PIZZA RECIPES
Classic Four-Seasons Pizza
Basic Pizza Dough for One Crust
-- (see recipe)
1/2 cup Simple Pizza Sauce -- (see recipe)
1 cup shredded Mozzarella cheese (4 ounces)
1/3 cup shredded Provolone cheese (about 1 1/2
ounces)
1/3 cup chopped prosciutto or fully cooked
Virginia ham (about 2 ounces)
1/4 cup chopped fresh basil
2 teaspoons large capers -- drained
4 marinated artichoke hearts -- cut into fourths
4 flat fillets of anchovy in oil
3 fresh pear-shaped tomatoes -- peeled and chopped*
1 teaspoon olive oil
12 imported Italian black olives -- pitted
Prepare Basic Pizza Dough for One Crust and Simple Pizza Sauce.
Place oven rack in lowest position of oven. Heat oven to 500º. Press or roll dough into 12-inch circle on lightly floured surface. Place on ungreased pizza screen or in 12-inch perforated pizza pan. Press dough from center to edge so edge is thicker than center. Spread pizza sauce over dough to within 1/2 inch of edge. Mix cheeses; sprinkle over sauce. Place prosciutto, basil, capers, artichoke hearts, fillets of anchovy and tomatoes on cheese; drizzle with oil. Place olives on top.
Bake 8 to 10 minutes or until crust is golden and cheeses are melted.
NOTES : *3 canned imported pear-shaped tomatoes, drained, can be substituted for the fresh tomatoes.
Basic Pizza Dough for One Crust
1 package active dry yeast
1/2 cup warm water (105º to 115º)
1 1/4 cups all purpose flour (1 1/4 to 1 1/2 cups)
1 teaspoon olive oil
1/2 teaspoon salt
1/4 teaspoon sugar
Dissolve yeast in warm water in large bowl. Stir in half of the flour, the oil, salt and sugar. Stir in enough of the remaining flour to make dough easy to handle. Turn dough onto lightly floured surface; knead about 10 minutes or until smooth and elastic. Place in greased bowl; turn greased side up. Cover and let rise in warm place for 20 minutes.
Punch down dough. Cover and refrigerate for at least 2 hours but no longer than 48 hours. (Punch down dough as necessary.)
Simple Pizza Sauce
2 28 ounce cans imported pear-shaped
tomatoes -- drained
1 tablespoon chopped fresh basil
1 1/2 teaspoons dried oregano
1 teaspoon freshly grated Romano cheese
2 teaspoons extra-virgin olive oil
1/4 teaspoon salt
1/4 teaspoon pepper
4 cloves garlic
Place all ingredients in food processor
or blender; cover and process until smooth. Use immediately or cover and refrigerate
sauce up to 48 hours. Freeze up to 2 months. Thaw in refrigerator before using.
_________________________________
Rustic Pizza Pie
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Main and Side Dishes
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Basic Pizza Dough for Two Crusts -- (see recipe)
1 cup Simple Pizza Sauce -- (see recipe)
1/2 pound bulk Italian sausage -- cooked and drained
1 cup shredded Mozzarella cheese (4 ounces)
1/2 cup shredded Provolone cheese (2 ounces)
1/2 cup sliced fresh mushrooms
1/2 cup chopped Genoa salami (about 3 ounces)
1 medium onion -- sliced
1 cup chopped fresh basil
1 tablespoon extra-virgin olive oil
1 egg -- beaten
Prepare Basic Pizza Dough and Simple Pizza Sauce. Heat oven to 425º. Grease pie plate, 10 × 1 1/2 inches. Divide dough in half. Press or roll one half into 13-inch circle on lightly floured surface; place in pie plate. Sprinkle sausage over dough in pie plate. Mix cheeses; sprinkle over sausage. Top with Simple Pizza Sauce, mushrooms, salami, onion and basil; drizzle with oil.
Press or roll remaining dough into 11-inch circle on lightly floured surface; place over filling. Pinch edges of dough together to seal; roll edge of dough up, forming a rim. Prick top of dough thoroughly with fork; brush with egg.
Bake about 30 minutes or until golden brown. serve hot or cold.
____________________
Chicago Deep-Dish Pizza
Recipe By : Pasquale Bruno, Jr.
Serving Size : 6 Preparation Time :0:00
Categories : Pizza
Amount Measure Ingredient -- Preparation
Method
-------- ------------ --------------------------------
1 cup warm water -- 105-115 degrees
1 envelope active dry yeast -- 2 1/5 teaspoons
2 teaspoons sugar
3 cups flour, all-purpose (unbleached)
2 teaspoons salt
1/4 cup corn oil
2 teaspoons olive oil
1 pound Italian sausage -- casing removed
2 cans plum tomatoes -- drained
2 cloves garlic -- peeled and pressed
1 teaspoon dried oregano -- crumbled
1 teaspoon dried basil -- crumbled
3/4 pound mozzarella cheese -- cut in 1/8" slices
3 tablespoons grated Parmesan cheese -- fresh
Salt and pepper -- to taste
1. To make the dough: Pour water
into a large mixing bowl. Sprinkle yeast
over water. Add sugar and stir to dissolve. Let stand for 10 minutes.
