <strong>Spice Islands&reg; Italian Herb Seasoning<br /></strong>1/4 teaspoon salt<br />1/4 teaspoon <strong>Spice Islands&reg; Fine Grind Black Pepper<br /></strong>1/4 cup diced onion<br />3/4 cup thinly sliced mushrooms (about 2 mushrooms per calzone)<br />24 (1-inch) pepperoni slices<br />Pizza sauce for dipping
Pepperoni Pizza Bake-N-Take ConventionalPizzas and Calzones<pre>-----BATTER-----<br />3 cups all-purpose flour<br />2 envelopes <strong>Fleischmann&#39;s&reg; RapidRise Yeast</strong><br />2 tablespoons sugar<br />1 teaspoon salt<br />1 - 1/2 cups milk<br />1/2 cup butter or margarine<br />2 eggs<br /><br />-----TOPPINGS-----<br />1 - 1/2 cups pizza sauce<br />24 pepperoni slices, quartered<br />3 cups shredded mozzarella cheese<br /><br />Cooking Spray<br />Two (2) LARGE (approx. 3-3/4 inches across top) 6-Hole Muffin Tins</pre>
Pepperoni Pizza Bread ConventionalPizzas and Calzones<p>*** Bread ***<br />5 to 6 cups all-purpose OR bread flour<br />2 tablespoons sugar<br />1 teaspoon salt<br />2 envelopes <strong>Fleischmann&#39;s&reg; RapidRise Yeast</strong><br />1-1/4 cups very warm water (120&deg; to 130&deg;F)<br />1/2 cup olive oil<br />2 eggs&nbsp;<br />&nbsp;<br />*** Filling ***<br />1/2 cup pizza sauce<br />1/2 cup (3-4 ounces) pepperoni<br />1 cup Italian cheese blend, shredded&nbsp;<br />&nbsp;<br /><strong>Mazola&reg; Pure Cooking Spray</strong></p>
Pepperoni Pizza Bread ConventionalPizzas and Calzones<pre>4 to 4-1/2 cups all-purpose flour&nbsp;<br />2 cups grated mozzarella cheese&nbsp;<br />2 envelopes <strong>Fleischmann&#39;s&reg; RapidRise Yeast&nbsp;</strong><br />1/4 cup thinly sliced pepperoni &nbsp;<br />1/4 cup finely chopped green onion&nbsp;<br />1 teaspoon salt&nbsp;<br />1 teaspoon oregano&nbsp;<br />1 teaspoon fennel seed (optional)&nbsp;<br />1 cup water&nbsp;<br />3/4 cup prepared salsa&nbsp;<br />2 tablespoons olive oil or vegetable oil</pre>
Pepperoni Pizza with Garlic and Herb Crust ConventionalPizzas and Calzones<strong>Crust:<br /></strong>1-3/4 to 2-1/4 cups all-purpose flour<br />1 envelope <strong>Fleischmann&#39;s&reg; Pizza Crust Yeast </strong>OR<strong> RapidRise Yeast<br /></strong>1-1/2 teaspoons sugar<br />3/4 teaspoon salt<br />3/4 teaspoon <strong>Spice Islands&reg;&nbsp;Italian Herb Seasoning</strong><br />2/3 cup very warm water (120&deg; to 130&deg;F)*<br />2 teaspoons <strong>Spice Islands&reg;&nbsp;Minced Garlic</strong><br />3 tablespoons <strong>Mazola&reg; Corn Oil</strong> <p><strong>Toppings:<br /></strong>1/2 to 1 cup pizza sauce<br />Pepperoni slices<br />1 to 2 cups (4 to 8 ounces) shredded mozzarella cheese</p>
Pesto and Tomato Grilled Pizza ConventionalPizzas and Calzones<strong>Crust:<br /></strong>3-1/2 to 4 cups all-purpose flour<br />1 envelope <strong>Fleischmann&#39;s&reg; Pizza Crust Yeast </strong>OR<strong> RapidRise Yeast<br /></strong>1 tablespoon sugar<br />1-1/2 teaspoons salt<br />1-1/3 cups very warm water (120&deg; to 130&deg;F)*<br />1/3 cup <strong>Mazola&reg; Extra Virgin Olive Oil<br /></strong>Additional flour for rolling <p><strong>Toppings:<br /></strong>1/2 cup prepared pesto sauce<br />6 plum tomatoes, thinly sliced<br />2 cups (8 ounces) shredded mozzarella cheese</p>
Pesto Mushroom Pizza ConventionalPizzas and Calzones<pre><strong><em>Dough</em></strong><br />3 cups all-purpose flour<br />2 tablespoons grated Parmesan cheese<br />1 envelope <strong>Fleischmann&#39;s&reg; Pizza Crust Yeast OR RapidRise Yeast</strong><br />1 / 2 teaspoon salt<br />1 cup water<br />2 tablespoons olive oil<br />Cornmeal<br /><br />Toppings:<br />2 / 3 cup pesto sauce<br />2 cups shredded cheddar cheese<br />1 (4-ounce) jar diced pimientos<br /><br /><strong><em>Balsamic Mushroom Topping</em></strong><br />1 / 4 cup olive oil<br />1 pound (about 5 cups) sliced fresh mushrooms<br />1 / 2 cup thinly sliced red onion<br />1 tablespoon balsamic vinegar<br />1 teaspoon dried thyme leaves</pre>
Philly Cheese Steak Pizza ConventionalPizzas and Calzones<div><strong>Crust:</strong></div><div>1-3/4 to 2-1/4 cups all-purpose flour</div><div>1 envelope <strong>Fleischmann&#39;s&reg; Pizza Crust Yeast </strong>OR<strong> RapidRise Yeast</strong></div><div>1-1/2 teaspoons sugar</div><div>3/4 teaspoon salt</div><div>2/3 cup very warm (120&deg; to 130&deg;F)*</div><div>3 tablespoons <strong>Mazola&reg;&nbsp;Corn Oil</strong></div><div><br /></div><div><strong>Sauce:</strong></div><div>4 ounces cream cheese, softened</div><div>2 tablespoons sour cream</div><div>1 teaspoon<strong> Spice Islands&reg; Beau Monde Seasoning</strong></div><div><br /></div><div><strong>Toppings:</strong></div><div>1 tablespoon&nbsp;<strong>Mazola&reg;&nbsp;Corn Oil</strong></div><div>1 cup sliced onion</div><div>1 cup sliced green bell pepper</div><div>3 cloves garlic, minced</div><div>1 cup sliced mushrooms</div><div>1/4 teaspoon <strong>Spice Islands&reg; Fine Grind Black Pepper</strong></div><div>1/2 pound deli roast beef</div><div>2 cups shredded mozzarella cheese</div><div>Pasteurized American flavored cheese snack (aerosol), optional&nbsp;</div>
Picnic Pockets ConventionalPizzas and Calzones<pre><strong><em>Dough</em></strong><br />2 to 2-1/2 cups all-purpose flour<br />1 envelope <strong>Fleischmann&#39;s&reg; Pizza Crust Yeast OR RapidRise Yeast</strong><br />1/2 teaspoon salt<br />1 cup very warm water (120&deg; to 130&deg;F)<br />2 tablespoons olive oil<strong><em><br /></em></strong><strong><em>&nbsp;<br />&nbsp;<br /></em></strong></pre><pre><strong><em>Pepper Cheese Filling</em></strong> <br />1-1/2 cups sliced bell peppers (combine red, green and yellow)<br />1 medium onion, sliced<br />2 ounces pepperoni, cut into thin strips<br />2 cloves garlic, minced<br />1-1/2 cups (6-ounces) grated mozzarella cheese<br />1 cup (4-ounces) grated provolone or fontina cheese&nbsp;<br />&nbsp;<br />Olive oil<br />Crushed red pepper (optional)</pre>
