Pioneer Woman Pizza Crust Recipes

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PIZZA REE-A



Pizza Ree-a image

I made pizza for the show a couple of days ago, and this tomato-basil version with four different cheeses made my skirt fly up, my soul sing, and my s

Categories     main dish

Time 1h40m

Yield 4-6 servings

Number Of Ingredients 16

1 1/4 oz. package active dry yeast (about 2. teaspoons)
1 c. plus 2 tablespoons warm water
3 1/2 c. all-purpose flour
3 tbsp. extra-virgin olive oil
2 1/2 tsp. kosher salt
All-purpose flour, for dusting
Cornmeal, for dusting
1/4 c. pesto
3 c. shredded low-moisture whole-milk mozzarella cheese
6 tbsp. grated parmesan cheese
2 c. baby heirloom tomatoes, halved or quartered if large
1 tbsp. extra-virgin olive oil
2 tbsp. aged balsamic vinegar
Kosher salt and black pepper, to taste
3 oz. goat cheese, crumbled
6 basil leaves, very thinly sliced

Steps:

  • Sprinkle the yeast over the warm water in the bowl of a stand mixer. Whisk to combine and then let sit until bubbles have formed on the top, about 10 minutes. Add the flour, olive oil and salt and mix with the dough hook on medium-low speed until the dough comes together, about 2 minutes. Increase the speed to medium high and knead until the dough is shiny and elastic, about 10 minutes.
  • Cover the bowl loosely with plastic wrap and let sit in a warm place until the dough is doubled in size, about 1 hour.
  • Punch down the dough, cover tightly with plastic wrap and refrigerate for at least 8 hours and up to 3 days before making your pizzas.
  • When you're ready to make the pizzas: Divide the pizza dough in half and let come to room temperature, uncovered,about 1 hour. Meanwhile, place a pizza stone or an inverted baking sheet on the oven floor and preheat to 500˚.
  • On a lightly floured surface, stretch or roll out 1 piece of dough into a 12-inch round, about 1/8 inch thick. Dust a pizza peel or another inverted baking sheet with cornmeal and lay the dough on top.
  • Spread half of the pesto on the dough, leaving a 1/2-inch border around the edge. Sprinkle with half each of the mozzarellaand parmesan.
  • Slide the pizza onto the hot stone or baking sheet and bake until the crust is browned and the cheese is melted, 10 to 12 minutes. Repeat with the remaining dough and toppings.
  • Toss the tomatoes, olive oil and vinegar in a bowl and season with salt and pepper. Sprinkle on the pizzas along with the goat cheese and basil.

BASIC PIZZA DOUGH



Basic Pizza Dough image

Make pizza night extra fun with this easy homemade basic pizza dough recipe. Just add your favorite toppings and dinner is served!

Categories     baking     comfort food     dinner     main dish

Time 9h25m

Yield 4-6 servings

Number Of Ingredients 5

1 1/4-ounce package active dry yeast (about 2 1/4 teaspoons)
1 c. plus 2 tablespoons warm water
3 1/2 c. all-purpose flour
3 tbsp. extra-virgin olive oil
2 1/2 tsp. kosher salt

Steps:

  • Sprinkle the yeast over the warm water in the bowl of a stand mixer. Whisk to combine and then let sit until bubbles have formed on the top, about 10 minutes. Add the flour, olive oil and salt and mix with the dough hook on medium-low speed until the dough comes together, about 2 minutes. Increase the speed to medium-high and knead until the dough is shiny and elastic, about 10 minutes.
  • Cover the bowl loosely with plastic wrap and let sit in a warm place until the dough is doubled in size, about 1 hour. Punch down the dough, cover tightly with plastic wrap and let sit in a warm place until the dough is doubled in size, about 1 hour.
  • Punch down the dough, cover tightly with plastic wrap and refrigerate for at least 8 hours and up to 3 days before making your pizzas. Makes enough dough for 2 12-inch pizzas.

STUFFED PIZZA CRUST



Stuffed Pizza Crust image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 1h20m

Yield 6 servings

Number Of Ingredients 21

One 1-pound loaf store-bought frozen bread dough, thawed and left to rise according to the package instructions
All-purpose flour, for dusting
2 teaspoons olive oil, plus more for drizzling
Large pinch kosher salt
Arrabbiata Sauce, recipe follows, cooled
2 tablespoons grated Parmesan
1/4 cup shredded mozzarella
14 slices pepperoni, chopped
10 pieces string cheese, each cut in half to make 2 shorter pieces
1 egg whisked with 1 teaspoon water
4 Roma tomatoes, sliced
Fresh basil leaves, for serving
2 tablespoons olive oil
1 tablespoon crushed red pepper flakes
1 small to medium onion, chopped (about 1/2 cup)
4 cloves garlic, minced
1/2 cup white wine
Two 15-ounce cans crushed tomatoes
1 tablespoon Italian seasoning
Pinch sugar
Kosher salt

