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Lil’ Smokies Pigs in a Blanket

Lil’ Smokies Pigs in a Blanket

Lil’ Smokies Pigs in a Blanket

 

1 package Lil’ Smokies sausages

1 sheet frozen pizza dough, thawed

1 egg, beaten (for egg wash)

1–2 tablespoons sesame seeds

Optional dipping sauces: spicy mustard, marinara, ranch, BBQ

 

Preheat the oven to 400.  Roll out the pizza dough into a rectangle. Using a pizza cutter or sharp knife, cut the dough into long strips about 2 inches wide. Wrap the Lil’ Smokies — Place one Lil’ Smokie near the top edge of each dough strip. Roll downward, wrapping the dough around the sausage.  Leave a little sausage sticking out on each end.  Transfer the wrapped Smokies to a parchment‑lined baking sheet. Brush each one lightly with the egg wash. Sprinkle generously with sesame seeds.  Bake for 10–12 minutes, or until the dough is golden brown. If the dough browns before the sausages are heated through, loosely tent with foil and continue baking until done. Serve warm with your favorite dipping sauces like spicy mustard, marinara, or BBQ.

Cheesy Chicken Pizza Pockets

Cheesy Chicken Pizza Pockets

Cheesy Chicken Pizza Pockets

 

1 pound homemade or store-bought pizza dough

1 cup shredded rotisserie chicken

1/3 cup mini pepperoni

1 1/2 cups pizza toppings of choice, such as olives, diced peppers or chopped spinach

2/3 cup shredded mozzarella cheese

1 cup homemade or store-bought marinara sauce, divided

1 large egg

1 T.  whole milk

1/4 cup shredded Parmesan cheese

1/2 tsp. pizza seasoning or dried oregano

 

Preheat the oven to 375ºF. Line a baking sheet with parchment paper. Divide the dough into 6 equal pieces. Using a rolling pin, roll each piece of dough into a circle, rectangle or square. (And shape works as long as the width is a minimum of 6 inches.) In a medium bowl, combine the shredded chicken, mini pepperoni, additional toppings, cheese and ½ cup of the marinara sauce, stirring until combined. Divide the mixture between each of the pieces of pizza dough, placing it in the center and leaving a 1/2-inch border around the edges. Whisk together the egg and the milk then brush the two edges of the dough nearest the filling with the egg wash. Fold the unfilled side of the dough over the filling and very firmly pinch the two pieces of dough together. Place each pizza pocket on the prepared baking sheet then brush the tops with the egg wash and sprinkle them with the Parmesan cheese. Cut a small slit in the top of each pizza pocket. Bake the pizza pockets for about 20 minutes or until the tops are golden and the dough is fully baked. Remove the pizza pockets from the oven, sprinkle them with the pizza seasoning and serve them with the remaining ½ cup of marinara sauce for dipping.

Pizza Stuffed Waffles

Pizza Stuffed Waffles

Pizza Stuffed Waffles

 

2 cups super-easy marinara sauce (or your favorite marinara sauce), divided

1 (14- to 16-ounce) ball pizza dough

4 thin slices pancetta (or 2 to 3 ounces thinly sliced pepperoni)

Dried oregano

Extra-virgin olive oil

Nonstick cooking spray

 

Preheat a Belgian or other 1-inch-deep waffle iron on the medium-high setting. (If yours goes up to 6, turn the dial to 4.) Cut the ball of dough into four equal-size pieces. Set two pieces aside and cover them with a damp dish towel. On a floured work surface, roll or stretch out the first two dough pieces to fit inside the mold of your waffle maker. Mine makes 6-inch round waffles, so I rolled my dough pieces out to a diameter just short of 6 inches. Spread a spoonful of marinara sauce onto one of the rolled/stretched-out dough disks and spread it out, leaving a 1-inch border of dough all around. Place 2 slices of pancetta on top of the sauce, than half of the cheese. Sprinkle with oregano. Brush the exposed border of dough with olive oil, then brush some more olive oil around the perimeter of the second rolled/stretched out dough disk. Invert the naked dough disk onto the topped on and pinch around the edges to seal. Brush the top with olive oil. Open your waffle iron (it should be really hot by now) and coat it with non-stick cooking spray. Carefully invert the pizza dough packet onto the iron, oiled side down, and brush the top with more olive oil. Close the waffle iron and cook for 3 to 5 minutes or until the crust is golden brown but still springy to the touch. (This part is loud and messy, as some of the cheese and sauce will bubble and ooze out of the waffle iron.) When the waffle is done, remove it from the iron. Roll out the remaining portions of dough and repeat steps 3, 4, and 5 to make a second waffle. Fill a ramekin or small bowl with some of the marinara sauce. Cut the waffles into wedges or sticks and serve them with the sauce for dipping.

Family Night Pepperoni Stromboli

Family Night Pepperoni Stromboli

Family Night Pepperoni Stromboli

 

1 (13.8-oz) can refrigerated pizza dough

½ cup shredded Parmesan cheese

½ (6-oz) pkg pepperoni

1 cup shredded mozzarella cheese

½ (24-oz) jar pasta sauce

 

Preheat oven to 375°F. Unroll dough on a clean flat surface. Sprinkle with Parmesan. Top with pepperoni and mozzarella, leaving a 1-inch border on all sides; roll up. Place, seam side down, on a lightly greased baking sheet. Cut 1-inch slits in top of roll at 2-inch intervals. Bake 30 to 40 minutes or until golden brown; let stand 10 minutes before slicing. Heat pasta sauce according to package directions; serve with stromboli for dipping.

