Spicy Mexican Pizza

INGREDIENTS

1 can (13.8 oz) Pillsbury® refrigerated classic pizza crust or 1 can (11 oz) Pillsbury® refrigerated thin pizza crust

1/2 lb chorizo sausage (not smoked)

1 can (8 oz) tomato sauce

1/2 to 1 chipotle chile in adobo sauce (from 7- or 11-oz can)

1/4 cup chopped fresh cilantro

1 can (2.25 oz) sliced ripe olives, drained

2 cups shredded Colby-Monterey Jack cheese blend (8 oz).

DIRECTIONS

1 Heat oven to 400°F. Spray or grease 15x10x1-inch pan (dark pan for thin crust). Unroll dough in pan. Starting at center, press out dough to edge of pan.

2 Remove sausage from casings; place in 10-inch skillet. Cook over medium-high heat, stirring frequently and breaking up sausage, until no longer pink. Remove sausage from skillet; drain well on paper towels. In blender, place tomato sauce and chipotle chile. Cover; blend on high speed until smooth.

3 Spread tomato sauce mixture evenly over crust. Sprinkle cooked sausage, cilantro, olives and cheese over sauce.

4 Bake classic crust 15 to 18 minutes, thin crust 12 to 15 minutes, or until cheese is melted and crust is crisp and lightly browned. Cut into 8 servings.

 

Tip if using classic crust: For a crispier crust, prebake crust 8 to 10 minutes or until light golden brown, then add toppings; bake pizza 12 to 15 minutes..

Tuscan Chicken Pizza

INGREDIENTS

1 can (13.8 oz) Pillsbury® refrigerated classic pizza crust

2 teaspoons olive oil

1/2 cup basil pesto

1 1/2 cups coarsely chopped cooked chicken

1/2 small red bell pepper, cut into bite-size pieces (1/2 cup)

2 cups shredded mozzarella cheese (8 oz)

2 tablespoons chopped fresh parsley.

DIRECTIONS

1 Heat oven to 425°F. Spray cookie sheet with cooking spray. Unroll dough on cookie sheet; starting at center, press out dough into 14x12-inch rectangle. Brush dough with olive oil; bake 7 minutes.

2 Spread basil pesto over crust; top with remaining ingredients except parsley. Bake 10 to 13 minutes longer or until crust is deep golden brown and cheese is melted and bubbly. Sprinkle with parsley. To serve, cut pizza into 4 rows by 4 rows, making 16 pieces.

Tex-mex Pizza

INGREDIENTS

1 can Pillsbury® refrigerated classic pizza crust

1/2 pound bulk chorizo or pork sausage

1 1/2 cups shredded Monterey Jack cheese (6 ounces)

1 cup Old El Paso® thick 'n chunky salsa

1/2 cup chopped green or red bell pepper

1/2 cup Progresso® black beans, rinsed, drained.

DIRECTIONS

1 Heat oven to 400º F. Grease 12-inch pizza pan. Unroll dough; place in greased pan. Starting at center, press out dough to edge of pan. Bake 10 to 12 minutes or until crust begins to brown. 2 Meanwhile, cook sausage in 8-inch skillet over medium heat, stirring occasionally, until no longer pink; drain. Sprinkle 1 cup of the cheese over crust. Top with salsa, sausage, bell pepper and beans. Sprinkle with remaining cheese. 3 Bake an additional 10 to 12 minutes or until cheese is melted and crust is golden brown. .Add a tossed salad and fresh fruit to this easy pizza for a great week night meal..

Taco Pizza

INGREDIENTS

3 links (4 oz each) spicy Italian turkey sausage, casings removed, crumbed

1/2 cup canned Old El Paso® enchilada sauce

1 can (13.8 oz) Pillsbury® refrigerated artisan pizza crust with whole grain

2 cups shredded Mexican cheese blend (8 oz)

2 medium plum (Roma) tomatoes, chopped

1 medium yellow bell pepper, chopped (1 cup), if desired

1/4 cup chopped fresh cilantro or green onions, if desired.

DIRECTIONS

1 Heat oven to 400°F for dark or nonstick pan (425°F for all other pans). Spray 15x10-inch pan with sides with cooking spray.

2 In 12-inch skillet, cook sausage over medium heat, stirring occasionally to crumble sausage, until no longer pink; drain and remove from skillet. Gently stir enchilada sauce into sausage to coat.
3 Unroll dough in pan; starting at center, press dough into 15x10-inch rectangle. Bake about 8 minutes or until light brown.
4 Spoon and spread sausage mixture over crust. Sprinkle with 1 1/2 cups of the cheese. Top with tomatoes and bell pepper; sprinkle with remaining 1/2 cup cheese.
5 Bake 8 to 10 minutes longer or until crust is golden brown and cheese is melted. Garnish with cilantro. To serve, cut into 6 rows by 3 rows. .Control the heat by selecting mild, medium or hot enchilada sauce.

