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Pizza Recipes


pizza recipes

Artichoke Pizza

2 (8 oz.) cans refrigerated crescent rolls
3/4 c. buttermilk dressing
1 (14 oz.) can artichoke hearts, drained
1 (4 oz.) jar sliced pimentos, drained
3/4 c. shredded Mozzarella
3/4 c. grated Parmesan

Unroll dough without tearing; press into 15x10x1 inch pan. Bake 375 degrees 10 minutes or until cooked through Combine remaining ingredients, saving 1/4 cup Parmesan to sprinkle on top. Spread on crust. Bake at 375 degrees 15 minutes. Let stand 5 minutes. Cut into 2-inch squares. Makes 36


pizza recipes

Chicken Taco Pizza
Serving Size: 8

1 pizza crust
1-cup refried beans
1/2-cup salsa
2 chicken breast halves without skin -- cut into 1/2" pieces
1 package taco seasoning mix
1/3-cup cheddar cheese -- shredded
1/3 cup Monterey jack cheese -- shredded
1/3-cup mozzarella cheese -- shredded
2 plum tomatoes -- sliced thin
1/4 red onion -- sliced thin

Preheat oven to 400F. Roll pizza crust into a 12" circle and arrange on Pizza stone; place in preheated oven for 10 minutes. Meanwhile, in a 10" skillet cook chicken in taco seasoning mix mixed with 1/2-cup water. Remove pizza crust from oven. Spread refried beans over crust; spread salsa over beans. Discard excess taco seasoning sauce from chicken and distribute chicken evenly over salsa. Combine cheeses and layer over chicken. Arrange tomato and onion slices over cheese. Bake for 20 minutes.


pizza recipes

New York Pizzawith Sausage and Mushrooms
Two 12”

1-Recipe Crisp pizza dough(Recipe follows)
1 Recipe Pizza Sauce (Recipe follows)
Cornmeal for sprinkling, optional
1/2 lb. mozzarella cheese, about 2 cups grated
1/2 lb. Italian sausage (mild or hot, your choice)
1/4 lb. fresh mushrooms

Pizza Sauce: (About 1 and 1/4 cups)

1-Tablespoon oil (olive is best, vegetable makes a lighter crust)
1/4 cup finely chopped onion
1 cup canned tomatoes (with juice)
1-cup tomato puree (more liquid than tomato paste)
1 tsp. dried oregano
1 tsp. dried basil
Salt and pepper

In a saucepan, heat oil over low heat. Add onion. Cover and cook until softened, about 5 minutes. Mince garlic, add and cook, stirring about 30 seconds. Stir in tomatoes with their juice; breaking up tomatoes with the side of a spoon. Add tomato puree, oregano, basil, 2 tsp salt and 1/4 tsp. pepper. Partially cover and cook until thickened, about 20 minutes. Remove from heat to cool down, while preparing the dough.

Crisp Pizza Dough (For one 16", or two 12", or four 8" Pizzas)
1-pkg. active dry yeast
1/2 tsp. sugar
1-cup lukewarm water
About 3 and 1/4 cups flour
1 tsp. salt
1 Tablespoon olive oil

Dissolve yeast and sugar in the water. Combine 2-3/4 cups flour and the salt. Stir yeast mixture and oil into the flour, until a dough forms. On a lightly floured work surface, knead about l10 minutes, working in up to 1/4 cup more flour until dough is still soft but no longer sticky. Put in an oiled bowl, cover with plastic wrap and let rise until doubled, about 40 minutes. Make the dough. Heat the oven to 475 degrees. Oil two 12" pizza pans and sprinkle with cornmeal. Grate the cheese. Slice the sausage and the mushrooms. Put the mushrooms in a microwave-safe bowl with 1-Tablespoon water. Cover with a paper towel and microwave on High 1 minute. Stir, over and microwave until cooked through, about 1 minute. Drain and pat dry. Divide dough into 2 pieces. Press into the prepared pans. l Top with the Pizza Sauce, the mushrooms and the sausage. Sprinkle with cheese. Bake until the edges are browned, about 20 minutes.


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