Pizza Anyway You Like ConventionalPizzas and Calzones<pre>3 to 3-1 / 2 cups all-purpose flour&nbsp;<br />1 envelope <strong>Fleischmann&#39;s&reg; Pizza Crust Yeast OR RapidRise Yeast</strong><br />1 teaspoon salt&nbsp;<br />1 cup very warm water (120&deg; to 130&deg;F)&nbsp;<br />2 tablespoons olive oil&nbsp;<br />Cornmeal&nbsp;<br /><strong><em>Toppings</em></strong> (suggestions follow)</pre>
Pizza Crisps ConventionalPizzas and Calzones<p><strong>Dough</strong><br />6 to 6-1/2 cups all-purpose flour<br />1-1/2 teaspoons salt<br />1 envelope <strong>Fleischmann&#39;s&reg; Pizza Crust Yeast OR RapidRise Yeast</strong><br />2 cups warm water (120&deg; to 130&deg;F)<br />1/4 cup olive oil or vegetable oil&nbsp;<br /><br /> <strong>Sauce&nbsp;</strong><br />1 can (8 ounces) tomato sauce<br />1 can (6 ounces) tomato paste<br />2 teaspoons oregano or sweet basil (leaves)<br />1 clove garlic (minced)<br /><br /><strong>Topping</strong><br />2 cups mozzarella cheese<br />2 cups Parmesan cheese<br />crushed red pepper (optional)</p>
Pizza Margherita ConventionalPizzas and Calzones<strong>Thin Crust:<br /></strong>1-1/4 to 1-3/4 cups all-purpose flour<br />1 envelope <strong>Fleischmann&#39;s&reg; Pizza Crust Yeast </strong>OR<strong> RapidRise Yeast<br /></strong>1-1/2 teaspoons sugar<br />3/4 teaspoon salt<br />1/2 cup very warm water (120&deg; to 130&deg;F)*<br />2 tablespoons <strong>Mazola&reg; Extra Virgin Olive Oil</strong> <p><strong>Toppings:<br /></strong>2 tablespoons <strong>Mazola&reg; Extra Virgin Olive Oil<br /></strong>1 teaspoon minced fresh garlic<br />Freshly ground <strong>Spice Islands&reg; Sea Salt Adjustable Grinder<br /></strong>2 medium tomatoes, thinly sliced<br />1/4 cup chopped fresh basil***<br />1 cup (4 ounces) shredded Italian blend cheese<br />1 teaspoon <strong>Spice Islands&reg; Italian Herb Seasoning<br /></strong></p>
Pizza Mexicali (SPANISH VERSION) ConventionalPizzas and Calzones<pre><STRONG><EM>Ingredientes</EM></STRONG><br /><STRONG>Masa:</STRONG><br />3-1/4 tazas de harina de trigo de uso múltiple <br />1 cucharada de azúcar <br />1 paquete de levadura Fleischmann RapidRise™ <br />1-1/2 cucharaditas de sal <br />1 taza de agua <br />2 cucharadas de manteca vegetal<br /><U></U><br /><br /><br /><STRONG><EM>Otros ingredientes:</EM></STRONG> <br />1 libra de carne molida (picada) sin grasa <br />2 dientes de ajo picadito <br />1 lata de frijoles colorados de 15 ½ onzas, escurridos <br />2 latas de salsa de tomate de 8 onzas.<br />1 cucharada de chile en polvo <br />2 tazas de queso rallado, suave tipo cheddar<br />1 lata de pimientos morrones cortados en cubitos, (de 4 onzas)<br /> escurridos <br />2 cucharadas de chiles verdes suaves frescos en rajas</pre>
Popcorn Chicken and Bacon Calzone ConventionalPizzas and Calzones<strong>Crust:<br /></strong>1-1/2 to 2 cups all-purpose flour<br />1 envelope <strong>Fleischmann&#39;s&reg; Pizza Crust Yeast </strong>OR<strong> RapidRise Yeast<br /></strong>1 teaspoon sugar<br />3/4 teaspoon salt<br />2/3 cup very warm water (120&deg; to 130&deg;F)*<br />1 tablespoon <strong>Mazola&reg; Vegetable Plus! Oil</strong> <p><strong>Filling:<br /></strong>2 cups (about 11 ounces) frozen, fully cooked popcorn chicken, thawed<br />4 slices cooked bacon<br />2 slices American cheese, cut in half<br />Barbecue sauce (optional)</p>
Popper Pizza ConventionalPizzas and Calzones<div>Crust:</div><div>1-3/4 to 2-1/4 cups all-purpose flour</div><div>1 envelope <strong>Fleischmann&#39;s&reg; Pizza Crust Yeast OR RapidRise Yeast</strong></div><div>1-1/2 teaspoons sugar</div><div>3/4 teaspoon salt</div><div>2/3 cup very warm water (120&deg; to 130&deg;F)*</div><div>3 tablespoons butter</div><div><br /></div><div>Topping:</div><div>8 ounces cream cheese, softened</div><div>1/3 cup Real California Dairy&reg; Sour Cream</div><div>1/2 teaspoon <strong>Spice Islands&reg; Garlic Powder</strong></div><div>2 cups Real California Dairy&reg; shredded Mozzarella Cheese</div><div>2 to 4 fresh jalapeno peppers, thinly sliced OR 1/2 to 1 cup well drained pickled jalapeno slices</div>
Prosciutto and Cheese Calzones ConventionalPizzas and Calzones<pre><A href="http://www.breadworld.com/recipes/recipedetail.asp?id=161">Master Pizza Dough (see recipe)</A><br />1 1/2 cups ricotta cheese<br />1 1/2 cups (6 ounces) grated mozzarella cheese<br />1/2 cup grated Parmesan cheese<br />1 (4-ounce) jar diced pimientos, well drained<br />2 ounces thinly sliced prosciutto or salami<br />2 cloves garlic, minced or pressed<br />1/2 teaspoon <strong>Spice Islands&reg; Rosemary, crushed</strong><br />Olive oil<br />Cornmeal</pre>
Quiche-Topped Pizza ConventionalPizzas and Calzones<pre><STRONG><EM>Crust </EM></STRONG> <br />1-1/4 to 1-3/4 cups bread flour<br />3 tablespoons grated Parmesan cheese<br />1 envelope <strong>Fleischmann&#39;s&reg; RapidRise Yeast</strong><br />1/2 teaspoon salt<br />2/3 cup very warm water (120&deg; to 130&deg;F)<br />2 tablespoons olive oil<BR><STRONG><EM></EM></STRONG>&nbsp;<BR><STRONG><EM>Topping</EM></STRONG> <br />1 1/2 cups (6 ounces) shredded Gruyere or Swiss cheese<br />1/4 pound sliced fully-cooked ham, cut into 2 x 1/4-inch strips<br />3 eggs<br />3/4 cup sour cream<br />2 tablespoons chopped green onion<br />1/4 teaspoon salt<br />1/4 teaspoon freshly ground <strong>Spice Islands&reg; Whole Black Pepper</strong></pre>
