Cream Cheese Pizza Crust

IMG_7859

When I saw this recipe on Facebook, I almost thought gross, I’m not going to try this.  I’m just saying.  Who would ever think to make a pizza crust with cream cheese?  Well, let me tell you that this is amazing.

I’m a huge pizza lover (no it doesn’t compare to Zantigo, but home made pizza is on the top of my list.

This crust has one of the best flavors.  It’s got the carbs gone!  Ok fine, the cheese (which was fat free I might add) may not be the best, and yes there’s the cream cheese factor, but all things in moderation.  Plus this was too fun not to make.  I popped two of these pans in the oven because I knew I was going to eat at least one of the pans!!!!  Mine had onions, black olives, pepperoni, sausage.  The other pizza, which the kids and Craig ate, had just pepperoni and sausage on it.  They just don’t know what they are missing.  In fact neither will you unless you put this on your recipe list to make for dinner.  Super easy, super tasty and the kids love helping too!

And you know how you’re supposed to wait 2o minutes after you’re feeling satisfied, not full, but satisfied to see if you are still hungry?  That wasn’t even a thought process in my brain!  I ate until I couldn’t eat anymore.  I know, great example!  And what wasn’t gone that night form my pan, I ate cold for lunch the next day!!

Cream Cheese Pizza Crust
Cuisine: Pizza
Author: Patricia
Ingredients
  • Pre-heat oven to 350 degrees.
  • Crust
  • 1 (8 oz) package of full fat cream cheese, room temperature
  • 2 eggs
  • 1/4 tsp ground black pepper
  • 1 tsp garlic powder
  • 1/4 cup grated parmesan cheese
  • Topping
  • 1/2 cup pizza sauce
  • 1 1/2 cups shredded mozzarella cheese
  • toppings – pepperoni, ham, sausage, onions, green olives – whatever you love on your pizza.
  • Garlic powder
Instructions
  1. Lightly spay a 9×13 baking dish with cooking spray. With a handheld mixer, mix cream cheese, eggs, pepper, garlic powder and parmesan cheese until combined. Spread into baking dish. Bake for 12-15 minutes, our until golden brown. Allow crust to cool for 10 minutes.
  2. Spread pizza sauce on crust. Top with cheese and toppings. Sprinkle pizza with garlic powder. Bake 8-10 minutes, until cheese is melted.

Simply delicious!  Can’t say anything else.  Just awesome.  Go ahead and try it.  Reach out of your normal pizza box and try it!

Have an awesome day and enjoy!

Patricia – Two Girls Cooking 😉

Source

Plain Chicken

Crock Pot Pizza Pasta

Pizza and Pasta mixed together?  Cooked in the crockpot?  Yum written all over this one.  I found this one on Pinterest.  I’ll admit that I haven’t had the time to Pin/Cook and blog/bake much at all.  But we do have to eat don’t we!!  The house smells really good with the pizza smells going on in here.  It’s a hot fall day and I know that this recipe is more for a cool fall day, but it’s fall and it’s time to bring on the slow cooker meals.

 

I wanted to do a pasta recipe, but wanted something other than the usual ziti or lasagna. Then I remembered a pizza casserole I did a few years ago and thought, why not try it in a crock pot? So, here it is. I’m really pleased with how it turned out! It’s delicious and hearty and it feeds a crowd. Hope you like it!

1 lb. rigatoni (uncooked)
2 jars tomato sauce (or your own marinara sauce)
1 tbs. dried oregano
1 lb. ground turkey (I used 1.5lbs)
1 onion, roughly chopped
4 cups shredded mozzarella cheese
sliced pepperoni

In a large skillet, brown the ground turkey. Remove from pan and set aside. Meanwhile, mix the sauce, uncooked pasta, and oregano in a large bowl until the pasta is well coated. Spray the inside of a large crock pot with cooking spray.

Now make layers using half of each ingredient and then repeat using the other half. Layer in this order: Pasta, turkey, onions, cheese, and pepperoni.  Place slices of pepperoni on the top and sprinkle with a little more oregano. Cook on low for about 4 hours (my crock pot cooks faster than the 6 hours required).

