20-MINUTE ONE-PAN PIZZA RECIPE BY TASTY
Here's what you need: warm water, olive oil, all purpose flour, sugar, instant yeast, salt, marinara sauce, shredded mozzarella cheese, pepperoni slices, fresh basil
Provided by Katie Aubin
Categories Dinner
Time 30m
Yield 2 servings
Number Of Ingredients 10
Steps:
- In a large nonstick pan, combine the warm water, olive oil, flour, sugar, yeast, and salt. Use a spatula to stir the ingredients, then smooth the dough to the edges of the pan.
- Spread the marinara sauce over the dough, all the way to the edges. Sprinkle the mozzarella evenly over the sauce, then top with the pepperoni.
- Place over medium heat, cover, and cook for 10 minutes with the vent covered.
- Uncover the vent and cook for 5 more minutes, until the edges are crispy.
- Slide the pizza out of the pan onto a cutting board and let cool for 5 minutes.
- Sprinkle with basil, then slice and serve.
- Enjoy!
Nutrition Facts : Calories 940 calories, Carbohydrate 68 grams, Fat 52 grams, Fiber 2 grams, Protein 48 grams, Sugar 5 grams
CHICAGO-STYLE PAN PIZZA
This is the best Chicago-style pizza that I have ever had. Make sure that you use the Parmesan in hard triangle form. It tastes so much better when you grate it yourself.
Provided by JAIME5025
Categories Main Dish Recipes Pizza Recipes
Time 1h5m
Yield 6
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Press the dough into the bottom and up the sides of a greased 9x13 inch baking dish.
- Crumble the sausage into a large skillet over medium-high heat. Cook and stir until evenly browned. Remove the sausage with a slotted spoon, and sprinkle over the dough crust. Sprinkle mozzarella cheese evenly over the sausage.
- Add mushrooms and onion to the skillet; cook and stir until the onion is tender. Stir in the tomatoes, oregano, salt, fennel seed and garlic powder. Spoon over the mozzarella cheese. Sprinkle Parmesan cheese over the top.
- Bake for 25 to 35 minutes in the preheated oven, or until crust is golden brown.
Nutrition Facts : Calories 578.2 calories, Carbohydrate 46.8 g, Cholesterol 61.2 mg, Fat 27.4 g, Fiber 4.9 g, Protein 32.3 g, SaturatedFat 10.5 g, Sodium 1815.9 mg, Sugar 8.4 g
EASY PAN PIZZA
This one-dish take on pizza is the cheesy, kid-friendly dinner that'll make busy nights a breeze. And the best part is that it only takes a handful of ingredients and less than 40 minutes!
Provided by By Betty Crocker Kitchens
Categories Entree
Time 38m
Yield 6
Number Of Ingredients 4
Steps:
- Heat oven to 375°F. Separate biscuit dough into 8 biscuits. Cut each biscuit into 8 pieces; place in medium bowl. Add pizza sauce and 1 cup of the cheese; toss to coat.
- Spread mixture in ungreased 9-inch square (2-quart) glass baking dish. Top with pepperoni and remaining 1 cup cheese.
- Bake 22 to 28 minutes or until golden brown and bubbly.
Nutrition Facts : Calories 460, Carbohydrate 37 g, Cholesterol 30 mg, Fat 3, Fiber 1 g, Protein 19 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 1500 mg
PAN PIZZA
The pizza authority Anthony Falco, once czar of the oven at Roberta's in Brooklyn and now (literally!) an international pizza consultant, grew up in Austin, Tex., eating his great-grandmother's Sicilian grandma pies, which he liked a great deal, and personal pan pizzas from Pizza Hut, which he loved unreservedly. This recipe, he told me in 2018, pays homage to that buttery, high-lofted pie, with a crisp bottom crust, a slightly sweet sauce and an enormous amount of cheese. Slices of pepperoni make a beautiful topping, cupping in the heat of the oven and drizzling crimson oil across the edges of the pie. The dough takes a long time to proof and the recipe delivers a lot of it, so making the recipe is a great excuse for planning a pizza party. Cast-iron pans are best for the baking, but square or rectangular baking pans with high sides will do nicely in a pinch.
Provided by Sam Sifton
Categories pizza and calzones, main course
Time 21h30m
Yield 6 to 8 servings
Number Of Ingredients 18
Steps:
- Make the dough a day or two before you want to bake; the recipe makes enough for three pies. Combine the flour and salt in your largest mixing bowl. In another mixing bowl, combine the water, butter, olive oil and yeast. Mix well.
