Pizza Recipes – homemade pizza, how to make pizza

605 Whole Wheat Pizza Crust Recipe
* 1 teaspoon white sugar
* 1 1/2 cup warm water (110 degrees F/45 degrees C)
* 1 tablespoon active dry yeast
* 1 tablespoon olive oil
* 1 teaspoon salt
* 2 cups whole wheat flour
* 1 1/2 cup all-purpose flour

In a large bowl, dissolve sugar in warm water. Sprinkle yeast over the top, and let stand for about 10 minutes, until foamy.
Stir the olive oil and salt into the yeast mixture, then mix in the whole wheat flour and 1 cup of the all-purpose flour until dough starts to come together. Tip dough out onto a surface floured with the remaining all-purpose flour, and knead until all of the flour has been absorbed, and the ball of dough becomes smooth, about 10 minutes.

Place dough in an oiled bowl, and turn to coat the surface. Cover loosely with a towel, and let standing a warm place until doubled in size, about 1 hour.
When the dough is doubled, tip the dough out onto a lightly floured surface, and divide into 2 pieces for 2 thin crust, or leave whole to make one thick crust. Form into a tight ball. Let rise for about 45 minutes, until doubled.

Preheat the oven to 425 degrees F (220 degrees C). Roll a ball of dough with a rolling pin until it will not stretch any further. Then, drape it over both of your fists, and gently pull the edges outward, while rotating the crust. When the circle has reached the desired size, place on a well oiled pizza pan. Top pizza with your favorite toppings (sauce, cheese, meats, or vegetables).
Bake for 16 to 20 minutes
(depending on thickness) in the preheated oven, until the crust is crisp a nd golden at the edges, and cheese is melted on the top.


Basic Pizza Dough Recipe
* 2 packages dry yeast
* 1 1/2 cup lukewarm water
* 4 cups flour
* 1 teaspoon salt
* 1/2 teaspoon sugar
* 1 tablespoon olive oil

Dissolve yeast in water; set aside for 5 minutes, stirring occasionally. Combine flour, salt, sugar and oil in bowl; make a well in the center. When water/yeast mixture is bubbly, pour into center of well. Start kneading dough, bringing flour toward center of bowl; gradually increase kneading mtion.
If dough feels dry, add a little more water; if it feels sticky, add more flour. Knead vigorously until dough is smooth and elastic. Roll into ball; cover with a damp cloth. Let rest for about 20 minutes in warm place. Beat dough with your palm to expel gas formed while fermenting. Roll dough a gain into ball; place in greased bowl. Baste with oil. Cover with plastic wrap; store in refrigerator.

When ready to use, place dough on floured counter top or table. Flatten with your hands, working from center out (a rolling pin may do also). Push dough evenly onto greased cookie sheet or pizza pan, forming a 12-inch circle with edges thicker than middle. Apply favorite topping in desired amounts. Bake in hot oven (475 to 500 degrees) until golden brown.


Basic Pizza Dough Recipe1
* 4 1/2 cups Unbleached all-purpose White flour
* 1 teaspoon Salt
* 1/4 cup Olive oil
* 2 packages Dry yeast
* 1 1/2 cup Warm water
* 2 teaspoons Light brown sugar

Measure 1/2 cup warm water (110 F) into 2 cup container and stir in the brown sugar. (Make sure water is warm, not hot – too hot will kill the yeast). Dissolve the 2 packages of dried yeast in the water and set it aside for 5 minutes. Will become frothy. (about 2 cups worth!)
Sift 4 cups of the flour and the salt into a large mixing bowl. Make a depression in the middle of the flour and pour in 3/4 of the olive oil and 1 cup of warm water. When the yeast is ready, add it also.

Dust your kneading surface with flour, then mix the ingredients in the bowl with your hands. Place dough ball on the floured surface and knead from 8 to 10 minutes. Add flour to the kneading surface if the dough is too sticky or wet. Eventually the dough will become elastic.

Rub the insides of a clean bowl with the remaining olive oil and place the dough in it, coating the dough with olive oil by turning it in the bowl. Cover with a clean cloth and let rise in warm, draft- free place until double in size, 1 1/2 hours to 2 hours. An oven with the light on or a lit burner pilot will provide suitable heat for rising dough. When dough has risen, divide into two halves, then roll each out on floured surface. A round shape may be cut out with table knife using 12″ bowl or plate as template.


Basic Pizza Dough Recipe2
* 3 1/4 cups unbleached flour
* 2 teaspoons salt
* 1 cup warm water
* 1 envelope active dry yeast
* 3 tablespoons olive oil
In a bowl, combine the flour and salt, and mix thoroughly. In a separate stainless steel bowl, combine the water and yeast, and using a whisk, add 2 tablespoons of oil. Let rest for 5 minutes. Pour the water into the center of the flour, and with a spatula, stir to combine well into a sticky mass. Pour this mass out onto a lightly floured surface and begin to knead the dough by working the dough with the heel of the palm of your hand. Push outward and pull the inside edge over the top. Repeating the process over again to create a smooth ball of dough free of stickiness. Place the ball of dough into a clean stainless steel bowl that has been brushed with the remaining 1 tablespoon of olive oil. Cover with a clean cloth and let rise at room temperature for 1 1/2 hours or until it has doubled in size. When the dough has risen it can be divided in half and the two pieces formed into two balls which will later be patted into the traditional pizza shape.


Boboli Pizza Crust Recipe
* 1 package Dry Yeast
* 1/4 cup Water
* 2 1/4 cups Warm water
* 6 tablespoons olive oil, + extra for pans
* 6 cups Flour
* 1 teaspoon Salt
Dissolve yeast in warm water (1050F is perfect). Let it sit for two minutes. Add the rest of the ingredients and mix well. Turn out onto board and knead for ten minutes. Place back in bowl covered with a damp towel and let rise 30 to 40 minutes.
Divide dough into 3 parts and place in 3 olive-oiled pie pans.
Dimple dough with fingers. Place on top the following mixture: Coarse sea (or Kosher) salt, fresh ground pepper, chopped rosemary and thyme. If herbs are dried, soak them in water for 10 minutes and then pat dry on paper towels.
Let rise 50 to 60 minutes.

Bake at 350 F for 25 minutes. May dip in olive oil.


Boboli Type Pizza Crust Recipe
* 1 cup water
* 3 cups all purpose flour
* 1 teaspoon salt
* 2 tablespoons olive oil
* 1 tablespoon sugar
* 2 teaspoons Red Star active dry yeast
* 1 teaspoon minced garlic
* 2 teaspoons parmesan cheese
* 1/2 teaspoon Italian seasoning
* parmesan cheese to sprinkle
Add all ingredients (except) second parmesan cheese to bread maker in order listed by your manufacturer. It is a good idea to put the garlic down inside the flour so it does not slow the yeast. Set bread maker on dough setting. When complete, form two crusts on pizza pans, sprinkle with parmesan cheese, cover and let rise again. Bake 5-10 minutes at about 450 F until light brown. Cool. Wrap tightly in foil and freeze until you get the pizza urge. Great to have around for easy last minute dinners. Good way for kids to make pizza too.


