Margherita Pizza
Ingredients
- 1 (28-ounce) can pelati tomatoes
- Kosher salt
- All-purpose flour, for dusting
- 4 (12-ounce) pizza dough balls, at room temperature, recipe follows
- 8 ounce mozzarella, grated
- Handful fresh basil leaves, torn
PIZZA DOUGH:
- 1 (.25-ounce) package dry active yeast (2 1/4 teaspoons)
- 1/2 cup lukewarm water (about 105 to 115 degrees F)
- 4 cups bread flour
- 1 1/2 teaspoons salt
- 3/4 cup cold water
- 1/4 cup olive oil, plus more for bowl
Directions
Preheat a wood-fired pizza oven to very hot 4 hours before cooking. Alternately, you can use a preheated pizza stone in your home oven. It's best to heat it for 1 hour at 500 degrees F before baking.
Add tomatoes to a food processor and process until smooth. Season with salt.
Sprinkle some flour on your pizza peel. Using a rolling pin, stretch your dough to a very thin 10-inch round.
Using a spoon to spread, put 1/4 of the sauce on the dough, and spread leaving a 1-inch border. Sprinkle 1/4 of the mozzarella over the sauce.
Gently put the pizza on the floor of the pizza oven. Bake until golden and crisp, about 3 minutes. Top with hand torn basil.
Add tomatoes to a food processor and process until smooth. Season with salt.
Sprinkle some flour on your pizza peel. Using a rolling pin, stretch your dough to a very thin 10-inch round.
Using a spoon to spread, put 1/4 of the sauce on the dough, and spread leaving a 1-inch border. Sprinkle 1/4 of the mozzarella over the sauce.
Gently put the pizza on the floor of the pizza oven. Bake until golden and crisp, about 3 minutes. Top with hand torn basil.
In the bowl of a stand mixer, add the yeast, lukewarm water, and 1/2 cup bread flour. Mix well and let sit until bubbly, about 30 minutes.Whisk together the remaining 3 1/2 cups bread flour and salt in another bowl so it will be evenly distributed.Once the yeast mixture is nice and bubbly and looks like foamy beer, add 3/4 cup cold water and olive oil. Using a dough hook, turn the mixer on and add the flour in increments.Mix the dough for about 5 minutes, until the dough starts creeping up the dough hook and comes away from the sides of the bowl.Place the dough in a large bowl lightly greased with olive oil. Turn to coat all sides of the dough with oil. Cover the bowl loosely with a clean tea towel. Let rise until doubled in size, about 2 hours. Punch dough down, and let rise another hour.Divide the dough into 4 equal disks. Lightly flour a work surface. Using your fingers or heels of your hands (and a rolling pin, if you prefer) stretch the disks out to a 10-inch round.Repeat with the remaining 3 pizza dough disks.
Le Focacce
ingredients
1 recipe pizza dough per focaccia (Nonna Guilia's Pizza Dough, recipe follows) *
Extra-virgin olive, for drizzling and greasing
Salt
RADICCHIO FOCACCIA:
- Radicchio, cut in 1/8 slices
- Smoked scamorza cheese, sliced ( mozzarella can be substituted)
POTATO FOCACCIA:
- Potatoes, thinly sliced
- Onions, sliced
- Fresh rosemary
ZUCCHINI FOCACCIA:
- Zucchinis, thinly sliced
- Onions, sliced
SCHIACCIATA ALLA FIORENTINA:
- Red wine grapes, halved
- Chianti wine, for drizzling
- 2 tablespoons of sugar, for sprinkling
NONNA GUILIA'S PIZZA DOUGH:
- 4 cups all-purpose flour
- 1 tablespoon fresh yeast, crumbled
- 3/4 cup white wine
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon salt
- 2 cups lukewarm water
Directions
Preheat the oven at 450 degrees F. Oil the bottom of a pizza pan and stretch out the dough until the pizza covers the whole pan. Add as little or as much of your favorite toppings before baking it until the crust is golden brown and the toppings are bubbling, golden, or cooked through (depending on your ingredients), approximately 20 minutes.*for Schiacciata alla Fiorentina, add 2 tablespoons of sugar when making Nonna Giulia's pizza dough
To make the dough:
Mound the flour on a smooth work surface, and create a well in the middle of the flour. Break up the cubes of yeast with your hands and add it to the well, along with the white wine, olive oil and a portion of salted lukewarm water. Work the flour slowly, adding the rest of the salted lukewarm water as needed until it turns into a uniform dough.
Cover the dough and let rest to rise for about 20 to 30 minutes at room temperature.
Arancini
ingredients
- 3 cups leftover risotto
- 1/4 pound fresh mozzarella, cubed
- 2 cups extra-virgin olive oil
- 1 egg, beaten
- 1 cup bread crumbs
Directions
*If leftover risotto is not on hand, add a generous amount of grated Parmigiano cheese and a small amount of tomato sauce to boiled, salted arborio rice.
Grab a handful of leftover risotto and shape it into a 2 1/2-inch diameter ball. Press a hole in the middle with your thumb and place a few cubes of mozzarella cheese inside. Reshape the rice ball, until the mozzarella is fully enclosed in the rice.
In a deep saucepan, heat the extra-virgin olive oil to 350 degrees F.
Roll each rice ball into the beaten egg, and then coat evenly with bread crumbs. Gently place the rice balls in the hot oil without overcrowding. Make sure the olive oil is hot before the rice balls are added; otherwise the rice balls will absorb the oil and become heavy. Fry the rice balls for a few minutes on each side, or until golden. Place the rice balls on the paper towels to absorb any excess oil. Transfer to a plate, and serve them hot or at room temperature.
Grab a handful of leftover risotto and shape it into a 2 1/2-inch diameter ball. Press a hole in the middle with your thumb and place a few cubes of mozzarella cheese inside. Reshape the rice ball, until the mozzarella is fully enclosed in the rice.
In a deep saucepan, heat the extra-virgin olive oil to 350 degrees F.
Roll each rice ball into the beaten egg, and then coat evenly with bread crumbs. Gently place the rice balls in the hot oil without overcrowding. Make sure the olive oil is hot before the rice balls are added; otherwise the rice balls will absorb the oil and become heavy. Fry the rice balls for a few minutes on each side, or until golden. Place the rice balls on the paper towels to absorb any excess oil. Transfer to a plate, and serve them hot or at room temperature.
Open-Faced Carpaccio Sandwich
ingredients
- 1/4 cup/50 ml extra-virgin olive oil
- 2 cloves garlic, peeled and sliced
- 2 pounds/1 kg thinly sliced beef tenderloin, pounded thin
- Salt
- 1/4 cup/50 ml white wine
- Small bunch rucola ( arugula or rocket)
- Parmigiano shavings, as much as you need
- 8 slices country bread, toasted
Directions
In a saucepan, heat up 2 tablespoons olive oil. Add the garlic and cook for 1 minute to flavor up the olive oil. Rip the beef tenderloin into the pan. Add salt and white wine. Cook until partially cooked.
In a salad bowl, add the rucola, salt, and the remaining olive oil. Mix well.
Top the bread slices with the rucola, Parmigiano shavings, and beef.
In a salad bowl, add the rucola, salt, and the remaining olive oil. Mix well.
Top the bread slices with the rucola, Parmigiano shavings, and beef.
