WHITE PIZZAS WITH ARUGULA
Provided by Ina Garten
Time 1h45m
Yield 6 pizzas
Number Of Ingredients 17
Steps:
- Mix the dough: Combine the water, yeast, honey and 3 tablespoons of olive oil in the bowl of an electric mixer fitted with a dough hook. When the yeast is dissolved, add 3 cups of flour, then 2 teaspoons salt, and mix on medium-low speed. While mixing, add up to 1 more cup of flour, or just enough to make a soft dough. Knead the dough for about 10 minutes until smooth, sprinkling it with the flour as necessary to keep it from sticking to the bowl.
- Knead by hand: When the dough is ready, turn it out onto a floured board and knead it by hand a dozen times. It should be smooth and elastic.
- Let it rise: Place the dough in a well-oiled bowl and turn it to cover it lightly with oil. Cover the bowl with a kitchen towel and allow the dough to rise at room temperature for 30 minutes.
- Make garlic oil: Place 1/2 cup of olive oil, the garlic, thyme and red pepper flakes in a small saucepan and bring to a simmer over low heat. Cook for 10 minutes, making sure the garlic doesn't burn. Set aside.
- Preheat the oven to 500 degrees. (Be sure your oven is clean!)
- Portion the dough: Dump the dough onto a board and divide it into 6 equal pieces. Place the doughs on sheet pans lined with parchment paper and cover them with a damp towel. Allow the dough to rest for 10 minutes. Use immediately, or refrigerate for up to 4 hours.
- Stretch the dough: Press and stretch each ball into an 8-inch circle and place 2 circles on each sheet pan lined with parchment paper. (If you've chilled the dough, take it out of the refrigerator approximately 30 minutes ahead to let it come to room temperature.)
- Top the dough: Brush the pizzas with the garlic oil, and sprinkle each one liberally with salt and pepper. Sprinkle the pizzas evenly with fontina, mozzarella and goat cheese. Drizzle each pizza with 1 tablespoon more of the garlic oil and bake for 10 to 15 minutes, until the crusts are crisp and the cheeses begin to brown.
- Make the vinaigrette: Meanwhile, whisk together 1/2 cup of olive oil, the lemon juice, 1 teaspoon salt and 1/2 teaspoon pepper.
- Add the greens: When the pizzas are done, place the arugula in a large bowl and toss with just enough lemon vinaigrette to moisten. Place a large bunch of arugula on each pizza and a slice of lemon and serve immediately.
MARGHERITA PIZZA WITH ARUGULA
Made with store-bought pizza dough, this pizza is topped with arugula for a simple and tasty dinner that's faster than take-out.
Categories main
Time 30m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 450˚F. On lightly floured surface, roll out dough into 12-inch round, about 1/4-inch thick. Place dough on lightly floured 12-inch pizza pan.
- Stir together tomato sauce and Roasted Garlic Base; spread over pizza, leaving 1/2-inch border around edge. Sprinkle with Parmesan and half of the basil. Top with mozzarella.
- Drizzle with olive oil. Bake for 15 to 20 minutes or until crust is golden brown and cheese is bubbling. Sprinkle with remaining basil. Top with arugula before serving.
BLT PIZZA
Got this for our Friday pizza night when I didn't have pizza sauce and wanted to make something different. It is from Taste Of Home. They loved it!
Provided by SweetsLady
Categories < 30 Mins
Time 27m
Yield 1 pizza, 6 serving(s)
Number Of Ingredients 10
Steps:
- In a bowl, combine mayonnaise, basil, garlic powder and onion powder; refrigerate for 1/2 hour or more.
- Place the pizza crust on an ungreased 12-inch pizza pan.
- Spread mayonnaise mixture over crust.
- Set aside 1/4 cup bacon.
- Sprinkle remaining bacon, cheddar cheese and mozzarella cheese on crust.
- Bake at 425 degrees Fahrenheit for 8 to 12 minutes or until cheese is melted. If doing a homemade crust, I bake mine at 375 degrees Fahrenheit for about 25 to 30 minutes or until done.
- Top with lettuce, tomatoes, and reserved bacon.
- Cut into wedges and serve. Enjoy!
Nutrition Facts : Calories 182.5, Fat 15.1, SaturatedFat 7.2, Cholesterol 36.8, Sodium 313.7, Carbohydrate 2.8, Fiber 0.7, Sugar 1.4, Protein 9.1
POTATO AND ARUGULA PIZZA
Make and share this Potato and Arugula Pizza recipe from Food.com.
Provided by Divinemom5
Categories Potato
Time 40m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F.
- Peel potatoes and slice into thin rounds.
- Arrange slices on lightly oiled baking sheet; brush with 2 Tbsp olive oil.
- Bake 10 minutes, or until lightly browned.
- Transfer to platter, salt to taste.
- Increase oven to 500°.
- Roll out pizza dough to 14 inch round, dust baking sheet with cornmeal, place dough on sheet.
- Brush dough with 1 tbsp olive oil and 1/2 of the garlic paste; sprinkle with pepper flakes.
- Arrange potatoes on crust, overlapping.
- Brush remaining oil and garlic over potatoes, then sprinkle with cheese.
- Bake for 20 minutes or until pizza is deep golden brown.
- Remove from oven and sprinkle with arugula or spinach.
Nutrition Facts : Calories 242.2, Fat 14.4, SaturatedFat 2.3, Cholesterol 2.2, Sodium 47.9, Carbohydrate 25.5, Fiber 3.2, Sugar 1.2, Protein 4
LOW CARB BLT PIZZA
This BLT pizza crust is a great low carb alternative to unhealthy pizzas! I topped this one off with lettuce, tomato, and bacon for a perfect summer dinner
Provided by Joe Turner
Categories < 30 Mins
Time 20m
Yield 4 slices, 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 425 degrees.
- Add the mozzarella and cream cheese to a microwave safe bowl and microwave for 1 minute. Stir to combine and return to microwave until cheese has melted, about 30 more seconds.
- Stir in the almond flour, egg, salt, and Italian seasoning to combine.
- Place the dough on a large sheet of parchment paper. Top with a second sheet of parchment.
- Roll the dough out into a 12 inch diameter circle.
- Remove the top piece of parchment and transfer the bottom sheet with the dough on it to a pizza pan.
- Bake for 12 minutes or until golden brown.
- Remove from the oven and spread with the mayonnaise. Sprinkle on the lettuce, tomatoes, bacon.
Nutrition Facts : Calories 271, Fat 21.6, SaturatedFat 11, Cholesterol 106.9, Sodium 496.8, Carbohydrate 2.8, Fiber 0.4, Sugar 1.4, Protein 16.1
ARUGULA SALAD PIZZA
Make and share this Arugula Salad Pizza recipe from Food.com.
Provided by jrusk
Categories Cheese
Time 17m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven according to pizza crust instructions.
- Spread olive oil over crust. Top with mozzarella cheese then add tomato slices.
- Bake pizza accordingly. Usually at 450' F for 10 to 12 minutes or until cheese is melted and crust is golden.
- When pizza is done remove from oven and spread arugula evenly on top. Turn off the oven and put the pizza back in for about 5 minutes (until the arugula is wilted).
- Remove pizza from oven and sprinkle the balsamic vinegar evenly over the pizza. (Just enough to give the hint of flavor).
- Top with salt and fresh ground pepper.
- Slice and serve.
Nutrition Facts : Calories 376, Fat 28.6, SaturatedFat 15.2, Cholesterol 88.5, Sodium 707.1, Carbohydrate 4.5, Fiber 0.7, Sugar 2.5, Protein 25.5
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