Dill Tastic Pizza Ragu Recipes

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DILL PICKLE PIZZA



Dill Pickle Pizza image

This pizza is topped with creamy Alfredo sauce and loads of sliced dill pickles for the ultimate salty-tangy combo.

Provided by Food Network Kitchen

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 9

All-purpose flour, for dusting
1 pound pizza dough
1/2 cup Alfredo sauce
1 1/2 cups shredded mozzarella
1 teaspoon garlic powder
1/2 teaspoon Italian seasoning
1 1/2 cups sliced dill pickles (about 4 large pickles)
Fresh dill sprigs, for garnish
Ranch dressing, for serving

Steps:

  • Place a pizza stone or inverted rimmed baking sheet on the bottom rack of the oven and preheat to 450 degrees F.
  • Dust a piece of parchment lightly with flour. Stretch or roll out the pizza dough into a 14-inch round on the parchment, then transfer the dough on the parchment to a pizza peel or another inverted rimmed baking sheet.
  • Spread the Alfredo sauce on the pizza dough and sprinkle with the mozzarella. Combine the garlic powder and Italian seasoning in a small bowl, then sprinkle over the cheese. Top with the pickles.
  • Slide the pizza on the parchment onto the heated stone or baking sheet and bake until the crust is golden, 12 to 14 minutes. Garnish with dill sprigs and serve with ranch dressing for dipping.

DILL PICKLE HAMBURGER PIZZA



Dill Pickle Hamburger Pizza image

My husband's favorite foods are pizza and cheeseburgers, so I combined the two in a pizza with mayo and dill pickle juice topping. People who try it start laughing because it's so good. -Angie Zimmerman, Eureka, Illinois

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 10

1/2 pound ground beef
1 prebaked 12-inch pizza crust
1/2 cup ketchup
1/4 cup prepared mustard
1-1/2 cups shredded cheddar cheese
2 cups shredded lettuce
1/2 cup chopped dill pickle
1/4 cup chopped onion
1/2 cup mayonnaise
2 to 3 tablespoons dill pickle juice

Steps:

  • Preheat oven to 425°. In a large skillet, cook and crumble beef over medium heat until no longer pink, 3-4 minutes; drain., Meanwhile, place crust on an ungreased baking sheet or pizza pan. Mix ketchup and mustard; spread over crust. Add ground beef; bake 5 minutes. Sprinkle with cheese; bake until cheese is bubbly and crust is lightly browned, 8-10 minutes longer., Top with lettuce, pickle and onion. Whisk mayonnaise and enough pickle juice to reach desired consistency; pour over pizza.

Nutrition Facts : Calories 521 calories, Fat 32g fat (10g saturated fat), Cholesterol 59mg cholesterol, Sodium 1192mg sodium, Carbohydrate 36g carbohydrate (7g sugars, Fiber 2g fiber), Protein 21g protein.

CIOPPINO PIZZA #RAGU



Cioppino Pizza #Ragu image

Ragú® Recipe Contest Entry. A take on the famous San Francisco favorite made into a great pizza

Provided by Old Dog Chef

Categories     Sauces

Time 1h

Yield 8 slices, 8 serving(s)

Number Of Ingredients 14

1 pizza crust, 12-inch Boboli pizza crust
1 (12 ounce) jar Ragú® Pasta Sauce
1/2 cup fennel, fresh sliced
4 slices bacon, cooked
2 garlic cloves, mince
1/2 lb shrimp, raw 31-40 count, peeled and deveined
1/2 lb sea scallops
1/2 lb squid, cleaned
1/2 lb skinless flaky white fish such as bass halibut, hake or 1/2 lb cod, cut
1 teaspoon lemon zest
1/4 cup cilantro, washed, diced
1/4 teaspoon red pepper flakes
2 cups garlic butter breadcrumbs
1/4 cup olive oil, extra virgin

Steps:

  • Dice fennel 1/8", dice bacon 1", cut scallops ¾", slice squid ¼" and fis ½" pieces.
  • Spread 1 cup of Ragú® Pizza Quick Traditional Sauce evenly over the pizza crust.
  • Spread the fennel and garlic evenly over the sauce.
  • Attractively arrange all the seafood and bacon on top of the sauce.
  • Sprinkle the lemon zest, cilantro and red pepper flakes over the pie.
  • Top with the breadcrumbs and drizzle with the EVOO.
  • Bake in a 425° oven for 6 - 12 mins, begin checking at 4 minutes Don't overcook the seafood.
  • Remove from oven and let sit for 5 minutes before cutting.
  • *You can make your own crust, just pre-bake before proceeding.

DILLY VEGGIE PIZZA



Dilly Veggie Pizza image

Always popular at special events and a cinch to prep, this is one of my favorite ways to use leftover veggies. You can change the mixture to match your kids' tastes, and it's just as yummy the next day. -Heather Ahrens, Columbus, Ohio

Provided by Taste of Home

Categories     Appetizers

Time 30m

Yield 12 servings.

Number Of Ingredients 7

1 tube (8 ounces) refrigerated crescent rolls
1-1/2 cups vegetable dill dip
2 medium carrots, chopped
1 cup finely chopped fresh broccoli
1 cup chopped seeded tomatoes
4 green onions, sliced
1 can (2-1/4 ounces) sliced ripe olives, drained

Steps:

  • Unroll crescent dough into 1 long rectangle. Press onto the bottom of a greased 13x9-in. baking pan; seal seams. Bake at 375° until golden brown, 10-12 minutes. Cool completely on a wire rack., Spread dip over crust; sprinkle with the carrots, broccoli, tomatoes, onions and olives. Cut into squares. Refrigerate leftovers.

Nutrition Facts : Calories 185 calories, Fat 14g fat (3g saturated fat), Cholesterol 15mg cholesterol, Sodium 332mg sodium, Carbohydrate 13g carbohydrate (4g sugars, Fiber 1g fiber), Protein 3g protein.

RAGU® UPSIDE-DOWN DEEP DISH PIZZA



Ragu® Upside-Down Deep Dish Pizza image

Try something different with this unexpected upside down pizza made with broccoli, ground beef and tasty tomato basil sauce.

Provided by Allrecipes Member

Time 35m

Yield 4

Number Of Ingredients 5

1 (10 ounce) package Broccoli, frozen, chopped, unprepared
2 cups shredded mozzarella cheese
1 (10 ounce) can refrigerated pizza crust
1 pound ground beef
1 (26 ounce) jar RAGÚ® Old World Style® Sweet Tomato Basil Smooth Pasta Sauce

Steps:

  • Preheat oven to 375 degrees F. Brown ground beef in 12-inch nonstick skillet; drain and season, if desired, with salt and ground black pepper. Stir in pasta sauce and bring to a boil; turn into 2-quart baking dish.
  • Top with broccoli, then cheese. Place pizza dough over dish, sealing edges tightly.
  • Bake 20 minutes or until crust is golden. Let stand 10 minutes.

Nutrition Facts : Calories 665.7 calories, Carbohydrate 52.5 g, Cholesterol 115.6 mg, Fat 31.2 g, Fiber 20.7 g, Protein 42.7 g, SaturatedFat 12.8 g, Sodium 1507.6 mg, Sugar 5.3 g

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