Bloomin' Pizza Bread

I saw this recipe on The Girl Who Ate Everything.  She has a bloomin onion bread that looks delicious and I thought why not try this one.  We have some form of pizza at least once a week at our house.  It is usually a Friday night pizza party.  I get really tired of the same old pepperoni pizza.  This was a nice easy change.  I even forgot to add the last ingredients and it still turned out good.

1 unsliced round loaf sourdough bread
12-16 ounces mozzarella or Provolone cheese, thinly sliced (I just used what I had)
1 (3.5 ounce) package pepperoni, halved
3 Tablespoons butter, melted
1/2 teaspoon garlic powder
1/2 teaspoon Italian seasonings
2 Tablespoons Parmesan cheese
pizza/marinara sauce for dipping

Directions:
Preheat oven to 350 degrees.

Cut the bread lengthwise and widthwise without cutting through the bottom crust. This can be a little tricky going the second way but the bread is very forgiving.

Place bread on a foil-lined baking sheet and insert cheese slices and pepperoni between cuts. Combine butter, garlic powder, and Italian seasonings. Drizzle or brush over bread with a pastry brush. Sprinkle bread with Parmesan cheese.

Wrap bread completely in foil and bake at 350 degrees for 15 minutes. Unwrap the bread and bake 10 more minutes, or until cheese is melted and pepperoni is a little crispy.

Pull Apart Pizza

Every Friday night at our house is a pizza party.  We either buy pizza, go get pizza, or make pizza.  I saw this recipe on Good Things Utah and thought it was a cute idea.    I made my own wheat dough and I think next time I will either buy the Rhodes dough or make white dough.  This was a fun change of pace.

15 Rhodes Dinner Rolls
2 Tbsp. Melted Butter
1 tsp Garlic Salt
1 tsp Oregano
1½ - 2 cups pizza sauce
2 cups shredded cheese
pizza toppings

Directions:
Coat a 9x13 baking dish with non-stick cooking spray. Cut thawed dough into halves or fourths.  Place cut up roll dough evenly over the bottom of the baking dish.  Combine melted butter, garlic salt and oregano - brush mixture over roll dough.  Sprinkle 1 cup cheese over dough, add sauce, and layer on your favorite pizza toppings and top with remaining cheese.  Cover baking dish with plastic wrap and allow dough to rise for 2 ½ - 3 hours.  Place in a 350 degree oven and bake for 30-35 minutes.  Remove from over, let sit for 5 minutes, serve and ENJOY!

Avocado Chicken Parmigiana

Okay, I know this looks completely weird and I completely agree.  It was so delicious.  I love chicken parmigiana.  Who doesn't love pasta sauce smothered over breaded chicken.  This was just a little different from that.  The avocado was surprisingly creamy and blended well with the chicken.  We served it with spaghetti noodles and more sauce.  It was a healthy version because it was baked without any oil.  Don't let the name fool you.  It was great!

Adapted from Angies Recipes

3 Chicken breasts

1 C. All-purpose flour
1 Egg, lightly beaten
1 C. Panko breadcrumbs
Olive oil
1 jar of spaghetti sauce
Avocado, sliced
1/2 C. Parmesan cheese
Preheat oven to 400 degrees. Place chicken between 2 sheets of plastic (I used Press and Seal) and pound to 1/4-inch thick with a rolling pin or a mallet.

Coat the chicken first in flour, shaking off excess, then dip in the beaten egg and finally coat well with breadcrumbs. Place on a baking tray. Repeat with remaining chicken, flour, egg mixture and breadcrumbs.

Brush pan with olive oil. Bake for 5 minutes. Remove from the oven and top each breast with 1/4 C. spaghetti sauce. Arrange avocado over sauce and sprinkle with cheese. Return to oven. Bake for 10 to 12 minutes or until golden and chicken is cooked through. Serve with pasta and remaining sauce or it is great just by itself.

