CREAM CHEESE PEPPERONI PIZZA RECIPES

Steps:

• Preheat oven to 350°F.
• Line a baking pan with foil. Split bagels and place halves face-up in the pan.
• Mix garlic powder and cajun seasoning into olive oil, and brush across the bagels.
• Bake 10-15 minutes, or until golden brown. Set your oven to broil.
• Prepare the spread: add all the ingredients to a food processor and blend until smooth.
• Slice warm bagel halves into 4 wedges each.
• Add spread to wedges, and top each with a sprinkling of cheese and a slice of peperoni.
• Broil 2-3 minutes, until pepperoni crisps and cheese is melted.

Steps:

• ~~FOR SAUCE~~
• in thick-bottomed saucepan sautee onions and garlic in olive oil for 3 to 4 minutes, or until tender. Add spices and sausage drippings. Fry for 1 minute.
• Add tomato paste and combine. fry this mixture for about a minute (stirring) or until color begins to orange slightly. Add water, crushed tomatoes and bay leaf.
• bring sauce to gentle boil, then reduce heat and cover for half an hour, stirring occasionaly. chill completely before using on pizza
• ~~~NOTE~~~for sausage drippings: remove sausage from the casings of about 1/2 lb Italian sausage and fry in a fry pan. Reserve meat for toppings or another recipe. Use pan drippings for this sauce.
• ~~For Pizza~~
• if you have a pizza stone, put it in the 2nd from the bottom rack in the oven, and preheat to 550 degrees.
• sprinkle pizza pan with flour. stretch dough out and lay on pan.
• beginning in the middle, spoon on sauce and spread in outward circle until you've reached where you want your crust to start. I like less crust so i put the sauce almost to the edge. Be careful to use the sauce sparingly, as too much will make the pizza soggy.
• next sprinkle a generous amount of oregano and pizza seasonings over the sauce.
• crumble desired amount of cream cheese onto pizza. arrange pepperoni, then sliced tomato and basil leaves. top with mozzerella.
• bake on top of pizza stone for 5 to 7 minutes, then turn pizza and bake for 2 more minutes.
• slide pizza off pan and directly on stone and bake for another 2 to 3 minutes. remove from oven and allow to cool for 3 to 5 minutes before serving.