October 7, 2009
Bacon Cheeseburger Pizza at the Dallas-based Pizza Inn combines one favorite food with another. Using the bacon cheeseburger as its inspiration, the specialty pizza features old-fashioned yellow mustard as the base sauce. The pizza is built with mozzarella cheese, beef, diced onion, more mozzarella, and is finished with cheddar cheese and bacon pieces. A sliced hamburger dill pickle chip garnishes each piece of pizza.
The following recipes demonstrate three pizza ideas--Tuscan, Paris and Bangkok-inspired by world cuisines.
Yield: 1 pizza, 8 wedges (about 4 servings).
1/2 pound Italian sausage
1 tablespoon olive or vegetable oil
2 medium onions, cut into narrow wedges
1 green pepper, cut into narrow strips
1 red pepper, cut into narrow strips
1 1/2 cups prepared pizza sauce
1 prepared pizza crust* (about 11-inch)
8 ounces shredded mixed cheeses as needed,
oregano (optional)
Slice sausage crosswise into thin slices.
Place in skillet with oil and saute, turning once, about 3 minutes.
Remove from pan.
Add onion and pepper strips to pan and saute 10 minutes over medium heat until tender.
Spread pizza sauce on pizza crust.
Sprinkle with half the cheese.
Top with sausage and onion mixture.
Sprinkle with remaining cheese and oregano.
Bake in pre-heated 425F oven for about 20 minutes, until cheese is melted and crust is golden.
PHOTO: NATIONAL ONION ASSOCIATION
Yield: 12 pizzas.
3 lb., 6 oz. whole wheat pizza dough
2 lb., 4 oz. Boursin cheese, softened
3 lb., 12 oz. (12 medium) fresh tomatoes thinly sliced
1 lb., 8 oz. thinly sliced raw portabella mushrooms
3 lb. lightly grilled chicken scaloppine, thinly sliced.
1 lb., 8 oz. Brie with outer rind, sliced 1/8" thick
For each pizza to order: Roll 4 1/2 oz. dough into a 10" circle.
Spread 3 oz. Boursin cheese onto pizza crust, and place single layer of tomato slices (5 oz.) on top.
Bake at 400F for 5 minutes, or until tomato layer is warmed and crust begins to crisp.
Fan 2 oz. portabellas onto tomato layer evenly; sprinkle with salt and pepper. Bake for 2-3 minutes more.
Place 4 oz. chicken evenly over mushrooms and scatter on 2 oz. Brie.
Finish in the oven for another 2-3 minutes, being careful not to let Brie get too hot, as it will tend to
melt away.
Cut pizza into slices and serve immediately.
RECIPE COURTESY OF THE MUSHROOOM COUNCIL
Yield: 8 pizzas, 1/4 pizza (2 slices) per serving.
Spicy Thai Peanut Sauce:
1 cup teriyaki glaze
1/2 cup orange juice
1 cup Jif (r) Crunchy Peanut Butter
1/4 cup coconut milk, canned
1 Tbsp. sriracha hot chili sauce
2 tsp. garlic, fresh, minced
3 1/2 tsp. ginger, fresh grated
Apricot Chili Glaze:
1/4 cup Smucker's(r) Apricot Preserves
1/2 cup Asian sweet chile sauce, prepared
8 pizza crusts, thin, parbaked, 12"
1 lb. chicken breast strips, grilled
1 lb. mozzarella cheese, shredded
1 lb. red bell pepper, fresh, julienne
8 oz. carrots, fresh, shredded
1 cup green onions, fresh, diagonally sliced
1/2 cup salted peanuts, chopped
2 tsp. crushed red pepper flakes, optional
Combine sweet chile sauce and Smucker's(r) Apricot Preserves in sauce pan; whisk to blend.
Simmer over low heat for 1 minute. Reserve.
To assemble each pizza:
Spread 1/4 cup peanut sauce evenly over 1 pizza crust.
Combine 2 oz. chicken strips, 2 oz. cheese, 2 oz. bell pepper and 1 oz. shredded carrot in bowl. Toss to blend. Portion
evenly over pizza.
Bake uncovered for 8-10 minutes, or until golden.
Remove from oven; top with 2 Tbsp. green onions, 1 Tbsp. peanuts and 1/8 tsp. crushed red pepper.
Drizzle 1 Tbsp. chile glaze evenly over pizza; slice into 8 wedges.
PHOTO: Smucker Foodservice
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