Classic Pizza Crust Recipe
* 1 package active dry yeast
* 2 1/2 cups sifted flour
* 1 teaspoon salt
* 1 cup warm water
* 1 tablespoon cooking oil
In a large mixing bowl, combine the yeast, 1 cup of flour, and the salt. Mix. Next, add the water and oil. Beat on low speed for 30 seconds. Scrape the sides of the bowl and continue to beat on high speed for 3 minutes. By hand, stir in enough flour to make the dough stiff. Knead until smooth which can take up to 10 minutes. Place in a well greased bowl and turn the dough until it is lightly greased.
Cover and let rise for about 1 1/2 hours or until the dough has doubled in size. Punch it down and chill for 2 hours. Cut the dough in half. On a floured surface, roll the halves into 12 inch circle and about 1/8 inch thick. Brush the surfaces of the dough with olive oil and add the toppings of your choice. Cook at 425* for 25 minutes.


Cornmeal Pizza Crust Recipe
* 1 cup warm water
* 1/4 teaspoon salt — optional
* 2 1/2 cups all-purpose flour — divided
* 1 cup cornmeal — plus
* 1 tablespoon cornmeal — divided
* 2 tablespoons sugar or honey
* 2 teaspoons active dry yeast
Measure carefully, placing all ingredients except 1 tablespoon cornmeal in bread machine pan in order specified by owner’s manual. Program basic dough cycle setting; press start. Remove dough fr om bread machine pan; let rest 2 to 3 minutes.
Pat and gently stretch dough into 14- to 15-inch circle. Spray a 14-inch pizza pan with nonstick cooking spray; sprinkle with remaining 1 tablespoon cornmeal. Press dough into pan.

Follow topping and baking directions for individual recipes. 1 14-inch crust makes 8 servings

Deep Dish Pizza Crust Recipe
* 3 cups all-purpose flour
* 1/8 cup olive oil
* 2 jumbo eggs — room temperature
* 2 tablespoons thyme
* 1 cup warm water
* 1 package rapid rise yeast
* 2 teaspoons sugar
Whisk together water, yeast and sugar in a bowl and set aside to proof for 10 minutes. In a large bowl sift together flour and salt and sprinkle in thyme. Mix eggs into yeast mixture. Pour liquid into dry ingredients and mix until a soft sticky dough forms. remove dough to a lightly floured surface and knead 5 minutes, until dough is no longer sticky.
Place in a well oiled bowl, turning to coat all sides, cover and allow to rise until doubled in bulk 2 – 3 hours.
Punch dough down and place into a well oiled 12″ pizza pan. using your hands, move dough around the bottom of the pan and 2/3 the way up the sides. Set aside and let rise 10 minutes. Brush crust lightly with olive oil and add toppings.


Easy Pizza Dough Recipe
* 3 1/2 cups unbleached, all-purpose flour
* 2 packages dry active yeast
* 1 teaspoon salt
* 1/2 teaspoon sugar
* 1 1/2 cup lukewarm water from the tap
* 1/2 teaspoon olive oil
* Flour, for the work surface
* Cornmeal, to dust
In a mixing bowl fitted with a dough hook, place flour, yeast, salt and sugar. While mixer is running, gradually add water and knead on low speed until dough is firm and smooth, about 10 minutes. Turn machine off. Pour oil down inside of bowl. Turn on low once more for 15 seconds to coat inside of bowl and all surfaces of dough with the oil. Cover bowl with plastic wrap. Let dough rise in warm spot until doubled in bulk, about 2 hours. Preheat oven to 500 degrees F. If using a pizza stone, place stone in oven on bottom rack, preheat oven 1 hour ahead. Punch dough down, cut in half. Place half of the dough on generously floured work surface. By hand, form dough loosely into a ball and stretch into a circle. Using floured rolling pin, roll dough into large circle until very thin. Don’t worry if your circle isn’t perfect and if you get a hole just pinch the edges back together. To prevent dough from sticking to counter, turn over the dough and sprinkle with flour. Also, flour the counter top and rolling pin as needed. Sprinkle pizza peel or cookie sheet generously with cornmeal. Transfer dough to pizza peel or cookie sheet with no lip. Add toppings. Slide dough onto pizza stone or place cookie sheet with pizza on bottom rack. Bake 10 to 12 minutes or until golden. Roll out remaining dough and top with desired toppings or freeze in freezer bags.


Heart Shaped Pizza Recipe
* 1 cup water
* 2 tablespoons milk
* 2 teaspoons sugar
* 1 1/4 teaspoon salt
* 1 tablespoon shortening
* 1 tablespoon olive oil
* 1 tablespoon durum semolina (or corn meal)
* 1 cup unbleached all-purpose flour
* 2 cups unbleached bread flour
* 1 1/4 teaspoon yeast
Place water, milk, sugar, salt, shortening and olive oil in bowl of food processor and pulse to dissolve sugar and salt.
Add yeast, semolina or corn meal, bread flour and all purpose flour. Process until a soft ball forms. Remove from machine and allow to rest, covered with a towel, about 45 minutes.

OR to make by hand: Use only all-purpose flour. Place water, milk, sugar, salt, shortening and olive oil in bowl and dissolve sugar and salt. Stir in yeast, semolina or corn meal, all purpose flour and knead to form a soft, but not-too sticky dough (8-10 minutes). Allow to rest, covered with a towel about 45 minutes.
Deflate dough very gently before using and allow it to rest 15 minutes more before using in a recipe. You may refrigerate dough in an oiled plastic bag for up to two days.

Shape dough into a heart. Top with your favorite sauce and toppings. Bake in a hot oven 425 – 4 50°F. for 15 – 20 minutes.


Herb Pizza Dough Recipe
* 1 package Active Dry Yeast
* 1 teaspoon Sugar
* 7/8 cup Warm Water — 110 degrees
* 1/4 cup Italian Seasoning
* 2 1/4 cups Flour
* 1 tablespoon Flour
* 1/2 teaspoon Salt
* 1 tablespoon Garlic Olive Oil — as needed
* Oil And Cornmeal For Pan
Stir together the yeast,sugar and warm water. Let stand until foamy, about 10 minutes. In the work bowl of a food processor fitted with the steel blade, chop the herbs. Turn off machine.Add fl our and salt.

Turn the machine on and off a couple of times. While the machine is running, add yeast. Process until the dough forms a ball at the side of the bowl. Add garlic olive oil and process for 30 to 40 seconds more.
Transfer dough to a bowl that has been oiled with olive oil. Turn the dough until the entire surface has been coated with the oil. Cover bowl with a damp towel and allow to rise in a warm draft free p lace for 1 hour or until doubled.
Roll out on a lightly floured surface and if dough is too elastic, try tossing it from hand to hand to flatten it out. Lightly grease the pizza pan with a little oil and sprinkle with cornmeal. Place the dough on the pizza pan and trim the edges. Bake for 10 minutes @ 425 degrees.
Remove from oven, lightly brush the crust with a little more oil. Top as desired. Makes enough dough for one 12″ crust.


Pizza Dough Recipe3
* 1 1/2 teaspoon bread machine yeast
* 3 cups all-purpose flour
* 3/4 cup milk
* 2 tablespoons olive oil
* 1/2 cup lukewarm water
* 1 1/2 teaspoon salt
* pinch sugar
Place all ingredients except water in a food processor. Pulse to mix well. Then turn machine on and drizzle the water in until it forms a ball. Let the ball go around a few times in the machine to knead it a bit. Remove dough onto a floured surface and knead well for a few minutes until elastic.

