Antonio's Super Bowl Day Brunch Pizza
1 1/2 cups canned ham, cubed into 1/2 inch square
1/2 cup green bell pepper, diced
1/2 cup red bell pepper, diced
1 teaspoon dry crushed parsley
2 tablespoons vegetable oil
2 cups shredded sharp cheddar cheese
1 1/2 cups thawed frozen hash brown potatoes, crumbled
1/8 teaspoon white pepper
1 teaspoon minced garlic
1/4 cup onion diced
1/4 teaspoon salt
6 large eggs
1 refrigerated pizza crust
Spread the dough over a 12 or 13 inch pan and let rise for 30 minutes. In a skillet over medium heat saute the onions and the garlic in the vegetable oil for about 5 minutes or until tender. Add the red and green bell peppers, parsley and the ham and saute for about 5 or 6 minutes. Season with the salt and pepper and blend. Remove from the heat to cool and preheat the oven to 425F. In a large bowl add the ham mixture, cheddar cheese and the hash brown potatoes and blend and mix these ingredients thoroughly. Spread this mixture over the pizza evenly, crack the eggs sunny side up on the pizza. This will be a 6 inch slice pizza, so place the eggs in a position so that each slice will have an egg. Bake the pizza until the bottom has turned a golden brown and the eggs have cooked. Remove from the oven and let cool a minute and then slice and serve.
Barbecue Chicken Pizza
1 pizza crust
6 ounces boneless, skinless, chicken breasts
2 teaspoons olive oil
1/4 cup barbecue sauce
1/2 medium red onion, thinly sliced
1/2 green bell pepper, diced
1/2 cup shredded Monterey jack cheese
1/4 cup fresh cilantro leaves
Prepare Pizza Crust. Preheat oven to 500F. Slice chicken into 1/4 inch thick strips. Bring 4 cups water to a boil in large saucepan over high heat. Stir in chicken; cover and remove from heat. Let stand 3 to 4 minutes or until chicken is no longer pink in center. Drain; set aside. Brush oil evenly over prepared crust. Spread barbecue sauce over crust leaving 1 inch border. Arrange onions over sauce. Top with chicken, bell peppers and cheese. Bake 10 minutes or until crust is dark golden brown. Sprinkle with cilantro and cut into wedges.
Basic Pizza Dough Recipe
4 1/2 cups unbleached, all purpose white flour
1 teaspoon salt
1/4 cup olive oil
2 packages dry yeast
1 1/2 cups warm water; 110F
2 teaspoons light brown sugar
Measure 1/2 cup warm water into a 2 cup container and stir in the brown sugar. Make sure water is warm, not hot; too hot will kill the yeast. Dissolve the 2 packages of dried yeast in the water and set it aside for 5 minutes. Will become frothy. Sift 4 cups of the flour and the salt into a large mixing bowl. Make a depression in the middle of the flour and pour in 3/4 of the olive oil and 1 cup of warm water. When the yeast is ready, add it also. Dust your kneading surface with flour, then mix the ingredients in the bowl with your hands. Place dough ball on the floured surface and knead from 8 to 10 minutes. Add flour to the kneading surface if the dough is too sticky or wet. Eventually the dough will become elastic. Rub the insides of a clean bowl with the remaining olive oil and place the dough in it, coating the dough with olive oil by turning it in the bowl. Cover with a clean cloth and let rise in warm, draft free place until double in size, 1 1/2 hours to 2 hours. When dough has risen, divide into two halves, then roll each out on floured surface. A round shape may be cut out with table knife using 12 inch bowl or plate as template. Sufficient for 2 12 inch thin crust pizzas or 1 12 inch thick crust. Before filling and baking, form rim around outer ring of pizza dough to hold ingredients better. Brush the inside area of the dough, not the rim, with olive oil and let the dough sit in a warm place and rise a little before filling. Makes 2 crusts.
Basic Pizza Sauce
14 ounces diced tomatoes
2 cloves garlic, minced
1 1/2 teaspoons brown sugar
1 1/2 teaspoons kosher salt
1 teaspoon Greek or Mediterranean oregano
1/2 teaspoon crushed red chile
1 teaspoon Italian seasoning
1/2 cup red wine
1 tablespoon extra virgin olive oil
Puree the undrained tomatoes, garlic, brown sugar, salt and spices. Pour mixture along with wine and oil into a saucepan and simmer for 10 minutes, stirring occasionally. Remove from heat and allow to cool down before using. Makes 2 1/2 cups.