I would have loved to add more toppings but as we all know there are those that do not eat olives or mushrooms or any kind of peppers of any color!  Pepperoni and onions will do just fine (hoping the onions will blend in with the rest)!!

Quick, easy, super kid friendly.

Have a great week.

Patricia – Two Girls Cooking 😉

Source:

Cooking with Joey

Pizza Pasta Pie

I found a fun, healthy recipe in “Eat More of What You Love” cookbook.   Who doesn’t love Pizza?  And who doesn’t love Pasta?  Well combine them together and you have Pizza Past Pie!

So who says you can’t eat what you love and have it be good for you?  Well I’ve been doing my best to be good!

A lot of families go out for dinner after work or before their kids have sports, etc.  But I’d rather cook a meal at home and have fun in creating something new an fun for the family.  This was no exception.  (Oh and don’t get me wrong – nothing can replace Zantigo for me!!)

I had a lot of fun making this.  My son has been in town from Duluth and so I tried to find some new things for him to try with us.  One of his least favorite meals in spaghetti!  On his first day here he asked what was for dinner and I told him not to ask…so he knew that it was spaghetti.  I did remind him that the last time I made spaghetti he liked it.  He admitted it.

My other half liked it too.  He has come to say any time that I make something new: “This is good!”.  I’ll say thank you and he’ll respond by saying: “It was alright!” Which just means that he has to try and give me a hard time because he liked something new!!!

Simple, fun, and awesome tasting.  And when the family likes it, I’ve won the battle for that day!  Today I won!

Ingredients

6oz dry spaghetti

1 large egg, lightly beaten

1/4 cup, plus  2tbs grated Parmesan cheese, divided

1/2 pound ground turkey (the recipe calls for ground beef )

2 cups mushrooms (I had to leave out 😦 )

1.5 cups marinara sauce

1/2 tsp oregano

1 cup skim ricotta cheese

3/4 cup shredded part skim mozzarella cheese

Directions

1.  Preheat the oven to 350 degrees.  Lightly spray a 9 inch pie plate with cooking spray.

2.  Cook the spaghetti according to the package directions, drain, rinse, and shake well to remove access water.  Place in a large bowl and toss with the egg and 1/4 cup of the Parmesan cheese.  Press the spaghetti on the bottom and up the sides of the prepared pie plate and set aside.

3.  Spray a medium non-stick skillet with cooking wary and place over medium high heat.  Add the beef and mushrooms, if desired, and cook for 5-7 minutes until turkey/beef is cooked through and browned.  Add the marinara sauce and oregano, stir to combine, and cook 3-4 minutes.  Give the ricotta a stir and spoon onto the spaghetti crust, spreading evenly.  Spoon the meet sauce on the ricotta layer.  Sprinkle with the mozzarella and remaining Parmesan cheese.

4.  Bake for 3o minutes or until fully heated through.  Remove from oven and let stand 10 minutes before cutting into six wedges to serve.

Nutritional Information Per Serving:  Calories 290 | Carbs 26g (Sugars 2g) | Total fat 12g (saturated fat 6g) | Protein 24g | Fiber 5g | Cholesterol 80mg | Sodium 410mg | Food exchanges: 3 Lean Meat, 1 Starch, 1 Vegetable, 1 Fat.

Never be afraid to try something new.   Never think that exchanging ingredients in a recipe will take away the flavor from the dish because from what I’ve tried so far it hasn’t.  This was a very good pasta/pizza dinner that had the flavor of lasagna.

Happy Cooking.

Patricia – Two Girls Cooking : )

Source

Eat More of What You Love

Bubble Up Pizza

There was a time that we had pizza every Friday night.  So much so that when I would make out our weekly menu, Caleb would always say that Tacos are Thursdays and pizza if Friday dinner.

For some reason we got away from the pizza night.  But pizza is one of Caleb’s favorite things to eat.

When I found this recipe I thought to myself, if I tell him it’s pizza, which it really is, he’ll like it.  It may look a little different, but it is called “pizza”.