Taleggio and Pear Panini
ingredients
- 1 (1-pound) loaf ciabatta bread (or 8 slices country bread)
- 1/4 cup olive oil
- 8 ounces Taleggio cheese or brie, sliced
- 2 large pears, apples or peaches, cored and cut into 1/4-inch wedges
- 2 tablespoons honey
- Pinch salt
- Pinch freshly ground black pepper
- 3 ounces arugula or spinach
Directions
Preheat the panini machine. Cut the ciabatta loaf into 4 equal pieces. Halve each piece horizontally to make 4 sandwiches. Brush the bread on both sides with olive oil and place the bottom-half of the bread slices in the panini machine in a single layer. Heat until golden, about 3 to 4 minutes. Continue with the remaining top slices of bread.
While the top slices of the bread are in the Panini machine, begin forming the sandwiches. Divide the cheese among the warm bread. Cover the cheese with slices of fruit. Drizzle the fruit with honey. Sprinkle with salt and pepper. Top with a handful of arugula. Place the warmed top half of the bread over the arugula and return the competed sandwich to the panini machine for 1 to 2 minutes more to finish melting the cheese. Remove from the panini machine. Cut the sandwiches in half and serve immediately.
While the top slices of the bread are in the Panini machine, begin forming the sandwiches. Divide the cheese among the warm bread. Cover the cheese with slices of fruit. Drizzle the fruit with honey. Sprinkle with salt and pepper. Top with a handful of arugula. Place the warmed top half of the bread over the arugula and return the competed sandwich to the panini machine for 1 to 2 minutes more to finish melting the cheese. Remove from the panini machine. Cut the sandwiches in half and serve immediately.
Grilled Focaccia Sandwich
Ingredients
- 14 ounces/400 g pizza dough, recipe follows or prepared pizza dough
- Small bunch rucola ( arugula or rocket)
- 1 lemon, halved
- 3 tablespoons/45 ml extra-virgin olive oil
- Salt
- 4 to 5 thinly sliced prosciutto
- Parmigiano cheese shavings, as much as you want
PIZZA DOUGH:
- 2 cups/500 ml lukewarm water
- 1 cube or 2 tablespoons/30 ml fresh yeast
- 4 cups/1 L all-purpose flour
Directions
Heat a barbecue or grill.
Stretch the dough. Place the dough on the hot barbeque. Allow to cook for approximately 4 to 5 minutes on each side or until brown on both sides.
In a bowl add the rucola and season with freshly-squeezed lemon juice, olive oil, and salt. Mix together.
Lay the dough flat on a plate and layer with prosciutto, rucola, and Parmigiano cheese. Fold the foccacia and serve like a sandwich.
Stretch the dough. Place the dough on the hot barbeque. Allow to cook for approximately 4 to 5 minutes on each side or until brown on both sides.
In a bowl add the rucola and season with freshly-squeezed lemon juice, olive oil, and salt. Mix together.
Lay the dough flat on a plate and layer with prosciutto, rucola, and Parmigiano cheese. Fold the foccacia and serve like a sandwich.
Pizza Dough:
Add the water to a bowl. Then add the yeast a little at a time and break up the cube of yeast with your hands. Cook's Note: You can also use yeast in the powder form. Let the yeast fully dissolve in the warm water and let stand for 2 minutes.
Add the flour on a smooth work surface and create a well in the center of the flour. Slowly add the yeast-water mixture, olive oil, and salt until the flour has absorbed the liquid. Knead the dough until the mixture becomes an even dough consistency. If necessary, add a little more flour to absorb any excess liquid.
Divide the dough into 4 equal portions to make individual-size pizzas. Place on a lightly-floured surface or pan and cover with a cloth. Let rest for about an hour at room temperature or until the dough has doubled in size.
Add the water to a bowl. Then add the yeast a little at a time and break up the cube of yeast with your hands. Cook's Note: You can also use yeast in the powder form. Let the yeast fully dissolve in the warm water and let stand for 2 minutes.
Add the flour on a smooth work surface and create a well in the center of the flour. Slowly add the yeast-water mixture, olive oil, and salt until the flour has absorbed the liquid. Knead the dough until the mixture becomes an even dough consistency. If necessary, add a little more flour to absorb any excess liquid.
Divide the dough into 4 equal portions to make individual-size pizzas. Place on a lightly-floured surface or pan and cover with a cloth. Let rest for about an hour at room temperature or until the dough has doubled in size.
Sausage and Buffalo Mozzarella Pizza
Ingredients
- 1 head garlic, top cut off
- 2 1/2 tablespoons olive oil
- Flour, for dusting
- Cornmeal, for dusting
- 1 1/2 ounces sausage, removed from casing
- 1 ball buffalo mozzarella, drained from water
- 1/4 red onion, thinly sliced
- 1/4 cup torn fresh oregano leaves
- Salt and freshly ground black pepper
- Pizza Dough
- 3 1/4 cups all-purpose flour, plus extra for dusting
- 2 teaspoons instant yeast
- 1 tablespoons salt
- 1 tablespoon sugar
- 1 cup warm water
- 1/4 cup dry white wine, at room temperature
- 3 tablespoons olive oil
Directions
For the sausage and buffalo mozzarella pizza: Put the pizza stone in the oven and preheat the oven to 450 degrees F.
Put the head of garlic on a piece of tin foil, drizzle 1/2 tablespoon olive oil and season with salt. Wrap tin foil tightly around garlic, put in oven and roast until golden and soft, approximately 45 minutes, remove from oven and raise the heat to 550 degrees F.
Squeeze the roasted garlic into a small bowl, add 1 tablespoon olive oil. Using a fork, mash the garlic and set aside.
Flour a clean, dry working surface and roll out the pizza dough to 1/4-inch thickness. Dust a large cutting board or wooden pizza paddle with flour and cornmeal, transfer the rolled out dough on top.
Spread the roasted garlic puree over the dough, followed by pieces of sausage and torn pieces of buffalo mozzarella cheese, leaving a 1-inch border around the edges of the crust. Put the remaining olive oil in a small bowl and brush the edges of dough with olive oil.
To bake, lift the board with pizza and slide the pizza onto the hot pizza stone in the oven. Bake until the crust is slightly golden and cheese has melted, approximately 10 minutes. Garnish the pizza with red onions and oregano, slice and serve.
Put the head of garlic on a piece of tin foil, drizzle 1/2 tablespoon olive oil and season with salt. Wrap tin foil tightly around garlic, put in oven and roast until golden and soft, approximately 45 minutes, remove from oven and raise the heat to 550 degrees F.
Squeeze the roasted garlic into a small bowl, add 1 tablespoon olive oil. Using a fork, mash the garlic and set aside.
Flour a clean, dry working surface and roll out the pizza dough to 1/4-inch thickness. Dust a large cutting board or wooden pizza paddle with flour and cornmeal, transfer the rolled out dough on top.
Spread the roasted garlic puree over the dough, followed by pieces of sausage and torn pieces of buffalo mozzarella cheese, leaving a 1-inch border around the edges of the crust. Put the remaining olive oil in a small bowl and brush the edges of dough with olive oil.
To bake, lift the board with pizza and slide the pizza onto the hot pizza stone in the oven. Bake until the crust is slightly golden and cheese has melted, approximately 10 minutes. Garnish the pizza with red onions and oregano, slice and serve.
For the pizza dough: Put the flour, yeast, salt and sugar in a large bowl or food processor. In the bowl, make a well in the center of the dry ingredients and add the warm water, wine, and 2 tablespoons olive oil or add the wet ingredients to food processor.
With a wooden spoon stir the wet ingredients into the dry ingredients until the mixture comes together, or pulse in the food processor until the dough comes together.
