BtUncMter Firming, Saturday, January 22, 2000 With Or Without The Pie People thought the world was flat until Christopher Columbus proved otherwise. Pizza lovers thought the same of their favorite tomato sauce, pepperoni, and cheese-topped disk—until now. There’s a new way to satisfy your craving for the taste of pizza with or without the pie. Today’s selection of innovative, no-fuss recipes offers the great taste of pizza Americans have come to love—but with more variety. Try the quick pizza ideas using muffins, refrigerated dough or even sliced bread. Without the bread, use one of the alternative recipes that pro vides the pizza flavor in soup, pas ta, or dip. With or without the pie, your family and friends are sure to love these recipes. HEARTY ITALIAN SOUP WITH ROSEMARY FOCACCIA 10-ounce can refrigerated pizza crust 2 tablespoons olive oil 2 cloves garlic, minced 1 teaspoon dried rosemary, crushed VA cups pizza blend shredded cheese, divided 14 'A -ounce can reduced sodium chicken broth 2 medium zucchini or yellow squash, chunked 16-ounce can cannellini or great Northern beans, drained A cup pizza quick sauce 'A cup pepperoni slices, cut into strips Preheat oven to 425 degrees. Lightly grease a ISx 10-inch jelly roll pan. Unroll dough onto jelly roll pan; press into 10xl2-inch rectangle. With thumb, press indentations randomly over surface of dough. Combine oil, garlic and rosemary; brush evenly over dough. Sprinkle half cup cheese evenly over dough. Bake 12 to 14 minutes or until gol den brown. Meanwhile, in a large saucepan, combine broth with zucchini. Bring to a simmer; cook for 3 minutes. Stir in beans, pizza sauce and pepperoni; return to simmer and continue to cook S minutes. Ladle into shallow bowls; top with remaining cheese. Cut focac cia into 8 rectangles; serve with soup. 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. January February Pizza VEGETABLE PIZZA 2 packages refrigerated crescent roll dough 8-ounces cream cheese 1 cup cottage cheese V* cup mayonnaise 1 package dry ranch dressing mix 1 cup each diced: broccoli, cucumber, celery, cauliflower, green pepper, onion, and tomatoes. Press crescent roll dough onto large cookie sheet, pinching seams together. Bake at 350 degrees for 8-10 minutes or until golden brown. Cool. Mix together cheeses, mayon naise, and ranch dressing. Spread on cooled crust Top with assorted vegetables. Top with two cups shredded cheese. Cut into squares when ready to serve. Use round pizza pan and slice like regular pizza. MEXICAN PIZZA SA -ounce com muffin mix 16-ounce can refried beans 1 cup shredded Cheddar cheese 1 cup shredded Monterey Jack cheese 1 cup prepared salsa '/ cup chopped green bell pepper V* cup sliced green onion A avocado, peeled V* sliced chopped tomato Preheat oven to 400 degrees. Make cornbread according to package directions, reducing milk to V* cup. Spread evenly in well buttered 12-inch diameter pizza pan. Bake 10 minutes. Cool about S minutes. Spread refried beans over entire com bread surface. Sprinkle with half of cheeses. Combine salsa, green pepper, and onion. Spoon over refined beans. Sprinkle with remaining cheeses. Reduce oven temperature to 3SO degrees. Bake IS minutes at 350 degrees or until cheese is melted and mixture is hot. Garnish with avocado slices and chopped nuts. Moreen Rouse Sullivan Co. Dairy Princess 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 Enjoy. Anonymous 29 - Breakfast Buffet 5 - Muffin Mama Week 12 - Valentine Sweets 19 - Heart-Healthy Eats Mrs. Glenn Love East Waterford Chicken Pesto Pizza is favorite. CHICKEN PESTO PIZZA 2 teaspoons commeal 12- to 14-inch refrigerated pizza crust, unbaked A cup prepared pesto sauce 'A cup sliced tomatoes 5-ounces