Best 18 Personal Recipes

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Check out the recipes below so you can choose the best recipe for yourself!

PERSONAL PORTOBELLO PIZZA



Personal Portobello Pizza image

A delicious recipe that substitutes a portobello mushroom for a pizza crust. Try using pesto sauce instead of spaghetti sauce, and experiment with your favorite pizza toppings.

Provided by KJONES27

Categories     World Cuisine Recipes     European     Italian

Time 40m

Yield 1

Number Of Ingredients 6

1 large portobello mushroom, stem removed
1 tablespoon spaghetti sauce
½ cup mozzarella cheese
½ tablespoon sliced black olives
4 slices pepperoni sausage
1 clove garlic, chopped

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C).
  • Place the mushroom on a baking sheet, and bake for 5 minutes in the preheated oven. Remove from the oven, and spread spaghetti sauce in the cup of the cap. Top with cheese, olives, pepperoni and garlic.
  • Bake for an additional 20 minutes, or until cheese is melted and golden.

Nutrition Facts : Calories 235 calories, Carbohydrate 10.6 g, Cholesterol 44.9 mg, Fat 13.6 g, Fiber 2.3 g, Protein 18.8 g, SaturatedFat 7.1 g, Sodium 589.9 mg, Sugar 4.1 g

PERSONAL PIZZA



Personal Pizza image

I practically lived on these mini pizzas when I was in college. Packaged pizza crust mixes make it easy recipe to prepare anytime.-Julie Beth Lamb, Visalia, California

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 6 servings.

Number Of Ingredients 7

2 packages (6-1/2 ounces each) pizza crust mix
1-1/2 cups pizza sauce
1 pound ground beef, cooked and drained
1 medium onion, chopped
1 cup chopped green pepper
2 cans (2-1/4 ounces each) sliced ripe olives, drained
2 cups shredded part-skim mozzarella cheese

Steps:

  • Prepare both packages of pizza dough according to directions. On a floured surface, knead dough several times; divide into six portions. Roll each into an 8-in. circle. Place on greased baking sheets. Bake at 425° for 10 minutes. , Spread pizza sauce over crusts to within 1/2 in. of edge. Top with beef, onion, green pepper, olives and cheese. Return to the oven for 10-15 minutes or until crust is golden brown and cheese is melted.

Nutrition Facts : Calories 379 calories, Fat 16g fat (7g saturated fat), Cholesterol 59mg cholesterol, Sodium 746mg sodium, Carbohydrate 31g carbohydrate (8g sugars, Fiber 3g fiber), Protein 27g protein.

FROZEN PERSONAL PIZZA PREP RECIPE BY TASTY



Frozen Personal Pizza Prep Recipe by Tasty image

Here's what you need: pizza dough, flour, tomato sauce, mozzarella cheese, fresh basil leaf, pepperoni, tomato, broccoli floret, onion, chocolate hazelnut spread, strawberry, banana

Provided by Betsy Carter

Categories     Dinner

Yield 4 servings

Number Of Ingredients 12

1 lb pizza dough, store-bought or homemade
flour
tomato sauce
mozzarella cheese
fresh basil leaf
pepperoni
tomato, sliced
broccoli floret, sautéed
onion, sliced, sautéed
chocolate hazelnut spread
strawberry, sliced
banana, sliced

Steps:

  • Preheat oven to 450°F (230°C).
  • Place a parchment paper-lined baking sheet in the oven.
  • To make four personal-sized pizzas, divide pizza dough into fourths.
  • Roll out each piece of dough to desired thickness.
  • To par-bake the pizza rounds, arrange the pizza dough rounds on the hot baking sheet.
  • Bake for 3-4 minutes or until dough looks puffy and dry. Dough should not be golden brown.
  • Cool pizza rounds on a wire rack.
  • When cool, top your rounds with desired toppings.
  • Place prepared pizzas on a baking sheet and freeze, uncovered, for 3 hours so the toppings adhere to one another.
  • Wrap the now-frozen pizzas in plastic wrap and aluminum foil to prevent freezer burn. Label each pizza as desired and freeze for 1-2 months.
  • To bake frozen pizzas, preheat the oven to 450°F (230°C).
  • Unwrap pizza and place directly on rack or parchment-lined baking sheet.
  • Bake for 15-18 minutes, or until crust is brown and cheese is melted.
  • Cool for 5 minutes. Cut into slices before serving.
  • Enjoy!