Lightly flour the work surface, turn the dough out and knead for approximately 5 minutes until the dough is smooth and elastic.
Split the dough into 3 balls; lightly oil 1 large bowl with 1/2 teaspoon olive oil. Put 2 balls of dough in a bowl, cover with plastic wrap and put near a warm dry spot to rise for 1 hour.
Put the remaining dough in a clean plastic resealable bag and put in the refrigerator or freezer for future use.
Remove the balls of dough from the bowl, punch down to release the air, cover with plastic wrap and reserve for assembling pizzas. Yield: 3 pizza crusts
With a wooden spoon stir the wet ingredients into the dry ingredients until the mixture comes together, or pulse in the food processor until the dough comes together.
Lightly flour the work surface, turn the dough out and knead for approximately 5 minutes until the dough is smooth and elastic.
Split the dough into 3 balls; lightly oil 1 large bowl with 1/2 teaspoon olive oil. Put 2 balls of dough in a bowl, cover with plastic wrap and put near a warm dry spot to rise for 1 hour.
Put the remaining dough in a clean plastic resealable bag and put in the refrigerator or freezer for future use.
Remove the balls of dough from the bowl, punch down to release the air, cover with plastic wrap and reserve for assembling pizzas. Yield: 3 pizza crusts
Bruschetta Pizzaiola
Ingredients
- 1 baguette, sliced
- 1 (8-ounce) ball fresh mozzarella
- 1 pint cherry tomatoes, quartered
- 1 handful fresh basil, plus more for garnish
- Extra-virgin olive oil, for serving
- Kosher salt and freshly ground black pepper
Directions
Preheat the oven to 375 degrees F.
On a high heat, toast the bread using a stovetop grill, then set aside on a cookie sheet pan.
In a bowl, mix together the mozzarella and tomatoes, season very lightly with olive oil and salt and pepper. Stir well and top the bread with the mixture and place on the sheet pan.
Cook in the oven for about 10 minutes, or until the cheese has melted and starts to crisp into a nice golden color, than place in a platter and allow to cool off for a few minutes before serving.
Dress with a couple leaves freshly picked basil, a drizzle of extra-virgin oil, salt, and pepper.
On a high heat, toast the bread using a stovetop grill, then set aside on a cookie sheet pan.
In a bowl, mix together the mozzarella and tomatoes, season very lightly with olive oil and salt and pepper. Stir well and top the bread with the mixture and place on the sheet pan.
Cook in the oven for about 10 minutes, or until the cheese has melted and starts to crisp into a nice golden color, than place in a platter and allow to cool off for a few minutes before serving.
Dress with a couple leaves freshly picked basil, a drizzle of extra-virgin oil, salt, and pepper.
Stuffed Pizza with Variations: Spinach and Fontina, Escarole, Anchovy, Pine Nut and Raisin, Prosciutto Cotto and Scamorza
Ingredients
PIZZA DOUGH:
- 2 cups/500 ml lukewarm water
- 1 cube or 2 tablespoons/30 ml fresh yeast
- 4 cups/1 L all-purpose flour
- 2 tablespoons/30 ml extra-virgin olive oil
- 1 teaspoon/5 ml salt
SPINACH AND FONTINA PIZZA:
- 1 recipe Pizza Dough
- 3 tablespoons/45 ml extra-virgin olive oil
- 2 cloves garlic, peeled and crushed
- 1 bunch fresh spinach, washed, dried and trimmed
- Salt
- 2 ounces/75 g fontina cheese, sliced
ESCAROLE, ANCHOVY, PINE NUT AND RAISIN PIZZA:
- 1 recipe Pizza Dough
- 4 tablespoons/60 ml extra-virgin olive oil
- 3 anchovies, plus extra anchovies, for topping, optional
- 2 cloves garlic, crushed
- 1 cup/250 ml olives
- 1/2 cup/125 ml pine nuts
- 1/2 cup/125 ml raisins
- 1 bunch escarole, washed, dried and trimmed
Directions
Add the water to a bowl. Then add the yeast a little at a time and break up the cube of yeast with your hands. Cook's Note: You can also use yeast in the powder form. Let the yeast fully dissolve in the warm water and let stand for 2 minutes.
Add the flour on a smooth work surface and create a well in the center of the flour. Slowly add the yeast-water mixture, olive oil, and salt until the flour has absorbed the liquid. Knead the dough until the mixture becomes an even dough consistency. If necessary, add a little more flour to absorb any excess liquid.
Divide the dough into 4 equal portions to make individual-size pizzas. Place on a lightly-floured surface or pan and cover with a cloth. Let rest for about an hour at room temperature or until the dough has doubled in size. Yield: 4 servings
Add the flour on a smooth work surface and create a well in the center of the flour. Slowly add the yeast-water mixture, olive oil, and salt until the flour has absorbed the liquid. Knead the dough until the mixture becomes an even dough consistency. If necessary, add a little more flour to absorb any excess liquid.
Divide the dough into 4 equal portions to make individual-size pizzas. Place on a lightly-floured surface or pan and cover with a cloth. Let rest for about an hour at room temperature or until the dough has doubled in size. Yield: 4 servings
For the spinach and fontina pizza:
Preheat the oven to 400 degrees F. Stretch out the pizza dough and roll out on a lightly-floured surface. In a frying pan heat the olive oil and brown the garlic. Add the spinach and saute until just wilted. Add salt, to taste and let cool.
Add the sautéed spinach to 1/2 the dough and top with slices of fontina cheese. Fold the dough over. Pinch the opposite ends of the dough together to seal. Lightly brush the dough with olive oil and sprinkle with salt. Bake for approximately 15 minutes.
For the escarole, anchovy, pine nut and raisin pizza:
Preheat the oven to 400 degrees F. Stretch out the pizza dough and roll out on a lightly-floured surface. In a frying pan add the olive oil, anchovies, and brown the garlic. Add the olives, pine nuts, raisins and fry together for another minute. Add the escarole and cook until wilted.
Add the sautéed escarole onto one half of the dough. Additional anchovies may be added. Fold over. Pinch the opposite ends together. Lightly brush the dough with olive oil and sprinkle with salt. Bake for approximately 15 minutes.
For the prosciutto cotto and scamorza pizza:
Preheat the oven to 400 degrees F. Stretch out the pizza dough and roll out on a lightly-floured surface. Place the prosciutto cotto, scamorza, and sun-dried tomatoes on1/2 the dough. Fold over. Pinch the opposite ends together to seal. Lightly brush the dough with olive oil and sprinkle with salt. Bake for approximately 15 minutes.
PROSCIUTTO COTTO AND SCAMORZA PIZZA:
- 1 recipe Pizza Dough
- 4 ounces/100 g prosciutto cotto, sliced
- 2 ounces/75 g smoked scamorza cheese, thinly sliced
- 5 to 7 sun-dried tomatoes, chopped
- Extra-virgin olive oil, for brushing
- Salt
Schiacciata Con l'Uva: Focaccia Topped with Grapes
ingredients
- 1 pound/500 g prepared pizza dough
- 1 bunch red grapes
- 1 cup/250 ml sugar
- 2 sprigs fresh rosemary
- 3 tablespoons/45 ml extra-virgin olive oil
Directions
Preheat the oven to 400 degrees F. On a marble worktable stretch and flatten out the dough to about 1/4-inch thick. Place the dough onto a greased baking tray leaving 1/2 of the dough off the pan. Add 1/2 the grapes and squish the grapes with your hands to release the juices into the dough. Sprinkle 1/2 cup sugar and add 1 rosemary sprig. Drizzle the dough with 1 1/2 tablespoons olive oil.Gently fold over the remaining dough over the grapes and pinch down the ends. Repeat the process using the remaining grapes, sugar, rosemary, and olive oil.Cook for approximately 20 minutes.
