Pizza Pizazz It’s well known that imagina tive, bountiful cooking and an array of entertaining, appreciative friends are the key ingredient of any outstanding party. Put that combination together for a festive open house celebration, add sav ory homemade pizza to the menu, stir with enthusiasm, and the party is sure to be memorable. There’s hardly ft person who will dispute pizza as America’s favorite food. Hot and steaming from the oven, bursting with any number of real cheeses and option als such as mushrooms and chick en, pizza appeals to all ages. For a free Wisconsin Cheese Booklet packed with a collection of pizza recipes from top chefs across America, write to Wiscon sin Milk Marketing Board, Dept OH, 8418 Excelsior Drive, Madi son. WI 53717. GRILLED WHITE GARDEN PIZZA 6 individual pizzas Crust: 1 tablespoon instant dry yeast 8 ounces warm water 2 tablespoons olive oil 3'/i cups all-purpose flour 1 teaspoon salt Topping: 3 cups ricotta cheese 3 cups mozzarella cheese, shredded 4 large tomatoes, sliced thin Parsley Oregano Fresh pepper In a small bowl, dissolve yeast in warm water. Combine flour and salt and place on flat work surface. Make a well in the center and pour in yeast mixture and 2 tablespoons olive oil. Stir together with a fork. Knead until smooth, adding addi tional flour if necessary. Divide dough into 6 equal portions and place in lightly oiled bowl. Cover and set aside for 1 hour. To make pizza; flatten dough on floured surface into six individual crusts. Spread 'A cup ricotta cheese over each crust and top each with approximately 6 tomato slices. Sprinkle 'A cup mozzarella cheese over tomato and topo with seasonings. Using large, wide spatula place ‘assembled pizza on grill over medium-high heat and cover. Cook pizza approximately four minutes or until bottom crust is browned and cheese is melted. Recipe Topics If you have recipes for the topics listed below, please share them with us. We welcome your recipes, but ask that you include accurate measurements, a complete list of ingre dients and clear instructions with each recipe you submit. Send your recipes to Lou Ann Good, Lancaster Farming, P.O. Box 609, Ephrata, PA 17522. Recipes should reach our'office one week before publishing date. October 16- Pork Recipe Contest 23- 2nd Week Pork Recipe Contest 30- Crock Pot Recipes November 6- Ygur Favorite Bread Recipe MEXICAN PIZZA B'A -ounce package com muffin mix 16-ounce can refried beans V* cup shredded Cheddar cheese 5 /« cup shredded Monterey Jack cheese 1 cup tomato sauce with tomato bits 3 tablespoons chopped green pepper 3 tablespoons chopped green onions 2 tablespoons hot salsa ranchera l A avocado, peeled, sliced, chopped Tomato Preheat oven to 400 degrees. Make com bread according to package directions, reducing milk to 'A cup. Spread evenly in well buttered 14-inch diameter pizza pan. Bake 20 minutes. Cool about 5 minutes. Spread refried beans over entire com bread surface. Sprinkle with half of cheeses. Combine tomato sauce, green pep per, onion, and salsa. Spoon over refried beans. Sprinkle with remaining cheese. Reduce oven temperature to 350 degrees. Bake 15 minutes or until cheese is melted and mixture is hot. Garnish with avocado slices and chopped tomato. ' Cathy Gro Mifflin Co. Dairy Princess CONFETTI’S BARBECUE CHICKEN PIZZA 1 pizza crust A cup spicy barbecue sauce J /, cup provolone, grated A cup Havarti cheese, cubed 1 cup cooked chicked, cubed and tossed in 2 tablespoons bar becue sauce 2 tablespoons diced red onion 2 tablespoons pitted and chopped olives 1 tablespoon roasted garlic, chopped A cup smoked mozzarella cheese, grated Pinch kosher salt 1 tablespoon olive oil 1 , tablespoon whole cilantro leaves Spread barbecue sauce on pizza crust. Evenly distribute cheese, chicken, onion, olives, garlic and smoked mozzarella. Bake in pre heated 375 degree oven for 10-12 minutes or until crust is crisp and brown. Before serving brush top of pizza with 1 tablespoon olive oil. Sprinkle kosher salt and place