Cheesy Cracker Bread Pizza Food

CHEESY PIZZA BREAD

Steps:

• Preheat oven to 400 degrees F. Lightly oil a large oven-proof skillet or coat with nonstick spray. To make the garlic butter topping, whisk together butter, Parmesan, parsley, garlic powder, oregano and salt in a small bowl; set aside. Cut each of the 8 biscuits into fourths, making 32 pieces. Spread biscuits in a single layer onto the prepared skillet. Brush with garlic butter topping. Top with pizza sauce, mozzarella, Parmesan and mini pepperonis. Place into oven and bake until the cheese has melted, about 14-16 minutes. Serve immediately, garnished with parsley, if desired.

CHEESY PIZZA BREAD

Steps:

• Prepare pizza crust as directed.
• Pat into greased 12 inch pizza pan.
• In small bowl, combine butter with seasonings and brush on crust.
• Sprinkle with cheese.
• Bake in 450 degree oven for 12 to 15 minutes, or until golden brown.
• Tastes great dipped in spaghetti sauce.

CRISPY PIZZA DOUGH

Steps:

• Place ingredients (except corn meal) in order listed in bread machine, and run the dough setting.
• When the dough cycle finishes, place in a bowl with a little olive oil in it and turn dough to coat with oil.
• Cover and let rise in a warm spot 45 minutes.
• Knead dough a few times and then cut into 4-8 separate pieces; depending on how big you want your crusts.
• Lightly oil and pre-heat iron skillet on medium-high heat. you want the skillet hot.
• Get out a metal stew pot or any pan or object with a circular base at least 10 inches diameter.
• Sprinkle about a tbs of corn meal into skillet.
• Place one of the pieces of dough in the skillet and press down with the pan bottom to flatten the dough. No need to roll first. The crust will not be perfectly round, but so what? It looks home made right? Push the dough to about 1/4 inch thickness and hold for about 30 seconds.
• Take pan out of skillet. Dough will stick to the bottom and come out of the skillet as well.
• Sprinkle more cornmeal into skillet.
• Peel the dough off the pan and put back in the skillet with the un-seared side down. Flatten any parts that squeezed out from the side of the pan on your first press.
• Leave in skillet 30 seconds.
• Remove from skillet.
• You've got thin pizza crust!
• •To make pizza--.
• Put sauce, cheese and toppings on crust.
• Pre-heat iron skillet in 410 degree oven.
• Place pizza in skillet.
• Bake for 12 minutes.
• Remove from oven and let stand in skillet for 5 minutes. Remove to a plate with a spatula.
• Eat pizza. Give a five star review on recipezaar.com.

FOUR-CHEESE FRENCH BREAD PIZZA

Steps:

• Make the sauce: Heat oven to 450 degrees. Melt the butter in a medium pot over medium heat. Once melted, whisk in the flour and cook, stirring constantly, until starting to turn golden, about 1 minute. Whisk in the milk, a few splashes at a time to start, until evenly incorporated. Bring to a full boil, reduce to a simmer, and cook, whisking occasionally, until slightly thickened and the mixture coats the back of a spoon, about 5 minutes. (It will continue to thicken as it cools.). Remove from heat, and whisk in Parmesan, pecorino, salt and pepper. Let cool.
• Prepare the pizza: Combine olive oil and garlic in a small pot over medium heat. Cook, swirling occasionally, until the garlic starts to sizzle but doesn't brown, about 2 to 4 minutes. Remove from heat.
• Place the French bread cut side up on a baking sheet. Brush cut sides with garlic oil. Bake until edges are golden, 5 to 7 minutes.
• Toss together the cheeses in a medium bowl. Spread sauce over the two bread halves all the way to the edges and top with cheese.
• Return to the oven and bake until melted, about 5 minutes. Increase heat to broil. Broil until the cheese is bubbly and browned in spots (watch carefully!), 1 to 2 minutes more. Let cool 5 minutes before slicing and serving. Serve topped with red-pepper flakes and oregano, if you like.

THIN CRACKER CRUST PIZZA

Steps:

• In a heavy-duty stand mixer (e.g., KitchenAid) fitted with dough hook, add the water, oil, yeast, salt, and sugar. Mix thoroughly until yeast has fully dissolved. Add flour and mix on low speed until all of the flour and water have mixed and a stiff dough ball forms, about 3 to 4 minutes. Stop mixing as soon as the dough ball forms as this type of dough should not be kneaded.
• Place the dough ball into a large bowl and cover tightly with plastic wrap. Let the dough rise for 24 hours in the refrigerator before using.
• Preheat your oven to 500 °F about one hour before you plan to bake the pizza.
• Turn the dough out onto a large surface and dust with flour. Using a heavy rolling pin (or dough sheeter), roll the dough out very thin to form a 24-inch or larger circle. If you're using a cutter pizza pan (recommended), dust the pan lightly with flour, place the dough in the pan and dock. Use the rolling pin to trim off the excess dough drooping over the sides of the pan. If you wish to cook the pizza directly on a pizza stone (not using a pan), then place the dough on a dusted pizza-peel, dock, and fold the edge over 1-inch all the way around and pinch it up to form a raised lip or rim.
• Optionally, pre-cook the crust for 4 minutes before adding any sauce or toppings. Remove the crust from the oven and pop any large air pockets that may have formed. Add the sauce, shredded mozzarella cheese, and your favorite toppings. Continue baking, on the lowest oven rack, rotating the pan half way through so that it cooks evenly, until crust is sufficiently browned and crisp, about 10 to 15 minutes. Remove the pizza from the oven and slide pizza out of cooking pan onto a large wire cooling rack or cutting board. Allow to cool for 5 minutes before transferring to a serving pan. This step allows the crust to stay crisp while it cools, otherwise the trapped steam will soften the crust.

PIZZA CRACKERS

Steps:

• Preheat oven to 400°. Place crackers on a baking sheet. Top with pepperoni, pizza sauce, cheese and oregano. Bake until cheese is melted, 5-7 minutes.