Chicago Deep Dish Pizza

Dough:
1 1/2 pk Active dry yeast
1/2 c Warm water (105-115 deg)
1 T Sugar
3 1/2 c Unbleached flour
1 t Salt
1/2 c Yellow cornmeal
1/4 c Vegetable oil
1/2 c Warm water

Topping:
1 small can crushed plum tomatoes
1 t Basil
1 t Oregano
pinch Salt
10 oz Mozzarella cheese -- sliced
1/4 c Parmesan cheese -- grated
1/2 lb Italian sausage -- casing removed
Olive oil
Garlic

DOUGH: Dissolve yeast in the 1/2 c. warm water. Add the sugar and stir well. Set aside. In a large mixing bowl, combine 3 1/2 c. of flour, salt and cornmeal. Make a well in the center of the flour. Add the yeast mixture, the vegetable oil, and the 1/2 c. of water. Stir and mix thoroughly until the dough cleans the sides of the bowl and a rough mass is formed. Turn the dough out of the bowl onto a well-floured work surface. Knead and pound the dough (dust with flour if dough sticks to hands) for 5-6 minutes, until it is smooth and soft. Dust the dough and a large mixing bowl lightly with flour. Place the dough in the bowl and cover the bowl with plastic wrap and a kitchen towel. Let rise in a warm place until doubled in bulk, about 1 1/2 hrs. After the dough has doubled, turn it out of the bowl and knead for about 2 minutes. Oil the bottom and sides of the pizza pan. Spread the dough in the pan with your fingers and palm. (It will spread more easily if you let it sit in the pan for about 10 min.) Work the dough until it covers the bottom of the pan. Pull the edges of the dough up to form a lip or a pronounced border around the pan. Preheat the oven to 475 deg. Prick the dough bottom with a fork at 1/2-inch intervals. Let rise for 30 min. Parbake for exactly 4 min. Brush the crust with olive oil or butter.

TOPPING: In a bowl, combine the tomatoes, basil, oregano and salt.

ASSEMBLY: Lay the slices of mozzarella cheese evenly over the crust. Spoon the tomatoes over the cheese. Sprinkly the grated Parmesan cheese over the tomatoes. Add Italian sausage. Drizzle about 1 T. olive oil on top. Bake the pizza in a preheated 500 deg. oven on the bottom oven rack for 5 minutes; move the pizza to an oven rack 2 levels above the lower rack and bake an additional 15 minutes, until crust is lightly browned and sausage is cooked through.

Chicken Fajita Pizza

1 tb Olive oil or oil
2 Whole chicken breasts; Skinned, boned, cut into -2x1/2-inch strips
1 1/2 ts Chili powder
3/4 ts Salt
1/2 ts Garlic powder
1 c Thinly sliced onions
1 c Green or red bell pepper -strips (2x1/4-inch)
1 cn (10-oz.) Pillsbury -Refrigerated All Ready -Pizza Crust
1/2 c Mild salsa or picante sauce (or hot if you prefer)
8 oz Monterey Jack cheese -shredded

Heat oil in large skillet over medium-high heat until hot. Add chicken; cook and stir 5 minutes or until lightly browned. Stir in chili powder, salt and garlic powder. Add onions and bell pepper; cook and stir an additional 1 minute or until vegetables are crisp-tender. Heat oven to 425 degrees. Grease 12-inch pizza pan or 13x9-inch pan. Unroll dough; place in greased pan. Starting at center, press out with hands. Bake at 425 degrees for 6 to 8 minutes or until very light golden brown. Spoon chicken mixture over partially baked crust. Spoon salsa over chicken; sprinkle with cheese. Bake an additional 14 to 18 minutes or until crust is golden brown. 6 to 8 servings.

From my cousin, Jill!

1pkg of yeast(1tsp)
1 cup of luke warm water
1 tsp of salt
1 tsp of sugar
2 tbsp of oil
2 1/2 cup of flour

Empty pkg of yeast into a bowl and add luke warm water to the yeast and stir until dissolved. Next add the sugar and the salt and stir. Then add the oil and stir. Slowly add the flour and add until you form a ball.

Turn the oven on at 425 degrees and place the bowl on the oven with a dish towel over it. Let rise for 5 mins. Then grease the pan and spread the dough and add toppings. Cook pizza for 30 mins. You will know it is done when the bottom is a golden brown. This recipe is for one pizza you need to double it for two pizzas.

Low-Fat Broccoli and Cheddar Pizza

1 tb + 2t. olive oil
3 Garlic cloves, minced
2 c Thawed frozen chopped broccoli
1/2 c Part skim ricotta cheese
1 pk Pizza crust dough(pillsbury)
1 ts Sesame seed
3 oz low fat cheddar, shredded
3 oz Part-skim mozzarella, Shredded
2 ts Grated parmesan cheese
Dash of pepper

Preheat oven to 425 degrees. In a 10-inch non-stick skillet heat oil; add garlic and cook over medium heat, stirring frequently, until golden brown, about 1 minute. Add broccoli and cook, stirring occasionally, until broccoli is thoroughly heated, 3 to 4 minutes. Remove from heat; stir in ricotta cheese and set aside. Spray 12-inch round pizza pan with nonstick cooking spray; fit pizza- crust dough into pan. Spread broccoli mixture evenly over dough, leaving 1/2 inch of outer edge of dough uncovered. Sprinkle sesame seed over outer edge of dough. Sprinkle cheddar and mozzarella cheeses over broccoli mixture, then sprinkle with Parmesan cheese and pepper.

Bake until pizza crust is lightly browned, 15 to 20 minutes. Per serving: 1/2 Fat, 1 1/4 Proteins, 1/2 Vegetable, 1 1/4 Breads, 208 Calories, 9g Fat

Mexican Taco Pizza

1 BOBOLI pizza crust.
1 can Refried beans
cheese, shredded
lettuce, shredded
black olives, diced
green onions, diced
tomatoes, diced
Place crust on a stone and bake at 450 for about 8 minutes. Remove from oven, and spread refried beans over all. Then add whatever toppings you like to have on tacos, or use the ingredients listed above.