Recipe: Bacon and Egg Pizza

Bacon and Egg Pizza, Courtesy:
Bacon and Egg Pizza, Courtesy:

With this pizza, any meal can taste like a lazy Sunday morning. Combine your breakfast favorites of bacon and eggs with a pizza crust and mozzarella and you have breakfast for dinner.

2 to 4 Tbsp. cornmeal
1 can (13.8 oz) refrigerated pizza crust
1 Tbsp. olive oil
1 1/2 cups shredded mozzarella cheese (6 oz)
1 cup cooked real bacon pieces (from a jar or package)
1 cup sliced grape tomatoes
3 scallions, chopped
4  eggs
1/4 cup water
4 fresh basil leaves, sliced


  1. Heat oven to 425°F.
  2. Sprinkle 16-inch pizza pan with cornmeal (to prevent dough from sticking to pan).
  3. Unroll dough on pan; starting at center, press out dough to edge of pan, building up edge slightly.
  4. Brush with oil.
  5. Sprinkle cheese over dough; top with bacon, tomatoes and scallions.
  6. In small bowl, beat eggs and water with fork or wire whisk until well mixed; pour over top of other ingredients.
  7. Bake 8 to 10 minutes or until crust is crisp and eggs are set in center.

Food Mingle Blog Alternatives and Substitutions:

  • Add other vegetables to amp up the flavor, such as broccoli or peppers.

Yield: one 16″ pizza




Recipe: Steak Pizza with Peppers and Onions

Steak Pizza with Peppers and Onions, Courtesy:
Steak Pizza with Peppers and Onions, Courtesy:

So, it’s time for dinner and you can’t decide between pizza or a cheese steak sandwich. You don’t have to choose – you can have them both with this Steak Pizza with Peppers and Onions.

All-purpose flour, for work surface
1 lb. pizza dough, (thawed if frozen, divided in half)
5 tsp. extra-virgin olive oil
10 oz. sirloin steak (1 inch thick)
Coarse salt and ground pepper
1 medium red onion, thinly sliced
2 bell peppers (not green), stemmed, seeded, and thinly sliced lengthwise
4 oz. Monterey Jack cheese, shredded (1 cup)
1/4 cup coarsely chopped fresh parsley leaves


  1. Preheat oven to 500 degrees, with racks in upper and lower thirds.

  2. On a lightly floured surface, roll out 1 dough half into a 14-inch oval.

  3. Transfer dough to a parchment-lined baking sheet and brush with 1 teaspoon oil. Repeat with remaining dough half.

  4. Bake until crusts are puffed and golden brown, about 14 minutes, piercing large air bubbles with a knife, if necessary, and rotating sheets halfway through.

  5. Meanwhile, pat steak dry and season with salt and pepper.

  6. In a large cast-iron or other heavy skillet, heat 1 teaspoon oil over medium-high until almost smoking.

  7. Cook steak until medium-rare, 6 to 8 minutes, flipping once.

  8. Transfer to a cutting board, tent with foil, and let rest 10 minutes.

  9. In skillet, heat 2 teaspoons oil over medium.

  10. Add onion and bell peppers and season with salt and pepper.

  11. Cover and cook, stirring occasionally, until beginning to soften, about 5 minutes.

  12. Uncover and cook until vegetables are crisp-tender and dark brown in spots, 8 minutes.

  13. Thinly slice steak against grain.

  14. Top crusts with steak, vegetables, and cheese.

  15. Bake pizzas just until cheese is melted, 3 minutes.

  16. Sprinkle with parsley before serving.

Food Mingle Blog Alternatives and Substitutions:

  • Some steak sauce on the side wouldn’t hurt my feelings.

