Best 100 Pizza Recipes of 2022

The list of our favorite 100 pizza recipes that you can cook in your pizza oven is coming very soon, so check back!

Recipe Rank Recipe Name Recipe URL Image Link for Photo Ingredients Toppings: Tags Instructions Created By/Published By Tasting Notes
1 Margherita pizza • 2.5 cups unbleached all-purpose flour • 1 teaspoon granulated sugar • 1/2 teaspoon Diamond Crystal Kosher Salt • 7 ounces warm water • 1 tbs extra virgin olive oil • semolina and all-purpose flour • 1 cup pureed or crushed canned San Marzano tomatoes • 2-3 fresh garlic cloves • 1 teaspoon extra virgin olive oil • 2-3 large pinches of kosher salt • ¼ teaspoon freshly ground black pepper •2-3 tablespoons finely grated Parmigiano-Reggiano cheese •7 ounces fresh mozzarella cheese (not packed in water) •5-6 large fresh basil leaves •dried red pepper flakes parmigiano-reggiano, fresh mozzarella, basil leaves, dried red pepper flakes Prepare pizza dough and let rest for 2 hours or until doubled in size. Preheat oven and pizza stone to 500 degrees F. Make sauce in a small bowl. Assemble remaining ingredients Separate dough into two portions. Assemble the pizza. Bake for 7-8 minutes and remove from oven. Laura Davidson: This pizza is the ultimate of simple classic tastes coming together to form a pizza that will remind you of authentic Italy. This pizza is easy to make, but tastes better than any restaurant pizza that you will find, and the crust is perfect.
2 Grilled Tomato Pizza,1024 • 1 package of active dry yeast • 1 cup warm water • 6 tablespoons olive oil, divided • 1 tablespoon honey • 1/4 teaspoon salt • 2 to 3 cups of all-purpose flour • Cooking spray • 6 cups cherry tomatoes, halved • 1 cup fresh basil, torn • 1/2 cup balsamic glaze • Shaved Parmesan cheese, optional cherry tomatoes, fresh basil, balsamic glaze Dissolve yeast in warm water. Combine 2 tablespoons oil, honey, salt, yeast mixture and 1-1/2 cups flour; beat on medium speed until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky). Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover; let rise in a warm place until doubled, about 1 hour. Punch down dough; divide into 6 portions. On a lightly floured surface, roll each portion into an 8x6-in. rectangle. Place each on a greased piece of foil. Spritz with cooking spray; cover and let rest 10 minutes. In batches, carefully invert crusts onto greased grill rack; peel off foil. Grill, covered, over medium heat until bottom is golden brown, 2-3 minutes. Turn; grill until bottom begins to brown, 1-2 minutes. Remove from grill. Brush tops with remaining oil; top with tomatoes. Grill, covered, until bottom is golden brown and tomatoes are heated through 1-2 minutes. To serve, add basil, drizzle with glaze and, if desired, top with cheese. Michele Tungett/ Cooking the crust first and then adding the toppings prevents it from getting soggy and makes a crisp crust. This pizza is not heavy on the cheese, so the taste of the tomatoes and the balsamic glaze really shine through.
3 Best Ever Taco Pizza • 1 ball of premade pizza dough • ⅓ cup refried pinto beans, canned • ¾ cup shredded cheddar cheese • 2 green onions • 1 handful canned sliced black olives • 1/2 romaine heart • 1/2 tomato or 3 cherry tomatoes • 2 tablespoons Homemade Ranch Dressing • 3 organic corn tortilla chips • Hot sauce, for the garnish • Kosher salt • Semolina flour or cornmeal, for dusting the pizza peel refried pinto beans, cheddar cheese, green onion, black olives, romaine heart, cherry tomatoes, ranch dressing, tortilla chips Make the pizza dough: Follow the Best Pizza Dough recipe to prepare the dough. (This takes about 15 minutes to make and 45 minutes to rest.) Place a pizza stone in the oven and preheat to 500°F. OR preheat your pizza oven (here’s the pizza oven we use). Prepare the toppings: Taste the refried beans: if needed, mix in a pinch or two of cumin and a pinch of kosher salt. (Ours were already well seasoned.) Thinly slice the green onion. Chop the romaine lettuce. Chop the tomatoes. Bake the pizza: When the oven is ready, dust a pizza peel with cornmeal or semolina flour. (If you don’t have a pizza peel, you can use a rimless baking sheet or the back of a rimmed baking sheet. But a pizza peel is well worth the investment!) Stretch the dough into a circle; see How to Stretch Pizza Dough for instructions. Then gently place the dough onto the pizza peel. Spread the refried beans over the dough using a spatula to create a thin layer. Add the cheddar cheese, then top with black olives and half of the green onions. Top with a pinch of kosher salt. Use the pizza peel to carefully transfer the pizza onto the preheated pizza stone. Bake the pizza until the cheese and crust are nicely browned, about 5 to 7 minutes in the oven (or 1 minute in a pizza oven). Top with the reserved green onions, chopped tomatoes and romaine, and crumbled tortilla chips. Drizzle with ranch dressing and if desired, sprinkle with hot sauce. Slice into pieces and serve immediately. Sonja Overhiser Nothing is better than combining two favorite foods of pizza and tacos together to make a perfectly delicious combination. This pizza uses refried beans instead of the traditional red tomato sauce, giving it a unique twist on the expected pizza taste.
4 Unbelievably Awesome Barbeque Chicken Pizza •1 tablespoon sesame oil •1 skinless, boneless chicken breast half •¼ cup barbeque sauce, divided •½ cup marinara sauce •1 (16 ounce) package pre-baked pizza crust •1 cup shredded mozzarella cheese •⅓ cup thinly sliced red onion •2 tablespoons chopped fresh cilantro Chicken breast, mozzarella cheese, red onion, cilantro, marinara sauce, barbeque sauce Heat the sesame oil in a skillet over medium heat. Place the chicken breast in the skillet, and top with 1 tablespoon barbeque sauce. Cook 10 minutes, turn, and top with 1 tablespoon barbeque sauce. Continue cooking 10 minutes, until juices run clear. Cool slightly, and cut into chunks. Preheat oven to 425 degrees F (220 degrees C). In a small bowl, mix the remaining barbeque sauce and marinara sauce. Spread evenly over the pizza crust. Sprinkle with mozzarella cheese. Arrange cooked chicken chunks and red onion slices over the top. Bake 15 minutes in the preheated oven, or until cheese is melted and bubbly. Remove from heat, sprinkle with cilantro, and let sit 10 minutes before slicing. LauraKKH ( Mixing the marinara and barbeque sauces gives it a unique and tangy flavor, unlike a basic barbeque chicken pizza. The cilantro adds a fresh taste to the top and is a good alternative to the traditional basil topping of a pizza.
5 Big Kahuna Pizza,1024 •1 prebaked 12-inch pizza crust •1 carton (16 ounces) refrigerated fully cooked barbecued shredded pork •1 can (20 ounces) pineapple chunks, drained •1/3 cup chopped red onion •2 cups shredded part-skim mozzarella cheese shredded pork, pineapple, red onion, part-skim mozzarella Place pizza crust on an ungreased 12-in. pizza pan. Spread shredded pork over crust; top with pineapple and onion. Sprinkle with cheese. Bake at 350° for 20-25 minutes or until cheese is melted. An extremely quick pizza to put together by using all storebought ingredients. The barbequed pork on this pizza makes it a filling meal and more substantial than the traditional ham and pineapple pizza.
6 Herby Pizza with Carrot Top Pesto,c_limit/healthyish-superpowered-horizontal.jpg • 2 tsp. sugar • ½ tsp. active dry yeast • 2¼ cups bread or all-purpose flour • 1½ Tbsp. extra-virgin olive oil, plus more for drizzling • 2 tsp. kosher salt •⅓ cup coarsely grated Parmesan • 1 small garlic clove, grated • 1 Tbsp. fresh lime juice •1 cup basil leaves, plus more for serving •1 cup tender carrot tops, plus more for serving •⅓ cup extra-virgin olive oil, plus more for drizzling • ¼ cup mint leaves, plus more for serving • Kosher salt • 4 medium carrots, finely sliced on a mandoline, divided • ½ serrano chile, very thinly sliced, divided • Pea shoots and/or blue basil (for serving) basil leaves, carrot tops, mint leaves, carrots, serrano chile, pea shoots Mix sugar, yeast, and ¾ cup warm water in the bowl of a stand mixer (or in a large bowl if doing by hand) fitted with the dough hook. Stir in flour and 1½ Tbsp. oil. Mix on low speed, scraping down sides of bowl as needed, until dough comes together in a smooth mass and no longer sticks to the sides of bowl, 5–6 minutes. Cover dough and let rest 30 minutes at room temperature. Add salt and continue to knead until fully incorporated into dough. Turn out dough onto a work surface. Cut dough in half, then shape each half into a ball. Place each ball in separate medium bowls. Drizzle with just enough oil to coat. Cover bowls with plastic wrap. Chill at least 24 hours and up to 2 days. Let dough come to room temperature until nearly doubled in size and slowly springs back when poked, 2–2½ hours. Dough is now ready for shaping. Place a rack in top third of oven; preheat to 475° (if you have a pizza stone, use it!). Pulse cheese, garlic, lime juice, 1 cup basil, 1 cup carrot tops, ⅓ cup oil, and ¼ cup mint in a food processor until smooth; season with salt. (You can also make the carrot top pesto by chopping everything by hand.) Stretch dough, 1 ball at a time, on a lightly oiled large rimmed baking sheet until 12–14" in diameter. Spread with half of the pesto, then top with half of carrots and chiles. Drizzle with more oil; season with salt. Bake on top rack until crust is golden brown and crisp, 10–12 minutes. Let pizza cool 1 minute, then top with carrot tops, basil, mint, pea shoots and/or blue basil. Serve immediately. DANIELA MOREIRA This pizza is a way to impress your guests with something unique, healthy, and different from a regular vegetable pizza. A great recipe for vegetarians who are tired of the same vegetable toppings on pizzas and want some new flavors.
7 Better Than Take-Out Pepperoni Pizza •dough for one large pizza •1/2 cup pizza sauce •2 cups shredded mozzarella cheese •1 cup pepperoni Pepperoni, pizza sauce, shredded mozzarella Preheat your oven to 450 degrees F Pre-bake your pizza dough for 6 minutes then top your prebaked pizza dough with a thin layer of pizza sauce. Then add a thin layer of mozzarella cheese, a layer of pepperoni, and sprinkle another thin layer of cheese on top of the pepperoni. Bake at 450 F for 10 -15 minutes or until crust is golden brown and cheese is bubbly. LAUREN ALLEN Perfect if you're looking for a classic-tasting pizza with simple ingredients. The pizza is easy to make and will be loved by children and adults alike.
8 GREAT BUFFALO CHICKEN PIZZA,c_thumb,q_73,ar_16:9,w_768/v1/img/recipes/33/42/0/uEYux4vuQB6frgI11osi_GREAT_BUFFALO_CHICKEN_PIZZA_041.jpg • pizza dough (12 inches) • 1/2 lb chicken tenders, grilled • 4 tablespoons butter, melted • 1/4 cup hot sauce • 1/3 cup cup ranch dressing • 2 cups mozzarella cheese, grated chicken tenders, hot sauce, ranch dressing, grated mozzarella cheese Preheat the oven to 400. Dice the cooked chicken. Melt the butter, add the hot sauce and toss with the chicken. Spread the ranch dressing on the pizza crust. Top with the chicken. Sprinkle on the cheese and bake for 10-12 minutes (or until the cheese is lightly browned). Mini Ravindran For people who love the taste of buffalo wings, this recipe combines that taste into the format of a pizza. Using pre-cooked grilled chicken cuts down on the amount of prep time that it takes to put together this delicious pizza.
9 Easy Breakfast Pizza • 1 13.8 oz tube Refrigerated Pizza Crust • 2 tbsp Olive oil divided • 8 Eggs • 1/3 cup Milk • 6 Pieces of Bacon cooked and chopped • 2 cups Shredded Cheddar Jack Cheese • Salt and Pepper to taste eggs, bacon, cheddar jack cheese Preheat oven to 425 degrees. Unroll the pizza crust into a 15x10x1 inch sheet cake pan, stretch to fill the pan and curl up the edges to form a crust. Brush crust with olive oil and prick with a fork to avoid bubbles. Bake until lightly browned about 7-8 minutes. In amedium-sizee bowl whisk together the eggs, milk salt and pepper. In a medium skillet heat a little oil over medium heat. Add egg mixture and cook until soft scrambled. Spoon egg mixture over crust, add bacon and cheese. Bake for another 7 minutes or until cheese is melted. Pizza is an unusual thought for a breakfast item, but the flavors in this recipe work great and create a filling dish that everyone in the family will love. This pizza also makes a great addition to a brunch menu and the eggs as a topping makes it work with a cup of coffee or tea.
10 Cheesy Four-Mushroom White Pizza • 12 oz pizza dough, homemade (recipe link above) or store-bought • 1-1/4 cups part-skim ricotta cheese • Tablespoon chopped rosemary, fresh • 1 teaspoon roasted garlic salt (such as Lawry's) • 1/4 cup butter • 2 cups sauteed, sliced assorted mushrooms (such as button, baby bellas, porcini and shitake • 2-1/2 cups shredded mozzarella cheese • 1-2 Tablespoons extra-virgin olive oil • red pepper flakes, optional • freshly ground black pepper, optional rosemary, button mushrooms, baby bella mushrooms, porcini mushrooms, shitake mushrooms, shredded mozzarella cheese, red pepper flakes Preheat oven to 450 degrees F. In small bowl, combine ricotta cheese, rosemary and garlic salt. Set aside. Add butter to a nonstick saute pan over medium heat. Add mushrooms and saute until cooked through. If you are using any dried mushrooms, first cook any fresh mushrooms, adding the dried (rehydrated) ones at the end. This helps remove any excess water. Salt mushrooms to taste. Spread ricotta cheese mixture evenly over pizza dough. Sprinkle on half of the mozzarella cheese. Add mushrooms in a single layer and follow with remaining mozzarella cheese. Drizzle with olive oil. Bake for 14-16 minutes or until done. Let sit for 2 minutes before slicing. Sprinkle with red pepper flakes and freshly ground pepper. Cathy Pollak Mushrooms and a white pizza base always make an excellent combination, as the absence of red sauce lets the mushroom flavors shine through. The mushrooms all have different textures which makes it fancier than a traditional mushroom pizza and it tastes very gourmet.
11 Hawaiian Pizza • 1 tablespoon + 1 teaspoon King Arthur Pizza Dough Flavor, optional but tasty • 1 teaspoon instant yeast • 1 1/4 teaspoons (8g) salt • 2 tablespoons (25g) olive oil • 1 1/2 cups (340g) lukewarm water, enough to make a soft, smooth dough • 1 pineapple, peeled, cored, and cut into cubes, 4 to 5 cups; or two 20-ounce cans pineapple chunks, well-drained • 1 pound ham, cut into cubes or chunks • 2 cups (454g) tomato or pizza sauce • 2 to 4 cups (227g to 454g) shredded cheese, mozzarella, or your favorite combination • 2 tablespoons (25g) olive oil pineapple, ham, tomato sauce, shredded mozzarella To make the dough: Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. Mix and knead together all of the dough ingredients, by hand, mixer, or bread machine, till you've created a soft, smooth dough. Allow the dough to rise, covered, for 1 hour. Use immediately, or refrigerate for up to 24 hours; this will heighten the crust's flavor. Remove the dough from the refrigerator, and divide it in half. Lightly grease two 12" to 14" round pizza pans; or a couple of baking sheets; or a couple of pieces of parchment (if you're going to bake on a stone). Shape each piece of dough into a 10" to 14" disk (thick crust vs. thin crust), and place in the prepared pans. Cover with lightly greased plastic wrap, and let rise for 1 to 2 hours, till the crust is as puffy as you like. While the crust is rising, prepare the filling. And, towards the end of the rising time, preheat the oven to 425°F. Lightly grease a frying pan or skillet, and sauté the pineapple till lightly browned. Remove the pineapple, and sauté the ham. While this step isn't strictly necessary, it intensifies the flavors, and helps keep the pizza from getting soggy from pineapple juice. To prepare the pizzas: Bake the pizza crusts, without toppings, for about 12 minutes, till they're set but not browned. Remove from the oven, and spread with tomato sauce. Layer with the pineapple and ham, then sprinkle with cheese. Return pizzas to the oven, and bake for an additional 12 to 16 minutes, till the crusts are brown and the cheese is melted and barely beginning to brown. 10. Remove from the oven, and transfer to a rack. Slice and serve. PJ Hamel People either love or hate the taste of pineapple and ham on a pizza, but if you love it, this classic recipe brings out the best of both of the flavors on the pizza. You can make this recipe either rolling the crust thin or keeping it thick, whichever you prefer. Both options taste great.
12 Meat Lovers Pizza •1 ¾-2 ¼ cups all purpose flour •1 envelope Fleischmann's® Pizza Crust Yeast - OR Fleischmann's® RapidRise Yeast •1 ½ teaspoons sugar •⅔ cup very warm water - (120° to 130°F) •3 tablespoons oil Topping •1 cup pizza sauce •2 cups shredded mozzarella cheese •½ pound ground Italian sausage •3 strips bacon - cooked and crumbled •¼ cup pepperoni slices - or Canadian ham •1 teaspoon Italian seasoning pizza sauce, shredded mozzarella cheese, Italian sausage, bacon, pepperoni, Canadian ham, Italian seasoning Brown Italian sausage in a skillet for 6-8 minutes over medium-high heat, sauteeing until sausage is browned and broken up into small chunks. Use a slotted spoon to transfer to a bowl and set aside. Preheat oven to 425°F.Combine 1 cup flour, undissolved yeast, sugar and salt in a large bowl. Add very warm water and oil; mix until well blended, about 1 minute. Gradually add enough remaining flour to make a soft dough. Dough should form a ball and will be slightly sticky. Knead on a floured surface, adding additional flour if necessary, until smooth and elastic, about 4 minutes. (If using RapidRise Yeast, let dough rest at this point for 10 minutes.) Pat dough with floured hands to fill greased pizza pan or baking sheet. OR roll dough on a floured counter to 12-inch circle; place in greased pizza pan or baking sheet. Form a rim by pinching the edge of the dough. Spread pizza sauce over the crust leaving 1/2 inch around the edge. Sprinkle cheese over sauce. Add sausage, bacon, and pepperoni. Sprinkle Italian seasoning over the top. Bake in preheated oven on the lowest oven rack for 12-15 minutes until cheese is melted and crust is golden brown. Slice into pieces and serve. Tiffany ( You can add some spice to this pizza by adding red pepper flakes or using hot Italian sausage instead of mild. This pizza also tastes great when you add some veggies on top as well.
13 KALE CAESAR SALAD PIZZA •16 ounces pre-made whole wheat pizza dough • 1 tablespoon olive oil + additional for coating pan •2 t easpoons minced garlic • ½ cup marzano tomatoes, thinly sliced • 8 ounces fresh mozzarella pearls (or sliced) • 3 cups sliced kale • 3 cups sliced romaine lettuce • 3 cloves garlic • ¼ cup Hellmann’s® Organic Mayonnaise • 1 tablespoon Worcestershire sauce • 1 lemon, juiced • salt and pepper to taste • 2 ounces parmesan cheese, shaved fresh mozzarella, marzano tomatoes, kale, romaine lettuce, parmesan cheese Preheat oven to 400 degrees F; grease pizza pan or baking sheet with olive oil. Flour a clean surface to roll out pizza dough. Using a rolling pin, roll dough to form a large pizza pie, adding small amounts of flour as needed to rolling pin and dough to prevent sticking. Place pizza pie on prepared baking sheet or pizza pan; spread olive oil and minced garlic evenly on top of dough. Arrange tomatoes and mozzarella on pizza. Bake in oven for 18-20 minutes until cheese is bubbly and crust is golden brown. Meanwhile, prepare kale Caesar salad by placing lettuce and kale in a large bowl. In a food processor, add garlic, mayo, Worcestershire, lemon juice, and salt and pepper and process until creamy. Toss dressing with lettuce and kale until greens are dressed. When pizza has finished baking, top greens on pizza and sprinkle with shredded parmesan cheese. Slice pizza into 8 pieces, and serve immediately. Kristina LaRue, RDN If you've never tried a pizza salad, you are missing out on a unique creation. It combines the taste of caesar salad and pizza into one delicious bite.
14 SIMPLE AND DELICIOUS TUNA PIZZA •1 Wewalka Bistro Pizza crust • 1 can albacore tuna in water 5-ounces, drained and crumbled • 2 medium-sized garlic gloves diced • 3 tablespoons thinly sliced sweet onion • 10 +/- kalamata olives halved • 1 tablespoon of fresh oregano leaves can substitute with about 1/4 teaspoon of dry oregano • 2 teaspoons Parmesan cheese grated • 1 tablespoon quality extra virgin olive oil • 1 cup mozzarella cheese freshly grated • Salt to taste albacore tuna, garlic, onion, kalamata olives, oregano leaves, parmesan cheese, grated mozzarella Preheat the oven according to the Wewalka package instructions (400° F for convection, 425°F for conventional). Unroll the dough disk from the parchment paper. Then place the parchment paper as a liner for your pizza pan. Lay the dough disk on top of the parchment paper and pat it down to smooth any creases left from being rolled up. Brush the olive oil and then the garlic onto the surface of the dough, spreading evenly and going very close to the edges. Top the garlic and olive oil with the drained and crumbled tuna, spreading evenly. Sprinkle lightly with salt. Add the Kalamata olives and onions, then top those with the oregano and parmesan. Finally, top everything with the shredded mozzarella, making sure to cover the tuna meat completely. Bake according to the Wewalka instructions or until the mozzarella is fully melted and starting to caramelize. Slice and serve hot, drizzling slices with more olive oil, if desired If you've ever been to Italy, you know that you'll find a Tuna and onion pizza on almost every menu. This recipe is a great way to recreate that authentic taste in your own home. Although adding tuna to the top of a pizza may sound a bit strange, the flavors are actually incredible and it is a simple but gourmet way to enjoy pizza.