Place in a greased bowl and let rise until doubled. Remove from bowl and punch down. Cut into 2 pieces and roll out into 4 medium size crusts, enough to feed 4 people. Turn oven on and preheat at 400°F for 30 minutes, if using pizza stone. If no stone, preheat oven to 400°F for 10-15 minutes. Place pizza crust on the back of a baking sheet that has been covered with a sprinkling of cornmeal. Place in oven and bake for 8 minutes. Remove and cover with toppings. Place back in oven and bake for 8 more minutes until crust is golden and cheese is bubbly.


New York Style Pizza Dough Recipe
* 1 1/2 cup warm water
* 2 1/2 teaspoons granulated sugar
* 2 1/2 teaspoons salt
* 1 tablespoon olive oil
* 4 1/2 cups all-purpose flour
* 1/2 teaspoon active dry yeast
* 1/2 cup cornmeal
* sauce, cheese, and toppings of your choice

In a large bowl, dissolve sugar and salt in water. Add oil and flour to bowl and stir with heavy spoon for 1 minute. Turn dough out onto a lightly floured surface and press into a circle. Sprinkle yeast evenly over dough and knead for 12 minutes. Divide dough into portions: 4 equal portions for calzones, 3 equal portions for 8″ pizzas, 2 equal portions for 12″ pizzas. Place dough balls in a bowl, cover with plastic wrap, and allow to rise for 1 1/2 hours in a warm location. Place a dough ball on a lightly floured surface and sprinkle a light coating of flour on top. Working from the edges to the center, press dough into a circle. Preheat a pizza stone in a 500 degree oven for 1 hour. Coat a large cutting board with cornmeal and place the flattened dough onto the cornmeal. Spread sauce over crust and top with cheese and desired toppings. Gently shake the cutting board from side to side, assuring it isn’t sticking to the board. For a calzone, fold the crust over in half. Slide the pizza/calzone from the cutting board directly onto the stone in the oven. Bake in 500 degree oven for 20-25 minutes, until crust is golden.


New York-Style Pizza Crust Recipe

* 2/3 cup warm water
* 1/2 teaspoon salt
* 2 1/4 cups all-purpose flour
* 1 teaspoon sugar
* 2 teaspoons active dry yeast
* 1 tablespoon cornmeal — optional

Measure carefully, placing all ingredients except cornmeal in bread machine pan in order specified by owner’s manual. Program dough cycle setting; press start. Remove dough from bread machine pan; let rest 2 to 3 minutes.
Pat and gently stretch dough from edges until dough seems to not stretch anymore. Let rest 2 to 3 minutes more. Continue patting and stretching until dough is 12 to 14 inches in diameter. Spray 12- to 14-inch pizza pan with cooking spray; sprinkle with cornmeal, if desired. Press dough into p an.
Preheat oven to 450°F. Follow topping and baking directions for individual recipes, baking pizza o n bottom rack of oven.


Pizza Crust Recipe
* 0.47 L warm water (110F – 115F)
* 59 milliliters olive oil
* 2 packages yeast
* 1 2/5 L all-purpose flour
* 9 9/10 milliliters of salt yellow cornmeal
Proof yeast with slat in warm water. Mix yeast, water and olive oil, stir in flour 1 cup at a time. Turn out onto floured surface, knead until smooth, 5 to 7 minute, adding flour as necessary. Dough will be soft. Place in oiled bowl, turning to coat all sides, cover with plastic wrap and let rise in warm place until doubled. Punch down and let rest 15 mins. Divide in half an, press out into tow 12 inch round pizza pans or 10x15x1 pans or 1 of each. sprinkled with yellow cornmeal(prevents crust from sticking).


Pizza Dough (Bread Machine) Recipe

* 1 cup water PLUS”PLUS” means this ingredient in addition to the one on the next line, often with divided uses
* 2 tablespoons water
* 2 tablespoons oil
* 3 cups bread flour
* 1 teaspoon sugar
* 1 teaspoon salt
* 2 1/2 teaspoons active dry yeast
Place ingredients in pan in order listed or as directed per machine instructions. Select white dough cycle. Makes two 12 inch regular crusts or one 16 inch deep dish crust. Top with desired to ppings and bake at 400°F for 18-20 minutes or until crust is light brown.


Pizza Dough And Sauce

***Pizza Dough***
* 3/4 tablespoon yeast
* 1 1/2 cup water
* 1 1/2 teaspoon salt
* 3 tablespoons oil
* 4 cups flour

**Pizza Sauce***
* 6 ounces can tomato paste
* 1/2 cup wine or water
* 1 teaspoon oregano
* 1 teaspoon salt
* 1 tablespoon sugar
* 1 tablespoon vegetable oil or olive oil
* 1 1/2 tablespoon parmesan cheese
Dissolve yeast in water (You can add a pinch of sugar). Stir in salt, oil and half of flour. Gradually add remaining flour, mixing well. Knead 8-10 minutes or until smooth and elastic. Place in greased bowl and let rise until double (1/2-1 hour). Punch down and let rise again until double.
Punch down and divide. Panout on pizza pans. Top with pizza sauce & toppings. Bake at 400 for 2 0-25 minutes. Pizza Sauce: Mix all ingredients together, blending well (You can also add a few sprinkles of garlic powder if you want).
Top with meats, cheese and other top pings.

Polenta Pizza Crust Recipe
* 1 tablespoon Active dry yeast
* 1 tablespoon Barley malt extract
* 1 cup warm water
* 3/4 cup semolina
* 1 cup unbleached all purpose flour
* 3/4 cup polenta/corn meal
* 1 teaspoon salt
* 3 tablespoons extra virgin olive oil
In a large bowl or electric mixer, dissolve the yeast and barley malt in warm water. Add the semolina, flour, polenta, salt, and olive oil. Combine well. Knead the dough until it is shiny and smooth, adding flour as needed.. Place the dough in a lightly oiled bowl, cover with plastic wrap a nd let rise until doubled, about 2 hours.
When dough has risen, punch down and roll out to a large circle and transfer to a baking sheet or pizza pan. Top with any preferred topping and bake in a preheated 425F oven for 20 – 25 minutes. This is good topped with roasted veggies.


Pourable Pizza Crust Recipe
* 3 tablespoons Instant High-Active dry yeast
* Warm water (110 degrees F)(just enough to dissolve the active yeast)
* 7 pounds All-purpose or bread flour
* 1 package (1 lb 2 1/2 oz.) Instant nonfat dry milk
* 8 3/4 ounces Sugar
* 1 1/4 teaspoon Salt
* 1/8 cup Olive oil
* Cornmeal
Dissolve dry yeast in warm water.=20 Let stand 5 minutes. Place flour, milk, sugar, and salt in mixer bowl. Using a whip, blend on low speed for 8 minutes. Add dissolved yeast and oil. Blend on medium speed for 10 minutes. Batter will be lumpy. Oil three sheet pans (18″ x26″ x1″). Sprinkle each pan with 1 oz (approximately 3 Tbsp) cornmeal. Pour or spread 3 lb 6 oz (1 1/2 quart) batter into each pan. Let stand for 25 minutes. Bake until crust is set: Conventional Oven: 475 degrees F, 10 minutes. Convection Oven: 425 degrees F, 7 minutes. Top each prebaked crust with desired topping. Bake until heated through and cheese is melted: Conventional Oven: 475 degrees F, 10-15 minutes. Convection Oven: 425 degrees F, 5 minutes.


