Texas Toast Garlic Bread Pizza


  • Box Garlic Bread Texas Toast (8 slices)
  • 1 Jar Pizza Sauce
  • Pepperoni or other pizza toppings
  • 2 Cups Shredded Mozarella Cheese


  1. Preheat oven to 375°
  2. Place the garlic bread on a cookie sheet that has been sprayed with non stick cooking spray.
  3. Next add a little bit of pizza sauce to each slice of bread enough to cover the one side of the bread, then top it with pepperoni or your desired pizza toppings.
  4. Lastly, cover with cheese.
  5. Continue this process until all the slices of bread are done.
  6. Bake in the oven for 5-6 minutes or until cheese is melted.

Chicken Bacon Ranch Flatbread Pizza

Chicken Bacon Ranch Flatbread Pizza


  • 1 Flatbread
  • 1 cup leftover grilled chicken (shredded works too!)
  • 1/4 cup Hormel bacon pieces
  • 1/4 cup ranch dressing
  • 1/2 cup shredded Mozzarella cheese
  • 1 teaspoon olive oil


  1. Preheat oven to 400(f) degrees.
  2. Brush olive oil evenly over Flatbread and bake for 4-5 minutes or just enough to crisp the crust.
  3. Carefully remove from oven.
  4. Spread ranch dressing over crust then add the chicken and cheese.
  5. Crumble bacon on top then place back in oven and bake for an additional 4-5 minutes.
  6. Carefully remove from oven and let cool for a few minutes before serving.

Phyllo Pizza with Feta, Basil, and Tomatoes

Phyllo Pizza with Feta, Basil, and Tomatoes
Frozen phyllo dough provides an interesting alternative to thin-crust pizza, with a feather-light crunch that makes this dish heavenly. Make it as a summery appetizer with a glass of wine, or pair it with a salad for a light supper.


  • 1/2 cup (2 ounces) shredded part-skim mozzarella
  • 1/2 cup (2 ounces) finely crumbled reduced-fat feta cheese
  • 1/4 cup (1 ounce) grated fresh Parmigiano-Reggiano cheese
  • 1 tablespoon chopped fresh oregano
  • 1/4 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper
  • 10 (18 x 14–inch) sheets frozen phyllo dough, thawed
  • Cooking spray
  • 2 cups thinly sliced plum tomato
  • 1/3 cup thinly sliced green onions
  • 1/4 cup fresh basil leaves


  1. Preheat oven to 375°.
  2. Combine first 6 ingredients in a bowl.
  3. Cut phyllo sheets in half crosswise.
  4. Working with 1 phyllo sheet half at a time (cover remaining dough to keep from drying), place phyllo sheet on a baking sheet coated with cooking spray.
  5. Coat phyllo sheet with cooking spray.
  6. Repeat with 2 more layers of phyllo.
  7. Sprinkle with 2 tablespoons cheese mixture.
  8. Repeat layers 5 times, ending with 2 phyllo sheets.
  9. Coat top phyllo sheet with cooking spray; sprinkle with 2 tablespoons cheese mixture.
  10. Pat tomato slices with a paper towel.
  11. Arrange tomato slices on top of cheese, leaving a 1-inch border.
  12. Sprinkle with onions and the remaining 6 tablespoons cheese mixture.
  13. Bake at 375° for 20 minutes or until golden.
  14. Sprinkle with basil leaves.

Wine Note

A good wine for this dish won’t overwhelm the delicate phyllo but will stand up to the salty cheeses and fresh basil. Try Veramonte Sauvignon Blanc Reserva from the Casablanca Valley of Chile. (The 2008 is $11.)