October is National Pizza Month, so there is no better time to share a few wonderfully delicious homemade pizza recipes that are a nice diversion from the 'order out' variety most of us instantly think of. They require a little bit of work, but for true pizza eating lovers, they are so worth it.
The "Impossible Pizza Pie" using the good old reliable Bisquick is excellent and can be whipped up in the blender impossibly easy, and the best part is it makes its own crust.
The "Potato Pizza" is a little hardier meal that can be served with salad and dessert, becoming the perfect evening meal for family or friends.
My personal favorite is the "Bubble Bread Pizza" that bakes up light and delicious every time. I've made this recipe countless times and it's always a hit. Pair it with a simple green salad and light dessert and, once again, your menu planning is complete.
Keeping with the pizza theme and flavor, the "Pepperoni Pizza Dip" is a hearty party snack that always goes quickly when entertaining. You can either prepare it with the suggested recipe toppings or with any variations you'd like, depending upon the flavors you enjoy. That same suggestion can apply to any of the recipes; just make sure you use corresponding size proportions when you're substituting ingredients.
Throwing a dessert into the mix, I'm also including the lusciously decadent "Fresh Berry Pizza," which tastes as good as it looks, topped with a variety of fresh fruits that should still be available in the stores.
Until next time, from my kitchen to yours, happy cooking.
Impossible Pizza Pie
2/3 cup chopped onion
1/3 cup grated Parmesan cheese
1 1/2 cups milk
3/4 cup Bisquick baking mix
1/4 grated Parmesan cheese
3 1/2 ounces pepperoni, sliced
1/3 cup chopped onion
1/2 cup chopped green pepper
1 cup of pizza sauce, Ragu or Contadina
1 to 1/2 cups shredded mozzarella cheese
Heat oven to 425 degrees. Grease pie plate, 10 x 1/2 inches. Sprinkle 2/3 cup onion and 1/3 cup Parmesan cheese in plate. Beat eggs, milk and baking mix until smooth, 15 seconds in blender on high or 1 minute with hand beater. Pour into plate. Bake 20 minutes. Spread Sauce over top. Layer remaining ingredients. Bake until cheese is light brown, 15 to 30 minutes. Cool 5 minutes. 6 to 8 servings.
Brown 1 1/2 lbs. hamburger, then add:
1/2 tsp. salt
1/2 tsp. pepper
1/2 tsp. oregano
1/2 tsp. sugar
1 can tomato soup
1/2 cup milk
1/2 cup chopped onion
1 can Cheddar cheese soup
Mix all ingredients and pour over five cups sliced, raw potatoes. Salt and pepper to taste. Dot with butter and cover with foil. Bake in 9x13 inch greased pan at 375 degrees for 60 minutes or until potatoes are done. Remove from oven and cover with mozzarella cheese. Bake another 15 minutes.
Bubble Bread Pizza
Two cans Pillsbury buttermilk or plain baking powder biscuits
1 jar pizza sauce
2 cups mozzarella cheese
1 pound hamburger
Diced onions, peppers, mushrooms
Fry hamburger until brown and drain. Mix in one jar of pizza sauce. Take the two cans of biscuits, cut each piece into quarters and drop pieces into greased 9 x 13 inch pan. Pour meat mixture over top. Sprinkle on whatever additional toppings you'd like, i.e. diced onions, peppers, mushrooms. Bake in 350 degree oven for 25 minutes. Add mozzarella cheese and bake an additional ten minutes or until done to the touch. Cool for five minutes. Cut and serve.
Pepperoni Pizza Dip
1 package (8 ounces) softened cream cheese
1/2 cup sour cream
1/8 tsp. dried oregano
1/8 tsp. garlic powder
1/8 tsp. cayenne pepper
1/2 cup pizza sauce
3/4 cup chopped green pepper
10 pepperoni slices, quartered
1/4 cup sliced green onions
1/2 cup shredded mozzarella cheese
Toasted bread rounds or bread sticks
Combine the first five ingredients in a mixing bowl. Spread into an ungreased pie plate or serving plate. Cover with pizza sauce; top with green pepper, pepperoni and onions. Bake at 350 degrees for ten minutes. Sprinkle with cheese. Bake 5-8 minutes longer or until cheese is melted. Serve with bread rounds or bread sticks. Yield: 8-10 servings.
Fresh Berry Pizza
1 cup all-purpose flour
¼ cup confectioners sugar
½ cup cold butter
½ cup chopped pecans
1 package (8 ounces) cream cheese, softened
1/3 cup sugar
1 ¾ cups frozen mixed berries, thawed
½ cup sugar
2 tbsp. cornstarch
¼ cup water
2 ½ cups fresh strawberries, sliced
2 cups fresh blackberries
2 cups fresh raspberries
1 cup fresh blueberries
Combine flour and confectioners sugar in a bowl. Cut in butter until crumbly. Stir in pecans. Press into an ungreased 12 inch pizza pan. Bake at 350 degrees for 12-14 minutes or until crust is firm and edges are slightly brown.
In mixing bowl, beat cream cheese, egg and sugar until smooth. Spread over crust and bake 8 to 10 minutes longer or until set. Cool to room temperature.
Process mixed berries and sugar in a blender or food processor until blended. In a saucepan, combine cornstarch and water until smooth. Add mixed berry mixture. Bring to a boil and cook for two minutes or until thickened. Set saucepan in ice water for 15 minutes, stirring several times.
Spread berry mixture over the cream cheese layer. Arrange fresh fruit on top. Refrigerate for at least two hours before slicing.