American-Style Cheese-Ring Pizza

3 cups white flour
1 teaspoon table salt
1 package instant yeast
2 tablespoons olive oil
1 cup warm water

For the topping and crust:
5 oz ball mozzarella, drained
2 teaspoons chopped fresh parsley
1 garlic clove, crushed
Salt and ground black pepper
1/2 cup tomato sauce
2 tomatoes, thinly sliced
1/4 lb thinly sliced pepperoni
4 green pickled chilies, sliced

Place the flour, salt, and yeast in a mixer equipped with a dough hook. With the motor running pour in the oil, and warm water and mix to form a soft, stretchy dough. Alternatively, make the dough by hand and knead on a floured board for 5 minutes.

Transfer the dough to a bowl, rub the surface with a little oil, and cover with a clean, damp dish towel. Set aside at room temperature for an hour or until the dough has roughly doubled in size.

Meanwhile, roughly chop the mozzarella and mix with the parsley, garlic and some seasoning.

Preheat the oven to 450 F. On a floured surface, roll the dough iinto a thin 16 inch circle.

Arrange the cheese around the edges of the dough, leaving a 1 1/2 inch border. Dampen the inner edges of the cheese ring, then pull the outer edges over to cover the cheese. Press down firmly to seal.

Carefully turn the pizza on to a large baking sheet the joins are underneath. Spoon the tomato sauce within the border, then scatter the toppings on top.

Bake for 15 minutes until browned and crisp.

Cut into wedges and serve immediately.

Kitchy Pizza Cutter Wheel with Protective Blade Guard, Super Sharp and Easy To Clean Slicer, Stainless Steel (Green)

Easy Brownie Pizza

6 ounces semisweet chocolate squares, coarsely chopped
1/2 cup Karo® Light or Dark or with Real Brown Sugar Corn Syrup
1/3 cup whipping cream
1/2 cup (1 stick) butter, cut into small pieces
3/4 cup flour
1 cup sugar
2 eggs, slightly beaten
1 teaspoon vanilla
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup coarsely chopped walnuts

Preheat oven to 350ºF. Oil a 14-inch pizza pan with sides or a 16-inch pizza pan.

Melt chocolate in micorwave for 30 seconds stirring halfway through. Add Karo and cream. Microwave 15 to 30 seconds until melted and smooth. Remove 1/2 cup chocolate sauce; set aside.

Add butter; stir until melted. Add flour, sugar, eggs, baking powder, salt, vanilla and nuts; mix. Pour into pan.

Bake 20 to 25 minutes or until firm. Cool and top with ice cream, fruit, nuts, and drizzle with reserved chocolate sauce.

Yield: 12 servings

Cooking with Walnuts: 51 Recipes using Walnuts

Pizza Cheese

1 pound mozzarella cheese, shredded
3/4 cup tomato sauce, preferably homemade
1 tablespoon olive oil
2 teaspoons fennel seed, crushed
1/2 teaspoon dried oregano leaves, crumbled
1/4 teaspoon each of dried rosemary, thyme and sweet basil
salt, black pepper and red pepper flakes to taste
1/2 cup each finely chopped black olives and green pepper
1/4 cup minced onion
1 clove garlic, minced
6 pieces of pita bread

In bowl large enough to hold all ingredients, mix together everything except cheese and pita bread; when well blended, add cheese and mix again. Chill several hours or overnight to marry flavors.

When ready to use, let cheese mixture sit at room temperature for a few minutes to make spreading easier.

If using pita bread that’s not totally flat, place bread convex side up on baking sheet and gently press down, being careful not to tear pitas.

Spread cheese mixture on top of bread, 1/4-inch thick to within about 1 inch from edge.

Bake in 350 F oven for 10 to 15 minutes, then broil until cheese bubbles and is nicely browned. Let pitas cool slightly, cut each into six wedges and serve immediately.

Cooking with Basil

Cooking with Basil

Stir and Roll Pizza Dough

2 cups all-purpose flour
1 teaspoon salt
2 teaspoons baking powder
1/4 cup salad oil
2/3 cup milk
2 tablespoons salad oil
2 jars pizza sauce such as Ragu
your choice of pizza toppings,
1-1/2 cups mozzarella cheese

Measure flour, salt, baking powder and 1/4 cup salad oil into a bowl; add milk. Stir vigorously until mixture leaves sides of bowl. Gather dough together and press into a ball. Knead dough in a bowl 10 times to make smooth. Divide dough in half.

On lightly floured pastry cloth, roll each half of dough into 13-inch circles.

