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From the archives:

Birthday Wishes & Pierre Herme's Montebello Recipe

The Ultimate Meat-Lovers Pizza

Happy December! I’m so excited it’s finally here: the perfect month to cozy up, listen to Christmas music, and eat pizza. When I was a kid I had an obsession with pepperoni pizza. The thing is, I didn’t eat it all the time – nope, I was obsessed with it because I never got to eat it. My parents’ pizza of choice was always Hawaiian. And while I loved (and still love) the combination of savory ham and sweet pineapple on pizza, I wanted a taste of the unknown. I wanted what I didn’t have.

Because we never deviated from the old standard of ham and pineapple, it wasn’t until I was well into my teens that I discovered other types of pizza. But once I realized the wide wide world of pizza, I never looked back. I loved pepperoni, but I wasn’t satisfied with just those little rounds of meat – not when there was meat-lovers pizza to be had.

Of course, meat lovers pizza – or any pizza for that matter – isn’t pizza without cheese. You’ve got to have an ooey gooey base for all your toppings to meld into. As such, this pizza is loaded with about equal parts Canadian cheese and meats. It’s truly a feast for the meat – and cheese – lover in your life. Hope you’re staying warm and cheesing it up!

PS – I’m in Europe right now, If you want to peek at what I’ve been eating, check out my Instagram!

The Ultimate Meat-Lovers Pizza Recipe

prep time: 15 minutes

cook time: 15 minutes

total time: 30 minutes

• 1 ball of no-knead pizza dough
• 1/3 – 1/2 cup pizza sauce, depending on how saucy you like your pizza
• 2 cloves garlic, minced
• 1 – 1 1/2 cups shredded Canadian mozzarella
• 8-10 slices pepperoni
• 1-2 slices of ham, cut into small squares
• 2 slices of crispy bacon, cut into small pieces
• 1 link spicy sausage, removed from casing and browned
• 1/2 cup browned ground beef
• Canadian parmesan cheese, to finish
• red pepper flakes, to serve

Arrange a rack in middle of oven and preheat to its hottest setting, 500°–550°.

Lightly oil a cast iron pan and dust lightly with cornmeal, if desired. Or, lightly oil and dust a baking sheet. Shape dough into a circle, pushing gently until fairly thin. Spread on the sauce almost to the edges and sprinkle on the garlic. Top generously with the shredded mozzarella, followed by all the meats. Grate on parmesan to taste then place in the oven to bake for 12-15 minutes, or until the crust is puffy, crisp and slightly blistered. Enjoy immediately with red pepper flakes.

Notes: I had a lot of these meats in the fridge already – I typically have a bunch of odd bits and pieces of cooked meat so it wasn’t too long or too difficult for me to put this together. It does take a bit more time if you have to cook all of your meats before hand. Feel free to substitute in with whichever meats you have on hand.

20 Comments

normally, i’m the person who doesn’t go for the meat lover’s; i like plenty of veggies and pesto and sundried tomatoes and pineapple. but no one ever turns down bacon, and i’m thinking of a particularly juicy (read: fatty) brand of hot links that i know would go perfectly on this!

I need to make this for my boyfriend! have fun in Europe! :)

Oh my goodness this looks amazing! You’ve just made my pizza craving so much worse.. The meat/cheese ratio looks perfect.

Oh my goodness, that looks amazing!

Just out of interest, do you ever make your own pizza dough? We’ve started to at home but have had very mixed results. I’m beginning to wonder if it’s worth the bother…

I love meat lovers pizza! This one looks just irresistible!

This is so funny, about you wishing pepperoni pizza (don’t order it in Europe though – only if you like a pizza with spicy peppers). This pizza looks delicious!

I’ll take a slice!

I just want to sit and stare at that cover photo all day long. And ideally eat it. This is heaven, Steph. Hope you and Mike are having the best time in Europe right now :D:D:D

Wow this pizza looks amazing! 🍕🍕🍕

My man would die of happiness from this pizza. That bubbly cheese looks AMAZING and homemade pizza is almost always the answer anyways. Beaut.

GAHHHH perfection. I want to dive into that hero shot, head first, mouth wide open!!

This pizza is really speaking to me!! Looks delicious!

yummers. Another great looking dish.

Just ordered a meat lover’s and was looking for a recipe to make my girl happy some time. Seems to be a yummy one. And all you need is cheese? Fuck, that’s right! T.Hanks! ;)

Do you really eat that…..naaa, i cannot call it pizza. Sorry guys, but like most of humans with a working sense of taste what i saw looks to me like an hamburger made of garbage.

First: “it’s NOT pizza without cheese” sounds like “it’s not a steak without 5 inches of ketchup”.

Come and visit Italy. You’ll discover a world of possibilities.

Second. Meat lovers pizza is the most hawful depravation i ever met abroad. (after i ate a slice i decided to abandon pizza in USA. Hamburgers, thank you!)

Third. Cooking is measure. Right amount of right things. Like painting : you might love classic art of reinaissance, or you might like modern art. But you can’t cover the canvas with 10 kgs of paint and pretend you are a painter.

To Davide from Dave.

Please give us an example of an Italian Alternative.

…to what? to this receipe?

From the easiest to the most complicated:

Simple tomatoes, garlic, olive oli (marinara)

Tomato, capers and anchovies

White pizza with olives

White pizza with sausage

Tomato, mozzarella, basil (margherita)

Tomato, mozzarella, artichokes, mushrooms, ham (4 stagioni)

….ten thousands other pizzas.

Plus all the other regional variants.

…by the way, if you think that “no cheese” means “simple” you are wrong again: another delice i just discovered is made of sliced mushrooms, cooked spinachs, little garlic, sausage, scrambled eggs….

Pizza Tots Recipe

Pizza Tots Recipe

Ingredients

• 4 cups frozen miniature Tater Tots
• 1/2 cup pizza sauce
• 1-1/2 cups shredded part-skim mozzarella cheese
• 12 slices pepperoni
• 1/4 teaspoon Italian seasoning
• Crushed red pepper flakes, optional

Directions

Nutritional Facts

1 serving: 240 calories, 14g fat (5g saturated fat), 20mg cholesterol, 597mg sodium, 23g carbohydrate (2g sugars, 2g fiber), 10g protein.

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• 4 cups frozen miniature Tater Tots
• 1/2 cup pizza sauce
• 1-1/2 cups shredded part-skim mozzarella cheese
• 12 slices pepperoni
• 1/4 teaspoon Italian seasoning
• Crushed red pepper flakes, optional

1. Bake Tater Tots according to package directions on a 12-in. pizza pan.
2. Top with pizza sauce, cheese and pepperoni. Sprinkle with Italian seasoning and, if desired, pepper flakes. Bake 5-7 minutes longer or until cheese is melted. Yield: 6 servings.

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Reviews for Pizza Tots

Average Rating

"This recipe wasn't the best. We used onion tater tots it would have been better with regular tater tots."

"These were delicious. My whole family loved them! I used hash browns instead of tator tots bc it's what I had on hand. So quick and easy I will be making these a lot more."

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Recipe Remake: The Ultimate Quinoa Pizza Crust

When I first started blogging, like a hundred bajillion years ago (kidding it was only four), I was intent on creating unique quinoa recipes that would grab people’s attention and make them hungry just thinking about it.

Problem was…people eat with their eyes and my photography was downright terrible.

So while my recipes might have been stellar, they certainly were far from appetizing (i.e. definitely not pin worthy) and didn't get the recognition that I had hoped they would.

But I have some gems way back in those archives. Recipes I know you would adore, but I’m far too embarrassed to ever bring to your attention. Instead, I’m going to remake some of those oldies, give them a new spin and definitely provide a little facelift as far as the photography is concerned.

It’s so tasty and I’ve made it a hundred times, yet for some reason I haven’t taken the time to repost it. It’s probably because we inhale it the moment it comes out of the oven. Oops!

Now that I’m full-time food blogging (woot woot), I actually have time during the day to make dinner recipes and photograph them. It just means we have to reheat leftovers for dinner, but that’s okay. Matt does a good job and not complaining…too much at least.

Okay, let’s talk about this pizza crust.

Usually making gluten-free pizza crust is such a chore. You need to find a good flour blend, your need to proof your yeast, you need to let your dough rise, then you need to par-bake it, and finally bake it again with your toppings. Time consuming, messy and lots of room for error.

Or on the other hand you can make this! It’s only 5-ingredients, can be made in your blender, doesn’t require any mixing, proofing, waiting, NADA. Just whizz it up, pour it in your pan and bake.

The base of the recipe is quinoa that has been soaked for 6 – 8 hours. While that might seem like a long time and deter you, think about it this way:

When you’re making your cup of joe in the morning, just pull out some quinoa, put it in a bowl, cover it with water and let it sit. Then when you come home and are ready to make dinner, just rinse, blend and bam. Pizza done, dinner served, minimal effort required.

Don’t you just love dinners like that!?

> GLUTEN-FREE BLENDER PIZZA! That's right, this crust is made in your blender, is only 5 ingredients and no yeast required!” width=”700″ height=”1050″>

> GLUTEN-FREE BLENDER PIZZA! That's right, this crust is made in your blender, is only 5 ingredients and no yeast required!” width=”700″ height=”1050″>

While we might have gone plain jane with our pizza – just sauce and goat cheese – there’s no end to the possibilities. This quinoa pizza crust stands up to it all. So layer it on, go wild and have a fabulous pizza night!

If you make this recipe, make sure to snap a pic and share it on Instagram using #SIMPLYQUINOA – I want to see your own quinoa creations!

The Ultimate Quinoa Pizza Crust

Ingredients

for the crust

• 3/4 cup quinoa, covered by 1″ of water and soaked for 6 – 8 hours (or overnight)
• 1/4 cup water
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 2 tablespoons olive oil

optional toppings

• 1/2 cup tomato sauce
• 1 cup shredded goat cheese
• Fresh herbs
• Red pepper flakes

Instructions

1. Soak the quinoa in water, covering it by at least 1″, for 6 – 8 hours.
2. Once you’re ready to make the crust, preheat oven to 425 degrees F. Line a 9″ cake pan with parchment paper and drizzle one tablespoon of oil in the center. Spread around with your hands until evenly coated and set pan aside.
3. Thoroughly rinse quinoa, then add to a blender. Add the ¼ cup of water, baking powder, salt and remaining olive oil, and blend on high until smooth and creamy. This should resemble a thick pancake batter.
4. Pour batter into prepared pan and bake for 15 minutes. Remove, flip and return to oven baking for another 10 – 15 minutes until browned and edges are crispy.
5. Top with sauce, cheese and any other toppings you’d like and bake for 12 – 15 minutes until cheese has melted and started to brown.
6. Remove, let cool for a few minutes in the pan, transfer cutting board and slice.
7. Garnish with herbs, pepper flakes, grated cheese, etc., and serve immediately!

Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

Other Quinoa Pizza Crust recipes you might enjoy:

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O gosh…I have so many “old” recipes on my blog I need to re-photograph now! One day!

