Yield

One 12-inch pizza

Ingredients

• 1 cup thick marinara sauce
• 1 (12-inch) unbaked pizza crust
• 1 1/2 cups Lamb's Supreme® Oven-Roasted Redskin Wedges (Item #J84), thawed
• 1 Tbsp. fresh basil, chopped
• 2 tsp. fresh chives, minced
• 2 oz. Canadian bacon, cut into julienne strips, approximately 1/4" thick
• 1/4 cup fresh baby spinach leaves, torn and packed
• 1/2 cup yellow onion, sliced approximately 1/4" thick
• 3/4 cup Mozzarella cheese, shredded
• 1/2 cup Cheddar cheese, shredded

Directions

Preheat oven to 450°F.
Spread marinara sauce over pizza crust.  Arrange potatoes over pizza. Sprinkle potatoes with basil and chives.  Sprinkle on strips of Canadian Bacon, spinach leaves, and onion, then top with cheeses.  Bake at 450°F for 11 to 13 minutes or until cheese is melted and crust is golden brown.

Yield

One 12-inch pizza

Ingredients

• 1 1/3 cups LW Private Reserve® IQF Hash Browns (Item #S79), thawed
• 2 Tbsp. vegetable oil
• 3/4 cup pizza sauce
• 1 (12-inch) unbaked pizza crust
• 24 pepperoni slices (about 1-1/2 oz.)
• 1 1/2 cups Mozzarella cheese, shredded

Directions

Preheat oven to 450ºF.
In a skillet, brown potatoes in hot oil until golden; drain well.
Spread pizza sauce over crust. Arrange pepperoni slices evenly over sauce. Spoon potatoes over pizza; sprinkle on cheese.
Bake at 450ºF for 10 to 13 minutes, or until cheese is melted and crust is golden brown.

Yield

One 12-inch pizza

Ingredients

• 1 1/3 cups Lamb's Seasoned Original Recipe Skillet Potatoes (Item #D34), thawed
• 4 Tbsp. olive or vegetable oil, divided
• 1/2 cup half-slices of zucchini, approximately 1/4" thick
• 1/2 cup half-slices of yellow summer squash, approximately 1/4" thick
• 1/2 cup mushrooms, thinly sliced
• 2 cloves garlic, minced
• Salt and freshly ground pepper, to taste
• 3/4 cup thick marinara sauce
• 1 (12-inch) unbaked pizza crust
• 1/2 cup roasted peppers, cut into 1/4" julienne strips
• 3/4 cup sharp Cheddar cheese, shredded
• 3/4 cup Mozzarella cheese, shredded

Directions

Preheat oven to 450°F.
Sauté potatoes in two tablespoons of the oil for 3 minutes, or until golden brown, drain well and set aside.  Heat remaining oil and sauté zucchini, summer squash, mushrooms, and garlic for 3 to 4 minutes, or until vegetables are tender. Season to taste with salt and pepper, drain well.
Spread marinara sauce over pizza crust. Spoon sautéed vegetables evenly over crust. Sprinkle on potatoes and roasted peppers. Top with shredded cheeses.  Bake at 450ºF for 11 to 13 minutes or until cheese is melted and crust is deep golden brown.

Yield

One 12-inch pizza

Ingredients

• 1 Tbsp. olive oil
• 1 (12-inch) unbaked pizza crust
• 2 tsp. garlic, minced
• 3-4 Roma tomatoes, thinly sliced
• 1 1/3 cups Lamb's Supreme® Rosemary and Garlic Tri-Cut Dices (Item #J85), thawed
• 1/4 cup grated Parmesan cheese
• 3/4 cup marinated artichoke hearts, drained and quartered
• 1 cup portabello or brown mushrooms, thinly sliced
• 1/4 cup pitted ripe or greek olives, sliced
• 1 1/2 cups Mozzarella cheese, shredded

Directions

Preheat oven to 450°F.
Brush olive oil over pizza crust, then spread with garlic. Arrange Roma tomatoes over crust. Arrange potatoes over pizza; sprinkle Parmesan cheese over potatoes. Top with artichoke hearts, mushrooms, and olives, then sprinkle evenly with mozzarella cheese.  Bake at 450°F for 11 to 13 minutes or until cheese is melted and crust is golden brown.

Yield

One 12-inch pizza

Ingredients

• 1 cup prepared salsa
• 1 (12-inch) unbaked pizza crust
• 1 1/2 cups Rus Ettes® Cottage Fries (Item #02124), thawed
• 1/4 cup green onions, white and green parts without ends, thinly sliced
• 1 Tbsp. cilantro, chopped
• 1/2 cup black beans, rinsed and drained
• 4 oz. chicken breast strips, approximately 1/4" thick, grilled
• 1/2 cup sweet red or yellow bell pepper strips, approximately 1/4" thick
• 1/2 cup sweet green bell pepper strips, approximately 1/4" thick
• 3/4 cup cheddar cheese, shredded
• 3/4 cup Monterey Jack cheese, shredded

Directions

Preheat oven to 450°F.
Spread salsa over pizza crust. Arrange potatoes over salsa. Sprinkle green onions and cilantro over potatoes.  Next, sprinkle black beans, chicken strips and bell pepper strips, then top evenly with cheeses.
Bake at 450°F for 11 to 13 minutes or until cheese is melted or crust is golden brown.

Yield

One 12-inch pizza

Ingredients

• 5 Tbsp. olive or vegetable oil, divided
• 1 cup fresh basil leaves, torn
• 1 Tbsp. fresh oregano leaves, torn
• 2 tsp. lemon juice
• 1 clove garlic, minced
• 1/4 cup grated parmesan cheese
• 1 1/4 cups Time Savor® Redskin Salad Dices (Item #J75), thawed
• 1 cup yellow, green or red bell pepper strips, approximately 1/4" thick
• 8 oz. Italian sausage, broken up
• 1 (12-inch) unbaked pizza crust
• 1/2 cup sun-dried tomatoes, well-drained and chopped
• 1/3 cup Feta cheese, crumbled
• 1 cup Mozzarella cheese, shredded

Directions

Preheat oven to 350°F.
Prepare the pesto: in a food processor place 2 tablespoons of the oil with the basil, oregano, lemon juice, garlic, and Parmesan cheese.
In a skillet heat 2 tablespoons more oil; sauté potatoes for 3 to 4 minutes, turning frequently, until golden brown. Drain well.  Add another tablespoon oil, if necessary, to skillet; sauté bell peppers for 3 minutes or just until tender. Drain well.  Cook Italian sausage for 7 minutes, or until golden brown and no longer pink in the center. Drain well.

To assemble pizza, spread pesto mixture evenly over crust. Arrange Italian sausage, sun-dried tomatoes, bell pepper strips, and potatoes evenly over pizza. Sprinkle on feta and mozzarella cheeses.
Bake at 450ºF for 10 to 13 minutes or until cheese is melted and crust is golden brown.