Pizza!!


Let’s have Pizza!!

“When the moon hits your eye like a big Pizza Pie, that’s Amore…”

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BACON CHEESEBURGER PIZZA
1/2 lb. ground beef
1 small onion, chopped
1 pre-baked Italian bread shell crust (1 pound)
½ cup ketchup and mustard (50/50 proportion)
6 bacon strips, cooked and crumbled
20 dill pickle coin slices
2 c. (8 oz.) shredded Mozzarella cheese
2 c. (8 oz.) shredded Cheddar cheese
1 t. grill seasoning

In a skillet, cook beef and onion til beef is no longer pink; drain and set aside. Place crust on an ungreased (12 inch) pizza pan. Spread with ketchup and mustard sauce. Top with beef mixture, bacon, pickles and cheeses. Sprinkle with grill seasoning. Bake 450° for 8-10 minutes or til cheese is melted.
(yield: 8 slices)


Mega Meatball Pizza

Recipe courtesy Rachael Ray

 

  • 1 pizza dough, store bought or from your favorite pizza shop
  • A palm full all-purpose flour or cornmeal
  • EVOO, for drizzling, plus 2 tablespoons – 2 turns of the pan
  • 2 tablespoons finely chopped rosemary leaves, a couple of sprigs
  • Coarse salt
  • 1 1/2 pounds ground sirloin
  • 1 medium onion, finely chopped
  • 4 to 6 cloves garlic, finely chopped
  • Black pepper
  • 1 (6-ounce) can tomato paste
  • 1/2 cup grated Parmigiano
  • A handful flat-leaf parsley, chopped
  • 1 teaspoon dried oregano
  • 3/4 pound fresh mozzarella or brick mozzarella, sliced or grated

Preheat oven to 425 degrees F.

On a round pizza stone or pan or on a rectangular baking sheet, usingflour or cornmeal to dust the dough, spread out the dough to form yourcrust. If you are using a baking sheet, drizzle pan with extra-virginolive oil then set crust in place. Poke the pizza dough in severalareas with the tines of a fork. Drizzle the dough with extra-virginolive oil then season it with finely chopped rosemary and a littlesalt. Place in oven 10 minutes.

Heat alarge skillet over medium high heat. Add 2 tablespoons extra-virginolive oil, 2 turns of the pan, then the meat. Brown and crumble meat acouple of minutes, then add onions and garlic. Season the meat withsalt and pepper then work in the tomato paste using the back of awooden spoon to combine. Stir in the cheese, parsley and oregano.

Remove pizza crust from oven and top with meat. Arrange cheese over thepizza, working to edges. Return the pizza to the oven and bake untilcheese is golden, another 10 to 12 minutes.


‘Pizza Hut’ style Pizza Dough

Tender, chewy, dare we say ‘commercial’ tasting. This dough uses two leaveners to achieve that chain restaurant texture.

  • 1 1/3 cup water
  • 2 teaspoons sugar
  • 1 1/4 teaspoons salt
  • 2 tablespoons olive oil
  • 2 tablespoons cornmeal
  • 2 cups unbleached all purpose flour
  • 1 cup bread flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 3/8 teaspoon MSG (optional)
  • 1 1/2 teaspoons yeast

 

(You may use all-purpose flour for this recipe if doing it by hand).

Bread machine: Add ingredients to machine bread pan in order given or as per manufacturer’s instructions. Set to ‘dough’ mode.

Food processor:

Place water, sugar, salt and olive oil in bowl of food processor andpulse to dissolve sugar and salt. Add yeast, bread flour, all purposeflour other dry ingredients. Process until a soft ball forms. Removefrom machine and allow to rest, covered with a tea towel, about 45minutes.

Dough hook:

Place water, sugar, salt and olive oil in bowl of mixer and dissolvesugar and salt. Stir in yeast, bread flour, all purpose flour, otherdry ingredients and knead with dough hook to form a soft, but not-toosticky dough (about 8 minutes). Remove from machine and allow to rest,covered with a tea towel about 45 minutes.

BY HAND:

In this case, use only all-purpose flour. Place water, sugar, salt andolive oil in bowl and dissolve sugar and salt. Stir in yeast, allpurpose flour, other dry ingredients and knead to form a soft, butnot-too sticky dough (about 8-l0 minutes). Allow to rest, covered witha tea towel about 45 minutes.

(*) For a breadier pizza dough – depending on taste and recipe requirements, you can add an additional 1/4 tsp. yeast.

Deflate dough very gently before using and allow it to rest a further15 minutes before using in a recipe. You may refrigerate dough in anoiled plastic bag for up to two days.


Dave & Busters CheeseburgerPizza

Ingredients

1 tbsp. Cornmeal
8-10 oz. Pizza dough
2 tbsp. olive oil
3 tbsp. Ketcup/mustard mix (50/50 mix of ketchup and mustard)
3/4 cup Amercian shredded cheese mixture
1 cup chargrilled burger
2 tbsp. Kosher pickle slices (julienned)
2tbsp. Sliced red onions
1/2 cup mozzarella cheese, shredded
Garnish: 1 tbsp. Spicy ketchup
1 tbsp. Real crispybacon bits 2 slices tomatoes
1/2 cup shredded lettuce
2 tbsp. Diced onions

Preparation:

1. Dip the pizza dough in flour and roll out the pizza dough to form a 10-11 inch circle. Place on a pan that has been lightly dusted with cornmeal.
2. Ladle on ketchup/mustard mixture and spread almost to edges.
3. Place cheeseburger cheese evenly over pizza.
4. Place the chargrilled diced burger, pickles, red onions, and the shredded mozzarella cheese.
Bake the pizza in a preheated oven at 450 degrees for about 12-15 minutes.
5. When the pizza is cooked, remove from the oven and place the following items on top evenly to the edges: spicy ketchup, crispy crumbled bacon bits, shredded lettuce, tomato slices, diced onions.

