Category Archives: Pizza

Pizza recipes

Turkey Sausage & Pepper Calzone. Customizable.

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I used King Arthur’s Italian Style flour (but you can buy pizza dough at the grocery store).  I used their recipe on the back of their product to make the dough.  You can use other pizza dough recipes (I have several on my blog that you can search).

Preheat your oven to 425 degrees. You can bake on pizza stone or a Silpat lined baking sheet (which is what I used).  From there, you will divide the dough into two balls.  Roll them out about 14×14 inches and about 1/4 inch thick.  Place your filling (I used turkey sausage and peppers/onions that was already cooked and cooled) in the center of the dough.  Make slices into the dough as pictured above.  Then starting at the bottom you are going to overlap the dough resembling a braid (although it isn’t a braid).  Maybe I should say criss-crossing.  Using two spatulas’ I gently lifted and placed on my baking sheet.  Bake until golden brown and heated through.  I baked it for about 35 minutes but every oven is different.  You want a nice light brown crust and heated ingredients.  I made one with mozzarella and one without (my youngest isn’t a fan).  I have marinara sauce for dipping.  Easy and can prepare ahead of time and reheat.  Also would be awesome for your Super Bowl party.  Fill it with whatever fun ingredients you love.  Pepperoni, sausage, beef, cheeses etc.

 

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King Arthur’s 00 Italian Pizza Crust.

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Today my friends at King Arthur’s sent me a big box filled with gorgeous flours to try.  It was perfect… my daughter has been begging me to make my Mexican pizza and I thought I would try a taco pizza instead.  I dove right in and this crust is beyond fabulous.

King Arthur’s describes this fabulous flour as the following:

why we love it

American flour is all about its gluten: it’s ready for action, headed for the highest rise. This version of Italian 00 flour, on the other hand, mirrors the warm, laid-back climate of its native land. Its protein is not only lower, but much more mellow. Make pizza or flatbread with this flour; you’ve never worked with such friendly dough! It’s incredibly extensible, practically flowing under your hands as you pat it into shape. And the resulting bread or crust? Light as air, tender, snapping crisp or soft as a cloud.

So here is the old 00 pizza recipe that I had on hand.  Tried and true… oh so good too.  We have NO leftovers remaining.  Positive sign that it was enjoyed by my family.

Ingredients:

2 1/4 quarter teaspoons of active dry yeast
1 + 1/8 teaspoon of granulated sugar
1 cup of warm water (110 degrees is perfect)
2 teaspoons of salt
2 tablespoons of a better quality olive oil
3 cups of King Arthur’s 00 flour

Directions:
In your measuring cup combine the yeast, sugar and warm water.  Let sit on the counter for 10 minutes until frothy.  If it fails to get frothy, throw out and start over with fresh yeast.  If the yeast isn’t active, it won’t froth up for you.

Once 10 minutes is over, add the mixture to your stand mixer bowl, dough hook attached, and add the salt and olive oil.  Blend for 30 seconds.  Then in 1 cup portions, add the flour.  Blend well after each cup added.  Once everything is in the mixing bowl, turn the speed up to medium and blend.  If the dough is too dry, add a few drops of water.  Too wet, add a tiny bit of flour.  Keep kneading for about 7-8 minutes.  The dough should form a large ball onto the dough hook and clean the sides of your bowl.  Remove and add the dough to a clean and oiled bowl.  Cover with a towel and set in a warm, draft-free location (I usually place it in my microwave).  Let rise for 1 hour.  Preheat your oven at this point at 475 degrees with your pizza stone.  To achieve a nice crusty pizza dough, let it preheat for one hour.

After one hour, remove, divide into 2 (for large pizzas) or 4 (for smaller, personalized size) balls.  Flour your surface well and roll out the dough to the desired shape.  Prick with a fork all over to avoid bubbles from forming.  Place on your pizza stone and pre-cook for 5-7 minutes or just until lightly golden.  Remove, top with your favorite sauce or pesto (I used that here) and other toppings and cheese.  Return to the oven or outside grill (again 475 degrees) until cheese melts.  Remove and slice.  Enjoy!

