Pizza Dip

Recipe and Picture courtesy of www.simply-gourmet.com
Recipe: Pizza Dip

2-8 oz packages of cream cheese, soft
1 cup of mayonnaise
1 cup of mozzarella cheese + 1.5 cups for topping dip
1/4 cup of parmesan cheese
3 tablespoons of green onion
1 cup of pizza sauce or marinara (you can use less, we just like the sauce)
toppings:  pepperoni, olives, mushrooms, red onion, hamburger, bell pepper, bacon, etc…


Preheat oven to 350. In a medium bowl, combine soft cream cheese, mayonnaise, 1 cup of mozzarella cheese, green onions and the parmesan cheese.  Stir well.

I used a round glass pie pan to cook it in.
Spread the cheese mixture in the bottom of the pan first.
Spread the pizza sauce next.
Sprinkle the cheese over the sauce.
Decide on your toppings and scatter those around the top of the cheese.
Bake the dip for 25 minutes or until bubbly.

Serve with chunks of french bread.

This dip is very hot when it comes out of the oven. Please be careful.  The cheese makes it stringy and gooey.

Ceasar Salad Pizza

Crust
1 pkg refrigerated pizza crust or my homemade recipe that you can find HERE
2 garlic cloves, pressed
1/8 tsp. dried oregano
1/8 tsp. dried basil

Toppings
5 cups thinly sliced romaine lettuce
1 medium tomato, seeded and diced
1/2 c. thinly sliced red onion
1/4 c. sliced olives
1/4 c. Caesar dressing or Italian dressing
1 cup shredded mozzarella cheese
1/4 c. grated fresh Parmesan cheese, divided

Preheat oven to 425 degrees. Roll out the crust on a round stone. Mince garlic and spread it over the crust then sprinkle with oregano and basil. Bake crust on the bottom rack of the oven 10-12 minutes or until golden brown. Remove crust from oven and immediately sprinkle with mozzarella cheese and half of the Parmesan cheese. Combine lettuce and dressing, spread evenly over crust. Sprinkle tomatoes, olives, and red onion over lettuce then remaining Parmesan cheese. Serve immediately.

Vegetable Pizza

(2) cans crescent rolls
press into bottom of a greased jelly roll pan and bake according to package directions.
(2) 8oz. pkgs Cream cheese
3/4 C. Mayo
1 pkg. Ranch dressing mix
Mix together and spread over cooled, baked crescent rolls

Top with cauliflower, broccoli, carrots, celery, cucumbers and Montery Jack cheese.