PIZZA SPREAD
My grandma used to make this all the time when we were little. I spread a little on buns and toast them in the oven.
Provided by Leanne
Categories Spreads
Time 40m
Yield 35 serving(s)
Number Of Ingredients 12
Steps:
- Chop and fry bacon until soft not overly crispy.
- Remove bacon, cook onion and pepper until soft and add bacon.
- Add remaining ingredients stir until cheese has melted.
PEPPERONI PIZZA SPREAD
Make and share this Pepperoni Pizza Spread recipe from Food.com.
Provided by keen5
Categories Spreads
Time 50m
Yield 6 cups
Number Of Ingredients 10
Steps:
- In a large bowl, combine the first nine ingredients.
- Transfer to an 11"x7"x2" baking dish.
- Bake, uncovered, at 350 degrees for 25-30 minutes or until edges are bubbly and lightly browned.
- Serve with crackers, breadsticks and/or French bread.
Nutrition Facts : Calories 652.5, Fat 53.5, SaturatedFat 20.8, Cholesterol 118.4, Sodium 1762, Carbohydrate 16.5, Fiber 2.4, Sugar 5, Protein 27.8
PEPPERONI PIZZA DIP
Provided by Guy Fieri
Time 1h50m
Yield 8 to 10 appetizer servings
Number Of Ingredients 27
Steps:
- Preheat the oven to 350 degrees F.
- For the pizza sauce: Add the olive oil to a 12-inch saute pan over medium heat and, when hot, add the onion. Saute until translucent. Add the garlic and red chile flakes, cook for 1 minute, and then add the canned tomatoes. Reduce the heat to a simmer and cook for 25 minutes, stirring occasionally. When the mixture has thickened, stir in the fresh and dried spices. Simmer for an additional 15 minutes and adjust seasoning, if necessary. Remove from the heat.
- For the bottom layer: In a medium bowl, combine the cream cheese, ricotta, Parmesan, egg, garlic and spices. Spread the mixture evenly into an oven-safe casserole (2-quart capacity or a 9-inch pie pan). Set aside.
- For the toppings: In a small saute pan over medium heat, add a drizzle of olive oil and the pepperoni. Saute until the pepperoni is just crisp, 4 to 5 minutes, and then drain on a paper towel-lined plate. Add the remaining olive oil and the red bell peppers and saute over medium-high heat until just starting to soften. Add the shallot, cook for 2 minutes, and then add the mushrooms. Cook for 7 to 10 minutes and remove from the heat.
- To assemble: Spread the pizza sauce over the top of the bottom layer of cheese, sprinkle with the pepper and mushroom mixture, and then the pepperoni. Evenly distribute the mozzarella over the top and bake for 20 minutes. Remove from the oven and sprinkle with the Parmesan. Garnish with the basil sprig and serve hot with pizza dough strips, toasted pita strips, or crackers.
LOADED PIZZA DIP
Provided by Trisha Yearwood
Categories appetizer
Time 55m
Yield 6 to 8 servings
Number Of Ingredients 15
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.
FRENCH BREAD PIZZAS
Provided by Ree Drummond : Food Network
Categories main-dish
Time 35m
Yield 2 to 4 servings
Number Of Ingredients 21
Steps:
- For the base sauce: Place an oven rack in the center of the oven and preheat to 425 degrees F. Line a sheet pan with parchment paper.
- Mix together the melted butter, Italian seasoning and garlic in a small bowl. Place the French bread on the prepared sheet pan cut-side up. Brush the butter mixture over the bread.
- For the fully loaded pizza: Spread the marinara sauce over one half of the French bread. Sprinkle over the mozzarella, then top with the pepperoni, green pepper, sausage crumbles, black olives and jalapenos.
- For the garden pesto pizza: Mix together the ricotta, pesto and lemon zest in a small bowl. Spread over the other half of the French bread. Lay on the zucchini slices, peppers, asparagus, corn and finally the goat cheese.
- Bake until the cheeses melt and become bubbly, 12 to 14 minutes. Garnish the fully loaded pizza with the Parmesan and the garden pesto pizza with the basil. Slice and serve.
PIZZA DIP WITH GARLIC TOAST
Provided by Ree Drummond Bio & Top Recipes
Categories appetizer
Time 25m
Yield 12 servings
Number Of Ingredients 14
Steps:
- For the pizza dip: Preheat the oven to 450 degrees F.
- Put the ricotta, cream cheese, sour cream, oregano and 1 cup of the mozzarella in a bowl and mix. Add to the bottom of a 9-inch round baking dish. Top with the marinara sauce and remaining mozzarella. Scatter the pepperoni, olives and green peppers over the top. Set aside.
- For the garlic toast: Put the French bread on a baking sheet cut-side up. Mix the butter, oregano and garlic in a bowl, then spread the butter mixture on top of the French bread halves.
- Bake both the dip and bread until the bread is golden and the dip is hot and bubbly, about 12 minutes.
- Slice the bread into sticks or wedges. Garnish the dip with basil and serve alongside the bread.
BAKED PEPPERONI PIZZA SPREAD
Add chopped pepperoni and peppers to cream cheese and mozzarella to make this awesome baked appetizer spread. If they like pizza-they'll like this!
Provided by My Food and Family
Categories Meal Recipes
Time 40m
Yield Makes 2 cups spread or 16 servings, 2 Tbsp. spread and 5 crackers each.
Number Of Ingredients 5
Steps:
- Heat oven to 350ºF.