For my taco pizza, I used my pesto recipe for the sauce (find the recipe here) https://kneadtocook.com/?p=889.  Then I added organic lean beef that was cooked throughout, sliced tomatoes, cheddar cheese, jalapeños and whatever else you enjoy on a taco pizza.  Once cooked, top with cilantro leaves.  

 

 

 

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Fig & prosciutto flatbread with a balsamic reduction drizzle.

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I was thrilled the other day when I stumbled upon some fresh figs at my local market.  I instantly thought of this recipe.  An oldie but goodie.  Even children love the combination of the salty (prosciutto) & the sweet (figs) over whole wheat flatbread topped with a tangy balsamic reduction.  This recipe takes a bit to prepare but it is so worth the effort.

Flat bread:

Ingredients:
1 c whole wheat flour (I use King Arthur’s)
1.5 c all purpose unbleached flour (King Arthur)
2 and 1/4 tsp of yeast
1/2 tsp of sugar
1/2 teaspoon salt
1 cup warm water
1 tablespoon olive oil
Cornmeal, for sprinkling

Directions:

Mix the sugar into the warm water. Stir to dissolve. Then sprinkle the yeast on top and let sit until foamy, about 10 minutes. Pour into your mixer bowl. Then add flours, salt and olive oil. Combine. Knead the dough (with your mixer attach the dough hook) for 8 minutes. Then place the dough in a bowl that has been sprayed with a nonstick olive oil spray. Let rise for one hour.

Punch down. Then divide the dough in half. Turn out onto a flour surface and roll until you achieve the desired thickness. This crust is great rolled out really thin.  I then prick the dough with a fork all over the surface.  Brush olive oil on top.  Bake for about 5-7 minutes or until lightly golden.

Please note: I preheated my oven at 425 degrees for one hour with my pizza stone. I pre-bake the crust for 5-7 minutes.  I

Toppings:
10 figs, washed/quartered
1/4 pound of thinly sliced prosciutto
Asiago cheese, shredded
1/3 cup of fine quality balsamic vinegar
1 tablespoon of brown sugar
Over low/medium flame, heat your balsamic and brown sugar combination until it reduces by half.  Whisk consistently until thickened.  Turn the burner down to low to keep warm.
After pre-baking your crust, top with torn slices of the prosciutto, figs and then the cheese (to adhere everything).  Bake for 5 minutes or until the cheese is melted.  Then drizzle the reduction over top and serve.
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Mexican Pizza. Meatless & fabulous.

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I’m always looking for fun pizza recipes.  I wanted to do a meatless version combining our favorite taco favorites.  I struggled with what I wanted to use for the base and came up with a wonderful cilantro pesto.  From there we topped it with our favorite taco toppings sans the meat.  All on a lovely whole wheat crust.  Delectable!

Pizza Dough Ingredients:

1 c whole wheat flour (I use King Arthurs)
1.5 c all purpose unbleached flour (King Arthur)
2 and 1/4 tsp of yeast
1/2 tsp of sugar
1/2 teaspoon salt
1 cup warm water
1 tablespoon olive oil
Cornmeal, for sprinkling

Directions:

Mix the sugar into the warm water. Stir to dissolve. Then sprinkle the yeast on top and let sit until foamy, about 10 minutes. Pour into your mixer bowl. Then add flours, salt and olive oil. Combine. Knead the dough (with your mixer attach the dough hook) for 8 minutes. Then place the dough in a bowl that has been sprayed with a nonstick olive oil spray. Let rise for one hour.

Punch down. Then divide the dough in half. Turn out onto a flour surface and roll until you achieve the desired thickness. This crust is great rolled out really thin.  I then prick the dough with a fork all over the surface.  Brush olive oil on top and sprinkle with your favorite pizza herbs (I use a mix of Italian seasonings).  Bake for about 5-7 minutes or until lightly golden.  Remove and top with sauce and your favorite toppings. Sprinkle the cornmeal onto your peel before you place in the oven for easy sliding.

