Wet Pizza Food
HOMEMADE PIZZA SAUCE (5-MINUTE RECIPE)
This is how the pros make pizza sauce. It's easy with no cooking required. This red sauce has rich tomato flavor. It's also perfect as a dip for breadsticks or pizza crust.
Provided by Natasha of NatashasKitchen.com
Categories Easy
Time 5m
Number Of Ingredients 5
Steps:
- Combine all of your ingredients in the bowl of a food processor or blender and pulse together until well combined and blended.
- Cover and refrigerate for the flavors to meld at least 3 hours or store in the refrigerator for 1 to 2 weeks.
Nutrition Facts : Calories 32 kcal, Carbohydrate 5 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 378 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving
WET PIZZA
This is a great recipe that a friend passed on to me about 15 years ago. My kids were much younger and loved it then, and still love it today. Grandmas and Grandpas like it too! The toppings can be interchanged with your favorite pizza toppings.
Provided by DIryshe
Categories Pork
Time 30m
Yield 1 large dip style pizza
Number Of Ingredients 10
Steps:
- Spread cream cheese on a large platter or cookie sheet.
- Spread pizza sauce over the cream cheese.
- Top pizza sauce with pepperoni slices, ground beef, and sausage.
- Top with veggies Sprinkle the mozzarella cheese over the top.
- Serve as a dip with your favorite brand and style of corn chips.
Nutrition Facts : Calories 4262.8, Fat 351.6, SaturatedFat 173.2, Cholesterol 1130.9, Sodium 6969.1, Carbohydrate 78.9, Fiber 13.6, Sugar 31.4, Protein 198.1
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22 CREATIVE RECIPES WITH PIZZA DOUGH | EAT THIS, NOT THAT!
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- Breadsticks. Breadsticks are a versatile snack—perfect for an appetizer at a party with a side of marinara sauce or a dinner sidekick—and they're easy to make with pizza dough.
- Buffalo Chicken Bites. Football season is a great excuse to score big with some fun-loving snacks. Claudia Sidoti, a chef and member of the ETNT advisory board, suggests using a premade pizza dough to wrap up these bites.
- Crackers. Crackers are a cheese plate's BFF. They also make a great soup companion and are a fun-loving crunch for dips. Pizza dough makes a perfect cracker, provided you roll the dough very thin.
- Cinnamon Rolls. We're on a roll, so how about cinnamon rolls? Basically, we're talking pizza dough with butter, cinnamon, and sugar and that clutch cinnamon roll ingredient, a gooey vanilla or cream cheese glaze.
- Garlic Knots. You can easily make knots at home using pizza dough, says Sidoti. Twist your dough into a knot, brush with garlic butter (simply zap some butter and minced garlic in the microwave for 10 to 15 seconds), and follow with a sprinkling of Parmesan cheese, basil, oregano, and Italian seasoning.
- Apple Galette. Fall means apple pie season. Follow this recipe Jacques Pepin recipe that uses store-bought pizza dough to make an apple galette. And it's easy as pie to make.
- Mediterranean Turkey Pot Pies. Turkey or chicken pot pie made with pizza dough takes comfort food to another level. Make a typical pot pie or opt to bake ramekin pot pies for a party or to please little tykes.
- Cheesy Onion Focaccia Bread. You can turn any meal into a gourmet event by adding a cheesy focaccia bread to it, suggests Sidoti. Just top your pizza dough with brown sugar, onions, Italian seasoning, cheese, and bake at 400.
- Stromboli. Stromboli is excellent when made with pizza dough, says Sidoti. Take half of your dough and layer ham and pepperoni lengthwise. You can also add onion, pepper, marinara sauce, salami, bologna, fresh mozzarella, and other cheeses if you like.
- Dumplings. Who doesn't love dumplings? The irresistible pillows of goodness perfectly round out a flavorful fall soup or hearty winter stew. Our Everyday Life explains exactly how you can use pizza dough to make your dumplings.
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- Weigh your flour, or measure it by gently spooning it into the cup, then sweeping off any excess.
- Place the flour, salt, yeast, water, and 1 tablespoon (13 grams) of the olive oil in the bowl of a stand mixer or other medium-large mixing bowl.
- Stir everything together to make a shaggy, sticky mass of dough with no dry patches of flour. This should take 30 to 45 seconds in a mixer using the beater paddle; or about 1 minute by hand, using a spoon or spatula.
- After 5 minutes, uncover the bowl and reach a bowl scraper or your wet hand down between the side of the bowl and the dough, as though you were going to lift the dough out.
- Re-cover the bowl, and after 5 minutes do another fold. Wait 5 minutes and repeat, then another 5 minutes and do a fourth and final fold. Cover the bowl and let the dough rest, undisturbed, for 40 minutes.
- About 3 hours before you want to serve your pizza, prepare your pan. Pour 1 1/2 tablespoons (18 grams) olive oil into a well-seasoned cast-iron skillet that’s 10 inches to 11 inches diameter across the top, and about 9 inches across the bottom.
- Transfer the dough to the pan and turn it once to coat both sides with the oil. After coating the dough in oil, press the dough to the edges of the pan, dimpling it using the tips of your fingers in the process.
- Cover the crust and let it rise for 2 hours at room temperature. The fully risen dough will look soft and pillowy and will jiggle when you gently shake the pan.
- About 30 minutes before baking, place one rack at the bottom of the oven and one toward the top (about 4 to 5 inches from the top heating element). Heat the oven to 450°F.
- When you’re ready to bake the pizza, sprinkle about three-quarters of the mozzarella (a scant 1 cup) evenly over the crust. Cover the entire crust, no bare dough showing—this will yield caramelized edges.
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