Pizza with Tomato and Basil

Mama Mary's Thin and Crispy pizza crust (9 oz)

Cooking spray

2 tablespoons Delallo Sun Dried Tomato Pesto Sauce

1/2 cup (2 ounces) shredded fresh mozzarella cheese

1/2 cup part-skim ricotta cheese

1/2 cup sliced small tomatoes (such as Campari tomatoes)

1/4 teaspoon black pepper

1/4 cup small basil leaves

Sliced portabella babybella mushroom

Crumbled goat cheese these to taste

Crushed red pepper (optional)

1. Preheat oven to 425 degrees with oven rack in center of oven. 

2. Place a baking sheet in oven; heat for 10 minutes.

3. While baking sheet heats, place crust on another baking sheet. Lightly coat crust with cooking spray. Spread pesto evenly over crust, leaving a 1/4 inch border; sprinkle mozzarella evenly over pesto. Dollop ricotta, by teaspoonfuls, evenly over mozzarella. Slide crust onto preheated baking sheet, using a spatula as a guide.

4. Bake for 8 minutes or until cheese begins to melt.

5. Remove from oven; top evenly with goat cheese,  tomatoes, black pepper, and basil. Sprinkle with red pepper.

Berry Breakfast Pizzas

1 can large biscuits
2 cups fresh or frozen berries, such as strawberries (sliced), raspberries, blackberries and blueberries

• 3 tablespoons sugar
• 1. Heat oven to 375°F. Lightly grease 2 baking sheets, or line each with a sheet of parchment paper.
  2. Separate dough into 8 biscuits of equal size. Press each biscuit into a 5 1/2-inch round and place 4 on each baking sheet. Arrange berries on top, leaving a 3/4-inch border around fruit.
  3. Sprinkle sugar on each pizza and bake until dough becomes golden and fruit is bubbly, 15 to 20 minutes.
  All You 
  NOVEMBER 2006

  http://www.myrecipes.com/recipe/berry-breakfast-pizzas-10000001875493/

All-purpose Pizza Dough

• 1 package dry yeast (about 2 1/4 teaspoons)
• 1 1/4 cups warm water (100° to 110°)
• 3 1/4 cups all-purpose flour, divided
• 1/2 teaspoon salt
• Cooking spray

1. Dissolve yeast in warm water in a large bowl, and let stand 5 minutes. Lightly spoon flour into dry measuring cups, and level with a knife. Add 1 cup flour and salt to yeast mixture, and stir well. Stir in 2 cups flour, 1 cup at a time, stirring well after each addition. Turn the dough out onto a floured surface. Knead until smooth and elastic (about 10 minutes), and add enough of the remaining flour, 1 tablespoon at a time, to prevent the dough from sticking to hands (dough will feel tacky).
2. Place the dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in size. (Press two fingers into dough. If an indentation remains, the dough has risen enough.) Punch dough down; cover and let rest 5 minutes. Shape dough according to the recipe directions.
3. Note: To freeze, let the dough rise once, punch down, and shape into a ball.
4. Place in a heavy-duty zip-top plastic bag coated with cooking spray; squeeze out all air, and seal. Store in freezer for up to 1 month. To thaw, place dough in refrigerator 12 hours or overnight. With scissors, cut away the plastic bag. Place dough on a floured surface, and shape according to recipe directions. Alternatively, for pizza, you can make the dough, roll out, wrap in foil, and freeze. To bake, remove from freezer; top and bake according to recipe instructions (no need to thaw).

Sharon Sanders, Cooking Light 
MARCH 2000

http://www.myrecipes.com/recipe/all-purpose-pizza-dough-10000000225690/

Pepperoni Portabella Pizza

I used Fleishman's pizza yeast for the dough, adding a generous tablespoon of Italian seasoning and greasing the pan with olive oil. I used sliced portabella and pepperoni, drizzling additional olive oil on the mushrooms. I have to admit, it's one of the best pizzas I've ever made.