Mini Meatball Sandwiches

These were a great quick meal.  I thought they were fun to eat and all my kids ate them, which doesn't happen all the time.  I made my rolls and sauce, but they would be so easy to just throw together without making the sauce and rolls.

From Pioneer Woman

Ingredients

1 pound Ground Chuck Or Ground Beef
½ cups Panko Or Other Bread Crumbs
1 clove Garlic, Minced
½ teaspoons Salt
Freshly Ground Black Pepper
½ cups Milk
2 Tablespoons Olive Oil
½ whole Medium Onion, Diced
1 jar (large) Marinara Sauce
12 whole Dinner Rolls (or Slider Rolls)
4 slices Provolone Cheese, Cut Into Four Wedges Each
Preparation Instructions
Mix meat with bread crumbs, garlic, salt, pepper, and milk. Knead together with hands. Roll into heaping tablespoon-sized rolls.

Heat olive oil in a large skillet over medium heat. Add onions and cook for one minute. Add meatballs between the onions and brown for one minute. (You might have to do this in two batches, depending on the size of your skillet.)
Pour in jar of marinara; shake pan gently to mix. Put on lid and allow to simmer for 20 minutes.

When ready to serve, cut each dinner roll in half. Place a wedge of Provolone on the top and bottom of each roll. Spoon a meatball with the sauce onto the bottom bun; top with the top bun.

Serve immediately!

Spaghetti Sauce

1 tbsp. unsalted butter
2 tbsp. grated onion
Pinch of dried oregano
¼ tsp. salt
1 clove garlic, minced or pressed
1 (14.5 oz) can crushed tomatoes (I used diced and then blended the sauce after it was cooked)
Pinch of sugar
2 tbsp. fresh basil leaves, coarsely chopped
1½ tsp. extra-virgin olive oil
Ground black pepper

Melt the butter in a medium saucepan over medium heat. Add the onion, oregano, and salt. Cook, stirring occasionally, until the liquid has evaporated and the onion is golden brown, about 5 minutes. Add the garlic and cook just until fragrant, about 30 seconds. Stir in the tomatoes and sugar and increase the heat to medium-high. Bring the mixture to a simmer, then lower the heat to medium-low and continue to simmer until reduced to about 1¼ cups, about 25 minutes. Off the heat, stir in the basil and oil. Season with salt and pepper to taste.

Sweet Italian Chicken

This was probably the easiest recipe I have made in a long time. You can't lose with only using 3 ingredients! We ate this chicken with buttered noodles, but it would be great with mashed potatoes or other sides. I shredded the chicken, but it could be left whole or cut into strips for a salad. If you need something quick and easy this is the recipe for you and I have been telling everyone about it (probably because I can remember the ingredients)!

Adapted from My Big Red Kitchen

1 T. Italian Dressing Mix or 1 pkt. Good Season's Italian Dressing Mix

1/2 cup packed brown sugar

8 boneless skinless chicken breasts, left whole or sliced (I shredded mine after it was cooked)

In a bowl mix all of the ingredients until chicken is coated evenly. Place in a single layer in a baking dish and bake in 375 degree oven for 40 minutes. Serves 4-5.

Fettuccine with Peas, Asparagus and Pancetta

Now that summer has finally decided to show up, we have been trying to eat lighter food. Not only lighter in calories, but also lighter in texture and taste. This was definitely a winner.
From Annie's Eats

Ingredients:

12 oz. pasta, such as fettuccine
3 oz. pancetta or bacon, chopped (I used bacon.)
1 lb. asparagus, trimmed and cut diagonally into 1-inch pieces
2 cups shelled fresh peas (blanched 1 minute), or frozen peas
1 bunch green onions, sliced thinly, white and green parts separated
2 cloves garlic, finely minced or pressed
½ cup finely grated Parmesan cheese
1/3 cup heavy whipping cream (I just used 1% milk)
3 tbsp. extra-virgin olive oil
3 tbsp. fresh lemon juice
1 tbsp. lemon zest
2-4 tbsp. fresh parsely, minced and divided
¼ cup fresh basil, minced and divided
Salt and freshly ground black pepper, to taste

