Delicious Pizza Recipes
servings 1 oz Fresh yeast;-=OR=- 3/4 c Warm water (125F)
2 pk – Instant dry yeast granules 1/2 ts Salt
1/2 c Milk; at room temperature 3 c Unbleached white flour
IN A LARGE BOWL, dissolve the yeast in a mixture of the milk and water. Mix in the flour and salt to make a soft dough. Knead 10 minutes by hand, or 4 minutes in a heavy-duty mixer with a dough hook. Oil a clean bowl and set the dough in it, cover tightly with plastic wrap, and let rise until doubled in bulk. (In the traditional warm place, this will take about 2 hours. However, a cooler temperature will do as long as the dough has enough time to rise, including overnight in the refrigerator.) If the dough is ready sooner than it is needed, punch it down and refrigerate it or let it rise slowly again at room temperature until ready to use. When ready to use, divide into 4 equal parts. Roll 1 into an 8-inch round. Top with favorite toppings and bake 10 minutes in 450F oven.
Makes 4 Pizzas
Cherished Chocolate Pizza
Yes, I know it’s not traditional, but man! it’s good and fattening!!
Yield: 12 servings
1 c Semi-sweet chocolate chips 1 ts Baking powder
1/2 c Shortening 3/4 c Semi-sweet chocolate chips
1/2 c Flour 2 tb Shortening
1/2 c Granulated sugar 2 tb Water
Assorted candy for decoration
Melt 1 cup chocolate chips and 1/2 cup shortening over hot water; cool. Stir in flour, sugar, eggs and baking powder with fork; mix well. Spread evenly onto well-greased 12 inch pizza pan. Bake in 375 oven for 15 minutes. Cool. Combine 3/4 cup chocolate chips, 2 tbsp shortening and 2 tbsp water, stir to combine. Spread glaze evenly over cooled chocolate pizza. Decorate as desired with candies. Makes one 12 inch chocolate pizza.
Pizza Uno’s Deep Pan Chicago Style Pizza
Yield: 6 servings
1 c Warm tap water (110-115 deg) -casing and crumbled
1 pk Active dry yeast 28 oz Can whole tomatoes, drained
3 1/2 c Flour -and coarsely crushed
1/2 c Coarse ground cornmeal 2 Garlic cloves, minced
1 ts Salt 3 ts Dried oregano -or- 5 fresh
1/4 c Oil -basil leaves, shredded
Filling: 4 tb Freshly grated Parmesan
1 lb Mozzarella, sliced -cheese
1 lb Sausage, removed from the
Pour the warm water into a large mixing bowl and dissolve the yeast with a fork. Add 1 c of flour, all of the cornmeal, salt, and, and vegetable oil. Mix well with a spoon. Continue stirring in the rest of the flour 1/2 c at a time, until the dough comes away from the sides of the bowl. Flour your hands and the work surface and kneed the ball of dough until it is no longer sticky.
Let the dough rise in an oiled bowl, sealed with plastic wrap, for 45 to 60 minutes in a warm place, until it is doubled in bulk.
Punch it down and kneed it briefly. Press it into an oiled 15-inch deep dish pizza pan, until it comes 2 inches up the sides and is even on the bottom of the pan. Let the dough rise 15-20 minutes before filling.
Preheat the oven to 500 degrees.
While the dough is rising, prepare the filling. Cook the crumbled sausage until it is no longer pink, drain it of its excess fat. Drain and chop the tomatoes.
When the dough has finished its second rising, lay the cheese over the dough shell. Then distribute the sausage and garlic over the cheese. Top with the tomatoes. Sprinkle on the seasonings and parmesan cheese.
Bake for 15 minutes at 500 degrees. Then lower the temperature to 400 degrees and bake for 25 to 35 minutes longer. Lift up a section of the crust from time to time with a spatula to check on its color. The crust will be golden brown when done. Serve immediately.
Sensual Sausage and Sage Pizza 🙂
Yield: 12 servings
3 Sweet or hot Italian 12 Inch pizza crust
-sausages (or a combination 5 tb Grated romano cheese
-of both), 1 Heaping T Chopped fresh sage
Casing removed -OR
1 Heaping C Grated mozzarella 1 ts Dried sage
-cheese Juice of 1/2 lemon
Preheat oven to 425 degrees. Crumble sausage meat into small pieces.
