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