Asparagus Pizza with Goat Cheese, Lemon and Anchovies

Asparagus Pizza with Goat Cheese, Lemon and Anchovies

Asparagus Pizza with Goat Cheese, Lemon and Anchovies

1 16-ounce ball of pizza dough, homemade or store-bought

4 ounces mozzarella cheese, shredded (about 3/4 cup)

2 ounces goat cheese, crumbled (about 1/4 cup)

3/4 pound asparagus, prepared for pizza (see note)

Grated zest of 1 small or 1/2 large lemon

Pinch crushed red pepper flakes (optional)

8 anchovy fillets (optional)

 

Preheat oven (with a pizza stone if you have one) to 500 degrees for 30 minutes. If your pizza dough has been refrigerated, let it sit, covered, at room temperature for about the same amount of time. When the dough and oven have come to temperature, place the dough on a lightly floured countertop, and press outward into a thick disk, leaving a 1-inch unpressed area around the edge. Pick up the disk and let it drape over the backs of your hands, letting gravity help you stretch it into a 14-inch circle. If the dough resists, let it relax for a few minutes, then try again. If you have a pizza stone, place the stretched dough on a peel (or overturned baking sheet or cutting board) that’s lightly dusted with semolina or other flour. Otherwise, just build the pizza on a cornmeal-dusted baking sheet. Scatter the mozzarella and goat cheese over the pizza, leaving a 1-inch border around the edge, then top with the asparagus. If using a pizza stone, give the peel or sheet a little shake to loosen the pizza and make sure it hasn’t stuck, then open the oven and gently tip the pizza onto your preheated stone (or, if not using a stone, simply transfer the pizza to the oven). Bake until the crust bubbles and browns and the asparagus is cooked and starting to caramelize at the edges, about 10 minutes. Remove from the oven and cool for a minute or two. Scatter the lemon zest and pepper flakes and anchovies, if using, over the top, then slice and serve. Note: Snap ends off asparagus. Use thin spears whole, or cut into pieces. For thick spears, use a vegetable peeler to shave slices from base to tip. Toss with olive oil, salt and pepper.

Florentine-Feta Rolls

Florentine-Feta Rolls

Florentine-Feta Rolls

4 green onions, finely chopped

2 garlic cloves, minced

2 T. olive oil, divided

1 (6 ounce) bag fresh Baby Spinach

1/4 cup fresh basil

1/2 teaspoon salt

1/4 teaspoon fresh ground black pepper

1 (13 7/8 ounce) package refrigerated pizza dough (I have used both whole wheat dough and crescent rolls with great results!)

1/4 cup crumbled feta cheese

2 T. toasted pine nuts

1 T. butter, melted

1/4 cup finely shredded parmesan cheese

 

Preheat oven to 375. Grease 12 muffin cups and set aside. In a large skillet, heat 1 T. oil and cook green onions and garlic until tender. Add spinach and basil; cook and stir over medium heat until just wilted. Drain off excess liquid. Stir in salt and pepper; set aside to cool. On a well-floured surface, unroll pizza dough and shape into a 12×8 rectangle. Brush surface of dough with remaining olive oil. Spread spinach mixture to within one inch of the edges of the dough. Sprinkle with feta and pine nuts.

Starting with a long side, roll into a spiral. Slice roll into 12 pieces and place cut-side up in prepared muffin cups. Brush with butter and sprinkle with parmesan cheese. Bake for 18-20 minutes or until golden brown. Let stand in muffin cups for 2 minutes. Remove carefully and serve warm.

Easy Pull Apart Pizza Bread

Easy Pull Apart Pizza Bread

1605740f46d196aaf34e77cfb0277d0a2 Cans of Pizza Dough or Biscuits
2 cups Mozzarella cheese (or your favorite cheese)
2 tablespoons of a really good Italian seasoning (link in post) or parsley flakes
â…“ cup olive oil
8 oz. package of pepperoni
1 cup Parmesan cheese
Optional: Add a ½ teaspoon of fresh garlic or garlic powder (it’s amazing)

Preheat the oven to 350 degrees. Cut pizza dough or biscuits into quarters (as shown in the photo). Cut the pepperoni into smaller pieces. Mix all the ingredients in a bowl and toss so that the oil is spread evenly on each piece of dough. Bake for about 30 minutes (or until the top is brown and the center is thoroughly cooked) TIP: Be sure to check it in the middle before you pull it out. If the middle is still not cooked thoroughly be sure to leave it in another 5 minutes at a time until it’s done. Flip over on to a plate while it’s still hot. Serve with a side sauce and enjoy!

Pizza Dough Scallion Pancakes

Pizza Dough Scallion Pancakes

Pizza Dough Scallion Pancakes

 

1 medium bunch scallions

1 pound pizza dough, at room temperature (let sit out about 2 hours)

All-purpose flour, for dusting

1 T. toasted sesame oil

Kosher salt

1 C. vegetable oil, for frying

 

1/3 C. soy sauce

2 T. granulated sugar

2 T. rice vinegar

1 tsp. Sriracha sauce

 

