Pizza Margherita
2 tablespoons extra virgin olive oil
1 28 oz. can peeled tomatoes, drained and seeded
1 clove garlic, crushed and finely chopped
1/2 t salt
1 13" uncooked dough crust
6 oz mozzarella cheese, thinly sliced
6 fresh basil leaves cut into strips (or 1 t dried basil)
1/4 C fresh shredded parmesan cheese
Preparation:
Cut tomatoes into chunks and marinate in 1 tablespoon olive oil with garlic and salt.
Brush dough crust lightly with olive oil. Top with cheese, then tomatoes. Drizzle with olive oil. Bake in preheated 500 degree (F) oven on pizza stone for 8-10 minutes or until crust is golden brown and cheese is bubbly. Remove from oven and top with parmesan cheese and basil. Cool on a wire rack for 2-3 minutes before cutting into wedges and serving.
French Pizza
3 Tbsp. olive oil
2 cloves garlic, crushed and chopped
2 large red onions, sliced
4 plum tomatoes, skinned and seeded
1 can (2 1/4 oz.) sliced ripe olives, drained
1 T parsley flakes
1 t dried basil
1/4 t ground black peppercorn
1 13" uncooked dough crust
4 oz. goat cheese, crumbled
1 can (2 oz.) flat anchovy filets
Saute garlic and onion in oil until onion is transparent and set aside. Cut tomatoes into chunks and combine with olives,
parsley, basil, and peppercorn and set aside.
Top dough crust with onions, tomato mixture, and goat cheese. Drain anchovies (reserving oil) and add to pizza. Drizzle with
anchovy oil. Bake in preheated 500 degree (F) oven on pizza stone for 8-10 minutes or until crust is golden brown. Remove from
oven and cool on a wire rack for 2-3 minutes before cutting into wedges and serving.
Classic Pepperoni Pizza
1 13" uncooked dough crust
1/2 C tomato sauce
8 oz. shredded mozzarella cheese
extra virgin olive oil
thin pepperoni slices
Top dough crust with sauce and cheese. Drizzle with oil. Bake in preheated 500?F oven on pizza stone for 8-10 minutes or
until crust is golden brown and cheese is bubbly. Remove from oven, add pepperoni slices and cool on a wire rack for 3
minutes before serving.
Pizza Quatro Formaggi (Four Chesse Pizza)
Prepare the Pizza Margherita Recipe, but add asiago, gorgonzola, and parmesan cheese in addition to the regular mozzarella.
Vegetarian Pizza
Dough:
1 ea cake yeast
1 1/2 c lukewarm water
3 1/2 c whole wheat flour
1 t garlic powder
1 t salt
2 T oil
Cheeses:
8 oz Mozzarella, sliced
1/2 c Parmesan, grated
Sauce:
1 ea clove garlic minced
1/4 t basil
1 c mushrooms, sliced
1 T butter
2 T olive oil
1 ea bell pepper, chopped
1/2 c parsley, chopped
3 c plum tomatoes, chopped
1 t salt
Dough Preparation:
In bowl, dissolve yeast in lukewarm water.
In another bowl, combine flour, garlic powder, and salt. Add dissolved yeast.
Knead dough on floured board or table for 5 mins. Add oil and form dough into a ball. Place in bowl (or basket!) Cover, keep
warm about 2 hours until almost doubled.
Sauce Preparation:
In pan, saute garlic, basil and mushrooms in butter and oil for 5 minutes. Add pepper, parsley and tomatoes. Stir in salt. Cover,
cook over low flame for 45 min.
Preheat oven to 350 degrees (F), place dough on oiled pizza pan or cookie sheet, stretching into desired shape. Put cheese slices over dough,
pour sauce over slices, sprinkle Parmesan cheese over sauce.
Deep Pan Chicago Style Pizza
1 c Warm tap water (110-115 deg)
1 pk Active dry yeast
3 1/2 c Flour
1/2 c Coarse ground cornmeal
1 ts Salt
1/4 c Oil
Filling:
1 lb Mozzarella, sliced
1 lb Sausage, removed from the casing and crumbled
28 oz Can whole tomatoes, drained and coarsely crushed
2 Garlic cloves, minced
3 ts Dried oregano -or- 5 fresh basil leaves, shredded
4 tb Freshly grated Parmesan cheese
Crust:
Pour the warm water into a large mixing bowl and dissolve the
yeast with a fork. Add 1 c of flour, all of the cornmeal, salt,
and vegetable oil. Mix well with a spoon. Continue stirring
in the rest of the flour 1/2 c at a time, until the dough comes
away from the sides of the bowl.
