Eight pizza récipes game changers

Pizza Bread Bowl

Makes: 1

INGREDIENTS

1 bread boule

1 cup marinara sauce

8 ounces fresh mozzarella

6 ounces pepperoni

½ onion, sliced

½ cup basil

1 cup cooked sausage

1 green bell pepper, sliced

1 cup white cheddar, shredded

PREPARATION

1. Preheat oven to 350°F/180˚C.

2. Slice the top of the bread boule off and remove the insides. Spread ½ cup
of the marinara on the bottom of the boule, then layer with half of the
mozzarella, five ounces of the pepperoni, onions, basil, sausage, peppers,
the other ½ cup of marinara, the remaining mozzarella, half of the white
cheddar, and place the cap of the bread boule on top.

3. Wrap the bread bowl in foil, then press with a heavy object for 30 minutes.
Remove the foil, and sprinkle the remaining cheddar and pepperoni on top.

4. Bake for 30 minutes, until cheese is golden brown.

5. Cool for 10 minutes, slice, then serve!

Cheesy Pizza Roll-Up

Servings: 6-8

INGREDIENTS

Stromboli

1 package pizza dough

1 package pepperoni (roughly 30 small slices)

1 package salami (roughly 30 small slices)

8 mozzarella cheese slices, cut in half

1 cup shredded mozzarella cheese

1 jar pizza sauce

½ cup roasted red peppers

1 teaspoon red pepper flakes

1 teaspoon oregano

Garlic Butter

3 tablespoons butter, melted

2 cloves garlic, chopped

2 tablespoons parsley, chopped

1 teaspoon pepper

1 teaspoon salt

PREPARATION

1. Remove dough from package and roll out on lightly floured surface to
desired size.
2. Add alternating rows of pepperoni, mozzarella, and salami until dough is
covered, leaving 1½ inches of space along the outside of the dough.

3. Add the roasted red pepper, shredded mozzarella, red pepper flakes, and
oregano on top of meat and cheese.

4. Roll up the stromboli slowly.

5. Combine melted butter, garlic, parsley, salt, and pepper. Brush the butter
mixture onto the stromboli, evenly coating each side.

6. Bake stromboli at 400˚F/200˚C until golden brown (about 15-20 minutes).

7. Enjoy!

Pizza Lasagna

Servings: 8-10

INGREDIENTS

1 pound (500 grams) Italian sausage

1 yellow onion, sliced

1½ cups bell peppers, diced

3 cloves garlic, minced

3 cups marinara or pizza sauce

12 lasagna noodles, cooked

6 ounces (180 grams) sliced pepperoni

1 cup basil, packed

3 cups mozzarella

PREPARATION

1. Preheat oven to 375ºF/190ºC.

2. Over medium-high heat, cook Italian sausage until browned, then remove
from pan and set aside.

3. In the same pan, cook onion until translucent, then add bell peppers and
garlic. Cook until the veggies are soft, about 10 minutes. Set aside.

4. In a 9x13-inch baking dish, begin to assemble the lasagna by spreading a

thin layer of sauce on the bottom of the pan. Then, layer ingredients in the
following order: noodles, ricotta, sausage, veggies, mozzarella, sauce,
noodles, ricotta, pepperoni, basil, mozzarella, sauce, noodles, marinara,
mozzarella, veggies, sausage, and pepperoni.

5. Place pan on a sheet tray and bake for 45-55 minutes, or until bubbling
and starting to brown around the edges. Enjoy!

Cauliflower Crust Pizza

Servings 2-3

INGREDIENTS

1 head cauliflower

½ cup mozzarella, shredded

½ teaspoon dried oregano

½ teaspoon dried basil

½ teaspoon salt

½ teaspoon garlic powder

1 egg

PREPARATION

1. Preheat oven to 500˚F/260˚C.

2. Remove the leaves and stem of the cauliflower and transfer pieces to a
food processor.
3. Rice the cauliflower by pulsing it in the food processor, or by shredding it
on a box grater.

4. Once riced, transfer to a large bowl and microwave for 4 minutes. Let it
cool down for a few minutes before handling!

5. Transfer cooked cauliflower to a clean kitchen towel and wring out as

much liquid as possible.

Place wrung cauliflower in a bowl and combine with mozzarella, oregano,

basil, salt, garlic powder, and an egg. Mix well.

7. Line a baking sheet with parchment paper and place cauliflower mixture in
the middle. Spread out the mixture and form a circle out of the cauliflower
mixture, pushing along the edge to raise a “crust.”