Directions:

Bring a large pot of salted water to boil. Cook the pasta just until al dente according to the package directions. Drain, reserving ½ cup of the pasta water. Return the pasta to the pot. Meanwhile, heat a large skillet over medium heat. Cook the pancetta or bacon just until crisp, and transfer to a paper-towel lined plate using a slotted spoon. Pour off almost all of the grease from the pan. Return the pan to the heat and add the asparagus. Sauté for 3 minutes. Add the peas, white parts of the green onions, and garlic to the pan; sauté until fragrant and just tender, about 2 minutes. Remove the pan from the heat. Transfer the vegetable mixture, ¼ cup of the reserved pasta water, green parts of the green onions, Parmesan cheese, cream, olive oil, lemon juice, lemon zest, half of the parsley and basil to the pot with the cooked pasta. Toss well until combine. Add additional pasta water a tablespoon at a time, if necessary. Season with salt and freshly ground black pepper to taste. Transfer to a large serving bowl. Sprinkle with the pancetta, remaining parsley and basil. Serve immediately with additional grated Parmesan, if desired.

Chicken Piccata with Artichoke Hearts

This was delicious. It was really light and a hit with our whole family. We left out the cream and a lot of the guilt when it came to eating this!

From Tasty Kitchen

2 whole Boneless Chicken Breasts
1 whole Shallot, Diced
1 cup White Wine
1 cup Chicken Stock
2 Tablespoons Fresh Lemon Juice (or More If You Want)
2 Tablespoons Butter
2 Tablespoons Cream Or Half-and-Half --I used 1 % milk. We didn't miss the cream.
2 Tablespoons Capers (or More If You Want)
1 can Artichoke Hearts, Chopped (14 Ounce Can)
1 package Your Favorite Pasta, Cooked And Drained (13-16 Ounce Box) I used whole wheat spaghetti.

Pound your chicken out with something heavy. I used a rolling pin and it worked great. Salt and pepper both sides and saute in a hot skillet with a little olive oil until both sides are well browned. Take the chicken out and let them rest (they are tired after all that) on a plate with some paper towels.
While your skillet is still hot add the diced shallot and stir around a little – about 3 minutes. Pour in the white wine to deglaze the pan – this will pull up all the brown stuff that was stuck to the bottom of the skillet. Stir. Add the chicken stock and keep the heat pretty high for a few minutes. Add the lemon juice. Let reduce down for about 10 minutes. Add the butter and cream (or half and half) and stir. Add capers and artichokes. Stir. Add the chicken back into the mixture and keep on low heat.
In the mean time, if you’re serving with pasta, boil your water and cook your noodles. Serve in a shallow bowl and pour the sauce all over the noodles and chicken. You can also add a handful of spinach. And then write home to your momma about it!

Farfalle with Broccoli

This was super simple and pretty good! I probably would leave out the anchovies next time, but I think that is just because the smell bothered me.

From Food Network

1 pound farfalle pasta
2 heads broccoli, trimmed to florets (about 4 cups)
1/4 cup extra-virgin olive oil
4 tablespoons butter (I only used a tablespoon and a little more olive oil)

3 garlic cloves, chopped
5 anchovy fillets, diced
1/4 teaspoon red pepper flakes
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 cup grated Parmesan

Directions

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook, stirring occasionally. After 5 minutes, add the broccoli florets to the pasta and stir and cook for another 4 minutes. Drain pasta and broccoli, reserving 1 cup of the pasta water.
Meanwhile, in a large skillet, heat the olive oil and butter over medium heat. Add the garlic, anchovies, and red pepper flakes and cook for 5 minutes. Add the broccoli, pasta, salt and pepper and toss. Add some of the reserved pasta water, if necessary, to make a light sauce. Transfer to a serving platter and sprinkle with Parmesan.