Broccoli Aioli Pizza
2 teaspoons cornmeal
10 ounce can Pillsbury refrigerated pizza crust
Toppings:
1/4 cup olive oil
4 garlic cloves, chopped
2 tablespoons chopped shallots or onion
1 tablespoon balsamic vinegar
1/3 cup grated Romano or Parmesan
1/2 teaspoon dried basil leaves
1/2 teaspoon dried thyme leaves
1/2 teaspoon dried oregano leaves
1/4 teaspoon red pepper flakes
6 ounces sliced Havarti or Monterey jack cheese
16 ounce package frozen broccoli cuts, thawed, well drained
7 ounce jar roasted red peppers, drained, sliced into 2 x 1/4 inch strips
1/2 cup grated Parmesan or Romano
Heat oven to 425F. Lightly grease 12 inch pizza pan or 13 x 9 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. 8 servings.
Broccoli and Cheddar Pizza
1 tablespoon + 2 teaspoons olive oil
3 garlic cloves, minced
2 cups thawed frozen chopped broccoli
1/2 cup part skim ricotta cheese
1 pizza crust dough
1 teaspoon sesame seed
3 ounces Cheddar, shredded
3 ounces part skim, mozzarella shredded
2 teaspoons grated Parmesan cheese
dash of pepper
Preheat oven to 425F. In a 10 inch nonstick skillet heat oil; add garlic and cook over medium heat, stirring frequently, until golden brown, about 1 minute. Add broccoli and cook, stirring occasionally, until broccoli is thoroughly heated, 3 to 4 minutes. Remove from heat; stir in ricotta cheese and set aside. Spray 12 inch round pizza pan with nonstick cooking spray; fit pizza crust dough into pan. Spread broccoli mixture evenly over dough, leaving 1/2 inch of outer edge of dough uncovered. Sprinkle sesame seed over outer edge of dough. Sprinkle cheddar and mozzarella cheeses over broccoli mixture, then sprinkle with Parmesan cheese and pepper. Bake until pizza crust is lightly browned, 15 to 20 minutes.
Buffalo Chicken Wing Pizza
3/4 pound chicken pieces
2 tablespoons Creole seasoning
1/2 cup flour
1/2 cup oil, for frying chicken
1/2 cup chicken wing sauce, ready made or 3 ounces hot sauce
6 tablespoons butter, melted
1/4 cup blue cheese dressing
4 ounces mozzarella cheese, shredded
3 tablespoons blue cheese, crumbled
1 medium pizza crust
Mix flour and Cajun seasoning in a plastic bag. Put chicken pieces in the bag and shake until coated with flour mix. Heat oil in a fry pan. Add chicken and cook, turning occasionally, for about 20 minutes. Preheat oven to 425F. Remove chicken and allow to cool enough to handle. Chop chicken into pieces about 1/2 inch in diameter. Shake approximately 2 teaspoons of hot sauce onto the chicken or to taste. Spread pizza dough onto greased pan, about 14 inch diameter. Mix chicken wing sauce with blue cheese dressing. Spread the sauce mixture onto the pizza dough. Spread the pieces of chicken onto top of the sauce. Sprinkle shredded mozzarella over the chicken. Sprinkle the crumbled blue cheese on to of the mozzarella. Bake at 425F for about 20 minutes or until cheese is lightly browned.
Canadian Bacon Pizza
1 12 inch pizza crust, unbaked
1 cup pizza sauce
2/3 cup shredded mozzarella cheese
6 ounces Canadian bacon, cut in bits
1/2 cup thinly sliced fresh mushrooms
1 small green or red bell pepper, cut in rings
1/2 teaspoon crushed dried oregano
1/2 teaspoon crushed dried basil
crushed red pepper flakes
Preheat oven to 450F. Place the unbaked pizza crust on an ungreased nonstick pizza pan. Spread the pizza sauce over the crust, leaving a 1 inch border around the rim. Sprinkle with half of the cheese. Arrange the Canadian bacon on top of the cheese, covering evenly. Top with mushroom slices and bell pepper rings. Sprinkle evenly with oregano, basil and red pepper flakes. Top with remaining cheese. Bake for 13 to 15 minutes, until the crust is crisp and the cheese is melted and browned.
