Pizza Braid

Here's what you'll need: Pizza Crust, Mariana Sauce, Mozzarella Cheese, Parmesan Cheese, Pepperoni, Italian Seasoning, Garlic Powder and Butter.

Preheat oven to 400 degrees. Unroll pizza crust and place on baking sheet. I like to use parchment paper for less of a clean up. In the middle place some marinara sauce-how much is really up to you.

Put on some mozzarella cheese and pepperonis.

Cut sides of crust into 1 inch strips in a "V" formation. But don't cut too close to the middle. If you do then your pizza braid will spill out.

Now comes the braiding part. Just pick a side to start with then alternate them, overlapping.

Spread melted butter on top and sprinkle with Italian seasoning, garlic powder and Parmesan cheese.

Bake at 400 degrees for 15-20 minutes, until golden brown.

Chicken Alfredo Pizza

Crust

2 1/2 to 3 c flour

1 TBSP yeast

1/2 tsp salt

1 c warm water

2 TBSP olive oil

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Add water,oil, salt and yeast. Whisk together. Slowly whisk in flour until it becomes too thick to whisk and use a wooden spoon or fold with hands. Dough should be slightly sticky but not too sticky. Cover and set aside. Let it rise for 15-30 minutes.

Preheat over to 425 degrees. Flour counter or table and roll dough onto it in a circle shape. Sprinkle Pizza Stone with cornmeal (if you don't have it don't worry, it just makes it seem more original). Place dough on stone, form raised edge for crust, and use fork to poke holes through out the dough. Bake for 10 minutes. Crust should NOT be golden brown or baked all the way through. Remove from oven and leave oven on still.

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Toppings

alfredo sauce (store or homemade)

1 tomato, diced

1 1/2 green onions, chopped

4 chicken tenders (you could use chicken breast, I just had tenders on hand), cooked and diced

1 1/2 c shredded mozzarella cheese

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Spread a thin later of alfredo sauce on slightly cooked crust. Sprinkle remaining ingredients over. Bake in oven for 10-20 minutes until cheese is slightly browned (center of pizza could raise up during bake time, but it will go down when it is cooled).

Margherita Pizza

Crust

2 1/2 to 3 c flour

1 TBSP yeast

1/2 tsp salt

1 c warm water

2 TBSP olive oil

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Combine water, salt, yeast and oil. Whisk together. Slowly whisk in flour. When it gets too tough to whisk either fold with spoon or hands. Dough should have a little stick to it but not too much. Cover and rise for 15-30 minutes.

Preheat oven to 425 degrees. Flour counter or table top to roll dough on. Roll into a circle. Place on pizza pan or stone. Fork dough several times to keep from forming bubbles. Bake 10 minutes. Crust should NOT be golden brown and it WON'T be cooked all the way. Remove from oven, but keep oven on.

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Toppings

2 Roma tomatoes, thinly sliced

Fresh Mozzarella, thinly sliced (I bought a little package from Smith's and didn't use it all)

1/2 c shredded mozzarella cheese

Basil leaves, torn into pieces

Balsamic Vinegar (optional)

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Top crust with tomatoes, then mozzarellas and Basil. Splash vinegar on it. (I liked it, but my husband said next time no). Bake for 10-20 minutes until crust golden brown.