Loaded Pizza Food

LOADED PIZZA DIP

Steps:

• Preheat the broiler.
• Heat a medium cast-iron or ovenproof skillet over medium heat. Once hot, add the pepperoni and cook, stirring, until crisp, 4 to 5 minutes. Add the onions, bell pepper, oregano, garlic, 3/4 teaspoon salt and a few grinds of pepper. Continue to cook, stirring, until the onions are very soft and start to turn brown, about 5 minutes.
• Stir in the tomato paste and cook, stirring, until it coats the vegetables and smells lightly toasted, about 1 minute. Stir in the tomatoes. Reduce the heat and simmer, stirring occasionally, until the mixture is slightly thickened, about 15 minutes. Stir in the olives and Parmesan and remove from the heat. Season with additional salt and pepper.
• Scatter the mozzarella over the dip in the skillet. Put the skillet under the broiler and broil until the cheese is melted and brown, 2 to 3 minutes. Top with the basil and crushed red pepper flakes. Serve warm with crusty bread for dipping.

INDIVIDUAL CRISPY "LOADED" PIZZA

Steps:

• 1. Stir the water and molasses together in a large bowl until the molasses is dissolved. Sprinkle the yeast over the water, and let stand in a warm place until foamy, about 10 minutes.
• 2. Stir the salt into the yeast mixture; then stir in the 1 3/4 cups flour until the dough starts to come together. Scrape this rough dough out onto a work surface that has been sprinkled lightly with flour. Knead the dough until it becomes smooth and pulls back when you stretch it, about 5 minutes. If necessary, add just enough flour as you knead to keep the dough from sticking to your hands and the work surface. Make a neat round out of the dough and place it in a large bowl that has been sprayed with the olive oil spray. Cover the bowl loosely with a clean kitchen towel. Let the dough sit in a warm place until it has doubled in size, about 1 hour.
• 3. Turn the dough out onto a lightly floured surface. Divide it into 6 equal wedges. Form each wedge into a tight ball by rolling it in the palm of your hand until the edges have rounded. Spray a baking sheet with olive oil spray. Arrange the dough balls a few inches apart on the prepared baking sheet. Cover them with plastic wrap and let rise in a warm place until doubled, about 45 minutes.
• 4. With a rack in the center position, preheat the oven to 500°F or its highest setting. (Remove any other racks or position them below the center rack. This will make it easier to slide the pizzas onto the stone and remove them once they're cooked.) Place a pizza stone on the rack and let it heat for 20 minutes.
• Dust a wooden pizza peel with the cornmeal. If you don't have a pizza peel, dust a cookie sheet (Flat-no rims) with cornmeal. Lightly flour the work surface and roll one ball of the dough out with a rolling pin until it will not stretch any further. Drape the circle of dough over both of your fists so the edges of the dough barely overhand your knuckles and gently pull the edges outward while rotating the crust. Keep stretching and rotating the dough gently until the dough is about 9 inches in diameter. Don't worry about a few small tears, they can be repaired once the dough is on the peel. Place the dough on the prepared peel. Prick the dough in about 8 places with a fork. Pinch together any little tears.
• SLide the dough onto the hot pizza stone in the oven, and bake until the dough is puffed and the underside is lightly browned, 2 to 3 minutes. Remove the dough and flip it bottom (browned) side up on your work surface. Repeat with the remaining balls of dough. When you've had some practice, you should be able to roll out and stretchi n one piece of dough while another is baking on the stone.
• Spread about 2 tablespoons of the marinara sauce onto each crust, leaving a 1/2 inch border. Scatter the basil over the sauce. Scatter the mushrooms, cooked sausage, and peperoncini evenly over the sauce. Mix the cheeses together in a bowl, and sprinkle 1/4 cup of the mixture over each pizza. One at a time, slide the pizzas back onto the pizza stone. Bake until the cheese is golden brown and bubbling and the crust is brown and crispy, 3 to 4 minutes. If your pizza stone is large enough, you may be able to bake the topped pizzas two at a time.
• Cut the pizzas into wedges, if desired, and serve.

