Try a taste of the Mediterranean with this gourmet pizza. It's great as a main dish or cut into squares for a tasty appetizer.

1/2 cup LAND O LAKES® Light OR No·Fat Sour Cream
1/2 teaspoon dried basil leaves
1/8 teaspoon ground pepper
1 (12-inch) round prebaked Italian bread shell OR focaccia
2 medium Roma tomatoes, thinly sliced
1/2 cup fresh spinach leaves, torn into small pieces*
1/2 cup marinated artichoke hearts, drained, cut into wedges
6 small pepperoncini peppers, halved, sliced
6 Greek kalamata olives, pitted, halved**
1/3 cup feta cheese, crumbled

1. Heat oven to 425°F. Combine sour cream, basil and pepper in small bowl. Spread evenly over bread shell to within 1/2-inch of edge; top with tomatoes.
2. Arrange artichoke hearts, spinach, pepperoncini and olives on pizza; sprinkle with cheese.
3. Place pizza on baking sheet. Bake for 14 to 18 minutes or until heated through.

Makes 6 servings.

This garlicky fresh basil sauce is a great alternative to traditional pizza sauce.

3 cloves garlic, peeled
1/2 cup fresh basil leaves
3 tablespoons LAND O LAKES® Butter, melted
3 tablespoons half & half OR milk
1 (10 to 14-ounce) round prepared Italian pizza crust
6 ounces (1 1/2 cups) LAND O LAKES® Monterey Jack Cheese, shredded
2 medium tomatoes, sliced

1. Heat one side of gas grill on medium or charcoal grill until coals are ash white. Place coals to one side in charcoal grill.
2. Place garlic in 5-cup blender container. Cover; process until garlic is very finely chopped (10 seconds). Add basil, butter and half & half. Cover; blend until basil is finely chopped (15 to 20 seconds).
3. Spread basil sauce evenly over pizza crust. Spread 3/4 cup cheese over sauce; top with tomatoes. Sprinkle with remaining cheese.
4. Place pizza on grill opposite coals. Cover; grill, rotating once, for 12 to 15 minutes or until heated through and cheese is melted.

Makes 6 servings.

Oven Directions: Prepare as directed above. Bake at 400°F for 10 to 12 minutes.

TIP: To prepare sauce in food processor, place garlic, basil, butter and half & half in food processor bowl fitted with metal blade. Cover; process until basil is finely chopped (30 to 45 seconds).

Ripe tomato, basil and cheese make a tasty bread at a barbecue.

6 (6-inch) pita bread*
1 tablespoon olive or vegetable oil
3 ripe Roma tomatoes, chopped
1/4 cup sliced green onions
1/4 cup chopped fresh basil leaves**
3 ounces (3/4 cup) LAND O LAKES® Mozzarella Cheese, shredded

1. Heat gas grill on medium or charcoal grill until coals are ash white. Brush pita bread lightly with oil. Evenly sprinkle each pita with tomatoes, green onions and basil. Top each pita with 2 to 3 tablespoons cheese.
2. Place pita bread onto grill. Grill for 6 to 8 minutes or until cheese is melted. Cut each pita into wedges.

Makes 12 servings.

Wooden skewers

1 pound raw, medium shrimp, shelled and deveined

2 to 3 tablespoons olive oil

2 tablespoons fresh mint, minced

Vinaigrette:

1/2 cup olive oil, extra-virgin preferred

2 tablespoons rice vinegar

2 tablespoons cider vinegar

Garlic salt to taste

For Presentation:

3 ounces crumbled feta cheese

Thinly sliced French bread

1. Sprigs of fresh mint
2. Soak skewers in water for at least 1 hour. This will help to prevent them from burning.
3. Place shrimp in a nonreactive bowl, such as glass or stainless steel. Drizzle with olive oil and top with fresh mint. Gently toss, cover with plastic wrap and refrigerate for 2 hours.
4. Preheat grill or broiler. Thread shrimp on skewers, about 5 on each skewer. Grill or broil shrimp, about 2 minutes per side, or until pink and fully cooked. Place on platter.
5. Prepare vinaigrette. In a small bowl, combine 1/2 cup olive oil, vinegars and garlic salt to taste. Using a fork, push shrimp off skewers and place in center of platter. Drizzle vinaigrette on top of shrimp and sprinkle with feta. Surround with sliced bread. Garnish with sprigs of fresh mint.

