MEXICAN PIZZA TOPPINGS RECIPES
EASY MEXICAN PIZZA RECIPE - PILLSBURY.COM
Want a variation on your taco dinner? Try this delicious and easy Mexican pizza!
Provided by Pillsbury Kitchens
Total Time 30 minutes
Prep Time 15 minutes
Yield 6
Number Of Ingredients 7
Steps:
- Heat oven to 425°F. Grease or spray 15x10x1-inch pan.
- Unroll pizza dough in pan. Using an offset spatula, spread beans over crust, leaving 1-inch border around edges. Spread with enchilada sauce; sprinkle with cheese.
- Bake about 15 minutes or until cheese is bubbly and melted. Sprinkle with green onions. Serve with sour cream and salsa.
Nutrition Facts : Calories 300 , CarbohydrateContent 38 g, CholesterolContent 30 mg, FatContent 1 , FiberContent 2 g, ProteinContent 13 g, SaturatedFatContent 6 g, ServingSize 1 Serving, SodiumContent 960 mg, SugarContent 5 g, TransFatContent 0 g
BISQUICK PIZZA DOUGH RECIPE - RECIPES.NET
On a hunt for a quick and easy pizza dough recipe? Then, this Bisquick pizza dough, made with 3 ingredients, might be the one!
Provided by Dana
Total Time 1 hours
Prep Time 15 minutes
Cook Time 15 minutes
Yield 4
Number Of Ingredients 3
Steps:
- Mix Bisquick, flour, and water. Knead and let sit in a covered bowl for ½ hour. Roll dough and place on a baking sheet.
- Brush dough lightly with olive oil. Add toppings. Bake at 475 degrees F for 15 to 20 minutes.
- Serve and enjoy.
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PIZZA HUT PAN PIZZA COPYCAT RECIPE | TOP SECRET RECIPES
The secret to perfect pan pizza is pressing the dough into a well-oiled pan (Pizza Hut uses soybean oil), then the pan is covered and the dough rises in a heated cabinet for 45 to 60 minutes. When the dough is topped, the edge is sprayed with a butter-flavored “food release” and the pie is baked at 500 degrees F until perfectly browned on top. You can use a 9-inch, 12-inch, or 15-inch deep dish pizza pan or cake pan for this recipe, and you’ll want to preheat your oven with a pizza stone in it to simulate the type of oven used at the chain. The hot ceramic surface of the pizza stone will cause the oil in the pan to cook the bottom of the dough so that it’s brown and crispy like an authentic pan pizza crust should be. I tried making the dough with cake flour, all-purpose flour, superfine “00” flour, bread flour and many combinations of these different flours which all contain varying amounts of gluten. I even tried rising the dough slowly in the refrigerator for various lengths of time as long as up to four days. But after a month of testing and about 30 pan pizzas later, I found the best dough to be straight bread flour, and to let the dough rise at room temperature. I did find that if you let the dough rest for at least 4 hours before the final rise in the pizza pan you will get the best texture with the perfect chewy bite to it.
Try my clone recipes for Pizza Hut Stuffed Crust Pizza and Tuscani Creamy Chicken Alfredo Pasta here.Source: Top Secret Restaurant Recipes 3 by Todd Wilbur.
From topsecretrecipes.com
Reviews 5.0
Total Time 2 hours 10 minutes0S
Calories 390 calories per serving
From topsecretrecipes.com
Reviews 5.0
Total Time 2 hours 10 minutes0S
Calories 390 calories per serving
See details
PIZZA HUT PAN PIZZA COPYCAT RECIPE | TOP SECRET RECIPES
The secret to perfect pan pizza is pressing the dough into a well-oiled pan (Pizza Hut uses soybean oil), then the pan is covered and the dough rises in a heated cabinet for 45 to 60 minutes. When the dough is topped, the edge is sprayed with a butter-flavored “food release” and the pie is baked at 500 degrees F until perfectly browned on top. You can use a 9-inch, 12-inch, or 15-inch deep dish pizza pan or cake pan for this recipe, and you’ll want to preheat your oven with a pizza stone in it to simulate the type of oven used at the chain. The hot ceramic surface of the pizza stone will cause the oil in the pan to cook the bottom of the dough so that it’s brown and crispy like an authentic pan pizza crust should be. I tried making the dough with cake flour, all-purpose flour, superfine “00” flour, bread flour and many combinations of these different flours which all contain varying amounts of gluten. I even tried rising the dough slowly in the refrigerator for various lengths of time as long as up to four days. But after a month of testing and about 30 pan pizzas later, I found the best dough to be straight bread flour, and to let the dough rise at room temperature. I did find that if you let the dough rest for at least 4 hours before the final rise in the pizza pan you will get the best texture with the perfect chewy bite to it.
Try my clone recipes for Pizza Hut Stuffed Crust Pizza and Tuscani Creamy Chicken Alfredo Pasta here.Source: Top Secret Restaurant Recipes 3 by Todd Wilbur.
From topsecretrecipes.com
Reviews 5.0
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Calories 390 calories per serving
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Reviews 5.0
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Calories 390 calories per serving
See details
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