Chocolate, Peanut `n` Pretzel Pizza 1 8” Original Boboli® Pizza Crust

Chocolate, Peanut `n` Pretzel Pizza 1 8” Original Boboli® Pizza Crust

Chocolate, Peanut ‘n’ Pretzel Pizza
1 8” Original Boboli® Pizza Crust
1/4 c. graham cracker crumbs
1/4 c. confectioners’ sugar
1/4 c. peanut butter
2 tbsp. butter, melted
1 c. semisweet chocolate chips, melted, divided
1/2 c. pretzels, coarsely broken
1/4 c. dry roasted peanuts
Place the Boboli pizza crust in a 9” pie plate; set aside. In a medium bowl, combine
the graham cracker crumbs, sugar, peanut butter and melted butter; mix until stiff then
spread evenly over the pizza crust. Reserve 1 tablespoon melted chocolate then spread
the remaining chocolate evenly over the peanut butter mixture. Sprinkle the pretzels and
peanuts over the top. Drizzle the reserved melted chocolate over the top and chill for 30
minutes, or until firm. Cut into wedges and serve.
S’Mores Pizza
1 12” Boboli® Thin Pizza Crust
1 c. semisweet chocolate chips
1 c. graham cereal
2 c. mini marshmallows
Preheat oven to 450º. Place crust on pizza pan or cookie sheet and bake for 5 minutes.
Remove crust from oven and top with chocolate chips, graham cereal and marshmallows. Return to oven for 5-6 minutes until marshmallows are lightly toasted and chocolate is melted.
3 Cheese and Pepperoni Pizza
1 BOBOLI® 12” Thin Crust Pizza
1 5 oz. pouch BOBOLI® Pizza Sauce
2 tbsp. olive oil
2 tsp. dried Italian seasoning
2 oz. pepperoni, sliced
2 c. 3-cheese Italian blend, shredded
Preheat oven to 450° F. In a small bowl combine olive oil and Italian seasoning. Brush
the oil and herb mixture around the outer edge of crust. Spread sauce on pizza crust.
Top with pepperoni and cheese. Bake on oven rack or ungreased cookie sheet 10 minutes or until crust is crisp and cheese is melted.
Very Veggie Pizza
1 12” Whole Wheat Boboli® Pizza Crust
1 5 oz. pouch Boboli® pizza sauce
¼ small red onion, diced
¼ small zucchini, thinly sliced
½ red bell pepper, thinly sliced
3-4 white button or cremini mushrooms, thinly sliced
1 c. low-fat, shredded mozzarella
Preheat oven to 450º. Place pizza crust on baking sheet and spread sauce leaving a ½
inch border around the pizza. Layer the top with the vegetable mixture and cheese. Bake
for 10-12 minutes or until bubbly and light brown on the edges. For a heartier version,
add 1/4 pound of cooked, crumbled sweet or spicy turkey or chicken sausage.
Spinach and Artichoke Pizza
1 12” Whole Wheat Boboli® Pizza Crust
1 c. part-skim ricotta cheese
5 oz. chopped frozen spinach, thawed and drained
4-5 artichoke hearts in water, drained and rough chopped
1 clove garlic, minced
1/8 tsp. hot pepper flakes
2 Tbsp. Parmesan cheese, grated
Preheat oven to 450º. In a small mixing bowl combine ricotta cheese, spinach, artichoke
hearts and garlic with a pinch of salt and pepper. Place the crust on a baking sheet.
Spread the cheese mixture onto the crust leaving a ½ inch border around the pizza.
Sprinkle the top with the Parmesan cheese and bake 10-12 minutes until bubbly and
light brown on the edges. Add ¼ pound cooked diced chicken breast for a heartier
version.
Spicy Bean Dip
2 12” Original Boboli Pizza Crusts
16 oz can refried beans
4 oz. cream cheese
1.25 oz. taco seasoning mix
2 c. medium picante sauce, divided
1 1/2c. pre-made guacamole
1 green onion, finely sliced
4 oz crumbled bacon, cooked
1 c. cheddar cheese, shredded
Garnish: green onion, crumbled bacon, sour cream
®
Preheat oven to 400º. Toast the pizza crust in the over for 7-10 minutes, cut unto 4” x 1”
strips. In a microwave safe bowl, mix together refried beans, cream cheese, taco seasons and ½ c of picante sauce. Microwave on high for 2 minutes, stirring halfway. In a
serving bowl, layer half the bean mixture, guacamole, remaining picante sauce, green
onion, bacon, cheese and remaining bean mixture. Top with garnish. Serve with the
Boboli strips.