New York Pizza

 

Ingredients

Dough

• 3 3/4 cups bread flour
• 1 1/4 cups water, chilled to below
  60°F
• 1 tablespoon olive oil
• 2 1/4 teaspoons kosher salt
• 1 3/4 teaspoons granulated sugar
• 3/4 teaspoon instant yeast
• All-purpose flour, for stretching

Sauce

• 28 ounces canned crushed

  tomatoes

• 3 1/2 cups canned passata
• 4 teaspoons kosher salt

Pizza

• 2 1/4 cups low-moisture whole milk mozzarella, shredded
• 2 1/4 cups low-moisture part-skim mozzarella, shredded
• 1 cup cup-and-char pepperoni
• 1/2 cup whole milk ricotta
• Pecorino Romano, freshly grated

Steps

Dough

1. Fit a stand mixer with the dough hook. Add the cold water and instant yeast to the mixer bowl and mix briefly.
2. Add the bread flour and olive oil and mix on low for 2 minutes.
3. Add the sugar and kosher salt and continue mixing on low for about 10 minutes, until the dough is smooth, elastic, and developed.
4. Cover the dough and rest at room temperature for 1-3 hours.
5. Divide the dough into two equal portions, about 14 ounces each. Shape each portion into a tight ball, sealing the seam underneath.
6. Place each dough ball in a lightly oiled container, cover tightly, and refrigerate for 2-4 days.
7. Tip: Three days is ideal for flavor and texture.
8. Remove the dough from the refrigerator and let it come fully to room temperature before stretching.
9. Tip: Cold dough can tear instead of stretching. This can take 3-4 hours, so plan ahead.
10. To stretch, coat the dough ball in flour and place it on the counter. Using your fingertips, gently press from the center outward, leaving about a 1/2-inch border untouched for the crust.
11. Press gently at first from the middle, then with more firmness as you work toward the edges. Rotate the dough as you go.
12. Once the dough has opened up, place both hands next to each other in the center of the dough, pull them apart gently, and rotate. Repeat until the dough reaches the desired size and thickness.

Sauce

1. Combine the crushed tomatoes. passata. and kosher salt in a bowl
2. Stir until combined. Do not cook the sauce; this is meant to stay fresh and bright.
3. Use about 2/3 cup sauce per pizza.
4. Tip: This makes significantly more sauce than needed for two pizzas.
   Portion the remaining sauce into containers and freeze for future pizzas.

Pizza

1. Place a pizza steel or stone in the oven and preheat the oven as high as it will go, ideally 500-550°F.
2. Stretch one dough ball and place it on a floured pizza peel.
3. Spread about 2/3 cup sauce across the stretched dough, leaving a 1/2-inch border.
4. Add about 4 ounces total shredded mozzarella per pizza, using a mix of the whole milk mozzarella and part-skim mozzarella
5. Tip: Keep the cheese coverage restrained, not heavy, so the pizza bakes up crisp instead of soggy.
6. Top with half of the cup-and-char pepperoni.
7. Bake on the preheated pizza steel or stone until the bottom is deeply golden, the cheese is bubbling, and the edges are beginning to char, about 5-8 minutes, depending on your oven.
8. Remove the pizza from the oven and immediately add dollops of whole milk ricotta across the hot pizza.
9. Finish with freshly grated Pecorino Romano, then slice and serve immediately. 

Source: Grillin After Dark

Spicy Mexican Pizza

INGREDIENTS

1 can (13.8 oz) Pillsbury® refrigerated classic pizza crust or 1 can (11 oz) Pillsbury® refrigerated thin pizza crust

1/2 lb chorizo sausage (not smoked)

1 can (8 oz) tomato sauce

1/2 to 1 chipotle chile in adobo sauce (from 7- or 11-oz can)

1/4 cup chopped fresh cilantro

1 can (2.25 oz) sliced ripe olives, drained

2 cups shredded Colby-Monterey Jack cheese blend (8 oz).

DIRECTIONS

1 Heat oven to 400°F. Spray or grease 15x10x1-inch pan (dark pan for thin crust). Unroll dough in pan. Starting at center, press out dough to edge of pan.

2 Remove sausage from casings; place in 10-inch skillet. Cook over medium-high heat, stirring frequently and breaking up sausage, until no longer pink. Remove sausage from skillet; drain well on paper towels. In blender, place tomato sauce and chipotle chile. Cover; blend on high speed until smooth.

3 Spread tomato sauce mixture evenly over crust. Sprinkle cooked sausage, cilantro, olives and cheese over sauce.

4 Bake classic crust 15 to 18 minutes, thin crust 12 to 15 minutes, or until cheese is melted and crust is crisp and lightly browned. Cut into 8 servings.

 

Tip if using classic crust: For a crispier crust, prebake crust 8 to 10 minutes or until light golden brown, then add toppings; bake pizza 12 to 15 minutes..