For the pancakes: Trim, then thinly slice the the scallions, cutting all of it. Place 1 T. in a small bowl and set aside for the dipping sauce. Place the remaining scallions in a second small bowl for the pancakes and set aside. Place the pizza dough on a work surface generously dusted with flour. Dusting with more flour as needed, roll the dough into a 12-by-15-inch rectangle. Brush the dough with the sesame oil, then sprinkle with the scallions and salt.  Starting at a long side, roll up jelly-roll style. Cut the roll into 3 (5-inch) pieces. Using your hands, roll each piece back and forth a few times to form a smooth rope about 6-inches long. Twist each piece into a tight spiral, tucking the ends tightly underneath. Cover the pieces with plastic wrap and let rest for 2 hours. Meanwhile, make the sauce. Add all the ingredients to the 1 T. of scallions and stir until the sugar is dissolved; set aside. Place one coil of dough on a floured work surface and dust the top with more flour. Using your hands, pat the coil into a 5-inch round. Using a rolling pin, roll the dough into a 10-inch round (it’s okay if some of the scallions come out, just press back into the dough). Repeat with the remaining coils. Heat the vegetable oil in a large frying pan over medium-high heat until shimmering, about 4 to 5 minutes. Meanwhile, set a wire rack over a baking sheet. Roll one of the dough rounds onto the rolling pin and carefully transfer and unroll into the oil. Fry until the bottom is golden brown, about 2 to 3 minutes. Flip the pancake and fry until the second side is golden brown, about 1 to 2 minutes more. Remove the fried pancake to the baking sheet and season lightly with salt. Repeat with the remaining 2 dough rounds. Cut the pancakes into wedges and serve while still warm with the dipping sauce.

Cheesy Pizza Meatball Cups

Cheesy Pizza Meatball Cups

Cheesy Pizza Meatball Cups

 

1 lb. Ground Beef

1 C of Crushed Crackers like Saltines

1 C Powdered Parmesan Cheese

2 T of Dried Parsley

1 tsp Salt

1 tsp. Pepper

1 Ts Garlic Powder

1/2 C Minced Onion

1 Ts Onion Powder

1 Tube of Pillsbury pizza dough

1 Cs of Pizza Sauce or Marinara

Dried parsley for garnish

 

Combine Beef with all the ingredients except the marinara and the potato dumplings. Mix all the ingredients in the beef and form into 1 1/2 inch meatballs. You need 12. Roll the pizza dough out and carefully use a cookie cutter or glass to cut 3 inch circles, you can also just cut squares if you don’t mind the look. You will need 12 rounds. Spray a muffin pan with non stick spray and place a dumpling round into individual cups. Press the dough down and up the sides of the muffin tin spots. Place a meatball into each of the dough cups and put about 1 T of pizza sauce into each cup. Bake at 350 degrees for 35 minutes. Remove from oven and top with more sauce, ricotta, parmesan or mozzarella cheese can also be added to the top. Sprinkle with dried parsley.

Cheesy Ranch Breadsticks

Cheesy Ranch Breadsticks

Cheesy Ranch Breadsticks

On a lightly floured surface, roll out 1 pound refrigerated pizza dough into a large oval and transfer to a parchment lined baking sheet. Brush with olive oil and sprinkle with 1/2 (1-ounce) packet ranch seasoning. Cut dough crosswise into 12 long strips, then cut in half vertically. Sprinkle all over with 1 C. shredded Monterey jack cheese and chopped chives. Bake at 425°F until golden, 15 minutes. Serve with ranch dressing.

Chicken Bake

Chicken Bake

Chicken Bake

On a lightly floured surface, divide 1 pound refrigerated pizza dough into 2 balls and roll and stretch until 1/4 inch thick. Top each with 2 T. Caesar dressing, 1/2 C. chopped cooked chicken breast, 1/2 C. chopped cooked bacon, 1 C. shredded mozzarella, 1/4 C. grated Parmesan, and sliced green onions. Roll pizza dough, like a cinnamon roll, into two large logs. Transfer to a large parchment-lined baking sheet and brush with egg wash. Sprinkle with more cheese and Italian seasoning. Bake at 425°F until golden, 25 minutes.

Grill-Friendly Pizza Dough

Grill-Friendly Pizza Dough

1 packet instant yeast

1 lb. all-purpose flour, plus more for kneading and rolling out

1 T. sugar

1 T. kosher salt

1 C. hot water

2 T. olive oil, plus more to oil the dough

 

Grill-Friendly Pizza Dough

Combine the yeast, flour, sugar, and salt, in that order, in a large mixing bowl. In a small mixing bowl combine the water and olive oil and then stir into the flour mixture with a large wooden spoon until a dough starts to form. Turn the dough out onto a lightly floured surface and knead by hand for 10 minutes, or until the dough develops a silky texture.  Oil the surface of the dough and place it in another large metal mixing bowl. Cover with plastic wrap and let rise in a warm place until doubled in size, about 1 1/2 hours. Divide the dough in half and with a rolling pin roll the dough out onto a lightly floured surface.  Heat grill to medium-low, Cook the dough on one side until firm and lightly browned, then turn, add your favorite toppings, and cook until lightly browned on the other side.

 

Yield:

Calories:

Fat:

Fiber:

Buffalo Chicken Stromboli

Buffalo Chicken Stromboli

2 tablespoons butter
1 tablespoon EVOO – Extra Virgin
Olive Oil
3 to 4 stalks of celery, chopped
1 large or 2 medium carrots, peeled and chopped
2 cups chopped cooked chicken, such as rotisserie, leftovers from the night before or cooked chicken breasts
1/2 cup hot sauce, such as Frank’s Red Hot, for extra spicy or1/4 cup tomato sauce or juice mixed with 2 tablespoons hot sauce, for mild
1 pizza dough, defrosted
1 cup Monterey jack cheese
1/2 cup blue cheese crumbles
3 scallions, sliced
1 egg
A sprinkle of sesame seeds or poppy seeds

Preheat oven to 400˚F. In a large skillet over medium-high heat, melt the butter with the EVOO and cook the celery and carrots until tender, about 3-4  minutes. Add the chicken and hot sauce to the pan  and toss everything  together with some salt and ground black  pepper. Set aside and let cool.

