Okay, if you like pizza and you like popcorn, try some of these popcorn pizza (or pizza popcorn) recipes.
two (2) parchment-paper-lined cookie sheets
popcorn (homemade or popped in the microwave)
3 tablespoons tomato paste
2 tablespoons melted unsalted butter
each of the following, to taste:
1. Preheat the oven to 250°F.
2. Sprinkle the popped popcorn on the cookie sheets.
3. Mix the rest of the ingredients (except the cheese) in a separate bowl.
4. Taste-test until the proportions are right, then mix it into the popcorn with your hands.
5. Bake for about ten minutes.
6. Serve warm with freshly grated Parmesan and mozzarella on top.
This recipe is from Rue La La
2 quarts popped popcorn
3 tbsp butter
1 bag (10.5 oz) mini marshmallows
1 tube (0.68 oz) red piping gel
1 package red raspberry fruit roll-up
as desired Green jelly beans, coconut, candy-coated chocolate pieces, etc. for decorating
1. Spray a 12-inch pizza pan with cooking spray: set aside.
2. Heat butter in a large sauce pan over medium heat.
3. Stir in marshmallows until marshmallows are melted. Stir in popped popcorn until well coated.
4. Spread mixture evenly onto prepared pizza pan. Drizzle red piping gel over "pizza" for "sauce."
5. Cut small circles (about 1.5 inch diameter) from fruit roll-up and place on pizza for "pepperoni" slices.
6. Decorate as desired with jelly beans, coconut and candies.
7. Allow to cool completely before cutting into wedges to serve.
Recipe compliments of The Popcorn Board
2-1/2 quarts popped popcorn
1/3 cup butter, cubed
1/4 cup grated Parmesan cheese
1/2 teaspoon garlic salt
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/4 teaspoon salt
1/4 teaspoon onion powder
1. Place popcorn in an ungreased 13-in. x 9-in. baking pan.
2. Melt butter in a small saucepan; add the remaining ingredients.
3. Pour over popcorn and mix well.
4. Bake, uncovered, at 350° for 15 minutes.
Yield: 2-1/2 quarts.
Recipe from Taste of Home
2 tablespoons grated Parmesan cheese
1 teaspoon garlic powder
1 teaspoon herb seasoning mix (Italian)
1 teaspoon paprika
1⁄2 teaspoon salt
1 dash pepper
3 quarts popped popcorn, fresh and hot
1. In a blender or small food processor, blend Parmesan cheese, garlic powder, Italian herb seasoning, paprika, salt and pepper until finely ground (approximately 3 minutes).
2. Place popcorn in large bowl.
3. Sprinkle with cheese mixture.
4. Toss to coat evenly.
5. Store in airtight container until ready to serve (if it lasts that long).
Recipe from Food.com
4 tablespoons unsalted butter, at room temperature
1/4 cup sun-dried tomatoes in oil, drained well
1 clove garlic, smashed
1/3 cup popcorn kernels
1 tablespoon grapeseed oil
2 tablespoons grated Parmigiano-Reggiano
3/4 teaspoon dried oregano
1/2 teaspoon kosher salt
1. In a food processor, puree the butter, tomatoes and garlic until it forms a smooth paste.
2. Heat a small saute pan over medium heat and add the butter mixture. Heat the butter until melted down and fragrant, about 3 minutes. Keep warm.
3. Heat a large saucepan over high heat.
4. Once hot, add the popcorn kernels and oil, and shake the pan to coat the kernels in the oil.
5. Cover and continue to cook over high heat until the kernels begin to pop.
6. Shake the pan once again and reduce the heat to medium-high.
7. Continue to cook until the popping slows dramatically, 1 to 2 minutes.
8. Pour the popped popcorn into a large bowl.
9. While still warm, add the flavored butter, cheese, oregano and salt.
10. Toss to coat, and then serve.
Recipe courtesy of Giada De Laurentiis
1 1/4 cup unpopped corn kernels
3 tablespoons coconut oil
3 tablespoons tomato paste
2 tablespoons unsalted butter, melted
1 teaspoon dried oregano
1 1/2 teaspoons dried basil
3/4 teaspoon dried parsley
1/4 teaspoon garlic powder
3/4 teaspoon crushed red pepper
1/2-3/4 teaspoon salt
1/4 cup finely grated parmesan
1/2 cup finely grated mozzarella
1. Pop popcorn in your favorite popper.
Make the pizza sauce mixture:
2. Preheat the oven to 250° Fahrenheit and
3. Line 2 (MUST BE 2, though 3 would be better!) cookie sheets with parchment paper and set aside.
4. In a small bowl, combine tomato paste, melted butter, oregano, basil, parsley, garlic powder, crushed red pepper, and salt.
5. Mix to combine. Taste to adjust seasonings.
6. Pour the popcorn in a very VERY large bowl, followed by the pizza sauce mixture.
7. With clean hands, mix to distribute the mixture into the popcorn kernels.
8. Spread the popcorn kernels between the parchment lined cookie sheets and bake until mostly dry, about 8-15 minutes (depending on your oven), tossing every couple of minutes to help spread the pizza goodness.
9. A couple of minutes before removing from the oven, sprinkle cheese evenly over the popcorn and allow to melt.
10. Remove from oven and allow to cool completely.
From Taste of Lizzy T
Okay all you popcorn pizza (or pizza popcorn)lovers: What is your favorite recipe? Have you tried one of these? If so, which one and how did you like it? Or do you have a favorite recipe you are willing to share with us?