Nutrition Facts : Calories 283 calories, Carbohydrate 50 grams, Fat 5 grams, Fiber 2 grams, Protein 6 grams, Sugar 2 grams

PERSONAL PAN PIZZA RECIPE BY TASTY



Personal Pan Pizza Recipe by Tasty image

Here's what you need: olive oil, pizza dough, marinara sauce, shredded mozzarella cheese, pepperoni

Provided by Alix Traeger

Categories     Dinner

Time 30m

Yield 1 serving

Number Of Ingredients 5

1 tablespoon olive oil
5 oz pizza dough
2 tablespoons marinara sauce
¼ cup shredded mozzarella cheese
3 pieces pepperoni

Steps:

  • Heat the oil in a mini frying pan over low heat.
  • Place the pizza dough in the pan and let brown, 3-5 minutes.
  • Flip the dough and use a spatula to press the dough against the bottom of the pan and up the sides.
  • Spread marinara sauce in the center of the dough and top with mozzarella cheese and pepperoni.
  • Cook for 10 minutes, until the dough is crispy and cheese is melted.
  • Enjoy!

Nutrition Facts : Calories 615 calories, Carbohydrate 67 grams, Fat 30 grams, Fiber 2 grams, Protein 18 grams, Sugar 4 grams

PERSONAL SHEPHERD'S PIES



Personal Shepherd's Pies image

These shepherd's pies are prepared just like regular shepherd's pie, but this classic comfort food is made in small cake pans, so everyone gets their own!

Provided by Chelsey Carr

Categories     Main Dish Recipes     Savory Pie Recipes     Shepherd's Pie Recipes

Time 50m

Yield 4

Number Of Ingredients 8

1 pound ground beef
1 onion, chopped
1 (10.75 ounce) can condensed cream of mushroom soup
1 cup frozen corn
1 tablespoon ketchup
¼ teaspoon black pepper
2 cups prepared instant mashed potatoes
¾ cup shredded Cheddar cheese

Steps:

  • Cook and stir beef and onion in a skillet over medium-high heat until beef is browned and crumbly, about 5 minutes; drain and discard grease.
  • Reduce heat to low. Stir mushroom soup, corn, ketchup, and pepper into beef mixture; cook until heated through, about 2 minutes. Divide beef mixture into four 4-inch round baking pans; spread prepared mashed potatoes over beef mixture.
  • Bake in the preheated oven until potatoes are lightly browned, about 15 minutes.
  • Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
  • Sprinkle Cheddar cheese evenly over pies. Place pies on a baking sheet.
  • Broil until cheese is melted, about 2 minutes. Allow to cool for 5 minutes before serving.

Nutrition Facts : Calories 574.2 calories, Carbohydrate 37.1 g, Cholesterol 94 mg, Fat 34.6 g, Fiber 3.4 g, Protein 29.5 g, SaturatedFat 13.8 g, Sodium 914 mg, Sugar 7.7 g

PERSONAL FLAT BREAD PIZZA, SAGE SAUSAGE, RED PEPPER JELLY #5FIX



Personal Flat Bread Pizza, Sage Sausage, Red Pepper Jelly #5FIX image

5-Ingredient Fix Contest Entry. Designed as an after school snack or paired with a salad for dinner, these deconstructed personal pan sized flat bread pizzas are an excellent alternative to the real deal. The jelly mimics the sauce giving the dish a spicy element that pairs beautifully with the sausage and potato mixture. Adding ricotta cheese while cooking and just before serving provides a nice cool finish and a creamy texture.

Provided by mallorysd

Categories     Potato

Time 45m

Yield 8-10 Personalized Flat Bread Pizzas, 4 serving(s)

Number Of Ingredients 5

20 ounces Simply Potatoes Diced Potatoes with Onion
8 flour tortillas
1 lb sage sausage
10 1/2 ounces red pepper jelly
whole milk ricotta cheese

Steps:

  • Preheat the oven to 450*.
  • Line a large baking sheet with parchment paper and set aside.
  • In a 12" non-stick skillet over medium high heat, brown the sausage adding a small amount of water to help the meat release the juice and render the fat. Breaking the sausage up with the back of a spatula, brown the meat until just cooked through. About 15 minutes. Using a slotted spoon, remove the sausage from the skillet reserving the fat that remains in the pan.
  • Sauté the package of potatoes, stirring occasionally until they turn brown and tender and if necessary, add 2 Tablespoons of water to allow potatoes to steam a bit. You can also keep slightly covered. When potatoes are still slightly firm (about 17 minutes) and golden brown add the sausage back to the skillet and mix thoroughly. Transfer entire mixture back to the bowl and set aside.
  • Again, do not rinse skillet. Add 1 tortilla to the skillet and toast on each side about 1-2 minutes per side until golden and slightly crisp. Remove from pan, put on a plate and toast remaining tortillas. Stack tortillas and cover with a tin foil or kitchen towel to keep warm and allow any steam to heat through.
  • Put 4 tortillas on the parchment lined baking sheet and using the back of a large Tablespoon, spread enough pepper jelly on each tortilla, stopping about ¼" from the outside edge. Once 4 tortillas are coated with jelly, spoon the sausage/potato mixture on top. Add 5 small scoops of ricotta cheese to each pizza and place in 450* oven for 12 - 14 minutes until crisp and jelly begins to bubble.
  • Once cooked through, remove, and add another small amount of ricotta cheese to each pizza. At this time you may serve 1 pizza per person while cooking the next set of 4 pizzas. To serve them all together, if you have a second baking sheet, these can be cooked together in the oven, rotating the sheets from the top to the bottom about ½ way through the cooking time, just like when baking cookies.
  • Place pizzas on plate, using a pizza cutter, cut into triangles and serve.
  • Tip: This is a great make-ahead snack for the kids. Sauté the meat and potato mixture and put into an air tight container in the refrigerator. Toast the tortillas as well and set aside lining each tortilla between a small sheet of wax paper.
  • To assemble, add the jelly to the previously toasted tortilla, put the potato/sausage mixture on top and once again add the ricotta cheese. For children that are comfortable with the toaster oven, place on a small sheet pan and toast until warmed through being careful not to burn the edges. Allow to cool slightly before cutting and serving.
  • Enjoy!

MY PERSONAL FAVORITE PAIN AU LEVAIN



My Personal Favorite Pain au Levain image

Provided by Food Network

Time 10h20m

Yield Yield: 1 large 14-inch loaf,

Number Of Ingredients 5

2 cups (18 ounces) levain, recipe follows
2 1/4 cups (18 fluid ounces) spring water
4 to 4 3/4 cups (20 to 24 ounces) 20 percent bran wheat flour
1 tablespoon (3/4-ounce) fine sea salt
1 1/4 cups (6-ounces) 20 percent bran wheat flour

Steps:

  • Measure the ingredients and calculate the temperatures. Combine the levain and water in a 6-quart bowl. Break up the levain well with a wooden spoon or squeeze through your fingers until it is broken up. Continue stirring until the levain is partially dissolved and the mixture is slightly frothy. Add 1 cup (5 ounces) of the flour and stir until well combined. Add the salt and just enough of the remaining flour to make a thick mass that is difficult to stir. Turn out onto a lightly floured surface and knead, adding remaining flour when needed, until dough is firm and smooth, 15 to 17 minutes total. The dough is ready when a little dough pulled from the mass springs back quickly.
  • Shape the dough into a ball and let it rest on a lightly floured surface while you scrape, clean, and lightly oil the large bowl. Place the dough in the bowl and turn once to coat with oil. Take the dough's temperature, the ideal is 78 degrees. Cover with a clean damp towel or plastic wrap and put in a moderately warm (74 to 80 degrees F) draft-free place until increased in volume about 1/4 to 1/2.
  • This dough will not behave like an ordinary yeasted bread dough. It won't rise to a puffy state.
  • Deflate the dough by pushing down in the center and pulling up on the sides. Transfer to a lightly floured work surface and knead briefly. Shape into a tight ball and place on a lightly floured board. Cover with a clean damp towel or plastic wrap and put in a moderately warm (74 to 80 degree) draft-free place for 30 minutes.
  • Flatten the ball with the heel of your hand on a lightly floured work surface into a disk. Shape into an oblong loaf about 14 inches long. Place the loaf seam side up in a well-floured couche*. Cover with a clean damp towel or plastic wrap and put in a moderately warm (74 to 80 degrees F) draft-free place until almost doubled in volume, or until a slight indentation remains when the dough is pressed with a fingertip. This dough gets softer, lighter, and very delicate as it proofs--more so than any other dough in this book. After 4 hours there will be a pronounced difference between the dough you set in the couche and the final light dough.
  • Preheat the oven and baking stone to 450 degrees, 45 minutes to 1 hour before baking. The oven rack must be in the center of the oven. If it is in the lower 1/3 of the oven the bottom of the breads may burn, and if it is in the upper 1/3, the top crusts may burn.
  • Using the couche as an aid, gently roll the loaf from the couche onto a lightly floured peel so that it sits seam side down. Using a very sharp, serrated knife or a single-edged razor blade, score the loaf by making quick shallow cuts 1/4 to 1/2-inch deep along the surface. Using the peel, slide the loaf onto the hearth. Quickly spray the inner walls and floor of the oven with cold water from a spritzer bottle. If there's an electric light bulb in the oven, avoid spraying it directly?it may burst. Spray for several seconds until steam has filled the oven. Quickly close the door to trap the steam and bake 3 minutes. Spray again in the same way, closing the door immediately so that steam doesn't escape. Bake until the loaf begins to color, about 20 minutes. Reduce heat to 400 degrees and continue baking until deep golden in color and the crust is firm, 20 to 25 minutes.
  • To test the loaf for doneness, remove and hold the loaf upside down. Strike the bottom firmly with your finger. If the sound is hollow, the bread is done. If it doesn't sound hollow, bake 5 minutes longer. Cool completely on a wire rack.
  • Add the flour directly into the container with the full batch of room-temperature, batterlike ripe chef. Stir vigorously to add fresh oxygen to the mixture. This will form a stiff consistency more like a stiff dough than a batter. This firm texture is important for ripening levain, because a dense rather than loose levain creates delicious sour bread without an overpowering tangy bite. Scrape down the sides, cover tightly, and let stand in a cool to moderate (about 70 degrees) draft-free place for 8 to 10 hours.
  • The levain should have doubled in volume. The texture will be somewhat light, with many tiny bubbles throughout. Do not let the levain stand for longer than 10 hours, or the yeast will become exhausted and not raise the final dough. This recipe yields 18 ounces of levain.
  • The Chef
  • Day 1
  • 3/4 cup plus 2 tablespoons (4 ounces) 20 percent bran wheat flour
  • 1/2 cup (4 fluid ounces) spring water
  • Combine the flour and water in a tall 2 to 3-quart clear plastic container with a lid. Stir well to make a thick, soft dough. The exact consistency of the dough will vary with the brand of flour or water at this point to adjust the texture. Scrape down the sides with a rubber spatula, cover tightly with lid and let stand in a moderate (about 70 degree) place for 24 hours.
  • Day 2
  • 3/4 cup plus 2 tablespoons (4 ounces) 20 percent bran wheat flour
  • 1/2 cup (4 fluid ounces) spring water
  • The chef should have almost doubled in volume. You will see tiny bubbles on the surface, and you might notice a slight musty smell. Add the flour and water to the mixture and stir vigorously to distribute the fresh ingredients and add fresh oxygen to the chef. The texture will still be like a soft dough. You may add a little more flour or water to make this texture, if necessary. Scrape down the sides, cover, and place in a moderate (70 degree) draft-free place for 24 hours.
  • Day 3 3/4 cup plus 2 tablespoons (4 ounces) 20 percent bran wheat flour 1/2 cup (4 fluid ounces) spring water
  • It will have almost doubled in volume and be quite bubbly. Add the flour and water, and stir well to make a thick batter. (You may have to add a little more water if your flour's absorption level is high). With a marker pen, mark the level of the chef on the side of the container. Scrape down the sides, cover tightly, and let stand in a moderate (70 degree) draft-free place for 24 hours.
  • It should now be loose in texture, like a pancake batter. It will have doubled in volume from the last addition of flour and water. The chef may rise and fall, but as long as it doubles at some point during this last period, it's fine. You now have a fully ripe chef ready to transform into a levain. If you don't want to make the levain immediately, the chef can be refrigerated for up to 3 days.
  • Note: If the dough temperature is higher than 78 degrees, put it in a cooler than (78 degree F) place like the refrigerator, until the dough cools to 78 degrees. If it is lower than 78 degrees, put in it a warmer than 78 degree place until the dough warms to 78 degrees. The point is to try to keep the dough at 78 degrees during its fermentation. If you do have to move the dough, be gentle and don't jostle it, or the dough may deflate.
  • *Couche?French for "couch" or "resting place". This is a simple holding device you make yourself for proofing long loaves like logs, torpedo shapes, and baguettes. Using well-floured canvas or linen towels create folds to separate loaves while hold them securely next to each other during proofing. Use a length of fabric at least a yard long. Place 12 to 16-inch wooden blocks cut from 2 by 4's at either long end to contain the loaves. Or substitute large books to contain the loaves.
  • Full batch chef, procedure and recipe follows .

PERSONAL CHICKEN POT PIES



Personal Chicken Pot Pies image

This is a delicious recipe for personal chicken pot pies and is fun for the the whole family to make and to eat!

