1 can (8 biscuit size) refrigerated Grands biscuits
1 jar (about 12 to 16 ounces) pizza sauce, divided
1/2 cup shredded Mozzarella cheese or a pizza blend
pepperoni, about 4 thin slices for each pizza
thinly sliced black olives or mushrooms, finely chopped bell pepper, or
finely chopped onion
olive oil and grated Parmesan cheese, optional

Heat the oven to 350°.

On a lightly floured surface, roll each biscuit out to about 6 inches in diameter.

2 envelopes dry yeast
2/3 C. warm water
2 tsp. sugar
2 C. cold water
2 Tbsp. butter
1 Tbsp. Crisco shortening
2 Tbsp. sugar
1 tsp. salt
1/4 tsp. garlic salt
1/2 tsp. oregano
6 to 7 C. flour
1 Tbsp. corn meal

Dissolve yeast, water and sugar. Add remaining ingredients except corn meal.

Knead for 3 to 4 minutes on floured board.

Let rise 15 minutes. Grease pizza pan with shortening. Sprinkle with corn meal. Roll out dough.
Bake at 450 degrees for 15 minutes.

Serves 4 to 6.

.

2 envelopes dry yeast
2/3 C. warm water
2 tsp. sugar
2 C. cold water
2 Tbsp. butter
1 Tbsp. Crisco shortening
2 Tbsp. sugar
1 tsp. salt
1/4 tsp. garlic salt
1/2 tsp. oregano
6 to 7 C. flour
1 Tbsp. corn meal

Dissolve yeast, water and sugar. Add remaining ingredients except corn meal.

Knead for 3 to 4 minutes on floured board.

Let rise 15 minutes. Grease pizza pan with shortening. Sprinkle with corn meal. Roll out dough.
Bake at 450 degrees for 15 minutes.

Serves 4 to 6.

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Hot Pizza Dip

8 oz. pkg. cream cheese, softened
1 tsp. Italian seasoning
1 C. shredded mozzarella cheese
3/4 C. grated Parmesan cheese
8 oz. can pizza sauce
2 Tbsp. chopped green pepper
2 Tbsp. thinly sliced green onion
Breadsticks or tortilla chips

In a mixing bowl, beat cream cheese and Italian seasoning. Spread in an
ungreased 9-inch microwave-safe pie plate.

Combine mozzarella and Parmesan cheese; sprinkle half over the cream cheese.
Top with the pizza sauce, remaining cheese mixture, green pepper and onion.

Zucchini Pizza

4 C. zucchini, grated and drained
2 C. rice, cooked
1 1/2 C. mozzarella cheese, grated
1 1/2 C. Parmesan cheese, grated
2 eggs
1 pound hamburger
1 medium onion, chopped
2 cloves garlic, chopped
1 (15 1/2-oz.) jar spaghetti sauce

Preheat oven to 400 degrees.
In a large bowl, combine zucchini, rice, 1/2 of the cheeses, and the eggs.
Press the zucchini mixture into the bottom of a greased 13x9x2-inch baking dish.

Bake until mixture is lightly browned (about 15 minutes). In a large skillet, brown hamburger. Add onion and

Pizza Crust:

2 Tbsp. dry yeast (3 pkg.)
1 1/4 c. very warm water
1 tsp. honey
3 c. whole wheat flour
1 Tbsp. nutritional yeast
(optional)
3/4 tsp. vegetable salt or salt
1/4 c. safflower oil

Sprinkle dry yeast over surface of water, mixing as you go. Add honey. Let soak for 5 minutes or so. Combine all dry ingredients.
Add oil to the yeast/water mixture. Now combine wet and dry ngredients using a fork. Eventually I use my hands to finish
mixing and then to form a ball.

1/2 lb. lean ground beef
5 whole pita breads (6")
1 can (16 oz.) fat-free refried beans
1 cup chunky salsa
1/2 cup shredded reduced-fat Mexican cheese blend
5 tbsp. fat-free sour cream
2 green onions, sliced

In a nonstick skillet, cook beef over med. heat until no longer pink; drain.
Place pitas on a baking sheet. Spread with refried beans; top with beef, salsa and cheese. Broil 4" from the heat for 3-5 min. or until cheese is
just melted.
Top with sour cream and onions.