The crust is beautiful! LOVE it…love pizza 😉

You and me both, my friend. I just try not to think about it 😉 Thanks for the love on the pizza, hope you try it soon! xx Alyssa

Hi ! I have tried to make this pizza a few times and for some reason it always sticks! I used parchment paper and oil and still sticks. I don’t know what else I could do! Please help!!

Hi there! Have you tried non-stick spray? I would suggest doing parchment and making sure the entire pan is covered and then spraying the parchment with cooking spray. I’ve honestly never had an issue with it sticking, so I think this should do it!

Has anyone tried to double the recipe and freeze an extra baked crust? I’m wondering if they would freeze well.

Yes, I believe others have!

Get a Rachel Ray baking pan. Nothing sticks on mine!

Could you write a bit more before getting to the ingredients and the recipe please? It’s not long enough.

Excellent… next time you make this, lay down SLICED beefsteak tomatoes instead of tomato sauce AFTER you put some chopped garlic and S&P onto the crust as the first ingredients… YUM – O

Love the ideas! I’m also thinking about a breakfast pizza at some point 🙂

Oh, this one’s a keeper, girl… going in the weekly rotation, for sure… we had this last night… we actually split this one-pizza recipe for three people as an appetizer and barely ate the quinoa cheesy chicken casserole (my own recipe) I had made for dinner, as the app pretty much filled us up (just a third of the pizza)… incredible.

I can’t wait to try this!

Woo – would love to know what you think when you do, Katrina!

I just made your quinoa pizza crust with this awesome pizza with tomatoes, fresh mozzarella and basil. I love it! I haven’t eaten “real” pizza for so long. I posted this on my FB page. Katrina Scott Smith and Baking and Boys! Thank you!

I can’t believed I missed this photo. Kristina it’s AMAZING! Thank you so much for sharing 🙂 I’m certainly going to be sharing this out on my social channels. xo!

And now, tonight, I made this delicious Organic BBQ Chicken Artichoke Pizza with this amazing quinoa crust. I love it and am so happy!

You’re awesome! I love that you’re enjoying the pizza so much 🙂 Keep on sending me your creations my friend! xo

Yeah, people eat with their eyes. This pizza makes me hungry just looking at it. Can’t wait to try it soon.

Let me know when you do! I was so happy with the results of this new version 🙂

Tracy Hankins Petz says

Can’t wait to try this!

My question is, should quinoa be rinsed before cooking or do you rinse after cooking?

So when you say “rinse quinoa” you actually mean you have to cook it? No wonder my crust was gritty and horrible

Nope! This recipe does NOT use cooked quinoa. You have to let the quinoa soak for at least two hours so it softens up first 🙂

When you say soften first, do you mean the quinoa should break open first? I soaked mine overnight and it didn’t break open.

Nope it will just be a little softer in touch 🙂

Saying out says

Singing an’ munching!

is the 1/4 cup of water what you add to the quinoa or added in after you have soaked and rinsed quinoa??

It’s what you add after the quinoa has been soaked and rinsed. Hope that helps!

Making this tonight for my birthday dinner! I haven’t had a good gluten-free pizza that wasn’t also dairy-free and potato-free for so long. Can’t wait!

How did it turn out Sarah? Hope you loved it as much as everyone else has 🙂

It was delicious! The closest thing to “glutenous” pizza I’ve had in years! Can’t wait to try more of your recipes 🙂

Saying out says

Oh, happy us, I mentioned I would make one earlier today, next weekend probably! Lovely, I make my own ratatouillushntopping, sort of this and sort of that, lovely! Got a huge white cabbage and a red one. I like to chip away and whizz them up, they are great with nearly anything!

This is very cool! My husband I love quinoa, but never thought of making pizza crust with it. Now I really want to try this. Thanks for recreating it and bring it up again. 🙂

Thanks for stopping by, Shinee! Would love to hear what y’all think of the recipe. It’s such a basic crust that it can really handle any sort of toppings! I’m thinking about a kale ceasar version for tonight 🙂

I had no idea this was even possible! It looks awesome and I can’t wait to try it!

Let me know how it turns out! I think I’m going to make a kale cesear version for tonight’s dinner 🙂

The StayAtHome Chef says

I would have never thought to make a quinoa pizza crust. This is such a great idea! I’ll definitely be making this.

Yay! Hope that you do 🙂 Please stop back and let us know how it turns out! I’m making it for dinner tonight!

Has anyone tried this recipe with quinoa flour? If so, how much flour is equal to 3/4 cup whole quinoa? Have some flour I wanna use up!

I’m baked it with equal parts quinoa flour just now. It browned beautifully in the first 12 min bake time. Did not flip it over as per instructions because it was already plenty browned on both sides. Just added sauce and toppings (cooked veggies, nitrate free pepperoni, grated parm, grated mozz), seasoned with lots of oregano, crushed red pepper, black pepper and a sprinkling of garlic powder along the outer crust. Baked an additional 5 minutes to melt my toppings. It was good! The crust carries the toppings perfectly. The texture is slightly grainy, and naturally tastes of quinoa. I would consider baking it on a traditional pizza pan so that I could spread it thinner (I like a thin crust). And I do wish it had a chewier texture! But given the simplicity of ingredients and prep, I think it’s a very good pizza dough worth trying. I’d post a pic if only I knew how!

Thank you so much for sharing! I actually have that on my list to start working on – this has given me a great head start 🙂 xo

Sounds good Maria. I was wondering what the texture of the base was. I prefer a thinner base too. Will certainly give this a try and also season the base with herbs and garlic. Can’t have too much garlic as far as I’m concerned! 🙂

You’re gonna love it if you’re a fan of thin crust! xo

Jennie Gibbs Smit says

This looks amazing! Will the crust hold up in the freezer to make on another night? Need something for those busy, busy nights!

I tried this and the crust turned out gritty. Do you have any idea what I might have done wrong? I don’t imagine it was your recipe since you had so many successes.

Just thought I’d put a slight mod on here in a comment. Still trying to perfect the perfect recipe ;-)) So what I did was add about an 1/8 teaspoon of baking SODA and an extra dash of baking POWDER to what Alyssa called for. Also we’ve been using a flavored olive oil that we haven’t quite used up yet from an Xmas gift so that’s an additional mod not really worth mentioning, but the citrus olive oil gives it a nice fragrance and flavor when the recipe is complete. Also, was originally making it the prescribed 9-inch baking pan but it comes out a little thick for our liking, so this morning, I put it in a 9×13 oblong baking dish and spread it out so it’s a bit thinner. Hopefully this will make it a bit less “doughy” tasting and crispier… and from the looks of things, I think we accomplished that result. Will let y’all know later when I finish it. This is going to be an app for the big game

Oh, and THIS particular attempt above is using one FULL cup of quinoa instead of 3/4 cup so all the ingredients used are 25% more just to mention….

Electra Myers says

Nice! My attempt did not rise at all, I like the idea of adding baking soda and a bit more baking powder, thanks for sharing!

Alyssa: could you modify the recipe above to include how much water to soak the quinoa in? Perhaps how you did it in your recipe for the Buffalo Pizza Bites? I soaked my recipe in 1/4 cups of water and, yea, it didn’t turn out. Drained it and started over with 2 cups of water and worked perfectly. 🙂

How do i soak quinoa overnight?

How do i soak quinoa overnight?

I’ve made pizza crust with sweet potato before, but not quinoa. Definitely have to try it! Thanks for sharing 🙂

Hi. I’ve made this crust twice now and every time it sticks to the bottom of the pan- like, really sticks 🙁 It still tastes great but requires a little (okay, a lot) of scraping! I would really like to make this more presentable for friends (I don’t care how it looks because it tastes so yummy, but would love to serve up a neat pizza!). Any ideas? Thank you.

hi Viv mine did this too, what did you lay the pizza on. I used parchment but plan on trying silver foil next time with more grease

Hi Elizabeth. I actually made them again yesterday and they turned out great! I used parchment paper and oil, as described in the recipe, but this time I made the parchment paper large enough to cover the sides of the pan too. Then I added some of the mix to the center of the pan and on a flat surface gave it a gentle shake- but was careful that the mix did not reach the side of the pan (to hopefully prevent it from spreading over and under the paper as it expanded and cooked). This worked really well and the base came out cooked, crisp, and whole! Thanks for your reply and good luck with your next trial.

Did you use grease proof paper/ baking paper?

I made this last night and it tasted amazing. The base stuck to the parchment paper when cooking so it try it again with foil and see if that sticks less. Love this recipe and it is the closest thing to a ‘genuine’ pizza. Thank you x x

I tried making this pizza and I was disappointed. Probably because I misread the recipe and put the whole two tablespoons of olive oil into the batter. It came out very thick and chewy./rubbery. I shall get it right next time and add a slightly bit more baking powder and a bit larger pan.

Just made this tonight and WOW…I mean WOW!! I doubled the recipe oiled my parchment paper well and used the bottom piece to my broiler pan that I cook bacon on. It fed mom and dad and my 4 and 5 year old with 4 pieces left over for lunch tomorrow. This is genius! We are working our way toward grain free and thinking nutrient dense food…and this is a perfect addition to our weekly meals that my Kids loved, loved, loved! Thank you more than you will ever know thank you!

Can I just check….you just soak the quinoa then blend or soak quinoa, cook it then blend? Thanks

Hi…can I just check, do you simply soak the quinoa then blend it straight away, or cook it after soaking then blend? Thanks

Kati van Riet says

What (if anything) am I doing wrong? The quinoa has now been soaking exactly 8 hours and it’s still hard, just like in the beginning. It has expanded somewhat but surely I cannot throw it into the blender like that? How is the texture supposed to be like after soaking please?

Naan bread recipe please….or any bread recipe with quinoa and sweet potatoes and cassava flour please

Great idea! Thanks for the suggestion 🙂

Brittny Renae says

I left my quinoa soaking for over 8 hours today, drained, rinsed, and put into a food processor with the other ingredients… and it’s very gritty. Liquid-y, but still has lots of grits in it, is this right?

Elaine Cauchi says

do you know how many calories pls

Hi, any ideas on whether this would work without oil?

The recipe works great without oil.

Yay! So happy to hear that. Thanks, PJ!

paul durey says

Fantastic Pizza base Alyssa, second toooo nothing.

I will never have anything else from now and ever.

I have just put some quinoa on soak and will make some thin small bases for my girls breakfast. instead of toasting bread she will toast your amazing recipe.

Mary Macdonald says

Made the pizza crust today,so amazing we had to share it on our blog http://wp.me/p2wzQx-1NI

Seth Barrus says

Could you double / triple the recipe and cook it in the bottom of a 9×12? Has anyone tried that? I’ve got five kids and a 9″ pizza will be gone in approximately 60 seconds.

Read the previous posts, someone increased the recipe and used a 9×14 pan. Others doubled the recipe for a family.

Do you soak the quinoa overnight in the fridge or on the counter

Does it still work if you only soak it for 4/5 hours?

I always struggle with the base sticking. Even if I line it the base sticks to the lining and then when I try to peel the lining away from the base it takes the crust of the base off. Do you have any tips as I love this base.

