“We got the idea to make this pizza after seeing a Chicago deep-dish pizza in the BC cookbook.  I used Tammy’s crust recipe and we just kinda improvised from there!  This may make more than one pizza, but I’m terrible at getting dough to rise, so this was only enough for one for us.  Oh yeah, this pizza is made in a jelly roll pan or a springform pan!”

Ingredients
CRUST:
3/4 cup water
1 teaspoon sugar
2 tablespoons butter, melted
2 1/2 cups flour
1 tablespoons yeast

TOPPING:
Mozzarella cheese (optional)
Cooked, shredded chicken (Used about 1/2 cup canned chicken)
Pineapple, cut into small pieces  (We used 3-4 pineapple rings)
BBQ sauce
Chopped onion (We used about 1/4 cup)

1. Mix water, sugar and butter.  Add some flour, mix well.  Add remaining flour and yeast and mix.

2. Knead 6-8 minutes.  Grease top of dough, place in bowl, cover and let raise in warm place.

3.  Punch down dough.  Spread dough onto bottom and up sides of greased springform or jelly roll pan. 

4. Top crust with cheese if desired.  Bake crust for a few minutes (We did it for about 5 minutes on 375-ish)

5. Saute onions in oil.  Add pineapple, chicken and BBQ sauce.. simmer for a few minutes.

6. Spoon filling into crust.  Top with more cheese if desired.  Bake about 10 minutes, or until crust is lightly browned.

(Submitted by Webmaster

“My boyfriend and I made this with a premade Pillsbury crust, a can of “petite” cut tomatoes, a bit more tomato paste, pepperoni and cheese.  The sauce recipe turned out so good!  Different than the typical jar sauce.  We actually used two crusts.  We put cheddar all over the first one and covered it with the second crust.  Talk about filling!”

Ingredients
Crust*
1/2 Tablespoon active dry yeast
1/2 teaspoon sugar
1/2 cup warm water (105-115 degrees F)
1 3/4 cups all-purpose flour, divided
1/4 teaspoon salt, divided
1 Tablespoons olive oil, divided
* Shortcut: use a premade, refrigerated pizza dough.

Sauce
1 can (14.5 ounces) whole peeled tomatoes, undrained
1 medium onion, chopped
1 clove garlic, minced
2 Tablespoons tomato paste
1 teaspoon dried oregano leaves
1/2 teaspoon dried basil leaves
1/8 teaspoon black pepper

Topping suggestion
1/2 small red bell pepper, cored and seeded
1/2 small green bell pepper, cored and seeded
4 fresh medium mushrooms
1 can (2 ounces) anchovy fillets
1 3/4 cups (7 ounces) shredded mozzarella cheese
1/2 cup freshly grated Parmesan cheese
1/3 cup pitted ripe olives, halved

* If using premade crust, skip to step 4, and skip step 5.  Place dough on a lightly greased baking sheet or pizza pan.

1. To proof yeast, sprinkle yeast and sugar over warm water in small bowl; stir until yeast is dissolved.  Let stand 5 minutes or until mixture is bubbly (Is yeast does not bubble, it is no longer active.  Check expiration date or water temp as water that is too hot will kill yeast.).

2. Place 1 1/2 cups flour and salt in medium bowl; stir in yeast mixture and oil, stirring until smooth, soft dough forms.  Place dough on lightly floured surface; flatten slightly.  Knead dough, using as much of remaining flour as needed to form a stiff elastic dough..

3. Shape dough into a ball; place in large greased bowl.  Turn to grease entire surface.  Cover with clean kitchen towel and let dough rise in warm place 30 to 45 minutes until doubled in bulk.  Press two fingertips about 1/2 inch into dough.  Dough is ready if indentations remain when fingers are removed..

4. For sauce, finely chop tomatoes in can, reserving juice.  Heat oil in medium saucepan over medium heat.  Add onion; cook 5 minutes or until soft.  Add garlic; cook 30 seconds more.  Add tomatoes with juice, tomato paste, oregano, basil, sugar, salt and black pepper.  Bring to a boil over high heat; reduce heat to medium-low heat.  Simmer, uncovered, 10 to 15 minutes until sauce thickens, stirring occasionally.  Pour into small bowl, cool..

5. Punch dough down.  Knead briefly on lightly floured surface to distrubute air bubbles; let dough stand 5 minutes more.  Flatten dough into circle on lightly floured surface.  Roll out dough, starting at center and rolling to edges, into a 10-inch circle.  Place circle in greased 12-inch pizza pan’ stretch and pat dough out to edges of pan.  Cover and let stand 15 minutes.

6.  Preheat over to 450 degrees (F).  Cut bell peppers into 3/4-inch pieces.  Trim mushroom stems; wipe clean with damp kitchen towel and thinly slice.  Drain anchovies.  Mix mozzarella and Parmesan cheeses in small bowl.  Spread sauce evenly over pizza dough.  Sprinkle with 2/3 of cheeses.  Arrange bell peppers, mushrooms, anchovies and olives over cheeses.

7. Sprinkle remaining cheeses on top of pizza.  Bake 20 minutes or until crust is golden brown.  To serve, cut into wedges.

(Submitted by Tiffany)

“These sandwiches were good warm, and even better cold, in my opinion.  I used Oscar Meyer meats, the brand called for in the recipe, and I also used 1/2 of egg”

Ingredients
1/2 c. honey mustard
10 white bread slices
5 (1-oz) slices Swiss cheese
1/2 (9-oz) package shaved Virginia-brand ham
1/2 (9-oz) package shaved mesquite turkey
1/2 cup egg substitute
1/3 c. 1% low-fat milk
2 T. powdered sugar
1/3 c. seedless raspberry jam, warm

1. Spread honey mustard evenly over one side of each bread slice.  Place one Swiss cheese slice on each of five bread slices.  Divide shaved ham and shaved turkey evenly over Swiss cheese.  Top with remaining five bread slices, mustard sides down.  Whisk together 1/2 c. egg substitute and 1/3 c. milk; place in shallow dish.  Dip both sides of each sandwich into egg mixture.

2. Cook sandwiches in a lightly greased nonstick skillet over medium heat or in a griddle set to 325 degrees, for 3-4 minutes on each side or until lightly browned.  Sprinkle evenly with powdered sugar, and top each with 1 T. jam; serve immediately.

(Submitted by Webmaster)