Tuna Pizza

Average rating of 8.5

Here is the recipe:

Pizza dough

8 oz cream cheese, softened

5 oz can tuna, drained

1/2 red onion, sliced

2 cups mozzarella, shredded

1/4 tsp crush red pepper flakes

Spread softened cream cheese on the dough. Sprinkle tuna and onions over the pizza, then top with mozzarella and red pepper flakes. Bake at 400 degrees for 13 minutes.

Trashed Up Beer Cheese Tater Tot Pizza

 

Average rating of 9.5

Here is the recipe:

Pizza dough*

1 cup BBQ sauce

2 cups cheese (divided)

2 T butter

3 T flour

1/2 cup beer

1/2 cup whole milk

Salt and pepper

8 oz bacon, cooked and chopped

1/4 cup pickled jalapenos

Cook tater tots according to directions.

Spread pizza sauce on dough. Top with 1 cup cheese, cooked tater tots, and cooked bacon. Bake at 400 degrees for 13 minutes.

While the pizza is baking, make the beer cheese sauce: Add the melted butter, flour, beer, cheese, and milk to a blender. Blend until combined. Add to a pot over medium heat until thick and bubbly. Salt and pepper to taste.

Once the pizza is cooked, removed from oven, top with beer cheese sauce and pickled jalapenos.

 

*Beer Cheese Pizza Dough

• 3 cups bread flour
• 1/4 teaspoon salt
• 2 teaspoons sugar
• 1 cup wheat beer
• 1 packet (2 1/4 teaspoons) dry active yeast
• 3 tablespoon whole milk
• 1 tablespoon olive oil (plus additional for bowl) 

1. In the bowl of a stand mixer fitted with a dough hook, add the bread flour, salt and sugar, stir until well combined. In a microwave safe bowl, add the beer. Heat until 110 degrees. Add the yeast and wait 5 minutes or until the yeast foams.
2. Add the beer to the flour and stir until incorporated. Add the milk and 1 tablespoon oil, stir with the dough hook until it forms a sticky ball.
3. On a lightly floured surface, knead until smooth and no longer sticky.
4. Coat a large bowl with oil. Add the dough, cover and refrigerate for 12 hours or until doubles in size.
5. Punch down the dough and reform into a tight ball. Cover and refrigerate for another 8 to 12 hours and up to 3 days.
6. To bake, place a pizza stone in the oven and preheat to 425 for at least a half an hour prior to baking pizza.
7. Roll out the pizza dough to about the size of your pizza stone. Sprinkle a pizza peel with corn meal. Transfer the dough to the pizza peel. Top with your desired toppings, lots of them.
8. Open the oven and carefully transfer the pizza to the pizza stone. Bake for 8-12 minutes or until golden brown.

 

 

Pumpkin Pizza

Average rating of 8.1

Here is the recipe:

Pizza dough

1 pie pumpkin

2 T honey

1 pinch cinnamon

1 pinch nutmeg

2 T butter

2 apples, cut into 1/2 inch dice

2 T fresh sage, chopped, plus 1/4 cup roughly torn leaves

8 oz Gouda cheese

Green onions

Bake pumpkin. Mash it and add honey, cinnamon and nutmeg.

Cook apples in butter for about 10 minutes. Season with salt and stir in minced sage.

Spread pumpkin mash on pizza dough. Add apple mixture. Top with cheese and sage leaves. Bake at 400 degrees for 13 minutes. Top with green onions.

 

Beet Pesto Pizza with Kale and Goat Cheese

Average rating of 6.7

Here is the recipe:

Pizza dough

1 cup beet pesto*

2 cups kale leaves thinly sliced

2 cups mozzarella cheese

4 oz goat cheese

Bake dough for 5 minutes. 

Spread beet pesto over crust. Add the kale leaves, goat cheese, and mozzarella. Bake 18 minutes at 400 degrees.

 

*Roasted Beet Pesto

1 cup red beets, chopped and roasted

3 cloves garlic, roughly chopped

1/2 cup walnuts

1/2 cup Parmesan cheese

1/2 cup olive oil

juice from one lemon

salt to taste

Peal and chop beats into 1/2" cubes and place on sheeet of foil. Wrap into a foil packet.

Place on a baking sheet. Roast in oven for 40-50 minutes. Allow beets to cool completely.

Add all ingredients except for the olive oil to a food processor and pulse several times. Slowly add the olive oil until all ingredients are well combined.