Chicken Caesar Salad Pizza

Make this quick weeknight dinner using your round baking stone.

Ingredients:
1 (10 oz) pkg refrigerated pizza crust 1/3 cup pitted ripe olives, drained and sliced
3 cups thinly sliced romaine lettuce 1/4 cup grated fresh Parmesan cheese, divided
2 cups diced cooked chicken 1/2 cup light creamy Caesar salad dressing
1/2 cup diced red bell pepper 1 garlic clove, pressed

Directions:
Preheat oven to 425 degrees. Lightly sprinkle Large Round Stone with flour using Flour/Sugar Shaker. Unroll pizza crust on baking stone, shaping into a circle. Using lightly floured Baker's Roller, roll into a 12 inch circle. Bake 12-14 minutes or until crust is light golden brown.

Meanwhile, using Chef's Knife, slice lettuce; dice chicken and bell pepper. Slice olives with Egg Slicer Plus. Place lettuce, chicken, bell pepper and olives in large Colander Bowl. Grate Parmesan cheese using Deluxe Cheese Grater.

In Small Batter Bowl, combine salad dressing, half of the Parmesan cheese and garlic pressed with Garlic Press; mix well. Spread half of the dressing mixture evenly over crust. Add remaining salad dressing mixture to lettuce mixture; toss to coat. Top crust with salad mixture. Sprinkle with remaining Parmesan cheese.

Cut into wedges and serve immediately. Makes 8 servings

Focaccia Bread

This is a quick way to create a nice substantial bread to accompany your Italian dinners!

Ingredients:

1 Pillsbury Pizza Crust

1 T olive oil

5 garlic cloves, pressed

1/4 teaspoon coarse salt

Dash of pepper

1 teaspoon Italian Seasoning

2 T Parmesan

1 cup mozzarella cheese

3 - 4 Plum tomatoes

Preheat oven to 425 degrees F. Roll out dough onto Large Bar Pan. Brush dough with 1 T olive oil and pressed garlic. Sprinkle with Italian Seasoning. Slice Plum tomatoes and place on crust. Sprinkle tomatoes with salt and pepper. Grate mozzarella cheese over tomatoes. Grate Parmesan cheese over that. Bake 15 - 20 minutes or until golden brown. Yield: 12 servings.

Paradise Dessert Pizza

I've made this dessert with fresh pineapple and added strawberries and blueberries. Very good, very light-tasting dessert.

Ingredients:

1 package (18 ounces) refrigerated sugar cookie dough

1 container (8 ounces) vanilla, strawberry or banana low-fat yogurt

1 can (8 ounces) crushed pineapple in juice, well drained

1/4 cup flaked coconut (optional)

2 kiwis, peeled and sliced

1/2 cup red grapes, cut in half

1 can (11 ounces) mandarin orange segments, well drained

2 tablespoons whole, unblanched almonds, chopped

Directions:

1. Preheat oven to 350°F. Form dough into a ball and place in center of Classic Round Stone. Roll dough into a 12-inch circle, about 1/4-inch thick. Bake 16-18 minutes or until light golden brown. Cool 10 minutes. Carefully loosen cookie from Baking Stone; cool completely.

2. Combine yogurt, pineapple and coconut; spread mixture evenly over top of cookie. Slice kiwis and cut grapes in half using Paring Knife. Arrange mandarin oranges, kiwi slices and grapes in a circle over yogurt mixture.

3. Chop almonds with Food Chopper; sprinkle over fruit. Slice and serve.

Yield: 16 servings

Nutrients per serving: Calories 160, Total Fat 6 g, Saturated Fat 1.5 g, Cholesterol less than 5 mg, Carbohydrate 26 g, Protein 2 g, Sodium 135 mg, Fiber less than 1 g