Shrimp Scampi Pizza Florentine

This pizza combines the delicious flavors of buttery shrimp scampi and gooey cheese pizza. To get the crispiest crust, use a pizza pan with aerating holes or use a pizza stone.

Ingredients

• Flour, yeast, oil, and water for a bread machine pizza dough
• 4 tablespoons of butter
• 2 tablespoons of olive oil
• 1 clove of garlic, crushed
• 1 pound of shrimp, tails off, deveined (frozen prepared shrimp are fine)
• 4 large basil leaves, chopped
• 1 cup of spinach leaves, chopped
• 2 cups of Mozzarella cheese

Preparation
Place the bread dough ingredients in the bread machine according to your machine's directions.
Set to the bread dough cycle.
When the dough is ready, roll out into a 16 inch round. Let rest for 20 minutes.
If using frozen shrimp, defrost in the microwave.
Heat the oven to 425 degrees.
Chop the shrimp into small pieces.
Heat the oil and butter in a pan.
Brown the garlic.
Add the shrimp and cook for no more than three minutes, just until the shrimp is pink.
Spread the buttery shrimp and garlic over the pizza crust.
Sprinkle the basil and spinach over the shrimp.
Cover it all with the Mozzarella cheese.
Bake at 425 degrees about 12 minutes, just until the cheese melts and begins to brown.

If you like this recipe, you might want to check out my other Pizza Recipes here at DinnerMagic.
Or try some of my Pizza Recipes at Easy Meals Examiner.

Sausage and Portobello Pizza on a Garlic Herb Crust

Just looking at pizza gives me ideas for new toppings. This picture birthed several ideas, and the Sausage Portobello pizza is one of those babies.


Ingredients:
Bread dough for pizza crust ingredients (see the recipe for Garden Vegetable Pizza)
½ pound of sausage
1 portobello mushroom top, cut small, or 8 ounces crimini mushrooms, sliced
1 bell pepper, sliced
1 red onion, chopped
1 jar pizza sauce
2 cups of grated Mozzarella cheese

Preparation:
Prepare the bread dough in the bread machine.
Roll out to a 16 inch pizza round and let it rest for 20 minutes.
Cook the sausage in a pan until brown and crumbly.
Remove from the pan.
Cook the mushrooms in the pan until browned on all sides.
Spread the pizza sauce on the crust.
Top with 2 cups of mozarella cheese.
Top the cheese with the sausage, mushrooms, bell pepper slices and chopped onion.
Bake at 425 degrees for 12-18 minutes.

Homemade Pesto Pizza with Spinach, Goat Cheese, and Caramelized Onions

Making this pizza with frozen bread dough makes it fast enough for a weeknight.

Ingredients:

• 1 loaf of frozen whole wheat bread dough, softened
• 1 small jar of pesto
• 1 large yellow onion, sliced thinly into rings
• 1 tomato, sliced thin
• 8 ounces goat cheese
• 1 small jar of artichoke hearts
• 2 cups of fresh baby spinach

Preparation:
Knead the bread dough on a floured surface.
Roll the dough out to a 16 inch circle and place on a pizza pan.
Allow the pizza dough to rest for twenty minutes.
Spray a pan with cooking spray and cook the onions over medium high heat for 20 minutes or until they caramelize.
Spread the pesto sauce over the pizza dough.
Cover the pesto with the caramelized onions, goat cheese, artichoke hearts, and spinach.
Bake at 450 degrees for 15-18 minutes.

Photo/Suzanne Pitner
More great recipes are at my Sacramento Easy Meals Examiner website.

Never miss a post! Follow me on Twitter as @Dinnermagic. Subscribe to the RSS feed for the Sacramento Easy Meals Examiner and the Sacramento Budget Wine Examiner or have the articles emailed to you.

Thin Crust Personal Pizzas

Ingredients
Sandwich Thins or English muffins
Mozzarella cheese slices
1 jar of pizza sauce
Salami or pepperoni slices
Sun dried tomatoes, chopped fine
1 small can sliced black olives

Preparation
Lightly toast the Sandwich Thins or English muffins.
Spread pizza sauce on the bread.
Place one slice of cheese on top of the pizza sauce.
Place the pizza toppings of your choice on top of the cheese.
Bake in the oven at 425 degrees for about 5 minutes, or just until the cheese begins to bubble.

Wine Pairing
Enjoy these personal pizzas with a robust California Old Vine Zinfandel.

More great pizza recipes are at my Sacramento Easy Meals Examiner website.

Never miss a post! Follow me on Twitter as @Dinnermagic. Subscribe to the RSS feed for the Sacramento Easy Meals Examiner and the Sacramento Budget Wine Examiner or have the articles emailed to you.

Turkey Pizza on an Italian Herb Crust

The dough ingredients can be set in the bread machine in the morning before you leave for work. Put the bread machine on a delay cycle to have the dough ready to come out of the machine when you get home.

Ingredients for the pizza dough
1 cup and 2 tablespoons of water
2 tablespoons olive oil
3 cups of flour
1 teaspoon sugar
1 teaspoon salt
2 teaspoons Italian herbs (oregano, thyme, rosemary, sage)
1 package or 2 ½ teaspoons of yeast

Preparation
Place the dough ingredients in the bread machine.
Set the machine to the cycle for dough.