Tuscan Chicken Pizza

INGREDIENTS

1 can (13.8 oz) Pillsbury® refrigerated classic pizza crust

2 teaspoons olive oil

1/2 cup basil pesto

1 1/2 cups coarsely chopped cooked chicken

1/2 small red bell pepper, cut into bite-size pieces (1/2 cup)

2 cups shredded mozzarella cheese (8 oz)

2 tablespoons chopped fresh parsley.

DIRECTIONS

1 Heat oven to 425°F. Spray cookie sheet with cooking spray. Unroll dough on cookie sheet; starting at center, press out dough into 14x12-inch rectangle. Brush dough with olive oil; bake 7 minutes.

2 Spread basil pesto over crust; top with remaining ingredients except parsley. Bake 10 to 13 minutes longer or until crust is deep golden brown and cheese is melted and bubbly. Sprinkle with parsley. To serve, cut pizza into 4 rows by 4 rows, making 16 pieces.

Tex-mex Pizza

INGREDIENTS

1 can Pillsbury® refrigerated classic pizza crust

1/2 pound bulk chorizo or pork sausage

1 1/2 cups shredded Monterey Jack cheese (6 ounces)

1 cup Old El Paso® thick 'n chunky salsa

1/2 cup chopped green or red bell pepper

1/2 cup Progresso® black beans, rinsed, drained.

DIRECTIONS

1 Heat oven to 400º F. Grease 12-inch pizza pan. Unroll dough; place in greased pan. Starting at center, press out dough to edge of pan. Bake 10 to 12 minutes or until crust begins to brown. 2 Meanwhile, cook sausage in 8-inch skillet over medium heat, stirring occasionally, until no longer pink; drain. Sprinkle 1 cup of the cheese over crust. Top with salsa, sausage, bell pepper and beans. Sprinkle with remaining cheese. 3 Bake an additional 10 to 12 minutes or until cheese is melted and crust is golden brown. .Add a tossed salad and fresh fruit to this easy pizza for a great week night meal..

Taco Pizza

INGREDIENTS

3 links (4 oz each) spicy Italian turkey sausage, casings removed, crumbed

1/2 cup canned Old El Paso® enchilada sauce

1 can (13.8 oz) Pillsbury® refrigerated artisan pizza crust with whole grain

2 cups shredded Mexican cheese blend (8 oz)

2 medium plum (Roma) tomatoes, chopped

1 medium yellow bell pepper, chopped (1 cup), if desired

1/4 cup chopped fresh cilantro or green onions, if desired.

DIRECTIONS

1 Heat oven to 400°F for dark or nonstick pan (425°F for all other pans). Spray 15x10-inch pan with sides with cooking spray.

2 In 12-inch skillet, cook sausage over medium heat, stirring occasionally to crumble sausage, until no longer pink; drain and remove from skillet. Gently stir enchilada sauce into sausage to coat.
3 Unroll dough in pan; starting at center, press dough into 15x10-inch rectangle. Bake about 8 minutes or until light brown.
4 Spoon and spread sausage mixture over crust. Sprinkle with 1 1/2 cups of the cheese. Top with tomatoes and bell pepper; sprinkle with remaining 1/2 cup cheese.
5 Bake 8 to 10 minutes longer or until crust is golden brown and cheese is melted. Garnish with cilantro. To serve, cut into 6 rows by 3 rows. .Control the heat by selecting mild, medium or hot enchilada sauce.

Turkey sausage is low in fat but high in flavor! Check the label on the sausage to make sure it is made with turkey breast, which is lower in fat than turkey sausage made with dark meat. .

Philly Cheese Steak Pizza

INGREDIENTS

2 teaspoons olive oil

1 large sweet onion, sliced (1 cup)

1 can (13.8 oz) Pillsbury® refrigerated artisan pizza crust with whole grain

1/2 cup pizza sauce

1/3 lb deli-style roast beef, roughly chopped

2 cups shredded provolone cheese (8 oz)

3/4 cup sliced green bell pepper.

DIRECTIONS

1 Heat oven to 400°F for dark or nonstick pan (425°F for all other pans). Spray 15x10-inch pan with sides with cooking spray.

2 In 12-inch nonstick skillet, heat oil over medium-high heat. Stir in onion to coat with oil. Cook uncovered 10 minutes, stirring every 3 to 4 minutes. Reduce heat to medium-low. Cook 20 minutes longer, stirring well every 5 minutes; until onions are golden brown (onions will shrink during cooking). Set aside.

3 Unroll dough in pan; starting at center, press dough into 15x10-inch rectangle. Bake about 8 minutes or until light brown.

4 Spread pizza sauce over crust. Top with roast beef, onion, cheese and bell pepper.

5 Bake 8 to 10 minutes longer or until crust is golden brown and cheese is melted. To serve, cut into 6 rows by 3 rows .

The Philly cheese steak sandwich originated in Philadelphia in the 1930s. Thinly sliced beef is layered on a French or Italian roll and topped with American cheese and sautéed onions. The classic has been modified to include other cheese varieties such as Cheddar or provolone.


