FRESH HERB PIZZA
Provided by Ree Drummond Bio & Top Recipes
Categories main-dish
Time 1h45m
Yield 1 pizza
Number Of Ingredients 12
Steps:
- Sprinkle the yeast over 3/4 cup warm (not lukewarm) water in a bowl and leave to sit for a bit.
- In a mixer, add the flour and 1/2 teaspoon salt, and with the mixer running on low speed (with the paddle attachment), slowly pour in the olive oil and keep going until it's mixed through. Next, pour in the yeast/water mixture and mix until just combined.
- Coat a separate mixing bowl with a light drizzle of olive oil, tip the dough in and form it into a ball. Toss to coat the dough ball in the olive oil, then cover the bowl tightly with plastic wrap and allow the dough to rise for at least 1 hour, or up to 3 or 4 days.
- Arrange the oven rack in the lowest position and preheat the oven to 500 degrees F. Drizzle a large baking sheet with olive oil.
- Roll out the pizza dough as thinly as possible and place it on the baking sheet. Drizzle over some extra-virgin olive oil, sprinkle over some salt and pepper and place the mozzarella slices all over the dough.
- Bake until the crust is golden and the cheese is bubbly, 12 to 15 minutes.
- Put the arugula, whole basil leaves and parsley in a bowl and toss with the extra-virgin olive oil and balsamic vinegar. Scatter over the pizza, sprinkle with grated Parmesan and serve.
HERB OIL FOR PIZZA
Use this oil to make a variety of delicious pizzas: Grilled Asparagus and Ricotta; Fontina, Fennel, and Onion; Three-Cheese; Shrimp and Pesto; Sausage and Olives; Tomato and Basil.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Yield Makes 1/2 cup
Number Of Ingredients 3
Steps:
- In a small saucepan, bring garlic, rosemary, and olive oil to a simmer over medium and cook 3 minutes. Let cool to room temperature in a small bowl.
Nutrition Facts : Calories 127 g, Fat 14 g
HERB OIL
Provided by Alton Brown
Time 10m
Yield 2 cups
Number Of Ingredients 9
Steps:
- In a 1-quart mason jar, place all of the herbs, zest, chile and peppercorns. Pour both oils into a saucepan and heat to 200 degrees F. Pour the hot oils into the jar and cover with a kitchen towel. Let stand overnight.
- Place cheesecloth over the top of the jar and replace the outer rim of the lid. Invert and strain oil into desired container.
HERB CHEESE PIZZA
Make and share this Herb Cheese Pizza recipe from Food.com.
Provided by Chris from Kansas
Categories Cheese
Time 25m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Heat oven to 425. Grease 12-inch pizza pan; sprinkle with cornmeal. Unroll dough and press in pan.
- In small bowl, combine oil and garlic. Drizzle over dough.
- In small bowl, combine cheese, oregano and basil; sprinkle over oil.
- Bake at 425 for 13 to 16 minutes or until crust is deep golden brown. Serve immediately.
EASY HERB PIZZA DOUGH
Just 40 minutes to amazing pizza!!!! After trying many pizza dough recipes and a lot of experimentation, I have come up with a recipe that everyone in the family likes. Since we're vegan and don't use cheese on our pizza, it's important that the dough be flavorful--and this one is! Top with pesto, sauteed zucchini, onion and pine nuts for a delicious pesto pizza, or try Recipe #397296 with roasted sweet potato and carmelized onion. Also, this recipe halves very, very easily.
Provided by Serah B.
Categories Yeast Breads
Time 40m
Yield 2 pizza crusts, 8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 450.
- Dissolve yeast in warm water. Set aside in warm place to proof while mixing other ingredients.
- Combine dry ingredients in large mixing bowl and mix well.
- Using a wooden spoon, make a well in the center of flour mixture and add oil and yeast.
- Stir until soft dough forms, then turn out onto lightly floured surface and knead until dough becomes a smooth ball, about 5 minutes.
- Cover dough with a warm towel and allow to rise briefly--about 5-10 minutes, until it's a bit springy.
- Cut dough in half and roll each half into shape you need. (I roll these into two 14" crusts).
- Sprinkle baking sheets with corn meal and place crusts on sheets.
- Bake 5 minutes to set. You can then stick the crusts in the fridge or freezer to use later, or add toppings and bake immediately, 12-15 minutes.
FRESH HERB AND ONION PIZZA
Make and share this Fresh Herb and Onion Pizza recipe from Food.com.
Provided by dicentra
Categories < 30 Mins
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Spread the onions and then the herbs on the pizza crust. Drizzle with olive oil and then salt and pepper to taste.
