Posts from the ‘Pizza’ Category

Potato Onion Pizza

I had an extra pizza dough left over from last night so I thought that since I’m home today I’ll try making a pizza that is more likely to be my tastes than my husbands…if it doesn’t have gobs of cheese and meat on it he is not interested…so anyway I found this potato pizza that sounded pretty interesting…. I am disappointed in this pizza – not sure if I’ve done something wrong or not, but it just lacked flavor though it looked delicious – I feel like it needs something more to give it a bit more zing…

Here’s the recipe link if you want to give it a try: http://www.canadianliving.com/food/onion_and_potato_pizza.php

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Sliced Steak Pizza

I haven’t made pizza in a while and today I had lots of time to make fresh pizza dough as well as leftover steak and mushrooms… perfect combination for a pizza! The recipe I found seemed pretty simple – and it turned out really yummy – though I changed some of the ingredients.

Here’s a link to the original recipe–> recipe

Below is my version:

  • 1 large pizza dough (homemade or bought)
  • 1/2 onion, thinly sliced
  • 1-1/2 – 2 cups mozza cheese, shredded
  • 4-5 button mushrooms, sliced or diced
  • left-over steak, cut into thin strips
  • 1/4-1/2 cup smokey bb sauce
  1. Prepare the pizza dough and pre-bake abt 15 minutes
  2. top dough with bbq sauce
  3. spread  1/2 of cheese over crust
  4. saute onions with mushrooms (optional – could use raw) and place on crust
  5. spread steak all over top and rest of cheese
  6. bake in hot oven (450F) for about 15 minutes or until cheese is melted and bubbling

recipe by: r2bclus2cook

Basic Homemade Dough by Panago

I really like Panago pizza…their dough is really good so when I saw they were offering a free recipe for an at-home version of their dough I snapped it right up. Well, tonight I finally got around to trying it out (didn’t take long after getting the recipe). It truly is a simple recipe that is basically the same as most other pizza dough recipes I’ve tried, but something about this dough was awesome…it must be the ingredient proportions….awesome. Now, it may not be as good as their own dough or an overnight dough, but it is easy and tasty for the at home cook who has about an hour to get supper ready….

The recipe ingredients are listed below (makes 2 of 12″ pizza crusts):

  • 1 tbsp dry yeast or small packet
  • 1-1/4 cup warm water
  • 4 cups all purpose flour
  • 1 tsp Panago Cucina Mediterranean Sea Salt
  • 2 tbsp Panago Cucina Extra Virgin olive oil
  • 1 tbsp honey

(NOTE that I used regular salt and olive oil, though I’m sure sea salt would be better)

The basic summarized instructions are below:

  1. combine warm (not super hot) water with the honey and yeast and stir until dissolved
  2. leave for 5-10 minutes until the yeast activates and foams (like a frothy beer) on the top
  3. in another bowl, mix the salt and flour together, then add the yeast mixture
  4. now, add the oil and mix until forms a smooth, shiny, elastic dough – about 5-10 minute (add water if too clumpy and more flour if too sticky)
  5. shape the dough into a round ball and place in oiled bowl and cover with damp cloth and put in warm place to rise for about 45 minutes
  6. once it’s doubled in size, divide the dough into 2 balls and let rise of lightly floured surface, covered with parchment paper, for about 20 minutes
  7. once the dough is risen, form into crusts and top as desired (I pre-baked the pizza dough about 10 minutes so as to avoid a dough-y pizza when the top was cooked – I hate that!)

I did not let it rise the extra 20 minutes and the pizza dough was great!!! I’d say this was probably the best dough recipe I’ve made so far… I’m not sure how great it would be after freezing and letting thaw, but fresh was really good. I’ll have to experiment next time by freezing some dough balls…tonight we ate one pizza and I pre-cooked 1 crust to put in the fridge for tomorrow or the next day….not sure how it will compare to fresh but I imagine it will be pretty good. 🙂

recipe by Panago Pizza

Greek Style Pizza

I’m calling my newest pizza creation a greek-style pizza because it has many of the same ingredients as the Greek Salad I love so much…. boy was it yummy!

INGREDIENTS

  • 1/2 cup crumbled feta
  • abt 2-3 tbsp sliced black olives
  • 1/2-1 tomato, thinly sliced
  • 1/4 red onion, thinly sliced
  • 1/4 small green pepper, thinly sliced
  • 5-10 salami slices
  • your favorite pizza sauce
  • your favorite pizza dough (I’d suggest a medium to thin crust)

INSTRUCTIONS

  1. prepare your favorite pizza dough and pre-cook for about 10 minutes so your dough won’t be gooey when the pizza is done
  2. top with sauce, veggies and meat, with feta crumbled all over top
  3. bake at highest temperature for about 10-12 minutes or until salami starts to look cooked – note that the feta won’t melt or brown like other cheeses

recipe by: r2bcluvs2cook

We loved the flavor of this pizza…. yummy!!!!

Ham and Alfredo Pizza

We used to enjoy eating pizza out, but since I’ve found a few recipes for homemade pizza dough we rarely eat this meal at a restaurant. My homemade pizzas have become a favorite of my husbands and believe me, there are no leftovers!