When the filling is cool, roll out the pizza dough into a  rectangle on a floured surface. Spread the cooled filling evenly out onto  the entire dough, making sure not to get too close the any of the edges. Top
with cheeses and scallions. Roll the stromboli, starting at one of the  long sides, tucking in both ends firmly. Press the seam with your fingers to  seal. In a small bowl, whisk the egg with a splash of water then lightly brush it over the stromboli, covering the entire surface. Sprinkle with sesame or poppy seeds, transfer to a baking sheet and bake in the oven until golden brown, about 40 minutes (I would start checking it at about 25, though.  Mine was browned and ready to come out then!).

buffalo Chicken Stromboli

Mozzarella Stuffed Garlic Knots

Mozzarella Stuffed Garlic Knots

Mozzarella Stuffed Garlic Knots

2 T. all-purpose flour, for dusting

1 lb. prepared pizza dough

1 lb. mozzarella, shredded

4 T. salted butter

5 cloves garlic, minced

2 T. fresh parsley, finely chopped

2 T. Romano cheese, grated

Salt, to taste

 

Preheat oven to 425 degrees. On a lightly floured surface, roll out the pizza dough into a rectangular shape. Cut into 6 to 8 equal portions. Roll out and stretch each piece into a longer portion. Sprinkle some mozzarella cheese throughout the center length of each piece. Close and pinch the edges together to form a log-shaped dough. Repeat the process for each portion. Carefully tie each portion into a knot. Place on a parchment-lined baking sheet and bake for 15 to 20 minutes or until golden brown. Meanwhile, in a saucepan on medium heat, combine butter, garlic, and parsley until fragrant. Taste and add salt, if needed. Remove from heat. Once the knots are done, toss in garlic butter, sprinkle with Romano cheese, and serve immediately.

Uses for Pizza Dough

Uses for Pizza Dough

Uses for Pizza Dough

 

Breadsticks

Pot Pie Topping

Garlic Knots

Stromboli

Pigs in a Blanket

Quiche

Cheese Bread

Calzones

Fruit Tart

Cheesy Pizza Meatball Cups

Too-Much-Butter Garlic Knots

Chicken Bake

Cheesy Ranch Breadsticks

Soft Pretzel Bites

Costco Chicken Bakes

Pizza Dough Scallion Pancakes

Pepperoni Pull Bread (Pizza Monkey Bread)

Crisp-and-Spicy Cheese Twists

Mexi-Cheese Sticks

Bite Size Taco Turnovers

Florentine-Feta Rolls

Cheesy Chicken Pizza Pockets

 

Easy Stromboli

Easy Stromboli

1/2 lb. lean ground beef

1 (13.8-oz.) can Pillsbury Refrigerated Pizza Crust

1/4 C. pizza sauce

4 oz. (1 C.) shredded mozzarella cheese

1/4 C. chopped green and/or red bell pepper, if desired

1/4 tsp. dried Italian seasoning

Heat oven to 400°F. Spray cookie sheet with nonstick cooking spray. Brown ground beef in medium skillet over medium-high heat until thoroughly cooked, stirring frequently. Drain. Set aside.  Unroll dough; place on sprayed cookie sheet. Starting at center, press out dough with hands to form 12×8-inch rectangle.  Spread sauce over dough to within 2 inches of long sides and 1/2 inch of short sides. Place cooked ground beef lengthwise down center, forming 3-inch-wide strip and to within 1/2 inch of short sides. Top with cheese, bell pepper and Italian seasoning. Fold long sides of dough over filling; press edges to seal.  Bake at 400°F. for 15 to 20 minutes or until crust is golden brown.

Roasted Chicken-Artichoke Calzones

Roasted Chicken-Artichoke Calzones

1 (14-ounce) can artichoke hearts, drained and finely chopped

1/4 tsp. salt

1/4 tsp. freshly ground black pepper

1 garlic clove, minced

2 C. thinly sliced fresh spinach leaves

1 1/4 C. (5 ounces) shredded sharp provolone cheese

1 C. shredded cooked chicken breast (about 5 ounces)

1 tsp. olive oil

2 tsp. cornmeal

1 (13.8-ounce) can refrigerated pizza crust dough

 

Preheat oven to 425°. Pat artichokes dry with paper towels. Combine artichokes, salt, pepper, and garlic in a large bowl. Add spinach, cheese, and chicken; toss gently to combine. Brush oil over a baking sheet; sprinkle with cornmeal. Unroll dough onto prepared baking sheet; cut into 6 equal portions. Cover and let rest 5 minutes. Pat each portion into a 6 x 5-inch rectangle. Spoon 2/3 C. spinach mixture into center of each dough portion. Fold one corner of each dough portion over spinach mixture to form a triangle. Press edges together with fingers to seal. Bake at 425° for 12 minutes or until golden.

Thanksgiving Stromboli

Thanksgiving Stromboli

1 tube refrigerated pizza dough, such as Pillsbury brand

2 T. all-purpose flour or cornmeal

1 C. leftover cranberry sauce

3 C. leftover turkey, shredded

2 C. leftover stuffing

2 C. aged white cheddar cheese, shredded

2 T. extra virgin olive oil (EVOO)

2 T. sesame seeds

2 C. leftover gravy

Pre-heat oven to 400°F. Break open the tube of dough and remove it from container. Dust your hands and lightly coat the dough with flour or cornmeal, then roll it out onto work surface. Stretch the dough out gently so that is an inch larger than when you first take it out of the roll (but in the same rectangle shape that it has initially). Spread the cranberry sauce in an even layer over the dough, making sure to leave an inch border around the circumference of the rectangle. Layer the turkey and stuffing down the middle of the dough going from one corner to the opposite corner in a diagonal line. Cover the turkey and stuffing with the cheddar. Bring one corner of the dough up over the turkey mixture, then roll the dough on an angle to make a long roll that is thick in the middle and thinner on each end. You should have turkey mixture running down the middle with some filling exposed at each end. Brush the stromboli with EVOO, then sprinkle the sesame seeds on top and pat them into the dough. Place onto a baking sheet and bake for 20-25 minutes, until evenly golden. Serve with leftover hot gravy alongside.