Quiche-Topped Pizza MachinePizzas and Calzones<pre><STRONG><EM>Crust</EM></STRONG><br />2/3 cup water (70<SUP>o</SUP> to 80<SUP>o</SUP> F)<br />2 tablespoons olive oil<br />1/2 teaspoon salt<br />1-1/2 cups bread flour<br />3 tablespoons grated Parmesan cheese<br />1-1/2 teaspoons <strong>Fleischmann&#39;s&reg; Bread Machine Yeast</strong><br /><BR><br /><STRONG><EM>Topping</EM></STRONG><br />1-1/2 cups (6 ounces) shredded Gruyere or Swiss cheese<br />1/4 pound sliced fully-cooked ham, <BR> cut into 2 x 1/4-inch strips<br />3 eggs<br />3/4 cup sour cream<br />2 tablespoons chopped green onion<br />1/4 teaspoon salt<br />1/4 teaspoon freshly ground black pepper</pre>
Rapidmix Thick-Crusted Pepperoni Pizza ConventionalPizzas and Calzones<p>3 to 3-1/2 cups all-purpose flour<br />1 envelope <STRONG>Fleischmann&#39;s&reg; Active Dry Yeast</STRONG><br />1 teaspoon leaf oregano<br />1 teaspoon thyme leaves<br />1/2 teaspoon salt<br />1 cup very warm water (120&deg; to 130&deg;F)<br />2 tablespoons olive oil<br />1 egg<br />1/2 cup tomato sauce<br />2 cups grated mozzarella cheese<br />1/2 cup thinly sliced pepperoni<br />1 jar (4 ounces) diced pimientos, well drained (optional)</p>
Roasted Vegetable Pizza ConventionalPizzas and Calzones<pre>3 to 3-1/4 cups all-purpose flour&nbsp;&nbsp;<br />1 envelope <strong>Fleischmann&#39;s&reg; Pizza Crust Yeast OR RapidRise Yeast</strong><br />3/4 teaspoon medium grind black pepper*&nbsp;&nbsp;<br />1 teaspoon salt&nbsp;&nbsp;<br />1 cup very warm water (120&deg; to 130&deg;F)&nbsp;&nbsp;<br />1 tablespoon olive oil<br />&nbsp;<br /><em><strong>Roasted Vegetable Topping</strong> (recipe follows)</em>&nbsp;&nbsp;<br />1 cup shredded provolone cheese</pre>
Roasted Vegetable Pizza MachinePizzas and Calzones<pre><strong><em>Crust:</em></strong>&nbsp;&nbsp;<br />3/4 cup + 1 tablespoon water&nbsp;&nbsp;<br />1 tablespoon olive oil&nbsp;&nbsp;<br />3/4 teaspoon salt&nbsp;&nbsp;<br />2-1/3 cups bread flour&nbsp;&nbsp;<br />1-1/2 teaspoons <strong>Fleischmann&#39;s&reg; Bread Machine Yeast</strong>&nbsp;&nbsp;<br />1/2 teaspoon medium grind black pepper<br />&nbsp;<br /><em><strong>Roasted Vegetable Topping</strong> (recipe follows)</em>&nbsp;&nbsp;<br />&nbsp;<br />2/3 cup shredded provolone cheese</pre>
Sausage and Gravy Skillet Pizza ConventionalPizzas and Calzones<div>1-3/4 to 2-1/4 cups all-purpose flour</div><div>1/2 envelope<strong> Fleischmann&#39;s&reg; Pizza Crust Yeast </strong>OR<strong> RapidRise Yeast</strong></div><div>1-1/2 teaspoons sugar</div><div>3/4 teaspoon salt</div><div>2/3 cup very warm water (120&deg; to 130&deg;F)*</div><div>3 tablespoons oil</div><div>1 package Jimmy Dean&reg; Hearty Sausage Crumbles, Original Flavor</div><div>1 cup Francesco Rinaldi&reg; Four Cheese Alfredo Sauce</div><div>4 hard cooked eggs, peeled, sliced</div><div>1 jalapeno pepper, seeded, chopped OR 2 to 3 tablespoons finely chopped jarred jalapeno peppers (optional)</div><div>1 cup (4 ounces) shredded Cheddar cheese</div>
Sausage and Mushroom Pizza on a Cracker-Thin Crust ConventionalPizzas and Calzones<div>1 to 1-1/4 cups bread flour</div><div>3/4 cup cake flour (see directions at end of recipe to make your own)</div><div>1 envelope<strong> Fleischmann&#39;s&reg; Pizza Crust Yeast</strong>&nbsp;OR <strong>RapidRise Yeast</strong></div><div>2 teaspoons sugar</div><div>1 teaspoon salt</div><div>3/4 cup very warm water (120&deg; to 130&deg;F)</div><div>Cornmeal&nbsp;</div><div><br /></div><div>Topping:</div><div>1/2 to 3/4 cup pizza sauce</div><div>4 to 6 ounces cooked and crumbled sausage</div><div>1 cup thinly sliced mushrooms</div><div>1 cup shredded mozzarella cheese</div><div><br /></div><div>For best results, you will also need:</div><div>Pizza stone&nbsp;</div><div>Bench knife OR wide spatula&nbsp;</div><div>Heavy rolling pin&nbsp;</div><div>Exhaust fan over oven</div>
Sausage and Mushroom Stuffed Crust Pizza ConventionalPizzas and Calzones<strong>Crust:<br /></strong>1-3/4 to 2-1/4 cups all-purpose flour<br />1 envelope <strong>Fleischmann&#39;s&reg; Pizza Crust Yeast </strong>OR <strong>RapidRise Yeast<br /></strong>1-1/2 teaspoons sugar<br />3/4 teaspoon salt<br />2/3 cup very warm water (120&deg; to 130&deg;F)*<br />3 tablespoons <strong>Mazola&reg; Corn Oil<br /></strong>4 sticks (1 ounce each) string cheese <p><strong>Toppings:<br /></strong>1/2 to 1 cup pizza sauce<br />1 cup sliced mushrooms<br />8 ounces Italian sausage, browned and drained<br />1 to 2 cups (4 to 8 ounces) shredded mozzarella cheese</p>
Sausage and Spinach Alfredo Pizza ConventionalPizzas and Calzones<div>3/4 cup whole wheat flour</div><div>2 tablespoons flax seed</div><div>1 envelope <strong>Fleischmann&#39;s&reg; Pizza Crust Yeast </strong>OR<strong> RapidRise Yeast</strong></div><div>1-1/2 teaspoons sugar</div><div>3/4 teaspoon salt</div><div>3/4 cup very warm water (120&deg; to 130&deg;F)*</div><div>3 tablespoons oil</div><div>1 to 1-3/4 cups all-purpose flour</div><div>1/2 cup reduced fat Alfredo sauce</div><div>1 cup Jimmy Dean&reg;&nbsp;Turkey Hearty Sausage Crumbles</div><div>1/2 cup roasted red bell pepper strips, well drained</div><div>1 packed cup fresh spinach leaves</div><div>1/2 teaspoon <strong>Spice Islands&reg; Italian Herb Seasoning</strong></div><div>1/4 teaspoon <strong>Spice Islands&reg; Garlic Powder</strong></div><div>1 cup (4 ounces) shredded part-skim mozzarella cheese</div>
