OH So Many Pizza's

Chipotle Chicken Pizza

Add some sizzle to your pizza with chiles and salsa, but don't worry--the veggies and cheese balance the hot flavors deliciously.

INGREDIENTS
1 can (11 oz) Pillsbury® refrigerated thin pizza crust
1 cup Old El Paso® Thick 'n Chunky mild salsa
1/2 to 1 chipotle chile in adobo sauce, finely chopped (from 7-oz can)
1 package (5 oz) refrigerated cooked Southwestern-style chicken breast strips
1/4 cup chopped onion
1/2 cup chopped red bell pepper
1/2 cup chopped green bell pepper
1 1/2 cups shredded Mexican cheese blend (6 oz)
DIRECTIONS
1. Heat oven to 400°F. Spray or grease 15x10-inch or larger dark or nonstick cookie sheet. Unroll dough on cookie sheet; starting at center, press dough into 15x10-inch rectangle.
2. In small bowl, mix salsa and chipotle chile; spread to within 1/2 inch of edges of dough.
3. Top with chicken strips, onion and peppers; sprinkle with cheese.
4. Bake 10 to 12 minutes or until crust is golden brown and cheese is melted.
High Altitude (3500-6500 ft): Bake 2 to 4 minutes longer.
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Taco Pizza

If your family enjoys tacos, then why not top a pizza with the same delicious combination? Easy and so delicious!

INGREDIENTS
1 can (11 oz) Pillsbury® refrigerated thin pizza crust
1 lb lean (at least 80%) ground beef
1 package (1 oz) Old El Paso® taco seasoning mix
1/4 cup water
1 can (4 oz) Old El Paso® chopped green chiles, drained
1/4 cup sliced ripe olives, drained
2 cups shredded Mexican cheese blend (8 oz)
1 1/2 cups shredded lettuce
1 cup seeded chopped tomato (1 large)
Crushed corn chips, if desired
Old El Paso® salsa, if desired
DIRECTIONS
1. Heat oven to 400°F. Spray or grease 15x10-inch or larger dark or nonstick cookie sheet. Unroll dough on cookie sheet; starting at center, press dough into 15x10-inch rectangle.
2. In 10-inch skillet, cook beef, taco seasoning mix and water as directed on package. Spoon evenly on dough. Top with chiles, olives and cheese.
3. Bake 13 to 16 minutes or until crust is golden brown and cheese is melted. Top with remaining ingredients.
High Altitude (3500-6500 ft): Bake 2 to 4 minutes longer.

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German-Style Sausage Pizza

Old-world flavors make a unique and tasty topping for an easy pizza.

INGREDIENTS
1 can (13.8 oz) Pillsbury® refrigerated classic pizza crust
1/3 cup SMUCKER'S® Apricot Preserves
8 oz uncooked bratwurst links (original flavor), casings removed
1 large onion, chopped (1 cup)
1 cup well-drained sauerkraut (from 14-oz can)
1 1/2 cups shredded Monterey Jack cheese (6 oz)
DIRECTIONS
1. Heat oven to 400°F. Spray 12-inch pizza pan with CRISCO® Original No-Stick Cooking Spray. Unroll pizza crust dough on pan; press dough to edge of pan. Bake 8 to 12 minutes or until light golden brown. Brush preserves over dough; set aside.
2. Spray 10-inch skillet with CRISCO® Original No-Stick Cooking Spray. Add sausage, onion and sauerkraut; cook over medium-high heat 5 to 7 minutes, stirring occasionally and breaking up sausage, until sausage is no longer pink. Remove sausage mixture with slotted spoon; spoon evenly over preserves on crust. Sprinkle cheese over top.
3. Bake 13 to 19 minutes or until cheese is melted and crust is golden brown.
High Altitude (3500-6500 ft): In step 3, bake 13 to 17 minutes.

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Blue Cheesy Prosciutto Appetizer Pizza

Start to finish, you've got a mouth-watering Italian ham appetizer in 30 minutes.

INGREDIENTS
1 can (13.8 oz) Pillsbury® refrigerated classic pizza crust
1/3 cup cream cheese (from 8-oz container or package)
1/4 cup crumbled blue cheese (1 oz)
1 cup shredded mozzarella cheese (4 oz)
4 slices prosciutto (about 2 oz), cut into thin strips
1/3 cup SMUCKER'S® Apricot Preserves
DIRECTIONS
1. Heat oven to 400°F. Lightly spray large cookie sheet with CRISCO® Original No-Stick Cooking Spray. Unroll pizza crust dough on cookie sheet; press dough into 15x12-inch rectangle. Bake 8 to 10 minutes or until light golden brown.
2. In small microwavable bowl, microwave cream cheese and blue cheese uncovered on High about 30 seconds or until melted. Stir until well mixed. Spread mixture over partially baked crust. Sprinkle with mozzarella cheese; top with prosciutto.
3. In small microwavable bowl, microwave preserves uncovered on High about 30 seconds. Stir until smooth; drizzle over pizza.
4. Bake 8 to 12 minutes longer or until crust is golden brown and preserves in center of pizza start to bubble.
High Altitude (3500-6500 ft): No change.