Ingredients for the pizza toppings
1 cup of turkey
½ cup of artichoke hearts
1 small can sliced black olives
1 jar of pizza sauce
2 cups of mozzarella cheese
Other toppings you might like

Preparation
When the dough is ready, form it into a ball and roll it out to a large circle.
Lay on the pizza pan or pizza stone and let it rest for 20 minutes.
Spread the pizza sauce on the dough.
Place ½ the cheese on the sauce.
Cover with toppings.
Put the rest of the cheese over the toppings.
Bake at 400 degrees for 18-22 minutes. The crust should be lightly browned and the cheese bubbly.

Photo/Dana McIsaac

Never miss a post! Follow me on Twitter as @Dinnermagic. Subscribe to the RSS feed for the Sacramento Easy Meals Examiner and the Sacramento Budget Wine Examiner or have the articles emailed to you. 

Beef Roast and Artichoke Pizza

This pizza is the perfect way to use up leftover beef roast. The crust is simple to make using your bread machine. The beef can be shredded or cut into small, bite sized chunks. Pair this pizza with 7 Deadly Zins or Gnarly Head Zinfandel wine, and watch a good movie for a fun night in.

2 cups of shredded beef roast
1 jar of artichoke hearts
1 cup of fresh spinach, chopped
1 tomato, sliced thinly
Optional: sliced crimini mushrooms
2 cups of Mozzarella cheese
1 jar of pizza sauce
Wheat and white flour and yeast for the pizza crust

In the morning:
Place the pizza dough ingredients in the bread machine.
Set to a delay dough cycle.

In the afternoon:
Take the pizza dough out of the bread machine and roll out to a circle.
Place on a pizza pan and allow it to rise ½ hour.
Shred the beef, chop the spinach, and slice the tomato.
Spread the sauce over the pizza dough.
Cover with 1 ½ cups of cheese.
Lay the spinach, artichoke hearts, tomato, and beef on the pizza dough.
Cover with the remaining cheese.
Bake in the oven for 22 minutes at 375 degrees.

If you like this recipe, you might also like Beef Horseradish Pizza shown below. See how to cook it in the slideshow at Sacramento Easy Meals Examiner.

Never miss a post! Follow me on Twitter as @Dinnermagic. Subscribe to the RSS feed for the Sacramento Easy Meals Examiner and the Sacramento Budget Wine Examiner or have the articles emailed to you.

Garden Vegetable Pizza with a Bread Machine Whole Wheat Herb Crust

The ingredients for this pizza crust can be placed in the bread machine in the morning before you leave for work. Set a delay setting to have it kneaded and ready to use when you get home. Just put it in a pizza pan, top it with the vegetables of your choice.

The whole wheat crust makes it healthier than pizza you buy. Do you know you can get whole wheat flour now that is as smooth and light as white flour? Look for it on the baking aisle of your store. It costs a bit more, but the flavor and texture is wonderful.

My recipe has you put a teaspoon of cornmeal on the pizza pan. This helps to prevent the pizza dough from sticking to the pan, and adds a crunchy texture to the crust.

Ingredients for the pizza dough:

• 1 cup plus 2 tablespoons water
• 2 tablespoons olive oil
• 3 cups of whole wheat flour (this recipe will work with white flour as well)
• 1 teaspoon sugar
• 1 teaspoon salt
• 1 ½ teaspoons Italian herbs (basil, oregano, and thyme)
• 1 package or 2 ½ teaspoons yeast

Preparation of the pizza dough in the bread machine:

• Place all ingredients for the dough in the machine in the order listed.
• Make a well in the dry ingredients to place the yeast into.
• Do not allow the yeast to touch the wet ingredients.
• Set the bread machine to the dough cycle.
• When the dough is done kneading, take it out of the machine and split into two pieces.
• Roll each piece of dough into a ball, then roll out into a 12 inch circle.
• (If you are only making one pizza, you can freeze the ball of dough for up to 2 months.)
• Sprinkle a teaspoon of cornmeal on a pizza pan and place the crust on it.

Topping for one garden vegetable pizza:

• 1 small bottle or can of pizza sauce
• 3 cups of shredded mozzarella cheese
• 1 cup of chopped red and green bell peppers and onions
• 1 cup of sliced fresh mushrooms
• 1 small jar of artichoke hearts
• 1 cup of baby leaf spinach or broccoli
• ½ cup of tomatoes, chopped

Spread the sauce on the pizza dough.
Top with the vegetables and finish with the cheese.
Bake at 425 degrees for 15 to 18 minutes.


Photo/Aramand Agasi on Flickr

Never miss a post. Follow me on Twitter as @Dinnermagic.

Find more recipes and menus in my articles as the Sacramento Easy Meals Examiner.

French Bread Pepperoni Pizza

Fresh Garden Salad




This is the perfect meal for those nights when everyone has somewhere to go and dinner needs to be on the table pronto. This meal can be fixed in about ten minutes.

Ingredients:
1 loaf of French bread
1 jar of pizza sauce
½ lb of pepperoni
½ lb of mozzarella cheese
½ head of chopped iceberg lettuce
2 stalks of celery, chopped
1 tomato, chopped
½ cup of cilantro, chopped
Salad dressing of your choice

Preparation:
Toss the salad ingredients together.
Slice the French bread.
Cover each slice with a spoonful of pizza sauce, some pepperoni, and some cheese.
Broil just until the cheese melts and begins to turn brown.
Dinner is ready!