Chicago Deep Dish Pizza

This was our delicious Superbowl dinner! We have loved Deep Dish pizza since we visited Chicago in April! The crust was really buttery and delicious and the sauce was definitely a keeper. I won't be buying sauce now because I have this recipe.

Recipe and picture from Annie's Eats

Ingredients:

For the dough:

1½ cups plus 2 tbsp. (8 1/8 oz.) all-purpose flour

¼ cup (1 3/8 oz.) yellow cornmeal

¾ tsp. salt

1 tsp. sugar

1 1/8 tsp. instant yeast

½ cup plus 2 tbsp. (5 oz.) water, at room temperature

1½ tbsp. unsalted butter, melted

1 tsp. olive oil

2 tbsp. unsalted butter, softened

For the sauce:

1 tbsp. unsalted butter

2 tbsp. grated onion

Pinch of dried oregano

¼ tsp. salt

1 clove garlic, minced or pressed

1 (14.5 oz) can crushed tomatoes (I used diced and then blended the sauce after it was cooked)

Pinch of sugar

2 tbsp. fresh basil leaves, coarsely chopped

1½ tsp. extra-virgin olive oil

Ground black pepper

For assembling and topping:

2 tbsp. olive oil

8 oz. mozzarella, shredded (about 2 cups)

¼ oz. Parmesan cheese, grated (about 2 tbsp.)

Directions: To make the dough, combine the flour, cornmeal, salt, sugar and yeast in the bowl of a stand mixer fitted with the dough hook on low speed. Mix until blended, about 1 minute. Add the water and melted butter and continue mixing on low speed until fully incorporated, 1-2 minutes, scraping the sides and bottom of the bowl occasionally. Increase the speed to medium-low and knead until the dough is glossy and smooth, and pulls away from the sides of the bowl, 4-5 minutes. Using your hands, coat a medium bowl with 1 teaspoon of the olive oil. Transfer the dough to the bowl, turning once to coat with oil. Cover tightly with plastic wrap and let rise at room temperature until nearly doubled, about 45-60 minutes.

While the dough is rising, prepare the sauce. Melt the butter in a medium saucepan over medium heat. Add the onion, oregano, and salt. Cook, stirring occasionally, until the liquid has evaporated and the onion is golden brown, about 5 minutes. Add the garlic and cook just until fragrant, about 30 seconds. Stir in the tomatoes and sugar and increase the heat to medium-high. Bring the mixture to a simmer, then lower the heat to medium-low and continue to simmer until reduced to about 1¼ cups, about 25 minutes. Off the heat, stir in the basil and oil. Season with salt and pepper to taste.

To laminate the dough, turn the dough out onto a dry work surface and roll into a 8- by 6-inch rectangle. Using an offset spatula, spread the softened butter over the surface of the dough, leaving a ½-inch border around the edges. Starting at the short end, roll the dough into a tight cylinder. With the seam side down, flatten the cylinder into a 9- by 2 inch rectangle. Fold into thirds like a business letter, pinch the seams to form a ball, and return to the oiled bowl. Cover tightly with plastic wrap and let rise in the refrigerator until nearly doubled in size, 40-50 minutes. Preheat the oven to 425˚ F.

To assemble, coat a 9-inch round cake pan with 2 tablespoons of olive oil. Transfer the dough ball to a dry work surface and roll out into a 13-inch disk about ¼-inch thick. Transfer the dough to the pan. Lightly press the dough into the pan, working into the corners and 1 inch up the sides. If the dough resists stretching, let rest 5 minutes before trying again.Sprinkle the shredded mozzarella over the surface of the dough. Spread the tomato sauce over the cheese and top with Parmesan. Bake until the crust is golden brown, 20-30 minutes. Remove from the oven and let rest 10 minutes before slicing and serving.

Yield: 1 9-inch deep-dish pizza

California Club Pizza

Recipe From Citrus Sun

This was delicious. I was a little leary of the lettuce on pizza, but it was great. It reminded me a lot of a BLT, but on pizza.

