Pizza Skulls

Ingredients:

1 roll Pillsbury pizza dough
Pizza sauce
1 c. shredded Mozzarella cheese
Turkey pepperoni
Skull pan

Preheat the oven to 375 degrees. Spray the inside of the skull pan molds with non stick cooking spray. Unroll the dough and divide into four equal pieces. Place the center of each dough rectangle in each mold. Fill the cavities with 1 Tbs., about 5 pepperoni slices and 2 Tbs. Mozzarella cheese. Fold the excess dough over the toppings until all of the filling is covered.

Spray the top of the pizzas with non stick cooking spray. Bake for 18-20 minutes until the skulls are golden brown. Let cool about 2 minutes in the pan before transferring to a wire cooling rack. Serve with pizza or pasta sauce to use as a dipping sauce.

Pizza Acorn Squash

This recipe is easy and cheesy! I love acorn squash, or squash in general and who doesn't love fresh melted Mozzarella cheese?

Ingredients:

1 large acorn squash, cut in half and seeded
1 tsp. garlic salt
1/2 tsp. fresh ground pepper
1/2 c. Hunt's Pasta Sauce, Garlic & Herb
20 mini Hormel pepperoni
2 tsp. grated Parmesan (plus more after baked)
1/2 c. fresh Mozzarella

Preheat the oven to 375 degrees. Place both squash halves in an 8x8 baking sheet so that they do not slide around. Fill each cavity with 1/4 cup pasta sauce. Sprinkle each with 10 mini pepperoni, and 1 tsp. grated Parmesan cheese. Bake for 40 minutes. Top with the fresh Mozzarella and bake for another 20 minutes. When they are cooked, sprinkle with a small amount of Parmesan. If the Mozzarella isn't golden enough for you, cook under broil for 3 minutes.

This recipe is fairly low in Weight Watchers Points Plus points, especially since one serving size is an entire half of a large acorn squash. Each half is 9 PP. As you can see in the picture below, it was very good....

Mini Mummy Pizzas

FINALLY, it is the season for some spooky treats! These mini mummy English muffins would be perfect pizzas if you have kids for an afternoon snack, dinner, lunch, or any time really. Or if you are a full grown adult with no kids yet like me :-) and just absolutely love Halloween!

Ingredients:

2 Weight Watchers string cheese (or any brand of string cheese)
2 English muffins, cut in half
4 Tbs. pizza sauce
2-3 black olives, or 8 slices

Preheat the oven to broil (mine is set to 550 degrees) and vent the oven slightly. In a nonstick pan, place the four English muffins cut side up. Spread 1 Tbs. pizza sauce on top of each muffin. Peel the string cheese into thin strips and rip so that the strips do not hang over the edges very much. Place the strips in a random pattern on top of the pizza sauce. Add two slices of olives towards the top to make eyeballs. Bake under the broiler for around 2 minutes (watch and do not take your eyes off of these! They cook REALLY fast). Let cool slightly and serve!

(Makes 4 English muffin pizzas, 2 pizzas per serving, 4 WW points per serving)

Veggie Pizza

Ingredients:

1 c. chopped baby carrots

1/2 c. chopped black olives

1 c. shredded cheddar cheese

1 8oz. cream cheese

3 tbs. cream style horseradish

1/2 c. Miracle whip

1 can crescent rolls 

Let the cream cheese sit out and get soft. Combine the cream cheese, horseradish and miracle whip in a bowl with a fork. Set aside. Spread the crescent roll sheet out onto a nonstick cookie sheet. Bake for 9-11 minutes at 350 degrees until golden brown. Let the crescent roll cool. Spread the cream cheese mixture on top of the crust. Sprinkle with the vegetables and cheese and cut into small squares.

(I added red and blue food coloring to make the cream cheese mixture purple for Halloween!)

