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| Name |
|
| Description |
Pizza Dough |
| Ingredients |
1 Package Active Dry Yeast or 1/4-ounce Compressed Yeast.
2 1/2 to 3 Cups Unbleached all-purpose Flour.
2 Tablespoons Olive Oil.
1/2 Teaspoon Salt.
|
| Instructions |
In a large bowl combine yeast and 1 1/2 cups flour with 1 cup lukewarm water, stirring to mix well. Stir in oil, salt and just enough of remaining flour, a handful at a time, until dough holds its shape. Turn out dough onto a lightly-floured work surface and knead until dough is smooth and elastic, about 5 minutes. Add a little more flour if dough becomes too sticky. Lightly oil a 2-quart bowl. Transfer dough to bowl and cover with plastic wrap. Let dough rise until doubled, about 1 hour. Turn out dough onto lightly-floured work surface, push gently to squeeze out air bubbles, and divide into 2 or 4 pieces. Roll dough pieces into balls, cover with a damp towel and let rest 15 to 20 minutes before using. Yield: 4 6-inch pizzas; or 2 10-inch pizzas |
| Name |
|
| Description |
Fancy Lobster Pizza |
| Ingredients |
1/4 Cup Cornmeal.
2 Cups Diced, Cooked Lobster Meat.
1 Cup Roasted Corn.
1/2 Cup Sliced Mushrooms.
1/2 Cup Chopped Roasted Tomatoes.
1 Teaspoon Chopped Garlic.
2 Tablespoons Chopped Tarragon.
2 Tablespoons Olive Oil.
Grated Mozzarella Cheese for Topping.
|
| Instructions |
Preheat oven with pizza stone to 400 degrees F. Roll out pizza dough into 2 10-inch rounds. Dust a pizza paddle with cornmeal and slide on one round. Top with half each of lobster, corn, mushrooms, tomatoes, garlic and tarragon. Slide pizza onto pizza stone and bake 10 to 15 minutes, or until crust is crispy and browned. Remove from oven and drizzle with half of the olive oil. Cut into wedges and serve immediately. Repeat with remaining pizza dough and toppings. Yield: 2 10-inch pizzas |
| Name |
|
| Description |
Note this is a 2 part Recipe |
| Ingredients |
Lobster Pizza with Roasted Garlic Pesto
Ingredients:
1 1.5 lb Fresh Lobster
1 uncooked 7 inch Pizza Shell (homemade is great)
1/2 cup Roasted Garlic Pesto (recipe below)
4 tablespoons of Chevre Cheese
1 Red Bell Pepper, cut into rings
1/4 cup Mozzarella Cheese, shredded
Roasted Garlic Pesto
Ingredients:
1 large Garlic Bulb
1/2 cup Olive Oil
4 oz Pine Nuts
6 oz Fresh Parmesan, grated
2 firmly packed cups Fresh Basil Leaves, chopped |
| Instructions |
Preparation of:Lobster Pizza
Cook and pick your lobster. Place pizza shell on pizza stone
or pan and spread on the garlic pesto. (Recipe below)
Place pepper rings around the shell and top with the chevre
cheese and lobster meat.
Sprinkle evenly with the mozzarella. Bake at 350° for 25 to
30 minutes.
Preparation of: Roasted Garlic Pesto
Slice off the top of the garlic bulb, rub with oil and wrap
it in foil. Roast in 350° oven for 45 minutes to an hour.
Remove and set aside.
Place pine nuts and half of the Parmesan in a food processor
and pulse 4 or 5 times. Remove the garlic from the foil and
squeeze the pulp out of the cloves into the food processor.
Add the basil leaves and pulse 3 or 4 more times.
Add the remaining Parmesan and the rest of the oil and pulse
4 times or until smooth.
|
| Name |
|
| Description |
Pizza with roasted garlic puree, fresh mozzarella and pine nuts |
| Ingredients |
Pizza with roasted garlic puree, fresh mozzarella and pine nuts
8 cloves Garlic, unpeeled
1 Tbl. Olive oil
2 pc. Pizza dough (see recipe under breads)
pinch Chili flakes
3-1/2 cups Swedish fontina cheese, grated (loosely packed)
20 slices Red onions, sliced very thinly
2 medium Vine ripened tomatoes, sliced 1/4" thick
20 each Cherry tomatoes
1 each Buffalo mozzarella, about 6 oz., cubed 1/2"
2 Tbls. Parmesan cheese, grated very finely
2 Tbls. Pine nuts 2 Tbls. Chopped basil
|
| Instructions |
1. Pre-heat the oven to 500 F. and place a baking stone or tile in to
heat. Heat a small saute pan over medium heat and add the olive oil
and the unpeeled garlic cloves. Saute, stirring regularly, until the
garlic skin begins to caramelize. Transfer to the oven and roast
until the cloves become uniformly golden brown. Remove and cool. When
cool, remove the roasted garlic from the skins and place into a small
bowl. Mix thoroughly with a spoon to make a paste.
