California Harvest Pizza Food

CALIFORNIA PIZZA RECIPE

Steps:

• Add 3/4 cup water and 1 Tbsp of dry yeast in the bread maker and let it stand for a 3-5 minutes.
• Next, add 1/2 Tbsp of honey, 1 1/2 Tbsp olive oil, 2 cups + 2 Tbsp of flour, 3/4 tsp of salt in the bread-maker in the order they are listed and select the dough setting.*
• Mine takes about an hour. The dough will be sticky and it will be easy to work with once it's oiled.
• Drizzle another 2 Tbsp oil onto a large baking sheet. Transfer the dough onto the oiled baking sheet and turn it a couple times to make sure the dough is covered in oil.
• Roll the dough out in the cookie sheet and spread on the pizza sauce.
• Spread on the cheese, ham, tomatoes, mushrooms, olives and onions.
• Bake at 415˚F for 15-20 minutes or until the crust is crisp and toppings are cooked.

CALIFORNIA HARVEST PIZZA

Steps:

• Preheat the oven to 400 degrees F. Brush each bread shell with 1 teaspoon oil. Top each shell with artichoke hearts, bell peppers, goat cheese, olives and Asiago cheese, dividing equally. Place on baking sheets; bake for 8 minutes. Sprinkle each pizza with 1 tablespoon basil.

CALIFORNIA HARVEST PIZZA

Steps:

• Preheat the oven to 400 degrees F. Brush each bread shell with 1 teaspoon oil. Top each shell with artichoke hearts, bell peppers, goat cheese, olives and Asiago cheese, dividing equally. Place on baking sheets; bake for 8 minutes. Sprinkle each pizza with 1 tablespoon basil.

HARVEST PIZZA

Steps:

• Preheat oven to 450 degrees F. Bring a large sauce pan of water to a boil. Scatter the cornmeal evenly over a baking sheet.
• On a lightly floured work surface using a rolling pin to roll out the pizza dough to roughly 12 inches round. Transfer the dough to the prepared baking sheet and set aside.
• Once the water has come to a boil, add teh potatoes and parboil for 2 minutes. Use a slotted spoon to transfer them to a kitchen towel or several layers of paper towels to absorb excess water. Repeat this process with the squash.
• Coat the pizza dough with the olive oil, then season with salt and pepper. Arrange the potato slices in an overlapping circle along the outside of the dough. Arrange the squash slices over the center of the pizza. Season again with salt and pepper.
• Spread the cheese evenly over the pizza, then sprinkle the rosemary. Bake for 15 to 20 minutes, or until cheese is lightly browned.

CALIFORNIA HARVEST PIZZA

Steps:

• Preheat the oven to 400 degrees F. Brush each bread shell with 1 teaspoon oil. Top each shell with artichoke hearts, bell peppers, goat cheese, olives and Asiago cheese, dividing equally. Place on baking sheets; bake for 8 minutes. Sprinkle each pizza with 1 tablespoon basil.