Cheesy Cracker Bread Pizza Recipes

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THIN CRACKER CRUST PIZZA



Thin Cracker Crust Pizza image

I have looked long and hard for this recipe. I have made alot of test-pizzas. My family and friends say this is the best pizza they have ever had. This is a recipe that you need to plan ahead but well worth it.

Provided by shawnajean

Categories     Low Cholesterol

Time 30m

Yield 3 pizza crusts, 24 serving(s)

Number Of Ingredients 6

3 1/2 cups high- gluten flour
3/4 cup warm water
1 tablespoon vegetable oil
1 1/2 teaspoons active dry yeast
1 1/2 teaspoons sugar
1 teaspoon salt

Steps:

  • In a heavy-duty stand mixer (e.g., KitchenAid) fitted with dough hook, add the water, oil, yeast, salt, and sugar. Mix thoroughly until yeast has fully dissolved. Add flour and mix on low speed until all of the flour and water have mixed and a stiff dough ball forms, about 3 to 4 minutes. Stop mixing as soon as the dough ball forms as this type of dough should not be kneaded.
  • Place the dough ball into a large bowl and cover tightly with plastic wrap. Let the dough rise for 24 hours in the refrigerator before using.
  • Preheat your oven to 500 °F about one hour before you plan to bake the pizza.
  • Turn the dough out onto a large surface and dust with flour. Using a heavy rolling pin (or dough sheeter), roll the dough out very thin to form a 24-inch or larger circle. If you're using a cutter pizza pan (recommended), dust the pan lightly with flour, place the dough in the pan and dock. Use the rolling pin to trim off the excess dough drooping over the sides of the pan. If you wish to cook the pizza directly on a pizza stone (not using a pan), then place the dough on a dusted pizza-peel, dock, and fold the edge over 1-inch all the way around and pinch it up to form a raised lip or rim.
  • Optionally, pre-cook the crust for 4 minutes before adding any sauce or toppings. Remove the crust from the oven and pop any large air pockets that may have formed. Add the sauce, shredded mozzarella cheese, and your favorite toppings. Continue baking, on the lowest oven rack, rotating the pan half way through so that it cooks evenly, until crust is sufficiently browned and crisp, about 10 to 15 minutes. Remove the pizza from the oven and slide pizza out of cooking pan onto a large wire cooling rack or cutting board. Allow to cool for 5 minutes before transferring to a serving pan. This step allows the crust to stay crisp while it cools, otherwise the trapped steam will soften the crust.

Nutrition Facts : Calories 71.5, Fat 0.9, SaturatedFat 0.1, Sodium 102.2, Carbohydrate 2.8, Fiber 0.2, Sugar 0.3, Protein 13.2

CHEESY OLIVE CRACKER BREAD



Cheesy Olive Cracker Bread image

With four ingredients and 15 minutes, you can make a Greek-style appetizer.

Provided by Betty Crocker Kitchens

Categories     Snack

Time 15m

Yield 16

Number Of Ingredients 4

1 cracker bread, about 12 inches in diameter (from 15 3/4-oz package)
1 1/2 cups shredded Italian cheese blend (6 oz)
1/3 cup pitted kalamata olives, cut in half
1 tablespoon chopped fresh basil leaves

Steps:

  • Heat oven to 375°F. Place cracker bread on large cookie sheet. Sprinkle cheese and olives over entire top of cracker bread.
  • Bake 4 to 6 minutes or until cheese is melted. Top with basil.
  • Break cracker bread into small pieces, or cut into 3-inch squares (4 rows by 4 rows) with pizza cutter or chef's knife. Serve warm.

Nutrition Facts : Calories 100, Carbohydrate 12 g, Cholesterol 10 mg, Fat 1/2, Fiber 3 g, Protein 4 g, SaturatedFat 2 g, ServingSize 1 Appetizer, Sodium 240 mg, Sugar 0 g, TransFat 0 g

CHEF JOHN'S CHEESY CRACKERS



Chef John's Cheesy Crackers image

These crunchy, crispy crackers have a big, bold cheese flavor. They're vastly superior to anything you can get at the store. You can change up the cheeses and the spices. It's really a fun thing to play around with.