You might want to try a silicon baking pan/silpat liner

I think that’s a GREAT idea! Thanks for the tip, Kim 🙂

Use well seasoned cast iron…it will not stick!

Awesome, so glad it worked!

can you use cooked quinoa or does it have to be soaked?

Millie Haynam says

This was so delicious.. I ate the whole thing!

Delicious! Can’t wait to add some different herbs to the crust!

Natasha Gagne says

We made this tonight for dinner. My husband is normally a picky eater and the word “delicious” actually came out of his mouth!! We are seriously considering making this again tomorrow….. Thank you for posting the recipe, we are excited to make your other recipes too!!

David Phelmer says

Would yeast work instead of baking soda?

Myrna Kester-Peachock says

Can I use cooked quinoa?

I made this last night. Soaked quinoa in the fridge overnight then rinsed again and drained. Processed in the Nutribullet. I used a large roasting tray and made sure that the wax paper went all the way to the edges. Wax paper shiny side up and I oiled it really well.

Recipe worked a treat. I used a spatula to spread the batter quite thinly on the tray because I wanted a really thin crispy crust. It came out to about 10-11 inches. It baked perfectly 15 mins each side. I got the crust and the chewy center. I used a large plate to help flip it, since it was turning out so well and I didn’t want to risk it breaking.

I will have to get used to the very slight quinoa taste but as non-traditional pizza goes this was pretty impressive. I just ate the leftovers for lunch :D.

I’ll definitely experiment with this batter to see how many other things I can make from it. Perhaps some cinnamon, coconut and raisin breads on the way.

Sarah Clare says

Why is the prep time 6 hours.

Jerimiah Senger says

Because the Quinoa needs to soak for 6-8 hours. If you read, you can set it to soak before work and thereby greatly reduce the actual prep time to about 10-15 mins.

So I tried this with all that toasted quinoa flour I have sitting in my pantry. Had to add more water and cooking time greatly reduced. It was a thin crust but not bad.

I am making 4 pizzas tomorrow for guests coming round…is it possible to pre prepare these pizza bases the day before or a few hours before, then add the toppings for the final bake, or will the base dry?

Alternatively, can you make the base, add the toppings then place immediately in the freezer ready to do the final bake from frozen?

I presume if you pre make the base and add the toppings a few hours before the final bake (for when the guests are ready to eat) it will make the pizza soggy?!

Basically, do you have a prep recommendation for cooking these in bulk, or is it best to simply make them from scratch for the moment you need them? Am I going to spend 45 minutes running in and out of the kitchen making the pizzas whilst my guests wait I guess is my question 🙂

Absolutely FANTASTIC recipe by the way! We’ve had 3 successes with them so far…

Hopefully the 4 topping choices will go down well!!

1) Pesto + Mushroom

2) Butternut Squash + Chorizo

3) Caramelised Onions + Goats Cheese

4) Parma Ham + Mozzarella

Melody Rankin says

Did you try freezing or pre-saucing etc? I would love to know the result if you did 🙂

I ended up making them all on the day…couldn’t risk them going wrong!

Would still love an answer from Alyssa re my original post! Running in and out of the kitchen while you have guests isn’t great! 🙂

Hi there! For some reason I’m not seeing your original question – would you mind leaving it again as a reply to this comment? Thanks!!

Is the 1T of olive oil used for the pan supposed to come out of the 2T of olive oil specified for the crust? That is, should the 2T of olive oil be marked as divided use, and one T of it used for the pan, the other T in the dough? Or does the entire 2T go into the dough and you actually need a third T for the pan?

Yes this is not at ALL clear.

Sorry about that – it’s divided: 1 in the crust 1 for the pan. But I’ve actually had great results with just 1 in the crust and spraying the pan with cooking spray instead! Will update the recipe now 🙂

Yes, it should be divided! I’ll make a not of that in the recipe right now 🙂

Quinoa Pizza Crust it’s going to be fine. Thanks for the recipe. I had a problem with the quinoa is cooked properly. For the 2 time I did it correctly. This article helped me http://www.cook-elite.com/2015/12/06/how-to-cook-quinoa-master-tips-recipes/#How-to-Cook–Recipes

While I liked the concept of the recipe and I’ve cooked extensively with quinoa, I found your instructions lacking. Specifically- soak overnight in fridge or room temperature, covered or uncovered? Should quinoa kernels plump up/open through soaking? Pictures of this stage would also help. Tried it and the crust was an unsatisfying consistency and seems to have upset my, and my son’s, stomach. In cases of unique recipes pictures and descriptions of the unusual part is better than final product and discussion of what you put on top. We all know what a pizza looks like. Thank you.

I agree, I tried this last night after soaking quinoa in a 1/4 cup of water for 6 hrs… it didn’t work out and was terrible. Then today, I only read in the comments that a person should be soaking in much more water and that after rinsing, the 1/4 cup should be added in then. Can some adjustments be made to the actual recipe so we can get this right the first time around? I’ll be trying again today and hope to get a picture perfect this time around 🙂

Ahh yes, I can see how that could be confusing. I’ll update the recipe right now! Thanks for the feedback 🙂

Melissa Strack says

I soaked 3/4 cup Inca Red quinoa in 2 cups water in the fridge for 10 hours. I rinsed and tried to blend with my stick immersion blender. Some seeds released the “tail” but most stayed hard. Now trying to cook seeds on stove with new water before trying to blend again. Hungry kids want pizza! I sure hope this works.

Colin Trevena says

yum yum love this nice with roasted veg as topping x

Can you use cooked quinoa or quinoa flour?

Hi Lisa – I haven’t tried with cooked quinoa or quinoa flour. I don’t think cooked quinoa will work unless you use a lot more. I will do a test with quinoa flour at some point and let you know! xo

I’m anxious to see if it can be made with cooked or partially cooked quinoa. Also, would be nice to know if it can be frozen, as I would prepare a dozen at a time! Thanks

I do think that it could be frozen, but I would freeze it after it has been fully cooked. Then thaw it and bake it for another 10 minutes or so. I will keep you all posted about the cooked quinoa version, but that is definitely going to take some experimenting. Enjoy!

Kayla patricia says

Has anyone tried using cooked quinoa yet?

I would love to know.

It’s on my list to try! I have to fuss around with the proportions a bunch, but we might be able to get it to work!

thank you so much!! I love how easy this pizza crust is, and how tasty it is too! we do pizza night weekly here, and you’ve totally saved it for our gluten-intolerant bellies!

Wonderful to hear! Check out my new post that includes a spinach version of this crust – it’s so delicious 🙂

I made this a couple of nights ago and my family and I really liked it. I used cooling racks to flip it which worked really well. The crust was a bit thick for us so next time I will use a bigger pan. The taste and texture are great and it reheats well. After blending it, I stirred in 1 tsp Italian seasoning blend. Super tasty! Thanks for this recipe! I shared it with my sisters and mother.

So glad you liked it, Susan! The cooling rack is a great idea and bet it made it even crispier. Excited to hear about the variations you try next! xo

This is an excellent GF option. I have tried making a crust out of cauliflower, eggs, and cheese which was good but this recipe is better I think. This one reminds me more of an actual pizza crust. I wouldn’t change a thing about this recipe. Thank you so much for sharing this:)

Agreed!! I like cauliflower crust, but this is so much sturdier!

Can’t wait to try this. I’ve found one – ONE – gluten-free, vegan recipe for pizza crust that works for us. Fingers crossed I get to add another to our rotation!

Keep me posted on how it turns out! xo

OK I have my pizza crust in the oven as I type. Being Passover this week, and not allowed to have any leavening, I am giving this a go . I sure hope it beats the Matzo Cracker Pizza in the microwave . I tripled the recipe and poured into a large 14 inch or so diameter pan… The batter was super creamy and white by the time I finished with it…. See how we go up here . First ever Quinoa Pizza Crust for Passover .

Could you tell me the calorie and protein values in your Quinoa crust.

Brittni Johnson says

Am going to have to try this! I love making extra dough ahead of time flattening and freezing so I can just pull it out, top it, throw it in the oven and bam done! I’m going to have to try that with this pizza dough! I’m excited! Thank you!

Can’t wait to hear how it turns out for you! xo

Steve La Porta says

hi. before i try this recipe, i’d like to make sure i understand the directions. after we soak the quinoa and rinse, do we put just the quinoa, baking powder, and oil into the blender or do we put water in the blender, too. otherwise, how will the combination turn into a batter. please walk us through the directions part step by step in detail. thanks.

Hi Steve — you put the quinoa, baking powder, oil, salt and 1/4 cup of water into the blender. I’ve updated the directions to be more specific, so hopefully that helps! Let us know what you think 🙂

Hi, i made this last night and it was delicious!! after reading the comments I decided to make it on a bigger pan. thank you so much for this great recipe! i added dried oregano, basil and onion powder to the batter. I topped mine with hummus instead of pizza sauce, added sauted veggies and chicken topped with Diaya cheese! yum.

that sounds absolutely AMAZING! And yes, agree with the bigger pan. I’ve started doing that too and love how crispy it gets!

I just made the quinoa crust and even though the outer edge of it was nice and crispy, the middle was very soggy and wouldn’t hold together at all. Where did I go wrong?

Hmmm haven’t had that problem yet. I’m thinking it might not have been spread thin enough. Did you flip it? And is your oven calibrated to the correct temperature? You could also try baking it longer or flip it onto a baking sheet instead of back into the cake pan so that the air circulates more evenly. Let me know!

I had the very same problem. Tonight was my 1st time making this Pizza and I was super excited, but after baking 15 minutes, flipping and baking a other 15 minutes, I went to the final step with sauce, cheese and 15 more minutes and my dough was not cooked through. Very disappointing. I’m not sure if it’s my oven, which is fairly new or if I should spread thinner in a bigger pan. I will try again and hope for better results.

if that’s the case then I would definitely try to spread it thinner on a larger pan. There are a variety of reasons why it might not have cooked the same way for you – baking at different altitudes, oven temps, and even making sure that before you put the quinoa into your blender after rinsing it that you have gotten all the water to drain off. More water means the dough will take longer to bake. Let me know how it goes next time!

I made it yesterday and it was amazing! I also used a slightly larger, about 11 in pan, so I had to take it out of the over earlier because the edges were beginning to burn. I was planning to make a GF pizza crust for a while now but all those cauliflower-based recipes looked like a lot of hassle… I love your recipe since it’s no effort at all!

So glad you enjoyed it! And yes, I like baking it on a larger pan too — I find it crisps up eve more!

What if I forgot to soak my quinoa before I left for work this morning? Is there an alternative?

You could soak it in boiling water for like an hour or two when you get and that will probably work. It really does need to be soaked though so that you are able to blend it and get a smooth consistency.

Bravo on this recipe! It was exactly what I wanted!

We love this recipe! So quick, ridiculously easy and delicious.

I poured it a little thinner into 2 cake tins and it worked so well as a wrap!!

Reheats well too so I must make a bigger batch.

Was wondering if they would freeze well?

That is SUCH a great idea! Totally going to try that next time I make this 🙂 And yes, I do think it would! Although I’ve never tried it honestly…it never lasts that long for me!