Notes:
The American cheese is a mixture of yellow and white shredded American cheeses, mixed with a pinch of seasoning (use your favorite type).

Servings: 1 pizza


Mexican Pizza
Recipe courtesy Paula Deen

Yield: 6 servings

1 tablespoon vegetable oil
3/4 cup sliced fresh mushrooms
3/4 cup chopped green bell pepper
2 (12-inch) pizza crusts or frozen cheese pizzas
2 (16-ounce) jars chunky salsa
2 (8-ounce) packages shredded Mexican cheese (Monterey Jack, Cheddar, and other mild cheeses combined)
1 (2 1/4-ounce) can sliced black olives
1 cup chopped cooked ham
Shredded lettuce
Sour cream

Position the oven rack at the lowest level. If you have a pizza stone, place it in the oven on the rack. Preheat the oven to 425 degrees F.

Heat the oil in a small saucepan and cook the mushrooms and green pepper over medium heat until crisp-tender, about 2 minutes. Cut the crusts into biscuit sized pieces using a biscuit cutter. Distribute the vegetables evenly over the crusts. Reserve 1 cup of the salsa and spoon the remaining salsa evenly over the pizzas. If you don’t have a pizza stone, place the pizzas on a baking sheet. They won’t be as crisp as they would be if you placed them directly on the rack, but this is a lot less messy.

Bake the pizzas for 10 to 12 minutes, then sprinkle with the cheese. Bake for 7 minutes more. Serve the pizza slices topped with the reserved salsa, olives, cooked ham, shredded lettuce, and sour cream.

Cook’s Tip: For a Greek style pizza, use olives, tapenade, spinach, and feta cheese. For an Italian style pizza, use tomato sauce and provolone cheese.


Breakfast Pizza

My TA’s favorite breakfast treat!!!!

1 Prepared Pizza Shell
1 pkg. hash browns
salt and pepper to taste
1 small onion, chopped
1 roll of bulk hot sausage and/or Box of cooked bacon
bag of shredded cheese
¼ stick of melted butter
6 eggs

1. Preheat oven to 350 degrees.
2. Brown sausage/bacon in frying pan. Drain off fat. If you use the pre-prepared bacon just crisp up in microwave and crumble. You can use both bacon and sausage or one of each (I usually make two pizzas with one of each when I make these). Set aside and keep warm.
3. Spread the melted butter on the crust(s) and set aside.
4. Sprinkle some of the cheese on the melted to act as glue for the next thing.
5. Saute the onions in the residual fat in the frying pan until clear and add the hash browns. Salt and pepper to taste. You can add a little of the butter if you have some leftover. Stir them all around to get some little brown pieces but you don’t have to cook them until they are brown and crunchy. Just needs to be hot. Spread the hash browns all over the crust when done.
6. Scramble the eggs and a little water to it to make them fluffy. Immediately place the hot eggs all over the hash browns.
7. Sprinkle your cooked meat on top of the eggs.
8. Sprinkle your remaining cheese all over the pizza.
9. Bake until hot for about 15 minutes or until cheese is melted.


BBQ Chicken Pizza 

Makes 4 servings 

     ” This is an easy not-too-sweet, delicious alternative to tomato sauce based pizzas! Sure to satisfy everyone. Use any kind of barbeque sauce and it will still be a winner! ”
 

 Ingredients 
 

3 boneless chicken breast halves, cooked and cubed
1 cup hickory flavored barbecue sauce
1 tablespoon honey
1 teaspoon molasses
1/3 cup brown sugar
1/2 bunch fresh cilantro, chopped
1 (12 inch) pre-baked pizza crust
1 cup smoked Gouda cheese, shredded
1 cup thinly sliced red onoin

Directions 

1 Preheat oven to 425 degrees F (220 degrees C). In a saucepan overmedium high heat, combine chicken, barbeque sauce, honey, molasses, brownsugar and cilantro. Bring to a boil.

2 Spread chicken mixture evenly over pizza crust, and top with cheeseand onions. Bake for 15 to 20 minutes, or until cheese is melted.
 


How to Make a Pizza Party

Pizza Dough

1/4 cup warm water (about 110 degrees)
1 envelope active dry yeast
1 teaspoon sugar
4 cups bread flour
1/2 teaspoon salt
1 1/4 cups cold water
1 tablespoon olive oil
Yellow cornmeal, for sprinkling the baking sheet
 

In a bowl, combine warm water, yeast, and sugar. Stir to combine. Inthe food processor, combine flour and salt and pulse. Add the yeast mixture,cold water, and oil. Pulse until a ball is formed: this will happen quickly,be careful not to overwork the dough. Scrape dough out onto a lightly flouredcounter and knead for several minutes until dough is smooth. Allow doughto rest for 2 to 3 minutes. Place dough in oiled bowl and allow to riseat room temperature for about 1 hour. 

