HOW TO MAKE INDIVIDUAL PIZZAS RECIPES
FRENCH BREAD PIZZAS - THE PIONEER WOMAN – RECIPES ...
These are the facts of the case and they are undisputed: Sometimes we humans can’t spend four hours making dinner.
Provided by Ree Drummond
Categories main dish
Total Time 42 minutes
Prep Time 30 minutes
Cook Time 12 minutes
Yield 12 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 375 degrees.Slice rolls in half and lay them, cut side up, on a large baking sheet. Top each half with a generous portion of either marinara or pesto. Next, top with a generous amount of grated mozzarella and Parmesan, if you'd like. Add whatever toppings you'd like on top of the cheese!Once all assembled, put the pan in the oven on the lowest rack for 8 to 10 minutes. Crank up the heat to 425 and put it on the highest rack until the cheese starts to bubble a bit and turn golden.Remove and serve immediately! You can cut the pizzas in half right across the middle so there are mini-French Bread Pizzas for everyone.
CRESCENT BREAKFAST PIZZAS RECIPE - PILLSBURY.COM
Flaky Pillsbury™ crescents are the base for a breakfast, Italian style.
Provided by Pillsbury Kitchens
Total Time 40 minutes
Prep Time 25 minutes
Yield 8
Number Of Ingredients 8
Steps:
- Heat oven to 375°F. Spray large cookie sheet with cooking spray. In 10-inch skillet, cook bacon until crisp; drain on paper towels. Crumble bacon; set aside. Reserve 1 tablespoon bacon drippings in skillet. Cook mushrooms in bacon drippings over medium heat 4 to 5 minutes, stirring frequently, until lightly browned.
- If using crescent rolls: Unroll dough; separate into 4 rectangles. Press each into 8x4-inch rectangle, firmly pressing perforations to seal. If using dough sheet: Unroll dough; cut into 4 rectangles. Press each into 8x4-inch rectangle.
- Cut each in half crosswise, making 8 squares; place 1/2 inch apart on cookie sheet.
- Spread 2 teaspoons cream cheese and about 1/2 tablespoon pesto on each square. Top evenly with cooked mushrooms and 1/2 cup of the mozzarella cheese. Arrange tomato slices over cheese. Sprinkle with onions, crumbled bacon and remaining 1/2 cup cheese.
- Bake 13 to 15 minutes or until crust is golden brown. Immediately remove from cookie sheet. Serve warm.
Nutrition Facts : Calories 260 , CarbohydrateContent 13 g, CholesterolContent 25 mg, FatContent 2 , FiberContent 0 g, ProteinContent 9 g, SaturatedFatContent 7 g, ServingSize 1 Pizza, SodiumContent 480 mg, SugarContent 3 g, TransFatContent 1 1/2 g
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Cuisine https://schema.org/LowLactoseDiet, https://schema.org/VeganDiet, https://schema.org/VegetarianDiet
Calories 490 calories per serving
- Sieve the flour/s and salt on to a clean work surface and make a well in the middle.
- In a jug, mix the yeast, sugar and oil into 650ml of lukewarm water and leave for a few minutes, then pour into the well.
- Using a fork, bring the flour in gradually from the sides and swirl it into the liquid. Keep mixing, drawing larger amounts of flour in, and when it all starts to come together, work the rest of the flour in with your clean, flour-dusted hands. Knead until you have a smooth, springy dough.
- Place the ball of dough in a large flour-dusted bowl and flour the top of it. Cover the bowl with a damp cloth and place in a warm room for about an hour until the dough has doubled in size.
- Now remove the dough to a flour-dusted surface and knead it around a bit to push the air out with your hands – this is called knocking back the dough. You can either use it immediately, or keep it, wrapped in clingfilm, in the fridge (or freezer) until required.
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Flaky Pillsbury™ crescents are the base for a breakfast, Italian style.
From pillsbury.com
Reviews 4
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Reviews 4
Total Time 40 minutes
Cuisine Italian
Calories 260 per serving
- Bake 13 to 15 minutes or until crust is golden brown. Immediately remove from cookie sheet. Serve warm.
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