If I double this can I bake it in a 9×13 dish? Or should I just bake it in two 9×9 cake pans?

I think you’d do better with a baking tray lined with parchment paper rather than a dish!

I’ve never commented on a good blog before, but I have to say THANK YOU! I’ve tried different recipes that have turned into failed dinners. I caved to the Bb Mills gluten free for a while as a compromise. But I am so happy I didn’t quit searching for a clean, egg-free, gluten-free crust and finally found yours. My family loved it tonight for dinner! I used parchment paper on a cookie sheet and I tripled the recipe to accommodate hungry kids. I also added 2 TBSP of olive oil in when I was blending it. It’s great! Didn’t stick, nice and crispy, and it tastes great. Topped it with freshly grated Parmesan, fresh basil, fresh tomatoes and garlic.

I’m SO happy that you all liked it! It’s one of my favorites too and goes perfect with all sorts of toppings! Hopefully it will become part of your regular dinner rotation now 🙂 xo

I’m sorry if you have answered this question in the comments and I have missed it. Can I use an immersion blender instead? I also have a hand mixer so maybe once I blend it I can mix it? Thanks!

I honestly haven’t tried, but I’m not sure it would work. I don’t know if you can get the right consistency. I think it’s worth a shot though!

This pizza crust is amazing!! Nice thin crispy crust and took little time to make and cook. I have tried coconut flour recipes and quinoa is definitely the better choice.

I’m so glad you enjoyed it!!

How many days ahead of and can it be made or can the base be frozen?

Hey Tammy if you haven’t tried this yet, I just wanted to let you know that I froze mine. I was going out of town in a hurry. I had had my quinoa soaking so I threw it together and as soon as it was cool, I wrapped it in the parchment and threw it in a freezer bag being sure to get all the air out. I grabbed it out a week later and made my pizza! It was amazing!

Hope that helps!

So appreciate you sharing!

This is a great recipe! I doubled it and made 2 crusts. One for me and one for my husband. It came out perfectly, and held up with no problem to really hearty toppings. I think next time I might add some garlic and oregano to the crust so it has more of its own flavor. This couldn’t be an easier dish to put together! Thanks for the awesome recipe!

Yes! I love adding flavors to the crust and garlic would be amazing 🙂 xo

I added garlic powder, dried onion flakes and Italian seasoning. It was amazing. I am in the process of making it again. But last time after baking it, my crust wasn’t as crunchy as I like it. So after adding my homemade sauce, canadian bacon and goat cheese and baking it a little more to melt the cheese, I put it on a flat nonstick skillet. That made my crust crunchy just the way I like it.

Love the skillet idea! Thanks for sharing 🙂

Tried this crust last Saturday and it came out super delicious and crunchy. We prefer a thin crust rather than a deep pan pizza, so this crust was perfect! My only let-down was that the baking paper stuck to the base and it was so difficult to take it off. I needed to take away some of the crust 🙁 Re size of the pan, will surely try a larger one and perhaps I will try to us non stick olive oil spray instead of the baking paper…

Others have had an issue with it sticking to the parchment paper, but I’ve never experienced that before! I would definitely suggest spraying the paper next time around, but I’m still very glad you enjoyed it! 🙂

Hey Alyssa – hope you are well.

I found your recipe on this site – this guy copied one of my recipes too. But nervy – he stole your photo!

I’ve reported it to allrecipes. Maybe you would like to contact them as well.

Thank you. Did you just go through their contact page?

Hi why do we soak quinoa, can w not just blend it with water?

The soaking helps it soften up so it’s easier to blend and will get that nice smooth consistency you’re looking for!

OMG! I think I may actually make it on a low Fodmap, gluten free, diabetic diet after all! For the past few months I have had issues… big issues… digesting anything seems nearly impossible, think of sandpaper dragging through your system. (shudder)

3 weeks ago I finally got in to see a specialist and he put me on a low fodmap diet. I am also diabetic. Try eating almost no carbs, no legumes, gluten free and minimal fruit, add in that I live in a remote area and whammo – I think I’m going to have to eat cardboard for the rest of my life. Pizza is a thing of the past along with all my other bread-based favourites.

I have been trying different gluten free bread-like recipes and overall I have to say that disappointment reigns. I admit I was skeptical to try this recipe. Wanting to have something resembling pizza was the motivator. I also had everything needed in the cupboard already, so I didn’t have to buy anything fancy or order online for ingredients.I also have the good old reliable eggs as a backup plan.

The crust I followed to the letter. The toppings evolved into meat lovers with gouda cheese, The result – This one gets a do-over!

Let me know if you would like a picture

I absolutely LOVE this! Thank you for sharing and I’m thrilled you enjoyed it 🙂 Definitely share a picture! You can upload it to social media and tag me! xo

Just made this, it was soooo good!! Thank you.

Thrilled you enjoyed it, Tricia!

Hi. This is such a great concept that I will be using often. I made the minis in the muffin tin. The inside was soft, like polenta. Wondering if that’s the way it’s supposed to be.

Did you flip the minis? I’d say next time, flip them out onto a baking sheet and finish them there so they crisp up!

Hi can you make this the night before for lunch the next day??

Definitely! I love it as leftovers 🙂

This looks amazing!

Just one question- (hopefully its no a duplicate question) can i just cook the quinoa according to package directions which only takes 15 min and add to blender as opposed to letting it soak for hours then blending?

Thanks! I look forward to making this recipe this week.

Unfortunately no since the texture is going to be off. It needs to be soaked and then blended in order for the crust to work!

Hi! I was wondering…the 3/4 cups of quinoa are of the dry quinoa or the soaked quinoa? (Soaked quinoa takes up much more space).

Did you try freezing the dough once it was cooked? Would you recommend freezing it before of after cooking?

3/4 cup dry and then it’s soaked. I think freezing after it’s cooked is best 🙂 I have one in my freezer right now and it’s awesome!

“Rubbish pizza,” said my 3yr old grandee. The soaked quinoa refused to soften and took so long to blend. Should I not have stored the dry q…… in the fridge for weeks ? Or use the processor next time ?

Hmmm I haven’t heard anyone experience that issue before. How did you soak it and for how long?

I wanted to clarify. The quinoa is uncooked correct?

This recipe works brilliantly. Nearest thing to a real pizza base. So happy! Thanks

I’m thrilled you enjoyed it!! xo

The quinoa I buy is already rinsed, do I still need to rinse it?

Nope, you shouldn’t need to!

My friend and I were so excited to try out this super simple recipe of yours, and we LOVED it! We loaded our pizza up with marinara, cheese, mushrooms, spinach, zucchini, squash, ham, and more… it was so tasty. We actually only soaked the quinoa in water for about 1 hour and it turned out pretty good! We also only baked it for 15 minutes and then and additional 10 minutes with the toppings. Thank you for sharing!

Yay, I’m so glad you both enjoyed it 🙂 xox

Love love love this pizza crust! 😍 I’m wondering if you’ve ever had it as leftovers? Or cold? I was thinking about making a little ones for my son’s lunch box where he can add sauce and cheese to the top. THanks for this recipe I get pretty excited when I can incorporate quinoa into things and I love my pizza.

Yes to the leftovers. I eat it as leftovers all the time — either cold or I freeze them and heat it up in the toaster oven. So delicious!!

Maria Ramirez says

Alyssa! Thank you! I love this recipe. I have used this base to get creative.

For an Ethiopian traditional injera bread inspired recipe, I use half white half black quinoa and I use ghee instead of olive oil.

I have also tried the black/white quinoa “pizza” with olive oil and za’atar blend on top for a delicious bread.

I tried this recipe a couple of times, but what makes a huge difference is sprouting the quinoa after soaking, using ghee instead of olive oil and aerating the mix in the vitamix. This makes for a fluffy pizza plus the grain is at its max nutritional potential.

I L.O.V.E. this recipe!

Alison Bunce says

Made this last night. My old liquidiser struggled with the quinoa water etc blend so I used my nutri ninja and got a smooth batter. I used a sheet of reusable non stick liner and had no problems with sticking. Half topped with mozzarella for my husband and half with vegan cheese for me and it was super yummy. If anyone is interested I froze the base with the pizza sauce on it and it cooks perfectly when defrosted so I was really happy. This is going to be a regular now… thanks so much 😁

Oh yay! I’m so glad it worked out for you two 🙂 xx

I tripled this recipe for a family of 7, and it didn’t work out. It was just simply disgusting. Got any tips?

I’d try making smaller pizza sizes rather than just one huge one 🙂 Or make sure that it’s spread very thinly!

This is surprisingly good for a a gf crust! I can’t wait to share it with a friend who doesn’t tolerate gluten. Many thanks!

So glad you enjoyed it!

Rene Miller says

This looks wonderful. Do you think it would hold in the fridge or be freezable once it’s made ( talking about plain crust).

Yep! I haven’t tested in the freezer, but definitely in the freeze (after it’s been baked) 🙂

I make this almost weekly, so I wanted to leave a comment. It is incredible!

I always quadruple it and make 2 big crusts in 9×13 pans. One is for supper (and always gives leftovers – it is so filling!) and then I freeze the other before adding toppings.

Freezing this crust is great. I bake it on both sides, cool it, then freeze it. When ready to use, I have added the toppings both to thawed and frozen crusts. If using frozen then I just bake it a little longer with the toppings.

This is a FANTASTIC recipe and makes it great for easy meals in the week when you have a crust ready to go in the freezer.

Thank you SOOO much for sharing. This is amazing and I’m thrilled that to hear it works when frozen! XO

Do you think I could make a few of these, baked, then frozen to complete later (final baking when pizza is dressed)?

Yep!! Other people have done this and it works well 🙂

Thanks so much. I’m going to give it a try.

Hi! I was wondering if it’s possible to get the crust by frying it in a pan or if it has to be necessarily baked?

It’s just that I don’t have that kind of baking thing you used to give the circle shape to it

Original Pizzateig

Das Geheimnis des Originalen Pizzateiges

Das Rezept für den Original Pizzateig

Ein Großteil unserer Mitmenschen haben schonmal versucht eine Pizza selber zu machen.

Ein Großteil ist vielleicht auch zufrieden mit dem Ergebnis gewesen und wird weiterhin Pizza selber machen.

Aber die meisten scheitern daran die Pizza so hinzubekommen wie es der Italiener schafft.

In den meisten Fällen ist der Grund der, dass die Leute sich nicht genügend Zeit nehmen, denn das Rezept an sich ist eines der Einfachsten die es gibt.

Man denkt, gerade weil es so einfach ist, oft, dass man “mal schnell” eine Pizza backen könnte – Falsch.

Die Zutaten

Für einen guten Pizzateig braucht man nicht mehr als

Zuerst mischt man ca. 3g Hefe pro 1Kg Mehl mit einer guten Prise Salz und Etwas Zucker.

Mit dem Salz darf hier ruhig großzügig umgegangen werden, da der Pizzateig sonst fad schmeckt. Der Zucker ist lediglich dafür da, dass die Hefe sich besser entfalten und arbeiten kann.

