Pizza Stew Food

PIZZA DOUGH I

Steps:

• Combine flour, salt, sugar, and yeast in a large bowl. Mix in oil and warm water. Spread out on a large pizza pan. Top as desired.
• Bake at 375 degrees C (190 degrees C) for 20 to 25 minutes.

STEAK PIZZA WITH PEPPERS AND ONIONS

Steps:

• Preheat oven to 500 degrees, with racks in upper and lower thirds. On a lightly floured surface, roll out 1 dough half into a 14-inch oval. Transfer dough to a parchment-lined baking sheet and brush with 1 teaspoon oil. Repeat with remaining dough half. Bake until crusts are puffed and golden brown, about 14 minutes, piercing large air bubbles with a knife, if necessary, and rotating sheets halfway through.
• Meanwhile, pat steak dry and season with salt and pepper. In a large cast-iron or other heavy skillet, heat 1 teaspoon oil over medium-high until almost smoking. Cook steak until medium-rare, 6 to 8 minutes, flipping once. Transfer to a cutting board, tent with foil, and let rest 10 minutes.
• In skillet, heat 2 teaspoons oil over medium. Add onion and bell peppers and season with salt and pepper. Cover and cook, stirring occasionally, until beginning to soften, about 5 minutes. Uncover and cook until vegetables are crisp-tender and dark brown in spots, 8 minutes.
• Thinly slice steak against grain. Top crusts with steak, vegetables, and cheese. Bake pizzas just until cheese is melted, 3 minutes. Sprinkle with parsley before serving.

PIZZA STEW

Steps:

• In a large saucepan cook mushrooms, onion, and garlic until onion is tender.
• Stir in undrained tomatoes, frozen vegetables, pizza sauce, tomato juice, oregano, and fennel seed. Bring to boiling. Reduce heat. Cover and simmer for 15 minutes.
• Meanwhile, toast bread under the broiler for 1 to 2 minutes.
• To serve, ladle the veg mixture into bowls. Top each serving with a slice of toasted bread.

CLASSIC BEEF STEW

Steps:

• In an oven-safe Dutch oven, brown beef in batches in oil; drain. Return all meat to the pan. Add onions, tomatoes, broth, tapioca, garlic, parsley, salt, pepper and bay leaf. Bring to a boil. , Cover stew and bake at 350° for 1 hour. Stir in carrots, potatoes and celery. Bake, covered, 1 hour longer or until meat and vegetables are tender. Discard bay leaf.

PIZZA STEW (DIABETIC)

Steps:

• Fry Canadian bacon; drain and cut away any fat.
• Heat tomato sauce and water to a boil.
• Add bacon, vegetables, and seasonings.
• Cook until vegetables are tender.
• Add macaroni; reheat.
• Food Exchange per serving: 1 MEAT EXCHANGE + 1 STARCH/BREAD EXCHANGE.
• + 1 FAT EXCHANGE CAL: 275.

RIGATONI PIZZA STEW

Steps:

• Spray 4-quart saucepan or Dutch oven with cooking spray; heat over medium heat. Cook sausage in saucepan, stirring occasionally, until no longer pink; drain.
• Stir in tomatoes, broth, water, tomato paste, carrots and onion. Heat to boiling; reduce heat to medium-low. Cook uncovered about 10 minutes or until carrots are tender.
• Stir in pasta and zucchini. Cook uncovered 10 to 12 minutes, stirring occasionally, until pasta is tender. Sprinkle each serving with 2 tablespoons cheese.