Best Pizza Dough Recipe

10 plum tomatoes, chopped
3 medium green peppers, cut into 1-inch pieces
2 cups shredded mozzarella cheese
1 (3.25 ounce) package sliced pepperoni
1 (2.25 ounce) can sliced ripe olives, drained
1/4 cup chopped onion
1/3 cup tomato juice
1/4 cup red wine vinegar or cider vinegar
1/4 cup olive or vegetable oil
1 garlic clove, minced
1/2 teaspoon dried basil
1/4 teaspoon pepper
3/4 cup seasoned salad croutons

1 (.25 ounce) package active dry yeast
1/4 cup warm water (105 degrees to 115 degrees)
1 egg
1 (8 ounce) can tomato sauce, divided
3 tablespoons vegetable oil
1 tablespoon sugar
1 teaspoon salt
1/4 teaspoon chili powder
1/4 teaspoon hot pepper sauce, divided
2 1/4 cups all-purpose flour
1 pound ground beef
3/4 cup chopped onion
1 (4 ounce) can mushroom stems and pieces, drained
1/3 cup chopped stuffed olives
1/4 cup chopped green pepper
1 tablespoon butter, melted
2 cups shredded mozzarella cheese

1 cup prepared spinach dip
1 (10 ounce) package prepared pizza crust
1 cup chopped broccoli
1 cup cooked and cubed chicken
1/3 cup chopped green onions
1 tomato, seeded and chopped

1 (12 inch) pre-baked pizza crust
1 (7 ounce) jar peanut sauce
1/4 cup peanut butter
8 ounces cooked skinless, boneless chicken breast halves, cut into strips
1 cup shredded Italian cheese blend
1 bunch green onions, chopped
1/2 cup fresh bean sprouts (optional)
1/2 cup shredded carrot (optional)
1 tablespoon chopped roasted peanuts (optional)

24 whole wheat crackers
1/4 cup pizza sauce
24 slices pepperoni, or pizza toppings of your choice
1 1/2 cups finely shredded mozzarella cheese

1 (24 ounce) jar Bertolli(r) Olive Oil & Garlic Sauce
1 (12 inch) prebaked pizza crust
4 ounces fresh mozzarella cheese, thinly sliced
Olive oil
Chopped fresh basil leaves

1/4 cup spaghetti sauce
2 matzo crackers
1 pinch garlic salt
1 pinch dried oregano
3/4 cup shredded mozzarella cheese
1 tomato, sliced
1/4 cup sliced black olives

1/2 pound ground beef
1 medium onion, diced
1 clove garlic, minced
1 tablespoon chili powder
1 teaspoon ground cumin
1/2 teaspoon paprika
1/2 teaspoon black pepper
1/2 teaspoon salt
1 (16 ounce) can refried beans
4 (10 inch) flour tortillas
1/2 cup salsa
1 cup shredded Cheddar cheese
1 cup shredded Monterey Jack cheese
2 green onions, chopped
2 roma (plum) tomatoes, diced
1/4 cup finely chopped jalapeno peppers
1/4 cup sour cream (optional)

1 (.25 ounce) package active dry yeast
1 cup warm water (110 degrees F/45 degrees C)
2 cups bread flour
2 tablespoons olive oil
1 teaspoon salt
2 teaspoons white sugar

1 cup flat beer
2 tablespoons butter
2 tablespoons sugar
1 teaspoon salt
2 1/2 cups all-purpose flour
2 1/4 teaspoons yeast