chapter 3
pizzas
gluten-free chicken pesto pizza
gluten-free chicken alfredo pizza
apricot-dijon chicken and arugula pizza
gluten-free bacon cheeseburger pizza
steak flatbread with walnuts and arugula
gluten-free personal pepperoni pizzas
gluten-free mexican breakfast pizza
honey and bacon brussels sprouts pizza
caramelized onion polish pizza
gluten-free chicago deep-dish pizza
gluten-free tomato and mozzarella pizza
roasted garlic and mushroom flatbread
prep time: 20 Minutes • start to finish: 40 Minutes • 6 servings (3 pieces each)
1 Heat oven to 400°F for dark or nonstick pan (425°F for all other pans). Spray 15x10x1-inch pan 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 partially baked crust. Spoon and spread chicken mixture evenly over cheese. Top with onion and remaining 1 cup cheese. Bake about 5 minutes or until cheese is melted. Cut into 6 rows by 3 rows. Sprinkle with parsley.
1 Serving: Calories 430; Total Fat 15g (Saturated Fat 6g, Trans Fat 0g); Cholesterol 60mg; Sodium 980mg; Total Carbohydrate 45g (Dietary Fiber 2g); Protein 30g Exchanges: 2 Starch, 1 Other Carbohydrate, 2 Very Lean Meat, 1½ Lean Meat, 1½ Fat Carbohydrate Choices: 3
Easy Success Tip
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.
prep time: 10 Minutes • start to finish: 30 Minutes • 6 servings
1 Heat oven to 400°F. Grease cookie sheet and hands. Press dough into 11-inch round on cookie sheet.
2 Bake 12 to 14 minutes or until edge is beginning to brown. Spread pesto to within ½ inch of edge of partially baked crust. Top with ½ cup of the cheese, the chicken and tomato; sprinkle with remaining ½ cup cheese.
3 Bake 8 to 10 minutes or until crust is deep golden brown and cheese is melted. Sprinkle with basil.
1 Serving: Calories 200; Total Fat 14g (Saturated Fat 4g, Trans Fat 0g); Cholesterol 35mg; Sodium 350mg; Total Carbohydrate 7g (Dietary Fiber 0g); Protein 13g Exchanges: ½ Starch, ½ Very Lean Meat, ½ Lean Meat, ½ Medium-Fat Meat, 2 Fat Carbohydrate Choices: ½
Easy Success Tip
You may want to try gluten-free sun-dried tomato pesto instead of the basil pesto for a nice flavor change.
If you are cooking gluten free, always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.
prep time: 15 Minutes • start to finish: 25 Minutes • 6 servings (3 pieces each)
1 Heat oven to 400°F for dark or nonstick pan (425°F for all other pans). Spray 15x10x1-inch pan 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 Spread pesto to within ½ inch of edges of partially baked crust. Top with 1½ cups of the cheese, the chicken and tomatoes; sprinkle with remaining ½ cup cheese.
4 Bake 5 minutes or until edges of crust are golden brown and cheese is melted. Sprinkle with basil. Cut into 6 rows by 3 rows.
1 Serving: Calories 450; Total Fat 25g (Saturated Fat 8g, Trans Fat 0g); Cholesterol 45mg; Sodium 800mg; Total Carbohydrate 33g (Dietary Fiber 2g); Protein 25g Exchanges: 1½ Starch, ½ Other Carbohydrate, 1 Very Lean Meat, 2 Lean Meat, 3½ Fat Carbohydrate Choices: 2
Easy Success Tip
For an appetizer, cut the pizza into bite-size squares, and insert a party toothpick into each piece.
Go from turf to surf! Use ½ pound cooked shrimp in place of the chicken in this recipe.
prep time: 15 Minutes • start to finish: 25 Minutes • 6 servings
1 Heat oven to 400°F. Grease cookie sheet and hands. Press dough into 12x10-inch rectangle on cookie sheet.
2 Bake 10 to 12 minutes or until edges are beginning to brown. Meanwhile, in medium bowl, mix Alfredo sauce and chicken; spoon evenly over partially baked crust. Top with spinach and cheese.