Soft Pizza Dough Recipe
* 1 frozen loaf bread dough
The best pizza dough I have used is thawed out frozen bread dough. Allow dough to defrost. Roll out to fit pan.


Thin Crust Pizza Dough Recipe
* 3 cups bread flour
* 7/8 cup warm water
* 1 tablespoon vegetable shortening (Crisco)
* 1 teaspoon active dry yeast
* 1 teaspoon salt
* 1/2 teaspoon sugar
In a heavy-duty stand mixer fitted with dough hook, add the water, shortening, yeast, and sugar. Mix thoroughly until yeast has fully dissolved. Add flour and salt. Mix on low until most of the flour and water has mixed, then continue kneading for 10 minutes. The dough will be loose and scrappy at first and will eventually form a cohesive ball. There should be no raw flour or crumbs remaining in the bowl.

The dough will be somewhat dry and dense. Place the dough ball into a large bowl and cover tightly with plastic wrap. Let the dough rise for 24 hours in the refrigerator before using. Please note that I cannot over-emphasize the importance of a 24-hour rising time since it is absolutely essential so that the dough will develop its signature texture and, more importantly, its unique flavor! Do not skip this step! Preheat your oven to 500 F about one hour before you plan to bake the pizza. Turn the dough out onto a large surface and dust with flour. Using a heavy rolling pin, roll the dough out very thin to form a 24-inch or larger circle. If you’re using a cutter pizza pan (recommended), dust the pan lightly with flour, place the dough in the pan and dock. Use the rolling pin to trim off the excess dough drooping over the sides of the pan. If you wish to cook the pizza directly on a pizza stone (not using a pan), then place the dough on a dusted pizza-peel, dock, and fold the edge over 1-inch a ll the way around and pinch it up to form a raised lip or rim.

Next, precook the crust for 4 minutes before adding any sauce or toppings. Remove the crust from the oven and pop any large air pockets that may have formed.
Add your sauce, shredded mozzarella cheese, and your favorite toppings. Continue baking, rotating the pan half way through so that it cooks evenly, until crust is sufficiently browned and crisp, about 10 to 15 minutes. Remove the pizza from the oven and slide pizza out of cooking pan onto a large wire cooling rack or cutting board. Allow to cool for 5 minutes before transferring to a serving pan. This step allows the crust to stay crisp while it cools, otherwise the trapped steam will soften the crust. Once cool, us e a pizza cutter to slice the pie into pieces and enjoy!


Whole Wheat Pizza Crust Recipe
* 1 1/4 cup warm water
* 1/4 teaspoon salt — optional
* 2 tablespoons honey or sugar
* 2 cups all-purpose flour — divided
* 1 cup whole wheat flour
* 2 teaspoons active dry yeast
* 1 tablespoon cornmeal
Measure carefully, placing all ingredients except cornmeal in bread machine pan in order specified by owner’s manual. Program dough cycle setting; press start. Remove dough from bread machine pan; let rest 2 to 3 minutes. Pat and gently stretch dough into 14- to 15-inch circle. Spray 14-inch pizza pan with nonstick cooking spray; sprinkle with cornmeal, if desired. Press dough into pan. Follow topping and baking directions for individual recipes. 1 thick 14-inch crust is 8 servings


Authentic Homemade Pizza Sauce Recipe
* 1 medium onion, finely chopped
* 2 tablespoons olive oil
* 500 grams can whole/chopped Italian plum tomatoes
* 2 teaspoons concentrated tomato puree
* 1 tablespoon white wine vinegar
* 3 teaspoons sugar
In a large saucepan, gently saute the onion in the oil until transparent. Add the tomatoes and bring to the boil. Once simmering, add the tomato puree, the vinegar and sugar. Simmer for a full hour, using a wooden spoon to break up any tomato pieces. If the sauce still has pieces of tomato, pass through a sieve before bottling and storing in the refrigerator for up to two weeks. Spread thinly on pizza, use over pasta with a grated, strong, hard cheese, or use as a base for more complex meat sauces for pasta.


Basic Pizza Sauce Recipe
* 35 ounces canned whole tomatoes
* 1 teaspoon basil
* 1 clove garlic, peeled & crushed
* 2 tablespoons tomato paste
* salt and pepper — to taste
Pour the contents of the tomato can into a 2-quart, heavy non-aluminum saucepan and coarsely crush the tomatoes with a fork. Add the herbs, garlic, tomato paste, salt, and pepper. Bring to a bubble over medium heat, stiring to mix the seasonings.
As soon as the sauce begins to bubble, turn the heat to low and maintain the sauce at a gentle simmer. Cook, uncovered, stiring from time to time, for a minimum of 15 minutes and a maximum of 1 hour.


Firehouse Pizza Sauce Recipe
* 1 (6 ounce) can tomato paste
* 3/4 cup warm water (110 degrees F/45 degrees C)
* 3 tablespoons grated Parmesan cheese
* 1 teaspoon minced garlic
* 1 tablespoon Honey or Splenda if you would like low carb
* 1 teaspoon anchovy paste (optional)
* 3/4 teaspoon onion powder
* 1/4 teaspoon dried oregano
* 1/4 teaspoon dried marjoram
* 1/4 teaspoon dried basil
* 1/4 teaspoon ground black pepper
* 1/8 teaspoon cayenne pepper
* 1/8 teaspoon dried red pepper flakes
* Salt to taste
D irections:
In a small bowl, combine tomato paste, water, Parmesan cheese, garlic, Splenda, anchovy paste, onion powder, oregano, marjoram, basil, ground black pepper, cayenne pepper, red pepper flakes and salt; mix together, breaking up any clumps of cheese. Sauce should sit for 30 minutes to b
lend. spread over pizza dough and prepare pizza as desired.


Pizza Sauce Recipe
I ngredients:
* 1/2 onion, minced
* 1 or more cloves garlic, finely minced
* 2 tablespoons olive or vegetable oil (more if needed)
* 1 can tomato sauce (16 oz.)
* 1 can tomato paste (6 oz.)
* 2 teaspoons sugar (optional) it takes out the bitterness of the tomato
* 1 teaspoon basil – dried
* 1 teaspoon oregano – dried
* 1/2 teaspoon salt
D irections:
Mince onion and garlic. Saute in olive oil until onion is clear and tender. Add rest of the ingredients to skillet and simmer for 15-20 minutes. Makes enough sauce for 2 pizzas. Also makes anice sauce for breadsticks and calzones.


Pizza Sauce Recipe
* 1 can (15 oz.) tomato sauce
* 1 tablespoon oregano
* 1 tablespoon basil
* 1 teaspoon garlic powder
* 1/2 teaspoon onion powder
* 2 tablespoons brown sugar, if desired
* 1 teaspoon salt
* 1/2 teaspoon pepper
D irections:
Combine ingredients in a small saucepan and cook over low heat. Spread on two pizza crusts; top w
ith favorite toppings.

