Blue Cheese Pancetta Pizza With Grilled Peaches Recipes

BLUE CHEESE & PANCETTA PIZZA WITH GRILLED PEACHES

Steps:

• Prepare the dough following the instructions in Basic pizza dough recipe in 'goes well with', right.
• Lightly oil, season and grill the peaches in a griddle pan or on your barbecue until lines appear, about 2 mins. Remove and cut into thinner slices. In a frying pan, fry the pancetta until crisp, then remove. Cook one side of the pizzas.
• Top the cooked side of the pizzas with both cheeses, mixing them together. Add the pancetta, broken into pieces. Sprinkle the walnuts over and add the peaches. Grill, covered, until the cheese is melted. Scatter over the rocket and serve.

STEAK & BLUE CHEESE PIZZA

Steps:

• Preheat oven to 450°. Sprinkle beef with salt and pepper. In a large skillet, heat 1 tablespoon oil over medium heat. Add beef and mushrooms; cook until beef is no longer pink, 3-4 minutes. Remove from pan., Cook onion in remaining oil until tender, 2-3 minutes. Add cream and blue cheese; cook until slightly thickened, 3-5 minutes longer., Place crust on a 12-in. pizza pan or baking sheet. Spread with cream mixture; top with beef mixture. Sprinkle with parsley. Bake until sauce is bubbly and crust is lightly browned, 10-12 minutes.

BLUE CHEESE, WALNUT, AND PEAR PIZZA

Steps:

• Preheat an oven to 425 degrees F (220 degrees C).
• Place the pizza crust on a pizza pan. Bake in the preheated oven until just crisp, about 5 minutes.
• Meanwhile, combine the garlic, Dijon mustard, rosemary, and vinegar in a food processor or blender. Turn on, and drizzle in the olive oil slowly until the dressing has thickened. Quickly pulse in 1/4 cup of blue cheese; season to taste with salt and pepper.
• Spread the vinaigrette over the pizza crust. Sprinkle 1/4 cup of blue cheese evenly over the crust, followed by the mozzarella cheese. Arrange the sliced pears over the cheese, and sprinkle with the toasted walnuts.
• Bake in the preheated oven until the cheese has melted and is bubbly, 7 to 10 minutes. Let cool slightly before cutting into slices.

CAPRESE PIZZA WITH CRISPY PANCETTA

Steps:

• Heat oven to 350°F. Spray 12-inch round pizza pan with cooking spray; sprinkle with cornmeal.
• In medium bowl, stir Bisquick mix, Italian seasoning, hot water and oil until soft dough forms. Place on surface lightly sprinkled with additional Bisquick mix; knead until smooth. Press dough in pizza pan. Bake 10 minutes.
• Spread pesto over warm crust. Arrange tomatoes and mozzarella in circle on top of pesto, overlapping tomato and cheese slices. Bake 15 to 20 minutes longer or until crust is golden brown and cheese is melted. Sprinkle with pancetta and basil. Drizzle with balsamic vinegar.

PANCETTA AND ONION PIZZA

Steps:

• Put a pizza stone on the bottom rack in the oven and preheat to 500 degrees F for at least 30 minutes. Heat a small skillet over medium heat, add the pancetta or bacon, cook until the fat renders but is short of being crisp, about 5 minutes. Transfer with a slotted spoon to a paper towel-lined plate to drain. Divide the dough into 2 equal portions; form each into a ball. Roll a portion into a 12-inch disk on a floured surface (cover the other piece with a kitchen towel). Lightly dust a pizza peel with flour and put the dough on the peel, drizzle lightly with oil and sprinkle with salt. Slip the dough onto the preheated stone and cook until just set, about 4 minutes. Using the peel, remove the dough from the oven and top with about half the sauce and toppings - pancetta, mozzarella, onion and garlic. Drizzle with a little olive oil. Return the pizza to the stone and cook until the crust is golden and the cheese melts, about 5 to 7 minutes more. Remove the pizza, top with half the grated Parmesan and scatter with some basil leaves and pepper flakes, if desired. Serve. Repeat with the remaining dough and toppings.
• Whisk water and sugar in a bowl and scatter the yeast over the top. Set aside until foamy, about 10 minutes. Stir in olive oil. Whisk the flour and salt in a large bowl. Make a well in the center and pour in the yeast mixture. Gradually stir the dry ingredients into the liquid to make a rough, shaggy dough. Turn out onto a lightly-floured work surface and knead until smooth and elastic, about 5 minutes. If the dough seems wet, add just enough flour to prevent sticking. Brush a large bowl with olive oil. Form the dough into a ball, rotate it around the bowl to coat and place it seam-side down in the bowl. Cover the bowl tightly with plastic wrap. Set aside at room temperature, until doubled, about 1 1/2 hours. Or cover and refrigerate overnight. If refrigerating bring to room temperature about 30 minutes before forming. Yield: Makes 1 1/2 pounds of dough, enough for 2 (12 inch) pies
• Heat the olive oil in a medium saucepan over medium-high heat. Add the garlic and cook until golden but not dark brown, about 20 seconds. Using your hands, crush the tomatoes and add them to the pot along with 1/2 cup water, basil, and season with salt. Bring to a boil, reduce heat to medium-low and simmer until the sauce thickens, about 15 minutes. Serve.