This was messy and fun to make.  I didn’t have an oven safe pan so I used a glass baking dish instead.  I was going to wrap tin foil around the handle, but thought better be safe than sorry!

Ingredients:

  • 2 containers refrigerated biscuit dough, 6 biscuits each (I used Pillsbury)
  • 1 jar pizza sauce
  • 2 cups shredded mozzarella cheese, divided (I used fat free)
  • 1 cup pepperoni (or other favorite toppings) (I used Canadian bacon)
  • 5 fresh basil leaves (forgot basil at the store so I used dried)

Preparation: Preheat oven as per directions on dough. With a sharp knife, divide each biscuit into 4. In a large bowl, combine diced biscuit dough, sauce, 1 1/2 cups cheese and toppings. Stir to combine.

Pour mixture into greased oven safe skillet or 9×13 baking pan. Chiffonade the basil and sprinkle on top along with remaining cheese. Bake according to directions on dough, checking to make sure dough is cooked through and cheese is bubbling (I always bake mine for an additional 5 minutes. Let cool 5 minutes before serving.

I think the best part of cooking dinner is that you include the kids with what you’re making.  They love to be a part of what they eat.  And it makes them feel proud!

When this came out of the oven, Brooklyn actually asked why it looked so “bubbly”.  Caleb said this sure doesn’t look like pizza, but they both ate it and they both asked for more!

Have a great week.  Enjoy!

Patricia – Two Girls Cooking

Source

Pass the Sushi

Pizza Roll Ups

 

At least once a week now I’ve been making home made pizza (one of Caleb’s favorite meals!).  Tonight, instead of making the deep dish pizza I thought I’d give this a try.  I’ve seen people make it for parties or as an appetizer.   Pizza is pizza and we’ll eat it any way it comes.

I used the same ingredients as the deep dish recipe but just rolled it up into a log and baked it.  How easy is that?   And the kids got to help make it as well.  Kept them busy and out of each other’s way for the time being!!

 

Kids in the kitchen

 

Brooklyn & Calebs roll

Nana's Pizza roll

For the recipe and how to, click on the deep dish pizza or recipe link above and it’ll bring you to the page for everything you need!

Here’s the short version for you:

Whole-Grain Pizza Crust

1 cup warm water

2 (1/4 ounce )  packages active dry yeast

1/2 cup skim milk

2 tbs honey

2 tbs olive oil (I used light olive oil)

1/2tsp salt

1 1/2 cup whole wheat flour

1 cup cornmeal

1 1/2 to 2 1/2 cups bread flour

For the sauce:
1 tbsp. unsalted butter
2 tbsp. grated onion
Pinch of dried oregano
¼ tsp. salt
1 clove garlic, minced or pressed
1 (14.5 oz) can crushed tomatoes
Pinch of sugar
2 tbsp. fresh basil leaves, coarsely chopped
1½ tsp. extra-virgin olive oil
Ground black pepper

For assembling and topping:
2 tbsp. olive oil
8 oz. mozzarella, shredded (about 2 cups)
¼ oz. Parmesan cheese, grated (about 2 tbsp.)

I added green olives and more onions to my roll.  You can add just about any pizza topping you want!!

Pizza Roll Ups

This was a great start for the weekend.  I’m afraid I could eat the entire thing.  But I’ve stepped away from the pizza!  Leftovers for lunch tomorrow!

Enjoy!

Patricia – Two Girls Cooking

Deep Dish Pizza

Deep Dish Pizza

First off I need to say congratulations to my other part of Two Girls Cooking – Jodi.  She gave birth to her first baby boy yesterday at 10:01pm.  His name is Sammie Taylor.  And from what I’ve seen of his picture, he’s a pretty cute little guy.  Congratulations to you and Scottie.  Be blessed with your new bundle of joy!

Now onto pizza.  I will say there are few things that I really enjoy eating quite often.  One is Zantigo and the other is this home made pizza that Jodi gave to me a while back.  Then came that time where I was told I needed to cut this sort of food out of my diet.  That was a hard one to take because this pizza is so good.

