1 pre-made(or homemade) pizza crust(we use thin)
1/2 cup of bbq sauce(or to your own personal preference)
2-3 tbsp of chopped cilantro
1/2 diced red onion
1-2 cups of shredded chicken
1-1 1/2 cups shredded mozz cheese
BBQ sauce, then cilantro, then onion, then chicken and then cheese. Bake at 425 for 10 or until cheese is melted. Yummy and easy!
❤ Kristin Lebon
What You Need
1 ready-to-use baked pizza crust (12 inch)
1/2 cup PHILADELPHIA Italian Cheese and Herb Cooking Creme
1 tomato, thinly sliced
8 fresh basil leaves, torn
1/2 cup KRAFT Shredded Mozzarella Cheese
HEAT oven to 425ºF.
SPREAD pizza crust with cooking creme; top with remaining ingredients.
PLACE crust directly on middle oven rack.
BAKE 10 to 12 min. or until cheese is melted.
*kraftrecipes.com* ❤ Kristin Lebon
From: Campbell’s Kitchen
Thaw: 40 minutes
Prep: 20 minutes
Bake: 15 minutes
Who knew that you could combine zesty south-of-the-border ingredients with flavorful pizza ingredients on a flaky puff pastry crust and get such fabulous results?
1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed
3/4 cup Prego® Traditional Italian Sauce
1/4 cup Pace® Picante Sauce
3/4 cup shredded mozzarella cheese
3/4 cup shredded Cheddar cheese
1/4 cup sliced pitted ripe olives
Heat the oven to 400°F.
Unfold the pastry sheet on a lightly floured surface. Roll the pastry sheet into a 15 x 10-inch rectangle. Place the pastry onto a baking sheet. Prick the pastry thoroughly with a fork. Bake for 10 minutes or until the pastry is golden brown.
Stir the Italian sauce and picante sauce in a small bowl. Spread the sauce mixture on the pastry to within 1/2 inch of the edge. Top with the cheeses and sprinkle with the olives. Bake for 5 minutes or until the cheese is melted.
❤ Shelley Nordine
-1 can black beans, drained
-1 onion, sauteed
-garlic, roasted (however much you like. I usually use 5-10 cloves, popped in the toaster oven at 400 for ~5 minutes)
-1/4 cup lemon juice
-salt to taste
Puree the beans, sauteed onion, garlic, lemon juice, and 1/4 olive oil until smooth. Add more olive oil if it’s not nice and creamy, and salt to taste.
Yummy as a dip. OR, spread on tortillas, covered with cheese, and baked at 400 for ~20 minutes or until the cheese is as you like it (we call it Mexican Pizza). ❤ Kate Sherwin
2 cups basil leaves roughly torn
1 cup sun-dried tomato (about 12) soaked in hot water for 10 mins
2 cloves of garlic
1/4 cup extra virgin olive oil
1 tbsp lemon juice
1 tsp salt
Boil some water and place the sun-dried tomatoes in 1 cup water, set aside. Pick the basil leaves, wash and tear them roughly and place in a blender.
Drain the sundried tomatoes and put in the blender with the remaining ingredients. Blend to a smooth paste, taste for salt and lemon juice, if wanted…
start the grill once the flames are down, cover the grill with aluminum foil. Shape the pizza dough, then brush with olive oil. place side brushed with olive oil down. Leave for about 10-15 minutes, till golden brown on the bottom, bush the top side with oil. then flip over the pizza. Add the pesto, arugula, and cheese on top and grill for another 10-15 minutes. and enjoy. this can be made with any sauce or topping that one likes.
❤ Marlene Brooks