Place on pizza pans, baking sheets or baking stone. Turn up edges 1/4″ and pinch or pleat. Brush circles with 2 tablespoons salad oil. Spread pizza sauce on top of dough. Layer on pizza toppings of your choice. Sprinkle on the cheese.

Bake 20-25 minutes at425 degrees. (May need to use temp and baking times according to your stone’s directions.)

Yield: two 13″ pizzas.

Old Stone Oven Rectangular Pizza Stone

Slow Cooker Pizza

1 1/2 lbs ground beef
1 (8 oz) pkg rigatoni pasta
1 (16 oz) pkg mozzarella cheese
1 can cream of tomato soup
2 (14 oz) jars pizza sauce
1 (8 oz) pkg sliced pepperoni sausage

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and set aside.

Brown the ground beef in a skillet over medium-high heat. Drain off the grease.

In a slow cooker, alternate layers of the ground beef, noodles, cheese, soup, sauce and pepperoni. Cook on low for 4 hours.

Crock-Pot 7-Quart Oval Manual Slow Cooker, Stainless Steel

Pizza Roll-Ups

1 recipe of pizza dough
1 small can of tomato sauce
1/4 cup freshly grated parmesan cheese
6 ounces grated mozzarella cheese
Toppings such as pepperoni, sausage, mushrooms, onions, peppers (optional)
salt and pepper
garlic powder
onion powder
Italian seasoning

Allow the pizza dough to rise one time after making it according to the recipe. Roll the dough on a lightly floured counter top into an 18 × 12″ rectangle.

Spread on the tomato sauce (as thick or thin as you would like) then season it well by sprinkling the top with the salt, pepper, garlic powder, onion powder and Italian seasoning.

Sprinkle on the parmesan cheese, then the mozzarella cheese. If you are adding any toppings, add those after both the cheeses. Starting on the long side, roll up the dough into a tight log. Cut into 12 even pieces and place on a lightly greased cookie sheet. Allow to rise for about 15 minutes, covered.

Bake for 15-20 minutes in a preheated 475 degree oven until the rolls are lightly browned.

Serve hot or allow to come to room temperature before wrapping for lunches.

Nordic Ware Natural Aluminum Commercial Baker’s Half Sheet

Feta Cheese Pizza

6 oz. Feta cheese
6 oz. Monterey Jack cheese
6 oz. herb-flavored feta cheese
8 oz. can diced tomatoes with basil, drained
1/2 cup thinly sliced onion
1/2 cup sliced green olives
1 pre-made pizza crust
1 cup baby spinach
1 to 2 teaspoons olive oil

Heat oven to 375.

Place pizza crust on pizza pan and brush on olive oil. Next, spread the drained tomatoes over the pizza crust. Sprinkle the Feta and Monterey Jack cheeses over the pizza. Spread the olives, spinach and onions over the pizza.

Place in the center rack of the oven and bake for 20 minutes or until cheese is melted.

Makes about 8 servings.

Lodge Seasoned Cast Iron Baking and Pizza Pan, 14 Inch

Chicken Alfredo Pizza

1 (3/4 pound) boneless skinless chicken breast
Kosher salt and freshly ground black pepper
2 tablespoons butter
1 clove garlic, minced
1 teaspoon red pepper flakes
1 tablespoon all-purpose flour, plus more for work surface
1 cup heavy cream
1/4 cup grated Parmesan
1 (16-ounce) ball pizza dough, store-bought
2 cups baby spinach, well washed and dried
1 cup grape tomatoes, red and yellow
1 cup grated mozzarella
Olive oil, for brushing crust

Preheat the oven to 375 degrees F. Adjust racks to the middle of the oven. Put pizza stone in the oven to preheat while you begin the sauce.

Preheat a grill pan over medium heat.

Season the chicken with salt and pepper, to taste. Put the chicken on the grill pan and grill until cooked through. Remove to a cutting board and dice. Set aside.

Melt the butter in a medium-sized saucepan over medium heat. Add the garlic and red pepper flakes and cook until fragrant. Add the flour and cook until light blonde in color. Whisk in the cream, reduce the heat to low, and let simmer until thickened, about 2 minutes. Stir in Parmesan and season lightly with salt and pepper, to taste.

Flour your work surface and roll the pizza dough into a 13-inch diameter. Carefully remove the pizza stone from the oven and put the dough on top. Ladle the sauce to cover the bottom of the pizza. Evenly top with the baby spinach, grape tomatoes, grilled chicken and the mozzarella. Brush the edge of the crust with olive oil and season with salt and pepper, to taste.

Bake the pizza until crisp and golden, about 25 minutes. Remove from oven and immediately top with another handful of spinach.

