Avacado Pita Pizza

Jared brought home a big bag of avacados from Costco this week and we were trying to find different ways to use them. I found this pizza recipe and it was easy and yummy :)

Avacado Pita Pizza
Recipe from: www.twopeasandtheirpod.com

2 large avacados, sliced
1 bunch cilantro
1/2 jalapino seeded and diced
1 clove garlic
2 green onions, sliced
Juice from 1 lime
1/4 cup olive oil
Salt and Pepper
4 whole wheat pitas
Shredded Mozarella cheese

Pre-heat oven to 400 degrees. In a processor combine: cilantro, jalapino, garlic, green onions, lime juice olive oil, and salt and pepper. Process until it forms a sauce and spread on top of your pitas. Sprinkle with mozarella cheese. Put on a cookie sheet and bake for 8-10 minutes. When pitas are done, top with sliced avacados.

Pesto Veggie Pizza

This recipe comes from http://www.tasteofhome.com/ and it is a perfect summer pizza. It's a perfect any time of year pizza :) I love pesto and the broccoli and green pepper were perfect!

1 package (1/4 ounce) active dry yeast

1 cup warm water (110° to 115°)

1/3 cup grated Parmesan cheese

2 tablespoons canola oil

1 tablespoon sugar

1 tablespoon dried basil

1/2 teaspoon salt

3/4 cup all-purpose flour

1 to 1-1/2 cups whole wheat flour

1 to 1-1/2 cups whole wheat flour

3-1/2 cups fresh baby spinach

1/4 cup prepared pesto

1-3/4 cups coarsely chopped fresh broccoli

3/4 cup chopped green pepper

2 green onions, chopped

4 garlic cloves, minced

2 cups (8 ounces) shredded part-skim mozzarella cheese

In a small bowl, dissolve yeast in warm water. Add the Parmesan cheese, oil, sugar, basil, salt, all-purpose flour and 3/4 cup whole wheat flour. Beat until smooth. Stir in enough remaining whole wheat flour to form a soft dough (dough will be sticky).

Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes. Cover and let rest for 10 minutes.

Roll dough into a 16-in. x 12-in. rectangle. Transfer to a baking sheet coated with cooking spray; build up edges slightly. Prick dough with a fork. Bake at 375° for 8-10 minutes or until lightly browned.

Meanwhile, in a large saucepan, bring 1/2 in. of water to a boil. Add spinach; cover and boil for 3-5 minutes or until wilted. Drain and place in a food processor. Add pesto; cover and process until blended.

Spread over pizza crust. Top with broccoli, green pepper, green onions, garlic and mozzarella cheese. Bake 10-12 minutes longer or until cheese is melted.

2 cups (8 ounces) shredded part-skim mozzarella cheese

Shaved Asapragus Pizza

This pizza was so yummy! The only thing I didn't like about it was that it was kind of a pain in the bum to shave the asparagus (mine kept breaking). But I loved how it tasted, and can't wait to make it again soon!

Shaved Asparagus Pizza

Recipe from: www.tastykitchen.com

1 whole Batch Of Pizza Dough - Enough For 1 12-16 Inch Pizza
Extra Virgin Olive Oil, For Drizzling The Dough
8 ounces, weight Fresh Mozzarella (or you can use pre-shredded. That's what I had)
1 bunch Asparagus
Herb and Garlic cheese spread (I used onion and chive whipped cream cheese)
Fresh Cracked Black Pepper

Cut the tough ends off of your asparagus and disgard. Cut the tips of asparagus and save for the pizza. Take a vegetable peeler and shave thin ribbons from you asparagus stalk. You will need a lot because they shrink a lot while cooking. Set shaved asparagus aside. Roll or shape pizza dough and put on your pizza stone or pan. Drizzle dough with olive oil and brush to coat. Spread Mozarella slices, or shredded mozarella over the dough. Evenly distribute your asparagus shavings and tips over your pizza. Put teaspoon sized dallops of herb cheese all over the pizza. Top with cracked black pepper. Bake on 450 for about 15 minutes.

Whole Wheat Pizza Dough

So ever since we moved to Heber City, I have missed having stores like Fresh & Easy and Trader Joe's, where I would get fresh pre-made pizza dough. When looking for a recipe for pizza dough to make Veggie Pizza Pie I found this recipe and thought it turned out well! So for those of you who do not have access to fabulous pre-made pizza dough, here is a good and easy recipe.

1 teaspoon white sugar
1 1/2 cups warm water
1 tablespoon active dry yeast
1 tablespoon olive oil
1 teaspoon salt
2 cups whole wheat flour
1 1/2 cups all-purpose

1. In a large bowl, dissolve sugar in warm water. Sprinkle yeast over the top, and let stand for about 10 minutes, until foamy.
2. Stir the olive oil and salt into the yeast mixture, then mix in the whole wheat flour and 1 cup of the all-purpose flour until dough starts to come together. Tip dough out onto a surface floured with the remaining all-purpose flour, and knead until all of the flour has been absorbed, and the ball of dough becomes smooth, about 10 minutes. Place dough in an oiled bowl, and turn to coat the surface. Cover loosely with a towel, and let stand in a warm place until doubled in size, about 1 hour.
3. When the dough is doubled, tip the dough out onto a lightly floured surface, and divide into 2 pieces for 2 thin crust, or leave whole to make one thick crust.
4. Preheat oven to 425 then roll out dough on a floured surface. Add desired toppings then bake for 16-20 min. depending on the thickness of your crust.

