Makeover Loaded Pizza Food

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THE LOADED POTATO PIZZA



The Loaded Potato Pizza image

Provided by Food Network

Categories     main-dish

Time 1h45m

Yield 4 to 6 servings

Number Of Ingredients 21

15 medium red potatoes
1 (14.5-ounce) can chicken broth
6 large cloves garlic
4 tablespoons butter or margarine
3/4 cup of heavy whipping cream
2 teaspoons salt
1 teaspoon black pepper
Basic Pizza Dough, recipe follows
2 cups garlic mashed potatoes
3 ounces sauteed onions
3 small tomatoes, sliced thin
4 ounces shredded provolone
4 ounces shredded fontina
4 ounces bacon, cooked and crumbled
1 teaspoon cracked pepper
1 teaspoon onion salt
3 cups bread flour
1 teaspoon salt
1 package active dry yeast
2 tablespoons vegetable oil
1 cup warm water

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 PIZZA



Loaded Pizza image

Make and share this Loaded Pizza recipe from Food.com.

Provided by weekend cooker

Categories     Cheese

Time 40m

Yield 1 pizza, 8 serving(s)

Number Of Ingredients 20

1 1/2 cups sliced fresh mushrooms
1/4 cup chopped green pepper
1/4 cup chopped sweet red pepper
1/4 cup white onion
1/4 cup red onion
1 tablespoon canola oil
2 garlic cloves, minced
1/4 lb lean ground beef
4 ounces italian link sausage, casing removed
2 teaspoons cornmeal
frozen bread dough, thawed
1 (8 ounce) can tomato sauce
2 tablespoons minced fresh parsley
2 teaspoons italian seasoning
1/4 teaspoon garlic powder
1/8 teaspoon pepper
15 turkey pepperoni, slices
2 tablespoons sliced ripe olives
1 1/4 cups shredded part-skim mozzarella cheese
1/4 cup shredded reduced-fat cheddar cheese

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.

INDIVIDUAL CRISPY "LOADED" PIZZA



Individual Crispy

Provided by Rocco DiSpirito

Categories     Mushroom     Appetizer     Low Fat     Kid-Friendly     Dinner     Lunch     Mozzarella     Poultry Sausage     Healthy     Sugar Conscious     Peanut Free     Tree Nut Free     Soy Free     Small Plates

Yield Makes 6 servings

Number Of Ingredients 16

3/4 cup warm (110°F) water
1/2 teaspoon molasses
1 1/2 teaspoons active dry yeast
1/2 teaspoon salt
1 3/4 cups whole wheat flour, plus additional for rolling and kneading
Nonstick olive oil spray
1 tablespoon cornmeal
3/4 cup low-fat store-bought marinara sauce, such as Trader Joe's
1 1/2 cups shredded reduced-fat mozzarella cheese, such as Weight Watchers
2 tablespoons grated Parmigian-Reggiano
1/2 cup torn fresh basil leaves
6 medium (about 4 ounces) cremini mushrooms, thinly sliced (about 2 cups)
8 ounces low-fat turkey sausage, such as Butterball, crumbled and cooked (about 1 1/ 3 cups)
6 whole bottled peperoncini, such as B & G, stems removed and cut into 1/4-inch slices
1 1/2 cups shredded reduced-fat mozzarella cheese, such as Weight Watchers
2 tablespoons grated Parmigiano-Reggiano

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 MEXICAN PIZZA



Loaded Mexican Pizza image

My husband is a picky eater, but this healthy Mexican pizza has lots of flavor, and he actually looks forward to it. Leftovers are no problem, because this meal tastes better the next day. -Mary Barker, Knoxville, Tennessee

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 slices.

Number Of Ingredients 14

1 can (15 ounces) black beans, rinsed and drained
1 medium red onion, chopped
1 small sweet yellow pepper, chopped
3 teaspoons chili powder
3/4 teaspoon ground cumin
3 medium tomatoes, chopped
1 jalapeno pepper, seeded and finely chopped
1 garlic clove, minced
1 prebaked 12-inch thin pizza crust
2 cups chopped fresh spinach
2 tablespoons minced fresh cilantro
Hot pepper sauce to taste
1/2 cup shredded reduced-fat cheddar cheese
1/2 cup shredded pepper jack cheese

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.

Nutrition Facts : Calories 297 calories, Fat 9g fat (4g saturated fat), Cholesterol 17mg cholesterol, Sodium 566mg sodium, Carbohydrate 41g carbohydrate (5g sugars, Fiber 6g fiber), Protein 15g protein. Diabetic Exchanges

MAKEOVER LOADED PIZZA



Makeover Loaded Pizza image

Now everyone can enjoy family pizza night. We lightened up a classic recipe and shaved off half the calories, three-fourths of the saturated fat, two-thirds of the sodium and cholesterol, and ALL of the guilt. We swear that the kids won't even notice the difference! -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 8 servings.

Number Of Ingredients 17

1-1/2 cups sliced fresh mushrooms
1/4 cup each chopped green pepper, sweet red pepper, white onion and red onion
2 garlic cloves, minced
1 tablespoon canola oil
1/4 pound lean ground beef (90% lean)
1 turkey Italian sausage link (4 ounces), casing removed
2 teaspoons cornmeal
1 loaf (1 pound) frozen bread dough, thawed
1 can (8 ounces) tomato sauce
2 tablespoons minced fresh parsley
2 teaspoons Italian seasoning
1/4 teaspoon garlic powder
1/8 teaspoon pepper
15 turkey pepperoni slices (1 ounce)
2 tablespoons sliced ripe olives
1-1/4 cups shredded part-skim mozzarella cheese
1/4 cup shredded reduced-fat cheddar cheese

Steps:

  • In a nonstick skillet, saute the mushrooms, peppers, onions and garlic in oil until tender; remove and set aside. In the same skillet, cook beef and sausage over medium heat until no longer pink; drain., Coat a 14-in. pizza pan with cooking spray and sprinkle with cornmeal. On a lightly floured surface, roll dough into a 15-in. circle. , Transfer to prepared pan. Build up edges slightly; prick dough thoroughly with a fork. Bake at 400° 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 the vegetables, meat mixture, pepperoni and olives. Sprinkle with cheeses. , Bake for 8-10 minutes or until crust is golden and cheese is melted.

Nutrition Facts : Calories 300 calories, Fat 11g fat (3g saturated fat), Cholesterol 27mg cholesterol, Sodium 758mg sodium, Carbohydrate 36g carbohydrate (0 sugars, Fiber 3g fiber), Protein 18g protein. Diabetic Exchanges

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