Pizza Sauce Recipe
* 1 large onion
* 2 cloves garlic
* 1 teaspoon tomato puree (tomato paste)
* 1 can (14 oz size) chopped tomatoes
* Seasoning
Chop onion and garlic, microwave for five minutes (omit this step if you don’t have a microwave; it isn’t essential but it makes the sauce quicker to cook).
Transfer to saucepan, add tomato puree and stir. Add tinned tomatoes. Season, bring to boil, and simmer for about 15-20 minutes until it has reduced to a jammy consistency. For seasoning, I use salt, freshly milled black pepper, Worcestershire sauce and some sort of herbs; fresh basil if I have it, or dried Italian seasoning.


Pizza Sauce II Recipe
* 3 tablespoons olive oil * 3 cloves garlic, minced * 28 ounces can whole cooked tomatoes * 1 tablespoon dried oregano * 1 teaspoon dried basil * Salt and pepper to taste
W arm olive oil with garlic on medium heat. Stir and cook for 2 to 3 minutes.
Add drained and seeded tomatoes along with salt, pepper, oregano and basil then stir and cook for 15-20 minutes until thick enough to spread over pizza dough.


Pizza Sauce III Recipe
* 2 cans (6 ounce) tomato paste
* 2 cloves garlic
* 3 tablespoons dried parsley flakes
* 4 teaspoons dried onion flakes
* 1 teaspoon dried oregano
* 1 teaspoon dried basil
* 2 cups water
Combine tomato paste, garlic, parsley flakes, onion, oregano, basil and water in 2 quart saucepan. Cook over medium high heat until mixture boils.
Reduce heat to low and simmer 10 minutes. Cool slightly and spread on pizza crust; top as desired and bake.


South Beach Diet Simple Pizza Sauce Recipe
* 1 tablespoon tomato paste
* 1 cup tomato puree
* 1/8 teaspoon crushed red pepper flakes
* 2 teaspoons dried oregano
* 2 teaspoons dried basil
* 2 teaspoons dried thyme
Combine all in small saucepan and cook over low heat for 15 minutes, or until sauce thickens.


White Pizza Sauce Recipe
* 6 tablespoons butter
* 6 tablespoons olive oil
* 2 tablespoons white wine
* 1 teaspoon rosemary
* 1 teaspoon basil
* 2 cloves garlic; minced
Saute garlic in butter and olive oil. Add all other ingredients and simmer for 15 minutes.

White Pizza Sauce Recipe
* 1/3 cup flour
* 3/4 teaspoon salt
* 1/8 teaspoon pepper
* 1/8 teaspoon paprika
* 1/8 teaspoon onion powder
* 2 cups milk
* 1 tablespoon butter
Put first 5 ingredients in a saucepan. Gradually whisk in milk until no lumps remain. Heat and stir until boiling and thickened. Stir in butter until melted. Spread on pizza crust; top with favorite toppings. Great with grilled chicken strips on top!


A-1-Derful Mini Pizzas Recipe
Ingredients: 3/4 pound ground beef 1/4 cup minced onion 1 can (6 oz. size) tomato paste 3 tablespoons A.1. Steak sauce 1 teaspoon Italian herb seasonings 6 English muffins, split and toasted 2cups sliced mozzarella cheese grated parmesan cheese 1 /4 cup sliced green onion
In med. skillet, cook and crumble meat until no longer pink; drain. Add onion and cook until soft. Mix in tomato paste, steak sauce and Italian herb seasoning; cook until mixture simmers.

Spread muffin halves with meat mixture. Top with cheeses and green onion. Place on baking s heet. Broil 2 to 4 minutes or until cheese is melted.


Alastian Bacon and Fresh Cheese Tart Recipe
Ingredients: 1 package active dry yeast 1/2 cup warm water 4 cups bread flour, plus flour for dusting 1 1/2 cup cold water 1 tablespoon kosher salt oil, for bowl 1/4 pound slab bacon, cubed 1 tablespoon olive oil 1 1/2 cup thinly sliced yellow onions 3 tablespoons yellow cornmeal, for dusting pan 1 large egg 1 tablespoon all-purpose flour 1/4 cup grated Gruyere cheese 2 tablespoons water

***Fromage Blanc***
3/4 cup whole milk ricotta cheese 3 tablespoons plain yogurt pinch salt

The flammekueche, or “flaming tart,” is the Alsatian version of pizza. Throughout the region, you’ll find rustic restaurants that make a specialty of the dish. The floppy tarts are brought out from the wood-burning oven on a wooden peel, slid directly onto the table, and devoured while they are almost to hot to handle.

In a large mixing bowl, combine yeast and the warm water Let stand for 5 minutes Stir with a fork to blend Add 1/2 cup of the bread flour and blend well Cover and let stand 45 minutes Add the cold water and salt Begin adding bread flour 1 cup at a time, stirring well after each addition When dough becomes too stiff to stir, transfer to a lightly floured surface and knead until smooth and shiny (7 to 10 minutes) Place in a lightly oiled bowl and turn to coat dough with oil Cover and let rise until doubled in bulk, about 1 3/4 hours In a medium skillet over moderate heat, render bacon in olive oil until bacon fat is melted and bacon is browned Transfer bacon to a plate with slotted spoon and add onion to skillet Saute until slightly softened (about 5 minutes) Cool to room temperature Preheat oven to 425 F Dust a pizza stone or heavy baking sheet with cornmeal Whisk together Fromage Blanc, egg, and the 1 Tbsp flour Punch down dough and roll into as large a circle or rectangle as will fit on the baking sheet Transfer to prepared baking sheet Spread with Fromage Blanc mixture to within 3/4 inch of edge Top with onions and rendered bacon and sprinkle with grated cheese Brush edge of dough with the 2 Tbsp water Bake until golden brown (1 5 to 20 minutes)


Artichoke Turkey Pizza Recipe
* 1 baked thin Italian pizza crust (12 inch size)
* 1 1/2 cup shredded Mozzarella cheese
* 1 can (14.5 ounce size) diced tomatoes with basil, garlic, and oregano, drained
* 1 cup chopped cooked turkey
* 1 can (14 ounce size) artichoke hearts, drained, coarsely chopped
* 1 can (2.25 ounce size) sliced black olives, drained
* 1/2 cup shredded Parmesan cheese
P reheat oven to 450 degrees F.
Place crust on ungreased baking sheet. Sprinkle with mozzarella cheese. Top with tomatoes, turkey, artichokes, olives, and Parmesan cheese. Bake 10 minutes, or until cheese is melted.

Arugula And Prosciutto Tortilla Pizzas Recipe
* 2/3 cup diced prosciutto
* 1 medium red onion — chopped fine
* 1/4 cup olive oil
* 2 bunches arugula, coarse stems discarded, washed well, spun dry, and chopped
* 4 (8 1/2-inch) flour tortillas
* 2/3 cup parmesan cheese
— freshly grated
P reheat oven to 400°F.
In a medium heavy skillet cook prosciutto and onion in oil over moderate heat, stirring, until onion is softened. Remove skillet from heat and stir in arugula and salt and pepper to taste.

Arrange flour tortillas on 2 baking sheets and top with arugula mixture and Parmesan.
Bake pizzas on upper and lower racks of oven, switching positions of baking sheets halfway th rough baking, until edges are golden, about 10 minutes.