15 Bacon Pizza – Bacon And Blue Cheese Flatbreads • 1.50 cups warm water (110F water) fresh cracked pepper to taste • 1 teaspoon salt • 2 cups all purpose flour • 1 cup whole wheat flour • 1 Tablespoon honey • 1 package Active Dry Yeast • 2 Tablespoons olive oil •1 pound fresh asparagus, cut into 1 inch pieces •8 ounces Italian blend shredded cheese •4 ounces blue cheese crumbles •salt and pepper, to taste •1 medium red onion, thinly sliced •1 batch pizza dough •olive oil •garlic powder •1 pound bacon asparagus, Italian blend cheese, blue cheese, red onion, garlic powder, bacon Make a batch of pizza dough Preheat the oven to 425°. Cook the bacon and once cool, rough chop. Reserve 1 Tbsp bacon grease. Saute onions in the reserved bacon grease until onions start to turn transparent. Remove onions from the heat and set aside. Bring a pot of water to a boil. Once water is boiling, add asparagus for 1-2 minutes. Remove from heat and place asparagus into ice water. Once cool, drain and allow to dry. Separate dough into small balls around 3 inches around. Flour surface, roll dough into long thin ovals about 1/4 inch thick. Place dough onto greased pans. Brush dough with olive oil and sprinkle with salt, pepper and garlic powder. Place in oven for 5 minutes. After 5 minutes, remove flatbreads and top with toppings. Place back in oven for 10-12 minutes or until golden brown. Jay and Leah ( ) Bacon and blue cheese go so well together and this flatbread tastes delicious with a chilled glass of white wine. Make this flatbread for an appetizer at a party as it tastes great both right out of the oven and lukewarm.
16 Keto Margherita Pizza Recipe • 3-½ cups (about 10 ounces) shredded mozzarella cheese • 1-½ cups almond flour • 1 egg • 1 teaspoon baki• ng powder • 1 teaspoon xanthan gum • ½ teaspoon salt • 3 tablespoons low-carb marinara sauce • 6 ounces fresh mozzarella cheese, sliced • ¼ cup shredded Parmesan cheese • 12 fresh basil leaves • 2 tablespoons olive oil low carb marinara sauce, fresh mozzarella, shredded parmesan cheese, basil, olive oil Preheat the oven to 400 degrees Fahrenheit. Add shredded mozzarella cheese to a microwave-safe glass bowl. Microwave at 60 second intervals until melted, stirring in between. To a food processor, add the melted mozzarella cheese, almond flour, egg, baking powder, xanthan gum, and salt. Pulse until combined and a dough ball forms. Place the pizza dough in between two pieces of parchment paper. Having that top layer of parchment paper keeps the dough from sticking to the rolling pin. Roll out dough to about ¼-inch thickness. Fold in the edges of the dough to create a thicker layer along the edge. Remove top parchment layer and transfer the pizza dough crust along with bottom parchment paper to a baking sheet. Spread marinara sauce over the top of the pizza crust. Top with sliced fresh mozzarella cheese and sprinkle shredded Parmesan cheese on top. Bake on the middle rack of a 400-degree oven for 12 to 14 minutes. Transfer pizza to the top rack and broil under high for 2 to 3 minutes or until cheese is bubbly. Remove from the oven. Let cool for a few minutes. Top with basil leaves and drizzle with olive oil. ANNIE LAMPELLA AND MASHED STAFF If you're following a Keto diet, or watching your carbs, it doesn't mean that pizza is off the menu. This twist on the classic margherita recipe uses a non-traditional crust to give the taste of the full-carb version with less of the guilt.
17 Balsamic Mushroom and Goat Cheese Pizza •1/2 pound pizza dough •2 tablespoons olive oil •8 ounces mixed mushrooms halved if large •kosher salt and pepper •1 tablespoon butter •2 cloves garlic minced or grated •3 tablespoons balsamic vinegar •1/2 inch of a delicata squash seeded and thinly sliced (about 1/8 thick) •4 ounces truffled or regular goat cheese •1/2 cup grated fontina cheese •1 tablespoon fresh chopped thyme •flaky sea salt and black pepper •truffle oil for serving (optional) mushrooms, garlic, balsamic vinegar, delicata squash, goat cheese, fontina cheese, thyme, truffle oil Preheat the oven to 450 degrees F. Grease a large baking sheet with olive oil. Heat the olive oil in a large skillet over high heat. When the oil shimmers, add the mushrooms and season with salt and pepper. Cook until softened, 5 minutes. Reduce the heat to medium. Add the butter and garlic, cook 30 second until fragrant. Add the balsamic and continue cooking 1 minute more or until the balsamic glazes the mushrooms. On a lightly floured surface, push/roll the dough out until it is very thin. Transfer the dough to the prepared baking sheet. Layer the squash rounds in and even layer. Add the mushrooms. Sprinkle over the cheese. Finish with a sprinkle of fresh thyme and salt. Drizzle lightly with truffle oil, if using. Transfer to the oven and bake 10-15 minutes or until the crust is golden, the cheese has melted. Remove the pizza from the oven. Slice and serve! Tieghan Gerard The squash and balsamic flavors in this recipe make it the perfect pizza for the fall. Adding a little bit of truffle oil elevates the taste of the pizza and makes it feel like a splurge.
18 Refried Bean-Taco Pizza,1024 •1-1/4 pounds ground beef •1 small onion, chopped •1/2 cup water •1 envelope taco seasoning •1 prebaked 12-inch pizza crust •1 can (16 ounces) refried beans •2 taco shells, coarsely crushed •1 cup shredded cheddar cheese •1 cup shredded part-skim mozzarella cheese •2 cups torn iceberg lettuce •2 medium tomatoes, chopped •1 tablespoon sliced ripe olives ground beef, onion, refried beans, taco shells, cheddar cheese, mozzarella cheese, iceberg lettuce, tomatoes, black olives Preheat oven to 450°. In a large skillet, cook beef and onion over medium heat until is no longer pink; crumble meat; drain. Stir in water and taco seasoning. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Meanwhile, place crust on an ungreased baking sheet. Spread with refried beans. Top with the beef mixture, taco shells and cheeses. Bake for 10-15 minutes or until cheese is melted. Top with lettuce, tomatoes and olives. This pizza tastes like a taco salad, but with just a little bit of the taco shell for the taste and the crucnch. The refried beans really make this recipe taste mexican, but if you don't like them, you can leave them off and still get the core mexican flavors.
19 Lobster Pizza Recipe •1 ball pizza dough, homemade or store-bought •2 cloves garlic, minced •2 tablespoons olive oil •1 cup shredded mozzarella cheese •1 cup freshly grated fontina cheese •3 tablespoons freshly grated Parmesan cheese •1 1/2 cups lobster tail, well drained and patted dry •1 tablespoon fresh thyme leaves •1/2 teaspoon red pepper flakes •Lemon, cut into wedges, for serving garlic, shredded mozzarella cheese, fontina cheese, grated parmeasan cheese, lobster tail, thyme leaves, red pepper flakes, lemon Place dough in ​a bowl and bring it to room temperature. Cover and let rest until it doubles in size, about 1 hour. Preheat oven to 450 F, with a pizza stone, if using. Punch dough down. Hand-stretch the dough to form a circle. Place on a well-floured pizza peel if using a pizza stone, or onto a pizza pan. In a small bowl, combine minced garlic and olive oil. Use a spoon or brush to spread garlic-olive oil mixture over dough. In a medium bowl, combine cheeses. Sprinkle half of them over the dough. Arrange lobster evenly over cheeses and sprinkle with thyme and red pepper. Finally, sprinkle with remaining cheeses. Bake in ​the oven for 20-25 minutes until the crust and the top of the pizza are a golden brown. Remove from oven and serve with lemon wedges. Devorah Lev-Tov The combination of the lemon and the lobster on this pizza will remind you of summer days by the ocean. You can add some vegetables to the pizza as well if you want a few more toppings, but most people want to focus primarily on the lobster taste and not much more.
20 Steakhouse Pizza* •1 whole pizza crust •1 whole skirt steak (Or Flank Steak) •salt •pepper •2 whole red onions (Sliced Thin) •3 Tbsp. butter •4 Tbsp. balsamic vinegar •1/2 tsp. worcestershire sauce •2 cups marinara sauce •12 oz. fresh mozzarella cheese (weight, Sliced Thin) •Parmesan cheese (Shaved) •1/2 cup steak sauce (Good, more If Desired) •1 tsp. active dry yeast (scant) •3/4 cup warm water •2 cups all-purpose flour •3/4 tsp. kosher salt •3 Tbsp. olive oil skirt steak, red onion, balsamic vinegar, marinara sauce, fresh mozzarella, parmesan cheese, steak sauce Slice up a couple of red onions and saute them with a little butter and balsamic vinegar until they’re nice and deep and caramelized. Grab a steak. I used skirt steak, but flank steak or even a ribeye will do.Season it well with salt and pepper…And grill it until it’s medium rare. Remove the steak from the grill and keep it warm on a plate while you get everything else ready. Roll out the pizza dough as thin as it will go. Next, I used some good jarred marinara sauce, then drizzled in a little balsamic and Worcestershire to give it some richness. Pour the pizza sauce on the dough, and spread it evenly with a spoon to coat. Evenly distribute the balsamic red onions all over the sauce…Then lay slices of mozzarella all over the red onions. Stick the pizza in a 475-degree oven (on the bottom rack) and bake it until the cheese is bubbly and the crust is golden brown, about 12 to 15 minutes. When the pizza’s about to come out of the oven, slice up the steak really thinly…And as soon as you pull out the pizza, lay the steak slices all over the top. Grab a little steak sauce.Drizzle the steak sauce all over the surface of the warm meat/hot pizza. Use a squirt bottle if you have it; if you don’t, a spoon will do just fine. At the end, sprinkle on plenty of Parmesan shavings. Ree Drummond Adding the steak to the top of this pizza after it has finished cooking prevents it from getting overcooked and allows it to retain that juicy steakhouse flavor.
21 Chocolate Chip Dessert Pizza ▢1 ½ cups all-purpose flour (185g) ▢½ teaspoon instant yeast ▢¼ teaspoon salt ▢⅔ cup warm water (155ml) ▢8 oz cream cheese (225g) ▢¼ cup sugar (50g) ▢1 teaspoon vanilla extract ▢1 cup mini chocolate chips (175g) ▢3 Tablespoons butter melted ▢¼ teaspoon vanilla extract ▢⅓ cup + 1 Tablespoon all-purpose flour (50g) ▢⅓ cup sugar (66g) ▢2 Tablespoons brown sugar tightly packed cream cheese, sugar, chocolate chips, brown sugar Crust Preheat oven to 500F (260C) and line a pizza pan with parchment paper. Set aside. In a large bowl, combine flour, yeast, and salt and stir well. Add water and stir until ingredients are mostly combined. Use your hands to continue to combine until the dough is cohesive enough to form a ball. Turn the dough out onto a lightly floured surface and knead for 5 minutes (until elastic). If needed, add additional flour 1 Tablespoon at a time if dough is too sticky and sticks stubbornly to your hands. Roll dough out into a 12” circle and transfer to prepared pizza pan. Pinch edges or gently fold over to form a crust. Prepare your cream cheese “sauce” by cutting your cream cheese into 8 pieces and place in a microwave-safe bowl. Heat for 10 second intervals, stirring between each, until cream cheese is easy to stir. Add sugar and vanilla extract, stir well. Spread cream cheese “sauce” evenly over pizza dough. Sprinkle chocolate chips evenly over top and press/spread into the “sauce”. Prepare your streusel. Streusel Add vanilla extract to melted butter, stir, and set aside. In a separate bowl, use a fork to mix together flour and sugars. Add butter mixture and use a fork to combine until mixture resembles coarse crumbles. Sprinkle evenly over pizza Bake pizza in 500F (260C) oven for 7 minutes or until streusel turns a golden brown. Remove from oven, allow to cool for several minutes, then slice and serve. The cream cheese in this recipe creates the "sauce" of the pizza and it blends perfectly with the chocolate chips and streusel topping to make the perfect type of dessert. This recipe proves that pizza is for anytime, not just for dinner.
22 Peach and Gorgonzola Chicken Pizza •1 (10-ounce) prebaked thin pizza crust (such as Boboli) •Cooking spray •1 teaspoon extra-virgin olive oil •½ cup (2 ounces) shredded part-skim mozzarella cheese, divided •1 cup shredded cooked chicken breast •⅓ cup (about 1 1/2 ounces) crumbled Gorgonzola cheese •1 medium unpeeled peach, thinly sliced •⅓ cup balsamic vinegar shredded mozzarella cheese, cooked chicken breast, gorgonzola cheese, peach, balsamic vinegar Preheat oven to 400°. Place pizza crust on a baking sheet coated with cooking spray. Brush 1 teaspoon extra-virgin olive oil evenly over crust. Top evenly with 1/4 cup shredded mozzarella cheese, chicken, Gorgonzola cheese, and peach slices. Top with remaining 1/4 cup mozzarella. Bake at 400° for 11 minutes or until crust browns. Place vinegar in a small saucepan over medium-high heat; cook until reduced to 2 tablespoons (about 5 minutes). Drizzle balsamic reduction evenly over pizza. Cut pizza into 8 wedges. Hannah Klinger You won't even miss the tomato sauce on this pizza because the peaches and chicken combine to create such a delightful flavor. The balsamic vinegar on top complements the sweet flavor of the peaches, so that the pizza has just the right amount of sweetness without seeming overpowering.
23 Homemade Chicken Curry Pizza Recipe 4 Thin Flatbread or Pizza Crust 1 Small Red Onion - thinly sliced 1 Jalapeno - thinly sliced 1 Cup Mozzarella - shredded 1 Tbsp Red Chili Flakes 4-5 Fresh Basil Leaves - optional 1/2 lb Boneless Chicken - chopped 1 Large Onion - thinly chopped 1 Tbsp Tomato Paste 1/2 Tsp Ginger + Garlic Paste 1/4 Cup Plain Yogurt 1 Tsp Curry Powder 1 Tsp Red Chili Powder - use as per taste Salt - as per taste 4 Tbsp Olive Oil curry chicken, red onion, jalapeno, shredded mozzarella, basil leaves In a large pan, heat 4 tbsp oil. Add chopped onion and saute for 3 minutes. Now, add red chili powder, curry powder, ginger+garlic paste and mix everything evenly. Saute this mixture for another minute and then add chicken. Saute the chicken and cook covered for 7 minutes (saute every 1 minute to prevent from burning). In a bowl, whisk yogurt along with tomato paste. Now add the yogurt+tomato mix to the chicken. Saute everything nicely and cook covered for another 5 minutes on low heat. After 5 minutes, check if the chicken is evenly cooked and the tomato paste and evenly cooked (leaving very thick gravy). Turn off the heat. Now, take 1 pizza crust and spread 2-3 tbsp of the chicken curry (you can mash some of the chicken into smaller pieces too). Sprinkle red onions, jalapeno and chili flakes. Finally, top with shredded mozzarella cheese. Similarly, prep the remaining 3 pizza crust. Bake for 10 minutes. 16. Remove the pizza, sprinkle some freshly chopped basil and Serve Hot. Molly Kumar The flavor of curry always tastes great with a flatbread and this recipe gives you a fresh take on authentic Indian food flavors. The chicken curry is easy to make, but if you're short on time, you could always use a store-bought version.
24 New Haven-Style White Clam Pizza Dough: 3/4 cup warm water (110 to 115 degrees F) 1 1/2 teaspoons active dry yeast 1 teaspoon sugar 2 1/4 cups all-purpose flour, plus more for kneading 1 teaspoon kosher salt 2 tablespoons olive oil, plus more for oiling the bowl Topping: 3/4 cup chopped fresh clams 1/4 cup olive oil, plus more for drizzling 1 teaspoon dried oregano 4 cloves garlic, minced 2 tablespoons cornmeal, for dusting 3/4 cup shredded mozzarella, optional 1/2 cup grated Parmesan Kosher salt 1 tablespoon chopped fresh parsley Crushed red pepper, for serving clams, oregano, garlic, shredded mozzarella, grated parmesan, parsley, red pepper For the dough: Whisk together the warm water, yeast and sugar in a bowl. Set aside until the yeast activates and becomes foamy about 10 minutes. Whisk the flour and salt in a large bowl. Make a well in the center. Pour the foamy yeast mixture and the olive oil into the well. Using a fork, gradually incorporate the flour into the liquid mixture. Turn the dough onto a lightly floured surface and knead until very smooth, about 5 minutes. Put the dough in a lightly oiled bowl and cover with plastic wrap. Place in a warm area until the dough doubles in size, about 2 hours. For the topping: In the meantime, mostly drain the clams, retaining about 2 tablespoons liquid. Mix together the chopped clams and juice, olive oil, oregano and garlic in a bowl. Keep refrigerated until ready to use. Preheat the oven to 500 degrees F and adjust the rack to the lowest level. Put a pizza stone or turned-over baking sheet on the rack. When the dough has doubled in size, turn onto a lightly floured surface and stretch into a very thin rectangle, about 12 by 14 inches. Dust a pizza paddle or turned-over baking sheet with the cornmeal and place the dough on top; make sure it slides back and forth easily. If using, sprinkle the mozzarella all over the dough. Top evenly with the clam mixture and the Parmesan. Season with salt. Carefully slide the dough onto the hot pizza stone. Cook until nicely golden brown on top and bottom, 8 to 10 minutes. Sprinkle with the parsley and crushed red pepper. Drizzle with more olive oil if desired. Young Sun Huh This white pizza tastes amazing and does not go overboard with the cheese. The flavors come from the garlic and the clams. Use fresh clams for the best taste, but canned clams could be used in a pinch.
25 Grilled Strawberry Balsamic and Herb Pizza 1 ball of pizza dough, rolled thin (see recipe here) 1/4 cup cornmeal for dusting 1 Tablespoon extra virgin olive oil 1 pint fresh strawberries, hulled and thinly sliced 1/2 cup fresh watercress, divided 4 ounces fresh, crumbled goat cheese 1/2 cup balsamic vinegar glaze 3 Tablespoons fresh basil leaves, roughly torn 1 Tablespoon fresh mint leaves, roughly torn Kosher salt to taste strawberries, watercress, goat cheese, balsamic vinegar, basil leaves, mint leaves Roll pizza dough to 1/8” thickness on a lightly floured surface and transferred to cornmeal dusted parchment. Brush olive oil in an even layer over the surface of the dough. Spread strawberry slices in an even layer over pizza. Add an even layer of watercress and goat cheese over pizza. When grill is ready, slide pizza, with parchment paper onto pizza stone on grill. Bake for one minute before carefully removing parchment (transferring with parchment is easier than moving raw dough alone). Bake pizza for 3 to 5 minutes, according to KettlePizza instructions, until crust is crisp and toppings are golden. If needed, use pizza peel to lift pizza into upper dome of grill for one minute to cook toppings evenly. Remove pizza from oven and garnish generously with balsamic glaze, fresh mint and basil and Kosher salt before serving. Rebecca Andexler Nothing tastes better than pizza cooked on the grill and this summery pizza makes the most of the flavors of the season. Fresh strawberries give it a summertime taste and mix well with the basil and the mint. It is the perfect light lunch or dinner pizza.
26 Italian Sausage and Caramelized Onion Pizza 1 tablespoon unsalted butter 1 sweet onion peeled, halved, and sliced thin 1/2 pound Mild Italian Sausage not links! 1/2 recipe Homemade Pizza Dough or store-bought 1/2 cup marinara sauce 1 1/2 cups shredded mozzarella cheese mild Italian sausage, marinara sauce, shredded mozzarella cheese, sweet onion Melt butter in a large skillet over medium heat. Add onion slices; stir to separate the slices into individual pieces. Cook until onions just begin to brown - about 5 minutes stirring occasionally. Reduce heat to medium-low and cook until onions are tender and caramelized, about 15 to 20 minutes. Remove to a bowl; set aside. Preheat oven to 500 degrees F. Using the same skillet, add Italian sausage and return heat to medium. Cook until sausage is browned and cooked through, about 5 to 8 minutes. Drain; set aside. Roll out pizza dough to a 14 to 16" round {depending on your baking sheet/pizza stone size}, and place on baking sheet or pizza stone. Bake dough for 5 mins. Carefully remove crust from oven. Top with a thin-ish layer of marinara to within 1/2-inch of the dough edge. Then top with sausage and almost all the onions. Sprinkle pizza evenly with cheese, and the remaining onions. Bake for another 8 to 12 minutes until cheese is bubbly, crust edges are golden brown and the bottom is crispy. Remove from oven, slice, and eat! Julie Kotzbach The caramelized onions and spice of the sausage go together extremely well in this recipe. You can switch up the cheese or add another variety to make it even more tasty.
