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  • Best Ever Focaccia Pizza

    How to make Best Ever Focaccia Pizza

    Yield: 4 servings

    Prep Time: 20 minutes

    Cook: 2 hours 45 minutes

    You can use the same amount of active dry yeast in place of the instant yeast. Simply allow the active dry yeast to proof for five minutes with the water before adding in.

    Ingredients

    For the dough:

    3/4 cup plus 2 tablespoons warm (110-115°F) water
    1 teaspoon instant yeast
    1 1/2 teaspoons granulated sugar
    2 1/2 cups (11.3 ounces) all-purpose flour, plus more for kneading
    1 1/2 teaspoons kosher salt
    1/2 cup extra-virgin olive oil, divided

    For the toppings:

    1 (15 ounce) can crushed San Marzano tomatoes
    1 clove garlic, finely minced
    Salt and pepper, to taste
    4 ounces fresh Mozzarella cheese, sliced
    Fresh basil
    Pizza toppings

    Directions

    In the bowl of a stand mixer, combine the water, yeast, sugar, and half the flour. Stir to combine. Fit the mixer with the dough hook and on low speed add in the remaining flour, salt, and 1/4 cup olive oil. Once the dough comes together, increase the speed to medium and knead for 5 to 6 minutes, or until smooth and soft. If the dough is really sticky, add in another tablespoon or two of flour.

    Transfer the dough to a lightly oiled bowl. Cover with plastic wrap and let rise in a warm place until doubled in size, at least 1 hour. OR place the dough in a large plastic bag and refrigerate for up to 3 days or freeze for up to 1 month. If frozen, thaw overnight in the fridge or for a few hours at room temperature. Proceed with the recipe.

    Coat a 9 by 13-inch pan with the remaining 1/4 cup olive oil. Put the dough onto the pan and begin pressing it out with your fingertips to fit the size of the pan. Coax and stretch the dough to fit the entire pan, or just about. Spread your fingers to make little holes all the way through the dough.

    Cover the dough with plastic and let rise in a warm place until doubled in size, about 1 hour. Meanwhile, preheat the oven to 425°F.

    In a medium bowl combine the tomatoes, garlic, and salt and pepper to taste. Brush the focaccia with the olive oil on the pan. Spread 1/2 cup of the tomato sauce over the dough. Reserve the remaining sauce for another use (it freezes pretty well). Top with the cheese and other desired toppings. Sprinkle with salt and pepper to taste.

    Bake until golden brown, 20 to 25 minutes. Remove from the oven and let cool slightly before cutting and serving.

  • Mini Calzones

    How to make Mini Calzones

    Yield: 8 calzones

    Prep Time: 20 minutes

    Cook: 40 minutes

    Ingredients

    1 (16 ounce) ball pizza dough, homemade or store bought
    6 ounces (about 6 slices) provolone, cut into small squares
    3 ounces salami, cut into small squares
    2/3 cup ricotta cheese, preferably whole milk
    ½ teaspoon dried Italian seasoning
    ¼ teaspoon red pepper flakes
    Ground black pepper, to taste
    1 large egg
    Marinara sauce, warmed, for serving

    Directions

    Preheat the oven to 400°F.

    For the dough:

    Place the dough on a lightly floured work surface and cut into 8 equal pieces. Roll the pieces into balls and transfer to a parchment lined baking sheet. Cover and let stand while you make the filling.

    For the filling:

    In a medium bowl combine the provolone, salami, ricotta, Italian seasoning, pepper flakes, and black pepper to taste until combined.

    To assemble:

    In a small bowl beat the egg with 1 teaspoon water.

    Working with 1 ball of dough at a time, press the ball into a flat disk then use a rolling pin to roll it into a 6-inch round with an 1/8-inch thickness. Spoon 1 heaping tablespoon of the cheese mixture on one half of the round then fold over to form a half moon shape, pressing the edge to seal. Crimp the edge with a fork and place back on the prepared baking sheet. Brush with the egg wash before repeating with the remaining dough.

    Bake for 15 to 20 minutes, or until golden brown. Serve alongside warm marinara sauce for dipping.