Pizza dough (I used whole wheat flour to make my dough)

2 cups chopped iceburg lettuce

1 cup chopped romane lettuce

4 tablespoons mayonnaise

1 cup bacon (cooked and crumbled)

2 chicken breasts

1 tomato, diced

1 Avocado, sliced

Olive Oil

Mozzarella cheese

Cook bacon as directed, crumble, and set aside. Pound chicken until it is thin. Cook in skillet. Cut it into small bite size pieces and set aside. Cook dough in oven as directed. Last 3-5 minutes brush dough with olive oil and sprinkle cheese over it. Let cheese melt and remove from oven.-Put chicken and bacon on top of cheese.-In a bowl mix lettuce and mayonnaise. Stir until the lettuce is well coated. Place on pizza and spread it out evenly.- place tomatoes and avocado on top and serve.

Stromboli

Adapted from Sister's Cafe

This is what we had for Orrin's birthday dinner. It was delicious and a fun twist that wasn't pizza.

1 recipe of Mom's Pizza Dough
1/2 lb. ham
1/4 lb. salami
2 C. mozarella cheese
Spaghetti sauce

Make dough and roll it out into a rectangle or oval. Layer ham, salami, cheese, a few times in the center of dough. Wet the edges of the dough and roll up lenghtwise and fold under the ends. Bake at 375 degrees for 20-22 minutes.

Pepperoni Pinwheels

Pepperoni Pinwheels
Adapted from Put a Lyd On It

These are really fun to eat and make. They are the perfect party food and a fun twist on pizza. We made them for Halloween and the kids couldn't get enough of them. We dip them in pizza sauce or Hidden Valley Ranch Dressing. I really think you could do any version of pizza in these pinwheels.

1 tube (13.8 oz.) refridgerated pizza crust (I made my own dough, "Mom's Pizza Dough")
1 cup (4 oz.) shredded mozzerella
1/4 cup grated Parmesan cheese
1 cup chopped pepperoni
1/2 cup spaghetti sauce, warmed, optional

On a lightly floured surface, roll dough into a 16-in. x 10-in. rectangle. Sprinkle iwth cheeses and pepperoni.Roll up jelly-roll style, starting with the long side. Cut into 2 inch slices. Place cut side down in a greased 15x10 inch baking sheet. Lightly press down to flatten. Bake at 400 for 8-10 minutes or until golden brown. Serve with spaghetti sauce if desired.

Easy Lasagna

I grew up making this lasagna. It is so simple, but a big hit with my family.

1 box lasagna noodles
1-1 1/2 lbs. ground beef
1 medium onion, diced
3 cans tomato sauce
1 packet of spaghetti seasoning
cheese, the amount depends on how much cheese you like. I like a lot of cheese so I add more.


Prepare noodles according to directions on box. I leave mine a little undercooked so they will be perfect after they get cooked in the oven. Add the onion and beef to a pan. Cook until done. Add tomato sauce and seasoning to the ground beef. In a 9 X 13 pan, spoon some of the beef/sauce mixture in the bottom. Put noodles on top of the sauce. Add more sauce on the noodles and top with cheese. Repeat the layers. Top with cheese and bake in the oven at 350 degrees until the cheese is melted and the lasagna his heated through. Enjoy!

Simple and Meaty Skillet Lasagna

From Kitchen Cafe

3 (14.5 ounce) cans whole peeled tomatoes

1 (8 ounce) can tomato sauce

1 tablespoon olive oil

1 medium onion, minced

Salt

3 medium garlic cloves, finely minced

1/8 teaspoon red pepper flakes

1 tablespoon dried basil

1/2 tablespoon dried oregano

1/2 pound ground pork

1/2 pound ground beef

12 curly-edged lasagna noodles, broken into 1 inch lengths

1 cup shredded mozzarella cheese

1/2 cup grated Parmesan cheese

3/4 cup ricotta cheese (I used cottage cheese)