Either cook in microwave briefly or saute’ (3 to 5 minutes) to draw
out excess fat; drain on paper towels.
Sprinkle mozzarella evenly over pizza crust, then distribute sausage
meat evenly over crust.
Sprinkle romano cheese, then sage, evenly over meat.
Bake pizza with toppings until nicely browned, about 10 minutes.
Before serving, squeeze lemon juice over top of pizza. Makes one 12
Spicy Broccoli Aioli Pizza
IFya’ like broccoli….
Yield: 8 servings 2 ts Cornmeal 1/4 ts Red pepper flakes 10 oz Can Pillsbury 6 oz Sliced Havarti or -Refrigerated All Ready -Monterey Jack 1/4 c Olive oil 16 oz Pkg Green Giant Frozen 4 Garlic cloves, chopped -Broccoli Cuts, thawed, 2 tb Chopped shallots or onion -well drained 1 tb Balsamic vinegar 7 oz Jar roasted red peppers, 1/3 c Grated Romano or Parmesan -drained, sliced into 2 x 1/2 ts Dried basil leaves -1/4" strips 1/2 ts Dried thyme leaves 1/2 c Grated Parmesan or Romano 1/2 ts Dried oregano leaves Heat oven to 425 degrees. Lightly grease 12" pizza pan or 13 x 9" 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. Per serving: 310 calories; 14 g protein, 24 g carbohydrate, 19 g fat, 35 mg cholesterol, 470 mg sodium. From the 36th Pillsbury Bake Off, by Gilda Lester, Chadds Ford PA.
Personally, I think Tofu sucks, but you might like this…my wife sure does!
Yield: 6 servings 3 Pita Breads, Split 1 lb Tofu, Pressed Into Six Rounds 1/2 lb Fresh Mushrooms Sliced 1 1/2 c Tomato & Garlic Sauce, 1/2 c Chopped Green Pepper Drained 1 1/2 tb Grated Parmesan Preheat Oven To 375 F. Place Pita Bread Rounds On Cookie Sheet & Spread With Tomato & Garlic Sauce. Crumble Tofu Over Each Pizza Crust. Top With Green Pepper & Mushrooms. Sprinkle With Cheese. Bake 15 Min. (Fat 6.6. Chol. 1.0.)
Freddie’s French Bread Pizza
Yield: 30 pizzas 1/4 c Olive oil -chopped 1 lg Onion, chopped 2 T Drained capers 1 md Eggplant (unpeeled), cut 1/2 T Freshly ground pepper -into 1/2-inch cubes 2 T Chopped fresh basil 2 sm Zucchini, diced 1 French bread baguette, cut 1 Red bell pepper, chopped -into 1/2-inch-thick slices 3 Garlic cloves, chopped 1 1/2 c Grated provolone or 1/2 T Salt Mozzarella cheese (about 6 2 Tomatoes, peeled, seeded and Oz) Heat oil in heavy large skillet over. medium heat. Add onion and cook until beginning to soften, about 3 minutes. Add eggplant, zucchini, bell pepper, garlic and salt. Cook 5 minutes, stirring frequently. Reduce heat, cover and simmer until vegetables are tender, stirring occasionally, 30 minutes. Add tomatoes, capers and pepper to vegetables. Simmer uncovered until most of liquid evaporates and mixture thickens, stirring frequently, about 15 minutes. Stir in basil. Adjust seasonings. (Can be prepared 3 days ahead. Cover and refrigerate.) Arrange bread slices on baking sheets. Spoon about 1 T ratatouille on each. Top with cheese. (Can be prepared 2 hours ahead. Cover with plastic and refrigerate.) Preheat broiler. Broil pizzas about 5 inches from heat until cheese melts and bubbles. Transfer to platter.
Yield: 8 servings 1 lb Uncooked med. Shrimp 1 tb Cornmeal 1 Can PB Pizza dough (or hmade 4 oz Shredded Mozzeralla cheese 1 tb Olive oil 2 Minced Garlic cloves 2 1/2 oz Crumbled Feta Cheese 1/4 c Slice green onions 2 ts Rosemary crushed 2 1/4 oz Can sliced ripe olives Shell and devein shrimp and set aside. Heat oven to 425 F. Grease 12" pizza pan or 13x9" pan; sprinkle with cornmeal. Place dough in greased pan; starting at center press out with hands. Sprinkle with mozzeralla cheese. Heat olive oil in large skillet over med-high heat. Add shrimp and garlic. Cook until shrimp are light pink, about 1 min., stirring frequently. Spoon over mozzarella cheese. Sprinkle feta cheese, green onions, rosemary and olives over shrimp. Bake at 425 F for 18-22 min., or until crust is golden brown.