LOADED PIZZA

Steps:

• In a large skillet, saute the mushrooms, peppers, olives, onions and garlic in 1 tablespoon oil until tender; remove and set aside. In the same skillet, cook beef and sausage over medium heat until no longer pink; drain., Grease a 14-in. pizza pan and sprinkle with cornmeal. On a floured surface, roll dough into a 15-in. circle. Transfer to prepared pan. , Build up edges slightly; prick dough thoroughly with a fork. Brush with remaining oil; sprinkle with garlic powder. Bake at 400° for 8-10 minutes or until edges are lightly browned., In a small bowl, combine the tomato sauce, parsley, Italian seasoning and pepper; spread over crust. , Top with the vegetables, meat mixture and pepperoni. Sprinkle with cheeses. Bake for 17-20 minutes or until crust is golden and cheese is melted.

LOADED PIZZA

Steps:

• In a non-stick skillet, saute mushrooms, peppers, and onions in oil until almost tender.
• Add garlic, saute 1 minute longer, remove and set aside.
• In the same skillet, cook beef, and sausage over medium heat until no longer pinkfor 8-10 minutes or until crust is golden, drain.
• Coat a 14 inch pizza pan with cooking spray, and sprinkle with cornmeal.
• On a lightly dloured surface, roll dough into a 15-inch circle, and transfer to a prepared pan.
• Build up edges slightly, and prick dough thoroughly with a fork.
• Bake at 400 degrees for 8-10 minutes, or until lightly browned.
• In a large bowl, combine the tomato sauce, parsley, Italian seasoning, garlic powder, and pepper, spread over crust.
• Top with vegetables, meat mixture, pepperoni, and olives.
• Sprinkle with cheeses.
• Bake for 8-10 minutes or until crust is golden brown, and cheese is melted.

LOADED PIZZA DIP

Steps:

• Preheat the oven to 375 degrees F.
• In a food processor, combine 1/2 cup of the mozzarella, 1/2 cup of the Parmesan, and the ricotta, sour cream and cream cheese. Blend until smooth, with no lumps of cream cheese. Spread the mixture into an even layer in the bottom of a 9-by-9-inch baking dish.
• Mix together the fire-roasted tomatoes, tomato paste, garlic powder, Italian seasoning and red pepper flakes in a small bowl. Season with salt and pepper. Carefully spread the mixture over the cheese layer so that it evenly coats the cheese and you don't see any white. Top with the onions, bell peppers and sliced olives. Sprinkle the veggies with the remaining mozzarella and Parmesan.
• Bake for 25 minutes; then turn the oven to 450 degrees F and bake until brown and crusty around the edges, another 5 minutes. Cool slightly. Serve with crusty bread.

THE LOADED POTATO PIZZA

Steps:

• Garlic Mashed Potatoes: Combine potatoes, broth, and garlic in a large saucepan. Add additional water if necessary in order to keep all potatoes completely submerged. Bring to boil than reduce heat to low. Continue to cook until potatoes are tender, 25 to 30 minutes.
• Drain and mash the potatoes and garlic. Add butter, salt, pepper, and whipping cream. Whip until it has a creamy texture.
• Preheat the oven to 450 degrees F with a pizza stone.
• Roll out the dough into a 1/4-inch thick circle. Place in a pizza pan or on a pizza peel. Spread on the garlic mashed potatoes. Evenly sprinkle the sauteed onions. Layer the sliced tomatoes. Evenly sprinkle the cheeses, bacon crumbles, cracked black pepper, and onion salt. Bake for 10 to 12 minutes.
• Combine flour, salt, and yeast and mix well in a large bowl (12 quart will work fine). Mix in the oil and warm water. Cover the bowl and let the dough rise for 30 minutes.

LOADED BAKED POTATO PIZZA

Steps:

• Heat oven to 375º. Spray a large cookie sheet with Pam. Unroll pizza crust onto cookie sheet and roll into a 13x9 rectangle.
• Bake 10-13 minutes or until light golden brown. Set aside.
• Pierce potato with fork and microwave 4-5 minutes, or until tender. Cover, let stand 5 minutes. When cool enough to handle, peel and cut into 1/4" cubes.
• In small bowl mix potato, oil, salt & pepper and set aside.
• Cook broccoli in microwave as directed on box. Place in small bowl to cool slightly.
• MIx sour cream and ranch dressing in small bowl. Spread on pizza crust to within 1" of edge. Sprinkle 1/2 cup of cheese over top. Sprinkle with bacon.
• Spread broccoli and potatoes over bacon. Top with tomatoes, onions, and remanining cheese.
• Bake 15-20 min or until crust is brown and cheese is melted.