27 THE CREAMIEST ALFREDO PIZZA RECIPE 1 ball pizza dough 3/4 cup Homemade Alfredo Sauce 8 ounces low moisture mozzarella cheese, grated 3 ounces fresh mozzarella cheese, diced Grated Parmesan cheese Kosher salt 1 1/2 tablespoons thinly sliced chives (optional) Alfredo sauce, mozzarella cheese, parmesan cheese, chives Preheat an oven to 500°F, and set an oven rack in the lowest possible position. Lightly coat a pizza pan with nonstick cooking spray. Stretch pizza dough into a round large enough to fit the pizza pan. Spread Alfredo sauce evenly over the pizza dough, then top pizza evenly with mozzarella cheeses and dusting of Parmesan cheese. Sprinkle a little more kosher salt on top of the pizza. Transfer pizza to the oven on the lowest rack and cook until the crust is golden brown (bottom and crust) and the cheese is nice and bubbly (9 – 11 minutes). Finish the pizza with a sprinkling of chives. Brandon Matzek Add precooked grilled chicken to this recipe to make it a chicken Alfredo pizza.You can also add shrimp or veggies for more variety.
28 Kalamata Olive Pizza 4 small 4" whole wheat pita breads 2 cups Tomato Flakes 2 1/2 Tablespoons olive oil, divided 1 Tablespoon Roasted Garlic Flakes 4 ounces feta cheese 1/2 cup pitted kalamata olives, halved 2 Tablespoons Dried Basil tomato flakes, roasted garlic, feta cheese, kalamata olives, dried basil Preheat oven to 500°F. If using a pizza stone, put in the oven. In a small bowl, combine 2 Tablespoons olive oil, Roasted Garlic Flakes, Dried Basil and Tomato Flakes. Arrange pitas on a pizza stone or baking sheet. Evenly distribute the tomato mixture and on each pita. Crumble feta cheese on top of pizzas. Bake at 500°F for about 10 minutes or until cheese is lightly browned. Remove from oven and top with olives and remaining olive oil. Serve hot. The flavors of the olives mixed with the feta cheese make this recipe deliciously Mediterranean. If you're looking for a healthier pizza, this option makes a good choice.
29 Smokey BBQ Chicken Pizza Recipe 1/2 cup Barbeque Sauce Divided 5 oz Whole Fat Mozzarella Cheese If using pre-shredded cheese in a bag, RINSE the cornstarch off and dry before using. This will create a much better cheese melt. 5 oz Smoked Jack Cheese Shredded. 420 g NY style pizza dough 1 cup Cooked Chicken Shredded Cilantro Chopped, to taste Pickled Red Onion 1 large Red Onion Sliced 2 cups White Vinegar 2 cups Water 1 tbsp Sugar 1 tsp Salt 10 Peppercorns (Whole) Alabama White BBQ Sauce 1 cup Mayonnaise 1/4 cup Apple Cider Vinegar 2 tbsp Lemon Juice 1 tbsp Worchestershire Sauce 1 tsp Ground Black Pepper 1/2 tsp Salt 1/2 tsp Cayenne Pepper chicken, pickled red onion, white barbecue sauce, smoked jack cheese, whole fat mozzarella, cilantro Flatten and stretch dough into 15-16" pies, sprinkling bread flour on the dough as needed to avoid sticking. If cooking in indoor oven, place dough on pizza peel prepared with a sheet of parchment paper. If using an outdoor oven, just place on a pizza peel. Prepare your pizza by ladling half of the BBQ sauce onto stretched dough. Starting from the outside and moving inward, spread a light even layer of cheese. Add chicken to the remaining BBQ sauce and toss well. Evenly spread chicken across pizza. Preheat to 550F for 45 minutes with pizza steel or stone on bottom rack. Using the pizza peel, carefully move pizza to oven (parchment paper should make it slide easily – you can leave it on the paper or remove the paper after 1 minute of cooking), and cook for about 6 minutes, watching closely for crust color and cheese burn. Avoid rotating when baking in home ovens as temperature loss from opening the door often does more harm. If top needs more color, turn on broiler for 1-2 minutes towards the end. Stefano Velia This pizza uses two types of barbecue sauce to get its smokey taste. The pickled red onion adds an extra dimension to the taste that is different than just using regular raw red onion.
30 Grilled Tomato Basil Pizza 1 pound refrigerated whole wheat pizza dough 4 teaspoons extra virgin olive oil 1 large garlic clove, peeled and cut in half ½ cup grated Parmesan cheese 2 tablespoons garlic, finely minced 2 large or 3 smaller tomatoes, thinly sliced 8-12 ounces fresh mozzarella, thinly sliced ¾ cup basil, thinly sliced (chiffonade style) garlic, grated parmesan cheese, tomatoes, fresh mozzarella, basil Divide pizza dough in half. On a floured surface, roll into two 8-inch circles. Place on lightly floured baking sheet. Oil grill grates and preheat grill to medium-low heat. Place the pizza crusts directly on grill grates. Close cover and cook 1 to 3 minutes or just until the dough puffs and bubbles up in some places and starts to become firm. Remove crusts with tongs, turn over and place on baking sheet. Brush each grilled side with 2 teaspoons olive oil and rub with cut side of garlic clove. Sprinkle pizzas with half the Parmesan cheese and minced garlic. Arrange red and yellow tomato slices evenly over each pizza, then top with mozzarella slices. Return pizzas to grill, cover and grill for 3 to 5 more minutes until the crust is crisp and cheese is melted. Remove pizzas, sprinkle with basil and enjoy immediately. Make this pizza in the summer when the tomatoes are freshest and you can buy directly from a farmstead. The simple ingredients in this recipe stand out on their own and blend together perfectly.
31 Meat Lover’s Pizza 1/2 C water 1/2 tsp active dry yeast 1/4 tsp granulated sugar 1 1/4 C all purpose flour 3/4 tsp salt 1 Tbsp olive oil if needed 1/3-1/2 C Pizza sauce 1 1/2 C mozzarella 3 Tbsp Parmesan cheese 3-4 slices bacon cooked and chopped 1/2 C ham roughly chopped 1/2 C hot sausage cooked and crumbled 1/4 C pepperoni slices Ground black pepper pizza sauce. mozzarella, parmesan cheese, bacon, ham, sausage, pepperoni, black pepper Prepare dough by combining warm water, heated to 115°F, with yeast and sugar. Stir to dissolve and allow to proof. In the bowl of a stand mixer, add flour and salt. With mixer running on low, slowly add yeast mixture. Increase speed, adding olive oil, if needed or desired. Mix until a ball forms, pulling away from the sides of the bowl. Transfer to a greased bowl. Cover and allow to rise in a warm location until doubled, roughly 1 hour. Meanwhile, cook bacon and sausage. Chop bacon and ham. Crumble sausage. Preheat oven to 425°F. Grease a baking sheet with olive oil. Shape dough to desired size. Spoon pizza sauce over dough. Sprinkle with Parmesan cheese and 1/2 cup shredded whole milk mozzarella. Add meat toppings. Finally sprinkle with remaining 1 cup mozzarella and ground black pepper. Bake for 15-20 minutes or until desired crispness is reached. Serve warm. This filling pizza has three types of meat but they all work perfectly together and create a mix of salty and spicy.
32 Summer Squash Pizza 1 tablespoon olive oil, plus more for fingertips 1 recipe pizza dough (below) or about a 2/3 volume of my lazy fitted-to-your-schedule favorite or your favorite, whichever it may be 2 1/2 pounds (about 5 small-medium or 3 large) zucchini or other summer squash, trimmed 1 1/2 teaspoons fine sea salt 2 cups (8 ounces) coarsely grated gruyere cheese 2 to 3 tablespoons plain breadcrumbs zucchini, summer squash, gruyere cheese, breadcrumbs Heat your oven to 500°F with a rack in the center. Brush either 1 13×18-inch rimmed half-sheet pan or 2 9×13-inch quarter-sheet pans (as I do) with olive oil. Divide your dough in half and use oiled fingertips to pull, stretch, nudge and press the dough across the bottom of the pan. The dough will be thin and imperfect; just try to get it even. If holes form, just pinch them together. Use a food processor with a grater attachment or the large holes of a box grater to grate the zucchini. In a large bowl, toss together the zucchini and salt. Let stand for 20 to 30 minutes (more, if you have the time), until the zucchini has wilted and released its water. Drain the zucchini in a colander and then use your hands to squeeze out as much water as possible, a fistful at a time. Back in the large bowl (wiped out if still wet), toss the zucchini with the gruyere shreds, being sure to break up any clumps of zucchini. Taste the mixture; it should be seasoned enough from the salt, but you can add more, plus ground pepper or pepper flakes if desired. Spread the zucchini mixture over the dough(s), going all the way to the edges of the pan and piling it a bit thicker at the edges, where it will brown first. Sprinkle messily with the bread crumbs. Bake for 20 to 25 minutes, until the topping is golden. Remove from oven, cut into squares and dig in. This recipe has just a few ingredients but is big on taste. It's perfect for those lazy summer nights when you don't feel like cooking something heavy for dinner.
33 WHITE PIZZA 3 cups broccoli florets 1 cup ricotta cheese 2 cloves garlic, minced ¼ teaspoon crushed red pepper flakes zest from 1 lemon, minced salt nonstick cooking spray 1 pound pizza dough 1 tablespoon extra virgin olive oil 2 cups shredded mozzarella cheese broccoli, ricotta cheese, garlic, red pepper Flakes, lemon zest, shredded mozzarella Preheat oven to 425 degrees. Place broccoli and 2 tablespoons water in a microwave-friendly container. Cover and microwave for 3 minutes, or until broccoli is tender. Drain broccoli well and blot dry with a paper towel. Sprinkle with salt to taste, then set aside. Mix together ricotta, garlic, red pepper flakes, and lemon zest. Season generously with salt to taste. Spray a pizza pan lightly with nonstick spray. Top with pizza dough, then use your hands to spread dough across pan. Drizzle dough with olive oil, then brush evenly over dough. Top crust with ½ of the shredded cheese, then broccoli. Dollop ricotta over pizza, then top with remaining shredded cheese. Bake pizza until crust is golden, about 20 minutes. Ginnie https:/ HelloLittleHome Ricotta cheese is perfect for a white pizza because of its taste and texture. The broccoli goes perfectly with the cheese here, creating a fresh tasting vegetarian option.
34 Cheeseburger Pizza 1 can (11 oz) refrigerated Pillsbury™ Thin Crust Pizza Crust 1 lb lean (at least 80%) ground beef 1/2 cup thinly sliced onion 1/8 teaspoon pepper 1/3 cup pickle relish (not sweet) 3/4 cup ketchup 1 tablespoon yellow mustard 4 slices crisply cooked hickory smoked bacon, chopped 1 1/2 cups shredded American cheese (6 oz) 1 cup shredded lettuce 1/2 cup chopped tomato ground beef, onion, pepper, pickle relish, ketchup, mustard, hickory smoked bacon, American cheese, lettuce, tomato Heat oven to 400°F. Spray or grease 15x10-inch or larger dark or nonstick cookie sheet. Unroll dough on cookie sheet; starting at center, press dough into 15x10-inch rectangle. In 10-inch nonstick skillet, cook beef, onion and pepper over medium-high heat, stirring frequently, until cooked thoroughly; drain. Stir in relish, ketchup and mustard. Spoon evenly over dough. Sprinkle with bacon and cheese. Bake 14 to 19 minutes or until crust is golden brown and cheese is melted. Top with lettuce and tomato. Serve immediately. This pizza is a unique way to enjoy the favorite flavors of a cheeseburger. Adding the ketchup, mustard, and relish gives it a truly all American taste.
35 Chicken Florentine Pizza Pizza dough — make your own homemade pizza dough or pick up a refrigerated dough (whole wheat or plain) from the grocery deli department Chicken — cooked and sliced; leftovers work great for this recipe! Fresh spinach — may also use frozen spinach, thawed and squeezed dry Onion — sweet or white onions Mushrooms — if you’re not a mushroom fan, just leave them off! Mozzarella cheese Milk, flour, and butter — for the white béchamel sauce Garlic — for added flavor Fresh rosemary — for a bit of fresh flavor at the end. chicken, spinach, onion, mushrooms, mozzarella cheese, garlic, rosemary, becamel sauce STEP 1 | Top pizza dough with béchamel Spread a refrigerated pizza dough into the pizza pan. Make a simple roux of flour and butter, then add minced garlic and milk, cooking until slightly thickened. Stir in the spinach until wilted, then spread on the crust. STEP 2 | Caramelize onions Sauté onions until caramelized and spread evenly on top of the sauce. STEP 3 | Add toppings Evenly top the pizza with chicken and sliced mushrooms. Finally, add a layer of cheese and bake! Sheila Thigpen Sometimes you feel like the taste of a pasta dish without the pasta. This recipe is a creative take on chicken Florentine. Add more garlic if you like the taste.
36 Ultimate Veggie Pizza 1 batch easy whole wheat pizza dough or 1 pound store-bought pizza dough 1 cup pizza sauce or marinara 2 cups baby spinach 2 to 3 cups (8 to 12 ounces) shredded low-moisture part-skim mozzarella cheese ½ cup jarred or canned artichoke, cut into 1” pieces ½ cup fresh red or orange bell pepper, cut into narrow 2″ strips ½ cup red onion, cut into thin wedges ½ cup halved cherry tomatoes ½ cup pitted Kalamata olives, halved lengthwise ½ cup sliced almonds (optional) Optional garnishes: Fresh basil (small leaves or torn), red pepper flakes and/or finely grated Parmesan cheese baby spinach, shredded mozzarella cheese, canned artichoke, red bell pepper, orange bell pepper, red onion, cherry tomato, kalamata olives, sliced almonds, basil, red pepper flakes, Preheat the oven to 500 degrees Fahrenheit with a rack in the upper third of the oven. If you’re using a baking stone or baking steel, place it on the upper rack. Prepare dough through step 5. Spread pizza sauce evenly over the two pizzas, leaving about 1 inch bare around the edges. Evenly distribute the spinach on top of the sauce, followed by the cheese (use all three cups if you want a cheesy pizza as shown here). Top the pizzas with artichoke, bell pepper, red onion, tomatoes, olives and almonds (if using). Bake pizzas individually on the top rack until the crust is golden and the cheese is golden and bubbly, about 10 to 12 minutes (or significantly less, if you’re using a baking stone/steel—keep an eye on it). The fresher the vegetables you use for this recipe, the better it will taste. This combination of veggies and mozzarella makes a great vegetarian option pizza.
37 ARTICHOKE PIZZA Pizza dough 1 ball Easy pizza dough (or store-bough dough) Artichoke topping 5 oz (150 grams) fresh mozzarella (or from ½ to ⅓ cup shredded firm mozzarella) 1 can artichoke hearts, drained and cut into ½-inch slices (frozen are fine too) 2 ½ Tbsp extra virgin olive oil 1 ½ Tbsp lemon juice 1 tsp Italian herb seasoning ¼ tsp dried parsley ¼ tsp fine salt ¼ tsp garlic powder (or 1 grated garlic clove) ¼ tsp black pepper To serve 1-2 Tbsp fresh basil leaves ¼ tsp chili flakes (optional) fresh mozzarella, artichoke hearts, dried parsley, basil leaves, chili flakes, Italian seasoning, lemon Pizza dough Follow the easy no-knead pizza recipe through step 5, including shaping the pizza and preheating the oven. Artichoke pizza Make the marinade: place the ingredients for the marinade in 1 bowl, mix well, taste and adjust the seasoning if you wish. Place the artichoke slices in the bowl and toss gently with the marinade. Let it rest for at least 30 minutes. Prepare the cheese: If using fresh mozzarella cheese in water, cut it into ½ inch thick pieces. If it’s very watery, you may want to dab the mozzarella with the paper towel to remove excess moisture. Shape the dough: when the dough is ready follow step 5, place the dough on a parchment paper sheet and starting from the center, gently press it out with your fingers until you get approx a 9×13 inch pizza. Then gently place the dough onto a pizza peel or onto the back of a rimmed baking sheet. Add the topping: top the dough evenly with mozzarella cheese, artichoke slices, and the marinade. Finish with freshly ground black pepper and a sprinkle of grated parmesan or pecorino cheese if desired (optional). Bake the pizza: use the pizza peel to carefully transfer the pizza onto the preheated pizza stone. Bake the pizza until the cheese and crust are nicely browned. Each oven is different, keep an eye on it (e.g. in a forced fan oven it will take about 8-10 minutes). Serve: allow the pizza to cool for a minute or two before adding the fresh parsley leaves (whole leaves, or lightly torn). Slice and serve immediately. The artichokes taste extra delicious in the marinade for this recipe. Topping with the chili flakes at the end gives it an extra kick of spice.
38 MOUTH-WATERING FRUIT PIZZA ½ cup unsalted butter softened ▢¾ cup granulated sugar ▢1 large egg ▢1 teaspoon vanilla ▢1 ¼ cup flour ▢2 teaspoon baking powder ▢¼ teaspoon salt 1 8 ounces package of cream cheese softened ▢2/3 cup powdered sugar ▢1 Tablespoon instant vanilla pudding powder ▢1 teaspoon vanilla extract ▢ Assorted fruits and berries (like blueberries, strawberries, mango, raspberries, kiwi) cream cheese, powdered sugar, vanilla pudding, strawberries, blueberries, raspberries, kiwi, mango Cookie Crust Preheat the oven to 350. Using a stand mixer, beat together the butter and granulated sugar until light and fluffy. Add in the vanilla and egg and mix until combined. Add the flour, baking powder, and salt and mix until combined, about 2 minutes. Either press the dough evenly into a 14 inch pizza pan, or roll out into a 14 inch circle and put on a cookie sheet. You can use a sharp paring knife to trim up the edges, or leave them for a more rustic look. Bake for 12-15 minutes, until lightly browned. Let cool completely. Cream cheese frosting Beat the cream cheese, powdered sugar, pudding powder, and vanilla together until smooth and light. Spread evenly across the cooled crust. Prep your fruits by rinsing them and allowing them to drain completely. Slice as desired and arrange on the pizza as desired. If you would like the glazed look of a fruit tart, mix a few tablespoons of apricot jam with a little water and then brush across the fruit. Serve immediately. Alyssa Rivers The combination of the fruit with the cream cheese makes this recipe have the taste of a fruit tarte, but with a different type of crust. The best thing about this recipe is that you can use whatever type of fruit you like best and it will still taste great.
39 Garden Pea Pesto Pizza 1 cup Sugar Snap Peas, Roughly Chopped ¼ cups Toasted Pine Nuts ¼ cups Fresh Basil Leaves ¼ cups Nutritional Yeast 2 Tablespoons Fresh Lemon Juice ½ teaspoons Salt ¼ teaspoons Pepper ¼ cups Extra Virgin Olive Oil, Plus More For The Top Of The Pizza 1 whole Pizza Crust 1 cup Baby Yellow Potatoes, Thinly Sliced sugar snap peas, toasted pine nuts, basil leaves, nutritional yeast, lemon juice, baby yellow potatoes, salt, pepper, olive oil Preheat oven to 450ºF. Place sugar snap peas, pine nuts, basil, nutritional yeast, lemon juice, salt, and pepper in a food processor fitted with the S blade, and pulse a few times until very roughly incorporated. Turn food processor on continuously, and slowly add in all of the olive oil. Let process until fine chunks remain. Remove to a container with a plastic lid, and set aside while you assemble your pizza. Either on a pizza peel (as long as you have a pizza stone), or a cookie sheet, arrange pizza dough in a large circle, brushing the outer edge with olive oil. Spread a thin layer of pesto over the whole pizza, and top liberally with the potato slices. Spray pizza with a thin layer of olive oil, so the potatoes crisp up, and put in the oven for 10–12 minutes, or until the edges of the pizza are golden brown and the potatoes are cooked, and bubbling. Remove from the oven, and allow to cool for 1–2 minutes, then top with more torn basil, and serve! Natalie Wiser-Orozco The peas make this spin on traditional pesto refreshing and unique. They are a great way to get extra veggies in a hidden way and make a healthy pizza sauce. The potatoes add a touch of bulk to the pizza to make it filling enough for a meal without having to add meat.
40 Easy Pepperoni Pizza 1 can, 8 oz each Hunt's® Tomato Sauce 1/4 cup grated organic Parmesan cheese 1/4 teaspoon dried oregano 1 Pillsbury thin pizza crust 1 cup shredded part-skim organic mozzarella cheese Topping: 1/3 cup sliced pepperoni or your favorite topping grated parmesan cheese, dried oregano, shredded mozzarella cheese, pepperoni Preheat oven to 425°F. In a small bowl, combine tomato sauce, Parmesan cheese, and oregano and mix well. Unroll pizza crust on an ungreased pizza pan and spread tomato sauce mixture evenly over crust. Sprinkle pizza with mozzarella cheese and top with your favorite topping, like pepperoni. Bake the pizza for 10 to 15 minutes or until edges of crust are browned lightly and cheese melts. Let the pizza stand for 1 minute before cutting. Cut pizza, serve and enjoy! Sometimes you just want a quick easy and basic pizza. This pepperoni option is as delicious as take-out and very simple to make.