Calories: 373
Total Fat: 7 grams
Saturated Fat: 1 gram
Protein: 5 grams
Total carbohydrates: 75 grams
Sugar: 48 grams
Fiber: 2 grams
Cholesterol: 0 milligrams
Sodium: 413 milligrams
Calories: 373
Total Fat: 7 grams
Saturated Fat: 1 gram
Protein: 5 grams
Total carbohydrates: 75 grams
Sugar: 48 grams
Fiber: 2 grams
Cholesterol: 0 milligrams
Sodium: 413 milligrams
Shrimp, Artichoke and Fresh Ricotta Flatbread
Ingredients
- 2 tablespoons unsalted butter
- 1/4 pound shrimp (16/20,) peeled, deveined, tails off
- 2 cloves garlic, minced
- 1 tablespoon chopped fresh parsley
- 1/4 recipe Simple Pizza Dough, recipe follows
- Flour
- Olive oil
- 1/2 cup ricotta cheese
- 1 tablespoon chopped oregano, plus more for garnish
- 1/4 cup marinated artichokes, chopped
- 1/4 cup roasted red pepper, chopped
- 2 tablespoons fresh lemon juice
- Kosher salt and freshly cracked black pepper
SIMPLE PIZZA DOUGH:
- 1 3/4 cups warm water (105 to 110 degrees F)
- 1 envelope active dry yeast (2 1/4 teaspoons)
- 2 teaspoons sugar
- 3 tablespoons olive oil
- 4 cups bread flour, plus more for dusting
- 2 teaspoons salt
- Nonstick spray
Directions
Preheat a cast-iron grill pan or outdoor grill to high heat.
Melt the butter in a saute pan over medium heat, add the shrimp and garlic and saute until the shrimp are pink and cooked through, about 2 minutes. Toss the shrimp with the chopped parsley. Set aside to cool and then chop the shrimp.
Turn the dough out onto a floured work surface and stretch and press with your hands to form a thin, rectangular shape. If you need to, pick up the dough and let the natural weight of the dough stretch itself out. It doesn't need to be perfect, matter of fact its better when it's not. Once you have the dough in the shape you like, brush one side of the dough with olive oil and lay that side down flat onto the preheated grill. Cook the dough until it is charred and has a crisp texture, about 5 minutes, brush the other side with some oil and then flip the dough and char the second side. Once the bread is charred and cooked, remove it from the grill and assemble the flatbread.
Spread the ricotta onto the flatbread and sprinkle the oregano over the entire surface. Top with the artichokes, red peppers and shrimp and sprinkle the entire thing with lemon juice. Season with salt and pepper. Serve and enjoy!
Melt the butter in a saute pan over medium heat, add the shrimp and garlic and saute until the shrimp are pink and cooked through, about 2 minutes. Toss the shrimp with the chopped parsley. Set aside to cool and then chop the shrimp.
Turn the dough out onto a floured work surface and stretch and press with your hands to form a thin, rectangular shape. If you need to, pick up the dough and let the natural weight of the dough stretch itself out. It doesn't need to be perfect, matter of fact its better when it's not. Once you have the dough in the shape you like, brush one side of the dough with olive oil and lay that side down flat onto the preheated grill. Cook the dough until it is charred and has a crisp texture, about 5 minutes, brush the other side with some oil and then flip the dough and char the second side. Once the bread is charred and cooked, remove it from the grill and assemble the flatbread.
Spread the ricotta onto the flatbread and sprinkle the oregano over the entire surface. Top with the artichokes, red peppers and shrimp and sprinkle the entire thing with lemon juice. Season with salt and pepper. Serve and enjoy!
In a liquid measuring cup, combine the warm water, yeast and sugar. Allow the yeast to dissolve and bloom, about 5 minutes. Once bloomed, add the olive oil.
Meanwhile, in the bowl of a stand mixer fitted with the paddle attachment, combine the flour and salt. Stream in the water/yeast mixture and as the dough begins to come together, switch to a dough hook attachment. Allow the dough to knead, adding a bit more flour if needed, so that the dough releases from the sides of the bowl, 1 to 3 minutes. You should be able to touch the dough and not have the dough stick to your fingers. Once the dough has kneaded and has pulled away from the sides of the bowl, remove the dough from bowl to a floured work surface and, with floured hands, continue to knead it by hand for 1 to 2 minutes. Then form the dough into a round ball and place it into a large bowl sprayed with nonstick spray. Cover the bowl with plastic wrap or a clean dish towel and let the dough rise in a warm area of your kitchen until it doubles in size, 1 1/2 to 2 hours. After the dough has risen it is ready to be cooked however you'd like!
Cook's Notes: This dough is wet dough, keep bench flour at the ready and make sure to flour your hands when working with the dough. Trust your gut as a chef, if the dough is to wet, add more flour, if it is too stiff, add a little water.
Sugar is used to feed the yeast which will help the dough to grow. Bread flour will give you a chewier texture because the flour has more gluten. You don't need to use a thermometer to get the water temperature, it should just feel warm to the touch.
Meanwhile, in the bowl of a stand mixer fitted with the paddle attachment, combine the flour and salt. Stream in the water/yeast mixture and as the dough begins to come together, switch to a dough hook attachment. Allow the dough to knead, adding a bit more flour if needed, so that the dough releases from the sides of the bowl, 1 to 3 minutes. You should be able to touch the dough and not have the dough stick to your fingers. Once the dough has kneaded and has pulled away from the sides of the bowl, remove the dough from bowl to a floured work surface and, with floured hands, continue to knead it by hand for 1 to 2 minutes. Then form the dough into a round ball and place it into a large bowl sprayed with nonstick spray. Cover the bowl with plastic wrap or a clean dish towel and let the dough rise in a warm area of your kitchen until it doubles in size, 1 1/2 to 2 hours. After the dough has risen it is ready to be cooked however you'd like!
Cook's Notes: This dough is wet dough, keep bench flour at the ready and make sure to flour your hands when working with the dough. Trust your gut as a chef, if the dough is to wet, add more flour, if it is too stiff, add a little water.
Sugar is used to feed the yeast which will help the dough to grow. Bread flour will give you a chewier texture because the flour has more gluten. You don't need to use a thermometer to get the water temperature, it should just feel warm to the touch.
Pizza Pockets
ingredients
- 1 tablespoon olive oil
- 8 ounces Italian turkey sausage
- 1 cup tightly-packed arugula (about 1 ounce)
- 4 ounces cream cheese, room temperature
- 1/3 cup grated Parmesan, plus 1/4 cup
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 (13.5-ounce) package of store-bought pizza crust (recommended: Pillsbury)
- All-purpose flour, for rolling out pizza dough
- 1 egg, beaten (for egg wash)
- 1 1/2 cups marinara sauce, store-bought or homemade
Directions
Heat the olive oil over medium-high heat in a medium-sized, heavy skillet. Add the sausage and cook until crumbled and golden, about 5 minutes. Add the arugula and cook until wilted. Turn off the heat and let cool about 10 minutes. Add the cream cheese, 1/3 cup Parmesan, salt, and pepper and stir to combine. Set aside.
