Showing posts with label pizza. Show all posts
Showing posts with label pizza. Show all posts

3-Ingredient Pizza Sticks with Marinara Dipping Sauce


Ingredients:
1 T. olive oil
3 cloves garlic, peeled and smashed
1 (15 ounce) can high-quality tomato sauce
½ tsp. dried basil
½ tsp. dried oregano
¼ tsp. salt
12 egg roll wrappers
12 mozzarella string cheese sticks, sliced mostly through lengthwise
Mini pepperonis
2 quarts canola or vegetable oil

Directions:

1. To make the dipping sauce, heat oil in a small saucepan over medium-high heat until shimmering. Add garlic cloves and sauté until browned, stirring occasionally to prevent scorching, about 3 to 4 minutes. Remove garlic and discard.
2. Stir in tomato sauce, basil, oregano, and salt. Reduce heat to medium and simmer until flavors have blended, about 10 minutes. Keep warm over low-heat until serving time.
3. Meanwhile, set up an area for assembling the pizza sticks. Working with one egg roll wrapper at a time, lay an egg roll wrapper on a plate. Arrange a cheese stick at one end. Fill the cheese stick with pepperoni where it has been sliced lengthwise and arrange additional pepperoni in a line next to the cheese slice. Brush all the edges of the egg roll wrapper with water.
4. Starting at the end of the wrapper with the cheese stick, roll the wrapper tightly around the cheese stick and the pepperoni. When the cheese stick is about 75% rolled, fold in the sides like a burrito and continue rolling. Seal the edges of the egg roll wrapper on itself. Set aside on a plate covered with a damp paper towel and repeat with remaining wrappers, cheese, and pepperoni.
5. Heat oil in a sauce pan, stock pot, or electric deep fryer to 350°F. Working in batches, deep-fry 3 to 4 pizza sticks at a time until the egg roll wrapper is golden brown on all sides, about 3 minutes. Remove to a plate lined with paper towels and repeat with remaining pizza sticks.
6. Serve pizza sticks warm with the marinara dipping sauce on the side.

Buffalo Chicken Flatbread Pizza


Ingredients:

1 tbsp butter
¼ cup hot sauce
1 tsp granulated sugar
1 large boneless, skinless chicken breasts, cooked and shredded
¼ cup blue cheese, crumbled
¾ cup buttermilk
¼ cup sour cream
Salt and pepper, to taste
4 small flatbreads
½ cup cheddar cheese, shredded
Fresh parsley, for garnish (optional)

Directions:

1. Preheat oven to 400F.
2. To make the buffalo sauce, melt butter in a saucepan over medium heat. Stir in hot sauce and sugar. Add the chicken pieces and toss to coat with the sauce. Set aside.
3. To make the blue cheese dressing, mash blue cheese and buttermilk together with a fork until mixture is coarsely blended. Stir in sour cream and season to taste with salt and pepper.
4. To assemble the flatbreads, spread about 2 tablespoons of blue cheese dressing over each of the flatbreads and bake for 5 minutes.
5. Top with buffalo chicken pieces, cheddar cheese, and additional blue cheese dressing and return flatbreads to the oven. Bake until the crust is crispy and the toppings are warmed through.

Greek Pizza

Ingredients:

1 pizza dough
28 ounce can crushed tomatoes, San Marzano preferred (Note: One can will make enough sauce for at least four pizzas)
2 cloves garlic
Handful of black olives
Handful of fresh spinach
Small red onion
A few sundried tomatoes (packed in oil)
Crumbled feta
Shredded Italian blend of cheese (or mozzarella)
Kosher salt
Fresh ground pepper

Directions:

1. Prepare the pizza dough, following the preparation instructions in the recipe if you’ve made in advance. Place your pizza stone in the oven and preheat to 500°F.
2. Prepare the tomato sauce: Mix a 28 ounce can of crushed tomatoes and about 1 teaspoon red wine vinegar. Stir to combine and add salt and pepper to taste. If desired, add some dried or fresh oregano or basil.
3. Prepare the toppings: Mince the 2 cloves garlic. Slice the black olives. Coarsely chop the spinach. Finely slice the red onion. Drain and chop the sundried tomatoes.
4. When the oven is ready, stretch the dough into the desired shape. Place it on a floured pizza peel or pull the pizza stone out of the oven and carefully place the dough on it.
5. Quickly assemble the pizza: Thinly spread a bit of tomato sauce over the dough (not too much!), then sprinkle on the minced garlic and as much mozzarella cheese as you like. Top with olives, spinach, red onion, sundried tomatoes, and feta. Sprinkle with a bit of kosher salt.
6. Bake the pizza: Transfer the pizza to the oven, and bake until the cheese and crust are nicely browned, about 5 to 7 minutes.