Do any of you remember Edwardo’s?  There used to be one in Bloomington and downtown Saint Paul.  Now the only place I’ve seen one is in Chicago.  Jodi and I actually traveled there just to eat this pizza.  Ok, that’s a little far fetched, but it was one of MY reasons for wanting to make the trip.  I even got on a plane for this!

Jodi found this recipe at Annies-Eats blog.  And when I looked up in my trusty low cholesterol cook book, I found a recipe that I could make the dough and still enjoy this pizza.  I know when I post a new recipe I always say that this is a must try.  But this one here, is truly a must try.  If love home made pizza, I promise this will not let you down.

I’ve included the link the Annie’s site if you want to make the original pizza dough.  Otherwise you can follow what I’ve made here and feel good about what you’re eating (not to say Annie’s is not good – it just doesn’t use the low fat, no fat ingredients that I need to follow).

So here’s what you need for the pizza crust:

Whole-Grain Pizza Crust

1 cup warm water

2 (1/4 ounce )  packages active dry yeast

1/2 cup skim milk

2 tbs honey

2 tbs olive oil (I used light olive oil)

1/2tsp salt

1 1/2 cup whole wheat flour

1 cup cornmeal

1 1/2 to 2 1/2 cups bread flour

1.  In large bowl, combine water and yeast; let stand for 10 minutes until bubbly.  Add milk, honey, olive-oil, and salt and mix well.  Stir in whole wheat flour, cornmeal, and 1/2 cup bread flour; beat for 1 minute.

2.  Stir in enough bread flour to make a firm dough.  Turn onto floured surface and knead for 10 minutes.  Place dough in greased bowl, turning to grease top.  Cover and let rise for 1 hour.

3.  Turn dough onto floured work surface and let reset for 10 minutes.  Spray two 12″ round pizza pans with nonstick cooking spray and sprinkle with cornmeal.  Divide doug in half and roll to 12″ circles; place on pizza pans; press to edges if necessary.  Let stand for 10 minutes.

4.  Preheat over to 400 degrees.  Bake crust for 10 minutes or until set.

Remove from oven, add toppings, return to oven and bake as the pizza recipe directs.

For the sauce:
1 tbsp. unsalted butter
2 tbsp. grated onion
Pinch of dried oregano
¼ tsp. salt
1 clove garlic, minced or pressed
1 (14.5 oz) can crushed tomatoes
Pinch of sugar
2 tbsp. fresh basil leaves, coarsely chopped
1½ tsp. extra-virgin olive oil
Ground black pepper

For assembling and topping:
2 tbsp. olive oil
8 oz. mozzarella, shredded (about 2 cups)
¼ oz. Parmesan cheese, grated (about 2 tbsp.)

While the dough is rising, prepare the sauce.  Melt the butter in a medium saucepan over medium heat.  Add the onion, oregano, and salt.  Cook, stirring occasionally, until the liquid has evaporated and the onion is golden brown, about 5 minutes.  Add the garlic and cook just until fragrant, about 30 seconds.  Stir in the tomatoes and sugar and increase the heat to medium-high.  Bring the mixture to a simmer, then lower the heat to medium-low and continue to simmer until reduced to about 1¼ cups, about 25 minutes.  Off the heat, stir in the basil and oil.  Season with salt and pepper to taste.

To assemble, coat a 9-inch round cake pan with 2 tablespoons of olive oil.  Transfer the dough ball to a dry work surface and roll out into a 13-inch disk about ¼-inch thick.  Transfer the dough to the pan.  Lightly press the dough into the pan, working into the corners and 1 inch up the sides.  If the dough resists stretching, let rest 5 minutes before trying again.

Sprinkle the shredded mozzarella over the surface of the dough.  Spread the tomato sauce over the cheese and top with Parmesan.  Bake until the crust is golden brown, 20-30 minutes.  Remove from the oven and let rest 10 minutes before slicing and serving.

 

This was super good and it had low calories.

I used low fat cheese also so it took quite a bit of fat and calories out.

For the pizza crust:

Calories 213; Fat 3.17; Saturated Fat 0.46; Dietary Fiber 3.48; Sodium 104.52; Cholesterol 0.20

I used MyFitnessPal to calculate the sauce by scanning the tomato cans, the cheese.  This came out to be under 400 calories per piece.  Great.