canned chunk breast of chicken, drained, flaked 1 cup shredded mozzarella cheese 'A cup grated parmesan cheese Crushed red pepper flakes, if desired Heat oven to 400 degrees. Sprinkle commeal on bottom of pi7jj> pan. Place pizza crust over commeal. Spoon pesto sauce over surface of crust Top with remain ing ingredients. Bake 12 to IS minutes or until cheese is melted and edges are lightly browned. Makes 4 to 6 servings. PIZZA HUT PIZZA Makes 3 15-inch pizzas 2 packages yeast % cup warm water 2 teaspoons sugar 2 cups cold water 3 tablespoons oil 1 teaspoon salt % teaspoon garlic salt 'A teaspoon oregano 614 -7 cups flour Sprinkle yeast over warm water and stir in 2 teaspoons sugar. Let stand 5 minutes. Combine yeast mixture with remaining ingredients and half of flour. Stir then work in remaining flour. Let rise until about double. Divide dough in three portions. Pour about 14 cup oil in bottom of IS-inch pan or heavy black skil let Roll out dough to size of pan. Do not press up sides but fit into bottom of pan only. Top dough with the following; 1 cup pizza sauce Light layer of shredded cheese Bake at 475-490-degrees for about 6 minutes. Top with more cheese and bake about three more minutes. Anonymous one of many different Ideas to add a new twist to an old COSTINI TRIANGLES 10-ounce can refrigerated pizza crust 2 tablespoons (dive oil 2 cloves garlic, minced A cup Italian blend shredded cheese Heat oven to. 425 degrees. Lightly grease a large cookie sheet. Unroll dough; press to a 12x12-inch square. Using a sharp knife, cut dough into four squares; cut each square diagonally in half; forming 8 triangles. Transfer trian gles to cookie sheet Combine oil and garlic; brush over triangles; top with cheese. Bake 12 to 14 minutes or until golden brown. Serve with dip or Perky Peppcroni Pasta Toss. Featured Recipe Tioga County Daily Princess Stefanie Long believes this easy-to-do recipe is just the thing for the new millennium. She writes, “Pizza has always been one of my favorite foods. I love mozzarella on my pizza. “Glowing up I used to try almost to make almost anything. I learned to love this recipe using refrigerator rolls. It’s a fun way to get children involved in making their favorite food.” PAT-A-PIZZA 1 can refrigerated biscuits VA cup spaghetti sauce, any flavor 1 cup mozzarella cheese, shredded Pepperoni (optional) Open can of biscuits, place on greased cookie sheet. Press down each one separately so it is thin like a pizza crust Add 2 teaspoons spaghetti sauce per pizza. Sprinkle with mozzarella cheese on top the way you like it. Bake at 350 degrees for 8-10 minutes or until edges are golden brown. This recipe is for 10 rolls and can easily be doubled. “What is pizza without breadsticks?” Stefanie asks. Try this recipe. It is almost like ordering out but having more fun making everything in your own kitchen. 4 cups flour 4 teaspoons sugar 4 teaspoons baking powder 1 teaspoon salt 2 cups milk 'A cup butter, melted Combine all of the ingredients to make a soft dough. Knead for 2-3 minutes. Divide and form into the shape of a hot dog but only the thick ness of your thumb, and twist like a rope. Roll in melted butter in a 9x13-inch pan. Bake at 450 degrees for 15-20 minutes or until golden brown. Serve with a sauce. MINI PIZZA FACES 2 English muffins 1 cup pizza sauce 2 cups shredded mozzarella cheese Pepperoni, green peppers, anchovies, etc. Spoon pizza sauce on muffin halves. Cover with shredded cheese. Use pizza toppings to cre ate eyes, noses, and lips on the face of pizza. Bak#ofi“33o degrees until cheese is completely melted. Makes 4 faces. Lori Connelly State Dairy Princess (Turn to Page B 8) BREADSTICKS
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