Contest Winning Pizza Soup Food
CONTEST-WINNING PIZZA SOUP
This robust soup is a family favorite, and it's a big hit with my canasta group as well. I top each bowl with a slice of toasted bread and cheese, but you can have fun incorporating other pizza toppings such as cooked sausage. -Jackie Brossard Kitchener, Ontario
Provided by Taste of Home
Time 45m
Yield 10 servings (about 2-1/2 quarts).
Number Of Ingredients 14
Steps:
- In a Dutch oven, bring the tomatoes, soup and water to a boil. Reduce heat; cover and simmer for 15 minutes. Mash with a potato masher. Add the pepperoni, red and green peppers, mushrooms, garlic, sage, basil, oregano, salt and pepper. Cover and simmer for 10 minutes or until vegetables are tender. , Ladle into ovenproof bowls. Top each with a slice of bread and sprinkle with cheese. Broil 4 in. from the heat until cheese is melted and bubbly.
Nutrition Facts : Calories 303 calories, Fat 9g fat (4g saturated fat), Cholesterol 18mg cholesterol, Sodium 884mg sodium, Carbohydrate 42g carbohydrate (6g sugars, Fiber 4g fiber), Protein 13g protein.
AWARD WINNING PIZZA
Steps:
- Place a pizza stone on the floor or the lowest rack of your oven. Preheat the oven to 500 degrees F.
- Pat the pizza dough into a 12-inch diameter circle and place it on a peel. Spread on the heavy cream, then the mozzarella. Place the pancetta slices on so there is pancetta on each slice of pizza (6 slices). Finally, add the zucchini and chunks of the cream cheese. Slide the pizza onto the stone and bake for 8 for 10 minutes.
- Buon Appetito!
AWARD WINNING PIZZA
This pizza is special. OMG it was the most delicious pizza. This recipe is simple, totally amazing, mouth watering and will make you want more and more and more... Recipe from Food Network.
Provided by loveleesmile
Categories < 15 Mins
Time 10m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Place a pizza stone on the floor or the lowest rack of your oven. Preheat the oven to 500°F.
- Pat the pizza dough into a 12-inch diameter circle. Spread on the heavy cream, then the mozzarella. Place the pancetta slices on so there is pancetta on each slice of pizza (6 slices). Finally add the zucchini and chunks of the cream cheese. Slide the pizza onto the stone and bake for 8 for 10 minutes.
- YUMMY!
ULTIMATE PIZZA SAUCE
This pizza sauce recipe was given to me as a wedding present, written on the inside cover of a pizza cookbook. It is thick, saucy, spicy and delicious. I'll never use anything else on my homemade pizzas. I like to double or triple it and put it in Ziploc bags in my freezer.
Provided by SAMS_Club
Categories Sauces
Time 1h20m
Yield 1-2 pizzas, 4 serving(s)
Number Of Ingredients 15
Steps:
- In a large skillet, melt butter with the oil. Add the onion, celery and garlic and saute until soft and transparent.
- Add tomato sauce and tomato paste and stir until smooth.
- Add remaining ingredients and bring to slow simmer.
- Simmer for 30-60 minutes (or not at all depending on your taste and time frame).
- Remove the bay leaf and spread the sauce on your prepared pizza dough.
Nutrition Facts : Calories 160.1, Fat 10.8, SaturatedFat 3.3, Cholesterol 9.8, Sodium 999, Carbohydrate 14.7, Fiber 3.5, Sugar 9.2, Protein 4.1
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- In a large skillet cook sausage over medium heat about 10 minutes or until brown, using a wooden spoon to break up meat as it cooks. Using a slotted spoon, remove sausage from skillet and drain on a paper towel-lined plate. Set aside.
- In the same skillet, add pepperoni; cook over medium heat about 5 minutes or until pepperoni starts to crisp, stirring occasionally. Remove from skillet and drain on a paper towel-lined plate.
- Meanwhile, in an 8- to 10-quart Dutch oven heat 1 tablespoon olive oil over medium-low heat. Add mushrooms, red onion, red sweet pepper, and green sweet pepper; cook about 10 minutes or until crisp-tender, stirring occasionally. Push vegetables aside with a wooden spoon and add remaining 1 tablespoon olive oil to the bottom of the Dutch oven; add garlic and crushed red pepper flakes to the oil and cook 30 seconds or until garlic is aromatic, stirring frequently.
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Directions In a Dutch oven, bring the tomatoes, soup and water to a boil. Reduce heat; cover and simmer for 15 minutes. Mash with a potato masher.
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