recipes

Roasted Garlic and Peppers Pizza

Roasted Garlic and Peppers Pizza

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Ingredients

  • 1 large head garlic unpeeled
  • 2 tablespoons olive oil
  • 1 large red onion cut into 1/2−inch−thick rings
  • ⅓ cup oil−packed sun−dried tomatoes drained, oil reserved
  • 1 − 12 inch pizza dough shell uncooked
  • 2 cups grated mozzarella cheese about 6 ounces
  • ½ cup roasted red bell peppers from jar cut into 1/2 inch strips
  • ⅔ cup about 2 1/2 ounces crumbled feta cheese
  • 4 tablespoons chopped fresh basil or 1 tablespoon dried
  • 2 tablespoons chopped fresh parsley

Instructions

  • Preheat oven to 375 deg. F.
  • Slice top off garlic head; place in small baking dish.
  • Drizzle with 1 tablespoon olive oil.
  • Brush baking sheet with 1/2 tablespoon olive oil.
  • Place onion slices on sheet and brush onion with 1/2 tablespoon olive oil.
  • Bake garlic and onion until garlic cloves are light brown and soft and onion is tender, about 45 minutes. Remove from oven; let cool.
  • Using fingers, squeeze out roasted garlic cloves into food processor; add sun−dried tomatoes. Using on/off turns, process until almost smooth, adding enough reserved oil form sun−dried tomatoes to form paste. (Onions and garlic mixture can be prepared 1 day ahead. Cover separately and refrigerate.)
  • Prepare pizza dough of choice and have it ready to be topped. Spread garlic paste evenly over crust. Top with mozzarella cheese, onion, pepper strips and feta cheese. Sprinkle with 2 tablespoons basil and 1 tablespoon parsley.
  • Bake pizza until crust is golden brown and cheese bubbles. Transfer to cutting board. Cool 5 minutes. Sprinkle with remaining 2 tablespoons basil and 1 tablespoon parsley. Cut into wedges and serve.
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Course Pizza
Cuisine European / Italian

Margherita Pizza

Margherita Pizza

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Ingredients

  • 2 tablespoons extra virgin olive oil
  • ½ lb. plum Roma tomatoes, chopped in 1/2″ pieces
  • 1 clove garlic crushed and finely chopped
  • ½ tsp. salt
  • 1 12 uncooked NY Style dough crust
  • 6 oz. mozzarella cheese shredded
  • 6 fresh basil leaves cut into julienne strips
  • extra virgin olive oil
  • ¼ cup fresh shredded parmesan cheese

Instructions

  • Combine 2 Tbls. olive oil, tomatoes, garlic, and salt in bowl.
  • Allow to marinate while making dough.
  • Brush dough crust lightly with olive oil.
  • Top with cheese, then tomatoes.
  • Drizzle with olive oil.
  • Bake in preheated 500F 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, then basil.
  • Cool on a wire rack for 2−3 minutes before cutting into wedges and serving.
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Course Pizza
Cuisine European / Italian

Philly Cheesesteak Pizza

Philly Cheesesteak Pizza

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Ingredients

  • 1 Medium Onion sliced
  • 1 Medium Green pepper sliced
  • 8 oz. Mushrooms sliced
  • 8 oz. Roast beef shaved
  • 3 tbls. Worchestershire sauce
  • ¼ teas. Black pepper
  • 1 Batch Sicilian Thick Crust Dough
  • 3 tbls. Olive oil
  • 1 teas. Crushed garlic
  • 4 cups provolone cheese
  • ¼ cups Parmesan cheese grated

Instructions

  • Saute vegetables in 1 tb. olive oil until limp; add roast beef.
  • Cook for three more minutes. Add Worchestershire sauce and pepper;
  • stir and remove from heat. Set aside. Brush prepared dough with
  • 3 tb. olive oil and spread crushed garlic over entire surface of dough.
  • Top with a light layer of shredded cheese, then meat/vegetable mixture,
  • distributing evenly. Top with remaining shredded cheese, then Parmesan.
  • Bake in prehated 500F oven until cheese is melted and bubbly.
  • Let sit 5 minutes before cutting and serving.
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Course Pizza

