Garlic Parmesan Pizza Dough Food

SOFT GARLIC PARMESAN BREADSTICKS

Steps:

• Fit your food processor with a steel blade. Place the bread flour, yeast, sugar, salt, Italian seasoning, garlic, 1/4 cup grated Parmesan and softened butter in the processor; pulse to blend. Stir together hot water, milk and egg. Start the processor and slowly pour in the milk mixture into the feed tube until a ball forms around the blade. Run for 30 seconds to knead. Remove dough from processor and knead briefly by hand. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
• Deflate the dough, and turn it out onto a lightly floured surface. Roll the dough into a 10x12 inch rectangle. Use a knife or pizza cutter to slice the dough lengthwise into ten strips, and then cut these strips in half. Brush tops of strips with 2 tablespoons melted butter, and sprinkle with 1/4 cup Parmesan cheese. Cover, and let rise until nearly double, about 30 minutes. Meanwhile, preheat oven to 375 degrees F (190 degrees C).
• Bake in preheated oven for 18 to 23 minutes, or until golden brown. Turn broiler on, and brush breadsticks with remaining melted butter and Parmesan cheese. Broil just until the cheese starts to turn light brown, about 2 to 3 minutes. Serve warm.

GARLIC BUTTER PIZZA CRUST

Steps:

• Heat oven to 400°F. Grease large dark or nonstick cookie sheet with shortening or cooking spray. Unroll dough on cookie sheet. Press out dough to 15x10-inch rectangle.
• In small bowl, mix butter and garlic. Spread over dough. Bake 7 minutes; remove from oven.
• Top partially baked crust with your favorite pizza toppings.
• Bake 7 to 9 minutes or until crust is golden brown.

PERFECT PARMESAN PIZZA DOUGH

Steps:

• Mix 4 cups flour, Parmesan, yeast and salt in large bowl. Add water and oil; stir until mixture forms soft dough. Knead on lightly floured surface 5 min. or until smooth and elastic, gradually adding remaining flour.
• Cut dough into 4 pieces. (Each piece is enough for a 12-inch pizza.) Spray each piece with cooking spray. If using immediately, cover desired number of dough pieces loosely with plastic wrap; let stand 15 min.
• Place each remaining dough piece in separate resealable freezer-weight plastic bag that has been sprayed with cooking spray. Seal bags; refrigerate up to 2 days or freeze up to 3 months.

ROASTED GARLIC WHITE PIZZA WITH GARLIC SAUCE

Steps:

• Gently heat milk in a small saucepan, just until barely simmering. Remove and keep covered.
• In a separate saucepan, melt butter. When foam subsides, add flour and stir until smooth. Cook for 1 to 2 minutes, stirring. Do not allow flour to color. Gradually add the warm milk, whisking to combine. Add the salt and cayenne and increase the heat to medium. Cook the mixture, whisking continuously, until the sauce comes to a boil and is thickened. Remove from heat and add 10 of the roasted garlic cloves. Pour the hot mixture into a blender, cover tightly, and process until smooth. Transfer to a small bowl and cool slightly, placing a piece of plastic wrap directly on the surface.
• Place a pizza stone in the oven and preheat to 500 degrees F.
• Sprinkle about 2 tablespoons of the yellow cornmeal on a baker's peel or baking sheet. Place the rolled out pizza dough circle on the prepared baker's peel or baking sheet.
• Spread the cooled sauce over pizza dough, leaving a 3/4-inch border. Place sliced mozzarella on top of the sauce. Sprinkle the remaining roasted garlic cloves (whole) over the cheese and top with the grated fontina. Bake the pizza for 8 to 10 minutes, or until the crust is golden and cheese is melted and bubbly and golden brown in spots. Remove from the oven and sprinkle chopped herbs over the top. Serve immediately.
• Preheat the oven to 350 degrees F.
• Place the garlic on a foil-lined baking sheet and rub 1 teaspoon of oil into the top of each head. Sprinkle lightly with salt and pepper and place, cut side down, on the baking sheet. Bake until the cloves are soft and golden, about 1 hour. Remove from the oven and let sit until cool enough to handle. Carefully remove each clove of garlic from the head. Squeeze each head of garlic to expel any cloves that you cannot remove individually. Set aside until needed.
• In a large bowl, combine the water, yeast, honey, and 1 tablespoon oil, stirring to combine. Let sit until the mixture is foamy, about 5 minutes.
• Add 1 1/2 cups of the flour and the salt, mixing by hand until it is all incorporated and the mixture is smooth. Continue adding the flour, 1/4 cup at a time, working the dough after each addition, until the dough is smooth but still slightly sticky. Turn the dough out onto a lightly floured surface and knead until smooth but still slightly tacky, 3 to 5 minutes.
• Oil a large mixing bowl with remaining olive oil. Place the dough in the bowl, turning to coat with the oil. Cover with plastic wrap and set in a warm place, free from drafts until doubled in size, about 1 1/2 hours.
• Punch dough down and turn out onto a lightly floured surface and roll into a 15-inch circle.