Flour your hands and the work surface and kneed the ball of dough
until it is no longer sticky.
Let the dough rise in an oiled bowl, sealed with plastic wrap,
for 45 to 60 minutes in a warm place, until it is doubled in
bulk. Punch it down and kneed it briefly. Press it into an oiled
15-inch deep dish pizza pan, until it comes 2 inches up the sides
and is even on the bottom of the pan. Let the dough rise 15-20
minutes before filling.
Preheat the oven to 500 degrees (F).
While the dough is rising, prepare the filling. Cook the
crumbled sausage until it is no longer pink, drain it of its
excess fat. Drain and chop the tomatoes.
When the dough has finished its second rising, lay the cheese
over the dough shell. Then distribute the sausage and garlic
over the cheese. Top with the tomatoes. Sprinkle on the
seasonings and parmesan cheese.
Bake for 15 minutes at 500 degrees. Then lower the temperature to
400 degrees and bake for 25 to 35 minutes longer. Lift up a
section of the crust from time to time with a spatula to check on
its color. The crust will be golden brown when done.
Serve immediately.
Spicy Broccoli Aioli Pizza
2 ts Cornmeal
10 oz Can Pillsbury Refrigerated All Ready Pizza Crust
1/4 c Olive oil
4 Garlic cloves, chopped
2 tb Chopped shallots or onion
1 tb Balsamic vinegar
1/3 c Grated Romano or Parmesan
1/2 ts Dried basil leaves
1/2 ts Dried thyme leaves
1/2 ts Dried oregano leaves
1/4 ts Red pepper flakes
6 oz Sliced Havarti or Monterey Jack
16 oz Pkg Frozen Broccoli Cuts, thawed,
well drained
7 oz Jar roasted red peppers, drained, sliced
1/2 c Grated Parmesan or Romano
Heat oven to 425 degrees (F). Lightly grease 12 inch pizza pan or 13x9 inch pan; sprinkle with cornmeal. Unroll dough; press in
bottom and up sides of greased pan to form a rim. Bake for 5 to
8 minutes or until light golden brown.
In food processor bowl with metal blade or blender container,
combine oil, garlic, shallots, vinegar, Romano, basil, thyme,
oregano and red pepper flakes; process until smooth and set aside.
Arrange Havarti over partially baked crust. Place broccoli evenly
over cheese. Dollop oil mixture evenly over top. Arrange pepper
strips over broccoli; sprinkle with Parmesan cheese. Bake for
17 to 22 minutes or until edges of crust are deep golden brown.
Serve immediately.
Shrimp and Feta Greek Style Pizza
1 lb Uncooked med. Shrimp
1 Can PB Pizza dough (or hmade
1 tb Olive oil
2 1/2 oz Crumbled Feta Cheese
2 ts Rosemary crushed
1 tb Cornmeal
4 oz Shredded Mozzeralla cheese
2 Minced Garlic cloves
1/4 c Slice green onions
2 1/4 oz Can sliced ripe olives
Shell shrimp and set aside. Heat oven to 425 degrees (F). Grease
12 inch pizza pan or 13x9 inch pan; sprinkle with cornmeal. Place
dough in greased pan; starting at center press out with hands.
Sprinkle with mozzeralla cheese.
Heat olive oil in large skillet over med-high heat. Add shrimp and
garlic. Cook until shrimp are light pink, about 1 min., stirring
frequently. Spoon over mozzarella cheese. Sprinkle feta cheese,
green onions, rosemary and olives over shrimp.
Bake at 425 degrees for 18-22 min., or until crust is golden brown.
Cheesy Pepper and Mushroom Pizza
1 1/2 c Flour (or a little less)
1/2 ts Sugar
3/4 c Low-fat Cottage cheese,drained
1 Egg
1 ts Dried Basil, crushed
Med Green / Sweet Red Pepper
1 c Shredded Mozzarella Cheese
1 pk Active dry Yeast
1 ts Cooking oil
1 tb Cornmeal
2 tb Grated Parmesan Cheese
1 Clove Garlic, minced
1 c Sliced fresh Mushrooms
For crust, mix 3/4 cup of the flour, the yeast, sugar, and 1/4 t
salt. Add oil and 1/2 cup warm water. Beat with
electric mixer on low speed 30 seconds, scraping the bowl. Beat
on high speed 3 minutes. Stir in as much of the remaining flour
as you can. Then, knead in enough remaining flour to make a
moderately stiff dough that is smooth and elastic (5 minutes
total). Shape into a ball. Place in a greased bowl; turn once.