Punch dough down, divide into 2 to 4 balls, let rise another 30 minutes. 

Heat up pizza stone in a 500 degree F oven. Form a 10 to14-inch pizzacrust and place on a piece of parchment paper sprinkled with yellow cornmeal.Place topping on the crust and place the pizza, with the parchment paperin the oven on the pizza stone or on hot inverted cookie sheet (not aluminum).Bake until golden, about 10 minutes.

Sausage, Tomato, and Artichoke Heart Variation:

1/2 pound hot Italian sausage, casing discarded and thesausage chopped
1/2 cup finely chopped onion
1 large garlic clove, minced
1/2 teaspoon crumbled dried oregano
1/2 teaspoon crumbled dried basil
1 (14-ounce) can Italian tomatoes, drained, chopped fine,and drained well again in a colander
1 (6-ounce) jar marinated artichoke hearts, drained,rinsed and patted dry
1/2 cup coarsely grated mozzarella
1/3 cup freshly grated Parmesan
Salt and freshly ground black pepper

In a small heavy skillet cook the sausage over moderate heat, stirring,until it is cooked through, transfer with a slotted spoon to a bowl, anddiscard all but 1 tablespoon of the fat remaining in the skillet. In thefat cook the garlic, oregano, basil, and salt and pepper, to taste overmoderately low heat, stirring, until the onion is soft and transfer theonion mixture to the bowl. 

Top uncooked pizza dough rounds with sausage mixture, tomatoes, artichokehearts, mozzarella, Parmesan, and salt and pepper, to taste and bake thepizzas on the bottom rack of a preheated oven for 10 to 12 minutes, oruntil the crusts are golden brown.

Prosciutto and Arugula Pizza Variation:

1 cup small to medium arugula leaves
4 ounces mozzarella (preferably fresh)
1 cup pizza sauce, or other tomato sauce
6 very thin slices prosciutto

Trim any tough stems from arugula and thinly slice the cheese. 

Top pizza dough with pizza sauce, spreading with back of a spoon towithin 1/2-inch of edge. 

Arrange mozzarella slices evenly over sauce. 

Bake the pizza for 6 to 7 minutes, or until dough is crisp and browned,and transfer with a metal spatula to a cutting board. 

Scatter arugula over pizza and arrange prosciutto slices on top.

Carmelized Onion, Radicchio, and Goat Cheese Pizzettes:

1 pound red onions, thinly sliced (4 cups)
3 tablespoons olive oil
1 1/2 tablespoons balsamic vinegar
1/2 pound radicchio, chopped (3 1/2 cups)
Salt and freshly ground black pepper 
3 ounces soft mild goat cheese, crumbled
2 teaspoons fresh thyme, chopped

In a 12-inch heavy skillet over moderate heat, cook onions in oil, stirringfrequently, until deep golden, about 15 minutes. Remove from heat and stirin vinegar, radicchio, and salt and pepper, to taste. 

Top uncooked pizza dough with onion mixture, goat cheese and thyme,leaving a 3/4-inch border. 

Pizza with Stuffed Crust:
Roll out pizza. Pipe ricotta around the edge of the round and foldthe edges over. Or, cut mozzarella into logs and place on the edges ofthe round and fold over the edges. Top with desired toppings and bake asabove.

Calzone: 
Roll out dough balls to about 9-inch rounds. Place fillings over halfof each round. Fold plain dough half over filling, forming half circles.Pinch edges together to seal. Transfer to baking sheet. Cut 3 slits intop to let steam escape. Bake until golden brown, about 15 minutes

Calzone with Cheese, Sausage, and Roasted Red Pepper:

1 large red bell pepper
2 tablespoons olive oil
1 1/4 pounds red onions, sliced
4 sweet or spicy Italian sausages, casings removed
3 cups (packed) coarsely grated mozzarella (about 12 ounces)
12 ounces ricotta
4 teaspoons dried oregano
Salt and freshly ground black pepper 

Char bell pepper over gas flame or in broiler until blackened on allsides. Enclose in paper bag and let stand 10 minutes. Peel, seed, and slicepepper. Alternatively, use jarred roasted pepper. 

In heavy large skillet over medium-high heat, heat olive oil. Add redonions; saute until brown, about 25 minutes. Set aside. In heavy mediumskillet over medium heat, saute sausage until cooked through, breakinginto 1/2-inch pieces with spoon, about 15 minutes. Set aside. Mix bothcheeses and oregano in bowl, season with salt and pepper to taste. 

If making 4 calzones, spread 1/3 cup cheese mixture on half of eachround of uncooked calzone dough, leaving 3/4-inch border. Cover cheeseon each with 1/4 of onions, 1/3 cup cheese mixture, 1/4 of sausage, 1/3cup cheese mixture, then 1/4 of bell peppers. Fold plain dough halves overfilling, forming half circles. Pinch edges of dough firmly together toseal.

Three-cheese Spinach Calzones:

2 (10-ounce) package frozen chopped spinach, thawed, squeezed dry
6 green onions, chopped
1 cup part-skim ricotta
1 cup crumbled Gorgonzola or blue cheese (about 4 ounces)
2 cups (packed) grated Fontina (about 8 ounces)
Salt and freshly ground black pepper

Mix spinach, onions, ricotta, Gorgonzola, and Fontina in medium bowlto blend. Season with salt and pepper. 