41 Caesar Salad Pizza 1 bundle romaine lettuce 4 pieces naan 12 slices asiago or havarti cheese 8 oz. fresh mozzarella cheese sliced 2 slices bacon chopped Black pepper to taste ½ cup parmesan cheese shredded 1 cup croutons 1-2 tablespoon caesar dressing homemade or store-bought asiago cheese, havarti cheese, fresh mozzarella cheese, bacon, parmesan cheese, caesar dressing Preheat oven to 375°. Place naan on baking sheets (you'll probably need two), then add the asiago, mozzarella, black pepper, and bacon. Bake pizza for 10 minutes, or until cheese has melted and bacon is cooked. Take pizza out of the oven and immediately add the croutons, parmesan cheese and romaine lettuce. Caesar salad and pizza have always gone hand in hand and this recipe combines them both into one delcioius meal that you can eat without a fork.
42 Contest-Winning BLT Pizza 1 tube (8 ounces) refrigerated crescent rolls 1 cup mayonnaise 1 tablespoon Dijon mustard 3 cups shredded lettuce 12 bacon strips, cooked and crumbled 1 medium tomato, seeded and chopped 2 green onions, thinly sliced 1-1/2 cups shredded cheddar cheese mayonaise, dijon mustard, lettuce, bacon, tomato, greeen onions, cheddar cheese Separate crescent dough into eight triangles; place on a lightly greased 14-in. pizza pan with points toward the center. Press dough onto the bottom and up the sides of pan, forming a crust; seal perforations. Bake at 375° for 12-15 minutes or until golden brown. Cool completely. In a small bowl, combine the mayonnaise and mustard; spread over crust. Sprinkle with lettuce, bacon, tomato, onions and cheese. This recipe is easy to make for a large group and would make a good addition to a potluck or picnic. A great way to get the delicious tastes of a BLT sandwich into a pizza format.
43 Smoked Salmon Pizza 1 (12-inch) prepared thin crust pizza shell, recommended: Boboli brand 1/2 cup sour cream 1/2 lemon, juiced 2 tablespoons fresh dill leaves, chopped or snipped 1/3 pound Nova Scotia smoked salmon, thinly sliced 1/4 English cucumber, thinly sliced 1/4 red onion, finely chopped 3 tablespoons capers, drained sour cream, lemon, dill leaves, smoked salmon, english cucumber, red onion, capers Preheat oven to 400 degrees F. Crisp pizza crust 5 minutes on perforated pizza pan or on oven rack. While pizza crust is in oven, mix sour cream with lemon juice and dill in a small bowl. Remove pizza shell from oven and let stand until cool to the touch. You have a pocket of time here to work on other recipes. On cool, crisp pizza shell, spread the sour cream-dill sauce in an even layer. Evenly distribute sliced smoked salmon, working all the way to the edges. Top pizza with sliced cucumber, red onion, and capers. To serve, cut pizza in 1/2. Cut each 1/2 in 1/2 again, 4 cuts across. Turn the pan a 1/4 turn and slice into quarters, making 16 cuts. RACHAEL RAY This pizza would be great for a brunch because it is a twist on the lox and bagel combination. It also works really well as a light appetizer.
44 True Chicago-Style Deep-Dish Pizza 1 teaspoon granulated sugar 1 packet (2 1/4 teaspoons) active dry yeast 18 ounces all-purpose flour (about 3 1/2 cups) 2 teaspoons fine sea salt 1/8 teaspoon cream of tartar 1/2 cup plus 3 tablespoons corn oil, plus additional for oiling the bowl 1 tablespoon melted unsalted butter 12 ounces deli sliced part skim mozzarella 1 pound bulk Italian sausage 8 ounces thinly sliced pepperoni One 28-ounce can whole San Marzano tomatoes, crushed by hand Grated Parmesan, for topping and garnish part-skim mozzarella, Italian sausage, pepperoni, San Marzano tomatoes, grated parmesan Mix sugar, yeast and 11 ounces room temperature water (about 80 degrees) in a bowl and let bloom for 15 minutes. Combine flour, salt and cream of tartar in the bowl of a stand mixer. Once yeast has bloomed, add to dry ingredients along with corn oil. Gently combine with a rubber spatula until a rough ball is formed. Knead on low speed with the dough hook for 90 seconds. Transfer to a lightly oiled bowl and proof until doubled in size, about 6 hours. Punch down and let dough settle for 15 more minutes. Position an oven rack in the middle of the oven and preheat to 450 degrees F. Coat bottom and sides of a 12-inch cake pan or traditional Chicago style pizza pan with melted butter. Using your hands, spread out about three-quarters of the dough across the bottom and up the sides of the pan (save the remainder for another use). Cover entire bottom in mozzarella, all the way up to the edge. Cover half with a thin, even layer of raw sausage. Cover the other half with the pepperoni. Top with a couple handfuls of crushed tomatoes. Spread out with hands to the edge. Sprinkle top evenly with grated Parm. Bake, rotating halfway through, until golden around the edge, about 25 minutes. Let rest for about 5 minutes, then either gently lift pizza out of pan or just cut your slice out of the pan like a pie! JEFF MAURO Some people just love the thickness of a Chicago-style deep dish pizza. If you are one of those people, this recipe is very authentic and filling. It is worth the time it takes to prepare.
45 Chicken Ranch Naan Pizza ½ Hidden Valley® Original Ranch® Dressing cup 4 Naan Flatbread (Garlic Or Whole Wheat, Around 4 Ounces Each) 2 cups Sliced, Grilled Chicken Breast 1 cups Low Fat, Shredded Mozzarella Cheese 2 Roma Tomatoes Sliced Thinly ½ cup Diced Green Onions 2 tablespoons Freshly Chopped Italian Parsley chicken breast, shredded mozzarella cheese, roma tomatoes, green onions, Italian parsley 1. Preheat the oven to 400°F. 2. Spread 2 tablespoons ranch dressing over each piece of naan bread. Add ½ cup sliced chicken breast to each pizza and sprinkle each with ¼ cup mozzarella cheese. Divide sliced tomatoes over each pizza. 3. Bake for 10–12 minutes, or until golden brown and cheese has melted. After pizzas are removed from oven, sprinkle with green onions and Italian parsley. Everyone loves the taste of ranch seasoning with chicken and this recipe combines these classic flavors with a delicious thin naan pizza crust.
46 Homemade Buffalo Chicken Pizza 1 batch homemade pizza dough 1 batch homemade ranch dressing OR homemade blue cheese dressing 1 chicken breast or 2 cups shredded chicken 1/2 cup buffalo sauce, divided 4 oz fresh mozzarella cheese 2–4 oz blue cheese or gorgonzola, crumbled ranch dressing, blue cheese dressing, chicken breast, buffalo sauce, fresh mozzarella, blue cheese, gorgonzola cheese Preheat the oven to 400 degrees. Prepare the pizza dough as directed. Bake one chicken breast in the pre-heating oven for 25-20 minutes. Set the chicken aside to cool and bump up the oven to the highest temperature you can. When the dough has doubled in size, shape into your favorite pizza shape. Chop the cooked chicken breast into pieces and toss with 2-3 Tbsp of buffalo sauce. Smear a thin to medium layer of homemade dressing on your pizza crust and top with fresh mozzarella and the chicken. Drizzle a little bit of extra hot sauce on top of the pie before you place it in the oven. Bake until the cheese is nice and bubbly, 4-7 minutes. Allow to cool for 2-4 minutes before slicing. This pizza has just the right about of spicy buffalo sauce and creamy ranch dressing to create a perfect combination. It tastes like a buffalo wing on a pizza.
47 Prosciutto, Asparagus, and Chicken Pizza 4 asparagus spears, cut into 1-inch pieces, microwaved for 1 minute 1/2 cup chopped prosciutto* 1/2 cup chopped red onion 1 cup shredded cooked chicken breast 1/2 cup finely shredded part-skim mozzarella cheese asparagus, prosciutto, red onion, chicken breast, shredded mozzarella cheese Heat oven to 450°F. Place pizza crust on baking sheet. Spread pizza sauce on crust and arrange prosciutto, onion, and chicken on top. Sprinkle evenly with cheese. Bake 10 to 12 minutes or until cheese is melted and crust edges are brown. Prosciutto and chicken always seem to blend well together. Adding the asparagus provides just the right about of crunch.
48 Prosciutto Pizza 1 tablespoon tomato paste 1 tablespoon water Salt, to taste 2 tablespoons all-purpose flour 1 (175 grams) ball store-bought or homemade pizza dough 3 ounces burrata cheese, cut into 1-inch pieces 4 thin slices prosciutto, torn in half lengthwise 1/2 cup lightly packed arugula leaves Extra-virgin olive oil, for drizzling 1/4 cup shaved parmesan cheese burrata cheese, prosciutto, arugula, olive oil, parmesan cheese Gather the ingredients. Heat pizza oven to 800 F. See recipe variations below for using a home oven. Put the tomato paste into a small bowl. Add 1 tablespoon of water and salt. Stir to combine. Add a tiny bit more water to achieve a spreadable consistency. Dust the pizza peel with plenty of flour, and flour your hands. Gently stretch your pizza dough into a circle approximately 12 inches in diameter. Set it on the well-floured peel. Using the back of a spoon, gently spread your tomato sauce onto the dough. Leave the outer edge of the dough bare. Distribute the burrata evenly on the pizza. Move expeditiously. The longer the sauced dough sits on the peel, the more likely it will be to stick when you try to slide it into the oven. Put the pizza in the oven, rotating as needed. Bake until the crust has risen and the cheese is bubbly, about 2 minutes. Some light charring at the edges of the crust is excellent. Remove from oven. Layer the prosciutto and arugula evenly on the pizza. Drizzle with extra-virgin olive oil to taste. Top with the shaved Parmesan cheese. Slice and serve immediately. Pete Scherer This pizza turns out nice and crispy because it is cooked at a high heat. Just make sure to keep an eye on it to make sure that it doesn't burn. Put the prosciutto on at the end.
49 Mushroom Pizza With Roasted Garlic and Mint 1 pound pizza dough, homemade or store-bought 8 cloves garlic 1/4 cup extra-virgin olive oil Freshly ground black pepper, to taste 1/2 pound mushrooms 1 teaspoon salt 1 cup grated fontina cheese 6 leaves fresh mint, optional 1/3 cup Parmesan cheese, shaved or grated mushrooms, salt, ground black pepper, fontina cheese, fresh mint, parmesan cheese, garlic Arrange a cooking rack on the bottom rung of an oven. If you have a pizza stone, put it on the rack. Preheat the oven to 500 F. Peel the garlic and put the cloves on a square of tin foil. Drizzle with a tablespoon of the olive oil, sprinkle on a few grindings of black pepper. Enclose in the foil and pop the packet in the oven (it doesn't need to be heated up all the way to put the garlic in) until the garlic is tender. It should take 20 to 30 minutes. While the garlic roasts, trim and chop the mushrooms. Most mushroom pizzas call for sliced mushrooms, and you can certainly do that here, too, but the chopped texture is surprisingly pleasing. Heat about 2 tablespoons of the remaining olive oil in a large frying pan over medium-high heat. When the oil is hot, add the mushrooms and the salt. Cook, frequently stirring, until the mushrooms release their liquid, the liquid cooks off, and the mushrooms start to brown. Remove from the heat and set aside. Grate the cheese and chop the mint (slice it into ribbons, if you like). When the oven's hot, stretch the dough, working with 1/2 at a time, as thin as you like. Put it on an oiled baking sheet or, if you're using a pizza stone, a floured pizza peel. Use half of the other ingredients on each pizza. Sprinkle with the fontina cheese. Scatter on the mushrooms. Arrange the garlic cloves evenly around the pizza. Sprinkle with the mint and then the Parmesan. Brush or drizzle on a bit more oil. Grate black pepper over the whole thing and bake until the cheese is melted and the crust is well browned. It should take 8 to 10 minutes. Repeat with the remaining ingredients. Molly Watson The mushrooms in this recipe are cooked before they were put on the pizza, which makes their flavor come out even more. The fresh mint adds a surprising but delicious flavor to the pizza.
50 Chicken Sausage Pizza 1 ball pizza dough ½ cup marinara sauce ¼ teaspoon oregano ¼ teaspoon basil ¼ teaspoon red pepper flakes plus more to taste 1 cup shredded mozzarella cheese 1 link chicken sausage sliced into thin rounds ⅓ cup tomatoes diced 1 cup spinach 1 teaspoon olive oil fresh basil for garnish marinara sauce, oregano, basil, red pepper flakes, shredded mozzarella cheese, chicken sausage, diced tomatos, spinach, olive oil, fresh basil Preheat oven to 425°. Roll the pizza dough out into a circle (or use your hands to stretch it), then place it on a baking sheet. Pour the sauce on top, then use the back of a spoon to spread it out. Sprinkle the basil, oregano and red pepper flakes on top, then add the cheese. Next, add the chicken sausage, tomatoes and spinach, and drizzle the olive oil overtop. Place the pizza in the oven and bake it for 18-20 minutes, until the cheese has melted and the crust is slightly golden brown on the edges. Transfer the pizza to a cutting board. Using chicken sausage in the place of regular pork sausage gives the pizza a lighter flavor and saves some calories. You can customize this pizza even more by adding red bell peppers, mushrooms, or onions.
51 Homemade Supreme Pizza 1 pound store-bought pizza dough½ cup pizza sauce or to taste ▢2 cups mozzarella cheese shredded ▢2 tablespoons parmesan cheese shredded ▢¼ pound cooked ground sausage or ground beef ▢2 ounces pepperoni chopped ▢1 ounce salami sliced, or other deli meat as desired ▢¼ cup bell pepper red or green ▢¼ cup black olives sliced ▢3 tablespoons red onion sliced ▢2 large mushrooms thinly sliced mozzarella cheese, parmesan cheese, ground sausage, ground beef, pepperoni, salami, red bell pepper, green bell pepper, black olives, red onion, mushrooms Preheat oven to 425°F. In a small bowl, mix together the yeast, sugar, and water. Cover and let stand for 5-10 minutes, until bubbles form on top. In a large mixing bowl, mix together yeast mixture, 2 tablespoons olive oil, and salt. Add in 3 cups of flour, a cup at a time, mixing after each addition. If the dough seems sticky, add more flour, a couple of tablespoons at a time. Turn the dough onto a floured surface and knead until slightly stiff, about 6 minutes. If time allows, let the dough rise for 1 hour.* If allowing to rise, punch the dough down before the next step. Lightly grease two pizza pans with oil. Roll out the dough and stretch to fill the pans. Use your fingers to press and stretch as needed. Let dough rise in pans for 10 minutes. Poke pizza dough with a fork all over. Brush pizza dough with remaining 2 tablespoons of olive oil, and top with pizza sauce, toppings, and cheese as desired. Bake 15-18 minutes or until cheese is melted and crust is golden. This pizza is easy to modify to your individual tastes. You can swap out the salami for another lunch meat and can use either ground sausage, ground beef, or both.
52 Cauliflower pizzas with pumpkin and prosciutto 1 head (1.2kg) cauliflower, cut into small florets 2 eggs, lightly beaten 1/2 cup almond meal 2 cups pizza cheese, grated 1 tsp dried mixed herbs 1 tbsp extra virgin olive oil 400g butternut pumpkin, peeled, cut into 2cm cubes 1/3 cup Mutti Tomato Passata 1/2 cup pizza cheese, grated, extra 4 slices gluten-free prosciutto, torn 100g fresh ricotta, crumbled 1/4 cup fresh basil leaves * pizza cheese, mixed herbs, olive oil, butternut pumpkin, tomato passata Process Cauliflower in a food processor until very finely chopped (you'll need 4 cups in total). Place in a microwave-safe bowl. Add 2 tablespoons water. Cover bowl loosely with plastic wrap. Microwave on HIGH (100%) for 8 minutes or until tender. Transfer cauliflower to a large sieve. Drain, pressing cauliflower with the back of a spoon to remove as much liquid as possible. Transfer cauliflower to a large bowl. Cool for 15 minutes. Preheat oven to 220C/200C fan-forced. Line 2 large baking trays with baking paper. Add egg, almond meal, pizza cheese and dried herbs to cauliflower. Season well with salt and pepper. Stir to combine. Divide mixture into 4 equal portions. Place 2 portions onto each prepared tray. Flatten each portion to form a 15cm circle, making the sides a little thicker to form the crust. Bake bases for 15 minutes or until golden. Meanwhile, heat oil in a large frying pan over medium-high heat. Cook pumpkin, turning, for 10 to 12 minutes or until golden and tender. Spread bases with passata. Sprinkle with extra pizza cheese. Top with pumpkin, prosciutto and ricotta. Bake for 8 to 10 minutes or until cheese is melted. Top with basil. Serve immediately. Amira Georgy If you need to go gluten free, this cauliflower crust tastes delicious and is easy to make. The pumpkin and prosciutto blend together perfectly for great fall flavors.
53 Hot Dog Pizza pizza dough 1/4 cup pizza sauce 1/2 cup shredded cheddar 1/2 cup mozzarella 2 hot dogs sliced thin 1/4 cup diced pickles 1/4 cup diced onion mustard pizza sauce, shredded cheddar, mozzarella, hot dogs, pickles, onion, mustard Preheat oven to 500 Roll the dough out into a pizza shape and place on the pizza pan or peel Top with sauce first, then cheese, then the tin hot dog slices Bake about 10 – 15 minutes until browned on the edges and dough is cooked through Remove from oven and top with the onions, pickles, and a nice swirl of mustard Dan Whalen A lot of people do a cheeseburger pizza, but not a lot think of adding hot dogs on pizza. Surprisingly, this combination is delicious, especially with the mustard drizzle on top.
54 Leftover Thanksgiving Turkey Pizza 1 cup lukewarm water 1 1/2 teaspoons active dry yeast 1 teaspoon salt 1 teaspoon sugar 1 tablespoon olive oil 3 cups all-purpose flour6 strips bacon 1/4 cup sour cream 1 cup leftover mashed potatoes 1/2 cup finely chopped leftover turkey breast 1/2 cup shredded mild cheddar cheese 1/2 cup shredded Monterey Jack cheese 1/4 cup coarsely chopped scallions sour cream, mashed potatoes, turkey breast, cheddar cheese, Monterey jack cheese, scallions In a large measuring cup, stir together the water, yeast, salt, sugar, and olive oil. Let it sit for about 10 minutes. You should see the yeast start to bubble and grow Place the yeast mixture in a large bowl or the bowl of a stand mixer. Gradually add the flour, stirring or using the dough hook attachment until the flour is completely combined and the dough forms a ball. Add olive oil to the sides of the bowl and cover with a towel. Place in a warm area or just on the counter and allow it to rise for one hour. Preheat the oven to 425 F. Fry or bake the bacon until crispy. Chop the bacon into a small dice.Punch down the dough and roll into into a soft ball. Place the dough on a large sheet of parchment paper, lightly grease your hands with oil, and push and flatten the dough to form the crust. Once it is thin enough (about 1/8-inch thick), spread the sour cream over the crust. Spread the leftover mashed potatoes over the sour cream. Sprinkle the two cheeses over the top of the potatoes. Top with the leftover turkey and bacon. Bake on the bottom rack of the oven for about 15 to 20 minutes, or until golden and crispy. Leah Maloney Another great way to use up Thanksgiving leftovers, this pizza even has mashed potatoes on it. The cheese and bacon make it extra indulgent.
55 THAI CHICKEN PIZZA 1 crust pre-cooked for under 30 minutes or use the recipe below 3/4 - whole batch peanut sauce batch recipe below 1 cup shredded chicken cooked 1/3 cup matchstick carrots 1/2 red bell pepper juilenned 1 cup pizza mozzarella 1/2 cup cilantro leaves For the crust: 2 1/2 cups all purpose flour 1 tbsp quick rise yeast 1 tbsp olive oil 1 cup warm water 1 tsp sugar 1 tsp salt For the peanut sauce: 1/2 cup peanut butter 1/2 cup soy sauce 3 tbsps toasted sesame oil 3 tbsps red wine vinegar 1 tbsps brown sugar 1 tbsp Thai chili sauce 2 tsps mined garlic 1 tsp red pepper flakes peanut sauce, chicken, carrots, red bell pepper, mozzarella, cilantro Pre heat the oven to 450F. For the crust: simply add all the ingredients, and let rise for 20 minutes. If you're making this in under 30 minutes than use a store bought crust or make this recipe ahead of time. For the sauce: whisk it all together. Assemble the pizza: Spoon 3/4 of the batch (or the whole thing if you like it saucy) of peanut sauce and spread over the dough. Add the chicken, bell peppers, carrots and top with cheese. Bake for 15-20 minutes and top with fresh cilantro. The peanut sauce on this pizza is such a unique flavor, but goes perfectly with the chicken, carrots, and cilantro to satisfy any Thai food craving.
