News Topics

Beef Burritos
Breakfast Burrito
Burgers with Red Wine Sauce Cheese and Mushroom Omelet Cherry Cheese-cake Pie
Chicken Pot Pie
Chocolate Almond Toffee Cinnamon Raisin Biscuits
Cocoa Brownies
Corned Beef Pie
Corned Beef Spread
Easy Coconut Custard Pie
Easy Egg-Drop Soup
Egg Rolls
Flaky Apple Pie
Flour Tortillas
Garlic Bread
Lamb Chops with Mint Sauce
No-Bake Fudge Cookies Passover Rolls
Peach Strudel
Potato and Leek Frittata Quesadillas
Reuben Sandwich
Salmon Spread
Scripture Cookies
Stuffed Crust Pizza
Sugar Glaze
Sweet Rolls
Vanilla Wafers

Unleavened Recipes

Alex’s Super Stuffed Crust Unleavened Pizza
(thanks to Alex Swiger)

(makes two 14” thin-crust pizzas with cheese stuffed edges)

  • [2] 8 oz. packages of shredded mozzarella cheese
  • 1/2 cup mushrooms
  • 1/2 cup ripe (black) olives
  • 1/4 jar pizza sauce (or make your own)
  • 2 tsp. garlic salt
  • 1/4 cup chopped onions
  • [1] 8 oz. package of string cheese
  • 2 tbsp cornmeal
  • 2 tbsp olive oil
  • grated parmesan cheese

For the crust use the unleavened flour tortilla recipe in this newsletter. Divide the dough into 2 pieces. Oil

the pizza pans with olive oil. Sprinkle 1 tbsp corn meal per pizza pan. Work with dough to spread it out to cover the pan. It should be thin without breaking through. The crust should overlap the pan by 1” to 2” all around the pan. Place pieces of string cheese end-to-end around the perimeter of the pan and fold the dough back over it and pinch it down. This forms a ring of cheese within the crust. Place the crust in a preheated 500 degree oven for about 1 1/2 minutes. Remove from oven and ladle pizza sauce onto crust. Add shredded cheese and toppings. Sprinkle 1 tsp. garlic salt per pizza. Add salt and pepper. Pop back into oven for about 6 to 8 minutes or until cheese begins to brown, Remove from oven, sprinkle parmesan cheese, slice and serve.


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