In place of the regular roast beef, try Cajun- or Italian-seasoned roast beef from the deli. Or if you prefer, use sliced cooked turkey..

BBQ Chicken Pizza

INGREDIENTS
1 can (13.8 oz) Pillsbury® refrigerated artisan pizza crust with whole grain
2 cups coarsely chopped cooked chicken breast
3/4 cup barbecue sauce
2 cups shredded reduced-fat mozzarella cheese (8 oz)
1/2 cup thinly sliced red onion
1 tablespoon chopped fresh parsley or cilantro, if desired.

DIRECTIONS

1 Heat oven to 400°F for dark or nonstick pan (425°F for all other pans). Spray 15x10-inch pan with sides with cooking spray.
2 Unroll dough in pan; starting at center, press dough into 15x10-inch rectangle. Bake about 8 minutes or until light brown.
3 Meanwhile, in medium bowl, place chicken and barbecue sauce. Using 2 forks, toss until chicken is coated with sauce.
4 Sprinkle 1 cup of the cheese over crust. Spoon and spread chicken mixture evenly over cheese. Top with red onion and remaining 1 cup of cheese. Bake about 5 minutes longer or until cheese is melted. To serve, cut into 6 rows by 3 rows. Sprinkle with parsley.

You can use leftover cut-up cooked chicken breast, or pick up a rotisserie chicken at the supermarket. Remove the chicken from the bones, and cut into bite-size pieces.

 

Grilled BBQ Chicken Pizza

1 small red onion
2 garlic cloves, peeled
2 cups (500 mL) shredded cooked rotisserie chicken
1 cup (250 mL) Beer Barbecue Sauce, divided
2 tsp (10 mL) finely chopped fresh oregano leaves
1/2 tsp (10 mL) coarsely ground black pepper
Cornmeal for dusting
1 lb (450 g) frozen prepared pizza dough, thawed (see Cook's Tip)
6 oz (175 g) marbled cheddar cheese (see Cook's Tip), grated
Additional fresh oregano leaves for garnish (optional)

1. Prepare grill for indirect cooking over medium-high heat. Slice onion crosswise using Simple Slicer on #3 setting. Separate onion slices into rings. Slice garlic using Garlic Slicer. Combine chicken, 1/2 cup (125 mL) of the sauce, oregano and black pepper in Small Batter Bowl; toss to coat.
2.Generously sprinkle Pastry Mat with cornmeal; place dough onto center of mat. Using Baker's Roller®, roll to a 12-in. (30-cm) circle. Place dough onto BBQ Pizza Pan, gently stretching to cover bottom. 3.Spread remaining 1/2 cup (125 mL) sauce evenly over crust to within 1/2 in. (1 cm) of edge. Top with chicken mixture, garlic and onion; sprinkle with cheese.
4.Place pizza pan on grid of grill. Grill, covered, 18-22 minutes or until crust is deep golden brown, carefully rotating pan occasionally using Silicone Oven Mitt. Remove pizza pan from grill. Sprinkle pizza evenly with additional oregano, if desired. Remove pizza from pan; cut pizza into 12 slices.
Yield: 6 servings

Nutrients per serving: (2 slices): Calories 430, Total Fat 16 g, Saturated Fat 7 g, Cholesterol 65 mg, Sodium 730 mg, Carbohydrate 50 g, Fiber 1 g, Protein 24 g

Cook's Tips: Regular barbecue sauce can be substituted for the Beer Barbecue Sauce, if desired.

Marbled cheddar cheese is a block of white and yellow cheddar cheeses. Cheddar and Monterey Jack cheese blend can be substituted for the marbled cheddar, if desired.

For easier rolling, let pizza dough stand at room temperature for 20 minutes before rolling it out.

Source: The Pampered Chef

Family-Size Pizza Calzone

2 cans (10 oz. each) refrigerated pizza crust
1/2 cup pizza sauce
1 pkg. (8 oz.) KRAFT Shredded Mozzarella Cheese, divided
1-1/2 oz. sliced OSCAR MAYER Pepperoni
1/3 cup KRAFT 100% Grated Parmesan Cheese


PREHEAT oven to 375°F. Unroll 1 pizza crust onto greased baking sheet. Gently stretch crust to 12x10-inch rectangle.
SPREAD crust evenly with pizza sauce to within 1 inch of edge of crust. Sprinkle with half of the mozzarella cheese, pepperoni and remaining mozzarella cheese. Reserve 1 Tbsp. Parmesan cheese; sprinkle remaining Parmesan cheese over mozzarella cheese. Top with second pizza crust; crimp edge with fork to seal. Sprinkle with reserved 1 Tbsp. Parmesan cheese.
BAKE 25 to 30 minutes or until evenly browned. Let stand 5 minutes before cutting. Serve with additional heated pizza sauce, if desired.



Source: kraftfoods.com