56 Caprese Chicken Pizza 1 Pillsbury refrigerated pizza dough not thin crust 2 tbs virgin olive oil 3 tsp balsamic vinegar 1 tsp dry pizza seasoning if you don't have that, it's oregano, basil, dry garlic powder and marjoram 3-4 oz fresh mozzarella cheese grated 1 medium chicken breast cooked 1 large tomato 10-12 fresh basil leaves salt fresh cracked pepper Some cornmeal for baking the pizza olive oil, balsamic vinegar, pizza seasoning, fresh mozzarella, chicken breast, tomato, basil leaves, salt. pepper Grill the chicken in a frying pan with some salt and pepper. Slice thin and set aside. Preheat the oven to 400. Slice tomatoes thin and set aside. In a small bowl, mix together the oil, vinegar and dry pizza seasoning. Lightly grease a pizza stone or a baking sheet you'll be using and lightly sprinkle with some cornmeal. Roll out the refrigerated pizza dough on the baking sheet. Using a brush, cover the pizza dough with oil/vinegar mixture (not too much). Season with a little bit of salt and pepper. Evenly spread out the grated Mozzarella cheese over the dough. Evenly spread out the tomato slices, covering the whole pizza. Spread out the chicken over the pizza and the basil leaves. Sprinkle with a little bit more salt if you'd like. You can sprinkle a little bit of the leftover oil/vinegar mixture on top. Bake for 13-15 minutes, until the pizza crust is golden brown. (A couple of minutes longer if crispy crust is desired.) If you love the flavors of caprese salad, but want it in something a bit more substantial, this pizza is for you. The olive oil and balsamic vinegar flavors blend together perfect to give it just the right amount of tang.
57 Spicy Sausage Pizza ½ recipe homemade pizza dough, or you can use store-bought dough ½ cup marinara sauce 12 ounces spicy sausage, cooked and crumbled ¼ cup thinly sliced onion ¼ cup thinly sliced mini sweet peppers 2 cups shredded mozzarella cheese 1 tablespoon chili oil** 1 tablespoon crushed red pepper marinara sauce, spicy sausage, onion, sweet peppers, shredded mozzarella, chili oil, crushed red pepper If you are using homemade pizza dough, make it according to the recipe instructions. If you are using store-bought dough, remove it from the packaged and shape it into a 12-inch circle. Spray your pizza pan with non-stick spray and dust lightly with flour and gently transfer the dough to your prepared pizza pan. Adjust the rack to the lower middle of the oven and preheat to 475ºF. Spread the marinara sauce evenly over the crust leaving a 1-inch bare rim around the edge. Sprinkle the sausage, onion, and peppers over the sauce. Spread the mozzarella cheese evenly over the top. Bake for 15-17 minutes, or until the crust is golden brown and the cheese has melted. Rotate halfway through the cooking time. Drizzle the chili oil over the top and sprinkle with red pepper. Let cool on a wire rack for 10 minutes before slicing. You will want to skip takeout with this easy and great-tasting pizza. Even when made with a store bought crust to save time, it tastes excellent.
58 Italian Sausage and Pepperoni Pizza For The Whole Weat Pizza Crust: 2 ½ cups whole wheat pastry flour 1 tbsp baking powder 1 tsp sea salt 1 cup water 1 tbsp olive oil For The Sauce: 1 cup your favorite healthy tomato sauce My Roasted Tomato Sauce recipe works well. For The Pizza: 1/4 tsp dried oregano 1/4 tsp dried thyme 1/4 tsp dried basil 1/2 tsp sea salt 1/4 tsp ground black pepper 1/2 cup nitrate-free and nitrite-free Pepperoni sliced 1 link sweet Italian sausage casing removed 6 oz fresh mozzarella cheese thinly sliced oregano, thyme. basil, salt, pepper, pepperoni, Italian sausage, fresh mozzarella Preheat your oven to 400 degrees. Heat a non-stick skillet to medium-high heat. Cook Italian sausage until well-browned, making sure to break into bite-size pieces. Once browned, allow to cool. Set aside for later. Spread the tomato sauce over the pizza dough, leaving about 1/2 inch around the outside edge for the crust. Sprinkle sauce with oregano, basil, thyme, salt and pepper. Spread the mozzarella slices evenly across the pizza. Arrange the crumbled sweet Italian sausage and pepperoni slices over the mozzarella. Place the pizza into the oven and bake for 8 to 10 minutes or until the crust edges are golden and the cheese is melted. After taking the pizza out of the oven, allow it to cool for a few minutes so that the cheese has time to set. Slice pizza and serve Lacey Baier This recipe uses bread flour for the crust which makes it nice and chewy. The combination of sausage and pepperoni make it perfect for meat lovers.
59 SAUSAGE LASAGNA PIZZA 2 teaspoons olive oil 1 pound ground Italian sausage 5 ounces baby spinach 1 cup marinara or pizza sauce 1 12" pizza crust store bought or homemade 1 cup ricotta cheese 1 cup shredded Italian blend cheese or more to taste Italian sausage, baby spinach, marinara sauce, ricotta cheese, Italian blend cheese Preheat oven to 425 degrees F. Heat olive oil in a large skillet over medium-high heat. Add sausage, and saute, breaking up meat as it cooks. When sausage is mostly cooked through, add spinach a few handfuls at a time, stirring and cooking until wilted. Stir in marinara sauce and turn off heat. While sausage cooks, place pizza crust on a pizza pan, and spread ricotta evenly over the crust. When the sausage mixture is ready, spread it over the ricotta. Sprinkle cheeses over the top. Bake in preheated oven for 15 minutes or until crust is brown and cheese is melted and bubbly. Allow to stand for a few minutes before cutting. SAMUEL WARDE Sometimes a lasagna seems heavy and complicated to make. This recipe takes the delicious taste of this comfort food and makes it more accessible with a pizza.
60 GREEN GODDESS PIZZA WITH BROCCOLI STEM PESTO BROCCOLI STEM PESTO: 2-3 thick broccoli stems, cut into small pieces 1/2 cup toasted walnuts 1 clove of garlic, peeled and crushed 2-3 sprigs of thyme, leaves removed 5-6 sprigs of flat leaf parsley, tough parts of stem removed zest of 1 lemon salt and pepper 3 tbsp extra virgin olive oil TOPPINGS/ASSEMBLY: 1lb pizza dough 5-6 asparagus stalks, peeled into ribbons 3 stems of kale, leaves removed and finely chopped juice of 1 lemon 1-2 tbsp extra virgin olive oil handful of finely chopped chives 1/2 cup crumbled sheep’s milk feta cornmeal for pizza stone asparagus, kale, lemon, olive oil, chives, sheep's milk feta Heat your barbecue up to 500-600 degrees F (or put your oven to 500). Place a pizza stone on top of the grates to heat up (or on the bottom rack of the oven). Make the pesto: place chopped broccoli stems, walnuts, garlic, thyme, salt and pepper into the bowl of a food processor. Pulse a few times to finely chop ingredients. Add oil and continue to pulse until a smooth paste is achieved. Set aside. Roll the dough out to about 1/3-1/2 inch thickness. Dust pizza peel with cornmeal and transfer rolled out dough to the peel. Spread pesto on top of crust. Top with half of the feta. Toss together the asparagus peels, chopped kale, lemon juice, extra virgin olive oil, chives, salt and pepper. Set aside. With the pizza peel, quickly transfer the pizza to the barbecue on top of the pizza stone. Close the lid and cook for about 5 minutes, until bottom is lightly browned and dry. Lift the lid and place the asparagus and kale mixture on top along with the remaining feta. Close the lid and cook for another 2 minutes. Remove pizza from the stone with the peel. Cut into slices and serve. Laura Wright There aren't many good vegan pizza options out there, but this one is definitely delcious. The broccoli pesto in place of regular sauce, makes it a healthy option as well.
61 Blue Cheese, Walnut, and Pear Pizza 1 pre-baked pizza crust 2 cloves garlic, minced 1 tablespoon Dijon mustard 2 sprigs fresh rosemary, chopped ¼ cup white wine vinegar ½ cup olive oil ¼ cup crumbled blue cheese salt and pepper to taste ¼ cup crumbled blue cheese ⅓ cup shredded mozzarella cheese 2 pears - peeled, cored and sliced ¼ cup toasted walnut pieces Rosemary, olive oil, blue cheese, salt, pepper, shredded mozzarella, pears, walnut pieces Step 1 Preheat an oven to 425 degrees F (220 degrees C). Step 2 Place the pizza crust on a pizza pan. Bake in the preheated oven until just crisp, about 5 minutes. Step 3 Meanwhile, combine the garlic, Dijon mustard, rosemary, and vinegar in a food processor or blender. Turn on, and drizzle in the olive oil slowly until the dressing has thickened. Quickly pulse in 1/4 cup of blue cheese; season to taste with salt and pepper. Step 4 Spread the vinaigrette over the pizza crust. Sprinkle 1/4 cup of blue cheese evenly over the crust, followed by the mozzarella cheese. Arrange the sliced pears over the cheese, and sprinkle with the toasted walnuts. Step 5 Bake in the preheated oven until the cheese has melted and is bubbly, 7 to 10 minutes. Let cool slightly before cutting into slices. Blue cheese and pears always make a winning combination. The addition of the toasted walnuts to this piece adds a delicious crunch. It's a white pizza so it will make the perfect appetizer because it is not messy.
62 CPK Style Wild Mushroom Pizza For pizza dough: Lukewarm water – ⅓ cup + 3 tbsp or as needed Active dry or instant yeast – ½ tsp heaped All-purpose flour – 1 cup + as required for dusting Salt – ¾ tsp Sugar – 1 tsp Oil for greasing For Topping: (These measures can be used for 2 pizzas) White Crimini Mushrooms – One 8 oz pack Portobello Mushroom – 1 Shiitake Mushrooms – 3 Baby Bella – 5 Onion – 1 Salt – ½ tsp Freshly Crushed Pepper – 1 tsp Grated Mozzarella – ¼ cup or as required Grated Parmesan – a handful Dried Basil – ½ tsp crimini mushrooms, portobello mushrooms, shiitake mushrooms, baby bella mushrooms, onion, salt, pepper, mozzarella, parmesan, dried basil Preparing Pizza Dough: Dissolve the sugar in ⅓ cup of Luke warm water and add the yeast. Stir it once and let it sit for 5 minutes until the yeast activates. Meanwhile, sift the APF and add the salt. The yeast mix should like frothy when it’s activated. Add this to the flour and mix. Little by little add water (I used 3 tbsps) and knead the dough for at least 5 minutes. Make sure the dough is not too dry and not too watery/loose. Grease a bowl with oil and spread some oil on the dough also. Cover it with a cling wrap and let it rise. This time I kept it in my fridge as I planned this for our weekday dinner. I kept it for about 8 hours and removed it as soon as I reached home so that it can come to room temperature. Overall the dough was resting for 9 hours. Preparing the Topping: While I let the dough to come to room temperature, I made the toppings as it requires some time. Chop all the mushrooms and onion. Heat a skillet or pan and add oil. Once the oil is hot, add the onion and cook until translucent. Then add the white mushrooms, salt, and pepper. Saute for a minute and then add the other mushrooms. Mix them well and let it cook for 3 minutes over low flame. Mushrooms will ooze out water. Increase the fire and let it cook until 90% of the water is evaporated. As this recipe doesn’t use any sauce, the water content of the sautéed mushroom helps a lot. Let it cool, and in the meantime, you can prepare the base. Preparing the Base: Punch down the raised dough and knead again for a couple of minutes. Make it into a ball. I transferred the dough to the back of a round plate which I dusted it with flour before. First, press it down into a small disk. Slowly stretch/push the dough with your fingers working from the center towards the edges, make the round slightly bigger. As I wanted thin crust for this, I used my pizza roller after this stage. You can use a pizza roller to stretch from the beginning. Let this rest for 10 to minutes. Meanwhile, grate the required cheese and preheat the oven. Spread the grated mozzarella generously and form a nice bed of the cheese. Sprinkle some dried basil on top. Then add the cooked mushroom as required. The mushroom measure that I used can be used for two pizzas. The sprinkle parmesan and mozzarella on top. Do not spread to the edge as the toppings might overflow. Bake this for about 10 minutes until the crust is browned and cheese is all melted. Let it cool a bit and slice them and serve it hot. Preheating the Oven: If you are using a pizza stone, preheat the oven to 500 deg F with the pizza stone inside. If you are using a regular baking tray, pre-heat the oven to 450 deg F. Make sure the aluminum foil or the parchment paper that you are using to on the tray can hold the high temperature. Arranging and Baking: If using a pizza stone, once the oven is preheated, carefully remove the pizza stone from the oven. Sprinkle some cornmeal or rava. Now transfer the pizza base carefully to the stone. If you are using a baking tray, transfer the base to the tray. This pizza recipe is a close duplicate of the favorite similar mushroom pizza from California Pizza Kitchen. The variety of mushrooms used makes a nice texture and flavor.
63 Thin-Crust Potato Pizza,q_auto:eco,c_fill,g_center,w_1460,h_1825/k%2FPhoto%2FRecipe%20Ramp%20Up%2F2021-11-Potato-Pizza%2F01_potato-pizza-1 1 pound store-bought or homemade pizza dough 1 quart (4 cups) warm water 1 tablespoon plus 1 teaspoon kosher salt, divided 1 pound Yukon gold potatoes (about 3 small to medium) 4 tablespoons olive oil, divided 4 sprigs fresh thyme 1 sprig fresh rosemary 2 teaspoons freshly ground black pepper yukon gold potatoes, olive oil, fresh thyme, fresh rosemary, ground black pepper If refrigerated, let 1 pound pizza dough sit on the counter until room temperature. Meanwhile, place 1 quart warm water and 1 tablespoon of the kosher salt in a large bowl and stir until the salt is dissolved. Use a mandoline or a chef's knife to slice 1 pound Yukon gold potatoes crosswise into 1/8-inch-thick slices. Add to water and soak for 1 hour. Arrange a rack in the middle of the oven and heat the oven to 500ºF. Place the pizza dough on a large rimmed baking sheet and stretch it until it reaches the edges of the pan. If the dough shrinks back and resists, let it rest for 5 minutes before trying again. Drizzle the dough with 1 tablespoon of the olive oil and sprinkle with the remaining 1 teaspoon kosher salt. Pick the leaves from 4 fresh thyme sprigs and 1 fresh rosemary sprig until you have 1 teaspoon of each. Drain the potatoes and pat them dry with a kitchen towel. Wipe the bowl dry and return the potatoes to the bowl. Add the remaining 3 tablespoons olive oil and toss to coat. Arrange the the potato mixture on the pizza dough in an overlapping pattern. Sprinkle with 2 teaspoons black pepper, the thyme, and the rosemary. Bake until the potatoes start to brown and the crust is golden-brown, 15 to 20 minutes. Slice into squares before serving. Perry Santanachote Potato pizza on a thin crust is an authentic Italian recipe and is popular in Rome. Lots of oil and salt bring out the flavor of the potatoes, just make sure to slice them thin.
64 Eggplant Pizza,c_limit/102240.jpg 1 large eggplant (1 1/4 pound) About 3 tablespoons olive oil For dough 1 (1/4-ounce) package fast-acting yeast 2/3 cup warm water (110-115°F.) 1 2/3 cups all-purpose flour 1/2 teaspoon salt 2 tablespoons olive oil 3 ounces grated mozzarella (3/4 cup) 3/4 ounces grated Asiago or Parmesan (1/4 cup) 2 tablespoons olive oil 2 tablespoons minced garlic 1/2 teaspoon dried hot red pepper flakes olive oil, eggplant Broil eggplant: Step 1 Cut eggplant into 1/3-inch-thick rounds and arrange in 1 layer on a foil-lined large baking sheet. Lightly brush both sides with oil and season with salt. Broil 2 to 3 inches from heat until golden brown and tender, 3 to 8 minutes on each side. Make dough: Step 2 Dissolve yeast in warm water. Blend flour and salt in a food processor. Add oil and blend. With motor running, add yeast mixture all at once, blending until dough forms a ball. Knead dough on a lightly floured surface 5 minutes. Put in an oiled large bowl and turn to coat. Let rise, covered with plastic wrap, in a warm place until doubled in bulk, 1 to 1 1/4 hours. While dough is rising, put a pizza stone on lowest rack of oven (remove other racks) and preheat oven to 500°F. Step 3 Dust dough with flour on a floured surface, then shape and stretch into a 12- to 13-inch round. Sprinkle a baker's peel generously with flour and carefully transfer dough to it. Jerk peel; if dough sticks, lift it and sprinkle flour underneath. Assemble pizza: Step 4 Toss together cheeses and sprinkle 1/4 over dough. Cover with eggplant, overlapping it, and sprinkle with remaining cheese. Heat oil in a small skillet over moderate heat until hot but not smoking, then cook garlic and red pepper, stirring, until just fragrant, 30 to 40 seconds. Spoon evenly over eggplant. Step 5 Line up far edge of peel with far edge of stone and tilt peel, jerking it gently. When edge of pizza touches stone, quickly pull back peel to transfer to stone (do not move pizza) and bake until dough is crisp and browned, 12 to 15 minutes. Slide peel under pizza to remove from oven. SUBSCRIBE GEOFFREY SELLING This recipe uses broiled eggplant instead of fried to keep it on the healthier side. It doesn't have a sauce on it, but some people say that adding a pesto base makes it even more delicious.
65 Taco Bell Mexican Pizza 12 flour tortillas 1 recipe seasoned meat 1 recipe Taco Bell Sauce 14 ounces refried beans 12 ounces shredded cheese 1/2 cup tomatoes chopped 1/4 cup green onion tops only, chopped vegetable oil for frying seasoned beef, taco bell sauce, refried beans, shredded cheese, tomatoes, green onions Heat about 1/2 inch of vegetable oil in a 10-inch skillet. Heat the oil to 350 degrees. When the oil is hot place 1 tortilla into the hot oil. Cook for about 30 to 60 seconds until the shell crisps. When the tortilla is crispy, remove it from the oil and drain it on a wire rack. Repeat with remaining tortillas. Making the pizzas Spread two tablespoons of refried beans onto six of the fried tortillas. Sprinkle two tablespoons of seasoned and cooked ground beef over the refried beans. Sprinkle 1 tablespoon of shredded cheese on top of the ground beef. Add a fried tortilla to the top of the ground beef and cheese layer. Sprinkle two tablespoons of cheese on top of the tortilla. Microwave for about 30 seconds, just until the cheese melts. Add diced tomatoes and green onions to the top of the cheese on each of the pizzas. Stephanie Manley This recipe tastes just like the favorite "mexican pizza" sold at taco bell. It's simple to make and you can swap out the tortillas for pizza dough if you want a more traditional pizza.
66 Grilled Shrimp Pizza 2 flatbreads (I use Naan) 2 tbsp. butter 5 garlic cloves (minced) 12 large shrimp (raw) 2-3 Roma tomatoes (sliced) 1/2 cup corn 1/4 cup bleu cheese crumbles sliced Mozzarella cheese 1/2 cup Litehouse Bleu Cheese dressing 1 tbsp. chopped (fresh basil) garlic, shrimp, corn, bleu cheese, mozzarella, bleu cheese dressing, fresh basil In a skillet over medium heat, melt butter. Add garlic and saute gently. Add shrimp and cook on each side just until it turns pink. Once cooked, remove shrimp from pan. Lay flatbreads out on cutting board and brush the remaining garlic butter from shrimp pan over each flatbread. Spread 2 tbsp. Bleu Cheese Dressing over each flatbread. Then layer mozzarella cheese, tomatoes, corn and shrimp over flatbreads. Sprinkle bleu cheese crumbles over the top. Grill on a preheated grill over medium low heat for about 5=7 minutes. Each grill cooks differently, though, so keep an eye on them and remove when the cheese is melted and the crust is done to your liking. Remove from grill and drizzle with remaining bleu cheese dressing and then top with basil. The bleu cheese drizzle on the top of this pizza makes a perfect combination with the shrimp for a tasty summer meal. Use fresh corn from the cob for an even more summery taste.
67 FIG PIZZA WITH GORGONZOLA, BALSAMIC ONIONS, AND PROSCIUTTO 1/2 pound ball of pizza dough stretched to a 12-13 inch circle⁣ (1/2 of of my basic recipe, linked) ▢cornmeal , for dusting the pizza paddle or baking sheet ▢olive oil ▢1/2 cup balsamic caramelized onions (1/2 of a recipe, deglaze the pan with balsamic vinegar) ▢4 ounce shredded Fontina⁠⁣ ▢1-1/2 ounce crumbled Gorgonzola⁠⁣ ▢5-6 fresh figs , sliced⁠⁣ ▢2-3 slices Prosciutto di Parma , torn into pieces⁠⁣ ▢1/4 cup baby arugula⁣ ▢freshly-cracked black pepper⁠⁣ ▢balsamic reduction (optional, see notes for instructions) olive oil, balsamic onions, shredded fontina, gorgonzola, figs, prosciutto, arugula, black pepper, balsamic reduction Preheat oven to 475 degrees F. If you have a pizza stone, preheat it with the oven. ⁠⁣ Place dough on a cornmeal-dusted pizza paddle (if you're using a baking stone), or a lightly-oiled and cornmeal-dusted baking pan. ⁠⁣ Lightly brush dough with olive oil. Layer with onions, Fontina, Gorgonzola, figs, and prosciutto. Transfer the pizza to the oven and bake either directly on the stone or the pan for 8-15 mins (pan will take longer than stone), until the crust is golden and crisp, the cheeses are melted, and the figs are jammy. ⁠⁣ Remove the pizza from the oven, let rest for a minute or two, and sprinkle with the baby arugula leaves. Season with a few grinds of black pepper.⁠⁣ If desired, drizzle with balsamic reduction. Slice and serve.⁠⁣ AMANDA BIDDLE The combination of fig and the balsamic reduction in this recipe is delightful and unexpected. This pizza is perfect for a crisp fall night when the figs are at their freshest.