Caribbean Pizza
1 pizza crust
8 ounces tomato sauce
30 ounces black beans, rinsed and drained
8 ounces crushed pineapple, drained
4 teaspoons lime juice
2 tablespoons fresh cilantro, chopped
6 ounces mozzarella cheese, shredded
Preheat oven to 425F. Bake crust for 5 minutes. Spread tomato sauce over partially baked crust. Top with the black beans and pineapple. Drizzle the lime juice over the top. Evenly sprinkle the cilantro and mozzarella cheese on top. Return to the oven and bake for 12 to 14 minutes or until edges of crust are turning golden and cheese is melted in the center. You can make your own crust, use the refrigerated dough or a premade crust like Boboli for this recipe. If using premade, you do not need to partially bake it first unless you want a firmer crust.
Cheesy Pepper and Mushroom Pizza
1 1/2 cups flour
1/2 teaspoon sugar
3/4 cup low fat cottage cheese, drained
1 egg
1 teaspoon dried basil, crushed
1 medium green or sweet red pepper
1 cup shredded mozzarella cheese
1 package active dry yeast
1 teaspoon cooking oil
1 tablespoon cornmeal
2 tablespoons grated Parmesan cheese
1 clove garlic, minced
1 cup sliced fresh mushrooms
For crust, mix 3/4 cup of the flour, the yeast, sugar and 1/4 teaspoon salt. Add oil and 1/2 cup warm water; 120 to 130F. 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 425F oven about 10 minutes or lightly browned. In a blender combine cottage cheese, egg, Parmesan cheese, basil, garlic and 1/8 teaspoon pepper. Cover; blend till smooth. Spread over hot crust. Cut green pepper into rings. Place atop pizza with mushrooms. Sprinkle with Mozzarella. Bake in 425F oven till hot. 6 servings.
Four Seasons Pizza
Pizza Dough, recipe follows
2 cups grated mozzarella
2 cups grated Fontina
6 ounces button mushrooms, sliced
3 tablespoons olive oil
salt and pepper
1/2 pound steamed clams
1 tomato
8 thin slices prosciutto, cut into julienne
1 1/2 cups Tomato Sauce, recipe follows
2 tablespoons basil, chiffonade
1 tablespoon grated Parmesan
Prepare the dough 1 hour prior to making pizza. Divide the dough into 4 6 ounce balls. Allow to rise until ready to shape. Preheat oven with pizza stone to 500F. Prepare the toppings. In a bowl, combine the mozzarella and Fontina. In a small saute pan, over high heat, saute the mushrooms in the olive oil until done. Season with salt and pepper. Transfer to a plate and allow to cool. Reserve. Remove the meat from the steamed clams and reserve. Discard the shells. Slice the tomato into at least 6 thin round slices. Reserve. To assemble the pizzas: Place a ball of dough on floured board and stretch to about 10 or 12 inches. Repeat with 2 additional balls. Divide last dough ball into 6 pieces, and roll each one into 10 inch strips. Divide tomato sauce evenly on dough circles leaving a small rim. Divide the cheese on top of each pizza. Carefully place 2 strips of dough over each pizza so that you have 4 quarters which represent the 4 seasons. Garnish each quarter: 1 with tomato, 1 with clams, 1 with mushrooms and 1 with prosciutto julienne. Slide pizza onto hot pizza stone. Bake for 7 to 8 minutes or until the crust is golden brown. Remove from the oven and transfer to a serving plate. Sprinkle basil over tomato section and grated Parmesan over the mushroom section. Serve immediately.
Pizza Dough:
1 package active dry or fresh yeast
1 teaspoon honey
1 cup warm water, 105 to 115F
3 cups all purpose flour
1 teaspoon kosher salt
1 tablespoons extra virgin olive oil, plus additional for brushing
In a small bowl, dissolve the yeast and honey in 1/4 cup warm water. In a mixer fitted with a dough hook, combine the flour and the salt. Add the oil, the yeast mixture, and the remaining 3/4 cup of water and mix on low speed until the dough comes cleanly away from the sides of the bowl and clusters around the dough hook, about 5 minutes. The pizza dough can also be made in a food processor fitted with the steel blade. Pulse once or twice, add the remaining ingredients, and process until the dough begins to form a ball. Turn the dough out onto a clean work surface and knead by hand 2 or 3 minutes longer. The dough should be smooth and firm. Cover the dough with a clean, damp towel and let it rise in a warm spot for about 30 minutes. When ready, the dough will stretch as it is lightly pulled. Divide the dough into 4 balls, about 6 ounces each. Work each ball by pulling down the sides and tucking under the bottom of the ball. Repeat 4 or 5 times. Then on a smooth, unfloured surface, roll the ball under the palm of your hand until the top of the dough is smooth and firm, about 1 minute. Cover the dough with a damp towel and let rest 15 to 20 minutes. At this point, the balls can be wrapped in plastic and refrigerated for up to 2 days. Makes 4 8 inch pizzas.