Das ganze mischt man dann mit lauwarmem Wasser, bis man einen schönen, nicht mehr allzu klebrigen, Teig erhält.

Das Wasser sollte nur leicht warm sein, da es, wenn es zu heiß ist die Hefe zerstört.

Die Hefe hat einen recht starken Eigengeschmackt, den wir nachher nicht in unserem Teig haben wollen. Wenn wir dem Pizzateig Zeit geben, reicht eine minimale Menge an Hefe schon aus um den Teig ausreichend aufgehen zu lassen.

Der Pizzateig

Wir haben jetzt also einen schönen flexiblen Teig hergestellt und wollen jetzt so schnell wie nur Möglich unsere selbstgemachte Pizza haben.

Ab jetzt heißt es – Geduldt haben.

Wir lassen den Pizzateig erstmal ca. 2 Stunden bei Zimmertemperatur gehen. Jetzt kann der Teig auch nochmal geknetet werden und bei Bedarf in faustgroße Teigballen unterteilt werden. Diese kommen jetzt über nacht, für mindestens 24 Stunden in den Kühlschrank, damit die Hefe sich gut entfalten kann.

Was hat es für Vorteile wenn der Pizzateig solange geht?

Der Vorteil ist ganz einfach der, dass der Teig langsam, sehr stark aufgehen kann und somit sehr große Poren bekommen. Durch diese Poren erreichen wir, dass der Pizzateig nachher im Backofen außen schön knusprig und innen weich wird.

Man kann den Pizzateig ohne Probleme 3 oder auch 4 Tage im Kühlschrank lagern und wird merken, dass er ab dem 2. Tag einen schönen säuerlichen Geschmack annimmt. Dieser Geschmack ist für unsere Zwecke ideal und sorgt für einen absoluten Pizzagenuss 🙂

Wenn der Pizzateig fertig ist

Ist der Pizzateig jetzt ausreichend lange gegangen, können wir endlich loslegen.

Der Pizzateig ist jetzt schön weich und sehr sehr flexibel. Man kann Ihn jetzt sehr gut ausrollen. Man sollte darauf achten, dass der Pizzateig nicht zu dick wird, da er im Ofen nochmal um das ca. 2-3 fache aufgehen wird.

Man belegt den Teig jetzt nach belieben mit der Tomatensoße und den Zutaten, sowie dem Käse und dann heißt es – Ab in den, auf Maximum vorgeheizten Ofen.

Wer gerne und oft Pizza macht sollte sich über die Anschaffung eine Pizzasteins Gedanken machen. Damit wird die Pizza nochmal um ein Vielfaches besser 🙂

Pizza Margherita: History and Recipe

Pizza Margherita is to many the true Italian flag.

According to popular tradition, in 1889, 28 years after the unification of Italy, during a visit to Naples of Queen Margherita of Savoy, wife of King Umberto I, chef Raffaele Esposito of Pizzeria Brandi and his wife created a pizza resembling the colors of the Italian flag, red (tomato), white (mozzarella) and green (basil). They named it after the Queen - Pizza Margherita.

Descriptions of such a pizza recipe, however, can be traced back to at least 1866 in Francesco DeBouchard book “Customs and Traditions of Naples” - (Vol II, p.. 124). There he describes the most popular pizza toppings of the time which included one with cheese and basil, often topped with slices of mozzarella.

Whatever the real origins of this pizza recipe are, all we know for sure is that Raffaele Esposito's version for Queen Margherita was the one that made it popular. Since then it has grown into one of the most recognisable symbol of Italian food culture in the world.

Since 2009, Pizza Margherita is one of the three Pizze Napoletane with an STG (Specialità Tradizionali Garantite - Traditional Guaranteed Specialty) EU label together with the Marinara (garlic and oregano) and the Margherita Extra (mozzarella di Bufala Campana DOP, fresh basil and tomatoes).

The top quality of the ingredients and the traditional preparation and cooking method are at the basis of a true Pizza Napoletana STG.

You need to have a 3 mm thick disk of dough with a 1-2 cm high crust. No other working tools other than the hands of the pizzaiolo are allowed, no rolling pin or mechanical press machine, and it needs to be cooked in a wood- brick oven at 485°C for about 90 seconds.

Below is the original Pizza Margherita recipe you find in the official standard procedures codified in the Disciplinare di Produzione della Specialità Tradizionale Garantita "Pizza Napoletana".

Mix flour, water, salt and yeast. Pour a liter of water into a dough making machine, dissolve 50-55 g of salt, add 10% of the total amount of flour you are planning to use, then dissolve 3g of yeast, and start mixing gradually adding the remaining 1.8 Kg flour until the dough reaches the desired texture and consistency, defined as "Il Punto di Pasta", smooth to the touch and very extensible .

Let the the dough rest on a marble slab or a wooden surface for 2 hours covered with a damp cloth and then divide into individual ball-shaped portions of 180 grams each.

Set aside in a container to rise for a second time for 4-6 hours at room temperature.

Use your hands and with a round motion roll out the dough on a marble slab covered with flour until it becomes 3 mm thick with a 1-2 cm edge.

Take about 60g to 70g of chopped tomatoes and using a wooden spoon place in the center of the disk of dough. With a spiraling motion, spread the tomato over the surface. Then add a pinch of salt on the tomatoes, 80 - 100 g of DOP buffalo mozzarella, cut into strips and some basil leaves. Again with a spiraling motion starting from the centre, add 4 to 5 grams of extra virgin olive oil.

Cook in a wood- brick oven at a temperature between 450C° to 480C°, rotating the position of the pizza frequently to make sure the heat is spread evenly.

Use your hands and enjoy the taste of Italy!

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19 pizzatoast Rezepte

schnell und lecker

Paprika, Schinken und Käse fein würfeln, mit dem Sauerrahm vermengen und mit Pfeffer, Salz und div. Gewürzen (je nach Belieben) ab.

schnelles Rezept für Überraschungsgäste

Die Toastscheiben gut mit Tomatenpüree bestreichen. Mozzarella - Kugel in feine Scheiben schneiden, so dass auf jedem Toast ca. 2.

Toastscheiben auf ein mit Backpapier belegtes Rost legen. Dann jeweils mit Salami, Tomaten, Zwiebeln und Paprika belegen und Pizza.

Toastbrotscheiben toasten und abkühlen lassen. Paprika putzen und klein schneiden. Tomaten putzen, aushöhlen und klein schneiden.

Schinken sehr fein schneiden (Streifen, Würfel, nach Belieben), geriebenen Käse, Sauerrahm und Pizzagewürz beigeben und verrühren.

Die Toastscheiben leicht buttern. Die Salamischeiben auf den Toasts verteilen und jeweils mit Tomatenscheiben und Paprikastreifen.

sehr gut vorzubereiten

Backofen vorheizen auf 180°C Umluft. Das Backblech mit Backpapier auslegen. Die Toastbrotscheiben ca. 2 min anrösten. Dann mit To.

Die Toastscheiben ungetoastet auf ein Backblech legen und mit Margarine bestreichen. Den Senf großzügig auf dem Toast verteilen.

Das Backrohr auf 250 °C Ober-/Unterhitze vorheizen. Dies kann sich bei jedem Ofen unterscheiden. Das Toastbrot auf ein Blech mit.

Die Pita-Brötchen auf ein Blech legen und mit Olivenöl beträufeln. Dann die Pelati ohne Flüssigkeit in einer Schüssel zerdrücken.

mit frischem Gemüse, von Kindern geliebt

Die Toastbrote kross toasten und abkühlen lassen. Die Zwiebeln in Ringe oder kleine Stücke schneiden, den Schnittlauch und die Tom.

Die beiden Sandwichscheiben mit etwas Butter dünn bestreichen. Darauf die Salami, die in Scheiben geschnittenen Tomaten und die in.

Die Brote mit Butter bestreichen. Danach die Tomaten und die Zwiebeln in Scheiben schneiden. Die Toasts mit den Tomaten- und Zwieb.

schnelles, einfaches Rezept für groß und klein

Zutaten pizza

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We want to know everything you know about making great pizza: signature recipes, perfect ingredient combos, breakfast and dessert pizzas… it is all welcome. Made some adorable plush pizza toys or decorated some pizza-themed cookies? If it relates to pizza, we want to see it!

The Pizza Challenge is closed.

Grand Prize

Grand Prize (1)

Runner Up (25)

Grand Prize (1)

Runner Up (25)

Write an Instructable

Create a new Instructable that fits the guidelines outlined in the contest description above. To be eligible, Instructables must be published between May 25, 2015 and Jun 22, 2015 (11:59pm PT).

Learn more about how it works.

Upon publishing your Instructable you'll see checkboxes for open contests. Select Pizza Challenge. If you have entries currently eligible for entry, it will also show up by clicking "Enter this Contest" on the right side of this page.

Entries are accepted by Instructables staff within one business day Monday - Friday. What matters is the submission time, not acceptance time.

Instructables members can vote for an entry during the contest plus 3 days after the contest closes.

A panel of judges made up of Instructables staff and respected members of the community rate the finalists. The averages of the ratings determine the winners.

When the winners are decided they will be announced here on the contest page. All entrants will be notified when this happens.

PLEASE REVIEW THESE OFFICIAL RULES BEFORE ENTERING THE CONTEST. ENTRANTS WHO ARE MINORS: YOU MUST OBTAIN THE CONSENT OF YOUR PARENT OR LEGAL GUARDIAN BEFORE ENTERING THE CONTEST. ENTRY TO THE CONTEST IS FREE AND

NO PAYMENT OR PURCHASE IS NECESSARY TO ENTER OR WIN, EXCEPT FOR THE STANDARD CHARGES OF YOUR INTERNET ACCESS PROVIDER. A PAYMENT OR PURCHASE WILL NOT IMPROVE YOUR CHANCES OF WINNING. VOID WHERE PROHIBITED BY LAW.

BY ENTERING THE CONTEST YOU ACKNOWLEDGE THAT YOU HAVE READ AND AGREE TO THE INSTRUCTABLES TERMS OF SERVICE AND PRIVACY STATEMENT

SECTION A - SPECIFIC TERMS FOR THIS CONTEST

Sponsor. The Instructables Pizza Challenge (the "Contest") is an on-line contest with skill, ability and knowledge components that is sponsored by Autodesk, Inc., a Delaware corporation having its principal office at 111 McInnis Parkway, San Rafael, CA 94103, USA ("Sponsor"), in connection with the Instructables service and website, www.instructables.com, (the "Sponsor Site"). The Contest is co-sponsored by the company or companies listed here, if any (each, a "Co-Sponsor"): The Contest is governed by these Official Rules (these "Rules"). For any questions regarding the Contest, the Sponsor may be contacted by email at [service@instructables.com] or by mail at the address identified in Section B.18 ("Winner's List; Mailing List") below.

Overview; Object of the Contest. The object of the Contest is to create an Instructables project that meets the Criteria (as described in Section A.8 ["Judging"] below) and are submitted in accordance with the format, content and other requirements identified in Section A.5 ("How to Enter") below. All currency value references in these Official Rules are as indicated.

