Presto Pizza Patties Recipes

PRESTO PIZZA PATTIES

Steps:

• In a large bowl, combine 1/3 cup pizza sauce, bread crumbs, pepper, onion, egg whites and garlic. Add beef; mix lightly but thoroughly. Shape into 6 oval patties., In a large nonstick skillet, cook patties over medium heat 4-5 minutes on each side or until a thermometer reads 160°., Meanwhile, place bread on an ungreased baking sheet. Brush tops with oil; sprinkle with Italian seasoning. Broil 3-4 in. from heat 1-2 minutes or until golden brown., Place remaining pizza sauce in a microwave-safe bowl. Microwave, covered, on high for 10-20 seconds or until heated through. Place patties on toast; top with sauce and cheese. Freeze option: Place patties on waxed paper-lined baking sheet; wrap and freeze until firm. Remove from pan and transfer to a freezer container; return to freezer. Freeze remaining pizza sauce in an airtight container. To use, cook frozen patties and pizza sauce as directed, increasing time as necessary for a thermometer to read 160° for patties and for sauce to be heated through.

PRESTO TURKEY PIZZA BURGER

Steps:

• Mix turkey, dressing and Italian seasoning just until blended; shape into 4 (1/2-inch-thick) patties.
• Cook in skillet on medium heat 4 min. on each side or until done (165°F). Top with cheese; cook 1 min. or until melted.
• Spread pizza sauce onto bottom halves of buns; cover with burgers and tops of buns.

PESTO CHICKEN PIZZA

Steps:

• For the pizza dough: Place the warm water in a small bowl and stir in the yeast and sugar until dissolved. Cover the bowl with a clean towel and set aside until the liquid is foamy (about 10 minutes).
• In a large bowl, combine 3 cups flour and 1 teaspoon salt. Make a well in the center of the flour and add the yeast mixture and oil. With a wooden spoon, beat the ingredients together to form a soft, sticky mass.
• Turn the dough onto a well-floured work surface. With floured hands, knead the dough, adding more flour, a little at a time, until smooth and elastic, 8 to 12 minutes. Form the dough into a ball.
• Place the dough in a large bowl that has been brushed with oil. Turn the dough to coat all sides with oil. Cover with wax paper and a clean towel, and place in a warm draft free place. Let the dough rise until doubled in size, about 1 hour.
• With a floured fist, punch down the dough. Cover again and allow the dough to rise another 40 minutes.
• The dough is now ready to be rolled out for a pizza.
• For the pesto pizza: Place the rack in the center of the oven. Preheat the oven to 425 degrees F. Place the rolled-out pizza dough onto a 16-inch oiled pizza pan or screen.
• Place the pesto onto the pizza dough and spread it around the surface of the pizza. Leave about a 1/2-inch border on the outside of dough.
• Sprinkle the cheese evenly over the pizza. Place the chopped chicken on top of the cheese.
• Bake 25 to 30 minutes. Check it occasionally to ensure it doesn't burn.
• Remove the cooked pizza from the oven and let stand for 5 minutes (if you can wait that long). Sprinkle the basil on top of pizza, then cut and enjoy!