Grandma Junes Breakfast Pizza Recipes

33 BEST GRANDMA PIZZA RECIPES

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep the recipe in 30 minutes or less!

BREAKFAST PIZZA

Steps:

• Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
• Using a rolling pin, roll out the pizza dough to a thickness of about 1/4 inch. Transfer the pizza dough to the lined baking sheet and brush the dough with the melted butter. Sprinkle with 2 tablespoons Cinnamon-Sugar and bake until golden brown, about 10 to 15 minutes. Cool the pizza crust on a wire rack.
• Meanwhile, in a medium bowl, mix together the cheese, cream, lemon juice, and zest.
• Spread the cheese mixture over the cooled crust. Top with mixed berries and sprinkle with the remaining Cinnamon-Sugar. Slice like a pizza and serve.
• Cut the vanilla bean in half, lengthwise. Using the back of a knife, scrape along the inside of the vanilla bean to collect the seeds. Scrape vanilla bean seeds into a small bowl. Add sugar and cinnamon and stir to combine. Set aside in a small serving bowl.

GRANDMA PIZZA

Steps:

• Place potato into a large pot and cover with cold water; bring to a boil. Reduce heat to medium-low and simmer until soft, about 20 minutes. Drain. Mash the potato and let cool to room temperature, 15 to 20 minutes.
• Combine flour, brown sugar, salt, yeast, and 2 tablespoons oil in the bowl of an electric stand mixer. Add water and mix on low speed until it comes together and no dry flour remains. Add the potato and increase speed to medium until dough is stretchy.
• Coat the bottom of a square, lipped baking sheet with the rest of the oil. Place the dough on the baking sheet and spread it out, edge to edge. Use cooking spray to coat plastic wrap. Cover the dough and let rest at room temperature for 2 hours.
• Preheat the oven to 450 degrees F (230 degrees C).
• Heat 1/4 cup olive oil in a cold, 8-inch skillet over medium heat. Add garlic and cook for 2 to 3 minutes. Reduce heat to low and flip the garlic until is lightly browned. Add tomatoes, tomato paste, onion powder, oregano, and red pepper flakes and combine for about 2 minutes; add sugar and cook for 2 minutes. Stir in basil. Season sauce with salt and pepper.
• Remove the plastic wrap and adjust the pizza dough if necessary, ensuring it fills the pan from corner to corner. Spread 1 cup of sauce over the crust using a spoon, leaving a 1-inch border. Coat the top with 1/2 of the Parmigiano-Reggiano cheese.
• Bake in the preheated oven for 5 minutes. Remove from the oven and add mozzarella cheese evenly over the entire pizza. Add more tomato sauce randomly over the pizza and add remaining Parmigiano-Reggiano cheese. Return to the oven and bake until crust is well browned and cheese is melted and lightly browned in spots, about 10 minutes. Cool at room temperature for 5 minutes before cutting.

GRANDMA'S HOMEMADE PIZZA ALA 'DA BOYS'

Steps:

• In a large bowl, mix together the yeast, 1 teaspoon sugar, and 1/2 cup of warm water. Let the mixture stand until the yeast begins to bubble and form a layer of creamy foam on top, about 15 minutes. Stir in 2 more cups of warm water, olive oil, 1 tablespoon salt, garlic powder, and about 2 cups of flour. Mix together to form a loose batter, and begin beating in flour, about 1/2 cup at a time, until the dough is slightly sticky but not wet, about 3 more cups.
• Turn the dough out onto a floured surface, and knead until smooth and elastic, about 10 minutes. Form the dough into a ball, place into an oiled bowl, cover with a cloth, and let rise in a warm place until double, about 30 minutes.
• Melt 2 tablespoons of butter in a saucepan over medium-low heat, and stir in the oregano. Let the oregano fry in the butter for a few seconds, then whisk in the ricotta cheese until the mixture makes a smooth paste. Whisk in the tomato puree, onion powder, 1 pinch garlic powder, 1 teaspoon of salt, black pepper, and 1 teaspoon sugar until the sauce is smooth. Bring the sauce to a boil, stirring occasionally, cover, and remove from heat.
• Preheat oven to 375 degrees F (190 degrees C). Coat 3 12-inch pizza pans with about 1/2 teaspoon olive oil apiece.
• Place the sausage into a skillet over medium heat and sprinkle with 1 pinch dried oregano and 1 pinch crushed red pepper flakes, if desired. Brown the sausage, breaking it into small chunks as it cooks, until the sausage is no longer pink, about 10 minutes. Set the sausage aside.
• Place the dough on a floured surface, punch down the dough, and cut it into 3 equal pieces. Roll a dough piece out to the size of a prepared pizza pan, and place the dough on the pan. Stretch the edges of the dough a little beyond the pan, and fold the excess dough over to make a thicker edge. Press the folded dough together to seal. Repeat for the other 2 crusts.
• Bake the crusts in the preheated oven for about 15 minutes, then remove from oven and brush each crust with about 1/2 teaspoon melted butter (see Notes for details).
• Using a large spoon, spread a layer of sauce over each crust. Sprinkle with pizza cheese blend, dot pieces of browned sausage evenly over the cheese, spread pepperoni slices over the pizzas, and sprinkle each pizza with about 1/4 teaspoon of crushed red pepper. Shake 1 or more dashes of hot sauce over each pizza. Return the pizzas to the oven, and bake until the cheese is melted, bubbling, and beginning to brown, 15 to 20 more minutes.