Foccacia: 
Oil a cookie sheet. Roll out dough and place in cookie sheet. Makeindentations with your fingertips. Top with desired flavorings and toppings.Let rise in warm place about 1 hour and then bake until golden. 

Garlic and Rosemary Focaccia: 
6 large garlic cloves, halved lengthwise 1/2 cup olive oil 1 tablespooncoarsely chopped fresh rosemary Coarse salt, for sprinkling Freshly groundblack pepper, for sprinkling 

Preheat oven to 300 degrees F. 

Combine garlic and oil in a very small metal bowl and set on a bakingsheet. Bake in lower third of oven for 1 hour. Cool on a rack 30 minutes.Pour oil through a small sieve into another bowl and discard garlic. Rollout the focaccia, drizzle with some garlic oil and sprinkle with rosemary,coarse salt, and pepper, and bake until golden brown. 

Thyme Focaccia and Parmesan Focaccia:
2 teaspoons minced fresh thyme leaves 1/2 cup coarsely grated ParmesanCoarse salt for sprinkling Freshly ground black pepper for sprinkling 

For thyme focaccia, knead thyme into dough -after 1st rest. 

For Parmesan focaccia, sprinkle dough with Parmesan before baking 

Sprinkle both doughs with salt and pepper before baking. 
 

Yield: 2 14-inch pizzas


Game Plan: Pizza Party

Up to 2 weeks ahead: Make pizza dough and freeze 

2 days ahead: Roast, peel, sliced bell peppers 

1 day ahead: Defrost pizza dough in fridge Make sausagetopping Make cheese mixture 

On the day: Bring pizza dough to room temperature andproof Bring sausage mixture to room temperature Assemble and bake pizzas,calzones and foccacia
 


Grilled Pizza Rustica

Recipe courtesy Rocco DiSpirito

2 cups tomato puree
1 pound Italian melting cheese, such as fontina, coarselygrated
4 ounces prosciutto di Parma
1 small red onion, peeled and thinly sliced
1/4 cup capers
1/2 cup roasted red peppers, drained and thinly sliced
4 ounces freshly grated pecorino Romano
4 ounces bel paese, sliced
1/2 cup jarred Italian eggplant
4 jumbo shrimp, halved, de-veined, and grilled
4 sprigs basil, leaves only, roughly torn
Salt and freshly ground pepper
1/2 cup olive oil, plus more for greasing the pans
Grilled Pizza Dough, recipe follows

Preheat a grill with coals on one half and bricks on the other (so thatthere is a hot and cool side). Assemble all of your topping ingredientson a big platter. 

Lightly oil a sheet pan and roll and stretch one ball of dough untilit is approximately 12-inches in length and 8-inches across. It is notnecessary to make a perfect circle, but the dough should be an even thicknessof 1/8-inch. Carefully stretch the dough onto the hot side of the grilland cook until the dough puffs on top, crisps on the bottom, and grillmarks appear, about 1 to 2 minutes. 

Flip the dough onto the cool side of the grill and brush the cookedside with olive oil. Quickly and sparingly assemble the toppings of yourchoice, such as tomato puree, fontina, and prosciutto di Parma, capers,and red peppers; or tomato puree, pecorino Romano, bel paese, grilled jumboshrimp, and jarred Italian eggplant. Garnish with torn basil leaves. Feelfree to improvise the toppings and come up with your own. 

Once the pizza has been dressed, season it with salt and pepper, totaste, drag it over to the hot side of the grill, and cook until the ingredientsare heated through. (If the pizza browns too quickly, pull it to the coolside and cover the grill to finish cooking.) Using a wide spatula or twopairs of tongs, carefully lift the pizza onto a cutting board and divideinto 6 or 8 pieces. Serve right away. Repeat with the remaining dough.

Grilled Pizza Dough:
1 1/3 cups lukewarm water
1 package active dry yeast
1 tablespoon molasses
2 1/2 tablespoons kosher salt
2 1/2 tablespoons olive oil, plus more for coating
2 cups bread flour
1 1/2 cups unbleached all purpose flour
1/4 cup whole wheat flour

In a large bowl, combine the water, yeast, and molasses and stir gentlyto mix. Set aside for five minutes until bubbly and foamy. Add the salt,to taste, and oil and stir to mix. 

In a separate bowl, whisk together the flours. Add the flours to theyeast mixture and stir with a wooden spoon until a dough forms and pullsaway from the sides of the bowl. 

Divide the dough into six equal pieces. Roll into balls and place onan oiled baking pan. Brush the balls with olive oil and cover with plasticwrap. Let rise in a warm place for 20 minutes. 

When the grill is ready, oil a second baking sheet and flatten one ballof dough into a 10 to 12-inch piece about 1/8-inch thick. A perfect circleis less crucial than even thickness. 

Cook’s Note: Dough can be held for 1 day in the refrigerator. Let sit1 hour at room temperature before grilling.
 

Yield: 6 to 8 appetizer servings
 


Easy Pizza Dough

Recipe courtesy Kathleen Daelemans

3 1/2 cups unbleached, all-purpose flour
2 packages dry active yeast
1 teaspoon salt
1/2 teaspoon sugar
1 1/2 cups lukewarm water from the tap
1/2 teaspoon olive oil
Flour, for the work surface
Cornmeal, to dust

In a mixing bowl fitted with a dough hook, place flour, yeast, saltand sugar. While mixer is running, gradually add water and knead on lowspeed until dough is firm and smooth, about 10 minutes. 