LOADED MEXICAN PIZZA

Steps:

• In a small bowl, mash black beans. Stir in the onion, yellow pepper, chili powder and cumin. In another bowl, combine the tomatoes, jalapeno and garlic. , Place crust on an ungreased 12-in. pizza pan; spread with bean mixture. Top with tomato mixture and spinach. Sprinkle with cilantro, pepper sauce and cheeses. , Bake at 400° for 12-15 minutes or until cheese is melted.

LOADED MEXICAN PIZZA

Steps:

• In a small bowl, mash black beans; stir in the onion, yellow pepper, chili powder and cumin. In another bowl, combine the tomatoes, jalapeno and garlic.
• Place the crust on an ungreased 12-in. pizza pan; spread with bean mixture. Top with tomato mixture and spinach. Sprinkle with cilantro, hot pepper sauce and cheeses.
• Bake at 400° for 12-15 minutes or until cheese is melted.

LOADED POTATO PIZZA

Steps:

• Proof the yeast first: Warm the 1 cup of water until its look warm. Stir in the sugar and yeast. Let it rest for 10 minutes. Its should look frothy.
• If using a bread maker: Add ingredients to bread maker on dough setting. Skip the manual hand kneading of dough. Place dough ball on a heavily floured surface and use your fingers/hands to stretch it and shape it into a round or square pizza. You could also use a rolling pin.
• HAND KNEADING DOUGH:
• QUICK METHOD: Knead with your hands until well combined, approximately 3 minutes, then let the mixture rest for 15 minutes. Knead rested dough for 3 minutes. Place dough ball on a heavily floured surface and use your fingers/hands to stretch it and shape it into a round or square pizza. You could also use a rolling pin. The roll the ends inwards slightly, this is your crust and prevent any wet ingredients from running off. (Note: You could also make the dough the night before and place dough in refrigerator, let dough sit at room temperature before using.).
• NOT SO QUICK METHOD: Knead with your hands until well combined, approximately 3 minutes, then let the mixture rest for 15 minutes. Knead rested dough for 3 minutes. Place on a heavily floured surface, cover with dampened cloth, and let rest and rise for 3 to 4 hours at room temperature. After the dough as risen, use your fingers/hands to stretch it and shape it into a round or square pizza.
• FOR THE POTATOES: Slice potatoes about 1/8 inch thick. Toss in oil, salt, and pepper and roast at 425 degrees for 10 minutes.
• Mix sour cream and ranch together until completed incorporated. Let sit in refrigerator until ready to use to let flavors come together.
• PREPARING THE PIZZA:.
• Preheat oven to 400 degrees.
• Spread the potatoes evenly on rolled out dough.
• Top with cubed Mozzarella, shredded Mozzarella, and shredded cheddar cheese.
• Sprinkle the pizza with the bacon and green onions.
• Bake in a 400 degree oven until the edges turned brown - start checking around 15-20 minutes (times vary depending on the amount of toppings added.).
• Top with the sour cream/ranch sauce. Serve with extra sour cream/ranch sauce on the side. ENJOY!

JAN'S LOADED PIZZA FRIES

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Spread fries onto a baking sheet and coat with cooking spray.
• Bake in the preheated oven until crispy, 35 to 40 minutes.
• Mix pizza sauce and oregano together in a bowl; pour over fries. Sprinkle mozzarella cheese over sauce mixture and top with pepperoni slices. Sprinkle parsley over sauce and pepperoni.
• Turn the oven to broil.
• Broil fries until cheese is browned and bubbling, 2 to 4 minutes.

LOADED GREEK TOPPING PIZZA

Steps:

• Preheat oven to 400 degrees Fahrenheit.
• Grease 12 inch x 12 inch non-stick pizza pan with vegetable shortening.
• Spread pizza dough onto pizza pan.
• Spread pizza sauce over dough.
• Top with remaining ingredients.
• Bake 12 to 15 minutes or until bottom of crust is golden brown.