Pizza! Pizza!

Something about making a pizza instead of ordering one really gets my creative juices flowing when it comes to toppings. I love me some pepperoni, don't get me wrong. But when the crust is right there and the outcome is all in my hands, I want to step out of the box a bit and try something a little non-traditional. I fell in love with a BBQ Chicken Pizza that way many years ago.

Here are two phenom. recipes that can't be beat for originality and flavor. I like a crisp crust and find that the dough bakes crisper when placed directly on the oven rack. For a softer crust, use a oiled sheet or go deep dish and toss it all in a well- oiled iron skillet.

Looking for a creative pizza with some of your favorite toppings? Send them to me and I'll email you a custom recipe using the flavors you love most! For more ideas of what to do with your pizza dough besides making pizza, click here and choose "download" for product links to work.

Sweet and Spicy Bacon and Pear Pizza - Serves 8

* Natural Grapeseed Oil
*5 slices bacon
*1/4 cup packed brown sugar
*1/4 tsp. chili powder
*1 pear, peeled, cored and sliced
*1 tsp. lemon juice
*4 oz. of cream cheese
*1/4 cup chopped green onions
*1 So Quick and Easy Pizza Dough Mix *
*1/3 cup chopped pecans
*1/3 cup crumbled feta cheese
* Honey - optional

Preheat oven to 400 degrees. Line bottom of rimmed baking pan with foil and lightly coat with Grapeseed Oil. Arrange bacon slices on pan; set aside.

In small bowl stir together brown sugar and chili powder. Sprinkle the brown sugar mixture on the bacon slices. Bake for 15 minutes or until browned; mix and let rest the pizza dough as directed on the box, while the bacon is cooking. Remove bacon and set aside. Increase oven temperature to 450 degrees.

In small bowl toss together pear slices and lemon juice; set aside. In medium bowl stir together cream cheese, onions, and black pepper to taste. Prepare crust as directed. Spread cream cheese mixture on crust. Chop bacon and evenly sprinkle on cheese mixture. Arrange pear slices on bacon. Top with pecans and feta cheese.

Bake for 12 to 14 minutes or until cheese begins to brown. Serve with honey for drizzling, if desired.



Alfredo Shrimp and Roasted Red Pepper Pizza - Serves 8

*1 pound fresh or frozen peeled, cooked, medium shrimp
*1 box So Quick and Easy Pizza Dough Mix *
*1 1/2 cups of Alfredo Extraordinaire
*1 tablespoon Basil Pesto
*1 tablespoon Smoked Mozarella & Tomato Blend
*1/2 cup grated Parmigiano-Reggiano cheese
*1 12-ounce jar roasted red peppers, drained and cut into strips

Thaw shrimp, if frozen; set aside. Preheat oven to 375 degree F. Prepare pizza dough as directed on box.

In a small bowl, combine the Alfredo sauce, Basil Pesto and Smoked Mozzarella blend. Spread evenly over the pizza dough. Sprinkle with cheese, then top with roasted peppers and shrimp.

Bake for 20 to 25 minutes or until crust bottom is crisp and brown.

*Note: You may use Wildtree's Whole Wheat Pizza Mix, if you prefer.

Shrimp Scampi the Wildtree Way

This recipe is easy, delicious and more healthy for you than traditional scampi. The grapeseed oil is lower in calories and fat and higher in antioxidants than commonly used olive oil.


Serves 4

*1 lb. medium shrimp, uncooked, peeled, deveined
*5 tablespoons Wildtree Natural Grapeseed Oil*
*4 teaspoons Wildtree Scampi Blend
*1/2 lb of linguine or other type of pasta
*Dry white wine (optional)



Cook pasta until al dente. Reserve 1/4 cup of pasta water before draining and set aside. Drain pasta and set aside.

Place shrimp, 1 1/2 teaspoons Scampi Blend and 3 tablespoons Natural Grapeseed Oil in a cold skillet. Toss and bring to a low heat, cooking until the shrimp are pink, turning often. Remove shrimp from the pan leaving the cooking juices behind. Add the remaining 2 tablespoons of Natural Grapeseed Oil, 1/4 cup of pasta water reserve (or wine), 2 1/2 teaspoons of Scampi Blend to the skillet. Add the cooked pasta to the pan and toss on low heat until the juices are absorbed. Toss with the shrimp.

* Grapeseed Oil is great for dressings and dipping, but it is absolutely unbeatable for sauteing or frying because it can be heated to a higher temperature than other oils without burning. The higher the heat, the faster the cooking time - so foods stay juicier and retain more nutritional value. And the oil itself has some terrific health benefits! See the Grapeseed Oil Fact Sheet to learn more.