Turkey Taco Pizza

 

Ingredients:

1 whole wheat pizza crust
3/4 lb. ground turkey, lean
2 green onions, chopped
1 pkg. taco seasoning
4 mini bell peppers, chopped
1 c. shredded reduced cheddar cheese
1/2 c. fresh cilantro
1/2 c. Queso Fresco, crumbled
2 small tomatoes, seeds and core removed, chopped
*hot sauce, optional

Preheat the oven to 400 degrees. Lay the pizza crust out on a flat surface. Spread the cheddar cheese out on the bottom of the crust. In a medium skillet, on medium heat, cook the ground turkey and green onion together until the turkey is no longer raw, stirring frequently (around 3 minutes). Add in the taco seasoning and stir together until everything is mixed well. Spread the meat out evenly on top of the cheese, followed by the bell pepper, tomato and Queso Fresco. Bake for 8-10 minutes directly on the rack in the oven (watch closely, they cook fast and the crust can start to burn in a second!). Top with cilantro after cutting into slices, and a few dashes of hot sauce for the brave ones!

BBQ Chicken Strip pizza with Arugula

Ingredients:

1 whole wheat pizza crust
1/2 c. BBQ Sauce (Mad Dog & Merrill)
2 chicken strips, chopped (I had some left over from KFC)
1/2 c. fresh baby arugula
Frank's Red Hot Sauce
1 1/2 c. shredded reduced fat cheddar cheese

Preheat the oven to 400 degrees. Lay the pizza crust out on a flat surface or a cookie sheet with no edges. Spread the BBQ sauce on top of the crust, leaving about 1/2 an inch around the edges. Sprinkle the cheese evenly on top of the crust. Scatter the pieces of chicken strips and the baby arugula. Add a few dashes of the hot sauce. Bake for 8-10 minutes in the oven, directly on the racks (make sure you check in frequently, it does not take long at all to cook!).

Spinach Fontina Cauliflower Pizza

This recipe (along with the cauliflower pizza crust recipe) is another guest blog post. My mom and I love creating weird and new recipes and like to mix things up for the taste buds. The combination of ingredients for this one is all on her. The only thing I did was rip up the spinach and toast the pine nuts to help out. This recipe is melt-in-your-mouth good!

Ingredients:

1 Cauliflower Pizza Crust
1 1/2 c. fresh spinach
2 Tbs. pine nuts, toasted
1 c. Fontina cheese, grated

Set the oven to broil (550 if you have a oven that gives you that option). Rip the spinach into smaller pieces and sprinkle over the pizza crust. Add the grated Fontina cheese evenly, and sprinkle with pine nuts. Set under the broiler for 3-5 minutes, or until the cheese is melted and the crust is a golden brown on the edges. Let cool slightly before slicing up and serving.

Cauliflower Pizza Crust

Time for a guest recipe! This is the first one I have done and I think I will continue to randomly do it.  My husband and I went to my parents house and my mom wanted to make pizza using cauliflower pizza crust. I am not a big fan of raw cauliflower but I love when it is boiled or roasted. She is not a fan of breading so this recipe is a perfect medium for both of our likes and dislikes.

Ingredients:

2 c. cauliflower, raw (chopped in food processor)
2 eggs
1 c. Mozzarella cheese
1-2 tsp. Mrs. Dash, Garlic & Herbs (or any preferred seasoning)
1 Tbs. coconut oil
1/4 c. grated Parmesan cheese

Preheat the oven to 450 degrees. Line a baking sheet with parchment paper. Spread about 1 Tbs. of coconut oil (give or take) in a thin layer on top of the parchment paper. Sprinkle the coconut oil with Parmesan cheese.

Combine the first four ingredients together in a large bowl. Using your hands works best, but if you prefer to use a spatula make sure that everything is combined together well.

Pour the cauliflower "dough" out on top of the grated Parmesan. Using your hands, press out the mixture into a thin layer (I would suggest not going any thinner than 1/4 of an inch so that the pizza isn't flimsy). Bake for about 20 minutes in the oven.

*At this point you will add your toppings, and place back into the oven under broil for about 3-5 minutes until the cheese is melted and the crust is golden brown on the edges.

