Post by gayla on May 9, 2008 14:40:56 GMT -5
Homemade Pizza Dough
3/4 cup water
1 tablespoon Active Dry Yeast
2 tablespoons Olive Oil
1 teaspoon Salt
2 cups Bread Flour
Place lukewarm water, approximately 110 degrees, in food processor bowl. Sprinkle with yeast. Stir until dissolved. Let stand 15 minutes. Pulse in olive oil and salt. Add flour and process until firm ball forms. Remove dough from processor bowl and place in bowl that has been sprayed with cooking release. Cover lightly with plastic wrap. Let proof at room
temperature until doubled in size, between 1 and 2 hours. Punch down dough. Spray a 14-16" round pan with cooking release. Press dough out to cover bottom of pan. Cover with desired toppings and bake.
Leek, Sun-dried Tomato, and Canadian Bacon Pizza
1 Pizza Crust 12-14 inches
3 Leeks (cleaned and julienned)
1/4 cup Extra Virgin Olive Oil
1/4 cup Tomato Paste
3 cloves Garlic (minced)
Salt and Pepper to taste
2 cups Mozarella (grated)
1/4 pound Canadian Bacon or Prosciuto
1 cup Fresh Basil Leaves
1 cup Sun-dried Tomatoes (julienned)
Fresh Parmesan
Combine olive oil, tomato paste, garlic, salt, and pepper. Whisk until well blended. Spread on pizza crust. Sauté leeks in pan sprayed with cooking release until tender. Sprinkle mozarella over olive oil base on crust. Arrange Canadian bacon, fresh basil, and sun-dried tomatoes over cheese. Spoon sautéed leeks on top. Sprinkle generously with fresh parmesan. Bake for 15-20 minutes in 400 degree oven. Cut into 8 pieces and serve immediately.
May be assembled the day ahead, covered, and refrigerated. Bake just before serving.
Artichoke and Calmata Olive Pizza
2 tablespoons Extra Virgin Olive Oil
1 clove Fresh Garlic (minced)
3/4 cup Grated Mozarella
3/4 cup Grated Provolone
3/4 cup Grated Romano
3/4 cup Grated Asiago Cheese
1/2 pound Sweet Italian Sausage
1 cup Calmata Olives (pitted)
1 twelve ounce can Artichoke Hearts (drained and quartered)
1 cup Pesto
Freshly Shredded Parmesan
Combine olive oil and garlic in small bowl. Brush oil and garlic over crust. Combine mozarella, provolone, and romano in small bowl. Sprinkle cheeses over crust. Vary the amount of cheese used depending on personal preference. Remove casing from sausage and crumble it into a medium skillet. Cook over medium heat until done and all pink is gone. Drain excess grease. Sprinkle sausage over cheese. Arrange olives and artichokes over sausage. Sprinkle, as desired, with fresh parmesan. Bake for 20-25 minutes until crust is golden brown. Cut into 8-10 pieces and serve immediately.
Smoked Gouda and Portobello Mushroom Pizza
1 Pizza Crust 12-14 inches
2 cloves Garlic (minced)
3 tablespoons Olive Oil
10 slices Smoked Gouda (1/8 inch thick)
1/2 pound Portobello Mushrooms (sliced)
1/2 Assorted Variety of Mushrooms (sliced)
1 bunch Green Onion (chopped)
1 cup Roasted Red Pepper Strips
Fresh Parmesan
Combine garlic and olive oil. Brush over crust. Arrange gouda and mushrooms over pizza. Sprinkle with green onions. Top with roasted red peppers and fresh parmesan.
Cook 15-20 minutes in 400 degree oven. Cut into 8 pieces and serve immediately.
3/4 cup water
1 tablespoon Active Dry Yeast
2 tablespoons Olive Oil
1 teaspoon Salt
2 cups Bread Flour
Place lukewarm water, approximately 110 degrees, in food processor bowl. Sprinkle with yeast. Stir until dissolved. Let stand 15 minutes. Pulse in olive oil and salt. Add flour and process until firm ball forms. Remove dough from processor bowl and place in bowl that has been sprayed with cooking release. Cover lightly with plastic wrap. Let proof at room
temperature until doubled in size, between 1 and 2 hours. Punch down dough. Spray a 14-16" round pan with cooking release. Press dough out to cover bottom of pan. Cover with desired toppings and bake.
Leek, Sun-dried Tomato, and Canadian Bacon Pizza
1 Pizza Crust 12-14 inches
3 Leeks (cleaned and julienned)
1/4 cup Extra Virgin Olive Oil
1/4 cup Tomato Paste
3 cloves Garlic (minced)
Salt and Pepper to taste
2 cups Mozarella (grated)
1/4 pound Canadian Bacon or Prosciuto
1 cup Fresh Basil Leaves
1 cup Sun-dried Tomatoes (julienned)
Fresh Parmesan
Combine olive oil, tomato paste, garlic, salt, and pepper. Whisk until well blended. Spread on pizza crust. Sauté leeks in pan sprayed with cooking release until tender. Sprinkle mozarella over olive oil base on crust. Arrange Canadian bacon, fresh basil, and sun-dried tomatoes over cheese. Spoon sautéed leeks on top. Sprinkle generously with fresh parmesan. Bake for 15-20 minutes in 400 degree oven. Cut into 8 pieces and serve immediately.
May be assembled the day ahead, covered, and refrigerated. Bake just before serving.
Artichoke and Calmata Olive Pizza
2 tablespoons Extra Virgin Olive Oil
1 clove Fresh Garlic (minced)
3/4 cup Grated Mozarella
3/4 cup Grated Provolone
3/4 cup Grated Romano
3/4 cup Grated Asiago Cheese
1/2 pound Sweet Italian Sausage
1 cup Calmata Olives (pitted)
1 twelve ounce can Artichoke Hearts (drained and quartered)
1 cup Pesto
Freshly Shredded Parmesan
Combine olive oil and garlic in small bowl. Brush oil and garlic over crust. Combine mozarella, provolone, and romano in small bowl. Sprinkle cheeses over crust. Vary the amount of cheese used depending on personal preference. Remove casing from sausage and crumble it into a medium skillet. Cook over medium heat until done and all pink is gone. Drain excess grease. Sprinkle sausage over cheese. Arrange olives and artichokes over sausage. Sprinkle, as desired, with fresh parmesan. Bake for 20-25 minutes until crust is golden brown. Cut into 8-10 pieces and serve immediately.
Smoked Gouda and Portobello Mushroom Pizza
1 Pizza Crust 12-14 inches
2 cloves Garlic (minced)
3 tablespoons Olive Oil
10 slices Smoked Gouda (1/8 inch thick)
1/2 pound Portobello Mushrooms (sliced)
1/2 Assorted Variety of Mushrooms (sliced)
1 bunch Green Onion (chopped)
1 cup Roasted Red Pepper Strips
Fresh Parmesan
Combine garlic and olive oil. Brush over crust. Arrange gouda and mushrooms over pizza. Sprinkle with green onions. Top with roasted red peppers and fresh parmesan.
Cook 15-20 minutes in 400 degree oven. Cut into 8 pieces and serve immediately.