Eligibility. THE CONTEST IS OPEN ONLY TO NATURAL PERSONS WHO, AT THE TIME OF ENTRY, ARE REGISTERED MEMBERS OF THE SITE, WHO ARE AT LEAST THIRTEEN (13) YEARS OLD (FIFTEEN [15] YEARS OLD FOR RESIDENTS OF NORWAY AND EIGHTEEN [18] YEARS OLD FOR RESIDENTS OF GERMANY), AND ARE LEGAL RESIDENTS OF THE 50 UNITED STATES (INCLUDING THE DISTRICT OF COLUMBIA BUT EXCLUDING PUERTO RICO), CANADA (EXCLUDING THE PROVINCE OF QUEBEC, CANADA), UNITED KINGDOM, AUSTRALIA, BELGIUM, CHINA, THE NETHERLANDS, COLOMBIA, DENMARK, GERMANY, INDIA, NORWAY, NEW ZEALAND OR SWITZERLAND. If on the Start Date you are a "minor," meaning that you are under the age of majority in your jurisdiction (currently 18 or 19 in most U.S. states, and provinces of Canada and Australia; 18 in Belgium, China, the Netherlands, Colombia, Denmark, Germany, India, Norway, and Switzerland; and, for the UK, 16 in Scotland and 18 in most other parts of the United Kingdom), you must obtain permission from your parent or legal guardian, and your parent or legal guardian must consent to be bound by these Rules as if he or she were an entrant, before you submit an entry. Sponsor reserves the right to require minors to submit proof of parental/guardian permission and consent to these Rules at any time, without which they may be immediately disqualified from the Contest. Certain individuals are excluded from eligibility to enter or win, as described in Section B below. No purchase or payment is necessary to enter the Contest or to become a registered member of the Sponsor Site, and no purchase or payment, including choosing to purchase any "Instructables Pro" or other paid membership to the Sponsor Site will improve your chances of winning in any way.

Deadline. The Contest begins at 12:00 a.m. Pacific Standard Time (PT)/8:00 a.m. GMT on May 25, 2015 (the "Start Date"). Entries for the Contest must be received by Sponsor by no later than 11:59 p.m. PT on June 22, 2015 /7:59am GMT on June 22, 2015 (the "Deadline"). (convert to local time)

How to Enter. There are two ways to enter the Contest, as described below. Either way, all entries must comply with the entry requirements identified in these Rules (including in this Section and in Section B below), as well as with any specific formatting or content requirements identified in Section A.2 ("Overview") above or on the "How to Enter" page for the Contest on the Sponsor Site. It is each entrant's responsibility to ensure compliance with those requirements. The ways to enter are as follows:

Entry with New Instructable. To enter a new project in the Contest, follow these steps:

First document your project in the Instructables format. Details regarding how to document your entry are available on the "How to Enter" section for the Contest located on the Sponsor Site.

When your project is ready to be published to the Sponsor Site, visit the Sponsor Site and follow the instructions for publishing your project to the Sponsor Site. You must be a registered member of the Sponsor Site in order to publish a project to the Sponsor Site. If you are not already a registered member of the Sponsor Site, you will be prompted to create an account on the Sponsor Site during the publication process, free of charge (except for the standard charges of your internet access provider). Please note: in some jurisdictions, the publication of your project on the Sponsor Site could materially affect rights (e.g., adversely affect patent and design rights) that you may own in the project. You should make your own inquiries and seek your own advice on this issue.

When you publish your project to the Sponsor Site, you will be given the option to enter any open Contests. If you have reviewed the entry requirements for the Contest, believe your project qualifies for entry, and want to enter it in the Contest, check the box for the Contest and click Publish My Instructable.

You may not enter the same Instructables project in more than three (3) Instructables contests in total. Further information about entry can be found in Section B below.

Entry with Previously Published Instructable. If you published a project to the Sponsor Site after the Start Date, but you did not already enter that project in the Contest, you can enter it in the Contest by following these steps:

Go to the "How to Enter" page for the Contest, and review the requirements for entering a project in the Contest.

Click on the "How to Enter" link to review a list of projects you published after the Start Date.

If you believe a project in the list meets the entry requirements for the Contest and want to enter it in the Contest, select it for entry in the Contest and click Enter This Instructable.

Projects published prior to the Start Date are not eligible for entry. You may not register the same Instructables project in more than three (3) Instructables contests in total. Further information about entry can be found in Section B below.

Winner Selection. There will be 26 total winner(s) for the Contest. The winner(s) will be selected on June 29, 2015, and Sponsor will announce the winner(s) on June 30, 2015. Each winner will be awarded only the prize(s) for which that winner was selected, as described below.

The estimated retail value of each prize to be awarded in the Contest is as follows:

1. Grand Prize, Total retail value: $167.00 USD.(CURRENCY CONVERTER)
2. Runner Up Prize, Total retail value: $50.00 USD.(CURRENCY CONVERTER)

The total estimated retail value of all prizes to be awarded in the Contest is: $1417.00 USD. (CURRENCY CONVERTER)

Any awarded prizes will be provided to a winner only after the winner has signed a Winner's Declaration and Release. Sponsor's current Winner's Declaration and Release for the Contest may be obtained upon request by contacting Sponsor by email at [service@instructables.com] or by mail at the address identified in Section B.18 ("Winner's List; Mailing List") below. The winner(s) will be solely responsible for complying with any and all applicable federal, state, provincial, local or other statutes, laws (including, without limitation, common law, if applicable), rules and regulations relating to the prizes and for bearing any personal income, VAT, withholding taxes, customs duties, or other taxes, fees, insurance, surcharges or other costs relating to receiving, claiming or collecting any prize. For entrants subject to tax obligations under the People's Republic of China, the winner shall be responsible for reporting his or her individual income tax generated from the prize to relevant Chinese tax authorities on his or her own and shall then submit the Sponsor a tax payment proof showing the tax is fully paid. If the winner fails to submit the afore-mentioned proof within a reasonable period of time as required by the Sponsor, the Sponsor reserves the right to disqualify the winner from entitlement to the prize. All prizes that are items or services which are subject to third party terms and conditions or restrictions, acceptance and use of the prizes are subject to all eligibility criteria, expiration dates, service or dormancy fees, and all other terms and conditions (if any) imposed by the issuer of such items or services, which are available on the Prizes Pagefor the Contest. Please be aware that Contest prizes may not be usable or function properly in certain countries and Sponsor has no knowledge relating to the use or functionality of such prizes in those countries. Use or operation of prizes in certain countries may require additional parts, components or adapters, and Sponsor has no knowledge of any such requirements or any responsibility for obtaining any such parts, components or adapters. In addition, certain countries may prohibit the use or operation of the prizes, in whole or in part, and Sponsor has no knowledge regarding, and shall have no responsibility for determining, whether the winner(s) are permitted to operate or use the prizes in any particular country.

Judging. All entries that are in compliance with all terms and conditions of these Rules will be judged on the basis of the following criteria (the "Criteria"): clarity, ingenuity, creativity, quality of presentation, and execution of the Instructable. Sponsor will establish a panel of at least four (4) individuals (each, a "Judge"), including at least the following: Editor of Pertinent Category and associate editors. Two Judges from Sponsor's Instructables staff will choose 26 finalists from the pool of all eligible entries based on their preliminary assessment of whether the entries meet the Criteria. Finalists will be judged by the full panel of Judges. In choosing the winner(s), the Judges will judge each finalist on the Criteria and the Judging Process as described in Section B below. THE DECISIONS OF SPONSOR AND THE JUDGES WILL BE FINAL. SPONSOR WILL NOT CORRESPOND WITH ENTRANTS ABOUT THE DECISIONS OF THE JUDGES OR THE DETERMINATION OF THE WINNERS OTHER THAN AS EXPRESSLY PROVIDED IN THE RULES. Further information on the steps and process of voting and judging can be found in Section B below.

Size of Entry Pool. Winning entries will be selected by the Judges in accordance with the Criteria as described in these Rules. The chances of any entry winning a prize depends on the number of eligible entries received between the Start Date and the Deadline and the quality of that entry as compared to the other eligible entries, as evaluated by the Judges in the manner described above. Sponsor does not know in advance the number of eligible entries that will be received. The number of entries received, and the number of winners chosen, in prior contests of Sponsor, including the three (3) most recently completed contests, can be found through the "Contests" page of the Sponsor Site. The number of eligible entries for Sponsor's recently completed contests generally has ranged from approximately forty (40) to approximately six-hundred fifty (650), and generally has averaged approximately one-hundred fifty (150), but Sponsor cannot predict or guarantee any specific number of eligible entries for the Contest.

SECTION B - ADDITIONAL TERMS FOR THIS CONTEST

General Conditions. By entering the Contest, each entrant agrees to abide by the terms of these Rules and by the decisions of Sponsor and the Judges, which shall be made in all cases in their sole and absolute discretion and are final and binding on all matters relating to the Contest. These Rules are a legally binding contract, with equivalent effect to a private contract between each entrant and Sponsor. The Contest is void where prohibited by law The Contest is governed by Sponsor's Terms of Service and Privacy Statement and other policies (collectively, the "Policies") pertaining to the Sponsor Site, although the Rules will govern any conflict between the Rules and the Sponsor's Terms or the Rules and the Privacy Statement.

Exclusions from Eligibility. Employees of Sponsor, any Co-Sponsor, or their respective parents, subsidiaries, affiliates, partners, suppliers, or advertising or promotional agencies (including without limitation any Judges who are employees of Sponsor, any Co-Sponsor or any of their respective parents, subsidiaries, or affiliates), as well as members of their households or their immediate families (i.e., spouses, parents and children), may submit entries in the Contest, but any such entries are for information and entertainment purposes only and are not eligible to be considered for the purpose of selecting finalists or winners. Judges who are not employees of Sponsor, any Co-Sponsor or any of their respective parents, subsidiaries, or affiliates, are not eligible to enter or win, nor are members of their households or their immediate families (i.e., spouses, parents and children). Notwithstanding the foregoing, Sponsor shall have no liability to any entrant or any other person in the event that Sponsor inadvertently awards a prize to any non-eligible person(s). In addition, each entrant acknowledges and accepts that Sponsor may be prohibited by applicable law from permitting entry by or awarding a prize to any person falling into one or more of the following prohibited categories: (a) a national or resident of Cuba, Iran, Iraq, Libya, North Korea, Sudan, Syria or any other country for which trade with the United States has been prohibited or restricted by any statute, regulation, order, rule, treaty, or other law of the United States or any other applicable jurisdiction in any manner that would prevent the awarding or delivery of any prize to the entrant; (b) a person on the U.S. Table of Denial Orders, Entity List, List of Specially Designated Nationals and Blocked Persons, or any other similar list of any applicable jurisdiction, or any person affiliated with any person or entity on any such list; (c) an official or representative of any foreign government; or (d) any other person to whom the awarding or delivery of any prize would violate any applicable statute, regulation, order, rule, treaty, or other law or any of Sponsor's policies. If an entrant falls into any of the above prohibited categories, such entrant is not eligible to win any prizes.