 Here's a throwback of my mom and I to about 6 years ago on my 21st birthday.

Fresh Bruschetta and Thyme Pizza

 

Ingredients:

Thin pizza crust (I used Archer Farms from Target)
A handful of spinach, stems removed
Bruschetta salsa (or canned diced tomato with garlic and herbs)
Fresh sliced Mozzarella
Fresh thyme
Olive oil

Preheat the oven to 425 degrees. Drizzle olive oil on top of the pizza crust and using the back of the spoon, spread out in an even layer going all the way to the edges. Scatter the spinach on top of the crust, and top with the bruschetta salsa. Lay thin slices of Mozzarella cheese on top, and sprinkle with thyme. Bake in the oven for 10-13 minutes until the edges are golden brown and the cheese is fully melted. Let cool slightly before trying to cut.

(The one on the left, is bruschetta salsa and shredded reduced fat Mozzarella cheese. It was also very delicious!)

Southwest Scramble Pizza

Ingredients:

1 Thin pizza crust (Archer Farms)
1 c. Southwest Style Egg Beaters, scrambled (cooked)
1 c. mushrooms, sliced
2 green onions,chopped
4 slices deli turkey
4 slices Colby-Jack cheese
Frank's hot sauce

Preheat the oven to 400 degrees.  Spray the top of the crust with non stick cooking spray. In a small saucepan, saute the mushrooms and onion for about 2-3 minutes. Spread the sauteed mushroom and onion, scrambled eggs and deli meat on top of the crust. Cut the cheese slices into small squares and randomly place on top. Bake for 10 minutes in the oven until the edges are golden brown and the cheese is melted. If you don't mind some heat, add a few dashes of Frank's Red Hot Sauce!

Love-ly Pepperoni Pizza

Ingredients:

Thin crust (Archer Farms) pizza crust
1 c. pizza sauce
1 1/2 c. shredded reduced fat Mozzarella
1/4 c. shredded Asiago cheese
25-30 Turkey low fat pepperoni (Hormel)

Preheat to 400 degrees. Spray the top of the crust with non stick cooking spray (Pam). Spread 1 c. of the sauce on top of the crust. Using a cookie cutter, cut out heart shapes in the pepperoni. Using the discards and about 10 chopped up pepperoni, sprinkle over the sauce. Top with both cheeses evenly. Add the heart shaped pepperoni on top. Bake for 10 minutes on a baking sheet. Let cool slightly before cutting.

Chicken Cilantro Pesto Pizza

Ingredients:

1 c. Cilantro Macadamia Pesto
1 1/2 c. Easy Shredded Chicken
1 Archer Farms thin pizza crust
1 c. shredded Parmesan cheese
1 c. packed spinach

Preheat the oven to 400 degrees. Spread the pesto on the crust. Top with the spinach, chicken, and then finish with the shredded Parmesan cheese. Bake in the oven for 8-10 minutes. If you want a crispy crust, bake directly on the rack. This pizza is so delicious and fresh! The cilantro pesto and Parmesan combination is unbelievable.

Supreme Pizza Pasta

Ingredients:

1 large green pepper, chopped
1/3 c. onion, chopped
1/4 c. fresh basil, chopped
24 oz. can Hunt's Meat Pasta Sauce
1 c. Hormel Turkey Pepperoni (70% less fat), chopped
1/4 c. Pasta water
grated Parmesan cheese for garnish
2 c. any style pasta (I used hearts because Valentines Day is in a few days)

In a large skillet, add the onions and green pepper on medium-low heat and cook for 5-7 minutes, stirring frequently so that the vegetables sweat, but do not brown or caramelize. Meanwhile, cook the pasta according to the directions. Before straining the pasta, reserve 1/4 c. of the pasta water. Add the pasta sauce to the vegetables and stir together. Cook for another 2-3 minutes until the sauce is heated through. Stir in the fresh basil and the pepperoni. Add the pasta to the sauce and cook for another 2 minutes. Before serving, add grated Parmesan to each serving.