3 Bake 8 to 10 minutes or until crust is deep golden brown and cheese is melted. Cool 5 minutes before serving.
1 Serving: Calories 280; Total Fat 18g (Saturated Fat 10g, Trans Fat 0.5g); Cholesterol 85mg; Sodium 400mg; Total Carbohydrate 8g (Dietary Fiber 0g); Protein 20g Exchanges: ½ Starch, 1 Very Lean Meat, 1 Lean Meat, ½ High-Fat Meat, 2 Fat Carbohydrate Choices: ½
Easy Success Tip
Add ½ cup thinly sliced mushrooms to the pizza when topping with the spinach.
If you are cooking gluten free, always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.
Bake-Off® Contest 46; 2013 | Sarah Douglass | O’Fallon, Illinois
prep time: 15 Minutes • start to finish: 25 Minutes • 6 servings
1 Heat oven to 425°F. Brush 15x10x1-inch nonstick or dark pan with vegetable oil. Unroll dough in pan. Starting at center, press out dough to edge of pan. Bake about 6 minutes or until light golden brown.
2 Meanwhile, in small bowl, stir preserves, thyme, salt and pepper until well blended.
3 Spread preserves mixture over partially baked crust. Top with chicken, bacon and cheese. Bake 8 to 10 minutes or until cheese is melted and edges are golden brown.
1 Serving: Calories 410; Total Fat 19g (Saturated Fat 8g, Trans Fat 0g); Cholesterol 65mg; Sodium 800mg; Total Carbohydrate 42g (Dietary Fiber 1g); Protein 19g Exchanges: 2 Starch, 1 Low-Fat Milk, ½ Lean Meat, 2½ Fat Carbohydrate Choices: 3
Bake-Off® Contest 46; 2013 | Andria Dobberstein | Newmarket, New Hampshire
prep time: 20 Minutes • start to finish: 30 Minutes • 8 servings
1 Heat oven to 400°F. Spray large dark cookie sheet with cooking spray. Unroll dough on cookie sheet. Bake 8 minutes.
2 Meanwhile, in small microwavable bowl, stir preserves and mustard until well blended. Microwave uncovered on High 20 to 30 seconds or until melted.
3 Sprinkle chicken over partially baked crust. Drizzle with mustard mixture. Top with bacon, 1½ cups of the cheese, the arugula and remaining 1½ cups cheese.
4 Bake 8 to 10 minutes or until cheese is melted.
1 Serving: Calories 430; Total Fat 22g (Saturated Fat 10g, Trans Fat 0g); Cholesterol 85mg; Sodium 680mg; Total Carbohydrate 32g (Dietary Fiber 0g); Protein 28g Exchanges: 1 Starch, 1 Other Carbohydrate, 2 Lean Meat, 1½ Medium-Fat Meat, 1½ Fat Carbohydrate Choices: 2
Bake-Off® Contest 46; 2013 | Wendi Wallerstein | Canyon Country, California
prep time: 20 Minutes • start to finish: 35 Minutes • 8 pizzas
1 Heat oven to 400°F. Separate dough into 8 biscuits. To make naan, place biscuits between layers of waxed paper; roll into 8x6-inch ovals. Brush ovals with 1 tablespoon of the oil. Place on ungreased large cookie sheets, oil side down; brush tops with remaining oil. Bake 7 to 13 minutes or until golden brown.
2 Meanwhile, microwave frozen spinach as directed on box. In large bowl, mix spinach, chicken and 2 tablespoons of the seasoning mix.
3 Spread 2 tablespoons tzatziki on each naan. Top with chicken mixture, cheese and remaining seasoning mix. Bake 2 to 3 minutes or until thoroughly heated.
1 Pizza: Calories 340; Total Fat 17g (Saturated Fat 7g, Trans Fat 0g); Cholesterol 45mg; Sodium 1190mg; Total Carbohydrate 28g (Dietary Fiber 1g); Protein 16g Exchanges: 2 Starch, 1 Very Lean Meat, ½ Medium-Fat Meat, 2½ Fat Carbohydrate Choices: 2
Easy Success Tip
Some Greek seasonings contain a high amount of salt. For best results, look for a Greek seasoning with dried herbs in your grocery store.
Tzatziki is a yogurt cucumber sauce. Look for it in the dairy section of your grocery store.
prep time: 20 Minutes • start to finish: 30 Minutes • 6 servings (3 pieces each)
1 Heat oven to 400°F for dark or nonstick pan (425°F for all other pans). Spray 15x10x1-inch pan 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 partially baked crust. Sprinkle with 1½ cups of the cheese. Top with tomatoes and bell pepper; sprinkle with remaining ½ cup cheese.