Entry. Multiple entries are permitted, but only one entry per entrant can win a prize in the Contest. Entrants must be registered members of the Sponsor Site to enter the Contest. Registering for a Sponsor Site membership account for purposes of entering the Contest is free of charge. Entries can be the work of more than one person, but for purposes of the Contest, each entry will belong to the "Primary Author" named in the entry, regardless of the number of contributors to that entry. For winning entries, Sponsor will award the applicable prize to the named entrant only, except in the case of a minor, to such minor's named parent or legal guardian only unless specific consent from such parent or legal guardian to award the prize to such minor in accordance has been obtained by way of a duly signed Winner's Declaration and Release (See Section A.7 above), and will not be responsible or liable for apportioning any prize among contributors to a winning entry. Upon submission, all entries become subject to the Policies (including without limitation the provisions regarding ownership and use of user submissions as stated in Sponsor's Terms of Service and further described in Section B.15 ("Advertising and Marketing"). Notwithstanding the foregoing, entries to the Contest shall only be valid after the entry is accepted by Sponsor, and its acceptance occurs at Sponsor's location in the United States. Entries will not be acknowledged or returned. Entrants are permitted to modify or update an entry after submission, but are not permitted to do so after the Deadline. Entries may remain posted on the Contest page of the Sponsor Site indefinitely following the Deadline, but Sponsor reserves the right to delete entries from the Contest page after the Contest ends, in its discretion, and Sponsor reserves the right to delete entries from the Contest page and other pages of the Sponsor Site, at any time in its discretion, if such entries infringe or may infringe any third party's rights. Entries may not be created or submitted through any software-generated, robotic, programmed, script, macro, or other automated method. Sponsor and Co-Sponsor will have no responsibility for, and will have the right to refuse in its discretion, any entries that have been tampered with, or entries that are misdirected, incomplete, non-conforming, corrupt, lost, late, or ineligible, whether due to Internet or e-mail server failure or otherwise. Proof of transmission of an entry shall not constitute proof of receipt. It is each entrant's responsibility to keep Sponsor informed of any changes to entrant's contact or other information during the Contest.

Use of Personal Information. Registering for an account with the Sponsor Site, which is required to enter the Contest, may require each entrant to submit entrant's name, e-mail address, age or date of birth, and other contact details, and in the case of a minor, contact details for a parent or legal guardian for purposes of obtaining proof of parental consent, if Sponsor elects to do so. For further information concerning how Sponsor handles personal information, as well as provisions on confidentiality and the cases in which Sponsor may be entitled to disclose entrant's information to third parties or upon request of an authority, consult Sponsor's Privacy Statement, which is incorporated herein.

Additional Entry Requirements. Each entry must comply in all respects with the Policies, including without limitation all requirements for user submissions, as stated in the Terms of Service for the Sponsor Site. Without limiting that requirement, each entry also must comply with the following:

Each entry must be entirely the original work of the persons identified in the entry;

If persons other than the entrant have contributed to an entry, the entrant must have the written permission from each contributor prior to submitting the entry;

Unless otherwise specified on the "How to Enter" page for the Contest on the Sponsor Site, entries must not have been published prior to the Start Date;

Unless otherwise specified on the "How to Enter" page for the Contest on the Sponsor Site, entries must not have been entered in more than three of Sponsor's contests;

Entries must not contain anything that is or may be: (i) threatening, harassing, degrading or hateful; (ii) defamatory; (iii) fraudulent or tortious; (iv) obscene, indecent or otherwise objectionable; (v) deemed to cause feelings of disharmony, enmity, hatred or hostility between different religious or racial groups; (vi) protected by copyright, trademark, patents, utility models, design patents or other proprietary right without the express prior written consent of the owner of such right; or (vii) dangerous or potentially dangerous, or that would encourage dangerous behavior from viewers, such as use of explosives and/or harmful substances; or (vii) contrary to governmental policies of any country whose residents are eligible to enter the Contest.

Entries must not contain any material that would give rise to criminal or civil liability or that encourages conduct that constitutes a criminal offense.

Voting Period. Prior to the Deadline and for three (3) days after the Deadline, registered members of the Sponsor Site may vote for their favorite entry (the "Voting Period"). There is no limit to the number of eligible entries for which a registered member can vote. All votes must be voluntary and uncompensated. Votes may not be cast by any automated method. Entrants may not vote for their own entries, may not compensate anyone in exchange for votes, or otherwise obtain votes through fraud, coercion, or other unfair means. Sponsor reserves the right to exclude any votes that have been obtained in violation of these Rules.

Judging Process. The winner(s) will be determined through two (2) rounds of judging, as described below:

Selection of Finalists: In the first round, after the Voting Period closes, Judges from the Sponsor's editorial staff will rank each eligible entry on the basis of a composite score based on the Criteria, assigning equal weight to each of the Criteria based on the Criteria. The entries with the highest scores will qualify as finalists, and the number of finalists selected will be as identified in Section A above.

Selection of Winner(s): In the second round, the Judges will apply the Criteria to evaluate the finalists, using a range voting method, assigning a value between 0-9 to each finalist. The finalist(s) with the highest score(s) will be selected as the winner(s), and the number and type of winners will be as identified in Section A above. Any ties will be broken using the median ballot rating approach (the entry with the highest median score wins).

Disqualification: The Judges have the right to disqualify any entry that is not in compliance with these Rules. In the event that a winning entry is disqualified, the next-highest scoring entry will be selected as the alternate winner. In the event that one or more of the identified Judges is unavailable, Sponsor reserves the right to substitute Judges of comparable qualification, to be determined by Sponsor in its discretion.

The Contest is entirely skill-based and contains no elements based on chance. The standards applied during the judging process focuses on assessing each entry's properties. By the mere submission of an entry, an entrant acquires no automatic right to be awarded a prize, nor any other right except for the right to have such entry reviewed and evaluated subject to these Rules.

Prize Terms. All values are stated in United States Dollars (USD) as indicated, or as converted [currency converter] to local currency. If a stated prize is unavailable, Sponsor has the right to substitute one or more items of equal or greater value, in its discretion. No prize is, and the winner(s) have no right to claim that any prize is, exchangeable, transferable, or redeemable for cash. The winner(s) will be solely responsible for all expenses related to the receipt and use of all prize(s) other than those expenses expressly included in the description of the prize(s) in Section A above. The winner(s) will be solely responsible for complying with any and all applicable statutes, laws (including, without limitation, common law, if applicable), rules and regulations and for bearing any personal income tax, VAT, withholding taxes, customs duties, or other taxes, fees, insurance, surcharges or other costs relating to receiving, claiming or collecting any prize.

Winner(s) are hereby informed of the liability to pay all taxes on the prize(s) received; such taxes shall be paid by the winner(s). Each winner shall be responsible for reporting his or her individual income tax generated from the prize to relevant tax authorities on his or her own and, for residents subject to tax obligations on the prize by any country, shall promptly submit to Sponsor a tax payment proof showing that such tax has been fully paid. If the winner fails to submit such proof within a reasonable period of time as required by Sponsor, Sponsor reserves the right to disqualify the winner from entitlement to the prize and the winner shall be deemed to have waived his or her right to claim the prize and shall be further obligated, upon Sponsor's request, to return the prize to Sponsor at his or her own cost. In addition, for winners who are residents of the Netherlands, if the estimated retail value of a prize is more than 454 Euros, each winner is responsible for payment of the applicable Dutch 'lottery tax' (29% of the prize value) and declaration thereof to the Dutch tax authorities. THE PRIZE(S) WILL BE GIVEN AWAY BY SPONSOR AND ANY CO-SPONSOR(S) "AS IS." SPONSOR AND ANY CO-SPONSORS DO NOT MAKE, AND EXPRESSLY DISCLAIM, ANY WARRANTY, WHETHER EXPRESS, IMPLIED, OR STATUTORY, REGARDING ANY PRIZE OR PORTION THEREOF, INCLUDING WITHOUT LIMITATION ANY IMPLIED OR STATUTORY WARRANTIES OF MERCHANTABILITY, FITNESS FOR A PARTICULAR PURPOSE, TITLE, OR NON-INFRINGEMENT. SOME JURISDICTIONS MAY NOT ALLOW THE EXCLUSION OF IMPLIED WARRANTIES, CONSUMER GUARANTEES AND SIMILAR RIGHTS, IN WHICH CASE SUCH EXCLUSION SHALL APPLY ONLY TO THE EXTENT PERMITTED BY APPLICABLE LAW IN THE RELEVANT JURISDICTION. WITHOUT LIMITATION, TO THE FULLEST EXTENT PERMITTED BY APPLICABLE LAW, ALL WARRANTIES AND REPRESENTATIONS, IN RELATION TO THE PRIZES, WHETHER EXPRESS OR IMPLIED BY STATUTE, LAW (INCLUDING, WITHOUT LIMITATION, COMMON LAW, IF APPLICABLE), RULE, REGULATION, OR OTHERWISE, ARE HEREBY EXCLUDED.

Announcement; Award of Prize(s). The winner(s) will be notified by e-mail within seven (7) days of selection. The winner(s) (and, if a winner is a minor, the Winner's parent or legal guardian) may be required to sign a Winner's Declaration and Release which includes a declaration of eligibility, grant of publicity rights and a liability release, to the extent not prohibited by law, prior to receipt of a prize. The prize(s) will be awarded by way of delivery to Winner's designated valid delivery address set forth on the Winner's Declaration and Release. Unless otherwise specified in Section A, and provided that direct shipment costs by mail or parcel post (expressly excluding import duties and other duties or taxes, which are the Winner's sole responsibility) to Winner's designated valid delivery address shall be borne by Sponsor, provided, however, if delivery is declined or fails by reason of Winner's failure to timely accept receipt or pay appropriate import duties and other duties or taxes) then the winner will be deemed to have declined acceptance of the prize and Sponsor reserves the right to reclaim the prize whereupon the prize will be returned to Sponsor and winner will no longer be eligible to receive the prize. The winner(s) may be required to provide Sponsor with a social security number, taxpayer identification or identification card number, or other identification or account number (if applicable) (a Permanent Account Number for residents of India) for tax purposes, and will provide Sponsor with all other information as may be required for Sponsor to comply with all applicable laws in connection with the award of any prize(s) to the winner(s). The winner(s) also may be required to provide Sponsor with proof that he or she is the Authorized Account Holder of the e-mail address associated with the winning entry. An "Authorized Account Holder" is the natural person who is assigned to an e-mail address by an Internet access provider or other organization responsible for assigning e-mail addresses to the domain associated with an e-mail address. In the event of a dispute, an entry will be deemed to have been submitted by the Authorized Account Holder of the e-mail address submitted at the time of entry. Failure to respond to a winner announcement, or return any required declarations or releases within fourteen (14) days (or any longer time specified by Sponsor in the applicable winner announcement) or to comply with any of the foregoing may result in disqualification and the selection of an alternate winner. It is Sponsor's policy to assist U.S. government employees in meeting their obligations under their standards of ethical conduct; any prize(s) won in violation of those Standards should not be accepted and should be returned at Sponsor's expense or destroyed. Without limitation, Sponsor shall not be liable for any failure to deliver any prizes due to any Winner's failure to accept delivery, to meet any of his or her obligations hereunder or due to the submission of any false, inaccurate or misleading information.

