WHITE PIZZA WITH EVERYTHING BAGEL CRUST
Provided by Food Network Kitchen
Categories main-dish
Time 1h30m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Put a pizza stone or inverted baking sheet on the middle oven rack and preheat to 450 degrees F for 1 hour. Meanwhile, bring the pizza dough to room temperature.
- Heat 1 tablespoon olive oil in a small skillet over medium heat. Add the shallot and chopped garlic and cook, stirring often, until softened but not browned, 3 to 5 minutes; season with pepper. Transfer to a bowl to cool.
- Combine the sesame seeds, poppy seeds, coarse salt and caraway seeds in a small bowl. Sprinkle a sheet of parchment paper with cornmeal. Stretch the pizza dough on the parchment into a 12-inch circle, pressing with your fingertips (lightly oil your hands if the dough is too sticky). Spread the shallot mixture around the edge of the dough and top with the seed mixture.
- Combine the ricotta, parmesan, the remaining 2 tablespoons olive oil, the grated garlic, oregano and red pepper flakes in a bowl; season with kosher salt. Spread the ricotta mixture in the middle of the dough. Top with the mozzarella.
- Slide the parchment onto a pizza peel or another inverted baking sheet, then slide the pizza (on the parchment) onto the hot stone. Bake until the crust is puffed and browned and the cheese is browned, 13 to 15 minutes.
BUDDHA'S PIZZA PIE CRUST
This is an oh-so-simple recipe created by Buddha that results in a wonderful pizza crust for many uses. It's recommended you have a baking stone (about $10 at Walmart) and a peel (a peel is a large thin paddle with a long handle made of metal or wood used to help slide baked goods in and out of your oven). This recipe goes great with Recipe #255242 and as a dipping sauce for Recipe #263900.
Provided by 2Bleu
Categories Breads
Time 1h10m
Yield 1 Pizza Pie Crust, 8 serving(s)
Number Of Ingredients 11
Steps:
- Combine water and sugar in small bowl; stir to dissolve sugar. Sprinkle yeast on top; stir to combine. Let stand about 8 minutes or until foamy.
- Combine flour, Italian seasoning, garlic, salt, and 1 Tbsp of the olive oil in your Kitchenaid (or stand mixer). Stir in yeast mixture. Knead 1-2 minutes or until dough is smooth and elastic, and cleans the sides of the bowl, adding additional flour, (1 tablespoon at a time), as needed.
- Pour the remaining 1 Tbsp olive oil on your hands, and pick up the dough and rub your hands over it to coat. Place the ball of dough into a plastic grocery bag and let it rise in warm place 30 minutes or until doubled in bulk. (up to two hours).
- Punch down dough. (at this point you can place back in the grocery bag and refrigerate up to a day ahead. Just let it thaw to room temperature before continuing).
- Determine the size pie you would like; If you like a thick crust, go for a smaller size, a thin crust, a larger pie. or make small individual pies. Place baking stone on the bottom rack of oven and preheat to 500°F Sprinkle your work surface with flour. Place the dough in the center and using a rolling pin, roll out dough until it reaches your desired thickness. Sprinkle the peel with cornmeal. Carefully place the dough onto the peel. Follow directions for your individual recipe. **NOTE**: If you do not have a peel, you can roll the dough out, then place it onto a baking sheet that has been lined with parchment paper Load it up with toppings and place it in the oven. *OR* if you have a stone, invert the baking sheet, and place the parchment paper onto the backside of the baking sheet. Load it with toppings then slide the pie and parchment paper carefully onto the baking stone using the baking sheet as a peel.
- NOTE: To make 2 round crusty Italian loaves, divide dough in half, place on a peel dusted with cornmeal and cover for 30 minutes to rise. Uncover, place in oven, and bake at 375°F for 25-30 minutes.
Nutrition Facts : Calories 133.1, Fat 3.7, SaturatedFat 0.5, Sodium 292.3, Carbohydrate 21.6, Fiber 1.3, Sugar 0.7, Protein 3.3
CHEF JOHN'S PIZZA RUSTICA
Some people describe pizza rustica as an Italian meat-filled quiche, but I think this traditional Easter recipe is way closer to a savory cheesecake filled with a massive amount of goodness. The light, flaky crust holds together an embarrassment of riches--sausage, smoked ham, salami, and pepperoni, plus ricotta, mozzarella, and Pecorino Romano cheeses. It's definitely not like pizza! Note: To be sure you have enough dough for the crust, you might want to double the dough recipe!