Tomato Sauce:
2 tablespoons olive oil
1 small onion, minced
3 cloves garlic, minced
1 tablespoon tomato paste
2 pounds Roma tomatoes, peeled, seeded, and diced
1 cup homemade chicken stock or store bought, heated
3 ounces butter, cut into small pieces
1/4 cup basil, chiffonade
salt and freshly ground black pepper
In a medium saucepan, heat the olive oil. Over medium heat, saute the onions until soft, about 5 minutes. Add the garlic and cook 1 minute longer. Add the tomato paste, tomatoes and cook for 3 minutes. Add the chicken stock and simmer for 20 minutes or until sauce thickens. Strain into a clean saucepan. Whisk in butter, piece by piece. Add basil. Taste and adjust seasoning with salt and pepper. Use as needed. Makes 2 1/2 cups.
Garlic Pizza
12 cloves smoked garlic, peeled and sliced
2 small Boboli pizza crusts
1 teaspoon olive oil
3/4 cup grated mozzarella cheese
3 tablespoons soft goat cheese
1/2 cup chopped precooked chicken, ham or prosciutto
Preheat oven to 450F. Place pizza crusts on baking tray. Lightly coat each with olive oil. Sprinkle with mozzarella, leaving a bare crust along edges. Top each with garlic, crumbled goat cheese and ham or chicken. Bake 7 to 10 minutes, until cheese is well melted. Serve hot.
Hawaiian Pineapple Pizza
1 16 ounce package hot roll mix
1 8 ounce can pizza sauce
1/2 pound thinly sliced fully cooked ham, cut into 1/2 inch strips
1 green sweet pepper, sliced into thin rings
1 20 ounce can pineapple tidbits, drained
1 cup shredded mozzarella cheese
2 tablespoons grated Parmesan or Romano cheese
Grease a 13 inch pizza pan; set aside. Prepare hot roll mix according to package directions for pizza crust. Shape dough into a ball. On a lightly floured surface, roll dough into a circle 1 inch larger than pizza pan. Transfer dough to pizza pan. Build up edges slightly. Prick generously with a fork. Do not let rise. Bake in a 425F oven for 10 to 12 minutes or until lightly browned. Spread pizza sauce over hot crust. Top with ham, green sweet pepper rings and pineapple tidbits. Sprinkle with mozzarella cheese and Parmesan or Romano cheese. Bake about 12 minutes more or until cheese melts and sauce is bubbly. Makes 4 to 5 servings.
Ligurian Pizza
2 tablespoons olive oil
2 cups flour
1/2 teaspoon salt
1 tablespoon brewers yeast
1 cup warm water
1 cup tomato paste
1/2 cup chopped fresh basil leaves
4 minced garlic cloves
1 chopped onion
16 pitted black olives
8 ounces anchovies or sardines
Mix yeast and warm water add yeast and water to 1/4 cup flour allow to ferment one hour in warm place Mix the rest of the flour and salt or salt substitute add fermented yeast and olive oil add more flour if necessary to create uniform, shiny dough allow dough to rise for two hours in a warm place divide dough into 2 to 8 balls add more flour if necessary press balls of dough to fit pans lightly fry onions and garlic in olive oil; do not brown mix onion, garlic, basil and tomato paste spread mixture on dough, leaving 1/2 inch margins cut anchovies and olives into strips distribute strips on pizzas bake in oven at 475F for 10 to 15 minuets, until crust margins are well brown
Margherita Pizza
3/4 pound pizza dough
semolina or cornmeal for dusting
1 tablespoon olive oil, preferably extra virgin
1/2 cup tomato sauce
2 ounces mozzarella, cheese, sliced 1/8 inch thick
salt and freshly ground black pepper to taste
1/2 cup loosely packed fresh basil leaves
1/4 cup freshly grated Parmesan cheese
Place a pizza stone, baking tiles or an inverted baking sheet on the bottom or on the lowest rack of a cold oven; preheat for 30 minutes to 500F or the highest setting. Place dough on a lightly floured surface and pat into a disk. Use a rolling pin or your hands to roll or stretch the dough into a circle that is 1/4 inch thick and 10 to 12 inches in diameter. Transfer to a semolina or cornmeal dusted pizza peel or inverted baking sheet. Brush the dough with a little of the olive oil to the edge. Spread tomato sauce over the dough to within 1/2 inch of the edge. Distribute mozzarella slices over the tomato sauce and season with salt and pepper. Arrange basil leaves over the mozzarella, reserving a few for garnish if you wish. Sprinkle with Parmesan. Drizzle with the remaining olive oil. Carefully slide the pizza onto the heated pizza stone and bake for 6 to 8 minutes or until the bottom is crisp and browned and the top is bubbling. Garnish with the reserved basil leaves, if desired.
