Best 8 Loaded Pizza Recipes

LOADED MEXICAN PIZZA

Steps:

• In a small bowl, mash black beans. Stir in the onion, yellow pepper, chili powder and cumin. In another bowl, combine the tomatoes, jalapeno and garlic. , Place crust on an ungreased 12-in. pizza pan; spread with bean mixture. Top with tomato mixture and spinach. Sprinkle with cilantro, pepper sauce and cheeses. , Bake at 400° for 12-15 minutes or until cheese is melted.

LOADED PIZZA DIP

Steps:

• Preheat the oven to 375 degrees F.
• In a food processor, combine 1/2 cup of the mozzarella, 1/2 cup of the Parmesan, and the ricotta, sour cream and cream cheese. Blend until smooth, with no lumps of cream cheese. Spread the mixture into an even layer in the bottom of a 9-by-9-inch baking dish.
• Mix together the fire-roasted tomatoes, tomato paste, garlic powder, Italian seasoning and red pepper flakes in a small bowl. Season with salt and pepper. Carefully spread the mixture over the cheese layer so that it evenly coats the cheese and you don't see any white. Top with the onions, bell peppers and sliced olives. Sprinkle the veggies with the remaining mozzarella and Parmesan.
• Bake for 25 minutes; then turn the oven to 450 degrees F and bake until brown and crusty around the edges, another 5 minutes. Cool slightly. Serve with crusty bread.

LOADED BAKED POTATO PIZZA

Steps:

• Heat oven to 400°F. Place pizza crust on ungreased cookie sheet. Spread potato topper over crust to within 1/2 inch of edge.
• In medium bowl, mix potatoes, oil and pepper; spoon over sour cream topper. Sprinkle evenly with bacon, tomato, cheese and chives.
• Bake 18 to 20 minutes or until potatoes are thoroughly heated and cheese is melted. If desired, drizzle additional potato topper over pizza. Cut into wedges.

LOADED POTATOES AU GRATIN PIZZA

Steps:

• Heat oven to 400°F. Spray dark 15x10x1-inch pan with cooking spray. Unroll pizza crust; press into pan. Poke holes all over crust with fork. Bake 8 to 10 minutes or until just turning light brown.
• Meanwhile, make potatoes as directed on box for stove-top directions. Let stand 5 minutes to thicken, then spread potatoes evenly on partially baked crust. Sprinkle bacon, cheese and green onions on top of potatoes.
• Bake about 8 minutes or until cheese is melted. Sprinkle with chives, and top with dollops of sour cream.

LOADED PIZZA

Steps:

• In a non-stick skillet, saute mushrooms, peppers, and onions in oil until almost tender.
• Add garlic, saute 1 minute longer, remove and set aside.
• In the same skillet, cook beef, and sausage over medium heat until no longer pinkfor 8-10 minutes or until crust is golden, drain.
• Coat a 14 inch pizza pan with cooking spray, and sprinkle with cornmeal.
• On a lightly dloured surface, roll dough into a 15-inch circle, and transfer to a prepared pan.
• Build up edges slightly, and prick dough thoroughly with a fork.
• Bake at 400 degrees for 8-10 minutes, or until lightly browned.
• In a large bowl, combine the tomato sauce, parsley, Italian seasoning, garlic powder, and pepper, spread over crust.
• Top with vegetables, meat mixture, pepperoni, and olives.
• Sprinkle with cheeses.
• Bake for 8-10 minutes or until crust is golden brown, and cheese is melted.

LOADED YOGURT WATERMELON PIZZA

Steps:

• Cut the round watermelon slice into 8 wedges, keeping them together for a nice presentation, and place on a serving dish.
• Spoon yogurt evenly over watermelon, stopping before the rind. Drizzle with honey. Sprinkle blueberries, raspberries, strawberries, pistachios, and shredded coconut evenly over the yogurt. Serve immediately.

LOADED PIZZA DIP

Steps:

• Preheat the broiler.
• Heat a medium cast-iron or ovenproof skillet over medium heat. Once hot, add the pepperoni and cook, stirring, until crisp, 4 to 5 minutes. Add the onions, bell pepper, oregano, garlic, 3/4 teaspoon salt and a few grinds of pepper. Continue to cook, stirring, until the onions are very soft and start to turn brown, about 5 minutes.
• Stir in the tomato paste and cook, stirring, until it coats the vegetables and smells lightly toasted, about 1 minute. Stir in the tomatoes. Reduce the heat and simmer, stirring occasionally, until the mixture is slightly thickened, about 15 minutes. Stir in the olives and Parmesan and remove from the heat. Season with additional salt and pepper.
• Scatter the mozzarella over the dip in the skillet. Put the skillet under the broiler and broil until the cheese is melted and brown, 2 to 3 minutes. Top with the basil and crushed red pepper flakes. Serve warm with crusty bread for dipping.

LOADED MEXICAN PIZZA

Steps:

• In a small bowl, mash black beans; stir in the onion, yellow pepper, chili powder and cumin. In another bowl, combine the tomatoes, jalapeno and garlic.
• Place the crust on an ungreased 12-in. pizza pan; spread with bean mixture. Top with tomato mixture and spinach. Sprinkle with cilantro, hot pepper sauce and cheeses.
• Bake at 400° for 12-15 minutes or until cheese is melted.