Updated - 8 May 1999

Pizza Pro-fessor Quick Tomato Sauce   (enough for 2 - 3 lg. pizzas) This excellent no-cook pizza sauce is a bonus recipe also found in our 10 Easy Secrets to Great Pizza Cook's Guide.   - 1 28 oz. can whole Italian style tomatoes - 1/4 teaspoon garlic powder - 2 tablespoons extra-virgin olive oil - 2 teaspoons dried or 4 tablespoons chopped fresh oregano - ground black pepper & salt to taste   Place tomatoes in colander in sink. Cut tomatoes and drain well. (Even though the tomatoes get chopped, we prefer to start with whole tomatoes because the quality can be higher than found in canned chopped or pureed tomatoes.) Add all ingredients to blender and pulse until combined. Add 6 -8 Tsbs. to pizza. Store remainder in refrigerator.   Note: too much sauce makes a soggy pizza. 6 to 8 tablespoons is the amount we have found works well for one lg. 14" to 16" crust.   Contributed by the Pizza Pro-fessor

Caliente! Caliente! Hot! Hot! Hot! (sauce & toppings for one lg. pizza)   A recent quick 'n' easy sauce discovery that's had us "crying" for more!   If you like to experiment and enjoy a spicy hot flavor, this is definitely worth a try.   - One 10 oz. can diced tomatoes & green chilies (Ro-Tel ® makes a good tasting product in a regular hot and extra hot variety). - 5 oz. to 8 oz. mozzarella cheese   Drain diced tomatoes and green chilies in colander. Press out excess liquid. Add evenly on pizza dough and top with grated cheese. (At first we didn't think there was enough tomato sauce. But after making more than a half dozen, we haven't wanted to use either more - or less.)   Bake at 450 degrees F. until the cheese starts turning brown. Sliced in small pieces, this simple but tasty pizza also makes an excellent party hors d'oeuvre.   Contributed by the Pizza Pro-fessor

Lots of Oregano A three word suggestion for great pizza was submitted by an anonymous pizza cook from cyberspace. The three words: Lots of Oregano! We couldn't agree more! Oregano is definitely one of the keys to great pizza flavor, and fresh oregano is amazing! Thanks!

Roasted Garlic and Chicken Pizza A garlic lovers delight. Vary amounts of ingredients according to personal preferences. Makes one large pizza. 1/4+ cup extra virgin olive oil. 1/4 teaspoon Minor's (or other) chicken base. Fresh chopped basil. Mix all the above and pour over pizza dough until covered. Add thinly sliced grilled or sauted chicken and sauted onions. Add thinly sliced roasted garlic cloves! Top it all with mozzarella cheese. Bake, Slice and Serve. Contributed by Chuck from Ponte Vedra Beach, Florida, who says try this recipe and "you'll be loving life!!!"   Thanks, Chuck!

A Pocket of Pizza Change your regular order of toppings: Sauce Cheese Toppings And cheese again! Dave of Atlanta, Georgia, says this "brief suggestion" is not only "a pocket of cheesy, delicious pizza ... it keeps the meat from drying out during baking!"   Thanks, Dave. We think it's great!

A Cheesy Extravaganza Layer these topping and bake until melted the way you like it! Olive oil Lots of roasted garlic Fresh chopped basil and oregano Sliced and skinned Roma tomatoes Fresh ground black pepper Crisp crumbled bacon Feta cheese Fresh cooked spinach Top all w/ Asiago and Provalone cheese From Cyndi ... Saugatuck, Michigan   Thanks, Cyndi. What a great combination of flavors!

Shrimp Scampi Pizza Saute the following in olive oil Crushed garlic Add shrimp and mushrooms A splash of white wine Spinach Melt in butter and simmer, using a roux (flour and butter or water) to thicken if necessary Put all ingredients on pizza and spinkle with mozzarella cheese. Bake in oven until golden brown.

Fugochi Pizza Sprinkle mozzarella on shaped dough Place in oven to melt Saute mushrooms, green peppers, onions, crushed garlic, salt & pepper with a splach of white wine and let simmer Coat veggies with marinara sauce and let thicken Add to crust over melted cheese and sprinkle some additional mozzarella on top Bake until golden brown Contributed by Mike ... Bismark, North Dakota   Mike has also submitted several more awesome toppings from The Walrus Restaurant ...

Mediterranean Pesto sauce Feta cheese Black olives Artichoke hearts Sun dried tomatoes Fresh basil Halley's Comet Pesto Light mozzarella Light parmasian Black olives Red onions Cooked chicken Prometheus (caution: very hot) Dragon sauce (or hot sauce: garlic chili sauce, Tariaki sauce, garlic powder, blend throughly ... also great with wings!) Mozzarella cheese Onion Green peppers Jalapinos Cooked chicken Neptune Bistro sauce Mozzarella Red peppers Asparagus Crab, lobster & shrimp

Polar Bear White sauce Cream cheese Ranch dressing Sour cream Roman White sauce Feta cheese Red peppers Pine nuts Sun dried tomatoes Cooked chicken Fresh basil Italian Red sauce Mozarella cheese Red and green peppers Roasted garlic Onion Mushrooms Olives Berlin Bistro sauce Mozzarella cheese Canadian bacon Sausage Sauerkraut Swiss cheese

Special Spanogorgo Saute 3 or 4 cloves of chopped garlic in olive oil and spread over shaped pizza dough. Add bed of chopped raw spinach Sprinkle with crumbled gorganzola Add strips of sundried tomatoes Add chopped black olives Sprinkle lightly with mozzarella Top everything with a sprinkling of basil. Bake until golden brown. For this great recipe we thank Steve from Cincinnati, Ohio.   Thanks, Steve, this is one of our favorites!

Pizza Catch of the Day Prepare crust and add tomato sauce Add chunks of smoked river trout Bake crust Add clumps of fresh ricotta cheese Add fresh dill Serve immediately Contributed from Down Under by Peter S. from Sydney, Australia.   Thanks, mate!

Chicken Ranch Pizza Lightly spread Ranch Dressing (preferably homemade) on crust. Add a sprinkling of mozzarella cheese. Add about a cup of diced grilled chicken. Top with another, thicker layer of mozzarella. Bake until crust and cheese are golden brown. Enjoy! Contributed from Laura, Ohio, by Wayne who invented this recipe about three years ago and says,"It won't keep the fat off, but you'll still be craving for more!" Maybe one of these should be followed by a brisk walk around the block ... Thanks for a winner, Wayne!

Experience the power of Pizza Pro flour.

Updated - 8 May 1999

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