Pulse the tomatoes with their juice in a blender or food processor until they are coarsely ground and no large pieces remain (in a food processor, that is about 12 pulses0.Heat the oil in a 12-inch nonstick skillet over medium heat. Add the onion and 1/2 teaspoon salt and cook, stirring often, until the onion is softened and translucent, about 5 to 7 minutes. Stir in the garlic and red pepper flakes and cook until fragrant, about 30 seconds. Add the ground meat and cook, breaking apart the meat, until it is lightly browned and no longer pink, 5 to 6 minutes.Scatter the broken lasagna noodles over the meat and then pour in the ground tomatoes and tomato sauce over the pasta. Stir in the basil and oregano. Cover, increase the heat to medium-high, and cook, stirring often and adjusting the heat to maintain a vigorous simmer, until the pasta is tender, about 20 minutes.Off the heat, stir in half the mozzarella and half of the parmesan. Dot heaping tablespoons of the ricotta over the noodles, then sprinkle with the remaining mozzarella and parmesan. Cover and let stand off the heat until the cheese melts, 2 to 4 minutes. Serve.

Sausage and Spinach Stuffed Shells

Adapted from Annie's Eats

1 12-oz. package jumbo pasta shells

1 tbsp. olive oil

1 cup yellow onion, finely chopped

1 lb. Italian sausage, casings removed

3 cloves garlic, minced

1 large egg, lightly beaten

1 15-oz. container ricotta cheese (Iused cottage cheese)

6-7 oz. fresh spinach, chopped OR 10 oz. frozen chopped spinach, thawed and drained

1 cup freshly grated Parmesan cheese, divided

1 tbsp. chopped fresh basil or 1 tsp. dried basil

1/4 cup bread crumbs

1/2 tsp. salt

1/2 tsp. pepper

1 28-oz. can chopped tomatoes with herbs, including the liquid (I used a canned spaghetti sauce I had)

Directions:Bring a large pot of salted water to boil. Cook pasta shells according to package directions. Drain, rinse with cold water, and set aside.Heat olive oil in a large skillet over medium-high heat. Add the onions and cook until softened, about 5 minutes. Add the sausage to the pan, breaking it into smaller pieces as it cooks. Cook until the sausage is completely cooked through and no pink remains, about 5 minutes. Add the garlic and cook until fragrant, about 30 seconds. Remove from the heat.In a large mixing bowl, combine the egg, ricotta, spinach, 1/2 cup of the Parmesan, basil, bread crumbs, salt, and pepper. Stir together to combine. Add the cooked sausage mixture to the bowl and stir until evenly mixed.Preheat the oven to 375 degrees F. Spread a thin layer of the chopped tomatoes in the baking dishes (either three 8×8″ pans, or one 9×13″ and one 8×8″). Stuff each shell with some of the sausage and cheese mixture, and arrange in the baking dishes, open side up. Spread the remaining tomatoes over the top of the pasta shells.Cover the pans with foil and bake for 30 minutes, until hot and bubbling. Remove foil and sprinkle with remaining Parmesan cheese. Bake, uncovered, for 10 more minutes.

Chicken Piccata

From Ina Garten

2 split (1 whole) boneless, skinless chicken breasts
Kosher salt and freshly ground black pepper
1/2 cup all-purpose flour
1 extra-large egg
1/2 tablespoon water
3/4 cup seasoned dry bread crumbs
Good olive oil
3 tablespoons unsalted butter, room temperature, divided
1/3 cup freshly squeezed lemon juice (2 lemons), lemon halves reserved
1/2 cup dry white wine (I used cooking wine)
Sliced lemon, for serving
Chopped fresh parsley leaves, for serving

