Herbed Pizza Crust Recipes

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HERB CRUSTED PIZZA DOUGH



Herb Crusted Pizza Dough image

Here it is - my absolute FAVORITE Herb Crusted Pizza Dough. It take a little time, but the results are out of this world good!

Provided by Chuck Underwood

Categories     Main

Time 1h10m

Number Of Ingredients 7

1 cup Warm Water
1 Tbs Sugar
2 1/4 tsp Active Dry Yeast
1 tsp Salt
1 tsp Italian Seasoning
1/5 tsp Garlic Powder
2 1/2 cups Bread Flour ((can sub up to 1 cup with Whole Wheat))

Steps:

  • Mix warm water and sugar together and add yeast.
  • Allow to proof for 10 minutes
  • Add salt and seasonings and mix well
  • Add flour and mix until a dough ball forms
  • Knead with stand mixer for 5 minutes or by hand for 15 minutes
  • Dough will be ready when it pulls away from sides or becomes soft and elastic
  • Cover with saran wrap and towel and allow to rise in warm oven for 60 min
  • Punch down and form into tight ball
  • Cover and rest for 10 minutes
  • Stretch dough to fit pizza pan and place in oven for 5 min
  • Preheat oven with the dough to 500 degrees
  • After 5 minutes, remove pizza dough and add sauce and toppings
  • Bake in 500 degree oven for 10 minutes
  • Finish on preheated pizza stone for 1 minute if desired

FRESH HERB PIZZA



Fresh Herb Pizza image

Provided by Ree Drummond Bio & Top Recipes

Categories     main-dish

Time 1h45m

Yield 1 pizza

Number Of Ingredients 12

1/2 teaspoon active dry yeast
2 cups all-purpose flour
Kosher salt
Scant 1/4 cup olive oil (a little less than 1/4 cup), plus more drizzling
1 tablespoon extra-virgin olive oil, plus more for drizzling
Freshly ground black pepper
2 mozzarella balls, sliced
1 bunch arugula
1 bunch fresh basil leaves
1 bunch fresh parsley leaves
1 tablespoon balsamic vinegar
Grated Parmesan, for serving

Steps:

  • Sprinkle the yeast over 3/4 cup warm (not lukewarm) water in a bowl and leave to sit for a bit.
  • In a mixer, add the flour and 1/2 teaspoon salt, and with the mixer running on low speed (with the paddle attachment), slowly pour in the olive oil and keep going until it's mixed through. Next, pour in the yeast/water mixture and mix until just combined.
  • Coat a separate mixing bowl with a light drizzle of olive oil, tip the dough in and form it into a ball. Toss to coat the dough ball in the olive oil, then cover the bowl tightly with plastic wrap and allow the dough to rise for at least 1 hour, or up to 3 or 4 days.
  • Arrange the oven rack in the lowest position and preheat the oven to 500 degrees F. Drizzle a large baking sheet with olive oil.
  • Roll out the pizza dough as thinly as possible and place it on the baking sheet. Drizzle over some extra-virgin olive oil, sprinkle over some salt and pepper and place the mozzarella slices all over the dough.
  • Bake until the crust is golden and the cheese is bubbly, 12 to 15 minutes.
  • Put the arugula, whole basil leaves and parsley in a bowl and toss with the extra-virgin olive oil and balsamic vinegar. Scatter over the pizza, sprinkle with grated Parmesan and serve.

GLUTEN-FREE CHEESE AND HERB PIZZA CRUST



Gluten-Free Cheese and Herb Pizza Crust image

Here's a variation of a gluten-free pizza crust - I have found that baking it for 10 minutes before topping improves the texture.

Provided by Lisa

Categories     Main Dish Recipes     Pizza Recipes

Time 45m

Yield 8

Number Of Ingredients 18

¾ cup gluten-free all purpose baking flour
¼ cup garbanzo bean flour
¼ cup cornstarch
¼ cup tapioca starch
¼ cup grated Parmesan cheese
1 ½ teaspoons baking powder
1 teaspoon xanthan gum
1 teaspoon Italian seasoning
1 teaspoon dried oregano
½ teaspoon salt
1 teaspoon white sugar
1 cup lukewarm water
1 (.25 ounce) package active dry yeast
1 egg
1 ½ teaspoons olive oil
½ teaspoon apple cider vinegar
1 teaspoon white sugar
½ teaspoon minced garlic

Steps:

