Pizza Recipes

If broiling, let cheese melt thoroughly. If baking, bake on 400 degree for 13-15 minutes until cooked thoroughly.

Great for stuffed pizzas and deep fried calzones as well as regular pizzas. various herbs can be added ie oregano, basil, tarragon, fennel etc... BE sure to ground the leaves of the herb to a powder before adding so you will get subtle all over herb flavoring. Two tsp of pulverized herbs is plenty.

A colorful party dessert you can make quickly with biscuit mix and canned fruits. Delightful with Caffe Anisette.

Sorry, didn't have the Nestle's recipe....thought you might enjoy this one!!!! Sinfully rich

You can be creative and use your favorite pizza toppings instead of, or in addition to, those listed here. Also, the sturdier the cracker you serve, the better, because it's easier to scoop. Keep any leftovers refrigerated.

* Fruit can be arranged in circles with kiwi and grapes in outer circle, then bananas, oranges, kiwi and grapes, a few bananas and oranges in the middle.

Very delicious, very colorful and very easy to make! Excellent for bridal/baby showers, bridge club, parties..

I haven't had this particular recipe, but have had a fruit pizza made with just blackberries and the orange glaze, yum

It seems that most up-scale restaurants today offer GRILLED PIZZA. AH, but do they really make a true grilled pizza or do you just get their version of it ??? Many just put the stretched dough on a grill to cook and score both sides, put toppings on it and finish it off in an oven. Did you ever wonder how a grilled pizza comes to your table when the is cheese browned on top when it was supposed to cooked on a grill that only cooks on the bottom; DUH!

This dough is not "Fat Free", but it has very little fat.

This sauce does double duty on fettuccini for a 'quick' Alfredo, or combine with marinara sauce for a "rosa" or mellow, creamy pasta topping.

The amounts are not written in stone. You only need one layer of each ingredient. I was able to get fresh basket cheese in Connecticut where I grew up. However, in the last two places that I have lived I could not find it. So, I improvised. I used ricotta cheese with an egg mixed in to bind it somewhat. Not quite as good as the basket cheese but it worked. You will get a "feel" for the recipe as you make it. The most difficult step is not getting the dough too soft with the lard so as not to tear it when placing it in the pan. This makes a huge pan. It can be frozen very nicely. And given as Easter gifts. I have also adapted it to a loaf pan which worked well. I have served this as an hors d'oeuvres or as a lunch.

This is very tasty and easy. Add more oregano if you think it needs it.

Not quite what you are looking for but I hope it helps.