Godfather's Cinnamon Streusel Pizza

Gotta love dessert pizza! This one was a huge hit at our house! Thanks to Baker Lady for the recipe!

Homemade or store bought pizza dough
1 TBSP butter, melted
Cinnamon (to sprinkle)

Streusel

1/2 cup plus 1/3 cups all-purpose flour

1/3 cup white sugar

1/4 cup brown sugar

2 TBSP vegetable shortening

2 TBSP oil

Icing
1 cup powdered sugar
1 TBSP milk
1/2 tsp. vanilla

DIRECTIONS:

Preheat oven to 460° F. Mix together streusel ingredients with a fork, or your clean hands, then side aside.

To make pizza, pat dough into a 12 inch pizza pan that has been sprayed with oil.  Perforate pizza dough with a fork (this keeps bubbles from forming), then brush with 1 TBSP melted butter. Sprinkle cinnamon all around buttered crust. Top pizza crust with streusel mix, crumbling in your hands to make nice pea sized chunks.

Bake at 460° F for 8 to 9 minutes depending on the thickness of the pizza.  Mix icing ingredients until it is of a drizzle consistency. If it is too thick, then thin with a small amount of milk until you have reached your desired thinness.

When finished baking, top with icing in a circular pinwheel pattern. Cut up and enjoy!

Spaghizza

Perfect meal for my family and for our freezer group! Recipe from Money Saving Mom!

INGREDIENTS:

• 8 ounces spaghetti noodles
• 3 eggs
• ¼ cup milk
• ½ cup grated parmesan cheese
• 1 teaspoon Italian seasoning
• ½ teaspoon garlic powder
• ¼ teaspoon pepper
• 2 ½ cups spaghetti sauce (one 23.5 ounce jar)
• 8-12 ounces (2-3 cups) shredded cheese (all mozzarella, or a mixture of your favorite pizza-friendly cheeses)
• 3.5 ounce package sliced pepperoni or any of your favorite pizza toppings

DIRECTIONS:

Preheat oven to 375 degrees.

Cook the spaghetti noodles according to the package directions until al dente. Rinse immediately in cold water until cool and drain well.

In a medium-size bowl, whisk eggs and milk. Add parmesan cheese and seasonings.

Toss in spaghetti noodles and transfer to a greased 9×13 pan (you can also use 2 8×8 pans, if you want to freeze one for later).

Pour the spaghetti sauce on top of noodles. Top with approximately half of the pepperoni. Sprinkle the shredded cheese on top of the pepperoni and top with remaining pepperoni. Sprinkle with additional parmesan cheese if desired.

Bake at 375 for 25-30 minutes, until golden brown. Let stand 5 minutes before cutting.

Pizza Quesadillas

These were brought to our last freezer exchange and were perfect for summer lunches!

Ingredients

• 8 flour tortillas
• 8 ounces of shredded mozzarella cheese
• 6 ounces sliced pepperoni
• 1 (16-ounce) jar of pizza sauce
• butter for pan

Instructions

1. Heat a medium skillet over medium heat and fry the pepperoni until crisp. Transfer onto a paper towel to drain.
2. Brush each tortilla with a thin layer of pizza sauce. You want the layer so thin that if you turned it over, none would drip.
3. Sprinkle cheese on top of the sauce on the bottom tortilla. Top with pepperoni and other toppings, if desired. Sprinkle with another layer of cheese and place the other tortilla on top (sauce side in).
4. Preheat a medium cast-iron skillet over medium heat. Add a little butter if desired and melt.
5. Gently place quesadilla in the pan and cook for 3-5 minutes on each side, until cheese is melted and tortillas are crispy.
6. Slice into quarters and serve with a little bowl of warm pizza sauce for dipping.

Mini Deep Dish BBQ Chicken Pizzas

Oh man these are awesome! My kids looove mini things and they thought it was so cute that they got their own "teeny" pizzas! :) I loved them because they taste delicious! Recipe from Lindsay Ann Bakes.

Yields: 12 mini pizzas

10 oz. refrigerated pizza crust dough
1/2 cup BBQ sauce
1 cup cooked, chopped chicken, tossed in BBQ sauce
1/2 cup chopped red onion
1 cup shredded mozzarella cheese

*Preheat oven to 450 degrees. Grease muffin tins. Roll out pizza crust dough and use a biscuit cutter or rim of glass to cut out circles. Press in bottoms and up sides of muffin pan.

*Spoon one tablespoon of BBQ sauce in bottoms of crust, then top with chicken and cheese. Bake for 10 minutes or until cheese is melted. Enjoy! (You can freeze these, too, btw...just cool and place in a Ziploc bag!)

Easy Calzones

This recipe was adapted from The Pioneer Woman's calzones. I just simplified the recipe a little bit to save time. These are perfect for freezing so you can pull out one for lunch or dinner on-the-go.

I used my Easy Bread Maker Bread Recipe for the dough--I made up several batches ahead of time (just do the "dough" setting, don't finish the loaf), rolled them into small balls and froze them in bags. Then when I was ready to make these calzones, I pulled out the dough, set on a greased baking sheet, covered with a towel and let rise for about 3 hours, until they were soft and had risen a little bit. Then I assembled the calzone. You could use Rhodes rolls and do the same process, or make up your own favorite bread/roll recipe.