Sausage, Pepper and Onion Stromboli

Sausage, Pepper and Onion Stromboli

2-4 Sweet or garlic Italian sausage

1 ball of pizza dough (or from refrigerated tube)

6-8 oz Mozzarella cheese, shredded

1 portabello mushroom cap

2 T. pickled pepper rings

1/2 onion, coarsely chopped

1 handful of corn meal

1 T. of olive oil

1 T. of milk

2 tablespoons of sesame seeds

1-2 tsp. garlic, chopped

 

Brush the mushroom cap with garlic and olive oil. Grill for 8 minutes per side over medium high heat. If you do not have a grill, you can use a non-stick pan. Slice the mushroom and let stand for a few minutes. Grill sausages slowly over medium heat, allow the grease to drain. You can cut the sausage in half length-wise after it is browned to help speed the cooking process. I grilled the sausage and mushrooms at the same time, though the sausages take at least 30 minutes. Slice the sausage into disk shaped pieces about 1/4 inch thick. Roll out the dough, using the corn meal to prevent sticking to your board. Lay out the dough on a cookie sheet. Spread the sausage on the dough, top with onions, peppers, and mushrooms. Spread the shredded cheese over top. Roll up the dough around the ingredients. Press down the ends with a fork to seal, this is important so that you do not lose your cheese. Poke holes with a tooth pick all along the top. The holes should be spaced at least 1 inch apart. This is important so that your pie does not explode in the oven. Brush the surface of the dough with milk; this will help the sesame seed stick to the dough. Sprinkle with sesame seeds. Bake at 375o for 30 minutes. Let stand at room temperature for at least 10 minutes before cutting.

Bite-Size Taco Turnovers

Bite-Size Taco Turnovers

1/2 lb. ground beef

1/4 C. taco sauce

2 tsp. chili powder

1/4 tsp. onion powder

1/4 tsp. garlic powder

1 10-ounce package refrigerated pizza dough

1/4 C. shredded American cheese or cheddar cheese

1 egg

1 tsp. water

 

For filling, cook ground beef in a small skillet until brown. Drain off fat. Stir in taco sauce, chili powder, onion powder and garlic powder. Set aside. Unroll pizza dough. Roll dough into a 14×10-1/2-inch rectangle. Cut into twelve 3-1/2-inch squares. Divide filling among dough squares. Sprinkle with cheese. Brush edges with water. Lift one corner of each square and stretch dough to the opposite corner, making a triangle. Press edges well with a fork to seal.  Arrange on a greased baking sheet. Prick with fork. Combine egg and the 1 tsp. water; brush onto turnovers. Bake in a 425 degree F oven for 8 to 10 minutes or until golden. Let stand 5 minutes before serving.

Shrimp Pizza with Radicchio and Fontina

Shrimp Pizza with Radicchio and Fontina

c_RC_138_rt_Pizza-with-Radicchio-and-Fontina_RT

6 cloves garlic

olive oil, to cover

6 large shrimp, peeled, deveined and halved lengthwise

1 tablespoon extra-virgin olive oil, plus olive oil for drizzling

salt and coarsely ground pepper

1/2 recipe Neapolitan pizza dough, completed through the second rising

1/4 head radicchio, core removed and coarsely chopped

1 1/2 tablespoons finely shredded fresh basil

4-5 oz fontina cheese, sliced

Neapolitan Pizza Dough 

 

FOR GARLIC: Peel the garlic but leave the cloves whole. In a small, heavy saucepan over medium-low heat, combine the garlic cloves with just enough olive oil to cover. Bring to a gentle simmer and cook the garlic until it is covered with golden dots, about 15 minutes. Watch carefully, as the garlic burns easily. Remove from the heat, let cool and then drain off the oil. Set the garlic aside. Reserve the oil for another use such as drizzling over grilled fish or vegetables. FOR PIZZA: Place a pizza stone or unglazed terra-cotta tiles on the lowest rack of an oven. Preheat to 500 degrees F. In a small bowl, mix together the shrimp, 1 tablespoon extra-virgin olive oil, and salt and pepper to taste. Place the ball of dough on a lightly floured pizza peel or rimless baking sheet. Sprinkle a little more flour on the top of the dough and, using your fingertips, press evenly into a round, flat disk about 1 1/2 inches thick and 5 inches in diameter. Lift the dough and gently stretch it with your fingers and then over the backs of your fists, using the weight of the dough to allow it to grow in size. While you are stretching the dough, gently rotate the disk. Continue stretching and rotating the dough until it is about 1/4 inch thick and 9 inches in diameter and has a rim about 1/2 inch thick. Try not to let the center of the disk become too thin in comparison to the edges. Dust the peel or baking sheet with more flour and gently lay the disk in the center. Scatter the radicchio, garlic and basil over the dough. Top evenly with the cheese and, finally, with the shrimp. Season to taste with salt and pepper and drizzle with a little extra-virgin olive oil. Gently shake the peel or baking sheet back and forth to make sure the pizza has not stuck to it. If it has, gently lift off the stuck section and sprinkle a little more flour underneath. Using the peel or baking sheet like a large spatula, quickly slide the pizza onto the hot pizza stone or tiles. Bake until the edges are golden and crisp, 8-9 minutes. Remove the pizza with a large metal spatula and slide it onto a dinner plate. Drizzle with additional extra-virgin olive oil, if desired, and serve at once.

