GOURMET HOMEMADE PIZZA
Make gourmet style pizza at home with this easy recipe.
Provided by Jennifer
Categories Main Course
Time 19h45m
Number Of Ingredients 14
Steps:
- In a large bowl (dough will rise considerably!), combine all the dough ingredients and stir well, until smooth. It will be stiff, but be sure all the flour is incorporated. Cover the bowl and let stand at room temperature approximately 18-24 hours. Doing this the night before is best.
- Using a silicone bowl scraper, scrape the dough onto a well floured surface. It will seem very loose and sticky at this point still. That's normal. Generously dust the top of the dough with some flour, then use the bowl scraper or a bench scraper to roll the dough around a bit in the flour on the work surface, to coat thinly. You will find it should quickly become workable and no longer sticky. Divide the dough into two equal pieces (or four, for mini pizzas). Shape each piece into a ball, then cover with a clean towel and let rest for 1 hour.
- Prepare your oven: Place your pizza stone into the cold oven on a rack in the lower third of the oven. I like to remove any top rack at this point, too, just to not have that obstacle when transferring the pizza into and out of the oven. Preheat oven to the highest setting, typically 500F. Let the oven preheat while your dough rests.
- Prepare your sauce: If you are making your own pizza sauce, prepare that when the dough is resting as well. Using a fine mesh strainer, drain the juice from the canned tomatoes, then gently squeeze the tomatoes to let some of the juice inside the tomatoes drain off as well. Place the tomatoes into a food processor, with the garlic, olive oil, spices and a generous pinch of salt. Pulse a few times, to break it up, but not so much that it is completely smooth. A few small pieces of tomato visible is about right. Set aside.
- Dust a sheet of parchment paper with flour or cornmeal. Take a ball of dough and gently stretch it out a bit. Place it on your prepared parchment and gently, using just your fingertips so you don't deflate the dough too much, press and stretch outward to shape the pizza and make it bigger. If it seems to not be enlarging much, lift it up by the outside edge and let it hang in the air. The weight of the dough will stretch it out. Rotate around the edge and let it stretch in the same way. Return the dough to the parchment and finish stretching and shaping. If you like a thin crust pizza, your dough will need to be quite thin. Leave the outside edges thicker, for the lovely bubbly edge crust.
- Spread the pizza sauce on the dough. Place 2-3 slices of prosciutto onto the pizza. I like to twist it a bit so it doesn't lay flat on the sauce. This helps to get some lovely, crisp prosciutto as it bakes. Scatter some goat cheese on top, then some shredded mozzarella (not too much, just enough to fill in here and there).
- Bake your pizza:
- Trim the parchment paper close to your pizza, so there is little excess that might scorch in the hot oven. Using a pizza peel, transfer your pizza on top of the parchment paper and onto the hot pizza stone. Allow to bake 7-8 minutes. If you like, you can very carefully pull the parchment paper out from under the pizza at this point. Allow the pizza to continue baking until the crust underneath has some good colour, the topping are bubbly and the top edges of the crust are quite dark in spots. Remove pizza to a cutting board and allow to rest a couple of minutes. Top with fresh arugula to serve.
Nutrition Facts : Calories 514 kcal, Carbohydrate 67 g, Protein 23 g, Fat 17 g, SaturatedFat 8 g, Cholesterol 32 mg, Sodium 1511 mg, Fiber 4 g, Sugar 4 g, ServingSize 1 serving
GOURMET PIZZA
I made this for one of the RSC contest and never posted it. This is full of goodness from the Artichokes, pine nuts, sun dried tomatoes, shallots and herbs. This can be put together very quickly with jarred ingredients from the pantry and fridge.
Provided by Rita1652
Categories Savory Pies
Time 25m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 425 degrees.
- Roll out dough. Brush olive oil on dough.
- Arrange remaining ingredients on dough.
- Place in oven for 10-15 minutes.
- Let sit 5 minutes before slicing.
Nutrition Facts : Calories 77.6, Fat 5.6, SaturatedFat 2.1, Cholesterol 11.1, Sodium 101, Carbohydrate 3.5, Fiber 1.9, Sugar 0.4, Protein 4
GOURMET CRUISERS' VEGETARIAN PIZZA
Submitted for Zaar World Tour 2006, a real veggie delight:D Very tomato-ey and colorful. If you prefer to make your own dough, we suggest Steve's recipe no. 8497 or littleturtle's recipe no. 112643:D
Provided by Kumquat the Cats fr
Categories Vegetable
Time 50m
Yield 1 pie, 6 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 400 degrees Fahrenheit.