68 HOMEMADE ANCHOVY PIZZA Homemade Pizza Dough: ▢1 packet active dry yeast (2 ¼ teaspoons) ▢1 cup warm water 105-110°F (40-43°C) ▢1 teaspoon sugar ▢2 ½ cups all-purpose flour ▢1/2 teaspoon salt ▢1 tablespoon olive oil (plus more for brushing) Toppings: ▢1/3 cup tomato sauce (see recipe notes for homemade tomato sauce) ▢1 cup mozzarella cheese cubed ▢6 anchovy fillet (It’s best to use high-quality anchovies from a jar) ▢1/4 cup kalamata olives sliced ▢1/4 medium-sized red onion thinly sliced ▢1 tablespoon capers ▢optional parmesan cheese and basil for garnish tomato sauce,mozzarella cheese, anchovy, kalamata olives, red onion, capers, parmesan cheese, basil Prepare Pizza Dough: In a small bowl, combine yeast, sugar, and warm water. Let it sit for about 5 minutes until bubbly. Mix together flour, salt, olive oil and yeast mixture with a wooden spoon until the dough just begins to come together. (It will look shaggy and dry, but don’t worry). Scrape the dough onto a cutting board and knead the dough by hand for about 5-8 minutes until it’s soft and elastic. (You may need to dust the dough so that it’s not sticking to the surface of your cutting board). Place the dough in a greased mixing bowl. Cover with plastic wrap and let it rise in a warm and dry area for 30 minutes or until doubled in size. (If you are preparing in advance, see the recipe note for freezing instructions.) Preheat Oven: Preheat the oven (and pizza stone if you use one) to 450°F for about 30 minutes. While the oven is preheating, get other ingredients ready. Cut mozzarella cheese into small cubes, and cut the red onion into thin slices. Set aside anchovies, caper, and olives (you can cut olives into slices). If you make your own tomato sauce, simply whisk together pureed tomatoes, garlic, oil, salt, and pepper in a small bowl. Assemble the Pizza: Stretch the dough by gently flattening the dough ball into a 12-inch (30cm) circle. Transfer it to a non-stick pizza pan, cast-iron skillet, or pizza stone. Use a fork to poke holes across the surface of the dough. Brush the dough lightly with olive oil (about 1 teaspoon). Using a large spoon, add the tomato sauce onto the pizza dough, leaving a 1/2-inch border on all sides. Spread the sauce evenly and thinly with the back of the spoon. Add cubed mozzarella, distributing it evenly over the entire surface. Add sliced olives, red onions, and capers on top of the cheese. (Don’t add anchovies at this step). Bake for about 8 to 10 minutes (the pizza is par-baked now). Take the pizza out and add anchovies. Bake for another 5 minutes until the cheese is melted, and the crust is golden brown. (You’ll know it’s ready when the cheese is bubbling and the crust is getting golden!) Remove the pizza carefully from the oven, and transfer to a wooden cutting board. Drizzle the top with olive oil, and garnish with grated parmesan cheese and fresh basil. Slice and serve immediately. If you're someone who loves anchovies on a pizza, you will love the taste of this one which uses cured anchovies along with olives and capers to create an authentic Italian taste.
69 SPICY GARLIC AIOLI CALAMARI PIZZA ½ cup mayonnaise ½ lemon (juice) 1 tablespoon Tabasco Garlic Pepper sauce 8 mid size calamari tubes, cut into rings 1 teaspoon salt 1 teaspoon garlic powder ¾ cup all purpose flour Oil for frying 1 (14'') store bough pizza crust ½ cup store bough marinara sauce 8 oz. mozzarella cheese ½ cup sliced yellow cherry tomatoes garlic pepper sauce, calamari, salt, marinara sauce, mozzarella cheese, cherry tomatoes To make the aioli sauce combine mayo, lemon juice and Tabasco Garlic Pepper sauce. Set aside. Work on the pizza (following directions below) and while is in the oven get the calamari started. Season the calamari with salt and garlic powder. Toss to season evenly. Cover the calamari rings with the flour and toss to cover. Fry the calamari on very hot oil for just a minute or two on each side. Remove fried calamari and place it a paper towel to drain excess oil. Set aside the fried calamari for not too long so you can immediately add it to the pizza. To make the base of the pizza, bake the pizza crust following box directions Once crispy top with marinara sauce, cheese, and cherry tomatoes Bake in the oven at 400 degrees F for 5 minutes until cheese has melted Once cheese is gooey melted, top pizza with fried calamari and spicy aioli sauce. Calamari tastes great with the garlic and marinara sauce. It gives this pizza the flavors of a calamari appetizer at a restaurant.
70 BBQ Chicken Pizza DOUGH INGREDIENTS: (recipe adapted from Ezra Pound Cake) 1 + 1/4 cups warm (100 to 110) water 2 packages dry yeast 2 tablespoons honey 3 tablespoons olive oil 4 cups all-purpose flour, plus extra for kneading Salt TOPPING INGREDIENTS: Boiled Chicken- (I used 6 or 7 small chicken tenders) Barbecue Sauce Cheddar Cheese chicken, barbecue sauce, cheddar cheese To Make The Dough: 1.Combine the water, yeast, honey and 3 tablespoons of olive oil in the bowl of an electric mixer fitted with a dough hook. When the yeast is dissolved, add 3 cups of flour, then 2 teaspoons salt, and mix on medium-low speed. While mixing, add up to 1 more cup of flour, or just enough to make a soft dough. Knead the dough for about 5 minutes until smooth, sprinkling it with the flour as necessary to keep it from sticking to the bowl. When the dough is ready, turn it out onto a floured board and knead it by hand a dozen times. It should be smooth and elastic. Place the dough in a well-oiled bowl and turn it to cover it lightly with oil. Cover the bowl with a kitchen towel and allow the dough to rise at room temperature for 30 minutes. 2. Preheat the oven to 500 degrees F. 3. Divide the dough into 2 pieces. Place the dough on a pan or cutting board and cover them with a damp towel. Allow the dough to rest for 10 minutes. Use immediately, or refrigerate for up to 4 hours. 4. Press and stretch each ball into your pizza shape! (you can do a few small ones..or 2 big ones.. it’s up to you!) (If you’ve chilled the dough, take it out of the refrigerator approximately 30 minutes ahead to let it come to room temperature.) 5. Spread some olive oil on your dough and season with salt, oregano, basil and garlic powder. I’m a little heavy-handed with it but it’s up to you!. Now’s where you can add the toppings of your choice… we chose the BBQ Chicken toppings this time! Bake the pizzas for 10 minutes, until the crusts are crisp and the cheese begins to brown. The dough recipe for this pizza makes two full-sized pizza doughs, so you can make two pizzas at the same time or freeze one to use another day. After adding the chicken and barbecue sauce, you can add any other toppings that you like, such as onions, peppers, or cilantro.
71 Basil Pesto Chicken Pizza with Bell Peppers,f_auto/magnolia/images/5949729b-e24a-46cd-b4dd-18674633d7a6.jpg 1 tablespoon olive oil 1 pound boneless, skinless chicken breasts 3/4 teaspoon kosher salt 3/4 teaspoon freshly ground black pepper Homemade Pizza Dough (recipe follows), prepared through step 10 Flour, as needed for the parchment paper 1/3 cup pesto, homemade (recipe follows) or store-bought 1 small yellow bell pepper, cut into 1/4-inch slices 1 small red bell pepper, cut into 1/4-inch slices 4 ounces sharp white Cheddar cheese, grated (about 1 cup) 4 ounces mozzarella cheese, shredded (about 1 cup) 2 tablespoons unsalted butter, melted 1 teaspoon garlic powder Homemade Pizza Dough 1 1/4 teaspoons active dry yeast 1/2 teaspoon sugar 1/4 cup warm water (95° to 110°F) 3 1/2 cups bread flour 2 teaspoons kosher salt 1/2 cup olive oil 1 cup plus 1 tablespoon room-temperature water Cooking spray Pesto 3 cups packed fresh basil leaves 2 garlic cloves 1/4 cup pine nuts 3/4 cup extra virgin olive oil 1/2 cup grated Parmesan cheese (about 2 ounces) 1/4 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper chicken, salt, pepper, pesto, yellow bell pepper, white cheddar cheese, mozzarella cheese Preheat the oven to 350°F. In a cast-iron skillet, heat the olive oil over medium-high heat. Sprinkle the chicken evenly on both sides with the salt and pepper. Add the chicken to the pan and sear until golden on both sides, 2 or 3 minutes per side. Place the whole skillet in the oven and bake until the chicken is cooked through, about 15 minutes. Transfer the chicken to a bowl to cool slightly, then shred the chicken. Increase the oven temperature to 500°F. Place a cast-iron pizza stone in the oven to preheat for 15 to 20 minutes. When the dough has risen, remove the plastic wrap and push down on the dough to release the gases and bubbles. Shape it into a ball. Stretch the pizza dough into a 14-inch round on a sheet of parchment. (If the dough is sticky, dust it lightly with flour.) Spread the pesto over the dough, then layer on the chicken, bell peppers, and shredded cheeses. Transfer the pizza and parchment to the hot pizza stone. Bake until the crust is golden and the topping is bubbling, 13 to 15 minutes. When the pizza comes out, mix the melted butter and garlic powder and brush it along the crust of the pizza. Transfer to a cutting board and cut into 8 slices to serve. Homemade Pizza Dough In a small bowl, stir together the yeast, sugar, and warm water. Let stand until foamy, about 5 minutes. Add the flour to the bowl of a stand mixer fitted with the dough hook. Sprinkle the salt over the flour and mix on low speed for 15 seconds to distribute the salt. Add the olive oil, room-temperature water, and yeast mixture and mix on low speed for 1 to 2 minutes, then increase the speed to medium and mix until a ball of dough forms, about 5 minutes. Spray a medium bowl lightly with cooking spray. Shape the dough into a ball and set it in the bowl seam side down. Cover the bowl with plastic wrap and place in a warm area until doubled in size, about 1 hour. When the dough is almost risen, place a cast-iron pizza stone on the center rack of the oven and preheat the oven to 500°F. When the dough has risen, remove the plastic wrap and push down on the dough to release the gases and bubbles. Shape it into a ball. (If using the dough later, cover with plastic wrap and place in the refrigerator for up to 12 hours. The dough will slowly proof during that time. Once you’re ready to use it, set it out for 30 minutes to come to room temperature.). Pesto In a food processor, combine the basil, garlic, and pine nuts. Pulse until roughly chopped, 10 to 15 seconds. With the machine running, slowly drizzle in the olive oil until well combined, 1 to 2 minutes. Add the Parmesan, salt, and pepper and mix until just incorporated. Serve immediately, or store in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 1 month. Joanna Gaines You can use store-bought dough and pesto to make this recipe quicker for busy nights, but using the homemade pesto definitely gives it a little something special. The combination of cheddar and mozzarella combines well with the grilled chicken.
72 Four Cheese Pizza,1024 1 loaf (16 ounces) frozen bread dough, thawed 1 large sweet red pepper, chopped 1 large green pepper, chopped 1 cup shredded part-skim mozzarella cheese 3/4 cup shredded Swiss cheese 1/2 cup grated Parmesan cheese 1/2 cup crumbled feta cheese 2 tablespoons minced fresh parsley 1 tablespoon minced fresh basil or 1 teaspoon dried basil 3 plum tomatoes, thinly sliced 1 tablespoon olive oil 2 garlic cloves, minced red pepper, green pepper, mozzarella cheese, swiss cheese, parmesan cheese, feta cheese, fresh parsley, fresh basil, plum tomato, olive oil, garlic On a lightly floured surface, roll dough into a 15-in. circle. Transfer to a greased 14-in. pizza pan; build up edges slightly. Prick dough several times with a fork. Bake at 400° for 8-10 minutes or until lightly browned. Remove from the oven. Reduce heat to 375°. Sprinkle the chopped peppers, cheeses, parsley and basil over crust. Arrange tomato slices over top. Combine oil and garlic; brush over tomatoes. Bake for 15-20 minutes or until cheese is melted. Let stand for 5 minutes before cutting. The four kinds of cheese used in this recipe are mozzarella, swiss, parmesan, and feta. They combine nicely and make a great cheese pizza on their own, but you can also use it as a cheesy base for other kinds of pizza toppings.
73 Sausage and Pepper Pizza 2-1/3 cups all-purpose flour 1 teaspoon salt 1 teaspoon active dry yeast 1 tablespoon granulated sugar 3/4 cup warm water 2 tablespoons olive oil 2 teaspoons cornmeal 1/2 cup pepared pizza sauce 1 package shredded mozzarella cheese 8 oz. Italian sausage 1/2 cup red pepper 1/2 cup green pepper red pepper flakes pizza sauce, mozzarella cheese, Italian sausage, red pepper, green pepper, red pepper flakes 1. In small bowl combine flour and salt. 2. In large bowl, combine yeast, sugar and water; let sit until yeast begins to bubble, about 5-8 minutes. Add oil and flour mixture. Mix on low speed with electric mixer using dough hook until dough forms ball. 3. Spray inside of large bowl with vegetable pan spray. Form dough into ball, place in bowl and cover with plastic wrap. Let rise in a warm place (30°C) about 1 hour, or until dough has doubled in size. 4. Preheat oven to 220°C. Sprinkle pizza stone with cornmeal. 5. Press down on dough to deflate. Dust work surface generously with flour. Roll dough into 35 cm circle. Transfer dough to prepared stone. Crimp edges to make crust and prick dough with fork. Bake 13-15 minutes or until crust is lightly browned. 6. While crust is baking, in large skillet, cook sausage over medium-high heat, using a spatula to break sausage into 2 cm pieces. Cook 8-10 minutes or until sausage is cooked through. 7. After crust has been removed from oven, spoon sauce over crust. Top with 1-1/2 cups mozzarella, sausage and peppers. Sprinkle over remaining 1/2 cup mozzarella. Bake 12 to 15 minutes longer or until cheeses are melted and crust is well-browned. Remove stone to cooling grid; let cool slightly. Top with crushed red pepper, if using; serve warm. The classic combination of sausage and peppers is always a real treat. Using red and green bell peppers makes this pizza colorful and enhances its taste.
74 Chicago-Style Deep Dish Pizza Crust 4 cups (480g) King Arthur Unbleached All-Purpose Flour 3 tablespoons (35g) yellow cornmeal 1 3/4 teaspoons (11g) salt 2 3/4 teaspoons instant yeast 2 tablespoons (25g) olive oil 4 tablespoons (57g) butter, melted 2 tablespoons (25g) vegetable oil 1 cup + 2 tablespoons (255g) lukewarm water Filling 3/4 lb mozzarella cheese, sliced 1 pound Italian sweet or hot sausage, cooked and sliced; or about 3 cups of the sautéed vegetables of your choice 28-ounce can plum tomatoes, lightly crushed; or 28-ounce can diced or chopped tomatoes 2 to 4 garlic cloves, peeled and minced, optional 1 tablespoon granulated sugar, optional 1 to 2 teaspoons Pizza Seasoning or mixed dried Italian herbs (oregano, basil, rosemary), to taste 1 cup (113g) freshly grated Parmesan or Asiago cheese 2 tablespoons (25g) olive oil, to drizzle on top mozzarella cheese, Italian sausage, plum tomatoes, vegetables, garlic, pizza seasoning, parmesan cheese, asiago cheese To make the crust: Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. Mix flour with the rest of the dough ingredients, and knead — by hand, mixer, or bread machine — to make a smooth crust. This will take about 7 minutes at medium-low speed in a stand mixer. Place the dough in a lightly oiled bowl or 8-cup measure (which makes it easy to track its rise), cover, and let rise till very puffy, about 60 minutes. While the dough is rising, ready your 14" deep-dish pizza pan. Grease it 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. Stretch the dough to make as large a circle as you can. You can do this on a lightly oiled baking mat, if you choose; or simply stretch the dough in your hands. Lay the dough in the pan, 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 to stretch the dough to cover the bottom of the pan, then gently push it up the sides of the pan. The olive oil may ooze over the edge of the crust; that's OK. Let the crust rest for another 15 minutes. Bake the crust for 10 minutes, until it's set and barely beginning to brown. While it's baking, prepare the filling. Drain the tomatoes thoroughly. Combine them with the Pizza Seasoning or herbs, and the garlic and sugar (if you're using them). Add salt to taste; you probably won't need any additional salt if you've used the Pizza Seasoning. Cover the bottom of the crust with the sliced mozzarella, fanning it into the crust. Add the sausage (or sautéed vegetables), then the tomato mixture. Sprinkle with the grated Parmesan, and drizzle with the olive oil. Bake the pizza for about 25 minutes, or until the filling is bubbly and the topping is golden brown. Remove it from the oven, and carefully lift it out of the pan onto a rack. A giant spatula is a help here. Allow the pizza to cool for about 15 minutes (or longer, for less oozing) before cutting and serving. Tips from our Bakers This pizza will really please lovers of Chicago-style pizza. Its crust is 1.5 inches tall and you can use either a deep dish pizza pan or a cake pan to cook it.
75 Chicken Caesar Salad Pizza Recipe 1 pre-made pizza crust (or box mix, I use Pillsbury) ½ cup grated parmesan cheese 8 ounces shredded Monterey jack cheese 16 ounces Caesar salad dressing 1 boneless skinless chicken breast 2 Roma tomatoes (diced) 3 garlic cloves (minced) 4 green onions (sliced) 2 heads romaine lettuce (torn into pieces) parmesan cheese, Monterey jack cheese, caesar salad dressing, chicken, Roma tomatoes, garlic, green onions, romaine lettuce Pre-heat the oven to 500 degrees. Cut chicken into small chunks and stir fry in a skillet with 1-2 tablespoons of dressing until fully cooked. Add one minced garlic clove to the pan and stir. Lay out pizza crust on a baking sheet. Brush the top of the crust with olive oil lightly. Spread a ½ cup of Caesar salad dressing in a thin layer over the top of the crust. Top with remaining minced garlic cloves. Spread them over the crust evenly. Sprinkle parmesan cheese over the top then put a ½ cup of Monterey jack cheese on top. Place the chopped chicken on top. Add the remaining Monterey Jack cheese. Bake 10 minutes or until the crust is golden brown and the cheese is bubbly. While pizza is cooking toss romaine lettuce, tomatoes and green onions in a bowl and mix with a little Caesar salad dressing. Serve each slice with salad on top. This recipe combines the tastes of a caesar salad and breadsticks into one mouthwatering bite. It is great with the chicken, but you can leave it off for a meatless option.
76 The Best Meatball Pizza Recipe 1 recipe Italian-American Meatballs in Red Sauce, prepared through step 5, including sauce 5 tablespoons (75ml) extra-virgin olive oil, divided 1 medium bunch fresh basil leaves, divided 1 recipe New York–Style Pizza Dough, divided into 3 balls, proofed, and ready to stretch and top 1 pound grated full-fat dry mozzarella cheese (450g; about 4 cups) Kosher salt 1 1/2 ounces (45g) finely grated Pecorino Romano or Parmesan cheese fresh basil, mozzarella cheese, salt, pecorino romano, parmesan cheese, meatballs, marinara sauce Set aside 1/2 cup meatball mixture. Form remaining mixture into small balls, roughly 3/4 inch in diameter. Set aside on a plate in the refrigerator. Place a Baking Steel on the top rack of the oven directly under the broiler and preheat oven to its highest possible temperature. Heat 2 tablespoons (30ml) oil in a medium saucepan over high heat until shimmering. Add reserved meatball mixture and cook, breaking mixture up with a spoon, until lightly browned, about 3 minutes. Add sauce and half of basil, stir to combine, and bring to a simmer. Add meatballs, dropping them into the simmering sauce one at a time. Cook, without moving, until meatballs are starting to set, about 2 minutes. Carefully turn meatballs in sauce and continue to cook, stirring gently and occasionally, until meatballs are fully cooked, about 3 more minutes. Using a slotted spoon, transfer meatballs to a bowl or plate, taking along as little sauce as possible. Discard cooked basil. Turn a single dough ball out onto a lightly floured surface. Gently press out dough into a rough 8-inch circle, leaving the outer 1 inch higher than the rest. Gently stretch dough by draping over knuckles, forming a 12- to 14-inch circle about 1/4 inch thick. Transfer to a pizza peel. Switch broiler on high. Spread approximately 2/3 cup sauce evenly over surface of crust, leaving a 1/2- to 1-inch border. Evenly spread one-third of cheese over sauce. Add one-third of meatballs. Drizzle with 1 tablespoon (15ml) olive oil and sprinkle with remaining basil leaves and salt. Slide pizza onto Baking Steel and bake until cheese is melted, with some browned spots, and crust is golden brown and puffed, 3 to 5 minutes. Transfer to a cutting board, sprinkle with 1/2 ounce Romano or Parmesan cheese, slice, and serve immediately. Repeat steps 6 and 7 with remaining 2 dough balls, remaining sauce, cheese, meatballs, basil leaves, oil, salt, and Romano or Parmesan. J. Kenji López-Alt Sometimes a meatball pizza tastes even better than a sausage one. Using homemade meatballs and sauce in this recipe adds an extra step, but it is definitely worth it in the end.