Turn machine off. Pour oil down inside of bowl. Turn on low once morefor 15 seconds to coat inside of bowl and all surfaces of dough with theoil. Cover bowl with plastic wrap. Let dough rise in warm spot until doubledin bulk, about 2 hours. 

Preheat oven to 500 degrees F. 

If using a pizza stone, place stone in oven on bottom rack, preheatoven 1 hour ahead. Punch dough down, cut in half. Place half of the doughon generously floured work surface. By hand, form dough loosely into aball and stretch into a circle. Using a floured rolling pin, roll doughinto large circle until very thin. Don’t worry if your circle isn’t perfectand if you get a hole just pinch the edges back together. 

To prevent dough from sticking to counter, turn over the dough and sprinklewith flour. Also, flour the counter top and rolling pin as needed. Sprinklepizza peel or cookie sheet generously with cornmeal. Transfer dough topizza peel or cookie sheet with no lip. Add toppings. Slide dough ontopizza stone or place cookie sheet with pizza on bottom rack. 

Bake 10 to 12 minutes or until golden. Roll out remaining dough and topwith desired toppings or freeze in freezer bags.


Basic Pizza Dough – Processor Method

Recipe courtesy Emeril Lagasse, 2001

1 package active dry yeast
1 cup warm water (110 degrees F.)
2 1/2 to 3 cups flour, plus more if necessary
1 1/2 teaspoons salt
1 1/2 tablespoons extra-virgin olive oil

In a small bowl, combine yeast with water, olive oil, salt and stirwell to proof. After 5 minutes, transfer to the bowl of a food processoralong with flour, salt, and olive oil and process until the dough formsa ball. The dough should be soft but not sticky. If it is too sticky, adda bit more flour and process for another minute. 

Transfer dough to a lightly floured work surface and knead dough for2 to 3 minutes, adding enough additional flour if necessary to form a smoothand elastic dough. Dough should not be sticky. Transfer dough to a lightlyoiled 2 or 3 quart bowl and turn to coat dough with oil. Cover with a damptowel and let rise in a warm place until doubled in size, usually at least1 hour. 

Preheat oven to 500 degrees F and if you have one, place a pizza stoneon the bottom rack of the oven. 

Divide dough into 2 portions (for 2 (12-inch) pizzas) and form intoballs. (See note below for calzones.) Place on a lightly oiled baking sheetand cover with a damp towel. Let rest for 15 minutes, then transfer toa lightly floured surface, shape as desired and roll out to a thicknessof 1/2-inch. Transfer dough to a pizza peel and top with toppings of choice.Transfer to the preheated pizza stone and bake until crispy and goldenbrown, usually 12 to 18 minutes (depending on the toppings). Remove fromthe oven with a metal peel or spatula and serve immediately. 

Note: For calzones, divide the dough into 4 equal portions and forminto 4 balls. Place on a lightly oiled baking sheet and cover with a damptowel. Let rest for 15 minutes, then transfer to a lightly floured surfaceand roll out into 4 6-inch circles. Place filling of choice in the centerof one side of each circle, then fold dough over filling to meet edgesof filled side. Crimp edges with a fork or your fingers, then cut a smallslit in the top of the calzone to allow steam to escape while cooking.Cook on a preheated pizza stone in a preheated 475 degree oven for about8 to 10 minutes, or until well-browned. Remove from the oven with a metalpeel or spatula and serve immediately.
 

Yield: 2 (12-inch) pizzas, serving 4 to 6
Prep Time: 5 minutes
Cook Time: 30 minutes


Herbed Potato and Pancetta Pizza

From Food Network Kitchens

Pizza Dough:
1/2 cup warm water (about 105 degrees F.)
3/4 teaspoon active dry yeast
1 1/2 tablespoons extra-virgin olive oil, plus more forbrushing the bowl
1 1/4 to 1 1/2 cups bread flour
1 teaspoon sugar
3/4 teaspoon kosher salt 
Cornmeal, as needed
Potato and Pancetta Topping:
6 tablespoons extra-virgin olive oil
1 tablespoon roughly chopped fresh rosemary
2 teaspoons roughly chopped fresh thyme
1/4 teaspoon crushed red pepper flakes
2 teaspoons kosher salt
5 cloves garlic, very thinly sliced
2 medium waxy-style potatoes (about 3/4 pound), peeledand sliced wafer thin on a mandolin
Freshly ground black pepper
3 ounces pancetta, roughly chopped
1/2 cup ricotta
White truffle oil, as needed (optional)
Equipment: pizza peel and stone

To make the dough: In a small bowl mix 2 tablespoons of the water withthe yeast, and set aside until foamy, about 10 minutes. Stir in the remainingwater and the olive oil. 

In a large bowl, whisk together 1 1/4 cups of the flour, sugar, andsalt. Make a well in the center of the flour mixture and pour in the yeastmixture. Using a wooden spoon or by hand, stir small amounts of the flourinto the liquid, mixing until a rough shaggy dough is formed. 

Turn the dough out onto a lightly floured work surface. Knead the doughuntil it is smooth and elastic, about 5 minutes. (If the dough is verywet, add enough flour to prevent the dough from sticking.) Form the doughinto a ball. 