Yield: 10 to 12 servings.

1 (8-ounce) package LAND O LAKES® Cheddar Cheese
1 cup sliced green onions
3/4 cup chopped ham
1/2 cup mayonnaise
1 (2-ounce) jar diced pimiento, drained
5 English muffins, split, lightly toasted

1. Heat oven to 375°F. Cut cheese in half. Shred one half. Set remaining half aside.
2. Combine shredded cheese, green onions, ham, mayonnaise and pimiento in small bowl; mix well. Spread about 2 tablespoons ham mixture onto each muffin half; place onto ungreased baking sheet. Bake for 8 to 10 minutes or until bubbly.
3. Place 2 cheese strips criss-cross on each partially baked muffin half; continue baking 1 to 2 minutes or until cheese begins to melt. Cut into wedges.

Makes 40 appetizers.

Nutrition Facts (1 appetizer):
Calories: 70
Fat: 4.5 g
Cholesterol: 10 mg
Sodium: 85 mg
Carbohydrates: 4 g
Dietary Fiber: 0 g
Protein: 3 g

Recipe provided courtesy of Land O Lakes, Inc.

1 (7 1/2-ounce) package refrigerated biscuit dough
Nonstick spray coating
1/4 cup pizza sauce
2/3 cup diced ham
2/3 cup shredded Mozzarella cheese

1. Spray cookie sheet with nonstick spray.
2. Separate biscuits and flatten on cookie sheet, leaving space between so edges do not touch.
3. Spread 1 teaspoon pizza sauce on each biscuit. Top each biscuit with 1 tablespoon of diced ham and 1 tablespoon shredded cheese.
4. Bake in a 400 degrees F. oven for 8 to 10 minutes or until biscuits are light brown and cheese is melted.

Makes 10.

Nutrition Facts:
Calories 100 calories
Protein 6 grams
Fat 4 grams
Sodium 240 milligrams
Cholesterol 15 milligrams
Saturated Fat 1 grams
Carbohydrates 10 grams

Recipe provided courtesy of Pork: The Other White Meat.

A great appetizer any time of the year.

3 pounds flank steak
1/4 cup Worcestershire sauce
3 cloves garlic, minced
2 tablespoons green onion, sliced thinly
1 teaspoon rosemary, crushed
1 teaspoon thyme
1 teaspoon ground pepper
3 loaves focaccia (herbed flat bread) - each loaf cut into 16 slices
3 tablespoons olive oil
1 cup freshly grated Parmesan cheese

1. Combine Worcestershire, garlic, onion, rosemary, thyme and pepper. Rub surface of meat, cover and refrigerate 6 to 24 hours.
2. Remove beef from marinade and roast in 325°F oven to desired doneness (135-140°F for rare).
3. Slice beef against the grain diagonally into 1/8-inch thick slices.
4. Brush bread with olive oil, and arrange sliced beef on bread. Garnish with finely chopped green onion, rosemary or thyme, sprinkle with Parmesan cheese.

Makes 48 appetizers.

Recipe and photograph provided courtesy of Texas Beef Council and Beef It's Whats For Dinner.

Salami, cheese and olives are sealed inside this Italian appetizer.

1 tablespoon LAND O LAKES® Butter, melted
1 teaspoon finely chopped fresh garlic
1 (1-pound) loaf frozen bread dough, thawed
1/4 pound thinly sliced deli Genoa salami
6 slices (1-ounce each) deli LAND O LAKES® Provolone Cheese, cut into strips
1/4 cup sliced stuffed green olives
2 green onions, sliced
1 large egg, beaten
1 teaspoon water
Poppy seed, if desired

1. Stir together butter and garlic in small bowl. Roll out bread dough on lightly floured surface to 12-inch square. Place on lightly greased baking sheet; brush with butter mixture.
2. Layer salami, cheese, olives and onions in 3-inch strip down center of dough to within 1/2-inch of top and bottom, leaving 4 1/2-inches of dough on each side of filling.
3. Cut eight 3-inch strips, 1-inch apart, along both sides of filling. Fold strips across filling at an angle, alternating sides to give a braided effect. Pinch dough at bottom and top to seal.
4. Combine egg and water in small bowl; brush over braid. Sprinkle with poppy seed, if desired. Cover; let rise in warm place until almost double in size (30 to 45 minutes).
5. Heat oven to 350°F. Bake for 25 to 35 minutes or until golden brown. Remove from baking sheet; cool 10 minutes. Cut into slices.

