Pizza Recipe: Wisconsin Four Cheese Pizza

Wisconsin Four Cheese Pizza

Ingredients:

• 1 1/4 cups crushed tomatoes or sauce tomatoes
• 3 tablespoons grated Parmesan cheese
• 1/4 teaspoon dry, crushed basil leaves
• 1/4 teaspoon dry, crushed oregano leaves
• 9 ounces prepared pizza dough
• 1/2 cup Italian sausage, crumbled, browned, drained
• 3/4 cup sliced mushrooms
• 1/4 cup grated Asiago cheese
• 1/3 cup chopped sweet green peppers
• 3/4 cup (3 ounces) shredded provolone cheese
• 1 cup (4 ounces) shredded mozzarella cheese

Procedures:

1. Mix the tomatoes with the Parmesan cheese, basil, and oregano to make the pizza sauce.
2. Preheat the oven to 400°F (205°C).
3. Shape the dough into a 12-inch round crust. Place the crust on pizza pans or large baking sheets. Ladle the sauce over the crust; spread evenly. Top pizza with the remaining ingredients.
4. Bake for 18 to 22 minutes, or until the crust is crisp and golden. Cut the pizza into 6 wedges.

Makes 4 servings.

Pizza Recipe: Broccoli Stuffed Pizza

Broccoli Stuffed Pizza

Ingredients:

• 2 pizza crusts, (12-inches each) raw dough
• 16 ounces broccoli, blanched and chopped
• 2 ounces mushrooms, blanched and chopped
• 3 ounces yellow onion, blanched and chopped
• 3 ounces Italian sausage, cooked and diced
• 4 ounces Wisconsin Kasseri, shredded
• 6 ounces Wisconsin Wild Morel & Leek Jack, shredded
• 1 teaspoon kosher salt
• 1 teaspoon cracked black pepper
• 16 ounces pizza sauce, prepared
• Red pepper flakes

Procedures:

1. Prepare ingredients according to list and set aside.
2. Prepare bottom crust in deep dish pizza pan. Place filling mix in bottom crust and cover with the second crust; pinch to seal edges. Place a few slits on top of crust for steam to escape.
3. Bake for 25 minutes at 400°F (205°C) until golden brown. Remove from oven.
4. Top with hot pizza sauce and serve.

Makes 4 to 6 servings.

Pizza Recipe: All My Cheeses Four Cheese Pizza

All My Cheeses Four Cheese Pizza

Ingredients:

• 1 cup ricotta cheese
• 1/2 cup freshly grated Parmesan cheese
• 2 tablespoons chopped fresh basil or 1 teaspoon dried basil
• 2 tablespoons minced fresh garlic
• 1/2 tablespoons salt
• 1/2 teaspoon freshly ground pepper
• 1 prepared 12-inch pizza crust
• 1 cup shredded sharp cheddar cheese
• 1 cup shredded mozzarella cheese
• 1 cup diced tomato
• Additional fresh basil, chopped for garnish

Procedures:

1. Preheat oven to 450°F (230°C).
2. In a small bowl, combine ricotta, Parmesan, basil, garlic, salt and pepper.
3. Place pizza crust on a cookie sheet and top evenly with mixture. Sprinkle with remaining cheeses.
4. Bake pizza until golden, about 10 to 12 minutes.
5. Cool slightly; sprinkle with tomatoes and additional chopped basil.

Makes 4 servings.

Beef Raost Recipe: Lemon-Herb Beef Roast

Lemon-Herb Beef Roast

Ingredients:

• 1 (3 to 4 pound) beef round tip roast

Seasoning:

• 1/2 cup chopped fresh parsley
• 1 tablespoon olive oil
• 4 to 5 cloves garlic, minced
• 2 teaspoons grated lemon peel
• 1/4 teaspoon ground black pepper

Vegetables:

• 1 tablespoon olive oil
• 1 pound small red-skinned potatoes, halved
• 1/2 pound baby carrots
• 4 small onions, halved
• 2 medium zucchini, sliced (3/4-inch)

Cooking Procedures:

1. Heat oven to 325°F (160°C).
2. Combine seasoning ingredients; press 1/2 onto beef roast. Combine remaining seasoning with vegetable ingredients in large bowl; toss.
3. Place roast on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef, not resting in fat. Do not add water or cover. Roast in 325°F oven 1 3/4 to 2 hours for medium rare; 2 1/4 to 2 1/2 hours for medium doneness. After 1/2 to 1 hour, place vegetables, except zucchini, on rack around roast.
4. Remove roast when meat thermometer registers 140°F for medium rare; 155°F for medium. Transfer to board; tent with foil. Let stand 15 to 20 minutes. (Temperature will continue to rise about 5°F to reach 145°F for medium rare; 160°F for medium.)
5. Increase oven temperature to 425°F (220°C). Add zucchini to vegetables on rack; roast 15 to 20 minutes or until tender. Carve roast; serve with vegetables. Season with salt.

Makes 8 to 10 servings.

Beef Steak Recipe: Thai Beef Grill

Thai Beef Grill

Ingredients:

• 2 boneless beef top loin steaks or 1 boneless beef top sirloin steak, cut 1-inch thick (about 1 1/4 pounds)
• 1 large Vidalia or other sweet onion, sliced (1/2-inch)
• 3 tablespoons light teriyaki sauce

Peanut Sauce:

• 2 tablespoons light teriyaki sauce
• 2 tablespoons creamy peanut butter
• 1/8 to 1/4 teaspoon crushed red pepper

Procedures:

1. Brush beef steaks and onion with 3 tablespoons teriyaki sauce. Place on grid over medium, ash-covered coals. Grill top loin steaks, uncovered, 15 to 18 minutes (top sirloin steak 17 to 21 minutes) for medium rare to medium doneness, turning occasionally.
2. Grill onion 15 to 20 minutes or until tender, turning occasionally.
3. Using fork, gradually stir 2 tablespoons teriyaki sauce and 2 tablespoons water into peanut butter in small bowl until smooth; stir in red pepper.
4. Carve steaks. Serve with onion and peanut sauce.

Makes 4 servings.