5 Bake 8 to 10 minutes or until crust is golden brown and cheese is melted. Garnish with cilantro. Cut into 6 rows by 3 rows.
1 Serving: Calories 420; Total Fat 21g (Saturated Fat 9g, Trans Fat 0g); Cholesterol 65mg; Sodium 1060mg; Total Carbohydrate 33g (Dietary Fiber 2g); Protein 23g Exchanges: 2 Starch, ½ Vegetable, 1½ Lean Meat, 1 Medium-Fat Meat, 2 Fat Carbohydrate Choices: 2
Easy Success Tip
Control the heat in this pizza 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.
prep time: 30 Minutes • start to finish: 50 Minutes • 6 servings (3 pieces each)
1 Heat oven to 400°F for dark or nonstick pan (425°F for all other pans). Spray 15x10x1-inch pan 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 about 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 partially baked crust. Top with roast beef, onion, cheese and bell pepper.
5 Bake 8 to 10 minutes or until crust is golden brown and cheese is melted. Cut into 6 rows by 3 rows
1 Serving: Calories 390; Total Fat 18g (Saturated Fat 8g, Trans Fat 0g); Cholesterol 40mg; Sodium 1000mg; Total Carbohydrate 36g (Dietary Fiber 3g); Protein 21g Exchanges: 1½ Starch, ½ Other Carbohydrate, 1 Vegetable, 1 Lean Meat, 1 Medium-Fat Meat, 2 Fat Carbohydrate Choices: 2½
Easy Success Tip
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.
prep time: 10 Minutes • start to finish: 40 Minutes • 6 servings
1 Heat oven to 400°F. Grease cookie sheet and hands. Press dough into 11-inch round on cookie sheet.
2 Bake 12 to 14 minutes or until edge is beginning to brown. Meanwhile, in medium bowl, mix cooked beef and pizza sauce. Spread on partially baked crust to within ½ inch of edge. Top with bacon and cheese.
3 Bake 8 to 10 minutes or until crust is deep golden brown and cheese is melted. Top with lettuce, tomatoes and pickles. Cool 5 minutes before serving.
1 Serving: Calories 280; Total Fat 18g (Saturated Fat 8g, Trans Fat 1g); Cholesterol 75mg; Sodium 440mg; Total Carbohydrate 9g (Dietary Fiber 1g); Protein 21g Exchanges: ½ Starch, 2 Lean Meat, ½ High-Fat Meat, 1½ Fat Carbohydrate Choices: ½
Easy Success Tip
What are your favorite cheeseburger toppings? Top this tasty gluten-free pizza with the toppings you like best — whether pickle slices or relish, ketchup or mustard — make it your own way!
If you are cooking gluten free, always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.
Bake-Off® Contest 46; 2013 | Sherry Roper | San Diego, California
prep time: 20 Minutes • start to finish: 35 Minutes • 8 servings
1 Heat oven to 400°F. Brush large cookie sheet with 1 teaspoon of the oil. Unroll dough on cookie sheet; press into 13x9-inch rectangle. Brush dough with 1 teaspoon of the oil; sprinkle with ¼ teaspoon salt. Bake 8 minutes.
2 Meanwhile, using sharp knife, thinly slice steak across the grain; cut slices into 1-inch pieces. In 12-inch nonstick skillet heat 1 tablespoon of the oil over high heat. Add steak; cook 2 minutes, stirring occasionally. Remove from heat. Stir in cheese until melted.
3 Spoon steak mixture on partially baked crust; sprinkle with walnuts. Bake 7 to 9 minutes or until crust is deep golden brown.
4 In medium bowl, mix remaining 1 teaspoon olive oil, the lemon juice, ⅛ teaspoon salt and the pepper. Add arugula and toss to coat. Top flatbread with arugula mixture.
1 Serving: Calories 380; Total Fat 24g (Saturated Fat 8g, Trans Fat 0g); Cholesterol 60mg; Sodium 470mg; Total Carbohydrate 21g (Dietary Fiber 1g); Protein 21g Exchanges: 1 Starch, ½ Other Carbohydrate, ½ Very Lean Meat, 2 Lean Meat, 3½ Fat Carbohydrate Choices: 1½
Easy Success Tip
For easier slicing, place meat in the freezer 30 to 60 minutes or until firm but not frozen.
prep time: 10 Minutes • start to finish: 35 Minutes • 6 servings
1 Heat oven to 400°F. Grease cookie sheet and hands. Press dough into 12x10-inch rectangle on cookie sheet.
2 Bake 12 to 14 minutes or until edge is beginning to brown. Meanwhile, in 10-inch skillet, cook beef and sloppy joe sauce over medium heat, stirring occasionally, until hot. Spoon beef mixture over partially baked crust. Sprinkle with cheese.