- Use a rubber spatula to create a well in the center on the flour mixture, and add to it the liquid from the other bowl, stirring with the spatula and scraping down the sides of the bowl to bring everything together. Mix it all together until it is a large, shaggy ball of wet dough, cover with plastic wrap and allow to sit for 30 minutes.
- Uncover the dough and, with floured hands, knead it until it is uniformly smooth and sticky, approximately 3 to 5 minutes. Move the dough ball into a clean mixing bowl, cover with plastic wrap and allow to rise for 3 to 5 hours at room temperature, then refrigerate, at least 6 hours and up to 24.
- The morning you want to make the pizzas, remove the dough from the refrigerator, divide into 3 chunks of equal size (about 600 grams each) and shape them into oblong balls. Use olive oil to grease three 10-inch cast-iron skillets, 8-inch-by-10-inch baking pans with high sides, 7-inch-by-11-inch glass baking dishes or some combination thereof, and place the balls into them. Cover with plastic wrap, and let rise at room temperature, 3 to 5 hours.
- Make the sauce. Place a saucepan over medium-low heat, and add to it 2 tablespoons olive oil. When the oil is shimmering, add the minced garlic and cook, stirring, until it is golden and aromatic, approximately 2 to 3 minutes.
- Add the tomato paste and a pinch of chile flakes, and raise the heat to medium. Cook, stirring often, until the mixture is glossy and just beginning to caramelize.
- Add the tomatoes, bring to a boil, then lower heat and allow to simmer for 30 minutes, stirring occasionally.
- Take sauce off the heat, and stir in the honey and salt, to taste, then blend in an immersion blender or allow to cool and use a regular blender. (The sauce can be made ahead of time and stored in the refrigerator or freezer. It makes enough for 6 or so pies.)
- After 3 hours or so the dough will have almost doubled in size. Stretch the dough very gently to the sides of the pans, dimpling it softly with your fingers. The dough can then be left to rest for another 2 to 8 hours, covered with wrap.
- Make the pizzas. Heat oven to 450. Gently pull the dough to the edges of the pans if it hasn't risen to the edges already. Use a spoon or ladle to put 4 to 5 tablespoons of sauce onto the dough, gently covering it entirely. Sprinkle the low-moisture mozzarella onto the pies, then dot them with the fresh mozzarella and the pepperoni to taste. Sprinkle with the oregano and lash with a little olive oil.
- Place the pizzas onto the middle rack of the oven on a large baking sheet or sheets to capture spills, then cook for 15 minutes or so. Use an offset spatula to lift the pizza and check the bottoms. The pizza is done when the crust is golden and the cheese is melted and starting to brown on top, approximately 20 to 25 minutes.
HOMEMADE LUMPIA RECIPE BY TASTY
Here's what you need: vegetable oil, medium yellow onion, garlic, medium carrot, fresh ginger, ground pork, water chestnuts, salt, pepper, soy sauce, green onion, fresh cilantro, canola oil, lumpia wrappers, egg, sweet chili sauce
Provided by Katie Aubin
Categories Sides
Yield 10 servings
Number Of Ingredients 16
Steps:
- Make the filling: Heat the oil in a medium pan over medium-high heat.
- Add the onion, garlic, ginger, and carrot. Cook for 4 minutes, or until the onion is slightly translucent.
- Add the ground pork and cook for about 6 minutes, or until cooked through.
- Add the water chestnuts, salt, pepper, and soy sauce. Stir for 2 minutes, then mix in the green onion and cilantro. Remove the pan from the heat and let cool.
- Heat about an inch (2 cm) of canola oil in a deep, medium frying pan until it reaches 300°F (150°C).
- Lay out one lumpia wrapper in a diamond shape and spoon 2 tablespoons of filling at the bottom of the wrapper, leaving about an inch and a half (3 cm) of space from the bottom point.
- Fold the bottom point over the filling, then fold in the edges to create an envelope shape. Roll the wrapper toward the top point. Brush the top point with egg wash and finish the roll to seal the end.
- Carefully place four to five lumpia at a time in the hot oil. Frying on each side for 1-2 minutes, or until golden brown. Note: If the lumpia are cooking too fast or burning, reduce the heat.
- Remove the lumpia from the oil and drain on a wire rack or paper towels.
- Sprinkle with a garnish of cilantro and serve with sweet chili dipping sauce. Optional: Cut lumpia in half.
- Enjoy!
Nutrition Facts : Calories 655 calories, Carbohydrate 56 grams, Fat 38 grams, Fiber 3 grams, Protein 20 grams, Sugar 2 grams
FRY PAN PIZZA
Steps:
- Preheat oven to 425 degrees F.