Yield: 4 servings



Recipe: Roasted Fall Vegetable and Ricotta Pizza

Roasted Fall Vegetable and Ricotta Pizza, Courtesy:
Roasted Fall Vegetable and Ricotta Pizza, Courtesy:

It’s always best to use vegetables that are in season.  During the Fall, that means vegetables such as squash, sweet potatoes, yams, cauliflower, zucchini, broccoli, Brussel sprouts, leeks…the list goes on and on.  As the weather turns cooler, create a fresh and tasty pizza using these Fall vegetables.

Olive oil, for baking sheet and drizzling
Flour, for dusting surface
1 pound store-bought pizza dough, (fresh, or thawed if frozen)
8 oz. part-skim mozzarella cheese, grated (2 cups)
6 cups (about 1/2 recipe) roasted fall vegetables, drained and coarsely cut
1 cup part-skim ricotta cheese
1 Tbsp. fresh rosemary leaves, (optional)
Coarse salt and ground pepper


  1. Preheat oven to 475 degrees.

  2. Brush a large baking sheet (preferably rimless) with oil, or line with parchment paper

  3. On a lightly floured surface, roll and stretch dough into a 12-by-16-inch oval (or as large as will fit on baking sheet); transfer to sheet.

  4. Sprinkle dough with half the mozzarella.

  5. Scatter vegetables on top, and dollop with ricotta; sprinkle with remaining mozzarella and, if using, rosemary.

  6. Drizzle with olive oil; season with salt and pepper.

  7. Bake until bubbling and golden, 20 to 25 minutes. Serve.

Food Mingle Blog Alternatives and Substitutions:

  • Cut the vegetables in uniform shape and size so that they will cook evenly.

Yield: 4 servings



Recipe: Pizza Peanuts

Pizza Peanuts, Courtesy:
Pizza Peanuts, Courtesy:

Spice up your peanuts and watch your guests make them disappear. They pair well with a glass of frosty cold beer.

4 tsp.  vegetable oil
1 Tbsp. pizza seasoning
1/2 tsp. ground red pepper (cayenne)
4 cups lightly salted dry-roasted peanuts


  1. In 12-inch skillet, heat oil over medium heat.
  2. Stir in pizza seasoning and red pepper.
  3. Stir in peanuts.
  4. Cook about 2 minutes, stirring constantly, until peanuts are evenly coated and hot.
  5. Cool slightly, about 10 minutes.
  6. Serve warm or cool.
  7. Store in airtight container up to 3 weeks.

Food Mingle Blog Alternatives and Substitutions

  • Maybe try with cashews?

Yield: 16 appetizer servings




Recipe: Fruit Dessert Pizza with Chocolate Syrup

Fruit Dessert Pizza, Courtesy:
Fruit Dessert Pizza, Courtesy:
Pizza for dessert. Use sugar cookie dough for the “pizza” crust and go to town with your favorite fresh fruit.
Pizza Dough:
1 package store bought sugar cookie dough
8 ounces softened cream cheese
1 cup confectioners’ sugar
1 large peach, sliced
1 large green apple, sliced
1 large orange, sectioned
1/2 pint fresh strawberries, sliced
6 ounces fresh blueberries
6 ounces fresh raspberries
1/2 cup white chocolate chips, melted
1/2 cup chocolate syrup
  1. Preheat oven to 350 degrees F.
  2. Flatten cookie dough onto a 6-inch pizza pan.
  3. Bake until firm to touch, about 11 to 15 minutes. Cool.
  4. In a medium bowl, blend cream cheese and sugar.
  5. Spread the baked cookie with the cream cheese mixture and decorate with sliced fruit.
  6. In a small bowl, combine melted white chocolate with chocolate syrup.
  7. Top the pizza with remaining berries and chocolate mixture.
  8. Slice and serve immediately.

Food Mingle Blog Alternatives and Substitutions:

  • This was very sweet – you might want to cut back on the sugar if you don’t have a sweet tooth.
  • I don’t see the need to melt the while chocolate chips and combine them with the chocolate syrup – I skipped that and just used the store bought chocolate syrup.

Yield: 8 servings

Source:, com, Courtesy: Paula Deen