Zucchini Pizza
4 C. zucchini, grated and drained
2 C. rice, cooked
1 1/2 C. mozzarella cheese, grated
1 1/2 C. Parmesan cheese, grated
2 eggs
1 pound hamburger
1 medium onion, chopped
2 cloves garlic, chopped
1 (15 1/2-oz.) jar spaghetti sauce

Preheat oven to 400 degrees.

In a large bowl, combine zucchini, rice, 1/2 of the cheeses, and the eggs. Press the zucchini mixture into the bottom of a greased 13x9x2-inch baking dish.
Bake until mixture is lightly browned (about 15 minutes).

28 oz. of crushed tomatoes
3 oz. of tomato paste
4 tbsp. Pecorino Romano
1 tsp Oregano
2 tbsp. minced fresh garlic
1 tbsp. black pepper
3 tsp sugar
2 teaspoons of basil

Whisk all together. Allow flavors to blend for one hour before using.

2 Tablespoons Olive Oil
1/4 Cup Chopped Onions
1 Tablespoon minced Garlic
3 Italian Plum Tomatoes, Finely Chopped
3 oz. Tomato Paste
2 1/2 Tablespoons Italian Seasoning
1/2 Teaspoon Salt
Black Pepper
1/2 Stick Unsalted Butter, Cut in Pieces

Heat oil in a large skillet over high heat. Add onions and saute 1 minute.
Stir in garlic, tomatoes, tomato paste, Italian seasoning; season with salt and pepper to taste.
Bring to a boil and simmer, stirring occasionally, about 3 minutes.
Reduce heat to medium and add butter pieces, stirring.

2 pk Crescent rolls
1 Jar Pizza Sauce
1 1/2 lb Ground Beef
8 oz Shredded Cheddar Cheese
8 oz Shredded Mozzarella Cheese

Brown ground beef, drain. Line dutch oven with 1 pkg of crescent rolls.

Spread pizza sauce on dough. Add browned beef, the cheeses and use second pkg of rolls to form a top crust.

Bake 30 min. at 350.

1 1/2 lb Ground beef
1 pk Pizza mix (complete with sauce)
1/2 lb Cheese; grated
Olives; sliced

Brown beef in open skillet and set aside to remain warm. Mix pizza dough as directed and divide into 8 equal portions. Form these portions into crust pieces about the size of doughnuts but of size enough to allow placing all 8 crusts into two Dutch ovens.

Place the ground beef and cheese on the crusts; pour tomato sauce from pizza mix on each crust;
then add sliced olives on top.

Bake as directed, or about 25 to 30 minutes.

Serves 8.

Pizza Dough:
1 package active dry yeast
1 teaspoon sugar
1 cup warm water
1 tablespoon kosher salt
Extra-virgin olive oil
3 cups flour, plus more for dusting

Topping:
1/4 cup extra-virgin olive oil
1 medium onion, chopped
2 garlic cloves, minced
1 bunch fresh basil leaves
2 (28-ounce) cans whole peeled tomatoes, drained and hand crushed
Kosher salt and freshly ground black pepper
2 sweet Italian sausages
1 (8-ounce) ball fresh buffalo mozzarella, water drained
1/4 cup freshly grated Parmesan

1/8 cup low-fat marinara or tomato-basil sauce
1 medium whole grain pita (about 5" diameter)
1/8 cup shredded fat-free or low-fat mozzarella cheese (see note)
8 slices (½ ounce total) lean turkey pepperoni
Fresh basil

Spread the sauce on top of the pita. Sprinkle the cheese over the sauce. Distribute the pepperoni slices on top of the pizza. Bake in a toaster oven until the cheese has melted. Garnish with fresh basil. Note: Using low-fat mozzarella cheese will increase the calories to 200 and the grams of fat to 6.

Makes 1 (5¨) pizza