Time 1h Yield 8 servings. Number Of Ingredients 12 Steps:
Preheat oven to 350°. Sprinkle 1 cup mozzarella and cheddar cheese in a greased 13x9-in. baking dish. In a small bowl, beat eggs, cream cheese, milk, Parmesan, garlic powder and Italian seasoning; pour into dish. Bake 30 minutes., Meanwhile, in a small skillet, cook sausage over medium heat until no longer pink, 5-6 minutes, breaking into crumbles; drain. Spread pizza sauce over egg mixture; top with sausage, pepperoni and remaining 1 cup mozzarella cheese. Bake until golden brown and bubbly, 10-15 minutes longer. Let stand 5 minutes before serving. Top with fresh basil if desired.
Time 1h20m Yield 6-8 servings. Number Of Ingredients 17 Steps:
Bake unpricked pastry shell at 375° for 11 minutes. Sprinkle with 2/3 cup Swiss cheese. In a bowl, whisk the eggs, cream, salt, oregano, cayenne and pepper; pour over cheese. , Bake for 25-30 minutes or until a knife inserted in the center comes out clean., Meanwhile, in a large skillet, saute onion in oil until tender. Stir in the tomatoes, thyme, sugar and basil. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes or until liquid has evaporated., Sprinkle remaining Swiss cheese over quiche. Top with the tomato mixture. Sprinkle with the pepperoni, mozzarella cheese and olives. Bake 5 minutes longer or until the cheese is melted. Let stand for 15 minutes before cutting.
Time 1h10m Yield 1 quiche, 6-8 serving(s) Number Of Ingredients 17 Steps:
Bake unbaked shell at 375° for 11 minutes. Sprinkle the shell with 2/3 C swiss cheese. In a bowl whisk eggs, cream, salt, oregano, cayenne, and pepper. Pour over cheese and bake 25-30 minutes or until knife inserted comes out clean. In a skillet, sauté onion in oil until tender. Stir in tomatoes, thyme, sugar and basil and bring to a boil. Reduce heat and simmer uncovered 15 minutes or until liquid evaporates. Sprinkle remaining swiss over quiche. Top with the tomato mixture. Sprinkle pepperoni, mozzarella and olives on top. Bake 5 minutes more until cheese has melted. Let stand 15 minutes before cutting.
Time 25m Yield 6 to 8 servings Number Of Ingredients 19 Steps:
Heat the oil in a saucepan over medium heat. Add the onion and peppers and cook, stirring, until softened, about 5 minutes. Add the canned tomatoes and green chiles and bring to a simmer. Reduce the heat and stir in the processed cheese until smooth. Remove the pan from the heat and stir in the Cheddar, mozzarella, fontina and Parmesan until melted. If it is too thick, add room temperature milk to thin it out; if milk is needed, add it slowly, stirring in between additions to make sure you achieve the desired consistency. Stir in the oregano, most of the jalapeno (saving a pinch or two for garnish), 3/4 cup of the pepperoni and half of the tomatoes. Transfer the queso to a serving dish. Garnish with the remaining pepperoni, jalapenos, and tomatoes, as well as the basil leaves. Serve with pizza-flavored chips.
Time 45m Yield 6 Number Of Ingredients 9 Steps:
Preheat the oven to 350 degrees F (175 degrees C). Spray a pie dish with cooking spray. Press 2 cups mozzarella cheese into the bottom and sides of the prepared pie dish for the crust. Beat cream cheese and eggs with an electric mixer until smooth. Stir in cream, Parmesan, Italian seasoning, and garlic powder. Pour into the pie dish. Bake in the preheated oven for 30 minutes. Remove from the oven and top with marinara sauce and remaining 1 cup mozzarella. Bake until bubbly, 10 to 12 more minutes. Let sit for 10 minutes before slicing and serving.
Time 1h30m Yield 6-8 serving(s) Number Of Ingredients 10 Steps:
Remove and discard casing from sausage. Cook sausage in a medium skillet until browned, stirring to crumble; drain well, and set aside. Line a 9-inch quiche dish or pieplate with half of pastry; flute edges. Bake at 450 for 5 minutes; prick pastry with fork, and bake additional 5 minutes. Remove from oven; reduce oven temp to 350. Combine eggs, ricotta cheese, and Italian seasoning; beat well. Stir in cooked sausage,pizza sauce, mozzarella cheese, pepperoni, and Parmesan cheese. Spoon egg mixture into baked pastry shell. Cut an 8-inch circle out of remaining pastry; cut circle into 6 wedges. Arrange pastry wedges on top of filling. Bake at 350 for 45-50 minutes or until golden brown. Let cool 10 minutes. Spoon 2 T pizza sauce over each pastry wedge on top of quiche. (you can skip this last part if you want to cut back on sauce, it’s really just for looks).
Time 4h55m Yield 8 Number Of Ingredients 20 Steps:
Preheat the oven to 350 degrees F (175 degrees C). Spray the bottom and sides of a 2 1/2-inch deep, 9 1/2-inch round springform pan with nonstick spray, then evenly dust with cornmeal. Roll out and stretch pizza dough to a diameter of about 15 1/2 inches. Carefully place it in the prepared pan to cover the bottom and sides with some overhang, re-stretching as needed. Toss mozzarella, Cheddar, and Parmesan cheeses together to mix. Set aside 1 cup in the refrigerator for later. Sprinkle 1/2 of the remaining cheese over the dough. Layer with sun-dried tomatoes, sausage, mushrooms, sweet pepper, and olives, in that order. Prepare custard: Whisk eggs in a 4-cup liquid measure. Add cream, eggs, basil, oregano, fennel seeds, garlic salt, crushed red pepper, and garlic powder and whisk until well combined. Pour 1/2 of the custard mixture over the layered ingredients. Top with remaining (non-refrigerated) cheese, then pour the remaining custard evenly over top. Roll the dough overhang inward over the cheese and custard. Place the springform pan on a large sheet of foil, and gather the foil up and around the pan in case it leaks. Transfer to the preheated oven and bake for 1 hour 15 minutes. Tent the top with foil to prevent excessive browning, and bake until fully set, about 45 minutes longer. Carefully remove from the oven. Sprinkle with reserved 1 cup cheese and pepperoni slices. Pop back into the oven and bake until cheese melts, about 10 minutes. Remove from the oven and place on a cooling rack. Tent loosely with foil and let rest for about 2 hours. (It will stay hot and be completely set after 2 hours.) Release the ring. Slice through the outer crust with a serrated knife, then a sharp chef’s knife to finish slicing the pieces.
Time 25m Yield 10 Number Of Ingredients 10 Steps:
Preheat the oven to 350 degrees F (175 degrees C). Spray two cake pans with nonstick cooking spray. Roll out pizza dough on a lightly floured cutting board. Flatten out into a rectangle. Brush surface of the pizza dough with as much pizza sauce as you like. Cover dough with alternating slices of large pepperoni and mozzarella slices. Dot with small pepperoni slices. Starting at the long side, roll up the dough carefully into a jelly roll, making sure the filling stays in and pinch closed along the side. Slice into 1/2-inch rounds and place them inside the cake pans flat. Tuck the ends around as necessary and sprinkle Parmesan cheese over each slice. Bake in the preheated oven until golden brown, 15 to 20 minutes. Stir together olive oil, parsley, and garlic in a shallow bowl. Brush warm pizza rolls with garlic oil.