Smoked Salmon and Brie Pizza
Yield: 2 pies PIE: (makes 2 pies) TOPPING: (for one pie) 4 1/4 c Flour 1 lb Brie, rind discarded, cut 1 1/2 c Water, lukewarm (105 to 115 Into small pieces Degrees Fahrenheit) 12 oz Smoked salmon, cut into 1 pk Active dry yeast Small pieces 1 ts Salt 1 sm Onion, red, very thinly 1 ts Sugar Sliced, separated into rings 2 tb Olive oil 1/4 c Olive oil, extra virgin Put flour into a large bowl and make a deep well in the middle. Pour warm water into the well, mix in the yeast, using a bit of flour in the mix. Add the sugar, salt, and flour to the well, let stand for 10 minutes until mixture bubbles. Slowly stir all of the flour into the yeast mixture. When it gets too thick to handle place it on a board and knead it until elastic. Form a ball, place into a greased bowl, then turn it over so the top of the ball is greased. Cover with a towel and let rise in a warm and draft free place for an hour or until double in bulk. Preheat oven to 450 degrees. Punch down dough and divide in half. Refrigerate one half for later. (Allow extra time to rise). Roll the other half into a circle about 15 inches across. Place on a 14 inch greased pizza pan, roll edges to form a rim. Transfer the pie a pizza pan. Bake the pizza until the crust begins to brown, about 6 minutes. Remove from oven and cover with cheese, leaving 1/2 inch border around the edges. Arrange the salmon and onion on top and drizzle evenly with olive oil. Return to the oven and bake until the crust is golden brown and puffy, the cheese begins to melt and the salmon is heated thru, about 4 minutes. Remove from oven to a cutting tray or board and lightly brush the crust with olive oil. Garnish with dill. Slice and serve immediately.
Darrrow’s Deep-Thought Dish Pizza
Yield: 4 servings *INGREDIENTS* 1/2 c Tomato Sauce 1/2 c Flour 1/2 ts Oregano 1 ts Baking Powder 1/2 ts Basil 8 ts Margarine, Reduced Calorie 1/4 ts Garlic Powder 2 Egg 4 oz Mozzarella 2/3 c Cottage Cheese, Lowfat 1 tb Cheese, Romano Calories per serving: Number of Servings: 4 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: E *DIRECTIONS* Preheat oven to 375 degrees. In a medium bowl, combine flour and baking powder. Add margarine and cut in with a pastry blender or fork until mixture resembles coarse crumbs. In a small bowl, beat eggs and cottage cheese with a fork or whisk until blended. Mixture will be lumpy. Stir into dry ingredients. Place mixture in a 10-inch pie plate that has been sprayed with a non-stick cooking spray. Combine tomato sauce and seasonings. Spread evenly over first mixture, leaving a 1/2 inch border around edges. Sprinkle with cheeses. Bake 20 minutes. Coole 5 minutes before cutting.
Here’s another one…
Popeye’s Spinach Calzone Pizza
Yield: 6 servings 1 Loaf frozen bread dough, 1/4 c Onion, finely chopped - thawed 4 oz Canned mushroom stems and 8 oz Fat-free Mozarella, shredded - pieces, drained 10 oz Spinach, frozen chopped, 1 Garlic clove, minced or - thawed and well-drained - pressed 6 oz Tomato paste 2 tb Red wine Heat oven to 375 F. Divide bread dough into 6 equal pieces. On baking sheets sprayed with non-stick cooking spray, pat each piece into a 7" circle. Combine remaining ingredients; mix lightly. Spoon approximately 1/2 c. of mixture onto half of each circle. Fold dough over filling; moisten edges and press together with fork to seal. Cut small slit in top of each calzone; lightly spray with cooking spray. Bake at 375 F. for 15 to 18 minutes or until golden brown. 6 servings, each 322 calories, 22 g protein, 46 g carbo., 2 g total fat, .5 g saturated fat, 7 mg sodium, 616 mg sodium, 3 g fiber, 6% calories from fat.