Brush a medium bowl with oil, then rotate the dough in the bowl to coatit. Set the dough seam-side down in the bowl, and cover tightly with plasticwrap. Set it aside at room temperature, until the dough has doubled insize, about 1 1/2 to 2 hours. 

Place a rack in the center of the oven. Place a pizza stone on a rackand preheat the oven to 450 degrees F. 

Using your hands, punch down the dough. Using a floured rolling pin,flatten the dough into a disc and carefully stretch or roll it into a 12-to 14-inch round about 1/8-inch thick. Slide the round of dough onto apizza peel dusted generously with cornmeal. Cover with a towel and letrest for 20 minutes. 

To make the potato and pancetta topping: Combine the oil, rosemary,thyme, crushed pepper, salt, and garlic in a large skillet. Place the skilletover medium heat and cook, stirring, until fragrant, about 3 to 4 minutes.Add the potatoes, and cook, stirring, until somewhat soft, about 3 minutes.Remove from the heat and season with pepper, to taste. Strain the potatoesin a sieve over a bowl. Brush the top of the pizza round with some of thestrained oil. Using a fork, pull the potato slices apart as best you can,and cover the dough with them in an overlapping pattern, leaving a 1/2-inchorder around the edges. Strew the pancetta over the potato mixture andspoon dollops of ricotta over the top. Slide the pizza dough off the peelonto the stone and bake until the cheese is hot and bubbly and the bottomof the crust is crisp, about 15 minutes. 

Transfer the pizza to a serving platter and drizzle with truffle oil,if using; season with pepper, to taste. Cut the pizza into wedges and serve. 
 

Yield: about 2 to 4 servings
 


Spicy Chicken Pizza

Recipe courtesy Wolfgang Puck

3 cups (about 1 pound) skinned, boned and cubed chicken
1/2 cup plus 1 tablespoon peanut oil
3 1/2 tablespoons lime juice
2 teaspoons chopped jalapeno pepper
Pinch chopped cilantro 
Salt
Pizza dough, recipe follows
3 cups grated mozzarella
2 cups grated fontina
1 pound (about 6) plum tomatoes, ends removed and cutinto thin slices
1/2 cup eggplant, cubed and sautied or grilled
1/2 cup onion, sliced, grilled and chopped
Chopped chives, for garnish
4 teaspoons Parmesan, grated

Arrange the cubed chicken in a medium bowl and toss with 1/2 cup oliveoil, lime juice, jalapeno and cilantro. Season lightly with salt. Let marinatefor about 1 hour, refrigerated. 

In a skillet large enough to hold all of the chicken in 1 layer, heatthe remaining 1 tablespoon oil. Sauti the chicken just to brown on allsides. 

Preheat the oven to 525 degrees F. Brush the rolled out pizza doughlightly with oil and top the pizza dough with the mozzarella, fontina,plum tomatoes, eggplant, onion, chives, Parmesan, and chicken. Place onthe pizza stone and cook for 15 to 20 minutes, or until done.

Pizza Dough:
1 package active dry or fresh yeast
1 teaspoon honey
1 cup warm water (105 to 115 degrees)
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, yeast mixture, and the remaining 3/4 cup of water and mixon low speed until the dough comes cleanly away from the sides of the bowland clusters around the dough hook, about 5 minutes. (The pizza dough canalso be made in a food processor fitted with the steel blade. Pulse onceor twice, add the remaining ingredients, and process until the dough beginsto form a ball). 

Turn the dough out onto a clean work surface and knead by hand 2 or3 minutes longer. The dough should be smooth and firm. Cover the doughwith 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 bypulling down the sides and tucking under the bottom of the ball. Repeat4 or 5 times. Then on a smooth, unfloured surface, roll the ball underthe palm of your hand until the top of the dough is smooth and firm, about1 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 forup to 2 days. 

To prepare each pizza, dip the ball of dough into flour, shake off theexcess flour, place the dough on a clean, lightly floured surface, andstart to stretch the dough. Press down on the center, spreading the doughinto an 8-inch circle, with the outer border a little thicker than theinner circle. If you find this difficult to do, use a small rolling pinto roll out the dough.

Yield: 8 servings

 


New Mexico Pizza
 

Refried beans
Salsa
Boboli shells
Ham, diced
Few meatballs, diced
Cayenne, to taste
Chili powder, to taste
Cheese, diced
Guacamole

Spread a thin layer of beans and salsa on Boboli shell. Mix togetherham, meatballs, cayenne and chili powder together in a bowl until the meatis seasoned. Put meat mix on top of the salsa layer. Finish with cheeseand bake in a 350 degree oven for about 15 to 20 minutes until the cheeseis melted and slightly brown. Finish with guacamole and serve.
 