3 Bake 8 to 10 minutes or until crust is deep golden brown and cheese is melted. Sprinkle with green onions. Let stand 5 minutes before serving.
1 Serving: Calories 270; Total Fat 15g (Saturated Fat 7g, Trans Fat 0.5g); Cholesterol 65mg; Sodium 690mg; Total Carbohydrate 12g (Dietary Fiber 1g); Protein 19g Exchanges: ½ Starch, ½ Other Carbohydrate, 2 Lean Meat, ½ High-Fat Meat, 1 Fat Carbohydrate Choices: 1
Easy Success Tip
Kick up the flavor by adding ¼ teaspoon ground red pepper (cayenne) to the meat mixture, and top with gluten-free shredded pepper Jack cheese instead of the Cheddar.
If you are cooking gluten free, always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.
prep time: 30 Minutes • start to finish: 30 Minutes • 6 servings
1 Heat oven to 400°F for dark or nonstick pan (425°F for all other pans). Spray 14-inch round pizza pan with cooking spray.
2 Unroll dough on pan. Starting at center, press out dough to edge of pan. Bake about 8 minutes or until crust edge begins to set.
3 Meanwhile, in 10-inch skillet, cook bacon 4 to 6 minutes over medium-high heat or until just crispy, stirring frequently. Remove bacon; drain drippings, leaving 1 teaspoon in skillet.
4 In same skillet, add eggs; cook 2 to 3 minutes, stirring frequently, until firm but still moist.
5 Spoon and spread eggs over partially baked crust. Scatter cream cheese over eggs. Top with Monterey Jack cheese, bell pepper, onion and bacon. Bake 9 to 13 minutes or until crust is golden brown and cheese is melted. Cut into 6 wedges. Sprinkle with cilantro, and serve with salsa.
1 Serving: Calories 490; Total Fat 29g (Saturated Fat 14g, Trans Fat 0g); Cholesterol 245mg; Sodium 760mg; Total Carbohydrate 33g (Dietary Fiber 2g); Protein 23g Exchanges: 2 Starch, 2½ Medium-Fat Meat, 3 Fat Carbohydrate Choices: 2
Easy Success Tip
You can use plain Monterey Jack or Cheddar cheese in place of pepper Jack. And you can use flavored cream cheese in place of the plain cream cheese.
If you do not have a round pizza pan, just press the crust into a 15x10x1-inch pan sprayed with cooking spray.
prep time: 10 Minutes • start to finish: 30 Minutes • 6 pizzas
1 Heat oven to 400°F. Grease 2 cookie sheets and hands. Divide dough into 6 pieces; press each into 6-inch round. Place 3 rounds on each cookie sheet.
2 Bake 8 minutes. Top partially baked crusts with remaining ingredients.
3 Bake 6 to 9 minutes or until crusts are deep golden brown and cheese is melted.
1 Pizza: Calories 150; Total Fat 9g (Saturated Fat 3.5g, Trans Fat 0g); Cholesterol 20mg; Sodium 440mg; Total Carbohydrate 8g (Dietary Fiber 1g); Protein 8g Exchanges: ½ Starch, 1 Medium-Fat Meat, ½ Fat Carbohydrate Choices: ½
Easy Success Tip
Customize your pizzas by adding ingredients such as chopped tomato, green bell pepper or mushrooms before topping with cheese.
If you are cooking gluten free, always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.
prep time: 25 Minutes • start to finish: 35 Minutes • 6 servings
1 Heat oven to 400°F. Grease cookie sheet and hands. Press dough into 11-inch round on cookie sheet.
2 Bake 12 to 14 minutes or until edge is beginning to brown.
3 Meanwhile, in 10-inch nonstick skillet, cook and stir chorizo over medium-high heat until no longer pink. Drain; remove to small bowl. Wipe out skillet. Add eggs to skillet; cook over medium-low heat until almost set. Stir in chorizo. Spread ½ cup of the salsa over partially baked crust. Spoon egg mixture over salsa, covering crust completely. Sprinkle with cheese.
4 Bake 8 to 10 minutes or until crust is deep golden brown and cheese is melted. Sprinkle with cilantro. Serve with remaining ½ cup salsa.