Makes 16 servings.

Nutrition Facts (1 serving):
Calories: 160
Fat: 8 g
Cholesterol: 30 mg
Sodium: 420 mg
Carbohydrates: 14 g
Dietary Fiber: <1 g
Protein: 7 g

Feta cheese originated in Greece. It's cured and stored in its own salty whey brine, and is often referred to as "pickled cheese". It adds a zesty flavor to this appetizer.

1 (10-ounce) package refrigerated pizza crust dough
1 (15-ounce) can garbanzo beans (chick peas), rinsed, drained
3 tablespoons olive oil
1 tablespoon fresh lemon juice
1 teaspoon finely chopped fresh garlic
1 (8-ounce) package (2 cups) feta cheese with sun-dried tomatoes, crumbled
1/2 teaspoon dried oregano leaves
1 (2 1/4-ounce) can sliced pitted ripe olives, drained
1/3 cup roasted red peppers, cut into strips

1. Heat oven to 425°F. Lightly spray baking sheet with no stick cooking spray. Unroll dough. Press to 15 x 10-inch rectangle onto prepared baking sheet; prick all over with fork. Bake for 10 minutes or until crust is golden brown. Cool completely.
2. Place garbanzo beans, olive oil, lemon juice and garlic in food processor bowl fitted with metal blade. Cover; process until smooth (30 to 60 seconds).
3. Spread garbanzo bean mixture over crust; sprinkle with cheese, oregano, olives and red peppers.
4. To serve, cut into squares.

Makes 24 servings.

TIP: The garbanzo bean mixture, called hummus, makes a great appetizer served with toasted pita triangles

Nutrition Facts (1 serving):
Calories: 90
Fat: 4.5 g
Cholesterol: 10 mg
Sodium: 210 mg
Carbohydrates: 10 g
Dietary Fiber: 1 g
Protein: 3 g

Serve this Mexican pizza with fresh fruit as a light supper.

1 (10-ounce) can refrigerated pizza crust dough
1 (8-ounce) package (2cups) LAND O LAKES® Chedarella® OR cheddar cheese, shredded
1 cup chopped tomato, drained
1/4 cup sliced pitted ripe olives
1 (4-ounce) can chopped mild green chilies, drained
1 medium (1/2 cup) onion, chopped
2 tablespoons chopped fresh cilantro OR parsley
Salsa

1. Heat oven to 425°F. Press dough onto bottom of greased 12-inch round pizza pan; sprinkle with cheese.
2. Top with all remaining ingredients except salsa. Bake for 15 to 25 minutes or until crust is golden brown and cheese is melted.
3. To serve, cut into wedges. Serve with salsa.

Makes 8 servings.

Nutrition Facts (1 serving):
Calories: 220
Fat: 11 g
Cholesterol: 30 mg
Sodium: 560 mg
Carbohydrates: 20 g
Dietary Fiber: 1 g
Protein: 11 g

Serve this Mexican pizza with fresh fruit as a light supper or as a snack when friends come over.

1 (10-ounce) can refrigerated pizza crust dough
10 (3/4-ounce each) slices LAND O LAKES® Deli American Cheese, cut in half diagonally
3/4 cup chopped tomato, drained
1/4 cup sliced pitted ripe olives
1 medium (1/2 cup) onion, chopped
2 tablespoons chopped canned red jalapeño peppers
2 tablespoons chopped fresh cilantro OR parsley

1. Heat oven to 425°F. Press dough onto bottom of greased 13 x 9-inch baking pan. Arrange cheese slices on dough.
2. Top with all remaining ingredients except cilantro. Bake for 15 to 25 minutes or until crust is golden brown and cheese is melted.
3. To serve, sprinkle with cilantro; cut into squares.