- Bake at 450* for 15-20 minute.
Nutrition Facts : Calories 27, Fat 0.3, SaturatedFat 0.1, Sodium 6.9, Carbohydrate 5.9, Fiber 1.9, Sugar 1.8, Protein 1.2
HERB PIZZA
This is a soft pizza dough with a blend of herbs and olive oil topping. The dough is refrigerated to prolong the rising processes and develop the flavors of the flour.
Provided by vhararah
Categories Breads
Time P1DT5m
Yield 4 pies, 12 serving(s)
Number Of Ingredients 11
Steps:
- Combine all of the dough ingredients in a large mixing bowl and stir well with a wooden spoon or mix in a food processor.
- After the ingredients are combined, let the dough rest 5 minutes.
- mix again for 5 minutes.
- grease the inside of a gallon size freezer bag and place the dough inside.
- Make sure there is no air in the bag when you seal it so the dough has room to expand. (You may also divide the dough into four smaller bags.)
- refrigerate over night.
- Before using, the dough must come to room temperature which takes about 2 hours.
- Place the dough on a floured surface and roll out about 1/2 - 3/4 inch thick.
- Cut into desired size.
- Makes 4 6" pies.
- For the topping mix all of the ingredients together.
- Place dough on a pizza stone or a cookie sheet.
- Spread topping on each pie and bake in a preheated oven at 450F for 5-8 minutes.
Nutrition Facts : Calories 310.6, Fat 12.6, SaturatedFat 1.8, Cholesterol 1, Sodium 398.4, Carbohydrate 42.6, Fiber 1.6, Sugar 2.8, Protein 6.3
PIZZA INFUSED OIL
Use this delightful oil for seasoning pizza dough, calzones, focaccia, croutons, bread crumbs, pastas, etc
Provided by Nyteglori
Categories Very Low Carbs
Time 2h20m
Yield 1 cup
Number Of Ingredients 10
Steps:
- In a small saucepan, combine all the seasoning ingredients.
- Whisk over low heat just until warm and oil becomes fragrant.
- Remove from heat and let rest for 2 hours at room temperature.
- Keep in refrigerator in a capped bottle.
Nutrition Facts : Calories 1947, Fat 216.9, SaturatedFat 30, Sodium 1171.8, Carbohydrate 7.9, Fiber 3, Sugar 1.5, Protein 1.4
HERB PIZZA DOUGH
Based on a recipe from Williams-Sonoma Kitchen Library Pizza cookbook. The introduction says, "Fresh or dried herbs add an accent of flavor and color to pizza dough. Good choices include oregano, basil, marjoram, chives, thyme, rosemary, sage, mint and fennel seeds, selected to highlight the ingredients that will top the pizza or fill the calzone. Do not go overboard on your selection: It is better to choose two or three complementary herbs, or even just one herb, rather than a large mixed bouquet of clashing flavors."
Provided by mersaydees
Categories < 4 Hours
Time 2h
Yield 1 pizza dough
Number Of Ingredients 6
Steps:
- Dissolve yeast in the water in a small bowl and let stand until slightly foamy on top, about 10 minutes.
- In a large bowl stir together the 2 ¾ cups flour, salt, and herbs. Form into a mound. Make a well in the center and add the yeast mixture to it.
- Using a fork, stir the dough in a circular motion, gradually pulling the flour into the yeast mixture until a dough forms.
- Place the dough on a lightly floured work surface using some of the ½ cup flour.
- Using the heel of your hand, knead the dough until it's smooth and elastic, about 10 minutes.
- Form the dough into a ball.
- Brush a large bowl with the oil and place the dough in it. Cover with plastic wrap and let rise at room temperature until doubled in size, about 1 to 2 hours.
- Place dough on work surface lightly dusted with the remaining flour.
- Punch the dough down.
- By hand, gently press dough out into desired shape.
- Place one hand in the center of dough, and with the other hand, pull, lift and stretch the dough, gradually working your way all around the edge, until it is the desired thickness, about ¼ inch thick for a crusty pizza base and ½ inch thick for a softer one.
- Flip the dough over from time to time as you work with it; alternately, roll the dough out with a rolling pin. The dough should be slightly thinner in the middle than the edge.
- Lift the edge of the pizza to form a slight rim.
- Transfer dough to a baker's peel or baking sheet, cover, and let rise again until almost doubled, about 20 minutes.
- Top as desired.
- Bake in a 400 degree F oven for 10 to 15 minutes, until the crust is golden, or according to your pizza recipe's instructions.
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