Sausage Combo Pizza ConventionalPizzas and Calzones<div>3-1/4 to 3-3/4 cups all-purpose flour</div><div>1 envelope <strong>Fleischmann&#39;s&reg; Pizza Crust Yeast</strong> OR <strong>RapidRise Yeast</strong></div><div>1 tablespoon sugar</div><div>1-1/2 teaspoons salt</div><div>1-1/3 cups very warm water (120&deg; to 130&deg;F)*</div><div>1/3 cup oil</div><div>1/2 cup Francesco Rinaldi&reg; Tomato &amp; Basil Pasta Sauce</div><div>1 cup Jimmy Dean&reg; Hearty Sausage Crumbles, Original Flavor</div><div>1 cup thinly sliced mushrooms</div><div>1/3 cup chopped green bell pepper</div><div>1/3 cup chopped onion</div><div>1 can (2.25 ounces) sliced black olives, well drained</div><div>2 cups (8 ounces) shredded mozzarella cheese</div>
Sausage Pizza ConventionalPizzas and Calzones<strong>Crust:<br /></strong>1-3/4 to 2-1/4 cups all-purpose flour<br />1 envelope <strong>Fleischmann&#39;s&reg; Pizza Crust Yeast </strong>OR<strong> RapidRise Yeast<br /></strong>1-1/2 teaspoons sugar<br />3/4 teaspoon salt<br />2/3 cup very warm water (120&deg; to 130&deg;F)*<br />3 tablespoons <strong>Mazola&reg; Vegetable Plus! Oil</strong> <p><strong>Toppings:<br /></strong>8 ounces fresh Italian sausage<br />1/2 to 1 cup pizza sauce<br />2 cups shredded mozzarella cheese<br />1/2 teaspoon <strong>Spice Islands&reg; Italian Herb Seasoning</strong></p>
Sausage Spinach and Ricotta Calzone ConventionalPizzas and Calzones<strong>Crust:<br /></strong>1-1/2 to 2 cups all-purpose flour<br />1 envelope <strong>Fleischmann&#39;s&reg; Pizza Crust Yeast </strong>OR <strong>RapidRise Yeast<br /></strong>1 teaspoon sugar<br />3/4 teaspoon salt<br />2/3 cup very warm water (120&deg; to 130&deg;F)*<br />1 tablespoon <strong>Mazola&reg; Vegetable Plus! Oil</strong> <p><strong>Filling:<br /></strong>8 ounces Italian sausage<br />2 cups fresh spinach leaves<br />1/4 cup water<br />3/4 cup ricotta cheese<br />3/4 cup shredded mozzarella cheese<br />1 egg<br />1 teaspoon <strong>Spice Islands&reg; Italian Herb Seasoning<br /></strong>1/2 teaspoon <strong>Spice Islands&reg; Crushed Red Pepper<br /></strong>1/2 teaspoon <strong>Spice Islands&reg; Garlic Salt<br /></strong>Pizza sauce OR marinara sauce</p>
Seattle Coffee and Cream Pizza ConventionalPizzas and Calzones<strong>Brown Sugar Crust:<br /></strong>1-3/4 to 2-1/4 cups all-purpose flour<br />1 envelope <strong>Fleischmann&#39;s&reg; Pizza Crust Yeast </strong>OR<strong> RapidRise Yeast<br /></strong>2 tablespoons brown sugar<br />3/4 teaspoon salt<br />1/2 teaspoon <strong>Spice Islands&reg; Ground Saigon Cinnamon<br /></strong>2/3 cup very warm water (120&deg; to 130&deg;F)*<br />1-1/2 tablespoons butter OR margarine, melted <p><strong>Topping:<br /></strong>1 package (2 ounces) macadamia nuts (about 1/2 cup)<br />1 package (1.5 ounces) chocolate covered coffee beans (about 1/4 cup)<br />1/2 cup white chocolate morsels<br />1/4 teaspoon <strong>Spice Islands&reg; Ground Saigon Cinnamon</strong></p><p><strong>Glaze:<br /></strong>3/4 cup powdered sugar<br />3 tablespoons coffee flavored liqueur<br />1 to 2 tablespoons heavy cream</p>
Shrimp Alfredo Grilled Pizza ConventionalPizzas and Calzones<strong>Crust:<br /></strong>3-1/2 to 4 cups all-purpose flour<br />1 envelope <strong>Fleischmann&#39;s&reg; Pizza Crust Yeast </strong>OR<strong> RapidRise Yeast<br /></strong>1 tablespoon sugar<br />1-1/2 teaspoons salt<br />1-1/3 cups very warm water (120&deg; to 130&deg;F)*<br />1/3 cup <strong>Mazola&reg; Extra Virgin Olive Oil<br /></strong>Additional flour for rolling <p><strong>Toppings:<br /></strong>1/2 cup prepared alfredo sauce<br />8 ounces cooked shrimp, well drained (may chop or cut large shrimp in half)<br />1/2 cup sliced green onions<br />1/4 cup chopped red bell pepper<br />2 cups (8 ounces) shredded mozzarella cheese</p>
Sloppy Joes with Pickles and Cheese Pizza ConventionalPizzas and Calzones<strong>Crust:<br /></strong>3-1/4 to 3-3/4 cups all-purpose flour<br />1 envelope <strong>Fleischmann&#39;s&reg; Pizza Crust Yeast</strong> OR <strong>RapidRise Yeast<br /></strong>1-1/2 tablespoon sugar<br />1-1/2 teaspoons salt<br />1-1/3 cups very warm water (120&deg; to 130&deg;F)*<br />1/3 cup <strong>Mazola&reg; Vegetable Plus! Oil</strong> <p><strong>Toppings:<br /></strong>1 pound lean ground beef<br />1 package (1.5 ounces) sloppy Joe seasoning mix (Plus any other ingredients the package requires)<br />2 cups (8 ounces) shredded mozzarella cheese<br />2 cups (8 ounces) shredded mild cheddar cheese<br />1-1/2 cups diced dill pickles</p>
Smoked Salmon and Caper Grilled Appetizer Pizzas ConventionalPizzas and Calzones<strong>Toppings:<br /></strong>1 package (4.5 ounces) smoked salmon<br />1 teaspoon freshly grated lemon peel<br />1 to 2 tablespoons lemon juice<br />1 tablespoon capers<br />1 tablespoon <strong>Mazola&reg; Extra Virgin Olive Oil<br /></strong>Salt and pepper, to taste<br />1 medium cucumber<br />Fresh dill for garnishing <p><strong>Crust:<br /></strong>1-3/4 to 2-1/4 cups all-purpose flour<br />1 envelope <strong>Fleischmann&#39;s&reg; Pizza Crust Yeast OR RapidRise Yeast<br /></strong>1-1/2 teaspoons sugar<br />3/4 teaspoon salt<br />2/3 cup very warm water (120&deg; to 130&deg;F)*<br />1 tablespoon <strong>Mazola&reg; Vegetable Plus! OR Extra Virgin Olive Oil<br /></strong>Additional oil for brushing on pizza crusts<br />1 container (6.5 ounces) cucumber-dill flavored soft cheese spread</p>
Smores Pizza ConventionalPizzas and Calzones<p><strong>Ingredients</strong></p><p>Crust: <br />1-1/4 to 1-3/4 cups all-purpose flour <br />1 envelope <strong>Fleischmann&#39;s<span style="font-family: Arial; font-size: 10pt">&reg;</span> Pizza Crust Yeast </strong>OR<strong> RapidRise Yeast<br /></strong>2 tablespoons sugar <br />3/4 teaspoon salt <br />1/2 cup very warm water (120&deg; to 130&deg;F)* <br />2 tablespoons butter OR margarine </p><p>Toppings: <br />1 cup graham cracker crumbs <br />1 package (12 ounces) semi-sweet chocolate chips <br />1-1/2 cups mini marshmallows</p>
