Pizza Cups

Ingredients:

• 2.5 oz fresh white mushrooms, diced
• 20 slices turkey pepperoni, chopped
• ½ cup pizza sauce (I used Classico Traditional Pizza Sauce and it was awesome)
• 1 (11 oz) can Pillsbury Crusty French Loaf refrigerated dough
• 1/3 c shredded 2% reduced fat Mozzarella cheese
• ¼ - 1/3 teaspoon of Italian Seasoning

Directions:

1. Preheat the oven to 350. Lightly mist 8 cups in a standard muffin tin with cooking spray.
2. Lightly mist a small skillet with cooking spray and bring over medium heat. Add diced mushrooms and cook for a few minutes until wilted/browned. Place the mushrooms in a medium bowl and add the chopped pepperoni slices and pizza sauce. Stir to combine and set aside.
3. Open the package of French bread dough and lay the log of dough on a clean, dry surface. Using a sharp knife, cut the dough into 8 equal rounds. Using your hands or a rolling pin, press the dough pieces into 3-4” flat rounds. Press each round into a prepared cup in the muffin tin, forming the dough into a bowl shape and pressing it up the sides.
4. Evenly distribute the pepperoni/mushroom mixture into each dough cup with a spoon. Sprinkle Mozzarella cheese over the top of each cup and follow with a pinch of Italian seasoning on each cup to taste.
5. Bake for 16-18 minutes until bread cups start to brown on the edges and are crusty to the touch. Let cool 3-5 minutes before serving.

NUTRITION INFORMATION:
124 calories, 20 g carbs, 3 g fat, 6 g protein, 1 g fiber (from myfitnesspal.com)

Pork Pizza With Jalapenos and Mango Salsa

Ingredients:

For the Pizza Crust
• 4 cups all purpose flour
• 1 tsp salt
• 1 1/2 cups warm water
• 1 tsp highly active dry yeast
• 1/3 cup olive oil
For the Mango Salsa
• 1/2 onion, diced
• 1/2 mango, diced
• 1 jalapeno, diced
• 2 tbsp lime juice
• 1 tbsp olive oil
• 1 tbsp salt (or to taste)
For the Pork and Etc.
• This Recipe for Ribs - but DOUBLE the sauce ingredients - you'll need it for your pizza sauce.
• 1 lb. sliced Muenster cheese
• 1 cup Monterey Jack cheese, shredded
• 1/2 cup pickled jalapeno slices

Instructions:

• 1. To make the pizza dough, combine the flour and salt in the bowl of a stand mixer. Sprinkle yeast over the water and let stand until foamy, about 5 minutes or so.
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• 2.  Turn the mixer on low and add the olive oil, followed by the yeast/water mixture.
• Mix until combined and pulling away from the bowl.
• Drizzle with olive oil, turn to coat, cover and refrigerate. (It actually gets better the longer it's in the fridge).
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• 3.  Make the ribs (mine were leftover, I made mine the day before for dinner). Make sure to save half of the sauce in a separate container - you should only use half of it for marinating and basting. Pull the meat off with your fingers and shred using two forks. Set aside.
• Make the salsa by combining all ingredients in a bowl. Refrigerate until pizza is done.
• Preheat oven to 500 degrees.
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• 4.  Drizzle olive oil in a 10" cast iron skillet (a cookie sheet or flat pan would work as well)
• Spread half of the dough in the pan, using your fingers to stretch it. Use a little less dough if you want a thin crust, more if you want a deep pan pizza.
• Spread some of the rib sauce on the dough, followed by shredded pork, cheese and jalapenos.
• Bake for 8-10 minutes, until cheese is bubbly and the crust is slightly brown.
• Serve with mango salsa.

Turkey Sausage Pizza

Ingredients:

Dough:
2-2¼ cups (11 to 12⅔ ounces) bread flour
2 cups (11 ounces) whole-wheat flour
1 envelope (2¼ teaspoons) instant or rapid-rise yeast
1½ teaspoons salt
3 tablespoons olive oil
1½ cups warm water (110 degrees)

Sauce:
1 (28 ounce) can whole peeled tomatoes, drained, juice reserved
1 tablespoon extra-virgin olive oil
2 garlic cloves, minced
½ teaspoon salt

Toppings:
4 teaspoons olive oil
1 onion, halved and sliced thin
1 red bell pepper, stemmed, seeded, and sliced into ¼-inch thick strips
4 ounces hot or sweet Italian turkey sausage, removed from its casing
Salt and pepper
3 cups shredded part-skim mozzarella cheese (about 12 ounces)
¼ cup grated Parmesan cheese

Directions:

1. Pulse 2 cups of the bread flour, whole-wheat flour, yeast, and salt in a food processor to combine. With the processor running, pour the oil, then the water, through the feed tube and process until a rough ball forms, 30 to 40 seconds.

2. Let the dough rest for 2 minutes, then process for 30 seconds longer. If the dough is sticky and clings to the blade, add the remaining ¼ cup bread flour, 1 tablespoon at a time, and pulse to incorporate.

3. Turn the dough out onto a lightly floured counter and knead it into a smooth, round ball. Place the dough in a large, lightly greased bowl and cover with greased plastic wrap. Let rise in a warm place until nearly double in size, 1 to 1½ hours, before using.

4. Meanwhile, prepare sauce. Pulse the drained tomatoes, oil, garlic, and salt together in a food processer until coarsely ground and no large pieces remain, about 12 pulses. Transfer the mixture to a liquid measuring cup and add the reserved canned tomato juice until the sauce measures 2 cups.

5. Adjust an oven rack to the lower-middle position, place a baking stone on the rack, and heat the oven to 500 degrees. Let the baking stone heat for at least 30 minutes (but no longer than 1 hour).

6. Meanwhile, heat 2 teaspoons of the oil in a 12-inch nonstick skillet over medium heat until shimmering. Add the onion and pepper and cook until softened, about 8 minutes. Stir in the sausage and cook, breaking up the meat with a wooden spoon, until no longer pink, 3 to 5 minutes. Season with salt and pepper to taste and transfer to a bowl.

7. Turn the dough out onto a lightly floured surface, divide it into 2 equal pieces, and cover with greased plastic wrap. Working with one piece of dough at a time, press and roll the dough into a 14-inch round flouring the surface as necessary. Transfer the dough to a rimless (or inverted) baking sheet lined with parchment paper and reshape as needed.

8. Lightly brush the outer ½-inch edge of the dough with 1 teaspoon more oil. Spread 1 cup of the pizza sauce over the dough, leaving a ½-inch border at the edge. Sprinkle with 1½ cups of the mozzarella, 2 tablespoons of the Parmesan, and half of the sausage mixture.

9. Slide the parchment paper and pizza onto the hot baking stone. Bake the pizza until the edges are brown and the cheese is golden in spots, 8 to 13 minutes. (Assemble the second pizza while the first bakes.)

10. Remove the pizza from the oven by sliding the parchment paper back onto the baking sheet. Discard the parchment paper and slide the pizza onto a cutting board. Slice the pizza into 8 slices and serve hot. Let the stone reheat for 5 minutes before baking the second pizza.

Serves 8
Serving size: 2 slices

Per serving
Calories 520 
Fat 21g
Saturated 7g
Cholesterol 30mg
Sodium 1140mg
Carb 64g
Fiber 7g
Protein 24g