ARUGULA, RICOTTA AND SMOKED MOZZARELLA PIZZA
Provided by Giada De Laurentiis
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Put an oven rack in the center of the oven. Preheat the oven to 475 degrees F. Sprinkle a heavy baking sheet (without sides) with cornmeal. Set aside.
- In a food processor, blend the ricotta, garlic, salt, and pepper until smooth. Add the smoked mozzarella and arugula. Pulse until just combined but still chunky. On a lightly floured work surface, roll out the dough into a 14-inch diameter circle, about 1/4 to 1/16-inch thick. Transfer the dough to the prepared baking sheet and drizzle with olive oil. Spread the ricotta mixture on top leaving a 1-inch border. Arrange the tomato slices on top. Drizzle with olive oil and bake until the crust is golden, about 15 to 16 minutes. Remove from the oven, cut into wedges and serve.
Nutrition Facts : Calories 455 calorie, Fat 11 grams, SaturatedFat 4 grams, Cholesterol 22 milligrams, Sodium 1771 milligrams, Carbohydrate 59 grams, Fiber 1 grams, Protein 29 grams, Sugar 10 grams
SMOKED MOZZARELLA MUSHROOM PIZZA
Top a refrigerated crust with portobello mushrooms, smoked mozzarella and prosciutto for a hearty starter. Made in a 15x10x1-in. pan, the pizza could even be cut into larger pieces and served as an entree.-Edwina Gadsby, Hayden Idaho
Provided by Taste of Home
Categories Appetizers Dinner
Time 40m
Yield 24 servings.
Number Of Ingredients 9
Steps:
- Preheat oven to 400°. In a large skillet, heat 1 tablespoon butter and 1 tablespoon oil over medium-high heat. Add onion; cook and stir 2-3 minutes or until softened. Reduce heat to medium-low; cook 8-10 minutes or until golden brown, stirring occasionally. Remove from pan., In same skillet, heat remaining butter and oil over medium-high heat. Add mushrooms; cook and stir 2-3 minutes or until tender. Add garlic and rosemary; cook about 1-2 minutes longer or until liquid is evaporated., Unroll and press dough onto bottom of a greased 15x10x1-in. baking pan. Using fingertips, press several dimples into dough. Sprinkle with 1/2 cup cheese; top with onion, mushroom mixture and prosciutto. Sprinkle with remaining cheese. Bake 15-18 minutes or until golden brown and cheese is melted.
Nutrition Facts : Calories 90 calories, Fat 5g fat (2g saturated fat), Cholesterol 11mg cholesterol, Sodium 178mg sodium, Carbohydrate 9g carbohydrate (1g sugars, Fiber 0 fiber), Protein 4g protein.
SMOKED SALMON PIZZA
Steps:
- Preheat an oven to 400 degrees F (200 degrees C).
- Spread the olive oil over the pizza crust, then sprinkle with the smoked salmon, artichokes, and sun-dried tomatoes. Sprinkle the mozzarella cheese evenly over the pizza.
- Bake in the preheated oven until the cheese has melted and is bubbly, 10 to 15 minutes.
Nutrition Facts : Calories 536.3 calories, Carbohydrate 54.8 g, Cholesterol 54 mg, Fat 21 g, Fiber 3 g, Protein 34.9 g, SaturatedFat 8.5 g, Sodium 1310.8 mg, Sugar 3.3 g
STUFFED CRUST CAST-IRON PIZZA WITH SMOKED MOZZARELLA
Provided by Geoffrey Zakarian
Categories main-dish
Time 3h30m
Yield 4 to 6 servings
Number Of Ingredients 21
Steps:
- For the dough: Combine the bread flour, 00 flour, salt and yeast in a mixer with a hook attachment. Whisk together the water and honey. Turn the mixer to medium speed and slowly add the honey-water mixture and olive oil. The dough will come together when a ball is formed and pulls cleanly from the sides of the mixing bowl. If the dough is too wet, simply add a touch more flour until it pulls cleanly.
- Grease the inside of a large bowl or deep container with cooking spray. Add the dough to the bowl and cover with plastic wrap. Place in a warm area until the dough doubles in size, 60 to 90 minutes. The dough can be refrigerated until ready to use, with a damp cloth over it.
- For the sauce: In a medium saucepan, heat the olive oil over medium heat. Add the chile flakes and garlic and cook until the garlic softens, about 1 minute. Add the tomato puree and basil sprigs. Bring to a simmer and cook for 5 minutes. Season with salt and pepper. Let cool completely in the fridge. Remove the basil from the sauce before using.
- For the crust: Preheat the oven to 500 degrees F. Prepare a 12-inch cast-iron pan by greasing the interior with 2 tablespoons of the olive oil.