Yield: 12 servings


BLT Pizza

1 Italian bread shell (12 inch) 
1/3 cup Kraft Mayo Real Mayonnaise 
4 plum tomatoes sliced 
1/2 cup Kraft Shredded Low-Moisture Whole-Milk MozzarellaCheese 
8 slices Oscar Mayer Bacon, cut into quarters, cooked 
1 cup torn romaine lettuce 
 

Spread bread shell with mayo; layer with tomatoes, cheese 
and bacon.
Bake at 450 F for 5 to 7 minutes or until cheese melts.
Top with lettuce, cut into wedges.
Makes 4 servings


White Pizza

2 cups shredded Mozzarella cheese
1/2 cup chopped onion
2 teaspoons McCormick California Style Blend Garlic Powder
1/2 teaspoon McCormick Basil Leaves
1/2 teaspoon McCormick Oregano Leaves
Olive oil
2 tablespoons grated Parmesan cheese
Prepared pizza crust 

Toss together Mozzarella cheese, onion, Garlic Powder, 
Basil Leaves, and Oregano Leaves. Lightly brush top of 
pizza crust with olive oil. Sprinkle cheese mixture over 
crust. Top with Parmesan cheese. 
Bake according to pizza crust package directions. 
Makes 1 pizza
 
 


Pizza Carbonara
 

1 teaspoon butter
1 grilled dough
4 ounces fresh spinach linguine
2 strips thick cut bacon, sliced on the bias in 1/8-inchthickness
1 large egg
1/3 cup Locatelli romano cheese (grated)
1/4 cup Italian parsley, finely chopped
Salt and freshly ground black pepper

Place butter in a saute pan over a medium heat. Cook bacon until crispy,remove from the heat and place contents of pan in a mixing bowl. Allowbacon and fat to cool, slightly. Add eggs and cheese and mix well. Cookpasta until al dente and toss with other ingredients. Place on top of grilleddough and place under a broiler until the mixture raises slightly (about3 to 5 minutes). Season to taste with salt and pepper.

Yield: 1 medium pizza


Chicago Style Deep Dish Italian Sausage and PepperPizza

Recipe courtesy of Emeril Laggase, 1999

2 tablespoons olive oil
4 cups thinly sliced yellow onions
Salt
Freshly ground black pepper
4 cups thinly sliced green bell peppers
1 pound Italian sausage links, cut into 1/2-inch pieces
1 recipe of Basic Pizza Dough
12 ounces grated mozzarella cheese
2 cups tomato sauce
2 tablespoons dried oregano

Preheat the oven to 400 degrees F. In a large saute pan, over mediumheat, add the oil. When the oil is hot, add the onions. Season with saltand pepper. Saute for 2 minutes. Add the peppers. Season with salt andpepper. Continue to saute for 3 minutes. Remove from the heat and set aside.In a large saute pan, over medium heat, add the sausage and render for4 to 6 minutes. Remove and drain on paper towels. Divide the dough in halfand roll into a 14-inch circle, about 1/2-inch thick. Press the dough into2 greased 12-inch deep-dish pizza pans. Sprinkle each pizza with 6 ouncesof the grated cheese. Spoon 1/2 of the onion and pepper mixture over eachpizza. Sprinkle 1/2 of the sausage over the onion mixture on each pizza.Spread 1 cup of the tomato sauce over the top of each pizza. Sprinkle eachpizza with 1 tablespoon of oregano. Bake the pizzas for 25 to 30 minutesor until golden brown. Remove the pizza from the oven and cut into individualservings. 

Yield: 2 (12-inch) pizzas
Difficulty: Easy


Crazy Crust Pizza

1 lb. ground beef
1 cup flour
1/2 tsp dried Italian seasoning
1/4 tsp. salt
1/8 tsp. pepper
2/3 cup milk
2 eggs
1/4 cup chopped onion
1 (4oz.)can mushrooms pieces and stems
1 (8oz.) can pizza sauce
4 oz. shredded mozzarella cheese

Heat oven to 425. Grease 12 inch pizza pan. In skillet brown groundbeef until cooked. Drain. In small bowl combine 1 cup flour, Italian seasoning,salt, pepper, milk and eggs; blend until smooth. Pour batter into greasedpan, tilting until batter covers bottom, spoon beef over batter. Top withonion and mushrooms. Bake at 425 on lowest oven rack for 25-30 minutes.Spoon pizza sauce over pizza, sprinkle with cheese. Bake an additional7 to 12 minutes.This is really easy.


Pasta “Pizza”

Recipe courtesy Gourmet Magazine

For the “pizza”:
1 tablespoon olive oil
1 small green bell pepper, sliced into thin rings
2 cups cooked capellini (angel hair pasta)
Tomato sauce, store-bought
1/4 pound whole-milk mozzarella, thinly sliced
10 thin slices pepperoni
Fresh basil sprigs, for garnish

In a non-stick skillet, measuring 10-inches across the bottom heat theoil over moderate heat until it is hot but not smoking, in it cook thebell pepper rings for 30 seconds on each side, or until they are crisp-tender,and transfer them with tongs to a plate. 

To the skillet add the capellini, distributing it evenly and pressingit lightly with a lid that fits into the pan, touching the pasta directly,and cook it, over moderate heat for 25 minutes, or until the bottom isgolden. Invert an oiled baking sheet over the skillet, invert the capellinicrust onto the sheet, and slide it back into the skillet. Cook the capellinicrust, covered, for 10 minutes more. 

Spread tomato sauce over the crusty pasta, leaving a 1/2-inch border,and arrange the mozzarella on top. Arrange the bell pepper rings and thepepperoni on the mozzarella and cook the pizza, covered, over moderateheat for 3 minutes, or until the mozzarella is melted. Slide the pizzaonto a pizza pan or flat platter, garnish it with the basil, and with apizza wheel or sharp knife cut it into wedges.

Capellini:
1 pound capellini (angel hair pasta)
1 tablespoon butter
Salt and freshly ground black pepper

Bring a large pot of water to a boil. Add salt and pasta and cook for2 to 3 minutes, or until just al dente. Drain and toss with butter, salt,and pepper. 