Please note: I preheated my oven at 425 degrees for one hour with my pizza stone. I pre-bake the crust for 5-7 minutes.  I then topped my pizza and grilled it at 450 degrees for until the crust was golden and the cheese had melted perfectly.

Cilantro Pesto Recipe:

2 cloves of garlic
1/2 of a jalapeño
1 cup of loosely packed cilantro leaves
1 cup of loosely packed basil leaves
1/4 cup of olive oil (or a bit more)
Juice from one lemon
1/3 cup of whole raw almonds
Salt and pepper to taste

Directions:

Into your food processor, blend the garlic and jalapeño.  Then add cilantro, basil, lemon juice and raw almonds.  Blend.  Then through the spout, slowly drizzle the olive oil.  This should help the paste turn into a creamier consistency.  Then season with salt and pepper.

Pizza toppings:

I pre-cook my crusts until just lightly golden on a pizza stone.  See the dough recipe above.

On the pre-cooked dough, I add a thin layer of pesto.  On top of that I added fresh corn removed from the cob, one green pepper chopped, two roasted red peppers, olives, black beans (washed/drained), green onions and some Mexican blended cheese.  Use what you love and have on hand.  Whatever your favorite taco toppings are or go crazy with it.  It’s all up to you!  Bake for 6-8 minutes.  Enjoy!!!

 

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Whole Wheat BLT Pizza with fresh mozzarella ala grill.

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Last night I made a kid-friendly version of this pizza in my oven.  Tonight because my kids weren’t home for dinner, I decided to make hubby and I my version of this pizza on the grill.  So happy I made two crusts last night.

Pizza Dough Ingredients:
1 c whole wheat flour (I use King Arthurs)
1.5 c all purpose unbleached flour (King Arthur)
2 and 1/4 tsp of yeast
1/2 tsp of sugar
1/2 teaspoon salt
1 cup warm water
1 tablespoon olive oil
Cornmeal, for sprinkling

Directions:

Mix the sugar into the warm water. Stir to dissolve. Then sprinkle the yeast on top and let sit until foamy, about 10 minutes. Pour into your mixer bowl. Then add flours, salt and olive oil. Combine. Knead the dough (with your mixer attach the dough hook) for 8 minutes. Then place the dough in a bowl that has been sprayed with a nonstick olive oil spray. Let rise for one hour.

Punch down. Then divide the dough in half. Turn out onto a flour surface and roll until you achieve the desired thickness. This crust is great rolled out really thin.  I then prick the dough with a fork all over the surface.  Brush olive oil on top and sprinkle with your favorite pizza herbs (I use a mix of Italian seasonings).  Bake for about 5-7 minutes or until lightly golden.  Remove and top with sauce and your favorite toppings. Sprinkle the cornmeal onto your peel before you place in the oven for easy sliding.

Please note: I preheated my oven at 425 degrees for one hour with my pizza stone. I pre-bake the crust for 5-7 minutes.  I then topped my pizza and grilled it at 450 degrees for until the crust was golden and the cheese had melted perfectly.

Toppings:

Sautéed some spinach in a teaspoon of olive oil and a pat of butter. Just wilted, remove and top the pizza crust.

Add crispy cooked bacon to the top.

Added boccaccini  mozzarella and several cherry tomatoes as well as chopped larger tomatoes.

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Whole wheat BLT Pizza.

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BLT pizza?  YES!  My version omits the “L” and substitutes it with “S” for spinach that we grew in our garden.  So well-received by my family!  The crust is light and crunchy, the sauce is made from freshly roasted tomatoes, spinach from the garden and bacon.  What more can you ask for?

Pizza Dough Ingredients:
1 c whole wheat flour (I use King Arthurs)
1.5 c all purpose unbleached flour (King Arthur)
2 and 1/4 tsp of yeast
1/2 tsp of sugar
1/2 teaspoon salt
1 cup warm water
1 tablespoon olive oil
Cornmeal, for sprinkling

Directions:

Mix the sugar into the warm water. Stir to dissolve. Then sprinkle the yeast on top and let sit until foamy, about 10 minutes. Pour into your mixer bowl. Then add flours, salt and olive oil. Combine. Knead the dough (with your mixer attach the dough hook) for 8 minutes. Then place the dough in a bowl that has been sprayed with a nonstick olive oil spray. Let rise for one hour.