Mexican Pizza

Ingredients:

2 crusts pizza dough
1 can no-fat refried black beans (makes enough for around 4 pizzas)
1/2 teaspoon cumin
1/4 teaspoon paprika
1/4 teaspoon cayenne
1 small red onion
1 tomato
1 jalapeño pepper (or more to taste)
2 handfuls fresh cilantro
2 handfuls frozen corn
Mexican cheese blend (or a mix of Monterrey jack and cheddar)
Kosher salt

Directions:

1. Place your pizza stone in the oven and preheat to 500°F.
2. In a medium bowl, mix the refried black beans with a bit of water to thin the consistency so that it is easily spreadable. Mix with 1/2 teaspoon cumin, 1/4 teaspoon paprika, and 1/4 teaspoon cayenne.
3. Seed and dice the tomato.  Finely chop the red onion. (If you’re worried about it being too strong, soak it in some cold water for a bit to soften the flavor.)  Chop the cilantro. Seed and dice the jalapeño (taking the necessary precautions – stay away from the eyes!).
4. When the toppings and oven are ready, shape the dough into a 10-inch round. Place the dough on a floured pizza peel if you have one, or pull the pizza stone out of the oven and carefully place the dough on it.
5. Quickly assemble the pizza. Spread the bean mixture in a thin layer over the dough, sprinkle on as much cheese as you like, and add the red onion, tomato, jalapeño, corn, and cilantro. Sprinkle with kosher salt (very important – this really brings out the flavors!). If desired, brush a little olive oil on the crust to help it brown.
6. Transfer the pizza to the oven, and bake until the cheese and crust are nicely browned, about 5 to 7 minutes. Repeat Steps 4 through 6 for the second pizza.

Pizza with Crispy Kale, Butternut Squash, Bacon & Smoked Mozzarella

Ingredients:

1 small butternut squash, 1 1/2 - 2 pounds
4 strips thick-cut bacon
4 big leaves Tuscan or dino kale (roughly 1/4 bunch or 2 1/2 ounces)
8 ounces smoked mozzarella
1 pound pizza dough, storebought or homemade
1-2 tablespoons olive oil
Salt

Directions:

1. To prepare the butternut squash, heat the oven to 450°F. Peel and dice the squash into small 1/2-inch cubes. Toss the cubes with a drizzle of olive oil and salt. Spread on a baking sheet in a single layer so the cubes aren't too crowded (roast in two batches of necessary). Roast the cubes for 30 minutes, stirring halfway through, until soft. Set the cubes aside until needed.
2. Dice the bacon. Warm a skillet over medium-high heat and fry the bacon until cooked through, but not totally crispy. It will cook a little more in the oven. Set aside to drain on a paper towel.
3. Wash the kale. Spin it in a salad spinner or pat with a clean kitchen towel to get the kale as dry as you possibly can. Strip the leaves from the stems and tear into small 1/2-inch pieces. The stems can be saved for another purpose. Toss the kale with a little olive oil; if preparing the kale ahead of time, wait until just before assembling the pizza to toss with oil.
4. Slice the mozzarella into thin rounds.
5. Heat the oven to 500°F or as hot as it will go. If you have a baking stone, place this in the lower half of the oven while the oven warms.
6. To assemble and bake the pizzas, divide the dough into two halves and shape each into 10-inch rounds. Working one round at a time, brush with olive oil and sprinkle lightly with salt. Lay half the rounds of mozzarella on the pizza and arrange 1/2 cup of the roasted squash and half the bacon across the dough. Scatter half of the kale over top. (Note: You may have more squash than needed for this recipe; save the rest for another meal.)
7. Transfer the pizza to the oven. Bake for 7-10 minutes, until the kale is crispy and the crust is dark golden. Assemble and bake the second pizza as the first. Let the pizzas cool slightly before slicing and serving.