Neapolitan Pizza Dough

Neapolitan Pizza Dough

A Neapolitan pizza crust must be thin, but not cracker-thin as is traditional in Rome. If you prefer an extra-crisp super-thin crust, roll the dough into a round 11 inches (28 cm) in diameter rather than the 9 inches (23 cm) specified in the pizza recipes. Note that these directions make enough for 2 crusts. This pizza recipe calls for only half that amount. You can refrigerate the extra dough for up to 2 days or freeze for up to 1 month, or double the topping ingredients in the recipes and make 2 pizzas.

 

1 1/2 teaspoons active dry yeast

1/4 cup lukewarm water (105 degrees F)

1 1/2 tablespoons olive oil

1/2 cup cold water

1 2/3 cups unbleached all-purpose flour, plus flour for kneading

3/4 teaspoon salt

 

In a large mixing bowl, stir the yeast into the lukewarm water. Let stand until creamy, about 10 minutes. Stir in the olive oil and the cold water, and then whisk in 1/2 cup of the flour and the salt, stirring until smooth. Stir in the remaining flour, 1/2 cup at a time, until the dough comes together in a rough mass. On a lightly floured work surface, knead the dough until smooth and velvety, 8 to 10 minutes. It will be soft. Cover loosely with a kitchen towel and let rest for 15 minutes. Divide into 2 equal portions, knead briefly, then roll each portion into a smooth, tight round ball. To use the dough immediately, sprinkle a little flour on the work surface and set the balls on it. Cover them with a kitchen towel and let rise for 1 hour, then stretch and top the dough as directed in each recipe. You may also store one or both balls of dough until ready to use. For short-term storage and for a slow rise resulting in more flavor, place the dough balls on a small baking pan lined with a kitchen towel, cover them with a second towel and refrigerate for up to 48 hours; remove from the refrigerator and let stand at room temperature for 10 to 15 minutes before forming the pizza. For longer storage, slip each flour-dusted ball into a plastic freezer bag, seal tightly and freeze for up to 1 month. Before use, place the frozen dough in a lightly oiled bowl, cover loosely with plastic wrap, and let thaw overnight in the refrigerator or for about 2 hours at room temperature. The thawed dough should be puffy and soft to the touch.

Mega Meatball Pizza

Mega Meatball Pizza

1 pizza dough, store bought or from your favorite pizza shop

A palm full all-purpose flour or cornmeal

Extra-virgin olive oil, for drizzling, plus 2 T. – 2 turns of the pan

2 T. finely chopped rosemary leaves, a couple of sprigs

Coarse salt

1 1/2 lb. ground sirloin

1 medium onion, finely chopped

4 to 6 cloves garlic, finely chopped

Black pepper

1 (6-oz.) can tomato paste

1/2 C. grated Parmigiano-Reggiano

A handful flat-leaf parsley, chopped

1 tsp. dried oregano

3/4 lb. fresh mozzarella or brick mozzarella, your choice, sliced or grated

 

Preheat oven to 425 degrees F. On a round pizza stone or pan or on a rectangular baking sheet, using flour or cornmeal to dust the dough, spread out the dough to form your crust. If you are using a baking sheet, drizzle pan with extra-virgin olive oil then set crust in place. Poke the pizza dough in several areas with the tines of a fork. Drizzle the dough with extra-virgin olive oil then season it with finely chopped rosemary and a little salt. Place in oven 10 minutes. Heat a large skillet over medium high heat. Add 2 T. extra-virgin olive oil, 2 turns of the pan, then the meat. Brown and crumble meat a couple of minutes, then add onions and garlic. Season the meat with salt and pepper then work in the tomato paste using the back of a wooden spoon to combine. Stir in the cheese, parsley and oregano. Remove pizza crust from oven and top with meat. Arrange cheese over the pizza, working to edges. Return the pizza to the oven and bake until cheese is golden, another 10 to 12 minutes.

Too-Much-Butter Garlic Knots

Too-Much-Butter Garlic Knots

Too-Much-Butter Garlic Knots

 

Store Bought Pizza Dough

1 cup melted butter,

2 tablespoons chopped parsley,

2 teaspoons garlic powder

pinch kosher salt.

Parmesan

 

Before you begin, leave your dough out at room temperature for at least an hour so that it’s pliable enough to work with. Heat your oven to 400º and line two baking sheets with parchment paper so that you’re ready to go when your garlic knots are done! Then, melt the butter in a small pot and add garlic and salt. Cook over low heat until the mixture starts to froth around the edges, and then immediately remove it from the stove and set it aside for later. Make sure your work surface is lightly dusted with flour so the dough doesn’t stick, then stretch the dough into a rectangle about 12” x 10”. Don’t worry if it’s not exactly perfect! Use a pizza wheel or a knife to cut the dough into quarters. Then, cut each quarter into four vertical dough strips. Each strip will be around 6” long. To shape your knots, work with the dough strips one at a time. Roll a strip into a rope and then tie it into a knot. Either tuck the ends into the center of the knotted dough ball or leave them loose (either way is fine!) and then place it on your prepared baking sheet. Brush each knot with your prepared garlic butter—making sure not to get too many garlic pieces on the dough, or they’ll likely burn in the oven—and reserve about 2/3 of the garlic butter for later use. Bake the knots for 15-20 minutes, until they’re golden brown all over. As they bake, mix the parsley into your butter mixture.   Toss the warm knots with the garlic-parsley mixture and sprinkle them with Parmesan cheese just before serving.