Thai Pizza

Thai Pizza

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Ingredients

  • 1 Pizza Dough Shell uncooked
  • :

Sauce

  • ⅔ cup smooth peanut butter
  • 3 tablespoons Hoisin Sauce
  • 2 tablespoons rice vinegar
  • 1 tablespoon sesame oil
  • 6 oz. Monterrey Jack cheese
  • 1 cup bean sprouts
  • ½ lb. small shrimp cooked, shelled, and deveined
  • ¼ cup finely chopped green onions
  • crushed dried hot chilis to taste

Instructions

  • Preheat oven to 450F.
  • Mix sauce ingredients together.
  • Spread sauce evenly over crust.
  • Top with shrimp and onions, then cheese.
  • Bake until cheese begins to brown, 12 to 15 minutes.
  • Remove from oven, top with bean sprouts and pepper flakes, slice and serve.
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Course Pizza
Cuisine Thailand

BBQ Chicken Pizza

BBQ Chicken Pizza

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Ingredients

BBQ Chicken Pieces

  • 10 oz. boneless/skinless chicken breasts cut into 3/4 inch cubes 1 Tbs. olive oil
  • 2 Tbs. favorite BBQ sauce

For the Pizza:

  • 1 recipe Thin Crust Dough
  • Cornmeal semolina, or flour for handling
  • ½ cup favorite BBQ sauce a spicy−sweet sauce works best 2 Tbs. shredded smoked Gouda cheese
  • 2 cups shredded mozzarella cheese
  • ¼ small red onion sliced into 1/8−inch pieces
  • 2 Tbs. chopped fresh chopped fresh cilantro

Instructions

  • To make BBQ Chicken:
  • In a large frying pan, cook the chicken in olive oil over
  • medium−high heat until just cooked, 5 to 6 minutes. Do not overcook. Set aside in the refrigerator until chilled through. Once chilled, coat the chicken with 2 Tbs. BBQ sauce; set aside in the refrigerator.
  • To make the pizza:
  • Place the pizza stone in the center of the oven and preheat to 500 degrees F. for one hour before cooking pizzas.
  • Use a large spoon to spread 1/4 cup BBQ sauce evenly over the surface of the prepared dough within the rim. Sprinkle 1 Tbs. smoked Gouda cheese over the sauce. Cover with 3/4 cup shredded mozzarella.
  • Distribute half the chicken pieces evenly over the cheese (approximately 18 pieces). Place approximately 18 to 20 pieces of red onion over the surface. Sprinkle an additional 1/4 cup mozzarella over the top of the pizza. Transfer the pizza to the oven; bake until the crust is crisp and golden
  • and the cheese at the center is bubbly, 8 to 10 minutes. When the pizza
  • is cooked, carefully remove it from the oven; sprinkle 1 Tbs. cilantro
  • over the hot surface. Slice and serve.
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Course Chicken / Pizza / Poultry

Chicago Style Pizza

Chicago Style Pizza

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Ingredients

DOUGH:

  • 1 Package active dry yeast
  • 2 teas. Sugar
  • 1 ¼ cups Warm water
  • 2 ¾ cups All−purpose flour
  • ½ cup yellow cornmeal
  • 3 tbls. Olive oil
  • 1 teas. Salt

TOPPING:

  • 1 cup Pizza sauce
  • 12 oz. Shredded mozzarella cheese
  • ½ lb. Ground beef crumbled, cooked
  • ¼ lb. Italian Sausage crumbled, cooked
  • ¼ lb. Pork Sausage crumbled, cooked
  • ½ cup Pepperoni diced
  • ½ cup Canadian bacon diced
  • ½ cup Ham diced
  • ¼ lb. Mushrooms sliced
  • 1 small Onion sliced
  • 1 Green bell pepper seeded, sliced
  • 2 oz. Grated Parmesan cheese