Makes 20 servings.

Nutrition Facts (1 serving):
Calories: 80
Fat: 3.5 g
Cholesterol: 5 mg
Sodium: 220 mg
Carbohydrates: 8 g
Dietary Fiber: 0 g
Protein: 4 g

2/3 cup shredded smoked chicken
1 (4-ounce) can ORTEGA® Diced Green Chiles
1/2 cup shredded cheddar cheese
1/2 cup shredded Monterey Jack cheese
1/4 cup sliced green onions
4 (6 to 7-inch) pita breads
2 teaspoons vegetable oil
2/3 cup ORTEGA Salsa - Homestyle Recipe (Mild)

1. PREHEAT oven to 400°F.
2. COMBINE chicken, chiles, cheddar cheese, Monterey Jack cheese and green onions in medium bowl.
3. BRUSH pita bread with oil. Bake for 4 to 5 minutes or until lightly browned.
4. SPOON salsa evenly over pita bread. Top with chicken mixture.
5. BAKE for 4 to 5 minutes or until cheese is melted.

Makes 4 mini pizzas or 16 pizza wedges.

8 ounces mozzarella cheese, cut into cubes
6 ounces salami OR summer sausage, cut into cubes
12 cherry tomatoes
12 pitted black olives
1 small loaf Italian bread, cut into 12 thin slices
12 (6-inch) wood skewers
1 1/2 cups prepared pizza sauce
Freshly grated Parmesan cheese, (optional)

1. Alternate cheese, meat, tomatoes, olives and bread on skewers. Serve with pizza sauce for dipping. If desired, sprinkle with grated Parmesan after dipping.

Makes 12 servings.

3 tablespoons olive oil, divided use

1 large garlic clove, minced

1 tablespoon butter

1 very large (or 2 medium) onions, peeled and thinly sliced

2 1/4 cups dry white wine, divided use

1/2 cup sherry wine vinegar

2 tablespoons granulated sugar

1 (12-inch in diameter) baked pizza crust

3 ounces Stilton cheese, crumbled

2 teaspoons fresh rosemary, minced

1. Preliminaries: Fifteen minutes before baking, adjust oven rack to middle position and preheat oven to 350*F (175*C).
2. Combine 2 tablespoons olive oil and garlic in a small bowl; set aside. Melt butter with 1 tablespoon oil in a large Dutch oven or skillet on medium-high heat. Add onion, 3/4 cup wine, vinegar and sugar. Boil until almost all liquid evaporates, stirring often, about 10 minutes. Add 1 cup more wine, 1/2 cup at a time, boiling until liquid evaporates after each addition. Add 1/2 cup wine, and cook until onions are brown and mixture is syrupy, stirring often, about 5 minutes. Season with salt and pepper.
3. Brush crust with garlic oil. Cut into squares or diamonds approximately 2-inches each. Arrange on large baking sheet. Divide onion mixture on top. Top with crumbled cheese and rosemary.
4. Bake until cheese melts and crust is crispy, about 12 minutes. Serve.

Yield: 10 servings.

This quick appetizer features pizza ingredients as well as tortillas.

2 (8-inch each) flour tortillas
1 tablespoon LAND O LAKES® Butter, melted
1/4 cup thick and chunky salsa
12 slices pepperoni
1/4 cup sliced ripe olives
2 slices (1-ounce each) LAND O LAKES® Provolone Cheese, cut in half

1. Brush one side of each tortilla with melted butter. Place tortillas buttered-side down. Spread 2 tablespoons salsa on unbuttered side of half of each tortilla.
2. Place 6 slices pepperoni, 2 tablespoons olives and 2 half slices cheese over salsa on each tortilla. Fold tortillas in half.
3. In 10-inch skillet cook tortillas over medium heat until lightly browned (2 to 3 minutes). Turn tortillas over; continue cooking until lightly browned and cheese is melted (1 to 2 minutes).
4. Cut each tortilla into 6 wedges.

Makes 12 wedges.

Nutrition Facts (1 wedge):
Calories: 80
Fat: 5 g
Cholesterol: 10 mg
Sodium: 240 mg
Carbohydrates: 4 g
Dietary Fiber: 0 g
Protein: 3 g