Mexi-Cheese Sticks

Mexi-Cheese Sticks

1 T. all-purpose flour
10 ounces ready-made pizza dough (unbaked)
1 tsp. mild or hot chili powder
1/2 tsp. garlic powder
1 medium jalapeno pepper, seeded, deveined and minced
1 1/2 ounces grated Parmesan cheese
1 1/2 ounces sharp cheddar cheese, finely shredded

Preheat oven to 400oF. Spray baking sheet with nonstick cooking spray. Sprinkle work surface with flour; with rolling pin, roll out dough on prepared surface to form 18 x 11″ rectangle. Beginning at short end, sprinkle half of dough with chili and garlic powders. In small bowl, combine pepper and Parmesan and cheddar cheeses; sprinkle over seasoned half of dough. Fold unseasoned half of dough over seasoned half, forming 9 x 11″ rectangle; press edges together to seal. With rolling pin, roll dough several times to press filling into dough. Cut dough in half, forming two 4 1/2 x 11″ rectangles; cut into forty-eight 4 1/2″ strips. Twist each strip 6 or 7 times; place on prepared baking sheet, pressing ends into pan to hold in place (if any filling escaped while twisting, sprinkle over dough). Bake 15 minutes, until golden brown.

Yield: 8 servings
Calories: 147
Fat: 5g
Fiber: 1g

Ranch Chicken Pizza

Ranch Chicken Pizza

1 (10 ounce) can refrigerated pizza crust dough (or supply your own whole wheat or high fiber crust for a healthier touch)
2 skinless, boneless chicken breast halves
1/2 cup low fat Ranch-style salad dressing
3/4 cup shredded part skim mozzarella cheese
3/4 cup shredded reduced fat Cheddar cheese
1 cup chopped tomatoes
1/4 cup chopped green onions

Preheat oven to 425 degrees F (220 degrees C). Lightly grease a pizza pan or medium baking sheet. Place chicken in a large skillet over medium-high heat. Cook until no longer pink and juices run clear. Cool, then either shred or chop into small pieces. Unroll dough and press into the prepared pizza pan or baking sheet. Bake crust for 7 minutes in the preheated oven, or until it begins to turn golden brown. Remove from oven. Spread ranch dressing over partially baked crust. Sprinkle on mozzarella cheese. Place tomatoes, green onion and chicken on top of mozzarella cheese, then top with Cheddar cheese. Return to the oven for 20 to 25 minutes, until cheese is melted and bubbly.

Crisp-and-Spicy Cheese Twists

Crisp-and-Spicy Cheese Twists

1/4 C. grated Parmesan
1 tsp. paprika
1/8 tsp. ground red pepper
1 (10-oz.) can refrigerated pizza crust dough
Butter-flavored cooking spray

Preheat oven to 425 degrees. Combine first 3 ingredients in a small bowl; stir well, and set aside. Unroll pizza dough, and roll into an 8 x 12-inch rectangle. Lightly coat surface of dough with cooking spray, and sprinkle with 2 T. cheese mixture. Fold the dough in half to form a 6 x 8-inch rectangle. Roll dough into a 12 x 8-inch rectangle. Lightly coat surface of dough with cooking spray, and sprinkle with remaining cheese mixture. Using fingertips, press cheese mixture into dough. Cut the dough into 16 (8-inch-long) strips. Gently pick up both ends of each strip, and twist dough. Place the twisted strips of dough 1/2 inch apart on a large baking sheet coated with cooking spray. Bake at 425 degrees for 8 minutes or until lightly browned. Remove from pan, and cool on wire racks.

YIELD: 16 breadsticks
Serving Size: 1 breadstick

Calories: 68
Fat: 1.1g
Fiber: 0.6g

Garlic and Herb Pizza Dough

Garlic and Herb Pizza Dough

1 T. Active Dry Yeast
1 1/4 C. Warm Water
1/2 tsp. Sugar
2 T. Olive Oil
3 Cloves Garlic, chopped
1 T. Fresh Basil, Chopped
1 tsp. Pepper
3 C. Flour
1 tsp. Salt

Place yeast in 1/4 cup of warm water with the sugar in a mixing bowl. Stir and let stand about 10 minutes, or until creamy and foamy. Add olive oil, garlic, basil, and pepper and stir. Using the bread dough hook on an electric mixer, add flour, one cup at a time. Add salt and mix until a soft dough forms. Place dough on well floured surface and knead to form a smooth, elastic dough, about 3-4 minutes. Place dough in large bowl sprayed with cooking spray, cover, and let rise until doubled in size, about 1 1/2 hours.

Sweet Onion and Gorgonzola Pizza

Sweet Onion and Gorgonzola Pizza

2 T. extra-virgin olive oil (approx)

2 large sweet onions, thinly sliced

1/4 C. granulated sugar

1/4 C. balsamic vinegar

1/4 tsp. salt

1 prepared pizza crust (12 inches/30 cm)

2 T. pine nuts

4 tsp. chopped fresh sage

8 oz gorgonzola cheese, crumbled

 

In large skillet, heat half of the oil over medium-high heat; cook onions, stirring occasionally, for 10 to 12 minutes or until starting to turn golden.  Add sugar and vinegar; cook over medium heat, stirring occasionally, for 20 minutes or until almost no liquid remains. Remove from heat; stir in salt. Let cool. Place pizza crust on baking sheet; brush with remaining oil. Spread onions over top; sprinkle with pine nuts, sage and cheese. Bake in 400°F (200°C) oven for 7 to 10 minutes or until cheese is bubbly. Let stand for 10 minutes before serving.

