Family Pizza Recipes

FAMILY-PLEASING PIZZA

Steps:

• Preheat oven to 400°. In a large skillet, cook sausage over medium heat until no longer pink. Drain and set aside., Meanwhile, press pizza dough into a greased 13x9-in. baking dish. Brush with butter; sprinkle with Parmesan cheese and garlic powder. Layer with 1 cup mozzarella, sausage and tomatoes. Sprinkle with remaining mozzarella and Italian seasoning., Bake 20-25 minutes or until crust is golden brown and cheese is melted.

4-SQUARE FAMILY PIZZA

Steps:

• Heat oven to 425 degrees F. Spray cookie sheet with cooking spray; sprinkle with cornmeal. Unroll dough; place on cookie sheet. Starting at center, press out dough into 14x12-inch rectangle. Brush dough with olive oil.
• Bake 6 to 8 minutes. Sprinkle Cheddar cheese in the shape of a "plus sign" on crust, dividing the crust into four squares. Top each square with 1 of the 4 variations listed above to make 4 different squares; if desired, on the Pepperoni Pizza Square, arrange the pepperoni to make a happy face. Top entire pizza with mozzarella cheese.
• Bake 10 to 13 minutes longer or until crust is deep golden brown and cheese is melted and bubbly. Cut pizza into 4 squares; cut each square into 4 squares to make a total of 16 squares.
• This recipe lends itself well to other variations. Get creative and add your family's favorite toppings!
• For a perfect party pizza, follow Steps 1 and 2, dividing the crust into four squares with lines of shredded Cheddar cheese as described. Then provide toppings (meats, cheeses, sauces, fruits, etc.), allowing guests to complete a square with the ingredients of their choice.
• Wonderful for a teen sleepover party!

EASY AND QUICK HOMEMADE PIZZA

Steps:

• In large bowl, mix first 4 ingredients.
• Mix water and oil; add to flour mixture.
• Turn onto floured surface; knead for 2 minutes.
• Place in a greased bowl; turning to grease top.
• Cover and let rise for 20 minutes.
• Punch down; place on 12in, greased pizza pan.
• Pat into a circle.
• Topping: Mix first 5 ingredients and spread over crust.
• Put a few pepperoni slices on top of sauce.
• Sprinkle with 1/2 the mozzeralla; 1/2 the monterey jack, and 1/2 the parmesan.
• Put the rest of the pepperoni on.
• Repeat the cheese layer.
• Bake at 400* for 20 minutes or until light brown.

FAMILY PIZZA

Steps:

• Make the dough: Whisk 1 1/4 cups warm water (95 degrees), yeast and sugar together in a bowl. Let stand in a warm place for 10 minutes, or until yeast is foamy.
• In a large bowl, whisk together bread flour and salt. Make a well in the center and add yeast mixture and oil. Using a wooden spoon, stir wet ingredients into dry ingredients until mixture is too stiff to stir, then mix with your hands until dough comes together and pulls away from sides of bowl. Turn dough out onto a lightly floured work surface and knead, adding only as much flour as necessary to prevent sticking, until smooth, elastic and only slightly sticky. Transfer dough to a large oiled bowl, turning to coat. Cover with a kitchen towel or plastic wrap, and let rise in a warm place for 1 to 1 1/2 hours or overnight, until doubled in size.
• Punch down dough and turn it out onto a well-floured work surface. Divide into 8 pieces (about 4 ounces each) and shape each one into a ball. Cover with a tea towel and let stand for 15 minutes.
• Heat griddle pan over medium heat until very hot, about 5 minutes. Dust a large work surface with a mixture of flour and semolina. Pick up one of the dough balls and begin to pull and stretch dough into a circle, then lay on work surface and press into a thin round (about 8 inches), adding only enough flour and semolina to keep dough from sticking. Using one hand as a guide, slope a slightly thicker rim all around dough circle. Work quickly, and be careful not to overwork dough; if it resists or shrinks back, let it rest briefly before proceeding. (If you prefer, you can roll out dough with a rolling pin; lightly flour work surface and pin.) For larger pizzas, use 2 dough balls.
• Carefully place dough round on griddle pan and cook until barely tan on first side and browned in a few spots, 2 to 3 minutes. Flip crust over and cook until second side is completely dry, about 1 minute.
• Transfer crust to a wire rack or a baking sheet, brushing off any excess flour, and allow to cool. Repeat with remaining dough. (Parbaked crusts can be refrigerated overnight or frozen, well wrapped, for up to 2 weeks.
• Top and broil each pizza: Heat broiler and place a pizza stone or baking sheet inside to heat. Spread a very light coating of pesto evenly on crust, leaving a 1/2-inch border. Scatter mozzarella over pesto. (Don't put toppings on crust until ready to broil, to avoid sogginess.)
• Place pizzas on hot stone or pan; slide under broiler, about 4 inches from heat source; and broil for 7 or 8 minutes (or as long as needed), until toppings are heated or cooked through, or both, and crust is charred and blistered in spots. Watch closely so that ingredients don't burn, and move pizza around or lower broiler rack if necessary. (Depending on topping, bottom of crust may start to become soggy; you can slip pizza back onto griddle momentarily to recrisp.) Cut into slices and serve hot.