Matts Marinated Chicken Spinach Pizza Quick Pourable Crust Food

SPINACH AND MARINATED TOMATO PIZZA

Steps:

• Heat oven to 425°F. In medium bowl, place grape tomatoes and vinaigrette; stir to coat. Set aside.
• Cook spinach as directed on box. Squeeze to drain well.
• On ungreased cookie sheet, place pizza crust. Spread spinach evenly over crust; sprinkle with pepper. With slotted spoon, remove tomatoes from vinaigrette; arrange tomatoes over spinach. Top evenly with mozzarella cheese.
• Bake 8 to 10 minutes or until cheese is melted and bubbly. Sprinkle with basil.

SCHOOL CAFETERIA POURABLE PIZZA CRUST

Steps:

• 1. Mix dry yeast, flour, dry milk, sugar, and salt together in stand mixer.
• 2. Add oil to dry mixture mix for 4 minutes on low speed.
• 3. Add water to dry ingredients. Mix in stand mixer for 10 minutes on medium speed. Batter will be lumpy.
• 4. Lightly coat a half-sheet pan (13" x 18" x 1") with non-stick pan release spray. Sprinkle half-sheet pan with 2 Tbsp cornmeal.
• 5. Pour or spread dough with rubber spatula into half-sheet pan. Let stand for 20 minutes on counter (allows dough to rise).
• 6. Prebake until crust is set and can support sauce and toppings: Conventional oven: 475° F for 10 minutes. Convection oven: 425° F for 7 minutes
• 7. Top prebaked crust with your favorite pizza sauce and toppings.
• 8. Bake until heated through and cheese is melted: Conventional oven: 475° F for 10-15 minutes. Convection oven: 425° F for 5 minutes
• 9. Portion by cutting each half-sheet pan 2 x 5 (10 pieces per pan).

FAT MATT'S FAVORITE THIN CRUST PIZZA

Steps:

• Brown your ground beef on med heat until done. Preheat your oven to 375 degrees. On your premade thin crust, cover with an ample amount of pizza sauce. Use half of your thinly sliced pepperoni. The pepperoni should be thin enough to crush up into a ball. They may come partially undone but that's ok. Put the balled pepperoni on top of the sauce in an even spread. Now use about half of your ground beef the same way. Next shred your fresh mozzarella. The bag stuff just isn't the same. Add the mozzarella cheese evenly. Now use the rest of your ground beef on top followed by the rest of your pepperoni (either balled like before or not, your choice). The thin pepperoni may burn a bit if you do not ball it up. Now top off with your oregano and parmesan cheese. Bake in the preheated oven for between 10 and 15 minuets depending on how brown you want the cheese and how dark and crispy you want the crust. *note* store bought crust will burn if the oven is too hot or if you overcook the pizza. It will be hard. Taking the pizza out as soon as you can see the edges turning golden brown and the middle of the pizza is bubbly and rising. Otherwise the cheese in the center may not be fully cooked, or you will cause the crust to burn. Getting it just right may take some practice, but in the end this is a fantastic pizza in my opinion. Also fun for the whole family.

CHEF JOHN'S POURABLE PIZZA

Steps:

• Place flour in mixing bowl with dry yeast, salt, honey, olive oil, and warm water. Whisk together for about 5 minutes. This will be a very thin batter-like dough. Cover and let rise 1 1/2 hours. Dough should be bubbly. Stir with a ladle to eliminate the bubbles.
• Generously oil a cast-iron skillet with olive oil off heat. Pour batter in a squeeze bottle or zip-top bag with a bottom corner snipped. Slowly pour the batter into the skillet starting from the center of the pan and working in circles toward the edge. Try to avoid mixing batter with the oil. If small bubbles of oil appear on the surface, use the tip of a paring knife to gently stir them into the dough.
• Place pan over medium-high heat. Wait for the dough to form bubbles over the entire top surface and the crust starts to dry out a bit. Flip over and continue cooking one side and the next. The bubbly side should be dry and achieve a golden brown color; the bottom should be well browned, about 4 to 5 minutes total per side. Doneness times will depend on how thickly the batter was poured. Remove from heat.
• Spread with pizza sauce and top with your favorite pizza toppings: mozzarella cheese, grated Parmigiano-Reggiano cheese, pepperoni, etc. Try to avoid topping too heavily.
• Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
• Place pizza under broiler until toppings are cooked, 3 to 4 minutes.