Provided by Chef John

Categories     Appetizers and Snacks     Snacks     Kids

Time 1h20m

Yield 36

Number Of Ingredients 9

½ teaspoon vegetable oil
2 tablespoons unsalted butter at room temperature
¾ cup lightly packed shredded sharp Cheddar cheese
⅓ cup lightly packed freshly shredded Parmesan cheese
½ teaspoon paprika
1 pinch cayenne pepper, or to taste
¼ teaspoon salt
½ cup all-purpose flour
1 tablespoon cold water, or as needed

Steps:

  • Line a baking sheet with aluminum foil and lightly grease with vegetable oil.
  • Place butter into a mixing bowl; add Cheddar cheese, Parmesan cheese, paprika, cayenne pepper, and salt. Mix together with the back of a spatula until thoroughly combined.
  • Mix flour into cheese mixture with a fork until crumbly. Sprinkle in cold water, 1 or 2 drops at a time, and mix with spatula until it comes together in a dough that holds its shape when squeezed.
  • Transfer dough to a work surface and press into a thick, flattened disk. Wrap in plastic wrap and refrigerate 30 minutes.
  • Preheat oven to 375 degrees F (190 degrees C).
  • Roll dough out on a floured work surface to about 1/8-inch thick. Use a pizza cutter to cut 1-inch wide strips from the dough. Cut strips crosswise into rectangles about 1 1/2-inches long. Use the back of a bamboo skewer to punch 5 small holes into each cracker. Arrange crackers onto prepared baking sheet.
  • Bake in the preheated oven until crackers are browned and crisp, about 15 minutes. Let stand about 3 minutes for crackers to cool and release from the foil. Let cool completely before serving.

Nutrition Facts : Calories 25.2 calories, Carbohydrate 1.4 g, Cholesterol 4.7 mg, Fat 1.7 g, Fiber 0.1 g, Protein 1.1 g, SaturatedFat 1 g, Sodium 43.5 mg

FOUR-CHEESE FRENCH BREAD PIZZA



Four-Cheese French Bread Pizza image

Each cheese plays a special role in this French bread pizza: A combination of Parmesan and pecorino makes it especially nutty and salty; mozzarella melts evenly and a sharper deli-style provolone bridges the gap between them. Once you learn how to make the classic white sauce (technically a Mornay, which is a béchamel with cheese added), you'll find dozens of ways to use it beyond pizza: Swap in an equal amount of grated Cheddar and toss it with pasta for an easy stovetop mac and cheese, or use Gruyère, slather the sauce over ham on toast, and broil until bubbly and browned. The sauce can be made up to 3 days ahead of time; store tightly covered in the refrigerator until ready to use.

Provided by Dawn Perry

Categories     easy, weeknight, pizza and calzones, main course

Time 35m

Yield 4 servings

Number Of Ingredients 14

1 tablespoon unsalted butter
1 tablespoons all-purpose flour
1 cup whole milk
1/4 cup grated Parmesan
1/4 cup grated Pecorino Romano
1/2 teaspoon kosher salt (Diamond Crystal)
A few grinds of black pepper
1/4 cup olive oil
2 garlic cloves, grated
1 loaf soft French bread, split lengthwise, insides mostly dug out
4 ounces mozzarella, low-moisture and part-skim, or fresh (drained and patted dry, if necessary), grated or torn
4 ounces sliced provolone (from the deli), cut into 1/2-inch pieces (about 1 cup)
2 tablespoons grated Parmesan
Red-pepper flakes or dried oregano, or both, for serving

Steps:

  • Make the sauce: Heat oven to 450 degrees. Melt the butter in a medium pot over medium heat. Once melted, whisk in the flour and cook, stirring constantly, until starting to turn golden, about 1 minute. Whisk in the milk, a few splashes at a time to start, until evenly incorporated. Bring to a full boil, reduce to a simmer, and cook, whisking occasionally, until slightly thickened and the mixture coats the back of a spoon, about 5 minutes. (It will continue to thicken as it cools.). Remove from heat, and whisk in Parmesan, pecorino, salt and pepper. Let cool.
  • Prepare the pizza: Combine olive oil and garlic in a small pot over medium heat. Cook, swirling occasionally, until the garlic starts to sizzle but doesn't brown, about 2 to 4 minutes. Remove from heat.
  • Place the French bread cut side up on a baking sheet. Brush cut sides with garlic oil. Bake until edges are golden, 5 to 7 minutes.
  • Toss together the cheeses in a medium bowl. Spread sauce over the two bread halves all the way to the edges and top with cheese.
  • Return to the oven and bake until melted, about 5 minutes. Increase heat to broil. Broil until the cheese is bubbly and browned in spots (watch carefully!), 1 to 2 minutes more. Let cool 5 minutes before slicing and serving. Serve topped with red-pepper flakes and oregano, if you like.

CHEESY PIZZA BREAD



Cheesy Pizza Bread image

Make and share this Cheesy Pizza Bread recipe from Food.com.

Provided by BeccaB3c

Categories     Cheese

Time 30m

Yield 4 serving(s)

Number Of Ingredients 6

1 (6 1/2 ounce) package pizza crust mix
2 tablespoons butter, melted
1 minched garlic cloves or 1/2 teaspoon instant minced garlic
1/2 teaspoon italian seasoning
1/4 teaspoon seasoning salt
1 cup shredded mozzarella cheese (4 ounces)

Steps:

  • Prepare pizza crust as directed.
  • Pat into greased 12 inch pizza pan.
  • In small bowl, combine butter with seasonings and brush on crust.
  • Sprinkle with cheese.
  • Bake in 450 degree oven for 12 to 15 minutes, or until golden brown.
  • Tastes great dipped in spaghetti sauce.

Nutrition Facts : Calories 136, Fat 12, SaturatedFat 7.3, Cholesterol 37.4, Sodium 216.6, Carbohydrate 0.9, Sugar 0.3, Protein 6.3

PIZZA CRACKERS



Pizza Crackers image

Kids love making these simple pizza crackers. I like to use pizza sauce from a squeeze bottle to make it easier for them. Just make sure an adult is there to put the crackers in the oven. -Tonya Sanders, Geneva, Iowa

Provided by Taste of Home

Categories     Appetizers

Time 20m

Yield 2 dozen.

Number Of Ingredients 5

24 Ritz crackers
24 slices pepperoni
1/4 cup pizza sauce
2 tablespoons finely shredded Colby-Monterey Jack cheese
1 tablespoon minced fresh oregano or 1 teaspoon dried oregano

Steps:

  • Preheat oven to 400°. Place crackers on a baking sheet. Top with pepperoni, pizza sauce, cheese and oregano. Bake until cheese is melted, 5-7 minutes.

Nutrition Facts : Calories 29 calories, Fat 2g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 78mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 1g protein.

CHEESY CRACKERS



Cheesy Crackers image

Cheesy crackers just like your favorite! Easy, fast, fun, and yummy!

Provided by Annie

Time 40m

Yield 4

Number Of Ingredients 5

⅓ cup milk
1 teaspoon cornstarch
1 teaspoon Creole seasoning (such as Tony Chachere's®)
1 cup grated medium Cheddar cheese
1 cup all-purpose flour

Steps:

  • Preheat the oven to 300 degrees F (150 degrees C).
  • Combine milk, cornstarch, and seasoning in a saucepan over medium heat. Whisk constantly and bring to a simmer. Simmer for about 1 minute, then remove from the heat.
  • Add Cheddar cheese and mix until smooth. Sift flour into the mixture a bit at a time and mix until you have a dough ball you can roll out.
  • Roll out the dough on a sheet of parchment paper until as thin as you can. Cut dough into strips with a pizza cutter, and then into squares. Slide crackers and parchment paper onto a cookie sheet.
  • Bake in the preheated oven until crispy, 20 to 30 minutes. Remove from the oven and allow to cool before serving.

Nutrition Facts : Calories 241.9 calories, Carbohydrate 26.1 g, Cholesterol 31.3 mg, Fat 10.1 g, Fiber 0.9 g, Protein 11 g, SaturatedFat 6.3 g, Sodium 303 mg, Sugar 1.2 g

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