2. Roll the doughs into roughly 10" rounds using a pie pin or by
pounding and stretching the dough.(see the pizza dough recipe for
photos)
3. Sprinkle a light cutting board or pizza peel with cornmeal or
semolina and lay the doughs down on it. Spread the garlic paste over
the doughs then sprinkle the chili flakes evenly and spread the
fontina cheese over the dough, leaving a half inch rim without
cheese. Next distribute the sliced tomatoes followed by the onion
rings.
4. Arrange the cherry tomatoes evenly over the cheese and onions and
sprinkle the fresh mozzarella and Parmesan cheese over the top.
5. Bake for ten minutes or until the edge of the crust becomes
golden brown and the cheese bubbles in the center.
6. Remove from the oven and place on a cutting board. Sprinkle the
chopped basil over and cut into six or eight pieces. Serve
immediately.
|
| Name |
|
| Description |
Stuffed Pizza |
| Ingredients |
Stuffed Pizza
1/2 pound bulk Italian sausage
1/2 pound ground beef
3 1/3 cups Original Bisquick
3/4 cup cold water
3 cups shredded mozzarella cheese (12 ounces)
1 jar or can (14 to 15 ounces) pizza sauce
1 cup sliced mushrooms (3 ounces)
1/4 cup chopped green bell pepper
|
| Instructions |
Heat oven to 450 F. Grease rectangular baking dish, 13x9x2 inches. Cook
sausage and ground beef in 10-inch skillet over medium heat, stirring
occasionally, until brown. Drain; set aside.
Stir Bisquick and water in large bowl until dough forms. Divide dough into
2 parts, 1 part slightly larger. Roll larger part dough into rectangle,
16x14 inches, on surface dusted with Bisquick. Fold crosswise into thirds.
Place in center of baking dish; unfold. Press on bottom and up sides of
dish. Sprinkle with 1 cup of the cheese; top with 3/4 cup of the pizza
sauce, the meat mixture, mushrooms and bell pepper, pizza toppings and 1
1/2 cups of the cheese.
Roll remaining part dough into rectangle, 13x9 inches. Fold crosswise into
thirds. Place on cheese in center of baking dish; unfold. Press bottom and
top crust edges together to seal. Make small slits in top crust.
Spread remaining pizza sauce over crust; sprinkle with remaining cheese.
Bake uncovered 22 to 25 minutes or until edges of crust are golden brown.
Makes 8 to 10 servings
|
| Name |
|
| Description |
Thin Crust Pizza Dough |
| Ingredients |
Thin Crust Pizza Dough
1 cup plus 2 tablespoons warm water (110 degrees F.)
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 |
| Instructions |
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 450 degrees 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.
NOTE: 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. |
| Name |
|
| Description |
Three Cheese Pineapple Pizza |
| Ingredients |
Three Cheese Pineapple Pizza
1 Dole Fresh Pineapple
1 tablespoon chopped fresh oregano leaves or 1 teaspoon
dried oregano leaves, crushed
1 (12-inch) prepared pizza crust
1/2 cup (2 oz.) shredded mozzarella cheese
1/2 cup (2 oz.) shredded Cheddar cheese
1/2 cup (2 oz.) crumbled feta cheese
1/3 cup sliced ripe olives
|
| Instructions |
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 400 F, 20 to 25 minutes or until cheese melts.
Makes 8 servings
|
| Name |
|
| Description |
White Pizza |
| Ingredients |
White Pizza
12 inch round prepared pizza dough
¼ - ½ cup olive oil
1 Jar Vidalia Onions & Sweet Peppers
®
Salt and cracked black pepper to taste
1 tablespoon fresh rosemary, minced
1 ½ cups shredded mozzarella cheese
|
| Instructions |
Heat oven to 425 degrees. 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-
20 minutes.
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