Cheesy Biscuit Crust - Pizza

One thing that I love doing is making pizza from scratch. Nothing tastes quite the same as homemade pizza. For years I would buy the packages for making pizza where you open the packet and mix it with flour to make the crust. For awhile I did the Boboli ready made crusts. Then a friend of mine turned me on to this biscuit crust from the Pizza book by Company's Coming and I've been using it ever since. It's very yummy!

2c. flour

4 tsp. baking powder

4 tsp. granulated sugar

1/2 tsp. salt

6 tbs. hard margarine or butter

3/4c. milk

3/4c. grated sharp cheddar cheese

Measure first 5 ingredients inot a medium bowl. Cut in margarine until crumbly. Add milk and cheese. Stir together to form soft ball. Knead on lightly floured surface 8 times. Roll out and press inot greased 12 inch pizza pan, forming rim around edge.

Crab Stuffed Portobellos

(Sorry this was the best picture I got of it.)

2 portobello mushrooms, (5 oz each)

2 tbs olive oil

1 garlic clove, minced

1 can (6 oz) crabmeat, drained, flaekd and cartilage removed

5 tsp. mayonnaise

2 roasted sweet red pepper halves, drained

2 slices provolone cheese

Remove and discard stems from muchrooms. Place caps on a greased baking sheet. Place caps on a greased baking sheet. Combine oil and garlic; brush over mushrooms. Broil 4-6 inches from the heat for 4-5 minutes or until tender.

In a small bowl, combine crab and mayonnaise. Place a red pepper half on each mushroom; top with crab mixture. Broil for 2-3 minutes or until heated through. Top with cheese; broil 1-2 minutes longer or until cheese is melted. Yield: 2 servings.

Notes: There is a reason for the roasted red pepper, I used fresh pepper and it was not tender at the end. I used shredded parmesan instead of provolone, I'm chicken when it comes to cheese I stay with the may 4 usually, cheddar, mozza, parmesona and havarti. I put the cheese on a step too soon but it was a nice crunchy cheese after it was all done. The whole thing was really good and I plan on making it again.

Dinner last night...

Was scrumptiuos. I'v never tried this before. Someone on one of my boards suggest tomatoes and feta as a stuffing for chicken because I had said I was in the mood for chicken. My hubby has been in the mood for bruschetta, so I opted to put tha mix in chicken.

Ingredients:

5 chicken breast halves
2 fresh tomatoes, diced
1 cup of crumbled feta
1/4 c. green onions
1 tsp. minced garlic

Pound chicken flat with a mallet. Put a spoon of mixture over chicken. Wrap chicken around mixture and fasten with tooth picks. Put remaining topping on top of chicken. Cook at 375°F for 25 minutes.