Bob Recipe: Italian Tomato Appetizer Pizza

You don’t even have to knead the dough…refrigerated pizza crusts are the way to go.  This really is a cool appetizer recipe, try it!

from:  Essential Everyday
Product:  Fancy Shredded Italian Style Cheese Blend

Bob Recipe:  Italian Tomato Appetizer Pizza

Active time:  10 minutes  Total time:  25 minutes  Amount:  20 servings

1 (13.8 oz) packaged refrigerated pizza crust dough
2/3 cup mayonnaise
1 (8 oz) package shredded cheese, divided
3/4 cup shredded or grated parmesan cheese, divided
2 teaspoons Italian seasoning, divided
1/8 teaspoon garlic powder
1-2 medium tomatoes, thinly sliced

Place pizza dough on a greased 14-inch pizza pan.  Press dough from center to edge of pan, making edges thicker than the center; set aside.

In a small bowl, combine mayonnaise, 1/2 cup shredded cheese, 1/2 cup parmesan cheese, 1 teaspoon Italian seasoning and garlic powder.  Spread over entire pizza; top with remaining shredded cheese.

Lay tomato slices over cheese; season tomatoes with salt and pepper to taste.  Sprinkle entire pizza with remaining 1 teaspoon Italian seasoning and remaining 1/4 cup parmesan cheese.

Bake in a preheated 400 F ove 15-18 minutes or until cheese is melted and golden brown.  Remove from oven and cut into appetizer squares.

Note:  Pizza can be assembled up to 1 hour ahead and refrigerated unil ready to bake.



How ’bout a summer salad on a pizza (Summer Blue Crabby Pizza)

Dr. Mike Fenster, The Grassroot GourmetTM, shares his delicious pizza alternatives for summer, meaning adding fresh vegetables that are truly heart healthy additions.    It’s a unique way to enjoy a summer salad by putting it on a pizza.

“Summer is the perfect time to eat healthy by enjoying the bounty fresh produce available from local farmers.  Salads are an excellent source of good nutrition, light calories and a cool meal on a hot day. But let’s face it, after a while those salads begin to look and taste the same.  Take your favorite salad elements and combine them on a light crust you can make yourself.  Add in seasonal seafood like blue crab, grouper, shrimp, mahi-mahi, snapper, black sea bass or oysters and you have a total meal that is not only low in calorie but heart healthy.”

Eating fresh and natural foods is part of Dr. Mike’s Grassroots GourmetTM (GG) concept (and his forthcoming book titled Eating Well, Living Better: The Grassroots  Gourmet Guide to Good Healthy and Great Food – January 2012) that is derived from his beliefs and studies as a physician and as a chef that we are what we eat.   Grassroots Gourmet is his easy-to-follow guideline for navigating between deprivation and gastronomic gluttony and follows three basic principles, what Dr. Mike calls the Threefold Path of Be’s:

Be Aware and Avoid the Siren Call of Junk and Fast Food
Be Fresh – eat as much fresh and naturals foods as possible
Be On-Time and In Proportion

“There are so many ways to create tasty and fun summer pizzas.  You can combine your favorite vegetables into a spicy salsa and guacamole and top a pizza crust with fat free refried beans, melted cheese and chicken for a way south of the border Mexican-pizza. Or, if you have fired up the outdoor barbecue, grill up a lean steak, roast garden fresh tomatoes and pears,  and top with a nice blue cheese. You can even top a pizza crust with some vanilla yogurt, slices of fresh fruit a drizzle of honey and a dab of sweet whipped cream for a coolly refreshing dessert pizza.”

With Blue Crabs in season, Dr. Mike has developed this easy summer pizza.

Summer Blue Crabby Pizza
Serving size 1 – 5 oz slice (8 slices per pie); 120 Calories per serving; 3 g Total Fat; 15 g Carbohydrate

1 pizza crust, baked (see recipe below)
Avocado cucumber dressing (see recipe below)
8 oz fresh blue crab, jumbo lump***
1 pound small grape or pear tomatoes, roasted
4-6 oz mixed greens
2 Tbs toasted pine nuts
1 Tbs peppadew or piquant pepper, finely chopped
2 Tbs red onion, finely chopped

Remove the pizza crust from the oven and top with salad greens. Add all the ingredients and then drizzle with the avocado cucumber dressing. You can add any variety of additional fresh veggies and toppings you would like.

***Variation:  You can substitute Blue Crab with 8oz fresh Salmon grilled, baked or poached.  Calories change to 160 per slice and total fat is 6 grams per slice.

Avocado Cucumber Dressing

1 ½ cups Greek style yogurt
1 Tbs fresh thyme
1 Tbs fresh oregano
1 avocado, chopped
1 shallot, finely chopped
1 tsp salt
½ tsp fresh ground black pepper
1 medium cucumber, peeled seeded and chopped
1/4 cup good quality olive oil
1 tsp chile powder

Combine all the items in a food processor and pulse until well combined.