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Fanciful Fruit Pizza

Please the eye and the palate with this dessert "pizza," made of cookie-dough crust and colorful fruit toppings.

INGREDIENTS
1 roll (16.5 oz) Pillsbury® refrigerated sugar cookies
1 package (8 oz) cream cheese, softened
1/3 cup sugar
1/2 teaspoon vanilla
1 cup fresh or canned peach slices, drained, cut into thinner slices
1 cup halved or quartered fresh strawberries
1 cup fresh or frozen blueberries
1/2 cup apple jelly

DIRECTIONS
1. Heat oven to 350°F. Grease 12-inch pizza pan or spray with cooking spray. In pan, break up cookie dough; press dough evenly in bottom of pan to form crust.
2. Bake 16 to 20 minutes or until golden brown. Cool completely, about 30 minutes.
3. In small bowl, beat cream cheese, sugar and vanilla with electric mixer on medium speed until fluffy. Spread mixture over cooled crust. Arrange fruit over cream cheese.
4. Stir jelly until smooth; spoon or brush over fruit. Refrigerate until chilled, at least 1 hour. Cut into wedges or squares. Store in refrigerator.
High Altitude (3500-6500 ft): No change.

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Chocolate-Peanut Butter Cookie Pizza

Serve your sweethearts this divine chocolate-peanut butter combo. They'll love you for it!

INGREDIENTS
1 roll (16.5 oz) Pillsbury® refrigerated chocolate chip cookies
1 package (8 oz) cream cheese, softened
1/2 cup creamy peanut butter
1 cup powdered sugar
1/4 cup milk
1 cup frozen whipped topping, thawed
3/4 cup hot fudge topping
1/4 cup chopped peanuts
DIRECTIONS
1. Heat oven to 350°F. In ungreased 12-inch pizza pan, break up cookie dough. With floured fingers, press dough evenly in bottom of pan to form crust.
2. Bake 15 to 20 minutes or until golden brown. Cool completely, about 30 minutes.
3. Meanwhile, in medium bowl, beat cream cheese, peanut butter, powdered sugar and milk until smooth. Fold in whipped topping.
4. Spread 1/2 cup of the fudge topping over cooled crust. Spread peanut butter mixture over top. Drizzle with remaining 1/4 cup fudge topping. Sprinkle with peanuts. Refrigerate at least 30 minutes or until serving time. Cut into wedges or squares.
High Altitude (3500-6500 ft): No change.

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Toasted Tuscan Walnut Squares

Refrigerated pizza crust gives you a head start in preparing a fabulous appetizer that feeds a crowd.

INGREDIENTS
1/2 cup Fisher® Chef's Naturals® Walnut Halves and Pieces
1 can (13.8 oz) Pillsbury® refrigerated classic pizza crust
2/3 cup basil pesto
1 box (9 oz) Green Giant® frozen chopped spinach, thawed, squeezed to drain
1/2 cup sun-dried tomatoes in oil, patted dry, cut into 1/4-inch slices
1/2 cup well-drained artichoke hearts (from 14-oz can), coarsely chopped
1 cup crumbled feta cheese (4 oz)
1 cup shredded mozzarella cheese (4 oz)
DIRECTIONS
1. Heat oven to 400°F. Spread walnuts in ungreased shallow pan. Bake 3 to 7 minutes, stirring occasionally, until light brown. Set aside.
2. Lightly spray large cookie sheet or 15x10x1-inch pan with CRISCO® Original No-Stick Cooking Spray. Unroll pizza crust dough on cookie sheet; press dough to 15x10-inch rectangle. Bake 8 to 12 minutes or edges are light golden brown.
3. Spread pesto over partially baked crust. Top evenly with spinach, tomatoes, artichoke hearts, feta cheese and mozzarella cheese.
4. Bake 8 to 15 minutes longer or until crust is golden brown and cheese is melted. Sprinkle with walnuts. Cut into 24 squares. Serve warm.
High Altitude (3500-6500 ft): No change.