Mini veggie pizzas

It has been a LONG time since I last posted. Sorry, to anyone who checks regularly. Having my 3rd baby has been a lot harder than I thought! Here is a quick yummy recipe I came up with after seeing a commercial for a similar recipe. Enjoy!

4 Orowheat Sandwhich Thins, split in half. I used the multigrain kind
1 jar pizza sauce
1 cup shredded mozarella cheese
1 large zuchinni
1 pkg. of mushrooms, sliced
2-3 cloves of garlic minced
salt and pepper

Preheat your oven to 350. Toast sandwhich thins in your toaster until they are lightly browned and place on a cookie sheet. In a large pan, saute garlic in olive oil or butter until fragrant. Add zuchinni and mushrooms and saute for 3-5 minutes on medium low heat. Season to taste with salt and pepper. Spoon desired amount of pizza sauce onto sandwhich thins. Add mushroom mixture, then top with mozarella cheese. Put in the oven for 3-5 minutes until the cheese melts and everything is hot. Enjoy!

Margherita Pizza

This pizza I adapted from sisterscafe.blogspot.com. It was a HUGE hit with my family and I have requests to make it again already even though I just made it last week. It was simple, and delicious!

Pizza Dough (You could always buy pre-made, and I ususally do, but I actually made the dough for this one and it turned out great!)

1 1/2 cups very warm water

1 Tbs sugar

1 Tbs yeast

1/2 tsp salt

2 Tbs olive oil

4 cups flour

In a large mixing bowl dissolve sugar and yeast in warm water. Let stand for 10 min. Whisk in salt, olive, oil, and 1 cup flour. Whisk in 2nd cup of flour. If you have a mixer, put on dough hook turn speed to low, and slowly add the last 2 cups of flour. Knead for 5 min. (or 10 min by hand). Place dough in an oiled bowl and cover with plastic wrap. Allow to rise for 1 hr. It should double in size. Punch dough down and divide into 2 parts. Roll one out to use, and put the other in a freezer bag you have sprayed with cooking oil and save for another day.

Pizza

After you have rolled out your dough you will need:

1 cup mozarella cheese

1/2 cup shredded parmesan cheese

2 ripe tomatoes chopped

1 large clove garlic minced or pressed

1/3 cup basil leaves thinly sliced

Srinkle the cup of mozarella over your bread dough. Combine tomatoes, garlic, and basil in a bowl and mix well. Spoon mixture on top of pizza dough, then sprinkle parmesan over the top. Bake on 450 for 10-12 minutes.

Veggie Pizza Pie (from the Picky Palate)

16 oz whole wheat pizza dough (I pick it up at Trader Joes or Fresh and Easy)

1 Cup ricotta cheese
¼ Cup grated parmesan cheese, like Kraft

1 Tablespoon extra virgin olive oil
2 Cups fresh spinach leaves, chopped

2 garlic cloves minced

2 Cups fresh broccoli florets, steamed until fork tenderPinch of salt
1 ½ Cup shredded mozzarella cheese

2 Tablespoons extra virgin olive oil
½ teaspoon dried Italian Seasoning

1. Preheat oven to 375 degrees F. Divide dough into 2 equal pieces. Spread and press one piece of dough into the bottom and sides of a 9-9 ½ inch round cake or tart pan that has been sprayed with non-stick cooking spray. In a medium bowl, mix together the ricotta and parmesan cheese until well combined. Spread into pressed pizza dough.

2. Place olive oil into a medium skillet over medium heat. Saute garlic then add spinach and saute until wilted down, about 3 minutes. Place evenly over ricotta cheese layer. Place steamed broccoli florets over spinach and season with a pinch or two of kosher salt. Layer roasted red peppers, then mozzarella cheese over top. Press out remaining piece of dough and place over filling, tucking edges inside of pan. Brush with olive oil and sprinkle with Italian Seasoning. Bake for 25-35 minutes or until crust is golden brown and cooked through.

3. Let cool for 10 minutes before removing from pan or cutting into wedges

Vegetable Pizza

Pizza dough (I used whole wheat)
Olive oil
Parmesan cheese
1 summer squash, thinly sliced
1 zucchini, thinly sliced
1 jar marinated artichoke hearts (chop coarsely and save juice)
2-3 cloves garlic, minced
1 tomato diced
chopped olives
1 tsp Italian seasoning.
toasted pine nuts

Drizzle pizza dough with olive oil, then sprinkle with parmesan cheese. Mix squash, zucchini, artichokes with marinade, garlic, tomatoes, olives, and italian seasoning. Spoon mix out of the marinade and distribute evenly over pizza. Top with toasted pine nuts and cook according to pizza dough instructions.

White Pesto Pizza

Pre made pizza dough from store
1/2 cup ricotta cheese
1/4 cup parmesan cheese
1 1/4 cup mozerella cheese
2 Tbs milk
prepared pesto
1/2 cup pine nuts
1 tomato

Mix ricotta, parmesan, milk, and 1/4 cup mozerella to make the while sauce. If it is too thick, add more milk, if to thin, add more of the cheeses. Spread over pizza dough. Spread layer of pesto. Sprinkle with remaining mozerella cheese. Top with pine nuts and tomatoes. Cook according to to pizza dough instructions.