Directions
Preheat the oven to 400 degrees F. Line a sheet pan with parchment paper.
Place each chicken breast between 2 sheets of parchment paper or plastic wrap and pound out to 1/4-inch thick. Sprinkle both sides with salt and pepper.
Mix the flour, 1/2 teaspoon salt, and 1/4 teaspoon of pepper in a shallow plate. In a second plate, beat the egg and 1/2 tablespoon of water together. Place the bread crumbs on a third plate. Dip each chicken breast first in the flour, shake off the excess, and then dip in the egg and bread crumb mixtures.
Heat 1 tablespoon of olive oil in a large saute pan over medium to medium-low heat. Add the chicken breasts and cook for 2 minutes on each side, until browned. Place them on the sheet pan and allow them to bake for 5 to 10 minutes while you make the sauce.
For the sauce, wipe out the saute pan with a dry paper towel. Over medium heat, melt 1 tablespoon of the butter and then add the lemon juice, wine, the reserved lemon halves, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Boil over high heat until reduced in half, about 2 minutes. Off the heat, add the remaining 2 tablespoons of butter and swirl to combine. Discard the lemon halves and serve 1 chicken breast on each plate. Spoon on the sauce and serve with a slice of lemon and a sprinkling of fresh parsley.

Mom's Homemade Pizza Dough

1 C. Warm water
1 tsp. yeast
1 T. sugar
2-3 C. flour

Dissolve yeast and sugar in warm water. Add 2-3 C. flour. Knead till smooth. Let rest for 15-20 minutes. Roll out on greased pizza pan. Let dough rest another 5-10 minutes. Add toppings and bake at 475 for 12-15 minutes.

Farm Stand Pizza

From Sandra's Money Saving Meals (Food Network)

Ingredients
Nonstick cooking spray
1 (1-pound) bag fresh pizza dough (I made my own whole wheat pizza dough)
All-purpose flour, for dusting
2 tablespoons olive oil
1 cup Chunky Tomato Sauce, recipe follows
10 basil leaves, torn
1 cup shredded mozzarella cheese, divided
1/2 cup white mushrooms, sliced
1/2 cup broccoli florets, chopped
1/2 green pepper, diced
1/2 medium red onion, sliced
Salt and freshly ground black pepper

Directions
Preheat oven to 400 degrees F. Spray a 13 by 18-inch baking sheet with nonstick cooking spray.
Roll out pizza dough on a floured work surface into a rectangle about the same size as the baking sheet. Place the dough onto the baking sheet, brush with olive oil and using a fork, dot holes all over the crust. Bake in oven for 8 minutes.
Remove the pizza crust from oven and top with the sauce, basil leaves, half the cheese and the vegetables. Season with salt and pepper, to taste, and top with remaining cheese. Bake pizza for 15 to 20 minutes or until crust is golden brown and cheese is melted and bubbly.

Chunky Tomato Sauce:
2 tablespoons olive oil
1/2 medium onion, diced
1 tablespoon chopped garlic
1 (28-ounce) can diced tomatoes
2 tablespoons chopped fresh basil leaves
2 tablespoons chopped fresh parsley leaves
Salt and freshly ground black pepper
In a medium pot heat olive oil over medium heat. Add onion and garlic and saute for 3 minutes. Add remaining ingredients and simmer for another 15 minutes.
Yield: 4 cups

Linguine with Garlic Sauce

From Taste of Home Simple and Delicious

TIME: Prep/Total Time: 30 min.

Ingredients:
12 ounces uncooked linguine
1/2 pound sliced bacon, diced
5 cups fresh baby spinach
1/2 cup chopped onion
1/2 teaspoon minced garlic
1-1/4 cups milk
1 package (8 ounces) cream cheese, cubed
2 tablespoons butter
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1/4 teaspoon pepper
1/2 cup pine nuts, toasted (I left these out)

Directions: Cook linguine according to package directions. Meanwhile, in a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels; drain, reserving 1 tablespoon drippings. In the drippings, saute the spinach, onion and garlic until tender. Add the milk, cream cheese, butter, salt, nutmeg and pepper; stir until smooth. Stir in pine nuts and bacon; heat through. Drain pasta; toss with sauce. Yield: 4-6 servings.