2. Add flour and salt; stir to combine.
Add corn oil and mix until a dough
is formed. Knead by hand or in a heavy-duty mixer with a dough hook at least
6 to 7 minues, until completely smooth and satiny. (The dough can also be
made in the food processor, but use cool water.)
3. Lightly dust a large bowl with
flour. Place dough in the bowl, dust the
top with a little flour, and cover with plastic wrap and then aluminum foil.
Let stand on the kitchen counter for 20 minutes. Refrigerate overnight.
4. The next day, lightly oil a 14-inch
pizza pan that is 2 inches deep with
the 2 teaspoons of olive oil. Place the dough in the center of the pan.
Using your palms, stretch and push the dough toward the edge of the pan (as
the dough warms up, it will be easier to stretch). Pull the dough up the
side of the pan, pressing it against the side with your fingers (only about
1/4-inch of the pan sides should be showing) until it is quite thin. Cover
and set aside. (The dough can be made to this point and held, covered, about
1 hour until the topping is ready.)
5. To make the topping: Cook sausage
in a saute pan over medium heat,
breaking it up and pressing it with the back of a wooden spoon to from large,
thick chunks, until just cooked through, about 4 minutes. Drain excess
grease from pan. Set sausage aside.
6. Place tomatoes in a mixing bowl.
Crush completely with your hands and
drain. Crush again, then drain again. (You should have about 2 cups.) Add
garlic, oregano, basil, salt and pepper; stir. Set aside.
7. Arrange mozzarella slices, overlapping
them slightly, over the crust.
Spread tomato mixture evenly over cheese. Sprinkle with Parmesan cheese and
arrange sausage evenly over tomatoes.
8. Bake on the bottom rack of a preheated
450-degree oven until the crust is
golden and pulls away from the sides of the pan, about 18 to 20 minutes. Let
stand for 10 minutes before serving.
- - - - - - - - - - - - - - - - - -
NOTES : In the topping, try pepperoni
slices, bell pepper, onion or
mushrooms, alone or in combination, at your discretion.
French Bread Chicken Pizza
Recipe By : Cooking Light,
Jul/Aug 1993, p. 114
1/2 pound ground chicken thighs
1/4 cup fresh cilantro -- chopped
1/4 teaspoon ground red pepper
1 pound French bread loaf -- about 16 inches long
1/2 cup tomato sauce
2 tablespoons pesto sauce -- commercial
4 plum tomatoes -- thinly sliced
2 ounces mozzarella cheese, part skim milk -- shredded
2 ounces fontina cheese -- shredded
Cook chicken in a medium-size nonstick
skillet over medium heat until
browned, stirring to crumble. Drain and pat dry with paper towels. Combine
chicken, cilantro, and red pepper in a bowl; set aside.
Slice bread in half lengthwise; place bread, cut side up, on a baking
sheet. Broil 5 1/2 inches from heat 1 minute or until lightly browned.
Remove from oven, and set aside.
Combine tomato sauce and pesto sauce; stir well, and spread evenly over
cut side of bread halves. Top with tomato slices and chickeen mixture.
Sprinkle with cheeses. Broil 5 1/2 inches from heat 2 minutes or until
cheese melts. Cut each bread half into 4 pieces
Olive Garden Chicken Formaggio Pizza
4 ounces Chicken breast; bonelee,
skinless
1 tablespoon Olive oil
2 tablespoons Onions -- dice
1 cup Tomatoes; drain -- dice
1 teaspoon Garlic -- chop
1/8 teaspoon Salt
1/2 teaspoon Dried basil
1/2 cup Fontinella cheese -- shred
1/2 cup Mozzarella cheese -- shred
1/2 cup Mushrooms -- slice
1 tablespoon Parmesan cheese -- shred
1 12" pre-baked pizza crust
Preheat oven to 450 d. F. Saute or
bake chicken breast.
Cool. Cut into 1/4" wide strips. Spray or grease a 12" pizza pan.
Saute onions and garlic briefly in the olive oil and add them to the tomatoes,salt
and basil.Spread the tomato mixture over the top of the crust. Lay chicken strips
down over the tomatoes.
Top with fontinella and mozzarella cheeses. Add the sliced mushooms and sprinkle
with Parmesan cheese. Bake at 450 degrees F. for 8 minutes, or until cheese
is melted and crust is piping hot.
Nick's Pizza
1 pizza crust
2 tablespoons olive oil
1/4 cup onions -- sautéed
1 1/2 cups grated Mozzarella cheese
1/2 cup Parmesan cheese
3/4 cup minced fresh basil
2 cloves garlic -- minced
1/4 cup diced sun-dried tomatoes -- softened in oil or water
Preheat oven to 425ºF. Prepare pizza dough or use packaged ready-made. Sauté onion in minimal amount of oil until slightly browned. Sprinkle crust with Mozzarella cheese. Drizzle with olive oil. Combine garlic, basil, and tomatoes. Spread on cheese. Sprinkle with additional Mozzarella cheese. Top with Parmesan. Bake for 20 minutes.
Options :
• fresh diced tomatoes
• sliced olives
• Feta cheese
• sliced mushrooms
Ya'll come back now!