Bacon Cheeseburger Pizza Recipe
* 1/2 pound ground beef
* 1 small onion, chopped
* 1 pre-baked Italian bread chell crust
* 8 ounces can pizza sauce
* 6 bacon strips, cooked and crumbled
* 20 dill pickle coin slices
* 2 cups shredded mozzarella cheese
* 2 cups shredded cheddar cheese
* 1 teaspoon pizza or Italian seasonings
In a skillet, cook beef and onion until meat is no longer pink and drain then set aside. Place crust on an ungreased 12-inch pizza pan. Spread sauce, top with beef mixture, bacon, pickles and cheeses; sprinkle with seasonings. Bake at 450 for 10 minutes or until cheeses have melted. Cut in to slices and serve.


Bacon Onion & Tomato Pizza Recipe
* 1 tablespoon olive oil
* 1 tablespoon oil for brushing on pitas
* 2 cups sliced onions
* Salt and pepper to taste
* 3 tablespoons brown sugar
* 4 Greek-style pita breads (at least 6 inches in diameter)
* Garlic powder to taste
* 1/2 cup mozzarella cheese
* 2 large tomatoes, washed, sliced 1/4 inch thick, halved if desired
* 1 1/2 cup sliced fresh spinach, optional
* 8 slices cooked bacon, each slice cut in half, divided
* 1 cup favorite shredded strong-flavored cheese such as Asiago
Preheat the oven to 400 degrees. Heat 1 tablespoon of the olive oil over medium heat. Add the sliced onions and season with salt and pepper. Saute the onions until soft, about 3 to 5 minutes. Sprinkle with the brown sugar and continue cooking until the onions turn a golden brown. Remove from the heat and set aside. Place the pita breads on a baking sheet and brush each with a thin coating of olive oil. Sprinkle each with the garlic powder and then about 2 tablespoons of the mozzarella cheese. Top with a portion of the onions and then arrange the tomato slices on the pita. If desired, garnish with some of the spinach in the center. Arrange four bacon slices on top. Bake about 8 to 10 minutes or until the tomatoes begin to soften. Remove from the oven and sprinkle each with 1/4 cup of the cheese. Return to the oven and bake until the cheese melts. Remove from the oven and serve.


Bacon Spinach Pizza Recipe
* 1 can (10-oz. size) Refrigerated Pizza Crust
* 1 package (9-oz. size) Chopped Frozen Spinach
* 1 tablespoon oil
* 1/2 cup coarsely chopped onion
* 1 package (6-oz. size) refrigerated cooked Italian-style chicken breast strips, chopped
* 2 cups shredded mozzarella cheese
* 1 package (2.8 to 3-oz. size) precooked bacon slices, cut into 1/2-inch pieces

Heat oven to 400°F. Grease 15x10x1-inch baking pan. Unroll dough; place in greased pan. Starting at center, press out dough to edge of pan. Bake at 400°F. for 9 to 13 minutes or until edges are light golden brown.
Meanwhile, cook spinach as directed on package. Drain well; squeeze to remove liquid. Heat oil in small skillet over medium-high heat until hot. Add onion; cook and stir 3 to 4 minutes or until tender, stirring frequently.
Remove partially baked crust from oven. Top crust with spinach, onion, chicken, cheese and bacon.
Return to oven; bake an additional 9 to 12 minutes or until cheese is melted. Cut into squares.


Bertucci’s Nolio Pizza Recipe
* 1 medium yellow onion
* 1 teaspoon white pepper
* 1 cup heavy cream
* 1/2 lemon
* 1 1/2 cup shredded prosciutto
* 1 1/2 cup shredded mozzarella cheese
* 1 package Pilsbury pizza dough (or home made).
* Olive oil.
P reheat oven to 400 F.
Boil heavy cream until thickened. Add white pepper and the juice from a half of a lemon. Slice onion very thin so that you are left with rings. Saute onion rings in olive oil until they are starting to get brown.
Assemble pizza as follows:
Unroll pizza dough onto a non-stick pizza pan. Add cheese, then prosciutto. Add the cream mixture at a time to the pizza, a tablespoon at a time, forming little puddles spread around the pizza. Drain the onions and put them on last. They will continue to carmelize as the pizza bakes. Bake 8-10 minutes. Don’t over bake. You don’t want to “dry out” the pizza.


Bite-Size Pizzas Recipe
* 4 English Muffins — halved
* 1 cup Pizza Sauce
* 1/2 cup Ham, extra lean — chopped
* 1/3 cup Onions — finely chopped
* 1 1/2 cup Mozzarella Cheese, part skim milk — shredded
* 1/4 cup Bell Pepper — chopped
* 1/3 cup Mushrooms — sliced * 1/8 cup Black Olives — sliced
Split the muffins in half and toast them in the toaster. Spread the pizza sauce on both halves of the muffins. Place remaining toppings evenly onto pizzas, saving shredded cheese for last.
Bake at 350 degrees F, for approx 10 minutes or until cheese has melted. Remove from oven, and cut each muffin half into four pieces. Serve as appetizers or snacks.


BLT Pizza Recipe
* 1 Italian bread shell (12 in. size)
* 1/3 cup Mayonnaise
* 4 plum tomatoes sliced
* 1/2 cup Shredded Mozzarella Cheese
* 8 slices Bacon, cut into quarters, cooked
* 1 cup torn romaine lettuce
Spread bread shell with mayo; layer with tomatoes, cheese and bacon.
Bake at 450 degrees F for 15 to 17 minutes or until cheese melts. Top with lettuce and cut into wedges

Breakfast Pizza Recipe
* 1 pound pork sausage
* 1 cup hash browns
* 1 cup shredded cheese
* 5 eggs with milk to scramble
* 1 (8 ounce) package of crescent rolls
Spread crescent rolls in oiled 9 x 12-inch pan to fit bottom of pan, bringing dough up along the edges. Seal seams. Brown and drain pork sausage. Spread on crescent rolls. Cover with potatoes, scrambled eggs and sprinkle top with shredded cheese. Bake at 375 for 20 minutes.

Breakfast Pizza Recipe 1
* 1 (8 oz.) can refrigerator crescent dinner rolls
* 6 eggs beaten
* 1 pound bacon, cooked and crumbled
* 1 cup shredded cheddar cheese
Spread rolls onto a lightly greased 12 inch pizza pan; firmly pressing perforations to seal. Combine eggs, bacon and cheese. Pour over crust. Bake at 375’F for 12-15 minutes. Cut like pizza and serve.


Breakfast Pizza Recipe 2
* 1/2 pound sausage, hot or mild
* 8 ounces tube cresent rolls
* 1 1/2 cup hash browns, thawed and crumbled
* 1 cup shredded sharp cheddar cheese
* 7 eggs beaten
* 1/4 cup milk
* 1/2 teaspoon salt
* 1/4 teaspoon pepper
* 2 tablespoons grated Parmesan cheese directions:
cook sausage and drain. Spread dough out in 12 inch greased pizza pan sealing edges. Spoon on ausage. Sprinkle with hash browns. Combine eggs, milk, salt and pepper and pour over sausage and hashbrowns. Sprinkle with cheeses. Cook at 350F for 22 to 25 minutes.