Provided by Rebecca Van

Time 40m

Yield 12

Number Of Ingredients 7

nonstick cooking spray
12 biscuit (2-1/2" dia)s Biscuits, plain or buttermilk, refrigerated dough, higher fat
1 ½ cups cubed cooked chicken
1 ½ cups frozen mixed vegetables, thawed
1 (10.5 ounce) can condensed cream of chicken soup
¾ cup grated Cheddar cheese
salt and ground black pepper to taste

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Spray a 12-cup muffin tin with nonstick spray.
  • Spray the counter lightly with nonstick spray. Flatten each unbaked biscuit into a 6- to 7-inch circle. Cover with plastic wrap and let rest.
  • Combine chicken, mixed vegetables, and condensed soup in a bowl; mix well. Season with salt and pepper.
  • Remove plastic wrap from dough and press each circle into the bottom and up the sides of each muffin cup. Divide chicken mixture evenly between the dough cups. Sprinkle grated Cheddar over the tops.
  • Bake in the preheated oven until hot and bubbly, 15 to 18 minutes.

Nutrition Facts : Calories 192.7 calories, Carbohydrate 17.6 g, Cholesterol 22.8 mg, Fat 9.3 g, Fiber 1 g, Protein 9.8 g, SaturatedFat 3.3 g, Sodium 526.8 mg, Sugar 2.4 g

PERSONAL MARGHERITA PIZZAS



Personal Margherita Pizzas image

This family-friendly supper is simplicity at its finest. Golden-brown, melted fresh mozzarella and a sprinkling of fresh basil give these personal pies Italian-inspired flavors. -Jerry Gulley, San Francisco, CA

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 3 servings.

Number Of Ingredients 5

1 package (6-1/2 ounces) pizza crust mix
1/2 teaspoon dried oregano
3/4 cup pizza sauce
6 ounces fresh mozzarella cheese, thinly sliced
1/4 cup thinly sliced fresh basil leaves

Steps:

  • Preheat oven to 425°. Prepare pizza dough according to package directions, adding oregano before mixing. Divide into 3 portions., Pat each portion of dough into an 8-in. circle on greased baking sheets. Bake until edges are lightly browned, 8-10 minutes., Spread each crust with 1/4 cup pizza sauce to within 1/2 in. of edge. Top with cheese. Bake until crust is golden and cheese is melted, 5-10 minutes longer. Sprinkle with basil.

Nutrition Facts : Calories 407 calories, Fat 15g fat (8g saturated fat), Cholesterol 45mg cholesterol, Sodium 675mg sodium, Carbohydrate 48g carbohydrate (7g sugars, Fiber 3g fiber), Protein 18g protein.

PERSONAL MEAT LOAVES



Personal Meat Loaves image

Make and share this Personal Meat Loaves recipe from Food.com.

Provided by alexandra 3

Categories     Meat

Time 1h

Yield 6-9 meat loaves, 6-9 serving(s)

Number Of Ingredients 12

3 cups finely chopped yellow onions (three onions)
1 -2 tablespoon olive oil
2 teaspoons salt
1 teaspoon ground black pepper
1 tablespoon thyme
3 tablespoons Worcestershire sauce
1/3 cup chicken broth
3 tablespoons crushed tomatoes
2 1/2 lbs ground beef
3/4 cup Italian seasoned breadcrumbs
2 eggs, beaten
1/2 cup ketchup

Steps:

  • Preheat the oven to 350 degrees F and lightly grease a cookie sheet.
  • Heat the olive oil in a medium saute pan. Add the onions, thyme, salt, and pepper and cook over medium-low heat, stirring occasionally, for 8 to 10 minutes, until the onions are translucent but not brown. Off the heat, add the Worcestershire sauce, chicken stock, and crushed tomatoes. Allow to cool slightly.
  • In a large bowl, combine the ground beef, onion mixture, bread crumbs, and eggs, and mix lightly with a fork. Don't mash or the meatloaf will be dense. Divide the mixture into 6 -9 portions (depending on size) and shape each portion into a small loaf on a cookie sheet. Spread about a tablespoon of ketchup on the top of each portion. Bake for 40 to 45 minutes, until the internal temperature is 155 to 160 degrees F and the meat loaves are cooked through. Serve hot.

FROZEN PERSONAL PIZZAS - OAMC



Frozen Personal Pizzas - OAMC image

This is my stock recipe for my personal pan sized pizzas which are about 6-7 inches in diameter. Each batch of dough makes 4 pizzas. The crust on these is crunchy, we don't like the thick pan style pizza here. Also, the thicker crusts don't bake up as well because the centers just don't heat as fast due to density. I make these 3 styles, Cheese, Pepperoni and 3 meat (pepperoni, Italian sausage and bacon crumbles which I buy at Sam's Club prepackaged). I think you'll like these, I get tons of orders for them. OH BUY SOME 8" CARDBOARD CAKE ROUNDS (available at most craft stores, and Walmart in the craft dept.) The pizzas need a hard surface to freeze on. So much better than store bought, you'll never go back.