Cover; let rise in warm place till double (about 30 minutes).
Punch down. Cover; let rest 10 minutes.
On a floured surface roll dough into a 14 inch circle. Place on a pizza pan sprayed with Pam and sprinkled with the cornmeal. Build up edges slightly. Bake crust in 425 degree (F) oven about 10 minutes or lightly browned.
In a blender combine cottage cheese, egg, Parmesan cheese, basil,
garlic, and 1/8 t pepper. Cover; blend till smooth. Spread over
hot crust. Cut green pepper into rings. Place atop pizza with
mushrooms. Sprinkle with Mozzarella. Bake in 425 degree oven
till hot.
Spinach-Broccoli Deep Dish Pizza
1/2 recipe uncooked deep-dish dough crust
6 oz. shredded mozzarella cheese
1/2 can 28-oz. can Italian peeled tomatoes, drained, seeded and cut into chunks
1/2 bunch spinach, washed, stems removed, and lightly wilted (stir-fry)
1 cup broccoli flowerets, steamed for 3 minutes
3 cloves garlic, sliced thinly
1/4 cup shredded parmesan cheese
Spread dough in a greased deep-dish pan and up the sides. Par-bake the crust for four minutes. Put most of the mozzarella on
the crust, followed by the chunky tomatoes, spinach, broccoli, and garlic. Put the remainder of the mozzarella and the
parmesan on top and bake in preheated 450?F oven on lower rack or directly on the pizza stone for 30 minutes or until crust
is golden brown. Remove from pan and cool 5 minutes on a wire rack before cutting and serving.
Peppy Pizza
1 lb Lean ground beef
2 oz Pepperoni, Chopped
1/3 c Bread crumbs; Dry
1 Large egg
1/2 t Oregano leaves
1/4 t Salt
8 oz Tomato sauce; 1 Cn
8 oz Mushroom stem pieces, drained
1/4 c Ripe Olives; Pitted, Sliced
1 c Mozzarella Cheese; Shredded
Heat the oven to 400 degrees (F).
Mix ground beef, pepperoni, bread crumbs, egg, oregano leaves, salt and half of the tomato sauce.
Press the mixture evenly against the bottom and sides of an ungreased 10-inch pie pan.
Sprinkle the mushrooms and olives in the meat lined pan then pour the remaining tomato sauce over the vegetables.
Bake uncovered for 25 minutes.
Sprinkle the pie with the shredded cheese and bake an additional 5 minutes.
Cool for 5 minutes then cut into 6 wedges.
Note:
If a 10-inch pie pan is not available, use a 9-inch one but put a pan under it to catch the run off of juices.
Also you can use an 8 oz can of cut green beans or whole kernel corn in place of the mushrooms if desired.
Vegetarian Tomato-And-Onion Pizza
1 lb Plum tomatoes
2 tb Olive oil
1 lb Onions; sliced
1 Garlic clove; minced
1/2 c Dry white wine
1 ts Rosemary
1 tb Olive puree
2 Pizza Crusts
1 ts Oregano
Preheat oven to 375 degrees (F).
Wash tomatoes and cut off the stem ends. Cut into 1/3-inch lengthwise slices.
Heat oil in a non-stick saute pan and saute the onions over medium-high heat for about 5 minutes.
Add the garlic, white wine and rosemary and reduce heat to medium; cover and cook about 10 minutes or till liquid is mostly
absorbed. Stir in the olive puree.
Spread the onion-olive mixture over the pizza. Place the tomato slices on top and brush with remaining olive oil. Sprinkle with
oregano and bake.
Makes 2 Pizzas.
Garlic, Spinach and Feta Pizza
1 13" uncooked dough crust
extra virgin olive oil
1 bunch spinach, wilted
6 oz. feta cheese, crumbled
8 sun-dried tomato pieces, sliced
1 head garlic, roasted
Prepare wilted spinach by first thoroughly washing and drying, removing stems, and then stir-frying until wilted. Prepare
roasted garlic by skinning garlic, coating with olive oil, and baking covered for 20 minutes in a 350 degree (F) oven.
Top dough crust with olive oil, spinach, feta cheese, garlic, and sun-dried tomatoes. Bake in preheated 500 degree oven on pizza
stone for 8-10 minutes or until crust is golden brown and cheese is bubbly. Remove from oven and cool on a wire rack for
4 minutes before cutting into wedges and serving.