1 Serving: Calories 330; Total Fat 25g (Saturated Fat 10g, Trans Fat 0g); Cholesterol 175mg; Sodium 970mg; Total Carbohydrate 9g (Dietary Fiber 1g); Protein 19g Exchanges: ½ Starch, 1 Medium-Fat Meat, 1½ High-Fat Meat, 1½ Fat Carbohydrate Choices: ½
Easy Success Tip
Breakfast pizza also makes a great weeknight supper. Offer additional toppings, such as gluten free sour cream, guacamole or chopped avocado to make it special!
If you are cooking gluten free, always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.
Bake-Off® Contest 46; 2013 | Helen Fields | Paradise, Texas
prep time: 20 Minutes • start to finish: 30 Minutes • 6 servings
1 Heat oven to 400°F. Spray 15x10x1-inch pan with cooking spray. Microwave frozen Brussels sprouts as directed on box. Remove from cooking pouch. Drain; reserve sauce. Coarsely chop Brussels sprouts; sprinkle with salt.
2 Meanwhile, unroll dough in pan. Starting at center, press dough out to edge of pan. Brush with oil. Bake 8 minutes. Remove from oven; immediately spread partially baked crust with honey.
3 Top with Brussels sprouts, cheese and bacon; drizzle with reserved butter sauce. Bake 8 to 12 minutes or until crust is golden brown.
4 Meanwhile, in 8-inch skillet, toast pecans over medium heat 2 to 4 minutes, stirring frequently. Remove pizza from oven; sprinkle with pecans.
1 Serving: Calories 340; Total Fat 14g (Saturated Fat 5g, Trans Fat 0g); Cholesterol 20mg; Sodium 1130mg; Total Carbohydrate 39g (Dietary Fiber 2g); Protein 15g Exchanges: 2 Starch, ½ Other Carbohydrate, ½ Vegetable, 1 Lean Meat, 2 Fat Carbohydrate Choices: 2½
Bake-Off® Contest 46; 2013 | Debbie Reid | Clearwater, Florida
prep time: 25 Minutes • start to finish: 40 Minutes • 8 servings
1 Heat oven to 400°F. Spray 15x10x1-inch pan with cooking spray. Unroll dough in pan; prick dough several times with fork. Bake 8 minutes.
2 Heat pork in microwave as directed on package; set aside.
3 Spread preserves over partially baked crust to within ½ inch of edges. Top with pork, blue cheese, Cheddar cheese and onion.
4 Bake 8 minutes. Top with walnuts. Bake 5 minutes longer or until crust is golden brown and cheese is melted.
1 Serving: Calories 450; Total Fat 26g (Saturated Fat 12g, Trans Fat 0g); Cholesterol 65mg; Sodium 840mg; Total Carbohydrate 32g (Dietary Fiber 1g); Protein 21g Exchanges: 1 Starch, 1 Other Carbohydrate, 1 Very Lean Meat, ½ Medium-Fat Meat, 1 High-Fat Meat, 3 Fat Carbohydrate Choices: 2
Bake-Off® Contest 46; 2013 | Donna Beck | Bonney Lake, Washington
prep time: 20 Minutes • start to finish: 30 Minutes • 6 servings
1 Heat oven to 400°F. Grease large cookie sheet.
2 In small bowl, mix preserves, cream cheese, Sriracha sauce and garlic until well blended.
3 Unroll dough on cookie sheet; press dough into 15x10-inch rectangle. Bake 8 minutes. Spread cream cheese mixture over partially baked crust; top with ham.
4 Bake 6 to 10 minutes or until crust is golden brown. Sprinkle with cilantro.
1 Serving: Calories 360; Total Fat 14g (Saturated Fat 7g, Trans Fat 0g); Cholesterol 50mg; Sodium 1170mg; Total Carbohydrate 44g (Dietary Fiber 1g); Protein 15g Exchanges: 1½ Starch, 1½ Other Carbohydrate, 1½ Medium-Fat Meat, 1 Fat Carbohydrate Choices: 3
Bake-Off® Contest 46; 2013 | Rita Hattrup | San Rafael, California
prep time: 25 Minutes • start to finish: 40 Minutes • 6 servings
1 Heat oven to 400°F. Place oven rack in lower one-third of oven. Spray 15x10x1-inch pan with cooking spray. Unroll dough in pan; press in bottom and halfway up sides. Sprinkle 1 teaspoon of the caraway seed over dough. Bake 12 to 15 minutes or until crust is light golden brown.