Preheat the oven to 400 degrees F. Roll out the pizza dough on a lightly floured surface to a thin 20 by 12-inch rectangle. Cut the rectangle in half lengthwise. The cut each half into 8 equal rectangles.
Spoon topping onto 1 side of each of the rectangles. Using a pastry brush, brush the edges of the rectangle with egg wash. Close the rectangle of pizza dough over the topping. Use a fork to seal and crimp the edges. Place the pizza pockets onto a parchment paper-lined baking sheet. Brush the top of each pizza pocket with egg wash. Sprinkle with the remaining Parmesan. Bake until golden, about 15 to 17 minutes.
Meanwhile, heat the marinara sauce over low heat in a medium saucepan. Serve the hot pizza pockets with the marinara sauce alongside for dipping.
Preheat the oven to 400 degrees F. Roll out the pizza dough on a lightly floured surface to a thin 20 by 12-inch rectangle. Cut the rectangle in half lengthwise. The cut each half into 8 equal rectangles.
Spoon topping onto 1 side of each of the rectangles. Using a pastry brush, brush the edges of the rectangle with egg wash. Close the rectangle of pizza dough over the topping. Use a fork to seal and crimp the edges. Place the pizza pockets onto a parchment paper-lined baking sheet. Brush the top of each pizza pocket with egg wash. Sprinkle with the remaining Parmesan. Bake until golden, about 15 to 17 minutes.
Meanwhile, heat the marinara sauce over low heat in a medium saucepan. Serve the hot pizza pockets with the marinara sauce alongside for dipping.
Sausage and Stracchino Cheese Crostini
ingredients
- 8 ounces/250 g stracchino cheese
- 2 (3-ounce/90 g) pork sausages, casings removed or bulk
- 8 slices of country bread, sliced
Directions
Preheat the oven to 400 degrees F.
In a mixing bowl, mix the stracchino cheese and sausages into a paste.
Pizza Dough
3 1/4 cups all-purpose flour, plus extra for dusting
2 teaspoons instant yeast
1 tablespoons salt
1 tablespoon sugar
1 cup warm water
1/4 cup dry white wine, at room temperature
3 tablespoons olive oil
Add the water to a bowl. Then add the yeast a little at a time and break up the cube of yeast with your hands. Cook's Note: You can also use yeast in the powder form. Let the yeast fully dissolve in the warm water and let stand for 2 minutes.
Add the flour on a smooth work surface and create a well in the center of the flour. Slowly add the yeast-water mixture, olive oil, and salt until the flour has absorbed the liquid. Knead the dough until the mixture becomes an even dough consistency. If necessary, add a little more flour to absorb any excess liquid.
Divide the dough into 4 equal portions to make individual-size pizzas. Place on a lightly-floured surface or pan and cover with a cloth. Let rest for about an hour at room temperature or until the dough has doubled in size.
Generously spread the mixture on each slice of bread. Place the bread on a parchment paper- lined baking sheet and bake until golden brown
Buffalo Mozzarella and Tomato Pizza
ingredients
- Buffalo Mozzarella and Tomato Pizza
- Flour, for dusting
- Cornmeal, for dusting
- 1 pound Pizza Dough
- 1 cup whole canned tomatoes, crushed with hands
- 1 ball buffalo mozzarella, drained from water
- 1 tablespoons olive oil
- 1/4 cup fresh basil leaves, torn
Directions
For the pizza dough: Put the flour, yeast, salt and sugar in a large bowl or food processor. In the bowl, make a well in the center of the dry ingredients and add the warm water, wine, and 2 tablespoons olive oil or add the wet ingredients to food processor.
With a wooden spoon stir the wet ingredients into the dry ingredients until the mixture comes together, or pulse in the food processor until the dough comes together.
Lightly flour the work surface, turn the dough out and knead for approximately 5 minutes until the dough is smooth and elastic.
Split the dough into 3 balls; lightly oil 1 large bowl with 1/2 teaspoon olive oil. Put 2 balls of dough in a bowl, cover with plastic wrap and put near a warm dry spot to rise for 1 hour.
Put the remaining dough in a clean plastic resealable bag and put in the refrigerator or freezer for future use.
Remove the balls of dough from the bowl, punch down to release the air, cover with plastic wrap and reserve for assembling pizzas. Yield: 3 pizza crusts
For the pizza: Put a pizza stone in the oven and preheat the oven to 450 degrees F.
Flour a clean dry working surface and roll out the pizza dough to 1/4-inch thickness. Dust a large cutting board or wooden pizza paddle with flour and cornmeal, transfer the rolled dough on top. Scatter the tomatoes over the pizza dough leaving a 1-inch border around the edges of the crust. Tear pieces of buffalo mozzarella and put on pizza. Put olive oil in a small bowl and brush the edges of the dough with olive oil.
To bake, lift the board with the pizza on it and slide the pizza onto the hot pizza stone in the oven. Bake until the crust is slightly golden and cheese has melted, approximately 10 minutes. Garnish the pizza with torn basil leaves, slice and serve
With a wooden spoon stir the wet ingredients into the dry ingredients until the mixture comes together, or pulse in the food processor until the dough comes together.
Lightly flour the work surface, turn the dough out and knead for approximately 5 minutes until the dough is smooth and elastic.
Split the dough into 3 balls; lightly oil 1 large bowl with 1/2 teaspoon olive oil. Put 2 balls of dough in a bowl, cover with plastic wrap and put near a warm dry spot to rise for 1 hour.
Put the remaining dough in a clean plastic resealable bag and put in the refrigerator or freezer for future use.
Remove the balls of dough from the bowl, punch down to release the air, cover with plastic wrap and reserve for assembling pizzas. Yield: 3 pizza crusts
For the pizza: Put a pizza stone in the oven and preheat the oven to 450 degrees F.
Flour a clean dry working surface and roll out the pizza dough to 1/4-inch thickness. Dust a large cutting board or wooden pizza paddle with flour and cornmeal, transfer the rolled dough on top. Scatter the tomatoes over the pizza dough leaving a 1-inch border around the edges of the crust. Tear pieces of buffalo mozzarella and put on pizza. Put olive oil in a small bowl and brush the edges of the dough with olive oil.
To bake, lift the board with the pizza on it and slide the pizza onto the hot pizza stone in the oven. Bake until the crust is slightly golden and cheese has melted, approximately 10 minutes. Garnish the pizza with torn basil leaves, slice and serve
Pizza with Variations: Potato, Onion and Chile, Sausage and Scamorza, Tomato
ingredients
PIZZA DOUGH:
- 2 cups/500 ml lukewarm water
- 1 cube or 2 tablespoons/30 ml fresh yeast
- 4 cups/1 L all-purpose flour
- 2 tablespoons/30 ml extra-virgin olive oil
- 1 teaspoon/5 ml salt
POTATO PIZZA:
- 1 recipe Pizza Dough
- 1 potato, thinly sliced
- 1 onion, thinly sliced
- 1 sprig fresh rosemary
- Extra-virgin olive oil, for drizzling
- Salt
ONION AND CHILE PIZZA:
- 1 recipe Pizza Dough
- 1 white onion, thinly sliced
- 1 chili pepper, sliced
- Extra-virgin olive oil
- Salt and freshly ground black pepper
SAUSAGE AND SCAMORZA PIZZA:
- 1 recipe Pizza Dough
- Extra-virgin olive oil
- 8 ounces/0.2 kg pork sausage, about 1
- 2 ounces/75 g smoked scamorza cheese, coarsely chopped
TOMATO PIZZA:
- 1 recipe Pizza Dough
- 5 to 7 cherry tomatoes
- Extra-virgin olive oil
- Salt
- Freshly grated Parmigiano cheese, for sprinkling
Directions
For the pizza dough: Add the water to a bowl. Then add the yeast a little at a time and break up the cube of yeast with your hands. Cook's Note: You can also use yeast in the powder form. Let the yeast fully dissolve in the warm water and let stand for 2 minutes.
