Pizza Butter Recipes
PIZZA BUTTER
From my Bread Maker's Bible, this looks like a very neat spread. The book recommended it to spread it on English muffins, add your favorite toppings, then put under your toaster's broiler until bubbly. Mmm. I halved it from the original recipe since even halving it makes a LOT, but apparently has a decent shelf life in the fridge.
Provided by the80srule
Categories Cheese
Time 10m
Yield 8 tablespoons, 8 serving(s)
Number Of Ingredients 5
Steps:
- Mix with a hand mixer or food processor until fully blended together. (1 serving = 1 TBSP).
Nutrition Facts : Calories 167.6, Fat 14.7, SaturatedFat 9.2, Cholesterol 41.6, Sodium 358.4, Carbohydrate 6, Fiber 0.9, Sugar 4.3, Protein 4.2
PIZZA BUTTER
This is my final offering from the *Great Lamb* cookbook of the Australian Women's Weekly cookbook series. I'm not even sure why it was there as it is unrelated to lamb in any way & I almost missed it in the very back of the cookbook. This sounds good to me & would be great w/breadsticks or whatever else our imagination brings to mind. *Enjoy*
Provided by twissis
Categories Vegetable
Time 5m
Yield 16 1 Tbsp Servings, 16 serving(s)
Number Of Ingredients 6
Steps:
- Blend or process all ingredients till well-combined. Cover tightly & refrigerate till firm.
- NOTE: Refrigerate up to 3 dys or freeze.
Nutrition Facts : Calories 70.7, Fat 7.3, SaturatedFat 4.3, Cholesterol 20.3, Sodium 126.3, Carbohydrate 0.5, Fiber 0.1, Sugar 0.2, Protein 1
CHICAGO-STYLE BUTTER AND GARLIC PIZZA CRUST
This is a recipe I got from Rachael Ray's magazine. It looks so good and I want to try it soon. She got the recipe from nine-time World Pizza champion Tony Gemignani (a pizza throwing champion). This is a deep-dish pizza baked in a 9x13 inch baking dish. This will make 1 14-inch pizza. The number of servings is just an estimate. The rising time is included in the prep time.
Provided by CookingONTheSide
Categories Grains
Time 2h10m
Yield 1 pizza, 6-8 serving(s)
Number Of Ingredients 9
Steps:
- In large bowl, dissolve yeast in 1/4 cup lukewarm water.
- Add 1/4 cup flour and the sugar, stir together.
- Cover with plastic wrap and let rise in a warm place for 20 minutes.
- Stir the remaining 1 cup lukewarm water, 3 cups flour, the cornmeal and salt into the yeast mixture.
- Combine the butter and garlic; mix into the dough.
- Turn out onto a lightly floured work surface and knead until soft and elastic, 10-12 minutes.
- Lightly grease a large bowl, add the dough and turn to coat.
- Cover and set in a warm place until the dough is doubled in size, 1 hour.
- Punch dough down, then knead for 2-3 minutes.
- Grease a 9x13-inch baking pan, then press in dough to cover the bottom and 2 inches up the sides; let rise for 20 minutes.
- Preheat the oven to 500 degrees.
- Top the pizza dough with your favorite toppings.
- Lower the oven to 450 degrees and bake for 30 minutes.
Nutrition Facts : Calories 358.1, Fat 8.8, SaturatedFat 5, Cholesterol 20.4, Sodium 395.2, Carbohydrate 60.8, Fiber 2.8, Sugar 1, Protein 8.4
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