Punch down. Then divide the dough in half. Turn out onto a flour surface and roll until you achieve the desired thickness. This crust is great rolled out really thin.  I then prick the dough with a fork all over the surface.  Brush olive oil on top and sprinkle with your favorite pizza herbs (I use a mix of Italian seasonings).  Bake for about 5-7 minutes or until lightly golden.  Remove and top with sauce and your favorite toppings. Sprinkle the cornmeal onto your peel before you place in the oven for easy sliding.

Please note: I preheated my oven at 425 degrees for one hour with my pizza stone. I pre-bake the crust for 5-7 minutes.  I then bake the topped pizza for an additional 8-10 or until the cheese is perfectly melted.  Keep an eye on it, of course so it you get the desired crunchiness that you prefer.

Sauce Ingredients:

4 lbs of tomatoes, washed and quartered
Olive oil for drizzling
1 tablespoon of salt (or less)
8-12 garlic cloves, peeled and smashed
2 teaspoons of Italian seasonings
Freshly ground pepper
15 fresh basil leaves

Directions:

Preheat your oven to 275 degrees.  Spray the bottom of a roasting pan with olive oil.  Then add your tomatoes to the pan.  Season with salt, pepper and Italian seasonings.  Add the garlic cloves.  Drizzle the olive oil over top and toss with your hands.  Make sure everything is coated well.  Place in the oven and roast the tomatoes for 3-4 hours.  Then remove and add them, along with the pan drippings, to a Dutch oven along with your basil leaves.

Puree with your hand immersion blender.  Add additional seasonings as needed.  Top your favorite pasta or pizza and enjoy.

Toppings:

Cook 6 slices of bacon and crumble.

Spinach:  2 cups of fresh spinach, chopped. In a sauté pan, heat 1 teaspoon of olive oil and one pat of butter.  Once melted, sauté the spinach until just wilted.  Remove from heat and top the pizza.

Here is the order of toppings :)

Pre-cooked crust.
Sauce.
Cheese. (mozzarella, shredded or fresh buffalo mozzarella)
Bacon & spinach.

Cook the fully decked out pizza for 6-8 minutes or until everything is melted perfectly.

Enjoy!

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Roasted vegetable pizza.

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Roasted veggie pizza with fresh buffalo mozzarella was a huge hit.  Love roasted veggies!  Everything can be prepped ahead of time and then assembled and baked in a preheated oven right before you wish to eat :)  Perfect weeknight, or weekend, meal.

For the roasted veggie portion of the meal – take whatever vegetables you have on hand.  Wash and slice them to about the same size (for similar cooking times).  Drizzle with olive oil and your favorite spices.  Place on a baking sheet and bake in a preheated oven (375 degrees) for about 30-40 minutes or until fork tender.  I fire-roasted my pepper on the grill stovetop.  You want them to get charred up.  Once nicely blackened, remove with tongs and set aside until completely cooled. Remove the charred skin and slice into strips.  Refrigerate your vegetables until you are ready to assemble your pizza.

Pizza dough ingredients:

1 c whole wheat flour (I use King Arthurs)
1.5 c all purpose unbleached flour (King Arthur)
2 and 1/4 tsp of yeast
1/2 tsp of sugar
1/2 teaspoon salt
1 cup warm water
1 tablespoon olive oil
Cornmeal, for sprinkling

Pizza dough directions:

Mix the sugar into the warm water. Stir to dissolve. Then sprinkle the yeast on top and let sit until foamy, about 10 minutes. Pour into your mixer bowl. Then add flours, salt and olive oil. Combine. Knead the dough (with your mixer attach the dough hook) for 8 minutes. Then place the dough in a bowl that has been sprayed with a nonstick olive oil spray. Let rise for one hour.