Representations. By entering the Contest, each entrant represents and warrants that: (a) the entrant meets all eligibility requirements of the Contest; (b) in entering and participating in the Contest, the entrant has complied and will comply in all respects with these Rules, the Policies, and all applicable statutes, laws (including, without limitation, common law, if applicable), rules and regulations; and (c) the information provided in the entrant's entry, including without limitation all contact information, is true, accurate, and complete in all respects.

Assumption of Risk. By taking any action to create an entry for the Contest, each entrant, on his or her own behalf and on behalf of his or her personal representatives, heirs, executors, and assigns, acknowledges and agrees that: (a) ENTRANT AND HIS OR HER PERSONAL REPRESENTATIVES, HEIRS, EXECUTORS, AND ASSIGNS HAVE THE SOLE RESPONSIBILITY FOR THE CREATION OF THE ENTRY, WHICH IS DESIGNED AND CREATED BY THE ENTRANT FOLLOWING HIS OR HER OWN DECISION AND INITIATIVE DEPENDING ON THE WAY, IN HIS OR HER SOLE DISCRETION ENTERANT DECIDES TO CREATE SUCH ENTRY, AND EVEN THOUGH THE CONTEST DOES NOT REQUIRE OR OTHERWISE ENCOURAGE DANGEROUS BEHAVIOR, THERE MAY BE DANGER AND RISK OF BODILY INJURY, DEATH, OR PROPERTY DAMAGE INVOLVED IN CREATING AN ENTRY; (b) THESE RISKS AND DANGERS MAY ARISE FROM FORESEEABLE OR UNFORESEEABLE CAUSES; (c) SUCH ENTRANT AND HIS OR HER PERSONAL REPRESENTATIVES, HEIRS, EXECUTORS, AND ASSIGNS ASSUME ALL RISKS AND RESPONSIBILITY FOR ANY PERSONAL INJURY, DEATH, PROPERTY DAMAGE, OR OTHER LOSS ARISING OUT OF THE CREATION OF ANY ENTRY, WHETHER CAUSED BY NEGLIGENCE OR ANY OTHER CAUSE; and (d) Subject to applicable law, such entrant and his or her personal representatives, heirs, executors, and assigns are relinquishing any and all rights he, she, or they now have or may have in the future to sue or take any other action against Sponsor, any Co-Sponsor, the prize manufacturers, any other entities involved in the administration of the Contest, each of their respective parents, subsidiaries, and affiliates, and each of their respective officers, directors, employees, agents, and representatives (the "Sponsor Parties") on the basis of any injury, death, damage, or other loss that may be suffered arising from any action taken in the creation of any entry, including but not limited to claims based on allegations of negligence by any of the Sponsor Parties or use of any machinery or materials. Without limitation, Sponsor Parties shall have no liability to any entrant or any other person in the event the entry or any acts or omissions of the entrant violates any of these Rules.

Release. To the maximum extent permitted by law, by entering the Contest, each entrant releases and holds harmless the Sponsor Parties from any and all responsibility, liability, damages (including, without limitation, direct, indirect, incidental, consequential, punitive, statutory, and other damages), losses, costs, or expenses of any kind arising out of or relating to: (a) entry or participation in the Contest, including but not limited to disputes among individuals claiming to have contributed to any winning entry; (b) any violation by the entrant of these Rules, the Policies, or applicable laws; (c) misappropriation, infringement, or other violation of any copyright, trademark, patent, trade secret, right of publicity, privacy, or other legal or contractual right of any person attributable to entrant or any entry submitted by entrant; (d) the acceptance, possession, receipt, or use of any prize or any item purchased with any prize (e.g., if the prize includes a gift card); (e) any entries or votes that have been tampered with or that are misdirected, incomplete, non-conforming, corrupt, lost, late, or ineligible; (f) any problems or technical malfunctions (including but not limited to errors, omissions, interruptions, deletions, defects, or delays in operation or transmission) of any computer, telephone, modem, cable, satellite, network, hardware, online system, server, software, or other equipment or provider, including any incorrect, incomplete, garbled or jumbled information resulting therefrom; (g) any Internet traffic congestion or website accessibility or delays; (h) printing or typographical errors in any Contest-related materials; or (i) any other technical or human error that may occur in connection with the Contest (the "Causes"). If anyone makes any claim against any of the Sponsor Parties arising out of or relating to any of the Causes attributable to the entrant, the entrant will pay for any damages, losses, liabilities, costs, penalties, and expenses, including without limitation attorneys' and experts' fees and costs, incurred in connection with such claim. WITHOUT LIMITING THE GENERALITY OF THE FOREGOING, THE SPONSOR PARTIES SHALL NOT BE LIABLE FOR ANY LOST PROFITS OR ANY SPECIAL, INCIDENTAL, INDIRECT, PUNITIVE, EXEMPLARY, OR CONSEQUENTIAL DAMAGES ARISING OUT OF THE CONTEST, HOWSOEVER CAUSED, WHETHER ARISING IN STATUTE, TORT (INCLUDING, WITHOUT LIMITATION, NEGLIGENCE) CONTRACT, OTHER LEGAL THEORY OR OTHERWISE, AND ALL SUCH DAMAGES ARE HEREBY DISCLAIMED AND EXCLUDED. SOME JURISDICTIONS MAY NOT ALLOW THE LIMITATION OR EXCLUSION OF LIABILITY FOR DAMAGES AND OTHER LIABILITY (INCLUDING INCIDENTAL OR CONSEQUENTIAL DAMAGES) IN WHICH CASE SUCH LIMITATION OR EXCLUSION SHALL APPLY ONLY TO THE FULLEST EXTENT PERMITTED BY APPLICABLE LAW, RULE, STATUTE OR REGULATION IN THE RELEVANT JURISDICTION. NOTHING IN THESE TERMS EXCLUDE LIABILITY FOR FRAUD, OR FOR PERSONAL INJURY OR DEATH CAUSED BY NEGLIGENCE TO THE EXTENT SUCH EXCLUSION IS PROHIBITED BY APPLICABLE LAW

Misconduct. Sponsor reserves the right, in its discretion, to disqualify any entrant who: (a) tampers with the entry or voting process, the operation of the Contest, the Sponsor Site, or affiliated websites; (b) acts in an unsporting or disruptive manner, or with intent to annoy or harass another person; or (c) is otherwise in violation of these Rules, the Policies, or any applicable laws.

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Homemade Pizza Supreme Recipe

Homemade Pizza Supreme Recipe

Ingredients

• 1 package (1/4 ounce) active dry yeast
• 2 cups warm water (110° to 115°)
• 3 tablespoons vegetable oil
• 1-1/2 teaspoons salt
• 4 to 6 cups all-purpose flour
• SAUCE:
• 2 cans (8 ounces each) tomato sauce
• 1-1/2 teaspoons grated onion
• 1 teaspoon dried oregano
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• TOPPINGS:
• 4 cups (16 ounces) shredded mozzarella cheese
• 4 ounces Jones Canadian Bacon, diced
• 1 package (3-1/2 ounces) sliced pepperoni
• 1 medium sweet red pepper, sliced
• 1 medium green pepper, sliced
• 1 can (2-1/4 ounces) sliced ripe olives, drained
• 1 cup chopped onion
• 1 cup grated Parmesan cheese
• 1/2 cup minced fresh basil

Directions

Nutritional Facts

1 slice: 392 calories, 19g fat (8g saturated fat), 45mg cholesterol, 987mg sodium, 37g carbohydrate (3g sugars, 2g fiber), 18g protein.

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• 1 package (1/4 ounce) active dry yeast
• 2 cups warm water (110° to 115°)
• 3 tablespoons vegetable oil
• 1-1/2 teaspoons salt
• 4 to 6 cups all-purpose flour
• SAUCE:
• 2 cans (8 ounces each) tomato sauce
• 1-1/2 teaspoons grated onion
• 1 teaspoon dried oregano
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• TOPPINGS:
• 4 cups (16 ounces) shredded mozzarella cheese
• 4 ounces Jones Canadian Bacon, diced
• 1 package (3-1/2 ounces) sliced pepperoni
• 1 medium sweet red pepper, sliced
• 1 medium green pepper, sliced
• 1 can (2-1/4 ounces) sliced ripe olives, drained
• 1 cup chopped onion
• 1 cup grated Parmesan cheese
• 1/2 cup minced fresh basil

1. In a large mixing bowl, dissolve yeast in warm water. Add oil, salt and 2 cups flour. Beat on medium speed for 3 minutes. Stir in enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rest in a warm place for 10 minutes.
2. Combine sauce ingredients; set aside. Divide dough in half. On a floured surface, roll each portion into a 13-in. circle. Transfer to two greased 12-in. pizza pans; build up edges slightly. Bake at 375° for 15 minutes or until lightly browned. Spread with sauce; sprinkle with toppings. Bake for 15-20 minutes or until cheese is melted. Yield: 2 pizzas (6 slices each).

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Reviews for Homemade Pizza Supreme

Average Rating

"Tried this last week & it was wonderful. A big hit with the family. It had been a while since I'd made dough from scratch, but after making this, I don't know why I waited so long to make dough! It went together easily & was so elastic & pliable. The crusts were incredibly beautiful, light & tender. Family has asked this be made again (yay!) and I will always use this recipe from now on. I've never had such good pizza."

"Just made this pizza last night and it turned out wonderful. I used pepperoni, ham, onions, and mushrooms as my toppings. Everyone loved the crust. I did mix some olive oil and garlic salt and spread it on the crust edges when it came out of the oven. This pizza recipe will be the one I use all the time now!"

"I HAVE FINALLY FOUND MY FAVORITE PIZZA DOUGH RECIPE!! IT CAME OUT LOOKING EXACTLY LIKE THE PICTURE, AND TASTED AMAZING. THE ONLY THING I CHANGED WAS TO SUBSTITUTE 1 CUP OF WHOLE WHEAT FLOUR. IT MAKES IT HEALTHIER, CRISPIER AND ADDS A LOT MORE FLAVOR THAN JUST WHITE FLOUR. ALSO USED MY HOMEMADE SPAGHETTI SAUCE AS OPPOSED TO THE RECIPE . I HAVE FOUND MONTEREY JACK CHEESE ( I USE TILLAMOOK) TO BE A MUCH TASTIER SUBSTITUTE THAN MOZZARELLA. THANKS SO MUCH FOR THIS RECIPE! arnetage68"

"It is an excellent recipe but I used a small jar of sliced black olives and it was very good. I love the crust.=- receipes, you can make 2 different pizza as the same time. "

"This has become my go-to recipe for homemade pizza. My kids love it and actually prefer it to any take-out pizza! The dough is quite easy to work with. I do substitute olive oil for the vegetable oil."

"To make a crispier crust substitute the 3 tablespoons of vegetable oil to 3 tablespoons of olive oil."

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