Yield: 4 servings 
 
 


Baked Pizza Spaghetti

2 small onions, chopped
1 small green bell pepper, chopped
2/3 pound sliced button mushrooms
2 tablespoons olive oil
6 to 8 cloves garlic, chopped or minced
3 tablespoons steak sauce
2 pounds ground beef 
3 tablespoons oregano
Freshly ground black pepper
1 teaspoon salt 
1 (14 ounce) can tomato sauce
1 (2 1/2 ounce) can tomato paste
2 (14 ounce) cans diced tomatoes (Italian style preferred,not required)
2/3 cup Burgundy wine
1 pinch sugar
1 pound package spaghetti, cooked to al dente
1 pound sharp cheddar, sliced thickly
1 pound mozzarella, thickly sliced
1/2 cup freshly grated Parmesan
1 large stick pepperoni, cut into 1/4-inch slices

Saute onions, bell peppers and mushrooms in olive oil until tender.Add garlic about halfway through sauti. Work the steak sauce through theraw ground beef. Remove vegetables from pan and set aside. Add ground beefto the pan and brown beef with 1/2 tablespoon of oregano, black pepper,and 1/2-teaspoon salt. Drain the fat from the pan. Add the vegetables backto the pan with the beef. Add tomato sauce, tomato paste and 1 1/2 cansdiced tomatoes. (These may or may not be needed, the recipe is somewhatimprecise). 

Gradually add the remaining oregano and the wine, stirring occasionally.Simmer for 25 minutes. Add pinch of sugar. Add cooked spaghetti noodlesand mix thoroughly. Pour 1/2 of the spaghetti mixture into a greased bakingpan. Top with sliced cheddar cheese. Add remaining spaghetti mixture andtop with mozzarella and Parmesan. If the pepperoni is low fat, it can beadded on top of the cheese at this time. If not, it should be cooked inthe microwave for 2 minutes, on a paper towel, until the grease runs out,then added 5 minutes before the spaghetti is ready to come out of the oven.Bake 20 minutes at 375 degrees F. 


Pizza Lasagna 

1 8-ounce package lasagna noodles 
1 pound ground pork sausage 
1 30 ounce jar shaghetti sauce 
1 large beat, beaten 
1 15 1/2 ounce carton ricotta cheese 
1 tablespoons dried parsley flakes 
1/2 teaspoon dried oregano 
1/4 teaspoon pepper1/4 cup grated Parmesan cheese 
2 cups (8ounces) shredded Jack cheese, divided 
1 jar sliced mushrooms, drained, optional 
1 3 1/2 ounce package pepperoni slices 

Cook noodles according to package directions, omitting salt; drain.Brown
sausage in a large skillet, stirring until it crumbles; drain. combinesausage and
spaghetti sauce; set aside. Combine egg and next 5 ingredietns. Spreadabout 1
1/2 cup meat sauce in a lightly greased 13x9x2 inch baking dish. Layerhalf of
noodles, half of ricotta cheese misture, 1/3 of cheese and 1/3 of remainingmeat
sauce. Repeat layers. Arrange mushrooms and pepperoni slices on top;spoon
on remaining sauce. Sprinkle with remaining cheese. Bake 30 minutesat 375
degrees. let stand for 10 minutes before serving.


Pizza Roll for the Road

Ingredients:

1 loaf frozen bread dough, thawed
2 ounces fresh basil
6 slices pastrami
6 slices provolone
6 slices mozzarella
1/4 cup sliced red pepper

Preparation:
Roll out the thawed bread dough into a 12 by 8 rectangle. Place basilover the dough leaving a 1 inch rim. Top with a layer of pastrami, provolone,another layer of basil, mozzarella and red pepper. Roll into jelly rolland seal seams carefully. Place the roll on a baking sheet seam side down.Cover and let rise for about 30 minutes. Bake at 325 for about 30 minutesor until golden Cool and slice.


Crazy Pizza Crust 
This pizza crust is GREAT! 

1 Cup flour
1/2 tsp. dried Italian seasoning
1/4 tsp. salt
1/8 tsp. pepper
2/3 cup milk
2 eggs
Heat oven to 425. Grease a 12 inch pizza pan. In small bowl, combine1 cup flour, Italian seasoning, salt, pepper, milk, eggs; blend until smooth.Pour batter into greased pan, tilting pan so batter covers bottom. Bakeon lowest oven rack for 25 to 30 minutes. 


BOBOLI TYPE PIZZA CRUST
 

1 cup water
3 cups all purpose flour
1 tsp. salt
2 Tbs. olive oil
1 Tbs. sugar
2 tsp. active dry yeast
1 tsp. minced garlic
2 tsp. Parmesan cheese
1/2 tsp.
Italian seasoning
Parmesan cheese to sprinkle

Add all ingredients (except) second parmesan cheese to breadmaker inorder listed by your manufacturer. It is a good idea to put the garlicdown inside the flour so it does not slow the yeast. Set breadmaker ondough setting.

When complete, form two crusts on pizza pans, sprinkle with parmesancheese, cover and let rise again.

Preheat oven to 450°F and bake 5 to 10 minutes until light brown. Cool.

Wrap tightly in foil and freeze until you get the pizza urge. Greatto have around for easy last minute dinners.
 

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