    To make ahead:

    Allow the baked calzones to cool completely then tightly wrap each individually in plastic wrap. Transfer to a plastic bag and freeze for up to 2 months. To bake from frozen, place on a baking sheet in a 400°F for about 30 minutes, or until heated through.

  • Whole Wheat Spring Pizza

    How to make Whole Wheat Spring Pizza

    Yield: 1 12-inch pizza

    Prep Time: 10 min

    Cook: 24 min

    Ingredients

    1 ball no-knead whole wheat pizza dough
    1 tablespoon extra-virgin olive oil
    1/3 cup pesto
    6 ounces fresh smoked mozzarella cheese, shredded
    10 asparagus spears, trimmed and cut into 1 1/2-inch pieces
    12 to 15 cherry tomatoes
    Salt and freshly ground black pepper
    1 tablespoon fresh chopped chives

    Directions

    Place a baking stone on the bottom rack of the oven and preheat to 450°F.

    Place one ball of dough on a large sheet of parchment and shape and stretch until you have a thin 12-inch circle. To get the dough super thin, briefly roll with a rolling pin. Slide the dough to a pizza peel or flat cookie sheet. Cover with a clean towel until ready to use.

    Brush the olive oil onto the edges of the pizza dough. Spread the pesto over the dough. Sprinkle with the mozzarella cheese. Sprinkle with the asparagus and tomatoes. Season to taste with salt and pepper. Slide the dough onto the baking stone, keeping the parchment underneath the dough. Bake for about 12 to 14 minutes, or until the cheese is bubbling and the dough is golden. Sprinkle with the chives and let cool for 5 minutes before slicing and serving.

    Recipe by Tessa of Handle the Heat

  • Ultimate No-Knead Whole Wheat Pizza Dough

    How to make Ultimate No-Knead Whole Wheat Pizza Dough

    Yield: 2 balls of dough

    Prep Time: 10 min

    Cook: 2 hour 20 min

    This recipe is very easily doubled if you’d like to make more dough to store in the freezer for later.

    Ingredients

    3 3/4 cups (15.5 ounces) white whole wheat flour
    1 tablespoon instant yeast
    1 1/2 teaspoons fine sea salt
    1 1/2 cups lukewarm water
    1 tablespoon olive oil, plus more for brushing
    1 tablespoon honey

    Directions

    In a large mixing bowl combine the flour, yeast, and salt. In a liquid measuring cup combine the water, oil, and honey. Gradually add the water mixture to the flour, stirring until incorporated and a shaggy dough forms. You may need to use your hands.

    Shape the dough into a rough ball and transfer to large clean bowl. Cover with plastic wrap and let rise at room temperature until doubled in size, about 1 1/2 hours. You can also let the dough ferment in the fridge overnight. Remove from the fridge and let come to room temperature, about 2 hours, before using.

    Transfer the dough to a well-floured work surface. Divide into 2 equal portions. Take one portion of dough and gather 4 corners to the center to create 4 folds. Turn seam side down and roll into an even ball. Repeat with remaining half of dough. Let the dough rest, covered, until soft and pliable, about 30 minutes.

    At this point the dough can be wrapped in plastic and refrigerated for up to 3 days. Unwrap and let rest at room temperature, covered in plastic, for 2 to 3 hours before shaping. Freeze the dough, individually wrapped in plastic and placed in ziptop bags, for up to 1 month. Defrost in the fridge overnight then allow to sit at room temperature as directed before shaping.

    Place a baking stone on the bottom rack of the oven and preheat to 450°F. Place one ball of dough on a large sheet of parchment and shape and stretch until you have a thin 12-inch circle. To get the dough super thin, briefly roll with a rolling pin. Slide the dough onto a pizza peel or flat cookie sheet. Cover with a clean towel until ready to use. Brush the edges with olive oil and top with desired toppings. Bake in a 450°F oven for 12 to 15 minutes, or until desired doneness.