Mexican Pizza
For dough:
1 cup plus 2 tablespoons warm water
1/4 ounce package active dry yeast; 2 1/2 teaspoons
1/2 teaspoon sugar
3 tablespoons peanut oil
2 1/3 cups all purpose flour
2/3 cup cornmeal plus additional for sprinkling pizza pan
1 teaspoon salt
1/2 teaspoon ground cumin
For sauce:
1 1/2 pounds fresh tomatillos, husks discarded
1 small onion, sliced thin
2 garlic cloves, sliced thin
2 tablespoons peanut oil
1/4 cup packed fresh coriander sprigs, washed, dried and chopped
1 tablespoon fresh lime juice
Toppings:
1 pound fresh chorizo, casings discarded
1 1/2 cups grated Mexican blend cheese or Cheddar
2 fresh poblano chilies, roasted and cut into thin strips
2 scallions, sliced thin
1/4 cup thinly sliced drained pimento stuffed green olives
1/4 cup cooked black beans, rinsed if canned
Make dough:
In a small saucepan heat 1/2 cup water to 110F and transfer to a large bowl. Stir in yeast and sugar and let stand 5 minutes or until foamy. Stir in remaining water and dough ingredients to form a dough and on a lightly floured surface knead until smooth and elastic, about 10 minutes. Put dough in a lightly oiled deep bowl, turning to coat and let rise, covered loosely, in a warm place until doubled in bulk, about 1 hour. Alternatively, let dough rise, covered loosely, in refrigerator overnight or until doubled in bulk.
Make sauce:
In a 4 quart saucepan of boiling water blanch tomatillos 1 minute and drain in a colander. Cut each tomatillo into 8 wedges. In a large heavy skillet cook onion and garlic in oil over moderate heat, stirring occasionally, until onion is pale golden. Add tomatillos and cook over moderate heat, stirring occasionally, until tomatillos are softened and mixture is reduced to about 1 1/4 cups. Cool mixture slightly and in a food processor puree until smooth. Transfer sauce to a bowl and stir in coriander, lime juice and salt to taste.
In a large heavy skillet cook sausage over moderately high heat, stirring and breaking up lumps, until cooked through and browned. Transfer sausage with a slotted spoon to paper towels to drain. Preheat oven to 525F and adjust oven rack on top shelf. Sprinkle a 16 inch perforated pizza pan with additional cornmeal. Punch down dough and on a lightly floured work surface with a floured rolling pin roll out into a 17 inch circle. Fit dough into pan, forming an edge and bake 5 minutes. Spread sauce over partially cooked dough, leaving a 1/2 inch border around edge and sprinkle with sausage, cheese, chilies, scallions, olives and beans. Bake pizza 10 minutes or until cheese is melted and crust is pale golden.
To Roast Peppers
Using a long handled fork, char the peppers over an open flame, turning them, for 2 to 3 minutes or until the skins are blackened. Or broil the peppers on the rack of a broiler pan under a preheated broiler about 2 inches from the heat, turning them every 5 minutes, for 15 to 25 minutes or until the skins are blistered and charred. Transfer the peppers to a bowl and let them steam, covered, until they are cool enough to handle. Keeping the peppers whole, peel them starting at the blossom end, cut off the tops and discard the seeds and ribs.
Mushroom and Sun Dried Tomato Pizza
2 cups mushrooms; sliced
2 tablespoons oil
1/2 cup pizza or tomato sauce
1 12 inch pizza base
1 cup cheddar cheese, shredded
4 sun dried tomatoes; cut in strips
Saute mushrooms in oil 2 minutes. Spread sauce on base; sprinkle cheese over. Top with mushrooms and tomatoes. Bake at 450F for 10 minutes.