Spinach-Stuffed Pizza
1 uncooked deep-dish dough crust
Stuffing Mixture:
1 bunch spinach, washed, stems removed, and lightly wilted (stir-fry)
8 oz. shredded mozzarella cheese
2 oz. Canadian bacon slices, diced
1 tsp. oregano
2 cloves garlic, sliced thinly
2 oz. mushrooms, sliced
1/2 cup tomato sauce
Combine spinach, cheese, Canadian bacon, oregano, garlic, and mushrooms for stuffing mixture. Spread dough in a greased
deep-dish pan and up the sides for the bottom crust (approx. 16 oz. dough for 14" deep-dish). Par-bake the crust for four
minutes. Add stuffing mixture to bottom crust in deep-dish pan and cover with top crust (approx. 13 oz. dough). Seal the two
dough edges together with fingers and trim excess. Slit the top crust to allow steam to vent during baking. Add tomato sauce
topping and bake in preheated 450 degree (F) oven on lower rack or directly on the pizza stone for 45 minutes or until crust is golden
brown. Remove from pan and cool 5 minutes on a wire rack before cutting and serving.
Sausage-Stuffed Pizza
1 uncooked deep-dish dough crust
Stuffing Mixture:
8 oz. shredded mozzarella cheese
1/4 cup shredded parmesan cheese
1/4 lb. hot Italian sausage, browned/crumbled and drained
1/3 cup small pepperoni pieces
1/4 cup sliced black olives
1/4 cup sliced green olives
1/2 package frozen chopped spinach, thawed and drained
1 tsp. oregano
1 tablespoon chopped parsley
Combine all igredients of stuffing mixture. Spread dough for bottom crust in a greased deep-dish pan and up the sides to form the bottom crust (approx. 16 oz. dough for 14" deep-dish). Bake the bottom crust for four minutes. Add stuffing mixture to bottom crust in deep-dish pan and cover with top crust (approx. 13 oz. dough). Seal the two
dough edges together with fingers and trim excess. Slit the top crust to allow steam to vent during baking. Add tomato sauce
topping and bake in preheated 450 degree (F) oven on lower rack or directly on the pizza stone for 45 minutes or until crust is golden brown. Remove from pan and cool 5 minutes on a wire rack before cutting and serving.
Homemade Italian Pie
1 Premade pizza crust
1 T Crushed Oregano
1 T Dried Onion Flakes
1/2 t Salt
1/4 t Pepper
1/4 t Crushed dried parsley
1 T Italian Seasoning
1/4 t Garlic Powder
1 small can Tomato Paste
1 8 oz. Tomato Sauce
1 lb. Italian Sausage,
Browned & Drained
1 lb. Mozzarella Cheese, Shredded
Prepare crust as desired & set aside. Mix the next 9
ingredients together in saucepan. Simmer for 15 minutes.
In seperate pan, brown sausage. Drain. Place sauce on top
of unbaked crust. Top with sausage & cheese. Be creative
by adding pepperoni, mushrooms, onion, green pepper, or
any of your other favorite toppings. Bake at 425 degrees (F) until golden brown.
Creole Shrimp Pizza
1 medium onion, chopped
1 small green bell pepper, chopped
1 celery rib, chopped
1 large garlic clove, minced
1 tablespoon vegetable oil
1 14- to 16-ounce can whole peeled tomatoes including their
juice, chopped
1/4 teaspoon dried thyme, crumbled
cayenne to taste
1 pound small shrimp (about 48), shelled and deveined
yellow cornmeal for sprinkling pan
1/4 pound smoked mozzarella cheese, grated (about 1 cup)
1 recipe Pizza Crust
In a medium heavy saucepan cook onion, bell pepper, celery, and garlic
in oil, covered, over moderately low heat, stirring, until celery is
softened, about 10 minutes. Add tomatoes and juice, thyme, and
cayenne and simmer, uncovered, stirring, until mixture is very thick,
about 20 minutes. Season with salt and pepper. Sauce may be made 1
day ahead and chilled, covered.
Stir in shrimp and cook sauce, stirring, until shrimp are cooked through,
the liquid they give off is evaporated, and the sauce is thickened.
Preheat oven to 500 degree (F).
Sprinkle cornmeal on an oiled 14-inch black steel pizza pan or black
steel baking sheet. Roll out dough on a lightly floured surface into a
14-inch round and fit into pan. Sprinkle dough with half of mozzarella
and top with shrimp Creole, spreading mixture evenly, and remaining
cheese.
Bake pizza in lower third of an electric oven or on floor of a gas oven 10
minutes, or until crust is golden.
