Creole Pizza

INGREDIENTS

1 can tomato sauce, (8 ounces)
1 teaspoon dried oregano
1/2 teaspoon dried basil
1/2 teaspoon salt
1/4 teaspoon garlic powder
1/8 teaspoon pepper
4 drops red pepper sauce
2 cups baking mix
1/2 cup cold water
1/2 cup shredded Monterey Jack cheese
1/3 cup chopped green pepper
1/3 cup chopped onion
1 package frozen sliced okra, thawed, drained (10 ounces)
1 1/2 cups frozen peeled medium shrimp, thawed
1 tomato, seeded and chopped
1 cup shredded mozzarella cheese

DIRECTIONS

Heat oven to 425°. Combine tomato sauce with oregano, basil, salt, garlic powder, pepper, and hot pepper sauce. Mix baking mix and the cold water. Roll into 12-inch circle on cookie sheet; pinch edge, forming 1/2-inch rim.Sprinkle shredded  cheese over crust; spread with pizza sauce. Top with pepper, onion, okra, shrimp and chopped tomato. Sprinkle with the shredded mozzarella cheese. Bake until crust is golden brown, 20 to 25 minutes.

Wild Mushroom Pizza

INGREDIENTS

3 bacon slices, cut crosswise into 1/2-inch pieces
2 tablespoons olive oil
1/4 cup halved peeled large garlic cloves (about 2 1/2 ounces)
12 ounces assorted fresh wild mushrooms, thinly sliced
1/2 red bell pepper, cut into matchstick-size strips
1 10-ounce purchased fully baked thin pizza crust
1 cup (packed) mixed shredded Italian cheeses (about 4 ounces)

DIRECTIONS

Cook bacon in large skillet over medium heat until golden, about 10 minutes. Using slotted spoon, transfer bacon to paper towels. Pour off drippings from skillet. Add oil and garlic to skillet. Cover and cook over low heat until garlic is golden, stirring occasionally, about 15 minutes. Add mushrooms and bell pepper; cover and cook over high heat until vegetables are tender, stirring often, about 5 minutes. Season with salt and pepper. (Can be made 8 hours ahead; chill bacon and vegetables.)

Preheat oven to 450°F. Place pizza crust on baking sheet. Sprinkle cheeses, then vegetable mixture and bacon over crust. Bake until cheeses melt, about 15 minutes. Remove from oven. Let stand 2 minutes. Cut into wedges and serve.

Pizza Marguerite

INGREDIENTS

3/4 lb Pizza Dough Semolina or cornmeal for -dusting
1 tb Olive oil preferably -extra virgin
1/2 c Tomato Sauce
2 oz Mozzarella cheese sliced -1/8 inch thick
Salt & freshly ground black -pepper to taste
1/2 c Loosely packed fresh basil leaves (1 small bunch) thoroughly rinsed
1/4 c Freshly grated Parmesan cheese

DIRECTIONS

Place a pizza stone, baking tiles or an inverted baking sheet on the bottom or on the lowest rack of a cold oven; preheat for 30 minutes to 500 degrees F or the highest setting.

Place dough on a lightly floured surface and pat into a disk. Use a rolling pin or your hands to roll or stretch the dough into a circle that is 1/4 inch thick and 10 to 12 inches in diameter. Transfer to a semolina or cornmeal dusted pizza peel or inverted baking sheet. Brush the dough with a little of the olive oil to the edge.

Spread tomato sauce over the dough to within 1/2 inch of the edge. Distribute mozzarella slices over the tomato sauce and season with salt and pepper. Arrange basil leaves over the mozzarella reserving a few for garnish if you wish. Sprinkle with Parmesan. Drizzle with the remaining olive oil. Carefully slide the pizza onto the heated pizza stone and bake for 6 to 8 minutes or until the bottom is crisp and browned and the top is bubbling. Garnish with the reserved basil leaves if desired