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Picture Perfect Pizzas

Beef & Roasted Red Pepper Pizza Beef & Roasted Red Pepper Pizza
Gourmet White Pizza Gourmet White Pizza
Pizza Roll-Ups with Dipping Sauce Pizza Roll-Ups with Dipping Sauce
Spinach Garlic Pizza Spinach Garlic Pizza
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Aloha Canadian Bacon Pizza
1 can (8 oz.) reduced fat refrigerated crescent dinner rolls 
1/2 cup Philadelphia Garden Vegetable Light Cream Cheese Spread 
6 slices Oscar Mayer Ready to Serve Canadian Bacon, cut into bite-sized pieces 
1/2 of a small green pepper, chopped (about 1/2 cup) 
1 can (8 oz.) crushed pineapple, well drained  

Preheat oven to 375°F. Unroll crescent dough onto greased baking sheet; press into 12x9-inch rectangle, firmly pressing perforations together to seal. Bake 10 min. Remove from oven, leaving oven on. Spread crust evenly with cream cheese spread; top with remaining ingredients. Return pizza to oven. Bake an additional 10 min. or until crust is golden brown. Cut into 6 pieces to serve.

Beef & Roasted Red Pepper Pizza
1/4 cup roasted red peppers 
1 Tbsp. Kraft Sweet 'N Sour Sauce 
1 piece flat bread (10x6 inch) 
12 slices Oscar Mayer Shaved Roast Beef 
2 Tbsp. Athenos Feta Cheese with Peppercorn 
 
Preheat broiler. Place peppers and sweet-and-sour sauce in food processor container; cover. Process until smooth. Spread onto bread; top evenly with the meat and cheese.  Broil 4 min. or until cheese just begins to melt. Cut into 4 rectangles to serve.

California-Style Barbecue Chicken Pizza
3/4 lb. boneless skinless chicken breast halves, cut into thin strips 
1 medium green pepper, cut into strips 
1/4 cup thin red onion slices 
1 prepared pizza crust (12 inch) 
1/3 cup Bull's-Eye Original Barbecue Sauce 
1-1/2 cups Kraft Shredded Pizza! Mozzarella & Cheddar Cheese 
 
Preheat oven to 400°F. Spray large skillet with cooking spray. Add chicken, green pepper and onion; cook and stir on medium-high heat 4 to 5 min. or until chicken is cooked through. 
Place crust on baking sheet; spread with barbecue sauce. Top with chicken mixture; sprinkle with cheese.  Bake 15 to 18 min. or until cheese is melted and crust is golden brown.

Chicken Feta Pizza
1 prepared pizza crust (12 inch) 
1 Tbsp. olive oil 
1 cup Kraft Shredded Mozzarella Cheese, divided 
1 pkg. (6 oz.) Oscar Mayer Italian Style Chicken Breast Strips, chopped 
1 medium tomato, halved, thinly sliced 
1 pkg. (4 oz.) Athenos Crumbled Feta Cheese with Basil & Tomato 

Preheat oven to 450°F. Place crust on baking sheet. Spread crust with olive oil. Sprinkle with 3/4 cup of the mozzarella cheese. Top with chicken, tomato and feta cheese. Sprinkle with remaining 3/4 cup mozzarella cheese.  Bake 10 to 12 minutes or until cheese is melted and crust is golden brown. Let stand 5 minutes before cutting to serve.

Chicken Parmesan Pizza
1 prepared pizza crust (12 inch) 
3/4 cup spaghetti sauce 
1 pkg. (6 oz.) Oscar Mayer Italian Style Chicken Breast Strips 
1 cup Kraft 2% Milk Shredded Reduced Fat Mozzarella Cheese 
1/3 cup Kraft 100% Grated Parmesan Cheese 
1 small onion, sliced, separated into rings 
1/2 cup green pepper slices

Preheat oven to 450°F. Place pizza crust on baking sheet; spread crust with spaghetti sauce. 
Top with chicken breast strips, cheeses, onion and green pepper. Bake 8 to 10 minutes or until mozzarella cheese is melted.

Gourmet White Pizza
2 tablespoons butter, melted
1 tablespoon olive oil
3 tablespoons minced garlic
2 tablespoons sun-dried tomato pesto
1 teaspoon dried basil
1 teaspoon dried oregano
1 tablespoon grated Parmesan cheese
1 cup Alfredo sauce
2 cups chopped cooked chicken breast meat
1 (12 inch) pre-baked pizza crust
1 medium tomato, sliced
1 (4 ounce) package feta cheese

Preheat the oven to 375 degrees F (190 degrees C).
In a small bowl, mix together the butter, olive oil, garlic, pesto, basil, oregano, Parmesan cheese and Alfredo sauce. Arrange the chicken on top of the pizza crust. Pour the Alfredo sauce mixture evenly over the chicken. Top with tomato and feta cheese.
Bake for 10 to 15 minutes in the preheated oven, until the crust is lightly browned and toppings are toasted. Cut into wedges to serve.