Have an awesome weekend.

Patricia – Two Girls Cooking

Edwardo's Pizza - Our Chicago Trip

Not much difference in the picture of Edwardo’s to this pizza!!

Pizza Two Ways

Last night my family came over to drop my sister off for the night. She’s off school for the summer, and wanted to hang out at my place for a while. She can be a picky eater, so I wanted to make something for dinner I knew she’d eat. I figured pizza would fit the bill. With 4 adults to feed also, I thought I better make two pizzas. I decided to do one more traditional, like what you’d order from any pizza chain; and one like I’ve been making lately with the whole wheat crust.

I wanted to dress up the plain pepperoni pizza, so I made it stuffed with cheese around the edge. I knew my family would enjoy that one for sure. I   topped the whole wheat crust with fresh vegetables and prosciutto. Scott and I love this combination and I hoped my family would give it a try.

For the thicker white (stuffed) crust:
2-1/2 to 3 cups all-purpose flour
1 envelope Quick Rise Yeast
3/4 teaspoon salt
1 cup very warm water (120 to 130 F)
2 tablespoons olive oil
Mozzarella (if desired)
Toppings we used:
Tomato sauce
Pepperoni
Mozzarella cheese
Parmesan cheese

Combine 2 cups flour, undissolved yeast, and salt in a large bowl. Stir very warm water and olive oil into flour mixture. Stir in enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 4 to 6 minutes. Cover and let the dough rise for 20 to 40 minutes, depending on your preference for a thin, more dense crust or a thicker crust. Once the crust has risen to your liking, Lightly oil 1 (14-inch) or 2 (12-inch) round pizza pan(s). Shape dough into smooth ball. Divide and roll dough to fit desired pan(s). I prefer to roll mine out on a silicone baking sheet so I can easily move it onto the pizza pan.

For the stuffed crust (skip this step for a regular crust): I rolled mine just a bit bigger than my pan and dotted with little mozzarella pearls. Fold dough over the cheese and pinch together to seal. Flip the dough onto the pan so the pinched side is down.

Bake the crust in a preheated 400F oven for 10 minutes. Remove from oven and add desired toppings. Return pizza to oven to finish baking for another 10 to 20 minutes, or until done. Baking time depends on size and thickness of crust and selected toppings.

For the thinner wheat crust:
3/4 cup whole-wheat flour
3/4 cup all-purpose flour
1 envelope Quick Rise Yeast
3/4 tsp salt
1/4 tsp sugar
1/2-2/3 cup hot water (120-130°F)
2 tsp extra-virgin olive oil
Toppings we used:
1-2 tbsp olive oil
1 sliced tomato
a handful of fresh chopped basil
prosciutto
1 thinly sliced onion sauteed with
2 cloves garlic
Mozzarella cheese
Parmesan cheese

Combine flours, yeast, salt and sugar in a food processor or stand mixer; mix to combine. Combine hot water and oil in a measuring cup. With the mixer running, gradually pour in enough of the hot liquid until the mixture forms a sticky ball. The dough should be pretty soft. If it seems dry, add 1 to 2 tablespoons warm water; if it’s too sticky, add 1 to 2 tablespoons flour. Mix until the dough forms a ball, then mix for 1 minute to knead.

Transfer the dough to a lightly floured surface. Coat a sheet of plastic wrap with cooking spray and place it, sprayed-side down, over the dough. Let the dough rest for 10 to 20 minutes before rolling.

Place a pizza stone or inverted baking sheet on the lowest oven rack; preheat oven to 500°F or highest setting. Roll (about a 13-inch circle) and top the pizza as desired and bake the pizza until the bottom is crisp and golden, 10 to 14 minutes.

My mom and stepdad both tried my whole wheat pizza and said they liked it. Everyone really enjoyed the pepperoni too. The cheese did leak out in a couple places, but for the most part stayed put. The little mozzarella pearls worked perfectly for this crust. With how simple and inexpensive these were to make, I don’t want to go back to ordering in!

– Jodi