Sourdough Crust Pizza ConventionalPizzas and Calzones<pre><U><STRONG><EM>Dough</EM></STRONG></U><br />3/4 cup sourdough starter (recipe follows)<br />2-1/2 to 3 cups all-purpose flour<br />1 tablespoon sugar<br />1 envelope <strong>Fleischmann&#39;s&reg; RapidRise Yeast</strong><br />2 teaspoons salt<br />3/4 cup water<br />2 tablespoons peanut oil<br />&nbsp;<br /><U><STRONG><EM>Topping</EM></STRONG></U><br />1 (6-ounce) can tomato paste<br />1/2 cup water<br />1/4 cup peanut oil<br />1 teaspoon crushed dried oregano leaves<br />1/2 teaspoon salt<br />1/8 teaspoon garlic powder<br />1/8 teaspoon ground black pepper<br />1 cup sliced fresh mushrooms<br />2/3 cup sliced green pepper<br />1/4 cup grated Romano cheese<br />1/4 cup grated Parmesan cheese<br />2-1/2 cups shredded mozzarella cheese</pre>
Sourdough Focaccia with Onion and Sundried Tomato ConventionalPizzas and Calzones<p><strong>Dough:<br /></strong>1-1/2 cups sourdough starter<br />3-1/2 to 4 cups bread flour<br />1 teaspoon salt<br />1 cup warm water (100&deg; to 110&deg;F)<br />1 tablespoon olive oil&nbsp;<br />&nbsp;<br /><strong>Onion-Tomato Topping:<br /></strong>2 tablespoons olive oil<br />2 medium (about 3 cups) yellow onions, thinly sliced<br />1 teaspoon salt<br />1 teaspoon <strong>Spice Islands&reg; Sweet Basil<br /></strong>1 teaspoon <strong>Spice Islands&reg; Thyme<br /></strong>1/2 teaspoon <strong>Spice Islands&reg; Medium-grind Black Pepper<br /></strong>1/3 cup well drained, oil packed sundried tomatoes, cut into thin strips</p>
Spinach and Feta Pizza ConventionalPizzas and Calzones<p><strong>Whole Wheat Crust:<br /></strong>3/4 cup whole wheat flour<br />1 envelope <strong>Fleischmann&#39;s&reg; Pizza Crust Yeast </strong>OR<strong> RapidRise Yeast<br /></strong>1-1/2 teaspoons sugar<br />3/4 teaspoon salt<br />2/3 cup very warm water (120&deg; to 130&deg;F)*<br />1 to 1-3/4 cups all-purpose flour<br />3 tablespoons <strong>Mazola&reg; Extra Virgin Olive Oil <br /><br />Toppings:<br /></strong>2 tablespoons <strong>Mazola&reg; Extra Virgin Olive Oil<br /></strong>1 teaspoon minced fresh garlic<br />1-1/2 cups loosely packed spinach leaves<br />1/3 cup sliced, pitted ripe olives<br />1/2 cup jarred roasted red pepper strips, well drained<br />1/2 cup chopped canned artichoke hearts, well drained<br />1/2 cup feta cheese<br />1 cup (4 ounces) shredded mozzarella cheese<br />1 teaspoon <strong>Spice Islands&reg; Italian Herb Seasoning</strong></p>
Spinach Artichoke and Ham Calzone ConventionalPizzas and Calzones<strong>Crust:<br /></strong>1-1/2 to 2 cups all-purpose flour<br />1 envelope <strong>Fleischmann&#39;s&reg; Pizza Crust Yeast </strong>OR<strong> RapidRise Yeast<br /></strong>1 teaspoon sugar<br />3/4 teaspoon salt<br />2/3 cup very warm water (120&deg; to 130&deg;F)*<br />1 tablespoon <strong>Mazola&reg; Vegetable Plus! </strong>OR<strong> Extra Virgin Olive Oil</strong> <p><strong>Filling:<br /></strong>2 cups shredded fontina cheese<br />1 cup finely diced ham<br />1/3 cup pine nuts<br />1/2 cup artichoke hearts, drained, patted dry<br />2 cups torn, fresh spinach<br />As desired, <strong>Spice Islands&reg; Italian Herb Seasoning<br /></strong>As desired, <strong>Spice Islands&reg; Crushed Red Pepper<br /></strong>1 tablespoon <strong>Mazola&reg; Extra Virgin Olive Oil<br /></strong>As desired, <strong>Spice Islands&reg; Garlic Salt</strong></p>
St. Pat's Potato Pizza ConventionalPizzas and Calzones<pre><STRONG><EM>Topping</EM></STRONG> <br />2 medium onions, thinly sliced<br />1 tablespoon vegetable oil<br />1 teaspoon <strong>Spice Islands&reg; Thyme (leaves)</strong><br />2 medium red potatoes, sliced 1/8 inch thick<br /><strong>Spice Islands&reg; Medium Grind Black Pepper</strong><br />1-/2 to 2 cups (6 to 8 ounces) shredded Swiss cheese<br />4 ounces corned beef, sliced 1/8 inch thick and cut into strips<br />2 tablespoons grated Parmesan cheese<BR><STRONG><EM>Crust</EM></STRONG> <br />3 to 3-1/4 cups all-purpose flour<br />1 envelope <strong>Fleischmann&#39;s&reg; Pizza Crust Yeast OR RapidRise Yeast</strong><br />3/4 teaspoon salt<br />1 cup very warm water (120&deg; to 130&deg;F)<br />1 tablespoon vegetable oil</pre>
Stromboli Pie ConventionalPizzas and Calzones<p>Dough:<br />1-3/4 cups all-purpose flour<br />2 envelopes <strong>Fleischmann&rsquo;s&reg; RapidRise Yeast<br /></strong>2 teaspoons sugar<br />1/2 teaspoon salt&nbsp;<br />3/4 cup very warm water (120&deg; to 130&deg;F) <br />2 tablespoons olive oil&nbsp;<br />&nbsp;<br />Filling:&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; &nbsp;<br />1 tablespoon olive oil<br />3/4 cup sliced onion<br />1/2 bell pepper, cored and cut into strips<br />1/4 cup chopped green olives <br />2 ounces thinly sliced hard salami<br />2 ounces sliced pepperoni<br />1 cup (4 ounces) shredded mozzarella cheese<br />2 teaspoons olive oil<br />Freshly ground <strong>Spice Islands&reg; Black Pepper</strong></p>
Stuffed Cheese Bread MachinePizzas and Calzones<pre>3/4 cup + 2 tablespoons water<br />1 tablespoon butter<br />1 teaspoon salt<br />2 cups bread flour<br />1/3 cup oatmeal<br />2 tablespoons non-fat dry milk powder<br />2 tablespoons sugar<br />2 teaspoons <strong>Fleischmann&#39;s&reg; Bread Machine Yeast</strong><br />1 tablespoon Italian herb seasoning<br />1/3 cup grated Parmesan cheese<br />6 ounces sliced provolone, cut into 2-inch squares</pre>
