Pizza Party Mix Recipes

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PIZZA PARTY MIX



Pizza Party Mix image

Provided by Katie Lee Biegel

Time 1h30m

Yield 10 to 12 servings

Number Of Ingredients 14

3 cups rice cereal squares
3 cups corn cereal squares
3 cups wheat cereal squares
1 cup Parmesan or white Cheddar cheese crackers
1 cup pretzel sticks
2 ounces small pepperoni slices
6 tablespoons unsalted butter
2 tablespoons tomato paste
2 tablespoons Worcestershire sauce
1 teaspoon garlic salt
1 teaspoon oregano
3/4 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 cup finely grated Parmesan

Steps:

  • Preheat the oven to 250 degrees F. Line 2 baking sheets with parchment.
  • In a large bowl, mix together the rice, corn and wheat cereal squares, cheese crackers, pretzel sticks and pepperoni slices.
  • Melt the butter a small pot over medium heat. Whisk in the tomato paste, Worcestershire, garlic salt, oregano, garlic powder and onion powder. Pour the mixture into the bowl with the dry ingredients and gently stir until everything is coated. Spread the mixture evenly on the prepared baking sheets.
  • Bake for 1 hour, stirring every 15 minutes (the pepperoni will get slightly crunchy). Let cool, then pour into a serving bowl and gently toss with the Parmesan. Serve at room temperature.

PIZZA PARTY AT HOME



Pizza Party at Home image

Provided by James Briscione

Categories     main-dish

Time 2h35m

Yield Two 8- to 10-inch round pizzas or one 18-by-13-inch pan pizza

Number Of Ingredients 22

1 1/4 cups lukewarm water (100 degrees F)
1 packet (2 1/2 teaspoons) dry active yeast
3 cups all-purpose flour, plus additional for dusting
1/2 cup whole-wheat flour
2 tablespoons olive oil, plus additional for greasing
1 teaspoon kosher salt
Basic tomato sauce, for serving
Fresh mozzarella, for serving
Grilled chicken, for serving
Roasted broccoli, zucchini or mushrooms, for serving
Sliced prosciutto, for serving
Cherry tomatoes, for serving
Extra-virgin olive oil and balsamic vinegar, for serving
Bacon and Sweet Onion Marmalade, recipe follows
Grated Parmesan, for serving
Baby arugula, for serving
8 ounces sliced bacon
4 cups thinly sliced yellow onion (about 2 large onions)
4 sprigs fresh thyme
2 cloves garlic, smashed
1/4 cup sherry vinegar
2 tablespoons sugar

Steps:

  • For the pizza dough: Combine the warm water and yeast in a small bowl and whisk to dissolve. Let sit until it starts to foam, 7 to 10 minutes.
  • Meanwhile, in a separate bowl, stir together the all-purpose and whole-wheat flours, olive oil and salt and mix well. Stir the yeast mixture into the flour and mix with a wooden spoon until just combined. (The mixture should pull into a smooth ball.) Grease a clean bowl with olive oil and transfer the dough to the bowl. Cover with plastic wrap or a clean kitchen towel and set aside on the countertop for 45 minutes.
  • Place a pizza stone or ovenproof nonstick pan in the oven and preheat the oven to 550 degrees F.
  • Transfer the dough to a floured work surface. Punch the dough down by pressing the air out of it with floured hands. Gently knead the dough and divide it into 2 pieces. Roll 1 piece of dough into a ball under the palm of your hand, then roll it into a flat disc with a rolling pin. Finish stretching the dough by hand. Repeat with the remaining ball of dough. The pizzas are now ready to top.
  • Spread tomato sauce evenly on the pizza crusts. Slice the mozzarella into thin pieces and distribute evenly on top of the sauce. Add the chicken, vegetables, prosciutto and cherry tomatoes and drizzle with oil and vinegar. Spoon on the Bacon and Sweet Onion Marmalade and sprinkle with Parmesan. Bake each pizza until bubbling and the crust is golden brown, 7 to 10 minutes. Let cool for 3 minutes, top with arugula and serve.
  • Cut the bacon into pieces small pieces and add to a large saute pan. Cook over medium heat until the bacon is browned, but not completely crisp.
  • Add the onions, thyme and garlic to the pan and cook, stirring often, until very tender, 12 to 15 minutes. Drain any fat that remains in the pan and deglaze with the vinegar. Scrape all the fond (the browned bits) from the bottom of the pan and stir in the sugar. Continue cooking until the pan is dry. Set aside to cool. The marmalade may be stored, covered in the refrigerator, up to 3 weeks.

PARTY PIZZAS



Party Pizzas image

"A batch of these snacks gets cleared away fast with the irresistible combination of creamy cheese and lightly seasoned meat on crispy toast," assures Carolyn Snow of Sedalia, Missouri.

Provided by Taste of Home

Categories     Appetizers

Time 30m

Yield 3 dozen.

Number Of Ingredients 10

1 pound ground beef
1 pound bulk Italian sausage
1 pound process cheese (Velveeta), cubed
3 tablespoons Worcestershire sauce
3 tablespoons ketchup
1 teaspoon garlic salt
1 teaspoon dried oregano
1/4 teaspoon salt
1/4 teaspoon pepper
1 loaf (1 pound) snack rye bread

Steps:

  • In a large skillet over medium heat, cook beef and sausage until no longer pink; drain. Add the cheese, Worcestershire sauce, ketchup and seasonings; stir until cheese is melted. Spread 1 to 2 tablespoons hot mixture on each bread slice. Place on ungreased baking sheets., Freeze pizzas or bake at 350° for 10-15 minutes or until heated through. , To use frozen pizzas: Bake at 350° for 15-20 minutes or until heated through.

Nutrition Facts : Calories 234 calories, Fat 13g fat (6g saturated fat), Cholesterol 39mg cholesterol, Sodium 792mg sodium, Carbohydrate 15g carbohydrate (4g sugars, Fiber 2g fiber), Protein 14g protein.

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