Cheesysloppyjoepizza Recipes

CHEESY SLOPPY JOES

Steps:

• * brown beef in skillet, then drain.
• * Mix in all ingredients.
• * Let all ingredients warm up, then serve on bun.

CHEESY SLOPPY JOE PIZZA

Steps:

• Preheat oven to 400.
• In large skillet, heat oil over medium heat, add beef and cook, breaking up, for 5-10 minutes. Until no longer pink. Drain off fat.
• Stir in yellow onion and peppers. cook 5 minutes.
• Stir in tomato sauce, salt and pepper. Simmer for 5 minutes.
• Place 1 pizza crust on baking sheet, spread half of the meat sauce over crust.
• sprinkle 1/2 of the green onion and 1/2 the cheese over top.
• Bake for 20 - 25 mins, or until cheese is bubbly and golden.
• Repeat with other crust.

PEPPERONI PIZZA QUESO

Steps:

• Heat the oil in a saucepan over medium heat. Add the onion and peppers and cook, stirring, until softened, about 5 minutes. Add the canned tomatoes and green chiles and bring to a simmer. Reduce the heat and stir in the processed cheese until smooth. Remove the pan from the heat and stir in the Cheddar, mozzarella, fontina and Parmesan until melted. If it is too thick, add room temperature milk to thin it out; if milk is needed, add it slowly, stirring in between additions to make sure you achieve the desired consistency.
• Stir in the oregano, most of the jalapeno (saving a pinch or two for garnish), 3/4 cup of the pepperoni and half of the tomatoes.
• Transfer the queso to a serving dish. Garnish with the remaining pepperoni, jalapenos, and tomatoes, as well as the basil leaves. Serve with pizza-flavored chips.

CHEESY SLOPPY JOE PIZZA

Steps:

• Heat oven to 400 degrees F. Grease 12-inch pizza pan. Unroll dough; place in greased pan. Starting at center, press out dough to edges of pan. Bake 10 to 12 minutes or until crust begins to brown.
• Meanwhile, cook beef in 10-inch skillet over medium heat, stirring occasionally, until brown; drain. Stir in sloppy joe sauce. Spoon beef mixture over crust. Sprinkle with cheese.
• Bake an additional 10 to 12 minutes or until cheese is melted and crust is golden brown. Top with tomatoes and onions.

SLOPPY JOE PIZZA

Steps:

• Unroll pizza dough; place on two greased 12-in. pizza pans. Bake at 425° for 6-7 minutes or until golden brown. , In a large skillet, cook beef over medium heat until no longer pink; drain. Add sloppy joe sauce. Spread over crusts. Sprinkle with cheeses. Bake at 425° for 6-8 minutes or until cheese is melted.

CHEESE PIZZA

Steps:

• In a bowl, combine biscuit mix and water; mix well. Press into a greased 12-in. pizza pan. Spread with pizza sauce; sprinkle with cheese. Bake at 450° for 12-15 minutes or until golden brown.

CHEESY PAN PIZZA

Steps:

• Prepare the dough: Measure the flour, water, olive oil, salt and yeast into a large mixing bowl. Mix together with your hand or a dough scraper until it forms a shaggy, sticky ball with no dry patches. Cover the bowl using a damp towel or plastic wrap, and let the dough rest for 5 minutes.
• Wet your hand, and reach down between the side of the bowl and the dough, as though you were going to lift the dough out, but instead of lifting, stretch the bottom of the dough up, and fold it over the top. Repeat three more times, turning the bowl 90 degrees each time. Cover the bowl again for 5 minutes, then repeat the folding-and-resting process three more times. After the fourth time, cover the bowl, and let the dough rest, undisturbed, for 40 minutes, then transfer the bowl to the fridge for at least 12 hours or up to 72 hours.
• About 3 hours before you want to eat the pizza, get ready for assembly: Pour the olive oil into a well-seasoned 9- or 10-inch cast-iron skillet, and use your fingers to coat the inside of the pan, including the sides. Transfer the dough to the pan, and turn it once to coat both sides with the oil. After coating the dough in oil, press the dough to the edges of the pan, dimpling it with your fingertips. If the dough shrinks back, cover it and let it rest for about 15 minutes, then repeat the pressing and dimpling. At this point, you should be able to smush the dough out and into the edges of the pan, but if not, give it one more 15-minute rest before trying again. Cover the dough, and let it rise for 2 hours at room temperature. It will look soft and jiggle when you gently shake the pan.
• Place one rack at the bottom of the oven and one toward the top (about 4 to 5 inches from the top heating element), then heat the oven to 450 degrees. When you're ready to bake the pizza, sprinkle a scant 1 cup mozzarella evenly over the crust. Cover the entire dough so none is showing, then dollop small spoonfuls of the sauce over the cheese. Sprinkle the remaining mozzarella on top, and bake on the bottom rack of the oven for 18 to 20 minutes, until the cheese is bubbling and the bottom and edges of the crust are a rich golden brown. (Use a spatula to check the bottom.) If the bottom is brown but the top still seems pale, transfer the pizza to the top rack, and bake for 2 to 4 minutes longer. On the other hand, if the top seems fine but the bottom's not browned to your liking, leave the pizza on the bottom rack for another 2 to 4 minutes.
• Remove the pizza from the oven, and place the pan on a heatproof surface. Carefully run a table knife or spatula between the edge of the pizza and side of the pan to prevent the cheese from sticking as it cools. Let the pizza cool very briefly; as soon as you feel comfortable doing so, carefully transfer it from the pan to a cooling rack or cutting surface. If garnishing with hard cheese and herbs, add those now. Serve the pizza anywhere from medium-hot to warm, and use kitchen shears or a large pair of scissors to cut it into wedges.