86-Lancaster Fanning, Saturday, January 30, 1999
Pizza is one of America’s most
popular foods, and just like the
Americans who love it, pizza’s
ethnic and regional variations are
boundless, with endless combina
tions of ingredients.
Some people prefer pizza
loaded with pepperoni, sausage,
ground beef, and every vegetable
imaginable. Others prefer only
cheese toppings. More adventur
ous eaters like exotic toppings
such as crayfish, oysters, dande
lions, artichoke hearts, pineapples,
and Reuben pizza made with
sauerkraut, sausage, and Thousand
Island dressing.
Reports are that more than
3,710,750,000 pounds of tomatoes
are used annually to make pizza,
but white pizza, made without
tomatoes, is available for those
who cither don’t like tomatoes or
like to tiy something differently
occasionally.
Some like thin crusts, others
thick crusts.
If you make your own pizza,
you can make it any way you like
it. Make crusts ahead of time and
freeze. That way, whenever your
hungry for pizza, simply remove
from the freezer, top with your
favorite toppings and bake. Quick
and popular ideas for crusts
include English muffins, bagels,
pita bread, refrigerated and frozen
doughs, and croissants.
Pizza is no longer unjustly con
sidered junk food. It can be part of
a well-balanced diet Cheese con
tains all the nutrients of milk and
ounce for ounce it’s even more
nutrient packed. A quarter of a
14-inch cheese pizza with enriched
crust provides 354 calories, and
daily recommended amounts of
about 28 percent protein, 19 per
cent vitamin A, 20 percent vitamin
C, 25 percent vitamin 81, 30 per
cent vitamin 82,19 percent niacin,
33 percent of calcium, and 15 per
cent iron.
In recent years, fruit and veget
able pizzas (served cold) have also
gained popularity. These ate made
quite differently than traditional
pizzas. Some of these recipes are
included in today’s selection.
The following recipes celebrate
our readers’ pizza favorites.
Enjoy!
QUICK MINI-PIZZAS
Take enough sliced bread for
your family. Place on baking sheet.
Spoon on pizza sauce and ground
beef (that has been browned with
salt and pepper). Top with grated
cheese or any of your favorite piz
za toppings. Bake until hot and
enjoy.
-Marian Zimmerman
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 ingredients
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 listed below.
February
WHITE PIZZA
12-inch pizza shell
Bechamel (white) Sauce:
l'/i teaspoons butter
I'A teaspoons flour
'/i teaspoon chicken bouillon
‘A cup milk
Heat butter and flour in heavy
bottom sauce pan until bubbly. Stir
continually and add bouillon mix
ed in milk. Heat and stir until
thickened.
Toppings;
V: cup chopped onion sauteed
with 'A cup bell pepper in 1 tables
poon oil.
1 cup broccoli, chopped
3 /« cup mozzarella cheese
Spread bechamel over shell
using only enough to thinly cover.
Distribute onion, bell pepper, and
broccoli on top and sprinkle with
grated or shredded cheese.
If frozen broccoli is used, thaw
and drain excess moisture or use
fresh and blanch 3 minutes.
Bake at 375 degrees for 15 to 20
minutes.
FRUITY PIZZA DESSERT
15-ounce box sugar cookie mix
1 egg
V* cup water
8-ounces cream cheese,
softened
'A cup confectioners’ sugar
1 tablespoon lemon juice
1 cup water with 2 tablespoons
lemon juice
3 large bananas
4 kiwi fruits
1 quart strawberries, halved
'A pound seedless grapes
Preheat oven to 375 degrees.
Grease 14-inch pizza pan With
butter-flavored vegetable shorten
ing and sprinkle with granulated
sugar.
In a large bowl, combine the
sugar cookie mix with egg and
‘A cup water. Pat the dough on to
the prepared pan. Bake 10 to IS
minutes. Cool for 30 minutes.
Cream together cream cheese
and confectioners sugar until
smooth and creamy. Beat in lemon
juice. Spread mixture over the coo
kie crust Chill 30 minutes.
Mix water and lemon juice, slice
bananas into the mixture before
laying on cream cheese. Layer
other fruits around the top of the
pizza, starting at the outer edge and
working toward the middle. Yields
8 to 12 servings.
6 - Valentine Sweets
13 - Heart Healthy Recipes
20 - One Dish Dinners
27 - Potato Lovers Month
Pizza Any Way You Slice It
Wanda Champion
Troy, WV
B. Light
Lebanon
Americans love pizza. Its ethnic and regional variations are boundless, with end
less combinations of ingredients. But most pizza eaters agree: Cheese and
mushrooms are perfect on pizza.
GREEK MUSHROOM
PITA PIZZA
4 (5-inch) pita breads
1 tablespoon olive oil
4 cups fresh white mushrooms
Vj cup chopped onion
'k cup diced plum tomatoes
I'A cups shredded mozzarella
cheese
6-ounce can solid white tuna in
water, drained and flaked
■/« cup sliced, pitted black olives
'A cup crumbled feta cheese
Preheat oven to 450 degrees. On
a baking sheet place pitas; bake
until lightly toasted, about 5
minutes; set aside. In a large skil
let, heat oil until hot. Add
mushrooms and onion, cook, stir
ring occasionally, until most of the
liquid evaporates, about 5 minutes.
Add tomato; cook, stirring occa
sionally, until softened, about 3
minutes; set aside.
Sprinkle each pita with V* cup
mozzarella then equal amounts of
tuna, olives, and feta; sprinkle with
remaining mozzarella, dividing
evenly. Bake until cheese is
melted, about 7 minutes. Serve
immediately sprinkled with orega
no leaves and crushed red pepper,
if desired. Yield: 4 portions.
(Turn to Page B 8)
Featured Recipe
How do you like your pizza?
Loaded with cheese?
Thin crust or fat?
Traditional toppings or something a bit more exotic such as crayfish
ex’ artichokes?
Most people stick with their favorites. That’s fine, but occasionally
be a bit more adventuresome. Maybe you aren’t into something as
risky as crayfish, but many of today’s selection of “Home On The
Range” pfoyj recipes are tried and true favorites of our readers and
may be just your taste.
Remember, pizza is one of the easiest recipes with which to experie
mcnL You can add or subtract as many toppings as you like. Use your
favorite pizza recipe, but add another topping or two.
Here is a recipe dial is traditional yet introduces the wonderful fla
vor of sundried tomatoes.
TWO CHEESE AND MUSHROOM PIZZA
10- or 16-ounce Italian bread shell
2'h cups fresh white mushrooms, sliced, divided
1 cup shredded fontina or mozzarella cheese
'/a cup thinly sliced green bell pepper
'/«cup drained, chopped oil-packed sundried tomatoes
'A cup thinly sliced sweet onion
'h cup grated parmesan or asiago cheese
Preheat oven to 4SO degrees. On a 12-inch pizza pan, place bread
shell. Arrange half the mushrooms in a single layer, sprinkle with fon-
Htifl. Top with green pepper, tomatoes, onion, and remaining
mushrooms. Sprinkle with patmesan. Bake until hot and cheese is
melted, about 10 minutes. Yield: 4 portions.
Additional toppings: Chopped fresh basil; frozen chopped broccolic
or spinach thawed.