 16 rolls (dough)
15 ounces, fluid Whole Milk Ricotta Cheese
1/2 cup Grated Parmesan Cheese
1-1/2 cup Grated Mozzarella Cheese
2 whole Eggs
1/2 teaspoon Salt
Black Pepper To Taste
2 Tablespoons Chopped Fresh Parsley
Pepperoni slices
Marinara Sauce, For Serving
1 whole Egg Beaten

Preparation Instructions

*Place frozen rolls (or frozen bread loaves) on a baking sheet to thaw. Cover with a tea towel and let thaw and rise for 2 to 3 hours.
*Preheat oven to 400 degrees.
*In a bowl, combine ricotta, Parmesan, mozzarella, eggs, salt, pepper, and parsley.
*When rolls are thawed and risen, roll them out on a lightly floured surface until paper thin. Spoon 3-4 tablespoons (approximately) filling onto half of the dough circle. Layer with pepperoni slices (I used 5 for each). Fold half of the dough over itself, then press edges to seal.
*Brush surface of calzone with beaten egg, then bake for 10-13 minutes, or until nice and golden brown. Serve with warm marinara sauce.


***If you are freezing these, complete all steps, then wrap cooled calzones in saran wrap, then place in a gallon-sized Ziploc bag. I put about one cup of marinara sauce in a sandwich-sized Ziploc right inside that bigger bag to freeze with them. Then heat and eat when you're ready!

Pepperoni & Ham Stromboli

Fancy, fancy! This was from our exchange--I'm very impressed! A great one to add to your weekly menu or your own freezer!

Ingredients
Yields 2 loaves
1 (.25 oz) package active dry yeast
1 1/3 cups warm water (110° to 115°) 
1/4 cup vegetable oil
1/2 tsp salt 
4 to 5 cups all-purpose flour

Filling:
The quantities below are for 1 Stromboli. Double the amount if you want to make both loaves.
1/4 lb thinly sliced ham
1/4 lb reduced fat or turkey pepperoni (regular is too greasy)
Dried basil
Dried oregano
4 slices provolone cheese
1 cup shredded mozzarella cheese
Extra Virgin Olive Oil

Directions
In the bowl of an electric stand mixer, dissolve yeast in warm water. Add oil, salt and 2 cups flour; fitted with the paddle attachment, beat until smooth. Stir in enough flour to form a soft dough. Switching to the dough hook attachment, knead dough on low speed until smooth and elastic, about 10 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 45 minutes.

Punch dough down. Turn onto a lightly floured surface; divide in half. Roll one portion into a 15 x 12-inch rectangle. Arrange provolone slices lengthwise down half of rectangle. Place ham on top and sprinkle with a little bit of basil and oregano. Arrange pepperoni slices over the top and then add the mozzarella cheese. Sprinkle with a little more basil and oregano. Keep the filling about an inch from the bottom and side edges. Take that bottom one inch lip and roll it away from you over the filling. Continue rolling the dough and filling very tightly, trying not to allow air space in there as you roll. Roll until the filling is covered. Stop rolling and pull the back lip toward you over the top of the roll and start pinching the seam shut. Once you have sealed the seam, pinch the ends shut and fold up toward what will eventually be the bottom of the Stromboli; the seam side. Seal to bottom if you can. Turn your Stromboli over and using a sharp knife cut diagonal slits through the top layer of dough. This will vent the Stromboli while baking and reveal the filling, very pretty. If you do not vent you will have huge blow outs on the sides of the Stromboli during baking. Brush with oil if desired; sprinkle with oregano. Slide Stromboli onto hot stone/ baking sheet in oven (make sure it's on the center rack) and bake for 25-30 minutes, until deep golden brown.

Cool slightly; cut into 1-inch slices and serve with marinara sauce.

Homemade Pizza (Frozen)

We ate this and it was really yummy, but I totally forgot to take a picture! This was from our exchange and she had made one pepperoni and one a BBQ Chicken--my fav! So handy for busy nights where we need a quick meal!

Dissolve 1 package of dry yeast in two cups of warm water. Stir to dissolve. Add the following ingredients:

1 1/2 teaspoon salt
2 tablespoons of sugar or honey
2 tablespoons of oil

Mix well. Add between 4 1/2 and 5 cups of flour (enough to not be sticky, but not enough to be stiff. The less flour added the lighter the bread) Stir well, cover and set in a warm place and stir a few times every ten minutes for one hour. Shape the dough into a pizza crust and prebake at 400 for 5-8 minutes. Top as desired and freeze.

Serving Day: Bake frozen pizza on cookie sheet or pizza stone at 425 for 10-15 minutes.

Pizza Fries

Okay my kids seriously went NuTs over these! So good!

1 bag (2 lb) frozen french fries
2 cups traditional spaghetti sauce
2 cups shredded Mozzarella cheese
1 cup pepperoni, cut in half (I used turkey pepperoni)

*Prepare french fries as directed on package. Pull out of oven and drizzle with sauce. Add cheese and pepperoni and place in oven for 5 more minutes, or until cheese is melted.