Pastrami Pizza
1/4 cup melted butter
1/2 teaspoon dried basil
1/4 teaspoon dried oregano
1/8 teaspoon pepper
1 loaf French bread, split lengthwise
1 jar spaghetti sauce
1/4 cup chopped green pepper
1/4 cup chopped olives
2 tablespoons sliced green onion
1 1/2 cups shredded mozzarella cheese
1 large tomato
1/4 cup grated Parmesan cheese
pastrami, as desired
Stir together melted margarine, basil oregano and pepper. Brush over cut sides of bread halves. Place bread, spread side up on a large baking sheet. Top both loaf halves with pastrami slices. In small bowl, mix spaghetti sauce, peppers, olives and green onion. Spread over pastrami. Bake in a 400F oven for 15 minutes. Top with mozzarella cheese, tomato and Parmesan cheese. Return to oven. Bake 3 to 5 minutes or until cheese melts.
Pepperoni Pizza
1 12 inch prepared pizza crust
1/2 cup pizza or spaghetti sauce
1 8 ounce package shredded Mozzarella cheese
20 slices pepperoni
Place crust on cookie sheet. Spread crust with pizza sauce. Top with cheese and pepperoni. Bake at 450F for 10 to 12 minutes or until cheese is melted and crust is golden brown. Makes 4 to 6 servings.
Pizza Roquefort
1 precooked pizza dough
pizza sauce
1/2 pound Roquefort cheese
1 pound Mozzarella; somewhat thick slices, not shredded
dried oregano
8 large Spanish green olives
Oven preheated at 400F. With your precooked pizza dough from this section you can start to prepare your pizza recipe. Spoon a little extra pizza sauce over the dough create another smooth and light coating. In the following order, lay out these ingredients so that they cover the entire pizza. Do not leave much room at all for an empty crust. This isn't a pizza that you will eat with your hands. Next place the olives around the pizza so that when you slice it into eight pieces each piece will have it's own olive. Sprinkle oregano liberally over the cheese. Bake in the oven for about 15 minutes. Slice into eight pieces and serve.
Raspberry Cheesecake Cookie Pizza
3/4 cup butter or margarine
3/4 cup sugar
1 egg yolk
1 teaspoon vanilla
1 1/2 cups all purpose flour
8 ounces cream cheese, softened
1 egg
1 tablespoon sugar
1/3 cup seedless raspberry preserves
1/4 cup sliced almonds, toasted
Beat the butter or margarine in a large mixing bowl with an electric mixer on medium to high speed for 30 seconds. Add the 3/4 cup sugar and beat till combined. Beat in egg yolk and vanilla till combined. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour with a wooden spoon. Spread dough in a lightly greased 12 or 13 inch pizza pan. Bake in a 350F oven about 25 minutes or till golden. Meanwhile, beat together cream cheese, 1 egg and the 1 tablespoon sugar till smooth. Spread over hot crust to within 1/2 inch of the edge. Dollop reserve on top. With a knife, carefully swirl preserve to marble. Sprinkle with almond. Bake 5 to 10 minutes more or till filling is set. Cool in pan on a wire rack. Cut in wedges. Store in refrigerator. Makes 12 to 16 servings.
Roasted Red Pepper Pizza
2 tablespoons cornmeal
3/4 cup pizza sauce
4 ounces thinly sliced prosciutto
8 ounces provolone cheese
1 tablespoon fresh chives or 1 tablespoon fresh basil leaves
10 ounce can Pillsbury pizza crust or homemade crust
1/2 cup green bell pepper strips
7 ounce jar roasted red peppers
2 1/4 ounces ripe sliced black olives
1 teaspoon dried chives
1 teaspoon dried basil
Heat oven to 425F. Grease 12 inch pizza pan or 13 x 9 inch pan. Sprinkle cornmeal evenly over bottom of pan. Place dough in center of pan and press out with hands. Spoon pizza sauce evenly over crust. Top with green pepper, onions, prosciutto and roasted red peppers. Arrange cheese slices over top. Sprinkle with olives, chives and basil. Bake at 425F for 20 to 25 minutes or until crust is deep golden brown. Let stand for 5 minutes. Serves 8.
