Blueberry Cookie Pizza

Recipe from Pillsbury

Ingredients:
1 pk (16 oz) refrigerated sugar cookies
2 cups powdered sugar
2 to 3 tablespoons milk
1/4 teaspoon vanilla
1 can (21 oz) blueberry pie filling
1/4 cup packed brown sugar


Directions:  Preheat oven to 350°F
Spray pizza pan or cookie sheet with cooking spray or line with cooking parchment paper. Remove cookie dough from package; press into disk shape. On pizza pan, roll dough into round about 1/4 inch thick.  Bake 15 to 20 minutes or until lightly golden. Cool 15 minutes.

Meanwhile, in medium bowl, mix powdered sugar, 2 tablespoons milk and the vanilla. Stir in enough remaining milk, 1 teaspoon at a time, until icing is drizzling consistency. Spoon icing into small resealable food-storage plastic bag.  Spread blueberry pie filling over cookie. Cut off small corner of plastic bag; squeeze bag to pipe icing over filling. Sprinkle with brown sugar.  To serve, cut into wedges.  Makes 12 servings

Tips & Tricks:

You can also use your favorite fruit pie filling, such as cherry, apple or peach, instead of blueberry.

To keep dough from sticking, roll between 2 sheets of cooking parchment paper.

To have a perfectly round pizza, after rolling the dough, use a 9-inch cake pan turned upside down as a “cookie cutter.” Place the trimmings on top of the dough and roll again.

Kandace Kanzler's Tuscan Crust Pizza

Pizza is always a fun recipe to make.  It's fun to eat on family movie nights, but it's also a great way to get your kids involved in the kitchen.  So when I found this Blue Ribbon Recipe from the Kentucky State Fair, I just had to share it with you.  Kandace has been entering her amazing recipes in the fair for 25 years and has won many competitions.  She came up with this particular recipe at the last minute, but sometimes that's all a truly remarkable epiphany requires.

“My fiance and I were baking bread until after midnight Sunday night. We decided to make pizzas for dinner, so we put in the fair pizzas what we had for dinner that night,” says Kandace.  She “fell in love” with a Tuscan seasoning blend she found at Costco, and has used it in lima beans and on pork chops, and to flavor homemade pretzels and focaccia. And, of course, in her pizza crust.

Ingredients:
• 1 package active dry yeast 
• 1 teaspoon sugar 
• 1 teaspoon kosher salt 
• 2 tablespoons olive oil 
• 3 cups flour 
• 2 tablespoons Italian or Tuscan seasoning blend 
• 1 cup warm water

Directions:  Preheat oven to 450 degrees.
Combine dry ingredients in a mixer bowl. Fit stand mixer with dough hook and, starting slowly, mix the ingredients and then start adding the water. Knead with mixer about three minutes, turn out onto floured board and knead briefly, forming dough into a ball. Place in an oiled bowl, cover with a towel and let rise in warm spot for 1 hour, or until doubled in bulk. Punch down, let rise another 20 to 30 minutes, then roll or stretch to fit a 15-inch pizza pan.

Top with tomato sauce, cooked Italian sausage, onions and sliced Canadian bacon and mozzarella cheese. Bake on rack or on pizza stone 15 to 20 minutes, until crust is crisped and browned and cheese is melted and browned in spots. Serves 6 to 8.

Roasted Vegetable and Ricotta Pizza

Ingredients:
1 lb refrigerated fresh pizza dough
2 cups sliced cremini mushrooms
1 cup (1/4-inch-thick) slices zucchini
1/4 teaspoon black pepper
1 medium yellow bell pepper, sliced
1 medium red onion, cut into thick slices
5 1/2 teaspoons olive oil, divided
1 tablespoon yellow cornmeal
1/3 cup tomato sauce
1 cup (4 ounces) shredded part-skim mozzarella cheese
1/2 teaspoon crushed red pepper
1/3 cup part-skim ricotta cheese
2 tablespoons small fresh basil leaves