Provided by ColoradoCookin

Categories     < 30 Mins

Time 25m

Yield 4 pizzas, 8 serving(s)

Number Of Ingredients 15

4 1/2 teaspoons yeast
1/2 teaspoon sugar
1 1/2 cups hot water
3 1/2 cups flour
1 teaspoon salt
1 -2 teaspoon olive oil
1 teaspoon garlic powder
1 teaspoon basil
1 teaspoon oregano
1 teaspoon crushed red pepper flakes (omit if you don't like a kick of spice)
2 (14 ounce) jars pizza sauce (I buy the institutional sized cans at Sam's Club its so much cheaper, especially if you're making mo)
2 cups mozzarella cheese
1/2 teaspoon oregano
1 teaspoon crushed red pepper flakes
2 tablespoons cornmeal

Steps:

  • Dissolve yeast and sugar in hot water, set aside and let sit for 8 minutes.
  • In a large bowl mix flour and salt.
  • Pour yeast mixture over flour mixture and mix well with a heavy wooden spoon.
  • Turn out onto a floured surface, knead being careful to not add too much additional flour.
  • After the dough starts to really pull together work in enough olive oil to get a good elastic dough that is easy to work.
  • Work in the garlic, herbs and red pepper.
  • Knead for about 2 minutes more.
  • Divide into four equal parts, using a rolling pin to roll out into 6-7" circles, leave an edge or a crust around the edges so your toppings won't slide off.
  • Sprinkle a pizza pan with cornmeal, place 2 pizza dough rounds on the pan and bake at 500 degrees for 5 minutes.
  • Repeat with other 2 rounds.
  • Allow to cool on the counter, for about 10 minutes.
  • Top with pizza sauce and cheese. Ending with the herbs and pepper on the very top.
  • Place on cardboard rounds and wrap tightly with plastic wrap.
  • To bake after freezing, bake at 400 degrees for 12-15 minutes or until cheese is melted and bubbly.

Nutrition Facts : Calories 358.9, Fat 8.8, SaturatedFat 4.3, Cholesterol 25.1, Sodium 654.5, Carbohydrate 54.1, Fiber 4.3, Sugar 2.5, Protein 15.2

PERSONAL PEPPERONI PIZZA



Personal Pepperoni Pizza image

Let your bread machine do the work mixing the dough for these single-serving sensations from Ann Tino, Winside, Nebraska. "My husband and kids think these pizzas are the best," she says.

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 4 servings.

Number Of Ingredients 10

3/4 cup water (70° to 80°)
2 tablespoons olive oil
1 teaspoon sugar
1/2 teaspoon salt
1/2 teaspoon garlic powder
2-1/2 cups all-purpose flour
2-1/4 teaspoons active dry yeast
1 can (8 ounces) pizza sauce
2 cups shredded pizza cheese blend
24 slices pepperoni

Steps:

  • In bread machine pan, place the first eight ingredients in order suggested by manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1-2 tablespoons of water or flour if needed)., When cycle is completed, turn dough onto a lightly floured surface. Punch down; cover and let rest for 10 minutes. Divide dough into fourths. Roll each portion into a 7-in. circle. Place on greased baking sheets. Top with pizza sauce, cheese and pepperoni. Bake at 400° for 14-16 minutes or until golden brown.

Nutrition Facts :

HOMEMADE PERSONAL PIZZA



Homemade Personal Pizza image

Make and share this Homemade Personal Pizza recipe from Food.com.

Provided by knightgoddess

Categories     Low Cholesterol

Time 1h20m

Yield 4-6 serving(s)

Number Of Ingredients 7

1 (1/4 ounce) package active dry yeast
1 tablespoon white sugar
2 1/2 cups warm water
2 tablespoons olive oil
1 tablespoon salt
1/2 cup whole wheat flour
5 1/2 cups white flour

Steps:

  • In a large mixing bowl, dissolve yeast and sugar in warm water. Let sit until creamy (about 10 minutes).
  • Stir in olive oil, whole wheat flour, salt and 4 cups of white flour into yeast mixture.
  • Mix in remaining flour 1/2 cup at a time, stirring well after each addition.
  • When dough has pulled together, put onto lightly floured surface and knead until smooth and elastic (about 4 minutes).
  • Lightly oil another large mixing bowl, place dough in bowl and turn to coat.
  • Cover with damp cloth and put in warm place until dough has doubled in size (about 1 hour).
  • Deflate the dough and put onto lightly floured surface. Divide dough into 3 equal parts and form into rounds. Cover rounds and let them rest for about 10 minutes. Preheat oven to 425 degrees F.
  • Use a rolling pin to roll the dough into desired shape. Cover dough with your favorite toppings and bake for about 20 minutes or until crust and cheese are golden brown.