- Prepare pizza dough according to directions (if using a recipe) and cook for 10 minutes at 400 degrees (if desired, and omit this step entirely if using pre-cooked dough).
- Mix tomato paste with 1/4 cup water and add a bit more, a little at a time, until desired consistency is reached. Add garlic and mix well.
- Spread tomato sauce evenly over dough, leaving a half inch or so for crust.
- Sprinkle toppings over pizza, more or less in order given. (If you prefer to end with the cheese, that's okay too.).
- Sprinkle with seasonings.
- Bake at 400 degrees for 15-20 minutes.
- Slice and eat.
Nutrition Facts : Calories 134.2, Fat 7.2, SaturatedFat 3.8, Cholesterol 22.1, Sodium 500.9, Carbohydrate 10.6, Fiber 2.4, Sugar 5.8, Protein 8.8
GOURMET PESTO PIZZA
This is a little more grown-up than your average pizza. (I don't necessarily measure all the toppings, just use as much as you want!)
Provided by Kitchen Kozy
Categories < 60 Mins
Time 35m
Yield 8 slices
Number Of Ingredients 9
Steps:
- If the pizza dough has been refrigerated, take it out and let it warm up a bit.
- Meanwhile, heat the olive oil in a large pan and then add the mushrooms and chopped onions. Saute until soft. Add the sun-dried tomatoes and cook for another minute or two. If there is liquid remaining in the pain, drain it.
- Stretch out the pizza dough onto a lightly oiled pizza pan, or a pizza stone.
- spread the pesto sauce onto the dough -- it's best of the pesto is a little less oily than usual: if I buy store-bought I let it separate a bit in the container and then avoid the oil rather than mixing it back inches.
- Top with the sauteed vegetables, then the shredded cheese.
- Add the black olives and small (1/2 inch cubes) chunks of the goat cheese.
- Bake according to the instructions on the dough or dough recipe (generally 450 degrees for about 10-12 minutes).
- Slice and enjoy!
Nutrition Facts : Calories 180.7, Fat 11.8, SaturatedFat 6.1, Cholesterol 36.4, Sodium 410.1, Carbohydrate 4.2, Fiber 0.8, Sugar 1.6, Protein 14.9
GOURMET WHITE PIZZA
Yummy! This is a wonderful pizza for those who are looking to get away from the basic, cheese and pepperoni pizza.
Provided by RRADAMS
Categories World Cuisine Recipes European Italian
Time 20m
Yield 4
Number Of Ingredients 12
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- In a small bowl, mix together the butter, olive oil, garlic, pesto, basil, oregano, Parmesan cheese and Alfredo sauce. Arrange the chicken on top of the pizza crust. Pour the Alfredo sauce mixture evenly over the chicken. Top with tomato and feta cheese.
- Bake for 10 to 15 minutes in the preheated oven, until the crust is lightly browned and toppings are toasted. Cut into wedges to serve.
Nutrition Facts : Calories 801.4 calories, Carbohydrate 58.6 g, Cholesterol 129 mg, Fat 46.2 g, Fiber 2.9 g, Protein 41.7 g, SaturatedFat 19.2 g, Sodium 1610.3 mg, Sugar 6.3 g
SEMI-HOMEMADE GOURMET PIZZA
I made this for my husband on our recipe night. I was afraid it would be too "gourmet" for his meat & potatoes tastebuds, but he actually really enjoyed it. I loved it too. It's a keeper!
Provided by Concoctionista
Categories Meat
Time 35m
Yield 1 small pizza, 4 serving(s)
Number Of Ingredients 12
Steps:
- Spread out pillsbury pizza crust & flatten as much as you can. They tend to rise quite a bit.
- Spread both sides with olive oil.
- Sprinkle both sides generously with italian or pizza seasoning.
- Bake at 350 for 12 minutes and remove from oven.
- While baking crust, begin preparing ingredients. Chop and saute sausage until browned.
- Remove from pan & spoon into separate bowl.
- Add onion, basil, mushrooms and tomato slices into saute pan and add dash of olive oil (my husband didn't care for the tomatoes, but they were easily removed after cooking).
- Cook veggies until onions are translucent and remove from heat.
- Flip crust over so that crusty side is facing up and spoon sauce onto crust.
- Sprinkle sausage and veggie mixture over sauce.
- Sprinkle mozzarella cheese evenly onto pizza and top with colby jack cheese.
- Bake pizza at 350 for 15 minutes.
- Cool for a few minutes and slice into 8 pieces.
Nutrition Facts : Calories 468, Fat 36.4, SaturatedFat 15.2, Cholesterol 85.8, Sodium 1456.4, Carbohydrate 7.1, Fiber 0.7, Sugar 3.2, Protein 27.2
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