Written By: kittencal on August 29, 2011 Leave a Comment

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Taken from my “Favorites” folder! I make this using my own pizza sauce you can use your own favorite

Servings 4-6


1-1/2 cups uncooked elbow macaroni

2 large eggs, lightly beaten

1/2 cup grated Parmesan cheese

1/3 cup sour cream

1/2 teaspoon each dry Italian seasoning – seasoned salt and fresh ground black pepper

1 teaspoon garlic powder

1-1/2 cups prepared pizza sauce

2 cups shredded mozzarella cheese, divided

pizza pepperoni slices (use as much as you like)

canned sliced black olives, drained (use as much as you like)


Cook macaroni according to package directions; drain then rinse in cold water, drain again very well then transfer to a bowl.

Stir in the eggs, Parmesan cheese, sour cream and Italian seasoning, seasoned salt, black pepper and garlic powder.

Transfer to a greased 11 x 7-inch baking dish.

Bake in a preheated 375 degree F oven for 10 minutes.

Remove from oven then spread 1-1/2 cups pizza sauce.

Sprinkle 1-1/2 cups mozzarella cheese over the sauce then pepperoni slices and olives.

Top with remaining 1-1/2 cups cheese

Return to oven and bake 15 minutes longer or until cheese is melted.

Let stand for 10 minutes before serving.

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Written By: kittencal on August 16, 2011 Leave a Comment

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For those of you that are lucky enough to own a Zojirushi bread machine this is a recipe that I developed for that machine, I have the older model, I imagine that this would be great for both newer and older, I also own a Sunbeam bread machine, I have not yet tested this on that machine I do know that this makes a fantastic pizza crust on the Zo

If you are using the Quick Dough cycle use 2 teaspoons quick-rise yeast in place of the active dry yeast, if you are planning to refrigerate the dough for up to 24 hours do not use the quick rise yeast/Quick Dough cycle

This will yield enough dough for up to a 15-inch pizza

For a Garlic-Herb crust add in 1-1/2 teaspoons garlic powder and 2 teaspoons dried Italian seasoning


1-1/2 cups luke warm water (not hot)

1-1/2 tablespoons olive oil

1-1/2 teaspoons salt

3-3/4 cups white bread flour (Canadian residents can use all-purpose flour or half each)

2 teaspoons sugar

2 tablespoons yellow cornmeal (can omit)

1-1/2 teaspoon active dry yeast (or 1 teaspoon bread machine yeast)


Place all ingredients in bread pan in order listed (starting with water and ending with the yeast on top of the flour, make a small indent in the top of the flour to place the yeast in).

Set to Dough cycle (or Quick Dough cycle, remember 2 teaspoons quick-rise yeast in place of active dry yeast for the quick dough cycle)

After a few minutes of kneading check the dough, depending on the humidity in your house you may need to add in some water or flour to achieve the right dough consistency,  humidity will create moisture in the flour).

When cycle is done remove to a flat lightly floured surface, cover with a clean tea towel and allow to rest for 15 minutes (or if you are not using right away skip the 15 minutes resting time and place the dough into an oiled bowl, cover and refrigerate for up to 24 hours before using, this is only for the active dry yeast/regular dough cycle).

Roll out to desired size.

Tip; you can pre-bake the crust for 12 minutes (400 degrees F bottom oven rack) this will stop the rising of the dough, then you can add on toppings and finish baking the pizza later

Written By: kittencal on August 1, 2011 Leave a Comment

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Spoon on top after the pizza is baked, it does not matter what kind of pizza that you make, also great for baked focaccia

Amounts listed yield enough topping for one 12-inch pizza

Use only plum tomatoes for this


1-1/2 cups chopped plum tomatoes (2 medium tomatoes)

1/2 cup fresh basil leaves, thinly sliced

1 tablespoon olive oil

2 garlic cloves, minced

1/8 teaspoon dried thyme

1/2 teaspoon balsamic vinegar

1/2 teaspoon salt

fresh ground black pepper, to taste

freshly grated Parmesan cheese, optional

In a small bowl, combine the tomatoes, sliced basil, oil, garlic, thyme, vinegar and salt.
Season with pepper to taste
Spoon/spread over the baked pizza.
Sprinkle with Parmesan cheese if. desired
Posted on recipezazz.com
Written By: kittencal on July 22, 2011 Leave a Comment

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For some heat add on some pickled jalapenos :)

Servings 8


1 prepared unbaked pizza crust (to fit a 12-inch pizza pan)