Directions:

1. 1. Position an oven rack in the lowest setting; place a pizza stone on rack. Preheat oven to 500°.
2. 2. Remove dough from refrigerator. Let stand, covered, for 30 minutes.
3. 3. Combine mushrooms and next 4 ingredients (through onion) in a large bowl; drizzle with 1 1/2 tablespoons oil. Toss. Arrange vegetables on a jelly-roll pan. Bake at 500° for 15 minutes.
4. 4. Punch dough down. Sprinkle a lightly floured baking sheet with cornmeal; roll dough out to 15-inch circle on prepared baking sheet. Brush dough with 1 teaspoon oil. Spread sauce over dough, leaving a 1/2-inch border. Sprinkle 1/2 cup mozzarella over sauce; top with vegetables. Sprinkle 1/2 cup mozzarella and red pepper over zucchini mixture. Dollop with ricotta. Slide pizza onto preheated pizza stone. Bake at 500° for 11 minutes or until crust is golden. Sprinkle with basil.

Veggie Grilled Pizza

Recipe from Cooking Light

Ingredients:
1 cup warm water (100° to 110°), divided
10 oz bread flour (about 2 cups plus 2 tablespoons)
1 package dry yeast (about 2 1/4 teaspoons)
10 teaspoon olive oil, divided
1 teaspoon kosher salt, divided
Cooking spray
2 tablespoons yellow cornmeal
12 oz baby eggplant, cut crosswise into 1"-thick slices
1 medium zucchini, cut crosswise into 1-inch-thick slices
1 large red bell pepper, quartered and seeded 
3 garlic cloves, minced
2/3 cup Basic Pizza Sauce
1/4 teaspoon freshly ground black pepper
1 cup (4 oz) shredded fontina cheese
1/4 cup small mint leaves
2 teaspoons fresh thyme leaves

Directions:

• 1. 1. Pour 3/4 cup warm water in the bowl of a stand mixer with dough hook attached. Weigh or lightly spoon flour into dry measuring cups and spoons; level with a knife. Add flour to 3/4 cup water; mix until combined. Cover and let stand 20 minutes. Combine remaining 1/4 cup water and yeast in a small bowl; let stand 5 minutes or until bubbly. Add yeast mixture, 4 teaspoons oil, and 1/2 teaspoon salt to flour mixture; mix 5 minutes or until a soft dough forms. Place dough in a large bowl coated with cooking spray; cover surface of dough with plastic wrap lightly coated with cooking spray. Refrigerate 24 hours.
  2. 2. Prepare grill to high.
  3. 3. Remove dough from refrigerator. Let stand, covered, 1 hour or until dough comes to room temperature. Punch dough down. Press dough out to a 12-inch oval on a lightly floured baking sheet sprinkled with cornmeal. Crimp edges to form a 1/2-inch border. Cover dough loosely with plastic wrap.
  4. 4. Brush eggplant, zucchini, and bell pepper with remaining 2 tablespoons oil. Grill eggplant 4 minutes on each side or until tender; place in a bowl. Grill zucchini 3 minutes on each side or until tender; add to eggplant. Place pepper quarters, skin side down, on grill rack; grill 6 minutes or until blistered. Place peppers in a zip-top plastic bag; seal. Let stand 10 minutes. Peel peppers; add to vegetable mixture. Coarsely chop vegetables. Add garlic to vegetables; toss to combine.
  5. 5. Place pizza dough, cornmeal side up, on grill rack coated with cooking spray, and grill for 4 minutes or until blistered. Turn dough over; grill 3 minutes. Remove from grill. Spread Basic Pizza Sauce evenly over top side of crust, leaving a 1/2-inch border. Arrange vegetable mixture evenly over sauce; sprinkle evenly with remaining 1/2 teaspoon salt and black pepper. Top with cheese. Return pizza to grill rack, and grill for 4 minutes or until thoroughly cooked. Cut pizza into 10 pieces; sprinkle with mint and thyme.