  • The Best White Pizza

    How to make The Best White Pizza

    Yield: 1 14-inch pizza

    Ingredients

    1 ball pizza dough

    For the Parmesan cream sauce:
    1 tablespoon butter
    3 tablespoons flour
    1 cup milk
    1/2 teaspoon garlic powder
    1/2 teaspoon Italian seasoning
    Salt and pepper to taste
    1/3 cup grated Parmesan cheese

    For the cheese and toppings:
    Olive oil, for brushing
    Salt and freshly ground black pepper, to taste
    6 ounces smoked mozzarella cheese, grated
    1 cup diced grilled chicken
    3 strips bacon, crisp cooked and crumbled
    2 tablespoons pine nuts, toasted
    1 cup arugula

    Directions

    Place a pizza stone on the bottom rack of the oven and preheat to 450°F.

    For the dough:
    Stretch and roll out the pizza dough on a floured work surface until as thin as possible without tearing. The circle should be at least 14-inches large. If the pizza dough springs back, cover with a clean kitchen towel and let rest for 10 minutes before continuing to shape. Transfer the pizza dough to a parchment lined pizza peel or flat cookie sheet. Cover with a towel until ready to use.

    For the sauce:
    In a medium saucepan over medium heat melt the butter. Add the flour and cook, stirring, until the mixture is thick and the raw flour taste is gone, about 1 minute. Slowly pour in the milk, whisking constantly. Add the garlic powder, Italian seasoning, and salt. Cook for 3 to 4 minutes, or until thickened. Stir in the Parmesan cheese.

    To assemble:
    Brush the pizza dough with olive oil, concentrating on the edges. Season with salt and pepper. Top with the warm Parmesan cream sauce. Sprinkle with the mozzarella cheese. Sprinkle with the grilled chicken, bacon, and pine nuts.

    Bake for 10 minutes, or until the crust is golden and the cheese is bubbling. Top with arugula before serving.

    Recipe inspired by Liberty Market

  • Video: Cauliflower Pizza Crust

    How to make Video: Cauliflower Pizza Crust

    Yield: 2 servings

    Ingredients

    For the crust:
    1 small head cauliflower, or half of one large head
    1 large egg
    1/4 cup finely shredded mozzarella
    1 clove garlic, minced
    1/4 teaspoon salt
    1/4 teaspoon red pepper flakes
    1/2 teaspoon dried oregano
    1/2 teaspoon garlic powder
    2 teaspoons olive oil

    For the topping:
    Pizza Sauce
    1/2 cup finely shredded mozzarella
    Pepperoni
    Other desired toppings

    Directions

    For the crust:
    Preheat oven to 450°F. Spray a large baking sheet or pizza pan with nonstick cooking spray.

    Cut the florets from the cauliflower and place in the bowl of a food processor. Process for 30 seconds, or until the cauliflower looks like tiny crumbs. Alternatively, grate the whole head of cauliflower using the large holes of a box grater. Place crumbled cauliflower in a large microwave-safe bowl. Microwave for 8 minutes. Let cool.

    Place the cauliflower in a kitchen towel and squeeze out as much liquid as possible. Add egg, mozzarella, garlic, salt, pepper flakes, oregano, garlic powder, and olive oil to the cauliflower, stirring to combine. Pat the mixture into about a 12-inch round on prepared pan. Brush with olive oil.

    Bake for 12 to 15 minutes, or until golden.

    Remove crust from oven and adjust oven setting to broil. Top the pizza with sauce, mozzarella, pepperoni, and any other desired toppings. Broil for 3 to 4 minutes, watching carefully, until the cheese is melted, bubbling, and begins to brown. Cut into slices and serve hot.

  • Deep Dish Pizza

    How to make Deep Dish Pizza

    Yield: 10 servings

    Ingredients

    Crust:
    4 cups (17 ounces) all-purpose flour
    3 tablespoons yellow cornmeal
    1 3/4 teaspoons salt
    2 3/4 teaspoons (1 package) instant yeast
    2 tablespoons olive oil
    4 tablespoons butter, melted and cooled
    2 tablespoons vegetable oil
    1 cup plus 2 tablespoons lukewarm water

    Filling:
    3/4 pound mozzarella cheese, sliced
    1 pound Italian sweet or hot sausage
    1 (28-ounce) can diced tomatoes
    2 garlic cloves, minced
    1 tablespoon sugar
    1 1/2 teaspoons dried Italian herbs
    1 cup freshly grated Parmesan cheese

    Directions

    For the crust:
    In the bowl of an electric mixer fitted with the dough hook, combine all the crust ingredients. Knead on medium-low speed until the dough becomes smooth and soft, about 7 minutes. The dough can also be kneaded by hand or with a bread machine.