2 Meanwhile, in 4-quart saucepan or Dutch oven, heat oil over medium-high heat. Add onions; cook 8 to 10 minutes, stirring frequently, until onions start to caramelize. Add kielbasa; cook 10 minutes, stirring frequently, until mixture is golden brown and caramelized. Stir in sauerkraut.
3 Spread kielbasa mixture over partially baked crust. Top with cheese. Sprinkle with remaining 1 teaspoon caraway seed. Bake 10 to 12 minutes or until crust is deep golden brown and cheese is melted.
1 Serving: Calories 580; Total Fat 35g (Saturated Fat 15g, Trans Fat 1g); Cholesterol 80mg; Sodium 1430mg; Total Carbohydrate 42g (Dietary Fiber 3g); Protein 25g Exchanges: 1½ Starch, 1½ Other Carbohydrate, 1 Medium-Fat Meat, 2 High-Fat Meat, 2½ Fat Carbohydrate Choices: 3
prep time: 25 Minutes • start to finish: 45 Minutes • 6 servings
1 Heat oven to 400°F. Grease 9-inch round cake pan and hands. Press dough in bottom and all the way up side of pan.
2 Bake 12 to 14 minutes or until edge is beginning to brown. Meanwhile, in 10-inch nonstick skillet, cook sausage and ½ cup of the bell pepper 7 to 9 minutes, stirring frequently, until sausage is no longer pink; drain. Stir in mushrooms and pizza sauce. Keep warm over low heat.
3 Spread ½ cup of the cheese evenly in bottom of partially baked crust. Spoon hot sausage mixture over cheese. Top with remaining ½ cup cheese, the tomatoes and remaining ¼ cup bell pepper.
4 Bake 8 to 10 minutes or until crust is deep golden brown and cheese is melted. Let stand 5 minutes before serving.
1 Serving: Calories 260; Total Fat 16g (Saturated Fat 6g, Trans Fat 0g); Cholesterol 35mg; Sodium 790mg; Total Carbohydrate 13g (Dietary Fiber 2g); Protein 14g Exchanges: ½ Starch, 1 Vegetable, ½ Medium-Fat Meat, 1 High-Fat Meat, 1 Fat Carbohydrate Choices: 1
Easy Success Tip
Pass the grated gluten-free Parmesan cheese and crushed red pepper — no Chicago-style pizza is complete without them!
If you are cooking gluten free, always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.
Bake-Off® Contest 46; 2013 | Kelli Haskens | Bensalem, Pennsylvania
prep time: 25 Minutes • start to finish: 35 Minutes • 6 servings
1 Heat oven to 400°F. Brush 1½ teaspoons of the oil on large cookie sheet. Unroll dough on cookie sheet; press into 14x12-inch rectangle. Brush remaining 1 tablespoon oil over dough. Bake 8 minutes.
2 Meanwhile, heat 10-inch nonstick skillet over medium-high heat. Add chorizo; cook 4 to 5 minutes, stirring occasionally, until meat starts to brown. Drain on paper towels. Reduce heat to medium. Add onion; cook 5 minutes, stirring occasionally. Stir in vinegar; cook 5 minutes longer or until onion is soft and caramelized. Remove from heat.
3 Top partially baked crust with cheese, onion, roasted pepper and chorizo. Bake 8 to 10 minutes or until crust is golden brown and cheese is bubbly.
1 Serving: Calories 520; Total Fat 30g (Saturated Fat 14g, Trans Fat 0g); Cholesterol 60mg; Sodium 1280mg; Total Carbohydrate 39g (Dietary Fiber 2g); Protein 25g Exchanges: 1½ Starch, 1½ Low-Fat Milk, 1 Medium-Fat Meat, 3 Fat Carbohydrate Choices: 2½
prep time: 10 Minutes • start to finish: 40 Minutes • 6 servings
1 Heat oven to 400°F. Grease cookie sheet and hands. Press dough into 11-inch round on cookie sheet.
2 Bake 12 to 14 minutes or until edge is beginning to brown. Spread partially baked crust with pizza sauce to within ½ inch of edge. Top with bell pepper, mushrooms and cheese.
3 Bake 8 to 10 minutes or until crust is deep golden brown and cheese is melted. Top with basil leaves. Cool 5 minutes before serving.