Breakfast Pizza Recipe 3
* 1/2 pound sausage, cooked and drained
* 1 package Crescent rolls
* 5 eggs
* 1/4 teaspoon dry mustard
* 1/4 teaspoon pepper
* 1/4 cup milk
* 1 cup hash browns
* 1 cup grated Cheddar cheese
Preheat oven to 375F. Grease an 8″x8″ or 9″x9″ pan. Unfold Crescent rolls into strips and press together on bottom and sides. Whisk eggs, milk, mustard and pepper. Sprinkle the sausage and potatoes, then the cheese on top of Crescent rolls. Pour egg mixture over all. Sprinkle with Parmesan cheese. Bake 40-45 minutes until no liquid in center.


Broccoli Turkey Pizza Recipe
* 1/3 cup low fat mayonnaise
* 1 tablespoon Dijonnaise mustard
* 1/2 teaspoon pepper
* 2 1/2 cups chopped fresh or thawed frozen broccoli
* 2 cups cubed cooked turkey
* 1 cup shredded Cheddar cheese
* 1 (12 inch size) round Boboli or other crust
In medium bowl, combine mayonnaise, Dijonnaise and pepper. Stir in broccoli, turkey and cheese. Spread turkey mixture on crust and bake at 425F for 12 minutes or until lightly browned.


Bubble Pizza Recipe
* 1 1/2 pound beef, browned and drained
* 15 ounces pizza sauce
* 1 can refrigerated buttermilk biscuits
* 12 ounces shredded pizza blend cheese
Add pizza sauce to ground beef. Cut biscuits in quarters and place in a greased 9×13 pan. Top with b eef mixture.
Bake at 400F degrees for 20 minutes. Sprinkle with cheese and bake until cheese melts. Let stand 5-10 minutes before serving. You can add your favorite toppings along with the beef before baking.


Bubble-Up Pizza Recipe
* 3 packages (7.5-ounce size) buttermilk biscuits
* 1 jar (14-ounce size) spaghetti sauce
* 3 cups mozza rella cheese, divided
* 1 large clove garlic, chopped fine
Toppings onion mushrooms ham olives bacon peppers
Preheat oven to 350 degrees. Quarter biscuits using kitchen shears and place in medium-sized bowl. Stir in 1 cup of sauce, 2 cups of cheese and the garlic. Add whatever toppings you like and m ix to combine.
Spread mixture in a greased 9-by-13 pan. Pour remaining sauce and cheese over the top. Bake for 3 0-35 minutes.


Butternut Squash, Bacon, And Rosemary Pizza Recipe
* 1 1/2 pound butternut squash
* 1 tablespoon vegetable oil
* 1/2 cup water
* 6 tablespoons unsalted butter, melted and kept warm
* 10 sheets phyllo stacked between sheets of wax paper and covered with a kitchen towel
* 9 tablespoons parmesan cheese — freshly grated
* 6 slices bacon cut into 1/2-inch pieces, cooked until crisp, and drained
* 1 tablespoon fresh rosemary leaves — minced
* 6 scallion greens — chopped
* 1 small red onion sliced thin and separated into pieces
Quarter squash lengthwise and discard seeds. Peel squash carefully and cut into 3/4-inch pieces In a larg. e heavy skillet cook squash in oil over moderate heat, stirring occasionally, 2 minutes. Add water and salt to taste and simmer, covered, until squash is just tender, about 10 minutes. Simmer squash, uncovered, until almost all water is evaporated, about 5 minutes. In a food processor purée squash with salt and pepper to taste. Squash purée may be made 1 day ahead and c hilled, covered.
Preheat oven to 400°F.
Lightly brush a large baking sheet with some butter and put 1 sheet phyllo on butter. Lightly brush phyllo with some remaining butter and sprinkle with 1 tablespoon Parmesan. Put another sheet of phyllo over cheese, pressing it firmly so that it adheres to bottom layer. Butter, sprinkle with cheese, and layer remaining phyllo in the same manner, ending with a sheet of phyllo. Lightly brush top sheet with remaining butter. Fold in all sides 1/4 inch, pressing to top sheet, and fold up a
1/4-inch border, crimping corners.
Spread squash purée evenly on phyllo crust and top with bacon, rosemary, scallion greens, and onion.
Bake pizza in middle of oven until crust is golden, about 15 minutes.


Camper’s Pizza Recipe
* 12 ounces ground beef — 80% lean
* 1 medium onion — chopped
* 1/2 teaspoon salt
* 8 ounces refrigerated crescent rolls
* 8 ounces pizza sauce
* 4 ounces mushroom stems and pieces — drained and chopped
* 2 1/4 ounces ripe olives — pitted and sliced
* 1/3 cup green bell pepper — coarsely chopped
* 4 ounces shredded Mozzarella cheese
* 1 teaspoon dried oregano leaves — crushed
Cook ground beef and onion in well-seasoned 11 to 12-inch heavy skillet with heat-proof handle over medium coals* until no longer pink, stirring occasionally to break up beef. Remove beef mixture to paper towel; season with salt. Pour off drippings, leaving skillet “greased”. Separate crescent roll dough triangles; place in skillet, pressing edges together to form bottom crust and 1- inch rim up side of skillet. Spread half of pizza sauce over dough; spoon ground beef mixture over s auce.
Top with mushrooms, olives and bell pepper. Pour remaining sauce over all; sprinkle with cheese a nd oregano. Place skillet in center of grid over medium coals
P lace cover on cooker and cook 20 to 30 minutes or until crust is lightly browned.


Canadian Bacon Pizza Recipe
* 1 (12 inch) pizza crust — unbaked
* 1 cup pizza sauce
* 2/3 cup shredded mozzarella cheese
* 6 ounces Canadian bacon — cut in bits
* 1/2 cup thinly sliced fresh mushrooms
* 1 small green or red bell pepper — cut in rings
* 1/2 teaspoon crushed dried oregano
* 1/2 teaspoon crushed dried basil
* crushed red pepper flakes

Preheat oven to 450F. Place the unbaked pizza crust on an ungreased nonstick pizza pan. Spread the pizza sauce over the crust, leaving a 1-inch border around the rim. Sprinkle with half of the cheese. Arrange the Canadian bacon on top of the cheese, covering evenly. Top with mushroom slices and bell pepper rings.
Sprinkle evenly with oregano, basil, and red pepper flakes. Top with remaining cheese. Bake for 1 3 to 15 minutes, until the crust is crisp and the cheese is melted and browned.


Caramelized Pear, Blue Cheese and Bacon Pizza Recipe
* 2 tablespoons butter
* 2 medium pears, cored, each cut into 12 lengthwise slices
* 2 tablespoons firmly packed brown sugar
* 4 individual pizza crusts (8 inch)
* 1/2 cup alfredo sauce
* 1 cup shredded mozzarella cheese
* 3/4 cup crumbled blue cheese
* 3/4 cup bacon bits (real)
Melt butter in medium skillet on medium heat. Add pears; sprinkle evenly with brown sugar. Cook 2 to 3 minutes or until sugar is melted and pears are evenly coated, stirring occasionally. Remove skillet from heat; set aside.
Spread each pizza crust with 2 Tbsp. alfredo sauce; top each with layers of 1/4 cup of the mozzarella cheese, 3 Tbsp. of the blue cheese, 3 Tbsp. of the bacon and 6 pear slices. Place on baking sheet.
Bake at 425 F for 6 to 8 minutes or until topping is golden and bubbly.


