Pizza Dolce Recipes

BELGIO DULCE PIZZA

Steps:

• Place a pizza stone in the oven and preheat to 550 degrees F. Let it heat up for at least 30 minutes.
• Form the Pizza Dough into a 12-inch disk on a flour-dusted work surface (make sure the dough is the same thickness throughout, especially the center). Transfer the disk to a pizza peel dusted with flour and spread evenly with the Alfredo Sauce, leaving a 1-inch border.
• Evenly sprinkle the mozzarella over the sauce. Follow with the sopresatta, Marinated Brussels Sprouts and Calabrian Chile Oil. Sprinkle with oregano and pecorino. Slide the pizza onto the hot stone and bake until the cheese melts and the crust starts to char, 3 to 5 minutes. Remove the pizza from the oven and finish with the pistachios and a drizzle of honey. Slice into 6 pieces and serve immediately.
• Mound the flour on a work surface and form a well in the center. Warm the water to 90 degrees F, then add the yeast and stir to dissolve. Set aside for 15 minutes.
• Add the salt to the well, along with half the yeast mixture. Working from the center outward, pull the sides of the well into the center until all the flour is incorporated (the mixture will be sticky). Continue to mix the dough and add the remaining yeast in increments until all the yeast mixture is fully incorporated. Knead the dough until it is elastic, silky and no longer sticky. Add pinches of flour if necessary to reduce the stickiness, but do not add too much or the dough will be dry. Knead the dough for 15 minutes.
• Shape the dough into a ball and place in a bowl covered with a damp cloth. Let the dough rise at room temperature for 1 hour. Punch the dough down, press out most of the air and shape it back into a ball. Cover the dough and let it sit on a well-floured countertop to rise for an additional 3 hours. Punch the dough down, form it into a ball and refrigerate on a baking sheet, covered with plastic wrap, for at least 24 or up to 36 hours to "retard." Let the dough warm to room temperature for at least 30 minutes before using.
• Melt the butter in a small stockpot over medium heat. Once the butter has melted, add the garlic puree and cook, stirring, for 2 minutes. Add the flour and whisk to combine with the butter and make a roux. Cook the roux over medium heat, whisking, for 3 to 4 minutes (do not burn). Add the cream and milk, and whisk to incorporate. Bring the mixture to a low boil, stirring continuously. Add the garlic powder, white pepper, pecorino and salt to taste, whisking until fully incorporated. Continue to cook over low heat for 15 minutes, then taste and season as necessary. Cover and chill until needed if not using right away (may be spread on the pizza cold or hot).
• Add the Brussels sprouts to the Chile Oil and allow to marinate for at least 30 minutes.
• Toast the chiles de arbol in a dry cast-iron skillet, turning, until they color, less than 3 minutes. Remove and let cool. Place the chiles in a food processor, along with the oil from the jar of peppers; process until a paste forms. Pour into a 2-quart nonreactive container.
• Add the Calabrian chiles to the food processor and pulse a few times. Slowly add the blended oil; process until pureed. Transfer the mixture to the 2-quart container and stir. Cover and place in a cool dark place. Stir daily for 7 days. On the seventh day, pour the mixture through cheesecloth and discard the pulp.

PIZZA DOLCE

Steps:

• Preheat oven to 350 degrees. Mix all ingredients together. Spray bottom of 9" X 13" glass dish with cooking spray. Bake for 35 to 40 minutes or until set and golden brown. Chill for 8 hours. Cut into 2" X 2" pieces. Makes about 24.

PIZZA RUSTICA

Steps:

• Position the rack on the bottom of the oven, and preheat the oven to 375 degrees F.
• Heat 1 tablespoon of oil in a heavy large frying pan over medium heat. Add the sausages and saute until golden brown, breaking the sausage into pieces, about 5 minutes. Add the garlic and saute until fragrant, about 1 minute. Transfer the mixture to a small bowl and set aside to cool.
• Meanwhile, heat 1 tablespoon of oil in the same frying pan over medium heat. Add the spinach and cook until the spinach wilts and the juices evaporate, stirring often, about 10 minutes. Cool to room temperature. Squeeze the spinach to drain as much liquid as possible.
• Into a large bowl, add egg yolks and beat lightly. Stir in the ricotta, mozzarella, and 1/3 cup of Parmesan cheese. Add the sausage, the spinach and prosciutto to the mixture and stir to combine.
• Roll out larger piece of dough on a lightly floured work surface to a 17-inch round. Transfer the dough to a 9-inch springform pan. Trim the dough overhang to 1 inch. Spoon the ricotta mixture into the dough-lined pan. Roll out the remaining piece of dough into a 12-inch round. Place the dough over the filling. Pinch the edges of the doughs together to seal, then crimp the dough edges decoratively. Brush the beaten 1 large egg over the entire pastry top. Sprinkle the remaining 2 tablespoons Parmesan over the top. Bake on the bottom shelf until the crust is golden brown, about 1 hour.
• Let stand 15 minutes. Release the pan sides and transfer the pizza to a platter. Cut into wedges and serve.
• Blend the flour, the butter, the shortening and salt in a food processor until the mixture resembles coarse meal. Blend in the eggs. With the machine running, add the water 1 tablespoon at a time until the dough forms. Gather the dough into a ball. Divide the dough into 2 pieces, with 1 piece twice as large as the second piece. Flatten the dough pieces into disks. Wrap in plastic wrap and refrigerate until the dough is firm enough to roll out, about 30 minutes.

PIZZA DOLCE

Steps:

• Whip cheese. Add eggs, one at a time. Add sugar. Stir in lemon juice and cinnamon. Put in 9 x 11 pan (sprayed with PAM). Bake at 350 for about 34 min. Cake will be very moist.

RICOTTA PIE (PIZZA DOLCE) WITH CHOCOLATE AND RASPBERRY

Steps:

• Place the flour in a large bowl; cut in the butter until crumbly. In a small bowl, whisk egg yolks and water; gradually add to flour mixture, tossing with a fork until dough forms a ball. Divide dough in half so that one portion is slightly larger than the other. Wrap smaller portion in plastic wrap and refrigerate., Divide the remaining dough into six portions. Roll out each portion to fit a 5-in. pie plate; transfer pastry to pie plates. Set aside., Press raspberries through a sieve; discard seeds. In a small saucepan, combine sugar and cornstarch. Stir in raspberry puree. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from heat. Spread over the bottom of each crust. Sprinkle with chocolate chips., In a large bowl, beat the ricotta cheese, flour and vanilla until blended. In a small bowl, beat eggs on high speed for 3 minutes. Gradually add sugar, beating until mixture becomes thick and lemon-colored. Fold into ricotta mixture. Spread into pastry shells., Roll out remaining pastry; make lattice crusts. Trim, seal and flute edges. Whisk egg white; brush over lattice tops. Sprinkle with coarse sugar., Transfer pies to a baking sheet. Bake at 350° for 30-35 minutes or until crust is golden and filling is set. Cool on a wire rack. Refrigerate until serving.

PIZZA DOUGH III

Steps:

• In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
• In a large bowl, combine 2 cups bread flour, olive oil, salt, white sugar and the yeast mixture; stir well to combine. Beat well until a stiff dough has formed. Cover and rise until doubled in volume, about 30 minutes. Meanwhile, preheat oven to 350 degrees F (175 degrees C).
• Turn dough out onto a well floured surface. Form dough into a round and roll out into a pizza crust shape. Cover with your favorite sauce and toppings and bake in preheated oven until golden brown, about 20 minutes.