PERSONAL PIZZA-STUFFED GRILLED MEATLOAVES



Personal Pizza-Stuffed Grilled Meatloaves image

Make and grill mouthwatering mini-loaves for six in under an hour.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 45m

Yield 6

Number Of Ingredients 10

1 1/2 lb extra-lean (at least 90%) ground beef
1 cup fresh bread crumbs
1 tablespoon milk
1 teaspoon pizza seasoning
1/2 teaspoon salt
1 to 2 cloves garlic, minced
1/2 cup pizza sauce
1/3 cup finely chopped onion (1 small)
1/3 cup chopped pitted ripe olives
3 slices (1 oz each) mozzarella cheese, cut into strips

Steps:

  • Heat gas or charcoal grill. In large bowl, mix ground beef, bread crumbs, milk, pizza seasoning, salt and garlic. Shape mixture into 12 (4-inch) sausage-shaped rolls. Flatten each to 1/4-inch thickness to form patties.
  • In medium bowl, mix 1/4 cup of the pizza sauce, the onion and olives. Spoon about 1 tablespoon mixture evenly onto 6 patties, spreading to within 1/2 inch of edges. Top with remaining patties; pinch edges to seal.
  • Place meatloaves on grill; cover grill. Cook with medium heat 10 to 14 minutes, turning several times, until thermometer inserted in meatloaves reads 160°F (avoid inserting in filling). Brush meatloaves with remaining 1/4 cup pizza sauce and top each with cheese strips; cook 1 minute longer or until cheese is melted.

Nutrition Facts : Calories 250, Carbohydrate 7 g, Cholesterol 80 mg, Fat 1/2, Fiber 0 g, Protein 27 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 510 mg, Sugar 2 g, TransFat 1/2 g

PERSONAL-MINI PUMPKIN PIE



Personal-Mini Pumpkin Pie image

I was craving pumpkin pie, and started thinking about a way to make smaller servings that I could ration out. I didn't want to make one big pie (in fear that I might actually eat the entire thing! Ha ha), so...I came up with this idea. Hope you all enjoy it!

Provided by MamaMeag

Categories     Pie

Time 50m

Yield 1 pie worth, 18-20 serving(s)

Number Of Ingredients 8

1 (15 ounce) can organic pumpkin puree (I get mine from Trader Joe's. It's seasonal there, so...stalk up while you can)
1 cup heavy cream (I replace the heavy cream and whole milk with 1 1/2 cups 1% milk, for less fat)
1/2 cup whole milk
2 large eggs
3/4 cup packed brown sugar
1 -2 teaspoon pumpkin pie spice, blend
1/4 teaspoon salt
trader joe's pie crust (or you can prepare your own)

Steps:

  • Preheat oven to 375 degrees.
  • With 1/4 round measuring cup (or round cookie cutter that size), cut circles out of refrigerated pie crust. You should be able to get 18-20 small circles. Put these back in the refrigerator to keep chilled until pumpkin pie filling is ready.
  • Add together all pie filling ingredients, and mix until well blended.
  • Using a cupcake pan, line with paper cupcake/baking cups.
  • Place a round of pie crust at the bottom of each cup, and press in firmly.
  • Fill each cup with pumpkin pie filling, almost to the top.
  • Bake for 25-35 minutes (depending on how full you fill the cups), or until outter edges are firm and inside jiggles slightly.
  • Remove from oven and cool for 30 minutes.
  • Place entire pan in the freezer, and allow to harden.
  • Once firm, use a spoon to pop mini pumpkin pies out of the pan.
  • Remove paper, defrost, and enjoy your personal serving of pie!
  • **You can choose to top your personal pie with fresh whipped cream, or chocolate shavings! Delicious! :).
  • Keep in air tight container in the freezer, and then they're ready to eat when you've got that pumpkin pie craving!

EASY-BAKE PERSONAL LASAGNA



Easy-Bake Personal Lasagna image

Recipe by Galbani Cheese, Buffalo, NY.