 

 

Yield:

Calories:

Fat:

Fiber:

 

Pepperoni Pull Bread (Pizza Monkey Bread)

Pepperoni Pull Bread (Pizza Monkey Bread)

2 balls of pizza dough
2 C. shredded Asiago, Parmesan or any other hard cheese
1 pound mozzarella, cut into 1″ cubes
1 package of sliced pepperoni
1/4 C. olive oil
4 cloves fresh pressed garlic
1 tsp. dried oregano

Preheat oven to 375. In a small bowl, combine olive oil, garlic, and oregano. Coat a Bundt pan with one T. this mixture. Cut dough into golf ball sized dough balls. Flatten with hands. Place two pepperoni slices on top and one mozzarella cube. Pinch dough around filling to form a ball. Scatter a handful of Asiago on bottom of Bundt pan. Place one layer of balls on bottom of pan. Brush balls with garlic mixture. Scatter more Asiago on top. Place second tier of balls on top of first. Brush more of the garlic mixture on top and finish off with another handful of Asiago. Shake some more oregano on top to make yourself feel good about adding something green. Bake at 375 for 45 minutes or until golden brown and bubbly.

Asparagus, Spring Cream, Onion, Lemon Pizza

Asparagus, Spring Cream, Onion, Lemon Pizza

Asparagus, Spring Cream, Onion, Lemon Pizza

 

1 ball of dough (about 1-pound/304 g)

⅔ cup (165 ml) Spring Cream (recipe below)

3 ounces (85 g) fresh mozzarella, pinched into small chunks

2 cups (220 g) shredded low-moisture mozzarella (the kinds that come in bags)

About 2 cups (270 g) chopped fresh asparagus

Fine sea salt

3 T. grated hard cheese

Extra-virgin olive oil

1 lemon wedge

2 T. chopped fresh chives

 

Place your stone on the lowest shelf of your oven, then turn your oven to its highest temperature. Most ovens go to 500°F (260°C) and some to 550°F (287°C). Heat your stone for at least one hour before baking. If you’re taking your dough out of the fridge, give it about 15 minutes or so to warm up a bit so it will be easier to work with. It should have doubled in size in the fridge. If it hasn’t, let it sit at room temperature, covered with a slightly damp towel, until it does. Lightly flour your counter and your hands. Flip the dough into the flour bowl so the top side of the dough ball gets dusted first. Flip it once more, making sure that the dough is completely coated. Press the dough down into the flour, then pick it up and place it on the floured countertop. Pressing your fingers firmly into the dough, start by flattening the center and work your way out toward the edge to make it wider, until it’s about 7 to 9 inches (17 to 23 cm) wide. Pushing down on the dough will release some of the gas and actually begin opening up the dough. Be careful not to disturb the outermost lip. This will eventually become your crust. The next step is a bit tricky. Your goal is to take this disc of dough and carefully stretch it to about 14 to 16 inches (35.5 to 40.5 cm) without tearing it or creating a hole. I pick it up with floured hands and begin to gently stretch it over my fists, letting gravity do most of the work. Once you’ve stretched it enough, put the dough back on the counter, making sure there is a generous dusting of flour underneath. Take a few generous pinches of semolina flour and dust your pizza peel. Make sure it’s coated evenly. Gently lift and transfer your dough to the peel. Make sure both your hands and the peel are well-floured. You are now ready to dress your pie. Cover the dough with the spring cream, then add the mozzarellas. Now I like to add a very liberal amount of asparagus. Season with salt. Transfer to the oven and bake for 4 minutes. The crust will rise significantly. Then change the oven setting from bake to broil, cooking the pizza from the top down until the crust begins to blister. The residual heat of the stone will continue to cook the bottom. (If your broiler is at the bottom of your oven, skip this step and continue to bake the pizza as described.) I cook all my pizzas until they’re well done, which could take up to 10 minutes total (sometimes less). Just keep checking so you don’t burn it. Look for the cheese to color and the crust to turn deep brown. It may blacken in spots, and that’s okay. Finish with the grated hard cheese, a drizzle of olive oil, a spritz of fresh lemon juice from the wedge, and the chives.

 

Spring Cream

 

1 handful of basil (10 to 20 leaves)

½ cup (25 g) chopped fresh fennel fronds

½ cup (25 g) chopped fresh chives

Zest and juice of 1 lemon

1 large clove garlic, pressed or minced

Fat pinch of red pepper flakes

4 cups (960 ml) heavy cream

Fine sea salt and freshly ground black

pepper to taste

 

Combine all the ingredients in a food processor. Blend until slightly emulsified. It will keep in the refrigerator for about 5 days.

Best Pizza Dough, Period

Best Pizza Dough, Period

Best Pizza Dough, Period

 

Makes two 1-pound (454-gram) balls

(each makes a proper 16-inch 140.5-cm pie)

 

Important note while making dough: Turn your phone off and don’t speak; it’s a great time to listen, it’s a great time for new ideas, it’s not busy, you are present, and you are somewhere else. Making dough should be a calming, meditative process and a great time to think of new ideas about pizza, or about life in general.

 

114 cups (355 g) cool water

2 tsp. sugar

About 14 tsp. active dry yeast

1 T. extra-virgin olive oil

314 cups (500 g) all-purpose or bread flour

1 T. + 14 tsp. fine sea salt

 

Pizza is bread. It’s really simple and a little complicated at the same time. Dough takes planning to develop good flavor, and if you do it right you’ll thank me later. You can make dough with a sourdough starter, but I’ve found that a nice, slow fermentation is more consistent and the results are always perfect. Sourdough can be unpredictable. Find yourself a nice all-purpose or bread flour. I use organic flour, but regular King Arthur will do fine. Traditionally, four ingredients are used in making dough (flour, water, salt, and yeast), but we’re adding sugar to help with fermentation and a little oil to relax and fatten the dough. It took me a couple of years to come up with this process, which produces a dough with excellent flavor, a crispy exterior, and a chewy interior. These measurements are in metric, as traditional Italian recipes always are. This is how I initially learned how to do it. They are more exact, which is vital in baking.