2 large Tomatoes, diced

1 tbls. Chopped jalapeno pepper

4 Green onions, chopped

2 Cloves garlic, minced

2 cups Cheddar cheese, shredded

2 tbls. Grated parmesan cheese

1 Avocado, chopped

1/2 cup Sour cream

2 tbls. Chopped Cilantro

Spoon tomatoes over pizza dough, leaving a 1/2" border. Top with

jalapenos, garlic and onion. Sprinkle with cheeses and season with

salt and pepper to taste. Bake in 500 degree oven for 10 to 14 min.

until bottom of crust is golden brown. Top with avocado, a dollop

of sour cream and cilantro. Pass extra sour cream.

1/2 lb. plum (Roma) tomatoes, chopped in 1/2" pieces

1 clove garlic, crushed and finely chopped

1/2 tsp. salt

1 12" uncooked NY Style dough crust

6 oz. mozzarella cheese, shredded

6 fresh basil leaves cut into julienne strips

extra virgin olive oil

1/4 cup fresh shredded parmesan cheese

Combine 2 Tbls. olive oil, tomatoes, garlic, and salt in bowl.

Allow to marinate while making dough.

Brush dough crust lightly with olive oil. Top with cheese, then

tomatoes. Drizzle with olive oil. Bake in preheated 500F oven on

pizza stone for 8−10 minutes or until crust is golden brown and cheese

is bubbly. Remove from oven and top with parmesan cheese, then basil.

Cool on a wire rack for 2−3 minutes before cutting into wedges and

serving.

10 oz. boneless/skinless chicken breasts, cut into 3/4 inch cubes

1 Tbs. olive oil

2 Tbs. favorite BBQ sauce

For the Pizza:

1 recipe Thin Crust Dough

Cornmeal, semolina, or flour for handling

1/2 cup favorite BBQ sauce (a spicy−sweet sauce works best)

2 Tbs. shredded smoked Gouda cheese

2 cups shredded mozzarella cheese

1/4 small red onion, sliced into 1/8−inch pieces

2 Tbs. chopped fresh chopped fresh cilantro

To make BBQ Chicken:

In a large frying pan, cook the chicken in olive oil over

medium−high heat until just cooked, 5 to 6 minutes. Do not overcook.

Set aside in the refrigerator until chilled through. Once chilled, coat

the chicken with 2 Tbs. BBQ sauce; set aside in the refrigerator.

To make the pizza:

Place the pizza stone in the center of the oven and preheat to 500

degrees F. for one hour before cooking pizzas.

Use a large spoon to spread 1/4 cup BBQ sauce evenly over the surface of

the prepared dough within the rim. Sprinkle 1 Tbs. smoked Gouda cheese

over the sauce. Cover with 3/4 cup shredded mozzarella.

Distribute half the chicken pieces evenly over the cheese (approximately

18 pieces). Place approximately 18 to 20 pieces of red onion over the

surface. Sprinkle an additional 1/4 cup mozzarella over the top of the pizza.

Transfer the pizza to the oven; bake until the crust is crisp and golden

and the cheese at the center is bubbly, 8 to 10 minutes. When the pizza

is cooked, carefully remove it from the oven; sprinkle 1 Tbs. cilantro

over the hot surface. Slice and serve.

1 Package active dry yeast

2 teas. Sugar

1 1/4 cups Warm water

2 3/4 cups All−purpose flour

1/2 cup yellow cornmeal

3 tbls. Olive oil

1 teas. Salt

TOPPING:

1 cup Pizza sauce

12 oz. Shredded mozzarella cheese

1/2 lb. Ground beef, crumbled, cooked

1/4 lb. Italian Sausage, crumbled, cooked

1/4 lb. Pork Sausage, crumbled, cooked

1/2 cup Pepperoni, diced

1/2 cup Canadian bacon, diced

1/2 cup Ham, diced

1/4 lb. Mushrooms, sliced

1 small Onion, sliced

1 Green bell pepper, seeded, sliced

2 oz. Grated Parmesan cheese

1. For dough, sprinkle yeast and sugar into warm water in small bowl; let

stand until foamy, about 5 minutes.

2. Mix flour, cornmeal, oil and salt in a large bowl; make a well in the center

and add yeast mixture. Stir to form a soft dough, adding more flour if

necessary. Turn onto a floured board and knead until dough is supple

and elastic, 7 to 10 minutes. Transfer to a large bowl, cover and let rise

in a warm spot until dough has doubled, about 1 hour. Punch down.

3. Roll dough to a 13−inch circle. Transfer to an oiled 12−inch pizza pan,

folding the excess over to make a small rim. Spread with pizza sauce;

sprinkle with all but a handful of the mozzarella cheese. Sprinkle with

meats and vegetables. Top with remaining mozzarella and Parmesan

cheese. Let rise in a warm spot about 25 minutes.

4. Heat oven to 475 degrees. Bake pizza until crust is golden, about 25

minutes. Let stand 5 minutes before slicing.