CHICKEN, BACON & RANCH ALFREDO PIZZA Toni Monton, Great Lakes Energy 1 8-ounce can pizza dough ALFREDO SAUCE: ¼ cup butter 1½ ounces cream cheese ¼ cup grated parmesan cheese ½ pint heavy whipping cream ½ teaspoon garlic powder 1 teaspoon flour, optional ¹⁄³ cup prepared ranch dressing • salt and pepper to taste 1½ cups shredded mozzarella cheese 2 cups cooked chicken breast, chopped 8 slices cooked bacon, crumbled ¼ cup red onion, chopped
Preheat oven to 425 F, then roll out pizza dough as directed on can; set aside. Do NOT prebake. To make Alfredo sauce, melt butter in medium saucepan over low heat. Add cream cheese and parmesan cheese and stir until melted. Stir in the heavy whipping cream and garlic powder. Increase the heat and bring to a boil. Then decrease heat and simmer, stirring often. Add flour as needed if sauce does not thicken as you would like. Stir and cook until it reaches a nice gravy-like thickness. Remove from heat. Spread ranch dressing on the rolled-out dough, then spread the Alfredo sauce on it. Sprinkle ½ the mozzarella cheese on, then add shredded chicken, bacon, and chopped onion. Sprinkle with remaining cheese. Bake for 20 minutes or until crust appears done on the bottom. Let cool a few minutes, then slice and enjoy!
PIZZA CASSEROLE Emilie Stawiarski, Presque Isle
2–3 cups macaroni or penne noodles 1 jar favorite tomato pasta sauce 1–1½ pounds lean ground beef 1 tablespoon olive oil 8 ounces mushroom slices 1 cup thinly sliced red or sweet onion, optional 1 green or red bell pepper, sliced thin 1 tablespoon oregano 1 tablespoon basil 2 cups shredded mozzarella cheese ½ –¾ cup pepperoni slices Preheat oven to 350 F. Spray a 13x9 inch baking dish with cooking oil. Cook pasta according to package directions and drain; return to bowl. Add pasta sauce and mix together. Cook beef until brown, about 5–7 minutes, in a deep pasta pan. Drain and add pasta and sauce. In a skillet, heat olive oil and add mushrooms, onion, bell pepper, and spices. Cook until soft, approximately 7 minutes. Stir vegetables into pasta/sauce/ beef mixture. Stir in 1 cup of mozzarella cheese. Pour into prepared baking dish. Top with pepperoni slices and sprinkle with remaining cheese. Spray a foil sheet with cooking oil and cover the baking dish, spray side down. Bake 25–30 minutes or until heated thoroughly and cheese topping is melted. Remove foil; let rest 5 minutes, then serve. This dish is excellent for reheating in the oven with the foil covering.
WILD BILL’S PIZZA Susan Schreffler, Presque Isle 1 1 1 2 ¼ 1 3 ¹⁄ ³ 2 1 1 1 ½ ½
package powdered yeast tablespoon sugar cup lukewarm water tablespoons olive oil cup vegetable oil teaspoon salt cups flour cup olive oil cups shredded mozzarella cheese medium onion, chopped sweet green bell pepper, chopped container fresh mushrooms, sliced teaspoon fennel seeds pound fried bacon, drained and chopped
Preheat oven to 350 F. Add yeast and sugar to lukewarm water. Add the oils, salt and flour; mix well and knead on countertop until smooth (approx. 10 minutes). Add to greased bowl; cover with plastic wrap and allow to rise for 1 hour. Punch down, let rest 15 minutes, then spread onto rectangle cookie sheet and allow to rise for 30 minutes. Bake in oven for 15 minutes. Remove from oven and spread olive oil over entire top. Add the mozzarella cheese. Sauté the onion, green pepper, and mushrooms, then add fennel seeds. Add the sautéed vegetables and bacon to the pizza topping. Bake an additional 15-20 minutes. Allow to cool 10 minutes before cutting into squares and serving.
MICHIGAN COUNTRY LINES
11