Provided by Chef John
Categories World Cuisine Recipes European Italian
Time 3h30m
Yield 8
Number Of Ingredients 18
Steps:
- Combine flour, salt, butter, and olive oil for the crust in a large bowl. Blend butter into the flour with a pastry cutter until it resembles coarse crumbs. Make a well in the center of the flour-butter mixture, pour egg into the well, and mix with a fork until egg is mixed in, about 1 minute. Add cold water and mix briefly with a fork. Switch to mixing with your hands and press mixture into a ball. If it seems dry, sprinkle in some more water, 1 teaspoon at a time, until dough comes together.
- Transfer dough to a work surface and press into a disc. Wrap in plastic wrap and place in the refrigerator to rest for at least 1 hour.
- While the dough is resting, combine drained ricotta cheese, mozzarella cheese, Pecorino Romano cheese, salt, black pepper, beaten eggs, cooked Italian sausage, smoked ham, salami, and pepperoni for the filling. Mix thoroughly until extremely well combined; don't worry about overmixing. Cover and place in the refrigerator until ready to use.
- Preheat the oven to 450 degrees F (230 degrees C). Rub a 9-inch springform pan with olive oil and dust with flour.
- Place dough on a lightly floured surface. Cut off 1/3 of the dough and set aside for the top crust. Roll out the remaining dough for the bottom crust, using only as much flour as needed, into a 15-inch circle, about 1/8 inch thick. Roll the dough onto the rolling pin and transfer to the prepared pan. Tuck the dough into the bottom and up the sides of the pan, being careful not to stretch it. Remove any excess dough, dampen it with water, and use it to fill in where needed.
- Transfer filling into the pan, press firmly into the edges to ensure there are no air pockets, and smooth out the top.
- Roll remaining dough into a circle that's slightly wider than the pan. Roll dough onto the rolling pin and transfer to the pan. Position the top crust properly and press to seal it with the side edges.
- Mix egg and water for egg wash together in a small bowl.
- Brush egg wash on top of dough to moisten entire surface. Trim off excess dough if desired. Fold the side dough down from the pan edges onto the top crust and crimp edges with your fingertips until fully sealed. Brush once more with egg wash.
- Place in the center of the preheated oven, and immediately reduce the heat to 350 degrees F (175 degrees C). Bake until top crust is a beautiful golden brown, about 1 hour 15 minutes.
- Remove from the oven and let cool for 10 minutes. Carefully remove the ring and let cool another 15 minutes before slicing into wedges.
Nutrition Facts : Calories 766.8 calories, Carbohydrate 35.9 g, Cholesterol 332.2 mg, Fat 50.8 g, Fiber 1.1 g, Protein 40.1 g, SaturatedFat 23.1 g, Sodium 1816.7 mg, Sugar 1.3 g
BROOKLYN STYLE PIZZA DOUGH
Soft stretchy dough you'll think came straight from Brooklyn, NY.
Provided by Tammi
Categories Bread Pizza Dough and Crust Recipes
Time P1DT1h25m
Yield 8
Number Of Ingredients 5
Steps:
- Combine 2 cups bread flour, water, yeast, and salt in a bowl with an electric mixer fitted with dough attachment. Mix on lowest speed until blended but still moist, about 2 minutes. Cover with a towel and let rise in a warm place until doubled in volume, about 20 minutes.
- Uncover bowl and mix the dough with electric mixer on low speed until dough has pulled together, about 5 minutes. Sprinkle in remaining flour until soft, sticky dough forms, 1 to 2 minutes.
- Increase mixer speed to medium and mix until dough pulls away from sides of bowl, about 8 minutes. Cover with a towel and let rest, about 20 minutes. Rub a few drops of olive oil evenly into a plastic container.
- Transfer dough onto a floured work surface. Dust hands with flour and knead dough until soft but still wet on the inside. Form into a ball and place into prepared container. Refrigerate dough at least 1 day and up to 7 days.
Nutrition Facts : Calories 34.3 calories, Carbohydrate 0.6 g, Fat 3.4 g, Fiber 0.3 g, Protein 0.6 g, SaturatedFat 0.5 g, Sodium 147 mg
PIE CRUST PIZZA POCKETS
This is not a terribly cheap recipe or a terribly healthy one so it seems a bit out of character for me! But it was created when I needed something for dinner immediately and this is what I had on hand. The kids loved it!
Provided by ladypit
Categories Kid Friendly
Time 25m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Preheat the oven to 425.
- Unroll one of the pizza crusts onto a cutting board.
- Cut it in half.
- On one part of the crust put enough sauce to your liking and to cover most of the crust, leaving a ring around the sides uncovered.
- Add cheese to taste and toppings, but not so much that you cannot close the crust.
- Fold the crust in half and seal with a fork.
- Repeat with the other 3 halves of crust.
- Bake at 425 for 10-15 minutes or until the crust is flaky and done.
- Let cool a bit and serve.
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