cilantro leaves evenly around top. In a hurry? For pizza crust options, use Italian bread bread (don’t separate slices, frozen pizza dough, French dough. FESTIVE FOCACCIA PIZZA BREAD 1 pound frozen bread dough, thawed 114 teaspoons dried Italian herbs V* cup pitted ripe'olives, sliced in thirds Vt cup coarsely chopped walnuts 1 cup thinly sliced onion 114 cups shredded classic or Hickory Smoked Jarlsbcrg cheese 1 tablespoon olive oil Freshly ground pepper, to taste Pat and stretch dough to fit 12-inch round baking pan. Coyer with oiled waxed paper and let rise in warm place until doubled about 1 hour. Preheat oven to 375 degrees. Dimple dough with fingertips, making deep indentations. Sprinkle first with herbs, olives, walnuts, onion, and cheese. Drizzle oil and grind pepper overall. In lower third of oven, bake 30 minutes or until golden brown. Or cool completely, wrap, refrigerate, and reheat to serve. Serves 10 to 12. PIZZA BAKE 2 pounds ground beef IVi cups buttermilk baking mix 2 eggs \'A cups milk IVi cups shredded cheese 12-ounces pizza sauce Brown ground beef and drain well. Mix with pizza sauce and put into a 12x9-inch baking dish, cov er with shredded cheese. Combine in a medium mixing bowl the bak ing mix. milk, and eggs. Pour over cheese. Bake at 350 degrees for 20 minutes or until brown. Amy Wolfgang 1989 Montgomery Co. Dairy Princess (Turn to Pago Bt) Featured Recipe The fall football season is upon us. For many avid football fans the festivities begin long before die teams take the field. Tailgating par ties ate popular in stadiums across the Commonwealth, as a pre-game warm-up for fans. Whatever the reason crisp, cool fall weather; good friends; or the mounting of excitement of the game—appetites seem to increase as the game approaches. To avoid a delay in dinner penalty, the Penn sylvania Beef Council has produced a new brochure which contains ten recipes guaranteed to score ejetra points at any tailgate meal. From Penn State Coach Joe Patemo’s own “Half-Time Meatball Sandwiches” to “Hot ’N Spicy Chuhky Beef Chili,” the recipe book let offers quick and easy tailgating recipes which will satisfy the most ravenous appetite. To obtain a free copy of the recipe booklet send a self-addressed stamped envelope to; Tailgate Recipes, Pennsylvania Beef Council, 4714 Orchard Street, Harrisburg. PA 17109. Here is a recipe from the booklet. ITALIAN BEEF TRI-TIP SANDWICHES 35 Minutes 1-IV4 pounds beef tri-tip (bottom sirloin) roast 2 cloves garlic, minced 1 teaspoon oil Vi teaspoon salt Vi teaspoon pepper 2 large green bell peppers, cut in half lengthwise and seeded 1 can (13 ounces) single-strength beef broth 'A cup water '/* teaspoon each crushed red pepper pods, and Italian seasoning 6-8 Fisnch bread rolls, each S inches long, split horizontally Combine garlic, oil, salt and pepper; spread evenly over surface of beef tri-tip roast Place roast on grid over medium coals. *Grill 30 to 35 minutes, turning occasionally. (Roast will be rare to Medium.) During last 15 minutes of grilling, place peppers on grid, cook until' tender, turning occasionally. Remove roast from grill; allow to stand “tented” with foil 10 minutes for easier carving. Meanwhile, combine broth, water, red pepper pods and Italian seasoning in saucepan. Bring to a boil; reduce heat and simmer, covered 10 minutes. Carve roast across the grain into very thin slices or slice with meat sheer. Cut peppers into strips. Place equal amounts of sliced beef in rolls, top with equal amounts of pepper strips and save with broth mixture. 6 to 8 sandwiches. Test about 4 inches above coals for medium with 4-second hand count. . Note: A beef tri-tip roast will yield four, 3-ounce cooked trimmed servings per pound. Note: Recipe may be doubled. Roasts may be grilled, covered and refrigerated up to 24 hours ahead. Add sliced jjeef to hot cooked broth; stir to warm beef. Assemble as above. shells, English muffins, Pita bread slices, or frozen bread H
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