Makeover Taco Bell Mexican Pizza's

Ingredients:

4 10 inch fat free tortillas
2 Tbs. sliced green onion
1/2 tomato, seeds removed and chopped
1/2 c. taco meat, 90/10 ground beef
1/2 c. fat free refried beans
1 c. reduced fat shredded cheese
1/4 c. Taco Bell chipotle sauce

Using a fork, poke holes in each side of the tortilla shells. Lay two down on a non stick baking sheet. Preheat the oven to broil. Broil the tortilla's for about a minute to one and a half minutes in the oven to crisp the bottom layer. Spread 1/4 c. refried beans on top of each tortilla. Sprinkle 1/2 c. taco meat on top of the refried beans. Place the second tortilla shell on top of the meat. Broil in the oven again for a minute. Spread 1/8 c. chipotle sauce on top of each tortilla. Top with the shredded cheese, green onion and fresh tomatoes. Broil again until the cheese is nice and melted on top.

This recipe makes 2 servings, or 2 Mexican pizzas. The weight watcher points are going to leave you thinking that I am crazy, but hear me out.

Taco Bell's Mexican Pizza, 14 WW points
Makeover Mexican Pizza, 15 WW points

Now, you may be thinking that I am crazy since my version is 1 point more, but here's the kicker, the Taco Bell tortilla size is 6 inches, my version uses 10 inch tortillas. You are getting so much more food compared to the tiny ones that you get in the drive-through.

Mini Tomato Mozzarella English Muffin Pizzas

                                                                                  

Ingredients:

4 English muffins, cut in half to make 8
1 large tomato, cut in half, seeded, and sliced thin
16 mini fresh mozzarella balls, marinated in olive oil and herbs
Pure garlic spray (or garlic infused olive oil)
1/2 c. fresh chopped parsley
Garlic salt
Fresh grated pepper

Preheat oven to 350 degrees. Lay the English muffin slices out on a non stick baking sheet or jelly roll pan. Spray the tops with the garlic spray (or drizzle with the garlic olive oil).  Slice the mini mozzarella balls each into three slices, and use 6 slices to top each English muffin. Add three slices of tomato on top of the mozzarella. Sprinkle each English muffin with the chopped parsley. If you used the garlic spray, drizzle some of the extra oil and herbs from the mozzarella container on top of the muffins. Season with garlic salt and pepper. Bake for 5-7 minutes until the crust is just starting to turn golden brown and is slightly crunchy. Serve warm.

(Makes 8 servings, 3 WW points per serving)

Canadian Bacon Pineapple Pizza

Ingredients:

1 pouch Betty Crocker Pizza Mix
6 slices Hormel Canadian bacon, chopped
1/2 c. green bell pepper, chopped
2 oz. Smoked Gouda cheese, shredded
1/4 c. pizza sauce
1/2 c. canned pineapple chunks, sliced thin


Preheat oven to 400 degrees. Prepare the crust as directed on the package. Spray a baking sheet with non stick cooking spray. Spread the crust out to make a rectangle shape, and so that the crust is about 1/3 inch thick. Spread the pizza sauce out in a very thin layer. Top with the smoked Gouda. Add the Canadian, bell pepper and pineapple. Bake in the oven for 12-15 minutes or until the crust is golden brown on the edges. (Makes 4 servings, 7 WW points per serving.)

Bacon and Egg Pizza

Ingredients:
1 tube Crescent Rolls
1 c. shredded Cheddar Pepper Jack cheese
1/4 c. bacon bits (Oscar Mayer)
4 eggs, scrambled and seasoned with salt and pepper

Preheat oven to 375 degrees. Spray a pizza pan with non stick cooking spray. Roll out your crescent rolls and using your hands, form into a circle that is your preferred size, and place on the pizza pan. Sprinkle the crust with the cheddar cheese, then do the same with the egg and bacon. Bake in the oven for 11 minutes.