Grilled Beef 'N Vegetable-Topped Pizza
1 lb. ground beef 
3/4 cup spaghetti sauce 
1/4 cup A.1. Bold & Spicy Steak Sauce 
1 lb. frozen pizza dough, thawed 
2 Tbsp. olive oil, divided 
1 cup Kraft Shredded Mozzarella Cheese 
1/4 cup chopped tomatoes 
1/4 cup sliced green onions 
1/4 cup sliced pitted ripe olives

Preheat grill to low. Brown meat in large skillet on medium-high heat; drain. Stir in spaghetti sauce and steak sauce; cook until heated through, stirring frequently. 
Meanwhile, divide pizza dough in half; shape each piece into 8-inch round. Brush evenly with half of the oil. Place pizza rounds, oil-sides down, directly on grate of grill. Grill 5 to 7 min. or until bottoms of crusts are golden brown. Brush tops with remaining oil; turn over. 
Top pizzas evenly with with meat mixture, cheese, tomatoes, onions and olives; cover grill with lid. Grill an additional 5 to 7 min. or until bottoms of pizzas are golden brown and cheese is melted. Cut each into 4 wedges to serve.

Mini Pizza Bagels
6 mini bagels, split, toasted 
1/4 cup pizza sauce 
3/4 cup Kraft Hearty Italian Style Shredded Cheese

Preheat broiler. Spread cut sides of bagel halves evenly with sauce; sprinkle with cheese. 
Broil, 4 to 6 inches from heat, 2 to 3 min. or until cheese is melted. Serve warm.

Pepperoni Pizza Bake
1 (16 ounce) package wide egg noodles
2 1/4 cups pizza sauce, divided
1 cup sliced fresh mushrooms
1 (2.25 ounce) can sliced ripe olives, drained
1 (3.25 ounce) package sliced pepperoni
2 cups shredded mozzarella cheese

Cook noodles according to package directions; drain. In a bowl, combine noodles and 3/4 cup pizza sauce. Transfer to a greased 13-in.x 9-in.x 2-in. baking dish. Top with remaining pizza sauce. Layer with the mushrooms, olives and pepperoni. Sprinkle with cheese. Bake, uncovered, at 375 degrees F for 15-18 minutes or until heated through and cheese is melted.

Pizza Roll-Ups with Dipping Sauce
2 Tbsp. butter, melted 
1/4 tsp. Italian seasoning 
1/4 tsp. garlic powder 
1 can (13.8 oz.) refrigerated pizza crust 
1 cup Kraft 2% Milk Shredded Reduced Fat Mozzarella Cheese 
2 Tbsp. chopped onions 
1 pkg. (9 oz.) Oscar Mayer Shaved Oven Roasted Turkey Breast 
1-1/2 cups marinara sauce 

Preheat oven to 400°F. Mix butter, Italian seasoning and garlic powder until well blended; set aside. Unroll dough onto ungreased baking sheet. Press into 15x10-inch rectangle; brush with half of the butter mixture. Sprinkle with cheese and onions; top evenly with turkey. Starting at one of the short ends, roll up dough to form log. Pinch seams and ends together to seal. Position log lengthwise, seam-side down, in center of baking sheet. Brush with remaining butter mixture. Bake 15 min. or until lightly browned. Let stand 5 min. Cut crosswise into 12 slices. Serve with the marinara sauce.

Southwestern Bacon & Eggs Pizza
6 eggs 
1/4 cup milk 
1/4 cup sliced green onions 
1 pkg. (2.1 oz.) Oscar Mayer Ready to Serve Hearty Thick Cut Bacon, divided 
1 Italian pizza crust (11 inch) 
1/2 cup Taco Bell Home Originals Thick 'N Chunky Mild Salsa 
1 cup Kraft Mexican Style Shredded Four Cheese, divided

Preheat oven to 400°F. Beat eggs, milk and onions in medium bowl with wire whisk until well blended. Pour into medium nonstick skillet sprayed with cooking spray. Cook on medium heat 5 min. or until egg mixture is set but still moist, stirring occasionally. Meanwhile, heat bacon as directed on package; cool slightly. Cut crosswise into 1/2-inch-wide pieces. 
Place crust on pizza pan or baking sheet; spread evenly with salsa. Top with 1/2 cup of the cheese, 2/3 of the bacon pieces and the egg mixture; sprinkle with the remaining bacon pieces and remaining cheese. Bake 10 min. or until cheese is melted.