Slice and serve.

8 servings

Good Cook 14.75 Inch Pizza Stone with Rack

Quick Pizza Supper

1 can (15 ounces) Hunt’s® Family Favorites Tomato Sauce for Pizza
16 large refrigerated buttermilk biscuits
1 cup sliced green onions
1 cup chopped green bell pepper
2 cups shredded mozzarella cheese

Preheat oven to 350°F.

Pour tomato sauce on bottom of a 13-inch x 9-inch baking dish. Cut each biscuit into 8 wedges; place in sauce.

Add onions and peppers and pizza toppings (optional) mix lightly to blend.

Bake for 30 minutes. Sprinkle cheese over top; bake 5 minutes longer until cheese is melted. Let stand 5 minutes before serving.

For variety, sprinkle with 1 cup of your favorite pizza toppings such as vegetables or chopped cooked meat.

Makes: 8 servings

Pyrex Basics 3 Quart Glass Oblong Baking Dish with Red Plastic Lid – 9 inch x 13 Inch by Pyrex

Grilled Pizza

Also known as Al Forno and Johanne Killeen’s Grilled Pizza

1 envelope (2 1/2 teaspoons) active dry yeast
1 cup warm water
Pinch sugar
2 1/4 teaspoons kosher salt
1/4 cup johnnycake meal or fine-ground white cornmeal
3 tablespoons whole-wheat flour
1 tablespoon virgin olive oil
2 1/2 to 3 1/2 cups unbleached white flour
Extra-virgin olive oil
3 cups freshly grated Parmigiano-Reggiano cheese
1 1/2 cups freshly grated Pecorino Romano cheese
3 cups shredded Fontina cheese
4 1/2 cups chopped canned tomatoes in heavy puree
3/4 cup chopped Italian flat-leafed parsley
Chiffonade of basil for garnish

Dissolve the yeast in the warm water with the sugar. After 5 minutes stir in the salt, johnnycake meal, whole-wheat flour, and oil. Gradually add the white flour, stirring with a wooden spoon until a stiff dough has formed.

Place the dough on a floured board, and knead it for several minutes, adding only enough additional flour to keep the dough from sticking. When the dough is smooth and shiny, transfer it to a bowl that has been brushed with olive oil. To prevent a skin from forming, brush the top of the dough with additional olive oil, cover the bowl with plastic wrap, and let rise in a warm place, away from drafts, until doubled in bulk, 1 1/2 to 2 hours.

Punch down the dough and knead once more. Let the dough rise again for about 40 minutes.

Punch down the dough. If it is sticky, knead in a bit more flour. Divide into four balls. Cover the balls with plastic wrap and allow to rise at room temperature for about 45 minutes.

While the dough is rising, prepare a hot charcoal fire, setting the grill rack 3 to 4 inches above the coals and set out topping ingredients.

Place on dough on a large inverted cookie sheet brushed with 1 to 2 tablespoons extra virgin olive oil. Turn the dough over to coat it with oil. With your hands, spread and flatten the pizza dough into a 10 to 12-inch free form circle, 1/8-inch thick. If you find the dough shrinking back into itself, allow the dough to rest for a few minutes, then continue to spread and flatten the dough. Do not make a lip You may end up with a rectangle rather than a circle; the shape is unimportant. Take care not to stretch the dough so thin that small holes appear. If this happens, all is not lost. Rather then try to repair them, avoid them when adding toppings and drizzling with olive oil.

When the fire is hot, use your fingertips to lift the dough gently by the two corners closest to you, and drape it onto the grill. Catch the loose edge on the grill first and guide the remaining dough into place over the fire. Within a minute, the dough will puff slightly, the underside will stiffen, and grill marks will appear. Using tongs, immediately flip the crust over onto the coolest part of the grill. Quickly brush the grilled surface with 2 teaspoons of virgin olive oil.

Spread 1/4 cup of Parmigiano-Reggiano cheese, 2 tablespoons Pecorino Romano cheese, 1/4 cup Fontina cheese over the entire surface of the pizza. Dollop with 6 tablespoons of the tomatoes and top with 1 tablespoon of the parsley. Drizzle the entire pizza with virgin olive oil. After the toppings have been added, slide the pizza back toward the hot coals so about half of the pizza is directly over the heat.

Rotate the pizza frequently so that different sections receive high heat checking the underside by lifting the edge with tongs to be sure it is not burning. The pizza is done when the top is bubbling and the cheese has melted. Garnish with basil and serve immediately.

Continue stretching the dough balls and grilling pizzas using the above topping ingredients.

Yield: 12 servings

Cooking with Basil

Cooking with Basil