3/4 to 1 pound ground beef

1 small onion, chopped

3 garlic cloves, minced

1 package taco seasoning mix

salt and fresh ground black pepper, to taste

1-1/2 cups Picante sauce

3/4 cup sour cream

2 medium plum tomatoes, chopped

1/3 cup chopped ripe olives

2 cups shredded cheddar cheese (can use more, or can use a Mexi blend cheese)

1-1/2 cups crushed tortilla chips

Coat a 12-inch pizza pan with cooking spray.
Place the pizza dough onto pizza pan.
Partially bake at 425 degrees F for 6-8 minutes or just until lightly browned.
Meanwhile in skillet cook beef and onion over medium heat until meat is no longer pink; drain.
Add in garlic and 2 tablespoons of taco seasoning mix; cook stirring 2 minutes.
Season with salt and pepper to taste.
In a bowl combine the salsa and sour cream; spread over crust to within 1 inch of edges.
Top with beef mixture, tomatoes, olives and cheese.
Sprinkle with crushed tortilla chips; bake 5-6 minutes longer or until cheese is melted and crust is browned.
You will also find this recipe on www.recipezazz.com
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Written By: kittencal on July 17, 2011 Leave a Comment

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Yield 1 loaf


1/2 cup salted butter, melted (if using unsalted butter mix in 1/8 teaspoon salt)

1-1/2 tablespoons dried parsley flakes

1 teaspoon garlic powder

1 (1 pound) loaf frozen white bread dough, thawed according to package instructions (such as Rhodes frozen bread dough)

In a small bowl, combine the melted  butter with parsley and garlic powder.
Cut dough into 1-inch pieces, then coat into butter mixture (allowing any excess to drip off).
Layer in a greased 9-inch x 5-inch loaf pan.
Cover and let rise until doubled about 1 hour.
Bake in a preheated  350 degree F oven for 30 minutes or until golden brown.
You will also find this recipe on www.recipezazz.com

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Written By: kittencal on May 6, 2011 Leave a Comment

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Garlic Pizza Dough for bread machine will work great also for this

For an extra kick sprinkle some crushed chili flakes on top before baking

Servings 4-6


1 recipe for Kitten’s Pizza Dough

1/3 cup prepared Italian salad dressing (if your using bottled dressing I suggest to mix it with some olive oil)

1/2 to 1 teaspoon garlic powder

1/2 teaspoon salt

1/4 teaspoon dried oregano (rubbed between fingers to release the flavor, do the same with the thyme)

1/4 teaspoon dried thyme

1/2 teaspoon fresh ground black pepper

1-1/2 cups shredded mozzarella cheese (can use more)

1/3 cup grated Parmesan cheese (can use more)


Prepare the dough recipe as stated (up until the 9th paragraph)

Punch dough down.

Turn onto a lightly floured surface, then pat the dough flat.

Let rest for 5 minutes, then press into a greased 14-inch pizza pan.

Lightly brush the dough with Italian salad dressing.

In a small bowl or cup combine the garlic powder with salt, oregano, thyme and pepper; sprinkle over dough.

Top with mozzarella cheese then Parmesan cheese.

Bake at 450 degrees F for 15-20 minutes or until golden brown.

Serve warm.

Posted on www.recipezazz.com

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Written By: kittencal on March 19, 2011 Leave a Comment

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Pillsbury refrigerated pizza crust will work fine also of coarse homemade is always better!

Amounts listed are only a guideline feel free to adjust amounts to taste


1 prepared pizza dough recipe

1-1/4 cups pizza sauce

1 pound bulk Italian sausage meat (can use 1-1/2 pounds, spicy or mild)

1 small onion, chopped

3 garlic cloves, minced

1 teaspoon fresh ground black pepper

3 tablespoons freshly grated Parmesan cheese

seasoned salt (optional and to taste)

1 small green bell pepper, seeded and chopped

2 cups shredded part-skim mozzarella cheese

olive oil


In a large skillet cook the sausage meat with onion until browned; drain fat.

Add in garlic and black pepper; cook for 2 minutes.

Remove from heat and stir in Parmesan cheese, then season with salt if needed.

To assemble the stromboli

Roll the dough into about a 12 x 9-inch rectangle on a greased baking sheet ( does not have to be the exact measurements).

Spread the pizza sauce over the top leaving about 1-1/2 inch space all around the edges.

Spoon the sausage mixture on top of the pizza sauce, then sprinkle with green bell pepper and mozzarella cheese.

Fold the long ends of dough over filling; pinch edges completely to seal, then pinch the two edges of dough together.

Using a fork poke a few holes in the dough to allow steam to escape.

Brush olive oil over the top.

Bake at 375 degree F for 20-25 minutes or until golden brown.

Slice and serve warm.

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