Steps:

  • Preheat the oven to 475 degrees F.
  • Roll and stretch out the risen dough on a floured work surface into a rope about 31 inches long. Press a rolling pin into the dough to create a trench and roll it to a rectangle about 3 inches wide.
  • Keeping a 1/2-inch border on each long side of the dough, smear the remaining dough with the olive oil and sprinkle with salt. Spread the surface with a nice thin layer of the Arrabbiata Sauce, then sprinkle with the Parmesan, mozzarella and pepperoni. Arrange the string cheese pieces on top in a double line. Fold the long sides of the dough up over the center (over the string cheese) and pinch the edges together well so there's no leakage. Bring the ends together to form a circle.
  • Drizzle a baking sheet with olive oil. Carefully transfer the dough circle to the prepared baking sheet, flipping it over before putting it on the sheet so the seam side is down. Brush the egg wash over the surface of the dough. Bake until the edges of the crust are golden brown and the cheese is melted and bubbly, about 15 minutes. Transfer to a board to rest for 10 minutes before cutting.
  • Arrange the tomato slices and basil leaves in concentric circles in the middle of the pizza crust ring and serve with a dish of the remaining Arrabbiata Sauce on the side for dipping.
  • Heat a pan over medium-high heat until hot and add the olive oil. Throw in the red pepper flakes and onions, give them a stir and cook until softened, 2 to 3 minutes. Add the garlic and cook for 30 seconds. Add the wine, whisking to deglaze the bottom of the pan. Cook until the liquid reduces by half. Add the crushed tomatoes and Italian seasoning and stir to combine. Add a pinch of sugar and some salt. Bring to a simmer, reduce the heat to low and simmer for 30 minutes.

CAULIFLOWER CRUST PIZZA



Cauliflower Crust Pizza image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 1h50m

Yield 2 servings (1 pizza)

Number Of Ingredients 21

1 medium head cauliflower, cut into florets
1/4 cup grated Parmesan
1 teaspoon Italian seasoning
1/4 teaspoon kosher salt
1 large egg
2 cups freshly grated mozzarella
1/4 cup Spicy Pizza Sauce, recipe follows
Fresh basil leaves, for garnish
4 cups baby greens
2 tablespoons olive oil
1 tablespoon balsamic vinegar
Kosher salt and freshly ground black pepper
Parmesan shavings, for topping
1 to 2 tablespoons olive oil
3 cloves garlic, minced
1 medium onion, finely chopped
1/2 cup chicken broth
Three 15-ounce cans crushed tomatoes
1 tablespoon brown sugar
1 teaspoon red pepper flakes
Kosher salt and freshly ground black pepper

Steps:

  • For the pizza: Preheat the oven to 425 degrees F. Line a rimmed baking sheet with parchment paper.
  • Pulse the cauliflower florets in a food processor to a fine snowy powder (you should have about 2 1/2 cups). Transfer the processed cauliflower to a microwave-safe bowl and cover. Microwave until soft, 4 to 6 minutes. Transfer to a clean, dry kitchen towel and allow to cool.
  • When cool enough to handle, wrap the cauliflower in the towel and wring out as much moisture as possible, transferring to a second towel if necessary. In a large bowl, stir together the cauliflower, Parmesan, Italian seasoning, salt, egg and 1 cup of the mozzarella until well combined. Transfer to the prepared baking sheet and press into a 10-inch round. Bake until golden, 10 to 15 minutes.
  • Remove the crust from the oven and top with the Spicy Pizza Sauce and remaining 1 cup mozzarella. Bake until the cheese is melted and bubbly, 10 minutes more. Garnish with fresh basil leaves just before serving.
  • For the salad: Meanwhile, add the greens to a large bowl. Whisk together the olive oil, baslsamic and salt and pepper to taste in a measuring cup. Pour over the greens and toss. Top with Parmesan shavings.
  • Heat a pan over medium-high heat until hot. Add a tablespoon or so of olive oil, throw in the garlic and chopped onions and give them a stir. Cook until the onions are soft, 4 to 5 minutes. Add the chicken broth, whisking to deglaze the bottom of the pan. Cook until the liquid reduces by half. Add the crushed tomatoes and stir to combine. Add the brown sugar, red pepper flakes and salt and pepper to taste and stir. Bring to a simmer, reduce the heat to low and simmer for 30 minutes. Let cool, then puree the sauce.