GRANDMA PIZZA DOUGH

Steps:

• Combine water and yeast in a bowl; let stand until foamy, about 5 minutes. Add flour, salt, sugar, and oil, stirring until a ragged dough forms. Transfer to a lightly floured work surface and knead with floured hands until elastic and tacky but no longer sticky, about 5 minutes. Transfer to a medium bowl brushed with oil, turning dough to evenly coat. Cover with plastic wrap and let stand in a warm, draft-free place until doubled in volume, 1 1/2 to 2 1/2 hours; or refrigerate until doubled in volume, at least 12 hours and up to 3 days (return to room temperature before using, 1 to 2 hours).

GRANDMA-STYLE PIZZA

Steps:

• Preheat oven to 500 degrees, with rack in lower third lined with a pizza stone or baking sheet. Drizzle a 13-by-18-inch rimmed baking sheet with 3 tablespoons oil. Turn dough out onto center of sheet (do not punch down). Starting in center and using both hands, press down and stretch dough outward with your fingertips, working to edges of pan in an even thickness. Loosely cover with plastic wrap or a clean kitchen towel and let rise again until doubled in volume, 30 to 45 minutes. (Dough should come about three-quarters up sides of sheet.)
• Lightly drizzle dough with oil; season with salt and pepper. Bake on stone until puffed and beginning to set on top, 5 to 7 minutes. Meanwhile, if using mushrooms, toss with remaining 2 tablespoons oil. Remove dough from oven.
• Spread 1 1/4 cups sauce evenly over dough. Sprinkle with mozzarella, then dollop with small spoonfuls of remaining 3/4 cup sauce. Top with mushrooms, pepperoni, or both. Sprinkle with oregano. Return to oven and continue baking until crust is puffed and golden brown in places and cheese is melted and bubbly, 18 to 20 minutes more (if browning too quickly, loosely tent with foil). Let cool in pan 5 minutes, then cut into squares and serve.

GRANDMA'S PIZZA

Steps:

• For the dough: Combine the flour, salt and yeast in the bowl of a stand mixer fitted with a dough hook attachment. Stir to combine, then add 1 cup water. Mix on low speed until the dough comes together into a rough ball. Continue mixing at medium-low speed until the dough forms a smooth, silky ball, about 10 minutes. Form the dough into a tight ball, set in the bottom of the mixer bowl, cover tightly with plastic wrap and set aside in a warm place until the dough has roughly doubled in size, about an hour.
• Position an oven rack in the center of the oven and preheat to 450 degrees F.
• Cut the dough in half; you should have enough for two 9-by-13-inch baking sheets. You can make both pizzas now, or hold the dough in the refrigerator for up to 3 days.
• Lightly oil one or two 9-by-13-inch baking sheets. Add the dough and press down on it to spread it toward the edges. You won't be able to get it all the way to the edges, so spread it as much as you can without tearing. If the dough isn't stretching well, cover and let rest at room temperature for 30 minutes, then stretch again.
• For the sauce: Put the tomatoes, olive oil, basil, garlic and some salt in a blender and puree until smooth.
• For the topping: Spread the sauce all the way to the corners of the dough. Top the sauce with the mozzarella and sprinkle with black pepper and chile flakes if using. Bake until the dough is crisp and the cheese is melted, 10 to 12 minutes. Top with the basil and some Parmesan and serve.

GRANDMA PIZZA RECIPE - (4.1/5)

Steps:

• Coat rimmed baking sheet with 2 tablespoons oil. Combine water and remaining 1 tablespoon oil in 1-cup liquid measuring cup. Using stand mixer fitted with dough hook, mix flour, yeast, sugar, and salt on low speed until combined. With mixer running, slowly add water mixture and mix until dough comes together, about 1 minute. Increase speed to medium-low and mix until dough is smooth and comes away from sides of bowl, about 10 minutes. Transfer dough to greased baking sheet and turn to coat. Stretch dough to 10 by 6-inch rectangle. Cover with plastic wrap and let rise in warm place until doubled in size, 1 to 1½ hours. Stretch dough to corners of pan, cover loosely with plastic, and let rise in warm place until slightly puffed, about 45 minutes. (If the dough snaps back when you press it to the corners of the baking sheet, cover it, let it rest for 10 minutes, and try again.) Meanwhile, adjust oven rack to lowest position and heat oven to 500 degrees. Place tomatoes in colander and drain well. Combine drained tomatoes, oil, garlic, oregano, and salt in bowl. Combine mozzarella and Parmesan in second bowl. Sprinkle cheese mixture over dough, leaving ½-inch border around edges. Top with tomato mixture and bake until well browned and bubbling, about 15 minutes. Slide pizza onto wire rack, sprinkle with basil, and let cool for 5 minutes. Serve.

GRANDMA JUNE'S BREAKFAST PIZZA

Steps:

• Preheat oven to 400*F.
• Cook in oven 15-20 minutes.
• Take out of oven.
• Let it cool down before you eat.