Add the flour on a smooth work surface and create a well in the center of the flour. Slowly add the yeast-water mixture, olive oil, and salt until the flour has absorbed the liquid. Knead the dough until the mixture becomes an even dough consistency. If necessary, add a little more flour to absorb any excess liquid.
Divide the dough into 4 equal portions to make individual-size pizzas, if desired. Place on a lightly-floured surface or pan and cover with a cloth. Let rest for about an hour at room temperature or until the dough has doubled in size.
Add the flour on a smooth work surface and create a well in the center of the flour. Slowly add the yeast-water mixture, olive oil, and salt until the flour has absorbed the liquid. Knead the dough until the mixture becomes an even dough consistency. If necessary, add a little more flour to absorb any excess liquid.
Divide the dough into 4 equal portions to make individual-size pizzas, if desired. Place on a lightly-floured surface or pan and cover with a cloth. Let rest for about an hour at room temperature or until the dough has doubled in size.
For the potato pizza:
Preheat the oven to 400 degrees F. On a lightly floured work table, roll out the pizza dough to the desired thickness. Lay the potato and onion slices on the dough and add the rosemary. Drizzle with olive oil and then add salt. Bake for approximately 15 minutes.
For the onion and chili pizza:
Preheat the oven to 400 degrees F. On a lightly floured work table, roll out the pizza dough to the desired thickness. Lay the onion slices and chili pepper slices on the dough. Drizzle with olive oil and then add salt and pepper. Bake for approximately 15 minutes.
For the sausage and scamorza pizza:
Preheat the oven to 400 degrees F. On a lightly floured work table, roll out the pizza dough to the desired thickness. Break up bits of sausage and place on the dough. Then add the scamorza cheese. Bake for approximately 15 minutes.
For the tomato pizza:
Preheat the oven to 400 degrees F. On a lightly floured work table, roll out the pizza dough to the desired thickness. With your hands, squish the tomatoes onto the dough. Drizzle with olive oil and add salt. Then add the Parmigiano cheese. Bake for approximately 15 minutes.
Preheat the oven to 400 degrees F. On a lightly floured work table, roll out the pizza dough to the desired thickness. Lay the potato and onion slices on the dough and add the rosemary. Drizzle with olive oil and then add salt. Bake for approximately 15 minutes.
For the onion and chili pizza:
Preheat the oven to 400 degrees F. On a lightly floured work table, roll out the pizza dough to the desired thickness. Lay the onion slices and chili pepper slices on the dough. Drizzle with olive oil and then add salt and pepper. Bake for approximately 15 minutes.
For the sausage and scamorza pizza:
Preheat the oven to 400 degrees F. On a lightly floured work table, roll out the pizza dough to the desired thickness. Break up bits of sausage and place on the dough. Then add the scamorza cheese. Bake for approximately 15 minutes.
For the tomato pizza:
Preheat the oven to 400 degrees F. On a lightly floured work table, roll out the pizza dough to the desired thickness. With your hands, squish the tomatoes onto the dough. Drizzle with olive oil and add salt. Then add the Parmigiano cheese. Bake for approximately 15 minutes.
Three Cheese Caprese Calzone
ingredients
BALSAMIC GLAZE:
- 1/2 cup balsamic vinegar
- 3 teaspoons Worcestershire sauce
DOUGH:
- Olive oil, for brushing
- Simple Pizza Dough, recipe follows
TOPPINGS:
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- 8 ounces shredded mozzarella
- 1 pint cherry heirloom tomatoes, halved
- Kosher salt and freshly cracked black pepper
- 1/4 cup fresh basil leaves, torn
- Tomato Sauce, for serving, recipe follows
SIMPLE PIZZA DOUGH:
- 1 3/4 cups warm water (105 to 110 degrees F)
- 1 envelope active dry yeast (2 1/4 teaspoons)
- 2 teaspoons sugar
- 3 tablespoons olive oil
- 4 cups bread flour, plus more for dusting
- 2 teaspoons salt
- Nonstick spray
TOMATO SAUCE:
- 2 tablespoons olive oil
- 1/2 onion, minced
- 1 (28-ounce) can crushed tomato
- 2 cloves garlic, grated
- Pinch sugar
- Red pepper flakes, as needed
- Kosher salt and freshly cracked black pepper
- Fresh basil leaves, torn
Directions
For the glaze: Add the balsamic vinegar and Worcestershire to a small saucepan and simmer over medium heat until thickened and coats the back of a spoon, 3 to 5 minutes.
For the dough: Preheat the oven to 500 degrees F. Grease 2 baking sheets with olive oil.
Prepare the pizza dough according to the recipe. Divide the dough into 4 equal portions.
On a floured work surface, using a rolling pin, roll each piece of dough into a circle. Place the circles onto the prepared baking sheets.
For the toppings: Place 1/4 of the ricotta, Parmesan, mozzarella and tomatoes on the bottom half of each of the rounds. Season the filling with salt and pepper, tear some basil leaves over the cheese and tomatoes and drizzle with a spoonful of the balsamic glaze.
Fold the dough rounds in half to resemble a half-moon shape, covering the filling with the dough. Starting at one end of the half-moon, begin to fold the dough over on itself pressing down as you go. Continue to fold the dough until you reach the end and then tuck the final end under and pinch it shut.
Brush the calzones with some more olive oil and, with the tip of a knife, make 2 slits in each calzone so the steam can escape.
Bake the calzones until the crust is golden and crisp, about 15 minutes.
Cook's Note: Cutting slits in the top of the calzone will prevent the calzone from leaking and let the steam escape. You can fill this calzone with whatever you like.
For the dough: Preheat the oven to 500 degrees F. Grease 2 baking sheets with olive oil.
Prepare the pizza dough according to the recipe. Divide the dough into 4 equal portions.
On a floured work surface, using a rolling pin, roll each piece of dough into a circle. Place the circles onto the prepared baking sheets.
For the toppings: Place 1/4 of the ricotta, Parmesan, mozzarella and tomatoes on the bottom half of each of the rounds. Season the filling with salt and pepper, tear some basil leaves over the cheese and tomatoes and drizzle with a spoonful of the balsamic glaze.
Fold the dough rounds in half to resemble a half-moon shape, covering the filling with the dough. Starting at one end of the half-moon, begin to fold the dough over on itself pressing down as you go. Continue to fold the dough until you reach the end and then tuck the final end under and pinch it shut.
Brush the calzones with some more olive oil and, with the tip of a knife, make 2 slits in each calzone so the steam can escape.
Bake the calzones until the crust is golden and crisp, about 15 minutes.
Cook's Note: Cutting slits in the top of the calzone will prevent the calzone from leaking and let the steam escape. You can fill this calzone with whatever you like.
In a liquid measuring cup, combine the warm water, yeast and sugar. Allow the yeast to dissolve and bloom, about 5 minutes. Once bloomed, add the olive oil.