- Divide the dough into 2 portions and roll out 1 portion on a floured surface, making a round sheet roughly 14 inches wide. (Wrap the other dough portion in plastic wrap and freeze for another use.) Place the dough sheet over the greased pan, lightly pressing the interior corners into the pan to prevent pockets. Place the strips of smoked mozzarella around the interior of the pan, making a circle with the strips along the entire edge. Cut the dough approximately 1 inch above the level of the cheese. Roll the dough over the cheese, lightly tucking the edges underneath to form a stuffed crust. Brush the stuffed crust with the remaining 1 tablespoon olive oil.
- For the toppings: Ladle the sauce into the center of the pizza, creating a thin layer that barely covers the pizza. Finish by topping with the torn mozzarella, olives, and onions.
- Place the pizza pan over medium heat and cook until the bottom of the crust begins to brown lightly, 2 to 3 minutes. Transfer to the oven and bake until the crust is golden brown and the center is bubbly, about 20 minutes.
- Use a large metal spatula to remove the pizza, then top with the torn basil and a drizzle of olive oil. Allow it to cool for 10 minutes, then cut into portions and serve.
BBQ CHICKEN FRENCH BREAD PIZZAS WITH SMOKED MOZZARELLA
Sweet and smoky flavors make this quick and easy pizza a new favorite.
Provided by Katherine Sacks
Categories Sandwich Chicken Bake Kid-Friendly Quick & Easy Dinner Lunch Mozzarella Peanut Free Tree Nut Free Soy Free Cheese Week Small Plates
Yield 4 Servings
Number Of Ingredients 8
Steps:
- Position rack in top third of oven and preheat to 425°F. Heat oil over low in a medium skillet. Cook onion, stirring occasionally, until soft and translucent, about 10 minutes. Set aside.
- Place bread, cut side up, on a rimmed baking sheet and bake 5 minutes. Remove from oven and rub cut sides with garlic.
- Toss chicken with 1/4 cup barbecue sauce in a medium bowl. Spread remaining 6 Tbsp. sauce on cut sides of bread. Layer reserved onions on sauce, then top with chicken mixture and mozzarella.
- Bake until cheese is melted and golden brown, about 10 minutes. Top with cilantro.
PIZZA WITH SMOKED MOZZARELLA
Provided by Florence Fabricant
Categories dinner, pizza and calzones, main course
Time 1h45m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Dissolve yeast and sugar in water in a large bowl and set aside to proof for five minutes. When the yeast mixture becomes frothy add the salt, two tablespoons of the olive oil, the pepper and one cup of the flour. Beat until smooth.
- Add remaining flour, one-half cup at a time, and mix until the dough leaves the sides of the bowl. There should be some flour left.
- Dust a work surface with some of the remaining flour and knead the dough until it is smooth and elastic, adding additional flour if necessary.
- Place the dough in a lighly oiled bowl, turn it once in the bowl, cover loosely and set aside to rise until doubled, about one hour.
- While the dough is rising, slice the tomatoes about one-quarter-inch thick, place them on a broiler pan, brush with one tablespoon of the remaining oil and broil until lightly browned around the edges. Set aside.
- When the dough has doubled, preheat oven to 475 degrees. Lightly oil four eight- or nine-inch baking pans or two pizza pans and dust with corn meal. Divide the dough into two or four equal portions, depending on the number of pans you are using. Roll and stretch the dough to fit the pans, leaving a slightly thicker border.
- Arrange the grilled tomatoes in a single layer on each circle of dough. Place in the oven and bake 10 minutes. Sprinkle with the mozzarella cheese, then the Parmesan cheese, and bake until the cheese is melted and bubbling and the dough has browned, 10 to 15 minutes longer.
- Sprinkle with a little remaining olive oil, garnish with basil leaves and serve at once.
Nutrition Facts : @context http, Calories 725, UnsaturatedFat 18 grams, Carbohydrate 84 grams, Fat 31 grams, Fiber 7 grams, Protein 29 grams, SaturatedFat 11 grams, Sodium 939 milligrams, Sugar 5 grams
SMOKED SALMON TOMATO PIZZA
This quick and easy appetizer comes in handy when you find yourself in a time crunch. Natalie Lodes from Plantation, Florida says her "honey" likes this recipe so much that he can almost eat the entire thing by himself.
Provided by Taste of Home
Categories Appetizers
Time 25m
Yield 8 slices.
Number Of Ingredients 8
Steps:
- Place the crust on an ungreased 12-in. pizza pan. Bake at 450° for 8-10 minutes or until heated through. Spread with cream cheese. , Sprinkle with salmon, tomato, onion, capers, parsley and pepper. Cut into slices.