Portobello Mushroom Pizza
8 large portobello mushrooms (about 2 ounces each), stems
removed
4 tablespoons olive oil, plus more for drizzling
1 tablespoon balsamic vinegar
1/2 cup dry white wine
Coarse salt and freshly ground black pepper, to taste
8 sprigs fresh thyme, picked
1 bunch broccoli rabe, trimmed, cut into 1-inch pieces
2 cloves garlic, one clove thinly sliced, one clove minced
Pinch of red-pepper flakes
1 pint mixed pear tomatoes, yellow, red, and orange
1/4 cup loosely packed basil leaves, thinly sliced
1 bulb fennel, halved and thinly sliced with a Japanese mandoline
1/2 pound prosciutto or ham, thinly sliced
1 ball (about 1 pound) fresh mozzarella cheese, thinly sliced
3 ounces Parmesan cheese, shaved, more if needed
1/4 cup oil-cured black olives, pitted
- Heat oven to 400 degrees (F). Place 1 tablespoon olive oil in roasting pan. Arrange mushroom caps in a large roasting pan, bottom-side up.
Drizzle mushrooms with balsamic vinegar and wine. Season with salt
and pepper. Scatter thyme leaves and sprigs over mushrooms, and
cover the roasting pan with foil. Transfer to oven, and roast until
mushrooms are fork-tender and cooked through, about 25 to 30
minutes.
- Meanwhile, bring a large pot of salted water to a boil. Add broccoli
rabe, and cook until bright green and just tender, about 1 to 2 minutes.
Remove from heat, drain, and transfer to a bowl of ice water. When
cool, drain, and pat dry.
- Heat 1 tablespoon olive oil in a large saut?pan over medium heat.
Add sliced garlic, and cook until fragrant, about 30 seconds. Add
blanched broccoli rabe, red-pepper flakes, and season with salt and
pepper. Saut?until broccoli rabe is tender and heated through, about 3
to 4 minutes. Remove from heat, transfer rabe to a bowl, and return
skillet to heat.
- Add 1 tablespoon olive oil to skillet. Add minced garlic, and heat until
fragrant, about 30 seconds. Add cherry tomatoes and basil. Saut? tomatoes, shaking pan often until tomatoes just pop, about 3 to 4
minutes. Season with salt and pepper. Remove from heat, and set
aside. Return skillet to heat.
- Add 1 tablespoon olive oil to skillet. Add half of the fennel,
reserving the other half, which will be used as a topping. Season
with salt and pepper. Cook until limp, about 2 to 3 minutes. Remove
from heat, and set aside.
- Remove mushrooms from oven, and arrange on serving platter,
bottom-side up. Arrange toppings on mushrooms as desired. Layer
broccoli rabe with fresh tomatoes and mozzarella. Melt the cheese
by placing the mushroom pizzas under the broiler. Another flavorful
combination is prosciutto, fennel, shaved Parmesan, and chopped
olives. Drizzle mushroom pizzas with olive oil, and serve
immediately.
Curry Chicken Pizza
13" pizza base, bought or home-made, cooked
2 T green curry paste
1 T chilli oil
3/4 lb. chicken tenderloins, or thinly sliced chicken breast
1/2 cup fruit chutney
8 cucumber slices
1/2 cup plain yoghurt
1/4 cup chopped coriander or parsley
Spread pizza base with curry paste to within 1/2" from the edge.
Grill for about 2 minutes or until hot. Heat oil in a frying pan
and cook chicken 2 - 3 minutes or until cooked through. Top
pizza base with chicken. Spoon chutney into centre of the pizza
with the cucumber. Mix yoghurt and coriander together. Spoon into
centre of pizza and serve immediately. This may be made with pita
bread as well.
Quick and Easy Garden Pizza
Ingredients and preparation for crust:
2 packages of crescent rolls. Unroll flat and place pieces to cover bottom of cookie sheet. Press up around the sides to form crust edge. Bake 5-10 minutes and cool.
Pizza mixture:
2 8-ounce packages of cream cheese, softened
3/4 cup salad dressing
1/4 cup skim milk
1 teaspoon of dillweed
1 teaspoon of basil
1 teaspoon of garlic salt
Preparation:
1. Mix all ingredients together and spread over cooled crust.
2. Cut up broccoli, cauliflower, green peppers, onions, carrots, and sliced black olives.
3. Press them into cream-cheese mixture.
4. Top with grated cheese of your choice.
Bake pizza in lower third of an electric oven or on floor of a gas oven 10 minutes, or until crust is golden.