Santa Fe Bacon Pizza
1 6 inch Italian bread shell
1 teaspoon olive oil
1/4 cup chopped cooked chicken breast
1/4 cup shredded Monterey Jack with jalapeno peppers cheese
2 slices bacon, cut into 1/2 inch pieces, crisply cooked
1 small tomato, chopped
1 green onion, chopped
Brush bread shell with oil. Layer with remaining ingredients. Place directly on oven rack. Bake at 450F for 5 to 8 minutes or until cheese is melted. Cut into 4 wedges. Makes 2 servings
Sicilian Deep Dish Pizza
1 tablespoon olive oil
4 tomatoes
4 cups biscuit baking mix
1 cup cold water
1/2 cup dry bread crumbs
2 cups shredded mozzarella cheese, divided
1 medium green bell pepper, seeded and julienned
2 ounces salami, thinly sliced
1 teaspoon crushed dried oregano
1/2 teaspoon ground black pepper
1/4 teaspoon garlic powder
Preheat oven to 400F. Lightly coat a 14 inch deep dish pizza pan with olive oil. Slice tomatoes 1/4 inch thick and place on paper towels to drain while making crust. In a medium bowl, combine baking mix with cold water; mix with a wooden spoon until a dough forms. Turn out on a lightly floured surface and knead until smooth, about 2 minutes. Evenly pat dough into bottom of prepared pan and sprinkle with bread crumbs. Top with half the cheese then all of the green bell pepper and salami. Arrange reserved tomato slices on top and sprinkle with oregano, pepper and garlic powder. Top with remaining mozzarella cheese and bake for 30 minutes or until crust is done and cheese is melted and bubbly. Serves 6.
Southwest Beef and Chile Pizza
1 pound lean ground beef
1/4 teaspoon salt
1 12 inch prebaked Italian bread shell
1 1/4 cups prepared mild thick and chunky salsa
1 1/2 cups shredded Mexican cheese blend or Monterey Jack cheese
1 4 ounce can diced green chilies, drained well
2 medium plum tomatoes, seeded, coarsely chopped
1/3 cup thin red onion slivers
2 tablespoons chopped fresh cilantro
Heat oven to 450F. In large nonstick skillet, brown ground beef over medium heat 8 to 10 minutes or until beef is no longer pink, breaking up into 3/4 inch crumbles. Season with salt; remove from skillet with slotted spoon. Place bread shell on ungreased pizza pan or large baking sheet. Spread salsa over shell; sprinkle with 1/2 of cheese. Top evenly with beef, chilies, tomatoes, red onion and remaining cheese. Bake in 450F over for 11 to 13 minutes or until topping is hot and cheese is melted. Sprinkle with cilantro; cut into 8 wedges. Serve immediately. Makes 4 servings.
Thin Crust Pizza Dough
1 cup plus 2 tablespoons warm water; 110F
2 tablespoons plus 1 teaspoon extra virgin olive oil
1 tablespoon sugar
2 teaspoons salt
3 cups bread flour
1/4 cup plus 2 tablespoons semolina flour
3 tablespoons dough relaxer; optional
3 teaspoons instant active dry yeast
Add all the ingredients in the bread pan of bread machine. Process according to manufacturer's instructions for a dough setting. Meanwhile preheat the pizza stone or tiles to 450F for 30 minutes. Prepare your favorite toppings. When the bread machine has completed the dough cycle, remove the dough from the pan to a lightly oiled surface. Knead the dough several times and form the dough into an oval; cover with a towel and let rest for 10 minutes. Dough may be refrigerated at this point and stored until ready to use. To store each batch of dough, spray a plastic bag with nonstick spray and place the dough in it. Store no longer than 7 to 10 days or if frozen for up to 2 months. If refrigerated or frozen prior to use, allow the portions to come to room temperature before they are rolled out. Roll and stretch the dough into a 14 inch circle. Place the dough on the prepared peel. Brush the dough with some olive oil and layer your ingredients. Bake for approximately 15 minutes or until golden brown on the bottom and the top is bubbly.
Three Cheese Pineapple Pizza
1 fresh pineapple
1 tablespoon chopped fresh oregano leaves or 1 teaspoon dried oregano leaves, crushed
1 12 inch prepared pizza crust
1/2 cup shredded mozzarella cheese
1/2 cup shredded Cheddar cheese
1/2 cup crumbled feta cheese
1/3 cup sliced ripe olives
Twist off crown from pineapple. Cut pineapple lengthwise in half. Cover and refrigerate one half for later use. Cut remaining half in half. Core and skin fruit; chop fruit to make 1 1/2 cups. Place fruit in colander. Stir in oregano; set aside. Sprinkle pizza crust with mozzarella. Spoon pineapple mixture over mozzarella; sprinkle with Cheddar, feta and olives. Bake at 400F, 20 to 25 minutes or until cheese melts. Makes 8 servings.