Provided by Taste of Home

Categories     Dinner

Yield 4 servings

Number Of Ingredients 8

16 frozen meat-filled ravioli
1 large portobello mushroom, chopped
1/2 pound fresh spinach
Salt and pepper, to taste
1/4 cup olive oil
15 ounces Galbani® ricotta cheese
2 cups pasta sauce, plus additional if desired
8 ounces Galbani® chunk mozzarella, shredded

Steps:

  • Cook ravioli according to package directions; drain and set aside. Meanwhile, saute mushroom, spinach, salt and pepper in olive oil. , Preheat oven to 450°. Using four lightly greased 16-ounce ramekins or crocks, layer ravioli with spoonfuls of mushroom-spinach mixture and ricotta. Cover with pasta sauce and shredded mozzarella. Bake for 10 minutes or until cheese is fully melted. Serve with additional hot pasta sauce, if desired.

Nutrition Facts :

PIZZA ESSENTIALS: PERSONAL PIZZA GALETTE



Pizza Essentials: Personal Pizza Galette image

Why does a pizza have to be thin and flat... why not make one in a galette, and while we're at it, let's stuff it with all kinds of goodies. The fillings can be anything thing that you enjoy on a normal pizza. So, you ready... Let's get into the kitchen

Provided by Andy Anderson !

Categories     Pizza

Time 30m

Number Of Ingredients 10

PLAN/PURCHASE
1 pizza dough recipe
6 oz italian sausage
4 slice canadian bacon
4 oz pizza sauce, or to taste
3 oz olive oil, extra virgin
3 slice provolone cheese
2 Tbsp parmesan cheese, freshly grated
3 oz mozzarella cheese, freshly shredded
10 - 12 slice pepperoni

Steps:

  • 1. PREP/PREPARE
  • 2. Gather your Ingredients (mise en place).
  • 3. Add the Italian sausage to a sauté pan over medium heat.
  • 4. Sauté until cooked through, about 6 - 8 minutes.
  • 5. Chef's Note: Use a wooden spoon to break the sausage into small bits.
  • 6. Remove and drain on paper towels.
  • 7. Place a rack in the middle position, and preheat the oven to 425f (220c).
  • 8. Place your pizza dough on a clean, flat surface and roll out into an 8-inch circle.
  • 9. Spread the tomato sauce in a 6-inch circle.
  • 10. Add the sausage.
  • 11. Add the provolone cheese.
  • 12. Add the Canadian bacon.
  • 13. Add the parmesan cheese
  • 14. Add the mozzarella cheese.
  • 15. Add the pepperoni.
  • 16. Slice the excess pizza dough about every two inches.
  • 17. Fold the dough over the filling.
  • 18. Brush with a bit of olive oil, and sprinkle with some oregano.
  • 19. Place into the preheated oven, and bake until the crust browns, and the cheese is nice and bubbly, about 12 - 18 minutes.
  • 20. PLATE/PRESENT
  • 21. Slice and serve while still nice and warm. Enjoy.
  • 22. Keep the faith, and keep cooking.

PERSONAL PIZZAS



Personal Pizzas image

-Taste of Home Cooking School

Provided by Taste of Home

Time 15m

Yield 1 serving.

Number Of Ingredients 1

2 Rhodes™ Dinner Rolls, thawed to room temperature

Steps:

  • Spray counter or surface lightly with cooking spray. Combine rolls to form a ball. Roll into a 6 or 7-in. circle. Transfer dough to a baking sheet coated with cooking spray. Prick dough several times with the tines of a fork. Bake at 350° for 8-10 minutes. Remove from oven to cool., Top with favorite toppings. Bake at 350° for 5-7 minutes or until ingredients are heated through and the cheese melts.

Nutrition Facts :

Tips:

  • Mise en place: Before starting to cook, make sure you have all the ingredients and equipment you need. This will help you stay organized and avoid scrambling around looking for things while you're cooking.
  • Read the recipe carefully: Before you start cooking, take a few minutes to read through the recipe carefully. This will help you understand the steps involved and avoid any surprises.
  • Use fresh, high-quality ingredients: The quality of your ingredients will have a big impact on the final dish. Whenever possible, use fresh, high-quality ingredients.
  • Follow the recipe's instructions carefully: Don't skip any steps or substitute ingredients unless you know what you're doing. Following the recipe's instructions carefully will help you avoid mistakes and ensure that your dish turns out well.
  • Don't be afraid to experiment: Once you have a good understanding of the basics, feel free to experiment with different ingredients and techniques. Cooking is a creative process, so have fun and see what you can come up with!

Conclusion:

Cooking is a skill that anyone can learn. With a little practice, you can create delicious, healthy meals that your family and friends will love. So what are you waiting for? Get in the kitchen and start cooking!

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