- Roll dough into a 14-inch round. Brush a 14-inch skillet with olive oil and sprinkle with Italian seasoning. Lay dough out in pan. Spread with sauce. In a bowl, mix the sausage and dip until sausage is coated. Spread mixture evenly over pizza. Top with mozzarella. Bake until cooked through, about 30 minutes. Serve.
PAN PIZZA
The BEST Pan Pizza is made with handmade pizza dough, a perfectly seasoned crust, crispy cheese ring and a simple, flavorful pizza sauce. Follow these tips and tricks to make the best pizza ever!
Provided by Whitney Bond
Categories Main Course
Time 2h42m
Number Of Ingredients 24
Steps:
- The dough can be made in a bread machine, a stand mixer or in a bowl with an electric hand mixer.
- If you have a bread machine, add all of the ingredients to the bread machine, push the pizza dough button and let it do it's thing.
- After the dough is made in the bread machine, remove it from the machine, place it in an oiled bowl and cover it with a towel. Let it sit covered for at least one hour, or up to 8 hours.
- If using a stand mixer or electric hand mixer, follow the steps below.
- Add the bread flour, salt, sugar, yeast, olive oil and 5 ounces of water to a stand mixer or large bowl.
- Use a dough hook on the stand mixer or an electric hand mixer to combine the dough for 2 minutes.
- Add the remaining 5 ounces of water and continue mixing the dough together for 15 minutes on medium speed.
- Cover the dough in the mixing bowl and allow it to rest for 1 hour, or until the dough has doubled in size.
- After an hour, punch the dough and fold it in half, repeating this process six times.
- Cover the dough for a minimum of one hour, or up to 8 hours. Leaving it in a warm place on the counter.
- This recipe makes enough dough for two pizzas. When ready to cook the pizza, divide the dough in half. If you're only making one pizza, store the other half of dough in an airtight container, that's been coated with olive oil.
- Remove three whole tomatoes from a can of San Marzano tomatoes. Use your hands to crush the tomatoes into a bowl.
- Add the fresh basil, oregano, salt, sugar and olive oil, combine all of the ingredients. Set aside.
- Preheat the oven broiler to high.
- Brush the olive oil in the bottom and sides of a 12 inch nonstick skillet, or cast iron skillet.
- Sprinkle the cornmeal evenly over the olive oil, in the bottom and edges of the pan.
- Sprinkle the salt, black pepper, garlic powder, onion powder, dried basil and dried oregano evenly in the bottom of the skillet.
- Use your hands to stretch the pizza dough out to about 12 inches wide, then place the dough in the skillet.
- Cover with a clean kitchen towel and let rise for 20-30 minutes.
- Place the skillet with the pizza dough on a burner on the stove.
- Turn the stove to high heat and wait for the oil to start to bubble around the edges of the dough.
- Once the oil begins to bubble, turn the heat down to medium-high, add about half of the mozzarella cheese around the edges and set a 10 minute timer.
- Wait 8-9 minutes, then use a spoon to spread the sauce evenly over the pizza and sprinkle the parmesan cheese on top of the sauce.
- After the 10 minute timer is up, turn the heat on the stove off and add the remaining cheese and toppings evenly across the pizza.
- Place the pizza under the broiler on the middle rack of the oven for 2 minutes, or until the cheese turns brown.
- Remove the pizza from the oven and lift the pizza out of the skillet immediately, or it will continue cooking in the hot skillet.
- Transfer the pizza to a cutting board, then wait 3-4 minutes before slicing the pizza to allow the cheese to cool slightly.
Nutrition Facts : Calories 198 kcal, Carbohydrate 21 g, Protein 9 g, Fat 9 g, SaturatedFat 3 g, Cholesterol 11 mg, Sodium 583 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving
LUMPY PAN PIZZA
This is from Pillsbury. It is my husbands favorite! Its easy to add whatever you like to suit your tastes. It is also especially good reheated the next day, I like to make it a bit crispy. Enjoy!
Provided by Jennygal
Categories < 60 Mins
Time 40m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Heat oven to 375°.
- Separate dough into 8 biscuits. Cut each biscuit into 8 pieces. Place in medium bowl.
- Add pizza sauce, 1 cup cheese and mushrooms. Toss to coat.
- Spoon mix into ungreased 9-inch square dish.
- Top with pepperoni, and rest of mozzarella. Sprinkle with parmesan.
- Bake 22-28 minutes or golden & bubbly.
Nutrition Facts : Calories 404.1, Fat 21.5, SaturatedFat 8.6, Cholesterol 37, Sodium 1149.7, Carbohydrate 37.1, Fiber 1.3, Sugar 6.8, Protein 15.5
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