1 Serving: Calories 100; Total Fat 5g (Saturated Fat 2g, Trans Fat 0g); Cholesterol 10mg; Sodium 260mg; Total Carbohydrate 8g (Dietary Fiber 1g); Protein 6g Exchanges: ½ Starch, ½ Vegetable, ½ Medium-Fat Meat, ½ Fat Carbohydrate Choices: ½
Easy Success Tip
Kick up the flavor a notch by sprinkling the pizza with crushed red pepper.
If you are cooking gluten free, always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.
Gluten-Free Baking Tips
Our gluten-free refrigerated dough products offer the option to make pizzas, cookies and pies that are gluten free. For the best results, be sure to follow the directions on the package and in individual recipes. Here are some general gluten-free baking tips to help make your efforts a success.
prep time: 15 Minutes • start to finish: 30 Minutes • 6 servings (3 pieces each)
1 Heat oven to 400°F for dark or nonstick pan (425°F for all other pans). Spray 15x10x1-inch pan with cooking spray.
2 Heat 10-inch skillet over medium heat. Add oil and onion; cook about 5 minutes, stirring occasionally, until onion is softened and starting to brown. Reserve ½ cup pear. Stir remaining pear into onion. Cook 2 minutes, stirring frequently.
3 Unroll dough in pan; starting at center, press dough into 15x10-inch rectangle. Bake about 8 minutes or until light brown.
4 Top partially baked crust evenly with provolone cheese. Top with pear mixture and Gorgonzola cheese.
5 Bake 8 to 10 minutes or until crust is golden brown and cheese is melted. Top with spinach and reserved ½ cup pear slices. Cut into 6 rows by 3 rows.
1 Serving: Calories 380; Total Fat 18g (Saturated Fat 9g, Trans Fat 0g); Cholesterol 30mg; Sodium 830mg; Total Carbohydrate 38g (Dietary Fiber 3g); Protein 17g Exchanges: 2 Starch, ½ Other Carbohydrate, ½ Vegetable, ½ Lean Meat, 1 Medium-Fat Meat, 2 Fat Carbohydrate Choices: 2½
Easy Success Tip
Using Gorgonzola cheese here will help you cut down on fat but not on flavor. Gorgonzola has a strong and slightly pungent flavor, so you need only a small amount to make a big flavor impact.
If you are serving a crowd, cut into small squares, and this pizza can serve 24!
prep time: 10 Minutes • start to finish: 35 Minutes • 6 servings
1 Heat oven to 400°F. Grease cookie sheet and hands. Press dough into 11-inch round on cookie sheet.
2 Bake 12 to 14 minutes or until edge is beginning to brown. Spread partially baked crust with pizza sauce to within ½ inch of edge. Top with cheese and tomato.
3 Bake 8 to 10 minutes or until crust is deep golden brown and cheese is melted. Top with basil leaves. Cool 5 minutes before serving.
1 Serving: Calories 100; Total Fat 5g (Saturated Fat 2g, Trans Fat 0g); Cholesterol 10mg; Sodium 260mg; Total Carbohydrate 8g (Dietary Fiber 1g); Protein 6g Exchanges: ½ Starch, ½ Medium-Fat Meat, ½ Fat Carbohydrate Choices: ½
Easy Success Tip
Fresh basil adds a wonderful flavor to this pizza, but don’t worry if you don’t have any. You can sprinkle 1 teaspoon dried basil over the pizza sauce before adding the tomato slices.
If you are cooking gluten free, always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.
Bake-Off® Contest 46; 2013 | Niya Mukherjee | Durham, North Carolina
prep time: 30 Minutes • start to finish: 45 Minutes • 6 servings
1 Heat oven to 400°F. Cut thin slice from base of each head of garlic. Rub each head with 1 teaspoon of the oil. Wrap heads individually in foil. Bake 30 minutes; remove from oven. Cool 5 minutes. Separate and peel cloves, or squeeze flesh from skins; discard skins.
2 Meanwhile, in 12-inch skillet, heat 2 tablespoons of the oil over medium-high heat. Add 1 package of the mushrooms; cook 2 minutes without stirring. Cook 2 minutes longer, stirring occasionally; drain. Place in large bowl. Repeat with 2 more tablespoons of the oil and the remaining mushrooms.