Nutrition Facts :
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- Preheat oven to 425 degrees and prepare a baking sheet with parchment paper or a silpat liner.
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- Preheat oven to 425°F with rack in lowest position. Brush bottom and sides of a 10-inch cast-iron skillet with butter; sprinkle with cornmeal.
- Place dough on a lightly floured surface. Flatten dough using fingertips and palm, starting from the center and working toward the edge. With hands at 10 and 2 o’clock, lift dough and rotate, moving hands around the edge, letting dough stretch to an 11-inch round. Transfer to prepared skillet; cover with a dish towel. Let rest at room temperature for 30 minutes.
- Uncover and press dough into bottom and up sides of skillet. Arrange mozzarella slices over bottom of dough, overlapping if needed. Mix tomatoes, oil, oregano, salt, and garlic in a bowl; spoon over sliced mozzarella and top with smoked mozzarella.
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- Pre-heat your oven to 450 degrees. Thirty minutes before cooking the pizza, put your pizza stone in the oven.
- Follow the directions on the Delallo Italian Pizza Dough kit to make the dough. Once the dough is ready, divide the pizza dough into 2 even pieces. Stretch each piece of dough in a circular motion, then lay them both out on a flat surface and flatten out using a rolling pin. If you have a pizza peel, sprinkle some flour on it and place the stretched out dough on the peel.
- Once your 2 pizza doughs are flat and ready to be cooked, spread the pizza sauce on top of each dough.
- Tear the mozzarella into pieces and top each pizza with equal amounts of the mozzarella and smoked mozzarella and season with salt and pepper. Add the sausage and thinly sliced fennel and red onion. Transfer the pizzas into the oven and bake for 12-13 minutes until the crust is golden.
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- In a large bowl, whisk together the flour, salt and Fleischmann’s® RapidRise® yeast. Stir in the water and oil and mix with a wooden spoon to combine. Once just combined, start to work it with your hands, kneading it together in the bowl until a dough begins to form. If it’s wet and sticks to your hands, add more flour, a couple tablespoons at a time. Knead for about 3-4 minutes until you’ve formed a ball of dough that is moist but doesn’t stick to your hands. Cover with a warm, dampened towel and set aside for 45 minutes to rise.
- Your dough is ready once it has doubled in size, about 45 minutes to 1 hour. At this point, split the dough into 2 balls. You only need 1 for this pizza, so you can wrap the other half in cling wrap and place in the fridge for up to 1 day.
- Preheat the oven to 450 F. Using a round pizza pan or a sheet pan, spread the dough out with a rolling pin until it’s thin and even. Drizzle the dough with a little oil, then cover the surface with the shredded smoked mozzarella, spinach and sliced apples.
- Place the pizza pan in the oven and bake for 15-20 minutes until the edges are golden and the cheese is fully melted and just starting to look toasty.
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- In the bowl of an electric stand mixer, combine the water, yeast, and sugar. Stir briefly and let stand for 5 minutes or until the top surface has a thin, frothy layer (this indicates that the yeast is active). Add the flour, oil, and salt. Fit the mixer with the dough hook and mix on low speed for about 1 minute or until the dough begins to come together. Increase the speed to medium. Continue to mix until the dough is slightly sticky, smooth, and elastic, about 10 minutes. Form the dough into a ball and place in a lightly oiled bowl. Turn it over to coat all sides and tightly cover the bowl with plastic wrap. Allow the dough to rise in a warm place until it has doubled in size, 1½ to 2 hours.
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- Prepare the grill for direct cooking over medium-high heat. Preheat a perforated grill pan over direct medium-high heat for about 10 minutes. While the pan is preheating, place the packet of garlic over direct medium-high heat and cook until the cloves are soft and light brown, 15 to 20 minutes. Remove the packet from the grill. When the grill pan is really hot, using tongs, lift the mushrooms and peppers from the bowl and spread them out in a single layer on the pan. Cook until they are nicely browned and tender, about 6 minutes, stirring once or twice. Wearing insulated barbecue mitts, remove the pan from the grill and set it down on a heat-proof surface.
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5/5 (5)Total Time 32 minsCuisine American, ItalianCalories 191 per serving
- If using a pizza stone, arrange a rack in the upper third of the oven and place stone on rack; preheat oven to its hottest setting, 500 degrees–550 degrees F (260-290 degrees C) for 1 hour. If using a baking sheet, arrange a rack in the middle of oven and preheat to 500 degrees–550 degrees F (260-290 degrees C).
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- Preheat oven to 400°F. In a large skillet, preferably cast iron, heat peanut oil over medium-high heat.
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