- Mix cream cheese and mozzarella until well blended; stir in pepperoni and peppers.
- Spread into 9-inch pie plate.
- Bake 25 to 30 min. or until top is puffed and lightly browned. Serve warm with crackers.
Nutrition Facts : Calories 180, Fat 12 g, SaturatedFat 6 g, TransFat 0.5 g, Cholesterol 30 mg, Sodium 330 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 6 g
5 EASY PIZZA TOPPINGS
Knock up a quick dough base then choose one of these exciting toppings for an easy homemade Italian feast
Provided by Good Food team
Categories Dinner, Main course
Time 35m
Number Of Ingredients 29
Steps:
- To make your own base: Make up 300g bread mix following pack instructions. Don't rise or knead - just roll into a rough 30cm circle on a baking sheet. Or you can buy a ready-made pizza base from the supermarket. Top using suggestions below.
- To bake your pizza: Heat oven to 240C/220C fan/gas 8, add one of the toppings suggested below then bake for 15-20 mins until crisp.
- Ham, mushroom & rocket with pesto: Spread your base with the pesto. Top with ham, mushrooms, tomatoes and some seasoning. Bake as above then top with a handful of rocket.
- Spicy pepperoni & pepper: Spread your base with passata. Top with pepperoni, chilli, green pepper and mozzarella. Season, bake as above. Sprinkle with parsley.
- Italian goat's cheese & veggie special: Put spinach into a colander, pour over a kettle of boiling water to wilt, then squeeze out any excess. Spread base with pesto. Top with the spinach, cheese, olives and tomatoes. Season, then bake as above.
- Crispy bacon, artichoke & ricotta: Spread your base with ricotta. Scatter over artichokes, olives and bacon. Season and bake as above.
- Beef, basil, tomato & mozzarella: Fry mince with onion and garlic in olive oil over a high heat for 5 mins until browned. Spread passata over your base. Top with mince mixture, tomatoes and mozzarella. Season and bake as per above. Sprinkle with some basil leaves and serve.
SPIDER WEB PIZZA SPREAD
Make this Halloween the best one yet when you serve Spider Web Pizza Spread. This Spider Web Pizza Spread gets its spider web effect from Alfredo sauce, and its resident spider is made from a black olive.
Provided by My Food and Family
Categories Recipes
Time 35m
Yield Makes 2 cups or 16 servings, 2 Tbsp. spread and 5 crackers each
Number Of Ingredients 7
Steps:
- Heat oven to 350ºF.
- Mix first 3 ingredients; stir in 2 Tbsp. Alfredo sauce. Spread onto bottom of 9-inch pie plate. Top with pasta sauce.
- Spoon remaining Alfredo sauce into resealable plastic bag. Cut small corner off bottom; drizzle in spiral design over pasta sauce. Pull toothpick through sauce to resemble spider web.
- Bake 20 min. Add 1 olive half for the spider's body. Cut remaining olive half for the spider's legs. Serve with crackers.
Nutrition Facts : Calories 150, Fat 11 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 20 mg, Sodium 230 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 3 g
PIZZA SURPRISE
This a very large spread and is absolutely great at large gatherings. Not sure of the serving size. Add other seafood with shrimp if desired.
Provided by Carmen B.
Categories Spreads
Time 20m
Yield 20 serving(s)
Number Of Ingredients 9
Steps:
- Line a pizza pan with tin foil.
- Mix together cream cheese, sour cream, and mayonnaise.
- Spread cream cheese mixture on lined pizza pan.
- Spread seafood sauce on top, and then sprinkle on baby shrimp.
- Top with green pepper, green onions, and tomatoes.
- Sprinkle with cheese.
- Serve with crackers and/or nacho chips.
PEPPERONI PIZZA SPREAD
Loaded with popular pizza ingredients, this cheesy concoction is wonderful on crackers of all kinds. -Connie Milinovich, Cudahy, Wisconsin
Provided by Taste of Home
Categories Appetizers
Time 35m
Yield 6 cups.
Number Of Ingredients 10
Steps:
- Preheat oven to 350°. In a large bowl, combine the first nine ingredients. Transfer to an 11x7-in. baking dish. Bake, uncovered, 25-30 minutes or until edges are bubbly and lightly browned. Serve with crackers, breadsticks and/or French bread.
Nutrition Facts : Calories 88 calories, Fat 8g fat (3g saturated fat), Cholesterol 12mg cholesterol, Sodium 232mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 3g protein.
FRUIT PIZZA
These pretty fruit pizzas have been a hit every time I've served them. They start with pre-made cookie dough making them super simple! -Janet O'Neal, Poplar Bluff, Missouri
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 20 servings.
Number Of Ingredients 14
Steps:
- Pat cookie dough into an ungreased 14-in. pizza pan. Bake at 350° for 15-18 minutes or until deep golden brown; cool. , In a bowl, beat the cream cheese and confectioners' sugar until smooth. Fold in whipped topping. Spread over crust. Arrange fruit on top. , In a saucepan, bring the sugar, orange juice, water, lemon juice, cornstarch and salt to a boil, stirring constantly for 2 minutes or until thickened. Cool; brush over fruit. Chill. Store in refrigerator.
Nutrition Facts : Calories 235 calories, Fat 12g fat (6g saturated fat), Cholesterol 21mg cholesterol, Sodium 162mg sodium, Carbohydrate 30g carbohydrate (18g sugars, Fiber 1g fiber), Protein 2g protein.
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