Chicken Alfredo Pizza

This pizza was delicious, even when I made it with low-fat options. My kids loved it, too!

pre-made pizza crust
jar of Alfredo sauce (I used low-fat)
bag of mozzarella cheese
cooked chicken, chopped
cooked bacon, chopped (I used turkey bacon)
Italian seasoning
Garlic
1. Follow the directions on the pizza crust container and preheat your oven.
2. Prepare your dough on your pizza pan/baking sheet.
3. Spread 1-2 cups of Alfredo sauce over the top of the dough (depending on how saucy you like your pizza).
4. Put a thin layer of mozzarella cheese on next.
5. Sprinkle on cooked chicken and bacon.
6. Top with more mozzarella cheese (use as much as you want depending on how cheese you like your pizza).
7. Season with garlic, Italian seasoning, pepper, and Parmesan cheese.
8. Bake as directed on dough container (mine took about 10 minutes).
9. Remove from oven and let cool.

Upside-Down Pizza Bake

This is delicious! Next time I will double it though, to make a 9x13, instead of an 8x8, so keep that in mind if you have a bigger group to feed.

1/2 lb. Italian sausage
1 c. spaghetti sauce
1/2 c. sliced mushrooms, fresh
1/2 c. chopped green pepper
1 c. shredded mozzarella cheese, divided
1 c. biscuit/baking mix
1 egg
1/2 c. milk

*In a large skillet, cook sausage over medium heat until meat is no longer pink; drain.
*Pour spaghetti sauce into a greased 8x8 inch square baking dish. Top with mushrooms, green pepper, sausage and 1/2 c. cheese.
*In a small bowl, combine the biscuit mix, egg, and milk until blended. Pour over top. Sprinkle with remaining cheese.
*Bake, uncovered, at 400 degrees for 25-30 minutes or until golden brown.

Sloppy Joe Calzones

These are AMAZING! A much healthier alternative to gross, greasy pizza. You could definitely change up the toppings, too--mushrooms, shredded pepperoni, diced olives, lots of possibilities!
1 lb. lean ground beef

1 cup chopped onion

1 cup chopped green pepper

1 can black beans, drained

1 can (6 oz.) tomato paste

1/2 cup water

1/2 cup ketchup

1 tsp. dried oregano

1/4 tsp. salt

2 tubes (8 oz. each) refrigerated crescent rolls

1 cup (4 oz.) shredded cheddar cheese

*In large skillet, cook beef, onion, and green pepper over medium heat until meat is no longer pink; drain. Stir in beans, tomato paste, water, ketchup, oregano, and salt.

*Separate crescent dough into 4 rectangles; seal perforations. Spoon 1/4 of the meat mixture onto half of each rectangle; sprinkle with cheese. Fold dough over filling; pinch edges to seal. Cut slits in tops.

*Place on an ungreased baking sheet. Bake at 375 for 13-15 mins or until golden brown. Enjoy!!

Pizza Pasta Toss

This pasta is awesome, and it TOTALLY tastes like pizza! Weird?! We ate this up super fast; my husband liked that it was so hearty and I liked that it was so quick and easy to make!

2 cups uncooked spiral pasta

1 lb. ground beef

1 cup sliced mushrooms

1/2 cup chopped green pepper

1 can (15 oz.) tomato puree

1/2 cup diced pepperoni

4-1/2 tsp. sugar

1 tsp. Italian seasoning

1/2 tsp. salt

1/2 tsp. garlic powder

1/2 tsp. dried oregano

1/4 tsp. onion powder

2 cups mozzarella cheese

*Cook pasta according to pkg directions. Meanwhile, in large skillet, cook beef, mushrooms, and green pepper over medium heat until meat is no longer pink; drain. Add tomato puree, pepperoni, sugar, and seasonings; cook and stir for 5 mins.

*Drain pasta; stir into meat mixture. Heat through. Sprinkle with cheese. Remove from the heat; cover and let stand until cheese is melted. Yield: 4 servings.

Sarah's BBQ Chicken Pizza

When I saw that my friend, Sarah had this recipe I had to try it because BBQ chicken pizza is my favorite! Pier 49 ain't got nothin' on us! This turned out really good, it's worth a try!
1 Pillsbury classic pizza crust
3/4 cup BBQ sauce (I used Honey flavor)
2 pre-cooked chicken breasts, shredded or chopped (I boiled them until they were cooked through)
1/2 coarsely chopped green pepper
1/2 red onion, thinly sliced
1-2 cups mozzarella cheese
*Preheat oven to 425 degrees. Roll out dough onto greased cookie sheet (I used a Pampered Chef pizza stone). Press to desired thickness, folding the edges in for extra thick crust.
*Bake for 5-8 mins, or until golden brown on top. (No one likes doughy crust!)
*Pull out of oven and spread BBQ sauce over top. Top evenly w/ chicken and veggies. Sprinkle desired amount of cheese.
*Put back in oven and bake until cheese is melted.
YIELD: 12 squares/8 slices