Stuffed Sausage Spinach and Mushroom Pizza ConventionalPizzas and Calzones<div>3-1/4 to 3-3/4 cups all-purpose flour&nbsp;</div><div>1 envelope <strong>Fleischmann&#39;s&reg; Pizza Crust Yeast OR RapidRise Yeast</strong></div><div>1 tablespoon sugar&nbsp;</div><div>1-1/2 teaspoons salt&nbsp;</div><div>1-1/3 cups very warm water (120&deg; to 130&deg;F)*&nbsp;</div><div>1/3 cup plus 1 tablespoon olive oil, divided&nbsp;</div><div>1/2 cup chopped onions&nbsp;</div><div>2 cups thinly sliced mushrooms&nbsp;</div><div>1 clove garlic, minced&nbsp;</div><div>1 package Jimmy Dean&reg; Hearty Sausage Crumbles, Original Flavor&nbsp;</div><div>4 cups packed baby spinach&nbsp;</div><div>2 cups (8 ounces) shredded mozzarella cheese&nbsp;</div><div>3/4 cup shredded Parmesan cheese, divided&nbsp;</div><div>1 jar (24 ounces) Francesco Rinaldi&reg; Tomato &amp; Basil Pasta Sauce&nbsp;</div>
Summer Fruit Pizza with Brown Sugar Crust ConventionalPizzas and Calzones<strong>Brown Sugar Crust:<br /></strong>1-3/4 to 2-1/4 cups all-purpose flour<br />1 envelope <strong>Fleischmann&#39;s&reg; Pizza Crust Yeast </strong>OR<strong> RapidRise Yeast<br /></strong>2 tablespoons brown sugar<br />3/4 teaspoon salt<br />1/2 teaspoon <strong>Spice Islands&reg; Ground Saigon Cinnamon<br /></strong>2/3 cup very warm milk (120&deg; to 130&deg;F)*<br />1-1/2 tablespoons butter OR margarine, melted <p><strong>Toppings:<br /></strong>1 container (8 ounces) mascarpone cheese OR cream cheese, softened<br />1 cup powdered sugar<br />1 tablespoon <strong>Spice Islands&reg; 100% Pure Bourbon Vanilla Extract<br /></strong>1 to 2 tablespoons kirsch (cherry flavored liqueur) OR milk<br />Assorted fresh berries<br />1/4 cup raspberry jam OR jelly, optional</p>
Taco Grilled Pizza ConventionalPizzas and Calzones<strong>Crust:<br /></strong>3-1/2 to 4 cups all-purpose flour<br />1 envelope <strong>Fleischmann&#39;s&reg; Pizza Crust Yeast </strong>OR <strong>RapidRise Yeast <br /></strong>1 tablespoon sugar<br />1-1/2 teaspoons salt<br />1-1/3 cups very warm water (120&deg; to 130&deg;F)*<br />1/3 cup <strong>Mazola&reg; Extra Virgin Olive Oil<br /></strong>Additional flour for rolling <p><strong>Toppings:<br /></strong>1/2 cup salsa OR taco sauce OR salsa verde<br />1 cup prepared taco meat<br />1/4 cup chopped green onions<br />2 cups (8 ounces) shredded Colby Jack cheese<br />1/4 cup cilantro leaves<br />Sour cream, for garnish</p>
Taco Pizza ConventionalPizzas and Calzones<div>Crust:&nbsp;</div><div>1-3/4 to 2-1/4 cups all-purpose flour&nbsp;</div><div>1 envelope <strong>Fleischmann&#39;s&reg; Pizza Crust Yeast OR RapidRise Yeast</strong>&nbsp;</div><div>1-1/2 teaspoons sugar&nbsp;</div><div>3/4 teaspoon salt&nbsp;</div><div>2/3 cup very warm water (120&deg; to 130&deg;F)*&nbsp;</div><div>3 tablespoons oil&nbsp;</div><div>1 cup coarsely chopped taco flavored tortilla chips, divided&nbsp;</div><div><br /></div><div>Toppings:&nbsp;</div><div>1 pound ground beef&nbsp;</div><div>1 package taco seasoning mix&nbsp;</div><div>1/4 cup tomato sauce&nbsp;</div><div>1/4 cup salsa&nbsp;</div><div>1/4 cup chopped onions&nbsp;</div><div>2 cups (8 ounces) shredded co-Jack cheese&nbsp;</div><div>Toppings as desired: chopped tomatoes, shredded lettuce and salsa&nbsp;</div><div><br /></div>
Tex Mex Breakfast Pizza ConventionalPizzas and Calzones<strong>Toppings:<br /></strong>8 ounces ground pork sausage<br />1 cup frozen Tex-Mex vegetable blend, thawed (with corn, beans, peppers and onions)<br />3 eggs, lightly beaten<br />2 cups (8 ounces) shredded American cheese<br />Salsa, optional <p><strong>Crust:<br /></strong>1-1/4 to1-3/4 cups all-purpose flour<br />1/4 cup cornmeal<br />1 envelope <strong>Fleischmann&#39;s&reg; Pizza Crust Yeast </strong>OR<strong> RapidRise Yeast<br /></strong>3/4 teaspoon salt<br />2/3 cup water<br />1 tablespoon <strong>Mazola&reg; Corn Oil<br /></strong></p>
Thai Chicken Pizza ConventionalPizzas and Calzones<strong>Crust:<br /></strong>1-3/4 to 2-1/4 cups all-purpose flour<br />1 envelope <strong>Fleischmann&#39;s&reg; Pizza Crust Yeast </strong>OR <strong>RapidRise Yeast<br /></strong>1-1/2 teaspoons sugar<br />3/4 teaspoon salt<br />2/3 cup very warm water (120&deg; to 130&deg;F)*<br />3 tablespoons <strong>Mazola&reg; Vegetable Plus! Oil<br /></strong>Additional oil for brushing on crust<br />1 tablespoon <strong>Spice Islands&reg; Sesame Seeds</strong> <p><strong>Toppings:<br /></strong>1/2 to 3/4 cup peanut sauce<br />1 cup cubed, cooked chicken (1/2-inch)<br />1/2 cup shredded carrots<br />1/2 cup chopped green onion<br />1 cup (4 ounces) shredded mozzarella cheese<br />1/3 cup chopped peanuts<br />1/4 cup chopped fresh cilantro</p>
The Atilla Pizza ConventionalPizzas and Calzones<p>*** Dough ***<br />2 envelopes <strong>Fleischmann&#39;s&reg; Active Dry Yeast</strong><br />2 teaspoons sugar<br />1 - 1/2 cups water (100&deg; to 110&deg;F), divided<br />1/4 cup olive oil<br />4 cups all-purpose flour<br />1 teaspoon salt&nbsp;<br />&nbsp;<br />*** Toppings ***<br />olive oil<br />4-6 ounces gorgonzola<br />4-6 ounces shredded mozzarella<br />1/2 to 3/4 cup arugula<br />1/4 cup pistachio nuts, chopped<br /></p>
Thick Crust BBQ Chicken Pizza ConventionalPizzas and Calzones<pre><strong><em>Dough:</em></strong><br />2-1/4 to 2-1/2 cups all-purpose flour<br />1 envelope <strong>Fleischmann&#39;s&reg; Pizza Crust Yeast OR RapidRise Yeast</strong><br />1 teaspoon salt<br />3/4 cup water<br />2 tablespoons olive oil<br />Cornmeal&nbsp;<br />&nbsp;<br /><strong><em>Topping:</em></strong><br />1/2 cup barbecue sauce<br /><strong><em>Barbecued Chicken</em></strong> (recipe follows)<br />1-1/2 cups diced ham<br />2 tablespoons chopped green onion<br />1 cup grated Swiss cheese</pre>