8. Bake for 15 minutes, or until the crust has become golden brown in the
center and on the edges.

9. Top with your favorite pizza sauce and toppings, being careful not to
overload the pizza. (too much added moisture will prevent the crust from
crisping!)

10. Bake for another 5-7 minutes, or until the cheese has fully melted.

11. Enjoy!

Cheesy Eggplant Pizza

Servings: 5-6

INGREDIENTS

1 large globe eggplant

Salt, to taste

Olive oil, to taste

Pizza Sauce

1 jar marinara sauce

½ cup parmesan cheese

¼ cup fresh basil

1 tablespoon garlic powder

1 teaspoon salt

1 teaspoon pepper

½ teaspoon red pepper flake

2 cups mozzarella cheese

1 cup cheddar cheese

PREPARATION

1. Preheat oven to 350°F/180˚C.

2. Slice the eggplant into ½-inch pieces.

3. Salt the slices and leave them to “sweat” for 20 minutes then wipe them
off.

4. Slather each slice with olive oil.

5. Bake for 25 minutes.

6. Meanwhile, In a medium bowl, combine all pizza sauce ingredients and

stir until homogenous.

7. Remove eggplant slices from the oven and pour about 2 tablespoons of
the sauce mixture onto each one.

8. Sprinkle mozzarella and cheddar on each slice.

9. Put the slices back in the oven for 1-2 minutes to melt the cheese. Allow
to cool before serving. Enjoy!

Pizza Bombs
Yields: 16 balls

INGREDIENTS

1 can (16.3 oz) biscuit dough

marinara sauce

pepperoni

mozzarella, cut into cubes

3 tablespoons butter, melted

2 cloves garlic, minced

Salt, to taste

Pepper, to taste

1 tablespoon Italian seasoning

Parmesan cheese, shredded

PREPARATION

1. Preheat oven to 375˚F/190˚C.

2. Cut each biscuit in half. Press each half into a circle with your thumb.

3. Place a small dollop of marinara sauce, 1 pepperoni, and 1 cube of

mozzarella on each biscuit round.

4. Bring the edges up and over, pressing them together and being sure to
leave no gaps for the filling to leak out. Lay the pizza bombs on a baking
sheet lined with greased parchment paper.

5. Combine melted butter, garlic, salt and pepper, and italian seasoning in a
small bowl. Brush the butter mixture onto each pizza bomb and top with
parmesan.

6. Bake for 15-20 minutes, until biscuits are cooked through and have nicely
browned.
7. Once pizza bombs are cool enough to handle, serve immediately. Enjoy!

Pizza Tots

Servings: 9-12 large tots

INGREDIENTS

1 small block low-moisture mozzarella

12 slices pepperoni

3 ½ cups hash browns, defrosted

1 tablespoon Italian seasoning

1 tablespoon salt

1 tablespoon garlic powder

1 egg, beaten

Oil for frying

Marinara sauce for dipping

PREPARATION

1. Cut block of mozzarella into small cubes, about a 1/2 inch (1.5cm) Cut
pepperoni in half.

2. In a mixing bowl, combine hash browns, Italian seasoning, salt, garlic

powder and egg. Mix well.

3. Grab a small handful of the hash brown mixture and flatten out in the palm
of your hand.

4. Place 1 or 2 slices of pepperoni and a cube of cheese on top.

5. Fold the hash brown mixture around the cheese and pepperoni. Squeeze
and compress until the mixture completely covers the filling and stays in a
cylindrical form. Repeat until all of the mixture is used.
6. Freeze tots for 20+ minutes, or until the tots “set” a bit, to prevent them
from falling apart in the oil.

7. In a large saucepan, heat oil to 350˚F/180˚C.

8. Fry tots in batches, three at a time, until golden brown. Drain on paper
towel with a sprinkle of salt.

9. Serve immediately with marinara sauce.

Pizza Puff Pastry Twists

INGREDIENTS

2 sheets of puff pastry

3 tablespoons pizza sauce

1 egg, beaten

PREPARATION

1. Preheat oven to 400˚F/200˚C.

2. Place the two sheets of puff pastry on a parchment paper lined baking
tray.

3. Cut out equal size circles. Remove the top sheet. On the bottom sheet,
spread pizza sauce and shredded cheese. Place the other sheet of puff
pastry on top.

4. Take a glass and place it in the center of the circle. Using a knife or
scissors, cut strips away from the edge of the glass. Take each strip and
twist. Brush egg wash over the top of the puff pastry.

5. Bake at 400°F/200°C for 20-25 minutes. Enjoy!