GARLIC PIZZA

Steps:

• Preheat the oven and a baking sheet to 475°F / 250°C for 20-30 minutes. If you are baking with a pizza steel, preheat for 45-60 minutes.
• If you have a pizza peel, sprinkle it generously with semolina and set it aside. Otherwise, sprinkle a piece of parchment paper with semolina and set aside.
• Combine the olive oil and garlic and set aside.
• Prepare the pizza dough according to the instructions, divide it in half, and shape it to your liking. Transfer the dough to the prepared pizza peel or baking paper and sprinkle the parmesan evenly on top.
• Transfer the crust to the oven and bake until it is baked through. The baking time depends on which dough you choose, how thick it is, and what equipment you use. If you use and follow my pizza dough recipe, bake for 5-7 minutes when using a pizza steel and for 8-12 minutes when using a baking sheet. If you use storebought pizza dough, follow the directions on the package.
• Remove the pizza crust from the oven, brush the garlic oil with the garlic pieces on top, and serve.

PARMESAN GARLIC WHITE PIZZA SAUCE

Steps:

• To prepare, start by heating the butter and garlic in a small skillet or saucepan. Sauté the garlic for 2-3 minutes over low heat. Season with red pepper flakes before whisking in the cream.
• Turn the heat to medium to all the cream to boil slightly. Add the parmesan and black pepper turning the heat back to low. Stir consistently until the cheese is melted and the sauce is creamy. Season with salt to taste if necessary.

GARLIC PARMESAN PIZZA DOUGH

Steps:

• In a small bowl, sprinkle the yeast over the water and stir in the sugar.
• Let the mixture stand until it bubbles, about 10 minutes.
• Place the flour, soup mix, and cheese in a large mixing bowl or food processor fitted with a steel blade.
• Add the yeast mixture and oil and stir with a wooden spoon or process until the mixture forms a ball If mixing by hand, turn the dough out onto a floured board and knead it until it is smooth and elastic, about 5 minutes.
• Oil the inside of a medium mixing bowl and turn the dough into the bowl, coating it with the oil.
• Cover the bowl with plastic wrap and let the dough rise in a warm, dry spot until it is doubled in bulk, about 60-90 minutes Preheat the oven to 400 degrees F.
• Coat 2 pizza pans with olive oil.
• Punch the dough down, cut it in half, and form it into two balls.
• Working on a floured counter, flatten each piece of dough with a rolling pin, rolling it out into a 12" circle.
• Place each dough round on a prepared pizza pan Top the dough with your favorite toppings and bake the pizza until the crust is crispy, about 20-25 minutes.

PARMESAN GARLIC KNOTS RECIPE

Steps:

• Thaw Rhodes Rolls according to package instructions. You may thaw them in the refrigerator overnight if desired.
• Pull and roll each roll into a rope, about 8" long. Then tie the rope into a knot tucking ends underneath. Set rolls on a greased baking sheet. I like to line my baking sheet with parchment paper.
• Let knots rise for about 20 minutes.
• Preheat oven to 400 degrees.
• Melt butter in the microwave. Add parsley and garlic paste or garlic powder. Stir and generously brush over knots, reserving some butter for later. Sprinkle tops of knots with half of the Parmesan cheese.
• Bake for 10-15 minutes or until golden brown.
• Brush knots with remaining butter and sprinkle with the rest of the cheese.
• Serve warm. Reheat leftovers in the microwave.

GARLIC PIZZA

Steps:

• Allow pizza dough to be in the refrigerator for at least one day so it will be defrosted.
• Allow pizza dough to sit out for 30 minutes.
• Combine margarine, 2 tbsp. parmesan cheese and garlic powder.
• Brush margarine mixture onto pizza dough using a pastry brush, allow for about 1 inch for crust.
• (all of it will not be used--you will have extra!).
• Sprinkle w/extra parmesan cheese, if desired.
• Bake at 400 degrees F for 10 minutes or until cooked through.

EAST COAST GARLIC FINGERS WITH DONAIR SAUCE

Steps:

• Measure flour, yeast, baking powder, sugar and salt into large mixing bowl with a dough hook attachment. Stir.
• Add cooking oil and warm water, and mix well.
• Turn pizza dough out onto floured surface. Knead 30-40 times until smooth and elastic, adding more flour as needed to prevent sticking.
• Grease 2, 12" pizza pans, and divide dough in half.
• Roll and stretch the dough until it covers the pan.
• Preheat the oven to 425°
• Prepare your garlic butter: mix butter with garlic powder, black pepper and oregano.
• Spread the mixture over the crust evenly. Cover with shredded mozzarella and grated parmesan cheese.
• Bake in the oven for 20-25 minutes, or until cheese is melted, the edges lightly brown and bubbly.
• In a bowl, place sweetened condensed milk, onion powder, garlic powder and vinegar. Fold in until completely mixed, and there is no vinegar separated or sitting on top.
• Let pizza cool for 5 minutes before cutting into fingers and serving with donair sauce for dipping.
• Enjoy!