Three-Pepper Calzone ConventionalPizzas and Calzones<pre><strong><em>Dough:</em></strong><br /> 2-1/4 to 2-3/4&nbsp;cups&nbsp; all-purpose flour<br /> 1/4 cup&nbsp;cornmeal<br />1 envelope <strong>Fleischmann&#39;s&reg; Pizza Crust Yeast OR RapidRise Yeast</strong><br /> 3/4&nbsp; teaspoon&nbsp;salt<br /> 1 cup very warm water (120&deg; to 130&deg;F)<br /> 1&nbsp;tablespoon&nbsp;olive oil&nbsp;<br />&nbsp;<br />&nbsp;&nbsp;<br />&nbsp;&nbsp;&nbsp;<br /><strong><em>Three-Pepper Cheese Filling:</em></strong><br />&nbsp;&nbsp;1-1/2&nbsp;cups&nbsp;sliced bell peppers (combine red, green and yellow)<br />&nbsp;&nbsp;1&nbsp;&nbsp;medium&nbsp;onion, sliced<br />&nbsp;&nbsp;2&nbsp;&nbsp;ounces&nbsp;pepperoni, cut into thin strips<br />&nbsp;&nbsp;2&nbsp;&nbsp;&nbsp;cloves&nbsp;garlic, minced<br />&nbsp; 1-1/2&nbsp;cups (6 ounces)&nbsp;shredded mozzarella cheese<br /> 1&nbsp;cup (4 ounces)&nbsp;shredded provolone or fontina cheese olive oil<br /> 1&nbsp;teaspoon&nbsp;crushed red pepper (optional)</pre>
Three-Pepper Calzones MachinePizzas and Calzones<pre>3 / 4 cup + 2 tablespoons water&nbsp;&nbsp;<br />1 tablespoon olive or vegetable oil&nbsp;&nbsp;<br />3 / 4 teaspoon salt&nbsp;&nbsp;&nbsp;&nbsp;<br />2 1 / 4 cups all-purpose flour&nbsp;&nbsp;<br />1 / 4 cup cornmeal&nbsp;&nbsp;<br />2 teaspoons <strong>Fleischmann&#39;s&reg; Bread Machine Yeast</strong><br />&nbsp;<br /><strong><em>Three-Pepper Cheese Filling</em></strong> (recipe follows)&nbsp;&nbsp;<br />&nbsp;<br />1 tablespoon olive oil&nbsp;&nbsp;<br />1 teaspoon crushed red pepper (optional)</pre>
Tossed Salad Pizza ConventionalPizzas and Calzones<p>Crust:<br />1-3/4 to 2-1/4 cups all-purpose flour<br />1 envelope <strong>Fleischmann&#39;s&reg; Pizza Crust Yeast OR RapidRise Yeast<br /></strong>1-1/2 teaspoons sugar<br />3/4 teaspoon salt<br />2/3 cup very warm water (120&deg; to 130&deg;F)*<br />3 tablespoons extra virgin olive oil</p><p>Toppings:<br />1 tablespoon extra virgin olive oil<br />1/4 teaspoon <strong>Spice Islands&reg; Garlic Powder<br /></strong>2 cups (8 ounces) shredded mozzarella cheese<br />1/4 cup chopped onion<br />1/4 cup chopped or thinly sliced carrots<br />4 cups chopped romaine lettuce<br />1 cup chopped fresh tomatoes OR halved grape tomatoes<br />1/4 cup prepared Italian salad dressing<br />1/4 cup shredded Parmesan cheese</p>
Traditional Whole Wheat Pizza Crust ConventionalPizzas and Calzones<pre>2 envelopes <strong>Fleischmann&#39;s&reg; Active Dry Yeast</strong><br />1-1/4 cups water (100&deg; to 110&deg;F)<br />1-3/4 cups all-purpose flour<br />1-1/4 cups whole wheat flour<br />1 teaspoon sugar<br />1/2 teaspoon salt<br />1/4 cup <strong>Mazola&reg; Corn Oil</strong></pre>
Twice Baked Potato Pizza ConventionalPizzas and Calzones<strong>Crust:<br /></strong>1-3/4 to 2-1/4 cups all-purpose flour<br />1 envelope <strong>Fleischmann&#39;s&reg; Pizza Crust Yeast </strong>OR <strong>RapidRise Yeast<br /></strong>1-1/2 teaspoons sugar<br />3/4 teaspoon salt<br />2/3 cup very warm water (120&deg; to 130&deg;F)*<br />3 tablespoons <strong>Mazola&reg; Vegetable Plus! Oil </strong><p><strong>Toppings:<br /></strong>3 potatoes, baked, cooled and sliced into 1/4-inch slices<br />3/4 cup sour cream<br />2 teaspoons <strong>Spice Islands&reg; Parsley<br /></strong>1/2 teaspoon <strong>Spice Islands&reg; Garlic Powder<br /></strong>1/4 teaspoon <strong>Spice Islands&reg; Fine Grind Black Pepper<br /></strong>2 cups (8 ounces) shredded co-Jack cheese<br />6 slices cooked bacon, crumbled<br />1/2 cup chopped green onions</p>
U.S. Citizenship (Flag) Pizza Prepared-In-Bag ConventionalPizzas and Calzones<pre>1-1/2 to 2 cups all-purpose flour<br />1/4 cup firmly packed brown sugar<br />1 envelope <strong>Fleischmann&#39;s&reg; Pizza Crust Yeast OR RapidRise Yeast</strong><br />1/2 teaspoon salt<br />1/2 cup water<br />1/4 cup butter or margarine<br />1 teaspoon vanilla extract<BR><br /><EM><STRONG>Cream Cheese Topping</STRONG> (recipe follows)</EM><br />Granola<BR>Blueberries, sliced strawberries<br />Miniature marshmallows</pre>
Vegetable Pan Pizza ConventionalPizzas and Calzones<pre><strong><em>&nbsp;<br />Dough</em></strong>&nbsp;<br />3 to 3-1 / 2 cups all-purpose flour&nbsp;<br />1 envelope <strong>Fleischmann&#39;s&reg; Pizza Crust Yeast OR RapidRise Yeast</strong><br />1 teaspoon salt&nbsp;<br />1 cup very warm water (120&deg; to 130&deg;F)&nbsp;<br />2 tablespoons olive oil&nbsp;<br />Cornmeal&nbsp;<br /><strong><em>&nbsp;<br />Herbed Tomato Sauce</em></strong>&nbsp;<br />1 (8-ounce) can tomato sauce&nbsp;<br />1 (6-ounce) can tomato paste&nbsp;<br />2 teaspoons dried basil&nbsp;<br />1 clove garlic, minced&nbsp;<br /><strong><em>&nbsp;<br /><br />Vegetable and Cheese Topping</em></strong>&nbsp;<br />2 cups shredded mozzarella-Parmesan cheese blend&nbsp;<br />1 / 2 cup sliced fresh mushrooms&nbsp;<br />1 (2.5-ounce) can sliced black olives, well drained&nbsp;<br />1 small red onion, sliced into rings&nbsp;<br />1 small red, yellow, or green bell pepper, sliced into rings</pre>