    Place the dough in a lightly oiled bowl, cover, and let rise until very puffy, about 1 hour.

    While the dough is rising, grease one large 14-inch deep dish pizza pan or two 9-inch cake pans with non-stick vegetable oil spray, then pour in 3 to 4 tablespoons olive oil, tilting it to cover the bottom of the pan, and partway up the sides.

    Once the dough is risen, use your hands to stretch it out into a circle that is slightly larger than the pizza pan or two circles slightly larger than the cake pans. Lay the dough in the pan(s), and stretch it towards the edges until it starts to shrink back. Cover, and let it rest for 15 minutes. Preheat the oven to 425°F while the dough rests.

    Continue stretching the dough until it covers the bottom of the pan, then gently push it up the sides of the pan. Let the crust rest for an additional 10 to 15 minutes. Bake the crust for 10 minutes, until it's set and barely beginning to brown.

    For the filling:
    Meanwhile, drain the tomatoes thoroughly. In a medium bowl combine the tomatoes, garlic, sugar, and Italian herbs. Cover the bottom of the crust with the sliced mozzarella. Add the sausage then the tomato mixture. Sprinkle with the grated Parmesan.

    Bake the pizza for about 20 to 25 minutes, or until the filling is bubbly and the topping is golden brown. Remove it from the oven, and use a large spatula to carefully lift it out of the pan onto a rack. Allow the pizza to cool for about 10 to 15 minutes before cutting and serving.

    King Arthur Flour

  • Pepperoni Pizza Chicken Rollups

    How to make Pepperoni Pizza Chicken Rollups

    Yield: 4 servings

    Prep Time: 15 minutes

    Cook: 45 minutes

    Check out my recipe for homemade pizza sauce!

    Ingredients

    4 boneless skinless chicken breasts, pounded to 1/4-inch thickness
    1/4 teaspoon garlic powder
    1 teaspoon Italian seasoning
    Kosher salt and freshly ground black pepper
    35 slices pepperoni, divided
    4 ounces sliced or shredded mozzarella cheese
    3 cups pizza sauce

    Directions

    Preheat the oven to 350°F.

    Season the chicken breasts with garlic powder, Italian seasoning, and salt and pepper to taste. Place 5 slices of pepperoni on each breast and divide the cheese among the breasts. Roll up the breasts and seal with toothpicks.

    Chop the remaining pepperoni and place in a medium skillet. Heat until they have released most of their fat. Remove the pepperoni and set aside. Place the chicken roll ups in the skillet and fry in rendered fat for about 5 minutes per side, or until golden brown. Place the chicken in a baking dish. Combine the pizza sauce and the fried pepperoni and pour over chicken.

    Bake for 30 to 40 minutes, or until the chicken is cooked through.

    Adapted from All Recipes

  • Caramelized Onion, Goat Cheese, and Prosciutto Pizza

    How to make Caramelized Onion, Goat Cheese, and Prosciutto Pizza

    Yield: 1 12-inch pizza

    Ingredients

    1 ball pizza dough
    2 tablespoons olive oil
    4 ounces crumbled goat cheese
    1/4 cup caramelized onion (from about 1 large onion)
    3 thin prosciutto slices, torn into pieces
    1 teaspoon chopped fresh rosemary
    1 tablespoon high quality balsamic vinegar
    Salt and freshly ground black pepper

    Directions

    Place a pizza stone on the bottom rack of the oven and preheat to 450°F.

    Stretch and roll out your pizza dough on a floured work surface until as thin as possible without tearing. You should get about a 12-inch circle. If the pizza dough springs back, cover it with a clean kitchen towel and let it rest for 10 minutes before continuing shaping. Transfer the pizza to a parchment lined pizza peel or flat cookie sheet.

    Brush pizza dough evenly with the olive oil. Top with the goat cheese, onion, and prosciutto. Sprinkle with the rosemary and vinegar. Season to taste with salt and pepper.

    Bake the pizza for 10 minutes, or until the edges of the crust are golden.

    Recipe by Tessa of Handle the Heat

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