77 CHINESE PIZZA Ginger Garlic Tofu 14 oz. firm tofu 1 tablespoon low sodium gluten free tamari 1 tablespoon sesame oil + a little more for cooking 2 teaspoons minced ginger 1 clove garlic minced Chinese Pizza - per 7" pizza 1 - 2 tablespoons hoisin sauce 3 tablespoons Ginger Garlic Tofu crumbled 3 tablespoons chopped red pepper 2 tablespoon chopped green onion 1 tablespoon chopped cilantro Gluten free pizza crust mix or premade dough tofu, hoisin sauce, red pepper, green onion, cilantro Ginger Garlic Tofu: Press tofu with a tofu press or wrapped in a towel with a heavy object on top of tofu for at least 15 minutes to get water out. Combine garlic, ginger, tamari, and sesame oil. Slice tofu and put in marinade. Marinate overnight for the strongest flavor, or if you're in a hurry, marinate for at less an hour. Heat sesame oil in a pan and add tofu. Cook on medium heat until golden brown, then flip and cook other side until golden brown. Chinese Pizza: Preheat oven to 450°. Make / cook pizza crust according to directions.* Chop red pepper. Set aside. Spoon hoisin sauce on pizza crust. I used only 1 tablespoon because it is so sweet. If you like it sweeter, use 1 ½ - 2 tablespoons. Spread Ginger Garlic Tofu on pizza crust. Sprinkle on red pepper. Cook pizza at 450° for 10 minutes, or until red pepper is crisp tender.* While pizza is cooking, chop cilantro and green onion. Sprinkle on cooked pizza. Most people don't think of combining Chinese food flavors with pizza, but this recipe does it really well and the hoisin creates a barbecue type flavor. If you're not a fan of tofu, either leave it off or substitute chicken in its place.
78 BLUEBERRY AND BLUE CHEESE PIZZA 1 batch of pizza dough, recipe below (you can use store-bought dough if you prefer) 2 tsp olive oil 1 cup blueberries 2 oz. prosciutto, roughly chopped 1 cup crumbled blue cheese small bunch basil, chiffonaded ¼ tsp black pepper Pizza Dough 1 ½ tsp dry active yeast ¾ cup lukewarm water 1 tsp salt 1 Tbsp extra-virgin olive oil 1 Tbsp honey 1 ½ cup + 2 Tbsp all-purpose flour olive oil, blueberries, prosciutto, blue cheese, basil, black pepper Pre-heat oven to 450 degrees. Stretch dough out to fit on a rimmed sheet pan sprinkled lightly with cornmeal. Brush dough lightly with olive oil. Sprinkle blueberries, prosciutto, blue cheese, and basil all around. Bake pizza for 10-12 minutes, until crispy and cheese is just turning golden. Remove from oven and sprinkle with black pepper before slicing and serving. Pizza Dough Mix yeast and water in a large bowl and let rest for 2 minutes. Stir salt, sugar, and extra-virgin olive oil into the mixture. With a wooden spoon, mix the flour into the mixture. Cover bowl with a kitchen towel and let rest in a warm spot for about 2 hours. Dough should rise during this time. Putting blueberries on top of a pizza is definitely a unique and unexpected combination. This recipe works well because it combines blueberries with blue cheese and prosciutto to create a delicious summery treat.
79 Arugula and Pancetta Pizza 1 (12-inch) pre-made pizza crust 1 tablespoon olive oil, plus 1/4 teaspoon for tossing greens 1 tablespoon minced garlic 1 cup shredded Italian cheese blend 1/2 cup cooked, thinly sliced spicy Italian sausage 1/2 cup diced pancetta (see notes) 1 tablespoon grated Parmesan cheese 1 ounce baby arugula Pinch each coarse salt and pepper, or to taste 1/4 ounce aged balsamic or bottled balsamic glaze olive oil, garlic, Italian cheese blend, Italian sausage, pancetta, parmesan cheese, arugula, salt, pepper, balsamic glaze Step 1: Heat oven to 450 F. Step 2: Using a pastry brush, evenly brush 1 tablespoon olive oil to the edges of 1 (12-inch) pre-made pizza crust. Sprinkle 1 tablespoon minced garlic evenly over the crust. Place 1 cup shredded Italian cheese blend evenly over the garlic. Top with 1/2 cup cooked, thinly sliced spicy Italian sausage. Step 3: In a pan, saute 1/2 cup diced pancetta for 1 to 2 minutes. Place evenly over pizza. Sprinkle 1 tablespoon grated Parmesan cheese over the top. Step 4: Bake for 10 to 12 minutes, or until the cheese begins to brown. Remove from oven. Step 5: In a mixing bowl, toss 1 ounce baby arugula with 1/4 teaspoon olive oil and salt and pepper to taste. Place arugula evenly over pizza. Drizzle lightly with 1/4 ounce balsamic glaze. This pizza has pancetta and sausage which make a delicious combination and makes it taste more gourmet than if you used regular bacon. Drizzling it balsamic glaze on top makes it even more impressive for guests.
80 White Chicken Pizza 2 tablespoons Land O Lakes® Butter with Olive Oil & Sea Salt 1 teaspoon finely chopped fresh garlic 1 (14-ounce) round prebaked Italian pizza crust 9 slices (3/4-ounce) Land O Lakes® Provolone Cheese, cut into thin strips 1 cup skinned, boned, shredded deli rotisserie chicken 2 tablespoons coarsely chopped parsley garlic, provolone cheese, chicken, parsley STEP 1 Heat oven to 450°F. STEP 2 Melt Butter with Olive Oil in 1-quart saucepan over low heat; add garlic. Cook 5-6 minutes or until garlic is softened but not browned. STEP 3 Place pizza crust onto large ungreased baking sheet. Spread garlic butter evenly over crust; sprinkle with half of cheese. Evenly spread chicken and parsley over crust. Top with remaining cheese. Bake 9-11 minutes or until cheese is melted and lightly browned. Although this pizza uses just a few ingredients, it tastes like it took much more effort. The butter and olive oil mixture used on the top of the crust means that you don't even miss having regular sauce.
81 broccoli pizza SAUCE 2 tablespoons unsalted butter 1 tablespoon flour 1/2 cup whole milk 1/4 teaspoon kosher salt 1 large or 2 medium garlic cloves, minced Freshly ground black pepper ASSEMBLY Olive oil for pan and fingertips 1 recipe pizza dough (below) or about a 2/3 volume of my lazy fitted-to-your-schedule favorite or your favorite, whichever it may be 3/4 pound broccoli Zest and juice from 1/2 a lemon 2 ounces coarsely grated provolone 4 ounces mozzarella, torn into small clumps 1/2 cup finely grated pecorino romano Salt and red pepper flakes, to taste broccoli, lemon, provolone, mozzarella, pecorino romano, salt, pepper Heat your oven to 500°F with a rack in the center. Make sauce: Melt butter in a small saucepan over medium heat and stir in flour, whisking until smooth. Add milk a splash at a time, mixing each addition until it is completely smooth before adding more milk. Add garlic, salt and lots of freshly ground black pepper. Cook, stirring, while mixture comes to a simmer and becomes thick enough to coat a spoon, about 2 to 3 minutes. Set aside. Prepare broccoli: Peel the stems of your broccoli with a vegetable peeler first so that they cook evenly, and cut the rest into large chunks. Pour about 1-inch puddle of salted water into a large sauté pan and bring to a boil. Add broccoli and cover with a lid and boil/steam for 2 minutes. Rinse under cold water to stop cooking, drain well and pat dry on a towel, wringing out as much extra liquid as possible. Chop into small (roughly 1/2- to 1-inch) bits and toss broccoli with lemon zest, lemon juice and pecorino, then salt and red pepper flakes to taste. Assemble pizza: Brush either 1 13×18-inch rimmed half-sheet pan or 2 9×13-inch quarter-sheet pans (as I do) with olive oil. Divide your dough as needed (I made 3 oblong pizzas in my 13×18-inch) and use oiled fingertips to pull, stretch, nudge and press the dough across the bottom of the pan. The dough will be thin and imperfect; just try to get it even and if holes form, just pinch them together. No matter how bad it looks (you can see mine, for example), it’s going to bake up just fine, thin and crisp. Give the white sauce a little stir and spread it evenly over the pizzas, almost completely to the edge. Sprinkle pizzas with provolone and mozzarella. Scatter broccoli mixture on top. Bake for 13 to 16 minutes, until the pizzas are brown at the edges. For better browning on top, you can run the finished pizzas under the broiler for 1 minute. Cut into wedges, squares or strips and dig in. The broccoli works well with the mix of cheeses and the lemon on this pizza. You can use frozen broccoli in place of steaming it yourself to shorten the preparation time.
82 Breakfast Pizza 1 can (13.8 oz) refrigerated Pillsbury™ Classic Crust Pizza Crust 1/2 cup coarsely chopped bacon (3 slices) 6 eggs, beaten 4 oz (half of 8-oz package) cream cheese, cut into small pieces 2 cups shredded Monterey Jack cheese with jalapeño peppers (8 oz) 1/2 cup sliced red bell pepper 1/4 cup thinly sliced red onion Fresh chopped cilantro, if desired Old El Paso™ salsa, if desired bacon, cream cheese, eggs, Monterey jack cheese, red bell pepper, red onion, cilantro, salsa 1. Heat oven to 400°F for dark or nonstick pan (425°F for all other pans). Spray 14-inch round pizza pan with cooking spray. 2. Unroll dough; place on pan. Starting at center, press out dough to edge of pan. Bake about 8 minutes or until lightly browned. 3. Meanwhile, in 10-inch skillet, cook bacon 4 to 6 minutes over medium-high heat, stirring frequently, until just crispy. Remove bacon; drain drippings, leaving 1 teaspoon in skillet. 4. In same skillet, add eggs; cook 2 to 3 minutes over medium heat, stirring frequently, until firm but still moist. 5. Spoon and spread eggs over partially baked crust. Drop cream cheese over eggs. Top with Monterey Jack cheese, bell pepper, onion and bacon. Bake 9 to 13 minutes longer or until crust is golden brown and cheese is melted. To serve, cut into 6 wedges. Sprinkle with cilantro; serve with salsa. If you want to make something different than a quiche, but still great for breakfast or brunch, this breakfast pizza has eggs, bacon, and bell peppers to put the best morning tastes in a unique recipe.
83 California-Style Smoked Salmon Caviar Pizza For the Dough: 1 package dry yeast 1 tsp sugar 1 cup hot water (at about 110°F), divided 2 to 2¾ cup all-purpose flour 1 tsp salt Olive oil to prepare bowl Cornmeal for peel and stone For the Topping: 2 Tbsp olive oil 1 small red onion, cut see-through thin 1 Tbsp minced fresh dill 1 cup sour cream or crème fra໬he 8 oz sliced smoked salmon 1 Tbsp capers olive oil, red onion, dill, sour cream, smoked salmon, capers Dissolve yeast and sugar in ¼ cup water. In a bowl, combine remaining ¾ cup water with 2 cups of flour and salt. When yeast bubbles, add to flour mixture. Stir and turn out onto a floured board. Let dough stand while you clean bowl. Coat inside of bowl with olive oil. Knead dough 10 minutes, adding flour as necessary to make it silky. Return to bowl, cover with 2 tight layers of plastic wrap, and let rise in a warm place for 2 to 3 hours or until double in size. Punch down dough and flatten on a well-floured board. Pound dough with heel of hand and lift to stretch it, methodically working dough into a circle about 14 inches in diameter. Sprinkle peel (a wooden pizza paddle) with cornmeal and place dough on it. Sprinkle cornmeal on ­pizza stone; put in oven. Preheat to 500°F. Spread the olive oil evenly across the stretched dough, leaving a border around the edge. Spread the onion evenly around. Bake the pizza 10-12 minutes or until light gold in color. Remove from oven. Mix the dill with the sour cream or crème fraîche and spread it across the pizza. Arrange the salmon over the cream and top it with capers. If using caviar, place it in little dollops so that each slice will have one serving. JANE AND MICHAEL STERN The smoked salmon and capers combine well as toppings on this unique twist on a California-style pizza. Bring out this recipe when you have company coming over that you want to impress.
84 Oven Roasted Tomato and Garlic Pizza round pizza dough (Lahey Dough recipe below) 1 to 2 oven-roasted tomatoes depending on size (recipe below) 4 or 5 roasted garlic cloves (from the roasted tomatoes recipe) 1 ball burrata (you likely only need half) sea salt for finishing small handful fresh basil garlic cloves, tomatoes, burrata, sea salt, basil 1. Place your Baking Steel in the oven and preheat your oven to 550ºF. Allow Steel to heat for 45 minutes. 2. About 30 minutes before baking, remove pizza dough from fridge and place on a lightly floured work surface. Place a sheet of parchment paper onto your pizza peel. 3. Meanwhile, chop up the tomatoes. 4. Gently stretch your pizza round into a circle, roughly 11 inches in diameter. (Note: You can do this in the air using the backs of your hands to gently stretch out the dough; or you can do this on the surface of your board.) Place dough onto parchment paper-topped peel. Spread tomatoes over the surface. Scatter garlic cloves overtop. Cut burrata into smallish chunks and spread evenly overtop. Sprinkle sea salt over assembled pie. 5. Shimmy your dough onto your Steel. Bake until dough is blistered on the edges, about 5 minutes. Transfer to a cutting board. Sprinkle basil overtop. Cut and serve immediately. Alexandra Stafford The creaminess of the burrata in this recipe replaces the need for any type of sauce, red or white. If you're a garlic lover, you'll delight in the flavors of the roasted garlic mixed with the tomatoes and sea salt.
85 Sausage, Mushroom, and Pickled-Pepper Pizza 1/4 cup extra-virgin olive oil 1 pound Quick and Easy Pizza Dough Kosher salt and freshly ground pepper 3/4 cup marinara sauce, such as Rao's Homemade 8 ounces low-moisture mozzarella, such as Polly-O, thinly sliced 8 ounces sweet Italian sausage, removed from casings and crumbled into bite-size pieces 2 ounces shiitake-mushroom caps, halved, or sliced if large 1/3 cup thinly sliced red onion 1/4 cup pickled cherry or Peppadew peppers, halved Fresh basil leaves, for serving marinara sauce, mozzarella cheese, sweet Italian sausage, shiitake mushrooms, red onion, cherry peppers, peppadew peppers, fresh basil Step 1 Preheat oven to 450°F with a pizza stone or baking sheet set on a rack in lowest position. Drizzle 3 tablespoons oil onto a rimmed quarter-sheet pan (9 by 12 1/2 inches). Stretch dough to edges of pan. Drizzle evenly with the remaining 1 tablespoon oil; season with salt and pepper. Step 2 Spread marinara evenly over dough, leaving a 1/2-inch border. Top evenly with cheese, then sausage, mushrooms, onion, and peppers. Bake in pan on stone until bubbly and crust is golden brown and set on bottom, 20 to 22 minutes. Top with basil; serve. Martha Stewart The sweet peppadew peppers on this pizza go really well with the sweet Italian sausage for an upscale twist on the classic sausage and pepper pizza. Adding the shiitake mushrooms gives it even more texture and flavor.
86 cookies and cream brownie pizza 1 egg white 150 grams (3/4 cup) caster sugar 1/2 teaspoon vanilla extract 60 grams (1/4 cup) unsalted butter, melted and cooled 20 grams (1/4 cup) cocoa powder 70 grams (1/2 cup) plain flour 1 tablespoon milk 1 tablespoon vegetable oil 100 grams (2/3 cup) white chocolate 60 ml (1/4 cup) thickened or heavy cream 6 Oreo cookies 100 grams (2/3 cup) cookies and cream white chocolate 75 grams (1/2 cup) dark chocolate 60 grams (1/2 cup) Maltesers or malt balls oreo cookies, white chocolate, dark chocolate, malt balls Line an oven tray with baking or parchment paper. Preheat the oven to 180 C (350 F) standard / 160 C (320 F) fan-forced. In a large mixing bowl, add the egg white and sugar and whisk together until smooth. Add vanilla and mix again. Then add your melted butter and mix again. Sift in your cocoa powder and flour and gently stir until a chocolate batter forms. Finally, add the milk and vegetable oil and stir gently until smooth. Place your brownie batter onto your prepared tray and spread out to form a large circle approximately 8-9 inches wide. Bake for approximately 15-20 minutes (15 minutes for a more chewy bark, 20 for a more crisp bark). Leave to cool completely. To make the chocolate ganache, roughly chop the chocolate and add to a small bowl. Pour over the cream and the pop in the microwave for 20 second bursts, stirring in between, until chocolate has melted. Put the ganache in the fridge for about 15 minutes to thicken slightly. Spread the ganache over your pizza base, then press your chocolate, Oreos and candy on top while the chocolate is warm. Leave for 10-15 minutes for the chocolate to set, then cut into slices. Jessica Holmes Dessert "pizzas" are all the range and this one does not dissappoint. If you are a cookies and cream lover, you'll enjoy the mix of Oreos with both white and dark chocolate on this unique and tasty dessert.
87 Pickle Pizza Recipe ▢1 pound frozen pizza dough thawed or 1 batch of No Yeast Pizza Dough ▢1/4 cup olive oil ▢4 cloves garlic finely minced ▢2 cups mozzarella cheese shredded ▢4 cups dill pickles sliced ▢2 tbsp dill fresh, chopped ▢Salt and pepper to taste Olive oil, garlic, mozzarella cheese, dill pickles, fresh dill, salt, pepper Preheat oven to 400 degrees F and lightly coat a 12- or 13-inch round pizza pan with cooking spray. Roll the pizza dough out into a circle on a lightly floured work surface. Transfer to the prepared pan, folding the dough over at the edges. Spread the olive oil in an even layer over the dough and sprinkle the garlic evenly over the top. Top with an even layer of pickles, followed by dill, salt and pepper. Bake in the preheated oven for 15-20 minutes, or until crust is lightly golden brown. Cut into slices and serve! Megan Porta Although this recipe might initially sound like the late-night cravings of a pregnant woman, pickles and pizza actually do make a winning combination! Adding the fresh dill on top enhances the flavors of the pickles and ties everything together.
88 THAI CHICKPEA AND VEGGIE PIZZA Your favorite pizza crust Light & Creamy Peanut Sauce 1/2 can chickpeas 1/2 cup carrots sliced into matchsticks 1/2 cup zucchini sliced into matchsticks 1/2 cup red peppers sliced into matchsticks 2 green onions sliced peanut sauce, chickpeas, carrots, zucchini, red peppers, green onions Wash and slice all veggies. Wash and drain chickpeas. Set aside. If you haven’t made peanut sauce, make it now. Prepare your crust, whichever one you choose to use or take out a store bought crust of choice. While preparing crust, also roast the carrots, red peppers, zucchini and chickpeas on a parchment lined cookie sheet at 350°F (180°C) just to soften them a bit. About 5-10 minutes, depending on how thin you cut them. Build your pizza by generously coating the pizza crust with the peanut sauce. Add chickpeas and gently press down to keep them in place. Add the carrots, zucchini and red peppers. Sprinkle with sliced green onions. Bake according to pizza crust directions, or until your chickpeas get crispy on the outside. Sophia DeSantis The peanut sauce on this recipe is fewer calories than a traditional pizza sauce and the chickpeas make for a healthy topping. Vegetarian pizza options can get boring, but this one kicks up the flavor and creates a fun spin out of a healthier pizza.
89 HEIRLOOM TOMATO GALETTE WITH RICOTTA AND PARMESAN Savory Galette Crust 1 c all purpose flour ½ c cornmeal ½ tsp sea or kosher salt 1 stick very cold unsalted butter, cut into pieces and re-chilled 1 large egg, separated 4-6 tbbsp ice water Filling ½ c grated parmesan ½ c ricotta cheese 1 ½ lb heirloom tomatoes, sliced to ¼″ 1 tbsp fresh thyme 1 tsp sea or kosher salt 1 tsp cracked black pepper 2 tbsp fresh basil parmesan cheese, ricotta cheese, heirloom tomatoes, fresh thyme, salt, pepper, fresh basil Make the crust. Combine flour, cornmeal, and salt in a large bowl and whisk until combined. Add the butter, then crumble into the flours with your fingers or a pastry cutter until the mixture is coarse and the butter pieces are no larger than peas. Separate the egg and set aside the whites to use later. Add the egg yolk and 4 tbsp ice water to the dry ingredients. Use your hands to work the dough until it just comes together and isn’t crumbly, adding more water if needed. The finished dough should be slightly tacky. Form into a disk, wrap in plastic, and chill at least 30 minutes or up to 2 days. When you’re ready to bake, heat the oven to 400°F. Prep the tomatoes. While the oven heats, prepare the tomatoes. Lay the tomato slices onto a cutting board and sprinkle with salt. Rest for 10-15 minutes, or until the tomatoes weep a portion of their water content. Pat the tomatoes dry with paper towels. Form the galette. Roll out the chilled dough on floured parchment paper to a scant ½″ thickness into a roughly 12″ circle. Transfer the dough using the parchment paper to a baking sheet. Scatter parmesan across the dough, leaving a 1-2″ border, then dot with the ricotta cheese. Sprinkle the cheeses with half the fresh thyme. Layer the tomatoes on top of the cheeses. Sprinkle the remaining thyme, cracked black pepper, and additional salt on top of the tomatoes. Fold up crust around the filling, crimping the edges together, into a pie shape. Whisk the egg whites until smooth, then brush the crust with the whites. Bake the galette. Bake 40-45 minutes until the crust is golden brown. Let stand for 5-10 minutes and then slice and serve. Enjoy warm or room temperature. Leftovers keep in a sealed container in the refrigerator for up to three days. Danielle Esposti A galette is technically a french pastry, but it has the flavors of a pizza and is cooked in a similar way. Make this version in the summertime when the heirloom tomatoes are at their freshest. It tastes best with ones just picked from the garden.