For a variation that makes the salmon pizza amazingly scrumptious, simply add 1 Tbs chopped dill to the dressing!

Pizza Dough Recipe

The crusts can be made ahead of time. You can bake them all at once and refrigerate or freeze them for later use. Likewise, the dough will keep in the refrigerator for several days if you want to bake the crusts up hot and fresh. Just remember to let the dough come up to room temperature and then sit an extra hour or two to rise before rolling out.

¼ cup warm water (between 90 and 110 degrees F)
1 packet yeast
1 Tbs honey
16 ounces bread flour
4 oz whole wheat flour
4oz AP flour
1 tsp salt
¼ cup olive oil
1 ½ cup cold water

Combine the yeast, warm water and honey in a bowl and allow the yeast to bloom. Place the flour, salt and olive oil in a stand mixer equipped with a dough hook. Add the bloomed yeast mixture. Slowly add the water and mix until the dough comes clean away from the bowl. Using the dough hook, mix an additional five minutes, then remove and divide into 2 to 4 dough bowls. Cover with a light coating of olive oil and loosely wrap in cling wrap and set aside in a warm area to proof for about 2 hours or until doubles in size.

Recipes  under  Copyright Michael Fenster and  Photos by Jennifer Fenster

To see cooking demonstrations with Michael Fenster and more recipes, visit

Also thanks to Trina Kaye Organization for this press release.

BOB RECIPE: Pizza Crust, Toppings, Pizza Sticks

from:  Jiffy
Product:  Pizza Crust Mix

BOB RECIPE:  Pizza Crust, Toppings, Pizza Sticks
Pre-bake pizza crust in 425 F oven for 2 – 3 minutes before adding toppings.

Easy Pizza Sauce and Toppings

1 can (8 oz) tomato sauce
1/2 teaspoon oregano
1/2 teaspoon garlic powder

Mix well.  Spread on dough.  Arrange 4 oz sliced pepperoni or 1/2 lb sausage or ground beef which has been browned with 1 cup onions.  Mushrooms, green peppers and olives may be added.  Top with grated mozzarella cheese and parmesan cheese.

Deluxe Pizza Sticks
10 – 12 sticks

1 pkg Jiffy Pizza Crust mix
1/4 teaspoon garlic and herb seasoning
1/2 cup hot water
1 1/2 pkg pepperoni slices, chopped
1/2 cup shredded mozzarella cheese
1/4 cup grated Parmesan cheese

Buter Topping:

2 tablespoons melted butter
1/4 teaspoon garlic and herb seasoning

Preheat oven to 375.  Grease one cookie sheet.

Mix pizza crust, seasoning, pepperoni, mozzarella cheese.  Add hot water and mix well.  Spread parmesan cheese onto flat surface, drop dough onto cheese and knead cheese into dough.

Roll to 1/2″ thick, cut into 1″ bread sticks (use pizza cutter and ruler).  Place about 1″ apart on cookie sheet.

Bake 18 – 20 minutes.  Mix together butter topping ingredients.  After removing sticks from the oven, brush tops of sticks with butter topping.

Pizza making is fun….





Shaved Asparagus Pizza

Fresh asparagus in a pizza, that is screaming “Spring” to me.  I love pizza, I love asparagus, and having them both is fabulous to the highest degree.   Use any of your go-to pizza crust (store-bought, from scratch, or from a box like Jiffy), top with a thin layer of white sauce (Alfredo or bechamel, available in jars but, really it’s so easy to make it with just few ingredients) and shaved asparagus (we do same thing with fresh green beans, sauteed along with browned ground beef, yumm).

1 recipe Jiffy Pizza crust (1 box Jiffy Pizza Crust Mix) or your favorite pizza dough
1/2 pound fresh green asparagus, rinsed well and woody ends removed
store-bought bechamel sauce or Alfredo sauce
1/2 pound grated/shredded mozzarella (use very large grater of box grater)
1/4 cup grated Parmesan
1/2 pound mozzarella, shredded or cut into small cubes
olive oil
sprinkle of salt, black pepper and crushed red pepper flakes

Shave fresh asparagus: (1) by picking  up each asparagus spear and make shaves of asparagus using a sharp, “never used” disposable shaving razor blade or (2) laying flat, while holding one end, each asparagus spear and make shaves using a vegetable peeler.

Make your pizza crust following package directions (no need to pre-bake the crust though) and stretch out the pizza dough (dusted with flour) to fit a large rectangular baking tray with sides (dusted with flour or cornmeal) .   Brush formed crust lightly with olive oil.  Top oiled pizza crust with white sauce (bechamel or Alfredo),  a sprinkle of grated parmesan cheese and shredded/grated mozzarella.  Arrange shaved asparagus on top, add a sprinkle of salt, black pepper and crushed red pepper flakes and finish with a light drizzle of olive oil.  Bake at a preheated 425 F oven for about 20 to 25 minutes or until edges are nicely browned.