  • Preheat oven to 425 degrees F (220 degrees C). Grease a 15-inch pizza pan with cooking spray.
  • Stir all-purpose baking flour, garbanzo bean flour, cornstarch, tapioca starch, Parmesan cheese, baking powder, xanthan gum, Italian seasoning, oregano, and salt together in a bowl; set aside.
  • Dissolve 1 teaspoon of white sugar in lukewarm water in a small bowl. Sprinkle yeast over top, and set aside until foamy, 3 to 5 minutes.
  • Beat egg in a separate bowl with olive oil, vinegar, 1 teaspoon sugar, and garlic until smooth. Whisk yeast mixture into egg mixture and stir in flour mixture until no dry lumps remain. Press dough into prepared pan, leaving outer edge slightly thicker than the center.
  • Cook in preheated oven until dough has risen and slightly firmed, 10 to 12 minutes.
  • Once topped with your favorite toppings, continue baking at 425 degrees F (220 degrees C) until the crust is golden brown, 20 to 30 minutes. Remove pizza from pan and cook directly on the oven rack for 5 minutes to crisp crust, if desired.

Nutrition Facts : Calories 79.4 calories, Carbohydrate 11.7 g, Cholesterol 25.5 mg, Fat 2.5 g, Fiber 1.2 g, Protein 2.7 g, SaturatedFat 0.8 g, Sodium 300.3 mg, Sugar 1.4 g

RICARDO'S PIZZA CRUST



Ricardo's Pizza Crust image

This is a magnificent Italian flavored crust for the bread machine.

Provided by Richard Maloy

Categories     Bread     Pizza Dough and Crust Recipes

Time 1h15m

Yield 10

Number Of Ingredients 9

1 cup warm water (110 degrees F/45 degrees C)
3 tablespoons olive oil
3 tablespoons white sugar
1 teaspoon salt
2 ½ cups bread flour
2 teaspoons minced garlic
2 ¼ teaspoons active dry yeast
½ teaspoon dried oregano
½ teaspoon dried basil leaves

Steps:

  • Combine water, olive oil, sugar, salt in pan of bread machine Add flour, then sprinkle garlic on flour. Lastly add yeast.
  • Turn machine on dough cycle. As the dough mixes, sprinkle on oregano and basil until it suits you for color and taste. Let mix for about 15 to 30 minutes. Let the dough rest from 5 to 30 minutes. The longer it rests, the thicker and more tasty the crust. Meanwhile, preheat oven to 475 degrees F (245 degrees C).
  • Roll out dough on a lightly floured surface. Spray a large pizza pan with nonstick cooking spray. Place dough on pan and add your choice of pizza toppings.
  • Bake in preheated oven until golden brown, about 12 to 15 minutes.

Nutrition Facts : Calories 177.8 calories, Carbohydrate 29.2 g, Fat 4.7 g, Fiber 1.1 g, Protein 4.5 g, SaturatedFat 0.7 g, Sodium 234.6 mg, Sugar 3.9 g

VEGGIE PIZZA WITH HERBED TOMATO CRUST



Veggie Pizza with Herbed Tomato Crust image

I love this recipe because the crust is so flavorful-tomato juice replaces most of the oil. It's one of my kids' favorite meals! -Karen Shipp, San Antonio, Texas

Provided by Taste of Home

Categories     Dinner

Time 55m

Yield 6 servings.

Number Of Ingredients 19

1/2 cup whole wheat flour
1-1/2 teaspoons minced fresh parsley or 1/2 teaspoon dried parsley flakes
1-1/2 teaspoons minced fresh rosemary or 1/2 teaspoon dried rosemary, crushed
1 teaspoon active dry yeast
1/2 teaspoon sugar
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 cup water
1/2 cup tomato juice
1 teaspoon olive oil
1-1/2 to 1-3/4 cups all-purpose flour
TOPPINGS:
1 can (8 ounces) pizza sauce
1 medium green pepper, chopped
1 cup sliced fresh mushrooms
1 small red onion, chopped
1 medium tomato, chopped
1 cup shredded part-skim mozzarella cheese
Crushed red pepper flakes, optional

Steps:

  • In a large bowl, combine the first 7 ingredients. In a small saucepan, heat the water, tomato juice and oil to 120°-130°. Add to dry ingredients; beat until smooth. Stir in enough all-purpose flour to form a soft dough. , Turn onto a lightly floured surface; knead until smooth and elastic, about 5 minutes. Place in a bowl coated with cooking spray, turning once to coat top. Cover and let rise until doubled, about 45 minutes. , Preheat oven to 400°. Punch dough down; roll into a 12-in. circle. Transfer to a 14-in. pizza pan coated with cooking spray; build up edge slightly. , Spread with pizza sauce. Top with green pepper, mushrooms, onion, tomato and cheese. Bake 25-30 minutes or until cheese is melted and edge is lightly browned. If desired, sprinkle with pepper flakes.