Feelin’ Fruity Pizza
Yield: 4 servings 1 Stick oleo Halved strawberries 2 tb Lemon juice 1/2 ts Salt 3/4 c Sugar Sliced bananas 1/4 c Water 1/2 c Sugar 1 Egg Sliced peaches 8 oz Cool whip Dash salt 1/2 ts Vanilla Sliced pineapple 8 oz Cream cheese 1 tb Cornstarch 1 1/2 c Flour Maraschino cherry Halved white grapes 1/2 c Orange juice 1 ts Baking powder CRUST: Mix oleo, 3/4 c sugar, egg and vanilla, cream together. Sift 1 ts baking powder, flour, and salt. Mix all together. Refrigerate 1 hour, then spread on 12 inch pizza pan. Bake at 350 degrees for 15 minutes or until lightly browned. Cool. GLAZE: Mix 1/2 c sugar, dash salt, and 1 T cornstarch, orange juice, lemon juice, and water, cook until it thickens, then cool CHEESE FILLING: Mix cool whip and cream cheese, spread on crust. FRUIT: Arrange fruit in concentric circles on cheese with cherry in center, cover with glaze, refrigerate.
Placating Pizza on the Grill
Yield: 4 servings -DOUGH 1 ts Salt 3 1/2 c Unbleached white flour 1 1/2 c Warm water divided 1/4 c Corn meal -110-115 degrees 4 tb Olive oil divided 2 ts Light brown sugar 1/4 c Whole wheat flour 2 pk Fast rising yeast oregano -SAUCE Salt to taste -oregano 4 Minced large cloves garlic 8 Ripe italian plum tomatoes 1/2 c Whipping cream -peeled, seeded and chopped 3 tb Chopped fresh basil 3 tb Unsalted butter 3 tb Chopped fresh -TOPPINGS Olive oil 1/2 c Gorgonzola cheese Other toppings as desired -crumbled : DOUGH: Measure 1/2 c warm water in a bowl. Add sugar : and yeast and stir to dissolve. Let stand at least 5 : minutes to proof (froth forms on top). Meanwhile, sift : together into a large bowl the white flour, wheat flour, : corn meal and salt. Make a depression in the middle and : add 3 Ts of the olive oil and 1 c warm water. : Add yeast mixture. Mix all ingredients with your hands and : gather together and place on floured board. Knead about 10 : minutes, adding more flour if dough is sticky, to form a : smooth, elastic mass. Grease a large bowl with olive oil. Add dough, turning it to coat top. Cover and let rise in : warm place, draft-free location until doubled in size (45 : minutes for fast rising yeast, 1 1.2 hours for regular). : While dough is rising make sauce by melting butter in a : saute pan. Add garlic and saute for one minute. Add : tomatoes and cook 2 minutes, stirring constantly. Add : cream, basil and oregano and bring to a boil, remove from : divide into 6 equal pieces and, on floured surface, roll : out to desired shape about 1/2 inch thick. Coat both sides : of shaped crust with olive oil, then place on grill : directly over fire until upper surface begins to bubble : (about 2 minutes). Fire must be very hot and grill must be : clean (coals should be red with a small flame, like a : steak fire; this is important). Watch crust closely and : rotate with spatula if necessary. Remove crust and turn : cooked side up (it should be golden brown). Brush with : olive oil, sauce, cheese and desired toppings. Sprinkle : some olive oil over each pizza. Return for final cooking : (2-4 minutes), rotating for even cooking.
Party Hardy Pizza Rolls
Yield: 12 servings 1 lb Frozen italian bread dough .part-skimmed Mozzarella [thawed] Cheese 8 oz PHILADELPHIA Brand soft 3/4 c Pepperoni [chopped] Cream Cheese with herb 1/3 c Green pepper [finley chopped & garlic 1 tb Olive oil 1 1/2 c KRAFT shredded low moisture 1/2 ts Italian seasoning 1) Roll the dough to 15"x20" rectangleon a floured surface... Spread the cream cheese over the dough to within 1" of the edges... 2) Sprinkle the mozzarella cheese, pepperoni, and the peppers over the cream cheese and roll the dough from the LONG sides, pressing the edges together to seal... Brush the top and sides with the olive oil and sprinkle with the italian seasoning... 3) Cover and let rise in a warm place for 1 hour... and preheat your oven to 350ø... 4) Bake 30 to 35 min or until golden brown... Slice and serve...