3 Pizza Recipes

California Artichoke Pizza

1 Tbsp olive oil

1 cup mushrooms, sliced thin

1/2 cup onion, sliced thin

1/2 cup artichoke hearts (not the ones in oil), drained and coarse chopped

1 small prepared pizza crust, (6 inch size)

1/2 cup shredded Italian blend cheese

Preheat oven to 450 degrees.

Put skillet over medium-low heat, add oil, mushrooms, and onion and cook about 10 minutes or until soft.

Put pizza crust on baking sheet or pizza stone and spread vegetables on top.

Spread artichoke hearts and cheese evenly on top.

Bake in preheated oven for 8 to 10 minutes or until cheese is melted.

Remove and let cool slightly before cutting.

Serves 2.

West Coast Thai Pizza

1/2 pound chicken breast halves (about 2)

1 tbsp olive oil

Thai seasoning, to taste (about 2 teaspoons)

2 tbsp pineapple juice

1 tsp Thai-style chili paste

2 large flour tortillas

1/2 cup carrot, shredded

1/2 cup scallions, thin sliced

1 tbsp creamy peanut butter

1 tbsp oyster sauce

1/2 cup bell pepper slices (green, red, or yellow)1/2 cup green onions, sliced

1/4 cup fresh cilantro, coarsely chopped

2 ounces mozzarella cheese (about 1/2 cup)

Preheat oven to 400°F.

Cut chicken breasts into thin slices, about 1 1/2 inches.

Sprinkle Thai seasoning over the chicken and let stand for five minutes.

Heat olive oil over medium heat, then add chicken and cook until lightly browned with no pink in center.

Put peanut butter, oyster sauce, pineapple juice, and chili paste in a small bowl and stir together until smooth.

Place tortillas on one or more baking sheets and spread the peanut butter mixture over them.

Spread the carrot, scallions, pepper slices and cilantro evenly between each tortilla. Sprinkle each tortilla with mozzarella cheese.

Bake tortillas until crisp and the cheese is melted (about 5 minutes).

Cut into slices and serve immediately.

Serves 4.

Greece Meets California Pizza

1 tbsp olive oil

1 small eggplant, thinly sliced

cooking spray

1/4 cup chopped onion

1 tbsp minced rosemary

3 cloves minced garlic

1/2 cup roasted red peppers, cut in strips

1 12-inch New York-Style Pizza Crust or large round Italian bread shell

2 ounces crumbled goat cheese

6 pitted and halved kalamata olives

black pepper, to taste

Preheat oven to 500°F. Use cooking spray to coat a large baking sheet.

Arrange eggplant slices on the baking sheet and spray lightly with cooking spray.

Bake until golden brown, around 8 to 10 minutes, then flip slices over and bake an additional 6 to 8 minutes until slices are tender; remove from oven and set aside.

Heat olive oil in a small skillet over medium heat.

Add onion, rosemary and garlic and cook for 3 to 4 minutes until onions are just translucent; remove from heat and set aside.

Place red peppers in a food processor or blender and puree until smooth, then set aside.

Bake crust or bread shell until top is crisp and beginning to brown (about 3 to 4 minutes.)

Spread red peppers evenly over pizza, then arrange overlapping slices of eggplant over the top.

Spread the onion mixture over eggplant, then top pizza with olives, cheese, and black pepper.

Bake an additional 3 to 5 minutes until crust is golden brown.

Serves 4.