Turkey sausage is low in fat but high in flavor! Check the label on the sausage to make sure it is made with turkey breast, which is lower in fat than turkey sausage made with dark meat. .

Philly Cheese Steak Pizza

INGREDIENTS

2 teaspoons olive oil

1 large sweet onion, sliced (1 cup)

1 can (13.8 oz) Pillsbury® refrigerated artisan pizza crust with whole grain

1/2 cup pizza sauce

1/3 lb deli-style roast beef, roughly chopped

2 cups shredded provolone cheese (8 oz)

3/4 cup sliced green bell pepper.

DIRECTIONS

1 Heat oven to 400°F for dark or nonstick pan (425°F for all other pans). Spray 15x10-inch pan with sides with cooking spray.

2 In 12-inch nonstick skillet, heat oil over medium-high heat. Stir in onion to coat with oil. Cook uncovered 10 minutes, stirring every 3 to 4 minutes. Reduce heat to medium-low. Cook 20 minutes longer, stirring well every 5 minutes; until onions are golden brown (onions will shrink during cooking). Set aside.

3 Unroll dough in pan; starting at center, press dough into 15x10-inch rectangle. Bake about 8 minutes or until light brown.

4 Spread pizza sauce over crust. Top with roast beef, onion, cheese and bell pepper.

5 Bake 8 to 10 minutes longer or until crust is golden brown and cheese is melted. To serve, cut into 6 rows by 3 rows .

The Philly cheese steak sandwich originated in Philadelphia in the 1930s. Thinly sliced beef is layered on a French or Italian roll and topped with American cheese and sautéed onions. The classic has been modified to include other cheese varieties such as Cheddar or provolone.


In place of the regular roast beef, try Cajun- or Italian-seasoned roast beef from the deli. Or if you prefer, use sliced cooked turkey..

BBQ Chicken Pizza

INGREDIENTS
1 can (13.8 oz) Pillsbury® refrigerated artisan pizza crust with whole grain
2 cups coarsely chopped cooked chicken breast
3/4 cup barbecue sauce
2 cups shredded reduced-fat mozzarella cheese (8 oz)
1/2 cup thinly sliced red onion
1 tablespoon chopped fresh parsley or cilantro, if desired.

DIRECTIONS

1 Heat oven to 400°F for dark or nonstick pan (425°F for all other pans). Spray 15x10-inch pan with sides with cooking spray.
2 Unroll dough in pan; starting at center, press dough into 15x10-inch rectangle. Bake about 8 minutes or until light brown.
3 Meanwhile, in medium bowl, place chicken and barbecue sauce. Using 2 forks, toss until chicken is coated with sauce.
4 Sprinkle 1 cup of the cheese over crust. Spoon and spread chicken mixture evenly over cheese. Top with red onion and remaining 1 cup of cheese. Bake about 5 minutes longer or until cheese is melted. To serve, cut into 6 rows by 3 rows. Sprinkle with parsley.

You can use leftover cut-up cooked chicken breast, or pick up a rotisserie chicken at the supermarket. Remove the chicken from the bones, and cut into bite-size pieces.

 

Slow Cooker Teriyaki-Sesame-Chicken Wraps

INGREDIENTS

3 lb boneless skinless chicken thighs

1/2 cup teriyaki sauce

1 tablespoon finely chopped gingerroot

4 cloves garlic, finely chopped

1 tablespoon sesame seed

1 teaspoon toasted sesame oil

1/2 cup hoisin sauce

12 flour tortillas (10 inch)

3/4 cup shredded carrots

1 medium bell pepper, cut into bite-size strips

1/2 cup sliced green onions (8 medium)

3/4 cup chow mein noodles

 

DIRECTIONS

1 Spray 4- to 5-quart slow cooker with cooking spray. Place chicken in cooker. In small bowl, mix teriyaki sauce, gingerroot and garlic; pour over chicken.

2 Cover; cook on Low heat setting 7 to 8 hours.

3 Stir chicken mixture to break apart large pieces of chicken. Stir in sesame seed and sesame oil. Increase heat setting to High. Cover; cook about 15 minutes or until thoroughly heated.

4 Spread 2 teaspoons hoisin sauce on each tortilla. Using slotted spoon, spread about 1/3 cup chicken mixture down center of each tortilla. Top chicken mixture with 1 tablespoon shredded carrot, a few bell pepper strips, 2 teaspoons green onions and 1 tablespoon noodles. Roll up tortilla; cut diagonally in half. .Instead of using the tortillas, wrap the same ingredients in large lettuce leaves.

For an easy Asian salad, toss chicken with mixed greens, green onions, mandarin orange segments and Asian dressing. Top with chow mein noodles.
 
Source: pillsbury.com