Chicken Parmesan Pizza

Ingredients:

1 tbsp. olive oil
1 tbsp. unsalted butter
1 large boneless, skinless chicken breast, butterflied
Kosher salt and freshly ground black pepper
1 egg, beaten with ½ tsp. water
½ cup bread crumbs
1 tsp. dried basil
1 tsp. garlic powder
2 tbsp. grated Parmesan cheese, plus more for topping pizza
1 ball pizza dough
½ cup marinara or pizza sauce
2 cup shredded mozzarella cheese
Fresh basil, for garnish

Directions:

1. Preheat oven to 450° F.  Place pizza stone in oven and allow to heat for 30 minutes.
2. Heat a medium skillet over medium high heat and add oil and butter.  Season chicken with salt and pepper.  Combine bread crumbs with dried basil, garlic powder, and Parmesan cheese.  
3. Dip chicken into egg mixture and coat thoroughly.  Dredge in bread crumbs, being sure that chicken is well coated.  Place chicken in hot pan and cook for 4-6 minutes per side, until fully cooked.  Remove from pan and pat with paper towels to absorb oil.  Let cool for 3-4 minutes and then cut into slices or chunks.
4. Set a large piece of parchment paper on a pizza peel or overturned baking sheet and form dough into a large circle.  Bake untopped pizza for about 5 minutes.  Remove dough from oven and carefully spread marinara or pizza sauce over dough, then top with chicken.  Add mozzarella and additional Parmesan cheese.  Return pizza to the oven and bake for another 10-15  minutes, until dough is crispy and cheese is beginning to brown. 

Pizza Sauce

Ingredients: 

 1 (8 ounce) can tomato sauce (without sugar)

1 (6 ounce) can tomato paste

1 teaspoon dried oregano

1 teaspoon dried basil

1 teaspoon garlic powder

1/2 teaspoon onion powder

1 teaspoon ground sweet paprika

1 teaspoon sugar

1/4 teaspoon salt

Fresh cracked pepper to taste

2 Tablespoons olive oil

1 teaspoon white vinegar

 Directions:



Place all the ingredients in a medium sized bowl and stir together.

Grilled Double Bacon, Pepperoni & Onion Pizza

Ingredients: 

1 (12 to 14 inch) pizza dough, stretched onto a pan
1 tablespoon extra virgin olive oil
2/3 cup pizza sauce
3/4 cup shredded mozzarella
5 slices thick sliced bacon, cooked and cut into chunks
1/4 cup Canadian bacon, cut into quarters
1/4 cup pepperoni
1/4 cup diced onions
1/2 cup shredded Parmesan Reggiano
1 tablespoon olive oil, plus more for brushing
Dried oregano
Garlic powder
Salt & pepper
Cornmeal for pizza pan

Directions:

1. Preheat the grill on high to 500 degrees, with the lid closed. Brush a good quality pizza pan lightly with olive oil, and sprinkle with cornmeal. Set aside.
2. Stretch and roll out the pizza dough until thin, and place on the pan. Brush the top with 1 tablespoon olive oil, and then spoon on pizza sauce.
3. Top pizza with the mozzarella, bacon, Canadian bacon, pepperoni, onions and then Parmesan. Season with oregano, garlic powder, salt and pepper.
4. Set pizza on the grill and close the lid. Cook for 5 to 8 minutes or until cooked through.

Grilled Pepperoni Pizza

Ingredients: 

1 to 1 1/2 cup grated mozzarella 
1 cup pepperoni slices 
1 cup tomato sauce 
1 clove garlic, minced 
1/4 teaspoon oregano 
1/4 teaspoon basil 
 48 ounces frozen pizza crust, thawed

Directions: 
Combine tomato sauce with minced garlic, oregano, and basil. Set aside. Preheat grill. Divide dough in half and roll each half into 8 inch circles on a floured surface. Carefully place crusts on hot grill and heat for about 1 to 2 minutes or until they begin to brown. Remove crusts from grill. Apply pizza rounds with tomato sauce mixture, pepperoni, and cheese. Carefully return to grill. This is easier if you use a cookie sheet to carry the pizzas. Close lid and continue grilling for about 2 to 4 minutes or until bottom has browned and cheese is melted. Serve.