Punch down. Then divide the dough in half. Turn out onto a flour surface and roll until you achieve the desired thickness. This crust is great rolled out really thin.  I then prick the dough with a fork all over the surface.  Brush olive oil on top and sprinkle with your favorite pizza herbs (I use a mix of Italian seasonings).  Bake for about 5-7 minutes or until lightly golden.  Remove and top with sauce and your favorite toppings. Sprinkle the cornmeal onto your peel before you place in the oven for easy sliding.

Please note: I preheated my oven at 425 degrees for one hour with my pizza stone. I pre-bake the crust for 5-7 minutes.  I then bake the topped pizza for an additional 8-10 or until the cheese is perfectly melted.  Keep an eye on it, of course so it you get the desired crunchiness that you prefer.

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Whole wheat pizza crust.

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In our house, Friday night is pizza night – especially during Lent.  Tonight was certainly no different.  Here’s one of my pizza crust recipes that I love.

Ingredients:
1 c whole wheat flour (I use King Arthurs)
1.5 c all purpose unbleached flour (King Arthur)
2 and 1/4 tsp of yeast
1/2 tsp of sugar
1/2 teaspoon salt
1 cup warm water
1 tablespoon olive oil
Cornmeal, for sprinkling

Directions:

Mix the sugar into the warm water. Stir to dissolve. Then sprinkle the yeast on top and let sit until foamy, about 10 minutes. Pour into your mixer bowl. Then add flours, salt and olive oil. Combine. Knead the dough (with your mixer attach the dough hook) for 8 minutes. Then place the dough in a bowl that has been sprayed with a nonstick olive oil spray. Let rise for one hour.

Punch down. Then divide the dough in half. Turn out onto a flour surface and roll until you achieve the desired thickness. This crust is great rolled out really thin.  I then prick the dough with a fork all over the surface.  Brush olive oil on top and sprinkle with your favorite pizza herbs (I use a mix of Italian seasonings).  Bake for about 5-7 minutes or until lightly golden.  Remove and top with sauce and your favorite toppings. Sprinkle the cornmeal onto your peel before you place in the oven for easy sliding.

Please note: I preheated my oven at 425 degrees for one hour with my pizza stone. I pre-bake the crust for 5-7 minutes.  I then bake the topped pizza for an additional 8-10 or until the cheese is perfectly melted.  Keep an eye on it, of course so it you get the desired crunchiness that you prefer.

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Whole Wheat homemade pizza.

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Every Friday, typically without fail, I make pizza for my family.  Everyone enjoys it and making it fresh is so much better than going out or delivery.  I put a healthier spin on it because I use whole wheat flour.  I’m a huge advocate of my kids participating in the kitchen – seeing how food is made and adding a bit of their own creativity to the mix.  If you prepare the dough… they can top it with whatever they like or just experiment with different seasonings, veggies etc.

    • Ingredients: 1 c whole wheat flour
      1.5 c all purpose flour
      1 (1/4 ounce) package active dry yeast
      1/2 tsp of sugar
      1/2 teaspoon salt
      1 cup warm water
      1 tablespoon olive oil
      cornmeal, for sprinklingDirections:Mix the sugar into the warm water. Stir to dissolve. Then sprinkle the yeast on top and let sit until foamy, about 10 minutes. Pour into your mixer bowl. Then add flour, salt and olive oil. Combine. Knead the dough (with your mixer attach the dough hook) for 8 minutes. Then place the dough in a bowl that has been sprayed with a nonstick olive oil spray. Let rise for one hour. Punch down. Then divide the dough in half. Turn out onto a flour surface and roll until you achieve the desired thickness. This crust is great rolled out really thin. Top with sauce and your favorite toppings. Sprinkle the cornmeal onto your peel before you place in the oven for easy sliding. Please note: I preheated my oven at 500 degrees for one hour with my pizza stone. I baked for 10-12 minutes. Keep an eye on it, of course so it you get the desired crunchiness that you prefer. If you don’t have a pizza stone, turn the temp down in the oven to 425 and prebake the crust for 10 minutes. Remove and then top with sauce/toppings. Return the pizza back to the oven for another 10-18 minutes.
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