Vegetable Pizza with Oatmeal Crust MachinePizzas and Calzones<pre><strong><em>Dough:</em></strong>&nbsp;<br />3/4 cup water&nbsp;<br />2 tablespoons peanut oil&nbsp;<br />1 teaspoon salt&nbsp;<br />1-3/4 cups bread flour&nbsp;<br />3/4 cup oats&nbsp;<br />1 tablespoon sugar&nbsp;<br />1 teaspoon <strong>Fleischmann&#39;s&reg; Bread Machine Yeast</strong><br /><br />&nbsp;<br /><br /><br /><br /><br /><strong><u><em>Topping:</em></u></strong>&nbsp;<br />1 tablespoon peanut oil<br />2 cups fresh chopped spinach<br />1 cup chopped red pepper&nbsp;<br />1 cup sliced fresh mushrooms<br />1 cup medium tomato, seeded and sliced&nbsp;<br />1 teaspoon crushed oregano leaves<br />1/2 teaspoon ground black pepper&nbsp;<br />2 cups shredded mozzarella cheese</pre>
Vegetable Pizza with Oatmeal Crust ConventionalPizzas and Calzones<pre><strong><em>Dough:</em></strong>&nbsp;<br />1-3/4 to 2 cups all-purpose flour&nbsp;<br />3/4 cup oats&nbsp;<br />1 tablespoon sugar&nbsp;<br />1 envelope <strong>Fleischmann&#39;s&reg; Pizza Crust Yeast OR RapidRise Yeast</strong><br />1 teaspoon salt&nbsp;<br />3/4 cup water&nbsp;<br />2 tablespoons butter or margarine&nbsp;<br />2 tablespoons olive oil<br />&nbsp;<br /><strong><em>Topping:</em></strong>&nbsp;<br />2 cups fresh chopped spinach&nbsp;<br />1 cup chopped red pepper&nbsp;<br />1 cup sliced fresh mushrooms&nbsp;<br />1 sliced tomato, medium&nbsp;<br />2 cups shredded mozzarella cheese&nbsp;<br />1 teaspoon oregano leaves&nbsp;<br />1/2 teaspoon ground black pepper</pre>
Vegetable Quiche Pizza ConventionalPizzas and Calzones<strong>Crust:<br /></strong>1-3/4 to 2-1/4 cups all-purpose flour<br />1 envelope <strong>Fleischmann&#39;s&reg; Pizza Crust Yeast </strong>OR<strong> RapidRise Yeast<br /></strong>1-1/2 teaspoons sugar<br />3/4 teaspoon salt<br />2/3 cup very warm water (120&deg; to 130&deg;F)*<br />3 tablespoons <strong>Mazola&reg; Vegetable Plus! Oil</strong> <p><strong>Topping:<br /></strong>1 tablespoon <strong>Mazola&reg; Vegetable Plus! Oil<br /></strong>2 cups thinly sliced mushrooms<br />2 cups fresh spinach, coarsely chopped<br />1/4 cup diced roasted red bell peppers<br />4 eggs, beaten<br />2 tablespoons heavy cream<br />1 teaspoon <strong>Spice Islands&reg; Sweet Basil<br /></strong>1/4 teaspoon salt<br />1/4 teaspoon <strong>Spice Islands&reg; Fine Grind Black Pepper<br /></strong>1 cup (4 ounces) shredded Swiss cheese<br />3 green onions, sliced diagonally</p>
White Clam Pizza ConventionalPizzas and Calzones<strong>Crust:<br /></strong>1-3/4 to 2-1/4 cups all-purpose flour<br />1 envelope <strong>Fleischmann&#39;s&reg; Pizza Crust Yeast</strong> OR <strong>RapidRise Yeast<br /></strong>1-1/2 teaspoons sugar<br />3/4 teaspoon salt<br />2/3 cup very warm water (120&deg; to 130&deg;F)*<br />3 tablespoons <strong>Mazola&reg; Vegetable Plus! Oil</strong> <p><strong>Toppings:<br /></strong>1/2 cup alfredo sauce<br />1/4 teaspoon <strong>Spice Islands&reg; Beau Monde Seasoning<br /></strong>1/8 teaspoon <strong>Spice Islands&reg; Cayenne Pepper<br /></strong>1 can (6-1/2 ounces) clams, rinsed and drained<br />1/4 cup chopped onion<br />1/4 cup sliced black olives<br />1-3/4 cups (6 ounces) shredded mozzarella cheese<br />1/4 cup grated Parmesan cheese<br />2 tablespoons minced fresh Italian parsley</p>
Whole Wheat Pesto Pizza ConventionalPizzas and Calzones<pre><B><I>Dough</B></I><br />2 cups all-purpose flour<br />1 cup whole wheat flour<br />1 envelope <strong>Fleischmann&#39;s&reg; Pizza Crust Yeast OR RapidRise Yeast</strong><br />1- 1 / 2 teaspoons salt<br />1 cup very warm water (120&deg; to 130&deg;F)<br />2 tablespoons olive oil<br />Cornmeal<br /><B><I><br />Pesto Topping</B></I><br />1 / 2 cup prepared pesto sauce<br />1 (6.5-ounce) jar marinated artichoke hearts, drained<br />1 medium tomato, sliced into wedges<br />1 / 2 cup pine nuts<br />1 / 2 cup shredded Romano cheese<br />1 / 2 cup shredded Parmesan cheese</pre>
Whole Wheat Pizza Crust ConventionalPizzas and Calzones<p><strong>Ingredients</strong></p><p>3/4 cup whole wheat flour <br />1 to 1-3/4 cups all-purpose flour <br />1 envelope <strong>Fleischmann&#39;s&reg; Pizza Crust Yeast</strong> OR <strong>RapidRise Yeast&nbsp;<br /></strong>1-1/2 teaspoons sugar <br />3/4 teaspoon salt <br />2/3 cup very warm water (120 to 130&deg;F)* <br />3 tablespoons <strong>Mazola&reg; Vegetable Plus! Oil <br /></strong>1/2 to 1 cup pizza sauce <br />Other toppings as desired <br />1 to 2 cups (4 to 8 ounces) shredded mozzarella cheese</p>
Whole Wheat Sourdough Pizza Crust ConventionalPizzas and Calzones<p>3/4 cup sourdough starter<br />1 envelope <strong>Fleischmann&rsquo;s&reg; Active Dry Yeast<br /></strong>3/4&nbsp; cup warm water (100&deg; to 110&deg;F)<br />1 tablespoon sugar<br />1-1/2 cups whole wheat flour<br />1 to 1-1/2 cups all-purpose flour<br />1-1/2 teaspoons salt<br />2 tablespoons olive oil</p>
Wonton Style Pizza ConventionalPizzas and Calzones<div>Crust:</div><div>1-1/4 to 1-3/4 cups all-purpose flour</div><div>1 envelope <strong>Fleischmann&#39;s&reg; Pizza Crust Yeast </strong>OR<strong> RapidRise Yeast</strong></div><div>1-1/2 teaspoons sugar</div><div>3/4 teaspoon salt</div><div>1/2 cup very warm water (120&deg; to 130&deg;F)*</div><div>1 1/2 tablespoons oil</div><div>1/2 teaspoon sesame oil</div><div><br /></div><div>Toppings:</div><div>8 ounces ground pork</div><div>1 tablespoon soy sauce</div><div>1/2 teaspoon sesame oil</div><div>1/2 teaspoon <strong>Spice Islands&reg; Ground Ginger</strong></div><div>1/4 teaspoon <strong>Spice Islands&reg; Garlic Powder</strong></div><div>1/4 cup Thai chili sauce</div><div>1 teaspoon sesame oil</div><div>3 cloves finely minced garlic</div><div>1/4 cup chopped bell pepper</div><div>1/3 cup finely chopped water chestnuts, drained&nbsp;</div><div>1/2 cup chopped fresh spinach&nbsp;</div><div>1/4 cup roughly chopped cilantro</div><div>1 cup (4 ounces) shredded mozzarella cheese</div><div>2 green onions, sliced diagonally</div>