For ease I have stated a store bought Boboli pizza crust as they are already prebaked when sold at the grocerey store, you may of course make your own pizza crust then partially bake on a pizza pan bottom oven rack at 400 degrees F for about 8 minutes but do not bake the crust completely, make certain to use a very firm tomato or it will create a watery topping and soggy crust

This will also work well using cooked chicken, the amounts are really only a guideline feel free to adjust to taste, I also add in a pinch of cayenne pepper to the mayonnaise mixture

See my bread machine pizza dough recipe posted HERE

Yield one 12-inch pizza

Ingredients:

3/4 to 1 cup mayonnaise (do not use salad dressing)

1 garlic clove, finely minced (or use 1/2 teaspoon garlic powder)

1-1/2 cups cooked finely chopped turkey or chicken

1/2 cup freshly grated Parmesan cheese

1 (4.5 ounce) can chopped green chilies, drained

4 green onions, chopped

1/2 teaspoon fresh ground black pepper, optional

2 cups shredded Monterey Jack cheese, divided (can use shredded mozzarella cheese)

1 (12-inch) purchased Boboli pizza crust

1 large firm Roma tomato, chopped

1/3 cup sliced green or black olives

Instructions:—————————————-

Preheat oven to 425 degrees F (oven rack set to bottom position).

In a bowl combine the mayonnaise with the next 6 ingredients and 1 cup shredded Monterey Jack cheese.

Spread the turkey mixture onto the prebaked pizza crust.

Top with remaining shredded Monterey Jack cheese, then sprinkle the chopped tomatoes and olives on top.

Bake for 10-15 minutes or until completely heated through.

For the best flavor I recommend making the meatballs at least 4 hours in advance and refrigerate…

Serve with buttered pumpernickle or rye bread slices

Servings 8

Ingredients:

This recipe goes back over 20 years and to this day has remained a family favorite, there is nothing really fancy about this but makes a delicious casserole and also will work well using one or two regular size cans of solid light or white tuna, throw in a cup of frozen thawed peas or corn if desired

Servings 8

Ingredients:

1/3 cup butter (I use a few tablespoons more)

1 medium onion, chopped

1 green bell pepper, seeded and chopped

1 celery rib, diced

1/2 pound fresh sliced mushrooms

4 garlic cloves, finely chopped (garlic lovers can use more)

1 teaspoon seasoned salt, or to taste (can use white salt)

1 teaspoon fresh ground black pepper, or to taste

1/8 teaspoon cayenne pepper (you may omit or increase)

1/4 cup all-purpose flour

2-1/2 cups light cream (or use 1/2 cup heaving whipping cream and 2 cups milk which is what I use when I am out of light cream)

1/4 cup all-purpose flour

2 cups shredded cheddar cheese

2 cups chopped cooked chicken (can use more)

1 (8-ounce) package dry medium or wide egg noodles (in Canada use about 3/4 of a 375-gram package of  uncooked egg noodles)

Topping:

3/4 cup dry breadcrumbs or crushed saltine crackers

1/4 cup fresh grated Parmesan cheese

1/4 cup  melted butter

Instructions:—————————————-

Preheat oven to 350 degrees F.

Grease a 13 x 9-inch baking dish.

Cook the egg noodles according to package directions; drain and set aside (you may want to mix in 2 tablespoons butter or oil to prevent the noodles from sticking).

In a medium skillet heat butter over medium-high heat.

Add in onion, bell pepper and celery; cook stirring until softened (about 4 minutes.

Add in mushrooms, garlic, salt, pepper and cayenne; cook stirring until the mushrooms are softened.

Add in flour and stir for 1 minute.

Slowly add in the light cream stirring until bubbly and thickened.

Mix in cheddar cheese until melted.

Stir in the cooked chicken.

Transfer to baking dish.

In a small bowl combine the breadcrumbs with Parmesan cheese, then sprinkle over the top.

Drizzle the melted butter over the crumb mixture.

Bake for 25-30 minutes.

You will also find this recipe on Recipezazz.com

I most always make this with my red ripe garden plum tomatoes, you could use all Swiss or all cheddar the mixture really gives it a nice flavor, this is wonderful to serve at a ladies luncheon or a baby shower!

Servings 6-8

INGREDIENTS:

1  prepared bottom pie pastry (to fit a 9 or 10–inch deep-dish pie plate)

1 egg white, lightly beaten

2 cups red rip, firm plum tomatoes, coarsely chopped (I use two tomatoes)

1 teaspoon seasoned salt (can use white salt)

1/2 teaspoon fresh ground black pepper, or to taste

1/2 teaspoon dried basil (rubbed between fingers to release the flavors)

1 large green onion, chopped

1-1/2 cups shredded cheddar cheese, divided

3/4 cup shredded Swiss cheese

2 tablespoons all-purpose flour

1 cup evaporated milk

1/2 teaspoon garlic powder

2 large eggs

INSTRUCTIONS:———————————————

Preheat oven to 375 degrees F.

Set oven rack to bottom position.

Fit the pastry into pie plate, then trim the pastry to 1/2-inch beyond the pie plate.

Flute the edges.

Brush a small amount of  egg white over the pastry (do not use too much only about 3-4 teaspoons use just enough to lightly cover the pastry).

Bake the pastry shell for 10 minutes; remove and cool slightly.

Sprinkle the chopped tomatoes over the partially baked crust, then sprinkle with salt, black pepper and basil.

Top/sprinkle with green onions, Swiss cheese and 3/4 cup shredded cheddar cheese (save the remaining 3/4 cup to sprinkle on at the end of cooking).

In a bowl whisk the flour with evaporated milk, garlic and eggs until smooth and well combined.

Pour over the top of the filling.

Bake for 40-45 minutes or until a knife inserted in the middle comes out clean (try not to over bake).

Immediately sprinkle the remaining 3/4 cup cheddar cheese on top of the pie and allow to melt.

Allow to sit for 15 minutes before slicing