3 Place beans and 2 tablespoons of the oil in food processor. Cover; process about 30 seconds or until smooth.
4 Grease large cookie sheet with remaining 1 tablespoon oil. Unroll dough on cookie sheet. Press edges of dough with fork to create decorative border. Bake 6 minutes; remove from oven. Spread beans over partially baked crust to within ½ inch of edges. Sprinkle with cheese. Top with sage, mushrooms (drain, if necessary) and roasted garlic. Sprinkle with salt and pepper.
5 Bake about 10 minutes or until golden brown.
1 Serving: Calories 550; Total Fat 30g (Saturated Fat 8g, Trans Fat 0g); Cholesterol 20mg; Sodium 770mg; Total Carbohydrate 46g (Dietary Fiber 6g); Protein 23g Exchanges: 2½ Starch, 1½ Vegetable, 2 Lean Meat, 4½ Fat Carbohydrate Choices: 3
prep time: 15 Minutes • start to finish: 25 Minutes • 6 servings (3 pieces each)
1 Heat oven to 400°F for dark or nonstick pan (425°F for all other pans). Spray 15x10x1-inch pan with cooking spray.
2 Unroll dough in pan; starting at center, press dough into 15x10-inch rectangle. Bake 4 to 6 minutes or until edges begin to set.
3 In small bowl, stir 6 tablespoons of the pesto with the garlic. Spread over partially baked crust. Sprinkle with cheese. Top with potato slices, and brush remaining 2 tablespoons pesto over potatoes.
4 Bake 8 to 10 minutes or until crust is golden brown and cheese is melted. Garnish with green onions. Cut into 6 rows by 3 rows.
1 Serving: Calories 440; Total Fat 24g (Saturated Fat 7g, Trans Fat 0g); Cholesterol 25mg; Sodium 790mg; Total Carbohydrate 39g (Dietary Fiber 3g); Protein 18g Exchanges: 2½ Starch, 1½ Lean Meat, 3½ Fat Carbohydrate Choices: 2½
Easy Success Tip
Chopped roasted garlic in water, available in jars, is a great convenience item to keep on hand. You can also use fresh garlic, or roast your own.
Use purchased pesto, found near the refrigerated pasta in your supermarket.
prep time: 10 Minutes • start to finish: 30 Minutes • 6 pizzas
1 Heat oven to 400°F. Grease 2 cookie sheets and hands. Divide dough into 6 pieces; press each into 6-inch round. Place 3 rounds on each cookie sheet.
2 Bake 8 minutes. In bowl, mix beans and salsa. Top partially baked crusts with bean mixture and cheese.
3 Bake 6 to 9 minutes or until crusts are deep golden brown and cheese is melted. Sprinkle with green onions.
1 Pizza: Calories 220; Total Fat 10g (Saturated Fat 6g, Trans Fat 0g); Cholesterol 30mg; Sodium 670mg; Total Carbohydrate 22g (Dietary Fiber 6g); Protein 12g Exchanges: 1½ Other Carbohydrate, ½ Vegetable, 1 Very Lean Meat, ½ High-Fat Meat, 1 Fat Carbohydrate Choices: 1½
Easy Success Tip
Try a chicken and black bean pizza — add about a cup of shredded cooked chicken to the black bean mixture.
If you are cooking gluten free, always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.
Bake-Off® Contest 46; 2013 | Kim Doyle Wille | Carbondale, Colorado
prep time: 20 Minutes • start to finish: 30 Minutes • 6 servings
1 Heat oven to 425°F. Spray large cookie sheet with cooking spray. Unroll dough on cookie sheet; press into 16½x11½-inch rectangle. Bake 5 minutes.
2 Meanwhile, cut shrimp in half; place in medium bowl. In small bowl, beat peanut butter, marmalade, chili garlic paste and hot water with whisk until thoroughly blended. Add 2 tablespoons of the peanut butter mixture to shrimp; stir thoroughly to coat. Spread remaining peanut butter mixture over partially baked crust to within ¼ inch of edges. Top with cheese and shrimp mixture.
3 Bake 6 to 8 minutes or until cheese is melted and crust is deep golden brown. Remove from oven; sprinkle with cilantro.
1 Serving: Calories 550; Total Fat 30g (Saturated Fat 10g, Trans Fat 0g); Cholesterol 105mg; Sodium 1090mg; Total Carbohydrate 41g (Dietary Fiber 3g); Protein 29g Exchanges: ½ Starch, 2 Other Carbohydrate, 3 Very Lean Meat, 1 High-Fat Meat, 4 Fat Carbohydrate Choices: 3
