INGREDIENTS:

• 1 pkg. crescent rolls
• 1 lb. sage sausage, browned and drained
• shredded hash browns
• 1 pkg. mozzarella cheese, shredded
• 1 pkg. cheddar cheese, shredded
• 5 – 6 eggs, beaten

DIRECTION:

1. Press crescent rolls in bottom of a 9 x 13 pan.
2. Sprinkle with browned and drained sausage.
3. Layer with some of the cheddar and mozzarella cheeses.
4. Add frozen hash browns and top with cheeses. 
5. Beat eggs slightly and pour over dish.
6. Bake at 375 degrees for 25 – 30 minutes until eggs are set.

INGREDIENTS (Nutrition)

* 1 (.25 ounce) package active dry yeast
* 1 cup warm water
* 1 pinch white sugar
* 2 teaspoons kosher salt
* 1 tablespoon olive oil
* 3 1/3 cups all-purpose flour
* 2 cloves garlic, minced
* 1 tablespoon chopped fresh basil
* 1/2 cup olive oil
* 1 teaspoon minced garlic
* 1/4 cup tomato sauce
* 1 cup chopped tomatoes
* 1/4 cup sliced black olives
* 1/4 cup roasted red peppers
* 2 cups shredded mozzarella cheese
* 4 tablespoons chopped fresh basil

DIRECTIONS

1. In a bowl, dissolve yeast in warm water, and mix in sugar. Proof for ten minutes, or until frothy. Mix in the salt, olive oil, and flour until dough pulls away from the sides of the bowl. Turn onto a lightly floured surface. Knead until smooth, about 8 minutes. Place dough in a well oiled bowl, and cover with a damp cloth. Set aside to rise until doubled, about 1 hour. Punch down, and knead in garlic and basil. Set aside to rise for 1 more hour, or until doubled again.
2. Preheat grill for high heat. Heat olive oil with garlic for 30 seconds in the microwave. Set aside. Punch down dough, and divide in half. Form each half into an oblong shape 3/8 to 1/2 inch thick.
3. Brush grill grate with garlic flavored olive oil. Carefully place one piece of dough on hot grill. The dough will begin to puff almost immediately. When the bottom crust has lightly browned, turn the dough over using two spatulas. Working quickly, brush oil over crust, and then brush with 2 tablespoons tomato sauce. Arrange 1/2 cup chopped tomatoes, 1/8 cup sliced black olives, and 1/8 cup roasted red peppers over crust. Sprinkle with 1 cup cheese and 2 tablespoons basil. Close the lid, and cook until the cheese melts. Remove from grill, and set aside to cool for a few minutes while you prepare the second pizza.

Serves 16

Chicken Bacon Ranch Pizza

INGREDIENTS:

• 2 boneless, skinless chicken breasts
• 1 medium sized onion – diced
• 1 medium sized tomato – diced
• 1/2 of a green pepper – diced
• Mushrooms – I use fresh instead of canned, but you can use either
• 1/2 cup ranch dressing – I like the bacon ranch for this
• 1/2 cup mayonnaise
• a couple strips of crispy bacon – crumbled
• 1 cup shredded mozzarella cheese
• 1 cup shredded cheddar cheese
• 1/4 cup Parmesan cheese
• 1 prepared pizza crust – I use Boboli. You can make your own or use one that is already made.
• garlic
• olive oil

DIRECTIONS:

Cube the chicken breasts and cook them in a pan with the olive oil and garlic until done.

While the chicken is cooking, mix the mayo and the ranch dressing together and spread on your crust. Top with the chicken, the bacon, the vegetables, and all the cheeses.

Put in a 425º oven for about 20 minutes or until edges are golden brown and cheese in the middle is bubbly.

Ingredients:

2 plain naan breads
6 ounces cheese (grated)
1 tin chopped tomatoes
3 tablespoons tomato puree
2 ounces of ham (chopped)
salt
pepper

Preparation:

Put naan breads on a baking tray

mix the chopped tomatoes and the puree and spread over the naans
sprinkle with the cheese, top with the ham and season. Place in oven at 450′ for 10-15 minutes, until crust browns and cheese melts.