Meanwhile, in the bowl of a stand mixer fitted with the paddle attachment, combine the flour and salt. Stream in the water/yeast mixture and as the dough begins to come together, switch to a dough hook attachment. Allow the dough to knead, adding a bit more flour if needed, so that the dough releases from the sides of the bowl, 1 to 3 minutes. You should be able to touch the dough and not have the dough stick to your fingers. Once the dough has kneaded and has pulled away from the sides of the bowl, remove the dough from bowl to a floured work surface and, with floured hands, continue to knead it by hand for 1 to 2 minutes. Then form the dough into a round ball and place it into a large bowl sprayed with nonstick spray. Cover the bowl with plastic wrap or a clean dish towel and let the dough rise in a warm area of your kitchen until it doubles in size, 1 1/2 to 2 hours. After the dough has risen it is ready to be cooked however you'd like!
Cook's Notes: This dough is wet dough, keep bench flour at the ready and make sure to flour your hands when working with the dough. Trust your gut as a chef, if the dough is to wet, add more flour, if it is too stiff, add a little water.
Sugar is used to feed the yeast which will help the dough to grow. Bread flour will give you a chewier texture because the flour has more gluten. You don't need to use a thermometer to get the water temperature, it should just feel warm to the touch.
Meanwhile, in the bowl of a stand mixer fitted with the paddle attachment, combine the flour and salt. Stream in the water/yeast mixture and as the dough begins to come together, switch to a dough hook attachment. Allow the dough to knead, adding a bit more flour if needed, so that the dough releases from the sides of the bowl, 1 to 3 minutes. You should be able to touch the dough and not have the dough stick to your fingers. Once the dough has kneaded and has pulled away from the sides of the bowl, remove the dough from bowl to a floured work surface and, with floured hands, continue to knead it by hand for 1 to 2 minutes. Then form the dough into a round ball and place it into a large bowl sprayed with nonstick spray. Cover the bowl with plastic wrap or a clean dish towel and let the dough rise in a warm area of your kitchen until it doubles in size, 1 1/2 to 2 hours. After the dough has risen it is ready to be cooked however you'd like!
Cook's Notes: This dough is wet dough, keep bench flour at the ready and make sure to flour your hands when working with the dough. Trust your gut as a chef, if the dough is to wet, add more flour, if it is too stiff, add a little water.
Sugar is used to feed the yeast which will help the dough to grow. Bread flour will give you a chewier texture because the flour has more gluten. You don't need to use a thermometer to get the water temperature, it should just feel warm to the touch.
Heat a medium saucepan to medium-high. Add in the olive oil. Saute the onions until translucent, about 5 minutes. Add in the tomatoes, garlic, sugar, red pepper flakes and season with salt and pepper. Continue cooking for 10 to 15 minutes on medium low. Season with salt and pepper and fold in the basil
Prosciutto and Mozzarella Panini
Ingredients
- 1/4 cup extra-virgin olive oil
- 1 tablespoon balsamic vinegar
- 2 teaspoons minced fresh oregano, or 1 teaspoon dried
- 1 teaspoon minced fresh garlic
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 8 (1/2-inch thick) slices ciabatta or other rustic Italian white bread
- 4-ounces thinly sliced mozzarella cheese
- 4-ounces thinly sliced prosciutto
- 6-ounces jarred roasted red peppers, drained, and torn into 1-inch wide pieces
- Salad ( grape tomatoes, roasted red peppers, and oregano with balsamic vinaigrette), for serving, optional
Directions
Whisk the olive oil, vinegar, oregano, garlic, salt, and pepper together in a small bowl to blend.
Arrange the slices of bread on a flat work surface, and using a brush, spread the vinaigrette evenly over one side of each slice. Divide the mozzarella equally among the bread slices. Top 4 of the bread slices with the prosciutto and red peppers, and then place the remaining 4 slices of bread on the top, vinaigrette-side down, to form 4 sandwiches.
Heat a large skillet or grill pan over medium heat. Add the sandwiches and cook, pressing them occasionally with a large spatula or the bottom of a small heavy saucepan, until the bread is golden brown and the cheese has melted, about 4 minutes per side. Serve immediately, with a side salad of grape tomatoes, roasted red pepper and oregano with balsamic vinaigrette, if desired.
Arrange the slices of bread on a flat work surface, and using a brush, spread the vinaigrette evenly over one side of each slice. Divide the mozzarella equally among the bread slices. Top 4 of the bread slices with the prosciutto and red peppers, and then place the remaining 4 slices of bread on the top, vinaigrette-side down, to form 4 sandwiches.
Heat a large skillet or grill pan over medium heat. Add the sandwiches and cook, pressing them occasionally with a large spatula or the bottom of a small heavy saucepan, until the bread is golden brown and the cheese has melted, about 4 minutes per side. Serve immediately, with a side salad of grape tomatoes, roasted red pepper and oregano with balsamic vinaigrette, if desired.
Fig and Blue Cheese Flatbread
ingredients
- 1 pound pizza dough
- 1 pint fresh figs, sliced or cut into quarters
- 1 small red onion, sliced and caramelized
- 4 ounces blue cheese, crumbled
- A few slices of prosciutto
- Fresh oregano
- Extra virgin olive oil
- A little bit of cornmeal
Directions
Preheat your oven to 500 and for best results use a pizza stone. Make sure your pizza stone warms up in the heated oven for at least 10-15 minutes.
If using store-bought, let the pizza dough come to room temperature for 20-40 minutes.
Divide the dough into two pieces and place on a lightly floured counter and cover with a cloth. Let the dough rest for another 20 to 40 minutes.
Shape the dough into ovals, cover and let rest another 10 to 20 minutes.
Roll or press the dough into its final shape, using a fork to dock the pizza dough. Brush with olive oil, sprinkle cornmeal on a pizza peel and place the pizza onto the peel.
Transfer to the oven and bake 4-6 minutes until firm and just until it begins to brown on the edges.
Remove the pizza from the oven and top with the caramelized onions (they can be made ahead), figs, and cheese. Give a light drizzle of olive oil and finish in the oven for another 6-8 minutes or until crisp with a rich brown crust.
Remove from oven and tear prosciutto and oregano over the pizza. Serve warm.
If using store-bought, let the pizza dough come to room temperature for 20-40 minutes.
Divide the dough into two pieces and place on a lightly floured counter and cover with a cloth. Let the dough rest for another 20 to 40 minutes.
Shape the dough into ovals, cover and let rest another 10 to 20 minutes.
Roll or press the dough into its final shape, using a fork to dock the pizza dough. Brush with olive oil, sprinkle cornmeal on a pizza peel and place the pizza onto the peel.
Transfer to the oven and bake 4-6 minutes until firm and just until it begins to brown on the edges.
Remove the pizza from the oven and top with the caramelized onions (they can be made ahead), figs, and cheese. Give a light drizzle of olive oil and finish in the oven for another 6-8 minutes or until crisp with a rich brown crust.
Remove from oven and tear prosciutto and oregano over the pizza. Serve warm.
Pressed Roast Turkey, Pesto, and Provolone Sandwiches
Ingredients
- 8 slices ciabatta or other crusty Italian or hearty white sandwich bread
- 4 tablespoons prepared basil pesto
- 4 slices provolone cheese (about 4 ounces)
- 8 slices roast turkey (about 8 ounces)
- 1 1/2 tablespoons extra-virgin olive oil
- Salad (hearts of romaine and tomato), for serving, optional
Directions
Lay the bread slices on a clean work surface, and spread 1 1/2 teaspoons of the pesto over one side of each slice of bread. Divide the cheese evenly among the slices. Cook's Note: depending on the size of your cheese slices, you may need to cut them in half so that you can have cheese on both sides. Divide the roast turkey slices evenly among 4 of the bread slices. Place the remaining cheese-topped slices on top of the turkey-topped slices to form 4 sandwiches. Brush the outside of each sandwich with some of the olive oil.