Tuna Pizza
1 pizza dough base
1 teaspoon olive oil
14 ounces tomatoes, skinned and sliced
4 ounces grated Cheddar cheese
7 ounce can tuna, drained
1/2 teaspoon mixed herbs
salt and pepper
7 to 10 black olives, stoned
Preheat oven to 425F. Make the pizza base and roll out to a 10 inch round. Brush with oil and arrange the sliced tomatoes on the dough. Sprinkle with half the cheese. Arrange the tuna evenly around the outside of the pizza and sprinkle with the mixed herbs. Season well. Finish with a layer of cheese. Arrange the olives in a ring near the center of the circle. Brush with oil and cook in the preheated oven. Turn the oven down after 10 minutes 375F for the remaining 15 to 20 minutes cooking time. Serve immediately.
Vegetable Pizza
1/2 package Pepperidge Farm� Frozen Puff Pastry Sheets; 1 sheet
2 teaspoon vegetable oil
1 cup small broccoli flowerets
1 cup sliced mushrooms
1/2 cup chopped green or red pepper
1 small onion, chopped
3/4 cup pasta sauce
1 1/2 cups shredded mozzarella or Swiss cheese
Thaw pastry sheet at room temperature 30 minutes. Preheat oven to 400F. Unfold pastry on lightly floured surface. Roll into 15 x 10 inch rectangle and place on baking sheet. Prick thoroughly with fork. Bake 10 minutes. Heat oil in skillet. Add broccoli, mushrooms, pepper and onion and cook until tender. Spread pasta sauce over crust to within 1/2 inch of edges. Top with vegetable mixture. Sprinkle with cheese. Bake 5 minutes or until cheese melts. Cut into 8 pieces. Makes 4 servings
White Pizza
12 inch round prepared pizza dough
1/4 to 1/2 cup olive oil
1 jar vidalia onions and sweet peppers
salt and cracked black pepper to taste
1 tablespoon fresh rosemary, minced
1 1/2 cups shredded mozzarella cheese
Heat oven to 425F. Roll dough to pan size. Use 2 tablespoons olive oil to spread on pizza pan. Place pizza dough on pan. Add vidalia onions and peppers to cover the dough. Sprinkle remaining oil evenly over onions. Add salt, cracked pepper and rosemary evenly over onions. Sprinkle the cheese on top. Bake 15 to 20 minutes.
White Pizza with Mascarpone and Smoked Mozzarella
8 ounces grated smoked mozzarella
1 teaspoon chopped fresh thyme or 1/2 teaspoon dried
1 teaspoon chopped fresh oregano or 1/2 teaspoon dried
2 garlic cloves
1/2 cup ricotta cheese
1/4 cup mascarpone
salt and freshly ground black pepper
1 large Boboli pizza shell
1 tablespoon olive oil
Preheat the oven to 450F. Grate the smoked mozzarella; if using fresh herbs, chop enough thyme and oregano to measure 1 teaspoon each. Chop the 2 garlic cloves. In a small bowl, blend the 1/2 cup ricotta and 1/4 cup mascarpone together well and season with salt and plenty of ground black pepper. Place the pizza shell on a large baking pan and brush it with the 1 tablespoon olive oil; with a spatula, spread the ricotta mixture evenly over the shell. Sprinkle the grated smoked mozzarella over the top, then scatter the 1 teaspoon each of fresh herbs and the 2 chopped garlic cloves over the mozzarella. Bake the pizza for 15 minutes or until hot and bubbly. Remove the pizza from the oven and let it rest a minute of two before cutting into wedges. Serve.
Zucchini Pizza
1 1/2 pounds lean ground beef
2 cups zucchini, diced
12 ounces mozzarella cheese, shredded
1/2 cup diced green pepper
3/4 cup fresh mushrooms, sliced
1 cup pizza sauce
1 tablespoon fennel seed
1/4 cup chopped onion
salt and pepper to taste
Brown ground beef in skillet until no longer pink; drain. Add fennel seed, salt and pepper, onion, zucchini and green pepper. Cook over medium heat until vegetables start to become soft. Stir in pizza sauce. Top with shredded mozzarella cheese and mushrooms. Cover and continue cooking until cheese is bubbly and mushrooms are cooked. Additional favorite pizza toppings can be added.
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