Nutrition Facts : Calories 240 calories, Fat 4g fat (2g saturated fat), Cholesterol 11mg cholesterol, Sodium 370mg sodium, Carbohydrate 40g carbohydrate (6g sugars, Fiber 4g fiber), Protein 11g protein. Diabetic Exchanges

HERBED PIZZA CRUST



Herbed Pizza Crust image

Make and share this Herbed Pizza Crust recipe from Food.com.

Provided by Cinthea

Categories     Breads

Time 25m

Yield 1 12-inch pizza, 4 serving(s)

Number Of Ingredients 10

2/3 cup water (110 to 115 degrees F)
1/2 teaspoon salt
2 1/4 cups all-purpose flour or 2 1/4 cups bread flour
1 teaspoon sugar
1 teaspoon dried rosemary leaves
1/2 teaspoon dried oregano leaves
1/4 teaspoon black pepper, ground
1/4 teaspoon dried thyme leaves
2 teaspoons active dry yeast
1 tablespoon cornmeal (optional)

Steps:

  • Measure carefully, placing all ingredients except cornmeal in bread machine pan in order specified by owner manual.
  • Program dough cycle setting; Press start.
  • When dough is finished, remove dough from bread machine and let it rest 2 - 3 minutes.
  • Pat and gently stretch dough from edges until dough seems to not stretch anymore. Let rest 2-3 minutes more. Continue patting and stretching until dough is 12 - 14 inches in diameter.
  • Spray 12-14 inch pizza pan with cooking spray; Sprinkle with cornmeal, if desired.
  • Press dough into pan; Cover with towel and let stand in warm place for about 10 minutes *** I have added toppings with the dough from here and baked and it's great! But the recipe continues on -- ***
  • Position oven rack in lowest position; Preheat oven at 500°F Prick crust with fork at 2 inch intervals, Bake 4 - 5 minutes or until top is dry but not yet golden.
  • Remove from oven.
  • Follow topping and baking directions for individual recipes.
  • Makes 1 thick 12-inch crust or 1 medium-thick 14 inch crust. *** I've also been known to add garlic to this recipe.*** Enjoy!

Nutrition Facts : Calories 268.5, Fat 0.9, SaturatedFat 0.2, Sodium 294.6, Carbohydrate 56, Fiber 2.7, Sugar 1.2, Protein 8.1

HERB PIZZA DOUGH



Herb Pizza Dough image

Based on a recipe from Williams-Sonoma Kitchen Library Pizza cookbook. The introduction says, "Fresh or dried herbs add an accent of flavor and color to pizza dough. Good choices include oregano, basil, marjoram, chives, thyme, rosemary, sage, mint and fennel seeds, selected to highlight the ingredients that will top the pizza or fill the calzone. Do not go overboard on your selection: It is better to choose two or three complementary herbs, or even just one herb, rather than a large mixed bouquet of clashing flavors."

Provided by mersaydees

Categories     < 4 Hours

Time 2h

Yield 1 pizza dough

Number Of Ingredients 6

1 tablespoon active dry yeast
3/4 cup water, lukewarm (105 degrees F)
2 3/4 cups all-purpose flour, plus 1/2 cup for working
1 teaspoon salt
2 tablespoons mixed fresh herbs, minced or 1 tablespoon dried herbs
1 tablespoon extra virgin olive oil

Steps:

  • Dissolve yeast in the water in a small bowl and let stand until slightly foamy on top, about 10 minutes.
  • In a large bowl stir together the 2 ¾ cups flour, salt, and herbs. Form into a mound. Make a well in the center and add the yeast mixture to it.
  • Using a fork, stir the dough in a circular motion, gradually pulling the flour into the yeast mixture until a dough forms.
  • Place the dough on a lightly floured work surface using some of the ½ cup flour.
  • Using the heel of your hand, knead the dough until it's smooth and elastic, about 10 minutes.
  • Form the dough into a ball.
  • Brush a large bowl with the oil and place the dough in it. Cover with plastic wrap and let rise at room temperature until doubled in size, about 1 to 2 hours.
  • Place dough on work surface lightly dusted with the remaining flour.
  • Punch the dough down.
  • By hand, gently press dough out into desired shape.
  • Place one hand in the center of dough, and with the other hand, pull, lift and stretch the dough, gradually working your way all around the edge, until it is the desired thickness, about ¼ inch thick for a crusty pizza base and ½ inch thick for a softer one.
  • Flip the dough over from time to time as you work with it; alternately, roll the dough out with a rolling pin. The dough should be slightly thinner in the middle than the edge.
  • Lift the edge of the pizza to form a slight rim.
  • Transfer dough to a baker's peel or baking sheet, cover, and let rise again until almost doubled, about 20 minutes.
  • Top as desired.
  • Bake in a 400 degree F oven for 10 to 15 minutes, until the crust is golden, or according to your pizza recipe's instructions.

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