GRILLED-PEACH PIZZAS WITH PROSCIUTTO

Steps:

• Heat grill to high. Grill peach wedges, flipping, until caramelized, about 2 minutes per side.
• Preheat oven to 400 degrees (or heat grill to medium). Sprinkle cheese on grilled pizza crusts. Bake or grill, covered with lid, directly on grates, until cheese melts and is bubbling, about8 minutes (time may vary slightly if grilling). Remove from oven or grill. Top with peaches, prosciutto, and basil. Drizzle with oil.

BLUE CHEESE APPETIZER PIZZA

Steps:

• Divide bread dough in half. Press each into a 12-in. pizza pan coated with cooking spray; build up edges slightly. Prick dough several times with a fork. Cover and let rise in a warm place for 30 minutes., Brush dough with oil. Combine the basil, oregano and garlic powder; sprinkle over dough. Bake at 425° for 10 minutes. Arrange onion and tomatoes over crust; sprinkle with cheeses. Bake 8-10 minutes longer or until golden brown.

GRILLED PEACHES (WITH BLUE CHEESE)

Steps:

• In a saucepan over medium heat, stir together the sugar, balsamic vinegar .
• Simmer until liquid has reduced by half, it should become slightly thicker.
• Remove from heat and set aside.
• Preheat grill to medium-high heat.
• Place peaches cut side down onto the grill, and cook for about 5 minutes, or until the flesh is toasted.
• Turn peaches over. Brush the top sides with the balsamic glaze, and cook for another 2-3 minutes.
• Transfer the peach halves to individual dishes and drizzle with the remaining glaze.
• Sprinkle with with crumbled blue cheese.

BLUE CHEESE AND PEAR PIZZA

Steps:

• Put the water in a warm bowl and sprinkle the yeast and brown sugar on top. Stir to dissolve and set aside.
• Combine the rye flour, all-purpose flour, salt and olive oil in a mixing bowl and blend well. Add the yeast mixture and blend. Turn the dough out onto a lightly floured board and knead about 10 minutes. The dough should not be sticky. Add a litle more flour if necessary.
• Shape the dough into a ball. Lightly oil the inside of a mixing bowl, place the dough in it and cover closely with a sheet of clear plastic wrap. Let the dough stand in a reasonably warm place until it is doubled in bulk, 45 minutes to an hour. Punch the dough down, shape into a ball and return it to a clean, lightly oiled bowl. Let stand again until doubled in bulk, 30 minutes or so.
• Meanwhile, peel the pears and rub them with the lemon to prevent discoloring. Cut the pears in half lengthwise and remove the cores with a melon-ball cutter. Cut the pear halves into the thinnest possible slices. There should be about six cups.
• Preheat the oven to 500 degrees.
• Punch the dough down and divide it into thirds. Roll out each third into a 10- to 11-inch circle. Sprinkle three pizza tins or baking sheets lightly with cornmeal and place a circle of dough on each.
• Arrange a first layer of pear slices close together in concentric circles on each round, leaving a margin of about one inch from the outer rim of dough. Scatter a third of the grated Gruyere over each. Cover with a slightly smaller portion of pear slices and sprinkle with crumbled blue cheese. Brush the rim of each pizza with melted butter.
• Place the pizzas on a rack in the oven and bake 10 to 12 minutes.