Perfect Pizza Dough

Ingredients:

250-350ml/8¾-12¾fl oz lukewarm water
1 tbsp active dried yeast
550g/1lb 3½oz strong white flour, plus extra for dusting
1 tsp salt
½ tsp ground black pepper
2 tsp clear honey
2 tbsp extra virgin olive oil, plus extra for brushing

Directions: 

1. Pour 150ml/5¼fl oz of the water into a bowl and sprinkle over the yeast. Stir to dissolve, then leave to rest in a warm place for ten minutes.
2. Sift the flour, salt and pepper into a large bowl. Stir the honey and olive oil into the yeast mixture until well combined.
3. Make a well in the center of the dry ingredients and pour in the yeast mixture, mixing to form a soft and slightly sticky dough. Add enough of the remaining water, little by little, until you have achieved the correct consistency.
4. Transfer the dough to a lightly floured work surface and lightly flour your hands. Knead the dough for ten minutes until it is smooth and pliable. 
5. Lightly oil a large bowl - it should be big enough to allow the dough to double in size. Put the dough inside and cover with cling film. Set aside in a warm place for 1-2 hours.
6. When the dough has doubled in size, remove the cling film and punch the dough down. Remove from the bowl and knead again until smooth. Divide into five round balls and let the dough rest before shaping.
7. To shape the dough, lift a ball of dough on to a lightly floured work surface and lightly flour the top. Flatten the dough with your fingers before picking it up and slapping it onto your work surface. Repeat this a couple of times. Now drape the dough over your clenched fist and stretch it gently from the outside rim.
8. Place the dough in well-floured pizza tins or baking sheets, top with your choice of toppings and bake in a hot oven until the topping is melted and the edges are crispy.


Pumpkin Chorizo Pizza

Ingredients:

2 TbspOlive Oil, divided
12 ozPurchased Pizza Crust
¼ cupFinely Chopped Shallots
1 cloveGarlic, minced
¼ tspDried Red Pepper Flakes
1 cupFresh Pumpkin Puree
¼ tspSmoked Paprika
⅛ tspSalt
1 cupCubed Fontina Cheese
¼ lbThinly Sliced Spanish Chorizo
1 TbspChopped Fresh Sage Leaves


Directions:

Heat oven to 425 degrees. Brush 1 tablespoon olive oil over crust and set aside. Heat remaining tablespoon olive oil in a skillet over medium heat. Add shallots, garlic and pepper flakes to hot pan. Saute for 1 minute, stirring constantly. Stir in pumpkin puree, smoked paprika and salt.
Cook, stirring, until sauce is thickened and hot. Spread sauce evenly over pizza crust and scatter with cubed fontina. Arrange sliced chorizo evenly over top and sprinkle with chopped sage. Place pizza on a cookie sheet or directly on oven rack, if preferred. Bake for 12 minutes or until crust is golden and cheese has melted. If desired, drizzle a little olive oil over pizza and sprinkle with additional chopped sage.

Asparagus, Artichoke and Red Pepper Pizza

Ingredients:

8 oz fresh asparagus spears, trimmed
1 large red bell pepper, cut into 1/2-inch strips
1 tablespoon 100% Extra Virgin Olive Oil
1/4 teaspoon Sea Salt
1/4 cup bread crumbs
1 can refrigerated classic pizza crust
6 tablespoons whipped cream cheese spread
1 to 2 teaspoons grated lemon peel
1 jar (12 oz) marinated artichoke hearts, drained, chopped
3/4 cup shredded Swiss cheese (3 oz)
3/4 cup shredded Gruyere cheese (3 oz)
1/2 teaspoon garlic Powder

Directions: 

Heat oven to 400°F. Place asparagus and red pepper in ungreased 13×9-inch pan; drizzle with olive oil and sprinkle with sea salt.
Bake vegetables 12 to 16 minutes or until crisp-tender, turning once halfway through baking. Cool 5 minutes.
Meanwhile, spray cookie sheet with No-Stick Cooking Spray. Sprinkle with bread crumbs. Unroll pizza crust dough onto crumb-coated sheet; press into 15×10-inch rectangle.
Flute edges of dough.
Bake 12 to 16 minutes or until crust is golden brown. Cool 5 minutes.
Meanwhile, cut asparagus and red pepper into 1/2-inch pieces. Spread cream cheese onto warm crust; sprinkle with lemon peel. Arrange half of the artichokes, asparagus and red pepper over cream cheese; sprinkle with half of the Swiss and Gruyere cheeses. Repeat with remaining vegetables and cheeses.
Bake 8 to 10 minutes or until edges are golden brown and cheese is melted. Remove from oven; sprinkle with garlic powder.
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