Spaghetti-Crust Pizza
1 egg 
1/4 cup milk 
8 oz. spaghetti, cooked, drained 
3/4 lb. ground beef 
1 can (14 oz.) tomato sauce 
1 env. Good Seasons Garlic & Herb Salad Dressing & Recipe Mix 
1 cup Kraft Shredded Mozzarella Cheese 
1/4 cup Kraft 100% Grated Parmesan Cheese  
 
Preheat oven to 350ºF. Beat egg and milk in large bowl until well blended. Add spaghetti; toss to coat. Spread evenly onto greased 12-inch pizza pan. 
Brown meat in medium skillet; drain. Stir in tomato sauce and salad dressing mix. Spread over spaghetti crust; sprinkle with cheeses.  Bake 20 to 25 min. or until heated through.

Spinach Garlic Pizza
1 Tbsp. olive oil 
1 clove garlic, minced 
1 prepared pizza crust (12 inch) 
1 pkg. (10 oz.) frozen chopped spinach, thawed, squeezed dry 
1 cup Kraft Shredded Mozzarella Cheese 
1 small tomato, cut into thin slices 
1 pkg. (4 oz.) Athenos Crumbled Feta Cheese with Garlic & Herb 
1 tsp. chopped fresh rosemary 
 
Preheat oven to 450°F. Mix oil and garlic in small microwavable bowl. Microwave on HIGH 30 seconds. Place pizza crust on baking sheet; brush entire surface with oil mixture. 
Top with spinach, mozzarella cheese, tomato slices and feta cheese; sprinkle with rosemary. 
Bake 10 to 12 minutes or until cheese is melted and crust is golden brown. Let stand 5 minutes before cutting into slices to serve.

Taco Pizza
1 lb. lean ground beef 
1 pkg. (10.75 oz.) Taco Bell Home Originals Taco Dinner 
1 prepared pizza crust (12 inch) 
1 cup Kraft Mexican Style Shredded Cheese 
1 cup shredded lettuce 
1 large tomato, chopped

Preheat oven to 400°F. Cook meat with Taco Seasoning Mix as directed on package; spread evenly onto pizza crust. Sprinkle with cheese. 
Bake 8 to 10 min. or until crust is golden brown and cheese is melted.  Top with lettuce and tomatoes. Crush Taco Shells; sprinkle over pizza. Drizzle with Salsa. Cut into 12 slices.  

Turkey Tomato Pizza
1 (10 ounce) can refrigerated pizza crust
2 teaspoons sesame seeds
1/4 cup reduced-fat mayonnaise
1/4 teaspoon grated lemon peel
1 cup (4 ounces) shredded reduced-fat Mexican-blend cheese
1 teaspoon dried basil
1/4 pound thinly sliced deli turkey, julienned
3 bacon strips, cooked and crumbled
2 small tomatoes, thinly sliced
1 cup shredded reduced-fat Swiss cheese
2 tablespoons thinly sliced green onions

Unroll the pizza crust onto a 15-in. x 10-in. x 1-in. baking pan coated with nonstick cooking spray. Flatten dough and build up edges slightly. Prick dough several times with a fork; sprinkle with sesame seeds. Bake at 425 degrees F for 10-12 minutes or until lightly browned.
Combine the mayonnaise and lemon peel; spread over crust. Sprinkle with Mexican or mozzarella cheese and basil. Top with turkey, bacon, tomatoes and Swiss cheese. Bake for 7-9 minutes or until the crust is golden brown and cheese is melted. Sprinkle with onion.

Vegetable Pizza
2 (8 ounce) packages refrigerated crescent rolls
2 (8 ounce) packages cream cheese, softened
1 cup mayonnaise
1 (1 ounce) package dry Ranch-style dressing mix
1 cup fresh broccoli, chopped
1 cup chopped tomatoes
1 cup chopped green bell pepper
1 cup chopped cauliflower
1 cup shredded carrots
1 cup shredded Cheddar cheese

Preheat oven to 375 degrees F (190 degrees C).
Roll out the crescent roll dough onto a 9x13 inch baking sheet, and pinch together edges to form the pizza crust.
Bake crust for 12 minutes in the preheated oven. Once finished cooking, remove crust from oven and let cool 15 minutes
without removing it from the baking sheet.
In a small mixing bowl, combine cream cheese, mayonnaise, and dry Ranch dressing.
Spread the mixture over the cooled crust. Arrange broccoli, tomato, green bell pepper, cauliflower, shredded carrots,
and Cheddar cheese over the cream cheese layer. Chill for one hour, slice and serve.

Dessert Pizza
1 (18 ounce) package refrigerated sugar cookie dough
1 (8 ounce) container frozen whipped topping, thawed
1/2 cup sliced banana
1/2 cup sliced fresh strawberries
1/2 cup crushed pineapple, drained
1/2 cup seedless grapes, halved

Preheat oven to 350 degrees F (175 degrees C). Press cookie dough evenly into a 12 inch pizza pan. Bake in preheated oven for 15 to 20 minutes, until golden brown. Cool in pan on wire rack. Spread whipped topping over cooled crust. Arrange fruit in a decorative pattern. Refrigerate until ready to serve.

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