Preheat a grill pan over medium heat. When it is hot, add the sandwiches, in batches if necessary, and weight them with a sandwich press or another skillet (or other heavy object). Cook until the sandwiches are golden brown and crisp and the cheese has melted, 4 to 6 minutes per side. Remove the sandwiches, cut in half on the diagonal, and serve immediately, with a simple side salad of hearts of romaine and tomato, if desired.
Preheat a grill pan over medium heat. When it is hot, add the sandwiches, in batches if necessary, and weight them with a sandwich press or another skillet (or other heavy object). Cook until the sandwiches are golden brown and crisp and the cheese has melted, 4 to 6 minutes per side. Remove the sandwiches, cut in half on the diagonal, and serve immediately, with a simple side salad of hearts of romaine and tomato, if desired.
Dessert Pizza with Variations: Grape and Pine Nut, Apple and Gorgonzola, Mascarpone and Chocolate-Hazelnut Spread
ingredients
PIZZA DOUGH:
- 2 cups/500 ml lukewarm water
- 1 cube or 2 tablespoons/30 ml fresh yeast
- 4 cups/1 L all-purpose flour
- 2 tablespoons/30 ml extra-virgin olive oil
- 1 teaspoon/5 ml salt
GRAPE AND PINE NUT PIZZA:
- 1 recipe Pizza Dough
- 10 grapes, halved
- 1/4 cup/50 ml pine nuts
- Sugar, for sprinkling
APPLE AND GORGONZOLA PIZZA:
- 1 recipe Pizza Dough
- 1 apple, peeled, cored and sliced
- 2 ounces/75 g Gorgonzola cheese, crumbled
- 1/2 cup/125 ml walnuts
- Honey, for drizzling
MASCARPONE AND CHOCOLATE-HAZELNUT PIZZA:
- 1 recipe Pizza Dough
- 3 tablespoons/45 ml mascarpone cheese, or as much as you like
- 3 tablespoons/45 ml chocolate-hazelnut spread, or as much as you like (recommended: Nutella)
- Extra-virgin olive oil, for brushing dough
- Salt
Directions
Add the water to a bowl. Then add the yeast a little at a time and break up the cube of yeast with your hands. Cook's Note: You can also use yeast in the powder form. Let the yeast fully dissolve in the warm water and let stand for 2 minutes.
Add the flour on a smooth work surface and create a well in the center of the flour. Slowly add the yeast-water mixture, olive oil, and salt until the flour has absorbed the liquid. Knead the dough until the mixture becomes an even dough consistency. If necessary, add a little more flour to absorb any excess liquid.
Divide the dough into 4 equal portions to make individual-size pizzas. Place on a lightly-floured surface or pan and cover with a cloth. Let rest for about an hour at room temperature or until the dough has doubled in size. Yield: 4 servings
Add the flour on a smooth work surface and create a well in the center of the flour. Slowly add the yeast-water mixture, olive oil, and salt until the flour has absorbed the liquid. Knead the dough until the mixture becomes an even dough consistency. If necessary, add a little more flour to absorb any excess liquid.
Divide the dough into 4 equal portions to make individual-size pizzas. Place on a lightly-floured surface or pan and cover with a cloth. Let rest for about an hour at room temperature or until the dough has doubled in size. Yield: 4 servings
For the grape and pine nut pizza:
Preheat the oven to 400 degrees F. Stretch out the dough and roll out on a lightly-floured surface. Place the grapes cut-side down on the dough. Add the pine nuts and sprinkle with sugar. Bake for approximately 15 minutes.
For the apple and Gorgonzola pizza:
Preheat the oven to 400 degrees F. Stretch out the dough and roll out on a lightly-floured surface. Top the dough with apples, Gorgonzola cheese, walnuts, and drizzle with honey. Bake for approximately 15 minutes.
For the mascarpone and chocolate-hazelnut pizza:
Preheat the oven to 400 degrees F. Stretch out the dough and roll out on a lightly-floured surface. Spread the mascarpone cheese on 1/2 the pizza dough and on the 1/2 spread the chocolate-hazelnut spread. Fold over. Pinch and roll the opposite ends together. Lightly brush the dough with olive oil and sprinkle with salt. Bake for approximately 15 minutes.
Preheat the oven to 400 degrees F. Stretch out the dough and roll out on a lightly-floured surface. Place the grapes cut-side down on the dough. Add the pine nuts and sprinkle with sugar. Bake for approximately 15 minutes.
For the apple and Gorgonzola pizza:
Preheat the oven to 400 degrees F. Stretch out the dough and roll out on a lightly-floured surface. Top the dough with apples, Gorgonzola cheese, walnuts, and drizzle with honey. Bake for approximately 15 minutes.
For the mascarpone and chocolate-hazelnut pizza:
Preheat the oven to 400 degrees F. Stretch out the dough and roll out on a lightly-floured surface. Spread the mascarpone cheese on 1/2 the pizza dough and on the 1/2 spread the chocolate-hazelnut spread. Fold over. Pinch and roll the opposite ends together. Lightly brush the dough with olive oil and sprinkle with salt. Bake for approximately 15 minutes.
I Cocoli
Ingredients
- Flour, for work table
- 10 ounces/300 g pizza dough, recipe follows or prepared pizza dough
- 1 cup/300 ml extra-virgin olive oil
- Salt
- 3 tablespoons/45 ml honey, for drizzling
PIZZA DOUGH:
- 2 cups/500 ml lukewarm water
- 1 cube or 2 tablespoons/30 ml fresh yeast
- 4 cups/1 L all-purpose flour
- 2 tablespoons/30 ml extra-virgin olive oil
- 1 teaspoon/5 ml salt
Directions
Sprinkle the flour on a work table. Roll out the pizza dough to about 1/4-inch thickness. Cut the dough into small squares resembling ravioli squares.
Heat up the extra-virgin olive oil in a deep saucepan. Gently place the dough-squares in the hot oil, a few at a time, and fry until they have puffed up and are golden. Turn the dough over to cook on all sides.
Transfer to a plate with a slotted spoon and place on an absorbent paper towel. Sprinkle with salt, while hot. Drizzle with honey and serve.
Heat up the extra-virgin olive oil in a deep saucepan. Gently place the dough-squares in the hot oil, a few at a time, and fry until they have puffed up and are golden. Turn the dough over to cook on all sides.
Transfer to a plate with a slotted spoon and place on an absorbent paper towel. Sprinkle with salt, while hot. Drizzle with honey and serve.
Pizza Dough:
Add the water to a bowl. Then add the yeast a little at a time and break up the cube of yeast with your hands. Cook's Note: You can also use yeast in the powder form. Let the yeast fully dissolve in the warm water and let stand for 2 minutes.
Add the flour on a smooth work surface and create a well in the center of the flour. Slowly add the yeast-water mixture, olive oil, and salt until the flour has absorbed the liquid. Knead the dough until the mixture becomes an even dough consistency. If necessary, add a little more flour to absorb any excess liquid.
Divide the dough into 4 equal portions to make individual-size pizzas. Place on a lightly-floured surface or pan and cover with a cloth. Let rest for about an hour at room temperature or until the dough has doubled in size.
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