Kellys Saturday Night Pizza Recipes

SATURDAY NIGHT PIZZA

Steps:

• In a small bowl, combine 2 cups flour, yeast, oregano, salt and garlic powder. Add water and oil; beat just until moistened. Stir in enough remaining flour to form a soft dough (dough will be sticky)., Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a bowl coated with cooking spray, turning once to coat the top. Cover and let rise for 30 minutes., Meanwhile, in a large nonstick skillet, cook sausage until no longer pink; drain and set aside., On a floured surface, roll dough into a 15-in. circle. Transfer to a 14-in. pizza pan coated with cooking spray. Build up edges slightly. Prick dough thoroughly with a fork. Bake at 450° for 5-8 minutes or until lightly browned., Spread crust with spaghetti sauce. Top with spinach, mushrooms, pepper, onion and sausage. Sprinkle with cheese. Bake 15-20 minutes longer or until cheese is melted.

KELSEY'S FAVORITE HOMEMADE PIZZA

Steps:

• Make the dough: In a small bowl, dissolve the yeast and honey in 1/4 cup of the warm water. In a stand mixer fitted with a dough hook, combine the flour and salt. Pour in the oil and, when absorbed, scrape in the dissolved yeast. Add the remaining 1/2 cup water and knead on low speed about 5 minutes.
• Turn the dough out onto a floured board and knead 2 or 3 minutes longer. The dough should be smooth and firm. Cover with a damp towel and let rise in a warm spot for 30 minutes. (Dough will stretch when lightly pulled.)
• Divide the dough into 4 balls, about 6 ounces each. Work each ball by pulling down on the sides and tucking under the bottom of the ball. Repeat 4 or 5 times. Then on a smooth unfloured surface, roll the ball under the palm of your hand until the dough is smooth and firm, about 1 minute. Cover with a damp towel and let them rest for 15 to 20 minutes. At this point, the balls can be loosely covered with plastic wrap and refrigerated for 1 to 2 days.
• Place a pizza stone in the oven and preheat it to 450 degrees F.
• Heat a large skillet over high heat and cook the eggplant and artichoke hearts separately in 1 tablespoon olive oil, adding more oil if necessary.
• To prepare each pizza, place a ball of dough on a lightly floured surface. Press down on the center, spreading the dough into a 7 or 8-inch circle, with the outer border a little thicker than the inner circle. (Or roll out with a rolling pin.)
• Place dough on a pizza paddle or a cutting board and brush it with olive oil. Arrange the mozzarella and fontina cheeses over the inner circle. Top with the eggplant and artichoke hearts. Add a layer of tomato slices and sprinkle over the Parmesan and thyme. Slide the pizza onto the pizza stone and cook until the dough is brown and the cheese is bubbling, about 8 to 10 minutes.
• Remove carefully, cut into 6 slices, and sprinkle with basil.

DAD'S FRIDAY NIGHT PIZZA

Steps:

• Combine flour, sugar, and yeast in a large bowl. Add warm water and olive oil; stir with a wooden spoon to combine well.
• Cover with a clean dishtowel and/or set in a warm place to let rise about 20 minutes.
• When risen, transfer the dough to a floured surface. Flour your hands and the dough before kneading a couple of times.
• With a pizza cutter, divide the dough into three pieces; set two pieces aside.
• Knead one pie again before shaping into a small, flat circle. Roll the dough out with a rolling pin, being careful to retain a circle shape (if the dough starts sticking, try flouring the rolling pin as well).
• Carefully place the dough in a 12-inch pizza pan, trimming with a pizza cutter if needed.
• Repeat steps 5-6 for the other two pieces of dough.
• Combine the sauce ingredients in a small bowl. Spread evenly on each pizza with the back of a spoon.
• Sprinkle the shredded cheese on each pizza, along with any desired toppings.
• Bake each pizza at 425 degrees F until the cheese starts to brown on the edges.
• Let cool a bit before slicing and serving.
• Try using any leftover ingredients to make a miniature pizza.