78650 homemade bread pocket pizza filling Recipes

shortening, flour, packaged white cake mix, water, vegetable oil, egg whites, lemon pie filling (can substitute next ingredient), instant lemon flavored pudding and pie filling, prepared (this is a substitute in place lemon pie filling), lemon frosting or 1 (16 oz) can vanilla frosting

prepared pizza sauce, frozen chopped broccoli, thawed, cheese (shredded 3- mix), chopped pepperoni (optional), refrigerated biscuits, egg (slightly beaten with 1 tsp. water)

homemade prepared pizza crust or 1 (12 inch) store bought prepared pizza crust, pizza sauce, your favorite, chunky salsa , i use pace, jalapeno juice , from pickled jalapeno pepper jar or 2 tbsp pepperocini juice, from pickled pepperocini pepper jar, jalapenos (pickled, chopped or sliced ) or 20 -25 pepperoncini peppers, slices (pickled), sliced black olives, drained well, onion, chopped fine, mozzarella cheese or 2 cups cheddar cheese or 2 cups mexican cheese

pizza crusts (such as boboli), pizza sauce, shredded cheddar cheese, frozen meatballs , or use homemade meatballs

warm water (105 to 115 degrees ), sugar, yeast, bread flour, salt, oil

pizza dough (i like boboli, but homemade or any other would be great too), tomatoes, chopped, fresh basil, rinsed and chopped, garlic-infused olive oil (or plain mixed with 1 minced garlic clove), sliced fresh mushrooms or 1 cup canned mushroom, mozzarella cheese, pepperoni, finely chopped (optional)

pizza crust mix, pizza sauce, pork sausage, shredded cheese, oil

instant yeast (2 1/2 tsp, or 4 oz), honey, warm water (divided ), bread flour (plus additional for dusting the work surface), whole wheat flour, kosher salt, extra virgin olive oil, cornmeal for sprinkling the baking pans, special equipment : baking pans or cookie sheets, pizza stone (optional), makes eight 6-7 inch pitas, procedure, combine the two flours in a medium bowl., whisk in 1/2 cup of the flour mixture and keep whisking until the mixture is very smooth. cover with plastic wrap and let sit in a warm place for 45 minutes to an hour, or until doubled and bubbly., stir the salt into the remaining flour mixture ., mix in the remaining flour , 3/4 cup water, and olive oil. stir until a shaggy dough forms., turn out dough onto a lightly floured surface and knead for 8-10 minutes, or until the dough is smooth and elastic., lightly spray a large, clean bowl with cooking spray (or coat with olive oil). place the dough in the bowl and turn to coat in the oil. let sit in a warm spot for at least an hour, or until the dough has doubled in size., punch down the dough (it s fun) and cut into 8 fairly even pieces., lightly flour a work surface ., roll each dough piece into a ball between your hands. flatten 1 of the dough balls , then roll out on your floured work surface to 6-7 inches in diameter. transfer the pita to the cornmeal-dusted baking sheet. repeat with each dough ball., let the dough rest, loosely covered with a clean kitchen towel, for 30 minutes., if you are baking your pita on a pizza stone , place the stone on the oven floor, and remove the middle oven rack (move the second oven rack to the top position, out of the way). if you don tsp have pizza stone, remove the top oven rack, and place the second rack in the lower middle position., preheat the oven to 500of., transfer the pitas , two at a time, to the pizza stone or oven rack. bake for 2 minutes on 1 side, gently flip with tongs or a long spatula, and bake on the other for 1 minute., pita to a cooling rack. cool for 1-2 minutes, then stack to keep warm.

olive oil, ground beef, pepperoni, baby spinach, cream cheese, room temperature, grated parmesan , plus 1/4 cup, salt, freshly ground black pepper, pizza crust, (recommended: pillsbury ), egg, beaten (for egg wash), tomato sauce, (marinara sauce )

extra lean turkey sausage (breast meat only), garlic powder, reduced fat pizza sauce, refrigerated biscuits, canadian bacon, shredded part-skim mozzarella cheese

pizza dough, shredded mozzarella cheese, tomato sauce, chopped fresh basil leaf

pocket breads (6 to 6 1/2 in .), nonfat refried beans, sliced grilled chicken breast or sliced grilled tender beef steak (see notes), chopped red onion, diced green chilies, shredded light or regular mexican blend cheese or shredded reduced-fat cheddar cheese, shredded cabbage, fresh cilantro leaves, tomato salsa, salt and pepper

butter or margarine, at room temperature, minced fresh basil , thyme, marjoram, or oregano leaves (1 or a mixture), salt and pepper, pocket breads (6 in. wide )

pizza crust (homemade preferably or store bought ), tomato sauce (homemade is best ), goat cheese, feta cheese, mayonnaise (not low fat ), garlic cloves, kalamata olive (chopped ), chili pepper (minced ), dried oregano, red onion (sliced into thin rings), baby spinach leaves, mozzarella cheese (shredded )

pizza crusts (homemade or purchased), salsa (homemade or good-quality purchased), grated monterey jack cheese, canned black beans, drained and rinsed, chopped cilantro, corn kernel (fresh or frozen ), chopped red bell pepper, sliced black olives, salt, pepper

pizza dough, homemade or store-bought, all-purpose flour , for dusting, tomato sauce , recipe follows, shredded fontina cheese, prosciutto, thinly sliced, baby arugula leaves, plus more for garnish, rinsed and dried, extra-virgin olive oil, cornmeal , for stone, special equipment : pizza stone, olive oil, red onion, small dice, minced garlic, salt and freshly ground black pepper, fresh basil leaves, chopped, red wine, whole plum tomatoes, water

hamburger meat, sausage, onion, green pepper, mushrooms, pepperoni, ham, mozzarella cheese, parmesan cheese, cheddar cheese, pizza dough, pizza sauce