FOOLPROOF PIZZA DOUGH



Foolproof Pizza Dough image

Provided by Ree Drummond : Food Network

Time 1h10m

Yield 2 pizzas

Number Of Ingredients 4

1 teaspoon instant or active dry yeast
4 cups all-purpose flour
1 teaspoon kosher salt
1/3 cup olive oil, plus additional for drizzling

Steps:

  • Sprinkle the yeast over 1 1/2 cups of warm (not lukewarm) water. Let stand for a few minutes.
  • Combine the flour and salt in a stand mixer fitted with the paddle attachment. Turn the mixer on low speed and drizzle in the oil until combined with the flour. Next, pour in the yeast mixture and mix until just combined and the dough comes together in a sticky mass.
  • Coat a separate mixing bowl with a light drizzle of olive oil and form the dough into a ball. Toss to coat the dough in the oil, then cover the bowl tightly with plastic wrap and set it aside for at least 1 or up to 2 hours at room temperature, or store in the fridge until you need it, up to 4 days ahead. Bring the refrigerated dough to room temperature before using.

BUTTERNUT CRUST PIZZA



Butternut Crust Pizza image

Provided by Ree Drummond : Food Network

Time 1h30m

Yield 8 slices

Number Of Ingredients 19

1 small butternut squash (about 2 1/2 pounds) peeled, seeded and cut into 1 1/2-inch cubes (to make 2 cups when pureed)
2 tablespoons extra-virgin olive oil
1 1/2 teaspoons kosher salt
1/2 cup all-purpose flour
1 cup shredded Parmesan
1 large egg
1 tablespoon baking powder
2 teaspoons Italian seasoning
Nonstick cooking spray, for the baking sheet
2 cups baby arugula
1 cup fresh basil leaves
1/2 cup store-bought roasted almonds
1/4 cup grated Parmesan
1 lemon, juiced
1/4 cup extra-virgin olive oil
2 cups baby arugula
2 ounces thinly sliced prosciutto
Parmesan shavings, for garnish
Balsamic glaze, for garnish

Steps:

  • For the crust: Preheat the oven to 400 degrees F.
  • Toss the squash cubes with the olive oil and salt. Spread out in one layer on a baking sheet and roast until tender, stirring once, 30 to 35 minutes. Remove from the oven. Tip the squash into a bowl and mash until fairly smooth to make about 2 cups of puree.
  • To the puree, add the flour, shredded Parmesan, egg, baking powder and Italian seasoning, then mix until well incorporated.
  • Line a baking sheet with parchment paper and lightly coat with cooking spray. Spread the mixture into a 12-inch circle on the baking sheet, spreading into an even layer with the back of a spoon or spatula. Bake until lightly browned, about 30 minutes.
  • While the pizza cooks, make the pesto: In a food processor, combine the arugula, basil, almonds, grated Parmesan, lemon juice and olive oil, then puree until smooth.
  • Remove the pizza crust from the oven and carefully slide onto a serving plate or cutting board using a metal spatula (the crust is not super fragile but is more fragile than a regular pizza base).
  • Top with the pesto and spread it, leaving a 1/2-inch border.
  • For the toppings: Add the arugula, prosciutto and Parmesan shavings. Drizzle with the balsamic glaze.

CAULIFLOWER CRUST PIZZA



Cauliflower Crust Pizza image

Let me just acknowledge that when I first started hearing about cauliflower crust, I thought, Okay. That's a little bit of a stretch, kinda with the same inner voice as the Pace Picante Sauce cowboys sitting around the campfire. ("NEW York CITY?!?" "Git a rope.?) And then I tried it. And it. Is. Absolutely wonderful. And not in a "this is pretty good for a meatless dish" way. I mean, it's beautiful and different and a little bit nutty, and while it's definitely not a substitute for bready pizza crust, I might argue that it's a whole delight in itself. But the best part? The very, very best part? No yeast! No proofing! No kneading! No rising! It's probably the fastest, easiest homemade pizza crust you can make.

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 45m

Yield one 12-inch pizza

Number Of Ingredients 8

1 medium head cauliflower, broken into florets
1/4 cup grated Parmesan cheese, plus more for sprinkling
1 teaspoon Italian seasoning
1/4 teaspoon kosher salt
1 large egg
2 cups grated fresh mozzarella cheese
1/4 cup marinara sauce
Basil leaves, for garnish

Steps:

  • Preheat the oven to 425 degrees F. Line a rimmed baking sheet with parchment paper.
  • Place the cauliflower florets in a food processor and pulse them to a fine snowy powder; you should have 2 1/2 to 3 cups.
  • Transfer the processed cauliflower to a microwave-safe bowl and cover it with plastic wrap. Microwave until it's soft, about 5 minutes Then pour it onto a clean, dry kitchen towel and let cool slightly.
  • When it's cool enough to handle, wrap the cauliflower tightly in the towel and wring out as much moisture as possible, twisting and squeezing like crazy. By the time you're done, you should have a pretty dry clump! And don't worry?it shouldn't look like much at this point.
  • In a large bowl, combine the cauliflower and Parmesan And add the Italian seasoning, salt, egg, and 1 cup of the mozzarella. Stir/smush it together until well combined.
  • Form it into a ball and place it on the baking sheet Then use your hands to flatten it into a large, flat round. Keep in mind that it won't move/rise like regular crust, so whatever shape it's in when you put it in the oven, that's the same shape/ size it'll be when you pull it out! (It's super easy to work with! You'll love it.)
  • Bake the crust until it's golden, about 12 minutes. Top with the marinara and the remaining 1 cup mozzarella and bake until the cheese is melted and bubbling, 10 minutes more.
  • As soon as it comes out of the oven, sprinkle on some Parmesan. Then cut it into wedges. Sprinkle on basil leaves just before serving.
  • Don't expect a crispy/chewy crust like regular pizza . . . but do expect an amazingly delicious dinner!

THE PIONEER WOMAN'S PERFECT PIZZA CRUST RECIPE - (4/5)



The Pioneer Woman's Perfect Pizza Crust Recipe - (4/5) image

Provided by kdet

Number Of Ingredients 4

1-1/2 cups warm water
1 teaspoon dry yeast
4 cups all-purpose or bread flour
1/3 cup extra virgin olive oil

Steps:

  • In a small bowl combine the warm water and yeast. Stir to combine and let sit for a few minutes, until bubbly. In a medium bowl {or the bowl of a stand mixer}, combine the flour and salt. Using an electric mixer on low, drizzle in the olive oil until just incorporated. Slowly add the yeast/water mixture. Mix on low speed until the dough forms a ball {you may need to use your hands to help incorporate all of the flour}. Spray the mixing bowl with non-stick spray, and place the dough inside. Spray the top of the dough lightly with the non-stick spray, then cover with plastic wrap. Let the dough sit in a warm place for 1-2 hours or until doubled. Or, if you are like me, let it sit all afternoon long, punching down the dough as it creeps to the top of the bowl. You can also store the dough in the fridge for 1 to 2 days. Preheat the oven to 500º F. Divide the dough in half if you want thicker crust, or thirds if you want thinner crust. Freeze any extra dough for later use. Using your hands or a small rolling pin, stretch the dough on a pizza stone or baking sheet sprayed with non-stick spray to the desired shape and thickness. Do not over work the dough. Add your desired sauce, cheese and toppings. Bake at 500º on the lowest rack in your oven for 8-10 minutes, or until the edges of the crust are a golden brown and the cheese is bubbly.

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REE DRUMMOND PIZZA DOUGH - ALEX BECKER MARKETING
2022-05-31 ‘The Pioneer Woman’: Ree Drummond’s Favorite Pizza Dough Is … Mar 06, 2022 · Ree Drummond’s easy foolproof pizza dough is made with just 4 ingredients. Drummond demonstrated how to make her easy pizza dough on an episode of The Pioneer Woman. She was entertaining friends she invited to the ranch for a “girls’ dinner.” Drummond ...
From alexbecker.org


PIONEER WOMAN PIZZA DOUGH RECIPE – VIEW RECIPE INGREDIENTS
2022-02-23 Recipe courtesy of ree drummond. Night extra fun with this easy homemade basic pizza dough recipe. 1 hr 10 min (includes rising time); Foolproof pizza dough recipe | ree drummond | food network pizza dough recipe pioneer woman,. Here’s what you need for the pizza crust. This basic pizza dough recipe makes four crusts and can be kept in the ...
From cheesypastasauce.meetrecipes.com


PIONEER WOMAN RECIPES PIZZA CRUST : OPTIMAL RESOLUTION LIST
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes.
From recipeschoice.com


BEST REE'S CAULIFLOWER CRUST PIZZA RECIPES | COMFORT FOOD | FOOD ...
2016-11-30 In a large bowl, stir together the cauliflower, Parmesan, Italian seasoning, salt, egg and 1 cup of the mozzarella until well combined. Transfer to the prepared baking sheet and press into a 10-inch round. Bake until golden, 10 to 15 minutes. Step 4. Remove the crust from the oven and top with the Spicy Pizza Sauce and remaining 1 cup ...
From foodnetwork.ca


PIONEER WOMAN PIZZA / VIEW RECIPE VIDEOS - THE PIONEER WOMAN …
Herbed chicken caesar salad pizza; Pioneer woman pizza crust, pizza 26. The pioneer woman’s shortcut puff pastry pizza. When you’re ready to make the pizzas: According to the pioneer woman’s pizza dough recipe, the secret to the perfect crust isn’t so much about what goes in it but rather how you make. Using puff pastry as a crust makes ...
From tpwrecipes.com


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