Carmelized Onion Pizza With Fontina And Pancetta Recipe
Pizza Dough
* 1 cup warm water (105 degrees)
* 1 1/4 ounce packet yeast
* 3 cups all-purpose flour
* 1 teaspoon salt
* 1 teaspoon sugar
* 2 tablespoons olive oil


Caramelized Onions
* 2 onions
* 2 teaspoons olive oil
* 1 1/2 teaspoon salt
* 1 1/2 cup coarsely grated fontina
* 6 slices pancetta, cooked until crisp
* 1 clove garlic, cut in half
* 1 drizzle of olive oil
* salt and pepper to taste

Make the dough: Pour the water into a large bowl. Sprinkle in the yeast and sugar, and stir to dissolve. Let it stand until the mixture begins to bubble. This should take about 5 minutes. If the mixture doesn’t bubble, start it over with another packet of yeast.
Stir in 1 cup of flour, the salt, and 1 tablespoon olive oil. Mix with a wooden spoon until thoroughly incorporated. Add the remaining flour 1/2 cup at a time, mixing after each addition.
On a lightly floured surface knead dough until smooth and elastic, about 10 minutes. Oil a large bowl with the remaining olive oil. Place dough in oiled bowl, cover with plastic wrap and a warm dish towel, and let the dough rise in a warm place until doubled in bulk. This will take 1 to 1 1/2 h ours.

Punch down the dough, and return it to the floured surface. Divide dough into two balls and cover each with plastic wrap, leaving room for expansion. Allow to double in size again.
Caramelized Onions: Heat oil in large nonstick saute pan over medium heat. Add thinly sliced onions and season with salt; saute 5 minutes. Reduce heat to medium-low. Stir frequently to get an even color. Cook until very tender and a rich golden color develops, about 20 minutes longer. Cool slightly.

Preheat oven to 475 degrees. Roll out 2 dough disks on lightly floured surface to 8-inch rounds. Sprinkle two baking sheets or pizza stones with cornmeal. Rub a generous drizzle of olive oil on dough. Rub raw garlic clove all over dough. Top with fontina, caramelized onions, and pancetta. Season with salt and pepper.
Bake pizza for 10-12 minutes, until bubbling and crisp.


Cheese Steak Pizza Recipe
* 1 prepared pizza crust (12 inch)
* 1/2 cup barbecue sauce or pizza sauce
* 1 package (6 oz.) Grilled Beef Steak Strips
* 2 cups Shredded Cheese
* Sliced green pepper and onion

Spread pizza crust with barbecue sauce.
Top with beef steak strips, cheese, green pepper and onion. Place on cookie sheet.
Bake at 450 F for 8 to 10 minutes or until cheese is melted.


Cheesy BLT Pizza Recipe
* 1 (10 oz. size) thin pre-baked pizza shell
* 4 ounces cream cheese, softened
* 3/4 teaspoon Italian seasoning
* 1/4 teaspoon freshly ground pepper
* 2 cups shredded leaf lettuce
* 1 cup finely shredded Co-Jack cheese
* 3/4 cup chopped fresh tomato
* 7 slices bacon, cooked until crisp, chopped
* olives, sliced (optional)
Preheat oven to 400 degrees. Place pizza shell on baking sheet. Heat in oven 5 minutes or until s lightly crisp. Remove from oven and let cool slightly.
Combine cream cheese, Italian seasoning and pepper. Spread on pizza shell to within 1/2 inch of edge. Sprinkle with lettuce, Co-Jack cheese, tomato and bacon. Top with sliced olives if desired. C ut pizza into wedges and serve.


Cheesy Jalapeno And Egg Pizza Recipe
* 6 eggs
* 6 cups shredded Cheddar cheese
* 6 cups shredded mozzarella cheese
* 6 ounces sliced jalapenos
* Pepperoni, sliced

Mix eggs, cheese and jalapenos. Pour into rectangular casserole.
Lay slices of pepperoni on top and place into 350 degree F oven.
Cook until cheese is golden (about 10-15 minutes). Let stand for 5 minutes, cut into 2-inch squares and serve.


Chicago Pan Pizza Recipe
* 2 cups warm water
* 2 packages dry yeast
* 1/2 cup oil
* 4 tablespoons of olive oil
* 3 cups of flour
* 1/2 cup of cornmeal (optional)
* Mozzarella cheese (slices or shredded)
* Tomato sauce

* Chopped garlic
* green peppers
* sliced pepperoni
* Italian sweet sausage
* sliced mushrooms * chopped onions
Preheated oven to 475. Mix the above ingredients for 10 minutes in a strong mixer or knead by hand. Now add 2 1/2 cups of flour. Mix for 15 minutes in a strong mixer with a dough hook or by hand. Now the dough must rise. The dough should be in a large bowl in a warm place, covered with a dish towel.
If it is not warm in the kitchen, turn the oven on to the lowest setting, (no more than 100) and let the doughris
e in the bowl in the oven, covered by the towel. Let rise for the first time (about an hour) and punch down the dough. Let rise again, punch down and use. Push the dough out flat with your fingers, in a high-sided pizza pan or in a large black iron skillet. Cover with mozzarella cheese. Cover with tomato sauce with Italian herbs and spices added. Cover with chopped garlic, green peppers, sliced pepperoni, Italian sweet sausage, sliced mushrooms, chopped onions or whatever to taste. Sprinkle with grated Romano or Parmesan cheese. Cook in a oven at 475 until done, about 15 to 20 minutes depending on toppings and thickness of crust and how crispy you want it cooked.


Ciro’s Pizza Recipe
* 1/2 poun
d flour * 1/2 ounce bakers yeast * 1 tablespoon water to blend yeast * 1 tablespoon olive oil, plus extra to dampen pizza at end * Salt and pepper
Pizza Recipes
– – 76
* 1 egg * 1/4 cup hot water * 2 cans (1 pound 12-ounce) fresh egg-shaped tomatoes, skinned, seeded and roughly chopped * 2 teaspoons capers * 1/2 small tin anchovies in oil, drained * 5 slices mozzarella cheese * 10 black olive halves * 1 sprig oregano * 1 small garlic clove, finely sliced * Freshly ground black pepper, for garnish
Place the flour in a bowl. Make a well in the center, add the yeast mixed to a paste with water and then the olive oil, salt, pepper and egg. Mix together and then thin paste with hot water until it resembles chewing gum and comes away from the hands.
Knead for about 3 minutes until it no longer sticks to hands. Shape dough into a ball, cover with a bowl and allow to stand 30 minutes. Knead again and then pick up the dough and pull it out with the fingers, turning it around.
Oil a baking sheet and preheat oven to 500 degrees F. Place the dough onto the baking sheet, spreading it out to form 12 inch diameter round shape. The edge should be a little thicker than the center. Garnish with tomatoes, capers, anchovies, mozzarella cheese, black olive halves, oregano leaves, garlic and pepper.
Sprinkle with oil and place into the oven for 20 minutes. Place on serving dish.