90 Philly Cheese Steak Pizza Sauce: 1 tablespoon butter 1 tablespoon flour ½ cup cold milk 1-3 cloves garlic, pressed 1/8 teaspoon salt a pinch of black pepper AND nutmeg ¼ cup parmesan cheese Pizza: ½ recipe homemade pizza crust 6 ounces of cooked ribeye, skirt,or flank steak, or roast beef (see notes for cooking instructions) ½ green bell pepper, sliced 3-5 mushrooms sliced ½ sweet onion, thinly sliced 3 teaspoons oil (optional) 1 ¼ cup shredded cheese (such as mozzarella or provolone) steak, green bell pepper, mushrooms, sweet onion, mozzarella cheese, provolone cheese Position a rack in the center of the oven and preheat the oven to 475ºF. Roll the dough out into a 12 inch circle. Create a lip or rim by thickening the dough around the crust portion. This keeps the sauce in instead of running over the sides. Let dough rest for 15-20 minutes while you prepare the sauce. Melt the butter in a small saucepan over medium heat. Whisk in the flour and let cook for 1 minute or until it smells like baked pie dough. Slowly stream in the cold milk while you whisk. Add the pressed garlic and allow the sauce to come to a gentle simmer. Season with salt, pepper, and nutmeg. Remove the sauce from the stove; whisk in the parmesan cheese. Allow the sauce to cool for 5-10 minutes, you can prep your veggies in that time. The veggies can be used raw on the pizza if you prefer. I like to heat a skillet with a teaspoon of oil and cook each onions, peppers, and mushrooms for just a couple minutes separately. You'll use a total of 3 teaspoons of oil to do this. I sometimes let the onions go low and slow for a little longer to get them to sweeten up a bit more, however this is totally optional. Top the dough with sauce, cooked steak, veggies, and shredded cheese. Bake for 12-15 minutes or until the crust is lightly browned and the cheese is bubbling and golden. For the last minute of baking, you can turn it to the broiler setting jus to get everything extra bubbly if you'd like. Slice pizza and serve! This pizza is a great way to use up leftover steak or roast beef. The garlic white sauce makes it really taste like an acutally Philly Cheesesteak.
91 Calabrian Chili Steak Pizza For the Steak: 1/2 pound flank steak kosher salt and freshly cracked black pepper 1 tablespoon vegetable oil For the Sauce: 3 cloves garlic finely chopped 1/4 cup pecorino cheese finely grated 1/4 cup parmesan cheese finely grated 1/3 cup olive oil 1 whole lemon juiced 1/2 teaspoon red pepper flakes kosher salt and freshly cracked black pepper to taste For the Flatbread: 1 pound pizza dough 1-2 cups fontina cheese shredded wild arugula or upland cress Calabrian Vin (recipe below) For the Calabrian Vin: 1/4 cup red wine vinegar 1-2 tablespoons chopped jarred calabrian chiles (depending on desired spice level) 1 clove garlic minced 6 tablespoons olive oil kosher salt and freshly cracked black pepper to taste flank steak, fontina cheese, aruguala, calabrian vin Preheat the oven to 450 degrees F. Heat a cast iron skillet or grill to medium-high heat. Generously season the steak on both sides with salt and pepper, then rub all over with the oil. Cook steak, turning once or twice to brown evenly, until medium-rare and lightly charred, 8−10 minutes. Transfer steak to a cutting board and let rest for at least 15 minutes. Combine the garlic, 2 kinds of cheese, olive oil, lemon juice, red pepper flakes in a small bowl and whisk to combine. Taste and season with salt and pepper. Divide the dough into 2 equal sized pieces. On a lightly floured surface roll the dough thin. Transfer to an oiled baking sheet, drizzle with olive oil and cheese, salt and pepper. Bake 8-12 mins until golden. Repeat with the remaining dough and remove flatbreads to a flat clean surface. Drizzle the flatbreads with a few tablespoons of parmesan pecorino dressing (reserving some to drizzle on top). Top with arugula. Season with salt and pepper and drizzle with another few tablespoons of both dressings. Super thinly slice the steak against the grain and arrange over dressed arugula. Drizzle with any remaining dressing, season with more salt and pepper and serve. Gaby Dalkin The Calabrian vinegarette on this pizza is what really makes it special. It has a garlic sauce base and fresh greens on top to really bring out the flavors of the spicy vinegarette.
92 Mac & Cheese Pizza Recipe 1 12" Boboli Original Pizza Crust 1 tbsp. extra virgin olive oil 1 small onion, chopped 2 cloves garlic, minced 5 slices bacon 8 oz. elbow macaroni 4 tbsp. butter 3 tbsp. flour 1 c. milk 1 c. Monterey Jack cheese 1/2 c. Mozzarella cheese, shredded 1 c. Cheddar cheese, shredded 1/4 c. cream cheese olive oil, onion, garlic, bacon, macaroni, Monterey Jack cheese, Mozzarella cheese, cheddar cheese, cream cheese In a small skillet, sauté the onion, garlic, and olive oil over medium heat until soft. Meanwhile, in a medium skillet, fry the bacon until crisp, then drain the fat. Crumble bacon and add to onion mixture. Remove from heat and set aside. Bring a large pot of water to a boil, add macaroni and cook to a little less than al dente. Drain and set aside. Preheat oven to 350°F. To make the cheese sauce, melt butter in a saucepan over medium heat. Slowly mix in flour and cook 6 to 8 minutes, stirring constantly. Slowly whisk in milk and cook over medium to medium-high heat until mixture thickens. Add 1 cup Jack cheese, 1/2 cup Mozzarella cheese, 1/3 cup Cheddar cheese and cream cheese. After cheese is melted and thoroughly combined, add in bacon and onion mixture and cooked pasta. Pour mixture into a 9×13-inch baking dish. Top mixture with remaining 2/3 cup Cheddar cheese. Bake 15 to 20 minutes. Remove from oven and let macaroni and cheese set up at least 30 minutes before transferring to pizza crust. When macaroni and cheese is ready, brush prepared pizza crusts with a small amount of olive oil. Spoon the macaroni and cheese across the crust, topping with extra cheddar cheese. Bake at 350°F for 15-20 minutes or until crust is completely done and cheese is melted. Julie Ryan Evans If you have kids that love pizza and macaroni and cheese, this recipe is for you! Four types of cheese combine with elbow macaroni to create an unexpected combination you will want to make over and over again.
93 Heart-Shaped Valentine’s Day Pizza 2 mini pizza crust (pre-made) 1 Tbsp. olive oil dash garlic powder 1/4 cup pizza sauce 1/2 cup shredded mozzarella cheese 4 frozen breaded chicken breast tenders (fully-cooked) ((prepared according to package directions)) 1/4 cup sliced pepperoni olive oil, pizza sauce, mozzarella cheese, chicken breast tenders, pepperoni Preheat oven according to crust packaging directions. Use kitchen scissors to cut each pizza crust into a heart shape. Place heart-shaped pizza crusts on a parchment paper-lined baking sheet. Use a kitchen brush to lightly brush the tops of crusts with olive oil. Sprinkle a tiny bit of garlic powder onto tops of crusts. Prebake pizza crusts according to crust packaging directions, if indicated. While crusts are prebaking (if crust packaging indicated), use kitchen scissors to cut pepperoni into heart shapes. Use kitchen scissors to cut prepared chicken tenders into bite-sized pieces. When crusts are done prebaking, top each crust with a couple Tablespoons of pizza sauce. Spread sauce evenly. Sprinkle each crust with a handful of shredded mozzarella cheese. Evenly place bite-sized chicken pieces and pepperoni onto the top of pizzas. Bake pizzas according to crust packaging directions, or until crusts are lightly browned and cheese is melted and bubbling. You don't need to order takeout on Valentine's Day, or wait for Valentine's Day at all to make these cute heart-shaped pizzas. Topped with chicken tenders and pepperoni, these pizzas are kid-friendly and easy to make.
94 Pesto Shrimp Pizza Recipe Homemade pizza dough Homemade pesto Uncooked Shrimp 1/4 cup parmesan cheese (plus additional for serving) pesto, shrimp, parmesan cheese For the Pizza : On a floured board, shape dough into a round disk. Top with Homemade Pesto. I like a lot of pesto – a thin layer would probably be more “Italian.” Top with uncooked shrimp. I sliced these shrimp in half to help them cook more quickly and to make them easier to eat. Bake at 425 degrees for 8 minutes (longer for a bigger or thicker pizza). Top the pizza with 1/4 cup of parmesan cheese (or more or less… up to you). Bake for 2-4 more minutes to melt the cheese.* *You can put it on “broil” to get some nice color on top and to melt the cheese. Top with more parmesan cheese to serve. This is one of my favorites… enjoy! JENNY STEFFENS HOBICK Sometimes the simplest combinations make the best tasting pizzas. This recipe has only a few ingredients, but they blend together nicely and make a good presentation. Add more or less pesto to the base for your specific tastes.
95 Pizza with Roasted Butternut Squash and Crispy Sage FOR THE DOUGH: 3 1/2 cups Lukewarm water 1 tablespoon yeast 1 1/2 tablespoons kosher salt 7 1/2 cups (2 lbs. 6 oz.) unbleached all purpose flour FOR THE PIZZA: 1 small butternut squash (about a pound, but you will likely have leftover squash) olive oil kosher salt 2 cloves garlic fresh ricotta cheese a few sprigs thyme, leaves removed 1/4 cup freshly grated Parmigiano Reggiano 10–15 sage leaves canola oil for frying butternut squash, olive oil, salt, garlic, ricotta cheese, fresh thyme, parmigiano reggiano cheese, sage leaves Add yeast to the water in a 5-qt bowl or, preferably, in a lidded (not airtight) plastic food container or storage bucket. Don’t worry about getting the yeast to dissolve completely. Add the flour and salt and mix with a wooden spoon (or food processor or stand mixer) until incorporated.(Note: Recipe in book calls for adding salt and yeast to the water together, but I always get nervous adding salt to yeast. If you don’t share this fear, just mix the water, yeast and salt together in the same step.) You might need to use wet hands to get the last bit of flour to incorporate (I did not) if you’re not using a machine. Do not knead; it isn’t necessary. You’re finished when everything is uniformly moistened without dry patches. This step is done in a matter of minutes and yields dough that is loose enough to conform to its container. Cover vessel with a non-airtight lid and allow dough to rise at room temperature until it begins to flatten on the top, about two hours, depending on the temperature of the room and the initial temperature of the water. Do not punch down the dough! Refrigerate the dough overnight or for at least 3 hours. Once it’s refrigerated, the dough will collapse, and it will never rise again in the bucket — that’s normal for this dough. Store the dough in the refrigerator and use over the next 14 days. On Baking Day Prepare toppings in advance. See recipes below. Thirty minutes before you’re ready to bake, preheat a baking stone at your oven’s highest temperature, placed in the bottom third of the oven. Note: If you do not own a stone or Baking Steel, you can get great results by simply baking the pizza on a parchment lined jelly roll pan. Do not use an insulated baking sheet — this will not yield as crispy a crust as traditional baking pan. If you are using a baking stone, prepare a pizza peel with flour, cornmeal or parchment paper to prevent sticking. Sprinkle the surface of your refrigerated dough with flour. Pull up and cut off a 1/2-pound (orange-size) piece of dough, using a serrated knife or kitchen shears. Hold the piece of dough in your hands and add a little more flour as needed so it wont stick to your hands. Gently stretch the surface of the dough around to the bottom on all four sides, rotating the dough a quarter turn as you go to form a ball. Most of the dusting flour will fall off; it’s not intended to be incorporated onto the dough. The bottom of the dough may appear to be a collection of bunched ends, but it will flatten out and adhere once you roll it into a pizza or flatbread. The entire process should take no longer than 20 to 30 seconds. Flatten the dough with your hands and a rolling pin on a work surface or directly onto the pizza peel (if using) to produce a 1/8-inch-thick round, dusting with flour to keep the dough from adhering to your work surface. The dough round should be about 12-inches across. Use a dough scraper to transfer the round to pizza peel or to a parchment paper-lined baking sheet. Add your toppings (see recipe below if you wish.) Slide pizza onto baking stone or place sheet pan in oven. Bake 8 to 10 minutes, turning half way if one side is browning faster than the other. Bake for as long as five minutes more if necessary. FOR THE ROASTED BUTTERNUT SQUASH TOPPINGS: Preheat the oven to 400ºF. Remove the skin: Slice the top of the squash about 1/2-inch under the stem to create a flat edge. Repeat with the other end. Cut crosswise through the squash just above the bulb — cutting the squash into two pieces makes the peeling process easier. Note: I made only one pizza, so I only peeled the longer portion (the non bulb portion) of the butternut squash. Stand the squash (whichever piece you want to peel first) upright and, being careful not to slice off your fingers, run your knife down the sides of the squash removing the peel along the way. Repeat with bulb portion if desired. After peeling the bulb portion, cut it in half, scoop out seeds and discard. Cut the peeled squash crosswise into 1/4-inch thick slices. I used a mandoline, which saves time and creates uniform pieces, but using a knife works just fine, too. Place the slices of squash on a baking sheet, drizzle with olive oil, season with kosher salt to taste, toss to coat, redistribute onto sheet in one layer and place in the oven for about 20 minutes, or until fork tender. Meanwhile, peel and finely chop the garlic and add it to about 1/4 cup of olive oil. After rolling out a pizza round and placing it on a prepared baking sheet (see recipe above), brush dough with the garlic olive oil. (I spooned some of the oil into the center of the dough and then, using the back of my spoon, spread it over the dough to coat evenly.) Spread a thin layer of fresh ricotta over the garlic oil. Sprinkle with fresh thyme to taste. Top with baked squash slices. Top with grated Parmigiano. Bake for 8 to 10 minutes. Meanwhile, fry the sage. The book recipe does not give detailed instructions for this step, and after a few burnt batches of leaves, I turned to the internet for some advice. The sage leaves should take no longer than 5 seconds in hot oil to crisp up. I didn’t use a thermometer or a deep fryer, so it was a trial and error process, but I found that frying the leaves one at a time in a small sauté pan filled with a layer of canola oil worked well ultimately. I had to take the pan off the heat every so often, but once I got the hang of it, it was a simple process and well worth the effort — the crispy sage adds a really nice flavor. Remove the pizza from the oven and top with the crispy sage. Yum! Alexandra Stafford This pizza is not going to be your basic, throw-together in a minute recipe. Roasting the squash and prepping it definitely takes time. If you're looking for a great artisan pizza, with impressive fall flavors, you might want to give it a try.
96 Texas Touchdown BBQ Pizza 1 12" Boboli® Original Pizza Crust 2 tbsp. olive oil 3 cloves garlic, minced 1 1/2 c. ketchup 1 1/2 c. apple cider vinegar 3/4 c. Blackstrap molasses 3/4 c. honey 1/2 c. brown sugar 1 tsp. chili powder 1/3 tsp. onion powder 2 tsp. hot pepper sauce 1 lb. lean ground beef 1 1/2 tsp. salt 1 1/2 tsp. fresh ground pepper 1 medium onion, sliced thin 1/4 c. sliced pickled pepperoncini peppers 1 c. shredded cheddar cheese hot pepper sauce, ground beef, salt, pepper, onion, pepperoncini peppers, cheddar cheese Preheat oven to 450° F. In a large sauce pan, heat olive oil and sauté minced garlic for one minute. Do not burn. Add ketchup, vinegar, molasses, honey, brown sugar, chili powder, onion powder, and hot pepper sauce. Whisk to combine. Heat to boil, and then reduce heat to a low simmer. Stir periodically. While sauce is simmering, brown ground beef in a large skillet. Season with salt and pepper. Spread 1/2 cup sauce on prepared Boboli® pizza crust. Place ground beef on top of sauce. Place onions and pepperoncini peppers on top of beef. Drizzle 1/4 cup of sauce on top of pizza. Sprinkle shredded cheese on top and drizzle at least 1/4 cup more sauce on top of cheese.(You may use more sauce to taste.) Bake pizza for 8-10 minutes until cheese is bubbly. Enjoy! For 8" pizza crust, use 2/3 ingredients. Grilling Instructions: Preheat grill for 10 – 15 minutes on medium-high heat. Please follow any safety instructions provided by your grill manufacturer prior to grilling. If you have a gas grill, turn off one of the burners. If you use charcoal, push charcoal to one side. Brush a dash of olive oil (or melted butter) on each side of your Boboli® pizza crust. Place the crust on the side of the grill with the burner turned off or without the charcoal. Grill the crust 2 – 4 minutes per side. Remove from grill. Add toppings and return to grill for 8 – 10 minutes. Grill until the cheese is melted and the crust is golden. Remove from heat, let cool for 2 minutes, and enjoy! This pizza is everything that you would expect when you think of Texas. It has bold flavors, spiciness, and a smokey Texas barbecue taste. All of these things combine together to make a satisfying meal.
97 Shawarma Pizza 1 TJ's Cauliflower Crust 1/4 cup TJ's Zhoug Sauce 3/4 cup grated TJ's Fontina Cheese 1/2 cup TJ's Shawarma Chicken Thighs, prepared according to package directions 2-3 tablespoons TJ's Julienned Sundried Tomatoes, drained zhoug sauce, fontina cheese, shawarma chicken thighs, sundried tomatos Par-bake crust according to package directions. Remove crust from oven and top with cheese and chicken. Return to oven and cook 5 minutes. Turn broiler to high and broil 3-5 minutes until cheese is golden. Remove pizza from oven and top with sundried tomatoes. Let cool for a few minutes before slicing and serving. For a middle-eastern twist on pizza, try this unique recipe that uses Shawarma chicken thighs that have already been prepared by Trader Joe's. The premade ingredients make this delicious pizza variation easy to throw together.
98 Beef Fajita Pizza 2 teaspoons chili powder 1/2 pound lean, boneless sirloin steak, trimmed 1 (14-ounce) package prebaked Italian pizza crust 1/2 cup chunky salsa 1 small green bell pepper, cut into strips 1/2 medium-sized red onion, thinly sliced and separated into rings 1 cup (4 ounces) shredded Cheddar cheese sirloin steak, salsa, green bell pepper, red onion, cheddar cheese Preheat oven to 450 degrees F. Heat a nonstick skillet over medium-high heat. Meanwhile, in a small bowl, combine chili powder and garlic powder; sprinkle over both sides of steak. Add steak to skillet; cook 5 minutes per side. Remove steak from skillet; let stand 6 to 8 minutes then slice diagonally across the grain into 1/4-inch slices. Place pizza crust on a pizza pan and spoon salsa over it. Arrange pepper strips, onion rings, and steak slices over the salsa and sprinkle with cheese. Bake 10 to 12 minutes, or until heated through and the cheese is melted. For all of the taste of a beef fajita without the sizzling pan, try this pizza recipe which combines both flavors nicely. It creates a pizza that the whole family will enjoy.
99 Buffalo Chicken Pizza Vegetable cooking spray ½ cup Buffalo-style hot sauce 1 (16-oz.) package prebaked Italian pizza crust 2 cups chopped deli-roasted whole chicken 1 cup (4 oz.) shredded provolone cheese ¼ cup crumbled blue cheese chicken, provolone cheese, blue cheese, hot sauce Step 1 Coat cold cooking grate of grill with cooking spray, and place on grill. Preheat grill to 350° (medium heat). Step 2 Spread hot sauce over crust, and layer with next 3 ingredients. Step 3 Place crust directly on cooking grate. Grill, covered with grill lid, at 350° (medium heat) 4 minutes. Rotate pizza one-quarter turn, and grill, covered with grill lid, 5 to 6 more minutes or until thoroughly heated. Serve immediately. Step 4 Note: For testing purposes only, we used Boboli prebaked pizza crust. Step 5 Oven-Baked Buffalo Chicken Pizza: Assemble pizza as directed, and bake according to package directions for pizza crust. If you're looking for a pizza that has the taste of a buffalo wing, this recipe is for you. The spicy hot sauce base mixes with the chicken and blue cheese to create that much-loved flavor. Add some celery on top after baking for an even more authentic taste.
100 Easy Pizza Pinwheels 1 can refrigerated crescents , or pizza dough 1/2 cup pizza sauce or marinara , more as needed 1 cup shredded mozzarella cheese , more as needed Optional toppings: pepperoni, bell peppers, olives, onions, mushrooms pizza sauce, mozzarella cheese, pepperoni, bell peppers, olives, onions, mushrooms Preheat oven to 350°F. Line a large baking sheet with foil and spray lightly with cooking spray. Lightly flour a large wooden cutting board. Roll out dough onto the floured surface, pressing seams together as you go. Spread pizza sauce evenly over the dough, to the edges. Top with shredded mozzarella and your choice of pizza toppings. Roll pizza width-wise (the longest side) and seal the edges. Slice into 1-inch pieces with a sharp serrated knife. Place pinwheels on the prepared cookie sheet, about 2 inches apart. Bake for about 10-12 minutes, or until the tops are golden brown and the middles are cooked through. Allow to cool for a couple of minutes, then serve with marinara or ranch for dipping. Jamielyn Nye ( This variation of a classic pizza makes a great snack for kids or an appetizer for a party. You can add as many or as few toppings inside as you like and change them up each time you make the recipe.