I decided to make an Alfredo sauce pizza since I had ham and alfredo in the fridge…yummy!!!!

ham alfredo pizza

Note that I tried to estimate quantities shown below since I haven’t actually measured the ingredients….just use the info below as a guide. Oh, I also use the slicer tool (you know the one that does the shredded cheese and stuff)….I think it’s called a mandolin slicer.
INGREDIENTS

  • your favorite pizza dough
  • 3-4 tbsp alredo sauce (I use Bertolli)
  • 1/4 cup grated Parmesan
  • 1/2 cup shredded black forest deli ham
  • 1 large mushroom, cut very thinly
  • 1/4 green pepper, cut very thinly
  • 1 med tomato, sliced very thinly
  • 1/4 onion, sliced very thinly
  • 1/2 cup mozzarella cheese, shredded

INSTRUCTIONS

  1. pre-bake the pizza dough until almost done (usually abt 10 min at 400F)
  2. remove pizza from oven and spread alfredo sauce on top
  3. sprinkle top with parmesan, and layer vegetables and ham on top
  4. top with mozzarella cheese
  5. return pizza to oven to cook at 450F until cheese is bubbly and begins to brown a little

recipe by: r2bcluvs2cook

Smothered Philly Cheese Steak Pizza

A few days ago I saw Rachel Ray making a Philly Cheese Steak Pizza that called for onions, cheese, and roast beef….while this sounded pretty good I thought I could make it better….I think I did! This pizza was really good.

INGREDIENTS

  • your favorite pizza dough
  • 2 medium red onions, very thinly sliced
  • 2 cloves garlic, crushed
  • 1/2 green pepper, cut into thin strips
  • 1/4 cup grated parmesan cheese
  • 1 cup sliced mushrooms
  • 1 cup mozzarella or provolone cheese, shredded
  • 1 tbsp Worcestershire sauce
  • 2 tbsp red wine or sherry
  • abt 3/4lb shredded roast beef

INSTRUCTIONS

  1. sautee the onions on medium heat in PAM or butter until they are tender and start to caramelize (about 30 minutes, covered)
  2. in the meantime, form pizza dough on pizza pan and drizzle with olive oil
  3. pre-cook the pizza crust until almost done
  4. add crushed garlic, pepper strips, sherry, and Worcestershire sauce to the onions, stirring well to let flavors combine – turn on low and let simmer, covered
  5. remove the dough from the oven and sprinkle with Parmesan cheese
  6. cover dough with onion mixture and shredded meat
  7. top entire pizza with cheese and place in oven
  8. bake at 400F until cheese is melted and lightly golden

recipe by: r2bcluvs2cook

Quick Pizza Dough

I found this recipe today on the Food Network website (originally from Gourmet magazine) for a quick pizza dough…which was good since I decided about 1 hour before supper time that I wanted pizza!

The claim was that you could make this dough and let it rise for 30 minutes and make your pizza fresh in a jiffy. I have to say, it did only take a few minutes to prep my dough and about 30 minutes later it had doubled as promised.

quick pizza dough with italian seasoning

NOTE: When you take it from the bowl and place in on your pizza stone, just use your fingers to press it out by starting in the center and working your way outwards. Also, pizza dough that has been refrigerated or frozen should be at room temperature before forming into a pie as it will spread on your stone much easier. If you want your pizza a little thicker, just let it rise about 20 minutes once you’ve gotten the FRESH dough ready for toppings. Also, pre-cook your pizza dough for about 10 minutes at 500 to help ensure you don’t end up with a doughy/uncooked pizza crust.

I quickly assembled my pizza with veggies, cheese, and meat and baked it at 500F until the cheese was melted and gooey! While this wasn’t a crust like you’d get from a pizzeria, it was pretty good….we ate it without any complaints!

Original recipe is listed below:

2 to 2 1/4 cups unbleached all-purpose flour
1/4-ounce package fast acting yeast
1/2 teaspoon sugar
2 tablespoons olive oil
1/2 teaspoon salt

In a large bowl whisk together 3/4 cup of flour, yeast, sugar, and 2/3 cup hot water (130 dgrees F). Stir in the oil, 1 1/4 cups of the remaining flour, and the salt and blend the mixture until it forms a dough. Knead the dough on a floured surface, incorporating as much of the remaining 1/4 cup flour as necessary to prevent the dough from sticking, for 5 to 10 minutes, or until it is smooth and elastic.
Alternatively, the dough may be made in a food processor. In a food processor combine 3/4 cup of the flour, yeast, and sugar. With the motor running, add 2/3 cup hot water (130 degrees F), and turn the motor off. Add the oil, 1 1/4 cups of the remaining flour, and the salt and process the mixture until it forms a ball, adding more water, 1 teaspoon at a time, if it is too dry, or more flour, 1 tablespoon at time, if it is too wet. Knead the dough by processing it for 15 seconds.
The dough, prepared by either method, may be used immediately, but for better flavor it is best to let it rise once. Put the dough in an oiled bowl and turn it to coat it with the oil. Let the dough rise, covered with plastic wrap, in a warm place for 30 minutes, or until it is double in bulk, and punch it down. This dough may be used instead of the basic pizza dough.