Instructions

  • For dough, sprinkle yeast and sugar into warm water in small bowl; let stand until foamy, about 5 minutes.
  • Mix flour, cornmeal, oil and salt in a large bowl; make a well in the center and add yeast mixture.
  • Stir to form a soft dough, adding more flour if
  • necessary. Turn onto a floured board and knead until dough is supple
  • and elastic, 7 to 10 minutes. Transfer to a large bowl, cover and let rise
  • in a warm spot until dough has doubled, about 1 hour. Punch down.
  • Roll dough to a 13−inch circle. Transfer to an oiled 12−inch pizza pan,
  • folding the excess over to make a small rim. Spread with pizza sauce;
  • sprinkle with all but a handful of the mozzarella cheese. Sprinkle with
  • meats and vegetables. Top with remaining mozzarella and Parmesan
  • cheese. Let rise in a warm spot about 25 minutes.
  • Heat oven to 475 degrees. Bake pizza until crust is golden, about 25
  • minutes. Let stand 5 minutes before slicing.
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Course Pizza
Cuisine American

Cheese Calzone

Cheese Calzone

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Ingredients

  • 1 lb. ricotta cheese
  • 1 cup shredded mozzarella
  • pinch of black pepper
  • NY Style Pizza Dough

Instructions

  • Preheat oven to 500F.
  • Take a 6 oz. dough ball and place on floured surface.
  • Spread, with finger tips, to a 6 inch circle.
  • Place 2/3 cup cheese mix on one side and fold over other side.
  • Seal with finger tips making sure no cheese mixture is in the seal.
  • Pinch the edge to assure a tight seal. Pat calzone to even filling inside. Check seal again for leaks. Repeat with the others.
  • Place calzones on a lightly greased baking sheet. Cut a 1 inch slit in the top of each for venting while baking.
  • Place in center of oven and bake for 10−12 minutes or until golden brown. Serve with your favorite tomato sauce, warmed, either on top or on the side for dipping.
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Course Cheese / Pizza
Cuisine European / Italian

Sunny Side Up Pizza

Sunny Side Up Pizza

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Ingredients

  • 6 Slices Bacon cooked
  • Pizza Dough for 12″ Pizza try Thin Crust recipe
  • 2 plum tomatoes sliced 1/4″ thick
  • 1 ½ cups grated Cheddar cheese
  • ½ teas. ground black pepper
  • 2 eggs

Instructions

  • Preheat oven to 500F.
  • Prepare dough according to recipe found in this book. Divide in two and roll out into two circles about 6 inches in diameter. Place on lightly greased baking sheet. Arrange tomato slices on dough. Sprinkle cheese on tomatoes leaving a 2−3 inch well in the center (to hold
  • the egg). Place bacon on top of cheese around the outside.
  • Bake the pizzas for 3 minutes. Remove from oven and crack an egg
  • into the center of each. Sprinkle with pepper and return to oven.
  • Bake until the egg is set and the crust is browned, about 10 minutes more
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Course Meat / Pizza / Pork
Cuisine European / Italian

Southwestern Oil Sauce

Southwestern Oil Sauce

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Ingredients

  • ¼ cup salad oil
  • 2 cloves garlic
  • ¼ tsp. dried oregano
  • ½ tsp. ground cumin seed
  • ¼ tsp. ground black peppercorn

Instructions

  • Puree ingredients in a blender and store in a small covered jar.
  • These recipes makes enough sauce for 2 12″ pizzas.
  • By using these examples, it’s not hard to come up with your own variation based on your taste.
  • Brush oil sauces on dough, place desired cheese, and then top.
  • Cook just like sauced pizzas, however they may take just a little less time until done.
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Course Pizza / Sauce

California Oil Sauce

California Oil Sauce

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Ingredients

  • ¼ cup extra virgin olive oil
  • 2 cloves garlic
  • ¼ tsp. dried oregano
  • ¼ tsp. dried basil
  • ½ tsp. parsely flakes
  • ¼ tsp. majoram
  • ¼ tsp. red pepper flakes
  • ¼ tsp. ground black peppercorn

Instructions

  • Puree ingredients in a blender and store in a small covered jar.
  • These recipes makes enough sauce for 2 12″ pizzas.
  • By using these examples, it’s not hard to come up with your own variation based on your taste.
  • Brush oil sauces on dough, place desired cheese, and then top.
  • Cook just like sauced pizzas, however they may take just a little less time until done.
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Course Pizza / Sauce